JPH0787828B2 - Deep-fried detection device for fried seeds in a fried food cooker - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a fried-type fried detection device that automatically detects fried-type fried in a fried food cooker such as a fryer.

(Prior Art) Conventionally, in the above-mentioned fryer, the temperature of the oil is detected and used for determining the frying of the frying seed, which is disclosed in, for example, JP-A-60-198118. The fryer cooking timer disclosed in the publication discloses an oil temperature detection unit that detects an oil temperature, an amplification circuit that amplifies the output of the oil temperature detection unit, and an oscillation frequency changes due to the output of the amplification circuit. An oscillation circuit whose oscillation frequency changes even when switched,
A frequency divider that counts based on a pulse signal generated from the oscillation circuit and outputs a cooking end signal after a predetermined time. The change in the output of the amplifier corresponds to the change in the oil temperature, and the switch is switched according to the type of cooking material. Due to the change in the oscillation frequency, the count time by the frequency divider changes and the cooking end time also changes. In this way, by appropriately changing the switch and automatically adjusting the oil temperature change, the oscillation frequency of the oscillation circuit is appropriately adjusted, and the cooking time is appropriately set to perform cooking according to the type and amount of cooking material. I am trying.

(Problems to be solved by the invention) However, in the above method of detecting the frying of the frying seed by the temperature of the oil, since the temperature of the oil itself does not directly represent the change in the cooking state of the frying seed material, When there are differences in cooking conditions such as the type of seeds and the amount of fried seeds, complicated processing and handling are required to make the temperature of the oil a detection means for the lifting of the fried seeds, and the device becomes expensive. was there.

The present invention has been made to solve the above problems, and an object thereof is to directly detect the cooking state of fried seed material, and to easily and accurately detect the fried type of fried type in a fried food cooker. An object of the present invention is to provide a frying detection device.

(Summary of the Invention) In solving the above-mentioned problems, the following facts were learned.

Explaining with reference to FIGS. 3 (a) and (b) and FIGS. 4 (a) and (b), the cooking oil 16 in the oil tank 11 is heated to the set temperature of the oil temperature controller 14. In this state, when the cook puts a predetermined fried seed 17 into the oil tank 11 (point A in FIG. 4 (a)), the water contained in the fried seed 17 penetrates into the cooking oil 16,
This infiltrated water is instantly heated and evaporated by the high temperature cooking oil 16, and a large amount of water vapor rises on the oil surface.
To the peak (point A to point C in FIG. 4 (a)).
After that, when the surface of the fried seed 17 is hardened by heating, the water inside the fried seed 17 becomes difficult to escape to the outside of the fried seed, so that the amount of water vapor on the oil surface starts to decrease and finally becomes a minimum state (fourth ( a) Points C to D in the figure). Fried seeds reaching here 17
In this state, as shown in FIG. 3 (a), the oil tank is sunk at the bottom of the oil tank 11.

When the fried seed 17 is further heated, the temperature inside the fried seed 17 gradually rises, the moisture inside the fried seed 17 begins to vaporize, and water vapor leaks to the outside of the fried seed 17 (fourth (a)). Figure D
Point to E point). Along with this, the weight of the fried seed 17 also gradually decreases and floats above the oil surface (see FIG. 3 (b)). Such a floating phenomenon of the fried seed 17 is empirically known because it is used by cooks as a standard for fried food.
When the fried seed 17 floats and its surface is exposed on the oil surface, the water vapor inside the fried seed is easily released to the outside, and the amount of water vapor on the oil surface reaches the second peak (fourth peak). (A) Point E in the figure).

Further, when the fried seed is continuously heated, the amount of steam generated is reduced to a predetermined value V ₀ (F in FIG. 4 (a)).
point). That is, this predetermined value V ₀ indicates a state in which the fried seed has reached a state where it is almost completely heated up to the inside, and almost no water is produced, and the fried state is fried.

The time from the second peak (point E in FIG. 4 (a)) to the predetermined value V ₀ (point F in FIG. 4 (a)) is almost constant regardless of the type of fried species. Therefore, if this time is used for detection of fried food, it is possible to accurately detect the fried food of fried food.

Further, instead of the second peak, the time from the first peak or the minimum state (point C or point D in FIG. 4 (a)) to the predetermined value V ₀ is also a substantially constant value depending on the type of fried species. As shown, this time can be used for frying the fried seeds.

Furthermore, since the predetermined value V ₀ at the point F at the time of frying also shows a substantially constant value regardless of the type of frying, this predetermined value V ₀ can be used for detection of frying.

