JPH11102779A - Induction heating cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To cook for many hours at low input for maintaining feeble boiling by providing a temperature sensor for detecting the temperature of cooked ingredients, and shifting to a second input which is lower than rated input according to at least the output of the temperature sensor or heating time after starting to heat at a rated input. SOLUTION: Because of heating at a rated input which is maximum input after starting to heat, water which contains cooked ingredients put in a pot can be quickly boiled, and thereafter feeble boiling is maintained at a second input to boil well for the preset time. Cooking for taking out the flavor of cooked ingredients into water, such as a soup can therefore be automatically performed. In the case of rated input being 1500 W to the standard cooked ingredient quantity of 1 kg of ingredients to 3l of water, first heating is set with respect to about 20-25 minutes, the second input is set to about 200-300 W, and heating time is set to about 3 hours. As a result, after boiling in the state of putting cooked ingredients in the pot and putting on a lid are reached, feeble boiling is automatically maintained to complete cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an induction cooking device.

[0002]

2. Description of the Related Art One of the advantages of an induction heating cooker is that continuous heating can be performed with a weak heat without fear of extinguishing like a gas stove. An automatic cooking function utilizing this advantage has been considered.

[0003]

SUMMARY OF THE INVENTION The present invention provides, as an automatic cooking function, a function of boiling a food with water like a Chinese soup once and then boiling the food for a long time at a low input in which the weak boiling continues. , In addition, reducing spillage during strong boiling,
It is intended to reduce the duration of boiling when cooking a small amount, reduce the scorching of the cooked food, and prevent spilling over.

[0004]

In order to solve the above-mentioned problems, the present invention comprises a temperature sensor for detecting the temperature of the food, and after starting heating at a rated input, at least according to the output of the temperature sensor or the heating time. The second input is lower than the rated input.

[0005]

DETAILED DESCRIPTION OF THE INVENTION The invention according to claim 1 is provided with a temperature sensor for detecting the temperature of the food. After the heating is started at a rated input, at least the output of the temperature sensor or the rated input is used in accordance with the heating time. By shifting to the second input, which is also low, it is possible to quickly boil the water containing the food put in the pan, and then maintain the slight boiling and stew for a preset time to perform a soup like The cooking of extracting the flavor of the food into water can be automatically performed.

According to a second aspect of the present invention, when the temperature sensor disposed in the main body and detecting the bottom temperature of the pan on the top plate becomes smaller than the first predetermined temperature change rate during heating at the rated input, the temperature is lower than the rated input. The temperature drops to a third input which becomes moderate boiling, and further drops to a second input which maintains a weak boiling lower than the third input when the temperature sensor becomes smaller than a predetermined second rate of temperature change. The temperature sensor is the first
By detecting a point where the temperature change rate becomes smaller than the temperature change rate, the input is reduced at a time point when the food is close to the boiling point, and spills due to the continued strong boiling after the start of heating are reduced.

According to a third aspect of the present invention, when a designated operation key is operated at the time of heating at a rated input, a second input for maintaining a slight boiling lower than the rated input from that time is provided. The boiling point is reached early in the predetermined time and the first
The remaining boiling time of the predetermined time is too long, and the reduction of the boiling time during small-quantity cooking is too long by switching to weak boiling at any time by operating the designated operation key.

According to a fourth aspect of the present invention, at the time of heating at the rated input, the temperature sensor detects a predetermined temperature exceeding 100 ° C., and from that point, the input is reduced to a second input lower than the rated input, If the rated input heating is continued, the water content of the cooked food is reduced, and the degree of scorching is reduced.

In the invention according to claim 5 of the present invention, when heated at a rated input, the spilled hot water covers the space between the pot bottom and the top plate, and the heat at the pot bottom is quickly transmitted to the temperature sensor to detect a temperature change of the temperature sensor. Then, when the temperature exceeds the predetermined first temperature change rate, the second input for maintaining a weak boiling lower than the rated input from that time is provided, thereby preventing continuous spillover.

[0010]

【Example】

(Embodiment 1) Hereinafter, a first embodiment of the present invention will be described with reference to FIGS.

