JP2011090915A - Induction heating cooker and program thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the following problem: when a cooking vessel 102 and a cooking object 101 are maintained at a prescribed temperature lower than a boiling temperature, heating control is performed so that the cooking vessel 102 and the cooking object 101 are kept in the prescribed temperature lower than the boiling temperature even when the water is gone and scorching occurs, and scorching determination by the temperature gradient of the cooking vessel 102 is not possible. <P>SOLUTION: The induction heating cooler includes a top plate 104 on which the cooling vessel 102 for heating the cooking object 101 is placed, a control means 106 for controlling the electric current applied to a heating coil 105 to heat the cooking vessel 102, a temperature-detecting means 107 for detecting a temperature of the cooking vessel 102, a temperature adjusting means 106a for heat-controlling the cooking vessel 102 and the cooking object 101 at the prescribed temperature lower than the boiling temperature, and a water-detecting means 106b for increasing a heating amount of the cooking vessel 102 and detecting an amount of the water in an inner bottom of the cooking vessel 102 based on the temperature gradient of the cooking vessel 102. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an induction heating cooker that induction-heats a cooking container, and more particularly to an induction heating cooker having a heat retaining function for keeping the temperature of a cooking container constant and a program thereof.

  In recent years, induction cooking devices that induction-heat cooking containers such as pans and frying pans with a heating coil have become widespread.

  Conventionally, this type of induction heating cooker has a function of improving cooking performance by maintaining the temperature of the cooking container / cooking at a predetermined temperature lower than the boiling temperature of the cooking (for example, patents). Reference 1).

  Moreover, in the case of boiled food cooking etc., the solid substance accumulated on the inner bottom of the cooking container is heated, moisture is lost, and scorching occurs. Here, when there is moisture, the cooking container is kept near the boiling temperature even if heating is continued. However, if the moisture disappears, the temperature of the cooking container rises. Therefore, some conventional induction heating cookers have a function of detecting the temperature of the cooking container, determining whether the burning has occurred due to the temperature gradient, and suppressing the burning (for example, see Patent Document 2). ).

JP 11-123140 A JP 2007-115515 A

  However, in the configuration as in the above-described conventional patent document 1, even when the cooking container / cooked product is kept at a predetermined temperature lower than the boiling temperature, the scorching occurs due to a delay in heating control or uneven heating. there is a possibility.

  However, if the cooking container / cooking material is kept at a predetermined temperature lower than the boiling temperature as in Patent Document 1, the heating control is performed so that the cooking container / cooking material is maintained at the predetermined temperature lower than the boiling temperature even if the moisture is lost and scorching occurs. For this reason, there is a problem that the burn-in determination based on the temperature gradient of the cooking container cannot be performed as in Patent Document 2.

  The present invention solves the above-described conventional problems, and even when the cooking container / the cooked product is maintained at a predetermined temperature lower than the boiling temperature, the burn determination is easily performed based on the temperature gradient of the cooking container. It aims at providing the induction heating cooking appliance which becomes possible.

  In order to solve the above-described conventional problems, an induction heating cooker according to the present invention includes a top plate on which a cooking container for heating a cooked product is placed, a heating coil for generating an induction magnetic field for heating the cooking container, Control means for controlling the high-frequency current applied to the heating coil to heat the cooking container, temperature detection means for detecting the temperature of the cooking container provided below the top plate, and the cooking container / the cooking container Temperature adjusting means for controlling the heating of the cooked food to a predetermined temperature lower than the boiling temperature, and detecting the moisture content of the inner bottom of the cooking container based on the temperature gradient of the cooking container by increasing the heating amount of the cooking container And a moisture detecting means.

  Accordingly, even when the cooking container / the cooked product is kept at a predetermined temperature lower than the boiling temperature, the burn-in determination can be easily made based on the temperature gradient of the cooking container.

  The induction heating cooker according to the present invention can easily make a burn determination based on the temperature gradient of the cooking container, even when the cooking container / the food is kept at a predetermined temperature lower than the boiling temperature. .

