Heating cooker and heating cooking system

Abstract

To provide a heating cooker and a heating cook system which improve taste of artificial rice containing protein as a main component, eaten by a user.SOLUTION: A heating cooker includes: a container housing a heated product; a heating part heating the container; and a control device controlling the heating part to heat the container to a target temperature. The control device executes a normal mode executed when the heated product is rice and an artificial rice mode executed when the heated product is artificial rice constituted by protein as a main component. In the normal mode and the artificial rice mode, a heating process of heating the container and pregelatinizing starch contained in the heated product is performed. The target temperature in the heating process of the artificial rice mode is lower than the target temperature in the heating process of the normal mode.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present disclosure relates to a cooking device and a cooking system for cooking an object to be heated. [Background technology]

[0002] BACKGROUND ART Conventionally, there is known a rice cooker that can execute a dedicated rice cooking mode for cooking a mixture of rice and a konjac processed food (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-048668 Summary of the Invention [Problem to be solved by the invention]

[0004] However, among conventional rice cookers, including the one described in Patent Document 1, there are no known rice cookers equipped with a rice cooking mode for cooking artificial rice made from soybeans or the like and containing protein as the main component. When artificial rice made from soybeans or the like is cooked in the same way as regular rice, the soy protein gel softens, resulting in a soft texture and a lack of satisfying texture.

[0005] The present disclosure has been made in consideration of the above-mentioned problems, and aims to provide a heating cooker and a heating cooking system that improve the taste of artificial rice, which is primarily composed of protein and is eaten by users. [Means for solving the problem]

[0006] The cooking device of the present disclosure comprises a container for containing an object to be heated, a heating unit for heating the container, and a control device for controlling the heating unit to heat the container to a target temperature, and the control device executes a normal mode which is executed when the object to be heated is rice, and an artificial rice mode which is executed when the object to be heated is artificial rice whose main component is protein, and in the normal mode and the artificial rice mode, a heating process is executed in which the container is heated to gelatinize the starch contained in the object to be heated, and the target temperature in the heating process in the artificial rice mode is lower than the target temperature in the heating process in the normal mode. [Effects of the Invention]

[0007] In the cooking device of the present disclosure, the target temperature in the heating process in the artificial rice mode is controlled to a temperature lower than the target temperature in the heating process in the normal mode. Therefore, by cooking rice in the artificial rice mode, the cooking device can suppress softening of the protein gel in the artificial rice during cooking compared to cooking artificial rice in the normal mode, leaving the rice with a satisfying texture. Therefore, the cooking device can improve the taste of the artificial rice, which is primarily composed of protein, eaten by the user. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a schematic configuration diagram showing a heating cooker according to a first embodiment. [Figure 2] 1 is a functional block diagram showing a cooking device according to a first embodiment. [Figure 3] FIG. 4 is a diagram for explaining control in a normal mode according to the first embodiment. [Figure 4] FIG. 4 is a diagram for explaining control in an artificial rice mode according to the first embodiment. [Figure 5] FIG. 1 is a graph showing the change in hardness of soy protein gel with temperature. [Figure 6] FIG. 10 is a diagram showing the evaluation of taste when the target temperature in the heating process is changed. [Figure 7] FIG. 4 is a diagram for explaining a power control pattern in a heating step in an artificial rice mode according to the first embodiment. [Figure 8] 4 is a flowchart showing an operation procedure when the cooking device 1 according to the first embodiment cooks artificial rice. [Figure 9] FIG. 10 is a schematic configuration diagram showing a heating and cooking system according to a modified example of the first embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0009] Embodiment 1 Hereinafter, embodiments will be described with reference to the drawings. The same reference numerals in the drawings indicate the same or corresponding components. Fig. 1 is a schematic diagram showing the configuration of a cooking device 1 according to embodiment 1.

[0010] The cooking device 1 is a rice cooker that cooks rice by heating an object to be heated. The object to be heated includes rice, artificial rice, and water. The artificial rice in this case is made from legumes such as soybeans or chickpeas, and is primarily composed of protein. Here, "the primary component is protein" means that the protein content is higher than other nutrients such as carbohydrates, lipids, minerals, or vitamins. Artificial rice is produced, for example, by powdering and drying legumes from which the oil has been squeezed out, followed by heating and kneading in an extruder and extruding the powder into the shape of rice. In the following description, the simple term "rice" does not include "artificial rice." The following description focuses on artificial rice made primarily from soybeans, which are a food ingredient with a lower sugar content and a higher protein content than rice of the same weight.

