Cooking appliance, cooking method, and program

Abstract

This disclosure provides a heating appliance that can cook fried foods with a small amount of oil while reducing the effort required for cooking. [Solution] The heating appliance in this disclosure is a heating appliance capable of selecting multiple types of cooking menus, comprising: a container for containing ingredients; a heating unit for heating the container; a stirring unit for stirring the ingredients contained in the container; and a control unit that controls the stirring unit and the heating unit to perform heating cooking, wherein when a deep-frying menu containing oil, starch, and the food to be cooked is selected from the multiple types of cooking menus, the control unit performs a heating cooking process including a stirring step by the stirring unit.

Description

Technical Field

[0001] The present disclosure relates to a cooking appliance, a cooking method, and a program.

Background Art

[0002] Patent Document 1 discloses a cooking appliance capable of stirring the entire bottom of an inner pot evenly.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present disclosure provides a cooking appliance, a cooking method, and a program that can cook fried foods with a small amount of oil while reducing the labor of cooking.

Means for Solving the Problems

[0005] The cooking appliance in the present disclosure is a cooking appliance capable of selecting a plurality of types of cooking menus, and includes a container for accommodating food ingredients, a heating unit for heating the container, a stirring unit for stirring the food ingredients accommodated in the container, and a control unit for controlling the stirring unit and the heating unit to perform cooking. When a fried menu including oil, flour, and a cooking target is selected from the plurality of types of cooking menus, the control unit With the food to be cooked and the starch separately placed in the container, performs a cooking process including a stirring process by the stirring unit Furthermore, in the stirring step, the starch is applied to the food to be cooked to form a coating on the food to be cooked. .

[0006] In addition, the cooking method in the present disclosure is a cooking method using a cooking appliance capable of selecting a plurality of types of cooking menus. When a fried menu including oil, flour, and a cooking target is selected from the plurality of types of cooking menus, With the food to be cooked and the starch individually placed in the container of the aforementioned cooking appliance, the capacity A heating process is performed, which includes a stirring step to mix the ingredients contained in the container. Furthermore, in the stirring step, the starch is applied to the food to be cooked to form a coating on the food to be cooked. .

[0007] Furthermore, the program in this disclosure is configured in the control unit of a heating appliance capable of selecting multiple types of cooking menus, when a deep-frying menu including oil, starch, and the food to be cooked is selected from the multiple types of cooking menus, With the food to be cooked and the starch individually placed in the container of the aforementioned cooking appliance, The aforementioned capacity The process includes a stirring step in which the ingredients contained in the container are stirred, and a heating and cooking process is performed. In the stirring step, the starch is applied to the food to be cooked to form a coating on the food to be cooked. . [Effects of the Invention]

[0008] The heating appliance, heating method, and program described herein enable the cooking of fried foods with a small amount of oil while reducing the effort required for cooking. [Brief explanation of the drawing]

[0009] [Figure 1] Perspective view showing a cooking appliance in Embodiment 1 [Figure 2] Exploded perspective view showing the heating appliance in Embodiment 1 with the container and inner lid removed. [Figure 3] Perspective view showing a heating appliance with the lid open in Embodiment 1 [Figure 4] Plan view showing the inside of the main body in Embodiment 1 [Figure 5] Enlarged view of the stirring body in Embodiment 1 [Figure 6] Block diagram showing the control configuration of the heating cooker in Embodiment 1 [Figure 7] A diagram showing each step of the heating process in Embodiment 1. [Figure 8] This figure shows the temperature of the container and the rotation of the agitator during the heating process in Embodiment 1. [Figure 9] Diagram showing the first stirring step in Embodiment 1 [Figure 10] Diagram showing the second stirring step in Embodiment 1 [Figure 11] Figure showing the third stirring step in Embodiment 1 [Figure 12] Flowchart showing the operation of the cooking device in Embodiment 1 [Figure 13] Figure showing each step in the cooking process in a modification of Embodiment 1 [Figure 14] Figure showing the temperature of the container and the rotation mode of the stirrer in the cooking process in a modification of Embodiment 1 [Figure 15] Flowchart showing the operation of the cooking device in a modification of Embodiment 1

Mode for Carrying Out the Invention

[0010] (Findings etc. on which the present disclosure is based) Conventionally, when cooking fried foods such as tempura, it has been common to use a cooking method of "frying". However, this has the problem that it takes time for the user to mix the cooking target with flour, and a large amount of oil needs to be used. To address this problem, for example, a cooking device has been proposed as in Document 1, which cooks while sending hot air into the container and stirring. However, in such a cooking device, since the thermal conductivity is not high, it is difficult to properly form a coating on the cooking target in fried foods such as tempura where a coating is formed on the cooking target, and it is not suitable for cooking such menus. Also, even when using a cooking device such as that in Document 1, the problem that it takes time for the user to mix the cooking target with flour could not be solved. Therefore, the present disclosure provides a cooking device, a cooking method, and a program that can cook fried foods with a small amount of oil while reducing the labor of cooking.

[0011] Hereinafter, embodiments will be described in detail with reference to the drawings. However, there may be cases where a more detailed description than necessary is omitted. For example, there may be cases where a detailed description of already well-known matters or a redundant description of substantially the same configuration is omitted. Note that the accompanying drawings and the following description are provided for those skilled in the art to fully understand the present disclosure, and are not intended to limit the subject matter described in the claims.

[0012] (Embodiment 1) [1-1. Configuration] [1-1-1. Configuration of the cooking appliance] FIG. 1 is a perspective view of the cooking appliance 1. FIG. 2 is an exploded perspective view showing the cooking appliance 1 with the container 11 and the inner lid 17 removed. FIG. 3 is a perspective view showing the cooking appliance 1 with the lid 12 open.

[0013] The cooking appliance 1 is a device for heating and cooking food ingredients accommodated in the container 11. The cooking appliance 1 stores a plurality of cooking menus in which the operation sequences are pre-programmed, and executes a heating and cooking process corresponding to the cooking menu selected in the display operation unit 21 described later. Note that the cooking appliance 1 can also perform heating and cooking without using the cooking menu. The selectable cooking menus in the cooking appliance 1 will be described later.

[0014] The cooking appliance 1 includes a main body 10, a container 11, and a lid 12. The main body 10 and the lid 12 are connected by a connecting portion 13. Thereby, the lid 12 can be opened and closed with respect to the main body 10 by rotating around the connecting portion 13.

[0015] The main body 10 has a cylindrical shape with an upper opening in the installed state of the cooking appliance 1, and a recess 14 capable of accommodating the container 11 is formed. The main body 10 includes various configurations for operating the cooking appliance 1. For example, the main body 10 includes a heater 102C for heating the container 11 accommodated in the recess 14, a temperature sensor 101 for detecting the bottom temperature of the container 11 accommodated in the recess 14, a motor 103A for rotating a stirring body 16 attached in the container 11, a control unit 100 for controlling each part of the cooking appliance 1, and the like.

[0016] Container 11 is a container in which a concave cooking space S is formed where the ingredients are cooked, and the upper part of the cooking space S is open when the ingredients are placed in the concave 14. A protrusion 15 is formed approximately in the center of the inner bottom surface 11A of container 11. A stirring body 16 is attached to the protrusion 15. Details of the stirring body 16 will be described later, but the stirring body 16 is a component that stirs the ingredients contained in container 11, and has a shape that follows the inner bottom surface 11A of container 11, stirring the ingredients from below. Container 11 has ribs 11C on its inner surface 11B. The ribs 11C are projections provided on the inner surface 11B of container 11 and extend in the vertical direction. In this embodiment, the case in which container 11 has two ribs 11C provided at opposing positions is illustrated, but the arrangement position and number of ribs 11C are not limited thereto. The ribs 11C come into contact with the ingredients being stirred by the rotation of the stirring body 16, thereby moving the ingredients to the opposite side of the direction of travel of the stirring body 16.

[0017] The lid 12 is a component that opens and closes the opening of the main body 10 and the opening of the container 11 attached to the main body 10. The lid 12 comprises an inner lid 17 and an outer lid 18. The inner lid 17 is made of a predetermined metal material and closes the opening of the container 11 when the lid 12 is closed. The inner lid 17 is equipped with a packing on its outer circumference. The inner lid 17 is removablely installed on the inner surface of the outer lid 18 by fitting predetermined parts such as the outer circumference onto the outer lid 18. The inner lid 17 is provided with a pressure adjustment section 19. The pressure adjustment section 19 comprises a pressure pin 19A, a pressure regulating valve 19B, and a safety valve 19C. When pressure is applied in the cooking space S, the pressure pin 19A is pushed upward, suppressing the rotation of the handle 21 (described later) and locking (fixing) the lid 12 in the closed position. The pressure regulating valve 19B is a valve for adjusting the pressure in the cooking space S, and its opening degree is controlled by the control unit 100 (described later). The safety valve 19C is a valve that discharges steam from the cooking space S to the outside when the pressure inside the cooking space S exceeds a predetermined pressure. The inner lid 17 is attached to the outer lid 18 such that the pressure adjustment section 19 and the steam outlet 20 provided on the outer lid 18 face each other.

