Heating cooker

Abstract

A heating cooker is provided with: a container for accommodating a food material; a main body part for accommodating the container; a lid which is disposed above the container and which can be opened and closed; a pressure regulating valve which is provided on the lid and which opens and closes so as to maintain the cooking space of the container at a predetermined pressure; a heating unit that heats the container; a temperature detection unit that detects a temperature; an operation unit for a user to select and operate a cooking menu; and a control unit that controls the heating unit on the basis of the temperature detected by the temperature detection unit on the basis of the cooking menu selected by the operation unit, the control unit controlling the heating unit such that the pressure in the cooking space varies depending on whether the state of the food material is frozen or not in a first cooking menu relating to the specific food material.

Description

Technical Field

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

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

[0003] The heating cooker of Patent Document 1 is an electric pressure cooker having a pressure cooking function.

[0004] Prior Art Documents

[0005] Patent Documents

[0006] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2011-015835 Summary of the Invention

[0007] However, in the heating cooker of Patent Document 1, a program that takes into account whether the food ingredient is frozen or not is not provided, and depending on the combination of the state of the food ingredient and the program, the completion state of cooking may deteriorate. When frozen food ingredients are frozen, cells are damaged, so after cooking, the taste deteriorates because frozen vegetables retain the fibrous texture of the vegetables, or the frozen meat becomes a state where droplets are easily generated and dehydration easily occurs.

[0008] An object of the present disclosure is to improve the poor completion state of cooking.

[0009] A heating cooker according to one aspect of the present disclosure includes: a container that stores food ingredients; a main body that stores the container; a lid that is disposed above the container and can be opened and closed; a pressure regulating valve that is provided on the lid and opens and closes in such a way as to maintain a predetermined pressure in the cooking space of the container; a heating unit that heats the container; a temperature detection unit that detects temperature; an operation unit that is used for a user to select a cooking menu and perform an operation; and a control unit that controls the heating unit based on the detected temperature of the temperature detection unit according to the cooking menu selected through the operation unit. The control unit controls the heating unit in a first cooking menu related to a specific food ingredient so that the pressure in the cooking space differs depending on whether the food ingredient is frozen or not.

[0010] Another aspect of the heating cooker according to the present disclosure includes: a container for containing food ingredients; a main body for containing the container; a lid disposed above the container and capable of opening and closing to seal the container; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit so that the pressure in the cooking space of the container is maintained at a predetermined specified pressure according to the cooking menu selected through the operation unit. In the first cooking menu related to specific food ingredients, the control unit controls the heating unit in such a way that the pressure in the cooking space varies depending on whether the food ingredients are frozen or not.

[0011] Another aspect of the heating cooker according to the present disclosure includes: a container for containing food ingredients; a main body for containing the container; a lid disposed above the container and capable of opening and closing; a pressure regulating valve provided on the lid for opening and closing in such a way that the cooking space of the container is maintained at a specified pressure; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit according to the cooking menu selected through the operation unit. In the cooking menu related to specific food ingredients, compared with the case where the food ingredients are not frozen, when the food ingredients are frozen, the control unit controls the heating unit in such a way that the duration of maintaining the pressure in the cooking space at the specified pressure is extended.

[0012] Another aspect of the heating cooker according to the present disclosure includes: a container for containing food ingredients; a main body for containing the container; a lid disposed above the container and capable of opening and closing to seal the container; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit so that the pressure in the cooking space of the container is maintained at a predetermined specified pressure according to the cooking menu selected through the operation unit. In the cooking menu related to specific food ingredients, compared with the case where the food ingredients are not frozen, when the food ingredients are frozen, the control unit controls the heating unit in such a way that the duration of maintaining the pressure in the cooking space at the specified pressure is extended.

[0013] According to the present disclosure, it is possible to improve the defective conditions of the cooking completion state. Description of the Drawings

[0014] Figure 1 It is a perspective view (state where the lid is closed) of the heating cooker according to Embodiments 1 and 2.

[0015] Figure 2 It is a perspective view of the heating cooker according to Embodiments 1 and 2 (with the lid closed).

[0016] Figure 3 It is a perspective view of the heating cooker according to Embodiments 1 and 2 (with the lid open).

[0017] Figure 4A It is a plan view showing the inside of the lid according to Embodiments 1 and 2.

[0018] Figure 4B It is a plan view showing the inside of the main body according to Embodiments 1 and 2.

[0019] Figure 4C It is an enlarged perspective view showing the stirring body according to Embodiments 1 and 2.

[0020] Figure 4D It is a longitudinal sectional view showing the peripheral structure of the pressure reducing valve and the pressure regulating valve according to Embodiments 1 and 2 in an enlarged manner.

[0021] Figure 4E It is a longitudinal sectional view showing the peripheral structure of the pressure reducing valve and the pressure regulating valve according to Embodiments 1 and 2 in an enlarged manner.

[0022] Figure 5 It is a longitudinal sectional view of the heating cooker according to Embodiments 1 and 2 ( Figure 1 view taken along line A-A).

[0023] Figure 6 It is a graph showing the temperature change and pressure change during the heating cooking process of Example 1 of Embodiment 1.

[0024] Figure 7 It is a graph showing the temperature change and pressure change during the heating cooking process of a modified example of Example 1 of Embodiment 1.

[0025] Figure 8 It is a graph showing the temperature change and pressure change during the heating cooking process of Example 2 of Embodiment 1.

[0026] Figure 9 It is a graph showing the temperature change and pressure change during the heating cooking process of Embodiment 2.

[0027] Explanation of reference numerals

[0028] 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; 9: Heater (heating unit); 10: Lid; 11: Control unit; 26: Pressure reducing valve (opening and closing valve); 28: Pressure regulating valve; S1: Cooking space. Detailed implementation manners

[0029] According to a first aspect of the present disclosure, there is provided a heating cooker, comprising: a container for accommodating food ingredients; a main body for accommodating the container; a lid disposed above the container and capable of opening and closing; a pressure regulating valve provided on the lid for opening and closing in such a manner that the cooking space of the container is maintained at a specified pressure; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit and the opening and closing valve based on the detected temperature of the temperature detection unit according to the cooking menu selected through the operation unit. In a first cooking menu related to a specific food ingredient, the control unit controls the heating unit in such a manner that the pressure in the cooking space varies depending on whether the food ingredient is frozen or not frozen.

