JPH0160737B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heating cooking device, which selects the optimum sensor for the type of cooking from among a plurality of sensors that detect the heating state of the object to be heated, and
The purpose is to control the operation of the heating means based on the output of this sensor to heat the object to be heated in an optimal state.

Generally speaking, the heating time of heating cooking devices is set using a timer based on the user's intuition and experience as well as cooking books, etc. However, this heating time needs to be adjusted depending on the amount and type of food. However, the settings are very difficult and it is difficult to consistently heat food to a state where it is ready to eat. As a method of solving this problem, there is a heating cooking device equipped with a sensor that detects the heating state of the food, but this is also not completely satisfactory. In other words, sensors used include gas sensors that detect the amount of gas emitted from food, humidity sensors that detect the amount of water vapor emitted from food, and infrared sensors that detect the surface temperature of food. It is quite sensitive to gases such as alcohol (for example, alcohol), so when food containing a large amount of alcohol is cooked, changes in the gas concentration can be detected sufficiently, but changes in the gas concentration can be detected when other foods are cooked. It cannot detect all kinds of gases, and cannot be said to be useful for all types of cooking. Additionally, the amount of water vapor generated by the humidity sensor differs depending on the moisture content of the food, so when cooking food with low moisture content, the humidity sensor cannot detect this even though the food has been sufficiently heated, resulting in overcooking or vice versa. When food with a high moisture content was cooked, the heating was insufficient. Furthermore, infrared sensors can only detect the temperature on the surface of food, so when cooking a large food, if the surface temperature rises even if the inside is not yet sufficiently heated, it will detect this and stop the heating operation. In the case of cooking where the food is covered by a container, the surface temperature of the container must be detected, making it impossible to accurately detect the temperature of the food. Furthermore, weight sensors automatically set the heating time based on the initial weight of the food, and detect the degree of evaporation of food moisture based on the rate of change in food weight during cooking. It was necessary to weigh only the container for canceling, and if the initial temperature was different, the quality of the product would be different.

This invention was made in order to eliminate the above-mentioned drawbacks, and selects the most suitable sensor for cooking from among a plurality of different types of sensors provided.
By controlling the heating means using the output of this sensor, we aim to provide a heating cooking device that eliminates the need for troublesome timer settings for heating times and can always finish food in a ready-to-eat state in all types of cooking. It is something to do.

The details of the present invention will be explained below with reference to the illustrated embodiments.

FIGS. 1 and 2 show an example of the heating cooking apparatus of the present invention, in which 1 is a heating chamber provided in the heater main body 2, and 3 is rotatably held on the bottom of the heating chamber 1. 4 is a cooking type setting unit that sets the cooking type using the keys of the keyboard 5 provided on the main body 2 and outputs corresponding cooking type information; 6 is provided in the exhaust duct 7; A gas sensor 8 is provided in the heating chamber 1 and detects the amount of gas emitted from the food placed in the heating chamber 1 and outputs a corresponding signal. An infrared sensor 9 detects the surface temperature of the food and outputs a signal corresponding to the surface temperature of the food, and is provided below the placing table 3, and detects the weight of the object placed on the placing table 3 during cooking. The weight sensor 10 outputs a signal corresponding to this, and the weight sensor 10 is selected from the gas sensor 6, the infrared sensor 8, and the weight sensor 9.
According to the cooking type information of the cooking type setting section 4,
These three types of sensors 6,
A sensor selection section 11 selects one of the sensors 8 and 9 and outputs an output signal of the sensor; A heating control section 14 controls the operation of the heating means 11 when the signal output of the sensor selected by the sensor selection section 10 reaches a predetermined value. 15 is a heating means selection section that selects the heating means 11 according to the cooking type information.

The operation when food is actually heated in the heating cooking apparatus configured as above will be explained.

For example, when heating sake, place it in a container such as a totsukuri container and place it on the mounting table 3 in the heating chamber 1.
Place it on top. Next, by inputting the type of cooking (i.e., warming sake) using the corresponding key on the keyboard 5, the heating means selection section 15 selects a heating means suitable for this cooking (in this case, the high-frequency heating means 12). The sensor selection unit 10 selects a sensor suitable for this cooking, that is, a gas sensor 6, based on information on combinations of cooking types and sensor types prepared in advance. This is because sensors other than the gas sensor 6 cannot accurately detect the heating state of the sake.For example, in the case of a container with a small opening, such as a totsukuri, the infrared sensor 8 has an opening that corresponds to the position of the infrared sensor 8. In addition, the weight sensor 9 requires an operation to cancel the weight of the frame itself, and the initial temperature may be higher or lower than the standard value. In such a case, over-heating or under-heating will occur, so it is set in advance to select the gas sensor 6 for ``warming sake''. Now, if you press the cooking key (not shown), the high-frequency heating means 1
2 starts the heating operation. Then, the gas sensor 6 detects the gas emitted from the food and generates a signal corresponding to the gas concentration, but as the heating progresses and the temperature of the sake rises, the evaporation of alcohol becomes active and the gas concentration increases. Therefore, the signal output level of the gas sensor 6 reaches a predetermined value, and the heating control part 14 detects this and stops the operation of the heating means 11 (in this case, the high-frequency heating means 12).

