Heat cooker and heat cooking system

Abstract

To provide a heat cooker that can reduce salt while making the salt reduction suitable for a food material to be cooked.SOLUTION: A heat cooker includes: a communication part for receiving a signal indicating an amount of salt content for a food material that is measured by an external salt content meter; a cooking part for performing heat cooking; and a control unit for setting contents of the heat cooking on the basis of the amount of salt content.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present disclosure relates to a cooking machine and a cooking system. [Background technology]

[0002] Patent Document 1 discloses a cooking machine. In this cooking machine, when "reduced salt" is selected as the first menu and "salted salmon" is selected as the second menu, superheated steam is brought into contact with the surface of the salted salmon. The superheated steam condenses on the surface of the salted salmon, releasing latent heat and rapidly raising the internal temperature of the salted salmon. During this process, the salt components contained in the salted salmon permeate the condensed water adhering to the surface of the salted salmon. The condensed water into which the salt components have permeated drips. This removes the salt components contained in the salted salmon (paragraphs 0022 and 0036). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4282491 Summary of the Invention [Problem to be solved by the invention]

[0004] Users of cooking machines often do not want to achieve a desired difference between the amount of salt contained in the salted salmon before cooking and the amount of salt remaining in the salted salmon after cooking, but rather want to achieve a desired amount of salt remaining in the salted salmon after cooking. However, when salted salmon is cooked using the cooking machine disclosed in Patent Document 1, if the amount of salt contained in the salted salmon before cooking is high, the amount of salt remaining in the salted salmon after cooking will be high, which does not meet the user's wishes.

[0005] In view of this problem, an object of one aspect of the present disclosure is to provide a cooking machine that can reduce salt content in a manner appropriate for the ingredients being cooked, for example. [Means for solving the problem]

[0006] A cooking device according to one embodiment of the present disclosure includes a communication unit that receives a signal indicating the salt content of ingredients measured by an external salt meter, a cooking unit that performs cooking, and a control unit that sets the cooking contents based on the salt content.

[0007] A cooking system according to another aspect of the present disclosure includes the cooking appliance according to the aspect of the present disclosure and the external salt meter. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a front view schematically illustrating a state in which a door provided in the cooking machine of a first embodiment is closed. FIG. [Figure 2] 1 is a front view schematically illustrating a state in which a door provided in the cooking machine of a first embodiment is open. FIG. [Figure 3] 1 is a diagram schematically illustrating a heating chamber, a door, a water tank, a sauce tray, and a cooking section provided in the cooking machine of the first embodiment. FIG. [Figure 4] 1 is a block diagram of a cooking system including a cooking appliance according to a first embodiment. [Figure 5] 1 is a diagram schematically illustrating a cooking system including a cooking appliance according to a first embodiment. [Figure 6] 4 is a flowchart showing the procedure of steam cooking performed by the cooking machine of the first embodiment. [Figure 7] 10A to 10C are diagrams showing an example of transition of screens displayed on a cooking machine of a reference example before steam cooking is performed by the cooking machine and while steam cooking is being performed by the cooking machine. [Figure 8] 3A to 3C are diagrams showing an example of transition of screens displayed on a display unit provided in the cooking machine before steam cooking is performed by the cooking machine of the first embodiment and while steam cooking is being performed by the cooking machine. [Figure 9]4 is a flowchart showing a flow of control performed by a control unit provided in the cooking machine of the first embodiment. [Figure 10] FIG. 3 is a diagram illustrating the setting of the contents of steam cooking performed by a control unit provided in the cooking machine of the first embodiment. [Figure 11] 10 is a table showing an example of the steam cooking contents set by a control unit provided in the cooking machine when a reduced salt / high salt button is pressed on an operation unit provided in the cooking machine of the first embodiment. [Figure 12] 10 is a table showing an example of the contents of steam cooking set by a control unit provided in the cooking machine when a reduced salt button is pressed on an operation unit provided in the cooking machine of the first embodiment. [Figure 13] 5A to 5C are diagrams showing an example of transition of screens displayed on a display unit provided in the cooking machine after steam cooking is performed by the cooking machine of the first embodiment. [Figure 14] 3 is a diagram illustrating the estimation of an estimated salt reduction amount performed by a control unit provided in the cooking machine of the first embodiment. FIG. [Figure 15] 1 is a diagram illustrating a schematic diagram of a cooking machine and an external salt meter according to a first embodiment. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. In the drawings, the same or equivalent elements are designated by the same reference numerals, and redundant description will be omitted.

