JP4301064B2 - Induction heating cooker - Google Patents

Description

  The present invention relates to an induction heating cooker having a rice cooking function.

  In recent years, induction heating cookers have been recognized by the superior features of safety, cleanliness, and efficiency, and are becoming popular in ordinary households. A rice cooking function added to the characteristics is also known (see, for example, Patent Document 1).

  FIG. 9 shows a block diagram of a conventional induction heating cooker described in Patent Document 1, and the configuration thereof will be described below.

As shown in FIG. 9, the heating coil 1 generates a high-frequency magnetic field, and an inverter control means 2 that controls the high-frequency magnetic field to heat the rice cooking container 3 is connected to the heating coil 1. The temperature of the rice cooking container 3 is detected by the temperature detection element 4, and the heating output control means 5 includes the inverter control means 2, the temperature detection element 4, and the power detection means 6 for obtaining power from the power supply voltage and the input current of the inverter control means 2. They are connected and configured.
JP-A-8-322716

  However, in the above conventional configuration, the temperature detection element 4 is provided below the top plate (not shown), and detects the temperature of the rice cooking container 3 through the top plate made of glass material. There existed a malfunction that the temperature difference of the detection temperature of the temperature detection element 4 and the rice cooking container 3 produced by the presence of the heat capacity which remained in the top plate at the time of using before performing rice cooking, or the low thermal conductivity of a plate.

  Furthermore, when the heating power amount of the induction heating cooker is increased or when a pan having a warp on the bottom surface of the rice cooking container 3 is heated, the above-described temperature difference tends to increase, and the response of the temperature detection element 4 There was a problem that a change in temperature could not be detected due to its low nature and a delay occurred in the temperature control of the rice cooking container 3.

  In addition, when determining the amount of rice cooking, in addition to the low determination accuracy due to the temperature difference described above, in order to determine the total amount of rice and water placed in the rice cooking container 3, the ratio of rice to water is Cannot judge. Therefore, if the amount of water added to the rice is small because the error in measuring rice and water and the user adjusts the hardness of the rice according to his / her preference, the cooked rice will absorb and evaporate quickly. If the boiling maintenance time is shortened and it is hard and insufficiently heated, or if the amount of water added to the rice is large, it takes a long time to absorb and evaporate the cooked water, and the boiling maintenance time is long. The problem is that the finished rice varies depending on the ratio of rice and water, and the hardness of the rice cannot be adjusted deliciously.

  This invention solves the said conventional subject, and even if there is little water addition with respect to rice, it aims at making it possible to cook rice with sufficient heating and high gelatinization degree.

For the present invention to achieve the above object, adjusting Barber unit and a top plate for placing a heating means is disposed under the top plate for induction heating of the cooking container, the cooking container through the top plate temperature detection means for detecting the temperature of the boil time counting means for measuring the elapsed time, the rice amount input means for selectively inputting the cooking volume, at a first power determined in accordance with the cooking volume to start Is heated according to the amount of rice cooked after boiling and heated with a second electric power that can maintain boiling, and when the temperature detecting means detects the cooking end temperature, the rice detection water disappears due to water absorption gelatinization and evaporation of the rice grains, and the process ends. comprising a heating control means for controlling the heating means by cooking sequence with cook-up process, wherein the cooking sequence, the time measuring means when the cook-up process is completed Measured, wherein when cooked up process the elapsed time until completed since the start of shorter than the first predetermined time, after said cooking raising step, the temperature of the cooking container, glue the predetermined maintenance time rice starch further comprising a high-temperature maintaining step of maintaining the temperature above the maintenance temperature required to reduction, the heating control unit, end temperature elapsed time measured by the clock means is raised cook said even if between the second plant Ordinary If not, the heating power of the heating means is controlled to be higher than the second power .

  Thereby, even if there is little amount of water with respect to rice, rice with sufficient heating and high gelatinization degree can be cooked.

  The induction cooking device of the present invention can cook rice with sufficient heating and high gelatinization degree even if the amount of water added to rice is small.

