KR20140081416A - The cooking system of rice cooking pot with multiple purposes - Google Patents

Abstract

The present invention relates to a cooking system for a multipurpose rice cooker partitioned into multiple cooking spaces and including a cooking information inputting step (S10) in which a user approach an input module and inputs cooking information composed of a cooking mode, a weight of cooking, the ingredients of the cooking, and a complete mode; and a cooking step (S20) of cooking the ingredients by controlling the operation of a steam discharge valve and a heating member, which are independently equipped in each cooking space, with a control module separately controlling cooking according to a complete mode value sorted into a simultaneous completion mode to simultaneously complete the cooking of each ingredient and a successive completion mode to successively complete the cooking of each ingredient. A sensor measuring step (S30) periodically measuring sensor information sorted per the pressure and temperature of each cooking space with a sensor module involves the cooking step at the same time. The cooking system is characterized by including a central processing unit integrally managing the input, control, and sensor modules by determining a cooking parameter value for controlling cooking based on cooking algorithms separately operating the cooking information received from the input module and the sensor information measured by the sensor module according to the complete mode value and transmitting the cooking parameter value to the control module.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a multi-

The present invention relates to a cooker for a multi-purpose rice cooker capable of individually controlling cooking and cooking processes for each inner pot separated into a plurality of spaces.

The necessity and functionality of kitchen appliances are increasing day by day in modern people 's eating habits that increase interest in health and diversify preference for food. Accordingly, the development of kitchen appliances suitable for various applications and various places is widely carried out in various forms in industry. On the other hand, in the food culture of the people of Korea, which is made of rice, the rice cooker is being developed much more subdivided and differentiated than any other kitchen appliances in terms of function and performance. In particular, many inventions aiming at the efficiency and stabilization of the control system and delicately reflecting the desire of consumers are implemented by implementing the electronic control for operating the rice cooker through a microcomputer or a DSP chip capable of computer operation .

Korean Patent Registration No. 10-0461961 discloses a method for producing a rice cake, which comprises the steps of setting a set heating temperature of a lower cooking heater higher than a set heating temperature of a heating heater for upper cooking to mature cooking cooking, And then turning off the electric power to heat the object to be cooked by the latent heat of holding the cooked rice.

Korean Patent Registration No. 10-0272856 discloses a cooking method in which a first step of judging a setting of pressure cooking, a second step of setting a cooking time when pressure cooking is set and then proceeding with a heating process when a start button is pressed, A third step of determining whether the process is finished or not, a fourth step of determining whether the heating process is completed, indicating whether the heating process is completed, And a sixth step of starting a steam discharge when the steam is discharged, and a sixth step of stopping the cooking after generating a buzzer sound when it is determined that cooking is completed when the dewatering process is completed. / RTI >

Each of the above-mentioned patents relates to a cook cooking system of a rice cooker that controls the heating temperature and the steam discharging operation of a rice cooker. However, in the rice cooker having a plurality of cooking spaces, There is a problem that it is difficult to apply the present invention to a multi-purpose rice cooker which is divided into a plurality of cooking spaces.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a cooking device and a control method for controlling the heating temperature and the pressure of the rice cooker separately, By controlling the completion time through adjustment of heating temperature, pressure and individual process time, it is possible to organically increase / decrease the cooking completion time of all cooking spaces, thereby providing independent cooking operation of each cooking space as well as selectivity for cooking completion time. It is an object to be solved to provide a cooking cooking system of a multi-purpose rice cooker with maximized cooking performance.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems.

The present invention relates to a cooking cooking system for a multi-purpose rice cooker, which comprises a plurality of cooking spaces and is capable of individually cooking cooking according to a cooking space, wherein a user approaches the input module to generate cooking mode, cooking weight, (S10) for selecting and inputting cooking information, and a simultaneous finishing mode for simultaneously completing the cooking of each cooking utensil and a sequential finishing mode for sequentially completing the cooking of each cooking utensil And a cooking step (S20) of controlling the operation of the heating means and the cooking device by controlling the operation of the heating device and the steam discharge valve independently provided for each cooking space by the control module for separately controlling the cooking operation according to the completion mode value, In the cooking stage, the sensor module periodically measures sensor information classified into pressure and temperature by cooking space And a sensor measurement step (S30). The cooking parameter is used to control the cooking operation according to a cooking algorithm executed according to the cooking mode information received from the input module, the sensor information measured by the sensor module, And a central processing unit for integrally managing the input, control, and sensor modules by transmitting a value to the control module, wherein the cooking mode is divided into individual processes of a calling process, a heating process, and a pausing process, And a heating mode in which the cooking process is divided into individual processes of a heating process, a heating process, and a resting process, and the heating mode is divided into individual processes of a heating process and a resting process, A heating temperature maximum value and a heating temperature variation width, an individual process progress time and a cooking completion time, and the central processing unit corrects the cooking parameter value And is inquired.

