JP2018006238A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of baking to soft and delicious meat, by improving followability of temperature detection of a heated object, and without missing the broth by appropriate temperature control.SOLUTION: A heating cooker includes a top plate 4, a heating coil 5 for heating a cooking container 6 on the top plate 4, and control means 31 for controlling the heating coil 5. An infrared transmission window 25 for transmitting infrared radiation from the cooking container 6 is provided in the top plate 4, and the amount of infrared radiation transmitted the infrared transmission window 25 is detected by an infrared sensor 26. Control means 31 calculates the temperature of the cooking container 6 from the amount of infrared radiation detected by the infrared sensor 26, and performs temperature control of the heating coil 5 so as to maintain the calculated temperature at 150°C.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a cooking device for heating a heated object placed on a top plate.

  Conventionally, for example, in Patent Document 1, a heating object that serves as a cooking container is placed on the top surface of a top plate that is a top plate, and the heating means provided below the top plate is controlled by the control means. A heating cooker that electromagnetically heats a heated object when energized is disclosed.

  Another Patent Document 2 discloses a heating cooker that takes in a detected temperature from a temperature sensor provided in contact with the lower surface of the top board into a control means and controls an input to the heating means.

JP 2013-093329 A JP 2009-245849 A

  However, the temperature sensor installed on the lower surface of the top plate detects the temperature of the heated object indirectly, not directly, but through the top plate. Therefore, the temperature sensor detects the temperature change of the heated object. In cooking that does not follow the temperature quickly and requires complicated and delicate temperature control, there is a concern that the best cooking is not performed.

  Thus, for example, in grilled meat dishes including steak, even if the food to be cooked (meat) set to a suitable temperature in advance is heated and cooked, there is actually a delay in tracking the temperature detected by the temperature sensor. Affected, especially in the case of thin meat, the internal broth spilled out, and there was dissatisfaction that it became hard baked with little umami.

  Therefore, in view of the above circumstances, the present invention has an object to provide a heating cooker that can improve the followability of temperature detection of a heated object and can be baked into soft and delicious meat without escaping gravy by appropriate temperature control. And

  The invention of claim 1 is a heating cooker comprising a top plate, a heating means for heating a heated object on the top plate, and a control means for controlling the heating means, provided on the top plate, An infrared transmission window for transmitting the infrared radiation from the heated object; and an infrared sensor for detecting the amount of the infrared radiation transmitted through the infrared transmission window; and the control means includes the amount of the radiation infrared radiation. The heating cooker is configured to control the temperature of the heating means so that the temperature of the heated object calculated from the above is maintained at 150 ° C.

  The invention of claim 2 is a heating cooker comprising a top plate, a heating means for heating a heated object on the top plate, and a control means for controlling the heating means, and is laid on the top plate. A temperature measuring sheet provided with a temperature sensor on the front side in contact with the heated object, and the control means is configured to maintain a temperature of the heated means so that a temperature of the heated object detected by the temperature sensor is maintained at 150 ° C. This is a heating cooker configured to perform control.

  According to a third aspect of the present invention, there is provided a connector that allows the main body having the top plate and the temperature measuring sheet to be detachable.

  According to the first aspect of the present invention, the amount of infrared radiation emitted from the bottom of the heated object that has passed through the infrared transmission window is directly detected by the infrared sensor, so that the infrared radiation can be detected with respect to the actual temperature change of the heated object. The temperature of the heated object calculated from the amount can be quickly followed. Moreover, if the temperature of the heating means is appropriately controlled using the calculated temperature of the heated object so that the temperature is maintained at 150 ° C., even if the meat is thin, it is soft without missing the gravy. It can be baked into delicious meat.

  According to the invention of claim 2, the temperature measuring sheet laid on the top plate can be used like a pan of the heated object, and the heating part is brought into contact with the front side of the temperature measuring sheet, and the temperature of the heated object is set to the temperature. By directly detecting with the sensor, the temperature of the heated object detected by the temperature sensor can be made to quickly follow the actual temperature change of the heated object. In addition, if the temperature of the heating means is appropriately controlled using the detected temperature of the heated object so that the temperature is maintained at 150 ° C., even if the meat is thin, it is soft without missing the gravy. It can be baked into delicious meat.

