KR100258449B1 - Cooker and controlling method therefor - Google Patents

Abstract

PURPOSE: A rice boiler and its controlling method are provided to discriminate a rice boiling amount and to control a rice boiling according to the discriminated rice boiling amount. CONSTITUTION: A rice boiler contains a temperature sensor(107) to measure a temperature of a pot to be heated by a heater; an electronic valve(135) to convert heating power of the heater from rice boiling power to predetermined power according to the measured temperature; a timer(151) to measure passed time after converting; and a discriminating unit(149) to discriminate a rice boiling amount based on the measured temperature. In reaching the measured temperature to a predetermined temperature, the heating power of the heater is weakened to the specific temperature. The rice boiling amount is discriminated based on the measured temperature after a specific time. The more the rice boiling amount exists, the longer the rice boiling is performed.

Description

Rice boiler and its controlling method

The present invention relates to a cooking cooker and a control method thereof, and more particularly, to a cooking cooker capable of discriminating the amount of cooking cooked in the pot and a control method thereof.

Cooking is usually done with cooking cooker. The cooking machine is a device for cooking rice deliciously by controlling according to the cooking amount.

On the other hand, the gas cooker is usually a cooking utensil for cooking oil or soup, etc., but there is a gas cooker having a cooking function for cooking using a pot as a cooking cooker.

However, in a gas cooker having a cooking function using a conventional pot, the burner is immediately extinguished at a temperature indicating that water has evaporated, so that the α amination time of the rice (more than 20 minutes at 98 ° C or more) is required. Inadequate rice was not cooked deliciously, and the cooking control was carried out uniformly regardless of the amount of rice cooked. Therefore, it is not only difficult to cook delicious rice because the cooking amount is not discriminated, and the cooking control for prioritizing the time over the taste or the taste over the time according to the cooking amount is not executed, and thus it is insufficient to meet the needs of the user.

Therefore, in order to solve the above problems, it is an object of the present invention to provide a cooking cooker capable of discriminating the amount of cooking taken from the pot.

Another object of the present invention is to provide a cooking method for controlling a cooking cooker capable of determining a cooking amount taken from a pot and executing cooking control according to the determined cooking amount.

1 is a front view of a gas stove having a cooking function according to an embodiment of the present invention.

2 is an enlarged view of the vicinity of the thermal control lever used for cooking in FIG.

3 is a schematic block diagram showing the internal structure of FIG.

FIG. 4 is a schematic block diagram clearly showing a configuration for discriminating the amount of cooking in the control section of FIG.

5 is an overall flowchart of a gas stove control method having a cooking function according to an embodiment of the present invention.

FIG. 6 is a flowchart specifically showing step 205 and step 206 of FIG.

7 is a graph showing the temperature change with respect to time when the cooking amount is 1 hop.

8 is a graph showing a change in temperature due to different cooking amount.

* Explanation of symbols for main parts of the drawings

101: gas stove with cooking function 103: standard burner

107: temperature sensor 143: control unit

147: range determination unit 149: determination unit

151: Timer

In order to solve the above problems, the present invention is provided with a heating means, and the cooking means for heating a pot by the heating means, and equipped with a cooking quantity discriminating means, the cooking quantity discriminating means is After switching the heating power of the heating means from the cooking power to the thermal power in which the temperature drop according to the cooking amount is generated, the cooking amount taken from the pot is determined based on the temperature drop gradient after a predetermined point in time.

The predetermined time point also includes a time point of switching from the cooking power to the thermal power in which the temperature drop according to the cooking amount is generated. In addition, the thermal power at which the temperature drop occurs includes, for example, a case where the thermal power is '0' as in the case of fire extinguishing, in addition to the thermal power considerably smaller than the cooking power. In addition, the timing of switching from the cooking power to the thermal power that causes the temperature drop includes all of the time points at which the water evaporates during the temperature equilibrium. In addition, the temperature drop gradient refers to the slope of the graph defined by temperature and time (including the case where the slope is '0'), and includes both a change in temperature for a predetermined time and an elapsed time between a predetermined temperature.

According to the invention as described above, the cooking amount taken from the pot is determined.

The said cooking quantity discriminating means is provided with a measuring means, a switching means, a measuring means, and a discriminating means. The measuring means measures the temperature of the pan heated by the heating means. The switching means switches the heating power of the heating means from the cooking power to the predetermined weakening as the measuring means measures the predetermined temperature. The measuring means measures the elapsed time after the operation of the switching means. The judging means judges the cooking quantity taken from the pan on the basis of the measurement temperature of the measuring means when the measuring means measures the elapse of a predetermined time.

