CN113647789A

CN113647789A - Cooking method and device, pot and storage medium

Info

Publication number: CN113647789A
Application number: CN202010396675.8A
Authority: CN
Inventors: 李晶; 苏莹; 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: sequentially cooking and cooling food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and aged; determining the state parameters of the cooled food material; determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and the target parameters of the specific reheating treatment; and according to the working parameters, carrying out reheating treatment on the cooled food material, so that the food material meets the requirements of the target parameters.

Description

Cooking method and device, pot and storage medium

Technical Field

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

Background

In daily life, starch-rich food materials are the most common staple food and are the main sources of energy and sugar intake of human bodies. Starch in food materials gradually swells and cracks when heated in water, and finally forms uniform paste, which is called gelatinization. If the gelatinized starch is gradually cooled, it will be aged or retrograded, and a resistant starch will be formed. The resistant starch can be fermented by colonic flora to produce short chain fatty acids which can inhibit the growth of harmful bacteria, and is beneficial to intestinal health. In addition, the resistant starch is difficult to digest, is beneficial to losing weight and can reduce blood sugar fluctuation. Therefore, the ingestion of a proper amount of resistant starch has certain benefits for human bodies, but the staple food cooked by the cooking pot on the market and the cooking method in the related technology at present has lower content of the resistant starch, and cannot meet the requirements of people for related beneficial effects.

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:

sequentially cooking and cooling food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and aged;

determining the state parameters of the cooled food material;

determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and the target parameters of the specific reheating treatment;

and according to the working parameters, carrying out reheating treatment on the cooled food material, so that the food material meets the requirements of the target parameters.

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

the first processing module is used for sequentially carrying out cooking processing and cooling processing on food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and then is aged and regenerated;

the first determining module is used for determining the state parameters of the cooled food materials;

the second determining module is used for determining working parameters of the complex heat treatment based on the energy conservation theorem according to the state parameters and the target parameters of the specific complex heat treatment;

and the second processing module is used for carrying out reheating processing on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

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

the heating assembly is used for heating food materials contained in the cooking pot to realize cooking treatment and reheating treatment of the food materials;

the refrigerating assembly is used for cooling food materials in the cooking pot;

a control assembly for: controlling the heating assembly and the refrigerating assembly to sequentially perform cooking treatment and cooling treatment on the food materials containing starch and contained in the cooking pot, so that the starch in the food materials is gelatinized and then aged and regenerated; determining the state parameters of the cooled food material; determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and the target parameters of the specific reheating treatment; and controlling the heating assembly to carry out reheating treatment on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

In yet another aspect, the present application provides a computer-readable storage medium, on which a computer program is stored, and the computer program, when executed by a processor, implements the steps of the method.

In the embodiment of the application, cook the edible material that contains starch and carry out cooling process again, can improve the content of resistant starch in the edible material after the culinary art to according to the state parameter and the specific target parameter of edible material, based on energy conservation theorem, confirm the working parameter of reheat processing after cooling process, according to working parameter is right edible material carries out the secondary and heaies up, like this, the cooking pot can be based on the different states dynamic determination suitable working parameter of edible material after the cooling, makes edible material can reach edible temperature requirement, can avoid the waste of electric energy simultaneously, and resistant starch content in the edible material is unchangeable or relatively the resistant starch content after cooling process reduces slightly.

In addition, the food material and the water in the cooking pot can be separated, and a part of soluble sugar is drained through boiling washing in the cooking treatment, so that the content of resistant starch in the cooked food material is further 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. 2 is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 3 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 structural diagram of a cooking pot according to an embodiment of the present disclosure;

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

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

fig. 5B is a schematic view illustrating a corresponding relationship between the time and the heating temperature at each stage when the cooking pot of the embodiment of the present application is used for cooking;

fig. 6 is a schematic structural diagram of a cooking pot according to an embodiment of the present disclosure;

fig. 7 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

In order to make the purpose, technical solutions and advantages of the present application clearer, the technical solutions of the present application are further described in detail with reference to the drawings and the embodiments, the described embodiments should not be considered as limiting the present application, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts belong to the protection scope of the present application.

In the following description, reference is made to "some embodiments" which describe a subset of all possible embodiments, but it is understood that "some embodiments" may be the same subset or different subsets of all possible embodiments, and may be combined with each other without conflict.

Where similar language of "first/second" appears in the specification, the following description is added, and where reference is made to the term "first \ second \ third" merely to distinguish between similar items and not to imply a particular ordering with respect to the items, it is to be understood that "first \ second \ third" may be interchanged with a particular sequence or order as permitted, to enable the embodiments of the application described herein to be performed in an order other than that illustrated or described herein.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of the present application only and is not intended to be limiting of the application.

