Conditioning device

Abstract

To provide a cooking device which is excellent in efficiency and accuracy of heating control of a cooked object.SOLUTION: A cooking device includes: a heating container which houses a cooked object and has a heating part which heats the cooked object; a temperature sensor which measures an internal temperature of the cooked object stored in the heating container; and a control unit which performs temperature control of the heating part of the heating container based on the internal temperature of the cooked object measured by the temperature sensor.SELECTED DRAWING: Figure 13

Description

[Technical Field]

[0001] The present invention relates to a cooking appliance. [Background technology]

[0002] Patent Document 1 describes a method for controlling the operation of a cooking device that heats food in a cooking chamber using a cooking program that includes multiple heating steps with different heating temperature settings. In Patent Document 1, if the product temperature has not remained at or above the product temperature confirmation temperature for the set time at the end of the final heating step when the heating temperature setting is equal to or above the product temperature confirmation temperature, the heating time in the final heating step is extended. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-187372 Summary of the Invention [Problem to be solved by the invention]

[0004] However, although Patent Document 1 monitors the temperature and time of the food, it does not adjust the set temperature of the cooking chamber even when the food reaches the set temperature (food temperature confirmation temperature), but simply extends the heating time. In other words, Patent Document 1 simply extends the heating time in the final heating step to ensure (guarantee) the food is heated, and there is room for improvement in terms of the efficiency and accuracy of the heating control of the food.

[0005] The present invention has been made in view of the above points, and has an object to provide a cooking device that is excellent in efficiency and accuracy of heating control of an object to be cooked. [Means for solving the problem]

[0006] In one aspect, the cooking device of this embodiment includes a heating container that contains an object to be cooked and has a heating unit that heats the object to be cooked, a temperature sensor that measures the internal temperature of the object to be cooked contained in the heating container, and a control unit that controls the temperature of the heating unit of the heating container based on the internal temperature of the object to be cooked measured by the temperature sensor. the control unit sets the temperature of the heating unit of the heating container to a first temperature that is equal to or higher than a predetermined cooking target temperature, and when the internal temperature of the cooking target measured by the temperature sensor reaches the cooking target temperature, sets the temperature of the heating unit of the heating container to a second temperature that is equal to or higher than the cooking target temperature and lower than the first temperature, and continues heating at the second temperature for a predetermined time. It is characterized by:

[0007] In another aspect, the cooking device of this embodiment is characterized by having a heating container that contains an object to be cooked and has a heating unit that heats the object to be cooked, a first temperature sensor that measures the internal temperature of the object to be cooked contained in the heating container, a second temperature sensor that measures the temperature of the heating container, and a control unit that controls the temperature of the heating unit of the heating container based on the measurement results of the first and second temperature sensors. This cooking device of this other aspect can be considered as a separate invention from the cooking device of the above-mentioned one aspect. In other words, the cooking device of this other aspect does not necessarily have all of the constituent elements of the cooking device of the above-mentioned one aspect.

[0008] In yet another aspect, the cooking device of this embodiment includes a heating container that accommodates an object to be cooked and has a heating unit that heats the object to be cooked; a temperature sensor that measures the internal temperature of the object to be cooked accommodated in the heating container; and a cooking mode selection unit that selects between a first cooking mode in which the temperature of the heating unit of the heating container is controlled based on the internal temperature of the object to be cooked measured by the temperature sensor and a second cooking mode in which the temperature of the heating unit of the heating container is controlled without measuring the internal temperature of the object to be cooked. In the first cooking mode, the heating temperature and heating time of the heating unit of the heating container are controlled after the internal temperature of the object to be cooked measured by the temperature sensor reaches a predetermined cooking object set temperature. In the second cooking mode, the heating temperature and heating time of the heating unit of the heating container can be controlled according to manual or automatic settings depending on the object to be cooked. This cooking device of this yet another aspect can be considered a separate invention from the cooking device of the above aspect. In other words, this cooking device of this yet another aspect does not necessarily have all of the components of the cooking device of the above aspect. [Effects of the Invention]

[0009] According to the present invention, a cooking device can be provided that is excellent in efficiency and accuracy of heating control of an object to be cooked. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a first perspective view showing a cooking device of the present embodiment. [Figure 2] FIG. 2 is a second perspective view showing the cooking device of the present embodiment. [Figure 3] FIG. 3 is a third perspective view showing the cooking device of the present embodiment. [Figure 4] FIG. 4 is a fourth perspective view showing the cooking device of the present embodiment. [Figure 5] FIG. 1 is a first perspective view showing the unit structure of a heating container. [Figure 6] FIG. 2 is a second perspective view showing the unitary structure of the heating container. [Figure 7]FIG. 2 is a perspective view showing a temperature sensor and an object to be cooked. [Figure 8] 10A and 10B are diagrams showing examples of temperature measurement positions in vertical and horizontal cooking appliances. [Figure 9] FIG. 10 is a diagram showing an example of the temperature measurement results of a vertically placed cooking appliance. [Figure 10] FIG. 10 is a diagram showing an example of temperature measurement results of a horizontally placed cooking appliance. [Figure 11] 1 is a functional block diagram illustrating an example of a cooking device according to an embodiment of the present invention. [Figure 12] FIG. 2 is a diagram illustrating an example of a display screen of a display panel. [Figure 13] 10 is a timing chart showing an example of a cooking flow in a core temperature cooking mode. [Figure 14] 10 is a flowchart showing an example of a cooking flow in a core temperature cooking mode. DETAILED DESCRIPTION OF THE INVENTION

[0011] The cooking device 1 of this embodiment will be described in detail with reference to Figures 1 to 14. In this specification, the up, down, front, back, left, and right directions are based on the directions of the arrows shown in the figures. However, the front, back, left, and right directions in this specification may be interpreted interchangeably. For example, the front, back, and left, right directions in this specification may be interpreted as first and second directions that are perpendicular to each other in a plane (horizontal plane) that is perpendicular to the up, down direction (vertical direction).

[0012] Cooking apparatus 1 has a housing 10, a heating container (heating tank) 20, a lid member 30, and a temperature sensor (first temperature sensor) 40. Cooking apparatus 1 is a so-called "vertical type" cooking apparatus that has a rectangular shape that is long in the front-to-back direction and short in the left-to-right direction when viewed from the top-to-bottom direction, a rectangular shape that is long in the front-to-back direction and short in the left-to-right direction when viewed from the front-to-back direction, and a rectangular shape that is long in the front-to-back direction and short in the up-to-down direction when viewed from the left-to-right direction.

[0013] The housing 10 houses the heating container 20 and has a lid member 30 attached thereto. A small portion of the housing 10 at the front is a solid portion that houses various components, while the remaining large portion at the rear is an opening that houses the heating container 20 and to which the lid member 30 is attached above. Support legs 11 that are supported on the placement surface (not shown) of the cooking device 1 are provided at the four corners of the underside of the housing 10. An on / off switch 12, a dial switch 13, and a display panel 14 are provided on the front of the housing 10. The on / off switch 12 switches the cooking device 1 on and off. The dial switch 13 sets the cooking mode, cooking temperature, cooking time, etc. of the cooking device 1. The display panel 14 displays the cooking mode, cooking temperature, cooking time, etc. of the cooking device 1. The display panel 14 also displays the temperature (measured, for example, by a first temperature sensor) of the cooking object 100 (see FIG. 7) housed in the heating container 20 and the temperature of the heating container 20 (measured, for example, by a second temperature sensor).

