CN111947185A

CN111947185A - Heating cooker

Info

Publication number: CN111947185A
Application number: CN202010300656.0A
Authority: CN
Inventors: 池田小百合; 新美亮子; 藤井秀幸; 稻熊富世; 冈田宏直
Original assignee: Rinnai Corp
Current assignee: Rinnai Corp
Priority date: 2019-05-17
Filing date: 2020-04-16
Publication date: 2020-11-17
Also published as: JP2020186899A; JP7217199B2

Abstract

The invention provides a heating cooker. The heating cooker is composed of: when stew cooking is selected from a menu of automatic cooking and stew cooking is started, whether stir-fry cooking is being performed on a cooking material for stew cooking is judged by using temperature information indicating the temperature of a heating object, when it is judged that stir-fry cooking is not being performed, boiling judgment of soup for stew cooking is performed by using the temperature information at the 1 st time after stew cooking is started, and when it is judged that stir-fry cooking is being performed, boiling judgment is performed at the 2 nd time after stew cooking is started, that is, the 2 nd time later than the 1 st time. Accordingly, the cooking material can be appropriately fried in automatic cooking of stew.

Description

Heating cooker

Technical Field

The technology disclosed in this specification relates to a heating cooker capable of performing automatic cooking.

Background

Patent document 1 discloses a cooking device that automatically adjusts the heating power during cooking of a stew so that the cooking vessel does not spill soup. When the cook key is selected, the cooking device determines whether or not the cooking device is in a boiling state. When the boiling state is detected, the heating cooker automatically adjusts the heating power as described above.

Patent document 1: japanese patent laid-open publication No. 5-280740

Disclosure of Invention

[ problem to be solved by the invention ]

Various stew cooks exist. For example, in a general pre-building cooking (japanese cuisine name), a cooking material (food material) is first fried, and soup is added after the cooking material is fried. In the technique of patent document 1, since whether or not the heating cooker is in the boiling state is started to be determined while the cook key is selected, if the boiling state is detected by mistake while cooking the cooking material, the automatic adjustment of the heating power is started even though there is no soup, and the cooking material cannot be properly cooked.

The invention provides a heating cooker capable of properly frying cooking raw materials in automatic cooking of stew.

[ solution for solving problems ]

A heating cooker disclosed in the present specification includes a heating unit that heats a heating target, and a control unit; the control unit controls the heating unit, and the control unit is configured to: when stew cooking is selected from the recipe of the automatic cooking and the stew cooking is started, it is determined whether or not fry cooking is being performed on a cooking material to be cooked by the stew using temperature information indicating a temperature of the heating target, when it is determined that the fry cooking is not being performed, boiling determination of soup for the stew cooking is performed using the temperature information at a 1 st time after the stew cooking is started, and when it is determined that the fry cooking is being performed, the boiling determination is performed at a 2 nd time after the stew cooking is started, that is, a 2 nd time later than the 1 st time.

According to the above configuration, when it is determined that the cooking is not being performed, the boiling determination is performed at the 1 st time, and when it is determined that the cooking is being performed, the boiling determination is not performed until the 2 nd time later than the 1 st time is reached. Accordingly, when the cooking is being performed, the cooking material can be properly cooked by the time until the 2 nd time is reached.

Note that, the 2 nd time point may be a time point at which the temperature indicated by the temperature information drops to the 1 st temperature or lower after it is determined that the stir cooking is being performed. As described above, the temperature drop means that the temperature drops when the cooking is finished by putting the cooking water. According to the above configuration, the boiling determination can be performed at an appropriate timing when the soup is put.

The control unit may be configured to: after it is determined that the cooking is being performed, if it is determined that the temperature indicated by the temperature information has exceeded the 2 nd temperature, the boiling determination is performed at the 2 nd time, and if it is determined that the temperature indicated by the temperature information has not exceeded the 2 nd temperature after it is determined that the cooking is being performed, the boiling determination is performed at the 3 rd time after the cooking of the stew is started, that is, the 3 rd time earlier than the 2 nd time. For example, in cooking a stew with a small amount of soup, although the stir-frying cooking is not performed, it may be erroneously determined that the stir-frying cooking is being performed. However, in cooking a stew having a small amount of soup, since the frying cooking is not performed, the temperature of the heating target does not exceed the 2 nd temperature (for example, a temperature higher than the boiling point). According to the above configuration, when it is determined that the temperature of the object to be heated exceeds the 2 nd temperature, the boiling determination is delayed to the 2 nd time to perform the cooking, and when it is determined that the temperature of the object to be heated does not exceed the 2 nd temperature, it is determined that an erroneous determination is made, and the boiling determination is performed at the 3 rd time earlier than the 2 nd time. Accordingly, even when it is erroneously determined that stir-frying cooking is being performed, boiling determination can be performed at an appropriate timing.

