WO2015056325A1

WO2015056325A1 - Thermal cooking device

Info

Publication number: WO2015056325A1
Application number: PCT/JP2013/078187
Authority: WO
Inventors: ちひろ河東; 滋之永田
Original assignee: 三菱電機株式会社
Priority date: 2013-10-17
Filing date: 2013-10-17
Publication date: 2015-04-23
Also published as: WO2015056531A1; CN204318374U; JP6305421B2; TWI624239B; JPWO2015056531A1; TW201526850A; TW201515616A; CN105636484B; CN105636484A; TWI546044B

Abstract

A thermal cooking device having: a cooker main body; a pot-shaped vessel arranged on the cooker main body and wherein an item to be heated is contained; a heating unit that heats the pot-shaped vessel; a lid placed upon the pot-shaped vessel and comprising a ventilation port through which steam inside the pot-shaped vessel is discharged; a ventilation valve that opens and closes the ventilation port; and a control unit that controls the heating power of the heating unit. The control unit stops the heating unit after completion of a cooking mode in which the item to be heated is heated and cooked, and maintains the temperature of the item to be heated, in a state in which the ventilation port is closed.

Description

Cooker

The present invention relates to a cooking device including a control unit.

Conventionally, a cooking device has been proposed in which a pot-like container in which ingredients such as meat, fish or vegetables, seasonings and the like are stored is installed in the cooking device body, and these heated objects are cooked. Patent Document 1 discloses a rice cooker that includes an exhaust passage that connects the inside of the rice cooker and the outside, and that controls the relief valve that closes the exhaust passage to adjust the heat retention. In Patent Document 1, in the heat retaining process, when the closed state of the lid is continuously detected for a predetermined time or more in a state where the inside of the rice cooker is equal to or lower than a preset reference temperature, the solenoid is operated to relieve the exhaust passage. It is blocked by a valve. Thereby, this prior art tries to moisturize the inside of a rice cooking pot effectively.

JP 2008-67843 A (Claim 1, page 6)

However, the rice cooker disclosed in Patent Literature 1 is a solenoid when the closed state of the lid body is continuously detected for a predetermined time or more in a heat retention step in a state where the inside of the rice cooker is equal to or lower than a preset reference temperature. Is operated, the exhaust passage is closed by the relief valve, and the inside of the rice cooker is sealed. For this reason, while the temperature in a rice cooker falls, the microorganisms which exist in the air around a rice cooker may mix in the rice cooker through an exhaust passage.

The present invention has been made against the background of the above problems, and is a heating cooker that optimizes the storage state of an object to be heated contained in a pan-like container and suppresses mixing of microorganisms and the like into the pan-like container. Is to provide.

A cooking device according to the present invention is placed on a cooking device body, a cooking device body, a pot-shaped container in which an object to be heated is accommodated, a heating unit for heating the cooking container, and a cooking container body. And a lid having a vent through which steam in the pan-like container is discharged, a vent valve for opening and closing the vent, and a control unit for controlling the heating power of the heating unit, the control unit being heated The heating unit is stopped after the cooking mode for cooking by heating is completed, and the heated object is stored at room temperature in a state where the vent is closed.

According to the present invention, since the storage mode can be set by the mode setting unit, when this storage mode is set, power is not consumed, which contributes to energy saving.

It is a side view which shows the heating cooker 1 which concerns on Embodiment 1. FIG. It is a side view which shows the state in which the vent hole 7 of the heating cooker 1 which concerns on Embodiment 1 is open. It is a side view which shows the state which the air vent 7 of the heating cooker 1 which concerns on Embodiment 1 is closed. It is a block diagram which shows the heating cooker 1 which concerns on Embodiment 1. FIG. 4 is a flowchart showing an operation in cooking mode C in the first embodiment. 4 is a flowchart showing an operation in a room temperature storage mode P in the first embodiment. 4 is a flowchart showing an operation in a warming storage mode K in the first embodiment. 6 is a flowchart showing an operation in a reheating mode R in the second embodiment. It is a side view which shows the heating cooker 1 which concerns on Embodiment 3. FIG. 10 is a flowchart showing an operation in cooking mode C in the third embodiment. 10 is a flowchart showing an operation in a reheating mode R in the fourth embodiment.

Hereinafter, embodiments of a heating cooker according to the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below. Moreover, in the following drawings including FIG. 1, the relationship of the size of each component may be different from the actual one.

Embodiment 1 FIG.
1 is a front view showing a heating cooker 1 according to Embodiment 1. FIG. The cooking device 1 will be described with reference to FIG. As shown in FIG. 1, the heating cooker 1 includes a cooker body 2 and a pan-like container 3 installed in the cooker body 2.

(Cooker body 2)
The heating cooker 1 is heated by heating a pot-shaped container 3 in which an object to be heated 51 such as meat, vegetables, etc. 52 and boiled soup 53 is accommodated by a heating unit 4 provided in the cooker body 2. The thing 51 is cooked. In addition to the heating unit 4, the cooker body 2 includes a container cover 11, a mode setting unit 5, a container temperature detection unit 12, a time measurement unit 13, and a control unit 21.

(Heating unit 4)
The heating unit 4 is composed of, for example, a heating coil, and the controller 21 controls the energization of the heating coil to inductively heat the pan-shaped container 3. In addition to the heating coil, the heating unit 4 may be an electric heater such as a sheath heater.

(Container cover 11)
Moreover, the container cover 11 covers the upper surface of the cooker main body 2, and the pan-like container 3 is detachably mounted on the container cover 11. And the hole part 11a is provided in the center part of this container cover 11, The container temperature detection part 12 is inserted from this hole part 11a, and the container temperature detection part 12 is on the bottom face of the pan-shaped container 3. It is attached.

(Mode setting section 5)
The mode setting unit 5 is provided, for example, on the front surface (in the direction of the arrow Y1) of the cooker body 2, and includes an operation function that receives an operation input from the user, information on the operation input, an operation state of the heating cooker 1, and the like. This is an operation display unit (touch panel) having a display function to be displayed. Examples of items that can be operated and set by the mode setting unit 5 include start and cancellation of cooking, cooking reservation, heating time, strength of heating power, type of ingredients, cooking method, automatic cooking menu, and the like. Among these, meat, fish, vegetables, etc. are mentioned as a kind of foodstuff. Examples of the cooking method include boiling, steaming and baking. Furthermore, the automatic cooking menu is for automatically cooking a designated recipe. Examples of the automatic cooking menu include curry, stew, and pork simmered.

