KR0146936B1 - Method for control of rice cooker making nurungiji and sungnyung - Google Patents

Abstract

The present invention relates to a control method of a cooker for nurungji and soong production function, in particular, if the manufacturing function of nurungji is set after heating is completed again to generate nurungji at the appropriate temperature, and also the production of soung by various steps by temperature control By subdividing into, it is related to the control method of cooker for Nurungji and Soong chun generation function to expand the function of cooker.When cooking mode is set, it is determined whether the present temperature of inner cylinder has reached the set temperature. If the set temperature is not reached, operating the cooking heater, and during the cooking amount detection loop, determine whether the present temperature of the inner cylinder has reached the set temperature again. In the case of stopping the cooking heater and determining whether the steaming completion temperature has been reached, When the temperature is reached, the cooking mode is completed and it is determined whether the Nurungji manufacturing mode is selected. If the Nurungji manufacturing mode is selected during the above steps, the Ton coefficient is set to maintain the Nurungji control temperature. Then, the step of determining whether the Nurungji manufacturing completion time has been reached, if the completion of the nurungji manufacturing time reached during the step, the completion of the Nurungji manufacturing mode and proceed to the warming mode, the cooking mode during the step of determining the cooking mode If it is not selected, it is determined whether it is a worship mode, and if the result is set as a worship mode, each step is performed in the step of judging the generation of the worship in multiple stages and in the step of judging the generation of the worship in multiple stages. To control the temperature of the inner cylinder set according to the degree of production of Jean would lure for fried rice and sungnyung generation.

Description

Control Method of Rice Cooker for Nurungji and Soongnig Generating Function

1 is a structural diagram of a rice cooker in which the control method of the present invention is realized,

2 is an electric circuit diagram of the present invention,

3 is a detailed circuit diagram of the heater control unit of FIG.

4 is an algorithm diagram of the present invention,

5 is an algorithm diagram of the cooking amount detection mode,

6 is a temperature control graph in Nurongji manufacturing mode,

7 is a structural diagram of a cooker operated by a conventional method.

* Explanation of symbols for main parts of the drawings

1: inner tube 2: cooking heater

3: lid 4A, 4B: auxiliary heater

5: microcomputer 6: power supply

7: Alarm display section 8: Heater control section

9: temperature sensor 10: temperature sensor

11: Triac 12: Relay switch

13: Photo Triac 14: Keyboard part

R: resistance

The present invention relates to a control method of a cooker for nurungji and soong production function, in particular, if the manufacturing function of nurungji is set after heating is completed again to generate nurungji at the appropriate temperature, and also the production of soung by various steps by temperature control By subdividing into three, it is related to the control method of the cooker for nurungji and Sungnyung generation function to expand the function of the cooker.

The conventional cooking machine is an outer case 70 which forms the outside of the body as shown in FIG. 1, an inner case 71 formed inside the outer case 70 to form a predetermined space, and this inside The cooking heater 74 installed in the inner cylinder 72 to be attached and detached while being seated in the case 71 and the space 73 formed between the inner case 71 and the inner cylinder 72 to heat the inner cylinder 72. ), It consists of a microcomputer (not shown) that controls all functions of the cooker.

Here, the inner cylinder 72 is coated with a predetermined material.

On the other hand, referring to the operation of the conventional cooking device configured as described above, first, when the user puts the rice and water in the inner cylinder 72 in the usual manner, and when the power on switch is pressed, the microcomputer determines the set signal and the cooking heater It will operate 74.

And, by continuing heating according to the set time it is possible to obtain a delicious rice.

However, the conventional cooking device as described above has a problem in that the inner cylinder 72 is coated, so it can not be used as a cooking function for Nurungji or Soong-Jong as it is used only as a cooking function, thereby lowering the versatility of the product.

