WO2011095121A1 - 一种火候控制方法 - Google Patents

一种火候控制方法 Download PDF

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Publication number
WO2011095121A1
WO2011095121A1 PCT/CN2011/070780 CN2011070780W WO2011095121A1 WO 2011095121 A1 WO2011095121 A1 WO 2011095121A1 CN 2011070780 W CN2011070780 W CN 2011070780W WO 2011095121 A1 WO2011095121 A1 WO 2011095121A1
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Prior art keywords
cooking
heating
heat
change rate
heating device
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PCT/CN2011/070780
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English (en)
French (fr)
Inventor
刘信羽
Original Assignee
Liu Xinyu
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Application filed by Liu Xinyu filed Critical Liu Xinyu
Priority to CN201180008746.1A priority Critical patent/CN102753893B/zh
Publication of WO2011095121A1 publication Critical patent/WO2011095121A1/zh

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/12—Arrangement or mounting of control or safety devices

Definitions

  • the present invention relates to a fire control method, and more particularly to a method and a corresponding cooking method for cooking fire control according to a temperature change rate.
  • Cooking heat includes two basic elements: “fire” and “waiting”. “Fire” refers to the size of firepower, while “waiting” is the heating time. Normally, the firepower refers to the heat generation intensity of the cooking heat source. Accurate control of the heat generation of the heat source is an important part of the cooking heat control, but the heat generated by the heat source cannot be all the heat that is effectively heated by the food. For example, a considerable part of the heat generated by the heat source is lost or radiated to the space that is ineffective/inefficient for cooking heating; when the relative position relationship between the cooking container and the heat source is such as distance, heat receiving area of the container, heating angle, etc. At the same time, the heating effect obtained by heating with the same heat source is different.
  • the cooking heat effect of the same heat source is also very different.
  • the cooking apparatus undergoes a process from cold to hot during the heating process, the cooking heating effect is varied during the different periods of the process, and the like.
  • the effective heat gained when the dishes are heated during cooking is the essential factor that really determines the cooking effect.
  • the heat generation intensity of the heat source, the loss in the heat transfer, the ambient temperature, the temperature of the equipment, and other changes will affect the heating, and these effects will eventually be comprehensively expressed as the effective heat obtained when the dish is heated, that is, effective heating Quantity and its changes.
  • the effective heating amount when the object is heated can be marked by the heating efficiency, that is, the amount of heat obtained by the heated object per unit time. Therefore, cooking, especially in a standardized manner, the heating efficiency and heating time during which the cooked food is heated during cooking are the most essential variables of the cooking heat. If the heating efficiency has an error, or changes, when the error or change value reaches a level sufficient to affect the quality of the cooked product, the relevant process parameters must be corrected or adjusted accordingly, otherwise the cooking will be seriously affected by the incorrect fire. Quality and consistency. However, it is necessary to correct or adjust these process parameters correctly, provided that the conditions of the heating efficiency and their changes must be accurately and timely determined.
  • the inventors of the present invention have been concentrating on cooking automation research and experiments for many years, and unexpectedly found that the temperature change rate during cooking is reflected in the temperature change rate in the cooking process relative to the heat that is difficult to measure.
  • the heating efficiency and heating effect of the cooking process, in the automatic control of cooking, have achieved unexpected effects in the control of cooking heat.
  • Another object of the present invention is to provide a cooking method capable of accurately controlling a cooking temperature, which controls the cooking temperature according to a temperature change rate when the heat transfer medium is heated by the cooking heat source during cooking, and is particularly suitable for achieving high quality, Standardized automatic/semi-automatic cooking process control.
  • the present invention provides a method for controlling cooking heat in an automatic/semi-automatic cooking apparatus, the cooking apparatus comprising a cooking vessel, a control system and a heating apparatus, the method comprising the steps of:
  • the control system adjusts the heating state and/or cooking process of the heating device based on the measured temperature change rate parameter.
  • the temperature change rate parameter is a detectable physical parameter related to the rate of temperature change, or a detectable physical parameter capable of deriving a rate of temperature change.
  • the same heat transfer medium if the same amount of heat is obtained under the same initial conditions, the rate of temperature change is basically the same. Conversely, if the temperature change rate parameter of the same thermal medium in the heating process under the same initial conditions is measured twice, the result exceeds the measurement error. When the difference is outside the range, it means that the heat obtained twice is not the same.
  • the difference in heat gain may be caused by a change in the heating power of the heat source, which may be caused by other reasons, such as a large drop in the ambient temperature, the absorption of heat during the transfer, or other sources of heat. Heat is obtained, such as the heat accumulated during the heating process of the pot and the pot side. Therefore, by measuring the rate of temperature change of the heat-conducting medium during heating, it can reflect the heat obtained in a unit time, that is, whether the heating efficiency changes and how much.
  • the method of the invention can timely and accurately obtain the information of the heating efficiency and the change of the heating effect of the cooking material, thereby laying a foundation for timely and accurate control of the cooking heat.
  • the temperature difference between the starting point and the ending point of the heated object at a certain time period, or the time taken by the object from a certain temperature to another specific temperature during heating is generally selected as the temperature change rate parameter. .
  • the cooking object in the cooking container includes a heat conductive medium, which may be oil, water or soup, especially oil, which is placed in the cooking container, because it is relative to water or soup. Oil is more commonly used and its temperature variation range is larger, and its temperature change rate is more meaningful for controlling cooking heat.
