KR20170028280A - Automatic cooking method and method for preventing overheating of automatic cooking device - Google Patents

Abstract

The present invention relates to an automatic cooking method of an automatic cooking device having an agitating and pulverizing means. The automatic cooking method comprises: a first cooking step of cooking ingredients fed for a first predetermined period of time while increasing and maintaining a setting temperature of ingredients fed in a cooking container and agitating the agitating and pulverizing means at a first predetermined speed; and a second cooking step of agitating, for a second predetermined period of time, the ingredients cooked through the first cooking step for the first predetermined period of time while naturally cooling and spreading the ingredients. The automatic cooking method according to the present invention continuously agitates ingredients, thereby preventing the generation of bubbles. Ingredients are prevented from being scorched or sticking, and ingredients are more uniformly mixed. Thus, the flavors of food can be improved. Moreover, various foods can be cooked, and separate food ingredients can be trimmed. Also, additional agitation or pulverization can be performed.

Description

TECHNICAL FIELD [0001] The present invention relates to an automatic cooking method of an automatic cooking apparatus and a method of preventing overheating of the automatic cooking apparatus,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic cooking method and an overheating prevention method for an automatic cooking apparatus for automatically producing food such as porridge or soybean milk.

In general, kine or baby food is widely used as a meal substitute for infants or infants who can not eat properly. Usually, cereals and other ingredients are put into a cooking vessel together with water, then heated with a low heat for a certain time, Is completed.

In recent years, automatic cooking apparatuses that facilitate cooking such as killing or baby foods have been developed. For example, Korean domestic patent publication No. 10-2005-0032272 (published on Apr. 07, 2005) discloses a domestic porridge making machine in which a material is put into a container and the heating is completed for a predetermined time, and after the heater is completely stopped By crushing the material through the rotation of the crushing blade.

However, in the case of cooking the pie or baby food by the above-described method, a lot of bubbles are generated during the heating process, and the material put into the cooking container is stuck or burnt on the bottom and inner walls of the cooking container, And the cleaning of the container is also very difficult.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art described above, and it is an object of the present invention to provide an automatic cooking apparatus, And an object of the present invention is to provide an automatic cooking method capable of enhancing the flavor of food by mixing the ingredients more uniformly.

Another object of the present invention is to provide an automatic cooking method capable of cooking various foods such as soy milk as well as being able to double the flavor of food as the material is crushed into finer particles by high-speed rotation after heating .

The present invention also relates to an automatic cooking method capable of grinding a material by means of low-speed rotation of an agitating and crushing means regardless of whether the heating means is heated or crushing the material by high-speed rotation, And to provide the above objects.

The automatic cooking method according to the present invention includes a first cooking step of maintaining the temperature of the material charged in the cooking vessel at 95 to 100 DEG C and cooking while stirring at a rotational speed of 50 to 400 rpm, And a second cooking step in which the above-mentioned material is naturally cooled and stirred or pulverized while spreading.

According to a first preferred embodiment of the present invention, the first cooking step is performed for 35 minutes, and the second cooking step is performed for 5 minutes.

According to a first preferred embodiment of the present invention, in the first cooking step and the second cooking step, the material is stirred at a rotating speed of 60 to 250 rpm.

According to a first preferred embodiment of the present invention, in the first cooking step, the material is agitated at a rotational speed of 200 rpm for the first 5 minutes and then at a rotational speed of 120 rpm. In the second cooking step, the material is agitated at 120 rpm Stir at the speed.

According to a first preferred embodiment of the present invention, in the first cooking step, the material is stirred at a rotational speed of 150 to 400 rpm, and in the second cooking step, the material is stirred at a rotational speed of 50 to 400 rpm, And pulverized intermittently at a rotating speed of 6000 rpm.

According to a first preferred embodiment of the present invention, the intermittent grinding of the second cooking step is performed at a rotation speed of 4000-6000 rpm for 20 seconds and then is repeated for 5 to 10 times for 2 seconds.

According to a first preferred embodiment of the present invention, the first cooking step comprises agitating the material at a rotational speed of 350 rpm for the first 5 minutes and then stirring at a rotational speed of 200 rpm, and in the second cooking step, Followed by intermittent pulverization at a rotation speed of 4000 to 6000 rpm.

Also, the automatic cooking method according to the present invention is characterized in that the main cooking step is a main cooking step in which the material charged into the cooking vessel is heated to a temperature of 95 to 100 캜 and maintained while stirring at a rotating speed of 60 to 300 rpm, And a foam removing step of spontaneously cooling the above-mentioned material so that the foam is removed while stirring.

According to a first preferred embodiment of the invention, the main cooking step is performed for 19 minutes, and the bubbling step is performed for 1 minute.

According to a first preferred embodiment of the present invention, in the main cooking step and the defoaming step, the material is stirred at a rotating speed of 100 to 300 rpm.

According to a first preferred embodiment of the present invention, the main cooking step stirs the material at a rotating speed of 200 rpm for the first 5 minutes and then at a rotating speed of 120 rpm, and in the second cooking step, the material is rotated at 120 rpm Stir at the speed.

According to a first preferred embodiment of the present invention, the main cooking step is performed for 59 minutes, and the bubbling step is performed for one minute.

According to a first preferred embodiment of the present invention, in the main cooking step and the defoaming step, the material is stirred at a rotating speed of 60 to 250 rpm.

According to a first preferred embodiment of the present invention, in the main cooking step, the material is agitated at a rotating speed of 200 rpm for the first 5 minutes and then agitated at a rotating speed of 120 rpm. In the foaming removing step, the material is rotated at a rotating speed of 120 rpm .

Also, the automatic cooking method according to the present invention includes: a cooking preparation step of raising the temperature of the material charged in the cooking vessel to 95 to 100 DEG C and then intermittently pulverizing the material at a rotational speed of 4000 to 6000 rpm while naturally cooling the material; A first cooking step of raising and heating the thus-obtained material to 95 to 100 캜, stirring the mixture at a rotation speed of 150 to 300 rpm, and intermittently pulverizing the material at a rotation speed of 4000 to 6000 rpm while naturally cooling the material A foam removing step of spontaneously cooling the material having undergone the first cooking step and stirring at a rotation speed of 150 to 300 rpm, a step of continuously cooling the material passed through the defoaming step at a rotating speed of 4000 to 6000 rpm, And a second cooking step in which the mixture is stirred at a rotation speed of 150 to 300 rpm immediately before the end of the cooking.

According to a first preferred embodiment of the invention, the cooking preparation step is carried out for 12 minutes 30 seconds.

According to a first preferred embodiment of the present invention, in the cooking preparation step, the material charged into the cooking vessel is heated to 95 to 100 DEG C for 7 minutes and 30 seconds and maintained at a temperature of 4000 to 6000 rpm Intermittently crushing at a rate.

According to a first preferred embodiment of the invention, said first cooking step is carried out for 20 minutes.

According to a first preferred embodiment of the present invention, the material which has undergone the cooking preparation step in the first cooking step is heated to 95 to 100 DEG C for 2 minutes and 30 seconds and maintained at 150 to 300 rpm, Min for 30 seconds, and then pulverized intermittently at a rotational speed of 4000 to 6000 rpm.

According to a first preferred embodiment of the present invention, said defoaming step is performed for 2 minutes and 30 seconds.

According to a first preferred embodiment of the present invention, said second cooking step is carried out for 5 minutes.

According to a first preferred embodiment of the present invention, the cooking preparation step (S0-2), the first cooking step (S1-2), the defoaming step (S3-2), the second cooking step (S3- 2) is carried out at a rotating speed of 4000 to 6000 rpm for 8 to 10 seconds and then stopped for 2 seconds for 15 to 30 times.

According to a first preferred embodiment of the present invention, there is further provided a container cleaning step of cleaning the inside of the cooking container by stirring the water introduced into the cooking container in a state where the cooked material is removed after the second cooking step .

According to a first preferred embodiment of the present invention, the container washing step includes a washing preparation step in which water introduced into a cooking vessel from which cooked food is removed is prepared, and a washing step in which the temperature is raised to 95 to 100 ° C A second washing step of slowly stirring the water at a rotation speed of 150 to 300 rpm while naturally cooling the water; and a second washing step of slowly cooling the water at 4500 to 5500 rpm for 20 seconds And a third washing step of repeating stirring and stopping for 2 seconds.

According to a first preferred embodiment of the present invention, the first cleaning step is performed for 7 minutes, the second cleaning step is performed for 1 minute, and the third cleaning step is performed for 1 to 7 minutes.

In the automatic cooking method according to the present invention, the material introduced into the cooking vessel can be continuously stirred by the rotation of the stirring and crushing means from the cooking start time to the cooking completion time, so that the foam is prevented from being generated, And it is also advantageous that the flavor of the food can be improved by mixing the ingredients more uniformly.

Further, in the automatic cooking method according to the present invention, after the stop of the heating means, the material can be pulverized and agitated into finer particles by high-speed rotation of the agitating and crushing means, so that various kinds of food such as fine- There is also an advantage.

