Heating cooker

Abstract

One aspect of the present invention relates to a heating cooker that includes a container for holding food, a heating unit for heating the container, and a heating control unit for controlling the heating performed by the heating unit, and is capable of scheduled cooking. The scheduled cooking sequentially performs: a cooking step for cooking the food; a heat preservation step for keeping the food cooked by the cooking step at a predetermined temperature; and a reheating step for reheating the food kept at the temperature of the heat preservation step. The heating cooker includes a notification unit that, when the scheduled cooking is performed, notifies that the cooking of the food has been completed after the heating and cooking of the food in the cooking step is completed and before the reheating step.

Description

Technical Field

[0001] The present invention relates to a heating cooker for heating and cooking food contained in an inner container. Prior Art

[0002] Among heating cookers such as electric rice cookers, there are some cooking cookers capable of scheduled cooking, which can complete cooking at a scheduled time or a scheduled time (for example, Japanese Patent Application Laid-Open No. 2013-223705). Summary of the Invention

[0003] However, a dish is only the finished product of the ingredients and is not yet ready for consumption. That is, after the ingredients are cooked, they are subjected to final processing such as reheating to allow the flavors to penetrate the ingredients and make the dish ready for consumption.

[0004] Therefore, in the case of scheduled cooking, the scheduled time or time is usually set to the time or time when the food is ready for consumption.

[0005] On the other hand, in scheduled cooking, as described above, after the ingredients are cooked, they are reheated to make them edible. Therefore, by advancing the scheduled time or time, the time at which the ingredients are cooked can also be advanced.

[0006] However, whether cooking normally (not using a scheduled cooking method) or scheduled cooking, the time required to cook the ingredients remains the same as long as the cooking menu is the same. Therefore, any changes to the scheduled time or time must be made after the ingredients have finished cooking. Therefore, changing the scheduled time or time to make the food ready requires knowing the time required to cook the ingredients in advance, making it difficult to do so easily.

[0007] An object of one embodiment of the present invention is to realize a heating cooker that can easily change the reserved time or reserved time by notifying the completion of cooking of ingredients during reserved cooking.

[0008] In order to solve the above-mentioned problem, one embodiment of the present invention involves a heating cooker, which includes a container for accommodating food, a heating unit for heating the container, and a heating control unit for controlling the heating performed by the heating unit, and is capable of scheduled cooking. The scheduled cooking is performed in sequence: a cooking process for cooking food; a keeping warm process for keeping the food cooked by the cooking process warm at a specified temperature; and a reheating process for reheating the food kept warm by the keeping warm process. The heating cooker includes a notification unit, which, when the scheduled cooking is performed, notifies that the cooking of the food is completed after the heating cooking of the food in the cooking process is completed and before the reheating process.

[0009] According to one embodiment of the present invention, in scheduled cooking, by notifying the completion of cooking of ingredients, the scheduled time or time can be easily changed. Simple diagram description

[0010] FIG1 is a perspective view of a heating cooker according to a first embodiment of the present invention with its lid opened. FIG. 2 is a perspective view of the cooking device shown in FIG. 1 with its lid closed. FIG3 is a perspective view of the heating cooker shown in FIG1 with the lid opened and the inner cover removed from the outer cover. FIG. 4 is a top perspective view of the cooking device shown in FIG. 1 with the inner container removed. FIG5 is a control block diagram of the cooking device shown in FIG1. FIG. 6 is a graph showing the relationship between the elapsed time and the temperature in the scheduled cooking in the heating cooker shown in FIG. 1 . FIG. 7 is a diagram showing an example of the timing for switching from the heat-keeping step to the finishing step after cooking is completed in the scheduled cooking. FIG. 8 is a diagram showing a comparative example of the timing for switching from the heat-keeping process to the finishing process after cooking is completed in the reservation mode. Implementation Method

[0011] <Implementation Method 1> Hereinafter, one embodiment of the present invention will be described in detail.

