JP3133975B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker that detects the temperature of a cooking vessel with a temperature sensor and controls the amount of heating of a heat source so that porridge can be cooked based on the temperature detected by the temperature sensor. .

[0002]

2. Description of the Related Art Generally, the procedure for cooking porridge is to use a cooking vessel with a lid, such as a culture pot, to heat it with a large amount of heat and bring it to a boil, and then reduce the amount of heat so that appropriate stickiness occurs. The rice is cooked until it becomes soft. On the other hand, in order to cook the porridge without failure, it is conceivable to automatically adjust the heating amount when cooking the porridge. The present inventors, when cooking porridge, keep the heating amount small for a certain period of time from the start of heating, increase the heating amount before boiling, and keep the heating amount large for some time after boiling. It has been found that a procedure in which water is removed and then cooked with a reduced amount of heating is a suitable heat control for cooking rice porridge with appropriate stickiness and soft rice.

[0003]

By the way, in a cooking device such as a gas stove, the size and material of the cooking container are not constant and the amount of porridge is not constant. The amount may be insufficient. In addition, even when the heating amount is automatically adjusted, if the flow rate of the fuel gas is controlled by the appliance plug with priority, the heating amount adjusted by the appliance plug may be insufficient with respect to the amount of the food. If the amount of heating is relatively short for the food, the food cannot be heated sufficiently,
There is a problem in that a large amount of water remains and the stickiness is not properly obtained, and the rice does not become soft.

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object the purpose of automatically adjusting the amount of heating to the amount of food including a cooking container so that the porridge can be cooked as well as possible. It is an object of the present invention to provide a heating cooker that can perform the cooking.

[0005]

According to a first aspect of the present invention, there is provided a heat source for heating a cooking vessel, a temperature sensor for detecting a temperature of the cooking vessel, a timer for measuring a heating time, a temperature detected by the temperature sensor, and a timer. And a control circuit for adjusting the heating amount of the heat source based on the heating time measured by
The control circuit increases the heating amount of the heat source when the initial heating period timed by the timer elapses from the start of heating by the heat source when cooking the porridge, and the equilibrium of the temperature detected by the temperature sensor after the end of the initial heating period. Equilibrium detection means for detecting the state, heating means for reducing the amount of heating after the equilibrium detection means detects the equilibrium state, and stopping the heating at the end of the cooking time period timed by the timer, and ending the initial heating period When the detected temperature at the time is lower than the threshold value, the rise time required for the temperature rise from the lower limit temperature to the upper limit temperature of the measurement range set between this threshold value and the temperature at which the equilibrium state is detected is measured, and the equilibrium state is measured. A heating time correcting means for extending the holding time from detection to the cooking period within a prescribed range as the rising time is longer. A.

According to a second aspect of the present invention, in the first aspect, the initial heating period is 10 minutes, the threshold is 90 ° C., the measurement range is 90 to 100 ° C., and the rising time is 10 minutes.
When the time is in the range of 0 to 200 seconds, the value obtained by subtracting 100 seconds from the rising time in seconds and adding 6 to the value obtained by adding 420 is the holding time, and the rising time is 100 seconds or less. For 6 minutes and 200 seconds or more, 17 minutes is used.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present embodiment, a gas stove is exemplified as a heating cooker, but the technical concept of the present invention is applicable to various heating cookers such as a heating wire, a halogen heater, and an induction heating cooker. is there. In addition, since the purpose is to cook porridge, a cooking container with a lid, such as a culture pot, is assumed. In addition, as a gas stove, cooking with water, which is a food with a lot of moisture such as boiled food and fired food,
A gas stove is provided which has a function of discriminating between cooking of fried food such as fried food in which cooking oil is heated and cooked. However, since the control of heat power of porridge is different from that of general cooking of water, the porridge is cooked. Sometimes the user presses a switch button (not shown)
Is operated and specified.

In this embodiment, as shown in FIG. 1, a temperature sensor 6 composed of a thermistor is disposed near the center of a gas burner 8 provided in the gas stove 1, and the temperature sensor 6 is provided with a built-in pressure spring (not shown). ) Is urged upward in the figure. The temperature sensor 6 is usually a gas burner 8
It is arranged so that the flame does not hit directly. Further, in a state where the cooking container 5 such as a pot or a frying pan is not placed on the virtues 4 arranged around the gas burner 8, the tip surface (upper surface in the figure) of the temperature sensor 6 is higher than the upper surface of the virtues 4. Protrude. Therefore, when the cooking container 5 is placed on Gotoku 4,
The pressure spring is compressed, and the temperature sensor 6 elastically contacts the bottom of the cooking vessel 5. Therefore, the temperature at the bottom of the cooking container 5 can be detected by the temperature sensor 6.

