KR20170009515A - Device for automatic cooking and method the same - Google Patents

Device for automatic cooking and method the same Download PDF

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Publication number
KR20170009515A
KR20170009515A KR1020150101718A KR20150101718A KR20170009515A KR 20170009515 A KR20170009515 A KR 20170009515A KR 1020150101718 A KR1020150101718 A KR 1020150101718A KR 20150101718 A KR20150101718 A KR 20150101718A KR 20170009515 A KR20170009515 A KR 20170009515A
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South Korea
Prior art keywords
unit
cooking
cooking vessel
drinking water
heating
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KR1020150101718A
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Korean (ko)
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KR101709639B1 (en
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이경훈
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주식회사 아이제테크
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Cookers (AREA)

Abstract

The present invention relates to an automatic cooking apparatus and a cooking method thereof. The apparatus comprises: a cooking vessel unit where food is cooked; a water supply unit supplying edible water to the cooking vessel unit; at least one food material supply unit supplying food materials different from each other; a heating unit applying heat to the cooking vessel unit; a sensor unit detecting the quantity of edible water supplied by the water supply unit and detecting the temperature of the cooking vessel unit; and a control unit receiving information about the quantity of the edible water from the sensor unit to make the quantity of supply water of the water supply unit be a predetermined quantity, receiving information about the temperature of the cooking vessel unit from the sensor unit to adjust a heating level and time of the heating unit in order to attain a predetermined temperature, and setting time to make the food material supply unit insert a fixed food material in a predetermined time, so as to make the food material supply unit insert the fixed food material. Therefore, since the edible water, the intensity of flame, and the food material are automatically adjusted without dedicated personnel, personnel expenses are reduced and taste of food intended by a cooker can be exhibited without variation.

Description

[0001] The present invention relates to an automatic cooking apparatus,

The present invention relates to a cooking apparatus and a cooking method.

Generally, Korea's unique foods such as Pungyeongguk, Seolgangtang, and Galbi-tang should be heated for a long time in order to make soup with concern about the bones. When boiling the pot (cooking vessel) for a certain period of time, deep-boiled broth can be obtained. When the broth is used, purified water (drinking water) is supplied until the broth of the broth is no longer concerned, . Here, it is very important to manage the level of the inside of the pot because the quality of the broth can be degraded if the replenishing time of the potable water is slow enough to lower the level of the pot, or if the water is supplied too early. Therefore, it is necessary to replenish water as much as it is consumed when using the above-mentioned broth. However, since it is necessary to detect the level of the pot from time to time by a dedicated manpower, management by a dedicated manpower is required and accurate level management is very difficult.

In view of such problems, Korean Patent Registration No. 10-1271519 discloses a germ extract manufacturing apparatus and a germ extract manufacturing method. The disclosed germ-gass production apparatus includes a plurality of steam cauldron, a first tank for removing oil from the germ that has been boiled in the steam cauldron, a second tank for introducing the germ with the oil removed from the first tank, A homogenizer for homogenizing the germ of the second tank, and a low-temperature tank for storing the homogenized germ, so that the taste of the gomtang can be uniformly mass-produced by a plurality of steam cauldron and homogenizer The effect can be expected.

The conventional germ cake manufacturing apparatus and manufacturing method configured as described above have a problem that it is difficult to exactly match the amount of water optimized for food production by optionally supplementing hot water one to two times.

Further, conventionally, there has been no report on a technique of automatically adjusting the amount and intensity of drinking water to a predetermined threshold range in order to cook food, and thereby producing the same taste desired by the cooker.

Patent literature: Korean Patent No. 10-1271519

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the conventional art as described above, and it is an object of the present invention to provide a method and apparatus for automatically adjusting the level of potable water and fire intensity for a predetermined time, And to provide an automatic cooking device for setting different ingredients into a predetermined time by setting a time for feeding the ingredients.

