Heating cooker

Abstract

A heating cooker is provided with a container, a stirring body, a main body, a lid, a heating unit, a temperature detection unit, an operation unit, and a control unit, and the control unit executes a freezing determination step and a heating step. And a freezing determination step for determining the state of the food material on the basis of whether or not the temperature detected by the temperature detection unit is lower than a threshold temperature while operating at least one of the heating unit and the stirring body, and a heating step for heating the food material by operating the heating unit after the freezing determination step, the operation of at least one of the heating unit and the stirring body is varied in accordance with the determination result in the freezing determination step.

Description

Technical Field

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

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

[0003] The heating cooker of Patent Document 1 is a rice cooker that executes a stewing process, and the stewing process is divided into: a temperature detection process that determines the temperature state of the object to be cooked; a heating process that heats the determined object to be cooked; and a boiling maintenance process that maintains the object to be cooked in a boiling state. The control unit detects the temperature of the object to be cooked in the temperature detection process, divides the temperature state of the object to be cooked into a plurality of states according to the detected temperature, and controls the processes after the temperature detection process according to the divided temperature states.

[0004] The heating cooker of Patent Document 2 is an electric cooker of an induction heating method or a heater heating method, and is provided with a thawing function that adjusts the heating amount of the heating unit in such a way that the surface temperature of the frozen object to be heated is thawed between 5°C and 45°C.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid-Open No. 2011-78616

[0008] Patent Document 2: Japanese Patent Application Laid-Open No. 2001-340215 Summary of the Invention

[0009] However, in the heating cookers of Patent Documents 1 and 2, there is room for improvement in automatically and accurately determining whether the food ingredients are in a frozen state.

[0010] An object of the present disclosure is to be able to automatically and accurately determine whether food ingredients are in a frozen state.

[0011] In order to achieve the above object, the heating cooker of the present disclosure includes: a container for accommodating food ingredients; a stirring body that rotates to stir the food ingredients; a main body part that accommodates the container; a lid that is disposed above the container and can be opened and closed; a heating part that heats the container; a temperature detection part that detects the temperature of the container; an operation part for a user to select a cooking menu and perform operations; and a control part that controls the heating part and the stirring body based on the detected temperature of the temperature detection part according to the cooking menu selected through the operation part. The control part executes a freezing determination process and a heating process. In the freezing determination process, while causing at least one of the heating part and the stirring body to operate, it determines the state of the food ingredients based on whether the detected temperature of the temperature detection part is lower than a threshold temperature. The heating process causes the heating part to operate after the freezing determination process to heat the food ingredients. In the heating process, the operations of at least one of the heating part and the stirring body are made different according to the determination result in the freezing determination process.

[0012] According to the present disclosure, it is possible to automatically and highly accurately determine whether the food ingredients are in a frozen state. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 is a perspective view (in the state where the lid is closed) of the heating cookers of Embodiment 1 to Embodiment 3.

[0014] Figure 2 is a perspective view (in the state where the lid is closed) of the heating cookers of Embodiment 1 to Embodiment 3.

[0015] Figure 3 is a perspective view (in the state where the lid is open) of the heating cookers of Embodiment 1 to Embodiment 3.

[0016] Figure 4A is a top view showing the inside of the lid of Embodiment 1 to Embodiment 3.

[0017] Figure 4B is a top view showing the inside of the main body part of Embodiment 1 to Embodiment 3.

[0018] Figure 4C is an enlarged perspective view showing the stirring body of Embodiment 1 to Embodiment 3.

[0019] Figure 4D is an enlarged longitudinal sectional view showing the peripheral structure of the pressure reducing valve and the pressure regulating valve of Embodiment 1 to Embodiment 3.

[0020] Figure 4E is an enlarged longitudinal sectional view showing the peripheral structure of the pressure reducing valve and the pressure regulating valve of Embodiment 1 to Embodiment 3.

[0021] Figure 5 is a longitudinal sectional view of the heating cooker according to Embodiments 1 to 3 ( Figure 1 view taken along line A-A).

[0022] Figure 6 is a graph showing the temperature change and stirring speed in an example of the heating cooking process performed by the heating cooker according to Embodiment 1.

[0023] Figure 7 is a top view schematically showing a container in a state where food ingredients are accommodated.

[0024] Figure 8 is a top view schematically showing a container in a state where food ingredients are accommodated.

[0025] Figure 9 is a graph showing an example of the temperature change and stirring speed in the heating cooking process according to a modification of Embodiment 1.

[0026] Figure 10 is a graph showing an example of the temperature change and stirring speed in the heating cooking process according to Embodiment 2.

[0027] Figure 11 is a graph showing an example of the temperature change and stirring speed in the heating cooking process according to Embodiment 3.

[0028] Figure 12 is a graph showing an example of the temperature change and stirring speed in the heating cooking process according to a modification of Embodiment 3.

[0029] Explanation of Reference Numerals

[0030] 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 unit; 9: Heater (heating unit); 10: Lid; 11: Control unit; S1: Cooking space; V1: First rotation direction; V2: Second rotation direction. Detailed Description of the Invention

[0031] According to a first aspect of the present disclosure, there is provided a heating cooker including: a container for accommodating food ingredients; a stirring body that rotates to stir the food ingredients; a main body portion that accommodates the container; a lid that is disposed above the container and can be opened and closed; a heating unit that heats the container; a temperature detection unit that detects the temperature of the container; an operation unit for a user to select a cooking menu and perform operations; and 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 through the operation unit. The control unit executes a freezing determination process and a heating process. In the freezing determination process, while causing at least one of the heating unit and the stirring body to operate, it determines the state of the food ingredients based on whether the detected temperature of the temperature detection unit is lower than a threshold temperature. The heating process, after the freezing determination process, causes the heating unit to operate to heat the food ingredients. In the heating process, according to the determination result in the freezing determination process, the operation of at least one of the heating unit and the stirring body is made different.

[0032] According to a second aspect of the present disclosure, there is provided the heating cooker according to the first aspect, wherein the control unit causes the stirring body to operate in the freezing determination process.

[0033] According to a third aspect of the present disclosure, there is provided the heating cooker according to the second aspect, wherein the control unit causes the stirring body to operate intermittently in the freezing determination process.

