JP2008300256A - Induction-heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stable and healthy fried food by changing a control method only in the case a small amount of oil is determined by oil amount determination, and by preventing deterioration of the oil when preparing fried food. <P>SOLUTION: When a small amount is determined by an oil amount determining means 9, an oil temperature controlling means 8 prevents oil deterioration based on time lapse and an oil temperature from starting of cooking by a time measuring method 4 and a temperature detecting means 3 and carries out control suitable for the small amount of oil, and secures a constant quality of cooking even with the small amount of oil by notification with a notification method 10. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an induction heating cooker for cooking fried food using a small amount of oil.

Conventionally, although fried food cooking in this type of induction heating cooker performs warpage determination and oil amount determination with high accuracy, control after the determination relies on the result of the temperature detection means (see, for example, Patent Document 1).
JP 2004-165082 A

  However, in the above-mentioned conventional configuration, since the heating control is performed by relying only on the temperature detection means, it is not possible to consider the damage to the oil and the increase in viscosity that occur naturally as cooking progresses, and as soon as the user fries with a small amount of oil The problem was that the oil would be damaged. In addition, users who have no knowledge of how long the fouling of oil will occur will always have the problem of cooking with anxiety.

  The present invention solves the above-mentioned conventional problems, and if it is determined that the amount of oil is small by the oil amount determination, it performs not only heating control suitable for temperature control and deterioration suppression, but also voice, automatic off, etc. It is an object of the present invention to provide an induction heating cooker in which a user can cook fried foods that are healthy for the user by suppressing the increase in the damage and viscosity of the oil as much as possible.

  In order to solve the above-described conventional problems, the induction heating cooker of the present invention performs heating control suitable for a small amount of fried food only when it is determined that the amount of oil is small, and sometimes voices the timing of turning over the ingredients and oil Notify when to replace.

  Thus, the user can not only ensure good cooking performance but also suppress oil deterioration such as oil damage and viscosity, so that fried food cooking can be performed with peace of mind.

  When cooking with a small amount of oil, the heating cooker of the present invention prevents oxidation that damages the oil or increases the viscosity due to overheating power by performing heating control suitable for the small amount of oil. Good fried food cooking can be provided.

  The first invention includes a heating coil that induction-heats an object to be heated, a top plate on which the object to be heated is placed, temperature detection means that detects the temperature of the top plate or the object to be heated, and from the start of cooking. A time measuring means for counting time, an inverter circuit for driving the heating coil, a selecting means for selecting a frying mode, an oil temperature setting means for setting a desired oil temperature when the frying mode is selected, the temperature detecting means, Oil temperature control means for controlling electric power to control the oil temperature from the result of oil temperature setting means, and oil amount determination means for determining the oil amount by the temperature detection means, and the oil amount determination when the frying mode is selected Only when it is determined that the amount is small by means, it is possible to efficiently oxidize without overshooting at each temperature by having a different maximum input power value for each set temperature. It can be determined an optimum output value win. Also, the optimum cooking menu should be different at each set temperature, and it is possible to make an output suitable for the menu.

  In the second invention, in particular, in the first invention, when the deep-fried food mode is selected, it is determined that the amount of oil is small by the oil amount determining means, and a heavy load is introduced, and the temperature detected by the temperature detecting means decreases by a certain value or more. In this case, by reducing the maximum input power value at the time of return from the maximum input power value used at the time of preheating and preventing the progress of scorching, the internal temperature has risen sufficiently even in a small amount of deep-fried food with a small amount of oil. The best fried color can be obtained above.

  According to a third aspect of the invention, in particular, in the first or second aspect, when the deep-fried food mode is selected, the oil amount determining means determines that the amount is small, and the temperature detected by the temperature detecting means when a heavy load of food is introduced is a constant value. When it is reduced above, by having a voice means to inform by voice to increase the frequency of flipping the food, it is easy to burn down to the bottom because it is heavy, and the food that tends to burn only on one side when the return fire power is high Even when fried, it is possible to fry without failure.

  In particular, in the fourth invention, in any one of the first to third inventions, when the deep-fried food mode is selected, the heating power is automatically reduced every certain time only when it is determined to be a small amount by the oil amount determination means. Thus, increase in viscosity and bubbling due to oil oxidation can be suppressed.

  The fifth invention is, in particular, in any one of the first to fourth inventions, when the fried food mode is selected, it is determined as a small amount by the oil amount determination means, and the integrated value exceeds a certain value after a certain period of time, By automatically turning off the thermal power, it is possible to prevent oxidation from proceeding considerably and cooking with oil exceeding the edible range, and to provide a safe and healthy fried food to the user.

  In the sixth invention, in particular, in any one of the first to fifth inventions, only when the deep-fried food mode is selected and it is determined that the oil amount is small, whether the input is turned off or the constant input is turned on. By performing only the intermittent input, it is possible to improve the workmanship in the cooking menu that heats the interior slowly over time.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1: shows the schematic of the block which comprises the induction heating cooking appliance in the 1st Embodiment of this invention.