The first invention includes a top plate for placing the tone barber unit detects the heating means is disposed under the top plate for induction heating of the cooking container, the temperature of the cooking container through the top plate a temperature detecting means, and heating and timer means for measuring the elapsed time, the rice amount input means for selectively inputting the rice amount until boiling at first power is determined according to the cooking amount to start the boiling It is heated according to the amount of rice cooked and heated with a second electric power that can maintain boiling, and the rice cooking water disappears due to water absorption gelatinization and evaporation of the rice grains. When the temperature detecting means detects the cooking end temperature, the cooking process is completed. comprising a heating control means for controlling the heating means by cooking sequence, the pre Ki炊 rice sequences, were measured by the clock means when the cook-up process is finished, the cook When the elapsed time until the bottom step is completed since the start of the shorter than between the first plant scheduled, after the cook-up step, the required temperature of the cooking container to gelatinize the predetermined maintenance time rice starch temperature The heating control means further includes a high temperature maintenance step for maintaining the temperature at the above maintenance temperature , and the heating control means does not reach the cooking end temperature even when the elapsed time measured by the timing means reaches a second predetermined time. The heating power of the heating means is the second power.
It is made to increase and control from force , and even if there is little water addition with respect to rice, rice with sufficient heating and high gelatinization degree can be cooked. In addition, since the heating time is adjusted depending on the degree of the amount of water added to the rice, the variation in the taste of rice due to the variation in the amount of water added can be minimized. In addition, when the amount of water relative to the rice is large, it is possible to prevent the rice from becoming soft and sticky rice because the boiling maintenance time is longer than necessary.

According to a second aspect of the present invention, there is provided a top plate on which the cooking container is placed, a heating means disposed under the top plate for induction heating the cooking container, a temperature detection means for detecting the temperature of the cooking container, and an elapsed time Time measuring means, rice cooking amount input means for selectively inputting the amount of rice cooking, and heating until boiling with the first power determined according to the amount of rice cooked when starting, and depending on the amount of rice cooking after boiling The heating means is controlled by a rice cooking sequence having a cooking process which is terminated when the temperature detecting means detects the cooking end temperature by heating with the second electric power which can maintain boiling and the rice grains become water-absorbing gelatinized and evaporated. Heating control means, and the rice cooking sequence is measured by the time measuring means at the time when the cooking process is completed, and the cooking process starts. When the elapsed time until completion is shorter than the first predetermined time, after the cooking step, the temperature of the cooking container is maintained at a maintenance temperature equal to or higher than the temperature necessary for gelatinizing the rice starch for a predetermined maintenance time. The temperature detecting means uses an infrared sensor that detects the light emitted from the bottom surface of the cooking container through the top plate and detects the temperature of the cooking container . Since the heating time is adjusted depending on the amount of water added to the rice, the variation in the taste of rice due to the variation in the amount of water can be minimized. In addition, the bottom surface temperature of the cooking container placed on the top plate can be detected and controlled with good responsiveness.

According to a third aspect of the present invention, in the first or second aspect of the present invention, the heating control means has a longer high temperature maintaining step as the time difference between the elapsed time from the start of the cooking step to the end and the first predetermined time is longer. The predetermined maintenance time is selected, and the heating time is adjusted according to the amount of water added to the rice, so the variation in the taste of the rice due to the amount of water added should be minimized. Can do.

According to a fourth invention, in the first or second invention, the heating control means cooks the maintenance temperature in order to prevent the rice at the bottom of the cooking container from being burnt or dried in the high temperature maintenance step. It is set lower than the finishing temperature, and the rice at the bottom of the cooking container is not burned or dried, and even if the amount of water added to the rice is small, the rice is cooked with sufficient heating and high gelatinization be able to.

5th invention WHEREIN: In any one invention of the said 1st-4th, a rice cooking sequence has the preliminary | backup water absorption process for suppressing the water absorption and the dispersion | variation in the initial temperature of a cooking container before starting a cooking process. It is.

Embodiments and reference embodiments of the present invention will be described below with reference to the drawings. Note that the present invention is not limited to the embodiments and the reference embodiments .

( Reference form 1)
FIG. 1 shows a system configuration diagram of an induction heating cooker in Reference Embodiment 1 of the present invention.

