Heating cooker

Abstract

A heating cooker according to the present disclosure is provided with a pot, a heating unit, a main body, a lid, an on-off valve, a temperature detection unit, and a control unit. The pot has a cooking space. The heating part can heat the pot. The main body accommodates the pot and the heating part. The cover covers the opening of the main body in an openable and closable manner. The on-off valve is disposed on the cover and closes or opens the cooking space. The control unit controls the heating unit and the on-off valve on the basis of the temperature detected by the temperature detection unit, and executes a cooking program. The cooking program comprises the following steps: heating the pot by using the heating part; air in the cooking space is replaced with steam when the on-off valve is opened; and after replacing the air in the cooking space with steam, heating the pot with the heating unit in a state in which the on-off valve is closed so that the temperature becomes a set temperature of 100 DEG C or more.

Description

Technical Field

[0001] The present disclosure relates to a heating cooker. Background Art

[0002] Conventionally, there is known a heating cooker that heats and cooks food or other food in a pot (for example, see Patent Document 1). The heating cooker described in Patent Document 1 has a function of pressurizing a cooking space in a pot to a pressure higher than atmospheric pressure to perform heating and cooking. Hereinafter, this function is referred to as "pressure heating cooking".

[0003] Prior art literature

[0004] Patent Literature

[0005] Patent Document 1: Japanese Patent Application Publication No. 2016-174703 Summary of the invention

[0006] As described in Patent Document 1, there is a demand for improving the taste of cooked food and further improving the cooking quality. Therefore, an object of the present disclosure is to improve the cooking quality of a heating cooker.

[0007] A cooking device according to one aspect of the present disclosure includes a pot, a heating unit, a main body, a lid, an on-off valve, a temperature detection unit, and a control unit.

[0008] The pot has a cooking space. The heating unit can heat the pot. The main body accommodates the pot and the heating unit. The lid can be opened and closed to cover the opening of the main body. The opening and closing valve is arranged on the lid to close or open the cooking space. The control unit controls the heating unit and the opening and closing valve based on the temperature detected by the temperature detection unit to execute the cooking program.

[0009] The cooking program includes the following steps: heating the pot by using a heating unit; replacing the air in the cooking space with steam while the on-off valve is open; and after replacing the air in the cooking space with steam, heating the pot by using the heating unit while the on-off valve is closed, so that the temperature becomes a set temperature above 100°C.

[0010] According to the present disclosure, the cooking quality of pressure heating cooking can be improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a schematic diagram of the heating cooker according to the first embodiment.

[0012] Figure 2 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the first embodiment.

[0013] Figure 3 This is a flowchart showing the processing of the cooking program executed by the heating cooker according to the first embodiment.

[0014] Figure 4 It is a graph showing the saturated vapor pressure curve.

[0015] Figure 5 This is a schematic diagram of a heating cooker according to a second embodiment.

[0016] Figure 6 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the second embodiment.

[0017] Figure 7 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the third embodiment.

[0018] Figure 8 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the fourth embodiment.

[0019] Fig. 9 This is a schematic diagram of a heating cooker according to a fifth embodiment.

[0020] Fig.10 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the fifth embodiment.

[0021] Fig.11 This is a schematic diagram of a heating cooker according to a sixth embodiment.

[0022] Fig.12 This is a schematic diagram of a heating cooker according to a seventh embodiment.

[0023] Fig.13 This is a schematic diagram of a heating cooker according to an eighth embodiment.

[0024] Fig.14 This is a flowchart showing the processing of a cooking program executed by the heating cooker according to the ninth embodiment.

[0025] Fig.15 This is a schematic diagram of a heating cooker according to a tenth embodiment.

[0026] Fig.16 This is a graph showing temperature transition in a cooking program executed by the heating cooker according to the tenth embodiment.

[0027] Fig.17 This is a graph for explaining the characteristics of the doneness of food according to the heating conditions when the food is cooked by a heating cooker.

[0028] Fig.18 This is a diagram for explaining the production pathway of the Maillard reaction.

[0029] Fig.19It is a figure which shows the result of the sensory evaluation test regarding "fragrance" and "burnt smell".

[0030] Fig. 20A This is a diagram for explaining the characteristics of each temperature zone of the set temperature.

[0031] Fig. 20B It is a graph showing experimental data related to the softening of food.

[0032] Fig. 20C This is a graph showing experimental data related to collagen precipitation.

[0033] Fig.21 This is a graph showing the results of a sensory evaluation test on the difference between a conventional pressure cooker and the heating cooker according to the tenth embodiment.

[0034] Fig. 22 It means to carry out Fig.21 This is a diagram showing the free descriptions of the observers under each heating condition during the sensory evaluation test in the same manner as in FIG.

[0035] Fig.23 This is a graph showing the results of a sensory evaluation test on changes in the taste balance of onion soup.

[0036] Fig.24 It means Fig.23 This is a graph showing the results related to “liking” in the same sensory evaluation test.

[0037] Fig.25 This is a diagram showing an example of food materials to be used by the heating cooker according to the tenth embodiment.

[0038] Fig.26 This is a diagram showing the definitions of "void ratio" and "lipid ratio", etc.

[0039] Fig. 27 It is a graph showing the porosity of each food material. DETAILED DESCRIPTION

[0040] A cooking device according to a first aspect of the present disclosure includes a pot, a heating unit, a main body, a lid, an on-off valve, a temperature detection unit, and a control unit.

[0041] The pot has a cooking space. The heating unit can heat the pot. The main body accommodates the pot and the heating unit. The lid can be opened and closed to cover the opening of the main body. The opening and closing valve is arranged on the lid to seal or open the cooking space. The control unit controls the heating unit and the opening and closing valve based on the temperature detected by the temperature detection unit to execute the cooking program.

[0042] The cooking program includes the following steps: heating the pot by using a heating unit; replacing the air in the cooking space with steam while the on-off valve is open; and after replacing the air in the cooking space with steam, heating the pot by using the heating unit while the on-off valve is closed, so that the temperature becomes a set temperature above 100°C.

[0043] A heating cooker according to a second aspect of the present disclosure is the cooking device according to the first aspect, wherein the step of replacing the air in the cooking space with steam includes heating the pan with the heating unit in a state where the on-off valve is opened.

[0044] The third aspect of the present disclosure is a cooking device according to the first aspect, further comprising a steam supply device for supplying steam to the cooking space. The step of replacing the air in the cooking space with steam includes supplying steam to the cooking space by the steam supply device with the on-off valve opened.

[0045] A heating cooker according to a fourth aspect of the present disclosure is the cooking device according to the first aspect, wherein the cooking program further includes a step of determining a duration of the step of replacing air in the cooking space with steam based on one or both of a volume and a type of a preset object to be heated.

[0046] A heating cooker according to a fifth aspect of the present disclosure is the cooking device according to the first aspect, wherein the cooking program further includes a step of determining a timing for closing the on-off valve based on a temperature detected by the temperature detection unit.

[0047] The sixth mode of the heating cooker disclosed in the present invention is based on the fifth mode, and the cooking program also includes the following steps: determining whether the temperature detected by the temperature detection unit has reached a specified temperature; and determining the timing of closing the on-off valve based on the temperature detected by the temperature detection unit reaching the specified temperature.

[0048] A seventh aspect of the present disclosure is a cooking device according to the first aspect, wherein the step of heating the pan with the heating unit in a state where the on-off valve is closed includes temporarily opening the on-off valve.

[0049] The cooking device according to an eighth aspect of the present disclosure is the cooking device according to the first aspect, further comprising a stirring blade disposed inside the pot. The step of heating the pot by the heating unit in a state where the on-off valve is closed includes operating the stirring blade.

[0050] A ninth aspect of the present disclosure is a heating cooker according to the first aspect, further comprising an ultrasonic generator for generating ultrasonic waves. The step of heating the pan with the heating unit in a state where the on-off valve is closed includes generating ultrasonic waves with the ultrasonic generator and supplying the ultrasonic waves to the cooking space.

[0051] A heating cooker according to a tenth aspect of the present disclosure is the cooking device according to the first aspect, wherein the temperature detection unit includes a first temperature detection unit disposed in the lid.

[0052] The heating cooker according to an eleventh aspect of the present disclosure is the cooking device according to the first aspect, wherein the temperature detection unit includes a second temperature detection unit disposed in the body.

[0053] A heating cooker according to a twelfth aspect of the present disclosure is the cooking device according to the eleventh aspect, wherein the second temperature detection unit includes a first pan temperature detection unit disposed at the first position and a second pan temperature detection unit disposed at the second position.

[0054] A heating cooker according to a thirteenth aspect of the present disclosure is the cooking device according to the first aspect, further comprising a driving device that drives and moves the temperature detection unit.

[0055] The heating cooker of the fourteenth aspect of the present disclosure is further provided with a pressure detection unit in addition to the first aspect, and the pressure detection unit can detect the pressure of the cooking space. In the cooking process, the step of heating the pot by the heating unit with the on-off valve closed includes: heating the pot so that the pressure detected by the pressure detection unit becomes a pressure corresponding to a set temperature of 100° C. or higher.

