CN114431699A

CN114431699A - Cooking equipment, cooking method, cooking device and storage medium

Info

Publication number: CN114431699A
Application number: CN202011215247.7A
Authority: CN
Inventors: 张豪; 龚艳玲; 李晶; 王丽英
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-11-04
Filing date: 2020-11-04
Publication date: 2022-05-06

Abstract

The application discloses cooking equipment, cooking method, device and storage medium, the cooking equipment comprises: the heating assembly is used for heating food materials in the steamer assembly in the equipment to enable starch in the food materials to be gelatinized; for reheating food material within the basket assembly such that the food material is cooked to a cooked state; the refrigeration assembly is used for cooling the steamer assembly, so that starch in the gelatinized food material is aged and regenerated; the control assembly is used for heating food materials in the food steamer assembly by using the heating assembly in a first stage under the condition that the equipment is detected to enter a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly is used for cooling the food steamer assembly; and in a third stage after the second stage, reheating the food materials in the food steamer assembly by using the heating assembly.

Description

Cooking equipment, cooking method, cooking device and storage medium

Technical Field

The embodiment of the application relates to the technical field of household appliances, and relates to but is not limited to cooking equipment, a cooking method, a cooking device and a storage medium.

Background

Resistant starch is a prebiotic, which, although not digestible by the human body itself, is available to the 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.

However, in the cooking process of the food material rich in starch, the original resistant starch in the food material is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the food material is low, and the digestible starch is increased.

Disclosure of Invention

In view of this, the embodiments of the present application provide a cooking apparatus, a cooking method, a cooking apparatus, and a storage medium.

In a first aspect, an embodiment of the present application provides a cooking apparatus, including: the heating assembly is used for heating food materials in the steamer assembly in the equipment to enable starch in the food materials to be gelatinized; the food steamer is used for reheating food materials in the food steamer assembly, so that the food materials in the food steamer assembly are cooked to be cooked; the refrigeration assembly is used for cooling the steamer assembly, so that starch in the gelatinized food material is aged and regenerated; the control assembly is used for heating food materials in the food steamer assembly by using the heating assembly in a first stage under the condition that the equipment is detected to enter a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly is used for cooling the food steamer assembly; and in a third stage after the second stage, reheating the food materials in the food steamer assembly by using the heating assembly.

In a second aspect, an embodiment of the present application provides a cooking method, including: under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material; in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

In a third aspect, an embodiment of the present application provides a cooking apparatus, including: the device comprises a preheating module, a control module and a control module, wherein the preheating module is used for heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage under the condition that the device is detected to enter a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material; the cooling module is used for cooling the steamer assembly by using a refrigeration assembly of the equipment in a second stage after the first stage so as to age and regenerate starch in the gelatinized food material; and the reheating module is used for reheating the food materials in the food steamer assembly by using the heating assembly in a third stage after the second stage, so that the food materials in the food steamer assembly are cooked to be cooked.

In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium, on which a computer program is stored, and the computer program, when executed by a processor, implements the steps in the cooking method described above.

In the embodiment of the application, food materials in a food steamer assembly of equipment are heated firstly in the specific mode, so that starch in the food materials is pre-gelatinized; and then, the food steamer assembly is cooled through a refrigerating assembly of the equipment, so that the starch in the food materials is aged and regenerated, the content of resistant starch is improved, the blood sugar can be effectively reduced, the satiety of people is increased, and the food steamer is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Drawings

Fig. 1 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure;

FIG. 2 is a schematic diagram of a cooking apparatus according to another embodiment of the present disclosure;

FIG. 3 is a schematic diagram of a cooking apparatus according to an embodiment of the present disclosure;

FIG. 4 is a schematic flow chart of a cooking method according to an embodiment of the present disclosure;

FIG. 5 is a schematic diagram of a cooking apparatus according to another embodiment of the present disclosure;

FIG. 6 is a schematic diagram of a cooking apparatus according to another embodiment of the present disclosure;

FIG. 7 is a schematic diagram of a cooking apparatus according to another embodiment of the present disclosure;

FIG. 8 is a schematic diagram of a cooking apparatus according to an embodiment of the present disclosure;

Detailed Description

The technical solution of the present application is further elaborated below with reference to the drawings and the embodiments.

