KR920002418B1 - Automatic cooking appliance and method of cooking - Google Patents

Abstract

No content.

Description

Indirect heating method menu selection automatic cooking heating method and apparatus.

FIG. 1 is a graph of temperature-time curves of soups, soups, and soups in the same menu of the present invention, indicating that the same “boiling duration” irrespective of heating calorie and cooking amount can be applied.

2 is a temperature-time curve graph of one embodiment of the cooking and roasting dishes of the present invention, when the boiling duration is almost 0, the cooking completion temperature is set to the cooking temperature, and the boiling duration is set to a sufficiently long time than actual. A graph showing that the boiling temperature of regular dishes is set to the cooking temperature.

3 is a cooking state diagram showing that even in the same menu of the present invention, the speed of cooking solids in the same temperature atmosphere is the same even if the amount of cooking is different.

4 is a schematic diagram of an apparatus of the present invention.

5 is a configuration diagram of a control circuit and an apparatus in the case of using the microprocessor of the present invention.

* Explanation of symbols for main parts of the drawings

1: cooking container 2: heating unit (burner)

3: temperature sensor 4: control part

5: soup of cooking 6: fine adjustment

7: electromagnetic valve 8: gas valve

9: gas passage 10: solid (sieve) (dryer)

11: temperature sensor 12: timer

13: temperature setting section 14: time setting section

15: menu selection unit 16: microprocessor

17: alarm sound generating element 18: micro adjustment switch

Vcc: Power S1 ~ Sn: Menu (Menu or Cooking Characteristics)

The present invention relates to an automatic cooking heating method and an apparatus for an indirect heating apparatus capable of automatic cooking of Korean dishes such as soup, stew, and soup, as well as cooking, and the amount of cooking, weight of cooking temperature, The present invention relates to a heating method and apparatus in which heating is automatically stopped after optimal heating is automatically performed by selecting (designating) a desired menu without any manual determination of any physical quantity related to cooking time. The conventional techniques proposed so far have all been automatic cooking devices that allow the user to manually set the sensory sensory judgment of the physical quantity of weight, volume or temperature and time. Such conventionally proposed techniques include Japanese Patent Laid-Open Nos. 85-82726, 85-4734, 86-16715 and 86-282724.

Looking at the above conventional proposals in detail as follows.

Japanese Patent Publication No. 85-82726 can set the temperature, and when the food is heated to the set temperature, the heating means is controlled to lower the heating amount, and after the temperature of the food reaches the set temperature, the temperature is higher than the set temperature again. As the proposed technique for heating calorie control to maintain the food at a set temperature by increasing the heating calorie when it is lowered, there was a disadvantage that the completion of cooking could not be automated. In other words, the user has to sense the cooking completion point sensibly through the change of taste, smell, color and have to stop the heating manually.

The conventional proposal technique (Japanese Patent Laid-Open No. 85-82726) is a very useful technique for maintaining the temperature of the frying oil at a set temperature during frying, but various dishes are selected only by selecting a menu which is an object of the present invention. It was impossible to complete automatically. [0003] Using the prior art, a device capable of automatically stopping heating when a set temperature is reached has been proposed in Japanese Patent Laid-Open No. 85-4734. This is a useful technique to keep the temperature of the frying oil at the set temperature or to stop the heating immediately when the temperature of the cookware rises to the set temperature.

The latter function, that is, the cooking is completed by using the function of stopping the heating when the temperature of the food reaches the set temperature at the set temperature, such as cooking cooking that may set the cooking completion point as the temperature of some limited cooking It is a useful technique for automation, but it is not possible to automate cooking, such as soup, stew, soup, etc., in which cooking is completed with various soups as well as cooking of the present invention. Because the dishes with broth are cooked using the cooking apparatus according to the prior art (Japanese Patent Laid-Open No. 85-4734), since the temperature of the food at the point of completion of cooking is almost the same as the temperature of the instant of boiling. This is because, when the temperature is set and the dishes with broth are heated, the heating is stopped at the moment when the food starts to boil and the solids in the broth are not cooked. Of course, it is impossible to automate a variety of dishes with a menu selection of the object of the present invention.

