JP2856943B2 - Cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[Object of the Invention]

[0002]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for automatically setting a required cooking time.

[0003]

2. Description of the Related Art Conventionally, there is a heating cooker capable of performing automatic cooking. In this cooking heater, when cooking is started, a heater is energized to start a heating operation, and the cooking chamber is opened. The time required to reach the predetermined control temperature is measured, the required cooking time is set according to the measurement result, and when the required cooking time is reached, the heating operation by the heater is stopped to complete the cooking. I have.

However, in the case of such a system, it takes a considerable time to reach the control temperature in the cooking chamber when the amount of the food to be heated is large, and the user is informed of the remaining time slowly. In addition, there is also a problem that a large error occurs in the setting of the required cooking time depending on the cooking start temperature.

As a countermeasure against this, Japanese Utility Model Application Laid-Open No. 2-251018
There is one that is shown in Japanese Patent Application Publication. That is, an arithmetic expression [m = m ₀ + K (L−m ₀ )] is prepared, and the required cooking time is calculated based on this. Here, m ₀ is the minimum value detected by the temperature sensor, L is the control temperature, and K
Is an arbitrary constant. Then, in this thing, first,
Indexing the level of temperature change in the level of the temperature sensor is the lowest point, and stores the level m _0, and calculates the m from the level m _0, then the time T ₁ of the to reach this level m ₀ measured, and multiplied by the arbitrary constant K to the T _1, the predetermined heating time a the sum of cooking duration T meter seeking (T meter = KT 1 + _a), where the cooking duration T meter has elapsed The heating operation is stopped.

[0006]

[SUMMARY OF THE INVENTION However, in the control method shown in the above publication, it is necessary to detect the level m ₀ of the temperature change in the level of the temperature sensor is the lowest point, the detection control is troublesome, further Needs to calculate a reference level m based on the level m ₀ and further measure a time T _{1 at} which the level m is obtained.
The calculation had to be performed again using another calculation formula [T meter = KT ₁ + A], and the setting of the required heating time was extremely troublesome.

Further, since a method for measuring time T ₁ to a level m, the time T ₁ is a mixed depending level m thus m _0, set the timing of the heating time required becomes mixed, for example, the remaining time display In such a case, there occurs a problem that the display time varies. In addition, the above-described arithmetic expression m = m ₀ + K (L−m ₀ ), T meter = KT ₁ +
The setting using only A does not necessarily mean that an appropriate total cooking time is set when the cooking mode is different.

Accordingly, an object of the present invention is to provide a heating cooker that can easily set a proper cooking time suitable for a cooking mode after a predetermined fixed time after the start of cooking.

[Structure of the Invention]

[0010]

The present invention has been made by focusing on the following points. That is, it is preferable that the required cooking time is set according to the amount of the food to be heated, its cooking mode, and the cooking start temperature. The amount of the food to be heated and the cooking start temperature appear as a temperature change after the start of the heating operation, and the required cooking time can be calculated. That is, assuming that the heating chamber temperature after a lapse of a predetermined time from the start of the heating operation is x, if the constant is appropriately selected through experiments or the like, the required cooking time T can be calculated by the arithmetic expression [T = Ax + B] (A is the first constant , B is a second constant)
It is possible to perform more calculations. However, it has been found that, depending on the cooking mode, the appropriate required cooking time is different even if the amount of the food to be heated and the cooking start temperature are the same, for example. The appropriate cooking time is determined by the first
By changing the constant A and the second constant B, the above equation can be used.

Thus, the heating cooker of the present invention comprises a heater for heating an object to be heated housed in a cooking chamber, a temperature sensor for detecting a temperature in the cooking chamber, and a heating operation by the heater upon the start of cooking. Is started and the detection result of the temperature sensor is read at the elapse of a predetermined time, and the required cooking time T is calculated according to an arithmetic expression [T = Ax + B] (x is the detection result of the temperature sensor, A is a first constant, B is a second constant), and a constant setting means for setting the first constant A and the second constant B used for the calculation by the calculation means according to the cooking mode. Operation control means for stopping the heating operation when the execution time reaches the required cooking time set by the calculation means.