[0056] The heating cooker of the fifteenth aspect of the present disclosure is based on the first aspect, and the cooking program further includes the following steps: after the step of heating the pot using the heating unit with the opening and closing valve closed, the heating unit is stopped with the opening and closing valve closed to cool the pot.

[0057] A heating cooker according to a sixteenth aspect of the present disclosure is the cooking device according to the fifteenth aspect, further comprising a cooling device that is controlled by the control unit to cool the pan. Cooling the pan includes cooling the pan using the cooling device.

[0058] A heating cooker according to a seventeenth aspect of the present disclosure is the cooking device according to the fifteenth aspect, wherein the step of cooling the pan continues until the temperature detected by the temperature detection unit falls below a predetermined temperature.

[0059] According to an eighteenth aspect of the present disclosure, in the cooking device according to the fifteenth aspect, the step of cooling the pan includes: determining whether the temperature is lower than a predetermined temperature; and opening the on-off valve when the temperature is lower than the predetermined temperature.

[0060] A heating cooker according to a nineteenth aspect of the present disclosure is the cooking device according to the first aspect, wherein the opening and closing valve is a solenoid valve.

[0061] A twentieth aspect of the present disclosure is the cooking device according to the first aspect, wherein the set temperature is 120 degrees or more and 180 degrees or less.

[0062] The cooking device according to a twenty-first aspect of the present disclosure is the cooking device according to any one of the first to twentieth aspects, further comprising a cooking menu selection unit for selecting a cooking menu. When a specific cooking menu is selected in the cooking menu selection unit, the control unit executes the cooking program.

[0063] Hereinafter, exemplary embodiments of the heating cooker of the present disclosure will be described with reference to the drawings.

[0064] (Implementation Method 1)

[0065] Reference Figure 1 , a heating cooker 2 according to Embodiment 1 of the present disclosure will be described. Figure 1 It is a schematic diagram of the heating cooker 2. Figure 1 The components of the heating cooker 2 are schematically shown. The heating cooker 2 is a cooker in which operation programs are pre-programmed for each cooking menu in order to automatically cook an object to be heated 5 such as food.

[0066] To use the cooking device 2, the user places the object 5 to be heated in the cooking space S of the pot 4, and operates the operation display unit 6 to select a cooking menu and perform heating cooking. The cooking device 2 heats and cooks the object according to a predetermined program based on the dish (stew, curry, etc.) of the selected cooking menu.

[0067] The cooking device 2 has a function of "pressure heating cooking." In order to perform pressure heating cooking, a cooking menu for performing pressure heating cooking can be selected on the operation display unit 6. The operation display unit 6 functions as a cooking menu selection unit for selecting a cooking menu.

[0068] like Figure 1 As shown, the heating cooker 2 includes a pot 4, a main body 8, and a lid 10. The pot 4 is a box-shaped member having a cooking space S, and has a bottom surface 4A, a side surface 4B, and an upper opening. Figure 1 In the illustrated example, the cooking space S is filled with water 7 , and the object 5 to be heated is immersed in the water 7 .

[0069] For example, when the object to be heated 5 is meat, the water 7 is a seasoning soup for cooking the object to be heated 5. The object to be heated 5 and the water 7 are not limited to separate forms, but may be integrated with the object to be heated 5 and the water 7. The water 7 is not limited to pure liquid, but may be a fluid mixture of liquid and solid such as curry and stew.

[0070] The main body 8 has an upper opening and accommodates the pot 4 and other components. The other components are components for operating the heating cooker 2, such as a heating unit 12 and a pot temperature detection unit 14. The heating unit 12 is a sheath heater for heating the bottom surface 4A of the pot 4, and is turned on / off controlled by a control unit 22 described later.

[0071] The pot temperature detection unit 14 is a temperature sensor for detecting the temperature of the bottom surface 4A of the pot 4. The temperature detected by the pot temperature detection unit 14 is transmitted to the control unit 22 as the pot temperature. The heating unit 12 and the pot temperature detection unit 14 are arranged at the bottom of the main body 8 opposite to the bottom surface 4A of the pot 4. The pot temperature detection unit 14 is arranged close to the heating unit 12. Therefore, the pot temperature is easily affected by the heat generated by the heating unit 12.

[0072] The cover 10 covers the upper opening of the main body 8 in an openable and closable manner. Figure 1 The cover 10 is shown in a state of covering the upper opening of the main body 8. The cover 10 covers both the upper opening of the pot 4 and the upper opening of the main body 8. When the cover 10 covers the upper opening of the pot 4, the cooking space S is sealed.

[0073] The lid 10 has an inner lid 11 for seamlessly covering the upper opening of the pot 4. Specifically, a gasket 30 is attached to the outer periphery of the inner lid 11. The gasket 30 abuts against the upper end of the pot 4, so that the inner lid 11 seamlessly covers the upper opening of the pot 4. The inner lid 11 also has a gasket 32 ​​disposed at an opening communicating with a vent 17 described later.

[0074] The lid 10 includes components for operating the cooking device 2 , such as an on-off valve 16 , a lid temperature detector 18 , a pot pressure detector 20 , and a control unit 22 .

[0075] The on-off valve 16 is, for example, a solenoid valve controlled by the control unit 22 to seal or open the cooking space S. The on-off valve 16 connects or disconnects the vent 17 provided in the cover 10 with the cooking space S. When the vent 17 is connected with the cooking space S, the internal pressure of the cooking space S becomes the atmospheric pressure. When the vent 17 is disconnected from the cooking space S, the cooking space S is sealed, and the internal pressure of the cooking space S becomes a pressure independent of the atmospheric pressure.

[0076] The heating cooker 2 does not have a pressure regulating valve that automatically opens when the internal pressure of the cooking space S rises to a specified value suitable for pressure cooking (e.g., 2.7 atm). However, the heating cooker 2 may have a safety valve that automatically opens when the internal pressure of the cooking space S rises to an inappropriate specified value (e.g., 3.5 atm).

[0077] The lid temperature detection unit 18 is a temperature sensor disposed on the lid 10 to detect the temperature of the cooking space S. The lid temperature detection unit 18 detects the internal temperature of the lid 10 to indirectly detect the internal temperature of the cooking space S. The temperature detected by the lid temperature detection unit 18 is transmitted to the control unit 22 as the lid temperature. Since the lid temperature detection unit 18 is disposed separately from the heating unit 12, the lid temperature is not easily affected by the heat generated by the heating unit 12.

[0078] The pot pressure detection unit 20 is a pressure sensor disposed on the cover 10 to detect the internal pressure of the cooking space S. The pot pressure detection unit 20 is disposed on the cover 10 so that a part of it is exposed to the cooking space S, and directly detects the internal pressure of the cooking space S. The internal pressure of the cooking space S detected by the pot pressure detection unit 20 is transmitted to the control unit 22 as pot pressure.

[0079] The control unit 22 is, for example, a microcomputer for controlling the operation of the heating cooker 2. The control unit 22 is electrically connected to each component of the heating cooker 2 and controls each component. The control unit 22, for example, performs on / off control of the heating unit 12 or controls the operation of the on-off valve 16. The control unit 22 obtains output data from the pot temperature detection unit 14, the lid temperature detection unit 18, the pot pressure detection unit 20, etc., and performs control based on the obtained data.

[0080] When the cooking program of heating and pressure cooking is selected through the operation display unit 6, the heating cooker 2 displays Figure 2 The cooking process is controlled by the temperature shift method. Figure 2 Graph showing the temperature transition of the cooking space S and the object to be heated 5 in the cooking program of heating and pressure cooking executed by the heating cooker 2. Figure 2 In the figure, the horizontal axis represents time (minutes) and the vertical axis represents temperature (°C).

[0081] exist Figure 2 In the cooking sequence of heating and pressure cooking shown, the control unit 22 sequentially executes a "heating step", a "boiling step", a "pressurizing step", and a "cooling step".

[0082] In the heating process, the control unit 22 operates the heating unit 12 to heat the pot 4, and the temperature of the cooking space S and the object to be heated 5 rises to 100° C. The control unit 22 opens the on-off valve 16 to open the cooking space S to the outside air. As the heating of the heating unit 12 proceeds, the temperature of the object to be heated 5 and the water 7 rises, and steam begins to be generated in the cooking space S as it approaches 100° C., which is the boiling point.

[0083] In the boiling step, the control unit 22 further heats the object 5 and the water 7 whose temperature reaches 100° C. in the heating step to boil the water 7. In the boiling step, the control unit 22 opens the on-off valve 16 to open the cooking space S to the outside air as in the heating step.

[0084] In the boiling process, the temperature of the object 5 is maintained at approximately 100° C., and steam is continuously generated from the object 5 and the water 7. Since the on-off valve 16 is open, the steam generated by boiling fills the cooking space S, and the air in the cooking space S is replaced by the steam.