When cooking using the above techniques, the temperature sensor detects the bottom temperature of the cooking vessel at the time of completion of cooking. At this time, according to the type of cooking vessel used or the amount of cooked food, Another conventional technique proposed to solve the problem that the difference between the outer surface temperature and the bottom temperature of the actual cooked contents inside the cooking vessel is changed was Japanese Patent Laid-Open No. 86-16715. This is mainly a useful technique for cooking. In other words, this technology has a boiling detection function to stop the heating when the temperature rises by a predetermined predetermined temperature rather than the temperature at which the boiling is detected. It is a technique for more accurately detecting the temperature of cooking completion point (especially in cooking cooking) by solving the various various dishes (such as soup, stew, soup and cooking) as in the present invention can be automatically completed by menu selection only. None is as described above.

As described above, Japanese Patent Laid-Open Nos. 85-82726, 85-4732, and 86-16715, which consist essentially of the temperature controller function, are automated by simply setting the cooking temperature (or cooking vessel temperature) at the completion of cooking. It is a technology that can be practically used only for cooking cooking or maintaining the temperature of fried oil, and it can be seen that the technology cannot be applied to dishes in which cooking is completed with soup.

Another conventional technique proposed to solve the problems of the conventional techniques as described above was Japanese Patent Laid-Open No. 86-282724. It is composed of a temperature detector, a boiling detector, a reservation time setting section, a timer section and a calorie control section. It is composed of a system that controls the heating heat when the food (or cooking vessel) is detected as boiling state and the timer is operated from that time, the heating is stopped when the predetermined time set in advance by the user in the timer is elapsed. have. Its feature is that the cooking water boils, unlike the prior arts (Japanese Patent Publication No. 85-82726, 85-4732 and 86-16715), even when the dishes with broth are heated in comparison with the above-described conventional techniques. In this case, the heating is not stopped and the heating is stopped after boiling for a predetermined time by the user. Of course, there is also a feature that can be used to control a variety of cooking vessels by judging the thermal power at the moment of boiling or the temperature sensing slope of boiling detection. Nevertheless, the above technique (Japanese Patent Laid-Open No. 282724) has the following disadvantages. In other words, it is very difficult and inconvenient for the user to set the optimum reservation time according to various types of dishes and the amount of cooking, and judges the physical quantity of “time” for the young, the elderly, or the general user who lacks the scientific understanding of the cooking process. In addition to giving the psychological burden to determine by mistake, too short time or too long by mistake can be set to a less complete state, or conversely, there is a disadvantage that can be excessively boiled or burned too much cooking, It was impossible to automatically complete cooking with the same menu selection. Another conventional technique is to set the total heating time to a timer and to stop the heating when the set time elapses. This configuration has a very simple configuration, but it was also impossible for the user to sense the total heating time differently according to the amount of cooking and the type of cooking and set the correct time to the timer.

The present invention devised to solve the shortcomings of the various conventionally proposed techniques as described above is to determine the physical quantity of any quantity, weight, temperature, time, etc. by the user directly to determine or to perform cooking without manual setting If only the type and cooking characteristics (for example, warming, boiling, poaching, etc.) are specified, the heating is automatically completed after the optimal heating time for the selected (selected) dish is automatically performed. If described in detail as follows.

In the present invention, the time value (time constant) that is related only to the cooking type (menu type) is irrelevant to the amount and heating of the cooking in the cooking container (1) during the entire cooking course (cooking course) from the start of cooking to the end. And then experimentally measure the data for each menu and measure the known cooking temperature, which is not related to the heating calorie and cooking amount, and experimentally measure the data for each menu to heat the heating calorie as well as the cooking temperature. By using the time and time value (time constant), they are automatically set at the time of menu selection to complete the automatic cooking heating method and apparatus in which cooking is automatically performed by an indirect heating type cooking apparatus just by menu selection.

In the conventional indirect heating cooking apparatus, we know that the idea is that as the cooking volume increases, the total heating time also increases. It is also true that the total heating time varies depending on the type of menu. In spite of the conventional notions as described above, the present invention focuses on the following facts.

