Heating Regulator

Abstract

To improve the appearance of ingredients cooked by heat cooking such as pressure cooking. [Solution] The heating cooker comprises a container for storing ingredients, a main body for storing the container, a lid located above the container that can be opened and closed, a heating unit for heating the container, a temperature detection unit for detecting temperature, a control unit for controlling the heating unit based on the temperature detected by the temperature detection unit, and an operation unit for the user to set and operate a cooking menu, and when the detected temperature is equal to or higher than a first predetermined temperature at the start of a first cooking menu set by the operation unit, the control unit sets a waiting time during which it stops supplying electricity to the heating unit until the detected temperature drops to or lower than a second predetermined temperature, and then starts supplying electricity to the heating unit to perform a heating cooking process in which it heats the food to a predetermined set temperature according to the first cooking menu.

Description

[Technical Field]

[0001] The present disclosure relates to a cooking appliance. [Background technology]

[0002] BACKGROUND ART Conventionally, cooking devices that heat and cook food stored in a container have been known (see, for example, Patent Document 1).

[0003] The cooking device in Patent Document 1 detects the temperature of a container that stores ingredients with a temperature sensor, and controls the operation of a heater or the like based on the detected temperature to perform a cooking process that heats and cooks the ingredients. The cooking process includes a temperature increase process that increases the temperature to a set temperature that is set according to the cooking menu, and a temperature adjustment process that controls the heater to turn on and off so that the detected temperature, once it has reached the set temperature, is maintained near the set temperature. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2020-185489 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when the next cooking menu is executed shortly after the previous cooking menu is completed, the temperature of the food ingredients is low but the temperature of the container is high. When a cooking menu is executed under such conditions, the temperature sensor detects a high temperature, so the heating process ends early, and most of the cooking process may become the temperature control process. In such a case, the heating process, in which electricity is continuously supplied to the heater, is shortened, and the food ingredients cannot be sufficiently heated, which may result in poor cooking results.

[0006] Including the cooking device of Patent Document 1, there is room for improvement in improving the quality of food cooked by pressure cooking or other cooking methods.

[0007] Therefore, the object of the present disclosure is to solve the above problems and improve the quality of the food ingredients. [Means for solving the problem]

[0008] In order to achieve the above object, the heating cooker of the present disclosure comprises a container for storing ingredients, a main body for storing the container, a lid that is positioned above the container and can be opened and closed, a heating unit for heating the container, a temperature detection unit for detecting temperature, a control unit that controls the heating unit based on the temperature detected by the temperature detection unit, and an operation unit for a user to set and operate a cooking menu, and when a first cooking menu set by the operation unit is started, if the detected temperature is equal to or higher than a first predetermined temperature, the control unit sets a waiting time during which it stops supplying electricity to the heating unit until the detected temperature becomes equal to or lower than a second predetermined temperature, and then starts supplying electricity to the heating unit to perform a heating cooking process in which it heats the food to a predetermined set temperature according to the first cooking menu. [Effects of the Invention]

[0009] According to the present disclosure, the finished product of ingredients can be improved. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a perspective view of a cooking device according to an embodiment (with the lid closed); [Figure 2] FIG. 1 is a perspective view of a cooking device according to an embodiment (with the lid closed); [Figure 3] FIG. 1 is a perspective view of a cooking device according to an embodiment (with the lid open); [Figure 4A] FIG. 1 is a front view showing the inside of the lid of the embodiment. [Figure 4B] FIG. 1 is a front view showing the inside of a main body of an embodiment; [Figure 5] 1 is a longitudinal cross-sectional view of the cooking device according to the embodiment (a view taken along the arrow AA in FIG. 1); [Figure 6A] Graph showing temperature transitions when pressure cooking menu starts at room temperature (Comparative Example / Example) [Figure 6B]Graph showing temperature transitions when pressure cooking menu starts at high temperature (comparison example) [Figure 6C] Graph showing temperature transitions when pressure cooking menu starts at high temperature (Example: manual cooking) [Figure 6D] Graph showing temperature transitions when pressure cooking menu starts at high temperature (Example: Auto cooking) [Figure 7A] FIG. 10 is a diagram showing an example of a notification indicating that the cooking time in the cooking device of the embodiment may be longer. [Figure 7B] FIG. 10 is a diagram showing an example of a countdown display in the cooking device of the embodiment; [Figure 8A] Graph showing temperature transitions when stew cooking menu starts at room temperature (Comparative Example / Example) [Figure 8B] Graph showing temperature transitions when stew cooking menu starts at high temperature (comparison example) [Figure 8C] Graph showing temperature transitions when stewing cooking menu starts at high temperature (Example: manual cooking) [Figure 8D] Graph showing temperature changes when stewing cooking menu starts at high temperature (Example: automatic cooking) [Figure 9] FIG. 10 is a schematic diagram illustrating a control example when the cooking device of the embodiment executes a stirring process during a standby time. DETAILED DESCRIPTION OF THE INVENTION

[0011] According to a first aspect of the present invention, there is provided a heating cooker comprising: a container for storing ingredients; a main body for storing the container; a lid disposed above the container that can be opened and closed; a heating unit for heating the container; a temperature detection unit for detecting temperature; a control unit for controlling the heating unit based on the temperature detected by the temperature detection unit; and an operation unit for a user to set and operate a cooking menu, wherein, at the start of a first cooking menu set by the operation unit, if the detected temperature is equal to or higher than a first predetermined temperature, the control unit sets a waiting time during which it stops supplying electricity to the heating unit until the detected temperature becomes equal to or lower than a second predetermined temperature, and then starts supplying electricity to the heating unit to perform a heating cooking process in which it heats the ingredients to a predetermined set temperature according to the first cooking menu.

[0012] According to a second aspect of the present invention, there is provided a heating cooker as described in the first aspect, wherein the control unit skips the waiting time and performs the heating cooking process if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature.

[0013] According to a third aspect of the present invention, there is provided a heating cooker according to the first or second aspect, which has a pressure cooking function that creates a pressurized state higher than atmospheric pressure inside the container sealed with the lid, and the first cooking menu includes a pressure cooking menu that uses the pressure cooking function.

