JP2016083079A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker which performs heating cooking according to a content put into the heating cooker to achieve a finish intended by a user.SOLUTION: A heating cooker 100 includes: a pot-shaped container 5 to which a food material is put in; a heating part 3 heating the pot-shaped container 5; an input reception part 20 receiving input of a content put into the pot-shaped container 5; and a control part 6 controlling the heating part. The control part 6 changes control of the heating part 3 according to the content put into the pot-shaped container 5 on which the input reception part 20 receives the input.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking device for cooking a pan-like container containing ingredients.

  Conventionally, a heating cooker having an automatic cooking function is known. The user can perform cooking automatically by putting necessary materials into the cooking device and selecting a desired menu from a plurality of automatic cooking menus. Japanese Patent Application Laid-Open No. H10-228561 proposes that a cooking device having an automatic cooking function searches for an automatic cooking menu that uses the input food data when the user inputs the food data.

JP 2003-202115 A (refer to claim 1)

  According to the heating cooker described in Patent Document 1, a user's target menu is automatically searched simply by inputting food material data, so that the user matches a food from a plurality of automatic cooking menus. The trouble of selecting a menu can be saved. However, even in the case of the same menu using the same ingredients, the finish differs depending on the amount of ingredients, and therefore, when the cooking is performed using the automatic cooking menu, the finish desired by the user may not be achieved.

  The present invention has been made in order to solve the above-described problems, and provides a cooking device capable of performing cooking according to the contents put in the cooking device and realizing a finish intended by the user. The purpose is to provide.

  The heating cooker according to the present invention controls a pan-like container into which ingredients are put, a heating unit that heats the pan-like container, an input receiving unit that accepts input of contents put into the pan-like container, and a heating unit A control unit that changes the control of the heating unit in accordance with the content that is input to the pan-like container that the input receiving unit has received the input.

  According to the present invention, by automatically changing the control of the heating unit according to the contents put into the cooking device, the cooking as intended by the user can be realized.

It is a cross-sectional schematic diagram of the heating cooker in Embodiment 1 of this invention. It is a figure which shows an example of the input reception part of the heating cooker in Embodiment 1 of this invention. It is a figure which shows the electrical connection of the heating cooker in Embodiment 1 of this invention. It is a flowchart which shows the heating control process in Embodiment 1 of this invention. It is an example of the input reception part of the heating cooker in Embodiment 2 of this invention. It is a schematic block diagram of the heat cooking system in Embodiment 3 of this invention. It is a schematic block diagram of the heat cooking system in Embodiment 4 of this invention.

  Hereinafter, embodiments of a heating cooker according to the present invention will be described in detail with reference to the drawings.

Embodiment 1 FIG.
FIG. 1 is a schematic cross-sectional view of a cooking device 100 according to Embodiment 1 of the present invention. The heating cooker 100 heats and cooks ingredients by heating the pot-shaped container 5 containing the ingredients with the heating unit 3. As shown in FIG. 1, the heating cooker 100 is accommodated in a main body 1 having a bottomed cylindrical appearance, a lid 10 that is attached to the main body 1 and opens and closes an upper opening of the main body 1, and the main body 1. And a pan-like container 5.

  The main body 1 includes a container cover 2 that is internally fixed to the main body 1, a heating unit 3, a pan bottom temperature sensor 4, and a compression spring 4a that supports the pan bottom temperature sensor 4 from below. The main body 1 further includes a control unit 6, a time measuring unit 7, a storage unit 8, and an inverter unit 9 shown in FIG. The container cover 2 is formed in a bottomed cylindrical shape, and the pot-shaped container 5 is detachably accommodated therein. In the center of the bottom of the container cover 2, a hole 2a into which the pan bottom temperature sensor 4 is inserted is provided.

  The heating unit 3 is a heating coil that electromagnetically heats the pan-like container 5, is formed in a spiral shape, and is driven by a high-frequency current. Note that an electric heater such as a sheathed heater may be provided as the heating unit 3 in place of the heating coil. Moreover, in the example of FIG. 1, although the heating part 3 is arrange | positioned in the bottom face vicinity of the pan-like container 5, arrangement | positioning of the heating part 3 is not limited to the thing of illustration, For example, in addition to the bottom face vicinity of the pan-like container 5 The heating unit 3 may be provided along the side surface of the pan-like container 5.

