CN113647549A

CN113647549A - Cooking method and device, pot and storage medium

Info

Publication number: CN113647549A
Application number: CN202010398004.5A
Authority: CN
Inventors: 张豪; 李晶; 龚艳玲
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-05-12
Filing date: 2020-05-12
Publication date: 2021-11-16

Abstract

The embodiment of the application discloses a cooking method and device, a pot and a storage medium, wherein the method comprises the following steps: when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot; in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material; the fan device on the cooker is controlled to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

Description

Cooking method and device, pot and storage medium

Technical Field

The embodiment of the application relates to but not limited to household appliance technologies, and in particular relates to a cooking method and device, a pot and a storage medium.

Background

Starch-rich food materials are important staple food raw materials, including rice, potatoes and the like. The content of starch in the rice is as high as 60-70%, the speed of glucose generation by edible hydrolysis after cooking and cooking is high, the digestibility is high, the postprandial blood glucose response curve is in a form of 'rapid rise and rapid fall', the peak value is high, and the fluctuation is large. The starch-containing food material contains resistant starch. Resistant starch is a prebiotic, which, although not digestible by the human body itself, is available to beneficial bacteria in the large intestine. The short-chain fatty acid generated by the fermentation of the resistant starch in the large intestine can effectively prevent and reduce the incidence rate of constipation, hemorrhoids and colon cancer. The resistant starch can reduce blood sugar and improve insulin sensitivity. In addition resistant starch can also increase satiety in humans and reduce fat reserves in fat storage cells, which is helpful for weight loss.

In the prior art, in the cooking process of food materials, the original resistant starch in the food materials is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the food materials is low, and the digestible starch is increased. There is a need in the market today for a cooking process that increases the resistant starch content of food materials.

Disclosure of Invention

In view of the above, the present disclosure provides a cooking method and apparatus, a pot, and a storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in one aspect, an embodiment of the present application provides a cooking method, including:

when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot; in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material; the fan device on the cooker is controlled to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

In another aspect, an embodiment of the present application provides a cooking apparatus, including:

the cooking system comprises a determining module and a control module, wherein the determining module is used for determining that a cooking pot enters a specific mode when food containing starch held in the cooking pot is cooked, and the specific mode is used for increasing the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

the heating module is used for controlling an ultrasonic vibrator on the cooker to work to form ultrasonic waves in the cooker so as to realize gelatinization of starch in the food materials when the food materials are heated in the specific mode;

and the air cooling module is used for controlling the fan device on the cooker to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

In another aspect, an embodiment of the present application provides a cooking pot, including:

a control panel for detecting a specific cooking operation;

the heating assembly is used for heating the food materials to realize cooking treatment of the food materials;

the ultrasonic vibrator is used for working in the pot to form ultrasonic waves;

the fan device is used for cooling the cooked food;

the control assembly is used for determining that the cooking pot enters a specific mode when the food containing starch in the cooking pot is cooked, and the specific mode is used for increasing the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot; in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material; the fan device on the cooker is controlled to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

In yet another aspect, embodiments of the present application provide a computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to implement steps in the cooking method.

In the embodiment of the application, at first confirm the cooking pot and get into the specific mode who improves the content of resistant starch in the edible material after the culinary art, then cook the edible material and the water of arranging in the cooking pot simultaneously and handle, through control at the culinary art in-process the supersound oscillator work on the pot is in form the ultrasonic wave in the pot, realize starch gelatinization in the edible material, adopt the forced air cooling mode to carry out cooling treatment to the edible material after the culinary art is handled at last, make starch in the edible material is ageing to be regenerated. Therefore, gelatinization of the food materials can be accelerated by using the ultrasonic vibrators, and the gelatinized food materials are cooled to be aged and regenerated, so that resistant starch is generated, and the content of the resistant starch in the food materials is increased.

Drawings

Fig. 1 is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

FIG. 2A is a graph showing the relationship between the frequency of the ultrasonic vibrator and the content of resistant starch according to an embodiment of the present application;

FIG. 2B is a graph showing the relationship between the power of the ultrasonic vibrator and the content of resistant starch according to the embodiment of the present application;

FIG. 2C is a graph showing the relationship between the retention time of the retrogradation stage of starch and the content of resistant starch according to the present example;

fig. 2D is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 2E is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 2F is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 3A is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 3B is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 4A is a schematic structural diagram of a cooking pot according to an embodiment of the present disclosure;

fig. 4B is a schematic view of another structure of the cooking pot according to the embodiment of the present disclosure;

FIG. 4C is a graph showing the relationship between the heating temperature and the time at each stage in the embodiment of the present application;

fig. 4D is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 5 is a schematic structural diagram of a cooking device according to an embodiment of the present disclosure;

fig. 6 is a schematic view of a composition structure of a cookware according to an embodiment of the present disclosure.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

It should be understood that some of the embodiments described herein are only for explaining the technical solutions of the present application, and are not intended to limit the technical scope of the present application.