In addition to the above items, the mode setting unit 5 sets the storage mode, that is, the room temperature storage mode P or the warming storage mode K, and further sets the reheating mode R. Here, the normal temperature storage mode P is a mode in which the heated object 51 is stored at normal temperature after the cooking mode C in which the heated object 51 is heated and cooked, and the heated storage mode K is the cooking mode C. This is a mode in which the object to be heated 51 is warmed and stored after the end of. And the reheating mode R is a mode in which the heated object 51 once cooked is heated again. The items displayed in the mode setting unit 5 include, for example, the state of the heating cooker 1 during cooking or waiting for reservation, the contents of the set cooking menu, the scheduled time and current time of cooking end, and the like. It is done. The specific configuration of the mode setting unit 5 is not limited to the above example. For example, an operation display unit having an operation display function may be provided separately, and the mode setting unit 5 may be configured to be automatically set by the control unit 21 according to a cooking menu or the like.

(Container temperature detector 12)
The container temperature detection part 12 is comprised by the thermistor, for example, and is inserted in the hole 11a of the container cover 11 as mentioned above, and is attached to the bottom face of the pan-shaped container 3. FIG. Thereby, the container temperature detection part 12 detects the pot bottom temperature of the pot-shaped container 3. The container temperature detection unit 12 is biased upward (in the direction of arrow Z1) by an elastic member (not shown) such as a spring and is in contact with the bottom surface of the pan-shaped container 3 accommodated in the container cover 11. Information regarding the temperature of the pot-shaped container 3 detected by the container temperature detection unit 12 is output to the control unit 21. In addition, the specific structure of a temperature detection part is not limited to a thermistor, It is good also as a contact-type temperature sensor which contacts the pan-shaped container 3 and detects temperature. In addition, the container temperature detector 12 may be a non-contact temperature sensor that detects the temperature of the pan-like container 3 in a non-contact manner, such as an infrared sensor.

(Time measuring unit 13)
The time measuring unit 13 counts the elapsed time based on the instruction signal from the control unit 21. The time measured by the time measuring unit 13 is output to the control unit 21. Examples of the time measured by the time measuring unit 13 include a heating time by the heating unit 4, a storage time in the room temperature storage mode P, a reheating time in the reheating mode R, and the like.

(Control unit 21)
The control unit 21 controls the amount of high-frequency current supplied to the heating unit 4 based on the output from the mode setting unit 5, the container temperature detection unit 12, or the time measurement unit 13. And the control part 21 controls various operation | movement in the heating cooker 1 besides this. The control unit 21 can be configured by hardware such as a circuit device that realizes the function. In addition, the control unit 21 is configured by an arithmetic device such as a microcomputer or a CPU and software executed by them. It is also possible to do.

(Pot-shaped container 3)
Next, the pan-like container 3 will be described. The pan-like container 3 is made of, for example, a material containing a magnetic metal that generates heat by induction heating in the heating unit 4 and has a bottomed cylindrical shape. And the flange 3a is provided in the upper-end peripheral part of this pot-shaped container 3, Moreover, the two resin-made handle parts 3b are attached to the side part of the pot-shaped container 3, for example. Inside the pot-shaped container 3, for example, an object to be heated 51 such as food 52 such as meat and vegetables and boiled juice 53 is accommodated.

(Cover 6)
A lid 6 is placed on the pan-like container 3. The lid body 6 is made of, for example, a metal such as stainless steel, and a lid packing 6 a is formed on the periphery of the lid body 6. The lid packing 6 a is a sealing material that ensures hermeticity with the flange 3 a provided at the upper peripheral edge of the pan-like container 3. The lid 6 is provided with a lid knob 6b at the center thereof.

(Vent 7 and vent valve 8)
The lid body 6 is provided with a vent hole 7 through which the steam in the pan-like container 3 is discharged. A vent valve 8 for opening and closing the vent hole 7 is installed in the vent hole 7. The ventilation valve 8 is made of, for example, rubber packing having elasticity. FIG. 2 is a side view showing a state where the vent 7 of the heating cooker 1 according to Embodiment 1 is open, and FIG. 3 is a diagram showing that the vent 7 of the heating cooker 1 according to Embodiment 1 is closed. It is a side view which shows a state. When the pot-shaped container 3 is heated, the pressure in the pot-shaped container 3 rises due to water vapor generated from the heated object 51 accommodated in the pot-shaped container 3 or expanded air. With this pressure, the vent valve 8 is pushed up, and the vent 7 is opened as shown in FIG. At this time, water vapor W or the like in the pot-shaped container 3 passes through the vent 7 and is discharged out of the pot-shaped container 3.

On the other hand, when the heating of the pot-shaped container 3 is stopped, the steam or air in the pot-shaped container 3 is cooled, and the pressure in the pot-shaped container 3 is reduced. Due to this pressure drop, the force to push up the vent valve 8 does not work, and as shown in FIG. 3, the vent 7 is closed, and the ventilation between the inside and the outside of the pan-like container 3 is blocked. Then, when the temperature in the pot-shaped container 3 falls, the pressure in the pot-shaped container 3 falls. Thereby, since the adhesiveness of the ventilation valve 8 and the ventilation hole 7 increases, the airtightness in the pan-shaped container 3 improves. The opening and closing of the vent 7 of the lid 6 is not limited to the above example, and the vent 7 may be opened and closed according to the energized state as in the third embodiment.

Next, the control unit 21 will be described in detail. FIG. 4 is a block diagram showing the cooking device 1 according to the first embodiment. As shown in FIG. 4, when various operations are performed by the mode setting unit 5, the control unit 21 determines the length of the input heating time and the strength of the heating power based on the signal input from the mode setting unit 5. According to the heating program suitable for the above, the heating unit 4 is operated to execute the cooking mode C in which the object to be heated 51 is heated and cooked. Further, as described above, the control unit 21 outputs a drive signal to the heating unit 4 based on the signal input from the container temperature detection unit 12 or the time measurement unit 13 and controls the operation of the heating unit 4.