An embodiment of the present application provides a cooking method, as shown in fig. 1, the method includes:

step S101, sequentially carrying out cooking treatment and cooling treatment on food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and then aged and regenerated;

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, an electric oven, and the like.

The starch-containing 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-rich food material, i.e., a starchy food material. Starch-containing foodstuffs 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, bananas, plantains, dates, peaches, etc.

The cooking process at least ensures that the starch in the food material absorbs water and gelatinizes, and the food material is cooked to be edible. Most of starch in the cooked food material is digestible starch, and the content of resistant starch is gradually reduced along with the continuous gelatinization of the starch. The cooling treatment is to cool the cooked food material, so that the food material is cooled and maintained for a certain time. The cooling treatment is the key to increase the resistant starch content, so that the starch in the cooked food material can be aged and regenerated. After cooling treatment, starch molecules are polymerized again to form crystals, so that resistant starch with enzymolysis resistance is generated. During the cooling process, the resistant starch content will gradually increase.

In practice, the cooking treatment includes, but is not limited to, cooking, frying, roasting and the like, the longer the cooking treatment time is, the more sufficient the gelatinization of the starch in the food material is, and the better the effect of improving the content of resistant starch in the food material after the post-cooling is. The lower the cooling temperature, or the longer the cooling period, the better the effect of promoting the formation of resistant starch. The cooling treatment may include refrigeration or freezing treatment, and may be natural cooling, refrigeration device cooling, ventilation cooling, and the like, and those skilled in the art may select a suitable low-temperature implementation manner according to actual situations when implementing, which is not limited in the embodiment of the present application.

Experimental research shows that the content of resistant starch in food has a certain relation with the sugar control effect, and the food material with the content of the resistant starch of 1% can reduce the blood sugar rise of 2 hours (h) after a meal by 0.3 mmol/L. When the content of the resistant starch is more than 12%, the blood sugar has extremely low amplitude, namely the deep sugar control is realized, and the method is suitable for people with high blood sugar and the like which have large requirements on the sugar control; when the content of the resistant starch is 9-12%, the rise of blood sugar is slightly lower than that of the resistant starch with the content of 1%, the blood sugar is controlled slightly, and the health-care wine is suitable for people with low requirements on weight reduction and health maintenance; when the content of the resistant starch is lower than 9 percent, the sugar control effect is not obvious. In some embodiments, the temperature of the cooled food material can be controlled below 60 ℃, so that after the cooling treatment is completed, the resistant starch content can reach more than 10%, and at least slight sugar control can be realized.

Step S102, determining state parameters of the cooled food material;

here, the state parameter is a parameter for representing a state of the food material after the cooling process. In practice, the state parameters may include, but are not limited to, one or more of temperature, mass, specific heat capacity, water content, gelatinization degree, softness, etc. of the food material after cooling treatment.

The state parameters of the cooled food material may be detected and determined by a corresponding sensor arranged in the cooking pot, or may be set by a user through a control panel of the cooking pot or a remote control terminal, and those skilled in the art may select a suitable method to determine the state parameters of the cooled food material according to actual conditions, which is not limited in the embodiment of the present application.

Step S103, determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and specific target parameters of the reheating treatment;

here, the target parameter may be a parameter for characterizing a state to be reached by the food material after the reheating process. In practice, the target parameters may include, but are not limited to, one or more of the temperature, moisture content, gelatinization degree, softness, etc. to which the food material is to be subjected after reheating.

When the working parameters are the reheating treatment, the working parameters of the cooking pot may include, but are not limited to, heating power, heating duration, and the like of the cooking pot, and a person skilled in the art may select appropriate working parameters according to actual conditions when implementing, which is not limited in the embodiment of the present application.

Based on the energy conservation theorem, when the cooking pot carries out reheating treatment on the food material according to the working parameters, the energy provided for the food material is larger than the energy required when the food material is changed from the state corresponding to the state parameters to the state corresponding to the target parameters. Based on the state parameters and the target parameters of the specific heat treatment, the working parameters of the heat treatment can be determined. In implementation, a person skilled in the art may select an appropriate manner to determine the working parameters according to actual conditions, so that energy conservation is satisfied before and after the reheating process, which is not limited in the embodiment of the present application.

And S104, performing reheating treatment on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

Here, the main effect of the reheating process is to reheat the cooled food material to meet the target parameters. In some embodiments, the temperature of the cooled food material can be raised to the edible temperature requirement by the reheating treatment. During the secondary heat treatment, the resistant starch in the food material is unchanged or slightly reduced.