Referring to fig. 1, a cooking method provided in an embodiment of the present application includes:

step S101, when food containing starch and contained in a cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

here, step 101 may be implemented by a control component in the cooking pot. Here, the cooking pot may include, but is not limited to, an electric rice cooker, an electric stewpan, an electric pressure cooker, an electric steam cooker, an air fryer, and the like.

Here, the food material may be a staple food or a dish, and the food material containing starch as a main component is considered as a starch-containing food material, i.e., a starch-based food material.

Here, the starch-containing food materials generally include the following:

1) cereals, flour food materials such as rice, rice flour, bean jelly, rice dumpling, rice cake, oatmeal, bread, steamed stuffed bun, dumpling wrapper, wonton wrapper, noodle, pancake, steamed dumpling, corn, cake, biscuit, mala cake, phoenix cake, radish cake, taro cake, etc.;

2) rhizome-type food materials such as potato, taro, sweet potato, lotus root, pumpkin, etc.;

3) legume foodstuffs, peas, mung beans, red beans, and the like;

4) fruits with high starch content, such as bananas, plantains, dates, peaches and the like;

starches can be classified into amylose and amylopectin. Amylose is resistant starch, which is difficult to digest in the intestinal tract because it is difficult to redissolve after aging. The resistant starch can be fermented by the colonic flora to produce Short Chain Fatty Acids (SCFA). The SCFA can inhibit the growth of harmful bacteria and is beneficial to the health of intestinal tracts; and difficulty in digestion is beneficial to losing weight and reducing blood sugar fluctuation.

In some embodiments, the user may select the specific mode by selecting the function mode using a control panel of the cooking pot or a remote control terminal (e.g., a mobile phone), and then the cooking pot enters the specific mode according to the selection of the user. In other embodiments, the cooking pot may also automatically determine whether to enter the specific mode in combination with a reservation process. For example, the control panel is provided with a function key of a sugar control mode or a weight loss mode, the function key is used as a key of a specific mode, and when a user operates the cooking pot, the cooking pot is set to enter the specific mode by selecting the function key of the sugar control mode. For another example, the user "starts the weight-losing mode" through the voice, so that the cooking pot enters the specific mode. For another example, the user may set the cooking pot on the mobile phone to enter the specific mode, and then the mobile phone sends the cooking instruction for instructing the cooking pot to enter the specific mode to the cooking pot, and the cooking pot responds to the cooking instruction to enter the specific mode. In implementation, a person skilled in the art may select a suitable determination manner for entering a specific mode according to actual situations, which is not limited in the embodiment of the present application.

The specific cooking operation is to age and regenerate the starch in the starch-containing food material, wherein the cooking may be a cooking staple food or a cooking dish, and the embodiment is not limited. The cooking operation may be a key operation, or other realizable operations such as a voice operation and a touch operation.

Here, the specific pattern may be a cooking pattern for improving resistant starch. The food material and the water are simultaneously placed in the cooking pot under the specific mode.

Step S102, in the specific mode, when the food material is heated, ultrasonic waves are formed in a pot by controlling an ultrasonic vibrator on the pot to work, so that starch in the food material is gelatinized;

starch granules are heated in water (typically 60 to 80 ℃) and gradually swell and crack, and finally form a uniform paste, which is called gelatinization. During gelatinization, the starch grains absorb water to expand, and can reach 50 to 100 times of the original volume. In other words, the gelatinization process of starch is: heating to destroy the molecular hydrogen bonds of starch in food materials, allowing water to enter microcrystalline bundles, dispersing the association state among starch molecules, and making the starch molecules lose the original orientation arrangement and become a disordered state, i.e. the hydrogen bonds among the molecules in an ordered state (crystalline state) and an unordered state (amorphous state) in starch granules are broken, and dispersed in water to form a colloidal solution.

Here, the heating means may be cooking, frying, or the like.

The ultrasonic vibrator can generate oscillation by using high-frequency sound waves of ultrasonic waves to stir the solution. The ultrasonic vibrator can be directly inserted into the food material to be contacted with the food material, and also can be attached to the outer side of the cooking cavity to transmit ultrasonic waves to the food material through the vibration cooking cavity. The ultrasonic wave effect that the ultrasonic vibrator produced is added in the food material cooking process, the moisture absorption channel of the food material is increased, the rate of moisture entering the interior of the food material is accelerated, meanwhile, the ultrasonic wave produced by the ultrasonic vibrator is beneficial to breaking hydrogen bonds among starch molecules, and the broken hydrogen bonds can be combined with water molecules more, so that the food material can also reach a better gelatinization effect rapidly in the stage without water absorption.

