JP5496168B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker provided with weight detection means.

  Cooking to cook is something that denatures starch or protein in the cooked food or absorbs moisture in the cooked food by raising the temperature of the cooked object and cooked food. It is. At this time, by temperature control, the taste of the food to be cooked, that is, the texture of the food to be cooked, such as the hardness and stickiness, the sweetness mainly due to changes in the components based on the enzyme reaction, the taste of the soup by soaking in the soup and seasonings It is known that the density changes. For this reason, appropriate temperature control is required in accordance with the cooking menu for the user to select taste preferences. Here, in order to control the food to be cooked to a predetermined temperature, it is necessary to change the input energy to the heating means in accordance with the amount of the food to be cooked.

  Therefore, in an electric rice cooker, temperature control is roughly performed in the preheating process, the pre-boiling process, the boiling process, and the steaming process after the start of cooking. And, for example, to cook rice harder, the temperature of the preheating process should be lowered and shortened, the pre-boiling process and the boiling process should be shortened, but the rice core tends to remain, so the steaming process is set longer. Control is performed. On the other hand, among these temperature controls, in the case of holding a constant temperature, the heating control means may be feedback-controlled based on the temperature detection means to control the power input timing and power. In order to reach a predetermined temperature in a predetermined time, it is necessary to control such that a large amount of power is input when cooking a large amount of rice and a small amount of power is generated when cooking a small amount of rice.

  In view of this, various rice cookers have been devised that determine the amount of cooked rice and perform appropriate temperature control. As such, a rice cooker has been devised in which a result based on a plurality of rice cooking amount determination functions is selected according to a menu (see, for example, Patent Document 1). Moreover, when the weight detection result and the temperature detection result are different, a rice cooker has been devised that shifts the control target temperature based on a temperature detection error (see, for example, Patent Document 2).

Japanese Patent No. 3891155 (Embodiment 1) JP 2007-97935 A (6th and 7th pages)

  In the rice cooker described in Patent Document 1, based on a plurality of rice cooking amount determination results, a determination result to be prioritized according to the rice cooking menu is selected, or a determination result with less rice cooking amount erroneous determination is selected, Correction of rice cooking control based on each rice cooking amount detection result is carried out. However, in the rice cooker described in Patent Document 1, when rice cooking based on the erroneous detection result has already been started, since the control according to the correct amount of rice cooking is performed from the middle, the desired target is cooked. There is a problem that deviation occurs.

  Further, in the rice cooker described in Patent Document 2, when the weight detection result and the temperature detection result are different, it is determined as a temperature detection error and the control target temperature is shifted to correct the rice cooking control. However, in the rice cooker described in Patent Document 2, there is a problem that it is not possible to correct a multiple error with a weight detection error or temperature detection.

  The present invention has been made to solve the above-described problems, and when performing temperature control suitable for the cooking menu selected by the user, heating control is performed based on an erroneous estimation of the amount of food to be cooked. It is an object of the present invention to provide a cooking device capable of performing temperature control so that a cooking menu initially selected by the user can be obtained by temperature control correction from the middle.

A cooking device according to the present invention includes a container for storing an object to be cooked, a main body for storing the container, a heating means provided on the main body for heating the container, the container, and a stored item in the container. Temperature detection means for detecting at least one of the temperature, weight detection means for detecting the weight of the contents in the container, input means for inputting various setting conditions, and detection results of the temperature detection means A control device that controls the heating means in accordance with information from the input means, the control device performs a first storage amount estimation that estimates a storage amount from a detection result of the weight detection means, After the first storage amount estimation, a second storage amount estimation is performed to estimate the storage amount from the detection result of the temperature detection means, and after the second storage amount estimation, the detection result of the temperature detection means is preset. value Perform a third housing quantitative prediction of estimating the accommodating amount from time to reach, the first housing quantity accommodating quantitative prediction value obtained by estimation and the accommodating amount estimation value obtained in the second accommodating quantitative prediction The temperature of the food to be cooked based on the heating control according to the stored amount estimated value obtained by the third stored amount estimation when the stored amount estimated value obtained by the third stored amount estimation is different from each other. Comparing the change with the temperature history measured value based on the first storage amount estimation and the second storage amount estimation, and correcting heating control so that the state is heated according to the information from the input means Is to execute.

