JP3021311B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention detects a temperature of a container in which food is stored, thereby automatically discriminating between a water dish and an oil dish, and according to each dish, and according to the detected temperature. The present invention relates to a heating cooker that correctly determines whether the heating power is increased or the food is scorched, and automatically controls heating of the heating unit.

[0002]

2. Description of the Related Art Conventionally, the temperature at the bottom of a container is detected by a temperature sensor to capture the cooking temperature of a food, and the cooking is performed by using a water-based food and an oil-based cooking. And automatically performs the heating control according to the cooking, and balances the temperature changes of the food to prevent burning of the food and ignition of oil in oily dishes. When a state is reached, the equilibrium temperature is determined, and when the temperature detected by the temperature sensor reaches a predetermined temperature (hereinafter, referred to as a cut temperature) set higher than the equilibrium temperature, a heating cooker that performs heating control to reduce the heating power is provided. is there.

[0003] In the above-mentioned conventional heating cooker, after the equilibrium temperature is detected while cooking a hamburger or the like with a low heat, if the user manually increases the heating power, the detected temperature reaches the cut temperature. There is a problem that the heating power is automatically reduced in spite of no scorching.

[0004]

As a solution to the above-mentioned problem, a heating cooker described in Japanese Patent Application Laid-Open No. Hei 6-313549 discloses a heating cooker in which the detected temperature is changed from the equilibrium temperature + 10 ° C. after the equilibrium temperature is determined. From the rise time required to rise to the temperature + 20 ° C. and the rise time from when the equilibrium temperature is determined to when the detected temperature reaches the equilibrium temperature + 20 ° C., it is determined whether the heating power is increased or not scorched. .

Namely, the rising rate, as shown in FIG. 5 7
When the rise time is as short as 15 minutes or less in a case where the rise time is as short as less than 0 second, it is determined that the heating power is manually increased in an oil dish such as a hamburger, and the cut temperature is set as high as 240 ° C. If the length is longer than the above, it is determined that scorching has occurred in a stewed dish on a high heat with an earthen pot or the like, and the cutting temperature is set to the equilibrium temperature +30.
The temperature was set as low as ℃ to prevent the progress of scorching.

[0006] However, when the amount of cooked food is small in a cooked dish or the like, the time from when the equilibrium temperature is reached to when scorching is started is 15 minutes or less, and the equilibrium temperature +
It may take only a short time (less than 70 seconds) to rise from 10 ° C. to the equilibrium temperature + 20 ° C. In such a case, the conventional heating cooker described in the above-mentioned publication judges that the heating power in the oil-based dish is increased and sets the cut temperature to 24.
There was a possibility that the temperature was set as high as 0 ° C., and the burning was worsened.

[0007] Alternatively, as shown in Fig. 6, when a large amount of water is heated with the weakest heat in a seafood dish using an earthen pot and the thermal power is increased to medium heat, the temperature detected by the temperature sensor suddenly increases. When the rise time is less than 70 seconds and the rise time is 15 minutes or more, it is determined that the heating power is increased, and the cut temperature is set to a lower equilibrium temperature + 30 ° C. In such a case, since the equilibrium temperature is set lower than usual, if the cut temperature is set as low as the equilibrium temperature + 30 ° C., there occurs a problem that the food is quickly cut off before being sufficiently heated. There was something. Therefore, in order to cope with such a case, it is necessary to set the cutting temperature to be equal to or higher than the equilibrium temperature + 50 ° C. However, in this case, there arises a disadvantage that the boiled food cannot be sufficiently prevented from burning in the usual case.

[0008] As described above, if the determination of whether the heating power is increased or the boiled food is burned is made simply by the time (rising time and rising time) until the temperature detected by the temperature sensor reaches a predetermined temperature, all situations are considered. However, there has been a problem that a problem such as deterioration of scorching or early cutting occurs.

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and to provide a heating cooker capable of performing heating control of a heating means by correctly determining whether heating power is increased or burning of cooked food in all situations. It is something to offer.

[0010]

According to the first aspect of the present invention, there is provided a heating means for heating a food, in order to achieve the above object.
Temperature detection means for detecting the temperature of the container containing the food;
From the temperature detected by the temperature detecting means, water dishes using oil and oil dishes using oil are automatically discriminated, and the heating state of the heating means is automatically set to a predetermined state according to these cooking types. And a heating control device for automatically stopping the heating state in a specific situation, wherein the heating cooker includes a heating control means for detecting that the detected temperature has reached an equilibrium state; Detected temperature rise rate within the detected temperature range of
If the speed of climbing multiple sections tends to increase over time
If the first control is higher than the equilibrium temperature
Set the control temperature and increase the multiple section speeds over time.
Intention by the user when there is a tendency not to be faster
Is determined to be an increase in the heating power and the first control temperature
Determining means for setting a second control temperature which is higher than
The heating control means is configured to set the first or second set value.
When the detected temperature reaches the control temperature, the heating
The heating state is stopped or reduced .