Step S103, controlling a fan device on the pot to work to form air cooling in the pot so as to cool the gelatinized food material, and aging and retrogradation starch in the food material.

The nature of starch retrogradation is that gelatinized starch molecular chains are reoriented from a disordered state to be parallel and bonded together by hydrogen bonds to form a water-insoluble crystal structure. The principle of gelatinized starch retrogradation is that after the temperature of gelatinized starch solution is reduced to a certain degree, molecular chains are attracted together by hydrogen bonds due to the reduction of molecular thermal motion energy and are rearranged in order to form crystals. The gelatinized starch is at a lower temperature, the broken starch molecule hydrogen bonds after gelatinization are recombined, the molecules become an orderly arranged structure again, the reaction is the aging and retrogradation of the food materials, and the starch after aging and retrogradation becomes resistant starch. The fan device comprises a fan and an air channel, the fan can be connected to the inner side of an inner cover of the cooking pot, the air channel is arranged in the upper cover of the cooking pot, the fan is controlled by the control assembly to rotate, external air is blown to a cooking cavity through the air channel and the fan, cooling treatment is carried out on gelatinized food materials, the temperature of the food materials is reduced to reach the temperature condition of starch aging and retrogradation, and the starch aging and retrogradation in the food materials are completed.

In the embodiment of the application, at first confirm the cooking pot and get into the specific mode who improves the content of resistant starch in the edible material after the culinary art, then cook the edible material and the water of arranging in the cooking pot simultaneously and handle (for example cook and handle), through control at the culinary art in-process ultrasonic vibrator work on the pot is in form the ultrasonic wave in the pot, realize starch gelatinization in the edible material, adopt the forced air cooling mode to carry out cooling treatment to the edible material after the culinary art is handled at last, make starch in the edible material is ageing to be regenerated. Therefore, gelatinization of the food materials can be accelerated by using the ultrasonic vibrators, and the gelatinized food materials are cooled to be aged and regenerated, so that resistant starch is generated, and the content of the resistant starch in the food materials is increased.

Fig. 2A is a schematic diagram of a relationship between an ultrasonic vibrator frequency and a content of resistant starch provided in an embodiment of the present application, where as shown in fig. 2A, an abscissa axis is the content of resistant starch, and an ordinate axis is the ultrasonic vibrator frequency. It can be seen from fig. 2A that the content of resistant starch decreases with increasing frequency of the ultrasound transducer, i.e. the greater the frequency of the ultrasound transducer, the less the content of resistant starch.

Fig. 2B is a schematic diagram of a relationship between ultrasonic vibrator power and resistant starch content provided in an embodiment of the present application, and as shown in fig. 2B, an abscissa axis represents resistant starch content and an ordinate axis represents ultrasonic vibrator power. From fig. 2B, it can be seen that the content of resistant starch increases with the increase of the power of the ultrasound transducer, i.e. the more the power of the ultrasound transducer, the more the content of resistant starch. When the power of the ultrasonic vibrator reaches a certain power value, the content of the resistant starch is not increased any more.

Fig. 2C is a schematic diagram illustrating a relationship between the retention time of the starch retrogradation stage and the content of resistant starch provided in the embodiment of the present application, as shown in fig. 2C, the axis of abscissa is a time axis, and the axis of ordinate is the content of resistant starch. As can be seen from FIG. 2C, the time control can obtain different food materials with resistant starch content within 0-t time. Within 0-t time, the content of resistant starch in the food material linearly increases along with the increase of time; when the time is more than t, the content of the resistant starch in the food material is kept unchanged.

Referring to fig. 2D, a cooking method provided in an embodiment of the present application includes:

step S201, when food containing starch and contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

step S202, in the first stage, heating the pot to boil water in the pot;

the control component can set the heating component to the maximum power in the first stage, so that the water for cooking food materials is quickly heated to boiling, and the food materials can be cooked by maintaining the boiling of the water in the first stage.

Step S203, in a second stage after the first stage, gelatinization of starch in the food material is realized through continuous heating;

and in a second stage after the first stage, the control assembly controls the heating assembly to continuously heat, the boiling state of the food materials and water is maintained, and finally starch gelatinization in the food materials is realized.

Step S204, determining a set target content value of resistant starch in the cooked food material;

here, the target content value may be a numerical value or a numerical range. In the implementation process, the target content value can be set by a user, can be determined by the cooker according to the function selection of the user, and can also be automatically determined by the cooker. For example, the user may set the content value of resistant starch desired by the user through a control panel or a terminal such as a mobile phone, for example, the user sets 8% or 12% or the like as the target content value. For another example, the user selects the sugar control degree or level on the control panel or the mobile phone, and the cooker queries the specific mapping relation table according to the sugar control level to determine the target content value. For another example, the user can set a target content value according to his/her own health needs (such as weight loss needs or blood sugar control needs), and in each cooking, if the user has no special instruction, the cookware will be set as the default target content value. As another example, the cooking pot may also determine the target content value according to the cooking time period (especially, the cooling time period) and the target temperature after cooling.

