JP5477052B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device that can automatically generate low-temperature steam.

  Conventionally, this type of cooking device controls steam temperature by means of temperature detection means and lid opening / closing detection means in the heating chamber (see, for example, Patent Document 1).

JP 2007-229029 A

  However, in the said conventional structure, the exclusive heating container and the heating cooker main body were united, and the exclusive cooking container was required. Moreover, in order to detect the temperature of the steam in a heating container, the temperature detection means was required in the container, and there existed a subject that a structure became complicated.

  The present invention solves the above-mentioned conventional problems, and does not necessarily require a dedicated cooking container, and does not necessarily provide a temperature detection means outside the main body of the heating cooker, so that steam cooking, particularly low-temperature steam cooking can be easily performed. It aims at providing the heating cooker which can be performed.

  In order to solve the above-mentioned conventional problems, the cooking device of the present invention has a low-temperature steaming course, in which the control means is a control mode for automatically producing low-temperature steam, and heating is started in the low-temperature steaming course. Then, the process proceeds to the first step of heating the cooking container with the first heating output, and after the first predetermined time has elapsed after the temperature detecting means detects the boiling in the cooking container in the first step, The first heating output is changed to a second heating output lower than the first heating output, and the process proceeds to the second step of changing to the second heating output, and a steam replenishment command is input from the operating means during the second step. Then, after shifting to the third step of heating for a second predetermined time with a third predetermined output greater than the second predetermined output, the flow proceeds to the fourth step of heating with a fourth predetermined output smaller than the third predetermined output. To do.

  Thereby, based on the detection result of the temperature detection means provided below the mounting table, it is possible to appropriately control the heating output of the heat source necessary for generating steam, so a dedicated cooking container is not required, The configuration of the temperature detection means is also simplified. In addition, after the temperature detection means detects boiling in the cooking container in the first step, the first heating output is changed to the second heating output lower than the first heating output when the first predetermined time has elapsed, so steam cooking After quickly starting up to a state where the necessary steam is obtained, the necessary steam temperature can be obtained. In addition, the user removes the lid and puts the food into the cooking container. When a steam replenishment command is input from the operation means during the second step, the third predetermined output larger than the second predetermined output is obtained. Since the process proceeds to the third step where the output is heated for the second predetermined time, the heating output is increased for the second predetermined time by inputting the steam replenishment command from the operating means after the lid is returned to the original state. It is possible to quickly increase the temperature of the steam, which has been lowered by the introduction of an object, to a high temperature. Therefore, the cooking time can be shortened and a stable steam temperature can be reached in a short time. Thus, it is not necessary to provide temperature detection means outside the heating cooker body, and the cooking container can be freely selected.

  The cooking device of the present invention can vary the temperature of the steam with a simple configuration and can eliminate the need for a dedicated cooking container.

Schematic block diagram of a heating cooker in Embodiment 1 of the present invention Schematic configuration diagram of operation means in Embodiment 1 of the present invention Variation diagram of cooking vessel bottom surface temperature and heating output in Embodiment 1 of the present invention Variation diagram of cooking vessel bottom surface temperature and heating output in Embodiment 1 of the present invention Schematic configuration diagram of operation means in Embodiment 2 of the present invention

  A first aspect of the present invention is a mounting table provided on the upper surface of the main body, a heat source provided below the mounting table for heating the cooking container mounted on the mounting table, and a control command for inputting a control command by a user's operation. Operating means; control means for controlling heating of the heat source based on the control instruction; and temperature detection means for detecting a bottom surface temperature of the cooking container provided below the mounting table, wherein the control means is the control instruction. The low-temperature steaming course, which is an automatic control mode selected by the above, starts the heating at the low-temperature steaming course, the process proceeds to a first process of heating at a first predetermined output, and the temperature detection during the first process When the first predetermined time has elapsed after the means detects the boiling in the cooking container, the process proceeds to a second step of heating the heating output with a second predetermined output smaller than the first predetermined output, and the second step. During the operation When a steam replenishment command is input from the means, the process proceeds to a third step of heating for a second predetermined time with a third predetermined output greater than the second predetermined output, and then with a fourth predetermined output smaller than the third predetermined output. By using a heating cooker that shifts to the fourth step of heating, it is possible to appropriately control the heating output of the heat source necessary for generating steam based on the detection result of the temperature detection means provided below the mounting table. Since it is possible, a dedicated cooking container is not required and the structure of the temperature detection means is simplified. In addition, after the temperature detection means detects boiling in the cooking container in the first step, the first heating output is changed to a second heating output smaller than the first heating output when the first predetermined time has elapsed, so steam cooking After quickly starting up to a state where the necessary steam is obtained, the necessary steam temperature can be obtained. In addition, the user removes the lid and puts the food into the cooking container. When a steam replenishment command is input from the operation means during the second step, the third predetermined output larger than the second predetermined output is obtained. Since the process proceeds to the third step where the output is heated for the second predetermined time, the heating output is increased for the second predetermined time by inputting the steam replenishment command from the operating means after the lid is returned to the original state. It is possible to quickly increase the temperature of the steam, which has been lowered by the introduction of an object, to a high temperature. Therefore, the cooking time can be shortened and a stable steam temperature can be reached in a short time. Thus, it is not necessary to provide a temperature detection means outside the heating cooker body, the heating container can be freely selected, and low-temperature steam can be automatically generated with a simple configuration.