[0014] The heating container 20 has an open storage section 21 that stores the cooking target 100 and has an open top. The cooking target 100 can be placed in and removed from above the open storage section 21. The open storage section 21 has a box shape (approximately a rectangular parallelepiped structure) with a bottom wall, a front wall, a rear wall, a left side wall, and a right side wall connected together. Like the heating container 20 described above, the open storage section 21 has an approximately rectangular parallelepiped structure that is long in the front-to-back direction and short in the left-to-right direction when viewed from the top-to-bottom direction. Therefore, compared to a case where the open storage section has an approximately cubic structure in which the vertical, front-to-back, and left-to-right lengths are largely uniform, the internal volume of the open storage section 21 can be reduced, thereby improving heating efficiency. This reduces the internal volume (volume) of the open storage section 21 of the heating container 20, which improves temperature uniformity in the open storage section 21 of the heating container 20 during heating and stabilizes the heating temperature. Furthermore, as will be described later, when the temperature sensor 40 is attached to the cooking object 100 (for example, by inserting a rod-shaped cooking object thermometer into the food ingredient) and placed in the open storage section 21 of the heating container 20, the cooking object 100 can be stored stably.

[0015] Since the open storage section 21 of the heating container 20 serves as a heating surface for the cooking object 100, it is preferably made of a metal material in consideration of heat conduction to the cooking object 100. Metal materials preferably include, for example, copper, aluminum, aluminum alloys, and iron, which have good heat conduction. Of course, the materials listed here are merely examples, and there is a degree of freedom in the material of the open storage section 21 of the heating container 20, allowing for various design changes.

[0016] A heating section (heating surface) 22 that heats the heating container 20 and thus the object to be cooked 100 is provided on the bottom wall, front wall, rear wall, left side wall, and right side wall (five walls other than the open top section) of the open storage section 21. The object to be cooked 100 can be cooked (heat-cooked) by directly contacting the heating section 22.

[0017] The heating unit 22 can be, for example, a heater attached to the exterior side of the open storage portion 21. The heater used can be, for example, a sheet heater, a film heater, or a silicon heater. Alternatively, a mica heater with a mica sheet heater wrapped around it can be used. The heater can be attached, for example, by sandwiching an insulating layer (such as a sheet or insulating coating) between the heater and the open storage portion 21 of the heating container 20 and bringing the heater into thermal contact with the open storage portion 21 of the heating container 20. By not providing an air gap between the open storage portion 21 of the heating container 20 and the heater, heat from the heater can be transferred directly and efficiently to the open storage portion 21 of the heating container 20. Furthermore, this speeds up the thermal response of the open storage portion 21 of the heating container 20 when the heater is operating, allowing for precise temperature control (for example, temperature control in 1°C increments).

[0018] In this embodiment, the heating unit 22 is provided on the bottom, front, rear, left, and right walls of the open storage section 21 (five walls other than the top open section). However, it is also possible to provide the heating unit 22 on only a portion of the bottom, front, rear, left, and right walls of the open storage section 21 (five walls other than the top open section) (e.g., any one, two, three, or four of the five walls). More specifically, it is possible to provide the heater on the bottom or side walls, only on the bottom to reduce the number of heater parts, or on the bottom and all four side walls to prioritize heating performance. It is also more preferable to provide the heater on the bottom and two side walls with large areas (the left and right side walls). This is because by installing heaters on the bottom surface and two large side surfaces (left and right side walls), it is possible to heat the entire space inside the open storage section 21 of the heating container 20, maintain a uniform temperature, and reduce the number of heater parts. Also, if the open storage section 21 is made of metal, the surface on which the heater is not installed also becomes a heating surface due to the thermal conduction of the metal, and it is possible to heat the object 100 by bringing it into contact with it.

[0019] A heating container temperature sensor (second temperature sensor) 23 is attached to the outer surface of the left side wall or right side wall of the open storage section 21 of the heating container 20, located at the upper front or upper rear side. The heating container temperature sensor 23 measures the temperature of the heating container 20 (open storage section 21). By providing the heating container temperature sensor 23 in contact with the outer surface of the open storage section 21 of the heating container 20, the temperature of the heating container 20 (open storage section 21) can be directly measured, allowing the temperature of the heating container 20 (open storage section 21) to be controlled with high precision (for example, temperature control in 1°C increments). The heating container temperature sensor 23 can be, for example, an NTC thermometer, a thermocouple, a resistance thermometer, or the like. The temperature of the heating container 20 (open storage section 21) measured by the heating container temperature sensor 23 is transmitted as an electrical signal to a control device 50, which will be described later.

[0020] The location, number, and manner of the heating container temperature sensor 23 are flexible, allowing for various design modifications. For example, the heating container temperature sensor 23 may be placed in contact with the heater constituting the heating unit 22 to control the heater temperature. The heating container temperature sensor 23 is preferably attached away from the center where the cooking target 100 is placed. This allows the temperature of the heating container 20 detected by the heating container temperature sensor 23 to be stabilized without being affected by the temperature of the cooking target 100. If the heating container temperature sensor 23 were attached to the outer surface of the portion that comes into contact with the cooking target 100, the temperature of the heating container 20 detected by the heating container temperature sensor 23 would be lower than that of the surface not in contact with the cooking target 100 due to the heat capacity of the cooking target 100 during heating. Therefore, if the heating container temperature sensor 23 in this position were to control the heater toward the set temperature (target temperature), the temperature of the heating surface not in contact with the cooking target 100 would exceed the set temperature (target temperature), potentially resulting in overheating or other problems. Furthermore, by placing the heating container temperature sensor 23 away from the center where the cooking object 100 is placed and between the heater wires, the responsiveness of the heat from the heater is improved, making it possible to achieve highly accurate temperature control (for example, temperature control in 1°C increments). As described above, the temperature sensor (first temperature sensor) 40 that measures the internal temperature of the cooking object 100 and the heating container temperature sensor (second temperature sensor) 23 that measures the temperature of the heating container 20 (open storage section 21) (without being affected by the internal temperature of the cooking object 100) are provided separately and independently.

[0021] The lid member 30 covers (closes) the upper surface of the open storage portion 21 of the heating container 20. As described above, the heating container 20 is stored in most of the opening on the rear side of the housing 10, and the lid member 30 is positioned so that the open space directly above the open storage portion 21 of the heating container 20 is minimized. This prevents heat from escaping from the open storage portion 21 of the heating container 20, and keeps the temperature of the air inside the open storage portion 21 of the heating container 20 uniform at a temperature close to that of the heating section 22, so that the cooking object 100 can be heated and cooked not only by the heating section 22 but also by the heated air.

[0022] In the heating container 20, the air heated in the heating section 22 becomes less dense and moves upward inside the open storage section 21, but because the lid member 30 closes the top (directly above) of the open storage section 21, the inside of the open storage section 21 can be maintained as a uniform temperature space. If the open surface of the open storage section of the heating container were provided on the side rather than the top as in this embodiment, at least one unheated surface would be provided on the side. In this case, the air temperature at and near the open side surface would be low, causing unevenness in the air temperature inside the heating container and affecting the uniform heating of the food to be cooked.

[0023] The lid member 30 has a slit (opening) 31 extending in a predetermined direction. As will be described later, this slit 31 is intended to allow the temperature sensor 40 to be inserted from the lid member 30 into the heating container 20, and to allow the temperature sensor 40 (the object 100 to be cooked) to move along the extending direction of the slit 31, and to allow the temperature sensor 40 (the object 100 to be cooked) to move inside the heating container 20 in a direction intersecting the extending direction of the slit 31.

