JP4839681B2

JP4839681B2 - Induction heating cooker

Info

Publication number: JP4839681B2
Application number: JP2005167964A
Authority: JP
Inventors: 高弓福田; 雅之 ▲高▼桑
Original assignee: Panasonic Corp; Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Corp; Panasonic Holdings Corp
Priority date: 2005-06-08
Filing date: 2005-06-08
Publication date: 2011-12-21
Anticipated expiration: 2025-06-08
Also published as: JP2006344451A

Description

本発明は、一般家庭などで使用される誘導加熱調理器に関するものである。 The present invention relates to an induction heating cooker used in general homes and the like.

従来、この種の誘導加熱調理器は、すでに知られている（例えば、特許文献１参照）。 Conventionally, this type of induction heating cooker is already known (see, for example, Patent Document 1).

これは火力調整手段で設定された火力（加熱量）により加熱を行うものであり、設定された火力と被加熱物の種類や内容物の容量によってほぼ一定の温度で加熱調理されていた。
特開平１０−１２５４５７号公報 The heating is performed by the heating power (heating amount) set by the heating power adjusting means, and cooking is performed at a substantially constant temperature depending on the set heating power, the type of the object to be heated, and the volume of the contents.
JP 10-125457 A

しかしながら、前記従来の構成では、煮物などの調理後に具材に味を十分に染み込みをさせたいと思い、味染み込み調理をした時、煮込み物の内容量の多少や具材の種類により、火力設定を高くしすぎて内容物が沸騰して煮崩れしたり、逆に火力設定が低すぎて味の染み込みに時間が掛かったりしていた。 However, in the above-described conventional configuration, it is desired to allow the ingredients to sufficiently soak after cooking such as boiled food, and when cooking with taste soaking, the heating power is set depending on the content of the stewed food and the type of ingredients. Too high, the contents boil and boil, or conversely, the heat setting is too low and it takes time to soak the taste.

本発明は、前記従来の課題を解決するもので、味染み込み調理時において、被加熱物の内容量や具材の種類によらず、煮崩れなく短時間で味が均一に染み込むように調理することができる誘導加熱調理器を提供することを目的とする。 The present invention solves the above-mentioned conventional problem, and during cooking soaking with taste, cooking is performed so that the taste soaks evenly in a short time without simmering, regardless of the content of the object to be heated and the type of ingredients. An object of the present invention is to provide an induction heating cooker that can be used.

従来の課題を解決するために、本発明の誘導加熱調理器は、被加熱物を誘導加熱する加熱コイルと、前記加熱コイルに高周波電流を供給する誘導加熱手段と、前記被加熱物の温度を検知する温度検知手段と、第１の加熱量で加熱し前記温度検知手段の検知温度により沸騰を検知すると共に、沸騰検知後、沸騰を検知したときの前記検知温度である沸騰検知温度から所定温度低い温度を上限とした所定温度幅内に前記検知温度がなるように、加熱を停止するかまたは前記第１の加熱量より小さい第２の加熱量で加熱して前記所定温度幅の下限まで下降させる下降工程を行い、その後、前記第２の加熱量より大きい第３の加熱量で前記上限温度まで上昇させる上昇工程を行い、その後前記下降工程および前記上昇工程を繰り返す味染み込み調理の加熱制御を行う制御手段と、を備え、前記制御手段は、前記下降工程中の勾配が小さいほどその後の前記第３の加熱量を大きくさせるようにしたものである。 In order to solve the conventional problems, an induction heating cooker according to the present invention includes a heating coil that induction-heats an object to be heated, induction heating means that supplies a high-frequency current to the heating coil, and a temperature of the object to be heated. temperature detection means for detecting, as well as detecting the by Ri boiling detection temperature of said temperature sensing means is heated by the first heating amount after boiling detection, the detected temperature der Ru boiling temperature detected when detecting boiling The heating is stopped or heated at a second heating amount smaller than the first heating amount so that the detected temperature is within a predetermined temperature range with an upper limit of a temperature lower by a predetermined temperature than the predetermined temperature range. perform lowering step of lowering to the lower limit, then the second heating amount greater than the third heating amount performs increasing step of increasing to the upper limit temperature, thereafter the penetration taste repeated lowering step and said increasing step cooking And a control means for performing thermal control, wherein the control means is obtained so as to make larger the third heating amount of subsequent higher gradient in the lowering step is small.

