JP7393180B2 - heating cooker - Google Patents

Description

The present disclosure relates to a heating cooker.

Patent Document 1 discloses a heating cooker. This heating cooker includes a heating means that heats a pressure cooker (pressure cooking container), a temperature detection means that detects the temperature of the pressure cooker, and a heating means that controls the heating means based on the detected temperature detected by the temperature detection means. and control means for. The control means can execute a storage mode in which the detected temperature in a predetermined pressure state of the pressure cooker is stored in the control means as a set temperature, and a pressure cooking mode using the pressure cooker.

A pressure cooker is a pressure vessel that is equipped with a pressure regulator, a safety valve, etc., and whose interior is hermetically sealed. When ingredients and water are placed in a pressure cooker, the pressure cooker is sealed and heated, steam is generated inside the pressure cooker, increasing the internal pressure and raising the boiling temperature, allowing for high-temperature cooking in a short time. The pressure inside the pressure cooker is pressurized with steam until it reaches the working pressure, which is the pressure balanced by the pressure regulator. When the pressure reaches the working pressure, the pressure regulator blows out steam to maintain the working pressure. It is designed to.

Such pressure cookers are manufactured by various manufacturers, and the operating pressure generally varies depending on the manufacturer and even depending on the type of pressure cooker even from the same manufacturer.

The cooking device disclosed in Patent Document 1 is capable of executing the memory mode in order to stably execute the pressure cooking mode, regardless of the magnitude of the operating pressure of the pressure cooker used. In the storage mode, the boiling temperature corresponding to the operating pressure of the pressure cooker to be used is detected as the detected temperature of the pressure cooker, and the detected temperature is stored in advance as the set temperature for temperature control of the pressure cooker in the pressure cooking mode.

In the pressure cooking mode, the control means controls the heating power of the heating means based on the set temperature stored in advance in the storage mode.

Japanese Patent Application Publication No. 2014-124194

In the pressure cooking mode, the cooking device disclosed in Patent Document 1 controls the heating power of the heating means based on the set temperature, so it is possible to perform pressure cooking based on the operating pressure of the pressure cooker used. It is.

However, even in the same pressure cooking mode, the internal temperature and pressure conditions differ depending on the pressure cooker. In particular, since the pressure inside the pressure cooker differs depending on the pressure cooker, the speed at which flavor components permeate the food inside the pressure cooker differs depending on the pressure cooker, and the cooking time also differs depending on the pressure cooker. For this reason, it was difficult to stabilize the quality of the food cooked in the pressure cooking mode.

The present disclosure has been made in view of the above reasons, and an object of the present disclosure is to provide a heating cooker in which the finished quality of food in pressure cooking mode is easily stabilized.

A cooking device according to one aspect of the present disclosure includes a heating section, a temperature detection section, and a control section. The heating unit heats a pressure vessel that can maintain an internal pressure below a predetermined operating pressure. The temperature detection section detects the temperature of the pressure vessel. The control section is capable of executing a pressure cooking mode in which the heating amount and heating time in the heating section are controlled based on the predetermined operating pressure and the temperature detected by the temperature detection section. The control section adjusts the heating time in the pressure cooking mode according to the predetermined operating pressure determined for each arbitrary pressure vessel.

In the heating cooker according to one aspect of the present disclosure, the quality of the cooked food in the pressure cooking mode is likely to be stable.

FIG. 1 is a perspective view of a heating cooker according to a first embodiment. FIG. 2 is a diagram illustrating a fuel gas supply system in the above heating cooker. FIG. 3 is a block diagram showing a control system of the heating cooker. FIG. 4 is a diagram showing the relationship between time and detected temperature in the ginger boiling mode of the above heating cooker. FIG. 5 is a diagram showing the relationship between time and detected temperature in the beef stew mode of the above heating cooker.

Hereinafter, a first embodiment of a heating cooker according to the present disclosure will be described based on FIGS. 1 to 5. As shown in FIG. 1, the heating cooker 1 of the first embodiment includes a casing 10, a grill device 11, a heating section 12 having stove burners 121 to 123 (see FIG. 2), and a heating control section 30 (see FIG. 3) and a top plate 13.

The casing 10 is formed into a box shape that is open upward. Inside the casing 10, lower portions of a plurality of heating units 12 are installed. A top plate 13 is installed on the casing 10. The top plate 13 covers the upper surface of the casing 10. Each of the plurality of heating parts 12 penetrates the top plate 13 and projects upward. In the first embodiment, a total of three stove burners 121 to 123 are provided as the heating unit 12, but the number of stove burners is not limited. A trivet 120 on which a cooking container (including a pressure vessel) such as a pot is placed is arranged on the top plate 13 around each heating section 12 . The heating unit 12 heats the cooking container placed on the trivet 120.