[0024] In this embodiment, the slit 31 extends in the front-to-rear direction. The housing 10 and the lid member 30 have opposing mounting surfaces 15 and 32 that face each other in the front-to-rear direction. The slit 31 is an open slit that reaches the opposing mounting surfaces 15 and 32 of the housing 10 and the lid member 30. This allows the cooking device 1 to be compactly configured and ensures the insertion and operational stability of the temperature sensor 40 through the slit 31. For example, the temperature sensor 40 inserted into the slit 31 can be restricted in position (i.e., the front and rear movement ends can be defined) between the closed end (rear end) of the slit 31 and the opposing mounting surface 15 of the housing 10 or the opposing mounting surface 32 of the lid member 30, which are located on the open side of the slit 31, or a portion of the open storage section 21 of the heating container 20, which is located slightly rearward of the opposing mounting surfaces 15 and 32. Furthermore, the temperature sensor 40 inserted into the slit 31 can be prevented from accidentally moving (moving wildly) and becoming a nuisance when the cooking device 1 is in use. Furthermore, when the lid member 30 is closed, the mounting surface 32 of the lid member 30 reaches the mounting surface 15 of the housing 10, so that the temperature sensor 40 inserted into the slit 31 of the lid member 30 is positioned close to the center of the cooking device 1, allowing the temperature sensor 40 to be used compactly.

[0025] The extending direction of the slit 31 is not limited to the front-rear direction, but may be the left-right direction, or a predetermined direction in a horizontal plane spanning the front-rear and left-right directions. In other words, the direction of the slit 31 may be either the longitudinal direction or the lateral direction of the lid member 31, as long as it is a direction that suits the product. Furthermore, the slit 31 may be a V-shaped slit or an inverted V-shaped slit that widens or narrows from the closed end to the open end. In this way, there is a degree of freedom in the shape of the slit, and various design modifications are possible.

[0026] The temperature sensor 40 measures the temperature (internal temperature, core temperature) of the cooking object 100 contained in the heating container 20 (open container portion 21). The temperature sensor 40 has a connector 41, a cable 42, an intermediate support portion 43, and a rod-shaped probe 44.

[0027] The connector 41 has the function of electrically connecting the temperature sensor 40 and the housing 10 (the control unit 50, which will be described later). The connector 41 is detachably attached to the upper front part of the right side of the housing 10, and is connected to the housing 10 when the temperature sensor 40 is in use, and can be removed from the housing 10 when the temperature sensor 40 is not in use. Once the connector 41 has been removed from the housing 10, the temperature sensor 40 can be washed separately.

[0028] The cable 42 extends from the housing 10 (connector 41 connected to it) and is made of a material and has a shape that allows it to be deformed freely to a certain extent (it is flexible). An electric signal transmission line is arranged inside the cable 42, and an electric signal indicating the temperature (internal temperature, core temperature) of the cooking object 100 detected by a rod-shaped probe 44 (described later) is transmitted to the control unit 50 (described later) via the connector 41.

[0029] Intermediate support portion 43 is provided at the end of cable 42 opposite connector 41, and supports the intermediate portion between cable 42 and rod-shaped probe 44 (connecting the ends of cable 42 and rod-shaped probe 44). Intermediate support portion 43 has thick and wide portions that are thicker than the diameters of cable 42 and rod-shaped probe 44 and protrude outward. Intermediate support portion 43 can be made of, for example, a resin material, but there is a degree of freedom in the material used, allowing for various design changes.

[0030] The rod-shaped probe 44 extends from the cable 42 across the intermediate support part 43 and is thrust into the object to be cooked 100 contained in the open container part 21 of the heating container 20. A tip needle part (needle-shaped sensor) 44X is provided at the tip of the rod-shaped probe 44, and this tip needle part 44X is thrust so as to reach the inside (center) of the object to be cooked 100. The tip needle part 44X is a sensor for measuring the internal temperature (center temperature) of the object to be cooked 100, and the sensor detection result is transmitted as an electrical signal via the cable 42 and connector 41 to the control device 50, which will be described later.

[0031] FIG. 7 schematically illustrates a state in which the tip needle 44X of the rod-shaped probe 44 is pierced into the interior (center) of the object to be cooked 100. Since the tip needle 44X of the rod-shaped probe 44 is pierced, the object to be cooked 100 preferably has a somewhat fixed shape; however, the type of object to be cooked 100 is not limited, and various design modifications are possible. The object to be cooked 100 may be, for example, various meats such as beef, pork, and chicken, various fish, various vegetables, or various original dishes combining these. Note that the object to be cooked 100 may be pierced by the tip needle 44X of the rod-shaped probe 44 in an exposed state and housed in the open housing portion 21 of the heating container 20, or may be housed in a bag member (housing member) such as a plastic bag and pierced by the tip needle 44X of the rod-shaped probe 44 and housed in the open housing portion 21 of the heating container 20.

[0032] The housing 10 has a temperature sensor support section 16 that supports the rod-shaped probe 44 while leaving the cable 42 free when the temperature sensor 40 is not in use. The temperature sensor support section 16 is located at the right front end and is composed of a rod-shaped probe accommodating groove that extends vertically, and a snap-fit ​​section 16X is formed at the upper end of this rod-shaped probe accommodating groove to support the intermediate support section 43 in a slightly press-fit state. The width of the rod-shaped probe 44 is narrower than the width of the rod-shaped probe accommodating groove, and the widths of the thick and wide sections of the intermediate support section 43 are set to correspond to the width of the snap-fit ​​section 16X. By snap-fitting (installing and fixing) the thick and wide sections of the intermediate support section 43 to the snap-fit ​​section 16X, the rod-shaped probe 44 can be supported on the temperature sensor support section 16 while leaving the cable 42 free.

[0033] The width (diameter) of the rod-shaped probe 44 is set slightly smaller than the width (left-right width) of the slit 31 of the lid member 30, and the width of the thick and wide portions of the intermediate support portion 43 is set slightly larger than the width (left-right width) of the slit 31 of the lid member 30. Furthermore, the length (vertical length) of the rod-shaped probe 44 is set slightly smaller than the depth (vertical depth) of the open storage portion 21. Therefore, when the rod-shaped probe 44 is passed through the slit 31 and the intermediate support portion 43 is positioned directly above the slit 31, the temperature (internal temperature, central temperature) of the cooking object 100 can be measured without the tip needle portion 44X coming into contact with the bottom of the open storage portion 21 of the heating container 20. Furthermore, because the intermediate support portion 43 is caught directly above the slit 31, the cable 42 will not enter the open storage portion 21 of the heating container 20 through the slit 31.

[0034] Here, the slit 31 of the lid member 30, the connector 41 that connects the housing 10 and the cable 42, and the temperature sensor support part 16 are positioned so as not to overlap one another in the extending direction of the slit 31 (front-rear direction here) (they are spaced apart in the extending direction of the slit 31 (front-rear direction here)). That is, to separate the slit 31 (heating container 20) and the temperature sensor support part 16, the slit 31 (heating container 20) and the temperature sensor support part 16 are positioned on one side and the other side of the connector 41 in the extending direction of the slit 31 (front-rear direction here). This improves the space efficiency of the components of the cooking appliance 1 and the temperature detection accuracy of the temperature sensor 40. Furthermore, the temperature sensor 40 supported by the connector 41 and the temperature sensor support part 16 can be prevented from interfering with the opening and closing of the lid member 30.

[0035] When using the temperature sensor 40, the tip needle 44X of the rod-shaped probe 44 is inserted into the interior (center) of the object 100 to be cooked and housed in the open housing section 21 of the heating container 20. The top surface of the heating container 20 (open housing section 21) is then covered with the lid member 30, and the intermediate support part 43 is positioned directly above the slit 31, and the rod-shaped probe 44 is passed through the slit 31. In this way, it is possible to close the lid member 30 with the temperature sensor 40 attached to the object 100.

[0036] Incidentally, the cooking object 100 varies in size and shape depending on the food material, and even the same food material may have individual differences in size and shape. Furthermore, the part of the cooking object 100 into which the tip needle 44X of the rod-shaped probe 44 is pierced varies slightly depending on the situation. Therefore, when the tip needle 44X of the rod-shaped probe 44 is pierced into the interior (center) of the cooking object 100 and the cooking object 100 is housed in the open housing portion 21 of the heating container 20, and then the lid member 30 is closed, the temperature sensor 40 is required to have an excellent range of movement and operational stability.