[0018] A handle 21 is provided on the outer top surface 18A of the outer cover 18 to fix (lock) the cover body 12 in a closed position. The handle 21 is rotatable within a predetermined range on the outer top surface 18A of the outer cover 18, centered on the outer top surface 18A, in the direction indicated by the symbol R.

[0019] A display and operation unit 22 is provided on the outer top surface 18A of the outer cover 18. The display and operation unit 22 includes a display 22A that displays various information and a reception unit 22B that receives various operations from the user of the cooking appliance 1. The reception unit 22B includes a plurality of controls for operating the cooking appliance 1. In this embodiment, the controls provided by the reception unit 22B are controls configured by capacitive touch sensors. The controls provided by the reception unit 22B include controls for selecting one cooking menu from the cooking menu displayed on the display 22A, controls for starting cooking on the cooking appliance 1, controls for stopping the cooking that the cooking appliance 1 is performing, and so on.

[0020] As described above, a stirring element 16 is installed inside the container 11. Figure 4 is a plan view showing the inside of the main body 10 as seen from the opening of the main body 10 that houses the container 11. Figure 5 is an enlarged view of the stirring body 16.

[0021] The stirring body 16 is located in the lower part of the container 11. The stirring body 16 is a rotatable member about a central axis AX that extends vertically, and has a rotating center 16A, a rotating shaft 16B, a tip 16C, and a curved portion 16D.

[0022] The center of rotation 16A is the part located at the center of rotation of the agitator 16 and is fitted to the upper end of the rotating shaft 16B. The rotating shaft 16B is an axial member that rotates the agitator 16, is connected to the upper end of the protrusion 15, and is rotationally driven around the central axis AX. As the rotating shaft 16B is rotated, the agitator 16, including the center of rotation 16A, rotates as a single unit.

[0023] The stirring body 16 of this embodiment is rotatable within the container 11 around the central axis AX in both a first direction V1 and a second direction V2 which is opposite to the first direction V1. Hereinafter, rotation in the first direction V1 will be appropriately referred to as "forward rotation," and rotation in the second direction V2 will be appropriately referred to as "reverse rotation."

[0024] The tip portion 16C is the end of the stirring body 16 located away from the center of rotation 16A and close to the inner surface 11B of the container 11. The curved portion 16D is the part connecting the center of rotation 16A and the tip portion 16C, and has a curved outer shape when viewed from above from the inner bottom surface 11B of the container 11. In this embodiment, when the stirring body 16 is attached, the curved portion 16D has a curved shape in which the portion between the center of rotation 16A and the tip portion 16C is recessed in the first direction V1. Therefore, a recess 16E is formed in the central part of the stirring body 16, recessed in the first direction V1 with respect to an imaginary line connecting the axis of rotation 16B and the tip portion 16C.

[0025] The stirring body 16, having the above configuration, has a shape that conforms to the inner bottom surface 11A of the container 11. Therefore, it can stir the ingredients placed in the cooking space S from below, allowing for greater movement of the ingredients compared to a configuration that stirs the ingredients from above. Thus, it can promote the stirring of the ingredients.

[0026] Figure 6 is a block diagram showing the control configuration of the heating appliance 1. The heating appliance 1 includes a control unit 100, a display and operation unit 22, a temperature sensor 101, a heating unit 102, a stirring unit 103, and a lock detection sensor 104.

[0027] First, the display operation unit 22, temperature sensor 101, heating unit 102, stirring unit 103, and lock detection sensor 104 will be described.

[0028] The display operation unit 22 displays various information on the display 22A in accordance with the control of the control unit 100. The display operation unit 22 also outputs a signal to the control unit 100 corresponding to the operation key that was received. In this embodiment, the display operation unit 22 displays a single cooking menu from multiple types of cooking menus via the display 22A, allowing selection. The cooking menus that the display operation unit 22 can select include a deep-frying menu for deep-frying.

[0029] Now, let's explain deep-frying. From a food ingredient perspective, pan-frying is a cooking method that involves heating the food ingredients, including oil, starch, and the food to be cooked (meat, seafood, vegetables, etc.). For example, if the dish produced by pan-frying is karaage (Japanese fried chicken), then wheat flour or potato starch is used as the starch, and meat is used as the food to be cooked. Also, for example, if the dish produced by pan-frying is tatsuta-age (Japanese fried chicken), then potato starch is used as the starch, and meat or fish is used as the food to be cooked. In this application, "starch" refers to powders whose main component is starch, such as potato starch, wheat flour, breadcrumbs, tempura flour, karaage flour, and frying flour, which can form a coating on the food to be cooked. Furthermore, in terms of oil volume, shallow frying is a cooking method in which the amount of oil used is such that the entire food item placed on the bottom of the container is not submerged. In other words, shallow frying is a cooking method in which the amount of oil used is such that only a portion of the food item placed on the bottom of the container is submerged. By using shallow frying as the cooking method, it becomes possible to cook fried foods with less oil compared to the "deep frying" method commonly used when preparing fried foods.

[0030] Returning to the description of the configuration of the heating appliance 1, the temperature sensor 101 detects the bottom surface temperature of the container 11 housed in the recess 14. The temperature sensor 101 outputs the detection result to the control unit 100. Hereafter, the bottom surface temperature of the container 11 may be appropriately referred to as the temperature of the container 11.

[0031] The heating unit 102 heats the container 11 housed in the recess 14 of the main body 10. By heating the container 11 and heating the food inside it, the heat conductivity to the food can be increased compared to a heating method that blows hot air into the container 11. The heating unit 102 includes a first heater 102A that heats the container 11 housed in the recess 14 of the main body 10, and a second heater 102B that heats the container 11. The first heater 102A has a higher maximum output than the second heater 102B and its drive is turned on and off by the control unit 100. The second heater 102B has a lower maximum output than the first heater 102A and its drive is turned on and off by the control unit 100. Hereafter, when the first heater 102A and the second heater 102B are not distinguished, they will be referred to as heater 102C, with the designation "101C".

[0032] The stirring unit 103 comprises a stirring body 16 and a motor 103A. The motor 103A rotates the stirring body 16 in a first direction V1 or a second direction V2 according to the control of the control unit 100.

[0033] The lock detection sensor 104 is a sensor that detects whether or not the lid 12 is locked (fixed) in the closed state. The lock detection sensor 104 may be composed of a mechanical sensor or an optical sensor. The lock detection sensor 104 outputs the detection result according to the state of the handle 21 to the control unit 100.

[0034] The control unit 100 is a device that controls each part of the cooking appliance 1. The control unit 100 includes a processor 110 such as a CPU (Central Processing Unit) or MPC (Micro Processing Unit), a memory 120, and an interface circuit for connecting other devices and sensors.

[0035] Memory 120 is a storage device that stores programs and data. Memory 120 stores the control program 121 and data to be processed by the processor 110. Memory 120 has a non-volatile storage area. Memory 120 also has a volatile storage area and constitutes the work area of ​​the processor 110. Memory 120 is composed of, for example, ROM (Read Only Memory) and RAM (Random Access Memory). Control program 121 is an example of a "program".

[0036] The control unit 100 executes the process described using Figures 7 to 12 by having the processor 110 read and execute the control program 121 stored in the memory 120.

[0037] [1-2. Operation] Next, the operation of the heating appliance 1 in this embodiment will be described. When the control unit 100 receives an operation from the reception unit 22B to select a deep-frying menu, that is, when a deep-frying menu is selected from multiple types of cooking menus, the control unit 100 executes a heating and cooking process corresponding to the deep-frying menu (hereinafter referred to as "heating and cooking process CP," with the designation "CP"). At the start of the heating and cooking process CP, the oil, starch, and the food to be cooked are contained in the container 11. These ingredients do not need to be mixed in advance; the oil, starch, and food to be cooked may be added to the pan individually.

[0038] The following describes each step of the heating and cooking process CP, the processing of the control unit 100 in the heating and cooking process CP, and the operation of the heating and cooking appliance 1 related to the heating and cooking process CP, with reference to Figures 7 to 12.

[0039] Figure 7 shows the steps involved in the heating and cooking process CP. Figure 8 shows the temperature of the container 11 and the rotation pattern of the agitator 16 during the heating and cooking process CP. In Figure 8, graph GF1 shows the change in the temperature of the container 11 during the heating and cooking process CP. Also, in Figure 8, the bar graph shows the rotation pattern of the agitator 16 during the heating and cooking process CP.

[0040] As shown in Figures 7 and 8, the heating and cooking process CP includes a heating process HP and a stirring process SP that is performed in parallel with the heating process HP. The heating process HP is a process of heating the container 11 and includes a temperature-raising process HP1, a temperature-maintaining process HP2, and a temperature-decreasing process HP3. The stirring process SP is a process of stirring by the stirring unit 103 and includes a first stirring process SP1, a second stirring process SP2, and a third stirring process SP3.

