JP4839681B2 - Induction heating cooker - Google Patents

Description

  The present invention relates to an induction heating cooker used in general homes and the like.

  Conventionally, this type of induction heating cooker is already known (see, for example, Patent Document 1).

The heating is performed by the heating power (heating amount) set by the heating power adjusting means, and cooking is performed at a substantially constant temperature depending on the set heating power, the type of the object to be heated, and the volume of the contents.
JP 10-125457 A

  However, in the above-described conventional configuration, it is desired to allow the ingredients to sufficiently soak after cooking such as boiled food, and when cooking with taste soaking, the heating power is set depending on the content of the stewed food and the type of ingredients. Too high, the contents boil and boil, or conversely, the heat setting is too low and it takes time to soak the taste.

  The present invention solves the above-mentioned conventional problem, and during cooking soaking with taste, cooking is performed so that the taste soaks evenly in a short time without simmering, regardless of the content of the object to be heated and the type of ingredients. An object of the present invention is to provide an induction heating cooker that can be used.

In order to solve the conventional problems, an induction heating cooker according to the present invention includes a heating coil that induction-heats an object to be heated, induction heating means that supplies a high-frequency current to the heating coil, and a temperature of the object to be heated. temperature detection means for detecting, as well as detecting the by Ri boiling detection temperature of said temperature sensing means is heated by the first heating amount after boiling detection, the detected temperature der Ru boiling temperature detected when detecting boiling The heating is stopped or heated at a second heating amount smaller than the first heating amount so that the detected temperature is within a predetermined temperature range with an upper limit of a temperature lower by a predetermined temperature than the predetermined temperature range. perform lowering step of lowering to the lower limit, then the second heating amount greater than the third heating amount performs increasing step of increasing to the upper limit temperature, thereafter the penetration taste repeated lowering step and said increasing step cooking And a control means for performing thermal control, wherein the control means is obtained so as to make larger the third heating amount of subsequent higher gradient in the lowering step is small.

  Thereby, it can cook so that a taste may soak evenly in a short time without being boiled regardless of the content of the object to be heated and the type of ingredients.

  Moreover, when the capacity is small or the ingredients that are easy to go through can be prevented, the ingredients can be prevented from being boiled due to an increase in the number of times of the temperature and valley of the temperature control during cooking.

  The induction heating cooker of the present invention can be cooked so that the taste soaks evenly in a short time without simmering, regardless of the content of the object to be heated and the type of ingredients.

  Moreover, when the capacity is small or the ingredients that are easy to go through can be prevented, the ingredients can be prevented from being boiled due to an increase in the number of times of the temperature and valley of the temperature control during cooking.

According to a first aspect of the present invention, there is provided a heating coil for inductively heating an object to be heated, an induction heating means for supplying a high frequency current to the heating coil, a temperature detecting means for detecting the temperature of the object to be heated, and a first heating amount. in heated together to detect the by Ri boiling detection temperature of said temperature sensing means, after boiling detected, predetermined temperature range, wherein the the temperature detected der Ru boiling detecting temperature and up to a predetermined temperature lower temperature when detecting boiling The heating is stopped or heated at a second heating amount smaller than the first heating amount so as to reach the detected temperature inside, and then lowered to the lower limit of the predetermined temperature range. performs increasing step of increasing to the maximum temperature in the third heating amount greater than the second heating amount, provided then the the lowering step, and a control means for performing heating control of flavor penetration cooking repeating the increasing step, the said System Means, by the induction heating cooker so as to make larger the third heating amount more subsequent smaller inclined in said lowering step, regardless of the type of content amount or ingredients of the article to be heated, It can be cooked so that the taste soaks evenly in a short time without simmering.

In addition, the control means adjusts the heating amount according to the temperature gradient at the time of the temperature decrease of the heated object during the taste soaking cooking, so that the heating amount at the next temperature increase is the amount of the heated object. It can be set optimally depending on the kind of ingredients and ingredients, and by controlling the number of temperature peaks and valleys by temperature control within a predetermined cooking time, it becomes possible to prevent boiling and improve cooking performance.