On the flow path of the fuel gas to the gas burner 8,
An instrument plug 2 for manually igniting and extinguishing the gas burner 8 and adjusting the flow rate of the fuel gas, and a function of automatically adjusting the flow rate to the gas burner 8 under the control of a control circuit 7 described later, and shutting off the fuel gas in the event of an abnormality. And a gas supply control device 3 having the same. The gas supply control device 3 includes a safety valve 3a that is an electromagnetic valve that is opened when the gas burner 8 is ignited.
And a flow control valve 3b composed of an electromagnetic valve for controlling the flow rate of the fuel gas supplied to the gas burner 8. A bypass passage 3c is provided in parallel with the flow control valve 3b, and the supply amount of the fuel gas to the gas burner 8 can be switched stepwise according to the opening and closing of the flow control valve 3b. In the present embodiment, an example in which the supply amount of the fuel gas is switched in two stages is shown. However, if it is necessary to switch in three or more stages, a plurality of flow control valves 3b may be provided and a plurality of flow paths may be provided in parallel. . By providing such a flow control valve 3b, the heating power of the gas burner 8 can be switched by opening and closing the flow control valve 3b while the gas burner 8 is ignited. In the following, a state in which the thermal power is large is referred to as medium fire, and a state in which the thermal power is small is referred to as small fire. (In the present embodiment, since the thermal power of the gas burner 8 is switched between two stages, it should be called large fire and small fire. But the purpose is to cook porridge,
It is called a medium fire because the relative heating power to the maximum output calorific value of the gas burner 8 is moderate.

The safety valve 3a and the flow control valve 3b are controlled by a control circuit 7. The safety valve 3a is opened together with the operation of the instrument plug 2 when the gas burner 8 is ignited, and is closed when the combustion of the gas burner 8 is stopped.
In the present embodiment, the porridge is closed when the porridge is cooked. The heating time by the gas burner 8 after the safety valve 3a is opened is measured by the timer 9. The control circuit 7 mainly has a microcomputer, and controls the safety valve 3a and the flow control valve 3b based on the temperature detected by the temperature sensor 6 and the heating time measured by the timer 9.

[0011] In order to automatically control the heat when cooking the porridge, it is necessary to determine whether or not the food in the cooking vessel 5 has reached a boiling state. Is provided with an equilibrium detecting means 11. An initial heating period T1 which is a fixed time period (for example, 10 minutes) timed by the timer 9 from the ignition of the gas burner 8 is an initial heating means 12 for setting a small fire, and a heating operation for reducing the heating power after reaching a boiling state and for cooking. Means 13 are also provided. The present invention is characterized in that the heating time correcting means 14 for adjusting the holding time Tk, which is a period from when the equilibrium state is detected to when the heating power is reduced, is provided. This function will be described later.

Thus, as shown in FIG. 4, the gas burner 8 is heated by a small flame during the initial heating period T1 from the ignition of the gas burner 8, and is switched to the medium heat when the initial heating period T1 ends and the equilibrium detection period T2 is reached. When the food is almost boiling in the equilibrium detection period T2, the equilibrium state where the temperature detected by the temperature sensor 6 does not change with time is small. The equilibrium detecting means 11 detects such an equilibrium state. For example, the equilibrium detecting means 11 samples the detected temperature at regular time intervals, and the dispersion of the specified number (for example, 5) of sampled values can be less than the threshold value. In this case, it is determined that an equilibrium state has been reached.

When the equilibrium state is detected at time ta in this way, the holding time Tk (for example, 6
The minute) is heated by medium heat to end the equilibrium detection period T2. Thereafter, during the cooking period T3, which is a fixed time (for example, 22 minutes) from the end of the equilibrium detection period T2, heating is continued with the heat of the gas burner 8 as a small fire, and the safety valve 3a is turned off when the cooking period T3 ends. Close and extinguish the gas burner 8. In the present embodiment, the heating means 12 manages the thermal power of the gas burner 8 after the equilibrium state is detected, and the heating means 12 first terminates the equilibrium detection period T2 after a certain time from the detection of the equilibrium state. Then, the heat power is reduced to low heat. Here, the heating power of the small fire is set to such an extent that the temperature of the food is kept at approximately 100 ° C.