[0041] First, let's explain each step included in the heating process (HP). The heating step HP1 is a step that starts at the same time as the start of the cooking step CP, and raises the temperature of the container 11 to 160°C. In the heating step HP1, the control unit 100 drives the first heater 102A and the second heater 102B at maximum output based on the detection result of the temperature sensor 101 until the temperature of the container 11 reaches 160°C. Generally, the oil temperature suitable for the "deep-frying" cooking method is said to be between 160°C and 180°C. Therefore, by driving the two heaters 102C at maximum output, the control unit 100 can quickly raise the temperature of the container 11 and quickly bring the oil temperature to a temperature suitable for the "deep-frying" cooking method. As a result, deep-frying can be performed under conditions close to the conventional cooking method of "putting ingredients into heated oil," without preheating the oil contained in the container 11. 160°C is an example of a "first temperature".

[0042] The temperature maintenance process HP2 is a process of maintaining the temperature of the container 11 at 160°C. The temperature maintenance process HP2 is the second process performed in the heating process HP, following the temperature rise process HP1. In the temperature maintenance process HP2, the control unit 100 turns off the drive of the second heater 102B. Also, in the temperature maintenance process HP2, based on the detection result of the temperature sensor 101, the control unit 100 turns on the drive of the first heater 102A when the temperature of the container 11 falls below 160°C, and turns off the drive of the first heater 102A when the temperature of the container 11 rises above 160°C. In this way, the temperature of 160°C is maintained in the temperature maintenance process HP2, so that the food to be cooked can be heated to the inside with oil at a temperature suitable for the "deep-frying" cooking method.

[0043] The cooling process HP3 is a process that lowers the temperature of the container 11 from 160°C. The cooling process HP3 is the last process performed in the heating process HP, and is performed after the temperature maintenance process HP2. In the cooling process HP3, the control unit 100 turns off the drive of the two heaters 102A. In addition, in the cooling process HP3, the control unit 100 sets the target temperature of the container 11 to 120°C, and turns on the drive of the first heater 102A when the temperature of the container 11 falls below 120°C. In this way, since the temperature of the container 11 is lowered from 160°C in the cooling process HP3, it is possible to suppress the occurrence of situations such as oil remaining in the container 11 splashing after the completion of the heating and cooking process CP, thereby improving user safety after the completion of the heating and cooking process CP.

[0044] Next, we will explain each step included in the stirring process SP. The first stirring step SP1 is a step that starts at the same time as the start of the heating and cooking step CP and is performed in parallel with the heating step HP1.

[0045] Now, with reference to Figure 9, the first stirring step SP1 will be described. Figure 9 shows the first stirring step SP1.

[0046] In the first stirring step SP1, the control unit 100 executes the first stirring cycle. The first stirring cycle is an operation that repeats the first stirring operation, which consists of a first rotational operation and a second rotational operation. The first rotational operation is an operation that rotates the stirring body 16 in a first direction V1, and the second rotational operation is an operation that rotates the stirring body 16 in a second direction V2. In one first stirring operation, the operation time of the first rotational operation is 10 seconds, and the operation time of the second rotational operation is 5 seconds. In addition, in the first stirring operation, the rotational speed of the stirring body 16 in the first rotational operation is 50 rpm (revolutions per minute), and the rotational speed of the stirring body 16 in the second rotational operation is 50 rpm.

[0047] In the first rotational operation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 50 rpm in the first direction V1. In the second rotational operation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 50 rpm in the second direction V2.

[0048] Thus, in the first stirring cycle, the first stirring operation is repeated, resulting in repeated stirring by forward rotation of the stirring body 16 and stirring by inversion of the stirring body 16. This suppresses unevenness in the position and orientation of the food being cooked during stirring, compared to stirring in only one of the first direction V1 or the second direction V2. Therefore, uneven adhesion of oil and starch to the food being cooked is suppressed. Furthermore, since the rotation speeds for forward and inversion are the same, the ingredients contained in the container 11 can be mixed quickly while suppressing uneven adhesion.

[0049] In the first stirring step SP1, the control unit 100 executes the second stirring cycle after the first stirring cycle has been executed. The second stirring cycle is an operation that repeats the second stirring operation, which consists of a first rotation operation, a second rotation operation, and a stopping operation. The stopping operation is the operation that stops the rotation of the stirring body 16. In one second stirring operation, the operation time of the first rotation operation is 5 seconds, the operation time of the second rotation operation is 5 seconds, and the operation time of the stopping operation is 10 seconds. In addition, in the second stirring operation, the rotation speed of the stirring body 16 in the first rotation operation is 50 rpm, and the rotation speed of the stirring body 16 in the second rotation operation is 10 rpm.

[0050] During the first rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 50 rpm in the first direction V1. During the second rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 10 rpm in the second direction V2. During the stopping operation, the control unit 100 stops controlling the motor 103A for 10 seconds.

[0051] Thus, in the second stirring cycle, the second stirring operation is repeated, resulting in repeated stirring by forward rotation of the stirring body 16, stirring by inversion of the stirring body 16, and stopping of stirring by the stirring body 16. Generally, during stirring, the food ingredients continue to roll, making it difficult to stabilize the temperature rise, and the food ingredients physically collide with each other, making it easy for the coating to peel off due to the impact. However, in the second stirring cycle, a stopping period for stirring is provided, allowing for stabilization of the temperature rise of the container 11 and suppression of physical collisions between food ingredients while stirring. Also, since the second stirring cycle is performed after the first stirring cycle, when the second stirring cycle is performed, it is highly likely that the gelatinization of starch has progressed due to the absorption of moisture from the food being cooked due to the temperature rise of the container 11. Therefore, in the second stirring cycle, the surface of the food being cooked, which has undergone gelatinization, is viscous, making it easy for the food to stick to the stirring body 16. Thus, in the second stirring cycle, by making the rotation speed of the inversion slower than the rotation speed of the forward rotation, the food being cooked can be dropped from the stirring body 16. Therefore, the food to be cooked that was on the stirring body 16 can be stirred again, and uneven adhesion of oil and starch can be suppressed depending on the food to be cooked.

[0052] The second stirring step SP2 is the second step in the stirring step SP, and is performed immediately after the first stirring step SP1.

[0053] Now, with reference to Figure 10, the second stirring step SP2 will be explained. Figure 10 shows the second stirring step SP2.

[0054] In the second stirring step SP2, the control unit 100 executes the third stirring cycle. The third stirring cycle is an operation that repeats the third stirring operation, which consists of a first rotation operation, a second rotation operation, and a stop operation. In one third stirring operation, the operation time for the first rotation operation is 5 seconds, the operation time for the second rotation operation is 5 seconds, and the operation time for the stop operation is 20 seconds. In addition, in the third stirring operation, the rotation speed of the stirring body 16 in the first rotation operation is 50 rpm, and the rotation speed of the stirring body 16 in the second rotation operation is 10 rpm.

[0055] During the first rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 50 rpm in the first direction V1. During the second rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 10 rpm in the second direction V2. During the stopping operation, the control unit 100 stops controlling the motor 103A for 20 seconds.

[0056] Thus, in the third stirring cycle, the third stirring operation is repeated, which involves stirring by the forward rotation of the stirring body 16, stirring by the inversion of the stirring body 16, and stopping the stirring by the stirring body 16. Since there is a stopping period for stirring in the third stirring cycle, it is possible to brown the surface of the food being cooked.

[0057] The third stirring step SP3 is the last step performed in the stirring step SP, and is performed immediately after the second stirring step SP2.

[0058] Now, with reference to Figure 11, the third stirring step SP3 will be described. Figure 11 shows the third stirring step SP3.

[0059] In the third stirring step SP3, the control unit 100 executes the fourth stirring cycle. The fourth stirring cycle is an operation that repeats the fourth stirring operation, which consists of a first rotation operation, a second rotation operation, and a stop operation. In one fourth stirring operation, the operation time for the first rotation operation is 5 seconds, the operation time for the second rotation operation is 5 seconds, and the operation time for the stop operation is 20 seconds. In addition, in the fourth stirring operation, the rotation speed of the stirring body 16 in the first rotation operation is 30 rpm, and the rotation speed of the stirring body 16 in the second rotation operation is 30 rpm.

[0060] During the first rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 30 rpm in the first direction V1. During the second rotation, the control unit 100 controls the motor 103A to rotate the agitator 16 at a rotational speed of 30 rpm in the second direction V2. During the stopping operation, the control unit 100 stops controlling the motor 103A for 20 seconds.

