Cooking device

Abstract

To provide a heating cooker capable of shortening cooking time in heating cooking of an object to be cooked before freezing.SOLUTION: The heating cooker 1 includes a pot 5 for storing an object to be cooked, a pot heater 8 for heating the pot 5, a pressure control valve 16 capable of adjusting pressure in the pot 5, and a button display part B6 and a touch panel 35 of "freezing storage" for selecting a cooking course for freezing for performing heating cooking for freezing after cooking or a cooking course for non-freezing for performing heating cooking for other purposes in automatic cooking of a specific menu. When a cooking course for freezing is selected, the time of a decompression process for decompressing the inside of a pot 5 from a pressure exceeding the atmospheric pressure to the atmospheric pressure is shorter than the time of the decompression process of a cooking course for non-freezing.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to a cooking device capable of automatically cooking food. [Background technology]

[0002] Patent Document 1, for example, discloses a cooking device of this type that includes an infrared unit (50) that is provided at the rear upper part of the heating chamber (28) and detects the temperature of the object to be heated, a weight sensor (25), and a control means (23a) that controls heating means such as a microwave heating means (330), an oven heating means, a grill heating means (12), and a steam heating means based on the detection results of the infrared unit (50), and the control means (23a) adjusts the outputs of the microwave heating means (330), the oven heating means, the grill heating means (12), and the steam heating means based on detection signals from the infrared unit (50) and the weight sensor (25) to automatically cook the object to be heated. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-190682 Summary of the Invention [Problem to be solved by the invention]

[0004] The cooking device in Patent Document 1 does not anticipate the case of cooking food for frozen storage, and cooks the food until it can be eaten immediately, so thawing it after freezing takes approximately the same amount of time as cooking it for frozen storage. In recent years, there has been an increase in the number of occasions where people cook food with the assumption that it will be frozen, such as preparing and freezing food to shorten cooking time when they are busy, or freezing meat or beans to soften them, but the cooking device in Patent Document 1 could not shorten the cooking time.

[0005] SUMMARY OF THE INVENTION In view of the above circumstances, an object of the present invention is to provide a cooking device that can reduce the cooking time when cooking food before it is frozen. [Means for solving the problem]

[0006] The cooking device of the present invention comprises a container for accommodating the food to be cooked, a container heating means for heating the container, a pressure adjustment means for adjusting the pressure inside the container, and a freezing selection means for selecting, in the automatic cooking of a specific menu, a freezing cooking course in which the food is heated and cooked for freezing after cooking, or a non-freezing cooking course in which the food is heated and cooked for other purposes, and is characterized in that when the freezing cooking course is selected, the time for the depressurization process, which is a process in which the pressure inside the container is reduced from above atmospheric pressure to atmospheric pressure, is shorter than the time for the depressurization process in the non-freezing cooking course. [Effects of the Invention]

[0007] According to the present invention, the time required for cooking before freezing can be shortened, and frozen storage and reheating can be included as part of the cooking process. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a schematic vertical cross-sectional view of a cooking device according to a first embodiment of the present invention. [Figure 2] FIG. 10 is a block diagram showing the electrical configuration of the same. [Figure 3] FIG. [Figure 4] This is a graph showing the change over time in the temperature detected by the pot temperature sensor during the heat cooking process and the keep warm process when the cooking menu setting is "braised pork" and the cooking course is set as above. [Figure 5] As above, this is a graph showing the change over time in the detected temperatures of the pot temperature sensor during the heating cooking process and the keeping warm process when the cooking menu is set to "braised pork", the cooking course for freezing is not set, and the cooking course is set to "freeze storage." [Figure 6]As above, this is a graph showing the change over time in the detected temperatures of the pot temperature sensor during the heating and keeping warm processes when the cooking menu is set to "braised pork," the frozen cooking course is not set, and the cooking course is set to "thaw and warm," and the detected temperature of the lid temperature sensor when the cooking course is set to "thaw and warm." [Figure 7] As above, the cooking menu is set to "braised pork" and the cooking course for frozen food is set to "thaw and warm," and this is a graph showing the change over time in the detected temperatures of the pot temperature sensors during the heating and keeping warm process, and the detected temperature of the lid temperature sensor when the pot is pressurized, when the pot is pressurized and when it is not. [Figure 8] As above, this is a graph showing the change over time in the detected temperatures of the pot temperature sensors during the heating and keeping warm process when the cooking menu is set to "braised pork" and the cooking course for frozen food is set to "thaw and warm," and when the cooking course is set to "thaw and simmer." It also shows the change over time in the detected temperature of the lid temperature sensor when the cooking course is set to "thaw and simmer." [Figure 9] As above, this is a graph showing the change over time in the detected temperatures of the pot temperature sensor during the heating and cooking process and the keeping-warm process when the cooking menu is set to "braised pork", the frozen cooking course is set to "thawing and warming", and a reservation is made when the pot is not pressurized and the detected temperature of the pot temperature sensor is below the thawing start temperature and when it exceeds the thawing start temperature. [Figure 10] 10 is a flowchart of the cooking device when a reservation is set. [Figure 11] FIG. 4 is a plan view of a display unit of a cooking device according to a modified example of the first embodiment of the present invention. [Figure 12] FIG. 4 is a schematic vertical cross-sectional view of a cooking device according to a further modified example of the first embodiment of the present invention. [Figure 13] FIG. 6 is a plan view of a display unit of a cooking device according to a second embodiment of the present invention. [Figure 14]Same as above, (A) a graph showing the change in temperature detected by the pot temperature sensor over time during the cooking process when the heating pattern is "high heat", (B) a graph showing the change in temperature detected by the pot temperature sensor over time during the cooking process when the heating pattern is "normal", and (C) a graph showing the change in temperature detected by the pot temperature sensor over time during the cooking process when the heating pattern is "low heat". [Figure 15] 10. The same as above, this is a table showing the relationship between cooking course menus, heating patterns and water hardness. [Figure 16] FIG. 10 is a plan view of a display unit of a cooking device according to a modified example of the second embodiment of the present invention. [Figure 17] FIG. 10 is a plan view of a display section of a cooking device according to a further modified example of the second embodiment of the present invention. [Figure 18] 10 is a table showing the relationship between the type of baking method and water hardness setting and the heating pattern. [Figure 19] Same as above, (A) a graph showing the change over time in the temperature detected by the pot temperature sensor during the cooking process when the cooking method is "hard", (B) a graph showing the change over time in the temperature detected by the pot temperature sensor during the cooking process when the cooking method is "normal", and (C) a graph showing the change over time in the temperature detected by the pot temperature sensor during the cooking process when the cooking method is "soft". DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, preferred embodiments of the cooking device of the present invention will be described with reference to the accompanying drawings. Note that common parts are designated by common reference numerals throughout the drawings. [Example]

[0010] FIGS. 1 to 10 show a first embodiment in which the present invention is applied to a cooking device 1. First, referring to FIG. 1, the overall configuration of cooking device 1 in this embodiment will be described. Reference numeral 2 denotes a main body having an open top, and reference numeral 3 denotes an openable lid that covers the open top of main body 2. The main body 2 and lid 3 together form the exterior of cooking device 1. Main body 2 has an inner frame 4 that serves as a pot-receiving section having an open top. When lid 3 is opened, a bottomed, cylindrical pot 5 for containing food to be cooked is removably accommodated therein. When pot 5 is placed in main body 2 and lid 3 is closed, inner lid 6, removably attached to the underside of lid 3, closes the open top of pot 5. Here, in this embodiment, when lid 3 is closed, a gap 7 is formed between main body 2 and lid 3, for example, on the front side of cooking device 1, where lid operating member 12 (described later) is disposed, and this gap 7 is configured to communicate with outside air.

[0011] Pot 5 is primarily made of aluminum, which has good thermal conductivity. A heating element (not shown), made of a magnetic metal plate such as ferritic stainless steel, is attached to the outer surface of the primary material, extending from the lower side to the bottom. Inner frame 4 is shaped like a cylinder with a bottom, providing a space between it and the outer surface of the pot 5 it contains. An induction heating (IH) pot heater 8 is installed on the outer surface of inner frame 4, facing the bottom of the pot 5, from the lower side where the heating element is installed. This heater acts as a heating device for heating the pot 5 to cook the food. While pot heater 8 in this embodiment is configured to electromagnetically heat pot 5 with an output of approximately 1000 to 1200 W, this is merely an example, and the type and output of pot heater 8 are not limited to this. While this embodiment does not heat the upper side of pot 5, a side heater, such as a cord heater, may be installed as a heating device on the outer surface of inner frame 4 facing the upper side of pot 5.

[0012] An insertion hole 4a is provided in the center of inner frame 4, and a thermistor-type pot temperature sensor 9 is disposed in main body 2, passing through this insertion hole 4a and abutting against the center of the inside of the outer bottom surface, which is the outer surface of the bottom of pot 5. Pot temperature sensor 9, which serves as pot temperature detection means, detects the temperature of the bottom of pot 5, and control means 21 (see Figure 2), which will be described later, is configured to control pot heater 8 mainly based on the temperature detected by pot temperature sensor 9. Note that pot temperature sensor 9 may also be configured as a non-contact sensor, such as an infrared sensor.

[0013] A steam vent 11 is provided on the top surface of the lid 3 to exhaust steam generated from the food being cooked in the pot 5 to the outside of the cooker. A lid operating body 12 serving as a lid opening means is disposed in an exposed state on the front upper surface of the lid 3. When the lid operating body 12 is pushed, the engagement between the main body 2 and the lid 3 is released, and a hinge spring (not shown) provided at the rear top of the main body 2 opens the lid 3 with a hinge shaft 13 provided at the lower rear part of the lid 3 as the rotation center.

[0014] The lid 3, which opens and closes the upper opening of the main body 2, is equipped with a thermistor-type lid temperature sensor 14 that detects the temperature of the inner lid 6, and a lid heater 15, such as a cord heater. In this embodiment, the lid heater 15 heats the inner lid 6 with an output of, for example, approximately 100 to 200 W, thereby raising the temperature inside the inner lid 6 and the pot 5, and functions as a lid heating means. When the inner lid 6 is attached to the lid 3, the lid temperature sensor 14 comes into contact with the top surface of the inner lid 6, and the lid heater 15 is positioned opposite the top surface of the inner lid 6. The control means 21 is configured to control the output of the lid heater 15 mainly based on the temperature detected by the lid temperature sensor 14. Note that this configuration is merely an example, and the type and output of the lid heater 15 are not limited thereto.

[0015] Inner lid 6 is made of a metal material and has a disk shape with approximately the same diameter as the upper opening of pot 5, and is formed in an approximately dish shape, so that when lid body 3 is closed, the peripheral edge of inner lid 6 abuts against the upper surface of the flange of pot 5, sealing the gap between pot 5 and inner lid 6. In order to seal the gap between pot 5 and inner lid 6, inner lid 6 may be configured to have a lid gasket as an elastic member attached around the entire outer periphery.