  In particular, the second invention has a temperature adjustment function necessary for producing steam having a bottom surface temperature of 50 ° C. or more and 95 ° C. or less in the second step or the fourth step of the first invention, It can be cooked with steam at a certain temperature required for low temperature steam cooking.

  In the third aspect of the invention, in particular, in the second step or the fourth step of the second aspect, the control temperature can be changed, so that steam temperature suitable for each food can be selected for steam cooking.

  According to a fourth aspect of the invention, in particular, by inputting an output change command of the second predetermined output in the second step or the fourth predetermined output in the fourth step of any one of the first to third aspects from the operation unit, The temperature of the steam can be raised or lowered.

The fifth invention, in particular, knows the optimum timing of introducing the foodstuff by providing means for notifying the transition from the first process to the second process of any one of the first to fourth inventions. Can do.

  6th invention selects the quantity and kind of foodstuffs by changing the 1st predetermined time in the 1st process or the 3rd predetermined time in the 3rd process of any one invention of the 1st-5th invention in particular. As a result, the amount of steam suitable for the type and amount of ingredients to be cooked can be generated.

  In the seventh invention, in particular, the control operation is simplified by setting the third predetermined output of any one of the first to sixth inventions to the same heating output as the first predetermined output.

  In the eighth invention, in particular, the control operation is simplified by setting the fourth predetermined output of any one of the first to seventh inventions to the same heating output as the second predetermined output.

  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)
FIG. 1 shows a schematic configuration diagram of a cooking device according to Embodiment 1 of the present invention. FIG. 2 shows the arrangement of switch keys of the operation means 3. In FIG. 1, the main body 2 is provided with a top plate 2a formed of crystallized ceramic on the upper surface. The top plate 2a is provided with operating means 3 composed of touch keys. A heating coil 4 serving as a heating means is provided below the top plate 2a. In addition to the heating coil 4, control means 6 for supplying a high-frequency current to the heating coil 4 is housed inside the main body 2. The control unit 6 inputs a signal from the operation unit 3 and outputs a signal to the notification unit 7. The temperature detection means 5 is a temperature detection element such as a thermistor or an infrared sensor, and detects the bottom surface temperature of the cooking container 1 placed on the top plate 2 a so as to face the heating coil 4. The cooking container 1 includes a lid 1a, a pan-shaped container body 1b, and a steam plate 1c stored inside the container body 1b for placing the food.

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

  When the user presses the control mode selection key 3d of the operation means 3 shown in FIG. 2 while the cooking container 1 containing water is placed on the upper surface of the main body 2 and a power switch (not shown) is pressed, the control is performed. The control mode in which the means 6 operates can be selected. For example, when the user selects the “heating mode” that is the control mode and presses the heating start key 3 e of the operation means 3, a signal serving as a heating start command is sent to the control means 6. When a heating command is input, the control means 6 supplies a high-frequency current to the heating coil 4 and controls its heating output so that the high-frequency magnetic field induces an induction current at the bottom of the cooking vessel 1 and heats by Joule heat. To do. The down key 3b and the up key 3c are switches that reduce or increase the setting of the heating output. The temperature detection means 5 sends the detected temperature information of the bottom of the cooking container 1 to the control means 6. The control unit 6 includes a time measuring unit 7 and performs heating output control by the heating coil 4 based on the measured time information and performs a notification operation at a predetermined timing. The positions of the operation means 3 and the temperature detection means 5 are not limited to those in FIG. The operation means 3 may have a function of giving a control command to the control means 6 by the user. The temperature detection means 5 should just be able to measure the bottom face temperature of the cooking container 1. FIG.

