Heating cooker

Abstract

The heating cooker comprises a pot, a heating part, a main body, a cover, a cover temperature detection part, an on-off valve and a control part. The pot has a cooking space. The heating part heats the pot. The main body accommodates the pot and the heating part. The cover covers the main body. The temperature detection unit detects the temperature of the cooking space. The on-off valve is disposed on the cover and closes or opens the cooking space. The control unit controls the heating unit and the on-off valve. The control unit executes a first heating / pressurizing step in which the temperature of the cooking space is increased to at least ambient temperature and less than 100 DEG C by the heating unit, and the internal pressure of the cooking space is higher than atmospheric pressure by closing the on-off valve.

Description

Technical Field

[0001] This disclosure relates to heating cookers. Background Technology

[0002] Previously, there were known heating cookers that could hold food and heat it for cooking (for example, see Patent Document 1 and Patent Document 2).

[0003] The heating cooker described in Patent Document 1 performs pressurized heating cooking by raising the cooking space inside the pot to a pressure higher than atmospheric pressure.

[0004] Patent Document 2 describes a heating cooker that induces a Maillard reaction in heated objects by cooking at a temperature of 140°C to 160°C. The Maillard reaction refers to the reaction in which reducing sugars and amino compounds (amino acids, peptides, and proteins) are heated to produce brown substances (protein melanin), also known as browning reaction.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2016-174703

[0008] Patent Document 2: Japanese Patent Application Publication No. 2021-103064

[0009] Non-patent literature

[0010] Non-patent literature 1: Tomita Kiriko et al., "The Influence of Amino Acid Substituents on Maillard Reactions", *Student Chemistry* (2019), 1, 39-44. Summary of the Invention

[0011] In the field of heating cookers described in Patent Documents 1 and 2, there is a need to improve the flavor of ingredients and other aspects of cooking quality. The object of this disclosure is to provide a heating cooker capable of improving cooking quality.

[0012] The disclosed heating cooker includes a pot, a heating element, a main body, a lid, a lid temperature detection unit, an on / off valve, and a control unit. The pot has a cooking space. The heating element heats the pot. The main body houses the pot and the heating element. The lid covers the main body. The temperature detection unit detects the temperature of the cooking space. The on / off valve is located on the lid to close or open the cooking space. The control unit controls the heating element and the on / off valve.

[0013] The control unit performs a first heating and pressurizing process, in which the temperature of the cooking space is raised to above the ambient temperature but below 100°C by the heating unit, and the internal pressure of the cooking space is raised to above atmospheric pressure by closing the on / off valve.

[0014] According to the present disclosure, it is possible to provide a heating cooker that improves cooking quality. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 is a schematic view of a heating cooker of Embodiment 1 of the present disclosure.

[0016] Figure 2 is a graph showing the progress of the temperature and the internal pressure of the cooking space in a cooking program executed by the heating cooker of Embodiment 1.

[0017] Figure 3 is a flowchart showing the processing of the cooking program executed by the heating cooker of Embodiment 1.

[0018] Figure 4 is a flowchart showing the processing of the baking process of the cooking program executed by the heating cooker of Embodiment 1.

[0019] Figure 5 is a flowchart showing the processing of the first heating and pressurizing process of the cooking program executed by the heating cooker of Embodiment 1.

[0020] Figure 6 is a flowchart showing the processing of the second heating and pressurizing process for executing the cooking program executed by the heating cooker of Embodiment 1.

[0021] Figure 7 is a graph showing the difference in the degree of progress of the Maillard reaction based on the pressure difference.

[0022] Figure 8 is a graph showing the progress of the temperature, the pressure, and the rotational speed of the stirrer in the cooking program executed by the heating cooker of Embodiment 1.

[0023] Figure 9 is a graph showing the degree of progress of the Maillard reaction when the rotational speed of the stirrer is 0 rpm and 20 rpm, respectively.

[0024] Figure 10 is a graph showing the degree of progress of the Maillard reaction when the rotational speed of the stirrer is 0 rpm and 50 rpm.

[0025] Figure 11 is a graph showing the progress of the temperature, the pressure, and the rotational speed of the stirrer in the cooking program executed by the heating cooker of Embodiment 1.

[0026] Figure 12 is a graph showing the progress of the temperature and the internal pressure of the cooking space in the cooking program executed by the heating cooker of Embodiment 2 of the present disclosure.

[0027] Figure 13is a graph showing the temperature, internal pressure, and rotational speed of the stirring body of the cooking space in the cooking program executed by the heating cooker of Embodiment 2.

[0028] Figure 14 is a graph showing the temperature, internal pressure, and rotational speed of the stirring body of the cooking space in the cooking program executed by the heating cooker of Embodiment 2.

[0029] Figure 15 is a graph showing the relative strength of sweet aroma with respect to the temperature condition under high pressure. DETAILED DESCRIPTION

[0030] (Embodiment 1)

[0031] Reference Figure 1 Embodiment 1 of the present disclosure will be described. In the following description, pressure values are described in absolute pressure.

[0032] Figure 1 is a schematic view of the heating cooker 2 of the present embodiment. Figure 1 The heating cooker 2 shown is a cooking apparatus for heating and cooking a heated object 5 such as food. The heating cooker 2 is an automatic cooker in which an operation sequence is programmed in advance for each cooking menu.

[0033] A user, when using the heating cooker 2, stores the heated object 5 in the cooking space S of the pot 4, operates the operation display portion 6 to select a cooking menu, and starts heating and cooking. The heating cooker 2 heats and cooks the heated object 5 according to a predetermined program according to the type of the selected cooking menu (boiling, curry, etc.).

[0034] The heating cooker 2 of the present embodiment has a function of heating and pressure cooking in which the internal pressure of the cooking space S is made higher than the atmospheric pressure. In order to perform heating and pressure cooking, the user can select a menu for heating and pressure cooking in the operation display portion 6. The operation display portion 6 functions as a cooking menu selection portion for selecting a cooking menu.

[0035] As shown in Figure 1 The heating cooker 2 has a pot 4, a main body 8, a stirring body 9, and a lid 10. The main body 8 stores the pot 4. The pot 4 is a box-shaped member that forms a cooking space S, and has a bottom surface 4A, a side surface 4B, and an upward opening. The cooking space S is a space surrounded by the bottom surface 4A and the side surface 4B of the pot 4. In the example shown in Figure 1 The heated object 5 is stored in the cooking space S filled with moisture 7.

[0036] For example, if the heated object 5 is meat, the water 7 is a seasoning broth used to cook the heated object 5. The heated object 5 and water 7 are not limited to being separate; they can also be in a combined state. The water 7 is not limited to a weakly viscous state like water, but can also be a strongly viscous state like curry or stew, where liquid and solid are mixed. Furthermore, the water 7 can be added by the user during cooking.

[0037] The main body 8 houses the detachable pot 4 and the components for operating the heating cooker 2. The stirring body 9 stirs the heated object 5 housed in the pot 4. The stirring body 9 can have a continuously curved shape or an angular shape, such as an L-shape.

[0038] like Figure 1 As shown, the main body 8 houses the heating unit 12, the drive unit 14, and the pot temperature detection unit 15. The heating unit 12 is arranged within the main body 8 to heat the bottom surface 4A of the pot 4. The heating unit 12 is, for example, a sheath heater. The heating unit 12 is switched on / off controlled by the control unit 22 (described later) to generate heat with a heating amount corresponding to the applied voltage value.

[0039] The drive unit 14 drives the stirring body 9 to rotate. The drive unit 14 has a motor and gears as a reduction gear. The pot temperature detection unit 15 is a temperature sensor disposed in the main body 8 to detect the temperature of the bottom surface 4A of the pot 4. The control unit 22 receives the temperature information (hereinafter referred to as pot temperature) detected by the pot temperature detection unit 15.

[0040] like Figure 1 As shown, the heating unit 12 and the pot temperature detection unit 15 are arranged facing the bottom surface 4A of the pot 4. The pot temperature detection unit 15 is arranged close to the heating unit 12, and the pot temperature is easily affected by the heating unit 12.