  • the temperature change rate of the cooking container in the step (1) is also significant for controlling the cooking heat. Therefore, according to the specific cooking dishes, the temperature change rate parameter of the cooking container and the temperature change rate parameter of the food being mainly the heat conductive medium can be simultaneously measured, or only one of them can be measured, or different objects can be measured at different time periods. .
  • the measurement in the step (1) may be performed multiple times throughout the cooking heating process, or may be measured only at a certain time during the heating process, for example, during a period in which the temperature changes greatly. .
  • the temperature change rate of the cooking oil is usually measured during a certain period of time before the cooking oil is poured into the cooking pot. Parameters; if the object to be measured is heat-transfer water or soup, you can choose to measure at some/some time during the period from the time the water/soup is poured to the time it boils; if the object to be measured is a cooking container, usually The temperature sensor measures the rate of change of temperature at a certain/some location within the cooking vessel.
  • the heat conductive object existing in the vicinity of the heating device may be part of a cooking device, such as a fire stop in a cooking device, or may be specifically disposed in the heating device. Place a nearby heat-conducting object for the sensor to measure temperature changes.
  • measurement is usually started when the temperature of the heat transfer medium is low, or a heat transfer medium having a relatively slow heating rate or a large volume/heat capacity is selected to facilitate measurement.
  • a cooling/heat sink can be provided to cool the temperature of the heat-conducting medium before measuring the temperature difference for a fixed period of time, or to reduce the temperature to a predetermined value and start measuring.
  • the method of operating the cooking program and/or adjusting the temperature change rate parameter predetermined value and adjusting the data may be further included.
  • the temperature change rate parameter predetermined value and adjustment data and the like may also be present in the control system before starting to control cooking.
  • One embodiment of the present invention compares the measured temperature change rate parameter with a predetermined value or a predetermined set of values to determine whether the two match or whether the difference is within the allowable range, thereby making a whether or not to adjust How to adjust the judgment.
  • Another embodiment of the present invention is to input the measured temperature change rate parameter into the program of the control system, and make a judgment as to whether or not to adjust and how to adjust according to the operation result of the program.
  • control system may look up the adjustment data in the adjustment database according to the temperature change rate parameter of the 'j, or obtain the adjustment by running a program of the control system, for example, inputting the measured temperature change rate into the program. Adjustment parameters.
  • a specific embodiment of the method for implementing the fire control method of the present invention may be: in an experiment performed to determine a standardized cooking process before cooking, using a temperature measuring device to measure a certain heat conducting medium under certain measuring conditions to be cooked The temperature at the beginning of a certain period of time during the heating of the heat source and the temperature at the end, or the time taken for the heat medium to be heated by the cooking heat source from the first temperature to the second temperature, and the obtained temperature difference data or time data is predetermined Temperature difference data or predetermined time data.
  • the same or similar temperature measuring device measures the temperature of the same kind of heat transfer medium at the beginning of the same period of time during the heating process of the cooking heat source under the same or similar measurement conditions, or measures the heat transfer medium to be measured.
  • the time taken by the cooking heat source to heat from the same first temperature to the same second temperature, and the obtained temperature difference data/time data is compared with the predetermined temperature difference data/predetermined time data, if the measured
  • the data is equal to or within the allowable range, indicating that the heating efficiency during cooking is unchanged or the change is within the allowable range, and there is no need to adjust the cooking process determined in the previous experiment.
  • the heating efficiency has changed compared to the previous measurement, and if the change is outside the allowable range, the corresponding parameters in the cooking process need to be adjusted.
  • the above comparison can also be through running the cooking process.
  • the data of the 'J is processed or controlled by the control device in the cooking device, and it is judged whether the cooking process needs to be adjusted according to the result of the processing.
  • the fire control method of the present invention further includes measuring the initial conditions, such as the temperature before the oil pan, the predetermined temperature change rate parameter value, and the adjustment data may vary depending on the initial conditions.
  • the controlling or adjusting the heating state in the above step (3) may include: recording the first heating state of the heating device before measuring the temperature change rate parameter; then, the control system determines according to the measured temperature change rate parameter Whether to maintain the first heating state of the heating device or to adjust the heating device to the second heating state. This adjustment process can be repeated over and over until the cooking is over.
  • control or adjustment of the heating state may be control or adjustment of the heat generation intensity of the cooking heat source, the amount of heat transferred from the heat source to the cooking container, and/or the relative positional relationship between the cooking container and the cooking heat source. .
  • the heating state in the automatic/semi-automatic cooking apparatus is a gas heating means
  • the above heating state may refer to the switching state of the gas heating means gas valve or its state of being at different opening degrees.
  • the opening degree here refers to the degree of opening of the valve. Different opening degrees correspond to different heating states of the gas heating device. Among them, the opening of the valve can be measured by a sensor.
  • the control or adjustment of the heating state may be the control or adjustment of the switching state of the gas heater gas valve or its opening.
  • the heating means in the automatic/semi-automatic cooking apparatus is an electric/electromagnetic heating means
  • the above-mentioned heating state may mean that the electric/electromagnetic heating means is in a state of different heating power.
  • the control or adjustment of the heating state may be the control or adjustment of the heating power of the electric/electromagnetic heating device.
  • the heating state of the heating device can also be adjusted in other ways, for example, by controlling the amount of heat transferred to the cooking vessel by the heating device, such as by using a fire stop.
  • the heat reaching the cooking vessel is controlled; or the heating state is adjusted by changing the relative position between the cooking vessel and the heating device, for example, moving the pan closer/moving away from the heat source or the like.
  • the adjustment of the heating state may be other adjustment methods, such as stopping the heat of the mouth and re-energizing. Heat, intermittent force. Hot, etc.
