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 and a liquid collecting module, starch-containing food materials and liquid are contained in the cooking cavity, and the control method comprises the following steps: executing a first heating step on the cooking cavity; in the process of executing the first heating step, the cooking utensil is controlled to execute a solid-liquid separation step, in the solid-liquid separation step, part of liquid is separated from the cooking cavity to a liquid collecting module, and the liquid collected in the liquid collecting module flows back to the cooking cavity. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials in the prior art is solved at least to 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 of 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 cooking control method of a cooking utensil, a cooking utensil and a medium, which are used to enhance the sweetness of starch-containing food after cooking, and to at least to some extent solve the technical problem of insufficient sweetness of starch-containing food after cooking in the related art.

[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 and a liquid collection module, wherein the cooking cavity comprises starch-containing food and liquid, and wherein the method comprises: performing a first heating step on the cooking cavity; during the execution of the first heating step, controlling the cooking utensil to perform a solid-liquid separation step, wherein the solid-liquid separation step is to separate part of the liquid from the cooking cavity into the liquid collection module, and the liquid collected in the liquid collection module flows back into the cooking cavity.

[0005] In combination with the first aspect, in some embodiments, controlling the cooking appliance to perform the solid-liquid separation step includes: in response to the execution time of the first heating step reaching a first time threshold, starting to separate part of the liquid from the cooking cavity into the liquid collection module; wherein the first time threshold is less than the total cooking time preset for the current cooking.

[0006] In combination with the first aspect, in some embodiments, controlling the cooking appliance to perform a solid-liquid separation step includes: in response to the temperature in the cooking cavity rising to a first temperature threshold, starting to separate part of the liquid from the cooking cavity into the liquid collection module; wherein the first temperature threshold is less than or equal to the starting temperature of the Maillard reaction.

[0007] In combination with the first aspect, in some embodiments, performing a first heating step on the cooking cavity includes: controlling the temperature in the cooking cavity to rise to a first target temperature and maintaining it for a first time period; after the first time period, controlling the temperature in the cooking cavity to rise to a second target temperature and maintaining it for a second time period, wherein the second target temperature is greater than or equal to the starting temperature of the Maillard reaction.

[0008] In combination with the first aspect, in some embodiments, the method further includes: maintaining the temperature of the separated liquid below the starting temperature of the Maillard reaction.

[0009] In combination with the first aspect, in some embodiments, it also includes: controlling the cooking utensil to execute the liquid reflux step, so that the solid-liquid separation step is to separate part of the liquid from the cooking cavity into the liquid collection module and maintain it for a certain period of time, and then controlling the liquid collected in the liquid collection module to flow back into the cooking cavity.

[0010] In combination with the first aspect, in some embodiments, controlling the cooking appliance to perform a liquid reflux step includes: in response to the temperature in the cooking cavity rising to a second temperature threshold, controlling the liquid collected in the liquid collection module to start flowing back into the cooking cavity; wherein the second temperature threshold is set according to the cavity temperature when the cooking cavity changes from a liquid-containing state to a liquid-free state.

[0011] In combination with the first aspect, in some embodiments, the cooking control method also includes: sweetening the liquid collected in the liquid collection module by at least one of the following sweetening treatment methods: heating the liquid collected in the liquid collection module so that the temperature of the liquid in the liquid collection module is lower than a third temperature threshold, and the third temperature threshold is less than or equal to the starting temperature of the Maillard reaction; controlling the liquid in the liquid collection module to be in a moving state; adding exogenous enzymes to the liquid collection module, and the exogenous enzymes are used to convert other components in the liquid collected in the liquid collection module into sweet components.

[0012] In combination with the first aspect, in some embodiments, before controlling the cooking appliance to perform the liquid reflux step, it also includes: cooling the liquid collected in the liquid collection module.

[0013] In combination with the first aspect, in some embodiments, controlling the cooking appliance to perform the liquid reflux step further includes:

[0014] The liquid collected in the liquid collection module is controlled to flow back to one or more positions in the cooking cavity once or multiple times.

