U.S. patent application number 10/599781 was filed with the patent office on 2007-09-20 for cooker.
This patent application is currently assigned to MATSUSHITA ELECTRIC INDUSTRIAL CO., LTD.. Invention is credited to Ikuhiro Inada, Satomi Uchiyama, Takahiko Yamasaki.
Application Number | 20070215142 10/599781 |
Document ID | / |
Family ID | 35241757 |
Filed Date | 2007-09-20 |
United States Patent
Application |
20070215142 |
Kind Code |
A1 |
Uchiyama; Satomi ; et
al. |
September 20, 2007 |
COOKER
Abstract
It is an object of the invention to provide a cooking apparatus
which can set the interior of a heating chamber at desired humidity
and temperature in a short time. In the cooking apparatus, an
object to be heated 11 is stored into a heating chamber 12, the
interior of the heating chamber 12 is heated up to a given
temperature using heating chamber interior heating means 13, and
water supplied to a storage part 17 formed within the heating
chamber by water supply means 16 is heated using storage part
heating means 18 to thereby generate and supply steam. At the then
time, based on the temperature of the interior of the heating
chamber detected by heating chamber interior temperature detect
means 20, a control part 19 controls the storage part heating means
18 in such a manner that the water in the storage part 17 is
prevented from boiling on, before the steam is supplied. That is,
since, by supplying the steam not boiling, the supply of the steam
can be executed without increasing the temperature of the interior
of the heating chamber, the excessive progress of fermentation can
be prevented and thus the proper fermentation can be carried
out.
Inventors: |
Uchiyama; Satomi; (Nara,
JP) ; Yamasaki; Takahiko; (Nara, JP) ; Inada;
Ikuhiro; (Nara, JP) |
Correspondence
Address: |
PEARNE & GORDON LLP
1801 EAST 9TH STREET
SUITE 1200
CLEVELAND
OH
44114-3108
US
|
Assignee: |
MATSUSHITA ELECTRIC INDUSTRIAL CO.,
LTD.
1006, Oaza Kadoma
Kadoma-shi, Osaka
JP
|
Family ID: |
35241757 |
Appl. No.: |
10/599781 |
Filed: |
April 20, 2005 |
PCT Filed: |
April 20, 2005 |
PCT NO: |
PCT/JP05/07521 |
371 Date: |
October 10, 2006 |
Current U.S.
Class: |
126/369 |
Current CPC
Class: |
F24C 1/04 20130101; F24C
15/327 20130101 |
Class at
Publication: |
126/369 |
International
Class: |
F24C 13/00 20060101
F24C013/00 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 27, 2004 |
JP |
2004-130930 |
Claims
1-12. (canceled)
13. A cooking apparatus capable of supplying steam into a heating
chamber with an object to be heated stored therein, comprising: a
heating chamber interior heater for heating the interior of a
heating chamber; a water supplier for supplying water into the
heating chamber; a storage part for storing the water within the
heating chamber; a storage part heater for heating the water stored
in the storage part; a control part for controlling the heating
chamber interior heater, the water supplier and the storage part
heater; a heating chamber interior temperature detector for
detecting the temperature of the interior of the heating chamber;
and a storage part temperature detector for the temperature of the
storage part heater or the temperature of the storage part; wherein
the control part controls the storage part heater and the water
supplier based on the temperature of the interior of the heating
chamber in such a manner that the water in the storage part is
prevented from boiling on.
14. A cooking apparatus capable of supplying steam into a heating
chamber with an object to be heated stored therein, comprising: a
heating chamber interior heater for heating the interior of a
heating chamber; a water supplier for supplying water into the
heating chamber; a storage part for storing the water within the
heating chamber; a storage part heater for heating the water stored
in the storage part; control part for controlling the heating
chamber interior heater, the water supplier and the storage part
heater; a heating chamber interior temperature detector for
detecting the temperature of the interior of the heating chamber;
and a storage part temperature detector for the temperature of the
storage part heater or the temperature of the storage part, wherein
the control part controls the storage part heater and the water
supplier based on the temperature of the interior of the heating
chamber and the temperature of the storage part in such a manner
that the water in the storage part is prevented from boiling
on.