The control unit may not determine whether or not the cooking is being performed until a predetermined time elapses after the cooking of the stew is started. For example, when cooking of stew is started and a cooking material is put into a heating target (for example, a cooking container) after the heating target is heated, the temperature of the heating target temporarily drops. If such a phenomenon occurs, it may be impossible to appropriately determine whether or not frying cooking is being performed. As described above, the determination as to whether or not the stir-frying cooking is being executed is not performed for a predetermined period of time, and thus the above-described stir-frying cooking determination can be appropriately performed regardless of the influence of the temporary drop in temperature.

Drawings

Fig. 1 is a block diagram showing a heating cooker.

Fig. 2 is a perspective view of the heating cooker as viewed from the front side.

Fig. 3 is a flowchart showing an automatic cooking process.

Fig. 4 is a flowchart of the determination judgment process.

Description of the reference numerals

2, heating the cooker; 4: a main body; 4 a: a front surface; 6: a top plate; 8: an oven; 10: a range burner; 12: a range operating part; 14: a cooktop panel; 14 a: a display unit; 14 b: an operation section; 16: a temperature sensor; 50: a control unit; 52: a memory; 54: a timer; 60: and (5) programming.

Detailed Description

(Structure of heating cooker 2; FIGS. 1 and 2)

The cooking device 2 of the present embodiment is a gas-fired built-in range incorporated in a kitchen. The heating cooker 2 includes: a main body 4, a front surface 4a of which is exposed to the near side of the integrated kitchen; and a top plate 6 disposed on an upper portion of the main body 4 and exposed to a top surface of the integrated kitchen. On the top plate 6, 3 range burners 10 are provided for heating a cooking vessel (for example, a pot) on a hob (reference numeral omitted). In addition, an oven 8 is provided on the main body 4.

On the front surface 4a of the main body 4, 3 range operating parts 12 and a range panel 14 are provided at the right side of the oven 8. The 3 range operating parts 12 correspond to the 3 range burners 10, respectively. The range operating part 12 is an operating part for igniting and extinguishing the range burner 10 and adjusting the heating amount of the range burner 10. The stove operating part 12 is an interactive switch. The burner 10 is ignited when an operation for moving the range operation part 12 from the key-off position to the ignition position (hereinafter, referred to as an "ignition operation") is performed by a user, and the burner 10 is turned off when an operation for moving the range operation part 12 from the ignition position to the key-off position (hereinafter, referred to as a "key-off operation") is performed by a user. The ignition position is a position where the front surface of the range operation portion 12 protrudes forward from the front surface 4a of the main body, and the key-off position is a position where the range operation portion 12 is housed in the main body 4. Further, the user can adjust the amount of heating of the range burner 10 by operating the range operation portion 12 clockwise or counterclockwise (hereinafter, referred to as "heating power adjustment operation") in a state where the range operation portion 12 is located at the ignition position.

The cooktop panel 14 has a display portion 14a and an operation portion 14 b. The display unit 14a displays the operating state of the range burner 10, a recipe for automatic cooking (e.g., frying cooking, stew cooking), and the like. The user can select desired cooking (e.g., stew cooking) from the recipe and input settings (e.g., heating amount and time) related to automatic cooking by operating the operation unit 14 b.

In addition, the 3 range burners 10 are each provided with a temperature sensor 16, and the temperature sensor 16 is used to measure the temperature of a heating target (i.e., a cooking container) heated by the range burner 10.

The heating cooker 2 has a control unit 50. The control unit 50 has a memory 52 and a timer 54. The control unit 50 controls the operation of the heating cooker 2 in accordance with a program 60 stored in the memory 52. For example, the control unit 50 adjusts the opening degree of a flow rate adjustment valve (not shown) of a gas supply line (not shown) connected to the stove burner 10 according to an operation of the stove operation unit 12 by a user. The control unit 50 executes an automatic cooking process (fig. 3) described later.

(automatic cooking treatment; FIG. 3)

The automatic cooking process performed by the control unit 50 will be described with reference to fig. 3. The automatic cooking process is started by performing an ignition operation on the range operating part 12.

