JP5125422B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device provided with a heated container formed of a clad material.

Conventionally, an induction heating rice cooker is known as a cooking device including a heated container formed of a clad material. And as a method of detecting the temperature of rice and water that are cooked items in the heated container, the outer metal material constituting the heated container is locally removed, and the temperature sensor is attached to the inner metal material with a spring. There is a direct method (see, for example, Patent Document 1) that is biased and contacted, or an indirect method (for example, see Patent Document 2) in which infrared rays emitted from the bottom surface of the heated container are measured by an infrared sensor.
Japanese Utility Model Publication No. 3-76516 Japanese Patent Publication No. 5-75407

  However, in the direct method in which the temperature sensor is brought into contact with the conventional heated container, the temperature detection accuracy is increased because the temperature of the inner metal material constituting the heated container is detected. There was a problem that foreign matter such as rice grains could be bitten, and in this case, accurate temperature detection could not be performed.

  In addition, in the indirect method using the conventional infrared sensor, foreign matter is not caught between the heated container and the temperature sensor, but a shielding cylinder that moves up and down in conjunction with the attachment and detachment of the heated container is separately provided, and the infrared ray is transmitted therethrough. Is emitted to the infrared sensor, and a separate member is required, which causes a problem in configuration.

  And since all the said conventional structures have a movable part (a temperature sensor, a shielding cylinder), there exists a possibility that a movement defect may generate | occur | produce and there exists a possibility that accurate temperature detection may not always be carried out.

  The present invention solves the above-described conventional problems, and an object of the present invention is to provide a cooking device in which an infrared sensor can always detect temperature accurately.

In order to solve the above conventional problems, the cooker of the invention, a heated container which is formed by cladding material having a heat conductive layer heat-generating layer, and a lid covering an opening of the heated container, the heating means for heating the heating vessel, and an infrared sensor for detecting the temperature of the heated vessel, and a control means for the infrared sensor to control the heating amount of said heated vessel by the heating means based on the detected temperature, wherein the said infrared sensor facing the bottom of the heating vessel is locally said and pyrogen layer the thermally conductive layer, the heating layer than the thermal conductivity is high and radiating into free space in the heating layer constituted by a rate high filling material, a localized portion of only the filler material and the viewing portion of the infrared sensor, in which was made to the heating layer and the same flat bottom portion of the field portion periphery.

As a result, the infrared sensor efficiently radiates the heat of the heat conduction layer to the infrared sensor side without any foreign object biting between the container to be heated and without the need for moving parts and the possibility of malfunction. Therefore, the temperature can always be accurately detected , and the handling of the heated container does not feel uncomfortable .

  The cooking device of the present invention can always detect the temperature accurately by an infrared sensor.

First invention comprises a heated vessel which is formed by cladding material having a heat conductive layer heat-generating layer, and a lid covering an opening of the heated vessel, heating means for heating the heated vessel, the object to be an infrared sensor for detecting the temperature of the heating container, and a control means for controlling the heating amount of said heated vessel by the heating means based on the temperature of the infrared sensor detects, with the infrared sensor of the heated container bottom portion opposing constitute in and the heat conducting layer having no locally the heat generation layer, high thermal conductivity than the heating layer without spaces the heating layer and a high emissivity filling material, said filling the local part of the material only to a field portion of the infrared sensor, and a heating cooker was set to be the heat generating layer and the same flat bottom portion of the field portion periphery. As a result, the infrared sensor efficiently radiates the heat of the heat conduction layer to the infrared sensor side without any foreign object biting between the container to be heated and without the need for moving parts and the possibility of malfunction. Therefore, the temperature can always be accurately detected , and the handling of the heated container does not feel uncomfortable .

A second invention is, in particular, in the first invention, a heat insulating layer provided on the heat generating layer of the field portion outer periphery of the heated container, by which is adapted to reduce the heat flow flowing into the field unit from the heating layer, More accurate temperature detection can be performed.