[0011]

[0012]

According to the structure of the first aspect of the present invention, the heating means for heating the food, the temperature detecting means for detecting the temperature of the container in which the food is placed, and the automatic transmission of water from the temperature detected by the temperature detecting means. Automatically distinguishes between water dishes and oil dishes that use oil as the medium, automatically adjusts the heating state of the heating means to a predetermined state according to these cooking types, and automatically changes the heating state in a specific situation. In a heating cooker having a heating control unit for stopping the detection, an equilibrium detection unit for detecting that the detected temperature has reached an equilibrium state, and a section temperature increase rate of the detected temperature in a plurality of fixed detected temperature sections after the equilibrium detection. Detect and ratio
In comparison, the speed of climbing these multiple sections tends to increase with time.
If it is in the direction, it is judged to be burnt and it is higher than the equilibrium temperature.
Set the first control temperature and raise the
If the speed does not tend to increase over time,
Is determined to be an intentional increase in heating power due to
Determining means for setting a second control temperature higher than the control temperature , wherein the heating control means sets the first control temperature.
Or automatically when the detected temperature reaches the second control temperature.
Since the heating state of the heating means is stopped or reduced, it is possible to determine the increase in heating power and scorching based on how the rise speed of the plurality of sections changes over time, that is, the rise curve of the detected temperature with respect to time , and respond to any cooking situation. Then appropriate
Heating can be controlled to prevent charring properly
And increase the heating power intended by the user.
It is possible to prevent the occurrence of troubles such as breakage .

[0013]

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows a main configuration of a cooking device according to the present invention. This cooking device applies the present invention to a gas stove (for example, what is called a drop-in stove).
Gas supplied through an electromagnetic valve (or a proportional control valve) 4 is burned by a burner 1 as a heating means, and a container (hereinafter, a case of a pot) 2 containing cooked food is heated to cook. I do. Although not shown in FIG. 1, an ignition knob for performing ignition, fire extinguishing, and heat power adjustment is provided so that the heat power can be manually adjusted.

[0015] In the heating cooker, water dishes or oil dishes are automatically discriminated, and if it is discriminated to be water dishes, the fire is automatically extinguished when it is determined that the cooked food is scorched. In addition to having a fire prevention function, it also has a fire prevention function that automatically extinguishes the fire until oil ignites if it is determined that the dish is oily. In addition, when the automatic fire extinguishing is performed as described above, the buzzer or the like simultaneously notifies the user that the automatic fire extinguishing was performed by scorching or that the automatic fire extinguishing was performed to prevent ignition. It is like that.

Here, it is determined whether the cooking is water-based cooking or oil-based cooking based on a change in the temperature of the cooked food during heating. However, since it is not possible to directly detect the temperature of the food, a method of estimating the temperature of the food using a temperature sensor 5 such as a thermistor as a temperature detecting means that comes into contact with the bottom of the container 2 is adopted. . That is, the change in the detected temperature per unit time is determined in the determination region (for example, 97 ° C. to 130 ° C.).
If the speed becomes lower than a predetermined value in the above, it is determined that the water has boiled and is determined to be a water dish, while if the boiling state of the food is not detected in the determination area, it is determined to be an oil dish using oil. You do it. However, the method of discriminating between water dishes and oil dishes is not limited to this, and other methods may be used.

The combustion control of the burner 1 according to these modes (water food mode and oil food mode) is performed by a signal processing unit 6 composed of a microcomputer. The signal processing unit 6 is a processing program corresponding to each cooking mode (for example, a processing program for determining whether the cooking is water-based cooking or oil-based cooking, a processing program for heating control associated with each cooking mode, and the like). The combustion control of the burner 1 is performed by controlling the drive of the solenoid valve 4 via the drive unit 7 in accordance with the temperature of the food (actually, the temperature detected by the temperature sensor 5).
That is, in the case of the present embodiment, the above-mentioned signal processing unit 6, driving unit 7, and solenoid valve 4 constitute a heating control unit. Further, in the present embodiment, the mode setting unit 8 for setting the pottery mode is provided in order to perform pottery cooking in which cooking is performed at a temperature higher than the operating temperature of the above-described safety functions such as the non-stick function and the ignition prevention function. The mode setting unit 8 includes, in addition to a mode changeover switch for switching modes, a setting unit for setting a temperature setting, a heating time, and the like, and a display for displaying the set value and the current value, or which mode is being operated. Parts etc. are integrally provided.