Therefore, the present invention has been invented to solve the above problems, when the nurungji manufacturing function is set, the heating is finished after the completion of cooking to generate nurungji at the appropriate temperature, and to further refine the production of Soonggi in several stages, taste and nutrients Since the rich foods can be obtained, the purpose of this is to provide a method of controlling the cooker for the rice production function of Nurungji, which is intended to expand the function of the cooker.

The present invention for achieving the above object, when the cooking mode is set, it is determined whether the current temperature of the inner cylinder has reached the set temperature, and if the set temperature is not reached operating the cooking heater, and the step And proceeds to the cooking quantity detection loop, and again determines whether the current temperature of the inner cylinder has reached the set temperature, and when the set temperature is reached, stopping the cooking heater and determining whether the steaming completion temperature has been reached; When the completion of the steaming temperature is reached during the step, the cooking mode is completed and it is determined whether the Nurungji manufacturing mode is selected.If the Nurungji manufacturing mode is selected during the step, the Ton coefficient is set and the Nurungji control temperature is maintained. Determining whether the production time of Nurungji has been reached, and If the time for the completion of the production of Lungji is reached, the process of completing the Nurungji manufacturing mode and proceeding to the warming mode, and when the cooking mode is not selected during the step of determining the cooking mode, determines whether the cooking mode is selected. If it is set, the step of judging the degree of the production of the cultivation in multiple stages and the step of manufacturing the cultivation by adjusting the temperature of the inner cylinder set according to the generation degree of each cultivars during the step of judging the generation of the cultivars in multiple stages Characterized in that consisting of.

Hereinafter, the structure of the cooking machine in which the present invention is realized will be described in detail.

As shown in FIG. 1, the structure of the cooking apparatus of the present invention is installed such that the inner cylinder 1 coated with a predetermined material inside is detachable in a space formed inside the body of the cooking apparatus. A cooking heater 2 for applying heat to the lower side is provided, and auxiliary heaters 4A and 4B for applying heat to the periphery of the body and the lid 3 are respectively installed.

Meanwhile, referring to FIG. 2 of the electrical circuit configuration of the present invention, the microcomputer 5 is configured to collectively control all functions of the cooker, and supplies the bias voltage to the microcomputer 5 as well as operating the peripheral circuit. The power supply unit 6 is configured to supply power, and the alarm display unit 7 and the operation control signal of the microcomputer 5 are configured to display the internal operation progress state externally by the operation control signal of the microcomputer 5. The heater controller 8 is configured to control the operation of the cooking heater 2, and the temperature sensor 10 is configured to sense the inner cylinder 1 and its ambient temperature by the temperature sensor 9.

In addition, a resistor R and a relay switch 12 are connected to one end of the triac 11 as shown in FIG. 3, and the other end of the relay switch 12 is connected to the heater control unit 8. To the cooking heater 2 is connected. At one end of the resistor R and one end of the triac 11, a phototriac 13 is connected, and auxiliary heaters 4A and 4B are parallel to one end of the phototriac 13. Is connected.

Here, a bias voltage is supplied to the one end of the relay switch 12 and one end of the cooking heater 2.

Next, a method of controlling a cooker having the above configuration will be described.

The present invention operates the cooker according to the program embedded in the microcomputer 5 when the user turns on the power and then set various functions such as cooking functions through the keyboard unit 14 installed on the outside of the cooker body. .

That is, the microcomputer 5 determines whether the cooking mode is selected in the step S ₁ , and when the determination result determines that the cooking mode is selected, the microcomputer 5 proceeds to the next step S ₂ and the current temperature TA of the inner cylinder 1. It is determined whether is set temperature (T), for example 130 ℃. If the set temperature T is not reached as a result of the determination, as shown in FIGS. 2 and 3 in the next step S ₃ , the microcomputer 5 controls the operation of the relay switch 12 of the heater control unit 8. The signal is applied and thus the contact is turned on by applying a bias voltage to the relay switch 12.

Therefore, the bias voltage is also applied to the cooking heater 2, so that the cooking heater 2 is operated to heat the inner cylinder 1.