In S10, control unit 50 starts measurement (i.e., counting) by timer 54. At S12, the control unit 50 determines whether or not the stew cooking is selected from the menu displayed on the display unit 14 a. If the control unit 50 determines that stew cooking is selected (yes at S12), the process proceeds to S14. On the other hand, if the control unit 50 determines that cooking other than stew cooking (e.g., frying cooking) is selected (no in S12), the routine proceeds to S40. In S40, control unit 50 executes automatic cooking (i.e., control of heating power and heating time) corresponding to the other cooking selected. When S40 ends, the process of fig. 3 ends.

At S14, the control unit 50 monitors that the time measured by the timer 54 has reached a predetermined standby time (for example, 10 seconds). When the measured time reaches the standby time (yes at S14), control unit 50 proceeds to S16. In this embodiment, the cooking container is also heated during the selection of the stew product from the recipe for cooking. Therefore, for example, when the cooking material is put in after selecting stew cooking, the temperature of the cooking container temporarily drops. If this phenomenon occurs, it may be impossible to appropriately determine the cooking (S16). As shown in S14, the judgment of cooking is not performed during the standby time, and the judgment of cooking can be appropriately performed by ignoring the influence of the temporary drop in temperature.

In S16, the control unit 50 starts to determine cooking. Specifically, the control unit 50 determines the temperature rise within a predetermined time (for example, 90 seconds) by using time series data of the temperature measured by the temperature sensor 16. Then, the control unit 50 determines that the stir-fry cooking is being performed when the determined temperature rise is equal to or higher than a predetermined value, and determines that the stir-fry cooking is not being performed when the determined temperature rise is lower than the predetermined value. If it is detected by the judgment of the stir cooking that the stir cooking is being performed (yes in S18), the control unit 50 proceeds to S20, and if it is not detected by the judgment of the stir cooking that the stir cooking is being performed (no in S18), the control unit proceeds to S22.

In S20, control unit 50 executes a determination process (fig. 4) described later. The boiling of the soup is detected in the determination process, and the details thereof will be described later. When the boiling of the soup is detected in the determination process, the control unit 50 starts the stewing control at S30. The stew control is a control for automatically adjusting the fire power and heating time of the range burner 10 to suppress the soup of the stew from being ejected from the cooking container. In the stewing control, for example, middle fire and weak fire are repeated at a predetermined cycle. When S30 ends, the process of fig. 3 ends.

On the other hand, in S22, control unit 50 starts boiling determination. Specifically, the control unit 50 samples the temperatures measured by the temperature sensor 16 by a predetermined number (for example, 5), determines that the soup is in a boiling state when all the sampled temperatures are included in a predetermined temperature range (for example, 98 to 102 ℃), and determines that the soup is not boiling when at least one of the sampled temperatures is not included in the predetermined temperature range. If the boiling determination indicates that the soup is boiling (yes at S24), the control unit 50 proceeds to S30. The control unit 50 repeats the boiling determination until boiling of the soup is detected.

(determination judgment processing; FIG. 4)

The determination process (see S20 in fig. 3) will be described with reference to fig. 4. In S50, the control unit 50 determines whether or not the measured temperature of the temperature sensor 16 exceeds a predetermined determination temperature (e.g., 105 ℃). The judgment temperature is a temperature higher than the boiling point of water (i.e., 100 ℃), and is set to a temperature that can be reached when cooking is performed. When determining that the measured temperature exceeds the determination temperature (yes at S50), the control unit 50 determines that the stir-fry cooking is being performed again, and proceeds to S52. On the other hand, if the controller 50 determines that the measured temperature does not exceed the determination temperature (no in S50), it estimates that the cooking is being performed by misjudgment, and the process proceeds to S80.

In S80, control unit 50 starts boiling determination. In the present embodiment, in the boiling determination of S80, more sampling (for example, 10 points) is performed than in the boiling determination of S22 of fig. 4. In the modification, the number of samples of S80 and the number of samples of S22 may be the same. When the boiling determination indicates that the soup is boiling (yes in S82), the control unit 50 ends the process of fig. 4.

If it is determined by boiling that boiling of the soup is not detected (no in S82), the control unit 50 proceeds to S84. At S84, control unit 50 determines whether or not the time measured by timer 54 has reached a predetermined maximum time (e.g., 10 minutes). When determining that the measured time has reached the maximum time (yes at S84), the control unit 50 performs the process of fig. 4. On the other hand, if the control unit 50 determines that the measured time has not reached the maximum time (no in S84), the process returns to S50.

