CN114431700A

CN114431700A - Cooking equipment, cooking method, cooking device and storage medium

Info

Publication number: CN114431700A
Application number: CN202011219393.7A
Authority: CN
Inventors: 龚艳玲; 张豪; 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: 2020-11-04
Filing date: 2020-11-04
Publication date: 2022-05-06

Abstract

The application discloses cooking equipment, a method, a device and a storage medium, wherein the cooking equipment comprises: the transmission assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment so as to enable starch in food materials in the cooking cavity to be gelatinized; injecting the obtained water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated; the heating assembly is used for reheating food materials; the control assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment by using the transmission assembly in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in food materials in the cooking cavity is gelatinized; in a second stage after the first stage, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated; and in a third stage after the second stage, the food material is heated by 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 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 transmission assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment so as to enable starch in food materials in the cooking cavity to be gelatinized; injecting the obtained water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated; the heating assembly is used for reheating the food material; the control assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment by using the transmission assembly in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in food materials in the cooking cavity is 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, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated; and in a third stage after the second stage, the food material is heated by the heating assembly.

In a second aspect, an embodiment of the present application provides a cooking method, including: under the condition that the cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; 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, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated; and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

In a third aspect, an embodiment of the present application provides a cooking apparatus, including: the preheating module is used for injecting the obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in food materials in the cooking cavity 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 injecting the obtained water into the cooking cavity by using the transmission assembly in a second stage after the first stage so as to age and regenerate the starch in the gelatinized food material; and the reheating module is used for heating the food material by using a heating assembly of the cooking equipment in a third stage after the second stage.

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, in the specific mode, food materials are subjected to steam heating treatment to pre-gelatinize starch in the food materials; and then, the gelatinized food materials are cooled by adding water for leaching, so that the starch in the food materials is aged and regenerated, a regular starch crystalline layer is formed on the surface of the rice, the internal starch is embedded, and the digestion of the rice is delayed, so that the content of resistant starch is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the rice is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Drawings

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

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

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

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

fig. 9 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

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

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

the transmission assembly 101a is used for injecting the obtained steam into a cooking cavity of the cooking equipment, so that starch in food materials in the cooking cavity is gelatinized; injecting the obtained water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated;

wherein the transmission assembly may include a transmission channel and a telescopic tube, and may be used to inject the foodstuffs, water, steam, etc. into the cooking cavity through the transmission channel and the telescopic tube.

A heating assembly 102a for reheating the food material;

wherein the heating assembly may be a heating plate.

The control component 103a is used for injecting the obtained steam into a cooking cavity of the cooking device 100a by using the transmission component 101a in a first stage under the condition that the cooking device 100a is detected to enter a specific mode, so that starch in food materials in the cooking cavity is 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, injecting the obtained water into the cooking cavity by using the transmission assembly 101a, so that the starch in the gelatinized food material is aged and regenerated; in a third stage after the second stage, the food material is heated by the heating assembly 102 a.

The cooking equipment 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, and the specific mode can be one of selectable functional modes of the cooking pot, such as a sugar control mode or a weight-losing 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 regarded as a stage of preheating by using steam generated by the steam assembly to enable the food materials to be gelatinized to a certain degree, and the stage enables water in the cooking cavity to be heated rapidly to generate steam; 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.

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

a control panel 101b for detecting a specific cooking operation;

wherein, the control panel 101b can be provided with a function key of a sugar control mode or a weight reducing mode, and the function key is used as a key of a specific mode; the specific cooking operation may be a pressing of a function key of the sugar control mode or the weight loss mode, and the cooking apparatus is set to enter the specific mode by selecting the function key of the sugar control mode when the user is operating the cooking apparatus.

The transmission assembly 102b is used for injecting the obtained food material containing starch into a cooking cavity of the cooking equipment; injecting the obtained steam into the cooking cavity to preheat the food material; injecting the obtained water into the cooking cavity to cool the food materials;

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-rich food material, i.e., a starch-based food material.

