EP3410015A1 - Heizungsherd - Google Patents

Heizungsherd Download PDF

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Publication number
EP3410015A1
EP3410015A1 EP17743992.4A EP17743992A EP3410015A1 EP 3410015 A1 EP3410015 A1 EP 3410015A1 EP 17743992 A EP17743992 A EP 17743992A EP 3410015 A1 EP3410015 A1 EP 3410015A1
Authority
EP
European Patent Office
Prior art keywords
cooked object
weight
weight value
state
heating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP17743992.4A
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English (en)
French (fr)
Other versions
EP3410015A4 (de
Inventor
Katsuyuki Ohta
Atsushi Fujita
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Panasonic Intellectual Property Management Co Ltd
Original Assignee
Panasonic Intellectual Property Management Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Panasonic Intellectual Property Management Co Ltd filed Critical Panasonic Intellectual Property Management Co Ltd
Publication of EP3410015A1 publication Critical patent/EP3410015A1/de
Publication of EP3410015A4 publication Critical patent/EP3410015A4/de
Withdrawn legal-status Critical Current

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a heating cooker used in, for example, an ordinary household, a restaurant, and an office.
  • ovens in which hot air or superheated steam circulates and heating cookers that are incorporated into, for example, built-in kitchens and apply heat to a cooking vessel such as a pot or a frying pan to heat an ingredient have been widely used.
  • a heating cooker incorporated in a built-in kitchen include an induction heating cooker that performs induction heating with an induction electromagnetic coil, a gas cooker that uses direct combustion of gas, and a heater heating cooker that performs heating with an electric heater.
  • such a heating cooker is configured to measure an inside temperature and a temperature of a cooking vessel such as a pot or a frying pan and cook a cooking object with heat.
  • a different heating cooker is capable of detecting, for example, a center temperature (core temperature) of a to-be-cooked object and checking a state of a center of the to-be-cooked object (refer to PTL 1, for example).
  • a heating cooker includes a thermometer with a needle-shaped detection needle. The heating cooker is configured to measure and detect the core temperature with the detection needle directly inserted in the to-be-cooked object.
  • the heating cooker disclosed in PTL 1 requires the detection needle to be directly inserted into the to-be-cooked object, which makes a hole in the to-be-cooked object. This results in a poor appearance when the to-be-cooked object is arranged on a plate.
  • a heating cooker capable of detecting a temperature of a cooking vessel and a weight change of a to-be-cooked object to indirectly estimate a state of a center of the to-be-cooked object is disclosed (refer to PTL 2 or PTL 3, for example).
  • the heating cooker disclosed in PTL 2 and PTL 3 includes, in a cooker body, a weight detector that measures a weight of a to-be-cooked object together with a cooking vessel, and a temperature detector that measures a temperature of the cooking vessel.
  • the heating cooker is configured to estimate a state of a center of the to-be-cooked object and cook the to-be-cooked object with heat in the following manner.
  • the heating cooker disclosed in PTL 2 first detects an initial weight of the to-be-cooked object that has not yet been heated. After a start of heating, the heating cooker detects a decrease in weight of the to-be-cooked object, the decrease in weight being caused by heating that evaporates water from the to-be-cooked object. Then, cooking the to-be-cooked object with heat is terminated when the weight of the to-be-cooked object decreases to an optimum relative weight, which is determined based on prestored information on a target cooking object. Accordingly, a finish state of the to-be-cooked object is determined in a non-contact manner rather than a manner based on a core temperature of the to-be-cooked object.
  • a thermal change of the to-be-cooked object depends on a proportion of a heating area where the to-be-cooked object actually comes into contact with the cooking vessel to a projected area on a heating side of the to-be-cooked object and a thickness of the to-be-cooked object and causes the finish state to be changed.
  • portions other than protein and water that form muscle structure of the to-be-cooked object such as a proportion of a fat portion and a bone portion for meat or whether a sauté fish is in the form of a fillet or a whole fish, that is, a state of the to-be-cooked object, heat transfer into the to-be-cooked object changes.
  • the heating cooker disclosed in PTL 3 first calculates chemical potential of a to-be-cooked object from a weight change of the to-be-cooked object per unit time and successive transition of supplied heating energy.
  • the heating cooker is configured to estimate the state of the to-be-cooked object based on a value corresponding to the chemical potential calculated and perform cooking.
  • the chemical potential is a unique property a cooking object has.
  • the heating cooker is designed based on an idea in which the chemical potential calculated from the weight change measured per unit time and successive transition of supplied heating energy and the chemical potential the to-be-cooked object has are identical to each other. Thus, a description is given that what kind of ingredient is cooked can be estimated by comparing the value corresponding to the chemical potential calculated with information, stored in a storage device, on the chemical potential the ingredient has. That is, the heating cooker is configured to determine, based on chemical potential calculated rather than a core temperature of the to-be-cooked object, the finish state in a non-contact manner and cook the to-be-cooked object with heat.
  • the present invention provides a heating cooker capable of accurately determining a finish state of a core temperature from a weight change of a to-be-cooked object and cooking the to-be-cooked object.
  • the heating cooker according to the present invention includes a heater that heats a to-be-cooked object, a weight detector that measures a weight of the to-be-cooked object, a selection part that selects a kind of the to-be-cooked object to be heated, an information storage unit that stores information associated with the kind of the to-be-cooked object selected by the selection part, and a controller that controls the heater based on a result of the measurement of the weight detector and the kind of the to-be-cooked object selected by the selection part.