As shown in FIG. 1, the cooking container 11 is used to put a food item, placed on a top plate 12 made of a non- magnetic material, and an induction magnetic field for heating the cooking container 11 below the top plate 12. A heating coil (heating means) 13 for generating the above is disposed. The temperature detector 14 is arranged below the top plate 12 and configured to detect the temperature of the cooking container 11 via the top plate 12. The inverter circuit 15 applies a high frequency current to the heating coil 13 to inductively heat the cooking vessel 11. The heating control means 16 drives and controls the inverter circuit 15 so that the temperature detected by the temperature detection means 14 becomes the set temperature.

  Here, the heating control means 16 selects and executes a predetermined rice cooking sequence corresponding to the rice cooking amount input by the rice cooking amount input means (not shown), and in the cooking process in the rice cooking sequence, the elapsed time of the rice cooking process. When the time measured by the time measuring means (not shown) for measuring the time is shorter than the predetermined time, a high temperature maintaining step of maintaining the cooking container 11 at 98 ° C. or higher for the predetermined time is provided after the cooking step.

The operation and effect of the above configuration will be described with reference to FIGS. Figure 2 is a flow chart of the induction heating cooker in the present reference embodiment, FIG. 3 shows a time chart of the induction heating cooker.

  First, rice and water are put into the cooking container 11 and the cooking container 11 is placed on the top plate 12. When the power which is not illustrated is turned on and the rice cooking amount (rice amount) input to the cooking container 11 is selected and input by the rice cooking amount input means in step S201 in FIG. 2, the rice cooking sequence of the rice amount inputted in step S202. Is selected, and rice cooking is started in step S203.

First, as shown in FIG. 3, a preliminary water absorption step is performed to maintain the temperature of the cooking object at a temperature equal to or lower than the gelatinization temperature of rice. In the case of this reference form, since it is premised on the rice cooking start from the state where water absorption was performed for about 30 minutes in advance, it is set for a short time (for example, 5 minutes). In addition, this water absorption process also has a role which suppresses the dispersion | variation in the initial temperature in the cooking container 11 besides the objective of water absorption.

  Next, after the preliminary water absorption process, the cooking process is started in step S204, and the process time measurement is started in step S205. It heats with the comparatively high electric power W4 (for example, 650W) according to the amount of rice cooking until the to-be-cooked object boils. Furthermore, after boiling, the electric power is adjusted so that the boiling state of about 8 to 10 minutes can be maintained according to the amount of cooked rice, and the boiling is maintained. Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains, and the temperature detected by the temperature detecting means 14 in step S206 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  Subsequently, the predetermined time T1 determined in advance according to the amount of cooked rice in step S207 is compared with the measured process time t1, and if shorter than this, the high temperature maintaining process is executed in step S208, and cooking is performed. The container 11 is maintained at 98 ° C. or higher for a predetermined time. Then, after the steaming process of step S209, rice cooking is complete | finished in step S210.

  Thereby, even if the cooking process time is short, the heating amount of 98 ° C. for 20 minutes or more, which is said to be necessary for gelatinization of rice starch, can be secured, and even if the amount of water added to rice is small, the heating is sufficiently gelatinized. You can cook rice.

As described above, in the present reference, the heating control means 16, a predetermined cooking sequence corresponding to the cooking amount input by rice amount input means selects execution, the cook-up process in the cooking sequence, timed When the time measured by the means is shorter than the predetermined time, it is provided with a high temperature maintaining step for maintaining the cooking container 11 at 98 ° C. or higher for a predetermined time after the cooking step. Can cook rice with sufficient and high gelatinization degree.

(Embodiment 1 )
The heating control means 16 shown in FIG. 1 maintains the cooking container 11 at 98 ° C. or higher after the cooking process according to the time difference obtained by comparing the time measured by the timing means in the cooking process with a predetermined time. The time for the high temperature maintenance process is selected. Other configuration is the same as the foregoing first reference.

  In the above configuration, the operation and action will be described with reference to FIGS. FIG. 4 shows a flowchart in the present embodiment.

  First, after placing the cooking container 11 into which rice and water have been placed on the top plate 12, when the rice cooking amount (rice amount) introduced into the cooking container 11 is selected and input by the rice cooking amount input means in step S401, step S402 is entered. The rice cooking sequence of the amount of rice input in is selected, and rice cooking is started in step S403.

