KR20110134627A - Insulation controlling methid for electric pressure cooker - Google Patents

Abstract

PURPOSE: While the state of the cooking material is kept optimally, the keeping warm temperature is controlled and the consumed energy can be saved. The state of the cooking material kept warm can be kept optimally. CONSTITUTION: An insulation controlling method for electric pressure cooker comprises the following steps. The temperature of after the kitchen work the pressure container is dropt and it makes maintain to the first temperature. Among the effectuation of the first temperature keeping warm step, the heat insulation time of the first temperature keeping warm step in other words exceeds the base time in case the body lid is opened. The temperature of the pressure vessel is maintain made to the second temperature higher than the first temperature. The electric pressure cookware is composed of a main body, a body lid, and a pressure vessel. The burning space is formed inside the main body. The body lid is installed in the main body upper side to be able to open and close. The pressure vessel is installed in the burning space inner side. The cooking food is accepted to inside. The pressure vessel is proceed the kitchen work and control of heat insulation.

Description

INSULATION CONTROLLING METHID FOR ELECTRIC PRESSURE COOKER}

The present invention relates to a method of controlling heat of an electric pressure cooker, and more particularly, to a method of controlling heat of an electric pressure cooker which reduces energy consumption while maintaining a state of food at its best when performing a warming process after cooking.

In general, an electric pressure cooker is a cooking utensil for cooking food ingredients with high quality food in a short time by using the pressure in the inner pot generated by pressing and sealing the inner pot containing the food ingredients with the inner pot cover and then electrically heating.

Usually, the electric pressure cooker has various menus and can be selected among them, and each menu includes a series of processes such as a soaking process, a heating process, a steaming process, a heat keeping process, and the like.

1 is a temperature graph according to the thermal control method of the electric pressure cooker according to the prior art.

The electric pressure cooker performs the heating process up to time t1, performs the steaming process from time t1, and when the internal temperature gradually decreases to reach the warming temperature I1, after the time t2, the internal temperature is The thermal insulation process is performed to maintain the thermal insulation temperature (I1).

When the conventional electric pressure cooker performs the warming process after cooking (after performing the heating process and the steaming process), it maintains the warming temperature (I1) for suppressing the odor generated by various bacteria. On the other hand, by the warming at the warming temperature (I1), as the warming time is continued, yellowing of the food, aging of the starch, drying occurs, the taste is reduced, there is a problem that the electrical energy is excessively consumed.

An object of the present invention is to provide a method for controlling the temperature of an electric pressure cooker to variably control the temperature in consideration of whether or not contact with the outside or the temperature of the warming process in performing the warming process after cooking.

In addition, an object of the present invention is to provide a method of controlling the heat of an electric pressure cooker that reduces energy consumption while maintaining the state of food optimally.

Insulation of the electric pressure cooker having a main body formed therein the heating space of the present invention, a main body lid installed to be opened and closed on the upper surface of the main body, and a pressure vessel installed inside the heating space to accommodate cooking and keeping warm In the control method, the heat insulation control method is the first temperature warming step of keeping the temperature of the pressure vessel after cooking and maintaining the first temperature, and during the execution of the first temperature warming step, when the body lid is opened or the first And a second temperature warming step of maintaining the temperature of the pressure vessel at a second temperature higher than the first temperature when the warming time of the temperature warming step exceeds the reference time.

In addition, when the body lid is opened, the second temperature warming step preferably includes a third temperature warming step of maintaining the temperature of the pressure vessel at a third temperature higher than the first temperature and lower than the second temperature.

Further, the second temperature warming step is to remove the temperature of the pressure vessel when the sum of the warming time of the first temperature warming step and the warming time of the third temperature warming step exceeds the reference time during the third temperature warming step. It is preferable to keep it at the second temperature higher than three temperatures.

According to the present invention, in performing the warming process after cooking, in consideration of whether the contact with the outside or the warming time of the warming process, by controlling the warming temperature, there is an effect of maintaining the state of the food being kept warm.

In addition, the present invention has the effect of reducing the energy consumption by adjusting the thermal insulation temperature while maintaining the state of the food optimally.

1 is a temperature graph according to the thermal control method of the electric pressure cooker according to the prior art.
2 is a block diagram of an electric pressure cooker for carrying out the present invention.
3 is a flow chart showing a first embodiment of the method for controlling heat of an electric pressure cooker according to the present invention.
4 is a temperature graph according to the first embodiment of FIG. 3.
5 is a flow chart showing a second embodiment of the method for controlling heat of an electric pressure cooker according to the present invention.
FIG. 6 is a temperature graph according to the second embodiment of FIG. 5.

In the following, the invention is explained in detail by means of figures and embodiments.

A general electric pressure cooker basically includes a main body (not shown) having an upwardly opened heating space therein, a main body lid (not shown) installed on the upper surface of the main body so as to be opened and closed, and detachably installed inside the heating space. It is configured to include a pressure vessel (not shown) in which control such as cooking and heat keeping in the opened internal space. The food container is accommodated in the pressure vessel, and cooking and warming control are performed.