[0061] Thus, in the fourth stirring cycle, the fourth stirring operation is repeated, resulting in repeated stirring by forward rotation of the stirring body 16, stirring by inversion of the stirring body 16, and stopping of stirring by the stirring body 16. The rotational speed of the forward rotation in the fourth stirring cycle is lower compared to the third stirring cycle. This prevents the coating formed by starch adhering to the food being cooked from peeling off due to stirring. In addition, since there is a stopping period for stirring in the fourth stirring cycle, the coating formed on the food being cooked can be browned.

[0062] Refer to Figure 8 to explain the flow of the heating process CP. At timing T1, when the heating process CP begins, the control unit 100 starts the stirring process SP and the heating process HP. More specifically, at timing T1, the control unit 100 starts the first stirring process SP1 and the heating process HP1. From timing T1 onward, the control unit 100 controls the motor 103A to execute the first stirring cycle in the first stirring process SP1 until the temperature of the container 11 reaches 95°C. 95°C is an example of a "second temperature."

[0063] When the temperature of container 11 reaches 95°C, the control unit 100 terminates the execution of the first stirring cycle. Then, from the timing T2 onward, when the temperature of container 11 reaches 95°C, the control unit 100 controls the motor 103A to execute the second stirring cycle in the first stirring step SP1.

[0064] When the temperature of container 11 reaches 160°C, the control unit 100 terminates the execution of the first stirring step SP1 and the heating step HP1. Then, from the timing T3 onward, when the temperature of container 11 reaches 160°C, the control unit 100 starts the execution of the temperature maintenance step HP2 and the second stirring step SP2. In the second stirring step SP2, the control unit 100 controls the motor 103A to execute the third stirring cycle.

[0065] When the second stirring process SP2 has started and a first predetermined time has elapsed, the control unit 100 terminates the execution of the second stirring process SP2. However, at the time the control unit 100 terminates the execution of the second stirring process SP2, the execution of the temperature maintenance process HP2 continues. After the execution of the second stirring process SP2 has ended, the control unit 100 starts the third stirring process SP3 at a timing T4 or later, which is the first predetermined time elapsed since the start of the second stirring process SP2. In the third stirring process SP3, the control unit 100 controls the motor 103A to execute the fourth stirring cycle.

[0066] When the second predetermined time has elapsed since the start of the temperature maintenance process HP2, the control unit 100 terminates the execution of the second stirring process SP2 and the temperature maintenance process HP2. The second predetermined time is longer than the first predetermined time, for example, 10 minutes. At timing T5, when the second predetermined time has elapsed since the start of the temperature maintenance process HP2, the control unit 100 starts the cooling process HP3.

[0067] Then, at timing T6, when the third predetermined time has elapsed since the start of the cooling process HP3, the control unit 100 terminates the cooling process HP3 and the third stirring process SP3, and terminates the heating and cooking process CP. The third predetermined time is, for example, 2 minutes.

[0068] Figure 12 is a flowchart showing the operation of the cooking appliance 1. The control unit 100 determines whether the deep-frying menu has been selected from the multiple types of cooking menus and whether the reception unit 22B has received an operation to start the deep-frying menu (step SA1).

[0069] The control unit 100 terminates this process if it determines that the deep-frying menu has not been selected from the multiple cooking menus (step SA1: NO), or if it determines that the reception unit 22B has not received an operation to start the deep-frying menu (step SA1: NO).

[0070] On the other hand, if the control unit 100 determines that the deep-frying menu has been selected from the multiple cooking menus and that the reception unit 22B has received an operation to start the deep-frying menu (step SA1: YES), it determines whether the lid 12 is locked in the closed position based on the detection result of the lock detection sensor 104 (step SA2).

[0071] If the control unit 100 determines that the lid 12 is not locked in the closed position (step SA2: NO), it performs the determination in step SA2 again.

[0072] On the other hand, if the control unit 100 determines that the lid 12 is locked in the closed position (step SA2: YES), it starts the heating step HP1 and the first stirring step SP1 (step SA3).

[0073] Next, the control unit 100 determines whether the temperature of the container 11 has reached 95°C based on the detection result of the temperature sensor 101 (step SA4).

[0074] If the control unit 100 determines that the temperature of the container 11 has not reached 95°C (step SA4: NO), it performs the determination in step SA4 again.

[0075] On the other hand, if the control unit 100 determines that the temperature of the container 11 has reached 95°C (step SA4: YES), it switches from the first stirring cycle to the second stirring cycle (step SA5).

[0076] Next, the control unit 100 determines whether the temperature of the container 11 has reached 160°C based on the detection result of the temperature sensor 101 (step SA6).

[0077] If the control unit 100 determines that the temperature of the container 11 has not reached 160°C (step SA6: NO), it performs the determination in step SA6 again.

[0078] On the other hand, if the control unit 100 determines that the temperature of the container 11 has reached 160°C (step SA6: YES), it terminates the execution of the heating step HP1 and the first stirring step SP1, and starts the execution of the temperature maintenance step HP2 and the second stirring step SP2 (step SA7).

[0079] Next, the control unit 100 determines whether or not a first predetermined time has elapsed since the start of the second stirring process SP2 (step SA8). If the control unit 100 determines that the first predetermined time has not elapsed since the start of the second stirring process SP2 (step SA8: NO), it performs the determination in step SA8 again.

[0080] On the other hand, if the control unit 100 determines that a first predetermined time has elapsed since the start of the second stirring process SP2 (step SA8: YES), it terminates the execution of the second stirring process SP2 and starts the execution of the third stirring process SP3 (step SA9).

[0081] Next, the control unit 100 determines whether a second predetermined time has elapsed since the start of the temperature maintenance process HP2 (step SA10). If the control unit 100 determines that a second predetermined time has not elapsed since the start of the temperature maintenance process HP2 (step SA10: NO), it performs the determination in step SA10 again.

[0082] On the other hand, if the control unit 100 determines that a second predetermined time has elapsed since the start of the temperature maintenance process HP2 (step SA10: YES), it terminates the execution of the temperature maintenance process HP2 and starts the execution of the cooling process HP3 (step SA11).

[0083] Next, the control unit 100 determines whether a third predetermined time has elapsed since the start of the cooling process HP3 (step SA12). If the control unit 100 determines that a third predetermined time has not elapsed since the start of the cooling process HP3 (step SA12: NO), it performs the determination in step SA12 again.

[0084] On the other hand, if the control unit 100 determines that a third predetermined time has elapsed since the start of the cooling process HP3 (step SA12: YES), it terminates the execution of the cooling process HP3 and the third stirring process SP3 (step SA13). In other words, in step SA13, the control unit 100 terminates the heating and cooking process CP.

[0085] (modified version) Now, referring to Figures 13 to 15, we will explain the heating process CP', which is a modified version of the heating process CP described above, including each step of the heating process CP', the processing of the control unit 100 in the heating process CP', and the operation of the heating cooker 1 related to the heating process CP'.

[0086] Figure 13 shows the steps of the heating process CP'. Figure 14 shows the temperature of the container 11 and the rotation pattern of the agitator 16 during the heating process CP'. In Figure 14, graph GF2 shows the change in the temperature of the container 11 during the heating process CP'. Also in Figure 14, the bar graph shows the rotation pattern of the agitator 16 during the heating process CP'.

[0087] As shown in Figures 13 and 14, the heating and cooking process CP' includes a heating process HP' and a stirring process SP' which is performed in parallel with the heating process HP'. The stirring process SP' may be the same as the stirring process SP described above. The heating process HP' includes a temperature-raising process HP1', a low-temperature maintenance process HP21, a high-temperature maintenance process HP22, and a temperature-decreasing process HP3. The stirring process SP' also includes a first stirring process SP1, a second stirring process SP2, and a third stirring process SP3. In other words, the heating and cooking process CP' includes a temperature-raising process HP1', and the temperature maintenance process HP2 in the heating and cooking process CP is performed in two stages: a low-temperature maintenance process HP21 and a high-temperature maintenance process HP22.

[0088] Next, we will explain each step included in the heating process HP'. Note that the cooling process HP3 is the same as the heating process CP already described, so we will omit its explanation here.

[0089] The heating step HP1' is a step that starts at the same time as the start of the cooking step CP', and is a step that raises the temperature of the container 11. In the cooking step CP', the temperature of the container 11 is raised to 130°C in the heating step HP1'. 130°C is an example of a "third temperature".

[0090] The low-temperature maintenance process HP21 is a process of maintaining the temperature of the container 11 at 130°C. The low-temperature maintenance process HP21 is the second process performed in the heating process HP', following the temperature-raising process HP1'. In the low-temperature maintenance process HP21, the control unit 100 turns off the drive of the second heater 102B. Also, in the temperature maintenance process HP2, based on the detection result of the temperature sensor 101, the control unit 100 turns on the drive of the first heater 102A when the temperature of the container 11 falls below 130°C, and turns off the drive of the first heater 102A when the temperature of the container 11 rises above 130°C. In this way, the low-temperature maintenance process HP21 allows the food to be cooked through to the center by frying at 130°C, which is considered a low temperature for the frying cooking method. The low-temperature maintenance process HP21 is an example of the "first temperature maintenance process".