[0034] According to a fourth aspect of the present disclosure, there is provided the heating cooker according to the third aspect, wherein when the control unit causes the stirring body to operate intermittently in the freezing determination process, the amount of rotation of the stirring body each time is less than 360 degrees.

[0035] According to a fifth aspect of the present disclosure, there is provided the heating cooker according to the fourth aspect, wherein the amount of rotation of the stirring body each time is 30 degrees or more and 180 degrees or less.

[0036] According to a sixth aspect of the present disclosure, there is provided the heating cooker according to any one of the first aspect to the fifth aspect, wherein the threshold temperature is a first temperature determined in advance or a second temperature calculated based on a reference temperature equivalent to the detected temperature of the temperature detection unit at a certain moment.

[0037] According to a seventh aspect of the present disclosure, there is provided the heating cooker according to the sixth aspect, wherein the first temperature is -20 degrees or more and +5 degrees or less.

[0038] According to an eighth aspect of the present disclosure, there is provided the heating cooker according to the sixth or seventh aspect, wherein the second temperature is the same as the reference temperature or a temperature lower than the reference temperature by a predetermined temperature.

[0039] According to a ninth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to eighth aspects, wherein the control unit operates the heating unit in the freezing determination step.

[0040] According to a tenth aspect of the present disclosure, there is provided the heating cooker according to the ninth aspect, wherein when the control unit operates the heating unit in the freezing determination step, the set temperature of the heating unit is 20 degrees or more and less than 85 degrees.

[0041] According to an eleventh aspect of the present disclosure, there is provided the heating cooker according to any one of the first to tenth aspects, wherein when the detected temperature of the temperature detection unit is lower than the threshold temperature once or more times in the freezing determination step, compared with the case where this is not the case, the control unit makes the set temperature of the heating unit in the heating step relatively lower.

[0042] According to a twelfth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to tenth aspects, wherein when the detected temperature of the temperature detection unit is lower than the threshold temperature once or more times in the freezing determination step, compared with the case where this is not the case, the control unit sets the set temperature of the heating unit in the heating step to a relatively higher temperature exceeding 100 degrees.

[0043] According to a thirteenth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to twelfth aspects, wherein when the detected temperature of the temperature detection unit is lower than the threshold temperature once or more times in the freezing determination step, compared with the case where this is not the case, the control unit relatively prolongs the operation time of the heating unit in the heating step.

[0044] According to a fourteenth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to thirteenth aspects, wherein when the detected temperature of the temperature detection unit is lower than the threshold temperature once or more times in the freezing determination step, compared with the case where this is not the case, the control unit makes the rotation speed of the stirring body in the heating step relatively faster.

[0045] According to a fifteenth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to fourteenth aspects, wherein the control unit performs a standby step of stopping the heating unit and the stirring body before the freezing determination step.

[0046] According to the sixteenth aspect of the present disclosure, there is provided a heating cooker according to any one of the first to fifteenth aspects, wherein when the detection temperature of the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination step, the control unit transfers to the heating step.

[0047] According to the seventeenth aspect of the present disclosure, there is provided a heating cooker according to any one of the first to sixteenth aspects, wherein the temperature detection unit detects the temperature of the bottom of the container.

[0048] According to the eighteenth aspect of the present disclosure, there is provided a heating cooker according to any one of the first to seventeenth aspects, wherein the stirring body is provided along the inner bottom surface of the container.

[0049] Next, with reference to the drawings, an exemplary embodiment of the heating cooker of the present disclosure will be described. 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.

[0050] (Embodiment)

[0051] First, with reference to Figures 1 to 5 , a heating cooker according to an embodiment of the present disclosure will be described.

[0052] 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 portion 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.

[0053] Figures 1 to 5 The heating cooker 2 shown in

[0054] is a cooking appliance for heating and cooking food ingredients (not shown) as an 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", or "slow cooker". In addition, the heating cooker 2 of the present embodiment can also perform manual cooking without using a pre-programmed operation program. Figure 3 When the user uses the heating cooker 2 as an automatic cooker, the food ingredients are placed in the cooking space S1 of the container 4 shown in Figure 1 , and the operationFigure 2 The display operation unit 6 shown is used to select a cooking menu and determine to perform heating cooking. The heating cooker 2 performs a heating cooking process of heating the food ingredients according to a predetermined program based on the dishes of the selected cooking menu (such as frozen teriyaki chicken, frozen broth, etc.).

[0055] Next, in the present embodiment, the case where the heating cooker 2 is used as an automatic cooker will be described.

[0056] The heating cooker 2 of the present embodiment has a "pressure cooking function" of cooking food ingredients in a pressurized state where the cooking space S1 is at a pressure higher than the atmospheric pressure. Figure 2 In the 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 the pressure cooking function, a "decompression cooking function" of cooking food ingredients in a decompressed state where the cooking space S1 is at a pressure lower than the atmospheric pressure can also be selected.

[0057] Figures 1 to 5 The heating cooker 2 shown includes a container 4 ( Figure 3 , Figure 5 ), a main body 8 for housing the container 4, and a lid 10.

[0058] 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 food ingredients housed in the container 4, has a shape along the inner bottom surface 4B of the container 4, and stirs the food ingredients from below. The detailed structure of the stirring body 5 will be described later.

[0059] 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 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 temperature of the container 4 are built in the bottom side of the main body 8. Figure 5 The temperature sensor 7 shown is provided at the upper part 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 simply illustrated in Figure 5 .

[0060] The temperature sensor 7 is not limited to detecting the temperature of the bottom of the container 4. As long as it is a temperature sensor that can detect the temperature of the container 4, such as detecting the temperature of the side wall portion of the container 4, any structure can be used as the temperature detection unit.

[0061] In addition to the temperature sensor 7 for detecting the temperature of the container 4 , other types of temperature detection units may be provided, such as a temperature sensor provided on the cover 10 , a temperature sensor (pressure sensor) for indirectly detecting the internal temperature of the container 4 by measuring the internal pressure of the container 4 , or the like.

[0062] like Figure 5 As shown, the heating cooker 2 also has a built-in control unit 11. 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. In Figure 5 Schematically showing a first substrate 11A and a second substrate 11B constituting the control unit 11 .