  The pan bottom temperature sensor 4 is composed of, for example, a thermistor and detects the temperature of the pan-like container 5. The pan bottom temperature sensor 4 of the present embodiment is biased upward by a compression spring 4 a and is in contact with the bottom surface of the pan-like container 5 accommodated in the container cover 2. Information regarding the temperature of the pot-like container 5 detected by the pot bottom temperature sensor 4 is output to the control unit 6. In addition, the specific structure of the pan bottom temperature sensor 4 is not limited to the thermistor. In addition to the contact temperature sensor that detects the temperature by contacting the pan-like container 5, the temperature of the pan-like container 5 such as an infrared sensor is not contacted. You may employ | adopt the non-contact-type temperature sensor detected by.

  The pan-like container 5 is a bottomed cylindrical container into which an object to be heated is placed. The pot-like container 5 contains a magnetic metal and generates heat upon receiving an induced current from the heating unit 3.

  The lid 10 has an outer lid 11 and an inner lid 12. A removable cartridge 14 is provided on the outer lid 11, and an input receiving unit 20 is provided on the upper surface of the outer lid 11. The outer lid 11 is locked to the main body 1 so as to be openable and closable. The outer lid 11 constitutes an upper portion and a side portion of the lid body 10, and an outer lid packing 17 and a locking member (not shown) are interposed in a lower portion of the outer lid 11 (a portion facing the pan-like container 5). The inner lid 12 is detachably attached. Further, an internal sensor 18 is provided at the lower part of the outer lid 11, and a hole 12 a for inserting the internal sensor 18 is provided in the inner lid 12.

  An inner lid packing 13, which is a sealing material that ensures hermeticity with the flange of the pot-like container 5, is attached to the peripheral portion of the inner lid 12. Further, the inner lid 12 is provided with a steam port 12 b through which steam generated in the pan-like container 5 enters and exits, and communicates with the steam inlet 14 a of the cartridge 14. Further, a weight 15 is provided so as to block the steam port 12b, and the pressure adjusting unit 16 is installed at a position where the weight 15 can be moved by energization.

  The cartridge 14 is provided with a steam inlet 14a and a steam outlet 14b for discharging the steam that has passed through the steam inlet 14a to the outside. The steam intake port 14a communicates with the steam port 12b, and the steam generated in the pan-like container 5 flows into the cartridge 14 from the steam intake port 14a through the steam port 12b and flows into the cartridge 14, and the steam discharge It flows out of the cartridge 14 from the outlet 14b. Since the steam is cooled and condensed in the process of flowing in the cartridge 14, the amount of steam flowing out of the heating cooker 100 can be reduced. Further, the cartridge 14 can suppress steam momentum and spillage.

  The internal sensor 18 detects the state in the pan-like container 5 and is a temperature sensor configured by a thermistor, for example. The internal sensor 18 may be a pressure sensor or a humidity sensor that detects the pressure or humidity in the pan-like container 5. Information detected by the internal sensor 18 is output to the control unit 6.

  The input reception unit 20 includes an operation unit that receives an operation input from a user, and a display unit that displays input information, an operation state of the cooking device 100, and the like. In addition, the input reception part 20 is not limited to what an operation part and a display part are comprised integrally, It is good also as a structure which provides a display part separately. FIG. 2 is a diagram illustrating an example of the input receiving unit 20 of the cooking device 100. The input receiving unit 20 includes a plurality of operation buttons 21, a cooking setting unit 22, an ingredient input unit 23, a required time display unit 24, and a reserved time input unit 25.

  The operation buttons 21 include a start button 21a, a reservation button 21b, a menu button 21c, and a direction instruction button 21d. The start button 21a is pressed when heating cooking is started. The reservation button 21b is pressed when making a reservation for cooking. The menu button 21c is pressed when the cooking setting unit 22 is selected. The direction instruction button 21d is pressed when selecting one of a plurality of options displayed on the input receiving unit 20.

  The cooking setting unit 22 includes a cooking setting tab 22a, a cooking menu tab 22b, and a registered cooking tab 22c. In the cooking setting tab 22a, the cooking method, the hardness of the finish, the strength of the finish, and the remaining amount of the finished soup are input. In the example of FIG. 2, “boiled” is selected as the cooking method, “soft” as the hardness, “normal” as the taste, and “boiled” as the remaining amount of the broth. The input of the cooking method, the hardness of the finished product, the intensity of the finished taste, and the remaining amount of the finished broth is performed by the user selecting one of a plurality of options displayed on the cooking setting tab 22a. . In the following description, information input on the cooking setting tab 22a is referred to as “cooking information”.

