Apparatus and method for automatically cooking fruit

• US 6,881,936 B2
• Filed: 03/27/2003
• Issued: 04/19/2005
• Est. Priority Date: 12/02/2002
• Status: Expired due to Fees

• Current Assignee: Samsung Electronics Co. Ltd.
• Original Assignee: Samsung Electronics Co. Ltd.
• Inventors: Kim, Tai Eun, Rayskiy, Boris V., Shon, Jong-Chull
• Primary Examiner(s): HOANG, TU BA
• Application Number:
  US10/397,222
• Publication Number:
  US 20040104223A1
• Time in Patent Office: 754 Days
• Field of Search: 219/494, 219/510, 219/678, 219/681, 219/682, 219/686, 219/687, 219/688, 219/702, 219/707, 219/710, 219/725, 219/731, 993/39, 994/43, 426/510
• US Class Current: 219/707
• CPC Class Codes: H05B 6/6458 using humidity or vapor sensors

Abstract

An apparatus and a method implement automatic cooking, which may automatically cook compote, thus conveniently providing the uniform and optimal cooking quality of compote to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated to heat the food and the water at a preset initial output of the heating unit, to reduce the output of the heating unit to a first reduced output, allow a heated high temperature water to be absorbed into the food after the water is boiled, and to increase and reduce the output of the heating unit in stages to reduce an amount of the water.

Claims

1. An automatic cooking apparatus, comprising:

a cooking cavity that contains food to be cooked and water therein;

a heating unit that heats the food and the water; and

a control unit operated to heat the food and the water at a preset initial output of the heating unit, to reduce the output of the heating unit to a first reduced output and allow the heated temperature water to be absorbed into the food after the water is boiled, and then, to increase and reduce the output of the heating unit in stages to reduce an amount of the water.

2. The apparatus as set forth in claim 1, wherein the food includes dried fruit.

3. The apparatus as set forth in claim 1, wherein the first reduced output of the heating unit is 50˜

70% of the initial output.

4. The apparatus as set forth in claim 1, wherein the heating unit is a high frequency generation unit, and a maximum output of the high frequency generation unit is defined as the initial output.

5. The apparatus as set forth in claim 1, wherein the heating unit is a high frequency generation unit, an initial output of the high frequency generation unit is 900 W, and the first reduced output of the high frequency generation unit is 450˜

630 W.

35. The automatic cooking apparatus of claim 1, wherein the heating at the

preset initial output is carried out at 900 W for a maximum of 9 minutes.

36. The automatic cooking apparatus of claim 1, wherein, after the output of the heating unit is reduced to a first reduced output for a predetermined period of time, the output of the heating unit is increased to 600 W for two minutes, then is increased to 700 W for one minute for the first steaming stages, and then is reduced to 500 W until a predetermined end time for the second steaming stage.

6. An automatic cooking apparatus, comprising:

a cooking cavity that contains food to be cooked and water therein;

a heating unit that heats the food and the water;

a gas sensor that detects properties of air inside the cooking cavity; and

a control unit operated to obtain an output of the gas sensor while the food and the water are heated at a preset initial output of the heating unit, to reduce the output of the heating unit to a first reduced output and allow a heated temperature water to be absorbed into the food if the output of the gas sensor reaches a preset value, and then to increase and reduce the output of the heating unit in stages to reduce an amount of the water.

7. The apparatus as set forth in claim 6, wherein the control unit reduces the output of the heating unit to the first reduced output if a ratio of a current output of the gas senor to an initial output of the gas sensor reaches a preset value by obtaining the initial output of the gas sensor before the food and the water are heated and obtaining the current output of the gas sensor when the food and the water are heated.

8. The apparatus as set forth in claim 7, wherein the control unit reduces the output of the heating unit to the first reduced output if the current output of the gas sensor is equal to or less than 60% of the initial output of the gas sensor.

9. The apparatus as set forth in claim 6, wherein the food includes dried fruit.

10. The apparatus as set forth in claim 6, wherein moisture inside the cooking cavity is minimized by circulating the air inside the cooking cavity to obtain the initial output of the gas sensor.

11. The apparatus as set forth in claim 10, further comprising a blowing unit that circulates the air inside the cooking cavity, wherein the heating unit is cooled by the blowing unit when the heating unit is operated.

12. The apparatus as set forth in claim 6, wherein the output of the gas sensor is a voltage level that is inversely proportional to moisture inside the cooking cavity.

13. The apparatus as set forth in claim 6, wherein a total cooking time is previously set according to an amount of the food, and an end time point of an increase and reduction operation of the heating unit'"'"'s output is limited to an end time point of the total cooking time.