In addition, the control means reduces the heating amount when the temperature gradient at the time of temperature decrease is larger than a predetermined value, and increases the heating amount when the temperature gradient is smaller than the predetermined value. When the temperature is small (the temperature gradient is large), by reducing the amount of heating at the next temperature rise, the optimum amount of heating can be given depending on the amount of the object to be heated and the type of ingredients, and predetermined cooking By controlling the number of temperature peaks and valleys by temperature control within the time, it is possible to prevent boiling. Further, when the capacity of the object to be heated is large (the temperature gradient is small), the cooking time can be shortened by increasing the heating amount at the next temperature rise, and the cooking performance can be improved.

According to a second aspect of the present invention, there is provided a heating coil for induction heating the object to be heated , an induction heating means for supplying a high frequency current to the heating coil, a temperature detection means for detecting the temperature of the object to be heated, and a first heating amount. The boiling is detected by the temperature detected by the temperature detecting means, and after the boiling is detected, the boiling temperature is lower than the detected temperature when the boiling is detected. In order to reach the detected temperature, the heating is stopped, or a lowering step is performed in which the heating is performed with a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second temperature is reached. deeds rising step is raised to the upper limit temperature at heating amount greater than the third heating amount, provided then the a lowering step and control means for taste penetration cooking repeating the increasing step, wherein the control means , By which is adapted make large the second heating amount of subsequent higher gradient in the increasing step is small, it is possible to adjust the amount of heat at the next temperature lowering, the first invention and the same effect Is obtained.

In addition, the control means reduces the heating amount when the temperature gradient when the temperature rises and falls is larger than a predetermined value, and increases the heating amount when the temperature gradient is smaller than the predetermined value. When the volume of the object is small (the temperature gradient is large), the amount of heating at the next temperature drop is reduced, and when the volume of the object to be heated is large (the temperature gradient is small), the amount of heating at the next temperature drop By increasing the value, an effect equivalent to that of the first invention can be obtained.

According to a third aspect of the invention, in particular, in the first or second aspect of the invention, the control means adjusts the heating amount according to the temperature gradient at the time of every temperature rise or every temperature fall of the article to be heated during taste soaking. By doing so, appropriate control can be performed even when the amount changes due to evaporation of the object to be heated, such as during cooking with a long cooking time.

According to a fourth aspect of the invention, in particular, in the first or second aspect of the invention, the control means controls the heating amount according to the temperature gradient at the time of the first temperature rise or the first temperature fall of the article to be heated during the soaking with taste. By adjusting it, the program can be simplified compared to the sixth invention, and inexpensive products can be provided.

According to a fifth aspect of the invention, in particular, in the first or second aspect of the invention, the control means adjusts the heating amount according to the temperature gradient at every predetermined number of times of temperature rise or temperature fall. According to the invention of 6, the program can be simplified and inexpensive products can be provided.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment)
FIG. 1 shows the configuration of an induction heating cooker in an embodiment of the present invention.

  As shown in the figure, the induction heating cooker in the present embodiment includes a heating coil 1 that induction-heats an object to be heated 4 such as a pan, induction heating means 2 that supplies a high-frequency current to the heating coil 1, and Temperature detection means (sensor) 3 for detecting the temperature of the article 4 to be heated, and control for performing heating control of taste soaking cooking in a predetermined temperature range with a temperature lower than the predetermined temperature from the boiling detection temperature by the temperature detection means 3 as an upper limit. Means 6 and operation means 7 for causing the control means 6 to perform a heating operation are provided. And the said control means 6 performs heating control according to the temperature gradient of the to-be-heated material 4 during taste soaking cooking, and adjusts heating amount.

  The heating coil 1 can induction-heat an object to be heated 4 made of a non-magnetic material such as aluminum or a magnetic material such as iron. Further, the object to be heated 4 is placed on the top plate 5, and the temperature detection means 3 detects the temperature of the object to be heated 4 through the top plate 5. The temperature detection unit 3 includes a sensor such as a thermistor, and the control unit 6 increases or decreases the amount of heating by the induction heating unit 2 in accordance with the temperature of the temperature detection unit 3.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, using FIG.

  FIG. 2 is a diagram showing the sensor temperature and the heating amount when performing an operation of soaking a taste into a cooked product from the boiling detection operation (the above-described taste soaking cooking).

  The control means 6 determines whether or not the ingredients in the object to be heated 4 have boiled based on the change of the temperature signal from the temperature detection means 3. Here, boiling is detected at time T1, and after T1, the process shifts to cooking with taste soaking.