Wherein the cooking algorithm includes a cooking parameter mapping step of mapping the cooking parameter values to each cooking space, and an automatic warming activation step of automatically switching the cooking space after completion of cooking to the keep-warm mode by each cooking space And the cooking completion is sequentially performed for each cooking space.

A priority determining step of comparing the cooking completion times of the cooking parameters of the respective cooking spaces with each other to give the highest priority from the cooking space in which the cooking completion time is maximized; And a cooking process designing step of correcting the cooking parameter information according to each cooking space.

Wherein the cooking process designing step modifies the cooking parameters so that the cooking time of the next catering space other than the cooking space with the highest priority is extended.

The cooking process designing step modifies the cooking parameters so that the cooking time of the remaining primary cooking spaces excluding the cooking space with the lowest priority is reduced.

The cooking process designing step is characterized by extending the cooking time of the cooking space with the lowest priority and modifying the cooking parameters such that the cooking time of the cooking space having the highest priority is reduced.

The cooking algorithm is characterized in that the cooking completion time is increased or decreased by adjusting the heating process temperature variation width set in the cooking parameters and adjusting the individual process progress time of the heating process.

Wherein the cooking algorithm is characterized in that the cooking completion time is increased or decreased by adjusting the heating process temperature variation width set in the cooking parameter and adjusting the individual process progress time of the boiling process.

The cooking algorithm includes a waiting process for keeping the internal heating temperature in the cooking space constant between individual processes constituting each cooking mode.

Wherein the cooking algorithm includes a steam sharing step of introducing high-temperature steam generated in the cooking cavity during the steam-mode heating process to shorten the individual process time of the heating process, thereby reducing the cooking completion time.

Wherein the cooking algorithm is a step of adjusting the opening and closing degree of the steam discharge valve that is opened during the resting process of the cooking mode and the steaming mode so as to increase or decrease the individual process progress time of the resting process so as to increase or decrease the cooking completion time, The minimum adjustment range of the deviation is 0.03 bar and the maximum adjustment displacement is limited to 0.10 bar.

The cooking algorithm is characterized in that the cooking completion time of the corresponding cooking mode is increased or decreased by repeatedly configuring at least one of the individual processes constituting the cooking, steamed, and keeping mode.

The cooking algorithm is characterized in that the cooking start time of the specific cooking mode is delayed and the cooking completion time of all the cooking modes is equalized.

The present invention is advantageous in that different cooking operations are individually performed by performing a cooking process based on cooking parameters given to each cooking space so that the cooking process of the rice cooker divided into a plurality of cooking spaces can be performed independently, The cooking operation is performed independently and the cooking time is completed, and the cooking operation of all the cooking spaces can be performed at the same time or sequentially, thereby enabling various cooking patterns according to the user's life pattern .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a cook cooking system for a multi-purpose cooker according to the present invention; FIG.
Figure 2 is an illustration of an input menu panel according to the present invention;
3 is a flow chart of the entire configuration of a cook cooking system for a multi-purpose cooker according to the present invention.
FIG. 4 is a flowchart of the arithmetic processing of the cooking algorithm according to the sequential completion mode. FIG.
FIG. 5 is a flowchart of the arithmetic processing of the cooking algorithm according to the simultaneous completion mode. FIG.
FIG. 6 is a time-heating temperature graph showing the heating temperature and the cooking completion time for each process by adjusting the heating process progress time.
FIG. 7 is a time-heating temperature graph showing the heating temperature and the cooking completion time for each process by controlling the duration of the soaking process.
8 is a time-heating temperature graph showing the heating temperature and the cooking completion time for each process by the repetition of the atmospheric process and the heating process.
9 is a time-heating temperature graph showing the heating temperature and the cooking completion time for each process by the heating process configuration in which the vapor sharing process is added.

The present invention is not limited to the scope of the present invention and is not intended to limit the scope of the present invention, And that this is only limited by

The present invention relates to a system for determining a priority of a cooking cooking operation for each cooking space and controlling a procedure of a detailed individual process according to a cooking mode for each cooking space in order to control a cooking cooking operation of a rice cooker divided into a plurality of cooking spaces .