[0010] 1. First embodiment 1.1 Cooking machine Fig. 1 is a front view of the cooking device of the first embodiment, schematically illustrating a state in which a door provided in the cooking device is closed. Fig. 2 is a front view of the cooking device of the first embodiment, schematically illustrating a state in which a door provided in the cooking device is open.

[0011] The cooking machine 1 of the first embodiment shown in Figures 1 and 2 performs steam cooking on ingredients. In doing so, the cooking machine 1 applies steam to the surface of the ingredients to heat the ingredients. Steam cooking is an example of cooking that heats ingredients. The cooking machine 1 may also perform cooking methods other than steam cooking. For example, the cooking machine 1 may perform induction cooking, electromagnetic induction cooking, gas combustion cooking, etc. The cooking machine 1 reduces the salt content of ingredients by steam cooking the ingredients.

[0012] As shown in FIGS. 1 and 2, the cooking machine 1 includes a housing 11, a heating chamber 12, a door 13, a water tank 14, and a drip tray 15.

[0013] The housing 11 houses the heating chamber 12, the water tank 14, and the drip tray 15, and holds the heating chamber 12, the door 13, the water tank 14, and the drip tray 15.

[0014] A heating chamber 12a is formed in the heating chamber 12. The heating chamber 12a has an opening 12b. Food to be steam-cooked is placed in the heating chamber 12a.

[0015] Door 13 can be opened and closed. When door 13 is closed, it blocks opening 12b of heating chamber 12. When door 13 is open, it does not block opening 12b.

[0016] Water tank 14 stores water. Water tank 14 can be attached to and detached from housing 11. When water tank 14 is detached from housing 11, water can be added to and discarded from water tank 14.

[0017] The drip tray 15 receives and stores water that has flowed down from the heating chamber 12a of the heating cabinet 12. The drip tray 15 can be attached to and detached from the housing 11. When the drip tray 15 is detached from the housing 11, the water can be discarded from the drip tray 15.

[0018] As shown in FIGS. 1 and 2, the door 13 includes a door body 21, an operation unit 22, and a display unit 23.

[0019] When the door 13 is closed, the door body 21 closes the opening 12b of the heating chamber 12. When the door 13 is open, the door body 21 does not close the opening 12b.

[0020] The operation unit 22 detects the operation performed. The operation unit 22 is coupled to the door main body 21. The operation unit 22 is coupled to the housing 11. The operation unit 22 includes a touch panel incorporated in the touch panel display 31, a first button 32, and a second button 33. The touch panel incorporated in the touch panel display 31, the first button 32, and the second button 33 are examples of operation members. The operation unit 22 may also include operation members other than the touch panel incorporated in the touch panel display 31, the first button 32, and the second button 33. For example, the operation unit 22 may also include a touch panel, a dial, a slider, etc. that are not incorporated in the touch panel display.

[0021] Display unit 23 displays a screen. Display unit 23 includes a display incorporated into touch panel display 31. The display incorporated into touch panel display 31 is an example of a display member. Display unit 23 may include a display member other than the display incorporated into touch panel display 31. For example, display unit 23 may include a display that is not incorporated into the touch panel display.

[0022] 1.2 Cooking section FIG. 3 is a diagram schematically illustrating a heating chamber, a door, a water tank, a sauce tray, and a cooking section provided in the cooking machine of the first embodiment.

[0023] As shown in FIG. 3, the cooking machine 1 includes the heating chamber 12, the door 13, the water tank 14, and the drip tray 15 described above, and further includes a cooking section 41.

[0024] A supply port 12c, an intake port 12d, and an outlet port 12e are formed in the heating chamber 12. The supply port 12c, the intake port 12d, and the outlet port 12e are in communication with the heating chamber 12a.

