JP2009066091A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker capable of detecting the temperature of a pot at a high speed, improving temperature detection accuracy and appropriately controlling the heating amount of a pot heating means. <P>SOLUTION: An infrared sensor 8 for detecting infrared rays emitted by the pot has a sensor base material 20, a first thermal element 22 for detecting the temperature change of the sensor base material 20 and a second thermal element 23 for detecting the atmospheric temperature of the sensor base material 20, and is provided with an infrared reflecting layer 25 for reflecting the infrared rays facing the second thermal element 23. Thus, the first thermal element 22 acts as a thermal element for temperature detection; the second thermal element 23 acts as a thermal element for temperature compensation, and the heating amount of the pot heating means is controlled corresponding to pot temperature detection information by the infrared sensor. Thus, the temperature of the pot is detected at a high speed; the temperature detection accuracy is improved, and the heating amount of the pot heating means is appropriately controlled. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a heating cooker such as a rice cooker or an electromagnetic cooker that controls the heating amount of a pot heating means in accordance with temperature detection information of the pot.

  In this type of conventional cooking device, the temperature of the pan is measured by the pan temperature detecting means that is in contact with the bottom of the pan, and cooking is performed by controlling the pan heating means based on the temperature detection information of the pan. is doing. However, in the temperature measurement by the pan temperature detection means, when heating by the pan heating means, especially when heating the pan with a large amount of heat in a short time by electromagnetic induction heating by the heating coil, against the actual temperature rise of the pan, There is a problem in that the temperature detection is delayed and the temperature already increased to a predetermined temperature is further continuously heated, resulting in an excessive heating amount. This is because the temperature of the contact rises due to heat conduction while the pan temperature detecting means is in contact with the bottom of the pan, and further, the temperature rises due to heat conduction to the internal thermal element. This is because it takes time to detect the temperature of the pan due to the efficiency and the heat capacity of the member.

Therefore, a heating cooker equipped with a pan temperature detecting means that is not in contact with the bottom of the pan, such as an infrared sensor, has been proposed (see, for example, Patent Documents 1 to 3).
Japanese Patent No. 1862944 Japanese Patent No. 2747887 JP-A-9-154715

  However, in the configuration of the cooking device equipped with the pan temperature detecting means such as the conventional infrared sensor, the temperature of the pan can be detected at high speed, but only the infrared is detected, so the temperature detection accuracy is high. It is hard to say that it is high, and it is impossible to control the heating amount of the proper pan heating means.

  The present invention solves the above-described conventional problems, and an object thereof is to provide a heating cooker that can detect the temperature of a pan at high speed, has high temperature detection accuracy, and can control the heating amount of an appropriate pan heating means. And

  In order to solve the above-mentioned conventional problems, the cooking device of the present invention radiates a device body, a pan equipped in the device body, a pan heating means for heating the pan, a lid covering the device body, and the pan. An infrared sensor for detecting infrared rays, and a control means for controlling the heating amount of the pan heating means in accordance with the temperature detection information of the pot by the infrared sensor, the infrared sensor comprising: a sensor base; and a sensor base based on absorption of infrared rays. An infrared reflection layer that includes a first thermal element that detects a temperature change of the material and a second thermal element that detects an ambient temperature of the sensor substrate, and reflects infrared rays relative to the second thermal element. It is provided.

  Thereby, when the pan is heated by the pan heating means and the pan temperature rises, infrared radiation is generated from the outer surface of the pan, and the infrared sensor detects the infrared rays. That is, the sensor base material that forms the infrared sensor absorbs infrared light from the pan, and the first thermal element arranged on the sensor substrate detects a temperature change of the sensor base material. At the same time, since the sensor base material does not absorb the infrared light from the pan at the portion where the infrared reflective layer is disposed and the temperature change does not occur, the second thermal element has the ambient temperature where the sensor base material is installed. To detect. In this way, the infrared sensor acts as a temperature detecting thermal element for the first thermosensitive element and as a temperature compensating thermal element for the second thermosensitive element, and the control means uses the pan temperature detection information by the infrared sensor. The heating amount of the heating means is controlled. Therefore, while detecting the temperature of a pan at high speed, the temperature detection accuracy is high and the heating amount control of an appropriate pan heating means can be performed.

  The cooking device of the present invention can detect the temperature of the pan at a high speed and has high temperature detection accuracy, and can control the heating amount of an appropriate pan heating means.

  1st invention is an apparatus main body, the pan equipped to an apparatus main body, the pan heating means which heats a pan, the lid which covers an apparatus main body, the infrared sensor which detects the infrared rays which a pot radiates | emits, and the pan by an infrared sensor Control means for controlling the amount of heating of the pan heating means according to the temperature detection information, and the infrared sensor detects a temperature change of the sensor base material due to absorption of infrared light. And a second heat sensitive element for detecting the ambient temperature of the sensor substrate, and a heating cooker provided with an infrared reflecting layer that reflects infrared light relative to the second heat sensitive element. Thereby, the sensor base material which forms an infrared sensor absorbs the infrared rays from the pan, and the first thermal element arranged on the sensor substrate detects a temperature change of the sensor base material. At the same time, since the sensor base material does not absorb the infrared light from the pan at the portion where the infrared reflective layer is disposed and the temperature change does not occur, the second thermal element has the ambient temperature where the sensor base material is installed. To detect. In this way, the infrared sensor acts as a temperature detecting thermal element for the first thermosensitive element and as a temperature compensating thermal element for the second thermosensitive element, and the control means uses the pan temperature detection information by the infrared sensor. The heating amount of the heating means is controlled. Therefore, while detecting the temperature of a pan at high speed, the temperature detection accuracy is high and the heating amount control of an appropriate pan heating means can be performed.

  According to a second aspect of the present invention, in particular, in the first aspect of the invention, the infrared sensor is disposed in a space between the bottom of the pan and opposed to the bottom of the pan, so that the temperature of the pan can be accurately measured in a non-contact manner. It can be detected.