Step S205, determining the working frequency and/or power of the ultrasonic wave according to the target content value;

here, as shown in fig. 2A, the content of resistant starch decreases with increasing frequency of the ultrasonic vibrator, that is, the larger the frequency of the ultrasonic vibrator, the smaller the content of resistant starch. As shown in fig. 2B, the content of resistant starch increases with the increase of the power of the ultrasonic vibrator, i.e. the higher the power of the ultrasonic vibrator, the higher the content of resistant starch. When the power of the ultrasonic vibrator reaches a certain power value, the content of the resistant starch is not increased any more.

The operating frequency and/or power of the ultrasound waves may be determined based on a target content value. The determination method has three types: firstly, fixing the working frequency of ultrasonic waves and adjusting power; fixing the power of ultrasonic waves and adjusting the working frequency; and thirdly, simultaneously adjusting the working frequency and power of the ultrasonic wave.

Step S206, in the first stage and/or the second stage, working by using the ultrasonic vibrator to form ultrasonic waves in the pot so as to accelerate the rate of moisture entering the food material, break hydrogen bonds among starch molecules and improve the content of resistant starch in the cooked food material;

the control unit may control the ultrasonic transducer to form the ultrasonic wave in the first stage, may control the ultrasonic transducer to form the ultrasonic wave in the second stage, and may control the ultrasonic transducer to form the ultrasonic wave in both the first stage and the second stage. The ultrasonic wave can accelerate the rate of water entering the food material, break the hydrogen bonds among starch molecules and improve the content of resistant starch in the cooked food material.

And S207, controlling a fan device on the cooker to work to form air cooling in the cooker so as to cool the gelatinized food material, so that the starch in the food material is aged and regenerated.

The food material starch after full gelatinization is combined again through the broken hydrogen bonds of starch molecules after gelatinization at a lower temperature, the starch molecules can be changed into an orderly arranged structure more quickly as the gelatinization degree is higher, the aging retrogradation of the food material can be accelerated through the reaction, and the starch after aging retrogradation becomes resistant starch. Therefore, the gelatinized food materials are cooled to age and regenerate the food materials, so that resistant starch is generated, and the content of the resistant starch in the food materials is increased.

This application embodiment uses the ultrasonic vibrator to form the ultrasonic wave in the pan before eating the material gelatinization, and ultrasonic treatment has increased the moisture absorption passageway of eating the material, has accelerateed moisture and has got into the speed of eating the material inside, and the ultrasonic action is favorable to breaking the intermolecular hydrogen bond of starch simultaneously, and these cracked hydrogen bonds can be more combine together with the hydrone, make eat the material also can reach better gelatinization effect fast in the stage of not having the water absorption. The food material starch after full gelatinization is combined again through the broken hydrogen bonds of starch molecules after gelatinization at a lower temperature, the starch molecules can be changed into an orderly arranged structure more quickly as the gelatinization degree is higher, the aging retrogradation of the food material can be accelerated through the reaction, and the starch after aging retrogradation becomes resistant starch. Therefore, the gelatinized food materials are cooled to age and regenerate the food materials, so that resistant starch is generated, and the content of the resistant starch in the food materials is increased.

Referring to fig. 2E, a cooking method provided in an embodiment of the present application includes:

step S211, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

step S212, in the specific mode, when the food material is heated, ultrasonic waves are formed in a pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material;

step S213, in the third stage, a fan component is adopted to blow cold air to the gelatinized food material so as to cool the gelatinized food material;

in the third stage, an air cooling mode is adopted to enable the temperature to reach the aging and regeneration temperature condition. For example, the temperature of the food material can be reduced to about 25 ℃ (ambient temperature) by air cooling. The fan is connected in the inboard of cooking pot inner cup, is equipped with the wind channel in the cooking pot upper cover, and the fan rotates, and during external air blown the culinary art chamber through wind channel, fan, lowers the temperature to eating the material.

Step S214, in a fourth stage after the third stage, maintaining the cooling treatment so that the starch in the food material is retrograded and retrograded.

A fourth stage of maintaining the temperature of the cooked food material below the cooled temperature value for a specific period of time, such that the starch in the food material is retrograded. The retrogradation of the starch is continuously carried out, and the gelatinized starch is gradually converted into resistant starch. The time for maintaining can be set according to different requirements of users on the content of the resistant starch. The relationship between the time of the fourth stage and the content of resistant starch in the finally obtained food material is shown in fig. 2C, and the content of resistant starch in the food material can be controlled by controlling the time.

