KR20010069112A - Method for sensing cooking quantity of an electric rice-cooker - Google Patents

Method for sensing cooking quantity of an electric rice-cooker Download PDF

Info

Publication number
KR20010069112A
KR20010069112A KR1020000001371A KR20000001371A KR20010069112A KR 20010069112 A KR20010069112 A KR 20010069112A KR 1020000001371 A KR1020000001371 A KR 1020000001371A KR 20000001371 A KR20000001371 A KR 20000001371A KR 20010069112 A KR20010069112 A KR 20010069112A
Authority
KR
South Korea
Prior art keywords
cooking
temperature
rice cooker
amount
electric rice
Prior art date
Application number
KR1020000001371A
Other languages
Korean (ko)
Inventor
김흥재
구자형
Original Assignee
구자홍
엘지전자 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 구자홍, 엘지전자 주식회사 filed Critical 구자홍
Priority to KR1020000001371A priority Critical patent/KR20010069112A/en
Publication of KR20010069112A publication Critical patent/KR20010069112A/en

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65F—GATHERING OR REMOVAL OF DOMESTIC OR LIKE REFUSE
    • B65F1/00—Refuse receptacles; Accessories therefor
    • B65F1/04—Refuse receptacles; Accessories therefor with removable inserts
    • B65F1/06—Refuse receptacles; Accessories therefor with removable inserts with flexible inserts, e.g. bags or sacks
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65F—GATHERING OR REMOVAL OF DOMESTIC OR LIKE REFUSE
    • B65F1/00—Refuse receptacles; Accessories therefor
    • B65F1/14—Other constructional features; Accessories
    • B65F1/141—Supports, racks, stands, posts or the like for holding refuse receptacles
    • B65F1/1415—Supports, racks, stands, posts or the like for holding refuse receptacles for flexible receptables, e.g. bags, sacks

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Cookers (AREA)

Abstract

PURPOSE: A sensing method for the cooking amount of an electric rice cooker is provided to accurately sense the cooking amount by outputting a temperature gradient during a cooking process. CONSTITUTION: A cooking amount sensing system for an electric rice cooker tables a relation between a cooking amount and a temperature gradient. When a user sets a cooking mode, the sensing system senses temperature inside the rice cooker per regular cycle. Then, the sensing system outputs an actual temperature gradient from the rice cooker and matches the temperature gradient with a corresponding cooking amount in the table. Thus, the cooking amount sensing system senses an accurate cooking amount.

Description

전기밥솥의 취사량 감지방법{Method for sensing cooking quantity of an electric rice-cooker}Method for sensing cooking quantity of an electric rice-cooker}

본 발명은 전기밥솥에 관한 것으로, 특히 전기밥솥 내부에 장착된 온도센서의 온도상승 기울기 값으로 취사량을 판단할 수 있도록 한 전기밥솥의 취사량 감지방법에 관한 것이다.The present invention relates to an electric rice cooker, and in particular, to a cooking amount sensing method of the electric rice cooker to determine the cooking amount by the temperature rise inclination value of the temperature sensor mounted inside the electric rice cooker.

일반적으로 전기밥솥의 동작은 크게 쌀이 밥이 되도록 호화동작을 수행하는 취사공정과, 상기 취사공정에 의해 지어진 밥을 일정온도의 상태로 보존하는 보온공정으로 나뉘어진다.In general, the operation of the electric rice cooker is largely divided into a cooking process for performing a gelatinization operation so that the rice is rice, and a warming process for preserving the rice built by the cooking process at a constant temperature state.

이하, 첨부된 도면을 참조하여 일반적인 전기밥솥의 구성과, 종래 기술에 따른 전기밥솥의 취사량 감지방법을 보다 상세히 설명하면 다음과 같다.Hereinafter, referring to the accompanying drawings, a configuration of a general electric rice cooker and a method of detecting an amount of cooking of an electric rice cooker according to the prior art will be described in more detail.