[0041] The lid 10 opens and closes freely to cover the main body 8. When the lid 10 is closed and covers the pot 4, the cooking space S is sealed. The lid 10 has an inner lid 11 for sealing the pot 4.

[0042] The inner lid 11 has a gasket 30 installed on its outer periphery. The inner lid 11 seals the cooking space S by abutting against the upper end of the pot 4 and the upper side of the inner surface of the pot 4 with the gasket 30. When the internal pressure of the cooking space S increases, the gasket 30 expands and abuts against the inner side of the pot 4. The inner lid 11 also has a gasket 32 ​​disposed at an opening communicating with the vent 17 described later.

[0043] The lid 10 has an on / off valve 16, a lid temperature detection unit 18, a pot pressure detection unit 20, and a control unit 22, which are components used to operate the heating cooker 2.

[0044] The lid 10 has a vent 17 provided on the upper portion and a steam passage 19 provided in the interior. The steam passage 19 communicates the cooking space S and the vent 17. The on-off valve 16 cuts off or opens the steam passage 19. When the on-off valve 16 opens the steam passage 19, the internal pressure of the cooking space S becomes the atmospheric pressure. When the on-off valve 16 cuts off the steam passage 19, the cooking space S is sealed, and the internal pressure of the cooking space S becomes a pressure independent of the atmospheric pressure.

[0045] The on-off valve 16 is, for example, a solenoid valve that is controlled by the control section 22 to act. The on-off valve 16 can be a check valve that naturally acts in accordance with the internal pressure of the cooking space S.

[0046] The heating cooker 2 can have a pressure regulating valve that naturally opens in order to maintain the internal pressure when the internal pressure of the cooking space S rises to a prescribed value (for example, 2.0 atm) suitable for pressure cooking. The heating cooker 2 can have a safety valve configured to naturally open when the internal pressure of the cooking space S rises to a prescribed value (for example, 3.5 atm) much higher than the prescribed value suitable for pressure cooking.

[0047] The lid temperature detecting section 18 is a temperature sensor provided to the lid 10 in order to detect the temperature of the cooking space S. The lid temperature detecting section 18 indirectly detects the temperature of the cooking space S by detecting the temperature of the lid 10. The control section 22 receives information of the temperature detected by the lid temperature detecting section 18 (hereinafter, referred to as lid temperature). The lid temperature detecting section 18 is provided farther from the heating section 12 than the pot temperature detecting section 15, and thus the lid temperature is less likely to be affected by the heat of the heating section 12 than the pot temperature.

[0048] The pot pressure detecting section 20 is a pressure sensor provided to the lid 10 in order to detect the internal pressure of the cooking space S. The pot pressure detecting section 20 is provided to the lid 10 in a manner that a part thereof protrudes to the cooking space S, and directly detects the internal pressure of the cooking space S. The control section 22 receives information of the internal pressure of the cooking space S detected by the pot pressure detecting section 20. Hereinafter, the internal pressure of the cooking space S is referred to as pot pressure.

[0049] The control section 22 is a microcomputer for controlling the operation of the heating cooker 2. The control section 22 is electrically connected to the constituent elements of the heating cooker 2 including the constituent elements described below in detail in a communicable manner, acquires output data from these constituent elements, or controls these constituent elements.

[0050] The control section 22 controls the heating section 12, the on-off valve 16, and the drive section 14. The control section 22 acquires output data from the pot temperature detecting section 15, the lid temperature detecting section 18, the pot pressure detecting section 20, and the like, and controls the heating section 12, the on-off valve 16, and the drive section 14 in accordance with the acquired data.

[0051] In the present embodiment, the heating cooker 2 executes a cooking program (heating and pressurizing cooking program) selected by the user from a plurality of cooking programs via the operation display part 6. Figure 2 is a graph showing the progress of the temperature and the internal pressure of the cooking space S in the cooking program executed by the heating cooker 2. The heating and pressurizing cooking program is a cooking program showing the progress of the temperature and the internal pressure as shown in Figure 2 . The heating and pressurizing cooking program includes a cooking process in which heating and pressurizing are performed simultaneously.

[0052] Figure 2 The waveform (a) of shows the progress of the temperature of the cooking space S. Figure 2 The waveform (b) of shows the progress of the internal pressure of the cooking space S. In the waveform (b) of Figure 2 , the initial pressure A0 is the atmospheric pressure, that is, the internal pressure of the cooking space S when the open and close valve 16 is open. Figure 2 The waveform (c) of shows the pattern of the heating control of the heating part 12 by the control part 22. Figure 2 The horizontal axis of the graph of shows time.

[0053] In the cooking program shown in Figure 2 , the control part 22 sequentially executes a searing process, a first heating and pressurizing process, a second heating and pressurizing process, and a cooking process.

[0054] The searing process is a process in which the temperature of the cooking space S is raised from a cooking start temperature Tpl to a set temperature Tp4 by heating the pot 4 with the heating part 12 (waveform (a) of Figure 2 ). The set temperature Tp4 is a prescribed temperature of 100°C or higher. In the searing process, the control part 22 heats the heated object 5 (waveform (a) to (c) of Figure 2 at time t0) by the heating part 12 according to the lid temperature in a state in which the open and close valve 16 is open to open the steam passage 19.

[0055] In the searing process, only the heated object 5 is put in the pot 4 without putting the moisture 7 in the pot 4. Therefore, as the heating progresses, the surface temperature of the heated object 5 rises, and for example, in the case where the heated object 5 is meat, a sear mark can be imparted to the surface of the heated object 5. Thus, it is possible to prevent the cooking deformation of the heated object 5 in the cooking process described later.

[0056] In the searing process, the control part 22 raises the temperature of the heated object 5 to 100°C or higher by the heating part 12 in a state in which the open and close valve 16 is open. Therefore, the air in the cooking space S is discharged through the vent 17 by the steam from the heated object 5, and instead, the cooking space S is filled with the steam from the heated object 5. Thus, it is possible to suppress the oxidation of the heated object 5. In the searing process, the open and close valve 16 is in the open state, and therefore, the internal pressure of the cooking space S is maintained at the initial pressure A0.

[0057] The first heating and pressurizing process is a process of lowering the temperature of the cooking space S to less than 100°C and raising the internal pressure of the cooking space S to a prescribed value, and maintaining the state for a prescribed time (S1). Figure 2 the waveforms (a) and (b) of FIG. 1).

[0058] In the first heating and pressurizing process, the control section 22 closes the on-off valve 16 to seal the cooking space S. In the state where the on-off valve 16 is closed, the control section 22 stands by until the temperature of the cooking space S is lowered from the set temperature Tp4 to a first set temperature Tp2 and the internal pressure of the cooking space S is raised from the initial pressure A0 to a first pressure Al. The first set temperature Tp2 is a prescribed temperature less than 100°C.

[0059] When the temperature and the internal pressure of the cooking space S reach the respective targets (the time t2 in the waveforms (a) and (b) of FIG. 1), the control section 22 controls the heating section 12 to maintain the state for a prescribed time (S2). Figure 2 the waveforms (a) and (b) of FIG. 1). The above control is performed on the basis of the lid temperature or the pot pressure. Figure 2 the waveforms (a) to (c) of FIG. 1). The above control is performed on the basis of the lid temperature or the pot pressure.

[0060] The control section 22 sets the first set temperature Tp2 to a temperature of 100°C or higher and less than 100°C on the basis of the kind of the cooking program. For example, in the example shown in FIG. 1, the first set temperature Tp2 is 70°C. Therefore, even if the temperature is lowered to the first set temperature Tp2, the cooking space S is in a state where the temperature is higher than the ambient temperature. Figure 2

[0061] Even if the temperature of the cooking space S is less than 100°C, the internal pressure of the cooking space S is raised due to the steam from the heated object 5. When the temperature of the cooking space S reaches the first set temperature Tp2, the internal pressure of the cooking space S reaches the first pressure Al. The first pressure Al is, for example, 1.3 atm. That is, the cooking space S is in a state where the internal pressure thereof is higher than the atmospheric pressure.

[0062] In the case where the cooking is continuously performed or the case where the cooking start temperature Tpl is higher than the ambient temperature, the control section 22 can also delay the start of the cooking until the temperature of the cooking space S becomes 50°C or lower.