To this end, the automatic cooking apparatus according to the present invention includes a cooking vessel for cooking food, a water supply unit for supplying drinking water to the cooking vessel, at least one food material supplying unit for supplying different kinds of food to the cooking vessel, A sensor unit for sensing the amount of the drinking water supplied by the water supply unit and sensing the temperature of the cooking vessel unit and a controller for receiving the amount of the drinking water amount from the sensor unit, And controls the degree of heating and the heating time of the heating unit so that the cooking unit temperature information is received from the sensor unit so that the temperature of the cooking unit can be set to a predetermined temperature, and the time for the food material supply unit To control the food material supply unit to input the predetermined food material It may comprise a control unit.

The automatic cooking apparatus according to an embodiment of the present invention may further include a mixing unit for uniformly mixing the drinking water and the food materials contained in the cooking vessel unit and homogenizing them.

The mixing unit according to an embodiment of the present invention is provided in the upper portion of the cooking vessel and includes a rotating body which is contained in the cooking vessel and uniformly rotates in one direction or another direction to homogenize the food and the drinking water, And a motor for rotating the rotating body in the up and down direction, wherein the rotating body is a propeller, and the rotating body and the motor can be attached and detached.

Meanwhile, the sensor unit according to an embodiment of the present invention may be installed at a predetermined distance from the cooking container unit on the upper part of the cooking container unit, and senses the level of the drinking water supplied by the water supply unit and transmits the sensed temperature to the control unit in real time or periodically And a first sensor that is a water level sensor.

In addition, the sensor unit according to the embodiment of the present invention may be provided at an upper portion of the cooking vessel with a predetermined distance from the cooking vessel to measure the temperature of the cooking vessel raised by the heating unit, And a second sensor for transmitting the second signal.

The control unit ignites the heating unit according to the embodiment of the present invention. When the temperature information transmitted from the sensor unit is less than a preset temperature for a predetermined time, the control unit determines that the heating unit is not ignited and re- If it is determined that the heating unit is not ignited, the fuel supplied to the heating unit is shut off.

Meanwhile, at least one camera for picking up an image of the operation of the cooking vessel, the water feeder, the food ingredient supplying unit, and the heating unit in real time or periodically according to an embodiment of the present invention, And a communication unit for wirelessly transmitting the image to a remote location.

The automatic cooking method according to the present invention comprises the steps of: A) supplying a predetermined amount of drinking water to a cooking vessel by a control unit at a predetermined time; B) when the drinking water is supplied in step A) Heating the cooking vessel unit; and (C) feeding the foodstuff feeding unit to the cooking vessel unit under the control of the control unit, at a time set by the control unit.

In the automatic cooking method according to the embodiment of the present invention, B-1) the control unit judges whether the heating unit is ignited in the step B), and if the heating unit is in the non-ignition state, The method may further include the step of re-igniting the part or cutting off the fuel supplied to the heating part.

Meanwhile, in the automatic cooking method according to the embodiment of the present invention, in the step C), the sensor unit transmits the amount of the drinking water contained in the cooking vessel unit and the temperature of the cooking vessel unit to the control unit in real time or periodically, The control unit detects the amount of drinking water lost based on the information on the amount of drinking water to control the water supply unit to continuously replenish the amount of drinking water, and controls the water supply unit to maintain the predetermined temperature based on the drinking water temperature, May further comprise the step of controlling the thermal power of the heating unit.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings.

Prior to that, terms and words used in the present specification and claims should not be construed in a conventional and dictionary sense, and the inventor may properly define the concept of the term in order to best explain its invention It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

The automatic cooking apparatus according to various embodiments of the present invention has an effect that the level of the drinking water can be automatically adjusted when the food is troubled or the food is cooked for a long time,

In addition, the automatic cooking apparatus according to various embodiments of the present invention automatically keeps the intensity of fire constant for a predetermined period of time when concern about broth or food is cooked for a long time, while re-igniting even if it is not ignited, So that the fire can be prevented.

In addition, the automatic cooking apparatus according to various embodiments of the present invention has the effect of reducing the labor cost of dedicated personnel by automatically inputting the ingredients at a predetermined time.

