JP2005090775A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of properly heating a cooked object by reducing the unevenness in heating while sufficiently exercising the performance of an appliance. <P>SOLUTION: This heating cooker 20 comprises a heating chamber 1, a heating means 3, an infrared ray detecting means 6, a storing part 12d, an operation key 10 and a control means 12f to achieve purposes of this invention. The control means 12f changes the heating output of the heating means 3 in a case when a result of the detection by the infrared ray detecting means 6 becomes more than a predetermined threshold value, and the threshold value is determined on the basis of one or both of the amount of infrared ray of the cooked object 2 at an initial period of the start of cooking, detected by the infrared ray detecting means 6 and a target temperature for heating the cooked object 2. In a case when the heating output of the heating means 3 is changed during the execution of a cooking course, a heating time is corrected on the basis of the heating outputs before and after the change of the heating output. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an improvement in heating control of a heating cooker, particularly a heating cooker.

  As a conventional cooking device, the amount of change per predetermined time is calculated by the infrared detecting means, and when the amount of change is the largest at the time of detection, the finish time of the cooked food is predicted based on the largest amount of change. There was a technique for setting the heating time. (For example, refer to Patent Document 1) According to this technique, even when cooking progresses, steam generated from the food in the heating chamber fills up and the detection accuracy of the infrared detection means deteriorates. Since the finishing time is predicted from the amount, the cooked food can be heated well.

JP 2002-156120 A

  However, with the recent conversion of the magnetron drive power supply to an inverter, the magnetron output has been increased and the cooking time has been shortened. Heating unevenness occurs at a site that is not easily subjected to waves, and this temperature difference tends to increase. For this reason, if heating control is performed with the magnetron output during cooking constant, heating unevenness will increase. Therefore, it is conceivable that the output of the magnetron is intentionally reduced and cooking is performed at a low output. However, this does not fully exhibit the performance of the device, and the cooking time becomes long.

  In addition, in order to reduce unevenness of heating without prolonging the cooking time, there is a method to reduce the magnetron output during the cooking process by cooking without reducing the magnetron output at the beginning of cooking, but reducing the magnetron output. As a result, the amount of radio wave absorption of the cooked food decreases and the temperature rise slows, so the cooking time ends without being cooked sufficiently by predictive control, despite the change in the temperature change of the cooked food. There was a problem that the heating was insufficient.

  This invention is made in view of the said subject, and it aims at providing the heating cooker which can perform the favorable heating which reduced the heating nonuniformity etc. of a cooking item, fully exhibiting the performance of an apparatus. .

  In order to achieve the above object, a heating cooker according to the present invention includes a heating chamber for storing a cooked food, a heating means for heating the cooked food, and an infrared detecting means for detecting the amount of infrared rays from the cooked food. A storage unit for storing a cooking course of the cooked food, an operation key for selecting a cooking course stored in the storage unit, and operating the heating means based on the selected cooking course, Control means for changing the heating output of the heating means during execution of the course, and the control means outputs the heating output of the heating means when the detection result of the infrared detection means exceeds a predetermined threshold value. And the threshold value is determined according to one or both of the infrared amount of the cooked food at the beginning of cooking detected by the infrared detecting means and the target temperature at which the cooked food is heated. And wherein the door.

  The cooking device according to the present invention includes a heating chamber for storing a cooked food, a heating means for heating the cooked food, an infrared detecting means for detecting the amount of infrared rays from the cooked food, and cooking of the cooked food. A storage unit for storing a course; an operation key for selecting a cooking course stored in the storage unit; and operating the heating unit based on the selected cooking course, and executing the cooking course Control means for changing the heating output of the heating means, and the control means calculates a change amount per predetermined time from a detection result detected by the infrared detection means during execution of the cooking course, When the amount of change is the largest at the time of detection, executing the step of updating the amount of change as a reference value, correcting the heating time based on the updated reference value, and When the heating output of the means is changed during execution of the cooking course, the value obtained by integrating the reference value used for setting the constant and the heating time determined according to the heating output before and after the heating output change is It is updated as a reference value, and the heating time is corrected in accordance with the updated reference value.

  A heating cooker according to the present invention comprises a heating chamber for storing a cooked food, a heating means for heating the cooked food, an infrared detecting means for detecting the amount of infrared rays from the cooked food, and a cooking course for the cooked food. A storage unit for storing, an operation key for selecting a cooking course stored in the storage unit, the heating unit is operated based on the selected cooking course, and the heating unit is executed during the execution of the cooking course Control means for changing the heating output of the heating means, and the control means changes the heating output of the heating means when the detection result of the infrared detection means is equal to or higher than a predetermined threshold value, and sets the threshold value to the infrared ray. Since it is determined in accordance with either or both of the infrared amount of the cooked food detected at the initial stage of cooking detected by the detecting means and the target temperature at which the cooked food is heated, the performance of the apparatus is sufficiently exhibited. Good heating of the food is made possible while.