[0012] <Overview of the Cooker> Fig. 1 shows a schematic internal structure of a heating cooker 101 according to this embodiment. Fig. 2 shows the external appearance of the heating cooker 101.

[0013] As shown in FIG1 , a cooking device 101 includes a cooking device body (main body) 1 and a lid 2 attached to the cooking device body 1 so as to be openable and closable.

[0014] (Heating cooker body 1) As shown in FIG1 , the main body 1 of the heating cooker includes: an inner pot storage portion 11 for storing an inner pot (container) (3) for storing the heated object (food materials such as vegetables, meat, fish, seasonings, etc.) to be cooked; and a handle storage portion 12 for storing a handle portion 31 provided on the inner pot 3 when the inner pot 3 is stored in the inner pot storage portion 11.

[0015] Furthermore, the cooking device body 1 is provided with a locking claw 13 on the upper outer side of the inner pot storage portion 11. This locking claw 13 engages with a claw receiving portion 23 provided on the outer cover 21 of the cover body 2, which will be described later. The engagement of the locking claw 13 with the claw receiving portion 23 secures the cover body 2 to the cooking device body 1. The engagement between the locking claw 13 and the claw receiving portion 23 can be released by an open switch 24 provided on the surface of the outer cover 21, as shown in FIG2 .

[0016] The inner pot storage section 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage section 11, a heating section 15 for heating the inner pot 3 is arranged at a position that contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage section 11. Examples of the heating section 15 include, but are not limited to, an induction heating coil. Here, the position that contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage section 11 refers to, for example, a position in the inner pot storage section 11 that faces the bottom wall 3a of the inner pot 3 (see FIG. 4 ), or a position that faces the bottom wall 3a and the peripheral wall 3b of the inner pot 3 (see FIG. 4 ).

[0017] Furthermore, a temperature sensor 16 for detecting the temperature of the inner pot 3 and a weight sensor 18 for measuring the weight of the food stored in the inner pot 3 are provided in the inner pot storage portion 11 at a position that contacts the inner pot 3 when the inner pot 3 is stored. The detection signals from the temperature sensor 16 and the weight sensor are transmitted to the control unit (heating control unit) 17, described later. The use of the detection signals from the temperature sensor 16 and the weight sensor 18 will be described later.

[0018] Although not shown in the drawings, a power supply unit including a power supply circuit, an inverter circuit, and the like is disposed on the cooking device body 1 .

[0019] (Cover 2) The cover 2 includes an outer cover 21 and an inner cover 22. The outer cover 21 is assembled to the cooking device body 1 via a hinge spring 4. Thus, the cover 2 is rotatably supported on the cooking device body 1 so as to open and close the opening of the inner pot 3 housed in the cooking device body 1.

[0020] Figure 3 is a perspective view of the cover 2 of the cooking device 101, showing the inner cover 22 removed from the outer cover 21. As shown in Figure 3, the outer cover 21 consists of a bottom portion 211 with a recessed portion for inserting the inner cover 22, and an upper portion 212 covering the bottom portion 211. A control circuit board (not shown) is located in the space between the bottom portion 211 and the upper portion 212 (inside the outer cover 21). The control unit 17, which controls various operations within the cooking device 101, is located on this control circuit board.

[0021] The control unit 17 is composed of a computing unit, a storage unit, and other electronic components (not shown). Based on programs and input data stored in the storage unit, it controls the heating unit 15 and other components, thereby implementing a series of cooking operations. The details of the control unit 17 will be described later. In this embodiment, the control unit 17 is located inside the outer cover 21, but its location is not limited; for example, it may also be located on the cooking device body 1.

[0022] As shown in Figure 2, the outer cover 21 is formed in a shape that covers the handle storage portion 12 of the heating cooker body 1, and an operating portion 25 is provided on the upper portion 212 of the outer cover 21. The operating portion 25 is provided with an opening switch 24 for opening the cover body 2, an opening formed near the opening switch 24, namely a window portion 21a, a plurality of operating buttons 25a, a display portion 25b such as a display light, etc.

