JP2937408B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Field of Industrial Application) The present invention relates to a heating and cooking apparatus, and particularly to automatic baking control of cakes in a home oven.

(Prior Art) In general, an electronic oven has a grill function of heating food to be cooked (hereinafter referred to as food) such as fish and meat by radiant heating by a flat plate heater provided on the ceiling of the oven, and an electronic oven at the back of the cooking chamber. It has a conventional oven function of baking bread, cake and the like by circulating hot air in a cooking chamber by a sirocco fan and a sheath heater.

Conventionally, as a method of automatically controlling such an oven function or a grill function, for example, a method of calculating a heating time according to a weight (food + the weight of a container) detected by a weight sensor and automatically terminating the heating is used. There is. There is also a method of calculating a basic time by a weight sensor, detecting water vapor generated from a heated object by using a temperature sensor, calculating an additional heat time based on this, and determining a total heating time.

However, bread, cake, and the like, in particular, must be baked with careful control while including air bubbles in the food.

For this reason, especially when the above-mentioned method is used for automatic control of bread, cake, etc., there were the following problems.

1) Without preheating, it is not possible to cope with the heating time when the inside of the cooking chamber is not sufficiently cooled, resulting in overheating in repeated use. In particular, at present, the need for preheating and non-cooking is increasing, so this problem is serious.

2) The weight of the container is limited. Cakes and the like are made of stainless steel, heat-resistant glass, aluminum, paper, and the like, and have various weights. When using a weight sensor, this control cannot be used unless the material of the container is limited.

3) When the weight sensor is used, it is necessary to connect the top plate and the weight sensor, so that the size of the top plate is limited, and there is a problem that the space in the cooking chamber cannot be used effectively. In addition, compared to a commonly used square top plate, there is a problem that the amount that can be burned at once is reduced, and if a dedicated top plate is used, the number of accessories increases, the cost increases, and the usability is poor.

4) With the control of only the weight sensor, the basic time is determined, and the menu cannot be expanded with one key. That is, for example, there are various types of cakes such as sponge cake, pound cake, madeleine, roll cake, and the like, but since the required heating time is different, the types that can be automatically controlled are limited.

(Problems to be Solved by the Invention) As described above, in the conventional automatic cooking method of the electronic oven using the weight sensor, it is not possible to cope with an appropriate heating time in repeated use, and the size of the top plate is limited. There is a problem that the space in the cooking chamber cannot be used effectively, the weight of the container depends on the weight of the container, and the development of usable menus is limited.

The present invention has been made in view of the above-mentioned circumstances, and it is possible to cook many menu dishes with one automatic cooking key, and has stable cooking performance without being subjected to preheating or repeated heating. An object is to provide a heating cooking device.

[Configuration of the invention]

(Means for Solving the Problems) Accordingly, the present invention provides a heating chamber provided with heating means for heating food, a gas sensor for detecting water vapor generated from the food heated in the heating chamber, and a vicinity of the gas sensor. A temperature sensor for detecting the temperature of the heating chamber, and control means for controlling a heating temperature and a heating time of the heating means, and the control means is preset with the gas sensor output at the heating start temperature of the heating chamber. The rate of change, which is a ratio of the heating temperature to the output of the gas sensor, is corrected based on the temperature at the start of heating, and the additional heating time is controlled according to the corrected rate of change of the output of the gas sensor.

(Action) By the way, the amount of steam is greatly affected by the surface area of the food, and the heating time largely depends on the surface area. For example,
Roll cake is poured into a baking sheet and baked large and thin, and then rolled into a roll, whereas sponge cake and pound cake are poured into a baking mold and baked thick. Therefore, a roll cake having a large surface area and a small surface area must be baked at a high temperature and in a short time, and a thick cake having a small surface area such as a pound cake must be baked at a low temperature for a long time.

The present invention has been made by paying attention to this point, in which the surface area of the food is detected based on the amount of steam, and the heating condition is determined based on the detected surface area.

According to the first configuration of the present invention, the heating unit is controlled so as to maintain the temperature in the heating chamber at the set temperature, the amount of steam generated from the object to be cooked is detected, and the amount of steam to be heated is detected from the amount of steam. The type is determined, the additional heating time and temperature are determined based on the result of the determination, and automatic cooking is performed, so that a single key can be used for more precise control, and better control according to food can be performed. Can do it.

In addition, since a weight sensor is not required, the degree of freedom in design is increased, and the cooking use area can be increased.

Further, according to the second configuration of the present invention, based on the temperature near the gas sensor at the start of cooking, by repeatedly correcting the detection value of the gas sensor, even when repeatedly heating or when the cooking chamber is not sufficiently cooled. Optimal cooking can be realized.

For this reason, according to the present invention, it is possible to perform better control according to the food.

