CN113647793A

CN113647793A - Cooking method and device, pot and storage medium

Info

Publication number: CN113647793A
Application number: CN202010398450.6A
Authority: CN
Inventors: 龚艳玲; 李晶; 苏莹; 张豪; 梁玉莲
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; determining a target parameter for cooking the food material; determining processing parameters of cooling treatment according to the target parameters; cooking the food material to gelatinize starch in the food material; and cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material 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-containing foodstuffs are important staple food raw materials including rice, potatoes and the like. Taking rice as an example, the starch content of the rice is up to 60-70%, the glucose generation speed is high after the rice is cooked and boiled, the glucose is generated by edible hydrolysis, 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.

Resistant starch is a prebiotic, which, although not digestible by the human body itself, is available to beneficial bacteria in the human 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; determining a target parameter for cooking the food material; determining processing parameters of cooling treatment according to the target parameters; cooking the food material to gelatinize starch in the food material; and cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material is aged and regenerated.

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

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

a second determination module for determining a target parameter for cooking the food material;

the third determining module is used for determining the processing parameters of the cooling processing according to the target parameters;

the cooking module is used for cooking the food materials to enable starch in the food materials to be gelatinized;

and the cooling module is used for cooling the gelatinized food material according to the processing parameters of the cooling processing so as to age and regenerate the starch in the food material.

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

the control panel is used for detecting specific cooking operation and setting target parameters for cooking the food materials;

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

the control assembly is used for responding to the cooking operation when the food containing starch in the cooking pot is cooked, and 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; determining a target parameter for cooking the food material; determining processing parameters of cooling treatment according to the target parameters; cooking the food material to gelatinize starch in the food material; and cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material 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, firstly, when the food containing starch in the cooking pot is cooked, the cooking pot is determined to enter a mode for improving the content of resistant starch in the cooked food; then, determining target parameters for cooking the food materials, and determining processing parameters for cooling treatment according to the target parameters; and finally, cooking the food materials to gelatinize starch in the food materials, and cooling the gelatinized food materials according to the processing parameters of the cooling processing to age and regenerate the starch in the food materials. Therefore, the cooling treatment duration can be controlled according to the determined target parameters, the gelatinized food materials are cooled, and the food materials are aged and regenerated within the cooling treatment duration, so that the effects of controlling the content of resistant starch and controlling sugar are achieved, and the crowds with different sugar control requirements are met.

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 of another cooking method provided in the embodiment of the present application;

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

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

FIG. 4A is a schematic diagram illustrating the relationship between the duration and the heating temperature at various stages according to the embodiment of the present application;

FIG. 4B (1) is a graph showing the relationship between the content of resistant starch and the length of time at a cooling treatment temperature around room temperature (10-30 ℃ C.) in the examples of the present application;

FIG. 4B (2) is a diagram showing the relationship between the content of resistant starch and the duration of the cooling treatment at a slightly lower temperature (0-10 ℃ C.) in the examples of the present application;

FIG. 4B (3) is a graph showing the relationship between the content of resistant starch and the duration of the cooling treatment at a lower temperature (-18 ℃ C. -0) in the present embodiment;

FIG. 4B (4) is a graph showing the relationship between the content of resistant starch and the length of time at a lower cooling treatment temperature of (-18 ℃ C. and below) in the examples of the present application;

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

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

fig. 6B is a schematic structural diagram of another cooking pot 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 S110, 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;

here, the step S110 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, bananas, plantains, dates, peaches, etc.

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.

Here, the specific mode may be one of selectable function modes of the cooking pot, and may also be a default operation mode of the cooking pot.

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. The cooking pot may further include an identification component such as a camera, and the cooking pot identifies the food material contained in the pot through the camera, determines whether the food material satisfies a condition (e.g., determines whether starch is contained), and if so, determines 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.

Step S120, determining target parameters for cooking the food materials;

here, the target parameter of the food material may be a target content value of resistant starch that the food material needs to reach after cooking, or alternatively, a sugar control rating.

Here, the sugar control level may be three of a first sugar control level (e.g., no sugar control), a second sugar control level (e.g., mild sugar control), and a third sugar control level (deep sugar control). Wherein the sugar-free grade is suitable for people with sugar-free demand; the mild sugar control level is suitable for the crowd with low requirements on slimming and health preserving; the deep sugar control grade is suitable for people with high requirements on sugar control, such as hyperglycemia or weight reduction and health maintenance.

Here, the sugar control grade may also correspond to a content value of resistant starch, e.g. the sugar control grade corresponds to a content value of less than 9% of resistant starch; the content value of the resistant starch corresponding to the mild sugar control grade is 9 to 12 percent; the deep sugar control grade corresponds to a resistant starch content value of more than 12%. The higher the sugar control grade, the higher the target content value of the corresponding resistant starch. In the implementation process, the content value of the corresponding resistant starch can be found according to the sugar control grade selected by the user.

Step S130, determining processing parameters of cooling processing according to the target parameters;

here, the process parameter of the cooling process may be a temperature and/or an operation time period of the cooling process. In practice, the temperature and/or the working time of the cooling treatment can be determined according to the target content value of the resistant starch to be reached by the food material after cooking; the temperature and/or the working time of the cooling treatment can also be determined according to the sugar control grade which is required to be achieved by the cooked food material.

