JPS6331618A - Automatic heating stop method in cooking - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention is for automatically stopping cooking after heating the contents in a cooking container such as a pot or a kettle to a predetermined temperature. This invention relates to an automatic heating stop method.

<Prior art> For example, as the simplest form of cooking, consider the case of obtaining hot water that has risen to 100°C by 31°C.

In the past, attempts have been made to automatically stop heating by the heating cooker when hot water with an increased Δi is obtained in such Yuurakashi.

One example is to place a temperature sensor close to the bottom of the container being used, and when the temperature at the bottom of the container reaches a preset temperature, the water content is considered to have boiled. In the case of a combustion type cooker, the supply of fuel such as gas is cut off to stop heating.

In other words, knowing in advance that if the temperature at the bottom of the container used reaches 105°C, the water inside that container will boil at 100°C, a sensor placed at the bottom of the container will detect a temperature of 105°C. When C is detected, heating is stopped.

The second method is JP-A-8L-IEi? This method is disclosed in Japanese Patent No. 15.

Although this method is aimed at rice cooking in its embodiment, its characteristic lies in detecting the boiling of water, so it can be similarly applied to the explanation here.

First, when a certain temperature Tb is exceeded from the start of heating and the temperature increase rate per unit time is stable, then ΔX
The temperature difference Tw that increased during the period a is determined, and from this temperature difference ↑W, a value Tu called a bending value is determined using a prediction calculation formula of Tu=-Tw-L.

Thereafter, the above calculation is performed while repeating sampling at every time ΔXa, and the temperature increase rate at each time is determined, and when the said Δ↑ is less than the above bending value Tu, it is determined that the water in the contents has boiled. do.

<Problems to be Solved by the Invention> In the conventional examples described above, the first method has the disadvantage that the cooking container used and the capacity of the contents are limited. It cannot be applied when the heat capacity of the object to be heated, including the container and the contents, changes as a result of the size being different, the thickness changing, or the volume of the contents changing.

In the second conventional method, the temperature gradient is determined based on the value Tu called the bending value. Assuming that the bending point C can be determined by stopping the temperature rise, it is actually not so simple.

First of all, the setting of the above calculation formula must actually be performed for a specific container, etc., and when the bending value is below, it is always assumed that the water has boiled and the temperature has become constant. However, even when the curve continues to rise even slowly, it is possible for the curve to fall below the bending value. In other words, there may be cases where it is mistakenly determined that the water has boiled even though it has not. Furthermore, despite the many drawbacks mentioned above, the configuration is complex, and sampling operations must be constantly repeated.

The present invention has been made in view of the conventional situation in cooking, and it is an object of the present invention to provide an automatic heating stop method that is simple and highly reliable.

<Means for Solving the Problems> In order to achieve the above object, the present invention provides an automatic heating stop method in cooking having a primary configuration.

Monitor the temperature of the cooking container heated by the heating cooker,
The time tl from when the temperature reaches a predetermined first temperature kl until it is heated to a second temperature higher than the first temperature kl is determined, and the requested time tl is set as a variable. Substitute it into the predetermined estimation formula as
A method for automatically stopping heating in cooking, characterized in that heating is stopped when a time t2 corresponding to an estimated time t2 calculated by the above equation has elapsed since the second temperature reached 2.

Function> In the heating process of the contents, the cooking container containing the contents reaches a predetermined fifth temperature kl, and then is heated to a second temperature higher than the fifth temperature kl. If we know the time tl required for the content to reach the target temperature, the time t2 required for the contents to reach the target temperature from the point at which the second temperature is reached can be obtained in advance with a considerable degree of accuracy through experiments. It is based on the knowledge that it is possible.

For the sake of simplicity, let us now consider the case where the present invention is used in an application where the content is water and heating is stopped after the water has been brought to a boil.

1 for the first temperature and 2 for the second temperature need to be higher, for example, 30℃ (kl) and 95℃ (k2)
Can be set to .

However, the time t1 from when the temperature of the cooking container reaches the first temperature kl until it reaches the second temperature 2 is, of course,
This will vary depending on the container and water capacity used. The same is true for the time t2 from 2 to boiling to the second temperature.

However, according to the applicant's experiments, even if the heat capacity of the object to be heated changes, such as the container used, water capacity, etc., the content actually changes from the moment the second temperature is reached. It has been found that the time t2 until the rafters boil is correlated with the time tl according to a certain relational expression.

In other words, an arithmetic expression with a considerable correlation can be established between 1 hour 11 and time t2, regardless of the heat capacity of the container or the wood.