[0025] Cooking section 41 performs steam cooking, which includes steaming and grilling.

[0026] The cooking unit 41 draws up water 201 from the water tank 14, generates saturated steam 202 from the drawn-up water 201, and supplies the generated saturated steam 202 to the heating chamber 12a of the heating chamber 12 via the supply port 12c of the heating chamber 12. The supplied saturated steam 202 hits the surface of the food placed in the heating chamber 12a. The cooking unit 41 also draws in saturated steam 202 from the heating chamber 12a via the intake port 12d of the heating chamber 12, generates superheated steam 203 from the drawn-in saturated steam 202, and blows the generated superheated steam 203 into the heating chamber 12a via the outlet port 12e of the heating chamber 12. The blown-out superheated steam 203 hits the surface of the food placed in the heating chamber 12a. When performing steam cooking, the cooking unit 41 supplies saturated steam 202 to the heating chamber 12a. When grilling, cooking section 41 supplies saturated steam 202 to heating chamber 12a while blowing superheated steam 203 into heating chamber 12a.

[0027] When saturated steam 202 or superheated steam 203 hits the surface of the food material, saturated steam 202 or superheated steam 203 condenses on the surface of the food material to generate condensed water, and the salt contained in the food material dissolves in the generated condensed water to generate water containing salt, which then flows down from the food material and is collected in sauce receiver 15. This reduces the salt content of the food material.

[0028] When the superheated steam 203 hits the surface of the food, the superheated steam 203 condenses on the surface of the food, and latent heat is transferred from the superheated steam 203 to the surface of the food, browning the surface of the food.

[0029] As shown in FIG. 3, the cooking section 41 includes a pump 51, a steam generator 52, a duct 53, a fan 54, and a heater 55.

[0030] The pump 51 sucks up the water 201 stored in the water tank 14 and sends the sucked up water 201 to the steam generator 52.

[0031] The steam generator 52 stores the delivered water 201 and heats the stored water 201 to evaporate the stored water 201. In this way, the steam generator 52 generates saturated steam 202. The steam generator 52 supplies the saturated steam 202 to the heating chamber 12a of the heating chamber 12 via the supply port 12c of the heating chamber 12.

[0032] An air passage 53a is formed in the duct 53. The air passage 53a communicates with the intake port 12d and the outlet port 12e of the heating chamber 12. The duct 53 guides steam from the intake port 12d to the outlet port 12e via the air passage 53a.

[0033] Fan 54 is disposed in air passage 53a of duct 53 and faces inlet 12d of heating chamber 12. Fan 54 draws steam from heating chamber 12a of heating chamber 12 via inlet 12d and blows the drawn steam out into air passage 53a. In this way, fan 54 generates a flow of steam that flows from inlet 12d via air passage 53a to outlet 12e of heating chamber 12.

[0034] Heater 55 is disposed in air passage 53a of duct 53, and faces outlet 12e of heating chamber 12. Heater 55 heats the steam that is carried therethrough by the flow of generated steam. As a result, heater 55 heats saturated steam 202 to generate superheated steam 203. The generated superheated steam 203 is blown out from outlet 12e.

[0035] 1.3 Control System Fig. 4 is a block diagram of a cooking system including the cooking machine of the first embodiment. Fig. 5 is a diagram schematically illustrating a cooking system including the cooking machine of the first embodiment.

[0036] As shown in FIGS. 4 and 5, the cooking system 61 includes a cooking machine 1, an external salt meter 71, and an external weight meter 72.

[0037] The external salt meter 71 measures the salt content of the food ingredient 211. The external weighing scale 72 measures the weight of the food ingredient 211. The external salt meter 71 and the external weighing scale 72 have Internet of Things (IoT) functionality. The external salt meter 71 and the external weighing scale 72 communicate directly with the cooking machine 1. This allows the cooking machine 1, the external salt meter 71, and the external weighing scale 72 to be linked together. The external salt meter 71 and the external weighing scale 72 may also communicate with the cooking machine 1 via the cloud. The external salt meter 71 transmits a first signal indicating the measured salt content of the food ingredient 211 to the cooking machine 1 through communication. The external weighing scale 72 transmits a second signal indicating the measured weight to the cooking machine 1 through communication. The external salt meter 71 has electrodes 81. When the external salinity meter 71 is to measure the amount of salt in the food material 211 , the electrode 81 is brought into contact with the food material 211 .