  Next, the operation when the “low temperature steaming course” is selected by pressing the control mode selection key 3d by the operating means 3 will be described below. FIG. 2 shows a change diagram of the cooking vessel bottom surface temperature and the heating output after shifting to the “low temperature steaming course”.

  First, as shown in FIG. 3, after the “low-temperature steaming course” is selected, when the “low-temperature steaming course” is selected by the heating start key, the first step of boiling water is executed. In the first step, the control means 6 continues the heating at the first predetermined output, and the temperature detection means 5 measures the temperature rise gradient in the cooking container 1 and detects boiling when the temperature rise gradient becomes a predetermined value or less. To do. When detecting the boiling at time t1, the control means 6 moves to the second step after the first predetermined time measured by the time measuring means 7, for example, 60 seconds (t2) from time t1, and then proceeds to the second step to output heat. Is changed to a first predetermined output, for example, a second predetermined output smaller than 1400 W, for example, 260 W, and a signal is sent to the notification means 8 so as to notify that the process has shifted to the second step. The notification means 8 performs notification for urging to put food into the container by buzzer sound or voice synthesis.

  After the user removes the lid 1a and inputs the food, the user puts the lid 1a on the container body 1b, and then inputs a steam replenishment command from the operation means 3 to the control means 6. Although the steam temperature in the cooking vessel 1 is lowered and the amount of steam is reduced by removing the lid 1a and feeding the ingredients, as described above, by pressing the steam refill key 3a of the operating means 3 and inputting a steam refill command. The control unit 6 changes the heating output to a third predetermined output larger than the second predetermined output, for example, 1000 W, and maintains the second predetermined time measured by the time measuring unit 7, for example, 40 seconds. Since it shifts, the steam temperature in the cooking vessel 1 rises and the amount of steam increases, so that it can be quickly recovered. Then, it transfers to a 4th process and low temperature steaming cooking which is changed into the 4th predetermined output smaller than the 3rd predetermined output, for example, 260W, and the temperature of steam is 70 to 90 degreeC lower than a boiling temperature is continued.

  Further, the bottom surface of the cooking container 1 detected by the temperature detecting means 5 so that the steam temperature in the cooking container 1 falls within a desired range for the second predetermined output in the second step or the fourth predetermined output in the fourth step. When the temperature deviates from the first predetermined temperature range, the control means 6 may change the heating output so that the bottom surface temperature of the cooking container 1 becomes the first predetermined temperature range. Thereby, the steam temperature in the cooking vessel 1 can be adjusted.

  As described above, in the present embodiment, the control means 6 has a low temperature steaming course which is an automatic control mode selected by a control command, and when heating is started in the low temperature steaming course, the first predetermined output is generated. When the first predetermined time has elapsed after the temperature detection means 5 detects boiling in the cooking container 1 during the first step, the heating output is smaller than the first predetermined output. When the process proceeds to the second step of heating at the second predetermined output and a steam replenishment command is input from the operating means 3 during the second step, the second predetermined time of heating is performed at a third predetermined output greater than the second predetermined output. After moving to the third step, it is not necessary to provide the temperature detecting means 5 outside the heating cooker body 2 by moving to the fourth step of heating at a fourth predetermined output smaller than the third predetermined output, Cooking container 1 Can be selected, it is possible to generate a low-temperature steam to automatic with a simple structure.

  The third predetermined output may be the same as the first predetermined output. It is desirable to heat the first predetermined output and the third predetermined output at a heating output as high as possible in order to quickly raise the temperature in the cooking container 1, for example, when the first predetermined output and the third predetermined output are the maximum output It can be heated in the shortest time, and the control operation can be simplified.

  The fourth predetermined output may be the same as the second predetermined output. In this case, the control operation can be simplified.

As shown in FIG. 4, when the heating output is reduced from the first predetermined output to the second predetermined output in the second step, it may be gradually changed stepwise or continuously. Similarly, when the heating output is increased from the second predetermined output to the third predetermined output in the third step, or when the heating output is decreased from the third predetermined output to the fourth predetermined output in the fourth step, the heating output may be gradually changed. By this structure, the same effect that the steam temperature in the cooking vessel 1 falls within a desired range is obtained.

