Heating Regulator

Abstract

To improve an appearance of food material cooked by pressure cooking or the like.SOLUTION: A heating cooker includes: a container storing food material; a body part housing the container; an openable / closable lid set on the top of the container; a heating part heating the container; a temperature detection part for detecting temperature; a control part for controlling the heating part on the basis of the temperature detected by the temperature detection part; and an operation part where a user sets and operates a cooking menu. At the start of a first cooking menu set by the operation part, when the detected temperature is a first prescribed temperature or higher, the control part sets standby time to stop energization to the heating part until the detected temperature becomes a second prescribed temperature or lower, and thereafter performs a cooking process where energization to the heating part is started to heat it to a prescribed set temperature corresponding to the first cooking menu.SELECTED DRAWING: Figure 6C

Description

Technical Field

[0001] The present disclosure relates to a cooking appliance.

Background Art

[0002] Conventionally, a cooking appliance that stores food in a container and cooks it by heating has been known (see, for example, Patent Document 1).

[0003] The cooking appliance of Patent Document 1 detects the temperature of the container storing the food with a temperature sensor, and based on the detected temperature, controls the driving of a heater or the like to execute a cooking process for heating and cooking the food. In the cooking process, a temperature rising process for raising the temperature toward a set temperature set according to the cooking menu and a temperature control process for ON / OFF controlling the heater so as to maintain the detected temperature that has reached the set temperature near the set temperature are executed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when the next cooking menu is executed shortly after the previous cooking menu has ended, the temperature of the food is low, but the temperature of the container is high. When the cooking menu is executed in such a state, since the detected temperature of the temperature sensor is high, the temperature rising process ends early, and most of the cooking process may become the temperature control process. In such a case, the temperature rising process in which the heater is continuously energized becomes short, so that the food cannot be sufficiently heated, and the appearance of the food may deteriorate.

[0006] There is room for improvement in improving the appearance of food by cooking such as pressure cooking, including the cooking appliance of Patent Document 1.

[0007] Therefore, the purpose of this disclosure is to improve the quality of the ingredients in order to solve the aforementioned problems. [Means for solving the problem]

[0008] To achieve the above objective, the heating cooker of this disclosure comprises a container for storing food ingredients, a main body for storing the container, a lid positioned above the container and openable and closable, a heating unit for heating the container, a temperature detection unit for detecting the temperature, a control unit for controlling the heating unit based on the temperature detected by the temperature detection unit, and an operation unit for the user to set and operate a cooking menu. The control unit, at the start of a first cooking menu set by the operation unit, if the detected temperature is above a first predetermined temperature, provides a waiting period during which it stops supplying power to the heating unit until the detected temperature falls below a second predetermined temperature, and then starts supplying power to the heating unit and performs a heating cooking process to heat to a predetermined set temperature according to the first cooking menu. [Effects of the Invention]

[0009] According to this disclosure, it is possible to improve the quality of the ingredients. [Brief explanation of the drawing]

[0010] [Figure 1] Perspective view of the heating appliance of the embodiment (with the lid closed) [Figure 2] Perspective view of the heating appliance of the embodiment (with the lid closed) [Figure 3] Perspective view of the heating appliance of the embodiment (with the lid open) [Figure 4A] Front view showing the inside of the lid of the embodiment [Figure 4B] Front view showing the inside of the main body of the embodiment [Figure 5] Longitudinal cross-sectional view of the heating appliance of the embodiment (viewpoint of arrow AA in Figure 1) [Figure 6A] Graphs showing temperature changes, etc., when a pressure cooking menu starts at room temperature (Comparative example / Example) [Figure 6B]A graph showing the temperature changes when a pressure cooking menu starts at a high temperature (comparative example). [Figure 6C] Graph showing temperature changes when a pressure cooking menu starts at a high temperature (Example: Manual Cooking) [Figure 6D] Graph showing temperature changes, etc., when a pressure cooking menu starts at a high temperature (Example: Automatic Cooking) [Figure 7A] This figure shows an example of notification that suggests the cooking time in the heating appliance of the embodiment may be longer. [Figure 7B] A diagram showing an example of a countdown display in a heating appliance of the embodiment. [Figure 8A] Graphs showing temperature changes, etc., when a simmering dish is started at room temperature (Comparative example / Example) [Figure 8B] A graph showing the temperature changes when a simmering cooking menu starts at a high temperature (comparative example). [Figure 8C] Graph showing temperature changes when a simmering cooking menu starts at a high temperature (Example: Manual Cooking) [Figure 8D] A graph showing the temperature changes when a simmering cooking menu starts at a high temperature (Example: Automatic Cooking) [Figure 9] A schematic diagram showing an example of control when the heating cooker of the embodiment performs a stirring process during the waiting time. [Modes for carrying out the invention]

[0011] According to a first aspect of the present invention, there is provided a heating cooker comprising: a container for storing food ingredients; a main body for storing the container; a lid disposed above the container and capable of being opened and closed; a heating unit for heating the container; a temperature detection unit for detecting temperature; a control unit for controlling the heating unit based on the detected temperature of the temperature detection unit; and an operation unit for a user to set and operate cooking menus. When starting a first cooking menu set by the operation unit, if the detected temperature is higher than a first predetermined temperature, the control unit provides a standby time during which power supply to the heating unit is stopped until the detected temperature becomes lower than a second predetermined temperature, and then starts power supply to the heating unit to execute a heating cooking process of heating to a predetermined set temperature corresponding to the first cooking menu.

[0012] According to a second aspect of the present invention, in the heating cooker described in the first aspect, when the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature, the control unit executes the heating cooking process omitting the standby time.

[0013] According to a third aspect of the present invention, there is provided a heating cooker according to the first or second aspect, which has a pressure cooking function for making the inside of the container sealed by the lid in a pressurized state higher than atmospheric pressure, and the first cooking menu includes a pressure cooking menu using the pressure cooking function.

