KR19990039961A - Boiling Heat Control Method of Induction Heating Rice Cooker - Google Patents

Abstract

The present invention relates to a boiling control method of an induction heating rice cooker, and more particularly, a temperature boiling point for heating for a predetermined time regardless of the cooking conditions such as the number of workers and the cooking target and the boiling temperature to the boiling target temperature according to the cooking state. It relates to a boiling control method of an induction heating rice cooker to ensure that cooking is always a normal stone by heating in parallel.

In the boiling control heating method according to the present invention, in the boiling heating method of the induction heating rice cooker which senses the temperature of the top portion and the bottom portion of the built-in oven and performs induction heating based thereon, A first process of determining the number and setting of the boiling target temperature, a second process of boiling heating for a predetermined time irrespective of the determined serving number, and after the predetermined time has elapsed, the bottom temperature is set to the predetermined boiling target temperature. It includes a third process that continues heating when it is not reached and transitions to the next process when the boiling target temperature is reached. According to the boiling heating control method according to the present invention, it is possible to provide a constant actual boiling time and a constant temperature regardless of cooking conditions (number of servings, types of cooking targets) and cooking conditions (states such as oven and power failure). The advantage of always being able to cook normally is expected.

Description

Boiling Heat Control Method of Induction Heating Rice Cooker

The present invention relates to a boiling control method of an induction heating rice cooker, and more particularly, boiling control is carried out in parallel with a temperature boiling heating for heating for a predetermined time and temperature boiling heating for boiling heating depending on whether a certain temperature is reached according to cooking status. It relates to a boiling control method of the induction heating rice cooker as possible.

First, a brief look at the configuration of a general induction heating rice cooker by the induction heating method with reference to FIG. As shown, the induction heating rice cooker includes a main body 4 and a cover 2 for opening and closing the main body, and an oven 6 is receivably installed inside the main body 4. The working coil 8 is wound around a lower end portion close to the oven 6, and a side heater 9 is installed at an upper side of the oven 6, and an upper heater 5 is installed inside the cover 2. Is installed. The heaters 5, 9 are mainly operated when kept warm, and sometimes used as an auxiliary heat source when heated.

In addition, a bottom sensor Sb is installed at the bottom of the oven 6, and a top sensor St is installed inside the lid 2. The battam sensor Sb and the top sensor St detect temperatures of the upper and lower portions of the oven 6 during heating, and determine subsequent heating conditions based on the detected temperatures.

Looking at the basic heating principle of the induction heating rice cooker configured as described above, the rice cooker uses a high-frequency induction heating principle, when the current flows in the coil, the magnetic force line is generated in the coil by the right screw law of Enper, the change When the magnetic field lines are transmitted through the conductor, electromotive force is induced in the conductor itself. The induced electromotive force causes a current to flow in the conductor, and Joule heat due to the resistance of the conductor is generated by the current, and as the conductor itself is heated, heat is transferred to an article contained in the conductor to cook. It is a principle.

Next, the heating method of the general induction heating rice cooker will be described with reference to FIG. 2 (shown by the dotted line on the graph is a graph showing the temperature change by the top sensor St, and the solid line is the bottom sensor Sb). A graph showing temperature change by)

First, a predetermined rice and water is put into the oven 6 for cooking, and when heating is started, a soaking process (1) which first heats for a predetermined time while maintaining a constant temperature (for example, about 65 ° C.) This is going on. When the soaking process (1) is completed, the water content determination process (II) is performed. The human water determination determines the amount of rice (how many servings) in the oven 6, and based on this, This is to carry out the following procedure. The water determination process is determined by the time when the top sensor St reaches a predetermined temperature while a current is applied to the working coil 8.

Referring to FIG. 2, the phosphorus determination determines the time taken for the temperature of the top sensor St to reach the predetermined temperature Ta to determine how much rice is contained for cooking. Done. Of course, this time will be determined based on the data input to the internal microprocessor.

When the top sensor St reaches a predetermined temperature Ta, the determination of the number of minutes based on the time until then is completed. At this time, the bottom sensor Sb is subjected to induction heating by the working coil 8. This is the state which rose to constant temperature Tb. When the determination of the number of minutes is completed, the boiling process (III) for cooking is performed from this time. This boiling process starts at the present temperature Tb of the bottom sensor Sb at the time of completion of the determination of the fraction, and at the moment when the bottom sensor Sb reaches the boiling target temperature Tf which is already set. Lasts until. The boiling target temperature Tf of the bottom sensor Sb is set differently depending on conditions such as whether it is general rice or brown rice and the number of servings determined in the above-described process. It is. When the boiling process (III) is completed, the steam inside is discharged to the outside, and then enters the warming process (IV).

According to this conventional heating method, the boiling section III for cooking is started after the determination of the water content, but the bottom sensor Sb only reaches the target temperature Tf without considering the exact state in the oven. It can be seen that up to the boiling process. In other words, when the temperature sensed by the bottom sense (Sb) reaches the target temperature, it goes to the next step without detecting the actual state of the contents inside the oven.