  The material input unit 23 includes a food input unit 23a and a quantity input unit 23b. The kind of the food material thrown into the pan-like container 5 is input to the food material input part 23a. Ingredients include staple ingredients such as vegetables and meat, and secondary ingredients such as seasonings and water. The quantity of the food material put into the pan-like container 5 is input to the quantity input unit 23b. The input of the type and quantity of the food is performed by the user selecting one of a plurality of options displayed on the food input part 23a and the quantity input part 23b. In another embodiment, the input receiving unit 20 may be provided with a character input button and a number input button, and the type and amount of the food material may be directly input. In the following description, information input to the ingredient input unit 23a is referred to as “food information”, and information input to the quantity input unit 23b is referred to as “quantity information”.

  The required time display unit 24 displays a time required when cooking is performed according to the cooking information, the food information, and the amount information input by the cooking setting unit 22 and the material input unit 23. The reservation time input unit 25 displays a finish reservation time when reservation cooking is performed. The reservation time is input by the user operating the reservation button 21b. The cooking information, food information, quantity information and reservation time input via the input receiving unit 20 are sent to the control unit 6 and stored in the storage unit 8.

  FIG. 2 is an input example of each item when the user creates “meat potatoes”. Here, for example, if you want to make a soup such as “potov”, in the cooking setting tab 22a, the cooking method is “boiled”, the hardness is “soft”, the taste is “normal”, and the remaining soup is “soup”. Selected. The input receiving unit 20 illustrated in FIG. 2 is an example, and the present invention is not limited to this. For example, the input reception unit 20 may be formed with a touch panel, and the direction instruction button 21d may be omitted. Furthermore, the position of the input receiving unit 20 is not limited to the upper surface of the outer lid 11, and may be disposed on the side surface of the main body 1.

  FIG. 3 is a diagram showing an electrical connection of the heating cooker 100. The control part 6 is comprised with a microcomputer etc. and performs drive control of each part which comprises the heating cooker 100. FIG. The control unit 6 executes a heating control process to be described later by executing a program stored in the storage unit 8 according to an instruction input via the input receiving unit 20. At this time, the detection result of the pan bottom temperature sensor 4 and the internal sensor 18 and the elapsed time measured by the time measuring unit 7 are input to the control unit 6, and the control unit 6 uses these information to input the heating unit 3 and The pressure adjustment unit 16 is controlled.

  The time measuring unit 7 measures the elapsed time based on an instruction from the control unit 6. The elapsed time measured by the time measuring unit 7 is output to the control unit 6. The storage unit 8 is a memory that stores programs executed by the control unit 6 and various data. In addition, the storage unit 8 stores ingredient information, amount information, cooking information, and reservation time input via the input receiving unit 20. Furthermore, the basic heating control process corresponding to the cooking method and the type of food is stored in the storage unit 8 in advance. In the basic heating control step, heating control is set when cooking a basic amount of food by a selected cooking method ("steil", "boiled", "steamed", or "baked"). Specifically, in the heating control process, the preheating time, preheating temperature, heating time, heating power, pressurization start timing, pressurization time, decompression start timing, standing time, reheating time, boiled time, or temperature control heating temperature are used as ingredients. It is set according to the type and cooking method. The control part 6 controls each part of the heating cooker 100 including the heating part 3 according to the heating control process. Further, the storage unit 8 stores a plurality of heating control steps corresponding to a plurality of food types and cooking methods.

  The inverter unit 9 is connected to a power source and supplies a high-frequency current to the heating unit 3 under the control of the control unit 6. When a high frequency current is supplied to the heating unit 3 from the inverter unit 9, a high frequency magnetic field is generated, the surface facing the heating coil of the pan-shaped container 5 magnetically coupled to the heating unit 3 is excited, and an eddy current is induced on the bottom surface of the container. Is done. Joule heat is generated by the eddy current and the resistance of the pan-like container 5, and the bottom surface of the pan-like container 5 generates heat and is heated. The control unit 6 performs heating control by controlling the inverter unit 9 and adjusting the input power to the heating unit 3.

  Moreover, when pressure cooking is performed in the heating cooker 100, the control part 6 controls the pressure regulation part 16, and moves the weight 15 so that the communication part of the pan-shaped container 5 and the steam port 12b may be blocked. When steam is generated in the pan-like container 5, the weight 15 prevents the steam from being discharged. Thereby, pressure is applied to the inside of the pan-like container 5 according to the area of the communicating portion of the steam port 12 b and the weight of the weight 15. When the pressure becomes equal to or higher than the set pressure, the steam in the pan-like container 5 moves the weight 15, enters the cartridge 14 from the steam intake port 14a, and is discharged to the outside from the steam discharge port 14b. Thereby, the inside of the pot-shaped container 5 can maintain a constant pressure. Moreover, the control part 6 can also control the pressure regulation part 16, and can also adjust the grade which inclines the weight 15 and blocks the steam inlet 12b. Thereby, pressure adjustment and pressure reduction (steam escape) after pressure cooking are performed.

