KR20190027400A - Electric cooker and its to method - Google Patents

Abstract

The present invention relates to an electric cooker, capable of determining the amount of food based on the temperature of the upper part of an inner pot and cooking the food according to the determined amount, and a control method thereof. The electric cooker comprises: a body including a storage part storing an inner pot; the inner pot stored in the storage part and storing food to be cooked; a lid opening or closing the upper part of the body; a heating part installed on the lid or the storage part of the body to heat at least one among the upper, lateral, and lower sides of the inner pot; an upper temperature sensor sensing the temperature of the upper part of the inner pot; and a lower temperature sensor sensing the temperature of the lower part of the inner pot. The heating part is controlled based on the temperature of the lower part, which is sensed through the lower temperature sensor, to cook the food, and the amount of the food is determined based on the temperature of the upper part, which is sensed through the upper temperature sensor, to control the output of the heating part in accordance with the amount of the food.

Description

ELECTRIC COOKER AND ITS TO METHOD [0002]

The present invention relates to an electric cooker and a control method thereof, and more particularly, to an electric cooker for judging a capacity of a food based on at least the temperature of the top of an inner pot, and performing cooking with an output according to the determined capacity.

The electric cooker is a device that cooks food by heating the inside of the inner pot in a state where the food material to be cooked is contained in the inner pot. A basic structure of a general electric cooker is composed of a main body, an inner pot accommodated in the main body, and a lid covering the upper part of the main body. The main body has heating means for heating the inner pot, and the lid is provided to open and close the upper portion of the main body. Further, the lid is provided with a steam discharging portion (for example, a solenoid valve device) for controlling the steam in the inner pot, and the steam discharging portion discharges the steam from the inner pot during the cooking process or after completion of the cooking process.

The electromagnetic cooker described in the prior art patent application No. 10-2004-0010009 (the name of the invention: output control method in the boiling process of an electromagnetic cooker) includes a temperature sensing unit having a bottom surface temperature sensor for sensing the temperature inside the electromagnetic cooker A power source driving unit for controlling an output of the rice cooker, a display unit for displaying an operation state of the rice cooker, a function driving unit for driving an internal function of the rice cooker, a key for selecting various operation modes of the rice cooker, An input unit, and a microcomputer for collectively controlling all these functions. After the start of the cooking, the microcomputer confirms the interval time required for the temperature of the bottom surface of the rice cooker to reach from the first temperature to the second temperature. If the amount of rice to be cooked is small, the time period for reaching the second temperature from the first temperature is relatively short, and the time for reaching the second temperature from the first temperature is relatively long if the amount of cooked rice is large , The microcomputer judges the amount of rice to be cooked based on the confirmed section time.

In the conventional technique in which the capacity determination is based on time, there is a problem that the capacity is erroneously determined by the time constant of the bottom surface temperature sensor. For example, when the time constant of the bottom surface temperature sensor is low, it is possible to erroneously determine the minute portion as a minute portion. In the case of a menu containing a large amount of water, even if the same amount of water is consumed depending on the water temperature and the surrounding environment (ambient temperature) of the rice cooker, the time variation for the capacity determination becomes severe and the capacity may be erroneously determined.

In the prior art, when the time constant of the temperature sensor for sensing the temperature of the inner pot bottom is slow or when the temperature difference between the target temperature of the heating process and the temperature of the content is large, such as winter, scattering is likely to occur. It is difficult for the prior art to perform cooking to immediately detect or prevent fogging.

Further, in the prior art in which cooking is performed based only on the bottom surface temperature of the inner pot, although the temperature of the cooked food is substantially lower than the bottom surface temperature of the inner pot, that is, The process proceeds to the separation of the bamboo and the sound is generated.

In addition, in the conventional technology, when cooking is carried out with a large amount of water (porridge, hot water, etc.) or when the user cooks a lot of water, if the output is lowered based on the temperature of the bottom surface temperature sensor to prevent scattering, And deterioration of bamboo occurs. On the other hand, when the output is raised to prevent the unpleasant noise, the problem of scattering in the minute occurs. In addition, conventionally, in order to solve such a problem, it is necessary to perform cooking with low output to improve scattering and quality, and there is a problem that the cooking time is relatively long.

The present invention relates to an electric cooker for judging a capacity of a food based on an upper temperature of an inner pot or on the basis of an upper temperature and a lower temperature of an inner pot to make a more accurate capacity determination and to perform output control according to the determined capacity, And a control method therefor.

It is another object of the present invention to provide an electric cooking apparatus and its control method which can prevent scattering or unintentional sound by making the entire cooked food become a uniform temperature by performing a heating interruption period before boiling the cooked food.

An electric cooker according to the present invention includes a main body having a housing portion for housing an inner pot, an inner pot accommodated in the housing portion and into which the food is introduced, a lid for opening and closing an upper portion of the main body, A heating unit for heating at least one of the upper side, the side surface and the lower side of the inner pot; an upper temperature sensor for sensing an upper temperature of the inner pot; a lower temperature sensor for sensing a lower temperature of the inner pot; The control unit controls the heating unit based on the sensed lower temperature to perform cooking of the food, determines the capacity of the food based on the upper temperature sensed by the upper temperature sensor, and determines the capacity of the heating unit based on the determined capacity of the food. Control the output.

Preferably, the controller determines the capacity of the food based on an upper temperature difference between the upper temperatures before and after the first heating step.

Preferably, the control unit stops the heating operation of the heating unit after the first heating step and performs the first heating stopping step for a predetermined time.

Preferably, the control unit determines the capacity of the food based on an upper temperature difference between an upper temperature before the first heating step and an upper temperature after the first heating interrupting step.

The control unit compares the upper temperature difference with a first reference temperature difference, and if the upper temperature difference is smaller than the first reference temperature difference, the control unit determines that the capacity of the food is a large capacity. If the upper temperature difference is larger than the first reference temperature difference It is preferable to determine the capacity of the food to be a small capacity.

Preferably, the control unit determines the capacity of the food based on an integrated temperature difference that is a sum of the upper temperature difference and the lower temperature difference.

