Heating cooker

Abstract

A heating cooker is provided with a container, a stirring body, a main body section, a lid, a heating section, a temperature detection section, an operation section, and a control section, and the control section executes a first heating step for heating a food material at a first temperature band by operating the heating section in a cooking menu for thawing the frozen food material. The first heating step includes: a first step in which the heating unit is operated in a state in which the stirring body is stopped or operated; and a second step in which, after the first step, the heating unit is operated in a state in which the stirring body is operated.

Description

Technical Field

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

[0002] Conventionally, a heating cooker that stores food materials in a container and performs heating cooking has been known (for example, refer to Patent Documents 1 and 2).

[0003] In the heating cookers of Patent Documents 1 and 2, a rotating unit for stirring food materials is provided on a lid body, and by rotationally driving the rotating unit, the food materials are stirred from above.

[0004] Prior Art Documents

[0005] Patent Documents

[0006] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2014-94072

[0007] Patent Document 2: Japanese Patent No. 6873715 Summary of the Invention

[0008] However, in the heating cookers of Patent Documents 1 and 2, an appropriate cooking method for thawing frozen food materials is not set. In the case of thawing and cooking frozen food materials, it is possible that the food materials solidify into lumps due to protein coagulation in a state where they are fastened to each other, or uneven heating occurs due to uneven heating, resulting in a poor cooking completion state.

[0009] An object of the present disclosure is to improve the poor cooking completion state in the case of thawing and cooking frozen food materials.

[0010] To achieve the above object, the heating cooker of the present disclosure includes: a container that stores food materials; a stirring body that rotates in a manner of stirring the food materials; a main body portion that houses the container; a lid that is disposed above the container and can be opened and closed; a heating portion that heats the container; a temperature detection portion that detects temperature; an operation portion that is used for a user to select a cooking menu and perform an operation; and a control portion that controls the heating portion and the stirring body based on the detected temperature of the temperature detection portion according to the cooking menu selected through the operation portion. The control portion executes a first heating step of operating the heating portion to heat the food materials in a first temperature range in a cooking menu for thawing frozen food materials. The first heating step includes: a first step of operating the heating portion in a state where the stirring body is stopped / or operating; and a second step of operating the heating portion in a state where the stirring body is operating after the first step.

[0011] According to the present disclosure, the defective condition of the cooking completion state in the case of thawing and cooking frozen food materials is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 It is a perspective view of the heating cooker according to the embodiment (with the lid closed).

[0013] Figure 2 It is a perspective view of the heating cooker according to the embodiment (with the lid closed).

[0014] Figure 3 It is a perspective view of the heating cooker according to the embodiment (with the lid open).

[0015] Figure 4A It is a top view showing the inside of the lid according to the embodiment.

[0016] Figure 4B It is a top view showing the inside of the main body part according to the embodiment.

[0017] Figure 4C It is a perspective view showing an enlarged view of the stirring body according to the embodiment.

[0018] Figure 4D It is a longitudinal sectional view showing an enlarged view of the peripheral structure of the pressure reducing valve and the pressure regulating valve according to the embodiment.

[0019] Figure 4E It is a longitudinal sectional view showing an enlarged view of the peripheral structure of the pressure reducing valve and the pressure regulating valve according to the embodiment.

[0020] Figure 5 It is a longitudinal sectional view of the heating cooker according to the embodiment ( Figure 1 view taken along line A-A).

[0021] Figure 6 It is a graph showing the temperature change and the stirring speed in an example of the heating cooking process performed by the heating cooker according to the embodiment.

[0022] Figure 7 It is a graph showing the temperature change and the stirring speed in another example of the heating cooking process performed by the heating cooker according to the embodiment.

[0023] REFERENCE MARK DESCRIPTION

[0024] 2: Heating cooker; 4: Container; 4B: Inner bottom surface; 5: Stirring body; 6: Display operation unit (operation unit); 7: Temperature sensor (temperature detection unit); 8: Main body part; 9: Heater (heating unit); 10: Lid; 11: Control unit; S1: Cooking space; T1: First specified temperature; T2: Second specified temperature; T3: Third specified temperature; V1: First rotation direction; V2: Second rotation direction. Detailed implementation mode

[0025] According to a first aspect of the present disclosure, there is provided a heating cooker including: a container for containing food ingredients; a stirring body that rotates to stir the food ingredients; a main body portion that houses the container; a lid that is disposed above the container and can be opened and closed; a heating portion that heats the container; a temperature detection portion that detects temperature; an operation portion for a user to select a cooking menu and perform operations; and a control portion that controls the heating portion and the stirring body based on the detected temperature of the temperature detection portion according to the cooking menu selected through the operation portion. In a cooking menu for thawing frozen food ingredients, the control portion executes a first heating process of operating the heating portion to heat the food ingredients in a first temperature range. The first heating process includes: a first step of operating the heating portion with the stirring body stopped or operating; and a second step of operating the heating portion with the stirring body operating after the first step.

[0026] According to a second aspect of the present disclosure, there is provided the heating cooker described in the first aspect. After the first heating process, the control portion executes a second heating process in which the heating portion is operated to heat the food ingredients in a second temperature range higher than the first temperature range.

[0027] According to a third aspect of the present disclosure, there is provided the heating cooker described in the first or second aspect, wherein the first temperature range includes a first specified temperature of 65 degrees or less, and the control portion executes control to heat at the first specified temperature in the first heating process.

[0028] According to a fourth aspect of the present disclosure, there is provided the heating cooker described in the third aspect, wherein the first specified temperature is 55 degrees or more and 65 degrees or less.

[0029] According to a fifth aspect of the present disclosure, there is provided the heating cooker described in the third or fourth aspect, wherein the control portion controls the heating portion in such a manner that: in the first step, heating is performed at the first specified temperature, and in the second step, heating is performed at a second specified temperature higher than the first specified temperature.

[0030] According to a sixth aspect of the present disclosure, there is provided the heating cooker described in the fifth aspect, wherein the second specified temperature is 65 degrees or more and 85 degrees or less.

[0031] According to a seventh aspect of the present disclosure, there is provided the heating cooker described in the third or fourth aspect, wherein the control portion controls the heating portion in such a manner that: the heating portion performs heating at the first specified temperature in the first step and the second step.

[0032] According to an eighth aspect of the present disclosure, there is provided the heating cooker described in the second aspect, wherein the second temperature range includes a third specified temperature, and the control unit controls the heating unit in such a manner that the heating unit performs heating at the third specified temperature in the second heating step.