(Means for Solving the Problems) In order to achieve the above object, the structural feature of the invention according to claim 1 is that, as shown in FIG. 1 (A), in an oil tank of a fried food cooker. Moisture detecting means 1 (corresponding to the humidity detector 40 in FIG. 5 of the embodiment) for detecting the water content of water vapor generated when fried seeds are added to cooking oil heated to a predetermined temperature.
And a peak detecting means 2b (corresponding to steps 65 and 66 in FIG. 6 of the embodiment) for detecting the second peak state in the change of the detected water content, and responding to the detection of the second peak state. Then, the clocking means 3b for starting the clocking and measuring the elapsed time from the detection (the timer 30e and the sixth timer shown in FIG. 5 of the embodiment).
(Corresponding to step 68 in the figure), and when the measured elapsed time reaches the predetermined time required for the frying of the frying seed from the second peak state, the frying detection means 4b for detecting the frying of the frying seed. (Corresponding to step 69 in FIG. 6 of the embodiment).

Further, the structural feature of the invention according to claim 2 is, as shown in FIG. 1 (A), replaced by the peak detecting means 2b, the clocking means 3b and the lifting detecting means 4b of the invention according to claim 1. A peak detecting means 2a (corresponding to steps 54 and 55 in FIG. 6 of the embodiment) for detecting the first peak state in the change in the detected water content, and a response to the detection of the first peak state. Then, the clocking means 3a (corresponding to the timer 30e in FIG. 5 of the embodiment and step 57 in FIG. 6) for starting the timing and measuring the elapsed time from the detection, and the elapsed time being measured are Deep-fried detection means 4a for detecting the deep-fried food when the predetermined time required for deep-fried food has been reached from the first peak state (step 60 in FIG. 6 of the embodiment).
Corresponding to) and.

Further, the structural feature of the invention according to claim 3 is that, instead of the peak detecting means 2b, the clocking means 3b and the lifting detecting means 4b of the invention according to claim 1, as shown in FIG. Then, the minimum detecting means 5 for detecting the minimum state in the change in the detected water content (step 5 in FIG. 6 of the embodiment).
(Corresponding to 8 and 59), and clocking means 3c for starting timekeeping in response to the detection of the minimum state and measuring the elapsed time from the detection.
(The timer 30e of FIG. 5 and the step 64a of FIG. 8 of the embodiment)
), And a frying detection means 4c for detecting the frying of the frying seed when the measured elapsed time reaches the predetermined time required for frying the frying seed from the minimum state.
(Corresponding to step 64b in FIG. 8 of the embodiment).

Further, as shown in FIG. 1 (C), the structural feature of the invention according to claim 4 is that, instead of the time measuring means 3b and the lifting detection means 4b of the invention according to claim 1, the second Is provided with a frying detection means 4d (corresponding to step 69a in FIG. 9 of the embodiment) for detecting the frying of the frying seed when the detected water content reaches a predetermined amount after the detection of the peak state of is there.

Further, the constitutional feature of the invention according to claim 5 is, as shown in FIG. 1 (A), the constitution of the invention according to claim 2 (however, the first peak detecting means of the invention according to claim 5 is 2
a, the first timing means 3a and the first frying detection means 4a are
In addition to the peak detecting means 2a, the clocking means 3a and the lifting detecting means 4a of the invention according to claim 2, a minimum detecting means 5 for detecting a minimum state in the change of the detected water content (Example) (Corresponding to steps 58 and 59 in FIG. 6) and the first deep-fried food detection when the minimum water content is detected by the minimum water detection means 5 before the first deep-fried food detection means 4a detects the deep-fried food. Prohibition means 6 (corresponding to steps 58 and 64 in FIG. 6 of the embodiment) for prohibiting the detection of frying of the frying seed by the means 4a and detection of frying of the frying seed by the first frying detection means 4a by the prohibiting means 6. Second peak detection means 2b for detecting the second peak state in the change in the detected water content when
(Corresponding to steps 65 and 66 in FIG. 6 of the embodiment), and second timing means 3b (starting time counting in response to the detection of the second peak state and measuring the elapsed time from the detection). (Corresponding to the example timer 30e in FIG. 5 and step 68 in FIG. 6),
When the elapsed time measured by the second timing means 3b reaches the predetermined time required for the frying of the frying seed from the second peak state, the second frying detection means 4b ( (Corresponding to step 69 in FIG. 6 of the embodiment).

Further, the constitutional feature of the invention according to claim 6 is that, as shown in FIG. 1 (B), the inhibiting means 6, the second peak detecting means 2b, and the second timing means 3b of the invention according to claim 5 are as follows. And the second
In place of the frying detection means 4b, the minimal detection means 5 is provided before the frying detection of the frying seed by the first frying detection means 4a.
When the minimum state of water content is detected by the second lifting means, the second lifting means for prohibiting the lifting of the frying seed by the first lifting detection means 4a is started and the time counting is started to measure the elapsed time from the detection of the minimal status. 3c (corresponding to the timer 30e of FIG. 5 of the embodiment and steps 64, 64a of FIG. 8) and the elapsed time measured by the second timing means 3c is required to lift the fried seed from the minimum state. The second deep-fried food detecting means 4c for detecting the deep-fried food of the deep-fried seed when a predetermined time is reached.
(Corresponding to step 64b in FIG. 8 of the embodiment).

