KR19980056258A - Cooking Method and Apparatus for Cooking of Electric Insulating Rice Cooker - Google Patents

Abstract

The present invention relates to a method and apparatus for determining the cooking quantity of an electric thermal rice cooker, in particular, the present invention is to determine the cooking amount of the electric thermal rice cooker according to the temperature and to control the cooking amount, the user must adjust the cooking amount during cooking. To solve the user's hassles and inconveniences.

In order to achieve the above object, the present invention provides a key standby state maintaining step (S301) for maintaining a key input in a standby state according to a temperature, and a catering mode key checking step of checking whether an input key is a cooking mode key during key input (S302). ), And the cooking mode execution step (S303) for executing in the set cooking mode if the cooking mode key, and the cooking termination determination step (S304) for determining whether cooking is finished after the cooking mode is executed, and if the cooking is finished, turn on the heater driver. Heater power cut-off step (S305) to cut off, an internal temperature detection step (S306) for detecting the internal temperature at the same time as the power-off, a temperature discrimination step (S307) for determining whether the internal temperature is below a predetermined temperature, and the internal temperature is It is characterized by consisting of a heater driving step (S308) for driving a heater if the predetermined temperature or less.

Description

Cooking Method and Apparatus for Cooking of Electric Insulating Rice Cooker

The present invention relates to a method and apparatus for determining the cooking amount of an electric thermal rice cooker, and in particular, the present invention is to determine the cooking amount of the electric thermal rice cooker according to the temperature to control the cooking amount of the electric rice cooker A method and apparatus therefor.

Particularly, the present invention displays a key input unit for key input during cooking, a sensing unit for detecting key input, a microprocessor for determining the application of the catering key, a heater driving unit having a function of turning on / off by the microprocessor, and all programs during cooking. It is characterized by having a display unit to make it.

Existing electric insulation rice cooker is not equipped with a cooking amount determination control device of the electric insulation rice cooker to control the cooking amount by judging the cooking amount of the electric insulation rice cooker according to the temperature as in the present invention, the user dimly during cooking The hassle and inconvenience of users who have to adjust the amount of cooking have always been followed. The present invention is to provide a cooking amount determination control device of the electric insulation rice cooker to control the cooking amount by determining the cooking amount of the electric insulation rice cooker according to the temperature during cooking.

The present invention is made to solve the user's hassle and inconvenience as described above, the object is to determine the cooking amount of the electric thermal cooker according to the temperature to control the cooking amount by the user dimly cooking the cooking time It is to solve the user's hassles and inconveniences that must be tailored.

In order to achieve the above object, the present invention provides a key standby state holding step of maintaining a key input in a standby state according to temperature, a cooking mode key checking step of checking whether an input key is a cooking mode key when the key is pressed, and a cooking mode key. And the cooking mode execution step of executing cooking mode in the set cooking mode, the cooking termination determination step of determining whether cooking is finished after the cooking mode is executed, and the heater power cutoff step of turning off the power to the heater driving unit when cooking is finished, An internal temperature sensing step of detecting an internal temperature, a temperature discrimination step of determining whether the internal temperature is below a predetermined temperature, and a heater driving step of driving the heater when the internal temperature is below a predetermined temperature.

The present invention also provides a key input unit for key input during cooking, a sensing unit for detecting key input, a microprocessor for checking the application of the cooking key, a heater driving unit having a function of turning on / off by the microprocessor, It is characterized by comprising a display unit for displaying all programs.

1 is a block diagram of the present invention for controlling the cooking amount determination of the electric rice cooker

2 is a temperature characteristic graph according to the process time

3 is a flowchart in accordance with the present invention.

4-a, b are detailed flowcharts of FIG.

* Description of the symbols for the main parts of the drawings *

10 microprocessor 12 key input

14: Detection unit 16: Heater drive unit

18: Display part

Hereinafter, the configuration according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram of the present invention for controlling the cooking amount of the electric rice cooker, as shown in Figure 1, the key input unit 12 for the key input, the sensing unit 14 for detecting the key input, The microprocessor 10 which checks the cooking key application, the heater drive part 16 which has the function of turning on / off by a microprocessor, and the display part 18 which display all the programs at the time of cooking are comprised.

