JPH0652130B2 - Cooking device - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cooking device that detects humidity and controls heating.

(B) Prior art In the cooking device disclosed in Japanese Patent Publication No. 6110738, a humidity sensor for detecting the humidity in the heating chamber is provided, and heating is controlled according to the humidity detected by the sensor.

However, in this case, in spite of the same cooking, the way of generating steam from the food into the heating chamber is considerably different depending on the amount of the food or the way of covering the food container.
Even if the same cooking is performed, if heating is controlled according to the detected humidity under the same cooking sequence, a satisfactory result cannot be obtained.

(C) The problem to be solved by the invention The present invention is satisfied as long as the same cooking is performed, even if the generation of water vapor from the food into the heating chamber is considerably different depending on the amount of the food or the method of covering the food container. It is intended to provide a cooker capable of obtaining a perfect finish.

(D) Means for Solving the Problems As a first configuration of the present invention, a humidity sensor for detecting the humidity during heating, and a control unit for controlling heating according to the humidity detected by the humidity sensor are provided. In the cooker, the control unit calculates a humidity increase rate at the initial heating time, and when the humidity increase rate is equal to or higher than a predetermined increase rate, sets the first humidity level and heats up to the first humidity level. , Means for setting a second humidity level to heat to the second humidity level when the rate of increase in humidity is less than the predetermined rate of increase, and, if heating to the first level of humidity has been performed, required so far A means for further heating for a time obtained by multiplying the time by a predetermined coefficient, and a means for further heating for a time obtained by multiplying the required time so far by a coefficient according to the required time when the heating is performed to the second humidity level. Have and.

Further, as a second configuration, in a cooking device provided with a humidity sensor for detecting humidity during heating, and a control unit for controlling heating according to the humidity detected by the humidity sensor, Means for calculating a humidity increase rate at a time, and when the humidity increase rate is equal to or higher than a predetermined increase rate, a first humidity level is set to heat to the first humidity level, and the humidity increase rate is less than the predetermined increase rate. If the second humidity level is set,
Means for heating to the humidity level, means for further heating for a time obtained by multiplying the required time so far by a predetermined coefficient, and means for continuously heating for a predetermined time after the heating, when heating to the first humidity level is performed. And a means for further heating for a time obtained by multiplying the required time by another predetermined coefficient when the required time so far is equal to or longer than a predetermined time value when the second humidity level is heated, A means for continuously heating for a time corresponding to the rate of increase in humidity in the heating after heating, and a heating time up to the second humidity level, when the required time so far is less than the predetermined time value, And heating means for further heating for a time obtained by multiplying the required time by another predetermined coefficient, and means for subsequently heating for another predetermined time after the heating.

(E) Action The first configuration shows a cooking sequence for cooking boiled food such as boiled Koya tofu, and the second configuration shows a cooking sequence for boiling cooking such as stew. Also in this case, a plurality of heating courses in each cooking sequence are divided according to the degree of generation of water vapor on the way, that is, the degree of change in the detected humidity.

(F) Embodiment FIG. 1 and FIG. 2 show the structure of the cooker according to the embodiment of the present invention, in which the heating chamber (2) is arranged in the cooker main body (1) and the main body (1) is A door (3) and a keyboard (4) are arranged on the front side. Microwaves are supplied from the magnetron (5) into the heating chamber (2), and the food (6) in the heating chamber (2) is microwave-heated. Water vapor and the like generated from the food (6) into the heating chamber (2) during such heating is then discharged to the outside through the exhaust duct (7). At this time, an absolute humidity sensor (8) is arranged in the exhaust duct (7), and the humidity sensor (8)
Detects the absolute humidity in the heating chamber (2) by means of the steam passing through the exhaust duct (7).

FIG. 3 shows a circuit of the cooker, and the control of the cooker is controlled by a control unit, that is, a microcomputer (9). That is,
The microcomputer controls the microwave heating by driving the magnetron (5) according to the operation information on the keyboard (4) and the humidity information detected by the humidity sensor (8).

FIG. 4 shows a cooking sequence for such boiled food cooking when the boiled food key (4a) is operated on the keyboard (4) to cook boiled food such as boiled Koya tofu.

In order to explain cooking of stewed food based on the figure, heating at 100% microwave output is started according to the operation of the stewed food key (4a). Then, the rate of increase in humidity at the beginning of heating is calculated. That is, the voltage V _S1 corresponding to the detected humidity 15 seconds after the start of heating and the voltage V _S2 corresponding to the detected humidity 2 minutes after the start of heating are obtained, and the difference between these voltages (V _S2 −V _S1 ) is calculated. To do. Therefore, the voltage difference (V _S2 −
Determine what the rate of increase of V _S1 ) is.