  According to the invention of claim 3, it becomes possible to attach the temperature measuring sheet to the main body by the connector, or to remove the temperature measuring sheet from the main body. Can be improved.

It is an external view of the IH cooker which shows 1st embodiment of this invention. It is sectional drawing of an IH cooking device same as the above. It is a block diagram which shows the electrical structure of an IH cooker same as the above. It is the schematic of the IH cooker which shows 2nd embodiment of this invention. It is a block diagram which shows the electrical structure of an IH cooker same as the above.

  Hereinafter, preferred embodiments of a heating cooker according to the present invention will be described with reference to the accompanying drawings. In addition, the heating cooker in each embodiment is an IH (induction heating) cooker.

  Hereinafter, 1st embodiment of the heating cooker in this invention is described, referring FIGS. 1-3. As shown in FIGS. 1 and 2, reference numeral 1 denotes a main body of an IH cooker. The main body 1 has, as an appearance member, a resin case 2 having a substantially rectangular shape when viewed from above, and a bottomed case 2. The frame 3 is mounted on the upper end of the frame 3 and the top plate 4 made of heat-resistant glass that closes the opening of the frame 3 is provided. Inside the main body 1, a heating coil 5 as a heating means is provided below the top plate 4, and the cooking vessel 6 described later is electromagnetically heated by energizing the heating coil 5. As the heat-resistant glass of the top plate 4, heat-resistant crystallized glass or the like is used.

  A cooking container 6 as a heated object has a base 7 made of, for example, aluminum or an alloy thereof, which is a non-magnetic material having good thermal conductivity, and a heating element 8 made of a magnetic material is coupled to the lower side of the base 7. Composed. In particular, in the present embodiment, by forming the base 7 as a thick molten forged plate, it is possible to obtain a plate for roasted meat having a high heat capacity in which the plate temperature is hardly lowered. In addition, the upper surface of the cooking container 6 serving as a cooking surface has a mountain shape in cross section in order to reduce the contact area with the object to be cooked S to prevent scorching and to easily separate the oil from the object to be cooked S. The uneven portion 9 is formed.

  The cooking container 6 shown in FIG. 2 has a plate shape that does not have a rising portion around it, but may be a bottomed cooking container 6 that has a rising portion around it in order to accommodate the cooking object S without overflowing. Absent. Regardless of the shape, the cooking container 6 on which the cooking object S is placed on the concavo-convex portion 9 is placed in the approximate center of the top 4 so that the heating element 8 faces, and a high-frequency current is supplied to the heating coil 5. Then, an eddy current is generated in the heating element 8 of the cooking container 6 by the magnetic lines generated from the heating coil 5, and the cooking container 6 and thus the cooking object S are heated.

  The entire surface of the cooking vessel 6 is covered with a coating film 11 mainly composed of inorganic component particles having a particle size of 1000 nm or less. The particles used here are made of fine ceramic particles such as alumina, for example, and are filled with a particle size and density such that scorching and dirt adhering to the surface of the coating film 11 do not enter the coating film 11. . As a result, scorching and dirt adhering to the surface of the cooking container 6 cannot enter the nano ceramic coating film 11 mainly composed of fine particles, and can be easily wiped off with a cloth or the like. Therefore, the surface of the cooking container 6 can be kept clean after wiping.

  On the upper surface of the main body 1, an operation display panel 14 is provided on the frame 3 positioned in front of the top plate 4. The operation display panel 14 is mainly composed of display means 15 and operation means 16, and the display means 15 is a set temperature of the cooking object S, a remaining time until heating is completed, a selected cooking course, It comprises a liquid crystal display unit 17 that displays a heating power corresponding to the heating amount of the heating coil 5 and a display lamp 18 such as an LED that is lit during heating. The operation means 16 has a start key 19 for starting cooking, a cooking course selection Cooking course key 20 used occasionally, heating power / temperature adjusting key 21 used when adjusting the heating amount of the heating coil 5 and the set temperature of the cooking object S, hour key 22A and minute key 22B used when setting the timer, and It consists of various keys such as a cut key 23 for turning off the energization of the heating coil 5 and turning it off to finish cooking.