Preferably, the control unit reduces the basic power output or the basic power output in at least one of the second heating process, the third heating process, and the heating and holding process based on the upper temperature.

According to another aspect of the present invention, there is provided a control method for an electric cooker, including: a first sensing step of sensing an upper temperature of an inner pot where a food is cooked; performing a first heating process on the inner pot; A second sensing step of sensing an upper temperature of the inner pot, a step of calculating an upper temperature difference between an upper temperature of the first sensing step and an upper temperature of the second sensing step, And determining the capacity of the food.

The present invention can provide a cooking device capable of determining a capacity of a food on the basis of an upper temperature of an inner pot or an upper temperature and a lower temperature of an inner pot to make a more accurate capacity determination and to perform output control according to the determined capacity .

Further, according to the present invention, the boiling of the food is judged based on the temperature of the top of the inner pot during cooking, and the output is controlled to prevent scattering, so that the cooking quality is improved by sufficiently boiling the food of all capacities (small capacity to large capacity) There is an effect that it can be shortened.

In addition, the present invention has an effect of preventing splattering or assertion by making the entire cooked food to be a uniform temperature by performing a heating interruption period before boiling the cooked food.

1 is a configuration diagram of an electric cooker according to the present invention.
Fig. 2 is a flowchart showing a first embodiment of the control method of the electric cooker of Fig. 1; Fig.
3 is a detailed flowchart of the scattering prevention process in step S15 of FIG.
4 is a detailed flowchart of the scattering prevention step in step S23 of FIG.
5 is a flowchart showing a second embodiment of the control method of the electric cooker of Fig.
Fig. 6 is a graph of the temperature at the time of cooking the low-capacity food.
FIG. 7 is a graph of the temperature at the time of cooking the large capacity food.

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

1 is a configuration diagram of an electric cooker according to the present invention.

The electric cooker of the present invention comprises a main body having a housing portion for housing an inner pot, such as a general electric cooker, an inner pot accommodated in the housing portion in the main body and into which the food is introduced, and a lid for opening / closing an upper portion of the main body And the cooking cavity is formed by the inner pot and the lid. In addition, the electric cooker of the present invention includes an input unit 1 for receiving a menu selection, a meal or capacity (capacity of food), a cooking start input, etc. from a user, a menu or a current ongoing process (for example, A steam discharging portion 5 which operates in accordance with a control signal from the control portion 20 and a steam discharging portion 5 which is mounted on the receiving portion or the lid of the main body, A heating section 7 for applying heat at the side, lower side and the like, an upper temperature sensor 9 for sensing the upper temperature TT of the inner pot (cooking cavity) The sensor 11 and the above-described components are controlled to control the atmospheric process, the first heating process, the first and second heating stop processes, the capacity determination of the food, the second and third heating processes, the heating and holding processes, And the like. In the present embodiment, the power supply unit (not shown) for supplying the necessary power with the commercial power supply and the input unit 1, the display unit 3, the steam discharge unit 5, The description is omitted because it corresponds to a technology of a degree that is obviously understood by those having ordinary knowledge in the field.

  The upper temperature sensor 9 is mounted on the bottom surface of the lid to sense the upper temperature TT of the inner pot and the lower temperature sensor 11 detects the lower temperature BT of the inner pot, And is mounted in the receiving portion. The upper temperature sensor 9 and the lower temperature sensor 11 respectively detect the upper temperature TT and the lower temperature BT and store the upper temperature TT and the lower temperature BT sensed by the control unit 20 as .

The control unit 20 controls the above-described components to start the cooking process by selecting a menu and inputting a cooking start, performing a warming process after the cooking process, or performing a warming process according to a newly inputted warming command do. The control unit 20 determines whether the inner temperature TT of the inner pot (or the variation amount of the upper temperature TT) of the inner pot or the inner temperature TT of the inner pot ) And the lower temperature BT (or the change amount of the lower temperature BT), and controls the output of the heating unit 7 in accordance with the determined capacity. In addition, the control unit 20 determines the scattering of the food based on the upper temperature of the inner pot, while controlling the output according to the determined capacity, and controls the output of the heating unit 7 more precisely to prevent scattering. Further, the control unit 20 performs the cooking capacity determination step and the shattering prevention step, respectively, while sequentially performing the first heating step, the first heating stop step, the second heating step, and the third heating step, and the heating and holding step. The control process of the control unit 20 will be described in detail below.

Fig. 2 is a flowchart showing a first embodiment of the control method of the electric cooker of Fig. 1; Fig. Prior to step S1, after power is supplied, the control unit 20 acquires an input, such as a menu selection, from the user through the input unit 1.

In step S1, the control unit 20 determines whether or not the cooking start input is obtained from the input unit 1. If the cooking start input is obtained, the control unit 20 proceeds to step S1; otherwise, the control unit 20 waits for the cooking start input while continuously performing step S1.

In step S3, the control unit 20 stores the first upper temperature TT1 applied from the upper temperature sensor 9 after acquiring the cooking start input. Alternatively, the control unit 20 may store the first upper temperature TT1, which is applied at a predetermined time (for example, 10 seconds) after acquisition of the cooking start input.

In step S5, the control unit 20 controls the heating unit 7 to start the first heating process with the set output of the first heating process corresponding to the selected menu. In addition, the control unit 20 controls the steam discharging unit 5 to be a closing operation or an opening operation according to the selection of the menu or the user while starting the first heating process. Hereinafter, the control unit 20 performs the second and third heating processes, the heating and holding processes corresponding to the selected menu, and the process corresponding to the selected menu is performed according to the conventional knowledge The description is omitted because it corresponds to a technology of a degree that is naturally recognized by the person having the information.