도 1은 일반적인 전기밥솥의 구성을 나타낸 블록도이고, 도 2는 종래 기술에 따른 전기밥솥의 취반 공정별 온도변화를 나타낸 그래프이다.1 is a block diagram showing the configuration of a general electric rice cooker, Figure 2 is a graph showing the temperature change for each cooking process of the electric rice cooker according to the prior art.

도 1에 도시된 바와 같이, 일반적으로 전기밥솥은 각종 동작모드를 설정하는 키 입력부(10)와, 전기밥솥 내부 온도를 감지하기 위한 감지부(20)와, 제어신호에 따라 발열정도가 제어되는 발열부(30)와, 전기밥솥의 동작상태를 표시하기 위한 디스플레이부(40)와, 상기 키 입력부(10)를 통해 입력되는 사용자 요구신호를 기준으로 하여 상기 발열부(30) 및 표시부(40)의 동작을 제어하는 마이컴(50)으로 구성된다.As shown in FIG. 1, the electric rice cooker generally includes a key input unit 10 for setting various operation modes, a sensing unit 20 for detecting an internal temperature of the electric rice cooker, and a degree of heat generation according to a control signal. The heating unit 30, the display unit 40 for displaying the operation state of the rice cooker, and the heating unit 30 and the display unit 40 on the basis of the user request signal input through the key input unit 10 It consists of a microcomputer 50 for controlling the operation of the).

상기 키 입력부(10)는 전기밥솥의 외솥 또는 뚜껑의 외주에 장착되어 있는 다수의 키로 구성되어 취사메뉴 선택기능과, 취사기능 및 보온 기능등의 전기밥솥의 각종 동작모드를 설정한다.The key input unit 10 is composed of a plurality of keys mounted on the outer circumference of the outer pot or the lid of the rice cooker to set various operation modes of the electric rice cooker, such as cooking menu selection function, cooking function and warming function.

상기 감지부(20)는 전기밥솥의 외솥 하부에 장착된 저면 온도센서(20a)와, 뚜껑의 소정 개소에 장착된 상부 온도센서(20b)를 포함하여 전기밥솥 내부의 온도를 측정하며, 상기 저면 온도센서(20a)는 취사공정에 관여하고, 상기 상부 온도센서(20b)는 보온공정에 관여한다.The sensing unit 20 includes a bottom temperature sensor 20a mounted at the bottom of the outer pot of the rice cooker and an upper temperature sensor 20b mounted at a predetermined position of the lid to measure the temperature inside the rice cooker. The temperature sensor 20a is involved in the cooking process, and the upper temperature sensor 20b is involved in the warming process.

그리고, 상기 마이컴(50)은 사용자의 선택에 따라 상기 키 입력부(10)로부터 출력되는 신호와 감지부(20)에 의해 검출되는 전기 밥솥내의 온도값을 입력받아 상기 발열부(30) 및 디스플레이부(40)의 동작을 제어한다.In addition, the microcomputer 50 receives the signal output from the key input unit 10 and the temperature value of the electric cooker detected by the sensing unit 20 according to a user's selection, and the heating unit 30 and the display unit. The operation of the 40 is controlled.

이와 같이 구성된 종래 기술에 따른 전기 밥솥의 취사공정을 도 2를 참조하여 설명하면 다음과 같다.The cooking process of the electric rice cooker according to the prior art configured as described above will be described with reference to FIG. 2.

사용자가 취사모드를 설정하면 밥솥 내부의 온도를 상승시키면서 내솥에 내입된 쌀에 물이 흡수되도록 하는 흡수공정(T1)을 소정시간 동안 수행하여 내부온도를 45℃까지 상승시킨다. 여기서, 흡수공정은 급속한 온도상승을 시키기 전에 쌀에 충분한 물을 흡수시켜 최적의 호화를 되게 하는 것이다.When the user sets the cooking mode, while performing the absorption step (T1) for a predetermined time to increase the temperature inside the cooker to absorb water into the rice inside the inner pot to increase the internal temperature to 45 ℃. Here, the absorption process is to absorb sufficient water in the rice before the rapid rise in temperature for optimal gelatinization.

