JPH08178299A - Heating cooker - Google Patents

Abstract

PURPOSE: To provide a high-frequency heating cooker which can easily discriminate the state of food to be cooked in a noncontact state with the food and regulate the heating time in response to the solid or liquid or its intermediate state of the food with high efficiency. CONSTITUTION: The heating cooker comprises a heating chamber 1 for containing food 2 to be cooked, a menu selector 3 for selecting the menu of the food, heating means for heating the food 2 in response to the result of the selector 3, state discriminating means for discriminating whether the food is liquid or solid or its intermediate state, cook progress detecting means 6 for detecting the cook progress state of the food, and a controller 7 for controlling the operating time of heating means 4 based on the results of the selector and the discriminating means. With the structure, the optimum finished state can be always realized in response the state of the food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker for heating food such as food.

[0002]

2. Description of the Related Art A microwave oven, which is a typical heating cooker, has conventionally been constructed as shown in FIG. The radio wave emitted from the magnetron 4 as a heating means is transmitted to the heating chamber 1 via the waveguide 15, and becomes a standing wave determined by the shapes of the heating chamber 1 and the food 2 such as food. Distribute inside and heat the food 2. During heating and cooking, the rotary mounting table 8 was rotated by the rotary motor 10 through the rotary shaft 9 so that the food was uniformly heated. At this time, the control unit 7 operates the magnetron 4 so as to achieve an optimum finished state with respect to the weight of the food inputted in advance.

[0003]

However, in the above-mentioned conventional configuration, the control unit controls the operation time of the radio wave radiating section by the weight of the food regardless of whether the food is solid or liquid. Will be decided and heating cooking will be carried out. However, even with the same weight, the time required to reach the optimum temperature differs depending on whether the food is a liquid such as miso soup or a solid such as rice. Therefore, when the heating time is determined only by the weight, there is a problem that the optimum finished state suitable for the food cannot be realized.

FIG. 11 shows the heating time and the temperature of the cooked food when the miso soup and rice are cooked. At this time, the initial temperature of the cooked food was 20 ° C. Furthermore, the weight of miso soup and rice were both 130 g, and the same containers of 70 g were used. From this result, the temperature rise is small in the case of miso soup even with the same weight. this is,
It is considered that radio waves are concentrated or reflected on the surface due to the influence of permittivity, electric resistance, ionic conductivity, or the salt content of miso soup. But,
In the case of rice, the above effect is small, so the radio waves penetrate deeply, so it is considered that the temperature rise is large compared to the case of miso soup. In other words, in the case of miso soup, the optimum finishing temperature is about 77 ° C and the heating time required for it is about 120 seconds, but in the case of rice, the optimum finishing temperature is about 91 ° C.
It took about 90 seconds. Therefore, the temperature rise rate of rice was about 1.7 times larger than that of miso soup. Therefore, even with the same weight, the time to reach the optimum temperature is different. Therefore, if the cooking time was set by the weight of the conventional food, the cooking setting time should be set in the middle of the optimum finished state of miso soup and rice to prevent uneven production, and the cooking should be warmed. I was going. As a result, there was a problem that the finished state was too warm with rice and was too lukewarm with miso soup.

FIG. 12 shows the relationship between the cooking time and the output of the humidity sensor when the miso soup and rice are heated under the conditions shown in FIG. From the figure, steam is hardly generated in the case of rice, but steam is generated in a short time in the case of miso soup. It is considered that this is due to the fact that the miso soup is a liquid and that the surface is concentrated and heated due to the influence of salt and the like. Therefore, when the humidity sensor is cooking, when the output of the humidity sensor reaches a certain level, cooking is stopped and rice becomes overheated, while conversely, in the case of miso soup, it becomes lukewarm. There was a problem that it would be in a finished state.

The present invention is to solve the above-mentioned problems. The state of the cooked food is discriminated by the state discriminating means, and the cooking time is adjusted so that an optimum temperature state is obtained according to the state of the cooked food. The first purpose is to always achieve the optimum finished state regardless of the state.

