JPS58153022A - Heat-cooking utensil - Google Patents

Abstract

PURPOSE:To provide a heat-cooking utensil adapted to prepare every kind of foods to be reasily edible at any time, by functioning to select a most suitable sensor of a plurality of different sensors and to control a heating means in response to an output given such a sensor. CONSTITUTION:When intending to warm a bottle of Japanese sake, for example, a heating means (a high frequency heating means 12 in this case) as appropriate to a heating object is selected by a heating means selector 15 which is actuated by depressing a key board 5 corresponding to a type of cooking (warming of Japanese sake). A sensor selecting section 10 is operated to select a most suitable sensor, that is a gas sensor 6, with reference to data prepared as to combination of cooking types and sensor types. The high frequency cooking means 12 starts cooking operation upon the cooling start key being depressed. The gas sensor 6 functions to detect a gas produced by the food, and a heating control section 14 detects its output signal reaching a preset level for rendering the heating means 11 inoperative.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heating cooking device, and one of a plurality of sensors that detects the heating state of an object to be heated.

The purpose is not only to select the most suitable temperature for the type of cooking, but also to open the operation of the heating means based on the output of this sensor so that the entire object to be heated is heated to the optimum state.

Generally heated and cooked! Currently, the heating time in the A position is set using a timer based on the user's intuition, experience, and cooking books.

The heating time had to be reduced by 1 depending on the amount and type of food, and the setting was very harsh, making it difficult to always heat the food to a ready-to-eat state.

As a way to solve this problem, there is a heating cooking device that uses all the sensors to check the heating state of the prize, but this is not fully satisfactory either.

In other words, there is a sensor that detects the amount of waste from the prize at the seam, or the amount of water vapor released from the food! il-
A humidity sensor that detects and detects the surface temperature of the prize.
Infrared sensors and the like are used to detect k[1], but scum sensors are quite sensitive to certain scum (e.g. alcohol), so if you cook a prize containing a large amount of alcohol, the scum concentration will increase. Cooking other prizes that can sufficiently detect changes in water 1. It is not possible to detect all of the scum that occurs when

It could not be said to be used in any kind of cooking.

'Also, since the amount of water vapor generated differs depending on the moisture content of the prize, if the moisture is low in the prize f:IJl (3), even though the heating is sufficient,
The 3t sensor cannot detect this and may cause overheating.
On the other hand, when food with a high moisture content was cooked, the heating was insufficient. On the other hand, infrared sensors can only detect the temperature on the surface of the food, so when cooking a large food, even if the inside is not heated enough, it will detect the temperature on the surface of the food and start the heating operation. In the case of cooking in which the food is stopped and cooked, or the food is spread out by the container, the surface temperature of the container must be detected, making it impossible to accurately detect the temperature of the prize. Furthermore, the weight sensor automatically sets the heating time based on the initial weight of the prize, and detects the degree of evaporation of food moisture based on the rate of change in food weight during cooking. It was necessary to weigh only the container in order to cancel the process, and if the initial temperature was different, the finished product would be different.This invention was abandoned in order to eliminate the disadvantages mentioned in -F. (4) By selecting the most suitable sensor for cooking from among several different types of sensors installed, and controlling the heating means by the output of this sender, the heating time can be reduced. The purpose of the present invention is to provide a JJIi thermal cooking device that can always keep food in perfect condition for all types of cooking without requiring timer settings.

Hereinafter, details of the present invention will be described according to the illustrated embodiments.
I will clarify.