(Storage unit 24)
Moreover, the heating cooker 1 is provided with the memory | storage part 24, and this memory | storage part 24 memorize | stores that the normal temperature preservation | save mode P or the warming preservation | save mode K was set by the mode setting part 5, for example. In addition, the storage unit 24 stores a preset temperature in warming storage performed in the warming storage mode K, a heating program suitable for various cooking menus, and the like.

(Determination means 22)
The control unit 21 includes a determination unit 22 and a mode execution unit 23. Among these, the determination means 22 determines that the room temperature storage mode P or the warm storage mode K is set in the mode setting unit 5.

(Mode execution means 23)
In addition, the mode execution unit 23 includes a case where the determination unit 22 determines that the room temperature storage mode P is set and a case where the determination unit 22 determines that the warm storage mode K is set. Each performs a different action.

(Room temperature storage mode P)
When it is determined by the determination means 22 that the room temperature storage mode P is set, the controller 21 operates the heating unit 4 in a state in which the vent 7 is closed after the heating unit 4 stops and the cooking mode C ends. 4 is stopped and the object to be heated is stored at room temperature. The control unit 21 may be configured to control the vent valve 8 and close the vent hole 7. Thereby, the to-be-heated material 51 is preserve | saved at normal temperature, ie, the state below 60 degreeC which is a temperature range with a high possibility of microbial propagation normally. In the first embodiment, the opening and closing of the vent hole 7 is automatically performed by the fluctuation of the pressure in the pan-like container 3 based on whether or not the heating unit 4 is energized as described above.

(Warm preservation mode K)
When the determination unit 22 determines that the warming storage mode K is set, after the heating unit 4 stops and the cooking mode C ends, the heating unit 4 is started again and stored in the storage unit 24. Operate at the specified set temperature. Thereby, the to-be-heated material 51 is warmed and stored.

Next, the operation of the heating cooker 1 according to the first embodiment will be described. First, ingredients 52 such as meat and vegetables and boiled juice 53 made of seasonings such as water, sake or soy sauce are accommodated in the pan-like container 3 by the user. And the pan-shaped container 3 in which these to-be-heated materials 51 were accommodated is mounted in the container cover 11 of the cooking appliance main body 2, and the cover body 6 is closed. Thereafter, for example, “heating power / strong”, “heating time 10 minutes”, and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a heating start operation is instructed, the control unit 21 starts cooking in the cooking mode C. If “room temperature storage” is set, then the room temperature storage mode P is executed by the mode execution unit 23, and if “warming storage” is set, the mode execution unit 23 then performs the warm storage. Mode K is executed.

(Cooking mode C)
First, the operation of the heating cooker 1 in the cooking mode C will be described. FIG. 5 is a flowchart showing the operation in cooking mode C in the first embodiment. When the cooking mode C is started, as shown in FIG. 5, the heating unit 4 is energized (step S1). At this time, energization is performed with the set power based on “thermal power / strong” set by the mode setting unit 5. Then, the time measuring unit 13 starts measuring the heating time th that is an elapsed time from the start of heating (step S2). Thereafter, it is determined whether or not the heating time th has passed a preset time t1 (step S3). As described above, since “heating time 10 minutes” is set in the mode setting unit 5, in this case, t1 is 10 minutes.

And in Step S3, when heating time th has not passed t1, it returns to Step S2 (No of Step S3). On the other hand, when the heating time th has passed t1, the process proceeds to the next step S4, the heating unit 4 is stopped, and the cooking mode C ends. Thus, the control unit 21 determines the stop of the heating unit 4 based on the time measured by the time measuring unit 13. Thereafter, the determination means 22 determines whether the room temperature storage mode P is set or the warming storage mode K is set (step S5). If the determination unit 22 determines that the room temperature storage mode P is set, the process proceeds to step A. If the determination unit 22 determines that the warm storage mode K is set, the process proceeds to step B. .

(Room temperature storage mode P)
Next, the operation of the heating cooker 1 in the room temperature storage mode P will be described. FIG. 6 is a flowchart showing the operation in the room temperature storage mode P in the first embodiment. When the process proceeds from step S5 in FIG. 5 to step A, as shown in FIG. 6, first, measurement of a storage time tp, which is an elapsed time from when the room temperature storage mode P is started, is started (step S11). At this time, since the heating unit 4 remains stopped, the water vapor or air in the pan-like container 3 cools, and the pressure in the pan-like container 3 decreases. Due to this pressure drop, the vent valve 8 is lowered and the vent 7 is closed (step S12). Thereafter, it is determined whether or not the storage time tp is less than a preset time t2 (step S13). This t2 is, for example, 24 hours. If the storage time tp has not passed t2, the process proceeds to the next step S14 (Yes in step S13).

In step S14, it is determined whether or not the switch for ending the room temperature storage mode P in the mode setting unit 5 has been pressed. If this switch is not depressed, the process returns to step S13 (No in step S14). On the other hand, if the switch for ending the room temperature storage mode P is pressed, the room temperature storage mode P ends (Yes in step S14). In step S13, if the storage time tp has passed t2 (No in step S13), this is notified to the user (step S15). As this notification means, for example, an LED may be provided in the mode setting unit 5 and the LED may be turned on. In addition, a sound generation unit may be provided in the heating cooker 1 and a buzzer may be sounded from the sound generation unit. After notifying the user, the room temperature storage mode P ends.

(Warm preservation mode K)
Next, the operation of the heating cooker 1 in the warming storage mode K will be described. FIG. 7 is a flowchart showing the operation in the warming storage mode K in the first embodiment. When the process proceeds from step S5 in FIG. 5 to step B, as shown in FIG. 7, the heating unit 4 is first energized (step S21). Next, it is determined whether or not the pan bottom temperature θ detected by the container temperature detection unit 12 is equal to or lower than a preset temperature θ1 (step S22). When it is determined that the pan bottom temperature θ is equal to or lower than θ1 (Yes in step S22), that is, when the pan bottom temperature θ does not reach θ1, it is determined that the temperature is insufficient, and the electric power supplied to the heating unit 4 is Increase (step S23). Thereafter, it is determined whether or not the switch for ending the warming storage mode K in the mode setting unit 5 has been pressed (step S24). If this switch is not depressed, the process returns to step S22 (No in step S24). On the other hand, if the switch for ending the warming storage mode K is pressed, the warming storage mode K ends (Yes in step S24).