  According to the heating cooker of the present invention, even if the contained amount detection result is incorrect and the correct temperature control according to the contained amount cannot be performed, the correction heating control can be executed. Can be heated to a state corresponding to information from the input means.

It is a cross-sectional schematic diagram which shows schematically the structure of the rice cooker which concerns on embodiment of this invention. It is a flowchart which shows the flow of the process of the rice cooking process of the rice cooker which concerns on this Embodiment, and rice cooking amount detection. It is a figure which shows the transition of the temperature of the rice cooker in the rice cooking process of the rice cooker which concerns on this Embodiment, and the electricity supply to a heating coil. It is a flowchart which shows the flow of the process at the time of determining the rice cooking control after the 3rd rice cooking amount estimation in the rice cooking process of the rice cooker which concerns on this Embodiment.

  Hereinafter, embodiments of a heating cooker according to the present invention will be described with reference to the drawings. Moreover, in embodiment, it demonstrates supposing that the heating cooker which concerns on this invention is an IH type rice cooker. The present invention is not limited to the embodiments described below. Moreover, in the following drawings including FIG. 1, the relationship of the size of each component may be different from the actual one.

  FIG. 1 is a schematic cross-sectional view schematically showing a configuration of a rice cooker 100 according to an embodiment of the present invention. Based on FIG. 1, the structure of the rice cooker 100 is demonstrated. This rice cooker 100 is an example of a heating cooker, and cooks the food to be cooked by heating the rice cooker 9 containing the food to be heated (food such as rice and water) with the heating coil 3. As shown in FIG. 1, the rice cooker 100 is mainly composed of a main body 1 and a lid 10. The rice cooker 9 is an example of the “container” in the present invention.

  The main body 1 includes a hook support 2, a heating coil 3 as a heating unit, a temperature sensor 4, a weight sensor 5 provided on a leg 11, a sensor information record determination unit 6, and power input to the heating coil 3. And a control means 7. A leg 11 that supports the main body 1 is provided at the bottom of the main body 1. The sensor information record determination unit 6 and the power input control unit 7 are collectively referred to as a control device 50. The control device 50 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer or a CPU, and software executed thereon. .

  The lid 10 covers an opening provided on the upper surface of the main body 1 via a hinge 12 so as to be openable and closable. The lid 10 is provided with a steam outlet (not shown) for discharging steam generated during rice cooking to the outside. The lid 10 also includes cooking menu input means 8. In FIG. 1, the cooking menu input unit 8 is provided in the lid 10 as an example, but the cooking menu input unit 8 may be provided in a part of the side surface of the main body 1. In addition, a substantially disk-shaped inner lid capable of sealing the opening of the rice cooker 9 is detachably attached to the inside of the lid 10 (the side covering the opening of the rice cooker 9).

  The main body 1 has a hook support portion 2 formed therein. The pot support portion 2 is formed in a bottomed cylindrical shape, and the rice cooker 9 is detachably accommodated therein. The heating coil 3 is controlled by the power input control means 7 and heats the rice cooker 9. The rice cooker 9 is formed in a bottomed cylindrical shape having an opening on the upper surface, is housed in the pot support 2, and includes a magnetic metal that generates heat by induction heating.

  The temperature sensor 4 is composed of a thermocouple or infrared detecting means, and is installed on the bottom of the rice cooker 9, the lid 10, etc., and the surface temperature of the rice cooker 9 and the food to be cooked such as food stored in the rice cooker 9. It detects at least one of the temperatures. Information detected by the temperature sensor 4 is input to the sensor information record determination unit 6. In FIG. 1, the state which provided the temperature sensor 4 in the bottom of the rice cooker 9 is shown as an example. The weight sensor 5 is composed of a strain gauge or a piezoelectric element, and is installed on the bottom of the rice cooker 9, the pot support 2, the legs 11, etc., and detects the weight of the food to be cooked inside the rice cooker 9. Information detected by the weight sensor 5 is input to the sensor information record determination unit 6.