According to the invention as described above, for example, after the cooking power is switched to weakening of about 30% to 35%, the higher the cooking amount, the more heat is absorbed by the rice than the pot, and as a result, the temperature drop occurs greatly, so switching to the weakening. The amount of cooked rice can be determined by the measuring temperature of the pot measured after a predetermined time has elapsed.

According to a second aspect of the present invention, cooking is possible by heating a pot with a burner or a heater, and cooking control is performed according to the cooking quantity determination step of discriminating the cooking quantity taken from the pot and the cooking quantity determined in the cooking quantity determination step. In the cooking method of the cooking cooker comprising a step of making, the cooking quantity discriminating step is a predetermined weakening of the thermal power of the burner or the heater according to the cooking amount in the cooking power as the pot reaches the predetermined temperature And a step of determining the cooking amount taken from the pot based on the temperature of the pot after a predetermined time has passed since the switching to the weakening, and the step of executing the cooking control includes determining the cooking amount. The larger the cooking quantity determined in the step, the longer the cooking time in the switched weakening is included. It features.

According to the above invention, for example, when the cooking quantity is determined to be 1 hop, the cooking at the weakening end is finished, and when it is determined as more than 2 hops, the cooking control to continue the cooking at the weakening in accordance with absorption can be executed. Therefore, it is possible to execute cooking control to prevent sticking and to evaporate moisture as much as possible.

In addition, the step of executing the cooking control includes a step of executing cooking control that takes a long time for the cooking to be completed after switching to the weakening as the cooking quantity determined in the cooking quantity determining step increases.

According to the invention as described above, it is possible to carry out a long cooking time control depending on the cooking amount. On the contrary, when the cooking amount is small, the cooking control for completing the cooking can be executed quickly.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described in detail based on drawing.

FIG. 1 is a front view of a gas stove with a cooking function according to an embodiment of the present invention, and FIG. 2 is an enlarged view of the vicinity of the thermal power control lever in FIG.

FIG. 1 shows a cooking furnace having a cooking function as a cooking cooker. The gas cooking furnace 101 includes a standard burner 103 capable of cooking by heating a pot, a reinforcement burner 105, and FIG. Although not shown in the drawing, it is a table stove including a grill burner (see also FIG. 3). The pan heated by the standard burner 103 is mounted on a trivet, and a temperature sensor 107 for measuring the temperature of the bottom of the mounted pan is provided. The temperature sensor 107 is, for example, a thermistor. On the front of the gas stove 101 having a cooking function, an opening and closing door 109 is attached to the grill chamber in which the grill burner 131 is installed.

On the front side of the gas stove 101 having a cooking function, an ignition operation button 119a corresponding to the standard burner 103, an ignition operation button 119b corresponding to the reinforcement burner 105, and a grill burner 131 are provided. Are respectively provided with ignition operation buttons 119c. Each of the ignition operation buttons 119a, 119b, and 119c ignites the burners 103, 105, and 131 corresponding to each when it is pressed. Further, after each burner is ignited, adjustment of the thermal power is performed by the thermal control levers 121a, 121b, 121c provided corresponding to each of the ignition operation buttons 119a, 119b, 119c.

As shown in FIG. 2, for example, the thermal power control lever 121a is a lever movable from 'strong' to 'weak', whereby the thermal power of the standard burner 103 is adjusted. In addition, the heating amount required at the time of cooking is about 1,300 kW / h, and the position of the thermal power corresponding to the heating amount is shown by the thick line 123, and it is indicated as cooking. Therefore, the user can easily cook delicious rice by moving the thermal control lever 121a to a position under the thick line 123 when cooking.

In addition, a front surface of the gas stove 101 having a cooking function is provided with a battery exchange sign 125 and a grill ignition confirmation lamp 127.

FIG. 3 is a schematic block diagram showing the internal configuration of a gas furnace having a cooking function of FIG.

Gas is supplied to each of the standard burner 103, the reinforcement burner 105, and the grill burner 131 through the gas pipe 129. The gas pipe 129 is branched for the standard burner 103, the reinforcement burner 105, and the grill burner 131, and safety valves 133a, 133b, and 133c are provided for each branched gas pipe. The thermal control levers 121a, 121b and 121c are respectively provided between the safety valve 133a and the standard burner 103, between the safety valve 133b and the reinforced power burner 105, the safety valve 133c and the grill burner 131, respectively. It is installed in between. The thermal power control levers 121a, 121b, and 121c are controlled by the user as described above, and are not related to the control unit 143 described later. The gas pipe 129 is further branched between the safety valve 133c and the thermal power control lever 121a, and the solenoid valve 135 is provided for the branched gas pipe on one side. When the solenoid valve 135 is open, the thermal power is controlled by the thermal control lever 121a.