  • the controller compares a first weight value of the to-be-cooked object, a second weight value, and the information to estimate a state of the to-be-cooked object that currently heated and cook the to-be-cooked object with heat.
  • the first weight value is measured by the weight detector
  • the second weight value corresponds to a weight of the to-be-cooked object heated by the heater after the measurement of the first weight value and measured by the weight detector
  • the information is associated with the kind of the to-be-cooked object selected by the selection part and stored in the information storage unit.
  • the state of the to-be-cooked object such as a proportion of an actual heating contact area of the to-be-cooked object to a projected area on a heating side of the to-be-cooked object, a thickness of the to-be-cooked object, and a proportion of portions other than protein and water that form a muscle portion of the to-be-cooked object is estimated based on the weight change of the to-be-cooked object.
  • the controller controls the heater under a heating condition in accordance with an internal heat transfer state of the to-be-cooked object, based on the state of the to-be-cooked object estimated. That is, from the weight change of the to-be-cooked object, the controller accurately estimates the core temperature and determines the finish state of the to-be-cooked object. Accordingly, the heating capable of finishing the to-be-cooked object to an optimum state is provided.
  • a heating cooker according to a first exemplary embodiment of the present invention will be described below with reference to FIG. 1 .
  • FIG. 1 is a cross-sectional view of the heating cooker according to the first exemplary embodiment of the present invention, which illustrates a schematic configuration of the heating cooker.
  • the heating cooker includes, for example, cooking vessel 1, heater 3, controller 4, housing 5 including top plate 2 and steel plate 11, support part 6, weight detector 7, and placing table 12.
  • Cooking vessel 1 stores a to-be-cooked object that is cooked by heat transferred thereto.
  • Heater 3 heats the to-be-cooked object via cooking vessel 1.
  • Controller 4 includes, for example, inverter 9, drive controller 10, and information storage unit 17, and controls, for example, an amount of heat from heater 3.
  • Housing 5 includes top plate 2 that covers a top of housing 5, and accommodates at least heater 3, controller 4, and the like. That is, top plate 2 of housing 5 serves as a placing surface on which cooking vessel 1 is placed.
  • Weight detector 7 measures a weight of the to-be-cooked object.
  • the heating cooker according to the present exemplary embodiment further includes operation display unit 8 that receives an operation input by a user and displays information from the heating cooker.
  • Operation display unit 8 is connected to controller 4 and is disposed so as to allow the user to visually recognize operation display unit 8.
  • Operation display unit 8 includes, for example, a selection part that allows the user to select the kind of to-be-cooked object to be heated, and a display function for displaying, for example, a weight value measured by weight detector 7.
  • Heater 3 includes, for example, an induction heating coil that generates a high-frequency electromagnetic field from a supplied high-frequency current so as to inductively heat cooking vessel 1.
  • Heater 3 is connected with drive controller 10 via inverter 9 that constitutes a part of controller 4.
  • Drive controller 10 causes inverter 9 to modulate, for example, a frequency and amount of the high-frequency current to control the high-frequency electromagnetic field generated by the induction heating coil that constitutes heater 3.
  • drive controller 10 primarily includes a microcomputer and a peripheral circuit of the microcomputer, constitutes a part of controller 4, and controls driving of inverter 9.
  • drive controller 10 controls driving of inverter 9 based on an operation the user inputs from operation display unit 8 and information on a current, voltage, power, and the like that are supplied to inverter 9. In this manner, drive controller 10 controls the high-frequency current that is supplied from inverter 9 to the induction heating coil that constitutes heater 3. Then, drive controller 10 changes power used for heating cooking vessel 1 to suitably heat the to-be-cooked object.
  • a lower half of housing 5 is made of, for example, steel plate 11 having thickness t of about 1 mm.
  • Steel plate 11 is formed into a box shape with an open top.
  • An upper end of box-shaped steel plate 11 is bent outward to form flange 5a.
  • Flange 5a is brought into contact with a lower surface of top plate 2 that constitutes an upper half of housing 5.
  • Steel plate 11 of housing 5 is fixed to top plate 2 with, for example, a screw. This configuration causes box-shaped steel plate 11 and top plate 2 of housing 5 to form a substantially closed space (or closed space).
  • the substantially closed space (or closed space) of housing 5 accommodates, for example, heater 3, and controller 4.
  • FIG. 2 is a schematic configuration diagram illustrating one example of a configuration around support part 6 of the heating cooker.
  • support part 6 is made of a box-shaped steel plate with flange 6a, the box-shaped steel plate being substantially identical (or identical) in shape to steel plate 11 that constitutes the lower half of the housing 5.
  • Support part 6 is larger in size than the box-shaped steel plate 11 of housing 5 so as to accommodate steel plate 11.
  • Opening 6bb of a large size is formed with bottom surface 6b of support part 6. Opening 6bb of bottom surface 6b is formed with consideration given to ensuring of strength of support part 6 and minimizing of the weight of support part 6.
  • Flange 6a of support part 6 has a width and a length so as not to extend beyond a periphery of top plate 2 when housing 5 is placed into support part 6 (refer to FIG. 1 ).
  • a height of support part 6 is designed such that a gap of, for example, about 1 mm is formed between the lower surface of top plate 2 and an upper surface of flange 6a of support part 6 when housing 5 is placed into support part 6.
  • Portions other than flange 6a of support part 6 are placed through opening 12a of placing table 12 that constitutes a kitchen counter on which cooking is made.
  • Flange 6a has a size and a shape so as to be in contact with end 12aa of opening 12a of placing table 12. This configuration causes support part 6 to be placed hanging from placing table 12. At this time, support part 6 is placed in accordance with a positional relationship in which the gap is formed between the upper surface of flange 6a and the lower surface of top plate 2, as described above.