これによって、被加熱物の内容量や具材の種類によらず、煮崩れなく短時間で味が均一に染み込むように調理することができる。 Thereby, it can cook so that a taste may soak evenly in a short time without being boiled regardless of the content of the object to be heated and the type of ingredients.

また、容量の少ない時や火の通り易い具材を調理時に温調制御の山谷の回数が増えることによる具材の煮崩れを防止できる。 Moreover, when the capacity is small or the ingredients that are easy to go through can be prevented, the ingredients can be prevented from being boiled due to an increase in the number of times of the temperature and valley of the temperature control during cooking.

本発明の誘導加熱調理器は、被加熱物の内容量や具材の種類によらず、煮崩れなく短時間で味が均一に染み込むように調理することができる。 The induction heating cooker of the present invention can be cooked so that the taste soaks evenly in a short time without simmering, regardless of the content of the object to be heated and the type of ingredients.

第１の発明は、被加熱物を誘導加熱する加熱コイルと、前記加熱コイルに高周波電流を供給する誘導加熱手段と、前記被加熱物の温度を検知する温度検知手段と、第１の加熱量で加熱し前記温度検知手段の検知温度により沸騰を検知すると共に、沸騰検知後、沸騰を検知したときの前記検知温度である沸騰検知温度から所定温度低い温度を上限とした所定温度幅内に前記検知温度がなるように、加熱を停止するかまたは前記第１の加熱量より小さい第２の加熱量で加熱して前記所定温度幅の下限まで下降させる下降工程を行い、その後、前記第２の加熱量より大きい第３の加熱量で前記上限温度まで上昇させる上昇工程を行い、その後前記下降工程および前記上昇工程を繰り返す味染み込み調理の加熱制御を行う制御手段と、を備え、前記制御手段は、前記下降工程中の勾配が小さいほどその後の前記第３の加熱量を大きくさせるようにした誘導加熱調理器とすることにより、被加熱物の内容量や具材の種類によらず、煮崩れなく短時間で味が均一に染み込むように調理することができる。 According to a first aspect of the present invention, there is provided a heating coil for inductively heating an object to be heated, an induction heating means for supplying a high frequency current to the heating coil, a temperature detecting means for detecting the temperature of the object to be heated, and a first heating amount. in heated together to detect the by Ri boiling detection temperature of said temperature sensing means, after boiling detected, predetermined temperature range, wherein the the temperature detected der Ru boiling detecting temperature and up to a predetermined temperature lower temperature when detecting boiling The heating is stopped or heated at a second heating amount smaller than the first heating amount so as to reach the detected temperature inside, and then lowered to the lower limit of the predetermined temperature range. performs increasing step of increasing to the maximum temperature in the third heating amount greater than the second heating amount, provided then the the lowering step, and a control means for performing heating control of flavor penetration cooking repeating the increasing step, the said System Means, by the induction heating cooker so as to make larger the third heating amount more subsequent smaller inclined in said lowering step, regardless of the type of content amount or ingredients of the article to be heated, It can be cooked so that the taste soaks evenly in a short time without simmering.