[0023] A steam duct unit 26 with a steam port 26b is detachably mounted on the outer lid 21, across the operating portion 25 from the window 21a. The steam duct unit 26 condenses steam generated by the inner pot 3 and returns it to the inner pot 3, thereby circulating the steam and controlling the amount of steam released. This allows the cooking device 101 to cook using only moisture from the ingredients, allowing the ingredients' nutrients and flavor to be fully utilized. The steam duct unit 26 connects to the steam-guiding opening (vent) 40d of the inner lid 22, described later, to introduce steam generated by the inner pot 3.

[0024] The steam pipe unit 26 is detachable from the outer cover 21. While details will be discussed in the second embodiment, the steam pipe unit 26 can also be disassembled into two upper and lower sections: the cover and the water reservoir. This allows for easy cleaning of the interior of the steam pipe unit 26, ensuring cleanliness.

[0025] 3, the outer lid 21 is provided with a water vapor sensor 27 for detecting steam generated in the inner pot 3. The detection signal of the water vapor sensor 27 is also transmitted to the control unit 17 of the cooking device 101. The use of the detection signal of the water vapor sensor 27 will be described later.

[0026] In addition, Figure 2 shows an example in which a steam pipe unit 26 is provided on the upper portion 212 of the outer cover 21 on the opposite side of the window portion 21a across the operating portion 25, but the configuration of these operating portion 25, window portion 21a, and steam pipe unit 26 is an example and is not particularly limited.

[0027] Meanwhile, the inner lid 22 includes an inner lid body 40 detachably mounted on the bottom 211 of the outer lid 21, on the side facing the inner pot 3. A large-diameter sealing ring 41 is provided around the entire outer periphery of the inner lid body 40, surrounding the outer periphery. When the lid 2 is closed, the large-diameter sealing ring 41 seals against the upper surface of the flange 3c provided at the upper edge of the opening of the inner pot 3. This seal closes the gap between the inner lid 22 and the inner pot 3, preventing food from escaping the inner pot 3 and efficiently converting moisture from the food into steam for circulation.

[0028] An opening 40a is formed in a portion of the inner lid body 40, into which a heat-resistant transparent material 40e, such as heat-resistant glass or transparent resin, is embedded. This opening 40a is formed so that it overlaps with the window 21a of the outer lid 21 when the inner lid 22 is attached to the outer lid 21. This allows the interior of the inner pot 3 to be viewed through the window 21a of the outer lid 21 and the transparent material 40e. The transparent material 40e embedded in the opening 40a is exposed to the outside air due to the opening of the window 21a of the outer lid 21. As a result, the opposite surface (exposed surface) of the transparent material 40e is cooled by the outside air, and steam adhering to the surface of the transparent material 40e facing the inner pot 3 returns to the inner pot 3 as water droplets. This allows steam to circulate efficiently within the space formed by the inner lid body 40 and the inner pot 3. Furthermore, the transparent material 40e formed of glass can be cooled more effectively than resin.

[0029] In addition to the opening 40a, the inner lid body 40 is also provided with a plurality of small protrusions 40b on a portion of the surface of the inner lid body 40 facing the inner pot 3. The protrusions 40b allow steam adhering to the inner lid body 40 to return to the inner pot 3 as water droplets. Providing the protrusions 40b on the inner lid body 40 allows steam to circulate efficiently within the space formed by the inner lid body 40 and the inner pot 3.

[0030] The material of the portion forming the convex portion 40b on the inner cover body 40 is not particularly limited, but in order to allow the steam attached to the inner cover body 40 to form water droplets and return to the inner liner 3, it is preferably a material that is easily condensed, such as metal.

[0031] Moreover, a sensor opening 40c and a steam guide opening 40d are formed on the inner cover body 40, wherein the sensor opening 40c is used to allow the water vapor sensor 27 formed on the outer cover 21 to pass through, and the steam guide opening 40d is used to guide the steam generated by the inner tank 3 to the steam pipe unit 26 of the outer cover 21.