The predetermined temperature at which the amount of steam is detected by the gas sensor is desirably set to the minimum cooking temperature. When the minimum cooking temperature is reached, the subsequent heating temperature and the heating time are determined. Baking under optimum conditions can be performed with good workability.

(Example) Hereinafter, an example of the present invention will be described in detail with reference to the drawings.

Embodiment 1 FIGS. 1 and 2 are views showing an electronic oven according to a first embodiment of the present invention (FIG. 2 is a perspective view). This electric oven has a cooking heater (not shown) on the ceiling.
Cabinet 1 as a cooking room equipped with
And a vertically opened door 2 attached thereto. An operation panel 3 is disposed beside the door, and an auto key 4 is disposed thereon. Can be automatically cooked.

The main body cabinet 1 further includes a control unit 5 for decoding an automatic cooking command input from the auto key 4 and a driver 6 for supplying power to the heater 7.
A gas sensor 9 for detecting water vapor generated from food heated in an exhaust duct 8 in the inside, and a temperature sensor 10 for detecting a temperature near the gas sensor 9 are installed. The control unit 5 detects the cooking chamber temperature, the time required to reach the predetermined temperature, and the amount of steam generated from the object to be cooked, and the control unit 5 determines the time required to reach the predetermined cooking chamber temperature at the start of cooking. , And the additional heating time is calculated from the correction value.

Further, the control unit 5 keeps the temperature in the heating chamber 12 constant according to the detection information from the temperature sensor 10 and automatically finishes the cooking of the food 13 after the additional heating time is over.

First, the gas sensor output change rate when baking a sponge cake when the initial temperature of the cooking chamber was different was measured. FIG. 3 shows the results. Here, the horizontal axis is the heating time, and the vertical axis is the sensor output change rate. This output change rate is based on a measured output value when the temperature in the cooking chamber reaches 160 ° C.
From this result, it can be seen that when the initial temperature of the cooking chamber is high, the gas sensor output change rate is large. This also indicates that the gas sensor has temperature dependency.

In addition, the sensor output change rate according to the initial temperature when the case where there is no residual heat (when the temperature near the sensor is about 30 ° C.) is set to 100 was measured. The result is shown in FIG.

FIG. 5 shows the measurement results of the sensor output change rate and the additional heating time, that is, the heating time after the temperature reached 160 ° C. in the cooking chamber, for various cakes such as pound cake, sponge cake, madeleine, and roll cake. Based on this figure, the relationship between the total heating time T and the sensor output change rate for various cakes such as pound cake, sponge cake, madeleine, and roll cake was determined as shown in FIG.

The heating time is controlled according to this heating sequence.

Next, the case of baking a sponge cake using this electronic oven will be described with reference to the flowchart of FIG.

First, after mixing the sponge cake material and pouring it into a baking mold, put it in an oven and press the auto key on the operation panel 3 in front of the main body cabinet 1,
Press the cooking start button.

The heater is continuously energized at the same time that the cooking start button is pressed. Before the energization starts, the temperature T0 of the temperature sensor and the gas sensor output R0 at this time are measured (measurement step 101).

In this way, heating is started (heating step 10).
2).

Thereafter, after the start, the gas sensor output Rs at the time when the output of the temperature sensor reaches 160 ° C. is measured (measurement step 10).
3) Calculate the gas sensor output change rate Rs / R0 between the time when the temperature sensor output reaches 160 ° C. and the heating start time.

Then, the gas sensor output Rs is corrected by the heating start temperature To to calculate γ = RsαT0 (correction step 104).

Then, the type of cake is identified according to the correction value γ (identification step 105).

As described above, the additional heating time T2 = βγ is determined according to the change rate Rs / R0 of the gas sensor output (the additional heating time determination step 106).

Then, the driver is instructed with the additional heating time T2, and the heating is performed.
Cooking is completed (additional heating step 107).

In this way, it is possible to control the automatic heating of the cake very easily and with good controllability.

Further, even if the initial state in the cooking chamber is different, the heating time is automatically corrected, so that optimal cooking can be performed even when repeated heating is performed.

Furthermore, it is possible to automatically perform the optimum processing without depending on the type and material of the container.

In addition, even if the makeup differs, the heating time is optimally corrected, so that many menus can be developed.

Embodiment 2 Next, a second embodiment of the present invention will be described.

8 and 9 are views showing an electronic oven according to a second embodiment of the present invention (FIG. 9 is a perspective view). The basic configuration of this electronic oven is the same as that of the first embodiment, except that a temperature sensor 10 for detecting the temperature in the heating chamber 12 is installed not close to the gas sensor but close to the food 13 and the detected value is determined. The heater 7 controls the output of the heater 7 so as to maintain the temperature in the heating chamber at the set temperature on the basis of the amount of steam generated from the cooked food by the gas sensor that detects the water vapor generated from the food heated in the cooking chamber. Is detected, the type of the object to be heated is determined from the amount of steam, the additional heating time and temperature are determined based on the determination result, and automatic cooking is performed.

