CN113647833A

CN113647833A - Cooking method and device, pot and storage medium

Info

Publication number: CN113647833A
Application number: CN202010397134.7A
Authority: CN
Inventors: 龚艳玲; 张龙; 张川; 张豪; 王丽英; 梁玉莲; 李晶
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; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; through control negative pressure device work on the pan is in form the negative pressure in the pan, in order to right the edible material after the culinary art is handled carries out cooling treatment, makes starch in the edible material is ageing to be 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; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; through control negative pressure device work on the pan is in form the negative pressure in the pan, in order to right the edible material after the culinary art is handled carries out cooling treatment, makes starch in the edible material is ageing to be regenerated.

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

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

a cooking module, configured to perform a cooking process on the food material in the specific mode, where the cooking process at least gelatinizes starch in the food material;

and the cooling module is used for controlling the negative pressure device on the cooker to work to form negative pressure in the cooker so as to cool the food materials after cooking treatment, so that the starch in the food materials is aged and regenerated.

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

a control panel for detecting a specific cooking operation;

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

the negative pressure assembly is used for forming negative pressure in the cooker and cooling the cooked food;

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; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and controlling the negative pressure assembly to cool the cooked food material, 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, at first confirm the cooking pot and get into the specific mode who improves the content of resistant starch in the edible material after the culinary art, then cook the starch that handles in will eating the material to eating and carry out gelatinization, at last through control negative pressure device work on the pan is in form the negative pressure in the pan to the edible material after handling the culinary art carries out cooling treatment, makes starch in the edible material is ageing to be regenerated. Thus, the gelatinized food materials are cooled to be aged and regenerated, so that resistant starch is generated, and the content of the resistant starch in the food materials is increased.

Drawings

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

fig. 2A is a schematic flow chart illustrating another cooking method provided in an embodiment of the present application;

fig. 2B is a schematic flow chart illustrating an implementation of another cooking method according to an 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 structural diagram of a cooking pot according to an embodiment of the present application;

FIG. 4B is a schematic diagram illustrating the relationship between the heating temperature and the time at each stage according to the embodiment of the present application;

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

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

fig. 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;

fig. 6C is a schematic structural diagram of a negative pressure assembly according to an embodiment of the present application.

Detailed Description

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

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

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

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

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

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

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

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

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

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

4) fruits with high starch content, bananas, plantains, dates, peaches, etc.

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. 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.

When the food containing starch held in the cooking pot is cooked, the content of resistant starch in the cooked food can be improved by entering a specific mode.

Step S102, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

here, the cooking process includes at least cooking and frying processes.

Here, the heating may be intermittent. For example, heating is required when a water level rise is to be achieved; and stopping heating when the water level falls back. The distance between the water level in the pan and the edible material is more suitable, and when the water in the pan is less, the distance is more far away from the edible material, and the effect of scouring the edible material can not be played. Therefore, in the implementation process, firstly, the gelatinization and the washing of the food materials are realized by controlling the water level in the pot through keeping the position of the food materials in the pot unchanged, and secondly, the position of the food materials away from water is controlled along with the change of the water level. For example, when the food material is in the specific mode, the amount of water in the added pot is appropriate, that is, the water level at the bottom of the cooking pot needs to reach a certain scale, so that the water level can reach the food material when the food material is boiled and fallen back, and the effects of pasting and washing the food material are achieved. In other embodiments, water can be supplemented into the cooker through the water tank so as to maintain a certain water level. In other embodiments, when the food material is heated, the water amount in the pot can be gradually reduced, so that the water amount can be continuously reduced through the moving device in the pot to enable the food material to be close to or attached to the water in the pot, and then the water in the cooking pot is continuously alternately boiled and falls back through intermittent heating, so that starch gelatinization in the food material and washing of the surface starch of the food material are realized.

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

When the food material is steamed, the food material can be placed in water, and 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 cooked.

Step S103, controlling a negative pressure device on the pot to work in the pot to form negative pressure so as to cool the cooked food material, and aging and retrogradation starch in the food material.

