CN107708502B

CN107708502B - Heating cooker

Info

Publication number: CN107708502B
Application number: CN201680011339.9A
Authority: CN
Inventors: 田中源基; 仲村纮太
Original assignee: Sharp Corp
Current assignee: Sharp Corp
Priority date: 2015-06-09
Filing date: 2016-03-02
Publication date: 2020-11-17
Anticipated expiration: 2036-03-02
Also published as: WO2016199462A1; JP6754173B2; MY196600A; CN112273983A; JP2017000390A; CN107708502A

Abstract

Provided is a heating cooker capable of preventing food material from being corroded in scheduled cooking. A heating control unit (17) of the heating cooker (101) performs first control for controlling heating by the heating unit (15) at the start time of the reservation mode so that the temperature inside the food material contained in the inner container (3) is maintained for 1 minute or more while being at 70 ℃ or more.

Description

Heating cooker

Technical Field

The invention relates to a heating cooker for heating and cooking food contained in an inner container.

Background

Some heating cookers such as rice cookers are capable of completing a cooking reservation at a predetermined time or after a predetermined time (for example, patent document 1).

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication (Japanese patent laid-open publication No. 2013-223705 (published 10/31/2013))

Technical problem to be solved by the invention

However, when the cooking is reserved by the conventional cooking device, as shown in fig. 8, if the period from the start of the reservation to the start of the cooking is long, bacteria may propagate in the cooking device, and the food in the cooking device may be corroded. This phenomenon is more remarkable particularly in summer and the like when the temperature around the heating cooker is high. When the food material is heated and cooked with the corroded food material, the taste is poor even if the food material can be eaten, and the finished product has sour taste.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a heating cooker that prevents corrosion of food materials during cooking reservation.

Disclosure of Invention

Technical solution for solving technical problem

In order to solve the above-described problems, a heating cooker according to an embodiment of the present invention includes: a container for containing food; a heating unit that heats the container; and a heating control unit that controls heating by the heating unit, and has a reservation mode in which cooking can be reserved, wherein the heating control unit performs first control of controlling heating so that a period during which the temperature inside the food material contained in the container reaches 70 ℃ or higher is maintained for 1 minute or longer at a start time of the reservation mode.

The reserved cooking is cooking in which cooking of the food material contained in the container is completed at the reserved time or after the reserved time. The scheduled time or scheduled time is set for the heating cooker.

Advantageous effects

According to the embodiment of the present invention, the cooking device is maintained for 1 minute or more while the temperature inside the food material contained in the container reaches 70 ℃ or more at the start time of the scheduled cooking mode, thereby preventing the food material from being corroded during the scheduled cooking.

Brief description of the drawings

Fig. 1 is a perspective view of a heating cooker according to a first embodiment of the present invention with a lid opened.

Fig. 2 is a perspective view of the heating cooker shown in fig. 1 with the lid closed.

Fig. 3 is a perspective view of a state where the lid body of the heating cooker shown in fig. 1 is opened and the inner lid is detached from the outer lid.

Fig. 4 is a perspective view of the heating cooker shown in fig. 1, with the inner container removed and viewed from above.

Fig. 5 is a block diagram showing a relationship between elapsed time and temperature detected by the temperature sensor in the reservation mode of the heating cooker shown in fig. 1.

Fig. 6 is a block diagram showing a relationship between elapsed time and temperature detected by a temperature sensor in a reservation mode of a heating cooker according to a second embodiment of the present invention.

Fig. 7 is a block diagram showing a relationship between elapsed time and temperature detected by a temperature sensor in a reservation mode of a heating cooker according to a third embodiment of the present invention.

Fig. 8 is a block diagram showing a relationship between an elapsed time and a temperature detected by a temperature sensor in a reservation mode of a heating cooker of the related art.

Detailed Description

(first embodiment)

Hereinafter, a first embodiment of the present invention will be described in detail with reference to fig. 1 to 7.

(outline of heating cooker)

Fig. 1 is a schematic diagram showing an internal structure of a heating cooker 101 according to the present invention. Fig. 2 is an external view showing the heating cooker 101.