[0091] The high-temperature maintenance process HP22 is a process of maintaining the temperature of the container 11 at 170°C. The high-temperature maintenance process HP22 is the third process performed in the heating process HP', following the low-temperature maintenance process HP21. In the high-temperature maintenance process HP22, the control unit 100 turns off the drive of the second heater 102B. Also, in the high-temperature maintenance process HP22, based on the detection result of the temperature sensor 101, the control unit 100 turns on the drive of the first heater 102A when the temperature of the container 11 falls below 170°C, and turns off the drive of the first heater 102A when the temperature of the container 11 rises above 170°C. In this way, the high-temperature maintenance process HP22 shortens the cooking time by maintaining the temperature at 170°C, which is suitable for the "deep-frying" cooking method. In addition, it removes moisture from the coating, resulting in a crispy texture for the fried food, thus improving the taste. The high-temperature maintenance process HP22 is an example of a "second temperature maintenance process". 170°C is an example of a "fourth temperature."

[0092] Refer to Figure 14 to explain the flow of the heating process CP'. At timing T1', when the heating process CP' begins, the control unit 100 starts the stirring process SP' and the heating process HP'. More specifically, at timing T1', the control unit 100 starts the first stirring process SP1 and the heating process HP1'.

[0093] When the temperature of container 11 reaches 95°C, the control unit 100 terminates the execution of the first stirring cycle. Then, from the timing T2' after the temperature of container 11 reaches 95°C, the control unit 100 controls the motor 103A to execute the second stirring cycle in the first stirring step SP1.

[0094] When the temperature of container 11 reaches 130°C, the control unit 100 terminates the heating step HP' and the first stirring step SP1. Then, from the timing T3' onward, when the temperature of container 11 reaches 130°C, the control unit 100 starts the low-temperature maintenance step HP21 and the second stirring step SP2. In the second stirring step SP2, the control unit 100 controls the motor 103A to execute the third stirring cycle.

[0095] When the fourth predetermined time has elapsed since the start of the low-temperature maintenance process HP21, the control unit 100 terminates the execution of the low-temperature maintenance process HP21. Then, at timing T4', which is the fourth predetermined time elapsed since the start of the low-temperature maintenance process HP21, the control unit 100 starts the execution of the high-temperature maintenance process HP22.

[0096] When the second stirring process SP2 has started and a first predetermined time has elapsed, the control unit 100 terminates the execution of the second stirring process SP2. However, at the time the control unit 100 terminates the execution of the second stirring process SP2, the execution of the high-temperature maintenance process HP22 continues. After the execution of the second stirring process SP2 has ended, the control unit 100 starts the third stirring process SP3 from timing T5', which is the first predetermined time elapsed since the start of the second stirring process SP2. In the third stirring process SP3, the control unit 100 controls the motor 103A to execute the fourth stirring cycle.

[0097] When the fifth predetermined time has elapsed since the start of the high-temperature maintenance process HP22, the control unit 100 terminates the execution of the high-temperature maintenance process HP22. Then, at timing T6', when the fifth predetermined time has elapsed since the start of the high-temperature maintenance process HP22, the control unit 100 starts the cooling process HP3.

[0098] Then, at timing T7', when the third predetermined time has elapsed since the start of the cooling process HP3, the control unit 100 terminates the cooling process HP3 and the third stirring process SP3, and terminates the heating and cooking process CP'.

[0099] Figure 15 is a flowchart showing the operation of the cooking appliance 1. In the explanation of Figure 15, the same step numbers are used for steps that are the same as those in Figure 12, and detailed explanations are omitted as appropriate.

[0100] The control unit 100 starts the heating step HP1' and the first stirring step SP1 (step SB1), and when it determines that the temperature of the container 11 has reached 95°C (step SA4: YES), it switches from the first stirring cycle to the second stirring cycle (step SB2).

[0101] Next, the control unit 100 determines whether the temperature of the container 11 has reached 130°C based on the detection result of the temperature sensor 101 (step SB3).

[0102] If the control unit 100 determines that the temperature of the container 11 has not reached 130°C (step SB3: NO), it performs the determination in step SB3 again.

[0103] On the other hand, if the control unit 100 determines that the temperature of the container 11 has reached 130°C (step SB3: YES), it terminates the execution of the heating step HP1' and the first stirring step SP1, and starts the execution of the low temperature maintenance step HP21 and the second stirring step SP2 (step SB4).

[0104] Next, the control unit 100 determines whether or not the fourth predetermined time has elapsed since the start of the low-temperature maintenance process HP21 (step SB5). If the control unit 100 determines that the fourth predetermined time has not elapsed since the start of the low-temperature maintenance process HP21 (step SB5: NO), it performs the determination in step SB5 again.

[0105] On the other hand, if the control unit 100 determines that a fourth predetermined time has elapsed since the start of the low-temperature maintenance process HP21 (step SB5: YES), it starts executing the high-temperature maintenance process HP22 (step SB6). Then, the control unit 100 proceeds to the process of step SA8.

[0106] The control unit 100 determines whether the fifth predetermined time has elapsed since the start of the high-temperature maintenance process HP22 (step SB7). If the control unit 100 determines that the fifth predetermined time has not elapsed since the start of the high-temperature maintenance process HP22 (step SB7: NO), it performs the determination in step SB7 again.

[0107] On the other hand, if the control unit 100 determines that a fifth predetermined time has elapsed since the start of the high-temperature maintenance process HP22 (step SB7: YES), it terminates the execution of the high-temperature maintenance process HP22 and starts the execution of the cooling process HP3 (step SA11).

[0108] In the above explanation, the timing for ending the low-temperature maintenance process HP21 and the high-temperature maintenance process HP22 is determined based on the elapsed time since the start of each process. However, it may also be determined based on the elapsed time since the container temperature reached a predetermined temperature (95°C, 130°C, or 170°C) or the elapsed time since the start of cooking.

[0109] Here, we will explain the method for cooking fried chicken by pan-frying, and briefly describe the effects of the heating device 1. Traditionally, when preparing karaage (Japanese fried chicken), the common method involves cutting the chicken, seasoning the cut chicken, coating the seasoned chicken with potato starch, mixing the chicken and potato starch together, and then deep-frying it in hot oil. In contrast, as mentioned above, the heating cooker 1 performs pan-frying, allowing it to cook fried food with less oil compared to the general "deep-frying" method. In this case, since the heating cooking steps CP and CP' include stirring steps SP and SP', the chicken can be rolled during the heating cooking steps CP and CP', allowing the oil to coat the entire surface of the chicken even with a small amount of oil. Furthermore, since stirring steps SP and SP' are included in the heating and cooking steps CP and CP', the cooking appliance 1 can mix the chicken and potato starch during the heating and cooking steps CP and CP'. Therefore, when cooking fried chicken using the cooking appliance 1, the user only needs to put the chicken and potato starch into the container 11 without mixing them. Thus, when cooking fried chicken using the cooking appliance 1, the user does not need to perform the step of "coating the seasoned chicken with potato starch and mixing the chicken and potato starch together".

[0110] [1-3. Effects, etc.] As described above, the heating appliance 1, which allows selection of multiple types of cooking menus, comprises a container 11 for holding ingredients, a heating unit 102 for heating the container 11, a stirring unit 103 for stirring the ingredients contained in the container 11, and a control unit 100 that controls the stirring unit 103 and the heating unit 102 to perform heating and cooking. When a deep-frying menu, which includes oil, starch, and the food to be cooked, is selected from the multiple types of cooking menus, the control unit 100 executes heating and cooking processes CP and CP', which include a stirring process SP by the stirring unit 103.

[0111] According to this, as described above, the heating cooker 1 performs pan-frying, so it can cook fried food with less oil compared to the general method of "deep-frying". In this case, since the stirring steps SP and SP' are included in the heating cooking steps CP and CP', the food to be cooked can be rolled around in the heating cooking steps CP and CP', and even with a small amount of oil, oil can be applied to the entire surface of the food to be cooked. Furthermore, since the heating and cooking steps CP and CP' include stirring steps SP and SP', the food to be cooked and the starch can be mixed during the heating and cooking steps CP and CP'. Therefore, since the user does not have to mix the food to be cooked and the starch when putting the ingredients into the cooking appliance 1, the cooking appliance 1 can perform deep-frying with a small amount of oil while reducing the effort required for cooking.

[0112] The heating and cooking process CP includes a heating process HP that is performed in parallel with the stirring process SP. The heating process HP includes a temperature rise process HP1 in which the control unit 100 controls the heating unit 102 so that the temperature of the container 11 rises to 160°C.

[0113] According to this method, the time it takes to heat up container 11 can be used to mix the ingredients placed in the cooking device 1, allowing for efficient deep-frying.

