Heating cooker

Abstract

To provide a heat cooker that can prevent a food material from decaying during reservation cooking.SOLUTION: A heat cooker includes: a container for storing a food material; a heating part for heating the container; and a heating control unit for controlling heating by the heating part. The heat cooker has a reservation mode capable of reservation cooking. The reservation mode includes a warming step and a finishing step. The warming step is executed by the end of the reservation mode and before the finishing step.SELECTED DRAWING: Figure 5

Description

Technical Field

[0001] The present invention relates to a cooking appliance that heats and cooks foodstuffs contained in an inner pot.

Background Art

[0002] Some cooking appliances such as rice cookers are capable of performing reservation cooking in which cooking is completed at a reserved time or after a reserved time (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, when performing reservation cooking using a conventional cooking appliance, as shown in FIG. 8, if the period from the start of reservation to the start of cooking is long, various bacteria may propagate in the cooking appliance, and the foodstuffs in the cooking appliance may rot. This phenomenon becomes particularly prominent when the temperature around the cooking appliance is high, such as in summer. Even if the spoiled foodstuffs can be heated and cooked, the resulting product will have an acidic odor and the taste will deteriorate.

[0005] Therefore, the present invention has been made in view of the above problems, and an object thereof is to provide a cooking appliance capable of preventing spoilage of foodstuffs in reservation cooking.

Means for Solving the Problems

[0006] In order to solve the above problems, a cooking heater according to one aspect of the present invention includes a container for containing food ingredients, a heating unit for heating the container, and a heating control unit for controlling the heating by the heating unit, and is a cooking heater having a reservation mode in which reservation cooking is possible, wherein the reservation mode includes a sterilization step, a heat preservation step, and a finishing step, the sterilization step is executed at the start of the reservation mode, and includes a period in which the temperature of the container is 70°C or higher for 1 minute or more, the heat preservation step is executed after the sterilization step and before the finishing step, and in the heat preservation step, the heating control unit After performing non-heating control in which heating is not performed for a predetermined time so that the temperature of the container becomes less than 60°C, the heating by the heating unit is controlled so that the temperature of the container is maintained at 40°C or higher is characterized in that.

[0007] Note that reservation cooking refers to cooking in which the cooking of the food ingredients contained in the container is completed at or after the reserved time. The reserved time or the reserved period can be set for the cooking heater.

Effect of the Invention

[0008] According to one aspect of the present invention, since the sterilization step is executed at the start of the reservation mode, the cooking heater has the effect of preventing the food ingredients from spoiling during reservation cooking.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Mode for Carrying Out the Invention

[0010] 〔Embodiment 1〕 Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 7.

[0011] (Outline of the cooking appliance) FIG. 1 shows a schematic configuration inside the cooking appliance 101 according to the present embodiment. FIG. 2 shows the appearance of the cooking appliance 101.

[0012] As shown in FIG. 1, the cooking appliance 101 includes a cooking appliance main body (main body portion) 1 and a lid body 2 detachably attached to the cooking appliance main body 1.

[0013] (Cooking appliance main body 1) As shown in FIG. 1, the cooking appliance main body 1 includes an inner pot storage portion 11 that stores an inner pot (container) 3 for accommodating an object to be heated (ingredients such as vegetables, meat, fish, and seasonings), and a handle storage portion 12 that stores a handle portion 31 provided on the inner pot 3 when the inner pot 3 is stored in the inner pot storage portion 11.

[0014] Furthermore, on the outer side of the upper part of the inner pot storage portion 11 of the cooking appliance main body 1, an engaging claw 13 that engages with a claw receiving portion 23 provided on an outer lid 21 of the lid body 2 described later is provided. When the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the cooking appliance main body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by an open switch 24 provided on the surface of the outer lid 21 shown in FIG. 2.

[0015] The inner pot storage part 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage part 11, a heating part 15 for heating the inner pot 3 is arranged at a position where it contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage part 11. Examples of the heating part 15 include, but are not limited to, an induction heating coil. Here, the position where it contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage part 11 refers to, for example, a position in the inner pot storage part 11 that faces the bottom wall 3a (see FIG. 4) of the inner pot 3, or a position that faces the bottom wall 3a and the peripheral wall 3b (see FIG. 4) of the inner pot 3.