[0063] The second heating and pressurizing process is a process of raising the temperature of the cooking space S to 100°C or higher and 125°C or lower and raising the internal pressure of the pot 4 to a prescribed value, and maintaining the state for a prescribed time (S3). Figure 2 the waveforms (a) to (c) of FIG. 1).

[0064] the waveforms (a) to (c) of FIG. 1).

[0065] ​In the second heating and pressurizing process, the control unit 22 closes the on / off valve 16, causing the heating unit 12 to operate. Figure 2 At time t3). Therefore, the temperature of the cooking space S rises to the second set temperature Tp3, and the internal pressure of the cooking space S rises to the second pressure A2. Figure 2 The waveforms (a) and (b) at time t4.

[0066] When the temperature and internal pressure of the cooking space S reach their respective targets, the control unit 22 controls the heating unit 12 to maintain this state for a predetermined time. Figure 3 The waveforms (a) to (c) show times t4 to t5. The above control is based on lid temperature or pot pressure.

[0067] The control unit 22 sets the second set temperature Tp3 to a specified temperature of 100°C or higher according to the type of cooking program. For example, in Figure 2 In the example shown, the second set temperature Tp3 is 120°C. When the temperature of the cooking space S reaches the second set temperature Tp3, the internal pressure of the cooking space S reaches the second pressure A2. The second pressure A2 is, for example, 2.0 atm. That is, in the second heating and pressurizing process, the cooking space S is in a state where its internal pressure is higher than that in the first heating and pressurizing process.

[0068] The cooking process is a process used to stop the operation of the heating unit 12 to cook the heated object 5. Figure 3 The waveforms (a) to (c) show times t5 to t6. During the cooking process, the cooking space S is open to the outside air, and the temperature of the cooking space S is maintained at a higher temperature than the ambient temperature.

[0069] During the cooking process, the control unit 22 opens the on / off valve 16, thereby opening the steam passage 19. Figure 2 At time t5 in waveform (b), the heating element 12 is activated to cause a predetermined shift in the internal pressure of the cooking space S. This control is based on either the lid temperature or the pot pressure.

[0070] When the heating cooker 2 has a timer function, the control unit 22 can control the opening and closing of the valve 16 based on the elapsed time to open the cooking space S to the outside air. The control unit 22 can also close the valve 16 until the middle of the cooking process in order to adjust the overall cooking time, and open the valve 16 after the cooking process has started and a predetermined time has elapsed.

[0071] When the cooking process is completed, the cooking program ends. Figure 3 (Time t6). However, a heat preservation process can also be set after the cooking program is completed, as needed. During the heat preservation process, the control unit 22 controls the heating unit 12 to maintain the temperature of the cooking space S at 60°C.

[0072] Reference Figure 3 , to indicate Figure 1 The general process of cooking is explained in terms of the temperature and internal pressure changes in that cooking space S. Figure 3 It indicates that it is used for execution. Figure 2 The flowchart shown illustrates the cooking process. Figure 3 Each of the processes shown is executed by the control unit 22.

[0073] Control unit 22 accepts the selection of heating and pressurizing cooking programs. Figure 3 Step S1). Specifically, when the user operates the display unit 6 (refer to...) Figure 2 When the desired heating and pressurizing cooking program is selected and the cooking start button is pressed, the control unit 22 accepts the selection of the heating and pressurizing cooking program.

[0074] When the control unit 22 accepts the selection of a heating and pressurizing cooking program, it executes the cooking process. Figure 3 Step S2) imparts scorch marks to the surface of the heated object 5. When in Figure 2 When the cooking process ends at time t1, the control unit 22 stops the heating unit 12, thereby lowering the temperature of the cooking space S. Figure 2 Step S3).

[0075] At this time, the control unit 22 displays a guide on the operation display unit 6 to urge the user to add water and seasoning liquid to the pot 4. After the user opens and closes the lid 10 and adds water and seasoning liquid according to the guide, the user inputs a signal indicating that the addition is complete to the operation display unit 6.

[0076] When the control unit 22 receives the signal from the operation display unit 6 indicating that insertion is complete, it executes the first heating and pressurizing process. Figure 3 Step S4). In the first heating and pressurizing process, the cooking space S is maintained at a temperature higher than the ambient temperature but less than 100°C for a specified time at a pressure higher than atmospheric pressure. Figure 2 (Times t2 to t3). When the first heating and pressurizing process ends, the control unit 22 executes the second heating and pressurizing process (times t2 to t3). Figure 3 Step S5).

[0077] In the second heating and pressurizing process, as described above, the control unit 22 raises the temperature and internal pressure of the cooking space S to their respective targets, and maintains the temperature of 100°C or higher and the internal pressure of 100°C or higher than that in the first heating and pressurizing process for a predetermined time. Figure 3 The waveform (a) shows times t4 to t5.

[0078] When the second heating and pressurizing process is completed ( Figure 2 At time t5, the control unit 22 stops the heating unit 12 and executes the cooking process. Figure 2Step S6).

[0079] During the cooking process, the cooking space S gradually cools, and the pressure in the pot decreases to atmospheric pressure. After a specified time during the cooking process ( Figure 4 After time t5 to t6, when the lid temperature drops below the specified temperature, the control unit 22 ends the cooking process and notifies that cooking is complete. Figure 4 (Step S7). For example, the control unit 22 causes the operation display unit 6 to display a message indicating that the heating and pressurizing cooking has ended.

[0080] Heating cooker 2 via the above Figure 2 Steps S1 to S7 in the process are executed. Figure 4 The cooking process, which involves the temperature and internal pressure shift within the cooking space S, allows for the preparation of flavor-enhancing ingredients in a short time. According to this embodiment, even when the second set temperature Tp3 is set within the range of 100°C to 125°C, the cooking time can be shortened, allowing the cooking process to be completed within 90 to 120 minutes.

[0081] Furthermore, even in a cooking space S with an internal pressure higher than atmospheric pressure and a temperature lower than 130°C, the heated object 5 can undergo a Maillard reaction. Therefore, it easily produces a delicious and rich flavor, enhancing the overall taste.

[0082] Next, the actions of the constituent elements in each process will be explained in more detail. (Refer to...) Figure 4 and Figure 2 The firing process is explained. Figure 2 This is a flowchart representing the processes used to perform the firing procedure.

[0083] When the firing process begins ( Figure 2 At time t0, the control unit 22 opens the on / off valve 16, thus opening the cooking space S to the outside air. Figure 4 Step S11). With the cooking space S open to the outside air, the control unit 22 causes the heating unit 12 to heat the pot 4. Figure 4 (Step S12). Thus, the water 7 is heated via the pot 4, and the temperature of the heated object 5 immersed in the water 7 rises.

[0084] exist Figure 4 In the example shown, the ambient temperature is 20°C, and the cooking start temperature Tp1 of the cooking space S is the same as the ambient temperature, 20°C. The control unit 22 sets the lid temperature to the set temperature Tp4. Figure 4 The heating element 12 is continuously energized or intermittently energized with a high energization rate in the manner of waveform (a)). Figure 4 The waveform (c)).

[0085] The control section 22 determines whether the detected temperature has reached the set temperature Tp4 (step S13 of FIG. 6). Since the lid temperature is more easily affected by the heating section 12 than the pan temperature, it is preferable to use the lid temperature as the detected temperature. However, the present application is not limited to this, and the detected temperature can be the pan temperature. Figure 4

[0086] The set temperature Tp4 is a prescribed threshold temperature stored in a storage section (for example, a semiconductor memory) of the control section 22. The set temperature Tp4 is set to a temperature in the vicinity of a temperature at which the surface of the heated object 5 starts to have a scorch mark. The set temperature Tp4 can be set to a value in the range of 130°C to 200°C, for example, and is 130°C in the present embodiment.

[0087] The set temperature Tp4 can also have a variation range of some degree (for example, ±1°C). Therefore, in the case where the set temperature Tp4 is 130°C, when the detected temperature is in the range of 129°C to 131°C, the control section 22 determines that the detected temperature is the set temperature Tp4.

