JP4311154B2 - Electromagnetic induction heating cooker - Google Patents

Description

  The present invention relates to an electromagnetic induction heating cooker capable of cooking rice using a general electromagnetic induction heating cooking container used for stewed cooking and the like.

Conventionally, as this type of electromagnetic induction heating cooker, it is known to cook rice by controlling the heating means for each of the water absorption process, cooking process and steaming process necessary for rice cooking using a rice cooker dedicated to rice cooking. (For example, refer to Patent Document 1).
JP 2002-291617 A

  However, since the conventional rice cooking method requires an induction heating rice cooker dedicated to rice cooking, a new induction heating rice cooker must be prepared, and a new place for accommodating it is made in a narrow kitchen space. It had to be provided and its handling was very troublesome. Then, the present inventors tried to cook rice using the cooking container used for normal induction heating cooking, for example, the cooking container for boiled foods. However, since such a normal cooking container does not have a heat insulating structure like a dedicated rice cooker, the temperature of the side surface can greatly differ from the temperature of the bottom surface depending on the output of the heating means. For example, when cooking rice, the water absorption of rice advances rapidly at a temperature of 70 ° C. or higher. Therefore, if the temperature difference between the bottom and side of the container is large, the degree of water absorption of the rice will be different, and when the cooking is finished, the rice at the bottom of the container will be sticky, the rice at the top will be hard, etc. It had the problem of causing unevenness.

  Also, even when steaming after cooking, the temperature of the side and top of the pan, which is a cooking container, is likely to drop, so the moisture on the top falls down, the top dries, and the bottom accumulates moisture Had the problem of being finished.

  This invention solves the said conventional subject, and it aims at providing the electromagnetic induction heating cooking appliance which reduced the temperature difference of a cooking container bottom face and a cooking container side surface, and reduced the nonuniformity at the time of rice cooking.

In order to solve the above-mentioned conventional problems, an electromagnetic induction heating cooker according to the present invention includes a main body constituting an outer shell, a top plate provided on an upper portion of the main body, on which a cooking container is placed, and a lower portion of the top plate. A heating means provided for induction heating of the cooking container; a temperature detection means comprising an infrared sensor for directly detecting the temperature of the bottom surface of the cooking container; and a control means for controlling the heating means. , immediately after the start of heating is heated at a high output close to or rated, when temperature detected by the temperature detecting means reaches to a predetermined constant temperature degree, the temperature difference between the side to be heated by the bottom surface and the heat conduction is heated directly most predetermined time required to rather held at a constant temperature below the 80 ° C. 60 ° C. or more, which is a predetermined temperature, then the temperature of the bottom surface of the cooking container for detection of the temperature sensing means Is obtained so as to increase the output of the heating means until the come-up temperature.

This reduces the temperature difference between the bottom surface and the side surface of the cooking container before the water absorption speed of the rice reaches a high temperature while the temperature of the food contained in the cooking container does not rise, so that the overall water absorption of the rice is reduced. Can be equal.

Further, the electromagnetic induction heating cooker of the present invention stops heating for a short time until the detected temperature decreases after the temperature detected by the temperature detecting means exceeds the cooking temperature, and then the temperature detecting means The heating means is controlled with an output within a range in which the temperature detected by is not increased.

  As a result, the bottom portion does not rise to the temperature at which it burns, and excess water that has fallen from the top is evaporated.

  The electromagnetic induction heating cooker according to the present invention uses a generally used cooking container for induction heating, warms the temperature difference between the bottom surface and the side surface of the cooking container, and can cook rice without unevenness.

