JP3639530B2 - Cooker - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a heating cooker having a storage unit that can input and store operation information of a heating source from an operation unit.
[0002]
[Prior art]
Conventionally, a heating cooker that can input operation information of a heating source such as a heating time, a heating output, or a heating temperature from an operation unit, and can store the operation information input by a storage instruction from the operation unit in a temporary storage circuit Is generally known as described in, for example, JP-A-63-223420.
[0003]
This document also describes that operation information stored in the temporary storage circuit is read out by operating a recall key provided in the operation unit, and the control unit controls the heating source based on this operation information. By doing this, when the same food in the same state is heated with the optimal cooking sequence, the desired cooking sequence can be read out by simply operating the recall key without performing the same operation over and over, and cooking can be performed easily. It is made to be able to.
[0004]
Moreover, in order to make the finishing state of cooking the same even if the initial temperature of the food varies, the initial temperature of the food is detected by an infrared sensor, and a preset heating time is corrected based on the detected result. Is described in JP-A-7-293897.
[0005]
[Problems to be solved by the invention]
In the above-mentioned conventional technology, in order to correct the heating time based on the initial temperature of food, food that is heated to some extent during product development is assumed, and a cooking sequence is created so that these foods can be heated and heated in advance. It is built into a cooker.
[0006]
However, in recent years, lifestyles have been diversified, cooking has been quicker and less time-consuming, and as a result of pursuing a taste close to the real thing, various food preservation methods have been used.
[0007]
For example, frozen storage, chilled storage, combinations of these storage methods, or use of various forms of storage containers for storage.
[0008]
In parallel with such a storage method, it is necessary to consider reheating the room temperature food in the same manner.
[0009]
In particular, a lunch box that is sold at a convenience store uses a container that encourages purchasers. First of all, such a container attracts a purchaser, and the present situation is that there is almost no consideration such as food arrangement so that the whole is uniformly heated when reheated.
[0010]
In order to satisfy all the above-mentioned conditions and realize uniform heating, as described in the prior art (Japanese Patent Laid-Open No. 63-223420), depending on the food to be heated by the user, Setting the cooking sequence individually is the best method.
[0011]
However, it has been developed so that it is not necessary to repeat the same cooking sequence setting repeatedly when cooking the same food in the same state, so setting each cooking sequence according to the initial temperature of the food is not It was not thought.
[0012]
The present invention solves such a problem.
[0013]
[Means for Solving the Problems]
The heating cooker of the present invention includes a heating chamber for storing food, a heating source for heating the food in the heating chamber, and a storage unit for storing a cooking sequence including operation information such as heating time and heating temperature of the heating source. An operation unit that inputs the operation information and instructs the storage unit to store the operation information, and drives the heating source based on the operation information from the operation unit or the operation information from the storage unit. A control unit, wherein the operation unit is configured to change the cooking sequence corresponding to the initial temperature of the food, the operation information to be executed at the initial temperature or higher, and the initial temperature or lower. It is possible to input the operation information to be executed in step 1 to the storage unit.
[0014]
Further, the control unit reads the corresponding operation information from the storage unit based on the initial temperature information of the food input from the operation unit before the start of heating, and drives the heating source. .
[0015]
Furthermore, the food temperature detection part which detects the food temperature of the said heating chamber is further provided, The said control part carries out the said operation information corresponding from the said memory | storage part based on the initial temperature of the said food detected by the said temperature detection part. Reading is performed by driving the heating source.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
First, a first embodiment of the present invention will be described.
[0017]
In FIG. 1, 1 is a microwave oven body that is an embodiment of the heating cooker of the present invention, 2 is a door disposed on the front surface of the body 1, and 3 is an operation disposed above the door 2 and on the front surface of the body 1. Reference numerals 4 and 4 denote air supply ports arranged below the door 2 and on the front surface of the main body 1.
[0018]
The door 2 is pivotally supported by the main body so that the left end of the front view can be rotated forward in order to open and close the front opening of the heating chamber, which will be described later, and a handle 2a gripped by the user when opened. It is attached near the right end.
[0019]
As shown in FIG. 2, the operation unit 3 includes numeric keys 31 from 0 to 9, A key 32a and B key 32b for course setting, plus 10 key 33, tear-off key 34, output setting key 35, and storage. It consists of a key 36, a time key 37, and a start key 38.
[0020]
3 and 4, 5 is a heating chamber for storing the food 6. The heating chamber 5 is disposed at the bottom with a clearance from the heating chamber bottom plate 5 a, and is placed with a material that allows microwaves to be placed on the food 6. A plate 7 is provided.
[0021]
8 is a magnetron serving as a heating source for generating microwaves, 9 is a waveguide for guiding the microwaves generated by the magnetron 8 to the heating chamber 5, and 10 is provided on the heating chamber bottom plate 5a. This is a power supply port that communicates with the chamber 5.