  Based on the temperature information from the temperature sensor 4, the sensor information record determination unit 6 feeds back the temperature sensor value so as to reach a predetermined temperature recorded in advance for a predetermined time, thereby operating the power input control unit 7. . Or the sensor information recording determination means 6 selects the pattern based on the rice cooking amount determination result from the power input control patterns according to the plurality of rice cooking level recorded in advance, and operates the power input control means 7. In addition, since an electric power input control pattern changes according to cooking menu input and detected rice cooking amount, the electric power in each rice cooking process from these values (value corresponding to cooking menu input, value corresponding to detected rice cooking amount) It is desirable to calculate parameters such as time with a microcomputer.

  The power input control means 7 includes a microcomputer and a control circuit mounted on a control board, and controls the drive of each part constituting the rice cooker 100. In particular, the heating coil is in accordance with instructions from the sensor information record determination means 6 3 to control the input power. That is, the power input control means 7 is the power determined by the sensor information record determination means 6 by the program built in advance based on the detection information of the temperature sensor 4 and the weight sensor 5 and the input to the cooking menu input means 8. The operation and stop control of the heating coil 3 are performed according to the input control pattern.

  The cooking menu input means 8 is for the user to input various setting conditions such as the start, cancellation and reservation of cooking. In addition, you may make the cooking menu input means 8 combine the function as a display means to display various information, such as a menu of rice cooking, time. Further, the display means may be provided in the main body 1 or the lid 10 separately from the cooking menu input means 8.

  Next, the effect | action of the rice cooker 100 is demonstrated using FIG.2 and FIG.3. FIG. 2 is a flowchart showing the flow of the rice cooking process of the rice cooker 100 and the process of detecting the amount of rice cooked. FIG. 3 is a diagram illustrating the transition of the temperature of the rice cooker 9 and the energization power to the heating coil 3 in the rice cooking process of the rice cooker 100. In addition, in FIG. 2, operation of the rice cooker 100 by a user is shown collectively.

  As shown in FIG. 3, the rice cooking process of the rice cooker 100 includes a preheating process (steps S106 to S109 in FIG. 2), a pre-boiling process (steps S110 to S114 in FIG. 2), and a boiling process (step S116 in FIG. 2). ), A dry-up process, and a steaming process (step S117 in FIG. 2). Moreover, although not shown in FIG.2 and FIG.3, a dry-up process consists of a part of post process of a boiling process, and a part of pre process of a steaming process.

  The preheating step is a stage before the water in the rice cooker 9 boils, and the rice cooker 9 is heated at a predetermined temperature for a predetermined time, thereby promoting the water absorption of the rice and is a sugar or umami component which is a sweet component. This is a step of generating a taste component such as an amino acid. In the preheating step, the power input control means 7 receives an instruction from the sensor information record determination means 6 and repeats energization and power interruption to the heating coil 3 so that the temperature of the rice cooker 9 becomes a predetermined preheating temperature. Adjust. Here, the preheating temperature is a temperature (for example, less than about 60 ° C.) at which the temperature of the water in the rice cooker 9 can be maintained at a temperature at which rice gelatinization does not start.

  The pre-boiling process is a process from the end of the preheating process until the water in the rice cooker 9 boils. When the water in the rice cooker 9 boils, the boiling process starts.

  In the boiling process, the boiling of water is maintained, thereby promoting gelatinization of rice starch.

