JPS6190619A - Cooker - Google Patents

Abstract

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

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a cooking device such as a rice cooker that is capable of cooking porridge.

(Prior art) Recently, various high-quality rice cookers have been developed and commercialized that are equipped with a microcomputer and combined with a sensor to perform all complex firepower control and perform ideal rice cooking. However, in both cases, they were developed for cooking white rice, and no consideration was given to cooking foods such as porridge that require boiling or a near boiling state to be maintained over low heat for a long period of time. Therefore, in the past, the user used a regular pot and adjusted the heat power empirically according to the capacity of the pot.
1. I used to cook rice porridge with all possible precautions, but if I relied on the user's intuition, I couldn't make all the subtle adjustments to the heat, so I had to adjust the heat over and over again to prevent spills and maintain boiling. This was becoming a nuisance.

(Purpose) The unexploded BIJ was created in view of the following points.By determining the volume of the food to be cooked and adjusting the heat power based on the determination result, it is possible to automatically execute the ideal rice porridge cooking method. , it is possible to eliminate all the inconveniences of the conventional method.

(Example) First, the entire configuration of the present invention will be explained according to FIG.
Temperature detection means for detecting all temperature changes in the pot; and capacity determination means for measuring the degree of temperature rise based on a signal from the temperature detection means during heating and heating and determining the volume of the food based on the measurement result. and a boiling start indicator that determines when the food starts boiling.

and, when the determination means determines that the food has started boiling, the heating power of the heating means is adjusted to the minimum heating power that can maintain the food at or near boiling based on the determination result by the capacity determination means. In addition, it is equipped with boiling sustaining means that maintains boiling or a state close to boiling for a predetermined period of time using the heating power, and after determining the volume of the food to be cooked, the heating power is adjusted entirely based on the determination result. The following is an example of a cooking device in which the present invention is implemented.
This will be explained in detail according to the drawings. 0 Figure 2 is a diagram schematically illustrating the structure of the cooker. 4 is an inner pot that can be moved in and out of the outer pot 2 and stores all rice, water, etc., 5 is a heater provided on the outer surface of the outer pot 2 for keeping warm, and 6 is in contact with the center of the outer bottom surface of the inner pot 4. A thermosensor such as a thermistor detects temperature changes at the bottom of the pot 4; a thermal reed switch 8 is provided on the outer surface of the main body 1; operation panel, 9
is a control board built into the operation panel 8. Although not shown in the drawing, it is equipped with an inner lid that opens and closes the opening of the inner pot 4, as well as an outer lid that covers the outside of the inner pot 4, like a conventional horizontal rice cooker. Next, FIG. 3 is a circuit diagram in which the present invention is implemented by a microcomputer, in which the heater 3 is connected to the AC power supply 11 through the contact of the relay IO, and the contact of the relay 10 is connected to the heater 5 and the heat-retaining thermal A series circuit consisting of the contacts of reed switch 7 and relay 12 is connected in parallel. Therefore, relays 10 and 12 are controlled by the microcomputer described later!
11 It is controlled to be ON and OFF, and it is designed to control the electricity supply to the heaters 3 and 5, and execute the operation of cooking the porridge and keeping it warm. In addition, both relays 10, 12I''1 are provided on a control board 9, and this board 9 is also provided with a microcomputer, display LED, key switch, etc. The power supply for the above-mentioned control parts is provided by a transformer 13. It is obtained from AC power supply 1.1 via.

FIG. 4 is a block diagram of the entire control circuit. In FIG. 4, 14 is a microcomputer, which mainly includes a central processing unit (hereinafter referred to as CPU) 15 and an electronic timer 16.
, a read-only memory (hereinafter referred to as ROM) 17, an arbitrary access memory (hereinafter referred to as RAM) 18, and an interface (input/output signal processing circuit) 19. The ROM17 stores the control program for the KHCPU15, and the RAM+8 is used as a data memory for the CPU15.

Then, the state of each part on the input side of the CPU 151'' is read through the interface 19vi, and the RO
Elaborate on reading the control program of M17, preheating,
The heating section, display section, and notification section necessary for determining the volume, cooking, unevenness, warming, etc., and executing all the steps are controlled via the interface 19, and the process transition is controlled by an electronic timer. It is carried out in collaboration with 16. Above electronic timer 16'? jIt outputs a signal after a predetermined period of time according to instructions from the CPU 15.The display section is made up of a plurality of LEDs and displays the execution of each process, and the notification section is, for example, a piezoelectric buzzer, and the notification section is a piezoelectric buzzer, which indicates the completion of the porridge. inform.