[0016] A steam hole 6a is provided in the approximate center of inner lid 6, and a pressure adjustment valve 16 is disposed above this steam hole 6a. Therefore, pressure adjustment valve 16 is disposed midway through steam passage space 17, which connects the inside of pot 5 with the outside of lid body 3, i.e., the outside of cooker 1 (outside the machine). When pressure adjustment valve 16 opens steam hole 6a, steam hole 6a communicates with steam outlet 11, and steam passage space 17 is opened, allowing the inside of pot 5 to be maintained at atmospheric pressure regardless of whether pot 5 is heated. To pressurize the inside of pot 5, pressure adjustment valve 16 closes steam hole 6a, thereby closing steam passage space 17 and sealing all openings of pot 5. When pot 5 or the food being cooked is heated by pot heater 8, lid heater 15, etc., steam is generated from the food, increasing the internal pressure of pot 5 and creating a pressurized state within pot 5. Inner lid 6 has hole 6b, and pressure sensor 18 is disposed above hole 6b to detect the pressure inside pot 5. In this embodiment, pressure sensor 18 has a separating membrane such as a diaphragm in the pressure-receiving section, and a strain gauge is disposed on the surface of the separating membrane. Pressure is detected by the strain gauge detecting the strain caused by the separating membrane deforming under pressure. However, this is just one example, and the present invention is not limited to this. In this embodiment, pressure sensor 18 is disposed within steam passage space 17, but it may be disposed outside steam passage space 17 as long as it can detect the pressure inside pot 5.

[0017] FIG. 2 shows the electrical configuration of the cooking appliance 1 according to this embodiment. In the figure, reference numeral 21 denotes control means incorporated within the main body 2 or lid 3. As is well known, this control means 21 includes a CPU as a processing means, storage means 24 such as a memory as a storage medium, timing means such as a timer for timing various times such as the time of day and cooking times, and input / output devices. The input port of the control means 21 is electrically connected to the aforementioned pan temperature sensor 9, lid temperature sensor 14, and pressure sensor 18, as well as operation means 22. The output port of the control means 21 is electrically connected to the aforementioned pan heater 8, lid heater 15, and pressure adjustment valve 16, as well as display means 23.

[0018] Display means 23 displays the cooking settings and progress status for display, notification and operation, and operation means 22 enables various operation inputs related to cooking. Although not shown, an operation panel PC (printed circuit) board is arranged on the back side of operation means 22 and display means 23 to control display means 23, operation means 22, etc.

[0019] Control means 21 receives operation signals from operation means 22 and temperature detection signals from pan temperature sensor 9 and lid temperature sensor 14, and has the function of outputting a display control signal to display means 23 at a predetermined timing based on the timing of the built-in timing means, outputting a heating control signal to pan heater 8 and lid heater 15, and outputting a drive control signal to pressure adjustment valve 16. These functions of control means 21 are realized by control means 21 reading a program pre-recorded in storage means 24, and in this embodiment in particular, it is equipped with a program that causes control means 21 to function as cooking control means 25 and display / operation control means 26.

[0020] Cooking control means 25, upon receiving a cooking start command from operating means 22, performs a cooking process that sequentially executes a heating process in which the temperature of the food placed in pot 5 is raised to or above the boiling temperature in a short period of time, a pressurizing process in which the food continues to boil while maintaining the pressure inside pot 5 at or above atmospheric pressure, and a depressurizing process in which the pressure inside pot 5 is reduced to atmospheric pressure, controls cooking of the food inside pot 5 at the desired pressure, and automatically performs a warming process in which the food is kept warm at a predetermined temperature after cooking is completed. Cooking control means 25 also has a reservation control function that, upon receiving a reservation heating or warming command from operating means 22, controls cooking so that the cooking process is completed at a set time, or controls warming so that the warming process, which controls heating of the food placed in pot 5 to a predetermined temperature range, is completed at a set time. The display and operation control means 26 generates various control signals based on the operation signal from the operation means 22 and also controls the display operation of the display means 23 .

[0021] In cooker 1 of this embodiment, cooking courses and warming courses corresponding to the respective settings are stored in memory means 24, and the stored cooking course and warming course settings are selectably displayed on display means 23. By making these settings, the cooking course or warming course is selected and set. The selected or set cooking course or warming course setting is stored in memory means 24, and cooking control means 25 controls the heating of pan heater 8 and lid heater 15 and the drive control of pressure adjustment valve 16, i.e., controls cooking and warming, for each of the set cooking courses or warming courses.

[0022] FIG. 3 is a plan view of the operation means 22 and display means 23 of this embodiment. Referring to FIG. 3, the display means 23 is composed of an LCD 31 as a screen display unit and an LED (Light Emitting Diode) display unit 32 as a status display unit for displaying various information related to cooking. The LED display unit 32 displays the actual status of the cooking appliance 1. In this embodiment, the display and operation control means 26 controls the LED display unit 32 so that the "Reservation" process LED display unit 32-1 lights up when the cooking control means 25 is performing reservation control, the "Keep Warm" process LED display unit 32-2 lights up when the keep-warm process is being performed, and the "Cooking" LED display unit 32-3 lights up when the cooking process is being performed. Note that these are merely examples, and the present invention is not limited to these configurations. For example, a "Pressure" LED display unit that lights up when the inside of the pot 5 is pressurized may be added. Furthermore, the LED display sections of the LED display section 32 may be lit in different colors, so that the current state of the cooking appliance 1 can be understood at a glance.

[0023] 3, the LCD 31 shows the top screen G1. When the user inserts the power plug provided in advance on the main body 2 into a household outlet, the necessary power is supplied to each part of the cooking appliance 1. At this time, the display / operation control means 26 causes the LCD 31 to display the layout of the top screen G1 as the usual initial screen to be displayed on the LCD 31 after a predetermined time has elapsed or when a predetermined start-up display screen is displayed.

[0024] Referring to FIG. 3, the top screen G1 is shown with a course display area A1, which displays five dish menu items D1-D5 one above the other, and a cooking course display area A2, which displays three button items B6-B8 one above the other, arranged side by side. In the course display area A1, a cursor C1 is positioned over the "braised pork" dish menu item D3, which is illuminated, while the other dish menu items D1, D2, D4, and D5 are all grayed out. In the cooking course display area A2, the "keep frozen" button item B6 includes a text item D6 that reads "keep frozen." Similarly, the "thaw and warm" button item B7 includes a text item D7 that reads "thaw and warm," and the "thaw and simmer" button item B8 includes a text item D8 that reads "thaw and simmer." In the frozen cooking course display area A2 in Figure 3, the cursor C2 is positioned over the "Freeze storage" button display B6 and is lit up, the "Freeze storage" text display D6 is displayed in inverse, and the other button display areas B7 and B8 are both grayed out.

[0025] The course display area A1 displays a row of cooking menu displays representing the names of cooking and reheating courses stored in the storage means 24, and is configured so that a cooking course can be selected by placing a cursor C1 over the cooking menu display. In this embodiment, the course display area A1 uses a method of displaying the cooking menu displays in a drum roll-like rotation, and in addition to the cooking menu displays D1-D5 for the five dishes, the names of cooking and reheating courses stored in the storage means 24 can also be displayed. Because the cooking course display displays can be moved up and down without moving the cursor C1, it is easy to find the names of cooking and reheating courses. Therefore, the course display area A1 and touch panel 35 function as a cooking and reheating course selection means.

[0026] The cooking course display area A2 for freezing displays the names of cooking courses for freezing in a row, and by placing cursor C2 on the button display section, a cooking course for freezing can be selected from the cooking course selected in the course display area A1. Storage means 24 stores cooking courses for freezing and cooking courses for thawing in addition to regular cooking courses in the cooking menu corresponding to each cooking course, and by placing cursor C2 on button display sections B6 to B8, these cooking courses for freezing and cooking courses for thawing can be selected from the cooking menu selected in the course display area A1. Therefore, cooking course display area A2 for freezing and touch panel 35 function as a cooking course selection means for freezing.

[0027] Below the course display area A1 and the freezer cooking course display area A2 is formed a time display area A3 which displays a time display D13 which displays the time, a "Reservation" button display B11 which is arranged vertically on the left side of the time display D13 and includes a text display D11 that reads "Reservation" giving the impression that the numbers displayed on the time display D13 indicate the set reservation time, a "Current" button display B12 which includes a text display D12 that reads "Current" giving the impression that the numbers displayed on the time display D13 indicate the current time, and a "Next" button display B14 which includes a text display D14 that reads "△" and a "Back" button display B15 which includes a text display D15 that reads "▽", all arranged vertically on the left side of the time display D13. Depending on whether the cursor C3 is positioned over either the button display section B11 or B12, it can be seen whether the number displayed on the time display D13 is the reservation time or the current time. For example, in the example of Fig. 3, when the cursor C3 is positioned over the "Current" button display section B12, the "Reservation" button display section B11 is grayed out, and it can be seen that the number displayed on the time display D13 is the current time. Here, when the cursor C3 is positioned over the "Reservation" button display section B11 and the number displayed on the time display D13 is the reservation time, the reservation time can be set by touching the "Forward" button display section B14 or the "Back" button display section B15 to change the number displayed on the time display D13.

[0028] Furthermore, when the cursor is moved to and selected on the "Reservation" button display section B11, the display / operation control means 26 controls the LCD 31 to display on the time display D13 the time set for "Reservation" stored in the storage means 24. This displayed time value can be adjusted by operating the "Next" button display section B14 or the text display D15.

[0029] The operation means 22 is composed of a reservation key 34, a keep warm key 35, a cooking key 36, and an off key 37, which are arranged one above the other on the right side of the LCD 31 in a position that does not overlap with the LCD 31, and a touch sensor 38, which is arranged in a position that overlaps with the display areas A1 to A3 that form the display screen of the LCD 31. Here, each of the keys 34 to 37 cannot be operated by a user's touch operation, but functions as a push-type operation means such as a tactile switch that can be operated by pressing, and the touch sensor 38, by being connected to the operation panel PC board described above, functions as a non-push-type operation means such as a touch key that can be operated by a user's touch operation.

[0030] The reservation key 34 is operated when the cooking control means 25 starts reservation control. When the reservation key 34 is pressed after settings have been made in the course display area A1, the frozen cooking course display area A2, and the time display area A3, the cooking control means 25 receives an operation signal from the reservation key 34 and performs heating and cooking control so that the heating and cooking process will end at the reserved time previously set in the time display area A3, and also controls so that the keep-warm process will start after cooking has ended.

[0031] The keep warm key 35 is operated when the cooking control means 25 starts the keep warm process, and when the keep warm key 35 is pressed, the cooking control means 25 controls the cooking control means 25 to start the keep warm process.

[0032] The cooking key 36 is operated when the cooking control means 25 starts the heating cooking process, and when the cooking key 36 is pressed, the cooking control means 25 controls the cooking process to start under the conditions set in the course display area A1 or the frozen cooking course display area A2.

[0033] The off key 37 is operated when stopping cooking or keeping warm, and when the off key 37 is pressed, the cooking control means 25 stops cooking or keeping warm control of the food to be cooked in the main body 2 and switches it to the off state.

[0034] The touch sensor 38 is configured such that multiple components are arranged as touch keys, with pattern wiring connecting a transparent electrode section made of conductive polymer to a contact section connected to the operation panel PC board.By touching any of the displays or display sections displayed on the LCD 31 below the touch sensor 38 with a fingertip, the touch key arranged on that display section or display section corresponding to that display section or display section is touched and operated, thereby selecting the display section or display section.

