JP2012234758A - Induction heating cooker - Google Patents

Abstract

In conventional boiled noodle boil control, the heating power is frequently changed, so that the amount of bubbles generated by boiling the water charged in the cooking container also changes frequently, giving the user a sense of incongruity. was there. In particular, since the generation of bubbles is suppressed during heating with a low heating power, there is a problem that the feeling of boiling of water is impaired and the user feels uneasy that water is not boiling.
A first heating coil 105a for heating a side surface portion and a bottom surface outer peripheral portion of a cooking vessel 102, a second heating coil 105b for heating a bottom inner peripheral portion of the cooking vessel 102, and a first heating coil 105a. And the control means 106 for heating the cooking vessel 102 by independently controlling the high-frequency current applied to the second heating coil 105b, and heating the cooking vessel 102 without using the first heating coil 105a, It is provided with a noodle boil control means 106b that suppresses the temperature rise of the side surface portion of the cooking container 102 and prevents spillage.
[Selection] Figure 1

Description

  The present invention relates to an induction heating cooker used in general homes, restaurants, offices, and the like.

  In recent years, induction cooking devices that induction-heat cooking containers such as pans and frying pans with a heating coil have become widespread.

  Further, in a heating cooker equipped with a boiled noodle control means for controlling the boiled noodles put into the cooking container, the heating power for heating the cooking container is changed in strength over a predetermined time to prevent the noodles from sinking or spilling. There are known cooking devices that improve cooking performance. (For example, refer to Patent Document 1).

JP 2006-64276 A

  However, in the conventional technique, since the heating power is frequently changed, the amount of bubbles generated by the boiling of the water charged in the cooking container frequently changes, and thus there is a problem that the user feels uncomfortable.

  In particular, since the generation of bubbles is suppressed during heating with a low heating power, there is a problem that the feeling of boiling of water is impaired and the user feels uneasy that water is not boiling.

  In order to solve the conventional problems, an induction heating cooker according to the present invention includes a first heating coil that heats a side surface portion and a bottom surface outer peripheral portion of a cooking container, and a second heat source that heats a bottom inner peripheral portion of the cooking container. The heating coil, control means for independently controlling the high-frequency current applied to the first heating coil and the second heating coil and heating the cooking vessel, and without using the first heating coil By heating the cooking container, a boiled noodle control means is provided for preventing a temperature rise at the side surface of the cooking container and preventing spilling.

  Boiled noodles when boiled noodles occur when noodles and flour of starch are dissolved in water, so that bubbles generated at the time of boiling are hard to disappear, accumulate on the surface of the water, and eventually overflow.

  In the present invention, the first heating coil is configured to heat the side surface portion and the bottom surface outer peripheral portion of the cooking container, and the second heating coil is configured to heat the bottom surface inner peripheral portion of the cooking container. By heating the cooking container without using the heating coil, an increase in the temperature of the side surface of the cooking container can be suppressed. Therefore, although boiling is concentrated on the inner peripheral portion of the bottom surface of the cooking container by the second heating coil and bubbles are generated, the temperature of the bubbles decreases as the bubbles flow to the side surface of the cooking container, and the bubbles disappear.

In addition, by heating the cooking container without using the first heating coil, the boiling of water in the cooking container is concentrated on the inner periphery of the bottom surface to generate strong convection, and the bubbles are crushed by the convection force. be able to.

  In addition, since the thickness of the bubbles is large for small bubbles and thin for large bubbles, the bubbles can be broken by combining the bubbles and the bubbles by strong convection to form a large bubble.

  These do not change the heating power frequently, so it does not feel uncomfortable with changes in the heating power, and does not lose the boiling feeling during heating with low heating power. Performance and convenience can be improved.

Structure explanatory drawing which shows roughly the induction heating cooking appliance in Embodiment 1 of this invention The flowchart which shows operation | movement of the induction heating cooking appliance in Embodiment 1 of this invention. Structure explanatory drawing which shows schematically the induction heating cooking appliance in Embodiment 2 of this invention The flowchart which shows operation | movement of the induction heating cooking appliance in Embodiment 2 of this invention.

  1st invention, the 1st heating coil which heats the side part and bottom face outer peripheral part of a cooking vessel, the 2nd heating coil which heats the bottom inner peripheral part of the cooking vessel, The 1st heating coil, A control means for heating the cooking container by independently controlling a high-frequency current applied to the second heating coil, and heating the cooking container without using the first heating coil. It is provided with a noodle boil control means for suppressing temperature rise at the side surface of the container and preventing spillage.

  Boiled noodles when boiled noodles occur when noodles and flour of starch are dissolved in water, so that bubbles generated at the time of boiling are hard to disappear, accumulate on the surface of the water, and eventually overflow.

