JP2637888B2 - Cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking stove such as a gas stove, an electric stove, an oven, etc., and more particularly to a safety device for the cooking stove.

[0002]

2. Description of the Related Art Conventionally, as a safety device for a heating cooker of this kind, for example, a safety device disclosed in Japanese Patent Publication No. 4-50489 is known.

[0003] This safety device measures the time from the start of heating of the cooked food, and even if the measured time reaches a predetermined time, if the heating source is not stopped, the safety source is automatically turned off. In this case, the heating operation is stopped.

[0004] However, such a safety device has the following inconvenience because the timer time from the start of heating of the food to the stop of the heating source is fixed at a predetermined value.

[0005] That is, for example, when comparing oils and boiled foods as cooking products, cooking time is generally longer for boiled foods and cooking temperature is higher for oiled foods.

For this reason, for example, if the timer time is set to a relatively long time so that the heating source does not stop during the cooking of the boiled food, the user may be erroneous when cooking the oily food. In such a case, the oily substance is left cooking for a long time while being cooked at a high temperature, and there is a problem that extreme burning may occur.

If the timer time is set to a relatively short time in order to prevent such an adverse effect, the heating source may stop during the cooking of the stew. However, there is a disadvantage that the user has to operate the heating source again.

[0008]

SUMMARY OF THE INVENTION The present invention solves such a disadvantage, and when the heating source is left operating, the heating source can be stopped at an appropriate timing according to the content of the cooking, and the safety can be improved. An object of the present invention is to provide a heating cooker excellent in properties and usability.

[0009]

To achieve the above object, a first aspect of the present invention is to detect a cooking temperature of a food in a heating cooker provided with a heating source for heating the food. Temperature detection means, and stop means for stopping the heating operation of the heating source when a predetermined time has elapsed from the start of heating the food, wherein the stop means has a cooking temperature of the food which is equal to or higher than a predetermined cooking temperature. Is set to be shorter than the predetermined time when the predetermined cooking temperature is not reached.

According to a second aspect of the present invention, there is provided a heating cooker provided with a heating source for heating the cooked food, wherein the cooked food is cooked or oily when cooking the cooked food. Determining means for determining whether or not the food is cooking; and stopping stopping the heating operation of the heating source when a predetermined time according to the type of the food determined by the determining means has elapsed from the start of heating the food. Means, the stop means, the predetermined time when the type of the food is determined to be oily food, the predetermined time when it is determined to be boiled food Is also set to be short.

In this case, there is provided a temperature detecting means for detecting a cooking temperature of the cooked food during heating cooking of the cooked food, wherein the discriminating means detects the cooking temperature detected by the temperature detecting means after the start of heating the cooked food. The first temperature is predetermined
When the temperature rises to a second predetermined temperature or more within a predetermined time from a point in time when the temperature reaches a predetermined temperature, the food is determined to be an oily food, and the second food is discriminated within the predetermined time. When the temperature does not reach a predetermined temperature, the food is determined to be a boiled food.

Alternatively, a temperature detecting means for detecting a cooking temperature of the food at the time of cooking the food by heating, and whether or not the cooking temperature is in an equilibrium state based on the cooking temperature detected by the temperature detecting means. Equilibrium state detecting means for detecting the cooking temperature detected by the temperature detecting means, the equilibrium state of the cooking temperature is detected by the equilibrium state detecting means when the cooking temperature is equal to or lower than a predetermined temperature. When the food is detected, the food is determined to be a boiled food, and when the cooking temperature detected by the temperature detecting means rises above the predetermined temperature, the food is an oil food. Is characterized.

[0013]

According to the first aspect of the present invention, when the predetermined time has elapsed after the heating of the food by the heating source is started, the heating operation of the heating source is automatically stopped by the stopping means. Is done. At this time, when the cooking temperature detected by the temperature detecting means rises above the predetermined cooking temperature, the heating source is stopped after a lapse of a predetermined time shorter than when the predetermined cooking temperature is not reached. Is done.

Therefore, in cooking performed at a relatively high temperature, such as cooking with oil, the heating source is stopped for safety in a relatively short time after the start of heating cooking, and the cooking is performed at a relatively low temperature, such as cooking for cooking. In cooking for a long time, the time required for the heating source to be automatically stopped increases in accordance with the generally long cooking time.

[0015] Next, according to a second aspect of the present invention, after the heating of the food by the heating source is started, whether the food is cooked at a relatively low temperature for a long time, The determination means determines whether the cooking product is an oily product having a relatively high temperature and a short cooking time, and the determination result is that when the cooking product is an oily product, it is compared with the case of a boiled cooking product. After the start of heating cooking, the heating operation of the heating source is automatically stopped for safety in a relatively short time by the stopping means.

