JPS6116714A - Temperature control pressure kettle - Google Patents

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

【発明の詳細な説明】 産業上の利用分野 本発明は圧力鍋のような加熱調理器により、例えば、煮
物、煮込等の水分の多い調理を短時間で行う場合に調理
物の温度が沸騰温度近辺になったことを精度よく検出し
て、加熱量を適度に制御する温調圧力鍋に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention uses a heating cooker such as a pressure cooker to reduce the temperature of the food to boiling when cooking with a high amount of water such as simmering or stewing in a short period of time. The present invention relates to a temperature-controlled pressure cooker that accurately detects when the temperature is near and controls the amount of heating appropriately.

従来鉤の構成とその問題点 第１図において、１はガス入口で、ガスはコック２′を
通ってバーナ３で燃焼する。４は調理容器を乗せる五徳
であり、５はこれらからなるガスコンロである゛。６は
圧力鍋であり、バーナ３によって加熱される。７は圧力
鍋６内で煮込みを行う調理物である。１６は圧力鍋６の
ふたであり、はぼ中央部に締具１７、及び周囲に耐熱材
料からなるパツキン１８を設けてあり、使用時に圧力鍋
６との密封を行うものである。１９は圧力調整装置であ
り、ふた１６に固定し、一端を圧力鍋６内へ、他端を大
気中に望ませ、加熱時に小孔（図示なし）から蒸気を放
出して圧力鍋６内の圧力を一定に保つものである。２０
は安全弁であり、同様にふた１６に固定し、一端を圧力
鍋６内へ、他端を大気中に望まぜ、圧力鍋６内の圧力が
許容圧力以上になったときに蒸気を放出して圧力鍋６内
の圧力を下げるものである。２１はふた支持具であり、
両端を圧力鍋６の上端６へ設置し、締具１７を締込むこ
とによってふた１６を圧力鍋６へ密着させることができ
る。Structure of conventional hook and its problems In FIG. 1, 1 is a gas inlet, and gas passes through a cock 2' and is burned in a burner 3. 4 is a trivet on which a cooking container is placed, and 5 is a gas stove consisting of these. 6 is a pressure cooker, which is heated by a burner 3. 7 is a food to be cooked in the pressure cooker 6. Reference numeral 16 designates the lid of the pressure cooker 6, which is provided with a fastener 17 at the center of the lid and a gasket 18 made of a heat-resistant material around the lid, which seals the lid with the pressure cooker 6 during use. Reference numeral 19 denotes a pressure regulator, which is fixed to the lid 16 and has one end directed into the pressure cooker 6 and the other end exposed to the atmosphere, and releases steam from a small hole (not shown) during heating to adjust the pressure inside the pressure cooker 6. It keeps the pressure constant. 20
is a safety valve, which is similarly fixed to the lid 16, with one end directed into the pressure cooker 6 and the other end exposed to the atmosphere, and which releases steam when the pressure inside the pressure cooker 6 exceeds the allowable pressure. It lowers the pressure inside the pressure cooker 6. 21 is a lid support;
The lid 16 can be brought into close contact with the pressure cooker 6 by installing both ends onto the upper end 6 of the pressure cooker 6 and tightening the fasteners 17.

従来、圧力鍋６を使用してシチュー、カレー等の煮込み
や、じゃがいもの煮物を行う場合は鍋内の圧力が上昇す
るため、水分の沸騰点が高くなり比較的短時間で調理が
できる。しかし圧力鍋６内部の圧力を調整するため加熱
沸騰時は圧力調整装置１９から常に蒸気を鍋外へ放出し
なければならす、蒸気の持去る熱量及び連続加熱のため
の燃料費か高くつき、無駄なエネルギー消費になるとと
もに室内へ多量の蒸気が放出され室内汚染の原因となる
という欠点があった。Conventionally, when the pressure cooker 6 is used to stew stew, curry, etc., or boil potatoes, the pressure inside the pot increases, so the boiling point of water becomes high and cooking can be done in a relatively short time. However, in order to adjust the pressure inside the pressure cooker 6, steam must always be released from the pressure regulator 19 to the outside of the pot during heating and boiling, which is wasteful due to the amount of heat carried away by the steam and the fuel cost for continuous heating. This has the disadvantage that it consumes a lot of energy and releases a large amount of steam into the room, causing indoor pollution.

そこで内容物の温度を検出して、内容物が煮立った時に
、自動的に火力を調整する自動制御装置が考えられる。Therefore, an automatic control device that detects the temperature of the contents and automatically adjusts the firepower when the contents boil is considered.

