JP2014229425A - Induction heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker capable of automatic cooking which can achieve good and the same performance of cooking even when a timing of an input of a cooking object by a user is varied in every cooking.SOLUTION: An induction heating cooker comprises: an operation part 4 for selecting a cooking menu; and a control part 13 for controlling heating of a cooking container 2 depending on a heat condition corresponding to the selected cooking menu. The control part 13 initiates a count of time when a cooking object input detection part 34 detects an input of a cooking object 35 and terminates cooking when the counted time reaches a predetermined cooing time thereby to achieve good and the same performance of cooking even when the timing of the input of the cooking object 35 by a user is varied in every cooking.

Description

  The present invention relates to an induction heating cooker that induction-heats a cooking container.

  In recent years, induction heating cookers that induction-heat cooking containers such as pans and frying pans with a heating coil have been widely used in general households and commercial kitchens.

  Conventionally, some induction heating cookers of this type can maintain the bottom surface temperature of a cooking container at a predetermined temperature even if the material of the cooking container is different (see, for example, Patent Document 1).

  FIG. 7 shows a conventional induction heating cooker described in Patent Document 1. As shown in FIG. As shown in FIG. 7, this conventional induction heating cooker includes a heating coil 63 that generates a high-frequency magnetic field and heats the cooking container, an inverter circuit 71 that supplies a high-frequency current to the heating coil 63, and an inverter circuit 71 An output control unit 73 that controls the magnitude of the output, a material detection unit 72 that detects the material of the cooking vessel 62, a temperature detection unit 68 that detects the temperature of the cooking vessel 62 based on the amount of radiant energy of the cooking vessel 62, and a material Temperature correction means 64 for correcting the detection value of the temperature detection means 68 according to the material of the cooking container 62 detected by the detection means 72. In addition, the output control unit 73 is configured to control the magnitude of the output of the inverter circuit 71 in accordance with the temperature corrected by the temperature correction unit 64, so that it is less affected by the material of the cooking vessel 62 and is highly accurate. The temperature of the cooking vessel 62 can be maintained at a predetermined temperature.

Japanese Patent Laying-Open No. 2005-078993

  However, in the above-described conventional configuration, after the cooking menu is selected and the cooking container is preheated at the temperature set according to the menu, the cooking time is automatically heated after heating at the control temperature set according to the menu. When trying to perform automatic cooking to end cooking, there was a problem that good cooking could not be realized because it was not possible to accurately measure the time when the food was heated without knowing when the food was put in.

  The present invention solves the above-mentioned conventional problems, and when the same cooking menu is automatically cooked, the cooked food is substantially cooked even if the timing of putting the cooked food into the preheated cooking container fluctuates. It is an object of the present invention to provide an induction heating cooker that can accurately measure the time to be cooked and cook a cooked food for an appropriate time to obtain a good quality.

  In order to solve the conventional problems, an induction heating cooker according to the present invention includes a heating coil that generates a high-frequency magnetic field and heats a cooking container, an inverter circuit that supplies a high-frequency current to the heating coil, and the cooking container. A cooking input detection unit that detects that the cooking item has been input, an operation unit that selects a cooking menu, and a time that has started counting after the cooking of the selected cooking menu has started. A control unit that controls the inverter circuit to end the cooking menu when the cooking time corresponding to the cooking menu is reached, and the control unit includes the cooked product detection unit in the cooking container. When it is detected that is input, counting of the time is started.

  Thus, when the automatic cooking is performed, the control unit starts counting the time when the food input detecting unit detects the input of the food, and when the counted time reaches the cooking time corresponding to the cooking menu, the cooking is performed. Since the process ends, even if the timing of the user putting the food is changed every time the food is cooked, the time for cooking the food can be accurately set as the cooking time, and good and almost the same quality work is performed. It becomes possible.

  The induction heating cooker according to the present invention can provide an induction heating cooker capable of performing good and almost identical cooking quality even when the timing of feeding the food is changed in automatic cooking.