In the third invention, in particular, in the first or second invention, the visual field part of the heated container is made thinner than the heat conduction layer part in the vicinity thereof, thereby further improving the temperature detection accuracy of the heated container. Can be increased.

According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the pressure adjustment means provided in the lid is provided, and the pressure in the heated container is adjusted. In addition to being able to detect a good temperature, pressure cooking is possible.

  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 1)
FIGS. 1-3 has illustrated the electromagnetic induction type rice cooker as a heating cooker in Embodiment 1 of this invention.

  As shown in FIG. 1, the heating cooker according to the present embodiment presses a heat generating layer 60b made of a ferritic stainless steel plate made of a magnetic metal material onto a heat conductive layer 60a made of a material having good heat conductivity such as aluminum. The heated container 60 is formed by die-forging a so-called clad material bonded together in a vessel shape. Further, the main body 61 having an open top surface, a lid 62 that covers the main body 61 so as to be freely opened and closed, a lid open / close detection means 63 that detects the open / closed state of the lid 62, and the heated container 60 are detachably accommodated in the main body 61. A protective frame 64 provided with a drain hole 65 at the bottom, and a heating means 66 comprising a heating coil that is fixed to the lower surface of the protective frame 64 and induction-heats the container 60 to be heated.

  Furthermore, an infrared sensor 67 that detects the amount of infrared rays emitted from the bottom surface of the heated container 60 and measures the temperature of the bottom surface of the heated container 60 and a high-frequency current are supplied to the heating means 66 at the lower part of the main body 61. A heating substrate 69 having an inverter 68 is disposed. A control board 70 having operation keys and display elements is disposed in the front upper part of the main body 61. A microcomputer (not shown) in which the cooking process is stored is mounted on the control board 70, and a control output is output to the heating board 69 based on the bottom surface temperature of the heated container 60 measured by the infrared sensor 67 and the operation key input. The control means which outputs and controls the heating amount of the to-be-heated container 60 by the heating means 66 and a series of rice cooking processes is comprised.

  Here, the bottom surface (center) portion of the container 60 to be heated facing the infrared sensor 67 is only the heat conductive layer 60a without the heat generating layer 60b locally as shown in FIG. A local portion of only the conductive layer 60 a is used as the visual field portion 60 c of the infrared sensor 67. There is no separate member such as a movable part between the visual field part 60 c and the infrared sensor 67. The visual field portion 60c is formed by punching a stainless steel plate to be the heat generating layer 60b before die forging of the heated container 60 into a clad material, or by cutting the heat generating layer 60b after forging. The bottom surface portion of is made only of the heat conductive layer 60a made of a material having high thermal conductivity.

  As shown in FIG. 2, the infrared sensor 67 includes an optical filter 67 a having a waterproof function, a lens barrel 67 b, a sensor case 67 c containing an infrared detection element, a mounting foot 71, and a lead wire 72. doing.

  Note that the inverter 68 supplies a high-frequency current having a frequency of about 20 to 30 kHz or 50 kHz or more to the heating unit 66, as is generally well known. For example, in the case of a monolithic inverter circuit, a commercial power source is rectified by a rectifier, and a capacitor and a choke coil filter circuit are connected to the output end. A high frequency generation circuit having a switching element connected in reverse parallel, a diode, an oscillation circuit, and the like is connected to the load side of the filter circuit.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  Rice and water corresponding to the amount of rice are put into a heated container 60, stored in a protective frame 64 in the main body 61, and the lid 62 is closed. When the user operates a rice cooking key (not shown) of the operation unit, the microcomputer on the control board 70 receives this key input and starts executing the rice cooking process. The ROM in the microcomputer stores the target value and heating time of the adjusted temperature of water and rice in the heated container 60 in each process of water immersion, cooking, steaming, and heat insulation. The heating substrate 69 is driven based on the temperature target value and the heating time, and the detected temperature of the visual field 60 c of the heated container 60 output from the infrared sensor 67. When the detected temperature is lower than the temperature target value, a high frequency magnetic field is generated by supplying a high frequency current from the heating substrate 69 to the heating means 66, passes through the heat generating layer 60 b of the heated container 60, and enters the heat generating layer 60 b. Eddy current flows. The heating layer 60b is inductively heated by the Joule heat due to the eddy current and the skin electric resistance value of the heating layer 60b to generate heat, and the heat is uniformly conducted to the cooked rice and water through the heat conduction layer 60a. Thus, it is cooked efficiently.