  In FIG. 1, a top plate 2 is for placing an object to be heated, a temperature detecting means 3 is for detecting the temperature of the object to be heated or the top plate, and a time measuring means 4 is for measuring time. Yes, the inverter circuit 5 drives the heating coil 1, the fried food mode selection means 6 selects the fried food mode, and the oil temperature setting means 7 sets the oil temperature desired by the user. Yes, the oil temperature control means 8 controls the inverter circuit 5 according to the result of the temperature detection means 3 and supplies electric power to the heating coil 1. The oil amount determination means 9 is based on the temperature detection means 3 and the time measurement time 4. Oil amount determination means for determining the oil amount from the relationship between the speed of temperature rise and the oil amount.

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

  First, a frying pan with oil to be heated is placed on the top plate 2 by the user, the frying mode is selected by the frying mode selection means 6, and the oil temperature is set by the oil temperature selection means 7 and cooked. Is started, the temperature detecting means 3 detects the temperature of the pan (to-be-heated object) or the top plate 2 and the time measuring means 4 measures the time, while the oil temperature control means 8 measures the heating coil 1 and the inverter circuit. 5 is controlled and heating is performed. Also, the oil amount is determined by the oil amount determining means 9, the result is reflected in the oil temperature control means 8, and the maximum input power value is changed for each set temperature only when the oil amount is determined to be small.

  As described above, the fried food mode is selected in the present embodiment and the maximum input power value is changed for each set temperature only when the oil amount determination determines that the amount is small, for example, the oil amount determination determines that the amount is small. In many cases, when the temperature is set at a low temperature of 150 ° C., foods that have a thickness such as university potatoes and do not easily pass through to the inside are often fried slowly, so the maximum input power value should be as low as about 800 W. By doing so, not only is it possible to prevent wasteful overshoot, but output efficiency is improved, and oxidation of oil can also be suppressed. In addition, when the maximum input power value is set to a high heating power of 1000 W or higher at a high temperature setting of 200 ° C., the oil temperature recovers quickly, so that there is no inconvenience that the oil temperature recovers slowly and the image becomes sticky. In the case of high temperature setting, frozen food is often used. In such a case, the temperature may drop by 30 ° C or more when the food is added. The time can be shortened and the result is improved.

(Embodiment 2)
FIG. 2 shows a process diagram of the induction heating cooker in the second embodiment of the present invention.

  FIG. 3 shows a schematic diagram of blocks constituting an induction heating cooker according to the second embodiment of the present invention.

  In FIG. 2, for example, when food is added after preheating is completed at 180 ° C., the oil temperature drops around 20 ° C. when the load on the food is not so heavy, but the load on the food with a large amount of frozen food added is reduced. If it is heavy, the oil temperature drops by 40 ° C or more. In such a case, the temperature detection unit 3 detects the result and reflects the result on the oil temperature control unit 8 to perform control. At that time, if the heating power to be restored is high, especially those with heavy loads are likely to sink to the bottom and easily burn, so that the burning proceeds only on the outside, and the temperature does not rise inside. Therefore, when food with a heavy load is introduced and the result detected by the temperature detecting means 3 decreases by a certain value or more, it is possible to prevent the progress of scoring by reducing the return heating power from the maximum heating power during preheating. Become.

  As described above, in the present embodiment, when the deep-fried food mode is selected, it is determined that the amount of oil is small by the oil amount determination means 9 and a heavy load is introduced, and the temperature detection by the temperature detection means 3 decreases by a certain value or more. By reducing the return heating power from the maximum heating power at the time of preheating, it is possible to prevent the progression of scoring and obtain a good workmanship without reducing the return heating power too much.

  In addition, when using the deep-fried food mode, when the oil amount determining means 9 determines that the amount is small and a heavy load is applied and the temperature result of the temperature detecting means 3 decreases by a certain value or more, as shown in FIG. In addition, by providing a notifying means (sound means) 10 that informs by voice that the frequency of turning over the food is increased, the temperature detecting means 3 is inevitably the maximum when the food that has been in contact with the bottom immediately after being introduced is inevitably restored to the temperature. An input power value that is too high and burnt on the opposite side can be completed without failure.

  Furthermore, the voice means 10 may notify the cook to receive the result of the oil amount determination means 9 when cooking is performed for a long time, and to change the oil or finish cooking when an appropriate time is exceeded. Is possible. Thereby, the cook can perform fried food in peace, without worrying about oil deterioration and exceeding the edible limit.

