JP6754173B2 - Cooker - Google Patents

Description

The present invention relates to a cooking device for cooking foods contained in an inner pot.

Some cookers such as rice cookers are capable of scheduled cooking in which cooking is completed at or after the reserved time (for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2013-223705 (published on October 31, 2013)

However, when reservation cooking is performed using a conventional cooking cooker, as shown in FIG. 8, if the period from the start of reservation to the start of cooking is long, various germs propagate in the cooking cooker and the inside of the cooking cooker. Ingredients may spoil. This phenomenon becomes remarkable especially when the temperature around the cooking device is high, such as in summer. When spoiled foods are cooked, even if they can be eaten, the finish has a sour odor and the taste is deteriorated.

Therefore, the present invention has been made in view of the above problems, and an object of the present invention is to provide a cooking device capable of preventing spoilage of ingredients in reserved cooking.

In order to solve the above problems, the cooking cooker according to one aspect of the present invention includes a container for accommodating foodstuffs, a heating unit for heating the container, and a heating control unit for controlling heating by the heating unit. It is a heating cooker provided with a steam sensor that detects steam generated in the container and has a reservation mode capable of scheduled cooking. The reservation mode includes a sterilization step, a heat retention step, and a finishing step. The heat-retaining step is executed by the end of the reservation mode, and after the cooking of the food is completed, the heat-retaining step shifts to the heat-retaining step. The heating unit includes, and includes a period of 70 ° C. or higher for 1 minute or more, and the heating control unit controls the heating unit based on the detection result of the water vapor sensor.

The reserved cooking refers to cooking in which the cooking of the ingredients contained in the container is completed at the reserved time or after the reserved time. The reserved time or reserved time can be set for the cooker.

According to one aspect of the present invention, at the start of the reservation mode, the cooking cooker maintains the period in which the internal temperature of the foodstuff in the container is 70 ° C. or higher for 1 minute or more, thus preventing spoilage of the foodstuff in the reservation cooking. It has the effect of being able to do it.

It is a perspective view of the state in which the lid body of the cooking cooker which concerns on Embodiment 1 of this invention is opened. It is a perspective view of the cooker shown in FIG. 1 in a closed state. It is a perspective view of the state in which the lid body of the cooking cooker shown in FIG. 1 is opened and the inner lid is removed from the outer lid. It is a perspective view from the top of the inner pot taken out from the cooking apparatus shown in FIG. It is a graph which shows the relationship between the elapsed time and the temperature in the reservation mode in the cooking apparatus shown in FIG. It is a graph which shows the relationship between the elapsed time and the temperature in the reservation mode of the cooking apparatus which concerns on Embodiment 2 of this invention. It is a graph which shows the relationship between the elapsed time and the temperature in the reservation mode of the cooking apparatus which concerns on Embodiment 3 of this invention. It is a graph which shows the relationship between the elapsed time and the temperature in the reservation mode in a conventional cooking apparatus.

[Embodiment 1]
Hereinafter, one embodiment of the present invention will be described in detail with reference to FIGS. 1 to 7.

(Overview of cooker)
FIG. 1 shows a schematic configuration of the inside of the cooking cooker 101 according to the present embodiment. FIG. 2 shows the appearance of the cooking device 101.

As shown in FIG. 1, the cooking cooker 101 includes a cooking cooker main body (main body portion) 1 and a lid body 2 attached to the cooking cooker main body 1 so as to be openable and closable.

(Cooking cooker body 1)
As shown in FIG. 1, the cooking cooker main body 1 is an inner pot storage unit that stores an inner pot (container) 3 that stores an object to be cooked (ingredients such as vegetables, meat, fish, and seasonings). 11 and a handle storage portion 12 for storing the handle portion 31 provided in the inner pot 3 when the inner pot 3 is stored in the inner pot storage portion 11 are included.

Further, the cooking cooker main body 1 is provided with an engaging claw 13 that engages with a claw receiving portion 23 provided on the outer lid 21 of the lid body 2, which will be described later, on the outer side of the upper part of the inner pot storage portion 11. .. When the engaging claw 13 engages with the claw receiving portion 23, the lid 2 is locked to the cooking cooker main body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by the release switch 24 provided on the surface of the outer lid 21 shown in FIG.