The nature of starch retrogradation is that gelatinized starch molecular chains are reoriented from a disordered state to be parallel and bonded together by hydrogen bonds to form a water-insoluble crystal structure. The principle of gelatinized starch retrogradation is that after the temperature of gelatinized starch solution is reduced to a certain degree, molecular chains are attracted together by hydrogen bonds due to the reduction of molecular thermal motion energy and are rearranged in order to form crystals. The gelatinized starch is at a lower temperature, the broken starch molecule hydrogen bonds after gelatinization are recombined, the molecules become an orderly arranged structure again, the reaction is the aging and retrogradation of the food materials, and the starch after aging and retrogradation becomes resistant starch. The negative pressure component comprises a pipeline and an air pump. The air pump sets up on the lid of pan, when eating the material cooling treatment, pumps out the gas in the pan through the air pump, can take out surface hot steam, reaches cooling treatment's purpose, also can make the environment of low pressure simultaneously, makes the inside moisture evaporation heat absorption of eating the material, reaches cooling treatment's purpose, makes starch in the edible material is ageing to be regenerated.

Referring to fig. 2A, 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, in the first sub-stage of the second stage, heating to enable the water in the cooking pot to be heated to boiling;

here, before the second stage, the cooking method further includes the first stage of: and (5) a water absorption stage. In the water absorption stage, the food materials can absorb water in a proper amount, so that starch gelatinization in the later stage is facilitated; in the water absorption stage, negative pressure operation may or may not be performed. In the embodiment, the food material absorbs water and is subjected to negative pressure treatment in a water absorption stage for 10-20 minutes (min), the temperature is 50-60 ℃ at (DEG C), and the pressure value is minus 60 kPa to minus 30kPa (-60-minus 30 kPa).

Here, the second stage may be considered as a temperature-increasing gelatinization stage. In the temperature-rising gelatinization stage, starch in the food materials is gelatinized to a certain degree, on one hand, raw food materials are cooked, and on the other hand, the resistant starch regeneration is more easily generated in the third stage.

Step S203, in a second sub-stage after the first sub-stage, continuously heating to gelatinize starch in the food materials in the cooking pot;

here, steps 202 and 203 provide a way to achieve "performing a cooking process on the food material in the specific mode, the cooking process at least gelatinizing starch in the food material".

In this way, here, the second phase includes a first sub-phase and a second sub-phase, wherein the first sub-phase can be regarded as a fast temperature raising phase, which makes the water at the bottom of the pot quickly raise to boiling, and the phase moves from temperature to the second sub-phase; the first sub-stage can be heated with full power to save cooking time.

The second sub-stage may be considered as a boiling maintenance stage or a gelatinization stage: the boiling is maintained during this phase, which may be set to 8 to 10 minutes (min). The second sub-stage heating can adopt a continuous heating mode or an intermittent heating mode, wherein the intermittent heating mode can be a heating mode, a stopping mode, a heating mode, a stopping mode and the like; the intermittent heating of the second sub-stage may also be heating with a first power, heating with a second power, so reciprocating heating, wherein the first power is greater than the second power, the first power is a power that can boil water in the pot, and the second power is a power that can make water in the pot fall back.

The boiling point of water varies at different pressures and is 100 degrees celsius at one standard atmosphere. When cooking food, in order to ensure the food is well cooked, the boiling point of water is generally ensured to be above 90 ℃. The lower limit of the gelatinization temperature range of starch is generally 60 ℃, and some gelatinization temperature ranges are even around 55 ℃, and table 1 shows the gelatinization temperature ranges of some common food materials. When the temperature is higher than the lower limit of the gelatinization temperature range, the starch in the food material starts to be gelatinized, and when the temperature is lower than the gelatinization temperature, the starch in the food material starts to be regenerated. For example: in table 1, the lower limit of the gelatinization temperature of the corn is 62 ℃, the upper limit of the gelatinization temperature of the corn is 72 ℃, the lower limit of the gelatinization temperature of the rice is 68 ℃, and the upper limit of the gelatinization temperature of the rice is 78 ℃. The starch in the corn begins to gelatinize at temperatures above 62 ℃ and begins to retrogradation at temperatures below 62 ℃.

TABLE 1 gelatinization temperature of starch

Step S204, in the third stage, a negative pressure device on the cooker is controlled to work to form negative pressure in the cooker so as to cool the food materials after cooking;

in the third stage, the negative pressure component on the cooker is controlled to work to form negative pressure in the cooker so as to reduce the temperature of the food material to about 25 ℃ (normal temperature) and enable the food material to reach the temperature condition of aging and retrogradation.

The negative pressure assembly may include an air pump and a conduit. The air pump sets up on the lid of pan, when eating the material and carrying out cooling treatment, takes out the hot steam in the pan through the air pump, reaches the purpose of cooling. Meanwhile, a low-pressure environment can be created through the air pump, so that moisture in the food materials is evaporated and absorbs heat, and the aim of cooling is fulfilled. In the process of cooling, the gelatinized food materials can be aged and regenerated to generate resistant starch. In some embodiments, the pressure at this stage is preferably minus 60 kPa to minus 40kPa (-60 to-40 kPa). In the implementation process, if the pressure is not sufficient, the cooling effect is not good, and if the pressure is too large, the shape of the food material is affected, and the integrity of the food material is damaged.