First, in FIG. 3, when the soup 5 is the same menu as long as the cooking temperature is maintained after reaching the cooking temperature (or boiling temperature BP ° C.), the cooking quantity Q1, Q2 is different even if the cooking quantity is different as Q1, Q2. The ripening speed of the same solid 10 in Q2 (ie can be seen in the same menu) is the same. In other words, the cooking temperature duration (boiling duration), which is required for the cooking of the solid body, is practically possible even if the same time value is determined in the same menu regardless of the amount of cooking. That is, in the same menu, the temperature (P ° C.) inside the solid 10 after a predetermined time is the same as the cooking amount Q1 or Q2. This fact is that in the same menu, the boiling time (cooking temperature duration), which is the heating time until the cooking is completed as long as the cooking temperature is maintained after reaching the cooking temperature (or boiling temperature), is independent of the cooking volume. It depends only on the type of menu (cooking), and it is realized that it can be applied to the same menu with the same time value (boiling duration) regardless of the various cooking amount.

This fact, which is an important idea of the present invention, that the cooking temperature duration (boiling duration or cooking time) of the same menu can always be set to a constant time value (time constant) regardless of the amount of cooking is as follows. This is possible because of the usual habits. In other words, the thickness and size of the ingredients (for example, potatoes, radishes, green onions, fish, meat, etc.) used in a certain type of dish A are generally similar. If not, the cooking time duration (boiling duration) cannot be set to the same time value (constant) even in the same menu. In addition, it can be seen that the 'boiling duration' is not related to heating calories as long as the cooking temperature (boiling temperature) is maintained because of the condition that the cooking temperature is maintained.

Secondly, in the same menu, the type and size of ingredients habitually added are similar.

Third, even if time increases and decreases within minutes at the optimum heating time, it does not significantly affect the taste in soups and Korean dishes.

This fact allows us to group menus with similar sizes of boiling time (cooking temperature duration) and represent them as a single value (constant), which means that it is possible to specify cooking characteristics without specifying the type of cooking. do.

Fourth, indirect heating when the cooking temperature and the boiling duration of each menu according to the first fact are measured and dataed, and the corresponding cooking temperature-boiling duration of the menu selected by the menu designation operation is automatically set. Automatic cooking by menu designation will be possible with the cooking method of the method.

The present invention experimentally measures the heating time from the "cooking temperature" (normal boiling temperature in the case of soup stock) and the cooking temperature to the point at which cooking is most deliciously completed for each menu based on the four facts described above. When the user designates a menu that the user wants to perform, the “cooking temperature” and the “boiling duration (cooking temperature duration)” (hereinafter referred to as “boiling duration”) corresponding to the menu are automatically set. It is set in the control circuit of the heating device and accordingly, the food is heated until the cooking temperature is reached, and then it is further heated for ＂boiling duration＂, the time value (constant) of the selected menu, and then the heating is stopped. The cooking course that is optimal for you is performed and automatically completed.

Here, the measurement of the cooking temperature is, of course, the temperature deviation between the cooking temperature in the cooking vessel (1) when the temperature sensor of the cooking vessel (1) surface temperature is taken into consideration. If the ＂cooking temperature＂ and ＂boiling duration＂ (time constant) of menu A are a ° C. and Tlsec, respectively, the cooking temperature is Q1 in the first degree, the temperature-time curve of the soup (CQ1 curve). It is heated up to a ℃, so it is automatically heated for ta time, and then the boiling time, which is the time constant of menu A, is further heated for T1 hours, and the total heating for ta + T1 = tb hours is performed automatically. When it is changed (CQ2 curve), it will be heated until the same cooking temperature a ℃ is reached, so heating for tc time is automatically performed, and then further heating for ＂boiling duration＂ T1 hour, which is the time constant of menu A, same as that of Q1 Total heating for T1 = td hours is automatic. As can be seen from the above, the present invention is a menu selection (designation) only the menu ＂cooking temperature＂ (usually near boiling temperature) and ＂boiling duration 자동 is automatically set so that the total heating time according to the amount of cooking changes This can be done automatically, resulting in the optimal cooking course best suited to the specified (selected) menu.

