KR101439433B1 - Ladle with measurement function of sodium - Google Patents

Abstract

The present invention relates to a ladle having a salinity measuring function, which is used for cooking a food as well as measuring salinity. The ladle includes: a measuring part to accommodate a food and measure a temperature and a salinity; a handle to display the salinity measured by the measuring part; and a joint to couple and integrate the measuring part and the handle, wherein the temperature and the salinity are measured through a measuring sensor, the salinity is compensated according to the measured temperature, and the salinity is displayed through a display in real-time or an accumulated salt in comparison with a one day recommended amount of salt is displayed by accumulating the salinity as a salt, so that a user can determine if the food cooked by the user is salty or not through the salinity, and by displaying a one day accumulated amount of salt as an expected one day intake of salt, the user can control the one day salt intake.

Description

{Ladle with measurement function of sodium}

The present invention relates to a scoop having a salinity measuring function, and more particularly to a scoop having a salinity measuring function capable of measuring the salinity while being used for cooking.

Koreans are in a culture of soup, and they have a condition that they have to eat a lot of salt. The World Health Organization recommends a daily intake of 2,000 mg of saline, a recommended daily intake of 3450 mg per day for the American Nutrition Society, an average daily intake of 3300 mg for American adults, and an average of 5,000 mg per day for Korean adults. Korea is the world 's first sodium intake, three out of ten adults over 30 years old in Korea are hypertensive, and half of them are known as salt - sensitive hypertension. Hypertension is very dangerous because it develops due to stroke, myocardial infarction, and the like. In addition to high blood pressure, high salt intake can cause problems with dry skin, wrinkles, abdominal obesity, osteoporosis, chronic renal failure, and cancer.

Therefore, if the cook knows the salinity of the food that is actually cooked, he can be more careful about health, and various devices are being researched to indicate salinity of the food.

Conventional techniques for indicating salinity of foods are disclosed in Patent Document 1, Korean Patent Registration No. 10-0379869 (published on Apr. 18, 2003) and Korean Patent Registration No. 10-0912714 (Japanese Patent Application Laid- 2009 August 11).

Patent Document 1 discloses a food cooking apparatus using an ultrasonic vibrator that includes a handle having a space formed therein for accommodating a vibrator for generating ultrasonic waves, an ultrasonic transducer mounted on a front surface of the handle, A salinity measurement sensor unit protruding from the disc substrate at the end of the shaking table, a PCB substrate unit for controlling a signal sent from the salinity measurement sensor unit, The present invention relates to a food cooking apparatus using an ultrasonic vibrator composed of a display unit.

Patent Document 2 discloses a salinity measuring instrument in which a measuring portion formed as a connecting portion extending to one side of a receiving portion formed with a mounting hole on the bottom surface of a receiving space for accommodating a sample and a positive electrode are inserted from the center of the mounting hole of the measuring portion A first insulator which surrounds the first electrode, a first insulator which surrounds the first electrode, and a second insulator which surrounds the first electrode and surrounds the first insulator, ≪ / RTI >

Korean Registered Patent Publication Registration No. 10-0379869 (registered on March 31, 2003) Korean Registered Patent Publication No. 10-0912714 (Registered on August 11, 2009)

However, in the conventional art as described above, the salinity measuring sensor is provided on the original plate so that it is difficult to clean the foreign substances, and the salinity is measured several times since the salinity after the cooking is different.

In addition, conventional techniques have a disadvantage in that it is impossible to report the amount of salt to be consumed on the day of the day, which is recommended by the World Health Organization (WHO) or the Korean Nutrition Society.

It is an object of the present invention to provide a ladle having a salinity measurement function capable of measuring salinity while being used for cooking food, which is made to solve all the problems occurring in the related art as described above.

It is another object of the present invention to provide a ladle having a salinity measuring function capable of accumulating the measured salinity per day as the salinity, thereby indicating the amount of saline to be consumed on that day.

In order to accomplish the above object, a scoop having a salinity measuring function according to the present invention includes a measuring unit for receiving food and measuring temperature and salinity; A handgrip for indicating the salinity measured by the measuring unit; And a joint part for coupling the measurement part and the handle part.