[0007] Also, a cooking menu in which the initial state of the cooked food is different from the finished state, for example, such as melted butter or melted chocolate which changes from solid to liquid, or liquid such as pudding or steamed egg steamer that changes to solid. In the conventional cooking device, the cooking time is estimated based on the weight of the food to be input in advance or the output of the humidity sensor. Therefore, the finish of the cooked food may be uneven, and the cooking may be incomplete or
There was a problem such as overheating.

The present invention is intended to solve the above-mentioned problems. A finish for detecting the finish of a cooked product by determining the state of the cooked product by a state determination means at regular intervals during cooking and determining the state of the cooked product. The second purpose is to realize the detection.

[0009]

In order to solve the above problems, the heating cooker of the present invention has the following constitution.

That is, a heating chamber for accommodating food to be cooked, a menu selection unit for selecting a menu for the food, a heating means for heating the food according to the result of the menu selection unit, and the food A state determination means for determining a state such as a liquid state, a solid state, or an intermediate state thereof, a cooking detection means for detecting a cooking progress of the cooked item, a menu selection section and a state determination A control unit for controlling the operating time of the heating means based on the result of the means is provided, and the cooking time can be adjusted according to the state of the food such as liquid or solid.

Further, when the input result of the menu selection section means "warming" and the result of the state determination means is solid, the control section controls the operating time of the heating means to be shorter than usual.

Further, when the input result of the menu selection section means "warming" and the result of the state determination means is liquid, the control section controls the operating time of the heating means to be longer than usual.

Further, when the result of the state determination means changes during cooking in the case where the input result of the menu selection section changes the state of the food before and after the start of cooking, the control section ends the operation of the heating means. It has a configuration with finish detection.

Further, the state determining means includes a rotary mounting table on which the food is placed, a rotary shaft for rotatably supporting the rotary mounting table, a motor for rotating the rotary shaft, and a reverberation of the rotary mounting table. A vibration detector for detecting vibration and a discrimination unit for discriminating whether the cooked food is in a solid state, a liquid state, or an intermediate state depending on the result of the signal detector .

Further, the discrimination unit is a vibration detector for residual vibration after the cooking product is rotated and stopped for a certain period of time, or after the cooking product is rotated for a certain period of time and then rotated in the opposite direction and stopped. It is configured to determine whether the cooked food is in a solid state, a liquid state, or an intermediate state depending on the detection result.

[0016]

The cooking device of the present invention vibrates the food by stopping the rotation of the food, and detects the time change of the vibration generated at that time by the vibration detector to determine whether the food is liquid. It can be distinguished whether it is solid.

That is, if the food is a liquid, the vibration generated when the rotation is stopped continues for a long time, and if the food is a solid, the vibration disappears in a short time. As a result, the state of the cooked product can be determined.

Moreover, if the result of the state discrimination means is solid when the input result of the menu selection section means "warming", the control section controls the operating time of the heating means to be longer than usual, so that The problem of overheating that occurs when a solid is warmed is solved.

Further, when the result of the state discrimination means is liquid when the input result of the menu selection section means "warming", the control section controls the operating time of the heating means to be shorter than usual, so that The problem of insufficient heating that occurs when the liquid is warmed is solved, and the cooking speed is increased by the time when reheating is not necessary.

Further, in the case where the input result of the menu selection section changes the state of the cooking object before and after the start of cooking, the control section controls the operation of the heating section when the result of the state determination section changes during cooking. By finishing the processing, it is possible to detect the finish and always realize the optimum cooking state.

Further, the state discriminating means can discriminate the state of the cooked food by the discriminating section based on the duration of reverberation vibration of the vibration detected by the vibration detector. Furthermore, the vibration damping state,
Alternatively, it is possible to determine the state of the cooked product by observing the amplitude after a certain period of time after applying the vibration.

[0022]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIGS. 1 and 2 are a flow chart and a front sectional view showing an operation of a heating cooker according to an embodiment of the present invention.