しかし、内容物の温度を検出するために温度センサを調
理鍋に投入するのは使い勝手が悪く、鍋の密封が困難で
ありまた不潔感があった。このため温度センサを調理鍋
の底に接触させて鍋底温度を検出して内容物温度を類推
する方法が考案された。しかし、この方法では鍋底温度
と内容物温度が一定でなく、鍋の材質、形状、内容物の
種類、量等により変化するという欠点かあった。従って
内容物の温度が沸騰点に達した時点を正確に検知し、そ
の後わずかな幅をもって一定温度に調節することは困難
であった。However, inserting a temperature sensor into a cooking pot to detect the temperature of the contents is inconvenient, difficult to seal the pot, and feels unclean. For this reason, a method has been devised in which a temperature sensor is brought into contact with the bottom of a cooking pot to detect the bottom temperature of the pot and to infer the temperature of the contents. However, this method had the disadvantage that the temperature at the bottom of the pot and the temperature of the contents were not constant and varied depending on the material and shape of the pot, the type and amount of contents, etc. Therefore, it is difficult to accurately detect when the temperature of the contents reaches the boiling point and then adjust the temperature to a constant temperature within a small range.

発明の目的 本発明は圧力鍋底の温度を検出する調理用温度制御装置
において特に煮物、煮込み調理等の水分が多く、内部温
度を沸騰状態に制御する場合に内容物の種類、量に無関
係に設定でき、しかも、加熱量を制御することによって
、余分な蒸気の放出を防き、省エネルギー効果を図ると
ともに鍋内部の圧力を一定に保ち器具の安全を維持する
ことを目的とする。Purpose of the Invention The present invention is a cooking temperature control device that detects the temperature at the bottom of a pressure cooker, which can be set regardless of the type and amount of contents, especially when the internal temperature is controlled to a boiling state when cooking with a lot of water such as boiling or stewing. Moreover, by controlling the amount of heating, the purpose is to prevent the release of excess steam, save energy, and maintain the safety of the appliance by keeping the pressure inside the pot constant.

発明の構成 本発明の温調圧力鍋は温度制御装置によって煮込調理の
内容物の温度上昇の傾斜を検知し、その傾斜値に応じて
沸騰点を検知する構成とし、さらに沸騰点となった時の
温度を設定温度となし、加熱量を可変することにより設
定温度に対してわずかの幅をもって温度調整を行う構成
としたものである。Composition of the Invention The temperature-controlled pressure cooker of the present invention is configured to use a temperature control device to detect the slope of the temperature rise of the contents being simmered, and to detect the boiling point according to the slope value. The temperature at that time is set as the set temperature, and the temperature is adjusted within a small range with respect to the set temperature by varying the amount of heating.

実施例の説明 以下図に従って本発明の一実施例を説明する。Description of examples An embodiment of the present invention will be described below with reference to the drawings.

第２図は本発明の温調圧力鍋の概略構成図であり第３図
は本発明に応用した制御ンステムの例を示す図である。FIG. 2 is a schematic diagram of the temperature-controlled pressure cooker of the present invention, and FIG. 3 is a diagram showing an example of a control system applied to the present invention.

なお、第１図の従来例と同一番号は同一名称であり、構
成の説明は略す。Note that the same numbers as in the conventional example shown in FIG. 1 have the same names, and a description of the structure will be omitted.

カスはカス人口１から開閉弁２を通ってバーナ３で燃焼
する。バーナ３は圧力鍋６の底部を加熱し、内容調理物
７に熱を加える。８は圧力鍋６の底面温度を検出する温
度センサであり、この信号は温度検出部９に入力され、
温度制御部１０に伝達される。温度制御部１０は内部に
傾斜検知部１１、屈曲点検知部１２、熱量制御部１３に
より構成され開閉弁２を駆動してバーナ３の燃焼量を制
御する。The dregs pass from the dregs population 1 through an on-off valve 2 and are burned in a burner 3. The burner 3 heats the bottom of the pressure cooker 6 and adds heat to the cooked food 7. 8 is a temperature sensor that detects the bottom surface temperature of the pressure cooker 6, and this signal is input to the temperature detection section 9;
The temperature is transmitted to the temperature control section 10. The temperature control section 10 includes an inclination detection section 11, a bending point detection section 12, and a heat amount control section 13, and controls the combustion amount of the burner 3 by driving the on-off valve 2.

