Cooking control method of cooking utensil, cooking utensil and medium

Abstract

The invention discloses a cooking control method of a cooking utensil, the cooking utensil and a medium, the cooking utensil comprises a cooking cavity, the cooking cavity contains starch-containing food materials, the cooking control method comprises the following steps: controlling the temperature in the cooking cavity to rise to a first target temperature and keeping the first target temperature for cooking for a first duration, the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food material and higher than or equal to the initial gelatinization temperature of the starch-containing food material; controlling the temperature in the cooking cavity to be reduced from the first target temperature to a second target temperature and keeping the second target temperature for cooking for a second duration; and heating the cooking cavity after the second duration so as to cook the starch-containing food materials. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials is solved to at least a certain extent.

Description

Technical Field

[0001] The present invention belongs to the technical field of cooking appliances, and in particular to a cooking control method for controlling a cooking appliance, a cooking appliance and a medium. Background Art

[0002] Consumers are increasingly pursuing the taste of rice, among which the sweet taste of rice is the demand of most consumers. Rice can be perceived as sweet because, as a starch-based food, the starch undergoes thermal degradation during cooking to produce small-molecule sugar substances. Also, when humans chew, due to the presence of substances such as salivary amylase, it will be degraded into small-molecule sugar substances such as maltose, thus being perceived as sweet by humans. However, cooking utensils in the related art (such as rice cookers) are not good enough to produce the sweetness of starchy ingredients such as rice after cooking. Summary of the invention

[0003] The embodiments of the present invention provide a method for controlling a cooking utensil to cook starch-containing food, a cooking utensil and a medium, so as to enhance the sweetness of the starch-containing food after cooking, and to at least to some extent solve the technical problem in the related art that the cooking utensil does not provide sufficient sweetness to the starch-containing food after cooking.

[0004] In a first aspect of the present invention, a cooking control method for a cooking utensil is provided, wherein the cooking utensil comprises a cooking cavity, wherein the cooking cavity comprises starch-containing food, and the cooking control method comprises: controlling the temperature in the cooking cavity to rise to a first target temperature and maintaining the temperature at the first target temperature for cooking for a first time period, wherein the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food and is greater than or equal to the initial gelatinization temperature of the starch-containing food; controlling the temperature in the cooking cavity to drop from the first target temperature to a second target temperature and maintaining the temperature at the second target temperature for cooking for a second time period; and heating the cooking cavity after the second time period to mature the starch-containing food.

[0005] In combination with the first aspect, in some embodiments, the cooking appliance includes a heating component, and when the temperature in the cooking cavity rises to a first target temperature, the actual heating rate is greater than or equal to a first rate threshold; wherein the first rate threshold is the heating rate achieved in the cooking cavity by heating the cooking cavity at 85% of the rated power of the heating component.

[0006] In combination with the first aspect, in some embodiments, the first target temperature is in the range of 60-85°C, and the second target temperature is in the range of 40-60°C.

[0007] In combination with the first aspect, in some embodiments, the first target temperature is in the range of 67-75°C, and the second target temperature is in the range of 50-55°C.

[0008] In combination with the first aspect, in some embodiments, the method further includes: while the temperature in the cooking cavity is raised to a first target temperature and maintained at the first target temperature for a first cooking period, maintaining the cooking cavity in a pressurized state.

[0009] In combination with the first aspect, in some embodiments, maintaining the cooking cavity in a pressurized state includes: controlling the pressure in the cooking cavity to increase to a first target pressure while the temperature in the cooking cavity rises to a first target temperature; maintaining the pressure in the cooking cavity at the first target pressure while maintaining the first target temperature for a first cooking time; and after the first time, controlling the pressure in the cooking cavity to be released from the first target pressure to below a preset pressure.

[0010] In combination with the first aspect, in some embodiments, maintaining the cooking cavity in a pressurized state includes: controlling the pressure in the cooking cavity to increase to a first target pressure while the temperature in the cooking cavity rises to a first target temperature; controlling the pressure in the cooking cavity to be released from the first target pressure to a second target pressure while maintaining the first target temperature for a first cooking time; and after the first time, controlling the pressure in the cooking cavity to be released from the second target pressure to below a preset pressure.

[0011] In combination with the first aspect, in some embodiments, the sum of the first duration and the second duration accounts for 30% to 50% of the total cooking duration preset for the current cooking.

[0012] In combination with the first aspect, in some embodiments, it also includes: determining a target time based on the total cooking time preset for the current cooking, wherein the target time is the sum of the first time and the second time; obtaining the storage time of the starch-containing ingredients used for the current cooking; determining the proportion of the first time based on the storage time; and determining the first time and the second time respectively based on the target time and the proportion of the first time.

[0013] In combination with the first aspect, in some embodiments, heating the cooking cavity after the second period of time includes: controlling the temperature in the cooking cavity to rise from the second target temperature to a third target temperature, wherein the third target temperature is lower than the boiling point of the liquid under atmospheric pressure or maintaining the temperature in the cooking cavity at the third target temperature so that the boiling degree in the cooking cavity is lower than a preset boiling degree; controlling the temperature in the cooking cavity to maintain the third target temperature for cooking for a third period of time.