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings. 1 is a general block diagram of a cooking cooking system for a multi-purpose rice cooker according to the present invention, in which a user accesses an input module and inputs cooking information consisting of cooking mode, cooking weight, cooking contents and completion mode (S10), and a finishing mode value divided into a simultaneous finishing mode for simultaneous completion of cooking of each cooking contents and a sequential finishing mode for sequentially completing the cooking of each cooking utensil And a cooking step (S20) of controlling the operation of the heating means to control the operation of the heating means and the steam discharge valve independently provided for each cooking space by the control module, wherein in the cooking step, And a sensor measuring step (S30) for periodically measuring sensor information classified into temperature, Information and sensor information measured by the sensor module are classified according to the completion mode value, and the cooking parameter for controlling the cooking operation for each cooking space is determined by the cooking algorithm and transmitted to the control module, And a central processing unit which is integrally managed.

The cooking mode includes a cooking mode divided into three separate processes: a calling process, a heating process, and a resting process; a steaming mode divided into three separate processes; a calling process, a heating process and a resting process; Wherein the cooking parameters include a heating temperature maximum value and a heating temperature variation width, an individual process progress time, and a cooking completion time with respect to an internal temperature of the cooking space for each process, And the cooking parameter information is managed by the central processing unit.

Meanwhile, the cooking algorithm included in the central processing unit includes a cooking parameter mapping step of mapping the cooking parameter values divided and defined by the cooking information in advance for each cooking space, and a cooking parameter mapping step of, for each cooking space, And an automatic warming-up step provided to automatically switch the cooking mode to the automatic cooking mode, wherein the cooking completion time of each cooking space is compared with each other, And a cooking step of designating cooking parameter information for each cooking space in accordance with a priority value set for each cooking space, And a simultaneous cooking algorithm that simultaneously finishes cooking. As described above, the cooking algorithm is classified so that the corresponding cooking operation can be implemented according to the completion mode of the individual cooking space.

In addition, the cooking time may be controlled by modifying the cooking parameters so that the cooking time of the next-ranked cooking space excluding the cooking space having the highest priority in the cooking process designing step is extended. In addition, The cooking time may be controlled by modifying the cooking parameters so that the cooking time of the leading cooking space is reduced. In addition, it is possible to extend the cooking time of the lowest priority cooking space and to modify the cooking parameters so as to reduce the cooking time of the cooking space with the highest priority, thereby reconstituting the cooking completion time of the entire cooking space at the same time.

Meanwhile, the cooking algorithm selects one of the three cooking methods defined in the cooking process designing step, subtracts the cooking completion time of the remaining cooking spaces from the cooking completion time of the highest priority cooking space, And the cooking completion time of all the cooking spaces can be adjusted to the same by adjusting the individual process progress time according to the selected cooking mode of each cooking space by the cooking time difference. The method of adjusting the individual process progress time can be implemented as follows.

The cooking algorithm may increase or decrease the cooking completion time by adjusting the individual process progress time of the heating process by increasing or decreasing the heating temperature variation width set in the cooking parameters as shown in FIG. That is, by increasing the heating temperature increase width in the cooking space per unit time to be smaller than the heating temperature variation width (占 폚 / sec) of the heating step a defined in the original cooking parameters, the time for reaching the heating temperature maximum is increased, The time for completing the cooking process is extended or the time for reaching the heating temperature maximum value is increased by increasing the variation range of the flammable temperature, thereby shortening the heating process progress time and controlling the cooking operation in advance of the cooking completion time.

As shown in FIG. 7, the cooking time may be increased or decreased by adjusting the heating process temperature variation stepwise and by adjusting the individual process progress time of the burning process. That is, the step of forming the so-called step b is called the heating temperature change width smaller than the heating temperature change width of the step a, thereby increasing the time required for the completion of the cooking process, or the heating temperature variation width of the step c is set to the cooking parameter The heating temperature average value in the calling step c is made larger than the heating temperature average value in the calling step a, thereby making it possible to shorten the calling step time.

On the other hand, the cooking algorithm may include a waiting process for keeping the internal heating temperature in the cooking space constant between individual processes constituting each cooking mode, as shown in Fig. 8, in individual processes of the cooking mode. In FIG. 8, a plurality of standby processes are divided and arranged in the heating process, and the heating process is continued for a predetermined period, and the heating process is repeatedly performed after the predetermined standby process is repeated.

At this time, the atmospheric process may be performed by regulating the temperature in the cooking space to be constant by constituting the atmospheric process to emit a certain amount of calorific value through the heating means supplied from the side of the cooking space. When the heating process and the dormant process are repeated, the above-described structure has a disadvantage in that heat loss is generated due to a decrease in the heating temperature in the dormant process. However, in the repeated heating and the atmospheric process, Since the range is kept constant, the burden of rapid heating in the heating process following the atmospheric process is significantly reduced.