In step S7, the control unit 20 determines whether or not the first heating process of step S5 is completed. If the first heating process is completed, the control unit 20 proceeds to step S9; otherwise, The first heating process is continued. When judging the completion of the first heating process in step S7, the control unit 20 compares the lower temperature BT from the lower temperature sensor 11 with the target temperature of the first heating process. The target temperature of the first heating step is set to a temperature before the food is boiled by heating. For example, the target temperature of the first heating step is set at 90 占 폚. Especially, when the cooking water is small in volume, if the target temperature of the first heating process is set to the boiling temperature (in the case of the non-pressure electric cooker, the boiling temperature is 100 ° C at 1 atm), the cooking product may scatter. For this reason, it is preferable that the target temperature of the first heating step is set to a temperature lower than the boiling temperature of the food. If the lower temperature BT is equal to or higher than the target temperature of the first heating process, the control unit 20 determines that the first heating process is completed and proceeds to step S9; otherwise, And performs the determination step of step S7 while performing the process.

In step S9, the control unit 20 stops the heating operation of the heating unit 7 and terminates the first heating process, thereby performing the first heating interrupt process for a predetermined time. The predetermined time of the first heating interruption process is set to be, for example, between 1 and 10 minutes, and the capacity of the electric cooker (for example, from 1 to 30 persons) or the output (or power consumption) . ≪ / RTI > The first heating interruption process is a process for reducing the temperature deviation between the lower part of the food and the center of the food and the upper part of the food or the temperature deviation between the lower temperature sensor 11 and the food. When the control unit 20 performs control based on the lower temperature BT of the lower temperature sensor 11, the temperature deviation between the temperature of the food and the lower temperature BT must be small so that the control can be made precise. For example, when the lower temperature sensor 11 recognizes at 100 ° C and the control unit 20 proceeds to the next step, when the temperature of the food (for example, the center of the food) is 70 ° C, Because it has not received sufficient calories, it may cause irrigation or brittle separation when proceeding to the next step. Therefore, through the first heating interrupting process, the heat under the food is transferred to the center and the upper part of the food by convection, conduction or the like, so that the entire food is received a sufficient amount of heat, thereby preventing the separation and persuasion of the briquettes, By reducing the deviation between the temperature sensed by the temperature sensor, it is possible to accurately determine the capacity of the food to be performed subsequently.

In step S11, the control unit 20 stores the second upper temperature TT2 from the upper temperature sensor 9 and the upper temperature difference TTD (TT2-TT1 = TTD) (or the upper temperature TT Change amount). The control unit 20 may store the second upper temperature TT2 at a temperature before the start of the first heating stop process, but preferably stores the temperature after the first heating stop process is completed. This is because the upper temperature TT after the completion of the first heating interrupting operation is further raised at a small capacity (or a minute) than at a large capacity (or for a minute), and the upper temperature difference TTD at a small capacity It is possible to more accurately determine whether the capacity of the food being cooked by the control unit 20 is a small capacity or a large capacity by making the upper limit temperature difference TTD larger than the upper temperature difference TTD at a large capacity (or for an adult). This will be further described in Figs. 6 and 7 below.

In step S13, the control unit 20 determines whether the capacity of the cooking being cooked at present is a large capacity. In order to determine the capacity of the food, the control unit 20 compares the upper temperature difference TTD calculated in step S11 with the first reference temperature difference Tref1. The first reference temperature difference Tref1 is set to a value (for example, a middle value) between the upper temperature difference TTD in the large capacity and the upper temperature difference TTD in the small capacity and is a temperature difference at which large capacity and small capacity can be judged . If the calculated upper temperature difference TTD is smaller than the first reference temperature difference Tref1, the control unit 20 determines that the capacity of the cooking being cooked is large and proceeds to step S15. Otherwise, If the temperature difference TTD is equal to or greater than the first reference temperature difference Tref1, the controller 20 determines that the capacity of the cooking being cooked is small and proceeds to step S23. By using the upper temperature difference TTD as a reference, the control unit 20 can determine the capacity of the food product more accurately than the method based on the time in the prior art.

In step S15, the control unit 20 controls the heating unit 7 to the large capacity basic output of the second heating step so that the lower heating temperature BT reaches the target temperature of the second heating step, And a scattering prevention process for controlling the mass basic output of the second heating process based on the upper temperature TT so as to prevent scattering. Detailed steps for the anti-scattering process for adjusting the mass basic output of the second heating process based on the upper temperature TT in step S15 are described in FIG. After the execution of step S15, the process proceeds to step S17.

In step S17, the control unit 20 stops the heating operation of the heating unit 7 and terminates the second heating process, thereby performing the second heating-off process for a predetermined time. The predetermined time of the second heating interrupting step is set to, for example, 1 to 10 minutes, and the reason for performing the second heating interrupting step is the same as the reason for performing the first heating interrupting step in step S9. In addition, the control unit 20 may include the execution time of the second heating interrupting step in the execution time of the first heating interrupting step, and omit the execution of the second heating interrupting step. After the execution of step S17, the process proceeds to step S19.

In the step S19, the control unit 20 operates the heating unit 7 with the large capacity basic output of the third heating process to perform the third heating process for the reference time, The heating operation of the heating part 7 is stopped if the temperature is lower than the target temperature and the heating part 7 is operated at the large capacity basic output of the third heating step if the lower temperature BT is lower than the target temperature of the third heating step. In addition, the control unit 20 performs a scattering prevention process for adjusting a large capacity basic output of the third heating process based on the upper temperature TT so as to prevent scattering while performing the third heating process. Detailed steps for the anti-scattering process for adjusting the mass basic output of the third heating process on the basis of the upper temperature TT in step S19 are described in FIG. After the execution of step S19, the process proceeds to step S21.

In step S21, the control unit 20 controls the heating unit 7 to perform the heating and holding process for a reference time with a large-capacity maintenance output of the heating and holding process, wherein the lower temperature BT is equal to or more than a target temperature The heating operation of the heating unit 7 is stopped and the heating unit 7 is operated with the large capacity maintenance output of the heating and holding process when the lower temperature BT is lower than the target temperature of the heating and holding process. Also, the control unit 20 performs a heat dissipation prevention process for adjusting a large-capacity maintenance output of the heating and holding process based on the upper temperature TT so as to prevent scattering while performing the heating and holding process. The detailed steps of the scattering prevention process for adjusting the large-capacity holding output of the heating and holding process on the basis of the upper temperature TT in step S21 are described in FIG. After the execution of step S21, the process proceeds to step S31.

