JP2020136239A - Induction heating cooker - Google Patents

Abstract

To provide an induction heating cooker capable of matching temperature rise in a food during IH heating to temperature rise in the food during use of an oven cooking device.SOLUTION: An induction heating cooker includes: a top plate provided on the top face of a body, and placing a pot thereon; a heating coil provided below the top plate, and induction-heating the pot; a temperature detection element for detecting the temperature of the pot via the top plate; an inverter circuit for supplying electrical power to the heating coil, and a control arrangement for controlling the inverter circuit, according to a set automatic cooking menu and the detection temperature of the temperature detection element. The control arrangement changes firepower and time of an oven step executed after a food amount determination step, according to the food amount determined in the food amount determination step.SELECTED DRAWING: Figure 8

Description

The present invention relates to an induction heating cooker that selects and cooks a menu.

In IH cooking with a conventional induction heating cooker, the temperature of the pot placed on the top plate is detected by a temperature detection element such as an infrared sensor or thermistor provided under the top plate, and the pot is set according to the output. It is known that cooking is performed at an appropriate temperature by controlling the heating power of the heating coil to be heated. When cooking a hamburger steak or the like by this suitable temperature cooking, a cooking method is adopted in which the temperature inside the food is raised at the same time as the baking color is applied in a frying pan.

As another cooking method, first, in IH cooking, the surface of the food such as hamburger is colored with a frying pan, and then the food is transferred to a preheated oven cooker to pass heat to the inside of the food. The cooking method is also known.

The latter cooking method has the advantage that the ingredients can be made plump and juicy compared to the former cooking method, but in general, two cookers, an IH cooker and an oven cooker, are used together for cooking. Finishing is not preferred. For this reason, it is desired to reproduce the same heating as an oven cooker only by IH heating without using an oven cooker. For that purpose, oven cooking is performed by using low temperature heating by IH cooking. It is necessary to achieve the same rise in food temperature as using a vessel.

As an induction heating cooker that realizes low temperature heating, the person described in Patent Document 1 is known. For example, in the abstract of this document, as an induction cooker that can cook even high-moisture cooking (for example, white sauce) in a low temperature range of 120 to 130 ° C, "from the set cooking menu temperature and infrared sensor. The control means is provided with a control means for controlling the inverter circuit based on the information of the above, and the control means is a predetermined temperature corresponding to the temperature of the set cooking menu and a heating capable of raising the temperature of the pot to the predetermined temperature. A predetermined high heat power that is the output of the coil, a predetermined low heat power that is the output of the heating coil that lowers the temperature of the pot, and a time for maintaining the predetermined low heat power are provided, and when the pot is preheated, the first predetermined high heat power is provided. When heating is performed with the above-mentioned thermal power and the heat is kept after the optimum temperature, the heating is performed by the second predetermined high thermal power lower than the first predetermined high thermal power, and the thermal power is applied after the pot temperature reaches the predetermined temperature. The heating is repeated for the time period for switching to a low heat and maintaining the predetermined low heat. "

Japanese Unexamined Patent Publication No. 2013-084401

Patent Document 1 provides a control method for cooking white sauce and the like while maintaining a temperature of 150 ° C. or lower. However, in this control method, even if the food material is heated at the minimum set temperature of 120 ° C. Since the internal temperature of foodstuffs rises faster than when using an oven cooker, the problem is that the temperature rise inside foodstuffs during IH heating cannot be matched to the temperature rise inside foodstuffs when using an oven cooker. was there.

Therefore, an object of the present invention is to provide an induction heating cooker capable of adjusting the temperature rise inside the food material during IH heating to the temperature rise inside the food material when using the oven cooker.

The induction heating cooker of the present invention is made to solve the above-mentioned problems, and is provided on the upper surface of the main body and is provided on a top plate on which a pot is placed and a top plate below the top plate. A heating coil that induces heating, a temperature detection element that detects the temperature of the pot via the top plate, an inverter circuit that supplies power to the heating coil, an automatic cooking menu that has been set, and the temperature detection element. A control device for controlling the inverter circuit according to the detection temperature is provided, and the control device is provided after the food material amount determination step according to the food material amount determined in the food material amount determination step. The heating power and time of the oven process to be carried out shall be changed.