  In the center of the top plate 4, an infrared transmission window 25 for transmitting radiant infrared rays from the bottom of the cooking vessel 6 is provided. In the main body 1, an infrared detection unit 27 including an infrared sensor 26 is incorporated below the infrared transmission window 25. In addition to the infrared sensor 26, the infrared detection unit 27 includes a box-shaped chamber 28 in which the infrared sensor 26 is mounted vertically, and a concave mirror 29 that is disposed inside the chamber 28 and has a reflective surface formed in a concave shape. The radiant infrared light transmitted through the infrared transmission window 25 is reflected on the concave mirror 29 to be focused on the light receiving surface of the infrared sensor 26, and an electrical signal (detection signal) corresponding to the amount of radiated infrared light detected on the light receiving surface is obtained. The infrared sensor 26 is configured to output to the control means 31 described later.

  Here, the amount of radiant infrared rays from the bottom of the cooking vessel 6 corresponds to the amount of radiant heat due to the temperature of the bottom of the cooking vessel 6, and the amount of radiant infrared rays can be converted into temperature. Therefore, the temperature of the bottom part of the cooking container 6 can be directly detected by detecting the amount of infrared radiation that has passed through the infrared transmission window 25 from the bottom part of the cooking container 6 with the infrared sensor 26.

  In FIG. 2, the radiant infrared light transmitted through the infrared transmission window 25 is reflected by the concave mirror 29 and collected by the infrared sensor 26, but may instead be collected by the infrared sensor 26 via a convex lens, or the convex lens and the plane mirror. May be collected in the infrared sensor 26 via The infrared transmission window 25 is formed of a hollow through-hole formed in the top plate 4 or a material having a high infrared transmittance.

  Inside the main body 1 is provided control means 31 composed of a microcomputer or the like. The control means 31 receives the operation signal from the operation means 16 and the detection signal from the infrared sensor 26 and controls the heating coil 5 and the display means 15.

  FIG. 3 shows an electrical configuration of the IH cooker in the present embodiment. In the figure, the input port of the control means 31 includes a start key 19, a cooking course key 20, a heating / temperature control key 21, a time key 22 A and a minute key 22 B, and a cut key 23 that constitute the operation means 16. The infrared sensor 26 incorporated in the infrared detection unit 27 is connected to each other. An inverter circuit 32 as a drive circuit for the heating coil 5 and a liquid crystal display unit 17 and a display lamp 18 constituting the display unit 15 are connected to the input port of the control unit 31. Although not shown, the inverter circuit 32 is provided with a switching element that repeatedly turns on and off in response to a control signal from the control means 31 in order to supply a high-frequency current to the heating coil 5. It is the structure which controls the heating coil 5 by varying, and adjusts the heating amount from the cooking container 6 to the to-be-cooked object S appropriately.

  A storage device (not shown) of the control means 31 stores and holds a program for executing a predetermined control sequence related to cooking for the cooking object S and various setting values related to the control sequence. The control means 31 reads the program stored in the storage device, thereby controlling the heating coil 5 to heat the cooking object S placed on the cooking container 6 and heating control means 35, the liquid crystal display unit 17 and the display. It is configured to function as display control means 36 that controls display output to the lamp 18.

  In particular, the heating control means 35 of the present embodiment receives an operation signal when the cooking course key 20 is operated, and selects meat as the cooking object S from a plurality of cooking courses stored in advance in the storage device. When the cooking course of “delicious roasted meat” for baking is selected, the temperature of the cooking container 6 is calculated from the amount of infrared radiation detected by the infrared sensor 26, and the calculated temperature of the cooking container 6 is maintained at 150 ° C. As described above, a control signal is sent to the inverter circuit 32 to control the heating coil 5 for heating the cooking vessel 6. After that, when the cut key 23 is operated, the power supply to the heating coil 5 is cut off. A grilled meat cooking heating control means 35A for shifting to the cut state is provided.

  In the present embodiment, the heating means is preferably a heating coil 5 that electromagnetically heats the cooking vessel 6. The reason is that when a sheathed heater used for a hot plate or the like is used as a heating means, the temperature is drastically lowered every time the cooking object S is added to the cooking container 6, and the temperature of the cooking container 6 is controlled by the grilled meat cooking heating control means 35A. It is because it becomes difficult to maintain 150 degreeC. In this respect, if the heating means of the induction heating system such as the heating coil 5, such temperature fluctuation is small, and the temperature of the cooking vessel 6 can be stably maintained.