  The dry-up process is a process for removing excess water. The dry-up process can be divided into a process until reaching a temperature (dry-up determination temperature) for determining that there is no excess water in the rice cooker 9 and a dry-up state is reached, and a subsequent process. . In the previous stage of the dry-up process, excess moisture released in the rice cooker 9 is reduced, so that the temperature of the rice cooker 9 is higher than that in the boiling process. When the rice cooker 9 reaches a predetermined temperature in the process preceding the dry-up, the process proceeds to the process subsequent to the dry-up. Even in the subsequent process of the dry-up, the rice cooker 9 maintains a high temperature equal to or higher than the boiling temperature. And if the rice cooking pot 9 becomes lower than the boiling temperature in the subsequent stage of the dry-up, the process proceeds to the steaming process, and the rice cooking ends when a predetermined time elapses in the steaming process.

  Here, in the dry-up process, since the rice cooker 9 is at a high temperature equal to or higher than the boiling temperature, the evaporation of the water in the rice cooker 9, particularly the portion of the rice in contact with the rice cooker 9, is likely to proceed. The longer the time of the dry-up process and the higher the temperature at the time of shifting to the subsequent process of the dry-up, the easier the reaction such as browning or curing proceeds. In particular, the higher the temperature at which the process proceeds to the subsequent stage of dry-up, the more the cooked rice in contact with the rice cooker 9 tends to brown. Moreover, there exists a tendency for the water | moisture content of the rice cooked to the rice cooking pot 9 to be in the state which flew away and to harden, so that the time of a dry-up process is long.

Next, the rice cooking operation of the rice cooker 100 will be further described with reference to FIG.
First, the user puts rice and water into the rice cooker 9, closes the lid 10, and uses the above-described cooking menu input means 8, and the cooked state at the completion of cooking rice (for example, white rice, firm, less sticky, Etc.) is selected and selected (step S101). In the rice cooker 100, after the rice cooking menu is selected, the rice cooking switch is operated by the user to start rice cooking (step S102). The rice cooking switch may be provided as part of the cooking menu input means 8.

  When the rice cooking switch is operated by the user and the start of rice cooking is instructed, the control device 50 takes in the weight (rice cooking amount) detected by the weight sensor 5 (step S103) and obtains the first rice cooking amount estimated value. One rice cooking amount judgment is performed. In the first rice cooking amount determination, the control device 50 obtains a first cooked rice amount estimated value suitable for the selected cooking menu and the weight detected by the weight sensor 5, and this first cooked rice amount estimated value. Based on the above, the heat input amount and time of the preheating process are determined (step S104). This preheating step corresponds to the “first heating control step” of the present invention.

  Next, the control device 50 takes in the initial water temperature detected by the temperature sensor 4 (step S105), starts heating in the preheating process (step S106), and measures the time to reach a preset temperature (step S107). ), And the temperature after a certain time is measured (step S108). Then, the control device 50 starts from at least one of the initial water temperature, the time when the temperature reaches a preset temperature (predetermined temperature arrival time), and the temperature after a predetermined time (predetermined temperature maintenance heat amount (input energy required for maintaining the predetermined temperature)). The 2nd rice cooking amount estimation which calculates | requires the 2nd rice cooking amount estimated value is performed. Thereafter, the control device 50 completes the preheating process (step S109).

  Then, when the first estimated amount of cooked rice and the estimated second value of cooked rice match, the control device 50 determines the amount of heat input and time of the pre-boiling process based on this value, If the estimated amount of cooked rice is different from the estimated value of the second cooked rice, the control of the pre-boiling process is determined based on one of the estimated amounts of cooked rice, taking into account the water temperature, weight, etc. (Step S110).

  Since the preheating step is performed from room temperature to about 60 ° C., for example, when implementing a menu with a high initial water temperature and a low preheating temperature, it is assumed that the accuracy of the second estimated rice cooking amount based on temperature detection is low. Is done. In this case, it is desirable to use the first estimated amount of cooked rice based on weight. In addition, when a large amount of rice is estimated from the first estimated amount of cooked rice, when the temperature rise during preheating is fast and the second estimated amount of cooked rice indicates a small amount of cooked rice, the rice cooker 100 is installed. It is desirable to use the second estimated amount of cooked rice because it is assumed that the amount of cooked rice is erroneously detected, such as the inclination of the surface or a foreign object placed on the rice cooker 100.

