JP2003325330A - Electronic jar - Google Patents

Abstract

(57) [Summary] [Problem] To respond to the fine-tuned demands of consumers by changing the heat retention control method in an electronic jar that controls the heat retention by controlling the heating means for heating the inner pan by the heat retention control means. It can be so. SOLUTION: An inner pot 18 placed inside an electronic jar main body and containing a food is heated by a heating means 19, and the inner pot 18 is heated.
The temperature of the food in the inside is detected by the temperature detecting means 20, and the heating means 19 is controlled by the heat keeping control means 22 based on the value detected by the temperature detecting means 20 and the time measured by the time measuring means 21 for measuring the time. Control the heat retention. The recording method of the heat retention control means 22 is recorded in the recording means 23, and the record receiving means 25 is connected to the computer communication 2 such as the Internet.
4, the recording contents are received, and the recording change means 26 changes the contents held by the recording means 23 to the contents received by the recording receiving means 25.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electronic jar for controlling heat retention by controlling heating means for heating an inner pot by heat retention control means.

[0002]

2. Description of the Related Art In recent years, with the diversification of tastes, there has been a demand for electronic jars that meet more detailed consumer needs than ever before.

Conventionally, this type of electronic jar has been constructed as shown in FIG. Hereinafter, description will be given with reference to FIG.

As shown in FIG. 11, an inner pot 1 is filled with food to be cooked therein and is heated by a heating coil 2 by electromagnetic induction (hereinafter referred to as IH). AC is supplied from the commercial power supply 3 and rectified by the diode bridge 4. Smoothing capacitor 5, resonance capacitor 6, switching element 7,
The inverter circuit including the heating coil 2 generates high frequency power for IH.

The power value is controlled by controlling the power supply current. First, the power supply current is input to the primary side of the current transformer 8. Then, the output value on the secondary side of the current transformer 8 is divided, rectified, and smoothed by a resistor or the like, and input to the positive input terminal of the comparator 9. The comparator 9 compares the input value with a predetermined voltage input to the negative input terminal, and outputs a low output if the input value is smaller than the predetermined voltage and a high output if the input value is larger than the predetermined voltage.

When the comparator 9 outputs low, the IC10 and IC11 increase the power supply current, and when the comparator 9 outputs high, the power supply current is controlled to decrease, and the power supply current is controlled to be constant. The power supply IC 12 outputs a power supply for driving a circuit from the half-wave rectified and smoothed AC.
The voltage detection IC 13 is a power supply IC 12 when the power supply rises.
A reset signal is sent to the microcomputer 14 until the voltage generated by the voltage reaches the voltage at which the microcomputer 14 can be driven. When the output voltage of the power supply IC 12 reaches the voltage at which the microcomputer 14 can be driven, the voltage detection IC 13 resets the microcomputer 14. To release.

The thermistor 15 detects the temperature of the cooked food in the inner pot 1 and inputs the partial pressure of the thermistor 15 and the resistance to the AD input of the microcomputer 14 to detect the temperature of the cooked food in the inner pot 1. Detect. The microcomputer 14 operates a timer for measuring time based on the crystal oscillator 16. The microcomputer 14 is the thermistor 1.
Based on the input from 5, the time is measured by the timer by the crystal oscillator 16 and the IC 10 is controlled to control the IH, and the heating of the cooked food in the inner pot 1 is adjusted to maintain the heat. .

These operations of the microcomputer 14 are performed by a program written in the ROM 17 in the microcomputer 14.

[0009]

In such a conventional rice cooker, the program in the ROM 17 cannot be rewritten, and the consumer's detailed request, for example, "heats more strongly to keep the rice warm There is a problem that it is not possible to respond by changing the program such as "I want you to heat it more weakly and keep it warm so that the rice does not dry."

The present invention solves the above-mentioned conventional problems, and an object thereof is to make it possible to change the heat retention control method so as to meet the delicate demands of consumers.

[0011]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention heats an inner pot installed inside an electronic jar body and containing a food by a heating means to detect the temperature of the food in the inner pan. Based on the time detected by the temperature detecting means and the time detected by the temperature detecting means and the time measured by the time measuring means, the heat retaining control means controls the heating means to control the heat retention. It is configured to record in a recording means, receive the recorded content by connecting the record receiving means to a computer communication such as the Internet, and change the content held by the recording means by the record changing means to the content received by the record receiving means. is there.