[0033] According to a ninth aspect of the present disclosure, there is provided the heating cooker described in the eighth aspect, wherein the third specified temperature is 100 degrees or more.

[0034] According to a tenth aspect of the present disclosure, there is provided the heating cooker described in the first aspect or the second aspect, wherein when the control unit operates the stirring body in the second step, the control unit alternately executes a first rotation operation of rotating the stirring body in a first rotation direction and a second rotation operation of rotating the stirring body in a second rotation direction opposite to the first rotation direction.

[0035] According to an eleventh aspect of the present disclosure, there is provided the heating cooker described in any one of the first aspect to the tenth aspect, wherein the control unit controls the stirring body in such a manner that the rotation speed of the stirring body in the second step is faster than the rotation speed of the stirring body in the first step.

[0036] According to a twelfth aspect of the present disclosure, there is provided the heating cooker described in any one of the first aspect to the eleventh aspect, wherein the control unit controls the stirring body in such a manner that the rotation time of the stirring body in the second step is longer than the rotation time of the stirring body in the first step.

[0037] According to a thirteenth aspect of the present disclosure, there is provided the heating cooker described in the second aspect, wherein the control unit controls the heating unit and the stirring body to operate in the second heating step.

[0038] According to a fourteenth aspect of the present disclosure, there is provided the heating cooker described in the thirteenth aspect, wherein the control unit controls the stirring body in such a manner that the rotation speed of the stirring body in the second heating step is slower than the rotation speed of the stirring body in the second step of the first heating step.

[0039] Hereinafter, an exemplary embodiment of the heating cooker of the present disclosure will be described with reference to the drawings. The present disclosure is not limited to the specific structure of the following embodiments, and structures based on the same technical idea are included in the present disclosure.

[0040] (Embodiment)

[0041] First, with reference to Figures 1 to 5 , a heating cooker according to an embodiment of the present disclosure will be described.

[0042] Figures 1 to 3 They are respectively the perspective view of the heating cooker 2 of the embodiment, Figure 4A is the top view showing the inside of the lid 10, Figure 4B is the top view showing the inside of the main body portion 8, Figure 4C is the enlarged perspective view showing the stirring body 5. Figure 5 is Figure 1 the view in the A-A direction of Figure 1 、 Figure 2 shows the state where the lid 10 is closed, Figure 3 shows the state where the lid 10 is open.

[0043] Figures 1 to 5 The heating cooker 2 shown is a cooking appliance for heating and cooking food ingredients (not shown) as the object to be heated. The heating cooker 2 of the present embodiment can be used as an automatic cooker in which an operation program is pre-programmed for each cooking menu, and such a cooker is also referred to as an "automatic steamer", "multi-functional steamer", "slow cooker". In addition, the heating cooker 2 of the present embodiment can also perform manual cooking without using the pre-programmed operation program.

[0044] When the user uses the heating cooker 2 as an automatic cooker, ingredients are placed in the cooking space S1 of the Figure 3 container 4 shown, and the Figure 1 、 Figure 2 display operation unit 6 shown is operated to select a cooking menu, and heating cooking is determined to be executed. The heating cooker 2 executes a heating cooking process of heating and cooking the ingredients according to a pre-determined program based on the dishes (frozen vegetables, frozen meat, etc.) of the selected cooking menu.

[0045] Hereinafter, in the present embodiment, the case where the heating cooker 2 is used as an automatic cooker will be described.

[0046] The heating cooker 2 of the present embodiment has a "pressure cooking function" for cooking ingredients in a pressurized state where the cooking space S1 is at a pressure higher than atmospheric pressure. In the Figure 2 display operation unit 6 shown, a pressure cooking menu and a non-pressure cooking menu for performing pressure cooking can be selected. The display operation unit 6 functions as a cooking menu selection unit for selecting a cooking menu. In addition to selecting the pressure cooking function, a "vacuum cooking function" for cooking ingredients in a vacuum state where the cooking space S1 is at a pressure lower than atmospheric pressure can also be selected.

[0047] The heating cooker 2 is not limited to the case of having a pressure cooking function, and may also be the case of not having a pressure cooking function.

[0048] Figures 1 to 5The heating cooker 2 shown includes a container 4 ( Figure 3 、 Figure 5 ), a main body portion 8 that houses the container 4, and a lid 10.

[0049] The container 4 is a cylindrical container with a bottom and an open upper surface. The container 4 forms a cooking space S1 inside, and a stirring body 5 is provided in the cooking space S1. The stirring body 5 is a component for stirring the foodstuffs stored in the container 4, has a shape along the inner bottom surface 4B of the container 4, and stirs the foodstuffs from below. The detailed structure of the stirring body 5 will be described later.

[0050] The main body portion 8 is a cylindrical component with a bottom and an open upper surface. Various components for operating the heating cooker 2 are built in the main body portion 8. For example, as Figure 5 shown, a heater 9 as a heating portion for heating the container 4 and a temperature sensor 7 as a temperature detection portion for detecting the internal temperature of the container 4 are built in the bottom side of the main body portion 8. Figure 5 The temperature sensor 7 shown is provided at the upper center of the main body portion 8 so as to detect the temperature of the bottom of the container 4, and indirectly detects and obtains the internal temperature of the container 4 by detecting the temperature of the bottom of the container 4. The temperature sensor 7 is schematically shown in Figure 5 .

[0051] Not limited to the temperature sensor 7 that detects the temperature of the bottom of the container 4, any structure can be used as the temperature detection portion as long as it can directly or indirectly detect and obtain the internal temperature of the container 4. For example, the following sensors (1) to (3) can be used as the temperature detection portion.

[0052] (1) A temperature sensor that indirectly detects the internal temperature of the container 4 by measuring the temperature of a heating plate in contact with the heating plate provided on the lid 10;

[0053] (2) A temperature sensor that projects into the internal space of the container 4 from the lid 10 and directly measures the internal temperature of the container 4; and

[0054] (3) A pressure sensor built in the lid 10 that indirectly detects the internal temperature of the container 4 by measuring the internal pressure of the container 4.

[0055] The above-mentioned various temperature detection portions can be provided in the heating cooker 2 alone or in any combination. In addition, sensors of different types from (1) to (3) can also be used.