[0014] According to a fourth aspect of the present invention, in the heating cooker according to any one of the first to third aspects, when executing a second cooking menu different from the first cooking menu, the control unit executes the heating cooking process omitting the standby time regardless of the detected temperature at the start.

[0015] According to a fifth aspect of the present invention, there is provided a heating cooker according to the fourth aspect, wherein the second cooking menu includes at least one of a low-temperature cooking menu for low-temperature cooking the food ingredients, a steaming cooking menu for steaming the food ingredients, a stir-frying cooking menu for stir-frying the food ingredients, and a simmering cooking menu for simmering the food ingredients.

[0016] According to a sixth aspect of the present invention, the heating cooking step includes a heating step of raising the detected temperature to the set temperature and a temperature control step of maintaining the temperature at the set temperature, and the present invention provides a heating cooker according to any one of the first to fifth aspects.

[0017] According to a seventh aspect of the present invention, a heating appliance is provided which includes a notification unit for notifying the user, and the control unit causes the notification unit to notify when executing the first cooking menu which includes the waiting time. This appliance is described in any one of the first to sixth aspects.

[0018] According to an eighth aspect of the present invention, the control unit omits the notification even when executing the first cooking menu which includes the waiting time, provided that predetermined conditions are met, as described in the seventh aspect of the present invention.

[0019] According to the ninth aspect of the present invention, the heating appliance described in the eighth aspect is provided, wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking.

[0020] According to a tenth aspect of the present invention, the temperature sensing unit is provided in the main body and detects the temperature of the container, providing a heating cooker according to any one of the first to ninth aspects.

[0021] According to the eleventh aspect of the present invention, the second predetermined temperature is lower than the set temperature, and the present invention provides a cooking appliance according to any one of the first to tenth aspects.

[0022] According to the twelfth aspect of the present invention, a heating appliance is provided according to any one of the first to eleventh aspects, wherein the second predetermined temperature is the same as the first predetermined temperature.

[0023] According to a thirteenth aspect of the present invention, a heating appliance according to any one of the first to eleventh aspects is provided, wherein the second predetermined temperature is lower than the first predetermined temperature.

[0024] According to a fourteenth aspect of the present invention, a cooking appliance is provided according to any one of the first to thirteenth aspects, further comprising a stirring body for stirring the ingredients stored in the container, wherein the control unit performs a stirring step of operating the stirring body during the waiting time.

[0025] According to a 15th aspect of the present invention, the control unit performs the stirring step and a non-stirring step of stopping the stirring body after the stirring step during the waiting time, thereby providing a heating cooker according to the 14th aspect.

[0026] Hereinafter, exemplary embodiments of the heating appliance relating to this disclosure will be described with reference to the attached drawings. This disclosure is not limited to the specific configurations of the embodiments described below, but includes configurations based on similar technical ideas.

[0027] (Embodiment) First, a heating appliance according to one embodiment of this disclosure will be described with reference to Figures 1 to 5.

[0028] Figures 1 to 3 are perspective views of the heating appliance 2 according to the embodiment, Figure 4A is a plan view showing the inside of the lid 10, Figure 4B is a plan view showing the inside of the main body 8, and Figure 5 is a view taken along arrow AA in Figure 1. Figures 1 and 2 show the lid 10 in a closed state, and Figure 3 shows the lid 10 in an open state.

[0029] The heating appliance 2 shown in Figures 1 to 5 is a cooking appliance for heating and cooking food (not shown) as the object to be heated. The heating appliance 2 of this embodiment can be used as an automatic cooking appliance with a pre-programmed operation sequence for each cooking menu, and such a cooking appliance is also called an "auto cooker," "multi cooker," or "slow cooker." It should be noted that the heating appliance 2 of this embodiment can also be used for manual cooking without using the pre-programmed operation sequence.

[0030] When a user uses the heating appliance 2 as an automatic cooker, they place ingredients (not shown) in the cooking space S1 of the container 4 shown in Figure 3, and then operate the operation display unit 6 shown in Figures 1 and 2 to select a cooking menu and decide to proceed with heating. The heating appliance 2 then performs a heating process to heat the food according to a predetermined program, depending on the dish of the selected cooking menu (stew, curry, boiled dish, etc.).

[0031] The following describes the case in this embodiment where the heating appliance 2 is used as an automatic cooking appliance.

[0032] The heating appliance 2 of this embodiment has a "pressure cooking function" that cooks food in a pressurized state where the cooking space S1 is at a pressure higher than atmospheric pressure. To perform the pressure cooking function, a pressure cooking menu can be selected on the operation display unit 6 shown in Figure 2. The operation display unit 6 functions as a cooking menu selection unit for selecting a cooking menu. In addition to the pressure cooking function, a "reduced pressure cooking function" that cooks food in a reduced pressure state where the cooking space S1 is at a pressure lower than atmospheric pressure may also be selectable.

[0033] The heating appliance 2 shown in Figures 1 to 5 comprises a container 4 (Figures 3 and 5), a main body 8 that houses the container 4, and a lid 10.

[0034] Container 4 is a cylindrical container with an open top and a bottom. Container 4 forms a cooking space S1, and a stirring blade 5 is provided in the cooking space S1. The stirring blade 5 is an example of a stirring device for stirring the ingredients stored in container 4.

[0035] The main body 8 is a cylindrical member having a bottom with an open top. The main body 8 houses various components for operating the cooking appliance 2. For example, as shown in Figure 4B, a magnet 152 is built into the upper end of the main body 8 as a lid opening / closing detection means 150 for detecting the opening and closing of the lid 10. Also, as shown in Figure 5, a heater 9 as a heating unit for heating the container 4 and a temperature sensor 7 as a temperature detection unit for detecting the temperature of the container 4 are built into the bottom side of the main body 8. The temperature sensor 7 shown in Figure 5 is located in the upper center of the main body 8 to detect the temperature of the bottom of the container 4. The temperature sensor 7 is shown in a simplified form in Figure 5.

[0036] As shown in Figures 1 and 3, the main body 8 pivotally supports the lid 10 so that it can rotate from a nearly horizontal position to a nearly vertical position (arrow R1). This allows the lid 10 to rotate in the vertical and depth directions.