Fig. 1 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 1, the cooking apparatus 100 includes:

a heating assembly 101, configured to heat food materials in a steamer assembly 102 in the apparatus 100, so that starch in the food materials is gelatinized; for reheating food material within the food basket assembly 102 such that the food material within the food basket assembly 102 is cooked to a cooked state;

wherein, heating element 101 can be the heating plate, food steamer subassembly 102 can be food steamer or steamer tray, heating element can be electromagnetic heating subassembly, the food steamer subassembly is located the culinary art intracavity of equipment, the culinary art chamber is the insulator, the food steamer subassembly is the conductor, heating element puncture culinary art chamber is direct right the food steamer subassembly heats, the edible material can be staple food or cooked food, and the edible material that uses starch as the main component is thought to be the edible material that is rich in starch, starch class edible material promptly.

The starch-containing food materials generally include the following types:

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

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

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

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

The refrigerating assembly 103 is used for cooling the steamer assembly 102, so that starch in the gelatinized food materials is aged and regenerated;

wherein, the refrigeration component 103 can be a semiconductor refrigeration piece.

A control component 104, configured to, in a first stage, heat the food material in the steamer component 102 by using the heating component 101, when it is detected that the apparatus 100 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly 103 is used for cooling the food steamer assembly 102; in a third stage after the second stage, the food materials in the food steamer assembly 102 are reheated by the heating assembly 101.

The cooking device can include but is not limited to an electric cooker, an electric stewpan, an electric pressure cooker, an electric steam cooker, an air fryer and the like, the control component can be a control chip of the cooking device, and the specific mode can be one of selectable functional modes of the cooking pot, such as a sugar control mode or a weight-reducing mode, and can also be a default working mode of the cooking pot; 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; the indigestion is beneficial to losing weight and can reduce the blood sugar fluctuation; the first stage can be considered as a stage of preheating the food steamer assembly to enable the food material to be gelatinized to a certain degree; the second stage may be considered as a cooling stage for cooling the gelatinized food material, and the third stage may be considered as a heating stage by the heating means.

Starch granules swell, crack, and eventually form a uniform paste called gelatinization (gelatinization) when heated in water (typically 60 to 80 degrees celsius (c)). 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.

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. The degree of retrogradation is affected by the degree of gelatinization, and the higher the degree of gelatinization, the more likely retrogradation occurs. The degree of burn-in is affected by the temperature level and the length of time that the temperature reduction process is performed. The execution time of the cooling process affects the time for the starch in the gelatinized food material to become resistant starch, and further affects the content of the resistant starch in the food material.

In the embodiment of the application, food materials in a food steamer assembly of equipment are heated firstly in the specific mode, so that starch in the food materials is pre-gelatinized; then, the food steamer assembly is cooled through the refrigerating assembly of the equipment, so that starch in the food materials is aged and regenerated, the content of resistant starch is improved, the blood sugar can be effectively reduced, the satiety of people is increased, and the food steamer assembly is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Fig. 2 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 2, the cooking apparatus 200 includes:

a heating assembly 201, configured to heat food materials in a steamer assembly 202 in the apparatus 200, so that starch in the food materials is gelatinized; for reheating food material within the food steamer assembly 202 such that the food material within the food steamer assembly 202 is cooked to a cooked state;

the refrigerating assembly 203 is used for cooling the steamer assembly 202, so that starch in the gelatinized food materials is aged and regenerated;

the transmission assembly 204 is used for injecting the obtained water into the food steamer assembly 202 through a channel 205 so as to cool the food materials;

the transmission component 204 may provide power to transmit the obtained water to a channel 205, and the channel 205 may be located on an upper cover of the apparatus 200, a side wall of the steamer assembly 202, or a bottom of the steamer assembly 202.

A control component 206, configured to, in a first stage, heat the food material in the steamer component 202 by using the heating component 201, when it is detected that the apparatus 200 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly 203 is used for cooling the food steamer assembly 202, and the transmission assembly 204 is used for injecting the obtained water into the food steamer assembly 202 through the channel 205; in a third stage after the second stage, the food material in the food steamer assembly 202 is reheated by the heating assembly 201.

