JP2854145B2 - 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, due to the amount of food, the presence or absence of wrapping on food, the temperature in the heating chamber at the beginning of heating, etc., various foods cannot be optimally cooked yet.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a method for controlling the amount of food,
The present invention does not affect the presence or absence of food wrap, the temperature in the heating chamber at the beginning of heating, and the like, so that various foods can be optimally cooked.

[0004]

Cooker of the first aspect of the present invention SUMMARY OF] includes a room temperature sensor, a humidity sensor consists of a control unit, the control unit, based on the output of the room temperature sensor an initial temperature determining means for determining the initial heating of the heating chamber temperature Te, humidity based on the determination result of the initial temperature determining means
Humidity criterion that determines the criterion for determining the degree of change in degree
Determining means and a determination criterion of the humidity determination criterion determining means.
Subsequent heating pattern for controlling the humidity change tendency determining means for determining a humidity changing trend of an output of the humidity sensor, the heating means based on the <br/> determination result of humidity change tendency determination means this by Zui And a pattern determining means for determining

[0005]

[0006] A cooker of a third configuration comprises an indoor temperature sensor, a weight sensor, a humidity sensor, and a control unit.
The control unit is configured to determine an initial heating room temperature based on an output of the indoor temperature sensor based on an initial temperature.
Weight determining means for determining the food weight based on the output of the weight sensor, the initial temperature determining means and the weight determination
Judgment to judge the humidity change tendency based on the judgment result of the means
Humidity determination reference determining means for determining a reference, and the humidity determination
And humidity change tendency determining means for determining a humidity changing trend of an output of the humidity sensor based on the reference determining means, humidity this strange
Pattern determining means for determining a subsequent heating pattern for controlling the heating means based on the determination result of the tendency to determine .

[0007]

[0008]

In each configuration, by controlling the heating based on the judgment results of the various judging means according to the outputs of the various sensors, the influence of the amount of food, the presence or absence of wrapping on the food, the temperature in the heating chamber at the beginning of heating, and the like. Various foods can be optimally cooked without receiving the food.

[0009]

FIG. 1 shows the structure of a microwave oven according to an embodiment of the present invention. Keyboard 2 on the front of microwave oven body 1
Is provided. The keyboard 2 has an automatic cooking key such as a convenience store key 3 and a warming-4, and a start key 5.

In order to explain the internal structure of the microwave oven main body 1, a heating chamber 6 for storing food, a magnetron 7 as heating means for supplying microwaves for heating the food in the heating chamber 6, and An upper and lower heaters 8 and 9 for heating food, which are other heating means, mounted on an upper wall and a lower wall of the heating chamber 6, a turntable 10 for rotating food in the heating chamber 6, and A motor 11 for rotating and driving the turntable 10 and a thermistor,
Room temperature sensor 1 mounted on the room and detecting the heating room temperature
3 and an absolute humidity sensor 15 disposed in an exhaust duct 14 for exhausting the atmosphere in the heating chamber 6 when an exhaust fan (not shown) is operated.

FIG. 2 shows a circuit of the microwave oven. A control unit 16 which is composed of a microcomputer and controls the microwave oven is provided.
The above-mentioned keyboard 2, magnetron 7, upper and lower heaters 8, 9, room temperature sensor 13, and absolute humidity sensor 1
5 is provided.

The absolute humidity sensor 15 is comprised of open and closed type temperature detecting thermistors 18 and 19 having the same temperature characteristics, and an absolute humidity output circuit 17 is provided by connecting the above thermistors 18 and 19 in series. A bridge circuit 24 in which one series circuit 20 and a plurality of, that is, a second series circuit 23 in which the first and second resistors 21 and 22 are connected in series,
It comprises an amplifier 25 which inputs the level difference between the midpoints of both series circuits 20 and 23 and outputs an absolute humidity.