Furthermore, the structural feature of the invention according to claim 7 is, as shown in FIG. 1 (C), in place of the second timing means 3b and the second lifting detection means 4b of the invention according to claim 5. A frying detection means 4d (corresponding to step 69a in FIG. 9 of the embodiment) that detects frying of the frying seed when the detected water content reaches a predetermined amount after the detection of the second peak state. Is equipped with.

(Operation and effect) When fried seeds are put into the cooking oil heated to a predetermined temperature in the oil tank, the water in the fried seeds permeates into the cooking oil and is heated to become steam, thereby It is released on the oil surface.
As the change with time of water content of steam generated from fried seeds,
Immediately after the fried seed is put into the oil tank, it increases to a first peak state, then decreases once to a minimum state, then increases again to a second peak state, and then gradually decreases, or Alternatively, there is one in which a large first peak state is reached immediately after the fried seed is charged and then gradually decreased. The manner in which the water content changes depends on the type of fried species, but the fried type is fried depending on the time from the second peak state, the time from the first peak state, and the time from the minimum state. To do.
Further, the time when the water content of the steam reaches the predetermined value again after the second peak state is also the time when the fried seed is fried.

The inventions according to claims 1 to 4 are made by paying attention to the changing state of the water content of the steam, which directly indicates the cooking state of the fried seed by heating the fried seed.
The moisture detecting means 1 of the inventions according to 4 to 4 detects the moisture content of the water vapor. And in the invention according to claim 1,
The peak detecting means 2b detects the second peak state of the water content of the water vapor, the time measuring means 3b measures the elapsed time from the detection of the second peak state, and the measured elapsed time is the When the predetermined time required for frying the fried seeds has been reached from the peak state of No. 2, the fried food detection means 4b detects the fried foods. In the invention according to claim 2, the peak detecting means 2a detects the first peak state of the water content of the water vapor, and the time measuring means 3a measures the elapsed time from the detection of the first peak state. When the measured elapsed time has reached a predetermined time required for frying the frying seed from the first peak state, frying detection means
4a detects the lifting of the fried seed. Further, in the invention according to claim 3, the minimum detecting means 5 detects the minimum state of the water content of the water vapor, and the time measuring means 3c measures the elapsed time from the detection of the minimum state to perform the measurement. When the elapsed time reaches the predetermined time required for frying the fried seed from the minimum state, the frying detection means 4c detects the frying of the fried seed. Further, in the invention according to claim 4, when the detected water content reaches a predetermined amount after the peak detection means 2b detects the second peak state of the water content of the water vapor, the frying detection means 4d Detects the frying of fried seeds.

As described above, according to the inventions of claims 1 to 4,
The first peak state, the second peak state or the minimum state in the change of water content of water vapor, which directly represents the change of cooking state due to heating of fried seed, and the time from each state or the level of water content of water vapor Since the fried seeds are directly detected by focusing on, the fried foods can be easily and accurately detected.

In the invention according to claims 5 to 7, the variation mode of the water content of the steam has only the first peak state or has the first and second peak states depending on the type of the fried species. It was made paying attention to that. In the inventions according to claims 5 to 7, for the fried species having only the first peak state, the minimum detecting means 5 does not detect the minimum state in the change of the water content of the detected steam, and therefore the first When the time elapsed from the first peak state timed by the time measuring means 3a reaches the time required for the frying of the frying seeds, the first frying detection means 4a detects the frying of the frying species. On the other hand, with respect to the fried species having the first and second peak states, the minimum detection means 5 is the first.
Before detecting the frying of the frying seed by the frying means 4a, the prohibition means 6 or the second timing means 3c detects the minimum state due to the change in the water content of the steam thus detected. Disables seed lift detection. Then, in this way, the first lifting detection means 4a
In the invention according to claim 5, when the detection of the raising of the fried species by means of the above is prohibited, the second timing detecting means 3b detects the second peak state of the water content of the water vapor in the second peak detecting means 2b. When the elapsed time that has been timed reaches the time required for frying the frying seed, the second frying detection means 4b detects the frying of the frying species. Further, in the invention according to claim 6, the second timing means after the minimum state of the water content of the steam is detected by the minimum detection means 5.
When the elapsed time measured by 3b reaches the time required for frying the frying seed, the second frying detection means 4b detects the frying of the frying seed. Further, in the invention according to claim 7, when the water content of the water vapor reaches a predetermined amount after the second peak state of the water content of the water vapor is detected by the second peak detection means 2b, the second lifting detection means is provided.
4d detects the lifting of fried seeds.

As described above, according to the inventions according to claims 5 to 7, based on the water content of steam from the fried seed, which is directly related to the cooking state of the fried seed, the water content of water vapor according to the type of the fried seed. Since the detection method is automatically switched according to the change mode of No. 1 to detect the fried type of fried food, the fried type of fried food can be detected easily and accurately.