[0037] Therefore, in this embodiment, a slit 31 extending in a predetermined direction (e.g., the front-to-rear direction) is formed in the cover member 30, and the temperature sensor 40 (rod-shaped probe 44) is inserted from the cover member 30 into the heating container 20 through the slit 31, allowing movement along the extending direction of the slit 31 (e.g., the front-to-rear direction) and movement within the heating container 20 (open storage section 21) intersecting the extending direction of the slit 31 (e.g., the front-to-rear direction). Specifically, when the cover member 30 is closed, the temperature sensor 40 (rod-shaped probe 44) can move in the front-to-rear direction along the slit 31, move up and down through the slit 31, and even rotate (swing) around a predetermined position in the slit 31. In the case of rotational movement (swinging movement), the rod-shaped probe 44 can be brought into contact with the peripheral wall surface that defines the slit 31, and can rotate (swing) around the contact point. This allows the range of movement and operational stability of the temperature sensor 40, and ultimately the quality of the cooking appliance 1, to be improved.

[0038] An example of how to use the cooking device 1 is as follows. First, the rod-shaped probe 44 of the temperature sensor 40 is inserted into the cooking object 100 outside the heating container 20. Next, the cooking object 100, with the rod-shaped probe 44 of the temperature sensor 40 still inserted, is placed in the open housing portion 21 of the heating container 20. Thereafter, the lid member 30 is closed to close the open housing portion 21 of the heating container 20. At this time, since the slit 31 is formed in the lid member 30, the lid member 30 can be closed without changing the position of the rod-shaped probe 44 of the temperature sensor 40 (under the positional restriction of the slit 31). Furthermore, by forming the slit 31 in the lid member 30, the lid member 30 can be closed from the rear side through the slit 31, the lid member 30 can be closed from the front side by rotating it through the slit 31, or the lid member 30 can be closed from the side (left or right side) by rotating it through the slit 31, regardless of the installation location. Furthermore, because the temperature sensor 40 can be removed, the object to be cooked 100 can be placed and stabilized on a stand (for example, a stand such as a cutting board), the rod-shaped probe 44 of the temperature sensor 40 can be inserted into the center of the object to be cooked 100, and then the object to be cooked 100 can be placed in the heating container 20. The method of using the cooking device 1 described here is merely an example, and other modes are also possible in which the rod-shaped probe 44 of the temperature sensor 40 is inserted into the center of the object to be cooked 100 after the object to be cooked 100 is placed in the heating container 20, and the lid member 30 is then closed.

[0039] Furthermore, the effect on heating caused by providing the slit (opening) 31 in the lid member 30 is extremely small. This is because the slit (opening) 31 is provided in the upper lid member 30, and the slit (opening) 31 is provided with a minimum width (slit width) to allow the rod-shaped probe 44 of the temperature sensor 40 to pass through. Heated air always rises in the open storage section 21 of the heating container 20, making it difficult for cold air from outside to mix in from above the open storage section 21. Furthermore, because the slit (opening) 31 has a minimum width (slit width), heated air that flows out to the outside is also suppressed, and the effect on the temperature distribution in the open storage section 21 is extremely small.

[0040] Fig. 8A is a diagram showing an example of temperature measurement positions in a vertical cooking appliance, and Fig. 8B is a diagram showing an example of temperature measurement positions in a horizontal cooking appliance. Fig. 9 is a diagram showing an example of temperature measurement results in a vertical cooking appliance. Fig. 10 is a diagram showing an example of temperature measurement results in a horizontal cooking appliance.

[0041] A vertical-type heating container has a slit in the lid member, and the opening (lid member) of the heating container is located at the top, while a horizontal-type heating container has the opening (lid member) located at the side. In Figures 8A and 8B, the surface with a dotted pattern is the surface where the opening (lid member) of the heating container is located. The heating container has a roughly rectangular parallelepiped shape similar to that depicted in Figures 5 and 6, and has an open storage section and an opening (lid member) located on its upper surface.

[0042] In FIG. 8A, measurement points 1, 2, and 3 are set in this order from bottom to top on a vertical line passing through the center of the open storage section of the heating container. Measurement point 4 is set at a position shifted laterally from measurement point 2 (a position a predetermined distance away in the horizontal plane). Measurement points 1 to 4 in FIG. 8B correspond to measurement points 1 to 4 when the heating container in FIG. 8A is laid on its side. In FIG. 8A, heating units (heaters) are provided on a total of three surfaces: the bottom surface, the front surface (which has the largest area), and the back surface. In FIG. 8B, heating units (heaters) are provided on a total of three surfaces: the left side surface, the top surface (which has the largest area), and the bottom surface. Temperature feedback control of the heating units (heaters) is performed based on the measurement results of a heating container temperature sensor attached to the exterior of the heating container.

[0043] As shown in the temperature measurement results in Figures 9 and 10, the temperature variation inside the open storage compartment is greater in horizontally placed cooking appliances than in vertically placed cooking appliances. That is, in the vertically placed cooking appliance in Figure 9, the temperature variation at measurement points 1 to 4 on the vertical axis is small even as the elapsed time on the horizontal axis progresses and the set temperature changes, and the graphs almost overlap. In contrast, in the horizontally placed cooking appliance in Figure 10, the temperature variation at measurement points 1 to 4 on the vertical axis is large throughout the entire range of elapsed time on the horizontal axis. Moreover, this temperature variation tends to increase as the set temperature increases. Furthermore, in the horizontally placed cooking appliance, the temperature at measurement point 3, which is close to the lid member, is significantly lower than the temperature at measurement point 1, which is close to the opposite side of the lid member. These results indicate that when the open storage compartment of a heating container is closed using a lid member with a slit, a vertically placed cooking appliance with the lid member (slit) installed at the top is more likely to achieve a uniform temperature distribution inside the open storage compartment than a horizontally placed cooking appliance with the lid member (slit) installed at the side.

[0044] The cooking device 1 of this embodiment can execute either a "first cooking mode" in which the temperature of the heating unit (heater) 22 of the heating container 20 is controlled based on the internal temperature of the cooking target 100 measured by the temperature sensor 40, or a "second cooking mode" in which the temperature of the heating unit (heater) 22 of the heating container 20 is controlled without measuring the internal temperature of the cooking target 100. Of course, the cooking device 1 may execute cooking modes other than the first and second cooking modes. For example, the dial switch 13 provided on the housing 10 constitutes a "cooking mode selection unit" that selects either the first or second cooking mode. The first, second cooking mode, or another cooking mode can be selected using the dial switch 13 depending on the cooking target 100.

[0045] The first cooking mode may be interpreted as a core temperature cooking mode or a core temperature detection low temperature cooking mode. In the first cooking mode, water is not used as a heating medium for the cooking target 100, and the cooking target 100 is heated to a temperature below 100°C.

[0046] This section explains low-temperature cooking, the first cooking mode. Unlike conventional cooking, low-temperature cooking involves heating meat at temperatures below 100°C. When cooking meat, it softens it and locks in moisture, resulting in a texture different from that of conventional cooking. This occurs because myotin, a protein found in meat, denatures at 50°C, making it chewy and flavorful. Actin, a protein, denatures at temperatures above 66°C, changing the texture. Collagen, a protein, gelatinizes and hardens above 68°C, but denatures slowly from temperatures as low as 60°C. Therefore, consistently adjusting the temperature between 60°C and 66°C with 1°C accuracy allows for a soft and delicious finish. Furthermore, the texture of ingredients changes with each 1°C increment, allowing for personalized cooking. Therefore, temperature control of ingredients is even more important in low-temperature cooking.