In the present invention based on the principle described above, the cooking temperatures (or boiling temperatures) of the menus A, B, C, and D are a, b, c, d ... [° C], and the time required. It was found that the constant ＂boiling duration＂ could be measured and experimentally measured by T1, T2, T3, T4 .... [sec] for each menu. By the way, if a ≒ b ≒ c ≒ d, one of the temperature values can be selected as a representative, and it can be regarded as “cooking temperature” for several menus in common, and similarly, if T1 ≒ T2 ≒ T3 ≒ T4 ≒ A time value can be selected as a representative, and it can be regarded as “boiling duration” for several menus in common. In this case, a menu group (or cooking characteristics) can be designated instead of the menu selection. In another embodiment, the boiling duration ＂T1 내 Tn, which is located approximately in the middle, may be commonly used as a representative value, and the user may be fine-tuned within the Δt time range as shown in FIG. Of course.

In addition, when the present invention is applied to cooking (cooking), grilled dishes, etc., in which cooking is completed without a soup, it can be performed as follows. In other words, in the case of cooking in FIG. 2, the temperature-time curve is the same as the C1 curve, and cooking is completed at b1 ° C. In the case of grilled dishes, the temperature-time curve is the same as the C2 curve, and the cooking is completed at b2 ° C. Therefore, when the cooking menu is selected (designated), the cooking temperature is set to b1 ℃, which is the cooking temperature, and T ≒ 0, that is, a very small time value, is set as the boiling time. When the menu of the grilled food is selected (specified), the cooking temperature is set as b2 ℃ and the boiling time is set as T ≒ 0 time to set the cooking time. When it is reached, the heating is stopped almost immediately, allowing the cooking of menus to be completed without broth.

That is, when the ＂boiling duration 지속 T 지속 0 is set to reach the cooking completion temperature it is possible to automate the cooking is completed. In addition, according to the present invention by the automatic setting of the cooking temperature-boiling duration is another embodiment for a menu in which cooking is completed without a soup.

In other words, in cooking, the cooking temperature is set at any temperature lower than the cooking completion temperature in FIG. 2, for example, the boiling temperature Bp ℃ is set, and the boiling time is longer than the actual time required for cooking to be completed. When it is set long enough for T 'time, it induces cooking to overheat before T' time is completed, and when the container temperature reaches b1 ℃ by designing the operating temperature of the known overheat prevention circuit to the cooking completion temperature b1 ℃ The heating may be stopped by the operation of the overheat protection circuit, thereby enabling automatic cooking.

In the case of roasting food using the overheat prevention circuit function, the cooking completion temperature of roasting food is usually close to the cooking completion temperature b1 ° C. Therefore, even though b2 is considered as b1, it is practically practical. Likewise, it is possible to set an arbitrary temperature as the “cooking temperature” and to set the T 'time, which is a time longer than the actual time required by the “boiling duration”, to induce an overheating state before completion of the T' time, thereby preventing the overheating circuit. The operation can also automate the cooking of roast food.

Until now, the automatic cooking heating method by selecting (designating) a menu to be cooked has been described above. In the previous section, when the cooking temperature and the boiling duration of each menu were approximated, it was found that any one value could be used as a representative. Therefore, if you apply this enlargement, you can specify only the cooking characteristics without specifying the menu one by one. In other words, the cooking temperature and the boiling duration of soup and stew can be represented by one temperature value and time value by approximating each menu. Therefore, operate the operation knob on the cooking characteristics of the boiling plate on the operation panel or press the button for specifying the cooking characteristics. When pressed, the cooking temperature value and the time value selected as the representative may be automatically set to “cooking temperature” and “boiling duration”, respectively, so that the “breaking” cooking characteristic may be automatically performed. In addition, when only one type of menu group (cuisine characteristics) is configured, the representative cooking temperature-time value (boiling duration) may be configured in advance so that the menu selection unit may not be separately configured.