Therefore, in cooking performed at a relatively high temperature, such as cooking of oily foods, the heating source is stopped for safety in a relatively short time after the start of heating cooking. In cooking for a long time, the time required for the heating source to be automatically stopped increases in accordance with the generally long cooking time.

In this case, the determination as to whether the food is boiled food or oily food is generally made because, in cooking boiled food, the boiling point of water as the basis of the soup is 100 ° C. When the cooking temperature reaches a temperature of about 100 ° C., the state in which the cooking temperature hardly rises continues to some extent. On the other hand, in cooking oils, the boiling point of the base oil is much higher than that of water, and the specific heat is relatively low, so that the cooking temperature generally rises rapidly to a temperature of 100 ° C or higher. I will do it.

Therefore, after the heating of the food starts, the second predetermined temperature is within a predetermined time after the cooking temperature detected by the temperature detecting means reaches the first predetermined temperature (for example, 100 ° C.). By checking whether the temperature rises to a temperature (for example, 150 ° C.) or more, it becomes possible to determine whether the cooked food is an oily cooked food or a boiled cooked food.

In addition, in cooking boiled foods, in general, the boiling water, which is the basis of the broth, is brought to an equilibrium state at a cooking temperature of about 100 ° C. (a state in which the cooking temperature is kept substantially constant). In the cooking of oils,
Due to its high boiling point, the cooking temperature generally rises to a much higher temperature than in cooking stew.

Therefore, when the equilibrium state of the cooking temperature is detected by the equilibrium state detecting means while the cooking temperature detected by the temperature detecting means is equal to or lower than the predetermined temperature (for example, 220 ° C.), the cooking is performed. It is possible to determine the food as a boiled food, and when the cooking temperature rises above the predetermined temperature, it is possible to determine the food as an oil food. .

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An example of the first embodiment of the present invention will be described with reference to FIGS. FIG. 1 is a system configuration diagram of the cooking device of the present embodiment, FIG. 2 is a block configuration diagram of a main part of the cooking device, and FIG. 3 is a flowchart for explaining the operation of the cooking device.

In FIG. 1, the cooking device of the present embodiment comprises:
The cooker includes a stove burner 1 that is a heating source for cooked food, and a controller 2 that controls the operation of the stove burner 1. Gas is supplied to the burner 1 from a gas supply pipe 3. . The gas supply pipe 3 is provided with an electromagnetic valve 4 controlled to be opened and closed by the controller 2, and further provided with a flow rate control valve (not shown) for adjusting the amount of gas supplied to the burner 1. The flow control valve is
It operates in conjunction with the operation of a gas amount adjusting operator (not shown). The gas supply pipe 3 has an electromagnetic valve 4
A branch pipe 5 is provided in parallel on the downstream side of the power supply, and a thermal power adjustment solenoid valve 6 that is appropriately opened and closed by the controller 2 is interposed in the branch pipe 5.

In the vicinity of the burner 1, an ignition electrode 8 which is energized and controlled by the controller 2 via a sparker 7, and a flame detection sensor 9 which detects ignition / misfire in the burner 1 and outputs a detection signal to the controller 2. Are provided. Further, a temperature sensor 10 for detecting the cooking temperature of the food is provided at the center of the burner 1, and this temperature sensor 10 is used when a cooking pot or the like containing the food is placed on the burner 1. The cooking temperature of the food is detected by contacting the cooking pot or the like, and a signal corresponding to the cooking temperature is output to the controller 2.

The controller 2 includes a CPU, a RAM,
It is configured by an electronic circuit including a ROM and the like,
The controller 2 is connected to the solenoid valves 4 and 6 and the temperature sensor 10 and the like, and also connected to an operation switch 11 that is linked to an ignition / extinguishing knob (not shown) for igniting / extinguishing the burner 1. .

In the heating cooker of this embodiment, in addition to normal cooking by the user himself, when cooking using the burner 1, oil cooking, boiling cooking, and boiling after boiling in a water heater are used. The operation of the burner 1 can be automatically controlled in accordance with a predetermined sequence in accordance with various cooking menus such as heat preservation and grilling, and an operation unit 12 for selecting and setting these cooking menus is provided to the controller 2. It is connected.