  Next, operation | movement of the heating cooker 100 of this Embodiment is demonstrated. FIG. 4 is a flowchart showing the heating control process in the present embodiment. Prior to the start of this process, first, the food to be cooked by the user is put into the pan-like container 5. Thereafter, the pan-like container 5 is placed on the container cover 2 and the outer lid 11 is closed. Thereby, the inner lid packing 13 of the inner lid 12 is pressed against the flange portion of the pan-like container 5, and the pan-like container 5 and the inner lid 12 are hermetically sealed. And the input reception part 20 is operated by the user, and when performing cooking information, food information and quantity information, and reservation cooking, reservation time is input. Thereafter, the heating control process is started when the user presses the start button 21a.

  In this process, first, cooking information, food information, amount information, and reservation time input via the input receiving unit 20 are read from the storage unit 8 (S1). And the basic heating control process corresponding to the kind and cooking method of the food read by S1 is read from the several heating control process memorize | stored in the memory | storage part 8 (S2). Here, the heating control process corresponding to the kind of food and the cooking method is read using a matching table or the like stored in advance in the storage unit 8. Next, the total liquid volume obtained by adding the amounts of water and seasonings is calculated from the food material information and the volume information read in S1 (S3), and the food material is immersed in the liquid from the total liquid volume and the food volume. Is calculated (S4). Further, the salt concentration and the sugar content are calculated from the amount of the seasoning such as salt, soy sauce and sugar and the total liquid amount (S5). Note that only one of the salt concentration and the sugar content may be calculated according to the type of seasoning input as the food material information.

  Next, the heating time of the ingredients is calculated based on the ingredients information and cooking information (S6). Here, the time required for the input food to have the input finish hardness is calculated as the heating time. Then, it is determined whether or not the amount of liquid required for cooking (the required amount of liquid) is greater than the total amount of liquid calculated in S3 (that is, the amount of liquid charged into the pan-like container 5) (S7). The determination in S7 is made based on the heating time and the evaporation amount calculated in S6, for example. When the required liquid amount is larger than the total liquid amount (S7: YES), a display instructing the input receiving unit 20 to add water and re-enter the amount information is performed (S8). Then, the user adds water and re-enters the amount information, and the processing from S1 is performed.

  On the other hand, when the required liquid amount is less than or equal to the total liquid amount (S7: NO), the heating control process read in S2 is changed (S9). Here, according to the cooking information, food information, amount information and reservation time read in S1, and the total liquid amount, immersion degree, salinity concentration and sugar content calculated in S3 to S5, in the basic heating control step The preheating time, preheating temperature, heating time, heating power, pressurization start timing, pressurization time, decompression start timing, decompression method, reheating time, cooking time, or temperature-controlled heating temperature are changed. For example, since the way the food is heated differs depending on the amount of the food, the heating time and the heating power are changed according to the amount of the food. In addition, since the method of tasting or the tendency of hardening and softening varies depending on the salinity concentration and sugar content, the heating time, the standing time or the pressurization start timing is changed according to the salinity concentration and sugar content. In addition, the heating time, the heating power, the cooking time, and the like are changed according to the hardness of the finish or the intensity of taste in the cooking information. The change of the heating control process is performed based on a control table for each parameter stored in the storage unit 8, or is performed by calculating a value after change from the value of each parameter by the control unit 6.

  The change of the heating control process will be described in detail below with a specific example. For example, when the cooking method is “boiled” and pork belly meat is included in the food information, the basic heating control step is to control the pressure to escape after steam is applied for 20 minutes. On the other hand, if “soft” is entered for the finished hardness, the heating control is changed to cook by either extending the pressurization time, waiting for the steam to naturally depressurize without escaping steam, or both Is done. In addition, it may be changed so as to add the normal pressure heating time without changing the pressurization time. On the other hand, if “hard” is entered for the finished hardness, changes such as reducing the pressurization time to 10 minutes, heating at normal pressure for 20 minutes, or combining the time of pressurization and normal pressure Done.

  In addition, when the cooking method is “boiled” and the food information contains starchy and easily boiled ingredients such as potatoes, the heating control process is changed to preheat at 50 to 70 ° C. and then cook at a high temperature. Is done. Thereby, a potato hardens | cures and it can prevent boiling. Moreover, you may make it change the presence or absence of a preheating process, or the length of the preheating time according to the target boiling condition. In addition, if there is a large amount of food with basic control that applies pressure such as meat as another food, change the preheating time to a longer time and harden it carefully so that it does not boil even when pressure is applied. Then, the heating control process is changed so as to perform pressure cooking.