  The cooking device according to the present invention includes a heating chamber for storing a cooked food, a heating means for heating the cooked food, an infrared detecting means for detecting the amount of infrared rays from the cooked food, and cooking of the cooked food. A storage unit for storing a course; an operation key for selecting a cooking course stored in the storage unit; and operating the heating unit based on the selected cooking course, and executing the cooking course Control means for changing the heating output of the heating means, and the control means calculates a change amount per predetermined time from a detection result detected by the infrared detection means during execution of the cooking course, When the amount of change is the largest at the time of detection, executing the step of updating the amount of change as a reference value, correcting the heating time based on the updated reference value, and When the heating output of the means is changed during execution of the cooking course, the value obtained by integrating the reference value used for setting the constant and the heating time determined according to the heating output before and after the heating output change is Since it updates as a reference value and correct | amends a heating time according to the said updated reference value, favorable heating of a foodstuff is attained, fully exhibiting the performance of an apparatus.

Hereinafter, the present invention will be described in detail using an embodiment of a heating cooker according to the present invention.
Embodiment 1 FIG.
FIG. 1 is a block diagram of a cooking device according to an embodiment of the present invention. As shown in the figure, the heating cooker 20 in the present embodiment includes a heating chamber 1 formed in a substantially box-shaped main body (not shown) having an opening on the front side. A placing table 8 is provided at the bottom of the heating chamber 1, and the food 2 is placed on the placing table 8. The magnetron 3 which is a heating means provided outside the heating chamber 1 oscillates a high frequency, and the high frequency oscillated from the magnetron 3 is provided by the waveguide 4 at a substantially central portion of the bottom wall 1 a of the heating chamber 1. It is led into the heating chamber 1 through the power supply port 5.

  An infrared sensor 6 is provided on the right side wall 1b of the heating chamber 1 as infrared detection means for detecting the amount of infrared rays from the food 2. The aperture window 7 is for detecting the infrared rays of the food 2 placed in the heating chamber 1 by the infrared sensor 6, and the infrared sensor 6 corresponds to the aperture window 7 of the heating chamber 1. 1, the amount of infrared rays radiated from the cooked food 2 in the heating chamber 1 is detected in a non-contact manner by the infrared sensor 6. Moreover, the temperature detector 9 which consists of a thermistor etc. is provided in the heating cooker 20 in this embodiment in the side wall of the heating chamber 1, a top | upper surface, an exhaust port, etc., and the internal temperature of the heating chamber 1 is detected. A door (not shown) constituting the front wall of the heating chamber 1 at the time of closing is provided on the front side of the main body so as to be freely opened and closed by a hinge portion. Close the opening.

  The operation unit 10 provided adjacent to the door of the main body has operation keys for the user to input operation / setting information. The cooking device 20 according to the present embodiment uses these operation keys as operation keys for setting the cooking by pressing the automatic warming corresponding to the cooking course in which the cooked food 2 is automatically heated to the preset cooking finish temperature. A rice key 10a, a start key 10b as an operation key for setting and starting cooking by a pressing operation corresponding to a cooking course in which food 2 other than rice is automatically heated to a preset cooking finish temperature, and each key 10a A cancel key 10c is provided as an operation key for canceling the setting by the operation of 10b and stopping the cooking operation being performed. The heating cooker 20 includes a display 11 that displays and notifies the current temperature of the cooked food 2 being cooked and the fact that an abnormality has occurred.

  The control device 12 is provided in the main body of the heating cooker 20, operates while controlling each component of the heating cooker 20, and performs cooking based on input of operation / setting information input by the user. is there. The control device 12 includes a key determination unit 12a, a magnetron driving unit 12b, an infrared sensor driving unit 12c, a memory 12d, a timer 12e, and a control unit 12f. The key determination unit 12a determines which key is used to input the operation key from the operation unit 10 such as the rice key 10a, and the operation / setting information input by the user is thereby recognized. . The magnetron driving means 12b controls the driving of the magnetron 3, and the infrared sensor driving means 12c controls the driving of the infrared sensor 6.

  The memory 12d is a storage unit, and data for cooking corresponding to a preset cooking menu, for example, the cooking finish temperature of rice is 80 ° C., the cooking finish temperature of milk is 60 ° C., and is set by the user. A cooking program such as a cooking course such as cooker control information in the heating operation until reaching the finishing temperature is stored, and information necessary for controlling the cooker 20 can be temporarily stored. . The timer 12e measures the time required for controlling the cooking device. In the present embodiment, a predetermined time t for detecting infrared rays, which will be described later, and a predetermined time T for detecting a change amount of infrared rays are calculated. Time such as the heating time Tn is measured. Further, the control means 12f is composed of a microcomputer or the like, converts the amount of infrared rays from the infrared sensor 6 into a voltage value, and is based on the detected voltage, the determination result from the key determination means 12a, and the detection result of the temperature detector 9. Then, the operation of the magnetron driving means 12b and the infrared sensor driving means 12c is controlled, and a voltage corresponding to the temperature of the food 2 is detected from the result of detecting the amount of infrared rays by the infrared sensor 6, and the food 2 is based on the detected voltage. Is automatically cooked to a preset cooking finish temperature, and the current temperature of the cooked food 2 being cooked or the fact that an abnormality has occurred is displayed on the display unit 12. It controls the various operations.