[0037] The lid 10 is a component for opening and closing the main body 8 and the container 4. The lid 10 contains various components for operating the cooking appliance 2, and for example, as shown in Figure 5, it contains a control unit 11. Figure 5 shows a simplified representation of the control unit 11.

[0038] As shown in Figures 3 and 4A, the lid 10 is provided with a substrate 154 which serves as a lid opening / closing detection means 150 for detecting the open / closed state of the lid 10. The substrate 154 in this embodiment is a substrate on which a Hall element capable of detecting magnetic force is mounted, and is capable of detecting the magnetic force of the magnet 152 built into the main body 8 shown in Figure 4B. The substrate 154 transmits the result of the magnetic force detection by the Hall element to the control unit 11, and the control unit 11 determines the open / closed state of the lid 10.

[0039] The lid 10 comprises an outer lid 12 and an inner lid 14. The outer lid 12 is a lid for opening and closing the top opening of the main body 8, and the inner lid 14 is a lid for sealing the top opening of the container 4. The inner lid 14 is detachably attached to the inside (bottom side) of the outer lid 12. Figure 3 shows the inner lid 14 detached from the outer lid 12, and Figure 4A shows the inner lid 14 attached to the outer lid 12.

[0040] As shown in Figures 1 and 2, the outer cover 12 is equipped with a vent 16 and a handle 201.

[0041] The vent 16 is an opening for venting the cooking space S1 of the container 4 to the outside. The vent 16 can be switched between a connected state, where it communicates with the cooking space S1, and a disconnected state, by a pressure reducing valve 26, which will be described later. In the connected state, the pressure in the cooking space S1 is atmospheric pressure, and in the disconnected state, the cooking space S1 is sealed by the inner lid 14 and has a pressure independent of atmospheric pressure.

[0042] The handle 201 is a component used by the user to rotate to switch the locked / unlocked state of the lid 10. The handle 201 is rotated around a rotation axis Ax that extends in the thickness direction of the lid 10 (arrow R2). The thickness direction of the lid 10 is roughly aligned vertically when the lid 10 is closed (Figures 1 and 2), and roughly aligned horizontally when the lid 10 is open (Figure 3).

[0043] As shown in Figures 3 and 4A, the inner lid 14 has an inner lid body portion 20 and a packing 22.

[0044] The inner lid body portion 20 corresponds to the main body portion of the inner lid 14 and has a roughly disc-like shape. A packing 22 is attached to the outer circumference of the inner lid body portion 20. The packing 22 is a roughly annular member attached to the outer circumference of the inner lid body portion 20 and is made of an elastic material such as rubber. When the lid 10 is closed, the packing 22 comes into contact with the upper end portion 4A of the container 4 and seals the cooking space S1.

[0045] The inner lid body 20 is equipped with a safety valve 24 and a pressure reducing valve 26.

[0046] Both the safety valve 24 and the pressure reducing valve 26 are valves attached to the inner lid body 20 and are positioned to be exposed to the cooking space S1. As shown in Figure 5, a ventilation space S2 communicating with the vent 16 is provided on the upper side of the inner lid body 20. The safety valve 24 and the pressure reducing valve 26 operate to switch between a connected state and a disconnected state between the cooking space S1 and the ventilation space S2, respectively.

[0047] The safety valve 24 is a valve that operates spontaneously in response to an increase in pressure in the cooking space S1. The safety valve 24 is positioned to seal the cooking space S1 and moves from the sealed position to the open position when the pressure in the cooking space S1 rises above a predetermined pressure. The safety valve 24 prevents the cooking space S1 from becoming overpressurized.

[0048] The pressure reducing valve 26 is a valve that operates mainly under the control of the control unit 11. The pressure reducing valve 26 is movable between a sealing position that seals the cooking space S1 and an open position that opens to atmospheric pressure, and its position is controlled by the control unit 11. A valve drive unit 40 is provided above the pressure reducing valve 26, and the control unit 11 controls the position of the pressure reducing valve 26 by driving the valve drive unit 40. The pressure reducing valve 26 may also be called a "pressure release valve" or "pressure release valve".

[0049] The cooking appliance 2 having the above configuration performs a predetermined heating and cooking process according to the cooking menu set on the operation display unit 6. When performing the heating and cooking process, the cooking appliance 2 controls the operation of the heater 9 and other components, using the temperature detected by the temperature sensor 7 as the target temperature, according to the set temperature for each cooking menu.

[0050] The heating and cooking process performed by the heating cooker 2 of this embodiment will be explained with reference to Figures 6A to 6D.

[0051] Figures 6A to 6D are graphs showing the temperature changes during the heating process in comparative examples and examples, respectively. In Figures 6A to 6D, the horizontal axis represents time, and the vertical axis represents temperature (left side) and the output of heater 9 (right side). In Figures 6A to 6D, the temperature detected by temperature sensor 7 is shown by a solid line, the estimated temperature of the food is shown by a dotted line, and the power supply status to heater 9 is shown by a bar graph.

[0052] Figure 6A is a graph of the heating process (comparative example / example) when the detected temperature at the start of the cooking menu is room temperature.

[0053] As shown in Figure 6A, when the detected temperature at the start of a cooking menu is near room temperature T1 (e.g., 20 degrees), the control unit 11 sets a predetermined set temperature TS1 (e.g., 118 degrees) according to the selected cooking menu, and then performs a heating process in which it continuously supplies power to the heater 9 to raise the temperature detected by the temperature sensor 7 toward the set temperature TS1. During the heating process, the container 4 is heated strongly, and the food contained in the container 4 is also heated strongly by receiving radiant heat from the heater 9 in addition to heat transfer from the container 4. Therefore, during the heating process, both the temperature detected by the temperature sensor 7 (solid line) and the temperature of the food (dotted line) rise.