The inner pot storage unit 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage unit 11, a heating unit 15 for heating the inner pot 3 is arranged at a position where it comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11. Examples of the heating unit 15 include, but are not limited to, an induction heating coil and the like. Here, the position where the inner pot 3 comes into contact when the inner pot 3 is stored in the inner pot storage portion 11 faces, for example, the bottom wall 3a (see FIG. 4 ) of the inner pot 3 in the inner pot storage portion 11. The position to be used, or the position facing the bottom wall 3a and the peripheral wall 3b (see FIG. 4 ) of the inner pot 3 is shown.

Further, at the position of the inner pot storage unit 11 where the inner pot 3 comes into contact with the inner pot 3, the temperature sensor 16 that detects the temperature of the inner pot 3 and the food material stored in the inner pot 3 are located. A weight sensor 18 for measuring the weight is provided. The detection signal of the temperature sensor 16 and the detection signal of the weight sensor are transmitted to the control unit (heating control unit) 17 described later. The use of the detection signal of the temperature sensor 16 and the detection signal of the weight sensor 18 will be described later.

Although not shown, the cooking cooker main body 1 is provided with a power supply unit including a power supply circuit, an inverter circuit, and the like.

(Lid body 2)
The lid 2 includes an outer lid 21 and an inner lid 22. The outer lid 21 is attached to the cooking cooker main body 1 via a hinge spring 4. As a result, the lid 2 is rotatably supported by the cooking cooker body 1 so as to open and close the opening of the inner pot 3 housed in the cooking cooker body 1.

FIG. 3 is a perspective view of the cooking device 101 with the lid 2 opened, and further shows a state in which the inner lid 22 is removed from the outer lid 21. As shown in FIG. 3, the outer lid 21 includes a bottom portion 211 provided with a recess into which the inner lid 22 is fitted, and an upper portion 212 that covers the bottom portion 211. A control board (not shown) is provided in the space between the bottom portion 211 and the top portion 212 (inside the outer lid 21), and a control unit 17 for executing control of various operations in the cooking cooker 101 is arranged on the control board. Has been done.

The control unit 17 is composed of a calculation unit, a storage unit, and other electronic components (not shown), and controls a heating unit 15 and the like based on a program and input data stored in the storage unit to perform a series of cooking operations. To realize. In the present embodiment, the control unit 17 is arranged inside the outer lid 21, but the arrangement place is not limited, and may be arranged in, for example, the cooking cooker main body 1.

As shown in FIG. 2, the outer lid 21 has a shape that covers up to the handle storage portion 12 of the heating cooker main body 1, and an opening switch for opening the lid 2 on the upper portion 212 of the outer lid 21. 24, an operation unit 25 provided with a window portion 21a which is an opening formed in the vicinity of the release switch 24, a display unit 25b such as a plurality of operation buttons 25a and an indicator lamp, and the like is provided.

Further, on the outer lid 21, a steam duct unit 26 having a steam port 26b formed on the side opposite to the window portion 21a with the operation portion 25 interposed therebetween is detachably installed. The steam duct unit 26 circulates steam by condensing the steam generated in the inner pot 3 inside and returning it to the inner pot 3, and controls the amount of steam discharged. As a result, the cooking cooker 101 can cook only with the water generated from the foodstuff, and can cook by utilizing the nutrients and flavor of the foodstuff. The steam duct unit 26 is connected to the steam guide opening (vent hole) 40d of the inner lid 22, which will be described later, and takes in the steam generated in the inner pot 3.

The steam duct unit 26 is provided so as to be removable from the outer lid 21. Details will be described in the second embodiment, but further, the steam duct unit 26 can be disassembled into two upper and lower parts, a cover part and a water reservoir part. Therefore, the inside of the steam duct unit 26 can be easily cleaned and kept clean.

Further, as shown in FIG. 3, the outer lid 21 is provided with a water vapor sensor 27 that detects steam generated in the inner pot 3. The detection signal of the steam sensor 27 is also sent 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.

In addition, in FIG. 2, the case where the steam duct unit 26 is provided on the upper side 212 of the outer lid 21 on the side opposite to the window portion 21a with the operation portion 25 interposed therebetween is shown as an example. The arrangement of the 25, the window portion 21a, and the steam duct unit 26 is an example, and is not particularly limited.

