JP2771715B2 - Cooking device - 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 device such as a microwave oven.

[0002]

2. Description of the Related Art Recently, cookers using an absolute humidity sensor for detecting the humidity in a heating chamber and trying to optimally heat various kinds of foods based on a change in the output of the sensor have been put into practical use. (Japanese Patent Publication No. 2-46101).
However, various kinds of foods cannot be optimally cooked yet due to the influence of the type of food, the type of food container, the temperature in the heating chamber at the beginning of heating, the surface temperature of food, and the like.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended to optimize the cooking of various foods without affecting the type of food, the type of food container, the temperature in the heating chamber at the beginning of heating, and the surface temperature of food. Is what you do.

[0004]

According to a first aspect of the present invention, there is provided a cooker comprising: a heating chamber for storing food; a heating means for heating the food; an indoor temperature sensor for detecting the temperature of the heating chamber; It comprises a container sensor for performing recognition, an alcohol sensor for detecting alcohol generated by food, and a control unit. The control unit determines a heating room temperature at the beginning of heating based on an output of the room temperature sensor. Initial temperature determination means, container determination means for determining a container based on the output of the container sensor, food determination means for determining the type of food based on the determination result of the container determination means and the output of the alcohol sensor, Food species determined by the food determination means
A pattern determination means for determining a pressurized heat pattern on the basis of the kind and the heating chamber temperature is determined by the initial temperature determining means,
Based on the pattern determined by the pattern determining means,
Heating means for performing heating by the heating means .

[0005] cooker of the second configuration, a heating chamber for accommodating food, and a heating means for heating the food, and an indoor temperature sensor for detecting the heating chamber temperature, and line Uyo instrument sensor recognition food containers, It comprises an alcohol sensor for detecting alcohol generated by food, an infrared sensor for detecting food surface temperature, and a control unit. The control unit determines the heating room temperature at the beginning of heating based on the output of the room temperature sensor. an initial temperature determining means for, taking on the basis of the output of the container sensor
Tall and thin containers such as chestnuts, or bowls and flat dishes
Container determining means for determining whether or not , and the container determining means
Results and on the basis of the output of the alcohol sensor and the food determination means for determining the type of food, tea with the container determining means
Freezing determination means for determining the presence or absence of food freezing based on the output of the infrared sensor only when it is determined to be a bowl or a flat dish, and the type of food determined by the food determination means and
Presence or absence of frozen food determined by the freezing determination means
A pattern determination means for determining a pressurized heat pattern on the basis of the heating chamber temperature was determined at a temperature determining means, said pattern determination
The heating means based on the pattern determined by the heating means.
And a heating executing means for executing heat .

[0006]

In each configuration, the type of food, the type of food container, the temperature in the heating chamber at the beginning of heating, the food surface temperature, and the like are controlled by performing heating control based on the determination results of various determination means in accordance with the outputs of various sensors. Various foods can be optimally cooked without being affected by the food.

[0007]

1 and 2 show the structure of a microwave oven according to an embodiment of the present invention. A keyboard 2 is provided on the front surface of the microwave oven main body 1. The keyboard 2 has an automatic cooking key such as a warming key 3 and a start key 4.

[0008] Inside the microwave oven body 1, there is provided a heating chamber 5 for accommodating food, and a magnetron 6 serving as heating means for supplying microwaves for heating the food into the heating chamber 5.
And upper and lower heaters 7 and 8 for food heating, which are other heating means, mounted on the upper wall and lower wall of the heating chamber 5, and the heating chamber 5
A turntable 9 for rotating foods inside, a motor 10 for rotating the turntable 9 and a thermistor, mounted on the upper wall of the heating chamber 5 and an indoor temperature sensor 11 for detecting the temperature of the heating chamber; An alcohol sensor 13 and an absolute humidity sensor 14 arranged in an exhaust duct 12 for exhausting the atmosphere of the heating chamber 5 when an exhaust fan (not shown) is operated, and an alcohol sensor 13 and an absolute humidity sensor 14 arranged near the center of the upper wall of the heating chamber to reduce the surface temperature of food. Three container sensors 18a, 18 each comprising a set of an infrared sensor 15 for detecting, and a light emitting element 16 and a light receiving element 17 disposed on one and the other side wall of the heating chamber, respectively.
b, 18c.