Accordingly, the automatic cooking apparatus according to various embodiments of the present invention can reduce the labor cost by automatically adjusting the strength of potable water, fire intensity, and ingredients without skilled personnel, and at the same time, It is effective.

1 is a front sectional view of an automatic cooking apparatus according to a first embodiment of the present invention.
2 is a front sectional view of an automatic cooking apparatus according to a second embodiment of the present invention.
3 is a front sectional view of an automatic cooking apparatus according to a third embodiment of the present invention.
4 is a flowchart showing an automatic cooking method according to a fourth embodiment of the present invention;

BRIEF DESCRIPTION OF THE DRAWINGS The objectives, specific advantages and novel features of the present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. It should be noted that, in the present specification, the reference numerals are added to the constituent elements of the drawings, and the same constituent elements are assigned the same number as much as possible even if they are displayed on different drawings. Also, the terms " first ", " second ", and the like are used to distinguish one element from another element, and the element is not limited thereto.

Also, the singular forms as used below include plural forms unless the phrases expressly have the opposite meaning. Throughout the specification, when an element is referred to as "including" an element, it means that it can include other elements as well, without departing from the other elements unless specifically stated otherwise.

The same reference numerals are used for the same members in Figs. 1 to 4.

The basic principle of the present invention is to maintain the amount of water and the intensity of water at a predetermined range for a predetermined time during cooking.

In addition, drinking water, water, purified water, etc. described while explaining the present invention have been used in the same sense.

In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a front sectional view showing an automatic cooking apparatus according to a first embodiment of the present invention.

Referring to FIG. 1, the automatic cooking apparatus 100 according to the first embodiment of the present invention includes a cooking vessel 110, a water supply unit 120, a food material supply unit 130, a heating unit 140, a sensor unit 150 ), And a control unit 160.

The automatic cooking apparatus 100 according to the first embodiment of the present invention shown in Fig. 1 will be described later.

First, the cooking container unit 110 is started. It is preferable that the cooking vessel 110 is a metallic vessel which does not break even after heating for a long period of time in order to provide bone-marrow broth like a large pot. The cooking container unit 110 receives drinking water by the water supply unit 120 and supplies the food material by the food material supply unit 130. Also, the cooking container unit 110 includes a discharge port 111 to discharge foreign substances and washing water during washing. That is, it is preferable that the discharge port 111 is closed when cooking, and the discharge port 111 is opened when cleaning. 1, it is assumed that the discharge port 111 is provided on the lower surface of the cooking container unit 110. However, the present invention is not limited thereto. For example, the cooking container unit 110 may be configured to discharge foreign substances from the cooking container unit 110 110).

Next, the water supply unit 120 will be described later.

The control unit 160 may transmit a signal for supplying the drinking water to the valve 121 of the water supply unit 120, for example, a drinking water supply signal. Then, the valve 121 is opened and the drinking water is supplied to the cooking container unit 110. The water supply unit 120 can supply the drinking water by the supply signal of the control unit 160 even before or after the food ingredients are supplied by the food material supply unit 130. Therefore, it is preferable that the water supply unit 120 can supply the drinking water to the cooking vessel unit 120 irrespective of whether or not the food material supply unit 130 inputs food ingredients.

Next, the food material supply unit 130 will be described later.

Referring to FIG. 1, the food material supply unit 130 is assumed to have a predetermined inclination with respect to the ground so that the food material can be easily contained in the cooking container unit 120, and the lower end thereof is directed toward the interior of the cooking container unit 120. The food material supply unit 130 raises the food material shielding film 131 when the control unit 160 transmits a signal for supplying the food material such as an open signal to the food material supply unit 130. [ The food material disposed behind the food material blocking film 131 is pushed forward by the food material introducer 132 in front of the food material blocking film 131 and is introduced into the cooking container unit 110 by inclining the food material supplying unit 130. Here, it is preferable that the food material dispenser 131 is formed so as to perform the piston movement in the left-right direction. Then, the different food materials are arranged in the order of input, and the control unit 160 can be sequentially inputted from the front food material in the set time sequence.