  In particular, according to the third invention, in the first or second invention, an infrared absorbing layer that absorbs infrared rays relative to the first thermal element is provided, so that the infrared absorbing layer radiates from the bottom of the pan. Is absorbed with high efficiency, and the sensor substrate is heated with this amount of heat. The infrared absorption layer is formed of, for example, a black paint having a low infrared reflectance, and is applied to the sensor base so as to cover the first thermal element. The infrared radiation emitted from the bottom of the pan is the first thermal sensitivity. Since the sensor substrate is heated by this amount of heat while receiving heat in a larger area than the element, when the temperature of the pan rises in a short time, the temperature of the sensor substrate and the first thermosensitive element follows the temperature change. It rises and can accurately detect the temperature of the pan.

  In particular, in the fourth invention, in any one of the first to third inventions, the infrared reflecting layer is disposed between the sensor base and the pan so as to cover the second thermosensitive element. Infrared rays are prevented from being radiated from a bottom portion of the sensor substrate to a portion of the sensor substrate where the second thermal element is disposed in a larger area than the second thermal element. Furthermore, when a gap is provided between the infrared reflecting layer and the sensor base material, the temperature of the second heat sensitive element and the sensor base material in that portion is not affected by the temperature of the pan like the first heat sensitive element. The temperature of the atmosphere in which the infrared sensor is disposed is substantially maintained. That is, the first thermosensitive element acts as a temperature detecting thermosensitive element, whereas the second thermosensitive element acts as a temperature compensating thermosensitive element, and can accurately detect the temperature of the pan.

  According to a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the sensor base material is provided with a heat insulating portion at an intermediate portion between the first thermal element and the second thermal element. The heat flow from one heat sensitive element to the second heat sensitive element is suppressed. That is, heat is transferred by heat conduction from the sensor base material where the first thermal element, which is a temperature detecting thermal element, is arranged, to the sensor base material, where the second thermal element, which is a temperature compensating thermal element, is arranged. , And the temperature of the temperature-compensating thermosensitive element is suppressed from rising, and the temperature can be accurately detected from a low temperature to a high temperature.

  In particular, the sixth aspect of the present invention includes the pressure adjustment means for adjusting the pressure in the pan in any one of the first to fifth aspects of the invention. As a result, the inside of the pan can be controlled to a required pressure, and cooking performance is improved.

  In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, the pan is housed in a protective frame equipped on the device body, and the infrared rays transmitted through the infrared ray radiated by the pan pass through the protective frame. In addition to being able to measure the temperature of the pan, infrared rays from the pan can pass through the infrared transmitting portion of the protective frame, and in addition, water droplets are dropped on the infrared sensor by the member of the infrared transmitting portion. And the accumulation of dust can be prevented, so that the temperature measurement of the pan is accurate and the cooking performance can be maintained for a long 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)
1-4 has illustrated the electromagnetic induction heating type rice cooker as a heating cooker in Embodiment 1 of this invention.

  As shown in FIG. 1, the electromagnetic induction heating rice cooker according to the present embodiment includes a pot 1 that accommodates an object to be cooked such as rice or water and is equipped on the apparatus body 13, and a pot that heats the bottom of the pot 1. The heating means 2 and the pan side heating means 3 for heating the side surface, the lid 5 covering the device main body 13, the protective frame 6 for detachably storing the pan 1 in the device main body 13, and infrared transmission at the bottom of the protective frame 6 An infrared sensor 8 that detects infrared rays from the pan 1 that passes through the unit 7, and a control unit 12 that controls the heating amount of the pan heating means 2 and the pan side surface heating means 3 according to the temperature detection information of the pot 1 by the infrared sensor 8. And.

  In the present embodiment, the pot heating means 2 and the pot side surface heating means 3 each induction heat the pot 1 with a plurality of heating coils. The lid 5 rotates around a lid hinge 5a provided at one end of the device main body 13. The lid 5 is detachably provided on a lid cover constituting the lower part of the lid 5, and the pan 1 is in a state where the lid 5 is closed. It has an inner lid 4 that covers the opening. The inner lid 4 has a steam hole 4a for discharging steam during cooking. Further, when the lid 5 is closed, a gap is formed between the pan 1 and the inner lid 4, but the gap is sealed with a loop packing 4 b attached to the inner lid 4, Is sealed.

  The infrared transmitting portion 7 of the protective frame 6 that houses the pan 1 is formed of a material that transmits infrared rays emitted from the pan 1. Specifically, halogen compound glass, crystallized glass, so-called infrared transmissive resin, and the like are assumed, but various types are available depending on the size of the infrared transmissive part 7, the heat capacity of the infrared sensor 8 as a whole, and the heat capacity of the thermal element. The surface material of the pan 1 is not particularly limited as long as it is a material having a high transmittance of infrared rays emitted. An infrared sensor 8 that detects infrared rays from the pan 1 is disposed below the infrared transmitting portion 7. When the pan 1 is stored in the protective frame 6, the pan support member 6 a provided at the upper end of the protective frame 6 supports the upper end flange portion of the pan 1, so that the entire space between the pan 1 and the protective frame 6 and the bottom of the pan 1 are There is a predetermined gap 6b between the infrared transmitting portions 7.

  The upper part of the lid 5 has a second steam hole 9a for discharging the steam in the pan 1 and a spherical umami that prevents the blow-off by detecting the rise of “rice cake” generated during cooking in the pan 1 A steam cylinder 9 having a sensor 9b is arranged. The lid 5 has an inner lid heating means 10 such as a heating coil provided for heating the inner lid 4, and an inner lid temperature detection that contacts the upper surface of the inner lid 4 to detect the temperature of the inner lid 4. There is means 11.

  The control means 12 has a heating means control section 12 a, a pan temperature measurement control section 12 b, and an inner lid temperature measurement control section 12 c, and a signal input by an input operation section 14 provided on the front surface of the device main body 13. The rice cooking process is executed based on the values stored in the storage means (not shown), such as the temperature in the water immersion process, the temperature increase rate, the time, the temperature in the cooking process, and the temperature increase rate. In the rice cooking process, the heating means controller 12 a controls the pot heating means 2, the pan side surface heating means 3, and the inner lid heating means 10 based on detection signals from the infrared sensor 8 and the inner lid temperature detection means 11.