  With such a configuration, the heating cooker 20 of the present embodiment is input from the memory 12d as a storage unit that stores the cooking course of the cooked product, when the user inputs the operation key of the operation unit 10. A cooking course corresponding to the operation key is selected, operation information of various cookers based on the selected cooking course is read out, and the magnetron 3 that is a heating means is operated based on the selected cooking course information. Then, the cooking 2 is heated.

Next, an example is given and demonstrated about operation | movement of the heating cooker 20 in this embodiment. 2, 3 and 4 are flowcharts showing details of the operation in one cooking example of the heating cooker 20 in one embodiment of the present invention. 2, 3, and 4 are connected between the same alphabet. Here, the case where the rice frozen as the food 2 is cooked using the rice key 10a will be described as an example. First, after the rice serving as the food 2 is placed on the placing table 8, the keys of the operation unit 10 are operated. As shown in FIG. 2, the signal from the operation unit 10 determines the input key by the key determination means 12a of the control device 12, and recognizes that the input key is the rice key 10a (S1). And if it determines with it being the rice key 10a, the control apparatus 12 will select the cooking menu corresponding to the input key from the cooking menu memorize | stored in the memory 12d, and operation | movement of the cooking appliance corresponding to a cooking menu reads the setting information such as information, detected by converting the infrared radiation emitted by driving an infrared sensor 6 from the food 2 by the infrared sensor driving unit 12c to the voltage V, and the initial temperature of the food as the voltage V ₀ It is temporarily stored in the memory 12d (S2). Further, the magnetron driving means 12b drives the magnetron 3 at, for example, an output of 1000 W, which is the maximum output, to start heating and to start time measurement by the timer 12e (S3).

  When cooking is started, the control device 12 determines whether or not the time for inputting the signal from the infrared sensor 6 and the detection time t have passed (S4). For example, the detection time t is set in advance at an optimal time interval for cooking the food by the device. In the present embodiment, the detection time t is set to 0.2 seconds, and the detection time t is set at 0.2 second intervals. A signal is received from the infrared sensor 6. And if it determines with the detection time t having passed, the temperature of the foodstuff at that time will be detected as the voltage Vx by the signal from the infrared sensor 6 (S5).

  When the current temperature voltage Vx of the cooked product is detected, the control device 12 causes the detected voltage Vx to be a predetermined voltage Vt (for example, 2.5 V = 60) which is a warming target temperature set in advance according to the cooked product. It is determined whether it is (C) or more (S6). The voltage Vt is a value set according to a desired cooking finishing temperature. If the detected voltage Vx is equal to or higher than the predetermined voltage Vt, the control device 12 stops the driving of the magnetron 3 and the timer 12e by the magnetron driving means 12c (S7), and finishes cooking. That is, when 2.5 V is detected by the infrared sensor 6, it is detected that the temperature of the food 2 is 60 ° C. (desired cooking finishing temperature), and thus cooking is finished.

If it is determined in step S6 that the detection voltage Vx is not equal to or higher than the predetermined voltage Vt, it is next determined whether or not the time for calculating the amount of change in infrared ray, the calculation time T has elapsed (S8). If it is determined that the calculation time T has elapsed, the control device 12 calculates a difference ΔV between the voltage V ₀ and the voltage Vx temporarily stored in the memory 12e (S9). For example, the calculation time T may be 12 seconds when using a 50 Hz power supply and 10 seconds when using a 60 Hz power supply. This generally corresponds to the time for one turn of a turntable and a rotating antenna (both not shown). In this way, if the calculation time T corresponds to the time for one turn of the turntable and the rotating antenna (both not shown), the detection voltage Vx detected by the infrared sensor 6 is detected as the average temperature in the heating chamber. Therefore, it can heat well. If it is determined in step S8 that the calculation time T has not elapsed, the process proceeds to step S4.

  When ΔV is calculated in step S9, as shown in FIG. 3, the control means 12 temporarily stores the calculated ΔV in the memory 12e and divides ΔV by the calculation time T to generate infrared rays per second. A change amount (voltage) dV is calculated (S10). Then, the remaining heating time Tn is calculated by (Vt−Vx) / dV = Tn based on the infrared change amount (voltage) dV (S11). That is, the remaining heating time Tn until the voltage Vt which is the target temperature for heating the cooked food is predicted by the infrared change amount (voltage) dV, and dV is of course divided by the calculation time T which is a constant. Thus, a value ΔV that is a basis for calculating dV is also a reference value for calculating the heating time Tn in this embodiment.

