JPH07273A - Heating control method for cooking utensil - Google Patents

Abstract

PURPOSE:To always execute appropriate steaming and heating by determining the cooking start time, based on a temperature of an inner vessel, and setting in advance optimal steaming time. CONSTITUTION:A cooking vessel consists of a vessel main body and a lid body, an inner vessel contained in the inside is formed by a metal whose thermal conductivity is high such as an aluminum alloy, etc., and mounted on the upper surface of a heating plate, and a center sensor comes into contact with a center part of the bottom surface. This detected inner vessel temperature is maintained at 200 deg.C, food to be cooked such as a hot-steamed hotchpotch, etc., is put into the inside, and thereafter, by pouring water of a prescribed quantity, vapor is generated and when the inner vessel temperature falls to 140 deg.C, steaming and heating are started. After a prescribed time elapses from steaming and heating by considering a difference of the heat capacity of thickness and size of the hot-steamed hotchpotch vessel, a temperature of pouring water and quantity of pouring water, etc., and optimal steaming time is determined. From a result of experiment executed by varying the number of cups and a temperature of pouring water, a relational expression between a thermistor voltage and an optimal steaming time is derived by a regression analysis. Even by only the detection of the thermistor voltage, an appropriate and optimal steaming time which considers a difference of each condition, as well can be set.

Description

Detailed Description of the Invention

[0001]

The present invention relates to an electric pan, a grill pan,
The present invention relates to a heating control method for cooking utensils such as a grill pan.

[0002]

2. Description of the Related Art Heretofore, cooking utensils such as electric pans have been capable of performing steamed dishes such as steamed liquor, steamed bread, or chawanmushi in addition to ordinary pan dishes. In such a steamed dish, after cooking the inner container, the cooked food and water are stored, and the cooked food is cooked by the generated steam. In this case, the cooking is finished automatically by setting a time with a timer or by actually visually observing the steamed state of the cooked food.

[0003]

However, since the steaming time is set by the timer, the steaming time may vary depending on the number of foods to be stored, the temperature of the supplied water, and the like.
Variations in the steaming state occur, such as insufficient steaming or excessive steaming. Also, if the finished state of the cooked food was visually observed, it is necessary to always observe the cooked food, but since it is usually impossible, there is still insufficient steaming,
Problems such as excessive steaming occur. In particular, it is difficult to visually judge the steamed state of chawanmushi, and there are cases in which too much steam causes a large amount of "su", making it impossible to re-cook. In view of the above problems, an object of the present invention is to provide a heating control method for cooking utensils that can automatically perform appropriate steam cooking regardless of differences in steam heating conditions.

[0004]

In order to achieve the above-mentioned object, in the invention described in claim 1, it is generated by heating the inner container by the heating means and then storing the cooked food and water in the inner container. In the heating control method for a cooking appliance, which steams and heats the cooked food with the steam thus caused, the inner container temperature lowered by accommodating the cooked food and water in the inner container starts timing at the time when the inner temperature reaches a predetermined temperature. The steam heating is stopped when the optimum steaming time calculated after a predetermined time has elapsed. Further, in the invention according to the second aspect, the steaming time is provided after the steaming heating is stopped to perform the steaming heating. Further, in the invention according to claim 3, a relational expression between the thermistor voltage and the optimum steaming time is obtained by regression analysis from each data obtained under different conditions such as the number of foods to be cooked and the temperature of the feed water. The optimum steaming time is calculated from a relational expression.

[0005]

Embodiments of the present invention will now be described with reference to the accompanying drawings. FIG. 1 is a schematic view of a cooking container, specifically, an electric pan. This cooking container is composed of a container body 1 and a lid body 2, and an inner container 3 is housed inside. A heating plate 4 is provided on the bottom surface of the container of the container body 1. A center sensor 5 is exposed at the center of the heating plate 4. Also,
A heating plate sensor 6 is provided on the lower surface of the heating plate 4 on the outer peripheral side of the center sensor 5, and a heater 7 is attached to the entire outer circumference of the heating plate sensor 6.