FIG. 3 shows a block circuit of the microwave oven. A control unit 19 composed of a microcomputer and controlling a microwave oven is provided. Around the control unit 19, the keyboard 2, the magnetron 6, the upper and lower heaters 7, 8, the turntable motor 10, the indoor Temperature sensor 11, alcohol sensor 13, infrared sensor 15,
Three container sensors 18a, 18b, 18c and an absolute humidity output circuit 20 including the absolute humidity sensor 14 are arranged.

The absolute humidity sensor 14 comprises open and closed type temperature detecting thermistors 21 and 22 having the same temperature characteristics, and an absolute humidity output circuit 20 has a series connection of these thermistors 21 and 22 in series. Circuit and first
And a bridge circuit 25 in which a series circuit in which the second resistors 23 and 24 are connected in series is connected in parallel, and an amplifier 26 which inputs a level difference between the midpoints of the two series circuits and outputs an absolute humidity.

In such an absolute humidity output circuit 20, if the atmosphere flowing through the exhaust duct 12 does not contain water vapor, each of the thermistors 2 of the absolute humidity sensor 14
1 and 22 only change evenly based on the ambient temperature. In this case, no level difference occurs between the middle points of the two series circuits of the bridge circuit 25, and the absolute humidity output of the amplifier 26 becomes zero. On the other hand, food is heated and steam is generated from the food,
If the atmosphere flowing in the exhaust duct 12 contains this water vapor, the closed thermistor 22 of the thermistors 21 and 22 is not affected by the water vapor, but the open thermistor 21 vaporizes due to the water vapor adhering to the surface. The resistance value changes due to heat. In this case, a level difference occurs between the middle points of the two series circuits of the bridge circuit 25, and the amplifier 26 outputs an absolute humidity corresponding to the water vapor. The absolute humidity output circuit 20 is disclosed in Japanese Patent Publication No. 46101/1990, and further detailed description of the absolute humidity output will be omitted.

Thus, the control unit 19 is provided with the keyboard 2
Key operation information, indoor temperature information from the indoor temperature sensor 11, alcohol information from the alcohol sensor 13,
The food surface temperature information from the infrared sensor 15, the container information from the three container sensors 18 a, 18 b, 18 c, and the absolute humidity information from the absolute humidity output circuit 20 are input, and the magnetron 6, Lower heaters 7, 8,
The drive control of the turntable motor 10 and the like is performed.

FIG. 4 shows a cooking sequence of warming cooking by operating the warming key 3, and FIG. 5 shows a main flow of a warming cooking program incorporated in the control unit 19, with reference to these drawings. The cooking operation will be described in detail below.

When the warm food is stored in the heating chamber 5 and the warm key 3 and the start key 4 are operated, the control unit 1
9 starts driving the exhaust fan and the turntable motor 10 (step S1 in FIG. 5). The atmosphere in the heating chamber 5 is exhausted to the outside via the exhaust duct 12 with the driving of the exhaust fan. The food is rotated with the drive of the turntable motor 10. Then, the control unit 19 waits for the food to make one rotation (within 10 seconds after the start key 4 is operated), during which the three container sensors 18a, 18b, 18
Based on the light receiving state of the light receiving element 17 of c, whether the food container is sharp or a tall object such as a mug,
It is determined whether it is a bowl or a flat dish (Step S2 in FIG. 5; container determination means). If it is determined that the food container is tall and thin, the control unit 19 selects four courses A to D from 16 courses A to P.

