JP2006059731A - Induction heating cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem that, when a user additionally heats a piece of food after once boiling it to add some more seasoning, heating power is set so high as to have its content broken into pieces, or on the contrary, the heating power is set so low that it takes too much time to season the food. <P>SOLUTION: The cooking device is provided with a temperature detecting means detecting temperature of an object for heating, and a control means adjusting a heating volume of an induction heating means in accordance with temperature of the temperature detecting means. Temperature after elapse of a given time after heating is started is set as a reference temperature, and the heating volume is controlled so as to carry out temperature control at a given temperature range with a temperature lower by a given level from the reference temperature as an upper limit, so that the object can be cooked in a short time without boiling down and with uniform seasoning. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an induction heating cooker used in general homes and the like.

  Conventionally, this type of induction heating cooker is already known (see, for example, Patent Document 1).

The heating is performed by the heating power (heating amount) set by the heating power adjusting means, and cooking is performed at a substantially constant temperature depending on the set heating power, the type of the object to be heated, and the volume of the contents.
JP-A-10-125457

  However, in the conventional configuration, when the user feels that there is not enough flavor after cooking such as boiled food, additional heating is performed, the heating power setting is set too high, the contents boil and boil, or conversely There was a problem that it took time to soak the taste because the thermal power setting was too low.

  The present invention solves the above-mentioned conventional problems, and there is not enough soaking of taste after cooking such as boiled food, and when the user additionally cooks, induction cooking that does not boil and soaks the taste uniformly in a short time The purpose is to provide a vessel.

  In order to solve the conventional problems, the induction heating cooker of the present invention uses the temperature of the object to be heated detected by the temperature detection means as a reference temperature, and sets a temperature lower than the reference temperature by a predetermined temperature as an upper limit value. Control means for controlling the heating amount is provided so as to control the temperature by the width.

  As a result, the cooking can be prevented from being boiled at a high temperature close to the boiling point and not boiled, and by giving a predetermined temperature range, the cooking can be uniformly infused with taste in a short time. .

  In the induction heating cooker of the present invention, when a customer feels that there is not enough flavor after cooking such as boiled food, additional cooking is performed at a high temperature and a temperature range (especially when the temperature drops) It is generally known that it can be cooked so that it does not boil and soaks evenly in a short time.

  1st invention detects the temperature of the heating coil which induction-heats the to-be-heated object, the induction heating means which induction-heats the to-be-heated object by supplying a high frequency current to the heating coil, and the to-be-heated object Temperature detecting means and control means for adjusting the heating amount of the induction heating means in accordance with the temperature of the temperature detecting means, the control means being subjected to a predetermined time after heating is started by the temperature detecting means. Boiling at a high temperature close to the boiling point by controlling the amount of heating so that the temperature of the heated object is controlled at a predetermined temperature range with a temperature lower than the reference temperature by a predetermined temperature as the upper limit value. By not allowing the food to boil, it is possible to prevent the food from collapsing, and by giving a predetermined temperature range, the food can be evenly soaked in taste in a short time.

  In the second aspect of the invention, in particular, when the user performs additional cooking, the control means of the first aspect of the invention performs the temperature control using the temperature of the heated object immediately after the start of heating as a reference temperature. The taste can be infiltrated uniformly in a short time without causing the food to be boiled.

  In the third aspect of the invention, in particular, the control means of the first aspect of the invention performs temperature control using the temperature after heating for the first predetermined time with the first predetermined heating amount as the reference temperature, thereby detecting the temperature. The temperature detected at the time of boiling of the object to be heated by the means can be stabilized, the accuracy of temperature control can be improved, and the taste can be uniformly soaked in a short time without causing the cooked food to boil.

  In the fourth aspect of the invention, in particular, the temperature of the control means of the first aspect of the invention is controlled with the temperature after heating for the second predetermined time as the reference temperature while being turned on / off at the second predetermined heating amount. This makes it possible to stabilize and detect the temperature in the vicinity of the boiling of the object to be heated by the temperature detection means, improve the accuracy of temperature control, and make the taste even in a short time without causing the food to boil. Can be soaked.