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

(heating cooker body 1)

As shown in fig. 1, a heating cooker body 1 includes: an inner container housing part 11 that houses an object to be heated (food materials such as vegetables, meat, fish, and seasonings) to be cooked; and a handle housing portion 12 for housing a handle 31 provided in the inner container 3 when the inner container 3 is housed in the inner container housing portion 11.

Further, the cooking device body 1 is provided with an engaging claw 13 on the outer side of the upper portion of the inner container housing portion 11, and the engaging claw 13 is engaged with a claw receiving portion 23 provided on an outer lid 21 of the lid body 2 described later. Since the engagement claw 13 is engaged with the claw receiving portion 23, the lid body 2 is locked to the heating cooker body 1. The engagement between the engagement claw 13 and the claw receiving portion 23 is released by a release switch 24 provided on the surface of the cover 21, as shown in fig. 2.

The liner container 11 accommodates the liner 3 and heats the liner 3. The liner housing portion 11 is provided with a heating portion 15 that heats the liner 3, and the heating portion 15 is located at a position that is in contact with the liner 3 when the liner housing portion 11 houses the liner 3. The heating section 15 is exemplified by an induction heating coil, but is not limited thereto. Here, the position where the liner 3 contacts the liner 3 when the liner 3 is accommodated in the liner accommodating portion 11 is, for example, a position facing the bottom wall 3a (see fig. 5) of the liner 3 or a position facing the bottom wall 3a and the peripheral wall 3b (see fig. 5) of the liner 3 in the liner accommodating portion 11.

In the liner containing portion 11, a temperature sensor 16 and a weight sensor 18 are provided at a position where the liner 3 contacts the liner 3 when the liner 3 is contained in the liner containing portion 11, the temperature sensor 16 detects the temperature of the liner 3, and the weight sensor 18 measures the weight of the food stored in the liner 3. The detection signal of the temperature sensor 16 and the detection signal of the weight sensor are transmitted to a control unit (heating control unit) 17, which will be 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 heating cooker body 1 is provided with a power supply unit including a power supply circuit, an Inverter (Inverter) circuit, and the like.

(cover 2)

The lid body 2 includes an outer lid 21 and an inner lid 22. The outer lid 21 is attached to the heating cooker body 1 by a hinge spring 4. Therefore, the lid body 2 is rotatably supported by the heating cooker body 1 so as to be openable and closable of the opening of the inner container 3 housed in the heating cooker body 1.

Fig. 3 is a perspective view of the heating cooker 101 with the lid body 2 opened, and further shows a state where the inner lid 22 is detached from the outer lid 21. As shown in fig. 3, the outer cover 21 is composed of a bottom portion 211 and an upper portion 212, the bottom portion 211 is provided with a concave portion which can be inserted into the inner cover 22, and the upper portion 212 covers the bottom portion 211. A control board (not shown) is provided in the space between bottom portion 211 and upper portion 212 (inside cover 21), and a control unit 17 is disposed on the control board, and control of various operations of heating cooker 101 is performed by control unit 17.

The control unit 17 is configured by a not-shown operation unit, a storage unit, and other electronic components, and controls the heating unit 15 and the like based on a program stored in the storage unit, input data, and the like, thereby realizing a series of cooking operations. In the present embodiment, the control unit 17 is disposed inside the outer lid 21, but the position of disposition is not limited, and for example, the control unit may be disposed in the heating cooker body 1.

As shown in fig. 2, the outer lid 21 is shaped to cover the handle housing portion 12 of the heating cooker body 1, and the upper portion 212 of the outer lid 21 is provided with a release switch 24 for releasing the lid body 2, a window portion 21a as an opening formed in the vicinity of the release switch 24, and an operation portion 25 provided with a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like.

Further, in the outer cover 21, a steam duct unit 26 is detachably provided on the side opposite to the window portion 21a with the operation portion 25 interposed therebetween, and a steam port 26b is formed in the steam duct unit 26. The steam duct unit 26 condenses the steam generated in the inner tub 3 and returns the condensed steam to the tub 3, thereby circulating the steam and controlling the steam discharge amount. Thus, the heating cooker 101 can perform waterless cooking only with moisture from the food material, so that the cooking can sufficiently exert the nutrient elements and flavor of the food material. The steam duct unit 26 is connected to the steam guide opening (vent hole) 40d of the inner lid 22, and introduces steam generated by the inner tub 3.