The block diagram which shows the whole circuit structure of the induction heating cooking appliance of Embodiment 1 of this invention. The figure which shows the screen of the portable terminal of Embodiment 1 of this invention (A) Time chart showing a change in cooking container temperature with the passage of time from the start of cooking to the end of cooking (b) Time chart showing a change in detected temperature of the temperature detection unit with the passage of time from the start of cooking to the end of cooking ( c) Time chart showing changes in thermal power over time from the start of cooking to the end of cooking The top view which shows the cooking container of Embodiment 1 of this invention and the cooking container in a cooking container The figure which shows the cooked food of the other way in the cooking container of Embodiment 1 of this invention. (A) Time chart showing a change in cooking container temperature with the passage of time from the start of cooking to the end of cooking (b) Time chart showing a change in detected temperature of the temperature detection unit with the passage of time from the start of cooking to the end of cooking (c) ) Time chart showing changes in thermal power over time from the start of cooking to the end of cooking Block diagram of a conventional induction heating cooker

  A first invention is a heating coil that generates a high-frequency magnetic field and heats a cooking container, an inverter circuit that supplies a high-frequency current to the heating coil, and a food input that detects that the food is input into the cooking container. After the detection unit, the operation unit for selecting the cooking menu, and the cooking of the selected cooking menu is started, the time is started to be counted and the cooking time is reached when the counted time reaches the cooking time corresponding to the cooking menu. A control unit for controlling the inverter circuit so as to end the menu, and the control unit counts the time when the food input detection unit detects that the food is input into the cooking container. It is configured to start.

  As a result, it is possible to correctly measure the time during which the cooked food is heated, so that it is possible to perform good and almost same quality cooking even if the user fluctuates every time the food is thrown in. Become.

  In particular, according to a second aspect of the present invention, in the first aspect of the present invention, a temperature detection unit that detects the temperature of the bottom surface of the cooking container is provided, and the control unit detects the temperature detected by the temperature detection unit after the start of cooking. The food input detector detects a decrease from the control temperature after the temperature detected by the temperature detector reaches the control temperature. When it detects, it is set as the structure which detects that the said cooking material was thrown in.

  By this, when the food is placed directly on the bottom of the pan, the heat at the bottom of the pan is deprived and the temperature at the bottom of the pan is lowered. Can do.

  According to a third aspect of the present invention, in particular, the controller of the second aspect of the present invention performs visual or audible notification when the temperature detected by the temperature detector reaches the control temperature after cooking is started. In addition to prompting the input, the counting of the time is started, and when the food input detecting unit detects the input of the food, the counted time is reset and the time counting is restarted.

  As a result, when it is detected that the load has been applied, the time during which the input cooked food is heated can be correctly measured, and the load is input due to factors such as the amount of the input cooked being too small. Even when it cannot be detected, the counting of the time is started, so that it is possible to prevent a problem such as overheating until the load is detected.

  According to a fourth aspect of the present invention, in particular, the food input detection unit of the second or third aspect of the invention is configured such that when the temperature decrease width from the control temperature of the temperature detected by the temperature detection section is equal to or greater than a predetermined temperature decrease width, By detecting that the cooked product has been input, it is possible to accurately detect that the cooked product has been input.

  According to a fifth aspect of the invention, in particular, the food input detection unit of the fourth aspect of the invention is a second predetermined temperature at which a temperature decrease width from the control temperature of the temperature detected by the temperature detection unit is greater than the predetermined temperature decrease width. The control temperature is changed to a second control temperature that is lower than the control temperature when the decrease width is exceeded.

  Thereby, when the temperature decrease width from the control temperature of the temperature detected by the temperature detection unit is equal to or larger than the second predetermined temperature decrease width greater than the predetermined temperature decrease width, the food is placed directly above the temperature detection unit, When the temperature decrease width from the control temperature of the detected temperature of the temperature detection unit is smaller than the predetermined temperature decrease range, it can be determined that the temperature detection unit is not placed directly above the temperature detection unit. By changing the control temperature set correspondingly low, the difference in performance due to the difference in the place where the food is put can be reduced.

  According to a sixth aspect of the invention, in particular, the control unit of the fifth aspect of the invention is configured such that the cooking time is not changed even when the food input detection unit detects the input of the food.