[0014] In combination with the first aspect, in some embodiments, the cooking appliance includes a heating component, and controlling the temperature in the cooking cavity to rise from the second target temperature to the third target temperature includes: controlling the heating component to heat the cooking cavity with a first preset power so that the temperature in the cooking cavity rises from the second target temperature to the third target temperature, wherein the first preset power is 50% to 75% of the rated power of the heating component.

[0015] In combination with the first aspect, in some embodiments, the cooking utensil includes a heating component, and controlling the temperature in the cooking cavity to maintain the third target temperature for cooking for a third period of time includes: controlling the heating component to heat the cooking cavity at a second preset power for a third period of time, so that the temperature in the cooking cavity is maintained at the third target temperature for cooking for a third period of time, wherein the second preset power is 25% to 40% of the rated power of the cooking utensil.

[0016] In combination with the first aspect, in some embodiments, heating the cooking cavity at the second preset power for a third time period includes: controlling the heating component to intermittently heat the cooking cavity with a preset heating cycle, wherein, in each heating period within the third time period, the heating component heats the cooking cavity at the second preset power.

[0017] In the second aspect of the present invention, a cooking appliance is also provided, comprising: a cooking cavity; a heating component for heating the cooking cavity; a processor; and a memory for storing instructions executable by the processor, wherein the processor is configured to execute the instructions to implement the cooking control method of the cooking appliance described in any embodiment of the first aspect.

[0018] In a third aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored. When the computer program is executed by a processor, the cooking control method of the cooking appliance described in any embodiment of the first aspect is implemented.

[0019] According to one or more technical solutions provided by the embodiments of the present invention, at least the following technical effects or advantages are achieved:

[0020] The method, cooking utensil and medium for cooking starch-containing food materials provided by the embodiment of the present invention control the temperature in the cooking cavity to rise to a first target temperature and maintain it at the first target temperature for a first cooking time, wherein the first target temperature is less than the inactivation temperature of amylase in the starch-containing food materials and greater than or equal to the initial gelatinization temperature of the starch-containing food materials, control the temperature in the cooking cavity to drop from the first target temperature to a second target temperature and maintain it at the second target temperature for a second cooking time; after the second time, heat the cooking cavity to ripen the starch-containing food materials. Maintaining the first target temperature for cooking for the first time allows the starch to swell and stretch to expose more enzyme action sites, which is conducive to strengthening the enzymatic hydrolysis when cooking at the second target temperature, making the starch more easily hydrolyzed by endogenous amylase into sweet reducing sugars, thereby improving the sweetness of the starch-containing food materials after cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0022] Figure 1 A flow chart showing a cooking control method of a cooking appliance according to some embodiments of the present invention;

[0023] Figure 2a A schematic diagram showing heating temperature of a cooking control method of a cooking appliance according to some embodiments of the present invention is shown;

[0024] Figure 2b A schematic diagram showing heating temperature of a cooking control method for a cooking appliance according to other embodiments of the present invention is shown;

[0025] Figure 3 The changing process of reducing sugar in the cooking process of rice in the related art is shown;

[0026] Figure 4 The heating curve when cooking starch-containing food is cooked by the cooking control method of the cooking appliance according to some embodiments of the present invention is shown;

[0027] Figure 5 Shows Figure 1 Schematic diagram of the enzymatic hydrolysis process of steps S101 to S102;

[0028] Figure 6 A schematic structural diagram of a cooking appliance according to some embodiments of the present invention is shown. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The cooking control method of a cooking appliance provided in an embodiment of the present invention can be executed by the cooking appliance, which may be an electric rice cooker, an electric pressure cooker, a steamer or a steam oven, and the cooking appliance includes a cooking cavity for accommodating food.

[0031] Figure 1 FIG. 1 is a flow chart showing a cooking control method of a cooking appliance according to some embodiments of the present invention. Figure 1 As shown, the cooking control method of the cooking appliance includes steps S101 to S103.

[0032] In some embodiments, the cooking appliance is configured with M cooking modes for the user to select, wherein there are N target cooking modes for cooking starch-containing food, where M and N are positive integers greater than or equal to 1, and M is greater than or equal to N. When the current cooking is for starch-containing food in the cooking cavity, and the cooking appliance is operated in one of the N target cooking modes, if a start command for starting the current cooking is obtained, the following steps S101 to S103 are triggered.

[0033] In step S101: controlling the temperature in the cooking cavity to rise to a first target temperature and maintaining the first target temperature for cooking for a first time period, wherein the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food and is higher than or equal to the initial gelatinization temperature of the starch-containing food.

[0034] It can be understood that in response to the start command for the cooking appliance to start the current cooking, the temperature in the cooking cavity is controlled to rise to the first target temperature.