  • the adjustment of the cooking process in the step (3) refers to the adjustment of the heating time.
  • the adjustment of the heating device has reached At the limit, the entire cooking heating time or the time of a certain/some heating section can be lengthened or shortened.
  • the adjustment of the cooking process in the step (3) may further include other types of adjustments, such as increasing/decreasing the speed/frequency of various cooking operations, operations in the cooking process or cooking sub-processes.
  • the process flow / sequence / time adjustment remove or join the cooking sub-process, advance / postpone the end of cooking and the release.
  • the fire control method of the present invention usually only needs one measurement-feedback-control/adjustment process, that is, only one temperature change rate data is measured, and then the relevant factors are adjusted according to the measurement data or the whole cooking process is controlled; Two or more measurement-feedback-control/adjustment processes may be required. For example, adjustments may sometimes be required to confirm that the adjustment has reached a predetermined effect, and if not, adjustments may be made. For example, different sub-processes in the cooking process require different heating efficiencies and may require separate measurements and adjustments. Thus, in the actual cooking process, the steps of the above method may be repeated two or more times.
  • the measurement-feedback-control/adjustment process of the fire control method of the present invention can be carried out completely at the beginning of cooking or at the beginning, so that the firepower factor has been adjusted correctly before the cooking process has begun or just started.
  • a certain amount of water or oil is injected into the cooking container, heated and measured, adjusted, and the cooking is officially started after the emptying, or the heat transfer medium existing/disposed near the heat source is measured before cooking starts.
  • Make adjustments For example, at the beginning of cooking, the cooking container, cooking oil or water is measured and adjusted.
  • the cooking process according to the measured temperature change rate parameter can also be adjusted according to some other parameters such as ambient temperature, material initial temperature, heat source heat generation intensity, etc., and these two types of adjustment are not only contradictory, but also It can complement each other.
  • the present invention also provides an intelligent cooking method, wherein the cooking method employs a method of controlling cooking heat as described above.
  • the adjustment of the cooking process is usually performed automatically/semi-automatically under the control of the control device.
  • the cooking method of the present invention may further comprise the step of automatically feeding, for example, automatically opening/turning the material package containing the cooking material by means of a material delivery device, and placing the cooking material in a pan and/or container of the automatic or semi-automatic cooking device. .
  • the opening of the material package may be completed by destroying, for example, the cutting material packaging, or by the relative movement of the package and the packaging body of the material packaging; and, before the automatic feeding, the providing may also include / or input cooking materials or cooking in the material package
  • the data associated with the process itself, and the steps of the corresponding cooking program through the data may be accomplished by reading information on the material package or by operator input.
  • the cooking method of the present invention may further comprise the step of flipping the cooking material by a turning tool and/or cooking vessel movement, such as a pan/shake step, which is accomplished by: Or pans of semi-automatic cooking equipment for flat/curved motion of straight lines, curves and/or transitions (including regular or irregular rounds, ellipses, etc.) and resulting in the pan when moved to the appropriate position or timing Acceleration, so that all or part of the material in the pot is flipped/swayed.
  • a turning tool and/or cooking vessel movement such as a pan/shake step, which is accomplished by: Or pans of semi-automatic cooking equipment for flat/curved motion of straight lines, curves and/or transitions (including regular or irregular rounds, ellipses, etc.) and resulting in the pan when moved to the appropriate position or timing Acceleration, so that all or part of the material in the pot is flipped/swayed.
  • the fire control method and cooking method of the present invention may further comprise the step of cooking prompting, the cooking prompting device prompting the cooking device operator by hand or by text, voice, image, graphic, sound, light, electricity, color, mechanical, or other form Manual control of certain devices to complete partial cooking operations.
  • the cooking cueing device typically operates under the control of the control device in the cooking system or in accordance with the instructions/provided information of the control device.
  • the cooking cue means may be separate or integrated with the control means.
  • the fire control method and cooking method of the present invention are also applied to a cooking device system composed of two or more cooking devices or cooking related devices.
  • the present invention has previously proposed that the heating efficiency is an essential variable that determines the cooking heat, and the measured temperature change rate can reflect the heating efficiency and the heating effect, so that the cooking temperature can be effectively determined according to the temperature change rate parameter. control.
  • the fire control and cooking method of the present invention obtains data reflecting the heating efficiency condition in a timely manner by means of a single cartridge and an easy-to-implement method, and can timely and accurately control the cooking heat according to the data, thereby ensuring the cooking quality especially. It is a direct quantitative support for the quality of standardized cooking.
  • Fig. 1 is a flow chart showing a method for performing fire control based on a rate of temperature change of a cooking oil for a specific period of time in accordance with the present invention.
  • Figure 2 is a flow chart showing a method of controlling the temperature of a cooking vessel according to the rate of temperature change of the cooking vessel in accordance with the present invention.
  • Figure 3 is a view of a heat transfer medium disposed near a heat source in accordance with the present invention. Schematic diagram of the method of controlling the temperature of the time period or the time taken to achieve a specific temperature difference.
  • Fig. 4 is a schematic view showing an automatic cooking apparatus which can be employed to realize the fire control method and cooking method of the present invention. detailed description
  • Fig. 1 is a flow chart showing a method of performing heat and cooking control according to a rate of temperature change of a cooking oil for a specific period of time.
  • the "obtain current oil amount data" described in this embodiment may be obtained by measurement, or may be obtained by reading data in a cooking program/database, or other methods.
  • This embodiment employs two or more measurement-feedback-control/adjustment processes to achieve more precise fire and cooking control.