In the embodiment of the application, the food steamer assembly can be cooled through the refrigerating assembly, so that the food materials in the food steamer assembly can be cooled indirectly, the obtained water can be injected into the food steamer assembly through the transmission assembly, the food materials can be cooled directly, the cooling efficiency of the food materials can be further improved, the food materials are aged and regenerated, and the content of resistant starch in the food materials is further improved; in addition, the channel can be arranged at a plurality of different positions, and the diversity and flexibility of the channel position arrangement are increased.

Fig. 3 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 3, the cooking apparatus 300 includes:

a heating assembly 301, configured to heat food materials in a steamer assembly 302 in the apparatus 300, so that starch in the food materials is gelatinized; for reheating food material within the basket assembly 302 such that the food material within the basket assembly 302 is cooked to a cooked state;

the refrigerating assembly 303 is used for cooling the steamer assembly 302, so that starch in the gelatinized food materials is aged and regenerated;

a water supply assembly 304 connected to the transport assembly 305 for supplying water to the transport assembly 305.

Wherein the water supply assembly 304 may be a water tank, a water box, etc.

The transmission assembly 305 is used for injecting the obtained water into the food steamer assembly 302 through a channel 306 so as to cool the food materials;

a control component 307, configured to, in a first stage, heat the food material in the steamer component 302 by using the heating component 301, when it is detected that the apparatus 300 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly 303 is used for cooling the food steamer assembly 302, the transmission assembly 305 is used for acquiring water in the water supply assembly 304, and the acquired water is injected into the food steamer assembly 302 through the channel 306; in a third stage after the second stage, the food materials in the food steamer assembly 302 are reheated by the heating assembly 301.

In the embodiment of the application, through the water supply assembly of equipment self-carrying, can be more conveniently pour into the steamer subassembly with water through the passageway in, improved cooking equipment's intelligent and convenience.

In one embodiment, referring to fig. 3, the apparatus comprises:

the refrigerating assembly 303 is used for cooling the steamer assembly 302, so that starch in the gelatinized food materials is aged and regenerated; the water supply assembly is used for cooling the water in the water supply assembly 304 to obtain cooled water;

a water supply assembly 304 for supplying cooled water to the transport assembly 305.

The transmission component 305 is connected with the water supply component 304 and is used for injecting the obtained water cooled by the water into the food steamer component 302 through a channel 306 so as to cool the food materials;

a control component 307, configured to, in a first stage, heat the food material in the steamer component 302 by using the heating component 301, when it is detected that the apparatus 300 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly 303 is used for cooling the steamer assembly 302, and the refrigeration assembly 303 is used for cooling water in the water supply assembly 304 to obtain cooled water; acquiring the cooled water in the water supply assembly 304 by using the transmission assembly 305, and injecting the acquired cooled water into the food steamer assembly 302 through the channel 306; in a third stage after the second stage, the food materials in the food steamer assembly 302 are reheated by the heating assembly 301.

In the embodiment of the application, the food material in the food steamer assembly can be indirectly cooled through the cooling assembly by cooling the food steamer assembly, and the water in the water supply assembly can be cooled through the cooling assembly to obtain cooled water; the transmission assembly injects the cooled water into the food steamer assembly, and directly cools the food materials, and the lower the temperature is, the larger the degree of aging retrogradation of the food materials is, and the more the content of the generated resistant starch is, so that the water in the water supply assembly is cooled, the cooling efficiency of the food materials can be further improved, the aging retrogradation of the food materials is realized, and the content of the resistant starch in the food materials is further improved.

In one embodiment, referring to fig. 3, the apparatus comprises:

a water supply assembly 304 for supplying water to the transport assembly 305.

The transmission assembly 305 is connected with the water supply assembly 304 and is used for cooling the obtained water to obtain cooled water; the water cooling device is used for injecting the cooled water into the food steamer assembly 302 so as to cool the food materials;

the transmission assembly 305 may have a refrigeration function, and is configured to cool the obtained water.

A control component 307 for injecting cooled water into the food steamer component 302 by means of the transmission component 305 in a fourth phase before the first phase in case it is detected that the apparatus 300 enters a specific mode; in the first stage, the food materials in the steamer assembly 302 are heated by the heating assembly 301; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly 303 is used for cooling the food steamer assembly 302; acquiring water in the water supply assembly 304 by using the transmission assembly 305, cooling the acquired water to obtain cooled water, and injecting the cooled water into the food steamer assembly 302 through the channel 306; in a third stage after the second stage, the food materials in the food steamer assembly 302 are reheated by the heating assembly 301.