[0056] As Figure 5As shown, a control unit 11 is also built into the heating cooker 2. The control unit 11 is a component for controlling the operation of each component of the heating cooker 2, and is electrically connected to each component. The control unit 11 is composed of, for example, a microcomputer having a circuit substrate. The control unit 11 of this embodiment includes a first substrate 11A built into the cover 10 and a second substrate 11B built into the main body 8. The first substrate 11A is a substrate having a microcomputer, which is electrically connected to the display operation unit 6 and is linked to the display operation unit 6 (keys, touch panel, remote operation, etc.). The first substrate 11A receives input information from the display operation unit 6 and sends heating control information based on the input information to the second substrate 11B. The second substrate 11B is a substrate for controlling the heater 9, is electrically connected to the heater 9, and controls the heater 9 based on the heating control information received from the first substrate 11A. The first substrate 11A and the second substrate 11B are connected by wire via a flat cable or the like. In Figure 5 schematically shows the first substrate 11A and the second substrate 11B constituting the control unit 11.

[0057] The control unit 11 of this embodiment has a quantity determination function for determining the quantity of food. The quantity determination function can be realized, for example, by enabling the user to select the quantity in the display operation unit 6, or by estimating the temperature change of the temperature sensor 7 in the heating and cooking process described later. The quantity determination function can be realized by any method without being limited to these methods.

[0058] If Figure 1 、 Figure 3 As shown in , the main body 8 axially supports the cover 10 so that it can rotate from a substantially horizontal position to a substantially vertical position (arrow R1). As a result, the cover 10 can rotate in the vertical direction and the depth direction.

[0059] The cover 10 is a component for opening and closing the main body 8 and the container 4. Various components for operating the heating cooker 2 are built into the cover 10. Figure 1 、 Figure 2 As shown in , a display operation unit 6 is provided on the upper surface of the cover 10. The display operation unit 6 is a component that has both the function of a "display unit" for displaying various information related to the heating cooker 2 to the user and the function of an "operation unit" for the user to operate the heating cooker 2, and is composed of, for example, a touch panel, a physical button, etc. The display operation unit 6 is not limited to a structure that has the functions of a display unit and an operation unit, and a display unit and an operation unit may be provided separately. Regarding the operation unit, it is not limited to the case where the user directly operates the heating cooker 2, and it may also be operated indirectly by remote operation via the user's smartphone, etc. As long as the user can operate the heating cooker 2, any structure can be used.

[0060] ​The lid 10 includes an outer lid 12 and an inner lid 14. The outer lid 12 is a lid for opening and closing the upper surface opening of the main body portion 8, and the inner lid 14 is a lid for sealing the upper surface opening of the container 4. The inner lid 14 is detachably mounted on the inner side (lower surface side) of the outer lid 12. In Figure 3 it shows the state where the inner lid 14 is removed from the outer lid 12, and in Figure 4A it shows the state where the inner lid 14 is mounted on the outer lid 12.

[0061] As Figure 1 、 Figure 2 shown, the outer lid 12 includes a vent 16 and a handle 201.

[0062] The vent 16 is an opening for ventilating the cooking space S1 of the container 4 to the outside. The vent 16 switches between a communicating state in which it communicates with the cooking space S1 and a non-communicating state in which it does not communicate through a pressure reducing valve 26 described later. In the communicating state, the pressure in the cooking space S1 becomes atmospheric pressure. In the non-communicating state, the cooking space S1 is sealed by the inner lid 14 and becomes a pressure independent of atmospheric pressure.

[0063] The handle 201 is a component for the user to perform a rotational operation to switch the locked state / unlocked state of the lid 10. The handle 201 is rotationally operated (arrow R2) about a rotation axis Ax1 extending in the thickness direction of the lid 10. The thickness direction of the lid 10 is substantially the same as the vertical direction in the state where the lid 10 is closed ( Figure 1 、 Figure 2 ), and is substantially the same as the direction perpendicular to the paper surface in the state where the lid 10 is open ( Figure 3 ).

[0064] As Figure 3 、 Figure 4A shown, the inner lid 14 has an inner lid main body portion 20 and a gasket 22.

[0065] The inner lid main body portion 20 is a part corresponding to the main body portion of the inner lid 14 and has a substantially circular plate shape. A gasket 22 is mounted on the outer peripheral portion of the inner lid main body portion 20. The gasket 22 is a substantially circular ring-shaped component mounted on the outer peripheral portion of the inner lid main body portion 20 and is made of an elastic material such as rubber. When the lid 10 is closed, the gasket 22 abuts against the upper end portion 4A of the container 4 to seal the cooking space S1.

[0066] A safety valve (first valve) 24, a pressure reducing valve (second valve) 26, and a pressure regulating valve (third valve) 28 are provided in the inner lid main body portion 20.

[0067] The safety valve 24, the pressure reducing valve 26, and the pressure regulating valve 28 are all valves mounted on the inner lid main body portion 20 and are arranged so as to be exposed to the cooking space S1. As Figure 5As shown, an air vent space S2 communicating with the air vent 16 is provided on the upper surface side of the inner lid main body 20. The safety valve 24, the pressure reducing valve 26, and the pressure regulating valve 28 operate in such a way as to switch the communication state / non-communication state between the cooking space S1 and the air vent space S2.

[0068] The safety valve 24 is a valve that operates spontaneously according to the pressure rise in the cooking space S1. The safety valve 24 is arranged at a position where the cooking space S1 is sealed, and moves from the sealed position to the open position corresponding to the pressure in the cooking space S1 rising above a specified pressure. The safety valve 24 prevents the cooking space S1 from becoming over-pressurized and does not operate during normal use.

[0069] The pressure reducing valve 26 is a valve that operates mainly under the control of the control unit 11. The pressure reducing valve 26 can move between a sealed position where the cooking space S1 is sealed and an open position where it is open to the atmospheric pressure, and the position is controlled by the control unit 11. By moving the pressure reducing valve 26 to the open position, the pressure in the cooking space S1 can be restored to the atmospheric pressure. A valve drive unit 40 is provided above the pressure reducing valve 26, and the control unit 11 controls the position of the pressure reducing valve 26 by driving the valve drive unit 40. The pressure reducing valve 26 can also be called an "opening and closing valve".

[0070] The pressure regulating valve 28 is a valve for pressure cooking, and is arranged at a position where the cooking space S1 is sealed in the same way as the safety valve 24, and moves from the sealed position to the open position corresponding to the pressure in the cooking space S1 rising above a specified pressure (a pressure lower than the specified pressure of the safety valve 24). The pressure regulating valve 28 is a valve that operates during normal use, and has a function of maintaining the cooking space S1 in a pressurized state of 1 atm or more (for example, 1.5 atm). By using pressure cooking with the pressure regulating valve 28, the food ingredients can be heated at a high temperature of 100 degrees or more, promoting the completion of the food ingredients and shortening the heating time.