In addition, if you specify "heating", you only need to heat up to the boiling temperature, so that the boiling temperature is set as the cooking temperature and the time value between 0 and 2 minutes is automatically set as the boiling duration. In the case of "heating", the duration of boiling from ＂0 고려 to 2 minutes is taken into account when the cooking container is thick, the heat transfer is poor, or the bottom of the cooking container is curved. Even if the temperature sensor 4 in contact with the sensor senses 100 ° C., for example, the cooking inside the cooking container 1 becomes less warm. Therefore, after the temperature sensor 4 detects the cooking temperature, Boiling for about 0 ~ 2 minutes will allow the container to be thick or the heat transfer rate of the container to be poor, and also to perform the warming up well even if the bottom of the cooking container (1) is not very flat.

As such, consideration of further increase in ＂boiling duration＂ according to the thickness of the cooking vessel 1, the thermal conductivity, and the degree of flatness of the bottom may be considered in the whole process of the present invention. Here, in the case of warming milk, of course, the cooking temperature 는 must be separately from the warming of soup and stew. Because when the milk is heated to more than 80 ~ 90 ℃ not only nutrients are damaged but also overflows.

In addition, in the automatic cooking heating method of the present invention, in order to prevent the overflow of the soup that may be generated during cooking, it is a matter of course that a container of a known soup is not overflowed or a known heating amount control technique can be used. When cooking characteristics are specified, the cooking completion temperature is set to the cooking temperature and the boiling duration is set to a very short time, or the overheating temperature is set as a representative dish of cooking and baking dishes. Set the cooking temperature to the cooking temperature as in the case of soup and soup (that is, arbitrary temperature) and lengthen the boiling duration sufficiently to induce overheating during the boiling duration. It was found that the property could be performed automatically.

As another cooking characteristic, in the case of `` cooked food '', the cooking temperature of each menu of `` cooked food '' is measured, and one of them is set to the `` cooking temperature '' of `` cooked food '' and `` boiling duration '' Automatic cooking can be done by setting the time value that can be commonly applied among them. Another cooking characteristic is the automatic cooking and measuring of the simmering duration and cooking temperature, which can be used experimentally even when the cooking characteristics are selected (specified). It is possible.

As described above, in the present invention, the optimum heating time is automatically performed only by specifying (selecting) a menu or by specifying (selecting) cooking characteristics so that an optimal cooking course is automatically performed. Of course, another operational embodiment is possible using the cooking temperature, which is irrelevant to the heating calorie and cooking amount, which is a basic principle of the present invention, and the boiling time of indirect heating, which is a time constant for each menu of the present invention. . In other words, on the front of the automatic cooking device, the menu “cooking temperature” and “boiling duration” (time constant for each menu) by menu or cooking characteristics are displayed as a table. Of course, it is also possible to manually set the temperature and time, respectively, to the temperature setting section and the time setting section of the timer that starts operation after reaching the set temperature. In spite of the manual setting, not the automatic setting, the principle of the present invention allows the cooking to be performed automatically by using the cooking temperature and menu time of the present invention (ie, the boiling duration) regardless of the cooking quantity and only the cooking type. Of course. Similarly, among the “cooking temperature” and “boiling duration” by menu, either one of temperature (cooking temperature) or time (boiling duration) is fixed and used in common, and only constants according to the above table (table) Of course, it can be set manually or set automatically when the menu is selected.

As described above, the automatic cooking heating method of the present invention includes a cooking temperature for each menu (cooking characteristics) in a cooking apparatus heated by an indirect heating method (the bottom temperature of the cooking vessel (1) when cooking is performed most deliciously) and the above. Experimentally measure the "boiling duration" for each menu sustained by "cooking temperature" and make data, and then the "cooking temperature" and the "boiling duration" of the menu designated during the menu (cooking characteristics) designation operation are transferred to the control circuit. It is automatically set so that heating is automatically performed according to the automatically set cooking temperature and boiling duration, and the same menu (cooking characteristics) is irrelevant to heating calorie and cooking quantity as long as cooking temperature is maintained. In order to ensure that heating is always carried out by applying the same boiling duration (time constant).

When described in detail with respect to the gas cooker along with the accompanying drawings the configuration and effect of the automatic cooking apparatus capable of performing the automatic cooking heating method of the present invention as described above.

