JP3823793B2 - Cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method of cooking by a heating cooker.
[0002]
[Prior art]
Conventionally, when cooking boiled food, boil the broth with high heat, then heat the cooked food by sustaining the boiling, and then heat the cooked food by reducing the heating to the extent that boiling continues. In most cases, the broth was kept at a high temperature.
[0003]
[Problems to be solved by the invention]
However, keeping it constant at high temperature means that the cooked food has been softened, but cooking has been overcooked due to overheating and insufficient penetration of seasonings.
[0004]
The present invention provides a heating cooker that can automatically perform boiled cooking with less seasoning by allowing the seasoning to permeate into the cooked product by lowering the cooked product to a low temperature and allowing the seasoned product to penetrate into the cooked product. With the goal.
[0005]
[Means for Solving the Problems]
In order to solve the conventional problem, a heating means for heating an object to be heated, a container for storing the object to be heated, a temperature detecting means for detecting the temperature of the object to be heated via the container, and the heating Input power determining means for determining the input power to the means, time measuring means for measuring time, and control means for controlling the input power, the input power determining means is fixed to the heating means until boiling This is a heating cooker that performs input, boiles for a certain period of time , maintains a temperature equal to or higher than a predetermined temperature T1 , then turns off the current to lower the temperature to the predetermined temperature T2, and then increases the temperature to the predetermined temperature T1 again. Thus, the smaller the value of the temperature gradient t in the boiling process determined by the temperature by the temperature detecting means and the time by the time measuring means, the larger the input power value when raising the temperature to the predetermined temperature T1 again. With determining, after boiling, the measures the time down to a predetermined temperature T2, if with respect to the temperature gradient t the temperature gradient decreases to a predetermined temperature T2 is small, the input power when raising again to the predetermined temperature T1 The value is made smaller than the input power value that has already been determined .
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is a heating means for heating an object to be heated, a container for storing the object to be heated, a temperature detecting means for detecting the temperature of the object to be heated via the container, and the heating means. an input power determining means for determining the input power to the timer means for measuring time, and a control means for controlling the input power, the input power determining means, constant input to said heating means to boiling was carried out, boiled predetermined time, after maintaining the predetermined temperature T1 or higher, energization lowering the temperature to the predetermined temperature T2 is turned off and there a heating cooker Ru raising the temperature again until the predetermined temperature T1 Te, higher temperature and by the temperature sensing means and the smaller the value of the temperature gradient t in boiling step was determined by the time by timer means, to determine a large input power value when the temperature is increased again to the predetermined temperature T1 Together, after boiling, the measures the time down to a predetermined temperature T2, with respect to the temperature gradient t, when the temperature gradient of the down to the predetermined temperature T2 is small, when the raising again to the predetermined temperature T1 By making the input power value smaller than the input power value that has already been determined, it is possible to cope with stewed cooking with different viscosities.
[0007]
【Example】
Embodiments of the present invention will be described below with reference to the drawings.
[0008]
Example 1
FIG. 1 is a block diagram showing electrical connection when a pan is placed on the main body.
[0009]
In FIG. 1, 1 is a top plate of a heating cooker body, 2 is a pan, 3 is a heating means that is a heating means using an electromagnetic induction heating method in this embodiment, and 4 is a heating object. A sensor, which is a temperature detection means for detecting temperature, is a temperature detection means (hereinafter referred to as a sensor) provided on the substantially central back surface of the top plate 1, and 5 is an input power determination means for determining input power to the heating means. , 6 is a time measuring means for measuring time, and 7 is a control means for controlling input power. The control means 7 controls energization to the heating means 5 by a control program, and a microcomputer is used in this embodiment. The detected temperature of the sensor 4 is transmitted to the input power determining means 5, and energization is controlled by the control means 7.
[0010]
The operation in this embodiment will be described below. FIG. 2 is a characteristic diagram showing the relationship between the temperature sensor, cooking time, and input power of the cooking device in the present embodiment.