As a result, the heat retention control method can be changed, and the detailed demands of consumers can be met.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The invention according to claim 1 of the present invention comprises an inner pot which is installed inside an electronic jar body and into which a food item is placed, and temperature detecting means for detecting the temperature of the food item in the inner pot. Timekeeping means for measuring time, heating means for heating the inner pot, heat retention control for controlling heat retention by controlling the heating means based on the value detected by the temperature detection means and the time measured by the timekeeping means Means, recording means for recording the heat retention control method of the heat retention control means, record receiving means for receiving the recorded content by connecting to computer communication such as the Internet, and the record receiving means for receiving the content held by the recording means. The recording receiving means receives the contents of the heat retention control method from the computer communication, and the information is recorded in the recording means by the recording changing means. Change the content of the heat retention control method to the content received by the record receiving means, and from the next heat retention, the heat retention control means changes the heat retention method so that the heat retention is performed according to the changed content recorded in the recording means. Therefore, it is possible to meet the detailed demands of consumers.

According to a second aspect of the present invention, in the first aspect of the invention, the strength of heating is judged from the temperature rise time when the food is kept in the inner pot, and the result is recorded. A first record selecting unit for selecting which record is to be received from the computer communication is added to the receiving unit, and the first record selecting unit controls heat retention on the computer communication based on information such as a temperature rise time during heat retention. By automatically selecting the most appropriate one of the contents, it is possible to change to a microcomputer program corresponding to the manufacturing variation of the electronic jar, the usage environment, and the like.

According to a third aspect of the present invention, in the first aspect of the present invention, there is provided a heating test mode in which water is put in an inner pot to heat and boil, and the temperature rise of water in the heating test mode. Second recording selecting means is added to judge the strength of heating from the time and the recording receiving means selects which recording is to be received from the computer communication from the result. In the test mode, by automatically selecting the most suitable one of the heat retention control methods for computer communication from the temperature rise time until the water boils, the micro that corresponds to the manufacturing variability of the electronic jar and the usage environment, etc. It can be changed to a computer program.

According to a fourth aspect of the present invention, in the above-mentioned first aspect of the invention, input means for inputting a preference such as smell and dryness of rice after heat retention, and record receiving means based on the input of the input means. Is provided with a third record selecting means for selecting which record is to be received from the computer communication. Based on the heat retention control method of the recording means and the input of the input means by the third record selecting means, By automatically selecting the most appropriate one of the above heat retention control methods, it is possible to change the heat retention to a more consumer favorite.

According to a fifth aspect of the present invention, in the above-mentioned first aspect of the present invention, room temperature detecting means for detecting room temperature,
A fourth recording selection means for selecting which recording the recording reception means receives from computer communication depending on the room temperature is added, and the computer is based on the temperature control method of the recording means and the room temperature by the fourth recording selection means. By automatically selecting the most appropriate heat retention control method for communication, it is possible to automatically change the heat retention to a room temperature around the electronic jar.

[0018]

Embodiments of the present invention will be described below with reference to the drawings.

(Example 1) As shown in FIG. 1, an inner pot 18
The food is put inside and heated by the heating means 19. The temperature detection means 20 detects the temperature of the food in the inner pot 18. Further, the time is measured by the time measuring means 21. The heat retention control means 22 controls the heating means 19 based on the heat retention control method recorded in the recording means 23, and controls the heating means 19 based on the temperature of the cooked food by the temperature detecting means 20 and the time measured by the time measuring means 21. I do.

The record receiving means 25 receives the heat retention control method selected by the user on the computer communication 24, and the record receiving means 25 receives the heat retention control method recorded by the recording means 23 by the record changing means 26. It is configured to change.

FIG. 2 is a concrete circuit diagram. In FIG. 2, a cooking product is put in the inner pot 18 and the inner coil 18 is heated by electromagnetic induction by the heating coil 28. Alternating current is supplied from the commercial power supply 29 and rectified by the diode bridge 30. High frequency power for IH is generated by an inverter circuit including a smoothing capacitor 31, a resonance capacitor 32, a switching element 33, and a heating coil 28.

The power value is controlled by controlling the power supply current. First, the power supply current is input to the primary side of the current transformer 34, the output value of the secondary side of the current transformer 8 is divided, rectified and smoothed by a resistor or the like, and then input to the positive input terminal of the comparator 35. The comparator 35 compares the input value with a predetermined voltage input to the negative input terminal, and outputs a low output if the input value is smaller than the predetermined voltage and a high output if the input value is larger.

The ICs 36 and 37 perform control so that the power supply current is increased when the comparator 35 outputs low, and the power supply current is decreased when the comparator 35 outputs high, and IH is controlled so that the power supply current becomes constant. The power supply IC 38 outputs a circuit driving power supply from the half-wave rectified and smoothed AC.
The voltage detection IC 39 is a power supply IC 39 when the power supply rises.
A reset signal is sent to the microcomputer 40 until the voltage generated by the voltage becomes a voltage at which the microcomputer 40 can be driven. When the output voltage of the power supply IC 12 becomes a voltage at which the microcomputer 14 can be driven, the voltage detection IC 39 resets the microcomputer 40. To release.