[0016] Also, at the position in the inner pot storage part 11 where it contacts the inner pot 3 when the inner pot 3 is stored, a temperature sensor 16 for detecting the temperature of the inner pot 3 and a weight sensor 18 for measuring the weight of the food ingredients stored in the inner pot 3 are provided. Note that the detection signals of the temperature sensor 16 and the detection signals of the weight sensor are transmitted to a control part (heating control part) 17 described later. The use of the detection signals of the temperature sensor 16 and the detection signals of the weight sensor 18 will be described later.

[0017] Also, although not shown in the drawings, in the heating cooker main body 1, a power supply part including a power supply circuit, an inverter circuit, etc. is arranged.

[0018] (Lid body 2) The lid body 2 includes an outer lid 21 and an inner lid 22. The outer lid 21 is assembled to the heating cooker main body 1 via a hinge spring 4. Thereby, the lid body 2 is rotatably supported by the heating cooker main body 1 so as to open and close the opening of the inner pot 3 stored in the heating cooker main body 1.

[0019] FIG. 3 is a perspective view of the heating cooker 101 with the lid body 2 opened, and further shows a state where the inner lid 22 is removed from the outer lid 21. As shown in FIG. 3, the outer lid 21 includes a bottom part 211 provided with a recess into which the inner lid 22 is fitted, and an upper part 212 covering the bottom part 211. A control board (not shown) is provided in the space (inside the outer lid 21) between the bottom part 211 and the upper part 212, and a control part 17 for executing control of various operations in the heating cooker 101 is arranged on this control board.

[0020] The control unit 17 is composed of an arithmetic unit, a memory unit, and other electronic components (not shown), and controls the heating unit 15 and the like based on programs and input data stored in the memory unit to realize a series of cooking operations. In this embodiment, the control unit 17 is disposed inside the outer lid 21, but the placement location is not limited. For example, it may be disposed in the cooking heater main body 1.

[0021] As shown in FIG. 2, the outer lid 21 has a shape that covers up to the handle storage portion 12 of the cooking heater main body 1. An opening switch 24 for opening the lid body 2, a window portion 21a which is an opening formed in the vicinity of the opening switch 24, and an operation portion 25 provided with a plurality of operation buttons 25a and a display portion 25b such as display lamps are provided on the upper portion 212 of the outer lid 21.

[0022] Further, a steam duct unit 26 having a steam port 26b formed on the side opposite to the window portion 21a with the operation portion 25 interposed therebetween is detachably installed on the outer lid 21. The steam duct unit 26 circulates steam by condensing the steam generated in the inner pot 3 inside and returning it to the inner pot 3, and controls the discharge amount of the steam. As a result, the cooking heater 101 can perform cooking only with the moisture released from the food ingredients, and cooking that makes use of the nutrients and flavors of the food ingredients becomes possible. The steam duct unit 26 is connected to a steam guiding opening (vent hole) 40d of an inner lid 22 described later, and takes in the steam generated in the inner pot 3.

[0023] The steam duct unit 26 is detachably provided on the outer lid 21. Although details will be described in Embodiment 2, the steam duct unit 26 can be further disassembled into two parts: an upper covering portion and a water reservoir portion. Therefore, it is easy to clean the inside of the steam duct unit 26, and it can be kept clean.

[0024] Further, as shown in FIG. 3, the outer lid 21 is provided with a water vapor sensor 27 for detecting the steam generated in the inner pot 3. The detection signal of this water vapor sensor 27 is also sent to the control unit 17 of the cooking heater 101. The use of the detection signal of the water vapor sensor 27 will be described later.

[0025] In FIG. 2, an example is shown in which the steam duct unit 26 is provided on the upper portion 212 of the outer lid 21 on the side opposite to the window portion 21a with the operation portion 25 interposed therebetween. However, the arrangements of the operation portion 25, the window portion 21a, and the steam duct unit 26 are merely examples and are not particularly limited.

[0026] On the other hand, the inner lid 22 has an inner lid body 40 detachably attached to the bottom portion 211 of the outer lid 21 on the side facing the inner pot 3. A large-diameter packing 41 is provided along the entire outer peripheral edge of the inner lid body 40 so as to surround the outer peripheral edge of the inner lid body 40. When the lid body 2 is closed, the large-diameter packing 41 is in close contact with the upper surface of the flange portion 3c provided on the upper edge of the opening of the inner pot 3. Thereby, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the outflow of food materials from the inner pot 3, and efficiently converts the moisture discharged from the food materials into steam and circulates it.