また、制御手段は、味染み込み調理中における被加熱物の温度下降時の温度勾配に応じて加熱量の加減を行うようにしたことにより、次回の温度上昇時の加熱量を被加熱物の量や具材の種類により最適に設定できるとともに、所定の調理時間内での温度制御による温度の山谷の回数を制御することにより、煮崩れの防止も可能となり、調理性能を向上できる。 In addition, the control means adjusts the heating amount according to the temperature gradient at the time of the temperature decrease of the heated object during the taste soaking cooking, so that the heating amount at the next temperature increase is the amount of the heated object. It can be set optimally depending on the kind of ingredients and ingredients, and by controlling the number of temperature peaks and valleys by temperature control within a predetermined cooking time, it becomes possible to prevent boiling and improve cooking performance.

また、制御手段は、温度下降時の温度勾配が所定値より大きい時は加熱量を低下させ、温度勾配が所定値より小さい時は加熱量を増加するようにしたことにより、被加熱物の容量が小さい（温度勾配が大きい）時は、次回の温度上昇時の加熱量を減少させることにより、被加熱物の量や具材の種類により最適の加熱量を与えることができるとともに、所定の調理時間内での温度制御による温度の山谷の回数を制御することにより煮崩れの防止も可能となる。また、被加熱物の容量が大きい（温度勾配が小さい）時は、次回の温度上昇時の加熱量を増加させることにより調理時間の短縮を図ることもでき、調理性能を向上することができる。 In addition, the control means reduces the heating amount when the temperature gradient at the time of temperature decrease is larger than a predetermined value, and increases the heating amount when the temperature gradient is smaller than the predetermined value. When the temperature is small (the temperature gradient is large), by reducing the amount of heating at the next temperature rise, the optimum amount of heating can be given depending on the amount of the object to be heated and the type of ingredients, and predetermined cooking By controlling the number of temperature peaks and valleys by temperature control within the time, it is possible to prevent boiling. Further, when the capacity of the object to be heated is large (the temperature gradient is small), the cooking time can be shortened by increasing the heating amount at the next temperature rise, and the cooking performance can be improved.

第２の発明は、被加熱物を誘導加熱する加熱コイルと、前記加熱コイルに高周波電流を供給する誘導加熱手段と、前記被加熱物の温度を検知する温度検知手段と、第１の加熱量で加熱し前記温度検知手段の検知温度により沸騰を検知すると共に、沸騰検知後、沸騰を検知したときの前記検知温度である沸騰検知温度から所定温度低い温度を上限温度とした所定温度幅内に前記検知温度がなるように、加熱を停止するかまたは前記第１の加熱量より小さい第２の加熱量で加熱して前記所定温度幅の下限まで下降させる下降工程を行い、その後、前記第２の加熱量より大きい第３の加熱量で前記上限温度まで上昇させる上昇工程を行い、その後前記下降工程および前記上昇工程を繰り返す味染み込み調理を行う制御手段と、を備え、前記制御手段は、前記上昇工程中の勾配が小さいほどその後の前記第２の加熱量を大きくさせるようにしたことにより、次回の温度下降時の加熱量を調整することができ、第１の発明と同等の効果が得られる。 According to a second aspect of the present invention, there is provided a heating coil for induction heating the object to be heated , an induction heating means for supplying a high frequency current to the heating coil, a temperature detection means for detecting the temperature of the object to be heated, and a first heating amount. The boiling is detected by the temperature detected by the temperature detecting means, and after the boiling is detected, the boiling temperature is lower than the detected temperature when the boiling is detected. In order to reach the detected temperature, the heating is stopped, or a lowering step is performed in which the heating is performed with a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second temperature is reached. deeds rising step is raised to the upper limit temperature at heating amount greater than the third heating amount, provided then the a lowering step and control means for taste penetration cooking repeating the increasing step, wherein the control means , By which is adapted make large the second heating amount of subsequent higher gradient in the increasing step is small, it is possible to adjust the amount of heat at the next temperature lowering, the first invention and the same effect Is obtained.