An operation panel 8 is provided on the front part of the container body 1 (on the right side in FIG. 1). This operation panel 8 has a "pot", "baked" and "steamed" switch 9,
10 and 11 are provided respectively, and each switch 9,
The cooking mode is selected by pressing 10, 11 respectively. And, "pottery",
When the "yakimono" switches 9 and 10 are pressed, the heating mode is switched depending on the number of pressings, and the amount of electricity to the heating heater 7 is changed such as heat retention, melting heat, ... Or heat retention, 140 ,. ing. Also, when the "steaming" switch 11 is pressed, the heating mode is similarly switched to low or high to change the energization amount. Reference numeral 12 is a "off" switch, which is adapted to stop energization of the heater 7 when pressed.

Further, a control device 13 is built in the front part of the container body 1, and an input signal from the operation panel 8 and detection signals from the sensors 5 and 6 are respectively input thereto. The amount of electricity supplied to the heater 7 is adjusted based on the above. The inner container 3
Is formed of a metal having a high thermal conductivity such as an aluminum alloy, and when placed on the upper surface of the heating plate 4, the center sensor 5 comes into contact with the central portion of the bottom surface.

Next, the case where the cooking utensil having the above-mentioned structure is used for steamed cooking will be described with reference to the graph of FIG. 3 according to the flowchart of FIG. First, step S1
When the "steaming" switch 11 is pressed by, the heating plate heater 7 is energized to start preheating. in this case,
Depending on the number of times the "steaming" switch 11 is pressed, either the "low" mode or the "high" mode is selected, and in either case the energization rate is 100%.

Then, in step S2, the center sensor 5
It is judged whether or not the inner container temperature t ₁ detected in step ₁ reaches 180 ° C. If not reached, the process returns to step S1 to continue heating at a duty ratio of 100%. If reached, the process proceeds to step S3 and the duty ratio is reduced to 60%.

Then, in step S4, it is judged whether or not the inner container temperature t ₁ has reached 200 ° C., and if it has not reached, heating is continued at a duty ratio of 60%. As described above, since the energization rate is reduced to 60% when the inner container temperature t ₁ reaches 180 ° C., it is possible to prevent a problem that the inner container temperature t ₁ rapidly increases and exceeds 200 ° C. at a stretch. it can.

When the inner container temperature t ₁ reaches 200 ° C., duty control is started so as to be maintained at 200 ° C. in step S5. Then, the timer starts counting in step S6, and the temperature is adjusted until a predetermined time elapses in step S7. After that, when a predetermined time elapses, the buzzer or the like notifies in step S8 that the food such as steamed steamed steam is put inside, and then steaming is started by pouring a predetermined amount of water to generate steam. To be done.

Here, in step S9, the inner container temperature t ₁
If the temperature decreases to 140 ° C., the energization amount is reduced by the fuzzy control to start the steam heating at the same time when the steam heating is started in step S10. In this steam heating, step S11
After waiting for a predetermined time (about 8 minutes in the present embodiment) from the start of steaming, the optimum steaming time is determined in step S12 and counting is started. The reason why the counting is performed after a lapse of a predetermined time from the steam heating is that the difference in heat capacity such as the thickness and size of the chawanmushi container or the temperature of the water to be fed and the amount of water to be fed is taken into consideration. This allows
In the counting stage, the water supply becomes steam, and the heating of the cooked food is definitely progressing.

Subsequently, in step S13, it is determined whether or not the optimum steaming time has elapsed. This optimum steaming time is obtained by regression analysis from the data shown in FIG. Figure 4
Inside, the number of cups indicates the number of tea-steaming containers to be stored.
This container has a capacity of 200 cc per cup. V _8min represents the thermistor voltage 8 minutes after water injection. This thermistor voltage is a voltage drop in the thermistor for measuring the inner container temperature t ₁ . T ₈₅ is the time required to bring the chawanmushi to 85 ° C. (this temperature is considered to be the optimum steaming temperature in the chawanmushi). Various temperatures were used as the temperature of the water to be fed into the inner container 3, as shown in FIG.

