JPH0824120A - Cooker - Google Patents

Abstract

PURPOSE:To apply proper heat depending on capacity by counting the lapse of time from a detected pot temperature rise to the preset level before boiling, to the appearance of boiling state in a pot, and reducing the heat energy of a pot bottom heating means according to the reduction of the counted time. CONSTITUTION:Regarding an induction heating type cooker, the second cooking amount judgement means 66 detects the temperature of a pot bottom via a pot sensor 9 at a heating control process, and starts to count a time, upon judging the detected temperature as the preset temperature before boiling. Thereafter, the second cooking amount judgement means 66 starts to detect boiling state in a pot on the basis of temperature detected with a lid sensor 29. When the rising rate of the temperature detected with the sensor 29 drops to or below the preset value, the means 66 judges that the temperature reaches a level for boiling and ends the time counting. Concurrently, the means 66 establishes the temperature detected with the sensor 9. Subsequently, a cooking amount judged by the first cooking amount judgement means 65 is reset and a pot bottom heating control means 62 determines a heating value after the boiling state, on the basis of the reset cooking amount.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker for appropriately heating after boiling.

[0002]

2. Description of the Related Art Heretofore, as this type of cooker, for example, a rice cooker has been known which heats a pot by electromagnetic induction heating (hereinafter referred to as IH heating) to cook rice. In such a rice cooker's rice cooking method, raw simmering due to insufficient heating,
In order to prevent charring due to excessive heating, the amount of cooked rice in the pan is determined with high accuracy, and control is performed to properly heat the pan according to the determined amount of cooked rice.

[0003]

In the prior art described above, in which the pot is indirectly heated by heat conduction or radiant heat using the electric heater, the residual heat of the electric heater and the surroundings of the pot are maintained even after the heating is stopped. By the heat of the formed space,
Even if the pot is heated or kept warm to some extent and it is erroneously determined that the amount of cooked rice is smaller than the actual amount of cooked rice, the cooked food will continue to be cooked properly due to residual heat, etc., and raw cooking due to insufficient heating will be less likely to occur. However, in the above-mentioned IH heating, the pot itself heats up and heat is efficiently exchanged with the water contained in the pot, and the space temperature around the pot does not rise much as compared with the heating by the electric heater. If the residual heat effect as in the case of using an electric heater is not obtained and it is erroneously determined that the amount of cooked rice is smaller than the actual amount of cooked rice, a state of raw cooking is obtained. Also, in order to eliminate the raw boiled state, if you set the heating strongly in advance,
This time, if it is mistakenly judged that the actual amount of cooked rice is large even though it is small, the amount of cooked rice becomes excessive and the charcoal becomes strong. in this way,
Cooking rice with IH heating requires more accurate determination of the amount of cooked rice than an electric heater, and there is no problem if strong heating is performed regardless of the amount of cooked rice until the inside of the pan boils, but causes of spillage and charring In order to prevent overheating after boiling and uneven heating after boiling, which causes uneven cooking and raw simmering, it is important to set the appropriate amount of heating according to the amount of cooked rice, especially after boiling in the pan. .

In view of the above circumstances, the present invention has an object to provide a cooker capable of appropriately performing heating after boiling according to the determined capacity by performing a highly accurate capacity determination. To do.

[0005]

A cooking device according to claim 1, wherein a pan, a pan bottom heating means for heating the bottom of the pan, a pan temperature detecting means for detecting the temperature of the pan, and the pan. Steam temperature detecting means for detecting the temperature of the generated steam, and when the temperature detected by the pan temperature detecting means reaches a predetermined temperature before boiling, time measurement is started, and boiling in the pan is performed by the temperature detected by the steam temperature detecting means. When the state is detected, the timekeeping is terminated, and the shorter the timekeeping result is, the lower the heating amount by the pot bottom heating means after the boiling state is.

The cooker according to claim 2 is a pan
A pan bottom heating means for heating the bottom of the pan, a pan temperature detection means for detecting the temperature of the pan, a steam temperature detection means for detecting the temperature of steam generated from the pan, and an upper opening of the pan are covered. A lid and lid heating means for heating the lid,
When the temperature detected by the pot temperature detection means reaches a predetermined temperature before boiling, the time measurement is started, and when the boiling state in the pot is detected by the temperature detected by the steam temperature detection means, the time measurement is ended, and the time measurement result is obtained. Is longer, the lid heating control means for controlling by increasing the amount of heating by the lid heating means after the boiling state is provided.