[0014] According to a fourth aspect of the present invention, there is provided a heating cooker according to any one of the first to third aspects, wherein when executing a second cooking menu different from the first cooking menu, the control unit omits the waiting time and executes the heating cooking process regardless of the detected temperature at the start.

[0015] According to a fifth aspect of the present invention, there is provided a heating cooker as described in the fourth aspect, wherein the second cooking menu includes at least one of a low-temperature cooking menu for low-temperature cooking the ingredients, a steaming menu for steaming the ingredients, a stir-frying menu for frying the ingredients, and a simmering menu for simmering the ingredients.

[0016] According to a sixth aspect of the present invention, there is provided a heating cooker according to any one of the first to fifth aspects, wherein the heating and cooking process includes a temperature raising process for raising the detected temperature to the set temperature, and a temperature regulating process for maintaining the detected temperature at the set temperature.

[0017] According to a seventh aspect of the present invention, there is provided a heating cooker according to any one of the first to sixth aspects, which comprises an alarm unit for notifying a user, and the control unit causes the alarm unit to issue an alarm when the first cooking menu having the standby time is executed.

[0018] According to an eighth aspect of the present invention, there is provided a heating cooker as described in the seventh aspect, wherein the control unit omits the notification if a predetermined condition is met, even when the first cooking menu accompanied by the standby time is executed.

[0019] According to a ninth aspect of the present invention, there is provided the cooking device according to the eighth aspect, wherein the predetermined conditions include a condition that the first cooking menu is a pre-order cooking.

[0020] According to a tenth aspect of the present invention, there is provided the cooking device according to any one of the first to ninth aspects, wherein the temperature detection section is provided in the main body section and detects the temperature of the container.

[0021] According to an eleventh aspect of the present invention, there is provided the cooking device according to any one of the first to tenth aspects, wherein the second predetermined temperature is lower than the set temperature.

[0022] According to a twelfth aspect of the present invention, there is provided the cooking device according to any one of the first to eleventh aspects, wherein the second predetermined temperature is the same as the first predetermined temperature.

[0023] According to a thirteenth aspect of the present invention, there is provided the cooking device according to any one of the first to eleventh aspects, wherein the second predetermined temperature is lower than the first predetermined temperature.

[0024] According to a 14th aspect of the present invention, there is provided a heating cooker according to any one of the first to 13th aspects, further comprising an agitator that agitates the ingredients stored in the container, and the control unit executes a stirring process that operates the agitator during the waiting time.

[0025] According to a 15th aspect of the present invention, there is provided a heating cooker according to the 14th aspect, wherein the control unit executes the stirring process and a non-stirring process of stopping the stirring body after the stirring process during the waiting time.

[0026] Hereinafter, exemplary embodiments of a cooking device according to the present disclosure will be described with reference to the accompanying drawings. The present disclosure is not limited to the specific configurations of the following embodiments, and configurations based on similar technical ideas are included in the present disclosure.

[0027] (Embodiment) First, a cooking device according to an embodiment of the present disclosure will be described with reference to FIGS.

[0028] Figures 1 to 3 are perspective views of a cooking device 2 according to an embodiment, Figure 4A is a plan view showing the inside of the lid 10, Figure 4B is a plan view showing the inside of the main body 8, and Figure 5 is a view taken along the arrow AA in Figure 1. Figures 1 and 2 show a state in which the lid 10 is closed, and Figure 3 shows a state in which the lid 10 is open.

[0029] The cooking device 2 shown in Figures 1 to 5 is a cooking appliance for cooking food ingredients (not shown) as objects to be heated. The cooking device 2 of this embodiment can be used as an automatic cooking device in which an operation sequence for each cooking menu is pre-programmed, and such cooking devices are also called "auto cookers," "multi cookers," or "slow cookers." Note that the cooking device 2 of this embodiment can also be used for manual cooking without using a pre-programmed operation sequence.

[0030] When a user uses the cooking appliance 2 as an automatic cooker, the user places ingredients (not shown) in the cooking space S1 of the container 4 shown in Fig. 3, and operates the operation display unit 6 shown in Figs. 1 and 2 to select a cooking menu and decide to perform cooking. The cooking appliance 2 performs a cooking process to heat and cook the ingredients according to a predetermined program in accordance with the dish (stew, curry, simmered dish, etc.) of the selected cooking menu.

[0031] Hereinafter, in this embodiment, a case where the cooking appliance 2 is used as an automatic cooking appliance will be described.

[0032] The cooking device 2 of this embodiment has a "pressure cooking function" that cooks ingredients in a pressurized state in which the cooking space S1 is kept at a pressure higher than atmospheric pressure. To execute the pressure cooking function, a pressure cooking menu for pressure cooking can be selected on the operation display unit 6 shown in FIG. 2. The operation display unit 6 functions as a cooking menu selection unit for selecting a cooking menu. In addition to the pressure cooking function, a "reduced pressure cooking function" that cooks ingredients in a reduced pressure state in which the cooking space S1 is kept at a pressure lower than atmospheric pressure may be selectable.

[0033] The cooking device 2 shown in FIGS. 1 to 5 includes a container 4 (FIGS. 3 and 5), a main body 8 for accommodating the container 4, and a lid 10.

[0034] The container 4 is a cylindrical container with a bottom and an open top. The container 4 forms a cooking space S1, and the cooking space S1 is provided with a stirring blade 5. The stirring blade 5 is an example of a stirring body for stirring the ingredients stored in the container 4.

[0035] The main body 8 is a cylindrical member having a bottom and an open top. The main body 8 houses various components for operating the cooking appliance 2. For example, as shown in FIG. 4B, a magnet 152 is built into the upper end of the main body 8 as a lid opening / closing detection means 150 for detecting whether the lid 10 is opened or closed. As shown in FIG. 5, a heater 9 as a heating unit for heating the container 4 and a temperature sensor 7 as a temperature detection unit for detecting the temperature of the container 4 are built into the bottom side of the main body 8. The temperature sensor 7 shown in FIG. 5 is provided in the upper center of the main body 8 so as to detect the temperature of the bottom of the container 4. The temperature sensor 7 is illustrated in a simplified form in FIG. 5.