[0015] In combination with the first aspect, in some embodiments, controlling the cooking appliance to perform the liquid reflux step further includes: stopping heating the cooking cavity during the process of the liquid collected in the liquid collection module flowing back to the cooking cavity; or performing a second heating step on the cooking cavity during the process of the liquid collected in the liquid collection module flowing back to the cooking cavity, wherein the second heating step makes the temperature in the cooking cavity lower than the starting temperature of the Maillard reaction during the liquid reflux process.

[0016] In the second aspect of the present invention, a cooking utensil is further provided, comprising: a cooking cavity for accommodating food; a liquid collection module for collecting liquid; 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 utensil described in any embodiment of the first aspect.

[0017] 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.

[0018] 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:

[0019] The cooking control method, cooking utensil, and medium provided by the embodiments of the present invention perform a solid-liquid separation step during the first heating step of the cooking cavity, and can separate part of the liquid from the cooking cavity into a liquid collection module. Since the liquid separated into the liquid collection module does not participate in the Maillard reaction during the heating and cooking process in the cooking cavity, the sweetness of the separated liquid is retained, and the liquid collected in the liquid collection module can flow back into the cooking cavity. The liquid with the sweet components retained flows back into the cooking cavity and contacts with starch-containing food, thereby enhancing the sweetness of the starch-containing food after cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] 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.

[0021] Figure 1 Shows a schematic structural diagram of a cooking appliance according to some embodiments of the present invention;

[0022] Figure 2A flow chart showing a cooking control method of a cooking appliance according to some embodiments of the present invention;

[0023] Figure 3a The heating curve of the cooking utensil for cooking rice in the related art is shown;

[0024] Figure 3b A heating curve for cooking rice according to a cooking control method of a cooking appliance in some embodiments of the present invention is shown;

[0025] Figure 3c The heating curve of cooking rice according to the cooking control method of the cooking appliance in other embodiments of the present invention is shown;

[0026] Figure 4 The change process of reducing sugar in the cooking process of the related art is shown;

[0027] Figure 5 A schematic structural diagram of a cooking appliance according to some embodiments of the present invention is shown. DETAILED DESCRIPTION

[0028] 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.

[0029] The embodiment of the present invention provides a cooking control method for a cooking appliance, which can be executed by the cooking appliance itself or by an external device interacting with the cooking appliance. The cooking appliance can be an electric rice cooker, an electric pressure cooker, a steamer or a steam oven, etc. Figure 1 Schematic diagram of the structure of cooking utensils according to some embodiments of the present invention is shown. Figure 1 As shown, the cooking appliance comprises a cooking cavity and a liquid collecting module. The cooking cavity is used to accommodate starch-containing food and liquid, and the liquid collecting module is used to collect liquid separated during the cooking process.

[0030] Figure 2 FIG. 1 is a flow chart showing a cooking control method of a cooking appliance according to some embodiments of the present invention. Figure 2 As shown, the cooking control method of the cooking appliance includes steps S101 to S103.

[0031] Step S101: performing a first heating step on the cooking cavity.

[0032] In some embodiments, in response to a start command for instructing the cooking appliance to start the current cooking, the cooking appliance is controlled to start performing the first heating step on the cooking cavity. The start command may be triggered by a user manually starting the current cooking, or by the arrival of a scheduled time. Before performing the first heating step on the cooking cavity, other cooking steps that do not affect the activity of endogenous amylase in the starch-containing food in the cooking cavity may also be performed, such as: a water adding step, a standing step, etc.

[0033] In the embodiment of the present invention, the starchy food material can be a cereal food material such as rice or brown rice, so as to be suitable for the process of cooking rice or porridge of cereal food materials. The starchy food material can also be a food material such as noodles or steamed buns.

[0034] In some embodiments, performing a first heating step on the cooking cavity may include: controlling the temperature in the cooking cavity to rise to a first target temperature and maintaining it for a first time period; after the first time period, controlling the temperature in the cooking cavity to rise to a second target temperature and maintaining it for a second time period, wherein the second target temperature is greater than the first target temperature.