Hereinafter, features of the present invention will be described. An object of the present invention is to provide an equilibrium detecting means for detecting that a detected temperature has reached an equilibrium state, in order to properly and appropriately operate safety functions such as the above-described non-stick function and fire prevention function in accordance with various cooking situations. And, after the equilibrium is detected, the rate of rise in the detected temperature within a plurality of fixed detected temperature sections is detected and compared, and the heating power is intentionally increased by the user based on the manner in which the plurality of rise rates change over time. Determining means for determining whether the amount of food has increased or the food has been scorched. Here, the equilibrium temperature refers to a temperature in a state where the amount of heat and the amount of heat radiation of the container 2 are substantially balanced and the detected temperature is substantially constant.

In the cooking device of the present embodiment, the signal processing unit 6
In the above, the above-mentioned equilibrium temperature is detected from the temperature detected by the temperature sensor 5, and the rate of rise of the detected temperature within a plurality of fixed detected temperature sections is calculated to determine the increase in heating power and the scorching. 6 also serves as an equilibrium detecting means and a discriminating means. Next, the operation of the present embodiment will be described with reference to the flowchart of FIG. 2 and the diagrams of FIG. 3 and FIG.

First, after the burner 1 is ignited, the temperature sensor 5
Then, the temperature of the container 2 is detected, and whether or not the water (or oil) in the container 2 boils is detected by the above-described method (S1). At this point, the threshold temperature at which the heating unit is automatically stopped from heating (hereinafter, this temperature is referred to as the cut temperature) is set to a high temperature (for example, 260 ° C.).

The food in the container 2 is a water-like product such as a cooked food.
If the food is cooked and boiling is detected, the cut temperature is set to 19
Set to 0 ° C. (S2), and subsequently detected by temperature sensor 5
Detecting whether or not the container 2 has reached an equilibrium state from the temperature
(S3). And the equilibrium temperature T _B1Figure 3
As shown in Fig. 4, three consecutive tests at 9 ° C
Outgoing temperature section T_a1~ T_a3Is set, and each detected temperature section T_a1~
T_a3Time A required for the detected temperature to rise₁~
A_ThreeIs calculated (S4), and these rise times A₁~ A _ThreeBetween
A₁> A_Two> A_ThreeCheck whether the relationship
Click (S5). Here, the rise time A₁~ A_ThreeIs immediately
Each detected temperature section T_a1~ T_a3Rise rate of detected temperature
It is nothing but a degree. Therefore, A₁> A
_Two> A_ThreeThat the relationship is established is shown in FIG.
As the temperature rises over time (over time)
It indicates that you will be faster. In other words, in seafood
That the water in the container 2 is reduced and that the charred
, The cutting temperature is changed from 190 ° C. to the equilibrium temperature T.
_B1+ 30 ° C. (first control temperature) and set (S
6). When the detected temperature reaches the cut temperature, a signal
The processing unit 6 controls the driving unit 7 to close the solenoid valve 4
Automatically extinguishes the fire. In addition,
At the time of judgment, reduce the heating power to a small fire, or
Should notify the user before the fire is extinguished using sound, etc.
You may.

On the other hand, the calculated rise time A₁~ A_ThreeBetween
A₁> A_Two> A_ThreeIf the relationship
It is detected again whether the degree is in an equilibrium state (S7), and the equilibrium is detected.
If it is not in the state, three consecutive detected temperature sections
T_b1~ T_b3And repeat the same check operation (S
4, S5). Here, you can smell water dishes using a clay pot
As shown in Fig. 4, first heat over low heat and use
The user intentionally increases the heating power to increase the heating power to medium or high.
May cause fire, but in such a cooking situation heating power
After the increase, the climb speed slows down over time, and eventually
A new equilibrium state is reached according to the thermal power of So this
When a new equilibrium state is reached
And the new equilibrium temperature T_B2+3
0 ° C. is set as the cut temperature (S8). In addition, calculation
Rise time A₁~ A_ThreeA during ₁<A_Two<A_ThreeNaruseki
If the engagement is established, it may be determined that the heating power increases.
No. On the other hand, if no boiling is detected,
Cut temperature until the equilibrium state is detected.
(S9), and if an equilibrium state is detected,
The cut temperature is set to 190 ° C. (second control temperature) (S
10) Prevent ignition of oil in cooking oil.