Further, according to the automatic cooking method of the present invention, irrespective of whether the heating means is heated or not, stirring can be performed by low-speed rotation of the stirring and crushing means or crushing can be performed by high-speed rotation. Therefore, Or pulverization is possible.

In addition, the automatic cooking method according to the present invention is characterized in that when the container washing step is selected in a state where water is put in the cooking container, the stirring and crushing means is rotated at low speed simultaneously with heating of the heating means, ) Is intermittently rotated at a high speed from the elapsed time until the completion of washing, and the inside of the cooking vessel can be automatically cleaned by the high temperature water stream, thereby increasing the usability.

1 is a perspective view of an automatic cooking apparatus used in an automatic cooking method according to an embodiment of the present invention;
Fig. 2 is an exploded perspective view of Fig. 1; Fig.
3 is a partial cross-sectional view of Fig.
4 is a perspective view of the blade of the agitating and crushing means.
5 is an operational cross-sectional view of the cover engagement sensing means.
6 is a sectional view of the locking means;
7 is a flow chart of the automatic cooking method according to the first embodiment of the present invention.
8 is a graph showing the operation of the kneading mode according to the first embodiment of the present invention.
FIGS. 9A, 9B and 9C are test results of the optimum cooking condition test in the single-kneading mode according to the first embodiment of the present invention. FIG.
10 is an operation graph of the fine porridge mode according to the first embodiment of the present invention.
FIGS. 11A, 11B and 11C are tables showing the optimum stirring speed, optimum grinding speed, and optimal grinding frequency of the fine grinding mode according to the first embodiment of the present invention.
12 is a graph showing the operation of the cleaning mode according to the first embodiment of the present invention.
13 is a flow chart of the automatic cooking method according to the second embodiment of the present invention.
14 is a graph showing the operation of the latte / source mode according to the second embodiment of the present invention.
15 is a graph illustrating the operation of the jam / blue mode according to the second embodiment of the present invention.
FIG. 16 is a flow chart of the automatic cooking mode according to the third embodiment of the present invention; FIG.
17 is a graph showing the operation of the soy milk mode according to the third embodiment of the present invention.
18 is a graph showing the operation of the boiling mode according to the fourth embodiment of the present invention.
19 is a flowchart of a method of preventing overheating of an automatic cooking apparatus according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the same is by way of illustration and example only and is not to be construed as limiting the scope or spirit of the invention as disclosed in the accompanying claims.

1 to 6, an automatic cooking apparatus 100 used in an automatic cooking method according to an embodiment of the present invention includes a main body 110 having a seating portion 111 formed on an upper surface thereof, A driving motor 120 installed inside the main body 110 and having a driving shaft 121 protruded upwardly and a driving motor 120 detachably coupled to the seating part 111 of the main body 110, A cooking chamber 130 in which a cooking cavity 131 is formed, a container cover 140 detachably coupled to an open upper end of the cooking cavity 130, And agitating and grinding means 150 having a blade 153 for stirring and / or pulverizing the material while being rotated in the cooking space portion 131 of the cooking container 130, A heating means 160 for heating the interior of the cooking space 131 of the container 130, And a control unit 170 for controlling the operation of the driving motor 120 and the heating means 160 so that the cooking is automatically performed according to the input signal of the control panel 171.

The main body 110 serves to support the cooking vessel 130 and to form a space in which the driving motor 120 for transmitting the rotational driving force to the stirring and crushing means 150 is installed.

On the upper surface of the main body 110, a seating part 111 on which the cooking container 130 is detachably mounted is formed. The seating part 111 may be formed in a groove shape such that the cooking container 130 is inserted inward as in the embodiment of the present invention. The seating part 111 may include a protrusion inserted into a lower groove of the cooking device 130 and may be formed in various shapes so that the cooking container 130 can be seated. The first connector 133 of the cooking container 130 is electrically connected to the seating part 111 of the main body 110 to receive power from the first heating unit 160 when the cooking vessel 130 is seated. A connector 113 is provided. It is preferable that the first connector 113 is formed of a conventional contact-coupled connector. A suction plate 115 is provided on the lower surface of the main body 110 to stably fix the main body 110.

A driving motor 120 is installed in the main body 110. The driving motor 120 serves to transmit the rotational driving force to the stirring and crushing means 150 which will be described later. Although it can be applied, it is preferably formed of a brushless DC (BLDC) motor.

Brushless DC (BLDC) motors are similar to the characteristics of three-phase induction motors in terms of drive system, so they have a relatively high torque at high speed as well as low speed. Especially, they are suitable for high-speed rotation. It has a long lifetime, little noise and noises, and it has the advantage of speed control directly in the motor drive circuit itself.

The driving shaft 121 of the driving motor 120 is protruded upward and the driving shaft 121 is engaged with the second shaft coupling hole 151 of the stirring and crushing means 150 so that the rotational driving force of the driving motor 120 is transmitted to the stirring / And a first shaft coupling 123 is provided to be able to be transmitted to the upper portion of the seating part 111. The coupling between the first shaft coupling 123 of the driving motor 120 and the second shaft coupling 151 of the agitation crushing unit 150 is a coupler coupling applied to a conventional motor shaft.

A cooking container 130 is detachably coupled to the seating part 111 of the main body 110. The cooking container 130 is used to cook foods such as porridge, baby food, jam / blue, latte / sauce, And a cooking space part 131 in which a material is accommodated is formed in the container.

A second connector 133 is provided on the lower surface of the cooking container 130. When the cooking container 130 is correctly seated in the seating portion 111 of the main body 110, And is electrically connected to the first connector 113 in the seat portion 111 to supply power to the heating means 160. The contact portion 111 is formed of a normal contact engagement type connector. In addition, a holding handle 135 is provided on one side of the cooking vessel 130.

A container cover 140 is detachably coupled to the open upper end of the cooking container 130. The container cover 140 closes the open upper end of the cooking container 130 to prevent the material from being spouted out during cooking It plays a role.

A through hole 141 is formed at the center of the container cover 140 and a stopper 145 is openably coupled to the through hole 141. The stopper 145 prevents the additional ingredients Is used when it is put into the cooking container 130 or when the seasoning material for the liver is put into the cooking container 130 after the cooking.

When the stopper 145 is opened after cooking, the user's hands may be exposed to high-temperature steam to be recollected. In order to prevent such a risk of burning, the outer circumferential surface of the stopper 145 is provided with a long- A steam discharge port 145a is formed and a protective flap 145b is protruded radially outwardly similar to a flange on the upper side of the stopper 145 and a handle 145c is provided on the upper surface of the stopper 145. [

Even if the stopper 145 is opened after the cooking, the hot steam that has escaped through the steam outlet 145a is blocked by the protective flap 145b and the steam of the user holding the handle 145c So that an image accident can be prevented.

The stirring and crushing means 150 is provided at the lower center of the cooking container 140. The stirring and crushing means 150 rotates the blade 153 at a low speed or at a high speed in the lower portion of the cooking container 130, And serves to stir and / or crush the material in the vessel 130.

The stirring pulverizing means 150 is connected to the driving shaft 121 of the driving motor 120 at the lower end of the stirring vessel 150 to be rotatably driven by the first shaft coupling means 123 of the cooking vessel 130 The material is stirred at a low speed or pulverized at a high speed while being rotated below the cooking space part 131 of the cooking container 130 at the upper end of the stirring and crushing means 150 A blade 153 is provided.

As shown in FIGS. 3 and 4, the blade 153 has a structure in which two blade members are fastened to each other so as to intersect with each other in a positive (+) shape, and each blade member is connected to the other blade member One side extends obliquely upward in an upward direction and the other side extends obliquely downwardly in a downward direction and is bent in a downward direction at one end corresponding to the upper end and bent upward in an opposite end at a lower end.

A heating means 160 is provided on the lower side or the side surface of the cooking vessel 130, and in particular, it is preferably located in the lower portion 130 of the cooking vessel. The heating means 160 is configured such that the first connector 113 in the seating portion 111 of the main body 110 and the second connector 133 on the lower surface of the cooking vessel 130 are electrically For example, an aluminum heater, a PTC heater, a ceramic heater, or the like, by heating the inside of the cooking container 130 by converting electric energy into thermal energy when power is supplied. And can be formed as a conventional electric heater that generates heat by utilizing the heat generating action of electric current.

The main body 110 is provided with a control unit 170. The control unit 170 controls the stirring and crushing means 150 such that the cooking is automatically performed according to the input signal of the control panel 171 provided on one side of the main body 110 And a heating unit 160 for heating the cooking container 130. The heating unit 160 is a heating unit for heating the cooking container 130. [

The control panel 171 includes buttons for inputting, for example, a cooking mode selection, an operation time, a stop, a washing mode selection, and the like for the user to display a current operation mode, a status, a remaining cooking time, And a display panel. The button portion of the control panel 171 may be implemented in various forms such as a mechanical button, a touch pad, a touch key, a jog shuttle, a lever, or a dial. If necessary, the button unit and the display panel may be integrated into a form of a touch screen.

In particular, the controller 170 controls the components of the automatic cooking apparatus 100, particularly, the driving motor 120 and the driving motor 120 so that the corresponding cooking process is automatically performed according to the user's cooking input signal input through the control panel 171 And controls the heating means 160.