In addition, as shown in FIG. 9, the steam-sharing process for introducing the high-temperature steam generated in the other cooking space during the heating process may be included to shorten the individual process time of the heating process, thereby reducing the cooking completion time. That is, when the cooking operation is performed in the steaming mode or the keeping operation is performed in the keep-warm mode, the steam in the other cooking cavity is introduced during the heating process to increase the heat source, thereby completing the cooking in a time shorter than the cooking completion time defined in the cooking parameters . At this time, on the upper side of the partition means of the inner pot including the partitioning means for dividing the cooking spaces, a plurality of through holes are formed in a grid array or the like, so that the steam of the cooking space can be easily moved to the other cooking space do.

It should be noted that the heating temperature shown in FIGS. 6 to 9 means the internal temperature of the actual cooking space.

6 to 9, the pressure in the cooking space can be adjusted in individual processes of each cooking mode by gradually adjusting the opening / closing degree of the steam discharge valve during the cooking operation proceeding through the cooking algorithm.

In particular, the cooking completion time may be increased or decreased by increasing / decreasing the individual process progress time of the resting process by gradually adjusting the opening / closing degree of the vapor discharge valve opened during the resting process of the cooking mode and the steamed mode. In other words, in order to increase the downtime process time, the pressure deviation of the steam discharge valve is made small so that the steam is gradually discharged. In order to reduce the downtime process time, the pressure deviation of the steam discharge valve is greatly increased, The process time can be increased.

In this case, the minimum regulation range of the pressure deviation controlled by the steam discharge valve is 0.03 bar, and the maximum regulation displacement is constituted by 0.10 bar. The total pressure range may be constituted from 0.80 bar to 1.40 bar, It is well known that it may be different depending on the capacity.

Further, the cooking algorithm may increase or decrease the cooking completion time of the corresponding cooking mode by repeatedly configuring at least one of the individual processes constituting the cooking, steam, and keeping mode. For example, the individual processes constituting the above-described cooking mode are composed of three separate processes, namely, a calling process, a heating process, and a resting process. A standby process is added to the heating process, And the cooking completion time can be increased. In addition, by making the heating process and the resting process constitute two or more repetitions of the heating process and the rest process constituting the keep-warm mode by increasing the execution time of the keep-warm mode, the cooking completion time of the keep- will be.

On the other hand, the cooking algorithm may equalize the cooking completion time of all the cooking modes by delaying the cooking start time of the specific cooking mode. For example, assuming that the cooking completion time of the specific cooking mode corresponding to the brewing priority is 26 minutes and the cooking completion times of the remaining cooking modes are 20 minutes and 14 minutes, respectively, The cooked food was prepared for 14 minutes, while the cooked food was prepared for 12 minutes without cooking. After 12 minutes, cooking was started. So that the cooking completion of all the cooking contents can be simultaneously performed.

Now, the components and functions of the input module, the control module, the sensor module, and the central processing unit, which are the main constituent modules constituting the cook cooking system of the present multi-purpose rice cooker, are described.

The input module is a module that is performed in a process of inputting cooking information through an input menu panel (LCD panel or button type) that can be provided on the front or top surface of the rice cooker by the user, And a series of software for temporarily storing the set cooking information or transmitting the cooking information to the central processing unit. The format of the specific input menu panel may be largely composed of a button area of '<menu>', 'start' and 'cancel' on the left side and an LCD panel on the right side as shown in FIG. The upper part of the LCD panel is divided into a cooking mode selection area consisting of 'a space 1 space 2 space 3' for selecting each cooking space, a cooking mode selection area composed of ''Anda' cooked contents selection area 'consisting of' rice grain bread dumpling dumplings'. In FIG. 2, the contents of the cooked rice dumplings are composed of rice grains, but this is merely an example. In addition to the cooking contents shown above, various kinds of rice (white rice, brown rice, nutritional rice, Etc.), soup type, stew type, samgyetang, galbi steam, chicken steam, sweet potato, steamed egg, boiled egg, steamed fish, steamed rice, steamed steamed potatoes, and potatoes. On the other hand, the cooking weight selection region may be divided into 'meal' unit used for the rice or 'weight (g)' unit used for the other food materials (eg, ribs, steamed chicken, sweet potatoes). Also, in the cooking weight selection region, the above-mentioned '2 to 10 servings' are mentioned, but the specific cooking pot numbers may be variously configured according to the size or the specification of the cooker.