Figure 2 is a temperature characteristic graph according to the process time, Figure 3 is a flow chart according to the present invention, as shown in Figure 3, the key standby state maintaining step (S301) for maintaining the key input in the standby state according to the temperature, In the cooking mode key checking step (S302) for checking whether the input key is the cooking mode key at the time of key input, the cooking mode execution step (S303) for executing in the set cooking mode if the cooking mode key, and cooking is finished after the cooking mode is executed. A cooking end determination step (S304) for determining a value, a heater power shut-off step (S305) for shutting off power to the heater driving unit if the cooking is finished, an internal temperature detection step (S306) for sensing an internal temperature at the same time as the power cut off, and an internal And a temperature discriminating step (S307) for determining whether the temperature is below a predetermined temperature, and a heater driving step (S308) for driving the heater when the internal temperature is below the predetermined temperature.

Internal details of the cooking mode key step S302, the cooking mode execution step S303, the cooking termination determination step S304, and the heater power supply difference step S305 are shown in FIG. 4A and 4B are detailed flowcharts of FIG. 3, and as shown in FIGS. 4A and 4B, the cooking mode step S302 includes a cooking key checking step S5 for checking whether the cooking key is turned on when the key is turned on. The auroutine step (S6) for auturing if it is not a cooking key, a temperature checking step (S7) for checking whether the temperature is 40 degrees or more, and an abnormal process for routinely performing the abnormal processing step if the temperature is 40 degrees or more. Process step (S8), the temperature check step (S9) to check again whether the temperature is 40 degrees if the temperature is 40 degrees or less, or the heater heating step (S10) for heating the heater, if the temperature is 40 degrees The cooking quantity determination start step (S11) which starts the determination, and the cooking quantity mode execution step (S303) is a split pass step (S12) to check whether the cooking amount is a three-minute pass, and if the heater is not a three-minute pass Heater heating step (S13) to heat, the temperature measuring step (S14) to measure the temperature if the cooking amount is 3 minutes pass, and A cooking quantity judging step (S15) for determining the cooking quantity after the measurement, a temperature checking step (S16) for checking whether the temperature is 65 degrees or more after the cooking quantity determination, and 1 for determining the cooking quantity if the temperature is 65 degrees or more. Quantity determination step (S22), if the temperature is 65 degrees or less, temperature checking step (S17) to check again whether the temperature is 60 degrees or more, and if the temperature is 60 degrees or more, the two-quantity determination step (S18) ), A temperature checking step (S19) of checking whether the temperature is 55 degrees or more if the temperature is 60 degrees or less, a three-quantity determining step (S20) of determining the three cooking quantities if the temperature is 55 degrees or more, and If it is 55 degrees or less, the four-quantity determination step (S21) for determining the four cooking quantities, the powder checking step (S23) for checking whether the determined cooking quantity is an eight-minute pass, and the temperature is 45 degrees or more if the cooking quantity is not an eight-minute pass. If the temperature check step (S24) for checking the application, the heater driving step (S25) for driving the heater if 45 degrees or less, and if the temperature is 45 degrees or more Heater stop step (S26) for stopping the heater, and the heating step start step (S27) to start the heating process if the determined cooking amount is 8 minutes pass, the cooking finish determination step (S304) is the temperature during the heating step Temperature check step (S28) for checking the application of 130 degrees, heater drive determination step (S36) for determining the heater operation if the temperature is 130 degrees, and the moxibustion process start step (S29) to start the moxibustion process if the temperature is 130 degrees And, the moxibustion process is composed of a 12-minute pass step (S30) to check whether the 12-minute pass is applied, and the cooking completion step (S31) to complete the cooking if the moxibustion process is a 12-minute pass, the heater power difference step (S305) If the moxibustion process is not 12 minutes pass temperature check step (S33) to check whether the temperature is more than 115 degrees, if the temperature is less than 115 degrees front heater heating step (S34) for heating the front heater 50%, and the temperature is If it is 115 degrees or more, it comprises a heater stop step (S35) for stopping the heater.