[0007]

With the above structure, the pan bottom heating control means or the lid heating control means, in order to avoid the influence of the variation in the temperature change during heating, after the temperature detected by the pan temperature detecting means reaches a predetermined temperature close to boiling, Start timing to determine the capacity in the pan. Then, when the boiling state in the pan is detected by the temperature detected by the steam temperature detecting means, the time measurement up to that point is terminated and the capacity in the pan is determined based on the time measurement result. In this case, since there is an object to be contained in the pot that impedes heat conduction through water as a heat carrier, the more objects to be contained in the pan, the slower the temperature rise in the upper part of the pot becomes The higher the temperature rises in the upper part of the pot. Therefore, the shorter the timekeeping result obtained by the pan bottom heating control means, the less the amount of heating by the pan bottom heating means after boiling is, the more appropriate heating according to the amount of cooked rice without overheating or overheating will occur. Through means. Similarly, the longer the timed result obtained by the lid heating control means, the more the amount of heating by the lid heating means after the boiling state, the more appropriate heating according to the amount of cooked rice without overheating or overheating, This is done via heating means.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS. First, in FIG. 1 showing an overall cross-sectional view of an IH heating type rice cooker which is a cooker applied in the present embodiment, reference numeral 1 denotes a main body of a pot having an opened upper surface, which is an inner frame 2 serving as a pot accommodating portion. , And an outer frame 3 made of plastic which is provided so as to surround the outside of the inner frame 2. Reference numeral 4 denotes a pot as a container for containing rice and water which are mainly contained in an aluminum material, and the pot 4 is supported above the inner frame 2 in a suspended state when the inner frame 2 is accommodated. It A heating layer 5 made of a magnetic metal material such as ferritic stainless steel for heating the pot 4 is provided on the bottom and bottom of the outer surface of the pot 4.

Reference numerals 6 and 7 are induction coils for induction heating of the heat generating layer 5 provided on the bottom of the outer surface of the inner frame 2 and on the lower portions of the side surfaces as means for heating the bottom of the pot 4, and these induction coils are used. 6 and 7 are arranged at a predetermined distance from the heat generating layer 5. Further, 8 is attached and fixed so as to cover the outside of the induction coils 6 and 7,
7 is a coil cover for preventing leakage flux from 7. Reference numeral 9 denotes a pan sensor as a pan temperature detecting means for detecting the temperature of the bottom of the pan 4, which is provided in contact with the bottom surface of the pan 4. The pan sensor 9 is composed of a negative characteristic thermistor 9A and a spring 9B which is an elastic member, and is provided so as to be retractable in an opening 10 formed in the central bottom of the inner frame 4. Also, 11
Is a control board provided in the lower part of the container body 1, for example, an inverter circuit for supplying a predetermined high-frequency current to the induction coils 6 and 7 is incorporated. An intake port 12 and an exhaust port 13 are provided at the bottom and side parts of the outer frame 3, respectively, and a cooling fan 14 and a motor 15 that constitute a blower are provided inside the device body 1 so as to face the intake port 12. By introducing the cool air into the main body 1 by rotating the cooling fan 14, the induction coils 6, 7 and the control board 11 are cooled.

Reference numeral 21 is a lid that covers the upper opening of the pot 4 so as to be openable and closable. The lid body 21 is attached, for example, with an outer lid 22 made of polypropylene resin, an outer lid cover 23 provided along the lower outer periphery of the outer lid 22, and a space below the outer lid 22 to form a space. Heat sink made of aluminum material
24, and an inner lid 26 that closes the upper opening of the pan 4 via an inner lid retainer 25 is detachably attached to the lower portion of the heat dissipation plate 24. 27 is an outer lid cover 23 and a heat sink 24
It is an annular lid packing sandwiched between the
When closed, the lower end of the lid packing 27 comes into close contact with the upper flange portion of the pan 4. On the upper surface of the heat dissipation plate 24 forming the lower surface of the lid body, as a lid heating means for heating the heat dissipation plate 24 of the lid body 21 during rice cooking and heat retention, a lid heater 28 such as a code heater is provided.
In addition, a lid sensor 29 including a negative characteristic thermistor is provided as a steam temperature detecting means for detecting the temperature of the steam generated from the pan 4 by detecting the temperature of the heat dissipation plate 24. The lid heater 28 constitutes a parallel circuit with a body heater 30 mainly composed of a code heater provided on the upper outer surface of the inner frame 2 for keeping the inner frame 2 warm. Incidentally, 31 is a steam port for discharging the steam generated from the pan 4 to the outside.