As described above, the boiling control method of the conventional induction heating rice cooker to control the boiling end by the temperature sensed by the bottom sensor occurs the following problems.

As shown in FIG. 3, the oven includes two types of external bodies made of stainless material and internal bodies made of aluminum. In the process of manufacturing the oven by combining the two materials, a void (a) may be generated inside to produce a modified oven. When the modified oven is used, heat is not properly transferred through the air gap a, and thus the temperature of the outer body of the oven and the temperature of the contents contained in the inside of the oven are detected by the bottom sensor. Will make a difference.

That is, when cooking using a modified oven and a normal oven as shown in Figure 4, as shown in the graph showing the temperature change of each bottom sensor (Sb) it takes time to reach the target temperature (Tf) Appears different. In the case of the modified oven, the bottom sensor Sb senses the temperature of the outside of the oven heated by the working coil 8 and does not sense the temperature of the inside of the oven. At this time, the heat transfer from the outer body of the deformed oven to the inner body cannot be made smoothly due to the air gap (a), so that the temperature of the oven outer body detected by the bottom sensor (Sb) and the temperature of the inner body of the oven are contained Will be different. Accordingly, even if the temperature of the external body sensed by the bottom sensor Sb reaches a certain target reaching temperature Tf, the temperature of the inner content does not yet reach the target temperature, causing rice to become unripe.

The present invention is to solve the above problems, after boiling a predetermined time regardless of the state of the contents boiling, by varying the heating conditions depending on whether or not to reach a certain temperature can obtain a normal cooking state regardless of the state of the contents It is an object of the present invention to provide a boiling control method.

1 is a schematic cross-sectional view showing a simple configuration of a general induction heating rice cooker.

2 is a graph showing the heating process of the conventional induction heating rice cooker.

3 is a cross-sectional view showing one embodiment of a modified oven.

4 is a graph showing the temperature change of the bottom sensor when using a normal and abnormal oven.

5 is a graph showing a heating process of the induction heating rice cooker according to the present invention.

6 is a flowchart showing a boiling-heat control method according to the present invention.

In the boiling control heating method according to the present invention for achieving the above object, in the boiling heating method of the induction heating rice cooker which senses the temperature of the top and bottom portion of the built-in oven and performs induction heating based thereon, A first process of determining a serving number based on the tower temperature and setting a boiling target temperature, a second process of boiling heating for a predetermined time irrespective of the determined serving number, and after the predetermined time elapses, a bottom temperature is predetermined It consists of a third process that continues heating when the boiling target temperature is not reached and transfers to the next process when the boiling target temperature is reached. According to the boiling heating control method according to the present invention, heating can be provided for a constant actual boiling time regardless of cooking conditions (number of servings, types of cooking objects) and cooking conditions (states such as bad ovens and blackouts). The advantage of always being able to cook normally is expected.

Next, the present invention will be described in detail with reference to FIG. 5 showing the heating process of the induction heating rice cooker according to the present invention. (The solid line shows the temperature change when a normal oven is used.

Is a graph of phosphorus, and the dashed line represents the case using a modified oven.)

As shown, the soaking process (I) and the fraction determination process (II) are performed in the same manner as in the prior art, and thus detailed description thereof will be omitted. In the boiling heating process III, the boiling heating process III is conventionally performed only by the temperature sensed by the bottom sensor Sb. However, the boiling heating process (III) according to the present invention includes a time boiling heating process (IIIa) such that the boiling heating process is performed for a predetermined time irrespective of whether the bottom sensor (Sb) is sensed with temperature, and after a predetermined time has elapsed. The bottom sensor Sb determines whether or not the boiling target temperature is reached and constitutes a temperature boiling heating process IIIb for performing a subsequent process.

The above process will be described in more detail. In the case of normal cooking, boiling target temperature Tf is set according to the number of servings determined by the serving number determination process (II) and the state of the contents (a condition such as general rice or brown rice application), and the boiling heating process (III). This is done so that the time to reach the boiling target temperature Tf is slightly different. For example, in the case of usually 2 to 5 servings, the boiling heating process (III) until reaching the boiling target temperature Tf usually takes about 3 to 4 minutes. Of course, it takes more time for high servings. The time is a time required for the temperature sensed by the bottom sensor Sb to reach the boiling target temperature Tf. On the other hand, in the case of the above-described modified oven, the time is shortened as shown to reach the boiling target temperature Tf. This is a problem caused by the boiling heating process (III) being performed only by the temperature sensed by the bottom sensor (Sb), and in order to perform normal cooking in the deformed oven, the boiling heating process is performed for an appropriate time as in the case of the normal oven. Should be performed.