  • a height of a portion extending upward from upper surface 12b of placing table 12 is about 6 mm that is the sum of a thickness of top plate 2 that is about 4 mm, a thickness of the steel plate of support part 6 that is about 1 mm, and the gap of 1 mm between top plate 2 and flange 6a of support part 6.
  • FIG. 3 is a schematic configuration diagram illustrating one example of the configuration around weight detector 7 of the heating cooker.
  • weight detector 7 includes weight sensor 13 that is, for example, a load cell, fixed connecting part 14, load transfer part 15, and the like.
  • Fixed connecting part 14 connects weight sensor 13 and steel plate 11 of housing 5.
  • Load transfer part 15 receives a load caused by, for example, housing 5 and cooking vessel 1 and transfers the load to support part 6 via load receiving part 16 (described below).
  • weight sensor 13 is a beam type load cell having through hole 13a.
  • Such a beam type load cell has a component height of only about 2 cm, but has excellent sensing accuracy.
  • Load transfer part 15 includes, at a tip thereof, convex part 15a having a convex lens shape. Convex part 15a of load transfer part 15 is placed in contact with concave part 16a with a lens shape of load receiving part 16 that is provided at a position on support part 6 so as to face convex part 15a. At this time, convex part 15a of load transfer part 15 and concave part 16a of load receiving part 16 are connected with each other in point contact.
  • support part 6, as described above is larger in size than steel plate 11 of housing 5 so as to accommodate steel plate 11.
  • the height of support part 6 is designed such that the gap of about 1 mm is formed between top plate 2 and flange 6a of support part 6 when housing 5 is placed into support part 6. This configuration causes housing 5 and support part 6 to be arranged in accordance with a positional relationship in which housing 5 and support part 6 are connected with each other via only weight detector 7.
  • housing 5, as illustrated in FIG. 1 is supported, by support part 6 via weight detector 7, at a position lower than an opening plane of opening 12a of placing table 12.
  • This configuration allows weight detector 7 to detect a weight of housing 5 and a weight of a placed object such as cooking vessel 1 placed on top plate 2.
  • Weight detector 7, as illustrated in FIG. 2 is disposed in, for example, recess 11b (refer to FIG. 1 ) located at each of four corners on bottom surface 5b of steel plate 11 of housing 5 and detects a load applied thereto.
  • recess 11b is formed by being recessed from bottom surface 5b of steel plate 11 toward top plate 2.
  • a depth of recess 11b is designed such that at least a portion of load transfer part 15 of weight detector 7 extends downward beyond a lowermost portion of steel plate 11.
  • weight detector 7 is disposed in recess 11b on bottom surface 5b located on an outer side of steel plate 11 of housing 5.
  • This configuration causes weight detector 7 to be disposed between housing 5 and support part 6.
  • This arrangement allows only weight detector 7 rather than the whole of housing 5 to be replaced in a case where weight detector 7 deteriorates in performance due to, for example, long-term use or shocks. This allows the user to continuously use the heating cooker with only simple replacement work.
  • An output signal detected by weight detector 7 is transmitted to drive controller 10 of controller 4 through signal line 7a illustrated in FIG. 1 .
  • Controller 4 converts the output signal thus input to a weight and displays the weight thus converted on operation display unit 8.
  • controller 4 includes information storage unit 17 in addition to drive controller 10.
  • Information storage unit 17 stores, for example, information associated with the kind of to-be-cooked object selected by the selection part of operation display unit 8.
  • information storage unit 17 stores, for example, a weight of a predetermined to-be-cooked object, a first stored weight value, a second stored weight value, information on a plurality of the second stored weight values, and information on a stored core temperature value corresponding to a center temperature (core temperature) inside of the to-be-cooked object that are associated with the kind of to-be-cooked object.
  • the first stored weight value corresponds to a weight at the start of heating at a predetermined temperature.
  • the second stored weight value corresponds to a weight after heating has been performed for a predetermined time since the measurement of the first stored weight value at the start of heating.
  • the information on the plurality of second stored weight values corresponds to a plurality of pieces of information on a weight corresponding to the second stored weight value that gradually varies at predetermined time intervals.
  • the information on the stored core temperature value corresponds to information containing, as the stored core temperature, the center temperature (core temperature) inside of the to-be-cooked object at the predetermined time intervals that are used for measurement of the second stored weight value.
  • information storage unit 17 stores the first stored weight value, the second stored weight value, and the stored core temperature value with state factor 1, state factor 2, and state factor 3 (described below) set, as factors that influence heat conductivity of the to-be-cooked object, with respect to various states of the to-be-cooked object.
  • State factor 1 corresponds to a factor that relates to a proportion of a heating contact area where the to-be-cooked object actually comes into contact with a cooking vessel to a projected area on a heating side of the to-be-cooked object.
  • State factor 2 corresponds to a factor that relates to a thickness of the to-be-cooked object.
  • State factor 3 corresponds to a factor that relates to a ratio between protein and water that form muscle structure in the to-be-cooked object and portions other than the protein and the water.
  • Information storage unit 17 stores information containing the first stored state weight value, the second stored state weight value, and the stored state core temperature value at each of three levels of, for example, high, mid, and low that are defined for each of state factors 1, 2, 3.
  • the to-be-cooked object is a sauté chicken thigh fillet.
  • the chicken thigh fillet has a smooth surface on a skin side and an uneven surface on a muscle side.