In the first embodiment of the present invention, the food material supply unit 130 is assumed to be inclined. However, the food material supply unit 130 may be configured as a conveyor belt. That is, when the food material supply unit 130 is a conveyor belt type, the food material can be fed in one direction by the power of the start signal of the control unit 160, and then can be delivered to the cooking container unit 110. In this case, the ingredients can be arranged in the order of injection. As described above, the food material supply unit 130 is not limited to the inclined type or the conveyor belt type, and any method may be selected as long as the food material can be inputted in the order of time. The food material supply unit 130 may be provided with a plurality of food materials so as to supply different ingredients in predetermined order. That is, the food material supply unit 130 can supply various food materials such as bone meal, meat, and vegetables at different times according to the opening signal of the controller 160. For this, the controller 160 may include time adjusting means (not shown) such as a timer to set the closing time for each material. Next, the sensor unit 150 will be described later.

The sensor unit 150 includes a first sensor 151 and a second sensor 152. The first sensor 151 is provided at an upper portion spaced apart from the cooking container unit 110 by a predetermined distance. Accordingly, the first sensor 151 can sense the steam temperature at which the cooking vessel 110 boils and rises during cooking, in real time. Accordingly, the first sensor 151 may determine that the food is not cooked unless a temperature change is detected. If the first sensor 151 senses that the sensed temperature is higher than the ambient temperature, the first sensor 151 may determine that the current heating unit 140 performs normal heating.

Meanwhile, the second sensor 152 may be provided as a water level sensor and spaced apart from the cooking vessel 110 by a predetermined distance. A method of measuring the water level of the cooking container unit 110 by the second sensor 152 is as follows.

First, the second sensor 152 detects the first vertical distance a, which is a vertical distance from the cooking container unit 110, and transmits the first vertical distance a to the controller 160. The second sensor 152 senses a second vertical distance b, which is a vertical distance between the first and second sensors 152 and 153, and transmits the second vertical distance b to the controller 160. Here, the critical water level is preferably a predetermined range as a water level set by the cooker as an appropriate water level. Next, the controller 160 calculates and stores the third vertical distance c by subtracting the second vertical distance b from the first vertical distance a. When the food is cooked, the second sensor 152 periodically irradiates the optical signal downward, receives the reflected signal reflected by the cooked food, and transmits the reflected signal to the controller 160. Then, the controller 160 calculates the fourth vertical distance d based on the reflection signal and compares the fourth vertical distance d with the third vertical distance c. If the third vertical distance c is longer than the fourth vertical distance d, the control unit 160 closes the valve 121 to block the introduction of the drinking water into the cooking container unit 110. However, if the third vertical distance c is shorter than the fourth vertical distance d, the control unit 160 opens the valve 121 to introduce the drinking water into the cooking vessel unit 110 until the two distances become equal. Therefore, the controller 160 can control the valve 121 to adjust the water level of the cooking vessel 110 to a predetermined range according to the level information transmitted and measured by the second sensor 152. Here, it is preferable that the water level can be calculated by subtracting the volume of the input food according to the change of time.

The heating unit 140 will be described below.

First, the heating unit 140 serves to heat the cooking vessel unit 110. Therefore, it is preferable that the heating unit 140 is provided at a lower portion of the cooking vessel 110, but it is not limited thereto and may be provided at the side of the cooking vessel 110. The heating unit 140 receives fuel from the fuel supply unit 180 for heating the cooking container unit 110. Here, the fuel may be a gas including liquefied petroleum gas (LPG) or liquefied natural gas (LNG), or may be electric power. Therefore, it is preferable that the heating unit 140 is a device that heats the cooking container unit 110 using gas or electric power as fuel. The heating unit 140 performs ignition by, for example, receiving an ignition signal for starting heating by the control unit 160. [ The control unit 160 may transmit the fuel supply signal to the fuel supply unit 180 before the ignition signal is transmitted to the heating unit 140 to supply the fuel before the ignition signal. However, when the control unit 160 transmits the ignition signal to the heating unit 140 to command the ignition of the heating unit 140 and the temperature information of the first sensor 151 transmitted after a predetermined time has passed, The presence or absence of ignition of the heating unit 140 can be confirmed. That is, if the control unit 160 commands the ignition, the ignition is regarded as failed if the temperature of the cooking container unit 110 is gradually increased but there is no temperature change.