[0011] The overall configuration of the cooking device 1 will be described with reference to Figure 1. The cooking device 1 has a pot-shaped container 10, a main body 20, a lid 30, and a hinge part 40 connecting the main body 20 and the lid 30. The container 10 is a pot-shaped container 10 that opens upward, and is a so-called rice cooker. The object to be heated that is accommodated in the container 10 is mainly food such as rice, artificial rice, and water. The object to be heated in the container 10 is not limited to rice and artificial rice, and may also be food other than rice, such as meat or vegetables.

[0012] The main body 20 is the main structural part of the cooking device 1. The main body 20 has a cylindrical appearance with a bottom. As shown in FIG. 1, the main body 20 has a shape that opens upward. The container 10 is detachably housed in the main body 20. The main body 20 heats the container 10 housed in the main body 20. When the container 10 is heated by the main body 20, the object to be heated housed in the container 10 is cooked. The cooking device 1 cooks rice by heating the container 10, which contains rice or artificial rice and water, with the main body 20.

[0013] The lid 30 is attached to the main body 20 via a hinge 40 so as to be able to open and close freely. The lid 30 is configured to be able to open and close the opening at the top of the main body 20. When the lid 30 opens and closes the opening at the top of the main body 20, it also opens and closes the opening at the top of the container 10 housed in the main body 20. In the state shown in FIG. 1 , the lid 30 closes the opening at the top of the main body 20 and at the same time closes the opening at the top of the container 10.

[0014] Next, each component of the cooking device 1 shown in Fig. 1 will be described in detail. First, the container 10 will be described. The container 10 is a cylindrical container with a bottom that contains an object to be heated. The container 10 contains, for example, a magnetic metal that generates heat by electromagnetic induction. As an example, the upper end of the container 10 is formed in a flange shape.

[0015] Next, the lid 30 will be described. The lid 30 has an outer lid 31 and an inner lid 32. The outer lid 31 forms the top and side of the lid 30. For example, an opening button (not shown) is provided on the side of the outer lid 31 opposite the hinge portion 40. When this opening button is pressed, the lid 30 opens around the hinge portion 40 due to the force of a spring or the like.

[0016] The inner lid 32 is made of a metal material such as stainless steel. The inner lid 32 is attached to the surface of the outer lid 31 facing the main body 20 via a locking member 33. When the lid body 30 is closed, the inner lid 32 is located inside the outer lid 31, i.e., closer to the object to be heated.

[0017] A lid gasket 32a, which is a sealing material, is attached to the peripheral edge of the inner lid 32. When the lid 30 is closed, the lid gasket 32a comes into close contact with the inner portion of the upper end of the container 10 to seal the inside of the container from the outside. In this disclosure, "inside the container" or "inside the container 10" refers to the area surrounded by the container 10 and the inner lid 32 when the lid 30 is closed.

[0018] An inner lid steam vent 32b is formed in the inner lid 32. An outer lid steam vent 35 is formed in the outer lid 31. The inner lid steam vent 32b and the outer lid steam vent 35 are openings for discharging steam generated inside the container to the outside of the cooking appliance 1.

[0019] A cartridge 34 is detachably attached to the outer lid 31. A container side hole 34a and a steam exhaust hole 34b are formed in the cartridge 34. The inner lid steam port 32b, outer lid steam port 35, container side hole 34a, and steam exhaust hole 34b are continuous, connecting the inside and outside of the container 10. The container side hole 34a and steam exhaust hole 34b formed in the cartridge 34, together with the inner lid steam port 32b and outer lid steam port 35, constitute a steam port for exhausting steam generated inside the container to the outside.

[0020] An internal temperature sensor 36 is attached to the inner lid 32 side of the outer lid 31. The internal temperature sensor 36 is arranged to pass through a through-hole formed in the inner lid 32. The internal temperature sensor 36 detects the temperature of the internal space of the container 10, i.e., the temperature above the heated object inside the container. The internal temperature sensor 36 is configured, for example, by a thermistor. The internal temperature sensor 36 is electrically connected to the control device 60 via a signal line (not shown). The internal temperature sensor 36 transmits temperature information indicating the detected temperature value inside the container to the control device 60 via the signal line.

[0021] Next, the hinge portion 40 will be described. The hinge portion 40 is provided at the end of the top of the main body 20. The hinge portion 40 supports the lid body 30 in a state in which it can be opened and closed freely. The lid body 30 opens and closes by rotating around the hinge portion 40 as a fulcrum. The hinge portion 40 supports the lid body 30 so that the lid body 30 can open and close the opening at the top of the main body 20.