Step S140, cooking the food materials to enable starch in the food materials to be gelatinized;

starch granules are gradually swelled and cracked by heating in water (generally 60 to 80 ℃ (DEG C)), and finally form 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.

Here, the cooking process includes cooking and frying processes.

When the food material is cooked, the food material can be placed in water, or the food material can be separated from the water. The cooking process needs to at least achieve the effect of gelatinizing the starch in the food material, which is realized when the food material is cooked to be edible.

In the implementation process, step S120, step S130, and step S140 have no definite sequential execution order, and may be executed according to the sequential order of steps S120, S130, and S140, or according to the sequential order of steps S140, S120, and S130, or may execute step S140 while executing steps S120 and S130. Of course, there is a certain sequence between step S120 and step S130, and step S120 needs to be executed first and then step S130 needs to be executed.

And S150, cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material is aged and regenerated.

In some embodiments, the temperature of the cooling process is room temperature, and step S150 includes: and stopping heating the food material, and naturally cooling the food material for the working time of the cooling treatment.

The gelatinization can destroy the molecular hydrogen bonds of the starch in the food materials, and the destroyed molecular hydrogen bonds can be recombined at a lower temperature to be changed into an orderly arranged structure again, and the reaction is that the starch in the food materials is aged and regenerated. Retrogradation can cause the starch in the food material to become resistant starch. Therefore, the gelatinized food material is cooled to allow the food material to age and regenerate, so that resistant starch is generated, and the content of the resistant starch in the food material is increased.

In some embodiments, the process parameter of the cooling process may be a temperature of the cooling process. And cooling the gelatinized food material according to the cooling temperature, so that the starch in the food material is aged and regenerated.

In other embodiments, the process parameter of the cooling process may be an operating time of the cooling process. And cooling the gelatinized food material according to the working time of cooling treatment, so that the starch in the food material is aged and regenerated.

According to the cooking method provided by the embodiment of the application, the processing parameters of the cooling process comprise at least one of the following: the temperature and the working time of cooling treatment;

the target parameter comprises one of: a target content value for resistant starch; controlling the sugar grade;

in some embodiments, the "determining the process parameters of the cooling process according to the target parameters" in step S130 may include at least one of steps a to F:

step A, determining the temperature of the cooling treatment according to the target content value and the determined working time of the cooling treatment;

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 the 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.

In practice, different cooling times are required when the content value of resistant starch reaches a specific value, due to different cooling temperatures. Therefore, the temperature currently required for performing the cooling process can be determined based on the target content value of the resistant starch and the determined operating time period of the cooling process.

For example, the content value of resistant starch in the cooked food material is set to be 10%, the determined working time of the cooling treatment is 1 hour, and the time required for the content value of resistant starch to reach 10% does not exceed 1 hour according to the temperature below 10 ℃ (centigrade), and the temperature required for currently performing the cooling treatment can be determined to be below 10 ℃.

In practice, the working time of the cooling process can be determined in the following ways:

1) the operating time period of the cooling process may be calculated according to the reserved time period. In this embodiment, the working time of the cooking process may be determined first, generally speaking, in the case that the food material amount is determined, the working time of the cooking process is determined, and the difference between the reserved time and the working time of the cooking process may be used as the working time of the cooling process.

2) The operation time period of the cooling process may also be determined according to the cooking start time. That is, the time when the user starts cooking is closer to the time of the regular rice, and a shorter time period can be generally set as the working time period of the cooling process; for example, assuming that the meal point of a general regular lunch is 12 o 'clock and the time when the user starts cooking is 11 o' clock, when the time when cooking is started is less than 2 hours from the meal point, the operation time period of the cooling process may be defaulted to 1 hour. When the time of starting cooking is more than 3 hours from the rice point, the operation time period of the cooling process may be set to 2 hours as a default. In another embodiment, the total working time period may be calculated, and then the difference between the total working time period and the working time period of the cooking process is taken as the working time period of the cooling process, for example, the meal point of a normal lunch is 12 o 'clock and half, and the time point when the user starts cooking is 11 o' clock, then the total working time period may be regarded as 1 and a half hour, and then the working time period of the cooling process is 1 hour assuming that the working time period of the cooking process is half hour.

3) The operating time of the cooling process may again be a time period set by the user. For example, the user may set the working time of the cooling process to be half an hour, 1 hour, 2 hours, etc. with a terminal, a control panel on a cooking pot, etc.

In some embodiments, the step a comprises: when the target content value is 9-12.5% and the working time of the cooling treatment is 0-4 hours, determining the temperature of the cooling treatment to be 10-30 ℃; or;

when the target content value is 12.5 to 17 percent and the working time of the cooling treatment is 4 to 24 hours, determining the temperature of the cooling treatment to be between 10 and 30 ℃; or;

when the target content value is 9-15.5% and the working time of the cooling treatment is 0.5-2 hours, determining the temperature of the cooling treatment to be between 0 ℃ and 10 ℃; or;

when the target content value is 15.5 to 22 percent and the working time of the cooling treatment is 2 to 24 hours, determining the temperature of the cooling treatment to be between 0 and 10 ℃; or;

when the target content value is 9-12.5% and the working time of the cooling treatment is 0.1-1.5 hours, determining the temperature of the cooling treatment to be-18-0 ℃; or;

when the target content value is 12.5 to 26 percent and the working time of the cooling treatment is 1.5 to 24 hours, determining the temperature of the cooling treatment to be between-18 and 0 ℃; or;

when the target content value is 9-15% and the working time of the cooling treatment is 0.1-1 h, determining the temperature of the cooling treatment to be lower than-18 ℃; or;

when the target content value is 15% to 27% and the working time of the cooling treatment is 1 to 24 hours, the temperature of the cooling treatment is determined to be lower than-18 ℃.