At this time, when the voltage difference (V _S2 −V _S1 ) is 0.5 V or more, which is the predetermined increase rate, the amount of food is small and the food container does not have a lid, that is, the food is heated quickly and a large amount of steam is present. Is determined to occur without being affected by the lid in the heating chamber (2), and accordingly, the first humidity level V _SA1 (=
V _S1 +2.5 Volts) and heat until the sensed humidity reaches such a first humidity level V _SA1 . When such heating is performed, the heating is stopped thereafter. During this time, the food is seasoned and the food is stirred. Then, heating is restarted, but in this case, the microwave output is set to 50%.

After that, the time K ₁ T obtained by multiplying the time TA required to reach the first humidity level V _SA1 by a predetermined coefficient K ₁ (= 2.5)
Further heat only A. Alternatively, after such heating, the voltage V _S3 corresponding to the detected humidity after 15 seconds has elapsed is obtained, and the humidity level V _SB (= V _S3 +2 V) is set based on this voltage V _S3 , and the detected humidity is Heat until humidity level V _SB is reached. However, normally, the above time K ₁ T _A elapses until such a humidity level is reached, and heating in this case takes time K ₁
The process ends based on the progress of TA. The heating is terminated based on the reaching of the humidity level V _SB only when the time K ₁ TA is too long for some reason.

Next, when the voltage difference (V _S2 −V _S1 ) is another predetermined increase rate of voltage difference of 0.1 V or more and less than 0.5 V, the amount of food is large and the food container does not have a lid, that is, the food is heated. However, it is judged that such water vapor is generated in the heating chamber (2) without being affected by the lid, and other first humidity is responded accordingly. A level V _SA1 ′ (= V _S1 +2 volts) is set and heating is performed until the sensed humidity reaches such level V _SA1 ′. When such heating is performed, the voltage difference (V _S2 −V _S1 ) is then detected.
The same control is executed as when 0.5 V or higher.

Furthermore, if the voltage difference (V _S2 −V _S1 ) is less than 0.1 V, which is less than each of the predetermined rising rates, the corner food container is covered regardless of the amount of food. It was judged that the amount of steam generated in the heating chamber (2) was quite small,
The second humidity level V _SA2 (= V _S1 +0.3 volt) is set accordingly and heating is performed until the detected humidity reaches such level V _SA2 . When such heating is performed, the heating is stopped thereafter. During this time, the food is seasoned and the food is stirred. Then, heating is restarted, and in this case also, the microwave output is set to 50%.

Thereafter, heating is further performed for a time obtained by multiplying the required time TA until reaching the second humidity level V _SA2 by a coefficient corresponding to the required time.

At this time, if the required time TA is 6 minutes or more, it is determined that the amount of food is large, the progress of heating is slow, the generation of steam from the food is slow, and the second humidity level V _SA2 is not reached at all. Then, a coefficient K ₂ (= 2) corresponding to this is set, and the heating time thereafter is K ₂ TA.

Further, when the required time TA is 5 minutes or more and less than 6 minutes, the amount of food is medium, the progress of heating is faster than in the case described above, and the method of generating steam from the food is relatively fast, which is the second humidity level. It is determined that V _SA2 has been reached relatively quickly, and the coefficient K ₂ ′ (= 3) is set accordingly, and the heating time thereafter is K ₂ ′ TA.

Further, when the predetermined time TA is less than 5 minutes, it is determined that the amount of food is small, the progress of heating is fast, the generation of steam from the food is fairly fast, and the second humidity level V _SA2 is reached quickly. A coefficient K ₂ ″ (= 4) corresponding to this is set, and the heating time thereafter is K ₂ ″ TA.

If the heating time K ₂ TA, K ₂ 'TA, K ₂ "TA is too long for some reason, the humidity level V based on the voltage V _S3 corresponding to the detected humidity after 15 seconds elapses in such heating. _SB
The heating is terminated by (= V _S3 +2 V) as described above.

Here, in the cooked boiled food, the cooking sequence differs in the degree of generation of water vapor depending on the amount of food and the presence or absence of a lid of the food container. Refer to the above values as shown in the following table.
It is divided into two heating courses, and the optimum finish can be obtained depending on the amount of food and the presence or absence of a lid.