First, the operation will be described with reference to FIG.
A menu is selected before starting cooking, and when the cooking menu is "warm", the state of the cooked food is determined and a constant number k is obtained according to the state. Next, cooking is started, but the cooking elapsed time t at this time is set to 0 and cooking is performed. Cooking is performed until the detection result reaches a certain level by the cooking detection unit that detects the progress of cooking by radiating a radio wave or heating the heater as a heating unit. For example, when a steam sensor is used as the cooking progress detection means, cooking continues until the steam generated from the food reaches a certain level, but when it detects that the steam reaches a certain level, the time required for the detection, that is, the elapsed time The time t is set to ts and the finishing heating is started. This finish heating time depends on the constant k obtained by determining the state of the cooked product before the start of cooking, that is, the state of the cooked product. The finish heating time is a time obtained by multiplying the time at which steam is detected by a constant number k, and the cooking end time tf as a whole is represented by the formula (1).

Tf = ts (1 + k) (1) Next, the case where the cooking menu is selected other than "warm" will be described. When the selected cooking menu is "hot water", "pudding" or "chawanmushi", the constant number k corresponding to the menu is obtained. However, if it is determined that the menu is selected for any other menu, the menu is not present and is considered abnormal, and cooking is stopped. Alternatively, it may enter a mode for selecting a menu again. When the cooking menu is correctly selected, the state of the cooked product is determined before the start of cooking as in the case of "warming". Here, when k = d, that is, when the cooking menu is determined to be liquid even though the cooking menu is hot water, or when the cooking state is determined to be solid despite k = e or k = f, it is abnormal. And stop cooking. Alternatively, it may enter a mode for selecting a menu again. Cooking is started when the state of the cooked food can be accurately determined, but the cooking elapsed time t at this time is set to 0 and cooking is performed. For cooking, a radio wave or the like is used as a heating means when k = d, that is, "boiled water", and a heater or the like is used as a heating means when k = e and k = f, that is, "pudding" and "chawanmushi". Cooking is continued until the state of the cooked product changes, and when the change occurs, that is, the elapsed time t is set to tc, the finishing heating is started. This finish heating time depends on the constant k obtained by determining the state of the cooked product before the start of cooking, that is, the state of the cooked product. As the finishing heating time,
The time tc when the state of the cooked food is changed is multiplied by the constant k, and the cooking end time tf as a whole is given by the equation (2).

Tf = tc (1 + k) (2) In the embodiment, a radio wave or a heater is used as an example of the heating means, but the same result can be obtained by using other heating means.

Next, the structure of the heating cooker of the present invention will be described. FIG. 2 is a front sectional view of the heating cooker according to the present invention. The same numbers are given to the same components as the conventional example. According to the result of the menu selection unit 3 that selects the menu of the cooked food, the heat source emitted from the heating unit 4 is introduced into the heating chamber 1,
Heat Cook 2. At this time, the state discriminating means 4 discriminates whether the cooked food 2 is in a liquid state, a solid state or an intermediate state thereof, and the control section 7 controls the operating time of the heating means 4 or the like. . In addition, depending on the result of the menu selection unit 3, the control unit 12 controls the operation time of the heating unit 4 in accordance with the result of the cooking progress detection unit 6 that detects the progress of cooking of the cooking product 2.

As the state determination means 4, a vibration detector 11 detects residual vibration of the rotary mounting table 8 on which the food 2 is placed. The vibration at this time is given by stopping the rotation of the rotary mounting table 85 through the rotating shaft 9 by the motor 10, and the discriminating unit 12 discriminates the state of the cooked food from the time change of the residual vibration obtained from the vibration detector 11. To do.

(Embodiment 2) In the heating cooker of the present invention shown in FIGS. 3 and 4, the displacement sensor is used as the vibration detector 11 as the state determination means 4, and the vertical vibration of the rotary mounting table 8 is measured. 3 shows the relationship between the elapsed time and the vibration of the rotary mounting table 8 (vertical movement of the rotary mounting table).