  Subsequently, the control device 50 starts heating in the pre-boiling process, measures the temperature detected by the temperature sensor 4, measures the time to reach a preset temperature (step S112), and the third rice cooking amount 3rd rice cooking amount estimation which calculates | requires an estimated value is performed. Regardless of the temperature, the water temperature can be reliably detected at about 40 ° C, which is higher than the temperature, and when it reaches 100 ° C, local boiling starts and the water temperature becomes uneven, so the water is compared. Uniform and steady convection is easily performed when the bottom temperature is less than 100 ° C.

  That is, as in the rice cooker 100, in the detection of the amount of food to be cooked, which is a mixture of water and solids, the bottom of the kettle is based on the temperature rise rate detection result in a temperature range of approximately 40 ° C. to less than 100 ° C. It is considered that the amount of cooked rice is highly accurate. Therefore, the control device 50 uses the time required for the bottom of the pot to reach approximately 40 ° C. or more and less than 100 ° C. or the third rice cooking amount estimation value based on the third rice cooking amount estimation based on the input energy as the true rice cooking amount. The amount is determined (step S113). When it is not such a state, the control apparatus 50 determines either the 1st estimated value or the 2nd estimated value as a true rice cooking amount. Thereafter, the control device 50 completes the pre-boiling process (step S114). The pre-boiling process is a process from the end of the preheating process until the water in the rice cooker 9 has boiled.

  Here, the control device 50 compares the true cooked rice amount (third cooked rice amount estimated value) with each of the first cooked rice amount estimated value and the second cooked rice amount estimated value up to this point, The heating control determination sequence described later shown in FIG. 3 is performed to determine the heating control after the boiling process (step S115). That is, if the heating control determination sequence is performed, the control device 50 issues an instruction to the power input control means 7 based on the content, performs the boiling process (step S116), the steaming process (step S117), and completes rice cooking. (Step S118).

  Next, the sequence for heating control determination after the 3rd rice cooking amount estimated value is obtained is demonstrated using FIG. FIG. 4 is a flowchart showing the flow of processing when determining the rice cooking control after the third rice cooking amount estimation in the rice cooking process of the rice cooker 100. The flow of the flowchart in FIG. 4 corresponds to the flow from step S112 to step S117 of the flowchart shown in FIG.

  Needless to say, there is no problem if the third estimated amount of cooked rice, the first estimated amount of cooked rice, and the second estimated amount of cooked rice match each other. That is, when the control device 50 determines that the third estimated amount of cooked rice, the first estimated amount of cooked rice up to this point, and the estimated second estimated amount of cooked rice match each other, The rice cooking control based on the estimated rice cooking amount is continued (step S201; YES).

  On the other hand, when the control device 50 determines that any one of the third estimated rice cooking amount, the first estimated rice cooking amount up to this point, and the second estimated rice cooking amount is different (step S201; NO), the first rice cooking amount estimation until the true rice cooking amount judgment accumulated in the sensor information record judgment means 6, the rice cooking control based on the second rice cooking amount estimation or the temperature history actual measurement value is read, and the true rice cooking amount judgment and thereafter In addition, each cooked state is predicted when the temperature is controlled according to each estimation (step S202). That is, the control device 50 compares and compares the temperature change of the cooking object based on the heating control according to the third estimated amount of cooked rice with the actual temperature measured value recorded on itself, and cooks each of them. The rising state is predicted.

  As a result, when it is determined that the cooked state (for example, white rice, firm, less sticky, etc.) at the completion of the rice cooking that the user initially selected is obtained, the control device 50 sets the third estimated rice cooking amount. Based on this, rice cooking is performed (step S202; YES).