Next, the circuit configuration of the rice cooker will be described with reference to FIG. 2. Reference numeral 41 is a microcomputer mounted on the control board 11, which is, as is well known, a control device 42 constituting a microprocessor and an arithmetic operation. In addition to the device 43, a timer device 44 and a storage device including a ROM and a RAM.
It has 45. An input device 46 composed of an A / D converter is connected to the input side of the microcomputer 41, and the pan sensor 9 and the lid sensor described above are connected via this input device 46.
Along with 29, an operation switch 47, which is an operation means for starting rice cooking and heat retention, and a pan detection sensor 48 for detecting the presence or absence of the pan 4 are connected. On the other hand, the output device 49 is connected to the output side of the microcomputer 41.
A heater driving means 51 having an induction heating means 50 for electromagnetically heating the pot 4 and a switch means such as a triac for controlling the on / off of the body heater 30 and the lid heater 28 at the same time.
And motor drive means 52 for driving the cooling motor 15 are connected. In addition to these, the output device 49 includes a display drive means 54 for controlling display on an LCD / LED display means 53 including an LCD which is a liquid crystal display for displaying time and the like, and an LED for displaying an operating state and the like. In addition to being connected, the buzzer driving means 56 for controlling the ringing of the buzzer 55 for notifying the end of the timer rice cooking is also connected. The microcomputer 41 operates the operation signal of the operation switch 47, the temperature data from the pan sensor 9 and the lid sensor 29, the pan detection signal by the lower limit detection of the input current of the inverter circuit built in the control board 11, and the timer device 44. Depending on time information from
Induction heating means 50, lid heater 28, and body heater 30, L according to a control sequence preset in storage device 45.
It controls the CD / LED display means 53 and the buzzer 55. In addition,
Reference numeral 57 is a power failure backup means that is connected to the output device 49 and backs up the content stored in the storage means 45 of the microcomputer 41 at the time of power failure via the microcomputer drive means 58.

A high frequency current is supplied to the induction heating means 50 on the basis of an output signal from the microcomputer 41, and a high frequency current for varying the high frequency current value and controlling the interruption / disconnection of the induction coils 6, 7. A current adjusting means 59 is provided. Then, when a predetermined high frequency current is supplied to the induction coils 6, 7 from the high frequency current adjusting means 59, an alternating magnetic field is generated in the induction coils 6, 7 and the induction coils 6, 7.
An eddy current is generated in each of the heat generating layers 5 facing 7 and the eddy currents are converted into Joule heat, so that the heat generating layers 5 generate heat and the pan 4 is heated.

Next, the storage device of the microcomputer 41
The configuration of the processing procedure of the control sequence stored in 45 will be described based on the block diagram of FIG. In the figure, reference numeral 61 is a cooking control in which the induction coils 6 and 7, the body heater 30 and the lid heater 28 are turned on and off in a predetermined heating pattern to perform cooking based on the temperatures detected by the pan sensor 9 and the lid sensor 29. In the case of the rice cooker according to the present embodiment, the rice-cooking control means from the hot-boiled cooking to the muramura heating, and the heat retention control means for keeping the inside of the pan 4 at a predetermined temperature after the murachi heating is completed,
It corresponds to this cooking control means 61. Also, the cooking control means 61
Is composed of a pan bottom heating control means 62 for controlling the heating amount of the induction coils 6 and 7, and a lid heating control means 63 for controlling the heating amounts of the body heater 30 and the lid heater 28, both of which will be described later. The amount of cooked rice is set based on the amount of cooked rice set by the cooked rice amount setting means 64 and the temperatures detected by the pan sensor 9 and the lid sensor 29.

