KR20060032472A - Cook machine using colorimeter and control method for cook of the same - Google Patents

Abstract

The present invention relates to a cooking apparatus using a colorimeter for detecting the surface concentration of the food (Browning Level) and a method for controlling the cooking, the heater for generating heat during grilling (Conrillction), the roasting concentration of the food (Colorimater) for detecting the (Browning Level), when the roast cooking command is input from the user to start the baking of the food by driving the heater and the food detected by periodically detecting the roasting concentration of the food through the color difference It is characterized by consisting of a system control unit for controlling the cooking time according to the roasting concentration of.

Therefore, the present invention can provide a cooking state suitable for an individual's taste by performing cooking at a desired roasting level. In addition, since the automatic cooking is performed at the set grilling level without the user directly checking the roasting state of the food during the cooking process, the user's convenience may be improved.

Grill, Convection / Colorimeter / Browning Level

Description

Cook Machine Using Colorimeter and Control Method for Cook of The Same}

1 is a cross-sectional view of a microwave oven having a prior art grill rack grilling apparatus;

2 is a cross-sectional view of a microwave oven with a Rotisserie Bar roaster of the prior art;

3 is a block diagram illustrating a cooking apparatus using a color difference meter according to the present invention;

4 is a cross-sectional view of a cooking appliance having a color difference meter according to the present invention.

5 is a diagram showing the configuration of a key input unit according to the present invention.

6 is a flowchart illustrating an example of a cooking control method of a cooking apparatus using a color difference meter according to the present invention;

7 is a view showing the display form of the additional cooking time in FIG.

8 is a flowchart illustrating another example of a cooking control method of a cooking apparatus using a color difference meter according to the present invention;

* Explanation of symbols for main parts of the drawings

400: color difference meter 500: key input unit

600: system control unit 700: heater                 

800: circulation fan 900: memory

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking appliance, and more particularly, to a cooking appliance having a colorimeter for detecting a surface level of a food and a method for controlling the cooking thereof.

Recently, as a cooking apparatus for cooking at home, electric ovens, microwave ovens, gas ranges, gas oven ranges and the like have been widely used.

Here, the microwave oven is a device for cooking by heating the object to be cooked in the interior (Cavity) by using a microwave (Microwave) generated from the built-in magnetron as the main heating source.

In addition, the electric oven is a cooking apparatus for performing cooking using a heater as a main heating source.

 In addition, recently, a microwave oven with a built-in heater (Heater) has been developed and commercially available to provide a variety of heating conditions.

Such a microwave oven with a built-in heater is useful in that the object to be cooked can be heated by selectively using heat generated by the heater as a heating source and microwaves generated by the magnetron.

The conventional microwave oven shown in FIG. 1 includes a tray 21 for rotating the food 230, a heater 22 for dissipating heat, a magnetron 31 for generating microwaves, and a food 230 for the food. It is composed of a grill rack (Grill Rack) 200 is seated on the tray 21 to receive the maximum heat of the heater (22).

The electric chamber 30 of the microwave oven applies a transformer 32 for converting a general voltage coming into the home into a high voltage required for the magnetron 31 oscillation, and a high voltage from the transformer 32. A magnetron 31 for receiving microwaves, a cooling fan 33 for cooling heat generated in the electric chamber 30, and a guide for moving the microwaves generated in the magnetron 31 to the inside of the refrigerator 20. (Wave Guide) 34 is provided.

When cooking using microwaves, the microwaves generated from the magnetron 31 react with the molecules of the food 230 placed on the tray 21 of the inside of the refrigerator 20 to cook the food.

Then, when the grill rack 200 is placed on the tray 21, the grill 210 is integrated with the grill 210 to put the food 230 to form a roasting device of the microwave oven, using the roasting device to cook If performed, the food rack 230 is placed on the grill 210 and the grill rack 200 supporting the food 230 rotates in the left and right directions by the tray 21 and at the same time 20. By operating the heater 22 located in the upper portion of the) to cook the food 230 through the heat generated by the heater 22.