In this way, the gas sensor most suitable for "warming sake" is selected from among the three types of sensors based on the information prepared in advance, so that the sake can be heated to just the right temperature.

In addition, although the above embodiment describes the case of "warming sake" (that is, a gas sensor is selected), it is needless to say that the case is not limited to this. In this case, the infrared sensor 8 is selected. This is because the food is not heated to a high temperature in the case of defrosting, so the amount of gas generated from the food and the amount of change in it are very small, so the gas sensor 6 cannot detect the progress of cooking. As mentioned above, the weight sensor 9 is affected by the initial temperature of the food, and the degree of thawing changes depending on the shape and quality of the food (for example, lean parts vs. oily parts), so the sashimi may be boiled and cannot be used as food. This is because the value may be lost.
Therefore, in the case of defrosting, the infrared sensor 8 is selected. Then, this infrared sensor 8 outputs a signal with a level corresponding to the surface temperature of the food, and when this signal level reaches a predetermined value (that is, when the surface temperature of the food reaches around 0 degrees Celsius), the food is heated. The control unit 14 is the heating means 11
This is to stop the operation.

As another example, when stewing cooking is performed, the weight sensor 9 is selected. This is generally done by boiling over low heat (i.e. heating means
Since the food is boiled in intermittent operation (see step 1), by detecting the rate of change in weight per unit time using the weight sensor 9, it is easy to detect the point at which boiling becomes active, since the weight of the food is rapidly decreasing due to water evaporation. This is because it can be detected. Even if the gas sensor 6 is used for the same stew cooking, there are large differences in the type and amount of gas generated depending on the type of cooking, and one cooking type setting key called "Stew cooking" will not be satisfactory for all stew cooking.
Furthermore, when the infrared sensor 8 is used, the temperature of the food cannot be directly detected because the container is generally covered with a lid during stewing. Therefore, as described above, when a weight sensor is selected and the value of the weight change rate reaches a predetermined value, the operation of the heating means 11 is controlled by the heating control section 14,
For example, cooking is completed by switching from high frequency heating (that is, continuous operation) to low (that is, intermittent operation) and then simmering for a certain period of time.

In this way, the optimal sensor for each type of cooking is selected, and the signal output from that sensor detects the doneness of the cooking and controls the heating means, making it possible to accurately detect the doneness of all types of cooking. It is possible.

In addition, in the above example, three sensors are used,
Each sensor is a gas sensor, an infrared sensor, and a weight sensor, but in addition to these sensors, there are also internal temperature sensors that detect the internal temperature of the object being heated during heating, A humidity sensor that detects water vapor generated from the heating chamber, an exhaust temperature sensor that detects the temperature of the exhaust gas when exhausted from the heating chamber to the outside during heating, etc. can be combined as appropriate, and various modifications can be made without changing the gist of the invention. Of course, it is possible to implement it.

As described above, the present invention includes a plurality of sensors of different types, and selects only one sensor that is optimal for the cooking type set in the cooking type setting section, and the output of that sensor reaches a predetermined value. Since the structure is equipped with a heating control section that controls the operation of the heating means when the food is cooked, it is possible to accurately detect the doneness of all cooking, making it highly practical as it allows food to be always cooked in the optimum condition. The present invention provides a heating cooking device.

[Brief explanation of drawings]

FIG. 1 is a front view showing an embodiment of the present invention, and FIG. 2 is a block diagram of its electrical system. Note that the same reference numerals in the drawings indicate the same parts, and 4 is a cooking type setting section. 6 is a gas sensor, 8 is an infrared sensor, 9 is a weight sensor, 10 is a sensor selection section, 11 is a heating means, and 14 is a heating control section.

Claims (1)

[Scope of Claims] 1. A heating chamber, a mounting table provided in the heating chamber, and a heating means for heating an object to be heated placed on the mounting table. In a heating cooking device equipped with a plurality of sensors that detect the heating state of an object to be heated, the cooking type setting unit sets the cooking type, and the cooking type setting unit sets the cooking type information based on the cooking type information set in the cooking type setting unit. a sensor selection section that selects one from a plurality of sensors; a heating control section that controls the heating operation of the heating means for the object to be heated based on the output of the sensor selected by the sensor selection section;
A heating cooking device comprising: a heating means selection section that selects the heating means according to cooking type information from the cooking type setting section. 2. The plurality of sensors include a gas sensor that detects gas generated from the object to be heated during heating, an infrared sensor that detects the surface temperature of the object to be heated during heating, and an internal sensor that detects the internal temperature of the object during heating. A temperature sensor, a weight sensor that detects the weight of the heated object during heating, a humidity sensor that detects the water vapor generated from the heated object during heating, and a humidity sensor that detects the exhaust temperature when exhausting from the heating chamber to the outside during heating. 2. The cooking device according to claim 1, comprising at least two of the plurality of exhaust temperature sensors.