In such an absolute humidity output circuit 17, if the atmosphere flowing through the exhaust duct 14 does not contain water vapor, each thermistor 1 of the absolute humidity sensor 15
8 and 19 only change uniformly based on the ambient temperature. In this case, the two series circuits 20 and 23 of the bridge circuit 24 are used.
No level difference occurs between the middle points, and the absolute humidity output of the amplifier 25 becomes zero. On the other hand, when the food is heated and water vapor is generated from the food and the water vapor is contained in the atmosphere flowing through the exhaust duct 14, the sealed thermistor 19 among the thermistors 18 and 19 is not affected by the water vapor. In the open type thermistor 18, the resistance value changes due to the vaporization heat of the surface of the open type thermistor 18 and the heat of vaporization.
5 outputs the absolute humidity according to the water vapor. The absolute humidity output circuit 17 is disclosed in Japanese Patent Publication No. 2-46101, and further detailed description of the absolute humidity output is omitted.

However, the closed type temperature detecting thermistor 19
The thermistor 19 is characterized by being able to detect the temperature of the exhaust gas in the exhaust duct 14 without being affected by water vapor but affected by the ambient temperature.

Thus, the control unit 16 controls the keyboard 2
Key operation information, the room temperature information from the room temperature sensor 13, the absolute humidity information from the absolute humidity output circuit 17, and the exhaust temperature information from the closed type temperature detecting thermistor 19, and a magnetron to execute food heating. 7. Drive control of the upper and lower heaters 8, 9;

Table 1 is for explaining a cooking pattern at the time of convenience cooking by operating the convenience ski 3, and the convenience cooking operation will be described below based on Table 1. FIG. 3 shows the control unit 16.
And the flow of a convenience program for controlling the convenience cooking by the control unit 16 is shown in FIG.

[0017]

[Table 1]

When convenience foods such as frozen fries and hamburgers are stored in the heating chamber 6 and the convenience key 3 and the start key 5 are operated, the control unit 16
First, the magnetron 7 is driven at a microwave output of 500 W to start the convenience cooking (step A1 in FIG. 3). Then, the control unit 16 controls the indoor temperature sensor 1
Based on the output Vs1 of Step 3, the temperature of the heating chamber at the beginning of heating is detected, and it is determined whether or not the initial temperature in the heating chamber is 100 ° C. or higher (Step A2; initial temperature determination means). 10
If the temperature is lower than 0 ° C., it indicates that the residual heat in the heating chamber by the previous cooking is relatively small, while if it is 100 ° C. or higher, it indicates that the residual heat is considerably large. Now, if it is determined that the initial temperature of the heating chamber is lower than 100 ° C., the control unit 1
6 selects three courses of A, B and C from among five courses of A, B, C, D and E.

Further, the control unit 16 determines the tendency of the exhaust gas temperature change at the beginning of heating in order to determine the amount of residual heat in detail.
That is, the minimum value after the start and the value after 60 seconds of the exhaust temperature output of the closed type temperature detecting thermistor 19 are detected, and the exhaust temperature change tendency is determined based on the difference ΔThs between these values (A3a, A3b step; exhaust temperature change tendency determining means). Then, the control unit 16 determines that the difference ΔThs is 0 to 0.
When the voltage is 12 volts, the A course among the A, B, and C courses is selected. When the difference ΔThs is 0.13 to 0.17 volts, the B course is selected, and the difference ΔThs is 0.18 to 0.27.
If it is a bolt, select the C course.

When the course A is finally selected, the control unit 1
6 waits for the output HS of the absolute humidity output circuit 17 to rise by 0.6 volt from the minimum value at the beginning of heating (determined at the beginning of heating) (A4 step). The control unit 16 starts the measurement from the minimum value and stops the measurement when the voltage rises by 0.6 volts.
Is measured. When the output HS rises by 0.6 volts from the minimum value, the driving of the magnetron 7 is stopped (A5).
Steps).