[0035] The values ​​of the first duration and the second duration are related to the total cooking duration preset for the current cooking, and no specific value limitation is made here.

[0036] It is understandable that the first target temperature is within the optimal enzymatic hydrolysis temperature range of the endogenous amylase in the starch-containing food. The optimal enzymatic hydrolysis temperature range of the endogenous amylase is 60°C to 85°C. Therefore, in some embodiments, the first target temperature is within the range of 60°C to 85°C, so that the endogenous amylase performs the most efficient enzymatic hydrolysis at the maximum activity, so that the starch in the starch-containing food quickly generates sweet components (such as reducing sugars such as glucose) due to the efficient enzymatic hydrolysis, which is conducive to improving the sweetness.

[0037] It is understandable that the second target temperature is within the temperature range that can ripen the starch-containing food. In some embodiments, the second target temperature is greater than or equal to the starting temperature of the Maillard reaction. Since the Maillard reaction starts in the temperature range of 90°C to 100°C, the second target temperature is greater than or equal to 90°C, which can cause the cooking chamber to produce a Maillard reaction during the ripening process, thereby generating an aroma, making the starch-containing food have a strong aroma after cooking.

[0038] In other embodiments, the first target temperature is in the range of 67°C to 75°C, which can further enhance the enzymatic hydrolysis effect and enable the starch in the starch-containing food to generate more and more sufficient sweet components.

[0039] In other embodiments, performing the first heating step on the cooking cavity may include: controlling the temperature in the cooking cavity to rise to a second target temperature and maintaining the temperature at the second target temperature for cooking, without maintaining the temperature at the first target temperature for a first period of time.

[0040] In some embodiments, controlling the temperature in the cooking cavity to rise to a second target temperature includes: controlling the heating component of the cooking appliance to heat the cooking cavity at full power or close to full power so that the temperature in the cooking cavity quickly rises to the second target temperature. For example, the heating component heats the cooking cavity at more than 85% of the full power to improve cooking efficiency.

[0041] In some embodiments, the second target temperature is a temperature that keeps the cooking cavity boiling, so that the Maillard reaction can be generated and the cooking efficiency can be improved during the heating of the cooking cavity.

[0042] Step S102: During the execution of the first heating step, the cooking appliance is controlled to execute a solid-liquid separation step, wherein the solid-liquid separation step is to separate a portion of the liquid from the cooking cavity into a liquid collection module.

[0043] Liquid may be separated from the cooking chamber during the initial period when the starchy food and water are mixed, or part of the liquid may be separated from the cooking chamber into the liquid collection module after the second target temperature is maintained for a period of time (i.e., the cooking chamber boils for a period of time).

[0044] In some embodiments, controlling the cooking appliance to perform the solid-liquid separation step may include: after performing the first heating step to heat the cooking cavity for a period of time, starting to separate part of the liquid from the cooking cavity into the liquid collection module.

[0045] In some embodiments, in order to start separating liquid from the cooking cavity after heating the cooking cavity for a period of time, controlling the cooking appliance to perform a solid-liquid separation step may include: obtaining the execution duration of the first heating step after starting the current cooking, and in response to the execution duration of the first heating step reaching a first duration threshold, starting to separate part of the liquid from the cooking cavity into a liquid collection module.

[0046] In some embodiments, the first duration threshold may be smaller than the total cooking duration preset for the current cooking.

[0047] Since the sweet components produced by starch-containing food materials under the enzymatic hydrolysis of endogenous amylase will start the Maillard reaction in the temperature range of 90°C to 100°C, the sweet components will be lost. Therefore, in other embodiments, a first time threshold with a smaller value can be determined in advance through experiments to separate part of the liquid from the cooking cavity to the liquid collection module before or when the temperature in the cooking cavity rises to the starting temperature of the Maillard reaction, so that more sweet components can be retained in the separated liquid.

[0048] In other embodiments, in order to begin separating liquid from the cooking cavity after heating the cooking cavity for a period of time, controlling the cooking appliance to perform a solid-liquid separation step may include: obtaining the temperature in the cooking cavity during the first heating step; and in response to the temperature in the cooking cavity rising to a first temperature threshold, beginning to separate part of the liquid from the cooking cavity into a liquid collection module.