The thermistor 41 detects the temperature of the cooked food in the inner pot 18. By inputting the partial pressure of the thermistor 41 and the resistance to the AD input of the microcomputer 40, the cooked food in the inner pot 18 is detected. Detects temperature. The microcomputer 40 operates a timer for measuring time based on the crystal oscillator 42. Microcomputer 40
Is based on the input from the thermistor 41, the time is measured by the timer by the crystal oscillator 42, and the IC 36 is controlled to control the IH to control the heating of the food in the inner pot 18 to maintain the heat. Is going.

An EEPROM in which the program contents can be rewritten by an electric signal in the microcomputer 40
43 is built in, and the microcomputer 40 is EE
The heat retention control is performed based on the contents of the program written in the PROM 43. 44 is an EEPROM rewrite I
C and 45 are communication control ICs.

The operation of the above configuration will be described. The communication control IC 45 is connected to a computer (not shown), and a microcomputer program containing a heat retention control method selected by the user at a site on the Internet or the like is sent to the communication control IC 45 through the computer. When a microcomputer program is transmitted from the communication control IC 45 to the EEPROM rewriting IC 44,
The EEPROM rewriting IC 44 is the microcomputer 40.
The microcomputer 40 is reset by sending a reset signal to the microcomputer 40, and then sends a signal to the microcomputer 40 to enter the EEPROM rewriting mode. Then, the program is communicated to the EEPROM 43 to rewrite the microcomputer program on the EEPROM 43.

After rewriting, the EEPROM rewriting IC 44 resets the microcomputer 40 again,
The ROM rewriting mode is released, and the microcomputer 40
Will work with the rewritten program.

As a result, it is possible to meet the detailed demands of consumers.

(Embodiment 2) As shown in FIG. 3, the first memory selecting means 46 judges the strength of heating from the temperature rise time at the time of keeping the food in the inner pot 18, Based on the result, the record receiving means 25 selects which record is received from the computer communication 24, which is added to the first embodiment.

That is, first, when the user cooks a predetermined amount of cooked rice in order to eliminate heating variations depending on the amount of cooked rice, and after the cooked rice is kept warm, the first record selection means 46 records. The control content of the heat retention is received from the means 23, and the information such as the temperature rise time during the heat retention is received from the temperature detection means 20 and the timing means 21, and the first record selection means 46 compares the information with each other. From the temperature rise time when heated during heat retention, the manufacturing variation of electronic jars and the variation in heating strength due to the operating environment are determined.

Then, of the various heat retention control methods on the computer communication 24, the most suitable one is automatically selected, and the recording communication means 25 is used to make the computer communication 24.
Receiving the heat retention control method selected above, the record changing means 2
By rewriting the contents of the recording means 23 in 6, it is possible to select the most suitable heat retaining method in consideration of the manufacturing variability of the electronic jar, the state of the commercial power source, the variability of the thermal power due to the use environment, and the like.

FIG. 4 is a specific circuit diagram. In FIG. 4, the second microcomputer 47 is the thermistor 4.
By inputting 1 and the partial pressure value of the resistance to the AD input, the temperature information of the food is input, and the microcomputer 4
From 0, information such as the program contents on the EEPROM 43 and the temperature rising time is input. The second based on these information
The microcomputer 47 of FIG. 3 selects the microcomputer program containing the best heat retention control method and instructs the communication control IC 45.

The communication control IC 45 fetches the instructed program from the computer communication, and EEPRO
It is sent to the M rewriting IC 43 and rewritten with the contents of the microcomputer program of the EEPROM 43.

(Embodiment 3) As shown in FIG. 5, the second recording selection means 48 has a stronger heating than the temperature rising time of water in the heating test mode in which water is put in the inner pot 18 to heat and boil. The record receiving means 25 based on the result
Selects which record is to be received from computer communication, and is added to the first embodiment.

That is, after the end of the heating test mode, the second
The record selecting means 48 is a temperature detecting means 20 and a time measuring means 21.
It is on the computer communication 24 in consideration of the manufacturing variation of the electronic jar and the variation of the heating strength due to the usage environment from the temperature rise time received from the heating device, and the content of the heat retention control method in the recording means 23 is added. Of the various heat retention control methods, the most appropriate one is automatically selected, the record reception means 25 is used to receive the selected heat retention control method on the computer communication 24, and the record change means 26 is used to record the recording means 23.
By rewriting the contents of, it is possible to select the most suitable heat-retaining method that takes into account variations in manufacturing of electronic jars and variations in heating strength depending on the use environment.

