JPS6132577B2 - - Google Patents
Info
- Publication number
- JPS6132577B2 JPS6132577B2 JP10456079A JP10456079A JPS6132577B2 JP S6132577 B2 JPS6132577 B2 JP S6132577B2 JP 10456079 A JP10456079 A JP 10456079A JP 10456079 A JP10456079 A JP 10456079A JP S6132577 B2 JPS6132577 B2 JP S6132577B2
- Authority
- JP
- Japan
- Prior art keywords
- heating
- temperature
- food
- time
- control method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 claims description 41
- 238000010438 heat treatment Methods 0.000 claims description 38
- 238000010411 cooking Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 230000000284 resting effect Effects 0.000 claims description 2
- 238000010257 thawing Methods 0.000 description 14
- 238000010586 diagram Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229920006298 saran Polymers 0.000 description 1
Landscapes
- Electric Ovens (AREA)
Description
【発明の詳細な説明】
近来、家庭用調理器においては、タイマー機能
を有するもの、又センサー機能を有し、自動化を
目指したものであり、使い勝手上、大変便利にな
る傾向がある。最近の例として湿度センサーを用
いて、湿度を検知することにより調理の自動化を
計ろうとしたものがあげられる。DETAILED DESCRIPTION OF THE INVENTION In recent years, home cooking appliances have tended to have a timer function or a sensor function, aiming at automation, and are becoming very convenient in terms of usability. A recent example is an attempt to automate cooking by detecting humidity using a humidity sensor.
しかし、この場合、調理物（食品）をサランラ
ツプ等でおおつて調理するという一面不便さがあ
る。本実施例で示す赤外線センサーを用いて、温
度検知することより、この不便さはとり除かれ
る。しかしこの場合も、調理物の表面温度しか検
知できず、食品の内側の温度と、表面の温度をい
かに近ずけるかという調理の加熱制御方式が問題
となつてくる。 However, in this case, there is the inconvenience of covering the food (food) with saran wrap or the like. This inconvenience can be eliminated by detecting temperature using the infrared sensor shown in this embodiment. However, in this case as well, only the surface temperature of the food can be detected, and the heating control method for cooking, which involves how to bring the temperature inside the food closer to the temperature at the surface, becomes a problem.
又、従来、解凍においてはほぼ人間が手動で、
人間の感に頼つて行なうか、又は、タイマー等で
経験に基づいて行なうか、しか方法がなかつた。 Additionally, in the past, most of the decompression was done manually by humans.
The only options were to rely on human intuition or to use a timer or the like based on experience.
ここで解凍の意味を考えると、食品中の氷結晶
をとかして、氷結率をゼロにするか、少なくする
ことである。 If you think about the meaning of thawing here, it means melting the ice crystals in food to reduce or eliminate the freezing rate.
又、解凍という機能を調理器に具備させた場合
の目的は、量、質に関係なく、ほぼ前記の意味で
の解凍ができる。又、電子レンジ等で長時間、低
パワーで行なえば解凍は出来るかもしれないが、
この時間を少しでも短縮することにある。又、温
度プローブを食品に挿入して、温度検知、更に解
凍という機器もあるが、その手間、又人間の感情
面からも非接触で行なうのが最も理想的であると
云える。 Furthermore, when a cooking appliance is equipped with the function of defrosting, the purpose is to defrost food in the above sense, regardless of quantity or quality. Also, it may be possible to thaw it in a microwave oven for a long time at low power, but
The goal is to shorten this time as much as possible. There are also devices that insert a temperature probe into the food to detect the temperature and then thaw the food, but it would be most ideal to do it without contact due to the labor involved and the emotional aspects of humans.