  Next, the infrared sensor 8 for detecting the temperature of the pan 1 will be described.

  It is configured such that infrared rays radiated when the pan 1 reaches a high temperature pass through the infrared transmitting portion 7 of the protective frame 6 and reach the infrared sensor 8. By the way, the infrared radiation characteristics differ between the metal material such as stainless steel as the surface material of the pan 1 and the coating resin material. However, in a rice cooker, rice is usually cooked with a single dedicated pan 1 prepared, and the temperature change of the pan 1 can be detected by the temperature change of a preset thermal element. Note that the infrared sensor 8 as in the present embodiment is classified as a thermal sensor and is generally less expensive than a quantum sensor, but has a low sensitivity and a time constant (thermal response time). Is a big thing and can not cope with a rapid temperature rise like when water disappears in the boiling maintenance process of rice cookers, but by adopting the configuration as shown in Fig. 2, these problems are solved. is doing.

  That is, the infrared sensor 8 includes a resin film sensor base 20, a wiring pattern 21 formed on the sensor base 20, and a first thermal element 22 that detects a temperature change of the sensor base 20 due to absorption of infrared rays. And a second heat sensitive element 23 for detecting the ambient temperature of the sensor substrate 20. In addition, an infrared absorbing layer 24 that absorbs infrared rays is disposed on the surface of the sensor substrate 20 so as to be opposed to the first thermal element 22, and an infrared ray that reflects infrared rays so as to be opposed to the second thermal element 23. A reflective layer 25 is disposed. Further, for the purpose of protecting the first heat sensitive element 22, the second heat sensitive element 23, the wiring pattern 21 and the like with the protective layer 26 of a resin material having electrical insulation, heat resistance, etc., one side of the sensor substrate 20 is provided. Covering.

  The material of the infrared absorption layer 24 can be a black resin material having a high infrared absorption rate, and the material of the infrared reflection layer 25 can be a polished aluminum metal material having a low infrared absorption rate. Not what you want. The material of the resin film of the sensor base material 20 is a resin material such as a thin film-shaped polyimide resin as long as it has heat resistance against temperature rise due to infrared rays emitted from the pan 1 and insulation that can print the wiring pattern 21. Good. The infrared absorption layer 24 and the infrared reflection layer 25 are bonded and integrated with the surface of the sensor base material 20, but they can be arranged separately.

  In FIG. 2, the sensor base material 20, the wiring pattern 21, the first heat sensitive element 22, and the second heat sensitive element 23 are firstly connected to the sensor base material 20. The two thermosensitive elements 23 are arranged by coating so as to be printed, for example, and then the wiring pattern 21 is arranged. In FIG. 2, the sensor base 20 is thinner than the protective layer 26 and the sensor base 20 and the first thermal element 22 appear to have the same thickness. However, the present invention is not limited to this. The shape such as the size and thickness may be adjusted without departing from the spirit of the present invention.

  Here, FIG. 3 has shown the input operation part 14, and rice cooking starts by setting the pan 1 which put rice and water in the apparatus main body 13, and pressing the rice cooking switch 14a. The input operation unit 14 includes a hardness setting switch 14b, a course setting switch, and the like, and various settings can be made while viewing the input display unit 15a. Further, during operation, the rice cooking lamp 15b, the heat retaining lamp 15c, and the reheating lamp 15d are turned on in accordance with the operation state such as rice cooking and heat retaining.

  Next, the operation method of each process of a rice cooking process is demonstrated.

  The rice cooking process of the rice cooker in this Embodiment is comprised in order of the water immersion process A1, the cooking process A2, and the steaming process A3 shown in FIG. 4, as is well known. In addition, the process which maintains the inside of the pan 1 at high temperature is performed in cooking process A2, and this is called a boiling maintenance process.

  The water immersion step A1 is a step for sufficiently gelatinizing the center of the rice in the subsequent steps by immersing the rice in water having a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance. Therefore, the pot heating coil as the pot heating means 2 and the pot side heating coil as the pot side heating means 3 are energized so that the temperature of the rice and water rises to a temperature at which rice gelatinization does not start. And heat the sides. The whole rice in the pan 1 is maintained uniformly at a target temperature, and the water absorption conditions of the rice in the pan 1 are kept uniform. The predetermined temperature at the time of the water immersion step A1 is maintained at 40 ° C. to 60 ° C. or less at which no gelatinization occurs.

  When the immersion step A1 is performed for a predetermined time, the cooking step A2 is then executed. In the cooking step A2, the bottom of the pan 1 is mainly heated by the pan heating means 2, and the temperature of rice and water in the cooked rice is raised to the boiling point of water. Of course, you may heat with the pan heating means 2, the pan side surface heating means 3, and the inner lid heating means 8.

  Starch gelatinization starts when the temperature of rice and water in the pan 1 reaches around 60 ° C. during the heating in the cooking step A2. By appropriately absorbing water in the water immersion step A1, water and heat can be sufficiently transferred to the inside of the rice, gelatinization is performed up to the center of the rice, and the process proceeds to the boiling maintaining step of the cooking step A2.

  In the boiling maintenance step, water convects by boiling from the bottom, so that water and heat flow vigorously between the rice, so that water and heat are evenly supplied to the whole rice in the pan 1 and gelatinization is promoted. Moreover, the water in the pan 1 boils and becomes steam, and the steam passes through between the rice and rises and is discharged from the second steam hole 9a through the steam hole 4a of the inner lid 4 to the outside. Pasting is further promoted by passing steam between the rice.

  When the cooked water in the pot 1 evaporates and almost disappears, the temperature of the pot 1 rises rapidly. When the infrared sensor 8 detects a predetermined temperature due to this rapid temperature rise, the control means 12 ends the boiling maintenance process and proceeds to the next steaming process A3. That is, the time of the boiling maintenance process depends on the amount of water supplied into the pot 1 in the inundation process A1, the ratio of rice and water (referred to as water addition / decrease), the amount of cooking rice, and the like.