  Next, the case where a steak or yakiniku is cooked with the IH cooker of the said structure is demonstrated in detail.

  First, in order to supply power to the inside of the main body 1, an attached power plug (not shown) is connected between the main body 1 and an indoor outlet. Next, the cooking container 6 is placed on the top plate 5 with the uneven portion 9 facing upward, and the cooking course key 20 is operated to select a cooking course of “delicious roasted meat” from a plurality of cooking courses. To do. Here, each time the cooking course key 20 is pressed, the selected cooking course is switched, and which cooking course is selected can be visually confirmed on the liquid crystal display unit 17.

  When it is confirmed on the liquid crystal display unit 17 that the cooking course “delicious grilled meat” has been selected, the start key 19 is pushed to start cooking. In response to this, the control means 31 starts lighting the display lamp 18, and the grilled meat cooking heating control means 35A is detected by the infrared sensor 26 in order to heat the cooking container 6 at a temperature suitable for steak or grilled meat. The temperature of the cooking container 6 is calculated from the amount of radiated infrared rays, and control of the heating coil 5 is started so that the calculated temperature of the cooking container 6 is maintained at 150 ° C. The temperature of the cooking container 6 calculated by the grilled meat cooking heating control means 35A is preferably displayed on the liquid crystal display 17 so that the user can visually confirm.

  The cooking course for “delicious roasted meat” includes steaks that are baked by placing relatively thick meat on the cooking container 6 in addition to the grilled meat that is baked by placing the relatively thin meat on the cooking container 6 as the cooking object S. However, in any cooking case, in order to bake the cooked food S into delicious meat, the grilled meat cooking heating control means 35A is based on the amount of infrared radiation detected by the infrared sensor 26. The temperature change of the cooking vessel 6 is quickly determined, and the amount of high-frequency current supplied to the heating coil 5 is adjusted so that the temperature of the cooking vessel 6 is always maintained at 150 ° C.

  By the way, when meat is cooked, it is the protein that causes the firmness of the meat, and when heated, it becomes soft, once hardened, and softened. This is because meat has three types of protein, myofibrillar protein, muscle plasma protein, and fascia (mainly collagen), and each protein has a different temperature range of heat denaturation. Actually, myofibrillar protein coagulates at about 45 ° C to 50 ° C, myoplasm protein coagulates at about 55 ° C to 60 ° C, and collagen coagulates at about 65 ° C.

  Therefore, when the meat is heated, the myofibrillar protein coagulates first, but at this stage the water-soluble myoplasmic protein does not coagulate, so it feels soft when chewed (rare or medium steak). Next, as the meat is heated and approaches 60 ° C., the sarcoplasmic protein is heat-coagulated and binds myofibrils to become hard. When the temperature exceeds 65 ° C., the collagen shrinks to about 1/3 at maximum, and the whole meat is bound and becomes very hard. And when it exceeds 75 ° C., collagen starts to melt and gelatinization proceeds, so it becomes soft again. However, if it is heated too much from there, this time the collagen will melt, losing the ability to bind the meat, and the meat will fall apart.

  Therefore, the so-called low-temperature cooking method for households that uses the coagulation temperature of protein (the temperature range that begins at 58 ° C and solidifies at around 60 ° C and begins to divert from 68 ° C) is too long or cooked in a pressure cooker. Careful attention is required. Further, if the internal temperature of the meat exceeds 65 ° C. in the process of heating the meat, the umami juice flows out and the meat becomes hard. This is because the membrane (collagen) that bundles the meat fibers shrinks at a time when the temperature exceeds 65 ° C., and the reaction causes the internal gravy to flow out rapidly. If the heating is continued, the collagen tissue will loosen, and the juice will be squeezed out from the gap, and the meat will become hard. Furthermore, because low-temperature cooking for home use does not give a grilled color, it is necessary to add a fragrance to grilled meat and steak in response to the grilled color and chewing.