[0022] Next, we will explain the main body 20. The main body 20 has a container cover 21, a bottom heating unit 22, and a pot bottom temperature sensor 23. The main body 20 also has an input unit 51 for the user to input instructions, a display unit 52 that displays information to be notified to the user, and a control device 60.

[0023] The container cover 21 is formed in a cylindrical shape with a bottom. The container 10 is removably housed inside the container cover 21. A hole 21a is formed in the center of the bottom of the container cover 21. A pot bottom temperature sensor 23 is inserted inside the hole 21a.

[0024] The bottom heating unit 22 is for heating the bottom surface of the container 10. The bottom heating unit 22 is, for example, a heating coil. The bottom heating unit 22 is, for example, arranged in a circular shape around the hole 21a on the bottom surface of the container cover 21. The bottom heating unit 22 is arranged to face the bottom surface of the container 10. The bottom heating unit 22 is energized under the control of the control device 60, thereby inductively heating the container 10. The greater the power supplied to the bottom heating unit 22, the higher the temperature at which the bottom surface of the container 10 is heated.

[0025] In the first embodiment, the bottom surface heating unit 22 is a heating coil that performs induction heating, but the bottom surface heating unit 22 is not limited to one that performs induction heating. The bottom surface heating unit 22 may be, for example, a sheath heater, which is an electric heater.

[0026] The pot bottom temperature sensor 23 is used to detect the temperature of the container 10. The pot bottom temperature sensor 23 is composed of a component such as a thermistor. The pot bottom temperature sensor 23 is electrically connected to the control device 60 via a signal line (not shown). The pot bottom temperature sensor 23 inserted into the hole 21a is biased upward by an elastic member such as a spring. When the container 10 is placed in the container cover 21, the pot bottom temperature sensor 23, which is biased upward, is pressed against the bottom surface of the container 10. The pot bottom temperature sensor 23 detects the temperature of the bottom surface of the container 10 while in contact with the bottom surface of the container 10. The pot bottom temperature sensor 23 transmits temperature information indicating the detected temperature value of the container 10 to the control device 60 via the signal line. Note that, hereinafter, the temperature detected by the pot bottom temperature sensor 23 may be referred to as the bottom temperature.

[0027] The input unit 51 and the display unit 52 are provided, for example, on the top surface of the main body 20. The input unit 51 and the display unit 52 are each electrically connected to the control device 60 via a signal line (not shown). The input unit 51 is a button that is operated by the user when using the cooking appliance 1. The input unit 51 sends information regarding various instructions input by the user by operating the input unit 51 to the control device 60 as an electrical signal. The input unit 51 accepts, for example, instructions to start rice cooking, cancel rice cooking, set a scheduled rice cooking start time, the amount of rice to be cooked, and a selection of a rice cooking menu. The rice cooking menu is selected from a normal mode for cooking rice, an artificial rice mode for cooking artificial rice, and a mixed mode for cooking rice and artificial rice. In the mixed mode, the input of the ratio of rice to artificial rice may also be accepted.

[0028] The display unit 52 is configured, for example, by a liquid crystal display or the like. The display unit 52 displays various information related to the cooking appliance 1. For example, the display unit 52 displays the rice cooking menu selected by the user, the cooking status, and the recommended amount of water. The cooking status is information indicating, for example, the cooking start time, cooking end time, and keep-warm time. The cooking status may also include information indicating the current cooking process, which will be described later. The recommended amount of water varies depending on the rice cooking menu, and is information indicating the standard amount of water to be added to the container before cooking begins.

[0029] The input unit 51 and the display unit 52 may be integrated into one unit, for example, a touch panel type liquid crystal display.

[0030] Next, the configuration of the control device 60 will be described. Fig. 2 is a functional block diagram showing the cooking device 1 according to the first embodiment. The control device 60 is configured with a dedicated circuit such as an ASIC (Application Specific Integrated Circuit). The control device 60 may also be configured to have a memory that stores a program and a processor including a CPU (Central Processing Unit) that executes the program stored in the memory.

[0031] The control device 60 controls the overall operation of the cooking appliance 1. When the user inputs instructions via the input unit 51 to start cooking rice, cancel the cooking operation, or set a reservation for the start time of cooking rice, the control device 60 controls the bottom surface heating unit 22 in accordance with the input instructions. Furthermore, when the user selects a cooking menu via the input unit 51, the control device 60 controls the bottom surface heating unit 22 in accordance with the selected cooking menu.