On the other hand, the inner lid 22 has an inner lid main body 40 detachably attached to the bottom portion 211 on the side of the bottom portion 211 of the outer lid 21 facing the inner pot 3. A large-diameter packing 41 is provided on the outer peripheral edge of the inner lid main body 40 so as to surround the outer peripheral edge of the inner lid main body 40 over the entire outer peripheral edge. When the lid 2 is closed, the large-diameter packing 41 comes into close contact with the upper surface of the flange portion 3c provided on the upper edge of the opening of the inner pot 3. As a result, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the outflow of the food material from the inner pot 3, and efficiently converts the water from the food material into steam for circulation. ..

An opening 40a is formed in a part of the inner lid main body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is fitted therein. The opening 40a is formed at a position where it overlaps with the window portion 21a of the outer lid 21 described above when the inner lid 22 is attached to the outer lid 21. As a result, the inside of the inner pot 3 can be confirmed through the window portion 21a of the outer lid 21 and the transparent material 40e. Since the transparent material 40e fitted in the opening 40a is exposed to the outside due to the opening of the window portion 21a of the outer lid 21, it is exposed to the outside air. Therefore, the steam adhering to the surface of the transparent material 40e facing the inner pot 3 is returned to the inner pot 3 as water droplets by cooling the opposite surface (exposed surface) of the transparent material 40e by the outside air. Therefore, steam can be efficiently circulated in the space formed by the inner lid main body 40 and the inner pot 3. It should be noted that the transparent material 40e can be cooled more effectively when it is made of glass than when it is made of resin.

In addition to the opening 40a, the inner lid main body 40 is provided with a plurality of small convex portions 40b on a part of the facing surface of the inner lid main body 40 with the inner pot 3. The convex portion 40b returns the steam adhering to the inner lid main body 40 to the inner pot 3 as water droplets. Since the inner lid main body 40 is provided with the convex portion 40b, steam can be efficiently circulated in the space formed by the inner lid main body 40 and the inner pot 3.

The material of the formed portion of the convex portion 40b in the inner lid main body 40 is not particularly limited, but in order to return the steam adhering to the inner lid main body 40 to the inner pot 3 as water droplets, for example, a material such as metal that easily condenses. Is desirable.

Further, in the inner lid main body 40, a sensor opening 40c for passing the water vapor sensor 27 formed in the outer lid 21 and a steam generated in the inner pot 3 are guided to the steam duct unit 26 of the outer lid 21. The steam guide opening 40d is formed.

When the cooker main body 1 is closed, the lid 2 seals the inner pot 3 stored in the inner pot storage portion 11 of the cooker main body 1 with the inner lid 22, and removes the handle storage portion 12. It is covered with a lid 21. That is, the lid 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the cooking cooker main body 1 when the cooking cooker main body 1 is closed.

(Inner pot 3)
FIG. 4 is a perspective view from the upper part of the inner pot 3 and shows a state taken out from the cooking cooker main body 1. As shown in FIG. 3, the inner pot 3 is a concave heating container having a bottom wall 3a and a peripheral wall 3b erected above the bottom wall 3a, and the upper side is open. The internal space of the inner pot 3 surrounded by the bottom wall 3a and the peripheral wall 3b is a cooking space, and when heated by the heating unit 15, it functions as a heating chamber.

Further, at the upper end portion of the peripheral wall 3b of the inner pot 3, a flange portion 3c extending in the horizontal direction toward the outer side of the inner pot 3 is formed over the entire circumference of the peripheral wall 3b. Since the flange portion 3c is provided at the upper end of the peripheral wall 3b of the inner pot 3 in this way, the area where the large-diameter packing 41 formed on the inner lid 22 of the lid 2 abuts on the upper surface of the inner pot 3 is increased. It can be increased and the airtightness of the inner pot 3 by the inner lid 22 can be improved.

In the inner pot 3 shown in FIGS. 1 to 4, the case where the opening forming the internal space of the inner pot 3 is formed in a circular shape in a plan view is shown as an example, but the inner pot 3 is shown. The opening shape of is not limited to this, and may be any shape.

The inner pot 3 is made of a high thermal conductive member such as aluminum. A magnetic material such as stainless steel may be attached to the outer surface of the inner pot 3 to improve heating efficiency, and the inner surface of the inner pot 3 is coated with a fluororesin or the like to prevent the adhesion of foodstuffs. It may have been done.