The cooking method provided by the embodiment of the application carries out cooling treatment again after cooking the edible material that contains starch, can improve the content of resistant starch in the edible material after the culinary art to according to the state parameter and the specific target parameter of edible material, based on the energy conservation theorem, confirm the working parameter of reheat processing after cooling treatment, according to working parameter is right the edible material carries out the secondary heating up, like this, the cooking pot can confirm suitable working parameter according to the different state developments of edible material after the cooling, makes the edible material can reach edible temperature requirement, can avoid the waste of electric energy simultaneously, and the resistant starch content in the edible material is unchangeable or the resistant starch content after relative cooling treatment reduces slightly.

An embodiment of the present application provides a cooking method, as shown in fig. 2, the method includes:

step S201, cooking and cooling food materials containing starch and contained in a cooking pot in sequence, so that the starch in the food materials is gelatinized and then is aged and regenerated;

step S202, determining state parameters of the cooled food material; the state parameters comprise a first temperature value T1, a first specific heat capacity c1 and a first mass m 1; wherein the T1 is the temperature of the food material after cooling treatment, the c1 is the specific heat capacity of the food material after cooling treatment, and the m1 is the mass of the food material after cooling treatment;

here, the first temperature value may be obtained by providing a temperature detection device (e.g., a temperature sensor, an infrared temperature detector, etc.) in the cooking pot to detect the cooled food, or may be set by a user through a control panel or a remote control terminal of the cooking pot.

Since the specific heat capacities of different food material varieties or food materials with different water contents are different, the first specific heat capacity can be determined according to the food material varieties or the water contents of the food materials. In implementation, the first specific heat capacity may be directly set by a user through a control panel of the cooking pot or a remote control terminal, or may be determined according to a direct correspondence between a specific food material variety or food material water content and the first specific heat capacity after the user sets the food material variety or food material water content. The first specific heat capacity can be determined by a person skilled in the art in an appropriate manner according to practical situations, and the embodiment of the present application is not limited thereto.

First quality can be detected the edible material after cooling through set up quality detection device in the cooking pot and obtain, also can be set for through the control panel or the remote control terminal of cooking pot by the user.

Step S203, determining working parameters of the reheating treatment based on the energy conservation theorem according to the state parameters and the specific target parameters of the reheating treatment; the target parameters comprise a second temperature value T2, the T2 is the minimum temperature requirement value of the food material after the heat treatment, the T2 is greater than the T1, and the working parameters comprise heating power p and a first heating time period T;

here, the second temperature value can be default temperature value or temperature value that the user set for, and the cooking pot is right when heating power is reheat processing the operating power of heating system when edible material in the cooking pot heats up, and length of time is for will during first heating edible material heats up to the required time of second temperature value from first temperature value in the cooking pot.

In some embodiments, step S203 may comprise: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the first temperature value T1, the first specific heat capacity c1, the first mass m1 and the second temperature value T2 and according to a constraint condition pt eta of which is more than or equal to c1m1 (T2-T1). Here, the cooking pots may have different heating efficiencies in different operation modes, and different cooking pots may have different heating efficiencies. In practice, the heating efficiency may be a default value, or may be set indirectly by the user by setting the operating mode of the cooking pot.

And S204, carrying out reheating treatment on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

It should be noted that the steps S201 to S204 correspond to the steps S101 to S104, and for the technical details not disclosed in the steps S201 to S204, please refer to the description of the steps S101 to S104.

In some embodiments, step S204 may include: and according to the heating power p, continuously heating the cooled food material within the first heating time period T, so that the temperature of the food material reaches the second temperature value T2.

In some embodiments, step S204 may further include: after the temperature of the food material reaches the second temperature value T2, continuously heating the food material for a specific second heating time period, so that the temperature of the food material is uniformly returned; and the second heating time length is a default heating time length value or a set time length value. Here, the specific second heating time period may be preset by the user or may be an appropriate default heating time period.

An embodiment of the present application provides a cooking method, as shown in fig. 3, the method includes:

step S301, sequentially carrying out cooking treatment and cooling treatment on food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and then aged and regenerated; wherein the food material is separated from water in the cooking pot;

here, in the cooking process, as the food material continuously absorbs water and evaporates water, the water level in the cooking pot is lowered, and the food material and the water can be separated from each other. When cooking is carried out, water in the cooking pot can be continuously and alternately boiled and fall back through heating, so that starch gelatinization in the food materials and washing of surface starch of the food materials are realized, and a part of soluble sugar is drained.

In practice, the food and water in the cookware can be separated through a specific container (such as a steamer, a sieve, etc.) capable of draining water, and the food and water can be heated in an intermittent heating mode. The water level of cooking pot utensil bottom needs to reach certain scale, realizes that the water level rises during the heating, realizes the water level fall back when stopping heating to when constantly boiling in turn and fall back, the water level can reach and eat the material position and play the effect of wasing away and eating the material. In some embodiments, the food material may be cooked using a rice cooker.