The standard burner 103, the reinforcement burner 105, and the grill burner 131 are respectively ignited by sparks of the electrodes 139a, 139b, 139c, and 139d connected to the igniter 137. The ignition is performed by the ignition checker 141a corresponding to the standard burner 103, the ignition checker 141b corresponding to the reinforcement burner 105, and the ignition checker 141c corresponding to the grill burner 131. Is detected. The ignition checkers 141a, 141b, and 141c are, for example, thermocouples.

The safety valves 133a, 133b and 133c, the solenoid valve 135, the temperature sensor 107, the ignition checkers 141a, 141b and 141c and the igniter 137 are connected to the control unit 143, and the ignition operation button It is controlled by the signal from the operation board 145 which is operated by 119a, 119b, 119c. In addition, the control unit 143 also stores data on which cooking is taken, and the safety valve 133a and the like are also controlled by this data.

FIG. 4 is a block diagram clearly showing the configuration of the cooking amount discriminating unit in the control unit of FIG.

The cooking quantity discriminating unit 147 includes a temperature sensor 107 as a measuring means, a solenoid valve 135 as a switching means, a timer 151 as a measuring means and a discriminating unit 149 as a discriminating means. Briefly describing the operation, the cooking amount discriminating unit 147 weakens the thermal power of the standard burner 103 in which the temperature drop according to the cooking amount occurs in the cooking power, which is the strengthening set by the thermal power control lever 121a. After switching to {the solenoid valve 135 is closed}, the cooking quantity is determined based on the temperature drop gradient after a predetermined point in time.

5 is a flowchart showing a method of controlling a gas stove having a cooking function according to an embodiment of the present invention, and FIG. 6 is a flowchart illustrating the steps 205 and 206 of FIG. 5 in detail in FIG. to be. FIG. 7 is a graph showing the temperature change with respect to the elapsed time from the start of the cooking control to the completion of the cooking when the cooking quantity is one hop, and FIG. 8 is a graph for explaining the determination of the cooking quantity.

Referring to FIG. 5, when the cooking control is started, the pot is heated by the cooking power, and as shown in step 201, it is determined whether the equilibrium temperature is detected. Although not shown in FIG. 5, when the equilibrium temperature is detected, the time from the start time to the equilibrium temperature detection time varies from the time of strengthening of the cooking power to the weakening, and the control of the weakening duration is also performed. . In the graph of FIG. 7, the switch is switched to weakening after 60 seconds from the equilibrium detection, and then to hardening, which is the cooking power, after 2.5 minutes of the weakening duration time.

Then, the reinforcement is continued until it reaches 145 ° C, and it is judged in step 202 whether it is 145 ° C or more. When it reaches 145 degreeC, it switches back to weakening from the strengthening which is a cooking power in step 203. In this switching, since the temperature sensor 107 of FIG. 4 measures the temperature of the pan heated by the standard burner 103, when the temperature sensor 107 measures 145 degreeC, the solenoid valve 135 will close and it will be standard. Burner 103 is switched to weakening.

Thereafter, whether 90 seconds have elapsed since switching to the weakening is determined in step 204, and looping until 90 seconds has elapsed. The elapse of 90 seconds is executed by the timer 151 measuring the elapsed time after the solenoid valve 135 is closed, and outputting a signal to the discriminating unit 149 indicating that the measurement is made when 90 seconds elapses.

And the quantity of cooking is determined in step 205, but the determination is performed on the basis of the measurement temperature of the temperature sensor 107 at that time when the determination unit 149 receives the 90-second elapsed measurement signal from the timer 151. Specifically, as shown in step 301 of FIG. 6, when the measured temperature TH of the temperature sensor 107 is 138 ° C or more (in the case of NO), the cooking quantity is determined as 1 hop, and the flow goes to step 303, which is less than 138 ° C. In the case of YES, the cooking quantity is determined as 2 hops or 3 hops, and the flow goes to step 302. In step 302, when the measured temperature TH of the temperature sensor 107 is 130 degreeC or more, it is determined that the cooking quantity is two hops, and when it is less than 130 degreeC, it is determined as three hops.