Structure explanatory drawing which shows roughly the induction heating cooking appliance in Embodiment 1 of this invention The flowchart which shows the operation | movement sequence of the induction heating cooking appliance in Embodiment 1 of this invention. Graph of elapsed time of induction heating cooker and temperature of cooking container 101 in Embodiment 1 of the present invention The flowchart which shows the operation | movement sequence of the induction heating cooking appliance in Embodiment 2 of this invention. Structure explanatory drawing which shows schematically the induction heating cooking appliance in Embodiment 3 of this invention The flowchart which shows the operation | movement sequence of the induction heating cooking appliance in Embodiment 3 of this invention.

  The first invention controls the cooking by controlling a top plate on which a cooking container for heating a cooking object is placed, a heating coil for generating an induction magnetic field for heating the cooking container, and a high-frequency current applied to the heating coil. Control means for heating the container, temperature detection means for detecting the temperature of the cooking container provided at the lower part of the top plate, and the cooking container / the cooked food in the cooking container at a predetermined temperature lower than the boiling temperature. A temperature adjusting means for controlling the heating and a moisture detecting means for increasing the amount of heating of the cooking container and detecting the moisture content of the inner bottom of the cooking container based on the temperature gradient of the cooking container.

  Thereby, even when the cooking container / the cooked product is kept at a predetermined temperature lower than the boiling temperature, it is possible to easily determine the burn-in based on the temperature gradient of the cooking container.

  In particular, according to the second invention, in the first invention, the moisture content in the inner bottom of the cooking container is detected every predetermined time.

  Thereby, the moisture content of the inner bottom of the cooking container can be detected without performing complicated processing.

  According to a third aspect of the invention, in particular, in the first or second aspect of the invention, the interval for detecting the moisture content of the inner bottom of the cooking container is changed based on the temperature rising time / temperature falling time of the cooking container. Is.

  As the amount of water in the inner bottom of the cooking container decreases, the heat capacity decreases. Therefore, when the heating control is performed with the same heating amount, the temperature rise time / temperature fall time of the cooking container decreases as the moisture content in the inner bottom of the cooking container decreases.

On the contrary, when the moisture content in the inner bottom of the cooking container decreases and the cooking container is replenished or stirred, the moisture content in the inner bottom of the cooking container increases and the heat capacity increases. Therefore, when heating control is performed with the same heating amount, the temperature rise time / temperature fall time of the cooking container increases as the amount of water in the inner bottom of the cooking container increases.

  If the moisture content decreases, there is a higher possibility of scorching on the inner bottom of the cooking container, so the interval for detecting the moisture content of the inner bottom of the cooking container is shortened, and if the moisture content increases, scorching will occur. Therefore, the interval of detecting the moisture content of the inner bottom of the cooking container is increased.

  As a result, if the possibility of burning is low, avoid unnecessary heating, and if the possibility is high, the detection interval can be shortened so that it can be detected at the initial stage of burning. Convenience can be improved.

  According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, if the amount of water in the inner bottom of the cooking container is small, the cooking container is burnt by reducing the heating amount of the cooking container. It comprises so that the non-burning prevention means to prevent may be provided.

  As a result, it is possible to prevent the inner bottom of the cooking container from being burnt, the cooking performance of the induction heating cooker is improved, and the time and effort for cleaning the cooking container can be saved, improving convenience. it can.

  5th invention is equipped with the viscosity detection means which detects especially the viscosity of the said cooking thing in the said cooking container in any one invention of 1st to 4th, If the viscosity of the said cooking thing is high, the said cooking The interval for detecting the moisture content in the inner bottom of the container is configured to be shortened.

  When the viscosity of the cooked food is high, there is a high possibility that scorching will occur. Therefore, the interval for detecting the moisture content in the inner bottom of the cooking container is shortened.

