KR19990005370A - How to judge the amount of cooked rice - Google Patents

Abstract

The present invention allows the precise cooking quantity determination based on the temperature change inside the electric thermal cooker detected by the temperature sensor attached to the predetermined position of the inner pot of the outer pot and the temperature sensor mounted to the predetermined position of the lid, thereby making cooking The present invention relates to a method of judging the cooking quantity of an electric thermal cooker, which can prevent a defect of a state, wherein the electric thermal cooker includes an external pot temperature sensor mounted at a predetermined position of an inner pot of the external pot and a lid temperature sensor mounted at a predetermined position of the lid. The method according to claim 1, wherein the microprocessor determines the cooking amount according to the temperature inside the electric warming cooker detected by the external pot temperature sensor, wherein the electric cooking temperature is determined by the external pot temperature sensor and the lid temperature sensor. A first step of detecting the temperature inside the warm rice cooker, and the outer pot temperature sensor of the first step A second step of determining whether the detected temperature value reaches a predetermined temperature; and a third step of determining the cooking quantity according to the temperature value detected by the lid temperature sensor when the measured temperature value reaches the predetermined temperature in the second step. There is an effect of enabling a precise determination of the amount of cooking by the cooking amount determination method of the electric thermal cooker, characterized in that it comprises a step.

Description

How to judge the amount of cooking of electric warm rice cooker.

The present invention relates to a method for determining the cooking quantity of an electric thermal cooker, and in particular, based on a temperature change inside the electric thermal cooker detected by a temperature sensor mounted at a predetermined location of the inner circumference of the outer pot and a temperature sensor mounted at a predetermined location of the lid. By allowing the precision of the amount of cooking can be determined, it relates to a method of determining the amount of cooking of the electric thermal cooker that can prevent the failure of the cooking state.

In general, the operation of the electric insulation rice cooker is largely divided into a cooking process for performing a luxury operation in which the rice is rice, and a thermal insulation process for preserving the rice built by the cooking process at a constant temperature and state.

The schematic operation | movement of an electric thermal cooker is demonstrated using the block diagram shown in FIG.

In general, the electric insulation rice cooker is a key input unit 10 for setting various operation modes of the electric insulation rice cooker, the sensing unit 20 for measuring the temperature of the electric insulation rice cooker, and a plurality of mounted inside the outer pot of the electric insulation rice cooker The heating unit 30 is composed of a heating plate to control the heat generation by the input operation control signal 30, the operation is controlled by the input operation control signal to display the user to recognize the various operating modes of the electric thermal cooker 40 and a microprocessor 50 for applying an operation control signal to the heating unit 30 and the display unit 40 based on the signals output from the key input unit 10 and the sensing unit 20. do.

The plurality of components will be described in more detail below.

The key input unit 10 is composed of a plurality of keys mounted on the outer pot or the outer periphery of the lid of the electric heat cooker, cooking menu (for example, seaweed, steamed, hot water, etc.) selection function, cooking function, and warmth function It serves to set various operation modes of the electric thermal cooker.

The sensing unit 20 measures the temperature inside the electric warming cooker including the outer pot temperature sensor 20a mounted at the bottom of the outer pot of the electric warming cooker and the lid temperature sensor 20b mounted at a predetermined position of the lid. In more detail, the outside pot temperature sensor 20a is involved in the cooking process, and the lid temperature sensor 20b is involved in the heat keeping process.

In addition, the microprocessor 50 receives the signal output from the key input unit 10 and the temperature measurement in the electric thermal cooker detected by the sensing unit 20 according to a user's selection, thereby generating the heat generation unit 30, It serves to control the operation of the display unit 40 and the sensing unit 20.

Figure 2 is a graph showing the cooking process of the electric rice cooker.

When the operation mode of the electric heat cooker is set to the cooking mode, the microprocessor operates the heating unit to increase the temperature inside the electric heat cooker while absorbing water (T11) to absorb water into the rice into the inner pot for a predetermined time (about 10 to 11 minutes) to increase the internal temperature to 45 ℃.

When the absorption process is completed, the first heating process T12 is performed to determine the cooking quantity while raising the interior to a predetermined temperature (75 ° C.), and more specifically, the determination of the cooking quantity in the first heating process T12 is described above. By detecting a time at which the temperature inside the electric warming cooker rises to a predetermined temperature (75 ° C.), the amount of cooking is determined according to the magnitude of the time.

Subsequently, a second heating process T13 is performed to distribute heat based on the cooking quantity determined in the first heating process T12 to raise the internal temperature to 102 ° C., and the second heating process T13 is extended. The heating is continued to raise the internal temperature so that the internal temperature is raised to the cooking completion temperature (the cooking completion temperature is varied between 125 ° C and 135 ° C according to the cooking amount determined in the first heating step). Do this.

