Heating Regulator

Abstract

To provide a cooker capable of selecting a heating pattern according to a food material to be cooked and a dish to be cooked.SOLUTION: A cooker of the present invention includes a pot 4 that can store a material S to be cooked including seasoning liquid, a bottom surface heater 6 for heating the pot 4, and decompression means 23 for subjecting the inside of the pot 4 to decompression and deaeration. Cooking can be carried out by a plurality of heating patterns combining a heating time by the bottom surface heater 6, a maintenance temperature of the bottom part of the pot 4, and the pressure inside the pot 4 by the decompression means 23. A main screen G1 of display means 35 is provided for selecting a specific heating pattern out of the plurality of heating patterns.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a cooking device capable of heating and cooking food contained in a pot. [Background technology]

[0002] For example, Patent Document 1 discloses an example of this type of cooking device, which cooks food stored in a pressure cooker with a pressure-resistant structure using an automatic stewing menu that includes at least two consecutive cooking steps: a high-pressure cooking step in which food is cooked under high pressure at a predetermined temperature inside the pressure cooker, near a first temperature that is higher than 100°C, the boiling temperature under normal atmospheric pressure; and a stewing cooking step in which food is stewing cooked at a second temperature inside the pressure cooker that is lower than 100°C after the high-pressure cooking step is completed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-261476 Summary of the Invention [Problem to be solved by the invention]

[0004] When the food to be cooked is a root vegetable such as daikon radish, taro, lotus root, or carrot, if the temperature of the food is suddenly raised above 80°C, most of the pectin methylesterase enzyme contained in the food will be destroyed and lose its function, making the food more likely to fall apart or lose its shape. Furthermore, when the food is stewed vegetables or when making vegetable broth, if the temperature of the food is suddenly raised above 90°C, the liquid in the food may boil, causing the food to fall apart. However, Patent Document 1 only offers a heating pattern that raises the temperature inside the pressure cooker to around a first temperature higher than 100°C, making it impossible to select a heating pattern appropriate for the food or dish, especially when the food is vegetables.

[0005] SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a cooking device that allows selection of a heating pattern according to the ingredients to be cooked and the type of dish being cooked. [Means for solving the problem]

[0006] The cooking device of the present invention comprises a pot capable of accommodating food containing a seasoning liquid, a heating means for heating the pot, and a decompression / deaeration means for decompressing and degassing the inside of the pot, and is capable of cooking food using a plurality of heating patterns that combine the heating time by the heating means, the temperature at which the seasoning liquid is maintained, and the pressure inside the pot by the decompression / deaeration means. ,before The cooking device is provided with a selection means for selecting a specific heating pattern from the plurality of heating patterns, and the specific heating pattern is characterized in that, while the inside of the pot is depressurized and degassed by the depressurization and degassing means, the temperature of the seasoning liquid is raised to a first temperature by the heating means and maintained for a first period of time, after the first period has elapsed, the pressure inside the pot is increased to atmospheric pressure or higher by the heating means and the seasoning liquid is boiled for a second period of time by the heating means, after the second period has elapsed, the temperature of the seasoning liquid is lowered to a second temperature of 90°C or less, and when the temperature of the seasoning liquid reaches the second temperature, the temperature of the seasoning liquid is maintained at the second temperature by the heating means while the inside of the pot is depressurized and degassed by the depressurization and degassing means. [Effects of the Invention]

[0007] According to the cooking device of the present invention, it is possible to select a heating pattern according to the ingredients to be cooked and the dish to be cooked. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a schematic vertical cross-sectional view of a cooking device showing an embodiment of the present invention. [Figure 2] FIG. 10 is a block diagram showing the electrical configuration of the same. [Figure 3] FIG. [Figure 4]This is a graph showing the changes over time in the detected temperature of the pot temperature sensor, the detected temperature of the lid temperature sensor, the output of the lid heater, the output of the bottom heater, and the output of the pressure reducing means during the cooking process and the keeping warm process when "Boiled Daikon" is selected in the cooking menu and "Standard" is selected in the cooking course. [Figure 5] This is a graph showing the changes over time in the detected temperature of the pot temperature sensor, the detected temperature of the lid temperature sensor, the output of the lid heater, the output of the bottom heater, and the output of the pressure reducing means during the cooking process and the keeping warm process when ``Vegetable Broth'' is selected in the cooking menu and ``Standard'' is selected in the cooking course. [Figure 6] This is a graph showing the changes over time in the detected temperature of the pot temperature sensor, the detected temperature of the lid temperature sensor, the output of the lid heater, the output of the bottom heater, and the output of the pressure reducing means during the cooking process and the keeping warm process when "sweet potato" is selected in the cooking menu and "standard" is selected in the cooking course. [Figure 7] This is a graph showing the changes over time in the detected temperature of the pot temperature sensor, the output of the lid heater, the output of the bottom heater, and the output of the pressure reducing means during the cooking process and the keep warm process when scheduled cooking is selected. DETAILED DESCRIPTION OF THE INVENTION

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

[0010] 1 to 7 show one embodiment of the cooking device of the present invention. First, the overall configuration of the cooking device in this embodiment will be described with reference to Fig. 1. Reference numeral 1 denotes a main body with an open top, and reference numeral 2 denotes an openable lid that covers the open top of main body 1, with main body 1 and lid 2 forming the external appearance of the cooking device. Main body 1 has an inner frame 3 that serves as a pot accommodating section with an open top, and when lid 2 is opened, a cylindrical pot 4 with a bottom that accommodates food S to be cooked can be detachably accommodated therein. When pot 4 is placed in main body 1 and lid 2 is closed, inner lid 5 attached to the underside of lid 2 closes the open top of pot 4.

[0011] The base material of pot 4 is an aluminum-based material with excellent thermal conductivity, and a heating element made of a magnetic stainless steel material with excellent heat generation by induction heating is joined to the outer surface of the base material from the lower side to the bottom. The inner frame 3 is also made of metal, and is formed into a cylindrical shape with a bottom so that there is a space between it and the pot 4 placed inside. Therefore, when pot 4 is placed inside inner frame 3, it is configured so that it is suspended from inner frame 3.

[0012] A bottom heater 6, which is an IH (induction heating) heater, is disposed on the outer surface of the inner frame 3, which faces the bottom surface from the lower side of the pot 4, as a heating means for heating the pot 4 in order to cook the food S. When a high-frequency current is supplied to this bottom heater 6, the alternating magnetic field generated by the bottom heater 6 causes the magnetic material attached to the outer surface of the pot 4 to heat up, thereby heating the food S in the pot 4 during cooking and keeping warm.

[0013] Additionally, side heater 7, which is a cord heater, is disposed as heating means on the outer surface of inner frame 3 facing the upper side of pot 4. When side heater 7, which serves as auxiliary heating means for pot 4, is energized, radiant heat from this side heater 7 heats mainly the upper side of pot 4.

[0014] An insertion hole 3a is provided in the center of the inner frame 3, and a thermistor-type pot temperature sensor 8 is arranged in the main body 1, passing through this insertion hole 3a and abutting the outer bottom surface, which is the outer surface of the bottom of the pot 4. The pot temperature sensor 8, which serves as a pot temperature detection means, detects the temperature of the bottom of the pot 4, and the control means 31 (see Figure 2), which will be described later, is configured to control the bottom heater 6 mainly based on the temperature detected by the pot temperature sensor 8.

[0015] The top surface of the lid 2 is provided with a steam vent 11 that discharges steam generated from the food S in the pot 4 to the outside of the cooker. In addition, a lid operating body 12 serving as a lid opening means is disposed in an exposed state on the front upper surface of the lid 2. When this lid operating body 12 is pushed, the engagement between the main body 1 and the lid 2 is released, and the lid 2 is opened by a hinge spring (not shown) located at the rear top of the main body 1, with a hinge shaft 13 located at the lower rear of the lid 2 as the rotation center.