If it is determined in step S22 that the pan bottom temperature θ is higher than θ1 (No in step S22), it is further determined whether the pan bottom temperature θ is higher than the temperature θ2 (step S25). ). This θ2 is set to a temperature higher than θ1 (θ2> θ1). And when pan bottom temperature (theta) is larger than (theta) 2 (step S25 Yes), it is judged that temperature is excess and the heating part 4 is stopped (step S26). Thus, the control unit 21 determines the stop of the heating unit 4 based on the pan bottom temperature θ of the pan-shaped container 3 detected by the container temperature detecting unit 12. Thereafter, the process proceeds to step S24. Further, when the pan bottom temperature θ is equal to or lower than θ2 (No in step S25), that is, when the pan bottom temperature θ satisfies θ1 <θ ≦ θ2, it is determined that warming storage is appropriately performed, and step S24 is performed. Proceed to

Thus, the heating cooker 1 naturally cools the pan-like container 3 while the heating part 4 is stopped while the heating part 4 is stopped by stopping the heating part 4 after cooking in the room temperature storage mode P. Since it is stored in a state, it can be stored hygienically. That is, first, bacteria that cause rot or food poisoning are sterilized by heating during cooking, and then the pan-like container 3 is sealed and the heated object 51 is stored. Thereby, since it can also suppress that a microbe mixes in the pan-shaped container 3 during the preservation | save of the to-be-heated material 51, it can suppress that the to-be-heated material 51 is contaminated by a microbe as a result. . During heating, the pot-shaped container 3 is filled with water vapor generated from the object to be heated 51, and then immediately sealed, so that the water vapor cools during storage, and the pot-shaped container 3 is vacuumed. It becomes a state close to. Thereby, during storage, deterioration due to oxidation of the article 51 to be heated, such as discoloration, can be suppressed.

Also, since the heating unit 4 is stopped while the object to be heated 51 is stored, it contributes to energy saving. Further, since the heated object 51 in the pot-shaped container 3 is gradually cooled naturally rather than being warmed and stored, the soy effect makes it easier for the heated object 51 to soak. Thus, the to-be-heated material 51 is preserve | saved at normal temperature, and there exists an effect that a still better taste is obtained rather than immediately after cooking. Further, in the warming storage mode K, it is possible to eat the heated object 51 that has already been heated without the need to reheat the heated object 51. As described above, since the user can appropriately set whether the heating cooker 1 is stored at room temperature after cooking or whether it is heated and stored, the usability is extremely good.

In the first embodiment, based on the information “heating power / strong”, “heating time 10 minutes”, and “room temperature storage” set by the user in the mode setting unit 5 before the start of heating, the control unit 21 The cooking mode C is executed, and then the room temperature storage mode P is executed, but by setting an automatic cooking menu for automatically cooking a designated recipe, for example, “curry” and “room temperature storage”, The control unit 21 may execute the cooking mode C and the room temperature storage mode P. Moreover, not only an automatic cooking menu but the kind of foodstuff or the cooking method may be set.

In the room temperature storage mode P, immediately after the cooking mode C is completed, the heated object 51 is heated by the residual heat. For this reason, in the cooking mode C when the mode setting unit 5 sets the automatic cooking menu, the type of ingredients, or the cooking method, heating is performed depending on whether or not the room temperature storage mode P is set. You may change the time. For example, when “store at normal temperature” is set, the heating time may be shortened to prevent the heated object 51 from being heated excessively due to the residual heat. Specifically, when only “Curry” in the automatic cooking menu is set and the start switch is pressed, the heating time is 40 minutes. On the other hand, when “curry” and “store at normal temperature” in the automatic cooking menu are set and the start switch is pressed, the heating time is set to 25 minutes, which is shorter than 40 minutes. As described above, the room temperature storage mode P can heat the object to be heated 51 with residual heat, and thus can achieve further energy saving. Moreover, since the convection in the pan-shaped container 3 is small in this heating by preheating, the to-be-heated material 51 is prevented from being boiled, and as a result, the taste is improved.

Also, in the room temperature storage mode P, when the storage time exceeds a preset time, the user is notified by the notification means. Thereby, even if a user carelessly forgets that it preserve | saved, it can notice that it preserve | saved. In addition, if it is set to notify when the limit time suitable for storage has passed due to a quality problem of the heated object 51, the heated object 51 is not wasted and can be eaten safely. . In addition, it may replace with alerting | reporting when the preset time passes, and the storage time after the normal temperature preservation | save mode P is started may be displayed on the mode setting part 5. FIG. Thereby, it becomes easy for the user to recognize the storage time after the room temperature storage mode P is started. For this reason, it can suppress that a user preserve | saves the to-be-heated material 51 more than necessary, therefore a sense of security can be obtained further and the convenience can be improved.

Embodiment 2. FIG.
Next, the heating cooker 1 which concerns on Embodiment 2 is demonstrated. FIG. 8 is a flowchart showing the operation in the reheating mode R in the second embodiment. The second embodiment does not shift to the room temperature storage mode P or the warming storage mode K immediately after cooking, but is changed to the room temperature storage mode P or the warming storage mode K after the reheating mode R is executed after cooking. In the point which transfers, it differs from Embodiment 1 and the structure of the heating cooker 1 is the same as that of Embodiment 1. FIG. In the second embodiment, portions common to the first embodiment are denoted by the same reference numerals, description thereof is omitted, and differences from the first embodiment will be mainly described.

(Reheating mode R)
The reheating mode R is effective when, for example, when the cooked food 52 is eaten and the food 52 is left over, it is desired to store the surplus food 52 in the pan-like container 3. First, the pot-shaped container 3 in which the object to be heated 51 such as meat potato, curry, miso soup is accommodated is placed on the container cover 11 of the cooker body 2 and the lid 6 is closed. Thereafter, “reheat” and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a reheating start operation is instructed, the control unit 21 executes the reheating mode R.