そこで本発明は、非接触で食品の表面温度が検
知できる赤外線温度センサーを用いて、所定の温
度に達するまで繰り返し加熱を行なう加熱シーケ
ンスを採用することにより、食品を煮るようなこ
となく良好に解凍することを目的とする。 Therefore, the present invention uses an infrared temperature sensor that can detect the surface temperature of food without contact, and uses a heating sequence that repeatedly heats the food until it reaches a predetermined temperature, thereby successfully thawing the food without boiling it. The purpose is to
以下、本発明につき図面とともに説明する。 Hereinafter, the present invention will be explained with reference to the drawings.
第１図は、電子レンジに赤外線温度センサーを
のせた場合の構成図である。 FIG. 1 is a configuration diagram when an infrared temperature sensor is mounted on a microwave oven.
１はオーブン、２は食品、３は食品からの赤外
線を赤外線温度センサーに導くための穴、４は赤
外線をチヨツピングするためのチヨツパー、５は
赤外線を反射させるための反射鏡、６は赤外線を
赤外線温度センサーに集光させるための凹面鏡、
７は赤外線温度センサー、８はチヨツパーの状態
（開、閉）を知るための機能を有したもので、本
実施例ではインターランプターを用いている。 1 is an oven, 2 is food, 3 is a hole for guiding infrared rays from the food to an infrared temperature sensor, 4 is a chopper for chopping infrared rays, 5 is a reflector for reflecting infrared rays, 6 is a hole for guiding infrared rays from food to an infrared temperature sensor Concave mirror to focus light on temperature sensor,
Reference numeral 7 is an infrared temperature sensor, and 8 is a sensor having a function of detecting the state (open or closed) of the stopper. In this embodiment, an interlamp is used.
第２図は本発明の調理（解凍）シーケンスの説
明図である。食品を電子レンジ等で解凍する場
合、一般に低パワーで長時間行なうとか、スタン
デイングタイム（加熱休止時間）を多くとるとか
色々な方法はあるが、いわゆる経験にたよつて解
凍を行なつている。つまり、食品が煮えそうにな
れば、加熱を休止し、又凍つている部分があれば
食品を回転させたり、非常に難かしい面があつ
た。 FIG. 2 is an explanatory diagram of the cooking (thawing) sequence of the present invention. When defrosting food in a microwave oven, etc., there are various methods, such as using low power for a long time or allowing a lot of standing time, but most people defrost food by relying on experience. In other words, if the food is about to boil, the heating must be stopped, and if there are any frozen parts, the food must be rotated, which is very difficult.
又、５ポンドとかいう様な肉の解凍を行なうに
は、一晩、二晩冷蔵庫に入れて解凍をするという
様に、一種の自然解凍的な面もあつた。しかし食
品が煮えない限界の温度T1を上限（例えば15
℃）として、それ以下で、加熱休止の何らかのシ
ーケンスをとれば食品が煮えないで解凍できるの
である。 In addition, in order to thaw 5 pounds of meat, it was necessary to thaw it in the refrigerator overnight or two, so there was a kind of natural thawing process. However, the limit temperature T 1 at which food cannot be boiled is the upper limit (e.g. 15
℃), and if you use some kind of heating-pause sequence below that temperature, you can thaw the food without boiling it.
まず、第１ステツプとして上限の温度T1まで
食品の一部が煮えない程度の比較的強い加熱出力
P1で加熱し、次にそれに要した時間t1だけ加熱を
休止する。この目的は、食品の表面近辺の温度を
食品の内部に移行させるためである。次に、食品
の表面近辺の温度の内部移行により表面温度が下
がるから、再び第２ステツプとして、上限の温度
T1まで食品の一部が煮えない程度の加熱出力P2
で加熱し、表面の温度をT1まで上げる。次に前
記と同様にそれに要した時間t2だけ加熱を休止
し、食品の表面近辺の温度を食品内部に移行させ
る。これを次々とくり返してゆき、例えば第（Ｋ
−１）ステツプの時に、食品の表面温度をT1ま
であげ、それに要した時間ｔk-1だけ加熱を休止
し、第Ｋステツプへ移行する直前の食品の表面温
度がある適当なスレツシユホールド温度（例えば
T1＝15℃、T2＝13℃）以上であれば、食品の表
面近辺の温度の内部移行が、少なくなつたと判断
（つまり食品の内部温度が上昇）して解凍（調
理）終了とみなす。 First, as the first step, a relatively strong heating output that does not allow part of the food to reach the upper limit temperature T 1 is used.