For example, when receiving an input signal in the automatic cooking mode, the control unit 170 heats the material through the heating means 160 for a predetermined stirring time, and at the same time, the blade 153 rotates at a preset speed, , And then control to perform material spreading for a preset spreading time.

In addition, when receiving the input signal of the fine porridge automatic cooking mode, the controller 170 heats the material through the heating means 160 for a predetermined stirring time, and at the same time, the blade 153 rotates at a preset speed and stirs the material And controls the blade 153 to rotate at a speed higher than a predetermined stirring speed and crush the material during a preset grinding time.

In addition, the controller 170 may control the stirring or pulverizing process to be performed during the input signal reception time through the control panel 170 when receiving the input signal in the manual cooking mode.

It is preferable that the cover engagement sensing means 180 is installed over the cooking receptacle 130 and the seating portion 111 of the main body 110. The cover engagement sensing means 180 may be formed as shown in Figure 5 A signal according to whether or not the container cover 140 that closes the open upper end of the cooking container 130 is provided to the controller 170 so that the automatic cooking apparatus 100 can be operated only when the container cover 140 is correctly coupled It is a kind of safety measure to make it operational.

3 and 5, the cover engagement detecting means 180 includes a vertical penetrating portion 181 formed vertically through one side of the cooking machine 130, and a vertical penetrating portion 181 formed in the vertical penetrating portion 181 A first actuating rod 183 which is installed to be elastically biased upwardly and which is pressed downward by the container cover 140 when the container cover 140 is engaged and is moved downward and has a first magnet 183a at its lower end, And a second magnet 185a which is vertically movably installed at a position corresponding to the first magnet 183a of the seating part 111 of the housing 110 and faces the first magnet 183a with the same polarity as that of the first magnet 183a A second actuating rod 185 and an actuating pin 187 having one end connected to the lower end of the second actuating rod 185 and vertically moved together with the second actuating rod 185, And the second operation rod 185 is turned on or off according to the upward and downward movement of the second operation rod 185 to provide a signal according to whether the container cover 140 is coupled to the controller 170 Lt; / RTI > micro switch 189, as shown in FIG.

5, when the container cover 140 is not coupled to the open upper end of the cooking container 130, the first operating rod 183 is moved upward by the spring 183b The first magnet 183a provided at the lower end of the first operating rod 183 is also located on the upper side and the repulsive force is not applied to the second magnet 185a. As a result, the second operating rod 185 The microcomputer 189 does not press the operation pin 187 and a signal off corresponding to the unjoined state of the container cover 140 is supplied to the controller 170 from the micro switch 189, 100) becomes inoperable state.

When the container cover 140 is coupled to the open upper end of the cooking container 130 as shown in the left drawing of Fig. 5, the first operating rod 183 is moved downward The first magnet 183a provided at the lower end of the first operating rod 183 is brought close to the second magnet 185a to apply a repulsive force to the second magnet 185a, 185 are moved downward and the operation pin 187 is moved down to move the micro switch 189 to a signal corresponding to the engagement state of the container cover 140 to the control unit 170, (100) becomes operable.

The cover engagement detecting means 180 includes a vertical penetration portion 181 vertically penetratingly formed on one side of the cooking container 130 and a vertical cover portion 181 disposed elastically biased upward in the vertical penetration portion 181, A first actuating rod 183 which is pressed downward by the container cover 140 when the first and second magnets 140 and 140 are coupled to each other and is moved downward and has a first magnet 183a at a lower end thereof, The lower end of the first actuating rod 183 provided at a position corresponding to the first magnet 183a and corresponding to the magnetic field increased by the proximity of the first magnet 183a at the same time (Not shown) that provides a signal to the controller 170. The proximity sensing reed switch (not shown)

When the container cover 140 is not coupled to the open upper end of the cooking vessel 130, the first operating rod 183 is maintained in the upwardly moved state by the spring 183b, 183 are separated from the proximity sensing magnetic reed switch so that a signal corresponding to the non-engagement state of the container cover 140 from the proximity sensing magnetic reed switch is transmitted to the control unit 170 So that the automatic cooking apparatus 100 can not be operated.

3, when the container cover 140 is coupled to the open upper end of the cooking container 130, the first operating rod 183 is moved downward by the pressure of the container cover 140 The first magnet 183a provided at the lower end of the first actuating rod 183 approaches the proximity sensing electromagnetic reed switch so that a signal corresponding to the engaging state of the container cover 140 from the magnetic reed switch for sensing proximity, (170) so that the automatic cooking apparatus (100) is ready for operation.

The main body 110 is preferably provided with a temperature sensor 190 for measuring the temperature of the cooking vessel 130. The temperature sensor 190 measures the temperature of the cooking container 130 and provides the control unit 170 with a signal relating to the cooking temperature so that the food such as porridge, baby food, jam / blue, latte / sauce, So that it can be cooked and at the same time, it is possible to detect the lack of materials including water.

When the cooking device 130 is heated by the heating means 160 in the state where there is no material including water in the cooking container 130 or the like, the temperature change of the cooking device 130, measured by the temperature sensor 190, On the basis of the sudden temperature change, the controller 170 can detect that there is no or insufficient material in the cooking container 130.

It is preferable that the main body 110 is provided with a locking means 200 for preventing any deviation of the cooking container 130 when the cooking container 130 is seated.

6, the locking means 200 is installed on the inner wall of the seating part 111 and is caught by the cooking vessel 130 when the cooking vessel 130 is seated, And a releasing push button 203 provided on the main body 110 and capable of separating the cooking container 130 by retracting the elastic protrusion 201 at the time of pressing the elastic protrusion 201 Lt; / RTI > A locking groove 135a is formed in the corresponding position of the elastic protrusion 201 so that the elastic protrusion 201 is inserted and caught in the cooking container 130 and in particular the grip 135 for gripping to enable the locking means 200 to operate. As shown in FIG.

Therefore, when the cooking container 130 is seated in the seating part 111, the front end of the elastic protrusion 201 is pressed by the inner wall of the seating part 111 and then protruded into the locking groove 135a, The cooking vessel 130 is locked from the portion 111 so that it can not be separated arbitrarily.

The lower end of the release pushbutton 203 pushes down the inclined portion of the elastic protrusion 201 so that the lower end of the release pushbutton 203 presses the inclined portion of the elastic protrusion 201 The front end of the elastic protrusion 201 is forcibly moved to the outside of the locking groove 135a to be unlocked so that the cooking container 130 can be separated from the seating portion 111. [

The automatic cooking apparatus 100 according to the embodiment of the present invention may further include a heating unit 160 for heating the inner bottom surface of the cooking vessel 130 and a driving motor 120 for driving the cooking vessel 130, The material charged into the cooking container 130 can be agitated by the low-speed rotation of the agitating and crushing means 150, if necessary, by including the agitating and crushing means 150 for agitating or pulverizing the material in the agitating and crushing means at a low speed.

When the automatic cooking apparatus 100 stirs the material in the cooking container 130 at a low speed, the rotational speed V1 (first set speed) of the driving motor 120 may be set to 50 to 400 rpm. With this low-speed stirring, the material is prevented from being stuck on the inner wall of the cooking container 130 or burned, and the material can be mixed more uniformly, thereby improving the flavor of the food.

In the case of the automatic cooking apparatus 100 according to the embodiment of the present invention, in addition to the heating means 160 for heating the inner bottom surface of the cooking vessel 130, the cooking vessel 130 The material can be crushed into finer particles by high-speed rotation of the agitating and crushing means 150, if necessary, as the agitating and crushing means 150 for slowly stirring or pulverizing at a low speed so as not to adhere to the material inside have.

When the automatic cooking apparatus 100 crushes the material in the cooking container 130 at a high speed, the rotational speed V2 (second set speed) of the driving motor 120 may be set to 4000 to 6000 rpm. Such high-speed pulverization makes it possible to cook various foods such as fine kernels and soy milk.

In the case of the automatic cooking apparatus 100 according to the embodiment of the present invention, signals corresponding to whether or not the container cover 140 is coupled with the cooking container 130 and the seating portion 111 of the main body 110 are transmitted to the control unit The heating means 160 and the agitation and crushing means 150 of the heating means 160 are provided only when the container cover 140 is coupled to the cooking container 130, It is possible to prevent an accident that the material is protruded through the open top of the cooking container 130 due to the high rotation of the stirring and crushing means 150 during the cooking, in particular.

In addition, in the case of the automatic cooking apparatus 100 according to the embodiment of the present invention, since the locking means 200 is provided, the cooking container 130 is disengaged from the seating portion 111 of the main body 110 It can be prevented in advance.

7 is a flow chart of the automatic cooking method according to the first embodiment of the present invention.

As shown in FIG. 7, when the automatic cooking method according to the first embodiment of the present invention is started, a first cooking step (S1) and a second cooking step (S2) are performed.