[0027] An opening 40a is formed in a part of the inner lid body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is fitted therein. This opening 40a is formed at a position overlapping the window portion 21a of the outer lid 21 when the inner lid 22 is attached to the outer lid 21. Thereby, the inside of the inner pot 3 can be confirmed through the window portion 21a of the outer lid 21 and the transparent material 40e. Since the transparent material 40e fitted in the opening 40a is exposed to the outside due to the opening of the window portion 21a of the outer lid 21, it is exposed to the outside air. Therefore, the steam adhering to the surface of the transparent material 40e facing the inner pot 3 returns to the inner pot 3 as water droplets due to the opposite surface (exposed surface) of the transparent material 40e being cooled by the outside air. Therefore, steam can be efficiently circulated in the space formed by the inner lid body 40 and the inner pot 3. Note that the transparent material 40e is more effectively cooled when formed of glass rather than resin.

[0028] In addition to the opening 40a, a plurality of small convex portions 40b are provided on a part of the opposing surface of the inner lid body 40 facing the inner pot 3. The convex portions 40b return the steam adhering to the inner lid body 40 to the inner pot 3 as water droplets. By providing the convex portions 40b on the inner lid body 40, steam can be efficiently circulated within the space formed by the inner lid body 40 and the inner pot 3.

[0029] The material of the formation part of the convex portions 40b on the inner lid body 40 is not particularly limited, but in order to return the steam adhering to the inner lid body 40 to the inner pot 3 as water droplets, it is desirable that the material is easily condensable, such as metal.

[0030] Furthermore, the inner lid body 40 is formed with a sensor opening 40c for passing through the water vapor sensor 27 formed on the outer lid 21, and a steam guiding opening 40d for guiding the steam generated in the inner pot 3 to the steam duct unit 26 of the outer lid 21.

[0031] When the heating cooker main body 1 is in a closed state, the lid body 2 seals the inner pot 3 stored in the inner pot storage portion 11 of the heating cooker main body 1 with the inner lid 22, and covers the handle storage portion 12 with the outer lid 21. That is, when the heating cooker main body 1 is in a closed state, the lid body 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker main body 1.

[0032] (Inner pot 3) Figure 4 is a perspective view from above the inner pot 3, showing the state taken out from the heating cooker main body 1. As shown in Figure 3, the inner pot 3 has a bottom wall 3a and a peripheral wall 3b standing upright upward from the bottom wall 3a, and is a concave-shaped heating container with an upper opening. The internal space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space, and functions as a heating chamber when heated by the heating unit 15.

[0033] Further, at the upper end portion of the peripheral wall 3b of the inner pot 3, a flange portion 3c extending horizontally outward from the inner pot 3 is formed over the entire circumference of the peripheral wall 3b. By providing the flange portion 3c at the upper end portion of the peripheral wall 3b of the inner pot 3 in this way, the area of contact with the large-diameter packing 41 formed on the inner lid 22 of the lid body 2 on the upper surface of the inner pot 3 is increased, and the sealing performance of the inner pot 3 by the inner lid 22 can be improved.

[0034] In addition, in the inner pot 3 shown in FIGS. 1 to 4, the case where the opening portion forming the internal space of the inner pot 3 is formed in a circular shape in plan view is shown as an example, but the opening shape of the inner pot 3 is not limited to this, and can be any shape.

[0035] The inner pot 3 is formed of a high heat-conducting member such as aluminum, for example. Note that a magnetic material such as stainless steel for improving the heating efficiency may be attached to the outer surface of the inner pot 3, and a fluororesin or the like for preventing the adhesion of food ingredients may be coated on the inner surface of the inner pot 3.

[0036] Further, on a part of the outer peripheral edge portion of the upper part of the inner pot 3, two handle portions 31 are provided facing each other. The handle portion 31 is formed of a material having heat resistance and electrical insulation, such as plastic, for example.

[0037] (Cooking) The cooking device 101 has a cooking mode (for example, curry mode, nikujaga mode, cake mode, etc.) for performing cooking by heating for each menu. Each cooking mode is accompanied by a normal mode in which cooking starts simultaneously with the start of the cooking mode and a reservation mode for performing reserved cooking. Reserved cooking refers to cooking in which the cooking of the food ingredients accommodated in the inner pot 3 is completed at the reserved time or after the reserved time. Each mode is configured to be selected by the user from the operation unit 25.