[0114] The heating unit 102 includes a first heater 102A and a second heater 102B. The control unit 100 drives the first heater 102A and the second heater 102B during the heating steps HP1 and HP1'.

[0115] According to this method, the temperature of container 11 can be raised quickly, and the temperature of the oil can be raised quickly. Therefore, even without preheating the oil contained in container 11, deep-frying can be performed under conditions similar to the conventional cooking method of "adding ingredients to heated oil."

[0116] The heating and cooking process CP' includes a low-temperature maintenance process HP21 that controls the heating unit 102 to maintain the temperature of the container 11 at 130°C after the heating process HP1', and a high-temperature maintenance process HP22 that controls the heating unit 102 to maintain the temperature of the container 11 at 170°C, which is higher than 130°C.

[0117] According to this method, frying at a low temperature of 130°C allows the food to be heated through to the center. Furthermore, maintaining a temperature of 170°C, which is suitable for frying, can shorten cooking time and improve the taste.

[0118] The stirring unit 103 includes a stirring body 16 that stirs the food contained in the container 11 by rotation. The stirring steps SP and SP' include a first stirring step SP1 which is performed in parallel with the heating steps HP1 and HP1'. In the first stirring step SP1, the control unit 100 executes a first stirring cycle which repeats a first stirring operation consisting of a first rotational operation that rotates the stirring body 16 in a first direction V1 and a second rotational operation that rotates the stirring body 16 in a second direction V2 opposite to the first direction V1.

[0119] According to this method, compared to stirring in only one of the first direction V1 or the second direction V2, it is possible to suppress bias in the position and orientation of the food being cooked during stirring. Therefore, uneven adhesion of oil and starch to the food being cooked can be suppressed.

[0120] In the first stirring operation, the rotational speed of the stirring body 16 in the first rotational operation is the same as the rotational speed of the stirring body 16 in the second rotational operation.

[0121] According to this, since the forward and reverse rotation speeds are the same, uneven adhesion of oil and starch to the food being cooked can be suppressed, and the ingredients contained in container 11 can be mixed quickly.

[0122] In the first stirring step SP1, the control unit 100 executes a second stirring cycle, which repeats a second stirring operation consisting of a first rotation operation, a second rotation operation, and a stopping operation that stops the rotation of the stirring body 16, after the execution of the first stirring cycle.

[0123] In general, during stirring, the food ingredients continue to roll around, making it difficult to stabilize the temperature rise, and the food ingredients physically collide with each other, which can easily cause the coating to peel off. However, in the second stirring cycle, a period of stopping the stirring is provided, which allows for stabilization of the temperature rise in the container 11 while stirring, and suppression of physical collisions between the food ingredients.

[0124] In the first stirring step SP1, the control unit 100 switches from the first stirring cycle to the second stirring cycle when the temperature of the container 11 reaches 95°C.

[0125] According to this, since the first stirring cycle is switched to the second stirring cycle based on the temperature of container 11, the roles of the two stirring cycles can be separated by the temperature of container 11.

[0126] The rotational speed of the agitator 16 during the second rotation of the second stirring operation is lower than the rotational speed of the agitator 16 during the second rotation of the first stirring operation.

[0127] Since the second stirring cycle is performed after the first stirring cycle, by the time the second stirring cycle is performed, it is highly likely that the gelatinization of starch adhering to the food being cooked has progressed due to the rise in temperature of the container 11. Therefore, in the second stirring cycle, the food being cooked is more likely to adhere to the stirring body 16. Accordingly, in the second stirring cycle, the speed of the reversal rotation is made slower than the speed of the forward rotation, which allows the food being cooked to fall off the stirring body 16. Thus, the food being cooked that was on the stirring body 16 can be stirred again, and uneven adhesion of oil and starch depending on the food being cooked can be suppressed.

[0128] The stirring steps SP and SP' include a second stirring step SP2 and a third stirring step SP3 which is performed after the second stirring step SP2. The control unit 100 sets the stirring speed of the stirring unit 103 in the third stirring step SP3 to a lower speed than the stirring speed of the stirring unit 103 in the second stirring step SP2.

[0129] According to this method, it is possible to prevent the coating formed by starch adhering to the food being cooked from peeling off due to stirring.

[0130] The control unit 100 executes a stirring cycle in the second stirring step SP2 and the third stirring step SP3, which repeats a stirring operation consisting of a first rotation operation, a second rotation operation, and a stop operation.

[0131] According to this method, the food to be cooked can be in contact with the inside of the container 11 for a certain amount of time, and the coating formed on the food to be cooked can be browned.

[0132] The heating and cooking process CP includes a heating process HP that is performed in parallel with the stirring process SP. As the final step, the heating process HP includes a cooling process HP3 in which the control unit 100 controls the heating unit 102 so that the temperature of the container 11 drops from 160°C after heating and cooking at 160°C.

[0133] According to this, the cooling process HP3 lowers the temperature of the container 11 from 160°C, which suppresses the occurrence of oil splashing from the container 11 after the heating and cooking process CP is performed, thereby improving user safety after the heating and cooking process CP is completed.

[0134] The heating unit 102 is equipped with a heater 102C. The control unit 100 turns off the drive of the heater 102C during the cooling process HP3.

[0135] According to this, the temperature of container 11 can be effectively lowered from 160°C.

[0136] The stirring section 103 includes a stirring body 16 provided on the inner bottom surface 11A of the container 11.

[0137] This allows for stirring the ingredients from below, which promotes the stirring of the ingredients.

[0138] The cooking appliance 1 includes a lid 12 that opens and closes the opening of the container 11. Cooking steps CP and CP' are steps performed when the lid 12 is in the closed position.

[0139] According to this, cooking can be done with increased thermal efficiency, thus shortening the cooking time required for deep-frying. In addition, during the execution of the heating process CP and CP', it is possible to prevent oil from splashing onto the user.

[0140] When a deep-frying menu is selected from several types of cooking menus, the cooking method using the heating cooker 1 includes heating steps CP and CP', which include stirring steps SP and SP' for stirring the ingredients contained in the container 11 of the heating cooker 1.

[0141] According to this, it produces the same effect as cooking appliance 1.

[0142] The control program 121 instructs the control unit 100 of the cooking appliance 1 to execute cooking processes CP and CP', which include stirring processes SP and SP', when a deep-frying menu is selected from multiple cooking menus. According to this, it produces the same effect as cooking appliance 1.

[0143] (Other embodiments) As described above, Embodiment 1 has been presented as an example disclosed in this application. However, the technology in this disclosure is not limited to this and can be applied to embodiments that have been modified, replaced, added, or omitted. Furthermore, it is possible to combine the components described in Embodiment 1 to create new embodiments. Therefore, other embodiments are described below as examples.

[0144] In the above-described embodiment 1, 160°C was given as an example of the "first temperature." However, the "first temperature" is not limited to 160°C; any temperature of 160°C or higher that is suitable for the cooking method of "frying" is acceptable.

[0145] In the above-described embodiment 1, 95°C was given as an example of the "second temperature." However, the "second temperature" is not limited to 95°C and may be lower or higher than 95°C. However, it is preferable that the "second temperature" is the temperature at which starch gelatinization begins.

[0146] In the modified embodiment 1 described above, 130°C was given as an example of the "third temperature." However, the "third temperature" is not limited to 130°C; it may be lower or higher than 130°C. However, the "third temperature" is preferably a temperature that is considered low for the cooking method of "frying."

[0147] In the modified embodiment 1 described above, 170°C was given as an example of the "fourth temperature." However, the "fourth temperature" is not limited to 170°C; it may be lower or higher than 170°C. However, it is preferable that the "fourth temperature" is a temperature suitable for the cooking method of "deep-frying."

[0148] In other embodiments, the operating times of the first rotation, the second rotation, and the stopping operation are not limited to the times described in Embodiment 1. In other words, in the first stirring operation, the duration of the first rotation is not limited to 10 seconds, and the duration of the second rotation is not limited to 5 seconds as long as it is shorter than the duration of the first rotation. Furthermore, in the second stirring operation, the operating time of the first rotation is not limited to 5 seconds, the operating time of the second rotation is not limited to 3 seconds if it is shorter than the operating time of the first rotation, and the operating time of the stopping operation is not limited to 10 seconds. Furthermore, in the third stirring operation, the duration of the first rotation is not limited to 5 seconds, the duration of the second rotation is not limited to 3 seconds if it is shorter than the duration of the first rotation, and the duration of the stop operation is not limited to 20 seconds. Furthermore, in the fourth stirring operation, the duration of the first rotation is not limited to 5 seconds, the duration of the second rotation is not limited to 3 seconds if it is shorter than the duration of the first rotation, and the duration of the stop operation is not limited to 20 seconds.