When the heating power of the gas burner 8 is controlled as described above, the temperature of the food in the cooking vessel 5 and the temperature detected by the temperature sensor 6 change as shown in FIG. Here, (dashed line) in FIG. 3B indicates the temperature of the food, and (solid line) indicates the detected temperature. Further, the holding time Tk is fixed at a fixed time. In this case, even if the heating amount is insufficient with respect to the amount of the cooked food, since the holding time Tk is constant, the moisture is not sufficiently scattered and the rice does not become sufficiently soft.

Therefore, in the present embodiment, the heating time correction means 14 is provided, and the detected temperature TH (see FIG. 3A) at the end of the initial heating period T1 is compared with a threshold value (for example, 90 ° C.). When TH is lower than the threshold value, it is determined that there is a possibility that the heating amount is insufficient, and a measurement range Ds (for example, 90 to 100 ° C.) which is set in advance in a temperature range from this threshold value until an equilibrium state is detected. The rise time T required for the temperature rise from the lower limit temperature to the upper limit temperature in ())
Measure x. If the rising time Tx obtained in this way is long, it means that the heating amount is insufficient for the cooked food. Therefore, the shortage of the heating amount is compensated by increasing the holding time Tk. Specifically, the holding time Tk and the rising time Tx are set according to the following equation. Tx ≦ 100 seconds: Tk = 6 minutes 100 seconds <Tx <200 seconds: Tk = 420 + 6 × (Tx
−100) (sec) 200 seconds ≦ Tx: Tk = 17 minutes In short, if the rising time Tx is 100 seconds or less, the holding time T
k is set to 6 minutes without extension, and the rise time Tx is 200
In seconds or more, the holding time Tk is 17 minutes, and the rising time Tx
Is in the range of 100 to 200 seconds, the holding time Tk is increased in proportion to the rising time Tx. In this way, the amount of the food is determined by the rising time Tx, and the holding time Tk
By adjusting the amount of heating, the amount of heating can be adjusted. Therefore, by adjusting the time of medium heat, the rice porridge can be sufficiently boiled and the water can be properly blown off, and the amount of heating can be adjusted properly to soften the rice. In other words, you can cook good-quality porridge.

FIG. 2 summarizes the operations described above. That is, when the state in which the rice porridge is cooked is selected (selected by the operation unit) and the gas burner 8 is ignited (S1), the gas burner 8 is set to low heat and heated (S2). Initial heating period T for a certain time
When 10 minutes have elapsed (S3), the medium is switched to medium heat (S4), and the food in the cooking container 5 is boiled. Temperature TH detected by temperature sensor 6 immediately after switching to medium heat
If the temperature is 90 ° C. or higher (S5), the equilibrium state in which the food boils is detected (S6). Six minutes after the detection of the equilibrium state (S7), the equilibrium detection period T2 is ended and switched to small fire. The heating power is reduced (S8). If the detected temperature TH is lower than 90 ° C. (S5), a rising time Tx of the detected temperature in the measurement range Ds is determined (S9). Thereafter, an equilibrium state is detected (S10), and a holding time Tk from when the equilibrium state is detected to when the equilibrium detection period T2 ends is determined according to the rising time Tx (S11). Specifically, if the rising time Tx is 100 seconds or less, the holding time Tk
Is set to 6 minutes (S12), and the rise time Tx is 100 to 200.
If it is seconds, the holding time Tk is given by Tk = F (Tx) = 420
+ 6 × (Tx−100) (seconds) (S13), and if the rising time Tx is 200 seconds or more, the holding time Tk is set to 17 minutes (S14). The processing after the end of the holding time Tk is the same as that in the case where the detected temperature TH is 90 ° C. or higher.
8). After shifting to the cooking period T3 in this way, when 22 minutes which is the cooking period T3 has elapsed (S15),
The fire of the gas burner 8 is extinguished (S16).

In each of the above-described embodiments, a thermistor is used as the temperature sensor 6. However, another temperature sensor may be used, and the temperature sensor 6 need not always be in contact with the bottom of the cooking vessel to detect the temperature of the cooking vessel. Good. For example, one that detects the temperature from the heat dose radiated from the cooking vessel or one that detects the internal temperature of the cooking vessel may be used.