As shown in FIG. 3a, the miso soup (liquid) is placed in a 70 g container.
Vibration of the rotary mounting table 8 detected by the vibration detector 11 (up and down movement) when the total amount is 200 g
Indicates. The rotary mounting table 8 remains stationary for 7 seconds after the start of measurement, and no vertical movement of the rotary mounting table 8 is observed. But,
When the rotary mounting table was rotated so as to rotate about one rotation in one direction in the subsequent 10 seconds, the vertical movement of the rotary mounting table 8 fluctuated almost in a sine curve. About 1 after the start of measurement
When the rotation was stopped for 7 seconds, the rotary mounting table 8 oscillated up and down like a wave. In order to make this vibration easier to see, FIG. 3B shows an enlarged vertical movement of the rotary mounting table 8 after the rotation is stopped. As shown in this figure, even after the rotation is stopped, the rotary mounting table 8 vibrates up and down, and although the amplitude of the vertical movement decreases with time, the vibration frequency was almost constant.

FIG. 4a shows the vertical movement of the rotary mounting table 8 detected by the vibration detector 11 when 130 g of rice (solid) was added to a 70 g container to make a total of 200 g. The rotary mounting table 8 remains stationary for 7 seconds after the start of measurement, and no vertical movement of the rotary mounting table 8 is observed. However, when the rotary mounting table 8 is rotated so as to rotate once in one direction for 10 seconds, the vertical movement of the rotary mounting table 8 changes in a substantially sine curve as in the case of the liquid shown in FIG. did. When the rotation was stopped about 17 seconds after the start of the measurement, the rotary mounting table 8 vibrated up and down very slightly, but was almost stationary. In order to make it easier to see the vibration after the rotation is stopped, FIG. 4B is an enlarged view showing the vertical movement of the rotary mounting table 8 after the rotation is stopped. From this figure, after the rotation is stopped, the rotary mounting table 8 hardly vibrates up and down.

According to these results, the vibration state after vibration is given to the object changes depending on the state of the cooked food, and in the case of miso soup (liquid), it continues largely for a long time, and rice (solid)
In the case of, it hardly continues. As a result, it was possible to easily discriminate by only detecting the vibration.

Conventionally, when a liquid cooked product such as miso soup and a solid cooked product such as rice 130 g are put in a 70 g container and the total amount is 200 g, the time to reach the optimum finished state is shown in FIG. Because of the difference as shown, in the case of the conventional miso soup, the time for operating the radio wave radiation part was set to be halfway between the time for reaching the optimum finishing temperature of the conventional miso soup and rice.

However, as described above, since the state of the cooked product can be easily discriminated, in the present invention, for example, when the cooked product is 130 g and the container is 70 g, the conventional cooking time (heating 1 from 105 seconds)
It was possible to achieve the optimum finished state of the cooked product by making it 5% longer and making it solid such as rice by 15% shorter.

That is, the state of the cooked product is determined before the start of cooking, and the heating time is made longer for liquids and shorter for solids depending on the state of the cooked product, so that the cooking time is always maintained regardless of the state of the cooked product. We were able to obtain the optimum finish.

(Embodiment 3) In the menu selection section, the cooking menu is set to a menu such as "pudding", "chawanmushi", or "melting" in which the state before cooking and the state after cooking change. In this case, the vibration detector 11 as the determination means can detect the finish of the food by detecting the residual vibration of the rotary mounting table 8 before the start of cooking and at regular intervals during cooking. This is because the state of the cooked product changes as the cooking is completed, so that it is possible to distinguish between solid and liquid as described in the second embodiment. In other words, if the cooked product is finished, the duration of the residual vibration will be almost the same value, and at the same time, it will be greatly different from that before the start of cooking. Therefore, the determination unit 12 determines the state of the cooked product 4 from the result of the vibration detector 11, the control unit 7 determines the finish detection, and the cooking progress detection unit 6 detects the steam generated from the cooked product 2. Based on the result of No. 6, the time for stopping the heating means 4 is controlled.