  Thus, by changing the control temperature, it is possible to reduce the difference in performance due to the difference in the place where the food is put in, and the control is simplified because the cooking time is not changed.

  In a seventh aspect of the invention, in particular, the fourth control unit is configured such that a temperature decrease width from the control temperature of the temperature detected by the temperature detection unit is equal to or greater than a second predetermined temperature decrease width greater than the first predetermined temperature decrease width. Then, the cooking time is changed to a second cooking time shorter than the cooking time.

  Thus, by changing the cooking time, it is possible to reduce the difference in the quality due to the difference in the place where the food is put.

  In an eighth aspect of the invention, in particular, the fifth control unit is configured such that a temperature decrease range from the control temperature of the temperature detected by the temperature detection unit is equal to or greater than a second predetermined temperature decrease range greater than the first predetermined temperature decrease range. Then, the cooking time is changed to a second cooking time shorter than the cooking time.

  Accordingly, by changing the cooking time in addition to changing the control temperature, it is possible to reduce the difference in performance due to the difference in the place where the food is put.

  In the ninth aspect of the invention, in particular, the seventh control unit changes the cooking time by adopting a configuration in which the control temperature is not changed even when the food input detection unit detects the input of the food. By doing so, the difference in the quality due to the difference in the place where the food is put can be reduced, and it is not necessary to change the second control temperature depending on the material, and the temperature control configuration is simplified.

  In a tenth aspect of the invention, in particular, in any one of the second to ninth aspects of the invention, the temperature detection unit is configured to detect the temperature of the cooking container with the amount of radiant energy of the cooking container.

  As a result, the amount of energy radiated from the bottom surface of the cooking container can be directly detected. Therefore, even if there is a gap between the top plate and the bottom surface of the cooking container due to deformation of the bottom surface of the cooking container, the temperature of the bottom surface of the cooking container can be accurately measured. It is possible to detect the food input accurately, and the food input position can be detected accurately.

(Embodiment 1)
FIG. 1 is a block diagram showing the configuration of the induction heating cooker according to the first embodiment of the present invention.

  The induction heating cooker of this Embodiment is provided with the top plate 1 provided on the apparatus upper surface, and the heating coil 3 which induction-heats the cooking container 2 on the top plate 1 by generating a high frequency magnetic field. The top plate 1 is made of an electrical insulator such as glass and transmits infrared rays. The heating coil 3 is provided below the top plate 1. The cooking vessel 2 generates heat due to the eddy current generated on the bottom surface when the high frequency magnetic field of the heating coil 3 is linked.

  In the induction heating cooker of the present embodiment, an operation unit 4 including a plurality of switches is provided at a position that is easy for the user to use. For example, the operation unit 4 includes a heating start / stop switch and a menu selection switch for the user to instruct the start and stop of heating. In addition, the operation unit 4 is provided with a communication device 6 that can communicate with the mobile terminal 5 in a contactless manner. The portable terminal 5 includes a function for sending menu selection and heating condition data by non-contact communication. Further, the portable terminal is configured to be able to communicate with the server 7 wirelessly or by wire. The user can select a menu from a plurality of cooking menus mounted on the operation unit 4 and can also select a menu from the cooking menus mounted on the portable terminal 5. In addition, the mobile terminal 5 can download new cooking menu data from the server 7 and can add a cooking menu as needed.

  The temperature detection unit 8 includes an infrared sensor that detects the temperature of the bottom surface of the cooking container 2 by detecting the amount of radiant energy from the bottom surface of the cooking container 2. The temperature detector 8 is provided in the middle of the heating coil 3 in the radial direction when viewed from above. Since the high frequency magnetic field of the heating coil 3 is strong at this position, the bottom temperature of the cooking container 2 higher than when the temperature detection unit 8 is provided at the center position of the heating coil 3 can be detected. Therefore, the temperature detector 8 can detect the bottom surface temperature of the cooking container 2 with higher responsiveness. Infrared radiation radiated from the bottom surface of the cooking container 2 enters through the top plate 1 and is received by the temperature detector 8. The temperature detection part 8 detects the received infrared rays, and the pan bottom temperature is calculated based on the detected amount of infrared rays.