さて本発明では、水は圧力鍋内の圧力がきまればある一
定の温度で沸騰し、それ以上上昇しなくなる。（例えば
ゲージ圧１　ｋｇ　／　ｃｙＡでは約１１９°Ｃで沸騰
する。）同様に圧力鍋底の温度上昇も少なくなることに
着眼し、鍋底温度の傾斜の屈曲点を検出する構成とした
。Now, in the present invention, once the pressure inside the pressure cooker is determined, water will boil at a certain temperature and will not rise any further. (For example, at a gauge pressure of 1 kg/cyA, it boils at about 119°C.) Similarly, we focused on the fact that the temperature rise at the bottom of the pressure cooker would also be reduced, and we designed a structure that detects the bending point of the slope of the bottom temperature.

第４図は、温度上昇特性を示し横軸Ｘは時間、縦軸Ｔは
温度を示し、図は、圧力鍋６で場を沸かした時の特性例
でＡは内容物の温度つまり水温、Ｂは鍋底の温度つまり
温度センサ８による検知温度を示す。Figure 4 shows the temperature rise characteristics, with the horizontal axis X representing time and the vertical axis T representing temperature. The figure shows an example of the characteristics when a pressure cooker 6 is used to boil the area, where A is the temperature of the contents, that is, water temperature, and B indicates the temperature at the bottom of the pot, that is, the temperature detected by the temperature sensor 8.

温度Ｔａは寓温で加熱により５カーブＡ、Ｂ共に上昇し
ていく。温度センサ８の検知温度Ｂは温度Ｔｂで上昇カ
ーブか一度緩やかになり、温度Ｔｆから再度上昇を始め
る。これは温度ＴｂからＴｆ近辺で鍋底に結露し、さら
に蒸発するためで、鍋４の大きさや材質により異なるが
、温度Ｔｂ〜Ｔｆは、約４０〜７０’Ｃである。さらに
、温度上昇してゆき温度Ｔｃが約１１９°Ｃであり、水
温Ａは沸騰して１１９°Ｃ以上は上昇しなくなる。この
時のセンサ温度ＢはＴｄである。Ｔｄも水温Ａが１１９
°Ｃになった点から上昇時が非常に少なくなるか、或は
、なくなる。このＴｃ点１１９℃とＴｄの温度差が鍋６
の種類（材質や厚さ）や調理物の量、種類により大きく
ばらつく。しかし、温度上昇の傾斜が変化する屈曲点Ｃ
は、常に水温Ａが沸騰してからである。The temperature Ta is at a moderate temperature and increases in both curves A and B due to heating. The temperature B detected by the temperature sensor 8 has a gradual rising curve once at the temperature Tb, and then begins to rise again from the temperature Tf. This is because dew condenses on the bottom of the pan at temperatures around Tb to Tf and evaporates. Temperatures Tb to Tf are approximately 40 to 70'C, although this varies depending on the size and material of the pan 4. Furthermore, the temperature continues to rise until the temperature Tc reaches approximately 119°C, and the water temperature A boils and does not rise above 119°C. The sensor temperature B at this time is Td. Td and water temperature A are 119
From the point at which the temperature rises to °C, the rate of rise becomes very small or disappears. The temperature difference between this Tc point 119℃ and Td is the temperature difference between the pot 6
It varies greatly depending on the type of food (material and thickness), amount and type of food being cooked. However, the inflection point C where the slope of temperature rise changes
is always after the water temperature A has boiled.

また、温度Ｔｂ−Ｔｆによる屈曲を屈曲点検知部１２が
検知しないように、屈曲点検知部１２は、測定開始温度
Ｔｆ以上（温度上昇が安定した温度）か・ら動作する構
成とすることにより屈曲点検出ミスがなくなる。Furthermore, in order to prevent the bending point detection unit 12 from detecting the bending caused by the temperature Tb-Tf, the bending point detection unit 12 is configured to operate from the measurement start temperature Tf or higher (a temperature at which the temperature rise is stable). Eliminates bending point detection errors.

ここで、第４図のＴｂ点を越えた点Ｔｆで一定時間間隔
ΔＸＡの温度上昇傾斜Ｔｘを測定し、この傾斜Ｔｗを関
数として屈曲値Ｔｕを演算する。Here, the temperature increase slope Tx at a constant time interval ΔXA is measured at a point Tf exceeding point Tb in FIG. 4, and the bending value Tu is calculated using this slope Tw as a function.

この屈曲値Ｔｕは屈曲点検知部１２でΔＴと比較し、Δ
ＴがＴｕより小さくなる点で屈曲点Ｃを判定する。This bending value Tu is compared with ΔT in the bending point detection unit 12, and Δ
The bending point C is determined at the point where T is smaller than Tu.