  • Fig. 2 is a flow chart showing a method of controlling the heat and cooking according to the temperature change rate of the cooking container according to another embodiment of the heat control method and the cooking method of the present invention.
  • This embodiment also employs two or more measurement-feedback-control/adjustment processes by measuring the time it takes for the cooking vessel to achieve a particular temperature differential for fire and cooking control.
  • Other adjustments in this embodiment refer to other controls or adjustments to the cooking process, such as adjustments to the operation and sequence/sequence/time of the cooking process, removal/joining of the cooking sub-process, advance/post-end cooking, and Waiting.
  • Figure 3 is a schematic illustration of an embodiment of the method of the present invention for performing fire control by measuring the temperature difference of a heat transfer medium disposed adjacent to a heat source over a specified period of time or the time taken to achieve a particular temperature difference.
  • One end of the heat transfer medium 2 is placed in the vicinity of the heat source 1, and the hot end of the thermocouple 4 is placed on the other end of the heat transfer medium 2, and the temperature change due to heat conduction is measured at this position.
  • a heat sink can be installed on the heat transfer medium 2 to avoid heat balance.
  • the measurement data 5 is transmitted to the control device 6, control The device performs subsequent operations such as comparison, processing, control, adjustment, and the like as described above.
  • Fig. 4 is a schematic view showing an embodiment of an automatic cooking machine for realizing the fire control method and cooking method of the present invention.
  • 8 is a pot; 7 is a cooking material turning device; 10 is a swaying device, which drives the pan 8 to perform a planar shifting movement; 11 is a heating source, which includes a gas flow regulating device (not shown) ), used as the heating intensity and heat control/adjustment as described above, in addition, the heating source 11 can be moved up and down under the driving of the motor 15 to control and adjust the distance from the cooker 8, which is also the present A method for controlling/adjusting the fire by controlling or adjusting the relative positional relationship between the cooking container and the cooking heat source; 12 is an intermediate material carrying container, driven by the motor 14 to move up and down, and can be turned over The material is returned to the pan; 13 is the pan moving frame, which can drive the pan to move under the driving of the motor.