The heating cooker 1 includes a plurality of stove point extinguishing operation sections 14 corresponding to the plurality of heating sections 12, respectively. The user can switch between ignition and extinguishing of the corresponding heating section 12 and change the firepower by operating the stove-on extinguishing operation section 14.

The grill device 11 has a heating chamber 110. The heating chamber 110 is a box-shaped grill chamber that is open to the front. The heating chamber 110 is arranged in a space surrounded by the casing 10 and the top plate 13. A grill burner 124 (see FIG. 2) that heats an object to be cooked, such as meat or fish, is arranged in the heating space.

As shown in FIG. 2, fuel gas is supplied to each stove burner 121 to 123 and grill burner 124. As shown in FIG. To explain further, the original gas supply path 20 is branched into gas supply paths 221 to 224. The source gas supply path 20 is provided with a source gas solenoid valve 21, each of the gas supply paths 221 to 224 is provided with safety valves 231 to 234 consisting of electromagnetic valves, and the flow rate adjustment driven by a stepping motor is provided downstream of the safety valves 231 to 234. A valve 241 to a flow rate control valve 244 are provided, respectively. Fuel gas such as city gas is supplied to the stove burner 121 through the gas supply path 221 having such a valve. Further, the fuel gas is supplied to the stove burner 122 through the gas supply path 222, to the stove burner 123 through the gas supply path 223, and to the grill burner 124 through the gas supply path 224, respectively.

Further, the gas supply passage 224 further branches into a gas supply passage 225 and a gas supply passage 226, and the fuel gas is delivered to the upper burner 125 of the grill burners 124 via the gas supply passage 225. are supplied to the lower burners 126 of the grill burners 124 through the respective lower burners 126 of the grill burners 124. Further, a solenoid valve 235 is provided in the gas supply path 225.

The control unit (heating control unit 30) opens the source gas solenoid valve 21, opens the safety valves 231 to 234 of the gas supply paths 221 to 224 of the corresponding stove burners 121 to 123 and grill burners 124, and closes the stove burners 121 to 123 and grill burners. Fuel gas is allowed to flow into 124. Then, the spark plugs 251 to 255 of the corresponding stove burners 121 to 123 and grill burner 124 are used to spark and ignite. The stove burners 121 to 123 and the grill burner 124 are provided with ignition detection devices 261 to 265 made of thermocouples or the like. The ignition detection devices 261 to 265 detect the ignition (flame) at the stove burners 121 to 123 and the grill burner 124 by detecting thermoelectromotive force. When ignition is detected, the control unit detects the ignition (flame) at the ignition plugs 251 to 255. Stop the spark.

Further, when the ignition detection devices 261 to 265 no longer detect ignition (flame) during combustion in the stove burners 121 to 123 and the grill burner 124, the control unit closes the source gas solenoid valve 21 and the safety valves 231 to 234.

Although not shown, gas is supplied to the stove burners 121 to 123 and the grill burner 124 via a gas supply path that supplies fuel gas such as city gas. A safety valve, a flow rate control valve, etc. are provided in the gas supply path. When the stove ignition extinguishing operation unit 14 is operated, the safety valve of the gas supply path of the corresponding heating unit 12, 26 is opened, the opening degree of the flow rate control valve is adjusted, and sparking is performed by the ignition plug.

In the front part of the casing 10, a grill operation part 15 is arranged at the lower left part, and a stove operation part 16 is arranged at the lower right part. The grill operation section 15 and the stove operation section 16 are provided so as to be movable between a use position where they are exposed at the front of the casing 10 and a storage position where they are housed inside the casing 10 shown in FIG. There is. The grill operation section 15 and stove operation section 16 can be moved between the use position and the storage position by a so-called kangaroo pocket mechanism. Note that various conventionally known kangaroo pocket mechanisms can be used as appropriate, and a detailed description thereof will be omitted.

The stove burners 121 to 123 have a temperature detection section 17. The temperature detection unit 17 detects the temperature at the bottom of a cooking container such as a pot placed on the trivet 120. The temperature detection section 17 has a detection section at the upper end. The detection unit is movable in the vertical direction. An upward force is applied to the detection section by, for example, a biasing member such as a spring. When a cooking container such as a pot is placed on the trivet 120, the detection unit contacts the lower surface of the bottom of the cooking container. Thereby, the temperature of the cooking container can be detected by the temperature detection section 17.

