KR100226146B1 - Method for keeping warm for a rice cooker - Google Patents

Abstract

The present invention can perform discoloration and deterioration by performing a temperature control according to room temperature in performing a stable temperature control through the compensation for the environmental change of the cooking operation in performing cooking with an electric rice cooker and performing the warming after the completion of cooking It relates to a cooking and thermal insulation control device and a control method thereof. In the conventional electric rice cooker, according to the result of sensing the water temperature, a predetermined heating course is performed to unilaterally cook in the order of preheating, heating, and steaming. Insulation control was performed only depending on whether or not the specified temperature was detected. Therefore, cooking and insulation control irrelevant to the current room temperature, such as the current water temperature and room temperature, which is cooking environment, are performed. This is to solve the problem of discoloration and deterioration of poetry.

The present invention is capable of high-quality cooking to cope with changes in the cooking environment by controlling the heating degree in consideration of the room temperature as well as the current water temperature, which is an environmental factor of cooking and warming, and prevents discoloration and deterioration at the time of keeping the rice taste It is applied to the rice cooker to prevent it from falling.

Description

Cooking and Insulation Control Method of Electric Rice Cooker

The present invention can perform discoloration and deterioration by performing a temperature control in accordance with room temperature in performing a stable temperature control through the compensation for the environmental change of the cooking performance in performing cooking with an electric rice cooker and performing the warming after completion of cooking And cooking control method.

In a conventional electric rice cooker, according to the result of detecting the water temperature, a predetermined heating course is carried out to unilaterally cook in the order of preheating, heating, and steaming, and keep warm depending only on the detection of the prescribed temperature even when warming. The control was performed, and the cooking temperature and temperature control were performed irrespective of the current water temperature and room temperature and the warming environment, which is cooking environment, resulting in a decrease in the quality of cooking and discoloration and deterioration at the time of warming.

The present invention is capable of high-quality cooking to cope with changes in the cooking environment by controlling the heating degree in consideration of the room temperature as well as the current water temperature, which is an environmental factor of cooking and warming, and prevents discoloration and deterioration during warming It is an object of the present invention to provide a method of cooking and warming control of an electric rice cooker so as not to fall.

1 is a schematic configuration diagram of an electric rice cooker applied to the present invention.

Figure 2 is a block diagram of the cooking and thermal insulation control apparatus of the present invention.

3 is a cooking and heat control process of the present invention.

Figure 4a is a flowchart of the cooking control method of the present invention,

b is a flow chart of the thermal control method of the present invention.

Figure 5 is a flow chart of the standby / preheating process in the cooking control method of the present invention.

Figure 6a, b is an example of the water temperature change detection data according to the present invention.

Hereinafter, referring to the configuration of the electric rice cooker applied to the present invention with reference to the accompanying drawings.

That is, referring to FIG. 1, the electric rice cooker according to the present invention includes a body portion 2 and a lid portion 3 in which the oven 1 is built, and heats water + rice introduced into the oven 1. An upper heater 4, a side heater 5, and a lower heater 5 are provided as heat sources for the heat source, and an upper temperature sensor 7A for sensing a temperature at the top of the oven 1 and a temperature at the bottom of the oven 1 are detected. It consists of a lower temperature sensor (8A), the cooking and warmth control device thereby includes an upper temperature sensor (7A), as shown in Figure 2, converts the detected temperature into an electrical signal to supply to the microcomputer (15) The upper temperature sensor 7 and the lower temperature sensor 8A includes a lower temperature sensor 8, an upper heater 4, and a side heater that converts the detected temperature into an electrical signal and supplies the microcomputer 15 to the microcomputer 15. (5), the heater driving unit 9 driving the lower heater 6 and the heater controlling the current carrying ratio of each heater by the heater driving unit 9 under the control of the microcomputer 15. The driving controller 10, the 110V / 220V switching unit 11 for switching the input power supply ACV, and the power control unit 12 controlling the 110V / 220V switching unit 11 under the control of the microcomputer 15. ), A rectifier 13 for rectifying the output AC voltage of the 110V / 220V switching unit 11, a DC power supply 14 for stabilizing the rectified voltage with a DC power supply, and switching control of the input AC power supply (ACV). And a microcomputer 15 for controlling the heating power of the heater through the heater driving control unit 10 according to the sensing result of the temperature sensing units 7 and 8.

The cooking process by the cooking and thermal insulation control apparatus of the present invention configured as described above performs cooking and warming by adjusting the thermal power in the order of air, preheating, cooking, moxibustion, and warming as shown in FIG.

That is, referring to FIG. 4A, when cooking is started, the microcomputer 15 detects a change in cooking environment for a predetermined time (eg, 30 seconds) in the waiting process.

It detects the room temperature with the upper temperature sensor 7A of the upper temperature sensor 7 and detects the water temperature with the lower temperature sensor 8A of the lower temperature sensor 8 (room temperature, water temperature). Detect.