(Embodiment) An embodiment of the present invention will be described with reference to the drawings. FIG. 2 is a schematic perspective view of a flyer to which the present invention is applied. The main body 10 of the fryer is provided with an oil tank 11 filled with a predetermined amount of cooking oil 16 and a pipe-shaped heater 12 arranged at the bottom from the side wall in the oil tank 11, and the frying seed is directly above the heater 12. A mesh plate 18 is provided so that 17 does not directly contact the heater 12. Further, in the oil tank 11, a temperature detector 13 for detecting the temperature of the cooking oil 16 is arranged in the vicinity of the heater 12, and an oil temperature controller 14 is provided on the front surface of the main body 10. The controller 14 maintains the cooking oil 16 at a predetermined temperature by controlling the operation of the heater 12 in cooperation with the temperature detector 13.

Next, the electric circuit configuration of the frying alarm device according to the present invention will be described.

As shown in FIG. 5, the humidity detector 40 includes a detection element RH whose resistance value changes according to humidity, and one end of the element RH has a predetermined frequency (for example, a predetermined frequency via a temperature compensating NTC thermistor RT).
It is connected to an oscillator OSC that outputs an AC signal of 1 kHz), and the other end of the element RH is grounded. Further, between the detection element RH and the thermistor RT, an operational amplifier OP as a buffer amplifier and a diode D as a rectifier circuit are interposed, and a capacitor C connected in parallel to form a smoothing circuit.
And a resistor R are connected. In the humidity detector 40, the detection unit 40a including the detection element RH and the thermistor RT is the oil tank 1
The detection element RH provided on the upper part of the rear wall of 1 detects the water content of the steam generated from the frying seed 17 put in the oil tank 11, and converts the resistance value changed according to the humidity value of the steam into a voltage value. And output. The humidity detector 40 processes this converted output in the above-mentioned circuit portion and outputs a voltage signal V representing the humidity value of water vapor.
(Hereinafter referred to as humidity value V) is output.

An A / D converter 31 is connected to the output side of the humidity detector 40, and the converter 31 digitally converts the humidity value V from the humidity detector 40 and supplies it to the microcomputer 30. The microcomputer 30 includes a CPU 30b, a ROM 30c, a RAM 30d, a timer 30e and an I / O interface 30f, which are connected to the bus 30a. The ROM 30c stores the program corresponding to the flowchart shown in FIG. 6, and the CPU 30b starts the execution of the program by turning on the power switch 15, and R
AM30d temporarily stores variable data necessary for executing the program. The timer 30e constantly counts up and starts counting sequentially from "0" by the reset operation of the CPU 30b. The I / O interface 30f exchanges signals with the timer 30e, and the interface 30f is connected with the A / D converter 31 and an alarm device 33 via an energization control circuit 32. . The energization control circuit 32 operates the alarm device 33 in response to the alarm device drive signal from the microcomputer 30. The alarm device 33 generates a sound or the like to warn the operator of the lifting of the fried seed 17.

In the present embodiment configured as described above, the power switch
When the heater 15 is turned on, the heater 12 operates and the cooking oil in the oil tank 11
The 16 is heated and maintained at the set temperature under the control of the oil temperature controller 14 which is set to a predetermined temperature via the temperature detector 13.
In the humidity detector 40, the detection element RH receives the AC signal from the oscillator OSC and is brought into a humidity detectable state. Also switch
By turning on 15, electric power is supplied to each circuit element of the electric circuit.

At this time, the CPU 30b starts executing the program in step 50 of FIG. 6, and in step 51 the status flag STF.
Is initialized to “1” and the new humidity value V _new is initialized to 0. In this case, the state flag STF defines the state of change in the amount of water vapor generated from the frying seed 17 after the frying seed 17 is put into the oil tank and before it is lifted.
(A) As shown in the figure, "1" represents the first state I from when the amount of water vapor is fed to when it reaches the first peak,
"2" represents the second state II until the amount of water vapor reaches the minimum value from the first peak, and "3" represents the third state III until the amount of water vapor reaches the second peak from the minimum value. Represents
"4" represents the fourth state IV until the amount of water vapor reaches the deep-fried state from the second peak. The new humidity value V _new represents the current humidity value detected by the humidity detector 40, and the old humidity value V new
_old represents the previous humidity value detected by the humidity detector 40.

Next, in step 52, the old humidity value V _old is updated to the new humidity value V _new , and then the current humidity value detected by the humidity detector 40 in step 53 is passed through the A / D converter 31. It is input to the microcomputer 30 and set as a new humidity value V _new . As a result, the new humidity value V _new represents the humidity value currently detected by the humidity detector 40, and the old humidity value V _old represents the previously detected humidity value.