  Finally, in the steaming step A3, the pan heating means 2 generates heat to the bottom of the pan 1 to such an extent that the rice on the bottom of the pan 1 does not dry or burn, and the pasting of the rice is continued. As described above, in the steaming step A3, it is important to keep the whole pan 1, that is, the rice at a high temperature at a temperature at which the rice does not dry or burn so that the rice is gelatinized to the core. After performing the steaming step A3 for a predetermined time (for example, around 15 minutes), a heat retaining step for maintaining the temperature in the pan 1 at a predetermined temperature (for example, about 70 ° C.) is performed. Such an operation is realized by the control means 12 operating the pan heating means 2 and the like in accordance with the progress of the rice cooking process and the heat retaining process, the opening and closing of the lid 5, the input from the input operation unit 14, and the like.

  Next, the operation of the infrared sensor 8 will be described in detail.

  When the pot heating means 2 heats the pot 1 in the rice cooking process, the opening of the pot 1 is covered with the inner lid 4, and the temperature of the rice and water stored in the heated pot 1 rises. Temperature rises. As a result, infrared radiation from the outer surface of the pan 1 toward the protective frame 6 is generated, and the infrared sensor 8 detects the infrared light. The sensor base material 20 of the resin film forming the infrared sensor 8 absorbs infrared rays at the portion where the infrared absorption layer 24 is arranged and the temperature rises. Therefore, the first thermal element 22 arranged in the wiring pattern 21 is used as the sensor. A temperature change of the substrate 20 is detected.

  On the other hand, the sensor substrate 20 does not absorb infrared rays at the portion where the infrared reflective layer 25 is disposed, and the second thermal element 23 disposed in the wiring pattern does not generate a temperature change. Detect the ambient temperature where the is installed.

  In addition, since it is the structure which arrange | positions the infrared sensor 8 in the apparatus main body 13 on the outer side of the pan 1, and covers the upper part of the pan 1 with the lid | cover 5, when the lid | cover 5 is closed at least during operation of rice cooking or heat retention, Infrared light emitted from an object outside the apparatus does not reach the infrared sensor 8. Since there is almost no “disturbance” for temperature measurement by the infrared sensor 8, the temperature detection information of the pan 1 is maintained with high accuracy.

  The controller 12 uses the pan temperature measurement control unit 12b to change the first thermosensitive element 22 as a temperature detecting thermosensitive element for the pan 1 and the second thermosensitive element 23 as a temperature compensating thermosensitive element. While detecting temperature at high speed, according to such temperature detection information of the pan 1, the heating amount of the pan heating means 2 etc. is controlled at high speed. Therefore, while detecting the temperature of the pan 1 at high speed, the temperature detection accuracy is high, and appropriate heating amount control of the pan heating means 2 can be performed. That is, the temperature and the heating amount necessary for each step of the rice cooking step are obtained to the maximum, and the heating unevenness of the rice is small enough to sufficiently promote gelatinization and cook the whole deliciously.

  Here, since the space | gap 6b was provided between the bottom part of the pan 1, and the protective frame 6 with the pan support member 6a, the low temperature protective frame 6 from the high temperature pan 1 by both contacting directly. No heat conduction to In addition, when the pan heating means 2 is an induction heating system, the temperature of the pan 1 is higher than that of the heating coil and the protective frame 6 through which the induction heating high-frequency current flows. Infrared rays are emitted toward the gap 6b, and no infrared rays are emitted from the protective frame 6 to the pan 1 and the gap 6b. Moreover, since the infrared sensor 8 has provided the space | gap between the bottom parts of the pan 1, and has arrange | positioned facing the bottom part of the pan 1, it can detect the temperature of the pan 1 correctly with non-contact. With such a configuration, the temperature at the bottom of the pan 1 and the infrared rays radiated from the pan 1 are stabilized, and the infrared sensor 8 can detect the temperature of the pan 1 more accurately.

  In addition, by forming the infrared transmission part 7 through which the infrared rays radiated from the pan 1 are transmitted in the protective frame 6, the infrared rays from the pan 1 pass through the infrared transmission part 7 of the protective frame 6 and reach the infrared sensor 8, In addition to being able to measure the temperature of the pan 1, a member of the infrared transmitting portion 7 is disposed between the pan 1 and the infrared sensor 8, so that water droplets are dropped on the infrared sensor 8 and dust is accumulated. Since it can prevent, the temperature measurement of the pan 1 is accurate and can maintain rice cooking performance for a long period of time.

  The infrared absorbing layer 24 is formed of a black paint having a low infrared reflectance, and may be applied to the sensor base 20 so as to cover the first thermal element 22. The infrared ray radiated from the bottom of the pan 1 is emitted from the infrared absorbing layer 24. Since the film-shaped sensor substrate 20 having a small heat capacity is heated at the same time as receiving heat, even when the temperature of the pan 1 rises in a short time, the temperature rises rapidly following the temperature change, and more accurately. Temperature can be detected.

  As described above, in the present embodiment, the infrared sensor has the sensor base, the first thermosensitive element that detects the temperature change of the sensor base due to the absorption of infrared rays, and the second that detects the ambient temperature of the sensor base. In addition to detecting the temperature of the pan at high speed, the temperature detection accuracy is high and an appropriate pan is provided. A cooking device capable of controlling the heating amount of the heating means can be provided.

  In the present embodiment, the pot heating means 2, the pot side surface heating means 3 and the inner lid heating means 10 use induction heating, but any heat source such as an electric heater or gas combustion may be used. It is not necessary to provide other than 2. Moreover, each may be a single ring shape, and may be divided | segmented into plurality. Of course, it may be composed of a plurality of coils.

  The infrared sensor 8 and the inner lid temperature detection means 11 may be any ones that can detect a range from a temperature during normal operation to a high temperature at the time of abnormality.

  The input operation unit 14 is provided with a rice seed input unit (not shown) for selecting rice species (white rice, brown rice, non-washed rice) or freshness (new rice, ordinary rice, old rice), etc. The storage means stores the appropriate temperature increase rate for each rice variety and freshness, and the core remains by executing the cooking process at a temperature increase rate according to the selected rice variety and freshness. Can be cooked to the right hardness.