[0063] 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.

[0064] like Figure 1 , Figure 3 As shown in FIG. 1 , the main body 8 axially supports the cover 10 so as to be rotatable from a substantially horizontal position to a substantially vertical position (arrow R1 ). Thus, the cover 10 can be rotated in the vertical direction and in the depth direction.

[0065] The cover 10 is a member for opening and closing the main body 8 and the container 4. Various members for operating the heating cooker 2 are built into the cover 10. Figure 1 , Figure 2As shown in the figure, a display operation unit 6 is provided on the upper surface of the lid 10. The display operation unit 6 is a component that combines the functions of a "display unit" for displaying various information related to the heating cooker 2 to the user and 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 it may also be indirectly operated through remote operation via the user's smartphone or the like, as long as the user can operate the heating cooker 2, and any structure can be used.

[0066] 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 closing 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 the state where the inner lid 14 is removed from the outer lid 12 is shown, and in Figure 4A the state where the inner lid 14 is mounted on the outer lid 12 is shown.

[0067] As Figure 1 , Figure 2 shown, the outer lid 12 includes a vent 16 and a handle 201.

[0068] The vent 16 is an opening for venting 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.

[0069] 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 ).

[0070] As Figure 3 , Figure 4A shown, the inner lid 14 has an inner lid main body portion 20 and a gasket 22.

[0071] The inner lid main body 20 corresponds to the main body of the inner lid 14 and has a substantially circular plate shape. A gasket 22 is installed on the outer peripheral portion of the inner lid main body 20. The gasket 22 is a substantially circular ring-shaped member installed on the outer peripheral portion of the inner lid main body 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.

[0072] 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 20.

[0073] The overpressure valve 24, the pressure reducing valve 26, and the pressure regulating valve 28 are all valves installed in the inner lid main body 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 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.

[0074] 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 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 overpressure valve 24 prevents the cooking space S1 from becoming an overpressure state and does not operate during normal use.

[0075] 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 where the cooking space S1 is sealed and an open position where it is open 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 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 may also be referred to as an "opening and closing valve".

[0076] 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 overpressure valve 24. The spring constant of the second spring 82 of the pressure regulating valve 28 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).

[0077] 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). 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.

[0078] 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 that magnifies and shows the peripheral parts 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).

[0079] 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 that is 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 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 to effect sealing, as Figure 4D shown.

[0080] 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 at the same time, 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 by the control of the control portion 11 over the valve driving portion 40.

[0081] 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 slide through 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 seal. 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 at the same time, 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.

[0082] The pressure reducing valve 26 and the pressure regulating valve 28 are not limited to Figure 4D , Figure 4E the integral structure shown, and can also be provided separately at different places and operate independently.

[0083] 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 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.

[0084] 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.

[0085] 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 driving 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.

[0086] 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".

[0087] 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 as 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.

[0088] 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.

[0089] 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 arranged in the cooking space S1 are agitated from below, so that compared with a structure that agitates the ingredients from above, it is easier to agitate the whole of the ingredients and can promote the agitation of the ingredients.

[0090] 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.

[0091] The protruding portion 22A is arranged at a position close to the inner side surface 4C of the container 4. When cooking in a state where the lid 10 is 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).

[0092] 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 the following functions: contacting the food ingredients being stirred by the rotation of the stirring body 5 so that the food ingredients fall to the side opposite to the traveling direction of the stirring body 5, and having the effect of promoting the convection and stirring of the food ingredients.

[0093] 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.

[0094] 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. Thus, it is possible to perform "pressure cooking" for pressure-heating the food ingredients in a state where the pressure in the cooking space S1 rises within a range below the prescribed pressure at which the pressure regulating valve 28 operates.

[0095] The heating cooker 2 having the above structure particularly has the following cooking menu: automatically determining whether the food ingredients put into the container 4 are in a frozen state or a non-frozen state, and controlling the cooking method of the food ingredients according to the determination result. Specifically, before the heating process of heating the food ingredients by setting the set temperature of the heater 9 to a high temperature (for example, 100 degrees or more), a "freezing determination process" is executed to determine whether the food ingredients are in a frozen state or a non-frozen state based on whether the detected temperature of the temperature sensor 7 is lower than the threshold temperature. According to the determination result in the freezing determination process, the control modes of the heater 9 and the stirring body 5 in the subsequent heating process are changed.

[0096] The control unit 11 of the present embodiment makes the stirring body 5 intermittently operate during the execution of the freezing determination process. Thus, it is easy to move the food ingredients directly above the temperature sensor 7 and stop, and the temperature of the food ingredients is detected with high precision by the temperature sensor 7, improving the accuracy of the freezing determination.

[0097] Use Figure 6 , an example of the heating cooking process corresponding to this cooking menu will be described.

[0098] Figure 6 is a graph showing an example of the temperature change and the stirring speed in the heating cooking process corresponding to the cooking menu executed by the heating cooker 2 of the present embodiment.

[0099] InFigure 6 In this case, the horizontal axis represents "time", and the vertical axis represents "temperature" and "stirring". For "temperature", the detected temperature of the temperature sensor 7 is represented by a solid line / dashed line. The solid line represents the temperature change when the state of the food material is determined to be the frozen state, and the dashed line represents the temperature change when the state of the food material is determined to be the non-frozen state. For "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 distinguished.

[0100] Figure 6 The heating cooking process shown is executed when a cooking menu in which the state of the undetermined food material is whether it is frozen or non-frozen is selected through the display operation unit 6.

[0101] As Figure 6 shown, the control unit 11 executes a "standby process" according to the start of the cooking menu, then executes a "freezing determination process", and then executes a heating process 1 (when freezing is determined) or a heating process 2 (when non-freezing is determined) according to the determination result in the freezing determination process.

[0102] The control unit 11 stops the stirring body 5 and the heater 9 for a specified time in the standby process. In the state just after the food material is put into the container 4, there is a deviation between the actual temperature of the food material, the temperature of the container 4, and the detected temperature of the temperature sensor 7. Therefore, by setting a standby time of a specified time, the temperature of the container 4 and the detected temperature of the temperature sensor 7 can be made close to the actual temperature of the food material, and the detected temperature of the temperature sensor 7 can be stabilized. In the standby process, the detected temperature of the temperature sensor 7 slowly decreases.

[0103] The duration (t1) of the standby process can be a predetermined fixed time (for example, 30 seconds), or it can be set as a variable time according to the selected cooking menu, the detected temperature of the temperature sensor 7, etc., and it can be set by any method.

[0104] When the standby process is completed, it transfers to the freezing determination process.

[0105] In the freezing determination process, the control unit 11 determines the state of the food material based on whether the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx. If it is lower than the threshold temperature Tx, it is determined that the food material is in the frozen state, and if it is not lower than the threshold temperature Tx, it is determined that the food material is in the non-frozen state.

[0106] The threshold temperature Tx is set to a temperature at which it is possible to determine whether the food material is in the frozen state or the non-frozen state, and is set, for example, in the range of -20 degrees or more and +5 degrees or less (for example, 0 degrees).

[0107] The control unit 11 of the present embodiment operates the stirring body 5 in the freezing determination process. UseFigure 7 , Figure 8 This section describes the movement of the food material when the agitator 5 is operated during the freezing determination process.

[0108] Figure 7 , Figure 8 Fig. shows a top view of the container 4 containing the food material F in a schematic manner.

[0109] As Figure 7 shown, on the inner bottom surface 4B of the container 4 which is approximately circular in top view, the temperature sensor 7 is disposed at a position deviated from the center 4D of the inner bottom surface 4B. In the state shown in Figure 7 , the food material F is located at a position deviated from directly above the temperature sensor 7, and the detected temperature of the temperature sensor 7 is difficult to reflect the temperature of the food material F.

[0110] Therefore, when the agitator 5 is rotated to forcibly move the food material F, as Figure 8 shown, the food material F can be moved directly above the temperature sensor 7. The temperature of the food material F can easily be transferred through the container 4 to the temperature sensor 7, and the detected temperature of the temperature sensor 7 approaches the actual temperature of the food material F.

[0111] In this embodiment, in particular, the agitator 5 is intermittently operated to rotate the agitator 5 and the food material F slightly. Thereby, the probability that the food material F moves and stops directly above the temperature sensor 7 increases, and the detected temperature of the temperature sensor 7 can be made closer to the actual temperature of the food material F.

[0112] The agitator 5 of this embodiment is disposed along the inner bottom surface 4B of the container 4 and agitates the food material F from below. When freezing the food material F by agitating from above, sometimes the food material F becomes an obstacle and the blade of the agitator 5 cannot be lowered to the bottom of the pot for agitation, so that the food material F cannot be moved. However, the blade of the agitator 5 of this embodiment is located at the bottom of the pot, so that it is easy to move the frozen food material F. Therefore, compared with the case of agitating the food material from above, it is easier to move the food material F to the part where the temperature is detected by the temperature sensor 7 (the bottom of the container 4).

[0113] In Figure 6 the example shown, the operation of rotating the agitator 5 forward in the second rotation direction V2 and the operation of stopping the agitator 5 are repeatedly performed at regular intervals. For example, the rotation speed of the agitator 5 is set to 10 rpm, and the operation of rotating forward for 3 seconds and stopping for 5 seconds is repeated. In this case, the rotation amount for each forward rotation is 180 degrees.

[0114] The rotation amount for each forward rotation of the agitator 5 is set to be less than 360 degrees. Preferably, it is 30 degrees or more and 180 degrees or less.

[0115] In the freezing determination process, the control unit 11 of the present embodiment operates the heater 9 in addition to operating the stirring body 5. Specifically, the "heater temperature adjustment" is performed by operating the heater 9 with a specified set temperature T1 as the target temperature. The set temperature can also be referred to as the "set temperature".

[0116] The set temperature T1 in the freezing determination process is set to a temperature lower than the set temperature in the subsequent heating processes 1 and 2. The set temperature T1 is, for example, set to 20 degrees or more and less than 85 degrees (for example, 30 degrees).

[0117] The temperature of the foodstuff F changes by operating the heater 9 in the freezing determination process. When the foodstuff F is non-frozen, the temperature of the foodstuff F is 0 degrees or more and continues to rise. In contrast, when the foodstuff F is frozen, even if the surface of the foodstuff F melts, since the inside of the foodstuff F is in a frozen state, it is difficult to rise above 0 degrees. As described above, a temperature difference is likely to occur depending on the state of the foodstuff F, and thus, whether it is lower than the threshold temperature Tx changes significantly depending on the state of the foodstuff, achieving an improvement in the accuracy of freezing determination.

[0118] In the freezing determination process, as long as the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx even once, the control unit 11 determines that the foodstuff is in a frozen state. If it is not lower than the threshold temperature Tx even once, it is determined to be in a non-frozen state. When it is determined to be in a frozen state, it transfers to the heating process 1 for thawing and cooking the frozen foodstuff. When it is determined to be in a non-frozen state, it transfers to the heating process 2 for heating and cooking the non-frozen foodstuff.

[0119] In Figure 6 In the example shown, regardless of the determination result in the freezing determination process, the freezing determination process is performed within a predetermined specified time (t2 - t1). The duration (t2 - t1) of the freezing determination process can be a predetermined fixed time (for example, 60 seconds), or it can be set as a variable time according to the selected cooking menu, the detected temperature of the temperature sensor 7, etc., and it can be set by any method.

[0120] In the heating processes 1 and 2, the control unit 11 operates the heater 9 with a specified set temperature as the target temperature, thereby performing heater temperature adjustment. The set temperature in the heating process is set to a high temperature (for example, 100 degrees or more) for completing the cooking of the foodstuff.

[0121] In Figure 6In the example shown, in heating step 1 during freezing determination, the set temperature is temporarily set to a set temperature T2 higher than the set temperature T1 and "thawing and spreading" is performed (time t2 to t3). After that, the set temperature is set to a set temperature T3 higher than the set temperature T2 and "final heating" is performed (time t3 to t4). In Figure 6 the example shown, heating step 1 ends at time t4, and the heating and cooking step including heating step 1 ends.