Then the program proceeds to step 54 and the status flag
It is determined whether STF is "1", and if the generation of steam from the fried seed 17 is in the first state I, it is determined as "YES", and if it is not in the first state I, it is determined as "NO". It Here, when the cook puts a predetermined fried seed 17 into the oil tank 11 (point A in FIG. 4 (a)), the water contained in the fried seed 17 penetrates into the cooking oil 16, The permeated water is heated by the high-temperature cooking oil 16 and instantly evaporated, and a large amount of water vapor rises on the oil surface (between points A and C in FIG. 4 (a)). In this case, since the generation of water vapor is in the first state I, the CPU 30b makes a “YES” determination at step 54 to determine that
Advance the program to 5.

In step 55, it is determined whether or not the humidity detector 40 has detected the first peak this time by the determination process of V _new −V _old > 0. In such cases, as before, fried seeds 17
If the generation of water vapor from the first state I is the above step
Based on the determination of "YES" in 55, the program is returned to step 52, and the processes of steps 52 to 55 are repeated as long as it is in the first state I. Then, if the generation of water vapor changes to the second state II, the program proceeds to step 56 based on the determination of "NO" in step 55.

The CPU 30b increments the status flag STF by "1" at step 56 to set STF = "2", and at the same time resets the timer 30e at step 57. The timer 30e starts counting from "0". The reset process of the timer 30e takes into consideration the case of the fried type in which the humidity value shows only one peak of the amount of generated steam as shown in FIG. 4 (b), and will be described later in detail. In the above state, after the generation of water vapor from the fried seed 17 reaches a peak (point C in FIG. 4 (a)), the surface of the fried seed 17 is gradually hardened by heating, and the inside of the fried seed 17 is gradually solidified. Since it is difficult for the water in the fried seed 17 to escape to the outside of the frying seed 17, the amount of water vapor on the oil surface decreases (between points C and D in FIG. 4 (a)).

Next, the program is returned from step 57 to step 52, and the CPU 30b performs the processing of steps 52 and 53, and then the step 5
At 4, it is determined whether STF = "1". ST at the moment
Since F = “2”, the CPU 30b advances the program to step 58 based on the judgment of “NO” in step 54, and further advances the program to step 59 based on the judgment of “YES” in step 58. Step V Judgment processing of V _new −V _old <0 is performed. Here, it is determined whether or not the humidity detector 40 has detected the minimum point this time. If "YES", the program proceeds to step 60, and if "NO", the program proceeds to step 64. If the generation of water vapor has not decreased and the humidity value has not reached the minimum point yet, the CPU 30b determines "YES" in step 59, and the timer 30e in step 60 (reset in step 57). It is determined whether or not the time count by the time T ₀ has elapsed. The same time T ₀ is empirically known as a time that is sufficiently longer than the time from the first peak to the minimum point and does not reach the deep-fried food.
Are stored in advance in. In the case of normal fried species, the time after the amount of steam generated reaches the first peak
Since the minimum point is reached before the lapse of T ₀ and then starts to increase, the CPU 30b determines "NO" in step 60, returns the program to step 52, and executes step 5 as described above.
After performing the processing of 2,53, making a determination of "NO" in step 54 and further making a determination of "YES" in step 58, the program proceeds to step 59. As for the fried seed showing the generation of water vapor as shown in FIG. 4 (b), the humidity value gradually decreases after reaching the first peak and the time T ₀ elapses. Will be described later.

Here, when the amount of generated steam reaches the minimum point, the CPU 30b makes a determination of "NO" at step 59, advances the program to step 64, increments the state flag STF by "1", and increases the STF.
= "3". In the third state III, the amount of water vapor generated from the fried seed 17 is once the minimum point (point D in FIG. 4 (a)).
After that, the heating of the fried seeds 17 is continued, the temperature inside the fried seeds gradually rises, the moisture inside starts to vaporize, and the steam leaks to the outside of the fried seeds 17 and the fried seeds 17 The weight of the oil is gradually reduced and floats above the oil surface (see FIG. 3 (b)).

Next, the program is returned to step 52, and the CPU 30b performs the processing of steps 52 and 53 as described above and then executes step 54.
Check whether STF = "1". STF at the moment
Since "3", the CPU 30b advances the program to step 58 based on the judgment of "NO" in step 54, and further advances to step 65 based on the judgment of "NO" in step 58.

The CPU 30b performs the determination process of V _new −V _old > 0 in step 66 based on the determination of “YES” in step 65. here,
This time, it is determined whether or not the humidity detector 40 has detected the second peak, and if the humidity detector 40 has not yet detected the second peak, the program is determined based on the determination of "YES". Returning to step 52, the steps 52 to 66 are repeated unless the second peak is detected. If the humidity detector 40 detects the second peak and the generation of water vapor changes to the fourth state IV, the program proceeds to step 67 based on the determination of "NO" in step 66. . The CPU 30b increments the status flag STF by "1" to set STF = "4" at step 67, and at the same time resets the timer 30e at step 68. The timer 30e starts counting from "0". In this state, the frying seed 17 floats from the bottom of the oil tank 11 and its surface is exposed on the oil surface, and the water vapor inside the frying seed 17 is easily released to the outside, and the amount of water vapor on the oil surface is the second peak. Reached (4th
(A) Point E in the figure), and the state of decreasing thereafter is shown.