[0012]

According to the above means, the detection result of the temperature sensor is read at a predetermined time point after the start of the heating operation, and the required cooking time is set based on the read result. Determines the required cooking time. Therefore, when the remaining time is displayed, the display timing is always constant. In addition, since the required cooking time T is calculated and set by an arithmetic expression [T = Ax + B] (x is a detection result of the temperature sensor, A is a first constant, and B is a second constant), And the cooking start temperature are taken into account, and the first constant A and the second constant B are set in accordance with the cooking mode. The time is always set to an appropriate time irrespective of the weight of the item, the cooking mode, and the initial cooking temperature.

[0013]

An embodiment of the present invention will be described below with reference to the drawings. First, FIG. 2 schematically shows a heating cooker for performing grill cooking, and a main body 1 has an outer case 2.
And an inner case 3. The inside of the inner case 3 is a cooking chamber 4. A heater 5 composed of a flat heater is attached to the outer surface of the ceiling wall of the inner case 3, and the heater 5 heats the food to be heated in the cooking chamber 4.

An exhaust port 6 is formed on a side wall of the inner case 3, and a ventilation cover 6a is fitted to the exhaust port 6. A temperature sensor 7 is provided in an exhaust passage leading from the exhaust port 6 to the outside of the apparatus. A placing plate 8 is provided detachably inside the cooking chamber 4,
A grill 9 is removably mounted on the mounting plate 8. Further, a handle 10a is provided on the front of the cooking chamber 4.
Is opened and closed by a door 10 provided with
On the front surface of the main body 1, a door switch 11 for detecting the opening and closing of the door 10 is provided.

FIG. 1 shows an electrical configuration. The control circuit 12 has a microcomputer and an A / D converter. The control circuit 12 includes a sensor circuit 7a for the temperature sensor 7 as shown in FIG. The temperature sensor 7 is composed of a negative temperature coefficient thermistor.
, The output voltage Vk of the sensor circuit 7a
Are replaced by numerical data (any value from 0 to 255) which is almost in inverse proportion by an A / D converter (not shown).

The control circuit 12 is supplied with switch signals from a door switch 8, course designation switches 13, 14, a start switch 15, and other switches 16. The one course designation switch 13 is operated when the food to be heated is fish for grilling salt, and the other course designation switch 1 is operated.
Reference numeral 4 is operated when the object to be heated is fish for terring.

The control circuit 12 controls the heater 5 and the display 17 based on the above-mentioned respective inputs in accordance with an operation program.
Further, the buzzer 18 is controlled, and functions as arithmetic means, constant setting means, and operation control means by a software configuration based on the operation program.

Now, the operation of the above configuration, together with the functions of the control circuit 12, will be described with reference to FIGS. First, the results of experiments performed by the present inventors will be described. FIG. 7 shows a case where the cooking start temperatures are different,
It shows a temperature change in the heating chamber 4 when the amount of food to be heated is different. As can be seen from the characteristic lines a, b, c, and d in the figure, when the cooking start temperature is low, the appropriate cooking time is also long. Also, as can be seen from the comparison between the characteristic lines d and e, when the cooking start temperature is low, the appropriate cooking time is long even when the amount of the food to be heated is small. Travel time is almost the same (27 minutes)
Becomes Then, even if the conditions are different, it is possible to predict an appropriate required cooking time based on the temperature detected by the temperature sensor at the time when a certain time has elapsed from the start of cooking (five minutes in the figure).

In this embodiment, as will be described later, the detection data x and the detection data x are read 5 minutes after the start of cooking (300 seconds later). The “appropriate cooking time required” in the present embodiment was obtained by an experiment. That is, a fish having various conditions was actually baked, and the degree of baking (baking color, weight change rate, (Evaluated by the temperature difference) was checked, and the time for a cooking place when the degree of baking satisfied the evaluation criteria of the present inventor was defined as "appropriate cooking time required".

FIG. 8 shows the relationship between the detection data x after 300 seconds and the proper cooking shop time T. In this case, as can be seen from the characteristic lines f and g in FIG.
The relationship differs depending on the cooking mode (salt grill, teriyaki).
A characteristic line f indicates the case of “salt grilling”, and a characteristic line g indicates the case of “teriyaki”. In each of the characteristic lines f and g, there are inflection points fz and gz. This inflection point corresponds to a branch point between the case where cooking is repeated and the case where cooking is not repeated. That is, in the case of repeated cooking, the appropriate cooking time is shortened because the temperature in the heating chamber 4 is high.