FIG. 6 is a specific circuit diagram. In FIG. 6, the third microcomputer 49 is the thermistor 4.
By inputting 1 and the partial pressure value of the resistance to the AD input, the temperature information of the cooking product is input, and the microcomputer 40 inputs information such as the temperature rise time. The third microcomputer 49 determines the manufacturing variation of the electronic jar and the variation of the heating strength due to the use environment from these information,
The microcomputer program containing the best heat retention control method is selected in consideration of the contents of the microcomputer program in the ROM 43, and the communication control IC 45 is instructed.

The communication control IC 45 fetches the instructed program from the computer communication, and EEPRO
It is sent to the M rewriting IC 43 and rewritten with the contents of the microcomputer program of the EEPROM 43.

(Embodiment 4) As shown in FIG. 7, the input means 51 is for inputting the taste such as the smell and dryness of the cooked rice, and the third record selecting means 50 is the input means 5.
From the input of 1, the recording receiving means 25 is computer communication 24
Which record is to be received is added to the first embodiment.

That is, after the heat retention is completed, the third recording selection means 50 receives the control content of the heat retention from the recording means 23, and the input means 51 inputs the preference of the rice during the heat retention. The third record selecting means 50 compares the contents of the heat retention control method in the recording means 23 with the taste of the rice input from the input means 51, and is the most suitable among the various heat retention control methods on the computer communication 24. A computer communication 24 using the record receiving means 25.
Receiving the heat retention control method selected above, the record changing means 2
By rewriting the contents of the recording means 23 in 6, it is possible to select a heat retention control method that suits the user's preference.

FIG. 8 is a specific circuit diagram. In FIG. 8, the fourth microcomputer 52 receives the program contents on the EEPROM 43 from the microcomputer 40. Also, when the user feels that the rice is dry, the switch 53 is pressed to heat the rice more to sterilize the odor-causing bacteria, and conversely,
If the user feels that the rice is dry, the switch 54 is pressed if he does not want to heat the rice too much.

Contents of the EEPROM 43 and the switch 53,
Based on the input from the switch 54, the fourth microcomputer 52 selects a microcomputer program containing the best heat retention control method and instructs the communication control IC 45. The communication control IC 45 takes out the instructed program from the computer communication 24, sends it to the EEPROM rewriting IC 43, and rewrites it to the contents of the microcomputer program of the EEPROM 43.

(Embodiment 5) As shown in FIG. 9, the room temperature detecting means 56 detects the room temperature, and the fourth recording selecting means 55 determines the recording receiving means 25 from the computer communication 24 depending on the room temperature. It is selected whether or not to receive the record, which is added to the first embodiment.

That is, the fourth recording selection means 5 before heat retention.
5 is the content of the heat retention control input from the recording means 23,
Further, the room temperature is input from the room temperature detecting means 56. The fourth recording selection means 55 compares the warming control method in the recording means 23 with the present room temperature, and automatically selects the most suitable one of the various warming control methods on the computer communication 24, By receiving the heat retention control method selected on the computer communication 24 using the record receiving means 25 and rewriting the contents of the recording means 23 by the record changing means 26, the heat retention corresponding to the room temperature around the electronic jar is automatically changed. it can.

FIG. 10 is a specific circuit diagram. In FIG. 10, the fifth microcomputer 57 has a thermistor 58 installed in the electronic jar body so as to detect the room temperature.
Room temperature is input by inputting the partial pressure value of the resistor to the AD input. The fifth microcomputer 57 is a ROM
A microcomputer program containing the contents of the microcomputer program 43 and the heat retention control method best suited for room temperature is selected and instructed to the communication control IC 45.

The communication control IC 45 fetches the instructed program from the computer communication, and EEPRO
It is sent to the M rewriting IC 43 and rewritten with the contents of the microcomputer program of the EEPROM 43.

[0046]

As described above, according to the invention as set forth in claim 1 of the present invention, the inner pot which is installed inside the electronic jar main body and which holds the food, and the temperature for detecting the temperature of the food in the inner pan Detecting means, time measuring means for measuring the time, heating means for heating the inner pot, and controlling the heating means on the basis of the value detected by the temperature detecting means and the time measured by the time measuring means to maintain heat. The heat retention control means for controlling, the recording means for recording the heat retention control method of the heat retention control means, the record receiving means for receiving the recorded content by connecting to the computer communication such as the Internet, and the content held by the recording means for the recording Since the receiving means is provided with a record changing means for changing the content received, the heat retaining method in the electronic jar can be easily changed to a desired heat retaining control method by using computer communication such as the Internet. Can be further, you are possible to obtain an electronic jar that can correspond to the fine-grained needs of the consumer.