The steam pipe unit 26 is detachably provided from the outer cover 21. In detail, although the second embodiment is described, the steam duct unit 26 may be divided into two upper and lower parts, i.e., a covering part and a water storage part. Therefore, the inside of the steam pipe unit 26 can be easily cleaned, and can be kept clean.

As shown in fig. 3, the outer lid 21 includes a water vapor sensor 27, and the water vapor sensor 27 detects the vapor generated in the inner container 3. The detection signal of the water vapor sensor 27 is also transmitted to the control unit 17 of the heating cooker 101. The use of the detection signal of the water vapor sensor 27 will be described later.

Although fig. 2 illustrates a case where the steam duct unit 26 is provided on the side opposite to the window 21a across the operation portion 25 in the upper portion 212 of the outer cover 21, the arrangement of the operation portion 25, the window 21a, and the steam duct unit 26 is merely an example and is not particularly limited.

On the other hand, the inner lid 22 has an inner lid body 40 on the side of the bottom 211 of the outer lid 21 facing the inner container 3, and the inner lid body 40 is detachably attached to the bottom 211. A large-diameter seal ring 41 is provided around the outer peripheral edge of the inner cap body 40 so as to surround the outer peripheral edge of the inner cap body 40. When the lid body 2 is closed, the large-diameter gasket 41 is in close contact with the upper surface of the flange portion 3c provided on the upper edge of the opening of the inner container 3. Thereby, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner container 3, prevents the heated material from flowing out of the inner container 3, and efficiently converts the moisture from the food material into steam to circulate the steam.

An opening 40a is formed in a part of the inner lid body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is embedded therein. The opening 40a is formed at a position overlapping the window 21a of the outer cover 21 when the inner cover 22 is attached to the outer cover 21. Thus, the inside of the inner container 3 can be observed through the window portion 21a of the outer lid 21 and the transparent member 40 e. The transparent material 40e fitted into the opening 40a is opened with the window 21a of the outer cover 21, so that the transparent material 40e is exposed to the outside and the transparent material 40e is exposed to the outside air. Therefore, the steam adhering to the surface of the transparent material 40e opposite to the inner container 3 is cooled by the outside air through the surface (exposed surface) of the transparent material 40e, and returns to the inner container 3 as water droplets. Therefore, the steam can be efficiently circulated in the space formed by the inner lid main body 40 and the inner container 3. In addition, the transparent material 40e is formed of glass and is more effectively cooled than resin.

The inner lid body 40 is provided with a plurality of small projections 40b on a part of the surface of the inner lid body 40 facing the liner 3, except for the opening 40 a. The convex portion 40b returns the steam adhered to the inner lid body 40 to the inner container 3 as water droplets. The inner lid body 40 is provided with the convex portion 40b so that steam can be efficiently circulated in the space formed by the inner lid body 40 and the inner container 3.

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

A sensor opening 40c and a steam guide opening 40d are formed in the inner lid body 40, wherein the sensor opening 40c penetrates the water vapor sensor 27 formed on the outer lid 21 side; the steam guide opening 40d is used to guide the steam generated in the inner tub 3 to the steam port unit 26 of the outer cover 21.

When the cooking device body 1 is closed, the lid body 2 is formed such that the inner lid 22 closes the inner container 3 stored in the inner container storage portion 11 of the cooking device body 1 and the outer lid 21 covers the handle storage portion 12. That is, when the cooking device body 1 is closed, the lid body 2 covers the inner container housing portion 11 and the handle housing portion 12 of the cooking device body 1.

(inner container 3)

Fig. 4 is a perspective view of the inner casing 3 as viewed from above, and shows a state of being taken out from the heating cooker body 1. As shown in fig. 3, the inner container 3 is a concave heating container having an upper opening, and has a bottom wall 3a and a peripheral wall 3b provided vertically upward from the bottom wall 3 a. An inner space of the inner container 3 surrounded by the bottom wall 3a and the peripheral wall 3b serves as a cooking space, and is heated by the heating unit 15 to function as a heating chamber.