  Since the visual field 60c of the heated container 60 during rice cooking is a part of the heat conduction layer 60a, its temperature depends on the water temperature including the rice to be cooked at the initial stage of rice cooking. Is -5 ° C to 30 ° C. Moreover, in the cooking process, the end of cooking is detected at about 134 ° C. to 145 ° C. and heating is stopped, so the maximum temperature during that period is about 150 ° C. The temperature is adjusted to about 70 ° C. to 73 ° C. in the heat insulation process. Accordingly, since the temperature range of the bottom surface of the heated container 60 is −5 ° C. to 150 ° C., the wavelength of infrared rays radiated from the visual field portion 60c is based on the Wien's displacement law and Stefan-Boltzmann law as shown in FIG. As shown in the infrared radiation energy intensity, the far infrared region is about 2 μm or more. In this embodiment, in order to avoid the influence of the absorption wavelength band (FIG. 3B) of the water thin film, an optical filter 67a that transmits only infrared rays having a wavelength of about 3.3 μm to 7 μm is mounted. According to the Stefan-Boltzmann law, the infrared energy value detected by the infrared detecting element in which the infrared light transmitted through the optical filter 67a is housed in the sensor case 67c is also proportional to the fourth power of the surface temperature of the visual field 60c in the heated container 60. To do. Therefore, it is possible to calculate the surface temperature of the visual field portion 60c of the heated container 60 from the infrared energy value detected by the infrared detection element.

  In the thick water film, absorption of —OH groups appears at about 1.9 μm and about 2.9 μm. Further, at about 7 microns or more, water molecules resonate and are selectively strongly absorbed. Therefore, when a thick water droplet adheres to the optical filter 67a, the heated container 60 is heated before reaching the infrared sensor 67. Most of infrared rays radiated from the visual field part 60c are absorbed. On the other hand, the thick water droplets adhering to the visual field 60c have a high water emissivity of about 0.93 in the wavelength region, and thus a delay due to convection and conduction occurs, but heating of the heated container 60 proceeds. As it dries and disappears, the effect is small.

  As described above, in the present embodiment, the visual field 60c of the heated container 60 that emits infrared rays to the infrared sensor 67 is made of only a material such as aluminum having high thermal conductivity. The temperature change of the temperature of the rice and water which are to-be-cooked objects can be detected correctly. Therefore, the temperature of the food to be cooked in the heated container 60 is detected with high accuracy from about 0 ° C. to 150 ° C. by the control substrate 70, and cooked with heat, whereby good-tasting rice can be obtained.

  The table data describing the correlation between the infrared energy value and the surface temperature of the visual field portion 60c of the container 60 to be heated is stored in a ROM in a microcomputer as a control means, and this table data is referred to. The surface temperature of the visual field portion 60c of the heated container 60 may be obtained.

  Infrared detectors include thermopiles with sensitivity in the band of about 3 μm to 4.3 μm, thermistor bolometers (including a simple type in which infrared light is received by only one of the pair of thermistor elements), pyroelectric elements Alternatively, a photodetector using a semiconductor compound such as InSb, HgCdTe, or PbS is suitable.

  The lens barrel 67b is used to narrow the field of view of the infrared detection element and secure the distance from the heated container 60 field of view 60c. The temperature of the infrared detection element during the rice cooking process is the heat resistant temperature of the element. If it is within, there is no need to use it.