When the predicted heating time Tn up to the warming target temperature is predicted, the voltage Vx detected when the calculation time T has elapsed is replaced with the voltage V ₀ detected in step S2 as the initial temperature and stored in the memory 12d. 13e is temporarily stored (S12). Then, in each step from step S13 to step S15, the same operation as in step S4 to step S6 in the above description is performed, and if it is determined in step S15 that the detected voltage Vx is not equal to or higher than the predetermined voltage Vt, the next step is performed. It is determined whether or not the remaining heating time Tn set in S11 has passed (S16).

  If it determines with heating time Tn having passed by step S16, it will move to step S7 of FIG. 2, and will complete | finish cooking. If it is determined in step S16 that the remaining heating time Tn has not elapsed, it is determined whether or not the detected voltage Vx is equal to or higher than the second cooking period transition threshold Vz (for example, 1.3 V = 40 ° C.) (S17). If it is not equal to or greater than Vz, it is determined whether or not the time for calculating the amount of change in the infrared ray, the calculation time T, has passed (S18). In addition, the description about a cooking period and a cooking period transfer threshold value is demonstrated in detail later.

If it is determined in step S18 that the calculation time T has not elapsed, the process proceeds to step S13. If it is determined in step S18 that the calculation time T has elapsed, the control device 12 determines that the voltage V ₀ (the voltage Vx replaced when the heating time Tn is predicted and set) temporarily stored in the memory 12e. ) And the newly detected voltage Vx is calculated (S19). Then, ΔV (the value stored when the heating time Tn is predicted and set) and the calculated ΔV1n are compared with each other, and it is determined whether or not ΔV1n> ΔV (S20). If it is determined that ΔV1n> ΔV, the predicted heating time Tn is reset (S21), ΔV1n is replaced with ΔV (S22), and the process proceeds to step S10. If it is determined in step S20 that ΔV1n> ΔV is not satisfied, the process proceeds to step S12 and the subsequent operation is repeated.

  If it is determined in step S17 that the detected voltage Vx is greater than or equal to the second cooking period transition threshold Vz, the process proceeds to the second cooking period T2 as shown in FIG. 4, and the output of the magnetron 3 is output by the magnetron driving means 12b. For example, it is changed to 500 W, which is half of 1000 W output in the first cooking period (S23). Next, the control device 12 multiplies the coefficient α (for example, 0.7) stored in the memory 12e in advance by ΔV (the value stored when the heating time Tn is predicted and set) stored in the memory 12e. Then, the difference ΔV2 = ΔV × α in the infrared amount at the calculation time T in the second cooking period is calculated so as to be provisionally set (S24). Next, the heating time Tn predicted during the first cooking period is reset (S25), ΔV2 is replaced with ΔV (S26), ΔV is temporarily stored in the memory 12e, and ΔV is divided by the calculation time T. Then, an infrared change amount (voltage) dV per second is calculated (S27). Then, the remaining heating time Tn is calculated from (Vt−Vx) / dV = Tn based on the infrared change amount (voltage) dV (S28). That is, the heating time also changes due to the change in the magnetron output (here, 500 W) with the shift to the second cooking period by the infrared change amount (voltage) dV corrected by the preset coefficient α. Correspondingly, the remaining heating time Tn until reaching the voltage Vt is predicted and set again.

Thereafter, similarly to the first cooking period, the detected voltage Vx is replaced with the voltage V ₀ and temporarily stored in the memory 12d (S29). Then, the same operations as in steps S4 to S6 are performed from step S30 to step S32. When it is determined in step S32 that the detected voltage Vx is not equal to or higher than the predetermined voltage Vt, the remaining heating time set in step S33 is then performed. It is determined whether Tn has elapsed (S33). If it determines with heating time Tn having passed by step S32, it will move to step S7 and will complete | finish cooking. If it is determined in step S33 that the remaining heating time Tn has not elapsed, it is determined whether or not the time for calculating the amount of change in infrared rays and the calculation time T have elapsed as in step S8 (S34). And if it determines with calculation time T not having passed by step S34, it will move to step S30. If it is determined in step S34 that the calculation time T has elapsed, the control device 12 determines that the voltage V ₀ temporarily stored in the memory 12e (the voltage Vx replaced when the heating time Tn is predicted and set). ) And the newly detected voltage Vx is calculated (S35). Then, ΔV (value stored when the heating time Tn is predicted and set) is compared with ΔV2n calculated in the memory 12e, and it is determined whether ΔV2n> ΔV (S36). If it is determined that ΔV2n> ΔV, the predicted heating time Tn is reset (S37), ΔV2n is replaced with ΔV (S38), and the process proceeds to step S27. If it is determined in step S36 that ΔV2n> ΔV is not satisfied, the process proceeds to step S29, and the subsequent operation is repeated.