[0049] It can be understood that the first temperature threshold is less than or equal to the starting temperature of the Maillard reaction. The starting temperature of the Maillard reaction refers to the lowest temperature at which the Maillard reaction occurs during the cooking of starch-containing ingredients. Because the starting temperature of the Maillard reaction is in the temperature range of 90°C to 100°C, the first temperature threshold can be set to a temperature value in the temperature range of 90°C to 100°C or a temperature value less than 90°C. The starting temperature of the Maillard reaction of different starch-containing ingredients will be different. Therefore, the first temperature threshold can be determined by the type of starch-containing ingredients currently being cooked, and needs to be equal to or less than the starting temperature of the Maillard reaction of the starch-containing ingredients currently being cooked. For example, the starting temperature of the Maillard reaction of rice is A, and the first temperature threshold can be set to A or slightly less than A. The starting temperature of the Maillard reaction of brown rice is B, and the first temperature threshold can be set to B or slightly less than B. Thus, part of the liquid is separated from the cooking chamber into the liquid collection module before or just when the Maillard reaction starts, so that the separated liquid has not yet participated in the Maillard reaction, and more sweet components can be retained in the separated liquid.

[0050] Since the second target temperature is greater than or equal to the starting temperature of the Maillard reaction, after part of the liquid is separated, the remaining liquid in the cooking chamber will still participate in the Maillard reaction, thereby generating aroma, making the starch-containing food have a strong aroma after cooking. Combined with the above-mentioned separation of part of the liquid to the liquid collection module before the start of the Maillard reaction or at the beginning of the Maillard reaction, it can be achieved that the cooked food retains sweetness and a strong aroma. In addition, since part of the liquid has been separated before boiling in the cooking chamber, the risk of overflow is small, so that after the liquid separation is completed, continuous large boiling cooking can be carried out to fully cause the Maillard reaction, stimulate the aroma, and the aroma of the cooked food is more intense.

[0051] In some embodiments, in order to allow the separated liquid to contain more sweet components without loss due to the Maillard reaction, the first temperature threshold is greater than the optimal enzymatic hydrolysis temperature range of endogenous amylase and less than or equal to the starting temperature of the Maillard reaction.

[0052] It is understandable that, since 60°C to 85°C is the optimal enzymatic hydrolysis temperature range of endogenous amylase, and the Maillard reaction begins at 90°C to 100°C, the first temperature threshold can be set to a temperature value greater than or equal to 85°C and less than or equal to 90°C. For example, the first temperature threshold can be 90°C, 88°C, 86°C, or 85°C, etc.

[0053] In some embodiments, it is necessary to maintain the temperature of the separated liquid not exceeding the boiling point of the liquid under atmospheric pressure, or even maintain the temperature of the separated liquid below the starting temperature of the Maillard reaction, so that the separated liquid will not undergo the Maillard reaction in the liquid collection module, and will not lose the sweet components. Alternatively, the Maillard reaction in the liquid collection module is reduced, and the loss of sweet components is reduced.

[0054] Since the liquid collection module is disposed in the cooking device, it will be affected by the temperature of the cooking cavity when it is heated. Therefore, in some embodiments, the temperature of the separated liquid can be reduced by heat exchange between the collection pipeline of the liquid collection module and / or the collection cavity and the external environment, air is supplied to the liquid collection module, etc., so that the separated liquid will not undergo Maillard reaction in the liquid collection module.

[0055] In some embodiments, when a portion of the liquid is separated from the cooking cavity and put into the liquid collection module, the portion of the liquid can be actively drawn from the cooking cavity into the liquid collection module by pumping or mechanical driving. In response to the execution time of the first heating step reaching a first time threshold or the temperature in the cooking cavity rising to a first temperature threshold, the pump or mechanical device is started to draw a portion of the liquid from the cooking cavity into the liquid collection module.