[0035] Next, the operation of the cooking device 1 configured as described above in the cooking process and the keeping-warm process will be described with reference to Figures 4 and 5. Note that Figure 4 shows the temperature t detected by the pan temperature sensor 9 in the cooking process and the keeping-warm process of the cooking device 1 when a normal cooking course is selected and the freezer cooking course is not selected. N 5 is a graph showing the transition of the temperature t detected by the pot temperature sensor 9 during the heating cooking process and the keeping warm process of the heating cooker 1 in the case of the cooking course and the cooking course for freezing. C This is a graph showing the trend of

[0036] First, the lid 3 is opened and the pot 5 is removed, the ingredients to be cooked are placed in the pot 5, and then the pot 5 is placed in the inner frame 4 and the lid 3 is closed. Around the same time, when the power plug of the cooking appliance 1 is inserted into an outlet and power is applied, the cooking appliance 1 goes into an initial off (standby) state in which no heating is being performed, and the display / operation control means 26 controls the LCD 31 to display the top screen G1.

[0037] A cooking course is then selected on the main screen G1. Here, referring to FIG. 4, a case will be described in which, for example, the cursor C1 is positioned on the cooking menu display D3 for "braised pork" in the course display area A1, and the button display sections B6 to B8 are grayed out in the cooking course display area A2 for frozen food, preventing the cursor C2 from being positioned thereon, and the normal "braised pork" cooking course is selected. When the cooking key 36 is pressed after the normal "braised pork" cooking course is selected on the main screen G1, the cooking control means 25 stores the cooking course setting currently displayed on the main screen G1 as the current cooking course setting in the storage means 32. The cooking control means 25 then starts cooking the food placed in the pot 5 according to the heating pattern of the selected cooking course, carrying out a cooking process that involves a temperature increase step, a pressurization step, and a depressurization step in that order, and the display / operation control means 26 controls the LED display section 32 so that the "cooking" LED display section 32-3 lights up.

[0038] When the cooking process begins, the process moves to the temperature-raising process, and cooking control means 25 controls the supply of electricity to pan heater 8 and lid heater 15, heating the bottom of pan 5 and inner lid 6, thereby heating the food in pan 5. Then, during heating until boiling of the food is detected, cooking control means 25 controls the supply of electricity to pan heater 8 continuously, thereby strongly heating the food in pan 5, and based on the temperature detection of the bottom of pan 5 by pan temperature sensor 9 and the temperature detection of inner lid 6 by lid temperature sensor 14, the temperature of the food is raised to boiling in a short period of time.

[0039] Specifically, when the temperature-raising process begins, cooking control means 25 controls pot heater 8 to be continuously energized. Cooking control means 25 also controls pressure regulating valve 16 to close steam passage space 17. When cooking control means 25 detects from a pressure detection signal from pressure sensor 18 that the pressure inside pot 5 has reached a predetermined pressure, for example, near 0.2 MPa, and detects from a temperature detection signal from pot temperature sensor 9 that the temperature at the bottom of pot 5 has reached a predetermined temperature or higher, for example, 105°C or higher, cooking control means 25 begins boiling detection to monitor the boiling of the food to be cooked.

[0040] Cooking control means 25 then continues to control the continuous flow of electricity to pan heater 8 to strongly heat the food inside pan 5, while calculating the slope of the detected temperature, which indicates how much the temperature detected by pan temperature sensor 9 will rise in a specified time. When cooking control means 25 determines that the slope of the detected temperature by pan temperature sensor 9 has stabilized and fallen below a certain value, or when it detects from the temperature detection signal from pan temperature sensor 9 that the temperature at the bottom of pan 5 has reached a specified maintenance temperature, for example 120°C, cooking control means 25 determines that pan temperature sensor 9 has determined that the food inside pan 5 has reached or is close to the boiling temperature, and proceeds to the next pressurization step.

[0041] When the process proceeds to the pressurizing step, cooking control means 25 controls the power on / off of pan heater 8 based on the detected temperatures from pan temperature sensor 9 and / or lid temperature sensor 14 so that the temperature of the food to be cooked is maintained at the aforementioned predetermined maintenance temperature for a predetermined time, for example, 15 minutes, set for each cooking course and stored in memory means 24. Cooking control means 25 also controls pressure adjustment valve 16 to close steam passage space 17 following the temperature increase step. Thereafter, when cooking control means 25 receives a signal from the timing means indicating that the predetermined time for the pressurizing step has elapsed, the process proceeds to the next depressurizing step.

[0042] When the pressure reduction step is started, the cooking control means 25 determines, based on the pressure detection signal from the pressure sensor 18, that the pressure reduction step is started for a predetermined time T N For example, the pressure regulating valve 16 is controlled to gradually exhaust the air so that the pressure inside the pot 5 drops to approximately 0.1 MPa, which is atmospheric pressure, over 10 minutes, and as the pressure inside the pot 5 drops, the pot heater 8 is controlled to be turned on and off so that the temperature of the food to be cooked drops gradually to 100°C, which is the boiling temperature at atmospheric pressure, to stew the food until it is soft and the flavor is absorbed. At the same time, the cooking control means 25 controls the lid heater 16 based on the temperature detection signal from the lid temperature sensor 14 to prevent condensation from forming on the inner lid 5. Thereafter, the cooking control means 25 controls the time T NWhen the timer receives a signal indicating that the pressure in pot 5 has reached approximately 0.1 MPa, pressure sensor 18 detects that the pressure has reached approximately 0.1 MPa, and pot temperature sensor 9 detects that the temperature at the bottom of pot 5 has reached 100°C, the boiling temperature, by a temperature detection signal, the pressure reduction process ends, the cooking process is completed, and display / operation control means 26 controls LED display unit 32 to turn off LED display unit 32-3 for "cooking."Then, the process automatically moves to the keep-warm process.

[0043] When the warming process is started, the process moves to the initial warming process, and cooking control means 25 controls pan heater 8 based on the temperature detection signal from pan temperature sensor 9, and also controls lid heater 16 based on the temperature detection signal from lid temperature sensor 14, and the process continues for a predetermined time T, such as 60 minutes, from the start of the warming process. B The temperature of the food in the pot 5 is kept at a predetermined keep-warm temperature t H An example of the keep warm temperature at this time is shown in Table 1. Furthermore, the display / operation control means 26 controls the LED display section 32 so that the "keep warm" LED display section 32-2 lights up.

[0044] [Table 1]

[0045] In conventional cooking appliances, the temperature of the food to be cooked is kept at a predetermined temperature in the keeping-warm process after cooking, and it is not possible to keep the temperature of the food at a temperature according to the type of food or preference. H is set for each cooking course, making it possible to maintain the temperature of the food to be cooked at a temperature according to the type of food and preference, and also preventing deterioration in the taste of the food from occurring, such as the food being hardened due to insufficient cooking, the food not being absorbed properly, or the food being soft and falling apart due to overcooking, or the food not being chewy enough.

[0046] The cooking control means 25 controls the temperature to be kept at a predetermined time TB After the elapse of time, the temperature of the food in the pot 5 is kept at a keeping-warm temperature t based on the temperature detection signal from the pot temperature sensor 9 and the temperature detection signal from the lid temperature sensor 14. H If it is determined that the temperature has been lowered to this value, the process proceeds to the next heat retention process.

[0047] When the process shifts to the heat retention process, the cooking control means 25 controls the temperature of the food to be cooked to the heat retention temperature t based on the temperature detection signal from the pan temperature sensor 9. H The pot heater 8 is controlled to be turned on and off so that the temperature of the inner lid 6's surface facing the pot 5 is also maintained at a predetermined temperature by controlling the lid heater 15 to be turned on and off based on a temperature detection signal from the lid temperature sensor 14, thereby maintaining the temperature of the food to be cooked at a temperature that suits the type of food in the pot 5 and the food's preference. H In order to maintain the temperature, H The degree of stewing during heating can be adjusted appropriately according to the ingredients, recipe, and preference, and deterioration in the taste of the food being cooked can be prevented, such as the ingredients remaining hard due to insufficient stewing, the ingredients not being absorbed enough flavor, or the ingredients being soft and falling apart due to excessive stewing, or the ingredients not being chewy enough.

[0048] In the case of thawed and reheated food, people rarely wait until the cooking process of thawing and reheating is complete and then eat immediately after it is finished. In most cases, people wait until the cooking process is completed and the food is kept warm, i.e., they wait a while after the process is completed before eating. Therefore, the temperature of the food to be kept warm is set to t H The degree of doneness during cooking by heating can affect the taste of the food, but the degree of doneness can be adjusted appropriately according to the ingredients, recipe, and preferences, so variations in the degree of doneness can be reduced. In addition, the temperature of the food in the pot 5 is monitored by the pot temperature sensor 9, and the temperature of the food is kept warm at the temperature t H The temperature is maintained at 65°C or above, which is above 60°C and kills most bacteria except for spore-forming bacteria, preventing the growth of food poisoning bacteria in the food being cooked.

[0049] Next, referring to Figure 5, we will explain what happens when you select the ``Braised Pork'' cooking course for freezing, which is a setting where the cursor C1 is placed on the ``Braised Pork'' cooking menu display D3 in the course display area A1 and the cursor C2 is placed on the ``Freeze Storage'' button display B6 in the cooking course display area A2 for freezing.

[0050] When the cooking key 36 is pressed after selecting the normal cooking course for "braised pork" for freezing on the main screen G1, the cooking control means 25 stores the setting of the cooking course currently displayed on the main screen G1 as the setting of the current cooking course in the storage means 32. The cooking control means 25 also starts heating and cooking the food contained in the pot 5 according to the heating pattern of the cooking course that has been set, and the display and operation control means 26 controls the LED display unit 32 so that the "cooking" LED display unit 32-3 lights up.

[0051] When the cooking process starts, the temperature rising process and the pressurizing process are carried out as described above, and after the pressurizing process is completed, the process moves to the depressurizing process. In the depressurizing process, the cooking control means 25 controls the pressure adjusting valve 16 to gradually exhaust the pressure in the pot 5 to reduce it to atmospheric pressure based on the pressure detection signal from the pressure sensor 18 as described above. C is the time T for the pressure reduction step in the normal cooking course. N Therefore, in the cooking course for frozen food, the pressure in the pot 5 is released during the decompression step and the temperature of the food to be cooked is reduced quickly. C is the time T N The time is reduced by the amount that is shorter than the time.

[0052] The cooking course for frozen food of this embodiment is based on the premise that the cooked food is frozen and then reheated. The time T of the decompression process is deliberately set so that the food is cooked to the right degree and the flavor penetrates into the food at the end of the reheating after freezing. CThe cooking time is shortened to end the cooking process when the food has not yet been simmered properly and the flavor has not yet penetrated the ingredients. Furthermore, as disclosed in the paper "The Effect of Frozen Storage on the Softening of Black Beans" in the Journal of the Japanese Society of Food Science and Technology, Vol. 1.41, No. 2, pp. 117-125 (2008), for example, it is believed that the softening phenomenon that occurs with frozen storage is caused by changes in the state of cellular tissue. From the perspective that frozen storage of ingredients can simplify home cooking, the characteristics of freezing are utilized to enable meat dishes and bean dishes to be reheated in a soft, matured state. This shortens the cooking time, while also allowing frozen storage and reheating to be part of the cooking process, thereby reducing the risk of the food becoming too soft or falling apart.

[0053] The cooking control means 25 determines the time T C When the timer receives a signal indicating that the pressure in pot 5 has reached approximately 0.1 MPa, pressure sensor 18 detects that the pressure has reached approximately 0.1 MPa, and pot temperature sensor 9 detects that the temperature at the bottom of pot 5 has reached 100°C, the boiling temperature, by a temperature detection signal, the pressure reduction process ends, the cooking process is completed, and display / operation control means 26 controls LED display unit 32 to turn off LED display unit 32-3 for "cooking."Then, the process automatically moves to the keep-warm process.