  FIG. 5 is a graph showing the relationship between the output (voltage) of the infrared sensor 6 and the heating time in the heating cooker 20 executing the flowcharts of FIGS. 2 to 4 according to the embodiment of the present invention. In this embodiment, as shown in FIG. 5, the temperature change of the food 2 is detected (indicated by a solid line in FIG. 5), and infrared rays Vx (Vx1,..., Vxn) are detected at predetermined time intervals (every calculation time T). To detect. Further, in the series of cooking menus, the first cooking period, the second cooking period,... The cooking period are divided into a plurality of (in this embodiment, divided into two), and the control means 12f heats the heating means when the cooking period is shifted. Change the output to a different heating output. Then, during each cooking period, an infrared change amount ΔV (ΔV11,..., ΔV1n, ΔV21,..., Δ2n, ΔVmn) during the cooking period is calculated, and the current calculated value is compared with the previous calculated value. When the calculated value is larger than any previous calculated value, the heating time (T1,..., Tn) is predicted based on the ΔV, and the heating time is updated according to the maximum change amount ΔV. In addition, when the cooking period is shifted, the heating time (T1, T1, T) is calculated based on ΔV, with a value obtained by multiplying the maximum value of the infrared variation ΔV during the previous cooking period by a coefficient α and ΔV × α as a new variation. ..., Tn) is set again. Thereafter, as in the first cooking period, the current calculated value is compared with the previous calculated value. If the current calculated value is larger than any of the previous calculated values, the heating time is based on the ΔV. (T1,..., Tn) is predicted and set, and the heating time is updated according to the maximum change amount ΔV.

  Hereinafter, an example of the relationship between the change amount ΔV, the heating time Tn, and the correction at the time of shifting to the cooking period will be described with reference to FIG. When the detection voltage of the infrared sensor reaches the second cooking period transition threshold value Vz (= 1.3 V), that is, at time B, the maximum value ΔV13 of the infrared change amount ΔV in the first cooking period is stored in the memory in advance. The coefficient α (α is a value related to the output ratio of the magnetron in the first cooking period and the second cooking period. For example, as described above, the first cooking period is 1000 W and the second cooking period is 500 W. In this case, α = 0.7, etc.) is applied and corrected to ΔV = ΔV13 × α, and the remaining heating time is updated. Thereafter, at the time of shifting to the second cooking period, the cooking time is updated based on the corrected ΔV and the amount of change calculated every predetermined time.

  The second cooking period transition threshold value Vz is not fixed at 40 ° C. as described above, and the provision of the second cooking period transition threshold value Vz based on the initial temperature of the heated object has less unevenness in heating and a good finished state. Can be obtained. FIG. 6 is a diagram showing the relationship between the initial temperature of the food and the second cooking period transition threshold. That is, as shown in the table of FIG. 6, frozen foods that absorb less radio waves and are likely to cause uneven heating in the heating stage have a threshold value higher than that of normal temperature foods (threshold value 50 ° C.) or refrigerated foods (threshold value 40 ° C.) Is set low (threshold value 30 ° C.) and the output is lowered at an early stage of cooking by heating, so that uneven heating can be reduced and heated to a target temperature while reducing uneven heating after heating at high output. Therefore, it becomes possible to fully demonstrate the performance of the cooking device.

  On the contrary, based on the warming target temperature, for example, when the warming target temperature is higher than 80 ° C, the threshold is the target temperature -30 ° C, and when the warming target temperature is 60 ° C to 80 ° C, the threshold is the target temperature -20 ° C. When the target temperature is lower than 60 ° C., the threshold value may be set according to the target temperature that is warmed to a target temperature of −10 ° C. When the target temperature is high, the temperature difference between the initial temperature of the cooked food and the food becomes large, and the possibility of increasing unevenness in heating increases. With such a configuration, the higher the target temperature, the faster the warmer target temperature. Since the heating output of the heating means is changed from the stage, it is possible to reduce the unevenness of heating and to fully demonstrate the performance of the cooker to heat up to the target temperature while reducing the unevenness of heating after heating at high output Is possible.

  Further, the threshold value for the cooking period transition may be determined by both the cooking finish warming target temperature and the initial temperature of the cooked food. FIG. 7 is a diagram showing the relationship between the initial temperature and the target temperature for cooking and the second cooking period transition threshold. As shown in the table of the figure, for example, in the case of cooking at room temperature, the finished set temperature is -20 ° C, in the case of refrigerated food, the finished set temperature is -30 ° C, and in the case of frozen food, the finished set temperature is- Even if the user can change the finishing temperature of cooking by setting a threshold based on both the initial temperature and the target temperature of warming, such as 40 ° C., regardless of the initial state of the food, Heating unevenness can be reduced more favorably, heating performance can be improved, and heating to a target temperature while heating unevenness is reduced after heating at high output, the performance of the cooker is fully demonstrated Is possible.

