JP2001074250A - Heating cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To perform control in accordance with the presence or absence of water in a chamber and to prevent the occurrence of firing, extreme burning, and superheating of a food to be cooked. SOLUTION: This cooking apparatus detects running out of water in a container in a cooking apparatus chamber by a heating means 13 to heat a food to be cooked contained in a cooking apparatus chamber, a temperature detecting means 11 to detect temperature in the cooking apparatus chamber and presence/ absence of water in a container in the cooking apparatus chamber, and a temperature detecting means 11. This constitution suppresses an output thereafter generated by the heating means 13.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device.

[0002]

2. Description of the Related Art Conventionally, when heating meat or fish with a roaster or the like in a heating cooker of this type, for foods containing a large amount of fat, water is poured into a saucer or the like in order to prevent the cooked food from burning. In many cases, the temperature inside the refrigerator was not excessively increased.

[0003]

However, in the above-described conventional configuration, when heating is continued more than necessary or when the amount of water in the saucer is small, the water evaporates, and the temperature in the refrigerator becomes too high. There was a possibility that the food was too scorched inside. In addition, there were cases in which care was inadvertently carried out while cooking and the user forgot to add water.

[0004] In addition, when steam cooking is performed, if the water in the saucer runs out during the cooking and the cooking is continued as it is, the cooked food may be overheated or dried.

An object of the present invention is to solve such a problem of the conventional heating cooker by performing control according to the presence or absence of water in a refrigerator to prevent over-burning, overheating and the like. And

[0006]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides a heating means for heating food stored in a cooking cabinet, and a temperature detecting means for detecting a temperature in the cooking cabinet. And a container for storing water in the cooking cabinet, and a heating cooker configured to detect the absence of water in the cooking cabinet by the temperature detecting means, and control according to the presence or absence of water in the cabinet. In order to prevent over-burning, overheating, and the like.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is a heating means for heating the food stored in a cooking cabinet, a temperature detecting means for detecting a temperature in the cooking cabinet, and a cooking cabinet. A container for storing water therein, by detecting that the water in the container has run out by the temperature detecting means, and by stopping or reducing the heating output, by using a heating cooker capable of reducing the heating output, This automatically prevents the food from being overheated or scorched.

[0008] The invention according to claim 2 is a heating means for heating the food stored in the cooking utensil, a temperature detecting means for detecting the temperature in the cooking utensil, and water in the cooking utensil. By using a heating cooker provided with a container to be contained and a means for detecting that water in the internal container has run out by the temperature detecting means and informing the user, the user can be alerted. .

According to a third aspect of the present invention, cooking is terminated when a predetermined time elapses after the temperature detection means detects that water in the container has run out and stops or reduces the heating output. By using a heating cooker that performs cooking, cooking can be advanced while automatically preventing overheating or overburning of the food.

According to a fourth aspect of the present invention, the temperature detecting means detects that water in the container has run out, and if the remaining cooking time at that time is within a certain time, the heating output is stopped or The cooking is continued by lowering the temperature, and if it is longer than a certain time, the heating cooker is designed to notify that water has run out, thereby reducing the work of the user and automatically heating the food. This is to prevent over-burning or over-burning.

According to a fifth aspect of the present invention, a heating cooker in which a heating pattern can be adjusted so as to maintain the inside of the refrigerator at a constant temperature is prevented, so that overheating, drying and emptying of the food can be prevented and the food can be deliciously finished. It is like that.

[0012] According to a sixth aspect of the present invention, there is provided an internal cooking device, wherein a container for storing water is provided below the food in the cooking appliance cabinet, and the temperature detecting means is different from the temperature detecting means for detecting the temperature in the cooking appliance cabinet. By using a heating cooker provided below the food for temperature detection means for detecting the presence or absence of water, the presence or absence of water can be detected even at the beginning of heating, and the food can be automatically overheated or burnt. To prevent overshooting, etc.