The above state is shown in FIG. The temperature after 90 seconds, which is a predetermined time after switching to the weakening, is different, because the greater the amount of cooking, the more heat in the burner is absorbed toward the rice rather than on the side of the pan, so that the temperature drop of the pan easily occurs. Therefore, the temperature drop gradient at the time of switching to weakening is gentle in the case of 1 hop, and is rapidly increased as the absorption increases.

In addition, in the case of 1 hop, since the amount of cooking is small, there is a case where the temperature drop gradient is '0', that is, there is no temperature drop.

As described above, when the cooking amount is determined in step 205 (steps 301 and 302), the cooking control according to the cooking amount is executed in step 206, and finally the cooking is completed.

Specifically, with reference to FIG. 6, when the cooking amount is one hop, the processing is switched back to the cooking power, which is the cooking power, and the strengthening is continued until 10 seconds, the loop processing of Step 304, has elapsed. After 10 seconds, the loop processing of step 306 is executed until 180 seconds, which is the time for extinguishing and decomposing in step 305, has elapsed. Finally, in step 307, it is determined whether 20 minutes have elapsed since the ignition, and when 20 minutes have elapsed, a buzzer notifies completion of cooking. The looping process until 20 minutes has elapsed in step 307, since it is more likely that the time to reach 145 ° C is faster than the case of 2 or 3 hops when the cooking amount is 1 hop. This is to ensure a constant taste by securing a state close to (more than 20 minutes at 98 ° C or higher).

On the other hand, if it is determined as 2 hops, the weakening is continued for 30 seconds in step 309 and then switched to reinforcement cooking power in step 310. In the case of 3 hops, the weakening is continued for 60 seconds in step 308, and then switching to step reinforcement is performed in step 310. After switching to reinforcement, the process is looped for 10 seconds at step 311, and the reinforcement is continued and then extinguished at step 312. In step 313, the time for deceleration is secured for 270 seconds, and a buzzer finally notifies completion of cooking.

In addition, in step 304 and step 311, heating for 10 seconds in reinforcement is for making rice delicious by completing cooking after evaporating moisture as much as possible.

Judging amount is determined as described above, and control is changed according to the determination result. That is, the processing from step 303 to step 305 and the processing from step 310 to step 312 are the same processing, but in the case of 1 hop, the heating at the weakening ends in 90 seconds after switching to the weakening in step 203, and 2 hops or 3 As the amount of cooking is increased as the hop, the heating time in the weakening is long after switching to the weakening. By doing in this way, it prevents seizure and evaporates water as much as possible. In addition, when comparing step 306 and step 313, the steaming time after the indigestion is secured for a longer time as the cooking amount is larger. In step 313 alone, the moxibustion time seems to be 270 seconds for both the 2 hops and the 3 hops, but since the time until the completion of cooking is switched to the weakening at 145 ° C. at which water evaporates, For three hops, the moxibustion time in the case of three hops is secured longer. In this way, securing a longer period of time for 2 hops and 3 hops compared to 1 hop is better for 2 hops and 3 hops compared to the time priority that gives priority to eating within 20 minutes from ignition for 1 hop. This is because the taste is given priority.

In addition, it is not necessary to make common in 2 hops and 3 hops about 270 second which is the steaming time after digestion, and you may make it long for the steaming time after digestion for 3 hops.

In addition, although it is set to 30 second in step 309 and 60 second in step 308, it is good also as a common weakening duration time. At this time, the steaming time after the digestion may be a common time or may be different.

In the embodiment of the present invention, the amount of cut is determined according to the temperature of the pot 90 seconds after switching to weakening at 145 ° C, but the weakening here refers to the thermal power at which the temperature drop occurs and the thermal power This includes the absence of or indigestion.

In addition, although the cooking amount is determined in the steaming step after being switched to weakening at 145 ° C, the determination of the cooking amount is also carried out in any of the temperature equilibrium conditions during the time until the temperature reaches the state of 145 ° C. This is done by switching the thermal power from the cooking power to the thermal power where the temperature drop according to the amount of cooking occurs and measuring the subsequent temperature change.

In addition, as shown in FIG. 8, the amount of cooked rice is determined by the temperature after 90 seconds when the temperature reaches 145 ° C, but from the viewpoint of the temperature drop gradient, the elapsed time until the predetermined temperature decrease occurs at 145 ° C. You can also determine the amount of cooking.