Another roasting apparatus of the prior art, as shown in Figure 2, the heater 22 for dissipating heat to the food 230 is installed on the inner wall of the upper surface of the chamber 20, the inner work of the chamber 20 The rotor 310 is rotated under the driving force of the motor 320 and the position is initialized under the control of a microcomputer (not shown).

A shaft support member 350 is formed on the inner wall opposite to the rotor body 310 so that a rotisserie bar 300 for inserting and fixing the food 230 is provided with the rotor body 310 and the shaft supporter 300. It is fitted to the 350).

When the roasting is performed using the roasting device configured as described above, when the food 230 is mounted on the rotiva 300 and starts roasting, the rotiva 300 is continuously rotated by the motor 320 and the heater 22 is rotated. The heat generated from) causes the food to be baked uniformly.

When performing a roasting, baking, roasting, etc. using the roasting apparatus of the microwave oven shown in FIG. 1 and FIG. 2, it sets according to the corresponding algorithm of the cooking which user selected. The heater 22 is driven during the cooking time to bake food using the heat generated from the heater 22.

However, in the conventional microwave oven, since the food is heated for a predetermined time, there is a problem that the food is burned when the food is less baked or has a high fat content when the food has a low initial temperature.

And since the user cannot set the roasting level (Browning Level), it is impossible to cook according to individual preferences.

In addition, the door is opened at the time of cooking so that the user can cook the desired degree, and the surface state of the food (Browning level, etc.) is directly checked, and the internal temperature of the cooking chamber decreases due to frequent opening and closing of the door. Cooking performance and product energy efficiency are reduced.

In addition, the user has a somewhat uncomfortable point because it is necessary to check the state of the food during cooking.

Accordingly, the present invention has been made to solve the above problems, an object of the present invention is to improve the roasting cooking performance of the microwave oven and to provide a roasting dish to suit the taste of the individual.

Another object of the present invention to improve the convenience of the user during the cooking process.

Cooking apparatus using a color difference meter according to the present invention for achieving the above object is a heater that generates heat during grilling (Grill, Convection), a color difference meter for detecting the roasting level (Browning Level) of food When the roasting cooking command is input from the user, the heater starts the baking of the food, and periodically detects the roasting concentration of the food through the colorimeter to control the cooking time according to the detected roasting concentration of the food. It is characteristic to be composed.

In addition, a cooking apparatus using a color difference meter according to the present invention for achieving the above object is a heater that generates heat when grilling (Grill, Convection), the color difference meter for detecting the roasting level (Browning Level) of food ( Colorimater), a key input unit for setting the desired roasting density, the user sets the roasting concentration through the key input unit and enters a roasting cooking command to start the baking of the food by driving the heater and the food through the colorimeter It is characterized by the system control to periodically detect the roasting concentration of the end of cooking when the detected roasting concentration of the food reaches a user-set roasting concentration is another feature.

In addition, in the cooking control method of the cooking apparatus using the color difference meter according to the present invention for achieving the above object, when the user inputs a cooking command, the preset first cooking time T1 corresponding to the input cooking Reading the; Performing roasting by heating food during the read first cooking time (T1); Detecting the roasting concentration of the food at the time when the first cooking time T1 has elapsed; Performing additional heating of food for a second preset cooking time T2 when the detected roasting concentration reaches a preset level; And, when the second cooking time elapses, the step of terminating the roast cooking is characterized by.

In addition, the cooking control method of the cooking apparatus using the color difference meter according to the present invention for achieving the above object is the step of performing the roast cooking by heating the food when the user inputs the roast cooking command after selecting the roasting concentration of the food; ; Periodically detecting the roasting concentration of the food while the roasting is being performed; The cooking is terminated when the detected roasting concentration of the food reaches the roasting concentration selected by the user.

Other objects, features and advantages of the present invention will become apparent from the following detailed description of embodiments with reference to the accompanying drawings.                     

A preferred embodiment of a cooking apparatus using a color difference meter and a cooking control method thereof according to the present invention will be described with reference to the accompanying drawings.

First, a cooking apparatus using a color difference meter according to the present invention will be described.