[0088] The control section 22 stands by while repeatedly executing the process of step S13 of FIG. 6 until the detected temperature becomes the set temperature Tp4. When the detected temperature reaches the set temperature Tp4 (YES in step S13 of FIG. 6), the control section 22 starts measurement of the heating time (step S14 of FIG. 6). Figure 2 Figure 4 Figure 2

[0089] In the middle of the detected temperature reaching the set temperature Tp4, the heated object 5 starts to have a scorch mark. Therefore, in order to manage the duration of the roasting process, the measurement of the heating time is started at the time when the detected temperature reaches the set temperature Tp4.

[0090] When the detected temperature reaches the set temperature Tp4, the control section 22 performs control for maintaining the temperature of the cooking space S at the set temperature Tp4. Therefore, the control section 22 controls the heating section 12 by, for example, PID (Proportional-Integral-Differential) control.

[0091] The control section 22 determines whether the heating time is the prescribed time or more (step S15 of FIG. 6). The prescribed time is a prescribed threshold value stored in a storage section of the control section 22, and is set in accordance with the cooking program or the like. Figure 5

[0092] The control section 22 stands by while repeatedly executing the process of step S15 of FIG. 6 until the heating time becomes the prescribed time or more. When the heating time reaches the prescribed time at the time tl (YES in step S15 of FIG. 6), Figure 5 Figure 5 Figure 5 ​​​​​​​When the condition is true in step S15, the control unit 22 transfers the cooking process from the roasting process to the first heating and pressurizing process.

[0093] Reference Figure 2 and Figure 2 The treatment of the first heating and pressurizing process is explained. Figure 1 This is a flowchart illustrating the process used to perform the first heating and pressurizing step.

[0094] In the first heating and pressurizing process, in order to increase the internal pressure of the cooking space S by utilizing the steam from the heated object 5, the control unit 22 closes the on / off valve 16. Figure 5 Step S21). Additionally, the control unit 22 adjusts the temperature to make the cover temperature reach the first set temperature Tp2. Figure 5 Step S22). The first set temperature Tp2 will be described later.

[0095] Specifically, when Figure 2 When the cooking process transitions from the roasting step to the first heating and pressurizing step at time t1, the control unit 22 stops the heating unit 12. As a result, the temperature of the cooking space S decreases, while the internal pressure of the cooking space S increases. Figure 5 The waveforms (a) and (b) show times t1 to t2.

[0096] In order to more effectively reduce the temperature of the cooking space S, the heating cooker 2 may be equipped with a cooling unit 21 for cooling the cooking space S (see reference). Figure 5 The cooling unit 21 is, for example, a Peltier element or a cooling fan. The control unit 22 causes the cooling unit 21 to cool the pot 4, thereby lowering the temperature of the cooking space S.

[0097] Control unit 22 determines whether the detected temperature has reached the first set temperature Tp2. Figure 2 (Step S23). The first set temperature Tp2 is a predetermined threshold temperature stored in the storage unit of the control unit 22. The first set temperature Tp2 is set to a temperature that is higher than the cooking start temperature Tp1 but less than 100°C. For example, the first set temperature Tp2 can be set to a value in the range of 60°C to 80°C, and in this embodiment it is 70°C.

[0098] The first set temperature Tp2 can have a certain degree of variation (e.g., ±1°C). Therefore, when the first set temperature Tp2 is 70°C, if the detected temperature is 69°C or higher and 71°C or lower, the control unit 22 determines that the detected temperature is the first set temperature Tp2.

[0099] Control unit 22 repeatedly executes Figure 2 The process in step S23 continues while the system is in standby mode until the detected temperature reaches the first set temperature Tp2.Figure 5 the temperature reaches the first set temperature Tp2 at time t2 Figure 5 When the temperature reaches the first set temperature Tp2 at time t2, the control section 22 starts measurement of the first heating and pressurizing time (step S24). Figure 2

[0100] When the temperature reaches the first set temperature Tp2, the temperature of the cooking space S becomes higher than the ambient temperature, and the internal pressure of the cooking space S becomes higher than the atmospheric pressure. This state is called a first heating and pressurizing state.

[0101] When the temperature reaches the first set temperature Tp2 at time t2 Figure 5 When the temperature reaches the first set temperature Tp2 at time t2, in order to maintain the temperature of the cooking space S at the first set temperature Tp2, the control section 22 controls the heating section 12, for example, by PID control. At the same time, the control section 22 starts measurement of the first heating and pressurizing time in order to manage the duration of the first heating and pressurizing process. As shown in FIG. 2, at time t2, the temperature of the cooking space S reaches the first set temperature Tp2, and the internal pressure of the cooking space S reaches the first pressure Al. Figure 2

[0102] The control section 22 determines whether the first heating and pressurizing time has reached a first time (step S25). The first time is a prescribed threshold time stored in a storage section of the control section 22, and is set in accordance with the cooking program or the like. Figure 2 The control section 22 stands by while repeatedly executing the processing of step S25 of FIG. 3 until the first heating and pressurizing time becomes the first time or more.

[0103] Figure 6 The control section 22 stands by while repeatedly executing the processing of step S25 of FIG. 3 until the first heating and pressurizing time becomes the first time or more.

[0104] When the first heating and pressurizing time reaches the first time at time t3 Figure 6 When the first heating and pressurizing time reaches the first time at time t3 Figure 6 When the first heating and pressurizing time reaches the first time at time t3 Figure 2 The time from time t2 to time t3 in FIG. 4 is the first time. During the first time, the control section 22 controls the heating section 12 so as to maintain the temperature of the cooking space S at the first set temperature Tp2 and maintain the internal pressure of the cooking space S at the first pressure Al.

[0105] The processing of the second heating and pressurizing process is described with reference to FIGS. 5 and 6. Figure 2 Figure 6 The processing of the second heating and pressurizing process is described with reference to FIGS. 5 and 6. Figure 6 is a flowchart showing the processing for executing the second heating and pressurizing process.

[0106] ​​​​In the second heating and pressurizing process, as in the first heating and pressurizing process, the on-off valve 16 is kept in the closed state. The control section 22 controls the heating section 12 in the state where the on-off valve 16 is closed so that the lid temperature becomes the second set temperature Tp3 higher than 100°C Figure 2 The temperature of the heated object 5 and the moisture 7 is raised to 100°C or higher, and the internal pressure of the cooking space S is further raised by steam compared to the first heating and pressurizing process. The second set temperature Tp3 will be described later.

[0107] When the processing of the cooking program is shifted from the first heating and pressurizing process to the second heating and pressurizing process at time t3, Figure 6 the control section 22 performs continuous energization or intermittent energization with a high energization rate on the heating section 12 (waveform (c) of FIG. 6). Thus, the temperature of the cooking space S is raised again, and the internal pressure of the cooking space S is further raised. Figure 6

[0108] The control section 22 determines whether the detected temperature reaches the second set temperature Tp3 Figure 2 (step S32 of FIG. 6). The second set temperature Tp3 is a prescribed threshold temperature stored in the storage section of the control section 22. The second set temperature Tp3 is set to a temperature of 100°C or higher and 125°C or lower. The second set temperature Tp3 is set to a value of 120°C, for example, in the present embodiment.

[0109] However, the second set temperature Tp3 can be set to a value of 115°C or higher and 125°C or lower, for example, in consideration of a detection error of the lid temperature detection section 18, a setting error of the lid temperature detection section 18, and an assembly error, and the like. If the second set temperature Tp3 is a value in this range, the Maillard reaction can be promoted.

[0110] The second set temperature Tp3 can also have a variation range to some extent (e.g., ±1°C). Thus, in the case where the second set temperature Tp3 is 120°C, if the detected temperature is 119°C or higher and 121°C or lower, the control section 22 determines that the detected temperature is the second set temperature Tp3.