[0085] In the pressurizing process, the control unit 22 closes the on-off valve 16 to seal the cooking space S, and heats the object 5 to a set temperature of 100° C. or higher. The set temperature is determined by the cooking program being executed, etc. Figure 2 In the example shown, the set temperature is 130° C. When the temperature of the cooking space S reaches 130° C., the internal pressure of the cooking space S is approximately 2.7 atm. In the pressurizing step, the object 5 to be heated is pressurized and heated in a state where the surroundings of the object 5 to be heated are filled with steam.

[0086] In the cooling process, the control unit 22 stops the heating unit 12 to lower the temperature of the object 5 to be heated. When the temperature of the object 5 to be heated drops to a predetermined value, the cooling process ends and the cooking program of the pressure heating cooking ends. The predetermined temperature at which the cooling process ends is determined according to the cooking program being executed, etc. Figure 2 In the example shown, the prescribed temperature is 60°C.

[0087] When the cooling process is completed, the control unit 22 executes the heat-retaining process as needed. In the heat-retaining process, the control unit 22 controls the heating unit 12 on and off so that the temperature of the heated object 5 and the water 7 is maintained at 60°C.

[0088] According to the cooking procedure of pressurized heating cooking including the heating step, boiling step, pressurizing step, and cooling step, first, in the boiling step (replacing step), the air in the cooking space S is replaced with steam. Then, in the pressurizing step, the on-off valve 16 is closed, and the heated object 5 is pressurized and heated at a set temperature of 100° C. or higher (e.g., 130° C.).

[0089] Thus, compared with the case of performing pressure heating cooking in a state where the cooking space S is filled with air, oxidation of the object 5 to be heated can be prevented and pressure heating cooking can be performed on the object 5 to be heated. As a result, the taste of the food can be improved, and the cooking quality can be improved.

[0090] Furthermore, by cooking the heated object 5 at a high temperature and high pressure of 130°C and 2.7 atm, the hydrolysis of protein and starch is promoted, and the Maillard reaction is promoted. As a result, the cooking time can be shortened and the taste of the food can be improved. The component extraction can also be carried out quickly, further improving the cooking quality.

[0091] For example, when the object to be heated 5 is meat or the like, the processing which originally consists of two steps, namely, (1) roasting (frying) and (2) boiling, can be performed as one step in a short time of about 20 to 30 minutes.

[0092] In the heating cooker 2, the set temperature can be set to, for example, a temperature in the range of 120° C. to 180° C. Thus, the object to be heated 5 can be cooked at a desired high temperature and high pressure, and cooking quality can be improved and cooking time can be shortened.

[0093] use Figure 3 A flowchart is used to illustrate the Figure 2 The cooking procedure of the pressure heating cooking shown by the temperature change is specifically controlled by the control unit 22. Figure 3 This is a flowchart showing the processing of the cooking program executed by the heating cooker 2 according to the first embodiment.

[0094] like Figure 3 As shown, in step S1, when the user operates the display unit 6 (refer to Figure 1 ) and the cooking start button is pressed, the control unit 22 accepts the selection of the pressure heating cooking menu.

[0095] In step S2, the control unit 22 opens the on-off valve 16. This allows the cooking space S to communicate with the vent 17, thereby opening the cooking space S to the outside air. If the on-off valve 16 is already open, step S2 may be omitted.

[0096] In step S3, the control unit 22 turns on the heating unit 12. The heating of the heating unit 12 heats the object 5 and the water 7 through the pot 4, and the temperature of the object 5 and the water 7 rises. The control unit 22 executes step S3 to turn on the heating unit 12. Figure 2 The heating process shown begins.

[0097] In step S4, the control unit 22 determines whether the temperature detected by the pot temperature detection unit 14 or the lid temperature detection unit 18 reaches a predetermined temperature. The predetermined temperature is a threshold temperature predetermined in the storage unit of the control unit 22, and is set to a temperature near the temperature at which the water 7 starts to boil. The predetermined temperature is set to a value within a range of 90°C to 100°C, for example, and is 95°C in the first embodiment.

[0098] In the first embodiment, in step S4, the lid temperature is used instead of the pot temperature. The control unit 22 performs the processing of step S4 based on the temperature of the cooking space S that accommodates the heated object 5. When the detected temperature is not higher than the predetermined temperature (the result of step S4 is No), the control unit 22 performs step S4 again.

[0099] When the detected temperature is above the predetermined temperature (the result of step S4 is yes), in step S5, the control unit 22 starts to measure the boiling time. When the detected temperature reaches the predetermined temperature (for example, 95° C.), the water 7 starts to boil. At this moment, the process performed by the heating cooker 2 is transferred from the heating process to the boiling process (see Figure 2 ). Specifically, the control unit 22 starts counting the boiling time in order to manage the duration of the boiling process.

[0100] In step S6, the control unit 22 determines whether the boiling time is longer than a predetermined time. The predetermined time is set to a time (e.g., 10 minutes) sufficient for the steam generated by boiling to replace the air in the cooking space S. The predetermined time is a threshold time predetermined in the storage unit of the control unit 22, and is determined according to the executed cooking menu, etc.

[0101] When the boiling time is not longer than the predetermined time (the result of step S6 is NO), the control unit 22 executes step S6 again.

[0102] When the boiling time reaches the predetermined time or longer (the result of step S6 is yes), in step S7, the control unit 22 closes the on-off valve 16 to seal the cooking space S. Thus, the cooking space S is kept filled with steam. By executing step S7, the process executed by the heating cooker 2 is transferred from the boiling process to the pressurizing process (see step S7). Figure 2 ).

[0103] In step S8, the control unit 22 controls the heating unit 12 to heat the object 5 to a set temperature of 100° C. or higher (eg, 130° C.). In the first embodiment, the control unit 22 performs on / off control of the heating unit 12 to set the cover temperature to a predetermined set temperature.

[0104] Specifically, the control unit 22 turns on the heating unit 12 until the cover temperature reaches the set temperature. When the cover temperature reaches the set temperature, the control unit 22 switches the heating unit 12 on and off or changes the output of the heating unit 12 to adjust the temperature to the set temperature.

[0105] In step S9, the control unit 22 starts timing the temperature adjustment time (S9). The temperature adjustment time refers to the time for temperature adjustment. Specifically, when the heating unit 12 starts temperature adjustment, that is, when the cover temperature reaches a value close to the set temperature (including the set temperature), the control unit 22 starts timing the temperature adjustment time.

[0106] In step S10, the control unit 22 determines whether the temperature adjustment time started in step S9 has reached a predetermined time. The predetermined time is set to a time (e.g., 10 minutes) sufficient to perform pressure heating cooking on the object 5 at a set temperature of 100° C. or higher. The predetermined time is a threshold time predetermined in the storage unit of the control unit 22, and is determined according to the executed cooking menu, etc.

[0107] When the temperature adjustment time is not longer than the predetermined time (the result of step S10 is NO), the control unit 22 executes step S10 again.

[0108] When the temperature adjustment time reaches the predetermined time or longer (the result of step S10 is yes), in step S11, the control unit 22 turns off the heating unit 12. As a result, the temperature of the pot 4 and the object 5 to be heated decreases. By executing step S11, the process executed by the heating cooker 2 is transferred from the pressurizing process to the cooling process (see step S11). Figure 2 ).

[0109] In step S12 (cooling process), the control unit 22 determines whether the detected temperature is below a predetermined temperature. Specifically, it determines whether the lid temperature detected by the lid temperature detection unit 18 is below a predetermined temperature. The predetermined temperature is set to a temperature at which there is no problem even if the on-off valve 16 is opened to release the internal pressure of the cooking space S. The predetermined temperature is set, for example, in the range of 100°C to 115°C, and is 100°C in the first embodiment.

[0110] If the detected temperature is not lower than the predetermined temperature (the result of step S12 is No), the control unit 22 executes step S12 again. If the detected temperature is lower than the predetermined temperature (the result of step S12 is Yes), in step S13, the control unit 22 opens the on-off valve 16 to open the cooking space S to the outside air.

[0111] Even if the detected temperature is 100° C. or lower, steam may accumulate in the cooking space S and the internal pressure of the cooking space S may exceed 1 atm. By making the internal pressure of the cooking space S equal to the atmospheric pressure, the heating cooker 2 can open the lid 10 safely and quickly.

[0112] In step S14, the control unit 22 determines whether the detected temperature is below a predetermined temperature. Specifically, it determines whether the lid temperature detected by the lid temperature detection unit 18 is below a predetermined temperature. The predetermined temperature is set to the temperature at which cooking ends (e.g., 60° C.), and is determined according to the cooking program being executed, etc.

[0113] When the detected temperature is not lower than the predetermined temperature (the result of step S14 is NO), the control unit 22 executes step S14 again.

[0114] When the detected temperature becomes lower than the predetermined temperature (the result of step S14 is YES), in step S15, the control unit 22 causes the operation display unit 6 (see Figure 1 ) displays a message indicating that pressure cooking is finished, etc. At this moment, the user can open the lid 10 and take out the heated object 5 in the pot 4.