In step S23, the control unit 20 controls the heating unit 7 to the small capacity basic output of the second heating step so that the second heating step (S2) is performed until the lower temperature BT reaches the target temperature of the second heating step And a scattering prevention process for controlling the small capacity basic output of the second heating process based on the upper temperature TT so as to prevent scattering. Detailed steps for the anti-scattering process for adjusting the small capacity basic output of the second heating process based on the upper temperature TT in step S23 are described in FIG. After the execution of step S23, the process proceeds to step S25.

In step S25, the control unit 20 stops the heating operation of the heating unit 7 and terminates the second heating step, thereby performing the second heating stop step for a predetermined time. The predetermined time of the second heating interrupting step is set to, for example, 1 to 10 minutes, and the reason for performing the second heating interrupting step is the same as the reason for performing the first heating interrupting step in step S9. In addition, the control unit 20 may include the execution time of the second heating interrupting step in the execution time of the first heating interrupting step, and omit the execution of the second heating interrupting step. After the execution of step S25, the process proceeds to step S27.

In step S27, the control unit 20 operates the heating unit 7 with the small capacity basic output of the third heating process to perform the third heating process for the reference time, and the lower temperature BT is performed during the third heating process The heating operation of the heating unit 7 is stopped if the temperature is lower than the target temperature and the heating unit 7 is operated at the small capacity basic output of the third heating process if the lower temperature BT is lower than the target temperature of the third heating process. In addition, the control unit 20 performs a scattering prevention process for adjusting the small capacity basic output of the third heating process based on the upper temperature TT so as to prevent scattering while performing the third heating process. Detailed steps for the anti-scattering process for adjusting the small capacity basic output of the third heating process based on the upper temperature TT in step S27 are described in FIG. After the execution of step S27, the process proceeds to step S29.

In step S29, the control unit 20 controls the heating unit 7 to perform the heating and holding process for the reference time with the small-capacity maintenance output of the heating and holding process, while the lower temperature BT is higher than or equal to the target temperature The heating operation of the heating unit 7 is stopped, and if the lower temperature BT is lower than the target temperature of the heating and holding process, the heating unit 7 is operated with the small capacity maintenance output of the heating and holding process. In addition, the control unit 20 performs a scattering prevention process for adjusting the small-capacity maintenance output of the heating and holding process based on the upper temperature TT so as to prevent scattering while performing the heating and holding process. Detailed steps for the scattering prevention process for adjusting the small capacity maintenance output of the heating and holding process on the basis of the upper temperature TT in step S29 are described in FIG. After the execution of step S29, the process proceeds to step S31.

In step S31, the control unit 20 controls the heating unit 7 to perform the warming process.

3 is a detailed flowchart of the scattering prevention process in step S15 of FIG. A process of controlling the mass basic output of the second heating process based on the upper temperature TT is described so that scattering is prevented during the second heating process according to the large capacity of step S15. In the following, the first reference temperature Ta corresponds to a temperature which is lower than the boiling temperature of the food but has a certain possibility that the food can be scattered by boiling, and the second reference temperature Tb corresponds to the boiling temperature of the food The possibility that the food may be scattered by boiling to a temperature lower than the first reference temperature (Ta) corresponds to a higher temperature. However, since the boiling temperature of water is about 100 占 폚 at 1 atm and about 120 占 폚 at 2 atm, for example, the boiling temperature of the food varies depending on the atmospheric pressure. Therefore, the first and second reference temperatures Ta and Tb may vary depending on the boiling temperature of the food.

If the upper temperature TT is lower than or equal to the first reference temperature Ta, the control unit 20 compares the upper temperature TT with the first reference temperature Ta and proceeds to step S45 The process proceeds to step S43.

The control unit 20 compares the upper temperature TT with the second reference temperature Tb so that the upper temperature TT is higher than the first reference temperature Ta and the second reference temperature Tb, The process proceeds to step S47. Otherwise, if the upper temperature TT is higher than the second reference temperature Tb, the process proceeds to step S49.

The control unit 20 controls the heating unit 7 to perform the heating operation with the large capacity basic output of the second heating process without decreasing the output because there is almost no possibility of scattering of the food in step S45. The control unit 20 proceeds to step S51 while maintaining the output at step S45.

The control unit 20 controls the heating unit 7 to reduce the large capacity basic output of the second heating step by a first rate (for example, 30%) in step S47 , The heating operation is performed with the reduced output to prevent scattering. The control unit 20 proceeds to step S51 while maintaining the reduced output at step S47.

The control unit 20 controls the heating unit 7 to reduce the large capacity basic output of the second heating process by a second ratio (for example, 60%) in step S49 , The heating operation is performed with the reduced output to prevent scattering. The control unit 20 proceeds to step S51 while maintaining the reduced output in step S49.

In step S51, the control unit 20 determines whether or not the second heating process is completed. As described above, the control unit 20 determines that the second heating process is completed when the lower temperature BT reaches the target temperature of the second heating process. If the second heating process is not completed, the process proceeds to step S41, and if not, the process proceeds to step S17.

The control unit 20 determines the completion of the second heating process based on the lower temperature BT and determines the scattering possibility based on the upper temperature TT, And prevents scattering by controlling the large capacity basic output of the second heating process during the process.

The scattering prevention step of FIG. 3 may be performed together in step S19 of FIG. However, if the lower temperature BT is equal to or higher than the target temperature of the third heating process, the control unit 20 stops the heating operation of the heating unit 7, If the temperature is lower than the target temperature of the process, the heating operation of the heating unit 7 is performed.

The control unit 20 performs the steps S41 and S43 in the same manner as in the step S19 and performs the heating operation with the large capacity basic output of the third heating step in the step S45, , The heating operation is performed by reducing the large capacity basic output of the third heating process by a first ratio, and in step S49, the large capacity basic output of the third heating process is reduced by the second ratio to perform the heating operation. In step S51, the controller 20 determines that the third heating process is completed. If the third heating process is performed for the reference time or longer, it is determined that the third heating process is completed, and the process proceeds to step S21. Otherwise, The flow advances to step S41 to perform the scattering prevention process.