  On the other hand, if the rice is cooked as it is, the influence of the rice cooking control based on the erroneous detection so far is great, and it is assumed that the cooked state deviates from the cooked target specified by the user (step S202; NO). The device 50 corrects the rice cooking control (step S203).

  Correction of rice cooking control is implemented as follows, for example. Consider the case where the user starts cooking rice by specifying “harder / less sticky” and erroneously detects 1 go as 5.5 go in the first rice cooking amount estimation by weight detection. In such a case, since the preheating process initial stage is performed with a large input adjusted to 5.5, even when input correction is performed by the second rice cooking amount estimation based on the temperature sensor 4, the rice / water temperature is higher than the predetermined preheating temperature. Will overshoot, and the water absorption of rice will be higher than prescribed.

  After the amount of cooked rice is determined to be 1 go by the third rice cooked amount determination in the pre-boiling process, even if the rice cooking control is adjusted to 1 go, the water absorption is already excessive, so "hard and less sticky" It is possible to obtain a determination that it cannot be obtained. Here, the correction control pattern is read out in accordance with “when 1 st is mistakenly detected as 5.5 when aiming for stiffer / less sticky”. That is, the control device 50 shortens the boiling process from the normal correct one-cooked rice, and increases and shortens the temperature setting of the steaming process, thereby reducing the amount of water absorption and promoting the evaporation of moisture from the rice. Implement control to reduce the amount.

  As described above, in order to read out the correction control pattern in accordance with the erroneous detection pattern, it is necessary to record in advance all the erroneous detection pattern and the correction control pattern corresponding to the erroneous detection pattern. Due to the limitation of the memory amount of 6, it is conceivable that all of these memories cannot be held. Alternatively, in order to limit the number of patterns to be stored in accordance with the storage capacity of the sensor information recording determination unit 6, there may be a case where the correction accuracy is reduced. Therefore, the sensor information record determination unit 6 may be provided with a function of calculating the correction control pattern according to the level of erroneous control based on erroneous detection.

  For example, the correction control pattern or temperature history implemented based on the erroneous detection is compared with the control pattern or temperature history when correctly implemented, and these differences are converted into deviations from the target in the cooked state. As a result of falsely detecting 1 go as 5.5 go, if the temperature during the preheating process is 5 ° C higher than the correct temperature control and 10 minutes longer, the target hardness / stickiness is determined from the difference between the temperature and time Is calculated as “hardness + 3, stickiness + 1”. Then, the control which correct | amends from the normal control for 1 go rice cooking is calculated so that "hardness-3, stickiness-1" may be obtained after a boiling process. With the combination of shortening the boiling step by 3 minutes and shortening the steaming step by 5 ° C. and shortening by 3 minutes, cooking can be achieved with the target hardness and stickiness.

  Similarly, let us consider a case where the user starts cooking rice by designating “soft and sticky” and erroneously detects 5.5 go as 1 go in the first rice cooking amount estimation by weight detection. In such a case, the initial stage of the preheating process is performed with a small number of inputs in accordance with one case, so even when the input correction is performed by the second rice cooking amount estimation based on the temperature sensor 4, the rice / water temperature is lower than the predetermined preheating temperature. For example, when preheating is terminated in a predetermined time from the total rice cooking time limit, the water absorption of rice becomes less than the predetermined.

  After the amount of cooked rice was determined to be 5.5 go by the third rice cooked amount determination in the pre-boiling process, even if the rice cooked to 5.5 go was carried out, the "hardness-" 4 and stickiness-3 ". Therefore, the correction control is calculated so that “hardness +4, stickiness +3” can be obtained in the boiling process, and the boiling process is set to 2 ° C. lower for 8 minutes, and the steaming process is set to 3 ° C. lower for 10 minutes. , The cooked can be the target hardness and stickiness.