And a steam discharge valve status display area for indicating an open / closed state of the steam discharge valves provided separately for each individual cooking space. On the other hand, at the lower end, a cooking state display area indicating an ongoing cooking state for each individual cooking space and a completion mode selecting area for selecting a simultaneous finishing mode for concurrently performing cooking completion for each cooking space sequentially .

The control module is a component for directly controlling the vapor discharge valve and the heating means independently provided for each cooking space according to the cooking parameter value determined by the central processing unit, and is a portion where the electronic circuit and the mechanical driving element are combined. The steam discharge valves may be provided one by one for each cooking space, or the pressure of the entire cooking space may be controlled through a common steam discharge valve. However, in the case of using a common steam discharge valve, it is noted that the steam discharge valve must be in a closed state until the cooking of all cooking spaces is finally completed.

Preferably, the heating means is independently arranged on the bottom surface and the side surface of the outer pot that are seated in the rice cooker, and the heating process is separately performed for each cooking space. The steam discharge valve may use a solenoid valve capable of on / off discontinuous control, but it is more preferable from the viewpoint of the present invention to use a solenoid valve by a proportional pressure control method capable of linearly and continuously controlling .

The sensor module may be constituted by a temperature sensor, a pressure sensor, etc., and the position of each sensor is selected for each cooking space, and the sensor information constituted by temperature and pressure inside the cooking space is measured and periodically transmitted to the central processing unit, It is preferable that the cooking parameters are modified in real time while the additional cooking operation is in progress so that the cooking operation can be smoothly developed.

The central processing unit may include a microcomputer or a DSP chip as a main system for integrally managing the execution of the input module, the control module, and the sensor module, as described above, to advance the cooking operation. The completion mode value is detected through the cooking information transmitted from the input module, and the cooking parameter value is edited according to the cooking algorithm classified according to the simultaneous completion mode and the sequential completion mode, and the configuration of the individual processes is organically recombined The control module controls the operation of the heating means and the steam discharge valve according to the configuration of the individual process for each cooking mode recombined with the cooking parameters so that the cooking operation can proceed.

As described above, the input module, the control module, the sensor module, and the central processing unit constituting the present invention have been described. Now, the cooking process of the rice cooker based on the configuration module will be described in detail.

According to the input menu panel, when the user selects one of the cooking space selection regions by pressing the &quot;<menu&quot; button, the selection cursor is moved to the cooking mode selection region. Button to select the remaining cooking weight selection area, the cooking contents selection area and the completion mode selection area, and finally, when the 'start' button is pressed, the operation of the rice cooker is started. Also, when the rice cooker is in operation or when the selected region is deselected, the operation of the rice cooker may be stopped or the selection may be canceled by pressing the 'cancel' button.

Now, the process of the cooking process based on the cooking algorithm and the cooking parameters, using the cooking information as a parameter, in the state where the cooking information is input through the input menu panel, will be described.

FIG. 3 is a flowchart showing a process to be performed after the cooking information input step. Based on the cooking information transmitted by the input module, the central processing unit first determines the cooking operation decision based on the number of cooking spaces.

At this time, when the number of the cooking spaces selected by the user is one, the cooking parameter mapping process is directly entered without omitting the procedure for the completion mode as shown in FIG. At this time, the cooking parameter information is constituted of four parameters including the heating temperature maximum value, the heating temperature variation width, the individual process progress time, and the cooking completion time as described above. The cooking parameters can be defined in a table form in a separate memory chip interlocked with the central processing unit.

The maximum value of the heating temperature is for limiting the internal heating temperature range of each cooking space to be processed according to the process. To shorten the heating process, the maximum heating temperature (the maximum temperature at which the cooking contents in the cooking space are heated) However, it is preferable to adjust the heating temperature variation range described below so as to increase or decrease the heating process time. On the other hand, the heating temperature variation width is a numerical value controlled to accelerate or decelerate the temperature change in the cooking space. In the present invention, the main method is to control the heating process time by controlling the heating temperature variation width. The individual process progress time means the time required for the individual processes constituting each cooking mode. The control for controlling the cooking operation by changing the individual process progress time itself separately from the heating temperature maximum value or the heating temperature variation width Variable. Although the cooking completion time is not a factor for changing the cooking operation itself, the cooking completion time allocated to each cooking space is determined, and the cooking operation is smoothly configured through the control of the heating temperature maximum value, the heating temperature variation width, The heating temperature maximum value, the heating temperature variation width, and the individual process progress time, so that the cooking operation can be performed. The specific values of the heating temperature maximum value, the heating temperature variation width, the individual process progress time, and the cooking completion time described above can be experimentally changed depending on the mechanical design method of the rice cooker or the constitution of the component material, It is omitted.