In this case, the control unit 160 may retry the ignition signal to the heating unit 140 to attempt ignition. On the other hand, the control unit 160 may cut off the fuel supply of the fuel supply unit 180. For this, the control unit 160 blocks a valve (not shown) in which the gas is supplied when the fuel supplied from the fuel supply unit 180 is a gas, and opens the power switch when the fuel is electric power. As described above, the automatic cooking apparatus 100 according to the first embodiment of the present invention automatically adjusts the level of the drinking water and automatically adjusts the heating intensity, so that the cooker can continuously cook the food with the intended taste. The automatic cooking apparatuses 100A and 100B according to the second and third embodiments of the present invention will be described below with reference to Figs. 2 and 3. Fig.

2 is a front sectional view showing an automatic cooking apparatus according to a second embodiment of the present invention.

Prior to the description of FIG. 2, the same reference numerals are used for the same elements as those of FIG. 1, but redundant explanations are omitted.

The automatic cooking apparatus 100A according to the second embodiment of the present invention shown in Fig. 2 is different from the automatic cooking apparatus 100 according to the first embodiment of the present invention shown in Fig. There is a difference.

The mixing unit 170 according to the second embodiment of the present invention includes a motor 171 and a rotating body 172. [ Accordingly, the mixing unit 170 is provided on the cooking vessel 110 to lower the rotating body 172 into the cooking vessel 110 to start the rotating body 172. That is, the rotating body 172 is rotated in one direction or the other direction by the motor 171 in the food. In this way, the food material and the drinking water are uniformly mixed and homogenized. Further, the rotating body 172 is moved up and down by the motor 171, so that the food and drinking water can be mixed evenly. For this purpose, the rotating body 172 is preferably formed in the shape of a propeller having at least two blades. It is also preferable that the rotating body 172 is detachably formed on the motor 171 by detachment.

Therefore, the automatic cooking apparatus 100A according to the second embodiment of the present invention can uniformly mix the food and the drinking water being cooked by the mixing unit 170 more evenly.

3 is a front sectional view showing an automatic cooking apparatus according to a third embodiment of the present invention.

Prior to describing FIG. 3, the same reference numerals are assigned to the same constituent elements as those of FIG. 2, and redundant explanations are omitted.

Referring to FIG. 3, the automatic cooking apparatus 100B according to the third embodiment of the present invention further includes a communication unit 190 as compared with the automatic cooking apparatus 100A according to the second embodiment of the present invention shown in FIG. There is a difference.

Referring to FIG. 3, the communication unit 190 according to the third embodiment of the present invention further includes at least one camera 191. It is preferable that the camera 191 is provided at a position where the cooking container unit 110, the water supply unit 120, the food material supply unit 130, and the heating unit 140 can be all photographed or photographed. Here, the camera 191 may photograph a moving picture in real time or an image at intervals of 1 second to 10 seconds. The image information collected by the camera 191 is transmitted to the remote terminal A through the communication unit 190 in a wired or wireless manner. Preferably, the remote terminal A does not restrict the terminal which can be confirmed by the cooking manager to any terminal capable of communication with a smart phone, a notebook computer,

Therefore, the cooking manager can confirm the cooking state in real time or periodically through his / her remote terminal (A). As described above, the automatic cooking apparatus 100B according to the third embodiment of the present invention can transmit the cooking state information (image or moving image) to the cooking manager by wire or wirelessly. The automatic cooking method (S100) according to the fourth embodiment of the present invention will be described below.