  When the rice cooking amount is erroneously detected to be low and rice is cooked in accordance with the correct large amount of rice cooking after the boiling process, it is generally necessary to increase the heating power and correct the control in a direction to compensate for the lack of heat input. At this time, the temperature around the heating coil 3 and the main body is excessively increased, and the rice is easily burnt or dried. For this reason, it is required to design the periphery of the main body 1 and the heating coil 3 to have heat resistance and cooling power that can withstand the amount of heat input during correction control. In addition, when steaming or drying of the rice is assumed, a mechanism that closes the steam outlet or reduces water condensed in the steam discharge path to rice so as to suppress moisture evaporation from the rice after the steaming process It is desirable to provide

  As described above, the rice cooker 100 can start proper rice cooking control according to the amount of rice cooking from the stage before the boiling process using the weight sensor 5 and can easily obtain the cooked state specified by the user. By providing a control method that corrects an error in rice cooking control based on an erroneous detection of the amount of cooked rice, it is possible to greatly suppress the failure of cooking.

  As part of correcting the temperature control based on the difference between the weight sensor 5 and the temperature sensor 4, the following control may be performed. It is assumed that the rice cooker 100 performs the steps from the start of rice cooking to the completion of rice cooking with the lid 10 closed, and the user does not open the lid halfway to take out or add contents. Therefore, during the rice cooking process, there is no change in weight except for the weight reduction by the amount of steam that escapes from the steam outlet and the buoyancy of the air in the body due to heating. However, when there is a lot of steam discharge due to deterioration of packing between the rice cooker 9 and the lid 10 or forgetting to attach a steam discharge port, an abnormal weight reduction is detected.

  Therefore, when a weight change more than a predetermined value occurs during the rice cooking process with respect to the estimated rice cooking amount based on the temperature sensor 4, it is determined that the rice cooker 100 is abnormal and the rice cooking is stopped or the rice cooking control is most performed. Correction can be made to control with less steam generation. By doing so, it is possible to provide a rice cooker 100 that is less likely to be burned and that provides a deliciously cooked finish.

  The heating control correction described above is particularly preferably applied to a rice cooker having a mechanism that condenses steam generated during heating and does not leak the steam to the outside of the main body. That is, rice cookers with specifications that do not leak steam are used by users in the vicinity of sealed spaces, low-moisture-resistant wallpaper and furniture, so steam leaks are detected accurately and rice cooking control is corrected. Because it is important.

  As mentioned above, although the rice cooker 100 was assumed and embodiment of the heating cooker which concerns on this invention was described, a main body is not limited to a rice cooker, this invention is a weight detection means (weight sensor) and temperature detection. The present invention can also be applied to heating cookers having means (temperature sensors), such as appliances such as IH cookers, microwave ovens, table heater cookers, and gas stoves. In addition, when applying this invention in cases other than the rice cooker 100, what is necessary is just to replace the part demonstrated as "the amount of rice cooking" with "the amount of things to contain."

  For example, when the present invention is applied to an IH cooker, when using a weight sensor that detects distortion of the glass top plate and an infrared detection type temperature sensor provided on the lower surface of the glass, Performs heating control based on weight detection, simmers potatoes that are difficult to pass through at about 60 ° C, and then carries out a process that leads to boiling, where the true amount of food to be cooked is determined and the boiling is maintained I do. By properly correcting the thermal power, it is possible to provide an IH cooker that can be cooked with less cooking and flavored.

  In addition, when the present invention is applied to a tabletop gas stove, when cooking a pot with a gas stove, the initial stage is based on weight detection until boiling, and after boiling, the amount of heat required to keep the pan temperature constant is used for cooking. By detecting the amount of material and performing heating control according to this, it is possible to provide a gas stove that can not only waste heat according to the amount of food to be cooked but also does not excessively harden or shrink the meat. .

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Pot support part, 3 Heating coil, 4 Temperature sensor, 5 Weight sensor, 6 Sensor information record determination means, 7 Power input control means, 8 Cooking menu input means, 9 Rice cooker, 10 lids, 11 legs, 12 Hinge, 50 control device, 100 rice cooker.