As described above, the automatic cooking method starts when an automatic cooking mode input signal is transmitted to the control unit 170 through the control panel 171. [

Before the automatic cooking apparatus 100 is operated by the automatic cooking method, the material input is performed. The cooking container 130 is detached from the seating portion 111 of the main body 110 of the automatic cooking apparatus 100 and then the container cover 140 is detached from the cooking container 130 to open the upper end of the cooking container 130 The upper portion of the cooking container 130 is closed and the upper portion of the cooking container 130 is mounted in the seating portion 111 of the main body 110. [

At this time, the porridge material includes at least one of main ingredients rice and water, and vegetables, meat, seafood, and cereals.

The control unit 170 may determine whether the cover is coupled by using a signal depending on whether the container cover 140 is coupled through the cover attachment detection unit 180 of the automatic cooking apparatus 100 before the first cooking step S1 have. If the cover combination is not completed during the determination process, the control panel 171 may output a warning message.

When the container cover 140 is detected to be connected to the upper end of the cooking container 130, the cooking mode is determined. At this time, through the control panel 171 provided in the control unit 170, The cooking mode selection signal to be cooked is input through the automatic cooking apparatus 100, and the control unit 170 determines the cooking mode according to the input cooking mode selection signal.

The rice cooking mode is a cooking mode for cooking ordinary rice using rice, and the fine rice cooking mode is a cooking mode for cooking rice which is much more granular than ordinary rice.

In the first cooking step S1, the automatic cooking apparatus 100 causes the temperature in the cooking vessel 130 to rise and the set temperature H (H) , For example 95 to 100 ° C) and at the same time the driving motor 120 is operated to stir the charged material while the stirring and crushing means 150 is stirred at the first predetermined speed V1 (for example, 50 to 400 rpm) .

Thereafter, in the second cooking step (S2), the cooked material which has been cooked through the first cooking step (S1) is naturally cooled so that the charged material is spread and the foam is removed, and the charged material is stirred or crushed .

8, in the first cooking step S1, the stirring and crushing means 150 is rotated from the cooking start time to the first setting speed T1 for the first preset time T1 V1, 50 to 400 rpm) to stir the material for cooking the porridge, and at the same time, the heating means 160 is operated to raise the temperature of the material to the set temperature (H, 95 to 100 DEG C).

8, the first setting time T1 may be set to 35 minutes. In the first cooking step S1, the stirring pulverizing means is operated at a temperature of 95 to 100 degrees for 35 minutes at 50 rpm to 400 rpm Can be controlled to heat the charged material.

9B, the first set speed V1, 50 to 400 rpm of the first cooking step S1 in the one-kneading mode may be set to be 50 rpm or more and 250 rpm or less, which is the one-pudding setting speed. If the set speed of the stirring and crushing means 150 is less than 50 rpm, the state and texture of the particles become good, but the stirring and crushing means 150 intermittently stops due to the resistance of the charged material when stirring. On the other hand, when the set speed of the agitating and crushing means 150 is more than 250 rpm, there is a problem that sticky texture occurs when the particles of injected material are hardly left. Therefore, when the cooking mode is determined to be the one-kneading mode, the rotating speed of the stirring and crushing means 150 by the driving motor 120 is suitably 50 rpm or more and 250 rpm or less.

Referring again to FIG. 8, in the second cooking step S2, the operation of the heating means 160 is stopped during the second set time T2 from the end of the first set time T1 until the cooking completion time, The stirring and crushing means 150 is continuously rotated at a low speed of 50 to 250 rpm (for example, 120 rpm) in the first cooking step S1 until the cooking completion time so that the cooked material is naturally cooled in the cooking step S1, So that the material cooked in the first cooking step (S1) is stirred so as not to be adhered to the bottom surface and the inner wall of the cooking container (130).

The second set time T2 may be set to 5 minutes.

According to the first embodiment of the present invention, the material put into the automatic cooking apparatus 100 in the case of the single kneading mode is agitated and crushed by the agitating and crushing means 150 at a relatively low speed of 50 to 250 rpm Lt; / RTI > In this case, in the first cooking step (S1), in order to increase the initial torque of the stirring and crushing means (150), the material is stirred at a rotation speed higher than the stirring rotation speed set for the first 5 minutes, Stirring can be carried out. That is, after the material is fed into the automatic cooking apparatus 100, the material is stirred at a speed of 150 rpm or more and 250 rpm or less for the first 5 minutes, and then the material is stirred at a speed of 50 rpm or more and less than 150 rpm. In the second cooking step (S2), the material is preferably continuously stirred in the first cooking step (S1) at the set stirring rotation speed.

The material put into the automatic cooking apparatus 100 in the case of the single-pudding mode is heated by the heating means 160 to a temperature of 95 to 100 ° C only from the cooking start time to five minutes before the cooking, is naturally cooled for 5 minutes, So that it has an optimal texture and flavor.

The results of the test results shown in Figures 9a, 9b, and 9c are shown in tabular form for the effects of the optimal cooking temperature, optimal stirring speed, and optimal cooking time applied in the pouring mode.

9A is a table in which the agitation speed (50 rpm or more and 250 rpm or less) and the cooking time (40 minutes) are fixed, and the effect is described according to the change of the heating temperature. The stirring speed means the upper dough setting speed, and the cooking time is the sum of the first and second setting times (T1, T2).

<Experimental Example 1>

Stirring speed: 50 to 250 rpm, cooking time: 40 minutes, heating temperature: less than 95 占 폚

There was no phenomenon that the briquette material overflowed or adhered to the bottom surface and the inner wall of the cooking container 130, but the material was less cooked, the spread of the rice flour was less and the rice briquettes were chewed.

<Experimental Example 2>

Stirring speed: 50 to 250 rpm, cooking time: 40 minutes, heating temperature: exceeding 100 占 폚

The stirring speed and the cooking time were the same as those of Experimental Example 1. However, when cooking was performed by heating at a heating temperature exceeding 100 캜, there was no significant problem in the texture, but when the briquette material boiled over, And the inner wall.

<Experimental Example 3>

Stirring speed: 50 to 250 rpm, cooking time: 40 minutes, heating temperature: 95 to 100 DEG C

The stirring speed and the cooking time were the same as those of Experimental Examples 1 and 2, but were heated and tempered at a temperature ranging from 95 to 100 ° C. As a result, the texture was very good, The phenomenon of sticking to the inner wall did not occur. Also, stirring was continued without rotation stop and showed good particle state.

FIG. 9B is a table showing the effect of the temperature (95 to 100 ° C) and the cooking time (40 minutes) during stirring and the stirring speed varying.

<Experimental Example 4>

Stirring speed: less than 50 rpm, cooking time: 40 minutes, heating temperature: 95 to 100 DEG C

The cooking temperature and cooking time were the same as those of Experimental Example 3. However, when the briquette material was cooked while stirring at a stirring speed of less than 50 rpm, the grain state or texture was good, but the stirring force was weak and stirring was stopped in the middle.

<Experimental Example 5>

Stirring speed: more than 250 rpm, cooking time: 40 minutes, heating temperature: 95 to 100 DEG C

The cooking temperature and the cooking time were the same as those of Experimental Example 3. However, when the briquette material was cooked while stirring at a stirring rate exceeding 250 rpm, the stirring was not stopped and the briquette material was finely pulverized, Of the texture was provided.

FIG. 9C is a table showing the effect of stirring with stirring (50 rpm or more and 250 rpm or less) and stirring temperature (95 to 100 ° C) fixed and changing the cooking time.

<Experimental Example 6>

Stirring speed: 50 to 250 rpm, cooking time: less than 40 minutes, heating temperature: 95 to 100 DEG C

When the briquettes were cooked for less than 40 minutes, the rice bran was chewed and a less spreading texture was provided.

<Experimental Example 7>

Stirring speed: 50 to 250 rpm, cooking time: more than 40 minutes, heating temperature: 95 to 100 DEG C

Further, when the briquette material was cooked for more than 40 minutes, the spreading time was prolonged and the texture was not so good.

As a result, when the other conditions (the stirring speed and the temperature at the time of stirring) were assumed to be constant, the briquette material was cooked for 40 minutes (having an error range of several seconds to several minutes) The degree of particle state or spread was moderate and texture was the best. Therefore, it can be confirmed that the stirring speed is 50 to 250 rpm, the cooking temperature is 95 to 100 ° C, and the total cooking time is 40 minutes.

In the above description, the case where the cooking mode is determined as the unipolar mode is described, and the case where the cooking mode is determined as the fine-mode mode will be described below.

10, in the first cooking step S1, the stirring and crushing means 150 is rotated from the cooking start time to the first set time (35 minutes) for the first set time (35 minutes) V1, 50 to 400 rpm) and at the same time, the heating means 160 is operated for the first set time (35 minutes) from the cooking start time so that the temperature of the material is maintained at a temperature of 95 to 100 ° C. Particularly, in the fine-bake mode, the fine bake set speed Vb in the first cooking step S1 can be set to 150 rpm or more and 400 rpm or less. Referring to FIG. 11A, the fine pour setting speed Vb should be 150 rpm or more, which is larger than 50 rpm, which is the minimum value of the one-pudding setting speed, so that stirring can be performed even when a comparatively thick material is input. In addition, when the fine die setting speed exceeds 400 rpm, the texture of the input material may be weakened, so that the fine die setting speed (Vb) is suitably 150 rpm or more and 400 rpm or less.

