JPS6198223A - 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 rice cookers have been developed and commercialized that are equipped with a microcomputer and perform complex firepower control in combination with sensors, making it possible to perform ideal rice cooking. Even if there is one, it was developed for cooking white rice, and no consideration was given to dishes such as porridge that need to be kept at boiling or near boiling over low heat for a long time. It was impossible to cook.

Therefore, in the past, the user used a regular pot to cook rice porridge by adjusting the heat based on his/her own experience to prevent overflowing, but this method requires relying on the user's intuition. It is not possible to make delicate adjustments to the firepower,
In order to prevent boiling over and maintain boiling, it was necessary to repeatedly adjust the heat power, which became a hassle.

(Purpose) The present invention has been made in view of the above points, and it is possible to automatically cook ideal rice porridge by determining the volume of the food to be cooked, and adjusting the heat power based on the determination result. This is designed to eliminate the inconvenience of the conventional method.

(Example) First, the configuration of the present invention will be described with reference to FIG. Capacity determining means for measuring the degree of temperature rise based on a signal from the temperature detecting means and determining the volume of the food based on the measurement result, and boiling start determining means for determining when the food starts boiling. When the determining means determines that the food has started boiling, the heating power of the heating means is determined by the capacity determining means 1.
boiling sustaining means that adjusts the heating power to the minimum that can keep the food at boiling point or a state close to it based on the determination result by the stage, and maintains the boiling state or a state near boiling point for a predetermined period of time using the heating power; and a notification means that notifies the doneness of 9 after a certain uneven time has elapsed after heating by the means is stopped, and after determining the volume of the food to be cooked, the heating power is adjusted based on the determination result, so that the rice porridge can be cooked. It is configured to be executed fully automatically and to notify the finished product after a certain period of time has elapsed after heating has stopped.

Hereinafter, a cooking device embodying the present invention will be described in detail with reference to FIGS. 2 to 11, taking as an example.

Fig. 2 is a schematic explanatory diagram of the structure of the cooker, in which 1 is the main body of the cooker, 2 is an outer pot, 3 is a hot plate type heater provided at the inner bottom of the outer pot 2, and 4 is an entry and exit into the outer pot 2. An inner pot that can be moved freely and stores rice, water, etc., 5 is a heater for keeping warm provided on the outer surface of the outer pot 2, and 6 is in contact with the center of the outer bottom surface of the inner pot 4 to control temperature changes at the bottom of the inner pot 4. A thermosensor such as a thermistor for detection, 7 a thermal reed switch for keeping food warm that is located on the outer surface of the outer pot 2 and that detects changes in the temperature of the food being cooked, 8 an operation panel provided on the outer surface of the main body 1, and 9 an operation panel. This is a control board built into the spring/I/8.Although not shown in the drawing, there is an inner lid that opens and closes the opening of the inner pot 4, as in conventional rice cookers, and an outer lid that covers this outer side. It goes without saying that it should be equipped with a lid and the like.

Next, FIG. 3 is a circuit diagram in which the present invention is implemented by a microcomputer. The heater 3 is connected to the AC power supply 11 through the contacts of the relay 10, and the heater 5 is connected to the contacts of the relay 10, and the heater 5 is connected to the contact of the relay 10. A series circuit consisting of the contacts of the thermal lead switch 7 and the relay 12 is connected in parallel. Therefore, relays 10° and 12 are controlled by the microcomputer described later.
9ON.

By controlling the power supply to the heaters 3 and 5, the porridge is cooked and kept warm. In addition, both relays 10 and 12 are provided on a control board 9, and this board 9 is also equipped with a microcomputer and a display LED.
and key switches, etc. Incidentally, the power for the control section as described above is obtained from the AC power supply 11 via the transformer 13.

FIG. 4 is a Pronk diagram of the entire control circuit. In FIG. 4, reference numeral 14 indicates a microcomputer unit, mainly a central processing unit (hereinafter referred to as CPU) 15, and an electronic timer 1.
6, 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 ROM 17 stores the control program for the CPU 15, and the RAM 18 stores the control program for the CPU 15.
used as data memory.

The CPU 15 reads the status of each part on the input side via the interface 19, and also reads the control program from the ROM 17 to judge processes such as preheating, capacity determination, cooking, uneven cooking, and keeping warm. The heating section, display section, and notification section necessary for executing the process are controlled via the interface 19, and the process transition is performed in cooperation with the electronic timer 16. The electronic timer 16 outputs a signal after a predetermined time according to instructions from the CPUI 5. In addition, the display unit has multiple LEs.
D displays the execution of each process, and the notification section uses, for example, a piezoelectric buzzer to notify the completion of the porridge.

In the above configuration, the control will be explained in detail below.

First of all, FIG. 5 is a main flowchart of the cooking device of the present invention. From the start of cooking, preheating, capacity determination, cooking, unevenness,
and the heat retention steps are executed sequentially, and each step other than the heat retention step is executed for a predetermined time (constant). Therefore, the time from the start of cooking to the end of the uneven cooking is always constant 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 change and temperature change. 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 purpose is to increase the temperature of the food (rice, water) during cooking. 1. The purpose is to correct the temperature of the food to be cooked based on the initial water temperature and air temperature.