  Furthermore, when the cooking method is “boiled” and there is a large amount of food that tends to yield a lot of lye like fish, the heating control process is changed to apply lye prevention control that suppresses sudden boiling. Specifically, lye is most likely to come out immediately before or after boiling, but if pressurized, it is difficult to boil even at high temperatures. For example, if it is a structure which requires 2.4 atmospheres in a pan, even if internal temperature rises to 120 degreeC, it will not boil and it will be hard to come out of lye. Therefore, based on the detection results of the pan bottom temperature sensor 4 and the internal sensor 18, the heating power is adjusted at 120 ° C. to keep it at a high temperature while suppressing boiling, until the pressure naturally falls without causing a sudden boiling by removing the steam. It is allowed to cool. In addition, when the lye prevention control is not completed by the finish reservation time, the pressure adjusting unit 16 gradually releases steam while suppressing boiling by gradually shifting the weight 15 so as to lower the pressure earlier than the cooling. Is controlled, or is controlled to lower the heating holding temperature.

  In addition, when the cooking method is “steamed” and eggs are specified as the material and the sugar content is high or the total liquid amount is large, pudding or tea steaming is assumed. Therefore, in this case, the heating control process is changed so that a pressure is applied so that the state does not stand and the temperature is kept below the boiling point so that the water that causes the state does not boil. When the cooking method is "steamed", in order to keep cooking time as short as possible, normal pressure control is combined with the hardness of the finish and the finish reservation time based on pressurization to keep the heating time short. . In addition, for example, in the case of pudding or steamed rice cooking as described above, the rapid pressure reduction due to steam removal causes a problem, so the heating control process is changed so as not to perform this.

  Moreover, the evaporation rate with respect to thermal power can also be calculated from the ratio of each seasoning such as sake, mirin and soy sauce to the total liquid volume. After the boiling is detected by the pan bottom temperature sensor 4 and the internal sensor 18, the remaining amount of the broth that is finally input by the user is calculated by performing heating while calculating the remaining amount of the broth from the relationship between the calculated heating power and the evaporation rate. Is realized. The above-described change in the heating control process is an example, and various other changes can be made according to the foodstuff and the amount.

  When the heating control process is changed, cooking is started according to the changed heating control process (S10). At this time, the required time in the heating control process after the change is calculated and displayed on the required time display unit 24 of the input receiving unit 20. In heating cooking, the control part 6 controls the inverter part 9 (heating part 3) according to the heating control process after a change. Further, during cooking, heating control is performed according to the state in the pan-like container 5 detected by the pan bottom temperature sensor 4 and the internal sensor 18 and the time measured by the timer unit 7. In addition, the timing which starts cooking is variable according to the presence or absence of a reservation setting, reservation time, and cooking time.

  A specific example of the above heating control process will be described below. In the following, the purpose is to make “pig boiled pork”, with “pork”, “water”, “soy sauce”, “sugar”, “mirin” and “sake” as ingredients information, and each ingredient as quantity information. A case will be described in which a quantity is input, “17:00” is input as a finish reservation time, and “boiled”, “soft”, “deep”, and “boiled” are input as cooking information. In this example, first, the heating control process corresponding to the food information and cooking information “boiled” is read from the storage unit 8 (S2). Then, the total amount of liquid is calculated from the amounts of water, mirin, and sake, and the degree of immersion is calculated from the calculated total amount of liquid and the amount of pork (S3 and S4). Further, the salt concentration is calculated from the soy sauce and the total liquid amount, and the sugar content is calculated from the sugar, mirin, sake and the total liquid amount (S5).

  Then, the time required for heating to make the pork finish “soft” is calculated (S6), and the evaporation amount for making the finished finish is calculated from the salt concentration and sugar content calculated in S5. And, in order to secure the heating time calculated in S6, if the evaporation amount exceeds the calculated evaporation amount before the pork becomes soft even if the maximum heating power is squeezed, the required liquid amount is larger than the input liquid amount It is judged (S7: YES), and the addition of water and the re-input of the amount are instructed (S8). When the required liquid amount is equal to or less than the input liquid amount (S7: NO), the heating control process is changed (S9). Here, when the current time is 8:00 in the morning, there are 9 hours until the input finish reservation time 17:00. Therefore, in this example, in order to soak the taste in dark eyes, heating and pressurization are started at a time earlier than the finish reservation time, and the heating power is controlled so as to suppress the evaporation amount to the extent that pork sinks into the broth. The heating control process is changed so that the heating control is performed such that reheating and heating for evaporating are performed to increase the salt concentration of the broth when the reserved time (17:00) approaches. And cooking according to the changed heating control process is started (S10), and the pork simmering is completed at the reserved time.