[0016] The lid 2, which opens and closes the upper opening of the main body 1, is equipped with a thermistor-type lid temperature sensor 15 that detects the temperature of the inner lid 5, and a lid heater 16, such as a cord heater. In this embodiment, the lid heater 16 heats the inner lid 5 to increase the temperature inside the inner lid 5 and the pot 4, and functions as a lid heating means. When the inner lid 5 is attached to the lid 2, the lid temperature sensor 15 comes into contact with the top surface of the inner lid 5, and the lid heater 16 is positioned opposite the top surface of the inner lid 5. The control means 31 is configured to control the output of the lid heater 16 mainly based on the temperature detected by the lid temperature sensor 15.

[0017] Inner lid 5 is made of a metal material and has a disk shape with approximately the same diameter as the upper opening of pot 4, and a lid gasket 17 serving as an elastic member is attached to the entire outer periphery of inner lid 5 to seal the gap between pot 4 and inner lid 5. When lid 2 is closed, this lid gasket 17 abuts against the upper surface and inner side surface of the upper end portion, which is the opening of pot 4, thereby sealing the gap between pot 4 and inner lid 5. Note that lid gasket 17 is configured to continue to seal the gap between pot 4 and inner lid 5 when the lid is closed, even when the pressure inside pot 4 is reduced or increased.

[0018] A steam hole 18 is provided in the approximate center of inner lid 5, which forms the underside of lid 2. A steam exhaust path 19 is formed connecting steam port 11 and steam hole 18, providing a passageway for releasing steam generated within pot 4 to the outside. A pressure adjustment unit 21 is disposed above steam hole 18. Pressure adjustment unit 21 adjusts the pressure within pot 4 by opening and closing steam hole 18, and is equipped with a pressure sensor 22 as a pressure detection means for detecting the pressure within pot 4. When steam within pot 4 is to be released to the outside, pressure adjustment unit 21 opens steam hole 18, which it had previously blocked, thereby opening steam exhaust path 19, thereby maintaining the interior of pot 4 at atmospheric pressure regardless of whether pot 4 is being heated. When the interior of pot 4 is to be pressurized, pressure adjustment unit 21 closes steam hole 18, thereby closing steam exhaust path 19, and all openings of pot 4 are sealed. Here, when pot 4 is heated by bottom heater 6 and side heater 7, the food S inside pot 4 is also heated, and steam generated from the food S fills pot 4, increasing the internal pressure of pot 4 and maintaining the pressure inside pot 4 at or above atmospheric pressure. Therefore, pressure adjustment unit 21 also functions as a pressure adjustment valve that pressurizes the pressure inside pot 4.

[0019] Reference numeral 23 denotes a pressure reduction means for reducing the pressure inside pot 4 below normal atmospheric pressure when lid 2 is closed to main body 1. Inner lid 5 is provided with pressure reduction hole 24, and a passage (not shown) is formed connecting pressure reduction hole 24 and pressure reduction means 23. Pressure reduction adjustment valve 25 is disposed above pressure reduction hole 24. Pressure reduction adjustment valve 25 opens pressure reduction hole 24 to open the passage when pressure reduction means 23 is activated. Specifically, after pot 4 is placed in inner frame 3 and lid 3 is closed so that inner lid 5 covers the open top surface of pot 4, pressure adjustment unit 21 closes steam exhaust passage 19. Pressure reduction adjustment valve 25 opens pressure reduction hole 24 to open the passage, and pressure reduction means 23 operates to reduce the internal pressure of sealed pot 4. Alternatively, when the pressure inside pot 4 drops below atmospheric pressure by a certain value, pressure reduction means 23 may be stopped from operating, and pressure reduction adjustment valve 25 closes pressure reduction hole 24 to close the passage, maintaining the pressure reduction state inside pot 4.

[0020] Furthermore, when returning the pressure inside pot 4 from a reduced pressure state to the same atmospheric pressure as the outside air, the operation of pressure reduction means 23 is stopped, pressure reduction adjustment valve 25 closes pressure reduction hole 24 to block the path, and then pressure adjustment unit 21 opens steam hole 18, which had been blocked, to open steam exhaust path 19. In other words, pressure adjustment unit 21 also serves as a pressure return means for returning the pressure inside pot 4 from a reduced pressure state to atmospheric pressure.

[0021] FIG. 2 shows the electrical configuration of the cooking appliance of this embodiment. In the figure, reference numeral 31 denotes a control means incorporated inside the main body 1 or the lid 2. The control means 31 includes a control IC constituting a microcomputer, a storage means 32 such as a readable / writable memory for storing various information and data, a timing means 33 such as a timer for measuring time, and drive elements for each component. An input port of the control means 31 is electrically connected to the pan temperature sensor 8, the lid temperature sensor 15, the pressure sensor 22, and an operating means 34. An output port of the control means 31 is electrically connected to the bottom heater 6, the side heater 7, the lid heater 16, the pressure adjustment unit 21, the pressure reduction means 23, the pressure reduction adjustment valve 25, and a display means 35.

[0022] Display means 35 displays various information related to cooking and is composed of, for example, an LCD (Liquid Crystal Display). Operation means 34 is used to select and set cooking menus such as dish menus and cooking courses, as well as various settings, and is composed of, for example, a touch sensor and is disposed above display means 35. The user can select and set these cooking menus and various settings by operating operation means 34 while checking the information displayed on display means 35.

[0023] In the operation means 34, for example, a plurality of components are arranged as touch keys, each of which is formed by connecting a transparent electrode portion made of a conductive polymer with a contact portion connected to a control PC board (not shown) on which the display means 35 and the operation means 34 are mounted, via pattern wiring. When a touch operation is performed on any of a plurality of button display portions displayed on the display means 35 via the operation means 34, a touch key arranged above the button display portion and corresponding to the button display portion is touched and the button display portion is selected.

[0024] Control means 31 receives operation signals from operation means 34 and detection signals from pan temperature sensor 8, lid temperature sensor 15, and pressure sensor 22, and outputs a display control signal to display means 35 at a predetermined timing based on the timing of built-in timer means 33, and also outputs heating control signals to bottom heater 6, side heater 7, and lid heater 16, respectively, and outputs drive control signals to pressure adjustment unit 21, pressure reduction means 23, and pressure reduction adjustment valve 25, respectively. These functions are realized by control means 31 reading a program pre-recorded in memory means 32, and control means 31 is equipped with cooking control means 37, keep-warm control means 38, and display control means 39 as functions in the control sequence of this program.

[0025] In response to a cooking start command from the operating means 34, the cooking control means 37 executes a cooking process that sequentially performs the following steps: a vacuum degassing heating step in which the inside of the pot 4 is decompressed and degassed, and the liquid of the food S contained in the pot 4 is heated to a predetermined temperature and maintained at that temperature; a boiling heating step in which the liquid of the food S is heated to a boiling temperature; a continuous boiling heating step in which the liquid of the food S is maintained at a temperature below 90°C, such as 90 to 70°C, or a temperature that will not boil even when the inside of the pot 4 is decompressed, thereby cooking and heating the food S in the pot 4 at a desired pressure. Note that depending on the cooking method described below, the inside of the pot 4 may be pressurized or at atmospheric pressure during the continuous boiling heating step or the simmering heating step. The cooking process is not limited to those described above, and other steps may be added.

[0026] The heat retention control means 38 controls the heat retention heating process to keep the food S in the pot 4 at a predetermined heat retention temperature. The display control means 39 generates various control signals based on the operation signal from the operation means 34 and controls the display operation of the display means 35.

[0027] Fig. 3 is a plan view showing an example of the display means 35. Referring to Fig. 3, the main screen G1 will be explained. At the top, a button display B1 containing the words "Food Menu" and a setting display D2 for the "Food Menu" are arranged side by side. Here, the setting display D2 for the "Food Menu" displays information about the selected food menu, and in Fig. 3, "Boiled Daikon Radish" is displayed.