[0038] The control unit 17 controls the heating of the heating unit 15 according to the selected cooking mode. Also, the control unit 17 automatically performs heating control by controlling the heating of the heating unit 15 based on the detection results (detection values) from the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27. By controlling the heating in this way, the heating cooker 101 performs cooking according to the selected cooking mode.

[0039] Specifically, the control unit 17 controls the heating by switching the ON and OFF of the power supply to the heating unit 15. Since the control unit 17 controls the heating of the heating unit 15 based on the detection results from the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27, more accurate control can be achieved. By controlling the heating in this way, the heating cooker 101 performs cooking according to the selected cooking mode. Further, after the cooking is completed, the control unit 17 controls the heating of the heating unit 15 to keep the temperature at a level higher than the temperature range in which the food is likely to spoil.

[0040] Furthermore, the control unit 17 includes a timer unit (not shown), manages the cooking time, and enables reservation cooking.

[0041] In this way, since the heating cooker 101 is a cooker that is easy to manage the temperature, it can not only cook stewed dishes such as nikujaga and curry, but also make fermented foods (such as yogurt) that are difficult to manage the temperature, boil noodles, etc. As described above, since the moisture emitted from the food in the inner pot 3 can be efficiently converted into steam and circulated, cooking without adding moisture or cooking with a small amount of moisture is also possible.

[0042] Hereinafter, the reservation mode (first reservation mode) executed by the heating cooker 101 will be described.

[0043] FIG. 5 is a graph showing the relationship between the elapsed time in the first reservation mode and the temperature detected by the temperature sensor 16. In the cooking heater 101, when the first reservation mode is selected, as shown in FIG. 5, the control unit 17 performs first control to control the heating by the heating unit 15 so that the period during which the temperature inside the foodstuffs accommodated in the inner pot 3 becomes 70° C. or higher is maintained for 1 minute or longer at the start of the reservation mode. Here, in the present embodiment, the start of the reservation mode means immediately after the reservation, that is, immediately after the reservation button of the operation unit 25 for starting the reservation mode is pressed. In FIG. 5, as an example, control is performed so that the period during which the temperature becomes 100° C. is maintained for 1 minute or longer.

[0044] By performing the first control, the cooking heater 101 can sterilize most of the miscellaneous bacteria attached to the foodstuffs or in the vicinity of the foodstuffs because the period during which the internal temperature of the foodstuffs in the inner pot 3 becomes 70° C. or higher is maintained for 1 minute or longer at the start of the reservation mode. Therefore, spoilage of the foodstuffs can be prevented. Even if there is a long time from the start of the reservation mode until the cooking starts, since the first control is performed at the start of the reservation, the miscellaneous bacteria do not multiply and spoilage of the foodstuffs can be prevented.

[0045] Here, in FIG. 5, the period during which the temperature rises after the heat retention period of maintaining 70° C. is the cooking period. Keeping the temperature at 70° C. before cooking is, for example, to prevent miscellaneous bacteria from multiplying by opening the lid 2 during the reservation mode when the cooking heater 101 is not provided with a locking mechanism. As shown in FIG. 5, if there is no situation where miscellaneous bacteria multiply, such as opening the lid after the period during which the temperature becomes 100° C. is maintained for 1 minute or longer, such control does not have to be performed. In FIG. 5, as an example, the temperature is kept at 70° C., but the temperature may be kept at a higher temperature. The control of keeping the temperature at 70° C. before cooking is the same in the control described below with reference to FIG. 6 or FIG. 7.

[0046] Furthermore, in the first reservation mode, the control unit 17 performs second control to control the heating by the heating unit 15 so that the temperature of the foodstuffs accommodated in the inner pot 3 becomes 70° C. or higher at the end point of the reservation mode.

[0047] By performing the second control, it is possible to produce the effect of being freshly cooked (piping hot) and provide the user with cooked ingredients in a state where they feel delicious.

[0048] Here, in the cooking appliance 101, the temperature of the inner pot 3 detected by the temperature sensor 16, the weight of the ingredients detected by the weight sensor 18, and further, indirectly, the temperature inside the ingredients in the inner pot 3 and the temperature of the ingredients in the inner pot 3 are detected based on the heating time. That is, the cooking appliance 101 stores data associating the temperature, weight, and heating time with the temperature inside the ingredients. Referring to this data, the temperature inside the ingredients in the inner pot 3 and the temperature of the ingredients in the inner pot 3 are detected from the measured temperature, weight, and heating time. Of course, the temperature inside the ingredients in the inner pot 3 may be detected by other methods. The temperature of the ingredients may be the temperature on the surface of the ingredients or the temperature inside the ingredients.