After each process is completed, the cooking process is completed by switching to the warming process by performing the steaming process T15 for heating the cooked rice to a predetermined temperature (115 ° C.) for a predetermined time (about 12 minutes).

Insulation function is performed to detect the internal temperature with the temperature sensor for cooking to maintain the internal temperature of the electric cooker at a constant temperature (75 ℃), and if the constant temperature (75 ℃) or less, the heater is driven, and the constant temperature (75 ℃) If it exceeds, it repeats a series of process which stops a heater operation and heats cooked rice to a constant temperature.

However, in the conventional electric thermal rice cooker as described above, the base surface of the inner pot seated on the inner circumference of the outer pot has a predetermined thickness, so that latent heat due to the thickness is generated on the base surface of the inner pot.

For this reason, in the predetermined temperature range (approximately 50 ° C. to 80 ° C.), since the temperature inside the electric warming cooker does not change constantly due to the latent heat, the maximum temperature (at the first heating step, which is the cooking amount determination step as described above, 75 ° C.) is not limited only by the cooking amount, but is changed by the latent heat generated by the base surface thickness of the inner pot of the electric cooker and the cooking amount, so that accurate determination of the cooking amount is not made. There was a problem.

Due to this, the maximum temperature of the boiling maintenance process is not set correctly according to the cooking amount, and there is a problem in that a cooking state defect occurs in which rice is burned or uncooked.

An object of the present invention for solving the above problems is based on a temperature sensor mounted on a predetermined location of the inner circumference of the outer pot and a temperature sensor inside the electric thermal cooker detected by the temperature sensor mounted on the predetermined location of the lid, It is to provide a method of determining the cooking amount of the electric thermal cooker that can be made to determine the cooking amount, so that the defect of the cooking state does not occur.

1 is an illustration of the electrical configuration of a general electric rice cooker.

Figure 2 is a cooking process graph of the conventional electric rice cooker.

Figure 3 is an illustration of a temperature curve conversion graph in the cooking process according to the present invention.

* Explanation of symbols for main parts of the drawings

10: key input unit 20: detection unit

20a: outside pot temperature sensor 20b: lid temperature sensor

30: heat generating portion 40: display portion

50: microprocessor

A feature of the present invention for achieving the above object is an electric warming rice cooker including a temperature sensor mounted on a predetermined portion of the inner peripheral portion of the outer pot and a lid temperature sensor mounted on the predetermined portion of the lid, detected by the external pot temperature sensor A method for determining the cooking quantity of an electric warm rice cooker in which the microprocessor determines the cooking amount according to the temperature inside the electric warming cooker: A first step of detecting the temperature inside the electric warming cooker by the external pot temperature sensor and the lid temperature sensor And a second step of determining whether the temperature value detected by the external pot temperature sensor of the first step becomes a predetermined temperature, and detected by the lid temperature sensor when the measured temperature value reaches a predetermined temperature in the second step. Determination of the cooking amount of the electric warm rice cooker comprising a third step of determining the cooking amount according to the temperature value To provide a way.

An additional feature according to the present invention for achieving the above object is that the third step is judged as 4 servings when the temperature value inside the electric thermal cooker measured by the lid temperature sensor is less than 70 ℃, between 70 ℃ ~ 85 ℃ If it is judged as three servings, if the temperature value is between 85 ℃ ~ 100 ℃ 2 servings, if the temperature value is more than 100 ℃ judges the amount of cooking of the electric cooker, characterized in that determined by one serving To provide.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

3 is an exemplary diagram of a temperature curve conversion graph in a cooking process according to the present invention.

Referring to the contents shown in FIG. 3, the method of determining the cooking amount of the electric thermal cooker according to the present invention will be described.

In this embodiment, the cooking quantity is determined by the temperature inside the electric warm cooker measured by the temperature sensor mounted on the outer pot and the lid temperature sensor mounted on a predetermined portion of the lid.

Since the outer pot temperature sensor is located outside the inner pot to detect the temperature generated by the heat generating unit, the temperature change graph inside the electric thermal cooker detected by the outer pot temperature sensor is linear with a gentle slope.

Since the lid temperature sensor is positioned above the inner pot to detect the temperature of the air inside the inner pot, the temperature change of the inner pot detected by the lid temperature sensor by the superheated steam of water seated inside the inner pot in the cooking process. The graph maintains a straight line having a gentle slope and then changes to a straight line having a steep inclination by mixing the air existing in the cooker with the superheated steam at the time when the superheated steam is generated.

In the inner pot temperature detection by the lid temperature sensor, when the amount of water present in the inner pot of the electric warming cooker decreases, the time for the water to become superheated steam is reduced, so that the steep slope is changed in the temperature change graph of the inner pot detected by the lid temperature sensor. The time which becomes a predetermined temperature to achieve becomes short.