  • This movement can adjust the contact area between the pan 8 and the heat source 11, and even the pan 8 can be moved to the heating range of the heat source 11.
  • this also provides another usable means for controlling/adjusting the fire by controlling or adjusting the relative positional relationship between the cooking vessel and the cooking heat source according to the present invention; 16 is a pan turning mechanism; a feeding device, which can discharge the materials in the cartridge 18 into the pan 8 in a batch; 19 is an ambient temperature measuring device; 9 is an infrared temperature measuring device, which can be used to measure the temperature of the material in the pan and the pot itself and Temperature change rate parameters such as temperature change data; the measurement data of 9 and 19 are fed back to the control device (not shown), and the control device controls/adjusts based on the feedback data.
  • the automatic cooking machine is further provided with a cooking reminding device (not shown) integrated in the control device and operating under the control of the control device or according to the information provided by the control device, which is written and voiced.
  • the image, etc. prompts the cooking device operator to control some of the devices by hand or by hand to complete a partial cooking operation.
  • the control device of the automatic cooking machine can control and adjust the heat and cooking process by controlling and adjusting the above-mentioned device according to the temperature change rate parameter measured by the measuring device, thereby implementing the fire control and cooking method of the present invention.

Description

一种火候控制方法
技术领域
本发明涉及一种火候控制方法， 更具体地讲， 本发明涉及一种根据温 度变化速率进行烹调火候控制的方法和相应的烹调方法。 背景技术
烹调火候包括 "火" 和 "候" 两个基本要素。 "火" 是指火力的大小， 而 "候" 是加热时间。 通常火力是指烹调加热源的发热强度。 准确地控制热 源的发热强度是烹调火候控制的重要内容， 但是热源所发出的热量并不能全 部成为对被烹调物有效加热的热量。 例如， 热源发出的热量有相当部分在传 输过程中被损耗或辐射到了对烹调加热无效 /低效的空间； 当烹调容器与热源 之间的相对位置关系如距离、 容器受热面积、 受热角度等不同时， 用同样发 热强度的热源加热所获得的加热效果会不相同。 再例如， 环境温度不同时， 同样热源的烹调加热效果也是有很大差别的。 又例如， 烹调设备在加热过程 中会经历一个从冷到热的过程， 在这个过程中的不同时段， 烹调加热效果是 在变化的等等。 实际上， 烹调过程中菜肴被加热时所获得的有效热量才是真 正决定烹调效果的本质因素。 热源的发热强度、 发热量传输中的损耗、 环境 温度、 设备温度等因素及其变化都会对加热造成影响， 而这些影响最终都会 综合地表现为菜肴被加热时所获得的有效热量， 即有效加热量及其变化。
物体被加热时的有效加热量可以用加热效率， 即被加热物体在单位时间 里所获得的热量来标志。 因此， 烹调， 尤其是以标准化的方式进行的烹调， 被烹调物在烹调过程中被加热的加热效率和加热时间是烹调火候的最本质变 量。 如果加热效率有误差， 或发生变化， 当误差或变化值达到足以影响烹调 出品品质的程度时， 与其相关的工艺参数就必须进行相应的修正或调节， 否 则会因为火候不正确而严重影响菜肴出品的品质和一致性。 但是要正确地对 这些工艺参数进行修正或调节， 其前提是必须能够准确及时测定和掌握加热 效率的状况及其变化。
现有技术中， 为控制烹调过程，通常是测量烹调过程的某一时点的温度。 例如， 中国专利 93218539.8中提出以传感器测量炒锅锅底的温度， 而中国专 利 00202013.0则提出在锅盖上测温。这些测量方式只能反应烹调过程中某一 时点的一种状态， 即是否达到了某一温度， 而无法反映出加热效率和其变化 情况。
对于烹调， 尤其是中式烹调， 特别是涉及炒的烹调过程， 影响口味的火 力因素不仅仅是能否达到某一温度， 更重要的是多长时间内达到了该温度。 但在自动烹调的现有技术中并没有认识到这一点的重要性， 更谈不上如何利 用物理参量来表达这一点以及在自动控制中利用这一相应的物理参量。