That is, similarly to the first embodiment, a main body cabinet 1 as a cooking chamber having a cooking heater (not shown) attached to a ceiling portion, and a vertically opening door 2 attached thereto are provided. An operation panel 3 is provided on the side, and an auto key 4 is provided thereon, so that a user can automatically cook a desired menu.

Further, a control unit 5 for decoding an automatic cooking command input from the auto key 4 and a driver 6 for supplying power to the heater 7 are provided, and are generated from food heated in the exhaust duct 8 in the main body cabinet 1. A gas sensor 9 for detecting water vapor and a temperature sensor 10 for detecting a temperature in the vicinity of the food 13 without the cooking chamber are installed, and the temperature of the cooking chamber at the start of cooking and a predetermined temperature are reached via a detection circuit 11. And the amount of steam generated from the object to be cooked,
In the configuration, the rate of change in the amount of steam is measured based on the cooking chamber temperature of the cooking start product and the time required to reach the predetermined temperature, and the additional heating time and the heating temperature are determined based on the rate of change. It is characterized by the following.

Further, the control unit 5 keeps the temperature in the heating chamber 12 constant according to the detection information from the temperature sensor 10 and automatically finishes the cooking of the food 13 after the additional heating time is over.

First, FIG. 10 shows the results of measuring the relationship between the optimum heating temperature and the optimum cooking time for various types of cakes such as a roll cake and a sponge cake. Spoge cake is poured into a mold and baked in a thick state with a small surface area, whereas roll cake is cooked in a thin state with a large surface area. I need to bake. Furthermore, as a result of repeated experiments on Madeleine and pound cake, it has been found that this depends on the surface area even if the composition of the components is slightly different.

Then, when baking a sponge cake or the like, the output change rate of the gas sensor was measured when the cooking chamber reached a predetermined temperature from the start of heating. The results are shown in FIG. Here, the horizontal axis is the food surface area, and the vertical axis is the sensor output change rate. This output change rate is based on a measured output value when the temperature in the cooking chamber reaches 160 ° C. From this result, it can be seen that when the surface area of the food is large, the gas sensor output change rate is small. This also indicates that the gas sensor has temperature dependency.

Further, FIG. 12 shows the results of measuring sensor output changes and the additional heating time, that is, the heating time after the cooking chamber reached 160 ° C., for various cakes such as pound cake, sponge cake, madeleine, and roll cake. Based on this figure, the relationship between the total heating time T and the sensor output change rate for various cakes such as pound cake, sponge cake, madeleine, and roll cake was determined as shown in FIG.

In addition, those with small surface area such as pound cake and sponge cake need to be baked at low temperature (160 ° C) for a long time, while those with large surface area such as madeleine and roll cake need to be baked at high temperature (180 ° C) in short time. is there.

Therefore, in this example, it is determined from the output change rate of the gas sensor whether the surface area of a pound cake, a sponge cake, or the like is small, or whether the surface area is large, such as madeleine or a roll cake, as shown in FIG. In the case of a large surface area such as madeleine or roll cake, the temperature is further increased, and the heating is controlled for a predetermined time.

The heating time is controlled according to this heating sequence.

Next, the case of baking a cake using this electronic oven will be described with reference to the flowchart in FIG. No.
FIG. 15 shows the two heating sequences selected here.

First, mix the cake ingredients, pour them into the baking mold, and then put them in the oven,
Press the auto key on the operation panel 3 in front of, and press the cooking start button (cooking start step 201).

The heater is continuously energized at the same time that the cooking start button is pressed (energization start step 202).

Then, the temperature T0 of the temperature sensor at the start of energization and the gas sensor output R0 at this time are measured (measurement step).
203,204). The temperature and gas sensor outputs at this time are sent to the control circuit 5 via the detection circuit 11, where they are stored as initial levels.

Then, after the heating is started, the gas sensor output Rs at the time when the output of the temperature sensor reaches 160 ° C. is measured (measurement step 205), and the gas between the time when the output of the temperature sensor reaches 160 ° C. and the heating start time is measured. Calculate the sensor output change rate Rs / R0.

Then, the gas sensor output change rate Rs / R0 is a predetermined value R
A comparison is made to see if it is greater than a (comparison step 20
6) If it is not less than Ra, it is determined that the cake has a small surface area, that is, a sponge cake or a pound cake (judgment step) 207), and a command to continue heating at the heating temperature Ta is sent to the driver (instruction step 208). At the same time, the additional heating time T2 is determined according to the change rate Rs / R0 of the gas sensor output (the additional heating time determination step 209).