14. A method for automatic cooking using a cooking apparatus, the cooking apparatus having a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water, comprising:

heating the food and the water at a preset initial output of the heating unit;

reducing the output of the heating unit to a first reduced output and allowing a heated high temperature water to be absorbed into the food by after the water is boiled; and

increasing and reducing the output of the heating unit in stages to reduce an amount of the water.

15. The method as set forth in claim 14, wherein the food includes dried fruit.

16. The method as set forth in claim 14, wherein the first reduced output of the heating unit is 50˜

70% of the initial output.

17. The method as set forth in claim 14, wherein the heating unit is a high frequency generation unit, and a maximum output of the high frequency generation unit is defined as the initial output of the heating unit.

18. The method as set forth in claim 14, wherein the heating unit is a high frequency generation unit, an initial output of the high frequency generation unit is 900 W, and the first reduced output of the high frequency generation unit is 450˜

630 W.

19. A method of automatic cooking using a cooking apparatus, the cooking apparatus having a cooking cavity that contains food to be cooked and water therein, a heating unit that heats the food and the water, and a gas sensor that detects properties of air inside the cooking cavity, comprising:

obtaining an output of the gas sensor while the food and the water are heated at a preset initial output of the heating unit;

reducing the output of the heating unit to a first reduced output and allowing a heated high temperature water to be absorbed into the food if the output of the gas sensor reaches a preset value; and

increasing and reducing the output of the heating unit in stages to reduce an amount of the water.

20. The method as set forth in claim 19, wherein the food includes dried fruit.

21. The method as set forth in claim 19, wherein the output of the heating unit is reduced to the first reduced output if a ratio of a current output of the gas senor to an initial output of the gas sensor reaches a preset value by obtaining the initial output of the gas sensor before the food and the water are heated and obtaining the current output of the gas sensor when the food and the water are heated.

22. The method as set forth in claim 21, wherein the output of the heating unit is reduced to the first reduced output if the current output of the gas sensor is equal to or less than 60% of the initial output of the gas sensor.

23. The method as set forth in claim 19, further including minimizing moisture inside the cooking cavity by circulating the air inside the cooking cavity to obtain the initial output of the gas sensor.

24. The method as set forth in claim 23, further including using a blowing unit to circulate the air inside the cooking cavity and to cool the heating unit when the heating unit is operated.

25. The method as set forth in claim 19, wherein the output of the gas sensor is a voltage level that is inversely proportional to the moisture inside the cooking cavity.

26. The method as set forth in claim 19, further including previously setting a total cooking time according to an amount of food and limiting an end time point of the increasing and reducing of the output of the heating unit to an end time point of the total cooking time.

27. A microwave oven that automatically cooks fruit, comprising:

a cooking cavity that contains fruit to be cooked and water therein;

a magnetron that heats the fruit and the water

a gas sensor that detects properties of air inside the cooking cavity; and

a control unit operated to obtain an output of the gas sensor while the fruit and the water are heated at a preset initial output, to reduce the output of the magnetron to a first reduced output and allow a heated temperature water to be absorbed into the fruit if the output of the gas sensor reaches a preset value, and then to increase and reduce the output of the magnetron in stages to reduce an amount of the water.

28. The microwave oven as set forth in claim 27, wherein the control unit reduces the output of the magnetron to the first reduced output if a ratio of a current output of the gas senor to an initial output of the gas sensor reaches a preset value by obtaining the initial output of the gas sensor before the fruit and the water are heated and obtaining the current output of the gas sensor when the fruit and the water are heated.

29. The microwave oven as set forth in claim 28, wherein the control unit reduces the output of the magnetron to a first reduced output if the current output of the gas sensor is equal to or less than 60% of the initial output of the gas sensor.

30. The microwave oven as set forth in claim 27, wherein the fruit includes dried fruit.

31. The microwave oven as set forth in claim 27, wherein moisture inside the cooking cavity is minimized by circulating the air inside the cooking cavity to obtain the initial output of the gas sensor.

32. The microwave oven as set forth in claim 31, further comprising a blowing unit that circulates the air inside the cooking cavity, wherein the magnetron is cooled by the blowing unit when the magnetron is operated.

33. The microwave oven as set forth in claim 27, wherein the output of the gas sensor is a voltage level that is inversely proportional to moisture inside the cooking cavity.

34. The microwave oven as set forth in claim 27, wherein a total cooking time is previously set according to an amount of the fruit, and an end time point of an increase and reduction operation of the magnetron'"'"'s output is limited to an end time point of the total cooking time.