FIG. 5 is a flow chart showing the control of the microcomputer (9) in the case of executing the above-mentioned boiled-boiled cooking, and the cooking sequence of the above-mentioned boiled-boiled cooking will be described again based on the chart.

When the starter key (4c) is operated by operating the cooked food key (4a) on the keyboard (4), heating at 100% output is started and the timer TR in the microcomputer (9) is cleared to Start counting up count (A1 step). When the timer TR counts 15 seconds (A2 step), the detected humidity voltage V
_S1 is memorized (A3 step), and then the above-mentioned timing content is 2
When the number of minutes is reached (A4 step), the detected humidity voltage V _S2 is stored (A5 step).

When the voltage difference (V _S2 −V _S1 ) is 0.5 V or more (A6 step), the first humidity level V _SA1 (= V _S1 +)
(2.5V) is set and the above heating is continued until the detected humidity reaches such level V _SA1 (step A7), and when such reaching is made thereafter, the timer TR stops counting and the above heating is performed. Stopping is interrupted, and the time content of the timer TR, that is, the required time TA so far is multiplied by a predetermined coefficient K ₁ to set a time K ₁ TA (A8 step). When the start key (4c) is operated again by adding seasoning to the food or stirring the food (A9 step), heating is restarted at 50% output and the timer TR is cleared to count up the time. Start (A1
0 steps). After that, when the measured content reaches 15 seconds (A11 step), the detected humidity voltage V _S3 is stored, the humidity level V _SB (= V _S3 +2 V) is set (A12 step), and the time K ₁ TA elapses. The heating is continued until the detected humidity reaches V _SB (step A13). The normal time K ₁ TA elapses first, and when this elapses, heating is terminated (A14 step).

Next, if the voltage difference (V _S2 −V _S1 ) is 0.1 V or more and less than 0.5 V (step A15), another first humidity level V _SA1 ′ (= V _S1 +2 V) is set and the detected humidity is detected. Heating is continued until the temperature reaches such level V _SA1 ′ (step A16). After that, steps A8 to A14 are executed.

Further, if the voltage difference (V _S2 −V _S1 ) is less than 0.1 V, the second humidity level V _SA2 (= V _S1 +0.3 V) is set, and the detected humidity reaches the level V _SA2 . Heating is continued until (A17 step). After that, the timer TR stops counting and the heating is stopped (A1).
8 steps).

Then, if the timed content of the timer TR, that is, the required time TA up to now is 6 minutes or more (step A19), the time K ₂ TA is set (step A20). After that, when the start key (4c) is operated again (A21 step,) after performing the same processing as described above, the A22 to A26 steps corresponding to the A10 to A14 steps are executed thereafter. However, in the A25 step, instead of the time K ₁ TA, the time K ₂ T
The progress of A is judged.

If the required time TA is 5 minutes or more and less than 6 minutes (A
27 step) and the time K ₂ 'TA is set (A28 step). After that, A29 according to A21 to A26 steps
~ A34 step is executed. However, over time K ₂ 'TA instead of time K ₂ TA in A33 steps are determined.

Further, if the required time TA is less than 5 minutes, the time K ₂ ″ TA is set (step A35).
-A36-A41 steps according to A26 step are performed. However, the time instead of the time K ₂ TA in A40 Step K ₂ "course of TA is determined.

FIG. 6 shows a cooking sequence for such stew cooking when the stew key (4b) is operated on the keyboard (4) to perform stew cooking.

To explain the boiling cooking based on the figure, heating at 100% microwave output is started in accordance with the operation of the boiling key (4b). Then, as in the case of boiled dish cooking, the rate of increase in humidity at the beginning of heating is calculated. That is, the voltage V _S1 corresponding to the detected humidity 15 seconds after the start of heating and the voltage V _S2 corresponding to the detected humidity 2 minutes after the start of heating are obtained, and the difference between these voltages (V _S2 −V _S1 ) is calculated. To do. Then, it is determined what the rate of increase in the voltage difference (V _S2 −V _S1 ) which is the rate of increase in humidity.