[0036] 1 and 3, the main body 8 pivotally supports the lid 10 so that it can rotate (arrow R1) from a substantially horizontal position to a substantially vertical position, thereby allowing the lid 10 to rotate in the vertical and depth directions.

[0037] The lid 10 is a member for opening and closing the main body 8 and the container 4. The lid 10 houses various components for operating the cooking appliance 2, and for example, as shown in Fig. 5, it houses a control unit 11. In Fig. 5, the control unit 11 is illustrated in a simplified form.

[0038] As shown in Figures 3 and 4A, lid 10 is provided with a substrate 154 as lid open / close detection means 150 for detecting the open / closed state of lid 10. In this embodiment, substrate 154 is a substrate on which a Hall element capable of detecting magnetic force is mounted, and is capable of detecting the magnetic force of magnet 152 built into main body 8 shown in Figure 4B. Substrate 154 transmits the magnetic force detection result by the Hall element to control unit 11, and control unit 11 determines the open / closed state of lid 10.

[0039] The lid 10 comprises an outer lid 12 and an inner lid 14. The outer lid 12 is a lid for opening and closing the top opening of the main body 8, and the inner lid 14 is a lid for sealing the top opening of the container 4. The inner lid 14 is detachably attached to the inside (bottom side) of the outer lid 12. Fig. 3 shows the inner lid 14 detached from the outer lid 12, and Fig. 4A shows the inner lid 14 attached to the outer lid 12.

[0040] As shown in FIGS. 1 and 2, the outer cover 12 includes a vent 16 and a handle 201.

[0041] The vent 16 is an opening for venting the cooking space S1 of the container 4 to the outside. The vent 16 is switched between a connected state in which the vent 16 is connected to the cooking space S1 and a disconnected state in which the vent 16 is not connected to the cooking space S1 by a pressure reducing valve 26 described later. In the connected state, the pressure in the cooking space S1 is atmospheric pressure, and in the disconnected state, the cooking space S1 is sealed by the inner lid 14 and has a pressure independent of atmospheric pressure.

[0042] Handle 201 is a member that the user rotates to switch between the locked and unlocked states of lid 10. Handle 201 is rotated (arrow R2) around a rotation axis Ax that extends in the thickness direction of lid 10. The thickness direction of lid 10 roughly coincides with the vertical direction when lid 10 is closed (FIGS. 1 and 2), and roughly coincides with the horizontal direction when lid 10 is open (FIG. 3).

[0043] As shown in FIGS. 3 and 4A, the inner lid 14 has an inner lid main body 20 and a packing 22.

[0044] The inner lid main body 20 corresponds to the main body of the inner lid 14 and has a generally circular disk shape. A gasket 22 is attached to the outer periphery of the inner lid main body 20. The gasket 22 is a generally annular member attached to the outer periphery of the inner lid main body 20 and is made of an elastic material such as rubber. When the lid 10 is closed, the gasket 22 abuts against the upper end 4A of the container 4, sealing the cooking space S1.

[0045] The inner lid body 20 is provided with a safety valve 24 and a pressure reducing valve 26 .

[0046] Both the safety valve 24 and the pressure reducing valve 26 are valves attached to the inner lid body 20 and are positioned so as to be exposed to the cooking space S1. As shown in Figure 5, a ventilation space S2 that communicates with the ventilation opening 16 is provided on the upper surface side of the inner lid body 20. The safety valve 24 and the pressure reducing valve 26 each operate to switch between a communication state and a non-communication state between the cooking space S1 and the ventilation space S2.

[0047] The safety valve 24 is a valve that operates automatically in response to an increase in pressure in the cooking space S1. The safety valve 24 is positioned to seal the cooking space S1, and moves from the sealed position to the open position in response to the pressure in the cooking space S1 increasing above a predetermined pressure. The safety valve 24 prevents the cooking space S1 from becoming overpressurized.

[0048] The pressure reducing valve 26 is a valve that operates mainly under the control of the control unit 11. The pressure reducing valve 26 is movable between a sealing position where it seals the cooking space S1 and an open position where it is open to atmospheric pressure, and the position of the pressure reducing valve 26 is controlled by the control unit 11. A valve drive unit 40 is provided above the pressure reducing valve 26, and the control unit 11 drives the valve drive unit 40 to control the position of the pressure reducing valve 26. The pressure reducing valve 26 may also be called a "pressure release valve" or a "pressure release valve."

[0049] The cooking device 2 having the above configuration performs a predetermined cooking process according to the cooking menu set on the operation display unit 6. When performing the cooking process, the cooking device 2 controls the driving of the heater 9 and the like based on the temperature detected by the temperature sensor 7, with the set temperature according to each cooking menu as the target temperature.

[0050] The cooking process performed by the cooking device 2 of this embodiment will be described with reference to FIGS. 6A to 6D.

[0051] Figures 6A to 6D are graphs showing temperature transitions during the cooking process according to the comparative example and the working example, respectively. In Figures 6A to 6D, the horizontal axis represents time, and the vertical axis represents temperature (left side) and the output of heater 9 (right side). In Figures 6A to 6D, the temperature detected by temperature sensor 7 is shown by a solid line, the estimated temperature of the food material is shown by a dotted line, and the state of power supply to heater 9 is shown by a bar graph.

[0052] FIG. 6A is a graph of the cooking process (Comparative Example / Example) when the detected temperature at the start of the cooking menu is room temperature.

[0053] As shown in FIG. 6A, when the detected temperature at the start of a cooking menu is a temperature T1 near room temperature (e.g., 20°C), control unit 11 sets a predetermined set temperature TS1 (e.g., 118°C) according to the selected cooking menu, and then executes a heating process in which power is continuously applied to heater 9 so as to raise the temperature detected by temperature sensor 7 toward set temperature TS1. During the heating process, container 4 is heated strongly, and the food stored in container 4 is also heated strongly by heat transfer from container 4 and radiant heat from heater 9. Therefore, during the heating process, both the temperature detected by temperature sensor 7 (solid line) and the temperature of the food (dotted line) rise.