熱量制御部１３は、屈曲点検知部１２の信号により燃焼
量を１ＯＮ」−「ＯＦＦ」制御、あるいは燃焼量を絞り
小カロリーで、さらに加熱する方法で、一般に煮込み調
理に適し弱火で時間をかけて煮込むことができる。The heat amount control section 13 controls the combustion amount from 1 ON to OFF based on the signal from the bending point detection section 12, or controls the amount of combustion to be further heated with a small amount of calories, which is generally suitable for simmering and takes a long time over low heat. It can be boiled.

第５図はセンサ温度Ｂの屈曲点検知の一例を示す図であ
る。この方法は、サンプリング時間Δχ毎の温度Ｔｎ−
ｍ−Ｔｎ　　から順次温度変化ΔＴを測定してゆき屈曲
点検知部１２は、ΔＴか屈曲値Ｔｕ以下になった点が屈
曲点であると判断して、そのときの温度Ｔｄで内容物温
度が１１９°Ｃになる温度とする方法である。FIG. 5 is a diagram showing an example of detection of a bending point of sensor temperature B. In this method, the temperature Tn-
The temperature change ΔT is sequentially measured from m-Tn, and the bending point detection unit 12 determines that the point where ΔT becomes equal to or less than the bending value Tu is the bending point, and the content temperature is determined at the temperature Td at that time. This is a method of setting the temperature to 119°C.

第６図は、この制御特性を示し横軸Ｘは時間、特性Ｖの
縦軸Ｔは温度で、破線Ａは第４図と同様に内容物の温度
、実線Ｂは鍋底のセンサ温度特性を示す。特性Ｗの縦軸
Ｉは開閉弁２のｒＯＮＪ［○ＦＦＪを示し、これはバー
ナ３の「ＯＮ」［ＯＦＦ’Ｊと連動する。時間Ｘｄまで
は、第５図に示す屈曲点検知部１２の信号が出力される
前で開閉弁２は「ＯＮ」状態であり、バーナ３は燃焼を
継続する。時間Ｘｄで内部温度がＴｃ点１１９°Ｃとな
り沸騰を始めると屈曲点検知部１２が、これを検出して
開閉弁２を「ＯＦＦ」にし、燃焼を停止する。このとき
熱量制御部１３は温度Ｔｄが設定温度として設定される
。Figure 6 shows this control characteristic, where the horizontal axis X is time, the vertical axis T of characteristic V is temperature, the broken line A is the temperature of the contents as in Figure 4, and the solid line B is the sensor temperature characteristic at the bottom of the pot. . The vertical axis I of the characteristic W indicates rONJ [○FFJ] of the on-off valve 2, which is interlocked with "ON"[OFF'J] of the burner 3. Until time Xd, the on-off valve 2 is in the "ON" state and the burner 3 continues combustion before the signal from the bending point detection section 12 shown in FIG. 5 is output. When the internal temperature reaches the Tc point of 119° C. at time Xd and boiling begins, the bending point detection unit 12 detects this and turns the on-off valve 2 “OFF” to stop combustion. At this time, the temperature Td is set as the set temperature in the heat quantity control section 13.

例えば設定温度Ｔｄの値を１３０°Ｃとすれば実際には
１３０°Ｃと１２７°Ｃで開閉弁２を作動させることが
できる。つまりＴｄ＝１３ｏ’ｃで開閉弁２をｒＯＦＦ
ＪＬ、燃焼を停止する。Ｔｄｉ　−１２７°Ｃで開閉弁
２を「ＱＮ」し、燃焼を開始する。このようにセンサ温
度Ｂが変化することによって内容物への温度もこれに追
従する。つまりＴｃからＴｃ１　　の間でわずかに温度
変化が生じるか実使用時は何ら問題がなく他の鍋と比較
し、短時間で調理を行うことかできる。For example, if the value of the set temperature Td is 130°C, the on-off valve 2 can actually be operated at 130°C and 127°C. In other words, turn off the on-off valve 2 at Td=13o'c.
JL, stop combustion. At Tdi -127°C, the on-off valve 2 is turned “QN” and combustion is started. As the sensor temperature B changes in this way, the temperature of the contents also follows. In other words, there is a slight temperature change between Tc and Tc1, but there is no problem during actual use, and compared to other pots, cooking can be done in a shorter time.