[0071] The pressure reducing valve 26 and the pressure regulating valve 28 of the present embodiment are integrally provided. Figure 4D 、 Figure 4E is a longitudinal sectional view showing an enlarged view of the peripheral part of the pressure reducing valve 26 and the pressure regulating valve 28. Figure 4D shows a state where both the pressure reducing valve 26 and the pressure regulating valve 28 are in the sealed position, Figure 4E shows Figure 4D a state where the pressure reducing valve 26 shown in

[0072] As shown in Figure 4D 、 Figure 4EAs shown in the figure, a first valve cover 70 is provided at a position facing the cooking space S1. The first valve cover 70 is a cover member that houses components such as a pressure reducing valve 26 inside and is fixed to the inner cover main body 20. The first valve cover 70 is provided with a plurality of through holes 72. The pressure reducing valve 26 is a rod-shaped component that is inserted through an opening 74 provided in the inner cover main body 20 and receives an upward acting force F1 from a first spring 76. The pressure reducing valve 26 that receives the acting force F1 is inserted through an opening 78 provided in the pressure regulating valve 28 and abuts against the upper part of the pressure regulating valve 28 in a manner that blocks the opening 78 and seals it, as Figure 4D shown in the figure.

[0073] As Figure 4E shown in the figure, if a downward pressing force F2 is applied to the upper end of the pressure reducing valve 26 from the valve driving unit 40 and exceeds the acting force F1 of the first spring 76, the first spring 76 contracts and the pressure reducing valve 26 relatively descends with respect to the pressure regulating valve 28 and the like. As a result, the opening 78 of the pressure regulating valve 28 blocked by the pressure reducing valve 26 is opened, and the cooking space S1 communicates with the ventilation space S2. As described above, the pressure reducing valve 26 moves from the sealed position to the open position through the control of the control unit 11 over the valve driving unit 40.

[0074] The pressure regulating valve 28 is engaged with the pressure reducing valve 26 and is covered from the outside by a second valve cover 80. The second valve cover 80 has a through hole 81 through which the upper end portion of the pressure reducing valve 26 can slideably pass and a through hole 83 different from the through hole 81. A spring 82 is provided between the second valve cover 80 and the pressure regulating valve 28, and the pressure regulating valve 28 receives a downward acting force F3 from the second spring 82. The lower end portion 84 of the pressure regulating valve 28 that receives the acting force F3 abuts against a part of the second valve cover 80 and seals it. As Figure 4D shown in the figure, when the pressure in the cooking space S1 rises, an upward pressing force F4 is applied to the pressure reducing valve 26. When the upward pressing force F4 exceeds the downward acting force F3, the second spring 82 contracts and the pressure regulating valve 28 and the pressure reducing valve 26 rise integrally. As a result, a gap is generated between the pressure regulating valve 28 and the second valve cover 80, and the cooking space S1 communicates with the ventilation space S2. As described above, the pressure regulating valve 28 moves from the sealed position to the open position corresponding to the pressure in the cooking space S1 rising above a specified pressure.

[0075] The pressure reducing valve 26 and the pressure regulating valve 28 are not limited to Figure 4D 、 Figure 4E the integrated structure shown in the figure, and may also be provided at different locations and operate independently.

[0076] As Figure 1 、 Figure 2As shown, a handle 50 is also provided on the heating cooker 2. The handle 50 is a part for the user to hold the heating cooker 2, and a pair of them are provided on the left and right. The handle 50 has a shape in which a part of the upper end of the main body 8 and a part of the lower end of the lid 10 protrude horizontally respectively.

[0077] As Figure 4C , Figure 4B shown, the stirring body 5 is configured to be rotatable about a central axis Ax2 extending vertically, and includes a rotation center portion 52, a rotation shaft 53, an end portion 54, and a bending portion 56.

[0078] The rotation center portion 52 is a part located at the rotation center of the stirring body 5 and is fitted to the upper end of the rotation shaft 53. The rotation shaft 53 is a shaft-like member for rotating the stirring body 5, and is connected to the rotation driving portion 58 shown in Figure 5 and is rotationally driven about the central axis Ax2. By being rotationally driven by the rotation shaft 53, the stirring body 5 including the rotation center portion 52 is integrally rotationally driven.

[0079] As Figure 4B , Figure 4C shown, the stirring body 5 of the present embodiment can rotate about the central axis Ax2 in both the first rotation direction V1 and the second rotation direction V2 opposite to the first rotation direction V1. Hereinafter, the rotation in the first rotation direction V1 is referred to as "reverse rotation", and the rotation in the second rotation direction V2 is referred to as "forward rotation".

[0080] The end portion 54 is an end of the stirring body 5 located at a position far from the rotation center portion 52 and is close to the inner side surface 4C of the container 4. The bending portion 56 is a part connecting the rotation center portion 52 and the end portion 54, and has a gently curved outer shape when looking down at the inner bottom surface 4B of the container 4. The bending portion 56 of the present embodiment has a bending shape in which the portion between the rotation center portion 52 and the end portion 54 is recessed in the second rotation direction V2 as the forward rotation direction. A recess 60 is formed in the central portion of the stirring body 5 and is recessed in the second rotation direction V2 starting from an imaginary line connecting the rotation shaft 53 and the end portion 54.

[0081] A lid member 62 is also provided near the stirring body 5. The lid member 62 is a member for covering and protecting the driving portions such as the rotation shaft 53 in the stirring body 5, and is erected on the inner bottom surface 4B of the container 4.

[0082] The stirring body 5 of the present embodiment has a shape along the inner bottom surface 4B of the container 4 and the outer peripheral surface of the lid member 62. By providing such a stirring body 5, the food materials arranged in the cooking space S1 are stirred from below, so that compared with the structure for stirring the food materials from above, it is easier to stir the whole food materials and can promote the stirring of the food materials.

[0083] AsFigure 5 As shown, the inner lid main body 20 has a protrusion 22A at a position close to the upper end portion 4A of the container 4. The protrusion 22A is a part of the gasket 22 that constitutes the outer peripheral portion of the inner lid main body 20, and protrudes downward toward the cooking space S1 of the container 4. By providing the protrusion 22A, the sealing performance between the inner lid 14 and the container 4 can be improved. Especially in the pressurized state where the pressure in the cooking space S1 is higher than the atmospheric pressure, the protrusion 22A contacts the inner side surface 4C of the container 4 and functions to improve the sealing performance.

