JP4863169B2 - Cooking device - Google Patents

Description

  The present invention relates to a cooker that performs cooking by induction heating.

Conventionally, when cooking boiled food, it is necessary to boil depending on the material, but in the conventional cooker as in Patent Document 1, there is no dedicated process for boiled boiled, just like the stew process, boiling from the input of ingredients It had to be boiled after inputting at full power.
JP 2004-355909 A

  However, the conventional cooker configuration cannot be boiled at the temperature suitable for the raw material, causing boiling and spilling.

  Then, an object of this invention is to provide the cooker provided with the function only for a boiled boil which becomes difficult to boil and spill over by simple heating control.

In the cooker according to the first aspect of the present invention, a container that accommodates an object to be cooked, a heating device that heats the container, a heating control device that controls the heating device, and a temperature detection means that measures the temperature of the container. in cooker having a, a plurality of courses performing boiled under said the food provided, the course, by the foods, different detected temperature, heating method, unlike duck if further or not to boil, the As a course, at least after detecting the first predetermined temperature, the heating control is performed so that the temperature is maintained for a predetermined time, and after the predetermined time has elapsed, a course for boiling and a temperature lower than the boiling are detected, and then a heating input is predetermined. percentage decrease of Once turned to the second predetermined temperature, increasing the input, always characterized by comprising a course that maintain the state close to the boiling.

According to the first aspect of the present invention, by selecting the lower boiled course according to the food to be cooked, preparation can be made by the lower boiled method suitable for the food to be cooked, and an easy-to-use cooker can be provided. Moreover, according to a to-be-cooked object, the bottom boil which becomes difficult to boil and spill over can be performed.

  Embodiments of an induction heating type cooker according to the present invention will be described below with reference to the accompanying drawings. 1 to 4 show an embodiment of the present invention, and reference numeral 1 denotes a bottomed cylindrical container for containing an object to be cooked. The container 1 is made of a magnetic metal material such as ferritic stainless steel having good electromagnetic characteristics and improved corrosion resistance.

  In the cooking device main body shown in 2, reference numeral 3 denotes a top plate as a mounting member for mounting the container. Reference numeral 4 denotes a heating coil as induction heating means for generating magnetic flux. Reference numeral 5 denotes a temperature sensor that is in contact with the bottom surface of the top plate 3 and serves as temperature detection means for detecting the temperature near the center of the outer bottom surface of the container 1. This temperature sensor 5 is located inside the heating coil 7.

  The electrical configuration of the cooker body 2 will be described with reference to FIG. The heating control device shown in FIG. 6 is composed of a microcomputer, and stores a control program for controlling the heating coil 4 and performing heating cooking in advance. The heating control device 6 includes timer means 7 that counts the heating time by the heating coil 4. The heating control device 6 is connected to course selection means 8 for selecting a desired course from a plurality of courses, and from the temperature sensor 5 in the course that has been selected by the course selection means. The high-frequency current is provided to the heating coil 4 in cooperation with the timer means 7 based on the detected temperature.

  Next, a control program of the heating control device 6 will be described. The input to the heating coil 4 is controlled based on the detected temperature from the temperature sensor 5 during cooking. The control program of the heating control device 6 stores in advance a first lower-boiled course and a second lower-boiled course, each having a different detected temperature and heating method depending on the object to be cooked, and also whether or not to boil. Has been. Furthermore, the temperatures T1 to T5 and the fixed time A described later are also stored in advance.

  As shown in FIG. 3, in the first boiled course, the temperature sensor 5 detects that the temperature of the container 1 has reached the first detection temperature T1 (around 60 ° C.) when the cooking object is heated. Thereafter, the input to the heating coil 4 is controlled by the heating control device 6, and after a predetermined time A has elapsed while the temperature of the container 1 is maintained at the first detection temperature T1, the input of the heating coil 4 is increased. Thus, heating control is performed to raise the temperature to approximately the boiling temperature T2 (about 100 ° C.) and maintain it in a substantially boiling state.

  Also, as shown in FIG. 4, in the second boiled course, the temperature of the container 1 is set to approximately the boiling temperature T3 (around 100 ° C.) by the temperature sensor 5 when the temperature is raised by inputting 100% to the heating coil 4. After it is detected that the second detection temperature T4 (T4 <T3), which is slightly lower, is detected, the heating coil 4 is controlled to be heated by reducing the input from about 100% to about 10 to 20%. And if the temperature of the container 1 falls until it reaches the third predetermined temperature T5 (T5 <T4), the input to the heating coil 4 is returned to 100%, and the temperature of the container 1 is always in a state close to boiling. The heating control is performed so as to be maintained around the detected temperature T4 of 2.

  The operation of the above configuration will be described. In the cooking device of the present embodiment, the cooking object is appropriately put into the container, and when cooking is started by operating a switch (not shown) of the operating means, A high frequency current is supplied, and the container 1 made of a magnetic metal material generates heat due to the alternating current generated from the heating coil 4. Due to the heat generated in the container 1, the food to be cooked inside the container 1 is cooked.

  Here, in the cooking device 2 of the present embodiment, a desired boiled course is selected by operating the course selecting means 8 in accordance with the food to be prepared, and the optimum lowering according to the food to be cooked is selected. Boil processing.