Next, based on the room temperature information from the room temperature sensor 11, the control unit 19 determines whether or not the heating room temperature at the beginning of heating is 60 ° C. or lower (Step S3 in FIG. 5; initial temperature). Determination means). When the temperature is 60 ° C. or less, it indicates that the residual heat in the heating chamber by the previous cooking is relatively small, and when the temperature is 60 ° C. or more, the residual heat is considerably large. If the control unit 19 determines that the initial temperature of the heating chamber is equal to or lower than 60 ° C., the control unit 19 further selects two courses A and B.

Subsequently, the control unit 19 changes the output change value Va of the alcohol sensor 13 within 10 seconds after the start key 4 is operated.
Is less than or equal to 0.1 volts (S in FIG. 5).
4 steps; food determination means). Under a tall and thin container, a determination of the alcohol sensor output change value Va of 0.1 volt or less indicates that the food is milk, and a determination of more than 0.1 volt indicates that the food is alcohol. I have. Now, 0.
When a determination of 1 volt or less is made, the control unit 19 finally sets A
Choose a course.

When the A course is finally selected, the control unit 1
9 starts driving the magnetron 6 at 600 W, and waits until the surface temperature of the milk becomes 60 ° C. or higher based on the food surface temperature information from the infrared sensor 15 (S5 step in FIG. 5; pattern determination means). When the surface temperature of the milk exceeds 60 ° C., the driving of the magnetron 6 is stopped (S6 in FIG. 5).
Step), so that cooking is completed. S5 above
Steps and S6 step correspond to a heating execution unit.

The control of the courses B to D other than the course A is now apparent from FIG. On the other hand, if it is determined that the food container is a bowl or a flat dish based on the light receiving state of the light receiving element 17 of the three container sensors 18a, 18b, and 18c (Step S2 in FIG. 5), the control unit 19 sets A to P 16
From the courses, 12 courses E to P are selected.

Then, as in step S3, the control unit 19 determines whether or not the temperature of the heating chamber at the beginning of heating is 60 ° C. or lower (step S7 in FIG. 5; initial temperature determining means). When determining that the initial temperature in the heating chamber is equal to or lower than 60 ° C., the control unit 19 further selects six courses E to J.

The control unit 19 subsequently proceeds to the alcohol sensor 13 within 10 seconds after the operation of the start key 4 as in step S4.
It is determined whether or not the output change value Va is equal to or less than 0.1 volt (Step S8 in FIG. 5; food determination means). Under a bowl or a flat dish, a judgment of the alcohol sensor output change value Va of 0.1 volt or less indicates that the seasoning (such as mirin) is small, and a judgment of more than 0.1 volt indicates that the seasoning is large. It represents that. Now, when the determination of 0.1 volt or less is performed, the control unit 19 further selects three courses E to G.

The control unit 19 then adjusts the food surface temperature to 10 ° C. based on the food surface temperature information from the infrared sensor 15.
It is determined whether or not it is exceeding (step S9 in FIG. 5; freezing determination means). If the food surface temperature is higher than 10 ° C., the food is not frozen, and if it is 10 ° C. or lower, the food is frozen. If it is determined that the temperature is higher than 10 ° C., the control unit 19 further selects two courses E and F.

After this determination, the control unit 19 starts driving the magnetron 6 at 600 W, and waits until the food surface temperature becomes 65 ° C. or higher based on the food surface temperature information from the infrared sensor 15 (FIG. 5). S10 step; pattern determination means). In the meantime, considering the absolute humidity information from the absolute humidity output circuit 20, the absolute humidity minimum value (a value between 15 seconds and 60 seconds after operating the start key 4) and the food surface temperature by the infrared sensor 15 reach 60 ° C. It is determined whether or not the difference ΔVs from the absolute humidity value at this time is 0.3 volt or less.

If the food surface temperature is equal to or higher than 65 ° C. and it is determined that the difference ΔVs is equal to or smaller than 0.3 volt, the control unit 19 finally selects the E course.