  As a result, if the possibility of burning is low, avoid unnecessary heating, and if the possibility is high, the detection interval can be shortened so that it can be detected at the initial stage of burning. Convenience can be improved.

  In a sixth aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, the temperature detection means is configured to be an infrared sensor that detects infrared energy radiated from the cooking container via the top plate. It is.

  When the temperature detection means is a heat sensitive element, the heat of the cooking container is transferred to the top plate by heat conduction, and the heat of the top plate is transferred to the heat sensitive element by heat conduction to indirectly heat the cooking container. Therefore, there was a problem in temperature followability.

  By using an infrared sensor, it becomes possible to directly detect the temperature of the cooking container, the followability is improved, the performance of detecting the moisture content of the inner bottom of the cooking container is improved, and the cooking container The performance to prevent the scorch is improved, and the cooking performance and convenience of the induction heating cooker can be improved.

  In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, the temperature detection means is configured to be a quantum infrared sensor.

  When the infrared energy radiated from the cooking container is detected through the top plate, the heat of the cooking container is transmitted to the top plate by heat conduction, so the infrared sensor is radiated from the cooking container. Receiving infrared energy and infrared energy emitted from the top plate. In detecting the temperature of the cooking container, infrared energy emitted from the top plate becomes a detection error.

  The thermal infrared sensor is sensitive to a wide wavelength range of infrared rays, and the quantum infrared sensor is a compound semiconductor, the sensitivity wavelength can be changed by changing the composition or composition ratio.

  Therefore, when the infrared sensor is of a quantum type and the sensitivity wavelength of the infrared sensor is matched with the transmission wavelength of the top plate, the infrared energy radiated from the cooking container passes through the top plate and is received by the infrared sensor. The infrared energy radiated from the top plate is emissivity + reflectance + transmittance = 1, so that the emissivity is low because the transmissivity is high, and the influence of the infrared energy radiated from the top plate. Becomes lower.

  Thereby, the detection accuracy of the temperature of the cooking container is improved, the performance of detecting the moisture content of the inner bottom of the cooking container is improved, and the performance of preventing the cooking container from being burnt is improved. The cooking performance and convenience of the cooking device can be improved.

  The eighth invention provides a program for causing a computer to execute at least one of the induction heating cookers according to any one of the first to seventh inventions.

  Since it is a program, at least a part of the induction heating cooker of the present invention can be easily realized by cooperating hardware resources such as an electric / information device, a computer, and a server. In addition, the program can be distributed / updated and installed easily by recording on a recording medium or distributing the program using a communication line.

  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)
In the present specification, the “constant temperature” is a temperature within a predetermined range (for example, ± 5 ° C.) from a temperature determined based on an operation input by the input means (hereinafter referred to as “holding temperature”). Say that. For example, when the holding temperature is 80 ° C., the constant temperature refers to a temperature within the range of 75 ° C. to 85 ° C. “Constant” means that the temperature of the actual cooking container is maintained at a constant temperature by performing heating control so as to keep the temperature of the cooking container at the holding temperature.

  FIG. 1 is a configuration explanatory view schematically showing an induction heating cooker in the first embodiment of the present invention.

  In FIG. 1, a cooking container 102 for storing a cooked food 101, an outer case 103, a top plate 104 provided on the upper part of the outer case 103 for placing the cooking container 102, and an induction magnetic field for heating the cooking container 102 are generated. The heating coil 105 to be controlled, the control means 106 for heating the cooking container 102 by controlling the high-frequency current applied to the heating coil 105, and the temperature detection for detecting the infrared energy radiated from the cooking container 102 via the top plate 104. Means 107, input means 108 for receiving input from the user, and notification means 109 for notifying the user of various types of information are provided.

  Further, the control means 106 includes a temperature adjusting means 106a for controlling the heating of the cooking container 102 to a constant temperature of 80 ° C., and an inner bottom of the cooking container 102 based on the temperature gradient of the cooking container 102 by increasing the heating amount of the cooking container 102. A moisture detection means 106b for detecting the amount of moisture in the cooking container 102 and a burn-in prevention means 106c for preventing the cooking container 102 from being burnt by reducing the heating amount of the cooking container 102 when the moisture content in the inner bottom of the cooking container 102 is small. It has a configuration.