The above-described cooking parameters are mapped for each cooking space and the cooking operation is performed. The heating temperature maximum value for each process of the cooking parameters stored in the memory chip, which is set to the cooking mode, the cooked content, the cooked weight, and the central processing unit, (Heating process) is 60 ° C./130 ° C. and the heating temperature variation width (called process / heating process) is A ° C./sec/B ° C./sec and the individual process progress time (called process / heating process / / b min / c min, and the cooking completion time is d minutes (a min + b min + c minutes), the central processing unit transmits the cooking parameters to the control module, Control is started.

The pressure control is performed immediately before reaching the reference pressure for each cooking mode (eg cooking mode: 1.3 bar, steam mode: 1.2 bar, etc.) when the pressure is increased by heating the interior of the cooking space of the heating means for each individual processing step The steam discharge valve is opened to discharge the steam to control the pressure or to control the amount of heat generated by the heating means itself. On the other hand, the temperature control can be performed stepwise by adjusting the heating amount of the heating means (the lower portion, the upper portion, and the side portion of the cooking space) provided in the rice cooker according to the maximum heating temperature and the variation range of the heating temperature. At this time, it is noted that the heating temperature maximum value and the heating temperature variation width represent the heating temperature value inside the cooking space, and it is not the heating temperature of the heating means itself. When the cooking completion time is reached through the control of the cooking operation of the control module, the cooking operation is terminated and the heating mode is automatically entered.

As described above, the overall description of the cooking operation in the cooking space has been made, and now the process will be described separately for the sequential completion mode and the simultaneous completion mode when the number of the cooking spaces selected by the user is two or more.

* Configuration of sequential completion mode

In this mode, as shown in FIG. 4, an operation mode in which cooking completion is individually performed for individual cooking spaces is performed, and individual cooking spaces are subjected to independent processes according to the selected cooking mode without modification to the cooking parameters. However, as shown in FIG. 4, the cooking space in which the cooking is completed first automatically enters the keep-warm mode, and the time for discharging the steam can be individually performed each time cooking is completed for each cooking space. Although not shown in the flowchart of FIG. 4, steam may be simultaneously discharged at the time when cooking of each cooked food item is completed. On the other hand, in the cooking operation of the cooking space selected in the 'steaming mode' in the sequential finishing mode, the steam cooking process is efficiently performed by sharing the high temperature steam generated during the process of 'cooking mode' or ' The cooking time may be shorter than the preset 'cooking completion time' in the cooking parameters.

* Composition of Simultaneous Finish Mode (Extending cooking completion time of remaining cooking space based on top priority cooking space)

In this mode, as shown in FIG. 5, an operation mode for simultaneously performing cooking completion for each individual cooking space requires modification to the cooking parameters, and prioritization of each cooking space is performed prior to modification of the cooking parameters The process is accompanied.

As shown in FIG. 5, in the first step of the priority determination, the central processing unit accesses the cooking parameters and searches for the cooking completion time defined for each cooking space. The cooking time is compared with the cooking time and the highest priority is given from the cooking space where the cooking time is the maximum. For example, when the contents of cooking mode / cooking weight / cooking contents by cooking space are as shown in Table 1 below, the priority is calculated as follows. For reference, in addition to the cooking contents shown in Table 1 above, various types of rice (white rice, brown rice, nutritional rice, bean rice, etc.) Egg steamed, egg boiled, steamed fish, steamed rice, steamed potatoes, potatoes, and other cooked ingredients may be applied.

division

Catering information

Cooking parameter
Cooking mode

Cooking weight
Cooking contents

Cooking time (minutes)
Catering space 1

Steam mode
1 serving
dumpling
25
Catering Room 2

Cooking mode
For 3 people
rice
27
Catering Room 3

Insulation mode
For 2 people
Miso rice
6

In Table 1, the cooking completion time of the cooking space 1 is defined as 25 minutes, the cooking space 2 is defined as 27 minutes, and the cooking space 3 is defined as 6 minutes. Therefore, the priority of the cooking space 2 having the longest cooking completion time is 1, the priority of the cooking space 1 is 2, and the priority of the cooking space 3 is 3. In this embodiment, the cooking time of the cooking space 1 and the cooking space 3 excluding the cooking space 2 corresponding to the highest priority is extended so that the cooking spaces 1, 2, and 3 can be cooked at the same time. Therefore, the cooking space 2 is configured so that the control module can start the pressure and temperature control by the already defined cooking parameter mapping without any additional cooking parameter modification, and the cooking space 1 and the cooking space 3 are configured to modify the already defined cooking parameter value , And transmits the changed cooking parameters to the control module, and notifies the control module of the change of the process algorithm (arrangement and number of repetitions of the process).