In FIG. 1, a main body 1 includes an outer shell 2 and a top plate 3. An operation panel 4 is provided on the front surface of the main body 1, and a heating coil 5, a temperature sensor 6, and a circuit unit 7 are provided inside the main body 1. The operation panel 4 has a power key, a heating start key, a heating power adjustment key, and a stew key 8 for automatically performing cooking for extracting the flavor of the food into water like a soup.
The operation of the stew key 8 is as shown in FIG.

In FIG. 2, after a first predetermined time T1 from the start of heating is heated with a rated input W1 force, a second predetermined time T from the start of heating with a second input W2 lower than the rated input W1.
2 After heating, stop heating.
Because it heats at the rated input W1, which is the maximum input of, it is possible to boil the water including the food quickly put in the pan,
Thereafter, it is possible to provide a function of performing a cooking operation in which the weak boiling is maintained at the second input W2 and the two foods are boiled for a preset time T, and the flavor of the food is automatically extracted into water like a soup. By this operation, the automatic cooking function can be provided by determining the standard cooking amount even if the temperature change behavior of the temperature sensor 6 is not fixed due to various shapes of the pot bottom used for cooking.

When the rated input W1 is 1500 W for a standard cooking amount of 3 L of water and 1 kg of material, the first predetermined time T1 is set to about 20 to 25 minutes, and the second input W2 is set to 200 to 3 minutes.
By setting about 50 W and the second predetermined time T2 to about 3 hours, it is possible to bring the food into a pot and reach the boiling point with the lid on, then automatically maintain the weak boiling and finish the cooking. .

(Embodiment 2) Next, a second embodiment of the present invention will be described. The operation of the present embodiment is as shown in FIG. 3, that is, during the operation of the first embodiment, the rated input W
When the temperature sensor disposed in the main body is smaller than the first predetermined temperature change rate A1 during the first predetermined time heating at 1, the third input W becomes a moderate boiling lower than the rated input W1.
3, when the temperature sensor becomes smaller than the second predetermined temperature change rate A2, the temperature drops to the second input W2 that maintains a weak boiling lower than the third input. By detecting the point at which the temperature change rate becomes smaller than the temperature change rate A1, it is possible to reduce the input at a point in time when the food is close to boiling, and it is possible to reduce spills due to continued strong boiling after the start of heating. After heating for a second predetermined time T2 from the start of heating, heating is stopped and cooking is terminated. When a dedicated cooking pot is provided in the cooker main body, the temperature change of the temperature sensor during cooking becomes constant, which is an effective means for reducing the overflow.

Embodiment 3 Next, a third embodiment of the present invention will be described. The operation of the present embodiment is as shown in FIG. 4, that is, during the operation of the first embodiment, the rated input W
When the stew key, which is a designated operation key, is operated at an arbitrary time T3 during the heating T1 for the first predetermined time T1, the second input W2 for maintaining a weak boiling lower than the rated input W1 from that time. It is what becomes. By providing such an operation, when the cooked food cooks less than the standard amount, it reaches the boiling point early in the first predetermined time T1,
In the remaining time of the first predetermined time T1, the continuation of the strong boiling will be too long.
It can be achieved by switching to weak boiling at an arbitrary time by operating the stew key which is a designated operation key. By this operation, cooking can be prevented from being boiled for an unnecessarily long time, and the shape of the cooking can be reduced.

(Embodiment 4) Next, a fourth embodiment of the present invention will be described. The operation of this embodiment is as shown in FIG. 5, that is, during the operation of the first embodiment, the rated input W
During the first predetermined time T1 heating at 1, the temperature sensor
By detecting the predetermined temperature H1 exceeding ゜ C, the input is reduced to the second input W2 lower than the rated input W1 from that point in time. If the rated input heating is continued, the moisture of the food decreases and the burning proceeds. Can be reduced.

[0017] Since the burning is caused by the loss of moisture in the food, the detection temperature H1 of the temperature sensor is set to 1
If the temperature is between 00 and 150 ° C., the effect of reducing the degree of scorching can be further enhanced.