As described above, since the relational expression between the thermistor voltage and the optimum steaming time is obtained by the regression analysis from the results of the experiment in which the number of cups and the temperature of the supplied water are varied, only the thermistor voltage is detected. Also, it is possible to set an appropriate optimum steaming time in consideration of the difference in each of the above conditions. The optimum steaming time Y was as shown by the following equation. Y = -1857X + 6337 (X; thermistor voltage value) Further, these relationships are shown by the solid line in the graph of FIG. In this graph, the dotted lines are _T83 , _T85 , _T87 , T
₈₉ (Cooks are 83 ℃, 85 ℃, 87 ℃, 89 ℃ respectively
It is a plot of the measurement results of (time until reaching).

After that, when the optimum steaming time Y has elapsed, the steam heating is stopped by turning off the power source in step S14, and a predetermined time (about 5 minutes in this embodiment) in step S15.
It waits until the time elapses, during which simmering and heating of the chawanmushi is performed. Then, if the predetermined time has elapsed, step S16
The steam cooking is completed by being notified by a buzzer or the like. It should be noted that the reason why the steaming and heating is stopped for 5 minutes after the steaming and heating is completed is that the steamed state varies depending on the difference in egg concentration of the chawanmushi and how the ingredients are mixed. This is because. In this case, the heating is stopped and the steaming is performed, so that the already-chasped steamed egg is not so badly affected.

[0016]

As is apparent from the above description, according to the first aspect of the invention, the cooking start time is determined based on the inner container temperature, so that the steam heating can be smoothly performed. Further, since the optimum steaming time is set in advance, it is possible to always perform appropriate steaming and heating. According to the invention of claim 2, after steam cooking is completed,
Since the steaming time is provided, when steaming a plurality of cooked foods, the steamed state can be made uniform, and variations between cooked foods are eliminated. According to the invention of claim 3, the optimum steaming time is calculated by regression analysis in consideration of the number of cooked foods, etc. Therefore, regardless of the difference in these steaming and heating conditions, steaming heating suitable for cooked foods, especially for chawanmushi Can be done.

[Brief description of drawings]

FIG. 1 is a schematic view of a cooking utensil according to this embodiment.

FIG. 2 is a flowchart showing steam cooking control.

FIG. 3 is a graph showing the relationship between time and inner container temperature.

FIG. 4 is a table showing the relationship between the thermistor voltage and the optimum steaming time when 8 minutes have elapsed after pouring water into the inner container.

FIG. 5 is a graph showing the relationship between the thermistor voltage and the optimum steaming time when 8 minutes have elapsed after pouring water into the inner container.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Container body, 3 ... Inner container, 4 ... Heating plate, 5 ... Center sensor, 6 ... Heating plate sensor, 7 ... Heating heater, 9, 10,
11 ... Switch, 13 ... Control device.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tsutomu Nishikawa 1-20-5 Tenma, Kita-ku, Osaka City, Osaka Zojirushi Mahobin Co., Ltd.

Claims (3)

[Claims] 1. A heating control method for a cooking appliance, comprising heating an inner container by a heating means and then storing the cooked food and water in the inner container to steam the cooked food with the generated steam. When the temperature of the inner container, which has dropped due to the food and water being stored in the inner container, reaches the specified temperature, the timekeeping is started, and the steaming heating is stopped when the optimum steaming time calculated after the specified time has elapsed A heating control method for a cooking appliance, comprising: 2. The heating control method of the cooking utensil according to claim 1, wherein the steaming heating is performed for a certain period of time after the steaming heating is stopped. 3. A relational expression between the thermistor voltage and the optimum steaming time is obtained by regression analysis from each data obtained under arbitrary conditions such as the number of cooked foods and the temperature of the supplied water, and the optimum steaming is obtained from the relational expression. The heating control method for the cooking utensil according to claim 1, wherein the heating time is calculated.