[0054] When the warming step is started, the process proceeds to the initial warming step as described above. In the initial warming step of the cooking course for frozen food in this embodiment, the temperature of the food in the pot 5 is kept at the warming temperature t H Before lowering the temperature to 80℃~90℃, K The cooking control means 25 controls the pan heater 8 based on the temperature detection signal from the pan temperature sensor 9, and also controls the lid heater 16 based on the temperature detection signal from the lid temperature sensor 14, so that the temperature of the food in the pan 5 is lowered to the high temperature holding temperature t K Descend to.

[0055] The cooking control means 25 controls the temperature of the food in the pot 5 to the high temperature holding temperature t based on the temperature detection signal from the pot temperature sensor 9. K When it is determined that the temperature of the food has been lowered to the high temperature holding temperature t K The pot heater 8 is controlled to be turned on and off so as to maintain the temperature at the predetermined temperature, and the lid heater 15 is controlled to be turned on and off based on the temperature detection signal from the lid temperature sensor 14 so as to maintain the temperature of the inner lid 6 on the surface facing the pot 5 at the predetermined temperature. K The food is kept at a high temperature for a predetermined period of time in the initial heat retention process, which is longer than the heat retention process in a normal cooking course. By storing the freshly cooked hot food in a storage container such as a storage bag or airtight pack and sealing it before it cools down, the air in the sealed container will be degassed when the temperature of the food drops, so as little air as possible will remain inside the container. By storing the food in a container with little air in it and storing it in the freezer, the food can be stored in the freezer with oxidation deterioration suppressed and the food will taste almost as good as if it were freshly cooked.

[0056] In this embodiment, the time T B or high temperature holding temperature t K to the specified temperature t H The predetermined time T required to lower K is stored in the storage means 24, and the cooking control means 25 determines the time T B The remaining time until the specified time T K If it is determined that the temperature of the food in the pot 5 is kept at a keeping temperature t, the pot heater 8 is controlled based on the temperature detection signal from the pot temperature sensor 9, and the lid heater 16 is controlled based on the temperature detection signal from the lid temperature sensor 14. H Then, the cooking control means 25 controls the temperature to drop to a predetermined time T B After the elapse of time, the temperature of the food in the pot 5 is kept at a keeping-warm temperature t based on the temperature detection signal from the pot temperature sensor 9 and the temperature detection signal from the lid temperature sensor 14. H If it is determined that the temperature has been lowered to this value, the process proceeds to the next heat retention process.

[0057] Next, referring to Fig. 6, a case will be described in which the thawing and warming cooking course for "braised pork" is selected, for example, by placing the cursor C1 on the cooking menu display D3 for "braised pork" in the course display area A1 and the cursor C2 on the "thawing and warming" button display B7 in the frozen food cooking course display area A2. Fig. 6 shows the detected temperature t of the pot temperature sensor 9 in the cooking process and the keep-warm process of the cooker 1 in the thawing and warming cooking course, which is selected when the cooking course is not pressurized inside the pot 5 and the cooking course for thawing and warming is selected. DP1 The detected temperature t DL1 The transition of the temperature t detected by the pot temperature sensor 9 during the heating and keeping-warm process in the case of the normal cooking course described above. N This is a graph showing the trend of

[0058] Once the cooking process begins, the process moves to the temperature-raising process, in which cooking control means 25 controls the supply of electricity to pot heater 8 and lid heater 15, heating the bottom of pot 5 and inner lid 6, thereby heating the food in pot 5 and raising the food's temperature to boiling. Here, cooking control means 25 controls pressure adjustment valve 16 to keep steam passage space 17 open, so the food boils at approximately 100°C. When cooking control means 25 detects, via a temperature detection signal from pot temperature sensor 9, that the temperature at the bottom of pot 5 has reached a predetermined temperature or higher, for example, 90°C or higher, it begins boiling detection to detect whether the food is boiling.

[0059] Cooking control means 25 then continues to control the continuous flow of electricity to pan heater 8 to strongly heat the food inside pan 5, while calculating the slope of the detected temperature, which indicates how much the temperature detected by pan temperature sensor 9 rises over a specified period of time. When cooking control means 25 determines that the slope of the detected temperature by pan temperature sensor 9 has stabilized and fallen below a certain value, or when it detects from the temperature detection signal from pan temperature sensor 9 that the temperature at the bottom of pan 5 has reached a specified maintenance temperature, for example 100°C, cooking control means 25 determines that pan temperature sensor 9 has determined that the food inside pan 5 has reached or is close to boiling temperature, and proceeds to the next thawing / warming process.

[0060] When the process shifts to the defrosting / warming step, cooking control means 25 controls the power on / off of pan heater 8 so that the temperature of the food to be cooked is maintained at the boiling temperature of 100°C based on the detected temperature from pan temperature sensor 9 and / or lid temperature sensor 14, so that the food to be cooked in pan 5 is heated for the duration of the heating / cooking step of the normal cooking course set for each cooking course and stored in memory means 24. In this embodiment, the heating / cooking step time T WHOLE is stored in the storage means 24 for each cooking course, and the cooking control means 25 calculates the time T WHOLE When a signal indicating that the time has elapsed is received from the timing means, the cooking process is completed, and then the process automatically shifts to the keeping-warm process.

[0061] FIG. 7 shows the detected temperature t of the pot temperature sensor 9 in the cooking process and the keep-warm process of the cooking device 1 in the cooking course when pressurizing the pot 5 and the defrosting / warming cooking course. DP2 The detected temperature t DL2 and the temperature t detected by the pot temperature sensor 9 in the defrosting and warming cooking course when the pot 5 is not pressurized. DP1 This is a graph showing the above.

[0062] Once the cooking process begins, the process moves to the heating process, in which cooking control means 25 controls the supply of electricity to pot heater 8 and lid heater 15. This heats the bottom of pot 5 and inner lid 6, thereby heating the food in pot 5 and raising the temperature of the food to boiling. Cooking control means 25 also controls pressure regulating valve 16 to close steam passage space 17. As with the normal cooking course, cooking control means 25 detects that the pressure in pot 5 has reached a predetermined pressure using a pressure detection signal from pressure sensor 18, and when it detects that the temperature of the bottom of pot 5 has reached a predetermined temperature or higher using a temperature detection signal from pot temperature sensor 9, it begins boiling detection to detect the boiling of the food. When pot temperature sensor 9 determines that the food in pot 5 has reached or is near the boiling temperature, the process moves to the next pressurization process.

[0063] When the process moves to the pressurizing step, cooking control means 25 controls the power on / off of pan heater 8 based on the detected temperature from pan temperature sensor 9 and / or lid temperature sensor 14 so that the temperature of the food to be cooked is maintained at the predetermined maintenance temperature for a predetermined time set for each cooking course and stored in memory means 24. Cooking control means 25 also controls pressure adjustment valve 16 to close steam passage space 17 following the temperature-raising step. Here, in this embodiment, the pressurizing step time in a defrosting / warming cooking course is configured to be shorter than the pressurizing step time in a regular cooking course; for example, even when the cooking courses are for the same dish, if the pressurizing step time in the regular cooking course is set to 5 minutes, the pressurizing step time in the defrosting / warming cooking course is set to approximately 1 minute. This configuration prevents the pressure inside pot 5 from becoming too high, causing the ingredients to lose their texture and impair their flavor. It also makes it possible to shorten the time required for the temperature-raising process, which is the time required to thaw the food, compared to when pressurized pot 5 is not applied. The time required for the thawing and warming process, which is the combined time of the pressurizing process and the depressurizing process, can be shorter than when pressurized pot 5 is not applied. Consequently, the time required for the cooking process can be shorter than when pressurized pot 5 is not applied. Note that this is merely an example, and the numerical values ​​used are not limited to these. When cooking control means 25 subsequently receives a signal from the timing means indicating that the predetermined time for the pressurizing process has elapsed, it proceeds to the next depressurizing process.

[0064] Upon transition to the depressurization step, cooking control means 25, based on the pressure detection signal from pressure sensor 18, controls pressure adjustment valve 16 to gradually vent the pressure in pot 5 to atmospheric pressure over a predetermined time period set for each cooking course and stored in memory means 24. As the pressure in pot 5 decreases, control is performed to turn pot heater 8 on and off so that the temperature of the food gradually drops to 100°C, the boiling temperature at atmospheric pressure. In this embodiment, the depressurization step in the defrosting / warming cooking course is shorter than the depressurization step in the regular cooking course. When cooking control means 25 receives a signal from the timing means indicating that the depressurization step has elapsed, detects from the pressure detection signal from pressure sensor 18 that the pressure in pot 5 has reached approximately 0.1 MPa, and detects from the temperature detection signal from pot temperature sensor 9 that the temperature at the bottom of pot 5 has reached 100°C, the boiling temperature, the depressurization step is terminated, the cooking process is completed, and the process automatically transitions to the keep-warm step.

[0065] In this embodiment, it is preferable that the food item be heated and cooked using a freezing cooking course for which the "Freeze" button display section B6 is selected, and then thawed and warmed by heating and cooking using a thawing cooking course for which the "Defrost / Warm" button display section B7 is selected, and this case is described. However, this is just one example, and similar effects can be obtained when food items frozen in other ways are thawed and warmed by heating and cooking using a thawing cooking course for which the "Defrost / Warm" button display section B7 is selected.

[0066] 8 illustrates a case where the thawing and stewing cooking course for "braised pork" is selected, for example, by placing the cursor C1 on the cooking menu display D3 for "braised pork" in the course display area A1 and the cursor C2 on the button display B8 for "thawing and stewing" in the cooking course display area A2 for frozen food. Note that FIG. 8 illustrates a case where the thawing and stewing cooking course is selected by selecting a cooking course and the thawing and reheating cooking course is selected, and the detected temperature t DP3 The detected temperature t DL3and the temperature t detected by the pot temperature sensor 9 in the defrosting and warming cooking course when pressurizing the inside of the pot 5. DP2 This is a graph showing the trend of

[0067] When the cooking process begins, the process proceeds in the order of temperature increase, pressure increase, and pressure reduction, similar to the cooking course for defrosting and warming when pressure is applied to the inside of the pot 5. After the pressure reduction process is completed, the process proceeds to the stewing process, and the cooking control means 25 controls the cooking temperature to a predetermined stewing temperature t of 80°C to 90°C. S The cooking control means 25 controls the pan heater 8 based on the temperature detection signal from the pan temperature sensor 9, and also controls the lid heater 16 based on the temperature detection signal from the lid temperature sensor 14, and raises the temperature of the food in the pan 5 to the simmering temperature t after a predetermined time, such as 15 minutes, has elapsed since the start of the warming process. S Descend to.

[0068] Then, the cooking control means 25 controls the temperature in the pot 5 to a simmering temperature t based on the temperature detection signal from the pot temperature sensor 9. S In this embodiment, the cooking temperature is maintained at a predetermined temperature in the cooking step after the heating step, the pressurizing step, and the decompression step in the cooking step for the thawing and stewing course. S The cooking temperature is maintained at t for a predetermined time, which allows the food to be further infused with the flavor, resulting in a richer dish. S The temperature is set to 80℃ to 90℃, but this is just an example. S The temperature may be set to, for example, 90°C to 100°C.