In the embodiment of the application, the food material in the food steamer assembly can be cooled indirectly by the cooling assembly, the obtained water can be cooled by the transmission assembly to obtain cooled water, the cooled water is injected into the food steamer assembly, and the food material is directly cooled; in addition, the food materials are cooled by adopting cooled water before the food materials are heated, so that starch particles in the starch in the food materials are connected more tightly due to the cooled water, the crystal structure is more, and the content of the generated resistant starch is further improved.

Fig. 4 is a schematic flow chart of an implementation of a cooking method provided in an embodiment of the present application, and as shown in fig. 4, the method includes:

step 402: under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step 404: in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

step 406: in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

The embodiment of the present application further provides a cooking method, which includes steps S502 to S508:

step S502: under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S504: in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

step S506: in the second stage, the obtained water is injected into the food steamer component through a channel by using a transmission component of the equipment so as to cool the food materials;

step S508: in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

In this application embodiment, not only can cool down the food steamer subassembly through the refrigeration subassembly to indirectly cool down the edible material in the food steamer subassembly, can also pour into the food steamer subassembly through the transmission subassembly with the water that acquires into, directly cool down the edible material, thereby can further improve the cooling efficiency of eating the material, let eat the material and take place ageing regeneration, further improve the resistant starch content in eating the material.

An embodiment of the present application further provides a cooking method, including steps S602 to S610:

step S602: under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S604: in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

step S606: acquiring water provided by a water supply assembly of the equipment by using the transmission assembly;

step S608: in the second stage, the obtained water is injected into the food steamer component through a channel by using a transmission component of the equipment so as to cool the food materials;

step S610: in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

An embodiment of the present application further provides a cooking method, including steps S702 to S712:

step S702: under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S704: in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

step S706: acquiring water provided by a water supply assembly of the equipment by using the transmission assembly;

step S708: in the second stage, the refrigeration assembly is utilized to cool the water in the water supply assembly to obtain cooled water;

step S710: injecting the obtained cooled water into the food steamer component through a channel by using a transmission component of the equipment so as to cool the food materials;

step S712: in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

An embodiment of the present application further provides a cooking method, including steps S802 to S814:

step S802: acquiring water provided by a water supply assembly of the equipment by using the transmission assembly;

step S804: cooling the obtained water by using a transmission assembly of the equipment to obtain cooled water;

step S806: in the case of detecting that the equipment enters a specific mode, injecting cooled water into the food steamer assembly by using the transmission assembly in a fourth stage before the first stage;

step S808: in the first stage, heating food materials in a steamer assembly of the equipment by using a heating assembly of the equipment to gelatinize starch in the food materials; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S810: in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

step S812: injecting the cooled water into the food steamer assembly through a channel to cool the food materials;

step S814: in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

In the embodiment of the application, the food material in the food steamer assembly can be cooled indirectly by the cooling assembly, the obtained water can be cooled by the transmission assembly to obtain cooled water, the cooled water is injected into the food steamer assembly, and the food material is directly cooled; (ii) a In addition, the food materials are cooled by adopting cooled water before the food materials are heated, so that starch particles in the starch in the food materials are connected more tightly due to the cooled water, the crystal structure is more, and the content of the generated resistant starch is further improved.

Fig. 5 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and referring to fig. 5, the cooking apparatus 500 may include: upper cover 501, steamer assembly 502, cooking chamber 503, heating assembly 504, transmission assembly 505, channel 506 and water supply assembly 507, wherein:

the water supply assembly 507 is connected to a channel 506 through a transmission assembly 505 for injecting water in the water supply assembly 507 into the cooking chamber 503 or the food steamer assembly 502, and the channel 506 can be arranged on the upper cover 501 or on the side wall or the bottom of the cooking chamber 503. Meanwhile, when heating element 504 is operated, food in food steamer 502 or food steamer 502 can be directly heated through cooking chamber 503, for example, heating element 504 can be an electromagnetic heating element, cooking chamber 503 is a non-conductive material, food steamer 502 is a conductive material, and heating element 504 can penetrate through cooking chamber 503 to directly heat food steamer 502.