[0054] When the detected temperature reaches the set temperature TS1, the control unit 11 executes a temperature adjustment process that controls the ON / OFF of the heater 9 so as to maintain the detected temperature at the set temperature TS1. After starting the temperature adjustment process, when a predetermined set time that is set according to the cooking menu is reached, the temperature adjustment process ends. This executes a heat-cooking process that includes a temperature-raising process and a temperature adjustment process. In the case of manual cooking, in which the duration (set time) of the temperature adjustment process can be manually set, a countdown starts when the process transitions from the temperature-raising process to the temperature adjustment process, and the heat-cooking process ends when the set time has elapsed since the start of the countdown.

[0055] In the example shown in Figure 6A, the detected temperature (temperature T1) at the start of the cooking menu is low, so the heating process in which electricity is continuously applied to heater 9 is long, and the ingredients stored in container 4 are strongly heated by heat transfer and radiant heat.

[0056] 6B is a graph of the heating cooking process (comparison example) when the detected temperature at the start of a cooking menu is high. For example, when the next cooking menu is executed shortly after the previous cooking menu is executed, the temperature of the ingredients in the container 4 and the detected temperature of the temperature sensor 7 may be relatively high even though the temperature of the ingredients is low.

[0057] 6B, if the detected temperature at the start of a cooking menu is a temperature T2 (e.g., 100°C) higher than room temperature, when the temperature-raising process is performed and power is applied to the heater 9, the detected temperature will quickly reach the set temperature T2 (e.g., 120°C). Therefore, the temperature-raising process continues for a short time, and then the temperature adjustment process is performed, after which the heat-cooking process is completed.

[0058] If the temperature-raising process ends too early, the food may not be cooked sufficiently, resulting in poor cooking results.

[0059] Therefore, in the cooking device 2 of this embodiment, if the temperature detected by the temperature sensor 7 at the start of a cooking menu is higher than a predetermined temperature, a "standby time" is set to stop power supply to the heater 9 before the cooking process is performed. As a result, even if the detected temperature at the start of a cooking menu is high, the standby time can be set to lower the detected temperature in the initial stage of the cooking process, and the time for the temperature rise process can be extended. This allows the ingredients to be heated more strongly by radiant heat and heat transfer, improving the quality of the ingredients.

[0060] FIG. 6C is a graph of the heating and cooking process (Example: manual cooking) when the detected temperature at the start of the cooking menu is high.

[0061] As shown in FIG. 6C , when the detected temperature at the start of a cooking menu is a temperature T3 (e.g., 100°C) that is higher than room temperature, and temperature T3 is higher than a predetermined temperature TP1 (first predetermined temperature, e.g., 80°C), control unit 11 of this embodiment sets a standby time during which it stops powering heater 9. Because power to heater 9 is stopped during the standby time, the temperature of container 4, i.e., the temperature detected by temperature sensor 7, drops. On the other hand, because the temperature of the ingredients is lower than that of container 4 (e.g., about 20°C), the temperature rises gradually due to heat transfer from container 4.

[0062] Thereafter, control unit 11 continues the standby time until the detected temperature becomes lower than a predetermined temperature TP2 (a second predetermined temperature, for example, 75°C). In the example shown in FIG. 6C, the predetermined temperature TP2 is lower than the predetermined temperature TP1, but this is not limiting and the predetermined temperature TP2 may be the same temperature (for example, 80°C). When the detected temperature becomes lower than the predetermined temperature TP2, control unit 11 ends the standby time and executes a cooking process including a temperature raising process and a temperature adjustment process.

[0063] If the detected temperature at the start of a cooking menu is higher than the predetermined temperature TP1, a standby period during which the heater 9 is not energized is provided to lower the detected temperature to a predetermined temperature TP2 or lower, allowing the subsequent heating process to be extended and the ingredients to be more strongly heated. This improves the quality of the ingredients. Furthermore, by setting the predetermined temperature TP2 to a temperature lower than the set temperature TS3, the heating process can be carried out more reliably and the ingredients can be more strongly heated.

[0064] 6D is a graph of the heating and cooking process (Example: automatic cooking) when the detected temperature at the start of a cooking menu is high. In the automatic cooking mode, the control unit 11 automatically determines the duration of the heating and cooking process (the "predetermined heating time"), including the temperature increase and temperature adjustment processes, depending on various conditions.

[0065] As shown in Figure 6D, when the detected temperature at the start of a cooking menu is a temperature T4 (e.g., 100°C) that is higher than room temperature, and temperature T4 is higher than a predetermined temperature TP3 (e.g., 80°C), control unit 11 sets a standby time during which it stops supplying power to heater 9. When the detected temperature drops below the predetermined temperature TP4 (e.g., 75°C), control unit 11 ends the standby time and executes a cooking process that includes a temperature increase process and a temperature adjustment process. In automatic cooking, the cooking process ends when a predetermined heating time has elapsed since the start of the cooking process.

[0066] In the automatic cooking shown in Figure 6D, if the detected temperature at the start of the cooking menu is higher than a predetermined temperature TP3, a waiting time is provided during which no power is applied to the heater 9, thereby achieving the same effect as in the manual cooking shown in Figure 6C.

[0067] In the case of a cooking process with a waiting time, the time until cooking is completed is longer than in a cooking process without a waiting time, so the control unit 11 of this embodiment displays information suggesting that the cooking time may be longer on the operation display unit 6. An example of this display is shown in Fig. 7A.

[0068] 7A is a schematic diagram showing an example of a display displayed on the operation and display unit 6 when a cooking process involving a standby time is performed. In the example of the display shown in FIG. 7A, a message saying "The cooking time may be longer because the main body is hot" is displayed on the display screen of the operation and display unit 6. This notifies the user in advance that the cooking time may be longer, improving usability for the user. The message shown in FIG. 7A is displayed on the operation and display unit 6, for example, when a cooking menu is selected on the operation and display unit 6 and it is decided to perform a cooking process involving a standby time (i.e., when the standby time starts).

[0069] The content displayed on the operation display unit 6 is not limited to the message shown in Fig. 7A, and may be any content that indicates the possibility of a longer cooking time. Furthermore, the message is not limited to being displayed on the display screen of the operation display unit 6, and may be notified by any method, such as by voice.