(Embodiment 5) Next, a fifth embodiment of the present invention will be described. The operation of the present embodiment is as shown in FIGS. 6 and 7, that is, during the operation of the first embodiment, the hot water spilled out of the pan 10 during the heating of the rated input W1 for the first predetermined time T1. The space C between the bottom and the top plate 3 is covered, and a rapid temperature change from H2 to H3 of the temperature sensor 6 generated when the heat of the pot bottom is quickly transmitted to the temperature sensor 6 is detected, and a predetermined first temperature change rate A3 is detected. When it becomes larger, the input is reduced to the second input W2 that maintains the weak boiling lower than the rated input W1 from that point in time, thereby preventing the spillover from continuing. By setting the temperature change rate A3 to about 5K per minute, it is possible to increase the accuracy of the detection of the overflow.

[0019]

As described above, according to the first aspect of the present invention, the temperature sensor for detecting the temperature of the food is provided, and after the heating is started at the rated input, at least according to the output of the temperature sensor or the heating time. The lower than the rated input
By shifting to the input of, the water containing the cooked food that was heated at the rated input and quickly put into the pan can be boiled, and then the boiling of the cooked food is maintained by maintaining the weak boiling and stewing for a preset time. Can be automatically taken out of water.

According to the second aspect of the present invention, when the heating is performed at the rated input, the input is performed in two stages, that is, an input that causes a moderate boiling according to the temperature change rate of the temperature sensor and an input that maintains the weak boiling. Is reduced, and spillage due to continuous strong boiling after the start of heating is reduced.

Further, according to the third aspect of the present invention, when the heating is performed with the rated input, the second input for maintaining the weak boiling with the designated operation key can be performed, so that the boiling duration can be reduced during the small amount cooking. It can be switched to weak boiling at any time.

According to the fourth aspect of the present invention, when the temperature sensor detects a predetermined temperature exceeding 100 ° C., the input is reduced to the second input lower than the rated input from that point in time, so It is to reduce the degree of increase.

According to the fifth aspect of the present invention, since the second input for detecting a temperature change of the temperature sensor due to the spill and maintaining the weak boiling lower than the rated input is provided, continuation of the spill is prevented. Things.

[Brief description of the drawings]

FIG. 1 is a cutaway perspective view of an induction heating cooker according to a first embodiment of the present invention.

FIG. 2 is a diagram illustrating the operation of the induction heating cooker.

FIG. 3 is an operation explanatory view of an induction heating cooker according to a second embodiment of the present invention.

FIG. 4 is an operation explanatory view of an induction heating cooker according to a third embodiment of the present invention.

FIG. 5 is an operation explanatory view of an induction heating cooker according to a fourth embodiment of the present invention.

FIG. 6 is a sectional view of an induction heating cooker according to a fifth embodiment of the present invention.

FIG. 7 is an explanatory view of the operation of the induction heating cooker.

[Explanation of symbols]

 6 Temperature sensor 8 Stew key (operation key) T1 First predetermined time T2 Second predetermined time W1 Rated input W2 Second input W3 Third input A1, A3 First temperature change rate A2 Second temperature change Rate H1 Temperature sensor predetermined temperature

Claims (5)

[Claims] 1. A temperature sensor for detecting a temperature of a cooking object, wherein after heating is started at a rated input, the temperature is shifted to a second input lower than the rated input according to at least an output of the temperature sensor or a heating time. Induction heating cooker. 2. During heating at a rated input, when the temperature becomes smaller than the first temperature change rate, the temperature is reduced to a third input lower than the rated input, and the second temperature change rate is smaller than the first temperature change rate. The induction heating cooker according to claim 1, wherein when it becomes smaller, the input is reduced to a second input lower than the third input. 3. The induction heating cooker according to claim 1, wherein the operation shifts to the second input by operating the operation key during heating at the rated input. 4. During heating at the rated input, the temperature sensor
The induction heating cooker according to claim 1, wherein upon detection of 0 ° C., the process shifts to a second input. 5. The induction heating cooker according to claim 1, wherein during heating at a rated input, when the rate of change in temperature exceeds a first rate of change in temperature, a transition to the second input is made.