[0115] The control unit 22 can execute the above steps S1 to S15 to perform the display Figure 2 The cooking procedure of heating and pressure cooking with the temperature change of the cooking process. Thus, the food with improved taste can be prepared in a short time.

[0116] As in Embodiment 1, when the set temperature is set within the range of 120°C to 180°C (corresponding to 2 atm to 10 atm), pressure heating cooking can be performed in which the cooking procedure of pressure heating cooking ends in 10 minutes to 60 minutes. According to Embodiment 1, cooking can be performed within the cooking time desired by the user.

[0117] In the pressurizing step in the cooking sequence of hot and pressure cooking, the on-off valve 16 is closed to seal the cooking space S, so the temperature and pressure of the steam in the cooking space S shift on the saturated vapor pressure curve. Figure 4 is a graph showing the saturated vapor pressure curve. Figure 4 In the figure, the horizontal axis represents temperature (°C) and the vertical axis represents pressure (atm).

[0118] like Figure 4 As shown by arrow A, the temperature and pressure of the steam in the closed cooking space S change in a manner that moves on the line that is the boundary line between liquid and gas. Since temperature and pressure correspond to each other one by one, the other can be determined with high accuracy based on one of the temperature and pressure. As in the first embodiment, in the case of control based on the lid temperature, pressure heating cooking can be performed while estimating the internal pressure of the cooking space S with high accuracy.

[0119] (Functions and Effects of Embodiment 1)

[0120] As described above, the cooking device 2 of this embodiment includes the pot 4 , the heating unit 12 , the main body 8 , the lid 10 , the on-off valve 16 , the temperature detectors (the pot temperature detector 14 and the lid temperature detector 18 ), and the control unit 22 .

[0121] The pot 4 has a cooking space S. The heating unit 12 can heat the pot 4. The main body 8 can accommodate the pot 4 and the heating unit 12. The cover 10 covers the opening (upper opening) of the main body 8 in a freely openable and closable manner. The on-off valve 16 is disposed on the cover 10 to seal or open the cooking space S. The control unit 22 controls the heating unit 12 and the on-off valve 16 based on the temperature detected by the temperature detection unit to execute the cooking program.

[0122] The cooking program includes: a step of heating the pot 4 by using the heating unit 12 (heating process); a step of replacing the air in the cooking space S with steam while the on-off valve 16 is open (boiling process); and a step of heating the pot 4 to a set temperature of 100° C. or higher by using the heating unit 12 while the on-off valve 16 is closed after replacing the air in the cooking space S with steam (pressurizing process).

[0123] According to the present embodiment, it is possible to perform pressure heating cooking on the object to be heated 5. This can suppress oxidation of the food, improve cooking quality, and shorten cooking time.

[0124] In addition, in the heating cooker 2 of the present embodiment, the step of replacing the air in the cooking space S with steam (boiling process) includes steps S2 and S3 of heating the pot 4 using the heating unit 12 in a state where the on-off valve 16 is opened. According to the present embodiment, the water 7 of the heated object 5 can be evaporated to generate steam, and replacement with steam can be easily performed. External components such as a steam supply device can be omitted, which contributes to the miniaturization of the heating cooker 2.

[0125] In addition, in the heating cooker 2 of the present embodiment, the control unit 22 determines the timing of closing the on-off valve 16 based on the temperature detected by the temperature detection unit (step S7). According to the present embodiment, the on-off valve 16 can be closed at a desired timing such as when a predetermined time (e.g., 10 minutes) has passed since the temperature (e.g., 95° C.) at which the water in the cooking space S begins to boil is reached.

[0126] In addition, in the heating cooker 2 of the present embodiment, the control unit 22 further executes step S4 of determining whether the detected temperature has reached a predetermined temperature (e.g., 95° C.). The control unit 22 determines the timing of closing the on-off valve 16 (step S7) based on when the detected temperature has reached the predetermined temperature (the result of step S4 is yes).

[0127] According to the heating cooker 2, the on-off valve 16 can be closed at a desired timing, such as when a predetermined time (for example, 10 minutes) has passed since the temperature (for example, 95° C.) at which the water in the cooking space S starts to boil has been reached.

[0128] In addition, in the heating cooker 2 of the present embodiment, the temperature detection unit includes a lid temperature detection unit 18 (first temperature detection unit) disposed on the lid 10. According to the present embodiment, compared with the case where the temperature detection unit is disposed on the body 8, it is less likely to be affected by the heat generated by the heating unit 12. Therefore, the temperature of the cooking space S can be measured with high accuracy. As a result, control can be performed based on the temperature measured with high accuracy.

[0129] In the heating cooker 2 of the present embodiment, the temperature detection unit includes a pan temperature detection unit 14 (second temperature detection unit) disposed in the main body 8. According to the present embodiment, the temperature of the cooking space S can be indirectly acquired using the pan temperature detection unit 14.

[0130] In the first embodiment, the cover temperature detected by the cover temperature detection unit 18 is used to execute Figure 3 The judgment process shown (steps S4, S12, and S14) is shown. However, the present disclosure is not limited thereto. The judgment process may be performed using the pan temperature detected by the pan temperature detection unit 14.

[0131] In addition, in the heating cooker 2 of the present embodiment, after the step (pressurizing step) of heating the pot 4 by the heating unit 12 in the state of closing the opening and closing valve 16, the control unit 22 also executes the step (cooling step) of stopping the heating unit 12 and cooling the pot 4 in the state of closing the opening and closing valve 16. According to the present embodiment, the heated object 5 can be cooled to a temperature suitable for consumption.

[0132] In the cooking device 2 of the present embodiment, the control unit 22 continues the step of cooling the pan 4 (cooling process) until the lid temperature detected by the lid temperature detection unit 18 falls below a predetermined temperature (eg, 100° C.). According to the present embodiment, the time until cooking is completed can be shortened.

[0133] In addition, in the heating cooker 2 of the present embodiment, the control unit 22 executes step S12 in the step (cooling process) of cooling the pot 4, and determines in this step S12 whether the lid temperature detected by the lid temperature detection unit 18 is lower than a predetermined temperature (for example, 100° C.). When the lid temperature is lower than the threshold temperature (the result of step S12 is yes), the control unit 22 executes step S13 to open the on-off valve 16.

[0134] According to the present embodiment, by opening the on-off valve 16 after the temperature falls below a predetermined temperature and opening the cooking space S to the atmospheric pressure, the lid 10 can be opened safely at an early timing.

[0135] In the cooking device 2 of the present embodiment, the on-off valve 16 is an electromagnetic valve. According to the present embodiment, the on-off valve 16 can be controlled using a simple configuration.

[0136] In addition, in the heating cooker 2 of the present embodiment, the set temperature is 120 degrees or more and 180 degrees or less. According to the present embodiment, it is possible to perform desired high temperature and high pressure cooking, and it is possible to achieve improved cooking quality and shortened cooking time. In addition, in the household heating cooker 2, cooking can be performed at a high pressure of 2.5 atm or more.

[0137] In addition, the heating cooker 2 of this embodiment further includes an operation display unit 6 (cooking menu selection unit) for selecting a cooking menu. When a specific cooking menu is selected on the operation display unit 6, the control unit 22 executes Figure 2 and Figure 3 Cooking program for autoclave cooking shown.

[0138] According to the present embodiment, when a cooking menu such as stewing or soup cooking is selected in which the moisture content of the heated object 5 is high (e.g., 90% or more), the cooking program is executed. In the case of a cooking menu with a high moisture content, steam is easily generated, and the air in the cooking space S can be easily replaced by steam.

[0139] (Implementation Method 2)

[0140] Reference Figure 5 and Figure 6 , a cooking device 100 according to a second embodiment of the present disclosure will be described. In the following embodiments, the same reference numerals are given to the same or substantially same structures as those in the first embodiment, and duplicate descriptions may be omitted.

[0141] Figure 5 It is a schematic diagram of the heating cooker 100. Figure 6 The graph shows the temperature transition of the cooking space S and the object 5 to be heated in the cooking course of pressure heating cooking executed by the cooking device 100. The second embodiment is different from the first embodiment in that the cooking device 100 includes a steam supply device 102 .

[0142] The steam supply device 102 includes a water storage unit 104 , a heating unit 106 , and a supply flow path 108 .

[0143] The heating unit 106 is controlled by the control unit 22 to heat the water stored in the water storage unit 104. The supply flow path 108 connects the water storage unit 104 to the cooking space S. The steam supply device 102 heats the water to generate steam, and supplies the steam to the cooking space S. The steam supply device 102 can forcibly replace the air in the cooking space S with steam.

[0144] The heating cooker 100 Figure 2 In the heating process shown in FIG. 1 , the steam supply device 102 is operated. Thus, the boiling process can be omitted. Figure 6 The cooking procedure of the pressure heating cooking with the temperature transition shown.