On the other hand, reference numeral 64 constitutes a part of the cooking control means 61, and based on the temperatures detected by the pan sensor 9 and the lid sensor 29, the cooking amount setting means for setting the capacity in the pan, that is, the cooking amount, is set as the cooking amount. It is a means. This cooking amount setting means 64
Is equipped with a first cooked rice amount judging means 65 for judging the cooked rice amount based on the degree of change in the temperature detected by the pan sensor 9 during hot water cooking, and the detected temperature of the pan sensor 9 reaches a predetermined temperature before boiling. Then, the time counting is started, and then, when the boiling state in the pan 4 is detected by the detection temperature of the lid sensor 29, the time counting is ended, and the second rice cooker corresponding to the capacity determining means for determining the rice cooked amount based on the time counting result. A quantity determination means 66 is provided. The first cooked rice amount judging means 65 corresponds to an initial capacity judging means for judging the capacity of the pan 4 at the beginning of cooking rice.
As the capacity re-determining means for reviewing and resetting the capacity determined by the rice cooking amount determining means 65, the second rice cooking amount determining means 66
It is noticeable that is provided.

With respect to the rice cooker having the above-mentioned structure, its operation is the graph of FIG. 4 showing the disconnection between the induction coils 6, 7 and the body heater 30 and the lid heater 28, and the flow charts shown in FIGS. 5 and 6. It demonstrates based on the explanatory view of FIG. 7 which shows the heating conditions after a boiling state.

In the flowchart of FIG. 5, when the operation switch 47 is pressed, the hot water cooking process is started based on the control sequence of the cooking control means 61 (step S).
1). In this hot water cooking process, first, in step S2, the initial water temperature in the pan 4 after 30 seconds is set as the detection temperature P1 of the pan sensor 9 by the first cooked rice amount determination means 65, that is, set and stored. Next, in step S3, the pan bottom heating control means 62 is energized for 50 seconds with an output of 1000 W.
The induction coil 6, 7 is subjected to an energization cycle for 10 seconds for 180 seconds to heat the pot 4, and then the induction coil 6, 7 is turned off for 320 seconds to stop heating the pot 4. Then, in step S4, when T1 = 500 seconds elapses after the detection temperature P1 of the pan sensor 9 is set, the first rice cooking amount control determination means 65 sets the detection temperature P2 of the pan sensor 9 at this time. (Step S5). The first cooked rice amount control determination means 65 determines the detected temperature P.
2 and the detected temperature P1, that is, the temperature rise degree A = (P
2-P1) is calculated, and if the temperature rise A exceeds 30 ° C, it is determined that the amount of cooked rice in the pan 4 is small (steps S6 and S7), and if the temperature rise A is less than 10 ° C. ,
It is determined that the amount of cooked rice in the pan 4 is large (steps S8, S
9) If the other temperature rises A are 10 ° C. or higher and 30 ° C. or lower, it is determined that the amount of cooked rice in the pan 4 is an intermediate amount (step S10). In the subsequent hot water cooking process, the cooking control means 61 sets the heating amount of the induction coils 6 and 7 according to the rice cooking amount determined by the first rice cooking amount control determining means 65 and cooks the rice.