[0035] The start command may be triggered by the user starting the current cooking operation, or by the arrival of the scheduled time. When the start command is received, the cooking appliance may be immediately controlled to heat the cooking cavity so that the temperature in the cooking cavity is raised to the first target temperature, or the temperature in the cooking cavity may be controlled to rise to the first target temperature after performing some other cooking steps that do not affect the endogenous amylase activity of the starch-containing food.

[0036] It should be noted that the cooking cavity may also include liquid, that is, the cooking cavity may contain a mixture of water and starch-containing food. The starch-containing food may be cereal food such as rice and brown rice, so it is suitable for cooking rice or porridge of cereal food. The starch-containing food may also be food such as noodles and steamed buns.

[0037] By maintaining the temperature in the cooking cavity at the first target temperature for a first cooking period, the starch structure of the starch-containing food in the cooking cavity can be opened, so that the starch swells and stretches, exposing more contact action sites of endogenous amylase.

[0038] It can be understood that maintaining the temperature in the cooking cavity at the first target temperature means that the absolute value of the temperature difference between the temperature in the cooking cavity and the first target temperature is less than a preset temperature difference threshold. The cooking appliance at least includes a heating component for heating the cooking cavity, and the temperature in the cooking cavity is maintained at the first target temperature by controlling the heating power of the heating component.

[0039] In some embodiments, the cooking appliance may also be configured with at least one auxiliary cooking method. During the process of maintaining the temperature in the cooking cavity at the first target temperature for cooking for the first time period, at least one auxiliary cooking method is also used in a superimposed manner. The auxiliary cooking method is used to assist in opening the starch structure of the starch-containing food material, and can better and faster open the starch structure of the starch-containing food material in the cooking cavity, thereby shortening the cooking time at the first target temperature and exposing more contact action sites of endogenous amylase.

[0040] In some embodiments, the heating power of the heating component used to heat the cooking cavity is controlled so that the temperature in the cooking cavity is increased to a first target temperature and maintained at the first target temperature for a first cooking time.

[0041] In some embodiments, the first target temperature needs to be lower than the inactivation temperature of the amylase in the starch-containing food and greater than or equal to the initial gelatinization temperature of the starch-containing food, so as to open the starch structure and allow the starch to swell and stretch, thereby exposing more contact sites for endogenous amylase without inactivating the endogenous amylase in the starch-containing food.

[0042] In some embodiments, the initial gelatinization temperature of starch is 60° C., and endogenous amylase is inactivated at 85° C. or above. Therefore, the first target temperature can be in the range of 60-85° C. (excluding 85° C.).

[0043] In some embodiments, the first target temperature may be set within the range of 67-75°C to achieve a better effect of opening the starch structure. For example, the first target temperature may be set to 67°C, 68°C, 70°C, 72°C or 75°C, etc.

[0044] In other embodiments, at least one auxiliary cooking method may be used to replace the cooking method of controlling the temperature in the cooking cavity to rise to the first target temperature and maintaining the first target temperature for a first cooking time to achieve opening of the starch structure.

[0045] In order to achieve opening of the starch structure by only using auxiliary cooking methods, the temperature in the cooking cavity is controlled to rise to a second target temperature; after the temperature in the cooking cavity is heated to the second target temperature, it is maintained at the second target temperature for a first cooking period; and while the temperature in the cooking cavity is maintained at the second target temperature for the first cooking period, the cooking appliance is controlled to perform at least one auxiliary cooking method, and the auxiliary cooking method is used to open the starch structure of starch-containing food.

[0046] It is understandable that maintaining the temperature in the cooking cavity at the second target temperature means that the absolute value of the temperature difference between the temperature in the cooking cavity and the second target temperature is less than a preset temperature difference threshold. The temperature in the cooking cavity is maintained at the second target temperature by controlling the heating power of the heating component of the cooking appliance.

[0047] It can be understood that the second target temperature is within the optimal enzymatic hydrolysis temperature range of the endogenous amylase of the starch-containing food, so that the endogenous amylase can perform more efficient enzymatic hydrolysis under greater activity, so that the starch can generate more sweet sugar substances more fully due to the efficient enzymatic hydrolysis, thereby further enhancing the sweetness of the starch-containing food after cooking.

[0048] In some embodiments, the optimal enzymatic hydrolysis range of endogenous amylase in starch-containing food materials is 40-60°C, and therefore, the second target temperature may be within the range of 40-60°C.

[0049] In some embodiments, the second target temperature can be set within the range of 50-55° C. to produce a more efficient enzymatic hydrolysis. Exemplarily, the second target temperature can be set to 50° C., 52° C., 54° C., or 55° C., etc.

[0050] In some embodiments, the auxiliary cooking method configured in the cooking appliance includes an ultrasonic cooking method and / or a pressure cooking method. The step of controlling the cooking appliance to perform at least one auxiliary cooking method on the starch-containing food may include cooking the starch-containing food by ultrasound and / or controlling the cooking cavity to be in a pressurized state.