Below the heating coil 3, a rectifying / smoothing unit 10 that converts an AC voltage supplied from the commercial power supply 9 into a DC voltage, and a DC voltage supplied from the rectifying / smoothing unit 10 are generated to generate a high-frequency current. And an inverter circuit 11 for supplying the heated high-frequency current to the heating coil 3. The rectifying / smoothing unit 10 includes a full-wave rectifier 21 composed of a bridge diode, and a low-pass filter composed of a choke coil 22 and a smoothing capacitor 23 connected between output terminals of the full-wave rectifier 21. The inverter circuit 11 includes a switching element 31 (IGBT in this embodiment), a diode 32 connected in antiparallel with the switching element 91, and a resonance capacitor 33 connected in parallel with the heating coil 3. A high-frequency current is generated in the heating coil 3 by turning on / off the switching element 31 of the inverter circuit 11. Note that the inverter circuit 11 is not limited to such a one-stone configuration, and a half-bridge or full-bridge configuration using a plurality of switching elements can be appropriately employed.

  Although the details are not described, the material detection unit 12 is generally used as a cooking container, for example, based on detection results such as the voltage across the resonance capacitor 33 detected from the inverter circuit 11 and the input current of the inverter circuit 11. Determine the material of stainless steel, iron, and aluminum. The result of the material detection unit 12 is input to the control unit 13. The thermal conductivities of stainless steel, iron, and aluminum are about 20, 84, and 236 (W / m / K), respectively. As described above, aluminum has a great influence on the quality of cooking because it has a different thermal conductivity from other materials, so it is important to detect the material.

  The control unit 13 generates a high-frequency current supplied from the inverter circuit 11 to the heating coil 3 and controls its magnitude by outputting a drive signal for controlling on / off of the switching element 31 of the inverter circuit 11. . Based on the menu selected in the operation unit 4, the heating conditions such as the control temperature at the time of preheating, the control temperature at the time of cooking, the heating power at the time of preheating, the heating power after completion of the preheating, and the cooking time of each material of iron, stainless steel and aluminum It is transmitted from the operation unit 4 to the control unit 13. In the control part 13, based on the result of the material detection part 12, the control temperature at the time of preheating optimal for cooking in the cooking container 2, the control temperature at the time of cooking after completion of preheating, the thermal power at the time of preheating, and after the completion of preheating The heating conditions such as the heating power and cooking time are selected so as to be changed depending on the cooking container of each material. The control unit 13 controls on / off of the switching element 31 so as to achieve a target heating output, and further, the detection temperature calculated by the temperature detection unit 8 is maintained at the selected control temperature, and cooking is performed. When the food 35 in the container 2 is heated for the selected cooking time, cooking is terminated.

  The food input detection unit 34 detects that the temperature calculated by the temperature detection unit 8 has dropped from the control temperature after the temperature calculated by the temperature detection unit 8 has reached the control temperature, and cooks in the cooking container 2. It detects that an object has been thrown in and informs the control unit 13 that a load has been thrown. After the cooking of the cooking menu is started, the control unit 13 starts counting the time, and the counted time reaches the cooking time set based on the cooking menu set by the operation unit 4 and the information of the material detection unit. Then, the inverter circuit 11 is controlled to finish cooking.

  Next, the operation | movement when setting the cooking menu of the induction heating cooking appliance of this invention using FIGS. 1-6 is demonstrated.

  FIG. 2 shows a screen of a portable terminal. FIG. 3A shows a change in cooking container temperature over time from the start of cooking to the end of cooking, and FIG. 2B shows the end of cooking from the start of cooking. FIG. 4C is a time chart showing a change in thermal power with the lapse of time from the start of cooking to the end of cooking, and FIG. 4 shows a cooking container. The state which looked at the cooking thing in a cooking container from upper direction is shown.