  In addition, in this Embodiment, in order to obtain the temperature detection information of the pan 1, it comprises only the non-contact infrared sensor 8, However, The conventional contact-type temperature detection means is used together, A pan temperature measurement control part You may calculate by 12b.

  In addition, it is good also as a structure which shields the infrared rays which the pan | pan 1 radiates | emits by arrange | positioning the 2nd thermal element 23 of the infrared sensor 8 under the protective frame 6. FIG. In other words, the infrared reflective layer 25 may be formed by the protective frame 6.

  In addition, you may form the part which opposes the whole protective frame 6 or the bottom face of the pan 1 with an infrared rays transmissive material so that the temperature of the pan 1 can be measured from a wide range.

  In addition, although the infrared sensor 8 is arrange | positioned under the approximate center of the pan 1, you may provide in the vicinity of the pan heating means 2, the inside, etc., It is not limited to this. In addition, by arranging it in the vicinity of the pan heating means 2, it becomes possible to directly measure the portion where the temperature is highest in the heating portion of the pan 1 and further the change in temperature rise is large. A large amount of heat can be given. Furthermore, as one of the driving courses, it is possible to set a course that changes the texture and flavor by generating an appropriate burn.

  In addition, in this Embodiment, the case where the temperature of the pan 1 is higher than the atmospheric temperature of the attachment part of the infrared sensor 8 is demonstrated. Of course, the temperature of rice and water and the temperature of the pan 1 may be lower than the temperature of the infrared sensor 8 at the start of the rice cooking operation. In such a case, the infrared absorption layer 24 formed on the surface of the sensor base material 20 covering the upper surface of the first thermosensitive element 22 in the infrared sensor 8 emits infrared rays toward the bottom surface of the pan 1 having a lower temperature. Due to the radiation, the temperature of the first thermal element 22 decreases. On the other hand, there is no infrared radiation from the infrared reflecting layer 25 formed on the surface of the sensor substrate 20 that covers the upper surface of the second thermal element 23. As a result, the temperature of the pan 1 can be detected using the first thermosensitive element 22 as a temperature detecting thermosensitive element and the second thermosensitive element 23 as a temperature compensating thermosensitive element. That is, as in the case where the temperature of the pot 1 is higher than the ambient temperature, the temperature detection information of the pot 1 is obtained by the pot temperature measurement control unit 12b, and the control means 12 controls the pot heating means 2 and the like to cook rice. can do.

(Embodiment 2)
FIG. 5 shows an infrared sensor of the heating cooker in the second embodiment of the present invention. The configurations of the heating cooker and the infrared sensor are the same as those in the first embodiment, and thus the description thereof will be omitted and the differences will be mainly described.

  As shown in the figure, the infrared sensor 8 according to the present embodiment has a first thermal element 22, that is, an infrared absorption layer 24, and a second thermal element 23, that is, an intermediate between the sensor base 20 and the infrared reflection layer 25. An opening 27 is provided in the opening, and the heat flow from the first heat sensitive element 22 to the second heat sensitive element 23 is suppressed by the heat insulating part by the opening 27. This is because the opening 27 reduces the cross-sectional area of the middle part of the sensor base material 20 and acts as a heat insulating part that suppresses heat flow, and is a part where the first thermal element 22 that is a thermal element for temperature detection is arranged. Heat is transferred by heat conduction from the sensor substrate 20 to the sensor substrate 20 on which the second thermosensitive element 23 that is a temperature-compensating thermosensitive element is disposed, and the second thermosensitive element 23 that is a temperature-compensating thermosensitive element 23. This suppresses the rise in temperature.

  As described above, the infrared sensor according to the present embodiment is a temperature-compensating thermal element from the portion of the sensor base material where the first thermal element, which is a temperature detecting thermal element, is disposed by providing a heat insulating portion. It suppresses the heat transfer due to heat conduction to the sensor base material on which the second thermosensitive element is arranged, and the temperature of the thermosensitive element for temperature compensation rises, and the temperature is accurately controlled from a low temperature to a high temperature. It can be detected.

  In addition, as the sensor base material 20, for example, a resin and metal powder are combined so that heat transfer is possible in the vertical direction in the figure, but heat transfer is not possible in the horizontal direction. By providing a heat insulating member in the middle part of 20, an effect similar to the heat insulating part by the opening 27 in FIG. 5 can be obtained.

(Embodiment 3)
FIG. 6 shows an infrared sensor of a heating cooker according to Embodiment 3 of the present invention. The configurations of the heating cooker and the infrared sensor are the same as those in the first embodiment, and thus the description thereof will be omitted and the differences will be mainly described.

  As shown in the figure, in the infrared sensor 8 in the present embodiment, the wiring pattern 21 is first arranged on the sensor base 20, and then the first thermal element 22 and the second thermal element 23 are arranged. . Moreover, the sensor base material 20 in the infrared sensor 8 is a basic constituent member, and an insulating layer may be added thereto.

  Further, as shown in the figure, the infrared reflecting layer 25 is formed of a sheet metal having a high infrared reflectance, and at the same time, a gap is formed between the sensor base 20 and the infrared transmitting portion 7 so as to cover the second thermal element 23. It is provided and arranged. With this configuration, it is possible to prevent infrared rays from being radiated from the bottom of the pan 1 to the sensor base material 20 where the second thermal element 23 is disposed. Further, since there is a gap between the infrared reflecting layer 25 and the sensor base material 20, the temperature of the second heat sensitive element 23 and the sensor base material 20 of the part is the first heat sensitive element 22 which is a temperature detecting heat sensitive element. Unlike the above, the temperature of the atmosphere in which the infrared sensor 8 is disposed is maintained, so that it can act as a more accurate temperature compensating thermal element, and the temperature can be detected more accurately.