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 heating component 103b is used for reheating the food material;

the control component 104b is configured to, in a first stage, inject the obtained steam into a cooking cavity of the cooking device 100b by using the transmission component 102b, so as to gelatinize starch in food materials in the cooking cavity, when it is detected that the cooking device 100b 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, injecting the obtained water into the cooking cavity by using the transmission assembly 102b, so that the starch in the gelatinized food material is aged and regenerated; in a third stage after the second stage, the food material is heated by the heating assembly 103 b.

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 control panel 201 for detecting a specific cooking operation;

the transmission assembly 202 is used for injecting the obtained food material containing the starch into a cooking cavity of the cooking equipment; injecting the obtained steam into a cooking cavity of the cooking equipment to gelatinize starch in food materials in the cooking cavity; injecting the obtained water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated;

the heating assembly 203 is used for reheating the food material;

the control component 204 is used for injecting the obtained steam into a cooking cavity of the cooking device 200 by using the transmission component 202 in a first stage under the condition that the cooking device 200 is detected to enter a specific mode, so that starch in food materials in the cooking cavity is 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, injecting the obtained cooled water into the cooking cavity by using the transmission assembly 202, so that the starch in the gelatinized food material is aged and regenerated; in a third stage after the second stage, the food material is heated by the heating assembly 203.

A food supply assembly 205 connected to the transmission assembly 202 through a first channel for supplying food to the transmission assembly 202;

wherein, supply edible material subassembly can be rice case, flour case and bean case etc. correspondingly, edible material can be rice, face, beans etc..

A water supply assembly 206 connected to the transport assembly 202 via a second channel for supplying water to the transport assembly 202.

Wherein the water supply assembly can be a water tank, a water box or other water supply equipment; the water supply assembly can be integrally designed with the refrigeration assembly, so that the water supply assembly has a refrigeration function, and can be independently designed with the refrigeration assembly and used for cooling water in the water supply assembly to obtain cooled water, wherein the cooled water can be water with the temperature lower than the normal temperature, and the normal temperature can be 25 ℃; the water supply assembly may be a chilled water tank and the water supply assembly 206 may provide chilled water to the transport assembly 202.

A steam assembly 207 connected to the delivery assembly 202 through a third channel for generating steam from the water in the water supply assembly 206 and providing the steam to the delivery assembly 202.

Wherein, the steam assembly 207 can be a steam generator or the like; the transmission assembly 202 can provide power and channels to transmit food and water from the food supply assembly 205 and the water supply assembly 206 to the cooking cavity, and meanwhile, the transmission assembly 202 can also pump out the water in the cooking cavity to the outside for discharge.

The steam assembly 207 may be located at an upper cover of the cooking apparatus; the steam assembly 207 may also be located on the outer side wall of the cooking chamber; the steam assembly 207 may also be located at the bottom of the cooking chamber.

In the embodiment of the application, the food material supplying component, the water supplying component and the steam component are arranged on the cooking equipment, so that the food material, water and steam can be injected into the cooking cavity more conveniently through the channel at different cooking stages, and the intelligence and the convenience of the cooking equipment are improved; in addition, as the lower the temperature is, the greater the degree of retrogradation of the food material is, the more the content of the generated resistant starch is, the more the water in the water supply assembly is cooled to obtain cooled water, and the cooled water is injected into the cooking cavity through the transmission assembly, so that the temperature of the food material can be further reduced, the retrogradation of the food material is realized, and the content of the resistant starch in the food material is further increased; and the position of the steam assembly on the cooking apparatus can be more flexible and diversified.

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 control panel 301 for detecting a specific cooking operation;

a food supply assembly 305 connected to the transmission assembly 302 via a first channel for supplying food to the transmission assembly 302;

a steam component 307 connected to the delivery component 302 via a third channel for generating steam from water in the water supply component 306 and providing steam to the delivery component 302.