B, determining the working time of the cooling treatment according to the target content value and the determined temperature of the cooling treatment;

in other embodiments, different cooling temperatures are required due to the specific value of the resistant starch content at different cooling periods; the working time period for which the cooling process is currently performed can be determined based on the target content value of the resistant starch and the determined temperature required for the cooling process.

In some embodiments, the step B includes: when the target content value is 9-12.5% and the temperature of the cooling treatment is between 10-30 ℃, determining the working time of the cooling treatment to be 0-4 hours; or;

when the target content value is 12.5 to 17 percent and the temperature of the cooling treatment is between 10 and 30 ℃, determining the working time of the cooling treatment to be 4 to 24 hours; or;

when the target content value is 9-15.5% and the temperature of the cooling treatment is between 0-10 ℃, determining the working time of the cooling treatment to be 0.5-2 hours; or;

when the target content value is 15.5 to 22 percent and the temperature of the cooling treatment is between 0 and 10 ℃, determining the working time of the cooling treatment to be 2 to 24 hours; or;

when the target content value is 9-12.5% and the temperature of the cooling treatment is-18-0 ℃, determining the working time of the cooling treatment to be 0.1-1.5 hours; or;

when the target content value is 12.5 to 26 percent and the temperature of the cooling treatment is between-18 and 0 ℃, determining the working time of the cooling treatment to be 1.5 to 24 hours; or;

when the target content value is 9% to 15% and the temperature of the cooling treatment is lower than-18 ℃, determining the working time of the cooling treatment to be 0.1 to 1 hour; or;

when the target content value is 15% to 27% and the temperature of the cooling treatment is lower than-18 ℃, the working time of the cooling treatment is determined to be 1 to 24 hours.

Step C, determining the temperature of the cooling treatment according to the target content value and the determined reserved time;

in practice, step C may comprise: obtaining the set working time corresponding to the cooking treatment; determining the difference between the reserved time length and the working time length corresponding to the cooking treatment as the working time length of the cooling treatment; and determining the temperature of the cooling treatment according to the working time of the cooling treatment and the target content value.

D, determining the temperature of the cooling treatment according to the sugar control grade and the determined working time of the cooling treatment; wherein the sugar control grades comprise a first, a second and a third sugar control grade with successively increasing target content values of the resistant starch;

here, the first sugar control rating may be an uncontrolled sugar rating; the second sugar control rating may be a mild sugar control rating; the third sugar control grade may be a deep sugar control grade. Wherein the first sugar control grade is suitable for people with no sugar control demand; the second sugar control grade is suitable for the crowd with low requirements on slimming and health preserving; the third glucose control grade is suitable for people with high blood sugar or high requirements on weight reduction and health maintenance.

Here, the sugar control grade may also correspond to a content value of resistant starch, e.g. the sugar control grade corresponds to a content value of less than 9% of resistant starch; the content value of the resistant starch corresponding to the mild sugar control grade is more than or equal to 9 percent and less than or equal to 12 percent; the deep sugar control grade corresponds to a resistant starch content value of more than 12%.

In the implementation process, the content value of the corresponding resistant starch can be found according to the sugar control grade selected by the user, and the temperature required by the currently executed cooling treatment is determined according to the content value of the resistant starch and the default working time of the cooling treatment.

In some embodiments, step D above includes: when the sugar control grade is a second sugar control grade and the working time of the cooling treatment is 1-4 hours, determining the temperature of the cooling treatment to be 10-30 ℃; or;

when the sugar control grade is a second sugar control grade and the working time of the cooling treatment is 0.5-2 hours, determining the temperature of the cooling treatment to be 0-10 ℃; or;

when the sugar control grade is a second sugar control grade and the working time of the cooling treatment is 0.1 to 1.5 hours, determining the temperature of the cooling treatment to be between-18 ℃ and 0 ℃; or;

when the sugar control grade is a second sugar control grade and the working time of the cooling treatment is 0.1 to 1 hour, determining the temperature of the cooling treatment to be lower than-18 ℃; or;

when the sugar control grade is a third sugar control grade and the working time of the cooling treatment is 4-24 hours, determining the temperature of the cooling treatment to be 10-30 ℃; or;

when the sugar control grade is a third sugar control grade and the working time of the cooling treatment is 2-24 hours, determining the temperature of the cooling treatment to be between 0 ℃ and 10 ℃; or;

when the sugar control grade is a third sugar control grade and the working time of the cooling treatment is 1.5 to 24 hours, determining the temperature of the cooling treatment to be between-18 ℃ and 0 ℃; or;

and when the sugar control grade is a third sugar control grade and the working time of the cooling treatment is 1-24 hours, determining that the temperature of the cooling treatment is lower than-18 ℃.

E, determining the working time of the cooling treatment according to the sugar control grade and the determined temperature of the cooling treatment;

here, the determined temperature of the cooling process may be determined by the cooking appliance itself or may be set by the user through a terminal or a control panel. For example, the temperature of the cooking pot may be room temperature or the temperature of the food material suitable for entrance may be the temperature of the cooling process.