Then, the driver is instructed with the additional heating time T2, and the heating is performed.
Cooking is completed (additional heating step 210). FIG. 16 shows the rate of change of the sensor resistance value at this time.

On the other hand, in the comparison step 206, when the gas sensor output change rate Rs / R0 is smaller than the predetermined value Ra, it is determined that the cake has a large surface area, that is, a roll cake or Madeleine (judgment step 307), and the heating temperature Tb To the driver to continue heating with
308), the additional heating time T2 is determined according to the change rate Rs / R0 of the gas sensor output (the additional heating time determination step 30).
9).

Then, the driver is instructed with the additional heating time T2, and the heating is performed.
Heating is continued and cooking is completed (additional heating step 31
0). FIG. 17 shows the sensor resistance value change rate at this time.

In this way, it is possible to control the automatic heating of the cake very easily and with good controllability.

Further, it is possible to automatically perform the optimum cooking without being affected by the rice or the material of the container.

Even if the menus are different, the heating time is optimally corrected, so that many menus can be developed.

In the above-described embodiment, two types of condition settings have been described. However, the present invention is also applicable to a structure in which automatic control is performed for three or more types of condition settings. What is necessary is just to set so that it may become.

In the above-described embodiment, automatic cooking of cakes has been described. However, the present invention is not limited to cakes, and can be applied to other types of cakes.

In an electronic microwave oven or the like, a gas sensor used in the microwave oven may be used for the oven function.

〔The invention's effect〕

As described above, according to the present invention, the gas sensor output change rate is corrected based on the temperature at the start of heating, and the additional heating time is controlled in accordance with the corrected change rate. Correct the heating time even if the initial temperature of
Optimal automatic cooking according to each of the cases where there is sufficient preheating by repeated use and when there is no preheating is possible.

[Brief description of the drawings]

FIGS. 1 and 2 show an electronic oven according to a first embodiment of the present invention. FIG. 3 shows a gas sensor output change rate when baking a sponge cake when the initial temperature of the cooking chamber is different. FIG. 4 is a diagram showing the results, and FIG. 4 is a diagram showing the results of measuring the sensor output change rate according to the initial temperature when there is no residual heat;
FIG. 5 shows the sensor output change rate of various cakes and the result of measuring the additional heating time, that is, the heating time after the cooking chamber reached 160 ° C. FIG. 6 shows the total heating time T and the sensor output change rate 7, FIG. 7 is a flowchart, FIG. 8 and FIG. 9 are diagrams showing an electronic oven according to a second embodiment of the present invention, and FIG. FIG. 11 shows the result of measuring the relationship between the optimal heating temperature of the cake and the optimal cooking time. FIG. 11 shows the measurement of the gas sensor output change rate when the cooking chamber reaches a predetermined temperature from the start of heating when baking a sponge cake or the like. FIG. 12 shows the results of measurement, FIG. 12 shows the results of measuring the sensor output change rate and the additional heating time, ie, the heating time after the cooking chamber reached 160 ° C., for various cakes, and FIG. 13 shows the total heating time. Diagram showing the relationship with the fourteenth FIG. 15 is a diagram showing a flowchart of the second embodiment, FIG. 15 is a diagram showing two heating sequences selected here, and FIGS. 16 and 17 are diagrams showing sensor resistance change rates in each case. DESCRIPTION OF SYMBOLS 1 ... cabinet, 2 ... door, 3 ... operation panel, 4 ... auto key, 5 ... control part, 6 ... driver, 7 ... heater, 8 ... exhaust duct, 9 ... gas sensor , 10 temperature sensors, 11 detection circuits, 12 heating chambers, 13 foods.

Continuation of the front page (72) Inventor Norsuke Fukuda 8 Shinsugita-cho, Isogo-ku, Yokohama-shi, Kanagawa Prefecture Inside the Home Appliances Research Laboratory, Toshiba Yokohama Office (56) References JP-A-58-7779 (JP, A) JP-A Sho 62-218738 (JP, A) JP-A-63-95422 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) F24C 7/02 325

Claims (1)

(57) [Claims] A heating chamber provided with heating means for heating the food; a gas sensor for detecting water vapor generated from the food heated in the heating chamber; a temperature sensor for detecting a temperature near the gas sensor; Control means for controlling a heating temperature and a heating time of the heating means, wherein the control means compares the gas sensor output at a heating start temperature of the heating chamber with the gas sensor output at a preset heating temperature. A heating cooking device wherein a change rate as a ratio is corrected based on a temperature at the start of heating, and an additional heating time is controlled according to the corrected rate of change in output of the gas sensor.