In addition to the function of fixing the mounting foot 71 to the main body 61, the cooling fan vibration , the vibration of the heated container to be heated by induction, and the low frequency beat vibration of the heating means 66 are not transmitted to the infrared detecting element. It also has a function to prevent vibration.

  The heating means 66 may be fixed to the protective frame 64 or may be embedded integrally.

(Embodiment 2)
FIG. 4 shows a main part of the heating cooker according to the second embodiment of the present invention. Since the basic configuration is the same as that of the first embodiment, the same parts are denoted by the same reference numerals, description thereof is omitted, and differences will be described below.

  As shown in the figure, the heating cooker according to the present embodiment fills the space of the visual field 60c of the heated container 60 die-forged with a clad material with higher thermal conductivity and higher emissivity than the heat generating layer 60b. The material 75 is provided so as to be the same flat bottom surface portion as the heat generating layer 60b on the outer periphery of the visual field portion 60c. That is, the filling material 75 is poured into the visual field portion 60c in a molten state and then cooled to obtain the same flat bottom surface of the heated container as the heating layer 60b on the outer periphery of the visual field portion 60c. Thereby, the infrared rays proportional to the fourth power of the water temperature including the rice in the heated container 60 can be efficiently radiated.

Note that the material to be filled may have a high emissivity by subjecting a material having high thermal conductivity to a surface treatment. Copper (bottom surface treatment: no gloss), aluminum (bottom surface treatment: black alumite) can be used.

  As described above, in this embodiment, a material having a higher thermal conductivity and higher emissivity than the heat generation layer is provided in the field of view of the heated container, and the same flat bottom surface as the heat generation layer on the outer periphery of the field of view is provided. As a result, accurate temperature detection can be performed, and there is no sense of incongruity in handling the heated container.

(Embodiment 3)
FIG. 5 shows a main part of the heating cooker according to Embodiment 3 of the present invention. Since the basic configuration is the same as that of the first embodiment, the same parts are denoted by the same reference numerals, description thereof is omitted, and differences will be described below.

  As shown in the figure, the heating cooker in the present embodiment is provided with a heat-resistant material 76 bound with carbon in the visual field portion 60c of the heated container 60, and is the same flat as the heating layer 60b on the outer periphery of the visual field portion 60c. It is designed to be the bottom part. That is, the heat-resistant material 76 is mixed and kneaded with carbon in a binding material, filled in or applied to the visual field portion 60c, and then sintered and molded to form the same flat surface as the heat generating layer 60b on the outer periphery of the visual field portion 60c. The bottom of the heated container is obtained. Thereby, the infrared rays proportional to the fourth power of the water temperature including the rice in the heated container 60 can be efficiently radiated.

  The heat-resistant material 76 may be any material that can withstand use above 200 ° C., and is roughly classified into a metal-based material and a ceramic-based material.

  As described above, in the present embodiment, the heat-resistant material bound with carbon is provided in the field of view of the container to be heated so that the heat generation layer on the outer periphery of the field of view becomes the same flat bottom surface. Temperature can be detected, and the handling of the heated container does not feel uncomfortable.

(Embodiment 4)
FIG. 6 shows a main part of the heating cooker according to the fourth embodiment of the present invention. Since the basic configuration is the same as that of the first and third embodiments, the same portions are denoted by the same reference numerals, description thereof is omitted, and differences will be described below.

  As shown in the figure, the heating cooker according to the present embodiment is provided with a heat insulating layer 77 on the heat generating layer 60b on the outer periphery of the visual field 60c of the heated container 60, that is, between the heat generating layer 60b and the heat resistant material 76. The heat flow flowing from 60b into the visual field 60c and the heat-resistant material 76 is reduced.

  Note that the heat insulating layer 77 may be any material that can withstand use above 200 ° C., and a fluororesin material or a ceramic material can be used. In addition, if a new multi-ceramic membrane thermal insulation material consisting of a ceramic nano-hole structure and a ceramic / polymer composite structure is used, all three elements (lattice vibration, convection, radiation) that transfer heat will increase in cost. Can be suppressed.