[0030] According to a second aspect of the present disclosure, there is provided a heating cooker, comprising: a container for accommodating food ingredients; a main body for accommodating the container; a lid disposed above the container and capable of hermetically closing the container in a freely openable and closable manner; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit according to the cooking menu selected through the operation unit in such a manner that the pressure in the cooking space of the container is maintained at a predetermined specified pressure. In a first cooking menu related to a specific food ingredient, the control unit controls the heating unit in such a manner that the pressure in the cooking space varies depending on whether the food ingredient is frozen or not frozen.

[0031] According to a third aspect of the present disclosure, there is provided the heating cooker according to the first aspect or the second aspect, wherein when the specific food ingredient is a first food ingredient, the control unit controls the heating unit in such a manner that a first pressure when the state of the first food ingredient is frozen is higher than a second pressure when the state of the first food ingredient is not frozen.

[0032] According to a fourth aspect of the present disclosure, there is provided the heating cooker according to the third aspect, wherein the first food ingredient includes vegetables.

[0033] According to a fifth aspect of the present disclosure, there is provided the heating cooker according to the third aspect or the fourth aspect, wherein the second pressure is 1.0 atm or more and 1.5 atm or less.

[0034] According to a sixth aspect of the present disclosure, there is provided the heating cooker according to the fifth aspect, wherein the pressure difference between the first pressure and the second pressure is 0.2 atm or more and 0.5 atm or less.

[0035] According to a seventh aspect of the present disclosure, there is provided a heating cooker according to any one of the first to sixth aspects, wherein, when the specific food ingredient is a second food ingredient, the control unit controls the heating unit in such a manner that a third pressure when the state of the second food ingredient is frozen is lower than a fourth pressure when the state of the second food ingredient is non-frozen.

[0036] According to an eighth aspect of the present disclosure, there is provided the heating cooker according to the seventh aspect, wherein the second food ingredient includes edible meat.

[0037] According to a ninth aspect of the present disclosure, there is provided the heating cooker according to the seventh or eighth aspect, wherein the fourth pressure is greater than 1.0 atm.

[0038] According to a tenth aspect of the present disclosure, there is provided the heating cooker according to any one of the seventh to ninth aspects, wherein a pressure difference between the third pressure and the fourth pressure is 0.2 atm or more and 0.5 atm or less.

[0039] According to an eleventh aspect of the present disclosure, there is provided the heating cooker according to any one of the seventh to tenth aspects, wherein the control unit controls the heating unit in such a manner that a maintenance time of the third pressure is longer than a maintenance time of the fourth pressure.

[0040] According to a twelfth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to eleventh aspects, wherein the control unit determines whether the state of the food ingredient is frozen or non-frozen based on an operation content when the first cooking menu is selected in the operation unit or based on a detection result of the temperature detection unit.

[0041] According to a thirteenth aspect of the present disclosure, there is provided a heating cooker including: a container for accommodating a food ingredient; a main body for accommodating the container; a lid disposed above the container and capable of opening and closing; a pressure regulating valve provided on the lid for opening and closing in such a manner as to maintain a cooking space of the container at a specified pressure; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform an operation; and a control unit for controlling the heating unit based on a detection temperature of the temperature detection unit according to the cooking menu selected through the operation unit, wherein, in a cooking menu related to a specific food ingredient, the control unit controls the heating unit in such a manner as to extend a maintenance time of maintaining the pressure of the cooking space at the specified pressure when the state of the food ingredient is frozen compared to when the state of the food ingredient is non-frozen.

[0042] According to a fourteenth aspect of the present disclosure, there is provided a heating cooker including: a container for accommodating food ingredients; a main body for accommodating the container; a lid disposed above the container and capable of opening and closing to seal the container; a heating unit for heating the container; a temperature detection unit for detecting temperature; an operation unit for a user to select a cooking menu and perform operations; and a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit so that the pressure in the cooking space of the container is maintained at a predetermined specified pressure according to the cooking menu selected through the operation unit. In the cooking menu related to specific food ingredients, when the state of the food ingredients is cold and non-frozen, and when the state of the food ingredients is frozen, the control unit controls the heating unit in such a way as to extend the maintenance time for maintaining the pressure in the cooking space at the specified pressure.

[0043] According to a fifteenth aspect of the present disclosure, there is provided the heating cooker according to the thirteenth or fourteenth aspect, wherein the specific food ingredients include vegetables.

[0044] Hereinafter, with reference to the drawings, exemplary embodiments of the heating cooker of the present disclosure will be described. The present disclosure is not limited to the specific structures of the following embodiments, and structures based on the same technical concept are also included in the present disclosure.

[0045] (Embodiment 1)

[0046] First, with reference to Figures 1 to 5 , a heating cooker according to an embodiment of the present disclosure will be described.

[0047] Figures 1 to 3 are respectively a perspective view of the heating cooker 2 of the embodiment, Figure 4A is a top view showing the inside of the lid 10, Figure 4B is a top view showing the inside of the main body 8, Figure 4C is an enlarged perspective view showing the stirring body 5. Figure 5 is Figure 1 a view taken along the line A-A 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.

[0048] Figures 1 to 5 The heating cooker 2 shown in 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 pre-programmed with an action program for each cooking menu, and such a cooker is also referred to as an "automatic steamer", "multi-functional steamer", or "slow cooker". In addition, the heating cooker 2 of the present embodiment can also perform manual cooking without using a pre-programmed action program.

[0049] When the user uses the heating cooker 2 as an automatic cooker, the ingredients are placed in the cooking space S1 of the container 4 shown below, and the display operation unit 6 shown below is operated to select a cooking menu and determine to perform heating cooking. 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. Figure 3 shown, and the ingredients are placed in the cooking space S1 of the container 4, and the display operation unit 6 shown is operated to select a cooking menu and determine to perform heating cooking. Figure 1 、 Figure 2 shown, to select a cooking menu, and determine to perform heating cooking. 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.

[0050] Hereinafter, in the present embodiment, the case where the heating cooker 2 is used as an automatic cooker will be described.