因此，有必要提供一种能够根据烹调加热效率控制烹调火候的烹调方法。 发明内容
本发明的目的是提供一种根据烹调加热效率控制烹调火候的方法。
本发明的发明人在多年来悉心从事烹调自动化研究和实验的基础上， 意 想不到地发现， 相对于较难测量的热量， 烹调过程中的温度变化速 率一单位时间内温度的变化值， 能够反映烹调过程的加热效率和加热 效果， 用于烹调的 自动化控制中， 在烹调火候的控制上取得了令人 意想不到的效果。
本发明的另一目的是提供一种能够准确控制烹调火候的烹调方法， 该烹 调方法在烹调时根据导热介质被烹调热源加热时的温度变化速率对烹调火候 进行控制， 尤其适用于实现高质量、 标准化的自动 /半自动烹调过程控制。
因此， 一方面， 本发明提供了一种用于自动 /半自动烹调设备中的、 控制 烹调火候的方法， 该烹调设备包括烹调容器、 控制系统和加热装置， 该方法 包括如下步骤：
( 1 )测量烹调容器、 烹调容器中的被烹调物， 和 /或存在于加热装置 附近的导热介质被加热装置加热的温度变化速率参数；
( 2 ) 将所测得的温度变化速率参数反馈给控制系统；
( 3 ) 控制系统根据所测得的温度变化速率参数， 对加热装置的加热状 态和 /或烹调过程进行调节。
所述的温度变化速率参数是与温度变化速率相关的可检测物理参数， 或 者是能够推算出温度变化速率的可检测物理参数。
同样的导热介质， 如果在同样的初始条件下获得同样多的热量时， 其温 度变化速率情况是基本相同的。 反之， 如果两次测量同样的导热介质在同样 初始条件下的加热过程中的温度变化速率参数， 而所得结果有超出测量误差 范围之外的差异时， 说明其两次获得的热量是不相同的。 获得热量的不同有 可能是热源的发热功率发生了变化， 可能是其它原因造成了热量的损失， 例 如环境温度有较大的下降， 热量在传输过程中被吸收等， 也可能是从其它发 热源获得了热量， 例如锅具和锅边物体在之前的加热过程中积累的热量等。 因此， 通过测量导热介质在加热过程中的温度变化速率， 可以反映出其在单 位时间内所获得的热量， 即加热效率是否有变化以及变化了多少。
本发明的方法通过测量温度变化速率参数， 可以及时、 准确地得到加热 效率和烹调物料受热效果变化的信息， 从而为及时准确地控制烹调火候奠定 了基础。 实用中通常选取被加热物体在某一特定时间段之起始点和终止点的 温度差、 或物体在被加热过程中从某一特定温度到另一特定温度所耗费的时 间等作为温度变化速率参数。
在上述控制烹调火候的方法中， 所述的烹调容器中的被烹调物包括导 热介质， 该导热介质可以是投放到烹调容器中的油、 水或汤， 尤其是油， 因为相对于水或汤， 油更常用且其温度变化范围更大， 其温度变化速 率对控制烹调火候的意义也更大。
实际上， 在上述控制烹调火候的方法中， 步骤（ 1 ) 中烹调容器的温度 变化速率对控制烹调火候的意义也很大。所以，根据具体的烹调菜肴， 可以同时测量烹调容器的温度变化速率参数和被烹调物主要是导热介 质的温度变化速率参数， 也可以只测量其中的一种， 或者在不同的时段测量 不同的对象。
在上述控制烹调火候的方法中， 步骤（ 1 )中的测量可以在整个烹调加热 过程中多次进行， 也可以只在加热过程中的某一段时间进行测量， 例如在温 度变化较大的时间段。
在实现步骤（1 )中的测量时， 如果所测定的对象是导热介质烹调油， 那 么通常测量烹调油下锅后到烹调物料下锅之前这段时间中某一 /某些时段的 温度变化速率参数； 如果所测定的对象是导热介质水或汤， 可以选择水 /汤下 锅后到其沸腾之前这段时间中某一 /某些时段进行测量；如果所测定的对象是 烹调容器，通常以温度传感器测量烹调容器内的某个 /某些位置的温度变化速 率参数。
本发明的火候控制方法， 所述的存在于加热装置附近的导热物体可以是 烹调设备的一部分， 例如烹调设备中的挡火圏， 也可以是专门设置于加热装 置附近的可供传感器测量温度变化的导热物体。 实用中通常在导热介质温度 较低时开始测量， 或者选择升温速度相对较慢或体积 /热容量较大的导热介 质， 以方便测量。 例如可以将有一定长度的导热物体的一端置于加热装置附 近加热， 而测量另一端的温度变化情况。 如果需要的话还可以设置冷却 /散热 装置， 在导热介质温度升高时先使其降温， 然后再测量固定时间段的温差， 或者将其温度降至预定值后开始测量。
在上述控制烹调火候的方法中，还可以进一步包括运行烹调程序和 /或调 入温度变化速率参数预定值以及调节数据的步骤。 当然， 温度变化速率参数 预定值和调节数据等也可以在开始控制烹调之前就已存在于控制系统中。
本发明的一种实施方式是将所测得的温度变化速率参数与一预定值或一 组预定值进行比对， 判断两者是否相符或者差值是否在允许范围之内， 从而 作出是否调节和如何调节的判断。
本发明的另一种实施方式是将测得的温度变化速率参数输入控制系统的 程序中， 根据程序的运行结果而作出是否调节和如何调节的判断。
作为本发明的实施方式， 控制系统可以根据 'j得的温度变化速率参数在 调节数据库中查找调节数据， 或者通过运行控制系统的程序， 例如将测得的 温度变化速率输入程序中， 获得进行调节的调节参数。
一种实现本发明的火候控制方法的具体实施方式可以为： 在烹调之前为 确定标准化的烹调过程而进行的实验中， 使用某种温度测量装置在某种测量 条件下测量某种导热介质被烹调热源加热过程中某一段时间开始时的温度和 结束时的温度， 或者测量该导热介质被烹调热源从第一温度加热到第二温度 所耗费的时间， 所得到的温度差数据或时间数据为预定温度差数据或预定时 间数据。 烹调时以同样或有同样效果的温度测量装置在相同或相近的测量条 件下测量同种导热介质被烹调热源加热过程中同一段时间开始时的温度和结 束时的温度， 或者测量该导热介质被烹调热源从同样的第一温度加热到同样 的第二温度所耗费的时间，将所得到的温度差数据 /时间数据与所述的预定温 度差数据 /预定时间数据比对，如果所测得的数据与预定数据相等或在允许范 围之内， 说明烹调时的加热效率和之前测量时相比没有变化或者其变化在允 许范围内， 无需对之前实验时确定的烹调过程进行调整， 否则说明烹调时的 加热效率和之前测量时相比发生了变化， 而该变化超出了允许范围， 则需对 烹调过程中的相应参数进行调整。 当然上述的比对也可以是通过运行烹调程 序或由烹调设备中的控制装置对 'J得的数据进行处理， 根据处理的结果判断 是否需要对烹调过程进行调整。