[0145] Figure 6 The cooking program of the pressure heating cooking shown has a "heating / replacement step" instead of Figure 2 In the "heating / replacing step", the control unit 22 operates the steam supply device 102 to supply steam to the cooking space S while operating the heating unit 12 to heat the cooking space S with the on-off valve 16 open.

[0146] By forcibly replacing the air in the cooking space S with steam, the boiling process can be omitted. Figure 6 As shown, the cooking space S can be continuously heated to a set temperature of 100° C. or higher.

[0147] In the heating / replacing process, when the temperature of the cooking space S rises to approximately 100° C., the control unit 22 closes the on-off valve 16 to seal the cooking space S. Thus, the process performed by the cooking device 100 shifts from the heating / replacing process to the pressurizing process.

[0148] According to the present embodiment, it is possible to cope with a case where the amount of air to be replaced is large in the cooking space S. In addition, by omitting the boiling step, the cooking time can be shortened.

[0149] As described above, the heating cooker 100 further includes a steam supply device 102 for supplying steam to the cooking space S. The step of replacing air with steam (heating / replacing step) includes the step of supplying steam to the cooking space S through the steam supply device 102 in a state where the on-off valve 16 is opened. According to the present embodiment, the cooking time can be shortened by forcibly performing the replacement from air to steam.

[0150] The control unit 22 can operate the steam supply device 102 at any time during the heating / replacement process. In the cooking process of pressure heating cooking, the steam supply device 102 does not necessarily need to operate. For example, the steam supply device 102 can be operated when it is determined that a large amount of steam should be generated, and otherwise the steam supply device 102 is not operated.

[0151] (Implementation 3)

[0152] Reference Figure 7 , a heating cooker 200 according to a third embodiment of the present disclosure will be described. Figure 7 1 is a graph showing the temperature transition of the cooking space S and the object to be heated 5 in the cooking course of pressure heating cooking executed by the cooking device 200 .

[0153] The difference between the third embodiment and the first embodiment is that the duration of the boiling process for replacing the air in the cooking space S with steam is variable. That is, the structure of the heating cooker 200 is the same as that of the heating cooker 2 of the first embodiment (see Figure 1 ).

[0154] In the first embodiment, the duration of the boiling step (boiling time, replacement time) is fixed (for example, 10 minutes). In the third embodiment, the boiling time is set according to either or both of the capacity and the type of the object 5 to be heated.

[0155] When the capacity of the object to be heated 5 is large, the volume of the remaining space of the cooking space S except the object to be heated 5 is small, and the air to be replaced is small. When the capacity of the object to be heated 5 is small, the volume of the remaining space of the cooking space S except the object to be heated 5 is large, and the air to be replaced is large.

[0156] Therefore, the boiling time is set according to the amount of air to be replaced ( Figure 7 In this case, for example, it is sufficient as long as the capacity of the heated object 5 can be set by operating the display unit 6.

[0157] By setting the boiling time, the boiling time can be adjusted according to the volume of the remaining space of the cooking space S, and the air can be replaced with steam with the minimum heat and time. This can prevent the heated object 5 from being over-softened due to excessive boiling. As a result, cooking with a good taste can be achieved.

[0158] Depending on the type of the heated object 5, it may be easy to be boiled during the pressure treatment. Foods that are easy to be boiled include food with high porosity, such as apples and leafy vegetables. By performing a boiling process at 100 degrees on such food, bubbles inside the food can be released to the outside to reduce the porosity, and boiling in the subsequent pressure process can be suppressed.

[0159] The control unit 22 stores, for example, easily boiled ingredients in advance, and determines whether the object to be heated 5 includes easily boiled ingredients based on input information from the operation display unit 6. If the object to be heated 5 includes easily boiled ingredients, the control unit 22 may set the boiling time ( Figure 7 By setting the boiling time according to the type of the heated object 5, it is possible to suppress the overcooking of the food.

[0160] As described above, in the heating cooker 200 of the third embodiment, the control unit 22 determines the duration of replacing the air with steam according to the preset capacity and type of the object 5. According to this embodiment, the air in the cooking space S can be replaced with steam with high accuracy, and the overcooking of the food can be suppressed.

[0161] (Implementation 4)

[0162] Reference Figure 8 , a heating cooker 300 according to a fourth embodiment of the present disclosure will be described. Figure 8 It is a graph showing the temperature transition of the cooking space S and the object to be heated 5 in the cooking course of pressure heating cooking executed by the heating cooker 300.

[0163] The difference between the fourth embodiment and the first embodiment is that the on-off valve 16 is temporarily opened in the pressurization process in the cooking procedure of pressure heating cooking. That is, the structure of the heating cooker 300 is the same as that of the heating cooker 2 of the first embodiment (see Figure 1 ).

[0164] like Figure 8 As shown, the control unit 22 temporarily opens the on-off valve 16 during the pressurizing process. As a result, the cooking space S communicates with the outside air, and the boiling of the water 7 contained in the cooking space S is promoted.

[0165] As in Embodiment 1, when the on-off valve 16 is closed during the pressurization process, the cooking space S is sealed, so even if the temperature of the water 7 exceeds 100° C., boiling does not occur. If boiling does not occur, the heat conductivity in the cooking space S decreases, and the temperature of the heated object 5 tends to be uneven.

[0166] In contrast, the heating cooker 300 of the fourth embodiment can generate boiling instantly by temporarily opening the on-off valve 16 during the pressurizing process. Boiling generates convection, thereby increasing the thermal conductivity. Thus, the temperature of the object 5 to be heated can be made uniform.

[0167] Specifically, for example, by opening the on-off valve 16 once for a short time of about 0.5 seconds during the pressurizing step, a desired effect can be obtained.

[0168] As described above, in the heating cooker 300 of the fourth embodiment, in the step (pressurizing process) of heating the pot 4 by the heating unit 12 with the opening and closing valve 16 closed, the control unit 22 temporarily opens the opening and closing valve 16. According to this embodiment, by temporarily opening the cooking space S to generate convection caused by boiling, the heated object 5 can be uniformly heated.

[0169] (Implementation method 5)

[0170] Reference Fig. 9 and Fig.10 , a heating cooker 400 according to a fifth embodiment of the present disclosure will be described. Fig. 9 It is a schematic diagram of the heating cooker 400. Fig.10 The graph shows the temperature transition of the cooking space S and the object 5 to be heated in the cooking course of pressure heating cooking executed by the cooking device 400. The fifth embodiment is different from the first embodiment in that the cooking device 400 includes a stirring blade 402.

[0171] The stirring blade 402 is used to stir the object to be heated 5 and the water 7 contained in the cooking space S. Fig. 9 As shown, the stirring blade 402 is arranged at the bottom of the cooking space S, and is driven by a motor (not shown) to rotate around a rotation axis Ax extending in the vertical direction.

[0172] In the heating cooker 400, the control unit 22 rotates the stirring blade 402 at a predetermined timing in the cooking program of pressure heating cooking to stir the heated object 5 and the water 7. Fig.10 As shown, the control unit 22 rotates the stirring blade 402 in the pressurizing step in which the cooking space S is sealed.

[0173] As described above, the heating cooker 400 of the fifth embodiment further includes a stirring blade 402 disposed inside the pot 4. The control unit 22 operates the stirring blade 402 in the step (pressurizing step) of heating the pot 4 by the heating unit 12 in a state where the on-off valve 16 is closed. According to the present embodiment, the heated object 5 can be uniformly heated by stirring the heated object 5.

[0174] (Implementation 6)

[0175] Reference Fig.11 , a heating cooker 500 according to a sixth embodiment of the present disclosure will be described. Fig.11 1 is a schematic diagram of a heating cooker 500. The sixth embodiment is different from the first embodiment in that the heating cooker 500 includes an ultrasonic generator 502.

[0176] The ultrasonic generator 502 generates ultrasonic waves to be supplied to the object 5 accommodated in the pot 4. Heat transfer can be promoted by vibrating the object 5 using the ultrasonic waves from the ultrasonic generator 502. The ultrasonic generator 502 is, for example, a piezoelectric element.

[0177] like Fig.11 As shown, the ultrasonic generator 502 is disposed at a portion of the main body 8 in contact with the side surface 4B of the pot 4, so that the ultrasonic wave is directly transmitted to the side surface 4B of the pot 4. The ultrasonic wave supplied by the ultrasonic generator 502 is transmitted to the heated object 5 via the side surface 4B and the water 7. The water 7 functions as a medium for transmitting the ultrasonic wave.

[0178] In the heating cooker 500, the control unit 22 operates the ultrasonic generator 502 in the pressurizing process in which the cooking space S is sealed to supply ultrasonic waves to the object 5. This can vibrate the object 5, promote heat transfer to the inside and the periphery of the object 5, and heat the object 5 uniformly.

[0179] In the pressurizing step of this embodiment, the temperature of the cooking space S is 100° C. or higher, but the cooking space S is sealed and the water 7 does not boil. In this case, ultrasonic waves are more likely to propagate to the heated object 5 than when the water 7 boils, and the effect of ultrasonic waves is more likely to be promoted.