  Here, the cause of the burning of the meat and the smoke generation will be explained. When the meat is simply cooked without temperature control, the meat juice first comes out from the meat, and the juice flowing out to the plate surface that has been heated to Heated. When this heated gravy is dehydrated and moisture is evaporated, scorching occurs above 100 ° C. The juicing sound at this time is a sound of water evaporating. When heating is continued, the char is charred (blackened) and sticks to the plate surface, and smoke is generated when the meat burns. Next, the surface of the meat is dehydrated, and the protein is burnt and burnt, but the thin-walled yakiniku is heated to the inside of the meat and the protein becomes hard. In addition, in the grilled meat with sauce, when the moisture contained in the sauce is first dehydrated, the sugar content is burnt, and the condensed sugar content adheres to the plate surface with a strong stickiness. In addition, about the fuming temperature of fats and oils, generally the temperature at which fats and oils evaporate is 180 degreeC or more, for example, it is 190 degreeC in olive oil, and 200-240 degreeC in edible oil.

  The burning of the grilled meat described above is due to the “Maillard reaction”. When the heating temperature becomes sufficiently high, the irreversible dehydration reaction included in the Maillard reaction proceeds, and the meat burns. In this case, it reacts slowly at a temperature of about 150 ° C., but proceeds rapidly when the temperature reaches 180 ° C. (tempura oil temperature) or higher. In other words, when the temperature does not rise, the Maillard reaction does not proceed so much and it does not burn easily. For this reason, if the meat is heated over low heat, it will not burn. However, since it is a umami component or a fragrant flavor component that is generated by the Maillard reaction, moderate scorching is necessary for delicious cooking.

  The low-temperature cooking method used by the three-star chefs is to make good use of the burnt and fuming factors of the meat and add aroma to the meat. The following is an example of the cooking method that the chef puts into the meat and the cooking method added to it. First, in the first stage, it is important that the temperature when the meat is returned to room temperature is around 15 ° C. In the second stage, the temperature in the oven is set to 150 ° C. in order to give the meat a first baking color, and in the next third stage, if the meat has a slight baking color, the temperature is lowered to 100 ° C. In the fourth stage, meat is put in a copper pan and the temperature of the surface in contact with the pan is set to 140 ° C. In the final fifth step, the temperature is lowered to around 110 ° C due to the color of the grill and the warming of the bones.

  In the above-mentioned series of cooking methods, the internal temperature is changed to 100 ° C to 150 ° C without using the high temperature of 180 ° C to 200 ° C where the oil and fat smoke, while changing the temperature. In the same way, while slowly changing the temperature, over time, the meat that becomes the food is lit. Also, if the meat is fragrant and the surface is lightly baked, the temperature should be reduced immediately and the inside should not be ignited. The larger the meat, the more carefully it is repeated. In this way, the chef's cooking method is quite different from low-temperature cooking at home (about 1 hour, keeping the ambient temperature of the material at 80 ° C), and at low temperatures while moving back and forth. It is a cooking method that slowly puts fire inside over time.

  In the present embodiment, the “delicious yakiniku” cooking course performed by the grilled meat cooking heating control means 35A realizes the low-temperature cooking method performed by the chef described above. That is, here, the amount of radiated infrared rays with respect to the actual temperature change of the cooking vessel 6 is detected directly by the infrared sensor 26 by detecting the amount of radiated infrared rays from the bottom of the cooking vessel 6 that has passed through the infrared transmission window 25. The temperature of the cooking container 6 calculated from the above can be quickly followed, and the heating coil 5 is appropriately temperature-controlled so that the calculated temperature of the cooking container 6 is maintained at 150 ° C., so that it is placed on the cooking container 6. In the meat to be cooked S, the Maillard reaction progresses slowly, and the meat is appropriately burned and baked with the addition of umami ingredients and fragrant flavor ingredients. In addition, even if heating is continued thereafter, the temperature of the cooking container 6 is maintained at 150 ° C, so that the meat surface remains soft and gravy while keeping the meat surface brown and fragrant. It becomes possible to warm up.

  Therefore, the grilled meat cooking and heating control means 35A appropriately controls the temperature of the heating coil 5, so that the meat as the cooking object S is not excessively burned, does not stick to the cooking container 6, and does not smoke. , So that the oil is not blown away, and as a result, it becomes possible to bake the meat into soft and delicious meat without missing the juice.