Thereafter, the control unit 16 controls the absolute humidity output circuit 1
7 is determined based on the output HS. That is, the humidity change tendency is determined based on the time T1 required for the 0.6 volt rise as described above (A6a, A6b, A6).
c: Humidity change tendency determining means). The shorter the time T1 is, the smaller the food amount is, and the longer the time T1 is, the larger the food amount is.

Then, in the course A, after this,
Heater heating is performed by driving the upper and lower heaters 8 and 9 to 100%. The heating time of the heater is determined by the time T1. When the time T1 is 1 minute or less, the time is 3 minutes and 30 seconds. When the time T1 is 1 minute and 20 seconds or less, the time is 3 minutes and 50 seconds. Minutes 00 seconds, 4 minutes and 10 seconds for less than 2:00 seconds, 4 minutes 30 seconds for less than 2 minutes 20 seconds
4 minutes and 50 seconds when the time is less than 40 minutes, 5 minutes and 10 seconds when the time is 3 minutes and less, and 5 minutes and 30 seconds when the time is less than 4 minutes and 30 seconds (A7a, A7b, A7c ... Pattern determining means).

When the heater heating time has elapsed (A8 step), the driving of the heaters 8 and 9 is stopped (A9 step), and the convenience cooking is completed.

The control other than the course A is now clear from Table 1. As described above, the control unit 16 determines the initial temperature in the heating chamber, determines the tendency of the exhaust gas temperature change at the initial stage of the heating, further determines the tendency of the humidity change, and determines the subsequent heating pattern based on each of these determinations. Therefore, various convenience foods such as frozen fries and hamburgers can be optimally cooked without being affected by the amount, the temperature in the heating chamber at the initial stage of heating, and the like. Furthermore, since optimal cooking is possible, unnecessary heating is eliminated and cooking time can be reduced. Furthermore, optimal cooking can be performed only by operating the convenience store 3. Further, in determining the exhaust gas temperature change tendency at the initial stage of heating, the closed type temperature detection thermistor 19 of the absolute humidity sensor used for determining the humidity change tendency is used, and this thermistor is used as the exhaust gas temperature sensor. There is no need to separately provide an exhaust gas temperature sensor, and the cost of the microwave oven can be suppressed.

FIGS. 4 and 5 show a structure and a circuit of a microwave oven according to another embodiment of the present invention. Only parts different from the above-described embodiment will be described. A weight sensor 26 is built in.
In the vicinity of the control unit 16, the keyboard 2, the magnetron 7, the upper and lower heaters 8, 9, the indoor temperature sensor 13,
The weight sensor 26 is provided in addition to the absolute humidity output circuit 17, and the control unit 16 performs key operation information from the keyboard 2, room temperature information from the room temperature sensor 13, and absolute information from the absolute humidity output circuit 17. Humidity information, weight sensor 2
6, the magnetron 7 and the upper and lower heaters 8 and 9 are driven and controlled in order to execute food heating.

Table 2 is for explaining a cooking pattern when the warming operation is performed by operating the warming key 4 in this microwave oven. Hereinafter, the warming operation will be described based on Table 2. FIG. 6 shows a flow of a warming program incorporated in the control unit 16 of the microwave oven, for controlling the cooking by warming the control unit 16,
Reference is also made to this figure.

[0027]

[Table 2]

When the warm food is stored in the heating chamber 6 and the warm key 4 and the start key 5 are operated, the control unit 1
6 starts the magnetron 7 with a microwave output of 500 W to start the warming (step B1 in FIG. 6). Then, the control unit 16 detects the temperature of the heating chamber at the beginning of heating based on the output Vs1 of the indoor temperature sensor 13, and determines whether or not the initial temperature in the heating chamber is equal to or lower than 60 ° C. (Step B2; means). When the temperature is 60 ° C. or less, it indicates that the residual heat in the heating chamber due to the previous cooking is relatively small, while when it is 60 ° C. or more, it indicates that the residual heat is considerably large. Now, the initial temperature of the heating chamber is 60
If it is determined that the temperature is equal to or lower than C, the control unit 16
From the courses, nine courses A to I are selected.