  In particular, according to the fifth aspect of the present invention, the control means of the first aspect of the invention stops the heating for the third predetermined time, and then uses the temperature after the fourth predetermined time for the third predetermined heating amount as the reference temperature. By controlling the temperature, it is possible to stabilize and detect the temperature in the vicinity of the boiling of the object to be heated by the temperature detection means, improve the accuracy of temperature control, and shorten the cooking without causing the food to boil. The taste can be soaked evenly over time.

  In particular, the sixth aspect of the invention controls the temperature of the control means of the first aspect of the invention by stopping heating for a fourth predetermined time and turning on and off for a fifth predetermined time with a fifth predetermined heating amount. By controlling the temperature as the reference temperature, it is possible to stabilize and detect the temperature near the boiling point of the object to be heated by the temperature detection means, improve the accuracy of the temperature control, and boil the food more The taste can be soaked uniformly in a short time without any trouble.

  In the seventh invention, in particular, in the first to sixth inventions, the control means has a predetermined temperature range corresponding to the reference temperature, so that the difference in detection sensitivity of the temperature detection means depending on the shape of the object to be heated. The influence of the control temperature by can be reduced, and an induction heating cooker with high cooking performance can be provided.

(Embodiment 1)
FIG. 1 shows a configuration diagram of an induction heating cooker according to the first embodiment of the present invention. In FIG. 1, reference numeral 1 denotes a heating coil for induction heating a non-magnetic material to be heated such as aluminum or a magnetic material to be heated such as iron, and 2 denotes a material to be heated by supplying a high-frequency current to the heating coil 1. 4 is an induction heating means, 5 is a top plate on which an object to be heated is placed, 3 is a temperature detecting means comprising a sensor such as a thermistor for detecting the temperature of the object to be heated 4 through the top plate 5, and 6 is a temperature detecting means 3. It is a control means which adjusts the heating amount of the induction heating means 2 according to temperature. Reference numeral 7 denotes operation means for causing the control means 6 to start a heating operation.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  FIG. 2 is a diagram showing the sensor temperature and the heating amount when additional cooking (hereinafter referred to as “simmering cooking”) is performed after the cooking by boiling because the soaking of the taste is insufficient.

  First, when the user performs cooking such as stew and finishes the stew cooking at time T0 but decides that he wants to soak the taste, and causes the operation means 7 to perform the soaked cooking operation, the temperature detection means 3 detects the temperature of the object to be heated at time T0 and transmits it to the control means 6 (at this time, the sensor temperature at time T0 immediately after cooking is considered to correspond to the boiling point of the food). The control means 6 sets the temperature θk at this time as a reference temperature, and sets a temperature lower than this θk by a Δθ temperature (for example, 5 ° C.) as θup. Furthermore, a temperature lower than θup by θdiff (for example, 15 ° C.) is defined as θdn. When the temperature is lower than θdn, heating is performed, and when the temperature is equal to or higher than θup, heating is stopped. Thereby, the food in the article to be heated is cooked by adjusting the temperature within a temperature range of about 80 ° C to 95 ° C.

  As described above, in the present embodiment, the control means can prevent the boiling of the cooked food due to boiling from the temperature lower than the temperature immediately after the end of the stewed cooking or the like as the upper limit value of the temperature control, By adjusting the temperature with a temperature range at a high temperature, the food can be evenly soaked in a short time.

(Embodiment 2)
FIG. 3 is a diagram showing the sensor temperature and the heating amount of the induction heating cooker according to the second embodiment of the present invention. In FIG. 3, only the parts of the operation and action of the second embodiment different from those of the first embodiment will be described.