As shown in FIG. 3, the cooking apparatus using the color difference meter according to the present invention includes a heater 700 that generates heat during grilling and convection, and a color difference meter for detecting a roasting level of food. (Colorimater) (400), a key input unit 500 for selecting the desired roasting concentration of the user, a memory unit 900 that stores a cooking program, the cooking time and the roasting concentration is set according to the type of cooking, cooking roasted from the user When the command is input, the heater 700 is started to start the baking of food, and the system control unit 600 for detecting the roasting concentration of the food through the color difference meter 400 to control the cooking time according to the detected roasting concentration It consists of.

The early device of the present invention configured as described above is a microwave oven of a grill and conviction model having a heater 700 and capable of roasting such as baking and roasting.

As shown in FIG. 4, a heater 700 is mounted above the cavity of the microwave oven, and a circulation fan 800 for circulating while supplying heat generated by the heater 700 into the cooking chamber is shown in FIG. 4. Not shown) is installed at one side adjacent to the heater 700.

In addition, a colorimeter 400 is installed at one side of the inside of the refrigerator 20 to measure the roasting level of the food 230 placed in the tray 21. In this case, the lower the level measured by the color difference meter 400, the darker the roasting concentration of the food, and the higher the level, the lower the roasting concentration of the food.

That is, the food is baked by the heat generated from the heater 700 during grilling and convection cooking, and the current roasting concentration of the food may be determined by using the color difference meter 400 while cooking is performed.

In addition, a key input unit 500 capable of selecting a level of roasting concentration may be additionally configured in the existing key panel so that a user may select a desired roasting concentration of food.

For example, as shown in FIG. 5, the key input unit 500 divides the roast concentrations of various levels into levels to form keys A, B, C, and D corresponding to each level.

The cooking control method of the cooking apparatus using the color difference meter according to the present invention configured as described above is as follows.

6 is a flowchart illustrating a cooking control method using 'automatic cooking' corresponding to 'grill' cooking as an example.

As shown, when the user first selects an automatic dish corresponding to a grill dish and inputs a cooking start command (S10), the preset cooking time T1 and the roasting setting level of the automatic dish selected by the user are stored in the memory unit 900. In) (S11).

After reading the preset cooking time T1 of the automatic cooking selected by the user, the heater 700 is driven to perform grill cooking with the heat generated by the heater 700 (S12).

While the grill cooking is in progress, the surface roasting level of the food is periodically detected through the color difference meter 400, which is detected for a predetermined time (about 2 seconds) when the cooking time T1 elapses. Only the roasted concentration is read, and the average value E of the roasted concentration is calculated (S13, S14, S15).

It is determined whether the average value E of the calculated roasting concentration corresponds to the roasting setting level read in the process S11 (S16).

As a result of the determination (S16), if the average value (E) of the roasting concentration does not correspond to the roasting setting level, the grill 700 is continued by maintaining the driving of the heater 700 even when the cooking time T1 elapses (S17). Then, the process returns to step S14 and reads again the roasting concentration detected for a predetermined time to calculate the average value (E) of the roasting concentration.

On the other hand, if the determination result (S16), the average value (E) of the roasting concentration corresponds to the roasting setting level, and displays a cooking end message indicating that the cooking is finished after the preset time (T2) and at the same time the set time (T2) During further heating to perform a grill cooking (S18).

At this time, the cooking end message is a message indicating that the cooking is finished after the set time (T2) (for example, 10 minutes) when the roasting concentration of the current food reaches an appropriate level, and displays a message as shown in FIG. 7. Inform the user in advance of the end of cooking.

Subsequently, when the cooking time T2 elapses (S19), the driving of the heater 700 is stopped to finish cooking (S20). That is, the cooking is terminated at the point where additional heating is performed for the preset time T2 after the baked surface concentration of the food reaches the set level.                     

8 is a flowchart illustrating a cooking control method using another example of 'manual cooking' corresponding to a 'convection' cooking.

As shown in the figure, a user selects a cooking type (Convection cooking) and sets a preheating temperature in order to perform a cooking such as a cake or a cookie (S30).