  Although the effect is lower than that of the heat insulating layer 77 described above, in order to reduce the cost, the emissivity is 0.05 or less on the inner surface of the heat generating layer 60b, that is, the outer peripheral surface of the visual field 60c (heat resistant material 76). A heat treatment layer 77 may be formed by surface treatment. Examples of the surface treatment include mirror finishing and plating (for example, forming a black chromium-based thin film (1 to 3 μm) as a film).

As described above, in the present embodiment, a heat insulating layer is provided on the heat generating layer on the outer periphery of the visual field portion of the heated container, and the heat flow flowing from the heat generating layer to the visual field portion is reduced, so that more accurate temperature detection is possible. Can be done.

(Embodiment 5)
FIG. 7 shows a main part of the heating cooker according to the fifth embodiment of the present invention. Since the basic configuration is the same as that of the first embodiment, the same parts are denoted by the same reference numerals, description thereof is omitted, and differences will be described below.

  As shown in the figure, in the heating cooker according to the present embodiment, the visual field 60c of the heated container 60 has a concave shape 78 so that infrared rays radiated therefrom are condensed on the infrared sensor 67. Yes.

  As described above, in the present embodiment, since the visual field portion has a concave shape, infrared rays are effectively collected, and temperature detection with higher accuracy can be performed.

  In the first to fifth embodiments described above, at least the heat conduction layer 60a of the visual field portion 60c of the heated container 60 is subjected to an overcoat for protecting scratches and improving and increasing infrared radiation. Convenient and accurate temperature measurement. As the overcoat material, not only organic resin paints but also other inorganic paints and ceramic paints can be used. For example, an inorganic paint having a water-repellent group fixed to the film surface when composed of siloxane bonds (Si—O—Si) can maintain a stable coating film appearance for a long period of time.

  Further, instead of making the visual field portion 60c of the bottom surface of the heated container 30 die-forged of the clad material into a concave shape, the powder mainly composed of carbon is compressed or heated and condensed and then cut or molded by a die. By processing it into a bowl shape, and making the thickness of the visual field 60c thinner than the peripheral part at the time of processing, it is possible to detect the temperature of rice and water that are to be cooked more accurately.

(Embodiment 6)
FIG. 8 illustrates an electromagnetic induction rice cooker as a heating cooker according to the sixth embodiment of the present invention.

  As shown in the drawing, the heating cooker 81 in the present embodiment has a bottomed cylindrical storage portion 81a in order to detachably store a heated container 82 formed of a clad material. A bottom surface heating means 83 comprising a heating coil for induction heating the heated container 82 is provided at the bottom of the storage portion 81a, and the infrared sensor 84 detects the amount of infrared radiation emitted from the heated container 82 and converts it to a temperature. Thus, the temperature of the bottom surface of the heated container 82 is detected. A side surface heating means 85 including a heating coil for induction heating is also provided on the side surface of the heated container 82.

  Although the detailed description of the heated container 82 is omitted, it has the same configuration as that of the first embodiment, and the bottom part facing the infrared sensor 84 is only a heat conductive layer without a heat generating layer locally. The local portion of only the heat conductive layer is used as the visual field 82a of the infrared sensor 84.

  In addition, a lid 86 is provided which is pivotally supported by a hinge shaft (not shown) provided at the hinge portion at the rear of the heating cooker 81 and opens and closes the upper portion of the heated container 82. The lid 86 is provided with a lid heating plate 87, and lid heating means 88 comprising a heating coil for inductively heating the lid heating plate 87 is provided. The lid heating plate 87 has a steam port 89 for discharging from the inside of the heated container 82, and is configured to adjust the pressure inside the heated container 82 by the pressure adjusting means 90 provided on the inner lid of the lid 86. It is said.