  • the surface on the muscle side of the chicken thigh is sautéed, only convex portions on the muscle side come into contact with a heating surface of the cooking vessel.
  • spaces are formed between concave portions on the muscle side and the heating surface. Such spaces decrease an amount of heat transferred from the heating surface of the cooking vessel to the to-be-cooked object, which in turn suppresses a rate of increase in temperature of the center portion (core temperature).
  • state factor 1 corresponds to a factor indicating that the heat transfer speed changes depending on the proportion of the convex portions to the concave portions, that is, the proportion of an actual heating contact area of the to-be-cooked object to a projected area on a heating side of the to-be-cooked object.
  • State factor 2 corresponds to a factor indicating that the rate of increase in the center temperature (core temperature) of the to-be-cooked object is suppressed depending on the thickness of the to-be-cooked object.
  • state factor 2 corresponds to a factor indicating that when a distance (thickness) to the center of the to-be-cooked object increases, a speed of an outflow of water, caused by heating, from the inside of the to-be-cooked object changes.
  • heating causes muscle cells of the to-be-cooked object to contract.
  • the contraction forces internal water bonded to the muscle cells to flow out.
  • the water that has flowed out passes through between muscle fibers constituting the muscle cells and comes out on a surface of the to-be-cooked object. Accordingly, it is considered that a length of a path through which the water comes out, a change in pressure (speed) at which the water flows out due to muscle contraction, and the like influence an outflow rate of water from the to-be-cooked object. This suppresses the rate of increase in center temperature (core temperature) of the to-be-cooked object.
  • state factor 3 corresponds to a factor that relates to a ratio between a muscle portion and portions other than the muscle portion.
  • state factor 3 is a proportion of portions other than a muscle portion, such as a proportion of fat or bone in rib steak.
  • the to-be-cooked object in a case where the to-be-cooked object is a fish fillet, the to-be-cooked object only includes a muscle portion and a skin portion, which eliminates the need for state factor 3.
  • the to-be-cooked object in a case where a whole fish is cooked, the to-be-cooked object includes a bone portion in addition to a muscle portion and a skin portion.
  • state factor 3 indicating a ratio between the muscle portion and the portions other than the muscle portion is necessary.
  • beef rib steak of 300 g contains a muscle portion of 200 g and a remaining portion, which is a bone portion, of 100 g.
  • a weight change due to heating of the muscle portion of 200 g is larger.
  • a rate of weight change decreases compared to the case of the muscle portion of 200 g.
  • state factor 3 is set so that the state of the to-be-cooked object is more accurately checked during heating.
  • the rate of weight change and the rate of increase in the center temperature are checked with samples of the to-be-cooked object having the same weight.
  • each calibration curve is set based on the above-described conditions, with reference to FIG. 4 to FIG. 6C .
  • FIG. 4 is a line chart showing one example of calibration curves at a level (mid: the thickness of the to-be-cooked object is 20 mm) of state factor 2.
  • the calibration curves shown in FIG. 4 are stored in information storage unit 17 of controller 4 as information on two linear correlation lines in the form of primary curves indicating the first stored state weight value, the second stored state weight value at each predetermined time interval, and the stored state core temperature value at each predetermined time interval.
  • FIG. 5A to FIG. 6C show calibration curves at the three levels of state factors 1 to 3 with changes in the first stored state weight value in a case where the to-be-cooked object is beef steak as an example.
  • FIG. 5A to FIG. 5D show cases where the first stored state weight value is set to 100 g, 150 g, 200 g, and 250 g, respectively.
  • FIG. 6A to FIG. 6C show cases where the first stored state weight value is set to 300 g, 350 g, and 400 g, respectively.
  • FIG. 5A to FIG. 6C show cases where a plurality of reference weight values from a low weight value (100 g) to a high weight value (400 g) are set at equal intervals (50 g) as the first stored state weight value. Then, with respect to the reference weight value of the first stored state weight value thus set, information on the second stored state weight value and the stored state core temperature value is collected beforehand and is stored in information storage unit 17 of controller 4.
  • FIG. 5A to FIG. 6C only show calibration curves that can be obtained from the first stored state weight value and the second stored state weight value and do not show a calibration curve of the stored state core temperature value.
  • gradient (M1), gradient (M2), to gradient (M9) shown in the charts indicate calibration curves at the three levels (high, mid, and low) of state factors 1 to 3.
  • the calibration curves at the three levels that result from subdivision of each of state factors 1 to 3 correspond to pieces of information that are different from each other.
  • the use of the calibration curves allows an internal state of the to-be-cooked object to be determined more precisely based on each of the calibration curves.
  • the heating cooker according to the present exemplary embodiment is configured as described above.
  • FIG. 7 is a line chart illustrating a calculation of gradient (A) in the heating cooker.
  • the user places cooking vessel 1 used for cooking with heat at a position corresponding to heater 3 on top plate 2. Then, the user pours, for example, a predetermined amount of oil into cooking vessel 1. Then, preparation of cooking of the to-be-cooked object is completed.
  • the user selects the kind of to-be-cooked object (for example, beef, pork, chicken, Spanish mackerel, salmon, or the like) and the kind of cooking method (for example, frying, deep frying, or the like) from a cooking menu on operation display unit 8. Moreover, the user selects a start of "cooking with finish determination" from a menu on operation display unit 8.
  • controller 4 holds a detection output signal output from weight detector 7 and displays "0 g" on operation display unit 8 with the detection output signal as a reference weight.
  • controller 4 controls heater 3 to start heating cooking vessel 1.
  • controller 4 automatically sets the heating temperature so as to meet a reference temperature condition associated with a combination of the kind of to-be-cooked object and the kind of cooking method thus selected and starts heating.