이어서 흡수 공정이 종료되면 밥솥 내부를 일정온도(75℃)까지 상승시키면서 취사량을 판정하는 제 1 가열공정(T2)을 수행하고, 보다 상세하게 상기 제 1 가열공정(T2)에서의 취사량 판단은 상기 전기밥솥 내부의 온도가 일정온도(75℃)까지 상승되는 시간을 검출하여 상기 시간의 대소에 따라 취사량을 판단한다.Subsequently, when the absorption process is completed, a first heating process T2 is performed to determine the cooking quantity while raising the inside of the cooker to a predetermined temperature (75 ° C.), and the cooking quantity determination in the first heating process T2 is more specifically determined. Detects a time at which the temperature inside the rice cooker rises to a predetermined temperature (75 ° C.) and determines the amount of cooking according to the magnitude of the time.

이때, 상기 제 1 가열공정(T2)에서 취사량을 판단하는 것 이외에 상기 저면 온도가 60℃(BT1)인 시점(t1)에서 상부 온도가 90℃(TT1) 되는 시점(t2)까지의 시간을 감지하여 그 시간차(t2-t1)로 취사량을 감지할 수 있다.In this case, in addition to determining the amount of cooking in the first heating step (T2), the time from the time point t1 at which the bottom surface temperature is 60 ° C (BT1) to the time point t2 at which the upper temperature is 90 ° C (TT1) is determined. The amount of cooking can be detected by the time difference t2-t1.

상기 제 1 가열공정(T2)에서 판정된 취사량에 근거하여 열량을 배분하고, 내부온도를 102℃까지 상승시키는 제 2 가열공정(T3)을 수행하고, 상기 제 2 가열공정(T3)을 연장하여 내부를 계속해서 가열하여 내부온도가 취사완료 온도까지 상승되도록 비등 유지공정(T4)을 수행한다.Based on the cooking amount determined in the first heating step (T2), heat is distributed, a second heating step (T3) is performed to raise the internal temperature to 102 ° C, and the second heating step (T3) is extended. By heating the inside continuously to carry out the boiling maintenance step (T4) so that the internal temperature rises to the cooking temperature.

이렇게 각 공정이 종료된 후에는 취사된 밥을 일정시간(12분)동안 소정온도(115℃)로 가열하는 뜸공정(T5)을 수행함으로써 취사공정을 종료하고, 보온공정으로 전환된다.After each step is completed, the cooking process is terminated by performing the steaming step T5 of heating the cooked rice to a predetermined temperature (115 ° C.) for a predetermined time (12 minutes), and the process is switched to the warming step.

이때, 보온기능은 전기밥솥의 내부온도를 일정온도(75℃)로 유지시키기 위하여 취사용 온도센서로 내부온도를 감지하여 일정온도(75℃) 이하이면 히터를 구동시키고, 일정온도(75℃) 이상이 되면 히터의 동작을 정지시키는 일련과정을 반복함으로써 취사가 완료된 밥을 일정온도로 보온한다.At this time, the thermal insulation function detects the internal temperature with the cooking temperature sensor in order to maintain the internal temperature of the rice cooker at a constant temperature (75 ℃), and if the constant temperature (75 ℃) or less, the heater is driven, a certain temperature (75 ℃) or more In this case, by repeating a series of processes to stop the operation of the heater to keep the cooked rice to a certain temperature.

이상에서 설명한 바와 같이 종래 기술에 따른 전기밥솥의 취사량 감지방법은 다음과 같은 문제점이 있었다.As described above, the cooking amount detection method of the electric rice cooker according to the prior art has the following problems.

첫째, 복수개의 저면 온도센서 및 상부 온도센서를 사용하여 온도를 감지하였으므로 각각의 온도센서에서 발생되는 오차로 인해 인분 판정에 오류가 발생된다.First, since a temperature is sensed using a plurality of bottom temperature sensors and an upper temperature sensor, an error occurs in serving determination due to an error generated in each temperature sensor.