[0038] External salt meter 71 and external weight meter 72 operate outside of cooking appliance 1. Therefore, external salt meter 71 and external weight meter 72 are not placed in the high temperature and humidity environment generated by cooking appliance 1. This prevents external salt meter 71 and external weight meter 72 from being damaged by being placed in a high temperature and humidity environment.

[0039] As shown in FIG. 4, the cooking device 1 includes the operation unit 22, the display unit 23, and the cooking unit 41 described above, and further includes a communication unit 91 and a control unit 92.

[0040] The communication unit 91 communicates with the external salt meter 71 and the external weighing scale 72. The communication is via radio waves. The radio wave communication is compliant with standards such as Bluetooth (registered trademark) and Wi-Fi. The communication unit 91 includes an electronic circuit, an antenna, etc. The communication may be communication other than radio wave communication. For example, the communication may be infrared communication, ultrasonic communication, etc. The external salt meter 71 measures the salt content of the food material 211 and transmits a first signal indicating the measured salt content. The external weighing scale 72 measures the weight of the food material and transmits a second signal indicating the measured weight. The communication unit 91 receives the transmitted first and second signals.

[0041] The control unit 92 causes the cooking unit 41 to perform steam cooking in accordance with the operation performed on the operation unit 22 and the first and second signals received by the communication unit 91. At that time, the control unit 92 sets the content of steam cooking based on the salt content indicated by the first signal and the weight indicated by the second signal. This allows the heat cooker 1 to reduce the salt content appropriate for the food material 211 to be cooked. The control unit 92 also causes the display unit 23 to display a screen.

[0042] The following describes a case where food ingredient 211 is salted salmon. Salted salmon is obtained by soaking salmon fillets in salt water to allow the salt to penetrate the fillets, and the salt imparts a high preservation property. Salted salmon is classified into two flavor levels: sweet and spicy. Sweet is also called salty-sweet. Generally, sweet means that the salt content is greater than 5% and less than 8%, and spicy means that the salt content is 8% or more.

[0043] 1.4 Steam Cooking Procedure FIG. 6 is a flowchart showing the procedure of steam cooking performed by the cooking machine of the first embodiment.

[0044] When steam cooking is performed by the cooking machine 1, for example, steps S101 to S110 shown in FIG. 6 are executed.

[0045] In step S101, the user operates operation unit 22 to select a low-salt menu.

[0046] In the next step S102, the user causes the external salinity meter 71 to measure the salt content of the food material 211, and causes the external weight meter 72 to measure the weight of the food material 211.

[0047] In the following step S103, the user operates the operation unit 22 to instruct acquisition of the salt content and weight of the measured food material 211.

[0048] In the following step S104, the communication unit 91 transmits a first request signal to the external salt meter 71 requesting that it transmit a first signal indicating the salt content of the food ingredient 211, and transmits a second request signal to the external weight meter 72 requesting that it transmit a second signal indicating the weight of the food ingredient 211.

[0049] In the subsequent step S105, the external salinity meter 71 receives the transmitted first request signal and transmits a first signal to the communication unit 91 in response to the received first request signal, and the external weight scale 72 receives the transmitted second request signal and transmits a second signal to the communication unit 91 in response to the received second request signal.

[0050] In the following step S106, the communication unit 91 receives the transmitted first signal and receives the transmitted second signal.

[0051] In the next step S107, the control unit 92 sets the steam cooking content based on the salt content indicated by the received first signal and the weight indicated by the received second signal. The steam cooking content to be set includes a heating sequence.

[0052] In the next step S108, the user places food material 211 in heating chamber 12a of heating cabinet 12.

[0053] In the following step S109, the user operates the operation unit 22 to instruct the start of cooking.

[0054] In the following step S110, the control unit 92 causes the cooking unit 41 to perform steam cooking in accordance with the set steam cooking content.