[0047] The benefits of low-temperature cooking include preventing the denaturation of meat and proteins, resulting in a softer texture while retaining moisture. Another benefit is that nutrients are not destroyed by the heat of cooking, making temperature control of the food important. A disadvantage of low-temperature cooking is that the low temperature results in insufficient sterilization, raising the risk of food poisoning. To ensure food safety, typically, heating at 75°C for at least one minute or at 63°C for 30 minutes can kill bacteria and ensure food safety. For foods like meat, temperature and time control is crucial, particularly in the center, which is difficult to heat. Therefore, controlling the temperature of the center and maintaining that temperature for the required cooking time is crucial. While conventional cooking appliances set the heating temperature and cooking time, the internal temperature of food is largely dependent on the thickness and composition of the food, rather than its weight. This can lead to variations in the center temperature, even when cooking ingredients of the same weight.

[0048] Therefore, in order to provide a cooking apparatus 1 with excellent efficiency and accuracy in controlling the heating of the cooking object 100, the cooking apparatus 1 of this embodiment has a control unit 50 that controls the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 based on the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor 40. The control unit 50 increases or decreases the temperature of the heating unit (heating surface, heater) 22 of the heating container 20, for example, by increasing or decreasing the amount of electricity applied to the heating unit (heating surface, heater) 22 of the heating container 20.

[0049] In addition, the control unit 50 may control the temperature of the heating section (heating surface, heater) 22 of the heating container 20 based on the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor 40 serving as the "first temperature sensor" and the temperature of the heating container 20 measured by the heating container temperature sensor 23 serving as the "second temperature sensor" (based on the measurement results of the first and second temperature sensors).

[0050] FIG. 11 is a functional block diagram showing an example of a cooking apparatus 1 according to this embodiment. As shown in FIG. 11, the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 is input to the control unit 50. The temperature of the heating container 20 measured by the heating container temperature sensor (second temperature sensor) 23 is also input to the control unit 50. The control unit 50 then outputs a temperature control instruction signal (including heating temperature and heating time) to the heating unit (heating surface, heater) 22 of the heating container 20 based on the detection results of at least one of the temperature sensor (first temperature sensor) 40 and the heating container temperature sensor (second temperature sensor) 23. The control unit 50 is configured by a processor including, for example, a CPU (Central Processing Unit), and controls all of the components of the cooking apparatus 1 in addition to the temperature sensor 40, heating container temperature sensor 23, and heating unit 22 described here.

[0051] The control unit 50 sets the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 to a first temperature that is equal to or higher than a predetermined cooking target temperature. When the temperature (internal temperature, core temperature) of the cooking target 100 measured by the temperature sensor (first temperature sensor) 40 reaches the predetermined cooking target temperature, the control unit 50 sets the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 to a second temperature that is equal to or higher than the predetermined cooking target temperature but lower than the first temperature, and continues heating at the second temperature for a predetermined time. This prevents the temperature of the cooking target 100 from rising too high above the cooking target temperature, making it possible to maintain the internal temperature (core temperature) of the cooking target 100 at a desired value. Here, the predetermined cooking target temperature is a set value (target value) for the internal temperature or core temperature of the cooking target 100, and is set to a predetermined temperature below 100°C, for example, in the case of low-temperature cooking of meat.

[0052] The control unit 50 lowers the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds an upper threshold higher than the predetermined cooking object set temperature, and raises the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds a lower threshold lower than the predetermined cooking object set temperature, thereby maintaining the temperature (internal temperature, core temperature) of the cooking object 100 within a predetermined range based on the predetermined cooking object set temperature. This allows the temperature of the heating container 20 to be flexibly and quickly changed in response to fluctuations in the internal temperature (core temperature) of the cooking object 100 (unintended fluctuations away from the cooking object set temperature), making it possible to maintain the internal temperature (core temperature) of the cooking object 100 at a desired value regardless of the type or size of the cooking object 100. Here, the upper threshold may be set to a temperature value that is, for example, 0.5°C to 1°C higher than the predetermined cooking object set temperature, and the lower threshold may be set to a temperature value that is, for example, 0.5°C to 1°C lower than the predetermined cooking object set temperature. This enables highly accurate temperature control in 1°C increments. Furthermore, it is preferable that the temperature of the heating part (heating surface, heater) 22 of the heating container 20, which is lowered after exceeding the upper threshold, is lower than the temperature of the heating part (heating surface, heater) 22 of the heating container 20, which is raised after exceeding the lower threshold.

[0053] After the setting change conditions for the temperature of the heating part (heating surface, heater) 22 of the heating container 20 are satisfied, the control part 50 is triggered by the lapse of a predetermined setting change timer to change the setting of the temperature of the heating part (heating surface, heater) 22 of the heating container 20. Here, examples of cases in which the setting change conditions for the temperature of the heating part (heating surface, heater) 22 of the heating container 20 are satisfied are as follows. The timing when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 reaches a predetermined cooking object set temperature. The timing when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds an upper threshold value that is higher than a predetermined cooking object set temperature. The timing when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds a lower threshold value that is lower than a predetermined cooking object set temperature.

[0054] In the above-mentioned first cooking mode (core temperature cooking mode, core temperature detection low-temperature cooking mode), the control unit 50 controls the heating temperature and heating time of the heating unit (heating surface, heater) 22 of the heating container 20 after the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 reaches a predetermined cooking object set temperature. In the above-mentioned second cooking mode (normal cooking mode), the control unit 50 controls the heating temperature and heating time of the heating unit (heating surface, heater) 22 of the heating container 20 according to manual settings or automatic settings according to the cooking object 100.

[0055] When cooking the food item 100 in a bag member (housing member) such as a heat-resistant plastic bag, the control unit 50 can control the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 within the usable range of the bag member (housing member) such as the heat-resistant plastic bag. Each side of the open housing portion 21 of the heating container 20 is a heating unit 22, and the temperature is controlled in 1°C increments, so the plastic bag can be used without melting even if it comes into contact with the heating unit. For example, when cooking food in a heat-resistant plastic bag at 80°C, the heating unit 22 can be set to a temperature of up to 79°C, allowing cooking to be performed without damaging the heat-resistant plastic bag. Using a heat-resistant plastic bag prevents the open housing portion 21 of the heating container 20 from becoming soiled with food ingredients after cooking is completed, thereby keeping the open housing portion 21 of the heating container 20 clean and eliminating the need to clean the open housing portion 21 of the heating container 20.

[0056] In this way, the temperature control of the heating container 20 is performed by feedback control based on the detection result of at least one of the temperature sensor (first temperature sensor) 40 and the heating container temperature sensor (second temperature sensor) 23. For example, when based on the detection result of the heating container temperature sensor (second temperature sensor) 23, temperature feedback control is performed with the temperature set by the dial switch 13 as the target value.

[0057] FIG. 12 is a diagram showing an example of a display screen of the display panel 14. The upper part of the display panel 14 displays whether the currently set cooking mode is a core temperature cooking mode (e.g., the first cooking mode) or a cooking mode (e.g., the second cooking mode) (the currently set cooking mode is highlighted by lighting up, etc.). In the core temperature cooking mode (e.g., the first cooking mode), for example, the temperature of the object to be cooked 100, the temperature of the heating container 20, and the cooking time to maintain the internal temperature (core temperature) of the object to be cooked 100 after it reaches the target temperature are set. In the cooking mode (e.g., the second cooking mode), for example, the temperature and heating time of the heating container 20 are set. The cooking device 1 also has a memory function, and the setting conditions (core temperature (temperature of the object to be cooked 100), the temperature inside the cooking chamber (temperature of the heating container 20), and the cooking time) to be stored for each cooking mode can be stored in each memory. This memory function makes it possible to recall and use the desired conditions, eliminating the need to set various cooking conditions each time cooking is performed.