In the second cooking step (S2) of the fine cooking mode, the operation of the heating means (160) is stopped for 5 minutes from the first cooking step (S1) to the cooking completion time so that the material cooked in the first cooking step After the first cooking step (S1), the stirring and crushing means (150) is continuously driven at a rotational speed of 150 to 400 rpm (for example, 150 to 250 rpm) to continuously spread the cooked material. The material for cooking of the porridge is crushed into a fine particle form by intermittently rotating several times at a second setting speed (V2, 4000 to 6000 rpm) immediately before.

Meanwhile, the first cooking step (S1) is performed for 35 minutes, and the first cooking step (S1) is performed after the first cooking step (S1) Depending on the performance or characteristics of the relevant configuration, it can be performed for 30 to 35 minutes. The second cooking step S2 may be performed until the cooking is finished after the time of the first cooking step S1 so that the total cooking time is 40 minutes.

10, the material charged into the automatic cooking apparatus 100 in the case of the fine pouring mode is heated by the agitating and crushing means 150 at a rate of 150 to 400 rpm (for example, 150 to 250 rpm) And is stirred at a relatively slow speed. At this time, in the first cooking step S1, the material is heated at a higher rotation speed (for example, 300 rpm to 400 rpm) than the stirring rotation speed (for example, 200 rpm) set for the first 5 minutes in order to increase the initial torque of the stirring and crushing means 150 After stirring, it is preferable to stir at a set stirring rotational speed (for example, 150 rpm to 250 rpm). Also, in the second cooking step (S2), the material is preferably continuously stirred in the first cooking step (S1) at a set stirring rotational speed (for example, 150 rpm to 250 rpm).

The intermittent high-speed rotation of the agitating and crushing means 150 in the fine pouring mode is performed at a second set speed (4000 to 6000 rpm) at a high speed for 20 seconds and then stopped for 2 seconds (the agitating and crushing means 150 is turned off) 10 times). The finishing time may vary depending on the number of repetitions of the intermittent high-speed rotation, but it is preferably performed from a minimum of 1 minute (60 seconds) to a maximum of 3 minutes and 40 seconds (220 seconds).

The material put into the automatic cooking apparatus 100 in the case of the fine pouring mode is pulverized and agitated by the agitating and crushing means 150 at a relatively low speed of 150 to 400 rpm from the start time of cooking to 1 to 3 minutes and 40 seconds before the completion of cooking And the mixture is pulverized at a high speed of 4000 rpm or more intermittently for 1 minute to 3 minutes and 40 seconds until the cooking completion time, and the particles are very finely changed. In addition, in the case of the fine pouring mode, the material introduced into the automatic cooking apparatus 100 is heated by the heating means 160 to a temperature of 95 to 100 ° C only from the cooking start time until five minutes before the cooking, and gradually cooled and spread for 5 minutes As a result, it shows the best texture and flavor.

11a, 11b, and 11c, the test results are shown in tabular form, similar to the case of the above-described single-pudding mode, with respect to the effects of the optimum stirring speed, optimum grinding speed, and optimal grinding frequency applied to the fine pouring mode.

11A shows the effect when the briquette material exceeds the stirring speeds of 150 rpm, 150 to 400 rpm and 400 rpm, respectively, under the conditions of the optimum cooking time (40 minutes) and the optimum cooking temperature (95 to 100 ° C) . As described above, it can be seen that the stirring speed of the material is the most appropriate when the stirring speed is 150 to 400 rpm, which is a fine setting speed (Vb).

11B shows the results of the intermittent high-speed rotation of 500 to 1000 rpm and 2000 to 3000 rpm of the stirring and crushing means 150 under the optimum cooking time (40 minutes), optimum cooking temperature (95 to 100 DEG C) and optimum stirring speed (150 to 400 rpm) , And 5,000 times for 20 seconds at a speed range of 4000 to 6000 rpm, respectively. As a result, it was confirmed that when pulverized at a speed range of 4000 to 6000 rpm, the pulverized state most suitable for fine porcelain was provided. Also, in this case, the best texture was shown, and it was confirmed that stirring was possible even when the material was thickly cut.

When the material was pulverized in the speed range of 500 to 1000 rpm, the material remained thick and the texture was lowered, and the texture was better than that in the case of pulverizing at a speed range of 4000 to 6000 rpm, rather than 2000 to 3000 rpm.

11C is a graph showing the results of the measurement of the porosity of the porridge under conditions of optimum cooking time (40 minutes), optimum cooking temperature (90-100 DEG C), optimum stirring speed (150-400 rpm), the same grinding speed (5000 rpm) 1 to 4 times, 5 times, and 6 to 10 times, respectively. Referring to FIG. 11C, it was confirmed that 5 times of crushing provided the most suitable crushing condition for fine crushing.

Referring again to FIG. 7, after the second cooking step S2 described above, a container washing step S3 for automatically washing the inside of the cooking container 130 of the automatic cooking apparatus 100 with water may be further performed. The container cleaning step S3 may be performed by a separate user input via the control panel 171. [

The container cleaning step S3 includes a cleaning preparation step S301 in which water introduced into the cooking vessel from which the cooked food is removed is prepared, and a step S302 in which the water is maintained at a temperature of 95 to 100 캜, A second cleaning step S303 in which the water is naturally cooled and stirred at a first predetermined speed V1, 50 to 400 rpm at a low speed, a second cleaning step S303 in which the water is naturally cooled, And a third cleaning step (S304) of repeating the high-speed stirring for 20 seconds at the second set speed (V2, 4000 to 6000 rpm) while stopping for 2 seconds.

12, the stirring and crushing means 150 is rotated and driven at a first set speed (V1, 50 to 400 rpm) for 8 minutes from the cleaning start time, and then, The water for washing is stirred at a second predetermined speed (V2, 4000 rpm to 6000 rpm) for 1 to 7 minutes, and the heating means 160 is operated for 7 minutes from the cleaning start time, (H, 95 ~ 100 ° C), and then the operation is stopped until the end of the washing.

In the cleaning step S3, the inside of the cooking container 130 is cleaned by the water stream generated by stirring the water at a high temperature while being heated at a high temperature. At this time, when the water is heated, the water may boil over when the high-speed rotation is performed. Therefore, when the water is heated, the rotation speed is maintained at a low speed.

In the case of the automatic cooking method according to the first embodiment of the present invention, the material introduced into the cooking container 130 of the automatic cooking apparatus 100 is fed from the cooking start time to the cooking completion time It can be continuously stirred by the low-speed rotation to prevent foaming and to prevent the material from being stuck on the bottom and inner walls of the cooking vessel 130 and burning, and the material can be mixed more uniformly and the flavor of the food can be improved .

Further, in the case of the automatic cooking method according to the first embodiment of the present invention as described above, after the stopping of the heating means 160, the material is crushed into finer particles by high-speed rotation of the stirring and crushing means 150 It is possible to cook various kinds of foods such as fine porridge in addition to the raw dough, and also only the water is put into the cooking container 130 of the automatic cooking apparatus 100 after the automatic cooking of the food is completed, The stirring and crushing means 150 is rotated at a low speed simultaneously with the heating of the means 160 and is intermittently rotated at a high speed from 1 minute after the stopping of the heating means 160 to the completion of the washing and the inside of the cooking container 130 is heated Can be automatically cleaned.

13 is a flow chart of the automatic cooking method according to the second embodiment of the present invention.

The automatic cooking method according to the second embodiment of the present invention, which is performed by the automatic cooking apparatus 100 as described above, is characterized in that the material put in the cooking container 130 is heated to a set temperature (H, 95 The main cooking step S1-1 in which the temperature of the main cooking step S1-1 is raised and maintained at a first set rate V1, 50 to 400rpm while stirring at a first set rate V1, And a froth removing step (S2-1) in which the cooked material is naturally cooled and stirred while allowing the foam to be removed.

In the automatic cooking operation, first, the material is introduced. The cooking container 130 is detached from the seating portion 111 of the main body 110 of the automatic cooking apparatus 100 and then the container cover 140 is detached from the cooking container 130 to open the upper end of the cooking container 130 A latte / sauce or a jam / blue material is put into the cooking container 130 and then the container cover 140 is joined again to close the upper end of the cooking container 130. Then, As shown in Fig.

At this time, the latte material includes at least one of vegetable, cereal, and nuts such as milk, coffee extract, main ingredients such as sweet potato, chestnut, red ginseng, almond, peanut, soybean, red bean or pumpkin. The source material also includes vegetables, fruits, seasonings and the like. The jam / blue ingredients also include the main sugar, vegetable or fruit, and the lemon juice, a minor ingredient.

It is determined whether or not the automatic cooking apparatus 100 is engaged with the cover just before the main cooking step S1-1.

The control unit 170 determines a signal indicating whether the container cover 140 is coupled through the cover engagement sensing unit 180 of the automatic cooking apparatus 100 and determines whether the cover is coupled. If the cover combination is not completed during the determination process, the control panel 171 may output a warning message.