둘째, 복수개의 센서를 사용함으로써 제조단가가 높아진다.Second, manufacturing costs are increased by using a plurality of sensors.

셋째, 취사량에 따라 취사온도가 정확하게 설정되지 않으므로 밥이 타거나, 설익게 되어 취사 불량을 유발시키므로 사용자에게 신뢰감을 저하시킨다.Third, because the cooking temperature is not set correctly according to the cooking amount, the rice burns or becomes uncooked, causing cooking defects, thereby lowering the user's confidence.

본 발명은 이러한 문제점을 해결하기 위해 안출한 것으로, 취사공정에서 온도상승의 기울기를 산출하여 정확하게 취사량을 판정할 수 있도록 한 전기밥솥의 취사량 감지방법을 제공하는데 그 목적이 있다.The present invention has been made to solve the above problems, an object of the present invention is to provide a cooking amount detection method of the electric rice cooker to determine the cooking amount accurately by calculating the slope of the temperature rise in the cooking process.

도 1은 일반적인 전기밥솥의 구성을 나타낸 블록도1 is a block diagram showing the configuration of a general electric rice cooker

도 2는 종래 기술에 따른 전기밥솥의 취반 공정별 온도 변화를 나타낸 그래프Figure 2 is a graph showing the temperature change according to the cooking process of the electric rice cooker according to the prior art

도 3은 본 발명에 따른 전기밥솥의 취반 공정별 온도 변화를 나타낸 그래프3 is a graph showing the temperature change according to the cooking process of the electric rice cooker according to the present invention

도 4는 본 발명에 따른 전기밥솥의 취반 공정별 온도상승 기울기를 나타낸 그래프Figure 4 is a graph showing the temperature rise slope for each cooking process of the electric rice cooker according to the present invention

도 5는 본 발명에 따른 전기밥솥의 취사량 감지방법을 나타낸 플로우 차트5 is a flow chart showing a cooking amount detection method of the electric rice cooker according to the present invention.

이와 같은 목적을 달성하기 위한 본 발명에 따른 전기밥솥의 취사량 감지방법은 온도상승 기울기에 따른 기준 취사량을 테이블화 하는 단계와, 취사모드가 선택되면 취사량 판정시점부터 일정주기로 밥솥내 온도를 감지하여 감지된 온도의 기울기를 산출하는 단계와, 상기 산출된 기울기에 해당되는 취사량을 상기 테이블로부터 추출하여 해당 취사공정을 수행하는 단계를 포함하여 이루어지는데 그 특징이 있다.The cooking amount detection method of the electric rice cooker according to the present invention for achieving the above object is the step of tabulating the standard cooking amount according to the temperature rise slope, and if the cooking mode is selected, the temperature in the rice cooker at a certain period from the time of determination of the cooking amount Comprising the step of sensing and calculating the detected temperature gradient, and extracting the amount of cooking corresponding to the calculated slope from the table to perform the cooking process.

이하, 첨부된 도면을 참조하여 본 발명에 따른 전기밥솥의 취사량 감지방법을 보다 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, the cooking amount detection method of the electric rice cooker according to the present invention in more detail.

도 3은 본 발명에 따른 전기밥솥의 취사공정을 나타낸 그래프이고, 도 4는 시간에 따른 온도상승 기울기를 나타낸 그래프이고, 도 5는 본 발명에 따른 전기밥솥의 취사량 감지방법을 나타낸 플로우 차트이다.Figure 3 is a graph showing the cooking process of the electric rice cooker according to the present invention, Figure 4 is a graph showing the temperature increase slope over time, Figure 5 is a flow chart showing a cooking amount detection method of the electric rice cooker according to the present invention. .