[0028] The "Cooking Menu" button display section B1 is operated when selecting a "Cooking Menu" for the cooking method. When the "Cooking Menu" button display section B1 is touched, the display control means 39 controls the display means 35 to transition to a separate screen, a cooking menu selection screen (not shown), from which a cooking menu such as "Stewed Daikon Radish," "Vegetable Broth," "Sweet Potato," "Meat," or "Fish" can be selected. The cooking menu selection screen may be configured to be displayed on the main screen G1 instead of a separate screen. When a cooking menu is selected on this cooking menu selection screen, the display control means 39 controls the display means 35 to transition to the main screen G1 and display the selected cooking menu on the "Cooking Menu" setting display D2.

[0029] Additionally, below the "Cooking Menu" button display B1 and the "Cooking Menu" setting display D2, a button display B3 containing the words "Cooking Course" and a "Cooking Course" setting display D4 are arranged side by side. Here, the "Cooking Course" setting display D4 displays information about the selected cooking course, and in Figure 3, "Standard" is displayed.

[0030] The "cooking course" button display section B3 is operated when selecting a cooking method "cooking course." When the "cooking course" button display section B3 is touched, the display control means 39 controls the display means 35 to transition to a separate cooking course selection screen (not shown) from which cooking courses such as "standard," "firm," and "soft" can be selected. The cooking course selection screen may be configured to be displayed on the main screen G1 rather than a separate screen. When a cooking course is selected on this cooking course selection screen, the display control means 39 controls the display means 35 to transition to the main screen G1 and display the selected cooking course on the "cooking course" setting display D4.

[0031] Additionally, below the "Cooking Course" button display B3 and the "Cooking Course" setting display D4, a "Remaining Time" setting display D5 and a "Cooking Time" setting display D6 are arranged side by side. Above the "Remaining Time" setting display D5, a text display D7 reading "Remaining Time" is arranged, suggesting that the setting display D5 indicates the time remaining until the end of the cooking process. Above the "Cooking Time" setting display D6, a text display D8 reading "Cooking Time" is arranged, suggesting that the setting display D5 indicates the time remaining until the end of the cooking process according to the currently displayed cooking menu. The "Remaining Time" setting display D5 displays information about the time remaining until the end of the cooking process according to the currently displayed cooking menu. A countdown begins when cooking begins, and in FIG. 3, it displays "20 minutes." The "Cooking Time" setting display D6 displays the time remaining until the end of the cooking process according to the currently displayed cooking menu, displaying "45 minutes" in FIG. 3.

[0032] Also, under the "remaining time" setting display D5 and the "cooking time" setting display D6, A button display section B11 containing the word "Start cooking" and a button display section B12 containing the word "Off" are displayed side by side.

[0033] The "OFF" button display section B12 is operated when stopping the cooking process or the keep-warm process, and when the "OFF" button display section B12 is touched, the cooking control means 37 and the keep-warm control means 38 stop heating the food S to be cooked in the main body 1 and perform control to turn off the state.

[0034] The "Start cooking" button display section B11 is operated when starting cooking, and when the "Start cooking" button display section B11 is touched, the currently selected cooking menu and cooking course settings displayed on the main screen G1 are stored in the memory means 32 as the current cooking method settings, and the cooking control means 37 controls the start of cooking of the food S to be cooked in the main body 1 using the current cooking method settings stored in the memory means 32.

[0035] In the cooking device of this embodiment, heating patterns as cooking methods corresponding to the set cooking menu and cooking course settings are stored in memory means 32, and the cooking menu and cooking course settings for the heating patterns stored in memory means 32 are selectably displayed on display means 35, and by making these settings, the heating pattern is selected and set. Cooking control means 37 controls bottom heater 6, side heater 7, and lid heater 16, which serve as heating means, for each heating pattern setting, and control means 31 controls pressure adjustment unit 21, pressure reduction means 23, and pressure reduction adjustment valve 25 for each heating pattern setting, thereby controlling cooking and performing automatic cooking.

[0036] Figures 4 to 8 are graphs showing the changes over time in the temperature t1 detected by the pot temperature sensor 8 as the pot temperature, the temperature t2 detected by the lid temperature sensor 15 as the temperature inside the pot, the output of the lid heater 16, the output of the bottom heater 6, and the output of the pressure reducing means 23 during the cooking process and the keeping warm process of the heating cooker of this embodiment.

[0037] The operation of the cooking and warming processes of the cooking cooker configured as described above will now be explained. First, the food S to be cooked is placed in the pot 4, which is then set in the inner frame 3 of the main body 1, and the lid 2 is then closed. Around the same time, when the power plug of the cooking cooker is inserted into an outlet and power is applied, the cooking cooker enters an initial off (standby) state in which neither the cooking process nor the warming process is being performed.

[0038] Here, each time the operating means 34 is operated, the setting of the heating pattern is changed by the display control means 39. The changed setting is displayed on the display means 35 by the display control means 39 each time, and the user can visually confirm it.

[0039] For example, when the cooking appliance is off, touching the "Cooking Menu" button display B1 causes the display unit 35 to transition to a cooking menu selection screen. Then, when a cooking menu, such as "Boiled Daikon Radish," is selected on this cooking menu selection screen, the display unit 35 transitions to the main screen G1, and the display in the "Cooking Menu" setting display D2 changes to the selected cooking menu, such as "Boiled Daikon Radish." Similarly, touching the "Cooking Course" button display B3 causes the display unit 35 to transition to a cooking course selection screen. Then, when a cooking course, such as "Standard," is selected on this cooking course selection screen, the display unit 35 transitions to the main screen G1, and the display in the "Cooking Course" setting display D4 changes to the selected cooking course, such as "Standard." The display control unit 39 then displays the cooking process times for the cooking menu and cooking course heating pattern currently displayed on the main screen G1, stored in the storage unit 32, on the "Cooking Time" setting display D6. For example, as shown in Figure 3, when the cooking menu is "boiled radish" and the cooking course is "standard," the cooking time for this cooking method, "45 minutes," stored in the memory means 32, is displayed on the "cooking time" setting display D6.

[0040] Then, when the "Start Cooking" button display B11 is touched after setting the "Cooking Menu" and "Cooking Course", the cooking control means 37 determines that the cooking menu displayed on the "Cooking Menu" setting display D2 and the cooking course corresponding to the selected button display B4 to B7 are the selected cooking menu and cooking course, and performs each of the cooking steps of the reduced pressure degassing heating step, boiling heating step, continued boiling heating step, and simmering heating step on the food S to be cooked in the pot 4 in accordance with the heating pattern corresponding to the set cooking method as the current cooking method setting.

[0041] The display control means 39 also displays the display on the "remaining time" setting display D5 of the "cooking time" setting display D6 at the start of cooking, so that if the cooking menu is "boiled radish" and the cooking course is "standard," for example, "45 minutes" is displayed on the "remaining time" setting display D5. The display control means 39 then controls the display means 35 to count down and display the time displayed on the "remaining time" setting display D5 based on the time measured by the timing means 33. This allows the user to grasp the approximate cooking time as the cooking process progresses, and the remaining time until cooking is completed is displayed in minutes, improving convenience.

[0042] Referring to FIG. 4, the heating patterns for the cooking process and the keep-warm process when "Boiled Daikon Radish" is selected from the menu and "Standard" is selected as the cooking course will be described. When the cooking process begins, the process transitions to the decompression degassing process, and cooking control means 37 controls bottom heater 6 and side heater 7 to continuously energize, intensely heating the food S in pot 4. Control means 31 also controls pressure adjustment unit 21 to close steam vent 18. In this state, control means 31 controls pressure reduction adjustment valve 25 to open decompression vent 24 based on pressure detection by pressure sensor 22, and also continuously operates decompression means 23 to perform a vacuum, removing air from inside the sealed pot 4 with decompression means 23. Then, based on pressure detection by pressure sensor 22, rice cooking control means 53 controls decompression means 23 to maintain a decompressed state in which the pressure inside pot 4 is reduced from atmospheric pressure (1 atm) to a certain value or less, for example, 0.6 to 0.7 atm. In this way, the inside of pot 4 is kept in a reduced pressure state throughout the entire period of the reduced pressure deaeration heating step.