The grill burner 124 has a temperature detection section 18. The temperature detection unit 18 detects the temperature at the bottom of a cooking object receiver (not shown) arranged in the heating chamber 110. The temperature detection section 18 has a detection section at the upper end. The detection unit is movable in the vertical direction. An upward force is applied to the detection section by, for example, a biasing member such as a spring. When the cooking object receiver is placed in the heating chamber 110, the detection unit contacts the lower surface of the bottom of the cooking object receiver. Thereby, the temperature of the cooking object receiver can be detected by the temperature detection section 18.

The grill operation section 15 has an operation panel (not shown). The operation panel is exposed and becomes operable only when the grill operation section 15 is placed in a position protruding forward from the casing 10. The operation panel has a plurality of operation sections, and the user can select various cooking modes in the grill device 11 by operating the plurality of operation sections.

The operation panel of the grill operation section 15 has a first operation section for selecting a cooking menu and a second operation section for selecting the heat level in the selected cooking menu. That is, the cooking mode of the first embodiment is a mode in which a cooking menu selected from a plurality of cooking menus and a heat setting selected for each cooking menu are combined.

The stove operation unit 16 has an operation panel (not shown). Similar to the operation panel of the grill operation section 15, the operation panel is exposed and becomes operable only when the stove operation section 16 is placed in a position protruding forward from the casing 10. The operation panel has a plurality of operation sections, and the user can select various cooking modes in the heating section 12 by operating the plurality of operation sections.

The operation panel of the stove operation section 16, like the grill operation section 15, includes a first operation section for selecting a cooking menu and a second operation section for selecting the heat level in the selected cooking menu. have.

The user operates the stove operation unit 16 to select, for example, a "deep-fried food" cooking mode, a "boiling" cooking mode, a "rice cooking" cooking mode, or a "pressure cooking" cooking mode (pressure cooking mode). ) can be selected. Note that the cooking mode is not limited to the above cooking mode.

The cooking device 1 includes a heating control section 30 shown in FIG. The heating control unit 30 includes, for example, a microcomputer. The heating control section 30 is electrically connected to the grill operation section 15 , the stovetop extinguishing operation section 14 , and the stove operation section 16 . Furthermore, the heating control section 30 is electrically connected to the equipment of the heating section 12 . Specifically, safety valves 231 to 234 provided in gas supply paths 221 to 226 that supply fuel gas to stove burners 121 to 123 and grill burners 124, solenoid valves 235, flow rate control valves 241 to 244, spark plugs 251 to 255, Ignition detection devices 261 to 265 are electrically connected to heating control section 30 and temperature detection section 17.

The cooking device 1 further includes a storage section 31 made of, for example, a nonvolatile memory (for example, an EEPROM (Electrically Erasable Programmable Read-Only Memory)). In the first embodiment, the heating cooker 1 is provided with a control section 3 including a control board and the like, which functions as a heating control section 30 and a storage section 31 . Note that the control unit 3 does not need to be composed of a control board or the like, and the control unit 3 is not limited. Further, the storage section 31 does not need to be made of nonvolatile memory, and the storage section 31 is not limited. The control unit 3 (particularly the heating control unit 30) can execute various cooking modes.

The pressure cooking mode will be explained below. First, the pressure vessel will be briefly explained. The pressure vessel is a vessel that can maintain a pressure equal to or lower than a predetermined operating pressure internally, and is a so-called pressure cooker in the first embodiment. The pressure vessel includes a container body and a lid, and the interior thereof can be sealed by the container body and the lid. When food and water are placed in a pressure vessel, the pressure vessel is sealed and heated, steam is generated within the pressure vessel, increasing the internal pressure and raising the boiling temperature, allowing food to be cooked at high temperatures in a short time. The pressure vessel is further equipped with a pressure regulating device, and steam is not ejected from the pressure vessel until the pressure within the pressure vessel reaches a predetermined operating pressure. When the pressure in the pressure vessel reaches a predetermined operating pressure, the pressure regulator is designed to blow out steam to maintain the operating pressure. Operating pressures generally vary from pressure vessel to pressure vessel. That is, a predetermined operating pressure is determined for each arbitrary pressure vessel.

The pressure cooking mode is a mode in which the heating amount and heating time in the heating section 12 are controlled based on a predetermined operating pressure and the temperature detected by the temperature detection section 17, and is executed by the control section 3.