Further, a flange portion 3c is formed on the entire periphery of the peripheral wall 3b at the upper end portion of the peripheral wall 3b of the inner container 3, and the flange portion 3c extends horizontally toward the outside of the inner container 3. By providing the flange portion 3c at the upper end portion of the peripheral wall 3b of the inner container 3 in this way, the contact area between the upper surface of the inner container 3 and the large-diameter seal ring 41 formed on the inner lid 22 of the lid body 2 is increased, and the sealing performance of the inner lid 22 against the inner container 3 can be improved.

In the inner liner 3 shown in fig. 1 to 4, the case where the opening forming the internal space of the inner liner 3 is formed in a circular shape in a plan view has been described as an example, but the opening shape of the inner liner 3 is not limited thereto, and any shape may be adopted.

The inner container 3 is formed of a highly heat conductive member, such as aluminum. In addition, a magnetic body, such as stainless steel, may be attached to the outer surface of the inner container 3 for improving heating efficiency; the inner surface of the inner container 3 may be coated with a fluororesin or the like for preventing adhesion of the object to be heated.

In addition, in the inner bag 3, two handle portions 31 are provided to face each other at a part of the outer peripheral edge portion of the upper portion. The handle portion 31 is made of a heat-resistant and electrically insulating material, such as plastic.

(cooking by heating)

The heating cooker 101 has a cooking mode (for example, curry mode, potato-beef stewing mode, cake mode, etc.) in which each dish is cooked by heating. The cooking mode is accompanied by a normal mode for cooking at the same time as the start of the cooking mode and a reservation mode for reserving cooking. The reserved cooking is cooking in which the cooking of the food material accommodated in the inner container 3 is completed at the reserved time or after the reserved time. Each mode is selected by the user from the operation unit 25.

The control unit 17 controls heating of the heating unit 15 according to the selected cooking mode. The control unit 17 controls heating of the heating unit 15 based on detection results (detection values) of the temperature sensor 16, the weight sensor 18, and the steam sensor 27, and automatically performs heating control. By controlling the heating as described above, the heating cooker 101 performs cooking in accordance with the selected cooking mode.

Specifically, the control unit 17 controls heating by switching ON (ON) and OFF (OFF) of the energization to the heating unit 15. 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, and thus can control more accurately. By controlling the heating as described above, the heating cooker 101 performs cooking in accordance with the selected cooking mode. Further, the control unit 17 controls heating of the heating unit 15 so that the temperature is maintained at a temperature higher than a temperature at which the food material is easily corroded after completion of cooking.

Further, the control unit 17 includes a timer unit, not shown, and can manage the cooking time and perform the scheduled cooking.

As described above, since the heating cooker 101 is a cooker which can be easily controlled in temperature, not only stews such as beef and curry cooked with potatoes but also fermented foods (yogurt and the like) or cooked noodles which are not easily controlled in temperature can be prepared, and since the moisture from the food material in the inner container 3 can be efficiently converted into steam and circulated as described above, cooking without adding water or cooking with a small amount of moisture can be performed.

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

Fig. 5 is a block diagram showing a relationship between elapsed time and temperature detected by the temperature sensor in the first reservation mode. When the first reservation mode is selected, as shown in fig. 5, the control unit 17 performs first control of controlling heating by the heating unit 15 so that the temperature inside the food material contained in the inner container 3 is maintained for 1 minute or more while the temperature is at least 70 ℃. In this case, the start time of the reservation mode is after reservation in the present embodiment, that is, after the reservation button of the operation unit 25 is pressed to start the reservation mode. In fig. 5, the temperature is controlled to be maintained at 100 ℃ for 1 minute or more, for example.

By performing the first control, the cooking device 101 can sterilize most of the foreign germs attached to the food or in the vicinity of the food by maintaining the temperature inside the food contained in the inner container 3 at 70 ℃ or higher for 1 minute or more at the start time of the reservation mode. Therefore, corrosion of the food material can be prevented. Even if the cooking is started for a long time from the start of the reserved mode, the first control is performed at the start time of the reserved mode, so that the propagation of the mixed bacteria is avoided, and the corrosion of the food material can be prevented.