Now, when you turn on the start key, this is memorized in the storage means A in the CPUI S, and the ROM corresponding to this memorized content is stored.
By reading out the program in 17, control is performed as shown in the flowchart of FIG.

First, when the start key is turned on, the set temperature is set to tl and the temperature interval time k T 1 is set,
By comparing the temperature of the thermosensor 6 and the set temperature (1), the energization to the heater 3 is controlled and preheating is started.In other words, the heater 3 is energized if the temperature of the thermosensor 6 is lower than the set temperature 1. If the temperature is higher than that, the power supply is stopped.In addition, 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. The digital signal is then read into the CPU 15 and compared with the set temperature stored in the ROM 17 to determine whether it matches or does not match.

Then, when T1 time has elapsed, the set temperature is raised from 1° temperature by a constant temperature, for example, 2°C, and the temperature is set to tl + 2°C, and thereafter, the set temperature is increased by 2°C each time T1 time elapses. , gradually increase the temperature of the food. In this way, the temperature is raised to a constant temperature t2 over a constant time T2 from the start of preheating, and the preheating step is completed. When the set temperature reaches the t2 temperature, flag area B of the RAM 18 is designated, and the process moves to the next capacity determination process.

In addition, in the preheating step, it is desirable to set the 12 hours to about 10 minutes and the t2 temperature to about 62°C from the viewpoint of water absorption of rice.

O capacity determination process When moving from the preheating process to the capacity determination process, RAM 1
Based on the designation of the flag area B of FIG.

In this capacity determination step, the temperature of the food that has risen to temperature t2 is increased to temperature t over a certain period of time T3.

During this time, the set temperature of the thermosensor 6 is increased by, for example, 2°C every time a certain period of time T elapses, and the time during which the heater 3 is energized is stored in the capacity determination data storage area in the RAM 18. I will store it and add it up.

Now, proceeding to the capacity determination step, the set temperature of the thermosensor 6 is set to (t, +2° C.) and the temperature interval time T<'. During this time, if the temperature of the thermosensor 6 is lower than the set temperature, the heater 3 is energized to heat and raise the temperature of the food to be cooked, while the time for which the heater 3 is energized is integrated. In this way, each time 14 hours elapse, the set temperature of the thermosensor 6 is increased by 2 degrees Celsius, and the energization time to the heater 3 is integrated. Eventually, 13 hours have passed since the start of the capacity determination process. The set temperature of thermosensor 6 becomes tal1 degree, and RAM2S
When the flag area C is specified, 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, but is preferably determined within the range of 856C to 90C. That is, in the structure of the rice cooker as shown in the first diagram, the temperature ranges from t2 (around 62°C) to t4 (85~9°C).
The temperature range (0° C.) is the temperature range where 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 is determined as shown in the flowchart shown in FIG. 9, and the heating period in the first half of the next stage cooking process is determined. This heating sequence involves adjusting the heating power. Specifically, a so-called duty control method is adopted, which is a method of adjusting the time during which the heater 3 is energized within a certain period (for example, 64 seconds). The heating duty for the first half of the next cooking process, which is determined as a result of capacity determination, is determined by applying a heater voltage suitable for the capacity. Tat
1:1 up to 5 temperatures, regardless of its capacity
The temperature was determined to be able to be heated for a certain time T. In addition, the capacity is divided into 10 stages from 0.1811 go (0.1811 go) to 1.81 go (10 go), and in each division, the cumulative energization time of the heater is divided into a specific time width. Heating duties are set for each heating duty as described later, and the contents of these programs are stored in advance in the ROM 17.

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 Tn for each capacitance is sequentially subtracted from R, and the capacitance when the relationship of TR x O is reached is determined, and this determined capacitance G is determined. Determine the heating duty from K. When the flag area E of the RAM 18 is designated after 13 hours have elapsed in this way, the process moves to the next stage of cooking process.

As mentioned above, in the capacity determination process, the set temperature is changed by 2℃ every 14 hours.
By gradually increasing the temperature of the food, the temperature of the food is increased from t2 temperature to 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. A determination is made to determine the heating duty in the first half of the cooking process.

In addition, the heating duty is determined as follows.
I can't stand it.

The above formula is a formula for determining the heating power required to boil the food, and by keeping the heating time constant, the heating power corresponding to each capacity can be determined. Then, based on the heating power thus determined, the time T6 for energizing the heater 3 within the cycle is determined by the following formula (see FIG. 10).

Here, to take an example, when cooking rice porridge of 1.84 degrees, the t4 temperature (88℃) and the ts humidity temperature, for example, 9
8℃)! The heating power required to raise the temperature over a certain period of time T5 (9 minutes) is 710 W, and when the heater 3 is 850 W, the heater 3 is energized for 60 seconds within the cycle (64 seconds).