In the embodiment of the application, at first place edible material and water simultaneously in the cooking pot accomplish to cook, then with fan refrigeration mode right the edible material after the culinary art is handled carries out cooling treatment, maintains cooling treatment at last, makes starch in the edible material is ageing to be regenerated. Therefore, the content of resistant starch in the food material can be controlled by controlling the time for maintaining cooling in the maintaining cooling stage, and different requirements of users on the content of the resistant starch are met.

Referring to fig. 2F, a cooking method provided in an embodiment of the present application includes:

step S221, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

step S222, in the specific mode, when the food material is heated, ultrasonic waves are formed in a pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material;

step S223, cooling the cooked food material in an air cooling mode;

step S224, detecting the temperature of the cooled food material;

the temperature of the food material after cooling treatment is detected by using a temperature detection assembly in the pot. The temperature detection assembly can be arranged at the top of the pot and also can be arranged at the bottom of the pot and other positions in the pot.

Step S225, if the temperature of the food material is higher than a first temperature value, continuing cooling the cooked food material in an air cooling manner until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and retrograded, where the first temperature value is a lower limit of a temperature range in which the food material is gelatinized.

The first temperature value is the lower limit of the gelatinization temperature range of the food materials, and if the temperature is higher than the lower limit of the first temperature value, the starch in the food materials cannot be aged and retrograded. If the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, the control assembly controls the fan device to continue cooling the cooked food material in an air cooling mode until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated. As shown in table 1 below, the temperature value of the cooled food material cannot be higher than the lowest gelatinization temperature according to the gelatinization temperature requirements of different food materials. For example: in Table 1, the lower limit of the gelatinization temperature of the corn is 62 ℃, the upper limit of the gelatinization temperature of the corn is 72 ℃, and the lower limit of the gelatinization temperature of the rice is 68 ℃, and the upper limit of the gelatinization temperature of the rice is 78 ℃.

TABLE 1 gelatinization temperature of starch

Starch	Gelatinization temperature range	Starch	Gelatinization temperature range
				Corn (corn)	62-67-72	Rice	68-74-78
Potato	56-62-67	Glutinous sorghum	68-70-74
				Wheat (Triticum aestivum L.)	58-61-64	Sago rice	60-66-72
Cassava	58-65-70	Kudzu root	62-66-70
				Waxy corn	63-68-72	Sweet potato	58-65-72
(sorghum)	68-74-78	High amylose corn	67-80-92

In the embodiment of the application, the temperature of the food material needs to be detected by using the temperature detection assembly in the food material cooling stage, and starch aging and retrogradation in the food material can be realized only when the temperature of the food material is smaller than the lower limit of the gelatinization temperature range of the food material. Therefore, the air cooling is controlled by detecting the temperature in the food material cooling stage, the air cooling power and time can be accurately controlled, and the starch in the food material can be aged and regenerated.

Referring to fig. 3A, a cooking method provided in an embodiment of the present application includes:

step S301, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

step S302, in the specific mode, when the food material is heated, ultrasonic waves are formed in a pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material;

step S303, controlling a fan device on the pot to work to form air cooling in the pot so as to cool the gelatinized food material, and aging and retrogradation starch in the food material.

Step S304, reheating the cooled food material to make the temperature of the food material suitable for eating.

The user can set the edible material temperature suitable for the user to eat according to the eating demand. The residual water generated by boiling the food materials is washed away by heating the bottom of the cooking pot to generate steam, so that the food materials which generate resistant starch after being cooled are reheated, and the original taste and temperature of the food materials are recovered.

In the embodiment of the present application, how to perform reheating treatment on the cooled food material is mainly described. The user can set a reheating temperature value according to the temperature requirement of the food material, and the food material which is cooled to generate the resistant starch is reheated, so that the original taste and temperature of the food material are restored.

Referring to fig. 3B, a cooking method provided in an embodiment of the present application includes:

step S311, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

step S312, in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material;

step S313, controlling a fan device on the pot to work to form air cooling in the pot so as to cool the gelatinized food material, and aging and retrogradation starch in the food material.

Step S314, reheating the cooled food material;

the cooled food material can be directly eaten, but the cooled food material is subjected to reheating treatment in order to meet the requirements of different users.

Step S315, detecting the temperature of the food material after reheating treatment;

and detecting the temperature of the food material subjected to the reheating treatment by using a temperature detection assembly.

Step S316, if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The second temperature value is a default heating temperature value or a set temperature value, and because most of the resistant starch is reduced into gelatinized starch and only a small part of the resistant starch is not reduced under the condition of sufficient reheating temperature and time, the reheating energy (determined by the heating temperature and time length) is less than the energy of primary cooking, and the sugar control effect can be achieved. The default second temperature value is generally smaller than the minimum gelatinization temperature, and as shown in table 1 above, the reheating temperature value is preferably not higher than the minimum gelatinization temperature according to the gelatinization temperature requirements of different food materials. The user can also set a temperature value according to needs, and food materials meeting the needs of the user are obtained after reheating.