Next, for a cooking menu changing from solid to liquid, 100 g of butter was melted using the conventional cooking device and the cooking device of the present invention. This butter was taken from the refrigerator and used immediately. In the conventional cooking device, the mode is adjusted to the strong range, and the manual is 10
0g was written as 60 to 80 seconds, so 70 in the middle
The second was entered manually. However, the finished product was insufficient and it was necessary to reheat it. However, in the heating cooker according to the present invention, cooking is automatically completed only by "melting" the menu setting button, and the cooking time was measured to be about 78 seconds. As for the finish, it was in an optimum finished state. Further, when the butter is returned to room temperature for 1 hour and melted and buttered, the cooking time of the heating cooker of the present invention is about 6
It was 4 seconds. In other words, it was found that the cooking time changes depending on the temperature of the cooked food even if the same cooked food has the same weight. Therefore, when manually setting the cooking time, not only the weight of the food to be cooked but also the temperature must be taken into account, which greatly affects the finished state.

However, since the state of the cooked food can be discriminated during cooking in the heating cooker of the present invention, it is possible to judge the time when the state of the cooked food changes from that before the start of cooking. As a result, the finish can be detected, so that the optimum finish state can be realized. Furthermore, the time required to set the heating time was saved, and the cooking speed could be improved. In addition, since the amplitude of vibration in a cooking product such as a pudding-like intermediate state between solid and liquid is between solid and liquid, it is possible to detect the finish by detecting the initial vibration of the cooking product. .
In other words, by setting the finish detection when the amplitude of half the initial amplitude is detected, the optimum finish state can be automatically realized.

(Embodiment 4) State discriminating means 4 shown in FIG.
FIG. 5 shows a configuration diagram of a heating cooker in which a weight sensor is used as the vibration detector 11. The weight sensor 13 as the vibration detector 11 has two alumina substrates with a diameter of about 30 mm (plate thickness of about 0.5 mm to 0.7 mm) fixed at the periphery with an adhesive layer, and a circular electrode at the center of the inner surface. (Diameter about 11 mm)
Was used. At this time, the distance between both electrodes was set to about 45 μm. The weight of the object placed on the rotary mount 8 is transmitted to the lower alumina substrate via the rotary shaft 9.
This force deforms the alumina substrate. Due to this deformation, the capacitance formed by the two circular electrodes changes, and the weight of the cooked food 2 is detected as a change in the capacitance. In other words, the vibrations of the cooked product 2 and the rotary mounting table 8 after the rotation of the cooked product 2 is stopped are transmitted to the weight sensor located below the rotary shaft 9 through the rotary shaft 9 located below the rotary mount table 8. By detecting this vibration as a change in capacity, the state of the cooked food can be determined. Further, the capacitance is detected as a frequency by using a CR oscillator.

FIG. 6 shows the measurement result of the vibration detector 11, that is, the detected frequency when the rotary mounting table 8 is rotated for 10 seconds and stopped by using the heating cooker.
This is a result immediately after the rotation is stopped and is a partially enlarged view. Fig. 6a shows that a miso soup (liquid) is placed in a 70 g container and
If 0 g is added and the total amount is 200 g, Fig. 6b shows that a total of 200 g is obtained by adding 130 g of rice (solid) to a 70 g container.
The result when g is set is shown. As a result, in the case of liquid, the frequency fluctuates by about 20 Hz, whereas in the case of solid, almost no change is observed. In other words, it is possible to discriminate between solid and liquid by observing the frequency change with the vibration sensor in the vibration detector 8, and the same result as in Example 2 was obtained.