[0051] 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 display operation unit 6 shown below, 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 "decompression cooking function" for cooking ingredients in a decompressed state where the cooking space S1 is at a pressure lower than atmospheric pressure can also be selected. Figure 2 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 "decompression cooking function" for cooking ingredients in a decompressed state where the cooking space S1 is at a pressure lower than atmospheric pressure can also be selected.

[0052] Figures 1 to 5 The heating cooker 2 shown below includes a container 4 ( Figure 3 、 Figure 5 ), a main body 8 for housing the container 4, and a lid 10.

[0053] The container 4 is a cylindrical container with an open upper surface and a bottom. 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 ingredients housed in the container 4, has a shape along the inner bottom surface 4B of the container 4, and stirs the ingredients from below. The detailed structure of the stirring body 5 will be described later.

[0054] The main body 8 is a cylindrical component with an open upper surface and a bottom. Various components for operating the heating cooker 2 are built in the main body 8. For example, as shown below, a heater 9 as a heating unit for heating the container 4 and a temperature sensor 7 as a temperature detection unit for detecting the internal temperature of the container 4 are built in the bottom side of the main body 8. Figure 5 shown, a heater 9 as a heating unit for heating the container 4 and a temperature sensor 7 as a temperature detection unit for detecting the internal temperature of the container 4 are built in the bottom side of the main body 8. Figure 5 shown, the temperature sensor 7 is provided at the upper center of the main body 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 below. Figure 5 In the following, the temperature sensor 7 is schematically shown.

[0055] The temperature sensor 7 is 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 unit 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 also be used as the temperature detection unit.

[0056] (1) a temperature sensor that indirectly detects the temperature inside the container 4 by contacting with a heating plate provided on the cover 10 to measure the temperature of the heating plate;

[0057] (2) a temperature sensor protruding from the cover 10 into the internal space of the container 4 and directly measuring the temperature inside the container 4; and

[0058] (3) A pressure sensor is built into the lid 10 and measures the internal pressure of the container 4 to indirectly detect the internal temperature of the container 4 .

[0059] The above-mentioned plural types of temperature detection units may be provided alone or in any combination in the cooking device 2. In addition, a sensor of a different type from those of (1) to (3) may be used.

[0060] like Figure 5 As 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, and 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. Figure 5 , a first substrate 11A and a second substrate 11B constituting the control unit 11 are schematically shown.

[0061] The control unit 11 of this embodiment has a weight determination function for determining the weight of the food. The weight determination function can be realized, for example, by allowing the user to select the weight in the display operation unit 6, or by estimating the weight based on the temperature change of the temperature sensor 7 in the heating and cooking process described later. The weight determination function can be realized by any method without being limited to these methods.

[0062] like Figure 1 , Figure 3As shown, the main body 8 pivotally supports the lid 10 so that it can rotate from a substantially horizontal position to a substantially vertical position (arrow R1). Thus, the lid 10 can rotate in the vertical direction and the depth direction.

[0063] The lid 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 lid 10. As Figure 1 , Figure 2 shown, a display operation unit 6 is provided on the upper surface of the lid 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, physical buttons, etc. The display operation unit 6 is not limited to a structure that combines 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 may also be indirectly operated by remote operation via the user's smartphone or the like, as long as the user can operate the heating cooker 2, any structure can be used.

[0064] 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 8, and the inner lid 14 is a lid for closing the upper surface opening of the container 4. The inner lid 14 is detachably attached to the inside (lower surface side) of the outer lid 12. In Figure 3 the state where the inner lid 14 is detached from the outer lid 12 is shown, and in Figure 4A the state where the inner lid 14 is attached to the outer lid 12 is shown.

[0065] As Figure 1 , Figure 2 shown, the outer lid 12 includes a vent 16 and a handle 201.

[0066] 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 connected state in which it is connected to the cooking space S1 and a non-connected state in which it is not connected by a pressure reducing valve 26 described later. In the connected state, the pressure in the cooking space S1 becomes atmospheric pressure. In the non-connected state, the cooking space S1 is sealed by the inner lid 14 and becomes a pressure independent of atmospheric pressure.

[0067] 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 rotates around a rotation axis Ax1 extending in the thickness direction of the lid 10 (arrow R2). 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 ).

[0068] As Figure 3 , Figure 4A shown, the inner lid 14 has an inner lid main body portion 20 and a gasket 22.

[0069] The inner lid main body portion 20 is a portion corresponding to the main body portion of the inner lid 14 and has a substantially disc-shaped 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 annular member 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.

[0070] An overpressure 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.

[0071] The overpressure 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 5 shown, a ventilation space S2 communicating with the ventilation port 16 is provided on the upper surface side of the inner lid main body portion 20. The overpressure valve 24, the pressure reducing valve 26, and the pressure regulating valve 28 respectively act to switch the communication state / non-communication state between the cooking space S1 and the ventilation space S2.

[0072] The overpressure valve 24 is a valve that spontaneously operates according to the pressure rise in the cooking space S1. The overpressure valve 24 is arranged at a position that seals the cooking space S1 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 overpressure valve 24 prevents the cooking space S1 from becoming an overpressure state and does not operate during normal use.

[0073] The pressure reducing valve 26 is a valve that mainly operates under the control of the control unit 11. The pressure reducing valve 26 can move between a sealed position that seals the cooking space S1 and an open position that opens to the atmospheric pressure, and the position control is performed 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 portion 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 portion 40. The pressure reducing valve 26 may also be referred to as an "opening / closing valve".

[0074] The pressure regulating valve 28 is a valve for performing pressure cooking. Similar to the overpressure valve 24, it is arranged at a position that closes the cooking space S1, and the spring constant of the second spring 82 is set such that the pressure regulating valve 28 moves from the closed 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 overpressure valve 24).

[0075] The pressure regulating valve 28 is a valve that operates during normal use and has the following functions: When the cooking space S1 reaches a pressurized state of 1 atm or more (for example, 1.5 atm), the second spring 82 operates, repeatedly closing and opening while maintaining a specified pressure (the pressure of 1 atm or more). Through pressure cooking using the pressure regulating valve 28, the food ingredients can be heated at a high temperature of 100 degrees Celsius or more, promoting the completion of cooking of the food ingredients and shortening the heating time.

[0076] 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 portion 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 in which the pressure reducing valve 26 shown moves from the sealed position to the open position (the pressure regulating valve 28 maintains the sealed position).