In the first embodiment, the "boiled fish" cooking mode for boiling fish (referred to as boiled fish mode) and the "beef stew" cooking mode for preparing beef stew (referred to as beef stew) can be executed as pressure cooking modes. be. First, the boiled fish mode will be explained based on FIG. 4.

In the boiled fish mode, a standard control program is set up assuming that a pressure vessel with an operating pressure of 100 kPa (gauge pressure) is used. In the first embodiment, among the simmered fish modes, a cooking mode of "sanma simmered with ginger" (referred to as simmered ginger mode) in which saury is further simmered with ginger is executable, and the simmered ginger mode will be described.

The ginger-boiled mode starts with necessary ingredients such as saury, ginger, water, and seasonings placed inside a pressure vessel and the inside sealed. The pressure vessel containing the ingredients is placed on the trivet 120 of the heating section 12 where cooking is performed. The user operates the stove operation unit 16, selects the ginger stew mode, and starts the ginger stew mode.

After the start of the ginger-boiled mode, the temperature increase control is executed until 6 minutes of the temperature increase time 41 elapses. In the temperature increase control, the control unit 3 controls the stove based on the temperature detected by the temperature detection unit 17 so that the temperature detected by the temperature detection unit 17 reaches 122°C when 6 minutes of the temperature increase time 41 has elapsed. The heating amount of burners 121 to 123 is controlled. A time-temperature relationship diagram of the ginger boiling mode using a pressure vessel with an operating pressure of 100 kPa is shown by a solid line in FIG.

Here, 122°C is the detected temperature when the pressure inside the pressure vessel, which is assumed in the standard control program, rises to 100kPa, which is the operating pressure of this pressure vessel, in the ginger boiling mode. temperature at which the operating pressure is reached). In a pressure vessel, a cooking mode control program is set up on the premise that there is a predetermined correlation between internal temperature and internal pressure. That is, in the cooking device 1, since the pressure inside the pressure vessel cannot be directly detected, the temperature detected by the detectable temperature detection section 17 is used.

The temperature inside the pressure vessel and the temperature at the bottom of the cooking vessel (sensed temperature) detected by the temperature detection unit 17 are not the same, but there is a correlation. Therefore, the temperature inside the pressure vessel can be indirectly detected (estimated) from the detected temperature, and the pressure inside the pressure vessel can also be indirectly detected (estimated) from the temperature inside the pressure vessel. be.

From the above, when the working pressure of the pressure vessel is 100 kPa, the working pressure reached temperature is 122°C, and the relationship between the working pressure and the working pressure reached temperature is that the higher the working pressure, the higher the working pressure reached temperature. . The relationship between the operating pressure and the temperature at which the operating pressure is reached is based on the fact that the higher the pressure, the higher the boiling point, and the same relationship holds true regardless of the pressure vessel. Therefore, when the working pressure of the pressure vessel is 80 kPa, the working pressure reached temperature in this pressure vessel is 117°C, and when the working pressure of the pressure vessel is 115 kPa, the working pressure reached temperature in this pressure vessel is 128°C. It is.

As described above, the ginger boiling mode (pressure cooking mode) is a mode in which the heating amount and heating time in the heating unit 12 are controlled based on a predetermined operating pressure and the temperature detected by the temperature sensing unit 17. For this reason, the control unit 3 needs to acquire information regarding the operating pressure of the pressure vessel used before starting the ginger-boiled mode. The control unit 3 may include data regarding the operating pressure of the pressure vessel used in the pressure cooking mode control program in advance, may input it from the stove operation unit 16, or may input data from the stove operation unit 16. The temperature may be stored in the storage unit 31 by input from the operation unit 16 or by other means (for example, the operating temperature storage mode in the second embodiment). In any case, the control unit 3 can utilize data regarding the operating pressure of the pressure vessel when executing the pressure cooking mode control program.

In the heating cooker 1, as described above, the pressure inside the pressure vessel cannot be detected, so the data regarding the operating pressure of the pressure vessel is detected by the temperature detection unit 17, which can be detected by the pressure cooking mode control program. Converts to temperature. For this conversion, the above-mentioned relationship between the operating pressure and the temperature reached by the working pressure (for example, the temperature reached by the working pressure is 122° C. for a working pressure of 100 kPa) is used.

Based on the above points, after starting the ginger boiling mode, temperature increase control is executed until 6 minutes of temperature increase time 41 has elapsed, and the detected temperature reaches 122 ° C. In other words, the stove burner is adjusted based on the operating pressure (122°C, which is the operating pressure reached temperature converted from the operating pressure in the control program) and the detected temperature, so that the operating pressure reaches 100 kPa. The heating amount of 121 to 123 is controlled.

