JPS6132387A - Cooking device - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides an oven oven that automatically performs high-frequency heating cooking while detecting the temperature of the food to be cooked using an infrared sensor;
Related to cooking devices such as microwave ovens.

[Previous, future technology]

Microwave ovens, microwave ovens, etc. that are configured to automatically high-frequency heat cook the food to be cooked according to the cooking conditions (combination of heating temperature, heating time, and heating device output) set by the user or the selected cooking program. cookers are becoming popular. Many of these cooking appliances use an infrared temperature sensor as a means for detecting the temperature of the food to be cooked.

Now, when cooking chawanmushi using such a cooker, a ceramic tea steaming container filled with ingredients and egg liquid is heated with high frequency to coagulate the egg liquid, but chawanmushi is originally cooked by directly cooking ingredients and egg liquid. As the name suggests, it is a cooking method in which egg liquid is coagulated by heating it gently for a relatively long time in a high-temperature atmosphere, rather than heating it. Therefore, if high-frequency heating is performed with the lid attached to the chawanmushi container closed, the material inside the chawanmushi container will be heated by strong high frequency waves in the vertical direction through the lid, so that only the upper part of the egg mixture inside the chawanmushi container will be heated. There was a disadvantage that it was partially heated and solidified within a short period of time. For this reason, a common method is to cover the upper opening of the tea steaming container with aluminum foil and perform high-frequency heating without using the attached lid. By adopting such a method, heating by high frequency waves from the top of the chawanmushi container is not performed, and the materials inside the chawanmushi container are heated only from the sides of the chawanmushi container by the rather weak high frequency waves reflected within the cooking chamber. A good finish is obtained without the egg liquid being strongly heated in some areas and coagulating only in those areas.

[Problems to be solved by the present invention]

Incidentally, an infrared temperature sensor detects the temperature of an object by detecting thermal infrared rays radiated by the object at an intensity corresponding to the temperature of the object. However, although the intensity of infrared rays radiated from objects at the same temperature differs depending on the object, food that is usually cooked in a cooker has a high moisture content, so in practical terms it is the same as water. It may be regarded as emissivity.

For this reason, when cooking chawanmushi using the method described above using a cooker equipped with an infrared salinity sensor above the food to be cooked, there was a problem in that a good finish could not actually be obtained. . That is, when using the method described above, since the infrared emissivity of aluminum foil is approximately 0.1, which is considerably lower than that of water, which is approximately 0.98, the infrared rays emitted by aluminum foil are much lower than that of water at the same temperature. Even though the intensity of the water is quite low and the temperature inside the chawanmushi container is quite high, the infrared temperature sensor is adjusted to treat objects with an infrared emissivity close to that of water, so it is detected. The temperature will be low. Therefore, when cooking chawanmushi in a cooker equipped with an infrared temperature sensor as described above, it is impossible to detect the temperature with the infrared temperature sensor, so a good finish cannot be obtained, and the ingredients and The temperature of the egg liquid is not always accurately detected, so to prevent the egg liquid from partially coagulating, it is heated at a relatively low output, so the reality is that the cooking time has to be longer. Met.

[Means for solving problems]

The present invention was made in view of the above-mentioned circumstances, and the present invention has been developed to cover the outside of the aluminum foil that covers the opening of the chawanmushi container.
Cover with a synthetic resin film (for example, household wrap film made of polyvinylidene chloride) that has an infrared emissivity close to that of water (approximately 0.9), and detect the infrared rays radiated by this synthetic resin film with an infrared temperature sensor. By doing this, the temperature inside the chawanmushi container is approximately detected, and based on this result, in the first stage, the temperature is rapidly heated at high power to a temperature slightly lower than the finishing temperature, and in the second stage, The purpose of the present invention is to provide a cooking device capable of cooking chawan mushi in which a good finish can be obtained in a relatively short period of time by gradually heating the eggs to the finishing temperature at low output and coagulating the egg liquid evenly. .

〔Example〕

Hereinafter, the present invention will be described based on drawings showing practical examples thereof.
i'li mention.

Figure 1 shows the structure and usage of the cooking device according to the present invention! FIG. 2 is a partially cutaway front view to show the circuitry of the present invention.