In the embodiment of the application, the reheating temperature is set in the reheating stage, and the temperature detection assembly is used for detecting whether the temperature of the food material meets the temperature setting requirement in the reheating process. Therefore, the effect of meeting the requirement of a user on the temperature of the reheated food material is achieved while the resistant starch of the reheated food material is prevented from losing.

Fig. 4A is a schematic view of a composition structure of a cooking pot according to an embodiment of the present application, and as shown in fig. 4A, the cooking pot includes:

the fan 401 is connected to the inner side of the inner cover, an air duct is arranged in the upper cover, and when the fan rotates, outside air is blown into the cooking cavity through the air duct and the fan to cool food materials; a cooking chamber 402 for placing food materials to be cooked and water; a heating module 403 for heating food material to be cooked and water; the ultrasonic vibrator 404, which is attached to the inner lid, may be a telescopic type contacting food material or a fixed length, and directly contacts the food material for generating ultrasonic waves during cooking.

Fig. 4B is a schematic view of a composition structure of a cooking pot according to an embodiment of the present application, and as shown in fig. 4A, the cooking pot includes:

fan 401, cooking chamber 402, heating module 403 and ultrasonic vibrator 414, wherein: the ultrasonic vibrator 414 is attached to the outside of the cooking cavity to transmit ultrasonic waves into the food material by vibrating the cooking cavity.

Fig. 4C is a schematic diagram of a relationship between the time and the heating temperature at each stage in the embodiment of the present application, and as shown in fig. 4C, an abscissa axis is a time axis, and an ordinate axis is a temperature axis, where the time axis includes: the first stage, the second stage, the third stage, the fourth stage and the fifth stage, wherein:

step one, the control assembly adjusts the power of the heating assembly to be high in a short time, so that the temperature is quickly increased from 25 ℃ to 100 ℃, the food material is quickly heated, and meanwhile, the food material gelatinization is accelerated by adopting ultrasound;

secondly, the control assembly is used for gelatinizing starch in the food materials by adjusting the power of the heating assembly and keeping the temperature at 100 ℃ for a period of time;

thirdly, the control assembly controls the fan to blow the food material, the temperature is rapidly reduced from 100 ℃ to 25 ℃, and the rapid cooling of the food material is completed;

fourthly, the control assembly controls the temperature of the food materials to be kept at 25 ℃ for a period of time, so that starch in the food materials is aged and regenerated;

and fifthly, the control component reheats the food materials by adjusting the power of the heating component, so that the temperature of the food materials is suitable for eating.

An embodiment of the application provides a cooking method, taking rice as an example, as a food material for cooking, as shown in fig. 4D, the method includes:

step 401, when the food materials and water in the cooking cavity are heated by using a heating module, the water temperature is quickly increased to boiling, and ultrasonic waves are emitted by an ultrasonic vibrator to accelerate rice gelatinization to obtain preheated rice;

in step 401, the water temperature changes with time as shown in fig. 4C, which is the first stage of fig. 4C, where the water temperature rapidly rises to boiling. Rice and water are placed in a cooking cavity 402 shown in fig. 4A, the temperature of the heated water is rapidly raised to boiling, i.e., raised to 100 ℃ in a short time, using a heating module 403 shown in fig. 4A, a temperature sensor is arranged in front of the cooking cavity and the heating module, and when the temperature sensor detects that the temperature reaches 100 ℃, it is determined that the water is boiling. Meanwhile, the rice gelatinization is accelerated by adopting ultrasonic waves, the frequency and the power of the ultrasonic waves at the stage are related to the content of the resistant starch of the finally obtained low-sugar rice, the relationship between the frequency of the ultrasonic waves and the content of the resistant starch is shown in figure 2A, and the relationship between the power of the ultrasonic waves and the content of the resistant starch is shown in figure 2B. The ultrasonic vibrator may directly contact the food material as shown in fig. 4A, or may be attached to the outside of the cooking cavity as shown in fig. 4B to vibrate the cooking cavity to transmit ultrasonic waves into the food material.

Step 402, keeping water boiling by using a heating module to obtain gelatinized rice;

when step 402 is executed, the water temperature changes with time as shown in the second stage shown in fig. 4C, the boiling time is kept for 5-10min, and the gelatinized rice can be obtained by keeping the water boiling at this stage. Gelatinization, which refers to gelatinization of starch, is to mix starch in water and heat it to a certain temperature, then the starch granules swell and collapse to form a viscous and uniform transparent paste solution. The gelatinized starch is more palatable in the aspects of viscosity, strength, toughness and the like, and is easier to be hydrolyzed by amylase, so the gelatinized starch is more beneficial to the digestion and absorption of a human body.