Referring to FIG. 2, controller 2 has a temperature detecting section 13 for detecting the cooking temperature of the food in burner 1 via temperature sensor 10 as a functional configuration.
A comparing unit 14 that compares the cooking temperature detected by the temperature detecting unit 13 with a reference temperature described below, and a stop time setting unit 15 that sets a stop time described below according to the comparison result by the comparing unit 14. A timer 16 that is driven in response to a turn-on signal of the operation switch 11 and outputs a clock signal;
The operation switch 11, the flame detection sensor 9, the operation unit 12,
An operation control unit 17 that controls the operation of the burner 1 via the electromagnetic valves 4 and 6 and the sparker 7 based on signals from the timer 16, the temperature detection unit 13, and the stop time setting unit 15.

Here, the temperature sensor 10 and the temperature detecting section 13 constitute the temperature detecting means 18 corresponding to the constituent requirements of the first embodiment of the present invention, and the comparing section 14 and the stop time setting section 15 , The timer 16, the operation control unit 17, and the solenoid valve 4 constitute a stopping means 19.

Next, the operation of the cooking device of the present embodiment will be described.

Referring to FIGS. 1 and 2, when cooking using the burner 1 in the heating cooker of the present embodiment,
First, the operation switch 11 is turned on. At this time, when the operation control unit 17 of the controller 2 receives the signal of the operation switch 11, the operation control unit 17 opens the solenoid valve 4 of the gas supply pipe 3 to supply the gas to the burner 1, and at the same time,
The ignition electrode 8 is energized through the switch to generate a spark, thereby igniting the burner 1.

At this time, the operation control unit 17 detects ignition / misfire by the flame detection sensor 9, and when the misfire is detected, closes the electromagnetic valve 4 and uses a buzzer or lamp (not shown). Alert the person.

When the operation switch 11 is turned on, the timer 16 is reset / started, and the operation control unit 17 counts a clock signal output from the timer 16 to automatically stop the burner 1 described later. The elapsed time is measured.

As described above, when the burner 1 is ignited and the heating of the food is started, the controller 2 performs the control as shown in the flowchart of FIG.

That is, referring to FIGS. 2 and 3, when the timer 16 is started and the elapsed time is measured,
The temperature detecting unit 1 is provided for every predetermined unit time (for example, one second).
3, the cooking temperature T is detected via the temperature sensor 10. Each time the cooking temperature T is detected, the comparison unit 14 compares the cooking temperature T with a predetermined reference temperature (270 ° C. in this embodiment).

At this time, the cooking temperature T of the cooked food gradually rises with the heating cooking by the burner 1.
While the comparison result is T <270 ° C., the “stop time” is set to, for example, 2 hours by the stop time setting unit 15.

Here, the "stop time" refers to the timer 1
This is the time from the start of operation 6 until the heating operation of the burner 1 is automatically stopped for safety. In this case, the stop time setting unit 15 sets the "stop time" to, for example, 2 hours as its initial value at the start of the heating cooking.
As long as T <270 ° C., the set value of “stop time” is not changed.

Thus, in cooking performed at a relatively low temperature (<270 ° C.), such as general boiled cooking, the “stop time” is set to 2 hours.

On the other hand, when the cooking temperature T rises to 270 ° C. or more, and this is detected by the comparing unit 14, the stop time setting unit 15 sets the “stop time” to a shorter time than the above case, for example, 1 Change to time.

Accordingly, in cooking in which the cooking temperature T becomes high (270 ° C. or higher), such as oil cooking,
"Stop time" is set to one hour.

Next, when the elapsed time measured by counting the clock signal obtained from the timer 16 reaches the “stop time” set by the stop time setting section 15, the operation control section 17 The electromagnetic valve 4 is closed. As a result, the gas supply to the burner 1 is shut off, and the heating operation of the burner 1 is stopped.

In this case, as described above, the “stop time”
Is set to 1 hour in cooking in which the cooking temperature T becomes a high temperature of 270 ° C. or more, such as oil cooking.
After the start of the heating cooking, the heating operation of the burner 1 is automatically stopped in a relatively short time. This makes it possible to avoid extreme scorching or the like even when the user accidentally leaves cooking unattended during this type of high-temperature cooking.

Conversely, in cooking at a relatively low temperature and for a relatively long time, such as cooking of a stew, the “stop time” is set to 2 hours. 1 is automatically stopped,
Since the cooking temperature is low, scorching or the like can be sufficiently avoided, and the timing of stopping the burner 1 is delayed, so that the burner 1 stops against the user's will during cooking. Situation can be avoided,
Cooking can be performed without hindrance.