In the above configuration, the control will be explained in detail below. First, FIG. 5 is a main flowchart of the cooking device of the present invention. From the start of cooking, preheating, capacity determination, cooking, unevenness, etc.
The steps of and keeping warm are executed sequentially, and the steps other than the keep warm process are executed for a predetermined time (constant). Therefore, the time from the start of cooking to the end of the cooking process is set so that it always adds up, regardless of the amount of food to be cooked. In addition, Figure 6 shows the time elapsed from the start of cooking to keeping warm and the thermosensor 6.
FIG. 3 is a curve diagram showing the relationship between temperature and temperature change. The control of each process will be explained below.

0 Preheating process This process raises the temperature of the food to be cooked (rice, water) to a certain temperature in a certain period of time.The first purpose is to increase the moisture content of the rice, and the second is to raise the temperature of the food (rice, water) at the beginning of cooking. The purpose is to correct the temperature of cooked food based on water temperature and air temperature.

Now, when the start key is turned on, the memory means A in the CPU 15 memorizes this information, and the RO corresponding to this memory content is stored.
By reading the program data in M+7, control is performed as shown in the flowchart of FIG.

First, when the start key is turned on, the set temperature t1
At the same time, the temperature interval time is set to T1, and the temperature of the thermosensor 6 is compared with the set temperature Kt1, and the energization of the heater 3 is fully controlled to start preheating. That is, the temperature of the three heaters and the thermosensor 6 or the set temperature t, J:
If it is low, it will turn on, and if it is high, it will turn on or stop. Note that whether or not the temperature of the thermosensor 6 has reached the set temperature is determined as follows. The temperature detected by the thermosensor 6 is converted into a digital signal by digital-to-analog conversion and read into the CPU 15, and the digital signal is stored in the ROM 17 and compared with the set temperature A to determine whether it matches or does not match. Ru.

Then, after 11 hours have passed, the set temperature kt.

Increase the temperature by a constant temperature, for example, 2 degrees Celsius, set the temperature at t, +2 degrees Celsius, and then increase the set temperature by 2 degrees Celsius every time T1 time elapses.
By gradually increasing the temperature of the food, the temperature of the food is gradually increased. In this way, a certain time T from the start of preheating
2 to raise the temperature to a constant temperature t2, and the preheating process is completely completed. When the set temperature reaches the t2 temperature, the 7 easy area B of the RAM 18 is designated, and the process moves to the next capacity determination process. In addition, in the preheating process, T2
It is desirable to set the time to about 'zlO minutes and the t2 temperature to about 62°C.

. When moving from the capacity determination process (preheating process power) to the capacity determination process, the RAM18
Based on the designation of the flag area B, the contents of the data acquisition program in the ROM 17 are read out, and control is performed as shown in the flowchart shown in FIG.

In this capacity determination step, the temperature of the food that has risen to the temperature t2 is raised to the temperature t4 over a certain period of 73 k, and during this time, the set temperature of the thermosensor 6 is changed, for example, by 2 degrees Celsius every time T4 elapses. Raise it step by step,
The energization time to the heater 3 during this period is stored in the capacity determination data storage area in the zRAM 18 and integrated.

Now, proceeding to the capacity determination step, the thermosensor 6 is set to a set temperature k (t2+2° C.) and the temperature interval time T4 is set. During this time, if the temperature of the thermosensor 6 is lower than the set temperature, the heater 3 is energized and the food to be cooked is heated and the temperature is increased, while the entire energization time to the heater 3 is integrated. In this way, every time 14 hours pass, the set temperature of the thermosensor 6 is increased by 2 degrees Celsius, and the energization time to the heater 3 is accumulated, until 13 hours have elapsed since the start of the capacity determination process. When the set temperature of the thermosensor 6 reaches the t4 temperature and the flag area C of the RAM 18 is designated, the capacity is determined based on the cumulative energization time of the heater 3.