The cooking menu can be set from either the operation unit 4 or the portable terminal 5. Here, a method for setting the cooking menu and cooking using the portable terminal 5 will be described. As shown in FIG. 1, it is assumed that the cooking container 2 is placed almost at the center on the heating coil 3. In FIG. 2, the cooking menu is selected from the cooking menu group 52 displayed on the display screen 51 of the portable terminal 5. When a cooking menu is selected and the portable terminal 5 is brought close to the communication device 6 provided in the operation unit 4, communication is performed in a non-contact manner, and cooking menu data is transmitted to the operation unit 4. The data to be transmitted includes the control temperature at the time of preheating, the control temperature at the time of cooking, the heating power at the time of preheating, the heating power at the time of cooking, the cooking time, etc. when the material is aluminum, stainless steel, or iron. When the data transmission to the operation unit 4 is completed, the user is notified of the completion of data reception by a buzzer, a lamp or the like, and also input to the control unit 13.

  When the user starts cooking by operating the heating start switch provided in the operation unit 4, the user starts preheating. When cooking is started, the material of the cooking container 2 is detected by the material detector 12 and input to the controller 13. The controller 13 selects a heating condition corresponding to the material detected by the material detector 12 from the input cooking menu data, and starts a preheating operation. During the preheating operation, the control unit 13 performs control for causing the temperature at the bottom of the cooking vessel 2 detected by the temperature detection unit 8 to reach the control temperature T1 during preheating selected according to the material of the cooking vessel 2.

  As shown in FIG. 3 (b), when t1 time has elapsed from the start of cooking, the pan bottom temperature of the cooking container 2 detected by the temperature detection unit 8 is the preheating time selected according to the material of the cooking container 2. The control unit 13 detects that the control temperature T1 has been reached. At this time, a notification indicating that the preheating operation is completed is given to the user by a buzzer, a lamp, or the like. Then, the control part 13 controls the inverter circuit 11, and maintains the pan bottom temperature of the cooking vessel 2 so that it may become control temperature T1 at the time of preheating.

  As shown in FIG. 4, it is assumed that the user puts the cooked product 35 into the cooking container 2 so that the cooked product 35 is not located directly above the temperature detection unit 8 as shown in FIG. At this time, the bottom surface temperature of the cooking container 2 suddenly decreases as shown in FIG. 3A, and the detected temperature of the temperature detector 8 also decreases as shown in FIG. 3B. When the temperature decrease width ΔT from the stable temperature (control temperature T1) of the temperature detected by the temperature detection unit 8 is equal to or greater than a predetermined temperature decrease width ΔTs, which is a threshold value, when the time t3 has elapsed since the start of cooking, the cooked food The input detection unit 34 detects that the food 35 has been input. Thereafter, the control unit 13 controls the inverter circuit 11 so that the pan bottom temperature of the cooking container 2 becomes the control temperature T1 during cooking selected according to the material of the cooking container 2. The control unit 13 starts counting time (measurement) at the time when it is detected that the cooked product 35 has been introduced, that is, when t3 hours have elapsed since the start of cooking. When the counted time, that is, the elapsed time from the start of counting, reaches a cooking time t4 determined in advance corresponding to the material detected by the material detecting unit 12, the heating is stopped and used by a buzzer, a lamp or the like. Inform the person of the end of cooking.

  As described above, the cooked product detection unit 34 detects the input of the cooked product 35 with high accuracy by detecting that the temperature detected by the temperature detector 8 has decreased from the control temperature T1 after reaching the control temperature T1. be able to. Moreover, since the control part 13 will complete | finish cooking when the time counted after the food input detection part 34 detected input of the food 35 becomes cooking time t4, it is optimal for the cooking menu selected by the operation part 4 Since the cooked product 35 can be cooked for a long cooking time, the cooked product 35 can have a good quality regardless of the timing at which the cooked product 35 is charged.

  In addition, the control part 13 is the time when the pan bottom temperature of the cooking container 2 detected by the temperature detection part 8 reaches the control temperature T1 at the time of preheating selected according to the material of the cooking container 2, that is, from the start of cooking. The time may be counted from the time when t1 time has passed. At this time, when the food input detector 34 detects the input of the food 35 when t3 time has elapsed since the start of cooking, the time counted up to that point is once reset, and time counting is started again from zero. May be.