[0051] It is understandable that if both ultrasonic cooking and pressure cooking are required, cooking the starch-containing food with ultrasound and controlling the cooking chamber to be in a pressurized state can be performed in the same time period, that is, continuously in the first time period, or in successive time periods in the first time period.

[0052] In some embodiments, while the temperature in the cooking cavity is maintained at the first target temperature for a first cooking period, the cooking cavity is maintained in a pressurized state.

[0053] In some embodiments, when the temperature in the cooking cavity is maintained at the first target temperature for a first cooking time, maintaining the cooking cavity in a pressurized state may include: when the temperature in the cooking cavity is heated to the first target temperature, controlling the pressure in the cooking cavity to be increased to the first target pressure; when the temperature in the cooking cavity is maintained at the first target temperature for a first cooking time, maintaining the pressure in the cooking cavity at the first target pressure to accelerate the opening of the starch structure. After the first time, that is, when the temperature in the cooking cavity is cooled from the first target temperature to the second target temperature, controlling the pressure in the cooking cavity to be released from the first target pressure to below a preset pressure.

[0054] In other embodiments, when the temperature in the cooking cavity is maintained at the first target temperature for a first cooking time, maintaining the cooking cavity in a pressurized state may include: when the temperature in the cooking cavity is increased to the first target temperature, controlling the pressure in the cooking cavity to increase to the first target pressure; when the first target temperature is maintained for a first cooking time, controlling the pressure in the cooking cavity to be released from the first target pressure to the second target pressure. After the first time, that is, when the temperature in the cooking cavity is reduced from the first target temperature to the second target temperature, controlling the pressure in the cooking cavity to be released from the second target pressure to below the preset pressure.

[0055] It can be understood that the first target pressure is greater than the second target pressure, the second target pressure is greater than the preset pressure, and both the first target pressure and the second target pressure are greater than 0kPa and less than 100kPa. The preset pressure can be a positive value equal to 0kPa or close to 0kPa.

[0056] In other embodiments, while the temperature in the cooking cavity is maintained at a first target temperature for a first cooking period, maintaining the cooking cavity in a pressurized state may include: heating the cooking cavity until the liquid in the cavity reaches a boiling state, so that the cooking cavity is maintained in a pressurized state, and utilizing the boiling and pressurization of the liquid to promote the disintegration of the starch structure of the starch-containing food, which helps to increase the production of small molecule sugar substances and further enhance the sweetness of the rice.

[0057] According to any of the above embodiments, it is possible to open the starch structure of starch-containing food materials and make the starch swell and stretch, thereby exposing more contact sites for endogenous amylase without inactivating the endogenous amylase.

[0058] In some embodiments, in the process of controlling the temperature in the cooking cavity to rise to the first target temperature, the heating rate is greater than or equal to a first rate threshold, wherein the first rate threshold is the heating rate achieved by heating at 85% of the rated power of the heating component.

[0059] In some embodiments, in order to achieve a heating rate greater than a first rate threshold during the process of heating the temperature in the cooking cavity to the first target temperature, the step of controlling the temperature in the cooking cavity to heat up to the first target temperature may include: controlling the heating component to heat the cooking cavity with an actual power greater than or equal to 85% of the rated power, so that the temperature in the cooking cavity is quickly heated to the first target temperature, thereby being able to quickly avoid the active temperature range of lipoxygenase during the heating process.

[0060] Since some starch-containing foods contain a certain amount of lipoxygenase, lipoxygenase will catalyze the oxidation of fat in the starch-containing foods to produce odor components such as hexanal, resulting in a poor flavor of the starch-containing foods after being cooked. Lipoxygenase has a higher activity capacity between 30-40°C, and the first target temperature is greater than the active temperature range of lipoxygenase. Therefore, by controlling the heating component to heat the cooking cavity with an actual power greater than or equal to 85% of the rated power, the heating rate of the cooking cavity can be increased, so that the active temperature range of lipoxygenase can be quickly avoided during the heating process to the first target temperature, thereby inhibiting and reducing the action time of lipoxygenase, and improving the flavor of the starch-containing foods after cooking.

[0061] In step S102: controlling the temperature in the cooking cavity to drop from the first target temperature to the second target temperature and maintaining the temperature at the second target temperature for cooking for a second time period.

[0062] If in step S101, the temperature in the cooking cavity is controlled to rise to the first target temperature and maintained at the first target temperature for a first cooking time. Then after the first time, the temperature in the cooking cavity needs to be controlled to drop from the first target temperature to the second target temperature. After the temperature in the cooking cavity drops to the second target temperature, the temperature in the cooking cavity is controlled to be maintained at the second target temperature for a second cooking time.