[0111] The control section 22 stands by while repeatedly performing the processing of step S32 of FIG. 6 until the detected temperature becomes the second set temperature Tp3. When the detected temperature reaches the second set temperature Tp3 at time t4 Figure 6 (step S32 of FIG. 6), the control section 22 starts measurement of the second heating and pressurizing time (step S33 of FIG. 6). Figure 6 Figure 2 Figure 6

[0112] ​​​​When the detected temperature reaches the second set temperature Tp3 (for example, 120°C), the internal pressure of the cooking space S becomes the second pressure A2. Therefore, Figure 2 the cooking space S at the time t4 is in the second heating and pressurizing state in which both the temperature and the pressure are higher than those in the first heating and pressurizing state. At the same time, the control section 22 starts measurement of the second heating and pressurizing time in order to manage the duration of the second heating and pressurizing process.

[0113] The control section 22 determines whether the second heating and pressurizing time reaches a second time (T2) (step S34). The second time is a prescribed threshold value stored in the storage section of the control section 22, and is set in accordance with the cooking program or the like. Figure 2

[0114] The control section 22 stands by while repeatedly executing the processing of step S34 until the second heating and pressurizing time becomes the second time or more. When the second heating and pressurizing time reaches the second time at the time t5 (step S34) (YES), the control section 22 shifts the processing of the cooking program from the second heating and pressurizing process to the cooking process. That is, the control section 22 starts the cooking process. Figure 2 Figure 4 The time from the time t4 to the time t5 in the above-described embodiment is the second time. Figure 5 Figure 6

[0115] Referring to Figure 15 , the processing of the cooking process will be described. When the control section 22 determines that the second heating and pressurizing time reaches the second time at the time t5, the control section 22 shifts the processing of the cooking program from the second heating and pressurizing process to the cooking process.

[0116] As shown in Figure 15 , when the cooking process is started, the control section 22 opens the on-off valve 16 to open the cooking space S to the outside air, and reduces the internal pressure of the cooking space S to the atmospheric pressure. During pressure cooking, the moisture of the heated object 5 is difficult to evaporate, but by opening the on-off valve 16, the evaporation of the moisture of the heated object 5 is promoted. Thereby, the deliciousness and richness of the cooked food are easily excited, and the taste of the food material can be enhanced.

[0117] The control section 22 stops the heating section 12 at the same time as opening the on-off valve 16. Thereby, the temperature of the cooking space S is reduced to a temperature higher than the ambient temperature, for example, the first set temperature Tp2. Between the time t5 and the time t6, the cooking of the heated object 5 is performed using the residual heat.

[0118] As described above, in the present embodiment, in step S13 of Figure 7 , step S23 of Figure 7 , and step S33 of Figure 7 ​​​​In each of the processes of Step S32, the lid temperature is used as the detection temperature. Thus, compared to a case where the pot temperature is used as the detection temperature, the judgment of each step can be performed with high accuracy.

[0119] (Effects, etc. of Embodiment 1)

[0120] As described above, the heating cooker 2 of the present embodiment has the pot 4, the heating section 12, the main body 8, the lid 10, the lid temperature detection section 18, the on-off valve 16, and the control section 22.

[0121] The pot 4 has a cooking space S. The heating section 12 heats the pot 4. The main body 8 houses the pot 4 and the heating section 12. The lid 10 covers the main body 8. The lid temperature detection section 18 detects the temperature of the cooking space S. The on-off valve 16 is provided to the lid 10 and closes or opens the cooking space S. The control section 22 controls the heating section 12 and the on-off valve 16.

[0122] The control section 22 performs a first heating and pressurizing process in which the temperature of the cooking space S is raised to be higher than or equal to a cooking start temperature Tp1 and less than 100°C by the heating section 12, and the on-off valve 16 is closed, thereby making the internal pressure of the cooking space S higher than the atmospheric pressure.

[0123] According to the present embodiment, in a case where the temperature of the cooking space S is higher than or equal to the cooking start temperature Tp1 and less than 100°C, the internal pressure of the cooking space S is made higher than the atmospheric pressure, thereby promoting the Maillard reaction and generating a sweet aroma from the heated object 5.

[0124] The sweet aroma is a sweet aroma such as a Retronasal aroma that spreads from the oral cavity to the nasal cavity during chewing of the heated object 5. The main components of the aroma are Isophthalic acid or di(2-isopropylphenyl) ester. According to the present embodiment, the generation of these aromas can be promoted.

[0125] Figure 8 The relative strength indicates the relative strength of the sweet aroma under a state higher than the atmospheric pressure (hereinafter, referred to as under high pressure) with respect to the temperature condition of the cooking space S. The relative strength of the sweet aroma refers to the relative strength of the sweet aroma when compared to the usual pot cooking (without pressurization, heating at 100°C). As shown in FIG. 6, the lower the temperature, the stronger the sweet aroma. Figure 8

[0126] Even in a case where the temperature of the cooking space S is 120°C or lower, the relative strength of the sweet aroma is a positive value, but the first set temperature Tp2 is set to a value in the temperature region At of less than 100°C because the effect of low-temperature cooking is taken into consideration.

[0127] ​The effect of low-temperature cooking in the temperature region At of less than 100°C is an effect in which the flavor of the raw material of the heated object 5 is easily brought out. In particular, in the case where the heated object 5 is meat or fish, coagulation of proteins can be prevented, and the softness of the heated object 5 can be maintained. By increasing the sweet aroma, the appetite of the user can be promoted.

[0128] By performing the first heating and pressurizing process, the flavor of the raw material of the heated object 5 is easily brought out. In particular, in the case where the heated object 5 is meat or fish, coagulation of proteins can be prevented, and the softness of the heated object 5 can be maintained.

[0129] In the first heating and pressurizing process, the cooking space S is not open to the outside air. Therefore, the temperature of the cooking space S is stable, and temperature unevenness in the cooking space S is suppressed. Therefore, heat is uniformly transferred to the heated object 5, and temperature unevenness of the heated object can be suppressed.

[0130] After the first heating and pressurizing process is performed, the control unit 22 causes the heating unit 12 to raise the temperature of the cooking space S to 100°C or higher, and closes the on-off valve 16. Thereby, the control unit 22 performs the second heating and pressurizing process in which the internal pressure of the pot of the cooking space S is higher than in the first heating and pressurizing process.

[0131] If the temperature of the cooking space S is raised to 100°C or higher and the internal pressure of the cooking space S is made higher than the atmospheric pressure, the Maillard reaction can be activated. As described below, the Maillard reaction is more activated under high pressure than under the atmospheric pressure.

[0132] It is well known that the degree of progress of the Maillard reaction can be measured by the absorbance of light having a wavelength of 470 nm (see Non-Patent Literature 1). Non-Patent Literature 1 describes that a low-molecular compound that absorbs light of a short wavelength is formed in the initial stage of the Maillard reaction, and the wavelength of the great absorption of the Maillard reaction is 470 nm. That is, the greater the value of the absorbance of light having a wavelength of 470 nm, the greater the degree of progress of the Maillard reaction.

[0133] Figure 8 is a graph indicating the difference in the degree of progress of the Maillard reaction based on the pressure difference. Figure 8 The graph shown is a result obtained by measuring the absorbance of a closed container into which 70 g of onion and 70 g of water were added under conditions C1 and C2.

[0134] Condition C1 is a condition in which the temperature of the cooking space S is 100°C and the internal pressure of the cooking space S is maintained at the atmospheric pressure for 10 minutes. Condition C2 is a condition in which the temperature of the cooking space S is 120°C and the internal pressure of the cooking space S is maintained at 1.2 atm for 10 minutes. In either case, the wavelength of the light used in the experiment was 470 nm.

[0135] AsFigure 8 As shown, the absorbance of light of a wavelength of 470 nm under condition C2 is higher than that under condition Cl. Therefore, it is known that even if the temperature of the cooking space S is 130°C or lower, the Maillard reaction can be promoted as long as it is under high pressure.

[0136] That is, in the baking process under atmospheric pressure, the Maillard reaction is activated because the set temperature Tp4 is 130°C or higher. On the other hand, in the first heating and pressurizing process under high pressure, the Maillard reaction can be promoted even if the first set temperature Tp2 is 130°C or lower. Similarly, in the second heating and pressurizing process under high pressure, the Maillard reaction can be promoted even at the second set temperature Tp3 of 130°C or lower.