  Thus, in the infrared sensor according to the present embodiment, the infrared reflective layer is between the sensor base and the pan so as to cover the second thermal element (specifically, between the sensor base and the infrared transmission part). ) To prevent the infrared rays from being radiated from the bottom of the pan to the sensor base of the portion where the second thermal element is disposed in a larger area than the second thermal element. Furthermore, when a gap is provided between the infrared reflecting layer and the sensor base material, the temperature of the second heat sensitive element and the sensor base material in that portion is not affected by the temperature of the pan like the first heat sensitive element. The temperature of the atmosphere in which the infrared sensor is disposed is substantially maintained. That is, the first thermosensitive element acts as a temperature detecting thermosensitive element, whereas the second thermosensitive element acts as a temperature compensating thermosensitive element, and can accurately detect the temperature of the pan.

(Embodiment 4)
7-9 has illustrated the electromagnetic induction heating type rice cooker as a heating cooker in Embodiment 4 of this invention. The same elements as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted.

  As shown in FIG. 7, the electromagnetic induction heating type rice cooker in this Embodiment has the pressure adjustment means 31, Embodiment 1 by the point which raises the pressure in the pan 1 to atmospheric pressure or more during a rice cooking process. Is different. The device main body 13 also has room temperature detection means 35.

  The pressure adjusting means 31 includes a spherical pressure adjusting ball 31a for opening and closing the steam hole 4a, a pressure adjusting ball driving means 31b for moving the spherical pressure adjusting ball 31a to open and close the steam hole 4a, and the pressure in the pan 1. It is comprised by the pressure detection means 31c to detect. By closing the steam hole 4a by the pressure adjusting ball 31a and sealing the steam in the pan 1, the pressure in the pan 1 is set to atmospheric pressure or higher. Further, the pressure adjusting ball 31a is moved to open the steam hole 4a, and the steam in the pot 1 is released to the outside through the steam hole provided in the steam hole 4a and the lid 5, thereby reducing the pressure in the pot 1. Same as atmospheric pressure. Thus, since this pressure adjustment means 31 exhibits the function to raise the pressure in the pan 1, it can be said that it is a pressurization means.

  FIG. 8 shows the input operation unit 14 according to the present embodiment. Rice cooking is started by setting the pan 1 containing rice and water in the apparatus main body 13 and pressing the rice cooking switch 14a. The input operation unit 14 includes a hardness setting switch 14b, a course setting switch, and the like, and various settings can be made while viewing the input display unit 15a. During operation, the rice cooking lamp 15b, the heat retention lamp 15c, the reheating lamp 15d, and the pressure lamp 15e are turned on according to the operation state such as rice cooking and heat insulation.

  Next, each step of the rice cooking process will be described with a focus on differences from the first embodiment.

  In the rice cooking process in FIG. 9, the infrared sensor 8 detects the temperature of the bottom surface of the pan 1 and sends a signal to the control means 12. Based on the signal from the infrared sensor 8, the control means 12 sets the state of the water and rice in the pot 1 as appropriate values in each of the rice cooking processes roughly divided into the water immersion process A1, the cooking process A2, and the steaming process A3. The energization amount to each heating coil of the pan heating means 2, the pan side surface heating means 3, and the inner lid heating means 10 is controlled so as to be maintained at the set temperature or a predetermined time.

  That is, the pan heating means 2 and the pan side surface heating means 6 generate heat at the bottom and side surfaces of the pot 1 by induction heating with the current supplied from the control means 12. Similarly, the inner lid heating means 10 also causes the inner lid 4 to generate heat by induction heating with a current supplied from the control means 12. Moreover, in each process A1-A3 of immersion, cooking, and steaming, the temperature control of the rice during cooking is performed by switching the open / close state of the spherical pressure adjusting ball 31a.

  In this embodiment, since “pressure rice cooking” is performed, the pressure in the pan 1 is usually raised to atmospheric pressure or higher in the cooking step A2 among the water immersion step A1, the cooking step A2, and the steaming step A3. , Heated to 100 ° C. or higher. Therefore, at the start of the cooking process A2, the steam hole 4a is closed by the pressure adjusting ball driving means 31b which is the pressure adjusting means 31, and the inside of the pan 1 is sealed. And the pot heating means 2 heats the pot 1, the water and the rice in the pot 1 are heated, and when steam is generated by boiling of water, the steam is sealed in the pot 1, so the pressure in the pot 1 is increased. It can be maintained at a pressure higher than atmospheric pressure. That is, rice is cooked in a "high temperature and high pressure" state in which the boiling point of water is increased and the pressure is increased. The rice in the entire pan 1 is quickly heated to gelatinize the rice starch.

  Of course, in this cooking step A2, if the rice is boiled rapidly in order to shorten the cooking time, the surface of the rice will be gelatinized first, and water and heat cannot be sufficiently transferred to the inside of the rice. Since the rice cooking process is completed in a state where the gelatinization is not completed, it becomes sticky rice without stickiness. However, the rice that has undergone a moderate water immersion step A1 can be cooked with water of 100 ° C. or higher because the pressure in the pan 1 is higher than atmospheric pressure. Compared with cooking with water, the heating amount per unit time increases, and gelatinization can be promoted. When the pressure detection means 31c and the inner lid temperature detection means 11 detect that the cooking is performed at a predetermined “high temperature and high pressure”, the process proceeds to the boiling maintenance process which is the latter half of the cooking process A2.

  In the boiling maintaining step, the control means 12 operates the pressure adjusting ball driving means 31b of the pressure adjusting means 31, moves the pressure adjusting ball 31a, and opens the steam hole 4a. Boiling is maintained by heating the pot heating means 2 while making the pressure in the pot 1 equal to the atmospheric pressure. Since the moisture content of the rice subjected to the pressure treatment with the highest temperature and the highest pressure in the cooking step A2 is high, the time required for water absorption of the rice can be shortened. Thereby, the power consumption of the heating energy which heats water in cooking process A2 and a boiling maintenance process can be suppressed.