In the heating cooker according to the present embodiment, when a cooking menu, such as heat retention after boiling in a water heater, grilling, etc., is set by the operation unit 12 at the start of cooking, the controller 2 is controlled by the controller 2. The heating operation of the burner 1 is automatically controlled by controlling the opening and closing of the thermal power adjustment solenoid valve 6 and the like in accordance with a predetermined sequence according to the cooking menu. Also in this case, after the start of the heating cooking, the burner 1 is automatically turned on for safety when the "stop time" set by the stop time setting unit 15 has elapsed.
To stop.

In this embodiment, a gas stove has been described as an example of a heating cooker, but the first aspect of the present invention is applied to various heating cookers such as an electric stove and an oven in the same manner as this embodiment. Of course you can do that.

Next, an example of the second embodiment of the present invention will be described with reference to FIGS. FIG. 4 is a block diagram of a main part of the cooking device of the present embodiment, FIG. 5 is a diagram for explaining the operation of the cooking device, and FIGS. 6 and 7 illustrate the operation of the cooking device. It is a flowchart for the.

The heating cooker according to the present embodiment has the same system configuration as that of the heating cooker shown in FIG. 1 except for the functional configuration of the controller. The components having the same configuration as the cooking device shown in FIG.

In FIG. 4, the controller 2 of the cooking device according to the present embodiment includes a temperature detector 13 for detecting the cooking temperature via the temperature sensor 10 and the operation switch 1 described above.
Timer 16 reset / started in conjunction with the input of 1
And, based on the cooking temperature detected by the temperature detection unit 13,
An equilibrium state detector 20 for detecting whether the cooking temperature is in an equilibrium state in which the cooking temperature is substantially constant, and cooking the food based on signals from the equilibrium state detector 20, the temperature detector 13 and the timer 16. A determining unit 21 for determining whether the burner 1 is a cooked food or an oily cooked food, and a stop time setting for setting a “stop time” for automatically stopping the burner 1 (see FIG. 1) according to the determination result And a burner through the electromagnetic valves 4 and 6 and the sparker 7 based on signals from the operation switch 11, the flame detection sensor 9, the operation unit 12, the timer 16, the temperature detection unit 13, and the stop time setting unit 22. And an operation control unit 23 for performing the operation control of the first operation control.

Here, the temperature sensor 10 and the temperature detecting section 13 constitute the temperature detecting means 18, the discriminating section 21 constitutes the discriminating means 21, and the timer corresponds to the constitutional requirements of the second embodiment of the present invention. 16, stop time setting unit 22, operation control unit 23
The electromagnetic valve 4 constitutes the stopping means 19, and the equilibrium state detecting section 20 constitutes the equilibrium state detecting means 20.

Next, the operation of the heating cooker of this embodiment will be described.

Referring to FIGS. 1 and 4, when cooking using the burner 1 in the heating cooker of this embodiment,
As in the case of the cooking device described above, first, the burner 1 is ignited by turning on the operation switch 11.

At this time, referring to FIG.
By the input of 1, the timer 16 is reset / started,
The clock signal of the timer 16 is
The burner 1 is automatically stopped as described later.
Elapsed time t for controlling _SIs measured.

Next, while the elapsed time t _S is measured in this manner, the controller 2 performs control for determining whether the cooked food is a boiled cooked food or an oily cooked food. This determination control is performed as follows.

That is, referring to FIG. 7, first, the temperature detecting section 13 of the controller 2 detects the cooking temperature T via the temperature sensor 10 every predetermined unit time (for example, one second) (STEP 1). This is output to the determination unit 21. Then, the determination unit 21 waits until the cooking temperature T reaches, for example, 100 ° C. by the heating of the food by the burner 1 (STEP 2). When the cooking temperature T reaches 100 ° C., the type of the food is determined from that time. Then, the elapsed time t _C is measured (STEP 3). The measurement of the elapsed time t _C is performed by counting the clock signal of the timer 16 from the time when T ≧ 100 ° C. At the same time, detection of whether the cooking temperature T is in an equilibrium state by the equilibrium state detection unit 20 is started (STEP).
3). The method of detecting the equilibrium state will be described later.

Next, the determination unit 21 determines whether or not the cooking temperature T obtained from the temperature detection unit 13 further increases to, for example, 150 ° C. or more before the elapsed time t _C reaches, for example, 150 seconds. Observe (STEPs 4 and 5).

At this time, until the cooking temperature T reaches 100 ° C. and 150 seconds elapse, the cooking temperature T becomes 150 ° C.
When the temperature rises to more than ° C, it can be basically determined that the cooked food is an oily cooked food.
If the cooking temperature T does not rise to 150 ° C. by the elapse of the second, it can be basically determined that the food is cooked food.