  • a core temperature value that is prestored in information storage unit 17 and associated with a combination of the kind of to-be-cooked object and the kind of cooking method is set.
  • heating the to-be-cooked object is set to start at, for example, 170°C under the reference temperature condition.
  • a temperature of a bottom surface of cooking vessel 1 is detected as the temperature of cooking vessel 1 by a temperature detector (not illustrated) disposed directly below a position on top plate 2 where cooking vessel 1 is heated. Then, when the temperature of the bottom surface reaches the temperature under the reference temperature condition (170°C in the above description), a sign prompting the user to start putting the to-be-cooked object (beef in the above description) is displayed on operation display unit 8 to inform the user.
  • Controller 4 detects an increase in amplitude of the detection output signal.
  • controller 4 waits a predetermined time for the next detection of the detection output signal until the amplitude of the detection output signal is close to zero.
  • controller 4 converts the detection output signal into the weight of the to-be-cooked object put.
  • controller 4 stores, in information storage unit 17, the weight thus obtained as a first weight value of the to-be-cooked object. For example, in a case where steak meat having a weight of 220 g and a thickness of 23 mm is put, controller 4 stores "about 220 g" as first weight value (A) in information storage unit 17.
  • controller 4 measures the weight of the to-be-cooked object every about one second, for example, after the first weight value is stored and then stores the weight thus measured as a second weight value in information storage unit 17. Then, controller 4 calculates an averaged linear correlation line, shown in FIG. 7 , from the first weight value and the second weight values measured every second for about 30 seconds after the first weight value is stored. Accordingly, gradient (A) of the rate of weight change of the to-be-cooked object per unit time is derived by the calculation.
  • each plotted point shown in FIG. 7 is a second weight value detected every about one second. Furthermore, a primary curve shown in FIG. 7 is a correlation line resulting from averaging the plotted points. Accordingly, a slope of the correlation line obtained by the calculation is derived as "gradient (A)" of the rate of weight change.
  • water molecules are bonded to myofibrillar protein that forms muscle cells of the to-be-cooked object.
  • the myofibrillar protein of the muscle cells coagulates. This causes the myofibrillar protein to contract, which forces water in the muscle cells to flow out.
  • the water that has flowed out drops onto the heating surface of cooking vessel 1 and then evaporates. As a result, the to-be-cooked object decreases in weight.
  • controller 4 selects each of the above-described state factors from information prestored in information storage unit 17 in accordance with gradient (A) derived and the kind of the to-be-cooked object and the kind of cooking method selected at the start.
  • controller 4 selects, from the information stored in information storage unit 17, each of the state factors that has the first stored state weight value closest to the first weight value of the to-be-cooked object that has been put. For example, in a case of the above-described steak meat (220 g), controller 4 selects an information group associated with the first stored state weight value of 200 g from the information stored.
  • controller 4 reads, from information storage unit 17, gradients (M1, M2, M3, to M9) of the rate of weight change associated with the first stored state weight value of 200 g and calculated from the first stored state weight value and the second stored state weight value of each of the state factors.
  • controller 4 performs a comparison operation on gradient (A), illustrated in FIG. 9 , calculated from the weight change of the to-be-cooked object and each of gradients (MX where X ranges from 1 to 9) read from information storage unit 17. At this time, controller 4 performs the comparison operation to obtain gradient (MX) that has a minimal result of (
  • the thick line shown in FIG. 9 indicates a linear correlation line calculated from the weight change of steak meat (220 g) described in the previous example.
  • a thickness of the steak meat (220 g) is 23 mm, which indicates that the correlation line calculated has a gradient similar to gradient (M5) corresponding to the mid level among gradient (M4), gradient (M5), and gradient (M6) that indicate the three levels of state factor 2.
  • controller 4 selects gradient (M5) that corresponds to the mid level of state factor 2.
  • controller 4 controls a heating condition of heater 3 as follows.
  • controller 4 controls heater 3 to increase the heating temperature by 5°C.
  • controller 4 controls heater 3 to decrease the heating temperature by 5°C.
  • drive controller 10 of controller 4 controls driving of inverter 9 such that a high-frequency current to be output to the induction heating coil that constitutes heater 3 gradually increases or decreases.
  • drive controller 10 monitors a voltage, a current, and power applied to inverter 9. Accordingly, drive controller 10 checks if inverter 9 operates within a set range. Then, drive controller 10 drives inverter 9 to achieve a required heating temperature, which heats cooking vessel 1.
  • controller 4 stores again, in information storage unit 17, a weight of the to-be-cooked object, as first weight value (B), measured when the heating condition is changed such that gradient (M5) selected is identical to gradient (A) of the to-be-cooked object.
  • first weight value (B) measured when the heating condition is changed such that gradient (M5) selected is identical to gradient (A) of the to-be-cooked object.
  • the initial first weight value for example, 220 g
  • the first weight value is left in information storage unit 17 as separate first weight value (A).
  • controller 4 detects a weight of the to-be-cooked object every about one second and stores the weight as a second weight value in the same manner as illustrated in FIG. 7 . Then, controller 4 calculates an averaged linear correlation line shown in FIG. 10 from first weight value (B) and each of the second weight values stored every second for about ten seconds after first weight value (B) is stored in the same manner as the above-described calculation of gradient (A). Accordingly, gradient (B) of the rate of weight change per unit time is derived by the calculation.
  • controller 4 performs a comparison operation on gradient (B) derived and gradient (MX) of the state factor selected before the heating condition is changed in accordance with the following (Inequality 1).