[0122] Regarding the set temperature of heating step 1, the set temperature T2 is set to less than 100 degrees (for example, 60 degrees), and the set temperature T3 is set to 100 degrees or more (for example, 140 degrees). By setting the temperature adjustment time at the set temperature T2 less than 100 degrees, the frozen food is gradually melted from the surface to thaw the food. Then, by setting the temperature adjustment time at the set temperature T3 of 100 degrees or more, the thawing of the food is completed, and the food is strongly heated to complete the heating and cooking.

[0123] In heating step 2 during non-freezing determination, heating and cooking is performed by setting the set temperature to T4. The set temperature T4 is set to 100 degrees or more. The set temperature T4 of heating step 2 is specifically set to a temperature higher than the set temperature T3 of heating step 1 (for example, about 150 degrees) to strongly heat the food. Since the non-frozen food does not require thawing and heating, the heater temperature adjustment at a set temperature T2 less than 100 degrees as in heating step 1 is omitted, and heating is continued at a high set temperature of 100 degrees or more.

[0124] In Figure 6 the example shown, heating step 2 ends at time t5 before time t4 when heating step 1 ends, and the heating and cooking step including heating step 2 ends.

[0125] The control unit 11 of the present embodiment makes the operation modes of the stirring body 5 in heating step 1 and heating step 2 different. In Figure 6 the example shown, in heating step 1 during freezing determination, the stirring body 5 rotates continuously forward during thawing and spreading, and the stirring body 5 rotates intermittently forward during final heating. By rotating the stirring body 5 continuously, the separation of the tightened parts in the frozen food can be promoted. After that, by rotating the stirring body 5 intermittently, the separation of the tightened parts and the concentrated heating of the food are balanced.

[0126] In heating step 2 during non-freezing determination, the stirring body 5 rotates intermittently forward. Since the non-frozen food has few tightened parts, the food is heated evenly by stirring the food from time to time while heating.

[0127] Regarding the rotation speed of the stirring body 5, it is set to the rotation speed R1 (for example, 10 rpm) in the heating process 2 during non-freezing determination, and set to a rotation speed R2 (for example, 20 rpm) faster than the rotation speed R1 in the heating process 1 during freezing determination. When the food material is in a frozen state, by relatively increasing the rotation speed of the stirring body 5, the separation of the tightened parts of the food material is promoted.

[0128] Figure 6 The cooking menu of the heating cooking process shown can be applied to, for example, teriyaki chicken. In the case of teriyaki chicken, when the food material such as chicken is frozen, it is heated to the desired state while promoting thawing, and when it is not frozen, the food material is strongly heated, thereby enabling the desired cooked dish to be achieved.

[0129] As described above, the set temperatures T2 and T3 in the heating process 1 during freezing determination are set to be relatively lower than the set temperature T4 in the heating process 2 during non-freezing determination. In this way, by suppressing the heating amount per unit time in the heating process 1 during freezing determination, it is possible to prevent moisture from flowing out excessively from food materials such as teriyaki chicken.

[0130] In addition, the operation time (time t4 - t2) of the heater 9 in the heating process 1 during freezing determination is relatively longer than the operation time (time t5 - t2) of the heater 9 in the heating process 2 during non-freezing determination. In this way, by extending the operation time of the heater 9 during freezing determination, there is an effect of softening food materials such as frozen vegetables, not limited to teriyaki chicken.

[0131] In addition, the rotation speed R2 of the stirring body 5 in the heating process 1 during freezing determination is made relatively faster than the rotation speed R1 of the stirring body 5 in the heating process 2 during non-freezing determination. In this way, by increasing the rotation speed of the stirring body 5 during freezing determination, the dispersion of solids such as edible meat can be promoted.

[0132] Regarding the threshold temperature Tx, it can be a temperature ("first temperature") determined in advance for each cooking menu, or it can also be a temperature ("second temperature") calculated based on the detected temperature (reference temperature) of the temperature sensor 7 at a certain moment such as the start of the freezing determination process. Thus, an appropriate threshold temperature Tx is set according to the type, state, and temperature of the food material, thereby improving the accuracy of freezing determination.

[0133] The first temperature can be set, for example, to be -20 degrees or more and +5 degrees or less.

[0134] The second temperature can be set, for example, to the same temperature as the detected temperature (reference temperature) of the temperature sensor 7 at the start of the freezing determination process, or a temperature lower than the reference temperature by a specified temperature (for example, 5 degrees).

[0135] In Figure 6In the example shown, the operation of both the stirring body 5 and the heater 9 in the freezing determination process is described, but it is not limited to such a case. It is sufficient to perform the freezing determination process while operating at least one of the stirring body 5 and the heater 9.

[0136] In Figure 6 the example shown, it is described that in the freezing determination process, when the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx once, it is determined that the freezing state is reached, but it is not limited to such a case. It is also possible to determine the freezing state for the first time when the temperature is lower multiple times.

[0137] In Figure 6 the example shown, the case where the operation modes of the heater 9 are different by setting different temperatures of the heater 9 in the heating process 1 and the heating process 2, and the operation modes of the stirring body 5 are different by setting different rotation speeds or rotation timings of the stirring body 5 is described, but it is not limited to such a case. It is sufficient to make at least one of the operation modes of the heater 9 and the stirring body 5 different.

[0138] (Function and effect)

[0139] As described above, the heating cooker 2 of the present embodiment includes: a container 4 for storing food ingredients; a stirring body 5 that rotates to stir 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 unit) that heats the container 4; a temperature sensor 7 that detects the temperature of the container 4; a display operation unit 6 for a user to select a cooking menu and perform operations; and a control unit 11 that controls the heater 9 and the stirring body 5 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 executes a freezing determination process and a heating process. In the freezing determination process, while operating at least one of the heater 9 and the stirring body 5, it is determined whether the food ingredients are in a frozen state based on whether the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx. In the heating process, after the freezing determination process, the heater 9 is operated to heat the food ingredients, and in the heating process, at least one of the heater 9 and the stirring body 5 is operated differently according to the determination result in the freezing determination process.

[0140] According to such a heating cooker 2, through the freezing determination process, it is possible to automatically and highly accurately determine whether the food ingredients are in a frozen state.

[0141] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 operates the stirring body 5 in the freezing determination process. According to such a heating cooker 2, in the freezing determination process, it is easy to move the food ingredients to the part where the temperature sensor 7 detects, and the determination accuracy of whether it is in a frozen state can be improved.

[0142] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 intermittently operates the stirring body 5 in the freezing determination process. According to such a heating cooker 2, in the freezing determination process, it is easy to move the food material to the position detected by the temperature sensor 7 and stop, and the determination accuracy of whether it is in a frozen state can be improved.

[0143] In addition, in the heating cooker 2 of the present embodiment, when the control unit 11 intermittently operates the stirring body 5 in the freezing determination process, the rotation amount of the stirring body 5 each time is less than 360 degrees. According to such a heating cooker 2, the probability that the food material moves to the position detected by the temperature sensor 7 and stops increases, and the determination accuracy of whether it is in a frozen state can be improved.

[0144] Furthermore, in the heating cooker 2 of the present embodiment, the rotation amount of the stirring body 5 each time is 30 degrees or more and 180 degrees or less. According to such a heating cooker 2, the probability that the food material moves to the position detected by the temperature sensor 7 and stops further increases, and the determination accuracy of whether it is in a frozen state can be improved.

[0145] In addition, in the heating cooker 2 of the present embodiment, the threshold temperature Tx is a predetermined first temperature or a second temperature calculated based on a reference temperature equivalent to the detection temperature of the temperature sensor 7 at a certain moment. According to such a heating cooker 2, setting an appropriate threshold temperature Tx according to the type of food material helps to improve the determination accuracy of whether it is in a frozen state.

[0146] In addition, in the heating cooker 2 of the present embodiment, the first temperature is -20 degrees or more and +5 degrees or less. According to such a heating cooker 2, setting the threshold temperature Tx appropriately according to the type of food material helps to improve the determination accuracy of whether it is in a frozen state.

[0147] In addition, in the heating cooker 2 of the present embodiment, the second temperature is the same as the reference temperature or a temperature lower than the reference temperature by a specified temperature. According to such a heating cooker 2, setting the threshold temperature Tx appropriately according to the type of food material and the like helps to improve the determination accuracy of whether it is in a frozen state.

[0148] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 operates the heater 9 (heating unit) in the freezing determination process. According to such a heating cooker 2, by heating the food material in the freezing determination process, the cooking time can be shortened, and the degree of temperature rise varies according to the state of the food material, so the determination accuracy of freezing based on the threshold temperature Tx can be improved.

[0149] In addition, in the heating cooker 2 of the present embodiment, when the control unit 11 operates the heater 9 (heating unit) in the freezing determination process, the set temperature of the heater 9 is set to 20 degrees or more and less than 85 degrees. According to such a heating cooker 2, by setting the range of the set temperature in the freezing determination process, the cooking time can be shortened and overheating of the food material can be prevented.

[0150] In addition, in the heating cooker 2 of the present embodiment, when the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx one or more times in the freezing determination process, compared with the case where this is not the case, the control unit 11 relatively reduces the set temperature of the heater 9 (heating unit) in the heating process. According to such a heating cooker 2, when it is possible to determine that the food material is in a frozen state, by suppressing the heating amount in the heating process, it is possible to prevent excessive outflow of moisture from food materials such as teriyaki chicken and improve the taste.

[0151] In addition, in the heating cooker 2 of the present embodiment, when the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx one or more times in the freezing determination process, compared with the case where this is not the case, the control unit 11 relatively extends the operation time of the heater 9 (heating unit) in the heating process. According to such a heating cooker 2, when it is possible to determine that the food material is in a frozen state, by extending the heating time in the heating process, it is possible to soften food materials such as frozen vegetables and improve the taste.

[0152] In addition, in the heating cooker 2 of the present embodiment, when the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx one or more times in the freezing determination process, compared with the case where this is not the case, the control unit 11 relatively increases the rotation speed of the stirring body 5 in the heating process. According to such a heating cooker 2, when it is possible to determine that the food material is in a frozen state, by increasing the stirring speed in the heating process, it is possible to promote the dispersion of solids such as edible meat and improve the taste.

[0153] In addition, in the heating cooker 2 of the present embodiment, the control unit 11 executes a standby process of stopping the heater 9 (heating unit) and the stirring body 5 before the freezing determination process. According to such a heating cooker 2, it is possible to stabilize the detected temperature of the temperature sensor 7 before executing the freezing determination process.

[0154] In addition, in the heating cooker 2 of the present embodiment, the temperature sensor 7 detects the temperature of the bottom of the container 4. According to such a heating cooker 2, by detecting the temperature of the bottom of the container 4 which is the part in contact with the food material, it is possible to accurately judge whether the state of the food material is a frozen state. In addition, a high-cost sensor such as an infrared sensor is not required, and the freezing determination process can be executed with an inexpensive temperature sensor.

[0155] In addition, in the heating cooker 2 of the present embodiment, the stirring body 5 is provided along the inner bottom surface 4B of the container 4. According to such a heating cooker 2, by stirring the food from below, it is easy to move the food to the part detected by the temperature sensor 7.

[0156] (Modification of Embodiment 1)

[0157] The heating cooker 2 may also execute Figure 9 the heating and cooking process shown instead of Figure 6 the heating and cooking process shown.

[0158] Figure 9 is a graph showing an example of the temperature change and stirring speed in the heating and cooking process of the modification.

[0159] Figure 9 The difference between the heating and cooking process shown and Figure 6 the heating and cooking process shown is that when the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx and it is determined that the food is in a frozen state, the freezing determination process (time t10) ends and the heating process 1 is transferred to.

[0160] According to Figure 9 the heating and cooking process shown, the overall cooking time during freezing determination can be shortened. Especially when the time taken for the heating process 1 during freezing determination is longer than the time taken for the heating process 2 during non-freezing determination, regardless of the determination result of the freezing determination process, the overall cooking time can be made uniform.

[0161] (Functions and Effects of the Modification of Embodiment 1)

[0162] In the heating cooker 2 of the present embodiment, when the detected temperature of the temperature sensor 7 (temperature detection unit) is lower than the threshold temperature Tx once or more times during the freezing determination process, the control unit 11 transfers to the heating process. According to such a heating cooker 2, compared with the case where the freezing determination process is always performed for a certain period of time, the shortening and uniformization of the overall cooking time can be achieved.

[0163] (Embodiment 2)

[0164] Refer to Figure 10 , and the heating cooker 2 of Embodiment 2 will be described. Descriptions that are repeated with Embodiment 1 will be appropriately omitted.

[0165] Figure 10 is a graph showing an example of the temperature change and stirring speed in the heating and cooking process corresponding to the cooking menu executed by the heating cooker 2 of Embodiment 2.

[0166] The difference between Embodiment 2 and Embodiment 1 is that in the freezing determination step, the size of the food material is determined based on the current value of the motor that is the driving source of the stirring body 5, and according to the determination result, the operation mode of the stirring body 5 in the heating step is made different.

[0167] As Figure 10 shown, the control unit 11 performs freezing determination based on the threshold temperature Tx in the freezing determination step, and monitors the current value of the motor that is the driving source of the stirring body 5 to determine whether it reaches above a specified threshold Ax. When the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx and the current value reaches above the threshold Ax, it is determined as a frozen food material with a large size (large size determination), and it is transferred to the heating step 1-1. When the detected temperature of the temperature sensor 7 is lower than the threshold temperature Tx and the current value does not reach above the threshold Ax, it is determined as a frozen food material with a small size (small size determination), and it is transferred to the heating step 1-2.

[0168] In Figure 10 it, the detected temperature of the temperature sensor 7 is represented by a solid line / dotted line. The solid line represents the temperature change during small size determination, and the dotted line represents the temperature change during large size determination.

[0169] As Figure 10 shown, both the heating steps 1-1 and 1-2 are set to the set temperature T5 (for example, about 60 degrees) to perform "thawing and spreading", and then set to a set temperature T6 (for example, about 140 degrees) higher than the set temperature T5 to perform "final heating".

[0170] In the heating step 1-1 and the heating step 1-2, the respective durations of thawing and spreading and final heating are different. Specifically, compared with the heating step 1-2 during small size determination, the heating time of the heating step 1-1 during large size determination is longer.

[0171] In the heating step 1-1, thawing and spreading is performed during the period from time t10 to t6, and final heating is performed during the period from time t6 to t7. In the heating step 1-2, thawing and spreading is performed during the period from time t10 to t8, and final heating is performed during the period from time t8 to t9.

[0172] In the heating step 1-1 and the heating step 1-2, the operation mode of the stirring body 5 is different. Specifically, compared with the heating step 1-2 during small size determination, the rotation speed of the stirring body 5 in the heating step 1-1 during large size determination is made slower.

[0173] In the heating step 1-1 during large size determination, the stirring body 5 is rotated forward intermittently at a rotation speed R3. In the heating step 1-2 during small size determination, the stirring body 5 is rotated forward at a rotation speed R4 faster than the rotation speed R3, and continuously operates during thawing and spreading, and intermittently operates during final heating.

[0174] In the heating step 1-1 during large size determination, by relatively slowing down the rotation speed of the stirring body 5, an excessive load on the motor of the stirring body 5 is prevented. On the other hand, by relatively lengthening the heating time, the center of the food material can be sufficiently heated.

[0175] In Embodiment 2, the case where the operation mode of the stirring body 5 in the heating step is made different based on the current value when it is determined that the food material is in a frozen state has been described, but it is not limited to such a case. For example, when it is determined that the food material is in a non-frozen state, the operation mode of the stirring body 5 in the heating step can also be made different based on the current value.

[0176] (Embodiment 3)

[0177] Refer to Figure 11 , and the heating cooker 2 of Embodiment 3 will be described. Descriptions that are repetitive with Embodiments 1 and 2 will be appropriately omitted.

[0178] Figure 11 It is a graph showing an example of the temperature change and the stirring speed in the heating cooking process corresponding to the cooking menu executed by the heating cooker 2 of Embodiment 3.

[0179] The difference between Embodiment 3 and Embodiment 1 lies in that the object food material is the meat sauce instead of the teriyaki chicken, and the forward rotation and reverse rotation of the stirring body 5 are performed, etc. Spaghetti with meat sauce mainly contains minced meat and vegetables, Figure 11 The heating cooking process shown is particularly applicable to the case where the minced meat is in a frozen lump and the vegetables are at room temperature.

[0180] As Figure 11 shown, the control unit 11 of Embodiment 3 performs the forward rotation and reverse rotation of the stirring body 5 in the freezing determination process. In Figure 11 the example shown, a cycle of reverse rotation once followed by forward rotation twice is repeatedly executed. The speed of the stirring body 5 is uniformly set to the rotation speed R5 (for example, 10 rpm).

[0181] By performing forward rotation after reversing the stirring body 5 at a low speed of about 10 rpm, the vertical mixing of the food material becomes easy. Even for food materials such as meat sauce that contain food materials with different temperature zones (frozen minced meat and room temperature vegetables) and are spread out over the entire bottom of the container 4, it is easy to form a timing when the frozen minced meat lump is directly above the temperature sensor 7. Thereby, the vertical temperature unevenness is eliminated and it is easy to uniformly stir the entire food material.

[0182] In heating step 1 and heating step 2 after the freezing determination step, the control unit 11 intermittently and repeatedly executes the forward rotation and reverse rotation of the stirring body 5. In heating step 2 during non-freezing determination, the speed of the stirring body 5 is set to a speed R6 faster than the rotation speed R5, and in heating step 1 during freezing determination, the speed of the stirring body 5 is set to a speed R7 faster than the rotation speed R6.

[0183] Heating step 1 during freezing determination includes a "thawing and spreading" step to thaw the frozen minced meat, and stirs at a speed higher than that during normal cooking at a set temperature T7 of about 60 °C at which the protein does not coagulate, thereby fully spreading the ingredients. Thereafter, the ingredients are strongly heated at a set temperature T8 of about 100 degrees to complete the cooking.

[0184] In heating step 2 during non-freezing determination, the ingredients are continuously and strongly heated at the same set temperature T8 as in heating step 1 to complete the cooking.

[0185] (Modification example of Embodiment 3)

[0186] The heating cooker 2 may also execute Figure 12 the heating and cooking steps shown instead of Figure 11 the heating and cooking steps shown.

[0187] Figure 12 is a graph showing an example of the temperature change and stirring speed in the heating and cooking steps of the modification example of Embodiment 3.

[0188] Figure 12 The heating and cooking steps shown are different from Figure 11 the heating and cooking steps shown in that, even for the same meat paste as in Embodiment 3, the ingredients are the frozen ingredients of minced meat, vegetables, etc. separately.

[0189] As Figure 12 shown, in the freezing determination step, the control unit 11 intermittently rotates the stirring body 5 forward. The speed of the stirring body 5 is the same rotation speed R5 as in Embodiment 3. By intermittently operating the stirring body 5 at a low speed of about 10 rpm with a rotation amount of less than one revolution, the ingredients whose temperature has risen due to heating can be lifted from the bottom of the pot, and the frozen ingredients can be placed directly above the temperature sensor 7.

[0190] In heating step 1 and heating step 2 after the freezing determination step, the control unit 11 intermittently and repeatedly executes the forward rotation and reverse rotation of the stirring body 5. In this modification example, the operation modes of the stirring body 5 during freezing determination and non-freezing determination are opposite to those in Embodiment 3. Specifically, in heating step 1 during freezing determination, the speed of the stirring body 5 is set to a speed R6 faster than the rotation speed R5, and in heating step 2 during non-freezing determination, the speed of the stirring body 5 is set to a speed R7 faster than the rotation speed R6.

[0191] The control unit 11 sets different set temperatures for the heater 9 in the heating processes 1 and 2 after the freezing determination process. Specifically, in the heating process 2 where it is determined that the state is non-freezing, the set temperature T9 is set to around 100 degrees, and in the heating process 1 where it is determined that the state is freezing, the set temperature T10 is set to a temperature higher than 100 degrees (for example, around 110 degrees), and pressure cooking is performed. After performing pressure cooking for a specified time, the set temperature is set to the same set temperature T9 as in the heating process 1, and final cooking is performed.

[0192] Due to the influence of ice crystals, frozen vegetables are prone to dehydration and become more fibrous. Therefore, by performing pressure cooking during freezing determination, it has the effect of reducing the fibrous texture of the vegetables.

[0193] (Functions and effects of the modification of Embodiment 3)

[0194] In the heating cooker 2 of this modification, when the detected temperature of the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination process, compared with the case where this is not the case, the control unit sets the set temperature of the heating unit in the heating process to a relatively high temperature exceeding 100 degrees.

[0195] When it is possible to determine that the food material is in a frozen state in the freezing determination process, by performing so-called pressure cooking in the heating process, it is possible to soften food materials such as frozen vegetables and improve the taste.

[0196] In addition, not limited to the case of increasing the pressure, it is also possible to relatively extend the heating time in a state where the set temperature is set to the same set temperature T9 as in the heating process 2 at the time of non-freezing determination.

[0197] 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, the time and set temperature of each process can also be appropriately changed according to the type and quantity of the food material, etc.

[0198] 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 elements in each embodiment can be achieved without departing from the scope and spirit of the present disclosure.

[0199] By appropriately combining any of the modifications in the various modifications of the above-described embodiments, the effects possessed by each can be achieved.

[0200] Industrial applicability

[0201] 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 for detecting the temperature of the container; 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 freezing determination process and a heating process. In the freezing determination process, the state of the food is determined based on whether the detected temperature of the temperature detection unit is lower than a threshold temperature while operating at least one of the heating unit and the stirring body. The heating process is performed after the freezing determination process by operating the heating unit to heat the food. In the heating process, the operation of at least one of the heating unit and the stirring body is different according to the determination result in the freezing determination process.

2. The heating cooker according to claim 1, wherein: The control unit operates the stirring body in the freezing determination step.

3. The heating cooker according to claim 2, wherein: The control unit operates the stirring body intermittently in the freezing determination step.

4. The heating cooker according to claim 3, wherein: When the control unit intermittently operates the stirring body in the freezing determination step, the control unit controls the amount of rotation of the stirring body per rotation to be less than 360 degrees.

5. The heating cooker according to claim 4, wherein: The amount of rotation of the stirring body per rotation is 30 degrees or more and 180 degrees or less.

6. The heating cooker according to claim 1, wherein: The threshold temperature is a predetermined first temperature or a second temperature calculated based on a reference temperature corresponding to a detected temperature of the temperature detection unit at a certain time.

7. The heating cooker according to claim 6, wherein: The first temperature is greater than or equal to -20 degrees and less than or equal to +5 degrees.

8. The heating cooker according to claim 6, wherein: The second temperature is the same temperature as the reference temperature, or a temperature lower than the reference temperature by a predetermined temperature.

9. The heating cooker according to claim 1, wherein: The control unit operates the heating unit in the freezing determination step.

10. The heating cooker according to claim 9, wherein: When the control unit operates the heating unit in the freezing determination step, the control unit sets a set temperature of the heating unit to 20 degrees or more and less than 85 degrees.

11. The heating cooker according to claim 1, wherein: When the temperature detected by the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination step, the control unit relatively lowers the set temperature of the heating unit in the heating step compared to a case where this is not the case.

12. The heating cooker according to claim 1, wherein: When the detected temperature of the temperature detection unit is lower than the threshold temperature one or more times in the freezing judgment process, the control unit sets the set temperature of the heating unit in the heating process to a relatively high temperature exceeding 100 degrees compared to a case where this is not the case.

13. The heating cooker according to claim 1, wherein: When the temperature detected by the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination step, the control unit relatively prolongs the operation time of the heating unit in the heating step compared to a case where this is not the case.

14. The heating cooker according to claim 1, wherein: When the temperature detected by the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination step, the control unit relatively increases the rotation speed of the stirring body in the heating step compared to a case where the temperature detected by the temperature detection unit is lower than the threshold temperature one or more times in the freezing determination step.

15. The heating cooker according to claim 1, wherein: The control unit performs a standby step of stopping the heating unit and the stirring body before the freezing determination step.

16. The heating cooker according to claim 1, wherein: The control unit shifts to the heating step when the temperature detected by the temperature detection unit falls below a threshold temperature one or more times in the freezing determination step.

17. The heating cooker according to claim 1, wherein: The temperature detection unit detects the temperature of the bottom of the container.

18. The heating cooker according to claim 1, wherein: The stirring body is arranged along the inner bottom surface of the container.

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