Further, the control unit 16 detects the weight of the food based on the output W of the weight sensor 26, and determines the weight of the food (steps B3a to B3f; weight determining means). If it is determined that the food weight is 400 g or less, the control unit 16 selects the A and B courses from the nine courses A to I. Then, a time of 60 seconds according to the weight of 400 g or less is determined (Step B4; time determining means).

Thereafter, the control unit 16 checks the output HS of the absolute humidity output circuit 17, and determines the minimum value of the output HS at the beginning of heating (determined at the beginning of heating) when the above time 60 seconds elapses after the start of heating. Is obtained, and the humidity change amount Vs is determined (step B5; humidity change tendency determining means). A small change in humidity Vs indicates that the food is covered, and a large change in humidity indicates that the food is not covered. If the food is now covered and the humidity change amount Vs is determined to be small at less than 0.01 volt, the control unit 16 finally selects the A course.

After that, in the course A, the control unit 16 sets the output HS of the absolute humidity output circuit 17 to a predetermined humidity variation of 0.3 volt from the minimum value, and sets the output H
Wait for S to rise by this amount of change (B6 step). When the output HS rises by 0.3 volt, the control unit 16
Replaces the magnetron 7 with a microwave output of 500 W
It is driven at 0 W (step B7), and waits for a lapse of 0.1T obtained by multiplying the time T required for 500W drive by 0.1 (step B8). This time T depends on the amount of food. After the elapse of time 0.1T, microwave output 30W
Wait for 5 seconds to elapse (step B9). After the elapse of 5 seconds, the driving of the magnetron 7 is stopped (step B10), and the cooking is completed.

If the food is not covered, the humidity change V
If it is determined that s is greater than 0.01 volt (B5 step), the control unit 16 finally selects the B course.
The control of this B course is now evident from Table 2.

When the food weight is determined to be in the range of 401 g to 1023 g in the food weight determination (steps B3a to B3f), the control unit 16 selects the C and D courses. Then, time 1 corresponding to the weight of 401 g to 1023 g
20 seconds are determined (Step B11; time determination means).
Subsequent control is now evident from Table 2.

When the food weight is determined to be in the range of 1024 g to 1279 g in the food weight determination (steps B3a to B3f), the control unit 16 selects the E course. In this case, the control unit 16 sets a predetermined humidity change amount 1.8 volts from the minimum value of the output HS of the absolute humidity output circuit 17 and waits for the output HS to rise by this change amount (B
12 steps). When the output HS rises by 1.8 volts,
The control unit 16 controls the magnetron 7 with a microwave output of 500 W
, And drive at 30W (step B13), and wait for the time (Tm-T) obtained by subtracting the time T required for 500W drive from the time Tm according to the food weight (B14).
Steps). The time Tm according to the food weight is 102
When 4 g corresponds to 4 minutes 20 seconds and 1279 g corresponds to 5 minutes 19 seconds, 4 minutes 20 seconds to 5 minutes determined by the equal distribution processing.
Time to food weight within minutes 19 seconds. Then, when the time (Tm-T) elapses, the control unit 16 stops driving the magnetron 7 (step B15), and thus the cooking ends.

In the food weight determination (steps B3a to B3f), the food weight was 1280 g to 1535 g,
36 g-1791 g, 1792 g-2047 g, 204
When it is determined that the distance is within the range of 8 g or more, the control unit 16 selects each course of F, G, H, and I. The control at the time of selecting each course is now clear from Table 2.

Table 2 also shows that the control for each of the courses J to P which proceeds when the room temperature is determined to be higher than 60 ° C. in the room temperature judgment (B2 step) at the beginning of heating.