When the reheating mode R is started, as shown in FIG. 8, the heating unit 4 is energized and the pan-shaped container 3 is heated (step S31). Next, it is determined whether or not the pan bottom temperature θ detected by the container temperature detection unit 12 is higher than a preset temperature θ3 (step S32). When it is determined that the pan bottom temperature θ is equal to or less than θ3, it is determined that the temperature is insufficient, the process returns to step S31, and energization to the heating unit 4 is continued (No in step S32). On the other hand, when it is determined that the pan bottom temperature θ is larger than θ3 (Yes in step S32), the time measurement unit 13 starts measuring the reheating time tr that is an elapsed time after the pan bottom temperature exceeds θ3. (Step S33).

Next, it is determined whether or not the pan bottom temperature θ detected by the container temperature detection unit 12 is equal to or lower than a preset temperature θ4 (step S34). Note that θ4 is set to a higher temperature than θ3 (θ4> θ3). When it is determined that the pan bottom temperature θ is equal to or lower than θ4 (Yes in step S34), that is, when the pan bottom temperature θ has not reached θ4, it is determined that the temperature is insufficient and is supplied to the heating unit 4. The power is increased (step S35). Thereafter, it is determined whether or not the reheating time tr has passed a preset time t3 (step S36). If it is determined in step S36 that the reheating time tr has not exceeded t3, step The process returns to S34 (No in step S36). On the other hand, when the reheating time tr has passed t3, the process proceeds to the next step S37, the heating unit 4 is stopped, and the reheating mode R ends.

In step S34, when it is determined that the pan bottom temperature θ is higher than θ4 (No in step S34), it is further determined whether the pan bottom temperature θ is higher than θ5 (step S38). . This θ5 is set to a higher temperature than θ4 (θ5> θ4). When the pan bottom temperature θ is larger than θ5 (Yes in step S38), it is determined that the temperature is excessive, and the heating unit 4 is stopped (step S39). Thereafter, the process proceeds to step S36. When the pan bottom temperature θ is equal to or lower than θ5 (No in step S38), that is, when the pan bottom temperature θ satisfies θ4 <θ ≦ θ5, it is determined that the heating is performed at an appropriate temperature, and step S36 is performed. Proceed to Here, the appropriate temperature is a temperature at which the heated object 51 in the pan-like container 3 can be sterilized and the heated object 51 does not burn. In step S37, after the heating unit 4 is stopped, the determination unit 22 determines whether the room temperature storage mode P or the warm storage mode K is set, as in the first embodiment. (Step S5). The operations in the room temperature storage mode P and the warm storage mode K are the same as those in the first embodiment.

In this way, the heated object 51 remaining in the pan-like container 3 after eating also in the room temperature storage mode P, after reheating, by stopping the heating unit 4, the vent 7 is closed and the heating unit 4 is stopped. In order to keep the pot-shaped container 3 in an airtight state, the heated object 51 accommodated in the pot-shaped container 3 can be stored hygienically. When the heated object 51 in the pan-like container 3 is placed on the plate, there is a risk that bacteria that cause rot or food poisoning may be mixed, or that bacteria floating in the air may be mixed when the lid 6 is opened and closed. There is. However, even if the bacteria are mixed in the pot-shaped container 3 after the cooking is finished and re-heated, the bacteria are sterilized by the re-heating, and then the pot-shaped container 3 is sealed, and the object 51 to be heated is Saved. Thereby, since it can also suppress that a microbe mixes in the pan-shaped container 3 during the preservation | save of the to-be-heated material 51, it can suppress that the to-be-heated material 51 is contaminated by a microbe as a result. .

Also, as in Embodiment 1, the heating unit 4 is stopped during storage, which contributes to energy saving. Further, since the heated object 51 in the pot-shaped container 3 is gradually cooled naturally rather than being warmed and stored, the soy effect makes it easier for the heated object 51 to soak. Thus, the to-be-heated material 51 is preserve | saved at normal temperature, and there exists an effect that a still better taste is obtained rather than immediately after cooking.

In addition, by heating the pot-shaped container 3 based on the temperature detected by the container temperature detecting unit 12, the heated object 51, particularly the food 52 in the pot-shaped container 3 can be sterilized at a temperature at which the food 52 can be sterilized. It can be heated at a temperature that does not burn. Accordingly, both hygiene and good taste can be achieved. Moreover, in order to perform sterilization appropriately, it is necessary to hold the to-be-heated object 51 in the state more than fixed temperature for more than fixed time, but in this Embodiment 2, it reaches temperature θ3 which can be sterilized. Heating is performed by counting the reheating time from. For this reason, it can sterilize more appropriately. The operation in the reheating mode R may be performed in the cooking mode C. Further, the reheating mode R may be operated every time the elapsed time of the room temperature storage mode P exceeds a preset time. Further hygiene can be ensured by periodically reheating.

Embodiment 3 FIG.
Next, the heating cooker 1 which concerns on Embodiment 3 is demonstrated. FIG. 9 is a side view showing the heating cooker 1 according to the third embodiment. The third embodiment is different from the first embodiment in that the heating cooker 1 is a heating cooker 1 that can be heated at a pressure higher than atmospheric pressure. In the third embodiment, portions common to the first embodiment are denoted by the same reference numerals, description thereof is omitted, and differences from the first embodiment will be mainly described.

As shown in FIG. 9, the heating cooker 1 includes a cooker body 2, a pot-like container 3 installed in the cooker body 2, and a lid placed on the cooker body 2 and the pot-like container 3. And a body 6.

(Cooker body 2)
The cooker body 2 includes a heating unit 4, a container cover 11, a container temperature detection unit 12, a hinge unit 14, a time measurement unit 13, and a control unit 21, and has a bottomed cylindrical shape. The cooker body 2 may be provided with a handle (not shown) for transporting the heating cooker 1. The handle is shaped so as to straddle the lid body 6 so that both ends thereof are pivotally supported on the upper part and the side part of the cooker body 2. Then, the rotation direction of the handle is matched with the rotation direction of the lid body 6. Thereby, when a user conveys the cooking-by-heating machine 1, a handle is rotated so that it may be grasped just above the axial fulcrum of a steering wheel, and only the handle is held, and the cooking-by-heating machine 1 is conveyed. Can do.