That is, in general, cooked foods contain water that is the basis of the broth. When the cooking temperature T rises to a temperature of about 100 ° C., which is the boiling point of water, the burner 1
Although the temperature varies slightly depending on the strength of the heat, the temperature is maintained at about 100 ° C. until the water evaporates and decreases, and the cooking temperature T does not rise so much.

On the other hand, in general, in cooking oil products using edible oil, the boiling point of the base oil is sufficiently higher than that of water, and the specific heat of the oil is relatively small.
The cooking temperature T rises relatively quickly even after the cooking temperature T reaches 100 ° C., although there are some differences depending on the heat power of the burner 1 and the like.

Therefore, by the time 150 seconds elapse after the cooking temperature T reaches 100 ° C., the cooking temperature T becomes 150 ° C.
When the temperature does not rise to C, it can be basically determined that the food is a boiled food, and the cooking temperature T has risen to 150 ° C. or more by 150 seconds. In such a case, basically, it can be determined that the food is an oily food.

However, even for cooked boiled foods, for example, when the amount of water contained in the initial stage of heating cooking is small, or when the burner 1 has a strong heat, the cooking temperature T reaches 100 ° C. Thereafter, a case where the cooking temperature T further rises in a relatively short time, that is, a case where the cooking temperature T rises to 150 ° C. or more by 150 seconds may occur. Further, even in the case of cooking oil products, for example, when the amount of oil is large or when the burner 1 has a low thermal power, the cooking temperature T
May increase when the cooking temperature T rises relatively slowly after the temperature reaches 100 ° C., that is, the cooking temperature T does not increase to 150 ° C. before 150 seconds have elapsed.

Therefore, in the present embodiment, in order to more accurately determine whether there is a cooked food or a cooked oil, the equilibrium state of the cooking temperature T (when the cooking temperature T is lower than the cooking temperature T). The presence / absence of a substantially constant state is detected (STEPs 6 and 7). That is, in general, cooking of boiled foods includes water-based broth,
Since cooking is performed with relatively low heating power, the cooking temperature T is often maintained at a substantially constant temperature of about 130 ° C to 140 ° C at most. On the other hand, in the cooking of oils, since the cooking is performed with a high boiling point of the oil and relatively high thermal power, the cooking temperature T is maintained at a relatively low temperature and substantially constant as in the case of cooking of boiled foods. There is no state. In the case of fried food cooking or the like, finally, the cooking temperature T
Although (oil temperature) is maintained substantially constant, the temperature is as high as over 200 ° C.

Accordingly, if the equilibrium state of the cooking temperature T is detected in a state where the cooking temperature T is relatively low, it is possible to determine that the food is a boiled food. If the equilibrium state of the temperature T is not detected, it can be determined that the food is an oily food.

Here, the equilibrium detection in this embodiment is performed by the equilibrium detecting section 20 as follows.

That is, in the present embodiment, referring to FIGS. 4 and 5, the equilibrium state detecting section 20 starts the temperature detecting section 13 after the cooking temperature T reaches 100 ° C.
Is extracted every 15 seconds, for example, and the extraction of the cooking temperature T is repeated until the cooking temperature T becomes 2.
This is performed in a state where the temperature is lower than 20 ° C.

Then, as shown in FIG. 5, the equilibrium state detecting section 20 sequentially stores and holds a plurality of (in this embodiment, nine) pieces of cooking temperature T data extracted every 15 seconds. Go.

Next, from these nine data, seven temperature differences are calculated every 30 seconds. Here, as shown in FIG. 5, the extracted nine data of the cooking temperatures T are sequentially arranged from the latest one as T (n), T (n−1),..., T (n−
8), the above seven temperature differences ΔT (n), ΔT (n
−1),..., ΔT (n−6) are obtained by the following equations.

ΔT (k) = T (k) −T (k−2) (k = n, n−1,..., N−6) From these temperature differences ΔT, a new cooking temperature T is extracted. It is calculated every time.

Next, the equilibrium state detecting section 20 calculates the seven temperature differences ΔT (n), ΔT (n−1),.
In order to determine whether or not the cooking temperature T is in an equilibrium state based on (n-6), each temperature difference ΔT is set to −2 ° C ≦ ΔT ≦ 2
It is determined whether the temperature is in the range of ° C.