15. The cooking apparatus as set forth in claim 13, wherein the
control part not only controls the water supplier and storage part
heater in such a manner that, after the water in the storage part
is boiled once, the water is prevented from boiling on, but also,
based on the temperature detected by the heating chamber interior
detector, controls the temperature of the interior of the heating
chamber at a desired temperature using the heating chamber interior
heater.
16. The cooking apparatus as set forth in claim 14, wherein the
control part not only controls the water supplier and storage part
heater in such a manner that, after the water in the storage part
is boiled once, the water is prevented from boiling on, but also,
based on the temperature detected by the heating chamber interior
detector, controls the temperature of the interior of the heating
chamber at a desired temperature using the heating chamber interior
heater.
17. The cooking apparatus as set forth in claim 13, wherein there
are set two or more control levels for controlling the temperature
of the storage part based on the temperature detected by the
storage part temperature detector; and also wherein, firstly, the
storage part temperature is controlled at first level, and, from
then on, the storage part temperature is controlled at a second
level.
18. The cooking apparatus as set forth in claim 14, wherein there
are set two or more control levels for controlling the temperature
of the storage part based on the temperature detected by the
storage part temperature detector; and also wherein, firstly, the
storage part temperature is controlled at first level, and, from
then on, the storage part temperature is controlled at a second
level.
19. The cooking apparatus as set forth in claim 13, wherein there
are set two or more control levels for controlling the temperature
of the interior of the heating chamber based on the temperature
detected by the heating chamber interior temperature detector, and
the storage part heater is controlled at the highest level of the
thus set heating chamber interior temperature control levels.
20. The cooking apparatus as set forth in claim 14, wherein there
are set two or more control levels for controlling the temperature
of the interior of the heating chamber based on the temperature
detected by the heating chamber interior temperature detector, and
the storage part heater is controlled at the highest level of the
thus set heating chamber interior temperature control levels.
21. The cooking apparatus as set forth in claim 13, wherein the
control part controls the storage part heater in such a manner
that, when the temperature of the storage part exceeds the
temperature of the interior of the heating chamber, the water in
the storage part is prevented from boiling.
22. The cooking apparatus as set forth in claim 14, wherein the
control part controls the storage part heater in such a manner
that, when the temperature of the storage part exceeds the
temperature of the interior of the heating chamber, the water in
the storage part is prevented from boiling.
23. The cooking apparatus as set forth in claim 13, further
including: a ventilator for feeding the air into the heating
chamber, wherein the ventilator is controlled in such a manner that
the temperature of the interior of the heating chamber can be set
at a temperature proper for fermentation based on the temperature
detected by the heating temperature interior temperature
detector.
24. The cooking apparatus as set forth in claim 14, further
including: a ventilator for feeding the air into the heating
chamber, wherein the ventilator is controlled in such a manner that
the temperature of the interior of the heating chamber can be set
at a temperature proper for fermentation based on the temperature
detected by the heating temperature interior temperature detector.
Description
TECHNICAL FIELD
[0001] The present invention relates to a cooking apparatus and,
specifically, the invention relates to a cooking apparatus which
can be used to ferment dough.
BACKGROUND ART
[0002] Since, when fermenting dough, there is used yeast which is a
living thing, when the temperature of the interior of a heating
chamber is too high or the humidity thereof is too high, the
fermented state of the dough is poor. In view of this, in a
conventional cooking apparatus which does not have a steam
function, a user manually sprays steam into the heating chamber to
adjust the humidity within the heating chamber. However, in the
conventional cooking apparatus, it is troublesome to control the
temperature and humidity.
[0003] To solve this problem, there has been developed a microwave
oven which can spray steam into the heating chamber to control the
humidity within the heat chamber (see, for example, the patent
reference 1).