Next, the program is returned from step 68 to step 52, and after performing the processing of steps 52 and 53 as described above, it is judged at step 54 whether STF = "1". Since STF = "4" at this moment, the CPU 30b advances the program to step 58 based on the judgment of "NO" in step 54,
Further, in step 58, the program proceeds to step 65 based on the judgment of "NO", and also in step 65, the program advances to step 69 based on the judgment of "NO".

In step 69, the CPU 30b determines whether or not the timer 30e reset in step 68 has finished counting the predetermined time T _a.
Based on the determination of “S”, the program proceeds to step 70. The predetermined time T _a is the time until the fried seed 17 is fried after the humidity detector 40 detects the second peak, and is stored in the ROM 30c of the microcomputer 30 in advance.

The CPU 30b generates an alarm device drive signal in step 70, and the energization control circuit 32 drives the alarm device 33 in response to the signal. The alarm device 33 notifies the operator of the lifting of the fried seed 17 by a warning such as a sound. This alarm causes the cook to
By taking out the fried seed 17 from within 11, the fried food in the optimally cooked state can be obtained.

After the alarm device drive signal is generated, the CPU 30b advances the program to step 71, and performs initialization for shifting to the next work. That is, the state flag STF is set to "1" and the new humidity value V _new is set to 0.

As described above, in the present embodiment, the humidity detector measures the water content of the steam generated from the frying seeds 17 charged in the oil tank 11.
40 detects and outputs a voltage signal representing the same water content, and the microcomputer 30 tracks changes in the humidity value obtained by digitally converting the voltage signal by the A / D converter 31, and the humidity detector 40
30e when the humidity value due to reaches the second peak
Since the control such counts a predetermined time T _a, actuates the alarm device 33 to generate an alarm device drive signal at the end of the predetermined time Ta, the fried up time of frying species 17, fried species 17
It is possible to detect accurately and easily without being affected by the type and the input amount.

The above is a normal case, and then, in the case of a special fried type, that is, after the state of generation of steam from the fried type reaches the first peak, it gradually decreases and reaches a predetermined value (fourth (b ) Refer to the figure) The case will be described. In this case, step 55
After it is determined that the humidity detector 40 has detected the first peak in step 57 and the timer 30e is reset in step 57, the humidity value measured by the humidity detector 40 does not reach the second peak. Ends the measurement of the predetermined time T ₀ , so the CPU
30b determines “YES” in step 60, advances the program to step 61, and determines whether or not the humidity value V _new has reached a predetermined value V ₀ (V _new ≦ V ₀ ). If the predetermined value V ₀ has not been reached yet, the program is returned to step 52, and the CPU 30b performs the processing from step 52 to step 61 below. Then, when the humidity value V _new reaches the predetermined value V ₀ , the CPU 30b determines “YES” in step 61, generates an alarm device drive signal in step 62, activates the alarm device 33, and outputs from the alarm device 33. The operator is informed of the frying of the frying seed 17 by a warning such as a sound emitted. That is, in the present invention, even when the fried seed accompanied by the generation of water vapor as shown in FIG. 4 (b) is processed, the fried seed 17 is fried because the humidity detector 40 does not recognize the second peak. The aim is to avoid the inconvenience of not being able to recognize the point in time and thus over-fried the fried seed 17. After the alarm device drive signal is generated, the CPU 30b advances the program to step 63, and performs initialization for shifting to the next work. That is, the state flag STF is set to "1" and the new humidity value V _new is set to 0.
Set to.

Next, a second embodiment of the present invention will be described with reference to the drawings. FIG. 7 shows the program shown in FIG. 6 in which the portion X surrounded by the alternate long and short dash line is changed as shown. The configuration of the flyer and the like are the same as in the above embodiment.

In the present embodiment configured as described above, the humidity value reaches the first peak, and the CPU 30b advances the program to step 56 based on the judgment of "NO" at step 55
STF is increased by "1" to set STF = "2", and at the same time, the timer 30e is reset at step 57. The timer 30e starts counting from "0". CPU30b is step 57
At a, it is determined whether or not the timer 30e reset at step 57 has finished counting the predetermined time T _b , and when it is determined that the timing has ended, at step 57a the basis for the determination of "YES" is made. Then, the program proceeds to step 57b. The predetermined time _Tb is the fried seed after the humidity detector 40 detects the first peak.
This is the time until the frying of 17 and is stored in advance in the ROM 30c of the microcomputer 30.