Similarly, in the implementation process, the content value of the corresponding resistant starch can be found according to the sugar control level selected by the user, and then the time length required for currently executing the cooling treatment is determined according to the content value of the resistant starch and the determined temperature of the cooling treatment.

In some embodiments, step E above comprises: when the sugar control grade is a second sugar control grade and the temperature of the cooling treatment is between 10 and 30 ℃, determining the working time of the cooling treatment to be 1 to 4 hours; or;

when the sugar control grade is a second sugar control grade and the temperature of the cooling treatment is between 0 ℃ and 10 ℃, determining the working time of the cooling treatment to be 0.5 to 2 hours; or;

when the sugar control grade is a second sugar control grade and the temperature of the cooling treatment is between-18 ℃ and 0 ℃, determining the working time of the cooling treatment to be 0.1 to 1.5 hours; or;

when the sugar control grade is a second sugar control grade, the temperature of the cooling treatment is lower than-18 ℃, and the working time of the cooling treatment is determined to be 0.1 to 1 hour; or;

when the sugar control grade is a third sugar control grade and the temperature of the cooling treatment is between 10 and 30 ℃, determining the working time of the cooling treatment to be 4 to 24 hours; or;

when the sugar control grade is a third sugar control grade and the temperature of the cooling treatment is between 0 ℃ and 10 ℃, determining the working time of the cooling treatment to be 2 to 24 hours; or;

when the sugar control grade is a third sugar control grade and the temperature of the cooling treatment is between-18 ℃ and 0 ℃, determining the working time of the cooling treatment to be 1.5 to 24 hours; or;

and when the sugar control grade is a third sugar control grade, the temperature of the cooling treatment is lower than-18 ℃, and the working time of the cooling treatment is determined to be 1-24 hours.

Step F, determining the temperature of the cooling treatment according to the sugar control grade and the determined appointment duration;

here, the reserved time length is a time length required from the start of the reservation program to the end of cooking of the food material, and may be preset by the user. When the cooking pot is implemented, the reserved time length can be set by a user through a control panel of the cooking pot, and also can be set by the user through a remote control terminal of the cooking pot, and the embodiment of the application is not limited to the above.

In the implementation process, when the reserved time is 3 hours, the working time of cooling treatment can be calculated by removing the time required by other cooking processes, so that the temperature at which cooling treatment is carried out can be determined according to the working time of cooling treatment and the default sugar control level, and the working time can reach the default sugar control level.

According to the embodiment of the application, the processing parameters of the cooling treatment can be determined according to the target parameters. Therefore, the cooling duration and temperature can be controlled according to the sugar control grade or the appointment duration or the target content value set by the user, and different requirements of the user on the resistant starch content can be met.

Referring to fig. 2, 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;

step S202, determining target parameters for cooking the food materials;

here, the target parameter includes one of: target content value, sugar control grade of resistant starch.

Here, the target content value set by the user 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 length (especially the cooling time length) and the target temperature after cooling, wherein, referring to fig. 4B (1) to 4B (4), if the target temperature after cooling (i.e. the temperature of the food material maintained after cooling) is fixed, the content of resistant starch will also increase as the cooling time length increases; if the cooling time is fixed, the lower the cooling temperature, the more resistant the content of starch will increase.

Step S203, obtaining the set working time length corresponding to the cooking treatment;

step S204, determining the difference between the reserved time length and the working time length corresponding to the cooking treatment as the working time length of the cooling treatment;

here, the reserved time length may be a sum of working time lengths of the cooking process and the cooling process, so that after the set working time length corresponding to the cooking process is obtained, the reserved time length and the working time length corresponding to the cooking process may be differentiated to determine the working time length corresponding to the cooling process.

Step S205, determining the temperature of the cooling treatment according to the working time of the cooling treatment and the sugar control grade;

correspondingly, after the working time length corresponding to the cooling treatment is determined, according to the default sugar control level, the temperature at which the cooling treatment is performed can be determined.

Step S206, cooking the food materials to enable starch in the food materials to be gelatinized;

step S207, cooling the gelatinized food material according to the temperature of the cooling treatment and the working time of the cooling treatment, so that the starch in the food material is aged and regenerated.

Here, the steps S203 to S205 and the step S206 are not strictly sequential, and for example, the steps S203 to S205 may be executed first, and then the step S206 may be executed; step S206 and then steps S203 to S205 may be performed, although other execution orders are also possible.

In the embodiment of the present application, first, a difference between the reserved time length and the working time length corresponding to the cooking processing is determined as the working time length of the cooling processing; then, the temperature of the cooling treatment is determined according to the working time of the cooling treatment and the default sugar control grade. Therefore, the duration of cooling treatment can be controlled according to the set appointment duration, the temperature of cooling treatment is determined according to the default sugar control grade, the duration and the temperature of cooling treatment are controlled simultaneously, food materials can reach the default sugar control grade within the preset time, the content of resistant starch in the cooked food materials is improved, the digestion characteristics of starch in the food materials are changed, the digestion speed of the food materials is delayed, the sugar rising level of the food materials is reduced, and the problem that staple food of hyperglycemia crowds is limited can be solved.