[0137] According to the conditions, the Maillard reaction that promotes the generation of a sweet smell from the heated object 5, or the Maillard reaction that promotes the improvement of deliciousness is promoted. In addition, neither condition Cl nor condition C2 includes stirring by the stirring body 9.

[0138] Before the second heating and pressurizing process is performed, in the first heating and pressurizing process, the heated object 5 is temporarily heated uniformly to the first set temperature Tp2. Therefore, after the temperature of the cooking space S exceeds 100°C in the second heating and pressurizing process, it is easy to make the temperature distribution of the heated object 5 become the second set temperature Tp3 uniformly, and it is possible to promote the Maillard reaction uniformly. The second heating and pressurizing process is a process in which the Maillard reaction that improves deliciousness is activated.

[0139] The temperature of the cooking space S in the second heating and pressurizing process is 115°C or higher and 125°C or lower (120°C in the present embodiment), and the internal pressure of the cooking space S is 2.0 atm. If it is such a temperature and pressure condition, it is easy to perform cooking in a household.

[0140] Before the first heating and pressurizing process, the control section 22 causes the heating section 12 to operate in a state in which the on-off valve 16 is open, and performs a baking process in which the temperature of the cooking space S is raised to 130°C or higher. Thereby, it is possible to impart a sear mark to the surface of the heated object 5, and to prevent cooking distortion in the cooking process. By preventing cooking distortion, it is possible to make the appearance of cooking good.

[0141] In the case where the heated object 5 is meat, the meat juice is enclosed inside the meat by preventing cooking distortion. Therefore, the user can feel the meat juice when chewing the meat, and easily experience the flavor and texture of the meat.

[0142] If the meat juice is lost, the meat becomes dry and has a texture that is the cause of a decrease in taste. By the baking process of the present embodiment, it is possible to suppress a decrease in taste.

[0143] The roasting process is also a process in which the Maillard reaction that improves the deliciousness is activated. In the roasting process, the temperature of the cooking space S is increased to 130°C or higher in a state in which the opening / closing valve 16 is opened. Thereby, it is possible to replace the air in the cooking space S with steam, and it is possible to suppress oxidation of the heated object 5.

[0144] After the second heating and pressurizing process, the control section 22 executes a cooking process in which the temperature of the cooking space S is lower than that in the second heating and pressurizing process and higher than the ambient temperature. Thereby, it is possible to promote decomposition of proteins in the heated object 5 into amino acids.

[0145] Generally, amino acids or peptides in which amino acids are bound are known as umami components of condiments such as miso and soy sauce, and umami components of foods such as ham, sausage, cured meat, and cheese. That is, by promoting decomposition of proteins through the cooking process, it is possible to improve the taste of the heated object 5.

[0146] The heating cooker 2 can also be provided with a cooling section 21 for cooling the cooking space S. Through cooling by the cooling section 21, it is possible to rapidly decrease the temperature of the cooking space S, which was increased to the set temperature Tp4 in the roasting process, to the first set temperature Tp2 in the first heating and pressurizing process.

[0147] In the first heating and pressurizing process, the control section 22 causes the heating section 12 to maintain the cooking space S at the same temperature for a prescribed time. When the cooking space S is maintained at the first set temperature Tp2 for the prescribed time, it is possible to generate more sweet aroma from the heated object 5. The first heating and pressurizing process is a process in which the Maillard reaction that generates sweet aroma from the heated object 5 is activated.

[0148] (First Modification of Embodiment 1)

[0149] Reference Figure 8 A heating cooker 2 of a first modification of Embodiment 1 will be described. Figure 8 is a graph that shows the progress of the temperature, the pressure of the cooking space S, and the rotational speed of the stirrer 9 in a cooking program that the heating cooker 2 of this modification executes.

[0150] Figure 8 The waveform (a) of shows the progress of the temperature of the cooking space S. Figure 9 The waveform (b) of shows the progress of the internal pressure of the cooking space S. Figure 9 The waveform (c) of shows the pattern of the rotational speed control of the control section 22 on the stirrer 9. Figure 9 The horizontal axis of the graph of shows time.

[0151] In the cooking program shown in Figure 9 , the control section 22 sequentially executes a roasting process, a first heating and pressurizing process, a second heating and pressurizing process, and a cooking process.

[0152] In the cooking procedure of the present modification, the control section 22 causes the driving section 14 to drive the stirrer 9 to stir in the first heating and pressurizing process, the second heating and pressurizing process, and the cooking process. Hereinafter, the same names and reference numerals are assigned to the structures which are the same as or substantially the same as those of Embodiment 1, and the overlapping descriptions are omitted. In particular, the details of the roasting process, the first heating and pressurizing process, the second heating and pressurizing process, and the cooking process are the same as those of Embodiment 1, and the descriptions thereof are omitted. Hereinafter, the point that is different from the description in Embodiment 1, that is, the stirring of the stirrer 9 in the present modification is described.

[0153] As shown in the waveforms (a) to (c), the control section 22 starts the first heating and pressurizing process at time t1, and causes the stirrer 9 to rotate at a rotational speed P2. The rotational speed P2 is, for example, 20 rpm. Figure 10

[0154] The control section 22 causes the stirrer 9 to rotate until time t5, and ends the second heating and pressurizing process at time t5. The control section 22 causes the stirrer 9 to rotate at the rotational speed PI at time t5, and starts the cooking process by opening the on-off valve 16. The control section 22 causes the stirrer 9 to stir at the rotational speed PI until the cooking process ends at time t6. The rotational speed PI is a value lower than the rotational speed P2, and is, for example, 10 rpm.

[0155] The control section 22 stops the stirring of the stirrer 9 at the same time as the end of the cooking process. The rotational speed PI and the rotational speed P2 are the maximum rotational speeds in the respective processes. The stirring of the stirrer 9 can be performed by continuous rotation of the stirrer 9, or can be performed by intermittent rotation of the stirrer 9.

[0156] In addition, the control section 22 does not cause the stirrer 9 to rotate until time t1 at which the roasting process ends. However, the cooking procedure is not limited thereto.

[0157] As described below, in the case where the cooking space S is in the heating and pressurizing state, the Maillard reaction is promoted by stirring the heated object 5 even if the temperature of the cooking space S is 130°C or less.

[0158] Figure 10 is a graph showing the progress of the Maillard reaction in the case where the rotational speed of the stirrer 9 is 0 rpm and 20 rpm. Figure 10 The graph shown in FIG. 6 is a result obtained by measuring the absorbance of the closed container to which 50 g of onion and 75 g of water are added under the conditions C3, C4, C5, and C6.

[0159] ​Condition C3 is to maintain the temperature of the cooking space S at 120°C for 10 minutes. Condition C4 is to maintain the temperature of the cooking space S at 120°C for 20 minutes. Condition C5 is to maintain the temperature of the cooking space S at 120°C for 30 minutes. Condition C6 is to maintain the temperature of the cooking space S at 130°C for 10 minutes.

[0160] Under each of the conditions C3 to C6, the absorbance of light having a wavelength of 470 nm was measured in a case where the stirring body 9 was not rotated and in a case where the stirring body 9 was rotated at 20 rpm.

[0161] Figure 9 It is shown that the value of the absorbance in the case where the stirring body 9 was rotated under the conditions C3, C4, C5 was higher than that in the case where the stirring body was not rotated, respectively, in the case where the Maillard reaction was performed.

[0162] As shown in Figure 10 , when the stirring body 9 was rotated at 20 rpm under the condition C3, the Maillard reaction was performed to approximately the same degree as in the case where the stirring body 9 was not rotated under the condition C6. That is, even if the temperature of the cooking space S was 120°C, by stirring the heated object 5, the Maillard reaction could be obtained to the same degree as in the case where the temperature of the cooking space S was 130°C.

[0163] Figure 9 is a graph showing the degree of progress of the Maillard reaction in the case where the rotation speed of the stirring body 9 was 0 rpm and in the case where the rotation speed of the stirring body 9 was 50 rpm. Figure 10 The graph shown in is a result obtained by measuring the absorbance of a closed container into which 70 g of onion and 75 g of water were added under the conditions C3, C6.