Next, the control unit 3 starts the ginger boiling mode (temperature increase control) and when 6 minutes of the temperature increase time 41 has elapsed, the detected temperature rises to 122°C and the pressure inside the pressure vessel reaches the operating pressure. After reaching 100 kPa, constant temperature control is executed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 122° C. until 18 minutes of the constant temperature time 51 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, after 18 minutes of the constant temperature time 51 have elapsed since starting the constant temperature control, the control unit 3 executes the temperature decreasing control. In the temperature drop control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 6 minutes of the temperature drop time 61 elapses after the temperature drop control starts.

When the ginger boiling mode is executed in a pressure vessel with an operating pressure of 100 kPa, cooking is completed in a total of 30 minutes: 6 minutes of temperature increase time 41, 18 minutes of constant temperature time 51, and 6 minutes of temperature decrease time 61.

Next, a case will be described in which the ginger boiling mode is executed in a pressure vessel with an operating pressure of 115 kPa. A time-temperature relationship diagram of the ginger boiling mode using a pressure vessel with an operating pressure of 115 kPa is shown by the dashed-dotted line in FIG. The user operates the stove operation unit 16, selects the ginger stew mode, and starts the ginger stew mode. In addition, when the user operates the stove operation unit 16, the control unit 3 acquires information that the operating pressure of the pressure vessel used is 115 kPa prior to starting the ginger stew mode.

After starting the ginger boiling mode, temperature increase control is performed until 4.5 minutes of temperature increase time 42 has elapsed, and the detected temperature rises to 128 ° C. In other words, the heating amount of the stove burners 121 to 123 is controlled based on the operating pressure (128° C., which is the temperature at which the operating pressure is reached in the control program) and the detected temperature, so that the operating pressure reaches 115 kPa. .

Next, the control unit 3 starts the ginger boiling mode (temperature increase control), and when 4.5 minutes of the temperature increase time 42 has elapsed, the detected temperature rises to 128°C and the pressure inside the pressure vessel decreases. After reaching the operating pressure of 115 kPa, constant temperature control is performed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 128° C. until 13.5 minutes of the constant temperature time 52 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, after 13.5 minutes of the constant temperature time 52 have elapsed since starting the constant temperature control, the control unit 3 executes the temperature decreasing control. In the temperature drop control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 4.5 minutes of the temperature drop time 62 elapses after the temperature drop control starts.

When executing the ginger boiling mode in a pressure vessel with an operating pressure of 115 kPa, the temperature rise time 42 is 4.5 minutes, the temperature constant time 52 is 13.5 minutes, and the temperature reduction time 62 is 4.5 minutes, for a total of 22.5 minutes. Cooking is complete.

Next, a case will be described in which the ginger boiling mode is executed in a pressure vessel with an operating pressure of 80 kPa. A time-temperature relationship diagram of the ginger boiling mode using a pressure vessel with an operating pressure of 80 kPa is shown by the two-dot chain line in FIG. The user operates the stove operation unit 16, selects the ginger stew mode, and starts the ginger stew mode. Further, by the user operating the stove operation unit 16, the control unit 3 acquires information that the operating pressure of the pressure vessel used is 80 kPa prior to starting the ginger boiling mode.

After starting the ginger boiling mode, temperature increase control is performed until 7.5 minutes of temperature increase time 43 has elapsed, and the detected temperature rises to 117 ° C. In other words, the amount of heating of the stove burners 121 to 123 is controlled based on the operating pressure (117° C., the temperature at which the operating pressure is reached according to the control program) and the detected temperature, so that the operating pressure reaches 80 kPa. .

Next, the control unit 3 starts the ginger boiling mode (temperature increase control), and when 7.5 minutes of the temperature increase time 43 has elapsed, the detected temperature rises to 117°C and the pressure inside the pressure vessel decreases. After reaching the operating pressure of 80 kPa, constant temperature control is performed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 117° C. until 22.5 minutes of the constant temperature time 53 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, after 22.5 minutes of the constant temperature time 53 have elapsed since starting the constant temperature control, the control unit 3 executes the temperature decreasing control. In the temperature drop control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 7.5 minutes of the temperature drop time 63 elapses after the temperature drop control starts.

When executing the ginger boiling mode in a pressure vessel with an operating pressure of 80 kPa, the temperature rise time 43 is 7.5 minutes, the temperature constant time 53 is 22.5 minutes, and the temperature reduction time 63 is 7.5 minutes, for a total of 37.5 minutes. Cooking is complete.