At this time, since the triac 13 does not operate, the auxiliary heaters 4A and 4B do not operate.

In addition, in the next step S ₄ , the rice quantity detection loop is performed. That is, the microcomputer 5 detects the amount of cooking using an internal counter (not shown). In this case, the method of detecting the amount of cooking is at a section proportional to time and temperature, that is, at a reference temperature (TR, ex = 50 ° C.). The amount of cooking time is determined by calculating the time (Δt) at which the temperature rises up to the set temperature (TT, ex = 60 ° C). For example, in the loop shown in FIG. Judgment of 7sec is applied by the temperature sensor 9 and the internal counter. If the result of the determination is Δt of 7 [sec] or more, the process proceeds to the next step to determine whether the cooking amount is 3-4 servings, △ t is 10 [sec]. . However, if DELTA t reaches 7 [sec] in the above step, the process returns to the step S ₂ and repeats the loop again.

In the same manner as above, the cooking amount detection loop is 13 [sec] for 5-6 servings, 16 [sec] for 7-8 servings, and 17 [sec for 7-8 servings or more. ] To check the cooking quantity.

On the other hand, if it is determined that the temperature T of the inner cylinder 1 is reached again by the staff S ₂ , and it is determined that the set temperature TA is reached, the process proceeds to the next staff S ₅ to stop the operation of the cooking heater 2. In step 5 ₆ , it is determined whether the completion temperature of the steaming, for example, is about 100 ° C. If the result of the determination is that the moxibustion completion temperature is not reached, the process returns to the previous stage and, after a predetermined time, for example, about 10 minutes has passed to the cooking completion mode.

However, when the steaming completion temperature is reached, the process proceeds to the next step S ₇ to complete the cooking mode and turns off the cooking mode display signal through the alarm display unit 7.

In addition, it is determined whether the nurungji control mode is selected by the user in the next step (S ₈ ), and if it is determined that the nurungji control mode is not selected, the process proceeds to the next step (S ₁₃ ), and as a result of the judgment If the control mode is selected, the Ton coefficient (operation time of the heater) is set in the next step (S ₉ ), in which case based on the cooking quantity determined in the step (S ₄ ), for example, 5-6 servings Set the corresponding Ton coefficient.

Then, the process proceeds to the next step (S ₁₀ ) to control the cooking heater 2 based on the Ton coefficient in order to maintain the Nurungji control temperature (TB), for example, 165 ℃. Here, the cooking heater 2 is turned off when the inner cylinder temperature 1 is about TB-5 ° C. At this time, the inner cylinder temperature rises to TB by latent heat. That is, the temperature control in the section t ₆ -t ₇ shown in FIG. ₆ controls the cooking heater 2 on / off by the Ton coefficient according to the cooking amount at the interval of 30 [sec].

In addition, in the next step (S ₁₁ ), it is determined whether the Nurungji manufacturing completion time, for example, 20 minutes have elapsed, and if the 20 minutes have not elapsed as a result of the determination, the previous step is repeated. However, if 20 minutes have passed as a result of the determination, the process proceeds to the next step (S ₁₂ ), and ends the nurungji manufacturing mode and proceeds to the next step (S ₁₃ ).

On the other hand, if the cooking mode is not selected in the step (S ₁ ) and proceeds to the next step (S ₁₄ ) to determine whether the worship mode is selected, and as a result of the determination, the next step ( Proceed to S ₁₅ ) to determine if the generation of the fungus is selected as the river.

If the result of the determination is that the generation of the fungus is selected as the strong, the process proceeds to the next step (S ₁₆ ), and the heater (2, 4A, 4B) is moved in a hysteresis manner so that the temperature (TC) of the inner cylinder (1) is maintained at 85 ° C. You are in control.