[0063] Figure 2a FIG. 1 is a schematic diagram showing the heating temperature of a cooking control method for a cooking appliance according to some embodiments of the present invention. Figure 2a As shown, when the start command of the current cooking triggers the start of heating, the temperature in the cooking cavity is raised to the first target temperature T1, and maintained at the first target temperature T1 for the first cooking time t1, and then the temperature in the cooking cavity is controlled to cool down to the second target temperature T2, and maintained at the first target temperature for the second cooking time t2, so as to achieve the goal of opening the starch structure before enzymatic hydrolysis.

[0064] If in step S101 the temperature in the cooking cavity is controlled to rise to the second target temperature and maintained at the second target temperature for a first cooking time, then after the first time, the temperature in the cooking cavity is controlled to maintain at the second target temperature for a second cooking time.

[0065] Figure 2b Schematic diagrams of heating temperature of cooking control methods for cooking appliances according to other embodiments of the present invention are shown. Figure 2b As shown, the start command of the current cooking triggers the start of heating to raise the temperature in the cooking cavity to the second target temperature T2, and maintains the second target temperature T2 for continuous heating for the sum of the first time period and the second time period t1+t2, wherein, in the first time period t1, at least one auxiliary cooking method needs to be superimposed to expand the starch structure of the starch-containing food, and in the second time period t2, the superimposed auxiliary cooking method is canceled, and the temperature in the cooking cavity continues to be maintained at the second target temperature T2 for cooking.

[0066] It is understandable that if Figure 2a and Figure 2b As shown, the sweetening stage of the current cooking includes the starch structure unfolding stage t1 and the starch enzymolysis stage t2. The sweet components in starch-containing ingredients such as rice are mainly reducing sugars such as glucose, and are mainly generated by enzymatic decomposition of non-sweet starch. Although the cooking method in the related art has a water absorption stage, the starch will undergo a certain degree of endogenous enzyme enzymolysis during the water absorption stage, but the enzymolysis efficiency during the water absorption stage is limited, so the generated sweet components are limited. According to the cooking control method of the cooking utensil provided in the embodiment of the present invention, the starch structure can be opened in the starch structure unfolding stage t1 during the sweetening stage, and then the enzymatic sweetening can be achieved through the starch enzymolysis stage t2, so that the starch first expands and stretches in the starch structure unfolding stage, exposing more enzyme action sites, so that the starch is more easily enzymolyzed into small molecule sugars (such as reducing sugars such as glucose) by the amylase in the rice in the subsequent enzymatic sweetening stage. Such small molecule sugars have sweetness and enhance the sweetness of rice.

[0067] In some embodiments, the first duration and the second duration in the current cooking are preset fixed values.

[0068] In some embodiments, a first duration and a second duration may be pre-set for each target cooking mode. Taking the total cooking time preset for the current cooking as 40 minutes as an example, the first duration and the second duration may be 10 minutes respectively. In the case where the cooking appliance is configured with N target cooking modes for cooking starch-containing ingredients, the first duration and the second duration required for the current cooking may be determined according to the target cooking mode selected for the current cooking.

[0069] In the embodiment of the present invention, the first duration and the second duration may be equal, or the first duration may be greater than the second duration, or the second duration may be greater than the first duration.

[0070] In some embodiments, the sum of the first duration and the second duration needs to meet 30% to 50% of the total cooking time preset for the current cooking, so that the starch structure of the starch-containing food can be fully opened and enzymatic sweetening can be completed, while leaving enough time to complete cooking.

[0071] In some embodiments, a target time is determined based on the total cooking time preset for the current cooking, where the target time is the sum of the first time and the second time, that is, the time required for unfolding the starch structure and enzymatic sweetening; the storage time of the starch-containing ingredients used for the current cooking is obtained; the proportion of the first time is determined based on the storage time, where the longer the storage time, the greater the proportion of the first time; based on the target time and the proportion of the first time, the first and second times required for the current cooking are determined.

[0072] In some embodiments, the first target temperature may also be determined according to the storage time of the starch-containing food used in the current cooking, wherein the longer the storage time, the larger the first target temperature is within the range of 60-85° C. or the larger the first target temperature is within the range of 67-75° C. In other embodiments, the first target temperature is preset as a fixed value within the range of 60-85° C. or 67-75° C., and does not vary depending on the storage time of the starch-containing food.

[0073] In some embodiments, when the cooking appliance is configured with N target cooking modes for cooking starch-containing ingredients, the total cooking time preset for the current cooking can be determined according to the target cooking mode selected for the current cooking.

[0074] It is understandable that the storage time of the starch-containing ingredients used in the current cooking can be obtained through user input or detection. For example, a cooking appliance with an automatic rice adding function can record and determine the storage time of the rice added in the current cooking.

[0075] The daily storage process will strengthen the microcrystalline bundles of starch in cereals such as rice, make the tissue structure more compact, and the activity of endogenous amylase decline. Therefore, compared with rice with a short storage time, rice with a long storage time requires a higher first target temperature T1 and a longer first duration t1. Therefore, the proportion of the first duration is determined according to the storage time of the starch-containing food, so that the first duration t1 used by the starch-containing food with a long storage time is greater than the second duration t2. Therefore, the first target temperature and the proportion of the first duration are determined according to the storage time of the starch-containing food used in the previous cooking, so that the sweetening effect of the starch-containing food after cooking is more stable.