The scattering prevention process of FIG. 3 may be performed together in step S21 of FIG. However, if the lower temperature BT is equal to or higher than the target temperature of the heating and holding process, the control unit 20 stops the heating operation of the heating unit 7 so that the lower temperature BT is not performed. If the temperature is lower than the target temperature, the heating operation of the heating unit 7 is performed.

In step S45, the control unit 20 performs the heating operation with the large capacity basic output of the heating and holding step, and in step S47, , The heating operation is performed by reducing the large capacity basic output of the heating and holding process by the first ratio. In step S49, the large capacity basic output of the heating and holding process is reduced by the second ratio to perform the heating operation. In step S51, the control unit 20 determines that the heating and holding process is completed. If the heating and holding process is performed for the reference time or longer, it is determined that the heating and holding process is completed and the process proceeds to step S31. Otherwise, To perform the scattering prevention process.

As described above, the control unit 20 can apply the scattering prevention process in steps S15, S19, and S21 of FIG. When the controller 20 performs the scattering prevention process in steps S15, S19, and S21, the first and second reference temperatures Ta and Tb in FIG. 3 are different from each other May be set.

4 is a detailed flowchart of the scattering prevention step in step S23 of FIG.

A process of controlling the small capacity basic output of the second heating process based on the upper temperature TT is described so that scattering is prevented during the second heating process according to the small capacity of the step S23. In the present embodiment, the first and second reference temperatures Ta and Tb in FIG. 4 are the same as the first and second reference temperatures Ta and Tb in FIG. 3, respectively, .

Steps 61 and S63 are the same as steps S41 and S43 in Fig. 3, respectively.

The control unit 20 controls the heating unit 7 without reducing the output so as to perform the heating operation with the small capacity basic output of the second heating process because there is almost no possibility of scattering of the food in step S65. The control unit 20 proceeds to step S71 while maintaining the output in step S65.

The control unit 20 controls the heating unit 7 to reduce the basic capacity of the small capacity of the second heating process by a third ratio (for example, 40%) in step S67 , The heating operation is performed with the reduced output to prevent scattering. The control section 20 proceeds to step S71 while maintaining the reduced output at step S67.

The control unit 20 controls the heating unit 7 so that the small capacity basic output of the second heating process is reduced by a fourth ratio (for example, 70%) in step S69 , The heating operation is performed with the reduced output to prevent scattering. The control section 20 proceeds to step S71 while maintaining the reduced output in step S69.

Step S71 is the same as step S51 of Fig.

However, if the second heating process can not be completed, the process proceeds to step S61, and if not, the process proceeds to step S25.

In step S23, the control unit 20 determines the completion of the second heating process based on the lower temperature BT, determines the scattering possibility based on the upper temperature TT, Prevents scattering during the process.

The scattering prevention process of FIG. 3 may also be performed in step S27 of FIG. However, if the lower temperature BT is equal to or higher than the target temperature of the third heating process, the control unit 20 stops the heating operation of the heating unit 7, If the temperature is lower than the target temperature of the process, the heating operation of the heating unit 7 is performed.

In step S65, the controller 20 performs the heating operation to the low capacity basic output of the third heating step, and in step S67 (S67) , The heating operation is performed by reducing the small capacity basic output of the third heating process by the third ratio. In step S69, the small capacity basic output of the third heating process is reduced by the fourth ratio to perform the heating operation. In step S71, the control unit 20 determines that the third heating process is completed. If the third heating process is performed for the reference time or more, it is determined that the third heating process is completed and the process proceeds to step S29. Otherwise, The flow advances to step S61 to perform the scattering prevention process.

In the step S29 of FIG. 2, the scattering prevention process of FIG. 3 may also be performed. However, if the lower temperature BT is equal to or higher than the target temperature of the heating and holding process, the control unit 20 stops the heating operation of the heating unit 7 so that the lower temperature BT is not performed. If the temperature is lower than the target temperature, the heating operation of the heating unit 7 is performed.

In step S65, the control unit 20 performs the heating operation with the small capacity basic output of the heating and holding step, and in step S67, , The heating operation is performed by reducing the basic capacity of the small capacity of the heating and holding process by a third ratio. In step S69, the basic capacity of the small capacity of the heating and holding process is reduced by the fourth ratio to perform the heating operation. In step S71, the controller 20 determines the completion of the heating and holding process. If the heating and holding process is performed for the reference time or longer, it is determined that the heating and holding process is completed and the process proceeds to step S31. Otherwise, To perform the scattering prevention process.

As described above, the control unit 20 can apply the scattering prevention process in steps S23, S27, and S29 in Fig.

Even when the control unit 20 controls the heating unit 7 to perform the heating operation with the same output when the food is boiled, the small capacity food is better boiled than the large capacity food. Therefore, The output of the heating unit 7 must be further reduced in steps S23, S27 and S29 for heating the water. For this reason, in FIGS. 3 and 4 (first ratio <third ratio), (second ratio <fourth ratio) is set.

2 to 4, the controller 20 preferentially performs the capacity determination to perform the heating operation with the basic output corresponding to the capacity, thereby improving the cooking quality. Next, the control unit 20 determines the temperature range in which the cooking is boiled To prevent scattering. In order to improve the scattering prevention function, the upper temperature sensor 9 is preferably an accurately detectable protruding sensor of the upper temperature or a place where steam can be directly contacted.

5 is a flowchart showing a second embodiment of the control method of the electric cooker of Fig.

Steps S1 to S7 are the same as steps S1 to S7 in Fig.

In step S9-1, the control unit 20 receives and stores the first lower temperature BT1 from the lower temperature sensor 11, terminates the heating operation of the heating unit 7, terminates the first heating process Thereby performing the first heating interruption process for a predetermined time. The predetermined time and effect of the first heating interruption process are the same as those in step (9) of Fig. The control unit 20 performs step S9-1 and proceeds to step S11-1.