[0149] In other embodiments, the rotational speeds of the first rotation and the second rotation are not limited to the speeds described in Embodiment 1. In other words, in the first stirring operation, the rotational speed of the first rotation is not limited to 50 rpm, and the rotational speed of the second rotation is not limited to 50 rpm as long as it is the same as the rotational speed of the first rotation. Furthermore, in the second stirring operation, the rotational speed of the first rotation is not limited to 50 rpm, and the rotational speed of the second rotation is not limited to 10 rpm as long as it is lower than the rotational speed of the first rotation. Furthermore, in the third stirring operation, the rotational speed of the first rotation is not limited to 50 rpm, and the rotational speed of the second rotation is not limited to 10 rpm as long as it is lower than the rotational speed of the first rotation. Furthermore, in the fourth stirring operation, the rotational speed of the first rotation is not limited to 30 rpm, and the rotational speed of the second rotation is not limited to 30 rpm as long as it is the same as the rotational speed of the first rotation. However, it is preferable that the rotational speed of the first rotation in the fourth stirring operation is lower than the rotational speed of the first rotation in the first stirring operation, and it is preferable that the rotational speed of the second rotation in the fourth stirring operation is lower than the rotational speed of the second rotation in the first stirring operation.

[0150] In the first embodiment described above, the stirring body 16 rotates in the forward direction and in the reverse direction during the stirring steps SP and SP'. In other embodiments, the direction of rotation of the stirring body 16 during the stirring steps SP and SP' may be either the first direction V1 or the second direction V2.

[0151] In the first embodiment described above, a stirring body 16 that rotates inside the container 11 was given as an example of the "stirring body". However, the "stirring body" is not limited to the stirring body 16; any container that contains the ingredients and is rotatable may also be used.

[0152] In the above-described embodiment 1, the case in which stirring is performed by the rotation of the stirring body 16 was illustrated. In other embodiments, stirring may be performed by means other than rotation. For example, stirring may be performed by moving the members in the forward / backward direction or the left / right direction.

[0153] In the first embodiment described above, the heating and cooking steps CP and CP' are executed based on the bottom surface temperature of the container 11. In other embodiments, the heating and cooking steps CP and CP' may be executed based on the internal temperature of the container 11, either directly or indirectly detected, or by detecting a temperature other than that of the bottom surface of the container 11.

[0154] The processor 110 may consist of a single processor or multiple processors. The processor 110 may also be hardware programmed to implement the corresponding functional units. That is, the processor 110 may consist of, for example, an ASIC (Application Specific Integrated Circuit) or an FPGA (Field Programmable Gate Array).

[0155] The configuration of the heating appliance 1 shown in Figure 6 is merely an example, and the specific implementation is not particularly limited. In other words, it is not necessarily required that each part be individually equipped with corresponding hardware; it is also possible to configure the appliance so that a single processor executes a program to realize the functions of each part. Furthermore, some of the functions realized by software in the above-described embodiment may be implemented as hardware, or conversely, some of the functions realized by hardware may be implemented as software.

[0156] The operational step units shown in Figure 12 are divided according to the main processing content to facilitate understanding of the operation, and the operation is not limited by the way the processing units are divided or the names of the processing units. Depending on the processing content, it may be further divided into more step units. Alternatively, it may be divided so that one step unit contains even more processing. Furthermore, the order of the steps may be changed as appropriate, as long as it does not impede the intent of this disclosure.

[0157] Since the embodiments described above are for illustrative purposes of the technology described herein, various modifications, substitutions, additions, omissions, etc., can be made within the claims or their equivalents.

[0158] (Note) Based on the above description of embodiments, the following technologies are disclosed.

[0159] (Technology 1) A heating appliance capable of selecting multiple types of cooking menus, comprising: a container for containing ingredients; a heating unit for heating the container; a stirring unit for stirring the ingredients contained in the container; and a control unit that controls the stirring unit and the heating unit to perform heating and cooking, wherein when a deep-frying menu containing oil, starch, and the food to be cooked is selected from the multiple types of cooking menus, the control unit performs a heating and cooking process including a stirring step by the stirring unit. According to this, since the heating process includes a stirring process, the food to be cooked and the starch can be mixed during the heating process. Therefore, the user does not have to go through the trouble of mixing the food to be cooked and the starch when putting the ingredients into the heating cooker. In addition, because the heating process includes a stirring process, it is possible to change the position of the food to be cooked during the heating process, and oil can be applied to the entire surface of the food to be cooked. Therefore, a small amount of oil can be used in the heating process. From the above, the heating cooker can cook fried foods with a small amount of oil while reducing the effort required for cooking.

[0160] (Technology 2) The cooking appliance according to Technology 1, wherein the heating step includes a heating step performed in parallel with the stirring step, and the heating step includes a temperature-raising step in which the control unit controls the heating unit so that the temperature of the container rises to a first temperature. According to this method, the time it takes to heat up the container can be used to mix the ingredients placed in the cooking device, allowing for efficient deep-frying.

[0161] (Technology 3) The heating appliance according to Technology 2, wherein the first temperature is 160°C or higher. Generally, the ideal oil temperature for deep-frying is said to be 160°C or higher. Therefore, according to the heating device of Technology 3, the time it takes to heat the container to the oil temperature suitable for deep-frying can be used to mix the ingredients placed in the heating device.

[0162] (Technology 4) The heating unit comprises a first heater and a second heater, and the control unit drives the first heater and the second heater in the heating step, as described in Technology 2 or Technology 3. According to this method, the temperature of the container can be raised quickly, and the temperature of the oil can be raised quickly. Therefore, even without preheating the oil contained in the container, deep-frying can be performed under conditions similar to the conventional cooking method of "adding ingredients to heated oil."

[0163] (Technology 5) The heating cooking process includes a first temperature maintenance step of controlling the heating unit to maintain the temperature of the container at a third temperature after a heating step of raising the temperature of the container, and a second temperature maintenance step of controlling the heating unit to maintain the temperature of the container at a fourth temperature higher than the third temperature, according to the heating cooker according to Technology 1 or Technology 4. This method allows for heating to the center of the food being cooked, while also shortening cooking time and improving taste.

[0164] (Technology 6) The heating appliance according to any one of Technology 2 to Technology 5, wherein the stirring unit includes a stirring body that stirs the food contained in the container by rotation, the stirring step includes a first stirring step performed in parallel with the heating step, and the control unit performs a first stirring cycle in which the first stirring step repeats a first stirring operation consisting of a first rotational operation that rotates the stirring body in a first direction and a second rotational operation that rotates the stirring body in a second direction opposite to the first direction. This method suppresses unevenness in the position and orientation of the food being cooked during stirring, compared to stirring in only one of the first or second directions. As a result, it suppresses uneven adhesion of oil and starch to the food being cooked.

[0165] (Technology 7) The heating appliance according to Technical Reference 6, wherein in the first stirring operation, the rotational speed of the stirring body in the first rotational operation is the same as the rotational speed of the stirring body in the second rotational operation. According to this, since the rotation speed is the same in both the first and second directions, uneven adhesion of oil and starch to the food being cooked can be suppressed, and the ingredients contained in the container can be mixed quickly.

[0166] (Technology 8) The heating cooker according to Technology 6 or 7, wherein the control unit, in the first stirring step, executes a second stirring cycle in which a second stirring operation consisting of a first rotation operation, a second rotation operation, and a stopping operation to stop the rotation of the stirring body is repeated after the execution of the first stirring cycle. Generally, during stirring, the food is constantly rolling around, making it difficult to stabilize the temperature rise, and the food is prone to peeling off due to physical collisions. However, in the second stirring cycle, a period of stopping the stirring is provided, allowing for stabilization of the container's temperature rise while stirring, and suppression of physical collisions between food items.

[0167] (Technology 9) The control unit, in the first stirring step, switches from the first stirring cycle to the second stirring cycle when the temperature of the container falls to a second temperature lower than the first temperature, as described in Technical 8. According to this method, the first stirring cycle is switched to the second stirring cycle based on the temperature of the container, so the roles of the two stirring cycles can be separated by the temperature of the container.

[0168] (Technology 10) The heating appliance according to Technology 8 or Technology 9, wherein the rotational speed of the stirring body in the second rotational operation of the second stirring operation is lower than the rotational speed of the stirring body in the second rotational operation of the first stirring operation. According to this, since the second stirring cycle is performed after the first stirring cycle, it is highly likely that the gelatinization of starch adhering to the food being cooked will have progressed due to the rise in the temperature of the container when the second stirring cycle is performed. Therefore, the food being cooked is more likely to adhere to the stirring body during the second stirring cycle. Accordingly, in the second stirring cycle, the food being cooked can be dropped from the stirring body by making the rotation speed in the second direction slower than the rotation speed in the first direction. Thus, the food being cooked that was on the stirring body can be made to adhere again, and uneven adhesion of oil and starch depending on the food being cooked can be suppressed.

[0169] (Technology 11) The heating appliance according to any one of the technologies 1 to 10, wherein the stirring step includes a second stirring step and a third stirring step performed after the second stirring step, and the control unit sets the stirring speed of the stirring unit in the third stirring step to be lower than the stirring speed of the stirring unit in the second stirring step. According to this method, it is possible to prevent the coating formed by starch adhering to the food being cooked from peeling off due to stirring.