The embodiment of the application provides a cooking method, which comprises the following steps:

step S210, 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;

step S211, determining target parameters for cooking the food materials;

step S212, determining processing parameters of cooling processing according to the target parameters;

wherein the processing parameters of the cooling process include one of: the temperature and the working time of cooling treatment; the target parameter of the food material comprises one of the following: target content value, sugar control grade of resistant starch;

in some embodiments, the "determining the process parameters of the cooling process according to the target parameters" in step S212 may include at least one of steps S2121 and S2122: step S2121, determining the working time of the cooling treatment according to the target content value and the determined temperature of the cooling treatment; step S2122, determining the working time of the cooling treatment according to the sugar control grade and the determined temperature of the cooling treatment;

step S213, cooking the food materials to gelatinize starch in the food materials;

step S214, heating of the food material is stopped, and the food material is naturally cooled for the working time of the cooling treatment.

According to the embodiment of the application, the food materials are cooked, the food materials are stopped to be heated, the natural cooling of the food materials is continued during the cooling processing working period, so that the food materials can finish the cooling processing of the food materials within the determined cooling processing working period, the target content or the sugar control level of the resistant starch set by a user is reached, and the user experience is enhanced.

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;

step S302, determining target parameters for cooking the food materials;

step S303, determining processing parameters of cooling processing according to the target parameters;

step S304, cooking the food materials to gelatinize starch in the food materials;

step S305, cooling the gelatinized food material according to the processing parameters of the cooling processing, so that starch in the food material is aged and regenerated;

and S306, reheating the cooled food material to enable the temperature of the food material to be 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 of the food materials is flushed through the bottom of the heating cooking pot to generate steam, so that the food materials which generate resistant starch through cooling are reheated, and the original taste and temperature of the food materials are recovered.

The embodiment of the application mainly describes how to perform reheating treatment on the cooled food material. 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 S310, 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;

step S311, determining target parameters for cooking the food materials;

step S312, determining processing parameters of cooling processing according to the target parameters;

step 313, cooking the food material to gelatinize starch in the food material;

in some embodiments, the starch-containing food material is rice, the rice having a mass of between 150 grams and 600 grams. Correspondingly, the step S313 includes: and (3) cooking the rice contained in the cooking pot according to the cooking time of 20-60 minutes, so that the temperature of the cooked rice is above 90 ℃, and the gelatinization degree of the cooked rice is above 80%.

Step S314, cooling the gelatinized food material according to the processing parameters of the cooling processing, so that starch in the food material is aged and regenerated;

in some embodiments, the starch-containing food material is rice, the rice having a mass of between 150 grams and 600 grams. Correspondingly, when the processing parameter of the cooling processing is the working duration of the cooling processing, the step S314 includes: and cooling the cooked rice obtained after the cooking treatment to be below 60 ℃, and maintaining the temperature for the working time of the cooling treatment.

Step S315, 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.

In some embodiments, the starch-containing food material is rice, the rice having a mass of between 150 grams and 600 grams. Correspondingly, the step S315 includes: and (4) performing reheating treatment on the cooled rice according to the duration of the reheating treatment between 3 minutes and 40 minutes, so that the temperature of the rice reaches over 80 ℃.

Step S316, detecting the temperature of the food material subjected to reheating treatment;

in the implementation process, the temperature detection assembly can be used for detecting the temperature of the food material subjected to the reheating treatment.

Step S317, if the temperature of the food material subjected to the reheating treatment is lower than a specific temperature value, continuing to heat the food material until the temperature of the food material is higher than the specific temperature value; wherein the specific temperature value is a default heating temperature value or a set temperature value.

The specific 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 that the temperature and the time length of reheating are enough, the energy of reheating (determined by the heating temperature and the time length) is less than the energy of primary cooking, and the effect of controlling the sugar can be achieved. The default heating temperature value will typically be less than the minimum temperature for gelatinization. According to the gelatinization temperature requirement of different food materials, the reheating temperature value is preferably not higher than the lowest gelatinization temperature. The user can also set a temperature value according to needs, and the food materials meeting the needs 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 diagram of a relationship between a duration and a heating temperature at each stage in the embodiment of the present application, as shown in fig. 4A, an abscissa axis is a time-long axis, and an ordinate axis is a temperature axis, where the time-long axis is divided into: a pre-gelatinization stage 411, a cooling treatment aging regeneration stage 412 and a reheating stage 413. The cooling aging retrogradation stage 412 in FIG. 4A is a critical stage in achieving various sugar control effects.

According to the method and the device, the final resistant starch content of the food materials is different by controlling different target parameters of the food materials, so that different sugar control effects are achieved, and the sugar control effects of different crowds are met.

FIGS. 4B (1) to 4B (4) are schematic diagrams showing the relationship between the content of resistant starch and the time length at different cooling treatment temperatures according to the present embodiment, and as shown in FIGS. 4B (1) to 4B (4), the abscissa axis is the time length axis and the unit is hour (h); the ordinate axis represents the resistant starch content in percent (%).

FIG. 4B (1) is a graph showing the relationship between the content of resistant starch and the length of time at a cooling treatment temperature around room temperature (10 to 30 ℃ C.). As shown in fig. 4B (1), the time required for the resistant starch content to reach 9.2% is less than 1 hour at normal temperature; the time required for the resistant starch content to reach 9.5% was 1 h; the time required for the content of the resistant starch to reach 10.5 percent is less than 2 hours; the time required for the resistant starch content to reach 11.6% was 2 h; the time required for the resistant starch content to reach 12.5% was 4 h; the time required for the resistant starch content to reach 13.3% was 6 h; the time required for the resistant starch content to reach 13.9% was 8 h; the time required for the resistant starch content to reach 14.5% was 12 h; the time required for the resistant starch content to reach 15.7% was 16 h; the time required for the resistant starch content to reach 16.2% was 20 h; the time required for the resistant starch content to reach 16.3% was 24 h. From the relationship between the content of resistant starch and the duration in FIG. 4B (1), the relationship between the sugar control grade and the duration in Table 1 can be obtained.