According to the induction heating cooker of the present invention, it is possible to reproduce cooking equivalent to that of an oven cooker by IH heating, which was difficult in the past.

External perspective view of the induction heating cooker of one embodiment Top view of the induction cooker of one embodiment Top view with the top plate of the induction cooker of one embodiment removed Control block diagram of the induction cooker of one embodiment Top view showing the right side of the operation unit and the right side of the display unit on the upper surface of the induction heating cooker of one embodiment. Flowchart of automatic cooking of one embodiment Flowchart of process S6 Time chart of heating operation reflecting process S6 Flow chart of process S7 Time chart of heating operation reflecting process S7

The induction cooking device according to an embodiment of the present invention will be described in detail with reference to the drawings. In the following, a built-in induction heating cooker that is fitted into the system kitchen will be described as an example, but a stationary induction heating cooker that is placed in the kitchen may also be used.

As shown in the external perspective view of FIG. 1, the main body 2 of the induction heating cooker is installed by dropping it from the upper surface of the system kitchen 1. After installation, the roaster 4 and the operation panel 5, which will be described later, can be operated from the front portion of the system kitchen 1.

The pan 26 (not shown) is placed on the mounting portion 6 of the top plate 3 made of heat-resistant glass or the like arranged on the upper surface of the main body 2. In the mounting portion 6, the mounting portion right 6a and the mounting portion left 6b are arranged in front of the upper surface of the top plate 3, and the mounting portion 6 is placed in the back (center rear portion) between the mounting portion 6a and the mounting portion left 6b. The central part 6c is arranged. Then, as shown in FIG. 3, heating coils 13 for heating the pot 26 are installed under each mounting portion 6.

The roaster 4 is for baking fish, pizza, etc., and is arranged on the left side or the right side of the front surface of the main body 2.

An inverter board on which a heating coil 13 and an inverter circuit 18 described later are mounted is provided inside the main body 2, and as shown in FIG. 2, for sucking air from the outside of the main body 2 to cool them. An intake port 7 is provided. The air sucked through the intake port 7 cools the heating coil 13 and the inverter board that generate heat inside the main body 2, and then is discharged to the outside of the main body 2 from the exhaust port 8 as shown in the cooling air flow 16. Further, waste heat of the roaster 4, which will be described later, is also discharged from the exhaust port 8.

Next, the heating coil unit 25 will be described. The heating coil unit 25 is composed of a heating coil 13, a coil base 24, and ferrite (not shown). Each heating coil unit 25 is arranged below each mounting portion 6, with the heating coil unit right 25a below the mounting portion right 6a and the heating coil unit left 25b below the mounting portion left 6b. A heating coil unit center 25c is provided below the mounting portion center 6c.

The coil base 24 fixes the heating coil 13 from below, and ferrite is embedded in the coil base 24. The heating coil unit 25 is installed below the top plate 3 of each mounting portion 6 so as to open a certain gap between the top plate 3 and the heating coil 13. A cooling air is passed through this gap to cool the heating coil unit 25 from the heat of the heating coil 13 that generates heat and the top plate 3 that receives heat from the heated pan 26.

The temperature of the pot 26 is detected by the infrared sensor 21 and the thermistor 22, which are temperature detection elements 20 installed in the heating coil unit 25, and the detected temperature of the pot 26 is used for automatic cooking of an automatic menu. The infrared sensor 21 detects infrared rays radiated from the pan 26 and generates a voltage, and the thermistor 22 changes the resistance value depending on the detection temperature.