[0013]

(Embodiment 1) An embodiment of a heating cooker according to the present invention will be described below. FIG. 1 is a block diagram showing the electrical connection of this embodiment. FIG. 2 shows an overall configuration diagram of the cooking device of the present embodiment, and FIG. 3 shows a cross-sectional configuration diagram of the cooking device of the present embodiment.

As is apparent from FIGS. 2 and 3, the main body 1 of the cooking device has a supporting leg 2 at a lower portion. Reference numeral 3 denotes an inner housing having an open front surface, in which an upper heating element 4 and a lower heating element 5 are mounted. Examples of the type of the heating element as the heating means include a sheath heater, a Milacron heater, and a halogen heater.

Reference numeral 6 denotes a concave receiving tray disposed below the lower heating element 5, which is attached to and detached from the inner housing 1 in conjunction with opening and closing of a door 7 covering an opening of the inner housing 1. Reference numeral 8 denotes a cooking table which is set on the tray 6 and has a surface on which the food 9 is placed above the lower heating element 5, and is attached to and detached from the inner housing together with the tray 6.

An operation unit 10 is provided on the front side of the main body 1 and is a switch for selecting a cooking method and a food.

Reference numeral 11 denotes a temperature sensor which is an internal temperature detecting means provided in the internal chamber. The internal temperature detecting means detects the internal temperature, and when the internal temperature reaches a predetermined temperature, the above-mentioned upper heat is generated. The energization of the body and the lower heating element is controlled by the control means 12. That is, the control unit 12 controls the heating unit 1
3 is controlled by a built-in control program, and a microcomputer (hereinafter, referred to as a microcomputer) is used in this embodiment. The temperature detected by the temperature detecting means 11 is transmitted to the control means 12.

Reference numeral 14 denotes a heating output pattern determining means for receiving information from the selecting means 15 of the microcomputer and transmitting to the control means 12 a designation corresponding to a cooking method and a type of food. Reference numeral 16 denotes a heating output pattern storage device that stores a heating output pattern corresponding to a cooking method and a type of food, which is a function of the microcomputer.
Reference numeral 17 denotes a time accumulating means which is a timer function of the microcomputer. Numeral 18 denotes an arithmetic means which is an arithmetic function of the microcomputer, which calculates a temperature gradient from the temperature detected by the temperature detecting means 11 and the time measurement information of the time integrating means 17, and calculates the heating output of the heating means 13 and the time integration. The integrated power is calculated from the timing information of the means 17.

Reference numeral 19 denotes a notifying means for notifying that the tray has run out of water.

The operation of this embodiment will be described below.
FIG. 4 and FIG. 5 are graphs in a case where chicken, which is a high-fat food, is cooked in a state where water is put in the saucer 6 of the cooking device of the present embodiment. FIG. 4 shows a case where the water in the saucer is present until the end of cooking, and heating is performed with a constant heating output from the start T0 of cooking to the end T1 of cooking.

FIG. 5 shows a case where the water in the saucer has run out during cooking.

Until T2, the temperature rise curve is gentle due to the presence of water in the tray, but after T2, the temperature rise is large due to the lack of water in the tray.

In this case, if the heating is continued at the same heating output even after the water has run out, the temperature inside the cooking cabinet becomes too high, and the oil in the cooked product may be ignited or scorched too much. After detecting that the temperature has disappeared, the heating output is reduced so that the temperature in the refrigerator is not excessively increased.

[0024] The detection that the water in the tray has run out is determined by calculating the temperature gradient based on the time counted by the time integrating means and the temperature information obtained by the temperature sensor arranged in the main body after the start of heating. Performed when the temperature gradient increases.

That is, the temperature rise width θ2 detected by the temperature detecting means from T2 to T3 is equal to T1 to T2
If the temperature rise width θ1 is larger than a certain percentage, it is detected that the water in the tray has run out.

FIG. 6 shows a case in which water in the saucer is lost during cooking, as in FIG.

In this example, according to the cooking method or the type of the food selected by the selection means 15, the sensor temperature rise gradient θ3 is determined during the heating and cooking, and the heating load time is determined by determining the load of the heated object. T4 has been determined.