TABLE 1 relationship between sugar control rating and duration

Controlled sugar rating	Duration (h)
		Uncontrolled sugar	0
Light sugar control	1～4
		Deep sugar control	4～24

FIG. 4B (2) is a graph showing the relationship between the content of resistant starch and the length of time at a slightly lower (0 to 10 ℃) cooling treatment temperature. As shown in FIG. 4B (2), the time required for the resistant starch content to reach 10.3% under slightly low temperature conditions was approximately 0.5 h; the time required for the resistant starch content to reach 12.8% was 1 h; the time required for the content of the resistant starch to reach 14.6 percent is less than 2 hours; the time required for the resistant starch content to reach 15.3% was 2 h; the time required for the content of the resistant starch to reach 16.8 percent is less than 4 hours; the time required for the resistant starch content to reach 17.6% was 6 h; the time required for the content of the resistant starch to reach 18.7 percent is 8 hours; the time required for the resistant starch content to reach 19.5% was 12 h; the time required for the content of the resistant starch to reach 19.9 percent is 16 hours; the time required for the resistant starch content to reach 20.4% was 20 h; the time required for the resistant starch content to reach 20.6% is less than 24 h. From the relationship between the content of resistant starch and the duration in FIG. 4B (2), the relationship between the sugar control grade and the duration in Table 2 can be obtained.

TABLE 2 relationship of sugar control grade to duration

Controlled sugar rating	Duration (h)
		Uncontrolled sugar	0
Light sugar control	0.5～2
		Deep sugar control	2～24

FIG. 4B (3) is a graph showing the relationship between the content of resistant starch and the length of time at a relatively low temperature of the cooling treatment (18 ℃ C. -0 ℃ C.). As shown in fig. 4B (3), the time required for the resistant starch content to reach 10.9% at lower temperature was close to 0.5 h; the time required for the resistant starch content to reach 11.5% was 1 h; the time required for the content of the resistant starch to reach 12.3 percent is less than 2 hours; the time required for the resistant starch content to reach 15.8% was 2 h; the time required for the content of resistant starch to reach 17.6% is 4 hours; the time required for the resistant starch content to reach 19.4% was 6 h; the time required for the content of resistant starch to reach 21.4% is 8 hours; the time required for the resistant starch content to reach 22.5% was 12 h; the time required for the content of the resistant starch to reach 23.9 percent is 16 hours; the time required for the resistant starch content to reach 24.8% was 20 h; the time period required for the resistant starch content to reach 25.6% was 24 h. From the relationship between the content of resistant starch and the duration in FIG. 4B (3), the relationship between the sugar control grade and the duration in Table 3 can be obtained.

TABLE 3 relationship between sugar control rating and duration

Controlled sugar rating	Duration (h)
		Uncontrolled sugar	0
Light sugar control	0.16～1.5
		Deep sugar control	1.5～24

FIG. 4B (4) is a graph showing the relationship between the content of resistant starch and the length of time at a cooling treatment temperature lower than (-18 ℃ C. and below). As shown in fig. 4B (4), at lower temperatures, the time required for the resistant starch content to reach 11.3% was close to 0.5 h; the time required for the resistant starch content to reach 13.9% was 1 h; the time required for the content of the resistant starch to reach 15.8 percent is less than 2 hours; the time required for the resistant starch content to reach 17.5% was 2 h; the time required for the resistant starch content to reach 19.6% was 4 h; the time required for the resistant starch content to reach 21.7% was 6 h; the time required for the resistant starch content to reach 22.5% was 8 h; the time required for the resistant starch content to reach 23.5% was 12 h; the time required for the resistant starch content to reach 24.8% was 16 h; the time required for the resistant starch content to reach 25.6% was 20 h; the time required for the resistant starch content to reach 26.2% was 24 h. From the relationship between the content of resistant starch and the duration in FIG. 4B (4), the relationship between the sugar control grade and the duration in Table 4 can be obtained.

TABLE 4 relationship between sugar control rating and duration

Controlled sugar rating	Duration (h)
		Uncontrolled sugar	0
Light sugar control	0.1～1
		Deep sugar control	1～24

As can be seen from FIGS. 4B (1) to 4B (4), the content of resistant starch is required to be about 15%, and the required time is about 16h at the cooling treatment temperature of about normal temperature (10-30 ℃); the required time is close to 2 hours at the cooling treatment temperature of slightly low temperature (0-10 ℃); the time required is less than 2 hours at the cooling treatment temperature of lower temperature (-18 ℃ to 0). It can be seen that the lower the cooling treatment temperature, the shorter the time to reach the fixed resistant starch content value.