[0054] When the detected temperature reaches the set temperature TS1, the control unit 11 executes a temperature control process that controls the ON / OFF state of the heater 9 to maintain the detected temperature at the set temperature TS1. After the temperature control process has started, it terminates when a predetermined set time, which is set according to the cooking menu, is reached. This completes the heating and cooking process, which includes the heating process and the temperature control process. In the case of manual cooking, where the duration of the temperature control process (set time) can be manually set, a countdown starts at the timing of the transition from the heating process to the temperature control process, and the heating and cooking process ends when the set time has elapsed since the start of the countdown.

[0055] In the example shown in Figure 6A, because the detected temperature (temperature T1) at the start of the cooking menu is low, the heating process, during which the heater 9 is continuously energized, becomes longer, and the food stored in the container 4 is strongly heated by heat transfer and radiant heat.

[0056] Figure 6B is a graph of the heating process (comparative example) when the detected temperature at the start of the cooking menu is high. For example, if the next cooking menu is executed shortly after the previous one, the temperature of the ingredients may be low, but the temperature of the container 4 holding the ingredients and the temperature detected by the temperature sensor 7 may be relatively high.

[0057] As shown in Figure 6B, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees), when the heating process is executed and power is supplied to the heater 9, the detected temperature quickly reaches the set temperature T2 (e.g., 120 degrees). Therefore, the heating process is completed in a short time before moving on to the temperature control process, and after the temperature control process is executed for a predetermined set time, the heating and cooking process is completed.

[0058] If the heating process finishes too quickly, the ingredients may not be cooked sufficiently, potentially resulting in a poor-quality dish.

[0059] Therefore, in the heating cooker 2 of this embodiment, if the temperature detected by the temperature sensor 7 at the start of a cooking menu is higher than a predetermined temperature, the system is controlled to provide a "waiting time" in which power to the heater 9 is stopped before the heating cooking process is executed. As a result, even if the detected temperature at the start of a cooking menu is high, the detected temperature in the initial stage of the heating cooking process can be lowered by providing a waiting time, and the time for the heating process can be extended. This makes it possible to heat the ingredients more strongly by radiant heat and heat transfer, improving the quality of the finished product.

[0060] Figure 6C is a graph of the heating process (Example: Manual Cooking) when the detected temperature at the start of the cooking menu is high.

[0061] As shown in Figure 6C, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees Celsius), and temperature T3 is higher than a predetermined temperature TP1 (first predetermined temperature, e.g., 80 degrees Celsius), the control unit 11 of this embodiment provides a waiting period during which it stops supplying power to the heater 9. During the waiting period, power to the heater 9 is stopped, so the temperature of the container 4, i.e., the temperature detected by the temperature sensor 7, decreases. On the other hand, since the temperature of the food is lower than that of the container 4 (e.g., about 20 degrees Celsius), it slowly rises due to heat transfer from the container 4.

[0062] Subsequently, the control unit 11 continues the waiting period until the detected temperature falls below a predetermined temperature TP2 (second predetermined temperature, for example, 75 degrees). In the example shown in Figure 6C, the predetermined temperature TP2 is shown to be lower than the predetermined temperature TP1, but it is not limited to this case; it may be the same temperature (for example, 80 degrees). When the detected temperature falls below the predetermined temperature TP2, the control unit 11 ends the waiting period and executes a heating and cooking process including a heating step and a temperature control step.

[0063] If the detected temperature at the start of a cooking menu is higher than the predetermined temperature TP1, a waiting period is provided during which the heater 9 is not powered, lowering the detected temperature to the predetermined temperature TP2 or below. This allows for a longer heating process, making it easier to heat the ingredients more thoroughly. This improves the quality of the finished product. Furthermore, by setting the predetermined temperature TP2 lower than the set temperature TS3, the heating process can be executed more reliably, making it easier to heat the ingredients more thoroughly.

[0064] Figure 6D is a graph of the heating process (Example: Automatic Cooking) when the detected temperature at the start of the cooking menu is high. In the case of automatic cooking, the control unit 11 automatically determines the duration of the heating process ("predetermined heating time"), which includes the temperature rise process and the temperature control process, according to various conditions.

[0065] As shown in Figure 6D, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees Celsius), and temperature T4 is higher than a predetermined temperature TP3 (e.g., 80 degrees Celsius), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. When the detected temperature falls below the predetermined temperature TP4 (e.g., 75 degrees Celsius), the control unit 11 terminates the waiting period and executes a heating and cooking process that includes a heating step and a temperature control step. In automatic cooking, the heating and cooking process is terminated when a predetermined heating time has elapsed from the start of the heating and cooking process.

[0066] In the automatic cooking method shown in Figure 6D, if the detected temperature at the start of the cooking menu is higher than a predetermined temperature TP3, a waiting period is provided during which power is not supplied to the heater 9, thereby achieving the same effect as in the manual cooking method shown in Figure 6C.

[0067] In the case of a cooking process that includes a waiting time, the time until cooking is completed is longer compared to a cooking process that does not include a waiting time. Therefore, the control unit 11 of this embodiment displays a message on the operation display unit 6 indicating that the cooking time may be longer. An example of this display is shown in Figure 7A.

[0068] Figure 7A is a schematic diagram showing an example of a display shown on the operation display unit 6 when performing a heating and cooking process with a waiting time. In the example shown in Figure 7A, the display screen of the operation display unit 6 shows the message, "The cooking time may be longer because the main unit is hot." This allows the user to be notified in advance that the cooking time may be longer, thereby improving user convenience. The timing at which the message shown in Figure 7A is displayed on the operation display unit 6 is, for example, when a cooking menu is selected on the operation display unit 6 and it is decided to perform a heating and cooking process with a waiting time (i.e., the start of the waiting time).

[0069] The content displayed on the operation display unit 6 is not limited to the message shown in Figure 7A; it may be any content that suggests that the cooking time may be longer. Furthermore, notification may be given by any method other than displaying a message on the display screen of the operation display unit 6, such as by voice notification.