[0032] When the cooking device body 1 is in a closed state, the lid 2, as a cover, seals the inner pot 3 housed in the inner pot storage portion 11 of the cooking device body 1 with the inner lid 22, and covers the handle storage portion 12 with the outer lid 21. Specifically, when the cooking device body 1 is in a closed state, the lid 2 covers both the inner pot storage portion 11 and the handle storage portion 12 of the cooking device body 1.

[0033] (Inner liner 3) Figure 4 is a top perspective view of the inner pot 3, shown after it has been removed from the cooking device body 1. As shown in Figure 3, the inner pot 3 is a concave heating container with an open top, comprising a bottom wall 3a and a peripheral wall 3b extending vertically upward from the bottom wall 3a. The interior space of the inner pot 3, enclosed by the bottom wall 3a and the peripheral wall 3b, serves as the cooking space, heated by the heating unit 15 and functioning as a heating chamber.

[0034] Furthermore, a flange portion 3c is formed at the upper end of the peripheral wall 3b of the inner container 3, extending horizontally along the entire circumference of the peripheral wall 3b toward the outside of the inner container 3. Thus, by providing the flange portion 3c at the upper end of the peripheral wall 3b of the inner container 3, the contact area between the large-diameter sealing ring 41 formed on the inner lid 22 of the cover body 2 and the upper surface of the inner container 3 is increased, thereby improving the sealing performance of the inner lid 22 with respect to the inner container 3.

[0035] 1 to 4 , the opening forming the inner space of the inner container 3 is shown as a circular shape when viewed from above. However, the shape of the opening of the inner container 3 is not limited thereto and may be any shape.

[0036] The inner pot 3 is formed of a highly thermally conductive material, such as aluminum. Alternatively, a magnetic material, such as stainless steel, may be attached to the outer surface of the inner pot 3 to improve heating efficiency, or a fluororesin or the like may be coated on the inner surface of the inner pot 3 to prevent food from adhering.

[0037] In addition, two handles 31 are provided on a portion of the outer peripheral edge of the upper portion of the inner container 3 so as to face each other. The handles 31 are formed of a heat-resistant and electrically insulating material such as plastic.

[0038] (Heating and cooking) Cooker 101 has cooking modes (e.g., curry mode, meat and potato stew mode, oven mode, etc.) that perform heating and cooking based on each menu. Each cooking mode includes a normal mode, which starts cooking immediately upon the start of the cooking mode, and a scheduled mode, which performs scheduled cooking. Scheduled cooking is a method of cooking the ingredients contained in inner pot 3 until they are ready for consumption, either at a set time or after a set time. Each mode is selected by the user through the operating unit 25.

[0039] (Control Unit 17) 5 is a control block diagram of the cooking device 101. The control unit 17 is connected to the heating unit 15, the operation unit (changing unit) 25, the notification unit 50, the temperature sensor 16, the weight sensor 18, the water vapor sensor 27, and the lid opening / closing detection sensor (detection unit) 51.

[0040] The control unit 17 controls the heating of the heating unit 15 and the notification of the notification unit 50 according to the cooking mode selected by the operation unit 25. Furthermore, the control unit 17 controls the heating of the heating unit 15 based on the detection results (detection values) of the temperature sensor 16, the weight sensor 18, the water vapor sensor 27, and the lid opening / closing detection sensor 51.

[0041] Specifically, the control unit 17 controls heating by switching the power supply to the heating unit 15 between on and off. Because the control unit 17 controls the heating of the heating unit 15 based on the detection results of the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27, more accurate control is possible. By controlling heating in this way, the cooking device 101 performs cooking according to the selected cooking mode. Furthermore, the control unit 17 controls the heating of the heating unit 15 so that after cooking, the food is kept warm at a temperature higher than the temperature range where the food easily perishes.