The sugar control grades may include N grades, where N is an integer greater than 1, and the example where N ═ 3 is taken as an example indicates that the sugar control grades include deep sugar control, light sugar control, and uncontrolled sugar, or the sugar control grades include first to third grades, where the first to third grades may correspond to deep sugar control, light sugar control, and uncontrolled sugar, respectively. Table 5 shows a table of the degree of sugar control versus the content of resistant starch and the population used:

TABLE 5 relationship between content of resistant starch and sugar control rating

Experimental research shows that the content of resistant starch in the rice has a certain relation with the sugar control effect, and 1% of the content of the resistant starch in the rice can reduce the blood sugar rise of 2 hours 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 resistant starch content is 9% -12%, the rising amplitude of the blood sugar is slightly lower than that of the common rice, the rice is light sugar control, and the rice is suitable for people with low requirements on slimming and health preserving; when the content of the resistant starch is lower than 9 percent, the sugar control effect is not obvious.

In the embodiment of the application, the content of the resistant starch in the food materials is improved by performing cold treatment on the food materials, so that the aim of controlling the blood sugar is fulfilled. The low-temperature treatment time with different sugar control grades is set at different temperatures, so that the content of resistant starch is controlled, and the sugar control effect is further controlled, and the crowds with different sugar control requirements are met. For example, the hyperglycemia patients have the highest sugar control demand and can eat the rice with the highest sugar control grade, the slimming and health preserving people have the second highest sugar control demand and can eat the rice with the second highest sugar control grade.

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 control component in a cooking pot; of course, it may also be implemented by logic circuitry; in implementation, the control component 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 according to an embodiment of the present application, and as shown in fig. 5, the cooking apparatus 500 includes a first determining module 510, a second determining module 520, a third determining module 530, a cooking module 540, and a cooling module 550, where:

a first determining module 510, 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;

a second determining module 520 for determining a target parameter for cooking the food material;

a third determining module 530, configured to determine a processing parameter of the cooling process according to the target parameter;

a cooking module 540, configured to perform cooking processing on the food material, so that starch in the food material is gelatinized;

and a cooling module 550, configured to perform cooling processing on the gelatinized food material according to the processing parameters of the cooling processing, so that starch in the food material is aged and regenerated.

In some embodiments, the process parameters of the cooling process include a temperature and/or an operating time of the cooling process; the target parameter comprises one of: a target content value for resistant starch; controlling the sugar grade; reserving time length; target content value and appointment duration; controlling the sugar level and the appointment duration; a target content value and a temperature of the cooling treatment; target content value and working time of cooling treatment; controlling the sugar grade and the temperature of cooling treatment; sugar control grade and working time of cooling treatment.

In some embodiments, the third determining module 530 is further configured to determine a temperature of the cooling process based on the target content value and the determined operating time of the cooling process; or determining the working time of the cooling treatment according to the target content value and the determined temperature of the cooling treatment; or determining the temperature of the cooling treatment according to the target content value and the determined reserved time; or determining the temperature of the cooling treatment according to the sugar control grade and the determined working time of the cooling treatment; or determining the working time of the cooling treatment according to the sugar control grade and the determined temperature of the cooling treatment; or determining the temperature of the cooling treatment according to the sugar control grade and the determined appointment duration.

In some embodiments, the third determining module 530 comprises an obtaining unit, a first determining unit, and a second determining unit, wherein:

the obtaining unit is used for obtaining the set working time length corresponding to the cooking treatment;

a first determination unit configured to determine a difference between the scheduled time period and an operating time period corresponding to the cooking process as an operating time period of the cooling process;

and the second determining unit is used for determining the temperature of the cooling treatment according to the working time of the cooling treatment and the sugar control grade.

In some embodiments, the cooling module 550 is further configured to stop heating the food material, such that the food material is naturally cooled for the working time of the cooling process.

In some embodiments, the apparatus 500 further comprises a reheat module, wherein:

and the reheating module is used for reheating the cooled food materials so that the temperature of the food materials is suitable for eating.

In some embodiments, the reheating module further comprises a second heating module, a temperature detection sub-module and a third heating module, wherein the first heating module is used for reheating the cooled food material; the temperature detection submodule is used for detecting the temperature of the food material subjected to the reheating treatment; the third heating submodule is used for continuing to heat the food material if the temperature of the food material subjected to the reheating treatment is lower than a specific temperature value until the temperature of the food material is higher than the specific temperature value; wherein the specific temperature value is a default heating temperature value or a set temperature value.

The embodiment of the present application provides a cooking pot, and fig. 6A is a schematic diagram of a composition structure of a cooking pot provided by the embodiment of the present application, as shown in fig. 6A, cooking pot 600 includes operation control panel 601, heating component 602 and control component 603, wherein:

a control panel 601 for detecting a specific cooking operation and setting a target parameter for cooking the food material;

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

a control component 603, configured to, when cooking a food material containing starch held in a cooking pot, determine that the cooking pot enters a specific mode in response to the cooking operation, where the specific mode is used to increase the content of resistant starch in the cooked food material; determining a target parameter for cooking the food material; determining processing parameters of cooling treatment according to the target parameters; cooking the food material to gelatinize starch in the food material; and cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material is aged and regenerated.

The embodiment of the present application provides a cooking pot, as shown in fig. 6B, cooking pot 600 still includes timing subassembly 604 and temperature detection subassembly 605, wherein:

a timing component 604 for detecting an operating time of the cooling process;

the temperature detecting component 605 is configured to detect a temperature of the food material;

the control assembly is further used for stopping heating the food material, and the timing assembly detects the working time of the cooling treatment so that the food material is naturally cooled and continues for the working time of the cooling treatment; 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 specific temperature value, continuing to heat the food material until the temperature of the food material is higher than the specific temperature value; wherein the specific temperature value is a default heating temperature value or a set temperature value.