The data shown in FIG. 8 is stored in the memory of the control circuit 12 as an arithmetic expression. This arithmetic expression is [T = Ax + B], where T is a proper cooking required time.
(X is a detection result of the temperature sensor 7, A is a first constant,
B is a second constant). In this case, as described above, the cooking modes include “salt grilling”, “teriyaki”, “normal cooking (cooking not repeated cooking)”, and “repeated cooking”, and the above constants A and B are set accordingly. It has become.

4 to 6, when a power switch (not shown) is turned on, the control circuit 12 first performs an initialization process (step S1), and when the switch is operated (determined in step S2). If it is not the start switch 15 (determined in step S3), various settings are executed according to the operated switch (step S4), and the process returns to step S2 again. Here, assuming that the start switch 15 is operated, the buzzer 18 is driven once (step S5), and "salt grilling" and "teriyaki" are performed.
Alternatively, it is determined whether or not another course is designated (step S6, step S7).

Assuming that a “salt grilled” course is set,
"Salt grilling" is displayed on the display 17 (step S).
8) Assuming that the “teriyaki” course is set, the display 17 indicates “teriyaki” (step S9). In addition, the operation is performed according to the course selected other than the above (step S10).

By the way, "salt grilled" course or "teriyaki"
When the course is set, the heater 5 is energized to start cooking (step S11). The initial value of the subtraction timer (soft timer) is set to a predetermined time, in this case, 300.
Seconds are set (step S12), and the timer is decremented until the timer expires (determined in step S13) (step S14). After the lapse of the predetermined time, the result of the temperature detection by the temperature sensor 7, that is, the detection data x is read (step S15).

Thereafter, a first constant A and a second constant B are set according to the cooking mode. In other words, "salt grilling" again
It is determined whether the course is the course or the “teriyaki course” (steps S16 and S20). If the course is the “salt grilled” course, it is determined whether the detection data x exceeds “191” (step S17). . The purpose of this determination is that if the inflection point fz in FIG.
It is to judge whether it is. The detection data x is “191”
Is exceeded, "4.77" is set as the first constant A and "494" is set as the second constant (step S18). If the detection data x is equal to or smaller than "191", , "2.11" is set as the first constant A, and "1005" is set as the second constant (step S19).

When the course is "teriyaki",
It is determined whether or not the detection data x exceeds “154” (step S20). The purpose of this determination is to determine that the cooking is “normal cooking” when the inflection point gz in FIG. 8 is exceeded. If the detection data x exceeds “154”, “3” is set as the first constant A and “519” is set as the second constant (step S21), and the detection data x is “154” or less. In the case of, "2" is set as the first constant A and "-673" is set as the second constant (step S22).

Thereafter, the proper cooking time T is calculated by substituting the set first and second constants A and B and the operation formula [T = Ax + B] (steps S23 and S2).
4, S25, S26). Then calculates the table ware time _{T 1} and the back baked time _{T 2} of the fish (step S27), and sets the remaining time (T-300) as an initial value of the subtraction timer (step S28). With then be displayed on the display 17 the remaining time (step S29), whether the remaining time becomes the back baked time T _2, i.e. it is determined whether elapsed table ware time T ₁ ( Step S3
0), unless a back baked time _{T 2,} the timer is subtracted (step S31), and control returns to step S29. Also, if the remaining time a back baked time T _2, and displays the effect of the "inversion" on the display unit 17 drives the buzzer 18 (step S32).

Here, when the user turns the cooked food upside down and operates the start switch 15 again, the control circuit 12 determines this (step S33). Then, the buzzer 18 is driven (step S34), and the remaining time of the timer is displayed on the display 17 (step S35). If the remaining time of the timer has not expired (step S3).
6), the timer is subtracted (step S37), and the step S
Return to 35. When the remaining time of the timer expires, the heater 5 is turned off, and the buzzer 18 is driven to notify the end of cooking (step S38), and the cooking is ended.

According to this embodiment, the detection data x of the temperature sensor 7 is read at a predetermined time (300 seconds) after the start of the heating operation, and the required cooking time T is set based on this. The required cooking time is determined at a fixed time after the start of cooking. Therefore, when the remaining time is displayed, the display timing is always constant. In addition, the required cooking time T is calculated by the equation [T = Ax + B].
(X is the detection data of the temperature sensor 7, A is the first constant, B
Is the second constant), the required cooking time T is calculated and set, so that the amount of food to be heated and the cooking start temperature are taken into account,
In addition, since the first constant A and the second constant B are set according to the cooking mode, the cooking mode is also taken into account, so that the required cooking time is always set to an appropriate time. As a result,
The cooked food can always be cooked well.