[0049] Cooking of the ingredients is performed between the first control and the second control, but part or all of the period of the first control or the period of the second control may overlap with the period of cooking of the ingredients.

[0050] Note that when the temperature of the ingredients is 70°C or higher at the end of the reservation mode, the control unit 17 does not execute heating in the second control, that is, does not execute unnecessary heating. By such control, energy saving can be achieved.

[0051] 〔Embodiment 2〕 Regarding another embodiment of the present invention, if it is described based on FIG. 6, it is as follows. Since the cooking appliance of this embodiment has the same configuration as the cooking appliance 101 of Embodiment 1, the same reference numerals are given, and the description of the members having the same functions as the members described in Embodiment 1 is omitted.

[0052] The cooking appliance 101 of this embodiment has a second reservation mode described below.

[0053] An example will be used to describe the second reservation mode executed by the cooking heater 101 of the present embodiment. FIG. 6 is a graph showing the relationship between the elapsed time and the temperature in the second reservation mode.

[0054] In the second reservation mode, as shown in FIG. 6, in addition to controlling the heating in the first reservation mode, the control unit 17 performs non-heating control in which heating is not performed for a predetermined time between the first control and the second control. By performing such non-heating control and not performing heating, it is possible to prevent the food from falling apart while promoting the penetration of flavor into the food during the predetermined time when heating is not performed.

[0055] Here, the predetermined time when heating is not performed is set according to the cooking mode. That is, an appropriate flavor penetration time corresponding to each menu is set. Also, the predetermined time becomes longer as the reservation time is longer.

[0056] 〔Embodiment 3〕 Regarding still another embodiment of the present invention, described with reference to FIG. 7, it is as follows. Since the cooking heater of the present embodiment has the same configuration as the cooking heater 101 of Embodiment 1, the same reference numerals are given, and the description of members having the same functions as the members described in Embodiment 1 is omitted.

[0057] The cooking heater 101 of the present embodiment has a third reservation mode described below.

[0058] An example will be used to describe the third reservation mode executed by the cooking heater 101 of the present embodiment. FIG. 7 is a graph showing the relationship between the elapsed time and the temperature in the third reservation mode.

[0059] In the third reservation mode, as shown in FIG. 7, in addition to controlling the heating in the first reservation mode, the control unit 17 performs pre-stage control to control the heating by the heating unit 15 so that the surface temperature of the food remains at 50 to 60°C for a predetermined time before the first control.

[0060] Here, when the food contains pectin, by maintaining the period of reaching 50 to 60 °C for a predetermined time, the decomposition of pectin by the action of enzymes can be prevented, and the surface of the food can be hardened. Therefore, by performing pre-stage control before the first control, the surface of the food containing pectin can be hardened. Therefore, using the third reservation mode, for example, when cooking nikujaga, by hardening the surface of the potato in the pre-stage control, it is possible to prevent the potatoes from falling apart during subsequent cooking.

[0061] Here, the predetermined time for which the period of reaching 50 to 60 °C is maintained is set to vary according to the cooking mode. That is, the time for appropriately hardening the surface according to the food used for each menu is set.

[0062] Note that in the first control, since the temperature reaches 70 °C or higher, even if the period of reaching 50 to 60 °C is maintained for a predetermined time thereafter, the surface of the food cannot be hardened.

[0063] (Supplementary Note) Although not described in the above Embodiments 1 to 3, heating control based on the detection result by the water vapor sensor 27 may be performed. By this control, it is possible to prevent burning, overheating, etc. In the heating control, the detection results of the temperature sensor 16, the detection results of the weight sensor 18, and the detection results of the water vapor sensor 27 may be combined and used in any manner.

[0064] As described above, the cooking heater 101 controls the heating of the inner pot 3 housed in the cooking heater main body 1 by the control unit 17, and appropriately heats and cooks the food housed in the inner pot 3.

[0065] Also, in the cooking heater 101 of Embodiments 1 to 3, it may have the configuration of the following modification examples.