[0004] Here, FIG. 6 shows a microwave oven 100 which is a cooking
apparatus disclosed in the patent reference 1. The microwave oven
100 includes a heating chamber 101 in the interior thereof and, in
the front opening portion of the heating chamber 101, there is
disposed a door (not shown) in such a manner that it can be freely
opened and shut. In the upper and lower portions of the heating
chamber 101, there are respectively disposed heaters 102, 102 which
function as heating means; and, between these heaters, there is
interposed a cooking dish 103. On the upper wall 101a of the
heating chamber 101, there are disposed a magnetron 104, a humidity
sensor 105, a thermistor 106 and the like; and, in the upper wall
110a, there is formed a vent 107. Also, in the side wall 101b of
the heating chamber 101, there is formed one end portion 108a of a
steam conduit 108 in such a manner that it is open to the heating
chamber, whereas the other end portion 108b is open to a tank 109.
On the tank 109, there is disposed a heater 110. By the way, the
microwave oven 100 includes a control unit (not shown) which
controls the magnetron 104, humidity sensor 105, thermistor 106,
heater 110 functioning as heating means, and other similar parts.
[Patent Reference 1]: JP58-31931 (FIG. 2)
DISCLOSURE OF THE INVENTION
<Problems That the Invention is to Solve>
[0005] By the way, in the above-mentioned microwave oven 100, while
measuring the humidity of the interior of the heating chamber 101
using the humidity sensor 105, the control unit, based on the
measured result, controls the heater 110 to adjust the amount of
steam to be sprayed into the heating chamber 101, thereby setting
the interior of the heating chamber 101 at a desired humidity. In
other words, because water is boiled in the tank 109 separately
disposed from the heating chamber and steam generated from the
boiling water is sprayed into the heating chamber 101, the
temperature of the steam is almost the boiling temperature.
Therefore, since such high temperature steam is sprayed into the
heating chamber 101, the temperature of the interior of the heating
chamber 101 rises to thereby facilitate the fermentation of the
dough excessively.
[0006] The invention is made in view of the above-mentioned problem
and thus it is an object of the invention to provide a cooking
apparatus which can set the interior of the heating chamber at
desired humidity and temperature in a short time.
<Means for Solving the Problems>
[0007] In attaining the above object, according to the invention,
there is provided a cooking apparatus capable of supplying steam
into a heating chamber with an object to be heated stored therein.
Specifically, the present cooking apparatus comprises: heating
chamber interior heating means for heating the interior of a
heating chamber; water supply means for supplying water into the
heating chamber; a storage part for storing the water within the
heating chamber; storage part heating means for heating the water
stored in the storage part; control part for controlling the
heating chamber interior heating means, the water supply means and
the storage part heating means; heating chamber interior
temperature detect means for detecting the temperature of the
interior of the heating chamber; and, storage part temperature
detect means for detecting the temperature of the storage part
heating means or the temperature of the storage part, wherein the
control part controls the storage part heating means and the water
supply means based on the temperature of the interior of the
heating chamber in such a manner that the water in the storage part
is prevented from boiling on.
[0008] In the thus structured cooking apparatus, an object to be
heated is stored into the heating chamber, the interior of the
heating chamber is heated up to a given temperature using the
heating chamber interior heating means, water supplied to the
storage part of the interior of the heating chamber by the water
supply means is heated, and the thus generated steam is supplied
into the heating chamber. At the then time, the control part, based
on the temperature of the interior of the heating chamber detected
by the heating chamber interior temperature detect means, controls
the storage part heating means and the water supply means to supply
the steam into the heating chamber in such a manner that the water
in the storage part is prevented from boiling on. In other words,
by supplying the steam that is not boiling, the steam is supplied
into the heating chamber without increasing the temperature of the
interior of the heating chamber, which can prevent the excessive
fermentation of the object to be heated and thus makes it possible
to carry out the fermentation properly. Here, the storage part
heating means can be controlled using PWM (Pulse Width Modulation).
Also, the storage part heating means can also be controlled in such
a manner that it is turned on and off, or it can also be inverter
controlled.