  Further, even if the cooking object S is burnt or soiled on the surface of the cooking container 6 in another cooking course or the like, the surface of the cooking container 6 is coated with the nanoceramics coating film 11 so that such burning or soiling occurs. Can be easily wiped off with a cloth or the like, and can provide a grilled meat plate as a cooking container 6 that is easy to clean.

  As described above, in the present embodiment, the top plate 4, the heating coil 5 as a heating unit that heats the cooking container 6 that is a heated object on the top plate 4, and the control unit 31 that controls the heating coil 5 are provided. In the IH cooker as a heating cooker provided, an infrared transmission window 25 for transmitting radiation infrared rays from the cooking vessel 6 provided on the top plate 4 and the amount of radiation infrared rays transmitted through the infrared transmission window 25 are detected. The control unit 31 calculates the temperature of the cooking container 6 from the amount of infrared radiation detected by the infrared sensor 26, and the heating coil so that the calculated temperature is maintained at 150 ° C. 5 is configured to perform temperature control.

  In this case, the amount of radiated infrared rays from the bottom of the cooking container 6 that has passed through the infrared transmission window 25 is directly detected by the infrared sensor 26, so that the actual change in temperature of the cooking vessel 6 can be detected from the amount of radiated infrared rays. It is possible to quickly follow the calculated temperature of the cooking container 6. In addition, if the heating means 31 is appropriately temperature controlled using the calculated temperature of the cooking vessel 6 so that the temperature is maintained at 150 ° C., the meat juice is not missed even if the meat is thin. It can be baked into soft and delicious meat.

  Hereinafter, a second embodiment of the heating cooker according to the present invention will be described with reference to FIGS. 4 and 5. In addition, this embodiment shall be similarly equipped with structures other than the infrared transmission window 25 and the infrared detection unit 27 of 1st embodiment.

  In this embodiment, as shown in FIG. 4, a temperature measuring sheet 41 is placed on the top surface of the top plate 4, and a cooking container 6 that is a heated object is placed on the temperature measuring sheet 41.

  The temperature measuring sheet 41 embeds at least one chip thermistor 42 as a temperature sensor for detecting the temperature of the cooking container 6 on the front side in contact with the cooking container 6, and the cooking container 6 detected by the chip thermistor 42. The temperature data is output to the control means 5. As is well known, the chip thermistor 42 is an element whose resistance value changes with temperature, and outputs an electrical signal (detection signal) corresponding to the temperature from each chip thermistor 42 to the control means 31. Therefore, in this embodiment, the cooking container 6 is brought into contact with the front side of the temperature measuring sheet 41 laid on the top plate 4 and the temperature of the cooking container 6 is directly detected by the chip thermistor 42.

  The temperature measuring sheet 41 is preferably made of a flexible material having a larger coefficient of friction than the top plate 4. Thereby, even if the temperature measuring sheet 41 is laid on the slippery top plate 4 such as glass, the temperature measuring sheet 41 on which the cooking container 6 is placed becomes difficult to slip. Moreover, if it is the temperature measurement sheet | seat 41 which has a larger coefficient of friction than the cooking container 6, the cooking container 6 mounted in the temperature measurement sheet | seat 41 will become difficult to slip. In this embodiment, an LCP (liquid crystal polymer) sheet or a silicone sheet is used as the material of the temperature measuring sheet 41.

  In order to transmit a detection signal from each chip thermistor 42 to the control means 31, the temperature measuring sheet 41 and the main body 1 are preferably connected by a connector 43. By enabling the temperature measuring sheet 41 to be removed from the main body 1 by the connector 43, the temperature measuring sheet 41 can be washed as a single unit.

  FIG. 5 shows an electrical configuration of the IH cooker in the present embodiment. The difference from the first embodiment is that a chip thermistor 42 is connected to the input port of the control means 31 instead of the infrared sensor 26. The grilled meat cooking heating control means 35A receives the operation signal when the cooking course key 20 is operated, and selects the aforementioned “delicious grilled meat” cooking course from a plurality of cooking courses stored in advance in the storage device. When this is done, a control signal is sent to the inverter circuit 32 to control the heating coil 5 that heats the cooking container 6 so that the temperature of the cooking container 6 detected by the chip thermistor 42 is maintained at 150 ° C. If the turn key 23 is operated after that, the power supply to the heating coil 5 is interrupted and the function of shifting to the off state is provided. Other configurations and operations are the same as those in the first embodiment.