In the case of normal cooking as described above, since it is possible to know the time that the boiling heating process (III) is performed until the boiling target temperature (Tf) is reached by the bottom sensor (Sb), it is correlated with the temperature value detected by the bottom sensor (Sb). After the boiling heating process is performed for a predetermined time without performing the subsequent process according to the temperature sensed by the bottom sensor Sb. That is, after heating for a predetermined time, when the temperature sensed by the bottom sensor reaches the boiling target temperature (Tf), the moxibustion process (IV) is performed, and heating continues until it reaches the boiling target temperature (Tf) Be sure to Of course, the boiling heating process (III) by the temperature boiling heating (IIIa) that is heated for the predetermined time and the temperature boiling heating (IIIb) according to the temperature sensing value of the bottom sensor (Sb) afterwards is a series of algorithms. C) to be performed under the control of the microcomputer. As described above, the oven deformed by adjusting the boiling heating is heated for a predetermined time regardless of whether the boiling target temperature (Tf) is reached, so that the temperature of the outside of the oven is shown as high as shown, but the cooking material inside the oven is It can be heated to an appropriate temperature.

For example, in the case of 2 to 5 servings, the time required for normal boiling heating takes about 3 to 4 minutes, so that boiling heating is unconditionally performed regardless of the temperature sensing value of the bottom sensor (Sb) for about 3 minutes at the start of boiling heating. To be done. After the set time has elapsed, the microcomputer determines a temperature value of the oven recognized by the bottom sensor Sb. It is determined whether the determined temperature value reaches a preset boiling target temperature Tf according to the set serving number and cooking type. If the boiling target temperature (Tf) is reached, the boiling process (III) is terminated and the steaming process (IV) is performed. Continue to boil until the boiling target temperature (Tf) is reached.

Next, the present invention will be described in more detail based on the flowchart of FIG. 6 showing the boiling heating control method according to the present invention.

In the boiling control heating method according to the present invention, the soaking process (step 10) and the phosphorus determination process (step 20) are the same as the conventional ones, and thus detailed description thereof will be omitted.

As the phosphate determination process is completed, the boiling target temperature Tf is set according to the conditions of the conventionally determined phosphate and rice or brown rice, so that the bottom sensor Sb of the boiling target temperature Tf In the present invention, the boiling process is started by the induction heating of the working coil. (Step 30) The boiling process is performed regardless of the determined number of phosphorus. It is heated as much as a predetermined time input, that is, during the set time is heated regardless of the temperature value detected by the bottom sensor. Of course, regardless of the number of phosphorus by the phosphorus determination process, the set heating time is input to the microcomputer in advance and performed under the control of the microcomputer, and it is determined whether the microcomputer has reached the predetermined time (step 40).

If the predetermined time has elapsed, after the heating is performed for a predetermined time, the bottom sensor is operated by the control of the microcomputer to detect the bottom temperature. (50) Normally, the bottom sensor ( The temperature sensed in Sb) reaches the boiling target temperature described above, and thus enters the next process, that is, the process of moxibustion.

next. In the cooker using the modified oven as described above, after a certain time of heating according to the phosphorus water has elapsed, the temperature detected by the bottom sensor Sb is higher than the boiling target temperature Tf. That is, the temperature of the contents of the oven reaches the normal boiling target temperature (Tf), but the temperature value of the bottom sensor (Sb), which senses the outside temperature of the oven, maintains a much higher temperature by the state of the oven. Will be. Of course, in this case, when the boiling is controlled by the bottom temperature as in the prior art, the rice is cooked, but regardless of the temperature sensed by the bottom sensor as in the present invention, since it is sufficiently heated for a certain time first, normal cooking is performed, and the next step is moxibustion. Will be passed on.

On the other hand, when using the rice cooker, the power may be cut off during cooking due to power failure or malfunction of children. In this case, the microcomputer controls the heating by summing up the previous time after the power return, but the temperature of the contents contained in the oven decreases while the power supply is interrupted. That is, even after the time is added up and heated, the bottom temperature detected by the bottom sensor does not reach the target temperature, and sufficient cooking is not achieved. In this case, even if the predetermined time elapses, the microcomputer controls the heating so that the temperature sensed by the bottom sensor continues to reach the target temperature so that normal cooking can be achieved.

That is, the conditions for the heating method according to the present invention are summarized. The boiling heating according to the present invention is performed for a predetermined time regardless of the number of phosphorus determined in the determination process of fermentation first, and if the temperature detected by the bottom sensor is higher than the target temperature after the predetermined time has elapsed, the next step is performed. If the detected temperature does not reach the target temperature, the heating is continued until the target temperature is reached to allow normal cooking.

As described above, the boiling heating of the induction heating rice cooker according to the present invention is the bottom after heating for a predetermined time regardless of the cooking conditions (such as the number of servings and the object to be cooked) and the cooking state (deformation and blackout of the oven, etc.) The heating is performed according to the temperature value of the sensor so that normal cooking is always possible.

Claims (1)

In the heating method for sensing the temperature of the top and bottom portion of the built-in oven and induction heating based on this, A first step of determining the number of servings based on the tower temperature during the initial heating and setting the boiling target temperature; A second step of boiling heating for a predetermined time irrespective of the determined number of servings; And After the predetermined time has elapsed, when the bottom temperature does not reach the predetermined boiling target temperature, the heating is continued, and when the boiling target temperature is reached, a third process is carried out to the next process. Controlled heating method.