The measuring unit may include a receiving part for receiving food.

In this case, the receiving portion is characterized in that a measurement sensor for measuring the temperature and the salinity is provided at one end of the inner surface by an insert injection.

In this case, the accommodating portion is provided with a graduation portion for adjusting the amount of the seasoning.

The joint may include a protrusion that forms a space between the floor and the measurement unit so that the measurement unit does not touch the floor when the scoop is released.

Wherein the handle portion includes a hole for hooking the scoop to the ring.

Wherein the handle includes a temperature / salinity conversion unit for converting the analog temperature measurement value and the salinity measurement value measured by the measurement unit into a corresponding digital signal; A power button for generating a salinity measurement signal; A power supply unit for supplying power of the battery to a driving power source when the power button is operated; A temperature measurement value and a salinity measurement value converted by the temperature / salinity conversion unit are received when the power is supplied by the power unit, the salinity is calculated by applying the salinity measurement value to a salinity table stored in a memory, A central processing unit for accumulating and storing the correction data in the memory according to the temperature measurement value; And a display unit for displaying the salinity calculated by the central processing unit on a screen.

Wherein the handle unit further comprises a setting unit for setting a notification function for the daily salinity recommended amount, and the central processing unit, when the notification function is set by the setting unit, A recommended salinity recommended amount is displayed on the display unit.

According to the present invention, it is possible to measure the saltiness while cooking by providing the salinity measuring function to the ladle, and the measuring sensor is built in the same height as the surface of the receiving portion, thereby facilitating washing of the ladle .

In addition, according to the present invention, it is possible to add an appropriate seasoning by a scale provided in a scoop, so that there is an advantage that convenience of not using a separate meter (metering spoon, etc.) at the time of cooking is achieved.

In addition, according to the present invention, the daily salinity measurement amount can be accumulated as a salinity amount, and the amount of saline to be consumed per day can be informed with respect to the daily recommended amount of saline.

1 is a perspective view of a ladle having a salinity measurement function according to the present invention,
FIG. 2 is a front view of a scoop having a salinity measurement function of FIG. 1;
FIG. 3 is a side view of a scoop having the salinity measurement function of FIG. 1;
4 is a detailed block diagram of the handle of Fig.
5 is a detailed block diagram of another embodiment of the handle of Fig.
6 is a flow chart showing the salinity measurement process in the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

FIG. 1 is a perspective view of a dipper having a salinity measuring function according to a preferred embodiment of the present invention, FIG. 2 is a front view, and FIG. 3 is a side view.

1 to 3, the dipper 1 having a salinity measuring function according to the present invention comprises a measuring unit 10, a handle 20, and a joint 30.

The measuring unit 10 receives food, measures the temperature and salinity, and includes a receiving unit 12 for receiving food. Here, it is preferable that the accommodating portion 12 is provided with a measurement sensor 11 for measuring the temperature and salinity at one end of the inner surface by an insert injection. Here, the measurement sensor 11 has the same height as the height of the inner surface of the accommodating portion 12, thereby facilitating the cleaning of the scoop 1. In addition, the storage unit 12 is provided with a scale unit 13 so as to adjust the amount of the seasoning. Preferably, the measurement sensor 11 is composed of two electrode rods for measuring salinity by using electrical conductivity, and a temperature sensor such as PT100 is integrally formed on one electrode rod so that temperature sensing can be performed in parallel. Therefore, it is possible to measure the salinity and the temperature at the same time. In addition, the receptacle 12 is formed of a structure that can serve as a food, especially a soup stock, which serves to transfer food or soup prepared after cooking or soup into a container.

The grip portion 20 serves to indicate the salinity measured by the measurement portion 10. [ Preferably, the handle 20 is double injected with inner plastic and outer silicone (or a similar material).

Here, a space is formed in both the measuring unit 10 and the handle 20, and the signal line of the measurement sensor 11 is connected to the handle 20 through the space.

The handle 20 preferably includes a hole 23 for hooking the dipstick 1 to the loop.