On the right side of the front side of the inventor, there are a 'start' key 41 and a plurality of 'menu' keys 4 each with the names of various dishes written on them.
3, 43, etc. are arranged on the operation panel 4. On the left side of the front is a box-shaped cooking chamber 2 that is open to the front.
The opening is covered by a galley door 21 pivotally attached to the front left end.

A turntable 3 rotated by a turntable motor 3M is provided at the bottom of the cooking chamber 2, and a chawanmushi container 3'1 containing a material 32, which is the food to be cooked, is placed on the turntable 3. There is. Note that the upper opening of this chawanmushi container 31 is covered with aluminum foil 33,
Further, the outside thereof is covered with a synthetic resin film 34.

On the other hand, a waveguide 6 is provided near the operation panel 4 on the upper side of the top of the cooking chamber 2 so as to cover the opening 61 in the top. A magnetron 5, which is a high-frequency heating device, is protruded to the side of the
is installed.

Further, on the upper left side of the top surface of the cooking chamber 2, there is provided a temperature detection section 8 consisting of an infrared temperature center "8, a chili collar 9, and its motor 9i. is mounted vertically downward, and is configured to detect thermal infrared rays radiated from the food to be cooked placed on the turntable 3 through a small hole 92 made in the top surface of the cooking chamber 2. ing.

FIG. 2 is a circuit diagram of the present invention device. A commercial AC power source 11 is connected to a control transformer 12 and a galley door 2.
Latch switch 1 that closes when 1 is securely closed
3. It is connected to a high voltage transformer 52 via a door switch 14 and a triac 18, which are closed when the cooking chamber door 21 is closed.

A heating circuit 51 for controlling the magnetron 5 is connected to the secondary terminal of the high voltage transformer 52, and the second terminal of the control transformer 12
A control circuit 1 is connected to the next terminal.

The control circuit l includes each “menu” of the operation panel 4 mentioned above.
While signals from keys 43, 43..., "start" key 41, infrared temperature sensor 8, etc. are being input,
jlld barber room 2 interior lamp 16, turntable morph visit, chopper motor 9M, and even triac 18
Control signals are output to etc.

The operation of the inventor configured as described above will be explained with reference to the flowchart of FIG. 3 showing the processing contents of the control circuit 1.

First, the food to be cooked is placed on the turntable 3 in the cooking chamber 2. That is, ingredients and egg liquid 3 are placed in a chawanmushi container 31.
2 and cover the upper opening with aluminum foil 33, then cover it with a synthetic resin film 34, and place this on the turntable 3.
Place it on top. Then, when the galley door 21 is closed,
Since the latch switch 13 and door switch 14 are closed and cooking is ready, the user can select the desired "menu".
Key 43 (in this case, “menu” to specify chawanmushi)
key).

Note that, as will be described later, after heating is started, the heat of the material and egg liquid 32 is transferred to the synthetic resin film 34 from the contact portions with the aluminum foil 33 and the chawanmushi container 31, etc.
If a small hole is made in the aluminum foil 33 in advance, steam will be ejected from the chawanmushi container 31 through the small hole, so that the temperature of the synthetic resin film 34 will be closer to the temperature inside the chawanmushi container 31.

After the power supply 11 is turned on, the control circuit 1 first initializes various registers I, etc. (step ■), and then performs a key scan (step ■) to select the "menu" key 43 for instructing the cooking of chawanmushi. When the operation is detected (step ■), the code corresponding to the "menu" key 43, that is, the cooking of tea@steamed, is stored in the menu register H (step ■).

Then, when the "start" key 41 is operated, the control circuit 1 first reads the instructed menu, that is, the program for cooking chawanmushi, and stores the number of stages S in the stage register R5 (step 2) to advance the stage. A stage counter C8 for counting the status is initialized (its count value 1=1) (step ■).

Next, the control circuit 1 successively outputs the heating temperature t1 of the first stage and the output 1)+ (however, a percentage of the maximum output) of the magnetron 4, and inputs the temperature register RT and the output register I? Each is stored in P (step ■).

In this case, since it is the first stage, that is, i=l, the heating temperature L1' and the output p of the first stage of the chawanmushi cooking program are stored in both registers RT and RP, respectively.