  As a result, even when the loading of the cooked product 35 cannot be detected due to factors such as the load amount (the amount of the cooked product 35) being too small, the time counting according to the menu starts from the time when the preheating is completed. It is possible to prevent the occurrence of inconvenience that the cooked food 35 is overheated by continuing to wait until it is detected that the load has been applied.

  Next, the case where the cooked product 35 is put into the cooking container 2 so that the cooked product 35 is positioned directly above the temperature detection unit 8 will be described.

  FIG. 5 shows the cooking container and the food in the cooking container as viewed from above, and FIG. 6 (a) shows the change in cooking container temperature over time from the start of cooking to the end of cooking. (B) is a change in the detected temperature of the temperature detection unit with the passage of time from the start of cooking to the end of cooking, and (c) is a time showing a change in thermal power with the passage of time from the start of cooking to the end of cooking. It is a chart.

  As shown in FIG. 5, when the cooked product 35 is put right above the temperature detection unit 8 in the cooking container 2, the temperature decrease width of the detection temperature of the temperature detection unit 8 as shown in FIG. 6B. ΔT falls significantly beyond the predetermined temperature drop width ΔTs, which is the threshold employed when detecting that the food 35 has been introduced. In this case, the control unit 13 detects the input of the cooked food 35 when the temperature decrease width ΔT ≧ the predetermined temperature decrease width ΔTs, and starts counting the time. Further, the control unit 13 further determines the predetermined temperature decrease width Δ. A second predetermined temperature drop width ΔTs2 larger than Ts is stored, and when temperature drop width ΔT ≧ second predetermined temperature drop width ΔTs2> predetermined temperature drop width ΔTs, the cooked food is directly above the temperature detection unit 8. 35 is determined, and the control temperature T1 which is the heating condition set corresponding to the selected menu is corrected to be changed to the second control temperature T1 ′ lower than the control temperature T1, and the predetermined cooking time t4 is set. Correction is made to change to the second predetermined cooking time t4 ′ shorter than the predetermined cooking time t4, and heating is continued. When the counted time reaches the second predetermined cooking time t4 ′, cooking ends. Thereby, an electricity supply rate can be made low and when the foodstuff 35 is put right above the temperature detection part 8, a pan bottom temperature falls, and it prevents that the electricity supply rate becomes high and the foodstuff 35 becomes easy to burn. can do.

  In addition, although Embodiment 1 described the structure which detects that the foodstuff 35 was thrown in when the temperature fall width (DELTA) T of the detected temperature of the temperature detection part 8 fell more than the predetermined temperature fall width (DELTA) Ts which is a threshold value, it described. Other methods are possible. For example, the thermal power shown in FIG. 3C is rapidly increased when a predetermined temperature decrease width ΔTs, which is a threshold value of the temperature detected by the temperature detector 8, is decreased. Therefore, it is also possible to detect the input of the cooked food 35 when the integrated value of the thermal power for a predetermined time is calculated and the integrated value of the thermal power for the predetermined time exceeds a predetermined threshold based on the change. is there.

  In the present invention, an infrared sensor that detects the temperature of the bottom surface of the cooking container 2 by detecting the amount of radiant energy from the bottom surface of the cooking container 2 as the temperature detection unit 8 has been described. You may detect the pan bottom temperature of the cooking container 2 through a plate using the temperature sensing element closely_contact | adhered to the lower surface. By using the temperature sensitive element, a simple and inexpensive configuration can be obtained.

  Further, the controller 13 may not change the cooking time even if the food input detector 34 detects the input of the food 35. Thereby, by changing control temperature T1, the difference in the quality by the difference in the place into which a foodstuff is thrown in can be reduced, and it is not necessary to change cooking time with the material of the cooking container 2, and control is simplified.

  Further, the control unit 13 may not change the control temperature T1 even if the food input detection unit 34 detects the input of the food 35. As a result, by changing the cooking time, the difference in performance due to the difference in the place where the food is put in can be reduced, and it is not necessary to change the second control temperature T ′ depending on the material, and the temperature control configuration is simple. Become.