In this case, in fig. 5, the temperature rise period after the heat retention period of 70 ℃ is the cooking period. As described above, the reason why the temperature is maintained at 70 ℃ before cooking is to prevent the lid body 2 from being opened in the reservation mode and causing the proliferation of undesired bacteria, for example, when the heating cooker 101 is not provided with a lock mechanism. As shown in fig. 5, after the temperature is maintained at 100 ℃ for 1 minute or more, for example, the control may not be performed if the lid is not opened and the propagation of the undesired bacteria occurs. In FIG. 5, the temperature is maintained at 70 ℃ as an example, but the temperature may be maintained at 70 ℃ or higher. The control of the heat retention at 70 ℃ before cooking is the same as the control described below with reference to fig. 6 or 7.

Further, in the first reservation mode, the control section 17 performs second control of controlling heating by the heating section 15 so that the temperature of the food material accommodated in the inner container 3 becomes 70 ℃ or higher at the termination timing of the reservation mode.

By performing the second control, a fresh (hot) state can be provided to allow the user to feel a delicious state, and a cooked food material can be provided.

In the heating cooker 101, the temperature of the inner container 3 detected by the temperature sensor 16 and the weight of the food detected by the weight sensor 18 indirectly detect the temperature of the inside of the food in the inner container 3 and the temperature of the food in the inner container 3 depending on the heating time. That is, the heating cooker 101 stores data corresponding to the temperature, the weight, the heating time, and the temperature inside the food, and by referring to the data and measuring the temperature, the weight, and the heating time, not only the temperature inside the food in the inner liner 3 and the temperature of the food in the inner liner 3 are detected, but also the temperature inside the food in the inner liner 3 can 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 of the interior of the food material.

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

Further, the control portion 17 does not perform heating by the second control, that is, does not perform unnecessary heating, when the temperature of the food material reaches 70 ℃ or more at the time of termination of the reservation mode. By such control, energy saving can be achieved.

(second embodiment)

Another embodiment of the present invention will be described below with reference to fig. 6. Since the heating cooker of the present embodiment has the same configuration as the heating cooker 101 of the first embodiment, the same reference numerals are used, and the description of the components and the components having the same functions as those described in the first embodiment will be omitted.

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

The second reservation mode executed by the heating cooker 101 according to the present embodiment will be described as an example. Fig. 6 is a block diagram showing a relationship between elapsed time and temperature in the second reservation mode.

In the second reservation mode, as shown in fig. 6, the control unit 17 performs non-heating control in which heating is not performed for a predetermined time between the first control and the second control, in addition to the control of heating in the first reservation mode. By performing the non-heating control without heating in this way, excessive cooking is prevented, and the taste of the food material can be promoted during a predetermined time without heating.

In this case, the predetermined time period during which heating is not performed is set in accordance with the cooking mode. That is, a time for appropriate taste is set for each menu. Further, the longer the reservation time is, the longer the predetermined time becomes.

(third embodiment)

Still another embodiment of the present invention will be described below with reference to fig. 7. Since the heating cooker of the present embodiment has the same configuration as the heating cooker 101 of the first embodiment, the same reference numerals are used, and the description of the components and the components having the same functions as those described in the first embodiment will be omitted.

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

The third reservation mode executed by the heating cooker 101 of the present embodiment will be described as an example. Fig. 7 is a block diagram showing a relationship between elapsed time and temperature in the third reservation mode.

In the third reservation mode, as shown in fig. 7, the control section 17 performs a preceding stage control of controlling heating by the heating section 15 in addition to the control of heating in the first reservation mode, so that the surface temperature of the food material is maintained for a predetermined time until the first control is completed while the surface temperature of the food material reaches 50 to 60 ℃.

In this case, when the food contains pectin, the food is maintained at 50 to 60 ℃ for a predetermined time, thereby preventing the pectin from decomposing due to the action of enzymes and coagulating the surface of the food. Therefore, since the former stage control is performed before the first control, pectin is contained to coagulate the surface of the food material. Therefore, in the third predetermined mode, for example, when cooking stewed beef with potatoes, the surface of the solidified potatoes is controlled by the front stage, and thus excessive cooking can be prevented in the subsequent cooking.

In this case, the predetermined time for maintaining the temperature of 50 to 60 ℃ is set differently according to the cooking mode. That is, a time is set for appropriately solidifying the surface of the food material used for each dish.