When the container cover 140 is detected to be connected to the upper end of the cooking container 130, the cooking mode is determined. At this time, the control panel 171 provided in the control unit 170 controls, for example, A cooking mode selection signal to be cooked is inputted through the automatic cooking apparatus 100 such as a jam / blue mode, and the control unit 170 determines the cooking mode according to the inputted cooking mode selection signal.

The latte / sauce mode is a cooking mode for cooking latte using milk, coffee extract and a substitute such as sweet potato, and the jam / chelate mode is for cooking jam or blue with sugar, vegetables or fruit Cooking mode.

After the above-described cooking mode is determined, a main cooking step S1-1 is performed. In the main cooking step S1-1, the material charged into the cooking container 130 is heated by the heating means 160 The temperature is raised to the set temperature (H, 95 to 100 ° C) by using the agitating and crushing means 150, and the mixture is cooked while stirring at the first predetermined speed (V1, 50 to 400 rpm)

After the main cooking step S1-1, the bubbling removing step S2-1 is performed. The bubbling removing step S2-1 is a step of removing the foamed material from the main cooking step S1-1, Followed by cooling and stirring so as to remove the bubbles.

14, in the main cooking step S1-1, the stirring and crushing means 150 is operated for 19 minutes from the cooking start time to the first set speed V1, for example, 120 rpm) to stir the material for cooking latte or sauce while the heating means 160 is operated for 19 minutes from the cooking start time to set the material at the set temperature (H, 95-100 ° C) Lt; / RTI &gt;

In the bubble removing step S2-1, the operation of the heating means 160 is stopped for one minute until the cooking completion time, so that the material cooked in the main cooking step S1-1 is naturally cooled, Is continuously rotated at a first predetermined speed V1 at a low speed continuously for one minute until the cooking completion time so that the latte or sauce cooked in the main cooking step S1-1 is fed to the cooking container 130 so as not to be adhered to the bottom surface and the inner wall.

In the case of the latte / source mode, the material put into the automatic cooking apparatus 100 is agitated by the agitating and crushing means 150 at a relatively slow speed of 50 to 400 rpm from the cooking start time to the cooking completion time. At this time, in the main cooking step (S1-1), the material is stirred at a higher rotation speed than the stirring rotation speed set for the first 5 minutes in order to increase the initial torque of the stirring and crushing means 150, desirable. For example, after the material is stirred at 150 rpm to 250 rpm for the first 5 minutes in the main cooking step (S1-1), thereafter, the material may be stirred while rotating at 50 rpm or more and 150 rpm or less.

Further, it is preferable to stir the material continuously at the same rotational speed as the main cooking step (S1-1) in the foam step (S2-1).

In the case of the latte / source mode, the material introduced into the automatic cooking apparatus 100 is heated by the heating means 160 to the set temperature (H, 95 to 100 ° C) only from the cooking start time to one minute before the cooking, As it slowly cools down, it shows the best texture and flavor.

15, in the main cooking step S1-1, the stirring and crushing means 150 is rotated at a first setting speed (50 rpm to 400 rpm) for 59 minutes from the cooking start time And the heating means 160 is operated for 59 minutes from the cooking start time to raise the temperature of the material to the set temperature (H, 95 to 100 ° C) . In the jam / shade mode it is appropriate to agitate the material at relatively low speeds of 50 to 250 rpm (eg 120 rpm).

In the bubble removing step S2-1, the operation of the heating means 160 is stopped for one minute until the cooking completion time, so that the material cooked in the main cooking step S1-1 is naturally cooled, Is continuously rotated at a low speed of 50 to 250 rpm (for example, 120 rpm) in the main cooking step S1-1 for one minute until the cooking completion time so that the jam or squeeze cooked in the main cooking step S1-1 So as not to be adhered to the bottom surface and the inner wall of the container 130.

In the case of the jam / blue mode, the material put into the automatic cooking apparatus 100 can be agitated by the agitating and crushing means 150 at a relatively slow speed of 50 to 250 rpm (for example, 120 rpm) from the cooking start time to the cooking completion time have.

At this time, in the main cooking step (S1-1), the material is stirred at a higher rotation speed than the stirring rotation speed set for the first 5 minutes in order to increase the initial torque of the stirring and crushing means 150, desirable. Further, in the foam removing step S2-1, the material is preferably continuously stirred at the same rotational speed as the main cooking step S1-1.

For example, after the material is stirred at 150 rpm to 250 rpm for the first 5 minutes in the main cooking step (S1-1), thereafter, the material may be stirred while rotating at 50 rpm or more and 150 rpm or less.

The material charged into the automatic cooking apparatus 100 in the jam / blue mode is heated by the heating means 160 to the set temperature (H, 95 to 100 ° C) only from the cooking start time to one minute before the cooking, As it slowly cools down, it shows the best texture and flavor.

A further container cleaning step S3-1 for automatically cleaning the inside of the cooking container 130 of the automatic cooking apparatus 100 with water after the bubble removing step S2-1 described above may be further performed, S3-1 may be performed by a separate user input through the control panel 171. [ The container cleaning step S3-1 operates in the same manner as the container cleaning step S3 of FIG. 7 described above.

In the case of the automatic cooking method according to the second embodiment of the present invention, when the material charged into the cooking container 130 of the automatic cooking apparatus 100 reaches the low speed (low speed) of the stirring and crushing means 150 from the cooking start time to the cooking completion time It is possible to continue stirring by rotation to prevent foaming and to prevent the material from being stuck on the bottom and inner walls of the cooking vessel 130 and burning, and the material can be mixed more uniformly and the flavor of the food can be improved.

In the case of the automatic cooking method according to the second embodiment of the present invention as described above, the cooking time of the various cooking items such as the jam / green as well as the latte / sauce is adjusted through the cooking time adjustment in the main cooking step (S- As long as the heating means 160 is heated and only the water is poured into the cooking container 130 of the automatic cooking apparatus 100 after the automatic cooking of the food is completed and the washing mode is selected, The inside of the cooking container 130 can be automatically cleaned by the high temperature water stream while being rotated at a high speed intermittently from 1 minute after the stop of the heating means 160 to the completion of washing.

16, in the automatic cooking method according to the third embodiment of the present invention, which is performed by the automatic cooking apparatus 100 as described above, the temperature of the material charged into the cooking vessel 130 is raised to 95 to 100 DEG C (S0-2) for rotating the material at a second preset speed (V2, 4000 to 6000rpm) and intermittently pulverizing the material while naturally cooling the material, and a material prepared through the cooking preparation step (S0-2) The temperature is raised and maintained at a set temperature (H, 95 to 100 ° C) and at the same time, the material is stirred at a rotational speed of the first set speed (V1, 50 to 400 rpm) and the second set speed (V2, 4000 to 6000 rpm ) And the first cooking step (S1-2) in which the first cooking step (S1-2) is intermittently pulverized at a first setting speed (V1, 50 (400-2000 rpm), and a foam removing step (S2-2). , And a second cooking step (S3-2) in which the mixture is intermittently pulverized at a second set speed (V2, 4000 to 6000 rpm) while stirring at a first set speed (V1, 50 to 400 rpm) do. Such an automatic cooking method can be used mainly for producing soymilk.

In the automatic cooking operation, first, the material is introduced. The cooking container 130 is detached from the seating portion 111 of the main body 110 of the automatic cooking apparatus 100 and then the container cover 140 is detached from the cooking container 130 to open the upper end of the cooking container 130 The container cover 140 is coupled again to close the upper end of the cooking container 130, and then the container 130 is mounted in the seating portion 111 of the main body 110.

At this time, the material includes at least one of bean (soybean), water, grains as a sub ingredient, or nuts, which are main ingredients for producing soymilk.

It is determined whether or not the automatic cooking apparatus 100 is engaged with the cover just before the cooking preparation step (S0-2).

The control unit 170 determines a signal indicating whether the container cover 140 is coupled through the cover engagement sensing unit 180 of the automatic cooking apparatus 100 and determines whether the cover is coupled. If the cover combination is not completed during the determination process, the control panel 171 may output a warning message.

When the container cover 140 is detected to be connected to the upper end of the cooking container 130, the cooking mode is determined. At this time, through the control panel 171 provided in the control unit 170, The control unit 170 determines a cooking mode according to the cooking mode selection signal. Soy milk mode is a cooking mode for cooking soymilk using soybean and water.

After the above-described cooking mode is determined, a cooking preparation step (S0-2) is performed. In the preparing preparation step (S0-2), the material charged into the cooking container (130) is heated to a set temperature The beans are boiled in advance before the first cooking step (S102) by intermittently grinding the material at a second set speed (V2, 4000 to 6000 rpm) while naturally cooling the material.

The first cooking step (S1-2) is performed after the cooking preparation step (S0-2) described above. Now, the one-cooking step (S1-2) is a step of setting the material passed through the cooking preparation step (S0-2) H, 95 to 100 ° C), and the mixture is stirred at a first predetermined speed (V1, 50 to 400 rpm), and the material is intermittently pulverized at a second set speed (V2, 4000 to 6000 rpm) .