Step 403, cooling the gelatinized rice by adopting an air cooling method to obtain cooled rice;

when step 403 is executed, the temperature of the rice changes with time as shown in the third stage shown in fig. 4C, the fan 401 shown in fig. 4A is used, and since the air duct is arranged in the upper cover of the cooker, the outside air is blown into the cooking cavity through the air duct and the fan when the fan rotates, the food material is cooled, the temperature of the rice is reduced to about 25 ℃ (normal temperature), and the temperature condition of aging and reviving is achieved.

Step 404, maintaining the temperature of the cooled rice for a period of time to obtain low-sugar rice;

in step 404, the temperature of the cooked rice is changed with time as shown in the fourth stage of fig. 4C, the temperature of the cooled cooked rice is maintained for a period of time, so that the retrogradation of the starch is continuously performed, and the gelatinized starch is gradually converted into resistant starch. The relationship between the water cooling temperature maintaining time and the content of the resistant starch in the finally obtained low-sugar rice is shown in figure 2F, and the low-sugar rice with different resistant starch contents can be obtained by controlling the temperature maintaining time within 0-t (the range of t is 0.5h-1h) according to different requirements of users on the resistant starch.

And 405, reheating the low-sugar rice by using a heating assembly to obtain the low-sugar rice with original taste and temperature.

In step 405, the temperature of the cooked rice is changed with time as shown in the fifth stage of fig. 4C, and the low-sugar cooked rice is reheated by using the heating unit, so that the cooked rice, which has been cooled to generate new resistant starch, is reheated to restore the original taste and temperature of the cooked rice.

According to the embodiment of the application, the rice is cooked by using the ultrasonic oscillator in the heating stage, then the low-sugar rice with different resistant starch contents is obtained by cooling by using an air cooling method, and finally the low-sugar rice with the original taste and temperature is obtained by heating the low-sugar rice again. Therefore, the ultrasonic treatment increases the moisture absorption channel of the rice, accelerates the rate of moisture entering the rice, and simultaneously, the ultrasonic action is favorable for breaking hydrogen bonds among starch molecules, and the broken hydrogen bonds can be combined with water molecules more, so that the rice can also reach a better pasting effect quickly in the stage without water absorption. The rice starch after full gelatinization is at a lower temperature, the broken starch molecule hydrogen bonds after gelatinization are combined again, the higher the gelatinization degree is, the starch molecules can be changed into an orderly arranged structure again, the aging retrogradation of the rice can be accelerated by the reaction, and the starch after aging retrogradation becomes resistant starch. Therefore, the gelatinized rice can be aged and regenerated by cooling treatment, so that resistant starch is generated, and the content of the resistant starch in the rice is increased.

Based on the foregoing embodiments, the present application provides a cooking apparatus, which includes units and modules included in the units, and can be implemented by a processor in a cooking pot; of course, it may also be implemented by logic circuitry; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 5 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 5, the cooking apparatus 500 includes a determining module 501, a heating module 502, and a wind cooling module 503, where:

the determining module 501 is configured to determine that a cooking pot enters a specific mode when cooking food materials containing starch and held in the cooking pot, where the specific mode is used to increase the content of resistant starch in the cooked food materials; wherein the food material and water are simultaneously placed in the cooking pot;

the heating module 502 is used for controlling an ultrasonic vibrator on the pot to work to form ultrasonic waves in the pot when the food material is heated in the specific mode so as to gelatinize starch in the food material;

and the air cooling module 503 is used for controlling a fan device on the pot to work in the pot to form air cooling so as to cool the gelatinized food material, so that the starch in the food material is aged and regenerated.

The embodiment of the present application provides a cooking pot, and fig. 6 is the schematic diagram of the composition structure of the cooking pot that the embodiment of the present application provides, as shown in fig. 6, cooking pot 600 includes control panel 601, heating element 602, ultrasonic vibrator 603, fan device 604 and control assembly 605, wherein:

a control panel 601 for detecting a specific cooking operation;

a heating assembly 602, configured to heat the food material to achieve a cooking process of the food material;

an ultrasonic vibrator 603 for working in the pot to form ultrasonic waves;

a fan device 604 for cooling the cooked food material;

the control component 605 is configured to determine that the cooking pot enters a specific mode when cooking food materials containing starch and held in the cooking pot, where the specific mode is used to increase the content of resistant starch in the cooked food materials; wherein the food material and water are simultaneously placed in the cooking pot; in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material; the fan device on the cooker is controlled to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

In some embodiments, the cooking pot 600 further comprises a temperature detection assembly, wherein:

the temperature detection assembly is used for detecting the temperature of the water to obtain a water temperature value; is also used for detecting the temperature of the food material;

the control assembly is further used for controlling the heating assembly to heat according to the water temperature value, so that the water in the cooking pot is heated to boiling.