At this time, if the voltage difference (V _S2 −V _S1 ) is a voltage difference of 0.2 V or more, which is a predetermined increase rate, the food container has no lid or the amount of food is small, that is, water vapor from the food has an effect on the lid. It is determined that the food is being generated in the heating chamber (2) without being received, or that the food is rapidly heated and a large amount of water vapor is generated from the food, and accordingly the first humidity level V _SA1 (= V _S1 +1. 5 V) and the detected humidity is the first humidity level V _SA1
Heat until it reaches. When such heating is performed, heating is further performed for a time K ₁ TA obtained by multiplying the required time TA up to this point by a predetermined coefficient K ₁ (= 0.8). Then the heating is interrupted. During this time, the food is seasoned and the food is stirred. Then, heating is restarted. If such resumption of heating is not performed even after 5 minutes have elapsed from the interruption, the resumption of heating is automatically performed at the point of 5 minutes. The microwave output after restarting heating is 50%. Then, a predetermined time T ₁ (= 30
Heat only).

Next, if the voltage difference (V _S2 −V _S1 ) is less than the voltage difference of 0.2 V, which is the predetermined rate of increase, the corner food container is capped regardless of the amount of food and the heating is performed. Chamber (2)
It is determined that the amount of water vapor generated inside is considerably small, and the second humidity level V _SA2 (= V _S1 +0.3 V) is set accordingly, and heating is performed until the detected humidity reaches such level V _SA2. To do.

After that, the required time TA so far is a predetermined time value 1
If it is 0 minutes or more, it is determined that the amount of food is large and the progress of heating is slow and the second humidity level V _SA2 is not reached at all, and other predetermined coefficient K ₂ (= 0.8 in this case The coefficient is set to the same as the coefficient K ₁ ), and the coefficient K ₂ is further heated for the time K ₂ TA obtained by multiplying the required time TA. Then, similarly, the heating is interrupted, and then the heating at the microwave output of 50% is restarted.

Then, heating is continued for a time corresponding to the rate of increase in humidity during heating at the time K ₂ TA. That is, the desired time is determined according to the time t required for the detected humidity voltage to rise 0.7 V from the second humidity level V _SA2, and heating is continued for that time.

At this time, if the time t is 2 minutes or more, it is judged that the amount of food is large even if the amount of food is large and the progress of heating is slow (V _SA2 +0.7 volt) and does not reach at all. Alternatively, it is determined that the concentration of the food is so thin that convection of the food is likely to occur, and the progress of heating of the entire food is slow (V _SA2 +0.7 volt). Then, heating is performed for a time T ₂ (= 60 minutes) corresponding to this.

When the time t is less than 2 minutes, the amount of food is small even if the amount of food is large, and the heating progresses quickly (V
_SA2 + 0.7 volt) will be reached quickly. Alternatively, it is determined that the food concentration is high and convection of the food is difficult to occur, and a portion of the food that is heated quickly occurs (V _SA2 +0.7 volt) quickly. Thus, the time T ₃ (= 50
Heat only).

Further, when the required time TA is less than 10 minutes, the amount of food is small and heating progresses quickly, so that the second humidity level V is reached.
_It is determined that _SA2 has been reached quickly, and another predetermined coefficient K ₃ (= 0.5) corresponding to this is set, and the coefficient K ₃ is further heated for the time K ₃ TA obtained by multiplying the required time TA. Then, similarly, the heating is interrupted, and then the heating at the microwave output of 50% is restarted. Then, a predetermined time T ₄
Heat only (= 40 minutes).

Here, in the boiling cooking, the cooking sequence is different in the degree of generation of water vapor depending on the amount of food and the presence or absence of the lid of the food container, and referring to the above-mentioned values, there are four heating courses as shown in the following table. Optimal finish according to the amount of food, amount of food, and the presence of lid.

FIG. 7 is a flow chart showing the control of the microcomputer (9) when executing the above-mentioned stew cooking, and the cooking sequence of the above stew cooking will be explained again based on the chart.

When the stew key (4b) is operated with the keyboard (4) and the start key (4c) is operated, heating at 100% output is started and the timer TR in the microcomputer (9) is cleared and the timer is used. Start counting up count (step B1). Then, when the measured content of the timer TR reaches 15 seconds (step B2), the detected humidity voltage V
_S1 is memorized (step B3), and then the above-mentioned timing contents are 2
When the number of minutes is reached (step B4), the detected humidity voltage V _S2 is stored (step B5).

When the voltage difference (V _S2 −V _S1 ) is 0.2 V or more (step B6), the first humidity level V _SA1 (= V _S1 +
1.5 V) is set and the above heating is continued until the detected humidity reaches the level V _SA1 (step B7), and then the timed content of the timer TR, that is, the time T required so far.
A is heated by a coefficient K ₁ for a time K ₁ TA (B8 step). When the time K ₁ TA has elapsed, the heating is stopped and interrupted (step B9). Then, add the seasoning to the food or stir the food, and press the start key (4
When c) is operated, or when the interruption time reaches 5 minutes (B
10 steps), and this time restarts heating at 50% output (B11 step). After that, when the time T ₁ elapses (B
(12 steps), and heating is completed (B13 step).