[0009] Also, according to the invention, there is provided a
cooking apparatus capable of supplying steam into a heating chamber
with an object to be heated stored therein. Specifically, the
present cooking apparatus comprises: heating chamber interior
heating means for heating the interior of a heating chamber; water
supply means for supplying water into the heating chamber; a
storage part for storing the water within the heating chamber;
storage part heating means for heating the water stored in the
storage part; control part for controlling the heating chamber
interior heating means, the water supply means and the storage part
heating means; heating chamber interior temperature detect means
for detecting the temperature of the interior of the heating
chamber; and, storage part temperature detect means for detecting
the temperature of the storage part heating means or the
temperature of the storage part, wherein the control part controls
the storage part heating means and the water supply means based on
the temperature of the interior of the heating chamber and the
temperature of the storage part in such a manner that the water in
the storage part is prevented from boiling on.
[0010] In the thus structured cooking apparatus, an object to be
heated is stored into the heating chamber, the interior of the
heating chamber is heated up to a given temperature using the
heating chamber interior heating means, water supplied to the
storage part of the interior of the heating chamber by the water
supply means is heated, and the thus generated steam is supplied
into the heating chamber. At the then time, the control part, based
on the temperature of the interior of the heating chamber detected
by the heating chamber interior temperature detect means and the
temperature of the storage part detected by the storage part
temperature detect means, controls the storage part heating means
and the water supply means to supply the steam into the heating
chamber in such a manner that the water in the storage part is
prevented from boiling on. In other words, by supplying the steam
that is not boiling, the steam is supplied into the heating chamber
without increasing the temperature of the interior of the heating
chamber, which can prevent the excessive fermentation of the object
to be heated and thus makes it possible to carry out the
fermentation properly. Here, the storage part heating means can be
controlled using PWM (Pulse Width Modulation). Also, the storage
part heating means can also be controlled in such a manner that it
is turned on and off, or it can also be inverter controlled.
[0011] Also, the present cooking apparatus is characterized in that
the control part not only controls the water supply means and
storage part heating means in such a manner that, after the water
in the storage part is boiled once, the water is prevented from
boiling on, but also, based on the temperature detected by the
heating chamber interior detect means, controls the temperature of
the interior of the heating chamber at a desired temperature using
the heating chamber interior heating means.
[0012] In the thus structured cooking apparatus, since the control
part controls the water supply means and storage part heating means
in such a manner that, after the water in the storage part is
boiled once, the water is prevented from boiling on, not only an
increase in the temperature of the steam can be prevented but also
an increase in the temperature of the interior of the heating
chamber due to supply of the steam can be prevented. Also, because
the control part controls the heating chamber interior heating
means based on the temperature detected by the heating chamber
interior temperature detect means, the temperature of the interior
of the heating chamber can be controlled to a desired
temperature.
[0013] And, the present cooking apparatus is characterized in that
there are set two or more control levels for controlling the
temperature of the storage part based on the temperature detected
by the storage part temperature detect means: that is, firstly, the
storage part temperature is controlled at a first level, and, from
then on, the storage part temperature is controlled at a second
level.
[0014] In the thus structured cooking apparatus, there are set two
or more control levels for controlling the storage part heating
means: that is, in the first control level, the storage part
heating means is controlled at a high level to heat the water in
the storage part quickly and, from then on, it is controlled at the
second level which is lower than the first level, thereby supplying
a given amount of steam.
[0015] Also, the present cooking apparatus is characterized in that
there are set two or more control levels for controlling the
temperature of the interior of the heating chamber based on the
temperature detected by the heating chamber interior temperature
detect means, and the storage part heating means is controlled at
the highest level of the thus set heating chamber interior
temperature control levels.
[0016] In the thus structured cooking apparatus, there are set two
or more control levels for controlling the heating chamber interior
temperature according to the temperature detected by the heating
chamber interior temperature detect means, and the storage part
heating means is controlled at the highest level of the thus set
control levels, whereby the amount of supply of steam is maximized
while minimizing an increase in the temperature of the interior of
the heating chamber.