Subsequently, the heater driving control unit 10 is controlled to apply the preheating for a predetermined time while driving the upper heater 4, the side heater 5, and the lower heater 6 by the heater driving unit 9. The amount of cooking in the oven 1 is determined based on the temperature rise of the inside of the oven 1 detected by the upper temperature sensor 7A or the lower temperature sensor 8A during the preheating time.

As a result of the determination, the cooking temperature curve is secured from the database provided in advance according to the cooking quantity as shown in FIG. 3, and the heater driving control unit 10 and the heater driving unit 9 are controlled to follow the cooking temperature curve. Calories).

The tracking algorithm of the cooking temperature curve applies the fuzzy control, and the heating and boiling period maintenance, and the control of the heat of the moxibustion control for a certain time, and at this time, the sensing temperature of the upper temperature sensor (7A) Search and judge the environmental factors to change according to the degree of temperature change and perform the thermal compensation.

When cooking is completed in this manner, as shown in FIG. 4B, the temperature of the cooked rice in the oven 1 is judged based on the temperature detected by the upper temperature sensor 7A in the warming mode, and the temperature is lower than the reference temperature (eg, 74 ° C). When the heating is performed by heating the heater to control the rice temperature is always maintained at the reference temperature.

At this time, the temperature deviation is controlled to ± 0.5 ℃, for example.

Figure 5 shows the above-described standby / preheating process in detail, according to which there is a delay for a predetermined time (for example, 30 seconds) and then the current cooking by sensing the room temperature and water temperature with the upper and lower temperature sensors (7A) (8A) Decode environmental factors, search input voltage (110V / 220V) and turn on 110V / 220V main heater.

This is to turn on the 110V / 220V main heater corresponding to the power in the 110V / 220V switching unit 11 by turning on the relay of the power control unit 12.

As described above, the temperature sensed by the upper temperature sensor 7A is controlled to reach the reference temperature (eg, 60 ° C.) by controlling the current carrying ratio of the heater through the heater driving control unit 10 and the heater driving unit 9 as described above. do.

That is, it corresponds to the preheating process in FIG.

When the temperature detected by the upper temperature sensor 7A reaches 60 ℃, turn off the 110V / 220V main heater drive relay and secure the delay time for a predetermined time (e.g. 12 minutes), and then adjust the detected temperature of the upper temperature sensor 7A. The detoxification is performed to determine the amount of cooking from the degree of temperature change, and then to follow the cooking temperature curve as shown in FIG.

6A and 6B show examples of the result of detecting the change in the water temperature for 30 seconds at a room temperature of 26 ° C by the lower temperature sensor 8A.

In the case of the water temperature of 35 ° C, when the temperature value initially detected by the lower temperature sensor 8A is 179, after 30 seconds, the temperature value is 175 and a temperature change value (ΔT) of +4 appears. Depending on the water temperature (35 ° C) and its change value (ΔT) (+4), it is interpreted as a factor of the cooking environment to perform appropriate thermal compensation.

That is, when the ambient temperature (room temperature) during cooking is below zero (e.g. winter season) and when the image is high (e.g. summer season), the detected water temperature, the degree of change in the water temperature, and the heat of the heater are cooker (oven (1). Since the situation focused on)) is different, the microcomputer 15 uses heaters 4, 5, and 6 based on the sensed data as shown in FIG. 6 (a) or (b). By varying the control of the current carrying rate of), it is possible to perform high-quality cooking and prevent precautions against deterioration or discoloration of the rice taste even when warming.

As described above, according to the present invention, it is possible to secure high-quality cooking through appropriate temperature control by performing cooking control in response to changes in the cooking environment, thereby improving the quality and reliability of the electric thermal cooker, It is effective to maintain the taste of rice for a long time.

Claims (2)

Sensing initial water temperature with a lower temperature sensor at the bottom of the oven, and setting initial environmental conditions for cooking by sensing an initial room temperature with an upper temperature sensor at the top of the oven; Controlling the energization rate of the heater according to the set cooking environmental conditions to perform cooking by adding or subtracting fire power; Controlling the calorific value of the heater such that the temperature detected by the upper temperature sensor in the warming mode after the cooking is maintained is maintained at a constant temperature; Cooking and warmth control method of an electric rice cooker characterized by proceeding to. The method of claim 1, further comprising: a first step of deciding the current cooking environmental factors by sensing the room temperature and the water temperature with an upper / lower temperature sensor after a delay for a predetermined time; A second step of searching for an input voltage in the current cooking environment factor decoded by the above and then turning on the main heater driving relay from the searched result to control the current carrying ratio of the heater; A third step of determining whether the temperature sensed by the upper temperature sensor reaches a reference temperature by controlling the current flow rate of the heater; A fourth process of turning off the main heater driving relay and securing a predetermined delay time when the reference temperature is reached and deciphering the sensing temperature of the upper temperature sensor to determine the cooking quantity from the degree of temperature change; Cooking and warmth control method of an electric rice cooker characterized by further comprising a preheating process.