1. Adjustment of cooking operation of cooking space 1

First, the cooking completion time of the cooking space 1 is 25 minutes, which is shorter than the cooking completion time of the cooking space 2 by two minutes, so that the cooking time of the cooking space 1 is increased by the above two minutes. Since the cooking mode of the cooking space 1 is the steaming mode, it consists of three separate processes: a heating process, a vapor sharing process, and a resting process. At this time, in this embodiment, the cooking operation of the heating process is adjusted so that the cooking completion time is adjusted to be equal to the cooking completion time of the cooking space 2. The method of controlling the cooking operation of the heating process is to reduce the heating temperature variation width by A ° C through the heating temperature control method as shown in FIG. 6, thereby delaying the time to reach the final heating temperature to be satisfied in the steam cooking, Instead of extending the processing time by C minutes (2 minutes) or by reducing the heating temperature variation width by A +? 占 폚, a vapor sharing process as shown in Fig. 9 is added so that the heating temperature variation width further reduced by? There may be a method in which the heating process progress time of the cooking space 1 is equally extended by C minutes (2 minutes). As shown in FIG. 8, the heating process may be repeatedly carried out by a plurality of heating processes and a plurality of atmospheric processes repeatedly. In the three heating processes of FIG. 8, The cooking temperature of the cooking cavity 1 may be extended by controlling the heating rate of the heating process by making the width of the heating temperature change smaller as the temperature of the third heating process is increased. On the other hand, in the purging mode corresponding to the last step in the cooking cavity 1, the opening and closing degree (pressure deviation) of the steam discharge valve is slightly reduced by using the above-described pressure adjusting method, It may also constitute an auxiliary role in extending the completion time.

On the other hand, the cooking start time of the cooking space 1 may be delayed by 2 minutes to perform the cooking operation. At this time, the cooking operation of the cooking space 1 may not be started for the initial 2 minutes, and the cooking operation by the steaming mode may be started when the time of 2 minutes elapses. With this configuration, power consumption during the initial 2 minutes can be reduced.

2. Adjustment of cooking motion of cooking space 3

First, the cooking completion time of the cooking space 3 is 6 minutes, which is 21 minutes shorter than the cooking completion time of the cooking space 2, so that the cooking time (warming) of the cooking space 3 is increased by 21 minutes.

However, since the cooking mode of the cooking cavity 3 is a simple keep-warm mode rather than a real cooking process, a heating process in which heat is supplied by the heating means and a resting process in which heat is held in the heat- Or the heating time can be extended by decreasing the heating temperature variation width of the cooking space 3 by B 占 폚 or the heating temperature variation width can be set to a heating temperature variation width of the set cooking parameters The cooking time of the cooking space 3 is made equal to the cooking completion time of the cooking space 2 by adding a waiting process between the heating process and the resting process so that the heating condition can be continuously maintained.

On the other hand, when the cooking mode of the cooking cavity 3 is the cooking mode other than the keep-warm mode, the cooking operation of the cooking cavity 3 is not started for the initial 21 minutes in the cooking operation control, The cooking operation may be started. With this configuration, the power consumption of the initial 21 minutes can be reduced.

In this embodiment, the cooking completion times of all the cooking spaces are equalized through the method of extending the cooking completion time of the remaining cooking spaces based on the highest priority cooking space (cooking space having the maximum cooking completion time), but as described above The cooking completion time of the remaining cooking space is advanced based on the lowest cooking space, the cooking completion time of the highest priority cooking space is advanced, and the cooking completion time of the lowest cooking space is delayed to equalize the cooking completion time of all the cooking spaces You may. However, as in the present embodiment, when the cooking completion time of the lowest ranking cooking space is significantly shorter than the cooking completion time of the highest priority cooking space, the cooking completion time is adjusted based on the cooking completion time of the highest priority cooking space, And the cooking completion time of the lowest-ranked cooking space are increased or decreased, respectively, thereby making it possible to equalize the cooking completion time of each cooking space.

As described above, by comparing the sensor information (temperature, pressure) value obtained through the sensor module with the cooking parameter (in particular, the heating temperature variation width and the heating temperature maximum value), the temperature value in the cooking space It is desirable that the control module increase or decrease the power supplied to the heating means so that the heating action can be changed when the prescribed heating temperature variation width is exceeded or less than the specified heating temperature variation width. Further, when the pressure is higher than the proper pressure by heating, it is appropriate to control the pressure by reducing the power supplied to the heating means.