[0070] Figure 7B is a schematic diagram showing an example of a display when a countdown is shown on the operation display unit 6. In the example shown in Figure 7B, the display includes "Pressure Cooking," "Pressing," and "30 minutes," which is the remaining time until cooking is finished. The countdown display shown in Figure 7B should start when the countdown begins for each cooking menu (for example, when the start button is pressed on the operation display unit 6, or when the detected temperature reaches a predetermined temperature after heating).

[0071] The displays shown in Figures 7A and 7B are examples only; the displays in Figure 7A and Figure 7B may be combined, or other information may be displayed.

[0072] The control shown in Figures 6A to 6D is applied, for example, to a pressure cooking menu that utilizes the pressure cooking function. In the case of a pressure cooking menu, once the temperature control process begins, the heating amount of the heater 9 is controlled to be kept low in order to limit the amount of steam generated. In the case of pressure cooking, heat does not easily escape due to the sealing of the cooking space S1, so in order to maintain the container 4 at a predetermined temperature, a unique control is performed after reaching the temperature control process, as shown in Figures 6A to 6D, in which the time the heater 9 is energized each time is shortened, thereby keeping the heating amount of the heater 9 low. Because the heating amount of the heater 9 is kept low, the influence of the length of the heating process on the degree of cooking of the ingredients becomes large. For this reason, if the detected temperature at the start of the pressure cooking menu is high, a heating process with a waiting time is performed, which also increases the effect of improving the finished product by lengthening the heating process.

[0073] In the examples shown in Figures 6A to 6D, the output of heater 9 was kept constant (constant heat), and the time the heater 9 was energized each time was shortened. However, the energizing cycle of heater 9 could also be shortened. This would further increase the pressure in the cooking space S1, thereby shortening the cooking time.

[0074] An example of using pressure cooking is making beef stew. When making beef stew, for example, steps 1 to 5 below are performed. Step 1: Heat container 4 and brown the surface of the meat at a high temperature. Step 2: Add carrots, onions, etc. (You may or may not sauté them after adding them). Step 3: Add the other ingredients and broth for simmering. Step 4: If using pressure cooking, close lid 10 and pressurize. (Start pressure cooking) Step 5: After pressurizing, reduce the heat output of heater 9 and continue heating for the specified time while maintaining the pressure.

[0075] According to the procedure described above, pressure cooking begins in step 4, but since container 4 has already been heated in steps 1-3, the temperature of container 4 is relatively higher than the temperature of the food. Under these circumstances, by performing a heating process with the waiting time shown in Figures 6C and 6D, a sufficient heating time can be secured, allowing the food to be heated more intensely and improving the quality of the food.

[0076] The heating appliance 2 of this embodiment may apply a heating process with a waiting time to other types of cooking menus as well, not just pressure cooking menus. Examples of such applications will be explained using Figures 8A to 8D.

[0077] Figures 8A to 8D are graphs showing the temperature changes during the cooking process of stewing, a method used to cook food by boiling it. Stewing is a cooking method in which food is cooked at a high temperature (e.g., 100 degrees Celsius) and is used to prepare dishes such as curry and nikujaga (meat and potato stew).

[0078] Figures 8A to 8D correspond to Figures 6A to 6D, respectively. Figure 8A corresponds to the heating process when the detected temperature at the start of the cooking menu is room temperature (comparative example / example), Figure 8B shows the heating process when the detected temperature at the start of the cooking menu is high (comparative example), Figure 8C shows the heating process when the detected temperature at the start of the cooking menu is high (example - manual cooking), and Figure 8D shows the heating process when the detected temperature at the start of the cooking menu is high (example - automatic cooking).

[0079] As shown in Figure 8A, if the detected temperature at the start of the cooking menu is near room temperature T5 (e.g., 20 degrees), the control unit 11 performs a heating process to raise the temperature towards a predetermined set temperature TS5 (e.g., 100 degrees), and then performs a temperature control process. In the example shown in Figure 8A, unlike pressure cooking, a countdown for the duration of the heating process is started at the start of the cooking menu, and the heating process ends when a predetermined set time has elapsed from the start of the countdown. However, the countdown may also be started at the timing when a predetermined temperature is reached and the process transitions to the temperature control process, as in pressure cooking.

[0080] In the comparative example shown in Figure 8B, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 105 degrees Celsius), the control unit executes the temperature control process without executing the heating process. The example shown in Figure 8B illustrates the case where the temperature T6 at the start of the cooking menu is higher than the set temperature TS6 (e.g., 100 degrees Celsius).

[0081] In the example shown in Figure 8B, the process transitions from the start of the cooking menu to the temperature control stage, and the total time the heater 9 is energized is not very long.

[0082] In the embodiment shown in Figure 8C (manual cooking), if the detected temperature at the start of the cooking menu is a temperature T7 (e.g., 120 degrees) higher than room temperature, and temperature T7 is higher than a predetermined temperature TP5 (first predetermined temperature, e.g., 95 degrees), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. The control unit 11 continues the waiting period until the detected temperature falls below a predetermined temperature TP6 (second predetermined temperature, e.g., 95 degrees). In the example shown in Figure 8C, the case where predetermined temperatures TP5 and TP6 are the same is illustrated, but they may be different temperatures. When the detected temperature falls below the predetermined temperature TP6, the control unit 11 ends the waiting period and executes a heating cooking process including a heating step and a temperature control step.

[0083] In the embodiment shown in Figure 8D (automatic cooking), if the detected temperature at the start of the cooking menu is a temperature T8 (e.g., 120 degrees) higher than room temperature, and temperature T8 is higher than a predetermined temperature TP7 (first predetermined temperature, e.g., 95 degrees), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. The control unit 11 continues the waiting period until the detected temperature falls below the predetermined temperature TP8 (second predetermined temperature, e.g., 95 degrees). In the example shown in Figure 8D, the case where predetermined temperatures TP7 and TP8 are the same is illustrated, but they may be different temperatures. When the detected temperature falls below the predetermined temperature TP8, the control unit 11 ends the waiting period and executes a heating and cooking process including a heating step and a temperature control step.