In step S11-1, the control unit 20 stores the second upper temperature TT2 from the upper temperature sensor 9 and the second lower temperature BT2 from the lower temperature sensor 11, (TD) which is the sum of the lower temperature difference (TTD) (TT2-TT1 = TTD) (or the amount of change in the upper temperature TT) and the lower temperature difference BTD (BT2-BT1 = BTD) (TTD + BTD = TD). The reason for using the lower temperature difference BTD in addition to the upper temperature difference TTD is further explained in Figs. 6 and 7 below.

In step S13-1, the control unit 20 determines whether the capacity of the cooking being cooked at present is a large capacity. In order to determine the capacity of the food, the control unit 20 compares the integrated temperature difference TD calculated in step S11-1 with the second reference temperature difference Tref2. The second reference temperature difference Tref2 is set to a value (for example, a middle value) between the integrated temperature difference TD in the large capacity and the integrated temperature difference TD in the small capacity, and is a temperature difference capable of judging the large capacity and the small capacity . If the calculated integrated temperature difference TD is smaller than the second reference temperature difference Tref2, the control unit 20 determines that the capacity of the cooking being cooked is large and proceeds to step S15. Otherwise, If the temperature difference TD is equal to or greater than the second reference temperature difference Tref2, the controller 20 determines that the capacity of the cooking being cooked is small and proceeds to step S23.

Steps S15 to S31 are the same as steps S15 to S31 in Fig. 2, respectively.

FIG. 6 is a graph of temperature during cooking of the small capacity cookware, and FIG. 7 is a graph of the temperature during cooking of the large capacity food. 6 is a graph of temperature when cooking 835 g of water and 150 g of rice, and Fig. 7 is a graph of temperature when cooking 2600 g of water and 225 g of rice. Where TT is the upper temperature, CT is the center temperature of the food, BT is the lower temperature, and 100 ° C corresponds to the boiling point of water at 1 atmosphere.

At time 0 in Fig. 6, the control unit 20 acquires the cooking start input in step S1 and starts cooking.

In the time (0 to t1) in FIG. 6, the control unit 20 performs a waiting process for about 10 seconds.

At the time t1 in Fig. 6, the controller 20 performs the step S3 to store the first upper temperature TT1, and performs the step S5 to start the first heating process.

The control unit 20 performs the steps S5 and S7 at times t1 to t2 in FIG. 6 and the control unit 20 performs the step S9 at the times t2 to t3, the controller 20 performs the step S11 to store the second upper temperature TT2 and the upper temperature difference TTD to determine the capacity of the food in the step S13. For example, when TT1 is 26 占 폚, TT2 is 58.5 占 폚, TTD is 58.5 占 폚 -26 占 폚 = 32.5 占 폚, and the first reference temperature difference Tref1 is set to 13.75 占 폚, Is greater than the reference temperature difference (Tref1), the controller (20) judges that the capacity of the food is small.

At time t3 to t4 in Fig. 6, the controller 20 performs the second heating process according to the small capacity of the step S23, and at the time t4 to t5, The control unit 20 performs the third heating process according to the small capacity of the step S27 at the time t5 to t6 and the control unit 20 at the time t6 to t7 performs the heating process at the step S29 ), And the controller 20 performs the heat preservation process in step S31 at a time (after t7).

The time 0, time 0 to t1 ', time t1' and time t1 'to t2' in FIG. 7 are time 0, time 0 to t1, time t1 and time t1 to t2, respectively.

The controller 20 performs the step S9 at the time t2 'to t3' in FIG. 7, and at the time t3 ', the controller 20 performs the step S11 to set the second upper temperature TT2 And the upper temperature difference TTD is calculated to determine the capacity of the food in step S13. For example, when TT1 is 26 占 폚, TT2 is 31 占 폚, TTD is 31 占 폚 -26 占 폚 = 5 占 폚, and the first reference temperature difference Tref1 is set to 13.75 占 폚, Is smaller than the reference temperature difference Tref1, the controller 20 determines that the capacity of the food is large.

At time t3 'to t4' of FIG. 7, the controller 20 performs the second heating process according to the large capacity of the step S15, and the controller 20 at the time t4 'to t5' The control unit 20 performs the third heating process according to the large capacity of the step S19 at the time t5 'to t6', and at the time t6 'to t7' The control unit 20 performs the heating and holding process according to the large capacity of the step S21 and the control unit 20 performs the warming process of the step S31 at the time t7 'and thereafter.

In the above description, the control method according to the first embodiment of FIG. 2 is applied. 6 and 7, it is confirmed that the upper temperature difference (TTD) of the large capacity food is smaller than the upper temperature difference (TTD) of the small capacity food. In the case of a large-capacity food, it takes a long time for the heat to reach the upper portion of the inner pot by the heating operation of the heating portion 7. In the case of the small-capacity food, It is relatively short. This point is confirmed at times t1 to t2 and at times t1 'to t2'. Further, it is confirmed that, after the execution of the first heating-stop process, the increase range of the upper temperature (TT) of the low-capacity food is significantly larger than the increase range of the upper temperature (TT) of the large-capacity food. In this regard, the control unit 20 can more accurately determine between the small capacity and the large capacity by using the second upper temperature TT2 after the first heating interruption step in calculating the upper temperature difference TTD.

Next, a case where the control method according to the second embodiment of Fig. 5 is applied will be described. The control method of the second embodiment is to additionally calculate the lower temperature difference BTD at the time of performing the first heating interrupting step and use it as a criterion of the capacity determination.

6 and 7, in the case of the low-capacity food, the time during which the heat is transferred to the inside or the center of the inner pot is relatively short due to the heating operation of the heating part 7, so that the center temperature CT TT) is slightly lower than the lower temperature BT. Accordingly, the heat transferred (for example, convection, conduction, etc.) to the center or the upper portion of the inner pot from the lower portion of the inner pot is relatively decreased while the first heating interrupting process is performed, and the lower portion temperature BT is relatively lowered.

On the other hand, in FIGS. 6 and 7, it is confirmed that the lower temperature difference BTD of the large-capacity food is larger than the lower temperature difference BTD of the small-capacity food. In the case of a large-capacity food, the time during which the heat is transferred to the inside or the center of the inner pot is long due to the heating operation of the heating part 7, so that the center temperature CT (or the upper temperature TT) Much lower. Accordingly, during the execution of the first heating stop process, the heat transferred from the lower portion of the inner pot to the center or the upper portion of the inner pot (for example, convection or conduction) is relatively increased, and the lower temperature BT is relatively decreased.

