JPH10149875A - Induction-heated cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To apply stew cooking suited to the state of an object to be cooked. SOLUTION: This induction-heated cooking device is provided with a stewing power judgment section 7 judging the state quantity of an object to be cooked in a cooking pot 1 based on the temperature detected by a boiling detection section 6, input power, and the temperature change pattern up to boiling and determining the stewing power after boiling. The output of the stewing power judgment section 7 is fed to a controller 4 to control a high-frequency power supply section 3 feeding a high frequency current to a heating coil 2 heating the cooking pot 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the technical field of controlling the power of stew in an induction heating cooker.

[0002]

2. Description of the Related Art In an induction heating cooker, a cooking pot itself is heated by an induction current, so that it is not necessary to use a direct fire, and it is not necessary to use a high-temperature heating element such as a heater. It is a very safe cooker.
In addition, by controlling the high-frequency power supply that supplies the high-frequency current, it is possible to easily control the power over a wide range from the maximum rating to the low-temperature fire. It is also useful as a cooker to keep an eye on.

[0003] In recent years, induction heating cookers have been recognized for their excellent features of high safety, cleanliness, and efficiency as described above, and are being widely used in ordinary households.

Hereinafter, a conventional induction heating cooker will be described with reference to FIG. 10 showing a schematic configuration diagram thereof. In FIG. 10, 21 is a cooking pot, 22 is a cooking pot 21.
A heating coil magnetically coupled with
Heat 1 23 is a high-frequency power supply for supplying a high-frequency current to the heating coil 22, 24 is a control unit for controlling the operation of the high-frequency power supply 23 so as to obtain a predetermined power, and 25 is a power setting unit for setting the power by a user. It is.

In the conventional induction heating cooker having such a configuration, the control unit 24 controls the high-frequency power supply unit 23,
By increasing / decreasing the high frequency current supplied to the heating coil 22 from the high frequency power supply unit 23, the user can set the power setting unit 25
Is operated so as to have the predetermined power set by the user, and the power set by the user in the power setting unit 25 is realized.

[0006]

In the case of cooking with a conventional induction heating cooker, the following problems have been encountered. Stew cooking covers a wide range of subjects, from stewing high-viscosity dishes such as curries and stews to stewing low-viscosity broths such as oden, and the heating power required for stewing becomes uniform. Not. That is, when cooking a high-viscosity dish, it is appropriate to use a heating power sufficient to simmer with a low heat, but when cooking with a low-viscosity broth, it is general and preferable to stew in a low to medium heat range.

In the conventional induction heating cooker, the user uniformly sets the stewed electric power in the electric power setting unit 25 and controls the high frequency power supply unit 2 by the control unit 24 so that the set electric power is obtained.
3 is controlled. However, when cooking with stew, the power required for the actual stew is not uniform, and varies depending on the viscosity and capacity of the stewed food. There was a problem that the result was poor. In order to solve this problem, in a conventional induction heating cooker, the input power when cooking is stewed, and the cooker manually enters the power while observing the stew condition and boiling state by the cooker. It is necessary to set and adjust the input power by operating the setting unit 25, and there is a problem that the usability is extremely poor.

[0008]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention resides in a cooking pot in which the temperature and input power when boiling is detected and the temperature change pattern up to boiling are changed. By determining the state quantities such as the viscosity and capacity of the cooked food, the boiling power required for heating after boiling is determined. Then, after the boiling is detected, the power required for heating when cooking the stew is automatically determined in accordance with the food, so that the power is automatically changed from the boiling to the stew cooking without monitoring the input power. It can be transferred and good stew cooking can be obtained.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides a heating coil magnetically coupled to a cooking pot, a high-frequency power supply for supplying a high-frequency current to the heating coil, a control unit for controlling the high-frequency power supply, A temperature detection unit that detects a bottom temperature, and a boiling detection unit that detects boiling by an output of the temperature detection unit,
A cooking power determining unit for determining the state quantity of the food in the cooking pot based on the output of the boiling detection unit and determining the cooking power after boiling.

[0010] The induction heating cooker configured as described above has the following features.
Boiled cooking after boiling with boiling power determined by judging the state quantity such as viscosity and capacity of the food inside the cooking pot based on the temperature and input power when boiling is detected and the change pattern of temperature up to boiling So that the transition from boiling to stewed cooking can be made automatically and smoothly.