The temperature detecting element 20 is provided below the top plate 3 in order to detect the temperature of the bottom of the pot 26, and indirectly detects the temperature of the bottom of the pot 26 via the top plate 3. The infrared sensor 21 is installed between the coils of the heating coils 13 of the heating coil unit right 25a and the heating coil unit left 25b, and the thermista 22 heats the heating coil unit right 25a, the heating coil unit left 25b, and the heating coil unit center 25c. It is installed in the center of the coil of the coil 13.

Some pots 26 have a floating bottom center, and the outside of the pot 26 can be heated and change the temperature more sensitively. Therefore, the heating coil unit right 25a and the heating coil unit left 25b, which have a large heating power, have. Two temperature detection elements 20 are provided, respectively.

A circuit such as an inverter circuit 18 that supplies power to the heating coil 13 and a control device 19 that controls the output to the heating device 23 according to the temperature detected by the temperature detecting element 20 is housed in the substrate case 15.

The upper surface operation unit 9 inputs the thermal power of the heating coil right 13a on the right 6a side of the mounting unit 9a and the heating power of the heating coil left 13b on the left 6b side of the mounting unit left 9b. It is composed of the upper surface operating portion center 9c for inputting the thermal power of the heating coil 13c on the mounting portion center 6c side. The top surface display unit 10 is arranged as a top surface display unit right 10a, a top surface display unit left 10b, and a top surface display unit center 10c corresponding to each operation unit of the top surface operation unit 9, and displays the contents input by each top surface operation unit 9. To do.

Next, the control of the induction cooking device of this embodiment will be described with reference to the control block diagram of FIG.

Reference numeral 26 denotes a cooking utensil such as a metal pot or frying pan to be heated, which will be referred to as a pot 26 below. Reference numeral 13 denotes a heating coil for heating the pot 26, and the winding of the heating coil 13 employs a litz wire in order to suppress the skin effect. Reference numeral 18 denotes an inverter circuit that supplies electric power to the heating coil 13 to heat the pot 26. Specifically, a voltage of several tens of kHz and several hundreds of volts is applied. The heating coil 13 and the inverter circuit 18 are collectively referred to as a heating device 23.

Reference numeral 31 denotes a thermal power setting key, which is operated by the user when setting the thermal power.

34 is a menu setting key, which is operated by the user when selecting one automatic cooking menu from a plurality of prepared automatic cooking menus. Specifically, grilled food cooking and fried food cooking are automatically performed. It selects the menu to be used from a group of menus built in in advance for control.

41 displays the menu selected by the menu setting key 34 on the display unit, the display unit 41 (FIG. 5) such as the progress status of automatic cooking, and the setting contents of the heating power setting key 31 (lamps 36 to 39, FIG. 5). It is a thing.

Reference numeral 19 denotes a control device, which performs three major functions.

The first function is a function of controlling the inverter circuit 18 so that the thermal power is set by the thermal power setting key 31.

The second function is a function of controlling the inverter circuit 18 in order to control the temperature of the pot corresponding to the automatic menu selected by the menu setting key 34. In order to realize this, the control device 19 stores in advance the heating temperature of the pot corresponding to a plurality of automatic menus, and corresponds to the difference between the pot temperature observed by the temperature detecting element 20 and the stored heating temperature. Controls the heating device 23.

The third function is a function of controlling the display unit 41, for example, the menu input by the menu setting key 34, the progress of cooking, the timing of the cooking process at the time of automatic cooking, and the heating power setting key 31. The displayed contents are displayed on the display unit 41.

Reference numeral 17 denotes a notification device, which is a speaker housed inside the operation panel 5 of FIG. 1 and emits sound such as voice.

Next, the display unit 41, the thermal power setting key 31, and the menu setting key 34 will be specifically described by taking the upper surface operation unit right 9a and the upper surface display unit right 10a shown in FIG. 5 as examples. Since the upper surface operation unit left 9b and the upper surface display unit left 10b have the same configuration, the description thereof will be omitted.