The control unit 3 adjusts the heating time in the ginger boiling mode (pressure cooking mode) according to a predetermined operating pressure determined for each pressure vessel. That is, the temperature raising times 41 to 43 are set to 6 minutes when the working pressure is 100 kPa, 4.5 minutes when the working pressure is 115 kPa, and 7.5 minutes when the working pressure is 80 kPa. The heating time is adjusted in this manner because the higher the operating pressure, the faster the flavor components permeate into the food inside the pressure vessel. Similarly, the heating times of the constant temperature times 51 to 53 and the temperature decreasing times 61 to 63 are adjusted according to the operating pressure.

In the ginger-boiled mode of the first embodiment, the temperature increase time 41 to 43, the temperature constant time 51 to 53, the temperature decrease time 61 to 63, and the total cooking time are as follows: when the operating pressure is 115 kPa, the operating pressure is 100 kPa. When the working pressure is 80 kPa, it is 1.25 times that when the working pressure is 100 kPa. By adjusting the heating time in this way, the difference in the penetration rate of flavor ingredients into the food due to the difference in the rate of penetration of flavor ingredients into the food by the pressure vessel is offset, and the temperature increases regardless of the operating pressure of the pressure vessel used. The quality of the cooked food becomes more stable.

Next, the beef stew mode will be explained based on FIG. 5. First, a case will be described in which the beef stew mode is executed in a pressure vessel with an operating pressure of 100 kPa. A time-temperature relationship diagram in the beef stew mode using a pressure vessel with an operating pressure of 100 kPa is shown by the solid line in FIG. The user operates the stove operation unit 16, selects the beef stew mode, and starts the beef stew mode. Further, by the user operating the stove operation unit 16, the control unit 3 acquires information that the operating pressure of the pressure vessel used is 100 kPa prior to starting the beef stew mode.

After the start of the beef stew mode, the temperature increase control is executed until 12 minutes of the temperature increase time 41 have elapsed, so that the detected temperature rises to 122°C at the time when 12 minutes of the temperature increase time 41 has elapsed. That is, the heating amount of the stove burners 121 to 123 is controlled based on the operating pressure (122° C., which is the temperature at which the operating pressure is reached in the control program) and the detected temperature so that the operating pressure reaches 100 kPa.

Next, the control unit 3 starts the beef stew mode (temperature increase control), and when 12 minutes of the temperature increase time 41 has elapsed, the detected temperature rises to 122°C and the pressure inside the pressure vessel decreases to the operating pressure. After reaching 100 kPa, constant temperature control is executed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 122° C. until 16 minutes of the constant temperature time 51 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, after starting the constant temperature control and 16 minutes of the constant temperature time 51 have elapsed, the control unit 3 executes the temperature decreasing control. In the temperature reduction control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 12 minutes of the temperature reduction time 61 have elapsed after the temperature reduction control has started.

When performing the beef stew mode in a pressure vessel with an operating pressure of 100 kPa, cooking is completed in a total of 40 minutes, including a heating time 41 of 12 minutes, a constant temperature time 51 of 16 minutes, and a temperature cooling time 61 of 12 minutes.

Next, a case will be described in which the beef stew mode is executed in a pressure vessel with an operating pressure of 115 kPa. A time-temperature relationship diagram of the beef stew mode using a pressure vessel with an operating pressure of 115 kPa is shown by a dashed-dotted line in FIG. The user operates the stove operation unit 16, selects the beef stew mode, and starts the beef stew mode. Further, by the user operating the stove operation unit 16, the control unit 3 acquires information that the operating pressure of the pressure vessel used is 115 kPa prior to starting the beef stew mode.

After the start of the beef stew mode, the temperature increase control is executed until 9 minutes of the temperature increase time 42 have elapsed, so that the detected temperature rises to 128 ° C. at the time when 9 minutes of the temperature increase time 42 has elapsed. That is, the heating amount of the stove burners 121 to 123 is controlled based on the operating pressure (128° C., which is the temperature at which the operating pressure is reached in the control program) and the detected temperature so that the operating pressure reaches 115 kPa.

Next, the control unit 3 starts the beef stew mode (temperature increase control) and when 9 minutes of the temperature increase time 42 has passed, the detected temperature rises to 128°C and the pressure inside the pressure vessel decreases to the operating pressure. After reaching 115 kPa, constant temperature control is executed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 128° C. until 12 minutes of the constant temperature time 52 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, after 12 minutes of the constant temperature time 52 have elapsed since starting the constant temperature control, the control unit 3 executes the temperature decreasing control. In the temperature reduction control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 9 minutes of the temperature reduction time 62 have elapsed after the temperature reduction control started.