[0011]
In the figure, the temperature gradient t is calculated from the elapsed time t3 and the temperature rise value T3 within the elapsed time from the time measuring means 6 and the sensor 4 after the start of heating, and the value of Q is determined by the input power determining means 5. Until boiling, a constant input is made to the heating coil 3. After boiling, the input power is controlled by the input power determination means 5 and the control means 7 while watching the temperature by the sensor 4 so as to maintain the predetermined temperature T1 or higher. After the predetermined time has elapsed, the energization is turned off until the temperature of the sensor 4 drops to the predetermined temperature T2. After the temperature by the sensor 4 reaches the predetermined temperature T2, the input power value Q determined by the input power determination means 5 is input, and heating is started to raise the temperature to the predetermined temperature T1 again. When the temperature by the sensor 4 reaches the predetermined temperature T1 again, the energization is turned off and cooking is finished.
[0012]
In a present Example, the example in the case of performing the stew cooking of a radish is shown. One radish is peeled and cut into slices, and a hidden knife is placed in the pan. Add enough water to soak the radish and add 4 tablespoons soy sauce, sugar, mirin, and sake. Put the pan on the body and start cooking. In this embodiment, T1 is set to 95 ° C. and T2 is set to 60 ° C. In the boiling process, the temperature of the bottom of the pan is detected by the sensor 4, the temperature gradient t is obtained, and when the temperature of the sensor 4 reaches 100 ° C, the energization to the heating coil 3 is controlled by the input power determining means 5 and the control means 7. Thus, the temperature of the sensor 4 is maintained at 95 ° C. or higher. Then, let 20 minutes pass, and advance softening of a radish. After 20 minutes, the energization is turned off and the temperature is lowered until the temperature of the sensor 4 reaches 60 ° C. The reason why the temperature is lowered by turning off the electric current is that when the temperature of the food is lowered, the broth soaks into the food and the taste is improved. The diffusion phenomenon of seasonings occurs quietly by taking time at low temperatures, so that a uniform flavor can be given to the inside without breaking the shape. When the temperature of the sensor 4 falls to 60 ° C., heating is started again. Since the input power value Q is determined by the temperature gradient t obtained in the boiling process, the value is supplied to the heating coil 3 by the control means 7. In this embodiment, Q is 300 W. When heating is started again and the temperature of the sensor 4 reaches 95 ° C., the energization is turned off and the cooking is finished.
[0013]
(Example 2)
In the present embodiment, an example of operation in stewed cooking in a case where the load of the cooked food is large or in which the taste is not soaked is shown. Since the configuration is the same as that of the first embodiment, description thereof is omitted.
[0014]
FIG. 3 is a characteristic diagram showing the relationship between the temperature sensor, cooking time, and input power of the cooking device in the present embodiment. In the figure, as in Example 1, after the start of heating, the temperature gradient t is calculated from the values of T3 and t3 from the time measuring means 6 and the sensor 4, and the input power value Q is determined by the input power determining means 5. At this time, if the value of the temperature gradient t is small, it is determined that the load of the food is large, and the number of times of periodically repeating the predetermined temperatures T1 and T2 is increased. Similarly, if the value of the temperature gradient t is small, the length of the boiling process time tn for maintaining the temperature equal to or higher than the predetermined temperature T1 after boiling is increased. Until boiling, a constant input is made to the heating coil 3 as in the first embodiment. After boiling, the boiling time tn is allowed to elapse while controlling the input power by the input power determining means 5 and the control means 7 while watching the temperature by the sensor 4 so as to maintain the predetermined temperature T1 or higher. After the simmering process time tn has elapsed, the energization is turned off until the temperature of the sensor 4 drops to the predetermined temperature T2. After the temperature by the sensor 4 reaches the predetermined temperature T2, the input power value Q determined by the input power determination means 5 is input, and heating is started to raise the temperature to the predetermined temperature T1 again. When the temperature of the sensor 4 reaches the predetermined temperature T1 again, the energization is turned off again and the temperature is lowered to the predetermined temperature T2. After repeating this and repeating the determined number of times, when the predetermined temperature T1 is reached, cooking is terminated.