In addition, since the temperature is 70 ℃ or higher in the first control, the surface of the food material cannot be solidified even if the temperature is maintained for a predetermined time period after the temperature is 50 to 60 ℃.

(Note attached)

Although not described in the first to third embodiments, the heating control based on the detection result by the water vapor sensor 27 may be performed. This control can prevent scorching, overheating, and the like. 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 heating cooker 101 controls the inner container 3 housed in the heating cooker body 1 by heating through the control unit 17, and appropriately heats the food material housed in the inner container 3 to perform cooking.

The heating cooker 101 according to the first to third embodiments may be configured as a modification example described below.

(first modification)

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

The size of the steam guide opening 40d may be changed to a size suitable for cooking. For example, in cooking for reducing (evaporating) moisture, the size of the vent hole may be increased, whereas in cooking for retaining moisture, the size of the vent hole may be decreased.

The size of the steam guide opening 40d may be changed automatically or manually. For example, when the cooking mode of each dish can be selected, the cooking device 101 may be configured to automatically change the size of the vent hole when the cooking mode is selected. Alternatively, in the case of manual operation, when the cooking mode is selected, cooking may be started after the size of the ventilation hole corresponding to the cooking mode is changed to the size of the ventilation hole corresponding to the cooking mode without starting cooking (without receiving the start of cooking).

(second modification)

The heating cooker 101 may also be provided with a stirring device for stirring the inside of the inner container 3 during cooking. As described above, since the stirring device is provided, the food can be stirred in a state where the inner container 3 is sealed, and thus cooking can be performed without lowering the temperature of the inner container 3, and as a result, an effect of efficiently cooking can be achieved.

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

(conclusion)

A heating cooker (101) according to a first embodiment of the present invention is characterized by comprising: a container (inner container 3) for containing food; a heating unit (15) that heats the container; and a heating control unit (control unit 17) for controlling heating by the heating unit, as a heating cooker having a reservation mode in which a reservation cooking can be performed, wherein the heating control unit performs a first control of controlling heating so that a period during which the temperature inside the food material contained in the container reaches 70 ℃ or higher is maintained for 1 minute or more at a start time of the reservation mode.

According to the above configuration, by performing the first control, the temperature inside the food material contained in the container is maintained for 1 minute or more while the temperature reaches 70 ℃ or more at the start time of the reservation mode, and most of the foreign germs attached to the food material or the vicinity of the food material can be sterilized. Therefore, corrosion of the food material can be prevented. Even if the cooking is started for a long time from the start of the reserved mode, the first control is performed at the start time of the reserved mode, so that the propagation of the mixed bacteria is avoided, and the corrosion of the food material can be prevented.

The reserved cooking is cooking in which cooking of the food material contained in the container is completed at the reserved time or after the reserved time.

In a heating cooker according to a second aspect of the present invention, in the first aspect, the heating control unit further performs a second control of controlling heating so that a temperature of the food material contained in the container becomes 70 ℃ or higher at a point in time when the reservation mode is terminated.

According to this configuration, by performing the second control, the temperature of the food material at the time of termination of the scheduled mode reaches 70 ℃ or more, it is possible to provide a fresh (hot) state that makes the user feel a delicious taste, and provide a cooked food material.

In the heating cooker according to the third aspect of the present invention, in the second aspect, the heating control unit may further perform non-heating control in which heating is not performed for a predetermined time between the first control and the second control.

According to such a configuration, the non-heating control in which heating is not performed for a predetermined time is performed between the first control and the second control. Thus, excessive boiling is prevented by not heating, and the taste of the food material can be promoted for a predetermined time without heating.

In the heating cooker according to the fourth aspect of the present invention, in the second or third aspect, the heating control unit may not perform the heating by the second control when the temperature of the food material contained in the container reaches 70 ℃.

According to such a configuration, when the temperature of the food material reaches 70 ℃ or more at the time of termination of the reservation mode, heating by the second control, that is, unnecessary heating is not performed, so that energy saving can be achieved.

In a heating cooker according to a fifth aspect of the present invention, in any one of the first to fourth aspects, the heating control unit may perform a preceding stage control of controlling the heating so that the surface temperature of the food material is maintained for a predetermined time period until the surface temperature reaches 50 to 60 ℃.