A water supply assembly 306 connected to the transfer assembly 302 through a second channel for supplying cooled water to the transfer assembly 302;

in the case that the water supply assembly and the refrigeration assembly are designed independently, the water supply assembly 306 may be connected to the refrigeration assembly 308, and the refrigeration assembly 308 is used for refrigerating water in the water supply assembly 306.

The transmission assembly 302 is configured to inject the obtained food material containing starch into a cooking cavity of the cooking apparatus 300; injecting the obtained steam into the cooking cavity to preheat the food material; injecting the obtained cooled water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated;

a heating component 303, configured to reheat the food material;

the control component 304 is configured to, in a first stage, inject the obtained steam into a cooking cavity of the cooking device 300 by using the transmission component 302, so as to gelatinize starch in food materials in the cooking cavity, when it is detected that the cooking device 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, injecting the obtained water into the cooking cavity by using the transmission assembly 302, so that the starch in the gelatinized food materials is aged and regenerated; in a third stage after the second stage, the food material is heated by the heating assembly 303; in a fourth stage prior to the first stage, the obtained cooled water is injected into the cooking cavity by means of the transfer assembly 302.

In the embodiment of the application, water in the water supply assembly can be refrigerated through the refrigeration assembly connected with the water supply assembly, so that the diversity of refrigeration modes is improved; the food materials are cooled by adopting cooled water before being subjected to steam heating, so that starch particles in the food materials are more tightly connected and have more crystal structures due to the cooled water treatment, the content of resistant starch is higher, the food materials have higher content of resistant starch after being cooked into rice, and the food materials are more suitable for hyperglycemia crowds and crowds who lose weight and pursue health.

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 cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; 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, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated;

step 406: and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

The embodiment of the present application further provides a cooking method, including steps S502 to S514:

step S502: acquiring food materials provided by a food material supply assembly of the cooking equipment through a first channel by using the transmission assembly;

step S504: acquiring steam provided by a steam component of the cooking equipment through a third channel by using the transmission component;

step S506: acquiring water provided by a water supply assembly of the cooking device through a second channel by using the transmission assembly;

wherein the steam assembly may be located at an upper cover of the cooking apparatus; the steam assembly may also be located on an outer sidewall of the cooking chamber; the steam component can also be positioned at the bottom of the cooking cavity, and the position of the steam component on the cooking equipment can be more flexible and diversified.

Step S508: injecting the obtained food material containing starch into the cooking cavity by using the transmission assembly.

Step S510: under the condition that the cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S512: in a second stage after the first stage, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated;

step S514: and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

In this application embodiment, through the confession by cooking equipment is eaten material subassembly, water supply assembly and steam subassembly, can pour into the culinary art intracavity with edible material, water and steam in different culinary art stages more conveniently through the passageway, improved cooking equipment's intelligence and convenience.

An embodiment of the present application further provides a cooking method, including steps S602 to S616:

step S602: acquiring food materials provided by a food material supply assembly of the cooking equipment through a first channel by using the transmission assembly;

step S604: obtaining steam provided by a steam component of the cooking device through a third channel by using the transmission component;

step S606: and cooling the water in the water supply assembly to obtain cooled water.

Step S608: obtaining the cooled water provided by a water supply assembly of the cooking device through a second channel by using the transmission assembly;

step S610: injecting the obtained food material containing starch into the cooking cavity by using the transmission assembly.

Step S612: under the condition that the cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S614: in a second stage after the first stage, injecting the obtained cooled water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated;

step S616: and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

In the embodiment of the application, the lower the temperature is, the larger the degree of the food material aging and retrogradation is, and the more the content of the generated resistant starch is, so that the water in the water supply assembly can be cooled to obtain cooled water, and the cooled water is injected into the cooking cavity through the transmission assembly, so that the temperature of the food material can be further reduced, the food material aging and retrogradation is realized, and the content of the resistant starch in the food material is further improved.