[0017] Further, the present cooking apparatus is characterized in
that the control part controls the storage part heating means in
such a manner that, when the temperature of the storage part
exceeds the temperature of the interior of the heating chamber, the
water in the storage part is prevented from boiling.
[0018] In the thus structured cooking apparatus, since the storage
part heating means is controlled so as to prevent the water in the
storage part from boiling, generation of an excessive amount of
steam can be prevented and thus the humidity of the interior of the
heating chamber can be maintained at a proper level.
[0019] Also, the present cooking apparatus is characterized by
ventilating means for feeding the air into the heating chamber. The
ventilating means is controlled in such a manner that the
temperature of the interior of the heating chamber can be set a
temperature proper for fermentation based on the temperature
detected by the heating temperature interior temperature detect
means.
[0020] In the thus structured cooking apparatus, the control part
controls the ventilating means based on the temperature detected by
the heating chamber interior temperature detect means to thereby
set the interior of the heating chamber at a proper temperature for
fermentation.
BRIEF DESCRIPTION OF THE DRAWING
[0021] FIG. 1 is a front view of an ordinary microwave oven having
a steam function which is an embodiment of a cooking apparatus
according to the invention.
[0022] FIG. 2 is a side view of the microwave oven shown in FIG.
1.
[0023] FIG. 3 is a block diagram of the structure of a control part
and a control system.
[0024] FIG. 4 is a graphical representation of the control contents
to be executed by the control part.
[0025] FIG. 5 is a comparison table for showing fermentation states
provided according to steam fermentation control by heating
sources.
[0026] FIG. 6 is a structure view of a conventional cooking
apparatus.
DESCRIPTION OF REFERENCE NUMERALS
[0027] 10: Microwave oven (Cooking apparatus) [0028] 11: Object to
be heated [0029] 12: Heating chamber [0030] 13: Heater (Heating
chamber interior heating means) [0031] 14: Water [0032] 15: Tank
(Water supply means) [0033] 16: Water pump (Water supply means)
[0034] 17: Evaporation dish (Storage part) [0035] 18: Storage part
heating part (Storage part heating means) [0036] 19: Control part
[0037] 20: Heating chamber interior thermistor (Heating chamber
interior temperature detect means) [0038] 21: Storage part
thermistor (Storage part temperature detect means) [0039] 25:
Convection heater (Heating chamber interior heating means) [0040]
26: Fan (Ventilating means)
BEST MODE FOR CARRYING OUT THE INVENTION
[0041] Now, description will be given below in detail of an
embodiment of a cooking apparatus according to the invention with
reference to the accompanying drawings. FIG. 1 is a front view of
an ordinary microwave oven having a steam function which is an
embodiment of a cooking apparatus according to the invention, FIG.
2 is a side view of the microwave oven shown in FIG. 1, FIG. 3 is a
block diagram of the structure of a control part and a control
system, FIG. 4 is a graphical representation of the control
contents to be executed by the control part, and FIG. 5 is a
comparison table for showing fermentation states provided according
to steam fermentation control by heating sources.
[0042] This microwave oven 10 is a cooking apparatus which can
supply steam into a heating chamber 12 with an object to be heated
11 stored therein. Specifically, the cooking apparatus 10
comprises: a heater 13 serving as heating chamber interior heating
means for heating the interior of the heating chamber 12; a tank 15
and a water pump 16 serving as water supply means for supplying
water 14 into the heating chamber 12; an evaporation dish 17
serving as a storage part for storing the water 14 within the
heating chamber 12; a storage part heating part 18 serving as
storage part heating means for heating the water 14 in the
evaporation dish 17; a control part 19 for controlling the heater
13, water pump 16 and storage part heating part 18; and, a heating
chamber interior thermistor 20 serving as heating chamber interior
temperature detect means for detecting the temperature of the
interior of the heating chamber 12. Also, on the outer surface of
the evaporation dish 17 serving as the storage part, there is
provided a storage part thermistor 21 serving as storage part
temperature detect means for detecting the temperature of the
evaporation dish 17.