[0015]
In the present embodiment, an example in which stewed cooking of carrots and pumpkins is shown. Peel two carrots into large pieces. 1/2 pumpkin is about the same size as a carrot and chamfered. Put the cut food in the pan. Add enough water to soak the food and add 4 tablespoons of mirin and soy sauce. Put the pan on the body and start cooking. In this embodiment, T1 is set to 95 ° C. and T2 is set to 70 ° C. In the boiling process, the temperature of the pan bottom is detected by the sensor 4, the temperature gradient t is obtained, and when the sensor temperature reaches 100 ° C., the energization to the heating coil 3 is controlled by the input power determining means 5 and the control means 7. The temperature of the sensor 4 is kept at 95 ° C. or higher. In this example, because the load was determined to be large due to the temperature gradient t, the boiling process time tn was set to 30 minutes. The number of repetitions of the predetermined temperatures T1 and T2 is 2, and the value of Q is 400W. After 30 minutes, the energization is turned off and the temperature is lowered until the temperature of the sensor 4 reaches 70 ° C. When the temperature of the sensor 4 falls to 70 ° C., heating is started again. At this time, the input power value Q is 400 W, and the heating coil 3 is energized by the control means 7. Heating is started again, and when the temperature of the sensor 4 reaches 95 ° C., the energization is turned off and the temperature of the food is lowered. When the temperature of the sensor 4 falls to 70 ° C., the control means 7 inputs 400 W and restarts the heating. This is repeated twice, and when the cooking is finished when the temperature of the cooked food reaches the predetermined temperature T1, a boiled dish that does not break into the cooked food is obtained, even in a dish that is hard to soak up the taste.
[0016]
Example 3
In the present embodiment, an example of operation in stewed cooking in a cooked product that is poorly soaked in taste and easy to boil is shown. FIG. 4 is a characteristic diagram showing the relationship between the temperature sensor, cooking time, and input power of the cooking device in the present embodiment.
[0017]
In the figure, similarly to Example 1, after the start of heating, the temperature gradient t is calculated from the values of t3 and T3 from the timing means 6 and the sensor 4, and the input power determination means 5 determines the input power value Q. Until boiling, a constant input is made to the heating coil 3. The same operation as in the first embodiment is performed until the step of turning off the energization until the temperature by the sensor 4 falls to the predetermined temperature T2. After the temperature by the sensor 4 reaches a predetermined temperature T2, the input power value Q determined by the input power determination means 5 is input. At this time, the energization is turned on and off in small increments, so that the speed at which the temperature is raised again to the predetermined temperature T1 is gradually reduced. When the temperature by the sensor 4 reaches the predetermined temperature T1 again, the energization is turned off and cooking is finished.
[0018]
In a present Example, the example in the case of performing potato stew cooking is shown. Peel 6 potatoes, cut to a size that is easy to eat, expose to water for a while, drain the lye, and place in a pan. Add soup stock to soak potatoes and add 3 tablespoons soy sauce, sugar, mirin, and sake. Put the pan on the body and start cooking. In this embodiment, the predetermined temperature T1 is set to 90 ° C., and the predetermined temperature T2 is set to 60 ° C. In the boiling process, the temperature of the bottom of the pan is detected by the sensor 4, the temperature gradient t is obtained, and when the temperature of the sensor 4 reaches 100 ° C, the energization to the heating coil 3 is controlled by the input power determining means 5 and the control means 7. Thus, the temperature of the sensor 4 is maintained at 90 ° C. or higher. Then, let the potato soften after 15 minutes. After 15 minutes, the power is turned off and the temperature is lowered until the temperature of the sensor 4 reaches 60 ° C. When the temperature of the sensor 4 falls to 60 ° C., heating is started again. Since the input power value Q is determined by the temperature gradient t obtained in the boiling process, the value is supplied to the heating coil 3 by the control means 7. In this embodiment, Q is 300 W. At this time, the energization of the heating coil 3 is repeatedly turned on and off every 10 seconds to moderate the temperature rise of the cooked food. When heating is started again and the temperature of the sensor 4 reaches 90 ° C., the energization is turned off, the cooking is finished, and the boiled simmered food that has been tastefully squeezed into the potato is finished.
[0019]
Example 4
In this embodiment, the operation in stew cooking with high viscosity is shown. FIG. 5 is a characteristic diagram showing the relationship between the temperature sensor, cooking time, and input power of the cooking device in the present embodiment.