Before reaching the heating cooking time T4, it is detected at T3 that the tray has run out of water, and the heating output is stopped. In this example, after detecting that the water in the saucer has run out at T3, the heating output is stopped to end the cooking, but after the notification, the cooked food is not over-burned or ignited as shown in FIG. It is also possible to reduce the heating output to a certain extent and continue cooking.

Further, it is also possible to detect that the water in the saucer has run out at T3, to continue cooking using the residual heat even after the heating output is stopped, and to end the cooking when a predetermined time has elapsed. .

If the remaining cooking time T4-T3 within a certain period of time when it is detected at T3 that the saucer has run out of water, the cooking is continued by using the residual heat even after the heating output is stopped, and a certain period of time. If it is longer than the time, it is possible to notify that the water has run out after the heating output is stopped. In this way, the user is encouraged to add water only when it is deemed impossible to complete the cooking, and when it is deemed that the cooking can be completed, the remaining heat is used so that the inside temperature does not rise excessively. Cooking can be terminated. In this example, the cooking is progressed using the residual heat after the heating output is stopped. However, it is also possible to reduce the heating output to such an extent that the food does not burn too much or ignite.

Embodiment 2 FIG. 7 is a graph showing an example of cooking in which it is necessary to keep the inside of the refrigerator at a constant temperature, in which tea bowl steaming is performed.

In the case of chawanmushi, the temperature of the egg solution is 85 ° C.
If the temperature exceeds 90 ° C, the inside temperature becomes 90 ° C because the hardness increases and the smooth texture is lost due to separation of the egg and broth.
Good results cannot be obtained unless the heating output is controlled so as to keep the temperature around ℃.

From the start of cooking T0 to T2, there is water in the tray, and after T2, there is no water in the tray. T
At 3, the running out of water in the receiving tray is detected, a buzzer is sounded, and the heating output is stopped. This prevents the temperature of the food from becoming too high after the tray has run out of water.

The fact that the water in the tray has run out is detected by calculating the power consumption within a certain period of time from the time counted by the time integrating means after the start of heating and the integrated power counted by the calculating means. Performed when the power is reduced to some extent.

That is, when the power consumption counted by the calculating means from T2 to T3 is larger than a certain percentage of the power consumption from T1 to T2, which is immediately before T3, it is detected that the water in the tray has run out. .

Further, as shown in FIG. 8, it is possible to detect that the water in the tray has run out by the temperature rise gradient of the temperature detecting means when the heating output is performed. That is,
If the temperature rise width θ2 detected by the temperature detecting means from T3 ′ to T4 ′ is larger than a certain percentage of the previous temperature rise width θ1 from T1 ′ to T2 ′, it is detected that the tray has run out of water. Can also be performed.

Further, when the water is detected by any one of the two types of detection methods, or when the water is detected by a plurality of detection methods, it can be considered that the water in the tray has run out.

In cooking in which the inside of the refrigerator is kept at a constant temperature, heating is continued even after the water has run out, so that the temperature of the cooked product becomes too high or the cooked food is dried. In particular, in steam cooking using eggs, it is important to control the temperature of the cooked food.If the temperature of the cooked food is too high, such as chawanmushi or pudding, it becomes hard or dries and the taste and appearance deteriorate. I do. However, by detecting that the water in the saucer has run out in this way, it is possible to prevent overheating and obtain a good image quality.

(Embodiment 3) In addition to the structure of Embodiment 1, a temperature detecting means 19 is provided between the lower heating element 5 and the tray 6 in FIG. 2, and the presence or absence of water in the tray is determined by the temperature detecting means. Is what you do.

FIG. 9 is a temperature graph in the present embodiment when there is water in the tray (b) and when there is no water (a).
In (b), the temperature rise gradient of the temperature sensor is gentle even if heating is started due to the presence of water in the tray, but in (a), the temperature of the sensor rapidly rises because there is no water in the tray. Looking at the temperature rise from T0 to T1, if the temperature rise is larger than a certain temperature range,
Judge that there is no water in the saucer and reduce the heating output thereafter.