The upper surface display unit right 10a includes a display unit 41, and is divided into a display unit 41a and a display unit 41b. The display unit 41a displays the thermal power input by the thermal power setting key 31, the menu input by the menu setting key 34, the elapsed time, and the like. In the menu input by the menu setting key 34, the display unit 41b is "preheating" so that the pot 26 can be preheated and the timing of adding the ingredients can be notified when the temperature of the pot 26 reaches an appropriate temperature. And "suitable temperature" are displayed.

The lamps 35 to 40 are composed of LEDs and the like, and the lamp 35 lights up when the off / start key 30 is pressed and heating start is input. The lamps 36 to 39 are lit by the thermal power lamp set by the thermal power setting key 31. The lamp 40 blinks when the thermal power adjustment key 32 is enabled to notify the lamp 40.

Reference numeral 33 denotes a timer key for selecting a heating time when cooking using a timer function such as hamburger steak, stew, or heat retention.

When the menu setting key 34 is operated, a pre-installed automatic menu is displayed on the display unit 41a. Since the menu is switched and displayed each time the menu setting key 34 is pressed, the user operates the menu setting key 34 until the desired menu is displayed. When the off / start key 30 is operated while the automatic menu is displayed, automatic cooking is started.

This embodiment has the above configuration, and the operation thereof will be described next with reference to FIGS. 6 to 10.

FIG. 6 is a flowchart of a cooking process when a hamburger steak of an appropriate temperature cooking support course is selected with the menu setting key 34.

Step S1 is a menu setting step, and the user operates the menu setting key 34 to select the hamburger steak of the suitable temperature cooking support course. Then, when the user operates the off / start key 30 in step S2, the automatic cooking of the hamburger set in step S1 is started.

The automatic cooking process of hamburger steak consists of the following five processes.

The preheating step S3 is a step for preheating the pot 26 to a temperature suitable for coloring (for example, 180 ° C.). The standby step S4 is a step of holding the temperature of the pan 26 and waiting until the hamburger is put in the pan 26 after the preheating of the pan 26 is completed. The baking step S5 is a step for coloring both sides of the hamburger steak, for example, about 8 minutes. This baking step S5 automatically ends when the specified time has elapsed. When controlling the preheating steps S3 to the baking step S5, the output of the infrared sensor 21 having high followability to the temperature change of the pan 26 is used. Further, since the control in these steps is the same as the control at the optimum temperature cooking by the conventional induction heating cooker, only the necessary points will be described below with respect to the preheating step S3 to the baking step S5.

The food material amount determination step S6 is a step of determining the amount of the food material amount using the temperature detecting element 20. Details of this step will be described later with reference to FIGS. 7 and 8.

The oven step S7 is a step of raising the internal temperature of the hamburger to an edible temperature in the same manner as when an oven cooker is used, with the heating power and time corresponding to the amount of foods determined in the food amount determination step S6. Details of this step will be described later with reference to FIGS. 9 and 10.

Here, the output P of the oven circuit 18 when heating the pot 26 is a high output P ₁ suitable for maintaining the pot 26 at a predetermined temperature (for example, 180 ° C.) in the preheating step S3 to the baking step S5. in amount determination step S6, the output P ₂ among suitable for lowering the temperature of the pot _26, the oven step S7, the low output P ₃ suitable for reproducing the oven cooker similar low-temperature heating.
<Ingredient amount determination step S6>
Next, the details of the food material amount determination step S6 will be described with reference to FIGS. 7 and 8. Here, the details of the ingredient amount determination process will be described using hamburger steak as an example, but since various parameters used in this process can be set to different values for each menu, they are equivalent to an oven cooker regardless of the menu and the amount of ingredients. The heating can be reproduced properly.

As shown in the flowchart of FIG. 7, when the food material amount determination step S6 is started, first, in the step S61, the output P of the inverter circuit 18 is changed from the high output P ₁ to the medium output P ₂ during the preheating step S3 to the baking step S5. The pan 26 is heated for a fixed time (for example, 4 minutes) with medium heat power that is switched from ON control to duty control that repeats ON / OFF. As a result of this thermal power suppression, after a lapse of a predetermined time, the temperature of the pot 26 detected by the thermistor 22 becomes lower than that in the baking step S5.