  In the present invention, the first heating coil is configured to heat the side surface portion and the bottom surface outer peripheral portion of the cooking container, and the second heating coil is configured to heat the bottom surface inner peripheral portion of the cooking container. By heating the cooking container without using the heating coil, an increase in the temperature of the side surface of the cooking container can be suppressed. Therefore, although boiling is concentrated on the inner peripheral portion of the bottom surface of the cooking container by the second heating coil and bubbles are generated, the temperature of the bubbles decreases as the bubbles flow to the side surface of the cooking container, and the bubbles disappear.

  In addition, by heating the cooking container without using the first heating coil, the boiling of water in the cooking container is concentrated on the inner periphery of the bottom surface to generate strong convection, and the bubbles are crushed by the convection force. be able to.

  In addition, since the thickness of the bubbles is large for small bubbles and thin for large bubbles, the bubbles can be broken by combining the bubbles and the bubbles by strong convection to form a large bubble.

  These do not change the heating power frequently, so it does not feel uncomfortable with changes in the heating power, and does not lose the boiling feeling during heating with low heating power. Performance and convenience can be improved.

  The second invention has a bottom diameter detecting means for detecting the size of the bottom surface of the cooking container, particularly when the bottom surface of the cooking container is larger than the first heating coil. The control means is provided to heat the cooking container using the first heating coil and the second heating coil.

  When the bottom surface of the cooking container is larger than the first heating coil, the heating surface by the second heating coil with respect to the entire bottom surface of the cooking container is reduced, so that the feeling of boiling is impaired and water is boiling to the user. There was a problem of giving an uneasy feeling.

  According to the present invention, when the bottom surface of the cooking container is larger than the first heating coil, the cooking container is heated using the first heating coil and the second heating coil, so that the feeling of boiling is not lost. Blowing out can be prevented, and the cooking performance and convenience of the induction heating cooker can be improved.

  The third aspect of the invention relates to the noodle removal control means for releasing the noodles charged in the cooking container by heating the cooking container using the first heating coil, particularly in any one of the first to second aspects of the invention. It is equipped with.

  Conventionally, since a heat source is fixed in a cooking device, convection occurs only in a specific direction, and in an induction heating cooking device, it is heated locally. There was a problem.

  According to the present invention, the direction of convection can be switched, the effect of untangling noodles can be obtained, and the cooking performance and convenience of the induction heating cooker can be enhanced.

  In a fourth aspect of the present invention, in particular, in any one of the first to third aspects, the bubble erasing that eliminates bubbles generated in the cooking container by stopping heating by the first heating coil and the second heating coil. Control means are provided.

  Concentrated heating by the second heating coil makes it easy to break and extinguish bubbles, but small bubbles are difficult to eliminate and may remain on the water surface.

  According to the present invention, the temperature of the water surface can be lowered, and even small bubbles can be eliminated.

  Thereby, it is possible to suppress air bubbles from accumulating on the water surface, prevent spillage, and improve the cooking performance and convenience of the induction heating cooker.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1: shows the structure explanatory drawing which shows schematically the induction heating cooking appliance in Embodiment 1 of this invention.

In FIG. 1, the induction heating cooker includes a cooking container 102 for storing a cooked food 101, an outer case 103, a top plate 104 provided on the upper part of the outer case 103 for placing the cooking container 102, and a cooking container 102. The first heating coil 105a for heating the side surface and the bottom surface outer periphery, the second heating coil 105b for heating the bottom surface inner periphery of the cooking vessel 102, the first heating coil 105a and the second heating coil 105b The control means 106 for heating the cooking vessel 102 by independently controlling the high frequency current to be applied, and the infrared ray radiated according to the temperature by the cooking vessel 102 via the top plate 104 are detected, and the infrared ray energy is detected. An infrared detection means 107 for outputting an infrared detection signal, an input means 108 for receiving an input from the user, A notification means 109 for reporting information, a power supply 112 for rectifying and smoothing the commercial power supply 113, a first inverter 110a for converting the output of the power supply 112 into a high-frequency current and applying it to the first heating coil 105a, and a power supply A second inverter 110b that converts the output of 112 into a high-frequency current and applies it to the second heating coil 105b is provided. Here, the cooked food 101 is water and noodles to which the water is added after boiling.

  Further, the control means 106 heats the cooking container 102 without using the boiling control means 106a for boiling the water charged into the cooking container 102 and the first heating coil 105a. Noodle boil control means 106b that suppresses temperature rise and prevents spilling, and noodle removal control means 106c that releases the noodles put into the cooking container 120 by heating the cooking container 102 using the first heating coil 105a. In addition, the apparatus includes a bubble erasure control means 106d that eliminates bubbles generated in the cooking vessel 102 by stopping heating by the first heating coil 105a and the second heating coil 105b.