[0022]
Reference numeral 11 denotes a rotating antenna. The rotating antenna 11 is disposed between the mounting plate 7 and the heating chamber bottom plate 5 a in the vicinity of the power feeding port 10, and is rotated by a motor 12 disposed on the outer wall of the waveguide 9 to radiate from the power feeding port 10. The waves are spreading.
[0023]
13 is a high-pressure transformer for supplying high-voltage power to the magnetron 8, 14 is a cooling fan for supplying the cooling air sucked from the air supply port 4 to the magnetron 8, and 15 is an exhaust for exhausting the cooling air exhausted from the magnetron 8 to the outside of the apparatus. A port 16 is a spacer for forcibly securing a distance from a wall surface or the like in order to enable exhaust from the exhaust port 15.
[0024]
Reference numeral 17 is a control unit composed of a microcomputer for controlling the operation of the magnetron 8, etc., 18 is a notifying unit for notifying the user by a beep sound at the end, etc., and 19 is for each registered course inputted by the operation unit 3 It is a memory | storage part which memorize | stores a cooking sequence.
[0025]
The operation of this configuration will be described with reference to the flowcharts of FIGS.
[0026]
When the user operates any key of the operation unit 3, the control unit 17 performs a key operation for registering a desired cooking sequence as one cooking course in step S1, for example, the storage key 36 is operated twice continuously. Determine whether it was done. Next, in step S2, it is determined whether the key operation is to input operation information such as heating time, heating output, or heating temperature. In step S3, it is determined whether the start key 38 has been operated to start cooking.
[0027]
When the key of the operation unit 3 is operated, the determination from step S1 to step S3 is sequentially performed. First, if an affirmative determination is made in step S1, the process proceeds to step S 4, executes a course registration setting mode.
[0028]
Such step S 4, it will be described in detail with reference to FIG.
[0029]
First, in step S100, the user designates a course number for which a cooking sequence is to be registered among the numeric keys 31 of the operation unit 3. In step S101, it is determined whether the A key 32a or the B key 32b has been operated next to the course number designation. Here, when it is desired to change the cooking sequence even for the same food corresponding to the initial temperature, the A key 32a or the B key 32b is used as described below.
[0030]
When the determination in step S101 is affirmative, that is, when the control unit 17 determines that the A key 32a or the B key 32b is operated, the process proceeds to step S102. In step S102, first, an initial temperature, which is a condition for executing a course to be set, is input using the numeric keys 31.
[0031]
In the present embodiment, the A course set with the A key 32a is a course executed below the input initial temperature, and the B course set with the B key 32b is a course executed above the input initial temperature. . For example, when the initial temperature is input as 20 ° C., 20 is input with the numeric key 31 and is confirmed with the start key 38.
[0032]
Next, in step S103, the user sets the output and time of the magnetron 8. For example, when setting a cooking sequence that heats for 100 W2 after heating for 500 W3 minutes, operate the output key 35 → input 500 with the numeric key 31 → operate the time key 37 → input 3 with the numeric key 31 → output key 35 It is set by operating the operation unit 3 in the order of operation → input 100 with the numeric key 31 → operating the time key 37 → input 2 with the numeric key 31.
[0033]
After the setting in step S103, it is determined in step S104 whether any one of the A key 32a and the B key 32b has been operated. If an affirmative determination is made in step S104, the process returns to step S102 to set the course. In this step, the B course is set when the B key 32b is operated after the previous operation of the A key 32a, and the A course is reset when the A key 32a is operated again after the A key 32a is operated. Will do. Also, once the initial temperature is set in step S102, the same initial temperature can be omitted from the next time, and the operation of step S103 can be performed.
[0034]
If a negative determination is made in step S104, that is, if it is determined that a key other than the A key 32a or the B key 32b has been operated, the process proceeds to step S106 to determine whether the operated key is the storage key 36 or not. If the operated key is other than the storage key 36, the standby state is maintained until the key is operated.
[0035]
If the control unit 17 determines that the negative determination is made in step S101, that is, the output key 35 or the time key 37 is operated, the process proceeds to step S105. In step S105, the user sets the output and time of the magnetron 8 as in step S103. After the setting is completed, the process proceeds to step S106.
[0036]
If it is determined in step S106 that the storage key 36 has been operated, the process proceeds to step S107, and the control unit 17 stores the operation information input from step 102 to step S105 in the storage unit 19 in association with the course number. 5 ends the setting operation in step S4.
[0037]
If the determination in step S2 is affirmative, that is, it is determined that the key operation is to input operation information for performing cooking, the user inputs the cooking course number using the numeric key 31 as in step S103 described above. Or the output and time of the magnetron 8 are set.
[0038]
When it is determined in step S3 that the start key 38 has been operated, the process proceeds to step S6. In step S6, it is determined whether operation information for performing cooking is set in step S2. If it is not set, cooking cannot be executed, so the magnetron 8 serving as a heating source is not driven, and the process returns to step S1 to enable setting input.
[0039]
If it is determined in step S6 that the operation information is set, the process proceeds to step S7. In step S7, it is determined whether the operation information set in step S5 is a course number designation.