[0042] The control unit 17 also includes a timer unit (not shown) that manages cooking time and enables scheduled cooking. Furthermore, the control unit 17 uses the notification unit 50 to notify the user of the cooking device 101 of various information as needed. Details of the content and method of notification will be described later.

[0043] (Pre-order cooking) Figure 6 is a graph showing the relationship between elapsed time and temperature during scheduled cooking when the scheduled cooking mode is selected. The graph showing this relationship between elapsed time and temperature changes depending on the recipe menu. The temperature on the vertical axis of the graph represents the temperature of the inner pot 3 (the temperature of the food inside the inner pot 3) detected by the temperature sensor 16.

[0044] In addition, the scheduled cooking process is switched according to the elapsed time on the horizontal axis of the graph shown in FIG6 . Specifically, in scheduled cooking, the process switches in the order of (I) cooking process, (II) temperature-maintaining process (heat-maintaining process), and (III) reheating process from the start of scheduled cooking (heating start). During the period of maintaining the specified temperature in the final (III) reheating process, a scheduled setting time is set as the end time of scheduled cooking. The scheduled setting time can be set either by the moment or by time. When setting the scheduled setting time by the moment, a specific moment (e.g., 6 p.m.) is set as the scheduled setting time. Alternatively, when setting the scheduled setting time by the time, a specific time (e.g., 3 hours later) is set as the scheduled setting time.

[0045] (I) The cooking process heats the ingredients until cooking is complete. Here, when heating begins in heating unit 15 and temperature sensor 16 detects that the temperature of inner pot 3 is 100°C, heating in heating unit 15 is stopped after a predetermined time. The process then continues until the temperature of inner pot 3, as detected by temperature sensor 16, reaches 55°C (time (X)).

[0046] (II) The optimum temperature holding step is a step in which the food cooked in the cooking step (I) is reheated by the heating unit 15, raising the temperature of the inner pot 3 to the optimum temperature and maintaining that temperature for a predetermined period of time. The optimum temperature refers to a temperature higher than the temperature range at which food easily spoils. Here, the temperature of the inner pot 3 of 70°C during the elapsed time (1) in the graph is set as the optimum temperature. The predetermined time for maintaining the optimum temperature is set by taking into account the preset setting time.

[0047] The (III) reheating step is a step for reheating the food that has been kept at an appropriate temperature in the (II) temperature-keeping step. The temperature of the inner pot 3 is raised to a predetermined temperature (here, 100°C) and maintained for a predetermined set time (2). In addition, there is a function table in the (III) reheating step that not only heats the food but also stirs the food.

[0048] The (I) cooking step, (II) heat-holding step, and (III) reheating step are executed by controlling the heating unit 15 through the control unit 17 in accordance with the temperature detected by the temperature sensor 16 and the timer elapsed time. Specifically, when the temperature detected by the temperature sensor 16 indicates 100°C and the timer elapses for a predetermined time, the control unit 17 stops heating the heating unit 15. At time (X) when the temperature detected by the temperature sensor 16 indicates 55°C, the control unit 17 resumes heating the heating unit 15. Furthermore, if the temperature detected by the temperature sensor 16 indicates 70°C, the control unit 17 maintains the temperature at 70°C for a predetermined time and controls the heating of the heating unit 15 so that the temperature detected by the temperature sensor 16 indicates 100°C after the timer elapses for a predetermined time.

[0049] (Cooking completion notification) Here, at the time point (X) when the cooking process (I) is completed and the process (II) is transferred to the appropriate temperature keeping process, the cooking of the food is completed. Specifically, the control unit 17 determines that the cooking of the food is completed at the time point (X) when the cooking process (I) is completed, that is, when the temperature sensor (16) indicates 55°C. When the control unit 17 determines that the cooking of the food is completed, it notifies the notification unit 50 of the completion of the cooking of the food. The notification by the notification unit 50 can be carried out by emitting a sound from the speaker of the heating cooker 101, or by lighting the display unit 25b of the operation unit 25 of the heating cooker 101 like a lamp, or by displaying a message on the display unit 25b of the operation unit 25 of the heating cooker 101, or by notifying a device other than the heating cooker 101, such as a mobile terminal used by the user such as a smartphone.