 2 is a block diagram of an electric pressure cooker for carrying out the present invention. The electric pressure cooker is formed inside the main body to heat or pressure the pressure vessel 11, a timer 13 for calculating the time (current time, elapsed time, etc.), and opening of the main body lid Lid open detection device 15 to detect whether the door is closed or closed, a temperature sensor 16 to detect a temperature inside the main body or a temperature of the pressure vessel, and a display unit 17 to display a state of the electric pressure cooker, a menu, and the like. And an input unit 19 for acquiring a user input such as a menu selection, and a controller 20 for controlling the above-described components to perform control according to a cooking or cooking algorithm. Although the power supply required for this embodiment is not shown, such a power supply is only an element that is naturally provided to those skilled in the art to which the present invention pertains, and a description thereof will be omitted.

The heating unit 11 may be applied to not only a hot plate heater but also an induction heating heater. In particular, when an induction heater is applied, the control unit 20 may be provided with an inverter device for controlling the induction heater. In addition, the heating unit 11 may be composed of the upper heater of the inner surface of the main body lid, the side heater of the side of the heating space and the main heater between the pressure vessel and the bottom of the heating space.

The timer 13 calculates a time or time and applies it to the control unit 20.

Lid opening detection device 15 detects the opening and closing of the main body lid to transmit an open or closed signal to the control unit 20, the control unit 20 can confirm the lid opening or closing according to the signal.

The temperature sensing unit 16 may be configured as a central temperature sensor mounted below the pressure vessel or an upper temperature sensor mounted on the main body lid, and applies the sensing temperature of the mounted position to the control unit 20.

The control unit 20 is implemented as a kind of microcomputer, performs control according to the menu input from the input unit 19, but based on the detected temperature from the temperature sensing unit 16 according to the cooking or cooking algorithm corresponding to the selected menu In this way, the driving of the heating unit 11 is controlled.

The control unit 20 according to an input from the status information, the menu information, the cooking utensil on the display unit 17, and input unit 19, and performs general control cooking or cooking control, whereby the descriptions are omitted.

In the present invention, after the control unit 20 performs cooking control or cooking control, it is described in detail that the state of the food is optimally maintained by adjusting the temperature in the process of performing the warming process.

3 is a flowchart illustrating a first embodiment of a method for controlling heat of an electric pressure cooker according to the present invention, and FIG. 4 is a temperature graph according to the first embodiment of FIG. 3.

In FIG. 4, the control unit 20 controls the heating unit 11 to perform cooking control or cooking control until the time t1 so that the temperature of the food reaches the maximum.

In step S31, the control unit 20 reduces the heat generation of the heating unit 11, so that the temperature of the food (or the temperature of the pressure vessel) is kept at a first temperature T1. While the temperature of the food drops to the first temperature T1, the controller 20 adjusts the output of the heating unit 11 to such an extent that dew formed on the side surface and the upper side of the pressure vessel can be rolled up.

The controller 20 continuously receives the sensing temperature from the temperature sensing unit 16, and heats the first temperature T1 continuously after the time t2 at which the sensing temperature reaches the first temperature T1. The unit 11 is controlled to carry out a thermal insulation process. The first temperature T1 corresponds to a temperature for improving yellowing (discoloration), aging and drying of the food, and improving the taste and texture. For example, the first temperature T1 may be 70 ° C.

In addition, the controller 20 continuously calculates the warming time started from the time t2 by using the timer 13.

In step S33, the control unit 20 determines whether an opening signal indicating that the main body lid is opened is received from the lid opening detecting device 15 while maintaining the temperature of the first temperature. If an open signal has been received, go to step S37; otherwise, go to step S35.

In step S35, the control unit 20 compares the calculated warming time with the reference time, and if the warming time is greater than the reference time, proceeds to step S37, otherwise, proceeds to step S33 to determine the temperature of the first temperature. Perform a warming process. In the present embodiment, after the cooking, the main body lid is not opened while maintaining the temperature retention process of the first temperature, since microorganisms are hardly introduced from the outside, even if the heat retention is maintained at a relatively low temperature of the first temperature, The condition of the food may be optimally maintained during the reference time. For example, the reference time may be set to 24 hours.

In FIG. 4, at time t3, when the main body lid is opened for the first time after cooking, or when the warming time from time t2 exceeds the reference time, the process proceeds to step S37.

In step S37, the control unit 20 controls the heating unit 11 so that the warming temperature is raised and maintained at a second temperature higher than the first temperature. In this embodiment, the second temperature corresponds to a temperature at which the microorganism can be introduced by opening the lid, or after the warming time has passed the reference time, the growth of the microorganism is suppressed in the food and the odor is blocked. . For example, the second temperature may be set at 74 ° C.