また、制御手段は、温度上降時の温度勾配が所定の値より大きい時は加熱量を低下させ、温度勾配が所定の値より小さい時は加熱量を増加するようにしたことにより、被加熱物の容量が小さい（温度勾配が大きい）時は、次回の温度下降時の加熱量を減少させ、被加熱物の容量が大きい（温度勾配が小さい）時は、次回の温度下降時の加熱量を増加させることにより、第１の発明と同等の効果が得られる。 In addition, the control means reduces the heating amount when the temperature gradient when the temperature rises and falls is larger than a predetermined value, and increases the heating amount when the temperature gradient is smaller than the predetermined value. When the volume of the object is small (the temperature gradient is large), the amount of heating at the next temperature drop is reduced, and when the volume of the object to be heated is large (the temperature gradient is small), the amount of heating at the next temperature drop By increasing the value, an effect equivalent to that of the first invention can be obtained.

第３の発明は、特に、第１または第２の発明において、制御手段は、味染み込み調理中における被加熱物の毎温度上昇時または毎温度下降時の温度勾配に応じて加熱量の加減を行うようにしたことにより、調理時間の長い調理時などによる被加熱物の蒸発による量の変化時にも適切な制御を行うことができる。 According to a third aspect of the invention, in particular, in the first or second aspect of the invention, the control means adjusts the heating amount according to the temperature gradient at the time of every temperature rise or every temperature fall of the article to be heated during taste soaking. By doing so, appropriate control can be performed even when the amount changes due to evaporation of the object to be heated, such as during cooking with a long cooking time.

第４の発明は、特に、第１または第２の発明において、制御手段は、味染み込み調理中における被加熱物の初回の温度上昇時または初回の温度下降時の温度勾配に応じて加熱量の加減を行うようにしたことにより、第６の発明よりプログラムが簡易にでき、安価な商品が提供できる。 According to a fourth aspect of the invention, in particular, in the first or second aspect of the invention, the control means controls the heating amount according to the temperature gradient at the time of the first temperature rise or the first temperature fall of the article to be heated during the soaking with taste. By adjusting it, the program can be simplified compared to the sixth invention, and inexpensive products can be provided.

第５の発明は、特に、第１または第２の発明において、制御手段は、温度上昇時または温度下降の所定回数毎の温度勾配に応じて加熱量の加減を行うようにしたことにより、第６の発明よりプログラムが簡易にでき、安価な商品が提供できる。 According to a fifth aspect of the invention, in particular, in the first or second aspect of the invention, the control means adjusts the heating amount according to the temperature gradient at every predetermined number of times of temperature rise or temperature fall. According to the invention of 6, the program can be simplified and inexpensive products can be provided.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

（実施の形態）
図１は、本発明の実施の形態における誘導加熱調理器の構成を示すものである。 (Embodiment)
FIG. 1 shows the configuration of an induction heating cooker in an embodiment of the present invention.

図に示すように、本実施の形態における誘導加熱調理器は、鍋などの被加熱物４を誘導加熱する加熱コイル１と、前記加熱コイル１に高周波電流を供給する誘導加熱手段２と、前記被加熱物４の温度を検知する温度検知手段（センサ）３と、前記温度検知手段３による沸騰検知温度から所定温度低い温度を上限とした所定温度幅にて味染み込み調理の加熱制御を行う制御手段６と、制御手段６に加熱動作させる操作手段７とを備えている。そして、前記制御手段６は、味染み込み調理中の被加熱物４の温度勾配に応じて加熱制御を行い加熱量の加減を行うようにしたものである。 As shown in the figure, the induction heating cooker in the present embodiment includes a heating coil 1 that induction-heats an object to be heated 4 such as a pan, induction heating means 2 that supplies a high-frequency current to the heating coil 1, and Temperature detection means (sensor) 3 for detecting the temperature of the article 4 to be heated, and control for performing heating control of taste soaking cooking in a predetermined temperature range with a temperature lower than the predetermined temperature from the boiling detection temperature by the temperature detection means 3 as an upper limit. Means 6 and operation means 7 for causing the control means 6 to perform a heating operation are provided. And the said control means 6 performs heating control according to the temperature gradient of the to-be-heated material 4 during taste soaking cooking, and adjusts heating amount.