  Next, the cooking process is started in step S404, the process time measurement is started by the timing means in step S405, and the relatively high power W4 (for example, 650 W) corresponding to the amount of rice cooked until the food to be boiled is boiled. ), And after boiling, the boiling is maintained with electric power W2 (for example, 400 W) adjusted so that the boiling state of about 8 to 10 minutes can be maintained according to the amount of cooked rice. Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains and the temperature detected by the temperature detection means 14 in step S406 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  Subsequently, in step S407, a predetermined time T1 previously determined according to the amount of cooked rice is compared with the measured process time t1, and a process time difference is determined. As a result, if the process time difference is large, for example, 120 seconds or shorter than the predetermined time, the process proceeds to step S408, and the maintenance time of the high temperature maintenance process after the completion of cooking is increased (for example, 128 seconds). If the process time difference is medium, for example, 60 seconds shorter than the predetermined time, the process proceeds to step S409, where the maintenance time of the high temperature maintenance process after the completion of cooking is made normal (for example, 64 seconds). When the process time difference is small, for example, 30 seconds shorter than the predetermined time, the process proceeds to step S410, and the maintenance time of the high temperature maintenance process is shortened (for example, 32 seconds).

  Then, after the steaming process of step S411, rice cooking is complete | finished in step S412.

  Thereby, since the maintenance time of a high temperature maintenance process is selected according to the grade of the amount of water with respect to rice, the dispersion | variation in the taste of rice by the dispersion | variation in the amount of water can be suppressed to the minimum.

  As mentioned above, in this Embodiment, the heating control means 16 is a cooking container after a cooking process according to the time difference obtained by comparing the time measured by the time measuring means with the predetermined time in the cooking process. Since the heating time is adjusted according to the degree of the amount of water added to the rice, the variation in the taste of the rice due to the variation in the amount of water added. Can be minimized.

(Embodiment 2 )
The heating control means 16 shown in FIG. 1 maintains the cooking container 11 at 98 ° C. or higher in the high temperature maintaining step, and is set lower than the normal cooking end temperature. Other configurations are the same as in the first embodiment 1 or embodiment of the reference.

  The operation and action of the above configuration will be described with reference to FIG. FIG. 5 shows a time chart of the induction heating cooker in the present embodiment.

  In FIG. 5, the high temperature maintenance process after the cooking process maintains the cooking container 11 at 98 ° C. or higher in order to satisfy the condition of maintaining 98 ° C. for 20 minutes or longer, which is necessary for gelatinizing the rice starch. Is a necessary condition.

  Furthermore, in the high temperature maintaining process, the cooked rice water has already been absorbed in the rice, and the bottom of the cooking vessel 11 is in a state where the rice is burnt by an aminocarbonyl reaction or is likely to be dried due to excessive heating. Therefore, the maintenance temperature of the high temperature maintenance step is set to a normal cooking end temperature, a temperature lower than 130 ° C. (for example, 115 ° C.) in the present embodiment, and a temperature that does not promote the aminocarbonyl reaction of rice. Is another requirement.

  In order to satisfy the above two requirements, by setting the high temperature maintenance step lower than the normal cooking end temperature, it is possible to cook rice with a high degree of gelatinization with sufficient heating even if the amount of water is small, and Suppresses the occurrence of scorching and drying at the bottom of the cooking container, and cooks rice with good taste and yield.

  As described above, in the present embodiment, the heating control means 16 maintains the cooking container 11 at 98 ° C. or higher in the high temperature maintaining step, and is set lower than the normal cooking end temperature. Even when the amount of water added to the rice is small, the rice with a high degree of gelatinization can be cooked without the rice at the bottom of the rice being burnt or dried.

(Embodiment 3 )
The heating control means 16 shown in FIG. 1 sets the heating power amount of the heating coil 13 when the cooking process time measured by the time measuring means does not reach the predetermined temperature and the cooking does not end even when the cooking time reaches the predetermined time. The control is performed by increasing the heating power amount from the normal amount. Other configurations are the same as in the first embodiment 1 or embodiment of the reference.