Here, the equilibrium state is a state in which the cooking temperature T is substantially constant. If the cooking temperature T is in the equilibrium state, then for each temperature difference ΔT, -2 ° C ≦ ΔT ≦ 2 ° C. However, this condition may be satisfied even when the condition is not in an equilibrium state. For example, assuming that the data of the nine cooking temperatures T extracted is increased by 1 ° C., ΔT
≦ 2 ° C., and the above condition is satisfied.

Therefore, in order to eliminate such a state, the equilibrium state detecting section 20 further calculates a temperature difference between a pair of cooking temperature T data obtained at a time apart in an equilibrium state. Are small, the data T (n), T of the nine cooking temperatures T are obtained.
Of the (n-1),..., T (n-8), the difference T (n) between the latest data T (n) and the oldest data T (n-8)
−T (n−8) is −4 ° C. ≦ T (n) −T (n−8)
It is determined whether it is within the range of ≦ 4 ° C.

The equilibrium state detector 20 determines that the temperature difference ΔT satisfies the condition of −2 ° C. ≦ ΔT ≦ 2 ° C. and the temperature difference T (n) −T (n−8). , -4 ° C ≦ T (n) −T (n−8) ≦ 4 ° C, it is detected that the cooking temperature T is in an equilibrium state, and a signal indicating this is output. The determination unit 21
Output to

The process of detecting the equilibrium state is continuously performed every time the data of the cooking temperature T is obtained, even after the equilibrium state is detected. When the equilibrium state is detected, the latest data T (n) of the cooking temperature T at that time is output to the determination unit 2 as the equilibrium detection temperature.

Referring to FIG. 7, in STEP 6, that is, after the start of the heating cooking as described above, the cooking temperature T
In the case where the cooking temperature T does not rise to 150 ° C. or higher within 150 seconds after the temperature reaches 100 ° C., and there is a high possibility that the cooking is cooking, the equilibrium state detection unit 20 detects the equilibrium state. In some cases, the cooking temperature T is relatively low and substantially constant, so the determination unit 21 determines that the cooked food is cooked food.

On the other hand, if the equilibrium state is not detected in STEP 6, it is conceivable that the amount of oil or the like in the cooking of oils is large and the cooking temperature T does not easily rise. Temperature T is, for example, 220
In addition to monitoring whether or not the temperature rises to a temperature equal to or higher than ° C (STEP 8), whether or not an equilibrium state is detected at a cooking temperature T lower than 220 ° C is continuously monitored. And 2
When the equilibrium state is detected at a cooking temperature T of less than 20 ° C., the determination unit 21 determines that the cooked food is a boiled food (STEP 9), and the cooking temperature T is detected without detecting the equilibrium state.
If the temperature reaches 220 ° C., it is determined that the food is an oily food (STEP 10). This is, as mentioned above,
Generally, in the case of cooked boiled foods, an equilibrium state is obtained at a relatively low cooking temperature, and conversely, in the case of oily foods, an equilibrium state cannot be obtained at a low cooking temperature as in the case of boiled foods. .

Also, as described above, after the start of heating cooking,
If the cooking temperature T rises to 150 ° C. or higher within 150 seconds after the cooking temperature T reaches 100 ° C., and there is a high possibility that the cooking is oily cooking (“YES” in STEP 4), the determination unit 21 Means that the cooking temperature T is, for example, 220 ° C.
It is monitored whether an equilibrium state is detected before the temperature rises to the above temperature (STEPs 7 and 11). Then, when the cooking temperature T rises to 220 ° C. or higher without detecting the equilibrium state (“YES” in STEP 11), the determination unit 21 determines that the food is an oil-based food (STEP 10). ).

On the other hand, when the equilibrium state is detected when the cooking temperature T is lower than 220 ° C. (“Y” in STEP 7)
In ES ”), for example, in cooking of boiled foods, heating is performed in an initial stage with the heat of the burner 1 increased, and then the heat is reduced or the heat is temporarily reduced in cooking of oils. Since the case may be considered, the determination unit 21
Determines whether the equilibrium detection temperature Th (= T (n)) obtained from the equilibrium state detection unit 20 is, for example, 140 ° C. or lower (STEP 12).

Here, when Th ≦ 140 ° C., that is, when the equilibrium state is detected at such a relatively low cooking temperature, the determination unit 21 determines that the food is cooked food.

When Th> 140 ° C.,
That is, when an equilibrium state is detected at such a relatively high cooking temperature, the possibility of cooking once cooking oils is weakened more than the possibility of cooking boiled foods. The section 21 has a cooking temperature T of 220
It is continuously monitored whether an equilibrium state is detected before the temperature rises to a temperature equal to or higher than ° C (STEPs 7 and 11). Then, when the cooking temperature T rises to a temperature of 220 ° C. or higher, the determination unit 21 determines that the food is an oily food (STEP 10), and the equilibrium state is detected.
When h ≦ 140 ° C., it is determined that the food is a boiled food (STEP 13).