[0043] Thereafter, when the cooking menu is, for example, "boiled radish," the cooking control means 37 receives a temperature detection signal from the pan temperature sensor 8 that detects that the detected temperature t1 has reached the enzyme activity promotion temperature Te(1) of 50 to 70°C, preferably a predetermined temperature of 60 to 70°C.The cooking control means 37 determines that the temperature of the food S to be cooked has reached the enzyme activity promotion temperature Te(1), at which a peptin hardening enzyme such as peptin methylesterase (PME) is activated and pectin, a polysaccharide found in vegetables and other plants as the main component of pectic substances that serve as binding substances between cells, hardens, and controls the bottom heater 6 to be turned on or off so that the detected temperature t1 of the pan temperature sensor 8 is maintained at this enzyme activity promotion temperature Te(1) until the end of the vacuum degassing process.

[0044] The cell walls of vegetables and fruits contain pectin, a polysaccharide that acts as an adhesive between cells and maintains the shape of the vegetable. This pectin has the property of breaking down when heated, and as the pectin breaks down through a chemical reaction, the bonds between cells break down, causing the vegetable to soften. In addition, the heat from cooking destroys the vegetable cells themselves, so when vegetables are heated, they become soft.

[0045] It is also known that peptin scleroenzymes such as peptin methylesterase (PME) affect the firmness of vegetables. When peptin scleroenzymes are activated during cooking, they tend to harden, whereas when peptin scleroenzymes are inactive, they tend to soften. For example, pectin methylesterase is inactive below 50°C. At temperatures between 50 and 70°C, it becomes activated by reacting with electrolytes released from the cells as the vegetable cell walls are destroyed. At temperatures above 80°C, most of the pectin methylesterase enzyme is destroyed and loses its function. Therefore, by maintaining the vegetable (the food being cooked) at 50 to 70°C and activating the pectin methylesterase for a certain period of time, the vegetable's skeleton can be strengthened, preventing the food from falling apart or losing its shape. Furthermore, because a lower temperature of the food (S) requires more time for the seasoning liquid to penetrate the food, a higher predetermined temperature, such as the aforementioned 60 to 70°C, is preferred.

[0046] The time Ti(1) for the vacuum degassing step varies depending on the cooking course, the enzyme activity promotion temperature Te(1), and the type and amount of ingredients and seasoning. For example, when the cooking menu is "boiled radish" and the cooking course is "standard," it is set to, for example, 45 to 75 minutes. Depending on the cooking course, the time Ti(1) for the vacuum degassing step may be set to another time, such as 90 minutes. By carrying out this type of heat cooking for a period of time, such as around 60 minutes, depending on the ingredients, for example, when the ingredients to be cooked S are root vegetables such as daikon radish, taro, lotus root, or carrot, the seasoning can penetrate the interior of the ingredients and soften them to an edible state.

[0047] In this way, the purity of the liquid is increased by removing the gas contained in the liquid during the vacuum degassing and heating process. Furthermore, by reducing the pressure inside the pot 4, the air pressure on the liquid surface is reduced, lowering the boiling point of the liquid while also activating the movement of water molecules below this boiling point. This also removes the gas contained in the ingredients of the food S, promoting the penetration of the liquid into the ingredients. Furthermore, if the ingredients of the food S are vegetables, volatile components contained in the vegetables that impair the taste can be removed. For example, if the ingredients are radishes, the volatile isothiocyanates that make the radishes bitter can be removed by removing them. This eliminates the need for pre-boiling, shortening the cooking time and eliminating the need for pre-boiling.

[0048] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the time Ti(1) of the vacuum degassing step has elapsed, the cooking step transitions to the next boiling heating step.

[0049] When the process shifts to the boiling heating step, cooking control means 37 controls bottom heater 6 and side heater 7 to be continuously energized again, strongly heating food S in pot 4 until boiling of food S is detected. Control means 31 also stops the operation of pressure reduction means 23, controls pressure reduction adjustment valve 25 to close pressure reduction hole 24, and controls pressure adjustment unit 21 to open steam hole 18. This returns the pressure inside pot 4 to atmospheric pressure, and as shown in Figure 4, detected temperature t1 detected by pot temperature sensor 8 and detected temperature t2 detected by lid temperature sensor 15 gradually rise.

[0050] Thereafter, when cooking control means 37 receives a temperature detection signal from pan temperature sensor 8 detecting that detected temperature t1 has reached a predetermined temperature, for example, near 80°C, or when cooking control means 37 calculates from the temperature detection from pan temperature sensor 8 that the rate of temperature rise of pan 4 has reached a predetermined value, cooking control means 37 receives a temperature detection signal from lid temperature sensor 15 to detect the boiling of food S. Then, when cooking control means 37 receives a temperature detection signal from lid temperature sensor 15 detecting that detected temperature t2 has reached a predetermined value, for example, near 100°C, or when cooking control means 37 calculates from the temperature detection from lid temperature sensor 15 that the rate of temperature rise of inner lid 5 has reached a predetermined value, cooking control means 37 determines that the boiling of food S has been detected and proceeds to the next boiling continuation heating step.

[0051] In the continuous boiling heating step, cooking control means 37 controls the supply of electricity to lid heater 16 to prevent condensation on inner lid 5, and controls the on / off of bottom heater 6 based on pressure detection from pressure sensor 22 and temperature detection from lid temperature sensor 15 to maintain temperature t1 detected by pot temperature sensor 8 at predetermined temperature Te(2), thereby maintaining the boiling state of food S. When the inside of pot 4 is to be pressurized in the continuous boiling heating step, control means 31 controls pressure adjustment unit 21 to close steam vent 18. Specifically, when the inside of pot 4 is to be at atmospheric pressure, cooking control means 37 controls the on / off of bottom heater 6 to maintain predetermined temperature Te(2) at 100°C, and when the inside of pot 4 is to be pressurized at approximately 2.0 atm, cooking control means 37 controls the on / off of bottom heater 6 to maintain predetermined temperature Te(2) at 120°C.

[0052] If the moisture in the food S in the pot 4 is completely evaporated, for example, the temperature of the food S rises rapidly, causing a sudden rise in the temperature of the bottom of the pot 4. When the cooking control means 37 receives a temperature detection signal from the pot temperature sensor 8 that detects that the detected temperature t1 has reached a predetermined temperature, for example 130°C, it determines that an abnormal temperature of the food S has been detected, and controls the bottom heater 6 and side heater 7 to stop powering on.

[0053] The time Ti(2) of the continuous boiling heating process and the predetermined temperature Te(2) maintained during the continuous boiling heating process are set according to preference, taking into consideration the cooking course, the breaking down of the ingredients, the chewiness, and the degree of flavor penetration. For example, when the predetermined temperature Te(2) is 120°C, the time Ti(2) is 1 minute; when the predetermined temperature Te(2) is 110°C, the time Ti(2) is 3 minutes; when the predetermined temperature Te(2) is 100°C, the time Ti(2) is 10 minutes; and so on. By changing the product of the time Ti(2) of the continuous boiling heating process and the predetermined temperature Te(2), the softness, chewiness, and degree of flavor penetration of the ingredients of the food S can be changed.

[0054] Thereafter, when the cooking control means 37 receives from the timing means 33 a signal indicating that the time Ti(2) of the continuous boiling heating step has elapsed, the cooking step transitions to the next stewing heating step.

[0055] During the stewing heating step, cooking control means 37 controls the temperature of the bottom of pot 4 based on temperature t1 detected by pot temperature sensor 8, lowering and maintaining temperature t1 detected by pot temperature sensor 8 to a predetermined temperature Te(3), for example, between 70 and 90°C. At the same time, based on the temperature detected by lid temperature sensor 15, lid heater 16 is controlled to prevent condensation from forming on inner lid 5, and side heater 7 is controlled to prevent condensation from forming on the sides of pot 4. Furthermore, if the inside of pot 4 is pressurized during the continuous boiling heating step, control means 31 controls pressure adjustment unit 21 to open steam vent 18. Thus, during the stewing heating step, pressurization is stopped, the inside of pot 4 is returned to atmospheric pressure, and the temperature of food S to be cooked is lowered and maintained below a predetermined temperature Te(3) of less than 100°C, allowing food S to be stewed and the flavor of the ingredients to penetrate without causing the ingredients to fall apart.