FIGS. 9 to 13 show the results of cooking various kinds of objects to be heated. Fig. 9 shows "Sanma salt grilled"
In the case of FIG. 10, FIG. 10 shows the case of “Teriyaki no Yaki”, FIG. 11 shows the case of “Ajino salt roast”, FIG. 12 shows the case of “Saba no Yuzu Isami” (a kind of Teriyaki), and FIG. Shows the case of "Saikyo-yaki of straw" (a kind of teriyaki). In each figure, the total evaluation score is a maximum of 7 points, and the deduction method is adopted.

[0031]

[Table 1]

That is, the evaluation method is shown in Table 1. The evaluation factors include “baked color”, “temperature difference”, and “weight change rate”, and the corresponding deduction points are shown in Table 1.
As shown in FIG. The temperature difference indicates the temperature difference when measuring the temperature of three places of one fish or one piece of fish, and the “weight change rate” is {(weight of fish after cooking)} (weight of fish before cooking) ｝ × 100 [%] Then
The overall evaluation is calculated by subtracting the deduction values of “baked color”, “temperature difference”, and “weight change rate” from the weight 7. If this comprehensive evaluation is “4” or more, it can be said that the state is a good baked state.

[0033]

As is apparent from the above description, the present invention provides a heater for heating a cooked object housed in a cooking chamber, a temperature sensor for detecting the temperature in the cooking chamber, and the heater for starting cooking. , The detection result of the temperature sensor is read out at a point in time when a predetermined time has elapsed, and the cooking required time T is calculated based on the detection result by an arithmetic expression [T = Ax +
B] (x is a detection result of the temperature sensor, A is a first constant, and B is a second constant);
Constant setting means for setting the first constant A and the second constant B used for the calculation by the calculation means according to the cooking mode;
Operation control means for stopping the heating operation when the cooking execution time reaches the required cooking time set by the calculation means, and thereby, after the start of cooking, The required cooking time can be set after a fixed period of time, so when displaying the remaining time, the display timing is always constant and convenient,
In addition, it is possible to set the appropriate required cooking time extremely easily and always without being influenced by the weight and the cooking form of the object to be heated and the initial cooking temperature, and therefore, cooking may fail. There is no good effect.

[Brief description of the drawings]

FIG. 1 is a block diagram of an electrical configuration showing an embodiment of the present invention.

FIG. 2 is a longitudinal sectional side view.

FIG. 3 is a diagram showing a sensor circuit of a temperature sensor.

FIG. 4 is a flowchart showing control contents.

FIG. 5 is a flowchart showing control contents.

FIG. 6 is a flowchart showing control contents.

FIG. 7 is a diagram showing a relationship between a temperature change in a heating chamber and an appropriate cooking time.

FIG. 8 is a diagram showing a relationship between detection data and an appropriate required cooking time.

FIG. 9 is a view showing a cooking result in the case of “salt-baked saury”;

FIG. 10 is a diagram showing a cooking result in the case of “first teriyaki”;

FIG. 11 is a diagram showing a cooking result in the case of “Ajino salt grilling”.

FIG. 12 is a diagram showing a cooking result in the case of “mackerel citron scissors”

FIG. 13 is a view showing a cooking result in the case of “Sakyo saikyo grilled”.

[Explanation of symbols]

Reference numeral 4 denotes a cooking chamber, 5 denotes a heater, 7 denotes a temperature sensor, and 12 denotes a control circuit (calculation means, constant setting means, operation control means).

Continuation of the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) F24C 7/04 301 F24C 7/02 315 F24C 7/02 320

Claims (1)

(57) [Claims] 1. A heater for heating an object to be heated accommodated in a cooking chamber, a temperature sensor for detecting a temperature in the cooking chamber, and a heating operation by the heater is started at the same time as cooking is started. The detection result of the temperature sensor is read, and the required cooking time T is calculated based on the detection result by the arithmetic expression [T
= Ax + B] (x is the detection result of the temperature sensor, A is a first constant, B is a second constant), and the first constant A used for the operation of this operation means Constant setting means for setting the second constant B according to the cooking mode; and operation control means for stopping the heating operation when the cooking execution time reaches the required cooking time set by the calculation means. A cooking device characterized by comprising: