JP6546302B2 - Cooking apparatus and vacuum suction control method thereof - Google Patents

Description

  BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to the technical field of kitchen electric appliances, and more particularly to a method for controlling vacuum of a cooking appliance and a cooking appliance.

  In the related art, for example, in a cooking appliance such as an electric rice cooker, a steam outlet is usually directly connected to the atmosphere, and water in the rice is easily dissipated into the air by steam flowing out from the steam outlet in the process of cooking. Therefore, the cooked rice shrinks and becomes hard, causing a reduction in the puffiness and affecting the texture of the cooked rice.

  When the electric rice cooker cooks, the vacuum can accelerate the water absorption speed of rice grains and extend the effect of maintaining the freshness of cooked rice, so that the application of vacuum technology has already started in the rice cooker in the related art. However, since the degree of vacuum in the pan of the vacuum pressure electric rice cooker in the related art is measured by a pressure sensor, there are problems such as complicated structure, high cost, and complicated control of measurement.

  An object of the present invention is to solve at least one technical problem in the above-mentioned art to some extent. Therefore, one object of the present invention is to provide a vacuum control method of a cooking appliance. According to this method, since the pressure in the cooking chamber is controlled by controlling the operating time of the vacuum device, there is no need to provide a pressure sensor, and there is no need to measure the pressure in the cooking chamber. Not only can you save a lot of money.

  The second object of the present invention is to provide a cooking appliance.

In order to achieve the above object, the embodiment of the first aspect of the present invention provides a method for controlling the vacuum of a cookware, wherein the cookware comprises a pan body, a lid, and a vacuum device. The pan body has a top open cooking chamber, the lid is movably attached to the pan body between a closed position and an open position, and the vacuum device comprises the cooking chamber Is for vacuuming the cooking chamber to make the inside of the cooking chamber under negative pressure, and the vacuuming control method obtains the amount of rice and water in the cooking chamber. Obtaining the operating time of the vacuum device until the pressure in the cooking chamber reaches a predetermined pressure based on the amounts of rice and water, and evacuating the cooking chamber Said true The step of controlling the apparatus and starting the clocking, and controlling the vacuum apparatus to stop the evacuation when the clocking time reaches the operating time of the vacuum apparatus, the pressure in the cooking chamber to the predetermined pressure And maintaining. Also, according to an embodiment of the present invention, the operation time of the vacuum device and the amount of rice and water have a negative correlation with each other until the pressure in the cooking chamber reaches a predetermined pressure.

  According to the method for controlling evacuation of the cooking appliance according to the embodiment of the present invention, first, after obtaining the amounts of rice and water in the cooking chamber, the pressure in the cooking chamber is a predetermined pressure based on the amounts of rice and water Start the operation of the vacuum device until reaching the time of the vacuum device, then control the vacuum device to evacuate the cooking chamber and start timing, and finally, the timed time reaches the operation time of the vacuum device When this is done, the vacuum device is controlled to stop evacuation, and the pressure in the cooking chamber is maintained at the predetermined pressure. Since the pressure in the cooking chamber can be controlled by controlling the operating time of the vacuum device, there is no need to provide a pressure sensor, the structure of the cooking appliance can be simplified, and the pressure in the cooking chamber needs to be measured. In addition, the problem of control delay does not occur, and not only accurate control but also significant cost saving can be achieved. Also, the air pressure in the cooking chamber can be controlled using a vacuum device, and the air pressure in the cooking chamber can be reduced to two by satisfying the pressure required by food in the water absorption, boiling and steaming steps in the cooking process. Not only can it be switched to the state alternately, it can improve the plump feeling of cooked rice, improve the texture of cooked rice, and reduce the water shortage of the food due to the loss of steam, sufficiently meeting the needs of the user be able to.

According to an embodiment of the present invention, the operation time of the vacuum device is calculated by the following equation.
T = ln (P0 / P1) (V0-V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water The volume corresponds to the quantity, and S is the flow rate when the vacuum device evacuates.

  Specifically, when the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, it corresponds to the case where the amount of rice and water is 0 to 8 cups of rice The operating time of the vacuum device is 30 to 90 seconds.

  According to one embodiment of the present invention, the vacuum device is controlled to evacuate the cooking chamber when the cooking appliance is in a water absorption stage and / or a steaming and warming stage.

In order to achieve the above object, an embodiment of the second aspect of the present invention provides a cooking utensil, which comprises a pan body having a cooking chamber open at the top and a closed position and an open position. A lid body movably attached to the pan body, a vacuum device for evacuating the cooking chamber to make the inside of the cooking chamber negative pressure when the cooking chamber is sealed, and the cooking A control module for acquiring the amount of rice and water in the chamber and acquiring the operation time of the vacuum device until the pressure in the cooking chamber reaches a predetermined pressure based on the amount of rice and water A timer module for starting timekeeping when the control module controls the vacuum device to evacuate the cooking chamber, the control module comprising: To, when said counted time of the timer module has reached the operating time of the vacuum device, and controls the vacuum apparatus so as to stop the evacuation, to maintain the pressure of the cooking chamber to the predetermined pressure. Also, according to an embodiment of the present invention, the operation time of the vacuum device and the amount of rice and water have a negative correlation with each other until the pressure in the cooking chamber reaches a predetermined pressure.

  According to the cooking appliance of the embodiment of the present invention, in the cooking process, the control module first obtains the amount of rice and water in the cooking chamber, and then the control module determines the amount of rice and water in the cooking chamber. Obtaining the operation time of the vacuum device until the pressure of the pressure reaches the predetermined pressure, and then, when the control module controls the vacuum device to evacuate the cooking chamber, start counting by the timer module, Finally, when the timed time reaches the operation time of the vacuum device, the control module controls the vacuum device to stop the evacuation to maintain the pressure in the cooking chamber at the predetermined pressure. Since the pressure in the cooking chamber can be controlled by controlling the operation time of the vacuum device, there is no need to install a pressure sensor, the structure of the cooking appliance can be simplified, and the pressure in the cooking chamber needs to be measured. As a result, the problem of control delay does not occur, and not only accurate control but also significant cost savings can be achieved. Also, the air pressure in the cooking chamber can be controlled using a vacuum device, and the air pressure in the cooking chamber can be reduced to two by satisfying the pressure required by food in the water absorption, boiling and steaming steps in the cooking process. Not only can it be switched to the state alternately, it can improve the plump feeling of cooked rice, improve the texture of cooked rice, and reduce the water shortage of the food due to the loss of steam, sufficiently meeting the needs of the user be able to.

According to an embodiment of the present invention, the operation time of the vacuum device is calculated by the following equation.
T = ln (P0 / P1) (V0-V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water The volume corresponds to the quantity, and S is the flow rate when the vacuum device evacuates.

  Specifically, when the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, it corresponds to the case where the amount of rice and water is 0 to 8 cups of rice The operating time of the vacuum device is 30 to 90 seconds.

  According to an embodiment of the present invention, the control module controls the vacuum device to evacuate the cooking chamber when the cooking appliance is in a water absorption stage and / or a steaming and warming stage.

FIG. 1 is a structural schematic view of a cooking appliance according to an embodiment of the present invention. FIG. 2 is a structural schematic view of a portion of the lid of the cooking appliance according to the embodiment of the present invention. FIG. 3 is a cross-sectional view of the structure in FIG. FIG. 4 is a cross-sectional view of a cooking appliance according to an embodiment of the present invention. FIG. 5 is a flow chart of a method for controlling vacuum evacuation of the cooking appliance according to the embodiment of the present invention. FIG. 6 is a flowchart of a vacuum control method in a water absorption stage or a steaming / warming stage of a cooking appliance according to an embodiment of the present invention.

  Hereinafter, the embodiment of the present invention will be described in detail. Examples of the above embodiments are shown in the drawings, and identical or similar reference symbols always indicate identical or similar parts or parts having the same or similar functions. The embodiments described below with reference to the drawings are exemplary and are used to interpret the invention and should not be understood as limiting the invention.

  Hereinafter, a method for controlling vacuum suction of a cooking utensil according to an embodiment of the present invention and a cooking utensil will be described with reference to the drawings.

  Hereinafter, the cooking appliance 100 which concerns on the Example of this invention with reference to FIGS. 1-4 is demonstrated first. The cookware 100 here may be an electric rice cooker, an electric pressure cooker, an electric bran cooker, or the like.

  As shown in FIGS. 1 to 4, a cooking appliance 100 according to an embodiment of the present invention includes a pan body 10, a lid 20, a vacuum device 40, and a heating device 50.

  The pot body 10 defines a cooking chamber 11 whose upper surface (upper surface shown in FIG. 1) is open. That is, the pan body 10 has the cooking chamber 11 open at the top. The lid 20 is pivotally connected to the pan body 10 and moves between a closed position and an open position to close or open the cooking chamber 11. That is, the lid is attached to the pan body movably between the closed position and the open position. The lid 20 is provided with a bleed port 21, an exhaust port 22, and an intake port 23. The bleed port 21 and the intake port 23 communicate with the cooking chamber 11, and the exhaust port 22 communicates with the bleed port 21. .

  Here, the vacuum device 40 can be installed in the lid 20, and when the cooking chamber 11 is sealed, the vacuum device 40 evacuates the cooking chamber 11 to make the inside of the cooking chamber 11 a negative pressure vacuum. Make it When the bleed is required, the vacuum device 40 communicates with the bleed port 21 and the exhaust port 22, and the vacuum device 40 extracts the gas in the cooking chamber 11 from the bleed port 21, and the exhaust port 22 is used to Discharge to the outside.

  According to one embodiment of the present invention, the cooking appliance 100 further includes the positive pressure device 30, and when it is necessary to increase the pressure, the positive pressure device 30 communicates with the air inlet 23 so that the air outside the cooking chamber 11 is However, since it can enter into the cooking chamber 11 through the air inlet 23, the pressure of the cooking chamber 11 is increased, and the condensed water in the lid 20 is misted by the impact action of the high speed air flow and the inside of the cooking chamber 11 is And hit the surface of the rice grain, so that the rice maintains its humidity.

  Thus, the cooking apparatus 100 according to the embodiment of the present invention controls the pressure in the cooking chamber 11 using the vacuum device 40 and the positive pressure device 30 to control food in the water absorption, boiling and steaming stages in the cooking process. In addition to being able to meet the required air pressure requirements, the inside of the cooking chamber 11 can be alternately switched to two air pressures, improving the plump feel of cooked rice, improving the texture of cooked rice, and further steaming Water loss of food due to loss can be reduced.

  As shown in FIG. 2, according to one embodiment of the present invention, the positive pressure device 30 includes a closure member 31, and the closure member 31 can move between the closed position and the open position so as to evacuate the lid 20. It is provided in the mouth 23. When the closing member 31 is in the closing position, the air inlet 23 is closed, and when the closing member 31 is in the open position, the air inlet 23 is opened.

  Since the air outside the cooking chamber 11 is introduced into the cooking chamber 11 through the suction port 23 by controlling the opening and closing of the suction port 23 using the closing member 31, the air pressure of the cooking chamber 11 can be improved. Not only is it possible to prevent gas from entering the cooking chamber 11 through the air inlet 23 when the vacuum device 40 is activated, and it is ensured that the cooking chamber 11 is in a negative pressure state when the vacuum device 40 is in operation.

  As shown in FIGS. 2 and 3, according to a further embodiment of the present invention, the positive pressure device 30 further comprises a drive unit 32, which is provided on the lid 20 and on the closure member 31. By being connected, the closing member 31 is driven to move between the closing position and the opening position, and the movement of the closing member 31 is controlled using the drive unit 32. This not only can improve the automation level of the cooking appliance 100, but also can prevent burns of the user due to the manual operation of the closing member 31, which helps to improve the user's feeling of operation.

  In some specific embodiments, drive unit 32 includes an electromagnet 321 and a push rod 322. The electromagnet 321 is provided on the lid 20, and the push rod 322 is provided on the electromagnet 321 so as to be movable along the horizontal direction (front and back direction shown in FIG. 3), and one end of the push rod 322 (rear end shown in FIG. ) Can move the closing member 31 interlockingly.

  As shown in FIG. 3, in some examples, the cover 20 is provided with a mounting cover 24, the closing member 31 is formed in a spherical shape, and the mounting cover 24 is connected to the cover 20. It is provided to cover the upper side. The mounting cover 24 is provided so as to cover one side (the rear side shown in FIG. 3) of the closing member 31 and functions to limit the position and protect the closing member 31.

  The spherical closing member 31 is movably provided in the mounting cover 24, and the spherical closing member 31 stays at the inlet 23 and closes the inlet 23 by the action of gravity and the push rod 322. The production process of the spherical closure member 31 is simple, low in production cost, relatively good in sealing effect between the spherical closure member 31 and the air inlet 23, and the sealing when the closure member 31 closes the air inlet 23 Help to improve sex.

  In some cases, the positive pressure device 30 further includes a support member 33. The support member 33 is provided on the lid 20, and the support member 33 is provided with a vent that penetrates the support member 33 in the axial direction along the air inlet 23, and one end of the support member 33 is in the air inlet 23. The outer peripheral edge of the support member 33 and the inner peripheral edge of the air inlet 23 are sealingly engaged. When the closing member 31 is located at the closing position, the closing member 31 and the inner peripheral edge of the other end of the support member 33 abut on and sealingly engage, and by providing the support member 33 at the intake port 23, the closing member The sealing effect on the air inlet 23 of 31 can be effectively improved.

  Furthermore, as shown in FIG. 3, the support member 33 includes a ring member 331 and a support base 332, the ring member 331 is provided so as to surround the intake port 23, and the central portion of the ring member 331 A vent is formed through the ring member 331 along the axial direction of the ring member 331. The upper surface of the ring member 331 has a recess recessed downward, and the support base 332 is mounted in the recess of the ring member 331 and connected to the outer peripheral edge of the ring member 331. The support base 332 may be formed in a ring shape extending in the circumferential direction of the outer peripheral edge of the ring member 331.

  As shown in FIG. 2, according to one embodiment of the present invention, the vacuum device 40 may include a vacuum pump 41 and a connection pipe 42. A vacuum pump 41 is provided in the lid 20, and the vacuum pump 41 is in communication with the bleed port 21 and the exhaust port 22 via the connection pipe 42. When the vacuum pump 41 operates, the gas in the cooking chamber 11 is discharged to the outside of the cooking chamber 11 through the connection pipe 42 by the suction action of the vacuum pump 41 to make the inside of the cooking chamber 11 negative pressure. That is, the vacuum device is for evacuating the cooking chamber to make the inside of the cooking chamber under negative pressure when the cooking chamber is sealed. When the gas in the cooking chamber 11 is extracted, the water vapor in the gas in the connecting pipe 42 is cooled and condensed to become liquid water, and is returned to the cooking chamber 11 to reduce the loss of water.

  Here, since the negative pressure state of the cooking chamber 11 is adjusted using the vacuum pump 41, the controllability is relatively excellent, and the vacuum pump 41, the bleed port 21 and the exhaust using the connecting pipe 42. The communication with the port 22 helps to improve the hermeticity of the vacuum device 40, and it is possible to prevent the negative pressure in the cooking chamber 11 from being affected by the leakage of gas.

  According to a specific embodiment of the present invention, as shown in FIG. 2, the vacuum device 40 further includes a solenoid valve 43, the solenoid valve 43 is connected to the lid 20, and the bleed air is connected via the connection pipe 42. It communicates with the port 21 and the vacuum pump 41. By controlling the communication and shutoff between the vacuum pump 41 and the extraction port 21 using the solenoid valve 43, not only can the vacuum pump 41 ensure that the steam smoothly bleeds, the positive pressure device 30 operates. At the same time, steam can be prevented from leaking through the bleed port 21 and serves to control the pressure in the cooking chamber 11.

  Hereinafter, a specific example of the cooking device 100 according to the embodiment of the present invention and an operation process of the cooking device 100 will be described with reference to FIGS. 1 to 4.

  As shown in FIGS. 1 to 4, the cooking device 100 according to an embodiment of the present invention is an electric rice cooker, and the electric rice cooker includes a pot body 10, a lid 20, a vacuum device 40, and heating. It includes an apparatus 50, a positive pressure apparatus 30, a control module 60, for example an electronic control board of an electric rice cooker, and a timer module (not shown).

  Here, the pan body 10 has a cooking chamber 11 whose top is open, and the lid 20 is attached to the pan body 10 so as to be movable between a closed position and an open position.

  The lid 20 is provided with a bleed port 21, an exhaust port 22 and an inlet 23, and both the vacuum device 40 and the positive pressure device 30 are provided on the lid 20. The vacuum device 40 communicates with the bleed port 21 and the exhaust port 22, and the positive pressure device 30 communicates with the air inlet 23.

  The positive pressure device 30 includes a spherical closure member 31, a drive unit 32 and a support member 33. Here, the drive unit 32 includes an electromagnet 321 and a push rod 322. The support member 33 is provided at the inlet 23, the electromagnet 321 is provided on the lid 20, the push rod 322 is movably connected to the electromagnet 321 at one end, and the other end is the spherical closure member 31. Contact or disengage. The positive pressure device 30 is for sealing the cooking chamber to raise the pressure in the cooking chamber when the heating device 50 performs heating.

  The vacuum device 40 includes a vacuum pump 41, a connection pipe 42, and a solenoid valve 43. The vacuum pump 41 communicates with the solenoid valve 43 and the exhaust port 22 via the connection pipe 42, and the solenoid valve 43 communicates with the bleed port 21 via the connection pipe 42. The vacuum device 40 is for drawing a vacuum on the cooking chamber to create a negative pressure in the cooking chamber when the cooking chamber is sealed.

  The control module 60 obtains the amount of rice and water in the cooking chamber 11, and obtains the operation time of the vacuum device 40 until the pressure in the cooking chamber reaches a predetermined pressure based on the amounts of rice and water. It is for. The timer module may be integrated in the control module 60, and the timer module is to start timing when the control module 60 controls the vacuum device 40 to evacuate the cooking chamber . The control module 60 further controls the vacuum device 40 to stop vacuuming when the time measured by the timer module reaches the operation time of the vacuum device to maintain the pressure in the cooking chamber at a predetermined pressure. . The predetermined pressure is less than zero pressure, eg, standard atmospheric pressure 100 KPa.

  Specifically, in one embodiment of the present invention, the predetermined pressure may be 60 KPa.

  Here, in the case of rice cooking, the electric rice cooker generally includes several stages such as a water absorption stage, a heating stage, a boiling stage, a steaming stage, and is vacuumed in the water absorption stage and / or the steaming incubation stage. Can control the vacuum system.

  Specifically, in one embodiment of the present invention, in the water absorption stage, the predetermined pressure is set to 50 KPa to 80 KPa, and the inside of the cooking chamber is maintained under vacuum conditions with a high degree of vacuum to effectively improve the water absorption speed. it can. In the steaming and warming stage, the predetermined pressure is set to 80 KPa to 95 KPa, and the inside of the cooking chamber is maintained under a vacuum condition with a low degree of vacuum so that the freshness holding time can be effectively extended and the rice does not dry. .

  That is, according to one embodiment of the present invention, the control module 60 controls the vacuum device to evacuate the cooking chamber when the cooking appliance is in the water absorption stage and / or the steam holding stage.

  Thus, the cooking appliance, for example, the electric rice cooker, has multiple stages of vacuum action in the cooking process, for example, improves the water absorption rate by the vacuum in the water absorption stage, and extends the freshness holding time by the vacuum in the steaming and heat retention stage. Thus, different actions may be realized.

  According to an embodiment of the present invention, there is a negative correlation between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure, for example 60 KPa.

  For example, when a vacuum pump with a flow rate of 1.7 mL / min is applied to a 4 L inner pot, the correspondence between the degree of vacuum in the pan, ie, the pressure P in the pan and the operating time T of the vacuum pump Is as shown in Table 1 below.

  Here, when the vacuum pump is controlled to evacuate at the same flow rate to the electric rice cooker whose volume is constant, the pressure in the pan gradually decreases as the operating time of the vacuum pump increases. .

  Similarly, after putting a certain amount of rice and water in a 4 L inner pot, the same vacuum flow is applied by a vacuum pump having a flow rate of 1.7 mL / min, and for different amounts of rice and water, The corresponding relationship between the degree of vacuum of rice, that is, the amount of rice and water until the pressure in the pan reaches 60 KPa, and the operation time T of the vacuum pump is as shown in Table 2 below, where 4 L of inner pan The maximum amount of rice that can be cooked is 8 cups of rice.

  That is, there is a negative correlation between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure. Also, the relationship between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure is as shown in Table 2 above, where: The flow rate when the vacuum device evacuates is maintained constant, for example, 1.7 mL / min.

  Specifically, when the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, for example, at 1.7 mL / min, the amount of rice and water is 0 to 0. In the case of eight cups, the operating time of the corresponding vacuum device is 30 to 90 seconds, where the larger the amount of rice and water, the shorter the operating time of the vacuum device.

  Therefore, in the embodiment of the present invention, by determining the amounts of rice and water, the time T2 of vacuum drawing required by the vacuum pump is obtained by the time the pressure in the cooking chamber reaches a predetermined pressure, for example 60 KPa. After that, control the vacuum pump to draw vacuum and start timing, and finally, when the time measurement time reaches T2, the pressure in the cooking chamber reaches 60 KPa and the vacuum pump is stopped to stop the operation. Control to maintain the pressure in the cooking chamber at 60 KPa.

  Here, the value of T2 also differs depending on the difference in the degree of vacuum and the difference in the amount of rice and water.

According to an embodiment of the present invention, the operation time of the vacuum device is calculated by the following equation.
T = ln (P0 / P1) · (V0−V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water The volume corresponds to the quantity, and S is the flow rate when the vacuum device evacuates.

  When P0, V0 and S are known, the time T for vacuum evacuation can be calculated by setting the predetermined pressure P1. Considering the volume of the cooking chamber and the loss in the process of vacuum drawing, the actual vacuum drawing time is 0.7 時間 ln (P0 / Pt) ・ (V0-V1) /S〜1.5 ・ ln (P0) It can be calculated within the range of /Pt).(V0-V1)/S. In addition, the judgment on the amount of rice and water can be realized by the well-known technique in the field, and can be judged based on, for example, the heating time until the temperature of rice and water reaches a certain temperature. , I will not explain in detail here.

  As mentioned above, since the cooking appliance of the Example of this invention controls the vacuum degree in a cooking chamber by controlling the operating time of a vacuum pump, in order to detect the pressure in a cooking chamber, a pressure sensor is installed. There is no need to measure the vacuum pressure in the cooking chamber, ie there is no need to measure the vacuum pressure in the cooking chamber, so there is no need for a reference signal, there is no delay control problem, and accurate control The pressure sensor measures and controls the degree of vacuum in the pan of some vacuum pressure electric rice cookers, resulting in high cost, complicated structure, and insufficient accuracy of measurement and control. Can solve the problem.

  However, other configurations and operations of the cooking appliance 100 according to embodiments of the present invention are known to those skilled in the art and will not be described in further detail here.

  In the cooking apparatus according to the embodiment of the present invention, in the cooking process, the control module first obtains the amount of rice and water in the cooking chamber, and then the control module determines the amount of rice and water in the cooking chamber. Get the operating time of the vacuum device until the pressure reaches the predetermined pressure, then start timing by the timer module when the control module controls the vacuum device to evacuate the cooking chamber The control module controls the vacuum device to stop evacuation when the timed time reaches the operation time of the vacuum device to maintain the pressure in the cooking chamber at a predetermined pressure. Thereby, the pressure in the cooking chamber can be controlled by controlling the operating time of the vacuum device, there is no need to provide a pressure sensor, the structure of the cooking utensil is simplified, and the pressure in the cooking chamber needs to be measured. As a result, the problem of control delay does not occur, and not only accurate control but also significant cost savings can be achieved. In addition, the air pressure in the cooking chamber can be controlled by using a vacuum device, and the air pressure in the cooking chamber can be reduced to two by satisfying the pressure required for food in the water absorption, boiling and steaming stages in the cooking process. Not only can it be switched to the state alternately, it can improve the plump feeling of cooked rice, improve the texture of cooked rice, and reduce the water shortage of the food due to the loss of steam, sufficiently meeting the needs of the user be able to.

  FIG. 5 is a flow chart of a method for controlling evacuation of a cooking appliance according to an embodiment of the present invention. Here, the cooking appliance may be the cooking appliance described in the above embodiment, for example, an electric rice cooker. The cooking utensil comprises a pan body, a lid and a vacuum device, the pan body having a cooking chamber open at the top, the lid between a closed position and an open position The vacuum device is movably attached to the pan body, and the vacuum device can vacuum the cooking chamber to make the inside of the cooking chamber under negative pressure when the cooking chamber is sealed.

  As shown in FIG. 5, the method for controlling vacuuming of the cooking utensil includes the following steps.

  At S1, the amount of rice and water in the cooking chamber is obtained.

  When the cooker cooks rice, first, the amount of rice and water in the cooking chamber is determined. For example, the curve of the relationship between heating time and temperature allows the amount of rice and water in the current cooking chamber to be determined. The amount of rice and water may be measured by a weighing sensor.

  In S2, based on the amount of rice and water, the operation time of the vacuum device until the pressure in the cooking chamber reaches a predetermined pressure is acquired.

  According to an embodiment of the present invention, the operation time of the vacuum device and the amount of rice and water have a negative correlation with each other until the pressure in the cooking chamber reaches a predetermined pressure.

  Specifically, the relationship between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure, for example 60 KPa, is as shown in Table 2 above. It is. Here, the flow rate when the vacuum device evacuates is maintained constant, for example, 1.7 mL / min.

  According to an embodiment of the present invention, when the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, for example, 1.7 mL / min, the amounts of the rice and water The operating time of the vacuum device corresponding to 0 to 8 cups of rice is 30 to 90 seconds, where the larger the amount of rice and water, the shorter the operating time of the vacuum device.

  At S3, the vacuum device is controlled to draw a vacuum on the cooking chamber, and timing is started.

  According to one embodiment of the present invention, the vacuum device can be controlled to evacuate in the water absorption stage and / or the steaming / warming stage. That is, when the cooking appliance is in a water absorption stage and / or a steaming and warming stage, the vacuum device is controlled to evacuate the cooking chamber.

  Specifically, in one embodiment of the present invention, in the water absorption stage, the predetermined pressure is set to 50 KPa to 80 KPa, and the inside of the cooking chamber is maintained under vacuum conditions with a high degree of vacuum to effectively improve the water absorption speed. it can. In the steaming and warming stage, the predetermined pressure is set to 80 KPa to 95 KPa, and the inside of the cooking chamber is maintained under a vacuum condition with a low degree of vacuum so that the freshness holding time can be effectively extended and the rice does not dry. .

  Thus, the cooking device, for example, the electric rice cooker, has multiple stages of vacuum action in the cooking process, for example, improves the water absorption rate by the vacuum in the water absorption stage, and extends the freshness holding time by the vacuum in the steaming incubation phase. Different actions may be realized, such as

  In S4, when the timed time reaches the operation time of the vacuum device, the vacuum device is controlled to stop the vacuum drawing, and the pressure in the cooking chamber is maintained at a predetermined pressure.

  Specifically, in one embodiment of the present invention, the predetermined pressure may be 60 KPa.

  Therefore, in the embodiment of the present invention, by determining the amounts of rice and water, the time T2 of vacuum drawing required by the vacuum pump is obtained by the time the pressure in the cooking chamber reaches a predetermined pressure, for example 60 KPa. After that, control the vacuum pump to draw vacuum and start timing, and finally, when the time measurement time reaches T2, the pressure in the cooking chamber reaches 60 KPa and the vacuum pump is stopped to stop the operation. Control to maintain the pressure in the cooking chamber at 60 KPa.

  Here, the value of T2 also differs depending on the difference in the degree of vacuum and the difference in the amount of rice and water.

According to an embodiment of the present invention, the operation time of the vacuum device is calculated by the following equation.
T = ln (P0 / P1) · (V0−V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water The volume corresponds to the quantity, and S is the flow rate when the vacuum device evacuates.

  When P0, V0 and S are known, the vacuum suction time T can be calculated by setting the predetermined pressure P1. Considering the volume of the cooking chamber and the loss in the process of vacuum drawing, the actual vacuum drawing time is 0.7 時間 ln (P0 / Pt) ・ (V0-V1) /S〜1.5 ・ ln (P0) It can be calculated within the range of /Pt).(V0-V1)/S.

According to one embodiment of the present invention, as shown in FIG. 6, the vacuum control method in the water absorption stage or the steaming / warming stage of the cooking appliance includes the following steps.
At S11, the cookware enters the water absorption stage or the steaming / warming stage.
At S12, the vacuum pump is controlled to operate.
In S13, the pressure in the pan is changed.
In S14, it is determined whether the operation time of the vacuum pump has reached time T2, where T2 is obtained by performing table lookup based on the amounts of rice and water. If "yes", step S15 is executed, and if "no", the process returns to step S12.
In S15, the vacuum pump is controlled to stop the operation, and the pressure in the pan is maintained at a predetermined pressure, for example 60 KPa.

  As mentioned above, since the vacuum suction control method of the cooking appliance of the Example of this invention controls the vacuum degree in a cooking chamber by controlling the operating time of a vacuum pump, in order to detect the pressure in a cooking chamber There is no need to provide a pressure sensor, ie, no need to measure the vacuum pressure in the cooking chamber, so when controlling the vacuum pressure in the cooking chamber there is no need for a reference signal and there is no delay control problem It can be precisely controlled, and the pressure sensor measures and controls the degree of vacuum in the pan of some vacuum pressure electric rice cookers, resulting in high cost, complicated structure, and accuracy of measurement and control. It can solve the problem of being insufficient.

  In the method of controlling evacuation of the cooking utensil according to the embodiment of the present invention, first, after obtaining the amounts of rice and water in the cooking chamber, the pressure in the cooking chamber becomes a predetermined pressure based on the amounts of rice and water. Get the operating time of the vacuum device until it reaches and then, when controlling the vacuum device to evacuate the cooking chamber, start timing and finally, the clocking time reaches the operating time of the vacuum device When this is done, the vacuum device is controlled to stop the evacuation to maintain the pressure in the cooking chamber at a predetermined pressure. Thereby, the pressure in the cooking chamber can be controlled by controlling the operating time of the vacuum device, there is no need to provide a pressure sensor, the structure of the cooking utensil is simplified, and the pressure in the cooking chamber needs to be measured. As a result, the problem of control delay does not occur, and not only accurate control but also significant cost savings can be achieved. In addition, the air pressure in the cooking chamber can be controlled by using a vacuum device, and the air pressure in the cooking chamber can be reduced to two by satisfying the pressure required for food in the water absorption, boiling and steaming stages in the cooking process. Not only can it be switched to the state alternately, it can improve the plump feeling of cooked rice, improve the texture of cooked rice, and reduce the water shortage of the food due to the loss of steam, sufficiently meeting the needs of the user be able to.

  In the description of the present invention, the description referring to terms such as “one embodiment”, “some embodiments”, “examples”, “specific examples”, or “some examples” is the implementation. It refers to being included in at least one embodiment or example of the present invention, the specific feature, configuration, material or characteristic described in conjunction with the example or the embodiment. In the present specification, the exemplary explanations for the terms above are not necessarily for the same embodiment or example. Also, the specific features, configurations, materials or characteristics described may be combined as appropriate in any one or more embodiments or examples. It is noted that one skilled in the art can combine and combine different embodiments or examples described herein with features of different embodiments or examples, as long as they do not contradict each other.

  The terms "first" and "second" are used only to describe the purpose, and indicate or imply relative importance or imply the number of technical features indicated. Do not understand to instruct. Thus, the features limited to "first", "second" explicitly or imply that one or more of the features are included. In the description of the present invention, unless there is a clear and specific limitation, “a plurality” means at least two, for example, two, three, etc.

  The description of the process or method described herein in flow chart, or in any other manner herein, is a module that includes code for one or more executable commands to implement a particular logic function or process step. It may be understood to be a segment or a section. Also, the scope of the preferred embodiments of the present invention includes other realization schemes, which are not in the order illustrated or discussed, but substantially simultaneously, or based on the functions mentioned. Including performing the functions in reverse order. Those skilled in the art to which the embodiments of the present invention belong should understand this.

  The logic and / or steps illustrated in the flowcharts or otherwise described herein may, for example, be considered as a sequence list of executable commands for implementing logic functions, the command execution system, For use in a device or device (e.g., a computer based system, a system including a processor, or a command execution system, device or other system capable of retrieving commands from a device or device) or such command execution system It may be embodied in any computer readable medium for use in combination with the device or apparatus. As used herein, "computer readable medium" includes the program for use in a command execution system, apparatus or device, or for combining and using these command execution systems, devices or apparatuses. It may be any device capable of storing, communicating, propagating or transmitting. More specific examples (non-exhaustive list) of computer readable media are electrical connections (electronic devices) with one or more wires, computer external hard disks (magnetic devices), random access memories ( RAM), read only memory (ROM), erasable / writable random access memory (EPROM or flash memory), fiber optic devices, and portable CD ROM (CD ROM). Also, the computer readable medium may be a sheet on which the program can be printed or any other suitable medium. For example, after optically scanning a sheet or other medium, editing, decoding, or processing according to other appropriate methods as necessary to obtain the program in electronic form, it is It can be stored in memory.

  Note that each part of the present invention can be realized by hardware, software, firmware, or a combination thereof. In the above embodiments, the plurality of steps or methods may be implemented by software or firmware stored in the memory and executed by an appropriate command execution system. For example, when it is realized by hardware, it can be realized by any one or a combination of the following known techniques in the field, as in the other embodiments. Discrete logic circuit with logic gate circuit to realize logic function of data signal, dedicated integrated circuit with appropriate combinational logic gate circuit, programmable gate array (PGA), field programmable gate array (FPGA), etc. .

  Those skilled in the art can understand that all or part of the steps included in the method according to the above embodiments can be realized by designating relevant hardware by a program. The program may be stored in a computer readable storage medium, and the program may include one step in the embodiment of the method or a combination thereof at the time of execution.

  Further, each functional unit according to each embodiment of the present invention may be integrated in one processing module, or each unit may physically exist independently, or two or more. The units may be integrated into one module. The integrated module may be realized in the form of hardware or may be realized in the form of a software functional module. When the above-mentioned integrated modules are realized by the form of software functional modules and are sold or used as independent products, they can be stored in one computer readable storage medium.

  The storage medium described above may be a read only memory, a magnetic disk, an optical disk or the like. While the embodiments of the present invention have been shown and described above, the above embodiments are illustrative and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present invention.

  In the description of the present invention, "center", "longitudinal direction", "horizontal direction", "length", "width", "thickness", "upper", "lower", "lower", "front", "rear", " "Left", "Right", "Vertical", "Horizontal", "Top", "Bottom", "Inside", "Outside", "Clockwise", "counterclockwise", "Axial", "Radial" The azimuth or positional relationship indicated by the term “circumferential direction” is based on the azimuth or positional relationship shown in the drawings, and is used to conveniently or simply explain the present invention. It should not be understood as a limitation on the present invention as it does not necessarily indicate or imply that a device or part has a particular orientation or is configured and operated in a particular orientation.

  In the description of the present invention, the meanings of terms such as “attach”, “connect”, “connect”, and “fix” should be broadly understood unless there is a clear definition and limitations. For example, fixed connection, removable connection, or integration may be used. It may be mechanical connection or electrical connection. It may be a direct connection or an indirect connection via an intermediate medium. The interiors of the two parts may be in communication or there may be an interaction between the two parts. A person skilled in the art can understand the specific meaning of the above terms in the present invention according to the specific situation.

  In the present invention, the first feature may be in direct contact with the second feature if the first feature is "above" or "below" the second feature, unless otherwise clearly defined and limited. Alternatively, the first feature and the second feature may be in contact indirectly via the intermediate medium. Also, if the first feature is "above", "above" or "on the top" of the second feature, the first feature may be directly above or diagonally above the second feature, or simply It may represent only that the horizontal height of the feature is higher than the second feature. If the first feature is "below", "below" or "under" the second feature, the first feature may be directly under or diagonally below the second feature, or simply the first feature is horizontal It may only represent that the height is lower than the second feature.

  While the embodiments of the present invention have been shown and described above, the above embodiments are illustrative and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present invention.

100: Cookware 10: Pan body 11: Cooking chamber 20: Lid 21: Bleed port 22: Exhaust port 23: Intake port 24: Mounting cover 30: Positive pressure device 31: Blocking member 32: Drive unit 321: Electromagnet 322: Push rod 33: Support member 331: Ring member 332: Support base 40: Vacuum device 41: Vacuum pump 42: Connection tube 43: Solenoid valve 50: Heating device 60: Control module

Claims (8)

It is a vacuum suction control method of a cooking appliance, and
The cookware includes a pan body, a lid, and a vacuum device, the pan body having a cooking chamber open at the top, and the lid between the closed position and the open position. The vacuum device is movably attached to the pan body, and the vacuum device is for drawing a vacuum to the cooking chamber to make the inside of the cooking chamber negative pressure, when the cooking chamber is sealed. The vacuum control method is
Obtaining the amount of rice and water in the cooking chamber;
Obtaining the operating time of the vacuum device until the pressure in the cooking chamber reaches a predetermined pressure based on the amount of rice and water;
Controlling the vacuum device to evacuate the cooking chamber and start timing;
When the measured time reaches the operating time of the vacuum device, and controls the vacuum apparatus so as to stop the evacuation, look including the steps of: maintaining a pressure of the cooking chamber to the predetermined pressure,
There is a negative correlation between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure,
A control method for vacuuming cooking utensils characterized in that. The operating time of the vacuum device is calculated by the following equation:
T = ln (P0 / P1) (V0-V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water Where S is the flow rate at which the vacuum device evacuates,
Evacuation control method of a cooking appliance according to claim 1, characterized in that. When the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, the operation of the vacuum device corresponding to the case where the amount of rice and water is 0 to 8 cups of rice The time is 30 to 90 seconds,
The vacuum suction control method of the cooking appliance according to claim 2 characterized by things. The vacuum device is controlled to evacuate the cooking chamber when the cooking appliance is in a water absorption stage and / or a steaming and warming stage.
The vacuum suction control method of the cooking appliance according to claim 1 characterized by things. A pot body having a cooking chamber with an open top,
A lid which is movably attached to the pan body between a closed position and an open position;
A vacuum device for drawing a vacuum on the cooking chamber to make the inside of the cooking chamber negative pressure when the cooking chamber is sealed;
Control for acquiring the amount of rice and water in the cooking chamber and acquiring the operation time of the vacuum device until the pressure in the cooking chamber reaches a predetermined pressure based on the amount of rice and water Modules,
A timer module for starting timekeeping when the control module controls the vacuum device to evacuate the cooking chamber;
The control module further controls the vacuum device to stop evacuation when the timed time of the timer module reaches the operation time of the vacuum device, so that the pressure in the cooking chamber is the predetermined pressure. maintained,
There is a negative correlation between the operation time of the vacuum device and the amount of rice and water until the pressure in the cooking chamber reaches a predetermined pressure,
A cookware characterized by The operating time of the vacuum device is calculated by the following equation:
T = ln (P0 / P1) (V0-V1) / S
Where T is the operation time of the vacuum device, P 0 is the initial pressure in the cooking chamber, P 1 is the predetermined pressure, V 0 is the volume of the cooking chamber, and V 1 is the rice and water Where S is the flow rate at which the vacuum device evacuates,
The cookware according to claim 5 , characterized in that. When the predetermined pressure is 60 KPa, if the flow rate at the time of vacuuming the vacuum device is maintained constant, the operation of the vacuum device corresponding to the case where the amount of rice and water is 0 to 8 cups of rice The time is 30 to 90 seconds,
A cooker according to claim 6 , characterized in that. The control module controls the vacuum device to evacuate the cooking chamber when the cooking appliance is in a water absorption phase and / or a steaming phase.
The cookware according to claim 5 , characterized in that.

Images