前記加熱コイル１は、アルミニウムなどの非磁性体または鉄などの磁性体の被加熱物４を誘導加熱できるものである。また、被加熱物４は、トッププレート５上に載置されており、温度検知手段３がトッププレート５を通して被加熱物４の温度を検知する。温度検知手段３はサーミスタなどのセンサからなり、制御手段６は温度検知手段３の温度に応じて誘導加熱手段２による加熱量を加減する。 The heating coil 1 can induction-heat an object to be heated 4 made of a non-magnetic material such as aluminum or a magnetic material such as iron. Further, the object to be heated 4 is placed on the top plate 5, and the temperature detection means 3 detects the temperature of the object to be heated 4 through the top plate 5. The temperature detection unit 3 includes a sensor such as a thermistor, and the control unit 6 increases or decreases the amount of heating by the induction heating unit 2 in accordance with the temperature of the temperature detection unit 3.

以上のように構成された誘導加熱調理器について、図２を用いながら以下にその動作、作用を説明する。 About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, using FIG.

図２は沸騰検知動作から調理物に味の染み込みを行う動作（既述の味染み込み調理）を実施した時のセンサ温度と加熱量を示す図である。 FIG. 2 is a diagram showing the sensor temperature and the heating amount when performing an operation of soaking a taste into a cooked product from the boiling detection operation (the above-described taste soaking cooking).

制御手段６は温度検知手段３からの温度信号の変化により、被加熱物４内の具材が沸騰したか否かを判定する。ここではＴ１時点で沸騰検知し、Ｔ１以降、味染み込み調理に移行する。 The control means 6 determines whether or not the ingredients in the object to be heated 4 have boiled based on the change of the temperature signal from the temperature detection means 3. Here, boiling is detected at time T1, and after T1, the process shifts to cooking with taste soaking.

制御手段７はＴ１時点のセンサ温度θｆから所定温度だけ低いセンサ温度θｕを上限値とし、所定の温度幅（下限：センサ温度θｓ）にて温度制御を行う。実線部分は被加熱物４の容量が多い場合を示す例であるが、時間Ｔ１からＴ３の期間はセンサ温度θｓまで加熱量をゼロもしくは加熱量を小さくし（加熱量：Ｐ４）、被加熱物４内の具材の温度を下降させる工程である。制御手段６は時間Ｔ１からＴ３間の温度勾配（例えば、単位時間当たりの温度変化量）により、時間Ｔ３からＴ６期間の温度上昇工程時の加熱量（Ｐ２）を決定し、誘導加熱手段２によりセンサ温度θｕに達するまで加熱を行う。点線部分は被加熱物４の容量が少ない場合を示す例であるが、温度下降工程の時間は容量が多い時より短くなる（時間Ｔ２）。制御手段６は時間Ｔ１からＴ２間の温度勾配に応じた加熱量（Ｐ３：Ｐ３＜Ｐ２）にて、Ｔ２からＴ４期間加熱を行う（移行調理終了まで繰り返す）。 The control means 7 controls the temperature within a predetermined temperature range (lower limit: sensor temperature θs) with the sensor temperature θu lower by a predetermined temperature than the sensor temperature θf at the time T1 as an upper limit value. The solid line portion is an example showing the case where the capacity of the object to be heated 4 is large, but during the period from time T1 to T3, the heating amount is reduced to zero or the heating amount is reduced to the sensor temperature θs (heating amount: P4), and the object to be heated is 4 is a step of lowering the temperature of the ingredients in 4. The control means 6 determines the heating amount (P2) during the temperature rising process from the time T3 to the time T6 based on the temperature gradient (for example, the temperature change amount per unit time) between the times T1 and T3. Heating is performed until the sensor temperature θu is reached. The dotted line portion is an example showing a case where the capacity of the object to be heated 4 is small, but the time of the temperature lowering process is shorter than when the capacity is large (time T2). Heating quantity corresponding to the temperature gradient between the control unit 6 from the time T1 T2 (P3: P3 <P 2) at, (repeated until transition completion of cooking) from T2 performs T4 period heating.