Next, in step S62, the temperature of the pot 26 at the end of step S61 is compared with a predetermined determination temperature _Tth (for example, 150 ° C.), and if the pot temperature is higher, the process proceeds to step S63, and the pot temperature is higher. If it is low, the process proceeds to step S64.

The process proceeds to step S63 when the pot temperature does not drop so much even if the heating power is weakened in step S61, which corresponds to the case where the total heat capacity of the pot 26 and the ingredients is large. Therefore, it is judged that the amount of ingredients is large. Can be done. Therefore, in step S63, the control in oven step S7 is set to high heat and a long time so that this large amount of food can be cooked appropriately in the oven.

On the other hand, the process proceeds to step S64 when the pot temperature drops significantly as a result of weakening the heating power in step S61, which corresponds to a case where the total heat capacity of the pot 26 and the ingredients is small, so it is determined that the amount of ingredients is small. can do. Therefore, in step S64, the control in oven step S7 is set to low heat and a short time so that this small amount of food can be cooked appropriately in the oven.

Then, when the heating power and the duration used for controlling the oven step S7 are set in the step S63 or the step S64, the food material amount determination step S6 ends.

Here, with reference to FIG. 8, a method of reflecting the thermal power and the duration set in the food ingredient amount determination step S6 in the oven step S7 will be specifically described.

In the upper graph of FIG. 8, the vertical axis is the temperature of the pan 26, and the horizontal axis is the time. The solid line is the pot temperature detected by the infrared sensor 21, and the alternate long and short dash line is the pot temperature detected by the thermistor 22. Further, time t ₀ is the start time of the baking process S5, time t ₁ is the start time of the food material amount determination process S6, time t ₂ is the start time of the oven process S7, and time t ₃ is the end time of the oven process S7.

Further, as shown in the middle graph and the lower graph of FIG. 8, in order to switch the heating power for heating the pot 26 from a high heating power to a relatively low fixed medium heating power at the time of transition from the baking step S5 to the food amount determination step S6. During the period of the food ingredient amount determination step S6, the detection temperature of the thermistor 22 gradually decreases. Then, the size of the amount of foodstuff is determined based on the comparison result between the detection temperature after the fixed time (for example, 4 minutes) and the determination temperature _Tth (step S62), and the heating power and time in the oven process S7 are determined (step S62). Step S63, Step S64).

According to the above steps, in the thermal power control in the oven step S7, when the detection temperature of the thermistor 22 is higher than the determination temperature _Tth and it is determined that the amount of food is large, as shown in FIG. When it is determined that the temperature is long and the thermal power is large (the duty ratio of the ON time is large), while the detection temperature of the thermistor 22 is lower than the determination temperature T _th and the amount of food is small, FIG. 8 (b) ), The time is relatively short and the thermal power is small (the duty ratio of the ON time is small). The control of the oven step S7 according to the amount of foodstuff is not limited to this example. For example, when it is determined that the amount of foodstuff is large, the time is relatively long or the heating power is largely controlled, while If it is determined that the amount of food is small, the time may be relatively short or the heating power may be controlled to be small.
<Oven process S7>
Next, the details of the oven step S7 will be described with reference to FIGS. 9 and 10.

The oven step S7 is a step of heating the food in a temperature range equivalent to that of the oven cooker based on the time and the heating power set in the food amount determination step S6. When this step is started, first, in step S71, the pot 26 is heated by the heating power set in the food amount determination step S6. Next, in step S72, the detection temperature of the thermistor 22 is compared with the predetermined first temperature T ₁ (for example, 120 ° C.) and second temperature T ₂ (for example, 130 ° C.). Then, the detection temperature of the thermistor 22, if the first less than a temperature T ₁ of the process proceeds to step S73, if the less than two temperature T ₂ a first temperature above T ₁ proceeds to step S74, the second temperature T ₂ above If there is, the process proceeds to step S75.