[0076] In step S103: the cooking cavity is heated after the second time period to cook the starch-containing food.

[0077] In some embodiments, after the second time period, the temperature in the cooking cavity is controlled to increase from the second target temperature to a third target temperature, and the temperature in the cooking cavity is controlled to maintain at the third target temperature for a third cooking time period.

[0078] like Figure 2a , Figure 2b As shown, after the temperature in the cooking cavity is increased from the second target temperature T2 to the third target temperature T3, it is maintained at the third target temperature T3 for a third cooking time t3, so as to complete gelatinization and cook the starch-containing food.

[0079] The third target temperature needs to be sufficient to fully cook the starch-containing food after the sweetening stage. In some embodiments, the third target temperature is less than the boiling point of the liquid under atmospheric pressure, or the boiling degree in the cooking cavity is less than the preset boiling degree when heated at the third target temperature. The preset boiling degree can be the boiling degree of the liquid in the cooking cavity when the heating component heats the cooking cavity at rated power, so as to achieve the cooking of the starch-containing food in a slightly boiling or even non-boiling manner. It should be noted that boiling here means that the mixture of the starch-containing food itself and water is not in a static state, and there is a position change between the starch-containing food and the water, and the degree of boiling refers to the difference in the mutual change between the starch-containing food itself and the water.

[0080] Figure 3 The figure shows the change process of reducing sugar in the cooking process of rice in the related art. Figure 3 As shown, the inventors of the present invention have found that after the heating is completed, the sweet components (reducing sugars) will undergo a Maillard reaction with other components such as amino acids due to the boiling effect of high temperature heating, and will be transformed into aroma substances that volatilize and escape, resulting in a large amount of loss, resulting in insufficient sweet components and insufficient sweetness after cooking. Therefore, in the third cooking stage, the starch-containing food is cooked in a slightly boiling or even non-boiling manner, which can reduce the occurrence of the Maillard reaction, reduce the loss of reducing sugars, retain the sweet components, and keep the starch-containing food sweet after cooking.

[0081] In some embodiments, during the process of the temperature in the cooking cavity being heated from the second target temperature to the third target temperature, the actual heating rate is less than the second rate threshold and greater than the third rate threshold. The second rate threshold is the heating rate achieved when the heating component heats the cooking cavity at 75% of the rated power. The third rate threshold is the heating rate achieved when the heating component heats the cooking cavity at 50% of the rated power.

[0082] In some embodiments, the step of controlling the temperature in the cooking cavity to rise from the second target temperature to the third target temperature may include: controlling the heating component to heat the cooking cavity with a first preset power to increase the temperature in the cooking cavity from the second target temperature until the temperature in the cooking cavity reaches the first target temperature, thereby further enhancing the sweetness; after the temperature in the cooking cavity rises to the first target temperature, heating with a power greater than the first preset power (for example, using the rated power) to quickly increase the temperature in the cooking cavity from the first target temperature to the third target temperature, thereby improving the cooking efficiency.

[0083] like Figure 2a As shown, in the process of the temperature in the cooking cavity rising from the second target temperature T2 to the third target temperature T3, it must pass through the temperature section from T2 to T1. The heating component heats the cooking cavity with the first preset power in the temperature section from T2 to T1, which can make the heating rate in the process from T2 to T1 slower, and can further enhance the sweetness.

[0084] In other embodiments, the step of controlling the temperature in the cooking cavity to rise from the second target temperature to the third target temperature may include: controlling the heating component to heat the cooking cavity at a first preset power so that the temperature in the cooking cavity rises from the second target temperature to the third target temperature. Figure 2a As shown, continuously heating the cooking cavity with the first preset power can make the heating rate of the cooking cavity from T2 to T3 in the entire temperature section relatively slow, which can further enhance the sweetness.

[0085] It is understandable that in any of the above embodiments, the first preset power is 50% to 75% of the rated power of the heating component. For example, the first preset power can be set to 50%, 60% or 70% of the rated power of the heating component, which can minimize the impact on cooking efficiency and further enhance the sweetness.

[0086] In some embodiments, in order to achieve the cooking of starch-containing food in a slightly boiling or even non-boiling manner, the step of controlling the temperature in the cooking cavity to maintain at a third target temperature for cooking for a third time period may include: controlling the heating component to heat the cooking cavity at a second preset power for a third time period, so that the temperature in the cooking cavity is maintained at the third target temperature for cooking for a third time period, wherein the second preset power is 25% to 40% of the rated power of the heating component, which can both cook the starch-containing food and reduce the occurrence of the Maillard reaction. For example, the second preset power is 25%, 30% or 40% of the rated power of the heating component.

[0087] In some embodiments, a second preset power for the current cooking can be determined within a range of 25% to 40% of the rated power based on the total cooking time preset for the current cooking. The longer the total cooking time preset for the current cooking, the smaller the second preset power, thereby reducing the boiling degree as much as possible, or even reaching a non-boiling state, while satisfying the requirement of completing the cooking.

[0088] In some embodiments, a second preset power may be pre-configured in the range of 25% to 40% of the rated power for each target cooking mode. The second preset power required for the current cooking is determined according to the target cooking mode selected for the current cooking. The target cooking mode with a longer total cooking time has a smaller value in the range of 25% to 40% of the rated power.

[0089] In other embodiments, the second preset power for the current cooking can be determined based on the actual time taken for the temperature in the cooking cavity to rise from the second target temperature to the third target temperature. During the current cooking process, the actual time taken for the temperature in the cooking cavity to rise from the second target temperature to the third target temperature is detected, and the second preset power required for the current cooking is determined based on the pre-established positive relationship data between the heating power and the heating time taken and the actual time taken.

[0090] In some embodiments, controlling the heating component to heat the cooking cavity at a second preset power for a third time period may include: intermittently heating the cooking cavity in a preset heating cycle, wherein, in each heating period within the third time period, the heating component heats the cooking cavity at the second preset power, thereby satisfying micro-boiling or no boiling while also saving energy consumption.

[0091] In some embodiments, the preset heating cycle satisfies a ratio of the heating period to the rest period of 1:1 to 2:1.

[0092] In some embodiments, the heating component used to heat the cooking cavity in step S103 can be a steam generating component, which heats the cooking cavity with steam to generate a third target temperature T3 acting on the starch-containing food in the cooking cavity, with better stability and uniformity and less boiling.

[0093] Figure 4 The figure shows the heating curve when cooking starch-containing food by implementing the cooking control method of the cooking appliance of some embodiments of the present invention. Figure 4The heating curve shown in the figure completes the cooking process of rice, and the second row of data in the following Table 1 can be obtained. The cooking process of rice is completed by the relevant technology, and the first row of data in the following Table 1 can be obtained. Among them, the reducing sugar content in Table 1 is determined by the reducing sugar content in rice according to the "Quality Evaluation Method of Rice Cooked in Electric Rice Cooker" T / CHEAA 0002-2018.

[0094] Table 1.

[0095] Data Item T1 t1 T2 t2 T3 Boiling degree Reducing sugar content Related technologies 50℃ 12min 50℃ 10min 100℃ Big Boiling 0.339mg / g The present invention 70℃ 12min 60℃ 10min 100℃ Big Boiling 0.519mg / g

[0096] Figure 5 Shows Figure 1 The schematic diagram of the enzymatic hydrolysis process of steps S101 to S102 in FIG. Figure 5 It can be seen that according to the cooking control method of the cooking utensil provided in the embodiment of the present invention, the starch structure is first opened to expose more contact sites of endogenous amylase, and then the endogenous amylase is brought into contact with more contact sites for enzymatic sweetening, which can increase the reducing sugar content and thus enhance the sweetness of the rice.

[0097] Based on the same inventive concept, an embodiment of the present invention also provides a cooking appliance, comprising: a cooking cavity; a heating component for heating the cooking cavity; a processor; and a memory for storing processor executable instructions, wherein the processor is configured to execute instructions to implement the cooking control method of the above-mentioned cooking appliance.

[0098] Figure 6 FIG. 2 shows a schematic diagram of a cooking appliance according to some embodiments of the present invention. Figure 6 As shown, the cooking appliance includes one or more memories 604, one or more processors 602, and at least one executable instruction (program code) stored in the memory 604 and executable on the processor 602. When the processor 602 executes the executable instruction, the cooking control method of the cooking appliance of any of the above-mentioned embodiments is implemented.

[0099] Among them, Figure 6In the embodiment of the present invention, a bus architecture (represented by bus 600) is shown, which may include any number of interconnected buses and bridges, and bus 600 links various circuits including one or more processors represented by processor 602 and memory represented by memory 604. Bus 600 may also link various other circuits such as peripherals, voltage regulators, and power management circuits, which are well known in the art and are therefore not further described herein. Bus interface 605 provides an interface between bus 600 and receiver 601 and transmitter 603. Receiver 601 and transmitter 603 may be the same element, namely a transceiver, providing a unit for communicating with various other devices over a transmission medium. Processor 602 is responsible for managing bus 600 and general processing, while memory 604 may be used to store data used by processor 602 when performing operations.

[0100] Based on the same inventive concept, an embodiment of the present invention further provides a computer-readable storage medium on which a computer program is stored. When the program is executed by a processor, the cooking control method of the cooking appliance is implemented.