4, the handle 20 includes a temperature / salinity conversion unit 23 (see FIG. 4) for converting the analog temperature measurement value and the salinity measurement value measured by the measurement unit 10 into a corresponding digital signal 24); A power button (21) for generating a salinity measurement signal; A power supply unit 26 for supplying the power of the battery 25 to a driving power source when the power button 21 is operated; When the power is supplied by the power supply unit 26, the temperature measurement value and the salinity measurement value converted by the temperature / salinity conversion unit 23 (24) are inputted, and the salinity measurement value is stored in the salinity table To calculate a salinity, correct the salinity calculated according to the measured temperature value, and accumulate the accumulated salinity in the memory (28); And a display unit (22) for displaying the salinity calculated by the central processing unit (27) on a screen.

FIG. 5 is a block diagram showing another embodiment of the handgrip 20, and further includes a setting unit 29 for setting a notification function for the date and the daily salinity recommended amount. When the notification function is set by the setting unit 29, the central processing unit 27 controls the display unit 22 to display the one-day standard salt recommended amount and the one-day standard intake salt amount cumulatively stored in the memory 28 .

The joint part (30) is a part for integrating the measurement part (10) and the handle part (20). The joint part 30 is formed in such a manner that the measurement part 10 and the grip part 20 are separately injected and then injected into the mold and injected by the DSI technique so that the measurement part 10 and the grip part 20 It becomes one. Particularly, when the measurement part 10 and the grip part 20 are integrated with each other through the joint part 30, foreign substances are prevented from entering into the measurement part 10 and the grip part 20 or water is prevented from being introduced into the measurement part 10 and the grip part 20. Therefore, when washing is performed using water after using the scoop 1, water is prevented from flowing into the inside of the scoop 1.

With the signal line of the measurement sensor 11 of the measuring unit 10 and the central processing unit 27 of the handle 20 connected to each other through the space inside the scoop 1 constructed as described above, And then injected again by the DSI method to form the joint portion 30. [

Here, the LED window of the display unit 22 is transparently injected with plastic, and then injected into a soft Elastomer type so as to ensure transparency of the LED, thereby achieving complete waterproofing.

One end of the joint part 30 is provided with a protruding part 31 so that a space is formed between the measuring part 10 and the table by the protruding part 31 when the dipper 1 is placed on a table or the like, So that the measuring section 10 does not touch the table. This makes it possible to freely put the dipper 1 on a table or the like even when food is deposited on the measuring portion 10.

When cooking foods (especially food with soup), put the spice needed for the scoop (1) into the food, and stir the food so that the seasoning and the food are evenly mixed. One of the features of the present invention is that the scale portion 13 is provided in the receiving portion 12 constituting the measuring portion 10 of the scoop 1 so that the amount of the seasoning to be mixed with the food can be measured without using a separate meter It is possible. For example, the cooker can use the scale portion 13 of the scoop 1 to put the predetermined amount of seasoning into the food.

After mixing an appropriate amount of seasoning with the food to be cooked, the user presses the power button 21 provided on the handle 20 to confirm the saltiness contained in the food during cooking.

When the power button 21 is pressed, the discharged power from the battery 25 is supplied to the power supply unit 26. The power supply unit 26 turns the supplied power supply voltage to a proper voltage and the central processing unit 27 and the measurement sensor 11 ) And other power sources.

The central processing unit 27 performs initialization when power is supplied, and reads the temperature measurement value and the salinity measurement value measured by the measuring unit 10 while checking the elapsed time using an internal counter.

The reason for checking the elapsed time using the internal counter is to minimize power consumption. For example, when the user does not require salinity measurement, the power supply unit 26 is turned off to minimize power consumption so that unnecessary standby power is not consumed. When the user requests salinity measurement, the user performs power supply only for a predetermined period of time to confirm salinity measurement and display, and the salinity measured by the user. After the predetermined period of time, the power supply unit 26 is automatically turned off, Thereby preventing consumption of the battery. Therefore, the power consumption can be minimized by the power control method, and the consumption time of the battery 25 is increased by minimizing the power consumption, thereby eliminating the inconvenience of the user frequently replacing the battery 25.