[0084] The protrusion 22A is disposed at a position close to the inner side surface 4C of the container 4. When cooking in the state where the lid 10 is closed, steam or the like is generated in the cooking space S1, water droplets adhere to the protrusion 22A, and the water droplets adhering to the protrusion 22A fall near the outer peripheral portion of the inner bottom surface 4B of the container 4 (arrow B).

[0085] As Figure 4B shown, the container 4 also has ribs 64. The ribs 64 are protrusions provided on the inner side surface of the container 4 and are provided so as to extend in the vertical direction. The container 4 of the present embodiment has two ribs 64 provided at opposed positions, but the arrangement and number of the ribs 64 are not limited thereto, and there may be a case where there are no ribs 64. The ribs 64 have a function of contacting the food material being stirred by the rotation of the stirring body 5 so that the food material falls on the side opposite to the traveling direction of the stirring body 5, and have an effect of promoting the convection and stirring of the food material.

[0086] The heating cooker 2 having the above structure executes a prescribed heating cooking process according to the cooking menu set through the display operation unit 6. When the heating cooker 2 executes the heating cooking process, based on the detected temperature of the temperature sensor 7, the set temperature corresponding to each cooking menu is used as the target temperature, and the driving of the heater 9, the stirring body 5, etc. is controlled.

[0087] With the pressure reducing valve 26 closed, the heater 9 is energized to heat the container 4 to a temperature above room temperature, thereby creating a pressurized state where the internal pressure of the container 4 is 1 atm or more. Thus, it is possible to perform "pressure cooking" for pressure-heating the food material in a state where the pressure in the cooking space S1 rises within the range below the prescribed pressure at which the pressure regulating valve 28 operates.

[0088] The heating cooker 2 having the above structure particularly has a cooking menu dedicated to thawing for thawing frozen food materials. Using Figure 6 , an example of the heating cooking process corresponding to this cooking menu will be described.

[0089] Figure 6 is a graph showing an example of the temperature change and stirring speed in the heating cooking process corresponding to the cooking menu dedicated to thawing executed by the heating cooker 2 of the present embodiment.

[0090] In Figure 6 it, the horizontal axis represents "time", and the vertical axis represents "temperature" and "stirring". Regarding "temperature", the detected temperature of the temperature sensor 7 is represented by a solid line, and the estimated temperature of the food material is represented by a dotted line. Regarding "stirring", the rotation speed of the stirring body 5 is represented by a bar graph, and the "reverse rotation" in the first rotation direction V1 and the "forward rotation" in the second rotation direction V2 are represented differently.

[0091] Based on the selected cooking menu, the control unit 11 performs a heating cooking process of controlling the energization of the heater 9 in such a way that the detected temperature of the temperature sensor 7 approaches the set temperature on the basis of setting a prescribed set temperature.

[0092] As Figure 6 shown, the control unit 11 performs a first heating process according to the start of the cooking menu, and then continues to perform a second heating process.

[0093] The control unit 11 performs a first process in the first heating process, and then continues to perform a second process. The first process is a process of thawing frozen food materials starting from the surface. Since frozen food materials contain moisture (ice), most of the individual food materials constituting the frozen food materials are tightly frozen (such as minced meat, etc.). At the end of the first process, the individual food materials are in a thawed state while being in a tightly frozen state. The second process is a process of separating and dispersing the individual food materials by stirring the frozen food materials thawed in the tightly frozen state.

[0094] The control unit 11 sets the set temperature to a first prescribed temperature T1 in the first process. The first prescribed temperature T1 is a temperature of 65 degrees or less, and in the present embodiment, it is particularly set in the range of 55 degrees or more and 65 degrees or less (for example, 60 degrees).

[0095] The initial temperature of the frozen food is relatively low (for example, 3 degrees). In Figure 6 the first process shown, the control unit 11 continuously energizes the heater 9 until the detected temperature of the temperature sensor 7 reaches the first prescribed temperature T1. Thus, the frozen food materials are heated and thawed.

[0096] When the detected temperature of the temperature sensor 7 reaches the first prescribed temperature T1, the control unit 11 performs a temperature control of repeatedly turning on / off the heater 9 in such a way that the detected temperature of the temperature sensor 7 is maintained at the first prescribed temperature T1. Thus, the frozen food materials are heated and thawed. The control unit 11 ends the first process and transfers to the second process, for example, at a timing when the temperature control has continued for a prescribed time or at a timing when a prescribed time has elapsed since the start of the first process.

[0097] In the first process, according to the cooking menu, the stirring body 5 is operated at a low rotational speed or stopped. When the stirring body 5 is stopped to thaw the frozen food material, heat is efficiently transferred in a state where the frozen food material is immersed in a liquid such as water or a seasoning liquid. Therefore, in many cooking menus, the stirring body 5 is stopped. However, for example, when the frozen food material contacts the inner bottom surface 4B of the container 4, or when using food materials composed of fine particle aggregates such as frozen minced meat or fish paste, the temperature of the portion where the food material is in close contact with the container 4 easily rises, and protein coagulation easily occurs. Therefore, by operating the stirring body 5 at a low rotational speed of 10 rpm or less, the position of the frozen food material is moved to suppress local coagulation.

[0098] In the second process, the control unit 11 sets the set temperature to the second specified temperature T2. The second specified temperature T2 is a temperature higher than the first specified temperature T1 in the first process. In the present embodiment, it is particularly set in the range of 65 degrees or more and 85 degrees or less (for example, 70 degrees).

[0099] The control unit 11 further drives the stirring body 5 by starting the second process, thereby heating and stirring the food material. Since heat is dispersed by stirring the food material, the detected temperature of the temperature sensor 7 disposed at the bottom of the container 4 temporarily decreases. In contrast, by changing the set temperature to the second specified temperature T2 higher than the first specified temperature T1, the amount of power supplied to the heater 9 is increased, thereby suppressing the heating of the food material from becoming insufficient due to the temporary temperature drop.

[0100] When the control unit 11 of the present embodiment rotationally drives the stirring body 5 in the second process, it executes control of alternately performing forward rotation and reverse rotation. In Figure 6 the example shown, forward rotation and reverse rotation are alternately executed from the start of forward rotation for the same duration (for example, 3 seconds to 5 seconds) and the same rotational speed R1 (for example, 20 rpm to 30 rpm). It is not limited to this case, and it may start from reverse rotation, and the respective durations and rotational speeds of forward rotation and reverse rotation may be set to arbitrary values.