  As described above, in the present embodiment, the top plate 4, the heating coil 5 as a heating unit that heats the cooking container 6 that is a heated object on the top plate 4, and the control unit 31 that controls the heating coil 5 are provided. An IH cooker as a heating cooker provided with a temperature measuring sheet 41 laid on the top plate 5 and provided with a chip thermistor 42 serving as one or more temperature sensors on the front side in contact with the cooking vessel 6, and control means 31 is configured to control the temperature of the heating coil 5 so that the temperature of the heated object detected by the chip thermistor 42 is maintained at 150 ° C.

  In this case, the amount of radiated infrared rays from the bottom of the cooking container 6 that has passed through the infrared transmission window 25 is directly detected by the infrared sensor 26, so that the actual change in temperature of the cooking vessel 6 can be detected from the amount of radiated infrared rays. It is possible to quickly follow the calculated temperature of the cooking container 6. Moreover, if the temperature of the heating means 31 is appropriately controlled using the calculated temperature of the cooking vessel 6 so that the temperature is maintained at 150 ° C., the meat juice is not missed even if the meat is thin. It can be baked into soft and delicious meat.

  Moreover, in this embodiment, in order to make the main body 1 having the top plate 4 and the temperature measuring sheet 41 detachable, a connector 43 for electrically connecting the main body 1 and the temperature measuring sheet 41 is provided.

  In this case, in addition to the electrical connection between the main body 1 and the temperature measuring sheet 41 laid on the top plate 4 by the connector 43, the temperature measuring sheet 41 is attached to the main body 1 or the temperature measuring sheet 41 from the main body 1. And the hygienic improvement can be realized by washing the temperature measuring sheet 41 removed from the main body 1.

  In addition, this invention is not limited to the said embodiment, A various change is possible in the range which does not deviate from the meaning of this invention. For example, in common with each embodiment, the temperature of the cooking container 6 based on the detection signal of the infrared sensor 26 or the chip thermistor is initially maintained at 150 ° C. so as to be as close as possible to the low-temperature cooking method performed by the chef. When the temperature of the heating coil 5 is controlled, and there is any operation from the operation means 16, the temperature of the heating coil 5 is controlled so that the temperature of the cooking vessel 6 is maintained at 100 ° C. If there is any operation, the temperature of the heating coil 5 is controlled so that the temperature of the cooking vessel 6 is maintained at 140 ° C., and if there is any operation from the operating means 16, the temperature of the cooking vessel 6 is now increased. You may control the temperature of the heating coil 5 so that 110 degreeC may be maintained. This corresponds to the second to fifth stages of the low-temperature cooking method performed by the chef, and it becomes possible to add a fragrance to the meat in response to the grilled color and chewing.

1 Body 4 Top plate 5 Heating coil (heating means)
6 Cooking container (heated)
25 Infrared transmitting window 26 Infrared sensor 41 Temperature measuring sheet 42 Chip thermistor (temperature sensor)
43 connector

Claims (3)

With the top plate,
Heating means for heating the heated object on the top plate;
A heating cooker comprising: control means for controlling the heating means;
An infrared transmission window provided on the top plate for transmitting infrared radiation from the heated object;
An infrared sensor that detects an amount of the radiated infrared light transmitted through the infrared transmission window;
The cooking device characterized in that the control means is configured to control the temperature of the heating means so that the temperature of the heated object calculated from the amount of the radiant infrared rays is maintained at 150 ° C. With the top plate,
Heating means for heating the heated object on the top plate;
A heating cooker comprising: control means for controlling the heating means;
A temperature measuring sheet laid on the top plate and provided with a temperature sensor on the front side in contact with the heated object,
The cooking device characterized in that the control means is configured to control the temperature of the heating means so that the temperature of the heated object detected by the temperature sensor is maintained at 150 ° C. The cooking device according to claim 2, further comprising a connector that allows the main body having the top plate and the temperature measurement sheet to be detachable.