[0040]
If it is determined in step S7 that the course number is not specified, the process proceeds to step S8, and the control unit 17 drives the magnetron 8 to perform cooking according to the operation information set in step S5. Thereafter, the process proceeds to step S13.
[0041]
If it is determined in step S7 that the course number is designated, the process proceeds to step S9. In step S9, the user inputs the initial temperature of the food using the numeric keys 31. Here, when the input is completed, it is confirmed by operating the start button 38 again. Thereafter, in step S8, it is determined whether or not the initial temperature is equal to or lower than the initial temperature set in step S4. For example, in order to determine whether the food is chilled food or frozen food, the initial temperature is set to −18 ° C., and it is determined whether the initial temperature of the food input in step S9 is high or low.
[0042]
If it is determined in step S10 that it is low, the process proceeds to step S11 and the A course is executed. If it is determined in step S10 that the price is high, the process proceeds to step S12 and the B course is executed.
[0043]
It is determined whether the operation executed in step S13 has been completed. When it is determined that the operation has been completed, the process proceeds to step S14. In step S <b> 14, the control unit 17 drives the notification unit 18 to notify the end, informs the user of the end of cooking, and ends the cooking operation.
[0044]
As described above, even in the cooking sequence of the same food, a cooking sequence corresponding to the initial temperature of the food can be set, and the cooking finish can be made substantially constant regardless of the initial temperature of the food.
[0045]
Next, a second embodiment of the present invention will be described. Components having the same numbers as those in the first embodiment described above have the same functions, and thus description thereof is omitted.
[0046]
As shown in FIGS. 7 and 8, the difference from the first embodiment is that an infrared sensor 20 for detecting the temperature of the food by detecting the infrared light emitted from the food 6 is provided on the upper side wall 5b of the heating chamber 5. It is.
[0047]
The operation of this configuration will be described with reference to FIG. Note that steps S20 to S27 are the same as steps S1 to S8 in FIG. 5, and steps S29 to S33 are the same as steps S10 to S14 in FIG.
[0048]
That is, the operation in step S28 is different. The operation of this step is to detect the initial temperature of the food with the infrared sensor 20 instead of the user inputting the initial temperature of the food with the numeric key 31, and cook based on the initial temperature detected in step S28 in step S29. Is executed.
[0049]
In the above-described embodiment, when the cooking sequence is set, a different cooking sequence is set according to the initial temperature. However, the present invention is not limited to this, and the basic cooking sequence is registered and the initial sequence is set. A ratio corresponding to the temperature may be registered, and the cooking sequence may be changed by multiplying the basic cooking sequence by the ratio according to the input initial temperature.
[0050]
In the above-described embodiments, the microwave oven is described as an example. However, the present invention is not limited to this, and can be applied to heating cookers such as a microwave oven and an electric range. Therefore, it goes without saying that the heating source of the above-described embodiment is not limited to a magnetron, but extends to all devices for heating food such as a heater.
[0051]
【The invention's effect】
According to the present invention, the cooking sequence can be freely set so that the user finishes the food in a desired state, and the same finish can be maintained even if the storage state of the food is different.
[Brief description of the drawings]
FIG. 1 is an overview of a microwave oven according to an embodiment of the present invention.
FIG. 2 is an enlarged view of an operation unit in FIG.
3 is a longitudinal sectional view of the microwave oven main body of FIG.
FIG. 4 is a control block diagram of a microwave oven.
FIG. 5 is an operation flowchart of the microwave oven.
6 is a detailed operation flowchart of a course registration setting step in FIG. 5;
FIG. 7 is a longitudinal sectional view of a microwave oven according to another embodiment.
FIG. 8 is a control block diagram of the microwave oven of FIG.
FIG. 9 is an operation flowchart of a microwave oven according to another embodiment.
[Explanation of symbols]
3 Operation unit 5 Heating chamber 8 Magnetron 17 Control unit 19 Storage unit 20 Infrared sensor

Claims (3)

A heating chamber for storing food, a heating source for heating food in the heating chamber, a storage unit for storing a cooking sequence including operation information such as a heating time and a heating temperature of the heating source, and the operation information are input And an operation unit for instructing storage and storing the operation information in the storage unit, and a control unit for driving the heating source based on operation information from the operation unit or operation information from the storage unit, The operation unit includes an initial temperature for differentiating the cooking sequence corresponding to an initial temperature of the food, the operation information executed at the initial temperature or higher, and the operation information executed at the initial temperature or lower. A heating cooker that can be input to the storage unit.   The said control part reads the said operation information corresponding from the said memory | storage part based on the initial temperature information of the said foodstuff input from the said operation part before the heating start, The said heat source is driven, It is characterized by the above-mentioned. The heating cooker according to 1.   Further comprising a food temperature detection unit for detecting the food temperature in the heating chamber, the control unit reads the corresponding operation information from the storage unit based on the initial temperature of the food detected by the temperature detection unit The heating cooker according to claim 1, wherein the heating source is driven.

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