[0056] When the temperature of the food S drops below approximately 90°C (the boiling point at 0.7 atm) or below approximately 86°C (the boiling point at 0.6 atm), the liquid in the food S will not boil even if the pot 4 is decompressed and deaerated. Therefore, when the cooking control means 37 receives a temperature detection signal from the pot temperature sensor 8 indicating that the detected temperature t1 has reached the predetermined temperature Te(3), the control means 31 controls the pressure adjustment unit 21 to close the steam vent 18, and based on the pressure detected by the pressure sensor 22, controls the pressure reduction adjustment valve 25 to open the pressure reduction vent 24, thereby continuously operating the pressure reduction means 23 to perform vacuuming. This allows the flavor of the cooking liquid to be more fully absorbed after the ingredients of the food S have softened. Note that vacuuming the pot 4 may be incorporated into an automatic cooking recipe depending on the dish selected in the cooking recipe.

[0057] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the stewing heating step time Ti(3), for example 10 to 30 minutes, has elapsed, it controls the bottom heater 6 to turn off, ending the stewing heating step and completing the cooking step.Then, the heat retention control means 38 transitions to the heat retention step.

[0058] When the warming process begins, warming control means 38 controls the temperature of the bottom of pot 4 based on temperature t1 detected by pot temperature sensor 8 to maintain the temperature of pot 4 at a predetermined warming temperature, for example, between 60 and 80°C. At the same time, it controls lid heater 16 based on the temperature detected by lid temperature sensor 15 to prevent condensation from forming on inner lid 5, and controls side heater 7 to prevent condensation from forming on the sides of pot 4. Control means 31 also controls pressure adjustment unit 21 to close steam vent 18, and controls pressure reduction adjustment valve 25 to open pressure reduction hole 24 based on pressure detection by pressure sensor 22, thereby controlling pressure reduction means 23 to maintain a reduced pressure inside pot 4, for example, between 0.5 and 0.7 atm. This warming process prevents spoilage of food S cooked in the cooking process, while promoting the penetration of flavor into the ingredients of food S through the diffusion of the seasoning liquid, which is the liquid in food S, thereby promoting the maturation of food S.

[0059] Next, referring to Figure 5, we will explain the heating pattern of the cooking process when "Vegetable Broth" is selected in the cooking menu and "Standard" is selected in the cooking course. In this embodiment, when the cooking menu is a vegetable stew such as "Vegetable Broth," the cooking control means 37 is configured to set the temperature Te(1)' in the vacuum degassing process to 80 to 90°C and the time Ti(1)' for the vacuum degassing process to 10 to 30 minutes.

[0060] When the vacuum degassing process is started and the food S in the pot 4 is being heated strongly, the cooking control means 37 receives a temperature detection signal from the pot temperature sensor 8 that detects that the detected temperature t1 has reached a predetermined temperature Te(1)' of 80 to 90°C, and then controls the bottom heater 6 to be turned on and off so that the detected temperature t1 of the pot temperature sensor 8 is maintained at this predetermined temperature Te(1)' until the vacuum degassing process is completed.

[0061] The time Ti(1)' for the vacuum degassing step varies depending on the cooking course, the predetermined temperature Te(1)', and the types and amounts of ingredients and seasoning liquid. For example, when Te(1)' is 80°C, the time Ti(1)' may be set to 60 minutes, and when Te(1)' is 90°C, the boiling time may be shortened to 45 minutes. Here, if the vacuum degassing step is performed without reducing the pressure inside the pot 4 and the pressure is atmospheric, the boiling time may be further shortened to 35 minutes when Te(1)' is 98°C.

[0062] By strongly heating the food S to quickly pass the enzyme activity promoting temperature Te(1) that activates the peptin hardening enzyme in the vegetables mentioned above, and then simmering it in a reduced pressure degassing environment at a temperature of 80°C or higher at which pectin softens and below 90°C, the boiling point when reduced pressure is reached, the food can be prevented from falling apart due to boiling, particularly when simmering root vegetables, and the food can be made to have a moderate chewiness and the liquid seasoning in the food S can be absorbed more easily.

[0063] In this embodiment, when the liquid in the food S is water rather than a seasoning liquid, the predetermined temperature Te(1)' is set to between 80°C and below the boiling point. The value below the boiling point of this predetermined temperature Te(1)' may be changed depending on the pressure inside the pot 4. For example, when the pressure inside the pot 4 is 0.7 atm, the predetermined temperature Te(1)' may be set to below approximately 90°C, which is the boiling point at that time, and when the pressure inside the pot 4 is 0.6 atm, the predetermined temperature Te(1)' may be set to below approximately 86°C, which is the boiling point at that time. Furthermore, when the pressure inside the pot 4 is atmospheric pressure, the aforementioned value below the boiling point may be set to below 98°C, taking into account the influence of the altitude of the location of the cooking appliance.

[0064] When a liquid and a gas are in contact with each other, lowering the pressure on the gas side reduces the amount of gas dissolved in the liquid. Furthermore, heating the liquid causes the dissolved gas to evaporate. Therefore, in this embodiment, by depressurizing and degassing the pot 4 and heating the water serving as the food S while the air is removed from the pot 4, the dissolved chlorine contained in the water (if the water is tap water) and the volatile components contained in the vegetables (for example, isothiocyanate, the bitter component of radish) can be effectively exhausted to the outside of the cooking appliance, thereby extracting a vegetable broth, a vegetable stock with little anaerobic odor.

[0065] Next, referring to Figure 6, the heating pattern for the cooking process when "sweet potato" is selected in the cooking menu and "standard" is selected in the cooking course will be explained. In this embodiment, when the cooking menu includes starchy vegetables such as "sweet potato," "potato," "cassava," "corn," or "lotus root," the cooking control means 37 is configured to set the enzyme activation temperature Te(1)" to 40 to 60°C in the reduced pressure degassing process and the time Ti(1)" for the reduced pressure degassing process to 30 to 90 minutes.

[0066] First, the food S to be cooked is placed in the pot 4. The food S is made up of the starch-containing vegetables mentioned above, and the food S is cooked in an anhydrous state without adding any seasoning liquid or water to the pot 4, or with a small amount of seasoning liquid or water added.

[0067] When the vacuum degassing process has begun and the food S in the pot 4 is being strongly heated, the cooking control means 37 receives a temperature detection signal from the pot temperature sensor 8 detecting that the detected temperature t1 has reached the vicinity of the enzyme activation temperature Te(1)" of 40 to 60°C, preferably 45 to 55°C, and then controls the bottom heater 6 to be turned on and off so that the detected temperature t1 of the pot temperature sensor 8 is maintained at this enzyme activation temperature Te(1)" until the vacuum degassing process is completed.

[0068] The time Ti(1)" for the reduced pressure degassing step may be set to, for example, 30 to 90 minutes, and is varied depending on the cooking course, the enzyme activation temperature Te(1)", and the type and amount of ingredients (and seasoning). For example, when the cooking menu is "sweet potato" and the cooking course is "standard", it is set to 60 minutes. In this way, by maintaining the ingredients of the food item S at the enzyme activation temperature Te(1)" of 40 to 60°C during the vacuum degassing and heating process, starch saccharification enzymes such as β-amylase contained in the ingredients are activated, and this starch saccharification enzyme promotes the breakdown of the starch contained in the ingredients to produce maltose (malt sugar). Furthermore, by degassing the inside of pot 4 under reduced pressure, gas contained inside the ingredients of the food item S is degassed, preventing this gas from interfering with the transfer of heat. Furthermore, by degassing the inside of pot 4 under reduced pressure, the boiling point of water is lowered, increasing the movement of water molecules, reducing the temperature difference between the outer layer and the inner layer or interior of the ingredients, and heating the inside of the ingredients evenly, thereby increasing the sugar content, which is the sweetness of the ingredients as a whole.

[0069] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the time Ti(1) of the vacuum degassing step has elapsed, the cooking step transitions to the next boiling heating step or temperature increasing heating step.