[0056] In other embodiments, when a portion of the liquid is separated from the cooking cavity and put into the liquid collection module, the portion of the liquid can be separated from the cooking cavity and put into the liquid collection module passively. In response to the execution time of the first heating step reaching a first time threshold or the temperature in the cooking cavity rising to a first temperature threshold, the heating power of the heating component of the cooking appliance is increased to increase the boiling degree in the cooking cavity, so that the liquid in the cooking cavity is driven into the liquid collection module through the expansion of gas generated by the large boiling.

[0057] Step S103: the liquid collected in the liquid collection module flows back into the cooking cavity.

[0058] Through step S103, the separated liquid can flow back into the cooking cavity to contact with the starch-containing food (such as rice grains) in the cooking cavity, so that the sweet components return to the food, thereby increasing the sweetness of the food.

[0059] In some embodiments, a reflux hole is provided in the liquid collection module. When the amount of liquid collected in the liquid collection module is sufficient, the liquid collected in the liquid collection module will flow back into the cooking cavity through the reflux hole on the liquid collection module under the action of gravity, and there is no need to control the process of the liquid flowing back into the cooking cavity.

[0060] In other embodiments, the step of controlling the cooking appliance to execute a liquid reflux step is further included, so that the solid-liquid separation step is to separate part of the liquid from the cooking cavity into a liquid collection module and maintain it for a certain period of time, and then control the liquid collected in the liquid collection module to flow back into the cooking cavity, so that the liquid collected in the liquid collection module can be more reasonably added back to the cooking cavity, thereby reducing the loss of sweet components in the liquid flowing back into the cooking cavity.

[0061] According to research, when the starch-containing food in the cooking cavity is no longer moved by the liquid in contact with it, the loss of sweet components therein will be significantly reduced. Therefore, in some embodiments, after the starch-containing food in the cooking cavity stops moving, the liquid collected in the liquid collection module is controlled to flow back into the cooking cavity.

[0062] In some embodiments, controlling the cooking appliance to perform the liquid reflux step may include: obtaining the temperature in the cooking cavity during the first heating step; and controlling the liquid collected in the liquid collection module to begin to reflux into the cooking cavity in response to the temperature in the cooking cavity rising to a second temperature threshold. The second temperature threshold is set based on the temperature in the cooking cavity when the starch-containing food in the cooking cavity changes from a moving state to a stopped state measured in a pre-test, that is, it is set based on the temperature in the cooking cavity when the cooking cavity changes from a liquid state to a liquid-free state.

[0063] In other embodiments, controlling the cooking appliance to perform the liquid reflux step may include: delaying for a preset time after the solid-liquid separation step is completed, and controlling the liquid in the liquid collection module to start reflux into the cooking cavity.

[0064] In some other embodiments, controlling the cooking appliance to perform the liquid reflux step may include: after the first heating step is completed, controlling the liquid in the liquid collection module to start flowing back into the cooking cavity, and achieving the goal that the liquid collected in the liquid collection module flows back into the cooking cavity only when there is no boiling in the cooking cavity.

[0065] By using any of the above-mentioned embodiments of controlling the cooking appliance to perform the liquid reflux step, the loss of sweet components in the liquid refluxed into the cooking cavity is reduced to at least a certain extent.

[0066] In some embodiments, in order to further enhance the sweetness of food, before the liquid in the liquid collection module flows back into the cooking cavity, the method may further include: controlling the cooking appliance to sweeten the liquid in the liquid collection module.

[0067] In some embodiments, the liquid in the liquid collecting module may be sweetened after the liquid separation is completed and / or during the process of separating the liquid from the cooking cavity to the liquid collecting module.

[0068] In some embodiments, the liquid in the liquid collection module may be sweetened by at least one of the following sweetening treatments, so that the separated liquid continues to have sweet components such as reducing sugar added to it in the liquid collection module:

[0069] Method 1: Heat the liquid in the liquid collection module so that the temperature of the liquid in the liquid collection module is lower than a third temperature threshold, wherein the third temperature threshold is less than or equal to the starting temperature of the Maillard reaction, thereby prompting other components in the separated liquid to continue to be converted into sweet components without losing the sweet components.