[0050] Here, the timing for notifying the notification unit 50 of the completion of cooking of the food is preferably at the time (X) when the cooking step (I) ends, i.e., when the temperature sensor 16 indicates 55°C. However, the timing can be after the time when the heating of the food in the cooking step (I) is completed, i.e., when the temperature of the inner pot 3 reaches 100°C and the heating of the initial heating unit 15 stops, and before the reheating step (III). Furthermore, the timing can be after the time when the heating of the food in the cooking step (I) is completed and before the (II) temperature-keeping step (II) begins.

[0051] In scheduled cooking, as described above, the scheduled cooking is completed through the steps (I) to (III). The completion of scheduled cooking indicates that the food is ready for consumption. That is, at the time the notification unit 50 notifies the user of the completion of cooking, the food is not ready for consumption. To make the food ready for consumption, reheating for a predetermined time is required. Therefore, in typical scheduled cooking, from the completion of the cooking step (I) to the scheduled set time (2), the (II) temperature-controlled holding step and the (III) reheating step are executed.

[0052] Here, the notification unit 50 may also notify the completion of cooking of the ingredients multiple times. In this way, by notifying the completion of cooking of the ingredients multiple times, even if the user misses the first notification, the user can still know the completion of cooking of the ingredients through the second and subsequent notifications.

[0053] Conventional cooking appliances have a provision for emitting an error signal if the lid is opened before the scheduled cooking time during scheduled cooking. During the (I) cooking process, if the temperature of the inner pot 3 reaches 100°C and the heating unit 15 stops heating after a predetermined time, the food is completely heated, and opening the lid 2 will not affect the process. Therefore, during the (I) cooking process, after the heating unit 15 stops heating, the error signal will not be emitted even if the lid 2 is opened. This allows the user to open the lid 2 at any time after receiving a notification that cooking is complete from the notification unit 50.

[0054] In addition, since it is sometimes unnecessary for the user to be notified of the completion of cooking during the reserved cooking process, the notification of the completion of cooking by the notification unit 50 does not need to be performed all the time and can be set as needed.

[0055] In addition, the notification unit 50 may also notify the user that the cooking of the food has been completed and then notify the user that the reheating process (III) has been completed. In this way, the user can be notified that the food is ready for consumption.

[0056] After the notification unit 50 notifies the user that cooking is complete, the operation unit (changing unit) 25 accepts changes to the scheduled time or time during the reservation mode. Therefore, once the notification unit 50 notifies the user that cooking is complete, the user can easily change the scheduled time (scheduled time or time) by operating the operation unit 25. This allows the user to prepare the dish at a ready-to-eat state at the exact moment the user desires to eat it. Furthermore, within a group (e.g., a family) with different meal times, the scheduled time can be freely changed to open and close the lid 2 of the cooking device 101 at each specific time.

[0057] Changing the preset time means changing the timing of starting the (III) reheating process. Therefore, when shortening the preset time, the control unit 17 controls the heating unit 15 so that the timing of starting the (III) reheating process is also advanced.

[0058] Therefore, if the cooking completion notification is received during a scheduled cooking session, the user can prepare the dish at a desired time. For example, if the user wishes to prepare the dish at a ready-to-eat state at the time of the cooking completion notification, the user can change the scheduled time to shorten the time in order to immediately transition to the reheating step (III).

[0059] Furthermore, in the first embodiment described above, after the cooking completion notification during scheduled cooking, the transition to the reheating step (III) is performed by changing the scheduled set time, but this is not limiting. In the second embodiment below, another example of the timing for transitioning to the reheating step (III) will be described.

[0060] [Implementation Method 2] In addition, in this embodiment, the same reference numerals are attached to the components having the same functions as those described in the first embodiment, and their description is omitted.