1st invention comprises the main body which comprises an outer shell, the top plate which mounts a cooking container in the upper part of the said main body, the heating means which is provided in the lower part of the said top plate, and inductively heats the said cooking container, A temperature detecting means comprising an infrared sensor for directly detecting the temperature of the bottom surface of the cooking container; and a control means for controlling the heating means. The control means heats at a rated or near high output immediately after the start of heating. When the temperature of the bottom surface of the cooking container detected by the temperature detection means reaches a predetermined temperature, the predetermined temperature required to substantially eliminate the temperature difference between the bottom surface directly heated and the side surface heated by heat conduction. time is held at a constant temperature below the 80 ° C. 60 ° C. or more, which is a predetermined temperature, then, before until the temperature raising temperature cooking of the bottom surface of the cooking vessel detection for the temperature sensing means And configured to increase the output of the heating means. By this structure, even if it uses the cooking container used for boiled food etc., the temperature difference of the bottom face and side surface of a cooking container can be eliminated, and it can cook rice in a short time without warming unevenness.

In addition , by setting the predetermined temperature to 60 to 80 ° C. , the temperature is maintained before the water absorption speed of the rice reaches a high temperature, so the water absorption amount of the rice in the cooking container can be substantially equal, and the water absorption amount of the rice Unevenness such as hard and soft rice due to the difference can be eliminated.

In particular, in the configuration of the first invention, the second invention stops the heating when the temperature of the bottom surface of the cooking container detected by the temperature detecting means exceeds the cooking temperature, and then detects the temperature detecting means. By using a configuration in which the output of the heating means is controlled in a temperature range in which the temperature of the bottom surface of the cooking container does not exceed the cooking temperature, it is possible to cook rice without unevenness by removing excess moisture during steaming. .

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment)
FIG. 1 is a block diagram of an electromagnetic induction heating cooker according to an embodiment of the present invention, and FIG. 2 is a water absorption speed characteristic diagram of rice.

  In FIG. 1, the top plate 3 which mounts the cooking container 2 in the upper part of the main body 1 which comprises the outline of an electromagnetic induction heating cooking appliance is provided. Moreover, the temperature detection means 4 which detects the temperature of the bottom face of the cooking container 2 under the top plate 3, the heating means 5 which induction-heats the cooking container 2, the time measuring means 6 which measures time, and automatic cooking, such as rice cooking, are carried out. A course selection means 7 for selecting a course and a control means 8 for controlling the heating means 5 are provided. Note that the present embodiment is characterized in that a cooking container used for general induction heating, for example, a cooking container used for a boiled food whose side surface is easy to cool is used as the cooking container. Furthermore, the temperature detection means 4 shall be comprised with an infrared sensor, and shall detect the temperature of a pan directly.

  FIG. 2 shows the water absorption characteristics of rice. As can be seen from the figure, the water absorption rate of rice increases as the temperature increases, and the rate increases further between 60 ° C. and 70 ° C. In this embodiment, by utilizing this characteristic, by warming the whole pan in a short time to the temperature before the water absorption of the rice proceeds, the temperature of the whole rice is changed from 60 ° C. to 70 ° C. and absorbed in a short time. It is characterized by making rice absorb enough water.

  In the said structure, a rice cooking course is selected by the course selection means 7, and a heating is started. At first, heating is performed at or near the rated output, and the control means 8 controls the heating means 5 so that the temperature detected by the temperature detection means 4 becomes a predetermined temperature, for example, about 70 ° C. within a short time, for example, within about 2 minutes. . If the temperature is raised to 70 ° C. in a short time and kept at that temperature, the temperature of the entire cooking container can be made constant, and the lower part of the cooking container, that is, the part where the temperature rises quickly, the side of the cooking container or The amount of water absorption on the upper surface, that is, the portion where the temperature rise is relatively slow can be made substantially equal. Thus, the rice water absorption of the whole cooking container can be made substantially equal by hold | maintaining for a predetermined time at the predetermined temperature after starting rice cooking. After this, rice with less unevenness can be cooked by cooking.

  In addition, the water absorption rate characteristic diagram of the rice in FIG. 2 shows an example, and differs depending on the type of rice, the difference between old rice and new rice, and the like. Therefore, according to various experiments, the predetermined temperature is preferably 60 ° C. or higher and 80 ° C. or lower, and particularly preferably 65 ° C. or higher and 70 ° C. or lower. If the temperature is 60 ° C. or lower, the side surface temperature of the cooking container becomes difficult to rise, and if it is 80 ° C. or higher, the cooking temperature rises and unevenness is likely to occur. In addition, as described above, since the dedicated rice cooker is not used in the present embodiment for the predetermined time to be maintained at the predetermined temperature, the bottom surface that is directly heated and the side surface that is heated by heat conduction are used. There is a considerable difference in temperature rise. Therefore, the predetermined time is a time required to almost eliminate this temperature difference, and can be obtained by experiments at the design stage.