[0032] In the normal mode, artificial rice mode, and mixed mode, the control device 60 performs four cooking processes when cooking rice and artificial rice, namely, a preheating process, a heating process, a drying-up process, and a steaming process. The preheating process is a process in which the object to be heated is heated to promote water absorption in the rice or artificial rice. The heating process is a cooking process following the preheating process in which the object to be heated is heated at a temperature higher than that in the preheating process to gelatinize (gelatinize) the starch contained in the rice or artificial rice and bring out its sweetness and stickiness. The drying-up process is a cooking process following the heating process in which strong heating is used to evaporate any moisture remaining in the container. The steaming process is a cooking process following the drying-up process in which the rice or artificial rice is steamed to promote gelatinization all the way to the center of the rice or artificial rice.

[0033] In the cooking device 1 of the first embodiment, in order to cook artificial rice more deliciously, the control of the bottom surface heating unit 22 during each cooking step is different between the normal mode, the artificial rice mode, and the mixed mode.

[0034] Next, differences in the control of the bottom heating unit 22 for each rice cooking menu will be explained. First, the control of the bottom heating unit 22 in each step of normal mode will be explained. Figure 3 is a diagram for explaining control in normal mode according to embodiment 1. The vertical axis on the left side of Figure 3 indicates the bottom temperature detected by the pot bottom temperature sensor 23. The control device 60 controls the bottom heating unit 22 so that the bottom temperature becomes the target temperature in each cooking step. Note that the target temperature may be a reference temperature to which a positive or negative error has been added. Furthermore, the target temperature in the following explanation is a reference temperature when the inside of the container is at atmospheric pressure.

[0035] The target temperature in the preheating step in normal mode is a temperature of 50° C. or higher and 60° C. or lower. The cooking time (preheating time) required for the preheating step in normal mode is, for example, about 18 minutes.

[0036] The target temperature in the heating step in normal mode is higher than the target temperature in the preheating step, for example, 100° C. The cooking time (heating time) required for the heating step in normal mode is, for example, about 10 minutes.

[0037] The target temperature in the drying-up step in normal mode is higher than the target temperature in the heating step, for example, a temperature of 120° C. The cooking time (drying-up time) required for the drying-up step in normal mode is, for example, about 10 minutes.

[0038] The target temperature in the steaming step in normal mode is lower than the target temperature in the heating step, for example, a temperature of 80° C. or higher and lower than 100° C. The cooking time (steaming time) required for the steaming step in normal mode is, for example, about 10 minutes.

[0039] Next, the control in each step of the artificial rice mode will be explained, while touching on the differences from the normal mode. Figure 4 is a diagram for explaining the control in the artificial rice mode according to embodiment 1. The vertical axis on the left side of Figure 4 indicates the bottom temperature detected by the pot bottom temperature sensor 23.

[0040] The target temperature in the preheating process in the artificial rice mode is the same as in the normal mode, that is, 50° C. or higher and 60° C. or lower. The preheating time in the artificial rice mode is, for example, about 20 minutes.

[0041] The target temperature in the heating process in artificial rice mode is higher than the target temperature in the preheating process in artificial rice mode, and is a temperature of 65°C or higher and lower than 80°C. In other words, the target temperature in the heating process in artificial rice mode is lower than the target temperature in the heating process in normal mode. The heating time in artificial rice mode is, for example, about 20 minutes. In other words, the heating time in artificial rice mode is longer than the heating time in normal mode.

[0042] Food can be sterilized by limiting the lower limit of the target temperature to 65°C or higher. In this regard, the Ministry of Health, Labour and Welfare indicates that, for example, heating at 65°C or higher for 15 minutes or more is necessary to sterilize pathogenic E. coli.

[0043] Furthermore, limiting the upper limit of the target temperature to a temperature below 80°C provides the following advantages. Figure 5 shows the change in the firmness of soy protein gel with temperature (source: Food Protein Handbook, NTS, 1988). In Figure 5, the dashed line indicates the relationship between soy protein firmness and temperature, with higher values ​​on the vertical axis indicating harder soy protein. As shown in Figure 5, soy protein gel softens as the temperature increases from a reference temperature of around 80°C. Therefore, setting the temperature to above 65°C and below 80°C can provide a particularly satisfying and pleasant texture. Figure 6 also shows the evaluation of taste when the target temperature in the heating process is changed. As shown in Figure 6, when the target temperature was set to 70°C or 80°C, it was evaluated that better taste was obtained compared to when the target temperature was set to 90°C. Furthermore, when the target temperature was set to 80°C, it was evaluated that an even better taste was obtained compared to when the target temperature was set to 70°C.