When the preheat start command is input from the user (S31), the heater 700 is driven and the circulation fan 800 is rotated. At this time, while replacing the heat generated by the heater 700 into the cooking chamber by the circulation fan 800 to preheat the air in the refrigerator (S32).

In the preheating process, when the internal temperature of the cooking chamber reaches a temperature set by the user, the driving of the heater 700 and the circulation fan 800 is stopped and the preheating termination state is notified. Thereafter, the user puts food into the preheated cooking chamber and sets a desired roasting level (S33, S34).

Subsequently, when a cooking start command is input from the user (S35), the heater 700 and the circulation fan 800 are driven again, and the cooking is performed using the high temperature hot air inside the cooking chamber (S36).

While cooking is performed, the surface roasting concentration of the food is periodically read through the color difference meter 400 (S37), and it is determined whether the read roasting concentration reaches the roasting level set by the user (S38).

As a result of the determination (S38), when the current roasting concentration detected by the color difference meter 400 reaches the roasting level set by the user, the driving of the heater 700 and the circulation fan 800 is stopped to finish cooking (S39). ).                     

Therefore, the cooking apparatus according to the present invention senses the baked surface concentration of the food using the color difference meter 400 so that the cooking desired by the user can be cooked at the roasting concentration of the preset level or the roasting concentration selected by the user.

As described above, the cooking apparatus using the color difference meter and the cooking control method thereof according to the present invention have the following effects.

First, the cooking performance of the cooking apparatus may be improved by using a colorimeter which detects the baked surface concentration of food.

Second, cooking may be provided according to an individual's taste by performing cooking according to a roasting level selected by a user.

Third, when the user cooks the grill, such as a grill or a convaction, the cooking is automatically performed at the set grilling level without the user having to directly check the roasting state of the food during the cooking process, thereby improving user convenience.

Those skilled in the art will appreciate that various changes and modifications can be made without departing from the spirit of the present invention.

Therefore, the technical scope of the present invention should not be limited to the contents described in the embodiments, but should be defined by the claims.

Claims (6)

Heater that generates heat during grilling and convection, Colorimater to detect the roasting level of food, When the roasting cooking command is input from the user, the heater is started to start baking the food, and the color control system periodically detects the roasting concentration of the food and is configured to control the cooking time according to the roasting concentration of the food. Cooking apparatus using a color difference meter. Heater that generates heat during grilling and convection, Colorimater to detect the roasting level of food, Key input unit for setting the desired roast density, When the user sets the roasting concentration through the key input unit and inputs a roasting cooking command, the heater is started to start baking the food, and the roasting concentration of the detected food is periodically detected by periodically detecting the roasting concentration of the food through the colorimeter. The cooking apparatus using a color difference meter, characterized in that consisting of a system control unit for terminating cooking when the roasting concentration set by the user. Reading a preset first cooking time T1 corresponding to the input roast cooking when the user inputs a roast cooking command; Performing roasting by heating food during the read first cooking time (T1); Detecting the roasting concentration of the food at the time when the first cooking time T1 has elapsed; Performing additional heating of food for a second preset cooking time T2 when the detected roasting concentration reaches a preset level; And, Cooking control method of a cooking apparatus using a color difference meter characterized in that the step of ending the roasting cooking when the second cooking time elapses. The method of claim 3, wherein And displaying the second cooking time (T2) when the roasting concentration reaches a preset level to notify the end of cooking in advance, wherein the cooking control method of the cooking appliance using the color difference meter. The method of claim 3, wherein If the roasting concentration does not reach the predetermined level further comprises the step of detecting the roasting concentration of the food periodically while maintaining the heating of the food even if the first cooking time (T1) has elapsed Cooking control method of the cooker using. When the user selects a roasting concentration of food and inputs a roasting cooking command, heating the food to perform roasting; Periodically detecting the roasting concentration of the food while the roasting is being performed; Cooking is terminated when the detected concentration of the food reaches the roasting concentration selected by the user comprises the step of cooking comprises the cooking control method of the cooking apparatus using a color difference meter.

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