The control means 7 controls the temperature within a predetermined temperature range (lower limit: sensor temperature θs) with the sensor temperature θu lower by a predetermined temperature than the sensor temperature θf at the time T1 as an upper limit value. The solid line portion is an example showing the case where the capacity of the object to be heated 4 is large, but during the period from time T1 to T3, the heating amount is reduced to zero or the heating amount is reduced to the sensor temperature θs (heating amount: P4), and the object to be heated is 4 is a step of lowering the temperature of the ingredients in 4. The control means 6 determines the heating amount (P2) during the temperature rising process from the time T3 to the time T6 based on the temperature gradient (for example, the temperature change amount per unit time) between the times T1 and T3. Heating is performed until the sensor temperature θu is reached. The dotted line portion is an example showing a case where the capacity of the object to be heated 4 is small, but the time of the temperature lowering process is shorter than when the capacity is large (time T2). Heating quantity corresponding to the temperature gradient between the control unit 6 from the time T1 T2 (P3: P3 <P 2) at, (repeated until transition completion of cooking) from T2 performs T4 period heating.

  In the above description, the heating amount is adjusted according to the sensor temperature gradient at the time of lowering, but a method according to the temperature gradient at the time of rising is also conceivable. In addition, the period for detecting the sensor temperature gradient and determining the heating amount is also the time of the first temperature drop or the first temperature rise, every time the temperature falls or every time the temperature rises, every few times the temperature falls or It can be considered that the temperature rises during rotation.

  As described above, in the present embodiment, the amount of heating is increased or decreased according to the temperature gradient of the object to be heated during the soaking seasoning, so that the amount of content and the type of ingredients (ease of fire) Regardless of the difference, etc., it can be cooked so that it does not boil and soaks evenly in a short time. In addition, even when the savory cooking is set for a predetermined time, it is possible to control the number of times of the temperature control peaks and valleys. Ingredients can be prevented from being boiled by increasing the number of times.

  As described above, the induction heating cooker according to the present invention can cook so that the taste soaks evenly in a short time without being boiled, regardless of the content of the object to be heated and the type of ingredients. It is most suitable for induction heating cookers used in general households.

The block diagram of the induction heating cooking appliance in embodiment of this invention The figure which shows the sensor temperature and heating amount in the same induction heating cooking appliance

DESCRIPTION OF SYMBOLS 1 Heating coil 2 Induction heating means 3 Temperature detection means (sensor)
4 Object to be heated 6 Control means

Claims (5)

A heating coil for induction heating of the object to be heated; induction heating means for supplying a high frequency current to the heating coil; temperature detection means for detecting the temperature of the object to be heated; and temperature detection by heating with a first heating amount with detecting the by Ri boiling detecting temperature means, the detected temperature after boiling detection, boil the detected temperature der Ru boiling temperature detected predetermined temperature from a low temperature when it is detected within a predetermined temperature range in which the upper limit temperature So that the heating is stopped or heated at a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second heating amount greater than the third heating amount performs increasing step of increasing to the maximum temperature, with subsequent wherein the lowering step and control means for taste penetration cooking repeating the increasing step, the said control means, said descending Engineering Induction heating cooker gradient was enough to subsequent said third heating amount greatly cause as little in. A heating coil for induction heating of the object to be heated; induction heating means for supplying a high frequency current to the heating coil; temperature detection means for detecting the temperature of the object to be heated; and temperature detection by heating with a first heating amount with detecting the by Ri boiling detecting temperature means, the detected temperature after boiling detection, boil the detected temperature der Ru boiling temperature detected predetermined temperature from a low temperature when it is detected within a predetermined temperature range in which the upper limit temperature So that the heating is stopped or heated at a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second heating amount greater than the third heating amount performs increasing step of increasing to the maximum temperature, with subsequent wherein the lowering step and control means for taste penetration cooking repeating the increasing step, wherein the control means, the rise Engineering Induction heating cooker gradient was enough to subsequent said second heating amount greatly cause as little in. The induction heating cooker according to claim 1 or 2 , wherein the control means adjusts the heating amount in accordance with a temperature gradient when the temperature of the heated object is increased or decreased during the taste soaked cooking. The induction heating cooking according to claim 1 or 2 , wherein the control means adjusts the heating amount according to the temperature gradient at the time of the first temperature rise or the first temperature fall of the object to be heated during the soaking with taste. vessel. The induction heating cooker according to claim 1 or 2 , wherein the control means adjusts the heating amount in accordance with a temperature gradient at a predetermined number of times of temperature increase or temperature decrease.