  The heated container packing 91 is sandwiched between the lid heating plate 87 and the flange portion on the outer periphery of the upper edge of the heated container 82 when the lid 86 is closed, and functions to keep airtight. The control means 92 controls the entire operation of the heating cooker 81. The control board 93 receives the heating signal of the control means 92, supplies high-frequency current to the bottom surface heating means 83, the side surface heating means 85, and the lid heating means 88, thereby inductively heating the container 82 to be heated. , Cook rice and water, which is to be cooked.

  And by opening and closing the pressure adjusting means 90, the steam pressure and the steam temperature in the heated container 82 by the steam generated in the heated container 82 are controlled not only in the cooking process of rice cooking but also in the steaming process. The rice is cooked in various textures to improve the cooking performance.

  The valve opening / closing mechanism of the pressure adjusting means 90 is not limited to the shape memory alloy that expands and contracts depending on the temperature, and can be formed by an electric motor, a solenoid, or the like that moves these valve bodies up and down.

  The bottom surface heating unit 83, the side surface heating unit 85, and the lid heating unit 88 are not limited to induction heating. What is necessary is just a means which can supply the calorie | heat amount required by a rice cooking process with respect to each site | part. That is, it goes without saying that hot air, high temperature steam, gas combustion, etc. may be combined in addition to the conventionally known heater.

  As described above, in the present embodiment, by providing the pressure adjusting means and adjusting the pressure in the heated container, it is possible to perform pressure cooking in addition to being able to accurately detect the temperature.

  The configuration of each of the above-described first to sixth embodiments can be appropriately combined as necessary, and is not limited to the configuration itself shown in each embodiment.

  As described above, since the heating cooker according to the present invention can always detect the temperature accurately by the infrared sensor, it is not limited to the rice cooker, but is a heater type other than the induction heating type, gas combustion type, hot air, high temperature It can be applied to steam cooking devices.

Sectional drawing of the heating cooker in Embodiment 1 of this invention Cross-sectional view of the main part around the infrared sensor of the cooking device (A) Graph showing the intensity of infrared energy (b) Graph showing the absorption spectrum of water Sectional drawing of the principal part around the infrared sensor of the heating cooker in Embodiment 2 of this invention Sectional drawing of the principal part around the infrared sensor of the heating cooker in Embodiment 3 of this invention Sectional drawing of the principal part around the infrared sensor of the heating cooker in Embodiment 4 of this invention Sectional drawing of the principal part around the infrared sensor of the heating cooker in Embodiment 5 of this invention Sectional drawing of the heating cooker in Embodiment 6 of this invention

60 Heated container 60a Thermal conduction layer 60b Heat generation layer 60c, 82a Field of view 66 Heating means 67, 84 Infrared sensor 70 Control board (control means)
75 Filling material 76 Heat resistant material 77 Heat insulation layer 78 Concave surface 90 Pressure adjusting means

Claims (4)

A heated container formed of a clad material having a heat conductive layer and a heat generating layer;
A lid for covering the opening portion of the heated vessel,
A heating means for heating the heated vessel,
An infrared sensor for detecting the temperature of the heated vessel,
And a control means for controlling the heating amount of said heated vessel by the heating means based on the temperature of the infrared sensor detects,
Wherein said infrared sensor opposed to the bottom surface portion of the heating vessel is higher and locally the heat generation layer without said thermally conductive layer, of said high thermal conductivity than the heating layer and emissivity free space the heating layer composed of the filling material, the heating cooker so as said localized portion of only the filler material and the viewing portion of the infrared sensor, becomes the heat generating layer and the same flat bottom portion of the field portion periphery. An insulating layer provided on the heat generating layer of the field portion outer periphery of the heating vessel, the heating cooker according to claim 1 which is adapted to reduce the heat flow flowing into the field unit from the heat generating layer. The heating cooker according to claim 1 or 2, wherein the visual field part of the heated container is thinner than the heat conduction layer part around it. The heating cooker according to any one of claims 1 to 3, further comprising pressure adjusting means provided in the lid, wherein the pressure in the heated container is adjusted.