[0170] (Technology 12) The heating cooker according to Technology 11, wherein the stirring unit includes a stirring body that stirs the food contained in the container by rotation, and the control unit executes a stirring cycle in which, in the second stirring step and the third stirring step, a stirring operation is repeated, comprising a first rotation operation that rotates the stirring body in a first direction, a second rotation operation that rotates the stirring body in a second direction opposite to the first direction, and a stopping operation that stops the rotation of the stirring body. According to this method, the food to be cooked can be in contact with the inside of the container for a certain amount of time, and the coating formed on the food can be browned.

[0171] (Technology 13) A cooking appliance according to any one of the technologies 1 to 12, wherein the heating cooking step includes a heating step performed in parallel with the stirring step, and the heating step includes, as a final step, a cooling step in which the control unit controls the heating unit so that the temperature of the container drops from the first temperature after heating cooking at a first temperature. According to this method, the cooling process lowers the temperature of the container, which can suppress situations such as oil splattering after the heating process is completed, thereby improving user safety after the heating process is finished.

[0172] (Technology 14) The heating unit comprises a heater, and the control unit turns off the drive of the heater during the cooling process, as described in Technical Reference 13. According to this method, the temperature of the container can be effectively lowered in order to stop the heating of the container.

[0173] (Technology 15) The stirring section includes a stirring element provided on the inner bottom surface of the container, as described in any one of the technologies 1 to 14. This allows for stirring the ingredients from below, which promotes the stirring of the ingredients.

[0174] (Technology 16) A cooking appliance according to any one of the technologies 1 to 15, comprising a lid for opening and closing the opening of the container, wherein the heating cooking step is performed when the lid is in a closed state. According to this method, cooking can be done with increased thermal efficiency, thus shortening the cooking time required for deep-frying. In addition, it prevents oil from splashing onto the user during the cooking process.

[0175] (Technology 17) A cooking method using a heating appliance capable of selecting multiple types of cooking menus, wherein when a deep-frying menu containing oil, starch, and the food to be cooked is selected from the multiple types of cooking menus, the cooking method includes a stirring step of stirring the food contained in a container of the heating appliance. According to this, it produces the same effect as the heating appliance described in Technology 1.

[0176] (Technology 18) A program for a control unit of a cooking appliance capable of selecting multiple types of cooking menus, which, when a deep-frying menu containing oil, starch, and the food to be cooked is selected from the multiple types of cooking menus, causes the control unit to execute a cooking process that includes a stirring step of stirring the food contained in the container of the cooking appliance. According to this, it produces the same effect as the heating appliance described in Technology 1. [Industrial applicability]

[0177] As described above, the heating appliance, heating method, and program according to the present invention can be used for the purpose of cooking fried foods. [Explanation of symbols]

[0178] 1 Cooker 10 Main Unit 11 Container 11A Internal bottom 11B Inside surface 11C Rib 12 Lid 13 Connecting part 14, 16E recess 15 Convex part 16 Stirring body 16A Rotation center 16B Rotation axis 16C Tip 16D curved section 17 Inner lid 18 Outer lid 18A External top surface 19 Pressure adjustment section 19A Pressure Pin 19B Pressure Regulating Valve 19C Safety Valve 20 Steam outlets 21 Handle 22 Display operation section 22A Display 22B Reception Desk 100 Control Unit 101 Temperature Sensor 102 Heating section 102A First Heater 102B Second Heater 102C Heater 103 Stirring section 103A motor 104 Lock detection sensor 110 processors 120 memory 121 Control Program (Program) AX center axis CP, CP′ Cooking process HP, HP′ heating process HP1, HP1' heating process HP2 temperature maintenance process HP3 Temperature cooling process HP21 Low temperature maintenance process (1st temperature maintenance process) HP22 High temperature maintenance process (second temperature maintenance process) S cooking space SP, SP′ Stirring process SP1 1st stirring process SP2 2nd stirring process SP3 3rd stirring process V1 1st direction V2 2nd direction

Claims

1. A heating appliance that allows selection of multiple types of cooking menus, A container for storing food ingredients, A heating unit for heating the aforementioned container, A stirring unit for stirring the ingredients contained in the container, The system comprises a stirring unit and a control unit that controls the heating unit to perform cooking, The control unit, If a deep-frying menu is selected from the aforementioned multiple cooking menus, which includes oil, starch, and the food to be cooked, the food to be cooked and the starch are individually placed in the container, and a heating cooking process including a stirring step by the stirring unit is performed. In the stirring step, the starch is applied to the object to be cooked to form a coating on the object to be cooked. Heating cooker.

2. The heating cooking step includes a heating step performed in parallel with the stirring step, The heating step includes a temperature-raising step in which the control unit controls the heating unit so that the temperature of the container rises to a first temperature. A heating appliance according to claim 1.

3. The first temperature is 160°C or higher. A cooking appliance according to claim 2.

4. The heating unit comprises a first heater and a second heater. The control unit drives the first heater and the second heater in the heating step. A cooking appliance according to claim 2 or 3.

5. The heating cooking process includes a first temperature maintenance step of controlling the heating unit to maintain the temperature of the container at a third temperature after a heating step of raising the temperature of the container, and a second temperature maintenance step of controlling the heating unit to maintain the temperature of the container at a fourth temperature higher than the third temperature, according to claim 1.

6. The stirring unit includes a stirring element that stirs the food contained in the container by rotation, The stirring step includes a first stirring step performed in parallel with the heating step, The control unit, In the first stirring step, A first stirring cycle is performed by repeating a first stirring operation, which consists of a first rotational operation that rotates the stirring body in a first direction, and a second rotational operation that rotates the stirring body in a second direction opposite to the first direction. A cooking appliance according to claim 2 or 3.

7. In the first stirring operation, the rotational speed of the stirring body in the first rotational operation is the same as the rotational speed of the stirring body in the second rotational operation. A cooking appliance according to claim 6.

8. The control unit, In the first stirring step, after the execution of the first stirring cycle, A second stirring cycle is performed, which repeats the second stirring operation, which consists of the first rotation operation, the second rotation operation, and a stopping operation that stops the rotation of the stirring body. A cooking appliance according to claim 6.

9. The control unit, In the first stirring step, when the temperature of the container falls to a second temperature lower than the first temperature, the system switches from the first stirring cycle to the second stirring cycle. A heating appliance according to claim 8.

10. The rotational speed of the agitator in the second rotational movement of the second stirring operation is lower than the rotational speed of the agitator in the second rotational movement of the first stirring operation. A heating appliance according to claim 8.

11. The stirring step includes a second stirring step and a third stirring step performed after the second stirring step, The control unit sets the stirring speed of the stirring unit in the third stirring step to be lower than the stirring speed of the stirring unit in the second stirring step. A heating appliance according to claim 1.

12. The stirring unit includes a stirring element that stirs the food contained in the container by rotation, The control unit, In the second stirring step and the third stirring step, The stirring cycle is performed by repeatedly executing a stirring operation consisting of a first rotation operation that rotates the stirring body in a first direction, a second rotation operation that rotates the stirring body in a second direction opposite to the first direction, and a stopping operation that stops the rotation of the stirring body. A heating appliance according to claim 11.

13. The heating cooking step includes a heating step performed in parallel with the stirring step, The heating step includes, as the final step, a cooling step in which the control unit controls the heating unit so that the temperature of the container drops from the first temperature after cooking has been performed at the first temperature. A heating appliance according to claim 1.

14. The heating unit is equipped with a heater, The control unit turns off the drive of the heater during the cooling process. A heating appliance according to claim 13.

15. The stirring section includes a stirring element provided on the inner bottom surface of the container. A heating appliance according to claim 1 or 2.

16. The container is equipped with a lid that opens and closes the opening of the container, The aforementioned heating and cooking step is performed when the lid is in a closed state. A heating appliance according to claim 1 or 2.

17. A cooking method using a cooking appliance that allows selection of multiple types of cooking menus, If, from the aforementioned multiple cooking menus, a deep-frying menu is selected that includes oil, starch, and the food to be cooked, With the food to be cooked and the starch separately placed in the container of the heating appliance, a heating cooking process is performed which includes a stirring step of stirring the food contained in the container. In the stirring step, the starch is applied to the object to be cooked to form a coating on the object to be cooked. Cooking method.

18. In the control unit of a heating appliance that allows selection of multiple cooking menus, If, from the aforementioned multiple cooking menus, a deep-frying menu is selected that includes oil, starch, and the food to be cooked, With the food to be cooked and the starch separately placed in the container of the aforementioned cooking appliance, a cooking process including a stirring step of stirring the food contained in the container is performed. In the stirring step, the starch is applied to the object to be cooked to form a coating on the object to be cooked. program.

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