Step S302, determining the state parameters of the cooled food material; the state parameters comprise a third temperature value T3, a second specific heat capacity c2 and a second mass m 2; wherein, the T3 is the water temperature in the cooking pot after cooling treatment, the c2 is the specific heat capacity of water, and the m2 is the quality of the water in the cooking pot after cooling treatment;

here, the third temperature value may be obtained by providing a temperature detection device (e.g., a temperature sensor, an infrared temperature detector, etc.) in the cooking pot to detect the cooled food, or may be set by a user through a control panel or a remote control terminal of the cooking pot.

The second quality can be detected the edible material after cooling through set up quality detection device in the cooking pot, also can be set for through the control panel or the remote control terminal of cooking pot by the user.

Step S303, determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and specific target parameters of the reheating treatment; wherein the target parameters comprise a second temperature value T2, a fourth temperature value T4; wherein the T2 is the minimum temperature requirement value of the food material after the reheating treatment, the T4 is the temperature to be reached by heating water in the cooking pot during the reheating treatment, T4 is more than or equal to T2 and is more than T1, and the working parameters comprise heating power p and first heating time T;

here, the second temperature value may be a default temperature value or a user-set temperature value. The fourth temperature value may be a default temperature value or a temperature value set by a user, or may be a value determined according to a correspondence between a specific second temperature value and the fourth temperature value based on the second temperature value.

Heating power is cooking pot right when reheat is handled heating system's operating power when water in the cooking pot heats the intensification, and it is will during first heating time water in the cooking pot heats the required time of intensification to the fourth temperature value from the third temperature value.

In some embodiments, step S303 may include: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the third temperature value T3, the second specific heat capacity c2, the second mass m2 and the fourth temperature value T4 and according to a constraint condition pt eta of more than or equal to c2m2 (T4-T3).

Step S304, reheating the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

It should be noted that the steps S301 to S304 correspond to the steps S201 to S204, and for the technical details that are not disclosed in the steps S301 to S304, please refer to the description of the steps S201 to S204 for understanding, which is not described herein again.

In some embodiments, step S304 may include: according to the heating power p, the cooled water in the cooking pot is continuously heated within the first heating time period T, and steam is generated to heat the food materials, so that the water temperature in the cooking pot reaches the fourth temperature value T4, and the temperature of the food materials reaches the second temperature value T2.

In some embodiments, step S304 may further include: after the temperature of the food material reaches the second temperature value T2, continuously heating the water in the cooking pot for a specific second heating time period, so that the temperature of the food material is uniformly returned; and the second heating time length is a default heating time length value or a set time length value.

According to the cooking method provided by the embodiment of the application, the food materials and the water in the cooking pot are separated, a part of soluble sugar is drained through boiling scouring in the cooking treatment, and on the basis, the food materials after starch gelatinization are cooled and cooled, so that the content of resistant starch in the cooked food materials can be further improved.

The embodiment of the present application provides a cooking pot, as shown in fig. 4A, cooking pot 400 includes: heating assembly 410, refrigeration assembly 420, control assembly 430, wherein:

the heating assembly 410 is used for heating food materials contained in a cooking pot to realize cooking treatment and reheating treatment of the food materials;

the refrigerating assembly 420 is used for cooling food materials in the cooking pot;

the control component 430 is configured to: controlling the heating assembly 410 and the refrigerating assembly 420 to sequentially perform cooking treatment and cooling treatment on food materials containing starch and contained in a cooking pot, so that the starch in the food materials is gelatinized and then aged and regenerated; determining the state parameters of the cooled food material; determining working parameters of the reheating treatment based on an energy conservation theorem according to the state parameters and the target parameters of the specific reheating treatment; and controlling the heating assembly to carry out reheating treatment on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

In some embodiments, the state parameters include a first temperature value T1, a first specific heat capacity c1, and a first mass m 1; wherein the T1 is the temperature of the food material after cooling treatment, the c1 is the specific heat capacity of the food material after cooling treatment, and the m1 is the mass of the food material after cooling treatment; the target parameter comprises a second temperature value T2; wherein the T2 is the minimum temperature requirement value of the food material after the heat treatment, and T2> T1; the working parameters comprise heating power p and first heating time t.

In some embodiments, the control component is further configured to: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the first temperature value T1, the first specific heat capacity c1, the first mass m1 and the second temperature value T2 and according to a constraint condition pt eta of which is more than or equal to c1m1 (T2-T1).

In some embodiments, the control component is further configured to: and controlling the heating assembly to continuously heat the cooled food material within the first heating time period T according to the heating power p, so that the temperature of the food material reaches the second temperature value T2.