  • FIG. 10 also shows gradient (M5) selected in the above-described example before the heating condition is changed.
  • controller 4 controls heater 3 again to adjust the heating temperature of cooking vessel 1. Then, a correlation line is calculated again, and a gradient of the rate of weight change per unit time is newly derived by the calculation.
  • controller 4 performs a comparison operation on a gradient that has been newly calculated, in accordance with (Inequality 1).
  • controller 4 repeatedly controls heater 3 for heating and performs the above-described operation. Accordingly, once the difference from gradient (MX) is within the range of the predetermined set value, a difference between the second weight value and the second stored state weight value remains within a substantially constant range. At this time, as illustrated in FIG. 11 , an estimation can be made that the stored state core temperature value that correlates with the second stored state weight value relative to the second weight value is substantially identical to the core temperature value of the to-be-cooked object.
  • controller 4 determines that the finish state of the to-be-cooked object that has been heated is an optimum state.
  • controller 4 stops heating cooking vessel 1 by heater 3. At the same time, controller 4 informs the user, via operation display unit 8, that cooking has been completed.
  • controller 4 can control heater 3 under a suitable heating condition in accordance with an internal heat transfer state in the state of the to-be-cooked object. That is, from the weight change of the to-be-cooked object, the finish state of the core temperature can be accurately determined.
  • first weight value (A) detected at the start of the heating process is displayed on operation display unit 8
  • the present invention is not limited to the configuration.
  • a proportion of the second weight value to first weight value (A) may be displayed on operation display unit 8.
  • a relative weight value after a to-be-cooked object is cooked may be described in, for example, a recipe book as a reference value. Accordingly, the above-described proportion is displayed on operation display unit 8, which allows the user to visually recognize a change of a state of the to-be-cooked object.
  • a configuration may be employed in which when a gradient of the rate of weight change of the to-be-cooked object is substantially identical to gradient (MX) of the rate of weight change of the state factor of the to-be-cooked object selected, a stored state core temperature value that correlates with the second stored state weight value relative to the second weight value is obtained, and a core temperature value estimated may be displayed on operation display unit 8. Accordingly, the user can more visually recognize the finish state of the to-be-cooked object. Thus, when the finish state of the core temperature value is changed to a finish state according to a user's preference, the change can be made with a rough indication. As a result, usability of the heating cooker and convenience to use the heating cooker are enhanced.
  • a configuration may be employed in which representations of "rare”, “medium”, “well-done”, and the like that each correspond to the core temperature value are displayed on operation display unit 8, and the user selects one of the representations.
  • Such a configuration allows the user to intuitively select a desired finish state.
  • a configuration may be employed in which the user can change the setting of the stored state core temperature value to a desired core temperature value previously set. Accordingly, the user can be automatically informed of a desired finish state from the next time. As a result, usability of the heating cooker is further enhanced.
  • information on calibration curves (the first stored state weight value, the second stored state weight value, and the stored state core temperature value) of an optimum heating change for each of the state factors rather than reference heating temperature conditions is stored associated with each of the state factors. Accordingly, after the state factor is selected as a state of the to-be-cooked object, a change to a calibration curve of the optimum heating change for the state factor can be made. Accordingly, heating control of the to-be-cooked object can be performed so as to meet the calibration curve. As a result, regardless of the state of the to-be-cooked object, a determination of the finish state can be made stably under an optimum heating condition.
  • state factor 3 corresponds to a ratio between protein and water that form the muscle portion in the to-be-cooked object and portions other than the protein and the water, but the present invention is not limited to the example.
  • state factor 3 corresponds to a ratio between protein and water that form the muscle portion in the to-be-cooked object and portions other than the protein and the water
  • the present invention is not limited to the example.
  • meat with bone each country has unique gastronomy; thus, a large variety of meat with bone exists. Therefore, “meat with bone” is added as the kind of the to-be-cooked object, and, with “meat with bone” and “meat without bone” distinguished from each other, state factor 3 may be set. Accordingly, even in a case of "meat with bone", cooking with heat can be made with the core temperature more accurately estimated.
  • heater 3 that is an induction heating coil inductively heats cooking vessel 1
  • the present invention is not limited to the configuration.
  • an electric heater may be used for heating.
  • direct combustion of gas may be used for heating. This configuration enhances flexibility.
  • the heating cooker according to the present exemplary embodiment has a configuration that is substantially identical to the configuration of the heating cooker according to the first exemplary embodiment, but has a method for calculating the core temperature value of the to-be-cooked object that is different from the corresponding method according to the first exemplary embodiment.
  • Other configurations and methods are the same; thus, a description will be given of different portions.
  • Information storage unit 17 of the heating cooker according to the present exemplary embodiment stores state factor 1, state factor 2, and state factor 3 (described below) that are associated with the kind of the to-be-cooked object and are set.
  • State factor 1 corresponds to a factor that relates to a proportion of an actual heating contact area of the to-be-cooked object to a projected area on a heating side of the to-be-cooked object.
  • State factor 2 corresponds to a factor that relates to a thickness of the to-be-cooked object.
  • State factor 3 corresponds to a factor that relates to a ratio between protein and water that form muscle structure of the to-be-cooked object and portions other than the protein and the water.
  • information storage unit 17 stores information containing the first stored state weight value, the second stored state weight value, and the stored state core temperature value at each of three levels of, for example, high, mid, and low that are defined for each of state factors 1, 2, 3.
  • the first stored state weight values for state factors 1, 2, 3 are set to the same reference weight value in accordance with the kind of the to-be-cooked object.