[0070] As described above, the boiling heating step is a step up to boiling the food S to be cooked, but if cooking is performed in an anhydrous state without adding seasoning liquid or water to the pot 4, this step becomes the temperature increasing heating step. In the temperature increasing heating step, as in the boiling heating step, the cooking control means 37 controls the bottom heater 6 and side heater 7 to be continuously energized again, thereby intensely heating the food S to be cooked in the pot 4. The control means 31 also stops the operation of the pressure reducing means 23, controls the pressure reducing adjustment valve 25 to close the pressure reducing hole 24, and controls the pressure adjusting unit 21 to open the steam hole 18. Thereafter, when the cooking control means 37 receives a temperature detection signal from the pan temperature sensor 8 that detects that the detected temperature t1 has reached a predetermined temperature Te(2)" of 80°C or higher, at which the pectin contained in the food S softens, the cooking control means 37 proceeds to the next gelatinization / ripening heating process.Here, for example, when the cooking menu is "sweet potato" and the cooking course is "standard," the predetermined temperature Te(2)" is set to, for example, 80 to 120°C.

[0071] The boiling continuation process is a process for continuing the boiling of the food S to be cooked, but when cooking is performed in an anhydrous state, this process becomes the high-temperature maintenance heating process. In the high-temperature maintenance heating process, the cooking control means 37 controls the supply of electricity to the lid heater 16 to prevent condensation on the inner lid 5, and controls the on / off of the bottom heater 6 based on pressure detection from the pressure sensor 22 and temperature detection from the lid temperature sensor 15 so that the detected temperature t1 of the pot temperature sensor 8 maintains the predetermined temperature Te(2)". Here, since cooking is performed in an anhydrous state in the high-temperature maintenance heating process, the temperature of the bottom of the pot 4 rises, just as when the moisture in the food S in the pot 4 is removed. Therefore, the predetermined temperature Te(2)" may be set to, for example, 250°C, as in heater heating, which cooks using radiant heat from a heater or the like.

[0072] Furthermore, when the inside of pot 4 is pressurized during the high-temperature maintenance heating step, control means 31 controls pressure adjustment unit 21 to close steam vent 18. By pressurizing the inside of pot 4 in this manner, the breakdown of fibrous cells in the ingredients of food S to be cooked is promoted, and the starch contained in the ingredients can be gelatinized in a short period of time.

[0073] The time Ti(2)" of the high-temperature maintenance heating step is set depending on the level of pressurization and the predetermined temperature Te(2)" maintained during the high-temperature maintenance heating step, and can be set, for example, between 1 and 75 minutes. For example, when the cooking menu is "sweet potato" and the cooking course is "standard," the time Ti(2)" is set to 60 minutes and the predetermined temperature Te(2)" is set to 250°C. However, even when the same cooking menu is "sweet potato" and the cooking course is "standard," if cooking is performed under a pressure of approximately 1.4 atm, the time Ti(2)" may be set to 3 minutes and the predetermined temperature Te(2)" to 110°C, with an emphasis on gelatinizing the starch contained in the ingredients of the food item S. Furthermore, if you want to add a yolk due to the Maillard reaction in the ingredients of the food item S, or if you want to add a browned finish to the surface of the ingredients of the food item S, you can set it so that further cooking is performed after the pressurization in the pot 4 is released and atmospheric pressure is restored.

[0074] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the time Ti(2)'' of the high-temperature maintenance heating step has elapsed, the cooking step transitions to the next gelatinization and ripening heating step.

[0075] The stewing heating process is a process in which food S is stewed and the flavors of the ingredients are absorbed, but if cooking is done in an anhydrous state, this process becomes a gelatinization and ripening heating process. In the gelatinization and ripening heating process, cooking control means 37 controls the temperature of the bottom of pot 4 based on temperature t1 detected by pot temperature sensor 8, lowering temperature t1 detected by pot temperature sensor 8 to a predetermined temperature Te(3)" of, for example, 80 to 85°C, and at the same time controls lid heater 16 based on the temperature detected by lid temperature sensor 15 to prevent condensation from forming on inner lid 5, and also controls side heater 7 to prevent condensation from forming on the sides of pot 4. Furthermore, if the inside of pot 4 is pressurized in the continuous boiling heating process, control means 31 controls pressure adjustment unit 21 to open steam vent 18.

[0076] The time Ti(3)" for the gelatinization maturation heating step is set according to the level of pressure in the high-temperature maintenance heating step and the level of the predetermined temperature Te(2)". For example, if the high-temperature maintenance heating step involves cooking at atmospheric pressure inside the pot 4 for a time Ti(2)" of 60 minutes and a predetermined temperature Te(2)" of 250°C, the time Ti(3)" is set to 0 seconds, the cooking process is completed without the gelatinization maturation heating step, and the process moves on to the next keeping-warm step. Also, if the high-temperature maintenance heating step involves cooking at a pressure of approximately 1.4 atm for a time Ti(2)" of 3 minutes and a predetermined temperature Te(2)" of 110°C, the time Ti(3)" is set to 10 to 30 minutes depending on the degree of gelatinization of the starch contained in the ingredients of the food item S that the user desires.

[0077] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the time Ti(3)" has elapsed, it controls the bottom heater 6 to be turned off, ending the gelatinization / ripening heating process and completing the cooking process.Then, the heat retention control means 38 transitions to the heat retention process.

[0078] Next, referring to Figure 7, the heating pattern for the cooking process when scheduled cooking is selected will be explained. Conventionally, when using a cooking appliance such as an electric cooking pot to timer-preset the cooking of raw foods, particularly raw meat, fish, eggs, and seafood, if the temperature of the food item S is maintained at, for example, 65 to 80°C for a long period of time while the "scheduled cooking" is in standby, problems arise, such as the color of the food item S turning brown after cooking is complete, an unpleasant odor emanating from the food item S, and oxidation of the food item S, resulting in a loss of flavor and a deterioration in taste. These problems become more pronounced the longer the standby time. Furthermore, because the food item S transitions to a keep-warm process after the completion of "scheduled cooking" and the temperature is maintained at 65 to 80°C again, the problems described above become even more pronounced during the keep-warm process.

[0079] Therefore, in this embodiment, the cooking process of reserved cooking consists of three processes: a pre-cooking process, a reserved cooking process, and a finishing process, and the time of the reserved cooking process is configured to be variable so that the cooking process is completed at the reserved time.

[0080] The operation of the cooking process and the keep-warm process of the heating cooker configured as described above will now be described. When the operation means 34 is operated, a food menu, cooking course, and reservation time are input on the screen displayed on the display means 35, and the "Start Cooking" button display section B11 is touched, the cooking control means 37 starts reservation cooking of the food S to be cooked in the main body 1 using the current cooking method settings stored in the storage means 32. The reservation time to be input here may be configured to specify the end time when the cooking process will be completed by the cooking control means 37.

[0081] 7, the heating patterns for the pre-cooking process and the keep-warm process when a raw food item such as "meat," "fish," "egg," or "seafood" is selected from the menu and the cooking course is "standard" are explained. When the pre-cooking process begins, the process moves to the pre-cooking process, in which the cooking control means 37 controls the bottom heater 6 and the side heater 7 to continuously energize, intensely heating the food S in the pot 4, and simultaneously controls the lid heater 16 based on the temperature detected by the lid temperature sensor 15 to prevent condensation from forming on the inner lid 5. This pre-cooking process may be the boiling heating process or the continuous boiling heating process described above, or may be the temperature increasing heating process or the high-temperature maintaining heating process described above. The type of heating means and the method of temperature control for the cooking are not limited as long as the cooking process is such that heat reaches the center of the raw food material S to be cooked.

[0082] Thereafter, when the cooking control means 37 receives a signal from the timing means 33 indicating that the time for the previous cooking step has elapsed, the cooking step transitions to the next reservation waiting step.