  As described above, in the present embodiment, optimal heating control is performed according to the contents put into the pan-like container 5 by changing the heating control process according to not only the food information but also the quantity information. be able to. Therefore, it is possible to realize the cooking intended by the user even when the ingredients remaining at home are appropriately used without preparing the amount of ingredients specified in the recipe. In addition, by performing optimum heating control according to the amount of food, useless heating and pressurization can be suppressed and cooking can be performed efficiently. Thereby, the power consumption of the heating cooker 100 can also be reduced. Furthermore, in this embodiment, by changing the heating control process according to the information on the finish and the reservation time, it is possible to finish well on time with the specified hardness, taste intensity and remaining amount of broth it can.

Embodiment 2. FIG.
Next, a second embodiment of the present invention will be described. The second embodiment is different from the first embodiment in the method for inputting food material information and quantity information. About the structure of the heating cooker 100 of this Embodiment, it is the same as that of Embodiment 1. FIG.

  FIG. 5 is an example of the input receiving unit 20 of the heating cooker 100 in the present embodiment. As shown in FIG. 5, in the present embodiment, a plurality of existing automatic cooking menus are displayed on the cooking menu tab 22b. When the user selects one menu from a plurality of automatic cooking menus (“meat potato” in the example of FIG. 5), the type and basic amount of ingredients used in the selected menu are displayed on the material input unit 23. The And the ingredients information and quantity information are inputted by changing the kind and quantity of the displayed ingredients according to the kind and quantity of ingredients which the user put into the pan-like container 5. In addition, the information regarding the finish and the reservation time are input in the cooking setting tab 22a and the reservation time input unit 25 as in the first embodiment.

  As described above, in the present embodiment, the same effects as those of the first embodiment can be obtained, and the food material information and the quantity information can be easily input, so that the operability is improved.

  In addition, the basic heating control process corresponding to the existing automatic cooking menu may be stored in the storage unit 8 of the present embodiment. In the basic heating control process, heating control is set when the amount of food is the basic amount in the automatic cooking menu. The storage unit 8 stores a plurality of heating control steps corresponding to a plurality of automatic cooking menus. In this case, the control part 6 reads the heating control process corresponding to the automatic cooking menu selected by the cooking menu tab 22b from the memory | storage part 8 in S2 of a heating control process. Other processes of the heating control process are the same as the heating control process of the first embodiment.

Embodiment 3 FIG.
Next, a third embodiment of the present invention will be described. 100 A of heating cookers in Embodiment 3 have the radio | wireless communication part 30, and are different from Embodiment 1 in the point which can transmit / receive data with the terminal device 50 by radio | wireless communication. Other configurations and heating control processing of the heating cooker 100A of the present embodiment are the same as those of the first embodiment.

  FIG. 6 is a schematic configuration diagram of the cooking system 200 according to the present embodiment. In the present embodiment, the cooking device 200 is configured by the cooking device 100A and the terminal device 50. The heating cooker 100 </ b> A in the present embodiment includes a wireless communication unit 30. The wireless communication unit 30 performs wireless communication with the terminal device 50 using, for example, infrared rays, Bluetooth (registered trademark), home Wi-Fi, or the like.

  The terminal device 50 is a portable information terminal such as a smartphone, a mobile phone, or a tablet. The terminal device 50 includes an operation display unit 55 configured with, for example, a touch panel.

  In the present embodiment, when the user operates the operation display unit 55 of the terminal device 50, information regarding the type and amount of the food that has been put into the pan-like container 5 is input. Information input to the terminal device 50 is transmitted to the wireless communication unit 30, and input is received by the input reception unit 35 of the wireless communication unit 30. The input reception part 35 transmits the information received from the terminal device 50 to the control part 6 as foodstuff information and quantity information. The control part 6 memorize | stores the received foodstuff information and quantity information in the memory | storage part 8, and reads from the memory | storage part 8 in the case of a heating control process. Note that not only the food information and the amount information, but also the cooking information and the finish reservation time may be input by the terminal device 50 and transmitted from the terminal device 50.

  As described above, in the present embodiment, food information and quantity information can be easily input using the terminal device 50, and operability is improved. In addition, this makes it possible to simplify the configuration of the input receiving unit 20.

  When the terminal device 50 can be connected to the Internet, the user can download the recipe for the cooking menu via the Internet and save it as a template. Then, by changing the template according to the ingredients and the amount put into the pan-like container 5, the ingredient information and the quantity information can be easily input. Furthermore, it is also possible to add an automatic cooking menu in the heating cooker 100A using the terminal device 50. For example, the terminal device 50 downloads data related to the automatic cooking menu and the heating control process of the automatic cooking menu via the Internet. Then, the downloaded data is transmitted to the wireless communication unit 30 and stored in the storage unit 8 via the input receiving unit 35. Thereby, the automatic cooking menu in 100 A of heating cookers can increase, and the breadth of a user's selection can be expanded.