[0055] 1.5 Screen transitions displayed on the reference cooking device FIG. 7 is a diagram showing an example of transition of screens displayed on the cooking machine of the reference example before steam cooking is performed by the cooking machine and while steam cooking is being performed by the cooking machine.

[0056] As shown in Fig. 7, the cooking machine of the reference example displays screen 901 when an operation to select a reduced-salt menu is performed. The displayed screen 901 includes an area 911 where the name of the selected menu is displayed, an area 912 where accessory information is displayed, and a plurality of finish selection buttons 913. A plurality of different finishes are assigned to the plurality of finish selection buttons 913, respectively. The plurality of finish selection buttons 913 include a reduced-salt / more button 914 and a reduced-salt / less button 915. A relatively large amount of salt reduction and a relatively small amount of salt reduction are assigned to the reduced-salt / more button 914 and the reduced-salt / less button 915, respectively.

[0057] The cooking machine of the reference example displays screen 902 when an operation to press a finish selection button included in multiple finish selection buttons 913 is performed while screen 901 is displayed. The displayed screen 902 includes areas 911, 912, and multiple finish selection buttons 913, similar to screen 901. Screen 902 includes a change to screen 901 indicating that an operation to press the finish selection button has been performed. The change is, for example, a change in color of the pressed finish selection button. Figure 7 shows an example of screen 902 that is displayed when the pressed finish selection button is the reduced / high salt button 914.

[0058] When an operation to start cooking is performed while screen 902 is displayed, the cooking machine of the reference example sets the steam cooking content so as to obtain the finish assigned to the pressed finish selection button, and performs steam cooking according to the set steam cooking content. At that time, the cooking machine of the reference example does not reflect the salt content of the ingredients to be steam cooked in the steam cooking content. Therefore, depending on the salt content of the ingredients before steam cooking, the salt content of the ingredients after steam cooking may not be appropriate.

[0059] The cooking machine of the reference example displays screen 903 while steam cooking is being performed. Like screen 901, the displayed screen 903 includes area 911, but unlike screen 901, it includes area 916 where the remaining time is displayed and area 917 where information indicating that the ingredients are being heated is displayed.

[0060] 1.6 Transition of screens displayed on the cooking device of the first embodiment FIG. 8 is a diagram showing an example of transition of screens displayed on a display unit provided in the cooking machine before steam cooking is performed by the cooking machine of the first embodiment and while steam cooking is being performed by the cooking machine.

[0061] As shown in Figure 8, when an operation to select a reduced-salt menu is performed on operation unit 22, control unit 92 causes display unit 23 to display screen 101. Screen 101 that is displayed includes an area 111 that displays the name of the selected menu, an area 112 that displays accessory information, multiple finish selection buttons 113, and a salt content information acquisition button 114. Multiple finishes that are different from one another are assigned to the multiple finish selection buttons 113. The multiple finish selection buttons 113 include a reduced-salt, more button 115 and a reduced-salt, less button 116. A relatively large amount of salt reduction and a relatively small amount of salt reduction are assigned to the reduced-salt, more button 115 and the reduced-salt, less button 116, respectively.

[0062] When the operation of pressing salt content information acquisition button 114 is performed on operation unit 22 while screen 101 is being displayed on display unit 23, control unit 92 causes display unit 23 to display screen 102. Like screen 101, screen 102 includes areas 111 and 112, but unlike screen 101, includes area 117 in which information indicating that a signal is being received is displayed. Control unit 92 also causes communication unit 91 to transmit to external salt meter 71 a first request signal requesting that the external salt meter 71 transmit a first signal indicating the salt content of food ingredient 211, and to external weight scale 72 a second request signal requesting that the external weight scale 72 transmit a second signal indicating the weight of food ingredient 211. Control unit 92 also causes communication unit 91 to receive the transmitted first signal and the transmitted second signal.

[0063] After receiving the first signal and the second signal, the control unit 92 causes the display unit 23 to display screen 103. Like screen 101, the displayed screen 103 includes areas 111, 112, and a plurality of finish selection buttons 113, but unlike screen 101, it includes area 118 in which salt content information is displayed. The displayed salt content information indicates the salt content indicated by the first signal. The salt content information includes a numerical display such as "salt content: 4%" and a taste indication such as "mild" or "dry."