! Figure a1 and Figure 2 show the entire heating cooking device of the present invention, where (1) is a heating chamber provided in the heater body (2), and (31 is the heating chamber (1)). A mounting table rotatably held on the bottom, (4) is the above main body +21K
Cooking projects f using the keys on the provided key fob (5)
：Cooking type setting section that sets and outputs cooking type information according to the cooking type information (61 is provided in the exhaust tact (7:), and is configured to control the amount of waste produced from the food placed in the heating chamber (1) during cooking. A waste sensor (81 is provided in the exhaust tact (7), which detects the waste and outputs a signal in accordance with the detected signal),
1) An infrared sensor that detects the surface temperature IW of the food placed inside and outputs a signal in accordance with this, (9) is installed on the -F side of the above-mentioned mounting table (3), and when cooking, the above-mentioned mounting table (3
A weight sensor that detects the weight of a slightly heated object placed on 1 and outputs a corresponding signal.

11J is selected in advance from among the waste sensor (61), the infrared sensor (8), and the weight sensor (9) described in - according to the cooking type information in the cooking type setting section (4). a sensor selection section that selects one of the three types of sensors t61 +81 +91 based on information on the optimal combination of each cooking type and each sensor and outputs an output signal of the sensor; ) is a heating means having a sieve frequency heating means 021 and a heater heating means 0 for heating the object to be heated in ), and f14+ is a heating means having a sieve frequency heating means 021 and a heater heating means 0 for heating the object to be heated in ). +151 is a heating means selection section that selects the heating means α according to the cooking type and type information.

(6) The operation when a prize is actually heated in the heating cooking apparatus configured as described above will be explained.

For example, when heating sake, add +1'! Place the l in a container such as a pot and place it on the mounting stand (in the heating chamber (1)).
3) Place it on top. Next, if you input the starting stone for cooking (i.e., warming sake) using the corresponding keys on all keyboards (51), the heating means selection section (15) selects the heating means suitable for this cooking (in this case, high-frequency heating means (1z)). is selected, and the sensor selection section (11 selects the sensor suitable for this cooking, that is, the waste sensor (6), from the four sets of pre-prepared sweetening information of the cooking type and one sensor type. do.

This is because sensors other than the waste sensor (6) cannot accurately detect the previous heating state.For example, in the case of a container with a small mouth such as a tokkuri, the infrared sensor (8) cannot detect the opening of the container using infrared light. It is not easy to place it on the mounting table (31) in a manner that corresponds to the position of the sensor (8), and the weight sensor (9) requires an operation (7) to adjust the weight of the tokkuri itself. If the initial temperature is higher or lower than the standard value, over or under heating will occur.
) is set to be selected. Now, if you press the cooking key (not shown), the high-frequency heating means 0
The heating reno work by 2 begins. And the gas sensor (
6) C) It detects the waste from the food and generates a signal corresponding to the degree of the waste.However, as heating progresses and the temperature of Wl increases, the evaporation of alcohol becomes active and the waste concentration increases. The signal output level of the waste sensor (6) reaches a value in some places, and the heating side rear part +141 detects this and turns on the heating means (in this case, the heating means ρν〃1 heating means +12
1) stops the operation.

In this way, the most suitable scum sensor for "warming sake" is selected from among the three types of sensors based on the information prepared in advance, so that the sake can be heated to just the right temperature.

In addition, in the above example, when 'warming the rice' is performed (8) (that is, the cass sensor is selected), K
However, the present invention is not limited to this.For example, when thawing frozen sashimi 8, an infrared sensor (8) is selected. In the case of thawing, the food is not heated to a high temperature by shaking, so the amount of waste generated from one food and the amount of change in it are very small, so the gas sensor (6) can detect the progress of cooking. ], the amount sensor + 91 is 11 〈 2 # influenced by the initial temperature of the food, and the shape and quality of the prize (for example, lean parts and oily parts), etc. This is because the sashimi may become boiled and lose its value as a fresh food due to the change in the degree of thawing.Therefore, an infrared sensor (8) is selected for thawing. And this infrared pure sensor (8
) outputs a signal with a level corresponding to the surface darkness of the food.

When this signal level reaches a predetermined value (that is, when the light surface temperature of one food item becomes around 0°C), the heating control @I
(1) Stops the operation of the heating means Il+ (9).