[0180] As described above, the heating cooker 500 of the sixth embodiment further includes an ultrasonic wave generator 502 for generating ultrasonic waves. In the step (pressurizing step) of heating the pot 4 by the heating unit 12 with the on-off valve 16 closed, the control unit 22 controls the ultrasonic wave generator 502 to generate ultrasonic waves and supplies the ultrasonic waves to the cooking space S. According to this embodiment, the object 5 to be heated can be uniformly heated.

[0181] (Implementation 7)

[0182] Reference Fig.12 , a heating cooker 600 according to a seventh embodiment of the present disclosure will be described. Fig.12 1 is a schematic diagram of a heating cooker 600. The seventh embodiment is different from the first embodiment in that the heating cooker 600 includes a pan temperature detector 602 in addition to the pan temperature detector 14.

[0183] The pan temperature detection unit 602 is a temperature sensor for detecting the temperature of the pan 4, similarly to the pan temperature detection unit 14. The pan temperature detection unit 602 is arranged at a position different from that of the pan temperature detection unit 14. Fig.12 In the example shown, pan temperature detector 14 is arranged at a position facing bottom surface 4A of pan 4 (first position), and pan temperature detector 602 is arranged at a position facing side surface 4B of pan 4 (second position).

[0184] That is, the pan temperature detection unit 14 is arranged at a position closer to the heating unit 12 than the pan temperature detection unit 602. Therefore, the pan temperature detected by the pan temperature detection unit 14 is easily and quickly affected by the heat generated by the heating unit 12. On the other hand, it takes a little time for the pan temperature detected by the pan temperature detection unit 602 to be affected by the heat generated by the heating unit 12.

[0185] According to the present embodiment, the thermal conductivity of the heated object 5 and the water 7 can be estimated based on the difference between the two pan temperatures detected by the pan temperature detection unit 14 and the pan temperature detection unit 602. Specifically, when the difference between the two pan temperatures is small, the temperatures of the heated object 5 and the water 7 are relatively uniform, and it can be estimated that the thermal conductivity is high. When the difference between the two pan temperatures is large, there is a deviation in the temperatures of the heated object 5 and the water 7, and it can be estimated that the thermal conductivity is low.

[0186] By utilizing the above tendency, in the heating cooker 600 of the seventh embodiment, when the temperature difference between the two pans is large, the control unit 22 reduces the output of the heating unit 12 compared to when the temperature difference between the two pans is small. This can prevent the object 5 to be heated from being burnt due to overheating. As a result, it is possible to prevent the taste from being deteriorated.

[0187] As described above, in the heating cooker 600 of the seventh embodiment, the second temperature detection unit includes the pot temperature detection unit 14 (first pot temperature detection unit) arranged at the first position and the pot temperature detection unit 602 (second pot temperature detection unit) arranged at the second position different from the first position. According to this embodiment, the control unit 22 can estimate the thermal conductivity in the pot 4 using the difference between the two pot temperatures detected by the pot temperature detection units 14 and 602.

[0188] (Implementation 8)

[0189] Reference Fig.13 , a heating cooker 700 according to an eighth embodiment of the present disclosure is described. Fig.13 1 is a schematic diagram of a heating cooker 700. The eighth embodiment is different from the first embodiment in that the heating cooker 700 includes a pan temperature detector 702 and a drive device 704 instead of the pan temperature detector 14.

[0190] The pot temperature detection unit 702 is a temperature sensor for detecting the internal temperature of the pot 4, such as a thermocouple. The driving device 704 moves the pot temperature detection unit 702. Fig.13 As shown, the driving device 704 includes a motor 706 and a connection portion 708. The connection portion 708 connects the motor 706 to the pan temperature detection portion 702.

[0191] like Fig.13As shown, the connection part 708 has a rope shape hanging downward from the cover 10. The connection part 708 has the pan temperature detection part 702 at its end. The control part 22 rotates the motor 706 to move the pan temperature detection part 702 connected to the connection part 708 up and down.

[0192] As described above, the heating cooker 700 of the eighth embodiment further includes a driving device 704 for moving the pot temperature detection unit 702 (temperature detection unit). According to the present embodiment, the control unit 22 can move the pot temperature detection unit 702 to the center of the cooking object in the vertical direction including the heated object 5 and the water 7, according to the capacity of the heated object 5 and the water level of the water 7 in the cooking space S. As a result, the temperature of the heated object 5 can be detected more accurately.

[0193] The drive device 704 is not limited to Fig.13 The structure shown may be any structure as long as the vertical position of the pan temperature detection unit 702 can be changed.

[0194] (Implementation method 9)

[0195] Reference Fig.14 , a heating cooker 800 according to a ninth embodiment of the present disclosure is described. Fig.14 This is a flowchart showing the processing of the cooking program of pressure heating cooking executed by the heating cooker 800 according to the ninth embodiment.

[0196] The difference between the ninth embodiment and the first embodiment is that the pot pressure detected by the pot pressure detection unit 20 is used instead of the lid temperature detected by the lid temperature detection unit 18. That is, the structure of the heating cooker 800 is the same as that of the heating cooker 2 of the first embodiment (see Figure 1 ).

[0197] The control unit 22 executes Fig.14 Steps S21 and S22 shown in FIG. Figure 3 Steps S8 and S12 are shown.

[0198] In step S21 (pressurizing step), the control unit 22 controls the heating unit 12 so that the pot pressure detected by the pot pressure detection unit 20 becomes a pressure (for example, 2.7 atm) corresponding to a set temperature (for example, 130° C.).

[0199] In step S22 (cooling process), the control unit 22 determines whether the detected pressure is below a predetermined pressure. Specifically, it determines whether the pot pressure detected by the pot pressure detection unit 20 is below a predetermined pressure. The predetermined pressure is set to a pressure that is not problematic even if the on-off valve 16 is opened to release the internal pressure of the cooking space S.

[0200] If the detected pressure is not lower than the predetermined pressure (the result of step S22 is No), the control unit 22 executes step S22 again. If the detected pressure is lower than the predetermined pressure (the result of step S22 is Yes), in step S13, the control unit 22 opens the on-off valve 16 to open the cooking space S to the outside air.

[0201] If used Figure 4 As described above, when the cooking space S is sealed, the temperature and pressure of the cooking space S change so as to shift on the saturated vapor pressure curve. Therefore, the temperature of the cooking space S can be estimated with high accuracy based on the pot pressure detected by the pot pressure detection unit 20.

[0202] Therefore, based on the saturated vapor pressure curve, the pressure value corresponding to the set temperature is predetermined. The control unit 22 controls the heating unit 12 so that the pot pressure detected by the pot pressure detection unit 20 becomes the determined pressure value. Thus, the control unit 22 can perform the same control as when the set temperature is used as the target.

[0203] For example, when assuming that the pressure corresponding to the set temperature of 130°C is 2.7atm, the control unit 22 increases the output of the heating unit 12 when the pot pressure detected by the pot pressure detection unit 20 is less than 2.7atm, compared with the case where the pot pressure detected by the pot pressure detection unit 20 is greater than 2.7atm.

[0204] In step S4 (heating process / boiling process) and step S14 (cooling process), the on-off valve 16 is opened and the cooking space S is not sealed. Therefore, the temperature and pressure of the cooking space S do not shift on the saturated vapor pressure curve. Therefore, as in the first embodiment, the control unit 22 uses the lid temperature detected by the lid temperature detection unit 18 and the like.

[0205] As described above, the heating cooker 800 of the ninth embodiment further includes the pot pressure detection unit 20 (pressure detection unit) capable of detecting the internal pressure of the cooking space S. In the step (heating process) of heating the pot 4 by the heating unit 12 in a state where the on-off valve 16 is closed, the control unit 22 controls the heating unit 12 so that the pressure detected by the pot pressure detection unit 20 becomes a pressure (e.g., 2.7 atm) corresponding to a set temperature of 100° C. or higher (e.g., 130° C.) (step S21).

[0206] According to the present embodiment, when the cooking space S is sealed, the control unit 22 can control the heating unit 12 while estimating the temperature with high accuracy based on the pressure.

[0207] (Implementation 10)

[0208] Reference Fig.15 and Fig.16, a heating cooker 900 according to a tenth embodiment of the present disclosure is described. Fig.15 It is a schematic diagram of the heating cooker 900. Fig.16 It is a graph showing the temperature transition of the cooking space S and the object 5 to be heated in the cooking course of pressure heating cooking executed by the cooking device 900. The tenth embodiment is different from the first embodiment in that the cooking device 900 includes a cooling device 902.

[0209] The cooling device 902 is built in the main body 8, and is controlled by the control unit 22 to forcibly cool the object to be heated 5. The cooling device 902 is, for example, a Peltier element or a cooling fan. Fig.15 The cooling device 902 shown cools the pan 4 from the outside of the pan 4 , and indirectly cools the object 5 to be heated accommodated in the pan 4 .