[0064] When an operation of pressing a finish selection button included in the plurality of finish selection buttons 113 is performed on the operation unit 22 while the screen 103 is displayed on the display unit 23, the control unit 92 causes the display unit 23 to display the screen 104. The displayed screen 104 includes an area 111, an area 112, and the plurality of finish selection buttons 113, similar to the screen 101. The displayed screen 104 includes a change in the screen 103 indicating that the operation of pressing the finish selection button has been performed. The change is, for example, a change in color of the pressed finish selection button. FIG. 8 illustrates an example of the screen 104 when the finish selection button is the "less salty" button 115.

[0065] When an operation to start cooking is performed on operation unit 22 while screen 104 is displayed on display unit 23, control unit 92 sets the details of steam cooking to achieve the finish associated with the finish selection button, and performs steam cooking in accordance with the set details of steam cooking. At that time, control unit 92 reflects the salt content of foodstuffs 211 to be steam cooked in the details of steam cooking. However, if the first signal has not been received, control unit 92 does not reflect the salt content of foodstuffs 211 to be steam cooked in the details of steam cooking.

[0066] While steam cooking is being performed, the control unit 92 displays a screen 105. The displayed screen 105 includes an area 111, just like the screen 101, but unlike the screen 101, it includes an area 119 that displays the remaining time and an area 120 that displays information indicating that the ingredients are being heated.

[0067] 1.7 Steam Cooking Settings FIG. 9 is a flowchart showing the flow of control performed by the control unit provided in the cooking machine of the first embodiment.

[0068] When causing the cooking unit 41 to perform steam cooking, the control unit 92 executes steps S121 and S122 shown in FIG.

[0069] In step S121, the control unit 92 causes the cooking unit 41 to perform steam cooking.

[0070] In the following step S122, the control unit 92 causes the cooking unit 41 to perform grilling.

[0071] The steam cooking content set by the control unit 92 includes a first time period during which steam cooking is performed and a second time period during which grilling is performed.

[0072] FIG. 10 is a diagram illustrating the setting of the contents of steam cooking performed by the control unit provided in the cooking machine of the first embodiment.

[0073] When an operation to select a reduced-salt menu is performed on operation unit 22, control unit 92 sets steam cooking details 123 based on the amount of salt 121 indicated by the first signal, as shown in Fig. 10. Furthermore, when an operation to specify the amount of salt reduction 122, such as pressing reduced-salt button 115 or reduced-salt button 116, is performed on operation unit 22, control unit 92 sets steam cooking details 123 based on the specified amount of salt reduction 122. The steam cooking details 123 that are set include the amount of steam supplied by steaming 131, a first time 132 for steaming, and a second time 133 for grilling.

[0074] When setting the amount of steam 131 based on the measured salt content 121, the control unit 92 increases the amount of steam 131 as the measured salt content 121 increases. When setting the first time period 132 based on the measured salt content 121, the control unit 92 increases the first time period 132 as the measured salt content 121 increases. As a result, the amount of salt reduction by steam cooking can be increased as the measured salt content 121 increases, and the salt content of food material 211 after steam cooking can be reduced to an appropriate salt content.

[0075] When control unit 92 sets amount of steam 131 based on specified amount of salt reduction 122, it increases amount of steam 131 as specified amount of salt reduction 122 increases. When control unit 92 sets first time 132 based on specified amount of salt reduction 122, it increases first time 132 as specified amount of salt reduction 122 increases. As a result, the amount of salt reduction by steam cooking can be increased as specified amount of salt reduction 122 increases, and the salt content of foodstuff 211 after steam cooking can be reduced to an appropriate salt content.

[0076] The control unit 92 shortens the second grilling time 133 as the first steaming time 132 is lengthened. For example, when the first steaming time is 5 minutes, the control unit 92 sets the second grilling time to 15 minutes, and when the first steaming time is 10 minutes, the control unit 92 sets the second grilling time to 10 minutes. This prevents the food 211 from being overheated when the first steaming time is lengthened.