なお、前記では下降時のセンサ温度勾配に応じて加熱量加減するものとしたが、上昇時の温度勾配に応じる方法も考えられる。また、センサ温度勾配を検知して加熱量を決定する期間も、初回の温度下降時または初回の温度上昇時、毎回の温度下降時または毎回の温度上昇時、数回置きの温度下降時または数回置きの温度上昇時が考えられる。 In the above description, the heating amount is adjusted according to the sensor temperature gradient at the time of lowering, but a method according to the temperature gradient at the time of rising is also conceivable. In addition, the period for detecting the sensor temperature gradient and determining the heating amount is also the time of the first temperature drop or the first temperature rise, every time the temperature falls or every time the temperature rises, every few times the temperature falls or It can be considered that the temperature rises during rotation.

以上のように、本実施の形態では、味染み込み調理中の被加熱物の温度勾配に応じて加熱量の加減を行うことにより、内容量の多い少ないや具材の種類（火の通り易さなど）の違いに関わらず、煮崩れなく、短時間で味が均一に染み込むように調理することができる。また、味しみ込み調理を所定時間設定された際においても、温度制御の山谷の回数を制御することが可能となり、容量の少ない時や火の通り易い具材を調理時に温調制御の山谷の回数が増えることによる具材の煮崩れを防止できる。 As described above, in the present embodiment, the amount of heating is increased or decreased according to the temperature gradient of the object to be heated during the soaking seasoning, so that the amount of content and the type of ingredients (ease of fire) Regardless of the difference, etc., it can be cooked so that it does not boil and soaks evenly in a short time. In addition, even when the savory cooking is set for a predetermined time, it is possible to control the number of times of the temperature control peaks and valleys. Ingredients can be prevented from being boiled by increasing the number of times.

以上のように、本発明にかかる誘導加熱調理器は、被加熱物の内容量や具材の種類によらず、煮崩れなく短時間で味が均一に染み込むように調理することができるので、一般家庭などで使用される誘導加熱調理器に最適である。 As described above, the induction heating cooker according to the present invention can cook so that the taste soaks evenly in a short time without being boiled, regardless of the content of the object to be heated and the type of ingredients. It is most suitable for induction heating cookers used in general households.

本発明の実施の形態における誘導加熱調理器の構成図The block diagram of the induction heating cooking appliance in embodiment of this invention 同誘導加熱調理器におけるセンサ温度と加熱量を示す図The figure which shows the sensor temperature and heating amount in the same induction heating cooking appliance

１加熱コイル
２誘導加熱手段
３温度検知手段（センサ）
４被加熱物
６制御手段 DESCRIPTION OF SYMBOLS 1 Heating coil 2 Induction heating means 3 Temperature detection means (sensor)
4 Object to be heated 6 Control means