[0210] The heating cooker 900 operates the cooling device 902 in the cooling process of the cooking program of the pressure heating cooking, thereby forcibly cooling the pot 4 and the object to be heated 5. Fig.16 As shown, when the cooling process using the cooling device 902 is performed, it is possible to rapidly reduce the temperature of the cooking space S. This can prevent the deterioration of the food due to overheating and shorten the cooking time.

[0211] For example, the cooling rate during natural cooling is 3° C. / minute, and the cooling rate during forced cooling is 7° C. / minute. By using forced cooling of the cooling device 902, the time of the cooling process can be shortened to less than half.

[0212] As described above, the heating cooker 900 of the tenth embodiment further includes a cooling device 902 that is controlled by the control unit 22 and can cool the pot 4. The control unit 22 executes the step of cooling the pot 4 by the cooling device 902 in the step of cooling the pot 4 (cooling process). According to this embodiment, the cooling of the heated object 5 can be promoted, and the cooking time can be shortened.

[0213] Reference Figures 17 to 25 , the features of the present disclosure that are common to the above-mentioned Embodiments 1 to 10 are described. Fig.17 This is a graph for explaining the characteristics of the cooking time and the completion status of the food (heated object 5) corresponding to the set temperature (heating temperature) when the food is heated and cooked by a heating cooker. Fig.17 In the diagram, the horizontal axis represents the cooking time (minutes), and the vertical axis represents the set temperature (° C.) In the present disclosure, a combination of the cooking time and the set temperature is referred to as a heating condition.

[0214] exist Fig.17In the example, the boundary line A1 indicates whether the beef tendon becomes soft when the food is beef. The beef tendon tends to become soft according to the heating conditions corresponding to the region above the boundary line A1.

[0215] Boundary line A2 indicates the boundary where fragrance is emitted or not. According to the heating conditions corresponding to the area above boundary line A2, fragrance is easily emitted. Boundary line A3 indicates the boundary where an atmosphere like burnt food is easily generated or not. According to the heating conditions corresponding to the area above boundary line A3, an atmosphere like burnt food is easily generated.

[0216] The set temperature of 120° C. or less is the temperature range of conventional products, whereas the set temperature of 120° C. to 180° C. is the temperature range of the heating cooker of the present disclosure.

[0217] Region B1 corresponds to a heating condition with a set temperature of approximately 120°C or less. Under the heating condition of region B1, the Maillard reaction is difficult to proceed and the flavor is reduced. Region B2 corresponds to a heating condition with a set temperature of 180°C or more. Under the heating condition of region B2, the Maillard reaction is likely to proceed excessively, resulting in excessive production of bitter components such as melanin.

[0218] Fig.18 This is a diagram for explaining the production pathway of the Maillard reaction. The Maillard reaction is a reaction in which amino acids and sugars contained in food materials combine to undergo oxidation, decomposition, and polycondensation, thereby producing various aroma components and brown substances.

[0219] return Fig.17 The region B3 corresponds to the heating condition where the set temperature is approximately 120° C. to 130° C. and the cooking time is within 60 minutes. Under the heating condition of the region B3, the Maillard reaction proceeds moderately.

[0220] Area B4 is an area corresponding to the heating conditions with a set temperature of approximately 130°C to 180°C and a cooking time of less than 60 minutes. In the case of the heating conditions of area B4, the Maillard reaction sometimes proceeds excessively. However, the heating conditions of area B4 are suitable for baking and other specialty products, but not for staple foods. According to this heating condition, the antioxidant value of the food increases.

[0221] Area B5 corresponds to the heating condition with a set temperature of approximately 130°C and a cooking time of less than 10 minutes. Under the heating condition of area B5, a balanced taste of burnt food can be produced by the Maillard reaction, and caramelization can be produced by wet heating. Wet heating is heating cooking in a state where the food is filled with water.

[0222] The region B6 corresponds to heating conditions in which the set temperature is approximately 120° C. or higher and the cooking time is 60 minutes or longer. In the case of the heating conditions in the region B6, the Maillard reaction proceeds, but the cooking time becomes longer.

[0223] Considering the characteristics of the finished state of the food under the heating conditions corresponding to the above-mentioned areas B1 to B6, in this embodiment, the set temperature is set to 120°C to 180°C. 120°C, which is the lower limit of the set temperature range, is the lowest temperature that can be cooked to a state that is significantly more fragrant than in the past within the actual cooking time. In other words, the lowest temperature is the lowest temperature at which the effect of the Maillard reaction can be confirmed in the pot 4.

[0224] Fig.19 This is a graph showing the cooking time required to feel a significant difference in the "aroma" and "burnt taste" of onion soup compared to the standard heating conditions (100°C, 10 minutes). Fig.19 In the figure, the horizontal axis represents the set temperature (°C) and the vertical axis represents the required cooking time (minutes).

[0225] like Fig.19 As shown, regarding "aroma", when the set temperature is 100°C, the aroma is felt when the cooking time is set to about 360 minutes. When the set temperature is 115°C, the aroma is felt when the cooking time is set to about 120 minutes. When the set temperature is 120°C, the aroma is felt when the cooking time is set to about 60 minutes. When the set temperature is 130°C, the aroma is felt when the cooking time is set to about 5 minutes.

[0226] Regarding the "burnt smell", when the setting temperature was 115°C, the burnt smell was felt when the cooking time was set to about 360 minutes. When the setting temperature was 120°C, the burnt smell was felt when the cooking time was set to about 210 minutes. When the setting temperature was 130°C, the burnt smell was felt when the cooking time was set to about 60 minutes. When the setting temperature was 150°C, the burnt smell was felt when the cooking time was set to about 5 minutes.

[0227] like Fig.19 As shown, by setting the set temperature to 120° C. or higher, components related to flavor are produced within a cooking time of 60 minutes.

[0228] Fig. 20A This is a diagram for explaining the characteristics of each temperature band of the set temperature. Fig. 20A In the figure, the horizontal axis represents the set temperature (°C).

[0229] like Fig. 20AAs shown, regarding the set temperature, the upper limit temperature of the existing household electric pressure cooker is 120°C. On the other hand, the set temperature of the present embodiment is set to 120°C to 180°C. When the set temperature is 115°C to 180°C, the food can be softened quickly. For example, food such as beef tendon can be softened within 60 minutes. In addition, when the set temperature is 100°C, it takes more than 60 minutes to soften the beef tendon.

[0230] Fig. 20B is a graph showing experimental data related to softening of food. More specifically, Fig. 20B Indicates the heating time (minutes) and hardness (N) of ingredients (beef tendon) when heated at set temperatures of 100℃, 115℃, 120℃, and 130℃. Fig. 20B As shown, there is a tendency that the longer the heating time is, the softer the food is, and there is a tendency that the higher the heating temperature is, the softer the food is.

[0231] return Fig. 20A When the set temperature is 120°C to 150°C, a weak Maillard reaction occurs. In other words, according to this set temperature, the aroma can be produced within 60 minutes by wet heating. Heating cooking based on this set temperature is suitable for ingredients that can be baked by dry heating. On the other hand, it is not suitable for vegetables with strong bitterness because the bitterness is enhanced.

[0232] When the set temperature is 130° C. to 180° C., the precipitation of collagen is promoted. Compared with the case where the set temperature is 100° C., when the set temperature is 130° C. to 180° C., the collagen precipitated from the animal bones increases significantly, so the bones become soft and cooked.

[0233] Fig. 20C is a graph showing experimental data related to collagen precipitation. More specifically, Fig. 20C The results of the experiment are shown below: The amount of collagen precipitated from the food is measured at each combination of heating temperature (set temperature) (minutes) and heating time (minutes). Fig. 20C As shown in FIG. 1 , when the heating temperature is 130° C., the amount of precipitated collagen is significantly increased compared to when the heating temperature is 100° C.

[0234] return Fig. 20A When the set temperature is above 150°C and below 180°C, a strong Maillard reaction occurs. In other words, at this set temperature, caramelization occurs by wet heating. Heating and cooking based on this set temperature produces a bitter taste, but due to the high amount of sugar, it is suitable for delicious ingredients and animal bones (ingredients characterized by a strong aroma), but it is not suitable for vegetables because of the burnt or bitter taste.

[0235] Fig.21 This is a graph for explaining the difference between a conventional pressure cooker and the heating cooker disclosed herein, and shows the results of a sensory evaluation test. Fig.21 In the graph, the horizontal axis represents the combination of set temperature (° C.) / cooking time (minutes), and the vertical axis represents the score of the oxidative smell relative to the reference (100° C. and 10 minutes). Fig. 22 Indicates that Fig.21 The observers freely described the conditions under which the sensory evaluation test was performed under the same conditions as those described above.

[0236] exist Fig.21 In the experimental example of the sensory evaluation test shown, the food was onion soup, and the step of replacing the air in the cooking space S with steam was not performed.

[0237] like Fig.21 As shown in FIG. 1 , when the set temperature increases, the score of the oxidative odor tends to increase. Fig. 22 As shown, when the set temperature is less than 115° C., no oxidation smell is observed. When the set temperature is 130° C. or higher, oxidation smell and burnt smell are observed.