Performing the warming process to the first temperature by the above-described step (S31) can reduce the power consumption by the heating unit 11 while maintaining the state of the food optimally.

FIG. 5 is a flowchart illustrating a second embodiment of a method for controlling thermal insulation of an electric pressure cooker according to the present invention, and FIG. 6 is a temperature graph according to the second embodiment of FIG.

In FIG. 5, the control unit 20 controls the heating unit 11 to perform cooking control or cooking control until the time t1 so that the temperature of the food reaches the maximum.

In step S41, the control unit 20 reduces the heat generation of the heating unit 11, so that the temperature of the food (or the temperature of the pressure vessel) is kept at the first temperature T1.

The control unit 20 continuously receives the sensing temperature from the temperature sensing unit 16 and heats the first temperature T1 continuously after the time t2 at which the sensing temperature reaches the first temperature T1. The unit 11 is controlled to carry out a thermal insulation process.

In addition, the controller 20 continuously calculates the warming time started from the time t2 by using the timer 13.

In step S43, the controller 20 determines whether an opening signal indicating that the main body lid is opened is received from the lid opening detecting device 15 while maintaining the temperature of the first temperature. If an open signal has been received, go to step S47; otherwise, go to step S45.

In step S45, the control unit 20 compares the calculated warming time with the reference time, and if the warming time is greater than the reference time, proceeds to step S51, otherwise proceeds to step S43, and the first temperature. Carry out the warming process. In this embodiment, after the cooking, the main body lid is not opened while maintaining the temperature retention process of the first temperature, since microorganisms are hardly introduced from the outside, the temperature is maintained at a relatively low temperature of the first temperature. In this case, the state of the food may be optimally maintained during the reference time.

In FIG. 6, at time t4, after the main body lid is opened for the first time after cooking, the process proceeds to step S47.

In step S47, the control unit 20 controls the heating unit 11 so that the warming temperature is raised to and maintained at a third temperature higher than the first temperature. In the present embodiment, when the microorganism can be introduced by opening the lid, the third temperature corresponds to a temperature at which the odor, yellowing, and aging caused by the growth of the microorganisms can be suppressed and the taste and texture can be improved. For example, the third temperature may be set at 72 ° C.

In step S49, the control unit 20 compares the calculated warming time (ie, the sum of the warming time of the first temperature and the warming time of the third temperature) with the reference time, and if the warming time is greater than the reference time, S51), otherwise, performs the warming process of the third temperature.

In step S51, the control unit 20 controls the heating unit 11, so that the warming temperature is raised and maintained at a second temperature higher than the third temperature. In the present embodiment, the second temperature corresponds to a temperature at which the microorganism may be introduced by opening the lid, or after the warming time passes the reference time, the breeding of the microorganism is suppressed in the food and the odor is blocked. . For example, the second temperature may be set at 74 ° C.

In Fig. 6, at time t5, when the warming time (sum of the warming time of the first temperature and the warming time of the third temperature) exceeds the reference time, the warming process of the third temperature is the warming process of the second temperature. Is changed to. In addition, when the heat retention time (warm time of the first temperature) exceeds the reference time during the heat retention process of the first temperature (when the process proceeds to step S51 in step S45), the first temperature The thermal insulation process does not perform the thermal insulation process of the third temperature, but performs the thermal insulation process of the second temperature.

Performing the warming process to the first temperature or the third temperature by the above-described steps S41 and S47 allows the power consumption by the heating unit 11 to be significantly reduced while maintaining the state of the food optimally. do.

Hereinafter, the present invention has been described in detail based on the embodiments of the present invention and the accompanying drawings. However, the scope of the present invention is not limited by the following embodiments and drawings, and the scope of the present invention will be limited only by the contents described in the claims below.

Claims (3)

A method of controlling heat of an electric pressure cooker including a main body having a heating space formed therein, a main body lid installed on the upper surface of the main body so as to be opened and closed, and a pressure container installed inside the heating space to accommodate cooking and keeping warm. The method of controlling thermal insulation may include:
A first temperature warming step of lowering the temperature of the pressure vessel after the cooking to maintain the first temperature;
If the body lid is opened during the execution of the first temperature warming step, or if the warming time of the first temperature warming step exceeds the reference time, the second temperature for maintaining the temperature of the pressure vessel at a second temperature higher than the first temperature; Insulation control method of an electric pressure cooker comprising a temperature keeping step. The method of claim 1, wherein when the body lid is opened, the second temperature warming step includes a third temperature warming step of maintaining the temperature of the pressure vessel at a third temperature higher than the first temperature and lower than the second temperature. Insulation control method of electric pressure cooker. The pressure vessel of claim 2, wherein the second temperature warming step is performed when the sum of the warming time of the first temperature warming step and the warming time of the third temperature warming step exceeds a reference time during the execution of the third temperature warming step. The temperature control method of the electric pressure cooker, characterized in that for maintaining the temperature of the second temperature higher than the third temperature.

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