도 3에 도시된 바와 같이, 본 발명에 따른 전기밥솥은 사용자가 취사모드를 설정하면 밥솥 내부의 온도를 상승시키면서 내솥에 내입된 쌀에 물이 흡수되도록 하는 흡수공정(T11)을 소정시간 동안 수행하여 내부온도를 45℃까지 상승시킨다.As shown in Figure 3, the electric rice cooker according to the present invention performs the absorption step (T11) for the water absorbed in the rice in the inner pot for a predetermined time while raising the temperature inside the cooker when the user sets the cooking mode Increase the internal temperature to 45 ℃.

이는 급속한 온도상승을 시키기 전에 쌀에 충분한 물을 흡수시켜 최적의 호화를 되게 하는 것으로 보통 쌀에 약간 따뜻한 물에서 20분 정도면 불림의 역할은 한다.This allows the rice to absorb enough water before the rapid rise in temperature for optimal gelatinization. Usually, rice takes about 20 minutes in slightly warm water.

흡수 공정이 종료되면 일정주기로 내부온도를 감지하고, 감지된 내부온도를 일정주기로 감지하고, 그에 따른 기울기를 감지하여 기울기의 대소에 따라 취사량을 판단한다. 이때, 기 설정해 놓은 제 1 설정온도(BT1)에서 제 2 설정온도(BT2)에 이르기까지의 온도상승에 대한 기울기를 일정주기로 감지하여 인분수를 판단하게 된다.When the absorption process is completed, the internal temperature is sensed at a constant cycle, the sensed internal temperature is sensed at a constant cycle, and the corresponding slope is sensed to determine the amount of cooking according to the magnitude of the slope. At this time, the number of servings is determined by detecting a slope of the temperature rise from the first set temperature BT1 to the second set temperature BT2 at a predetermined cycle.

여기서, 상기 감지된 온도에 따른 기울기는 도 5에 도시된 바와 같이, 온도 상승률이 클 경우는 취사량이 작은 것으로 판단하며, 온도 상승률이 작을 경우는 취사량이 많은 것으로 판단한다. 이때 온도 상승률은 메뉴(백미/현미/고구마 등)에 따라 다르게 나타나며, 밥솥내 내용물이 끓기 시작하면 일정온도와 압력을 유지하게 된다.Here, as shown in FIG. 5, the slope according to the sensed temperature determines that the cooking amount is small when the temperature rising rate is large, and that the cooking amount is large when the temperature rising rate is small. At this time, the rate of temperature rise is different depending on the menu (white rice / brown rice / sweet potato, etc.), when the contents of the rice cooker starts to maintain a constant temperature and pressure.

이어서 제 1 가열공정(T2)에서 판정된 취사량에 근거하여 열량을 배분하고, 내부온도를 102℃까지 상승시키는 제 2 가열공정(T3)을 수행하고, 상기 제 2 가열공정(T3)을 연장하여 내부를 계속해서 가열하여 내부온도가 취사완료 온도까지 상승되도록 비등 유지공정(T4)을 수행한다.Subsequently, the heat quantity is distributed based on the cooking quantity determined in the first heating step T2, the second heating step T3 is performed to raise the internal temperature to 102 ° C, and the second heating step T3 is extended. By heating the inside continuously to carry out the boiling maintenance step (T4) so that the internal temperature rises to the cooking temperature.

이렇게 각 공정이 종료된 후에는 취사된 밥을 일정시간 동안 소정온도(115℃)로 가열하는 뜸 공정(T5)을 수행함으로써 취사공정을 종료하고, 보온공정으로 전환된다.After each step is completed, the cooking process is terminated by performing the steaming step (T5) for heating the cooked rice to a predetermined temperature (115 ℃) for a predetermined time, and is switched to the warming step.