Embodiment 4 FIG.
Next, the heating cooker 100B in Embodiment 4 of this invention is demonstrated. The cooking device 100B according to the fourth embodiment is different from the first embodiment in that the control unit 6 can communicate with the home controller 40. Other configurations and heating control processing of the heating cooker 100B of the present embodiment are the same as those of the first embodiment.

  FIG. 7 is a schematic configuration diagram of a cooking system 300 according to the present embodiment. In the present embodiment, the cooking device 300 is configured by the cooking device 100B, the home controller 40, the router 45, the Internet 60, the cloud server 70, and the terminal device 50. Control unit 6 of heating cooker 100B of the present embodiment is connected to home controller 40 so as to be communicable. Here, the heating cooker 100 </ b> B may include the wireless communication unit 30, and the control unit 6 may be connected to the home controller 40 via the wireless communication unit 30 so as to be capable of wireless communication.

  The home controller 40 is connected to home electric appliances and the power measuring device including the heating cooker 100 to form a home network. The home controller 40 manages and controls home appliances and power measuring devices in the home network. The home controller 40 is connected to the Internet 60 via the router 45, and further connected to the cloud server 70 and the terminal device 50 via the Internet 60.

  The cloud server 70 stores various information such as cooking menus of various ingredients, recipes, and power information. The terminal device 50 is a portable information terminal such as a smartphone, a mobile phone, or a tablet, and includes an operation display unit 55 configured with, for example, a touch panel.

  The in-home controller 40 can download power information or a new cooking menu from the cloud server 70, and the power consumption or operation status information of each home appliance obtained from the power measuring device connected via the home network is transmitted to the terminal device 50. Can be sent. For example, the home controller 40 obtains the power supply / demand situation regarding the area where the home network is placed as the power information, and the power consumption is particularly large when the power consumption in the area is close to the power that can be supplied. Send power saving instructions to home appliances. Moreover, it can instruct | indicate with respect to the cooking unit 100B with respect to the control part 6 to cook with the minimum heat power which can be cooked according to a finishing reservation time. The control unit 6 changes the heating control process in accordance with an instruction from the home controller 40.

  In addition, the home controller 40 acquires the menu, the required time, and the amount of power consumption in which cooking is performed by the heating cooker 100 </ b> B from the control unit 6, and transmits the acquired menu to the cloud server 70 via the Internet 60. In the cloud server 70, the received menu, the required time, and the power consumption are stored, and these can be referred to by user authentication. It is also possible to store favorite menus and reservation times in the cloud server 70, and reuse them for inputting various information in the cooking device 100B, or store past menus as a collection of recipes. Can be helpful.

  Furthermore, by accessing the in-home controller 40 from the terminal device 50 via the Internet 60, information (food ingredients information and quantity information) related to the material put into the pan-like container 5 of the heating cooker 100B, or finish reservation time from a distance Can also be entered. You can also change the finish reservation time after the start of cooking. In that case, the reheat or boil time, pressurization time, cooling time, and decompression timing are automatically calculated and changed to the finish specified by the user. The heating control process is changed to approach

  As described above, in the present embodiment, by being connected to the home controller 40, the heating cooker 100B can perform heating control according to the state of the home network. Moreover, convenience is improved because various information in the heating cooker 100B is stored and managed by the cloud server 70 or the terminal device 50.

  The above is the description of the embodiment of the present invention. However, the present invention is not limited to the configuration of the above-described embodiment, and various modifications or combinations are possible within the scope of the technical idea. . For example, in the above-described embodiment, the cooking setting tab 22a is configured to input the finished hardness, taste intensity, and remaining amount of boiled broth, but may be configured to input some of these items. . For example, when the user wants to adjust the taste immediately before finishing, the depth of the finished taste in the cooking setting tab 22a can be blank. In this case, cooking is performed only in accordance with the hardness of the input material and the remaining amount of the broth. It is also possible to omit input of all items related to the finish. In this case, cooking is performed in accordance with the basic finish.

  Moreover, you may perform the display showing the salt concentration or sugar content computed by S4 of a heating control process on the input reception part 20. FIG. Thereby, it is possible to prevent a salty meal and to prevent a seasoning failure such that the finished taste is too light. Furthermore, in the third and fourth embodiments, the calculated salt concentration or sugar content, or other information is transmitted from the wireless communication unit 30 or the home controller 40 to the terminal device 50 and displayed on the operation display unit 55 of the terminal device 50. May be. This allows the user to refer to menus that have been used in the past and to reference future menus.