When the food material contains pectin, the temperature is maintained at 50-60 deg.C for a predetermined time, thereby preventing pectin decomposition due to enzyme action and coagulating the surface of the food material. Therefore, according to the above configuration, the former control is performed before the first control, so that pectin is contained to coagulate the surface of the food material. In addition, since the temperature is 70 ℃ or higher in the first control, the surface of the food material cannot be solidified even if the temperature is maintained for a predetermined time period after the temperature is 50 to 60 ℃.

According to the above configuration, for example, when cooking stewed beef with potatoes is scheduled, the surface of the solidified potatoes is controlled in the front stage, whereby excessive cooking can be prevented in the subsequent cooking.

A heating cooker according to a sixth aspect of the present invention is the heating cooker according to any one of the first to fifth aspects, wherein the heating cooker includes a temperature sensor for detecting a temperature of the container and a weight sensor for measuring a weight of a food material contained in the container, and the heating control unit may control the heating based on a detection value of the temperature sensor and a detection value of the weight sensor.

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

In addition, a method of controlling a heating cooker according to a seventh aspect of the present invention includes a container for storing food; and a heating unit that heats the container, wherein the control method for the heating cooker having a reservation mode in which the cooking can be reserved includes a step of performing first control of controlling heating by the heating unit at a start time of the reservation mode so that a period during which the temperature inside the food material contained in the container reaches 70 ℃ or higher is maintained for 1 minute or longer.

According to the control method, as in the heating cooker of the present invention, it is possible to prevent the food from being corroded during the scheduled cooking of the heating cooker.

The method for controlling a heating cooker according to an eighth embodiment of the present invention may further include, in the seventh embodiment, performing second control for controlling heating by the heating unit so that the temperature of the food material at the time of termination of the reservation mode becomes 70 ℃.

In addition, the heating cooker according to each embodiment of the present invention may be realized by a computer, and in this case, the computer is operated as heating control included in the heating cooker, and a program of the heating cooker realized by the computer and a computer-readable recording medium on which the program is recorded are also included in the scope of the present invention.

(Industrial Applicability)

The present invention is applicable to a cooking device having a reservation mode in which cooking can be reserved.

Description of the symbols

1 heating cooker body

2 cover body

3 inner container (container)

4 hinge spring

11 inner container containing part

13 engaging claw

15 heating part

16 temperature sensor

17 control part (heating control part)

21 outer cover

22 inner cover (cover)

23 claw receiving part

24-release switch

25 operating part

26 steam pipeline unit

27 steam sensor

40b projection

40d steam guide opening

40e transparent material (glass part)

41 major diameter sealing ring

101 heating cooker

Claims

1. A heating cooker comprising: a container for containing food; a heating unit that heats the container; a heating control unit that controls heating by the heating unit; a lid body provided so that an opening of the container can be opened and closed; a steam pipe unit provided in the cover body, condensing steam and returning the condensed steam to the container; a steam guide opening provided in the lid body, and guiding steam generated in the container to the steam duct unit; a water vapor sensor that detects vapor generated within the container,

has a reservation mode in which cooking can be reserved, characterized in that,

the size of the steam guide opening is variable, and the heating control unit controls the heating based on a detection result of the steam sensor, and performs a first control of controlling the heating so that a period in which the temperature inside the food material contained in the container reaches 70 ℃ or more is maintained for 1 minute or more at a start time of the reservation mode.

2. The heating cooker according to claim 1, wherein the heating control unit further performs a second control of controlling the heating at a termination timing of a scheduled mode,

so that the temperature of the food material contained in the container reaches more than 70 ℃.

3. The heating cooker according to claim 2, wherein the heating control unit further performs non-heating control in which heating is not performed for a predetermined time between the first control and the second control.

4. The heating cooker according to claim 2 or 3, wherein the heating control unit does not perform the heating by the second control when the temperature of the food material contained in the container reaches 70 ℃ or higher at the time of termination of the reservation mode.

5. The heating cooker according to claim 1, wherein the heating controller performs a preceding stage of control of the heating so that the surface temperature of the food material is maintained for a predetermined time period until the first control is performed, the predetermined time period being 50 to 60 ℃.