The embodiment of the present application further provides a cooking method, including steps S702 to S718:

step S702: acquiring food materials provided by a food material supply assembly of the cooking equipment through a first channel by using the transmission assembly;

step S704: acquiring steam provided by a steam component of the cooking equipment through a third channel by using the transmission component;

step S706: and cooling the water in the water supply assembly of the cooking equipment to obtain cooled water.

Step S708: obtaining the cooled water provided by a water supply assembly through a second channel by using the transmission assembly;

step S710: injecting the obtained food material containing starch into the cooking cavity by using the transmission assembly.

Step S712: and in a fourth stage before the first stage, cooling the food material by using the cooled water.

Step S714: under the condition that the cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; the specific mode is used for increasing the content of resistant starch in the cooked food material;

step S716: in a second stage after the first stage, injecting the obtained cooled water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated;

step S718: and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

In the embodiment of the application, the food materials are cooled by adopting cooled water before the food materials are subjected to steam heating, so that starch in the food materials is treated by the cooled water, starch particles are connected more tightly, the crystal structure is more, the content of resistant starch is higher, the content of the resistant starch is higher after the food materials are cooked into rice, and the food is more suitable for hyperglycemia crowds and crowds who lose weight and pursue health to eat.

The rice is an important staple food raw material in China, the starch content of the rice reaches 60-70%, the speed of glucose generation by eating and hydrolyzing after cooking and cooking is high, the digestion and absorption rate 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. Researches show that if the resistant starch in the rice is high, the increase of blood sugar can be well delayed, and the risk of hyperglycemia can be relieved after long-term eating. During the cooking process of rice, the original resistant starch in the rice is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the rice is low, and the digestible starch is increased.

Fig. 5 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and referring to fig. 5, the cooking apparatus further includes a food supply material assembly 504, a water supply assembly 505, and a transmission assembly in addition to an upper cover 501, a cooking cavity 502, and a heating assembly 503, and the transmission assembly may include a transmission channel 5061 and a telescopic tube 5062, where:

the food supply assembly 504 is used for supplying food 508 to the cooking cavity 502, the food supply assembly 504 can be a rice box, a flour box or a bean box, and correspondingly, the food 508 can be rice, flour or beans; the water supply assembly 505 may be a water tank; the rice bin and the water bin may be connected with the bellows 5062 through a transfer passage 5061, respectively; the transfer passage 5061 can provide power and a passage to transfer the rice and water from the rice bin and the water tank to the telescopic tube 5062 respectively, and the transfer passage 5061 can also draw out the water 507 in the cooking cavity 502 to the outside for discharging; the extension tube 5062 may be mounted to the upper cover 501 and may be received in the upper cover 501 or lowered to the bottom of the cooking chamber 502 (inner pot).

The embodiment of the application provides a cooking method, which is applied to the cooking equipment shown in fig. 5, and the method can comprise 3 steps of steam heating, temperature reduction and cooking:

step 1: heating rice with steam to make rice surface gelatinized to a certain extent;

firstly, can put into the rice in the pot after, add water to the thickness that submerges 2 rice of bottom, if the water yield is too little, because of the rice loss that absorbs water in the later stage heating process, lead to being not enough to produce steam, can't carry out steam heating, if the water yield is too much, the rice grain soaks too much, and surface gelatinization effect is wayward, probably makes partial rice grain gelatinization excessive, and the whole effect of rice grain is poor.

Then, the heating assembly 503 is activated to control the temperature of the bottom of the cooking cavity 502 (inner pot) to be between 60 and 120 ℃ and the cooking time to be between 1 and 15 min. Table 1 shows the content of resistant starch at different temperatures and different cooking times, and referring to table 1, different temperatures and different cooking times can achieve different resistant starch producing effects at this stage, and the effect of producing resistant starch by heating at 80 ℃ for 6min is better.