By the above processing, it is determined whether the type of the cooked food is a cooked boiled food or an cooked oily food.

Next, after the type of the food is determined in this way, referring to FIG. 6, the stop time setting unit 22 of the controller 2 determines whether or not the food is a boiled food. , "Stop time" is set to 2 hours, and if it is determined that the food is an oily food, the "stop time" is set to 1 hour. Then, the operation control unit 23 of the controller 2 determines that the elapsed time t _S measured by the clock signal of the timer 16, that is, the “stop” in which the elapsed time t _S from the start of the heating cooking is set as described above. When the "time" is reached, the solenoid valve 4 (see FIG. 1), which is a safety valve, is closed to shut off gas supply to the burner 1, thereby stopping the heating operation of the burner 1.

In this case, the "stop time" is set to a relatively long time of 2 hours for cooked foods that are cooked over a long time at a relatively low cooking temperature T. The burner 1 does not stop against the will of the user, and the cooking temperature T is relatively low (at most 140 ° C.), so that the user may leave cooking unattended. Does not cause extreme scorching or the like.

On the other hand, in the case of cooking oil products which are cooked at a relatively high cooking temperature T, the "stop time" is set to a relatively short time of 1 hour, so that the user is left unattended during cooking. Even in such a case, the burner 1 is automatically stopped in a relatively short time after the start of cooking, and no extreme burning or the like occurs. In such cooking of oils, since the cooking time is generally shorter than one hour, it is possible to avoid a situation in which the burner 1 stops without permission during cooking.

As described above, in the heating cooker according to the present embodiment, the cooked food is a boiled cooked food at a relatively low cooking temperature for a long time, or an oily cooked food performed at a relatively high cooking temperature. The stop time for stopping the burner 1 for safety is set relatively long when the food is boiled food, and the “stop time” is set when the food is oil food. Is set relatively short, the burner 1 can be stopped at an appropriate timing according to the cooking content, which is not only safe but also excellent in usability.

In discriminating the type of food, the temperature rise of the cooking temperature T is relatively large within a predetermined time (150 seconds) from the time when the cooking temperature T reaches 100 ° C. after the start of the heating cooking. It is roughly determined whether the food is a boiled food or an oily food, depending on whether the equilibrium state is detected at a relatively low cooking temperature (220 ° C. or lower). Since it is finally determined whether the food is a cooked food or an oil food, the reliability of this determination is high.

In this case, although the present embodiment is superior in terms of the reliability of the discrimination, the discrimination of the type of the cooked food is started when the cooking temperature T reaches 100 ° C. after the start of the heating cooking. It is also possible to carry out only depending on whether or not the temperature rise of the cooking temperature T is relatively large within a predetermined time (150 seconds), and the equilibrium state is obtained at a relatively low cooking temperature (220 ° C. or less). It is also possible to carry out only depending on whether or not it is detected.

In this embodiment, although the discrimination result of the type of the food may be slightly different from the type of the actual food, it is basically possible, as apparent from FIG. If it is determined that the food is boiled food, the cooking temperature T is relatively low, so that even if the actual food is an oil food, the "stop time" becomes longer. No problem. When it is determined that the food is an oily food, the cooking temperature T is extremely high. Therefore, even if the actual food is a boiled food, it is necessary to prevent burning. It is preferable to stop the burner 1 in a relatively short time, so that there is no problem even if the "stop time" is shortened.

In this embodiment, if the cooking temperature T does not rise to a temperature of 100 ° C. or more, for example, the type of the cooked food cannot be determined.
The stop time setting unit 22 sets, for example, 2 hours as an initial value of the “stop time” in advance at the time of starting the heating cooking. When the same "stop time" has elapsed, the burner 1 is automatically stopped.

Also, in this embodiment, similarly to the above-described embodiment, when the cooking menu is set by the operation unit 12 at the start of cooking, such as keeping warm after boiling in a water heater and cooking a grilled dish. The controller 2 automatically controls the heating operation of the burner 1 by controlling the opening and closing of the thermal power adjustment solenoid valve 6 and the like according to a predetermined sequence according to the cooking menu. In this case as well, after the start of the heating cooking, the type of the food is determined, and the burner 1 is automatically stopped when the "stop time" according to the type has elapsed.