  The cooking container 102 is a pan, the outer case 103 is a metal case, the top plate 104 is a glass plate, the control means 106 and the viscosity detection means 106d are microcomputers, and the infrared detection means 107 is a quantum type. This configuration can be easily realized by using a photodiode as an infrared sensor, a capacitance type switch for the input means 108, and an LCD (Liquid Crystal Display) for the notification means 109.

  FIG. 2 is a flowchart showing an operation sequence of the induction heating cooker according to the first embodiment of the present invention.

  FIG. 3 is a graph of the elapsed time of the induction heating cooker and the temperature of the cooking vessel 102 in the first embodiment of the present invention.

  In FIG. 2, the induction heating cooker controls heating of the cooking container 102 to a constant temperature of 80 ° C. (S103 to S106), and the moisture content of the inner bottom of the cooking container 102 is changed to a temperature gradient of the cooking container 102 every predetermined time. (S107 to S112), and if the water content in the inner bottom of the cooking container 102 is small, the cooking container 102 is prevented from being burnt by reducing the heating amount (S113 to S116).

  The operation of this embodiment will be specifically described below.

  When the user performs an operation of starting the function of keeping the cooking container 102 at a constant temperature of 80 ° C. using the input means 108 and the control means 106 accepts (S101), the control means 106 detects the amount of water every predetermined time. Time measurement for performing is started (S102).

  Then, the control means 106 operates the temperature adjustment means 106a, and the temperature adjustment means 106a operates the temperature detection means 107. The temperature detection means 107 receives the infrared energy radiated from the cooking vessel 102, generates a current due to the photovoltaic effect, and outputs it.

  The temperature adjusting means 106a detects it as an output value, and converts it into the temperature of the cooking container 102 based on the output value (S103). And it is determined whether the cooking container 102 is 80 degreeC or more (S104).

  If the cooking container 102 is 80 degrees C or less (it is YES at S104), the temperature control means 106a will start the heating of the cooking container 102 by controlling the high frequency current applied to the heating coil 105 (S105).

  If cooking vessel 102 is 80 ° C. or higher (no in S104), temperature adjusting means 106a stops applying high-frequency current to heating coil 105 to stop heating cooking vessel 102 (S106).

  Thereafter, it is determined whether the elapsed time from S102 is equal to or longer than a predetermined time (S107). If it is less than or equal to the predetermined time (no in S107), the process returns to S103, and the heating control of the cooking vessel 102 to a constant temperature of 80 ° C. is continued.

  If it is more than predetermined time (it is Yes at S107), the control means 106 will operate the moisture detection means 106b, and the moisture detection means 106b will increase the amount of heating and will heat the foodstuff 101 (S108).

Here, in order to increase the heating amount, the amount of power applied to the heating coil may be increased as compared to S105, or the heating time may be increased from the time during which heating is continued in S103 to S107.

  Then, the moisture detection means 106b operates the temperature detection means 107, detects the temperature of the cooking container 102 as in S103 (S109), and determines whether the cooking container 101 is equal to or higher than the boiling temperature (S110).

  The boiling temperature of the cooked food 101 is about the boiling temperature, but is slightly different depending on the kind of the cooked food 101.

  Moreover, although the temperature of the cooking container 102 when the food 101 reaches the boiling temperature is also about the boiling temperature, it slightly differs depending on the material and thickness of the cooking container 102.

  If it is below the boiling temperature (no in S110), the process returns to S108 and heating is continued until the boiling temperature is reached.

  If the temperature is equal to or higher than the boiling temperature (Yes in S110), the moisture detection means 106b continues heating the cooking container 102 for a predetermined time (for example, 5 seconds) (S111), operates the temperature detection means 107 again, and cooks in the same manner as S103. The temperature of the container 102 is detected (S112), and the temperature gradient during the heating in S111 is calculated from the temperature of the cooking container 102 detected in S109 and S112 (S113).