When the hot water cooking process is completed, the heating control of step S11 is started based on the flowchart of FIG. In this heating control process, the pan bottom heating control means 62
The induction coils 6 and 7 are continuously energized via the, and rice and water are rapidly heated mainly from the bottom of the pot 4. At the same time, the second cooked rice amount judging means 66 detects the temperature of the bottom of the pan 4 by the pan sensor 9, and the detected temperature of the pan sensor 9 is the predetermined temperature P3 before boiling, that is, the pan sensor 9 in this embodiment. In step S12, it is determined whether or not the temperature has reached 85 ° C., which is lower than the boiling temperature. When the temperature detected by the pan sensor 9 reaches P3 = 85 ° C. in step S12, the process proceeds to step S13 to start timing. After that, when steam is gradually generated from the pan 4, the temperature detected by the lid sensor 29 provided on the heat dissipation plate 24 also rises. In the second cooked rice amount judging means 66, the temperature detected by the lid sensor 29 is 85.
When the temperature reaches ℃, the boiling detection in the pan 4 is started (step S1
4, S15), the temperature rise rate of the temperature detected by the lid sensor 29 is less than or equal to a predetermined value, that is, in this embodiment, T2 = 100 seconds and K
When it slows down to 1 = 2 ° C. or less (step S16), the boiling state in the pan 4 is detected, the time measurement continued from step S13 is ended, and the detection temperature P4 of the pan sensor 9 at this time is set (step S16). S17). Here, in the second cooked rice amount judging means 66, the pan sensor 9 is P3 = 85 ° C.
After the temperature reaches, the time for the lid sensor 29 to detect the boiling state, that is, the time measurement result, is used to reset the rice cooking amount determined by the first rice cooking amount determination means 65. That is, in step S18, if the time B is less than 300 seconds, if the amount of cooked rice judged by the first cooked rice amount judging means 65 is small, it is re-determined as it is, and the first cooked rice amount judging means. When the amount of cooked rice determined by 65 is medium, it is re-determined as being small, and when the amount of cooked rice determined by the first rice cooking amount determination means 65 is large, it is redetermined as medium (step). S19). If the time B exceeds 500 seconds in step S20, the medium amount is re-determined regardless of the cooked rice amount determined by the first cooked rice amount determining means 65 (step S21). Furthermore, time B is 300 seconds or more 5
If it is 00 seconds or less, when the amount of cooked rice judged by the first cooked rice amount judging means 65 is small, it is re-determined to be medium, and the amount of cooked rice judged by the first cooked rice amount judging means 65 is medium. In the case of the amount of rice, it is re-determined as being large, and when the amount of rice cooked by the first rice cooking amount determination means 65 is large, it is re-determined as being large as it is (step S22). Then, based on the rice cooking amount reset by the second rice cooking amount determination means 66, the pan bottom heating control means 62 of the cooking control means 61 determines the heating amount of the induction coils 6 and 7 after the boiling state, and Lid heating control means 63
Determines the heating amount of the body heater 30 and the lid heater 28 after the boiling state.

The control after the boiling state will be described with reference to FIG. 7. When the second cooked rice amount judging means 66 judges that the cooked rice amount is small, the stable control process W1 after the boiling is detected.
In the pan bottom heating control means 62, the induction coils 6 and 7 are
The lid heating control unit 63 energizes the body heater 30 and the lid heater 28 for 30 seconds / disconnects for 30 seconds in order to repeat the operation of energizing for 30 seconds / disconnecting power for 30 seconds at 00 W output and preventing dew condensation on the heat sink 24. Repeat the operation to make it occur. And
The cooking control means 61 uses the detected temperature P4 of the pan sensor 9 at the time of boiling detection set in step S17 as a reference, and the detected temperature of the pan sensor 9 is 5 more than the detected temperature P4.
When the temperature is higher by K °, that is, K2 = P4 + 5 ° C., it is determined that the inside of the pan 4 has been cooked (dried up), and the next unevenness stroke W2 is performed. In the Murashi stroke W2, the induction coil 6, 7 is set to 40 by the pan bottom heating control means 62.
With the output of 0 W, the operation of energizing for 15 seconds / disconnecting for 15 seconds is repeated, and the body heater 30 and the lid heater 28 are connected so that the lid heating control means 63 keeps the temperature detected by the lid sensor 29 at 110 ° C. The power is cut off. Then, when a predetermined stripping time elapses, a heat retention initial stage and a heat retention stabilization process for maintaining the rice in the pan 4 at a predetermined heat retention temperature are performed.

In the control after the boiling detection, the heating amount of the induction coils 6, 7, the body heater 30 and the lid heater 28 and the cooking temperature K2 are determined according to the rice cooking amount judged by the second rice cooking amount judging means 66. Will be different. That is, when the amount of cooked rice is determined to be medium by the second cooked rice amount determining means 66, the energization cycle of the induction coils 6 and 7 in the stable control process W1 is 40 seconds energization / 20 seconds interruption with an output of 800W. The energization cycle of the body heater 30 and the lid heater 28 is 4
It is turned on for 0 seconds and disconnected for 20 seconds. Also, the cooking temperature K2
Condition is K2 = P4 + 10 ° C., that is, the temperature detected by the pan sensor 9 is 10 ° C. higher than the temperature P4 detected when boiling is detected.
When it becomes higher, the process shifts to the purple stroke W2. Furthermore, the energization cycle of the induction coils 6 and 7 in the Murashi stroke W2 is 20 seconds energization / 10 seconds interruption at an output of 600W,
The body heater 30 and the lid heater 28 are controlled so that the temperature detected by the lid sensor 29 is maintained at 115 ° C.