As described above, although it is possible to distinguish the small capacity or the large capacity of the food using the difference in the lower temperature difference BTD, the difference between the lower temperature difference BTD in the small capacity and the lower temperature difference BTD in the large capacity is not relatively large Therefore, a judgment error may occur when the capacity of the food is judged. Therefore, more accurate capacity determination is possible by performing the capacity determination of the integrated temperature difference (TD) reflecting both the upper temperature difference (TTD) and the lower temperature difference (BTD).

At time 0 in Fig. 6, the control unit 20 acquires the cooking start input in step S1 and starts cooking.

In the time (0 to t1) in FIG. 6, the control unit 20 performs a waiting process for about 10 seconds.

At the time t1 in Fig. 6, the controller 20 performs the step S3 to store the first upper temperature TT1, and performs the step S5 to start the first heating process.

6, the control unit 20 performs steps S5 and S7 of FIG. 5, and at a time t2, the control unit 20 performs step S9-1 The controller 20 stores the first lower temperature BT1 and starts the first heating interrupting process and the control unit 20 performs the first heating interrupting process at the time t2 to t3 and at the time t3, The second upper temperature TT2 and the second lower temperature BT2 are stored by performing Step S11-1 and the integrated temperature difference TD which is the sum of the upper temperature difference TTD and the lower temperature difference BTD is calculated, (S13-1) determines the capacity of the food. For example, TT1 is 26 占 폚, TT2 is 58.5 占 폚, TTD is 58.5 占 폚 -26 占 폚 = 32.5 占 폚, BT1 is 85.5 占 폚, BT2 is 81 占 폚, BTD is -4.5 占 폚, When the temperature difference Tref2 is set to 16.75 deg. C, the integrated temperature difference TD (32.5 deg. C + (-4.5 deg. C) = 28 deg. C), which is the sum of the upper temperature difference TTD and the lower temperature difference BTD, The control unit 20 determines that the capacity of the food is small.

The control process in the time (after t3) is the same as the control process in the first embodiment, and a description thereof is omitted.

The time (0), time (0 to t1 '), time (t1') and time (t1 'to t2') in FIG. 7 according to the control method in the second embodiment are the same as those in the control method (0), time (0 to t1), time (t1) and time (t1 to t2) in Fig.

At time t2 'in Fig. 7, the controller 20 performs a step S9-1 to store the first lower temperature BT1 and start the first heating stop process, and the time t2' to t3 ' The control unit 20 performs the first heating interruption process and at a time t3 'the control unit 20 performs the step S11-1 to set the second upper temperature TT2 and the second lower temperature BT2 And the integrated temperature difference TD which is the sum of the upper temperature difference TTD and the lower temperature difference BTD is calculated to determine the capacity of the food in the step S13-1. For example, TT1 is 26 占 폚, TT2 is 31 占 폚, TTD is 31 占 폚 -26 占 폚 = 5 占 폚, BT1 is 85.5 占 폚, BT2 is 75 占 폚, BTD is -10.5 占 폚, When the temperature difference Tref2 is set to 16.75 deg. C, the integrated temperature difference TD (5 deg. C + (- 10.5) = - 5.5 deg. C), which is the sum of the upper temperature difference TTD and the lower temperature difference BTD, The control unit 20 determines that the capacity of the food is large.

The relationship between the first reference temperature difference Tref1 in step S13 of FIG. 2 described above and the second reference temperature difference Tref2 in step S13-1 of FIG. 5 will be described below. When determining the capacity of the food using the second reference temperature difference Tref2, the lower temperature difference BTD is added to the upper temperature difference TTD. At this time, the lower temperature difference BTD (for example, -10.5 占 폚) at a large capacity becomes a negative value smaller than the lower temperature difference BTD (for example, -4.5 占 폚) at a small capacity as described above. When the lower temperature difference BTD is added to the upper temperature difference TTD, the value of the integrated temperature difference TD at a small capacity - the integrated temperature difference TD at a large capacity is larger than the upper temperature difference TTD at a small capacity- (TTD) of the upper portion of the heat exchanger. Therefore, when the first reference temperature difference Tref1 is determined as an intermediate value between the upper temperature difference TTD in the large capacity and the upper temperature difference TTD in the small capacity and the second reference temperature difference Tref2 is determined as the integrated temperature difference TD ) And the integrated temperature difference (TD) at the small capacity, the second reference temperature difference Tref2 should be set to a value larger than the first reference temperature difference Tref1.

In addition, the first and second heating stop processes will be described in more detail.

The temperature difference between the lower temperature BT and the central temperature CT (i.e., the cooking water temperature) in the time t1 to t2 of FIG. 6 and the times t1 'to t2' It is found that the temperature difference of the larger capacity food is larger and the increase of the upper temperature (TT) is larger than that of the large capacity food.

It is confirmed that the temperature difference between the lower temperature BT and the central temperature CT is reduced by performing the first heating interrupting process at the time t2 to t3 in Fig. 6 and at the time t2 'to t3' in Fig. 7 . It is also confirmed that the temperature difference between the lower temperature BT and the central temperature CT is reduced by performing the second heating interrupting process at time t4 'to t5' in FIG. However, if the temperature difference between the lower temperature BT and the central temperature CT is slightly increased by performing the second heating interrupting process at the time t4 to t5 in FIG. 6, but the central temperature CT is already the boiling temperature The temperature difference is close to 100 占 폚 and the increased temperature difference is small, so that the effect on the cooking quality is negligible. By reducing the temperature difference between the lower temperature BT and the central temperature CT, the control unit 20 can control the output more precisely and reduce variations in the cooking quality so that the entire food has the same quality. On the other hand, if the temperature difference between the lower temperature (BT) and the central temperature (CT) is large, the portion of the food is relatively low in temperature, but the process proceeds to the next step to generate a positive sound. The present invention can suppress the occurrence of such a sudden sound and improve the cooking quality.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the general inventive concept as defined by the appended claims. It is to be understood that modifications are possible and that such modifications are within the scope of the claims.