[0058] In core temperature cooking mode (for example, first cooking mode), the temperature sensor 40 (rod-shaped probe 44) is inserted into the center of the object to be cooked 100 and set in the heating container 20. The rod-shaped probe 44 of the temperature sensor 40 is passed through the slit 31 in the lid member 30, and the lid member 30 is closed. On the display panel 14, the temperature of the object to be cooked 100, the temperature of the heating container 20, and the cooking time for maintaining the target temperature of the object to be cooked 100 after it has reached the target temperature are set. At this time, setting the set temperature of the heating container 20 higher than the set temperature of the object to be cooked 100 will increase the heating rate of the object to be cooked 100. The set temperature of the heating container 20 is preferably 1°C to 20°C higher than the set temperature of the object to be cooked 100, and more preferably 5°C to 10°C higher than the set temperature of the object to be cooked 100. Thereafter, the operation button is pressed to start cooking.

[0059] When operation begins, control of the heating unit (heater) 22 begins toward the set temperature of the heating container 20. When the heating container 20 reaches the set temperature, the output of the heating unit (heater) 22 is adjusted to maintain that temperature. The control method for the heating unit (heater) 22 is temperature feedback control, and the heating unit (heater) 22 is subjected to ON-OFF control or power control.

[0060] The cooking target 100 is heated in the heating container 20, and the temperature of the cooking target 100 rises little by little. During this time, the time displayed on the display panel 14 counts up, so that the operating time since the start of operation can be confirmed. Thereafter, when the temperature detected by the temperature sensor 40 inserted into the cooking target 100 reaches the target temperature, the set temperature of the heating container 20 is changed to a temperature that is the same as or higher than the set temperature of the cooking target 100 (for example, +2°C) (however, it is lower than the original set temperature). This changed temperature is preferably set higher than the actual temperature of the cooking target 100, and the temperature range is preferably, for example, about 1°C to 5°C higher than the actual temperature of the cooking target 100.

[0061] Here, when the heating unit (heater) 22 of the heating container 20 is turned off, the internal temperature (core temperature) of the cooking object 100, which has reached the set value, drops, so the set temperature of the heating container 20 needs to be maintained at the same as or higher than the set temperature of the cooking object 100. In this way, by changing the temperature setting of the heating container 20, the internal temperature (core temperature) of the cooking object 100 can be maintained at a constant temperature. Furthermore, when the temperature detected by the temperature sensor 40 reaches the target temperature, a timer starts, and cooking ends when the set cooking time has elapsed. At that time, a countdown of the cooking time begins on the display panel 14, allowing the user to know when cooking is complete.

[0062] In this way, the control unit 50 counts up the heating time of the cooking object 100 by the heating unit (heater) 22 of the heating container 20, and grasps the operating time (heating time of the cooking object 100) since the start of operation. When the internal temperature of the cooking object 100 measured by the temperature sensor 40 reaches the target temperature, the control unit 50 changes (updates) the set temperature (target temperature) of the heating container 20 to a temperature that is equal to or higher than the set temperature (target temperature) of the cooking object 100 and lower than the previous set temperature (target temperature) of the heating container 20. This changed temperature (updated temperature) is set by the control unit 50 so as to be higher than the actual temperature of the cooking object 100. Furthermore, by setting the set temperature (target temperature) of the heating container 20 to be equal to or higher than the set temperature (target temperature) of the cooking target 100, the control unit 50 can stabilize the internal temperature (core temperature) of the cooking target 100 at or near the set temperature (target temperature) without excessively lowering the internal temperature (core temperature) of the cooking target 100 that has reached the set temperature (target temperature), even after the heating by the heating unit (heater) 22 of the heating container 20 is reduced or stopped. Furthermore, when the internal temperature of the cooking target 100 measured by the temperature sensor 40 reaches the target temperature, the control unit 50 may operate a timer to heat and cook the cooking target 100 for a predetermined cooking time that has been set. The user may be able to grasp this predetermined cooking time by a countdown on the display panel 14.

[0063] Furthermore, maintaining the temperature at the center of the cooking object 100 is affected, strictly speaking, by the type and size of the cooking object 100 and the set temperature of the cooking object 100, and therefore the optimal set temperature of the heating container 20 varies. For example, at around 40°C, which is close to room temperature, the temperature of the cooking object 100 is difficult to cool once it has risen, so the temperature of the heating container 20 can be adequately maintained at the same as the temperature of the cooking object 100 or +1°C. On the other hand, at high temperatures approaching 100°C, the temperature of the cooking object 100, once raised, is more likely to drop than when it is around 40°C, so the temperature of the heating container 20 needs to be, for example, +2°C to +5°C the temperature of the cooking object 100.

[0064] In this way, in order to maintain a constant core temperature for various foods and cooking temperatures, when the temperature of the food is to be maintained, it is necessary to control the set temperature of the heating container by raising or lowering it depending on the state of the core temperature of the food. Also, when maintaining the temperature of thick foods such as meat, the temperature adjustment position is the center of the food, so it is necessary to consider that even if the set temperature of the heating container is changed, it will take time for the temperature to respond.

[0065] Therefore, as described above, it is preferable to define upper and lower thresholds based on the set temperature of the object to be cooked 100 (for example, the set temperature of the object to be cooked 100 ±0.5°C to 1°C), and dynamically (in real time) control the internal temperature (core temperature) of the object to be cooked 100 so that it falls within the range of these upper and lower thresholds.

[0066] In core temperature cooking mode (for example, first cooking mode), the temperature rise of the temperature sensor 40 is monitored to confirm whether the temperature sensor 40 is attached to the cooking object 100. If no temperature rise of the temperature sensor 40 is observed even after a certain time has passed since cooking started, an error is issued to notify the cook that the temperature sensor 40 is not attached to the cooking object 100. An error is also issued if the temperature sensor 40 itself is not attached to the housing 10.

[0067] FIG. 13 is a timing chart showing an example of a cooking flow in core temperature cooking mode (e.g., first cooking mode). In FIG. 13, the horizontal axis represents time (elapsed time), and the vertical axis represents temperature. In FIG. 13, the target cooking temperature T0 may be synonymous with (or may be read as) the "predetermined target cooking temperature" described above. The target cooking temperature X may be synonymous with (or may be read as) the "temperature (internal temperature, core temperature) of the target cooking 100, the temperature detected by the temperature sensor (first temperature sensor) 40" described above. The internal temperature B may be synonymous with (or may be read as) the "temperature of the heating section (heating surface, heater) 22 of the heating container 20, the temperature detected by the heating container temperature sensor (second temperature sensor) 23" described above. The upper limit target temperature T1 may be synonymous with (or may be read as) the "upper limit threshold" described above. The lower limit target temperature T2 may be synonymous with (or may be read as) the "lower limit threshold" described above.

[0068] The control unit 50 sets the oven temperature B to a first temperature equal to or higher than the food temperature setting T0. When the food temperature X reaches the food temperature setting T0, the control unit 50 sets the oven temperature B to a second temperature equal to or higher than the food temperature setting T0 but lower than the first temperature, and continues heating at the second temperature for a predetermined time. At timing 1 in FIG. 13, the food temperature X reaching the food temperature setting T0 triggers a change in the oven temperature (the oven temperature setting) B to B=T0+α. This oven temperature setting B=T0+α corresponds to the second temperature, and the first temperature is higher than the second temperature. After this temperature setting change, the setting change timer C1 starts counting, and the next change to the oven temperature B is not accepted until the setting change timer C1 finishes counting. This is because the temperature sensor 40 (rod-shaped probe 44) is inserted into the center of the food, so the temperature does not respond immediately and instead rises for a while. At that time, the food temperature X may reach the upper limit set temperature T1, but the next change to the chamber temperature B will not be accepted until the setting change timer C1 has finished.