  Moreover, although the example which reduces an output at the time of the 2nd cooking period transition was described in the above-mentioned description, conversely, the output of the previous cooking period is made low (for example, 500 W), and the output of the subsequent cooking period is made high (for example, 1000 W). You may make it do. In this case, in the subsequent cooking period, the temperature rise of the cooked food becomes faster (larger), so that the coefficient α applied to the reference value for calculating the heating time Tn becomes larger than 1. Even with such a configuration, heating is performed while suppressing heating unevenness in the initial stage of heating, and heating is performed at a high output when the threshold value is reached. It will be possible to fully demonstrate.

  The coefficient α for correcting the reference value ΔV for calculating the predicted heating time when the heating output of the heating means is changed is a constant determined according to the heating output before and after the heating output change. The coefficient α also depends on the characteristics of the cooking device itself such as the size, material, and shape of the heating chamber 1. That is, in the above description, when the heating output after the change is 500 W with respect to the heating output 500 W before the change, in the heating cooker 20 of the present embodiment, 0.7 is the change in the predicted heating time after the change of the output as the coefficient α. Therefore, it is a preset value. Therefore, it is necessary to determine the optimum value for the coefficient α according to the characteristics of the cooker and the heating output before and after the heating output change.

  The heating cooker 20 of the present embodiment described above calculates the rate of change in the amount of infrared rays for each calculation time T, and determines the heating time Tn according to the maximum amount of change. Even if the detection accuracy of the infrared sensor 6 for infrared rays emitted from the food 2 is reduced, overheating can be prevented.

  And since the control means 12f changes the heating output of the magnetron 3 which is a heating means when the detection result of the infrared sensor 6 which is an infrared detection means becomes more than a predetermined threshold value, a heating nonuniformity can be reduced. . And since the threshold value is determined according to either or both of the infrared ray amount of the cooked food 2 at the beginning of cooking detected by the infrared sensor 6 and the target temperature at which the cooked food 2 is heated, If the threshold value is set to be lower than the threshold value for room temperature foods or refrigerated foods, cooking such as frozen foods that are likely to cause uneven heating can also be reduced to the cooked food 2 state. Suitable heating can be performed, and heating unevenness can be reduced more favorably. And since the heating output is changed according to the threshold value, for example, heating is performed with the heating output as the maximum output at the beginning of cooking, and it is possible to reduce the heating output and reduce heating unevenness when reaching the threshold value, The performance of the cooker can be fully demonstrated.

  Further, the control means 12f calculates the change amount per predetermined time from the detection result detected by the infrared sensor 6 as the infrared detection means during execution of the cooking course, and when the change amount is the largest at the time of detection. When the amount of change is updated as a reference value, the step of correcting the heating time based on the updated reference value is executed, and the heating output of the magnetron 3 as the heating means is changed during the execution of the cooking course The reference value ΔV2 obtained by integrating the constant α determined according to the heating output before and after the heating output change and the reference value ΔV used for setting the heating time is updated as a new reference value ΔV, and the updated reference value Since the heating time is corrected according to ΔV, it is possible to set a heating time suitable for the heating state of the cooked food even if the heating output is changed, and the cooked food is overheated. It is possible to control the heating to be completed at a preset target temperature while preventing the occurrence of heating or insufficient heating. Since the heating time is corrected even if the heating output is changed, for example, heating is performed with the heating output as the maximum output at the beginning of cooking, and heating is performed while reducing the heating unevenness by reducing the heating output when the threshold is reached. This also makes it possible to fully demonstrate the performance of the cooker.

  In the present embodiment, the example in which the heating output is changed only once during execution of the cooking course has been described. However, in the present invention, the heating output of the heating means is changed a plurality of times during execution of the cooking course. It may be configured. If comprised in this way, it will become possible to perform the heating match | combined with the state of the foodstuff 2 more favorably.

  In the present embodiment, an example in which only one threshold value is set during execution of a cooking course has been described. However, in the present invention, a plurality of threshold values are set in a series of cooking courses to be executed. May be. If comprised in this way, it will become possible to change the heating output of a heating means in multiple times during the execution of a series of cooking courses, and it is also possible to perform heating according to the state of the cooked food 2 better. It becomes.

  In the present embodiment, the cooking course has been described by taking an example of reading a program in which the warming target temperature is set in advance by simply pressing a single button. Needless to say, the present invention can be applied even when a cooking course for freely setting and cooking is selected.

Embodiment 2. FIG.
In the present embodiment, the lower limit value T1min (for example, 1 minute) is provided in the time for continuing the first cooking period in which the magnetron 3 is driven and controlled at a high output and the heating control is performed in the first embodiment. . That is, even if the detection value of the infrared sensor 6 reaches the second cooking period transition threshold value Vz in the first cooking period, the lower limit value T1min (1 minute) of the first cooking period has not elapsed. The heating is continued without lowering the output and shifting to the second cooking period in which cooking is performed by heating.