That is, as shown in FIG. 4, which is an embodiment of the apparatus of the present invention, the present invention provides a menu selection unit 15 displaying menus (menu group or cooking characteristics, hereinafter referred to as menus) S1, S2 .... Sn, and the menu selection unit. The temperature setting unit 13 in which cooking temperatures of the menus S1 to Sn displayed on (15) are prepared in a circuit configuration or data format, and the temperature of the menus S1 to Sn displayed on the menu selection unit 15 are shown. Time setting section 14, in which the boiling duration ＂(time constant) is prepared in a circuit configuration or data format, and＂ cooking temperature ＂automatically set by the temperature setting section 13, and a temperature signal from the temperature sensor 3; When the temperature of the temperature sensor (3) reaches the automatically set temperature by comparing the output of the signal indicating that the set temperature is reached, and if the sensor temperature is detected as a predetermined high overheating temperature in advance to output another signal indicating the reaching of the overheat temperature The temperature sensing unit 11 and the set temperature sensing of the temperature sensing unit 11 The operation is started by a signal output to the instruction, and the timer unit 12 outputs a signal when the reservation time set by the time setting unit 14 has elapsed, the output signal of the timer unit 12 and the A control unit 4 driven by another output signal informing that the temperature sensing unit 11 has reached an overheating temperature, an electromagnetic valve 7 controlled by the drive of the control unit 4 to open and close the gas valve 8; It consists of a fine adjustment unit 6 that can vary the reservation time (boiling duration) automatically set in the timer unit 12 within a small range. Here, the temperature sensor 3 may be installed to be in contact with the outer surface of the bottom of the cooking vessel 1, in which case the temperature is detected in consideration of the temperature deviation between the actual temperature of the cooking contents and the temperature of the temperature sensor 3. Of course. Of course, the temperature sensor 3 may be directly installed in the cooking contents inside the cooking vessel.

Features of the present invention device configured as described above is a menu selection unit 15 is displayed menu (S1 ~ Sn) for achieving the object of the present invention called a menu-selective automatic cooking device and "cooking temperature" and ＂for each menu Boiling duration ＂(time constant) is configured by connecting the temperature setting section 13 and the time setting section 14 prepared in advance with the stop device configuration. Other components, which are the heating part 2, the temperature sensing part 11, the timer part 12, the control part 4, the temperature sensor 3, the electromagnetic valve 7, the temperature setting part 13, the time setting part 14 And the like are the same as in the known electronically controlled cooking devices.

The operation state and the effect of the device of the present invention configured as described above will be described in detail by way of examples.

EXAMPLE

First, when the cooking of the soup, stew, hot water cooking is completed in the state with the soup in the gas range of one embodiment of the present invention will be described an embodiment of the soup on the heating unit 2 in FIG. The cooking vessel 1 containing the food of the menu containing the drying machine is put on, and a flame is ignited to the heating unit 2 by a known ignition device (not shown). Then, the user presses a button on which the menu to be performed is displayed among the menus S1 to Sn displayed on the menu selection unit 15. If the button on which the S3 menu is displayed is pressed, this signal flows into the temperature setting section 13 and the time setting section 14 so that the cooking temperature of menu S3 and the boiling duration (time constant) of menu S3 are automatically set. The temperature sensing unit 11 and the timer unit 12 are set respectively. When the heating is continued and the temperature of the temperature sensor 3 reaches the cooking temperature of the menu S3 set by the temperature setting unit 13, the temperature sensing unit 11 outputs a signal to the timer unit 12. do.

Then, the timer unit 12 starts to operate, and the timer unit 12 when the "boiling duration" (time constant) of the menu S3 automatically set at the time of menu selection by the time setting unit 14 has elapsed. ) Outputs a signal to the control unit 4 to cut off energization to the electromagnetic valve 7, and thus the gas valve 8 blocks the gas passage 9 so that the heating unit 2 stops heating. Therefore, the food is automatically heated until the cooking temperature (ie boiling temperature) of menu S3 is reached, and then the heating is stopped after further heating during the simmering duration 인 time constant of menu S3. Cooking is done automatically, drawing the optimal temperature-time curve. If the amount of cooking is increased here. Despite the increase in the amount of cooking, the present invention always sets the same cooking temperature and the same boiling duration (time constant) in the same menu.