In some embodiments, as shown in fig. 4B, the cooking pot 400 further includes: a draining assembly 440, wherein:

the draining assembly 440 is used for separating the food materials from water in the cooking pot;

correspondingly, the state parameters comprise a third temperature value T3, a second specific heat capacity c2 and a second mass m 2; wherein, the T3 is the water temperature in the cooking pot after cooling treatment, the c2 is the specific heat capacity of water, and the m2 is the quality of the water in the cooking pot after cooling treatment; the target parameters comprise a second temperature value T2, a fourth temperature value T4; wherein T2 is the minimum temperature requirement value of the food material after reheating treatment, T4 is the temperature to which water in the cooking pot is heated during reheating treatment, and T4 is more than or equal to T2 and is more than T1; the working parameters comprise heating power p and first heating time t.

In some embodiments, the control component is further configured to: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the third temperature value T3, the second specific heat capacity c2, the second mass m2 and the fourth temperature value T4 and according to a constraint condition pt eta of more than or equal to c2m2 (T4-T3).

In some embodiments, the control component is further configured to: according to the heating power p, the cooled water in the cooking pot is continuously heated within the first heating time period T, and steam is generated to heat the food materials, so that the water temperature in the cooking pot reaches the fourth temperature value T4, and the temperature of the food materials reaches the second temperature value T2.

In some embodiments, as shown in fig. 4C, the cooking pot 400 further includes: control panel 450, temperature detection component 460, wherein:

the control panel 450 is used for responding to the cooking operation to set the second temperature value T2;

the temperature detection assembly 460 is used for detecting the temperature of food materials in the cooking pot;

correspondingly, the control component is further configured to: after the temperature of the food material reaches the second temperature value T2, continuously heating the food material or the water in the cooking pot for a specific second heating time period, so that the temperature of the food material is uniformly returned; and the second heating time length is a default heating time length value or a set time length value.

With the continuous development of Chinese economy, the national living standard is increasingly improved, the national diet health problem is increasingly prominent, and chronic diseases such as hypertension, diabetes and the like caused by improper diet cause high attention of consumers and society. The most basic and effective method is to solve the health problem of people with hyperglycemia from the staple food end, and the electric rice cooker and the electric pressure cooker play an important role as important appliances for cooking staple food. If the problem of sugar control of the staple food can be solved, the problem of staple food limitation of hyperglycemia crowds can be solved, and the risk of hyperglycemia is relieved.

If the resistant starch in the rice is higher, the increase of blood sugar can be well delayed, and in the existing rice cooking method, the original resistant starch in the rice is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the rice is lower, and the digestible starch is increased.

In view of this, an embodiment of the present invention provides a cooking pot, as shown in fig. 5A, the cooking pot includes: heating system 510, interior pot 520, refrigerating system 530, control system 540, a kind of deep pot body structure 550, wherein: the heating system 510 can heat the inner pot 520, and meet the requirements of cooking and reheating rice; the refrigeration system 530 can perform cooling treatment on the rice; the inner pot 520 is used for containing rice or cooked rice for cooking; the control system 540 is used for controlling the cooking pot to cook food materials contained in the cooking pot. Therefore, the cooking pot can meet the function of cooling rice on the basis of the conventional rice cooker. Therefore, the gelatinized starch in the cooked rice is aged and regenerated by a method of cooling or cooling the cooked rice, and more resistant starch is generated to improve the content of the resistant starch in the cooked rice.

It should be noted that, when implementing, heating system can regard as the heating element in the cooking pot to realize, refrigerating system can regard as the refrigeration subassembly in the cooking pot to realize, control system can regard as the control assembly in the cooking pot to realize.

Fig. 5B is a schematic view of a corresponding relationship between time and heating temperature in each stage when the cookware in the embodiment of the present application is used for cooking, and as shown in fig. 5B, the axis of abscissa is a time axis, and the axis of ordinate is a temperature axis of rice, wherein the time axis includes six stages of heating, steaming, cooling, heating and steaming, and when the cookware is used for cooking, the specific working process is as follows:

the first stage is as follows: heating, wherein the control system controls the heating system to heat the rice until the rice is boiled;

and a second stage: and (3) cooking, wherein the control system controls the heating system to continuously heat the rice and maintain the cooking boiling of the rice so as to fully gelatinize the rice, the cooking maintaining time is 20-60min, the temperature of the rice reaches above 90 ℃, and the gelatinization degree of the rice reaches above 80%.

And a third stage: and (3) cooling, wherein the control system controls the refrigerating system to cool the cooked rice, so that the cooked rice is cooled to a temperature T1, wherein the temperature T1 is less than or equal to 60 ℃, and the lower the temperature is, the better the generation effect of the resistant starch is.