As described above, according to the present invention, various cooking contents are cooked in various cooking modes by a cooking mode subdivided so that the cooking operation can be performed independently for each individual cooking space, cooking parameters and cooking algorithms classified according to each cooking mode, Thereby maximizing the multi-use efficiency of the rice cooker.

The foregoing and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It is necessary to clarify the belonging.

S10: Culinary information input step S20: Cooking step
S30: Sensor measurement step

Claims (13)

A multi-use rice cooker (1) comprising a plurality of cooking spaces (1)
A cooking information input step (S10) in which a user accesses an input module to selectively input cooking information consisting of cooking mode, cooking weight, cooking contents, and completion mode;
A control module for separately controlling the cooking operation according to the completion mode value divided into a simultaneous completion mode for simultaneously completing the cooking of each cooking contents and a sequential completion mode for sequentially completing the cooking of each cooking contents And a cooking step (S20) for controlling the operation of the heating means and the steam discharging valve independently provided for each cooking space to cook the cooking contents,
A sensor measuring step S30 periodically measuring sensor information classified into pressure and temperature by the sensor module in the cooking step; And a central processing unit for integrally managing the input, control, and sensor modules by transmitting the cooking parameter values for controlling the cooking operation to the control module according to the sensor information and the cooking algorithm executed in accordance with the completion mode value, ,
The cooking mode includes a cooking mode in which the cooking process is divided into individual processes of a heating process and a dormant process, a steaming mode in which the cooking process is divided into individual processes of a calling process, a heating process, and a resting process, Wherein the cooking parameters include a heating temperature maximum value and a variation range of the heating temperature with respect to the internal temperature of the cooking space, individual process progress times and cooking completion times, and the central processing unit Wherein the cooking parameter value is corrected and inquired by the cooking parameter setting means.
The method according to claim 1,
Wherein the cooking algorithm includes a cooking parameter mapping step of mapping cooking parameter values for each cooking space,
And an automatic warming-up step of automatically switching to a keep-warm mode after completion of cooking, wherein the cooking space in which the cooking is completed for each cooking space is completed, and the cooking completion is sequentially performed for each cooking space. system.
The method according to claim 1,
Wherein the cooking algorithm compares the cooking completion times of the cooking parameters for each cooking space to give the highest priority from the cooking space where the cooking completion time is maximized;
And a cooking process designing step of correcting the cooking parameter information for each cooking space according to a priority value set for each cooking space, so that the cooking completion is simultaneously performed for each cooking space.
The method of claim 3,
Wherein the designing step of the cooking process modifies the cooking parameters so that the cooking time of the next-order cooking space excluding the cooking space having the highest priority is extended.
The method of claim 3,
Wherein the designing step of the cooking process modifies the cooking parameters so that the cooking time of the remaining primary cooking spaces excluding the cooking space with the lowest priority is reduced.
The method of claim 3,
Wherein the cooking process designing step modifies the cooking parameters so as to extend the cooking time of the cooking cavity with the lowest priority and reduce the cooking time of the cooking cavity with the highest priority.
The method according to claim 1,
Wherein the cooking algorithm increases / decreases a cooking completion time by adjusting a heating process temperature change interval set in a cooking parameter to adjust an individual process progress time of the heating process.
The method according to claim 1,
Wherein the cooking algorithm increases or decreases the cooking completion time by adjusting the heating process temperature variation width set in the cooking parameter and adjusting the individual process progress time of the boiling process.
The method according to claim 1,
Wherein the cooking algorithm includes an atmospheric process for keeping the internal heating temperature in the cooking space constant between individual processes constituting each cooking mode.
The method according to claim 1,
Wherein the cooking algorithm includes a steam sharing step of introducing high temperature steam generated in the other cooking space during the heating process in the steaming mode so as to shorten the cooking completion time by shortening the individual processing time of the heating step Cooking Cooking System.
The method according to claim 1,
Wherein the cooking algorithm is a step of adjusting the opening and closing degree of the steam discharge valve opened during the pausing process in the cooking mode and the steam mode to gradually increase or decrease the cooking completion time by increasing or decreasing the individual process progress time of the pausing process,
Wherein the minimum adjustment range of the pressure deviation controlled by the steam discharge valve is 0.03 bar and the maximum adjustment displacement is limited to 0.10 bar.
The method according to claim 1,
Wherein the cooking algorithm repeatedly constructs at least one of the individual processes constituting the cooked, steamed, and kept heat mode, thereby increasing or decreasing the cooking completion time of the corresponding cooking mode.
The method according to claim 1,
Wherein the cooking algorithm slows the cooking start time of the specific cooking mode and equalizes the cooking completion time of all the cooking modes.

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