(Embodiment 3)
FIG. 4 is a diagram showing the relationship between heating and free fatty acids. The deep-fried food is cooked at a high temperature, touching metals such as iron and copper, and impurities are mixed in the oil, so the oxidation of oil is very easy to proceed, but this oxidation mainly increases free fatty acids. As the oxidation progresses, the color and odor worsen as the oxidation progresses, and the oil also increases in viscosity and eventually deteriorates and becomes uneatable. The limit of becoming uneatable is the free fatty acid 2% shown in FIG.

  This oxidation / degradation is greatly related to the amount of oil, thermal power, and ingredients, but it accelerates when a large amount of ingredients are fried with a small amount of oil. For example, when a normal fried food is performed with a small amount of 200 g of oil, oil smoke is generated from about 10 minutes and the viscosity is increased. Therefore, when using the deep-fried food mode, only when the oil amount determining means 9 determines that the amount is small, the time measuring means 4 and the oil temperature control means 8 are used automatically and step by step after the oil amount determination is completed. By reducing the thermal power, it is possible to provide oil that is good as intake oil and acceptable in workmanship.

  Also, if you continue to cook fried food with a small amount of oil, the oil will be damaged and will not be suitable as ingested oil, so when using the fried food mode, it will be determined by the oil amount determination means 9 and a certain time will elapse after the oil amount determination ends After that, if the integrated value exceeds a certain value, the process ends automatically by turning off the thermal power, and until the end, the user can cook fried food without worrying about the level of oil deterioration even with a small amount of oil. I can have you.

  In addition, there are two types of menus for cooking deep-fried foods with a small amount of oil, such as a type of edible cutlet that is deeply fried and a type that cooks in a short time with light and light ingredients. In the menu, the latter is a lighter food with less load, and the control method is such that the outside slowly changes color while gradually raising the internal temperature by passing the heat through to the inside rather than performing the control to speed up the temperature quickly and fry deeply. Is good. Therefore, only when the user selects the deep-fried food mode and the oil amount determination means 9 determines that the amount is small, the oil temperature control means 8 prevents the oil from being deteriorated and either turns off the input or turns on the constant input. By performing control that performs intermittent input only, and not having the maximum input power value for temperature recovery, it is possible to perform control suitable for a menu fried with a small amount of oil, so the workmanship is improved . In this case, when the cooking is performed in a short time with a light food with less load on the other side, since the decrease in the oil temperature is originally small, there is no significant influence.

  As described above, the induction heating cooker according to the present invention can improve the workmanship while preventing the deterioration of the oil even when cooking with a small amount of oil. Applicable.

Schematic of the block which comprises the induction heating cooking appliance in Embodiment 1 of this invention. Schematic of the process of the induction heating cooking appliance in Embodiment 2 of this invention Schematic of the block which comprises the induction heating cooking appliance in Embodiment 2 of this invention. The figure which showed the relationship between the heating and free fatty acid in Embodiment 3 of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating coil 2 Top plate 3 Temperature detection means 4 Time measurement means 5 Inverter circuit 6 Deep-fried food mode selection means 7 Oil temperature setting means 8 Oil temperature control means 9 Oil amount determination means 10 Notification means (voice means)

Claims (6)

A heating coil for inductively heating the object to be heated, a top plate for placing the object to be heated, temperature detecting means for detecting the temperature of the top plate or the object to be heated, and time measurement for counting time from the start of cooking Means, an inverter circuit for driving the heating coil, selection means for selecting the frying mode, oil temperature setting means for setting a desired oil temperature when the frying mode is selected, the temperature detection means, and the oil temperature setting means Oil temperature control means for controlling electric power to control the oil temperature and oil amount determination means for determining the oil amount by the temperature detection means, and when the frying mode is selected, the oil amount determination means determines that the amount is small. Induction heating cooker having a maximum input power value that differs for each set temperature only. When deep-fried food mode is selected, if the amount of oil is judged to be small by the oil amount judgment means, and the food detected by the temperature detection means falls below a certain value when heavy load is added, the maximum input power value at the time of recovery is used for preheating The induction heating cooker according to claim 1, wherein the induction heating cooker is reduced from a maximum input power value to prevent the progression of scorching. Audio means that when the deep-fried food mode is selected, it is determined that the amount of oil is low by the oil amount determination means, and when the heavy load is introduced and the temperature detected by the temperature detection means falls below a certain value, the sound is notified to increase the frequency of turning the food over. The induction heating cooker according to claim 1 or 2, comprising: The induction heating cooker according to any one of claims 1 to 3, wherein when the deep-fried food mode is selected, the heating power is automatically lowered at every elapse of a predetermined time only when it is determined as a small amount by the oil amount determination means. The heating power is automatically turned off when the deep-fried food mode is selected and the oil amount determining means determines that the amount is small and the integrated value exceeds a certain value after a certain period of time has elapsed. Induction heating cooker. The intermittent input of only either turning off the input or turning on the constant input is performed only when the deep-fried food mode is selected and the amount of oil is determined to be small. Induction heating cooker.

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