[0020]
In the figure, similarly to Example 1, after the start of heating, the temperature gradient t is calculated from the values of t3 and T3 from the timing means 6 and the sensor 4, and the input power determination means 5 determines the input power value Q. At this time, a time t4 required to simultaneously drop to the predetermined temperature T2 is predicted. Until boiling, a constant input is made to the heating coil 3. The same operation as in the first embodiment is performed until the step of turning off the energization until the temperature by the sensor 4 falls to the predetermined temperature T2. When t4 has already elapsed when the temperature by the sensor 4 reaches the predetermined temperature T2, the input power value Q already determined by the input power determination means 5 is changed and a small value is input. This is because when the viscosity of the cooked food is high, the temperature drops slowly, and when a high value is input, it becomes easy to burn. When the temperature by the sensor 4 reaches the predetermined temperature T1 again after resuming the heating, the energization is turned off and the cooking is finished.
[0021]
In this embodiment, an example of cooking a stew stew process is shown. Cut 2 potatoes, 1/2 carrot, 1 onion and 200 g chicken into a size that is easy to eat, add oil and stir. Add 4 cups of water. Place the pan on the main body and start the cooking process. In addition, a fried process can also be performed with a heating cooker. In this embodiment, T1 is set to 95 ° C. and T2 is set to 70 ° C. In the boiling process, the temperature of the bottom of the pan is detected by the sensor 4, the temperature gradient t is obtained, and when the temperature of the sensor 4 reaches 100 ° C, the energization to the heating coil 3 is controlled by the input power determining means 5 and the control means 7. Thus, the temperature of the sensor 4 is maintained at 95 ° C. or higher. At this time, it is assumed that the input power value Q is determined to be 400 W from the temperature gradient t, and the temperature drop time t4 is predicted to be within 30 minutes. Then, let 20 minutes pass and advance softening of a cooking thing. After 20 minutes, the power is turned off, the stew roux is added, and the temperature is lowered until the temperature of the sensor 4 reaches 70 ° C. In this embodiment, it is assumed that 35 minutes have elapsed when the temperature of the sensor 4 has dropped to 70 ° C. In this case, the determined input power value 400W is changed to 300W. The control unit 7 energizes the heating coil 3 with the re-determined input value. Heating is started again, and when the temperature of the sensor 4 reaches 95 ° C., the energization is turned off and cooking is finished. By changing the input power value Q once determined, even a boiled food with high viscosity can be cooked without being burnt.
[0022]
In this embodiment, the heating means is the electromagnetic induction heating type heating coil 5, but the same effect can be obtained with a resistance heater.
[0023]
Further, the values of time, temperature, and input power used in this embodiment are examples, and other values may be taken.
[0024]
【The invention's effect】
As described above, according to the present invention, even a simmered dish having a high viscosity can be cooked without being burnt.
[Brief description of the drawings]
FIG. 1 is a block diagram when a pan is placed on a heating cooker according to the present invention. FIG. 2 is a characteristic diagram showing a relationship between a temperature sensor, cooking time, and input power of the heating cooker according to Embodiment 1 of the present invention. FIG. 3 is a characteristic diagram showing the relationship between the temperature sensor, cooking time, and input power of the cooking device in Embodiment 2 of the present invention. FIG. 4 is a temperature sensor, cooking time, and input of the cooking device in Embodiment 3 of the present invention. Fig. 5 is a characteristic diagram showing the relationship between electric power. Fig. 5 is a characteristic diagram showing the relationship between the temperature sensor of the cooking device, cooking time, and input power in Example 4 of the present invention.
1 top plate 2 pan 3 heating coil (heating means)
4 Sensor (temperature detection means)
5 Input power determining means 6 Timekeeping means 7 Control means

Claims (1)

A heating means for heating the object to be heated, a container for storing the object to be heated, a temperature detecting means for detecting the temperature of the object to be heated via the container, and an input power for determining the input power to the heating means Determination means, time measuring means for measuring time, and control means for controlling the input power, the input power determination means performs a constant input to the heating means until boiling , boil for a certain time, predetermined after maintaining the temperature T1 above temperature, energization lowering the temperature to the predetermined temperature T2 is turned off, and a re-heating cooker in which the Ru raising the temperature to a predetermined temperature T1, the temperature by the temperature detecting means as the value of the temperature gradient t in boiling step was determined by the time by the clock means is small, with largely determines the input power value when the temperature is increased again to the predetermined temperature T1, after boiling, the Measured time until the temperature falls to the constant temperature T2, and when the temperature gradient reaching the predetermined temperature T2 is small with respect to the temperature gradient t, the input power value for which the input power value for raising the temperature to the predetermined temperature T1 again has already been determined. Cooker to make smaller than the value .

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