Next, when the voltage difference (V _S2 −V _S1 ) is less than 0.2 V, the second humidity level V _SA2 (= V _S1 +0.3 V) is set and the detected humidity reaches the level V _SA2 . Heating is continued until (B14 step).

Then, the timing content of the timer TR, that is, the time T required so far
When A is 10 minutes or more (B15 step), time K ₂
Start timekeeping of TA and microcomputer (9)
Then, the other timer TR 'is cleared and the timer starts counting up (step B16). Next, when the detected humidity reaches (V _SA2 +0.7 V) (step B17), the time counting by the other timer TR 'is stopped (B18).
After that, when the time K ₂ TA elapses (B19)
Step) and stop heating and interrupt (step B20).
Similarly, when the start key (4c) is operated or the interruption time reaches 5 minutes (step B21), heating is restarted at 50% output (step B22).

And Thus, the clocking time or time t of the other timer TR 'is not less than 2 minutes (B23 step), and determines whether the elapsed time T ₂ (B24 step), when forming the lapse determining The heating is finished (B25 step).

If the time t is less than 2 minutes, it is determined whether or not the time T ₃ has elapsed (step B26), and if the elapsed time is determined, the heating is terminated (step B27).

Further, if the required time TA is less than 10 minutes, B
Steps B28 to B33 according to steps 8 to B13 are executed. However, B28 elapsed time K ₃ TA instead of time in Step K ₁ TA is determined, over time instead of the time T ₁ in B32 Step T ₄ are determined.

(G) According to the present invention, according to the present invention, in a cooking sequence such as boiled or boiled cooking, even if the degree of generation of water vapor in the heating chamber varies depending on the amount of food and the presence or absence of a lid of the food container, etc. Therefore, the optimum finished state can be obtained without being influenced by the amount of food, the presence or absence of the lid of the food container, etc.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings show a cooking device according to an embodiment of the present invention, wherein FIG. 1 is an external perspective view, FIG. 2 is a sectional view, FIG. 3 is a circuit diagram, and FIG. Time-Detected Humidity Voltage Relationship Diagram, No. 5
The figure shows the flowchart for executing cooking of boiled fish, No. 6
The figure is a time-sensing humidity voltage relationship diagram showing a boiling cooking sequence, and FIG. 7 is a flow chart for executing the cooking cooking. (8)… Absolute humidity sensor, (9)… Microcomputer.

Claims (2)

[Claims] 1. A cooking device comprising a humidity sensor for detecting humidity during heating and a controller for controlling heating according to the humidity detected by the humidity sensor, wherein the controller is the humidity at the beginning of heating. A means for calculating an increase rate, and when the humidity increase rate is equal to or higher than a predetermined increase rate, a first humidity level is set to heat to the first humidity level, and when the humidity increase rate is less than the predetermined increase rate, A means for setting a second humidity level and heating to the second humidity level; and a means for further heating for a time obtained by multiplying the required time so far by a predetermined coefficient when the heating to the first humidity level is performed. The heating device further comprises means for further heating, when heated up to the second humidity level, for a time obtained by multiplying a required time until now by a coefficient according to the required time. 2. A cooking device comprising a humidity sensor for detecting humidity during heating and a controller for controlling heating according to the humidity detected by the humidity sensor, wherein the controller is the humidity at the initial stage of heating. A means for calculating an increase rate, and when the humidity increase rate is equal to or higher than a predetermined increase rate, a first humidity level is set to heat to the first humidity level, and when the humidity increase rate is less than the predetermined increase rate, A means for setting a second humidity level and heating to the second humidity level; and a means for further heating for a time obtained by multiplying the required time so far by a predetermined coefficient when the heating to the first humidity level is performed. , A means for continuously heating for a predetermined time after the heating, and when the heating up to the second humidity level is performed, if the required time so far is a predetermined time value or more, another predetermined coefficient is added to the required time. A means for further heating for the multiplied time, Means for subsequently heated for a time corresponding to the humidity rate of increase in the thermal after 斯 Ru heating, the second
When heating up to the humidity level is performed, if the required time so far is less than the predetermined time value, means for further heating for a time obtained by multiplying the required time by another predetermined coefficient, and after heating And a means for continuously heating the same for a predetermined period of time.