As described above, the control unit 16 determines the initial temperature in the heating chamber, determines the food weight, determines the tendency of the humidity change, and determines the subsequent heating pattern based on each of these determinations. Yes, and therefore, various kinds of warm food can be optimally cooked without being affected by the amount, the temperature in the heating chamber at the beginning of heating, the presence or absence of a lid on the food, and the like. Furthermore, since optimal cooking is possible, unnecessary heating is eliminated and cooking time can be reduced. Furthermore, warming key 4
It can be done only by the operation.

[0038]

According to the present invention, various foods can be optimally cooked. For example In the convenience food, to determine the initial temperature of the heating chamber, further to determine the humidity change tendency, which determines the subsequent heating pattern based on the respective determination, therefore, frozen fries ,
Various convenience foods such as hamburgers can be cooked optimally without being affected by the amount, the temperature in the heating chamber at the beginning of heating, and the like. Further, in the case of warm food, the initial temperature in the heating chamber is determined, the weight of the food is determined, the tendency of the humidity change is further determined, and the subsequent heating pattern is determined based on each of these determinations. In addition, various warming foods can be optimally cooked without being affected by the amount, the temperature in the heating chamber at the beginning of heating, the presence or absence of a lid on the food, and the like.

Further, since optimal 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 the convenience store, the warming key and the like, and the operability can be improved.

[0041]

[Brief description of the drawings]

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

FIG. 2 is a circuit diagram of a microwave oven according to one embodiment of the present invention.

FIG. 3 is a flowchart of a convenience program in the microwave oven according to one embodiment of the present invention.

FIG. 4 is a sectional view of a microwave oven according to another embodiment of the present invention.

FIG. 5 is a circuit diagram of a microwave oven according to another embodiment of the present invention.

FIG. 6 is a flowchart of a warming program in a microwave oven according to another embodiment of the present invention.

[Explanation of symbols]

 Reference Signs List 6 heating chamber 7 magnetron 8 upper heater 9 lower heater 13 room temperature sensor 15 absolute humidity sensor 16 control unit 17 absolute humidity output circuit 18 open type temperature detection thermistor 19 closed type temperature detection thermistor 20 first series circuit 23 second series circuit 24 Bridge circuit 26 Weight sensor

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-96 (JP, A) JP-A-59-221525 (JP, A) JP-A-60-253192 (JP, A) 184310 (JP, U) Japanese Utility Model 64-8118 (JP, U) (58) Fields investigated (Int. Cl. ⁶ , DB name) F24C 7/02 325 F24C 7/02 320

Claims (2)

(57) [Claims] 1. A heating chamber for storing food, heating means for heating food in the heating chamber, an indoor temperature sensor for detecting the temperature of the heating chamber, a humidity sensor for detecting humidity in the heating chamber, and control. The control unit determines a heating room temperature at the initial stage of heating based on the output of the room temperature sensor, and determines a determination criterion for determining a humidity change tendency based on a determination result of the initial temperature determination unit. Humidity determination criterion determining means for determining the humidity change tendency of the output of the humidity sensor based on the determination criterion of the humidity determination criterion determination means; And a pattern determining means for determining a subsequent heating pattern for controlling the heating means. 2. A heating chamber for storing food, heating means for heating the food in the heating chamber, an indoor temperature sensor for detecting the temperature of the heating chamber, a weight sensor for detecting the weight of the food, A humidity sensor for detecting humidity; and a control unit. The control unit includes an initial temperature determination unit configured to determine a heating room temperature at an initial stage of heating based on an output of the indoor temperature sensor, and a control unit based on an output of the weight sensor. Weight determination means for determining the weight of food, humidity determination reference determination means for determining a determination criteria for determining a humidity change tendency based on the determination results of the initial temperature determination means and the weight determination means, and determining the humidity determination criteria. A humidity change tendency determining means for determining a humidity change tendency of the humidity of the output of the humidity sensor based on a determination criterion of the means; and A pattern determining means for determining a subsequent heating pattern for controlling the heating means.