[0061] (Transition Timing to Reheating Process) Fig. 7 is a diagram for explaining the timing of transition to the reheating step in the present embodiment. Fig. 8 is a diagram for explaining the timing of transition to the reheating step in the comparative example.

[0062] In scheduled cooking, depending on the cooking function table, it is necessary to add ingredients, seasonings, etc. before the (III) reheating step. In this case, during the (II) temperature-controlled heat preservation step, the lid 2 of the heating cooker 101 is opened, ingredients, seasonings, etc. are added, and the lid 2 is closed again. Normally, as shown in FIG8 , if the lid 2 of the heating cooker 101 is opened, ingredients, seasonings, etc. are added, and the lid 2 is closed again during the (II) temperature-controlled heat preservation step, reheating will not be performed until the (III) reheating step begins. Therefore, the time (4) when the food is ready for consumption does not change from the pre-set scheduled time (2).

[0063] However, in this embodiment, when the lid opening / closing detection sensor 51 detects the opening / closing of the lid 2 during the (II) proper temperature keeping process, the control unit 17 reheats the inner pot 3 via the heating unit 15, thereby transitioning to the (III) reheating process. Therefore, as shown in FIG7 , the (III) reheating process begins when the lid 2 of the heating cooker 101 is opened to add food, seasonings, etc., and then the lid 2 is closed again during the (II) proper temperature keeping process. Therefore, the time (4) when the food is ready for consumption can be shortened beyond the pre-set time (2).

[0064] In this way, by opening and closing the cover 2 during the (II) temperature-maintaining step, the process can be immediately transferred to the (III) reheating step, so the user only needs to open and close the cover 2 when he wants to eat the food.

[0065] In addition, if the lid 2 is mistakenly opened during the (II) temperature-maintaining step, the process switches to the sterilization step (heating at 70°C for 1 minute) to reheat the inner pot 3 when the lid 2 is closed, thereby preventing the growth of bacteria.

[0066] As described above, in this embodiment, after the lid opening / closing detection sensor 51 detects the opening / closing of the lid 2, the control unit 17 controls the heating unit 15 to execute the sterilization or reheating process based on the currently scheduled cooking function. This allows the user to simply open and close the lid 2 at the desired timing, preventing the growth of bacteria even if the lid 2 is opened by mistake.

[0067] 〔Summarize〕 The heating cooker involved in mode 1 of the present invention is a heating cooker 101 that includes a container (inner pot 3) for accommodating food, a heating unit 15 for heating the container (inner pot 3), and a heating control unit (control unit 17) for controlling the heating performed by the heating unit 15, and is capable of scheduled cooking. The scheduled cooking is performed in sequence: a cooking process for cooking food; a keeping warm process for keeping the food cooked by the cooking process warm at a specified temperature; and a reheating process for reheating the food kept warm by the keeping warm process. The heating cooker includes a notification unit 50, which, when the scheduled cooking is performed, notifies that the cooking of the food is completed after the heating and cooking of the food in the cooking process is completed and before the reheating process.

[0068] According to the above configuration, the notification unit notifies the user of the completion of cooking after the heating of the ingredients in the cooking process is complete and before the reheating process, eliminating the need to know in advance when the cooking of the ingredients will be completed. Therefore, with the notification unit's notification, the user can easily change the scheduled time or time at their preferred timing.

[0069] The heating cooker according to aspect 1 of the present invention may be configured such that, in aspect 1, the notification unit 50 notifies the user that cooking of the food is complete before the heat-keeping step.

[0070] According to the above configuration, by notifying the user that the food is cooked before the keep-warm process, the user can prepare the food to be ready for consumption earlier.

[0071] The heating cooker according to aspect 3 of the present invention may be configured such that, in aspect 1 or 2, the notification unit 50 notifies the user that cooking of the food is complete a plurality of times.

[0072] According to the above configuration, by notifying the user of the completion of cooking of the food multiple times, even if the user misses the first notification, the user can still know that the cooking of the food is completed through the second and subsequent notifications.