On the other hand, when the amount of cooked rice is judged to be large by the second cooked rice amount judging means 66, the energization cycle of the induction coils 6 and 7 in the stable control process W1 is 50 W for 10 sec / 10 sec for the output of 1000 W. Thus, the energization cycle of the body heater 30 and the lid heater 28 is energized for 50 seconds / 10 seconds. Moreover, the condition of the cooking temperature K2 is K2 = P4 +
It becomes 15 ° C. Further, the energization cycle of the induction coils 6 and 7 in the purging stroke W2 is energized for 25 seconds / 5 seconds with the output of 800 W, and the body heater 30 and the lid heater 28 keep the detection temperature of the lid sensor 29 at 120 ° C. The on / off control is performed so as to lean. Therefore, as shown in FIG. 7, when the amount of cooked rice determined by the second cooked rice amount determination means 66 is large, the induction coils 6, 7 and the body heater are controlled by the pan bottom heating control means 62 and the lid heating control means 63. When the heating amounts of 30 and the lid heater 28 are set large, and conversely, when the amount of cooked rice is small, these heating amounts are set to be small. Further, the cooking temperature K2 is also set to a high temperature when it is determined that the amount of cooked rice is large, and is set to a low temperature when it is determined that the amount of cooked rice is small. In this way, the second cooked rice amount determination means
Based on the amount of cooked rice determined by 66, it is possible to perform more accurate cooking of rice according to the amount of cooked rice after detecting boiling.

In the rice cooker which cooks rice by heating the pan by IH heating as in this embodiment, the coating thickness of the fluorine coating (not shown) as the non-adhesive layer on the inner surface side of the pan 4 is thick. The heat between the inner surface of the pan 4 and the water is reduced due to, for example, the connection between the heating layer 5 and the pan 4 is poor, or the dimensions of the heating layer 5 and the induction coils 6 and 7 vary. If the replacement is not performed smoothly, the heating layer 5 on the outer surface side of the pan 4 becomes hot and the pan sensor 9 that comes into contact with the pan 4
Detection temperature becomes high and the temperature detection accuracy deteriorates. Further, foreign matter such as rice grains and rice grains may be caught between the pan 4 and the pan sensor 9, or the contact state between the pan 4 and the pan sensor 9 may be incomplete, so that the pan 4 and the pan sensor 9 may become defective. If the contact with is poor, the heat conduction from the pan 4 will be deteriorated and the detected temperature will be lowered, which will also be a factor to deteriorate the temperature detection accuracy. Therefore, in the configuration in which the first cooked rice amount determining means 65 simply determines the cooked rice amount during hot water cooking, it is easy to cause an error in detecting the cooked rice amount due to each of the above-mentioned factors, and appropriate heating in each subsequent process. May not be performed. Therefore, in the present invention, the lid sensor 29 which is in a non-contact state with the pan is used.
However, like the pan sensor 9, attention is paid to the fact that the generation of steam can be detected stably without being self-heated by the influence of the magnetic fields from the induction coils 6 and 7 and without being influenced by the variation in contact. Then, based on the time from when the pan sensor 9 reaches the predetermined temperature of 85 ° C. before the boiling is detected until the boiling state in the pan 4 is detected by the lid sensor 29, the second cooked rice amount judging means 66 cooks the cooked rice. It is configured to redetermine the amount.

The reason why the time measurement is started after the pot sensor 9 has reached a temperature close to boiling is that the initial temperature, voltage and room temperature vary, soy sauce and ingredients are added like cooked rice,
Or to avoid the influence of variations in temperature changes during rice cooking that occurs when the amount of water increases, such as rice porridge, and to determine the amount of rice cooked at a temperature close to boiling, which is the cause of these variations. By starting timing, the accuracy of detecting the amount of cooked rice can be further increased. In this case, the predetermined temperature before boiling for starting the time measurement is 85 ° C to 1
The temperature is preferably set to 00 ° C., and within this range, it is possible to avoid the influence of variations in temperature change during rice cooking.