  In the above configuration, the operation and action will be described with reference to FIGS. FIG. 6 is a flowchart of the induction heating cooker in the present embodiment, and FIG. 7 is a time chart of the induction heating cooker.

  First, after placing the cooking container 11 into which rice and water have been placed on the top plate 12, in step S601 in FIG. 6, the rice cooking amount (rice amount) that has been introduced into the cooking container 11 by the rice cooking amount input means is selectively input. Then, the rice cooking sequence of the rice amount input in step S602 is selected, and rice cooking is started in step S603. Next, the cooking process starts in step S604, the process time measurement is started by the time measuring means in step S605, and until the food to be boiled, as shown in FIG. Heating is performed with high electric power W4 (for example, 650 W), and after boiling, boiling is maintained with electric power W2 (for example, 400 W) adjusted so that the boiling state can be maintained for about 8 to 10 minutes according to the amount of cooked rice.

  Meanwhile, when the rice cooking water disappears due to the water-absorbing gelatinization and evaporation of the rice grains and the temperature detected by the temperature detection means 14 in step S608 reaches 130 ° C., the process time measurement is finished and the cooking process is finished.

  However, when the amount of water relative to the rice is large, it takes time for the cooked water to absorb or evaporate, and the process time t2 measured in step S605 is a predetermined time T2 set in advance according to the amount of cooked rice. Even if it becomes, the temperature detected by the temperature detection means 14 may not reach 130 degreeC, and a cooking process may not be complete | finished (step S606). In this case, as shown in FIG. 7, the heating power amount of the heating coil 13 is increased by W3 (for example, 500 W), which is higher than the normal power amount W2 (for example, 400 W) set in advance according to the rice cooking amount. By heating (step S607), the cooking process is terminated as soon as possible.

  Then, after the steaming process of step S609, rice cooking is complete | finished in step S610.

  As a result, it is possible to minimize rice boiling and stickiness due to a boiling state longer than necessary, and to extend the cooking time.

  As described above, in the present embodiment, the heating control means 16 does not reach the predetermined temperature even when the cooking process time measured by the time measuring means reaches a predetermined time, and the cooking does not end. Since the heating power amount of the heating coil 13 is controlled to be higher than the normal heating power amount, when the amount of water for the rice is large, the boiling maintenance time becomes longer than necessary and the rice becomes soft and sticky. Can be prevented.

  Note that the temperature and power value in the present embodiment are examples, and numerical values can be set according to the situation such as the main body configuration, the amount of cooking, and the state of completion.

(Embodiment 4 )
FIG. 8 shows a system configuration diagram of the induction heating cooker according to the fourth embodiment of the present invention.

As shown in FIG. 8, the cooking container 21 is used to put a food item, placed on a top plate 22 made of a non- magnetic material, and an induction magnetic field to heat the cooking container 21 below the top plate 22. A heating coil (heating means) 23 for generating the above is disposed. The infrared sensor 24 is configured to detect the temperature of the cooking vessel 21 via the top plate 22. The inverter circuit 15 applies a high frequency current to the heating coil 13 to inductively heat the cooking vessel 11. The heating control means 16 drives and controls the inverter circuit 15 so that the temperature detected by the temperature detection means 14 becomes the set temperature. The heating control means 25 is configured to drive and control the high frequency current of the heating coil 23 based on the temperature information of the infrared sensor 24.

  Here, the infrared sensor 24 is configured by a photodiode, and detects thermal energy radiated from the bottom surface of the cooking vessel 21 through the top plate 22. The infrared sensor 24 detects the temperature of the cooking vessel 21 by changing the amount of light, which is thermal energy, into current or voltage. Thus, since the infrared sensor 24 detects the bottom surface of the cooking container 21 in a non-contact manner and calculates the temperature of the cooking container 21, the responsiveness is fast and the temperature of the cooking container 21 is accurately detected. be able to. For this reason, the electric power control with respect to the heating coil 23 of the heating control means 25 can also be made to respond quickly to the temperature change of the cooking vessel 21.

  As described above, in the present embodiment, since the temperature of the bottom surface of the cooking container 21 can be detected by the infrared sensor 24, the bottom surface temperature of the cooking container 21 can be accurately detected with high responsiveness, Can be controlled.