In the capacity determination step, the t4 temperature is not particularly limited.
However, it is desirable to separate the temperature within the range of 85°C to 90°C. That is, in the groove structure of the rice cooker as shown in the first diagram, the temperature ranges from t2 (around 62°C) to t4 (85 to 90°C).
) is the temperature range in which the heater energization time changes the most with respect to the size of the capacity, and is the most preferable period for collecting capacity determination data.

Next, determination of capacity will be explained. The capacity is determined by reading out a capacity determination program stored in the ROM 17 in advance based on the designation of the flag area C.
The capacity determination is carried out as shown in the flowchart shown in FIG. 9, and the heating sequence in the first half of the next stage cooking process is determined. This heating sequence refers to a heating power adjustment, and specifically, a method of adjusting the time during which the heater 3 is energized within a certain period (for example, 64 seconds), so-called duty control, is fully adopted. The heating duty for the first half of the next stage cooking process determined as a result of the capacity determination is determined by applying a heater voltage suitable for the capacity. It is determined that the temperature can be increased in a fixed time T5 regardless of the capacity. Also, the capacity is 0.1st (1 cup) to 1.8
It is divided into IO stages up to t (10 times), and in each division, the cumulative heater energization time is calculated in a unique time width. The heating duty is set for each capacity as described below, and the contents of all these programs are stored in advance in R.
It is stored in OM+7.

To determine the capacity, read out the cumulative heater energization time TR temporarily stored in the ROM 18, and use this cumulative time T.
The time width Tnk for each capacity is sequentially subtracted from R, and the capacity when the relationship of TR x 0 is reached is determined, and this judgment capacity G is determined. Determine the heating duty. In this way, after 13 hours have passed, the flag area E of RAM+8
When specified, the process moves to the next step of cooking.

As mentioned above, in the capacity determination process, the set temperature is 2℃ every 4 hours.
The temperature of the food to be cooked is raised from the IT temperature to the T4 temperature over 13 hours, the time during which the heater 3 is energized during this time is accumulated, and the capacity of the food is determined based on this cumulative energization time. , the heating duty in the first half of the cooking process is completely determined.

Incidentally, the heating duty is determined as follows.

The above formula is a formula to calculate the heating power required for the food to boil, and here is the heating time? By keeping it constant, it is possible to determine the heating power according to each capacity. Then, based on the heating power obtained in this way, the time T6 for energizing the heater 3 within one period is determined using the formula below (see Figure 10). .When cooking 8 tons of porridge, the temperature from t4 temperature (88℃) to t5 temperature (e.g. 9
The heating power required to raise the temperature over a certain period of time T5 (9 minutes) to 8℃) is 710W, and if the heater 3 is 850W - the heater 3 is energized for 60 seconds within the cycle (64 seconds). Become.

. Cooking process This process is divided into the first stage and the second stage.The first stage aims to raise the temperature of the cooked food until it starts to boil, and ends after a certain period of time T5 has elapsed, and the second stage aims to raise the temperature of the cooked food until it starts boiling. The purpose is to maintain boiling or a state close to this for a predetermined (constant) period of time, and the control is performed as shown in the flowchart of FIG.

When moving to the cooking process, the flag area E of RAM18
Heating program content corresponding to the heating duty determined in the previous capacity determination step based on the designation of "f:ROM"
By reading out the 17 values, the heater 3 is duty-controlled and the temperature of the food to be cooked is increased.
After 5 hours have passed, the first half of the cooking process ends.

Note that the time it takes for the temperature of the food to reach from t4 temperature to t5 temperature varies depending on its capacity, etc., but the total capacity of the food to be cooked is determined and the appropriate heating duty is determined. By executing the duty control of the heater based on this, the above 15 hours and the actual time required substantially match. That is, after 15 hours have passed, when the food starts to boil (actually, just before it starts boiling)'f! :
It is possible to judge.

When 15 hours have passed and the process moves to the latter half of the cooking process, first the heat power in the first stage is adjusted to the minimum heat power that can keep the food at or near the boiling point and prevent it from spilling over. This adjustment of firepower is done based on the firepower of the previous period, and it is reduced to about 1/4 of the total firepower of the previous period. For example, in the case of 1.8 tons of porridge, the cycle is set to 1128 seconds, and the heater 3 is energized for 30 seconds during that period.