[0069] In this embodiment, the time T S And simmering temperature SThe predetermined time T required to lower the temperature from the predetermined cooking completion temperature, for example, 80°C. F is stored in the storage means 24, and the cooking control means 25 determines whether the remaining time from the start to the end of the stewing process is a predetermined time T F If it is determined that the temperature of the food in the pot 5 has reached the cooking completion temperature, the cooking control means 25 controls the pot heater 8 based on the temperature detection signal from the pot temperature sensor 9, and also controls the lid heater 16 based on the temperature detection signal from the lid temperature sensor 14, thereby lowering the temperature of the food in the pot 5 to the cooking completion temperature. S When a signal indicating that the time has elapsed is received from the timing means, and a temperature detection signal from the pot temperature sensor 9 detects that the temperature at the bottom of the pot 5 has reached the cooking completion temperature, the stewing process ends, the cooking process is completed, and the process automatically moves to the keep-warm process.

[0070] In this embodiment, it is preferable that the food item be heated and cooked using the freezing cooking course selected by the "Freeze" button display section B6, and then thawed and heated by heating and cooking using the thawing cooking course selected by the "Defrost and Simmer" button display section B8, and this case is described, but this is just one example, and the same effect can be obtained when food item frozen in a different way is thawed and heated by heating and cooking using the thawing cooking course selected by the "Defrost and Warm" button display section B7.

[0071] 9 and 10 show the case where a reservation is made. Note that FIG. 9 shows the case where the temperature of the pot 5 does not become the thawing start temperature t D The detected temperature t of the pot temperature sensor 9 during the cooking process or the keep-warm process of the cooking device 1 in the defrosting / warming cooking course is AP1 or the pot temperature is the thawing start temperature t D When the temperature exceeds the temperature t AP2 10 is a flowchart of the cooking device 1 when a reservation is set.

[0072] First, a cooking course is selected on the main screen G1. In step S0, for example, cursor C1 is placed on the "braised pork" menu item D3 in the course display area A1, and cursor C2 is placed on the "braised pork" button display B7 in the frozen food course display area A2. When the "braised pork" cooking course for thawing and reheating is selected, the process proceeds to step S1.

[0073] In step S1, the cooking control means 25 determines whether or not the reservation key 34 has been pressed to start the reservation, i.e., to turn the reservation ON. Here, for example, if the reservation key 34 is pressed to start the timer reservation after the reservation key 34 has been selected by moving the cursor over the "Reservation" button display section B11 in the time display area A3 and the "Next" button display section B14 or the "Back" button display section B15 has been used to set the reservation time for completing the cooking ("Yes" in step S1), the process proceeds to a standby step and then to step S3. On the other hand, if the reservation key 34 has not been pressed ("No" in step S1), the process proceeds to step S2.

[0074] In step S2, the cooking control means 25 determines whether cooking has been turned on by pressing the cooking key 36 to start cooking. Here, for example, if cooking has been started by pressing the cooking key 36 ("Yes" in step S2), the process proceeds to step S6, and the cooking process is started as described above, and thawing of the food to be cooked begins. On the other hand, if the cooking key 36 has not been pressed ("No" in step S1), the process proceeds to step S1.

[0075] In step S3, during the standby process, the cooking control means 25 detects that the temperature detected by the pan temperature sensor 9 is a predetermined thawing start temperature t D Here, the cooking control means 25 determines whether the temperature detected by the pan temperature sensor 9 is equal to or lower than the thawing start temperature t D If it is determined that the temperature is equal to or lower than the thawing start temperature t DIf it is determined that the temperature exceeds the predetermined temperature ("No" in step S1), the process proceeds to step S6, where the cooking process is started and the food to be cooked is defrosted.

[0076] If the temperature of the food exceeds 10°C before the cooking process is started, there is a risk of food poisoning bacteria growing in the food. Therefore, in this embodiment, the temperature detected by the pan temperature sensor 9 is set to the thawing start temperature t D When the temperature exceeds the thawing start temperature t D The value of is an example, and it is sufficient if the temperature does not exceed 10°C. For example, in a cooking course using ingredients that are prone to the proliferation of food poisoning bacteria, the thawing start temperature t D The value of t is set to 3°C, and for other cooking courses, the thawing start temperature t D For example, set the value of 8°C to the thawing start temperature t D The value of the parameter may be set.

[0077] When the cooking process is started, the process proceeds to the temperature raising process and the thawing / warming process as described above. Then, the cooking control means 25 determines the time T WHOLE When a signal indicating that the time has elapsed is received from the timing means, the cooking step is completed, and then the high temperature maintaining step is started.

[0078] When the high temperature maintenance step is started, cooking control means 25 controls pan heater 8 based on the temperature detection signal from pan temperature sensor 9, and also controls lid heater 16 based on the temperature detection signal from lid temperature sensor 14, and for a predetermined time after the start of the high temperature maintenance step, the temperature of the food to be cooked in pan 5 is maintained at a predetermined high temperature maintenance temperature t HK Then, the cooking control means 25 determines whether the temperature of the food to be cooked reaches the high temperature maintenance temperature t based on the detected temperature from the pan temperature sensor 9 and / or the lid temperature sensor 14 until the set reserved time. HKThe cooking control means 25 controls the power supply to and from the pan heater 8 so that the temperature of the food to be cooked is maintained at the temperature of freshly cooked food until the reserved time, preventing the risk of food poisoning. Furthermore, since the food is not unnecessarily heated, deterioration in the food's taste is suppressed. When the cooking control means 25 then receives a signal from the timing means indicating that the reserved time has arrived, the timer reservation is completed and the cooking control means 25 automatically transitions to the keep-warm process.

[0079] In this embodiment, the boiling temperature t B and the high temperature maintenance temperature t HK is set for each cooking course and stored in the storage means 24. The boiling temperature t B or high temperature maintenance temperature t HK Examples are shown in Table 2.

[0080] [Table 2]

[0081] In this embodiment, in the thawing and warming process, the boiling temperature t B This allows for extremely precise control of the temperature at which food is heated, and food can be thawed or heated even while it is still in a plastic bag or container for freezing. In principle, as long as the food can be stored in a form that can be accommodated in the pot 5, there are no restrictions on the size, amount, or weight of the food, so restrictions on the freezing form are greatly relaxed, improving usability.

[0082] In addition, in the high temperature maintenance process, the high temperature maintenance temperature t HK However, if the temperature is higher than 90°C, the food will evaporate too much and boil down quickly, and if the cooking device 1 is used at a high altitude, the food may boil during the high temperature maintenance step, which is not desirable. HK The high temperature maintenance temperature t HKFor example, when white rice is cooked at a high temperature, the Maillard reaction is likely to progress in the food, causing yellowing and unpleasant odors. HK In this way, after the cooking process is completed, the high temperature maintenance process is performed until the scheduled time. HK The temperature is set for each cooking course in the range of 65℃ to 90℃, and the user can adjust the high temperature maintenance temperature according to the dish, recipe, or preference. HK Therefore, the high temperature maintenance temperature t can be changed to keep each food item at the appropriate temperature to maintain its deliciousness. HK The high temperature can be maintained at t HK is the high temperature holding temperature t K It may be configured to have a value similar to that of

[0083] Returning to the explanation of the flowchart in Fig. 10, in step S4, the standby process continues, and the process proceeds to step S5. In step S5, the cooking control means 25 determines whether the remaining time until the set reserved time is equal to the time T WHOLE Here, when the cooking control means 25 receives a signal from the timing means indicating that the thawing start time has been reached and determines that the thawing start time has been reached ("Yes" in step S5), it proceeds to step S6, where the cooking process is started and thawing of the food to be cooked begins. Then, as described above, the process proceeds to the temperature increase process and the thawing / warming process, and the cooking control means 25 determines the time T WHOLE When the cooking control means 25 receives a signal from the timing means indicating that the time has elapsed, the heating cooking process is completed, the timer reservation is completed, and then the process automatically proceeds to the keep-warm process. On the other hand, if the cooking control means 25 has not received a signal from the timing means indicating that the thawing start time has arrived and has determined that the thawing start time has not yet arrived ("No" in step S5), the process proceeds to step S3.

[0084] As described above, the cooking appliance 1 of this embodiment includes a pot 5 as a container for containing the food to be cooked, a pot heater 8 as a container heating means for heating the pot 5, a pressure adjustment valve 16 as a pressure adjustment means for adjusting the pressure inside the pot 5, and a "freeze" button display B6 and touch panel 35 in the cooking course display area A2 for freezing as a freezing selection means for selecting, in the automatic cooking of a specific menu, such as "braised pork belly," whether to select a freezing cooking course in which the food is heated to be frozen after cooking, or a non-freezing cooking course in which the food is heated for other purposes. When the "freeze" button display B6 is selected to select a cooking course for freezing, the time for the decompression process, which is a process for decompressing the pressure inside the pot 5 from above atmospheric pressure to atmospheric pressure, is shorter than the time for the decompression process of a non-freezing cooking course, which is a cooking course in which the "freeze" button display B6 is not selected.

[0085] By configuring in this way, the heating and cooking process of the cooking course for frozen food is performed within the time T C The time T of the pressure reduction step in the normal cooking course N This can shorten the cooking time, and at the same time, frozen storage and reheating can be included as part of the cooking process, thereby reducing the risk of the food becoming too soft or falling apart when cooked.

[0086] Furthermore, in the cooking device 1 of this embodiment, when automatically cooking a specific menu item, such as "braised pork," the device is provided with a "Thaw and Warm" button display B7 and a "Thaw and Simmer" button display B8 in the cooking course display area A2 for frozen food as a thawing selection means for selecting between a thawing cooking course that thaws and warms food that has been frozen after being cooked in a cooking course for frozen food, and a non-thawing cooking course that heats and cooks food for other purposes, and a touch panel 35. When the "Thaw and Warm" button display B7 or the "Thaw and Simmer" button display B8 is selected to select a cooking course for thawing, the time required for the pressurization step, which is a step of pressurizing the inside of the pot 5 to a pressure exceeding atmospheric pressure, is shorter than the time required for the pressurization step in a cooking course for non-thawing.

[0087] By configuring it in this way, it is possible to prevent the pressure inside the pot 5 from becoming too high, causing the ingredients to lose their texture and impair the taste, and also to shorten the time for the heating and cooking process compared to when the inside of the pot 5 is not pressurized.

[0088] Cooking device 1 of this embodiment also includes pan temperature sensor 9 as temperature detection means for detecting the temperature of the container, timing means for measuring time, cooking control means 25 for automatically cooking the food by controlling pan heater 15 and pressure regulating valve 16, and time display area A3 and touch panel 35 as a cooking reservation reception section for receiving a cooking reservation that sets an end time for the automatic cooking to end and thereby setting a start time for the automatic cooking to start. Cooking control means 25 receives cooking reservation via time display area A3 and touch panel 35, and controls pan heater 15 and pressure regulating valve 16 to start cooking at the start time with the frozen food placed in pan 5, while also detecting whether the temperature of pan 5 reaches a predetermined thawing start temperature t before the start time. D When it is determined that the temperature has risen above this level, pan heater 15 and pressure regulating valve 16 are controlled to start cooking.

[0089] By configuring in this manner, it is possible to suppress the risk of food poisoning bacteria growing in the food being cooked during the standby process.

[0090] In the cooking device 1 of this embodiment, the cooking control means 25 controls the cooking time when the temperature of the pot 5 reaches the thawing start temperature t D If it is determined that the temperature has risen above the high temperature maintenance temperature t HK Therefore, the temperature of each food item can be maintained at an appropriate temperature that maintains the deliciousness of the food item.