The food is then heated until the cooking temperature is reached and then heated further for a ＂boiling duration＂ of menu S3, which is always a constant time constant, regardless of the amount of cooking, and then heating is completed automatically. If the cooking temperature of menu S3 is a ° C. and the boiling duration of menu S3, which is a time constant, is T1, the temperature-time characteristic curve when the cooking quantities are Q1 and Q2 (Q1 <Q2) is shown in FIG. As can be seen in Figure 1, even if the amount of cooking is changed from Q1 to Q2, the boiling duration of the menu constant S3 is the same as T1. Therefore, as shown in FIG. 1, when cooking amount Q1, heating for tb hours is performed automatically, and when cooking amount Q2, heating for td time is performed automatically. Therefore, it is possible to automate dishes that are finished cooking with soups such as soup, stew, and soup without any manual selection by manually determining any physical quantity according to the quantity, weight, temperature, and time of cooking. will be.

In FIG. 4, the fine adjustment unit 6 is used to adjust the degree of heating according to the user's preference, or when the size of the dry season in the menu is out of the usual custom, and the boiling time, which is a time constant within a certain small time range, is used. Will be increased or decreased. In addition, in FIG. 4, when a signal is output from the temperature sensing unit 11, a known heat control means (not shown) may be driven using an output signal to reduce heating calories.

Example 2

As another embodiment according to the present invention, an embodiment of cooking (cooking) or roasting cooking with the apparatus of the present invention as shown in FIG. 4 will be described. That is, cooking, roasting, in which cooking is completed without soup. In cooking, it has been found in the related art that the temperature sensor 3 at the completion of cooking (the bottom temperature of the cooking vessel) is measured experimentally and the automation is possible by setting the temperature sensor at the completion of cooking to a device having a temperature controller function. Therefore, in the apparatus of the present invention as shown in FIG. 4, when selecting a menu in which cooking is completed without a soup, the cooking temperature of the menu is set as a cooking completion temperature, and the boiling time ＂, which is a time constant of the selected menu, is set. Determined by a very short time value (almost 0) and prepared in the temperature setting section 13 and the time setting section 14, respectively, when the corresponding menu is selected and heating starts, heating is performed until the food reaches the cooking completion temperature. Since the heating is stopped almost immediately after it is performed, the automation of dishes completed without soup, such as cooking, roasting, etc., also functions using the apparatus and heating method of the present invention.

Example 3

Another embodiment of the present invention is to enable automatic cooking using the overheat prevention function of FIG. 4 in automating the cooking is completed without the soup. That is, in FIG. 4, the temperature sensing unit 11 is configured to output another signal indicating the arrival of the overheating temperature to the control unit 4, and thus the temperature sensing unit 11 takes the temperature at which the temperature sensing unit 11 determines the overheating temperature. Designed and configured in advance by the temperature sensor temperature (3) at the time of completion of this, the temperature setting portion 13 of Fig. 4 is lower than the cooking temperature of the usual soup, stew, hot water or the temperature sensor (3) at the completion of cooking The temperature is arbitrarily configured to the cooking temperature at the time of cooking, and the time setting unit 14 is configured to have a sufficiently long arbitrary time as the "boiling duration" at the time of cooking, and when cooking is selected in the menu selection unit 24, the fourth time is selected. The arbitrary temperature (normal boiling temperature is appropriate) is automatically set in the temperature sensing unit 11 of FIG. 6, and the timer unit 14 is suitable for a sufficiently long time (about 20 to 30 minutes in the normal cooking amount). ) Is set automatically, so when heating The soup is evaporated and absorbed by the rice for a while, so that the soup is not in a state where the soup is absent and thus finally overheated. At the overheating temperature designed for the temperature at the completion of cooking, the temperature sensing unit 11 transmits the overheat temperature reaching signal to the controller 4. It stops heating by outputting and cooking is completed automatically.

In Examples 2 and 3, it is preferable to use a well-known pressure cooker to prevent rice from overflowing and give effects of moxibustion when cooking, but moxibustion can be controlled by flame using a known calorie control means. Of course.