[0070] Method 2: Control the liquid in the liquid collection module to be in motion.

[0071] In some embodiments, the liquid collection module may include a collection chamber and a moving part, and the moving part may include one or more of a stirring part, a vibrating part, and a rotating part. The stirring part stirs the liquid in the collection chamber and / or the vibrating part drives the collection chamber to vibrate and / or the rotating part drives the collection chamber to rotate, so that the liquid in the collection chamber is shaken, which can promote the continued generation of sweet components in the separated liquid.

[0072] Method 3: adding exogenous enzymes to the liquid collection module, the exogenous enzymes are used to convert other components in the liquid collected in the liquid collection module into sweet components, such as adding amylase.

[0073] In some embodiments, the concentration or viscosity of the liquid in the liquid collection module can be increased before the liquid in the liquid collection module flows back to the cooking cavity, so that the liquid can more easily adhere to the surface of starch-containing foods (such as rice grains) when it subsequently flows back into the cooking cavity, making the starch-containing foods fuller and the sweetness can be perceived faster.

[0074] In some embodiments, the concentration or viscosity of the liquid in the liquid collection module can be increased by cooling the liquid in the liquid collection module.

[0075] In some embodiments, the liquid in the liquid collection module may be subjected to cooling and sweetening treatments simultaneously. In other embodiments, the liquid in the liquid collection module may be subjected to cooling after the liquid in the liquid collection module has been sweetened.

[0076] In some embodiments, controlling the cooking appliance to perform the liquid reflux step may also include: controlling the liquid in the liquid collection module to reflux into the cooking cavity once or multiple times, and when the liquid refluxes into the cooking cavity, it refluxes to one or more locations in the cooking cavity.

[0077] In some embodiments, when the liquid in the liquid collection module is refluxed into the cooking cavity at one time, the liquid in the liquid collection module can be slowly refluxed into the cooking cavity at one time by controlling the reflux flow rate or the reflux duration. In other embodiments, the liquid in the liquid collection module can be slowly refluxed into the cooking cavity at one time by designing the aperture of the refluxed liquid. It should be noted that the specific values ​​of the reflux flow rate, the reflux duration, and the aperture of the refluxed liquid can be designed according to actual needs and are not limited here.

[0078] By slowly returning the liquid in the liquid collection module to the cooking chamber in multiple times or all at once, the problem of uneven contact between the liquid and starch-containing ingredients caused by returning the liquid too quickly can be solved, which is beneficial to further improve the taste of rice.

[0079] In some embodiments, when the liquid in the liquid collection module is returned to the cooking cavity once or multiple times, the liquid is returned to multiple locations in the cooking cavity, so that the returned liquid can contact the starch-containing food in the cooking cavity more evenly, which is beneficial to further improve the taste of the starch-containing food after cooking.

[0080] In some embodiments, the liquid in the liquid collection module may be returned to multiple locations in the cooking cavity by gravity dripping through multiple holes for returning liquid when the amount of liquid in the liquid collection module is large enough.

[0081] In other embodiments, the liquid in the liquid collection module may be refluxed to multiple locations in the cooking cavity in a spray-like manner. In some embodiments, the liquid may be refluxed in a trumpet-shaped manner, so that the coverage area of ​​the refluxed liquid into the cooking cavity is larger, so that the more starch-containing ingredients that increase sweetness, the more obvious the sweetness enhancement perception is. At the same time, the large coverage area can also solve the problem of uneven sweetness caused by excessive local reflux of liquid, and further improve the taste of starch-containing ingredients after cooking.

[0082] In some embodiments, controlling the cooking appliance to perform the liquid reflux step may further include: stopping heating the cooking cavity during the process of the liquid in the liquid collection module refluxing to the cooking cavity. It is understandable that during the period of time when the liquid in the liquid collection module refluxes to the cooking cavity, the heating components of the cooking appliance are maintained in a stopped heating state, that is, no heating is required during the process of the reflux of the liquid.