When the E course is finally selected, the control unit 1
In step 9, the magnetron 6 is continuously driven at 600 W for 0.3 time of the required time T in step S10 (step S11 in FIG. 5; pattern determination means). When the time 0.3T has elapsed, the driving of the magnetron 6 is stopped (S in FIG. 5).
6 steps), so that the cooking is completed. However,
When the absolute humidity information whose difference with the absolute humidity minimum value is 1.5 volts is detected before the time of 0.3 T elapses, or when the absolute humidity change amount of 0.5 volt or more is detected in 15 seconds. Then, the cooking is finished. This is for security. Steps S11 and S6 are added.
It corresponds to heat execution means.

The control of the FP courses other than the E course is now apparent from FIG.

[0026]

According to the present invention, the heating room temperature at the beginning of heating is determined based on the output of the room temperature sensor, the container is determined based on the output of the container sensor, and the food product is determined based on the output of the alcohol sensor. Determine the type, and / or determine the presence or absence of food freezing based on the output of the infrared sensor, to determine the subsequent heating pattern based on each of these determinations, therefore, the type of food, the type of food container, Not affected by the temperature in the heating chamber at the beginning of heating, food surface temperature, etc.
For example, warming milk, warming sake, rice and side dishes, and warming frozen foods can be performed optimally.

Furthermore, since the optimum cooking is possible, unnecessary heating is prevented, and the cooking time can be shortened.

Further, the optimum cooking can be executed only by one-touch operation of a key or the like for warming up, and the operability can be improved.

[Brief description of the drawings]

FIG. 1 is a front sectional view of a microwave oven according to an embodiment of the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

FIG. 3 is a block circuit diagram of the microwave oven.

FIG. 4 is a heating sequence diagram of the microwave oven.

FIG. 5 is a flowchart of a warming cooking program of the microwave oven.

[Explanation of symbols]

 5 Heating Room 6 Magnetron 11 Room Temperature Sensor 13 Alcohol Sensor 15 Infrared Sensor 18a Container Sensor 18b Container Sensor 18c Container Sensor 19 Controller

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-14018 (JP, A) JP-A-61-186720 (JP, A) JP-A-61-259028 (JP, A) JP-A 64-64 33424 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) F24C 7/02 310

Claims (2)

(57) [Claims] 1. A heating chamber for storing food, a heating means for heating the food, an indoor temperature sensor for detecting a temperature of the heating chamber, a container sensor for recognizing a food container, and an alcohol for generating food. An alcohol sensor for detecting, and a control unit. The control unit includes an initial temperature determining unit that determines a heating room temperature at an initial stage of heating based on an output of the indoor temperature sensor, and a container based on an output of the container sensor. Container determination means for determining the condition, and the determination result of the container determination means
And a food determination means determines the type of food on the basis of the output of the alcohol sensor was determined by the food product determination means
Heating chamber determined by the type of food and the initial temperature determining means
A pattern determination means for determining a pressurized heat pattern on the basis of the internal temperature, based on the pattern determined by the pattern determination means
And a heating performing means for performing heating by the heating means . 2. A heating chamber for accommodating food, and a heating means for heating the food, and an indoor temperature sensor for detecting the heating chamber temperature, and line Uyo instrument sensor recognition food containers, the alcohol food occurs An alcohol sensor for detecting, an infrared sensor for detecting a food surface temperature, and a control unit, the control unit includes an initial temperature determining unit that determines a heating room temperature at an initial heating based on an output of the room temperature sensor. , Tall and thin based on the output of the container sensor
Or have a container, or a determined container determining means for bowl such and pan such or such, and food determination means determines the type of food on the basis of the determination result and outputs the above-mentioned alcohol sensor of the container determining means, the container determination By means of bowls and flat dishes
Based on only the output of the infrared sensor when it is determined that the freezing judgment means determines the presence or absence of food freezing, the food-format
The type of food determined by the determination means and the determination
Judgment by the specified frozen food and the initial temperature judgment means
A pattern determination means for determining a pressurized heat pattern on the basis of the heating chamber temperature was, pattern determined by the pattern determination means
Heating that executes heating by the heating means based on the
Cooker and having a row unit.