[0070] Fig. 7B is a schematic diagram showing an example of a countdown display on the operation display unit 6. The example shown in Fig. 7B includes displays for "pressure cooking," "pressurizing," and "30 minutes," which indicates the time remaining until cooking is complete. The countdown display as shown in Fig. 7B may start when the countdown for each cooking menu starts (for example, when the start button on the operation display unit 6 is pressed or when the detected temperature reaches a predetermined temperature after heating).

[0071] The display contents shown in FIGS. 7A and 7B are examples, and the display in FIG. 7A and the display in FIG. 7B may be combined, or other information may be further displayed.

[0072] The control shown in FIGS. 6A to 6D is applied, for example, to a pressure cooking menu that utilizes the pressure cooking function. In the case of a pressure cooking menu, when the temperature adjustment step begins, the amount of heat generated by the heater 9 is controlled to be low in order to limit the amount of steam generated. In the case of pressure cooking, since heat is less likely to escape due to the sealed cooking space S1, in order to maintain the container 4 at a predetermined temperature, a unique control is performed to shorten the time of powering the heater 9 per cycle after the temperature adjustment step is reached, as shown in FIGS. 6A to 6D, thereby keeping the amount of heat generated by the heater 9 low. Because the control is performed to keep the amount of heat generated by the heater 9 low, the length of the temperature rise step has a significant impact on the degree of heating of the ingredients. For this reason, if the detected temperature is high at the start of a pressure cooking menu, a cooking step with a standby time is performed, which significantly improves the finished product by extending the temperature rise step.

[0073] 6A to 6D, the output of the heater 9 is kept constant (constant heating power) and the time for which the heater 9 is energized each time is shortened, but the energization cycle of the heater 9 may be shortened. This can further increase the pressure in the cooking space S1 and shorten the cooking time.

[0074] An example of pressure cooking is when making beef stew. When making beef stew, for example, the following steps 1 to 5 are carried out. Step 1: Heat container 4 and brown the surface of the meat at high temperature. Step 2: Add carrots, onions, etc. (You may or may not fry them after adding them). Step 3: Add other ingredients and simmering broth. Step 4: If you are using pressure cooking, close the lid 10 and pressurize. (Pressure cooking starts) Step 5: After pressurization, the power of the heater 9 is reduced and heating is continued for a predetermined time while maintaining the pressure.

[0075] According to the above procedure, pressure cooking begins in step 4, but because container 4 has already been heated in steps 1 to 3, the temperature of container 4 is relatively high compared to the temperature of the ingredients. Under these circumstances, by performing the heat-cooking process with the standby time shown in Figures 6C and 6D, a certain amount of time can be secured for the temperature-raising process, allowing the ingredients to be heated more intensely and improving the quality of the ingredients.

[0076] The cooking device 2 of this embodiment may similarly apply a cooking process with a standby time to other types of cooking menus, not just pressure cooking menus. An example of such application will be described with reference to Figures 8A to 8D.

[0077] 8A to 8D are graphs showing temperature changes during the cooking process of stewing cooking. Stewing is cooking where ingredients are simmered at a high temperature (for example, 100 degrees), and is used to make dishes such as curry and meat and potato stew.

[0078] Figures 8A to 8D correspond to Figures 6A to 6D, respectively, with Figure 8A corresponding to the heating and cooking process when the detected temperature at the start of a cooking menu is room temperature (comparison example / example), Figure 8B showing the heating and cooking process when the detected temperature at the start of a cooking menu is high (comparison example), Figure 8C showing the heating and cooking process when the detected temperature at the start of a cooking menu is high (example / manual cooking), and Figure 8D showing the heating and cooking process when the detected temperature at the start of a cooking menu is high (example / automatic cooking).

[0079] As shown in Fig. 8A, when the detected temperature at the start of a cooking menu is a temperature T5 near room temperature (e.g., 20°C), control unit 11 executes a temperature increase process to increase the temperature to a predetermined set temperature TS5 (e.g., 100°C), and then executes a temperature adjustment process. In the example shown in Fig. 8A, unlike pressure cooking, a countdown for the duration of the heat cooking process is started at the start of a cooking menu, and the heat cooking process ends when a predetermined set time has elapsed from the start of the countdown. This is not a limitation, and the countdown may also be started when the predetermined temperature is reached and the temperature adjustment process begins, as in pressure cooking.

[0080] In the comparative example shown in Fig. 8B, when the detected temperature at the start of a cooking menu is a temperature T6 (e.g., 105°C) higher than room temperature, the control unit executes the temperature adjustment process without executing the temperature increase process. The example shown in Fig. 8B illustrates a case where the temperature T6 at the start of a cooking menu is higher than the set temperature TS6 (e.g., 100°C).

[0081] In the example shown in FIG. 8B, the process transitions from the start of the cooking menu to the temperature adjustment process, and the total time that power is applied to the heater 9 is not very long.

[0082] In the example (manual cooking) shown in FIG. 8C, when the detected temperature at the start of a cooking menu is a temperature T7 (e.g., 120°C) higher than room temperature, and if temperature T7 is higher than a predetermined temperature TP5 (first predetermined temperature, e.g., 95°C), control unit 11 sets a standby time during which it stops supplying power to heater 9. Control unit 11 continues the standby time until the detected temperature becomes lower than a predetermined temperature TP6 (second predetermined temperature, e.g., 95°C). In the example shown in FIG. 8C, the predetermined temperatures TP5 and TP6 are the same, but they may be different temperatures. When the detected temperature becomes lower than the predetermined temperature TP6, control unit 11 ends the standby time and executes a cooking process including a temperature increase process and a temperature adjustment process.

[0083] In the example (automatic cooking) shown in FIG. 8D, when the detected temperature at the start of a cooking menu is a temperature T8 (e.g., 120°C) higher than room temperature, and if temperature T8 is higher than a predetermined temperature TP7 (first predetermined temperature, e.g., 95°C), control unit 11 sets a standby time during which it stops supplying power to heater 9. Control unit 11 continues the standby time until the detected temperature drops below predetermined temperature TP8 (second predetermined temperature, e.g., 95°C). In the example shown in FIG. 8D, the predetermined temperatures TP7 and TP8 are the same, but they may be different temperatures. When the detected temperature drops below predetermined temperature TP8, control unit 11 ends the standby time and executes a cooking process including a temperature increase process and a temperature adjustment process.