In addition, although the temperature for discriminating the amount of cooking is measured according to the passage of time on the basis of the time of switching to the weakening, it is not necessary to limit the reference time to the time of switching to the weakening, but at some point after the switching to the weakening. Although the average may be based on the temperature dropping volley, it is required to vary according to the cooking quantity.

On the contrary, if the average of the temperature dropping volley is different, it is not necessary to fix the temperature for switching the thermal power to weakening to one 145 ° C. In other words, the switching temperature may be different depending on the cooking amount.

In addition, although a gas stove having a cooking function is shown as a push type table furnace by an ignition operation button and a thermal lever, a rotary table stove may be used.

In addition, a gas stove having a cooking function is not limited to a table stove, and may be a drop-in stove or any other stove.

The gas furnace having a cooking function is not limited to the gas furnace but may be an electric furnace, in which case the heating means may be a heater.

The number of holes in the furnace is not limited to two, but may be one or three.

In addition, the cooking cooker is not limited to a stove but may be a simple cooker.

In addition, setting of temperature, setting of time, etc. are not limited to what may be changed.

As described above, according to the present invention, it is possible to determine the cooking amount taken from the pot on the basis of the temperature drop gradient after a predetermined point after switching from the first cooking power to the thermal power generating the temperature drop according to the cooking amount. Cooking control according to the discrimination result can be executed. According to the cooking amount, for example, when the cooking amount is small, the time is given priority, and when the cooking amount is large, the control which gives priority to the taste can be executed.

The higher the cooking volume after the second weakening, the more heat is applied to the rice, so the temperature drop gradient of the pot is different.However, since the temperature decreases to the measured temperature of the pan after a predetermined time after switching to weakening, By discriminating the amount of cooking on the basis of the above, the cooking control according to the determination result can be executed.

Third, since the cooking amount can be determined and the cooking control according to the determined cooking amount can be executed. For example, cooking control can be executed to prioritize the time when the cooking amount is small and to prioritize the taste when the cooking amount is large. Therefore, it is possible to meet the demand of having a meal quickly.

Fourth, when the thermal power of the burner or heater is switched to a predetermined weakening in which the temperature drop according to the cooking amount occurs in the cooking power, and the temperature of the pot after a predetermined time elapses after the switching to the weakening amount is changed, And the cooking control which lengthens the cooking time in the switched weakening can be performed as the determined cooking quantity increases, so that the sticking control can be prevented when the cooking quantity is small and the cooking control which evaporates water as much as possible You can cook deliciously by running.

Fifth, the larger the cooking volume, the longer the steaming time until the completion of cooking after the switch to weakening. Therefore, when the cooking volume is large, the steaming time can be secured enough to cook delicious rice. If you have a small amount of cooking, you can complete the cooking quickly to meet your desire to eat rice quickly.

Claims (3)

The heating means is provided, and the pot is heated by the heating means, and the heating power of the heating means is changed from the cooking power to the thermal power in which the temperature drop according to the cooking amount is generated, and then, based on the temperature drop gradient after a predetermined time point. In the cooking cooker provided with a cooking quantity discriminating means for discriminating the cooking quantity collected from the said pot, The cooking quantity discriminating means is a measuring means for measuring the temperature of the pot heated by the said heating means, A switching means for switching the thermal power of the heating means from a cooking power to a predetermined thermal power in accordance with the measurement of a predetermined temperature; a measuring means for measuring an elapsed time after the switching means is operated; and when the measuring means measures the elapse of a predetermined time. And discriminating means for discriminating the amount of cooking taken from the pot based on the measuring temperature of the measuring means. Cookware. Cooking includes a cooking amount discrimination step of discriminating the amount of food cooked from the pot when cooking is performed by heating the pot with a burner or a heater, and performing cooking control according to the cooking amount determined in the cooking amount discrimination step. In the cooking method for controlling the cooker, the cooking quantity discriminating step includes: switching the heating power of the burner or the heater from the cooking power to a predetermined weakening according to the cooking amount as the pot reaches a predetermined temperature; And determining the cooking amount taken from the pot based on the temperature of the pot after a predetermined time elapses after switching to the weakening, and the step of executing the cooking control is determined from the cooking amount determination step. Characterized in that it comprises a step of performing a longer cooking in the switched weakening Control method of the semi-cooker. 3. The method of claim 2, wherein the step of executing the cooking control includes a step of executing cooking control with a long time to be picked up until the completion of cooking after switching to the weakening as the cooking quantity determined in the cooking quantity determining step increases. Method of controlling a cooker, characterized in that.

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