[0083] In other embodiments, controlling the cooking appliance to perform the liquid reflux step may also include: in the process of liquid reflux from the liquid collection module to the cooking cavity, performing a second heating step on the cooking cavity, the second heating step makes the temperature in the cooking cavity lower than the starting temperature of the Maillard reaction, the heating power used in the second heating step is less than the heating power used in the first heating step, and low-power micro-fire heating is achieved, so that the refluxed liquid accelerates the evaporation of excess water without causing the Maillard reaction, and the sweet ingredients can be retained on the food. The rapid evaporation of water can make the cooked rice more refreshing and chewy.

[0084] It is understandable that the heating method of the second heating step can be electric heating or steam heating.

[0085] Figure 3a The heating curve of the cooking utensil for cooking rice in the related art is shown; Figure 3b A heating curve for cooking rice according to a cooking control method of a cooking appliance in some embodiments of the present invention is shown; Figure 3c The heating curve of cooking rice according to the cooking control method of the cooking appliance of other embodiments of the present invention is shown. Figure 3a , Figure 3b and Figure 3c The rice was cooked according to the heating curve shown in the figure, and the aroma and reducing sugar content in the cooked rice were measured according to the "Quality Evaluation Method of Rice Cooked in Electric Rice Cookers" T / CHEAA 0002-2018. The reducing sugar content and aroma data obtained are shown in Table 1 below:

[0086] Table 1.

[0087] Description of the program Reducing sugar content (mg / g) Rice aroma (μg / kg) No separation of liquid 0.389 22.42 90℃Separate some liquid 0.701 31.26 Separate some of the liquid after boiling 0.612 31.68

[0088] It can be seen from Table 1 above that the cooking control method of the cooking appliance provided according to the embodiment of the present invention can achieve sweetening and flavoring of rice compared with the prior art.

[0089] The inventor has found that if Figure 4As shown, the method of cooking starch-containing ingredients using a cooking utensil in the related art, the sweet component will be lost in large quantities after the heating is completed due to the high-temperature heating and boiling effect, and the reducing sugar component and other components (such as amino acids) will undergo Maillard reaction to transform into aroma substances that volatilize and escape, resulting in insufficient sweet components of rice. The separated rice soup contains sweet components, and the temperature of the separated rice soup is not enough to cause a large amount of Maillard reaction, so the sweetness is retained. The unseparated portion of the rice soup is still retained in the high-temperature boiling environment, and the Maillard reaction can still occur, and the aroma continues to be produced. At the same time, since the rice soup is partially separated, the overflow problem is greatly reduced, and it can be boiled with greater firepower. The Maillard reaction is more sufficient than before, and more aroma is produced. Therefore, the cooking control method of the cooking utensil provided in the embodiment of the present invention can achieve sweetness preservation while achieving aroma enhancement.

[0090] Based on the same inventive concept, an embodiment of the present invention further provides a cooking utensil, Figure 5 FIG. 2 shows a schematic diagram of a cooking appliance according to some embodiments of the present invention. Figure 1 and Figure 5 As shown, the cooking appliance includes: a cooking cavity for accommodating food; a liquid collection module for collecting liquid; a heating component for heating the cooking cavity; one or more memories 504, one or more processors 502, and at least one executable instruction (program code) stored in the memory 504 and executable on the processor 502. When the processor 502 executes the executable instruction, the cooking control method of the cooking appliance described in any of the above embodiments is implemented.

[0091] Among them, Figure 5 In the embodiment of the present invention, a bus architecture (represented by bus 500) is shown, which may include any number of interconnected buses and bridges, and bus 500 links various circuits including one or more processors represented by processor 502 and memory represented by memory 504. Bus 500 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 505 provides an interface between bus 500 and receiver 501 and transmitter 503. Receiver 501 and transmitter 503 may be the same element, namely a transceiver, providing a unit for communicating with various other devices over a transmission medium. Processor 502 is responsible for managing bus 500 and general processing, while memory 504 may be used to store data used by processor 502 when performing operations.

[0092] 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.

[0093] 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.

[0094] 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.

[0095] 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 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0096] 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.

[0097] 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.