The control assembly is further used for blowing cold air to the gelatinized food material by adopting a fan component in the third stage so as to cool the gelatinized food material; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling an air cooling assembly to continue cooling the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material

The control assembly is also used for cooling the cooked food material in an air cooling mode; detecting the temperature of the cooled food material; if the temperature of the food material is higher than a first temperature value, continuously cooling the cooked food material in an air cooling mode until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material;

the control assembly is also used for controlling the heating assembly to carry out reheating treatment on the cooled food material, so that the temperature of the food material is suitable for eating;

the control assembly is also used for carrying out reheating treatment on the cooled food material; the temperature detection assembly detects the temperature of the food material subjected to the reheating treatment; if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

In some embodiments, the ultrasound transducer 603 is disposed on the top cover, an outer wall or an inner wall of the cooking chamber.

It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a standalone product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cookware to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Accordingly, embodiments of the present application provide a computer-readable storage medium, on which one or more programs are stored, the one or more programs being executable by one or more processors to implement the steps in the cooking method provided by the above embodiments.

Here, it should be noted that: the above description of the storage medium and pot embodiments is similar to the description of the above method embodiments, with similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and the pot of the present application, please refer to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed cookware and the method can be realized in other ways. The above-described embodiments of the cookware are merely schematic, for example, the division of the units is only a logic function division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program code, such as removable storage devices, read-only memories, magnetic or optical disks, etc. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cookware to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The above description is only an example of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and all the changes or substitutions should be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A method of cooking, the method comprising:

when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; wherein the food material and water are simultaneously placed in the cooking pot;

in the specific mode, when the food material is heated, ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work so as to gelatinize starch in the food material;

the fan device on the cooker is controlled to work to form air cooling in the cooker so as to cool the gelatinized food materials, so that the starch in the food materials is aged and regenerated.

2. The method of claim 1, wherein in the specific mode, when the food material is heated, the ultrasonic waves are formed in the pot by controlling an ultrasonic vibrator on the pot to work, and the method comprises:

in the first stage, heating the pot to boil water in the pot;

in a second stage after the first stage, gelatinizing starch in the food material by continuous heating;

in the first stage and/or the second stage, the ultrasonic vibrator is used for working to form ultrasonic waves in the pot, so that the speed of moisture entering the food material is accelerated, hydrogen bonds among starch molecules are broken, and the content of resistant starch in the cooked food material is improved.

3. The method of claim 2, wherein the using the ultrasonic vibrator to work in the pan to form ultrasonic waves in the first stage or the second stage comprises:

determining a set target content value of resistant starch in the cooked food material;

determining the working frequency and/or power of the ultrasonic wave according to the target content value;

and in the first stage or the second stage, the ultrasonic vibrator is used for working to form the ultrasonic wave with the working frequency and/or power in the pot.

4. The method of claim 1, wherein cooling the gelatinized food material to retrogradation of starch in the food material comprises:

in the third stage, a fan part is adopted to blow cold air to the gelatinized food material so as to cool the gelatinized food material;

in a fourth stage, subsequent to the third stage, maintaining the cooling treatment such that starch in the foodstuff is retrograded.

5. The method of claim 1, wherein the step of cooling the gelatinized food material by air cooling to retrogradation starch in the food material comprises:

cooling the gelatinized food material by adopting an air cooling mode;

detecting the temperature of the cooled food material;

if the temperature of the food material is higher than a first temperature value, continuously cooling the gelatinized food material in an air cooling mode until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the temperature range for gelatinizing the food material.

6. The method according to any one of claims 1 to 5, further comprising:

and carrying out reheating treatment on the cooled food material to ensure that the temperature of the food material is suitable for eating.

7. The method of claim 6, wherein the reheating the cooled food material to a suitable temperature comprises:

carrying out reheating treatment on the cooled food material;

detecting the temperature of the food material subjected to the reheating treatment;

if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

8. A cooking device, characterized in that it comprises:

9. A cooking pot, characterized in that, cooking pot includes:

a control panel for detecting a specific cooking operation;

the fan device is used for cooling the cooked food;

10. The cookware of claim 9, further comprising:

the temperature detection assembly is used for detecting the temperature of the water to obtain a water temperature value;

11. The cookware of claim 10, wherein the temperature detection assembly is further configured to detect a temperature of the food material;

the control assembly is further used for blowing cold air to the gelatinized food material by adopting a fan component in the third stage so as to cool the gelatinized food material; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling an air cooling assembly to continue cooling the gelatinized food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the temperature range for gelatinizing the food material;

12. The cookware according to claim 10 further comprising a top lid, said ultrasound transducer being disposed at least one of: the top cover, the outer wall of the cooking cavity and the inner wall of the cooking cavity.

13. A computer storage medium having one or more programs stored thereon that are executable by one or more processors to implement the steps in the cooking method of any one of claims 1 to 7.