TABLE 1

Serial number	Temperature (. degree. C.)	Time (min)	Resistant starch content (%)
				1	60	10	10.6
2	80	8	11.6
				3	80	6	14.4
4	100	4	11.2

Step 2: washing and cooling the rice which is gelatinized to a certain degree by using water, so that the starch on the surface is quickly cooled, and the starch is aged and regenerated to generate resistant starch;

at this stage, the heating assembly 503 stops heating, the telescopic pipe 5062 injects water from the water tank into the bottom of the pot, the water is only over large rice, then the air is injected to make the water and the rice roll in the inner pot, the rice washing water is discharged after the rice rolls for 1 to 6min, the heated rice is cooled, the rice is aged and regenerated to generate resistant starch, and on the other hand, dust attached to the surface of the rice can be removed through cleaning. In the case of cooking wash-free rice, the injected water does not need to be drained, and the rinsing cold water directly enters the cooking stage of the step 3 after rolling for 1 to 6 min.

And step 3: cooking rice into edible rice.

At this stage, a proper amount of water is injected to cook the rice, and the cooking process includes a temperature rise stage, a boiling stage and a stewing stage.

This application embodiment can be through a small amount of water cooking, and the steam of production makes the rice take place the gelatinization of certain degree, and the rethread adds water and washes rice and make rice rapid cooling make starch ageing regeneration, cooks the rice that can obtain high resistant starch content again, reaches the effect that delays the blood sugar and promote, satisfies hyperglycemia, low energy person's of intaking demand.

Fig. 6 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, referring to fig. 6, the cooking apparatus further includes a food supply component 604, a water supply component 605, a steam component 606 and a transmission component in addition to the upper cover 601, the cooking cavity 602 and the heating component 603, and the transmission component may include a transmission channel 6071 and a telescopic tube 6072, where:

the food supply assembly 604 is used for supplying food 609 to the cooking cavity 602, the food supply assembly 604 can be a rice box, a flour box or a bean box, and correspondingly, the food 609 can be rice, flour or beans; the water supply assembly 605 may be a water tank; the steam component 606 can be a steam generator; the rice box and the water tank can be respectively connected with a telescopic pipe 6072 through a transmission channel 6071; the transmission channel 6071 can provide power and a channel to transmit the rice and the water from the rice box and the water tank to the telescopic pipe 6072 respectively, and meanwhile, the transmission channel 6071 can also pump out the water 608 in the cooking cavity 602 to the outside for discharging; the extension tube 6072 can be mounted on the upper cover 601 and can be retracted into the upper cover 601 or lowered to the bottom of the cooking chamber 602 (inner pot).

The embodiment of the application provides a cooking method, which is applied to cooking equipment shown in fig. 6, and the method can comprise 4 steps of rice adding, steam heating, temperature reduction and cooking:

step 1: a proper amount of rice is added into the cooking cavity 602;

step 2: steam is generated by the steam assembly 606 connected to the water supply assembly 605 to steam-heat the rice in the cooking chamber 603 (inner pot) through the transfer passage 6071 and the telescopic tube 6072. The steam temperature is 80-120 deg.C, and the cooking time is controlled to be 1-15 min. Table 2 shows the resistant starch content at different temperatures and different cooking times, and referring to table 2, different temperatures and different cooking times can achieve different resistant starch generating effects at this stage, and the effect of heating at 100 ℃ for 10min is better.

TABLE 2

And step 3: stopping steam heating, pouring water into the bottom of a boiler (the bottom of cooking chamber 602) through flexible pipe 6072 with water from the water tank, water is over the big rice can, then pour into the air and make water and rice roll in interior pot, arrange the rice washing water after rolling 1 to 6min for the rice after the heating is cooled down, ageing regeneration generates resistant starch, and on the other hand gets rid of the adnexed dust in rice surface through the washing. Under the condition of cooking the wash-free rice, the injected water does not need to be discharged, and the rinsing cold water directly enters the cooking stage after rolling for 1 to 6 min.

And 4, step 4: injecting proper amount of water to cook the rice, wherein the cooking process comprises a temperature rise stage, a boiling stage and a stewing stage.

The rice is subjected to steam heating treatment firstly, so that the rice is pre-gelatinized, and then is cooled by adding water to drip, so that the rice is subjected to aging retrogradation reaction, a regular starch crystalline layer is formed on the surface of the rice, and the internal starch is embedded to delay the digestion of the rice, so that the content of resistant starch is increased.