[0069] When the cooking temperature X exceeds the upper limit setting temperature T1 which is higher than the cooking set temperature T0, the control unit 50 lowers the internal temperature B. When the cooking temperature X exceeds the lower limit setting temperature T2 which is lower than the cooking set temperature T0, the control unit 50 raises the internal temperature B, thereby maintaining the cooking temperature X within a predetermined range (for example, ±0.5°C to 1°C) based on the cooking set temperature T0. At timing 2 in FIG. 13, triggered by the cooking temperature X dropping below the lower limit setting temperature T2 (X < T2), the internal temperature (internal set temperature) B is increased by β (B = B + β). At timing 3 in FIG. 13, after the elapse of the setting change timer C1 (for example, after 10 minutes have elapsed), triggered by the cooking temperature X rising above the upper limit setting temperature T1 (X > T1), the internal temperature (internal set temperature) B is decreased by θ (B = B - θ). At timing 4 in FIG. 14, again, triggered by the cooking temperature X dropping below the lower limit setting temperature T2 (X < T2), the internal temperature (internal set temperature) B is increased by β (B = B + β).

[0070] Thus, by quickly and flexibly changing the internal temperature (internal set temperature) B in response to the variation of the cooking temperature X, the cooking temperature X can be maintained at a constant temperature with high precision. While repeating the processes of timing 1 to timing 4 using the upper limit setting temperature T1, the lower limit setting temperature T2, and the setting change timer C1, the cooking time is counted, and when the set cooking time elapses, the cooking is completed. At any of timing 1 to timing 4, until the setting change timer C1 is completed, the setting temperature is not changed. This is because the center of the cooked food responds slowly to the temperature of the heating container, and even after the setting is changed, the temperature rise or fall continues. If the set value is changed regardless of the setting change timer C1, there is a possibility that the temperature of the heating container will be excessively lowered or raised.

[0071] Here, the amount of decrease θ of the internal temperature (internal set temperature) B after the food temperature X reaches the upper limit set temperature T1 preferably satisfies the relationship (condition) θ<β with respect to the amount of increase β of the internal temperature (internal set temperature) B after the food temperature X reaches the lower limit set temperature T2. This is because heating something whose temperature has already started to decrease requires more energy than lowering the temperature, and so ensuring θ<β improves responsiveness after heating.

[0072] An example of the set values ​​will be described below. The upper limit set temperature T1 can be set as T1 = T0 + 0.5°C or T1 = T0 + 1°C, where T0 is the set food temperature. The lower limit set temperature T2 can be set as T2 = T0 - 0.5°C or T2 = T0 - 1°C, where T0 is the set food temperature. Furthermore, the amount of decrease θ and amount of increase β described above can be set as θ = 1°C and β = 2°C, so as to satisfy the relationship θ < β.

[0073] FIG. 14 is a flowchart showing an example of a cooking flow in the core temperature cooking mode (for example, the first cooking mode).

[0074] In step ST1, the start switch is turned on as an instruction to start cooking in the core temperature cooking mode (for example, the first cooking mode).

[0075] In step ST2, it is determined whether core temperature X exceeds the set core temperature A (X>A). For example, if the set core temperature is 70°C, it is determined whether the core temperature detected by the core temperature sensor 40 exceeds 70°C. In step ST2, if core temperature X exceeds the set core temperature A (X>A), the process proceeds to step ST3; if core temperature X does not exceed the set core temperature A (X≦A), the process waits for core temperature X to exceed the set core temperature A.

[0076] In step ST3, it is determined whether the holding timer has counted up (for example, 10 seconds) while the core temperature X determined in step ST2 is above the set core temperature A (X>A). If the holding timer has counted up (for example, 10 seconds) while the core temperature X is above the set core temperature A (X>A), the process proceeds to step ST4. If the holding timer has not counted up (for example, 10 seconds) while the core temperature X is above the set core temperature A (X>A), the process returns to step ST2. For example, if the set core temperature A is 70°C and the count-up threshold is 10 seconds, the process proceeds to step ST4 if the core temperature X is held above 70°C for 10 seconds, and if the core temperature X falls below 70°C in about 5 seconds, the process returns to step ST2.

[0077] In step ST4, the internal temperature setting B is changed to A+2.0° C. (B=A+2.0). In step ST5, a timer for changing the internal temperature setting during operation in the core temperature cooking mode (for example, the first cooking mode) is started.

[0078] In step ST6, it is determined whether or not the core temperature cooking mode (for example, the first cooking mode) is in operation. If the core temperature cooking mode is in operation, the process proceeds to step ST7, and if the core temperature cooking mode is not in operation, the process proceeds to step ST8. In step ST8, the heating unit (heater) of the heating container is stopped, and the internal temperature setting and the setting change timer are reset, thereby ending cooking.

[0079] In step ST7, it is determined whether the timer for changing the setting of the refrigerator temperature has counted up (ended) (for example, 10 seconds). If the timer for changing the setting of the refrigerator temperature has counted up (ended), the process proceeds to step ST9. If the timer for changing the setting of the refrigerator temperature has not counted up (ended), the process returns to step ST6.

[0080] In step ST9, it is determined whether the core temperature X is lower than the core temperature setpoint A by more than 1.0 °C (X < A - 1.0). If the core temperature X is lower than the core temperature setpoint A by more than 1.0 °C (X < A - 1.0), the process proceeds to step ST10. If the core temperature X is not lower than the core temperature setpoint A by more than 1.0 °C (X ≥ A - 1.0), the process proceeds to step ST11.

[0081] In step ST10, the current internal temperature setpoint B is increased by 2.0 °C (B = B + 2.0). In step ST12, the internal temperature setting change timer is reset, and the process returns to step ST5 (returns).

[0082] In step ST11, it is determined whether the core temperature X is higher than the core temperature setpoint A by more than 1.0 °C (X > A + 1.0). If the core temperature X is higher than the core temperature setpoint A by more than 1.0 °C (X > A + 1.0), the process proceeds to step ST13. If the core temperature X is not higher than the core temperature setpoint A by more than 1.0 °C (X ≤ A + 1.0), the process returns to step ST6.

[0083] In step ST13, the current internal temperature setpoint B is decreased by 1.0 °C (B = B - 1.0). In step ST12, the internal temperature setting change timer is reset, and the process returns to step ST5 (returns).

[0084] Thus, in the cooking apparatus 1 of this embodiment, a slit 31 extending in a predetermined direction (for example, the front - rear direction) is formed in the lid member 30, and the temperature sensor 40 (rod - shaped probe 44) is inserted from the lid member 30 into the heating container 20 through the slit 31, enabling movement along the extending direction of the slit 31 (for example, the front - rear direction) and movement inside the heating container 20 (open storage part 21) intersecting the extending direction of the slit 31 (for example, the front - rear direction). Thereby, the movable range and operation stability of the temperature sensor 40 for measuring the temperature of the cooking target 100 can be improved.

[0085] Furthermore, in the cooking device 1 of this embodiment, the control unit 50 controls the temperature of the heating unit (heater) 22 of the heating container 20 based on the internal temperature of the cooking object 100 measured by the temperature sensor 40. This makes it possible to improve the efficiency and accuracy of the heating control of the cooking object 100.

[0086] The cooking device 1 of this embodiment does not use water as a heating medium for the cooking object 100, and is capable of low-temperature cooking by heating the cooking object 100 to a temperature below 100°C. When water is used as a heating medium, the temperature of the heating surface becomes uniform due to the thermal conduction of water. Therefore, even if a heater is installed in only one location, at the bottom, the water temperature becomes uniform. However, since the heating medium water must be heated in addition to the cooking object, extra energy is required and it also takes time to heat the water. The cooking device 1 of this embodiment has a structure that allows temperature control of the heating container in 1°C increments without using liquid such as water, and is also highly energy efficient.