Claims (10)

A container for storing the cooking object;
A main body for storing the container;
A heating means provided on the main body for heating the container;
Temperature detecting means for detecting the temperature of at least one of the container and the contents in the container;
Weight detection means for detecting the weight of the contents in the container;
An input means for inputting various setting conditions;
A control device that records the detection result of the temperature detection means and controls the heating means in accordance with information from the input means;
With
The control device includes:
Performing a first stored amount estimation to estimate the stored amount from the detection result of the weight detection means,
After the first storage amount estimation, perform a second storage amount estimation to estimate the storage amount from the detection result of the temperature detection means,
Performing a third stored amount estimation to estimate the stored amount from the time until the detection result of the temperature detection means reaches a preset value after the second stored amount estimation,
The estimated storage amount obtained by the first stored amount estimation and the estimated stored amount obtained by the second stored amount estimate are different from the estimated stored amount obtained by the third stored amount estimation. When I was
Temperature change of the cooking object based on the heating control according to the estimated amount of contents obtained in the third estimated amount of contents, and a temperature history actual value based on the first estimated amount of stored contents and the second estimated amount of stored contents And performing correction heating control so as to be heated in a state according to the information from the input means. The control device includes:
Temperature change of the cooking object based on the heating control according to the estimated amount of contents obtained in the third estimated amount of contents, and a temperature history actual value based on the first estimated amount of stored contents and the second estimated amount of stored contents As a result of comparing and collating the door,
If it is determined that a state corresponding to the information from the input means is obtained, the heating control according to the amount of stored amount estimated in the third amount of stored amount is continued,
When it is determined that a state according to information from the input means cannot be obtained, the correction heating control different from the heating control according to the stored amount estimated value obtained by the third stored amount estimation is executed. The heating cooker according to 1. The cooking device according to claim 1 or 2, wherein at least one of the hardness, stickiness, sweetness, and taste of the food to be cooked is provided as a cooking menu that can be specified from the input means. The control device includes:
After the start of cooking, the first stored amount is estimated, the first heating control step based on the estimated value is performed,
Based on the input energy detection result required for temperature change or temperature maintenance after the start of heating, the second stored amount estimation is performed,
When the amount of stored amount estimated by the first amount of stored amount is different from the amount of stored amount estimated by the second amount of stored amount estimation,
The heating control is executed after the second stored amount estimation and before the third stored amount estimate based on any estimated value by summing up the temperature of the stored item and the weight of the stored item. The heating cooker according to any one of 3 above. In a state where water and solid food are accommodated in a container as an object to be cooked,
The control device includes:
From the total weight of water and solid food stored in the container, the first amount of storage is estimated,
The cooker according to any one of claims 1 to 4, wherein after the start of heating, the amount of the second stored item is estimated in a stage where the surface temperature of the container is controlled to a constant temperature of 100 ° C or lower. The control device includes:
The cooking device according to claim 5 for the third accommodating amount estimated from the time that the surface temperature of the container is required to reach from 40 ° C. over a temperature range of below 100 ° C., a temperature set in advance. The control device includes:
In the correction heating control, when it is determined that the estimated amount of contained amount obtained by the first contained amount estimate is larger than the estimated amount of contained amount obtained by the third contained amount estimate, The heating cooker according to any one of claims 1 to 6, wherein the input in the heating control after the estimation of the amount of the three items is kept lower than the original heating control. The control device includes:
In the correction heating control, when it is determined that there are more storage amount estimation values obtained by the third storage amount estimation than the storage amount estimation values obtained by the first storage amount estimation , The heating cooker according to any one of claims 1 to 6, wherein an input in the heating control after the estimation of the amount of three items is made higher than in the original heating control. The control device includes:
The cooking device according to any one of claims 1 to 8, wherein when the weight detection unit detects an abnormal weight change during cooking, temperature control different from a designated cooking menu is performed. The cooking device according to any one of claims 1 to 9, wherein the steam generated during heating is condensed to prevent the steam from leaking to the outside of the main body.

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