[0043] By the way, the storage part temperature detect means may
measure the temperature of the water directly, or it may be
disposed in the vicinity of the evaporation dish to measure the
temperature of steam.
[0044] As shown in FIGS. 1 and 2, the microwave oven 10 includes a
main body 22 having, for example, a rectangular shape and also
includes a heating chamber 12 in the inside thereof. On the front
opening portion of the main body 22, there is disposed a door (not
shown) in such a manner that it can be freely opened and shut,
thereby being able to close the heating chamber 12 hermetically. On
the upper wall 12a of the heating surface 12, there is provided an
infrared sensor 27, thereby being able to measure the initial
temperature of the interior of the heating chamber 12. By the way,
this infrared sensor 27 is not be able to measure accurately the
temperature of the interior of the heating chamber 12 after the
interior of the heating chamber 12 is filled with steam. Also, on
the side wall 12b of the heating chamber 12, there is provided a
heating chamber interior thermistor 20 serving as heating chamber
interior temperature detect means for detecting the temperature of
the interior of the heating chamber 12; and, the thermistor 20
always detects the temperature of the interior of the heating
chamber 12 and feeds the detected temperature back to the control
part 19.
[0045] The heaters 13 serving as heating chamber interior heating
means are disposed respectively in the upper and lower portions of
the heating chamber 12 and, between the upper and lower heaters 13,
there are interposed a shelf 23 and a cooking dish 24 on which an
object to be heated such as a food or dough can be placed. Also, on
the back wall 12c of the heating chamber 12, there is provided a
convection heater 24 and, in the rear of the convection heater 24,
there is provided a fan 26 serving as ventilating means.
[0046] Thanks to this, the heating chamber 12 is structured such
that, using not only the upper and lower heaters 13 and 13 but also
the convection heater 25 and fan 26, a hot wind is forcibly
convected to thereby heat the object to be heated 11. Also, the fan
26 can also be used to diffuse steam supplied to the heating
chamber 12.
[0047] The evaporation dish 17, which is the storage part for
storing the water 14 in the interior of the heating chamber 12, is
disposed in the lower portion of the heating chamber 12. This
evaporation dish 17 is used to store a small amount of, for
example, about 20 cc of, water 14 and is structured such that the
water 14 can be evaporated in a short time by the storage part
heating part 18 disposed downwardly of the evaporation dish 17. The
storage part heating part 18 is disposed in contact with the lower
surface of the evaporation dish 17 and is also arranged to heat the
evaporation dish 17 uniformly but not suddenly through the main
body 22 made of aluminum die cast heated by a heating member such
as a Nichrome wire to thereby prevent the water 14 from boiling
locally.
[0048] In a chamber 28 formed adjacent to the side surface of the
heating chamber 12, there are stored the tank 15 and water pump 16;
and, the water 14 stored in the tank 15 can be supplied through a
pipe 16a by the water pump 16 to the evaporation dish 17 placed
within the heating chamber 12. Therefore, the water 14 to be
supplied to the evaporation dish 17 is water before heated, and
thus the temperature of the water 14 is normally lower than the
temperature of the interior of the heating chamber 12.
[0049] As shown in FIG. 3, the control part 19 includes: a compare
and judge portion 29 for receiving detect signals from the heating
chamber interior thermistor 20 and storage part thermistor 21 to
compare the detected temperatures with the reference temperature; a
water control portion 30 for controlling the water pump 16; a
storage part heating control portion 31 for controlling the storage
part heating part 18; a heating chamber interior heating control
portion 32 for controlling the heaters 13 or the like serving as
the heating chamber interior heating means; and, other similar
portions. By the way, on the upper wall 12a of the heating chamber
12, there is provided a magnetron 33, whereby the heating chamber
12 can be heated by microwaves.