(Heating unit 4)
The heating unit 4 is composed of, for example, a heating coil, and the controller 21 controls the energization of the heating coil to inductively heat the pan-shaped container 3. In addition to the heating coil, the heating unit 4 may be an electric heater such as a sheath heater. Moreover, in FIG. 9, although the heating part 4 is provided in the position facing the bottom face of the pan-shaped container 3 in the cooking appliance main body 2, in addition to this, it is provided in the position facing the side surface of the pan-shaped container 3. May be.

(Container cover 11)
The container cover 11 covers the inner wall of the cooker body 2 and is formed in a bottomed cylindrical shape along the inner wall of the cooker body 2. And the pot-shaped container 3 is accommodated in this container cover 11 so that attachment or detachment is possible. And the hole part 11a is provided in the center part of this container cover 11, The container temperature detection part 12 is inserted from this hole part 11a, and the container temperature detection part 12 is on the bottom face of the pan-shaped container 3. It is attached.

(Hinge part 14)
The hinge part 14 is provided in the upper end edge part of the cooking appliance main body 2, and supports the cover body 6 so that opening and closing is possible.

(Control unit 21)
The control unit 21 controls the amount of high-frequency current supplied to the heating unit 4 based on the output from the mode setting unit 5, the container temperature detection unit 12, or the time measurement unit 13. And the control part 21 controls various operation | movement of the heating cooker 1 besides this. The control unit 21 can be configured by hardware such as a circuit device that realizes the function. In addition, the control unit 21 is configured by an arithmetic device such as a microcomputer or a CPU and software executed by them. It is also possible to do.

(Pot-shaped container 3)
Next, the pan-like container 3 will be described. The pan-like container 3 is made of, for example, a material containing a magnetic metal that generates heat by induction heating in the heating unit 4 and has a bottomed cylindrical shape. And the flange 3a is provided in the upper-end peripheral part of this pan-shaped container 3. FIG. The pot-like container 3 may be provided with a resin handle (not shown). Thereby, when moving the hot pot-like container 3 immediately after cooking to a dining table, the pot-like container 3 can be moved with bare hands without using mittens or the like.

(Cover 6)
Next, the lid 6 will be described. The lid body 6 includes an outer lid 6c and an inner lid 6d. The outer lid 6c constitutes an upper portion and a side portion of the lid body 6. The cartridge 15 is detachably attached to the outer lid 6c, and the mode setting section 5 is provided on the upper surface of the outer lid 6c. Is provided. The inner lid 6d is detachably provided on the lower surface of the outer lid 6c, that is, the surface facing the pan-like container 3 via a locking member 6f. The inner lid 6d is made of a metal such as stainless steel, for example. It is configured. A lid packing 6a is formed on the peripheral edge of the inner lid 6d. The lid packing 6 a is a sealing material that ensures hermeticity with the flange 3 a provided at the upper peripheral edge of the pan-like container 3. A container temperature detector 16 is provided between the inner lid 6d and the outer lid 6c. In addition, an opening 6e is formed in the center of the inner lid 6d, and a pressure adjusting unit 31 is provided in the opening 6e.

(Pressure adjustment unit 31)
Next, the pressure adjustment unit 31 will be described. The pressure adjusting unit 31 adjusts the pressure in the pan-like container 3 and includes a pressure regulating valve 32 and a pressure regulating device 33 that drives the pressure regulating valve 32.

(Pressure adjustment valve 32)
The pressure regulating valve 32 accommodates a valve seat 34 in which a pressure regulating port 7a that is a vent is formed, a valve body 8a that is a ball-shaped vent valve placed on the upper surface of the valve seat 34, and a valve body 8a. And a frame 35 forming a valve chamber 36. Among these, the valve seat 34 is attached to the opening 6e formed in the center of the inner lid 6d, and when the lid body 6 is closed, the inside and outside of the pot-like container 3 are connected via the pressure adjusting port 7a. And the steam in the pan-like container 3 flows out through the pressure adjusting port 7a. Further, the position of the valve body 8a is changed on the upper surface of the valve seat 34, and the pressure adjusting port 7a is opened and closed according to the position. When the valve body 8a is located immediately above the pressure regulating port 7a, the valve body 8a closes the pressure regulating port 7a by its own weight and keeps the pan-like container 3 at a preset pressure. Further, when the valve body 8a is moved to a position other than just above the pressure adjusting port 7a by the force received from the pressure adjusting device 33, the pressure adjusting port 7a is opened, and the pressure of the pot-shaped container 3 is reduced. The frame 35 surrounds the periphery of the valve body 8a, thereby preventing the valve body 8a from falling off the valve seat 34.

The pressure regulating valve 32 protrudes from the upper surface of the inner lid 6d toward the outer lid 6c. When the inner lid 6d is attached to the outer lid 6c, the pressure regulating chamber is provided on the lower surface of the outer lid 6c. The pressure regulating valve 32 is inserted into 37. The pressure regulating chamber 37 is a space surrounded by a pressure regulating space packing 38 attached to the lower surface of the outer lid 6c, the outer lid 6c, and the inner lid 6d. The steam in the chamber 37 is prevented from leaking between the outer lid 6 c and the inner lid 6 d and outside the pressure regulating chamber 37.

(Pressure adjusting device 33)
The pressure regulating device 33 is controlled by the control unit 21 and operates the pressure regulating valve 32. The pressure adjusting device 33 includes a solenoid (not shown), a plunger (not shown) driven by energizing the solenoid, and an operating body (figure shown) fixed to the tip of the plunger and attached to a position facing the valve body 8a. And a spring (not shown) for urging the operating body in the direction of the valve body 8a. The solenoid is energized by a signal from the control unit 21, and the positions of the plunger and the operating body are switched depending on whether or not the energization is present (ON or OFF).

When the solenoid is not energized, the plunger and the operating body are biased by the spring and protrude toward the valve body 8a (in the direction of arrow Y2). Thereby, the valve body 8a is pressed by the operating body to be removed from the pressure adjusting port 7a, and the inside and the outside of the pan-like container 3 are ventilated. Therefore, the pressure in the pan-like container 3 does not increase. On the other hand, when the solenoid is energized, the plunger and the operating body are attracted in the direction opposite to the valve body 8a (the direction of the arrow Y1). Thereby, the valve body 8a does not receive the press from an action body, plugs the pressure regulation opening 7a, and the inside and the exterior of the pan-shaped container 3 are interrupted | blocked. The pressure adjusting unit 31 is not limited to the above configuration, and the configuration can be changed as appropriate as long as the pressure in the pan-like container 3 can be switched to the atmospheric pressure state or the high pressure state higher than the atmospheric pressure.