[0101] Those skilled in the art will appreciate that embodiments of the present invention may be provided as methods, systems, or computer program products. Therefore, the present invention may take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present invention may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0102] The present invention is described with reference to flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to embodiments of the present invention. It should be understood that each process and / or block in the flowchart and / or block diagram, as well as the combination of processes and / or blocks in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to produce a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0103] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0104] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0105] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0106] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A cooking control method for a cooking appliance, characterized in that: The cooking appliance comprises a cooking cavity, wherein the cooking cavity comprises starch-containing food, and the cooking control method comprises: Controlling the temperature in the cooking cavity to rise to a first target temperature and maintaining the first target temperature for cooking for a first time period, wherein the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food and is greater than or equal to the initial gelatinization temperature of the starch-containing food; Controlling the temperature in the cooking cavity to drop from the first target temperature to a second target temperature and maintaining the temperature at the second target temperature for a second cooking time; After the second time period, the cooking cavity is heated to cook the starch-containing food.

2. The method according to claim 1, characterized in that The cooking appliance comprises a heating assembly, and during the process of the temperature in the cooking cavity rising to the first target temperature, the actual heating rate is greater than or equal to the first rate threshold; The first rate threshold is a temperature rise rate achieved in the cooking cavity when the cooking cavity is heated at 85% of the rated power of the heating component.

3. The cooking control method according to claim 1, characterized in that: The first target temperature is in the range of 60-85°C, and the second target temperature is in the range of 40-60°C.

4. The cooking control method according to claim 3, characterized in that: The first target temperature is in the range of 67-75°C, and the second target temperature is in the range of 50-55°C.

5. The cooking control method according to claim 1, characterized in that: Also includes: In the process of the temperature in the cooking cavity being increased to a first target temperature and maintained at the first target temperature for cooking for a first time period, the cooking cavity is maintained in a pressurized state.

6. The cooking control method according to claim 5, characterized in that: The step of maintaining the cooking cavity in a pressurized state comprises: When the temperature in the cooking cavity is raised to the first target temperature, controlling the pressure in the cooking cavity to be raised to the first target pressure; In the process of maintaining the first target temperature for cooking for a first time period, maintaining the pressure in the cooking cavity at the first target pressure; After the first time period, the pressure in the cooking cavity is controlled to be released from the first target pressure to below a preset pressure.

7. The cooking control method according to claim 5, characterized in that: The step of maintaining the cooking cavity in a pressurized state comprises: In the process of the temperature in the cooking cavity rising to the first target temperature, controlling the pressure in the cooking cavity to rise to the first target pressure; In the process of maintaining the first target temperature for cooking for a first time period, controlling the pressure in the cooking cavity to be released from the first target pressure to a second target pressure; After the first time period, the pressure in the cooking cavity is controlled to be released from the second target pressure to below a preset pressure.

8. The cooking control method according to claim 1, characterized in that: The sum of the first duration and the second duration accounts for 30% to 50% of the total cooking duration preset for the current cooking.

9. The cooking control method according to claim 8, characterized in that: Also includes: Determine a target duration according to a total cooking duration preset for the current cooking, wherein the target duration is the sum of the first duration and the second duration; Get the storage time of starch-containing ingredients used in the current cooking; Determining a proportion of the first time period according to the storage time period; The first duration and the second duration are determined respectively according to the target duration and the ratio of the first duration.

10. The cooking control method according to claim 1, characterized in that: The step of heating the cooking cavity after the second time period includes: Controlling the temperature in the cooking cavity to rise from the second target temperature to a third target temperature, wherein the third target temperature is lower than the boiling point of the liquid under atmospheric pressure or the temperature in the cooking cavity is maintained at the third target temperature so that the boiling degree in the cooking cavity is lower than a preset boiling degree; The temperature in the cooking cavity is controlled to maintain at the third target temperature for cooking for a third time period.

11. The cooking control method according to claim 10, characterized in that: The cooking appliance includes a heating component, and controlling the temperature in the cooking cavity to rise from the second target temperature to a third target temperature includes: The heating component is controlled to heat the cooking cavity with a first preset power so that the temperature in the cooking cavity rises from the second target temperature to a third target temperature, wherein the first preset power is 50% to 75% of the rated power of the heating component.

12. The cooking control method according to claim 10, characterized in that: The cooking appliance includes a heating component, and controlling the temperature in the cooking cavity to maintain at the third target temperature for cooking for a third time period includes: The heating component is controlled to heat the cooking cavity at a second preset power for a third time period so that the temperature in the cooking cavity is maintained at the third target temperature for cooking for a third time period, wherein the second preset power is 25% to 40% of the rated power of the cooking appliance.

13. The cooking control method according to claim 12, characterized in that: The step of heating the cooking cavity at the second preset power for a third time period includes: The heating component is controlled to intermittently heat the cooking cavity with a preset heating cycle, wherein in each heating period within the third time period, the heating component heats the cooking cavity with the second preset power.

14. A cooking utensil, characterized in that: include: Cooking chamber; a heating assembly for heating the cooking cavity; processor; A memory for storing instructions executable by the processor, wherein the processor is configured to execute the instructions to implement the cooking control method of the cooking appliance according to any one of claims 1 to 13.

15. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the cooking control method of the cooking appliance according to any one of claims 1 to 13 is implemented.

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