[0011] Further, a stew timer setting unit for setting a stew time, and a stew timer unit for outputting heating to a control unit for controlling the high frequency power supply unit and stopping heating after the time set by the stew timer setting unit elapses. By setting, the timer setting of the boiling time after boiling,
Heating can be stopped by boiling for a desired time.

Further, the boiling state detected by the boiling detection unit is
By having a boiling state setting unit set from outside,
It can be boiled or cooked after a weak boil such as boiled fish, or boiled after a strong boil such as root vegetables. You can cook stew.

[0013] Further, by providing a fluctuation control unit for adding a fluctuation operation to the stew electric power determined by the stew electric power determination unit, a temperature fluctuation such as boiling or non-boiling during the cooking of the stew is aroused. In addition, it is possible to cook well-boiled stew that has less simmering and permeates well.

Further, by providing a scorch detecting unit for detecting a temperature of a predetermined value or more at the bottom of the cooking pot and operating a control unit for controlling the high-frequency power supply unit to reduce the stew power, for example, during the cooking of the stew, It is possible to detect when a situation where the food is lost and burnt is detected, and it is possible to prevent the food from being spoiled or the pan from being burnt and being damaged.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to FIGS.

(Embodiment 1) In FIG. 1 showing a schematic configuration diagram of an induction heating cooker, 1 is a cooking pot, 2 is a heating coil magnetically coupled to the cooking pot 1, and heats the cooking pot 1 by induction current. Reference numeral 3 denotes a high-frequency power supply unit that supplies a high-frequency current to the heating coil 2, 4 denotes a control unit that controls the operation of the high-frequency power supply unit 3 so as to obtain predetermined power, and 5 denotes a temperature at the bottom of the cooking pan 1. A temperature detecting unit, 6 is a boiling detecting unit for detecting the boiling of the cooked food from the temperature and the temperature gradient of the pot bottom detected by the temperature detecting unit 5, and 7 is a pot bottom temperature when the boiling is detected by the boiling detecting unit 6, and Based on the input power and the change pattern of the temperature up to boiling, a stew power determination unit that determines the state quantity of the food inside the pan and determines the stew power required for heating after boiling, and is output to the control unit 4. You.

In the induction heating cooker as described above, the temperature and input power when the boiling is detected by the boiling detecting unit 6 and the change pattern of the temperature until the boiling is obtained are determined by the following.
As will be described below, the stew power determination unit 7 determines the state quantities such as the viscosity and capacity of the cooked food inside the pan, determines the stew power required for heating after boiling, and operates the control unit 4.

FIG. 2 is a time chart of the temperature of the bottom of the pot when the viscosity and the volume of the food are changed. The curve a has a high viscosity and the volume is 1.5 liters, the curve b has a high viscosity and the volume 3
Liter, curve c has low viscosity, 1.5 liter capacity,
Curve d shows the case where the viscosity is low and the volume is 3 liters. If the viscosity is high, convection near the bottom of the pot is unlikely to occur, so the temperature rises rapidly, but when boiling starts near the bottom of the pot, convection is aroused and the temperature decreases,
Since the heat exchange by convection is hindered as the capacity increases, the temperature at the bottom of the pot increases (see curves a and b). Also,
When the viscosity is low, heat exchange by convection is performed smoothly from a low temperature zone, so that the temperature at the bottom of the pot shows a straight rise and saturates with boiling (see curves c and d). It should be noted that the temperature at which boiling is detected needs to be corrected with the input power because the temperature gradient at the bottom of the pot tends to increase as the input power increases.

As described above, the temperature and input power when boiling is detected from the characteristics of the temperature rise at the bottom of the pot and the change pattern of the temperature up to the boiling state indicate the state of the viscosity, capacity, etc. of the food inside the pot. The amount can be determined,
As the viscosity is lower and the capacity is larger, the stewed power needs to be increased. As shown in FIG. 3, the stewable power can be determined for each distribution.