[0077] Fig. 11 is a table showing an example of steam cooking contents set by a control unit provided in the cooking machine when a "less salt, more" button is pressed on an operation unit provided in the cooking machine of the first embodiment. Fig. 12 is a table showing an example of steam cooking contents set by a control unit provided in the cooking machine of the first embodiment when a "less salt, less" button is pressed on an operation unit provided in the cooking machine of the first embodiment.

[0078] 11, if the measured salt content is 5% or less, the control unit 92 sets the first steaming time and the second grilling time to 5 minutes and 15 minutes, respectively. If the measured salt content is greater than 5% and less than 8%, the control unit 92 sets the first steaming time and the second grilling time to 10 minutes and 10 minutes, respectively. If the measured salt content is 8% or more, the control unit 92 sets the first steaming time and the second grilling time to 15 minutes and 5 minutes, respectively.

[0079] 12, if the measured salt content is 5% or less, the control unit 92 sets the first steaming time and the second grilling time to 0 and 20 minutes, respectively. If the measured salt content is greater than 5% and less than 8%, the control unit 92 sets the first steaming time and the second grilling time to 5 and 15 minutes, respectively. If the measured salt content is 8% or more, the control unit 92 sets the first steaming time and the second grilling time to 10 and 10 minutes, respectively.

[0080] 1.8 Procedure for confirming the salt reduction effect Fig. 13 is a diagram showing an example of transition of a screen displayed on a display unit provided in the cooking machine after steam cooking is performed by the cooking machine of the first embodiment. Fig. 14 is a diagram explaining estimation of an estimated salt reduction amount performed by a control unit provided in the cooking machine of the first embodiment.

[0081] 13, after the cooking unit 41 has finished steam cooking, the control unit 92 causes the display unit 23 to display a screen 141. The displayed screen 141 includes an area 151 in which the name of the selected menu is displayed, an extension setting button 152, and a salt reduction amount information acquisition button 153.

[0082] When an operation of pressing salt reduction amount information acquisition button 153 is performed on operation unit 22 while screen 141 is being displayed on display unit 23, control unit 92 causes screen 142 to be displayed on display unit 23. Like screen 141, displayed screen 142 includes area 151 and extension setting button 152, but unlike screen 141, includes area 154 in which information indicating that a signal is being received is displayed. Control unit 92 also causes communication unit 91 to transmit to external salinity meter 71 a third request signal requesting transmission of a third signal indicating the salt content of the water received by soup tray 15. Control unit 92 also causes communication unit 91 to receive the transmitted third signal.

[0083] 14, after receiving the third signal, the control unit 92 estimates an estimated amount of salt reduction 162 of the food material 211 from the amount of salt 161 of the water received by the soup tray 15, which is indicated by the received third signal. At that time, the control unit 92 estimates an amount of steam 164 supplied by steaming from the selected menu 163, and calculates the estimated amount of salt reduction 162 from the amount of salt 161 and the amount of steam 164.

[0084] 13, after estimating the estimated amount of salt reduction 162, the control unit 92 causes the display unit 23 to display screen 143. Like screen 141, the displayed screen 143 includes area 151 and extension setting button 152, but unlike screen 141, it includes area 155 in which salt reduction amount information is displayed. The displayed salt reduction amount information includes the estimated amount of salt reduction.

[0085] FIG. 15 is a diagram schematically illustrating the cooking machine and the external salt meter of the first embodiment.

[0086] 15, when the amount of salt 161 of water received by the sauce pan 15 is measured by the external salinity meter 71, the sauce pan 15 is detached from the housing 11, and the electrode 81 is brought into contact with the water 221 stored in the sauce pan 15. This allows the amount of salt in the water 221 that has flowed down from the food material 211 to be measured.