The embodiment of the application provides a cooking method, which is applied to cooking equipment shown in fig. 5, and the method comprises the following steps:

step 11: putting food materials such as rice and the like into a food steamer assembly, and starting a cooking program;

step 12: starting the heating assembly to ensure that the rice in the steamer assembly is partially gelatinized;

wherein the relationship between different cooking temperatures and the resistant starch content of the final rice is shown in the following table 1:

TABLE 1

Referring to table 1, the resistant starch content of the rice was relatively high, 16.69%, at a cooking temperature of 100 ℃ and a cooking time of 10min, and similarly, the relationship between the different cooking times and the resistant starch content of the final rice is shown in table 2 below:

TABLE 2

Referring to table 2, the content of resistant starch of the rice was relatively high, 16.69%, at a cooking temperature of 100 ℃ for a cooking time of 10 min.

Step 13: and (3) starting the transmission assembly, pumping water out of the water supply assembly, injecting the water into the steamer assembly, cooling the water and the rice to below 50 ℃ by contacting water in the water injection process, setting the water injection amount according to the rice amount, wherein the rice-water ratio is generally 1: 1.1-1: 1.6.

Step 14: the transmission assembly stops working, the heating assembly works, and the rice is cooked to be cooked.

In the embodiment of the application, the gelatinized rice starch is at a lower temperature, the broken hydrogen bonds of starch molecules after gelatinization are recombined, the molecules are changed into an orderly-arranged structure again, the reaction is the aging and retrogradation of the rice, and the starch after aging and retrogradation is changed into resistant starch. Therefore, the gelatinized rice can be aged and regenerated by cooling treatment, so that resistant starch is generated, and the content of the resistant starch in the rice is increased.

After the rice surface is pre-gelatinized and aged, a regular starch crystalline layer is formed on the surface, and the internal starch is embedded to delay the digestion of the starch, so that the content of resistant starch is increased.

An embodiment of the present application further provides a cooking method, which is applied to the cooking apparatus shown in fig. 5, and the method includes:

step 21: putting rice into a food steamer assembly, and starting a cooking program;

step 22: the transmission assembly with the refrigeration function is started, water in the water supply assembly is cooled to water lower than the normal temperature and is injected into the food steamer assembly, and the water is contacted with the rice to cool the rice to below the room temperature. The cooling process may be performed either before or at the start of the cooking program.

The effect of water temperature on the resistant starch content is shown in table 3 below:

TABLE 3

Referring to table 3, the resistant starch content was relatively high at 11.41% at a water temperature of 4 ℃.

Step 23: the transmission assembly with the refrigeration function stops working, and the heating assembly works to cook the rice.

Fig. 6 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure, and referring to fig. 6, the cooking apparatus 600 may include: upper cover 601, food steamer assembly 602, cooking chamber 603, heating component 604 and refrigeration component 605, wherein:

the refrigeration assembly 605 cools the food steamer assembly 602, thereby cooling the food material (e.g., rice) in the food steamer assembly 602.

The embodiment of the application provides a cooking method, which is applied to a cooking device shown in fig. 6, and the method comprises the following steps:

step 31: putting rice and water into a cooking cavity, and starting a cooking program;

wherein the cooking cavity may be an inner pan.

Step 32: starting the heating assembly to heat the water in the steamer assembly to enable the rice to be gelatinized;

it will be appreciated that the more complete the gelatinization, the more resistant starch is produced during the subsequent cooking process, which can be calculated from the cooking time, and the gelatinization of rice is related to the final resistant starch content as shown in table 4 below:

TABLE 4

Degree of gelatinization	Content of resistant starch%
		30％	8.23
50％	12.69
		80％	14.41
98％	16.97

Referring to table 4, in the case that the degree of gelatinization of rice was 98%, the content of resistant starch of rice was relatively high, 16.97%.

Step 33: the heating component stops working, the refrigerating component is started, and the rice is cooled and refrigerated to enable the temperature of the rice to reach below 50 ℃.

The relationship between the rice refrigeration end point temperature and the final resistant starch content is shown in the following table 5, and the rice refrigeration end point temperature is also called as rice end point temperature, and can be understood as the lowest temperature which can be reached by rice under the condition of cooling and refrigerating the rice.

TABLE 5

End point temperature of rice	Content of resistant starch%
		50℃	8.63
30℃	14.60
		18℃	16.69
4℃	18.58

Referring to table 5, the resistant starch content of the cooked rice was relatively high, 18.58%, at a cooked rice finish temperature of 4 ℃.