O Cooking process This process is divided into the first stage and the second stage.The purpose of the first stage is to raise the temperature of the food until it starts to boil, and it ends after a certain period of time T5 has elapsed, and the second stage is the process of cooking. The purpose is to maintain boiling or a state close to boiling for a predetermined (constant) period of time, and the control is performed as shown in the flowchart of FIG. 11.

When moving to the cooking process, the flag area E of RAM18
The heating program contents corresponding to the heating duty determined in the previous capacity determination step based on the designation of are stored in the ROM17.
By reading the data, the heater 3 is duty-controlled to heat and raise the temperature of the food, and the first half of the cooking process is completed after 15 hours have elapsed.

Note that the time it takes for the temperature of the food to reach the t5 temperature from the t4 temperature varies depending on its capacity, etc., but the volume of the food to be cooked is determined, a heating duty suitable for this is determined, and the heating duty is adjusted accordingly. Due to the fact that the duty control of the heater is executed based on the above 15 hours, the actual time required is almost the same as the above 15 hours. That is, it is possible to determine when the boiling of the food starts (actually, just before the start of boiling) based on the passage of 15 hours.

When 15 hours have passed and the process moves to the latter half of the cooking process, the heat in the first half is first adjusted to the minimum heat that can keep the food at or near boiling and prevent overflow. This adjustment of firepower is done based on the firepower of the previous period, reducing the firepower of the previous period to about 1/4. For example, 1.84
In the case of rice porridge, the period is set to 128 seconds, during which time the heater 3 is energized for 30 seconds.

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

11゛ In this step, the food to be cooked, that is, the porridge, is left unheated for a certain period of time T8, for example, 10 minutes. The aim is to return to.

By reading out the corresponding control program contents from the ROM 17 based on the designation of the flag area F of the RAM 18, time counting is started, and when 18 hours have elapsed, a piezoelectric buzzer is sounded to notify the completion of the porridge. This notification allows the user to recognize when the porridge is ready. Further, after 18 hours have elapsed, the flag area G of the RAM 18 is designated, and the process moves to the next heat retention step.

0 Warmth retention process When the heat retention process is entered by the designation of the flag area G of the RAM 18, the relay 12 is turned on, and this ON state continues until the operation is canceled. Control in the heat retention process is performed by a heat retention thermal reed switch 7 that detects changes in the temperature of the food to be cooked, and turns on and off the thermal reed switch 7 to control power supply to the heaters 3 and 5. This is to keep the rice porridge, which is one of the food items, 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 described above, and in this embodiment, the rice porridge is finished within a fixed period of time from the start of cooking, regardless of the amount of food to be cooked. This is because the rice porridge is equipped with a timer that is set for 9 hours. The details of this timer will be omitted as it is not the gist of the present invention, but once you set the desired time, cooking will automatically start and the porridge will be finished at the desired time.
In other words, it makes it edible.

In the above-mentioned embodiment, the heater's energization integration is used as the capacity determination means that measures the degree of temperature rise based on the signal from the temperature detection means during heating and determines the volume of the food based on the measurement result. Although an example is shown in which capacity is determined based on time, it is not limited to this.
For example, the capacity may be determined based on the measurement result by measuring the temperature rising within a certain period of time or the time required to raise the certain temperature.

Further, 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.

Furthermore, the notification means for notifying the completion of the porridge is not limited to a piezoelectric buzzer, but may also be a lamp that notifies the completion of the porridge by blinking or lighting the lamp.

In addition, the present invention is not limited to the embodiments described above and shown in the drawings, and it goes without saying that the present invention can be implemented with appropriate modifications within the scope of the invention.

(Effects) As described above, according to the present invention, it is possible to automatically cook ideal porridge by determining the volume of the food to be cooked and adjusting the heat power based on the determination result. , it is possible to eliminate the inconvenience of the conventional method, and the user can accurately know when the porridge is ready to eat by notifying the doneness of the porridge after a certain amount of time has elapsed.
It is excellent in practical use.

[Brief explanation of drawings]

FIG. 1 is a diagram showing the configuration of the present invention, FIG. 2 is a schematic configuration explanatory diagram of a cooking appliance implementing the present invention, FIG. 3 is a circuit diagram of the same heater circuit, and FIG. 4 is a block diagram of the entire control circuit, Figure 5 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 same as above. FIG. 9 is a flowchart for collecting judgment data in the capacity judgment step, FIG. 9 is a flowchart for determining capacity in the capacity judgment step as above, FIG. It is a flowchart. 3: Heater, 4: Inner pot, 6. :Thermo sensor, 14:
microcomputer. Agent Patent Attorney Aihiko Fukushi (and 2 others) Figure 1 Figure 2 Figure 2 211c Figure $4 Figure 5 Figure 6 Figure 7 Number 1 East! -To the paddle Figure 8

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 appliance comprising: a cooking device; and a notification device for notifying completion of cooking after a certain period of time has elapsed after heating by the heating device has stopped.