As a result, as described in the second embodiment, when "warming" is set in the menu selection section, the heating time is made longer for liquids and shorter for solids according to the state of the food. As a result, the optimum finished state could always be obtained regardless of the state of the food. Another advantage was that it saves the trouble of inputting the weight of the cooked food. In addition, as described in the third embodiment, even when the menu selection unit is selected to a menu in which the state of the cooked food 2 changes before and after the start of cooking, the weight sensor indicates the solid state and the liquid state or the intermediate state thereof. Since it is possible to discriminate, it is possible to detect the finish of the cooked food 4, so that the optimum finish state can be automatically obtained.

(Embodiment 5) FIG. 7 shows a configuration diagram of a heating cooker in which a current detector 14 for detecting a current flowing through a motor is used as a vibration detector 11 as a state determining means. This is because even if the motor 10 is stopped, the rotating shaft 9 of the motor 10 is rotated by vibrating the cooking product 2 and the rotary mounting table 8, and a current is generated in the motor 10 by the principle of electromagnetic induction. The state of the cooked product is determined by detecting the value. The result of detecting the generated current by the current detector is shown in FIG. As a result, when the food is liquid, the amplitude of the vibration is larger and the duration of the residual vibration is longer than when the food is solid. Therefore, the state of the cooked product 2 can be determined by detecting the current in the motor 10 with the current detector. Figure 8a shows a 70g container with miso soup (liquid).
Fig. 8b shows the result when 130 g of rice (solid) was added to a 70-g container so that the total amount became 200 g.
As a result, even if the vibration detector 11 is replaced by a current detector that detects the current generated in the motor 10,
And the same result as when using the displacement sensor and the weight sensor shown in Example 4 was obtained.

As a result, as described in the fourth embodiment, when the cooking menu is "warm", the heating time is longer for liquids and shorter for solids depending on the state of the foods. It is possible to always obtain the optimum finished state regardless of the state of, and when the cooking menu is set to "pudding" where the state of the cooked item changes before and after cooking, the finish can be detected. We were able to achieve the optimum finish.

(Embodiment 6) In the heating cooker of the present invention, the progress of cooking is detected by the steam sensor for detecting the steam generated from the cooked food 2 by heating as the cooking progress detecting means 6. A humidity sensor, a steam sensor, an absolute humidity sensor, an infrared temperature sensor, or the like is used as the detection means 6, but any of the sensors has the same sensitivity and is very effective for detecting the heating state of the cooked food. there were. The cooking section 2 is optimized by controlling the time for which the heating section 1 is activated by both the cooking progress detection section 6 and the discrimination section 12 that discriminates the state of the cooking section 2 from the results of the vibration detection section 11. It was finished.

(Embodiment 7) Even when the vibration detector 11 detects not the vertical movement of the rotary mounting table 8 but the vibration of the food itself, the same effect as that described in the above embodiment can be obtained. It was Further, in Example 2, the vertical movement of the rotary mounting table was detected by the vibration detector 11, but the same result was obtained by measuring the rotational vibration of the rotary mounting table 8 with an optical sensor or the like.

(Embodiment 8) The state of the cooked food 2 is discriminated by the discrimination unit 12 based on the duration of the residual vibration of the vibration detected by the vibration detector 11 as the state discrimination means. It is also possible to determine the state of the cooked product by observing the amplitude after a certain period of time after giving the.
Further, the state of the cooking product is determined by stopping the rotation of the rotary mounting table 8 and applying vibration, but the state of the cooking product can be similarly determined by changing the rotation speed and observing the vibration at that time.

(Embodiment 9) FIG. 9 shows a vibration detector when the rotary mounting table 8 is rotated for about 10 seconds and then rotated in the opposite direction for about several seconds to stop the vibration in order to increase the vibration applied to the food. 8 shows an enlarged view of vibration when a displacement sensor is used as 8. The vibration at this time is obtained by measuring the vertical movement of the rotary mounting table 8. FIG. 9a shows a case where 130 g of miso soup (liquid) is added to a 70 g container so that the total amount becomes 200 g.
b is 130g of rice (solid) in a 70g container, totaling 2
The result in the case of being set to 00g is shown. As a result, in the case of miso soup (liquid), the amplitude is about twice as large as that in the case of rotating in only one direction, but in the case of rice (solid) shown in FIG. ,
No effect was seen. As a result, rotating the cooked product for a certain period of time and then rotating it in the opposite direction and stopping it was more effective in determining the state of the cooked product.
Further, the vibration could be amplified by rotating it in the opposite direction, but this greatly affects the natural frequency of the cooked product 2.