On the other hand, the measurement sensor 11 of the measuring unit 10 measures the temperature and salinity when the driving power is supplied, and outputs the measured temperature value and the measured salinity. Here, the measurement unit 10 measures the salinity included in the food by using the electric conductivity method using the measurement sensor 11 composed of two electrode rods (+ electrode, -electrode) and outputs an analog salinity measurement value (electrical signal) . Here, the method of measuring the salinity by the electric conductivity method using the two electrodes is widely used in a conventional salinity measurement apparatus, and therefore, a detailed description thereof will be omitted. In addition, a PT100 temperature sensor (platinum) is integrally formed on one of the two electrode rods to measure the temperature and output the temperature measurement value.

The salinity is measured in the range of 0 to 3%, the temperature is measured in the range of 0 to 100 ° C, and the resistance value is preferably 100 Ω at 0 ° C.

The temperature measurement value and the salinity measurement value output from the measurement sensor 11 are supplied to the temperature conversion unit 23 and the salinity conversion unit 24 of the handle 20 through a signal line Respectively.

The temperature conversion unit 23 converts the input analog temperature measurement value into a corresponding digital temperature measurement value and transmits the digital temperature measurement value to the central processing unit 27. The salinity conversion unit 24 also converts the input analog salinity measurement value into a corresponding digital salinity measurement value and transmits the digital salt salinity measurement value to the central processing unit 27.

The central processing unit 27 searches the salinity table stored in the memory 28 with the input salinity measured value as an index, and extracts salinity corresponding to the measured salinity. Then, the extracted salinity is compensated according to the input temperature measurement value. Since the salinity varies depending on the temperature, the change must compensate for the salinity value depending on the temperature. Here, the salinity compensation value is also calculated in advance by experiment and stored in the memory 28, thereby making it convenient to use. For example, the salinity compensation value according to the measured temperature value is extracted from the memory 28, and the salinity is compensated by applying the extracted salinity compensation value to the extracted salinity.

The display unit 22 then displays the salinity displayed on the screen so that the user (cooker) can easily know the saltiness of the current food. Here, the salinity display method may be varied, but it is preferable that the salinity extracted by the user is easily converted into a salt amount and displayed. In particular, since the user may not know how much saltiness he or she feels when he or she displays the salinity, he or she can display the reference salinity which is known to weave together or compare the measured salinity to the reference salinity, It is also possible to indicate whether it is worn or not. For example, the displayed salinity can be 1 g normal, 1.3 g slightly, 2 g very long, and the user can easily know the salinity of the food.

It is then judged whether or not the salinity is displayed, and the amount of salt is appropriately adjusted according to the judgment criteria, thereby promoting health promotion of the self and the family.

On the other hand, the user can recognize the salinity of the food by the salinity display method as described above, but it is not known whether the salinity is appropriate or not.

Accordingly, the present invention displays a cumulative daily recommended daily salinity and a predetermined amount of saline to be consumed on a given day according to a user's request, thereby helping the user's health.

For example, as shown in FIG. 5, the user sets a notification function through the setting unit 29 provided in the handle 20. Here, the setting unit 29 is implemented as an on / off switch. When the on / off switch is pressed, a notification setting function ON signal is generated. If the ON / OFF switch is not pressed, the notification setting function ON signal is not generated .

Therefore, if the notification setting function ON signal is not generated, the central processing unit 27 performs the same operation as described above. If the notification setting function ON signal is generated, the central processing unit 27 accumulates the measured saltiness value from the time when the notification setting function is turned on And stores it in the memory 28. For example, when the user intends to check the amount of salt consumed for one day through a food such as a soup, the user turns on the on / off switch of the setting unit 29 to set a notification function.

When the notification function is set, the central processing unit 27 displays the measured salinity in real time on the display unit 22, accumulates the measured salinity as salinity and stores it in the memory 28, And the recommended daily salinity recommended by the World Health Organization (WHO) or the Korean Nutrition Society. For example, if the first measured salinity is 0.5g and the second measured salinity is 0.7g, the accumulated salinity is 1.2g. Here, the display method can display the measured salinity and cumulative salinity together with the display unit 22, and display the measured salinity and display the cumulative salinity later. Here, the recommended daily amount of standard salinity recommended by the Korean Nutrition Society is 3.45 g in terms of salt. Therefore, the user can recognize the degree of the amount of saline to be consumed through the broth or the like to a certain degree even if the total amount of salt consumed by the user himself or herself is not exactly the above amount. Therefore, it is possible to recognize a certain amount of saline through the broth or the like, compared with the recommended daily dose through the displayed salinity, and it becomes possible to appropriately adjust the amount of saline to a certain degree based on this.