Heating is performed at P 1 and then the heating is stopped for the time t 1 required. The purpose of this is to transfer the temperature near the surface of the food to the inside of the food. Next, as the surface temperature decreases due to internal transfer of temperature near the surface of the food, the second step is again to increase the temperature at the upper limit.
Heating output P 2 that does not allow part of the food to boil up to T 1
to raise the surface temperature to T 1 . Next, heating is stopped for the time t2 required in the same manner as described above, and the temperature near the surface of the food is transferred to the inside of the food. This is repeated one after another, for example, the
-1) At step K, raise the surface temperature of the food to T1 , pause heating for the time tk -1 required to achieve this, and set an appropriate threshold at which the surface temperature of the food is just before moving to step K. temperature (e.g.
T 1 = 15℃, T 2 = 13℃) or higher, it is determined that the internal transfer of temperature near the surface of the food has decreased (in other words, the internal temperature of the food has increased), and thawing (cooking) is considered complete. .
この方法をとればT1＝T2＝15℃としても解凍
シーケンスに入ることもでき、食品温度の一点検
知で、可能なわけである。又、第１ステツプの加
熱時間t1には色々な情報（食品の量、形、質）が
含まれており、調理終了とみなす。スレツシユホ
ールド温度T2になつた時点においても、この後
にスタンデイングタイムＴSを前記したt1だけと
る様にすれば、更に均一な解凍ができる。 If this method is used, it is possible to enter the defrosting sequence even if T 1 = T 2 = 15°C, which is possible by detecting the food temperature at one point. Further, the heating time t1 of the first step includes various information (quantity, shape, quality of food), and is considered to be the end of cooking. Even when the threshold temperature T 2 is reached, if the standing time T S is then set to the above-mentioned t 1 , even more uniform thawing can be achieved.
本発明の加熱制御方法によれば、上述のごとき
調理（解凍）シーケンスを有するため、温度T1
を適宜選定しておくことにより、加熱の温度上限
が定まり、したがつて食品の量、形質のいかんに
かかわらず食品が煮えるようなこともなく解凍す
ることができる。更に加熱、休止を同時間づつと
るために、食品の表面近辺の温度の内部移行があ
り、良好に解凍できる。又、上記調理シーケンス
にスレツシユホールド温度T2を加味することに
より、解凍の自動終了を行なうことができる。
又、T1＝T2とすることにより温度検知を２点か
ら１点検知にすることもできる。又、加熱の最後
にスタンデイングタイムＴSを適当な間とれば、
更に均一な解凍ができる。 According to the heating control method of the present invention, since the cooking (thawing) sequence as described above is provided, the temperature T 1
By appropriately selecting , the upper temperature limit for heating is determined, so that food can be thawed without boiling, regardless of the amount or quality of the food. Furthermore, since heating and resting are done for the same amount of time, the temperature near the surface of the food shifts internally, allowing for good thawing. Furthermore, by adding the threshold temperature T2 to the above cooking sequence, thawing can be automatically terminated.
Furthermore, temperature detection can be changed from two points to one point detection by setting T 1 =T 2 . Also, if you allow an appropriate standing time T S at the end of heating,
More uniform thawing is possible.
第１図は本発明の加熱制御方法を実施する電子
レンジの構成図、第２図は本発明の加熱制御方法
に於ける解凍シーケンスの時間・温度特性図であ
る。
１……オーブン（加熱調理器）、２……食品、
７……赤外線温度センサー。
FIG. 1 is a block diagram of a microwave oven implementing the heating control method of the present invention, and FIG. 2 is a time/temperature characteristic diagram of a defrosting sequence in the heating control method of the present invention. 1...Oven (heating cooker), 2...Food,
7...Infrared temperature sensor.