  Also, in the boiling maintenance process, water convects due to boiling from the bottom of the pan 1, so that water and heat flow evenly between the rice, so that water and heat are evenly supplied to the entire rice in the pan 1 and gelatinization occurs. Promoted. Moreover, the water in the pan 1 boils into steam, and the steam passes through the rice and rises and is discharged from the steam hole 4a of the inner lid 4 through the pressure adjusting means 31 to the outside of the machine. Pasting is further promoted by passing steam between the rice.

  When the cooked water in the pot 1 evaporates and almost disappears, the temperature of the pot 1 rises rapidly. When the infrared sensor 8 detects a predetermined temperature due to this rapid temperature rise, the control means 12 ends the boiling maintenance process and proceeds to the next steaming process A3. That is, the time of the boiling maintenance process depends on the amount of water supplied into the pot 1 in the water immersion process A1, the ratio of rice and water (referred to as water adjustment), the amount of cooked rice, and the like.

  Furthermore, it is necessary to remove the excess steam generated in the steaming process A3 and the water adhering to the rice by the user's loosening operation. On the other hand, in the heat retaining process, the outflow of steam proceeds with the drying of the rice. Since this reduces the taste, it is necessary to suppress such outflow of steam. Therefore, the operation of the pressure adjusting means 31 suppresses the outflow of steam in the pan 1.

  In addition, it can also be steamed in the pressurized state by closing the steam hole 4a and maintaining the pressure in the pan 1 at a pressure higher than atmospheric pressure by filling the steam. High-temperature steam at 100 ° C. or higher becomes fine particles, passes through the gaps in the rice in the pot 1, reaches the bottom of the pot 1, and wraps each grain of rice. High temperature steam is supplied to all the rice in the pan 1, and gelatinization is maintained uniformly.

  In addition, by comprising the pressure adjustment means 31 with the pressure regulation ball 31a which opens and closes the steam hole 4a which discharge | releases the vapor | steam in the pan 1, the pressure regulation ball drive means 31b, and the pressure detection means 31c, It is possible to detect the pressure change in the pan 1 due to the fluctuation of the amount of steam generated in the pan 1 such as water adjustment, control the opening time of the steam hole 4a, and adjust the steam discharge amount. Thereby, it controls to predetermined pressure and temperature in each process of rice cooking, and the rice cooking performance is stabilized by confirming the fall of pressure and holding at predetermined high temperature and pressure.

  In addition, depending on the rice species, the steam hole 4a can be closed in each step of cooking rice, so that it can be kept in the necessary high temperature and high pressure state, for example, white rice and non-washed rice, millet rice, germinated brown rice, brown rice, etc. By obtaining the combined high temperature and high pressure, the rice cooking performance becomes more stable.

  In addition, in order to detect the pressure in the pan 1, you may provide the temperature detection means which can measure the temperature in the pan 1 instead of the pressure detection means 31c.

  In the heat retaining step, the steam hole 4a is closed with a spherical pressure adjusting ball 31a of the pressure adjusting means 31 at a predetermined time interval, the inside of the pan 1 is sealed, and the pressure reducing means (not shown) is operated, By depressurizing the pressure in 1, the air and the heat retaining odor in the pan 1 can be driven out, and the deliciousness of the heated rice can be maintained.

  Next, the configuration and operation of the infrared sensor 8 will be described.

  Although the structure of the temperature detection of the pan 1 by the infrared sensor 8 is the same as that of the first embodiment, the rice cooking performance is further improved by using it together with the pressure adjusting means 31. The boiling temperature starts in the cooking process, the temperature in the pan 1 rises, and the sealed steam causes the inside of the pan 1 to become a “high temperature and high pressure” of 100 ° C. or higher, and the inner lid temperature detecting means 11 and Detected by the pressure detecting means 31c. Here, by continuing the heating by the pan heating means 2, the bottom of the pan 1 is further heated, and the surface temperature of the pan 1 is quickly increased by the infrared sensor 8 immediately before becoming a partial high temperature and high pressure state from the top of the pan 1. Then, the control means 12 stops the pot heating means 2 by the heating means control section 12a. That is, it is heated to the maximum temperature and pressure at the last minute to promote the gelatinization of rice. Moreover, the inside of the pan 1 is opened to the atmospheric pressure by the pressure adjusting means 31, and the inside of the pan 1 can be controlled to a necessary pressure, so that the rice cooking performance is improved.

  In addition, it is superior in that brown rice, germinated brown rice, etc. can be cooked softly in a relatively short time by cooking at high temperature and high pressure than normal rice cooking, but the temperature in the pan 1 is further increased at a high speed by the infrared sensor 8, Since it can detect with high precision, it can be heated with the pot heating means 2 to the very high temperature in each process of rice cooking, the increase in a heating amount can be aimed at and rice cooking performance improves.

  In addition, the rice operation input part (not shown) which selects the rice seed | species which cooks rice is provided in the input operation part 14, and the pressure value appropriate for each rice seed | species is each memorize | stored in a memory | storage means, By adjusting with the pressure adjustment means 31 so that it may become a corresponding pressure value, it can be cooked with the temperature and pressure suitable for each rice kind. For example, in the case of brown rice, it can be cooked without hardness and crustiness by making the pressure value higher than when white rice is selected. Moreover, by making it possible to select rice varieties more finely from soft rice and hard rice, new rice and old rice, white rice and brown rice, etc., more appropriate rice cooking can be performed for each rice variety.

  Thus, in the present embodiment, the pressure adjusting means for adjusting the pressure in the pan is provided, and the control means adjusts the pressure in the pan based on the temperature of the pan detected by the infrared sensor. When the inside of the pan is filled with steam generated and further heated and filled with steam at a high temperature or above atmospheric pressure, the infrared sensor detects the temperature of the pan at high speed, so the temperature in the pan Detect changes accurately. As a result, in each step of cooking rice, the inside of the pan can be opened to the atmospheric pressure by the pressure adjusting means at an appropriate timing, or the pressure inside the pan can be increased to the atmospheric pressure or higher, and the inside of the pan can be controlled to the required pressure. Will improve.

  In addition, although the pressure adjustment means 31 adjusted the pressure in the pan 1 by opening and closing the steam hole 4a of the inner lid 4, what kind of thing may be used as long as the pressure in the pan 1 can be controlled.