本发明的火候控制方法还包括对初始条件的测量， 例如油下锅之前的温 度， 所述的温度变化速率参数预定值以及调节数据可以因该初始条件而异。
上述步骤（ 3 )中的对加热状态进行的控制或调节可以包括： 在测量 温度变化速率参数之前， 记录加热装置的第一加热状态； 然后， 控制系统根 据所测得的温度变化速率参数， 确定是维持加热装置的第一加热状态还是将 加热装置调节到第二加热状态。 这一调节过程可以是反复不停地进行， 直到烹调结束。
上述的对加热状态进行的控制或调节， 可以是对烹调热源的发热强度、 从热源传递到烹调容器的热量之大小、和 /或烹调容器与烹调热源之间的相对 位置关系等进行控制或调节。
如果自动 /半自动烹调设备中的加热装置是一燃气加热装置，那么上 述的加热状态可以是指该燃气加热装置燃气阀的开关状态或其处于不同开度 的状态。 此处开度是指阀门的开启程度。 不同的开度， 对应着燃气加热装置 的不同加热状态。 其中， 阀门的开度可以通过传感器予以测定。 所述的对加 热状态进行的控制或调节可以是对燃气加热装置燃气阀的开关状态或其开度 的控制或调节。
如果自动 /半自动烹调设备中的加热装置是一电 /电磁加热装置， 那 么上述的加热状态可以是指该电 /电磁加热装置处于不同加热功率的状态。所 述的对加热状态进行的控制或调节可以是对电 /电磁加热装置加热功率的控 制或调节。
当然， 根据所测得的温度变化速率， 加热装置的加热状态也可以通 过其它的方式进行调节， 例如， 通过控制加热装置传递到烹调容器的热量的 大小来调节加热状态， 如采用挡火圏来控制到达烹调容器的热量； 或者通过 改变烹调容器与加热装置之间的相对位置，例如将锅具移近 /移远热源等来调 节加热状态。
另外， 本申请中， 对加热状态的调节还可以是其它的调节方式， 例如停 止力口热、 重新力。热、 断续力。热等。
本发明的火候控制方法， 步骤（3 )中对烹调过程的调节是指对加热时间 的调节。 例如当检测到温度变化速率参数有偏差而所述加热装置的调节已达 极限时， 可以将整个烹调加热时间或某一 /某些加热段的时间延长或缩短。 当 然， 不调节加热装置而直接调节加热时间也是可以采用的方法。
本发明的火候控制方法， 步骤（3 )中对烹调过程的调节还可以包括其它 类型的调节， 例如加大 /减小各种烹调操作的速度 /频率、 对烹调过程或烹调 子过程中的操作和操作流程 /顺序 /时间的调整、 去掉或加入烹调子过程、 提 前 /推迟结束烹调以及盛出等。
在实际烹调过程中， 本发明的火候控制方法通常只需一个测量 -反馈-控 制 /调整过程， 即只需测量一次温度变化速率数据， 然后根据测量数据调节相 关因素或者控制整个烹调过程； 但也可能需要两个或多个测量 -反馈 -控制 /调 节过程， 例如调节后有时需要再检测以确认调节是否达到预定效果， 如果没 达到则需再进行调节。又例如烹调过程中的不同子过程所需的加热效率不同， 有可能需要分别测量和调节。 因而， 在实际烹调过程中， 上述方法的步骤有 可能要重复两次或两次以上。 另外， 本发明火候控制方法的测量 -反馈 -控制 / 调节过程完全可以在烹调没开始或者刚开始时就进行， 使得在烹调过程还没 开始或刚开始不久， 火力因素就已调整正确。 例如烹调开始前先向烹调容器 中注入一定量的水或油， 加热并进行测量、 调整， 排空后才正式开始烹调， 或者烹调开始前对存在 /设置于热源附近的传热介质进行测量并做出调整。又 例如烹调刚开始时先对烹调容器、 烹调油或水等进行测量， 并作出调整。
当然， 除根据上述测得的温度变化速率参数对烹调过程进行调节外， 还 可以根据一些其它参量如环境温度、 物料初始温度、 热源发热强度等进行调 节， 这两类调节不但不是矛盾的， 而且是可以互相补充的。
另一方面， 本发明还提供了一种智能化的烹调方法， 其中， 该烹调方法 采用如上述的控制烹调火候的方法。
在本发明的烹调方法中， 烹调过程的调节通常是在控制装置的控制下自 动 /半自动进行。
本发明的烹调方法还可以包括自动投料的步骤， 例如利用物料投放装置 自动地打开 /翻转装有烹调物料的物料包装，并将烹调物料投放到自动或半自 动烹调设备的锅具和 /或容器中。
上述烹调方法中， 物料包装的打开可以是通过破坏例如切割物料包装完 成的， 或者是通过物料包装的封装体和包装体的相对运动而完成的； 而且， 在自动投料之前，还可以包括提供和 /或输入与物料包装中的烹调物料或烹调 过程本身相关的数据、 并通过该数据调入相应烹调程序的步骤。 例如， 这种 数据的提供和 /或输入， 可以是通过读取物料包装上的信息而完成的， 或是通 过操作者输入而完成的。
本发明的烹调方法还可以包括通过翻动工具和 /或烹调容器运动对烹调 物料进行翻动的步骤， 例如翻锅 /晃锅的步骤， 这种翻锅 /晃锅是通过如下方 式完成的： 使自动或半自动烹调设备的锅具作直线、 曲线和 /或转圏 （包括规 则或不规则的圓圏、 橢圓等）的平 /曲面运动， 并使该锅具在运动到适当的位 置或时机时产生加速度， 从而使该锅具内的全部或部分物料发生翻动 /晃动。
本发明的火候控制方法和烹调方法还可以包括烹调提示的步骤， 烹调提 示装置以文字、 语音、 图像、 图形、 声、 光、 电、 色彩、 机械， 或其它形式 提示烹调设备操作者通过人手或人手控制某些装置完成部分烹调操作。 烹调 提示装置通常在烹调系统中控制装置的控制下或根据控制装置的指令 /所提 供的信息进行运作。 烹调提示装置可以是独立的也可以是与控制装置整合在 一起的。
本发明的火候控制方法和烹调方法也用于由两个或两个以上烹调设备或 烹调相关设备组成的烹调设备系统。
与现有技术相比较， 本发明前所未有地提出了加热效率是决定烹调火候 的本质变量， 而测量温度变化速率能反映出加热效率和受热效果， 因而可以 根据温度变化速率参数对烹调火候进行有效的控制。 与现有技术相比较， 本 发明的火候控制和烹调方法通过筒单和易实现的方式获得能及时反映加热效 率状况的数据， 并可以根据这些数据及时准确地控制烹调火候， 对保证烹调 质量尤其是标准化烹调的质量提供了直接的量化支持。
下面结合附图和具体实施方式对本发明做进一步的说明。 各个附图中， 相同的附图标记具有相同的含义。 附图说明
图 1是按照本发明的、 一种根据烹调油特定时间段的温度变化速率而进 行火候控制的方法流程图。
图 2是按照本发明的、 一种根据烹调容器的温度变化速率而进行火候控 制的方法流程图。