The reason for measuring the time from when the pot sensor 9 reaches a predetermined temperature close to boiling until the lid sensor 29 detects boiling is that the bottom of the pot 4 reaches substantially boiling. From this, it is possible to know the time until the upper part of the pot 4 reaches substantially boiling. That is, when the heat generating portion 5 at the bottom of the pan 4 is heated by the induction coils 6 and 7,
First, the bottom of the pot 4 heats up quickly, and then the heat conduction of the pot 4 itself and the heat conduction using the water in the pot 4 as a heat medium cause the temperature of the top of the pot 4 to rise over time. In the case of a bowl, since there is rice in the pan 4 that is a contained object that impedes heat conduction through water as a heat transfer medium, the higher the amount of rice cooked, the slower the temperature rise in the upper part of the pan 4 becomes and the less the amount of rice cooked. The higher the temperature rises in the upper part of the pan 4, the faster. Therefore, by measuring the time from when the pot sensor 9 reaches a predetermined temperature close to boiling until the lid sensor 29 detects boiling, no matter how the contents in the pot 4 change, the pot 4 Lid sensor not in contact with 29
By using, it is possible to accurately determine the amount of cooked rice.

Thus, based on the more accurate cooked rice amount re-determined by the second cooked rice amount determining means 66, the heating amount of the induction coils 6, 7 after the subsequent boiling state is properly adjusted by the pan bottom heating control means 62. Because it can be set
It becomes possible to prevent excessive heating after boiling which causes spillage and charring, and insufficient heating after boiling which causes uneven cooking and raw boiling. In addition, if the lid heater 28 heats the upper part of the pan 4 or prevents the heat radiation plate 24 from dew condensation, if the lid heater 28 is not properly heated, the upper part of the rice will be in a dry state due to overheating or insufficient heating. As a result, the heat radiating plate 24 is condensed to drop the dew on the rice, or when the lid 21 is opened, the dew drops on the main body 1 of the device to cause dirt. However, in the case of the present embodiment, the lid heating control means 63 together with the body heater 30 and the lid heater 28 based on the more accurate rice cooking amount re-determined by the second rice cooking amount determining means 66.
Since the heating amount of the lid heater 28 is appropriately set, it is possible to eliminate such a defect due to overheating or underheating of the lid heater 28.

The present invention can be applied not only to rice cookers other than the IH heating system, but also to any cooker for heating an object to be contained in a pan. Further, in the embodiment, the rice cooking amount setting means 61 determines the rice cooking amount in three stages of large amount, medium amount, and small amount. However, for example, a slightly larger amount than a small amount, a slightly smaller amount than a large amount, etc. Then, the heating amount may be set to an appropriate value different from the heating amounts corresponding to the large amount, the medium amount, and the small amount. Furthermore, the degree of the amount of rice cooked by the pan sensor 9 during hot water cooking by the first rice cooking amount determination means 65, and the pan sensor 9 and the lid sensor before the boiling detection by the second rice cooking amount determination means 66.
The degree of rice cooked by 29 and the rice cooked quantity are calculated as the goodness of fit based on the membership function, and the calculated goodness of fit is combined by the rice cooked quantity setting means 61 equipped with a fuzzy reasoner to obtain a more accurate rice cooked quantity. May be determined.

As described above, the rice cooker of this embodiment corresponds to claim 1, the pan 4, the induction coils 6 and 7 for heating the bottom of the pan 4, and the pan for detecting the temperature of the pan 4. Sensor 9 and
A lid sensor 29 for detecting the temperature of the steam generated from the pan 4,
When the temperature detected by the pan sensor 9 reaches a predetermined temperature before boiling, time measurement is started, and when the boiling state in the pan 4 is detected by the temperature detected by the lid sensor 29, the time measurement is ended. Since the pan bottom heating control means 62 for controlling the amount of heating by the induction coils 6 and 7 after the state is provided, the pan bottom heating control means 62 determines the amount of cooked rice with high accuracy. The heating amount of the induction coils 6 and 7 after the boiling state can be appropriately set according to the determined amount of cooked rice. Therefore, it is possible to eliminate defects caused by excessive heating or insufficient heating of the induction coils 6 and 7 after boiling.