内容物Ａの温度かＴｃのときは圧力調整装置１９から蒸
気が放出され、Ｔｃ１　のときは放出量が少なくなるた
め、結果として従来の圧力鍋と比較し、熱エネルギーの
無駄な使用が少なくなるとともに蒸気の放出量が少なく
なるため蒸気による室内汚染を防止できる。When the temperature of contents A is Tc, steam is released from the pressure regulator 19, and when it is Tc1, the amount of steam released is smaller, resulting in less wasteful use of thermal energy compared to conventional pressure cookers. At the same time, since the amount of steam released is reduced, indoor contamination due to steam can be prevented.

又、時間Ｘｅで調理物を追加すれば内容物温度Ａは低下
する。これに伴いセンサ温度Ｂも低下して内容物温度Ａ
の低下を検出する。熱量制御部１３はこの温度Ｔｅを検
知して開閉弁２を「ＯＮ」にし、自動的に燃焼を再開す
る。以上開閉弁２の「ＯＮ」「ＯＦＦ」による燃焼制御
を説明したか比例弁を用いて燃焼量の制御を行っても目
的を達することができる。Moreover, if the food to be cooked is added at time Xe, the content temperature A decreases. Along with this, the sensor temperature B also decreases and the content temperature A
detect a decrease in The calorie control unit 13 detects this temperature Te, turns on the on-off valve 2, and automatically restarts combustion. Although the combustion control by turning the on-off valve 2 ON and OFF has been explained above, the purpose can also be achieved by controlling the combustion amount using a proportional valve.

発明の効果 以上の如く、本発明の温調圧力鍋は、煮込み調理で調理
物の温度上昇の傾斜を測定し、その傾斜に応じて、屈曲
値を変更して、屈曲点を検出することにより、調理物の
温度が沸騰点に達したことを検出する構成であるため調
理物の温度とセンサ温度との関係が一定でなくとも、正
確に沸騰点の検出が可能である。Effects of the Invention As described above, the temperature-controlled pressure cooker of the present invention measures the slope of temperature rise of the food during simmering, changes the bending value according to the slope, and detects the bending point. Since the structure detects when the temperature of the food to be cooked has reached the boiling point, the boiling point can be accurately detected even if the relationship between the temperature of the food and the sensor temperature is not constant.

また、傾斜や屈曲点の検知方法は、一定の定められた時
間毎のサンプリングにより、センサ温度の差を求めるこ
とにより、マイコン等による制御が容易となりプログラ
ムの処理のみで正確な屈曲点検知が可能となり簡単にシ
ステムを構成できる。In addition, the method for detecting inclinations and bending points is to obtain the difference in sensor temperature by sampling at fixed time intervals, which makes it easy to control with a microcomputer, etc., and allows accurate bending point detection just by processing a program. This makes it easy to configure the system.

さらに前記傾斜の検知は、センサ温度が予め定められた
温度以上になった点からスタートすることにより、加熱
初期の鍋底に結露した水による傾斜フラツキがあっても
無視するため安定で確実な傾斜の検知ができ、従って、
屈曲点（沸騰点）の検出ができる。Furthermore, the tilt detection starts from the point where the sensor temperature reaches a predetermined temperature or higher, so that even if there is tilt fluctuation due to water condensing on the bottom of the pot during the initial heating stage, it is ignored, ensuring a stable and reliable tilt detection. can be detected and therefore
The bending point (boiling point) can be detected.

また屈曲点のセンサ温度を設定温度として開閉弁を制御
する熱量制御部を有することにより一度沸騰したら、そ
の温度を保ちながら自動的に熱量を変化させ煮込みを行
うことができ、さらに材料等を追加して温度低下があっ
た場合は、自動的に燃焼量を増加し短時間に元の温度に
回復する。このため、焦げつきや吹きこぼれ等の失敗が
なく安心して煮込み調理が短時間で行える上に無駄な加
熱を防ぎ省エネルギーとなる。つまり、圧力鍋からの蒸
気の放出量が少なくなるので熱エネルギーを節約できる
とともに蒸気による室内汚染や、やけど等の事故を防止
できる。In addition, by having a heat amount control unit that controls the on-off valve using the sensor temperature at the bending point as the set temperature, once it has boiled, it is possible to automatically change the heat amount and simmer while maintaining the temperature, and further add ingredients etc. If the temperature drops, the amount of combustion is automatically increased and the original temperature is restored in a short time. Therefore, stewing can be done safely in a short time without any failures such as burning or boiling over, and it also prevents unnecessary heating and saves energy. In other words, since the amount of steam released from the pressure cooker is reduced, thermal energy can be saved, and accidents such as indoor contamination due to steam and burns can be prevented.