  Note that the cooking container 102 is a pan, the outer case 103 is a metal case, the top plate 104 is a crystallized glass plate Neoceram N-0, the control means 106 is a microcomputer, and the infrared detection means 107 is. Is a quantum type infrared sensor, a capacitive switch is used as the input means 108, an LCD (Liquid Crystal Display) is used as the notification means 109, and a rectifier circuit and a smoothing capacitor are used as the power supply 112. The configuration can be easily realized.

  The operation of the induction cooking device configured as described above will be described below.

  FIG. 2 is a flowchart showing the operation of the induction heating cooker in the first embodiment of the present invention.

  First, when the user selects a noodle boiled menu from a plurality of cooking menus using the input means 108 and performs an operation for starting heating (S101), the control means 106 accepts the noodle boil control means 106b. The noodle boil control means 106b operates the boiling control means 106a, the boiling control means 106a operates the first inverter 110a to apply a high frequency current to the first heating coil 105a, and the second inverter 110b is operated to apply a high-frequency current to the second heating coil 105b to start heating the cooking vessel 102 (S102).

  And the boiling control means 106a operates the infrared detection means 107, and detects the temperature of the cooking container 102 by detecting the infrared energy radiated | emitted according to the temperature of the cooking container 102 via the top plate 104 (S103). ).

  Thereafter, after heating for a predetermined time (for example, 1 second) (S104), the infrared detecting means 107 is operated again to detect the temperature of the cooking container 102 (S105).

  And the temperature of the cooking container 102 of S103 and S105 is compared, and it is discriminate | determined whether the water boiled by discriminating whether a temperature gradient is below predetermined (S106). When the water boils, the temperature of the water is maintained at about 100 ° C., and accordingly, the temperature of the cooking vessel 102 is also maintained constant, and the temperature gradient is eliminated. In other words, it is possible to determine whether the water has boiled by determining the temperature gradient.

  If it is determined that the water is not boiling (No in S106), S104 to S106 are repeated until boiling. When it is determined that the water is boiling (Yes in S106), the thermal power is maintained by weakening the heating power so as not to spill while maintaining the boiling of the water (S107).

  Thereafter, the noodle boiling means 110 operates the temperature maintaining means 110c, and the temperature maintaining means 110c operates the infrared detecting means 107 to detect the temperature of the cooking container 102 (S108).

  Then, it is compared with the temperature of the cooking container 102 at the time of the previous detection, and it is determined whether or not noodles are put into the cooking container 102 by determining whether or not the temperature difference is greater than or equal to a predetermined value (S109). When it is determined that noodles are not charged (no in S109), S108 to S109 are repeated until the noodles are charged. When it is determined that noodles are put in (yes in S109), the noodle boil control means 106b starts timing (S110), and then applies a high frequency current to the second heating coil 105b to heat the cooking container 102. Start (S111). At this time, the heating of the first heating coil 105a is stopped.

  Then, after heating for a predetermined time (for example, 30 seconds), the noodle boil control means 106b operates the noodle breaking control means 106c, and the noodle breaking control means 106c applies a high frequency current to the first heating coil 105a to cook the cooking container. 102 is heated. Thereby, the direction of the convection of the water in the cooking vessel 102 can be switched, and the effect of untangling the noodles can be obtained (S112). At this time, it does not matter whether the second heating coil 105b is heated.

  When a predetermined time elapses (for example, 5 to 10 seconds), the noodle boil control means 106b stops the operation of the noodle breaking control means 106c and determines the elapsed time from S110 (S113). If the predetermined time has not elapsed (no in S113), S110 to S113 are repeated until the predetermined time has elapsed. If it has elapsed (yes in S113), the noodle boil control means 106b operates the bubble elimination control means 106d, and the bubble elimination control means 106d performs heating by the first heating coil 105a and the second heating coil 105b for a predetermined time. After stopping (for example, 5 seconds), the process returns to S110.

  The predetermined time in S113 is the time until small bubbles remaining on the water surface in S111 and S112 are sufficiently accumulated, and are previously derived by experiments and stored in the boiled noodle control means 106b.

  Then, the process from S111 to S114 is repeated until the cooking time determined by the cooking menu selected in S101 elapses or the user performs a heating stop operation and is accepted by the control means 106.

  In addition, even if it comprises so that it may provide with two or more heating coils and it comprises according to this invention about two heating coils among several heating coils, the same effect is acquired.

(Embodiment 2)
FIG. 3: shows the structure explanatory drawing which shows schematically the induction heating cooking appliance in Embodiment 2 of this invention.