[0084] The example shown in FIG. 8D is automatic cooking, and therefore, unlike the examples shown in FIGS. 8A to 8C, the cooking process ends when a predetermined heating time automatically determined by control unit 11 is reached from the start of the cooking process.

[0085] As shown in Figures 8C and 8D, by providing a standby period during which heater 9 is not energized, it becomes easier to heat the ingredients more strongly during the heating process, and the quality of the ingredients can be improved, unlike when no standby period is provided as shown in Figure 8B. Also, by setting the predetermined temperatures TP6 and TP8 lower than the set temperatures TS7 and TS8, respectively, it is possible to ensure a certain length of the heating process, making it easier to heat the ingredients more strongly.

[0086] In the example shown in FIG. 8C, the countdown starts when the cooking menu starts, so the total cooking time will not be longer than when no waiting time is set. Therefore, the notification indicating that the cooking time will be extended, as shown in FIG. 7, is not given. In the example shown in FIG. 8D, cooking ends when a predetermined heating time has elapsed since the start of the cooking process, so the total cooking time will be longer than when no waiting time is set. Therefore, the control unit 11 causes the operation display unit 6 to display the notification indicating that the cooking time may be extended, as shown in FIG. 7.

[0087] In the cooking menu other than the pressure cooking menu and stewing cooking menu described above, the cooking device 2 of this embodiment performs a cooking process without a standby time even if the detected temperature at the start of the cooking menu is high. Here, the classification of cooking processes according to the cooking menu in the cooking device 2 will be explained using the following Table 1.

[0088] [Table 1]

[0089] Table 1 shows the classification of cooking steps according to the cooking menu.

[0090] In Table 1, cooking menus are classified into two patterns: "Group A" and "Group B."

[0091] Examples of cooking menus that fall into group A include pressure-based cooking menus (such as "pressure cooking" and "pressure steaming") and "stewing." "Pressure steaming" is a cooking menu in which ingredients are steamed with water vapor while the inside of the container 4 is pressurized.

[0092] Cooking menus that fall into group B include "steaming," "stewing," and "stir-frying." "Steaming" is a menu in which ingredients are cooked using steam that is evaporated by heating the inside of the container 4. "Stir-frying" is a menu in which ingredients are boiled down and cooked, and is mainly used for finishing cooking after another heating cooking menu has been performed. "Stir-frying" is a menu in which ingredients are fried at a high temperature (for example, 180 degrees).

[0093] For cooking menus in group A, as described in the "Summary" column, "power is turned on after waiting for the temperature to drop to the specified temperature.", a cooking process with a standby time (referred to as a "high-temperature sequence" in Table 1) is executed. The "high-temperature sequence" refers to a "sequence specific to high temperatures" that performs a different sequence control when the temperature is higher than a specified temperature at the start of cooking than when the temperature is below the specified temperature, and has multiple patterns. Specifically, it has a cooking process with a standby time, and when cooking is started at a temperature higher than a first specified temperature, power is turned on to heater 9 after waiting for the temperature to drop to a second specified temperature.

[0094] The "High-Temperature Sequence Threshold Temperature" column shows the threshold temperature for the high-temperature sequence. Table 1 lists the first predetermined temperature for determining whether to set a standby time and the second predetermined temperature for determining whether to end the standby time (i.e., an example is shown in which the first and second predetermined temperatures are the same). For pressure-based cooking menus, the threshold temperature for the high-temperature sequence is a predetermined temperature TP10 (e.g., 80°C), and for stewing cooking menus, the threshold temperature for the high-temperature sequence is a predetermined temperature TP11 (e.g., 95°C).

[0095] For cooking menus in group A, there are cases where the cooking time is extended by providing a waiting time (for example, pressure-based cooking menus) and cases where it is not extended (for example, stewing cooking menus). If the cooking time is extended, it is sufficient to notify the user of the content suggesting that the cooking time will be extended as shown in Figure 7, but if the cooking time is not extended, it is not necessary to notify the user of the extension.

[0096] For cooking menus in group B, there is no high-temperature sequence, and the cooking process is performed without a standby time regardless of the detected temperature at the start of the cooking menu. The cooking menus in group B, including "steaming," "stewing," and "stir-frying," are less affected by the short heating process in the cooking process. These cooking methods do not rely on temperature control (maintaining the container 4 at a target temperature), but rather involve actively heating the food by reducing the OFF time of the heater 9 during temperature control, so the impact of the heating process is minimal. Therefore, by not adding a standby time to the cooking process, the desired cooking results can be achieved while preventing unnecessary prolongation of cooking time.

[0097] In addition, for cooking menus in group B, if the detected temperature at the start of cooking is very high, the start of cooking will not be accepted (for example, "steaming"), and in some cases cooking will be accepted regardless of whether the detected temperature at the start of cooking is high or not (for example, "stewing" and "stir-frying").

[0098] According to the cooking menu classification method shown in Table 1, cooking can be performed according to the purpose and specifications of the cooking menu by either executing a cooking process with a standby time (with high-temperature sequence: Group A) or executing a cooking process without a standby time (without high-temperature sequence: Group B). This allows the cooking to be performed in a way that is appropriate for each cooking menu, thereby achieving the desired results for the ingredients.

[0099] Here, if the cooking menu selected by the user is a reservation cooking that allows the user to specify the time for the ingredients to be ready, different control may be executed. Specifically, even if the detected temperature at the time the cooking menu is selected on the operation display unit 6 is higher than a predetermined temperature, if it is determined that there is sufficient time until the start of the cooking process (if predetermined conditions are met), a certain amount of time for the temperature rise process can be secured, and the cooking process without a waiting time is executed. Alternatively, since adding a waiting process will not extend the completion of cooking beyond the scheduled time, no indication that the cooking time will be extended is displayed. Whether or not to add a waiting time to reservation cooking may be determined taking into account any parameters, such as the time from the time the cooking menu is selected to the time for the ingredients to be ready, the heating time in the cooking process, and temperature information such as the detected temperature and set temperature.