  Then, the control means 106 operates the burn prevention means 106c, and the burn prevention means 106c determines whether or not the temperature gradient is equal to or higher than a predetermined value (S114).

  If the food to be cooked 101 is in a boiling state, the temperature of the cooking container 102 is also about the boiling temperature, but slightly varies due to the influence of heat conduction.

  Here, the predetermined value is a value within a range assumed in the variation. If the temperature gradient is equal to or lower than the predetermined value (no in S114), it is determined that no burning has occurred, and the process returns to S102, and the cooking container 102 is again heated to a constant temperature of 80 ° C.

  If the temperature gradient is equal to or higher than the predetermined value (Yes in S114), the non-burning prevention means 106c reduces the heating amount of the cooking container 102 (S115), and operates the notification means 109 to reduce the heating amount due to the occurrence of burning. This is notified to the user (S116), and the process ends (S117).

  Even if the temperature adjusting means 106a is configured to reduce the heating amount of the heating coil 105 so that the temperature of the cooking vessel 102 becomes 80 ° C. or lower in S106, the same effect can be obtained.

  The temperature adjusting means 106a may be configured to control the heating so as to be a predetermined temperature lower than the boiling temperature. Here, the predetermined temperature is not a constant temperature, but may vary.

The temperature adjusting means 106a calculates the temperature of the food 101 from the temperature of the cooking vessel 102,
You may comprise so that heating control may be carried out so that the temperature of the to-be-cooked food 101 may become predetermined temperature less than boiling temperature.

  In S115, the non-burning prevention means 106c may be configured to stop the heating of the cooking container 102.

  Although the boiling temperature is about the boiling temperature, it may be configured such that the user inputs or the induction heating cooker discriminates in order to correct the variation.

  Note that the moisture detection means 106b may be configured to continue heating for a predetermined time instead of S110, and to detect the amount of moisture based on the temperature gradient during that time.

(Embodiment 2)
The configuration explanatory diagram schematically showing the induction heating cooker according to the second embodiment is the same as that shown in FIG. 1, and a detailed description thereof will be omitted.

FIG. 4 is a flowchart showing an operation sequence of the induction heating cooker according to the second embodiment of the present invention.
S101 to S117 are the same as those in FIG. 2, and detailed description thereof is omitted.

  If the cooking container 102 is 80 degrees C or less by S104 (it is Yes at S104), the temperature control means 106a will heat the cooking container 102 (S105), and will time the heating time simultaneously (S201).

  If the heating time is short, the amount of water in the inner bottom of the cooking container 102 is reduced and easily burned. If the heating time is long, the amount of moisture in the inner bottom of the cooking container 102 is increased and difficult to burn. This correlation is stored in advance in the moisture detection means 106b.

  If the heating time is equal to or longer than the predetermined time (Yes in S202), the predetermined time from S102 to S107 is changed to moisture amount detection (Yes in S107) (for example, 5 seconds), and the heating time is equal to or shorter than the predetermined time. If there is (No in S202), it is extended (for example, 5 seconds). And the process after S107 is continued.

  Note that the same effect can be obtained by configuring to measure the heating stop time after S106 instead of measuring the heating time in S201 and determining whether the heating stop time is equal to or longer than the predetermined time in S202.

(Embodiment 3)
FIG. 5 is an explanatory diagram schematically showing an induction heating cooker according to the third embodiment of the present invention.

  In FIG. 5, the induction heating cooker includes a first temperature detection means 107 a that detects infrared energy radiated from the heating portion of the cooking vessel 102 / a portion near the heating portion via the top plate 104, and the cooking vessel 102. A second temperature detection means 107b for detecting infrared energy radiated from a distant part of the heating part via the top plate 104 is provided. Since other means are the same as those in FIG. 1, detailed description will be omitted.