图 3是按照本发明的、 一种通过测量设置在热源附近的传热介质在特定 时间段的温度差或实现特定温度差所耗时间而进行火候控制的方法示意图。 图 4是实现本发明火候控制方法和烹调方法可采用的一种自动烹调设备 的示意图。 具体实施方式
图 1是本发明一种根据烹调油特定时间段的温度变化速率而进行火候和 烹调控制的方法流程图。 本实施例中所述的 "得到当前油量数据" 可以是通 过测量得到， 也可以是通过读取烹调程序 /数据库中的数据得到， 或者其它方 式。 本实施例采用了两个或多个测量 -反馈 -控制 /调节过程， 以达到更精确的 火候和烹调控制。
图 2是本发明的火候控制方法和烹调方法的另一实施例： 根据烹调容器 的温度变化速率而进行火候和烹调控制的方法流程图。 本实施例通过测量烹 饪容器实现特定温度差所耗时间进行火候和烹调控制， 也采用了两个或多个 测量 -反馈-控制 /调节过程。 本实施例中的其它调节是指对烹调过程进行的其 它控制或调节， 例如对烹调过程中的操作和操作流程 /顺序 /时间进行调整、 去掉 /加入烹调子过程、 提前 /推迟结束烹调以及盛出等。
图 3是本发明方法一种通过测量设置在热源附近的传热介质在特定时间 段的温度差或实现特定温度差所耗时间而进行火候控制的实施例示意图。
导热介质 2的一端置于热源 1的附近， 将热电偶 4的热端放置于导热介 质 2的另一端， 测量该位置因为热传导造成的温度变化。 可以在导热介质 2 上安装散热装置 3避免造成热平衡。 当导热介质 2温度过高时可先进行散热 操作， 然后延迟一个时刻再进行固定时间段的温度差测量或特定温度差的计 时。
测量出导热介质 2特定时间段的温度差： = twl - tw2 , 或者测量出 导热介质 2从某一特定温度到另一特定温度所耗的时间， 测量数据 5传送给 控制装置 6 , 控制装置进行如上述的比对、 处理、 控制、 调整等后续操作。
图 4是实现本发明火候控制方法和烹调方法的一种自动烹调机实施例的 示意图。 图中 8是锅具； 7是烹调物料翻动装置； 10是晃锅装置， 其驱动锅 具 8作平面转圏变速运动； 11是加热源， 其包含有燃气流量调节装置（图中 未画出）， 用作如上所述的加热强度和火候控制 /调节， 另外， 该加热源 11可 在电机 15的驱动下作上下运动， 以控制和调节与锅具 8的距离，这也是本发 明所述的通过控制或调节烹调容器与烹调热源之间的相对位置关系而进行火 候控制 /调节的一种方式； 12是中间出锅物料承载容器， 由电机 14驱动上下 运动， 并可翻转将物料回锅； 13是锅具平动框架， 在电机驱动下可带动锅具 平动， 此种运动可以调节锅具 8 与热源 11 的接触面积， 甚至可以使锅具 8 运动到热源 11的加热范围之外，这也给本发明所述的通过控制或调节烹调容 器与烹调热源之间的相对位置关系而进行火候控制 /调节提供了另一种可用 的手段； 16是锅具翻转机构； 17是投料装置， 其可以将料盒 18中的物料分 次投放到锅具 8中； 19是环境温度测量装置； 9是红外线温度测量装置， 其 可以用于测量锅内物料和锅具本身的温度和温度变化数据等温度变化速率参 数； 9和 19的测量数据反馈给控制装置 （图中未画出 ), 控制装置根据这些 反馈数据控制 /调整火候或烹调过程。 本自动烹调机还配有整合在控制装置 中，并在控制装置的控制下或根据控制装置的指令 /所提供的信息进行运作的 烹调提示装置（图中未画出）， 其以文字、 语音、 图像等形式提示烹调设备操 作者通过人手或人手控制某些装置完成部分烹调操作。 本自动烹调机的控制 装置可以根据测量装置所测量的温度变化速率参数， 通过控制和调节上述装 置对火候和烹调过程进行控制和调节， 进而实现本发明的火候控制和烹调方 法。

Claims

权 利 要 求
1、 一种用于自动 /半自动烹调设备中的、 控制烹调火候的方法， 该烹调 设备包括烹调容器、 控制系统和加热装置， 所述的方法包括如下步骤：
( 1 )测量烹调容器、 烹调容器中的被烹调物， 和 /或存在于加热装置 附近的导热介质被加热装置加热的温度变化速率参数；
( 2 ) 将所测得的温度变化速率参数反馈给控制系统；
( 3 ) 控制系统根据所测得的温度变化速率参数， 对加热装置的加热状 态和 /或烹调过程进行调节。
2、 如权利要求 1所述的方法， 其特征在于， 所述的被烹调物包括 导热介质， 该导热介质是投放到所述烹调容器中的油、 水或汤。
3、 如权利要求 1所述的方法， 其特征在于， 所述的温度变化速率参 数是被加热物体在某一特定时间段之起始点和终止点的温度差、 或物体在被 加热过程中从某一特定温度到另一特定温度所耗费的时间。
4、 如权利要求 1所述的方法， 其特征在于， 所述的控制系统根据所 测得的温度变化速率参数与一预定值或一组预定值进行比对的结果， 或者所 测得的温度变化速率参数在程序中的运行结果确定是否作出调节和如何调 节。
5、 如权利要求 4所述的方法， 其特征在于， 所述的控制系统根据测 得的温度变化速率参数在调节数据库中查找， 或者通过运行程序获得调节参 数。
6、 如权利要求 1所述的方法， 其特征在于， 步骤 （3 ) 所述的对加 热状态进行控制或调节， 是对烹调热源的发热强度、 从热源传递到烹调容器 的热量之大小、和 /或烹调容器与烹调热源之间的相对位置关系进行控制或调 节。
7、 如权利要求 6所述的方法， 其特征在于， 所述的加热装置是一燃 气加热装置， 所述的对加热状态进行控制或调节是对燃气加热装置燃气阀的 开关状态或其开度的控制或调节。
8、 如权利要求 6所述的方法， 其特征在于， 所述的加热装置是一电 /电磁加热装置， 所述的对加热状态进行控制或调节是对电 /电磁加热装置加 热功率的控制或调节。
9、 如权利要求 1所述的方法， 其特征在于， 步骤 （3 ) 所述的对烹 调过程进行控制或调节， 是对烹调加热时间进行调节。
10、 如权利要求 1 所述的方法， 其特征在于， 步骤 （3 ) 所述的对 烹调过程进行控制或调节包括加大 /减小烹调操作的速度 /频率、 对烹调过程 中的操作和操作流程 /顺序 /时间的调整、 去掉 /加入烹调子过程、 和 /或提前 / 推迟结束烹调以及盛出。
11、 一种智能化的烹调方法， 其特征在于， 该方法采用如权利要求 1-10 之一所述的方法控制烹调火候。
12、 如权利要求 11 所述的烹调方法， 其特征在于， 所述的方法还包括 对烹调过程进行提示的步骤。
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