  • the reference weight value is set to 200 g as illustrated in FIG. 12 . Then, information on calibration curves obtained from the first stored state weight value and the second stored state weight value at each of the levels for state factors 1, 2, 3 relative to the reference weight value is stored in information storage unit 17.
  • FIG. 12 only shows calibration curves that can be obtained from the first stored state weight value and the second stored state weight value and does not show a calibration curve of the stored state core temperature value.
  • the heating cooker according to the present exemplary embodiment is configured as described above.
  • FIG. 13 is a line chart illustrating a comparison between information on gradients (MX) stored in information storage unit 17 and gradient (A) calculated from a detected weight in the heating cooker.
  • the user selects, at the start of cooking, the kind of to-be-cooked object and the kind of cooking method from a cooking menu on operation display unit 8.
  • controller 4 holds, as a reference weight, a weight detected by weight detectors 7 with no to-be-cooked object placed and displays "0 g" on operation display unit 8.
  • controller 4 controls heater 3 to start heating cooking vessel 1, and continues to heat cooking vessel 1 so as to reach, for example, a temperature under a reference temperature condition.
  • controller 4 measures the first weight value and the second weight value of the to-be-cooked object and stores the first weight value and the second weight value in information storage unit 17.
  • controller 4 calculates gradient (A) of the rate of weight change per unit time from a linear correlation line averaged based on each of the measured values.
  • controller 4 reads, from information storage unit 17, gradient (A) obtained by the calculation, and gradients (M1, M2, M3, to M9) of the rate of weight change associated with a combination of the kind of to-be-cooked object and the kind of cooking method selected at the start and calculated from the first stored state weight value and the second stored state weight value of each of the state factors prestored in information storage unit 17.
  • controller 4 performs a comparison operation (
  • the thick line shown in FIG. 13 indicates a correlation line resulting from averaging values corresponding to detected weight changes of the to-be-cooked object (steak meat: 300 g) due to heating. Then, FIG. 13 illustrates that gradient (M5) corresponding to the mid level of state factor 2 is selected, a difference of gradient (M5) with respect to gradient (A) derived by the calculation being smallest.
  • controller 4 controls a heating condition of heater 3.
  • controller 4 stores again, in information storage unit 17, a weight measured when the heating condition is changed as first weight value (B). Note that the first weight value stored at the start of heating is used for calculation (described below); thus, the first weight value is left in controller 4 as separate first weight value (A).
  • controller 4 detects a weight of the to-be-cooked object every about one second and stores the weight as a second weight value in the same manner as illustrated in FIG. 7 according to the first exemplary embodiment. Then, controller 4 calculates an averaged linear correlation line, shown in FIG. 14 , from the first weight value (B) and the second weight values stored every second for about ten seconds after the first weight value (b) is stored. Accordingly, gradient (B) of the rate of weight change per unit time is derived from the correlation line by the calculation.
  • controller 4 performs a comparison operation on gradient (B) derived and gradient (MX: in this case, M5) of the state factor selected before the heating condition is changed in accordance with (Inequality 1) of the first exemplary embodiment. Note that FIG. 14 also shows gradient (M5) selected before the heating condition is changed.
  • controller 4 controls the heating temperature again to adjust the temperature of cooking vessel 1.
  • controller 4 calculates another gradient and performs a comparison operation on the gradient thus calculated, in accordance with (Inequality 1).
  • controller 4 repeatedly controls heater 3 for heating and performs the above-described operation.
  • a difference between the second weight value and the second stored state weight value remains in a relative relationship with a constant proportion.
  • a water evaporation rate is the same between the weight change of the to-be-cooked object and the calibration curve of the state factor selected, which makes it possible to estimate that the core temperature value is also substantially the same.
  • controller 4 calculates, with (Equation 2) shown below, the second stored state weight value that has a water evaporation rate identical to the water evaporation rate of the second weight value from a correlation line of rates of weight change calculated from the first stored state weight value and the second stored state weight value.
  • controller 4 estimates the current core temperature value of the to-be-cooked object from the stored state core temperature value corresponding to second stored state weight value (B) that is approximate to the second weight value.
  • second stored state weight value B first stored state weight value / first weight value A ⁇ second weight value
  • controller 4 repeatedly performs a comparison operation for estimating the above-described core temperature value until a predetermined core temperature value is reached.
  • controller 4 determines that the finish state of the to-be-cooked object that has been heated is an optimum state.
  • controller 4 stops heating cooking vessel 1 by heater 3. At the same time, controller 4 informs the user, via the operation display unit, that cooking has been completed.
  • an amount of information to be checked beforehand can be reduced, which eliminates the need to store a large amount of information.
  • information storage unit 17 may have a smaller memory capacity.
  • the heating cooker according to the present invention includes a heater that heats a to-be-cooked object, a weight detector that measures a weight of the to-be-cooked object, a selection part that selects a kind of the to-be-cooked object to be heated, an information storage unit that stores information associated with the kind of the to-be-cooked object selected by the selection part, and a controller that controls the heater based on a result of the measurement of the weight detector and the kind of the to-be-cooked object selected by the selection part.
  • the controller compares a first weight value of the to-be-cooked object, a second weight value of the to-be-cooked object, and the information to estimate a state of the to-be-cooked object that currently heated and perform heating control.
  • the first weight value is measured by the weight detector
  • the second weight value is measured by the weight detector during heating by the heater after the measurement of the first weight value
  • the information is associated with the kind of the to-be-cooked object selected by the selection part and stored in the information storage unit.