[0087] In the cooking device 1 of this embodiment, a temperature sensor 40 (rod-shaped probe 44) is inserted into the object 100 to measure the temperature inside the object 100 and monitor the cooking time while cooking, thereby eliminating temperature variations inside the object 100. In addition, by managing the cooking time of the object 100, sterilization control of the object 100 can be performed, and a safe object 100 can be provided.

[0088] In the cooking device 1 of this embodiment, a temperature sensor (first temperature sensor) 40 connected by a cable 42 is used instead of a wireless thermometer, so there is no need to use components such as wireless devices, and the number of components can be reduced.

[0089] In addition to the above-mentioned Patent Document 1, cooking devices with various structures and functions have been proposed, but from the viewpoint of structure and control, there are significant differences between these and the cooking device 1 of this embodiment.

[0090] [Structural perspective] For example, Japanese Patent Application Laid-Open Publication No. 2014-157820 describes a cooking device in which food is placed in a resin bag and placed in water, which is then heated to 45°C to 85°C. However, because the device cooks food by placing it in water, it is not possible to insert a thermometer to measure the internal temperature of the food. In addition, it is necessary to prepare a pot filled with water, place the food and heating equipment inside, and cook, which takes up a lot of space. Furthermore, in order to heat the food, it is necessary to first heat the water, which results in the use of extra energy.

[0091] Furthermore, Japanese Patent Application Laid-Open No. 2019-017364 describes a yogurt maker that uses a container and a heater attached around it to heat food. However, although this is a cooking device that heats food using a heating container, it does not monitor the temperature of the center of the food.

[0092] Furthermore, JP 2017-515568 A describes a heating device that heats milk by placing a fluid in a container equipped with a heating unit and placing a baby bottle in the container. However, while this is a cooking device that heats a baby bottle by placing a fluid in a heating container, it does not monitor the temperature of the center of the milk. In addition, in order to heat the milk, it is necessary to heat a fluid such as water, which results in the use of extra energy.

[0093] Furthermore, JP 2018-138110 A describes a water bath cooking device that uses a wireless temperature sensor to detect the temperature of ingredients. However, because it is a water bath cooking device, it is necessary to first heat the water to heat the food, which results in the use of extra energy. Furthermore, because it uses a wireless temperature sensor, extra components are required for communication, resulting in a large number of components.

[0094] Furthermore, Registered Utility Model No. 3216774 describes a cooking device in which a food core temperature sensor is inserted from the boundary between the base and the lid. However, because the food core temperature sensor is inserted from the side of the food, it cannot be used for low-temperature cooking below 100°C, where moisture is released from the food, as water gets on the lower heater.

[0095] [Control perspective] For example, Japanese Patent Application Laid-Open No. 2011-085318 describes a cooker that uses steam to heat food, measuring the food temperature and measuring the time it remains above a set value. However, while the document measures the food temperature and measures the time, it does not specify changing the cooking chamber temperature after the food temperature reaches the set temperature.

[0096] Furthermore, WO 1997 / 003323 describes multiple temperature detection means for detecting the temperatures of multiple ingredients in a high-frequency cooker and a control method. However, although it clearly describes a method for heating multiple ingredients while measuring the temperatures of the ingredients using a temperature sensor, it does not specify a specific method for controlling the heating of the cooking device.

[0097] Furthermore, Japanese Patent Laid-Open Publication No. 6-193884 describes a high-frequency cooking device that has multiple food temperature measuring means and controls heating based on two set temperatures: a limit temperature LT1 and a lower temperature LT2. However, while it clearly states that the high-frequency cooking device will stop or irradiate high-frequency waves when the limit temperature is reached, it does not clearly state that the set temperature (set output) of the cooking chamber will be changed when the temperature of the food reaches the set temperature.

[0098] Although the above description has been given based on the illustrated embodiments, the technology of the present invention is not limited to the above-described embodiments and modifications, and may be variously changed, substituted, or modified within the scope of the spirit of the technical idea. Furthermore, if the technical idea can be realized in a different way due to technological advances or other derived technologies, it may be implemented using that method. Therefore, the claims cover all embodiments that may fall within the scope of the technical idea.

[0099] For example, the cooking device of this embodiment can be applied to both a home cooking device and a commercial cooking device.

[0100] For example, the lid member may be detachably attached to the heating container, or may be fixed to the heating container with a hinge or the like. That is, the lid member may be configured to switch between covering and exposing the open storage portion of the heating container. However, a lid member that is detachable from the heating container provides greater flexibility in installation and is easier to assemble with the rod-shaped probe of the temperature sensor attached. [Explanation of symbols]

[0101] 1 Cooking equipment 10. Cabinet 11 Support legs 12 Start / Stop Switch 13 Dial switch (cooking mode selection section) 14 Display panel 15 Mounting surface 16 Temperature sensor support 16X snap fit part 20 Heating container (heating tank) 21 Open storage area 22 Heating section (heating surface, heater) 23 Heating container temperature sensor (second temperature sensor) 30 Lid member 31 Slit (opening) 32 Mounting surface 40 temperature sensor (first temperature sensor) 41 Connector 42 Cable 43 Intermediate support part 44 Rod-shaped probe 44X Tip needle (needle-shaped sensor) 50 control section 100 Cooking Targets

Claims

1. A heating container that accommodates an object to be cooked and has a heating unit that heats the object to be cooked; a temperature sensor for measuring the internal temperature of the object to be cooked contained in the heating container; a control unit that controls the temperature of the heating unit of the heating container based on the internal temperature of the object to be cooked measured by the temperature sensor; and the control unit sets the temperature of the heating unit of the heating container to a first temperature that is equal to or higher than a predetermined cooking target temperature, and when the internal temperature of the cooking target measured by the temperature sensor reaches the cooking target temperature, sets the temperature of the heating unit of the heating container to a second temperature that is equal to or higher than the cooking target temperature and lower than the first temperature, and continues heating at the second temperature for a predetermined time. A cooking device characterized by:

2. The control unit lowers the temperature of the heating unit of the heating container when the internal temperature of the object to be cooked measured by the temperature sensor exceeds an upper threshold value that is higher than the set temperature of the object to be cooked, and raises the temperature of the heating unit of the heating container when the internal temperature of the object to be cooked measured by the temperature sensor falls below a lower threshold value that is lower than the set temperature of the object to be cooked, thereby maintaining the internal temperature of the object to be cooked within a predetermined range based on the set temperature of the object to be cooked. The cooking device according to claim 1 .

3. the temperature of the heating unit of the heating container, which is lowered after exceeding the upper threshold, is lower than the temperature of the heating unit of the heating container, which is raised after falling below the lower threshold; The cooking device according to claim 2 .

4. the control unit changes the setting of the temperature of the heating unit of the heating container when a predetermined setting change timer has elapsed after the setting change condition of the temperature of the heating unit of the heating container is satisfied.

4. The cooking device according to claim 2 or 3.

5. The heating device further includes a second temperature sensor that measures the temperature of the heating container in addition to the first temperature sensor as the temperature sensor, the control unit controls the temperature of the heating unit of the heating container based on the measurement results of the first and second temperature sensors. The cooking device according to any one of claims 1 to 4.

6. The cooking mode selection unit selects either a first cooking mode in which the temperature of the heating unit of the heating container is controlled based on the internal temperature of the object to be cooked measured by the temperature sensor, or a second cooking mode in which the temperature of the heating unit of the heating container is controlled without measuring the internal temperature of the object to be cooked. The cooking device according to any one of claims 1 to 5.

7. In the first cooking mode, the heating temperature and heating time of the heating unit of the heating container are controlled after the internal temperature of the object to be cooked measured by the temperature sensor reaches a predetermined set temperature of the object to be cooked; In the second cooking mode, the heating temperature and heating time of the heating unit of the heating container are controlled according to a manual setting or an automatic setting depending on the object to be cooked. The cooking device according to claim 6 .

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