When performing the beef stew mode in a pressure vessel with an operating pressure of 115 kPa, cooking is completed in a total of 30 minutes, including a temperature increase time of 9 minutes, a temperature constant time of 52 of 12 minutes, and a temperature decrease time of 9 minutes 62.

Next, a case will be described in which the beef stew mode is executed in a pressure vessel with an operating pressure of 80 kPa. A time-temperature relationship diagram of the beef stew mode using a pressure vessel with an operating pressure of 80 kPa is shown by a two-dot chain line in FIG. The user operates the stove operation unit 16, selects the beef stew mode, and starts the beef stew mode. Further, by the user operating the stove operation unit 16, the control unit 3 acquires information that the operating pressure of the pressure vessel used is 80 kPa prior to starting the beef stew mode.

After the start of the beef stew mode, the temperature increase control is executed until 15 minutes of the temperature increase time 43 have elapsed, so that the detected temperature rises to 117°C at the time when 15 minutes of the temperature increase time 43 has elapsed. That is, the amount of heating of the stove burners 121 to 123 is controlled based on the operating pressure (117° C., which is the temperature at which the operating pressure is reached in the control program) and the detected temperature so that the operating pressure reaches 80 kPa.

Next, the control unit 3 starts the beef stew mode (temperature increase control) and when 15 minutes of the temperature increase time 43 has elapsed, the detected temperature rises to 117°C and the pressure inside the pressure vessel decreases to the operating pressure. After reaching 80 kPa, constant temperature control is executed.

In the constant temperature control, the control unit 3 controls the detected temperature to be maintained at 117° C. until 20 minutes of the constant temperature time 53 elapse after the constant temperature control starts. In the constant temperature control, the control unit 3 controls the heating amount of the stove burners 121 to 123 based on the temperature detected by the temperature detection unit 17. The amount of heating in constant temperature control is smaller than the amount of heating in temperature increasing control.

Next, the control unit 3 starts the constant temperature control and after 20 minutes of the constant temperature time 53 has elapsed, performs the temperature decreasing control. In the temperature drop control, the control unit 3 stops heating the pressure vessel by the stove burners 121 to 123 until 15 minutes of the temperature drop time 63 have elapsed after the start of the temperature drop control.

When performing the beef stew mode in a pressure vessel with an operating pressure of 80 kPa, cooking is completed in a total of 50 minutes, including a heating time 43 of 15 minutes, a constant temperature time 53 of 20 minutes, and a temperature cooling time 63 of 15 minutes.

Even in beef stew mode, the differences in the penetration rate of flavor ingredients into the ingredients due to the difference in the rate of penetration of flavor ingredients into the ingredients due to the pressure vessel are canceled out, regardless of the operating pressure of the pressure vessel used. , the quality of cooked food becomes more stable.

In the beef stew mode of the first embodiment, the temperature raising time 41 to 43, the temperature constant time 51 to 53, the temperature lowering time 61 to 63, and the total cooking time are as follows: when the working pressure is 115 kPa, the working pressure is 100 kPa. When the working pressure is 80 kPa, it is 1.25 times that when the working pressure is 100 kPa. This magnification is the same as the magnification in the ginger-boiled mode, but may differ depending on the pressure cooking mode. Further, the ratio of the temperature raising times 41 to 43, the temperature constant times 51 to 53, and the temperature lowering times 61 to 63 may also differ depending on the pressure cooking mode.

Next, the heating cooker 1 of the second embodiment will be described. The heating cooker 1 of the second embodiment is mostly the same as the heating cooker 1 of the first embodiment, so explanations that overlap with the first embodiment will be omitted, and mainly different parts will be explained. do.

In the first embodiment, the control unit 3 acquires information regarding the operating pressure of the pressure vessel used by the user operating the stove operation unit 16 prior to starting the pressure cooking mode. On the other hand, in the second embodiment, the control unit 3 acquires information regarding the operating pressure of the pressure vessel used by further executing the operating temperature storage mode.

In the operating temperature storage mode, the control unit 3 causes the heating unit 12 to heat the pressure vessel that satisfies a predetermined condition, and stores the detected temperature when the predetermined operating pressure is reached in the storage unit 31 as the operating temperature. The second embodiment is the same as the first embodiment in that the temperature at which the operating pressure is reached is used in the control program as information regarding the operating pressure of the pressure vessel used.