  In addition, in the rice cooking process or the heat retaining process, “pressure heating” in which the pressure in the pan 1 is set higher than atmospheric pressure and “steam heating” in which steam generated by a steam generating means (not shown) is introduced into the pan 1. By repeating it alternately, it is possible to eliminate heating unevenness in the upper and lower sides, and to heat the charged steam and heat it to a high pressure, so that it can be cooked softer in the rice cooking process. Moreover, in the rice cooking process and the heat-retaining process, the introduced steam is further infiltrated into the bottom of the pan 1, and heating and hydration can be promoted without drying, without unevenness in the top and bottom of the pan 1, thereby promoting gelatinization. The rice-cooking performance for cooking delicious and delicious rice and the heat-retaining performance maintained in moist heat-retaining rice at an appropriate temperature are obtained.

  In addition, at the reheating process which heats heat-retaining rice or cold rice, at least the pressure in the pan 1 is increased from atmospheric pressure to “pressure heating”, whereby the steam in the pan 1 is removed by the pressure adjusting means 31. The steam is sealed and generated by a steam generating means (not shown) and charged from a steam inlet (not shown) to be heated to a high pressure so that the steam further penetrates into the bottom of the pan 1. . Since heating and hydration can be performed in a short time without unevenness, the rice can be reheated to delicious rice without drying.

  The pressure adjusting ball driving means 31b for moving the spherical pressure adjusting ball 31a of the pressure adjusting means 31 can be formed of an electric motor, a solenoid, a shape memory alloy that expands and contracts according to temperature, and the like. This is also a well-known technique and is not shown.

  It is to be noted that the steam heating means (not shown) for further heating the steam supplied from the steam generating means (not shown) into the pan 1 is constituted by the inner lid 4, the inner lid heating means 10, etc. The temperature can be changed to a high-temperature steam having a temperature exceeding the boiling point of water and can be put into the pot 1. While the temperature in the pan 1 is 100 ° C or higher in the cooking process of pressure rice, steam of a high temperature equal to or higher than that is added, and the steaming process increases the temperature without lowering the temperature of the rice. It can be maintained, and deliciousness is improved by extracting sweetness with high-temperature steam to rice that has been heated until immediately before being burnt by the infrared sensor 8.

  It should be noted that the heating amount is adjusted with high accuracy by temperature detection information by the infrared sensor 8 according to the kind and state of rice such as white rice and brown rice, new rice and old rice, and steam generating means (not shown) and inner lid heating means 10 By controlling the operation, it is possible to construct a high temperature steam at the required temperature, cooked into rice with good taste with sweetness and stickiness due to sufficient gelatinization, and improved rice cooking performance . In addition, it maintains the deliciousness for a long time by introducing steam heating in the heat retention process after the rice cooking process and the reheating process for the user to heat the rice as needed for the cold rice. be able to.

  In addition, as has been done in the past, depending on the type of rice, the pressure and temperature conditions of the cooking process are set and selected to achieve suitable rice cooking, rice stickiness, hardness, etc. Can be controlled, and variations in taste can be suppressed to improve taste.

  As described above, the cooking device according to the present invention detects the temperature of the pan at a high speed, has high temperature detection accuracy, and can control the heating amount of an appropriate pan heating means. It can be applied to an electromagnetic cooker having various cooking menus as well as a cooker.

Sectional drawing which illustrated the rice cooker as a heating cooker in Embodiment 1 of this invention Sectional drawing which shows the infrared transmission part and infrared sensor of the same heating cooker The top view which shows the input operation part of the heating cooker Temperature chart showing the rice cooking process of the rice cooker as the heating cooker The top view which shows the infrared sensor of the heating cooker in Embodiment 2 of this invention Sectional drawing which shows the infrared rays permeation | transmission part and infrared sensor of the heating cooker in Embodiment 3 of this invention. Sectional drawing which illustrated the rice cooker as a heating cooker in Embodiment 4 of this invention The top view which shows the input operation part of the heating cooker Temperature chart showing the rice cooking process of the rice cooker as the heating cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Pan heating means 3 Pan side surface heating means 5 Lid 6 Protective frame 6b Space | gap 7 Infrared transmission part 8 Infrared sensor 12 Control means 13 Apparatus main body 14 Input operation part 20 Sensor base material 21 Wiring pattern 22 1st thermal element 23 1st Thermal element 2 24 Infrared absorbing layer 25 Infrared reflecting layer 26 Protective layer 27 Heat insulation part (opening part)
31 Pressure adjusting means

Claims (7)

Depending on the temperature detection information of the device body, the pan equipped on the device body, the pan heating means for heating the pan, the lid that covers the device body, the infrared sensor that detects the infrared radiation emitted from the pan, and the infrared sensor Control means for controlling the heating amount of the pan heating means, wherein the infrared sensor includes a sensor base, a first thermosensitive element for detecting a temperature change of the sensor base due to absorption of infrared rays, and a sensor base A cooking device having a second thermosensitive element for detecting an atmospheric temperature and provided with an infrared reflecting layer for reflecting infrared rays relative to the second thermosensitive element. The heating cooker according to claim 1, wherein the infrared sensor is disposed so as to be opposed to the bottom of the pan by providing a gap between the infrared sensor and the bottom of the pan. The cooking device according to claim 1 or 2, further comprising an infrared absorption layer that absorbs infrared rays relative to the first thermosensitive element. The heating cooker according to any one of claims 1 to 3, wherein the infrared reflective layer is disposed between the sensor base and the pan so as to cover the second thermosensitive element. The cooking device according to any one of claims 1 to 4, wherein the sensor base material is provided with a heat insulating portion at an intermediate portion between the first heat sensitive element and the second heat sensitive element. The cooking device according to any one of claims 1 to 5, further comprising pressure adjusting means for adjusting the pressure in the pan. The cooking device according to any one of claims 1 to 6, wherein the pan is housed in a protective frame provided in the apparatus main body, and an infrared transmitting portion through which infrared rays emitted from the pan are transmitted is formed in the protective frame.

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