1: input unit 3: display unit
5: Vapor discharge part 7: Heating part
9: upper temperature sensor 11: lower temperature sensor
20:

Claims (29)

A main body having an accommodating portion for accommodating the inner pot;
An inner pot accommodated in the accommodating portion and into which a food is introduced;
A lid for opening and closing an upper portion of the main body;
A heating part mounted on the receiving part of the main body or the lid to heat at least one of the upper side, the side surface and the lower side of the inner pot;
An upper temperature sensor for sensing an upper temperature of the inner pot;
A lower temperature sensor for sensing a lower temperature of the inner pot;
The controller controls the heating unit based on the lower temperature sensed by the lower temperature sensor to perform the cooking of the food, determines the capacity of the food based on the upper temperature sensed by the upper temperature sensor, And controls the output of the heating unit according to the capacity. The method according to claim 1,
Wherein the control unit controls the heating unit to perform the first heating process until the lower temperature reaches a target temperature of the first heating process. 3. The method of claim 2,
Wherein the target temperature of the first heating step is lower than the boiling temperature of the food. 3. The method of claim 2,
Wherein the controller determines the capacity of the food based on an upper temperature difference between upper and lower temperatures of the first heating step. 3. The method of claim 2,
Wherein the control unit stops the heating operation of the heating unit after the first heating step and performs the first heating stopping process for a predetermined time. 6. The method of claim 5,
Wherein the control unit determines the capacity of the food based on an upper temperature difference between an upper temperature before the first heating step and an upper temperature after the first heating interrupting step. The method according to claim 4 or 6,
The control unit compares the upper temperature difference with the first reference temperature difference, and if the upper temperature difference is smaller than the first reference temperature difference, the capacity of the food is determined as a large capacity. If the upper temperature difference is equal to or greater than the first reference temperature difference And the capacity of the food is judged to be a small capacity. The method according to claim 4 or 6,
Wherein the controller calculates a lower temperature difference between lower temperatures before and after the first heating interrupting step. 9. The method of claim 8,
Wherein the control unit determines the capacity of the food based on an integrated temperature difference which is a sum of the upper temperature difference and the lower temperature difference. 10. The method of claim 9,
The control unit compares the integrated temperature difference with a second reference temperature difference, and when the integrated temperature difference is smaller than the second reference temperature difference, determines the capacity of the food to be a large capacity. If the integrated temperature difference is equal to or greater than the second reference temperature difference And the capacity of the food is judged to be a small capacity. 6. The method of claim 5,
The control unit controls the heating unit according to the determined capacity of the food in at least one of the second heating process, the third heating process, and the heating and holding process sequentially performed after the first heating stop process Features an electric cooker. 12. The method of claim 11,
Wherein the control unit controls the heating unit to a large capacity basic output or a small capacity basic output in at least one of the second heating process, the third heating process, and the heating and holding process in accordance with the determined capacity of the food. . 12. The method of claim 11,
Wherein the controller stops the heating operation of the heating unit between the second heating step and the third heating step and performs the second heating stopping step for a predetermined time. 12. The method of claim 11,
Wherein the control unit reduces and controls the large capacity basic output or the small capacity basic output in at least one of the second heating process, the third heating process, and the heating and holding process based on the upper temperature. 15. The method of claim 14,
If the capacity of the food is large, the controller compares the upper temperature with the first reference temperature. If the upper temperature is higher than the first reference temperature, the control unit compares the mass basic output with a first ratio or a second ratio By the ratio of the total weight of the cooking utensil. 15. The method of claim 14,
If the capacity of the food is small, the controller compares the upper temperature with the first reference temperature. If the upper temperature is higher than the first reference temperature, the control unit compares the mass basic output with the third ratio, By the ratio of the total weight of the cooking utensil. 17. The method according to claim 15 or 16,
Wherein the third ratio is greater than the first ratio and the fourth ratio is greater than the second ratio. A first sensing step of sensing an upper temperature of the inner pot in which the food is cooked;
Performing a first heating process on the inner pot;
A second sensing step of sensing an upper temperature of the inner pot after performing the first heating step;
Calculating an upper temperature difference between an upper temperature of the first sensing step and an upper temperature of the second sensing step;
And determining the capacity of the food based on the estimated upper temperature difference. 19. The method of claim 18,
Wherein the control method includes a step of performing a first heating stop process following the execution of the first heating process. 20. The method of claim 19,
Wherein the second sensing step senses an upper temperature of the inner pot after the execution of the first heating interrupting step. 19. The method of claim 18,
Wherein the judging step judges the capacity of the food by comparing the calculated upper temperature difference with the first reference temperature difference. 20. The method of claim 19,
Wherein the control method further comprises calculating a lower temperature difference between lower temperatures of the inner pot before and after the first heating interrupting step. 23. The method of claim 22,
Wherein the determining step determines the capacity of the food by comparing the integrated temperature difference, which is the sum of the upper temperature difference and the lower temperature difference, with the second reference temperature difference. 19. The method of claim 18,
Wherein the control method comprises controlling the output of the heating unit according to the determined capacity of the food. 25. The method of claim 24,
Wherein the control method includes sequentially performing a second heating process and a heating and holding process after the first heating process, and the output controlling step controls the second heating process and the heating and maintaining process according to the determined capacity of the food, Wherein the control is performed to a large capacity basic output or a small capacity basic output in at least one step of the process. 26. The method of claim 25,
Wherein the control method includes performing a second heating interrupting step and a third heating step between the second heating step and the heating and holding step. 27. The method of claim 25 or 26,
Characterized in that the control method includes reducing a large capacity basic output or a small capacity basic output of at least one of the second heating process, the third heating process and the heating and holding process based on the upper temperature. / RTI &gt; 28. The method of claim 27,
Wherein the decreasing rate when the determined capacity of the food is a small capacity in the reducing step is larger than the decreasing rate when the determined capacity of the food is a large capacity. 24. The method of claim 21 or 23,
Wherein the second reference temperature difference is greater than the first reference temperature difference.

Images