[0164] Under the condition C3 and the condition C6, the absorbance of light having a wavelength of 470 nm was measured in a case where the stirring body 9 was not rotated and in a case where the stirring body 9 was rotated at 20 rpm under the condition C3.

[0165] Figure 9 In the experiment shown in Figure 11 , the amount of onion was more than that in the experiment shown in Figure 11 . Therefore, the Maillard reaction was promoted, and the value of the absorbance in the case where the same condition (condition C3 and no rotation of the stirring body 9) was applied was larger than that in the case where the same condition was applied. Figure 11

[0166] In the experiment shown in Figure 11 , the rotation speed of the stirring body 9 was larger than that in the experiment shown in Figure 11 . That is, the Maillard reaction was more able to be promoted in the case where the stirring body 9 was rotated at 50 rpm under the condition C3 than in the case where the stirring body 9 was not rotated under the condition C6.​

[0167] Thus, the heating cooker 2 of the present modification example further has the stirring body 9 and the driving section 14. The stirring body 9 stirs the cooked matter (heated matter 5) in the cooking space S. The driving section 14 drives the stirring body 9 to rotate under the control of the control section 22. In the second heating and pressurizing process, the control section 22 causes the driving section 14 to drive the stirring body to rotate.

[0168] By stirring the cooked matter (heated matter 5) in the cooking space S under high pressure with the stirring body 9, the Maillard reaction, which has been considered not to proceed under an environment of 130°C or less in the past, can be promoted. As a result, the taste of the food material can be improved.

[0169] (Second Modification Example of Embodiment 1)

[0170] Reference Signs Figure 11 The heating cooker 2 of the second modification example of Embodiment 1 will be described. Figure 11 is a graph showing the transition of the temperature, the pressure of the cooking space S, and the rotational speed of the stirring body 9 in the cooking procedure performed by the heating cooker 2 of the present modification example.

[0171] Figure 11 The waveform (a) of shows the transition of the temperature of the cooking space S. Figure 12 The waveform (b) of shows the transition of the internal pressure of the cooking space S. Figure 12 The waveform (c) of shows the mode of the rotational speed control of the control section 22 on the stirring body 9. Figure 12 The horizontal axis of the graph of shows time.

[0172] In the cooking procedure shown in Figure 12 , the control section 22 sequentially performs the searing process, the first heating and pressurizing process, the second heating and pressurizing process, and the cooking process. The details of the searing process, the first heating and pressurizing process, and the second heating and pressurizing process are the same as those of the first modification example of Embodiment 1 and the description thereof is omitted. Hereinafter, the cooking process of the present modification example, which is different from the description in the first modification example of Embodiment 1, will be described.

[0173] In the cooking procedure of the present modification example, the control section 22 performs the cooking process for a longer time than the cooking process of the first modification example of Embodiment 1 and causes the stirring body 9 to rotate at a lower rotational speed than the rotational speed of the first modification example of Embodiment 1 in the cooking process.

[0174] As shown in the waveforms (a) to (c) of Figure 12 , the control section 22 starts the first heating and pressurizing process at time tl and causes the stirring body 9 to rotate at the rotational speed P2. The rotational speed P2 is, for example, 20 rpm.

[0175] At time t5, control unit 22 rotates the stirring body 9 at speed P3 and opens the on / off valve 16 to begin the cooking process. Control unit 22 stirs the stirring body 9 at speed P3 until the cooking process ends at time t7. Speed ​​P3 is a lower value than speed P2, for example, 5 rpm.

[0176] The control unit 22 stops stirring the stirring body 9 at the same time as the cooking process ends. The cooking process in this modified example takes a longer time than the cooking process in the first modified example of Embodiment 1. Therefore, by reducing the rotation speed of the stirring body 9, it is possible to prevent the heated object 5 from deforming during cooking.

[0177] Alternatively, the control unit 22 can reduce the average rotational speed of the stirring body 9 per unit time by intermittently rotating the stirring body 9 at a constant rotational speed, instead of reducing the rotational speed of the stirring body 9. In this modified example, the control unit 22 does not rotate the stirring body 9 during the cooking process. However, it is not limited to this depending on the cooking procedure.

[0178] In the cooking process of this modified example, if the heated object 5 is easily deformed during cooking, the control unit 22 may not rotate the stirring body 9.

[0179] (Implementation Method 2)

[0180] Reference Figure 12 The heating cooker 2 of Embodiment 2 of this disclosure will be described. Figure 12 This is a graph showing the shift in temperature and internal pressure of the cooking space S during the cooking process performed by the heating cooker 2 in this embodiment.

[0181] Figure 12 The waveform (a) represents the temperature shift in the cooking space S. Figure 12 The waveform (b) represents the shift in internal pressure within the cooking space S. Figure 13 The horizontal axis of the chart represents time. Control unit 22 in Figure 13 The cooking procedure shown executes the first heating and pressurizing process, the second heating and pressurizing process, and the cooking process in sequence.

[0182] like Figure 13 As shown, the cooking procedure of this embodiment differs from that of Embodiment 1 in that it does not include a roasting step. In the cooking procedure of this embodiment, water and seasoning liquid are placed in pot 4 before the heating and pressurizing step begins.

[0183] In this embodiment, when the operation display unit 6 receives a signal that the heating object 5, water, and seasoning liquid have been added, the control unit 22 starts the first heating and pressurization process.

[0184] The control section 22 closes the on-off valve 16, and the heating section 12 is operated to raise the temperature of the cooking space S from the cooking start temperature Tp1 to the first set temperature Tp2. Thus, the internal pressure of the cooking space S is raised from the initial pressure A0 to the first pressure Al. When the temperature and the internal pressure of the cooking space S reach the respective targets (at time t2 in FIG. 6), Figure 13 , the control section 22 controls the heating section 12 to maintain the state for a prescribed time (from time t2 to time t3 in Figure 13 ).

[0185] The first set temperature Tp2 is a prescribed temperature higher than 50°C and lower than 100°C, and the first pressure Al is a prescribed pressure higher than the atmospheric pressure. The control section 22 ends the first heating and pressurizing process at time t3 and starts a second heating and pressurizing process. The processes thereafter are the same as in Embodiment 1.

[0186] According to the present embodiment, the taste can be improved in the case where the heated object 5 is food material that is difficult to cook and deform, and in the case where it is not necessary to impart a sear mark to the surface of the heated object 5, and the like. In addition, according to the present embodiment, the cooking can be performed in a shorter time than in Embodiment 1.

[0187] (First Modified Example of Embodiment 2)

[0188] Referring to Figure 13 , the heating cooker 2 of the first modified example of Embodiment 2 will be described. Figure 13 is a graph showing the changes in the temperature, the pressure of the cooking space S, and the rotational speed of the agitator 9 in the cooking program executed by the heating cooker 2 of the present modified example.

[0189] Figure 13 The waveform (a) of Figure 14 shows the changes in the temperature of the cooking space S. Figure 14 The waveform (b) of Figure 14 shows the changes in the internal pressure of the cooking space S. Figure 14 The waveform (c) of shows the mode of the rotational speed control of the agitator 9 by the control section 22.

[0190] The horizontal axis of the graph of indicates time. In the cooking program shown in

[0191] , the control section 22 sequentially executes the first heating and pressurizing process, the second heating and pressurizing process, and the cooking process.

[0192] As Figure 14 indicated in FIG. 10, the temperature of the cooking space S reaches the first set temperature Tp2 at time t2. The first set temperature Tp2 is a prescribed temperature higher than 50°C. The control section 22 does not rotate the stirrer 9 until time tb. The time tb is a point of time before the time t2 at which the temperature of the cooking space S reaches the first set temperature Tp2.

[0193] Thus, in the cooking program of the present modification example, the Maillard reaction is promoted by stirring the stirrer 9 in the cooking space S under high pressure. As a result, the taste of the food material can be improved.

[0194] (Second Modification Example of Embodiment 2)

[0195] Referring Figure 14 to FIG. 11, the heating cooker 2 of the second modification example of Embodiment 2 will be described. Figure 14 is a graph indicating the progress of the temperature, the pressure of the cooking space S, and the rotational speed of the stirrer 9 in the cooking program executed by the heating cooker 2 of the present modification example.

[0196] Figure 14 The waveform (a) of Figure 13 indicates the progress of the temperature of the cooking space S. Figure 13 The waveform (b) of Figure 14 indicates the progress of the internal pressure of the cooking space S. Figure 14 The waveform (c) of indicates the mode of the rotational speed control of the control section 22 on the stirrer 9.

[0197] The horizontal axis of the graph of Figure 4 indicates time. In the cooking program indicated in FIG. 11, the control section 22 sequentially executes the first heating and pressurizing process, the purge process, the second heating and pressurizing process, and the cooking process. Figure 5 As

[0198] indicated in FIG. 11, the first point at which the present modification example of the cooking program differs from the cooking program of the first modification example of Embodiment 2 is that the open-close valve 16 is opened at time t0 and closed at time tb in the cooking program of the first modification example of Embodiment 2 indicated in FIG. 10. As described above, the time tb is a point of time before the time t2 at which the temperature of the cooking space S reaches the first set temperature Tp2. Figure 6 Figure 1 The second point at which the present modification example of the cooking program differs from the cooking program of the first modification example of Embodiment 2 is that, between the first heating and pressurizing process and the second heating and pressurizing process in the cooking program of the first modification example of Embodiment 2 indicated in FIG. 10, the opening process (purge process) of the open-close valve 16 is provided as indicated in FIG. 11 (waveforms (a), (b) of ​

[0199] ​The purging process is a process of replacing the air in the cooking space S with steam by temporarily opening the on-off valve 16. At time t3, the temperature of the cooking space S is less than 100°C, but the air in the cooking space S can be replaced with steam using the steam already generated from the heated object 5.

[0200] The purging process is performed for a relatively short time, for example, 5 minutes or so, from time t3 to time ta. Therefore, by the purging process, the temperature of the cooking space S does not decrease, and the air in the cooking space S can be exhausted. In the purging process, steam exceeding 100°C is not violently exhausted from the vent 17. Therefore, it is possible to prevent the internal pressure of the cooking space S from decreasing or the temperature of the cooking space S from decreasing.

[0201] In the purging process, it is preferable that the control unit 22 maintain the pressure Aa by controlling the operation of the on-off valve 16. The pressure Aa is a predetermined value that is lower than the first pressure Al of the first heating and pressurizing process and higher than the initial pressure Ao. Thereby, it is also possible to omit external components such as a steam supply device, which contributes to the downsizing of the heating cooker 2.

[0202] At time t2, the temperature of the cooking space S reaches the first set temperature Tp2. The control unit 22 can heat the cooking space S in a state in which the on-off valve 16 is opened before time tb, which is slightly earlier than time t2. Thereby, it is also possible to exhaust the air in the cooking space S to the outside using steam from the heated object 5.

[0203] The control unit 22 closes the on-off valve 16 at time ta, which is after a predetermined time from time t3, to end the purging process and start the second heating and pressurizing process by operating the heating unit 12. The control unit 22 performs the second heating and pressurizing process until the detected temperature reaches the second set temperature Tp3.

[0204] That is, the control unit 22 performs an opening process (purging process) of opening the on-off valve 16 before the second heating and pressurizing process. Thereby, after replacing the air in the cooking space S with steam, the heated object 5 is heated and pressurized for cooking in a state in which the on-off valve 16 is closed at the second set temperature Tp3 (for example, 120°C) of 100°C or more in the second heating and pressurizing process.

[0205] According to the present modified example, it is possible to perform heating and pressurized cooking while suppressing oxidation of the air compared to a state in which the cooking space S is filled with air. As a result, it is possible to improve the taste of the food material.

[0206] In the above-described embodiment, the control unit 22 performs steps S13, ​ S23, and ​ S33 using the lid temperature detected by the lid temperature detection unit 18. ​the processing of step S32. However, the present disclosure is not limited to this. The control section 22 can use the pot temperature as the detection temperature instead of the lid temperature.

[0207] In the above-described embodiment, the lid temperature detection section 18 detects the temperature of the cooking space S by detecting the temperature of the lid 10. However, the present disclosure is not limited to this. The lid temperature detection section 18 can detect the temperature of the cooking space S indirectly by detecting the temperature of the inner lid 11 in contact with the metal-made inner lid 11 of the lid 10. ​

[0208] The lid temperature detection section 18 can also have a sealing structure configured to the lid 10 and the inner lid 11, and have a sensor portion protruding toward the cooking space S as with the pot pressure detection section 20. With such a structure, the lid temperature detection section 18 can prevent the entry of steam of the cooking space S, and can directly measure the temperature of the cooking space S.

[0209] In the above-described embodiment, the control section 22 detects the temperature of the cooking space S using the lid temperature. However, the present disclosure is not limited to this. The control section 22 can estimate the temperature of the cooking space S from the pot pressure. The temperature of the cooking space S can be estimated, for example, based on a table stored in a storage section of the control section 22. The table is made, for example, using the Boyle-Charles law.

[0210] In the above-described embodiment, the first pressure Al in the first heating and pressurizing process is 1.3 atm. However, the present disclosure is not limited to this. The first pressure Al in the first heating and pressurizing process can be a value of 1.1 atm or more and 1.5 atm or less.

[0211] Industrial applicability

[0212] The present disclosure can be applied to a heating cooker that heats and cooks a heated object under high pressure.

[0213] Explanation of reference numerals

[0214] 2: heating cooker; 4: pot; 4A: bottom surface; 4B: side surface; 5: heated object; 6: operation display section; 7: moisture; 8: main body; 9: stirring body; 10: lid; 11: inner lid; 12: heating section; 14: driving section; 15: pot temperature detection section; 16: on-off valve; 17: vent; 18: lid temperature detection section; 19: steam passage; 20: pot pressure detection section; 21: cooling section; 22: control section; 30: gasket; 32: gasket.​

Claims

1. A heating cooker, wherein, The heating cooking appliance includes: a pot having a cooking space; a heating portion configured to heat the pot; a main body in which the pot and the heating portion are accommodated; a lid covering the main body; a temperature detecting portion configured to detect a temperature of the cooking space; an open / close valve disposed in the lid and configured to close or open the cooking space; and a control portion configured to control the heating portion and the open / close valve, the control portion is configured to execute a first heating and pressurizing process in which the temperature of the cooking space is increased to be higher than an ambient temperature and less than 100°C by the heating portion, and the internal pressure of the cooking space is made higher than the atmospheric pressure by closing the open / close valve.

2. The heating cooking appliance according to claim 1, wherein the control portion is configured to execute a second heating and pressurizing process in which the temperature of the cooking space is increased to be higher than 100°C by the heating portion, and the internal pressure of the cooking space is made higher than that in the first heating and pressurizing process by closing the open / close valve, after the first heating and pressurizing process is executed.

3. The heating cooking appliance according to claim 2, wherein the temperature of the cooking space in the second heating and pressurizing process is 115°C or higher and 125°C or lower, and the internal pressure of the cooking space is 2.0 atm.

4. The heating cooking appliance according to claim 2, further comprising: a stirring body configured to stir a cooking material in the cooking space; and a driving portion configured to be controlled by the control portion to drive the stirring body to rotate, the control portion is configured to cause the driving portion to drive the stirring body to rotate in the second heating and pressurizing process.

5. The heating cooking appliance according to claim 1, wherein the control portion is configured to execute a process in which the heating portion is operated to increase the temperature of the cooking space to be 130°C or higher in a state in which the open / close valve is open, before the first heating and pressurizing process.

6. The heating cooking appliance according to claim 2, wherein the control portion is configured to execute a process in which the temperature of the cooking space is lower than the temperature of the cooking space in the second heating and pressurizing process and higher than an ambient temperature, after the second heating and pressurizing process.

7. The heating cooking appliance according to claim 2, wherein the control portion is configured to execute an open process in which the open / close valve is opened, before the second heating and pressurizing process.

8. The heating cooking appliance according to claim 1, further comprising a cooling portion configured to cool the cooking space.

9. The heating cooking appliance according to claim 1, wherein the control portion is configured to control the heating portion to maintain the temperature of the cooking space to be the same for a prescribed time in the first heating and pressurizing process. ​ ​

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