[0077] As Figure 4D 、 Figure 4E shown, 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 the pressure reducing valve 26 and the like inside and is fixed to the inner cover main body portion 20. The first valve cover 70 is provided with a plurality of through holes 72. The pressure reducing valve 26 is a rod-shaped member inserted through an opening 74 provided in the inner cover main body portion 20 and receives an upward acting force F1 from the first spring 76. The pressure reducing valve 26 receiving the acting force F1 is inserted through an opening 78 provided in the pressure regulating valve 28 and abuts against the upper portion of the pressure regulating valve 28 in a manner of blocking the opening 78 to effect sealing, as Figure 4D shown.

[0078] As Figure 4E shown, if a downward pressing force F2 is applied to the upper end of the pressure reducing valve 26 from the valve driving portion 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. In this way, the pressure reducing valve 26 moves from the sealed position to the open position by the control of the control portion 11 over the valve driving portion 40.

[0079] The pressure regulating valve 28 is engaged with the pressure reducing valve 26 and is covered from the outside by the 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 slidably 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 is subjected to a downward acting force F3 by the second spring 82. The lower end portion 84 of the pressure regulating valve 28 that bears the acting force F3 is in close contact with a part of the second valve cover 80 to effect sealing. As Figure 4D shown, when the pressure in the cooking space S1 rises, an upward pressing force F4 acts on 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 rises integrally with the pressure reducing valve 26, whereby 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 sealing position to the open position corresponding to the pressure in the cooking space S1 rising above a specified pressure.

[0080] The pressure reducing valve 26 and the pressure regulating valve 28 are not limited to Figure 4D , Figure 4E the integral structure as shown, and may also be provided at different locations and operate independently.

[0081] As Figure 1 , Figure 2 shown, the heating cooker 2 is also provided with handles 50. The handles 50 are parts for the user to hold the heating cooker 2, and a pair of them are provided on the left and right. The handles 50 have a shape in which a part of the upper end portion of the main body 8 and a part of the lower end portion of the lid 10 protrude in the horizontal direction.

[0082] 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, a distal end portion 54, and a bent portion 56.

[0083] 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 Figure 5 shown rotation drive portion 58 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.

[0084] As Figure 4B , Figure 4CAs shown, the agitator 5 of the present embodiment can rotate in both the first rotation direction V1 and the second rotation direction V2 opposite to the first rotation direction V1 about the central axis Ax2. Hereinafter, the rotation in the first rotation direction V1 will be referred to as "reverse rotation", and the rotation in the second rotation direction V2 will be referred to as "forward rotation".

[0085] The distal end portion 54 is the end portion of the agitator 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 bent portion 56 is a portion connecting the rotation center portion 52 and the distal end portion 54 and has a gently curved outer shape when viewed from above the inner bottom surface 4B of the container 4. The bent portion 56 of the present embodiment has a bent shape in which the portion between the rotation center portion 52 and the distal end portion 54 is recessed toward the second rotation direction V2 which is the forward rotation direction. A recess 60 is formed in the central portion of the agitator 5 and is recessed toward the second rotation direction V2 starting from an imaginary line connecting the rotation shaft 53 and the distal end portion 54.

[0086] A lid member 62 is also provided near the agitator 5. The lid member 62 is a member for covering and protecting drive portions such as the rotation shaft 53 in the agitator 5 and is erected on the inner bottom surface 4B of the container 4.

[0087] The agitator 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 an agitator 5, the ingredients disposed in the cooking space S1 are agitated from below, and thus, compared with a structure that agitates the ingredients from above, it is easy to agitate the whole of the ingredients and can promote the agitation of the ingredients.

[0088] As Figure 5 shown, the inner lid main body portion 20 has a protruding portion 22A at a position close to the upper end portion 4A of the container 4. The protruding portion 22A is a part of the gasket 22 that constitutes the outer peripheral portion of the inner lid main body portion 20 and protrudes downward toward the cooking space S1 of the container 4. By providing the protruding portion 22A, the sealing performance between the inner lid 14 and the container 4 can be improved. In particular, in a pressurized state where the pressure in the cooking space S1 is higher than the atmospheric pressure, the protruding portion 22A comes into contact with the inner side surface 4C of the container 4 and functions to improve the sealing performance.

[0089] The protruding portion 22A is disposed at a position close to the inner side surface 4C of the container 4. When cooking is performed with the lid 10 closed, steam or the like is generated in the cooking space S1, water droplets adhere to the protruding portion 22A, and the water droplets adhering to the protruding portion 22A fall toward the vicinity of the outer peripheral portion of the inner bottom surface 4B of the container 4 (arrow B).

[0090] As Figure 4BAs 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 configuration 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 stirred by the rotation of the stirring body 5 so as to cause the food material to fall 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.

[0091] The heating cooker 2 having the above structure executes a prescribed heating cooking process according to the cooking menu set by 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.

[0092] With the pressure reducing valve 26 closed, the heater 9 is energized to heat the container 4 to a temperature above room temperature, thereby bringing the container 4 into a pressurized state with an internal pressure of 1 atm or more. Thereby, it is possible to perform "pressure cooking" for pressurized heating of the food material in a state where the pressure in the cooking space S1 is increased within a range below the prescribed pressure at which the pressure regulating valve 28 operates.

[0093] The heating cooker 2 of Embodiment 1 particularly executes control to make the pressure in the cooking space S1 different corresponding to whether the state of the food material is frozen or non-frozen in a cooking menu related to a specific food material. Using Figures 6 to 8 , an example of the heating cooking process corresponding to this cooking menu will be described.

[0094] (Example 1)

[0095] Figure 6 is a graph showing an example of the temperature change (a) and the pressure change (b) in the heating cooking process executed by the heating cooker 2 of the present embodiment. In Figure 6 , the solid line represents the change when the initial state of the food material is non-frozen, and the dashed line represents the change when the initial state of the food material is frozen.

[0096] In Figure 6 's (a), the horizontal axis represents "time", and the vertical axis represents "temperature". Regarding "temperature", it generally represents the detected temperature of the temperature sensor 7. In Figure 6 's (b), the horizontal axis represents "time", and the vertical axis represents "pressure". Regarding "pressure", it generally represents the pressure value calculated based on the detected temperature of the temperature sensor 7.

[0097] The control unit 11 of the present embodiment determines whether the state of the food material is frozen or non-frozen according to the selection content in the display operation unit 6. Regarding whether the state of the food material is frozen or non-frozen, it is only necessary that the user can directly or indirectly recognize it on the display screen of the display operation unit 6. It is not limited to the case of selection through the display operation unit 6, and it may be the case where the control unit 11 automatically determines whether it is frozen or non-frozen according to the detected temperature of the temperature sensor 7 during the execution / execution of the heating cooking.

[0098] Based on the selected cooking menu, the control unit 11 executes a heating cooking process for controlling the energization of the heater 9 and the opening and closing of the pressure reducing valve 26.

[0099] In Figure 6 In the example shown, when the food material is non-frozen, non-pressure cooking is performed in a state where the cooking space S1 is released to atmospheric pressure, and when the food material is frozen, pressure cooking is performed in a state where the cooking space S1 is sealed.

[0100] When the food material is non-frozen, the control unit 11 appropriately energizes the heater 9 on the basis of opening the pressure reducing valve 26 to make the cooking space S1 an open state. By heating the container 4 and the food material, the temperature of the food material continuously rises. Since the cooking space S1 is in an open state, the pressure in the cooking space S1 is maintained at a specified pressure P1 = 1 atm (atmospheric pressure). Temperature control for switching the on / off of the energization of the heater 9 is performed so as to maintain the detected temperature of the temperature sensor 7 at a specified temperature T1. In this case, the specified temperature T1 is set to an arbitrary temperature (for example, 100 °C) predetermined by the cooking menu. Thus, non-pressure cooking is performed. After that, the energization of the heater 9 is stopped at the moment when a specified time has elapsed, and the cooking process is ended.

[0101] When the food material is frozen, the control unit 11 appropriately energizes the heater 9 on the basis of closing the pressure reducing valve 26 to make the cooking space S1 a sealed state. Since the cooking space S1 is in a sealed state, the pressure in the cooking space S1 rises. When the specified pressure P2 predetermined by the cooking menu is reached, the second spring 82 of the pressure regulating valve 28 operates, and the sealing and opening are repeated while maintaining the specified pressure P2 (> 1.0 atm).

[0102] Not limited to the case where the pressure regulating valve 28 is open, temperature control can be performed to switch the energization and de-energization of the heater 9 in such a way that the detected temperature of the temperature sensor 7 is maintained at a predetermined specified temperature T2. The specified temperature T2 is the detected temperature of the temperature sensor 7 at which the pressure in the cooking space S1 becomes a specified pressure P2 determined by the cooking menu, and is a predetermined temperature. In this case, the specified pressure P2 can be set to any pressure. In addition, during the cooking process, the spring constant of the second spring 82 is adjusted so that the pressure regulating valve 28 is not opened.

[0103] Perform pressure cooking as described above. After that, at the moment when a predetermined time has elapsed, stop energizing the heater 9, drive the valve drive unit 40, open the pressure reducing valve 26 to make the cooking space S1 in an open state, thereby performing decompression, and end the cooking process.

[0104] Figure 6 The control shown is performed, for example, when the food ingredient is vegetables / includes vegetables. If the vegetables are frozen, the cells are damaged during freezing, so that fibrous substances remain after heating and cooking, and the texture is likely to deteriorate. As Figure 6 shown, the case of cooking frozen vegetables is different from the case of cooking non-frozen vegetables. By performing pressure cooking, the fibrous substances of frozen vegetables can be softened, the fibrous texture unique to frozen vegetables can be improved, and the texture can be enhanced.

[0105] In the present embodiment, the specified pressure P2 during pressure cooking is set in the range of 1.2 atm or more and 1.5 atm or less. In other words, the difference between the specified pressure P1 (= 1.0 atm) and the specified pressure P2 is set to 0.2 atm or more and 0.5 atm or less. Thereby, the fibrous substances of vegetables can be moderately softened and the texture can be enhanced.

[0106] (Function and effect)

[0107] As described above, the cooking heater 2 of the present embodiment includes: a container 4 that houses food ingredients; a main body 8 that houses the container 4; a lid 10 that is disposed above the container 4 and can be opened and closed; a pressure regulating valve 28 that is provided on the lid 10 and opens and closes to maintain the cooking space S1 of the container 4 at a specified pressure; a heater 9 (heating unit) that heats the container 4; a temperature sensor 7 (temperature detection unit) that detects temperature; a display operation unit 6 (operation unit) that is used for a user to select a cooking menu and perform operations; and a control unit 11 that controls the heater 9 based on the detected temperature of the temperature sensor 7 according to the cooking menu selected through the display operation unit 6. The control unit 11 controls the heater 9 in a first cooking menu related to a specific food ingredient so that the pressure in the cooking space S1 is different corresponding to whether the state of the food ingredient is frozen or non-frozen.

[0108] According to such a heating cooker 2, by making the pressure in the cooking space S1 of the container 4 different according to whether the state of the food material is frozen or non-frozen, it is possible to apply an appropriate pressure according to the state of the food material for cooking, improve the texture, etc., and improve the defective conditions of the cooking completion state.

[0109] In addition, in the heating cooker 2 of the present embodiment, when the specific food material is the first food material (for example, vegetables), the control unit 11 controls the heater 9 (heating unit) such that the first pressure (specified pressure P2) when the state of the first food material is frozen is higher than the second pressure (specified pressure P1) when the state of the first food material is non-frozen. According to such a heating cooker 2, by making the pressure in the frozen state higher than that in the non-frozen state, there is an effect of improving the texture related to specific types of food materials such as vegetables.

[0110] In addition, in the heating cooker 2 of the present embodiment, the first food material includes vegetables. According to such a heating cooker 2, by relatively increasing the pressure when freezing vegetables, the fibrous matter of the frozen vegetables can be softened and the texture can be improved.

[0111] Furthermore, in the heating cooker 2 of the present embodiment, the first pressure (specified pressure P2) is 1.2 atm or more and 1.5 atm or less. According to such a heating cooker 2, it is possible to heat-cook food materials such as frozen vegetables at an appropriate pressure and improve the texture.

[0112] In addition, in the heating cooker 2 of the present embodiment, the second pressure (specified pressure P1) is 1.0 atm. According to such a heating cooker 2, by heating and cooking food materials such as non-frozen vegetables under normal pressure, the texture can be improved when the food materials are not suitable for pressure cooking.

[0113] Furthermore, in the heating cooker 2 of the present embodiment, the pressure difference between the first pressure (specified pressure P2) and the second pressure (specified pressure P1) is 0.2 atm or more and 0.5 atm or less. According to such a heating cooker 2, for food materials such as vegetables, it is possible to heat-cook at appropriate pressures in both the frozen and non-frozen cases.

[0114] (Modification of Example 1)

[0115] The heating cooker 2 of the present embodiment can execute Figure 7 the shown heating cooking process to replace Figure 6 the shown heating cooking process.

[0116] Figure 7It is a graph showing an example of the temperature change and pressure change in the heating and cooking process corresponding to the cooking menu executed by the heating cooker 2 of the present embodiment.

[0117] Figure 7 The heating and cooking process shown is different from Figure 6 the heating and cooking process shown in that pressure cooking is performed both when the food is frozen and when it is not frozen.

[0118] As Figure 7 shown, in both the case where the food is not frozen and the case where it is frozen, the control unit 11 appropriately energizes the heater 9 on the basis of closing the pressure reducing valve 26 to make the cooking space S1 in a closed state. Moreover, during the cooking process, the spring constant of the second spring 82 is adjusted so that the pressure regulating valve 28 is not opened. Since the cooking space S1 is in a closed state, the pressure in the cooking space S1 rises to a pressure exceeding 1.0 atm.

[0119] In the case of non-frozen food, temperature control is performed in such a way as to maintain the specified temperature T3 of the temperature sensor 7 that becomes the specified pressure P3 determined in advance by the cooking menu. In the case of frozen food, temperature control is performed in such a way as to maintain the specified temperature T4 determined in advance corresponding to a specified pressure P4 (>P3) higher than the specified pressure P3. Then, at the moment when a specified time has elapsed, the power supply to the heater 9 is stopped, the pressure reducing valve 26 is opened to make the cooking space S1 in an open state, thereby performing decompression and ending the cooking process.

[0120] In addition, it may be that, in the case of non-frozen food, temperature control is performed in such a way as to maintain the specified temperature T3, and in the case of frozen food, the heater 9 is appropriately energized, and when the specified pressure P4 is reached, pressure control is performed in such a way as to maintain the specified pressure P4 by the opening and closing of the pressure regulating valve 28. In this case, the spring constant of the second spring 82 is adjusted so that the pressure regulating valve 28 does not open and close at the specified pressure P3 but opens and closes at the specified pressure P4.

[0121] Figure 7 The control shown, for example, is executed in the case where the food is vegetables / contains vegetables, in the same way as Figure 6 the control shown. By making the specified pressure P4 in the case of frozen vegetables higher than the specified pressure P3 in the case of non-frozen vegetables, the fibrous texture of the vegetables is softened, the fibrous feeling peculiar to frozen vegetables is improved, and the effect of improving the taste is achieved.

[0122] In this modification, in the same way as in Embodiment 1, the difference between the specified pressure P3 and the specified pressure P4 is set to 0.2 atm or more and 0.5 atm or less. Thereby, in the case of frozen vegetables, the fibrous texture of the vegetables can be moderately softened, and the taste can be further improved.

[0123] In addition, by performing pressure cooking with the specified pressure P3 in the case of non-frozen vegetables being greater than 1.0 atm, the non-frozen vegetables can be made softer.

[0124] (Function and effect)

[0125] In the heating cooker 2 of this modification, the pressure difference between the first pressure (specified pressure P4) and the second pressure (specified pressure P3) is 0.2 atm or more and 0.5 atm or less. According to such a heating cooker 2, for food materials such as vegetables, heating cooking can be performed at appropriate pressures in both the frozen case and the non-frozen case.

[0126] In the heating cooker 2 of this modification, the second pressure (specified pressure P3) is greater than 1.0 atm. According to such a heating cooker 2, by performing pressure cooking on food materials such as non-frozen vegetables, the food materials can be made softer.

[0127] (Example 2)

[0128] The heating cooker 2 of Embodiment 2 can execute a heating cooking process different from the Figure 6 , Figure 7 shown heating cooking process. Figure 8 shown heating cooking process.

[0129] Figure 8 is a graph showing an example of the temperature change and pressure change in the heating cooking process corresponding to the cooking menu executed by the heating cooker 2 of this embodiment.

[0130] Figure 8 The difference between the shown heating cooking process and the Figure 6 , Figure 7 shown heating cooking process is that the pressure in the case where the food material is frozen is lower than the pressure in the case where the food material is non-frozen.

[0131] In Figure 8 the shown example, pressure cooking is performed in both the case where the food material is frozen and the case where the food material is non-frozen.

[0132] As Figure 8 shown, in both the case where the food material is non-frozen and the case where the food material is frozen, the pressure regulating valve 28 is closed, and the control unit 11 appropriately energizes the heater 9 on the basis of closing the pressure reducing valve 26 to make the cooking space S1 in a closed state. Moreover, during the cooking process, the spring constant of the second spring 82 is adjusted so that the pressure regulating valve 28 is not opened. Since the cooking space S1 is in a closed state, the pressure in the cooking space S1 rises to a pressure exceeding 1.0 atm.

[0133] In the case of non-freezing, temperature control is performed in such a way as to maintain the specified temperature T5 of the temperature sensor 7 at the specified pressure P5 determined in advance by the cooking menu. In the case of freezing, temperature control is performed in such a way as to maintain the specified temperature T6 determined in advance corresponding to the specified pressure P6 (>P5) lower than the specified pressure P5. After that, at the moment when a specified time has elapsed, power supply to the heater 9 is stopped, the valve drive unit 40 is driven, the pressure reducing valve 26 is opened to make the cooking space S1 in an open state, and thus decompression is performed to end the cooking process.

[0134] Alternatively, in the case of freezing, temperature control may be performed in such a way as to maintain the specified temperature T6, and in the case of non-freezing, the heater 9 is appropriately energized. When the specified pressure P5 is reached, pressure control is performed in such a way as to maintain the specified pressure P5 by opening and closing the pressure regulating valve 28. In this case, the spring constant of the second spring 82 is adjusted in such a way that the pressure regulating valve 28 does not open and close at the specified pressure P6 but opens and closes at the specified pressure P5.