  When the food to be cooked is potato, the first boiled course shown in FIG. 3 is selected. Potatoes are generally known to be hardened by heating the boiled juice for a long time at around 60 ° C. due to the action of pectin contained in the cell wall. Using this phenomenon, when the temperature of the cooked food is detected by the temperature sensor 5, it is detected that the temperature of the container 1 has reached the first detection temperature T <b> 1, which is a temperature at which the cooking of the food to be cooked occurs. Thereafter, the input of the heating coil 4 is controlled by the heating control device 6 so that the temperature of the container 1 is maintained at the first detection temperature T1 and a certain time A has elapsed, and then the input of the heating coil 4 is increased to substantially boil. Heating control is performed to raise the temperature to T2 and maintain it in a substantially boiling state. Thus, by subjecting the food to be cooked to boil for a certain time A in a temperature zone (around T1 in FIG. 3) that causes a curing phenomenon, the input of the heating coil is then increased to perform strong heating and the food to be cooked. Boiled potatoes that are hard to boil even when boiled can be automatically boiled.

  Next, when the food to be prepared is a radish, the second boiled course shown in FIG. 4 is selected. It is known that rice boiled soup is generally used for boiled radish. However, when rice boiled soup is used, it is very easy to spill. After the temperature sensor 5 detects that the temperature of the container 1 has reached the second detection temperature T4 that is slightly lower than the boiling temperature T3, the input to the heating coil 4 is changed from 100% to about 10 to 20%. Reduce and control heating. Then, when the temperature of the container 1 decreases until the temperature reaches the third detection temperature T5 by opening a lid (not shown) of the container 1, the input to the heating coil 4 is increased and returned to 100%, Heating control is performed so that the temperature of the container 1 is always maintained around the second detected temperature T4 that is almost in a state of boiling. As a result, it is possible to automatically boil the radish underboil that is not easily spilled.

In the present embodiment as described above, a container 1 containing the food, the heating coil 4 as a heating device for heating the container 1, the heating control unit 6 for controlling the heating coil 4, of the vessel 1 In a cooking device 2 provided with a temperature sensor 5 as temperature detecting means for measuring temperature, a first underboil course and a second underboil course are provided as a plurality of courses for boiling the food to be cooked, The first boiled course and the second boiled course differ in the heating method such as the detected temperature T1, T4, T5, the input to the heating coil, and the fixed time A as the heating time, depending on the food to be cooked. Whether or not to perform is different, by operating the course selection means 8 according to the food to be cooked and selecting the boiled course, it can be prepared in a boiled manner that matches the food to be cooked, making it easy to use 2 can provide.

In the present embodiment, at least as the lower boiled course, after detecting the first detection temperature T1 as the first predetermined temperature, the heating control is performed so that the first detection temperature T1 is maintained as the predetermined time A for a predetermined time, After a certain period of time A has elapsed, the first boiled course as a course for boiling and the second detected temperature T4 as a temperature slightly lower than the boiling temperature T3 of the object to be cooked are detected, and then the heating coil 4 is heated. When the input is reduced by about 10 to 20% as a predetermined ratio and the third detection temperature T5 is reached as the second predetermined temperature, the input is increased to 100% with respect to the heating coil 4, and a state close to boiling is always maintained. A second boiled course is provided as a course to be cooked, and boiled boiled rice that does not easily boil or spill over can be performed according to the food to be cooked.

  In addition, this invention is not limited to the said Example, It can change in the range which does not deviate from the meaning of this invention. What is necessary is just to select the basic structure of a cooking appliance suitably. Also, for each boiled course, change the heating method such as the detection temperature, the input of the heating coil and the heating time, and whether or not to boil so that the optimum boiled processing for the food to be cooked is made. Also good. For example, in addition to potatoes and radishes, root vegetables such as nanban and carrots can be listed as the food to be boiled, but the optimum detection temperature and heating coil for preparing root vegetables such as boiled from water. You may change suitably, such as a heating method, such as input and a heating time, and whether to boil.

It is the schematic of the cooking appliance in one Example of this invention. It is a block diagram which shows an electrical structure same as the above. It is a graph which shows the relationship between detected temperature and the input of a heating coil in the 1st boiled course same as the above. It is a graph which shows the relationship between detected temperature and the input of a heating coil in the second underboiled course same as the above.

1 container 2 cooker 4 heating coil (heating device)
5 Temperature sensor (temperature detection means)
6 Heating control means T1 1st detection temperature (1st predetermined temperature)
T5 Third detection temperature (second predetermined temperature)

Claims (1)

In a cooker comprising: a container for storing an object to be cooked; a heating device for heating the container; a heating control device for controlling the heating device; and a temperature detecting means for measuring the temperature of the container. a plurality of course performing boiled under things, the course, by the food, detected temperature, different heating method, unlike duck if further or not to boil at least a first predetermined temperature as the courses After the detection, the heating is controlled so as to maintain the temperature for a predetermined time, and after the predetermined time has elapsed, after detecting the course to be boiled and the temperature lower than the boiling, the heating input is decreased to a predetermined ratio, and the second predetermined Once turned temperature, raising the input, cooker, characterized in that always a course you remain close to boiling.

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