[0050] Next, description will be given below of the control
contents of the control part 19 with reference to FIG. 4. In the
dough fermentation of a bread baking process, the fermentation time
(the approximate time necessary for the dough to rise 2.5 to 3
times in size) varies greatly depending on the time taken for
kneading the bread dough and, therefore, for example, when a
temperature in the kneading operation is 27.degree. C., it is
necessary to keep the temperature of the interior of the heating
chamber at the optimum temperature for fermentation, that is, a
temperature in the vicinity of 30.degree. C. The point of the bread
bakery is to ferment the bread dough properly using yeasts, and the
relationship between the fermentation temperature and time is the
most important.
[0051] For example, when the fermentation time is too long and thus
the bread dough is over-fermented in a first fermentation stage,
the bread dough rises too much. When such bread dough is baked, the
baked bread has no appetizing color but is rough in the skin and is
heavy; and, in some cases, the bread can smell bad. Also, when the
fermentation temperature is excessively high, the bread dough, as
in the over-fermented case, rises too much. When such bread dough
is baked, the baked bread has no baked color but is heavy and
rough; and, in some cases, the bread can smell bad.
[0052] This is because the fermentation temperature is out of a
temperature zone where the yeasts can increase most actively. For
example, when the fermentation temperature is equal to or higher
than 60.degree. C., some of the yeasts can die. Also, with respect
to the humidity of the heating chamber, preferably, the humidity
may be 80% or so; and, what is important is that the surface of the
bread dough can be prevented from drying. When the dough surface
dries, the increase of the dough is poor and the skin of the dough
is thick, resulting in the poor bread.
[0053] Firstly, the control level of the storage part heating part
18 is set for two or more levels (here, for example, 2 levels are
set: that is, one level is a first or high level for boiling; and,
the other is a second or low level for fermentation). For a minute
after start of the fermentation, a heater for steam serving as the
storage part heating part 18 is controlled at the first high level
(storage part thermistor level (a)) for boiling to thereby quickly
filling steam into the heating chamber 12.
[0054] After the steam is filled into the heating chamber for about
a minute to set the interior of the heating chamber at a proper
humidity, based on a detect signal from the heating chamber
interior thermistor 20, or based on detect signals from the heating
chamber interior thermistor 20 and storage part thermistor 21, the
storage part heating part 18 is on and off controlled at the
storage part thermistor level (b) lower than the first-time storage
part thermistor level (a) so as to be able to maintain the humidity
suitable for fermentation (for example, 80%-85%). Here, the storage
part thermistor level (b) is a level which is applied to the second
time and following times for filling the steam into the interior of
the heating chamber to thereby maintain the proper humidity
thereof. At the same time, the convection heater 25 serving as the
heating chamber interior heating means is turned on to increase the
temperature of the interior of the heating chamber, for example, up
to the temperature range of 30.degree. C.-35.degree. C. suitable
for fermentation. By the way, as the need arises, a circulation fan
26 may be operated strongly or softly or turned off to thereby set
uniform the temperature and humidity of the interior of the heading
chamber.
[0055] After it is judged from the detected temperature from the
heating chamber interior thermistor 20 that the temperature of the
interior of the heating chamber has reached the proper temperature,
the upper and lower heaters 13 as well as the convection heater 25
are turned off; and, in order that the temperature of the interior
of the heating chamber can be maintained in the range suitable for
fermentation, the storage part heating part 18 may be on/off
controlled at the storage part thermistor level (b), and/or the
intensity of the fan 26 may be controlled.
[0056] By the way, when the temperature detected by the heating
chamber interior thermistor 20 lowers greatly, the convection
heater 25 is turned on to increase the temperature of the interior
of the heating chamber.
[0057] Even when the storage part heating part 18 is controlled at
the storage part thermistor level (b) so as not to boil the water,
the temperature of the interior of the heating chamber gradually
increases; and, therefore, the storage part heating part 18 and fan
26 are controlled at a storage part thermistor level (d). Thanks to
this control, while maintaining the humidity of the interior of the
heating chamber at the humidity suitable for fermentation, the
temperature thereof can also be maintained at the temperature
suitable for fermentation.