[0098] 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 and a liquid collection module, wherein the cooking cavity contains starch-containing food and liquid, and the method comprises: performing a first heating step on the cooking cavity; During the execution of the first heating step, controlling the cooking appliance to execute a solid-liquid separation step, wherein the solid-liquid separation step is to separate a portion of the liquid in the cooking cavity into the liquid collection module; The liquid collected in the liquid collection module flows back into the cooking cavity.

2. The cooking control method according to claim 1, characterized in that: The step of controlling the cooking appliance to perform a solid-liquid separation step comprises: In response to the execution time of the first heating step reaching a first time threshold, starting to separate a portion of the liquid from the cooking cavity into the liquid collection module; The first duration threshold is smaller than the total cooking duration preset for the current cooking.

3. The cooking control method according to claim 1, characterized in that: The step of controlling the cooking appliance to perform a solid-liquid separation step comprises: In response to the temperature in the cooking cavity rising to a first temperature threshold, starting to separate a portion of the liquid from the cooking cavity into the liquid collection module; Wherein, the first temperature threshold is less than or equal to the starting temperature of the Maillard reaction.

4. The cooking control method according to any one of claims 1 to 3, characterized in that: The step of performing a first heating step on the cooking cavity comprises: Controlling the temperature in the cooking cavity to rise to a first target temperature and maintain it for a first time period; After the first time period, the temperature in the cooking cavity is controlled to rise to a second target temperature and maintained for a second time period, wherein the second target temperature is greater than or equal to a starting temperature of the Maillard reaction.

5. The cooking control method according to claim 1, characterized in that: The cooking control method further includes maintaining the temperature of the separated liquid below a starting temperature of the Maillard reaction.

6. The cooking control method according to claim 1, characterized in that: The cooking control method further includes: controlling the cooking utensil to execute a liquid reflux step, so that the solid-liquid separation step is to separate part of the liquid from the cooking cavity into the liquid collection module and maintain it for a certain period of time, and then controlling the liquid collected in the liquid collection module to reflux into the cooking cavity.

7. The method according to claim 6, characterized in that The step of controlling the cooking appliance to perform liquid reflux comprises: In response to the temperature in the cooking cavity rising to a second temperature threshold, controlling the liquid collected in the liquid collection module to start flowing back into the cooking cavity; The second temperature threshold is set according to the cavity temperature when the cooking cavity changes from a liquid state to a liquid-free state.

8. The cooking control method according to claim 1, characterized in that: Also includes: The liquid collected in the liquid collection module is sweetened by at least one of the following sweetening treatment methods: Heating the liquid collected in the liquid collection module so that the temperature of the liquid in the liquid collection module is lower than a third temperature threshold, wherein the third temperature threshold is less than or equal to a starting temperature of the Maillard reaction; Controlling the liquid in the liquid collection module to be in motion; An exogenous enzyme is added to the liquid collection module, and the exogenous enzyme is used to convert other components in the liquid collected in the liquid collection module into a sweet component.

9. The cooking control method according to claim 6, characterized in that: Before the step of controlling the cooking appliance to perform liquid reflux, the method further includes: The liquid collected in the liquid collection module is subjected to a cooling process.

10. The cooking control method according to claim 6, characterized in that: The step of controlling the cooking appliance to perform the liquid reflux step further includes: The liquid collected in the liquid collection module is controlled to flow back to one or more positions in the cooking cavity once or multiple times.

11. The cooking control method according to claim 6, characterized in that: The step of controlling the cooking appliance to perform the liquid reflux step further includes: When the liquid collected in the liquid collection module flows back to the cooking cavity, stopping heating the cooking cavity; or During the process of the liquid collected in the liquid collection module flowing back to the cooking cavity, a second heating step is performed on the cooking cavity, wherein the second heating step makes the temperature in the cooking cavity lower than the starting temperature of the Maillard reaction during the process of the liquid flowing back.

12. A cooking utensil, characterized in that: include: A cooking cavity for accommodating food; a liquid collection module for collecting liquid; 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 11.

13. 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 11 is implemented.

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