Step S205, in a fourth stage after the third stage, maintaining the cooling treatment, so that the starch in the food material is aged and retrograded.

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

According to the embodiment of the application, the food materials are firstly separated from the water in the cooking pot to finish cooking, then the food materials after cooking are cooled and treated in a negative pressure mode, and finally the cooling treatment is maintained, so that the starch in the food materials is aged and regenerated. Therefore, the content of resistant starch in the food material can be controlled by controlling the time for maintaining cooling in the maintaining cooling stage, and different requirements of users on the content of the resistant starch are met.

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

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

step S212, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

step S213, controlling a negative pressure device on the pot to work to form negative pressure in the pot so as to cool the cooked food;

step S214, detecting the temperature of the cooled food material;

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

Step S215, if the temperature of the food material is higher than a first temperature value, controlling the negative pressure device to continue working, and continuing cooling the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material.

The first temperature value is the lower limit of the gelatinization temperature range of the food materials, and if the temperature is higher than the lower limit of the first temperature value, the starch in the food materials cannot be aged and retrograded. If the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, the control assembly controls the negative pressure assembly to perform air extraction or vacuum pumping treatment on the pot so as to continue cooling treatment on the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated. As shown in table 1, the temperature value for cooling the food material cannot be higher than the lowest gelatinization temperature according to gelatinization temperature requirements of different food materials.

According to the embodiment of the application, the temperature of the food materials is detected by using the temperature detection assembly in the food material cooling stage, and the starch in the food materials can be aged and regenerated only when the temperature of the food materials is smaller than the lower limit of the gelatinization temperature range of the food materials. Like this, gas cools off in the pan through detecting temperature control negative pressure device at edible material cooling stage, and the pressure of negative pressure can be controlled to the accuracy, is guaranteeing the cooling effect and can not destroy edible material integrality, also can satisfy the starch ageing regeneration in the edible material simultaneously.

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, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

step S303, controlling a negative pressure device on the pot to work to form negative pressure in the pot so as to cool the cooked food material, so that starch in the food material is aged and regenerated;

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

The user can set the edible material temperature suitable for the user to eat according to the eating demand. The residual water 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 S311, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food;

step S312, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

step 313, controlling a negative pressure device on the pot to work to form negative pressure in the pot so as to cool the cooked food material, so that starch in the food material is aged and regenerated;

step S314, reheating the cooled food material;

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

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

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

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

The second temperature value is a default heating temperature value or a set temperature value, and because most of the resistant starch is reduced into gelatinized starch and only a small part of the resistant starch is not reduced under the condition of sufficient reheating temperature and time, the reheating energy (determined by the heating temperature and time length) is less than the energy of primary cooking, and the sugar control effect can be achieved. The default second temperature value is generally smaller than the minimum gelatinization temperature, and as shown in table 1 above, the reheating temperature value is preferably not higher than the minimum gelatinization temperature according to the gelatinization temperature requirements of different food materials. The user can also set a temperature value according to needs, and 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 view of a composition structure of a cooking pot according to an embodiment of the present application, and as shown in fig. 4A, the cooking pot includes:

a duct 401 provided at a side or a top of the cooking chamber 403 for providing an air discharge passage for the air pump;

the air pump 402 is arranged on the side or the top of the cooking cavity 403 and is used for manufacturing a low-pressure environment by using a negative pressure method, so that moisture in the food material is evaporated and absorbs heat, and the purpose of cooling is achieved;

a cooking chamber 403 for installing the air pump 402, the duct 401 and placing food;

a heating module 404 for heating the food material in the cooking cavity 403.

Fig. 4B is a schematic diagram of a relationship between time and heating temperature at each stage in the embodiment of the present application, as shown in fig. 4B, an abscissa axis is a time axis, and an ordinate axis is a temperature axis, where the time axis includes: a first stage 411, a second stage 412, a third stage 413, a fourth stage 414, and a fifth stage 415.