Further, the inner pot 3 is provided with two handle portions 31 facing each other on a part of the upper outer peripheral edge portion. The handle portion 31 is made of a material having heat resistance and electrical insulation, such as plastic.

(Cooking)
The cooking cooker 101 has a cooking mode (for example, curry mode, meat potato mode, cake mode, etc.) for executing cooking by heating for each menu. Each cooking mode is accompanied by a normal mode in which cooking is started at the same time as the start of the cooking mode, and a reservation mode in which reservation cooking is performed. The reserved cooking refers to cooking in which the cooking of the ingredients stored in the inner pot 3 is completed at the reserved time or after the reserved time. Each mode is configured to be selected by the user from the operation unit 25.

The control unit 17 controls the heating of the heating unit 15 according to the selected cooking mode. Further, the control unit 17 automatically controls the heating by controlling the heating of the heating unit 15 based on the detection results (detection values) of the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27. By controlling the heating in this way, the cooking cooker 101 executes cooking according to the selected cooking mode.

Specifically, the control unit 17 controls heating by controlling switching between ON and OFF of energization of the heating unit 15. Since 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 can be performed. By controlling the heating in this way, the cooking cooker 101 executes cooking according to the selected cooking mode. Further, the control unit 17 controls the heating of the heating unit 15 so that the food is kept warm at a temperature higher than the temperature range in which the food is easily spoiled after the cooking is completed.

Further, the control unit 17 includes a timer unit (not shown), which manages the cooking time and enables reserved cooking.

In this way, since the cooking device 101 is a cooking device whose temperature can be easily controlled, not only stewed dishes such as meat potatoes and curry, but also fermented foods (yogurt, etc.) whose temperature control is difficult can be made, and noodles are boiled. As described above, the water from the foodstuff in the inner pot 3 can be efficiently converted into steam and circulated, so that cooking without adding water or cooking with a small amount of water is possible.

The reservation mode (first reservation mode) executed by the cooking cooker 101 will be described below.

FIG. 5 is a graph showing the relationship between the elapsed time in the first reservation mode and the temperature detected by the temperature sensor 16. When the first reservation mode is selected in the cooking cooker 101, as shown in FIG. 5, the control unit 17 has a temperature of 70 ° C. or higher inside the food material housed in the inner pot 3 at the start of the reservation mode. The first control for controlling the heating by the heating unit 15 is performed so that the period during which the temperature is increased is maintained for 1 minute or more. Here, the start time of the reservation mode means, in the present embodiment, immediately after the reservation, that is, immediately after the reservation button of the operation unit 25 for starting the reservation mode is pressed. In addition, in FIG. 5, as an example, it is controlled so that the period of 100 ° C. is maintained for 1 minute or more.

By performing the first control, the cooking cooker 101 maintains the period during which the internal temperature of the food material in the inner pot 3 is 70 ° C. or higher for 1 minute or more at the start of the reservation mode, so that the cooking device 101 adheres to the food material or Most germs near foodstuffs can be sterilized. Therefore, it is possible to prevent the spoilage of the food material. Even if it takes a long time from the start of the reservation mode to the start of cooking, since the first control is performed at the start of the reservation, germs do not propagate and the spoilage of the food material can be prevented.

Here, in FIG. 5, the period in which the temperature rises after the heat retention period of maintaining 70 ° C. is the cooking period. The reason for keeping the temperature at 70 ° C. before cooking in this way is, for example, to prevent germs from breeding by opening the lid 2 during the reservation mode when the cooking device 101 is not provided with a lock mechanism. is there. As shown in FIG. 5, such control may not be performed unless there is a situation in which germs propagate, such as opening the lid after the period of 100 ° C. is maintained for 1 minute or more. Absent. In FIG. 5, the temperature is kept at 70 ° C. as an example, but the temperature may be higher than that. The control of keeping the temperature at 70 ° C. before cooking is the same as the control described with reference to FIGS. 6 or 7 below.

Further, in the first reservation mode, the control unit 17 controls the heating by the heating unit 15 so that the temperature of the food material contained in the inner pot 3 becomes 70 ° C. or higher at the end of the reservation mode. I do.