  As described above, since the induction heating cooker according to the present invention can cook rice with sufficient heating and high gelatinization degree even if the amount of water added to rice is small, the induction heating cooker having a rice cooking function. Useful as.

The system block diagram of the induction heating cooking appliance in the reference form 1 of this invention Flow chart at the time of rice cooking of the induction heating cooker Time chart when cooking rice with the same induction heating cooker The flowchart at the time of rice cooking of the induction heating cooking appliance in Embodiment 1 of this invention Time chart at the time of rice cooking of induction heating cooker in Embodiment 2 of the present invention The flowchart at the time of rice cooking of the induction heating cooking appliance in Embodiment 3 of this invention Time chart when cooking rice with the same induction heating cooker The system block diagram of the induction heating cooking appliance in Embodiment 4 of this invention Block diagram of a conventional induction heating cooker

Explanation of symbols

11 Cooking container 12 Top plate 13 Heating coil (heating means)
14 Temperature detection means 16 Heating control means

Claims (5)

A top plate for placing the tone Barber unit, a heating means is disposed under the top plate for induction heating of the cooking vessel, a temperature detecting means for detecting the temperature of the cooking container through the top plate, through Time measuring means for measuring overtime, rice amount input means for selectively inputting the amount of rice to be cooked, and heating until boiling at the first power determined according to the amount of rice cooked when starting, and depending on the amount of rice cooked after boiling The heating means is prepared by a rice cooking sequence having a cooking step which is finished when the temperature detecting means detects the cooking end temperature by heating with the second electric power which can be determined and maintaining boiling, and the rice water disappears due to the water absorption gelatinization and evaporation of the rice grains. and a heating control means for controlling, before Ki炊 rice sequences, were measured by the clock means when the cook-up process is finished, the cook-up step When the elapsed time until the end from the start is shorter than between the first plant scheduled, after the cook-up step, the temperature of the cooking container, the temperature more than necessary to gelatinize the predetermined maintenance time rice starch has a high temperature maintaining step of maintaining the maintenance temperature further, the heating control unit, when the elapsed time measured by said time measuring means has not reached the end temperature increase cook said even if between the second plant punctual, induction heating cooker so as to control increasing Ri by the second power of the heating power of the heating means. Measuring a top plate for placing the tone Barber unit, heating means for induction heating the placed the cooking vessel at the bottom of the top plate, and a temperature detecting means for detecting the temperature of the pre-Symbol cooking vessel, the elapsed time Timekeeping means, rice cooking amount input means for selectively inputting the amount of rice cooking, heating until boiling with the first power determined according to the amount of rice cooking when starting, boiling is determined according to the amount of rice cooking after boiling Heating control for controlling the heating means by a rice cooking sequence having a cooking process that is finished when the temperature detecting means detects the cooking end temperature by heating with the second electric power that can be maintained and the rice grains disappear by the water absorption gelatinization and evaporation of the rice grains. and means, wherein the cooking sequence was measured by the clock means when the cook-up process is finished, exiting the cook-up process is started until When the elapsed time is shorter than between the first plant scheduled, after the cook-up step, a high temperature maintained for maintaining the temperature of the cooking container, to a temperature above the maintenance temperature necessary to gelatinize the predetermined maintenance time rice starch further comprising a step, said temperature sensing means, induction heating light emitted from the bottom surface of the cooking vessel, using an infrared sensor for detecting the temperature of the cooking container by detecting by transmitting said top plate Cooking device. Heating control means, cook up elapsed time and according to claim 1, wherein the time difference between the between the first plant scheduled is to choose a predetermined maintenance time longer long hot hold step until step is completed since the start of Induction heating cooker. Heating control means, at a high temperature maintenance step, or scorching rice bottom regulating hairdressing device, to prevent the or dried, either claims 1-3 of which is set lower than the end temperature increases cooked maintenance temperature The induction heating cooker according to item 1 . The induction cooking device according to any one of claims 1 to 4, wherein the rice cooking sequence has a preliminary water absorption step for suppressing variations in water absorption and the initial temperature of the cooking container before starting the cooking step.

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