[0044] The upper limit of the target temperature during the heating process in the artificial rice mode may be 80°C or higher, provided it is below 100°C. It is also known that the solubility of soy protein gel, which softens at a peak around 80°C, increases from 105°C (see Fumio Yamauchi, "Soy Protein Structure and Food Properties," Journal of the Japanese Society of Food Technology, April 2009, Vol. 26, No. 6, pp. 266-277). Therefore, limiting the upper limit of the target temperature to below 100°C can maintain a satisfying texture. Furthermore, if the bottom temperature remains above 100°C for a long period of time, the water inside the container may boil, causing the artificial rice to lose its shape, or the moisture contained in the artificial rice may escape, resulting in a crumbly texture. Setting the upper limit of the target temperature below 100°C can prevent deterioration of the shape and texture of the artificial rice.

[0045] FIG. 7 is a diagram illustrating the power control pattern during the heating process in the artificial rice mode according to the first embodiment. In FIG. 7, the solid line indicates the bottom temperature, and the dashed line indicates the power supplied to the bottom heating unit 22. For ease of explanation, the content shown in FIG. 7 is a simplified version of the content shown in FIG. 4. As shown in FIG. 7, during the heating process in the artificial rice mode, a first power and a second power greater than the first power are applied to the bottom heating object 12 in a sequential and repeated manner. The second power is, for example, at least twice the magnitude of the first power. While FIG. 7 shows a repeated pattern in which the first power is applied twice and then the second power is applied once, this pattern is not limited to this. For example, the first power and the second power may be alternately supplied to the bottom heating unit 22. Supplying power to the bottom heating unit 22 in this manner increases the range of change in the bottom temperature compared to when only the same amount of power is supplied. This creates a temperature gradient within the container, promoting stirring of the heated object within the container.

[0046] The target temperature in the drying-up process in artificial rice mode is higher than the target temperature in the heating process in artificial rice mode, and is a temperature of 105°C or higher but lower than 110°C. In other words, the target temperature in the drying-up process in artificial rice mode is lower than the target temperature in the drying-up process in normal mode. The drying-up time in artificial rice mode is, for example, approximately 3 minutes. In other words, the drying-up time in artificial rice mode is shorter than the drying-up time in normal mode. Note that the drying-up process in artificial rice mode may be performed as long as the time during which the pot temperature is maintained at 100°C or higher is shorter than in normal mode, or the target temperature is lower than in normal mode.

[0047] The target temperature in the steaming process in the artificial rice mode is lower than the target temperature in the heating process in the artificial rice mode, for example, a temperature of 80°C or higher and lower than 100°C. The steaming time is, for example, about 5 minutes. Note that, if the bottom temperature is maintained at the target temperature, the supply of power to the bottom heating unit 22 may be stopped.

[0048] Next, the mixed mode will be described. In the mixed mode, the target bottom temperature and the cooking time for each cooking step are set according to the ratio of rice and artificial rice added. The specific method for setting the target bottom temperature and the cooking time for each cooking step is not particularly limited, but the greater the ratio of rice, the closer the target bottom temperature and the cooking time for each cooking step will be set to those in the normal mode. Conversely, the greater the ratio of artificial rice, the closer the target bottom temperature and the cooking time for each cooking step will be set to those in the artificial rice mode.

[0049] Returning to FIG. 2, the control device 60 calculates the recommended amount of water based on the selected rice cooking menu and the amount of rice to be cooked. There are no particular limitations on the method for calculating the recommended amount of water, but it is known that artificial rice absorbs more water than regular rice and absorbs water more quickly. For this reason, for example, when the amount of rice to be cooked is the same, the recommended amount of water in artificial rice mode is calculated to be about 10% more than the recommended amount of water in normal mode. In addition, in mixed mode, the recommended amount of water is adjusted based on the ratio of the amount of rice and artificial rice added. In other words, the greater the proportion of rice, the closer the recommended amount of water calculated to that in normal mode. Conversely, the greater the proportion of artificial rice, the closer the recommended amount of water set to that in artificial rice mode.

[0050] Before cooking begins, the control device 60 causes the display unit 52 to display the recommended amount of water. During cooking, the control device 60 causes the display unit 52 to display the rice cooking menu selected by the user and the current cooking status.