Referring to the operation and effect of the present invention configured as described above, first, the key input unit 12 maintains the key input in the standby state according to the temperature check S1 (S2) and checks whether the key is ON after waiting for key input (S3). If not, return to the key input wait step, if the key is checked (S4). Therefore, it is checked whether the checked key is a cooking key (S5), if it is not a cooking key, another routine (S6). If the cooking key is a cooking key, the sensing unit 14 checks whether the temperature is 40 degrees or more (S7). If the temperature is 40 degrees or more (S8) If the temperature is 40 degrees or less, if the temperature is 40 degrees or less again, the detection unit 14 checks whether the temperature is 40 degrees (S7) otherwise the heater is heated (S8) and the temperature is 40 degrees In this case, the determination of the amount of cooking is started (S11) and executed in the set amount of cooking mode (S303).

On the other hand, after executing the cooking mode, it is checked whether the cooking amount is a three-minute pass (S12). If the cooking amount is not a three-minute pass, the heater is heated (S13). If the cooking amount is a three-minute pass, the temperature is measured (S14). The amount of cooking is determined (S15). After determining the cooking quantity, the sensing unit 14 checks whether the temperature is 65 degrees or more (S16), and if the temperature is 65 degrees or more, determines the cooking quantity (S22). (S17) If the temperature is 60 degrees or more, determine the 2 cooking amount (S18) If the temperature is 60 degrees or less, check whether the temperature is 55 degrees or more (S19) If the temperature is 55 degrees or more, When the temperature is 55 degrees or less, four cooking quantities are determined (S21). In this way, the cooking quantity is determined according to the temperature, and when the determined cooking quantity is 1 cooking quantity, the microprocessor 10 checks whether the cooking quantity is 8 minutes pass (S23), and when the cooking quantity is 8 minutes pass, the heating process starts (S27). If the temperature is 40 degrees or less (S24), the heater is driven when the temperature is 40 degrees or less (S25), and when the temperature is 40 degrees or more, the heater is stopped (S26). Therefore, when the heating process checks whether the temperature is 130 degrees (S28), if the temperature is 130 degrees, starts the moxibustion process (S29) and checks whether the moxibustion process is a 12-minute pass (S30) After completion (S31), if the moxibustion process is not 12 minutes, the detector 14 checks whether the temperature is 115 degrees or more (S33). If the temperature is 115 degrees or less, the front heater is heated by 50% (S34). If the degree is over, the heater is stopped (S35). If the temperature is not 130 degrees during the heating process, the heater operation is determined (S36). After the heater operation is determined, it is checked whether the cooking amount is 1 (S37). If the cooking quantity is 1, the cycle is 10/10 (S44). If the cooking quantity is not 1, check whether the cooking quantity is 2 (S38). If the cooking quantity is 2, the period is 14/6 (S39), and the heater is heated (S45). Or check again whether the cooking amount is 3 (S40) and if the cooking amount is 3, the cycle is 17/3 (S41). In step S37, if the cooking quantity is 4, the cycle is set to 20/0 (S43), and the heater is heated. Thus, the cooking quantity of the electric thermal cooker is determined according to the temperature to control the cooking quantity.

The present invention operated as described above has the effect of eliminating the inconvenience and inconvenience that the user has to dimly adjust the cooking amount during cooking by determining the cooking amount of the electric thermal rice cooker according to the temperature. .

