JPH04236012A - Cooking device - Google Patents

Abstract

PURPOSE:To cook by simple key manipulation with no relation to the cooking menu and, furthermore, secure safety. CONSTITUTION:The temperature of the bottom of a pot 31 is measured and it is judged whether the cooking is a cooking with liquid, roasting with fat, or frying by means of a temperature sensor 25 or a judging means 26 for the existence of moisture. In the case of cooking with fluid over-cooking is prevented by an over-cooking prevention means 27, and in the case of roasting with fat or frying heating is prevented by a heating prevention means 28. Those preventions are achieved by the judgement of the temperature sensor 25 on the pattern of temperature rise at the bottom of the pot and the control of a heating device 10 by a heat controller 24. With this arrangement cooking can be carried out safely regardless of the kind of cooking by manipulating only a thermal power adjustment switch 4 and a fire igniting and extinguishing button 6.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention automatically determines whether or not there is moisture in the contents of the food to be cooked, prevents the food from burning if it has moisture, and prevents the food from burning if the food has moisture. relates to a cooking device for realizing safe and secure cooking that prevents oil fires.

0002

[Prior Art] A conventional cooking device of this type is shown in FIGS. 10 to 1.
Shown in 2. FIG. 10 is a front perspective view of a conventional gas cooker of this type, and FIG. 11 is an enlarged front view of the operation panel 1. As shown in FIG.

Conventional Example 1 As shown in FIG. 10, the cooker has an operation panel 1, stove burners 2 and 3, a heat adjustment knob 4, and a bottom temperature sensor 5.
, an ignition/extinguishing button 6, etc. When cooking, select a key suitable for the purpose of cooking from the cooking menu (FIG. 11) on the operation panel 1 and press the ignition button 6 to use it. However, there is an inconvenience that the purpose cannot be achieved unless the desired cooking content and the cooking mode on the operation panel 1 match. In addition, the overheating prevention device (which automatically extinguishes at 250°C to prevent oil fires) operates automatically, but
Non-stick devices do not operate automatically and are not often used because they are difficult for elderly and young people to understand and are troublesome.

Conventional Example 2 In addition, to determine whether the food contains water, the keys on the operation panel 1 shown in FIG. It was equipped with a highly accurate boil detection means to accurately achieve the cooking purpose (the purpose was to activate an automatic extinguishing timer that activated after boiling, which was set in advance, and at the same time automatically switch the heat to low heat). . FIG. 12 shows an example of a conventional boiling detection method. From when the temperature of the pot bottom sensor reaches 78℃, calculate the temperature rise value (da) per hour (dT), estimate the amount of water from the magnitude of the temperature gradient (the magnitude of da), and calculate the temperature gradient state. (da) according to the predicted boiling point (k
a) is estimated, and boiling is determined by a predetermined comparison value between the temperature rise value (da1, da2...) for each unit of elapsed time after reaching the predicted boiling point (ka) and the temperature rise value set for each amount of water. It consisted of a fairly complex program that detected points (fp). Therefore, a large area of the microcomputer (hereinafter referred to as microcomputer) is used, and when many stoves are controlled by one microcomputer, it is difficult to apply the boiling detection method to all stoves due to the capacity of the elements. Met. Also, to improve boiling accuracy, 78
This was inconvenient because stirring or adding water was prohibited from the temperature above ℃ until the boiling point.

Conventional Example 3 When the pan bottom temperature sensor 5 rises by 13 degrees from the boiling temperature, it is determined as the scorching temperature (fg) and the fire is automatically extinguished. However, there are differences in heat conduction depending on the material and thickness of the pot, and the temperature rise differs depending on whether the food to be cooked has a lot of water or a little water. If it is determined that the non-stick temperature (fg) has been reached at the same temperature increase value (13 degrees), there is a drawback that food with little liquid tends to burn. But 13
If the temperature is lowered too much than 13d, the non-stick device may activate before it boils down and the product will burn out prematurely.
There was a problem in that it was not possible to set the value below eg.

Conventional Example 4 In the conventional overheat prevention device, the temperature of the pot bottom sensor 5 is 250°C.
Because it is set to operate before and after, for example, if there is no key input on operation panel 1, the overheating prevention device is automatically set, and when the pan bottom sensor temperature reaches 250 degrees Celsius, it will automatically turn off the fire, so it is inconvenient that the fire will be extinguished by the time you realize it. was there.

Conventional Example 5 Furthermore, when cooking curry or the like, when performing a series of operations such as adding water, etc. and boiling after frying vegetables, the temperature rises when the vegetables are stir-fried, and then lowers after adding water, etc. It also burns at low temperatures. Therefore, when cooking that requires a series of actions such as sauteing and then boiling, overheat prevention and non-stick prevention cannot be automatically switched, so add water etc. after sautéing the vegetables, and then press the key on the operation panel 1. There was the inconvenience of having to enter information.

[0008]

[Problems to be Solved by the Invention] As mentioned above, with conventional cookers, handling is cumbersome and the range of use of the microcontroller in one stove is wide, so it is not possible to operate many stoves with one microcontroller. There were other issues.

The present invention is intended to solve the above-mentioned problems, and an object of the present invention is to provide a cooking appliance having the functions described below. (1) To provide a cooker that discriminates the type of food to be cooked and has a non-stick function for cooking water dishes and an overheat prevention function for cooking stir-fried dishes or oily dishes. (2) To provide a cooking device that has a function of determining whether the food to be cooked is watery, stir-fried, or oily. (3) To provide a cooking device having a function of preventing burning by performing at least one of warning and heat generation control when cooking water reaches a burning determination temperature. (4) When the cooking liquid reaches the burning judgment temperature, if the temperature drops below the judgment temperature due to "stirring" or "adding food" within a certain period of time, continue heating and continue cooking for a certain period of time. A cooking appliance that has a function to stop heating if the temperature does not fall below a determined temperature. (5) When the temperature of the food to be cooked approaches the overheating prevention temperature while cooking stir-fried or oily foods, the amount of heat generated is controlled to prevent the temperature from rising, or the temperature is still prevented from overheating. A cooker that has a function to stop heating if the temperature exceeds. No consideration was given to reducing the temperature slightly by reducing the power. This means that most cooking
This has led to the misunderstanding that even though cooking can be done at temperatures below 0°C, utensils equipped with overheating prevention devices can only be used for limited cooking purposes.