A fourth stage: and cooling, and controlling the refrigerating system by the control system to maintain the rice at a cooling temperature T1, wherein the gelatinized rice starch is aged and regenerated to generate resistant starch. The longer the holding time, the higher the resistant starch content.

The fifth stage: heating, wherein the control system controls the heating system to heat up to ensure that the cooled rice is reheated to a temperature T2, wherein T2 is more than or equal to 80 ℃;

the sixth stage: and (3) cooking, wherein the control system controls the heating system to keep the rice heated for a period of time, so that the heated temperature is uniformly returned, and the cooking time is 2-40 min.

Here, rice is in the inner pot, and the heating system directly heats the rice. In the cooking process, the secondary temperature rise after the rice is cooled can ensure that the temperature of the rice reaches the edible temperature requirement, and the process is a key step.

Here, the rice reaches the temperature T2 from the temperature T1, the required heat Q is cm (T2-T1), where c is the specific heat capacity of the rice, and the specific heat capacity of the rice varies depending on the rice type and the water content of the rice, and m is the quality of the rice. In practice, one may take: c is 1000, 2000J/(kg. DEG.C), m is 0.15-1.2kg, T2 is more than or equal to 80 ℃, and T1 is less than or equal to 60 ℃.

In the fifth stage of temperature rise, the power of the heating system is p, the time required for rice to reach the temperature T2 from T1 is T, the heating efficiency of the cooker is η, and the consumed electric energy W is pt. According to the law of conservation of energy, the operating parameters of a heating system need to satisfy the following requirements: w eta is not less than Q, namely pt eta is not less than cm (T2-T1).

The cooking pot provided by the embodiment of the application can adopt a method for cooling cooked rice on the basis of a common rice cooker, so that gelatinized rice starch is aged and regenerated, more resistant starch is generated, the content of the resistant starch in the rice is improved, and a better sugar control effect is met. In addition, after cooling treatment, according to the state of the rice and the temperature required to be reached by eating, based on the energy conservation theorem, the working parameters of reheating treatment are determined, and the temperature of the rice is raised for the second time according to the working parameters, so that the cooker can dynamically determine proper working parameters according to different states of the cooled rice, the rice can reach the edible temperature requirement, meanwhile, the waste of electric energy can be avoided, and the content of resistant starch in the rice is unchanged or slightly reduced relative to the content of the resistant starch after cooling treatment.

In the related technology, the rice is boiled and washed in the early stage by adopting a rice draining pot, part of soluble sugar is drained, and the rice is steamed by separating rice water in the later stage, so that the resistant starch is ensured. On this basis, this application embodiment provides a cooking pot, as shown in fig. 6, cooking pot includes: heating system 610, interior pot 620, refrigerating system 630, control system 640, a kind of deep pot body structure 650 and food steamer 660, wherein: the heating system 610 can heat the inner pot 620 to meet the requirements of cooking and reheating rice; the refrigeration system 630 can perform cooling treatment on the rice; the inner pot 620 is used for containing rice or cooked rice for cooking; the control system 640 is used for controlling the cooking pot to cook food materials contained in the cooking pot; the food steamer 660 is used for separating the food materials from water in the cooking pot. Therefore, the cooking pot can meet the rice cooling function on the basis of the rice draining cooker. Therefore, the gelatinized starch in the cooked rice is aged and regenerated by a method of cooling or cooling the cooked rice, and more resistant starch is generated to improve the content of the resistant starch in the cooked rice.

It should be noted that, when implementing, heating system can regard as the heating element in the cooking pot to realize, refrigerating system can regard as the refrigeration subassembly in the cooking pot to realize, control system can regard as the control assembly in the cooking pot to realize, the food steamer can regard as the waterlogging caused by excessive rainfall subassembly of cooking pot to realize.

When the cooking pot utensil of this application embodiment is used for cooking, each stage time and heating temperature's corresponding relation sketch map, as shown in fig. 5B, the abscissa axis is the time axis, and the ordinate axis is the temperature axis of rice, wherein including rising temperature, boiling, cooling, rising temperature, six stages of boiling on the time axis, when implementing, specific working process as follows:

and a second stage: and (3) cooking, wherein the control system controls the heating system to continuously heat the rice and maintain the cooking boiling of the rice so as to fully gelatinize the rice, the cooking maintaining time is 20-60min, the temperature of the rice reaches above 90 ℃, and the gelatinization degree of the rice reaches above 80%. Along with the continuous water absorption and water evaporation of the rice, the water level in the inner pot is reduced, and the rice-water separation is realized.