[0100] During the standby time, other components may be operated as long as the heater 9 is not energized. For example, during the standby time, a "stirring process" may be performed in which the stirring blades 5 are operated to stir the ingredients. An example of performing the stirring process will be described with reference to FIG. 9.

[0101] FIG. 9 is a schematic diagram showing an example of control when the stirring step is performed during the waiting time.

[0102] 9, the control unit 11 executes a stirring step and a non-stirring step during the standby time. In the stirring step, the stirring blade 5 is operated to stir the ingredients. In the non-stirring step, the stirring blade 5 is not operated and the ingredients are not stirred (only standby).

[0103] According to this type of control, the temperature difference between the ingredients and the container 4 can be quickly equalized by stirring the ingredients in the stirring step. This improves the accuracy of the temperature detected by the temperature sensor 7 without depending on the positions of the heater 9 and the temperature sensor 7, leading to a reduction in standby time. For example, even if the ingredients are hard, loosening the ingredients in the stirring step allows the seasoning liquid to be spread throughout the ingredients without heating, which is also effective in preventing the ingredients from falling apart. Furthermore, by providing a non-stirring step after the stirring step and waiting for a predetermined time until the temperature of the container 4 stabilizes, the accuracy of the temperature detected by the temperature sensor 9 can be further improved.

[0104] 9, the stirring blade 5 may be operated in any mode, such as continuously or intermittently, and the rotation speed and direction of the stirring blade 5 may also be set arbitrarily. The timing for executing the stirring process is not limited to the start of the standby time, but may be executed at any timing during the standby time. The stirring process and the non-stirring process are not limited to being executed once each, but may each be executed multiple times.

[0105] (Actions and Effects) As described above, the cooking device 2 of this embodiment comprises a container 4 for storing ingredients, a main body 8 for storing the container 4, a lid 10 that is arranged above the container 4 and can be opened and closed, a heater 9 (heating unit) for heating the container 4, a temperature sensor 7 (temperature detection unit) for detecting temperature, a control unit 11 that controls the heater 9 based on the temperature detected by the temperature sensor 7, and an operation display unit 6 on which the user sets and operates a cooking menu. When the temperature detected by the temperature sensor 7 is equal to or higher than a first predetermined temperature (TP10, TP11) at the start of a first cooking menu (a cooking menu of group A or group B) set on the operation display unit 6, the control unit 11 sets a waiting time during which it stops supplying electricity to the heater 9 until the detected temperature falls to or lower than a second predetermined temperature (TP10, TP11), and then starts supplying electricity to the heater 9 to perform a cooking process in which it heats the food to a predetermined set temperature according to the first cooking menu.

[0106] With this type of cooking device 2, if the temperature is high when the first cooking menu is started, a waiting time is provided during which power to the heater 9 is turned off and the cooking process is started after the temperature of the container 4 has dropped to a predetermined temperature or below, thereby lengthening the temperature-raising process during the cooking process in which power is continuously turned on to the heater 9. This accelerates the heating of the ingredients and improves the quality of the ingredients cooked according to the first cooking menu.

[0107] Furthermore, in the cooking device 2 of this embodiment, if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature (TP10, TP11), the control unit 11 skips the standby time and executes the cooking process. With this cooking device 2, if the temperature is low at the start of the first cooking menu, the temperature rise step in the cooking process can naturally be made longer, so by skipping the standby time, it is possible to prevent the cooking time from being unnecessarily longer and achieve good results.

[0108] Furthermore, the cooker 2 of this embodiment has a pressure cooking function that creates a pressurized state higher than atmospheric pressure inside the container 4 sealed with the lid 10, and the first cooking menu includes pressure cooking menus (cooking menus of group A) that use the pressure cooking function. With this cooker 2, the quality of the ingredients can be effectively improved by including in the first cooking menu pressure cooking menus that are greatly affected by high temperatures at the start of the cooking menu.

[0109] Furthermore, in the cooker 2 of this embodiment, when executing a second cooking menu (cooking menus of groups C and D) different from the first cooking menu, the control unit 11 executes the cooking process without waiting, regardless of the detected temperature at the start of the cooking menu. With this cooker 2, it is possible to execute the cooking process without waiting for a menu that is less affected by a high temperature at the start of the cooking menu.

[0110] Furthermore, in the cooker 2 of this embodiment, the second cooking menu includes a low-temperature cooking menu for cooking ingredients at low temperature, a steaming cooking menu for steaming ingredients, a stir-frying cooking menu for stir-frying ingredients, and a simmering cooking menu for simmering ingredients. With this cooker 2, the second cooking menu can include menus that are less affected by high temperatures when a cooking menu is started. Note that the second cooking menu does not necessarily have to include all of the low-temperature cooking menu, steaming menu, stir-frying menu, and simmering menu, but may include at least one of them.

[0111] Furthermore, in the cooker 2 of this embodiment, the cooking process includes a temperature increase process in which the temperature detected by the temperature sensor 7 is increased to a set temperature, and a temperature adjustment process in which the detected temperature is maintained at the set temperature. With this cooker 2, by providing a standby time during the first cooking menu, the time for the temperature increase process in the cooking process can be increased.

[0112] Furthermore, the cooking appliance 2 of this embodiment is provided with an operation display unit 6 (notification unit) for notifying the user, and when executing the first cooking menu with a standby time, the control unit 11 causes the operation display unit 6 to notify the user of content suggesting an extension of the cooking time, etc. Such a cooking appliance 2 can improve the usability of the cooking appliance 2, for example by notifying the user that the cooking time will be longer. Note that the content is not limited to content suggesting an extension of the cooking time, and any content associated with the addition of a standby time may be displayed. For example, any content such as "Cooling," "Waiting," or "Waiting for temperature to drop" may be displayed on the operation display unit 6 to notify the user. Furthermore, the operation display unit 6 of this embodiment serves as both an operation unit and a notification unit, but this is not limited to such a case, and the operation unit and the notification unit may be provided separately.

[0113] Furthermore, in the cooking device 2 of this embodiment, even when the first cooking menu with a standby time is executed, the control unit 11 omits the notification if a predetermined condition is met (in the case of a cooking menu of group B or in the case of scheduled cooking). With this cooking device 2, it is possible to issue a notification in an appropriate situation by controlling whether or not to issue a notification suggesting an extension of the cooking time depending on whether or not the predetermined condition is met.