Note that the heating temperature t1 of this first stage is set to 40 to 50°C, which is slightly lower than the final finished temperature (around 70°C), and the heating output pI is set to a relatively strong output; It is rapidly heated to a temperature slightly lower than the finishing temperature (temperature at which the egg liquid in the chawanmushi container 31 solidifies) at high output, and then gradually heated to the finishing temperature at relatively low output as described later. do. This is to shorten the overall cooking time.

Then, the control circuit 1 starts the heating of the ingredients in the tea steaming container 31 and the egg liquid 32 by the magnetron 5 using the stored value L1 of the output register meter (Step 2), and receives the temperature detection result 1o by the infrared temperature sensor 8. Ah, it's so overwhelming. At this time, the infrared temperature sensor 8 is actually
The synthetic resin film 34 covering the egg custard 31 detects 1911 infrared rays, but the synthetic resin film 34 is also heated in almost the same way as the material 32 inside the chawanmushi container 31, and its infrared emissivity is also the same as that of the material as described above. 32, the detection result to by the infrared temperature sensor 8 may be regarded as 413 degrees of the material 32 in the chawanmushi container 31.

When the material 32 is heated in this way, the detection result to by the infrared temperature sensor 8 eventually changes to the temperature register R.
As a result, the control circuit 1 proceeds from step ① to @ and changes the count value i of the stage counter C3 to the value stored in the stage register R5, that is, the value currently being performed. Compare with the stage number S of the chawanmushi cooking program. In this case, since only the first stage of the two stages has been completed, the process proceeds to step 0, increments the count value of the stage counter C8 by +1 (i=2), and then returns to step (2).

In step ■, the same process as last time is performed, but this time it has progressed to the second stage and the count value of stage counter C3 is i = 2, so the cooking program for chawanmushi is stored in the temperature register RT and output register RP. The heating temperature t2 and heating output p2 of the second stage are respectively stored.

The heating temperature t2 of the second stage is set to the finished temperature of steamed egg custard as described above, and the heating output p2 is set to be a little lower than that of the first stage.

Therefore, the material and egg liquid 32 are heated gradually compared to the first stage and reach the finishing temperature, and the egg liquid solidifies evenly.

In this way, when the set temperature of the second stage (finishing temperature of chawanmushi), that is, t2, is reached, the process proceeds to step @, but this time, since the count value i of the stage counter C3 and the stored value S of the stage register RS are equal, Proceed to step ■ to finish cooking.

〔effect〕

As described above, according to the present invention, when cooking chawanmushi, which is conventionally generally done by covering the opening of a chawanmushi container with aluminum foil and heating it with high frequency, the outside of the aluminum foil is further covered with a synthetic resin film. Because it is covered, the result of temperature detection by the infrared temperature sensor becomes almost equal to the temperature of the ingredients in the chawanmushi container, and the cooking of chawanmushi is performed as stored.

In addition, in the first stage, the egg is rapidly heated to the finishing temperature at high power, that is, a temperature slightly lower than the solidification temperature of the egg liquid, and then in the second stage, the egg is gradually heated to the finishing temperature at low power. Since the liquid is coagulated, there is no uneven heating, there is no problem with egg liquid, and it is possible to cook chawanmushi with a good finish in a short time.

In addition, in the actual 1% example, the chawanmushi cooking program is executed by operating the "menu" key that instructs each cooking, but by inputting a predetermined number using the numeric keypad, the chawanmushi cooking program is executed. &J
The configuration may be such that the IJ cooking program is executed, or the user may input and set the heating temperature, heating device output, etc. for each of the two stages each time cooking is performed.
Of course, words have fruit.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, and FIG. 1 is a partially broken pressure surface diagram showing the configuration of the inventive device, FIG. 2 is a circuit diagram of the inventive device, and FIG. 3 is a processing content of the control circuit. It is a flowchart which shows.

Claims (1)

[Claims] 1. In a cooking device that detects infrared rays emitted by food to be cooked above the food, and controls the output of a high-frequency heating device based on the detection result to automatically cook the food. A first heating step in which the heating device is heated at high output until the chawanmushi container, whose upper opening is covered with aluminum foil and whose outside is further covered with a synthetic resin film, reaches a temperature slightly lower than the finishing temperature. A cooking device characterized by being equipped with a cooking program for chawanmushi, which consists of a step and a second heating step of gradually heating at a low output until the finished temperature is reached.