In S52, control unit 50 monitors that a predetermined temperature (for example, a temperature drop of 10 ℃. The occurrence of a drop of a prescribed temperature means that soup is put into the cooking container. Specifically, when the current temperature falls to a temperature equal to or lower than a temperature obtained by subtracting a predetermined temperature (for example, 10 ℃) from a temperature before a predetermined time (for example, 15 seconds) by using time series data of the measured temperature, the control unit 50 determines that soup is put into the cooking container (yes in S52) and proceeds to S60. On the other hand, when the current temperature is higher than the temperature obtained by subtracting the predetermined temperature from the temperature before the predetermined time, the control unit 50 determines that the soup has not been placed (no in S52), and proceeds to S54. In the modification, the control unit 50 may determine that soup is put into the cooking container when the current temperature is lower than or equal to a predetermined threshold (e.g., 70 ℃), and determine that soup is not put into the cooking container when the current temperature is higher than the predetermined threshold. In the present modification, the threshold value is an example of the "1 st temperature".

S54 is the same as S84. If it is determined that the measured time has reached the maximum time (yes at S54), the control unit 50 ends the processing of fig. 4, and if it is determined that the measured time has not reached the maximum time (no at S54), the process returns to S52.

In S60, control unit 50 starts boiling determination. In the present embodiment, the number of samples of S60 is the same as the number of samples of S22. In the modification, the number of samples of S60 may be different from the number of samples of S22. If the boiling determination indicates that the soup is boiling (yes at S62), the control unit 50 proceeds to S64.

At S64, control unit 50 resets the timer started at S10 in fig. 3 (i.e., resets the count to zero and restarts the measurement).

At S66, the control unit 50 monitors that the measurement time has reached a predetermined set monitoring time (for example, 1 minute). The input monitoring time is a time for monitoring the input of additional ingredients into the cooking container. When determining that the measurement time has reached the placement monitor time (yes at S66), the control unit 50 ends the processing of fig. 4. On the other hand, if the measured time does not reach the entry monitoring time (no in S66), the control unit 50 proceeds to S68. S68 is the same as S52. That is, when the temperature change obtained from the time series data of the measured temperature indicates a decrease of a predetermined temperature (for example, a temperature decrease of 10 ℃ or more), the control unit 50 determines that additional ingredients have been added (yes in S68), returns to S60, and restarts the boiling determination. On the other hand, if the temperature change indicates that the predetermined temperature has not decreased, it is determined that no additional ingredients have been put in (no at S68), and the process returns to S66 to continue the monitoring based on the putting monitoring time.

(Effect of the embodiment)

According to the configuration of the present embodiment, in the case where it is not detected that the stir cooking is being performed by the judgment of the stir cooking (no in S18), the heating cooker 2 skips the determination judgment processing of S20 and starts the boiling judgment (S22). On the other hand, when detecting that stir cooking is being performed (yes in S18), the heating cooker 2 executes determination processing. In the determination judgment process, when the temperature change indicates a decrease of the predetermined temperature (yes in S52 of fig. 4), boiling judgment is started (S60). That is, the time at which boiling determination is started in a case where it is detected that stir cooking is being performed (i.e., the time at which a temperature change indicates a decrease by a predetermined temperature) is later than the time at which boiling determination is started in a case where it is not detected that stir cooking is being performed. Accordingly, when the cooking is being performed, the cooking material can be properly cooked by using the time until the time when the temperature change indicates the drop of the predetermined temperature is reached.

In addition, when cooking is being performed, boiling determination can be started at an appropriate time when soup is put in by starting boiling determination at a time when a temperature change indicates a decrease of a predetermined temperature.

If it is determined that the measured temperature does not exceed the determination temperature (no in S50), the heating cooker 2 starts the boiling determination without executing the process of S52. That is, the cooking device 2 starts boiling determination at a time earlier than a time at which the temperature change indicates a decrease of the predetermined temperature. For example, in cooking a stew having a small amount of soup, although the stir-frying cooking is not performed, the temperature of the cooking container may be rapidly increased, and it may be erroneously determined that the stir-frying cooking is being performed. However, in cooking a stew with a small amount of soup, since the frying cooking is not performed, the temperature of the cooking container does not exceed the judgment temperature (i.e., a temperature higher than the boiling point). When the temperature of the cooking container does not exceed the judgment temperature, boiling judgment is started at a time earlier than a time at which the temperature change indicates a decrease of the predetermined temperature, and thus, even when it is erroneously judged that stir-fry cooking is being performed, boiling judgment can be performed at an appropriate time.