As described above, since the state of the cooked food can be more accurately and efficiently determined, the same as in the second embodiment is performed.
That is, by setting the heating time longer for liquids and shorter for solids depending on the state of the cooked product, it was possible to always obtain the optimum finished state regardless of the state of the cooked product. Further, since the state of the cooked food can be determined more accurately, the finish detection described in the third embodiment can be realized with higher accuracy.

Although a displacement sensor was used as the vibration detector 11, similar results were obtained even if a weight sensor, a current detector, etc. were used as the vibration detector 11 described in the fourth and fifth embodiments.

Although the cooking progress detecting means is used in the heating cooker of the present invention, as described in the above embodiment, it is optimal to make it shorter than usual for solids and longer than usual for liquids. Since it is possible to provide various finished states, the above-mentioned implementation can be performed by inputting the weight of the food or using a weight sensor for detecting the weight of the food as in the conventional case without using the cooking progress detecting means. The effect described in the example can be obtained.

[0051]

As described above, according to the cooking device of the present invention, the following effects can be obtained.

(1) Since the vibration is applied to the cooked food and the vibration varies depending on the condition of the cooked food, the vibration can be detected by the state determining means, and the state of the cooked food can be easily discriminated by the discrimination unit. As a result, by adjusting the heating time by the control unit according to the state of the cooked product, it is possible to always provide the optimum finished state regardless of the state of the cooked product.

(2) When warming a cooked food, by determining the state of the cooked food before starting cooking, and if the cooked food is a liquid, the cooking time is adjusted to be longer, and the conventional cooking problem is insufficient. Is solved and the optimum finished state can be automatically realized.

(3) When warming a cooked food, by discriminating the state of the cooked food before starting the cooking, if the cooked food is solid, the cooking time is adjusted to be shorter, which is a problem of overheating. Is solved and the optimum finished state can be realized automatically.

(4) In a cooking menu in which the state of the cooked food changes before and after the start of cooking, the state of the cooked food is determined by a vibration detector at a fixed time before starting cooking and during cooking. Thus, the finish can be detected, and the optimum finish state can always be achieved.

(5) By using a displacement sensor, a weight sensor, or a current detection sensor as a vibration detector for the state determination means, the vibration of the rotary dish can be easily detected, so that the state of the cooked food can be more easily obtained. Can be determined. As a result, the cooking time can be adjusted according to the state of the cooked product and the finish can be detected, so that the optimum finished state can be realized.

(6) By rotating the cooking product for a certain period of time and then rotating it in the opposite direction and stopping it, a large vibration can be obtained, so that the state of the cooking product can be determined more efficiently and accurately. As a result, a more optimal finished state can be provided and the finished state can be detected more accurately.

[Brief description of drawings]

FIG. 1 is a flowchart showing the operation of a heating cooker according to an embodiment of the present invention.

[Fig. 2] Configuration diagram of the heating cooker

FIG. 3A is a characteristic diagram of the heating cooker, and FIG. 3B is an enlarged view of a main part of the characteristic diagram of the heating cooker.

FIG. 4A is another characteristic diagram of the heating cooker, and FIG. 4B is an enlarged view of a main part of another characteristic diagram of the heating cooker.

FIG. 5 is a configuration diagram of a heating cooker according to another embodiment of the present invention.

FIG. 6A is a characteristic diagram of the heating cooker, and FIG. 6B is another characteristic diagram of the heating cooker.

FIG. 7 is a configuration diagram of a heating cooker according to another embodiment of the present invention.