In the first embodiment, since the temperature detecting means is located above the food, the load of the food greatly affects the temperature rise of the temperature detecting means at the beginning of heating. The temperature rise is slower, and the smaller the temperature, the faster the temperature rise. From this, the magnitude of the load on the cooking product, in addition to the presence or absence of water in the saucer, is greatly related to the gradient of the rise of the temperature detecting means in the initial stage of heating.

In this embodiment, a temperature detecting means is provided near the tray below the lower heating element 5 so that the temperature near the tray can be detected, regardless of the load of the food. In addition, the presence or absence of water in the saucer can be detected from the beginning of cooking, and a control method corresponding thereto can be performed.

The specific numerical values in the embodiments of the present invention are merely examples, and the present invention is not limited to these numerical values, and can be changed as needed.

[0044]

As described above, the cooking device according to the present invention has the following effects. (1) By detecting the presence / absence of water in the container and notifying or controlling the heating pattern, it is possible to prevent ignition, overheating and over-burning when cooking a food with a high fat content. (2) It is detected that the water in the container has run out, and if the remaining cooking time at that time is within a certain time, cooking is continued by changing the heating pattern. By notifying that water has run out, the user is prompted to add water only when cooking cannot be continued, thereby reducing the user's work. (3) In cooking in which the inside of the refrigerator is kept at a constant temperature, such as steam cooking, too much heating and emptying can be prevented.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a configuration of a heating cooker according to an embodiment of the present invention.

FIG. 2 is a sectional view showing the cooking device;

FIG. 3 is a partially cutaway cross-sectional view showing the configuration.

FIG. 4 is a characteristic diagram showing a heating pattern when water in a saucer does not run out during chicken cooking in the first embodiment.

FIG. 5 is a characteristic diagram showing a heating pattern when the water in the saucer runs out during chicken cooking.

FIG. 6 is a characteristic diagram showing a heating pattern when a notification is made when the saucer runs out of water during chicken cooking.

FIG. 7 is a characteristic diagram showing a heating pattern in the case of cooking teacup steamed in the second embodiment.

FIG. 8 is a characteristic diagram showing a change in a temperature sensor in a refrigerator when cooking bowl custard;

FIG. 9 is a characteristic diagram showing a heating pattern when chicken is cooked in the third embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 6 Receiving tray 4 Upper heating element 5 Lower heating element 11, 20 Temperature detecting means 12 Control means 13 Heating means

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Shuji Sato 1006 Kazuma Kadoma, Kadoma-shi, Osaka Matsushita Electric Industrial Co., Ltd. F-term (reference) 3L087 AA01 BB05 BB20 BC01 CB02 CC01 DA03 4B040 AA03 AA08 AB02 AC02 CA05 CA17 LA02 LA11 LA17 NA02

Claims (6)

[Claims] 1. Heating means for heating a food stored in a cooking cabinet, temperature detecting means for detecting a temperature in the cooking cabinet, and a container for storing water in the cooking cabinet. A heating cooker configured to stop or reduce the heating output by the heating means when the temperature detection means detects that the water in the container has run out. 2. The cooking device according to claim 1, further comprising means for notifying, when the temperature detecting means detects that the water in the internal container has run out, to that effect. 3. The cooking is terminated when a predetermined time elapses after the heating output is stopped or reduced when the temperature detecting means detects that the water in the container has run out. Heating cooker. 4. When the temperature detecting means detects that the water in the container has run out, if the remaining cooking time at that time is within a certain period of time, the heating output is reduced or stopped and cooking is performed. The cooking device according to claim 1, wherein the cooking device continues to notify that water has run out for a predetermined time or more. 5. The apparatus according to claim 1, wherein the inside of the refrigerator can be maintained at a constant temperature by the temperature detecting means.
Heating cooker according to item. 6. A container for storing water in a cooking cabinet, which is provided below the food, and which is different from temperature detecting means for detecting the temperature in the cooking cabinet near the container. A temperature detecting means for detecting the presence or absence of water is provided.
The cooking device according to any one of claims 1 to 5.