[0091] In the cooking device 1 of this embodiment, the cooking course for thawing when the button display section B7 of "thawing and warming" or the button display section B8 of "thawing and simmering" is selected includes a thawing and warming process for thawing and warming the food to be cooked, and a high-temperature maintaining temperature t HK and a high-temperature maintaining step in which the temperature is maintained at a temperature of 80°C or higher and 100°C or lower. B In the high temperature maintenance process, the high temperature maintenance temperature t is 65°C or more and 90°C or less. HK The structure is maintained as follows.

[0092] By configuring it in this way, the boiling temperature t B This allows for extremely precise control to maintain the temperature at the high temperature maintenance temperature t, and the food can be thawed or heated even while it is stored in a plastic bag or container for freezing. In principle, as long as the food can be stored in the pot 5, there are no restrictions on the size, amount or weight of the food, so the restrictions on the freezing form are greatly relaxed and usability is improved. In addition, in the high temperature maintenance process, each food is heated to the high temperature maintenance temperature t at an appropriate temperature to maintain the deliciousness of the food. HK can be maintained at

[0093] In addition, in the cooking device 1 of this embodiment, each cooking course includes a cooking step as a heating step for cooking the food to be cooked by heating, and a keeping-warm temperature t H and a heat-retaining step of retaining the temperature at a temperature of t H is configured to be set for each cooking course, and can maintain the temperature of the food being cooked at a temperature that suits the type of food and preference, and can also prevent the taste of the food from deteriorating.

[0094] 11 shows a modified example of the cooking device 1 of the present embodiment. In this modified example, the temperature t H11, the LCD 31 shows a top screen G1'. To explain the top screen G1', a temperature display area A4 is formed on the right side of the course display area A1, in which a temperature display element D21, a "forward" button display area B22 including a "△" text display element D22, and a "back" button display area B23 including a "▽" text display element D23 are displayed vertically.

[0095] The temperature indicator D21 indicates the current temperature of the bottom of the pot 5, i.e., the temperature of the food being cooked or the temperature at which the pot is kept warm. H The display and operation control means 26 controls the LCD 31 so that the temperature detected at the bottom of the pot 5 by the pot temperature sensor 9 is displayed on the temperature display D21. When the "Next" button display B22 or the "Back" button display B23 is touched, the display and operation control means 26 displays the currently set keep-warm temperature t H The LCD 31 is controlled so that the value of t is displayed on the temperature display D21. The user can then touch the "forward" button display B22 or the "back" button display B23 to change the temperature of the temperature to keep warm. H When the temperature is set, the cooking control means 25 controls the temperature of the food to be cooked to the set keep warm temperature t based on the temperature detection signal from the pan temperature sensor 9. H The heater 8 is turned on and off so that the temperature is maintained at t. H Alternatively, as shown in Table 1, for example, a predetermined range is set for each cooking course, such as an upper limit of 85°C and a lower limit of 80°C for the cooking course of "braised pork," and an upper limit of 73°C and a lower limit of 68°C for the cooking course of "braised mackerel with miso." H The value of the parameter may be set.

[0096] 12 shows another modified example of the cooking device 1 of the present embodiment. In the cooking device 1' of this modified example, the pot 5 is heated by microwave heating means or oven heating means.

[0097] The overall configuration of the cooking appliance 1' in this modified example will be described with reference to the same figure. The inner frame 4 in this modified example is made of a heat-resistant, corrosion-resistant metal that reflects microwaves, such as stainless steel or aluminum-plated steel, and the inner surface facing the pot 5' is coated with a heat-resistant paint such as a silicone or ceramic paint. The inner frame 4 forms a cooking chamber 41 that houses the pot 5' containing the food S to be cooked. The inner walls that form the inside of the cooking chamber 41 are made of a bottom wall 41a and a peripheral wall 41b. The bottom wall 41a of the cooking chamber 41 is provided with a microwave-transmitting portion 42, which is made of glass, ceramic, or the like that transmits microwaves.

[0098] The microwave heating means of this modified example employs a configuration that radiates microwaves from below microwave-transmitting portion 42 of cooking chamber 41 toward the interior space of cooking chamber 41, and a magnetron 43 serving as microwave generating means for supplying microwaves, which are radio waves, into cooking chamber 41 is provided at the bottom of main body 2, and a waveguide 44 is provided between bottom wall 41a of cooking chamber 41 and microwave-transmitting portion 42. In addition to magnetron 43, a magnetron driving device (not shown) that drives magnetron 43, and waveguide 44, the microwave generator is mainly composed of a rotating antenna 46 provided below microwave-transmitting portion 42 and an antenna rotation motor 47 that rotates rotating antenna 46. Reference numeral 48 denotes a concave antenna housing portion that is formed from a part of waveguide 44 and a metal plate and houses rotating antenna 46, and the top opening of antenna housing portion 48 is covered by microwave-transmitting portion 42.

[0099] Rotating antenna 46 stirs microwaves generated by magnetron 43 and guided directly below rotating antenna 46 by waveguide 44, and passes these microwaves through microwave-transmitting section 42 to irradiate pot 5 evenly. The entire rotating antenna 46 is positioned opposite microwave-transmitting section 42 and parallel to it.

[0100] When microwave heating is performed, the cooking control means 25 outputs a control signal to the magnetron drive device to control the magnetron 43 so that microwaves are irradiated, and also controls the antenna rotation motor 47 so that the rotating antenna 46 is rotated.

[0101] Reference numeral 49 denotes a bottom temperature sensor provided at the bottom of cooking chamber 41, which detects the surface temperature of the bottom of pot 5'. Bottom temperature sensor 49 is composed of an infrared sensor or the like that does not come into contact with pot 5, and acts as a pot temperature detection means that detects the temperature inside pot 5', similar to pot temperature sensor 9 that detects the temperature at the bottom of pot 5'. Bottom temperature sensor 49 may also be a contact-type temperature sensor like pot temperature sensor 9.

[0102] Reference numeral 51 denotes a hot air heater unit for heating an oven, which is provided inside main body 2 on the outdoor side of cooking chamber 41. This hot air heater unit 51 is provided as an oven heating means for pot 5' containing food S to be cooked, and is generally composed of a convex casing 52 attached to peripheral wall 41b, a hot air heater 53 for heating air, a hot air fan 54 for sending heated air into cooking chamber 41 to circulate it, and an electric hot air motor 55 for rotating hot air fan 54 in a predetermined direction. Hot air heater 53 and hot air fan 54 are each disposed in heating chamber 56, which is formed on the outdoor side of cooking chamber 41 as an internal space between peripheral wall 41b and casing 52.

[0103] Hot air fan 54 is a centrifugal fan that takes in air in the axial direction and expels it in a radial direction perpendicular to the axial direction using centrifugal force generated by rotation. Tube-shaped hot air heater 53 is positioned to surround hot air fan 54 in the radial direction. In this embodiment, hot air heater 53, which also serves as a heat generating unit, is, for example, a sheath heater, mica heater, quartz tube heater, or halogen heater, but this is by way of example only. Peripheral wall 41b has an air inlet 57 near its center height, and multiple hot air outlets 58 around air inlet 57. These air inlets 57 and hot air outlets 58 function as ventilation sections connecting cooking chamber 41 and heating chamber 56.

[0104] In this modified example, when oven heating is performed, cooking control means 25 controls hot air heater 53 to be energized and also controls hot air motor 55 to rotate hot air fan 54. When hot air motor 55 is energized and hot air fan 54 is driven to rotate, air sucked from inside cooking chamber 41 through intake port 57 is blown out in the radial direction of hot air fan 54, heated by energized hot air heater 53, and the hot air passes through hot air outlet port 58 and is supplied into cooking chamber 41. This forms a path for circulating hot air inside and outside cooking chamber 41, and the food to be cooked and pot 5 in cooking chamber 41 are oven-heated by hot air convection heating.

[0105] Additionally, an interior top heater 22 serving as a lid heater is disposed on the lid body 2, and an interior bottom heater 59 serving as a lower heater, such as a sheath heater, is disposed near the outer periphery so as not to interfere with the rotating antenna 46 in the antenna storage section 48. The interior bottom heater 59 grills and heats the food S and the pot 5 by radiating heat from below.

[0106] In this modified example, pot 5' has a cylindrical shape with a bottom and is made of a microwave-transparent, heat-resistant material, such as a synthetic resin material such as LCP (Liquid Crystal Polymer) resin or ceramics. Pot 5' made of ceramics, for example, with a thermal conductivity of 2 W / mK, has lower thermal conductivity than pots typically used in ovens and rice cookers, such as steel (53 W / mK), copper (372 W / mK), aluminum (204 W / mK), or stainless steel (16 W / mK). Therefore, placing pot 5' on microwave-transparent section 42 and using bottom heater 59 to heat the outer bottom surface of pot 5' and then using heat conduction within pot 5' to heat the entire pot results in localized heating. However, pot 5' in this modified example has flange 5'c extending outward from the upper edge of the opening, and by placing the underside of flange 5'c on the upper edge of the opening of inner frame 4, pot 5' is accommodated in a suspended state within cooking chamber 41. As a result, a gap is formed between the underside of pot 5' and microwave-transmitting portion 42, and the entire outer bottom surface of pot 5' can be heated uniformly with radiant heat even when heating with interior bottom heater 59, and even when heating in an oven with hot air heater unit 51, hot air circulating within cooking chamber 41 passes through the gap and can heat the entire surface of pot 5'.

[0107] Reference numeral 61 denotes a pressure reduction pump that reduces the pressure inside pot 5 below normal atmospheric pressure when lid 2 is closed on main body 2. Reference numeral 62 denotes a pressure reduction adjustment valve located above hole 6b that opens and closes a pressure reduction path (not shown) connecting pressure reduction pump 61 to the inside of pot 5. In this modification, pressure sensor 18' is attached to this pressure reduction adjustment valve to detect the pressure inside pot 5'. After pot 5' is placed in cooking chamber 41 and lid 2 is closed, pressure reduction pump 61 reduces the internal pressure of sealed pot 5' by blocking steam passage space 17 with pressure reduction adjustment valve 16 and opening the pressure reduction path with pressure reduction adjustment valve 62. To restore the pressure inside pot 5' from the reduced pressure state to the same pressure as the outside air, operation of pressure reduction pump 61 is stopped, pressure reduction adjustment valve 62 is closed, and pressure adjustment valve 16 is opened to open steam passage space 17. In other words, the decompression pump 61, the decompression adjusting valve 62 and the pressure adjusting valve 16 as the degassing means also serve as a pressure returning means for returning the pressure inside the pot 5' from the reduced pressure state to the same pressure as the outside air.

[0108] With this configuration, frozen food S, such as frozen rice, contained in pot 5 can be thawed or warmed by microwave heating. Also, frozen food S, such as frozen rice, contained in pot 5' can be thawed or warmed by oven heating or grill heating from the outside of pot 5. An air layer is formed between the inner frame 4 and the bottom and sides of the outer surface of pot 5', and this air layer functions as an insulating layer to cover pot 5', keeping the temperature of frozen food S contained in pot 5' low and preventing it from thawing naturally. [Example]

[0109] 13 and 14 show a second embodiment in which the present invention is applied to a cooking device 1'. Cooking device 1' of this embodiment is configured to change heating control depending on the hardness of the water for cooking the food, even for the same cooking course.