According to the second aspect of the present invention, the strength of heating is judged from the temperature rise time when the food is put in the inner pot and the temperature is kept warm, and the record receiving means is operated by computer communication from the result. Since the first record selecting means for selecting which record to receive is added, even if there is a manufacturing variation of the electronic jar or a variation of the thermal power due to the power supply condition due to the temperature change at the time of heat retention, it is most suitable. It is possible to obtain a convenient electronic jar capable of keeping delicious heat in any situation by selecting a heat retention control method.

Further, according to the invention as set forth in claim 3, there is provided a heating test mode in which water is put in an inner pot and heated to bring it to a boil, and the heating strength is higher than the temperature rise time of water in the heating test mode. The second record selecting means for selecting which record is to be received from the computer communication by the record receiving means based on the result of the judgment is added, so that the manufacturing variation of the electronic jar is automatically caused by the temperature change when the water is boiled. It is possible to obtain a convenient electronic jar capable of keeping the heat deliciously in any situation by selecting the most suitable heat retention control method even if there is a variation in the heat power due to.

Further, according to the invention described in claim 4, the input means for inputting the taste such as the smell and dryness of the rice after heat retention, and the recording receiving means from the computer communication by the input of the input means Since the third record selection means for selecting whether to receive the heat is added, it is possible to change the heat retention control method according to the taste by inputting the preference of the rice at the time of heat retention, so that the warmth is kept most delicious for each consumer. You can get a convenient electronic jar.

According to the invention described in claim 5, a room temperature detecting means for detecting room temperature and a fourth record selecting means for selecting which record is received from the computer communication by the record receiving means by the room temperature are added. Therefore, it is possible to obtain a convenient electronic jar that can achieve the thermal insulation suitable for the season in summer and winter by automatically changing the thermal insulation control method corresponding to the room temperature around the electronic jar.

[Brief description of drawings]

FIG. 1 is a block diagram of an electronic jar according to a first embodiment of the present invention.

FIG. 2 is a circuit diagram showing a partial block of the electronic jar.

FIG. 3 is a block diagram of an electronic jar according to a second embodiment of the present invention.

FIG. 4 is a circuit diagram showing a partial block of the electronic jar.

FIG. 5 is a block diagram of an electronic jar according to a third embodiment of the present invention.

FIG. 6 is a circuit diagram showing a partial block of the electronic jar.

FIG. 7 is a block diagram of an electronic jar according to a fourth embodiment of the present invention.

FIG. 8 is a partial block circuit diagram of the electronic jar.

FIG. 9 is a block diagram of an electronic jar according to a fifth embodiment of the present invention.

FIG. 10 is a circuit diagram showing a partial block of the electronic jar.

FIG. 11 is a circuit diagram in which a conventional electronic jar is partially blocked.

[Explanation of symbols]

18 inner pot 19 Heating means 20 Temperature detection means 21 Timekeeping means 22 Insulation control means 23 Recording means 24 Computer communication 25 Record receiving means 26 Record change means

Claims (5)

[Claims] 1. An inner pot that is placed inside an electronic jar main body for holding food, temperature detecting means for detecting the temperature of the food in the inner pot, time measuring means for measuring time, and heating the inner pot. The heating means, the heat retention control means for controlling the heat retention by controlling the heating means based on the value detected by the temperature detection means and the time measured by the time counting means, and the heat retention control method of the heat retention control means are recorded. Electronic jar provided with recording means, record receiving means connected to computer communication such as the Internet to receive recorded content, and record changing means for changing the content held by the recording means to the content received by the record receiving means . 2. A first method of determining which record is to be received from the computer communication by the record receiving means by judging the strength of heating from the temperature rise time when the food is kept warm in the inner pot. The electronic jar according to claim 1, further comprising a recording selection unit. 3. A heating test mode in which water is put in an inner pot and heated to boil, the strength of heating is judged from the temperature rise time of water in the heating test mode, and the record receiving means is obtained from the result. The electronic jar according to claim 1, further comprising a second record selecting means for selecting which record is to be received from the computer communication. 4. A third record selection for selecting a record to be received from the computer communication by an input unit for inputting a preference such as smell and dryness of rice after heat retention and input of the input unit. The electronic jar according to claim 1, further comprising means. 5. The electronic jar according to claim 1, further comprising room temperature detecting means for detecting room temperature and fourth record selecting means for selecting which record the record receiving means receives from the computer communication by the room temperature.