  Hereinafter, the present embodiment will be described with reference to the flowchart of FIG. In the same figure, steps having the same step numbers as those in the flowcharts shown in FIGS. 2, 3, and 4 described in the first embodiment perform the same operations, and thus the description thereof is omitted. Steps not shown in FIG. 8 are substituted by the flowcharts shown in FIGS. In step S17 of FIG. 8, it is determined whether or not the detected voltage Vx is equal to or higher than the second cooking period transition threshold value Vz (for example, 1.3 V = 40 ° C.). It is determined whether T1min that is the lower limit value of the first cooking period stored in advance in the memory 12e of the control device 12 has elapsed (S39). If T1min has elapsed in step S39, the process proceeds to the second cooking period as in the first embodiment (S23), and thereafter, heating control is performed in the same manner as in the first example. In step S39, when T1min has not passed, it progresses to step S18 and heat cooking is continued with a 1st cooking period. FIG. 9 shows the relationship between the detected value (voltage) and the first cooking period lower limit value. As shown in FIG. 9, even if the detection value Vx reaches the second cooking time transition threshold value Vz, the process proceeds to the second cooking period until the lower limit value T1min (1 minute) of the first cooking period elapses. do not do. It is highly possible that the cooked food with a large temperature rise is small in size. The occurrence of heating unevenness is closely related to the size of the cooked food. The larger the size, the larger the heating unevenness, and the smaller the size, the less the heating unevenness. Therefore, it can be determined that the cooked food whose temperature reaches the threshold value Vz within the lower limit value T1min in the first cooking period is small in size, and uneven heating is less likely to occur. Therefore, when cooking such a small-sized food, heating control is performed at a high output, so that a small food that hardly causes uneven heating can be cooked in a shorter time.

  As described above, the present embodiment is a heating cooker that performs heating control as in the first embodiment, and the lower limit value T1min is provided in the first cooking period, and the control means 12f has a predetermined time T1min from the start of cooking. In the meantime, the heating output of the magnetron 3 as a heating means is not changed, so that when cooking a small food that is less likely to cause uneven heating, the cooking can be completed in a shorter time and good heating can be performed. it can.

Embodiment 3 FIG.
In the second embodiment, the lower limit value T1min is set in the first cooking period for the size of the food, and the temperature of the food 2 reaches the second cooking period transition threshold value Vz in a time shorter than the lower limit value T1min. Judged that the size of the cooked food was small, and continued heating with a strong heating output without shifting to the second cooking period. The present embodiment is different from the second embodiment in criteria for judging the size of the cooked food.

  FIG. 10 is a flowchart for explaining the operation in one cooking example of the heating cooker according to the present embodiment. This will be described with reference to a flowchart. In the same figure, steps having the same step numbers as those in the flowcharts shown in FIGS. 2, 3, and 4 described in the first embodiment perform the same operations, and thus the description thereof is omitted. Steps not shown in FIG. 10 are substituted by the flowcharts shown in FIGS. In step S17 of FIG. 10, it is determined whether or not the detected voltage Vx is equal to or higher than a second cooking period transition threshold Vz (for example, 1.3 V = 40 ° C.). If the detected voltage Vx is equal to or higher than Vz, the infrared change amount dV is a predetermined constant. It is determined whether it is smaller than β (S40). If the infrared change amount dV is smaller than the predetermined constant β in step S40, the process proceeds to the second cooking period as in the first embodiment (S23), and thereafter heating is performed as in the first embodiment. Take control. If the infrared change amount dV is not smaller than the predetermined constant β in step S40, the process proceeds to step S18, and heating cooking is continued with the first cooking period. Thus, in the present embodiment, the size of the cooked food 2 is determined based on whether the infrared change amount dV is smaller or larger than the predetermined constant β, and the cooked food whose infrared change amount dV is larger than the predetermined constant β, that is, the size. When heating a small cooked product, by performing heating control with high output, it is possible to cook small foods that are less likely to cause uneven heating in a shorter time.

  As described above, this embodiment is a heating cooker that performs heating control as in the first embodiment, and the control means 12f is an infrared sensor 6 that is an infrared detection means for each predetermined time calculated during execution of a cooking course. When the amount of change based on the detection result detected by the above is greater than or equal to a predetermined value, the heating output of the magnetron 3 that is the heating means is not changed. Heat cooking can be completed in a short time, and good heating can be performed.

  The predetermined constant β depends on the characteristics of the heating cooker itself such as the size, material, and shape of the heating chamber 1 and the heating output of the heating means, so that it depends on the characteristics of the cooking appliance and the heating output. It is necessary to determine an optimum value corresponding to the size of the cooked item that is less likely to cause uneven heating.