(Cartridge 15)
The cartridge 15 alleviates the spilling from the pan-like container 3 and includes a steam inlet 15a and a steam outlet 15b. The steam inlet 15 a includes a valve (not shown) that moves up and down in accordance with the steam pressure generated during cooking, and is connected to a pressure regulating chamber 37 provided inside the lid body 6. Further, the steam outlet 15b is for discharging steam that has passed through the valve of the steam inlet 15a through the steam outlet 15b. The steam that has passed through the pressure regulating valve 32 and has flowed into the pressure regulating chamber 37 enters the cartridge 15 through the steam inlet 15a, flows through the cartridge 15, and flows out of the cartridge 15 through the steam outlet 15b. As a result, even if the heated object 51 is blown from the inside of the pan-like container 3, the cartridge 15 can alleviate the blown-off.

(Mode setting section 5)
The mode setting unit 5 is provided on the outer lid 6c, for example, and has an operation function for receiving an operation input from the user and a display function for displaying information related to the operation input, the operation state of the cooking device 1, and the like. It is an operation display part. Items that can be set by the mode setting unit 5 include, for example, start and cancellation of cooking, cooking reservation, cooking menu, presence / absence of pressure, strength of pressure, heating time, and the like. Among these, examples of cooking menus are those relating to automatic cooking menus (eg curry, stew, simmered pork), cooking methods such as boiled, steamed, grilled, etc., meat , Foods, vegetables, etc.

In the mode setting unit 5, in addition to the above items, the room temperature storage mode P, the warm storage mode K, or the reheating mode R is set. Here, the normal temperature storage mode P is a mode in which the heated object 51 is stored at normal temperature after the cooking mode C in which the heated object 51 is heated and cooked, and the heated storage mode K is the cooking mode C. This is a mode in which the object to be heated 51 is warmed and stored after the end of. And the reheating mode R is a mode in which the heated object 51 once cooked is heated again. The items displayed in the mode setting unit 5 include, for example, the state of the heating cooker 1 during cooking or waiting for reservation, the contents of the set cooking menu, the scheduled time and current time of cooking end, and the like. It is done. The specific configuration of the mode setting unit 5 is not limited to the above example. For example, an operation display unit having an operation display function may be provided separately, and the mode setting unit 5 may be configured to be automatically set by the control unit 21 according to a cooking menu or the like. At this time, the determination means 22 determines whether the room temperature storage mode P or the warm storage mode K is included in the heating program, and if included, the mode execution means 23 performs the above control.

In addition, when various operations are performed by the mode setting unit 5, the control unit 21 performs cooking menu, presence / absence of pressure, strength of pressure, length of heating time based on a signal input from the mode setting unit 5. In accordance with a heating program that suits the situation, the heating unit 4 and the pressure adjusting device 33 are operated to execute the cooking mode C in which the object to be heated 51 is heated and cooked.

(In-container temperature detector 16)
The in-container temperature detection unit 16 is attached to the lower surface of the outer lid 6 c and detects the temperature in the pan-shaped container 3. A part of the container internal temperature detector 16 is in contact with the inner lid 6d, and the container internal temperature detector 16 detects the temperature in the pan-like container 3 via the inner lid 6d. The in-container temperature detection unit 16 is composed of, for example, a thermistor, and information regarding the temperature in the pan-shaped container 3 detected by the in-container temperature detection unit 16 is output to the control unit 21.

Next, the operation of the heating cooker 1 according to the third embodiment will be described. First, ingredients 52 such as meat and vegetables and boiled juice 53 made of seasonings such as water, sake or soy sauce are accommodated in the pan-like container 3 by the user. And the pan-shaped container 3 in which these to-be-heated materials 51 were accommodated is accommodated in the container cover 11 of the cooking appliance main body 2, and the cover body 6 is closed. Thereafter, for example, “heating power / strong”, “heating time 10 minutes”, and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a heating start operation is instructed, the control unit 21 starts cooking in the cooking mode C. If “room temperature storage” is set, then the room temperature storage mode P is executed by the mode execution unit 23, and if “warming storage” is set, the mode execution unit 23 then performs the warm storage. Mode K is executed.

FIG. 10 is a flowchart showing an operation in cooking mode C in the third embodiment. When the cooking mode C is started, as shown in FIG. 10, first, the control unit 21 outputs a signal to the pressure adjusting device 33, and closes the pressure adjusting port 7a with the valve body 8a (step S41). Thereafter, the process proceeds to step S1, and the subsequent operations are the same as those in the first embodiment in all of the cooking mode C, the room temperature storage mode P, and the warming storage mode K.

Thus, since this Embodiment 3 has closed the pressure regulation opening 7a when heating by the heating part 4, the inside of the pan-shaped container 3 is a pressure higher than atmospheric pressure, and this state Thus, the article to be heated 51 is heated. For this reason, it is heated at high temperature rather than the to-be-heated material 51 being heated in the state of atmospheric pressure. Therefore, the bacteria in the pan-like container 3 can be sterilized more appropriately, and as a result, hygiene is further improved. Moreover, since the to-be-heated object 51 is heated with a high pressure, fire passes through the to-be-heated object 51 in a short time. For this reason, the heating time by the heating unit 4 is reduced, which contributes to energy saving.

Embodiment 4 FIG.
Next, the heating cooker 1 which concerns on Embodiment 4 is demonstrated. FIG. 11 is a flowchart showing the operation in the reheating mode R in the fourth embodiment. The fourth embodiment does not shift to the room temperature storage mode P or the warming storage mode K immediately after cooking, but is changed to the room temperature storage mode P or the warming storage mode K after the reheating mode R is executed after cooking. In the point which transfers, it differs from Embodiment 3 and the structure of the heating cooker 1 is the same as that of Embodiment 3. In the fourth embodiment, portions common to the first and third embodiments are denoted by the same reference numerals, and the description thereof is omitted. The description will focus on differences from the first and third embodiments.