[0018]

According to the first aspect of the present invention, the heat source for heating the cooking container, the temperature sensor for detecting the temperature of the cooking container, a timer for measuring the heating time, the temperature detected by the temperature sensor and the timer are used. A control circuit that adjusts the heating amount of the heat source based on the heating time, and the control circuit increases the heating amount of the heat source when the initial heating period timed by the timer elapses from the start of heating by the heat source when cooking the porridge. Initial heating means, and an equilibrium detection means for detecting the equilibrium state of the temperature detected by the temperature sensor after the end of the initial heating period,
A heating means for reducing the amount of heating after the equilibrium detection means detects the equilibrium state and stopping the heating at the end of the heating time period timed by the timer, and when the detected temperature at the end of the initial heating period is lower than a threshold value To
The rise time required for the temperature rise from the lower limit temperature to the upper limit temperature of the measurement range set between this threshold value and the temperature at which the equilibrium state is detected is measured and held until the transition from the detection of the equilibrium state to the cooking period. Heating time correction means for extending the time within the prescribed range as the rise time is longer, the temperature detected by the temperature sensor at the time when the heating amount is increased after the elapse of the initial heating period from the start of heating, Judges the relative amount of the amount of food including the cooking container and the amount of heating, and when the amount of heating is insufficient, extends the period during which the amount of heating is increased so that the water can fly sufficiently. It is. As a result, it is possible to cook porridge in which the amount of heating with respect to the amount of the cooked food is appropriately adjusted and the rice has appropriate stickiness and the rice is sufficiently soft.

According to a second aspect of the present invention, in the first aspect, the initial heating period is 10 minutes, the threshold is 90 ° C., the measurement range is 90 to 100 ° C., and the rising time is 10 minutes.
When the time is in the range of 0 to 200 seconds, the value obtained by subtracting 100 seconds from the rising time in seconds and adding 6 to the value obtained by adding 420 is the holding time, and the rising time is 100 seconds or less. In the case of 6 minutes or more, 200 minutes or more, the time is 17 minutes, so that appropriate conditions can be given when applied to the current product.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram showing an embodiment of the present invention.

FIG. 2 is an operation explanatory diagram showing a processing procedure of the above.

3A is an operation explanatory diagram when the heating amount is small, and FIG. 3B is an operation explanatory diagram when the heating amount is appropriate. FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Gas stove 2 Instrument plug 3 Gas supply control means 3a Safety valve 3b Flow control valve 3c Bypass path 4 Gotoku 5 Cooking vessel 6 Temperature sensor 7 Control circuit 8 Gas burner 9 Timer 11 Balance detection means 12 Initial heating means 13 Cooking means 14 Heating time correction means

────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Satoru Agane 1-15-152, Oka, Minami-shi, Minato-ku, Osaka-shi Inside Herman Co., Ltd. (72) Kenji Marusasa 1-1-52, Oka, Minami-shi, Minato-ku, Osaka-shi (56) References JP-B Hei 7-2131 (JP, B2) JP-B 6-75426 (JP, B2) Jiko Hei 6-32017 (JP, Y2) (58) Fields surveyed (Int) .Cl. ⁷ , DB name) F24C 3/12 A47J 27/00 109 F24C 7/04 301

Claims (2)

(57) [Claims] 1. A heat source for heating a cooking vessel, a temperature sensor for detecting a temperature of the cooking vessel, a timer for measuring a heating time, and a heat source based on a temperature detected by the temperature sensor and a heating time measured by the timer. A control circuit that adjusts the heating amount of the heat source, the control circuit increases the heating amount of the heat source when the initial heating period timed by the timer elapses from the start of heating by the heat source when cooking the porridge,
Equilibrium detection means for detecting the equilibrium state of the detected temperature by the temperature sensor after the end of the initial heating period, and heating at the end of the heating period timed by the timer while reducing the amount of heating after the equilibrium detection means detects the equilibrium state. When the detected temperature at the end of the initial heating period is lower than the threshold, when the detected temperature at the end of the initial heating period is lower than the lower limit temperature to the upper limit temperature of the measurement range set between the threshold and the temperature at which the equilibrium state is detected. A heating time correction unit that measures a rising time required for a temperature rise, and extends a holding time from detection of an equilibrium state to a transition to a cooking period within a prescribed range as the rising time is longer. Heating cooker. 2. An initial heating period is 10 minutes and the threshold is 90 minutes.
° C, when the measurement range is 90 to 100 ° C and the rise time is in the range of 100 to 200 seconds, the value obtained by subtracting 100 seconds from the rise time in seconds and doubling the value to 420 is 420.
The heating cooker according to claim 1, characterized in that the holding time is a value obtained by adding the following to the holding time, and the holding time is 6 minutes when the rising time is 100 seconds or less, and 17 minutes when the rising time is 200 seconds or more. .