In addition, if the step (S ₁₃ ) is not set to the strength of the generation of the soongung hardness, go to the next step (S ₇ ) to determine whether the generation of the soongung is set to mean softness, If it is determined that the generation amount of sungnyung is set to during the next step of the heater is maintained at a temperature (TC) is 95 ℃ of the inner tube (1), the flow advances to _{(s 18) (2, 4A} , 4B) in a hysteresis manner Control.

In addition, if the generation degree of the forage in the step (S ₁₇ ) is not set to mean soft, because the generation degree of the forage is set to a medicine that means more smooth, proceed to the next step (S ₁₉ ) The heaters 2, 4A, and 4B are controlled in a hysteresis manner so that the temperature TC of (1) is maintained at 110 ° C.

On the other hand, the staff S determines whether 10 minutes have elapsed since the steps S ₁₆ , S ₁₈ , and S ₁₉ start to be performed, respectively, and when the result of the determination has not elapsed, the process returns to the previous stage and loops. It will be repeated.

Further, when the staff member determines that the result of 10 minutes determined in (S ₂₀₎ then the staff goes to (S ₂₁₎ exit sungnyung manufacturing mode, and proceeds to the next step (S _13).

On the other hand, in the step (S ₁₄ ), if the manufacturing process mode is not set, go to the next step (S ₂₂ ) to determine whether the thermal insulation mode is set, and if the thermal insulation mode is not set as a result of the previous step The loop is repeatedly performed, but if it is determined that the step S ₂₂ is set to the warming mode, the process proceeds to the step S ₁₃ to execute the warming mode.

That is, when the microcomputer 5 outputs a high signal to the heater control unit 8, the phototriac 13 of the heater control unit 8 is turned on, thereby turning on the triac 11.

Accordingly, a bias power supply flows in parallel to the auxiliary heaters 4A and 4B through the triac 11 and a divided voltage also flows into the cooking heater 2 so that the temperature of the inner cylinder 1 is kept constant. To be maintained.

Here, the microcomputer 5 controls the on / off of the triac 11 so as to maintain a constant warming temperature, for example 70 ℃.

As described above, in the present invention, when the nurungji manufacturing function is set, after cooking is completed, heating is performed again to generate nurungji at an appropriate temperature, and furthermore, the production of soybean paste can be subdivided into several stages, thereby obtaining a food rich in taste and nutrients. Due to this, there is an effect that can realize the multifunctionality of the cooker.

Claims (3)

When the cooking mode is set, it is determined whether the current temperature of the inner cylinder has reached the set temperature, and if the set temperature is not reached, operating the cooking heater, and proceeding to the cooking amount detection loop during the above steps, and then again. Judging whether the current temperature of the inner cylinder has reached the set temperature; if the set temperature is reached, stopping the cooking heater and determining whether the steaming completion temperature has been reached; In the case of completing the cooking mode and determining whether the Nurungji manufacturing mode is selected, and if the Nurungji manufacturing mode is selected during the above steps, the Ton coefficient is set and the nurungji control temperature is maintained, and then the nurungji manufacturing completion time is reached. Judging whether or not the completion time of nurungji production is reached during the above step; If the cooking mode is not selected during the step of completing the coarse mode and proceeding to the warming mode, and determining the cooking mode, it is determined whether the cooking mode is selected. The step of judging by multi-stage and the step of judging the generation of the multitude in the multi-steps of the manufacturing step by adjusting the temperature of the inner barrel set in accordance with the degree of generation of each soot Control method of cooker. According to claim 1, wherein the Nurungji manufacturing mode to set the Ton coefficient according to the amount of cooking in order to maintain the Nurungji control temperature (TB) and cooking at a temperature (TB-5 ℃) just before reaching this Nurungji control temperature (TB) The control method of the rice cooker for Nurungji and Sungnyong generation function, characterized in that the step of controlling the operation of the heater on / off. According to claim 1, wherein the control mode of the rice cooker for Nurungji and Soongenggi function, characterized in that proceeds to the warming mode at the end of the soong mode while the soong mode is progressed in a multi-step by the set temperature control