Next, a case will be described in which the operating temperature storage mode is executed. The user operates the stove operation unit 16, selects the operating temperature storage mode, and starts the operating temperature storage mode.

A predetermined amount of water is placed inside the pressure vessel and the inside is sealed. A predetermined condition is that a predetermined amount of water is placed inside. Note that the predetermined condition is not limited to a predetermined amount of water being put into the pressure vessel.

Next, the control unit 3 heats the pressure vessel using the heating unit 12 (conver burners 121 to 123) to increase the detected temperature.

When steam is ejected from the pressure vessel, the user determines that the pressure inside the pressure vessel has reached the operating pressure and operates the stove point extinguishing operation unit 14 to stop the heating unit 12 from heating the pressure vessel. stop.

The control unit 3 causes the storage unit 31 to store the detected temperature at the time when the heating unit 12 stops heating the pressure vessel as the operating pressure reached temperature. Note that the operation for storing the detected temperature in the storage unit 31 as the operating pressure reached temperature does not have to be an operation for stopping the heating of the pressure vessel by the heating unit 12, but may be a dedicated operation in the stove operation unit 16. It may be a department. Further, the detected temperature at the time when it is determined that the detected temperature has reached the equilibrium state in the operating temperature storage mode may be stored in the storage unit 31 as the operating pressure reached temperature.

In the second embodiment, since the detected temperature at the time when the operating pressure is actually reached is stored in the storage unit 31 as the operating pressure attained temperature, more realistic control is possible.

Further, it is preferable that the storage unit 31 is capable of storing a plurality of operating temperatures. Thereby, once the operating pressures of the plurality of pressure vessels are stored in the storage unit 31, there is no need to execute the operating temperature storage mode every time the pressure cooking mode is activated.

As is clear from the first embodiment and second embodiment described above, the cooking device 1 of the first aspect includes a heating section 12, a temperature detection section 17, and a control section 3. The heating unit 12 heats a pressure vessel that can maintain an internal pressure below a predetermined operating pressure. The temperature detection unit 17 detects the temperature of the pressure vessel. The control unit 3 is capable of executing a pressure cooking mode in which the heating amount and heating time in the heating unit 12 are controlled based on a predetermined operating pressure and the temperature detected by the temperature detection unit 17. In the pressure cooking mode, the control unit 3 adjusts the heating time according to a predetermined operating pressure determined for each arbitrary pressure vessel.

According to the first aspect, by adjusting the heating time in the pressure cooking mode, differences in the degree of penetration of flavor components into the food by the pressure vessel are offset, so that the cooking The finish becomes more stable.

The second aspect can be realized in combination with the first aspect. In the second aspect, the cooking device 1 further includes a storage section 31. The control unit 3 can further execute an operating temperature storage mode. In the operating temperature storage mode, the control unit 3 causes the heating unit 12 to heat the pressure vessel that satisfies a predetermined condition, and stores the detected temperature when the predetermined operating pressure is reached in the storage unit 31 as the operating temperature.

According to the second aspect, since the detected temperature at the time when the actual operating pressure is stored in the storage unit 31 and used for control, more realistic control is possible.

The third aspect can be realized in combination with the second aspect. In the third aspect, the storage unit 31 is capable of storing a plurality of operating temperatures.

According to the third aspect, once the working pressures of the plurality of pressure vessels are stored in the storage unit 31, there is no need to execute the working temperature storage mode every time the pressure cooking mode is started.

1 Cooking device 12 Heating section 17 Temperature detection section 3 Control section 31 Storage section

Claims (3)

a heating unit that heats a pressure vessel capable of maintaining a pressure below a predetermined operating pressure;
a temperature detection unit that detects the temperature of the pressure vessel;
A control unit capable of executing a pressure cooking mode that controls the heating amount and heating time in the heating unit based on the predetermined operating pressure and the temperature detected by the temperature detection unit,
The control unit adjusts the heating time in the pressure cooking mode according to the predetermined operating pressure determined for each arbitrary pressure vessel. further comprising a storage section,
The control unit is further capable of executing an operating temperature storage mode,
In the operating temperature storage mode, the control section causes the heating section to heat the pressure vessel that satisfies a predetermined condition, and stores the detected temperature when the predetermined operating pressure is reached as an operating temperature in the storage section. The heating cooker according to claim 1, wherein the cooking device stores information. The cooking device according to claim 2, wherein the storage unit is capable of storing a plurality of the operating temperatures.