[0101] When the detected temperature of the temperature sensor 7 reaches the second specified temperature T2, the control unit 11 executes temperature control of repeatedly turning on and off the heater 9 so as to maintain the detected temperature of the temperature sensor 7 at the second specified temperature T2. The control unit 11 ends the second process and transfers to the second heating process, for example, at a timing when the temperature control has continued for a specified time or at a timing when a specified time has elapsed since the start of the second process.

[0102] During the second heating process, the control unit 11 sets the set temperature to the third specified temperature T3. The third specified temperature T3 is a temperature higher than the first specified temperature T1 and the second specified temperature T2 in the first heating process. In this embodiment, it is particularly set to a temperature of 100 degrees or more (for example, 100 degrees).

[0103] The second heating process is a process that is also performed in the cooking of non-frozen room-temperature ingredients. It is a final cooking process that heats the ingredients to around 100 degrees and transfers heat to the center of the ingredients, enabling the ingredients to be edible.

[0104] During the second heating process, the control unit 11 also continues to use the agitator 5 for heating and stirring. As the stirring mode of the agitator 5 in the second heating process, the control unit 11 of this embodiment maintains the stirring mode of the agitator 5 in the second process of the first heating process and alternately performs forward rotation and reverse rotation. Through this stirring, the retention of the ingredients can be suppressed, and heat can be evenly transferred to the ingredients.

[0105] The control unit 11 controls in the following manner: after performing forward rotation and reverse rotation a specified number of times respectively, the stirring speed is reduced to a rotation speed R2 (for example, 10 rpm) lower than the rotation speed R1, and the agitator 5 is rotated in one direction (forward rotation in the example shown in Figure 6 The rotation direction is not necessarily forward rotation, and it can also be reverse rotation. In addition, it can also be a rotation direction that alternates between forward rotation and reverse rotation instead of one direction.

[0106] When the detected temperature of the temperature sensor 7 reaches the third specified temperature T3, the control unit 11 performs temperature control that repeatedly turns the heater 9 on and off in such a way that the detected temperature of the temperature sensor 7 is maintained at the third specified temperature T3. The control unit 11 ends the second heating process, for example, at a timing when the temperature control has continued for a specified time or at a timing when a specified time has elapsed since the start of the second heating process.

[0107] Corresponding to the end of the second heating process, the control unit 11 causes the display operation unit 6 to display that the cooking menu for thawing cooking has ended, thereby notifying the user.

[0108] According to the above heating and cooking process, as a process for thawing and cooking frozen food, in the first heating process, the ingredients are heated and thawed in the first temperature range (low temperature range) from the initial temperature (for example, 3 degrees) to the second specified temperature T2 (for example, 70 degrees). In the subsequent second heating process, which is a cooking completion process common to the cooking of room-temperature ingredients, the ingredients are heated in the second temperature range (high temperature range) from the second specified temperature T2 (for example, 70 degrees) to the third specified temperature T3 (for example, 100 degrees).

[0109] In the first heating step, after performing a first process in which the agitator 5 does not operate or operates at a low speed and the heater 9 operates, a second process in which both the agitator 5 and the heater 9 operate is performed.

[0110] In the first process, the food ingredients are not agitated or agitated at a low speed and heated, thereby promoting thawing from the surface of the food ingredients. When the food ingredients are agitated in the subsequent second process, it is easy to disperse the tightened portions of the food ingredients. If the food ingredients are in a state of being immersed in a liquid, heat can be efficiently transferred to the frozen food ingredients via the liquid. In addition, not limited to the state where the food ingredients are immersed in the liquid from the beginning, heat is also easily transferred efficiently by the liquid that flows out from the surface of the food ingredients due to the heating accompanying the heating process and accumulates around the food ingredients.

[0111] The set temperature of the first process is set to a first specified temperature T1 of 65 degrees or less. In the first process, by heating the food ingredients at a relatively low temperature, thawing of the food ingredients can be performed in a state where thermal denaturation of proteins is less likely to occur, thereby improving the defective conditions of the cooking completion state. In particular, by setting the first specified temperature T1 to 55 degrees or more and 65 degrees or less, thawing of the food ingredients can be promoted while suppressing thermal denaturation of proteins, and the tightened portions of the food ingredients are easily dispersed by agitation in the subsequent second process.

[0112] In the second process, by heating while agitating the food ingredients, the tightened portions of the food ingredients generated during freezing can be separated from each other while thawing the food ingredients. By heating the food ingredients to a certain extent in the first process and then agitating the food ingredients in the second process, the food ingredients can be efficiently dispersed. In particular, the agitator 5 of the present embodiment has a shape along the inner bottom surface 4B of the container 4 and agitates the food ingredients from below, so it is easy to agitate the entire food ingredients and the food ingredients can be efficiently dispersed.

[0113] The set temperature of the second process is set to a second specified temperature T2 of 65 degrees or more and 85 degrees or less. By increasing the set temperature in the second process, it is easy to ensure a sufficient heating amount even when the detected temperature of the temperature sensor 7 temporarily decreases due to agitation of the food ingredients, which also helps to shorten the cooking time.

[0114] The agitation in the second process is performed by alternately performing forward rotation and reverse rotation. Compared with the case of continuously rotating only in one direction, the resistance when the agitator 5 contacts the food ingredients with a large number of tightened portions can be suppressed from becoming too large. Thereby, the occurrence of failures or defects in the heating cooker 2 can be suppressed.

[0115] In the second heating process after the first heating process, the heating and stirring of the food ingredients are continued after the second process. The second heating process is a process of cooking the food ingredients until they are thoroughly cooked to the center to achieve the desired state of cooking. The set temperature of the second heating process is set to a third specified temperature T3 of 100 degrees or more, so the food ingredients can be heated strongly.

[0116] By making the stirring speed of the stirring body 5 relatively slower from the middle of the second heating process, the cooking deformation of the food ingredients can be suppressed, and the control becomes easier by continuously rotating in one direction.

[0117] Figure 6 The heating and cooking process shown is executed when the "Thawing" cooking menu for thawing frozen food ingredients is selected through the display operation unit 6. As long as the user can directly or indirectly recognize that it is a thawing cooking menu on the display screen of the display operation unit 6.

