JP6050063B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device, and more particularly to a cooking device such as a rice cooker.

  As the cooking device, there are a microwave oven, a rice cooker, and the like, and a cooking sequence is executed so as to achieve a preferable result.

  In the microwave oven of Patent Document 1 (Japanese Patent Application Laid-Open No. 8-100994), in order to prevent the occurrence of temperature unevenness during cooking, the cooking content of the cooking menu input by the user and the detected weight of the food are used. The total heating amount required for cooking is obtained, the total heating time is calculated from the total heating amount using a predetermined formula, and the microwave output is switched according to the calculated heating time.

  Patent Document 2 (Japanese Patent Laid-Open No. 2007-3135) describes a heating cooker that automatically cooks jam (confiture) that has been subjected to saccharification. Specifically, when the user selects a configuration from the menu, automatic cooking is performed according to a predetermined heating pattern based on the time and output effective for raising the temperature of the cooking container uniformly and quickly.

  Moreover, in the rice cooker of patent document 3 (Unexamined-Japanese-Patent No. 2010-82468), if a user operates the input switch and inputs a desired menu, cooking, etc., heating control is appropriately performed with a desired heating control pattern. Is done.

JP-A-8-10000924 Japanese Patent Laid-Open No. 2007-3135 JP 2010-82468 A

  Recent rice cookers have a function of applying a rice cooking function to cooking other than rice cooking, and accordingly, users who cook side dishes using a rice cooker are increasing. When a user selects a desired dish from a general-purpose recipe book and cooks it using his / her own rice cooker, the user needs to select a suitable course while understanding the function of the rice cooker, which is difficult to use. It was.

  However, the above-described conventional cooking device requires menu selection by the user in order to determine the heating control pattern (combination of time and output) for cooking. It has been done.

  Therefore, an object of the present invention is to provide a cooking device that can simplify a setting operation by a user for cooking.

  A cooking device according to an aspect of the present invention includes a pot for accommodating an object to be heated, a heating unit for heating the pot, a memory for storing a plurality of cooking courses, and input of parameters for cooking. A parameter input unit for receiving and a control unit that controls heating of the heating unit are provided, and the control unit selects a cooking course from the memory based on the parameters input to the parameter input unit.

  Preferably, a temperature detection unit for detecting the temperature of the pot is further provided, the heating cooker stores a heating sequence including a plurality of steps corresponding to the cooking course, and the control unit corresponds to the selected cooking course. Prior to starting the heating control of the heating unit according to the heating sequence, includes means for determining whether to execute the heating sequence by skipping some of the plurality of steps from the temperature detected by the temperature detection unit. .

  Preferably, the parameter includes a heating time, and the means for determining determines the heating sequence from the temperature detected by the temperature detection unit and the length of the heating time of the input parameter prior to the start of heating control of the heating unit. And means for determining whether or not to skip a part of the plurality of steps.

Preferably, some of the plurality of steps are one or more of the plurality of steps.
Preferably, the plurality of steps include a first step of heating and heating the kettle to a predetermined first temperature, and a second step of heating and heating the kettle to a predetermined second temperature after the first step. And at least one of the plurality of steps includes a first step.

  Preferably, the parameter includes a heating time, the heating cooker further includes a timer for measuring an elapsed time from the start of the heating control according to the heating sequence, and the control unit is configured to keep the heating temperature at a predetermined temperature. Further comprising a heat retention control means for controlling the heating unit so as to maintain a third temperature, and when the heating control according to the heating sequence is completed, an elapsed time measured by the timer and a heating time indicated by the input parameter, From the comparison result, it is then determined whether or not the heating unit is controlled by the heat retention control means.

  Preferably, the control unit includes means for acquiring a temperature increase amount in a predetermined period after the start of control of the heating unit from the temperature detected by the temperature detection unit, and from the acquired temperature increase amount, the heating sequence is performed. It is determined whether or not to skip a part of the plurality of steps.

Preferably, the heating cooker is a rice cooker.
When the other situation of this invention is followed, the control method of a heating cooker is provided. The heating cooker includes a pot for storing an object to be heated, a heating unit for heating the pot, and a memory for storing a plurality of cooking courses. The control method includes a step of inputting parameters for cooking, and a step of selecting a cooking course from the memory based on the input parameters.

  According to the present invention, the user can cause the heating cooker to perform the heating operation with a simple operation of inputting desired parameters to the cooking device.

It is the schematic perspective view which looked at the rice cooker which concerns on this Embodiment from diagonally upward. It is a schematic perspective view of the rice cooker of the state which opened the cover which concerns on this Embodiment. It is the schematic which looked at the rotary body which concerns on this Embodiment from the inner pot side. It is a schematic perspective view for demonstrating the stirring state of the 1st, 2nd stirring body which concerns on this Embodiment. It is the schematic top view which looked at the rice cooker which concerns on this Embodiment from upper direction. It is an enlarged view of the liquid crystal display part which concerns on this Embodiment. It is the schematic of the cross section which cut the rice cooker which concerns on this Embodiment with the vertical surface. It is a block diagram showing the outline | summary of the structure of the control system of the rice cooker which concerns on this Embodiment. It is a block diagram showing the detail of the main control system in the control system structure of FIG. It is a block diagram showing the detail of the sub control system in the control structure of FIG. It is a schematic flowchart of the process for the heat cooking by the rice cooker which concerns on this Embodiment. It is a process flowchart for the heat cooking which concerns on this Embodiment 1. FIG. It is a figure explaining an example of the memory content of ROM concerning this Embodiment 1. FIG. It is a figure which shows typically the temperature change of the brown rice sequence which concerns on this Embodiment 1. FIG. It is a figure which shows typically the temperature change of the white rice sequence which concerns on this Embodiment 1. FIG. It is a figure which shows typically the temperature change of the quick-cooking sequence which concerns on this Embodiment 1. FIG. It is a process flowchart for the heat cooking which concerns on this Embodiment 2. FIG. It is a figure explaining an example of the memory content of ROM which concerns on this Embodiment 2. FIG. It is a figure for demonstrating the heating operation which concerns on this Embodiment.

  Embodiments of the present invention will be described below with reference to the drawings. In the following description, the same parts and components are denoted by the same reference numerals. Their names and functions are also the same.

  In the following examples, a rice cooker will be described as a specific example of the heating cooker according to the present invention. Of course, the cooking device is not limited to a rice cooker, and may be another cooking device such as an oven or a microwave oven.

<Device configuration>
FIG. 1 is a schematic perspective view of rice cooker 100 according to the present embodiment as viewed obliquely from above.

  With reference to FIG. 1, rice cooker 100 includes rice cooker body 1 and lid 2 attached to rice cooker body 1 so as to be openable and closable. The rice cooker body 1 is located below the lid 2.

  An open button 3 for opening the lid 2 is arranged on the front surface of the rice cooker body 1. A power cord 47 is disposed on the rear surface of the rice cooker body 1. Most of the power cord 47 is wound around a cord reel (not shown) in the rice cooker body 1 so that it can be pulled out.

  A liquid crystal display unit 5 for displaying a cooking method, a cooking name, and the like and a plurality of operation switches 6 are arranged on the front part of the upper surface of the lid 2, and the operation switch 6 has an LED for indicating an operation state. A (Light Emitting Diode) indicator 61 is provided. The operation switch 6 may be a switch that accepts a physical press, or may be a capacitive touch key. When the operation switch 6 is a capacitive touch key, a backlight of the touch key may be used instead of the indicator 61. The liquid crystal display unit 5 is an example of a display unit.