After the first cooking step S1-2, the foam removing step S2-2 is performed. In this foam removing step S2-2, the material that has undergone the first cooking step S1-2 is subjected to natural cooling And stirring is continued at a first predetermined speed (V1, 50 to 400 rpm) while bubbles are removed.

The second cooking step S3-2 is performed after the bubbling removing step S2-2 described above. Now, the second cooking step S3-2 is a step of continuously cooling the material that has undergone the bubbling removing step S2-2 And the bean particles are pulverized intermittently at a second set speed (V2, 4000 to 6000 rpm) to atomize the bean particles, followed by stirring at a first predetermined speed (V1, 50 to 400 rpm) immediately before the end of cooking to remove the final bubble.

17, in the cooking preparation step (S0-2), the heating means 160 is operated for 7 minutes and 30 seconds from the cooking start time to set the material at the set temperature (H, 95 to 100 ° C), and then the mixture is stopped for 5 minutes so that the material is naturally cooled. The stirring and crushing means 150 is set for 5 minutes from 7 minutes 30 seconds to 12 minutes 30 seconds after the start of cooking, Speed (V2, 4000 to 6000 rpm) to break the material for cooking the soymilk. The second set speed above may be 5000 rpm.

In the first cooking step S2-2, the material having undergone the cooking preparation step S0-2 is heated to a set temperature (H, 95 to 100 ° C) for a preset time, preferably 2 minutes and 30 seconds (V1, 50 to 400 rpm), and naturally cooling the material for the next predetermined time, preferably for 2 minutes and 30 seconds, and at the second set speed (V2, 4000 To 6000 rpm) is repeated four times. The first set speed may be 200 rpm.

In detail, the material is heated to 95 to 100 ° C for 2 minutes and 30 seconds from 12 minutes 30 seconds to 15 minutes after the start of cooking and maintained at a first set rate (V1, 50 to 400 rpm) The material is naturally cooled from 15 minutes to 17 minutes 30 seconds for 2 minutes 30 seconds and the material is intermittently pulverized at a second set speed (V2, 4000-6000 rpm). During the first cooking step, the heating / stirring and the natural cooling / crushing operations are repeated four times for 20 minutes in total until 32 minutes and 30 seconds after the start of cooking. The first set speed may be 200 rpm.

In the bubbling removing step S2-2, the operation of the heating means 160 is stopped for 2 minutes and 30 seconds from 32 minutes 30 seconds to 35 minutes after the start of cooking, so that the material cooked in the first cooking step S1-2 And at the same time, the stirring and crushing means 150 is continuously rotated at a first predetermined speed (V1, 50 to 400 rpm) in the first cooking step S2-2 at a low speed so as to remove bubbles while stirring. The first set speed may be 200 rpm.

Thereafter, in the second cooking step (S3-2), the material which has been subjected to the foam removing step (S2-2) for from 2 minutes and 30 seconds from 35 minutes to 37 minutes and 30 seconds after the start of cooking is subjected to the foam removing step (S2-2) The bean particles are pulverized intermittently at a second set speed (V2, 4000 to 6000 rpm) while continuously cooling the beans continuously, and the bean particles are pulverized to a first set speed V1, 50 to 400 rpm until the end of cooking (40 minutes after the start of cooking) And the final cooking is completed.

The intermittent pulverization of the agitation pulverizing means 150 in the second cooking step S3-2 is performed at a second set speed V2 of 4000 to 6000 rpm at a high speed for 8 to 10 seconds and then stopped for 2 seconds ) off) is repeated several times (15 to 30 times).

After the second cooking step S3-2, the container cleaning step S4-4 for automatically cleaning the inside of the cooking container 130 of the automatic cooking apparatus 100 with water may be further performed. (S4-2) may be performed by a separate user input through the control panel 171. [ The container cleaning step S4-2 operates in the same manner as the container cleaning step S3 of FIG. 7 described above.

In the case of the automatic cooking method according to the third embodiment of the present invention, the material introduced into the cooking container 130 of the automatic cooking apparatus 100 is fed from the cooking start time to the cooking completion time It can be continuously stirred by the low-speed rotation to prevent foaming and to prevent the material from being stuck on the bottom and inner walls of the cooking vessel 130 and burning, and the material can be mixed more uniformly and the flavor of the food can be improved .

In addition, in the case of the automatic cooking method according to the third embodiment of the present invention as described above, soybean milk can be cooked, and only the water is put into the cooking vessel 130 of the automatic cooking apparatus 100 after the automatic cooking of the food is completed The stirring and crushing means 150 is rotated at a low speed simultaneously with the heating of the heating means 160 and is intermittently rotated at a high speed from one minute after the stopping of the heating means 160 to the completion of the washing, 130 can be automatically cleaned by the hot water stream.

18 is an operation graph of the boil-off mode in the automatic cooking method according to the fourth embodiment of the present invention.

The automatic cooking apparatus 100 according to the embodiment of the present invention can cook the materials put in the boiling mode according to the fourth embodiment of the present invention.

18, after the material is introduced into the cooking vessel 130 in the boiling mode, the heating means 160 (160) is provided so that the temperature inside the cooking vessel 130 can be maintained at the set temperature (H, 95 to 100 ° C) ) Is operated for 39 minutes from the cooking start time. From 39 minutes after the start of the cooking, the operation of the heating means 160 is stopped for one minute to spread the input material.

The automatic cooking method according to the fourth embodiment of the present invention determines whether or not the automatic cooking apparatus 100 is engaged with the cover prior to the start of cooking as in the automatic cooking method according to the other embodiments, And after the cooking is completed, the container washing step S3 may be performed as in the first embodiment.

As described above, according to the fourth embodiment of the present invention, a variety of cooking methods can be provided to the user by heating materials such as broth, soup, and the like that are not required to be stirred by the boiling mode to a predetermined temperature.

As described above, according to the automatic cooking apparatus 100 according to the embodiment of the present invention, the automatic cooking method of the one-kneading mode and the fine-bake-die mode becomes possible according to the first embodiment, and according to the second embodiment, And the bake / blue mode can be performed. According to the third embodiment, the soy milk mode is enabled, and according to the fourth embodiment, the boil mode is enabled.

Each mode of the automatic cooking method can be achieved by controlling the cooking time, the degree of stirring and the degree of grinding, and the cooking temperature. However, the automatic cooking apparatus 100 may be overheated due to carelessness of the user or malfunction of itself. If the automatic cooking apparatus 100 is overheated, the performance required in each of the above modes may not be satisfied, and the automatic cooking apparatus 100 may be damaged. If the degree of damage is excessive, .

In order to solve this problem, the automatic cooking apparatus 100 according to the embodiment of the present invention can prevent the automatic cooking apparatus 100 from being overheated by the control unit 170 in advance.

19 is a flowchart of a method of preventing overheating of the automatic cooking apparatus 100 according to an embodiment of the present invention.

The method for preventing overheating of the automatic cooking apparatus 100 according to the embodiment of the present invention starts with the operation of the heating means 160 as shown in FIG. 19 (S510).

The control unit 170 determines whether the automatic cooking apparatus 100 is in an overheated state in accordance with a change in temperature inside the cooking vessel 130 sensed by the temperature sensor 190 in a state in which the heating means 160 is operated (S520).

The change of the temperature is detected by the temperature difference T4 between the temperature T4 at the time when the heating means 160 has been operated for four seconds and the temperature T25 at which the heating means 160 has been operated for 25 seconds , The controller 170 determines that the automatic cooking apparatus 100 is in an overheated state when the temperature difference Td is equal to or greater than 25 degrees Celsius. However, the method of measuring the temperature deviation Td is not limited to the above method. For example, if the temperature difference between the time when the heating means 160 is operated for 5 seconds and the time when 30 seconds have passed is 30 degrees Celsius or more, it can be determined that the automatic cooking apparatus 100 is in an overheated state.

The control unit 170 determines that the automatic cooking apparatus 100 is overheated and visually displays the warning screen on the control panel 171 (for example, when the temperature difference Td is 25 degrees Celsius or more) And outputs a warning sound to audibly inform the automatic cooking apparatus 100 of the overheated state (S525). To this end, the automatic cooking apparatus 100 may be provided with a separate speaker.

The control unit 170 stops the operation of the heating unit 160 and opens the container cover 140 to rapidly lower the temperature of the cooking container 130 and terminates the overheat prevention control at step S550.

If the temperature difference Td is less than 25 degrees Celsius, the control unit 170 determines whether the automatic cooking apparatus 100 is in an overheated state according to the temperature inside the cooking vessel 130 detected by the temperature sensor 190 .

For example, when the temperature of the cooking container 130 sensed by the temperature sensor 190 is 120 degrees Celsius or more, the controller 170 may determine that the automatic cooking apparatus 100 is in an overheated state (S530).

If it is determined in step S530 that the automatic cooking apparatus 100 is in an overheated state, the controller 170 visually displays warning characters on the control panel 171 (for example, "E3" is displayed on the control panel 171 And outputs a warning sound (S525).

The control unit 170 stops the operation of the heating unit 160 and opens the container cover 140 to rapidly lower the temperature of the cooking container 130 and terminates the overheat prevention control (S550).