[0110] It is known that the effect of water hardness on cooking, for example, when making soup with hard water, vegetables are less likely to fall apart when cooked, and simmering allows the mineral components to bind with amino acids, thereby retaining the umami components. It is also known that soft water is basically tasteless and odorless, but brings out the umami components of ingredients, making it suitable for Japanese cuisine and dishes where you want to enjoy the aroma. It is therefore known that the deliciousness of food can be further enhanced by selecting and using water hardness that suits the dish. For this reason, the cooking device 1' of this embodiment is configured to cook food using heating control that brings out the characteristics of the water hardness according to the hardness of the water used for the food.

[0111] 13, the LCD 31 is displaying a top screen G1". In this embodiment, the operating means 22 is composed of only a touch sensor 38. To explain the top screen G1", on the right side thereof, an operation button display area A6 is formed, in which a reserve key 34', a keep warm key 35', a cook key 36', and an off key 37' are displayed one above the other. In the operation button display area A6, the reserve key 34', the keep warm key 35', the cook key 36', and the off key 37', as well as the LED displays 32 provided for each of these keys, are displayed as button displays, and the reserve key 34' includes a text display D41 that reads "reserve" and a step LED display 32'-1 for "reserve". Similarly, the keep warm key 35' includes a text display D42 that reads "reserve" and a step LED display 32'-2 for "reserve", and the cook key 36' includes a text display D43 that reads "cook" and a step LED display 32'-3 for "cook". The cut key 37' includes a text display D44 that reads "cut." By touching each of these keys 34' to 37', the same operations as those of the above-described keys 34 to 37 can be performed.

[0112] In the course display area A1', to the right of the aforementioned course display area A1, a "forward one" button display B35 including a text display element "△" D35, a "back one" button display element B36 including a text display element "▽" D36, a "forward one page" button display element B37 including a text display element D37 with two "△"s arranged one above the other, and a "back one page" button display element B38 including a text display element D38 with two "▽"s arranged one above the other are displayed one above the other, arranged vertically.

[0113] Button display sections B35 to B38 are operated, for example, to place cursor C1 on a cooking course display or to change the display in course display area A1 to display other cooking course displays. For example, when "Next one" button display section B35 is touched in the state shown in Figure 13, display / operation control means 26 moves the cooking course display displayed in course display area A1 upward by one, so that the "Beef curry" dish menu display section D1 is no longer displayed, and controls LCD31 to display other cooking course displays in course display area A1. Similarly, when the "Go back one page" button display section B36 is touched, the display / operation control means 26 moves the cooking course display displayed in the course display area A1 downward by one position, so that the "Miso soup with lots of ingredients" food menu display section D5 is no longer displayed, and controls the LCD31 to display other cooking course displays in the course display area A1; when the "Go forward one page" button display section B37 or the "Go back one page" button display section B38 is touched, the display / operation control means 26 moves the cooking course display displayed in the course display area A1 upward or downward by five positions, and controls the LCD31 to display other cooking course displays in the course display area A1.

[0114] Above the course display area A1', a water hardness display area A5 is formed, displaying four button display areas B31 to B34 arranged side by side. In FIG. 13, the cursor C3 is positioned over the "medium hard water" button display area B32 in the water hardness display area A5, and the button display area B32 is illuminated. In the water hardness display area A5, the "soft water" button display area B31 includes a text D31 that reads "soft water, hardness less than 60." Similarly, the "medium hard water" button display area B32 includes a text D32 that reads "medium hard water, 60 to less than 120," the "hard water" button display area B33 includes a text D33 that reads "hard water, 120 to less than 180," and the "very hard water" button display area B34 includes a text D34 that reads "very hard water, hardness 180 or more." In the water hardness display area A5 in FIG. 13, the cursor C3 is placed over the button display B32 for "medium hard water" and is displayed as lit, and the text display D32 for "medium hard water 60 to less than 120" is displayed in inverse video.

[0115] The water hardness display area A5 displays the names and ranges of water hardness, and by placing the cursor C3 on the button display sections B31 to B34, a cooking course selected in the course display area A1' can be selected based on the water hardness. The storage means 24 stores cooking courses with heating patterns based on water hardness for the dishes corresponding to each cooking course, and by placing the cursor C3 on the button display sections B31 to B34, a cooking course selected in the course display area A1' with a heating pattern based on the water hardness. Therefore, the water hardness display area A5 and the touch panel 35 function as a selection means for operating to select water hardness.

[0116] Next, the operation of the cooking device 1' having the above-described configuration in the cooking process will be described with reference to Fig. 14. Fig. 14 shows (A) the temperature t detected by the pan temperature sensor 9 in the cooking process when the heating pattern is "high heat". HI (B) The temperature t detected by the pan temperature sensor 9 during the cooking process when the heating pattern is "normal" MID(C) The temperature t detected by the pan temperature sensor 9 during the cooking process when the heating pattern is set to "low heat" LOW This is a graph showing the trends of and.

[0117] In this embodiment, the memory means 24 stores three basic heating patterns: "high heat," "normal heat," and "low heat." An appropriate one of these heating patterns is set for each dish in a cooking course, allowing for automatically varying the amount of heat for boiling, the temperature for pressure simmering, the amount of heat for vacuum simmering, and the temperature for low heat simmering. The amount of heat for these heating patterns is further set according to the water hardness selected in the water hardness display area A5. Examples of cooking course menus, heating patterns, and water hardness are shown in the table in Figure 15.

[0118] For example, as shown in FIG. 13, when the cooking key 36′ is touched with the cursor C1 positioned on the “beef stew” dish menu display D3 in the course display area A1′ and the cursor C3 positioned on the “medium hard water” button display B32 in the water hardness display area A5, the cooking control means 25 starts cooking the food contained in the pot 5 at 1250 W, which is the set power consumption value for “medium hard water,” in accordance with the “normal” heating pattern, which is the heating pattern of the set cooking course, and carries out a cooking process in which cooking is performed in the order of (1) temperature increase process, (2) warming process (2-1) pressurization process, (2-2) decompression process, and (3) simmering process, and the display / operation control means 26 controls the LCD 31 so that the “cooking” LED display 32′-3 lights up.

[0119] In this embodiment, when the cooking course is Western food, the heating pattern is set to "high heat" or "normal," and the higher the water hardness set in the water hardness display area A5, the lower the power consumption setting is set—for example, for a "beef stew" cooking course, the "normal" heating pattern is set, and the power consumption setting for "soft water" is 1350 W, the power consumption setting for "medium hard water" is 1250 W, the power consumption setting for "hard water" is 1150 W, and the power consumption setting for "extra hard water" is 1050 W. Furthermore, when the cooking course is a stew with meat as the main ingredient, the higher the water hardness, the more likely the meat is to become tender, so the higher the water hardness, the lower the power consumption setting is set to prevent the food from being overcooked.

[0120] On the other hand, when the cooking course is Japanese cuisine, the heating pattern is set to "normal" or "low heat." The higher the water hardness, as set in the water hardness display area A5, the higher the power consumption setting. For example, for a "miso soup with lots of ingredients" cooking course, the heating pattern is set to "low heat." The power consumption setting for "soft water" is 900 W, the power consumption setting for "medium hard water" is 1000 W, the power consumption setting for "hard water" is 1100 W, and the power consumption setting for "extra hard water" is 1200 W. This is because higher water hardness inhibits the flavor of dashi stocks used in Japanese cuisine, such as bonito stock, kelp stock, dried sardine stock, shiitake mushroom stock, and mixed dashi. Therefore, the higher the water hardness, the higher the heating amount is, which promotes the penetration of flavors into the ingredients of the food, allowing the flavors to penetrate the ingredients in a shorter time. Note that the power consumption settings and values ​​are merely examples, and the present invention is not limited to these.

[0121] In the "normal" heating pattern, (1) the temperature of the food is raised to the boiling temperature of 110°C in the temperature-raising process, (2-1) the temperature of the food is maintained at the boiling temperature of 110°C in the pressure-reducing process, and (2-2) the temperature of the food is lowered to the simmering temperature of 110°C in the pressure-reducing process. S (3) The temperature of the food is lowered to 80°C during the simmering process. SIn the "high heat" heating pattern, the boiling temperature is set to 120°C, which is higher than the "normal" heating pattern, and the time for the (2-1) pressurization process is set to be shorter than the "normal" heating pattern, and the simmering temperature t S The boiling temperature is set to 90°C, which is higher than the "normal" heating pattern. On the other hand, in the "weak" heating pattern, the boiling temperature is set to 100°C, which is lower than the "normal" heating pattern, and the (2-1) pressurization process time is set to be longer than the "normal" heating pattern, and the simmering temperature t S The heating temperature is set to 70° C., which is lower than the “normal” heating pattern. Note that these values ​​are merely examples, and the present invention is not limited to these.

[0122] As described above, the cooking appliance 1' of this embodiment comprises a pot 5' as a container for holding food containing water to be cooked, a microwave heating means or a hot air heater unit 51 as a container heating means for heating the pot 5', a cooking control means 25 that controls the microwave heating means or the hot air heater unit 51 by setting the heating pattern and power consumption to automatically cook the food to be cooked, and a water hardness display area A5 and a touch panel 35 as a selection means for operating to select the water hardness, and the cooking control means 25 is configured to control different heating patterns and power consumption depending on the water hardness selected in the water hardness display area A5 and the touch panel 35, even for the same cooking course of food.

[0123] By configuring in this way, cooking can be performed with the optimum heating pattern and power consumption according to the selected water hardness for each cooking course of the selected dish, and cooking can be performed that brings out the characteristics of the selected dish and water hardness.

[0124] 16 shows a modified example of the cooking device 1' of this embodiment. In this modified example, the food to be cooked is bread dough, and the cooking device 1' is configured to be able to cook bread.

[0125] In Figure 16, LCD31 displays the top screen G1. IIIThe top screen G1 III To explain, to the right of the course display area A1' is formed a bread baking course display area A7 which displays five bread baking dish menu displays D41 to D45 arranged vertically, and to the right of the bread baking course display area A7 is formed a bread baking course display area A7' which displays a "Next" button display B46 which includes a "△" text display D46, and a "Back" button display B47 which includes a "▽" text display D47, arranged vertically.

[0126] The bread baking course display area A7 displays the names of bread baking courses stored in the storage means 24, and is configured so that a bread baking course can be selected by placing the cursor C4 on the bread baking course display. Similar to the course display area A1, the bread baking course display area A7 of this modified example uses a method of displaying the bread baking course display in a drum roll-like rotation, and the display of the cooking course display can be moved up and down without moving the cursor C4.

[0127] The "Next" button display B46 and the "Back" button display B47 are operated, for example, when moving the cursor C4 over the bread baking course display or when changing the display in the bread baking course display area A7 to display other bread baking course displays. For example, when the "Next" button display B46 is touched in the state shown in FIG. 16, the display and operation control means 26 controls the LCD 31 to move the bread baking course display displayed in the bread baking course display area A7 upward by one position, so that the "Oyaki" cooking menu display D41 disappears and other cooking course displays are displayed in the bread baking course display area A7. Similarly, when the "Back" button display B47 is touched, the display and operation control means 26 controls the LCD 31 to move the bread baking course display displayed in the bread baking course display area A7 downward by one position, so that the "Pound Cake" cooking menu display D45 disappears and other cooking course displays are displayed in the bread baking course display area A7.

[0128] By configuring in this way, cooking can be performed with the optimum heating pattern and power consumption according to the selected water hardness for each cooking course of the selected bread baking cooking course display, and cooking can be performed that brings out the characteristics of the selected bread and water hardness.

[0129] 17 shows another modified example of the cooking device 1' of this embodiment. In this modified example, the heating pattern can be selected in addition to the water hardness, and the heating control is changed depending on the water hardness and heating pattern of the food to be cooked, even in the same bread baking cooking course.