  A steam discharge port 2 a for discharging steam in the inner pot 7 (FIG. 2) corresponding to a pot for storing an object to be heated such as rice is provided at the rear part of the upper surface of the lid 2. .

FIG. 2 is a schematic perspective view of the rice cooker 100 with the lid 2 opened.
With reference to FIG. 2, the rice cooker main body 1 accommodates an inner pot 7 for accommodating rice or water as an example of an object to be heated.

  A locked portion 8 is provided at the front portion of the upper surface of the rice cooker body 1, and a locking portion 23 is provided at the front portion of the lower surface of the lid 2. The locking portion 23 is releasably locked to the locked portion 8.

  In the rice cooker body 1, a lid lock portion 9 for locking the lid 2 is provided. When the lid lock portion 9 does not lock the lid body 2, when the open button 3 is pressed, the locked portion 8 moves rearward, and the locking of the locking portion 23 with respect to the locked portion 8 is released. . When the lid lock portion 9 locks the lid body 2, the latched portion 8 does not move rearward even when the open button 3 is pressed, and the latching of the latching portion 23 with respect to the latched portion 8 is not released. .

  The lid body 2 includes an outer lid 21 positioned on the side opposite to the inner pot 7 side when the lid body 2 is closed, and an inner lid 22 positioned on the inner pot 7 side when the lid body 2 is closed. .

  A stirring motor 24 is installed in the outer lid 21. A connecting shaft (not shown) is rotatably installed in the central portion of the outer lid 21 and receives the rotational driving force generated by the stirring motor 24 via a pulley (not shown) and a belt (not shown). Rotate.

  A rotating body 25 is rotatably disposed between the rice cooker body 1 and the lid body 2 and is detachably attached to the lid body 2. More specifically, one end of the rotating shaft 29 protrudes from the portion of the rotating body 25 on the lid 2 side (see FIG. 4). One end of the rotating shaft 29 is detachably connected to the connecting shaft of the outer lid 21 and rotates integrally with the connecting shaft. The rotating shaft 29 is rotatable with respect to the rotating body 25.

  The rotating body 25 is provided with first and second stirring bodies 26A and 26B (which are also referred to as stirring bodies 26 as representative). The first and second stirring bodies 26A and 26B are adjacent to the rotating body 25 in the radial direction and are in contact with the rice in the inner pot 7 and the non-separated from the rice in the inner pot 7 and the like. The state of stirring can be switched. That is, each of the first and second agitating bodies 26A and 26B has one end rotatably attached to the rotating body 25 and the other end separated from the rotating body 25 or attached to the rotating body 25. It is possible to approach. The first and second stirring bodies 26A and 26B are examples of stirring bodies.

FIG. 3 is a schematic view of the rotating body 25 viewed from the inner pot 7 side.
The rotating body 25 includes a lid member 27 and an inner pan member 28 detachably attached to the surface of the lid member 27 on the inner pan 7 side. Between the lid-side member 27 and the inner pot-side member 28, the first and second agitator and umbrella gears 30, the first agitator gears 31A, 32A, and 33A, and the second agitator gear 31B, 32B and 33B are arranged. The rotational drive of the rotary shaft 29 is transmitted to the first agitator rotating shaft 34A via the first and second agitator / umbrella gears 30 and the first agitator gears 31A, 32A, 33A, It is transmitted to the second agitator rotating shaft 34B via the second agitator / umbrella gear 30 and the second agitator gears 31B, 32B, 33B. Thus, when the rotating shaft 29 rotates, the first and second stirring bodies 26A and 26B are rotated around the first and second stirring body rotating shafts 34A and 34B. It is possible to switch from the non-stirring state shown to the stirring state shown in FIG. 4 or from the stirring state to the non-stirring state.

  In addition, in FIG. 4, illustration of the rice cooker main body 1 and the cover body 2 is abbreviate | omitted so that 1st, 2nd stirring body 26A, 26B can be visually recognized.

FIG. 5 is a schematic top view of the rice cooker 100 as viewed from above.
Referring to FIG. 5, a liquid crystal display unit 5 as an example of a display unit and a plurality of operation switches 6 arranged so as to surround liquid crystal display unit 5 are provided on the front part of the upper surface of lid 2. Yes.

  The operation switch 6 includes a warm / cancel switch 6A, a dish selection switch 6B, a rice cooking selection switch 6C, a rice cooking / start switch 6D, a rice washing switch 6E, a reservation switch 6F, a downward switch 6G, and an upward direction. Switch 6H. The operation switches 6A to 6H are provided with LED indicators 61A to 61H, respectively.

  The heat retention / cancellation switch 6A is a switch for instructing the start of the heat retention or the cancellation of the started cooking or selected contents, and indicates that the heat retention state is present when the LED indicator 61A is lit.

  The dish selection switch 6B is a switch for selecting a cooking menu to be executed from the cooking menu stored in advance, and the cooking menu is selected in a predetermined order each time it is pressed. The LED indicator 61B is lit, indicating that the cooking menu has been selected.

  The rice cooking selection switch 6C is a switch for selecting a rice cooking menu to be executed from pre-stored rice cooking menus, and each time the button is pressed, the rice cooking menu is selected in a predetermined order. The LED indicator 61C is lit, indicating that the rice cooking menu is selected.

  The rice cooking / start switch 6D is a switch for instructing the start of a cooking sequence corresponding to a rice cooking menu, a cooking menu, a rice washing menu, which will be described later, or a set time, and is pressed to select the cooking sequence or first. Operation (cooking etc.) according to the program corresponding to the menu is started. When the LED indicator 61D is lit, this indicates that the rice cooking menu, cooking menu, or rice washing menu is being executed.

  The rice washing switch 6E is a switch for selecting a rice washing menu which is an operation menu for washing the rice contained in the inner pot 7 with water. The LED indicator 61E is lit to indicate that the rice washing menu is selected.

  The reservation switch 6F is a switch for instructing the start reservation of the rice cooking menu, the cooking menu, the rice washing menu, and the like, and accepts the time (reservation time) until the start of the previously selected menu when pressed. It becomes a state. The fact that the LED indicator 61F is lit indicates that the start of the rice cooking menu, cooking menu, rice washing menu, etc. is reserved.

  The down direction switch 6G and the up direction switch 6H are switches for instructing to send the selected content and set time forward or backward (forward feed, backward feed). The LED indicators 61G and 61H are lit to indicate that a post-feed operation or a post-feed operation is being performed.

  FIG. 6 is an enlarged view of the liquid crystal display unit 5 and shows all characters and figures that can be displayed on the liquid crystal display unit 5.

  The liquid crystal display unit 5 includes a rice display unit 5a for displaying the type of rice, a cooking display unit 5b for displaying how to cook rice, a cooking display unit 5c for displaying a cooking menu, and a rotation. In order to display the internal state display part 5d for displaying the stirring state in the inner pot 7 by the body 25 and the first and second stirring bodies 26A, 26B, the time display part 5e, and the operation state on the operation switch 6. Operation state display section 5f.

  As an example, the rice display unit 5a displays one of “white rice”, “washless rice”, “brown rice”, “germinated brown rice”, and “split rice”.

  As an example, the cooking method display portion 5b includes “rice”, “superior”, “oisagi”, “cooking”, “rice porridge”, “gomi-gayu”, “curry”, “small amount”, “grill” ”,“ Sushimeshi ”and“ Eco-cooked rice ”are displayed.

  As an example, the cooking display unit 5c displays one of “boiled food”, “stew”, “steamed food”, “confectionery”, “my menu”, “reservation 1”, and “reservation 2”.

  The display of the rice display unit 5a, the cooking method display unit 5b, and the cooking display unit 5c changes according to the operation of the operation switch 6.

  The display of the internal state display unit 5d changes according to the state of the rotating body 25 and the first and second stirring bodies 26A and 26B.

The display of the time display part 5e changes with progress of time or a cooking process.
The operation state display unit 5f displays that the operation with the operation switch 6 is in an invalid state.

FIG. 7 is a schematic view of a cross section of the rice cooker 100 cut along a vertical plane.
The rice cooker 100 is attached to the top of the rice cooker body 1, the inner pot 7 stored in the rice cooker body 1, and the upper portion of the rice cooker body 1 so as to be openable and closable so as to cover the inner pot 7. A lid 2, an outer lid 21 positioned on the opposite side of the inner pot 7 when the lid 2 is closed, an inner lid 22 positioned on the inner pot 7 when the lid 2 is closed, A lid heater 4 a for heating the inner lid 22, a heat retaining heater 4 b for keeping the heated object in the inner pot 7 by heating the side surface of the inner pot 7, and a lower side in the rice cooker body 1 An induction coil 4 c for induction heating of the inner pot 7, a temperature sensor 15 a provided in association with the inner pot 7 for detecting the temperature of the inner pot 7, and a cover accommodated in the inner pot 7. A weight sensor 15b for detecting the weight of the heated object, and a rotating body 25 detachably attached to the lid body 2 are included. The main CPU 10a acquires the weight measured from the detection signal of the weight sensor 15b via the sub CPU 10b, and the object to be heated accommodated in the inner pot 7 from the acquired weight and the predetermined weight of the inner pot 7 Obtain (calculate) the weight of. The induction coil 4c is an example of a heating unit.

  A stirring motor 24 is installed in the outer lid 21. A rotating shaft 29 of the rotating body 25 passes through the inner lid 22 and one end thereof is connected to the stirring motor 24 via a pulley or a belt (not shown).

  The liquid crystal display unit 5 and the operation switch 6 are provided on the surface of the outer lid 21, and the liquid crystal display unit 5 and the operation switch 6 are connected to the outer lid 21 to control the entire rice cooker 100 according to the operation. A main controller is included. The main control unit includes a main CPU (Central Processing Unit) 10a, a main ROM (Read Only Memory) 11a, a main RAM (Random Access Memory) 12a, and other storage units.

  In the space between the rice cooker body 1 and the inner pot 7, a sub-control unit for receiving control signals from the main CPU 10a and controlling each part included in the rice cooker body 1 such as induction heating by the induction coil 4c. Is included. The sub control unit includes a sub CPU 10b and a storage unit such as a sub ROM and a sub RAM.

  A cooling fan 13 for cooling these heat generations is disposed in the vicinity of the sub-control unit and the induction coil 4c.

<Functional configuration>
FIG. 8 is a block diagram showing an outline of the configuration of the control system of the rice cooker 100.

  Referring to FIG. 8, the control system of rice cooker 100 is broadly divided into a main control system on the lid 2 side and a sub-control system on the rice cooker body 1 side. The main control system on the lid 2 side includes a main CPU 10a, and the sub control system on the rice cooker body 1 side includes a sub CPU 10b.

  In addition to controlling each function included in the main control system, the main CPU 10a outputs a control signal to the sub CPU 10b to cause the sub CPU 10b to control each function included in the sub control system. The sub CPU 10b outputs various signals to the main CPU 10a.

  The main CPU 10a and the sub CPU 10b are electrically separated (insulated). Therefore, the communication of the signal between the main CPU 10a and the sub CPU 10b preferably uses wireless communication. As an example, a photocoupler may be used. That is, the main control system and the sub control system each include communication units 54a and 54b and exchange the above signals. The communication units 54a and 54b preferably perform wireless communication, and a photo coupler is an example.

  The main control system includes a power supply circuit 50a, and the sub control system includes power supply circuits 50b and 50c. The AC power supplied from the commercial power source 470 via the power cord 47 (not shown) included in the rice cooker body 1 is provided to the power supply circuits 50b and 50c of the sub-control system.

  The sub-control system power supply circuit 50c converts the supplied AC power into DC power and supplies it to the sub CPU 10b. The sub-control system power supply circuit 50b is a power supply circuit for supplying power to the main control system. After the supplied AC power is converted into DC power, it is converted into AC power for supply to the main control system and insulated. Pass to the transformer 40. The AC power is transformed by the insulation transformer 40 and then input to the power circuit 50a of the main control system. The main control system power supply circuit 50a converts the input AC power into DC power and supplies it to the main CPU 10a. That is, the power supply circuit 50a and the power supply circuit 50b are electrically insulated by the insulating transformer 40, and transmit electric energy from the power supply circuit 50a to the power supply circuit 50b by electromagnetic induction.

  FIG. 9 is a block diagram showing details of the main control system in the control system configuration of FIG. For the sake of explanation, the configuration of the sub-control system is also illustrated.

  Referring to FIG. 9, the main control system includes a main CPU 10a. The main CPU 10a operates with power supplied from the power supply circuit 50a.

  The main CPU 10a is electrically connected to a ROM 11a for storing a program executed by the main CPU 10a and a RAM 12a serving as a work area for executing the program.

  The main CPU 10a further includes a communication unit 54a, a liquid crystal display unit 5, an operation switch 6, an LED indicator 61, a buzzer 14, a timer 16, an attachment / detachment detection unit 55, a motor drive circuit 57, and a lid open / close detection unit 56. It is connected.

  The main CPU 10a selects and executes a corresponding program by receiving an operation signal input from the operation switch 6. The main CPU 10a controls the display on the liquid crystal display unit 5, lighting / extinguishing of the LED indicator 61, and ringing of the buzzer 14 by executing a program. Moreover, the control signal for controlling the structure used as a control object based on execution of the said program among each part contained in a sub control system is passed to the communication part 54a, and it outputs with respect to sub CPU10b.

  The motor drive circuit 57 is a mechanism for driving the agitation motor 24, and the main CPU 10a controls the motor drive circuit 57 so as to drive the agitation motor 24 at a necessary timing and at a necessary drive amount according to the execution of the program. . Note that a detection signal from a lid opening / closing detection unit 56 described later may also be input to the motor drive circuit 57, and the agitation motor 24 may be driven / not driven in response to the detection signal.

  The attachment / detachment detection unit 55 is a mechanism for detecting attachment / detachment of the rotating body 25 configured to be attachable / detachable to / from the lid body 2. Although the specific configuration is not limited to a specific configuration, as an example, the amount of rotation is determined based on the pulse signal of the agitation motor 24 that transmits power to the rotation shaft 29 of the rotating body 25, and the rotating body 25. The structure which detects attachment / detachment of a is mentioned. As another configuration, for example, a sensor for detecting attachment / detachment may be used.