An embodiment of the present application provides a cooking method, where food materials are described by taking rice as an example, as shown in fig. 4C, the method includes:

step 401, heating the bottom of the cooking cavity by using a heating module to keep the water temperature at a certain temperature to obtain rice grains after water absorption;

in step 401, the change of the temperature of the food material with time is shown as the first stage in fig. 4B, and the water temperature is maintained at 50-60 ℃ (centigrade) in the first stage shown in fig. 4B. The cooked rice is placed in a cooking cavity 403 shown in fig. 4A, a heating module 404 shown in fig. 4A is used to keep the water temperature at 50-60 ℃, a temperature sensor is arranged in front of the cooking cavity and the heating module, and the temperature sensor maintains the temperature when detecting that the temperature reaches 50-60 ℃.

The stage is a water absorption stage, which can absorb a proper amount of water for rice grains to facilitate starch gelatinization in a later stage, and is a non-essential stage, and can be operated under negative pressure or not, for example, the stage can absorb water for rice and perform negative pressure treatment in the water absorption stage, wherein the time can be 10-20 min, the temperature can be 50-60 ℃, and the pressure value can be-60 to-30 kPa (Pa).

Step 402, boiling water by using a heating module, and heating and gelatinizing the rice grains after water absorption to obtain gelatinized rice;

in step 402, the change of the temperature of the food material with time is shown in the second stage of fig. 4B, and at this stage, the water is heated and boiled to obtain gelatinized rice. Gelatinization, which refers to gelatinization of starch, is to mix starch in water and heat it to a certain temperature, then the starch granules swell and collapse to form a viscous and uniform transparent paste solution. The gelatinized starch is more palatable in the aspects of viscosity, strength, toughness and the like, and is easier to be hydrolyzed by amylase, so the gelatinized starch is more beneficial to the digestion and absorption of a human body.

Step 403, reducing the temperature of the gelatinized rice by using an air pump pipeline to obtain cooled rice;

in step 403, as shown in the third stage of fig. 4B, the air pump 402 and the pipeline 401 shown in fig. 4A are used to pump the hot steam on the surface of the gelatinized rice to achieve the purpose of cooling, and a low-pressure environment is also created to evaporate and absorb the water in the cooked rice to achieve the purpose of cooling. In the process of cooling, the gelatinized rice starch can be aged and regenerated to generate resistant starch. The pressure in the stage is preferably-60 to-40 kPa, the cooling effect is not good if the vacuum degree is not enough, and the appearance of the cooked rice is not well affected if the vacuum degree is too high, so that the integrity of the cooked rice grains is damaged; the final temperature of the negative pressure cooling at this stage is preferably 30 ℃ or lower, and the lower the temperature, the better.

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

in step 404, the temperature of the food material is changed with time as shown in the fourth stage of fig. 4B, and the temperature of the cooled rice is maintained for a period of time, so that starch is continuously regenerated, and the gelatinized starch is gradually converted into resistant starch. And a low-temperature maintaining stage, wherein when the temperature reaches the end temperature, the negative pressure treatment is stopped, and the low-temperature maintaining stage is maintained for a certain time to continue the generation of the resistant starch. This stage is an optional stage, and the preferred embodiment is to maintain for 30min to 120 min. According to different requirements of users on the resistant starch, the low-sugar rice with different resistant starch contents can be obtained by controlling the cooling maintaining time.

And 405, reheating the low-sugar rice with the resistant starch content to obtain the low-sugar rice with original taste and temperature.

In step 405, the temperature of the food material changes with time as shown in the fifth stage of fig. 4B, and the cooked rice that has been cooled to generate new resistant starch is reheated by heating the bottom of the cooking cavity to restore the original taste and temperature of the cooked rice.

According to the embodiment of the application, the temperature of the gelatinized rice is reduced by using the air pump pipeline, the low-sugar rice with different resistant starch contents is obtained, and finally the low-sugar rice with the original taste and temperature is obtained by heating the low-sugar rice again. Therefore, the cooked rice has higher resistant starch content and is more suitable for people with hyperglycemia and people who want to lose weight and be healthy.

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 determining module 510, a cooking module 520, and a cooling module 530, where:

a 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 cooking module 520, configured to perform a cooking process on the food material in the specific mode, where the cooking process at least gelatinizes starch in the food material;

the cooling module 530 is used for controlling the negative pressure device on the pot to work to form negative pressure in the pot so as to cool the food materials after cooking treatment, so that the starch in the food materials is aged and regenerated.

In some embodiments, the cooling module includes a negative pressure sub-module and a maintaining sub-module, wherein the negative pressure sub-module is configured to stop heating the food material in the third stage, and control a negative pressure device on the pot to work to form a negative pressure in the pot so as to cool the cooked food material; a maintaining submodule for maintaining the cooling process in a fourth stage after the third stage such that starch in the food material is retrograded.