4 is a flowchart illustrating an automatic cooking method according to a fourth embodiment of the present invention.

Referring to FIG. 4, an automatic cooking method (S100) according to a fourth embodiment of the present invention includes a water feed step (S110), a heating step (S120), and a food material input step (S130).

The automatic cooking method (S100) according to the fourth embodiment of the present invention proceeding as shown in FIG. 4 will now be described in detail.

First, the water supply unit 120 supplies drinking water to the cooking container unit 110 (S110). Here, it is preferable to use purified water as drinking water. Next, the controller 160 receiving the level information sensed by the sensor unit 150 determines that the amount of water is a predetermined amount or a predetermined level (S115).

To this end, the second sensor 152 senses the first vertical distance a, which is a vertical distance between the first sensor 152 and the cooking container 110, and transmits the first vertical distance a to the controller 160. The second sensor 152 senses a second vertical distance b, which is a vertical distance between the first and second sensors 152 and 153, and transmits the second vertical distance b to the controller 160. Here, the critical water level is preferably a predetermined range as a water level set by the cooker as an appropriate water level. Next, the controller 160 calculates and stores the third vertical distance c by subtracting the second vertical distance b from the first vertical distance a. When the food is cooked, the second sensor 152 periodically irradiates the optical signal downward, receives the reflected signal reflected by the cooked food, and transmits the reflected signal to the controller 160. Then, the controller 160 calculates the fourth vertical distance d based on the reflection signal and compares the fourth vertical distance d with the third vertical distance c. If the third vertical distance c is longer than the fourth vertical distance d, the control unit 160 closes the valve 121 to block the introduction of the drinking water into the cooking container unit 110. However, if the third vertical distance c is shorter than the fourth vertical distance d, the control unit 160 opens the valve 121 to introduce the drinking water into the cooking vessel unit 110 until the two distances become equal. Therefore, the controller 160 can control the valve 121 to adjust the water level of the cooking vessel 110 to a predetermined range according to the level information transmitted and measured by the second sensor 152.

If it is determined that the amount of water to drink is a preset amount, the control unit 160 activates the heating unit 140 to heat the cooking vessel unit (S120). That is, the control unit 160 ignites the heating unit 140, and the control unit 160 determines whether the heating unit 140 is normally ignited. It is determined whether or not the temperature information transmitted from the first sensor 151 has risen by a predetermined temperature for a preset time. If the predetermined period of time has not passed, the control unit 160 re-ignites the heating unit 140.

Next, the controller 160 receiving the drinking water temperature sensed by the sensor unit 150 determines whether the temperature is a preset temperature (S125A). If the temperature is lower than the predetermined temperature, the controller 160 raises the thermal power of the heating unit 140.

Next, the control unit 160 determines whether a preset time has elapsed for the various food ingredients to be changed over time (S125B). The food material supplying unit 130 supplies the food material corresponding to the set time to the cooking container unit 110 under the control of the controller 160 (S130).

Here, ingredients can be used for the purpose of disturbing the broth, but not always limited to, bovine bone, small bone, meat, and vegetables. That is, the taste of the cooked food can be maintained only if different food ingredients are added according to the heating time of the drinking water. Therefore, the controller 160 sets the food material supplier 130 so as to input specific food materials at a specific time using a timer or the like . For this purpose, it is preferable that the food material supply unit 130 is formed in a structure in which a plurality of food material supply units 130 are provided or a different food material can be input.

If the predetermined time has not elapsed, the controller 160 returns to step S115. Also, after the food ingredient input step (S130), the process returns to step S115 and the cooking is continued for a preset time.

Therefore, in the automatic cooking method (S100) according to the fourth embodiment of the present invention, the cooker can easily cook for a long time automatically. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. 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 present invention.