  In FIG. 3, the first current detection means 111a for detecting the current flowing through the first heating coil 105a, the second current detection means 111b for detecting the current flowing through the second heating coil 105b, and the cooking container 102 A bottom diameter detecting means 106e for detecting the size of the bottom surface is provided. Since other means are the same as those in FIG. 1, detailed description will be omitted.

  This configuration can be easily realized by using a current transformer for the first current detecting means 111a and the second current detecting means 111b and a microcomputer for the bottom diameter detecting means 106e.

  The operation of the induction cooking device configured as described above will be described below.

  FIG. 4 is a flowchart showing the operation of the induction heating cooker in the second embodiment of the present invention.

  First, when the user selects a noodle boiled menu from a plurality of cooking menus using the input means 108 and performs an operation for starting heating (S201), the control means 106 accepts the noodle boil control means 106b. The noodle boil control means 106b operates the bottom diameter detection means 106e, the bottom diameter detection means 106e operates the first inverter 110a to apply a high frequency current to the first heating coil 105a (S202), After detecting the current applied to the first heating coil 105a using the first current detection means 111a (S203), the heating of the first heating coil 105a is stopped (S204).

  Subsequently, the bottom diameter detection unit 106e operates the second inverter 110b to apply a high frequency current to the second heating coil 105b (S205), and the second heating coil 105b using the second current detection unit 111b. (S206), the heating of the second heating coil 105b is stopped (S207).

  The cooking container 102 is placed on the upper surface of the first heating coil 105a so that the current flowing in the first heating coil 105a detected by the first current detection means 111a completely covers the first heating coil 105a. If so, the current flowing through the first heating coil 105a is maximized, and as the bottom diameter of the cooking vessel 102 decreases, the area covering the first heating coil 105a decreases and the current flowing through the first heating coil 105a decreases. .

  The same applies to the current flowing through the second heating coil 105b detected by the second current detection means 111b.

  Therefore, information on the correlation between the bottom diameter of the cooking container 102 and the current detected by the first current detection means 111a and the second current detection means 111b is stored in the bottom diameter detection means 106e in advance, and based on the information. Then, the bottom diameter of the cooking container 102 is detected from the amount of current detected in S203 and S206 (S208).

  Then, it is determined whether the bottom diameter of the cooking container 102 is larger than the first heating coil 105a (S209). If the bottom diameter of the cooking container 102 is larger than the first heating coil 105a (yes in S209), the boiled noodles are controlled. The means 106b performs the same operation as S102 to S110 in FIG. 2 and then applies a high frequency current to the first heating coil 105a to start heating the cooking vessel 102, and also applies a high frequency current to the second heating coil 105b. Is applied to start heating the cooking container 102 (S210). Thereafter, operations similar to those in S112 to S114 in FIG. 2 are performed.

  When the bottom diameter of the cooking vessel 102 is smaller than the first heating coil 105a (no in S209), the same operation as S102 to S114 in FIG. 2 is performed.

  The induction heating cooker according to the present invention does not frequently change the heating power, so it feels uncomfortable with changes in the heating power, and can prevent spilling without losing the feeling of boiling during heating with low heating power. The cooking performance and convenience of the cooker can be improved, and it is useful for a heating cooker equipped with a noodle boiling means for boiling noodles to be put into a cooking container.

DESCRIPTION OF SYMBOLS 101 Cooked food 102 Cooking container 104 Top plate 105a 1st heating coil 105b 2nd heating coil 106 Control means 106b Noodle boiled control means 106c Noodle breaking control means 106d Bubble elimination control means

Claims (4)

A first heating coil for heating the side and bottom peripheral portions of the cooking container;
A second heating coil for heating the inner periphery of the bottom surface of the cooking container;
Control means for controlling the high-frequency current applied to the first heating coil and the second heating coil independently to heat the cooking vessel;
An induction heating cooker provided with noodle boil control means for suppressing a temperature rise of a side surface portion of the cooking container and preventing spilling by heating the cooking container without using the first heating coil. Comprising a bottom diameter detecting means for detecting the size of the bottom surface of the cooking container;
2. The noodle boil control means heats the cooking container using the first heating coil and the second heating coil when the bottom surface of the cooking container is larger than the first heating coil. Induction heating cooker. The induction heating cooking of any one of Claim 1 to 2 provided with the noodle removal control means which unwinds the noodle thrown into the said cooking container by heating the said cooking container using the said 1st heating coil. vessel. The induction according to any one of claims 1 to 3, further comprising bubble erasure control means for erasing bubbles generated in the cooking container by stopping heating by the first heating coil and the second heating coil. Cooking cooker.

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