(Embodiment 2) In FIG. 4 showing a schematic configuration diagram of an induction heating cooker, 1 is a cooking pot, 2 is a heating coil magnetically coupled to the cooking pot 1, and 3 is a high-frequency current supplied to the heating coil 2. The high-frequency power supply unit 4 is a control unit that controls the operation of the high-frequency power supply unit 3 so as to obtain a predetermined power. The temperature detection unit 5 detects the temperature of the bottom of the cooking pan 1. A boiling detector 7 for detecting the boiling of the food from the detected temperature of the bottom of the pot and the temperature gradient, etc .;
Based on the change pattern of the pot bottom temperature and input power when boiling is detected and the temperature up to boiling, the state of the food inside the pot is determined, and the stew power required for heating after boiling is determined. The control unit 4 is operated by the determination unit. Reference numeral 8 denotes a stew timer setting unit for setting the stew time by the user, and reference numeral 9 denotes a stew timer unit that outputs to the control unit 4 to stop heating after the time set by the stew timer setting unit 8 has elapsed.

The user sets a predetermined time in the stew timer setting section 8 to set the timer to a desired time, and then the stew timer section 9 operates the control section 4 to automatically stop heating. be able to.

(Embodiment 3) In FIG. 5, which shows a schematic configuration diagram of an induction heating cooker, 1 is a cooking pot, 2 is a heating coil magnetically coupled to the cooking pot 1, and 3 is a high-frequency current supplied to the heating coil 2. The high-frequency power supply unit 4 is a control unit that controls the operation of the high-frequency power supply unit 3 so as to obtain a predetermined power. The temperature detection unit 5 detects the temperature of the bottom of the cooking pan 1. A boiling detector 7 for detecting the boiling of the food from the detected temperature of the bottom of the pot and the temperature gradient, etc .;
Based on the change pattern of the pot bottom temperature and input power when boiling is detected and the temperature up to boiling, the state of the food inside the pot is determined, and the stew power required for heating after boiling is determined. The judgment is output to the control unit 4. Reference numeral 10 denotes a boiling state setting unit that outputs to the stewed power determination unit 7 so that the user can set the boiling state detected by the boiling detection unit 6 in a range from strong to weak.

The user can set the boiling state detected by the boiling detecting section 6 according to the content of the food by the boiling state setting section 10. For example, the user can boil after weak boiling such as boiled fish or the like. In the case of cooking, by selecting a weak boiling in the boiling state setting unit 10, and in the case of cooking by stewing after a strong boiling like root vegetables, by selecting a strong boiling, the cooked food is selected. Various types of cooking can be performed according to the contents and types of the simmered foods, so that the simmered food can be cooked with a good finish.

(Embodiment 4) In FIG. 6 showing a schematic configuration diagram of an induction heating cooker, 1 is a cooking pot, 2 is a heating coil magnetically coupled to the cooking pot 1, and 3 is a high-frequency current supplied to the heating coil 2. The high-frequency power supply unit 4 is a control unit that controls the operation of the high-frequency power supply unit 3 so as to obtain a predetermined power. The temperature detection unit 5 detects the temperature of the bottom of the cooking pan 1. A boiling detector 7 for detecting the boiling of the food from the detected temperature of the bottom of the pot and the temperature gradient, etc .;
Based on the change pattern of the pot bottom temperature and input power when boiling is detected and the temperature up to boiling, the state of the food inside the pot is determined, and the stew power required for heating after boiling is determined. The judgment is output to the control unit 4. Reference numeral 11 denotes a fluctuation control unit that outputs the control result to the control unit 4 with the preset fluctuation of the strength of the power after the boiling determined by the power determination unit 7.

The user operates the fluctuation control unit 11 to add a strong or weak pattern or an unsteady strong or weak fluctuation such as 1 / f to the boiled power set by the boiled power determination unit 7. be able to. FIG. 7 shows a time chart of the boiling power and the cooking temperature due to the fluctuation operation. Note that FIG. 7 shows the operation of the cooking temperature when the fluctuation control unit 11 adds a fluctuation in which the boiling power after boiling changes at a constant cycle.

As described above, by giving fluctuations to the stew power during the stew cooking (see the curve e), the cooking temperature repeats the boiling state and the non-boiling state (see the curve f). It induces fluctuations such as temperature or convection in the food, and it is possible to obtain a good-quality cooked dish with less boiling and better penetration.