The data transmitted when the cooking menu data is transmitted from the portable terminal 5 to the operation unit 4 is the control temperature at the time of preheating, the control temperature at the time of cooking, the heating power at the time of preheating, and the time of cooking. The data transmitted from the portable terminal 5 to the operation unit 4 is only the heating condition when the material of the cooking container 2 is, for example, iron, and the heating condition when the material other than iron is controlled. If a predetermined condition such as a multiplying rate for each material, an addition value, or a decrease value is provided in the unit 13 in advance, and each heating condition is calculated according to the material determined by the material detection unit 12, the same applies. An effect can be acquired and the communication data of the portable terminal 5 and the operation part 4 can be reduced.

  Moreover, although the structure using the portable terminal 5 is shown as a cooking menu setting part, it is not limited to this. For example, the cooking menu data is stored in the flash memory, the flash memory reader is provided in the induction heating cooker of the present invention, the cooking menu data is input, the cooking menu is displayed on the display provided in the operation unit 4, and the cooking menu is set. The same effect can be achieved even with the configuration.

  The induction heating cooker of the present invention is equipped with automatic cooking that can realize good and almost identical cooking quality even when the timing of feeding the food is changed every time it is cooked, so it is used in general households etc. It can also be applied to cooking appliances.

2 Cooking container 3 Heating coil 4 Operation part 8 Temperature detection part 11 Inverter circuit 12 Material detection part 13 Control part 34 Cooking input detection part

Claims (10)

A heating coil that generates a high-frequency magnetic field and heats the cooking container, an inverter circuit that supplies a high-frequency current to the heating coil, a food input detection unit that detects that food has been input to the cooking container, and a cooking menu After the cooking of the selected cooking menu is started, the counting of the time is started, and when the counted time reaches the cooking time corresponding to the cooking menu, the cooking menu is terminated. A control unit that controls the inverter circuit, and the control unit is configured to start counting the time when the food input detection unit detects that the food is input to the cooking container. Cooking cooker. A temperature detection unit that detects a temperature of a bottom surface of the cooking container, and the control unit is configured so that, after the start of cooking, the temperature detected by the temperature detection unit is a control temperature set corresponding to the cooking menu; A configuration that controls an inverter circuit, and that the food input detection unit detects that the food is input when detecting that the temperature detected by the temperature detection unit has decreased from the control temperature after reaching the control temperature; The induction heating cooker according to claim 1. When the temperature detected by the temperature detection unit reaches the control temperature after the start of cooking, the control unit prompts the introduction of the food by performing visual or audible notification, and starts counting the time, 3. The induction heating cooker according to claim 2, wherein when the food input detection unit detects the input of the food, the counted time is reset and the time counting is started again. 4. The cooked product detection unit detects that the cooked product is input when a temperature decrease range from the control temperature of the temperature detected by the temperature detection unit is equal to or greater than a predetermined temperature decrease range. The induction heating cooker described in 1. When the temperature decrease width from the control temperature of the detected temperature of the temperature detection section is equal to or greater than a second predetermined temperature decrease width that is greater than the predetermined temperature decrease width, the cooked material input detection section sets the control temperature to the control temperature. The induction heating cooker according to claim 4, wherein the induction heating cooker is configured to be changed to a lower second control temperature. The induction heating cooker according to claim 5, wherein the controller is configured such that the cooking time is not changed even when the food input detector detects the input of the food. When the temperature decrease width from the control temperature of the temperature detected by the temperature detection section is equal to or greater than a second predetermined temperature decrease width that is greater than the first predetermined temperature decrease width, the control section sets the cooking time to be shorter than the cooking time. The induction heating cooker according to claim 4, wherein the second cooking time is changed to a second cooking time. When the temperature decrease width from the control temperature of the temperature detected by the temperature detection section is equal to or greater than a second predetermined temperature decrease width that is greater than the first predetermined temperature decrease width, the control section sets the cooking time to be shorter than the cooking time. The induction heating cooker according to claim 5, wherein the second cooking time is changed. The induction heating cooker according to claim 7, wherein the control unit does not change the control temperature even when the food input detection unit detects the input of the food. The induction heating cooker according to any one of claims 2 to 9, wherein the temperature detection unit is configured to detect a temperature of the cooking container by detecting an amount of radiant energy of the cooking container.