  FIG. 6 is a flowchart showing an operation sequence of the induction heating cooker according to the third embodiment of the present invention.

  In FIG. 6, when the control means 106 operates the viscosity detection means 106d (S301), the viscosity detection means 106d heats the cooking container 102 for a predetermined time (S302). Thereafter, the viscosity detecting means 106d uses the first temperature detecting means 107a to acquire the temperature of the heated portion / the vicinity of the heating portion of the cooking container 102 (S303), and cooks using the second temperature detecting means 107b. The temperature of the far part of the heated part of the container 102 is acquired (S304).

  When the cooked food 101 has a high viscosity, the transmission of heat is deteriorated, so that a temperature difference occurs between the temperature of the cooking container 102 in the vicinity of the heated portion / the heated portion and the far portion. The correlation is stored in advance in the viscosity detecting means 106d, and the viscosity of the cooked food 101 is detected (S305).

  When the viscosity of the cooked food 101 is high, it is in a state of being easily burnt, and when it is low, it is in a state of being difficult to burn. Based on the viscosity of the cooked food 101, the interval at which the moisture detection means 106b detects the moisture content is changed. That is, the predetermined time in S107 is changed.

  The same effect can be obtained even if the viscosity is detected from the temperature gradient of the cooking vessel 101 before and after heating for a predetermined time.

  The means described in this embodiment cooperates with hardware resources such as a CPU (or microcomputer), a RAM, a ROM, a storage / recording device, an electric / information device including an I / O, a computer, a server, and the like. You may implement with the form of the program to be made. In the form of a program, new functions can be distributed / updated and installed easily by recording them on a recording medium such as magnetic media or optical media or distributing them using a communication line such as the Internet.

  As described above, the induction heating cooker according to the present invention enables burn-in determination even when the temperature of the cooking container / cooking material is kept at a predetermined temperature lower than the boiling temperature. It is effective for the application of the cooking device used.

DESCRIPTION OF SYMBOLS 101 Cooked food 102 Cooking container 104 Top plate 105 Heating coil 106 Control means 106a Temperature adjustment means 106b Moisture detection means 106c Non-sticking means 106d Viscosity detection means 107 Temperature detection means

Claims (8)

A top plate for placing a cooking container for heating the cooking object, a heating coil for generating an induction magnetic field for heating the cooking container, and a control for heating the cooking container by controlling a high-frequency current applied to the heating coil. Means, temperature detection means for detecting the temperature of the cooking container provided under the top plate, and temperature adjusting means for controlling the cooking container / the cooking food in the cooking container to a predetermined temperature lower than the boiling temperature. And an induction heating cooker that increases the amount of heating of the cooking container and detects moisture content of the inner bottom of the cooking container based on a temperature gradient of the cooking container. The induction heating cooker of Claim 1 which detects the moisture content of the inner bottom of the said cooking container for every predetermined time progress. The induction heating cooking appliance of Claim 1 or 2 which changes the space | interval which detects the moisture content of the inner bottom of the said cooking container based on the temperature rise time / temperature fall time of the said cooking container. The scorch prevention means which prevents that the said cooking container burns by reducing the heating amount of the said cooking container when there is little moisture content of the inner bottom of the said cooking container is any one of Claim 1 to 3. Induction heating cooker. 5. The apparatus according to claim 1, further comprising a viscosity detection unit configured to detect the viscosity of the cooked food in the cooking container, wherein when the viscosity of the cooked food is high, the interval for detecting the amount of moisture in the inner bottom of the cooking container is shortened. The induction heating cooker described. The induction heating cooker according to any one of claims 1 to 5, wherein the temperature detection unit is an infrared sensor that detects infrared energy radiated from the cooking container via the top plate. The induction heating cooker according to any one of claims 1 to 6, wherein the temperature detection means is a quantum infrared sensor. The program for making a computer perform at least 1 of the induction heating cooking appliance of any one of Claim 1 to 7.

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