Step 34: and stopping the operation of the refrigerating assembly, operating the heating assembly, cooking the rice to be cooked if the rice is not completely gelatinized, and heating the rice to a palatable temperature higher than 40 ℃ if the rice is completely gelatinized.

According to the embodiment of the application, rice in the steamer assembly is heated to be partially gelatinized, and then water is added to quickly cool the rice so as to age and rise the starch, and then the rice with high resistant starch content can be obtained by cooking.

Fig. 7 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and referring to fig. 7, the cooking apparatus 700 may include: a top cover 701, a steamer assembly 702, a cooking chamber 703, a heating assembly 704, a cooling assembly 705, a transport assembly 706, a channel 707, and a water supply assembly 708.

The embodiment of the application provides a cooking method, which is applied to cooking equipment shown in fig. 7, and the method comprises the following steps:

step 41: putting rice into a food steamer assembly, and starting a cooking program;

step 42: the heating assembly is started to heat and bake the rice in the steamer assembly;

step 43: the transmission assembly and the refrigeration assembly are started simultaneously, the refrigeration assembly is used for cooling water in the water supply assembly into water lower than the normal temperature, the water is injected into the food steamer assembly through the transmission assembly, the water is in contact with rice, and meanwhile, the food steamer assembly is cooled through the refrigeration assembly, so that the rice is cooled.

Step 44: the transmission assembly and the refrigeration assembly stop working, and the heating assembly works to cook the rice.

According to the embodiment of the application, rice in the steamer assembly is heated to enable the surface of the steamer assembly to be gelatinized, then water is added to enable the rice to be quickly cooled to enable starch to be aged and raised, and then the rice with high resistant starch content can be obtained by cooking.

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 cooking devices; of course, the implementation can also be realized through a specific logic circuit; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 8 is a schematic structural diagram of a cooking apparatus in an embodiment of the present application, and as shown in fig. 8, the cooking apparatus 800 includes a preheating module 801, a cooling module 802, and a reheating module 803, where:

the preheating module 801 is configured to, in a first stage, heat food materials in a steamer assembly of the device by using a heating assembly of the device when it is detected that the device enters a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

a cooling module 802, configured to cool the steamer assembly by using a refrigeration assembly of the device in a second stage after the first stage, so that starch in the gelatinized food material is aged and regenerated;

a reheating module 803, configured to, in a third stage after the second stage, reheat the food material in the steamer assembly by using the heating assembly, so that the food material in the steamer assembly is cooked to be cooked.

In one embodiment, the apparatus further comprises: and the first re-cooling module is used for injecting the obtained water into the food steamer assembly through a channel by utilizing the transmission assembly of the equipment in the second stage so as to cool the food materials.

In one embodiment, the apparatus further comprises: and the acquisition module is used for acquiring water provided by a water supply component of the equipment by utilizing the transmission component.

In one embodiment, the apparatus further comprises: the second re-cooling module is used for cooling the water in the water supply assembly by using the refrigeration assembly in the second stage to obtain cooled water;

correspondingly, the first re-cooling module is used for injecting the obtained cooled water into the food steamer assembly through a channel by using a transmission assembly of the equipment.

In one embodiment, the first desuperheating module is configured to cool the obtained water by using a transmission component of the device to obtain cooled water; and injecting the cooled water into the food steamer assembly through a channel.

In one embodiment, the apparatus further comprises: and the third re-cooling module is used for injecting the cooled water into the food steamer component by utilizing the transmission component in a fourth stage before the first stage.

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

It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a standalone product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus 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.

Correspondingly, the present application provides a computer readable storage medium, on which a computer program is stored, which when executed by a processor implements the steps in the cooking method provided in the above embodiments.

Here, it should be noted that: the above description of the storage medium and device embodiments is similar to the description of the method embodiments above, with similar advantageous effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be 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 advantages and disadvantages of the embodiments.

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

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

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment. In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus 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 methods disclosed in the several method embodiments provided in the present application may be combined arbitrarily without conflict to obtain new method embodiments. Features disclosed in several of the product embodiments provided in the present application may be combined in any combination to yield new product embodiments without conflict. The features disclosed in the several method or apparatus embodiments provided in the present application may be combined arbitrarily, without conflict, to arrive at new method embodiments or apparatus embodiments.