[0023] According to the present embodiment, based on how the time course of rate of increase in the detected temperature at a constant detection temperature zone _{T a1 ~T a3, T b1 ~T} b3, i.e., the detection with respect to time temperature According to the rising curve of seafood, the scorching in water dishes and the increase in heating power by the user are distinguished, so if the amount of cooking is small in boiled dishes, etc., or in water dishes using an earthen pot, etc. Even when a large amount of water is heated with the weakest heat and the heat power is increased to a medium heat in the middle, it is possible to correctly determine the temperature, set an appropriate cut temperature, extinguish the fire immediately after the occurrence of scorching, and improve safety. Also,
Even if the heating power is increased when using a clay pot for the container 2, since the equilibrium state is detected again after the increase and the cut temperature is set to a temperature higher than the new equilibrium temperature,
It is possible to prevent a problem that the food is quickly cut before the food is not sufficiently heated.

It should be noted that in the present embodiment, the
From the point of detection of _a1~ T_a3Set
Checking the ascending speed, but after detecting the equilibrium state
And the section value of the detected temperature section and the number thereof are also 9
It is not limited to 3 ° C and 3 ° C.
You may. In addition, the detected temperature section T_a1~ T_a3Rise time within
A₁~ A_ThreeThe average value of
Make a decision or three rise times
A₁~ A_ThreeA during₁> A_Two> A_ThreeRelationship does not hold
At least one of the two rise times becomes shorter with time
You may make it determine that it is scorched.

[0025]

According to the first aspect of the present invention, the heating means for heating the food, the temperature detecting means for detecting the temperature of the container containing the food, and the automatic transmission of water from the temperature detected by the temperature detecting means. Automatically distinguishes between water dishes and oil dishes that use oil as the medium, automatically adjusts the heating state of the heating means to a predetermined state according to these cooking types, and automatically changes the heating state in a specific situation. In a heating cooker having a heating control unit for stopping the detection, an equilibrium detection unit for detecting that the detected temperature has reached an equilibrium state, and a section temperature increase rate of the detected temperature in a plurality of fixed detected temperature sections after the equilibrium detection. Detect and compare
And the speed of climbing these multiple sections tends to increase over time.
If it is, it is determined to be burnt and higher than the equilibrium temperature
A first control temperature is set and a plurality of section rising speeds are set.
If the degree does not tend to increase over time,
The first control is performed by judging that the heating power is intentionally increased.
Determining means for setting a second control temperature higher than the temperature , wherein the heating control means sets the first or the second control temperature.
Automatically increases when the detected temperature reaches the second control temperature.
Since the heating state of the heating means is stopped or reduced, it is possible to determine whether the heating power is increased or scorched according to how the rising speed of the plurality of sections changes over time, that is, the rising curve of the detected temperature with respect to time , to respond to any cooking situation. And appropriate
Thermal control can be performed to prevent charring properly
Also, quickly with the increase in heating power intended by the user
Can prevent the occurrence of inconveniences such as
There is an effect that usability and safety can be improved .

[0026]

[Brief description of the drawings]

FIG. 1 is a configuration diagram showing a heating cooker according to one embodiment of the present invention.

FIG. 2 is a flowchart illustrating an operation of the embodiment.

FIG. 3 is a relationship diagram between time and a detected temperature for explaining the above operation.

FIG. 4 is a relationship diagram between time and a detected temperature for explaining the above operation.

FIG. 5 is a diagram illustrating the relationship between time and detected temperature for explaining the operation of the conventional example.

FIG. 6 is a diagram illustrating a relationship between time and a detected temperature for explaining the above operation.

[Explanation of symbols]

 Reference Signs List 1 burner 2 container 4 solenoid valve 5 temperature sensor 6 signal processing unit 7 drive unit

Continuation of the front page (72) Inventor Yutaka Yoshida 1-52, Oka, Minami-shi, Minato-ku, Osaka-shi Inside Herman Co., Ltd. (56) References Tokiko Hei 7-15331 (JP, B2) (58) Field surveyed ( Int.Cl. ⁷ , DB name) F24C 3/12

Claims (1)

(57) [Claims] 1. A heating means for heating a food, a temperature detection means for detecting a temperature of a container in which the food is placed, and a water dish and oil which are automatically mediated by water from the temperature detected by the temperature detection means. A heating control means for automatically distinguishing between oil-based dishes through the medium, automatically adjusting the heating state of the heating means to a predetermined state according to these cooking types, and automatically stopping the heating state in a specific situation. Equilibrium detection means for detecting that the detected temperature has reached an equilibrium state,
After the equilibrium is detected, the detected temperature rise rates in a plurality of fixed detected temperature sections are detected and compared.
If the ascent rate tends to increase over time
And set the first control temperature higher than the equilibrium temperature.
As well as the speed at which multiple sections
Intentional heating power by the user if not
And the second control temperature higher than the first control temperature is determined.
Determining means for setting the control temperature of the heating control
The means is provided for setting the first or second control temperature.
Automatically changes the heating status of the heating means when the detected temperature is reached
A cooking device characterized by being stopped or reduced .