[0010] In Conventional Example 5, there was no appliance that had a function of automatically switching overheat prevention and non-stick prevention for a series of operations such as frying and then boiling.

[0011] The present invention solves the above-mentioned problems.

0012

[Means for Solving the Problems] In order to solve the above problems, the present invention has the configuration described below. (1) A heating means for heating a pot containing the food to be cooked, a heating control means for controlling the calorific value of the heating means, a temperature detection means for detecting the temperature of the pot, and a temperature obtained by the temperature detection means described above. Based on the temperature, it is possible to determine whether the food to be cooked is oily or stir-fried by determining the temperature change characteristics in the boiling state of water.
A moisture presence/absence determination means that determines whether the food is cooked with water and determines whether the food is cooked with oil or stir-fried food after a certain period of time has elapsed; A non-stick determining means detects and generates a signal, and an overheat prevention determining means detects that the food has reached an overheat prevention temperature that is a predetermined value lower than the dangerous temperature at which the food becomes overheated and poses a risk of fire, and outputs a signal. and when the moisture presence/absence determining means determines that the food is cooked, the non-stick determining means controls the amount of heat generated by the heating means via the heating control means so as to prevent the object to be heated from burning; The heating control means controls the amount of heat generated by the heating means so that the overheating prevention determining means prevents the food to be cooked from overheating when the moisture presence determining means determines that cooking is oily food or stir-frying. did. (2) A heating means for heating a pot containing food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detecting means for detecting the temperature of the pot, and a temperature detected by the temperature detecting means is boiling. When the temperature gradient becomes equal to or less than a predetermined value by a temperature gradient detection means for detecting a temperature gradient due to a temporal change in the temperature of the temperature detection means within a temperature range, or when the temperature gradient of the temperature detection means detects a temperature gradient due to a temporal change in temperature When the average value of the temperature gradient is less than a predetermined value and the temperature gradient is less than a predetermined value, a temperature gradient average value detection means that detects the average value of the temperature gradient due to the change outputs a discrimination signal indicating that water is being cooked, and the boiling The temperature gradient does not fall below a predetermined value within the detection temperature zone, and the temperature gradient average value detection means detects the average value of the temperature gradient due to the temporal change in temperature of the temperature detection means. When the temperature is below a predetermined value, a signal is issued to determine whether stir-fried food is being cooked, and if the temperature gradient does not fall below the predetermined value within the boiling detection temperature range, the average of the temperature gradients due to temporal changes in the temperature of the temperature detection means is determined. When the average value of the temperature gradient does not become less than a predetermined value, a temperature gradient average value detection means that detects the value outputs a signal to determine that cooking is oily food, and when the temperature of the temperature detection means becomes less than the predetermined temperature after determining the food to be cooked, cooking is started. The present invention has a structure having a moisture presence/absence determination means for redoing the substance determination. (3) A heating means for heating a pot containing food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detection means for detecting the temperature of the pot, and a temperature detected by the temperature detection means as boiling. When the temperature gradient becomes equal to or less than a predetermined value by a temperature gradient detection means for detecting a temperature gradient due to a temporal change in the temperature of the temperature detection means within a temperature range, or when the temperature gradient of the temperature detection means detects a temperature gradient due to a temporal change in temperature When the average value of the temperature gradient is less than a predetermined value and the temperature gradient is less than a predetermined value, a temperature gradient average value detection means that detects the average value of the temperature gradient due to the change outputs a discrimination signal indicating that water is being cooked, and the boiling The temperature gradient does not fall below a predetermined value within the detection temperature zone, and the temperature gradient average value detection means detects the average value of the temperature gradient due to the temporal change in temperature of the temperature detection means. When the temperature is below a predetermined value, a signal is issued to determine whether stir-fried food is being cooked, and if the temperature gradient does not fall below the predetermined value within the boiling detection temperature range, the average of the temperature gradients due to temporal changes in the temperature of the temperature detection means is determined. When the average value of the temperature gradient does not become less than a predetermined value, a temperature gradient average value detection means that detects the value outputs a signal to determine that cooking is oily food, and when the temperature of the temperature detection means becomes less than the predetermined temperature after determining the food to be cooked, cooking is started. Calculated from the moisture presence/absence determining means for redoing the food determination, the boiling temperature when the water presence/absence determining means determines that there is moisture, the concentration of the food to be cooked, and the material and thickness of the pot, which are pre-installed in the non-stick determining means. If the boiling temperature is lower than the heat transfer determination predetermined value, the scorching determination temperature is set as the boiling temperature plus a low heat transfer predetermined coefficient, and the boiling temperature is lower than the heat transfer determination value. When the boiling temperature is high, the heat transfer rate determination means sets the scorching determination temperature to the boiling temperature plus a high heat transfer predetermined coefficient,
The apparatus is configured to include a non-stick determining means that performs at least one of warning and heat generation control when the temperature of the temperature detecting means reaches the burning determination temperature. (4) A heating means for heating a pot containing food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detecting means for detecting the temperature of the pot, and a temperature detected by the temperature detecting means is boiling. When the temperature gradient becomes equal to or less than a predetermined value by a temperature gradient detection means for detecting a temperature gradient due to a temporal change in the temperature of the temperature detection means within a temperature range, or when the temperature gradient of the temperature detection means detects a temperature gradient due to a temporal change in temperature When the average value of the temperature gradient is below a predetermined value and the temperature gradient is below a predetermined value, the temperature gradient average value detection means detects the average value of the temperature gradient due to the change, and when the temperature gradient is below a predetermined value, it is determined that water is being cooked, and a signal is output, and the boiling detection temperature is The temperature gradient does not fall below a predetermined value within the band, and the temperature gradient average value detection means detects the average value of the temperature gradient due to the temporal change in temperature of the temperature detection means, and the average value of the temperature gradient is set to the predetermined value. In the following cases, it is determined that stir-fried food is being cooked and a signal is issued, and the temperature gradient does not fall below a predetermined value within the boiling detection temperature range, and the average value of the temperature gradient due to the temporal change in temperature of the temperature detection means is detected. When the average value of the temperature gradient does not become less than a predetermined value by the temperature gradient average value detection means, it is determined that cooking is oily food and a signal is issued, and when the temperature detected by the temperature detection means becomes less than the predetermined temperature after the food is determined, the food is determined to be cooked. the boiling temperature when the moisture presence/absence determining means determines that there is moisture, and the heat calculated from the concentration of the food to be cooked and the material and thickness of the pot, which are incorporated in advance into the non-stick determining means. When the boiling temperature is lower than the heat transfer determination predetermined value, the scorching determination temperature is set as the boiling temperature plus a low heat transfer predetermined coefficient, and the boiling temperature is lower than the heat transfer determination predetermined value. and a heat transfer rate determining means that sets the scorching judgment temperature to the boiling temperature plus a predetermined high heat transfer coefficient when the scorching judgment temperature is high, and when the temperature of the temperature detecting means reaches the scorching judgment temperature, a warning and a calorific value are issued. At least one of the control and the timer means is operated, and the heating operation of the heating means is not stopped within a predetermined time of the timer means, and the "stirring" by a secondary action is performed within the predetermined time of the timer means. When the temperature of the temperature detection means falls below the burn judgment temperature due to "addition of food" or the like, the timer means is canceled and the heating means continues heating,
When the temperature of the temperature detection means is higher than the non-stick temperature after a predetermined time of the timer means has elapsed, the heating operation of the heating means is stopped. (5) A heating means for heating a pot containing the food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detection means for detecting the temperature of the pot, and an oily food based on the temperature of the temperature detection means. Overheat prevention determining means for detecting that the food to be cooked has reached a predetermined value lower than the dangerous temperature at which the food is overheated and causing a fire risk and outputs a signal when cooking or stir-frying is determined. The overheating prevention determining means warns the overheating prevention determining means when the predetermined overheating prevention temperature is reached before the food reaches the overheating prevention temperature at which the food to be cooked becomes overheated and does not pose a risk of fire; and performs at least one operation of controlling the amount of heat generated by the heating control means and reducing the temperature of the temperature detection means to be below the superheat prevention temperature, and even in the above operation, the temperature of the temperature detection means exceeds the superheat prevention temperature. In this case, the heating control means is configured to stop overheating.