By performing the second control, it is possible to produce that the food is fresh (hot) and to provide the cooked ingredients in a state that the user feels delicious.

Here, in the cooking cooker 101, the temperature inside the food material in the inner pot 3 is indirectly determined by the temperature of the inner pot 3 detected by the temperature sensor 16, the weight of the food material detected by the weight sensor 18, and the heating time. And the temperature of the foodstuff in the inner pot 3 is detected. That is, the heating cooker 101 stores data in which the temperature, weight, and heating time are associated with the temperature inside the food, and from the measured temperature, weight, and heating time with reference to this data. , The temperature inside the foodstuff in the inner pot 3 and the temperature of the foodstuff in the inner pot 3 Of course, the temperature inside the foodstuff in the inner pot 3 may be detected by other methods. The temperature of the food material may be the temperature of the surface of the food material or the temperature inside the food material.

The cooking of the food is performed between the first control and the second control, but the period of the first control or a part or all of the period of the second control may overlap with the cooking period of the food.

When the temperature of the food material is 70 ° C. or higher at the end of the reservation mode, the control unit 17 does not execute heating in the second control, that is, does not execute unnecessary heating. Energy saving can be achieved by such control.

[Embodiment 2]
Another embodiment of the present invention will be described below with reference to FIG. Since the cooking cooker of the present embodiment has the same configuration as the cooking cooker 101 of the first embodiment, the members having the same reference numerals and the same functions as the members described in the first embodiment will be described. Is omitted.

The cooker 101 of the present embodiment has a second reservation mode described below.

The second reservation mode to be executed by the cooking cooker 101 of the present embodiment will be described with reference to an example. FIG. 6 is a graph showing the relationship between the elapsed time and the temperature in the second reservation mode.

In the second reservation mode, as shown in FIG. 6, in addition to the heating control in the first reservation mode, the control unit 17 does not perform heating for a predetermined time between the first control and the second control. Control the heating. By controlling the non-heating and not heating in this way, it is possible to prevent the food from collapsing and promote the soaking of the food into the food during a predetermined time without heating.

Here, the predetermined time during which heating is not performed is set according to the cooking mode. In other words, the appropriate taste soaking time is set according to each menu. Further, the predetermined time becomes longer as the reserved time becomes longer.

[Embodiment 3]
Yet another embodiment of the present invention will be described with reference to FIG. 7. Since the cooking cooker of the present embodiment has the same configuration as the cooking cooker 101 of the first embodiment, the members having the same reference numerals and the same functions as the members described in the first embodiment will be described. Is omitted.

The cooker 101 of the present embodiment has a third reservation mode described below.

The third reservation mode to be executed by the cooking cooker 101 of the present embodiment will be described with reference to an example. FIG. 7 is a graph showing the relationship between the elapsed time and the temperature in the third reservation mode.

In the third reservation mode, as shown in FIG. 7, in addition to the heating control in the first reservation mode, the control unit 17 has a period during which the surface temperature of the food material becomes 50 to 60 ° C. before the first control. The pre-stage control for controlling the heating by the heating unit 15 is performed so that the temperature is maintained for a predetermined time.

Here, when the foodstuff contains pectin, the period of 50 to 60 ° C. is maintained for a predetermined time, so that the action of the enzyme prevents the decomposition of the pectin and hardens the surface of the foodstuff. Therefore, by performing the pre-stage control before the first control, the surface of the food material can be hardened by containing pectin. Therefore, when the third reservation mode is used, for example, when cooking meat potatoes, the surface of the potatoes can be hardened by the pre-stage control to prevent the potatoes from collapsing in the subsequent cooking.

Here, the predetermined time for maintaining the period of 50 to 60 ° C. is set to be different depending on the cooking mode. In other words, the time to harden the appropriate surface is set according to the ingredients used in each menu.

In addition, since the temperature becomes 70 ° C. or higher in the first control, the surface of the food material cannot be hardened even if the period of 50 to 60 ° C. is maintained for a predetermined time thereafter.

(Additional notes)
Although not described in the first to third embodiments, heating may be controlled based on the detection result by the water vapor sensor 27. By this control, it is possible to prevent scorching and overheating. In the heating control, the detection result of the temperature sensor 16, the detection result of the weight sensor 18, and the detection result of the water vapor sensor 27 may be used in any combination.