In the following examples, ① is a graph showing a change in the temperature inside the electric warm cooker detected by the outer pot temperature sensor, ② ~ ⑤ is a change in the temperature inside the electric warm cooker detected by the lid temperature sensor according to the cooking amount It is a graph schematically showing.

When the operation mode of the electric heat cooker is set to the cooking mode, the microprocessor operates the heating unit to increase the temperature inside the electric heat cooker while absorbing water (T21) for absorbing water in the rice into the inner pot for a predetermined time (about 10 to 11 minutes) to increase the internal temperature to 45 ℃.

When the absorption step (T21) is completed, the cooking amount is determined according to the temperature inside the electric warming cooker, the temperature inside the electric warming cooker according to the determined cooking amount is cooking completion temperature (the cooking completion temperature according to the cooking amount is 125 ℃ And a heating process (T22) to rise to ~ 135 ° C.

A method of determining the cooking quantity by the microprocessor in the heating step T22 will be described in more detail below.

After performing the absorption step (T21), by continuously operating the heat generating unit when the temperature inside the electric warming cooker detected by the external pot temperature sensor reaches 110 ℃ as shown in Figure 3 the microprocessor to the lid temperature sensor The cooking quantity is determined based on the temperature value inside the electric thermal cooker detected by the above. At this time, if the temperature value detected by the lid temperature sensor is 100 ° C. or more, as indicated by the line ②, it is determined as one serving. If the temperature value of the inner pot detected by the lid temperature sensor is 85 ° C. to 100 ° C. as shown by the line ③, it is determined as two servings, and the temperature value of the inner pot detected by the lid temperature sensor is indicated by the line ④ Likewise, if it is 70 ° C. to 85 ° C., it is determined as three servings, and the temperature value of the inner pot detected by the lid temperature sensor is in the line of ⑤. Is less than 70 ℃ as representing checked by four people.

When the cooking amount is determined in the heating step T22 as described above, the microprocessor sets the cooking temperature according to the cooking amount, and operates the heating unit constituting the electric heat cooker until the cooking temperature is reached.

After raising the temperature inside the electric warming cooker to the cooking completion temperature in this way, the cooking process is performed by performing a steaming step (T23) of heating the cooked rice to a predetermined temperature (115 ° C.) for a predetermined time (about 12 minutes). Terminate and switch to the warming process.

Insulation function is performed to detect the internal temperature with the temperature sensor for cooking to maintain the internal temperature of the electric cooker at a constant temperature (75 ℃), and if the constant temperature (75 ℃) or less, the heater is driven, and the constant temperature (75 ℃) If it exceeds, it repeats a series of process which stops a heater operation and heats cooked rice to a constant temperature.

Therefore, according to the present invention, regardless of the latent heat due to the thickness of the inner pot, on the basis of the temperature change inside the electric thermal cooker detected by the temperature sensor mounted at the predetermined position of the inner pot of the outer pot and the temperature sensor mounted at the predetermined position of the lid, It is possible to determine the amount of cooking with precision.

In determining the cooking quantity of the electric thermal cooker according to the present invention operating as described above, regardless of the latent heat due to the thickness of the inner pot is detected by the temperature sensor mounted on the predetermined portion of the inner circumference of the outer pot and the temperature sensor mounted on the predetermined position of the lid It is possible to make accurate cooking quantity judgment on the basis of the temperature change inside the cooked electric insulation rice cooker, so that the poor cooking condition due to the miscalculation of the cooking quantity does not occur, thereby improving the reliability and satisfaction of the user's product. It is effective.

Claims (2)

An electric warm rice cooker comprising a pot temperature sensor mounted at a predetermined position of an inner circumference of the outer pot and a lid temperature sensor mounted at a predetermined position of the lid, the microprocessor according to the temperature inside the electric warm cooker detected through the outer pot temperature sensor. In the cooking amount judgment method of the electric thermal cooker to determine the cooking amount, the first step of detecting the temperature inside the electric rice cooker by the outer pot temperature sensor and the lid temperature sensor, and the outer pot temperature sensor of the first step A second step of determining whether the detected temperature value reaches a predetermined temperature; and a third step of determining the cooking quantity according to the temperature value detected by the lid temperature sensor when the measured temperature value reaches the predetermined temperature in the second step. Cooking amount determination method of the electric warm rice cooker comprising the step. The method according to claim 1, wherein the third step is determined as four servings when the temperature value inside the electric warming cooker measured by the lid temperature sensor is 70 ℃ or less, and judged as three servings between 70 ℃ to 85 ℃, the temperature If the value is between 85 ℃ ~ 100 ℃ judging by two servings, if the temperature value is more than 100 ℃ judging amount of the electric cooker, characterized in that determined by one serving.