이때, 보온기능은 전기밥솥의 내부온도를 일정온도(75℃)로 유지시키기 위하여 취사용 온도센서로 내부 온도를 감지하여 일정온도(75℃) 이하이면 히터를 구동시키고, 일정온도(75℃) 이상이 되면 히터의 동작을 정지시키는 일련 과정을 반복함으로써 취사가 완료된 밥을 일정온도로 보온한다.At this time, the heat retaining function senses the internal temperature with a cooking temperature sensor to maintain the internal temperature of the rice cooker at a constant temperature (75 ℃), and if the predetermined temperature (75 ℃) or less, the heater is driven, a certain temperature (75 ℃) or more In this case, by repeating a series of processes to stop the operation of the heater to keep the cooked rice at a constant temperature.

이와 같은 본 발명에 따른 전기밥솥의 취사량 감지방법을 도 5를 참조하여 설명하면 다음과 같다.Such a cooking quantity detection method of the electric rice cooker according to the present invention will be described with reference to FIG.

도 5를 참조하면 먼저, 온도상승 기울기에 따른 취사량을 매칭시켜 테이블화한다(S1).Referring to FIG. 5, first, a table is prepared by matching an amount of cooking according to a temperature rising slope (S1).

그리고 사용자가 취사모드를 설정하면 취사량 판정시점부터 일정주기로 밥솥내 온도를 감지한다(S2-S3).When the user sets the cooking mode, the cooker senses the temperature in the rice cooker at a predetermined cycle from the time of determining the cooking quantity (S2-S3).

이어서 상기 감지된 온도의 기울기를 산출하고, 산출된 기울기에 해당되는 취사량을 상기 테이블로부터 추출하여 해당 취사공정을 수행한다(S4-S5).Subsequently, the slope of the sensed temperature is calculated, and the cooking amount corresponding to the calculated slope is extracted from the table to perform a corresponding cooking process (S4-S5).

상술한 바와 같이, 본 발명에 따른 전기밥솥의 취사량 감지방법은 일정시간 간격으로 밥솥내 온도를 감지하여 기울기를 산출하고, 산출된 기울기의 크기에 따라 취사량을 판단하여 정확한 취사행정이 이루어지도록 한 것이다.As described above, the cooking amount detection method of the electric rice cooker according to the present invention detects the temperature in the rice cooker at a predetermined time interval to calculate the slope, determine the cooking amount according to the magnitude of the calculated slope so that the correct cooking stroke is made. It is.

이상에서 설명한 바와 같이 본 발명에 따른 전기밥솥의 취사량 감지방법은 다음과 같은 효과가 있다.As described above, the cooking amount detection method of the electric rice cooker according to the present invention has the following effects.

첫째, 취사공정에서 밥솥내 온도상승의 기울기값으로 취사량을 정확하게 판단할 수 있으므로 취반 상태를 향상시킬 수 있다.First, because the cooking amount can be accurately determined by the inclination value of the temperature rise in the cooker in the cooking process can improve the cooking state.

둘째, 최적 취반 및 보온향상을 제공할 수 있으므로 식미 향상을 도모한다.Second, it can improve the taste and taste because it can provide the best cooking and warming.

셋째, 소비자가 취사량 또는 메뉴를 분별하지 못해도 온도상승 정도에 따라 취반을 조절함으로써 제품에 대한 신뢰성을 향상시킬 수 있다.Third, it is possible to improve the reliability of the product by adjusting the cooking according to the degree of temperature rise even if the consumer does not discern the amount of cooking or the menu.

Claims (2)

온도상승 기울기에 따른 기준 취사량을 테이블화 하는 단계;Tabulating a reference cooking amount according to a temperature rising slope; 사용자가 취사모드를 선택하면 기 설정된 온도 구간에서 밥솥 내부의 온도상승에 따른 기울기를 일정주기로 산출하는 단계; 그리고,Calculating a slope according to a temperature increase inside the cooker at a predetermined cycle when the user selects the cooking mode; And, 상기 산출된 기울기에 해당되는 기준 취사량을 상기 테이블로부터 추출하여 해당 취사공정을 수행하는 단계로 이루어짐을 특징으로 하는 전기밥솥의 취사량 감지방법.And extracting a reference cooking amount corresponding to the calculated slope from the table to perform a corresponding cooking process. 제 1 항에 있어서,The method of claim 1, 상기 온도상승에 따른 기울기는 취사량과 반비례함을 특징으로 하는 전기밥솥의 취사량 감지방법.The slope according to the temperature rise is inversely proportional to the amount of cooking of the cooking amount of the electric rice cooker.
KR1020000001371A 2000-01-12 2000-01-12 Method for sensing cooking quantity of an electric rice-cooker KR20010069112A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020000001371A KR20010069112A (en) 2000-01-12 2000-01-12 Method for sensing cooking quantity of an electric rice-cooker