Thereafter, the control means 8 increases the output of the heating means 5, determines that the temperature has been cooked when the temperature of the bottom surface of the cooking container 2 reaches the cooking temperature, for example, 110 ° C. or higher, and the detected temperature decreases to 110 ° C. or lower. Heating is stopped for a period of time, and then the control means 8 controls the heating means 5 with an output in a range where the temperature of the bottom surface of the cooking container 2 detected by the temperature detection means 4 does not rise above 110 ° C. In addition, cooking temperature is not limited to 110 degree | times, It changes with the structure of a cooking container, etc. Therefore, the cooking temperature may be determined by experiments or specifications.

  One Example when cooking rice using the electromagnetic induction heating cooker comprised as mentioned above is described.

First, the cooking container 2 is set on the top plate 3, the rice selection course is selected by the course selection means 7, and when the start button is turned on, the control means 8 is activated and the temperature detected by the temperature detection means 4 is 70 ° C. In the following cases, the output of the heating means 5 is determined according to the temperature detected by the temperature detection means 4 so that the temperature detected by the temperature detection means 4 reaches 70 ° C. within a short period of time within about 2 minutes. Start. When the temperature detected by the temperature detecting means 4 reaches 70 ° C., the control means 8 controls to reduce the output of the heating means 5 and to have a time T1 that becomes 70 ° C. or less. As a result, the temperature of the bottom of the pan does not rise above 70 ° C, the heat of the bottom is transmitted to the side, the temperature of the pan is set to 70 ° C overall, and the water absorption of rice has no unevenness on the top and bottom, Can be done uniformly. Furthermore, after cooking the rice, that is, when the temperature detected by the temperature detecting means 4 reaches about 110 ° C. or higher, the heating stops, the bottom surface of the cooking container does not burn, and falls from the top after time T2 has elapsed. Excess water can be evaporated by being heated in a temperature range in which burning does not proceed.

  As described above, the electromagnetic induction heating cooker according to the present invention can increase the temperature of the cooking container as a whole while the temperature of the food or the like put in the cooking container does not rise. It can be applied to applications such as reducing cooking unevenness using cooking containers and improving workmanship of cooked rice.

The block diagram of the electromagnetic induction heating cooking appliance in one embodiment of this invention Characteristics of water absorption rate of rice

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Cooking container 3 Top plate 4 Temperature detection means 5 Heating means 8 Control means

Claims (2)

A main body constituting the outer shell, a top plate provided on the upper part of the main body on which the cooking container is placed, heating means provided on the lower part of the top plate for inductively heating the cooking container, and a temperature of the bottom surface of the cooking container Temperature detecting means comprising an infrared sensor for directly detecting the temperature, and control means for controlling the heating means, the control means heating at a rated or near high output immediately after the start of heating, and the temperature detecting means It said when the temperature of the bottom surface of the cooking container has reached to a predetermined constant temperature of the detection to directly heated by the bottom surface and the predetermined time required to little temperature difference of sides that are heated by thermal conduction at a predetermined temperature and held at a constant temperature of 80 ° C. or less is 60 ° C. or higher, then the output of the heating means to a temperature of the bottom surface of the cooking container to a temperature up cook the detection for the temperature sensing means Electromagnetic induction heating cooker characterized by raising. When the temperature of the bottom surface of the cooking vessel detected to the temperature sensing means exceeds the temperature raised cooking, heating is stopped, then, the temperature at which the temperature of the bottom surface of the cooking container is not raised above a temperature cook the detection for the temperature sensing means The electromagnetic induction heating cooker according to claim 1, wherein the output of the heating means is controlled within a range.

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