As another example, when stewing cooking is performed, the weight sensor (9) is selected. Generally speaking, simmering cooking takes a certain period of time (for example, 1 hour) from the time the food comes to a boil.
This is because it is simmered over low heat (that is, intermittent operation of the heating means 1111).

This is because by detecting the rate of change in weight per hour using a weight sensor (91), it is possible to easily detect the point at which boiling becomes active as the food weight decreases rapidly due to water evaporation. (In 61, there are big differences in the type and amount of gas generated depending on the type of simmering even for the same simmering cooking.The ``simmering cooking'' and one cooking type setting key are not satisfactory for all simmering cooking. , -!T. Infrared pure sensor - (8) When fully used, the temperature of the food cannot be directly detected because the container is often covered when cooking with soybean paste.Therefore, as mentioned above, the temperature of the food cannot be directly detected. As above, when the weight sensor is selected and the value of 1 weight change rate reaches the predetermined value, it is heated?tilI
The L'l* operation of the heating means (11) (10) is controlled by the decorative part (14), and for example, the frequency heating in this groove is changed from strong (i.e. continuous operation) to weak (
In other words, the cooking is completed by switching to intermittent operation and then simmering for a certain period of time.

In this way, we have selected the most suitable sensor for each type of cooking, detected the doneness of the a'4 process based on the signal output of that sensor, and controlled the heating means. It can be detected accurately.

Note that three sensors are used in the above embodiment.

Each of these sensors is a waste sensor, 5 infrared sieve sensors, and 1 weight sensor, but they are not limited to these sensors. sensor.

A sensor that detects the water vapor generated from silent prayer when it is hot, and an exhaust temperature sensor that detects the exhaust gas when exhausting from the above heating amount to the outside during heating, etc. are all combined. It goes without saying that various modifications can be made without departing from the gist of the invention.

(11) As described above, the present invention includes a plurality of sensors of two different types, selects only one sensor that is optimal for the cooking type set in the cooking type setting section, and outputs the sensor. Since the structure is equipped with a heating control unit that controls the operation of the heating means when a predetermined value is reached, the cooking process can be detected in the mold groove for all cooking, so the food can be cooked to the optimum state. The purpose of the present invention is to provide a heating cooking device that is capable of high practicality.

[Brief explanation of the drawing]

FIG. 1 is a front view showing an embodiment of the present invention. FIG. 2 is a block diagram of the tonnage thread. Note that the same reference numerals in the figures indicate the same parts, and (4) is a cooking type setting section. (6) is a gas sensor, (8) is an infrared sensor-1 (91 is a weight sensor, tlQl is a sensor selection section, til+ is a heating means, and ++41 is a heating control section. Agent Shin Kuzuno - (12)

Claims (1)

[Scope of Claims] Hl A heating cooking device comprising a heating chamber, a mounting table provided in the heating chamber, and a heating means for heating an object placed on the mounting table. , a number of sensors that detect the heating state of the object to be heated, a cooking type setting section that sets the type of cooking, and a cooking type setting section that sets the cooking type according to changes in different physical quantities during cooking. A sensor selection section selects one of the plurality of sensors based on the cooking line type information, and a part is recorded based on the output of the sensor selected by this sensor selection section.
A heating cooking device 6゜(2) characterized in that it is provided with a heating sub-side for controlling the operation of the heating means described in -4- for a heated object. an infrared sensor that detects the surface temperature of the heated object during heating; an internal temperature sensor that detects the internal temperature LW of the heated object during heating; A weight sensor that detects the condition of the heated object. A temperature sensor detects water vapor generated from the heated object during heating, and an exhaust temperature sensor detects the exhaust width when exhausting air from the heating chamber to the outside during heating, and at least two of the Towara sensors are used. Claim No. IJ, which is characterized in that it is equipped with the following sensor
A heating cooking device with a negative description.