  • heating the to-be-cooked object is controlled under a heating condition in accordance with an internal heat transfer state in the state of the to-be-cooked object. Accordingly, from the weight change of the to-be-cooked object, the controller can accurately estimate the core temperature and determine the finish state of the to-be-cooked object. As a result, the to-be-cooked object can be finished to an optimum state.
  • the first weight value of the to-be-cooked object corresponds to a value resulting from measurement of the to-be-cooked object made by the weight detector at at least one of timing when heating the to-be-cooked object is started, timing when a first predetermined time elapses after the start of heating of the to-be-cooked object, and timing when a temperature of the to-be-cooked object reaches a first predetermined temperature after the start of heating of the to-be-cooked object.
  • the second weight value of the to-be-cooked object may correspond to a value resulting from measurement of the to-be-cooked object made by the weight detector at at least one of timing when a second predetermined time elapses after the measurement of the first weight value and timing when the temperature of the to-be-cooked object reaches a second predetermined temperature after the start of heating of the to-be-cooked object, the second predetermined temperature being different from the first predetermined temperature.
  • the heating time and the weight change due to heating can be more accurately checked.
  • the information on the to-be-cooked object stored in the information storage unit and the weight change due to heating can be more accurately compared.
  • the state of the to-be-cooked object may correspond to at least one of a proportion of an actual heating contact area of the to-be-cooked object to a projected area on a heating side of the to-be-cooked object, a thickness of the to-be-cooked object, and a ratio between protein and water that form muscle in the to-be-cooked object and portions other than the protein and the water.
  • the information stored in the information storage unit may include a first stored weight value of the to-be-cooked object, a second stored weight value at a time when heating has been performed for a predetermined time, and a stored core temperature value of the to-be-cooked object estimated from the first stored weight value and the second stored weight value that are associated with the kind of the to-be-cooked object.
  • the state of the core temperature of the to-be-cooked object can be estimated.
  • the information stored in the information storage unit may include a first stored state weight value of the to-be-cooked object, a second stored state weight value at a time when heating has been performed for a predetermined time, a rate of weight change calculated from the first stored state weight value and the second stored state weight value, and a stored state core temperature value of the to-be-cooked object estimated from the first stored state weight value and the second stored state weight value that are associated with the state of the to-be-cooked object.
  • the amount of the weight change of the to-be-cooked object relative to the heating time can be compared with the state of the to-be-cooked object.
  • a change of the heating condition suitable for the state of the to-be-cooked object and the state of the core temperature of the to-be-cooked object can be more accurately estimated.
  • the controller may control the heater to achieve the rate of weight change stored in the information storage unit in accordance with the state estimated of the to-be-cooked object that currently heated.
  • finish state of the to-be-cooked object and the state of the core temperature of the to-be-cooked object can be more accurately estimated.
  • the controller may control the heater to achieve the rate of weight change stored in the information storage unit in accordance with the state estimated of the to-be-cooked object that currently heated.
  • the controller may perform, when the second weight value proportional to the second stored state weight value corresponding to the stored state core temperature value predetermined is reached, at least one of stopping the heater and announcing the stored state core temperature value predetermined.
  • the heating cooker according to the present invention further includes an operation display unit.
  • the controller may control the heater to achieve the rate of weight change stored in the information storage unit in accordance with the state estimated of the to-be-cooked object that currently heated, and displays, on the operation display unit, at least one of the second weight value, and a stored state core temperature value of the to-be-cooked object estimated from a proportion of the second weight value to the first weight value measured before and after the start of heating or the second stored state weight value.
  • the user can visually recognize state change of the to-be-cooked object.
  • every change of the to-be-cooked object can be checked.
  • the user can cook the to-be-cooked object with a sense of security.
  • the controller may control the heater to achieve the rate of weight change stored in the information storage unit in accordance with the state estimated of the to-be-cooked object that currently heated, and allow, when the second stored state weight value corresponding to the stored state core temperature value predetermined is reached, the stored state core temperature value predetermined to be changed.
  • the heating cooker according to the present invention is capable of accurately estimating a core temperature of a to-be-cooked object from a weight change, caused by heating, of the to-be-cooked object to finish the to-be-cooked object to an optimum state. Accordingly, the heating cooker can be used in various applications requiring cooking with heat that achieves an appropriate finish state.

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  • Engineering & Computer Science (AREA)
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  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
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EP17743992.4A 2016-01-29 2017-01-16 Heizungsherd Withdrawn EP3410015A4 (de)

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CN109798553B (zh) * 2018-12-30 2021-02-02 佛山市顺德区美的洗涤电器制造有限公司 一种灶具及其防干烧控制方法、装置、设备和存储介质
JP7212572B2 (ja) * 2019-04-03 2023-01-25 東京瓦斯株式会社 調理管理の方法、システム、プログラム、および機器
JP2020183839A (ja) * 2019-05-09 2020-11-12 東京瓦斯株式会社 調理管理の方法、システム、プログラム、および機器
JP2020186862A (ja) * 2019-05-15 2020-11-19 東京瓦斯株式会社 調理管理の方法、システム、プログラム、および機器
WO2021091269A1 (ko) * 2019-11-05 2021-05-14 삼성전자주식회사 유도 가열 장치
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KR102327654B1 (ko) * 2020-07-10 2021-11-17 박태순 요리 자동조리장치 및 그 조리방법
JP6829788B1 (ja) * 2020-07-28 2021-02-10 東京瓦斯株式会社 調理評価の方法、システム、プログラム、記録媒体、および調理機器
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JP6484815B2 (ja) 2019-03-20
CN108496042A (zh) 2018-09-04

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