The control component is further used for determining the temperature of the cooling treatment according to the target content value and the determined working time of the cooling treatment; or determining the working time of the cooling treatment according to the target content value and the determined temperature of the cooling treatment; or determining the temperature of the cooling treatment according to the target content value and the determined reserved time; or determining the temperature of the cooling treatment according to the sugar control grade and the determined working time of the cooling treatment; or determining the working time of the cooling treatment according to the sugar control grade and the determined temperature of the cooling treatment; or determining the temperature of the cooling treatment according to the sugar control grade and the determined appointment duration.

The control component is also used for obtaining the set working time length corresponding to the cooking treatment; determining the difference between the reserved time length and the working time length corresponding to the cooking treatment as the working time length of the cooling treatment; and determining the temperature of the cooling treatment according to the working time of the cooling treatment and the default sugar control grade.

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 apparatus (cookware) 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 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;

determining a target parameter for cooking the food material;

determining processing parameters of cooling treatment according to the target parameters;

cooking the food material to gelatinize starch in the food material;

and cooling the gelatinized food material according to the processing parameters of the cooling processing, so that the starch in the food material is aged and regenerated.

2. The method of claim 1, wherein the processing parameters of the cooling process comprise one of: the temperature and the working time of cooling treatment;

the target parameter of the food material comprises one of the following: target content value, sugar control grade of resistant starch.

3. The method of claim 2, wherein said determining process parameters of said cooling process based on said target parameters comprises one of:

determining the temperature of the cooling treatment according to the target content value and the determined working time of the cooling treatment;

determining the working time of the cooling treatment according to the target content value and the determined temperature of the cooling treatment;

determining the temperature of the cooling treatment according to the target content value and the determined reserved time;

determining the temperature of the cooling treatment according to the sugar control grade and the determined working time of the cooling treatment;

determining the working time of the cooling treatment according to the sugar control grade and the determined temperature of the cooling treatment;

and determining the temperature of the cooling treatment according to the sugar control grade and the determined appointment duration.

4. The method of claim 3, wherein said determining a temperature of said cooling process based on said target content value and said determined operating time of said cooling process comprises: when the target content value is 9-12.5% and the working time of the cooling treatment is 0-4 hours, determining the temperature of the cooling treatment to be 10-30 ℃; or;

5. The method of claim 3, wherein said determining an operating time period for the cooling process based on the target content value and the determined temperature of the cooling process comprises:

when the target content value is 9-12.5% and the temperature of the cooling treatment is between 10-30 ℃, determining the working time of the cooling treatment to be 0-4 hours; or;

6. The method of claim 3, wherein the sugar control rating comprises second and third sugar control ratings of successively increasing target content values of the resistant starch, and wherein determining the temperature of the cooling process based on the sugar control rating and the determined operating time of the cooling process comprises:

when the sugar control grade is a second sugar control grade and the working time of the cooling treatment is 1-4 hours, determining the temperature of the cooling treatment to be 10-30 ℃; or;

7. The method of claim 3, wherein determining the cooling process on-time based on the sugar control rating and the determined cooling process temperature comprises:

when the sugar control grade is a second sugar control grade and the temperature of the cooling treatment is between 10 and 30 ℃, determining the working time of the cooling treatment to be 1 to 4 hours; or;

8. The method of claim 3, wherein determining the temperature of the cooling process based on the sugar control rating and the determined length of the appointment comprises:

obtaining the set working time corresponding to the cooking treatment;

determining the difference between the reserved time length and the working time length corresponding to the cooking treatment as the working time length of the cooling treatment;

and determining the temperature of the cooling treatment according to the working time of the cooling treatment and the sugar control grade.

9. The method of claim 3, wherein the step of cooling the gelatinized food material according to the working time of the cooling treatment comprises the following steps:

and stopping heating the food material, and naturally cooling the food material for the working time of the cooling treatment.

10. The method according to any one of claims 1 to 9, 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.

11. The method of claim 10, wherein the reheating the cooled food material to a temperature suitable for consumption 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 specific temperature value, continuing to heat the food material until the temperature of the food material is higher than the specific temperature value; wherein the specific temperature value is a default heating temperature value or a set temperature value.

12. The method of claim 11, wherein the starch-containing food material is rice having a mass of between 150 grams and 600 grams;

the cooking the food material to gelatinize starch in the food material comprises the following steps: cooking the rice contained in the cooking pot according to the cooking time of 20-60 minutes, so that the temperature of the cooked rice is above 90 ℃, and the gelatinization degree of the cooked rice is above 80%;

the step of cooling the gelatinized food material according to the working time of the cooling treatment comprises the following steps: cooling the cooked rice obtained after the cooking treatment to below 60 ℃, and maintaining the temperature for the working time of the cooling treatment;

the reheating treatment of the cooled food material comprises the following steps: and (4) performing reheating treatment on the cooled rice according to the duration of the reheating treatment between 3 minutes and 40 minutes, so that the temperature of the rice reaches over 80 ℃.

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

14. A cooking pot, characterized in that, the pot includes:

15. The cookware of claim 14, further comprising:

the timing component is used for detecting the working time of the cooling treatment;

the temperature detection assembly is used for detecting the temperature of the food material;

16. 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 12.