  The lid open / close detection unit 56 is a mechanism for detecting the open / closed state of the lid 2 with respect to the rice cooker body 1. Although a specific configuration is not limited to a specific configuration, as an example, a sensor for detecting locking of the locking portion 23 with respect to the locked portion 8 may be used.

  In addition to the configuration of FIG. 9, a mechanism for detecting the state (stirring state, non-stirring state) of the stirring body 26 with respect to the rotating body 25 may be included. The configuration of this mechanism is not limited to a specific configuration. For example, a sensor may be used, and the state of the stirring body 26 may be determined by determining the rotation amount based on the pulse signal of the stirring motor 24. May be detected.

These detection signals are input to the main CPU 10a and used for control as necessary.
FIG. 10 is a block diagram showing details of a sub-control system in the control configuration of FIG. For the sake of explanation, the structure of the main control system is also shown.

  Referring to FIG. 10, the sub control system includes a sub CPU 10b. The sub CPU 10b operates by receiving power supply from the power supply circuit 50c.

  The sub CPU 10b includes a synchronization detection unit 43, an IGBT (Insulated Gate Bipolar Transistor) 45, a current transformer 59, relays 51a and 51b, an oscillation circuit 52 for generating a pulse signal, a lid lock driving unit 44, A fan drive circuit 58, a temperature detection circuit 41, and a reset circuit 53 for performing reset control are electrically connected.

  The power line from the commercial power source 470 is connected to the rectifier circuit 48 via the relay 51c. A current transformer 59 is connected between the commercial power supply 470 and the rectifier circuit 48. The current transformer 59 detects a current flowing through the power line and outputs a detection value to the sub CPU 10b.

  Capacitors 46 and 49 are connected to the rectifier circuit 48 via the choke coil 42, and the induction coil 4 c is connected to the capacitor 46 in parallel. The electric power converted into direct current by the rectifier circuit 48 is supplied to the induction coil 4 c through the smoothing circuit including the choke coil 42 and the capacitor 49. The capacitor 46 and the induction coil 4c are connected to the sub CPU 10b via the IGBT 45.

  Furthermore, the power line from the commercial power source 470 is connected to the lid heater 4a and the heat retaining heater 4b via the diodes D1 and D2, and power is supplied to these heaters. Relays 51a and 51b are connected to a power supply path to the lid heater 4a and the heat retaining heater 4b. Relays 51a and 51b are turned ON / OFF in response to a control signal from sub CPU 10b. The relays 51a and 51b constitute an “opening / closing device” capable of interrupting the power supply path to the lid heater 4a and the heat retaining heater 4b.

  A communication unit 54b is further electrically connected to the sub CPU 10b. The communication unit 54b receives a control signal from the main CPU 10a and controls each unit according to the control signal. At this time, the sub CPU 10b may read and execute a program stored in the sub ROM.

  That is, the sub CPU 10b controls heating of the induction coil 4c by controlling ON / OFF of the IGBT 45 in accordance with a control signal from the main CPU 10a. At this time, the synchronization detection unit 43 extracts a synchronization signal from the AC power supplied from the commercial power supply 470 and inputs it to the sub CPU 10b. The sub CPU 10b controls ON / OFF of the IGBT 45 at a timing based on the synchronization signal.

  Further, the sub CPU 10b controls the heating and heat retention in the lid heater 4a and the heat retaining heater 4b by controlling ON / OFF of the relays 51a and 51b in accordance with a control signal from the main CPU 10a.

  The lid lock drive unit 44 is a mechanism for driving the lid lock unit 9, and the sub CPU 10b controls the lid lock drive unit 44 to lock / unlock the lid lock unit 9 according to a control signal from the main CPU 10a.

  The fan drive circuit 58 is a mechanism for driving the cooling fan 13, and the sub CPU 10b controls the fan drive circuit 58 to drive the cooling fan 13 in accordance with a control signal from the main CPU 10a.

  The temperature detection circuit 41 is a mechanism for detecting the temperature of the inner pot 7, detects the temperature based on the sensor signal from the temperature sensor 15a, and inputs the detection signal to the sub CPU 10b. The sub CPU 10b converts the detection signal into digital data and outputs it to the main CPU 10a. Thereby, main CPU10a acquires the temperature data which shows the temperature of the inner pot 7 which the temperature sensor 15a measured from the input digital data.

  The relay 51c cuts off the supply of power supplied from the commercial power source 470 to the lid heater 4a, the heat retaining heater 4b, and the induction coil 4c. The exciting coil of the relay 51c is connected to the main CPU 10a of the main control system. When power is supplied from the main CPU 10a to the exciting coil, the contact of the relay 51c is closed (OFF). When the exciting coil is not energized, the contact is opened (ON) to the relay 51c. That is, the main CPU 10a of the main control system can perform control for directly shutting off the supply of power to the lid heater 4a, the heat retaining heater 4b, and the induction coil 4c according to the program to be executed.

(Overview of operation)
FIG. 11 is a flowchart for explaining an outline of processing for heat cooking by the rice cooker 100 according to the embodiment of the present invention. Here, the induction coil 4c corresponds to a heating unit for heating the inner pot 7 for cooking.

  In the ROM 11a, cooking sequence information indicating a heating sequence for controlling the heating temperature and the heating time of the inner pot 7 by the heating unit corresponding to each different time data is stored in advance. Details will be described later.

  The information on the cooking sequence includes a program for controlling each part so that the heating temperature and the heating time of the inner pot 7 by the heating part are changed, and the program is executed by the main CPU 10a. Here, the execution of the program by the main CPU 10a is also referred to as “execution of cooking sequence”.

  When heat cooking is started by the rice cooker 100, the user stores an object to be heated such as ingredients in the inner pot 7 in advance, sets the inner pot 7 in the rice cooking body 1, and closes the lid 2. Suppose.

  First, the user operates the downward switch 6G and the upward switch 6H to set a desired cooking time. The time set according to the switch operation is displayed on the time display unit 5e. If it is determined that a desired time (for example, 20 minutes) has been set while checking the display on the time display unit 5e, the user operates the rice cooking / start switch 6D. Thereby, the cooking time set by the user is input to the CPU 10a and an instruction to start cooking is input (step T3).

  The main CPU 10a searches the ROM 11a based on the input cooking time, and reads the search result and cooking sequence information corresponding to the time data corresponding to the input cooking time. Thereby, the cooking sequence which should be performed is determined (step T5).

  The main CPU 10a executes the cooking sequence according to the read cooking sequence information. Thereby, the electricity supply rate with respect to a heating part is controlled variably, and the inner pot 7 and the to-be-heated material accommodated are heated (step T7). The timer 16 measures the elapsed time from the start of cooking sequence execution (start of heating) and outputs time data to the main CPU 10a.

  The energization rate (duty ratio) of the heating unit (that is, the induction coil 4c) is variably switched when the sub CPU 10b controls ON / OFF of the IGBT 45 in accordance with a control signal from the main CPU 10a.

  After starting the heating, the main CPU 10a compares the cooking time set by the user in step T3 with the time indicated by the time data from the timer 16, and determines whether or not to end the heating from the comparison result (step T9). ).

  When the main CPU 10a determines that the heating is finished, the main CPU 10a switches the energization rate for the heating unit to a predetermined energization rate for keeping the inner pot 7 warm. Thereby, the heat retention process for heat-retaining the foodstuff in the inner pot 7 is performed after completion | finish of a cooking sequence (heating completion).

A specific example of FIG. 11 will be described in Embodiments 1 and 2 below.
[Embodiment 1]
FIG. 12 is a process flowchart for heat cooking according to the first embodiment. FIG. 13 is a diagram for explaining an example of the contents stored in the ROM 11a according to the first embodiment of the present invention. The program according to the process flowchart of FIG. 12 is stored in the ROM 11a in advance. The main CPU 10a reads out and executes a program from the ROM 11a to control each part in the rice cooker 100 according to the program. When the program is executed, the data shown in FIG. 13 is read.

  Referring to FIG. 13, ROM 11a has areas E1 and E2. The region E1 corresponds to each of time data indicating the width (range) of different times (unit: minutes), and the cooking sequence for controlling the heating unit so that the heating temperature and the heating time of the inner pot 7 change. Mode data indicating a heating mode for uniquely identifying the information is stored. For example, if the time data indicates 1 to 19 minutes, the mode data indicating 95 ° C. temperature control is 20 to 39 minutes, and if the time data is 20 to 39 minutes, the mode data of the quick cooking sequence for cooking rice is 40 to 69 minutes. If the mode data of the white rice sequence for white rice cooking is 70 to 90 minutes, the mode data of the brown rice sequence for brown rice cooking is stored in association with each other.

  In the area E2, information on the cooking sequence for brown rice cooking, information on the cooking sequence for white rice cooking, information on the cooking sequence for quick cooking rice, and information on the cooking sequence for 95 ° C. temperature control are stored in advance. The cooking sequence information is stored and associated with each mode data indicating the corresponding heating mode in the region E1 (for example, associated with pointer information). Therefore, the main CPU 10a can selectively read out the cooking sequence information associated with the mode data in the area E2, that is, the program for heating control, from the mode data in the area E1.

  Each of FIGS. 14 to 16 is a graph schematically showing a temperature change of the inner pot 7 when the cooking sequence according to Embodiment 1 is executed, and the vertical axis indicates the temperature (unit: ° C.), and the horizontal The axis takes time (unit: minutes). These graphs schematically show temperature changes of the inner pot 7 when cooked according to the brown rice sequence, the white rice sequence, and the quick cooking sequence according to the first embodiment. The main CPU 10a acquires the temperature data of the inner pot 7 from the temperature sensor 15a. In accordance with the heating control program, the main CPU 10a variably controls the energization rate to the heating unit using the temperature data of the inner pot 7 and the time data from the timer 16 as parameters. It is assumed that a predetermined amount of rice and a predetermined amount of water (temperature 20 ° C.) are accommodated in the inner pot 7.

  FIG. 14 shows a temperature change during cooking of brown rice (including divided rice and germinated rice) according to the brown rice sequence. Referring to FIG. 14, when rice cooking / start switch 6D is operated and the brown rice sequence starts to be executed, first, a preheating process including a water absorption process for causing the article to be heated to absorb water is executed. The water absorption step is a step of heating the object to be heated up to a predetermined water absorption temperature. In the preheating step, the heating unit is controlled to raise the temperature of the inner pot 7 from 20 ° C. to 60 ° C. within a relatively short time. Thereafter, the heating unit is controlled so as to hold 60 ° C. until a predetermined time elapses (holding step).

  Thereafter, the heating unit is controlled so as to raise the temperature to the boiling temperature (100 ° C.) within a predetermined period (rising step), and then the heating unit is controlled so as to maintain the boiling state ( Boiling maintenance process). In the boiling maintenance step, the water in the inner pot 7 is sufficiently maintained in a boiling state (100 ° C.).

  After that, when the temperature of the inner pot 7 reaches a predetermined temperature or higher for completion of cooking, the process proceeds to the steaming process, the heating unit is controlled, and the steaming process at the predetermined steaming temperature. Is performed for a predetermined period of time (steaming step).

  And when steaming process time passes, rice cooking will be completed and it will transfer to a heat retention process after that. In the heat retaining step, the heat retaining control is executed at a predetermined heat retaining temperature only during the heat retaining time set by the user. When the brown rice sequence of FIG. 14 is executed, the time from the start to the end of heating is about 105 minutes.

  FIG. 15 shows a temperature change during white rice cooking by the white rice sequence. Referring to FIG. 15, when the rice cooking / start switch 6 </ b> D is operated and the white rice sequence starts to be executed, a preheating process is first executed. The preheating step corresponds to a water absorption step for causing the article to be heated to absorb water, and the heating unit is controlled to raise the temperature from 20 ° C. to 60 ° C. within a relatively short time. Thereafter, the heating unit is controlled so as to hold 60 ° C. until a predetermined time has elapsed from the start of execution of the sequence (holding step). In the case of white rice, the holding process period is shorter than that of brown rice.

  Thereafter, the heating unit is controlled so as to raise the temperature to the boiling temperature (100 ° C.) within a predetermined period (rising step), and then the heating unit is controlled so as to maintain the boiling state ( Boiling maintenance process). In the boiling maintenance step, the water in the inner pot 7 is sufficiently maintained in a boiling state (100 ° C.).

  After that, when the temperature of the inner pot 7 reaches a predetermined temperature or higher for completion of cooking, the process proceeds to the steaming step. In the steaming step, heating at a predetermined steaming temperature is performed for a predetermined time period (steaming step).

  And when steaming process time passes, rice cooking will be completed and it will transfer to a heat retention process after that. In the heat retaining step, the heat retaining control is executed at a predetermined heat retaining temperature only during the heat retaining time set by the user. When the white rice sequence of FIG. 15 is executed, the time from the start to the end of heating is about 60 minutes.

  FIG. 16 shows a temperature change at the time of rice cooking by the quick cooking sequence. Referring to FIG. 16, when rice cooking / start switch 6 </ b> D is operated and the early cooking sequence is started, the startup process is first executed. At the start of the start-up process, a water absorption process for causing the heated object to absorb water is executed. In the start-up process, the heating unit is controlled to raise the temperature from 20 ° C. to 100 ° C. (boiling temperature) in a relatively short time. After that, the heating unit is controlled so as to maintain the boiling state for a predetermined period (boiling maintenance step). In the boiling maintenance step, the water in the inner pot 7 is sufficiently maintained in a boiling state (100 ° C.).

  After that, when the temperature of the inner pot 7 reaches a predetermined temperature or higher for completion of cooking, the process proceeds to the steaming step. In the steaming step, heating at a predetermined steaming temperature is performed for a predetermined time period (steaming step).

  And when steaming process time passes, rice cooking will be completed and it will transfer to a heat retention process after that. In the heat retaining step, the heat retaining control is executed at a predetermined heat retaining temperature only during the heat retaining time set by the user. When the quick cooking sequence of FIG. 16 is executed, the time from the start to the end of heating is about 30 minutes.

  As shown in FIG. 14 to FIG. 16, the cooking sequence for cooking rice includes a plurality of steps, and the plurality of steps includes a water absorption step of raising the temperature of the inner pot 7 to a predetermined water absorption temperature by heating, that is, a heated object. , Followed by a heating step. In the heating step, the inner pan 7 is heated up to a predetermined boiling temperature, that is, the object to be heated is heated.