[0051] Here, the operation of the cooking device 1 will be described. Figure 8 is a flowchart showing the operation procedure when the cooking device 1 according to embodiment 1 cooks artificial rice. First, when the cooking device 1 is turned on, it accepts input of a rice cooking menu and amount of rice to be cooked from the user (step S1). When the user inputs the rice cooking menu and amount of rice to be cooked, the control device 60 causes the display unit 52 to display the recommended amount of water (step S2). At this time, the user places an object to be heated into the container. In the following explanation, it is assumed that the artificial rice mode has been selected as the rice cooking menu.

[0052] When the user issues an instruction to start cooking or when the reserved cooking start time arrives, the control device 60 of the cooking appliance 1 starts the preheating process (step S3). Here, the control device 60 controls the bottom surface heating unit 22 to a target temperature of 50°C or higher and 60°C or lower.

[0053] When the preheating time is over, the control device 60 starts the heating step (step S4). Here, the control device 60 controls the bottom surface heating unit 22 to a target temperature of 65°C or higher and lower than 100°C.

[0054] When the heating time ends, the control device 60 starts the drying-up step (step S5). Here, the control device 60 controls the bottom surface heating unit 22 to a target temperature of 100°C or higher and lower than 120°C.

[0055] When the dry-up time has elapsed, the control device 60 starts the steaming process (step S6). Here, the control device 60 controls the bottom surface heating unit 22 to set a target temperature of 80°C or higher and lower than 100°C.

[0056] When the steaming time has elapsed, the cooking device 1 ends cooking and displays a message to that effect on the display unit 52.

[0057] As described above, the cooking device 1 of the first embodiment controls the target temperature in the heating process in the artificial rice mode to a temperature lower than the target temperature in the heating process in the normal mode. Therefore, by cooking rice in the artificial rice mode, the cooking device 1 can suppress softening of the protein gel in the artificial rice during cooking compared to cooking artificial rice in the normal mode, and can leave the artificial rice with a satisfying texture. Therefore, the cooking device 1 can improve the taste of artificial rice, which is primarily composed of protein, eaten by the user.

[0058] Furthermore, according to the first embodiment, the target temperature for the heating process in the artificial rice mode is less than 100°C. This allows the cooking device 1 to maintain a satisfying texture in the artificial rice. It also prevents deterioration of the shape and texture of the artificial rice. Furthermore, by setting the target temperature for the heating process in the artificial rice mode to less than 80°C, a particularly desirable texture can be obtained.

[0059] Furthermore, according to the first embodiment, the target temperature for the heating process in the artificial rice mode is less than 100°C. Furthermore, during the drying-up process in the artificial rice mode, the time during which the pot temperature is above 100°C is shorter than in the normal mode, or the target temperature is lower than in the normal mode. Therefore, when the object to be heated is heated above 100°C, bubbles form within the container. The artificial rice, which has a lower specific gravity than rice, is pushed up by the bubbles and clogs the exhaust path or boils over. However, this prevents the generation of bubbles. Furthermore, although a thermally denatured protein film, combined with its light specific gravity, can stick to the inner lid 32, lid gasket 32a, and cartridge 34, compromising the cleanability of the cooking appliance 1, this prevents the protein film from rising within the container. Furthermore, this prevents the protein that has settled at the bottom of the container 10 from burning.

[0060] Furthermore, according to the first embodiment, in the heating process in the artificial rice mode, a first power and a second power greater than the first power are supplied to the bottom heating unit 22. This creates a temperature gradient within the container, generating convection from high-temperature areas to low-temperature areas, thereby promoting the stirring of the non-heated object. Therefore, even if the target temperature in the heating process is below 100°C and the convection effect caused by the generation of bubbles during boiling cannot be obtained, the object can be heated uniformly.

[0061] Furthermore, according to the first embodiment, the control device 60 displays the rice cooking menu selected by the user on the display unit 52. This notifies the user that the cooking mode will be an artificial rice mode or a mixed mode for cooking artificial rice, rather than a normal mode for cooking regular rice, and informs the user that the cooking time, cooking status, etc. in the artificial rice mode or mixed mode are different from those in the normal mode. Therefore, the cooking device 1 can prevent the user from suspecting that the cooking device 1 is malfunctioning.

[0062] Furthermore, according to the first embodiment, the control device 60 displays the recommended amount of water on the display unit 52. This allows the user to know the amount of water to add to the container 10 for each rice cooking menu, thereby preventing rice cooking failures.