また、鍋底が温度センサに接していれば調理物の多少や
鍋の形状に関係なく沸騰を検知することができる。Furthermore, if the bottom of the pot is in contact with the temperature sensor, boiling can be detected regardless of the amount of food being cooked or the shape of the pot.

【図面の簡単な説明】[Brief explanation of drawings]

第１図は圧力鍋を用いた従来例の概略部分断面図、第２
図は本発明の温調圧力鍋の一実施例を示す概略部分断面
図、第３図は同制御システム図、第４図は第３図のセン
サ温度と内部温度の相関を示す特性図、第５図は屈曲点
検知状態を説明する特性図、第６図は屈曲点検知後の熱
量制御部の動作を説明する特性図である。 ３・・・・・・バーナ（加熱手段）、２・・・・・・開
閉弁（加熱制御手段）、６・・・・・圧力鍋（調理容器
）、７・・・・・・調理物、８・・・・・・温度センサ
、９・・・・・・温度検出部、１０・・・・・・温度制
御部、１１・・・・・・傾斜検知部、１２・・・・・・
屈曲点検知部、１３・・・・・・熱量制御部、１６・・
・・・・ふた、１９・・・・・・圧力調整装置、２ｏ・
・・・・・安全弁、Ｔｗ・・・・・・傾斜、Ｔｕ・・・
・・・屈曲値、Ｃ・・・・・・屈曲点、ΔＴ・・・・・
・温度上昇。 代理人の氏名　弁理士　中　尾　敏　男　はが１名第１
図 ／３．Ｓ 第２図 Ｉ’１ 第３図 第４図 □　Ｘ 第５図 第６図Figure 1 is a schematic partial cross-sectional view of a conventional example using a pressure cooker;
The figure is a schematic partial sectional view showing one embodiment of the temperature-controlled pressure cooker of the present invention, FIG. 3 is a control system diagram of the same, FIG. FIG. 5 is a characteristic diagram illustrating the bending point detection state, and FIG. 6 is a characteristic diagram illustrating the operation of the heat quantity control section after the bending point is detected. 3...Burner (heating means), 2...Opening/closing valve (heating control means), 6...Pressure cooker (cooking container), 7...Cooking material , 8... Temperature sensor, 9... Temperature detection section, 10... Temperature control section, 11... Tilt detection section, 12......・
Bending point detection unit, 13... Heat amount control unit, 16...
... Lid, 19 ... Pressure adjustment device, 2o.
... Safety valve, Tw ... Incline, Tu ...
...Bending value, C...Bending point, ΔT...
·Temperature rise. Name of agent: Patent attorney Toshio Nakao (1st person)
Figure/3. S Figure 2 I'1 Figure 3 Figure 4 □ X Figure 5 Figure 6

Claims (1)

【特許請求の範囲】[Claims] 調理物を加熱する加熱手段と、前記加熱手段の加熱量を
制御する加熱制御手段と、前記加熱手段の上部には調理
容器を設置し、前記調理容器のふたには圧力調整装置と
安全弁を備え、前記調理容器の底面には温度センサを設
置し、この温度センサにより調理物の温度を検出する温
度検出部と、前記温度検出部の信号に応じて前記加熱制
御手段へ制御信号を出力する温度制御部を有し、前記温
度制御部は前記温度検出部による調理物の温度上昇傾斜
を検出する傾斜検知部と、前記温度傾斜を関数として演
算した屈曲値より温度上昇が小さくなる屈曲点を検出す
る屈曲点検知部と、前記屈曲点検知部の信号により加熱
量を可変する熱量制御部とからなる温調圧力鍋。A heating means for heating the food to be cooked, a heating control means for controlling the heating amount of the heating means, a cooking container installed above the heating means, and a pressure regulating device and a safety valve provided on the lid of the cooking container. , a temperature sensor is installed on the bottom surface of the cooking container; a temperature detection section that detects the temperature of the food to be cooked using the temperature sensor; and a temperature detection section that outputs a control signal to the heating control means in accordance with a signal from the temperature detection section. The temperature control unit includes a slope detection unit that detects a temperature rise slope of the food to be cooked by the temperature detection unit, and a bending point where the temperature rise is smaller than a bending value calculated as a function of the temperature slope. A temperature-controlled pressure cooker comprising: a bending point detecting section; and a heat amount control section varying the amount of heating based on a signal from the bending point detecting section.