  In addition, even if the heating output of each process of a low-temperature steaming course is supplied continuously or it performs by DUTY control, the same effect is acquired.

  The first predetermined temperature band may be changed by pressing the down key 3b and the up key 3c after the low temperature steaming course is selected by pressing the control mode selection key 3d of the operating means 3. In this case, the down key 3b and the up key 3c which are heating output change keys in the heating mode are also used as keys for changing the first predetermined temperature band in the low temperature steaming course. The change may be made with a dedicated change key. With this configuration, cooking can be performed with steam suitable for each food material.

(Embodiment 2)
FIG. 5 shows the arrangement of the switch keys of the operation means 3 in the second embodiment of the present invention. 5 is different from FIG. 2 of the first embodiment in that the operation means 3 has a food selection key 3f for selecting the amount and type of food. Other similar configurations are denoted by the same reference numerals and description thereof is omitted.

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

  When a command for selecting the amount and type of food is input to the control means 6 by the food selection key 3f, the control means 6 selects the second predetermined time in the third step measured by the time measurement means 7. The time is changed to a time suitable for the amount and type of food, or the third predetermined output is changed.

  For example, if “sweet potato”, which is a root vegetable, is selected as the food, and the amount of the food is selected as “small amount (100 g)”, the second predetermined time is set to 1 minute and the third predetermined output is set to 1200 W. Then, when “Chinese cabbage” that is leafy vegetables is selected as an ingredient and the amount of ingredients is selected as “large amount (500 g)”, the second predetermined time is set to 5 minutes and the third predetermined output is set to 1400 W.

  Thereby, low temperature steam cooking can be performed with a steam replenishment time and heating output suitable for each food and amount.

  As described above, the cooking device according to the present invention can vary the temperature of the steam, and therefore can be applied to steam cooking using an induction heating cooking device, a gas stove, a grill pan, and the like.

DESCRIPTION OF SYMBOLS 1 Cooking container 1a Cover 1b Container main body 1c Steaming plate 2 Main body 2a Top plate 3 Operation means 4 Heating coil 5 Temperature detection means 6 Control means 7 Time measurement means 8 Notification means

Claims (8)

A mounting table provided on the upper surface of the main body, a heat source provided below the mounting table for heating the cooking container mounted on the mounting table, an operating means for inputting a control command by a user's operation, and Control means for controlling heating of the heat source based on a control command, and temperature detection means for detecting the bottom surface temperature of the cooking container provided below the mounting table, wherein the control means is an automatic selected by the control command. When the control mode has a low-temperature steaming course and heating is started in the low-temperature steaming course, the process proceeds to a first process of heating at a first predetermined output, and the temperature detection means is in the cooking container during the first process. When the first predetermined time has elapsed after detecting boiling in the apparatus, the operation means moves to a second step of heating the heating output with a second predetermined output smaller than the first predetermined output, and the operating means is in the second step. Steamed When a replenishment command is input, the process proceeds to a third step of heating for a second predetermined time with a third predetermined output greater than the second predetermined output, and then heated with a fourth predetermined output smaller than the third predetermined output. A cooking device that moves to 4 steps. The control means changes the second predetermined output or the fourth predetermined output so that the detected temperature of the temperature detecting means in the second step or the fourth step becomes a control temperature necessary for producing steam having a temperature of 50 ° C. or higher and 95 ° C. or lower. The cooking device according to claim 1. The cooking device according to claim 2, wherein the control means can change the control temperature by inputting a control temperature change command from the operation means in the second step or the fourth step. 4. The control means according to claim 1, wherein an output change command for changing the steam temperature by changing the second predetermined output in the second step or the fourth predetermined output in the fourth step can be input from the operation unit. The heating cooker according to item 1. The cooking device according to any one of claims 1 to 4, further comprising a notification unit, wherein the control unit notifies that the food to be cooked should be input by the notification unit when shifting from the first step to the second step. vessel. The operation means is provided with a food selection key capable of selecting the amount and type of the food, and the control means is based on the amount and type of the food selected by the food selection key, in the first predetermined time in the first step or in the third step. The cooking device according to any one of claims 1 to 5, wherein the third predetermined time is changed. The cooking device according to any one of claims 1 to 6, wherein the control means sets the third predetermined output to the same heating output as the first predetermined output. The cooking device according to any one of claims 1 to 7, wherein the control means sets the fourth predetermined output to the same heating output as the second predetermined output.

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