[0130] In Figure 17, LCD31 displays the top screen G1. IV The top screen G1 IV To explain, below the bread baking course display area A7' and to the right of the time display area A3, there is formed a texture-selection display area A8, and to the right of the texture-selection display area A8, there is formed a "Next" button display area B52 including a "△" text display D52, and a "Back" button display area B53 including a "▽" text display D53, arranged one above the other.

[0131] The texture-selection display area A8' is operated to select the type of cooking method for the food to be cooked. In this modified example, five cooking patterns for "soft," "slightly soft," "normal," "slightly hard," and "hard" are stored in the storage means 24. The heating pattern for the texture-selection display area A8 is selected by displaying one of these five cooking methods on the texture-selection display area A8. The texture-selection display area A8' in this modified example uses a method in which the name of the cooking method, for example "slightly hard" in FIG. 17, is displayed on the texture-selection display area A8 in a drum roll rotation similar to the course display area A1, and the display on the texture-selection display area A8 is moved up and down.

[0132] The "Next" button display B52 and the "Back" button display B53 are operated when changing the display in the texture toaster display A8, for example, to display a desired toaster in the texture toaster display A8. For example, when the "Next" button display B52 is touched in the state shown in FIG. 17, the display and operation control means 26 controls the LCD 31 to move the display in the texture toaster display A8 upward by one position, so that the "slightly hard" toaster is no longer displayed and the "hard" toaster is displayed in the texture toaster display A8. Similarly, when the "Back" button display B53 is touched, the display and operation control means 26 controls the LCD 31 to move the display in the texture toaster display A8 downward by one position, so that the "slightly hard" toaster is no longer displayed and the "normal" toaster is displayed in the texture toaster display A8.

[0133] Next, the operation of the cooking device 1' configured as described above in the cooking process will be described with reference to Figures 18 and 19. Figure 18 is a table showing an example of the relationship between the type of cooking method, the water hardness setting, and the heating pattern, and Figure 19 is a table showing the detected temperature t HARD The transition of the temperature t detected by the pan temperature sensor 9 during the heating and cooking process when the type of cooking is "normal" BMID The transition of the temperature t detected by the pan temperature sensor 9 during the heating and cooking process when the cooking method is "soft" SOFT This is a graph showing the trends of and.

[0134] In this modified example, the storage means 24 stores basic heating patterns corresponding to five types of baking methods, from "soft" to "hard," and by appropriately changing these heating patterns, cooking can be performed with automatically changing the baking temperature and the heating time at that baking temperature. Furthermore, the baking temperature and the heating time at that baking temperature of these heating patterns can be further automatically changed according to the water hardness selected in the water hardness display area A5.

[0135] As shown in the table of Fig. 18 and the graph of Fig. 19, this modified example is configured so that the parameters adjusted according to the water hardness are changed depending on whether the baking method is "hard" or "soft." When the baking method is set to "hard" or "semi-hard" in the texture baking display area A8', bread to be cooked tends to be baked on the softer side when soft water is used. Therefore, (2-1) the baking temperature, which is the temperature of the baking process, is set higher than "normal," and the time of the (2-1) baking process is set shorter than "normal," so that the bread is baked on the harder side. The lower the water hardness, the higher the baking temperature is set. For example, when the cursor C4 is placed on the bread baking menu display D43 for "Vita Bread" in the bread baking course display area A7', the cursor C3 is placed on the button display B31 for "Super Hard Water" in the water hardness display area A5, and the cooking key 36' is touched with the setting that "Hard" is displayed in the texture baking display area A8, the detected temperature t HARD As shown in the graph, the cooking control means 25 starts cooking the bread dough, which is the food to be cooked, stored in the pot 5 according to the heating patterns for "hard" and "ultra-hard water." (1) In the temperature-raising process, the temperature of the bottom of the pot 5, i.e., the temperature of the food to be cooked, is raised to the baking temperature of 125°C + 125°C without correction. (2) In the (2-1) baking process of the warming process, the food is baked at 125°C for 3 minutes. (2-2) In the temperature-lowering process, the food is baked at a high temperature of t HK The temperature of the dough is lowered to 75°C, and (3) in the high temperature maintenance step, the temperature of the dough is maintained at the high temperature maintenance temperature t HK The display and operation control means 26 controls the LCD 31 so that the "cooking" LED display section 32'-3 lights up.

[0136] Furthermore, when the baking method is set to "soft" or "slightly soft" in the texture-specific baking display area A8', bread tends to be baked on the hard side when hard water is used, so (2-1) the baking temperature, which is the temperature of the baking process, is set lower than "normal" and the time of the baking process is set longer than "normal" to prevent the bread from being baked on the hard side, and the baking time is shortened as the water hardness increases. For example, when the cursor C4 is positioned on the bread baking menu display D43 for "Vita Bread" in the bread baking course display area A7', and the cursor C3 is positioned on the button display B31 for "Medium Hard Water" in the water hardness display area A5, and the cooking key 36' is touched with the setting displayed as "soft" in the texture-specific baking display area A8, the detected temperature t SOFT As shown in the graph, the cooking control means 25 starts cooking the bread dough contained in the pot 5 according to the heating patterns of "soft" and "medium hard water", (1) in the temperature raising process, the temperature of the bread dough is raised to the baking temperature of 105 ° C, (2-1) in the baking process, the dough is baked at 105 ° C for 11 minutes - 1 minute, (2-2) in the temperature lowering process, the high temperature maintenance temperature t HK The temperature of the dough is lowered to 75°C, and (3) in the high temperature maintenance step, the temperature of the dough is maintained at the high temperature maintenance temperature t HK A cooking step is carried out in which cooking is carried out at a temperature maintained at 75°C.

[0137] Furthermore, when the baking method is set to "normal" in the texture-specific baking display area A8', the aforementioned baking method refers to both the "soft" and "hard" configurations, and the higher the water hardness, the lower the baking temperature is, and the longer the baking time is to prevent the bread from becoming hard. For example, when the cursor C4 is positioned on the bread baking menu display D43 for "Vita Bread" in the bread baking course display area A7', and the cursor C3 is positioned on the button display B31 for "Medium Hard Water" in the water hardness display area A5, and the cooking key 36' is touched with the setting displayed as "normal" in the texture-specific baking display area A8, the detected temperature t BMIDAs shown in the graph, the cooking control means 25 starts cooking the bread dough stored in the pot 5 according to the heating patterns of "normal" and "medium hard water", (1) in the temperature raising process, the temperature of the bread dough is raised to 112°C, which is the baking temperature of 115°C - 3°C, (2-1) in the baking process, the dough is baked at 112°C for 7 minutes + 3 minutes, and (2-2) in the temperature lowering process, the dough is heated to a high temperature maintenance temperature t HK The temperature of the dough is lowered to 75°C, and (3) in the high temperature maintenance step, the temperature of the dough is maintained at the high temperature maintenance temperature t HK A cooking step is carried out in which cooking is carried out at a temperature maintained at 75°C.

[0138] In this way, by automatically varying the baking temperature of the heating pattern and the heating time at that baking temperature according to the baking method and water hardness, bread can be baked using the optimal heating pattern that brings out the texture characteristics according to the baking method and the hardness of the water used in the bread dough that suit your preferences.

[0139] As described above, in the heating cooker 1' of this modified example, the food to be cooked is bread dough, and by automatically varying the baking temperature of the heating pattern and the heating time at that baking temperature according to the water hardness, it is possible to bake bread as the food to be cooked using the optimal heating pattern that brings out the texture characteristics according to the hardness of the water used in the bread dough.

[0140] The present invention is not limited to the above-described embodiment, and various modifications are possible without departing from the spirit of the present invention. For example, the first and second embodiments and their modifications may be combined. Furthermore, the pressure values, temperatures, and various times inside the pot 5 described above are merely examples and are not limited to those described above. [Explanation of symbols]

[0141] 1,1' Cooker 5.5' pot (container) 9 Pot temperature sensor (temperature detection means) 16 Pressure regulating valve (pressure regulating means) 25 Cooking control means 35 Touch panel (freezing selection means, thawing selection means, reservation cooking reception unit, selection means) 51 Hot air heater unit (container heating means) A3 Time display area (pre-order cooking reception area) A5 Water hardness display area (selection means) B6 "Freezing" button display (freezing selection means) B7 "Defrost / Warm" button display (defrosting selection means) B8 "Thawing / Simmering" button display (thawing selection means) t D Thawing start temperature (thawing temperature) t H Keep warm temperature (specified temperature) t HK High temperature maintenance temperature (maintenance temperature)

Claims

1. A container for accommodating food to be cooked; a container heating means for heating the container; a pressure adjusting means capable of adjusting the pressure inside the container; and a freezing selection means for selecting, in the automatic cooking of a specific menu, a freezing cooking course in which cooking is performed by heating in order to freeze the food after cooking, or a non-freezing cooking course in which cooking is performed by heating for other purposes, When the cooking course for freezing is selected, the time for a decompression process, which is a process for reducing the pressure inside the container from a pressure exceeding atmospheric pressure to atmospheric pressure, is shorter than the time for the decompression process in the cooking course for non-freezing.

2. a defrosting selection means for selecting, in automatic cooking of a specific menu, a defrosting cooking course for defrosting and warming the food that has been cooked in the freezing cooking course and then frozen, or a non-defrosting cooking course for cooking for other purposes; 2. The cooking device according to claim 1, wherein when the cooking course for thawing is selected, the time for a pressurizing step, which is a step of pressurizing the inside of the container to a pressure exceeding atmospheric pressure, is shorter than the time for the pressurizing step in the cooking course for non-thawing.

3. a temperature detection means for detecting the temperature of the container; A timing means for measuring time; a cooking control means for automatically heating and cooking the food by controlling the container heating means and the pressure adjusting means; a cooking reservation receiving unit that receives a cooking reservation request that sets an end time that is the time when the automatic cooking will end, thereby setting a start time that is the time when the automatic cooking will start, The cooking control means receives a cooking reservation from the cooking reservation receiving unit, and starts the cooking at the start time with the frozen food contained in the container, while starting the cooking at the start time if it determines that the temperature of the container has risen above a predetermined thawing temperature before the start time.

4. The heating cooker according to claim 3, characterized in that, when the cooking control means determines that the temperature of the container has risen above the thawing temperature, it performs a high-temperature maintenance process to maintain the food at a predetermined temperature after the heating cooking is completed.

5. The cooking course for thawing is: A thawing and warming process of thawing and warming the food to be cooked; After the thawing and warming process is completed, a high temperature maintaining process is performed to maintain the food at a predetermined temperature. In the thawing and warming step, the food is heated at a temperature of 80°C or higher and 100°C or lower, The cooking device according to claim 2, wherein the high temperature maintaining step maintains the temperature at 65°C or higher and 90°C or lower.

6. The cooking course is A cooking step of cooking the food to be cooked; After the cooking process is completed, a warming process is performed to keep the food warm at a predetermined temperature.

6. The cooking device according to claim 1, wherein the keep-warm temperature is set for each of the cooking courses.

7. A container for accommodating food containing water; a container heating means for heating the container; a cooking control means for controlling the container heating means to automatically cook the food; a selection means for selecting the water hardness; The cooking control means performs different control depending on the water hardness selected by the selection means even when the same menu is being automatically cooked.

8. 8. The cooking device according to claim 7, wherein the food to be cooked is bread dough.

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