[0083] In the reservation standby step, cooking control means 37 controls the temperature of the bottom of pot 4 based on temperature t1 detected by pot temperature sensor 8, lowering and maintaining temperature t1 detected by pot temperature sensor 8 to a predetermined temperature Te(4), for example, between 65 and 80°C, preferably between 65 and 73°C. At the same time, it controls lid heater 16 based on the temperature detected by lid temperature sensor 15 to prevent condensation from forming on inner lid 5, and controls side heaters 7 to prevent condensation from forming on the sides of pot 4. When control means 31 receives a temperature detection signal from pot temperature sensor 8 that detects that detected temperature t1 has reached predetermined temperature Te(4), it controls pressure adjustment unit 21 to close steam vent 18, and based on pressure detection by pressure sensor 22, controls pressure reduction adjustment valve 25 to open pressure reduction hole 24, and controls pressure reduction means 23 to maintain a reduced pressure inside pot 4, for example, at 0.5 to 0.7 atm.

[0084] When food is left exposed to air, various changes occur, such as spoilage, oil scorching, discoloration, and drying, resulting in a decline in quality. Food spoilage can be broadly categorized into three types: biological, chemical, and physical. Environmental factors play a major role in these changes, including oxygen, which is ubiquitous with water. Many food components are known to combine with oxygen to cause quality changes. Therefore, when storing food, removing oxygen can prevent quality deterioration and enable long-term storage. The standby process involves maintaining the pot 4 at a temperature of 65°C or higher after the pre-cooking process (pre-cooking), thereby preventing the growth of putrefactive and food-poisoning bacteria in the food (S) during the standby process. Furthermore, by creating a vacuum and degassing state within the pot 4, the growth of putrefactive and food-poisoning bacteria is further suppressed and volatile anomic odors contained in the ingredients and liquid of the food (S) are evacuated. The reduced oxygen concentration within the pot 4 inhibits oxidation of the food (S) and alleviates flavor degradation.

[0085] The reservation standby process continues until the reservation time entered on the screen displayed on display means 35 minus the time Ti(4) for the finishing process, which will be described later, and therefore the duration of the reservation standby process varies depending on the reservation time and the time when the reservation cooking starts. In this embodiment, a minimum and maximum cooking process time are set, and display control means 39 controls display means 35 so that a reservation time for a cooking process shorter than this minimum time or longer than this maximum time cannot be entered. In this embodiment, the minimum time is set to the time for the pre-cooking process plus the time Ti(4) for the finishing process, and the maximum time is set to 14 hours for practical reasons, but the present invention is not limited to these.

[0086] After that, when cooking control means 37 receives a signal from timing means 33 indicating that the reservation standby step has elapsed, the cooking step transitions to the next step, the finishing step. In the finishing step, cooking control means 37 controls bottom heater 6 and side heater 7 to be continuously energized again, until boiling of food S is detected, thereby strongly heating food S in pot 4. Control means 31 also stops the operation of pressure reduction means 23, controls pressure reduction adjustment valve 25 to close pressure reduction hole 24, and controls pressure adjustment unit 21 to open steam hole 18. This returns the pressure inside pot 4 to atmospheric pressure, and the detected temperature t1 detected by pot temperature sensor 8 gradually rises.

[0087] Then, when cooking control means 37 receives a temperature detection signal from pan temperature sensor 8 that detects that detected temperature t1 has reached a predetermined temperature, for example, near 80°C, or when cooking control means 37 calculates from the temperature detection signal from pan temperature sensor 8 that the rate of temperature rise of pan 4 has reached a predetermined value, cooking control means 37 receives a temperature detection signal from pan temperature sensor 8 to detect the boiling of food S. Then, when cooking control means 37 receives a temperature detection signal from pan temperature sensor 8 that detects that detected temperature t1 has reached a predetermined temperature, for example, near the boiling temperature of 100°C, or when cooking control means 37 calculates from the temperature detection signal from lid temperature sensor 15 that the rate of temperature rise of pan 4 has reached a predetermined value, cooking control means 37 detects the boiling of food S, determines that the temperature has risen to the temperature for fresh cooking, ends the finishing process, and completes the cooking process. Then, warming control means 38 transitions to the warming process.

[0088] During the warming process after the completion of "pre-programmed cooking," warming control means 38 controls the temperature of the bottom of pot 4 based on the detected temperature t1 of pot temperature sensor 8 so that the temperature of pot 4 is lowered to and maintained at a predetermined warming temperature Te(5), for example, 65 to 80°C. Note that warming temperature Te(5) is preferably controlled at a higher temperature, for example, 70 to 76°C or 72 to 80°C.

[0089] If the food item S does not contain the aforementioned raw ingredients, but instead contains vegetables such as daikon radish, lotus root, or carrot, or rice such as polished rice, brown rice, or mixed grain rice, the scheduled cooking can be configured to start from the "reserved cooking standby process" without performing the "pre-cooking process." In this case, the cooking control means 37 can control the bottom heater 6 not to be energized, and the predetermined temperature Te(4) during the scheduled cooking standby process can be set to remain at room temperature. Even with this configuration, if the food item S contains vegetables or rice, there is little risk of spoilage or food poisoning. Even if this scheduled cooking is selected by mistake when the food item S contains raw ingredients, the growth of spoilage or food poisoning bacteria can be suppressed because the pot 4 has been degassed under reduced pressure. The cooking process shown in Figures 4 to 6 can then be performed in the finishing process. In this case, since the time Ti(4) for the finishing process corresponds to the time for the cooking process, the cooking control means 37 may be configured to transition to the finishing process when the time reaches the time obtained by subtracting the time for the cooking process from the reservation time input on the screen displayed on the display means 35, based on the time measured by the timing means 33.

[0090] As described above, the cooking appliance of this embodiment comprises a pot 4 capable of accommodating food S containing seasoning liquid, a bottom heater 6 as a heating means for heating the pot 4, and a pressure reducing means 23 as a pressure reducing and degassing means for depressurizing and degassing the inside of the pot 4. Cooking can be performed using a number of heating patterns that combine the heating time by the bottom heater 6 measured by the timing means 33, the temperature maintained at the bottom of the pot 4 as the temperature at which the seasoning liquid is maintained detected by the pot temperature sensor 8, and the pressure inside the pot 4 by the pressure reducing means 23 detected by the pressure sensor 22. The cooking appliance is also configured to comprise a main screen G1 of the display means 35 as a selection means for selecting a specific heating pattern from these multiple heating patterns.

[0091] By configuring the food in this manner, it is possible to select from a variety of heating patterns, for example: the heating pattern shown in Figure 5, which prevents the food from falling apart or losing its shape, allows the seasoning liquid to penetrate into the food, and softens it to an edible state while expelling volatile components that impair the taste; the heating pattern shown in Figure 4, which prevents the food from falling apart due to boiling, provides the food with a moderate chewiness, and promotes the penetration of the seasoning liquid into the food being cooked (S); the heating pattern shown in Figure 6, which promotes the starch saccharifying enzyme to break down the starch contained in the food to produce maltose; and the heating pattern shown in Figure 7, which prevents the growth of putrefactive bacteria and food poisoning bacteria in the food being cooked (S) during the reservation standby process and suppresses oxidation of the food being cooked (S).In particular, it is possible to select a heating pattern according to the type of vegetables used as ingredients in the food being cooked (S) and the dish being cooked.

[0092] In addition, the cooking device of this embodiment is configured such that a specific heating pattern is shown in Figure 5, in which the inside of the pot 4 is depressurized and degassed by the depressurization means 23, and the temperature of the seasoning liquid is raised to and maintained at a predetermined temperature Te(1)', which is 80 to 90°C, by the bottom heater 6, for a predetermined time Ti(1)' during the depressurization and degassing process.

[0093] Therefore, by quickly passing the enzyme activity promotion temperature Te(1), which activates the peptin hardening enzyme in vegetables, and simmering in a reduced pressure degassing environment at a temperature above 80°C, at which pectin softens, but below 90°C, the boiling point under reduced pressure, it is possible to prevent the vegetables from breaking down due to boiling, particularly when simmering root vegetables, and to produce a dish with a moderate chewiness that promotes the penetration of the seasoning liquid, which is the liquid in the food being cooked S. It is also possible to evacuate volatile components contained in vegetables, such as isothiocyanates, which can impair the taste, thereby shortening the cooking time and eliminating the need for parboiling.