[0135] The control unit 11 further sets the time t2 for maintaining the specified pressure P6 in the case of frozen food materials to be longer than the time t1 for maintaining the specified pressure P5 in the case of non-frozen food materials.

[0136] Figure 8 The control shown, for example, is different from Figure 6 , Figure 7 shown, and is executed when the food material is edible meat / includes edible meat. The case of edible meat is different from that of vegetables. It has no cell wall, so moisture is likely to flow out of the cells damaged by the formation of ice crystals during freezing and dehydrate, and the taste of the cooked food is likely to be dry and firewood-like. As Figure 8 shown, by making the specified pressure P6 for cooking frozen edible meat lower than the specified pressure P5 for cooking non-frozen vegetables, the dry and firewood-like feeling of the edible meat caused by excessive dehydration can be reduced and the taste can be improved.

[0137] In the case of frozen edible meat, in addition to reducing the pressure, the time t2 for maintaining the specified pressure P6 is made relatively longer than the time t1 for maintaining the specified pressure P5 in the case of non-frozen edible meat. Thereby, while suppressing excessive dehydration, thawing of the frozen edible meat can be promoted and the taste can be made soft.

[0138] In the second embodiment, the specified pressures P5 and P6 are both higher than 1 atm, and the difference between the specified pressure P5 and the specified pressure P6 is set to be 0.2 atm or more and 0.5 atm or less. Thereby, the dry and firewood-like feeling caused by excessive dehydration of the frozen edible meat can be moderately suppressed.

[0139] (Function and effect)

[0140] In the heating cooker 2 of Embodiment 2, when the specific food material is the second food material (for example, edible meat), the control unit 11 controls the heater 9 (heating unit) such that the third pressure (specified pressure P6) when the second food material is in a frozen state is lower than the fourth pressure (specified pressure P5) when the second food material is in a non-frozen state. According to such a heating cooker 2, by making the pressure in the frozen state lower than the pressure in the non-frozen state, there is an effect of improving the texture related to specific types of food materials such as edible meat.

[0141] In addition, in the heating cooker 2 of Embodiment 2, the second food material includes edible meat. According to such a heating cooker 2, by relatively reducing the pressure when the edible meat is frozen, it is possible to suppress excessive water from flowing out of the edible meat and improve the texture.

[0142] In addition, in the heating cooker 2 of Embodiment 2, the fourth pressure (specified pressure P5) is greater than 1.0 atm. According to such a heating cooker 2, for food materials such as edible meat, by performing pressure cooking on the non-frozen food materials, it is possible to soften the food materials and improve the texture.

[0143] Furthermore, in the heating cooker 2 of Embodiment 2, the pressure difference between the third pressure (specified pressure P6) and the fourth pressure (specified pressure P5) is 0.2 atm or more and 0.5 atm or less. According to such a heating cooker 2, for food materials such as edible meat, it is possible to perform heating cooking at appropriate pressures in the frozen case and the non-frozen case, respectively.

[0144] In addition, in the heating cooker 2 of Embodiment 2, the control unit 11 controls the heater 9 (heating unit) such that the maintenance time t2 of the third pressure (specified pressure P6) is longer than the maintenance time t1 of the fourth pressure (specified pressure P5). According to such a heating cooker 2, for food materials such as edible meat, compared with the non-frozen case, in the frozen case, by reducing the pressure while extending the maintenance time of the pressure, it is possible to suppress excessive water outflow and soften the food materials to improve the texture.

[0145] (Embodiment 2)

[0146] Refer to Figure 9 , the heating cooker 2 of Embodiment 2 will be described. Descriptions that overlap with Embodiment 1 will be appropriately omitted.

[0147] In Embodiment 1, the case of setting a pressure difference corresponding to whether the food material is frozen or non-frozen was described, but in Embodiment 2, no pressure difference is set, and control is performed to make the time for maintaining a specified pressure different corresponding to whether the food material is frozen or non-frozen.

[0148] Figure 9It is a graph showing an example of the temperature change and pressure change in the heating cooking process corresponding to the cooking menu executed by the heating cooker 2 of Embodiment 2.

[0149] In Figure 9 In the example shown, pressure cooking is performed in both the case where the foodstuff is frozen and the case where it is non-frozen.

[0150] As Figure 9 shown, in both the case where the foodstuff is non-frozen and the case where it is frozen, the pressure regulating valve 28 is closed, and the control unit 11 appropriately energizes the heater 9 on the basis of closing the pressure reducing valve 26 to make the cooking space S1 in a sealed state. Moreover, during the cooking process, the spring constant of the second spring 82 is adjusted so that the pressure regulating valve 28 is not opened. Since the cooking space S1 is in a sealed state, the pressure in the cooking space S1 rises to a pressure exceeding 1.0 atm.

[0151] In both the non-frozen case and the frozen case, temperature control is performed in such a manner as to maintain a prescribed temperature T7 that makes a prescribed pressure P7 determined in advance by the cooking menu.

[0152] Alternatively, the pressure regulating valve 28 is closed, and the control unit 11 appropriately energizes the heater 9 on the basis of closing the pressure reducing valve 26 to make the cooking space S1 in a sealed state. In this state, when the prescribed pressure P7 is reached, the pressure regulating valve 28 is opened, and the pressure regulating valve 28 is opened and closed in such a manner as to maintain the pressure in the cooking space S1 at the prescribed pressure P7, thereby performing pressure adjustment control.

[0153] After that, at the moment when a prescribed time has elapsed, the power supply to the heater 9 is stopped, the valve drive unit 40 is driven, the pressure reducing valve 26 is opened to make the cooking space S1 in an open state, thereby performing decompression and ending the cooking process.

[0154] The control unit 11 of Embodiment 2 makes the time t4 for maintaining the prescribed pressure P7 in the case of frozen foodstuffs longer than the time t3 for maintaining the prescribed pressure P7 in the case of non-frozen foodstuffs.

[0155] Figure 9 The control shown, for example, is executed in the case where the foodstuff is vegetables / in the case where vegetables are included, in the same manner as the control shown Figures 6 to 8 shown. By making the time t4 for maintaining the prescribed pressure P7 in the case of frozen vegetables longer than the time t3 for maintaining the prescribed pressure P7 in the case of non-frozen vegetables, even in the absence of a pressure difference, the fibrous texture of the vegetables is softened in the case of thawing frozen vegetables, and there is an effect of improving the texture.

[0156] (Function and Effect)

[0157] As described above, the heating cooker 2 of Embodiment 2 includes: a container 4 for containing food ingredients; a main body 8 for containing the container 4; a lid 10 disposed above the container 4 and capable of opening and closing; a pressure regulating valve 28 provided on the lid 10 to open and close in such a manner that the cooking space S1 of the container 4 is maintained at a specified pressure; a heater 9 (heating unit) for heating the container 4; a temperature sensor 7 (temperature detection unit) for detecting temperature; a display operation unit 6 (operation unit) for a user to select a cooking menu and perform operations; and a control unit 11 for controlling the heater 9 based on the detected temperature of the temperature sensor 7 according to the cooking menu selected through the display operation unit 6. In the cooking menu related to specific food ingredients, the control unit 11 controls the heater 9 in such a manner that, in the case where the state of the food ingredients is non-frozen, and in the case where the state of the food ingredients is frozen, the time for maintaining the pressure in the cooking space S1 at the specified pressure P7 is extended.

[0158] According to such a heating cooker 2, by making the pressure maintenance time different corresponding to whether the state of the food ingredients is frozen or non-frozen, it is possible to apply pressure for an appropriate time according to their respective states to perform cooking, improve the taste, etc., and improve the defective conditions of the cooking completion state.

[0159] In addition, in the heating cooker 2 of Embodiment 2, the specific food ingredients include vegetables. According to such a heating cooker 2, compared with the case of non-frozen vegetables, in the case of frozen vegetables, by relatively extending the time for maintaining the specified pressure, the fibrous texture of the frozen vegetables can be softened and the taste can be improved.

[0160] As described above, the invention of the present disclosure has been described by listing the above-described embodiments, but the invention of the present disclosure is not limited to the above-described embodiments. For example, Figures 6 to 9 The time and set temperature of each of the shown processes can be set to specifications that can be appropriately changed according to the amount of food ingredients, etc.

[0161] In addition, the case of performing pressure cooking and non-pressure cooking in the Figures 6 to 9 shown heating cooking process has been described, but it is not limited to such a case. As long as an appropriate difference can be set for the pressure value and the pressure maintenance time, it can also be a case of performing vacuum cooking, etc.

[0162] 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. Such modifications and changes should be understood to be included therein 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 the elements in each embodiment can be achieved without departing from the scope and spirit of the present disclosure.

[0163] By appropriately combining any of the various modified examples in the above-described embodiments, the effects each has can be achieved.

[0164] Industrial Applicability

[0165] The present disclosure can be applied to any cooking appliance that heats and cooks food ingredients.

Claims

1. A heating cooker, wherein: The heating cooker comprises: A container for storing food; 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 pressure regulating valve provided on the lid and opened and closed so as to maintain the cooking space of the container at a predetermined pressure; 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 based on the detected temperature of the temperature detection unit according to the cooking menu selected by the operation unit, The control unit controls the heating unit in a first cooking menu related to specific food so that the pressure of the cooking space differs depending on whether the food is frozen or not frozen.

2. A heating cooker, wherein: The heating cooker comprises: A container for storing food; A main body portion, which receives the container; A lid, which is disposed above the container and can be opened and closed freely to seal the container; 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 so that the pressure of the cooking space of the container is maintained at a predetermined pressure based on the detected temperature of the temperature detection unit according to the cooking menu selected by the operation unit, The control unit controls the heating unit in a first cooking menu related to specific food so that the pressure of the cooking space differs depending on whether the food is frozen or not frozen.

3. The heating cooker according to claim 1 or 2, wherein: When the specific food is a first food, the control unit controls the heating unit so that a first pressure when the first food is frozen is higher than a second pressure when the first food is not frozen.

4. The heating cooker according to claim 3, wherein: The first ingredients include vegetables.

5. The heating cooker according to claim 3, wherein: The second pressure is greater than or equal to 1.0 atm and less than or equal to 1.5 atm.

6. The heating cooker according to claim 5, wherein: The pressure difference between the first pressure and the second pressure is greater than or equal to 0.2 atm and less than or equal to 0.5 atm.

7. The heating cooker according to claim 1 or 2, wherein: When the specific food is a second food, the control unit controls the heating unit such that a third pressure when the second food is frozen is lower than a fourth pressure when the second food is not frozen.

8. The heating cooker according to claim 7, wherein: The second food material includes edible meat.

9. The heating cooker according to claim 7, wherein: The fourth pressure is greater than 1.0 atm.

10. The heating cooker according to claim 7, wherein: A pressure difference between the third pressure and the fourth pressure is greater than or equal to 0.2 atm and less than or equal to 0.5 atm.

11. The heating cooker according to claim 7, wherein: The control unit controls the heating unit so that the third pressure is maintained for a longer time than the fourth pressure.

12. The heating cooker according to claim 1 or 2, wherein: The control unit determines whether the state of the food is frozen or not frozen according to the operation content when the first cooking menu is selected in the operation unit or based on the detection result of the temperature detection unit.

13. A heating cooker, wherein: The heating cooker comprises: A container for storing food; 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 pressure regulating valve provided on the lid and opened and closed so as to maintain the cooking space of the container at a predetermined pressure; 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 based on the detected temperature of the temperature detection unit according to the cooking menu selected by the operation unit, The control unit controls the heating unit in a cooking menu related to specific ingredients so as to extend the time for maintaining the pressure of the cooking space at a predetermined pressure when the food is frozen, relative to when the food is not frozen.

14. A heating cooker, wherein: The heating cooker comprises: A container for storing food; A main body portion, which receives the container; A lid, which is disposed above the container and can be opened and closed freely to seal the container; 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 so that the pressure of the cooking space of the container is maintained at a predetermined pressure based on the detected temperature of the temperature detection unit according to the cooking menu selected by the operation unit, The control unit controls the heating unit in a cooking menu related to specific ingredients so as to extend the time for maintaining the pressure of the cooking space at a predetermined pressure when the food is frozen, relative to when the food is not frozen.

15. The heating cooker according to claim 13 or 14, wherein: The specific ingredients include vegetables.

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