Here, the central processing unit 27 starts salinity accumulation from the point of time when the user sets the notification function on through the setting unit 29, and when the notification function is turned off via the setting unit 29, Value is initialized. That is, the user presses the on / off switch of the setting unit 29 in the on state for the first time to make broth food for the first day, and turns off the on / off switch of the setting unit 29 The central processing unit 27 processes the salt intake amount by accumulating or initializing the salt intake amount per day based on this.

FIG. 6 is a flowchart showing a salinity measurement process in the present invention, and S represents a step (STEP).

As shown in FIG. 6, in the salinity measurement process according to the present invention, when the user turns on the power button 21 in step S11, the central processing unit 27 performs an initialization operation in step S12.

If the initialization is completed, the flow advances to step S13 to operate the internal counter to minimize the power consumption, and the time counting is started. In step S14, it is determined whether the time count value has passed a predetermined time. Here, 5 seconds is used in the present invention at a certain time. However, the present invention is not limited to this, and it is preferable to measure the salinity and set the salinity to an appropriate time after the user displays the salinity. If it is determined that the time count value has not passed the predetermined time, the procedure goes to step S15 to measure the salinity and the temperature. Then, the salinity is corrected in accordance with the temperature measured in step S16, and in step S17, the corrected salinity is displayed on the display unit 22.

As a result of checking the time count, when the time count value has passed a predetermined time, the power supply unit 26 is controlled to cut off the power supply. At this time, the central processing unit 27 transmits a power-off signal to the power supply unit 26, and automatically switches to the sleep mode. By automatically controlling the display time from this measurement, the consumption of standby power can be minimized, and the use time of the battery can be increased, thereby eliminating the inconvenience that the user frequently changes the battery due to frequent discharging of the battery .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

10 ... Measuring part
11 ... Measuring sensor
12 ... Receiving portion
13 ... Scale part
20 ... Handle portion
21 ... Power button
22 ... Display portion
27 ... Central processing unit
30 ... Joint

Claims (8)

For a cooking ladle,
A measuring unit for receiving food and measuring temperature and salinity; A handgrip for indicating the salinity measured by the measuring unit; And a joint part for integrally connecting the measurement part and the grip part,
A temperature / salinity conversion unit for converting the analog temperature measurement value and the salinity measurement value measured by the measurement unit into a corresponding digital signal; A temperature measurement value and a salinity measurement value converted by the temperature / salinity conversion unit are inputted, and the salinity is calculated by applying the salinity measurement value to a salinity table stored in a memory, and if the calculated salinity is A central processing unit for accumulating the data in the memory according to the temperature measurement value; A display unit for displaying the salinity calculated by the central processing unit on a screen; And a setting unit for setting a notification function for the daily salinity recommended amount,
Wherein the central processing unit displays on the display unit the amount of salt to be ingested consecutively and the standard one-day salt recommended amount accumulated in the memory when the setting function is set by the setting unit.
The scoop having a salinity measurement function according to claim 1, wherein the measuring section includes a receiving section for receiving food.
[3] The scoop having a salinity measurement function according to claim 2, wherein the receiving portion has a measurement sensor for measuring temperature and salinity at one end of its inner surface by an insert injection.
The scoop having a salinity measuring function according to claim 2, wherein the accommodating portion is provided with a graduation portion for adjusting the amount of the seasoning.
[3] The scoop having the salinity measurement function according to claim 1, wherein the joint includes a projection for forming a space between the floor and the measurement unit so that the measurement unit does not touch the floor when the scoop is released.
The scoop with a salinity measurement function according to claim 1, wherein the handle portion includes a hole for hooking the scoop to the ring.
delete delete

Images