If the temperature difference Td is less than 25 degrees Celsius and the temperature of the cooking vessel 130 is less than 120 degrees Celsius, the controller 170 determines that the automatic cooking apparatus 100 is operating normally.

The controller 170 determines whether the temperature sensed by the temperature sensor 190 is equal to or greater than 120 degrees Celsius when the heating means 160 operates. If the heating means 160 does not operate, the overheat prevention control is terminated (S550).

As described above, when the liquid or the moisture-containing material is insufficient or not present inside the cooking vessel 130, the heating vessel 160 can overheat the cooking vessel 130. Whether or not the inside of the cooking vessel 130 is free of liquid or moisture can be determined by the controller 170 according to how much the temperature difference Td of the cooking vessel 130 is at the initial stage of the cooking. The operation of the heating means 160 is immediately stopped by the overheat prevention method according to the embodiment of the present invention and the container cover 140 is opened and the temperature inside the cooking container 130 is lowered.

On the other hand, according to the embodiment of the present invention, when the temperature of the inside of the cooking container 130 is lowered during cooking, If it is determined that the automatic cooking apparatus 100 is overheated and the operation of the heating means 160 is stopped and the container cover 140 is opened do.

Therefore, it is possible to prevent the automatic cooking apparatus 100 from being broken and to improve the safety thereof, and to immediately restore the stable state even when the automatic cooking apparatus 100 is placed in an overheated state due to negligence or negligence of the user It is possible to provide the user with more reliable performance in terms of safety.

It will be apparent to those skilled in the art that the present invention may be embodied in many other forms without departing from the spirit or scope of the invention. It is therefore to be understood that the above-described embodiments are to be considered illustrative and not restrictive, and all embodiments within the scope of the appended claims and their equivalents are intended to be included within the scope of the present invention.

S1: first cooking step S2: second cooking step
S3: Container washing step S301: Washing preparation step
S302: First cleaning step S303: Second cleaning step
S304: Third washing step
S1-1: Main cooking step S2-1: Bubbling step
S3-1: container cleaning step S301-1: washing preparation step
S302-1: First cleaning step S303-1: Second cleaning step
S304-1: Third washing step
S0-2: preparation for cooking step S1-2: first cooking step
S2-2: Foaming removal step S3-2: Second cooking step
S4-2: container cleaning step S401-2: washing preparation step
S402-2: First cleaning step S403-2: Second cleaning step
S404-2: Third washing step
100: automatic cooking apparatus 110: main body
111: seat part 113: first connector
115: attracting plate 120: drive motor
121: drive shaft 123: first shaft coupling member
130: a cooking container 131:
133: second connector 135: holding handle
140: container cover 141: through hole
145: plug 145a: steam outlet
145b: protection flap part 145c:
150: agitating and crushing means 151: second shaft coupling means
153: blade 160: heating means
170: control unit 171: control panel
180: cover engagement detecting means 181: vertical penetrating portion
183: first working rod 183a: first magnet
183b: spring 185: second working rod
185a: Second magnet 187: Operation pin
189: Micro switch 190: Temperature sensor
200: locking means 201: elastic projection
203: Release pushbutton

Claims (16)

1. An automatic cooking method for an automatic cooking apparatus having a stirring and crushing means,
A first cooking step of raising the temperature of the material charged into the cooking vessel to a set temperature and holding the material during the first predetermined time while stirring the stirring and crushing means at a first predetermined speed; And
And a second cooking step of agitating the material cooked through the first cooking step for the first predetermined time while allowing the material to naturally cool and spread and stirring for a second set time. The method according to claim 1,
The set temperature is set to 95 deg. C or more and 100 deg. C or less,
The first set speed is set to be 50 rpm or more and 400 rpm or less,
Wherein the first set time is set to 35 minutes and the second set time is set to 5 minutes. The method of claim 2,
In the first cooking step, the agitating and crushing means agitates the material at a higher rate than the rotational speed for the remaining 30 minutes during the first 5 minutes of the first set time,
And in the second cooking step, the agitating and crushing means agitates the material at the same rotational speed as the rotational speed for the remaining 30 minutes. The method of claim 2,
Wherein in the second cooking step, the agitating and crushing means agitates the material at the same rotational speed as the first cooking step, and then the material is intermittently pulverized at a rotational speed of 4000 to 6000 rpm. Cooking method. The method according to claim 1,
A cleaning preparation step of preparing a cleaning solution by injecting a cleaning solution into the cooking vessel after cooking;
A second washing step of raising the temperature of the washing solution to the set temperature and stirring the washing solution at the first predetermined speed by the stirring and crushing means; And
A third washing step of naturally stirring the heated washing liquid at a second set speed faster than the first set speed;
Wherein the automatic cooking method comprises the steps of: A method for automatic cooking of an automatic cooking apparatus, which stirs a bubble-generating material with agitation and crushing means during stirring,
A main cooking step (S1-1) of heating the material charged in the cooking vessel to 95 DEG C or more and 100 DEG C or less and stirring the material for a first set time while stirring the stirring means at 50 rpm to 400 rpm, ); And
And a foam removing step (S2-1) in which the material cooked through the main cooking step (S1-1) during the first setting time is naturally cooled and stirred for a second set time so that the foam is removed, . The method of claim 6,
The first set time is set to 19 minutes and the second set time is set to 1 minute,
In the main cooking step, the agitating and crushing means agitates the material at a speed higher than the rotational speed for the remaining 14 minutes during the first 5 minutes of the first set time,
Wherein the agitating and crushing means agitates the material at the same rotational speed as the rotational speed for the remaining 14 minutes in the foam removing step. The method of claim 6,
The first set time is set to 59 minutes and the second set time is set to 1 minute,
In the main cooking step, the agitating and crushing means agitates the material at a speed higher than the rotational speed for the remaining 54 minutes during the first 5 minutes of the first set time,
Wherein the agitating and crushing means agitates the material at the same rotational speed as the rotational speed for the remaining 54 minutes in the foam removing step. 1. An automatic cooking method for an automatic cooking apparatus having a stirring and crushing means,
A cooking preparation step of heating the material charged in the cooking vessel to 95 to 100 캜 and intermittently rotating the stirring and crushing means at a rotational speed of 4000 rpm or more and 6000 rpm or less while naturally cooling the material to thereby crush the material;
The material having undergone the cooking preparation step is heated at a temperature of 95 to 100 DEG C while agitating the agitating and crushing means at a rotational speed of 50 rpm or more and 400 rpm or less and then naturally cooling the material and agitating the agitating and crushing means at a rotational speed of 4000 rpm to 6,000 rpm A first cooking step of repeatedly pulverizing the material intermittently while being rotated;
A bubbling step of naturally cooling the material having undergone the first cooking step and stirring at a rotational speed of not less than 50 rpm and not more than 400 rpm so as to remove bubbles; And
The material is intermittently pulverized at a rotational speed of 4000 rpm or more and 6000 rpm or less so that the remaining particles are further pulverized while continuing the natural cooling of the material passed through the defoaming step and finally the material is stirred at a rotation speed of 400 rpm to 50 rpm A method for automatic cooking of an automatic cooking apparatus including a second cooking step. The method of claim 9,
Wherein the cooking preparation step, the first cooking step, the defoaming step, and the second cooking step are performed for 12 minutes, 30 seconds, 20 minutes, 2 minutes, 30 seconds, and 5 minutes, respectively Way. Operating the heating means for 39 minutes so that the material introduced into the cooking vessel can be maintained at 95 degrees Celsius or more and 100 degrees Celsius or less; And
Operating the heating means for 39 minutes and then stopping the operation of the heating means for 1 minute so that the material spreads;
Wherein the automatic cooking method comprises the steps of: A method of preventing overheating of an automatic cooking apparatus having a temperature sensor, a heating means, a container cover, and a control unit,
Operating said heating means;
Sensing the temperature inside the cooking container with the temperature sensor in a state where the heating means is operated;
Determining an initial overheating state of the automatic cooking apparatus; And
Determining an overheating state during operation of the automatic cooking apparatus;
, &Lt; / RTI &
In the step of determining the initial overheating state, the first temperature sensed by the temperature sensor at the time when the first set time elapses after the heating means is operated, the second set time after the heating means is operated Wherein the control unit determines that the automatic cooking apparatus is in an overheated state when the temperature deviation is equal to or greater than the first set temperature, And stopping the operation and opening the container cover. The method of claim 12,
Wherein the first set time, the second set time, and the first set temperature are 4 seconds, 25 seconds, and 25 degrees Celsius, respectively. The method of claim 12,
The control unit may determine that the automatic cooking apparatus is in an overheated state, stop the operation of the heating unit, stop the operation of the heating unit, Is opened in the automatic cooking apparatus. The method of claim 14,
And the second set temperature is 120 degrees Celsius. The method of claim 14,
Wherein the control unit determines that the automatic cooking apparatus is in a normal state when the automatic cooking apparatus is not in the overheated state in the step of determining the initial overheating state and in the step of determining the overheated state during the operation, Wherein the control unit determines that the automatic cooking apparatus is overheated.

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