  Each of FIGS. 14 to 16 has a different required time from the start of execution of the cooking sequence to the end thereof, that is, the length of the heating time. The main CPU 10a selects and executes a cooking sequence having a required time corresponding to the length of the user's set time.

  With reference to FIG. 12, the specific process for the heat cooking which concerns on Embodiment 1 is demonstrated. Steps S7, S9 and S21 in FIG. 12 correspond to step T5, steps S11 and S13 correspond to step T7, and steps S15, S17, S19, S25 and S27 correspond to step T9.

  First, the main CPU 10a searches the area E1 of the ROM 11a based on the time data input in step T3, and reads cooking sequence information associated with the mode data of the search result from the area E2 (step S7).

  Subsequently, prior to the start of cooking sequence execution (heating), the main CPU 10a determines whether or not to omit part of the cooking sequence process from the temperature of the inner pot 7 (step S9).

  Specifically, the main CPU 10a determines the temperature of the inner pot 7 from the output of the temperature sensor 15a (step S9). That is, the temperature of the inner pot 7 is compared with a predetermined temperature, and it is determined from the comparison result whether the temperature of the inner pot 7 is high. When it is determined that the temperature is equal to or higher than the predetermined temperature, that is, the temperature is high (“high temperature” in step S9), the main CPU 10a uses the cooking sequence information read out in step S7 as a part of the plurality of steps. It changes so that execution may be omitted (step S21). The omission is realized, for example, by omitting execution of an instruction code in a program corresponding to a portion to be omitted by a jump instruction.

  In step S9, it may be determined whether or not to omit part of the process from the combination of the temperature and the user set time in step T3. For example, when it is determined that the temperature of the inner pot 7 is high and the set time is longer than a predetermined time, it is determined that a part of the process is omitted (YES in step S9). ).

  When omitting the execution of a part of the process, for example, among a plurality of processes constituting the rice cooking process of FIGS. 14 to 15, execution of one or more processes such as a startup process or a preheating process is omitted, Execution starts from the subsequent process. Moreover, it is not limited to omission of all processes, such as a start-up process or a preheating process, You may abbreviate | omit execution of a part of start-up process or a preheating process.

  Further, a method for omitting execution of a part of the process is not limited to the method using the jump instruction.

  Thus, by omitting the execution of a part of the process based on the temperature of the inner pot 7 at the start of heating, overheating of the object to be heated in the inner pot 7 can be prevented and the cooking time can be shortened.

  Thereafter, the cooking sequence after the change is executed and heating is started (step S21), and heating proceeds according to the cooking sequence (step S13).

  On the other hand, when it is determined in step S9 that the temperature is lower than the predetermined temperature, that is, not high (“not high” in step S9), the cooking sequence selected in step S7 starts to be executed and heating starts. Then (step S11), the heating proceeds according to the cooking sequence (step S13).

  Thereafter, the main CPU 10a compares the elapsed time from the start of heating in step S11 indicated by the time data from the timer 16 with the set time input in step S5, and the condition of (elapsed time <set time) is satisfied. It is determined whether or not a set time has elapsed (step S15). If it is determined that the set time has elapsed (YES in step S15), the main CPU 10a determines whether or not the cooking sequence has been completed (step S17). If it determines with the execution of a cooking sequence having been complete | finished (it is YES at step S17), it will transfer to the heat retention process for heat-retaining the to-be-heated material of the inner pot 7 (step S27). Thereby, a series of heat cooking ends.

  On the other hand, if it is determined that the cooking sequence has not been completed (NO in step S17), the main CPU 10a forcibly terminates the cooking sequence (step S19) and proceeds to the heat retaining step (step S27). Therefore, when the heating sequence does not end even when the set time has elapsed, the execution of the cooking sequence is forcibly ended, so that it is possible to avoid a situation in which the heating cooking continues beyond the time set by the user. .

  Returning to step S15, if the condition of (elapsed time <set time) is not satisfied and it is not determined that the set time has elapsed (NO in step S15), it is determined whether or not the cooking sequence has ended (step S15). S25). If it is determined that the cooking sequence has not ended (NO in step S25), the process returns to step S13 and heating continues.

  On the other hand, if the set time has not elapsed (NO in step S15), but it is determined that the execution of the cooking sequence has ended, that is, all the heating processes have been completed (YES in step S25), the process proceeds to the heat retaining process. Transition is made (step S27).

[Embodiment 2]
In the first embodiment described above, the cooking sequence is determined from the set time of the user, but in this embodiment, the cooking sequence information is determined from the change in the temperature of the inner pot 7 after the start of heating, that is, the heating course is determined. To do. In the second embodiment, “heating course” corresponds to the cooking sequence of the first embodiment, and shows a program for controlling the heating unit so that the heating temperature and the heating time of the inner pot 7 change. Therefore, the execution of the program by the main CPU 10a is referred to as “execution of the heating course”.

  In the second embodiment, as the heating course, for example, a grilled course for baking and cooking ingredients and a stew course for boiling and cooking ingredients are shown, but the type of heating course is not limited to these. Absent.

  FIG. 17 is a process flowchart for cooking according to the second embodiment. FIG. 18 is a diagram for explaining an example of the contents stored in the ROM 11a according to the second embodiment of the present invention. FIG. 19 is a diagram for explaining the heating operation according to the present embodiment.

  The program according to the process flowchart of FIG. 17 is stored in the ROM 11a in advance. The main CPU 10a reads out and executes a program from the ROM 11a to control each part in the rice cooker 100 according to the program. When the program according to the flowchart is executed, the data shown in FIG. 18 is read.

  Referring to FIG. 18, a table TB is stored in advance in ROM 11a. The data in the table TB is data acquired in advance by experiments or the like. The table TB includes course data D1 indicating a plurality of types of heating courses, duty ratio data D2 and heating time data D3 corresponding to each of the course data D1.

  The duty ratio data D2 indicates the energization rate of the heating unit when cooking is performed according to the corresponding heating course. The heating time data D3 indicates the time required for heating cooking according to the corresponding heating course. Here, the duty ratio data D2 and the heating time data D3 indicate the parameters (variables) of the program of the corresponding heating course. Therefore, the heating temperature and heating time by the heating unit can be changed variably according to the parameters (variables).

  In the second embodiment, when the user sets the cooking time and heat cooking is started, the heating unit is controlled at a predetermined energization rate from the start of heating. Based on the temperature data of the inner pot 7 from the temperature sensor 15a when a predetermined time (for example, several minutes) has elapsed at a predetermined energization rate, the temperature increase rate is acquired.

  In the present embodiment, if the amount (weight) of the ingredients in the inner pot 7 is the same, the temperature rise rate is different depending on the type of ingredients in the inner pot 7, that is, the specific heat of the ingredients, and the temperature rise rate Select the heating course based on. As a result, the heating course suitable for the food is determined, and the heating course is executed according to the temperature control temperature, the power supply rate, and the heating time suitable for the food indicated by the determined heating course. Heating can be prevented.

Selection of the heating course based on the temperature increase rate will be described with reference to FIG. FIG. 19 (A) shows the temperature change of the inner pot 7 when the heating course is executed for each of the stew course G1 and the pottery course G2 when the amount and temperature of the ingredients in the inner pot 7 are the same. In the graph, temperature (unit: ° C.) is taken on the vertical axis of the graph, and elapsed time (unit: minute) from the start of heating is taken on the horizontal axis. In addition, it is assumed that the temperature of the inner pot 7 at the start of heating, that is, the temperature of the foodstuff is a predetermined temperature TH1, FIG. 19 (B) and FIG. 19 (C) in relation to the graph of FIG. ) Schematically shows changes in the energization rate (Duty ratio) of the heating portion with time, corresponding to each of the grilled course G2 and the stew course G1. The time axes of FIG. 19A, FIG. 19B, and FIG. On the time axis, a predetermined time TS1 after the start of cooking and a time TE for finishing the cooking (that is, a required time from the start to the end of cooking) are shown. In FIG. 19, it is assumed that the cooking time and the time TE set by the user coincide with each other in order to simplify the description.

  Referring to FIG. 19, heating is started by controlling the heating unit at a predetermined energization rate (for example, 50%) regardless of the heating course. Based on the time data from the timer 16, the main CPU 10a determines whether or not the temperature rise of the inner pot 7 is fast when it is determined that a predetermined time TS1 has elapsed from the start of heating. Specifically, the temperature rise rate is calculated from the temperature at the start of heating the inner pan 7 (temperature TH1) and the temperature at time TS1, and the calculated temperature rise rate is compared with a predetermined rate, and the comparison is made. From the result, it is determined whether the temperature rise rate is fast.

  If the time TS1 is set to 5 minutes, for example, and it is determined that the temperature has reached 110 ° C. within 5 minutes, the main CPU 10a determines the heating course as the pottery course G2. As a result of comparison, if the temperature rise takes time and does not reach 110 ° C. within the time TS1 (5 minutes), that is, if the temperature rise is slow, the main CPU 10a, for example, from the start of heating, for example, It is determined whether the temperature of the inner pot 7 after 10 minutes is 90 ° C. or less. When it determines with it being 90 degrees C or less, main CPU10a determines a heating course as the boiling course G1.

  Referring to FIGS. 19A and 19B, when it is determined that the ceramic course G2 is, for example, 5 minutes after the start of heating, the main CPU 10a searches the table TB and associates it with the course data D1 indicating “ceramics course”. The obtained duty ratio data D2 and heating time data D3 are read out. The main CPU 10a controls the heating unit based on the duty ratio (25%) indicated by the read duty ratio data D2, thereby changing the energization rate of the heating unit from 50% to 25% and continuing the heating. When it is determined that the heating time TE indicated by the heating time data D3 has elapsed from the start of heating based on the time data from the timer 16, the heating ends. After that, by controlling the energization rate of the heating unit variably, the process proceeds to a heat retention step after cooking.

  In this way, ingredients that should be cooked in a pottery course (for example, ingredients with relatively low water content such as cake ingredients) are generally easy to scorch due to overheating when heated at a high temperature. Overheating is avoided by lowering the temperature.

  Referring to FIGS. 19A and 19C, when it is determined that the stew course G1 is, for example, 10 minutes after the start of heating, the main CPU 10a searches the table TB and stores the course data D1 indicating “simmer course”. The associated duty ratio data D2 and heating time data D3 are read. The main CPU 10a controls the heating unit based on the duty ratio (90%) indicated by the read duty ratio data D2, thereby changing the energization rate of the heating unit from 50% to 90%. Heating continues. When it is determined that the heating time TE indicated by the heating time data D3 has elapsed from the start of heating based on the time data from the timer 16, the heating ends. After that, by controlling the energization rate of the heating unit variably, the process proceeds to a heat retention step after cooking. In this way, ingredients cooked in the stew course (for example, ingredients with relatively high water content such as soup ingredients) generally require a long time until the ingredients are sufficiently heated when not heated at high temperatures. In addition, when the heating time is not sufficient, heat does not pass through the food material, resulting in insufficient heating. Therefore, an insufficient heating state is avoided by increasing the energization rate and increasing the heating temperature.

  In addition, the energization rate (50%, 90%, etc.) for each heating course is an example, and is not limited to these values.

  With reference to FIG. 17, the specific process for the heat cooking which concerns on Embodiment 2 is demonstrated. Steps S9, S13, S17, S21, S37, S41, and S45 in FIG. 17 correspond to step T5, and step S25 corresponds to step T7. Here, after step S25, step T9, that is, the processes of steps S15, S17, S19, S25 and S27 of FIG. 12, are executed.

  Referring to FIG. 17, first, in step T3, the user inputs a set time for cooking, and operates rice cooking / start switch 6D. Thereby, the instruction | indication of a cooking start is input with respect to the rice cooker 100. FIG.

  When the main CPU 10a inputs an instruction to start cooking, the main CPU 10a controls the heating unit so as to obtain a predetermined energization rate and starts heating (step S9). When it is determined from the time data from the timer 16 that a predetermined time TS1 has elapsed from the start of heating, it is obtained by calculating the above-described temperature increase rate, and it is determined whether the temperature increase rate is fast as described above. (Step S13).

  If determined to be fast (“fast” in step S13), the main CPU 10a determines whether or not the temperature of the inner pot 7 has reached 110 ° C. within 5 minutes from the start of heating (step S17). If it determines with having reached 110 degreeC (it is YES at step S17), main CPU10a will select (determine) a heating course as a "baked goods course" (step S21).

  On the other hand, if the temperature rise rate is fast but does not reach 110 ° C. within 5 minutes (“fast” in step S13, NO in step S17), the main CPU 10a performs another course, that is, a pottery course and a stew course. A heating course to be removed is selected (step S45).

  Returning to step S13, if the main CPU 10a determines that the temperature increase rate is not fast (“slow” in step S13), in step S37, whether the temperature of the inner pot 7 is 90 ° C. or less after 10 minutes from the start of heating. It is determined whether or not (step S37). If it determines with it being 90 degrees C or less (it is YES at step S37), a heating course will be selected as a stewed course (step S41). On the other hand, when it is determined that the temperature after 10 minutes is not 90 ° C. or lower, that is, the temperature after 10 minutes is higher than 90 ° C. (NO in step S37), the main CPU 10a selects another course (step) S45).

  In the above processing, it is assumed that either the pottery course or the stew course is selected as the heating course.

  When the heating course is selectively determined, the process proceeds to step S25. In step S25, the main CPU 10a searches the table TB according to the selected heating course, reads out duty ratio data D2 and heating time data D3 corresponding to the course data D1 indicating the selected heating course, and is shown in FIG. 19 described above. As described above, the cooking proceeds according to the selected heating course.

  In addition, the process similar to step T9 of FIG. 12 is performed in relation to the process of step S25. That is, the user set time in step T3 and the heating time for each heating course indicated by the heating time data D3 are compared, and the determination of the end of execution of the heating course based on the comparison result and the subsequent transition to the heat retaining process are made. Done.

  As described above, only by setting a desired cooking time by the user, heating cooking by a heating course suitable for food can be performed.

<Modification of Embodiment>
In Embodiment 1, whether or not to omit some steps of the cooking sequence is determined based on the temperature of the inner pot 7 at the start of cooking, but the determination method is not limited to this, and the temperature of the inner pot 7 is determined. And the length of time set by the user. Specifically, when the main CPU 10a determines that the temperature of the inner pan 7 at the start of cooking is high and the set time is longer than a predetermined time, the main CPU 10a omits the preheating step of the cooking sequence. You may start execution from a heating process.

  In Embodiment 2, although it is assumed that the foodstuff accommodated in the inner pot 7 is a predetermined quantity (standard quantity), you may change the electricity supply rate of a heating course according to quantity. That is, the main CPU 10a detects the amount of food contained in the inner pot 7 from the output of the weight sensor 15b when the inner pot 7 is set in the rice cooker body 1, and the detected amount of food and the temperature sensor 15a. The energization rate may be changed from the temperature data indicated by the output.

  In the second embodiment, the energization rate is varied for each heating course, but the target temperature (temperature control temperature) for cooking may be varied. That is, the target temperature data different for each heating course is stored in the ROM 11a in advance. In operation, when the heating course is selectively determined, the main CPU 10a starts heating, and after the start, the duty ratio is changed based on the difference between the measured temperature of the inner pot 7 and the target temperature corresponding to the heating course. Thus, the heating unit may be controlled so that the temperature of the inner pot 7 becomes the target temperature.

  Moreover, you may combine the control according to the foodstuff of Embodiment 2 with the heating control of Embodiment 1. FIG. That is, in the start-up process or the preheating process of FIGS. 14 to 16 corresponding to the cooking sequence selected from the user set time in the first embodiment, as shown in FIG. 19A, at the time TS1 after the start of the process. It is determined whether or not the temperature rise rate is fast, and further, the cooking sequence information such as the energization rate (Duty ratio) or the target temperature is changed based on the temperature of the inner pot 7 at a predetermined time thereafter, that is, the cooking sequence (program ) Parameter value may be changed variably. Furthermore, the control for changing the energization rate from the amount of food in Embodiment 2 may be combined.

  In Embodiments 1 and 2, the temperature of the inner pot 7 is detected by the temperature sensor 15a related to the inner pot 7, but another temperature sensor is provided in relation to the lid 2 and replaced with the temperature sensor 15a. A detection signal of another temperature sensor may be used. Alternatively, the temperature is detected using both the temperature sensor 15a and another temperature sensor, and the main CPU 10a refers to temperature data based on the detection signals of both temperature sensors, and controls the operation of the rice cooker 100 including the heating unit. You may do that.

  Moreover, in Embodiment 1 and 2, although the setting time of step T3 input with respect to the rice cooker 100 by the switch operation by the user, the input method is not limited to this. For example, when the rice cooker 100 has a communication unit and the main CPU 10a performs data communication with an external terminal via the communication unit, the main CPU 10a receives time data transmitted from the external terminal by the user via the communication unit. Thus, the set time may be input.

  The main CPU 10a may receive a heating start instruction corresponding to the output instruction of the rice cooking / start switch 6D in accordance with the time data reception.

<Effect of Embodiment>
In cookbooks that introduce cooking using a commercially available rice cooker, only the heating time may be described. In that case, when the user wants to make a desired dish of the cookbook, conventionally, the user understands the type and function of the heating mode of the rice cooker on hand, and prepares the desired dish with the rice cooker. In order to cook, it was necessary to consider in advance which heating mode should be selected.

  On the other hand, in this embodiment, the user can start cooking by inputting the heating time introduced in the cookbook as the set time in step T3, and the above-described examination is not required. .

  Moreover, in Embodiment 1, when the foodstuff of the inner pot 7 is cooked beforehand with the rice cooker 100 and the temperature of the inner pot 7 is high temperature, a part of heating process is abbreviate | omitted according to the temperature. Thus, the cooking sequence is changed (see step S21), and the cooking sequence can be switched to the cooking sequence corresponding to the temperature of the inner pot 7 at the start of cooking. For example, when the food is prepared in advance by heating in the inner pot 7, since the temperature of the inner pot 7 is already high at the start of cooking, a part of the heating process (for example, the preheating process) is performed. By omitting and starting from the heating step, overheating can be avoided.

  Moreover, in Embodiment 1 and 2, when the heating process (rice cooking process: heating-> cooking-> steaming) of the cooking sequence of Embodiment 1 is complete | finished, and when the heating course of Embodiment 2 is complete | finished When the user's set time still remains (NO in step S15, YES in step S25), the heating unit is controlled to shift to the heat retaining process when the cooking sequence (or heating course) is finished. Thus, the heating of the food can be continued by keeping warm, and the cooking can be prevented from being cooled.

  The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

  DESCRIPTION OF SYMBOLS 1 Rice cooker main body, 2 lid body, 4a lid heater, 4b heat retention heater, 4c induction coil, 6D rice cooking / start switch, 7 inner pot, 10a main CPU, 15a temperature sensor, 15b weight sensor, 16 timer, 100 rice cooker, D2 Duty ratio data, D3 heating time data, G1 stew course, G2 pottery course, TE heating time, TS1 hour.

Claims (9)

A kettle for containing an object to be heated;
A heating unit for heating the kettle;
A memory for storing a plurality of cooking courses;
A parameter input unit for accepting input of parameters for cooking;
A controller for controlling the heating of the heating unit ;
A temperature detector for detecting the temperature of the pot ,
The parameters include heating time,
The controller is
A cooking device that selects a cooking course from the memory based on a temperature detected by the temperature detection unit and a heating time length of a parameter input to the parameter input unit. Before SL cooker stores the heating sequence which includes a plurality of steps corresponding to the cooking courses,
The controller is
Prior to starting heating control of the heating unit according to the heating sequence corresponding to the selected cooking course, the heating sequence is executed by skipping some of the plurality of steps from the temperature detected by the temperature detection unit. The cooking device according to claim 1, further comprising means for determining whether or not to perform. Before Symbol determining means,
Prior to the start of heating control of the heating unit, the heating sequence is skipped from some of the plurality of steps based on the temperature detected by the temperature detection unit and the length of the heating time of the input parameter. The cooking device according to claim 2, further comprising means for determining whether or not to execute.   The cooking device according to claim 2 or 3, wherein a part of the plurality of steps is one or more of the plurality of steps. The plurality of steps include
A first step of heating the kettle to a predetermined first temperature;
After the first step, a second step of heating the kettle to a predetermined second temperature,
The cooking device according to claim 4, wherein one or more steps of the plurality of steps include the first step. Before Symbol heating cooker,
A timer for measuring the elapsed time from the start of heating control according to the information of the heating sequence, further comprising:
The controller is
A heat retention control means for controlling the heating unit so as to maintain a third temperature for heat retention at a predetermined heating temperature;
When the heating control according to the heating sequence is completed, the elapsed time measured by the timer is compared with the heating time indicated by the input parameter, and the heating unit is controlled by the heat retention control means thereafter from the comparison result. The cooking device according to any one of claims 2 to 5, wherein it is determined whether or not to perform. The controller is
Means for acquiring a temperature increase amount in a predetermined period after the start of control of the heating unit from the temperature detected by the temperature detection unit;
The cooking device according to any one of claims 2 to 6, wherein it is determined whether or not the heating sequence is executed by skipping a part of the plurality of steps from the acquired temperature rise amount.   The cooking device according to any one of claims 1 to 7, wherein the cooking device is a rice cooker. A control method for a heating cooker,
The heating cooker
A kettle for containing an object to be heated;
A heating unit for heating the kettle;
A memory for storing a plurality of cooking courses ;
A temperature detector for detecting the temperature of the pot ,
The control method is:
Inputting parameters for cooking and including heating time ;
Selecting a cooking course from the memory based on the temperature detected by the temperature detector and the length of heating time of the input parameter.

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