[0084] The example shown in Figure 8D is an automated cooking process, and unlike the examples shown in Figures 8A to 8C, the heating process ends when a predetermined heating time, automatically determined by the control unit 11, is reached, starting from the beginning of the heating process.

[0085] As shown in Figures 8C and 8D, by providing a waiting period during which the heater 9 is not powered, unlike the case where no waiting period is included as shown in Figure 8B, it becomes easier to heat the food more strongly during the heating process, thereby improving the quality of the food. In addition, by setting the predetermined temperatures TP6 and TP8 to temperatures lower than the set temperatures TS7 and TS8, respectively, a heating process of a certain length can be secured, making it easier to heat the food more strongly.

[0086] In the example shown in Figure 8C, the countdown starts when the cooking menu begins, so the total cooking time is not longer than when there is no waiting time. For this reason, the notification indicating that the cooking time will be extended, as shown in Figure 7, is not displayed. In the example shown in Figure 8D, cooking ends when a predetermined heating time has elapsed from the start of the heating process, so the total cooking time is longer than when there is no waiting time. Therefore, the control unit 11 displays on the operation display unit 6 the information indicating that the cooking time may be extended, as shown in Figure 7.

[0087] In this embodiment, the heating appliance 2 executes a heating process without any waiting time, even if the detected temperature at the start of the cooking menu is high, for cooking menus different from the pressure cooking menu and simmering menu described above. Here, the classification of heating processes according to the cooking menu in the heating appliance 2 will be explained using Table 1 below.

[0088] [Table 1]

[0089] Table 1 shows a classification of heating processes according to the menu.

[0090] Table 1 classifies the cooking menus into two patterns: "Group A" and "Group B".

[0091] Examples of cooking menus that fall under Group A include pressure cooking menus ("pressure cooking" / "pressure steaming," etc.) and "stewing." "Pressure steaming" is a cooking method in which ingredients are steamed using water vapor while the inside of container 4 is under pressure.

[0092] Cooking methods that fall under Group B include "steaming," "simmering," and "stir-frying." "Steaming" is a method of cooking ingredients using steam produced by heating and evaporating water from the inside of container 4. "Simmering" is a method of cooking ingredients by simmering them down (boil down), and is mainly used as a finishing touch after another heating method has been performed. "Stir-frying" is a method of cooking ingredients by stir-frying them at a high temperature (for example, 180 degrees).

[0093] For the cooking menus in Group A, the "Overview" column states, "Wait for the temperature to drop to the predetermined level before starting to supply power," indicating that a heating and cooking process with a waiting time (referred to as the "high-temperature sequence" in Table 1) is performed. The "high-temperature sequence" refers to a "sequence specific to high temperatures" used when the temperature is higher than the predetermined level at the start of cooking, and a different sequence control is performed compared to when the temperature is below the predetermined level. There are multiple patterns. Specifically, it has a heating and cooking process with a waiting time, and if cooking starts at a temperature higher than the first predetermined level, power to the heater 9 is supplied only after the temperature has dropped to the second predetermined level.

[0094] The column for "High-Temperature Sequence Threshold Temperature" shows the threshold temperature for the high-temperature sequence. Table 1 lists both the first predetermined temperature for determining whether or not to include a waiting period, and the second predetermined temperature for determining whether or not to end the waiting period (i.e., the case where the first predetermined temperature and the second predetermined temperature are the same is shown as an example). For pressure cooking menus, the threshold temperature for the high-temperature sequence is the predetermined temperature TP10 (e.g., 80 degrees), and for simmering menus, the threshold temperature for the high-temperature sequence is the predetermined temperature TP11 (e.g., 95 degrees).

[0095] In the cooking menus of Group A, there are cases where the cooking time is extended due to the inclusion of a waiting time (e.g., pressure cooking menus) and cases where it is not extended (e.g., simmering menus). If the cooking time is extended, it is sufficient to notify the user of the content suggesting the extension of the cooking time as shown in Figure 7, but if the cooking time is not extended, it is not necessary to notify the user of the extension.

[0096] For cooking menus in Group B, there is no high-temperature sequence, and the heating process is executed without any waiting time, regardless of the detected temperature at the start of the cooking menu. Steaming, simmering, and stir-frying, which are included in Group B, are cooking menus that are less affected by the short heating process. These cooking methods involve actively heating by reducing the OFF time of the heater 9 in the temperature control system rather than cooking by using temperature control (maintaining the container 4 at the target temperature), so the heating process has little impact. Therefore, by not adding a waiting time to the heating process, it is possible to prevent unnecessary prolongation of cooking time while achieving the desired results for the ingredients.

[0097] In addition, for cooking menus in Group B, if the detected temperature at the start of cooking is very high, the cooking process may not be accepted (e.g., "steaming"), or the cooking process may be accepted regardless of whether the detected temperature at the start of cooking is high or not (e.g., "simmering" or "stir-frying").

[0098] According to the classification method of cooking menus shown in Table 1, by differentiating between a heating process with a waiting time (with high-temperature sequence: Group A) and a heating process without a waiting time (without high-temperature sequence: Group B) depending on the purpose and specifications of the cooking menu, it is possible to perform heating appropriate for each cooking menu. This makes it possible to achieve the desired results for the ingredients.

[0099] Here, if the cooking menu selected by the user is a scheduled cooking option that allows specifying the completion time of the ingredients, different control may be performed. Specifically, even if the detected temperature at the time the cooking menu is selected on the operation display unit 6 is higher than a predetermined temperature, if it is determined that there is sufficient time before the start of the heating process (i.e., predetermined conditions are met), a heating process without a waiting time can be performed because a certain length of time for the heating process can be secured. Alternatively, even if a waiting time is added, the completion of the heating process will not be delayed beyond the scheduled time, so no indication that the cooking time will be extended is displayed. Whether or not to add a waiting time in scheduled cooking may be determined by considering arbitrary parameters such as the time from the time the cooking menu is selected until the completion time, the heating time in the heating process, and temperature information such as the detected temperature and the set temperature.