In some embodiments, the cooling module includes a first cooling sub-module, a temperature detection sub-module, and a second cooling sub-module, wherein:

the first cooling submodule is used for controlling a negative pressure device on the cooker to work to form negative pressure in the cooker so as to cool the cooked food;

the temperature detection submodule is used for detecting the temperature of the cooled food material;

the second cooling submodule is used for controlling the negative pressure device to continue to work if the temperature of the food material is higher than a first temperature value, cooling the cooked food material continuously until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, and the first temperature value is the lower limit of the gelatinization temperature range of the food material.

In some embodiments, the cooking apparatus further comprises a reheating module, configured to reheat the cooled food material so that the temperature of the food material 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 second temperature value until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The embodiment of the present application provides a cooking pot, and fig. 6A is the schematic diagram of the composition structure of the cooking pot that the embodiment of the present application provides, as shown in fig. 6A, cooking pot 600 includes operation control panel 601, heating element 602, negative pressure component 603 and control assembly 604, wherein:

the control panel 601 is used for detecting specific cooking operations;

the heating assembly 602 is configured to heat the food material to achieve cooking of the food material;

the negative pressure component 603 is used for cooling the cooked food material;

the control component 604 is configured to respond to the cooking operation when cooking the food material containing starch held in the cooking pot, and determine that the cooking pot enters a specific mode, where the specific mode is used to increase the content of resistant starch in the cooked food material; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and controlling the negative pressure assembly to cool the cooked food material, 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 wraps temperature detection component 605, wherein:

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

the control component 604 is further configured to control a negative pressure component to cool the cooked food material; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling a negative pressure assembly to continue cooling the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material;

the control component 604 is further configured to perform reheating treatment on the cooled food material; the temperature detection assembly detects the temperature of the food material subjected to the reheating treatment; if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The control component 604 is further configured to, in a third stage, control a negative pressure device on the pot to work in the pot to form negative pressure, so as to cool the food material after the cooking process; in a fourth stage, following the third stage, the control assembly is configured to maintain the cooling process such that starch in the food material is retrograded.

The control component 604 is further configured to perform reheating treatment on the cooled food material by controlling the heating component, so that the temperature of the food material is suitable for eating.

The present embodiment provides a negative pressure assembly 603, as shown in fig. 6C, the negative pressure assembly 603 includes a pipe 613 and an air pump 623, wherein:

the pipe 613 is used for providing an exhaust passage for the air pump;

the air pump 623 is used for pumping out air in the pot;

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;

in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material;

through control negative pressure device work on the pan is in form the negative pressure in the pan, in order to right the edible material after the culinary art is handled carries out cooling treatment, makes starch in the edible material is ageing to be regenerated.

2. The method of claim 1, wherein the step of forming negative pressure in the pot by controlling a negative pressure device on the pot to work so as to cool the cooked food material, so that starch in the food material is retrograded and regenerated comprises the following steps:

in the third stage, the food materials are stopped being heated, and negative pressure is formed in the pot by controlling a negative pressure device on the pot to work so as to cool the cooked food materials;

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

3. The method of claim 1, wherein the step of forming negative pressure in the pot by controlling a negative pressure device on the pot to work so as to cool the cooked food material, so that the starch in the food material is retrograded and regenerated comprises the following steps:

controlling a negative pressure device on the cooker to work to form negative pressure in the cooker so as to cool the cooked food;

detecting the temperature of the cooled food material;

if the temperature of the food material is higher than a first temperature value, controlling the negative pressure device to continuously work, and continuously cooling the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material.

4. The method of claim 1, 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.

5. The method of claim 4, wherein the reheating the cooled food material to a suitable temperature comprises:

carrying out reheating treatment on the cooled food material;

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

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

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

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

a control panel for detecting a specific cooking operation;

8. The pot as claimed in claim 7, wherein the control assembly is further configured to stop heating the food material in the third stage, and control the negative pressure device on the pot to work to form negative pressure in the pot so as to cool the cooked food material;

9. The cookware of claim 7, further comprising:

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

the control assembly is also used for controlling the negative pressure assembly to cool the cooked food material; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling a negative pressure assembly to continue cooling the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material;

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

10. The pot according to claim 7, wherein the negative pressure assembly comprises a pipe, an air pump, wherein:

the pipeline is used for providing an air exhaust channel for the air pump;

the air pump is used for pumping out the air in the pot.

11. 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 5.