(Embodiment 5) In FIG. 8, which shows a schematic configuration diagram of an induction heating cooker, 1 is a cooking pot, 2 is a heating coil magnetically coupled to the cooking pot 1, and 3 is a high-frequency current supplied to the heating coil 2. The high-frequency power supply unit 4 is a control unit that controls the operation of the high-frequency power supply unit 3 so as to obtain a predetermined power. The temperature detection unit 5 detects the temperature of the bottom of the cooking pan 1. A boiling detector 7 for detecting the boiling of the food from the detected temperature of the bottom of the pot and the temperature gradient, etc .;
Based on the change pattern of the pot bottom temperature and input power when boiling is detected and the temperature up to boiling, the state of the food inside the pot is determined, and the stew power required for heating after boiling is determined. The judgment is output to the control unit 4. Reference numeral 12 denotes a scorched detection unit which outputs to the control unit 4 to stop the heating of the stew when the temperature of the bottom of the pan rises to a temperature equal to or higher than a predetermined value during the cooking.

According to the configuration described above, during the cooking of stew, if the temperature of the food rises abnormally and the temperature of the bottom of the pot rises above a predetermined value, the scorching detection unit 12 performs the scorching detection. Since the heating is stopped, it is possible to prevent the broth from being burned during the stew cooking and scorching and causing the spoiled food, or the pan being scorched and damaging the pot. The operation in this case is as shown in the time chart of FIG.

[0029] For example, the temperature of the cooked food is stable during the stew cooking, but if the broth runs out and an abnormality occurs, the temperature of the cooked food rapidly rises (see curve g), and the temperature of the pot bottom also rises sharply. I do. This is detected by the burning detection unit 12 and the control unit 4 is operated to stop heating, or the input power is reduced to the heat retention power to reduce the stewed power (see curve h), thereby further burning. Do not allow abnormalities such as to progress.

[0030]

The induction heating cooker of the present invention is embodied in the form described above, and has the following effects.

The state quantity such as the viscosity and capacity of the food inside the cooking pot is determined based on the temperature and input power at the time when the boiling is detected by the boiling detection unit and the temperature change pattern up to the boiling, and the boiling power after the boiling is determined. Since the determination is made, even in the case of stewing cooking of various cooking materials, it is possible to automatically and smoothly shift from boiling to stewing according to each cooked food, and it is possible to automate well-made stew cooking.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of an induction heating cooker according to a first embodiment of the present invention.

FIG. 2 is a time chart of a pot bottom temperature in an induction heating cooker.

FIG. 3 is a diagram showing a change in stewed power with respect to the viscosity and the volume of the food in the induction heating cooker

FIG. 4 is a schematic configuration diagram of an induction heating cooker according to a second embodiment of the present invention.

FIG. 5 is a schematic configuration diagram of an induction heating cooker according to a third embodiment of the present invention.

FIG. 6 is a schematic configuration diagram of an induction heating cooker according to a fourth embodiment of the present invention.

FIG. 7 is a time chart of the cooking temperature and the cooking power of the induction heating cooker according to the fourth embodiment of the present invention.

FIG. 8 is a schematic configuration diagram of an induction heating cooker according to a fifth embodiment of the present invention.

FIG. 9 is a time chart illustrating an operation according to the fifth embodiment of the present invention.

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

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking pot 2 Heating coil 3 High frequency power supply part 4 Control part 5 Temperature detection part 6 Boiling detection part 7 Stewing power judgment part 8 Stewing timer setting part 9 Stewing timer part 10 Boiling state setting part 11 Fluctuation control part 12 Burning detection part

Claims (5)

[Claims] 1. A heating coil magnetically coupled to a cooking pot, a high-frequency power supply for supplying a high-frequency current to the heating coil,
A control unit that controls the high-frequency power supply unit, a temperature detection unit that detects a bottom temperature of the cooking pot, a boiling detection unit that detects boiling by an output of the temperature detection unit, and a cooking pot that is output by the boiling detection unit An induction heating cooker having a stew electric power determination unit that determines the amount of state of cooked food inside to determine stew electric power after boiling. 2. A simmering timer setting section for setting a simmering time, and a simmering timer section for outputting heating to a control section for controlling a high frequency power supply section to stop heating after the time set by the simmering timer setting section has elapsed. The induction heating cooker according to claim 1, further comprising: 3. The induction heating cooker according to claim 1, further comprising a boiling state setting unit that externally sets a boiling state detected by the boiling detection unit. 4. The induction heating cooker according to claim 1, further comprising a fluctuation control section for adding a fluctuation operation to the braided power determined by the braised power determination section. 5. Detecting a temperature above a predetermined value at the bottom of the cooking pot,
The induction heating cooker according to claim 1, further comprising a scorch detection unit that operates a control unit that controls the high-frequency power supply unit to reduce the stew power.