As described above, the cooking cooker 101 heats and controls the inner pot 3 housed in the heating cooker main body 1 by the control unit 17, and appropriately heats and cooks the ingredients stored in the inner pot 3. ..

Further, the cooking utensils 101 of the first to third embodiments may have the following modifications.

(Modification example 1)
The size of the steam guide opening 40d may be changed. In this case, for example, a shutter or the like may be provided as a means for changing the size of the steam guide opening 40d.

If the size of the steam guide opening 40d can be changed, the size can be made suitable for cooking. For example, when cooking to reduce (skip) water, change the size of the vents to be larger, and conversely, when cooking with water, change the size of the vents to be smaller. Good.

The size of the steam guide opening 40d may be changed automatically or manually. For example, when the cooking cooker 101 is provided so that the cooking mode for each menu can be selected, the size of the diameter of the ventilation holes may be automatically changed when the cooking mode is selected. Alternatively, in the case of manual operation, when the cooking mode is selected, if the size of the ventilation holes does not correspond to the cooking mode, cooking is not started (start is not accepted) and the cooking mode is selected. Cooking may be started after changing the size of the ventilation holes.

(Modification 2)
The heating cooker 101 may be provided with a stirring device for stirring the inside of the inner pot 3 during cooking. In this way, by providing the stirring device, the ingredients can be stirred while the inner pot 3 is sealed, so that cooking is possible without lowering the temperature of the inner pot 3, and as a result, the effect of efficient cooking is achieved. Play.

The present invention is not limited to the above-described embodiments, and various modifications can be made, and embodiments obtained by appropriately combining the technical means disclosed in the embodiments are also included in the technical scope of the present invention. Is done. Furthermore, new technical features can be formed by combining the technical means disclosed in the embodiments.

[Summary]
The cooking cooker (101) according to the first aspect of the present invention includes a container (inner pot 3) for accommodating foodstuffs, a heating unit (15) for heating the container, and a heating control unit for controlling heating by the heating unit. (Control unit 17) and a cooking cooker having a reservation mode capable of performing reservation cooking. At the start of the reservation mode, the temperature inside the food material contained in the container is set in the heating control unit. A cooking cooker characterized in that the first control for controlling the heating is performed so that the period of 70 ° C. or higher is maintained for 1 minute or longer.

According to the above configuration, by performing the first control, the period during which the internal temperature of the foodstuff in the container becomes 70 ° C. or higher is maintained for 1 minute or more at the start of the reservation mode, so that the foodstuff adheres to or near the foodstuff. Most germs can be sterilized. Therefore, it is possible to prevent the spoilage of the food material. Even if it takes a long time from the start of the reservation mode to the start of cooking, since the first control is performed at the start of the reservation, germs do not propagate and the spoilage of the food material can be prevented.

The reserved cooking refers to cooking in which the cooking of the ingredients contained in the container is completed at the reserved time or after the reserved time.

In the cooking apparatus according to the second aspect of the present invention, in the first aspect, the heating control unit heats the food material contained in the container so that the temperature of the food material contained in the container becomes 70 ° C. or higher at the end of the reservation mode. A second control for controlling the above may be performed.

According to the above configuration, by performing the second control, the temperature of the food is raised to 70 ° C. or higher at the end of the reservation mode, so that the food is fresh (hot) and the user feels delicious. It becomes possible to provide cooked ingredients.

In the cooking apparatus according to the third aspect of the present invention, in the second aspect, the heating control unit further performs a non-heating control in which heating is not performed for a predetermined time between the first control and the second control. May be good.

According to the above configuration, non-heating control is performed between the first control and the second control without heating for a predetermined time. Therefore, by not heating the food, it is possible to prevent the food from collapsing and promote the soaking of the food in the food during a predetermined period without heating.

In the cooking apparatus according to the fourth aspect of the present invention, in the above aspect 2 or 3, when the temperature of the food material contained in the container is 70 ° C. or higher at the end of the reservation mode. It is not necessary to perform heating in the second control.

According to the above configuration, when the temperature of the food is 70 ° C. or higher at the end of the reservation mode, energy saving is achieved by not executing heating in the second control, that is, not executing unnecessary heating. Can be done.