Since the detection temperature does not reach the first temperature T ₁ corresponding to the lower limit temperature of heating by the oven cooker, the control device 19 makes the heating power larger than the current heating power (duty). Make the ratio larger).

Similarly, the process proceeds to step S75 when the detected temperature exceeds the second temperature T ₂ corresponding to the upper limit temperature of heating by the oven cooker, so that the control device 19 makes the heating power smaller than the current heating power. (Make the duty ratio smaller).

On the other hand, the process proceeds to step S74 when the detected temperature is the same as that of heating by the oven cooker. In this case, the control device 19 maintains the current thermal power (does not change the duty ratio).

When any of steps S73 to S75 is completed, in step S76, it is determined whether or not the time set in the foodstuff amount determination step S6 has elapsed. Then, if the time has not passed, the process returns to step S72, and if the time has passed, it is determined that sufficient heat has passed through the inside of the hamburger, and the oven step S7 is terminated.

Here, the method of reflecting the thermal power set in the steps S72 to S75 will be specifically described with reference to FIG. It should be noted that the common points with FIG. 8 are omitted.

In the oven step S7, as shown in the upper graph of FIG. 10, the heating power is controlled so that the detected temperature falls within a predetermined range (first temperature T ₁ or more and less than second temperature T ₂ ). When the detected thermal power is within this range, as shown in the first thermal power control example, the oven process with the initial set thermal power set in the foodstuff amount determination step S6 is continued (step S74).

However, for example, the detection temperature at time t _a is if below the first temperature T _1, and greater than the thermal current (by increasing the duty ratio) to continue the oven process (step S73). Similarly, for example, when the detected temperature exceeds the second temperature T ₂ at time t _b , the heating power is made smaller than the current one (the duty ratio is made smaller) and the oven process is continued (step S75). .. With such control, even if the pot temperature detected by the thermistor 22 deviates from the desired temperature range, the heating power is appropriately changed and the pot temperature quickly returns to the desired temperature range. Regardless, heating equivalent to that of an oven cooker can be continued.

As described above, according to the induction heating cooker of this embodiment, the heating equivalent to that of the oven cooker can be reproduced by IH heating.

2 Main body 3 Top plate 13 Heating coil 18 Inverter circuit 19 Control device 21 Infrared sensor 22 Thermistor 26 Pan

Claims (4)

A top plate provided on the upper surface of the main body on which the pot is placed,
A heating coil provided below the top plate to induce and heat the pot,
A temperature detection element that detects the temperature of the pot via the top plate,
An inverter circuit that supplies electric power to the heating coil and
An induction heating cooker including a set automatic cooking menu and a control device for controlling the inverter circuit according to the detection temperature of the temperature detecting element.
The control device is an induction heating cooker, which changes the heating power and time of an oven step performed after the foodstuff amount determination step according to the foodstuff amount determined in the foodstuff amount determination step. In the induction heating cooker according to claim 1,
The control device is used in the food ingredient amount determination step.
When the detection temperature after heating for a fixed time with a fixed heating power lower than the heating power in the preceding process is higher than the predetermined determination temperature, the time of the oven process is relatively long or the heating power is relatively large. Set,
When the detection temperature after heating for a fixed time with a fixed heating power lower than the heating power in the preceding process is lower than the predetermined determination temperature, the time of the oven process is relatively short or the heating power is relatively small. An induction cooker characterized by setting. In the induction heating cooker according to claim 1,
In the oven process, the control device
When the detected temperature is lower than the predetermined first temperature, the thermal power is changed to be larger than the current thermal power.
When the detected temperature is equal to or higher than the predetermined second temperature, the thermal power is changed to be smaller than the current thermal power.
An induction heating cooker characterized in that the current thermal power is maintained when the detected temperature is equal to or higher than the first temperature and lower than the second temperature. In the induction heating cooker according to any one of claims 1 to 3.
The control device is an induction cooking cooker characterized in that the heating power in the oven process is controlled by controlling the duty ratio of the electric power supplied by the inverter circuit during the ON time.

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