And a third stage: and (3) cooling, wherein the control system controls the refrigerating system to cool the cooked rice, so that the cooked rice is cooled to a temperature T1, wherein the temperature T1 is less than or equal to 60 ℃, and the lower the temperature is, the better the generation effect of the resistant starch is. At the moment, the water temperature in the inner pot is also synchronously reduced to the temperature T2, wherein the temperature T2 is less than or equal to 60 ℃.

The fifth stage: heating, wherein the control system controls the heating system to heat, steam is generated by heating water in the pot to heat the rice, the water temperature is T3, the cooled rice is reheated to a temperature of T4, and T3 is not less than T4 and not less than 80 ℃;

Here, after the rice is separated from the water in the late cooking stage, the heating system heats the rice by heating the water to generate steam. In the cooking process, the secondary temperature rise after the rice is cooled can ensure that the temperature of the rice reaches the edible temperature requirement, and the process is a key step.

Here, the water temperature is reached from T2 to T3, and the required heat Q is cm (T3-T2), where c is the specific heat capacity of water, and c is 4200J/(kg · ℃), and m is the mass of water. In practice, one may take: m is 0.05-2kg, T3 is more than or equal to T4 is more than or equal to 80 ℃.

In the fifth stage of temperature rise, the heating system power is p, the time required for the water temperature to reach T3 from T2 is T, the heating efficiency of the cooker is η, and the consumed electric energy W is pt. According to the law of conservation of energy, the operating parameters of a heating system need to satisfy the following requirements: w eta is not less than Q, namely pt eta is not less than cm (T3-T2).

The cooking pot provided by the embodiment of the application can cool gelatinized rice and maintain for a period of time at a low temperature on the basis of the rice draining cooker, can ensure that starch is fully aged and retrograded, further improves the content of resistant starch in the rice, changes the digestion characteristic of the starch in the rice, delays the digestion speed of the rice and reduces the sugar rising level of the rice.

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, the implementation can also be realized through a specific logic circuit; 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. 7 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 7, the cooking apparatus 700 includes: a first processing module 710, a first determining module 720, a second determining module 730, and a second processing module 740, wherein:

the first processing module 710 is configured to sequentially perform cooking processing and cooling processing on food materials containing starch and held in a cooking pot, so that the starch in the food materials is gelatinized and then is aged and regenerated;

the first determining module 720 is configured to determine a state parameter of the food material after cooling processing;

the second determining module 730, configured to determine, according to the state parameter and a target parameter of a specific reheat process, a working parameter of the reheat process based on an energy conservation theorem;

the second processing module 740 is configured to perform reheating processing on the cooled food material according to the working parameters, so that the food material meets the requirements of the target parameters.

In some embodiments, the second determination module is further configured to: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the first temperature value T1, the first specific heat capacity c1, the first mass m1 and the second temperature value T2 and according to a constraint condition pt eta of which is more than or equal to c1m1 (T2-T1).

In some embodiments, the second processing module is further configured to: and according to the heating power p, continuously heating the cooled food material within the first heating time period T, so that the temperature of the food material reaches the second temperature value T2.

In some embodiments, the cooking apparatus further comprises: a separating device for separating the food material and the water in the cooking pot from each other. Correspondingly, the state parameters comprise a third temperature value T3, a second specific heat capacity c2 and a second mass m 2; wherein, the T3 is the water temperature in the cooking pot after cooling treatment, the c2 is the specific heat capacity of water, and the m2 is the quality of the water in the cooking pot after cooling treatment; the target parameters comprise a second temperature value T2, a fourth temperature value T4; wherein T2 is the minimum temperature requirement value of the food material after reheating treatment, T4 is the temperature to which water in the cooking pot is heated during reheating treatment, and T4 is more than or equal to T2 and is more than T1; the working parameters comprise heating power p and first heating time t.

In some embodiments, the second determination module is further configured to: determining the heating efficiency eta of the cooking pot; and determining the heating power p and the first heating time length T according to the third temperature value T3, the second specific heat capacity c2, the second mass m2 and the fourth temperature value T4 and according to a constraint condition pt eta of more than or equal to c2m2 (T4-T3).

In some embodiments, the second processing module is further configured to: according to the heating power p, the cooled water in the cooking pot is continuously heated within the first heating time period T, and steam is generated to heat the food materials, so that the water temperature in the cooking pot reaches the fourth temperature value T4, and the temperature of the food materials reaches the second temperature value T2.

In some embodiments, the second processing module is further configured to: after the temperature of the food material reaches the second temperature value T2, continuously heating the food material or the water in the cooking pot for a specific second heating time period, so that the temperature of the food material is uniformly returned; and the second heating time length is a default heating time length value or a set time length value.

The above description of the apparatus embodiments, similar to the above description of the method embodiments, has similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

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 instructions for causing a cooking pot (which may be an electric cooker, an electric stewpan, or the like) to perform all or part of the methods according to 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.