In any one of the above aspects 1 to 4, the cooking cooker according to the fifth aspect of the present invention has a period in which the surface temperature of the food material becomes 50 to 60 ° C. before the first control. Pre-stage control for controlling the heating may be performed so that the heating is maintained for a predetermined time.

When the foodstuff contains pectin, the period of 50 to 60 ° C. is maintained for a predetermined time, so that the enzyme works to prevent the decomposition of pectin and harden the surface of the foodstuff. Therefore, according to the above configuration, by performing the pre-stage control before the first control, the surface of the food material can be hardened by containing pectin. In addition, since the temperature becomes 70 ° C. or higher in the first control, the surface of the food material cannot be hardened even if the period of 50 to 60 ° C. is maintained for a predetermined time thereafter.

According to the above configuration, for example, when making meat potatoes by reserved cooking, it is possible to prevent the potatoes from collapsing in the subsequent cooking by hardening the surface of the potatoes by the pre-stage control.

In any one of the above aspects 1 to 5, the heating cooker according to the sixth aspect of the present invention includes a temperature sensor that detects the temperature of the container and a weight sensor that detects the amount of foodstuff contained in the container. The heating control unit may control the heating based on the detection value of the temperature sensor and the detection value of the weight sensor.

According to the above configuration, by using the temperature sensor and the weight sensor to control the heating based on the detection value of the temperature sensor and the detection value of the weight sensor, more accurate control becomes possible.

Further, the method for controlling a cooking cooker according to the seventh aspect of the present invention is a method for controlling a cooking cooker having a container for accommodating foodstuffs and a heating unit for heating the container and having a reservation mode capable of reservation cooking. The first heating step of controlling the heating by the heating unit so that the period during which the internal temperature of the food material contained in the container becomes 70 ° C. or higher is maintained for 1 minute or longer at the start of the reservation mode. It is characterized by including.

According to the above control method, it is possible to prevent spoilage of foodstuffs in the reserved cooking in the cooking cooker as in the cooking cooker according to the present invention.

In the method of controlling the cooking device according to the eighth aspect of the present invention, in the seventh aspect, the heating unit is further so that the temperature of the food material contained in the container becomes 70 ° C. or higher at the end of the reservation mode. It may include a second heating step that controls heating by.

Further, the cooking cooker according to each aspect of the present invention may be realized by a computer. In this case, the cooking cooker is realized by the computer by operating the computer as a heating control unit included in the cooking cooker. The program to be used and the computer-readable recording medium on which the program is recorded also fall within the scope of the present invention.

The present invention can be used for a cooking cooker having a reservation mode capable of reservation cooking.

1 Cooking cooker body 2 Lid body 3 Inner pot (container)
4 Hinge spring 11 Inner pot storage unit 13 Engagement claw 15 Heating unit 16 Temperature sensor 17 Control unit (heating control unit)
21 Outer lid 22 Inner lid (lid)
23 Claw receiving part 24 Open switch 25 Operation part 26 Steam duct unit 27 Steam sensor 40b Convex part 40d Steam guidance opening 40e Transparent material (glass part)
41 Large diameter packing 101 Heat cooker

Claims (4)

A container for accommodating foodstuffs, a heating unit for heating the container, a heating control unit for controlling heating by the heating unit, and a steam sensor for detecting steam generated in the container are provided.
A cooker with a reservation mode that allows reservation cooking,
The reservation mode has a sterilization step, a heat retention step, and a finishing step.
The heat retention step is executed by the end of the reservation mode,
After the cooking of the ingredients is completed, the process shifts to the heat retention process.
The heat retention step includes a period in which the temperature of the container is 40 ° C. or higher and lower than 70 ° C., and 70 ° C.
Including the above period for 1 minute or more
The heating control unit is a cooking device characterized in that the heating unit is controlled based on the detection result of the steam sensor. The sterilization step according to claim 1, wherein at the start of the reservation mode, the heating control unit controls the heating unit so that the temperature of the container is continuously raised to about 100 ° C. Cooker. The heating according to claim 1 or 2 , wherein the finishing step controls the heating unit so that the temperature of the container becomes about 100 ° C. at the end of the reservation mode. Cooking device. The heating cooker according to any one of claims 1 to 3 , further comprising a stirring device for stirring foodstuffs during reserved cooking with the container sealed.

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