[0073] The heating cooker according to aspect 4 of the present invention may be configured such that, in any of aspects 1 to 3, the notification unit 50 notifies that the reheating step has ended after notifying that cooking of the food has been completed.

[0074] According to the above configuration, by notifying the user that the reheating process performed after the cooking of the food is complete, the user can be notified that the food is ready for consumption.

[0075] The heating cooker involved in mode 5 of the present invention may also include a change unit (operation unit 25) in any of the above modes 1 to 4, which accepts changes to the reserved moment or reserved time after the notification unit 50 notifies that the cooking is completed.

[0076] According to the above configuration, the food can be prepared to be ready for consumption when the user wants to eat it.

[0077] The heating cooker involved in mode 6 of the present invention may also include, in any of the above-mentioned modes 1 to 5,: a cover body 2, which covers the container (inner pot 3); and a detection unit (cover opening and closing detection sensor 51), which detects the opening and closing of the cover body 2. After the opening and closing of the cover body 2 is detected by the detection unit (cover opening and closing detection sensor 51), the heating control unit (control unit 17) executes a sterilization process or a reheating process according to the function table of the scheduled cooking being executed.

[0078] According to the above structure, by opening and closing the lid during the heat preservation process, the process can be immediately transferred to the sterilization process or reheating process. As a result, the user only needs to open and close the lid at the desired time, and even if the lid is opened by mistake, the growth of miscellaneous bacteria can be prevented.

[0079] The present invention is not limited to the above-described embodiments. Various modifications can be made within the scope of the claims. Embodiments resulting from appropriate combinations of the technical means disclosed in different embodiments are also included within the technical scope of the present invention. Furthermore, new technical features can be formed by combining the technical means disclosed in the various embodiments.

[0080] 1: Heating the cooking device 2: Cover 3: Inner liner 3a: bottom wall 3b: Peripheral wall 3c: flange 11: Inner tank storage 12: Handle storage 13: Engaging claw 15: Heating unit 16: Temperature sensor 17: Control Department 18:Weight sensor 21: Outer cover 21a: Window 211: bottom 212: Upper part 22: Inner cover 23: Claw receiving portion 25: Operation Department 25a: Operation button 25b: Display unit 26: Steam Pipe Unit 26b: Steam outlet 27: Water vapor sensor 31: Handle 40: Inner cover body 40a: Opening 40b:convex part 40c: Opening for sensor 40d: Opening for steam guide 40e: Transparent material 41: Large diameter sealing ring 50: Notification Department 51: Cover opening and closing detection sensor 101: Heating Cooker

Claims

1. A heating cooker, the heating cooker comprising: A container for holding food; a heating element for heating the container. The heating control unit controls the heating performed by the heating unit, and the heating cooker is capable of scheduled cooking, wherein the scheduled cooking sequentially performs: a cooking process to cook the ingredients; a heat preservation process to keep the food cooked by the cooking process at a predetermined temperature; and a reheating process to reheat the food kept warm by the heat preservation process. The heating cooker includes: a notification unit that notifies the cooker that the cooking of the ingredients is complete after the cooking process is completed and before the reheating process is performed during the scheduled cooking; and a change unit that accepts changes to the scheduled time or time after the notification unit notifies the cooker that the cooking is complete, and the change unit accepts changes to the scheduled time or time that will immediately initiate the transfer to the reheating process.

2. The heating cooker according to claim 1, wherein, The notification department informed the food cook that cooking was complete before the heat preservation process.

3. The heating cooker according to claim 1 or 2, wherein, The department notified the public multiple times that the cooking of the ingredient was complete.

4. The heating cooker as described in claim 1 or 2, wherein, The notification department will notify the ingredient that cooking is complete and that the reheating process is finished.

5. The heating cooker as described in claim 1 or 2, wherein, It also includes: a lid that covers the container; and a detection unit that detects the opening and closing of the lid. After the opening and closing of the lid is detected by the detection unit, the heating control unit performs a sterilization process or a reheating process according to the function table of the scheduled cooking.

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