Further, in the present embodiment, a gas stove has been described as an example of a heating cooker, but the first aspect of the present invention is applied to various heating cookers such as an electric stove in the same manner as in the present embodiment. Of course you can.

[0088]

As is apparent from the above description, according to the first aspect of the present invention, the heating operation of the heating source is stopped when a predetermined time has elapsed from the start of heating the food. By setting the predetermined time to be longer and shorter when the cooking temperature reaches or exceeds the predetermined cooking temperature, respectively, the cooking time can be adjusted for cooking contents such as boiled cooking and oily cooking. The heating source can be stopped for safety at the appropriate timing, and a cooking device excellent in safety and usability can be provided.

Further, according to the second aspect of the present invention, the heating operation of the heating source is stopped when a predetermined time has elapsed from the start of heating the food, and the type of the food is relatively low. It determines whether it is a boiled food with a long cooking time at the cooking temperature or an oily food with a relatively high cooking temperature, and when it is a boiled food and when it is an oily food With the provision of the length of time in the predetermined time, the heating source can be stopped for safety at an appropriate timing according to the content of cooking, and a heating cooker excellent in safety and usability is provided. be able to.

In this case, the type of the food is determined by the second predetermined time within a predetermined time from the time when the cooking temperature reaches the first predetermined temperature after the heating of the food is started. It can be easily determined whether or not the temperature rises above a predetermined temperature, or whether or not an equilibrium state is detected in a state where the cooking temperature is equal to or lower than the predetermined temperature. The reliability of the determination can be enhanced, and the heating source can be stopped for safety at an appropriate timing according to the actual cooking content.

[Brief description of the drawings]

FIG. 1 is a system configuration diagram of an example of a heating cooker according to a first embodiment of the present invention.

FIG. 2 is a block diagram of a main part of the cooking device of FIG. 1;

FIG. 3 is a flowchart for explaining the operation of the cooking device of FIG. 1;

FIG. 4 is a block configuration diagram of a main part of an example of a heating cooker according to a second embodiment of the present invention.

FIG. 5 is a diagram for explaining the operation of the cooking device of FIG. 4;

FIG. 6 is a flowchart for explaining the operation of the cooking device of FIG. 4;

FIG. 7 is a flowchart for explaining the operation of the cooking device of FIG. 4;

[Explanation of symbols]

1 ... burner (heating source), 18 ... temperature detecting means, 19 ... stopping means, 20 ... equilibrium state detecting means, 21 ... determination means.

Claims (4)

(57) [Claims] 1. A heating cooker provided with a heating source for heating a cooking product, a temperature detecting means for detecting a cooking temperature of the cooking product, and the heating source when a predetermined time has elapsed from the start of heating the cooking product. Stopping means for stopping the heating operation of the cooking device, wherein the stopping means sets the predetermined time when the cooking temperature of the food reaches a predetermined cooking temperature or higher, and sets the predetermined time when the cooking temperature does not reach the predetermined cooking temperature. A cooking device characterized by being set shorter than a predetermined time. 2. A heating cooker provided with a heating source for heating a cooked food, wherein a determination is made as to whether the cooked food is a boiled cooked food or an oily cooked food when the cooked food is cooked. Means, and stop means for stopping the heating operation of the heating source when a predetermined time according to the type of the food determined by the determination means has elapsed from the start of heating the food, and the stop means The predetermined time when the type of the food is determined to be an oil food is set to be shorter than the predetermined time when the food is determined to be a boiled food. Cooking cooker. 3. A temperature detecting means for detecting a cooking temperature of the food during heating cooking of the food, wherein the determining means comprises:
After the start of heating the food, the cooking temperature detected by the temperature detecting means has risen to a predetermined second predetermined temperature or higher within a predetermined time from a point in time when the cooking temperature has reached a predetermined first predetermined temperature. The food is sometimes determined to be oily food, and when the temperature does not reach the second predetermined temperature within the predetermined time, the food is determined to be cooked food. Item 2. A heating cooker according to Item 2. 4. A temperature detecting means for detecting a cooking temperature of the food during heating cooking of the food, and whether or not the cooking temperature is in an equilibrium state based on the cooking temperature detected by the temperature detecting means. Equilibrium state detecting means for detecting the cooking temperature detected by the temperature detecting means, the equilibrium state of the cooking temperature is detected by the equilibrium state detecting means when the cooking temperature is equal to or lower than a predetermined temperature. When the food is detected, the food is determined to be a boiled food, and when the cooking temperature detected by the temperature detecting means rises above the predetermined temperature, the food is an oil food. The cooking device according to claim 2, wherein the determination is made as follows.