Claims (1)
の量により食品の表面温度を検知し、食品の加熱
を制御する加熱調理器において、第１ステツプと
して食品を初期温度から温度T1になるまで加熱
出力P1で加熱し、次に温度T1になるまでに要し
た時間t1だけ加熱を休止し、第２ステツプとし
て、更に温度T1になるまで前記加熱出力P1より
弱い加熱出力P2で加熱し、次にそれに要した時間
t2だけ加熱を休止し、第３ステツプとして、更に
温度T1になるまで前記加熱出力P2で加熱し、次
にそれに要した時間t3だけ加熱を休止し、この様
に次々と第（Ｋ―１）ステツプから第Ｋステツプ
（Ｋ＝１，２，……）温度T1を温度の上限とし
て、加熱と休止を同時間ずつくり返し行なうこと
を特徴とした加熱調理器の加熱制御方法。 ２ 第（Ｋ―１）ステツプから第Ｋステツプに移
行するかどうかは、第Ｋステツプに移る直前の温
度があるスレツシユホールド温度T2に達してお
れば、第Ｋステツプに移行せず、調理終了とする
ことを特徴とした特許請求の範囲第１項記載の加
熱調理器の加熱制御方法。 ３ 第（Ｋ―１）ステツプから第Ｋステツプに移
る直前の温度が、前記温度T2に達していても、
あるスタンデイングタイム（加熱休止時間）ＴS
を更に適当な間設けて、調理終了したことを特徴
とする特許請求の範囲第１項記載の加熱調理器の
加熱制御方法。[Claims] 1. In a heating cooker that controls the heating of food by detecting the surface temperature of the food based on the amount of infrared rays emitted by heating the food, the first step is to adjust the temperature of the food from the initial temperature to T. 1 , then the heating is stopped for the time t 1 required to reach the temperature T 1 , and as a second step, the heating output P 1 is further increased until the temperature T 1 is reached. Heating with a weak heating power P 2 and then the time it took
The heating is stopped for t 2 , and as a third step, the heating is further heated at the heating output P 2 until the temperature T 1 is reached, and then the heating is stopped for the time t 3 required for this, and in this way, the heating is continued one after another ( K-1) Step to Kth step (K=1, 2, . . .) A heating control method for a heating cooker, characterized in that heating and resting are repeated for the same amount of time, with temperature T1 being the upper limit of the temperature. 2 The question of whether to move from the K-1 step to the K-th step is that if the temperature reaches a certain threshold temperature T2 immediately before moving to the K-th step, the cooking process will not proceed to the K-th step. A heating control method for a heating cooker according to claim 1, characterized in that the heating control method is completed. 3 Even if the temperature immediately before moving from the (K-1) step to the K-th step reaches the temperature T2 ,
A certain standing time (heating rest time) T S
2. The heating control method for a heating cooker according to claim 1, wherein the cooking is completed after a further appropriate period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10456079A JPS5627835A (en) | 1979-08-16 | 1979-08-16 | Heating control for cooking heater |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10456079A JPS5627835A (en) | 1979-08-16 | 1979-08-16 | Heating control for cooking heater |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5627835A JPS5627835A (en) | 1981-03-18 |
| JPS6132577B2 true JPS6132577B2 (en) | 1986-07-28 |
Family
ID=14383836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10456079A Granted JPS5627835A (en) | 1979-08-16 | 1979-08-16 | Heating control for cooking heater |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5627835A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS594993U (en) * | 1982-07-01 | 1984-01-13 | シャープ株式会社 | Refrigerator with thawing chamber |
| CH660279GA3 (en) * | 1985-04-12 | 1987-04-15 |
-
1979
- 1979-08-16 JP JP10456079A patent/JPS5627835A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5627835A (en) | 1981-03-18 |
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