CPU30b generates an alarm drive signal in step 57b,
Upon receiving the signal, the energization control circuit 32 drives the alarm device 33.
The alarm device 33 notifies the operator of the lifting of the fried seed 17 by a warning such as a sound. With this alarm, the cook can take out the fried seed 17 from the oil tank 11 to obtain the fried food in the optimally cooked state as described above.
After the alarm device drive signal is generated, the CPU 30b advances the program to step 57c, and performs initialization for shifting to the next work as described above.

In this embodiment, after the humidity detector 40 detects the first peak, counts a predetermined time T _b which timer 30e reaches the fried species fried up, generates the alarm drive signal at the count end the warning Since it is controlled to operate the vessel 33, the frying time of the frying seed 17 is changed to the frying seed 17 like the above-mentioned embodiment.
It is possible to detect accurately and easily without being affected by the type and the input amount.

Next, a third embodiment of the present invention will be described with reference to the drawings. FIG. 8 shows the Y portion surrounded by the alternate long and short dash line of the program shown in FIG. 6 changed as shown. The configuration of the flyer and the like are the same as in the above embodiment.

In the present embodiment configured as described above, the humidity value reaches the minimum state, the CPU 30b based on the determination of "NO" in step 59, the program proceeds to step 64 state flag STF
Is increased by "1" to set STF to "3", and at the same time, the timer 30e is reset in step 64a. The timer 30e starts counting from "0". CPU 30b is step 64
In step b, it is determined whether or not the timer 30e reset in step 64a has finished counting the predetermined time T _{c. If} it is determined that the timer has finished counting, in step 64b the basis for the determination to be "YES" is determined. Then, the program proceeds to step 64c. It should be noted that the predetermined time _Tc is the time until the fried seed 17 is lifted after the humidity detector 40 detects the minimum state, and is stored in the ROM 30c of the microcomputer 30 in advance.

CPU30b generates an alarm device drive signal in step 64c,
Upon receiving the signal, the energization control circuit 32 drives the alarm device 33.
The alarm device 33 notifies the operator of the lifting of the fried seed 17 by a warning such as a sound. With this alarm, the cook can take out the fried seed 17 from the oil tank 11 to obtain the fried food in the optimally cooked state as described above.
After the alarm device drive signal is generated, the CPU 30b advances the program to step 64d, and performs initialization for shifting to the next work as described above.

In the present embodiment, after the humidity detector 40 detects the minimum state, the timer 30e has a predetermined time T until the fried seed is fried.
_{Since c} is controlled and the alarm drive signal is generated at the end of the timing to control the alarm 33, the fried type 17 is fried at the same time as the above example. It is possible to detect accurately and easily with almost no effect on the input amount.

Next, a fourth embodiment of the present invention will be described with reference to the drawings. FIG. 9 shows the Z portion surrounded by the one-dot chain line of the program shown in FIG. 6 changed as shown. The configuration of the flyer and the like are the same as in the above embodiment.

In the present embodiment configured as described above, the humidity value reaches the second peak, and the CPU 30b advances the program to step 67 based on the judgment of "NO" at step 66, and the status flag.
STF is incremented by "1" to set STF = "4", and at the same time, the timer 30e is reset at step 68. However, the count of the timer 30e is not directly related in this embodiment. Next, the program is returned from step 68 to step 52, and the CPU 30b performs the processing of steps 52 and 53 in the same manner as described above, and then, in step 54, step 58, step 65, it is determined based on the determination of “NO” sequentially. Program to step 69a. In step 69a, the CPU 30b determines whether or not the new humidity value V _new has reached the predetermined value V ₀ (V _new ≦ V ₀ ), and “YES”.
In this case, an alarm device drive signal is generated in step 70, the energization control circuit 32 drives the alarm device 33, and the operator is informed of the lifting of the fried seed by a warning such as sound of the alarm device 33.
After the alarm device drive signal is generated, the CPU 30b advances the program to step 71, and performs initialization for shifting to the next work as described above.

That is, in this embodiment, after the humidity detector 40 detects the second peak, the CPU 30b detects that the humidity value has reached the predetermined value V ₀ , and controls the alarm 33 to operate. Therefore, as in the above-mentioned embodiment, the time when the fried seeds 17 are fried can be detected accurately and easily with almost no effect on the type of fried seeds 17 or the amount of the fried seeds 17.

[Brief description of drawings]

FIG. 1 is a diagram corresponding to the claims corresponding to the configuration of the present invention described in the claims, FIG. 2 is a schematic perspective view of a flyer to which the present invention is applied, and FIG. 3 (a) is a frying seed in an oil tank. Fig. 3 (b) shows the state immediately after the fried seeds have been fried, Fig. 3 (b) shows the fried seeds close to fried, and Fig. 4 (a) shows the fried time and the fried seeds for typical fried seeds. Fig. 4 (b) is a diagram showing the relationship between the water content of water vapor generated by the fried food, and Fig. 4 (b) is a diagram showing the relationship between the water content of water vapor generated from the fried food for a special fried food. Showing the circuit configuration of FIG. 6, FIG. 6 is a flowchart of a program executed by the CPU of the microcomputer of FIG. 5, and FIG. 7 is a main part of a flowchart of the program according to the second embodiment of the present invention. The figure shows the flow chart of the program according to the third embodiment of the present invention. Main part of the chart, FIG. 9 is a main part of a flow chart of a program according to a fourth embodiment of the present invention. Explanation of code 10 …… Fryer body, 11 …… Oil tank, 12 …… Heater, 13…
… Temperature detector, 14 …… Oil temperature controller, 16 …… Cooking oil, 30
...... Microcomputer, 40 …… Humidity detector, RH ……
Detection element.