Further, the rice cooker of this embodiment corresponds to claim 2, the pan 4, the induction coils 6 and 7 for heating the bottom of the pan 4, and the pan sensor 9 for detecting the temperature of the pan 4. A lid sensor 29 for detecting the temperature of steam generated from the pot 4, a lid 21 for covering the upper opening of the pot 4, and a lid heater for heating the lid 21.
28, the time measurement is started when the temperature detected by the pan sensor 9 reaches a predetermined temperature before boiling, and the time measurement is ended when the boiling state in the pan 4 is detected by the temperature detected by the lid sensor 29, and this time measurement result is long. The lid heating control means 63 for controlling the heating amount by the lid heater 28 after the boiling state is increased, so that the lid heating control means 63 can accurately determine the amount of cooked rice. , Depending on the amount of cooked rice judged
The heating amount of the lid heater 28 after the boiling state can be set appropriately. Therefore, it is possible to eliminate defects caused by overheating or underheating of the lid heater 28 after boiling.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the gist of the present invention.

[0029]

The cooker according to claim 1 has a pan, a pan bottom heating means for heating the bottom of the pan, a pan bottom temperature detecting means for detecting the temperature of the pan, and a steam generated from the pan. Steam temperature detecting means for detecting the temperature, and when the temperature detected by the pan temperature detecting means reaches a predetermined temperature before boiling, start timing, and when the boiling state in the pan is detected by the temperature detected by the steam temperature detecting means. After the time measurement is completed, the shorter the time measurement result is, the pan bottom heating control means for performing control by reducing the heating amount by the pan bottom heating means after the boiling state is provided. By doing
According to the determined capacity, heating by the pot bottom heating means after boiling can be appropriately performed.

The cooker according to a second aspect is a pan,
A pan bottom heating means for heating the bottom part of the pan, a pan bottom temperature detecting means for detecting the temperature of the pan, a steam temperature detecting means for detecting the temperature of steam generated from the pan, and an upper opening part of the pan are covered. A lid body, a lid heating means for heating the lid body, and when the temperature detected by the pot temperature detection means reaches a predetermined temperature before boiling, the time measurement is started, and the temperature detected by the vapor temperature detection means causes the temperature inside the pot to rise. When the boiling state is detected, the time measurement is terminated, and the longer the time measurement result is, the lid heating control means for performing control by increasing the heating amount by the lid heating means after the boiling state is provided. By performing the high capacity determination of, the heating by the lid heating means after boiling can be appropriately performed according to the determined capacity.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a rice cooker showing an embodiment of the present invention.

FIG. 2 is a block diagram showing an electrical configuration of the same.

FIG. 3 is a block diagram showing a processing procedure of a control sequence of the above.

FIG. 4 is a graph showing a temperature change and interruption / interruption control during cooking.

FIG. 5 is a flowchart showing a procedure for determining the amount of rice cooked during the hot water cooking.

FIG. 6 is a flowchart showing a procedure for re-determining the amount of cooked rice during the heating control.

FIG. 7 is an explanatory view showing various conditions after the boiling state according to the amount of cooked rice.

[Explanation of symbols]

 4 pan 6,7 induction coil (pot bottom heating means) 9 pot sensor (pot bottom temperature detection means) 21 lid 28 lid heater (lid heating means) 29 lid sensor (steam temperature detection means) 62 pot bottom heating control means 63 lid heating control means

Claims (2)

[Claims] 1. A pan, a pan bottom heating means for heating the bottom of the pan, a pan temperature detecting means for detecting the temperature of the pan, and a steam temperature detecting means for detecting the temperature of steam generated from the pan. When the temperature detected by the pot temperature detection means reaches a predetermined temperature before boiling, the time measurement is started, and when the boiling state in the pot is detected by the temperature detected by the steam temperature detection means, the time measurement is ended, and the time measurement result is obtained. Is shorter, the pan bottom heating control means for performing control by reducing the heating amount by the pan bottom heating means after the boiling state. 2. A pan, a pan bottom heating means for heating the bottom of the pan, a pan temperature detecting means for detecting the temperature of the pan, and a steam temperature detecting means for detecting the temperature of steam generated from the pan. A lid that covers the upper opening of the pot, a lid heating unit that heats the lid, and a clock starts when the temperature detected by the pot temperature detection unit reaches a predetermined temperature before boiling, and the vapor temperature detection unit When the boiling state in the pan is detected by the detection temperature of, the timekeeping is ended, and the longer the timekeeping result is, the lid heating control means for performing control by increasing the heating amount by the lid heating means after the boiling state. Cooker characterized by having.