100, 100A, 100B: Automatic cooking apparatus 110: Cooking vessel
120: water supply part 130: food material supply part
140: heating unit 150: sensor unit
160: control unit 170: mixing unit
180: fuel supply unit 190:
111: outlet 121: valve
151: first sensor 152: second sensor
191: Camera A: Remote terminal

Claims (11)

A cooking vessel for cooking food,
A water supply unit for supplying drinking water to the cooking vessel,
At least one food ingredient supply unit for supplying different ingredients to the cooking vessel unit,
A heating unit for applying heat to the cooking vessel,
A sensor unit for sensing the amount of the drinking water supplied by the water supply unit and sensing the temperature of the cooking vessel unit,
Wherein the control unit controls the amount of drinking water supplied from the sensor unit to a predetermined amount so that the amount of drinking water supplied to the water supplying unit is controlled to a predetermined amount, And a control unit controlling the cooking material supply unit to adjust the heating time and to set the time for the food material supplier to input the predetermined food material at a predetermined time to input the predetermined food material
Automatic cooking device. The method of claim 1,
Further comprising a mixing unit for uniformly mixing the drinking water and the food materials contained in the cooking vessel unit and homogenizing the same
Automatic cooking device. 3. The method of claim 2,
The mixing section
A rotating body provided at an upper portion of the cooking vessel and containing the cooking material and the drinking water by being rotated in one direction or another direction by being contained in the cooking vessel,
And a motor that rotates the rotating body in one direction or the other direction and moves the rotating body up and down,
The rotating body is a propeller and the rotating body and the motor are detached and detached
Automatic cooking device. The method of claim 1,
The sensor unit
And a first sensor which is provided at an upper portion of the cooking vessel and spaced apart from the cooking vessel by a predetermined distance to detect the level of the drinking water supplied by the water supply unit and transmit the sensed water level to the controller in real time or periodically
Automatic cooking device. The method of claim 1,
The sensor unit
And a second sensor which is provided at an upper portion of the cooking vessel and spaced apart from the cooking vessel by a predetermined distance and measures the temperature of the cooking vessel raised by the heating unit and transmits the measured temperature to the controller in real time or periodically
Automatic cooking device. The method of claim 1,
The control unit
Ignites the heating unit, and when the temperature information transmitted by the sensor unit is less than a predetermined temperature for a predetermined time, it is determined that the heating unit is not ignited,
Automatic cooking device. The method of claim 6,
The control unit
If it is determined that the heating section is not ignited, the fuel supplied to the heating section is cut off
Automatic cooking device. The method of claim 1,
At least one camera for photographing an operation image of the cooking vessel, the water feeder, the food ingredient supply unit, and the heating unit in real time or periodically, and a communication unit for wirelessly transmitting a moving image or an image transmitted by the camera to a remote place Including more
Automatic cooking device. A) watering the drinking water by a predetermined amount to the cooking vessel by the control unit at a predetermined time,
B) heating the cooking vessel part when the drinking water supply is completed in step A); and
C) feeding the foodstuff to be prepared for feeding at the time set by the control unit into the cooking container unit by control of the control unit
Automatic cooking method. The method of claim 9,
The step B)
B-1) The control unit judges that the temperature of the heating unit is ignited in the step B), and when the heating unit is in the non-ignition state, the control unit re-ignites the heating unit or cuts off the fuel supplied to the heating unit Further comprising
Automatic cooking method. The method of claim 9,
The step C)
C-1) The sensor unit transmits the amount of the drinking water contained in the cooking vessel unit and the temperature of the cooking vessel unit to the control unit in real time or periodically, and the amount of the drinking water lost based on the amount of the drinking water amount transmitted from the sensor unit, And controlling the thermal power of the heating unit so that the control unit maintains the predetermined level based on the drinking water temperature transmitted by the sensor unit
Automatic cooking method.
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CN109998361A (en) * 2019-04-17 2019-07-12 淄博小帅厨工贸有限公司 It is a kind of can intelligent measurement water level can alarming electric heating pot
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KR102526257B1 (en) * 2022-05-26 2023-04-28 한우림 영농조합법인 Method for producing strawberry jam, which is harmless to human body and has improved digestion and absorption with microscopic strawberry particles

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