(corresponding relationship)

The burner 10 and the control unit 50 are examples of a "heating unit" and a "control unit", respectively. The time series data of the measured temperature is an example of "temperature information". The start time of the boiling determination at S22 in fig. 3, the start time of the boiling determination at S60 in fig. 4, and the start time of the boiling determination at S80 are examples of "1 st time", "2 nd time", and "3 rd time", respectively. The standby time at S14 in fig. 3 is an example of the "predetermined time". In S52 in fig. 4, the temperature obtained by subtracting the predetermined temperature from the temperature before the predetermined time is an example of the "1 st temperature". The judgment temperature of S50 is an example of "temperature 2".

The embodiments have been described in detail, but these embodiments are merely examples and do not limit the claims. The techniques recited in the claims include various modifications and changes made to the specific examples illustrated above. Modifications of the above embodiments are described below.

(modification 1) "heating cooker" is not limited to a gas combustion type built-in range, and may be an IH cooker, for example.

(modification 2) in the above-described embodiment, when the temperature change indicates a decrease of the predetermined temperature (yes in S52 of fig. 4), the heating cooker 2 starts the boiling determination (S60). Alternatively, the cooking device 2 may start the boiling determination when the measured time reaches a preset predicted time for cooking completion. In this modification, the time at which the measured time reaches the predicted finish time of cooking is an example of "time 2".

In modification 3, the processing of S50 and S80 to S84 in fig. 4 may not be performed. In this modification, the "2 nd temperature" and the "3 rd time" may be omitted.

(modification 4) the process of S14 in fig. 3 may not be executed. In the present modification, the "predetermined time" may be omitted.

(modification 5) "temperature information" is not limited to time series data of the measured temperature of the temperature sensor 16, and may be data obtained by a thermography method (for example) of photographing a cooking container from the outside of the heating cooker 2.

The technical elements described in the specification and drawings exhibit technical usefulness by themselves or in various combinations, and are not limited to the combinations described in the claims at the time of filing. Further, the technology illustrated in the present specification or the drawings can achieve a plurality of objects at the same time, and achieving one of the objects has technical usefulness by itself.

Claims

1. A heating cooker capable of performing automatic cooking,

has a heating part and a control part, wherein,

the heating part heats a heating object;

the control section controls the heating section,

the control unit is configured to:

determining whether or not a stir-fry cooking is being performed on a cooking material cooked by the stew using temperature information indicating a temperature of the heating object in a case where stew cooking is selected from the recipe of the automatic cooking and the stew cooking is started,

when the frying cooking is judged not to be executed, the boiling judgment of the soup for stew cooking is executed by using the temperature information at the 1 st moment after the stew cooking is started,

when it is determined that the cooking is being performed, the boiling determination is performed at the 2 nd time after the cooking of the stew is started, that is, at the 2 nd time later than the 1 st time.

2. The heating cooker according to claim 1,

the 2 nd time point is a time point when the temperature indicated by the temperature information drops to the 1 st temperature or lower after the cooking is judged to be performed.

3. The heating cooker according to claim 1 or 2,

the control unit is configured to:

performing the boiling determination at the 2 nd time when it is determined that the temperature indicated by the temperature information has exceeded the 2 nd temperature after it is determined that the stir cooking is being performed,

when it is determined that the temperature indicated by the temperature information does not exceed the 2 nd temperature after it is determined that the stir cooking is being performed, the boiling determination is performed at the 3 rd time after the stew cooking is started, that is, at the 3 rd time earlier than the 2 nd time.

4. The heating cooker according to claim 1 or 2,

the control unit does not determine whether or not the cooking of the stew is being performed until a predetermined time elapses from the start of the cooking of the stew.

5. The heating cooker according to claim 1,

the control unit is configured to:

when it is determined that the temperature indicated by the temperature information does not exceed the 2 nd temperature after it is determined that the stir cooking is being performed, the boiling determination is performed at the 3 rd time after the stew cooking is started, that is, at the 3 rd time earlier than the 2 nd time,

the determination as to whether or not the stir-frying cooking is being performed is not performed until a predetermined time elapses from the start of the cooking of the stew.