As can be seen in Examples 1, 2, and 3 described above, the present invention is completed in a state in which soups such as soup, stew, and soup are prepared as well as cooking, roasting, etc., by simply selecting a menu, which is impossible in any of the conventionally proposed techniques. Automating the menus is also possible. In addition, it is completely solved the problem that the user must determine the physical quantity of the physical quantity such as the amount of cooking, weight, temperature, time, etc., which were disadvantages of the conventionally proposed techniques, and manually set them manually. In addition, in the configuration of the apparatus of the present invention, a microprocessor can be used as shown in FIG. That is, it is common sense that the temperature setting section 13, the time setting section 14, the temperature sensing section 11, the timer section 12, and the like of FIG. 4 may be configured inside the known microprocessor 16. In Fig. 5, reference numeral 17 denotes an alarm sound generating element that generates an alarm sound when the heating is stopped (when cooking is completed and when the overheat temperature is reached), and the fine adjustment switch 18 sets the time set in the timer section to a small range. It is a switch to increase and decrease in the inside.

Claims (3)

In the normal indirect heating method heating method having a temperature setting step and a time setting step, further comprising heating until the food reaches a set temperature, and further heating for a predetermined time in the time setting step, the menu Experimentally measuring the cooking temperature and cooking duration by preliminary measurement by star (by menu group or cooking characteristics), and selecting the menu (menu group or cooking characteristic) in advance. And “cooking temperature” and “boiling duration” of the menu (menu group or cooking characteristics) selected from the temperature setting section and the time setting section at the menu selection step are automatically set in the temperature sensing means and the timer means. Step, and when heating is started, heating is continued until the temperature of the food reaches the "cooking temperature" of the selected menu (menu group or cooking characteristics), and then cooking Indirect heating type menu automatic cooking method comprising the step of stopping the heating after further heating during the "boiling duration" of the selected menu (menu group or cooking characteristics) reserved in the timer means regardless of the amount Heating method. Heating means, temperature sensor, temperature setting means, time setting means, overheat detection function, and the temperature sensing means for outputting a signal when the temperature of the temperature sensor reaches the temperature set by the temperature setting means, by the output signal of the temperature sensing means Control to control the heating means by being driven by a timer means for outputting a signal when the operation is started and the time set by the time setting means elapses, an output signal of the timer means or an output signal from a temperature sensing means at the time of overheat detection; In a conventional electronically controlled indirect heating type cooking apparatus having a means, a menu selection unit 15 for selecting a menu (menu group or cooking characteristics) and a menu (menu group) connected to the menu selection unit 15 are provided. Or cooking temperature by cooking temperature is connected to the temperature setting unit 13 prepared in advance and the menu selection unit 15 and by menu (menu group or cooking characteristic). ＂Cooking temperature 의 of the selected menu (menu group or cooking characteristic) including the time setting unit 14 in which＂ boiling durations (time constants) are prepared in advance. Indirect heating method menu selection automatic cooking device characterized in that the heating is automatically set to the temperature sensing means and timer means so that the heating is automatically stopped after the optimal heating is performed by selecting only the menu. . In a conventional indirect heating type automatic cooking apparatus comprising a temperature sensor, a heating unit, a control unit, a memory unit, a temperature processor and a timer, and a microprocessor connected to a temperature setting unit and a time setting unit, a menu selection unit ( 5) is connected to the microprocessor and the cooking temperature and the boiling duration of each menu are stored in the memory unit of the microprocessor so that the cooking temperature and the boiling duration of the menu specified in the menu selection unit are the temperature in the microprocessor at the time of menu designation. The sensor unit and the timer unit are configured to be set respectively, and after the heating of the cooking container 1 is continued until the temperature of the temperature sensor 3 reaches the temperature set in the temperature sensor unit in the microprocessor, the timer unit continues. After the additional heating for the boiling duration set in the control the heating control unit (4) connected to the microprocessor Indirect heating method menu selection automatic cooking heating, characterized in that the control unit for heating, and configured to increase and decrease the boiling duration within a certain range by connecting the micro adjustment switch unit 18 to the microprocessor. Device.

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