[0058] Now, FIG. 5 shows fermentation states provided according to
steam fermentation control methods by heating sources.
[0059] In the microwave fermentation using the magnetron 33, the
humidity is short and thus the state of the interior of the heating
chamber is not desirable. Also, it is difficult to maintain the
temperature of the interior of the heating chamber and thus the
state of the temperature thereof is not so desirable. Therefore, it
is difficult to maintain constant the proper humidity and
temperature of the interior of the heating chamber and thus, as a
general evaluation, this fermentation control method is not so
desirable.
[0060] In the heater fermentation using the convection heater 25,
the humidity is short and thus the humidity state of the interior
of the heating chamber is not desirable. However, it is easy to
maintain the temperature of the interior of the heating chamber and
thus the state of the temperature of the interior of the heating
chamber is good. Therefore, this fermentation method is a general
method when using a cooking apparatus, and the humidity of the
interior of the heating chamber is controlled by a user spraying
steam into the interior of the heating chamber. As a general
evaluation, this fermentation method is not so desirable.
[0061] In the steam fermentation, it is easy to supply a proper
amount of steam and thus the state of the humidity of the interior
of the heating chamber is good. However, it is difficult to
maintain the temperature of the interior of the heating chamber and
thus the state of the temperature of the interior of the heating
chamber is not so desirable. Therefore, as a whole evaluation, the
steam fermentation method is not so desirable.
[0062] In the case of the heater fermentation+steam, a sufficient
amount of steam is supplied and the humidity can be controlled
using equipment, so that the state of the humidity of the interior
of the heating chamber is good. Also, because of use of two or more
heating sources and also because of boiling energy for generating
steam, the temperature of the interior of the heating chamber is
difficult to maintain constant. Therefore, this method is not
desirable from the viewpoint of maintaining constant the
temperature of the interior of the heating chamber the temperature
of the interior of the heating chamber. As a whole evaluation, this
method is not desirable in that the temperature of the interior of
the heating chamber is difficult to control.
[0063] In the case of heater fermentation+stirring operation
(fan)+steam, a sufficient amount of steam is supplied and the
humidity can be controlled using equipment, so that the state of
the humidity of the interior of the heating chamber is good. Also,
because the optimum control of the humidity using equipment is
possible, as a whole evaluation, this method is desirable.
[0064] In the case of heater fermentation+stirring operation
(fan)+steam with water not boiled, a sufficient amount of steam is
supplied and the humidity can be controlled using equipment, so
that the state of the humidity of the interior of the heating
chamber is good. Also, since the water is not boiled when the steam
is generated, the optimum control of the temperature of the
interior of the heating chamber is possible, so that the state of
the temperature of the interior of the heating chamber is very
good. Therefore, since the temperature and humidity of the interior
of the heating chamber can be set arbitrarily, the humidity,
temperature and time can be controlled optimally and uniformly and,
as a whole evaluation, this method is very good.
[0065] As has been described heretofore, according to the microwave
oven 100 which is a cooking apparatus, not only because the
temperature of the interior of the heating chamber 12 can be
increased quickly up to a desired temperature but also because, by
supplying the steam with the water not boiling, the steam can be
supplied without increasing the temperature of the interior of the
heating chamber 12, while preventing the excessive progress of the
fermentation, the fermentation can be carried out properly. Also,
since the temperature of the steam is equal to or higher than the
temperature of the interior of the heating chamber, by controlling
the amount of the steam, the temperature of the interior of the
heating chamber 12 can be maintained at a given temperature.
[0066] By the way, a cooking apparatus according to the invention
is not limited to the above-mentioned embodiment but proper changes
and modifications are also possible.
INDUSTRIAL APPLICABILITY
[0067] According to the invention, not only since the temperature
of the interior of the heating chamber can be increased up to a
desired temperature but also since, by supplying steam with water
not boiling, the steam can be supplied into the heating chamber
without increasing the temperature of the interior of the heating
chamber, the excessive progress of the fermentation can be
prevented and thus the fermentation can be carried out
properly.
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