[0100] Here, during the waiting period, other components may be operated as long as the heater 9 is not powered. For example, during the waiting period, the stirring blade 5 may be operated to perform a "stirring process" to stir the ingredients. An example of performing the stirring process will be explained using Figure 9.

[0101] Figure 9 is a schematic diagram showing an example of control when the stirring process is performed during the waiting time.

[0102] In the example shown in Figure 9, the control unit 11 performs a stirring process and a non-stirring process during the waiting period. In the stirring process, the stirring blades 5 are operated to stir the ingredients. In the non-stirring process, the stirring blades 5 are not operated, and the ingredients are not stirred (only waiting).

[0103] This type of control allows for a rapid equalization of the temperature difference between the ingredients and the container 4 by stirring the ingredients during the stirring process. This improves the accuracy of the temperature detected by the temperature sensor 7, regardless of the position of the heater 9 or temperature sensor 7, and also reduces the waiting time. For example, even if the ingredients are hard, loosening them during the stirring process allows the seasoning liquid to be distributed throughout the cooked food without heating, which is effective in preventing the ingredients from falling apart during cooking. Furthermore, by providing a non-stirring process after the stirring process and waiting for a predetermined time, the accuracy of the temperature detected by the temperature sensor 9 can be further improved by waiting until the temperature of the container 4 stabilizes.

[0104] In the stirring process shown in Figure 9, the stirring blades 5 may be operated in any manner, such as continuously or intermittently, and the rotation speed and direction of the stirring blades 5 may also be set arbitrarily. The timing of the stirring process is not limited to the start of the waiting period, but may be performed at any time during the waiting period. The stirring process and the non-stirring process are not limited to being performed once each, but may each be performed multiple times.

[0105] (Effects / Actions) As described above, the heating cooker 2 of this embodiment includes a container 4 for storing ingredients, a main body 8 for storing the container 4, a lid 10 positioned above the container 4 that can be opened and closed, a heater 9 (heating unit) for heating the container 4, a temperature sensor 7 (temperature detection unit) for detecting the temperature, a control unit 11 that controls the heater 9 based on the temperature detected by the temperature sensor 7, and an operation display unit 6 for the user to set and operate a cooking menu. When the first cooking menu (cooking menus of group A and group B) set on the operation display unit 6 is started, the control unit 11 provides a waiting time during which it stops supplying power to the heater 9 until the detected temperature falls below a second predetermined temperature (TP10, TP11), and then starts supplying power to the heater 9 to perform a heating cooking process that heats to a predetermined set temperature according to the first cooking menu.

[0106] With this type of heating cooker 2, if the temperature is high at the start of the first cooking menu, a waiting period is provided during which the power supply to the heater 9 is stopped, allowing the temperature of the container 4 to drop to below a predetermined temperature before starting the heating process. This allows for a longer heating process during which the heater 9 is continuously powered. As a result, the heating of the ingredients can be accelerated, and the quality of the ingredients prepared in the first cooking menu can be improved.

[0107] Furthermore, in the heating appliance 2 of this embodiment, if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature (TP10, TP11), the control unit 11 executes the heating process without waiting. With such a heating appliance 2, if the temperature is low at the start of the first cooking menu, the heating process can naturally take longer, and by omitting the waiting time, it is possible to achieve good results while preventing unnecessary prolongation of cooking time.

[0108] Furthermore, the heating appliance 2 of this embodiment has a pressure cooking function that creates a pressurized state inside the container 4 sealed with the lid 10 that is higher than atmospheric pressure, and the first cooking menu includes a pressure cooking menu (group A cooking menu) that uses the pressure cooking function. With such a heating appliance 2, by including a pressure cooking menu, which is greatly affected by high temperatures at the start of the cooking menu, in the first cooking menu, the quality of the ingredients can be effectively improved.

[0109] Furthermore, in the heating appliance 2 of this embodiment, when the control unit 11 executes a second cooking menu (cooking menus of group C and group D) that is different from the first cooking menu, it executes the heating process without waiting time, regardless of the temperature detected at the start of the cooking menu. With such a heating appliance 2, it is possible to execute the heating process without waiting time for menus that are less affected by high temperatures at the start of the cooking menu.

[0110] Furthermore, in the heating appliance 2 of this embodiment, the second cooking menu includes a low-temperature cooking menu for cooking ingredients at a low temperature, a steaming menu for steaming ingredients, a stir-frying menu for sautéing ingredients, and a simmering menu for simmering ingredients. With such a heating appliance 2, the second cooking menu can include menus that are less affected by high temperatures at the start of the cooking process. Note that the second cooking menu is not limited to including all of the low-temperature cooking menu, steaming menu, stir-frying menu and simmering menu; it may include at least one of them.

[0111] Furthermore, in the heating appliance 2 of this embodiment, the heating process includes a heating step that raises the temperature detected by the temperature sensor 7 to a set temperature, and a temperature control step that maintains the detected temperature at the set temperature. With such a heating appliance 2, by providing a waiting time during the first cooking menu, the heating step in the heating process can be made longer.

[0112] Furthermore, the heating appliance 2 of this embodiment is equipped with an operation display unit 6 (notification unit) for notifying the user, and when the control unit 11 executes a first cooking menu with a waiting time, it causes the operation display unit 6 to display a notification such as content suggesting an extension of the cooking time. With such a heating appliance 2, the usability of the heating appliance 2 can be improved, such as by informing the user that the cooking time will be longer. Note that the content is not limited to content suggesting an extension of the cooking time, but any content related to the addition of a waiting time may be displayed. For example, any content such as "Cooling," "Standby," or "Waiting for temperature to drop" may be displayed on the operation display unit 6 to notify the user. In addition, the operation display unit 6 of this embodiment serves as both an operation unit and a notification unit, but it is not limited to this case, and the operation unit and notification unit may be provided separately.