[0063] (Modification of the first embodiment) Fig. 9 is a schematic diagram showing a cooking system 100 according to a modified example of the first embodiment. In the first embodiment, the case has been described in which the user registers user information in the cooking appliance 1 via the input unit 51, but various instructions may be given to the cooking appliance 1 via a communication terminal 2 such as a smartphone carried by the user shown in Fig. 9. Various notifications may also be received from the cooking appliance 1 via the communication terminal 2. In this case, the communication terminal 2 has an operation unit and a display unit, and the cooking appliance 1 has communication means for wirelessly communicating with the communication terminal 2 by short-range wireless communication or the like. However, the communication method is not limited to short-range wireless communication.

[0064] For example, the manufacturer of the cooking appliance 1 provides a user who purchases the cooking appliance 1 with an application software program for operating the cooking appliance 1 via wireless communication from the communication terminal 2. Hereinafter, this application software program will be referred to as the AS program. The user operates the communication terminal 2 to access a website designated by the manufacturer via a network such as the Internet, and installs the AS program in the communication terminal 2. By having the communication terminal 2 execute the AS program, the user can instruct the cooking appliance 1 to start rice cooking, cancel rice cooking, set a rice cooking start time, select the amount of rice to be cooked, and select a rice cooking menu, etc., via the operation unit of the communication terminal 2 instead of the input unit 51. Furthermore, by having the communication terminal 2 execute the AS program, the display unit of the communication terminal 2 can display the rice cooking menu selected by the user, the cooking status, and the recommended amount of water, instead of the display unit 52. In this case, the functions of the input unit 51 and the display unit 52 of the cooking appliance 1 are realized by the communication terminal 2, so the input unit 51 and the display unit 52 do not necessarily have to be provided in the cooking appliance 1. In this way, the cooking system 100 can improve the convenience of inputting and displaying information related to the cooker 1. The communication means of the cooker 1 and the operation unit of the communication terminal 2 together function as the "input unit" of the present disclosure.

[0065] Although the embodiments have been described above, the contents of the present disclosure are not limited to the above-described embodiments and various modifications and applications are possible. For example, the cooking device 1 may have only the function of cooking artificial rice, or may be a so-called electric pressure cooker or automatic cooking device that has the function of cooking artificial rice and also has the function of cooking other ingredients.

[0066] Furthermore, in the cooking appliance 1 and the cooking system 100, in addition to visually displaying various pieces of information using the display unit 52, similar information may be notified by voice. However, voice notification may be performed instead of visual notification, and the display unit 52 may be omitted. Note that the input unit 51 may also be configured to allow input by voice.

[0067] Furthermore, in the first embodiment, the case where the bottom heating unit 22 is controlled based on the bottom temperature has been mainly described, but a side heating unit may be added to heat the container 10. The side heating unit is, for example, an electric heater. The side heating unit is arranged in a circular ring shape on the side and upper part of the container cover 21. The side heating unit heats the container 10 by being energized under the control of the control device 60. The side heating unit heats the side of the container 10 to a higher temperature the greater the power supplied. The side heating unit works in conjunction with the bottom heating unit 22 to control the bottom temperature of the container 10 to a target temperature. Both bottom heating units 22 correspond to the "heating unit" in this disclosure.

[0068] Various aspects of the present disclosure are summarized below as appendices.