  When the user performs cooking such as stew and finishes the stew cooking at time T0 but decides that he wants to soak the taste, and causes the operation means 7 to execute the soaked cooking operation, the control means 6 performs T3. During a predetermined time (for example, 10 minutes) until the time point, heating is performed with the same heating amount as that during boiling or a heating amount less than that. The temperature detection means 3 transmits the temperature of the object to be heated at the time point T3 to the control means 6 and uses this temperature as a reference temperature. The subsequent steps are the same as those in the first embodiment.

  As described above, in the present embodiment, when the user has not sufficiently boiled after cooking for a short time or cooking after cooking (such as when the sensor temperature is rising) after cooking such as stewing, By heating at a predetermined heating amount, the sensor temperature at the time of boiling of the cooked food can be detected accurately and stably, and the temperature can be adjusted more accurately, and the cooking performance can be improved.

  In the above description, heating is performed at a predetermined heating amount for a predetermined time. However, heating is performed while turning on and off at a predetermined heating amount, or heating is stopped for a predetermined time, and then the predetermined heating amount or the predetermined heating is performed for a predetermined time. The same effect can be obtained by heating while turning the amount on and off.

  In addition, by making the predetermined temperature range θdiff according to the reference temperature, the lower the reference temperature, the worse the sensor sensitivity due to the pan shape, etc. (following of the sensor temperature is slower with respect to the temperature change of the object to be heated) Even in that case, by reducing the predetermined temperature range θdiff (for example, when the reference temperature is 40 ° C. or less, θdiff is 7 ° C., and when the reference temperature is 40 ° C. to 80 ° C., θdiff is 10 ° C., the reference When the temperature is 80 ° C. or higher, θdiff is set to 13 ° C.), and it is possible to optimize the temperature adjustment temperature of the cooked food, and the cooking performance can be improved.

  As described above, the induction heating cooker according to the present invention, when the customer feels that there is not enough flavor after cooking the boiled food, when the additional cooking is performed, it is boiled by giving it a high temperature and a temperature range. Since it can be cooked so that the taste soaks evenly in a short time, it can be adapted to the use of built-in type and stationary type induction heating cookers.

The block diagram of the induction heating cooking appliance in Embodiment 1, 2 of this invention The figure which shows the sensor temperature and heating amount in Embodiment 1 of this invention. The figure which shows the sensor temperature and heating amount in Embodiment 2 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating coil 2 Induction heating means 3 Temperature detection means 4 To-be-heated object 6 Control means

Claims (7)

A heating coil for induction heating the object to be heated; induction heating means for induction heating the object to be heated by supplying a high frequency current to the heating coil; temperature detection means for detecting the temperature of the object to be heated; Control means for adjusting the heating amount of the induction heating means according to the temperature of the temperature detection means, the control means being based on the temperature of the object to be heated after a predetermined time from the start of heating by the temperature detection means An induction heating cooker in which the heating amount is controlled so as to perform temperature control within a predetermined temperature range with a temperature lower than the reference temperature by a predetermined temperature as an upper limit value thereafter. The induction heating cooker according to claim 1, wherein the control means performs temperature control using the temperature of the object to be heated immediately after the start of heating as a reference temperature. The induction heating cooker according to claim 1, wherein the control means performs temperature control using a temperature after heating for a first predetermined time with a first predetermined heating amount as a reference temperature. The induction heating cooker according to claim 1, wherein the control means performs temperature control using the temperature after the second predetermined time heating as a reference temperature while being turned on / off at the second predetermined heating amount. 2. The induction according to claim 1, wherein the control means stops heating for a third predetermined time, and then performs temperature control using a temperature after the fourth predetermined time heating with a third predetermined heating amount as a reference temperature. Cooking cooker. The control means stops heating for a fourth predetermined time, and performs temperature control using the temperature after heating as a reference temperature while turning on and off for a fifth predetermined time with a fifth predetermined heating amount. The induction heating cooker described in 1. The induction heating cooker according to any one of claims 1 to 6, wherein the control means has a predetermined temperature range corresponding to a reference temperature.

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