[0066] (Modification Example 1) The size of the steam guide opening 40d may be provided so as to be changeable. In this case, as a means for changing the size of the steam guide opening 40d, for example, a shutter or the like may be provided.

[0067] If the size of the steam guiding opening 40d can be changed, it can be set to a size suitable for cooking. For example, when performing cooking to reduce (evaporate) moisture, it may be changed so that the size of the ventilation hole becomes larger. Conversely, when performing cooking to retain moisture, it may be changed so that the size of the ventilation hole becomes smaller.

[0068] The size of the steam guiding opening 40d may be changed automatically or manually. For example, when the heating cooker 101 is provided so that the cooking mode for each menu can be selected, when a cooking mode is selected, it may be configured such that the diameter of the ventilation hole is automatically changed. Alternatively, in the case of manual operation, when a cooking mode is selected and the size of the ventilation hole does not correspond to the cooking mode, cooking may not be started (the start is not accepted), and after changing the size of the ventilation hole according to the cooking mode, cooking may be started.

[0069] (Modification 2) The heating cooker 101 may be provided with a stirring device for stirring the inside of the inner pot 3 during cooking. By providing such a stirring device, the ingredients can be stirred with the inner pot 3 in a sealed state, so that cooking can be performed without lowering the temperature of the inner pot 3, and as a result, the effect of being able to cook efficiently is achieved.

[0070] The present invention is not limited to the above-described embodiments, and various modifications are possible. Embodiments obtained by appropriately combining the technical means disclosed in the embodiments are also included in the technical scope of the present invention. Furthermore, by combining the technical means disclosed in the embodiments, new technical features can be formed.

[0071] 〔Summary〕 The cooking heater (101) according to Embodiment 1 of the present invention includes a container (inner pot 3) for containing food ingredients, a heating unit (15) for heating the container, and a heating control unit (control unit 17) for controlling the heating by the heating unit, and is a cooking heater having a reservation mode in which reservation cooking is possible. The heating control unit performs first control for controlling the heating so that a period during which the temperature inside the food ingredients contained in the container becomes 70° C. or higher is maintained for 1 minute or longer at the start of the reservation mode.

[0072] According to the above configuration, by performing the first control, at the start of the reservation mode, the period during which the internal temperature of the food ingredients in the container becomes 70° C. or higher is maintained for 1 minute or longer, so that most of the various bacteria adhering to the food ingredients or near the food ingredients can be sterilized. Therefore, spoilage of the food ingredients can be prevented. Even if there is a long time from the start of the reservation mode until the cooking starts, since the first control is performed at the start of the reservation, the various bacteria do not multiply and spoilage of the food ingredients can be prevented.

[0073] Note that the reservation cooking refers to cooking in which the cooking of the food ingredients contained in the container is completed at the reservation time or after the reservation time.

[0074] In the cooking heater according to Embodiment 2 of the present invention, in the above Embodiment 1, the heating control unit may perform second control for controlling the heating so that the temperature of the food ingredients contained in the container becomes 70° C. or higher at the end point of the reservation mode.

[0075] According to the above configuration, by performing the second control, by making the temperature of the food ingredients 70° C. or higher at the end point of the reservation mode, it is possible to create a state of being freshly cooked and provide the cooked food ingredients in a state where the user feels delicious.

[0076] The cooking heater according to Embodiment 3 of the present invention may, in the above Embodiment 2, further perform non-heating control in which heating is not performed for a predetermined time between the first control and the second control.

[0077] According to the above configuration, non-heating control is performed between the first control and the second control, in which heating is not performed for a predetermined time. Therefore, by not performing heating, it is possible to prevent the food from collapsing during cooking and promote the penetration of flavor into the food during the predetermined period when heating is not performed.

[0078] In the cooking appliance according to aspect 4 of the present invention, in the above aspect 2 or 3, when the temperature of the food accommodated in the container is 70°C or higher at the end of the reservation mode, the heating control unit may not execute heating in the second control.

[0079] According to the above configuration, when the temperature of the food is 70°C or higher at the end of the reservation mode, by not executing heating in the second control, that is, by not performing unnecessary heating, energy saving can be achieved.

[0080] In the cooking appliance according to aspect 5 of the present invention, in any one of the above aspects 1 to 4, the heating control unit may perform pre-stage control to control the heating so that a period during which the surface temperature of the food becomes 50 to 60°C is maintained for a predetermined time before the first control.