[0238] Since the setting temperature of the conventional pressure cooker is lower than 120°C, the oxidation smell is weak. On the other hand, when the setting temperature is higher than 120°C as in the heating cooker disclosed in the present invention, the oxidation smell may become stronger. Therefore, the heating cooker disclosed in the present invention suppresses the oxidation smell by opening the on-off valve 16 in the boiling process and replacing the air in the cooking space S with steam.

[0239] Fig.23 This is a graph showing the results of a sensory evaluation test when onion soup was heated and cooked at a set temperature of 130°C and a predetermined cooking time. More specifically, Fig.23 The experiment was conducted in four combinations related to the set temperature and cooking time, and the taste ratings of the observers were summarized for five indicators, with the results under the heating conditions of 100°C and 10 minutes as the benchmark (0 points). The five indicators are "sweetness", "bitterness", "sourness", "umami", and "saltiness".

[0240] Fig.24 Indicates that Fig.23 In the same sensory evaluation test, the score is based on the result of heating at 100°C and 10 minutes (0 points) for the observer's "preference". Fig.23 as well as Fig.24 As shown, when the set temperature is 130° C., the longer the cooking time (heating time), the more bitterness and sourness increase, the taste balance is disrupted, and the preference score decreases.

[0241] Fig.25 This is an example of food (heated object 5) that is targeted by the heating cooker of the present disclosure. Fig.25 As shown, the first food material is a vegetable with a void ratio of more than 4% and not a root vegetable, such as leafy vegetables such as apples, eggplants, and cabbages. For these food materials, the boiling time in the boiling process can be extended.

[0242] For example, the boiling time may be set to be the time required to exhaust the air in the cooking space S1 (e.g., 10 minutes) plus the specified time (e.g., 3 minutes) to obtain a total of 13 minutes. Thus, the gas contained in the food is exhausted by boiling, thereby preventing the food from being overcooked in the subsequent pressurization process.

[0243] The second type of food is a food with a high lipid content (e.g., a lipid ratio of 5% or more), such as meat (chicken, beef tendon, pork ribs), fish (fish fillet). For these food, the boiling time in the boiling process can be extended in the same way as the first type of food. By emitting oxygen from food containing a large amount of oil, it is expected that the generation of oxidative odor can be suppressed.

[0244] Fig.26 Indicates the definition of "porosity" and "lipid ratio", etc. Fig.26 As shown in the figure, "porosity" is defined as, for example, the ratio (%) of the volume of voids to the volume of the entire food. Based on this definition, food with a high porosity is, for example, food with a porosity of about 4% or more (eggplant, apple, cabbage, burdock, turnip, winter melon, radish). Food with a low porosity is, for example, food with a porosity of less than about 4% (pumpkin, carrot, potato, lotus root, soybean).

[0245] The "lipid ratio" is defined as the ratio (%) of the weight of lipids to the weight of the entire food material. Based on this definition, food materials with a high lipid ratio are, for example, food materials with a lipid ratio of about 5% or more (meat, fish, soybeans). Food materials with a low lipid ratio are, for example, food materials with a lipid ratio of less than about 5% (vegetables, fruits, mushrooms, algae).

[0246] Fig. 27 The left column shows the specific name of the ingredient, and the right column shows the corresponding porosity. Fig. 27 In the example, foods with high void ratios are arranged in order from the top. That is, "eggplant" has the highest void ratio, and "potato", "lotus root", "soybean", and "radish (heated)" have the lowest void ratios.

[0247] Possibility of industrial application

[0248] The present disclosure can be applied to a heating cooker for heating and cooking food and the like.

[0249] Description of Reference Numerals

[0250] 2. 100. 200. 300. 400. 500. 600. 700. 800. 900: heating cooker; 4. pot; 4A: bottom; 4B: side; 5: heated object; 6: operation display unit; 7: water content; 8: main body; 10: cover; 11: inner cover; 12. 106: heating unit; 14. 602. 702: pot temperature detection unit (second temperature detection unit); 16: opening and closing valve; 17: vent; 18: cover temperature detection unit (first temperature detection unit); 20: pot pressure detection unit; 22: control unit; 30. 32: pad; 102: steam supply device; 104: water storage unit; 108: supply flow path; 402: stirring blade; 502: ultrasonic generating device; 704: driving device; 706: motor; 708: connecting unit; 902: cooling device.

Claims

1. A heating cooker, wherein: The heating cooker comprises: a pot having a cooking space; A heating unit capable of heating the pot; A main body, which can accommodate the pot and the heating part; a cover that can be opened and closed to cover the opening of the main body; an opening and closing valve disposed on the lid and configured to close or open the cooking space; a temperature detection unit; and a control unit configured to control the heating unit and the on-off valve based on the temperature detected by the temperature detection unit to execute a cooking program, The cooking procedure includes the following steps: heating the pot by using the heating unit; In a state where the on-off valve is opened, replacing the air in the cooking space with steam; and After the step of replacing the air in the cooking space with steam, the pan is heated by the heating unit in a state where the on-off valve is closed so that the temperature becomes a set temperature of 100° C. or higher.

2. The heating cooker according to claim 1, wherein: The step of replacing the air in the cooking space with steam includes heating the pot using the heating unit in a state where the on-off valve is opened.

3. The heating cooker according to claim 1, wherein: The heating cooker further includes a steam supply device configured to supply steam to the cooking space. The step of replacing the air in the cooking space with steam includes supplying the steam to the cooking space using the steam supply device in a state where the on-off valve is open.

4. The heating cooker according to any one of claims 1 to 3, wherein The cooking program further includes a step of determining a duration of the step of replacing the air in the cooking space with steam based on both or one of a volume and a type of a preset object to be heated.

5. The heating cooker according to any one of claims 1 to 3, wherein The cooking program further includes a step of determining a timing for closing the on-off valve based on the temperature detected by the temperature detection unit.

6. The heating cooker according to claim 5, wherein: The cooking procedure also includes the following steps: determining whether the temperature detected by the temperature detection unit reaches a predetermined temperature; and The timing for closing the on-off valve is determined based on the time when the temperature detected by the temperature detection unit reaches the predetermined temperature.

7. The heating cooker according to claim 1, wherein: The step of heating the pan by the heating unit in a state where the on-off valve is closed includes temporarily opening the on-off valve.

8. The heating cooker according to claim 1, wherein: The heating cooker further includes a stirring blade, the stirring blade being arranged inside the pot. The step of heating the pan by the heating unit in a state where the on-off valve is closed includes operating the stirring blade.

9. The heating cooker according to claim 1, wherein: The heating cooker further comprises an ultrasonic wave generator, which generates ultrasonic waves. The step of heating the pan by the heating unit in a state where the on-off valve is closed includes generating ultrasonic waves by the ultrasonic wave generator and supplying the ultrasonic waves to the cooking space.

10. The heating cooker according to claim 1, wherein The temperature detection unit includes a first temperature detection unit disposed on the cover.

11. The heating cooker according to claim 1, wherein: The temperature detection unit includes a second temperature detection unit disposed on the main body.

12. The heating cooker according to claim 11, wherein: The second temperature detection unit includes a first pan temperature detection unit disposed at a first position and a second pan temperature detection unit disposed at a second position.

13. The heating cooker according to claim 1, wherein: The cooking device further includes a driving device configured to drive the temperature detection unit to move the temperature detection unit.

14. The heating cooker according to claim 1, wherein: The heating cooker further includes a pressure detection unit capable of detecting the pressure of the cooking space. The step of heating the pot by the heating unit in a state where the on-off valve is closed includes heating the pot so that the pressure detected by the pressure detection unit becomes a pressure corresponding to the set temperature of 100° C. or higher.

15. The heating cooker according to claim 1, wherein: The cooking program further includes a step of, after the step of heating the pan with the heating unit in a state where the on-off valve is closed, stopping the heating unit in a state where the on-off valve is closed to cool the pan.

16. The heating cooker according to claim 15, wherein: The heating cooker further includes a cooling device that is controlled by the control unit to cool the pot. Cooling the pot includes: cooling the pot using the cooling device.

17. The heating cooker according to claim 15, wherein: The step of cooling the pan continues until the temperature detected by the temperature detection falls below a predetermined temperature.

18. The heating cooker according to claim 15, wherein: The step of cooling the pot includes: determining whether the temperature detected by the temperature detection unit is lower than a predetermined temperature; and opening the on-off valve when the temperature is lower than the predetermined temperature.

19. The heating cooker according to claim 1, wherein: The on-off valve is a solenoid valve.

20. The heating cooker according to claim 1, wherein: The set temperature is greater than or equal to 120 degrees and less than or equal to 180 degrees.

21. The heating cooker according to claim 1, wherein: The heating cooker further comprises a cooking menu selection unit for selecting a cooking menu. The control unit is configured to execute the cooking program when a specific cooking menu is selected in the cooking menu selection unit.

Images