The latter half of the cooking process is determined in advance.
It ends after 7 hours (for example, 21 minutes) and the RAM is
The flag area Fi of l8 is designated and the process moves to the next unevenness step.

0 Steaming process In this process, the food to be cooked, i.e. rice porridge, is heated for a certain period of time T.
8. For example, if the pot is left to stand for 10 minutes, the entire purpose is to return all the boiling liquid that has blown up onto the inner lid in the cooking process a into the inner pot 4.

Based on the designation in the flag area F of RAM+8, the corresponding control program contents are read from the k ROM 17, and the piezoelectric buzzer is sounded at the elapse of 18 hours to notify the complete completion of the porridge. . Therefore, this information allows the user of HJK Niji to fully recognize the completion of the porridge. Also, after 18 hours have passed, specify the flag area G of RAM18,
Move on to the next heat retention process.

0 Heat retention process When the heat retention process is entered by designation of the flag area G of RAM+8, the relay 12 is turned on, and this ON state continues even after the cancellation operation. So, is the temperature change of the food being controlled during the warming process? This is carried out by the detected thermal reed switch 7, and by turning on and off the thermal reed switch 7, the sound of energization of the heaters 3 and 5 is controlled to keep the porridge, which is the food to be cooked, warm. The temperature setting of the thermal reed switch 7 is set to a temperature suitable for keeping the rice porridge warm, for example, 73°C.The operation of this embodiment has been explained above, but in this embodiment, the temperature is set at a temperature suitable for keeping the porridge warm. Regardless, the rice porridge will be ready in a fixed amount of time from the start of cooking (7:l). 7" 1. C. This is to balance the timer for setting the completion time of the porridge.The details of this timer will be omitted as it is not the gist of this invention, but once the desired time is set, the cooking will start automatically. The process starts and the porridge is finished, that is, eaten at the desired time.

In the above-mentioned embodiment, the heater is used as a capacity determination means that measures the degree of temperature rise based on the signal from the temperature monitoring means during heating and determines the volume of the food based on the measurement result. The example is one in which the capacity is determined based on the cumulative energization time, but this is not the only example. The capacity may be determined based on the measurement results.

Furthermore, the determination of when the boiling of the food starts is not limited to the determination based on time as in the above embodiment, but may also be determined based on the temperature change of the food.

In addition, the unexploded EJ] is not limited to the embodiments described above and shown in the drawings, and it goes without saying that it can be implemented with appropriate modifications within the scope of not departing from the gist.

(Effects) As described above, according to the unexploded FIFJ, by fully determining the volume of the food to be cooked and adjusting the heat power based on the determination results, it is possible to cook ideal porridge. It can be executed automatically and eliminates the inconvenience of the conventional method.

[Brief explanation of the drawing]

Fig. 1 is a diagram showing the configuration of the present invention, Fig. 2 is a schematic explanatory diagram of the configuration of the cooker in which the misfire was carried out, Fig. 3 is a circuit diagram of the same heater circuit, and Fig. 4 is a block diagram of the entire control circuit of the above. Figure, 5th
The figure is the main flowchart of the above, Figure 6 is a curve diagram showing the relationship between the time elapsed from the start of cooking to keeping warm and the temperature change of the thermosensor, Figure @7 is the flowchart of the preheating process of the above, and Figure 8 is the capacity determination of the above. Figure 9 is a flowchart for collecting judgment data in the process, Figure 9 is a flowchart for determining the capacity in the capacity determination process, and Figure 1θ is the control state of the heater in the first half of the cooking process. r1F
. FIG. 1I is a flowchart of the cooking process as described above. 3: Heater, 4: Inner pot, 6: Thermosensor, 14: Microcomputer. Agent Patent attorney Aihiko Fukushi (2 others) Figure 1 Figure 2 Figure 3 Figure 4 Figure 5

Claims (1)

[Claims] 1. A pot for storing food, a heating means for heating the pot, a temperature detecting means for detecting temperature changes in the pot, and a temperature rise degree based on a signal from the temperature detecting means during heating. a capacity determining means for determining the volume of the food to be cooked based on the measurement results; a boiling start determining means for determining when the food starts to boil; The heating power of the heating means is adjusted to the minimum heating power that can keep the food at or near boiling based on the determination result by the capacity determining means, and the heating power maintains the boiling or nearly boiling state for a predetermined period of time. A cooking device comprising means.