[0081] When the food contains pectin, by maintaining the period during which the temperature becomes 50 to 60°C for a predetermined time, the decomposition of pectin by the action of enzymes can be prevented, and the surface of the food can be solidified. Therefore, according to the above configuration, by performing pre-stage control before the first control, the surface of the food containing pectin can be solidified. Note that since the temperature reaches 70°C or higher in the first control, even if the period during which the temperature becomes 50 to 60°C is maintained for a predetermined time thereafter, the surface of the food cannot be solidified.

[0082] According to the above configuration, for example, when making nikujaga by reservation cooking, by solidifying the surface of the potato in the pre-stage control, it is possible to prevent the food from collapsing during subsequent cooking.

[0083] The cooking appliance according to aspect 6 of the present invention is any one of aspects 1 to 5 above, and includes a temperature sensor that detects the temperature of the container, and a weight sensor that detects the amount of foodstuffs contained in the container, and the heating control unit may control the heating based on the detection value of the temperature sensor and the detection value of the weight sensor.

[0084] According to the above configuration, by using the temperature sensor and the weight sensor and controlling the heating based on the detection value of the temperature sensor and the detection value of the weight sensor, it becomes possible to perform more accurate control.

[0085] Further, a control method for a cooking appliance according to aspect 7 of the present invention is a control method for a cooking appliance including a container for accommodating foodstuffs and a heating unit for heating the container, and having a reservation mode in which reservation cooking is possible, and at the start of the reservation mode, includes a first heating step of controlling the heating by the heating unit so that a period during which the internal temperature of the foodstuffs contained in the container becomes 70°C or higher is maintained for 1 minute or longer.

[0086] According to the above control method, similar to the cooking appliance according to the present invention, it is possible to prevent spoilage of foodstuffs in reservation cooking with the cooking appliance.

[0087] A control method for a cooking appliance according to aspect 8 of the present invention may further include, in aspect 7 above, a second heating step of controlling the heating by the heating unit so that the temperature of the foodstuffs contained in the container becomes 70°C or higher at the end point of the reservation mode.

[0088] Moreover, the cooking appliance according to each aspect of the present invention may be realized by a computer. In this case, a program for realizing the cooking appliance by operating the computer as a heating control unit included in the cooking appliance, and a computer-readable recording medium recording the same also fall within the scope of the present invention.

[0089] The cooking appliance according to aspect 9 of the present invention includes a container for containing food, a heating unit for heating the container, and a heating control unit for controlling the heating by the heating unit, and is a cooking appliance having a reservation mode in which reservation cooking is possible. The reservation mode includes a sterilization step and a finishing step. The sterilization step is executed at the start of the reservation mode. In the finishing step, if the temperature of the food is less than 70°C, the food is heated so that the temperature of the food becomes 70°C or higher. The sterilization step is characterized in that the heating control unit controls the heating unit so that the temperature of the container continues to rise until it reaches approximately 100°C.

Industrial Applicability

[0090] The present invention can be used for a cooking appliance having a reservation mode in which reservation cooking is possible.

Explanation of Signs

[0091] 1 Cooking appliance main body 2 Lid 3 Inner pot (container) 4 Hinge spring 11 Inner pot storage part 13 Engaging claw 15 Heating unit 16 Temperature sensor 17 Control unit (heating control unit) 21 Outer lid 22 Inner lid (lid part) 23 Claw receiving part 24 Release switch 25 Operation part 26 Steam duct unit 27 Steam sensor 40b Protrusion 40d Steam guiding opening 40e Transparent material (glass part) 41 Large-diameter packing 101 Cooking appliance

Claims

【Claim 1】 A cooker comprising a container for containing food ingredients, a heating unit for heating the container, and a heating control unit for controlling the heating by the heating unit, wherein the cooker has a reservation mode in which reservation cooking is possible, the reservation mode has a sterilization step, a heat preservation step, and a finishing step, the sterilization step is executed at the start of the reservation mode and includes a period during which the temperature of the container is 70° C. or higher for 1 minute or more, the heat preservation step is executed after the sterilization step and before the finishing step, the heating control unit performs non-heating control in which heating is not performed for a predetermined time so that the temperature of the container becomes less than 60° C. in the heat preservation step, and then controls the heating by the heating unit so that the temperature of the container is maintained at 40° C. or higher.

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