Correspondingly, the present application provides a computer-readable storage medium, on which a computer program is stored, wherein the computer program is configured to implement the steps in the above method embodiments when executed by a processor.

Here, it should be noted that: the above description of the storage medium embodiment is similar to the description of the method embodiment described above, with similar beneficial effects as the method embodiment. For technical details not disclosed in the embodiments of the storage medium of the present application, reference is made 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 apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional 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 codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk.

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 instructions for causing a cooking pot (which may be an electric cooker, an electric stewpan, or the like) to perform all or part of the methods according to 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 for the embodiments 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 shall 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:

determining the state parameters of the cooled food material;

2. The method of claim 1,

the state parameters comprise a first temperature value T1, a first specific heat capacity c1 and a first mass m 1; wherein the T1 is the temperature of the food material after cooling treatment, the c1 is the specific heat capacity of the food material after cooling treatment, and the m1 is the mass of the food material after cooling treatment;

the target parameter comprises a second temperature value T2; wherein the T2 is the minimum temperature requirement value of the food material after the heat treatment, and T2> T1;

the working parameters comprise heating power p and first heating time t.

3. The method of claim 2, wherein said determining operating parameters of said reheat process based on said state parameters and target parameters of a particular reheat process comprises:

determining the heating efficiency eta of the cooking pot;

and determining the heating power p and the first heating time length T according to the first temperature value T1, the first specific heat capacity c1, the first mass m1 and the second temperature value T2 and according to a constraint condition pt eta of which is more than or equal to c1m1 (T2-T1).

4. The method of claim 2, wherein the reheating the cooled food material according to the operating parameters so that the food material meets the requirements of the target parameters comprises:

and according to the heating power p, continuously heating the cooled food material within the first heating time period T, so that the temperature of the food material reaches the second temperature value T2.

5. The method of claim 1,

the food materials are separated from water in the cooking pot;

the state parameters comprise a third temperature value T3, a second specific heat capacity c2 and a second mass m 2; wherein, the T3 is the water temperature in the cooking pot after cooling treatment, the c2 is the specific heat capacity of water, and the m2 is the quality of the water in the cooking pot after cooling treatment;

the target parameters comprise a second temperature value T2, a fourth temperature value T4; wherein T2 is the minimum temperature requirement value of the food material after reheating treatment, T4 is the temperature to which water in the cooking pot is heated during reheating treatment, and T4 is more than or equal to T2 and is more than T1;

the working parameters comprise heating power p and first heating time t.

6. The method of claim 5, wherein said determining operating parameters of said reheat process based on said state parameters and target parameters of a particular reheat process comprises:

determining the heating efficiency eta of the cooking pot;

and determining the heating power p and the first heating time length T according to the third temperature value T3, the second specific heat capacity c2, the second mass m2 and the fourth temperature value T4 and according to a constraint condition pt eta of more than or equal to c2m2 (T4-T3).

7. The method of claim 5, wherein the reheating the cooled food material according to the operating parameters so that the food material meets the requirements of the target parameters comprises:

according to the heating power p, the cooled water in the cooking pot is continuously heated within the first heating time period T, and steam is generated to heat the food materials, so that the water temperature in the cooking pot reaches the fourth temperature value T4, and the temperature of the food materials reaches the second temperature value T2.

8. The method according to claim 4 or 7, wherein the reheating the cooled food material according to the operating parameters so that the food material meets the requirements of the target parameters further comprises:

after the temperature of the food material reaches the second temperature value T2, continuously heating the food material or the water in the cooking pot for a specific second heating time period, so that the temperature of the food material is uniformly returned; and the second heating time length is a default heating time length value or a set time length value.

9. A cooking device, comprising:

10. A cooking pot, comprising:

11. The cookware according to claim 10,

the working parameters comprise heating power p and first heating time t.

12. The cookware according to claim 11,

the control assembly is further configured to: and controlling the heating assembly to continuously heat the cooled food material within the first heating time period T according to the heating power p, so that the temperature of the food material reaches the second temperature value T2.

13. The cookware of claim 10, further comprising:

the food draining assembly is used for separating the food from water in the cooking pot;

the working parameters comprise heating power p and first heating time t.

14. The cookware according to claim 13,

the control assembly is further configured to: according to the heating power p, the cooled water in the cooking pot is continuously heated within the first heating time period T, and steam is generated to heat the food materials, so that the water temperature in the cooking pot reaches the fourth temperature value T4, and the temperature of the food materials reaches the second temperature value T2.

15. The cookware according to claim 12 or 14, further comprising:

a control panel for setting said second temperature value T2 in response to a cooking operation;

the temperature detection assembly is used for detecting the temperature of food materials in the cooking pot;

16. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 8.