  Furthermore, although the said embodiment demonstrated the case where a cooking menu was implemented by a heating control process, a heating control process can also be used for preparation. For example, when “boiled” is selected as the cooking method, beans, meat, or vegetables are input as food material information, and there is no seasoning, ash juice removal control can be performed. In this case, the heating control process is changed so as to perform optimum heating control for removing each food material and the amount of lye juice.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Container cover, 2a Hole part, 3 Heating part, 4 Pan bottom temperature sensor, 4a Compression spring, 5 Pot-shaped container, 6 Control part, 7 Timekeeping part, 8 Storage part, 9 Inverter part, 10 Cover body, 11 Outer lid, 12 Inner lid, 12a Hole, 12b Steam port, 13 Inner lid packing, 14 Cartridge, 14a Steam inlet, 14b Steam outlet, 16 Pressure regulator, 17 Outer lid packing, 18 Internal sensor, 20 Input acceptance Part, 21 operation button, 21a start button, 21b reservation button, 21c menu button, 21d direction instruction button, 22 cooking setting part, 22a cooking setting tab, 22b cooking menu tab, 22c registered cooking tab, 23 material input part, 23a food ingredients Input unit, 23b Quantity input unit, 24 required time display unit, 25 reserved time input unit, 30 wireless communication unit, 35 input Reception unit, 40 home controller, 45 router, 50 terminal device, 55 operation display unit, 60 Internet, 70 cloud server, 100 cooking device, 100A cooking device, 100B cooking device, 200 cooking system, 300 cooking system .

Claims (12)

A pan-like container into which ingredients are put;
A heating unit for heating the pan-like container;
An input receiving unit that receives input of the content to be put into the pot-like container;
A control unit for controlling the heating unit;
With
The said control part changes the control of the said heating part according to the content thrown into the said pan-shaped container which the said input reception part received the input, The heating cooker characterized by the above-mentioned. The input accepting unit accepts input of the type and quantity of ingredients as the contents to be put into the pan-like container,
The cooking device according to claim 1, wherein the control unit changes the control of the heating unit according to the type and quantity of the food received by the input receiving unit. A storage unit for storing a plurality of basic heating control steps related to the control of the heating unit;
The control unit reads a basic heating control step corresponding to the type of the food that the input receiving unit has received an input from the storage unit, and the input receiving unit receives the input according to the amount of the food. The cooker according to claim 2, wherein the basic heating control process that has been read out is changed, and the heating unit is controlled according to the changed heating control process. The input receiving unit is configured to receive an input of information related to the finish of the cooking of the ingredients,
The said control part changes the control of the said heating part according to the information regarding the said finishing which the said input reception part received the input, The Claim 1 characterized by the above-mentioned. Cooking cooker.   The cooker according to claim 4, wherein the information on the finish includes the hardness of the finished food, the strength of the finished taste, or the remaining amount of simmered juice. The input receiving unit is configured to receive an input of a reservation time at which cooking of the ingredients is finished,
The said control part changes control of the said heating part according to the said reservation time when the said input reception part received the input, The heating as described in any one of Claims 1-5 characterized by the above-mentioned. Cooking device.   The control unit calculates a salt concentration or sugar content from the amount of seasoning contained in the content put into the pan-shaped container that the input receiving unit has received input, and the control unit calculates the salt concentration or sugar content according to the calculated salt concentration or sugar content. The cooking device according to any one of claims 1 to 6, wherein control of the heating unit is changed.   The change in the control of the heating unit is a change in preheating time, preheating temperature, heating time, heating power, pressurization start timing, pressurization time, decompression start timing, standing time, reheating time, boil time, or temperature control heating temperature. The cooking device according to any one of claims 1 to 7, characterized in that   The cooking device according to any one of claims 1 to 8, wherein the input receiving unit is an operation unit operated by a user. A display unit for displaying a plurality of automatic cooking menus;
The content put into the pan-shaped container is input by selecting any of the plurality of automatic cooking menus displayed on the display unit via the operation unit. The heating cooker described in 1. A wireless communication unit that performs wireless communication with the terminal device;
The input receiving unit receives at least one of the content input to the pan-like container transmitted from the terminal device, information on the finish of cooking of the ingredients, and a reservation time at which cooking of the ingredients is finished. The cooking device according to any one of claims 1 to 8, wherein the cooking device is one that accepts the cooking device.   The said control part changes control of the said heating part according to the instruction | indication from the in-home controller connected so that communication is possible further, The Claim 1 characterized by the above-mentioned. Cooking cooker.

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