[0013]

[Operation] With the above-described configuration, the present invention includes a heating means for heating a pot containing food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, and a temperature detection means for detecting the temperature of the pot. , a moisture presence/absence determining means for determining the presence or absence of moisture by detecting a boiling state of moisture in the to-be-cooked object from the temperature obtained by the temperature detection means; It is determined that
When the moisture content of the food to be cooked decreases due to heating and the temperature of the temperature detection means rises from the boiling temperature to a predetermined temperature or higher,
Preventing overheating, comprising a non-stick determining means for controlling the heating means of the pan, and preventing overheating from causing the food to be overheated and causing a risk of fire when the moisture presence determining means determines that the food does not contain moisture. The basic configuration includes an overheat prevention judgment means that controls the amount of heat generated by the heating means of the pot when the temperature reaches about 250°C, and the food can be cooked with moisture by simply operating the ignition and extinguishing buttons. The aim is to determine whether or not this is the case, and to achieve safe, secure cooking with fewer failures according to each cooking purpose.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of the present invention will be described below with reference to the accompanying drawings. Note that parts having the same functions as those in the prior art are given the same numbers and explanations will be omitted. In Figures 1 to 6, Figure 1
is a front perspective view of a gas cooker according to an embodiment of the present invention;
FIG. 2 is a drawing showing a schematic configuration of an electronic circuit including a control path for gas, which is a heating means, and a microcomputer. Figures 3A to 6
D shows a configuration diagram mainly consisting of a microcomputer.

FIG. 1 shows that only the ignition/extinguishing button 6 and the fire power adjustment knob 4 need to be operated.

[0016] This is a block diagram of one of the stove blocks which is a heating means in FIG.
This shows that it is composed of

The heating means 10 includes a gas conduit 12, an ignition/extinguishing button 6, a fire power adjustment lever 4, a main valve 13 that mechanically opens and closes the gas by operating the ignition/extinguishing button 6, and a safety valve that opens and closes the gas by electronic control. 14, a lead wire 14a of the safety valve 14, a fire power adjustment mechanism 15 that manually adjusts the fire power by operating the fire power adjustment lever 4, a solenoid valve 16 for setting the minimum gas flow rate by electronic control, a lead wire 16a of the solenoid valve; When the solenoid valve 16 is closed, a bypass nozzle 17 that sets the minimum gas flow rate, a main nozzle 18 that sets the maximum gas flow rate, a switch 19 that operates in conjunction with the ignition/extinguishing button 6, a switch lead wire 19a, a stove burner 2, It is composed of at least a pot bottom temperature sensor 5, an ignition electrode 20, and an ignition electrode lead wire 20a.

The electronic circuit block 11 is connected to a power supply circuit 23 from an AC 100V power cord 21 via a power switch 22, and from the power supply circuit 23 to each electronic circuit block 1.
Power is supplied to 1. The electronic circuit blocks 11 required depending on the number of stoves are roughly divided into heating control means 24, temperature detection means 25, moisture presence/absence determination means 26, non-stick determination means 27, overheat prevention determination means 28, igniter 30, and warning. It consists of a buzzer 29 and a warning lamp 9.

In the above configuration, when a power source is connected to the electronic circuit, the power switch 22 is turned on, and the ignition/extinguishing button 6 is operated, the stove switch 19 is interlocked and turned on, and the safety valve 14 and the electromagnetic valve controlled by the heating control means 24 are activated. Electric power is supplied to the valve 16, and the safety valve 14 and the solenoid valve 16 are opened. Gas passes through the gas conduit 12, main valve 13, safety valve 14, and firepower adjustment mechanism 15, passes through the solenoid valve 16 on one side, and the bypass nozzle 17 on the other side, reaches the main nozzle 18, and is supplied to the burner 2, and the stove switch is turned on. The gas in the burner 2 is ignited by the spark of the ignition electrode by the high voltage transmitted from the igniter 30, which operates for a limited time from when the burner 2 is activated, and combustion begins.

Normally, in the initial state of ignition, the temperature of the food to be cooked is close to room temperature, and therefore the temperature of the pan bottom temperature sensor 5 is also close to room temperature. In this state, the safety valve 14 and the solenoid valve 16 are in the open state, and the amount of heat generated cannot be adjusted. The firepower adjustment mechanism 15 is operated by the firepower adjustment lever 4 to allow the user to set the desired firepower. Further, the amount of heat generated by the thermal power adjustment mechanism 15 when adjusting the minimum thermal power is set in advance to be approximately the same as the minimum regulated gas amount that flows out from the bypass nozzle 17 when the solenoid valve 16 is in the OFF state. Therefore, even if the solenoid valve 16 is not provided, it can be used in place of the solenoid valve 14 by manually adjusting the thermal power adjustment lever 4 to the minimum position. Moreover, extinguishing is performed by operating the ignition/extinguishing button 6 or by stopping the power supply to the safety valve 14.

When the above-mentioned combustion state continues, the temperature of the food to be cooked increases, but the resistance of the pot bottom temperature sensor 5, which uses a thermistor as a temperature measuring element, changes at the same time. The state of this resistance change is input to the electronic circuit block 11 via the pot bottom temperature sensor lead wire 5a. Electronic circuit block 11
Inside, a temperature detecting means 25 is configured which adjusts a predetermined coefficient to the resistance value of the pot bottom temperature sensor 5, which changes due to temperature changes, and converts it into temperature.

FIG. 3 shows the basic configuration of various determination means, in which the heating means 10 controlled by the heating control means 24
The heating state of the pot containing the food to be cooked is detected by the temperature detection means 25 based on the heat generated by the food, and the moisture presence/absence determination means 26 determines whether the food is cooked with water, oil or stir-fried, and non-stick judgment is made when cooking with water. The means is operated to monitor the burning of the food to be cooked, and when the burning temperature is reached, a control signal is sent to the heating control means 24 and the warning means 29. On the other hand, when cooking oily foods or stir-frying foods, the heating prevention determination means 28 is operated;
The overheating of the food to be cooked is monitored, and when the overheating prevention temperature is reached, a control signal is sent to the heating control means 24 and the warning means 29.

FIG. 4 explains the contents of the moisture presence/absence determining means 26, in which the temperature of the temperature detecting means 25 (hereinafter referred to as detected temperature) is taken into the moisture presence/absence determining means 26 at predetermined intervals, and A certain period of time before the detected temperature (Example 40
P1, a predetermined temperature (e.g. 80°C )
Determine whether or not the temperature is higher than the predetermined temperature and go to P2. If it is, go to P3 to clear the food selection and return to P1. If the temperature is higher than the predetermined temperature, go to P4.
If the detected temperature is the lower limit of the boiling detection temperature band (e.g. 97°C
) or more. If the temperature is less than the lower limit (for example, less than 97° C.), the process advances to P12; if the temperature is above the lower limit, the process advances to P5; if the cooking of watery foods has been determined, the process advances to P12; if the cooking of watery foods has not been determined, the process advances to P6. In P6, after determining the food to be cooked, it is determined whether the mask (for example, 40 seconds) is finished, and if it is not finished, go to P12.
If completed, proceed to P7. In P7, it is determined whether the detected temperature is below the upper limit of the boiling detection temperature band (example 130°C), and if it is higher than the upper limit, proceed to P19, and if it is below the upper limit, proceed to P19.
Proceed to step 8. In P8, the temperature gradient value is within a certain range (e.g. ±2
deg), and when the condition is satisfied, it is determined to cook the watery food (P10), and a watery food cooking signal is outputted at P11. In P9, when the conditions that the temperature gradient value is within the range of -5deg to -2deg and the temperature gradient average value is less than 15deg are satisfied, the process proceeds to P10, where it is determined to be watery food cooking, and a watery food cooking signal is output at P11; If the condition is not met, the process advances to P15.

In P15, if the conditions that the temperature gradient value is -2 degrees or less and the temperature gradient average value is 15 degrees or more are not satisfied, the process goes to P12, and when they are satisfied, the process goes to P16 to determine stir-fry cooking.In P16, a stir-fry cooking signal is output. P17
, set the cooking decision mask and proceed to P18 and P12.

By the way, if the detected temperature is higher than the upper limit of the boiling detection temperature band in P7, the process advances to P19, in which it is determined to cook oily food, and an oily food cooking signal is output, and the process proceeds to P20 and P18.
Proceed to P12, set the mask after cooking determination, and proceed to P12.

At P12, it is determined whether or not the cooking of watery food has been decided. If the cooking of watery food has been decided, the process proceeds to the non-stick judgment (FIG. 5). If the cooking of watery food has not been decided, at P13 it is determined whether the cooking of oily food has been decided. Determine whether or not. If cooking of oily food has been decided, the process proceeds to overheat prevention determination (FIG. 6), and if cooking of oily food is not determined, it is determined in P14 whether cooking of stir-fried food has been decided. If you have already decided to cook stir-fried food, proceed to the overheating prevention judgment (Figure 6), just like when cooking oily food.
If the cooking is not for stir-frying, the process returns to P1.

FIG. 5 explains the contents of the non-stick determining means 27, which determines the detected temperature as the boiling temperature when the moisture presence determining means 26 determines that water is being cooked. Heat transfer determination predetermined value (
P22, when the condition is met (when the boiling temperature is lower than 108°C), a high heat transfer predetermined coefficient (e.g. 13 deg) is added to the boiling temperature.
3. Also, when the above conditions are not met (when the boiling temperature is higher than 108°C), a low heat transfer coefficient (Example 5de) is applied to the boiling temperature.
g) is added in P24, the above result is determined as the non-stick judgment temperature, P25, and the detected temperature is compared with the non-stick judgment temperature to see if it is higher or not, P26, and only when the conditions are met, a non-stick control signal is generated. is outputted and transmitted to P27, the next stage determination means, the warning buzzer 29, and the overheating control means 24. The time limit timer means P28 in the overheating prevention determining means 28 counts the time from the time when the above-mentioned non-stick control signal is output, P28a, for a predetermined period of time (for example, 20 seconds).
In step P28b, it is determined whether or not the detected temperature has reached the non-stick temperature within a predetermined period of time due to a decrease in calorific value under the control of the heating control means 24 or a secondary operation such as stirring or adding food. Determine whether or not P28
c. When the condition is satisfied (when the detected temperature becomes lower than the non-stick temperature), the time-limited timer operation is canceled and the heating control means is restored and connected to P28d and P26. P28e causing the heating control means 24 to stop heating when the detected temperature is equal to or higher than the non-stick temperature within the predetermined time;
The structure is as follows.

FIG. 6 is a diagram illustrating the heating control means. It is determined whether the detected temperature is higher than the overheating suppression temperature (P29), and when the condition is met, an overheating suppression signal is outputted (P30). At the same time, a warning buzzer is activated. 29 and the heating control means 24 to issue a heating amount reduction command P31. When the detected temperature rises above the superheating suppression temperature, it is determined whether or not it is below the superheating prevention temperature (P32), and it is determined whether or not it is lower than the temperature obtained by subtracting a predetermined temperature (example 2 degrees Celsius) from the superheating suppression temperature while the condition is satisfied. Shi P33,
When the condition is met, the overheating suppression signal output is canceled, P34, and a calorific value return command is issued to the heating control means, which is connected to P35 and P30. On the other hand, if the condition is not satisfied in P32 (when the detected temperature is higher than the overheating prevention temperature), a signal is output indicating that the detected temperature is higher than the overheating prevention temperature, and in P36, the warning buzzer 29 and the heating control means 24 are instructed to stop heating. It becomes.

By adopting the basic configuration shown in FIG.
Conventionally, the operation of selecting the menu to be cooked from the cooking menu on the operation panel 1 for cooking selection can be omitted, and it can be used in the same way as a regular stove without safety functions, making it easier for elderly and young people to use it. This means that it can be used without any problems and safety can be ensured.

The moisture presence/absence determining means 26 shown in FIG.
A boiling detection temperature range is provided, and FIG. 5 Non-stick determination means 2
7 includes means P22 for comparing the boiling temperature with a predetermined value for determining heat transfer and determining whether or not it is larger; and P2 for determining a non-stick temperature by individually adding a predetermined value to the boiling temperature according to the determination result.
3, 24, and 25, the heating means 10 shown in FIG. Heat is transferred and heated. The heat of the heated pot 31 is at heating point 3
At the same time, the heat diffuses from the heat source 2 into the pot 31 and is transferred to the food to be cooked, and the food to be cooked begins to heat-uniform due to the generation of convection.

The bottom sensor 5 for measuring the temperature of the bottom of the pot, which is provided at the center of the bottom of the pot, detects the two types of hot states mentioned above. In the above-mentioned state, when the concentration of the food to be cooked is high, the convection is also slow and the convective heat reaches the center of the bottom of the pot slowly. Also, depending on the material and thickness of the pot 31, the conduction of heat that transfers heat to the food to be cooked and is transferred to the center of the pot 31 differs (in the case of a thin aluminum material with good heat conduction, the measurement point is at the center of the bottom of the pot). The temperature difference between the temperature and the water temperature is about 2 degrees, but even if the pot is made of the same aluminum material, if the pot is thick, the heat distribution of the pot will occur faster than the heat exchange with water. The measurement point 34 rises higher than the thin aluminum pot. Figure 8 (A) shows the temperature at the boiling point of the measurement point 34 of the pot 31 filled with water. The boiling temperature of water is 100°C, but the bottom of the pot It shows that the temperature varies in the range of 102 to 125 degrees Celsius depending on the material and thickness of the pot. Figure 8 (B) shows the temperature when water a is boiled in a pot made of the same material and the same thickness, and when water is boiled in a pot of the same thickness. The figure shows the temperature at the measurement point 34 when boiling the object to be cooked (b), which shows that there is a temperature difference of about 5 deg in the bottom temperature of the pot.

The purpose of providing the boiling temperature detection zone in FIG. 8(A) is to distinguish it from the temperature curve shown in F when oil is added. After the water boils, the temperature at the bottom of the pot also rises slowly. This determines the limit temperature for determining boiling, which is considered to be boiling when the temperature gradient decreases. The upper limit temperature is set at around 130°C from the temperature at measurement point 34 of the clay pot. It is not preferable to set the upper limit temperature to 130° C. or higher because it is close to the cooking temperature for thickly fried eggs cooked in oil or for stir-frying, which may cause erroneous determination.

Furthermore, the lower limit of the boiling detection temperature range is a low temperature below the boiling point of water (approximately 97°C
).

FIG. 5(C) shows the above-mentioned non-stick determining means 26. When the above-mentioned scorching temperature is fixed depending on the material and thickness of the pot 31 and the type of food to be cooked, even if the food is the same, it will differ depending on the pot. The degree of burntness varies. In addition, in order to eliminate the problem of the non-stick function working quickly even though the boil is not boiled down, the setting of the non-stick temperature is changed according to the bottom temperature of the pot at the time of boiling based on the above results. The configuration is designed to keep the state as constant as possible. At the same time, when the detected temperature reaches the scorching temperature individually set by the non-stick determination means 27, the purpose is to enable the user to make a situational judgment such as stirring the food cooked by the user or adding more food without immediately executing automatic extinguishing. A time limit timer means P28 is provided to provide convenient usability.

The overheating prevention determining means 28 shown in FIG. 6 sets two temperature levels, an overheating prevention temperature P32 and an overheating suppression temperature P29, and is intended to eliminate complaints that conventional stoves with an overheating prevention function are difficult to use. have. That is, Figure 9
This indicates the temperature zones for various types of cooking when using a stove, and records the temperature range in which the user subconsciously adjusts the heat and completes the cooking process. The results show that the temperature for roasting (beans, sesame seeds, etc.) and grilling (roasted meat, meuniere, beefsteak, etc.) using a frying pan is higher than the temperature required for cooking beyond the overheating prevention temperature. It has been found. This is why the conventional overheating prevention device immediately extinguishes the fire because the overheating prevention device is activated during cooking and automatically extinguishes the fire.

The overheating prevention determining means of the present invention sets an overheating suppression temperature P29 to enable cooking at a temperature below the overheating prevention temperature of 250°C, issues an alarm, controls the heating amount at P30, and controls the heating amount at P31 until the temperature of the frying pan reaches The purpose is to configure the temperature so that the temperature does not reach the overheating prevention temperature P32. That is, when the pan bottom temperature sensor 5 reaches the overheating suppression temperature P29, even if the amount of heating is suppressed, an overshoot will occur due to the conditions shown in FIG. In anticipation of the overshoot that does not drop suddenly, the frying pan temperature is set to the overheating prevention temperature P3.
It is necessary to determine the heating suppression temperature P29 and the amount of heating so as not to reach 2. In addition, if the frying pan temperature falls below the heating suppression temperature P29, the appropriate cooking temperature may not be maintained depending on the cooking content, so the heating suppression temperature P2
When the temperature of the frying pan falls to a predetermined temperature from 9 onwards, it is necessary to issue an alarm and restore the heating amount. Note that issuing an alarm is effective as a determination means for manually adjusting the heating power in a stove whose heating control means 24 does not have an automatic heating amount adjustment means.

[0037]

[Effects of the Invention] As described above, the cooking device of the present invention provides the following effects. (1) By simply operating the ignition/extinguishing button (without selecting a cooking menu), the microcomputer automatically determines whether or not the food contains moisture, and if the food contains moisture, the non-stick device automatically controls the food If it is determined that no moisture is present, an overheating prevention device will be used to watch for oil fires, and there will be no need to select a cooking menu, making it possible to provide a safe and secure stove that can be used with confidence by both children and the elderly. .

Furthermore, since there is no need to select a cooking menu, inadvertent mistakes can be prevented and the burn or overheat prevention operation can be performed reliably to suit the food being cooked. (2) The moisture presence/absence determination means is a simple program that determines whether or not the temperature of the temperature detection means is within the saturation temperature between the lower limit temperature for determination (e.g., 97°C) and the upper limit for determination (e.g., 30°C). , without requiring a large RAM and ROM area of the microcomputer, a single microcomputer can be used for a large number of stoves, and can be provided at low cost. (3) Since the means for determining the presence or absence of water is simple, there is no longer a regulation such as the prohibition of adding water or stirring until it boils, which is the case with conventional examples, and it can be used as a normal stove, which is a regulation. I was able to free myself from the hassle of (4) By determining the cooking food based on two types of information: the temperature difference from 40 seconds ago and the temperature gradient average value, it is possible to clearly distinguish between watery food cooking and stir-fried food cooking, which is difficult to judge in the past. This makes it possible to determine whether stir-fried foods are being cooked, prevents overheating when cooking stir-fried foods, and prevents non-stick cooking when cooking wet foods, making it possible to perform optimal control depending on the type of food being cooked. (5) Set a mask when deciding to cook oily foods or stir-fry foods,
After removing the mask, the food is judged again, and when cooking vegetables by frying them and boiling them with soup or water (for example, curry), it will first prevent overheating as a stir-fry, and later prevent non-stick cooking as a water dish. It became possible to cook food using a series of movements. (6) When cooking at the boundary between watery food cooking and stir-fry cooking, if it is once determined to be stir-fry cooking even though it is watery food cooking, conventionally, the cooking judgment would not be performed again, resulting in burnt food. The prevention does not work and the cooked food may burn, but in the present invention, the determination is made again and it is determined that the food is cooked with water, so the non-stick prevention works and the cooked food can be prevented from burning. (7) By clarifying the size division of the saturation temperature determined by the moisture presence/absence determining means, it is now possible to determine whether the food to be cooked is juicy or juicy. In addition, it has become possible to determine whether the heat conduction of a pot containing food to be cooked is good or bad. (8) By clarifying the magnitude division of the saturation temperature determined by the moisture presence/absence determination means and setting the non-stick temperature that matches the saturation temperature division, malfunctions due to premature shut-off are reduced and operation is ensured when water runs out. It became possible. Additionally, it has become possible to improve the accuracy of the non-stick function by reducing over-sticking caused by late burn-off. (9) A warning is given when the temperature of the temperature detection means reaches the non-stick temperature, the amount of heating is automatically reduced, and there is a time lag before the fire is automatically extinguished, and the temperature of the temperature detection means is below the non-stick temperature. Since it is configured to automatically return to the original heat when it descends, the user has time to judge the situation by stirring, etc., and when the temperature of the food drops due to things like adding water, it can be used as a conventional stove. can.

[0039] Furthermore, if there is no user near the appliance, it is possible to automatically extinguish the fire after the time lag period has elapsed to achieve the purpose of preventing burning, and by issuing a warning, there is no automatic heating reduction means. For stoves, it can now be used as a means of knowing when to manually adjust the firepower. (10) If the saturation temperature is not within the moisture determination upper limit temperature by the moisture presence determination means (in the case of no moisture),
The heating suppression temperature (approximately 250°C) is reached before the food to be cooked reaches the overheating prevention temperature (approx.
30°C), a warning means (lamp, buzzer, etc.) is activated, and the heating control means reduces the amount of heating so that the saturation temperature of the fluorine resin coated frying pan becomes 250°C or less. When the temperature of the temperature detection means exceeds the upper limit temperature, the overheat control means is activated to automatically extinguish the fire, and the temperature of the temperature detection means is lowered by secondary actions such as adding oil from the outside using the warning means to suppress overheating. By having an overheat prevention means that activates the heating control means to return the heating amount to the original amount when the temperature drops below the temperature, the frying pan treated with fluorine resin (if not used at the heat resistance limit of the resin of about 300 degrees Celsius or lower, the resin will (which will melt) can be used with confidence. (11) Since the second heating prevention temperature is provided, the frying pan temperature can range from 230 to 230 depending on the repetition of the maximum and minimum heating amount.
As a result, the temperature is controlled between 250℃, and since most cooking is done below this temperature range, it is possible to achieve a delicious state by reducing the maximum amount of heating, and it has the effect of expressing it as a guideline for when the amount of heating is excessive. . In addition, regardless of the frying pan, it is effective for all cooking of oily foods, such as roasting, stir-frying, steaming, frying, etc., and it has become possible to provide an appliance that allows most dishes to be prepared deliciously and without any resistance. (12) Since it has a means to sound a warning buzzer when the bottom temperature of the pot rises to the heating suppression temperature, if the appliance has a low-cost configuration, a solenoid valve is not used and the warning buzzer sounds when the warning buzzer sounds. It is now possible to operate the fire power adjustment lever, which eliminates the drawbacks of the conventional method, such as overheating prevention, immediate extinguishing, and difficulty in use.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a cooking device according to an embodiment of the present invention.

FIG. 2 is a block diagram of a heating means and an electronic circuit according to an embodiment of the present invention.

[Figure 3] Block diagram showing the basic configuration of various determination means

[Figure 4] Block diagram showing the contents of the moisture presence/absence determining means

[Figure 5]
Block diagram showing the contents of the non-stick determining means

[Figure 6]
Block diagram showing heating control means

[Figure 7] Cross-sectional view showing the temperature measurement location at the bottom of the pot

[Figure 8] (A) Type of pot and pot bottom temperature curve over time (B) Type of food and pot bottom temperature curve over time

[Figure 9] Diagram showing the actual temperature distribution of various types of cooking and the thermal state of oil

[Figure 10] Perspective view of a conventional stove with a heating prevention device

[Fig. 11] Explanatory diagram of a conventional cooking selection operation panel

[Figure 12] Conventional boiling detection judgment diagram

[Explanation of symbols]

10 Heating means 24 Heating control means 25 Temperature detection means 26 Moisture presence/absence determination means 27. Non-stick judgment means 28 Heating prevention determination means 29 Warning means 31 Pot

Claims (5)

[Claims] Claims: 1. A heating means for heating a pot containing a food to be cooked; a heating control means for controlling the amount of heat generated by the heating means; a temperature detection means for detecting the temperature of the pot; Based on the temperature determined, it is determined whether the food to be cooked is stir-fried, oily, or watery by determining the temperature change characteristics in the boiling state of water. A moisture presence/absence determination means for determining the cooking object again after a period of time has elapsed; a non-stick determination means for generating a signal upon detecting that the temperature has risen by a predetermined value from the boiling start temperature after the start of boiling; and an overheat prevention determination means that detects that the overheat prevention temperature has reached a predetermined value lower than the dangerous temperature that poses a fire risk and outputs a signal, and when the moisture presence determination means determines that water is being cooked, the burnt food is detected. The heat generation amount of the heating means is controlled via the heating control means so as to prevent the object to be heated from burning by the prevention determination means, and when the moisture presence determination means determines that cooking is oily food or stir-fried food, the overheating prevention is performed. A cooking appliance characterized in that the determining means controls the amount of heat generated by the heating means through the heating control means so as to prevent overheating of the food to be cooked. 2. A heating means for heating a pot containing a food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detection means for detecting the temperature of the pot, and a temperature of the temperature detection means. When the temperature gradient falls below a predetermined value by a temperature gradient detection means for detecting a temperature gradient due to a temporal change in temperature of the temperature detection means within the boiling detection temperature zone, or when the temperature gradient of the temperature detection means detects a temperature gradient due to a temporal change in temperature. When the average value of the temperature gradient is less than a predetermined value and the temperature gradient is less than a predetermined value, a temperature gradient average value detection means for detecting the average value of the temperature gradient due to the When the temperature gradient does not fall below a predetermined value within the boiling detection temperature range, and the temperature gradient average value detecting means is below the predetermined value, the temperature gradient average value detecting means outputs a discrimination signal indicating that cooking is a stir-fried food, and the boiling detection is performed. When the temperature gradient does not fall below a predetermined value within the temperature range and the temperature gradient average value detection means does not fall below the predetermined value, a signal is issued to determine that cooking is oily food;
1. A cooking appliance characterized by having a structure including a moisture presence/absence determination means for redoing the determination of the food to be cooked when the temperature of the temperature detection means falls below a predetermined temperature after determining the food to be cooked. 3. A heating means for heating a pot containing a food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detection means for detecting the temperature of the pot, and a temperature of the temperature detection means. Within the boiling detection temperature zone, when the temperature gradient of the temperature detecting means detects a temperature gradient due to a temporal change in temperature becomes equal to or less than a predetermined value, or When the average value of the temperature gradient is below a predetermined value and the temperature gradient is below a predetermined value, the temperature gradient average value detection means detects the average value of the temperature gradient due to temporal changes, and outputs a discrimination signal for water food cooking. , when the temperature gradient does not fall below a predetermined value within the boiling detection temperature range, and the temperature gradient average value detection means outputs a discrimination signal for stir-frying cooking when the average value of the temperature gradient is below the predetermined value; When the temperature gradient does not fall below a predetermined value within the boiling detection temperature range, and the average temperature gradient detection means does not reduce the temperature gradient below the predetermined value, a signal is issued to determine that cooking of oily food is being performed. Water presence/absence determining means for determining the cooking food again after a certain period of time has passed when determining cooking or stir-frying;
Comparing the boiling temperature at which the presence of moisture is determined by the moisture presence determination means with a heat transfer determination predetermined value calculated from the concentration of the food to be cooked and the material and thickness of the pot, which is incorporated in advance into the non-stick determination means, When the boiling temperature is lower than the heat transfer determination predetermined value, the scorching determination temperature is set to a temperature obtained by adding a low heat transfer predetermined coefficient to the boiling temperature, and when the boiling temperature is higher than the heat transfer determination predetermined value, the scorching determination temperature is set to the scorching determination temperature. and a heat transfer rate determining means that sets the temperature to be the boiling temperature plus a predetermined high heat transfer coefficient, and when the temperature of the temperature detecting means reaches the scorching determination temperature, at least one of a warning and a heat generation control operation is performed. 1. A cooking device characterized by having a structure including a non-stick determining means for determining non-stick properties. 4. A heating means for heating a pot containing a food to be cooked, a heating control means for controlling the amount of heat generated by the heating means, a temperature detection means for detecting the temperature of the pot, and a temperature of the temperature detection means. Within the boiling detection temperature zone, when the temperature gradient of the temperature detecting means detects a temperature gradient due to a temporal change in temperature becomes equal to or less than a predetermined value, or When the average value of the temperature gradient is less than a predetermined value and the temperature gradient is less than a predetermined value, the temperature gradient average value detecting means detects the average value of the temperature gradient due to temporal changes, and when the temperature gradient is less than a predetermined value, it is determined that water food is being cooked, and a signal is output. When the temperature gradient does not fall below a predetermined value within the boiling detection temperature range, and the temperature gradient average value detecting means is below the predetermined value, the temperature gradient average value detecting means outputs a discrimination signal indicating that cooking is a stir-fried food, and the boiling detection is performed. When the temperature gradient does not fall below a predetermined value within the temperature range and the temperature gradient average value detection means does not fall below the predetermined value, a signal is issued to determine that cooking is oily food;
a moisture presence/absence determining means for determining the cooked food again after a predetermined period of time has passed when it is determined that the food is cooked in oil or a stir-fried food; a boiling temperature at which the water presence/absence determining means determines that there is moisture; and a non-stick prevention determining means in advance. If the boiling temperature is lower than the heat transfer determination predetermined value, the burn determination temperature is set to the boiling temperature. and a heat transfer rate determining means that sets the temperature to be the temperature obtained by adding a predetermined low heat transfer coefficient to the boiling temperature, and sets the scorching judgment temperature to the temperature obtained by adding the predetermined high heat transfer coefficient to the boiling temperature when the boiling temperature is higher than the predetermined heat transfer determination value. and when the temperature of the temperature detection means reaches a scorching determination temperature, at least one of issuing a warning and controlling the amount of heat generation and a timer means are operated, and the heating operation of the heating means is stopped within a predetermined time of the timer means. and when the temperature of the temperature detection means falls below the burn judgment temperature due to secondary actions such as "stirring" or "adding food" within a predetermined time of the timer means, the timer means is canceled; The heating means is configured to continue generating heat, and when the temperature detected by the temperature detection means is higher than the non-stick temperature after a predetermined time period of the timer means has elapsed, the heating operation of the heating means is stopped. Cooking device. 5. Heating means for heating a pot containing food to be cooked; heating control means for controlling the amount of heat generated by the heating means; temperature detection means for detecting the temperature of the pot; overheating prevention determining means for detecting that the food to be cooked has reached a predetermined overheating prevention temperature lower than a dangerous temperature at which the food becomes overheated and poses a risk of fire when it is determined that the food is being cooked or stir-fried, and outputs a signal; The overheating prevention determining means warns the overheating prevention determining means when the predetermined overheating prevention temperature is reached before the food reaches the overheating prevention temperature at which the food to be cooked becomes overheated and does not pose a risk of fire; and performs at least one operation of controlling the amount of heat generated by the heating control means and reducing the temperature of the temperature detection means to be below the overheating prevention temperature, and even in the above operation, the temperature of the temperature sensing means exceeds the overheating prevention temperature. In this case, the food to be cooked is configured to stop overheating of the heating control means.