It is a block diagram of the cooking-by-heating machine concerning one embodiment of the present invention. It is a flowchart figure which shows the detail of operation | movement in the one cooking example of the heating cooker concerning one Embodiment of this invention. It is a flowchart figure which shows the detail of operation | movement in the one cooking example of the heating cooker concerning one Embodiment of this invention. It is a flowchart figure which shows the detail of operation | movement in the one cooking example of the heating cooker concerning one Embodiment of this invention. It is a graph which shows the relationship between the output (voltage) of the infrared sensor in a cooking-by-heating machine which is performing the flowchart of FIGS. 2-4 concerning one Embodiment of this invention, and heating time. It is the figure which showed the relationship between the initial temperature of the cooking of the heating cooker concerning one Embodiment of this invention, and a 2nd cooking period transfer threshold value. It is the figure which showed the relationship between the initial temperature and warming target temperature of the cooking of the heating cooker concerning one Embodiment of this invention, and a 2nd cooking period transfer threshold value. It is a flowchart figure for demonstrating the operation | movement in the one cooking example of the heating cooker concerning other embodiment of this invention. It is a graph which shows the relationship between the infrared detection value (voltage) of the heating cooker concerning other embodiment of this invention, and a 1st cooking period lower limit. It is a flowchart figure for demonstrating the operation | movement in the one cooking example of the heating cooker concerning other embodiment of this invention.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 Heating chamber, 2 Cooked food, 3 Magnetron, 4 Waveguide, 5 Feed port, 6 Infrared sensor, 7 Aperture window, 8 Mounting base, 9 Temperature detector, 10 Operation part, 10a Rice key (operation key), 10b Start key (operation key), 10c Trimming key (operation key), 11 Display, 12 Control device, 12a Key determination means, 12b Magnetron driving means, 12c Infrared sensor driving means, 12d Memory, 12e timer, 12f Control means, 20 Cooker.

Claims (9)

A heating chamber for storing the cooked food, a heating means for heating the cooked food, an infrared detecting means for detecting the amount of infrared rays from the cooked food, a storage section for storing a cooking course of the cooked food, and the storage section An operation key for selecting a cooking course stored in the control means, a control means for operating the heating means based on the selected cooking course, and changing a heating output of the heating means during execution of the cooking course; With
The control means changes the heating output of the heating means when the detection result of the infrared detection means is greater than or equal to a predetermined threshold value, and the cooking at the beginning of cooking when the threshold value is detected by the infrared detection means A heating cooker characterized in that it is determined in accordance with either or both of an infrared amount of a product and a target temperature at which the cooked product is heated. The control means calculates a change amount per predetermined time from a detection result detected by the infrared detection means during execution of the cooking course;
Updating the amount of change as a reference value when the amount of change is the largest at the time of detection;
Calculating a heating time based on the updated reference value;
Run
When the heating output of the heating means is changed during execution of the cooking course, the constant value determined according to the heating output before and after the heating output change and the reference value used for setting the heating time are integrated. 2. The cooking device according to claim 1, wherein the cooking time is updated as the reference value, and the heating time is corrected according to the updated reference value.   3. The cooking according to claim 1, wherein a plurality of the threshold values are determined in a series of cooking courses to be executed, and the heating output of the heating unit is changed a plurality of times during the cooking course execution. vessel. A heating chamber for storing the cooked food, a heating means for heating the cooked food, an infrared detecting means for detecting the amount of infrared rays from the cooked food, a storage section for storing a cooking course of the cooked food, and the storage section An operation key for selecting a cooking course stored in the control means, a control means for operating the heating means based on the selected cooking course, and changing a heating output of the heating means during execution of the cooking course; With
The control means calculates a change amount per predetermined time from a detection result detected by the infrared detection means during execution of the cooking course;
Updating the amount of change as a reference value when the amount of change is the largest at the time of detection;
Correcting the heating time based on the updated reference value;
Run
When the heating output of the heating means is changed during execution of the cooking course, the constant value determined according to the heating output before and after the heating output change and the reference value used for setting the heating time are integrated. Is updated as the reference value, and the heating time is corrected according to the updated reference value.   The cooking device according to claim 4, wherein the heating output of the heating means is changed a plurality of times during execution of the cooking course.   The control means changes the heating output of the heating means when the detection result of the infrared detection means is greater than or equal to a predetermined threshold value, and the cooking at the beginning of cooking when the threshold value is detected by the infrared detection means The cooking device according to any one of claims 4 and 5, characterized in that it is determined in accordance with either the amount of infrared rays of the object and the target temperature at which the food is heated, or both.   The cooking device according to claim 6, wherein a plurality of the threshold values are determined in a series of cooking courses to be executed.   The cooking device according to any one of claims 1 to 7, wherein the control means does not change the heating output of the heating means for a predetermined time from the start of cooking.   The control means does not change the heating output of the heating means when the amount of change based on the detection result detected by the infrared detection means for each predetermined time calculated during execution of the cooking course is a predetermined value or more. The cooking device according to any one of claims 2 to 7, characterized in that.

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