Claims (7)

[Claims] 1. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. A peak detecting means for detecting a second peak state in the change of, and a clocking means for starting timekeeping in response to the detection of the second peak state and measuring an elapsed time from the detection, A fried food cooking device for detecting the fried food when the lapsed time has reached the predetermined time required for fried food from the second peak state. Deep-fried food detection device. 2. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. A peak detecting means for detecting a first peak state in the change of, and a clocking means for starting timekeeping in response to the detection of the first peak state and measuring an elapsed time from the detection; A fried food cooking device for detecting the fried food when the elapsed time has reached a predetermined time required for fried food from the first peak state. Deep-fried food detection device. 3. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. Minimum detecting means for detecting the minimum state in the change of, the time measuring means for starting the time measurement in response to the detection of the minimum state and measuring the elapsed time from the detection, the measured elapsed time is the minimum A frying detection device for a deep-fried food cooking device, comprising: a frying detection means for detecting the frying of the frying seed when the predetermined time required for frying the frying seed has been reached from the state. 4. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. Peak detecting means for detecting a second peak state in the change of, and fried detecting means for detecting a fried species when the detected water content reaches a predetermined amount after the detection of the second peak state. And a deep-fried-type detection device for a fried food in a fried food cooker. 5. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. A first peak detecting means for detecting a first peak state in the change of, and a first timing means for starting time counting in response to the detection of the first peak state and measuring an elapsed time from the detection, The elapsed time measured by the first time measuring means is the first time.
First frying detection means for detecting the frying of the frying seed when a predetermined time required for frying the frying species has been reached from the peak state, and a minimal detection means for detecting a minimal state in the change in the detected water content. And when the minimum detection means detects a minimum amount of water before the first deep-fried food detecting means detects the deep-fried food, the first deep-fried food detecting means prohibits the deep-fried food from being deep-fried. Prohibiting means, and second peak detecting means for detecting a second peak state in the change in the detected water content when the prohibiting means prohibits the frying detection of the frying seed by the first frying detecting means. And a second timing unit that starts timing in response to the detection of the second peak state and measures an elapsed time from the detection, and the second timing unit. Measuring to the elapsed time has said second
Frying in the cooking device for fried food, comprising: a second frying detection means for detecting the frying of the frying seed when the predetermined time required for frying the frying seed has reached from the peak state of Detection device. 6. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. A first peak detecting means for detecting a first peak state in the change of, and a first timing means for starting time counting in response to the detection of the first peak state and measuring an elapsed time from the detection, The elapsed time measured by the first time measuring means is the first time.
First frying detection means for detecting the frying of the frying seed when a predetermined time required for frying the frying species has been reached from the peak state, and a minimal detection means for detecting a minimal state in the change in the detected water content. And when the minimum detection means detects a minimum amount of water before the first deep-fried food detecting means detects the deep-fried food, the first deep-fried food detecting means prohibits the deep-fried food from being deep-fried. At the same time, second timing means for starting the timing to measure the elapsed time from the detection of the same minimal state, and the elapsed time measured by the second timing means is required for lifting the fried seed from the minimal state. A second frying detection means for detecting the frying of the frying seed when the time is reached, and a frying detection of the frying species in the frying cooker, comprising: Output device. 7. A moisture detecting means for detecting a moisture content of water vapor generated when a fried seed is added to cooking oil heated to a predetermined temperature in an oil tank of a fried food cooker, and the detected moisture content. A first peak detecting means for detecting a first peak state in the change of, and a first timing means for starting time counting in response to the detection of the first peak state and measuring an elapsed time from the detection, The elapsed time measured by the first time measuring means is the first time.
First frying detection means for detecting the frying of the frying seed when a predetermined time required for frying the frying species has been reached from the peak state, and a minimal detection means for detecting a minimal state in the change in the detected water content. And when the minimum detection means detects a minimum amount of water before the first deep-fried food detecting means detects the deep-fried food, the first deep-fried food detecting means prohibits the deep-fried food from being deep-fried. Prohibiting means, and second peak detecting means for detecting a second peak state in the change in the detected water content when the prohibiting means prohibits the frying detection of the frying seed by the first frying detecting means. A frying detection means for detecting frying of the frying seed when the detected water amount reaches a predetermined amount after the detection of the second peak state. An apparatus for detecting frying of fried seeds in a fried food cooker, comprising: