KR20020096830A - Heating cooking appliance - Google Patents

Abstract

(Task) When cooking by adding water to the cooking food, the boiling and steaming dishes are distinguished, and the squeeze prevention means works in the case of boiling and the squeeze prevention means does not work in the case of cooking. Realize the control device of the heating cooker.

(Solution means) The pattern is raised to <74> after the heating start temperature 71, and then cooled to <76>, and then heated again after cooling. Then, the minimum temperature 78 at the time of cooling is detected. When the temperature is equal to or higher than the predetermined temperature 77; When the elapsed time from the start of heating 85 until the balance is detected <86> is shorter than the first predetermined time 87; When the time required to further increase from the temperature higher by the third predetermined temperature 81 to the temperature higher by the fourth predetermined temperature 82 than the equilibrium temperature 79 is within the second predetermined time 80; When the time required to rise from the heating start 85 to a temperature higher by the first predetermined temperature 83 than the equilibrium temperature 79 is within the third predetermined time 88; If the time taken to rise further from the fifth predetermined temperature 72 that does not reach to the temperature as high as the sixth predetermined temperature 73 within the fourth predetermined time 75 is not considered to be steamed, it is considered to be steamed. The temperature 79 is released to prevent the sticking prevention means from operating.

Description

Cooking Cooker {HEATING COOKING APPLIANCE}

The present invention relates to a heating cooker which is cooked by putting a cooking object in a cooking vessel.

For example, suppose that you are cooking miso soup. Miso soup is made through the process that water is put into the cooking vessel at the start of the cooking, and it is heated and boiled. The temperature of the contents rises from the water temperature, reaches 100 ° C, and stabilizes at 100 ° C. If the boiling miso soup is continuously heated, the water evaporates. If the heating is continued even after the water has evaporated completely, the temperature of the contents rises to 100 ° C or more. Therefore, the heating cooker is provided with a mechanism for stopping the heating by detecting that the temperature of the contents is further raised at a stable temperature at 100 ° C., so that the contents are kept in the cooking container even after the moisture of the contents is completely evaporated during cooking. Can prevent sticking.

It is difficult to directly measure the temperature of the contents in the cooking vessel. On the other hand, the temperature of a cooking container is comparatively easy to measure. The temperature of the contents and the temperature of the cooking vessel have a correlation with each other. However, the temperature of the contents and the temperature of the cooking vessel do not necessarily coincide. When the temperature of the contents is stable at 100 ° C, the temperature of the cooking vessel is stabilized at 105 ° C or at 110 ° C. The stable temperature of the cooking vessel varies with the material and heating power of the cooking vessel. For example, the stable temperature of the outer surface of the stone pot when the temperature of the contents is stable at 100 ° C. is high, and in the case of the copper pot.

However, in all of the above cases, if the heating is continued even after the moisture in the contents is completely evaporated, the temperature of the cooking vessel starts to rise at a stable temperature.

Therefore, the temperature sensor of the cooking vessel is stabilized by installing a temperature sensor in contact with the cooking vessel and measuring the temperature of the cooking vessel (hereinafter referred to as "equilibrium phenomenon" and the stable temperature is called "equilibrium temperature"). A heating cooker has been developed which has a means for monitoring the occurrence of the gas and forcibly stopping the heating by the heating means when the temperature of the cooking vessel rises from the equilibrium temperature after the occurrence of the equilibrium temperature. According to this heating cooker, the heating can be continued even after the moisture of the contents is completely evaporated, thereby preventing the contents from sticking to the cooking vessel.

However, cooking with a heat cooker is not limited to boiled dishes, but there are stir-fries and grilled dishes, and even when stir-fried or grilled dishes are prevented from gluing, the stir-fried or fried foods cannot be properly served. This happens.

Therefore, techniques have been developed to determine the type of cooking based on the temperature rising pattern of the temperature of the cooking vessel from the start of the cooking, and to allow or prohibit the operation of the non-sticking means according to the type of cooking.

As a method of cooking, a method of first roasting and then boiling is known. For example, in the case of curry rice dishes, the meat or vegetables are first roasted and then boiled with water. In this case, it is preferable that the above-mentioned non-sticking means operate because it is a boiling dish at the completion of cooking.

As another method of cooking, a method corresponding to steaming is known. For example, in the case of dumpling cooking, dumplings are put in a heated cooking container, and then a small amount of water is added, followed by heating to continue baking even after the water has evaporated. At the completion of cooking, it is a grilled dish, so it is not possible to make dumplings if the anti-stick means is activated.

In the case of steamed cooking represented by dumpling cooking, the cooking vessel temperature is equilibrated at an equilibrium temperature for a while, and then the temperature is raised, so that the anti-sticking means operates in accordance with the temperature change pattern of the boiling dish. If you do this, you will not be able to cook properly.

To distinguish between steamed and boiled dishes, paying attention to the temperature rise pattern at the start of cooking, it is clearly different from the temperature rise pattern when cooking miso soup and so on. have. However, by adopting this method, it is determined that the dish is not a boiled dish until the curry rice dish or the like, so that the sticking preventing means does not operate.

At present, the technology for distinguishing between stir-fried cooking represented by curry rice dish and steamed dish represented by dumpling cooking, in the case of the former functioning the anti-sticking means, and in the latter case, the technique of preventing the non-sticking means none.

In the present invention, when cooking by adding water to the cooking food, the cooking of boiling and steamed food is discriminated, and when the boiling cooking, the anti-sticking means works, the non-sticking means does not work when cooking The purpose is to realize a heat cooker.

1 is an external perspective view of a gas stove according to the present embodiment.

Figure 2 is a block diagram showing the internal configuration of the gas furnace

3 is a flowchart showing the operation of the gas furnace.

4 is a flowchart showing the operation of the gas furnace.

5 is a flowchart showing the operation of the gas furnace.

6 is a graph showing the relationship between the elapsed time and the detection temperature when cooking the steamed dishes in the gas stove

7 is a graph showing the relationship between the elapsed time and the detection temperature when cooking steamed dishes in the gas stove

Explanation of symbols on the main parts of the drawings

10-gas stove 12-standard burner

12a-Temperature sensor for standard burners 14-'Strong' fire burners

14a-Temperature sensor for 'strong' thermal burners16-Grill burners

18-Ignition knob for standard burner

20-Ignition knob for 'strong' thermal burner

22-Ignition knob for grill burner

24-Battery replacement lamp 26-Grill lighting confirmation lamp

30-gas line 32-supply line for standard burners

32a-Main Valve 32b-Safety Valve

32c-Solenoid valve 32d-Orifice

34-Supply pipe for 'strong' thermal burner 34a-Main valve

34b-Safety valve 36-Supply pipe for grill burner

36a-Main Valve 36b-Safety Valve

38-Ignition electrode 38a-Thermocouple

40-Ignition electrode 40a-Thermocouple

42-Ignition electrode 42a-Thermocouple

44-Igniter 46-control unit

48-Control Panel 50-Control Panel

The heating cooker according to the present invention is heated when the heating means, the temperature sensor for detecting the temperature of the cooking vessel, and the temperature detected by the temperature sensor are “at equilibrium temperature, and after that, the temperature rises above the first predetermined temperature from the equilibrium temperature”. And non-stick means for reducing the heating amount of the means to zero or close to zero. For example, as shown in FIG. 7, when the cooking vessel temperature 70 is raised from the equilibrium temperature 79 by the first predetermined temperature 83, the heating amount is reduced to prevent the occurrence of seizure. .

The heat cooker according to the present invention is characterized in that the temperature sensor detects a pattern of &quot; 74 a &quot; which is heated at the heating start temperature 71, &lt; 74 &gt; then cooled, &lt; 76 &gt; When the minimum temperature 78 at the time of cooling is more than the 2nd predetermined temperature 77, it is forbidden to operate a seizure prevention means.

In addition, in order to prohibit operation of the adhesion prevention means, the execution of the adhesion prevention processing performed by a computer is prohibited, or the temperature when the adhesion prevention means operates (the temperature of <84> in FIG. 7). Is set to a high temperature that normally does not reach, so that if it is normal, the anti-sticking treatment is not performed. This is generally common to the "prohibition" described below.

Of the various heating patterns from the start of the iris, the pattern of `` 74 '', which is heated at a heating start temperature, and then cooled <76> and then heated again after cooling, is a curry rice dish that is boiled with water after being roasted. It is often one of the representative boiled dishes and steamed dishes represented by dumplings that are steamed and baked by adding a small amount of water after heating.

In boiling and steaming dishes, the amount of water added during heating is different. Since the amount of water added in the steamed dish is small compared to the amount of water added in the boiled dish, the temperature decrease by adding water is small in the steamed dish.

In the present invention, the boiling and steaming dishes differ in the amount of water added during heating, and the difference in the cooking method is determined based on the fact that the width of the temperature drop of the cooking vessel is different due to this.

In the heat cooker of the present invention, the temperature (lowest temperature 78) when the temperature is changed from the cooling <76> to the temperature raising <74a> in the temperature change pattern "heated, cooled, and then raised again after cooling" The minimum temperature 78 is detected and compared with the second predetermined temperature 77. By comparing with the second predetermined temperature 77, it is possible to determine whether it is a boiled dish with a large amount of water or a steamed dish with a small amount of water.

In fact, when cooking, the minimum temperature (78) is different from the time of boiled and steamed food certainly, there is a reliable threshold between the two. According to the present invention, the second predetermined temperature (77) can be set to a value that can accurately determine the boiling and steamed dishes, and because it can be set accurately, it is possible to accurately determine the boiling and steamed dishes . As a result, it is possible to prohibit the non-sticking means in the boiling dish and the non-sticking means in the steamed dish.

According to another feature of the heat cooker according to the present invention, as illustrated in FIG. 7, when the elapsed time from the start of heating 85 to the detection of the equilibrium phenomena is less than the first predetermined time 87. Prohibit the operation of the anti-stick means.

There are different heating patterns for different cooking methods. For example, in a stir-fried dish, since the cooking vessel temperature continues to rise, the equilibrium temperature is not detected. Even in fried foods, the equilibrium temperature is not detected. In stir-fried cooking represented by curry rice, the equilibrium temperature is detected, but it takes a long time to equilibrate. In each case, it was confirmed that the equilibrium phenomenon within a short time was likely to be evaporated after the water was evaporated.

The elapsed time from the start of heating 85 until the equilibrium temperature is detected <86> is certainly different in the case of steaming and other cooking, and there is a reliable threshold between them. In the present invention, the first predetermined time 87 can be set to a value that can accurately determine the boiling and steamed dishes, and because it can be set accurately, it is possible to accurately determine the boiling and steamed dishes.

Another characteristic of the heating cooker according to the present invention, as illustrated in FIG. 7, further rises from the temperature higher by the third predetermined temperature 81 to the temperature higher by the fourth predetermined temperature 82 than the equilibrium temperature 79. It is forbidden to operate the press preventing means when the time required for it is within the second predetermined time 80.

Here, the "temperature higher than the equilibrium temperature 79 by the third predetermined temperature 81" is lower than the "temperature higher by the first predetermined temperature 83 than the equilibrium temperature 79" at which the anti-stick means operates. , "The temperature higher by the fourth predetermined temperature 82 at the temperature higher by the third predetermined temperature 81 than the equilibrium temperature 79", and the "higher by the first predetermined temperature 83 than the equilibrium temperature 79". Lower than or equal to the temperature.

In the case where the equilibrium phenomenon is detected by continuing heating from the start of heating, if the heating is continued after that, the water in the food is evaporated and the temperature starts to rise above the equilibrium temperature 79. In the case of boiling dishes, even if moisture is removed from the contents of the portion in contact with the cooking vessel, there is still a portion of the water remaining in the center of the cooking vessel. Heat is used on both sides to heat the moisture depleted portion above the equilibrium temperature 79 and to evaporate the remaining moisture. Therefore, the rising speed at the time of rising at the equilibrium temperature 79 is slow.

In actual cooking, the above-mentioned ascending speed is certainly different from that of boiling and steaming, and there is a reliable threshold between the two. According to the present invention, the third predetermined temperature 81, the fourth predetermined temperature 82, and the second predetermined time 80 can be set in a relationship capable of accurately discriminating the boiling cooking and the steaming dish. Because of this, it is possible to accurately distinguish between boiling and steaming dishes.

A further feature of the heat cooker according to the present invention is that, as illustrated in FIG. 7, a temperature higher than the equilibrium temperature 79 from the heating start 85 by the first predetermined temperature 83 (this operates the anti-sticking means). The press-protection means is prohibited from operating when the time taken to rise up to the third predetermined time 88 is within the third predetermined time 88.

As described above, the equilibrium phenomenon in a short time among the various cooking methods is likely to be a steamed dish in which water is evaporated and a small amount of water is added. Therefore, only in the case of steaming, it reaches | attains the temperature high by the 1st predetermined temperature rather than equilibrium temperature rapidly.

If you actually cook. The time taken to rise to a temperature higher by the first predetermined temperature 83 than the equilibrium temperature 79 is certainly different between the time of boiling and steaming, and there exists a reliable threshold between them. According to the present invention, the third predetermined time 88 can be set to a value that can accurately determine the boiling and steamed dishes, and because it can be accurately determined, the cooked and steamed dishes can be accurately determined. .

In the case of the heating cooker according to the present invention, it is preferable to prohibit the pressing prevention means from operating only when at least two or more events of claims 1 to 4 occur.

By prohibiting the operation of the non-sticking means, the amount of heating decreases during the steaming dish, thereby preventing the inconvenience of cooking. However, if prohibition of operation of the seizure preventing means is prevented, the seizure may not be prevented when it is necessary to prevent the seizure.

According to the heating cooker of the present invention, it is possible to more reliably determine that it is a steamed dish, and it becomes possible to control that the pressing preventing means does not operate only in the case of steamed dishes, thereby increasing the stability.

In the case of the heating cooker of the present invention, at least one event of claims 1 to 4 occurs, and further rises from the fifth predetermined temperature 72 which is not reached without heating to a temperature as high as the sixth predetermined temperature 73. When the time taken for buying is within the fourth predetermined time 75, it is preferable to prohibit the pressing prevention means from operating.

In the case of cooking oil, such as stir-fry, compared to boiling foods such as miso soup, which are added with water at the start of the opening, the time required to further increase from the fifth predetermined temperature 72 to the sixth predetermined temperature 73 is increased. It's short.

According to the present invention, since the fourth predetermined time 75 can be set to a value capable of accurately discriminating the boiling dish and the oil dish, and can be accurately set, the boiling dish and the steamed dish can be accurately determined. . Therefore, it is possible to prevent the non-sticking means to operate only in the case of steamed dishes, and the safety is increased.

As illustrated in FIG. 7, the third predetermined time is determined from the first predetermined time 87 (claim 2) and the equilibrium temperature 79 compared with the time from the start of heating 85 to the detection of the balance phenomenon <86>. A second predetermined time 80 (claim 3) comparing with the time taken to further rise from the temperature as high as the temperature 81 to the temperature as high as the fourth predetermined temperature 82, the equilibrium temperature 79 from the heating start 85 Each time of the third predetermined time 88 (claim 4) compared with the time taken to rise to a temperature higher than the first predetermined temperature 83 is preferably switched according to the equilibrium temperature.

In this case, for example, various steamed dishes such as dumplings or yakisoba (boiled noodles fried in oil) can be discriminated.

Embodiment of the Invention

A very suitable embodiment embodying the present invention will be described with reference to FIGS. 1 to 6.

1 is an external perspective view of a gas furnace according to the present embodiment, FIG. 2 is a block diagram showing an internal configuration of the gas furnace, FIGS. 3 to 5 are flowcharts showing the operation of the gas furnace, and FIG. A graph showing the relationship between elapsed time and detection temperature when cooking steamed dishes in a gas stove.

The gas furnace 10 shown in FIG. 1 is provided with the standard burner 12 and the "strong" thermal burner 14 in the upper board, and these burners differ in capability. The grill burner 16 is provided inside the gas stove 10. On the front of the gas stove 10, an ignition handle 18 for a standard burner for ignition, fire extinguishing and fire control of each of the furnaces 12, 14 and 16, an ignition handle 20 for a 'strong' fire burner and a grill The burner ignition operation knobs 22 are respectively attached. A battery replacement lamp 24 for informing the replacement timing of the ignition battery and the grill ignition confirmation lamp 26 of the grill burner 16 that are difficult to confirm the ignition are provided, and these are indicated by the lighting of the LEDs.

At the center of the standard burner 12 and the 'strong' thermal burner 14 is provided with a standard burner temperature sensor 12a and a 'strong' thermal burner temperature sensor 14a, respectively. These temperature sensors 12a and 14a have a built-in thermistor which detects the temperature by contacting the bottom of the cooking vessel heated by the standard burner 12 or the 'strong' thermal burner 14. The temperature sensors 12a and 14a have a spring (not shown) attached thereto and are supported upward. When the cooking vessel is placed in the furnace, the standard burner temperature sensor 12a or the 'strong' thermal burner temperature sensor 14a is pushed down by the bottom of the cooking vessel. In addition, the temperature of the cooking vessel and the temperature of the contents do not necessarily coincide. However, since it is difficult to directly measure the temperature of the contents of the cooking vessel, the temperature of the cooking vessel, which is relatively easy to measure correlated with the temperature of the contents, is detected. Take control.

As shown in FIG. 2, the gas pipe 30 is branched into three parts of a standard burner supply pipe 32, a 'strong' fire burner supply pipe 34, and a grill burner supply pipe 36 to supply gas to each burner. have. Each of the supply pipes 32, 34, 36 is provided with main valves 32a, 34a, 36a and safety valves 32b, 34b, 36b. The main valves 32a, 34a, and 36a are the ignition operation knob 18 for the standard burner, the ignition operation knob 20 for the 'strong' thermal burner, and the ignition operation knob for the grill burner, respectively, attached to the front of the gas stove 10. It is opened and closed manually by 22, and the gas supply amount is adjusted according to the opening degree of each ignition operation knob 18, 20, 22. The safety valves 32b, 34b, and 36b are manually opened by the ignition operation knobs 18, 20, and 22, respectively, and the valve 46 maintains the valve open state and closes the valve. The standard burner supply pipe 32 is further divided into two, and the solenoid valve 32c is provided in one side, and the orifice 32d is formed in the other side. The opening and closing of the solenoid valve 32c is controlled by the control part 46, and the gas supply amount with respect to the standard burner 12 is adjusted in two steps. When the solenoid valve 32c is open, a large amount of gas is supplied, and the burner becomes a large thermal power. When the solenoid valve 32c is closed, the gas supply amount is controlled and the burner is a small thermal power.

Ignition electrodes 38, 40, 42 and thermocouples 38a, 40a, 42a are attached to the vicinity of the standard burner 12, the 'strong' thermal burner 14, and the grill burner 16, respectively. The ignition electrodes 38, 40 and 42 are connected to an igniter 44 which uses a battery as a power source to discharge sparks and ignite each burner 12, 14, 16. The thermocouples 38a, 40a, 42a generate electromotive force by the heat of combustion of each burner. By detecting the occurrence of electromotive force, it can be confirmed that the burner is ignited.

The operation panel 50 is provided with an automatic fire extinguishing temperature setting key (not shown) controlled by the control unit 46 and an LED (not shown) indicating a setting state.

Safety valves 32b, 34b, 36b and thermocouples 38a, 40a, 42a are connected to the microcomputer of the control unit 46, and control the opening and closing of the safety valves 32b, 34b, 36b by detecting ignition and misfire. do. The microcomputer is connected with a standard burner temperature sensor 12a and a 'strong' thermal burner temperature sensor 14a. The detection temperature controls the setting of the equilibrium temperature, the prevention of sticking, and the prevention of oil overheating. Is done. In addition, these controls are mentioned later.

Subsequently, the control operation of the standard burner 12 and the 'strong' thermal burner 14 of the gas furnace 10 will be described with reference to FIGS.

In step S10 of FIG. 3, when the operation knob 18 or 20 is operated (YES), the main valve 32a or 34a and the safety valve 32b or 34b are opened, and the burner 12 or 14 is ignited. . After the burner 12 or 14 is ignited, the temperature detection by the temperature sensor 12a or 14a is started. When the container temperature T detected by the temperature sensor 12a or 14a becomes 90 degreeC or more (YES in step S20), detection of the equilibrium temperature Th is started in step S30.

The detection conditions of the equilibrium temperature Th will be described. The control part 46 samples the container temperature T which the temperature sensor 12a or 14a detects every 15 second. The first condition for equilibrium is that a temperature difference every 30 seconds of the container temperature T sampled every 15 seconds is within ± 2 ° C, and this is satisfied five times in succession. The second condition is that the difference between the container temperature T initially sampled when the first condition is satisfied and the container temperature T sampled last is within ± 5 ° C. When both of the above conditions are satisfied, the last sampled container temperature T is set as the equilibrium temperature Th. Further, the details of the determination of the equilibrium conditions and the setting technique of the equilibrium temperature are described in Japanese Patent Application Laid-Open No. 7-15330.

When the detection of the equilibrium temperature Th is started (step S30) and the container temperature T is further raised to reach 105 ° C (the fifth predetermined temperature in claim 6) (when YES is reached in step S40), a timer ( 1) is started (step S50). The timer 1 measures the time required to rise from 105 DEG C to 125 DEG C higher than 20 DEG C (the sixth predetermined temperature in claim 6) (the time until the YES is reached in step S60).

If the time taken to rise from 105 DEG C (the fifth predetermined temperature) to 125 DEG C (the sixth predetermined temperature) is Δt1, in step S70, Δt1 is compared with 35 seconds (the fourth predetermined time in Claim 6). If it does not exceed 35 seconds (NO in step S70), it may be a steamed dish, and the flow proceeds to step S80 or less. If? T1 is longer than 35 seconds (fourth predetermined time), the possibility is that the dish is low, and the flow advances to step S300.

Alternatively, it may be determined whether or not the container temperature T has reached 125 ° C within 35 seconds. In other words, it may be determined whether or not 35 seconds has elapsed (step S70) before judging whether or not the container temperature T has risen to 125 ° C (step S60). According to this procedure, when DELTA t1 does not exceed 35 seconds (when step S70 determines NO), when it heats up to 125 degreeC, it progresses to step S80. If? T1 passes for 35 seconds or more while the temperature is not raised to 125 ° C, the flow proceeds to step S300.

As will be described later, the step S300 or less is a process for preventing sticking, and the time taken to further rise from the fifth predetermined temperature (105 ° C.) that does not reach without heating to a temperature as high as the sixth predetermined temperature (20 ° C.) If the fourth predetermined time (35 seconds) or more, the operation of the non-stick prevention means is not prohibited.

After the container temperature T reaches 125 ° C., if water is added to the cooking food being heated, the temperature of the food product whose temperature has risen drops and the container temperature T falls, and thus the container temperature (step S80). Detection of the minimum temperature Tmin of T) is started. When the minimum temperature Tmin is detected (that is, when the lowered container temperature T is converted to an increase), this minimum temperature Tmin is compared with the second predetermined temperature (87 ° C in this case) (step S90). If the minimum temperature Tmin is higher than or equal to the second predetermined temperature (87 占 폚) (YES), the added water is considered small and may be steamed, and the process proceeds to step S100, and if lower than 87 占 폚 (NO), A large amount of water is considered to be boiling, and the flow proceeds to step S300 of FIG.

Alternatively, in step S80, the lowest temperature Tmin is detected, and instead of the processing (step S90) of comparing the minimum temperature Tmin with the second predetermined temperature (87 ° C), the container temperature T is always monitored, If it is detected that the monitored container temperature T is lower than 87 ° C, and may be lower than 87 ° C, the flow may proceed to step S300. That is, when the container temperature T does not fall below 87 ° C., the flow proceeds to step S100 as it is, and when the container temperature T falls below 87 ° C., it is regarded as boiling and is prevented from sticking below step S300. You may proceed to the process for this.

When the equilibrium temperature Th satisfying the above conditions is detected in step S100 (YES), in step S110 or less, two systems of control are performed in accordance with the temperature range of the detected equilibrium temperature Th. When the equilibrium temperature Th is lower than 140 占 폚 (YES), the process proceeds to step S120, and when the equilibrium temperature Th is 140 占 폚 or more (NO), the process proceeds to step S200. On the other hand, if the equilibrium temperature Th is not detected in step S100 (NO), it is regarded as stir-fried food, fried food or grilled food, and the process proceeds to step S400 of FIG.

Since the time t1 from the start of the stop until the equilibrium temperature Th is detected in step S120 is shorter than 500 seconds (the first predetermined time in claim 2) (YES), it is likely that the dish is steamed. The process proceeds to step S130 or below. When the time t1 from the start of the stop until the equilibrium temperature Th is detected is 500 seconds or more (NO in step S120), a long time is required until the equilibrium temperature Th is detected. It is regarded as boiling and proceeds to step S300 of FIG.

In step S130, the timer 2 is started when a temperature higher than the equilibrium temperature Th is detected (YES) by 20 ° C (third predetermined temperature in claim 3) (step S140). When the temperature reaches 20 ° C (third predetermined temperature) higher than the equilibrium temperature Th, the timer 2 starts counting (step S140). The timer 2 measures the time required to further rise from the temperature higher than the equilibrium temperature Th to 20 ° C (the fourth predetermined temperature) to the temperature higher than the equilibrium temperature Th (until YES in step S150). The temperature higher by 10 ° C. (fourth predetermined temperature) than the temperature higher by 20 ° C. (third predetermined temperature) than the equilibrium temperature Th is a temperature that is 30 ° C. higher than the equilibrium temperature Th.

If the time taken to rise from a temperature 20 ° C higher than the equilibrium temperature Th to 30 ° C higher than the equilibrium temperature Th is Δt2, Δt2 is compared with 10 seconds in step S160, and if it is 10 seconds or more ( YES), at step S170, Δt2 is again compared with 50 seconds (the second predetermined time in claim 3), and when it does not exceed 50 seconds (NO at step S170), it is most likely to be a steamed dish. Proceed. On the other hand, if DELTA t2 is equal to or longer than 50 seconds (second predetermined time) (YES in step S170), the rate of temperature rise is moderate, and therefore, it is considered to be boiling and the flow advances to step S300. Further, when the time Δt2 required to rise 10 ° C. (fourth predetermined temperature) further from the temperature higher than the equilibrium temperature Th (20 ° C. (third predetermined temperature)) does not exceed 10 seconds (NO in step S160). "Pot lift determination" is made (step S280). In addition, "a pot lifting determination" is mentioned later.

In step S180, the time t2 from the start of the stop until the temperature higher than 30 ° C (the first predetermined temperature) is detected above the equilibrium temperature Th does not exceed 600 seconds (the third predetermined time in claim 4). If not (YES), &quot; dumpling determination &quot; (step S190), the equilibrium temperature Th is released (step S290). When the equilibrium temperature Th is released, the sticking prevention process cannot be executed. Releasing the equilibrium temperature Th corresponds to prohibiting the sticking prevention process. On the other hand, when 600 seconds or more have elapsed (NO), since a long time is required from the start of the aperture until a temperature 30 ° C higher than the equilibrium temperature Th is detected, it is regarded as a boiling point and proceeds to step S300.

As described above, it can be seen that the following processing is executed.

(1) The temperature sensor 12a or 14a detects a pattern of "heating up at a heating start temperature (room temperature) (YES in step S60), and after that, it cools, and it raises again after cooling", and the minimum temperature at the said cooling Tmin is equal to or greater than the second predetermined temperature (87 ° C) (YES in step S90),

(2) The elapsed time from the start of heating until the detection of the equilibrium temperature Th is shorter than the first predetermined time (500 seconds) (YES in step S120),

(3) The time required to further rise from the temperature higher by the third predetermined temperature (20 ° C) to the temperature higher by the fourth predetermined temperature (10 ° C) than the equilibrium temperature Th is within the second predetermined time (50 seconds). (NO in step S170),

(4) The time required to rise from the stop to the temperature higher by the first predetermined temperature (30 ° C) than the equilibrium temperature Th is within the third predetermined time (600 seconds), and

(5) Equilibrium when the time required to further increase from the fifth predetermined temperature (105 ° C.) not reached without heating to a temperature as high as the sixth predetermined temperature (20 ° C.) is within the fourth predetermined time (35 seconds). The temperature Th is released (step S290) to prohibit the seizure prevention processing of FIG. 4 from starting.

Here, the pressing prevention processing is prohibited when the events of (1) to (4) occur with AND, but the pressing prevention processing is prohibited when two or three or more occurrences of (1) to (4) occur with AND. In the case where any one event occurs, the anti-sticking treatment may be prohibited. Alternatively, the pressing prevention treatment may be prohibited when any one of the ideas (1) to (4) and the event of (5) occur.

When equilibrium temperature Th is 140 degreeC or more (NO) in step S110, it progresses to step S200.

Since the time t1 from the start of the stop until the equilibrium temperature Th is detected in step S200 is shorter than 600 seconds (the first predetermined time in claim 2) (YES), it is most likely to be a steamed dish. The process proceeds to step S210 or less. When the time t1 from the start of the aperture until the equilibrium temperature Th is detected is 600 seconds or more (NO in step S200), a long time is required until the equilibrium temperature Th is detected. It is regarded as boiling and proceeds to step S300 of FIG.

In step S210, the timer 3 is started when a temperature higher than the equilibrium temperature Th is detected (YES) by 20 ° C (third predetermined temperature in claim 3) (step S220). When the temperature reaches 20 ° C (third predetermined temperature) higher than the equilibrium temperature Th, the timer 3 starts counting (step S220). The timer 3 measures the time required to further increase the temperature from 20 ° C higher than the equilibrium temperature Th to 10 ° C (fourth predetermined temperature) higher (until YES in step S230). The temperature higher by 10 ° C. (fourth predetermined temperature) than the temperature higher by 20 ° C. (third predetermined temperature) than the equilibrium temperature Th is a temperature that is 30 ° C. higher than the equilibrium temperature Th.

If the time taken to rise from a temperature 20 ° C higher than the equilibrium temperature Th to 30 ° C higher than the equilibrium temperature Th is Δt2, Δt2 is compared with 10 seconds in step S240, and if it is 10 seconds or more ( YES), in step S250, Δt2 is again compared with 60 seconds (the second predetermined time in claim 3), and when it does not exceed 60 seconds (NO in step S250), it is most likely to be a steamed dish. Proceed. On the other hand, when DELTA t2 is 60 seconds (second predetermined time) or more (YES in step S250), since the rate of temperature rise is slow, it is regarded as boiling and the process proceeds to step S300. Further, when the time Δt2 required to rise 10 ° C. (fourth predetermined temperature) further from the temperature higher than 20 ° C. (third predetermined temperature) above the equilibrium temperature Th does not exceed 10 seconds (NO in step S240). "Pot lift determination" is made (step S280). "The pot lifting determination" is mentioned later.

In step S260, the time t2 from the start of the stop until the temperature higher than 30 ° C (the first predetermined temperature) is detected above the equilibrium temperature Th exceeds 700 seconds (the third predetermined time in claim 4). If not (YES), it is &quot; yaki soba determination &quot; (step S270) and the equilibrium temperature Th is released (step S290). In addition, "Yakisoba verdict" is mentioned later. On the other hand, when 700 seconds or more have elapsed (NO), since a long time is required from the start of the aperture until a temperature 30 ° C higher than the equilibrium temperature Th is detected, it is regarded as a boiling point and proceeds to step S300.

As described above, it can be seen that the following processing is executed.

(1) The temperature sensor 12a or 14a detects a pattern of "heating up at a heating start temperature (room temperature) (YES in step S60), and after that, it cools, and it raises again after cooling", and the minimum temperature at the said cooling Tmin is equal to or greater than the second predetermined temperature (87 ° C) (YES in step S90),

(2) The elapsed time from the start of heating until the detection of the equilibrium temperature Th is shorter than the first predetermined time (600 seconds) (YES in step S200),

(3) The time required to further rise from the temperature higher by the third predetermined temperature (20 ° C) to the temperature higher by the fourth predetermined temperature (10 ° C) than the equilibrium temperature Th is within the second predetermined time (60 seconds). (NO in step S250),

(4) The time required to rise from the stop to the temperature higher by the first predetermined temperature (30 ° C) than the equilibrium temperature Th is within the third predetermined time (700 seconds), and

(5) Equilibrium when the time required to further increase from the fifth predetermined temperature (105 ° C.) not reached without heating to a temperature as high as the sixth predetermined temperature (20 ° C.) is within the fourth predetermined time (35 seconds). The temperature Th is released (step S290) to prohibit the seizure prevention processing of FIG. 4 from starting.

Here, the pressing prevention processing is prohibited when the events of (1) to (4) occur with AND, but the pressing prevention processing is prohibited when two or three or more occurrences of (1) to (4) occur with AND. In the case where any one event occurs, the anti-sticking treatment may be prohibited. Alternatively, the pressing prevention treatment may be prohibited when any one of the ideas (1) to (4) and the event of (5) occur.

Comparing the processing of steps S120 to S190 with the processing of steps S200 to S270, when the equilibrium temperature Th is 140 ° C. or less and 140 ° C. or more, the first predetermined time is changed (500 seconds or more, or less). 600 second), the second predetermined time is changed (50 seconds in the following case, 60 seconds in the case of more than), and the third predetermined time is changed (600 seconds in the case of below, 700 seconds in case of the above). This succeeded in discriminating between steamed dishes such as dumplings and yakisoba.

The above-mentioned "pot lifting determination" (step S280) is demonstrated.

When the time required for the temperature 20 ° C higher than the equilibrium temperature Th is detected in step S160 or step S240 and the temperature 10 ° C higher than this is detected does not exceed 10 seconds (NO), the "pot Lifting determination '(step S280), the equilibrium temperature Th is released (step S290). That is, if a rapid temperature rise such that the vessel temperature T rises by 10 ° C. or more during a time of less than 10 seconds is detected, the vessel temperature T detected by the temperature sensor is suddenly increased by lifting the cooking vessel during heating. It is considered to have risen and the equilibrium temperature Th is released. When the equilibrium temperature Th is released, the non-sticking prevention means described later with reference to FIG. 4 does not operate, so inconveniences in cooking do not occur.

In the case where the equilibrium temperature Th is detected in step S300 of FIG. 4, when the equilibrium temperature Th is raised above the first predetermined temperature (in this case, 30 ° C.), that is, when it becomes YES in step S310, The prevention means is activated, and the safety valve 32b or 34b is closed to cut off the gas supply, so that the amount of heating is reduced to zero to prevent sticking (step S320). The error alarm also sounds (step S330). This error alarm continues until the operation knob 18 or 20 is operated to close the main valve 32a or 34a (until YES in step S340). On the other hand, if the equilibrium temperature Th is not detected in step S300, it is regarded as stir fry or grilled using oil and proceeds to step S400 of FIG.

While the water in the food is boiling by heating, the vessel temperature is maintained at the equilibrium temperature. However, if the heating is continued even after the moisture of the food is completely evaporated, the food will stick to the cooking container.

Since the above-mentioned non-sticking means is provided, it becomes equilibrium temperature Th, and when the equilibrium temperature Th is raised above 1st predetermined temperature (in this case, 30 degreeC), the heating amount of a heating means is increased. Pressing can be prevented by reducing to zero or close to zero.

In step S400 of FIG. 5, when the container temperature T detected by the temperature sensor reaches 240 ° C. or more (YES), the timer 3 is started (step S410). When the container temperature T is raised to 260 ° C (YES in step S430) for less than 45 seconds (NO in step S420) when the container temperature T becomes 240 ° C or more, the oil overheat prevention temperature (Tcut) ) Is set to 260 ° C, and the flow proceeds to step S460. When 45 seconds or more have elapsed until the container temperature T is raised to 260 ° C (YES in step S420), the oil overheat prevention temperature Tcut is set to 280 ° C, and the flow proceeds to step S460.

If the temperature above the oil overheat prevention temperature (Tcut) set to 260 ° C or 280 ° C is detected for more than 3.5 seconds (YES in step S460), the oil overheat prevention means is activated, and the safety valve 32b or 34b is closed to supply gas. By this interruption, the heating amount is reduced to zero (step S470). An error alarm also sounds (step S480). This error alarm continues until the operation knob 18 or 20 is operated to close the main valve 32a or 34a (YES in step S490). Also, when the continuous detection time of a temperature above the oil overheat prevention temperature (Tcut) is less than 3.5 seconds (NO in step S460) and a temperature below 240 ° C is detected (YES in step S500), the oil heating prevention temperature (Tcut) is set. If it does not fall below 240 degreeC, continuous detection will be resumed.

When the oil in the food is heated and the container temperature T reaches a high temperature of about 350 ° C., the oil is spontaneously ignited, which is dangerous. The oil overheat protection means is activated when it is regarded as oil by the control device, that is, when the equilibrium temperature Th is not detected during heating and the temperature rise continues. When the time taken to rise from 240 ° C to 260 ° C is less than 45 seconds, that is, when a temperature rise of 20 ° C is rapidly detected, the amount of oil is small and the oil temperature is already high, which is dangerous. It is easy to operate the oil overheat prevention means by setting the Tcut) to 260 ℃ lowered. When the time taken to rise from 240 ° C to 260 ° C is 45 seconds or more, that is, when a temperature rise of 20 ° C is gently detected, the oil overheat prevention means is difficult to operate by setting the Tcut to 280 ° C. . Therefore, in the temperature rise in the high temperature region, an appropriate oil overheat prevention temperature Tcut is set corresponding to the speed of the temperature rise. By operating the oil overheat prevention means based on this oil overheat prevention temperature (Tcut), it is possible to prevent the spontaneous ignition of oil in advance.

Subsequently, the above-mentioned "dumpling dumplings" and "yakisoba verdict" will be described. The container temperature T of the cooking vessel at the time of cooking these steamed dishes is displayed as shown in the graph shown in FIG.

In general, the dumplings are first cooked with oil, then covered with a small amount of water, then covered with steam and steamed, and after the water has evaporated, the lid is opened and baked and cooked. When making dumpling judgment, it is necessary to satisfy the following four conditions.

In the first condition, the cooking starts and is heated, the temperature decreases until the container temperature T rises until the equilibrium state is detected, and the minimum temperature Tmin is 87 ° C. (second predetermined temperature). That's it. That is, the container temperature (T) is lowered by adding water to the food heated by heating. In the case of dumplings, since the amount of water to be added is small, the minimum temperature (Tmin) takes a high value. Tmin) should be detected when it is 87 ℃ or more. Therefore, it is possible to discriminate between boiling dishes and dumplings with a large amount of water added during cooking.

In the second condition, the equilibrium temperature Th is detected, and the time t1 required until the equilibrium temperature Th is detected and the equilibrium temperature Th is not detected is 500 seconds (first predetermined). Time). That is, in cooking of dumplings, after first roasting with oil for a short time, water is added, and the added water is maintained at about 100 ° C by boiling, and the equilibrium temperature Th is detected in a short time. Therefore, the detection is made when the equilibrium temperature Th is less than 140 ° C and t1 is within 500 seconds. Thus, the oil-roasted stroke is long and can be distinguished from other cooking that has an equilibrium phenomenon at a high temperature.

The third condition is that the time Δt2 for raising the temperature from 20 ° C. (third predetermined temperature) higher to 10 ° C. (fourth predetermined temperature) higher than the detected equilibrium temperature Th is 50 seconds (second 2 predetermined time). That is, in cooking of dumplings, since a small amount of water is added, the water evaporates in a short time during heating, and since the rate of temperature rise thereafter is high, it is to be detected when Δt2 is a short time not exceeding 50 seconds. Thus, it can be distinguished from juicy boiling dishes.

The fourth condition is that the time T2 required from the start of the aperture until reaching a temperature 30 DEG C (first predetermined temperature) higher than the equilibrium temperature Th does not exceed 600 seconds (third predetermined time). That is, in the cooking of dumplings, since a small amount of water is added, the water evaporates in a short time during heating, and since the rate of temperature rise thereafter is high, t2 is detected within a short time within 600 seconds. Therefore, it can distinguish from other cooking which requires a long time to detect an equilibrium state.

The fifth condition is that the time required to further increase from 105 ° C. (the fifth predetermined temperature) that is not reached without heating to a temperature as high as 20 ° C. (the sixth predetermined temperature) is within the fourth predetermined time (35 seconds). . In the case of dumpling cooking, since the temperature rises rapidly at the beginning of heating, it is useful to determine whether this condition is also dumpling cooking.

When all five above conditions are satisfied, it is &quot; dumpling determination &quot; and the equilibrium temperature Th is released. Therefore, during the cooking of the dumpling dish, the pressing preventing means does not operate incorrectly, causing inconvenience to cooking.

In the case of dumpling cooking, water is added at an early stage, and in this case, a 1st condition may not be discriminated.

Here, when it is detected by AND from 2nd condition to 4th condition, you may determine that dumplings. In this case, the temperature at the time of heating start may be detected and it may be made into additional conditions that this is less than 70 degreeC. The above first condition is replaced by "the minimum temperature (Tmin) is 87 ° C or higher or the temperature at the start of heating being lower than 70 ° C ''.

In this case, even when water is added at an early stage, it is possible to determine that it is a dumpling dish and to prohibit the sticking prevention process.

However, if this condition is used, even in the case of low-boiling dishes such as ginpira (chopped burdock, fried in oil and seasoned with soy sauce, etc.), it is prohibited to perform the anti-sticking treatment by judging dumplings. There is work to do. Therefore, when the temperature at the start of heating is less than 70 ° C. and the fourth condition is satisfied in the second condition, the temperature (the equilibrium temperature plus the first predetermined temperature) for performing the anti-sticking treatment is increased than in the other cases. By doing so, the anti-sticking treatment may be difficult to operate. In this case, if the dumpling cooking proceeds normally, since the dumpling cooking is completed before it becomes higher than the high set sticking prevention temperature, a sticking prevention process will not operate. This is also one way of prohibiting the non-stick means from working. In this case, if it is normal, the non-sticking means does not work. However, when the temperature rises due to an abnormal phenomenon, the non-sticking means operates, thereby ensuring further safety.

In general, yakisoba is cooked on a stir-fry until the water is evaporated by first roasting the ingredients with oil, then adding liquid seasonings such as sauces. When making the "Yakisoba verdict", it is necessary to satisfy the following five conditions.

In the first condition, the cooking starts and is heated, the temperature decreases until the container temperature T rises until the equilibrium state is detected, and the minimum temperature Tmin is 87 ° C. (second predetermined temperature). That's it. In other words, by adding water to the food heated by heating, the container temperature (T) is lowered. In the same way as in the case of dumplings, even in the case of yakisoba, the minimum temperature (Tmin) is low because the amount of seasoning and the like added is small. Since it is a high value, it is required to detect when the minimum temperature (Tmin) is 87 ° C or higher. Therefore, it is possible to discriminate between the boiling dishes and yakisoba which have a large amount of water added during cooking.

In the second condition, the equilibrium temperature Th is detected, the temperature is 140 ° C. or more, and the time t1 required until the equilibrium temperature Th is detected is 600 seconds (the first predetermined time). ) Is within. In other words, since the cooking time of yakisoba is longer than the cooking of dumplings, it takes longer to roast with oil, so during this time, the temperature of the container T rises, and it takes some time for the temperature to rise. When Th) is 140 degreeC or more and t1 is within 600 second, it is made to detect. Thus, it can be distinguished from other cooking that takes place at low temperatures.

In the third condition, the time Δt2 for raising the temperature from 20 ° C (third predetermined temperature) higher to 10 ° C (fourth predetermined temperature) higher than the detected equilibrium temperature Th is 60 seconds (second 2 predetermined time). That is, in the cooking of yakisoba as in the cooking of dumplings, the moisture is evaporated in a short time during the heating, because the amount of the seasoning and the like added is small, and the speed of subsequent temperature rise is high. However, the cooking time of the dumplings is longer than the cooking of the dumplings, so it takes a little time for the temperature rise, so when △ t2 is longer than 60 seconds than the cooking of dumplings to detect when. Thus, it can be distinguished from juicy boiling dishes.

The fourth condition is that the time t2 from the start of the stop until reaching a temperature 30 ° C (first predetermined temperature) higher than the equilibrium temperature Th does not exceed 700 seconds (third predetermined time). That is, similar to the cooking of dumplings, in the cooking of yakisoba, since the amount of added water is small, the water evaporates in a short time during heating, and the rate of temperature rise thereafter is high. However, since it takes longer to raise the temperature than the cooking of dumplings, since it takes longer to raise the temperature, △ t2 is longer than the cooking of dumplings, but it is shorter than 700 seconds compared to other cooking. It should be detected. Therefore, it can distinguish from other cooking which requires a long time to detect an equilibrium state.

The fifth condition is that the time required to further increase from 105 ° C. (the fifth predetermined temperature) that is not reached without heating to a temperature as high as 20 ° C. (the sixth predetermined temperature) is within the fourth predetermined time (35 seconds). . As in the case of dumpling cooking, in the case of cooking yakisoba, since the temperature rises rapidly at the beginning of heating, this condition is also useful for determining whether the yakisoba is cooked or not.

When all of the above five conditions are satisfied, it is &quot; yaki soba determination &quot; Therefore, during the cooking of the yakisoba, the non-sticking means does not operate incorrectly, causing inconvenience to cooking.

In view of the above, in the case of cooking by adding moisture to the food during cooking, it is possible to discriminate between boiling dishes and steamed dishes, and in case of boiling dishes, the non-sticking means is operated, and in the case of steamed foods, non-sticking means This non-operating heating cooker is realized.

In addition, in the case of steamed dishes, by pressing the equilibrium temperature (Th), the anti-sticking means does not work, but the oil overheating preventing means. Even if the container temperature T continues to rise by heating, the heating force is suppressed, so that spontaneous ignition does not occur. In this way, in any cooking, the anti-sticking means or the oil overheating preventive means work to ensure safety.

As mentioned above, although the control apparatus of the heating cooker which concerns on this invention was described, the application range of this invention is not limited to the above-mentioned embodiment. That is, the present invention can be changed and improved in various forms based on the knowledge of those skilled in the art.

For example, in the present embodiment, cooking of dumplings and yakisoba is described, but any cooking can be controlled as long as the cooking is steamed and added with water during heating.

In the present embodiment, the time from the start of the stop is counted, but this may be counted from the time when the ignition time or the equilibrium state is reached before the predetermined temperature is reached.

As described above, according to the present invention, when cooking with cooking water while cooking, the boiling and steamed dishes are discriminated, and the simmering preventive means operates during the boiling dishes, It is possible to realize a heating cooker in which the non-stick prevention means does not work.

Claims (7)

The heating amount of the heating means, the temperature sensor for detecting the temperature of the cooking vessel, and the temperature detected by the temperature sensor are zero when the temperature reaches the equilibrium temperature, and then the temperature rises above the first predetermined temperature from the equilibrium temperature. Or in a heat cooker having non-stick prevention means for reducing to near zero, The temperature sensor detects a pattern of "heating up at the heating start temperature, then cooling, and then heating up again after cooling", and prohibiting the operation of the anti-stick means when the minimum temperature at the time of cooling is above the second predetermined temperature. Cooker. The heating amount of the heating means, the temperature sensor for detecting the temperature of the cooking vessel, and the temperature detected by the temperature sensor are zero when the temperature reaches the equilibrium temperature, and then the temperature rises above the first predetermined temperature from the equilibrium temperature. Or in a heat cooker having non-stick prevention means for reducing to near zero, A heating cooker which prohibits the operation of the anti-stick means when the elapsed time from the start of heating until the detection of the balance phenomenon is shorter than the first predetermined time. The heating amount of the heating means, the temperature sensor for detecting the temperature of the cooking vessel, and the temperature detected by the temperature sensor are zero when the temperature reaches the equilibrium temperature, and then the temperature rises above the first predetermined temperature from the equilibrium temperature. Or in a heat cooker having non-stick prevention means for reducing to near zero, A heating cooker which prohibits the operation of the non-sticking means when the time required to further rise from the temperature higher by the third predetermined temperature to the temperature higher by the fourth predetermined temperature than the equilibrium temperature is within the second predetermined time. The heating amount of the heating means, the temperature sensor for detecting the temperature of the cooking vessel, and the temperature detected by the temperature sensor are zero when the temperature reaches the equilibrium temperature, and then the temperature rises above the first predetermined temperature from the equilibrium temperature. Or in a heat cooker having non-stick prevention means for reducing to near zero, A heating cooker which prohibits the operation of the seizure preventing means when the time taken to rise from the start of heating to a temperature higher by the first predetermined temperature than the equilibrium temperature is within the third predetermined time. A heating cooker which prevents the non-sticking means from operating only when at least two or more events of claim 1 occur. At least one event of claim 1 has occurred, and is pressed when the time required to further increase from the fifth predetermined temperature, which does not reach without heating, to a temperature as high as the sixth predetermined temperature is within the fourth predetermined time. Heat cooker to prevent the prevention means from working. The method according to any one of claims 2 to 6, A heating cooker characterized in that the first predetermined time in claim 2, the second predetermined time in claim 3, or the third predetermined time in claim 4 are switched in accordance with the detected equilibrium temperature.