[0113] Furthermore, in the heating appliance 2 of this embodiment, even when the control unit 11 executes a first cooking menu with a waiting time, it omits notification if predetermined conditions are met (in the case of cooking menus in group B or in the case of scheduled cooking). With such a heating appliance 2, by controlling the execution / omission of notification that suggests an extension of cooking time depending on whether predetermined conditions are met, it becomes possible to execute notification at appropriate times.

[0114] Furthermore, in the heating appliance 2 of this embodiment, the predetermined conditions include the condition that the first cooking menu is scheduled cooking. With such a heating appliance 2, it becomes possible to control the appliance so that it omits the notification that suggests an extension of the cooking time when it is scheduled cooking.

[0115] Furthermore, in the heating appliance 2 of this embodiment, the temperature sensor 7 is provided in the main body 8 and detects the temperature of the container 4. With such a heating appliance 2, by detecting the temperature of the container 4, the temperature of the food stored in the container 4 can be estimated with high accuracy.

[0116] Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is lower than the set temperature. With such a heating appliance 2, the heating process can be executed more reliably, and it becomes easier to heat the food more thoroughly.

[0117] Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is the same as the first predetermined temperature (Figures 8C and 8D). With such a heating appliance 2, a simple control program can be implemented.

[0118] Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is lower than the first predetermined temperature (Figures 6C and 6D). With such a heating appliance 2, the detected temperature can be lowered to a lower temperature after a waiting period, and the heating process can be made longer.

[0119] Furthermore, the cooking appliance 2 of this embodiment is further equipped with stirring blades 5 (stirring body) for stirring the ingredients stored in the container 4, and the control unit 11 performs a stirring process to operate the stirring blades 5 during the waiting time. With such a cooking appliance 2, stirring the ingredients during the waiting time reduces the temperature difference between the ingredients and the container 4, improving the accuracy of the temperature detected by the temperature sensor 7 and also leading to a reduction in the waiting time.

[0120] Furthermore, in this embodiment, the control unit 11 of the cooking appliance 2 performs a stirring process and a non-stirring process during the waiting time, which involves stopping the stirring blades 5 (stirring body) after the stirring process. With such a cooking appliance 2, it is possible to wait until the temperature of the container 4 stabilizes, thereby further improving the accuracy of the temperature detected by the temperature sensor 9.

[0121] In the above embodiment, the case where the cooking appliance 2 does not have a cooling means and the container 4 cools naturally during the waiting time was described, but it is not limited to this case. The cooking appliance 2 may be configured to have a cooling means (such as a fan or Peltier element), and the container 4 may be forcibly cooled from the outside by operating the cooling means during the waiting time. This can shorten the cooking time.

[0122] While this disclosure is adequately described in relation to preferred embodiments with reference to the accompanying drawings, various variations and modifications will be obvious to those skilled in the art. Such variations and modifications should be understood as being included within the scope of the invention as defined in the attached claims. Furthermore, variations in combinations and sequences of elements in each embodiment can be realized without departing from the scope and spirit of this disclosure.

[0123] By appropriately combining any of the various modifications of the above embodiment, the effects of each can be achieved. [Industrial applicability]

[0124] This disclosure is applicable to any cooking appliance used for heating and cooking food. [Explanation of Symbols]

[0125] 2 Cooker 4 containers 6 Operation display section 7. Temperature sensor 8 Main body 9 Heater 10 Lid 11 Control Unit

Claims

1. A container for storing food ingredients, The main body that houses the aforementioned container, A lid that is positioned above the container and can be opened and closed, A heating unit for heating the aforementioned container, A temperature detection unit that detects temperature, A control unit that controls the heating unit based on the temperature detected by the temperature detection unit, It includes an operating unit for the user to set and operate the cooking menu, A cooking appliance in which, if the detected temperature when the power supply to the heating unit is stopped at the start of the first cooking menu set by the operation unit is at or above a first predetermined temperature, the control unit adds a waiting period during which the power supply to the heating unit is stopped until the detected temperature falls below a second predetermined temperature, before starting the heating cooking process in which the power supply to the heating unit is started and the appliance is heated to a predetermined set temperature according to the first cooking menu, and then executes the first cooking menu.

2. The heating appliance according to claim 1, wherein the control unit executes the heating cooking process without the waiting time if the detected temperature at the start of the first cooking menu is lower than a first predetermined temperature.

3. The container, sealed with the aforementioned lid, has a pressure cooking function that creates a pressurized state inside the container that is higher than atmospheric pressure, The heating appliance according to claim 1, wherein the first cooking menu includes a pressure cooking menu using the pressure cooking function.

4. The heating cooker according to claim 1, wherein when the control unit executes a second cooking menu different from the first cooking menu, it executes the heating cooking process without the waiting time, regardless of the detected temperature at the start.

5. The heating appliance according to claim 4, wherein the second cooking menu includes at least one of the following: a low-temperature cooking menu for cooking the ingredients at a low temperature, a steaming menu for steaming the ingredients, a stir-frying menu for sautéing the ingredients, and a simmering menu for simmering the ingredients.

6. The heating cooking process includes a heating step of raising the detected temperature to the set temperature and a temperature control step of maintaining the temperature at the set temperature, according to claim 1.

7. It is equipped with a notification unit to inform the user, The heating appliance according to claim 1, wherein the control unit causes the notification unit to issue a notification when executing the first cooking menu which includes the waiting time.

8. Even when the control unit executes the first cooking menu which includes the waiting time, if the predetermined conditions are met, the notification will be omitted. The heating appliance according to claim 7, wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking.

9. The heating appliance according to claim 1, wherein the temperature sensing unit is provided in the main body and detects the temperature of the container.

10. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the set temperature.

11. The heating appliance according to claim 1, wherein the second predetermined temperature is the same temperature as the first predetermined temperature.

12. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the first predetermined temperature.

13. The container further comprises a stirring device for stirring the ingredients stored in the container, The heating appliance according to claim 1, wherein the control unit performs a stirring step of operating the agitator during the waiting time.

14. The heating appliance according to claim 13, wherein the control unit performs the stirring step and a non-stirring step of stopping the stirring body after the stirring step during the waiting time.

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