[0118] Not limited to the case of being selected through the display operation unit 6, the control unit 11 can also determine whether it is frozen or not based on the detected temperature of the temperature sensor 7 during the execution / execution process of heating and cooking. In the case of automatically determining that it is frozen food ingredients, execute Figure 6 the control shown.

[0119] Figure 6 The cooking menu of the heating and cooking process shown can be applied to, for example, frozen minced meat with turnips, frozen curry, frozen beef stew with potatoes, frozen beef rice, etc. By applying Figure 6 the heating and cooking process shown to these food ingredients, it is possible to efficiently heat and thaw the food ingredients while suppressing the thermal denaturation of proteins and spreading the tightened parts of the food ingredients, resulting in an improvement in the final quality.

[0120] According to Figure 6 the heating and cooking process shown, for example, in the case of using food ingredients frozen in a state where minced meat, thin slices of meat, etc. are fastened to each other, in the first process, thawing is promoted by maintaining a temperature that does not reach the protein coagulation temperature but promotes thawing (the first specified temperature T1), and in the second process, by repeatedly rotating forward and backward, the food ingredients thawed in the first process are spread out and loosened. In the second heating process, it is heated and cooked to 100 degrees or more. As a result, the food ingredients do not solidify while maintaining the frozen shape, and the thawing and cooking of the food ingredients can be completed in a loosely spread state.

[0121] In addition, not limited to frozen food ingredients, the heating and cooking process shown can also be executed on food ingredients that combine frozen food ingredients and non-frozen food ingredients. Figure 6 the heating and cooking process shown.

[0122] (Function and Effect)

[0123] As described above, the heating cooker 2 of the present embodiment includes: a container 4 that houses food ingredients; a stirring body 5 that rotates in a manner of stirring the food ingredients; a main body portion 8 that houses the container 4; a lid 10 that is disposed above the container 4 and can be opened and closed; a heater 9 (heating portion) that heats the container 4; a temperature sensor 7 (temperature detection portion) that detects temperature; a display operation portion 6 (operation portion) that is used for a user to select a cooking menu and perform operations; and a control portion 11 that controls the heater 9 and the stirring body 5 based on the detection temperature of the temperature sensor 7 according to the cooking menu selected through the display operation portion 6. In a cooking menu for thawing frozen food ingredients, the control portion 11 executes a first heating process of operating the heater 9 to heat the food ingredients in a first temperature range. The first heating process includes: a first step of operating the heater 9 in a state where the stirring body 5 is stopped or operating; and a second step of operating the heater 9 in a state where the stirring body 5 is operating after the first step.

[0124] According to such a heating cooker 2, in the first heating process, in the first step, heating is performed without stirring or, for example, in a state of stirring at a low rotation speed. Thus, after heating the surface and the inside of the frozen food ingredients to a certain extent, in the second step, heating is performed in a stirred state, so that the tightened portions of the food ingredients generated during freezing can be separated and dispersed. After that, for example, by further heating the food ingredients at a higher temperature in the second heating process, it is possible to improve the defective conditions of the cooked state where the proteins coagulate into lumps in a state where the food ingredients are in close contact with each other, or uneven heating occurs due to non-uniform heating.

[0125] In addition, in the heating cooker 2 of the present embodiment, after the first heating process, the control portion 11 executes a second heating process of operating the heater 9 (heating portion) to heat the food ingredients in a second temperature range higher than the first temperature range. According to such a heating cooker 2, it is possible to improve the defective conditions of the cooked state where the proteins coagulate into lumps in a state where the food ingredients are in close contact with each other, or uneven heating occurs due to non-uniform heating.

[0126] In addition, in the heating cooker 2 of the present embodiment, the first temperature range includes a first specified temperature T1 of 65 degrees or less, and the control portion 11 executes control to heat at the first specified temperature T1 in the first heating process. According to such a heating cooker 2, by setting the first specified temperature T1 to 65 degrees or less, it is possible to heat the food ingredients in a state where thermal denaturation of proteins hardly occurs, and it is possible to suppress a decrease in the texture of the food ingredients and improve the final quality.

[0127] In addition, in the heating cooker 2 of the present embodiment, the first specified temperature T1 is 55 degrees or more and 65 degrees or less. According to such a heating cooker 2, it is possible to promote the thawing of food ingredients while suppressing the thermal denaturation of proteins.

[0128] Further, in the heating cooker 2 of the present embodiment, the control unit 11 controls the heater 9 (heating unit) in the following manner: heating is performed at the first specified temperature T1 in the first process, and heating is performed at a second specified temperature T2 higher than the first specified temperature T1 in the second process. According to such a heating cooker 2, by raising the heating temperature in the second process where stirring is performed, it is easy to ensure a sufficient heating amount even when the detected temperature of the temperature sensor 7 temporarily drops due to the stirring of the food ingredients, which helps to shorten the cooking time.

[0129] In addition, in the heating cooker 2 of the present embodiment, the second specified temperature T2 is 65 degrees or more and 85 degrees or less. According to such a heating cooker 2, by setting the second specified temperature T2 to 65 degrees or more and 85 degrees or less, it is also possible to suppress the thermal denaturation of proteins to some extent and easily ensure a sufficient heating amount.

[0130] Further, in the heating cooker 2 of the present embodiment, the second temperature range includes a third specified temperature T3, and the control unit 11 controls the heater 9 (heating unit) to perform heating at the third specified temperature T3 in the second heating process. According to such a heating cooker 2, by setting the third specified temperature T3 to a desired temperature, it is possible to promote the thawing of food ingredients.

[0131] Further, in the heating cooker 2 of the present embodiment, the third specified temperature T3 is 100 degrees or more. According to such a heating cooker 2, cooking can be completed in a fully edible state.

[0132] In addition, in the heating cooker 2 of the present embodiment, when the control unit 11 operates the stirring body 5 in the second process, the first rotation operation of operating the stirring body 5 in the first rotation direction V1 and the second rotation operation of operating the stirring body 5 in the second rotation direction V2 opposite to the first rotation direction V1 are alternately executed. According to such a heating cooker 2, even when there are fastened parts or hard parts remaining on the food ingredients, it is difficult to apply an excessive load to the stirring body 5 when the stirring body 5 comes into contact with the food ingredients.

[0133] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 controls the stirring body 5 such that the rotation speed of the stirring body 5 in the second process is faster than the rotation speed of the stirring body 5 in the first process. According to such a heating cooker 2, in the second process, it is easy to separate and disperse the individual food ingredients constituting the frozen food ingredients from each other.