First, the pan-like container 3 in which the object to be heated 51 such as meat potato, curry, miso soup is accommodated is placed on the container cover 11 of the cooker body 2 and the lid 6 is closed. Thereafter, “reheat” and “room temperature storage” are set by the setting keys in the mode setting unit 5. In this state, when the start switch is pressed and a reheating start operation is instructed, the control unit 21 executes the reheating mode R.

When the reheating mode R is started, as shown in FIG. 11, first, the control unit 21 outputs a signal to the pressure adjusting device 33 and closes the pressure adjusting port 7a with the valve body 8a (step S42). And it supplies with electricity to the heating part 4, and the heating with respect to the pan-shaped container 3 is performed (step S43). Next, it is determined whether or not the internal temperature γ detected by the container temperature detector 16 is higher than a preset temperature γ1 (step S44). When it is determined that the internal temperature γ is equal to or lower than γ1, it is determined that the temperature is insufficient, the process returns to step S43, and energization to the heating unit 4 is continued (No in step S44). On the other hand, when it is determined that the internal temperature γ is higher than γ1 (Yes in step S44), the time measurement unit 13 starts measuring the reheating time tr that is an elapsed time after the internal temperature exceeds γ1. (Step S33). The subsequent operations are the same as those in the third embodiment in all of the reheating mode R, the room temperature storage mode P, and the warming storage mode K. The control unit 21 may be configured to determine the stop of the heating unit 4 based on the internal temperature γ detected by the in-container temperature detection unit 16.

Thus, since this Embodiment 4 can heat the to-be-heated object 51 in the pan-like container 3 at high temperature similarly to Embodiment 3, it improves a bactericidal effect and further improves hygiene. . Further, heating is performed by counting the reheating time after the temperature detected by the in-container temperature detection unit 16 reaches the temperature γ1 at which sterilization is possible. For this reason, it can sterilize more appropriately than the sterilization by the pot temperature detection by the container temperature detection part 12. Further, by heating the pot-shaped container 3 based on the temperature detected by the in-container temperature detection unit 16, the heated object 51, particularly the food 52 in the pot-shaped container 3 can be sterilized at a temperature at which the food 52 can be sterilized. It can be heated at a temperature that does not burn. Accordingly, both hygiene and good taste can be achieved.

Note that the present invention is not limited to the configuration described above. For example, you may comprise so that the control part 21 may control the heating part 4 based on the time measured by the time measurement part 13, and will heat a to-be-heated object again. This may be based on the elapsed time from the end of the cooking mode, or may be based on the elapsed time from the end of the reheating mode.

1 cooker, 2 cooker body, 3 pan-shaped container, 3a flange, 3b handle, 4 heating unit, 5 mode setting unit, 6 lid, 6a lid packing, 6b lid knob, 6c outer lid, 6d inner lid , 6e opening, 6f locking material, 7 vent, 7a pressure regulating port, 8 vent valve, 8a valve body, 11 container cover, 11a hole, 12 container temperature detection section, 13 time measuring section, 14 hinge section, 15 Cartridge, 15a steam intake port, 15b steam discharge port, 16 container temperature detection unit, 21 control unit, 22 determination unit, 23 mode execution unit, 24 storage unit, 31 pressure adjustment unit, 32 pressure regulating valve, 33 pressure regulating device, 34 valve seat, 35 frame, 36 valve chamber, 37 pressure adjusting chamber, 38 pressure adjusting space packing, 51 heated object, 52 foodstuff, 53 broth.

Claims

The cooker body,
A pan-like container installed in the main body of the cooker and containing an object to be heated;
A heating unit for heating the pan-like container;
A lid that is placed in the pan-like container and has a vent through which the steam in the pan-like container is discharged;
A vent valve for opening and closing the vent;
A control unit for controlling the heating power of the heating unit,
The controller is
The cooking device is characterized in that after the cooking mode for heating and heating the heated object is finished, the heating unit is stopped and the heated object is stored at room temperature in a state where the vent is closed.
As a storage mode performed after the cooking mode ends, a room temperature storage mode for storing the heated object at room temperature after the cooking mode ends, or a warmed storage mode for heating and storing the heated object after the cooking mode ends. A mode setting unit having a function of setting
The controller is
The mode setting unit includes a determination unit that determines that either the room temperature storage mode or the warm storage mode is set,
When it is determined that the room temperature storage mode is set by the determination unit, the heating unit is stopped after the cooking mode is finished, and the object to be heated is stored at room temperature in a state where the vent is closed, When it is determined by the determination means that the warming storage mode is set, the heating unit is controlled so as to heat the object to be heated at a preset temperature after the cooking mode ends. The cooking device according to claim 1, wherein the cooking device is provided.
A pressure adjusting unit for adjusting the pressure in the pan-like container;
The controller is
The cooking device according to claim 1 or 2, wherein when the cooking mode is executed, the pressure adjusting unit is configured to adjust the pressure in the pan-like container to a pressure equal to or higher than atmospheric pressure.
A container temperature detector for detecting the temperature of the pan-like container;
The controller is
The cooking device according to any one of claims 1 to 3, wherein stoppage of the heating unit is determined based on a temperature detected by the container temperature detection unit.
It further has a container temperature detector for detecting the temperature in the pan-shaped container,
The controller is
The cooking device according to any one of claims 1 to 4, wherein stoppage of the heating unit is determined based on a temperature detected by the container temperature detection unit.
It further has a time measuring unit that counts elapsed time,
The controller is
The cooking device according to any one of claims 1 to 5, wherein the stop of the heating unit is determined based on the time measured by the time measuring unit.
It further has a time measuring unit that counts elapsed time,
The time measuring unit measures an elapsed time after the cooking mode ends,
The controller is
The heating cooker according to any one of claims 1 to 6, wherein the object to be heated is heated again by controlling the heating unit based on the time measured by the time measuring unit.
The cooking device according to any one of claims 1 to 7, wherein after the cooking mode is completed, a reheating mode in which the cooked object to be heated is heated again can be set.
It further has a time measuring unit that counts elapsed time,
The time measurement unit measures an elapsed time after the reheating mode ends,
The controller is
The heating cooker according to claim 8, wherein the object to be heated is heated again by controlling the heating unit based on the time measured by the time measuring unit.