FIG. 8 (a) is a characteristic diagram of a detected current value of the heating cooker, and (b) is a characteristic diagram of another detected current value of the heating cooker.

FIG. 9A is a characteristic diagram of the heating cooker, and FIG. 9B is another characteristic diagram of the heating cooker.

FIG. 10 is a configuration diagram of a conventional heating cooker.

FIG. 11 is a characteristic diagram of the heating cooker.

FIG. 12 is another characteristic diagram of the heating cooker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Heating chamber 2 Cooking material 3 Menu selection part 4 Heating means 5 State determination means 6 Cooking progress detection means 7 Control part 8 Rotating mounting table 9 Rotating shaft 10 Motor 11 Vibration detector 12 Discrimination part 13 Weight sensor 14 Current detector 15 Conductor Wave tube

[Procedure amendment]

[Submission date] April 5, 1995

[Procedure Amendment 1]

[Document name to be corrected] Drawing

[Correction target item name] Figure 8

[Correction method] Change

[Correction content]

[Figure 8]

Claims (7)

[Claims] 1. A heating chamber for containing food, a menu selection unit for selecting a menu of the food, and a heating unit for heating the food according to the result of the menu selection unit.
A state determination means for determining whether the cooked food is in a liquid state, a solid state, or an intermediate state thereof; a cooking progress detection means for detecting a cooking progress state of the cooked food; and a control section. A heating cooker configured to control the operating time of the heating means based on the results of the menu selection section, the state determination means, and the cooking progress detection means. 2. A heating chamber for accommodating food, a menu selection unit for selecting a menu of the food, and a heating unit for heating the food according to the result of the menu selection unit.
A state determination means for determining whether the cooked food is in a liquid state, a solid state, or an intermediate state thereof; a cooking progress detection means for detecting a cooking progress state of the cooked food; and a control section. The cooker is configured to control the operating time of the heating unit to be shorter than usual when the result of the state determination unit is solid when the input result of the menu selection unit means “warm” . 3. A heating chamber for accommodating the food, a menu selection unit for selecting a menu of the food, and a heating unit for heating the food according to the result of the menu selection unit.
A state determination means for determining whether the cooked food is in a liquid state, a solid state, or an intermediate state thereof; a cooking progress detection means for detecting a cooking progress state of the cooked food; and a control section. And a heating cooker configured to control the operation time of the heating means to be longer than usual when the result of the state determination means is liquid when the input result of the menu selection section means “warm” . 4. A heating chamber for accommodating food, a menu selection unit for selecting a menu of the food, and a heating unit for heating the food according to the result of the menu selection unit.
A state determination means for determining whether the cooked food is in a liquid state, a solid state, or an intermediate state thereof; a cooking progress detection means for detecting a cooking progress state of the cooked food; and a control section. And the control unit terminates the operation of the heating unit when the result of the state determination unit changes during cooking in the case where the input result of the menu selection unit changes the state of the cooked product before and after the start of cooking. A cooker with a structure. 5. The state determining means includes a rotary mounting table for mounting a food product, a rotary shaft for rotatably supporting the rotary mounting table, a motor for rotating the rotary shaft, and a residue of the rotary mounting table. 2. A vibration detector for detecting vibration, and a discrimination unit for discriminating whether the cooked food is in a solid state, a liquid state, or an intermediate state according to the result of the signal detector. Alternatively, the heating cooker according to claim 2 or claim 3 or claim 4. 6. The discrimination unit detects the residual vibration after rotating the cooking product for a certain period of time and stopping it by the vibration detector, and depending on the result, whether the cooking product is solid or liquid, or The heating cooker according to claim 5, wherein the heating cooker is configured to determine whether it is in an intermediate state. 7. The discrimination unit detects the residual vibration after rotating the cooked product for a certain period of time and then rotating it in the opposite direction and stopping it with a vibration detector, and as a result, the cooked product is in a solid state. The cooking device according to claim 5, wherein the cooking device is configured to determine whether it is in a liquid state or an intermediate state.