[0087] The present disclosure is not limited to the above-described embodiments, and may be replaced with a configuration that is substantially the same as the configuration shown in the above-described embodiments, a configuration that has the same effect, or a configuration that can achieve the same purpose. [Explanation of symbols]

[0088] 1 cooking appliance, 11 housing, 12 heating chamber, 12a heating chamber, 12b opening, 12c supply port, 12d intake port, 12e outlet port, 13 door, 14 water tank, 15 drip tray, 21 door body, 22 operation unit, 23 display unit, 31 touch panel display, 32 first button, 33 second button, 41 cooking unit, 51 pump, 52 steam generator, 53 duct, 53a air duct, 54 fan, 55 heater, 61 cooking system, 71 external salt meter, 72 external weight scale, 81 electrode, 91 communication unit, 92 control unit, 101, 102, 103, 104, 105 screen, 111 area where the name of the selected menu is displayed, 112 area where accessory information is displayed, 113 multiple finish selection buttons, 114 Salt content information acquisition button, 115 More salt reduction button, 116 Less salt reduction button, 117 Area where information indicating that a signal is being received is displayed, 118 Area where salt content information is displayed, 119 Area where remaining time is displayed, 120 Area where information indicating that ingredients are being heated is displayed, 121 Salt content of ingredients, 122 Amount of salt reduction of ingredients, 123 Steam cooking details, 131 Amount of steam supplied by steam cooking, 132 First time period for steam cooking, 133 Second time period for grilling, 141, 142, 143 Screen, 151 Area where the name of the selected menu is displayed, 152 Extension setting button, 153 Salt reduction amount information acquisition button, 154 Area where information indicating that a signal is being received is displayed, 155 Area where salt reduction amount information is displayed, 161 Salt content of water received by the sauce receiver, 162 Estimated amount of salt reduction of ingredients, 163 Selected menu, 164 Amount of steam supplied by steaming, 201 water, 202 saturated steam, 203 superheated steam, 211 ingredients, 221 water, 901, 902, 903, 904 screen, 911 area where the name of the selected menu is displayed, 912 area where accessory information is displayed, 913 multiple finish selection buttons, 914 less salt more button, 915 less salt less button, 916 area where remaining time is displayed, 917 area where information indicating that ingredients are being heated is displayed.

Claims

1. a communication unit that receives a signal indicating the salt content of the food material measured by the external salinity meter; a cooking section that heats and cooks the food; a control unit that sets the cooking method based on the salt content; A heating cooking machine equipped with:

2. The cooking is steam cooking. The cooking device according to claim 1 .

3. The steam cooking includes steaming, The content includes the amount of steam supplied by the steaming. The cooking device according to claim 2.

4. Setting the content based on the amount of salt includes increasing the amount as the amount of salt increases. The cooking machine according to claim 3.

5. The steam cooking includes steaming, The content includes the time for which the steaming is performed. The cooking device according to claim 2.

6. Setting the content based on the amount of salt includes lengthening the time as the amount of salt increases. The cooking machine according to claim 5.

7. The steam cooking includes grilling, The control unit causes the cooking unit to perform the steaming cooking and then causes the cooking unit to perform the grilling cooking, The content includes a first time period during which the steaming is performed and a second time period during which the grilling is performed, Setting the content based on the amount of salt includes shortening the second time period as the first time period is lengthened. The cooking machine according to any one of claims 3 to 6.

8. Equipped with an operating unit, The control unit sets the content based on the amount of salt when an operation to select a low-salt menu is performed on the operation unit. The cooking machine according to any one of claims 1 to 6.

9. Equipped with an operating unit, When an operation to specify an amount of salt reduction is performed on the operation unit, the control unit sets the content based on the amount of salt reduction. The cooking machine according to any one of claims 1 to 6.

10. A display unit is provided, The control unit causes the display unit to display a screen showing the amount of salt. The cooking machine according to any one of claims 1 to 6.

11. The device is provided with a drip tray for receiving water dripping from the food, and a display unit, the communication unit receives the salinity of the water measured by the external salinity meter, The control unit estimates an estimated amount of salt reduction of the food material from the salt content of the water, and causes a screen showing the estimated amount of salt reduction to be displayed on the display unit. The cooking machine according to any one of claims 1 to 6.

12. A cooking machine according to any one of claims 1 to 6, the external salinity meter; A heating and cooking system comprising:

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