[0094] In addition, the cooking device of this embodiment is configured such that a specific heating pattern is shown in Figure 4, in which the inside of the pot 4 is depressurized and degassed by the depressurization means 23, and the temperature of the seasoning liquid is raised to and maintained at the enzyme activity promotion temperature Te(1), which is 50 to 70°C, by the bottom heater 6 for a predetermined time, Ti(1), during the depressurization and degassing process.

[0095] Therefore, by maintaining the food to be cooked at 50 to 70°C and maintaining a state in which pectin methylesterase is activated for a certain period of time, the vegetable skeleton can be strengthened, preventing the food from falling apart or losing its shape. Furthermore, by degassing the inside of the pot 4 under reduced pressure, the seasoning liquid can penetrate the inside of the food and soften it until it is edible. Furthermore, volatile components contained in vegetables that impair the taste, such as isothiocyanates, can be evacuated, shortening the cooking time and eliminating the need for pre-boiling.

[0096] Furthermore, the cooking device of this embodiment is configured such that, as shown in Figure 5, the specific heating pattern transitions to the boiling heating step and the continuous boiling heating step after the elapse of time Ti(1)' in the decompression degassing step, and with the pressure inside the pot 4 at or above atmospheric pressure, the seasoning liquid to be cooked is boiled by the bottom heater 6 for a fixed time Ti(2)' in the continuous boiling heating step. This allows the food S to be simmered at a temperature of 100°C or higher, which is the boiling temperature at atmospheric pressure, and particularly when the food S is a root vegetable, the root vegetable can be softened.

[0097] In addition, the cooking device of this embodiment may be configured to include a pot 4 capable of accommodating food S containing water, a bottom heater 6 as a heating means for heating the pot 4, and a pressure reduction means 23 as a pressure reduction and degassing means for reducing the pressure and degassing inside the pot 4, and while the pressure reduction means 23 has reduced the pressure and degassing inside the pot 4, the bottom heater 6 raises and maintains the temperature of the water to a predetermined temperature Te(1)', which is between 80°C and below the boiling temperature, for a predetermined time Ti(1)' during the pressure reduction and degassing process.

[0098] Therefore, by quickly passing the enzyme activity promotion temperature Te(1), which activates the peptin hardening enzyme in vegetables, and simmering in a reduced pressure degassing environment at a temperature above 80°C, at which pectin softens, but below 90°C, the boiling point under reduced pressure, it is possible to prevent the vegetables from breaking down due to boiling, particularly when simmering root vegetables, and to produce a dish with a moderate chewiness that promotes the penetration of the seasoning liquid, which is the liquid in the food being cooked S. It is also possible to evacuate volatile components contained in vegetables, such as isothiocyanates, which can impair the taste, thereby shortening the cooking time and eliminating the need for parboiling.

[0099] In addition, the cooking device of this embodiment is equipped with a pot 4 capable of accommodating the food item S, a bottom heater 6 as a heating means for heating the pot 4, and a pressure reduction means 23 as a pressure reduction and degassing means for reducing the pressure inside the pot 4. After the pressure reduction and degassing inside the pot 4 is achieved by the pressure reduction means 23, the temperature inside the pot 4 is raised to and maintained at an enzyme activation temperature Te(1)" of 40 to 60°C by the bottom heater 6 for a predetermined time Ti(1)" during the pressure reduction and degassing process, and then the pressure inside the pot 4 is brought to atmospheric pressure, and the food item S is heated to 80°C or higher by the bottom heater 6.

[0100] Therefore, by maintaining the ingredients of the food item S at the enzyme activation temperature Te(1)" of 40 to 60°C, starch saccharification enzymes such as β-amylase contained in the ingredients are activated, and this starch saccharification enzyme can be promoted to break down the starch contained in the ingredients and produce maltose (malt sugar). Furthermore, by degassing the pot 4 under reduced pressure, gas contained inside the ingredients of the food item S is degassed, preventing the gas from interfering with the transfer of heat. By degassing the pot 4 under reduced pressure, the boiling point of water is lowered, increasing the movement of water molecules, reducing the temperature difference between the outer layer and the inner layer or interior of the ingredients, and heating the inside of the ingredients evenly, which increases the sugar content, or sweetness, of the entire ingredient.

[0101] In addition, the heating cooker of this embodiment is equipped with a pot 4 capable of accommodating the food S to be cooked, a bottom heater 6 as a heating means for heating the pot 4, a pressure reduction means 23 as a pressure reduction and degassing means for reducing the pressure and degassing inside the pot 4, and a screen displayed on the display means 35 as a reservation cooking means for specifying a reservation time as the end time of cooking, and may be configured to reduce the pressure and degassing inside the pot 4 using the pressure reduction means 23 during a reservation standby process as a standby time before the start of the finishing process as the cooking specified on the screen displayed on the display means 35.

[0102] Even with this configuration, if the food S to be cooked is made up of vegetables or rice, there is little risk of spoilage or food poisoning, and even if the food S to be cooked contains raw food, the pot 4 is decompressed and deaerated, so the growth of putrefactive bacteria and food poisoning bacteria can be suppressed.

[0103] The present invention is not limited to the above-described embodiment and modifications, and various modifications are possible without departing from the spirit of the present invention. For example, the configurations in the present embodiment may be combined. Furthermore, the numerical values ​​exemplified in the present embodiment are merely examples and may be changed as appropriate depending on the specifications of the heating cooker. [Explanation of symbols]

[0104] 4. Hotpot 6 Bottom heater (heating means) 23 Pressure reduction means G1 Main Screen (Selection Method) S Food to be cooked Te(1), Te(1)', Te(1)" Enzyme activation temperature (first temperature) Te(3), Te(3)', Te(3)" Predetermined temperature (second temperature) Ti(1), Ti(1)', Ti(1)" Decompression degassing process time ( First Time ) Ti(2), Ti(2)' boiling continuous heating process time ( Second Time )

Claims

1. A pot capable of accommodating food to be cooked including seasoning liquid; a heating means for heating the pot; a decompression / deaeration means for decompressing and degassing the inside of the pot, Cooking can be performed using a plurality of heating patterns that combine the heating time by the heating means, the temperature at which the seasoning liquid is maintained, and the pressure in the pot by the decompression degassing means, a selection means for selecting a specific heating pattern from the plurality of heating patterns; The specific heating pattern is In a state where the inside of the pot is decompressed and degassed by the decompression degassing means, the temperature of the seasoning liquid is raised to a first temperature by the heating means and maintained for a first time; After the first time period has elapsed, the pressure inside the pot is maintained at atmospheric pressure or higher, and the seasoning liquid is boiled for a second time period by the heating means; After the second time has elapsed, the temperature of the seasoning liquid is lowered to a second temperature of 90°C or less, When the temperature of the seasoning liquid reaches the second temperature, the inside of the pot is depressurized and degassed by the degassing means, and the temperature of the seasoning liquid is maintained at the second temperature by the heating means.

2. 2. The cooking device according to claim 1, wherein the first temperature is 80 to 90°C.

3. 2. The cooking device according to claim 1, wherein the first temperature is 50 to 70°C.

4. a pot capable of accommodating food to be cooked, including water; a heating means for heating the pot; a decompression / deaeration means for decompressing and degassing the inside of the pot; In a state where the inside of the pot is decompressed and degassed by the decompression degassing means, the temperature of the water is raised to 80°C to less than the boiling temperature by the heating means and maintained for a first time; After the first time period has elapsed, the water is boiled for a second time period by the heating means while maintaining the pressure in the pot at or above atmospheric pressure; After the second time period has elapsed, the temperature of the water is lowered to a predetermined temperature of 90°C or less; A cooking device characterized in that, when the temperature of the water reaches the predetermined temperature, the inside of the pot is depressurized and degassed by the degassing means, and cooking can be performed using a heating pattern in which the temperature of the water is maintained at the predetermined temperature by the heating means.

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