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

Claims

1. A cooking apparatus, characterized in that the apparatus comprises:

the heating assembly is used for heating food materials in the steamer assembly in the equipment to enable starch in the food materials to be gelatinized; the food steamer is used for reheating food materials in the food steamer assembly, so that the food materials in the food steamer assembly are cooked to be cooked;

the refrigeration assembly is used for cooling the steamer assembly, so that starch in the gelatinized food material is aged and regenerated;

the control assembly is used for heating food materials in the food steamer assembly by using the heating assembly in a first stage under the condition that the equipment is detected to enter a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration assembly is used for cooling the food steamer assembly; and in a third stage after the second stage, reheating the food materials in the food steamer assembly by using the heating assembly.

2. The apparatus of claim 1, further comprising:

the transmission assembly is used for injecting the obtained water into the food steamer assembly through a channel so as to cool the food materials;

correspondingly, the control component is used for injecting the obtained water into the food steamer component through the channel by utilizing the transmission component in the second stage.

3. The apparatus of claim 2, wherein the channel is located in an upper cover of the apparatus;

alternatively, the channel is located in a side wall of the food steamer assembly;

alternatively, the channel is located at the bottom of the basket assembly.

4. The apparatus of claim 2, further comprising:

and the water supply assembly is connected with the transmission assembly and is used for supplying water to the transmission assembly.

5. The apparatus of claim 4,

the control assembly is also used for cooling the water in the water supply assembly by using the refrigeration assembly in the second stage to obtain cooled water;

correspondingly, the transmission assembly is used for injecting the obtained cooled water into the food steamer assembly in the second stage so as to cool the food materials.

6. The device according to claim 2, wherein the transmission assembly is configured to cool the obtained water to obtain cooled water; and the water used for cooling is injected into the food steamer assembly so as to cool the food materials.

7. The apparatus according to claim 5 or 6,

the control component is used for injecting cooled water into the food steamer component by utilizing the transmission component in a fourth stage before the first stage.

8. The apparatus of claim 7, wherein the heating assembly is an electromagnetic heating assembly, the basket assembly is located within a cooking cavity of the apparatus, the cooking cavity is an insulator, and the basket assembly is a conductor.

9. A cooking method, applied to a cooking apparatus, the method comprising:

under the condition that the device is detected to enter a specific mode, heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage to enable starch in the food materials to be gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

in a second stage after the first stage, cooling the steamer assembly by using a refrigeration assembly of the equipment to age and regenerate the starch in the gelatinized food material;

in a third stage after the second stage, the food materials in the food steamer assembly are reheated by the heating assembly, so that the food materials in the food steamer assembly are cooked to be cooked.

10. The method of claim 9, further comprising:

and in the second stage, the obtained water is injected into the food steamer component through a channel by utilizing the transmission component of the equipment so as to cool the food materials.

11. The method of claim 10, further comprising:

and acquiring water provided by a water supply component of the equipment by utilizing the transmission component.

12. The method of claim 11, further comprising:

in the second stage, the refrigeration assembly is utilized to cool the water in the water supply assembly to obtain cooled water;

correspondingly, the transmission assembly of the equipment is utilized to inject the obtained water into the food steamer assembly through a channel, and the method comprises the following steps:

and injecting the obtained cooled water into the food steamer component through a channel by using a transmission component of the equipment.

13. The method of claim 10, wherein the injecting the captured water into the basket assembly through a passage using a transfer assembly of the apparatus comprises:

cooling the obtained water by using a transmission assembly of the equipment to obtain cooled water;

and injecting the cooled water into the food steamer assembly through a channel.

14. The method according to claim 12 or 13, characterized in that the method further comprises:

and in a fourth stage before the first stage, injecting cooled water into the food steamer assembly by using the transmission assembly.

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

the device comprises a preheating module, a control module and a control module, wherein the preheating module is used for heating food materials in a steamer assembly of the device by using a heating assembly of the device in a first stage under the condition that the device is detected to enter a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

the cooling module is used for cooling the steamer assembly by using a refrigeration assembly of the equipment in a second stage after the first stage so as to age and regenerate starch in the gelatinized food material;

and the reheating module is used for reheating the food materials in the food steamer assembly by using the heating assembly in a third stage after the second stage, so that the food materials in the food steamer assembly are cooked to be cooked.

16. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the cooking method according to any one of claims 9 to 14.