[0114] In the cooking device 2 of the present embodiment, the predetermined conditions include a condition that the first cooking menu is a pre-ordered cooking. Such a cooking device 2 can be controlled to omit a notification suggesting an extension of the cooking time when the first cooking menu is a pre-ordered cooking.

[0115] Furthermore, in the cooking device 2 of the present embodiment, the temperature sensor 7 is provided in the main body 8 and detects the temperature of the container 4. According to such a cooking device 2, by detecting the temperature of the container 4, the temperature of the food ingredients stored in the container 4 can be estimated with high accuracy.

[0116] Furthermore, in the cooking device 2 of this embodiment, the second predetermined temperature is lower than the set temperature. With such a cooking device 2, the temperature-raising step can be carried out more reliably, and it becomes easier to heat food ingredients strongly.

[0117] Furthermore, in the cooking device 2 of this embodiment, the second predetermined temperature is the same as the first predetermined temperature (FIGS. 8C and 8D). With such a cooking device 2, a simple control program can be implemented.

[0118] Furthermore, in the cooking device 2 of this embodiment, the second predetermined temperature is lower than the first predetermined temperature (FIGS. 6C and 6D). With such a cooking device 2, the detected temperature can be lowered to a lower temperature after the standby time has elapsed, and the temperature rising process can be extended.

[0119] Furthermore, the cooking device 2 of this embodiment further includes a stirring blade 5 (stirring body) that stirs the ingredients stored in the container 4, and the control unit 11 executes a stirring process that operates the stirring blade 5 during the standby time. According to this cooking device 2, stirring the ingredients during the standby time reduces the temperature difference between the ingredients and the container 4, improving the accuracy of the temperature detected by the temperature sensor 7 and also shortening the standby time.

[0120] Furthermore, in the cooking device 2 of this embodiment, the control unit 11 executes a stirring step and a non-stirring step in which the stirring blade 5 (stirring body) is stopped after the stirring step during the standby time. With this cooking device 2, the accuracy of the temperature detected by the temperature sensor 9 can be further improved by waiting until the temperature of the container 4 stabilizes.

[0121] In the above embodiment, the case where the cooking appliance 2 is not equipped with a cooling means and the container 4 is cooled naturally during standby time has been described, but this is not the only possible case. The cooking appliance 2 may be configured to be equipped with a cooling means (fan, Peltier element, etc.), and the cooling means may be operated during standby time to forcibly cool the container 4 from the outside. This can shorten the cooking time.

[0122] Although the present disclosure has been fully described in connection with the preferred embodiments with reference to the accompanying drawings, various variations and modifications will be apparent to those skilled in the art. Such variations and modifications should be understood to be included within the scope of the invention as defined by the appended claims, unless they depart therefrom. Furthermore, changes in the combination and order of elements in each embodiment may be made without departing from the scope and spirit of the present disclosure.

[0123] By appropriately combining any of the various modifications of the above embodiment, it is possible to achieve the effects of each of the modifications. [Industrial Applicability]

[0124] The present disclosure is applicable to any cooking device that heats and cooks food. [Explanation of symbols]

[0125] 2 Cooker 4 containers 6 Operation display section 7 Temperature Sensor 8 Main body 9 Heater 10 Lid 11 Control section

Claims

1. A container for storing food ingredients, The main body that houses the aforementioned container, A lid that is positioned above the container and can be opened and closed, A heating unit for heating the aforementioned container, A temperature detection unit for detecting the temperature of the container, A control unit that controls the heating unit based on the temperature detected by the temperature detection unit, It includes an operating unit for the user to set and operate the cooking menu, If the detected temperature at the start of the first cooking menu set by the operation unit is above a first predetermined temperature, the control unit provides a waiting period to lower the temperature of the container until the detected temperature falls below a second predetermined temperature, and then controls the heating unit to heat to a predetermined set temperature according to the first cooking menu and execute the heating cooking process. The control unit, when executing a second cooking menu different from the first cooking menu, executes the heating cooking process without the waiting time, regardless of the detected temperature at the start, in a heating cooker.

2. The heating appliance according to claim 1, wherein the control unit executes the heating cooking process without the waiting time if the detected temperature at the start of the first cooking menu is lower than a first predetermined temperature.

3. The container, sealed with the aforementioned lid, has a pressure cooking function that creates a pressurized state inside the container that is higher than atmospheric pressure, The heating appliance according to claim 1, wherein the first cooking menu includes a pressure cooking menu using the pressure cooking function.

4. The aforementioned cooking appliance is equipped with a cooling means, The heating appliance according to claim 1, wherein the control unit lowers the temperature of the container by operating the cooling means during the waiting time.

5. The heating appliance according to claim 4, wherein the second cooking menu includes at least one of the following: a low-temperature cooking menu for cooking the ingredients at a low temperature, a steaming menu for steaming the ingredients, a stir-frying menu for sautéing the ingredients, and a simmering menu for simmering the ingredients.

6. The heating cooking process includes a heating step of raising the detected temperature to the set temperature and a temperature control step of maintaining the temperature at the set temperature, according to claim 1.

7. It is equipped with a notification unit to inform the user, The heating appliance according to claim 1, wherein the control unit causes the notification unit to issue a notification when executing the first cooking menu which includes the waiting time.

8. Even when the control unit executes the first cooking menu which includes the waiting time, if the predetermined conditions are met, the notification will be omitted. The heating appliance according to claim 7, wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking.

9. The heating appliance according to claim 8, wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking.

10. The heating appliance according to claim 1, wherein the temperature sensing unit is provided in the main body and detects the temperature of the container.

11. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the set temperature.

12. The heating appliance according to claim 1, wherein the second predetermined temperature is the same temperature as the first predetermined temperature.

13. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the first predetermined temperature.

14. The container further comprises a stirring device for stirring the ingredients stored in the container, The heating appliance according to claim 1, wherein the control unit performs a stirring step of operating the agitator during the waiting time.

15. The heating appliance according to claim 14, wherein the control unit performs the stirring step and a non-stirring step of stopping the stirring body after the stirring step during the waiting time.

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