[0134] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 controls the agitator 5 such that the rotation time of the agitator 5 in the second process is longer than the rotation time of the agitator 5 in the first process. According to such a heating cooker 2, in the second process, it is easy to separate and disperse the respective food materials constituting the frozen food material from each other.

[0135] Further, in the heating cooker 2 of the present embodiment, the control unit 11 controls such that both the heater 9 (heating unit) and the agitator 5 operate in the second heating process. According to such a heating cooker 2, it is possible to cook the food material to the center and process it into a desired state in the second heating process.

[0136] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 controls the agitator 5 such that the rotation speed R2 of the agitator 5 in the second heating process is slower than the rotation speed R1 of the agitator 5 in the second process of the first heating process. According to such a heating cooker 2, it is possible to suppress the cooking deformation of the food material caused by agitation.

[0137] (Modification example)

[0138] The heating cooker 2 of the present embodiment may also execute Figure 7 the heating cooking process shown in Figure 6 instead of the heating cooking process shown in

[0139] Figure 7 is a graph showing an example of the temperature change and the stirring speed in the heating cooking process corresponding to the cooking menu dedicated to thawing cooking executed by the heating cooker 2 of the present embodiment.

[0140] Figure 7 The heating cooking process shown in Figure 6 differs from the heating cooking process shown in

[0141] in that the set temperatures in the first process and the second process of the first heating process are the same first specified temperature T1. Figure 7 According to the heating cooking process shown in

[0142] since the set temperature in the first heating process is maintained at the first specified temperature T1 of 65 degrees or less, it is possible to more effectively suppress the thermal denaturation of proteins. Figure 6 Compared with the heating cooking process shown in

[0143] (Function and Effect)

[0144] In the heating cooker 2 of the present embodiment, the control unit 11 controls the heater 9 (heating unit) to perform heating at the first specified temperature T1 in the first process and the second process. According to such a heating cooker 2, especially when the amount of food ingredients is small, by applying the same heating temperature in both the first process and the second process, it is possible to more effectively suppress the thermal denaturation of proteins and to perform control simply.

[0145] As described above, the invention of the present disclosure has been described by citing the above-described embodiments, but the invention of the present disclosure is not limited to the above-described embodiments. For example, Figure 6 , Figure 7 The time and set temperature of each process shown can also be set to specifications that are appropriately changed according to the amount of food ingredients, etc. For example, regarding Figure 6 the second specified temperature T2 of the second process shown, it can also be set to a relatively low temperature (for example, about 70 degrees) when the amount of food ingredients is small, and set to a relatively high temperature (for example, about 85 degrees) when the amount of food ingredients is large. Thereby, it is possible to impart an appropriate heating amount according to the amount of food ingredients, which helps to improve the cooking completion state of frozen food ingredients.

[0146] The present disclosure has been fully described with reference to the drawings and in association with preferred embodiments, but various modifications and changes are obvious to those skilled in the art. These modifications and changes should be understood to be included in the present disclosure as long as they do not depart from the scope of the invention based on the appended claims. In addition, combinations and order changes of elements in each embodiment can be achieved without departing from the scope and spirit of the present disclosure.

[0147] By appropriately combining any of the various modification examples of the above-described embodiments, the effects possessed by each can be achieved.

[0148] Industrial Applicability

[0149] The present disclosure can be applied to any heating cooker that heats and cooks food ingredients.

Claims

1. A heating cooker, wherein: The heating cooker comprises: A container for storing food; A stirring body, which rotates in a manner of stirring the ingredients; A main body portion, which receives the container; A cover, which is disposed on the top of the container and can be opened and closed; a heating unit for heating the container; a temperature detection unit that detects temperature; An operating unit, which is used by a user to select a cooking menu and perform an operation; as well as a control unit that controls the heating unit and the stirring body based on the detected temperature of the temperature detection unit according to the cooking menu selected by the operation unit, The control unit executes a first heating step of operating the heating unit to heat the food in a first temperature range in a cooking menu for thawing frozen food. The first heating step includes: a first step of operating the heating unit while the stirring body is stopped or operated; and a second step of operating the heating unit after the first step while the stirring body is being operated.

2. The heating cooker according to claim 1, wherein: The control unit performs a second heating step after the first heating step, in which the control unit operates the heating unit to heat the food in a second temperature range higher than the first temperature range.

3. The heating cooker according to claim 1 or 2, wherein: The first temperature zone includes a first specified temperature below 65 degrees, The control unit performs control to heat at the first predetermined temperature in the first heating step.

4. The heating cooker according to claim 3, wherein: The first predetermined temperature is greater than or equal to 55 degrees and less than or equal to 65 degrees.

5. The heating cooker according to claim 3, wherein: The control unit controls the heating unit so that the heating unit performs heating at the first predetermined temperature in the first step and performs heating at a second predetermined temperature higher than the first predetermined temperature in the second step.

6. The heating cooker according to claim 5, wherein: The second predetermined temperature is greater than or equal to 65 degrees and less than or equal to 85 degrees.

7. The heating cooker according to claim 3, wherein: The control unit controls the heating unit so that the heating unit performs heating at the first predetermined temperature in the first step and the second step.

8. The heating cooker according to claim 2, wherein: The second temperature zone includes a third specified temperature, The control unit controls the heating unit so as to cause the heating unit to perform heating at the third predetermined temperature in the second heating step.

9. The heating cooker according to claim 8, wherein: The third predetermined temperature is 100 degrees or higher.

10. The heating cooker according to claim 1 or 2, wherein: When operating the agitator in the second step, the control unit alternately performs a first rotation operation of operating the agitator in a first rotation direction and a second rotation operation of operating the agitator in a second rotation direction opposite to the first rotation direction.

11. The heating cooker according to claim 1 or 2, wherein: The control unit controls the agitator so that the rotation speed of the agitator in the second step is faster than the rotation speed of the agitator in the first step.

12. The heating cooker according to claim 1 or 2, wherein: The control unit controls the stirring body so that the rotation time of the stirring body in the second step is longer than the rotation time of the stirring body in the first step.

13. The heating cooker according to claim 2, wherein: The control unit performs control so that both the heating unit and the stirring body are operated in the second heating step.

14. The heating cooker according to claim 13, wherein: The control unit controls the stirring body so that the rotation speed of the stirring body in the second heating step is lower than the rotation speed of the stirring body in the second step of the first heating step.

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