Claims

被加熱物を誘導加熱する加熱コイルと、前記加熱コイルに高周波電流を供給する誘導加熱手段と、前記被加熱物の温度を検知する温度検知手段と、第１の加熱量で加熱し前記温度検知手段の検知温度により沸騰を検知すると共に、沸騰検知後、沸騰を検知したときの前記検知温度である沸騰検知温度から所定温度低い温度を上限温度とした所定温度幅内に前記検知温度がなるように、加熱を停止するかまたは前記第１の加熱量より小さい第２の加熱量で加熱して前記所定温度幅の下限まで下降させる下降工程を行い、その後、前記第２の加熱量より大きい第３の加熱量で前記上限温度まで上昇させる上昇工程を行い、その後前記下降工程および前記上昇工程を繰り返す味染み込み調理を行う制御手段と、を備え、前記制御手段は、前記下降工程中の勾配が小さいほどその後の前記第３の加熱量を大きくさせるようにした誘導加熱調理器。 A heating coil for induction heating of the object to be heated; induction heating means for supplying a high frequency current to the heating coil; temperature detection means for detecting the temperature of the object to be heated; and temperature detection by heating with a first heating amount with detecting the by Ri boiling detecting temperature means, the detected temperature after boiling detection, boil the detected temperature der Ru boiling temperature detected predetermined temperature from a low temperature when it is detected within a predetermined temperature range in which the upper limit temperature So that the heating is stopped or heated at a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second heating amount greater than the third heating amount performs increasing step of increasing to the maximum temperature, with subsequent wherein the lowering step and control means for taste penetration cooking repeating the increasing step, the said control means, said descending Engineering Induction heating cooker gradient was enough to subsequent said third heating amount greatly cause as little in.

被加熱物を誘導加熱する加熱コイルと、前記加熱コイルに高周波電流を供給する誘導加熱手段と、前記被加熱物の温度を検知する温度検知手段と、第１の加熱量で加熱し前記温度検知手段の検知温度により沸騰を検知すると共に、沸騰検知後、沸騰を検知したときの前記検知温度である沸騰検知温度から所定温度低い温度を上限温度とした所定温度幅内に前記検知温度がなるように、加熱を停止するかまたは前記第１の加熱量より小さい第２の加熱量で加熱して前記所定温度幅の下限まで下降させる下降工程を行い、その後、前記第２の加熱量より大きい第３の加熱量で前記上限温度まで上昇させる上昇工程を行い、その後前記下降工程および前記上昇工程を繰り返す味染み込み調理を行う制御手段と、を備え、前記制御手段は、前記上昇工程中の勾配が小さいほどその後の前記第２の加熱量を大きくさせるようにした誘導加熱調理器。 A heating coil for induction heating of the object to be heated; induction heating means for supplying a high frequency current to the heating coil; temperature detection means for detecting the temperature of the object to be heated; and temperature detection by heating with a first heating amount with detecting the by Ri boiling detecting temperature means, the detected temperature after boiling detection, boil the detected temperature der Ru boiling temperature detected predetermined temperature from a low temperature when it is detected within a predetermined temperature range in which the upper limit temperature So that the heating is stopped or heated at a second heating amount smaller than the first heating amount and lowered to the lower limit of the predetermined temperature range, and then the second heating amount greater than the third heating amount performs increasing step of increasing to the maximum temperature, with subsequent wherein the lowering step and control means for taste penetration cooking repeating the increasing step, wherein the control means, the rise Engineering Induction heating cooker gradient was enough to subsequent said second heating amount greatly cause as little in.

制御手段は、味染み込み調理中における被加熱物の毎温度上昇時または毎温度下降時の温度勾配に応じて加熱量の加減を行うようにした請求項１または２に記載の誘導加熱調理器。 The induction heating cooker according to claim 1 or 2 , wherein the control means adjusts the heating amount in accordance with a temperature gradient when the temperature of the heated object is increased or decreased during the taste soaked cooking.

制御手段は、味染み込み調理中における被加熱物の初回の温度上昇時または初回の温度下降時の温度勾配に応じて加熱量の加減を行うようにした請求項１または２に記載の誘導加熱調理器。 The induction heating cooking according to claim 1 or 2 , wherein the control means adjusts the heating amount according to the temperature gradient at the time of the first temperature rise or the first temperature fall of the object to be heated during the soaking with taste. vessel.

制御手段は、温度上昇時または温度下降の所定回数毎の温度勾配に応じて加熱量の加減を行うようにした請求項１または２に記載の誘導加熱調理器。
The induction heating cooker according to claim 1 or 2 , wherein the control means adjusts the heating amount in accordance with a temperature gradient at a predetermined number of times of temperature increase or temperature decrease.