Claims (6)

A key standby state maintaining step (S301) of maintaining a key input in a standby state according to temperature; A cooking key checking step (S302) of checking whether an input key is a cooking key upon key input; A cooking mode execution step (S303) for executing in the set cooking mode if the cooking key; A cooking end determination step (S304) for determining the end of cooking after the cooking mode is executed; A heater power blocking step (S305) of shutting off power to the heater driving unit when the cooking is finished; An internal temperature detection step (S306) of detecting an internal temperature at the same time as the power is cut off; A temperature discrimination step (S307) for determining whether the internal temperature is below a predetermined temperature; If the internal temperature is less than a predetermined temperature, the electric heating cooker determination amount control method characterized in that the heater driving step (S308) made to drive the heater. A key input unit 12 for key input during cooking; A detector 14 detecting a key input; A microprocessor (10) for checking the catering key application; A heater driver 16 having a function of turning on and off by a microprocessor; The cooking quantity determination control device of the electric heat cooker, characterized in that it comprises a display unit 18 to display all the programs when cooking. The catering mode key step (S302) comprises: a catering key checking step (S5) for checking whether the cat's key is on, the aroutine step (S6) for auturing if the catering key is not used, and catering If the key is a temperature checking step (S7) for checking whether the temperature is 40 degrees or more, if the temperature is 40 degrees or more, the abnormal processing step (S8) for routinely performing the abnormal processing step, and if the temperature is 40 degrees or less, the temperature is 40 degrees. A temperature checking step (S9) for rechecking the application; otherwise, a heater heating step (S10) for heating the heater; and a cooking amount determination temporal step (S11) for starting the cooking quantity determination when the temperature is 40 degrees. Determination of the cooking quantity of the electric thermal rice cooker. The method according to claim 1, wherein the cooking mode mode execution step (S303) comprises: a split pass step (S12) of checking whether the cooking amount is a three-minute pass, a heater heating step (S13) of heating the heater if the three-minute pass is not performed; If the cooking amount is a three-minute pass, the temperature measuring step (S14) for measuring the temperature, the cooking amount determining step (S15) for determining the cooking amount after measuring the temperature, and the temperature check for checking whether the temperature is 65 degrees or more after the cooking amount is determined. Step S16, a one-step determination step S22 for determining one cooking amount when the temperature is 65 degrees or more, and a temperature checking step S17 for checking whether the temperature is 60 degrees or more again when the temperature is 65 degrees or less; When the temperature is 60 degrees or more, the two-quantity determination step (S18) for determining the amount of cooking, and if the temperature is 60 degrees or less, the temperature checking step (S19) for checking again whether the temperature is 55 degrees or more, and the temperature is 55 degrees. 3 or more determination step (S20) for determining the 3 cooking amount if the above, and 4 amount determination step for determining the 4 cooking amount if the temperature is 55 degrees or less ( S21), the powder checking step (S23) for checking whether the determined cooking amount is 8 minutes pass, the temperature checking step (S24) for checking whether the temperature is 45 degrees or more when the cooking amount is not 8 minutes, and the temperature is 45 The heater driving step (S25) for driving the heater if it is less than the degree, the heater stop step (S26) for stopping the heater if the temperature is 45 degrees or more, and the heating process starting step for starting the heating process if the determined cooking amount is 8 minutes pass (S27) The cooking quantity determination control method of the electric thermal rice cooker comprising. The cooking completion determination step (S304) is a temperature checking step (S28) for checking whether the temperature is 130 degrees during the heating process, and a heater driving determination step (S36) for determining the heater operation if the temperature is 130 degrees. ), The moxibustion start step (S29) to start the moxibustion process when the temperature is 130 degrees, the 12 minute pass step (S30) to check whether the moxibustion process is a 12 minute pass, and the cooking if the moxibustion process is a 12 minute pass. Catering amount determination control method of the electric warm rice cooker comprising a cooking completion step (S31) to complete. The method of claim 1, wherein the heater power cut-off step (S305) is a temperature check step (S33) for checking whether the temperature is 115 degrees or more if the moxibustion process is not 12 minutes, and if the temperature is 115 degrees or less, the front heater is 50 degrees. The front heater heating step (S34) for heating the%, and the cooking amount control method of the electric heat cooker, characterized in that it comprises a heater stop step (S35) for stopping the heater if the temperature is 115 degrees or more.