[0069] (Appendix 1) A container that accommodates an object to be heated; a heating unit that heats the container; a control device that controls the heating unit to heat the container to a target temperature, The control device A normal mode executed when the object to be heated is rice; an artificial rice mode that is executed when the object to be heated is artificial rice whose main component is protein; In the normal mode and the artificial rice mode, a heating step is performed in which the container is heated to gelatinize the starch contained in the heated object, The target temperature in the heating step in the artificial rice mode is lower than the target temperature in the heating step in the normal mode. Heating cooker. (Appendix 2) The control device In the normal mode and the artificial rice mode, a drying-up step is performed to evaporate the moisture remaining in the container after the heating step, The target temperature in the drying-up process in the artificial rice mode is lower than the target temperature in the drying-up process in the normal mode. 10. The cooking device according to claim 1. (Appendix 3) The control device In the normal mode and the artificial rice mode, a drying-up step is performed to evaporate the moisture remaining in the container after the heating step, The time during which the container is maintained at 100°C or higher in the drying-up step in the artificial rice mode is shorter than the time during which the container is maintained at 100°C or higher in the drying-up step in the normal mode. 10. The cooking device according to claim 1. (Appendix 4) A container that accommodates an object to be heated; a heating unit that heats the container; a control device that controls the heating unit to heat the container to a target temperature; An input unit that receives an input for executing an artificial rice mode that is executed when the object to be heated is artificial rice whose main component is protein, The control device Execute the artificial rice mode, In the artificial rice mode, a heating step is performed in which the container is heated to gelatinize the starch contained in the heated object, The target temperature in the heating step of the artificial rice mode is 65°C or higher and lower than 100°C. Heating cooker. (Appendix 5) The target temperature in the heating step of the artificial rice mode is 65°C or higher and lower than 80°C. 5. A cooking device according to any one of appendices 1 to 4. (Appendix 6) The control device In the heating step in the artificial rice mode, a first power and a second power greater than the first power are alternately and repeatedly supplied to the heating unit. 6. A cooking device according to any one of appendices 1 to 5. (Appendix 7) A cooking device according to any one of appendices 1 to 6; a display unit, The control device The display unit displays that cooking will be performed in the artificial rice mode. Heating and cooking system. (Appendix 8) The control device A mixed mode is executed in which rice and artificial rice whose main component is protein are cooked as the objects to be heated, The display unit displays that rice is being cooked in the mixed mode. 8. The cooking system of claim 7. (Appendix 9) The control device In the artificial rice mode or the mixed mode, the display unit displays the recommended amount of water to be added to the container. 9. The cooking system of claim 8. [Explanation of symbols]

[0070] 1 cooking appliance, 2 communication terminal, 10 container, 20 main body, 21 container cover, 21a hole portion, 22 bottom heating portion, 23 pot bottom temperature sensor, 30 lid body, 31 outer lid, 32 inner lid, 32a lid gasket, 32b inner lid steam vent, 33 locking material, 34 cartridge, 34a container side hole, 34b steam exhaust hole, 35 outer lid steam vent, 36 internal temperature sensor, 40 hinge portion, 51 input portion, 52 display portion, 60 control device, 100 cooking system.

Claims

1. A container for accommodating an object to be heated; A heating unit that heats the container; A control device that controls the heating unit to heat the container to a target temperature, The control device includes: A normal mode executed when the object to be heated is rice; An artificial rice mode is executed when the object to be heated is artificial rice whose main component is protein. In the normal mode and the artificial rice mode, a heating step is performed in which the container is heated to gelatinize the starch contained in the heated object, The target temperature in the heating step in the artificial rice mode is lower than the target temperature in the heating step in the normal mode. Heating cooker.

2. The control device includes: In the normal mode and the artificial rice mode, a drying-up step is performed to evaporate moisture remaining in the container after the heating step, The target temperature in the drying-up process in the artificial rice mode is lower than the target temperature in the drying-up process in the normal mode. The cooking device according to claim 1 .

3. The control device includes: In the normal mode and the artificial rice mode, a drying-up step is performed to evaporate moisture remaining in the container after the heating step, The time during which the container is maintained at 100° C. or higher in the drying-up step in the artificial rice mode is shorter than the time during which the container is maintained at 100° C. or higher in the drying-up step in the normal mode. The cooking device according to claim 1 .

4. A container for accommodating an object to be heated; A heating unit that heats the container; A control device that controls the heating unit to heat the container to a target temperature; An input unit that receives an input for executing an artificial rice mode that is executed when the object to be heated is artificial rice whose main component is protein, The control device includes: Execute the artificial rice mode; In the artificial rice mode, a heating step is performed in which the container is heated to gelatinize the starch contained in the heated object, The target temperature in the heating step in the artificial rice mode is 65° C. or higher and lower than 100° C. Heating cooker.

5. The target temperature in the heating step in the artificial rice mode is 65° C. or higher and lower than 80° C. The cooking device according to claim 4.

6. The control device includes: In the heating step in the artificial rice mode, a first power and a second power greater than the first power are alternately and repeatedly supplied to the heating unit. The cooking device according to any one of claims 1 to 5.

7. A cooking device according to any one of claims 1 to 5, A display unit, The control device includes: The display unit is caused to display that cooking is performed in the artificial rice mode. Heating and cooking system.

8. The control device includes: A mixed mode is executed in which rice and artificial rice whose main component is protein are cooked as the heated objects, The display unit is caused to display that rice is being cooked in the mixed mode. The cooking system according to claim 7.

9. The control device includes: In the artificial rice mode or the mixed mode, the display unit displays the recommended amount of water to be poured into the container. The cooking system according to claim 8.

Images