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020000001371A KR20010069112A (en) 2000-01-12 2000-01-12 Method for sensing cooking quantity of an electric rice-cooker

Publications (1)

Publication Number Publication Date
KR20010069112A true KR20010069112A (en) 2001-07-23

Family

ID=19638093

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020000001371A KR20010069112A (en) 2000-01-12 2000-01-12 Method for sensing cooking quantity of an electric rice-cooker

Country Status (1)

Country Link
KR (1) KR20010069112A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100822315B1 (en) * 2007-03-26 2008-04-16 주식회사 노비타 Methode and device for heat control of rice cooker
KR100909491B1 (en) * 2007-03-26 2009-07-28 주식회사 부방테크론 Residual time display device and method for cooking electric pressure rice cooker
CN111820719A (en) * 2020-07-15 2020-10-27 九阳股份有限公司 Cooking control method based on rice quantity judgment
KR20210045843A (en) * 2019-10-17 2021-04-27 (주)쿠첸 Cooker having successive cooking control function and method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100822315B1 (en) * 2007-03-26 2008-04-16 주식회사 노비타 Methode and device for heat control of rice cooker
KR100909491B1 (en) * 2007-03-26 2009-07-28 주식회사 부방테크론 Residual time display device and method for cooking electric pressure rice cooker
KR20210045843A (en) * 2019-10-17 2021-04-27 (주)쿠첸 Cooker having successive cooking control function and method thereof
CN111820719A (en) * 2020-07-15 2020-10-27 九阳股份有限公司 Cooking control method based on rice quantity judgment
CN111820719B (en) * 2020-07-15 2021-10-08 九阳股份有限公司 Cooking control method based on rice quantity judgment

Similar Documents

Publication Publication Date Title
CN111103821B (en) Cooking control method and device, cooking appliance and computer readable storage medium
JPH0219377B2 (en)
US6884449B2 (en) Microwave oven having rice cooking function and method of controlling the same
KR910001171B1 (en) Method for cooking food material of varying volume
CN110192779A (en) Cooking control method and device and cooking appliance
JPH09236262A (en) Microwave oven
KR20010069112A (en) Method for sensing cooking quantity of an electric rice-cooker
CN113384161A (en) Cooking control method and device, storage medium and cooking appliance
JPH0324211B2 (en)
JPS59131829A (en) Cooking unit
JPH077873Y2 (en) Fried cooker
CN107348832B (en) Electric cooker based on minimum cooking amount and heating control method thereof
KR0146332B1 (en) Method for control of water level in the rice cooker
JPH07148068A (en) Preparation of hot drink with scorched rice,by rice cooker
JPH0586210B2 (en)
JPS6330891Y2 (en)
KR19990005376A (en) How to judge the amount of cooked rice
JPH051007B2 (en)
JPH0654754A (en) Judging device of amount of rice to be cooked
JPS61222420A (en) Cooker
KR101127389B1 (en) Control method of an electric rice cooker
CN115281535A (en) Dry-burning processing method and device of intelligent noodle cooking machine, noodle cooking machine and storage medium
JPS61222422A (en) Cooker
JPH04292118A (en) Electric cooker
JP2797534B2 (en) rice cooker

Legal Events

Date Code Title Description
N231 Notification of change of applicant
WITN Withdrawal due to no request for examination