Therefore, if the above calculation formula is set and placed, the temperature of the cooking container is actually detected at all times, and the synonym temperature is the first temperature kl.
By substituting the time tl required to reach the second temperature from If heating is stopped after the estimated time t2 has elapsed,
While water can be boiled as desired, wasteful energy consumption thereafter can be suppressed.

Of course, the present invention is not limited to boiling water; the estimated time t2 from when the second temperature is reached to the temperature at which heating should finally be stopped can be determined depending on the type of cooking the contents are subjected to. The calculation formula to be obtained can be determined in advance experimentally.

Embodiment The present invention will be described as an embodiment in which the present invention is used for cooking with 1 m of boiling water. In order to explain this embodiment, the experiment that was the basis for formulating the calculation formula will be explained.

In Table 1 above, when the time tl is filled with wood of each capacity in a pot (container) of each diameter and material and heated, the first temperature kl = 2=95 to the second temperature after 90℃ is detected
The time t2' is the actual measurement time when the temperature reached the second temperature (2=95°C) until the water visually boiled.

The first thing to understand from this result is that for samples where the time from the first temperature 1 to the second temperature 2 was 20 seconds or less, the time required to reach the second temperature 2 and be considered boiling was This means that t2° can be considered to be approximately equal to the first time L1, regardless of the pot diameter, material, or water capacity.

Therefore, as the first estimation calculation formula, at the time of estimation 1ii1
Regarding t2, the following equation can be established.

t2=tl, (tl≦20),
, , , , 1) On the other hand, for each sample in which the time t2' required from reaching the second temperature to boiling exceeds 20 seconds, first, assume a linear approximation as shown in the following equation. I tried to.

t2=a・mouth+b; (tl>2o) ,,,
, , 2) However, when dealing with each sample under these assumptions, in the above case, if we set the values a=4.8 and b=-78, the estimated time t2 according to the above equation 2) becomes It was confirmed that the time t2° actually corresponds well to the time t2° calculated experimentally. In the case of the above example, this 2)
Specifically, the formula can be written in two series as follows.

t2=4.8-tl-78, (tl>20),,
,,3) t2= 4.8 (tl-20) +20
; (tl>20) ,,,,4) Each sample 1
．． ~8. Regarding formulas 1) and 2) above, or 1),
3) Correlation between the calculation result of the estimated time t2 based on the formula and the actual measurement time t2' shown in Table 1 of the table gives the results shown in Table 2 below.

From these facts, it has been found that the present invention can provide a highly accurate automatic heating stop method with an extremely simple configuration. For this purpose, it is sufficient to use a microcomputer or the like as shown in the attached drawings.

That is, a temperature detection circuit such as a thermistor that detects the temperature of an appropriate part of the container, such as the bottom, is activated from the start of cooking (start of heating), and the time T (kl) at which the temperature detection circuit detects the first temperature kl is determined. Remember.

After that point, the container temperature is continuously monitored via the temperature detection circuit, and when it reaches the second temperature 2, the time T(k2) is stored.

From these two time values obtained, the first time tl is obtained as tl=T(kl)-T(k2). However, in reality, the above calculation can also be fulfilled by starting the time counter from the time the temperature Kl is detected, stopping it when the temperature 2 is detected, and reading the counted value during that time. .

This first time! If , 1) and 2 above are required.
), calculate the estimated time t2. When following the above experimental example, incandescent, 1), 3) or 1)
, 4) using equation.

After this point, a countdown is performed as a timer operation, for example, and the passage of time is monitored.

When time t2 has elapsed, that is, when the result of time t2 is 0 ([), the supply of combustion fuel to the 31 physical equipment is stopped or the power is turned off to stop heating.

<Effects of the Invention> According to the present invention, a highly reliable automatic heating stop method is provided with an extremely simple configuration, that is, by simply calculating the required elapsed time from a certain temperature to the temperature at the completion of cooking. can. Moreover, it is less dependent on the material, capacity, and capacity of the contents of the pot.

[Brief explanation of the drawing]

The accompanying drawing is a flowchart of an example of carrying out the invention.

Claims (1)

[Claims] Monitor the temperature of the cooking container heated by the heating cooker,
Calculate the time t1 from when the temperature reaches a predetermined first temperature k1 until it is heated to a second temperature k2 higher than the first temperature k1, and use the determined time t1 as a variable. Substitute into the predetermined estimation formula,
A method for automatically stopping heating in cooking, characterized in that heating is stopped when a time t2 corresponding to an estimated time t2 calculated by the above calculation formula has elapsed since the second temperature k2 was reached.