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 further includes a water supply assembly 704, a steam assembly 705 and a transmission assembly, which may include a transmission channel 7061 and a telescopic tube 7062, in addition to the upper cover 701, the cooking cavity 702 and the heating assembly 703, wherein:

the water supply assembly 704 may be a water tank; the steam component 705 may be a steam generator, the water supply component 704 is connected to the transmission channel 7061 through the steam component 705, and is used for introducing water or steam (the steam component can heat water to become steam) into the cooking cavity 702 (inner pot), as shown in fig. 7, the transmission channel 7061 may be on the upper cover 701, or may be on the side wall or bottom of the inner pot (not shown in fig. 7); the water tank can be connected with a telescopic tube 7062 through a transmission channel 7061; the transmission channel 7061 can provide power and a channel to transmit water from the water tank to the extension tube 7062, and meanwhile, the transmission channel 7061 can also pump water in the cooking cavity 702 to the outside for discharge; the extension tube 7062 may be mounted on the upper cover 701 and may be received in the upper cover 701 or lowered to the bottom of the cooking chamber 702 (inner pot).

The embodiment of the application provides a cooking method, which is applied to cooking equipment shown in fig. 7, and the method can comprise 4 steps of rice adding, steam heating, temperature reduction and cooking:

step 1: rice is put into the cooking cavity 702 (inner pot) and a cooking procedure is started;

step 2: the steam assembly 705 is started, water enters the steam assembly 705 from the water tank and is heated to form steam, the steam assembly 705 controls the steam temperature to be between 90 and 140 ℃, and the cooking time is controlled to be 1 to 15 min. The cooking temperature and cooking time are preset by the cooking program at this stage, so that rice with different resistant starch contents can be obtained. Table 3 shows the resistant starch content for the same cooking time at different cooking temperatures, see table 3, at which different cooking temperatures achieve different resistant starch producing effects.

TABLE 3

Correspondingly, table 4 shows the resistant starch content at different cooking times at the same cooking temperature, see table 4, at which different cooking times will achieve different resistant starch producing effects.

TABLE 4

And step 3: the heating in the steam assembly 705 is stopped and water continues to be drawn from the water tank and injected into the bottom of the kettle at a rate set according to the amount of rice added, typically in a ratio of 1:1.1 to 1: 1.6.

And 4, step 4: the steam assembly 705 is deactivated and the heating assembly 703 is activated to cook the rice.

The gelatinized rice starch has the advantages that under 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 rice, and the starch after aging and retrogradation becomes resistant starch. Therefore, the gelatinized rice can be aged and regenerated by cooling treatment, so that resistant starch is generated, and the content of the resistant starch in the rice is increased.

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.

According to the embodiment of the application, the rice surface is gelatinized through steam pretreatment, the rice is quickly cooled by adding water to age and rise the starch, and then the rice with high resistant starch content can be obtained through cooking.

Fig. 8 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and referring to fig. 8, the cooking apparatus 800 includes an upper cover 801, a cooking cavity 802, a heating assembly 803, a water supply assembly 804, and a transmission assembly 805, where:

the water supply assembly 804 can have a refrigeration function, the water supply assembly does not have the refrigeration function, but is connected with the refrigeration assembly, so that the refrigeration of the water in the water supply assembly 804 can be realized, the temperature of the refrigerated water is lower than the normal temperature, and the lower the temperature is, the better the refrigeration is; the transfer assembly 805 is used to introduce the cooled water into the cooking chamber 802.

The embodiment of the application provides a cooking method, which is applied to the cooking equipment shown in fig. 8, and the method can comprise 2 steps of treating rice with cold water and cooking:

step 1: soaking rice in cold water or washing rice with cold water;

wherein, table 5 shows the content of resistant starch at different cold water temperatures and different soaking time periods, referring to table 5, different cold water temperatures and soaking time periods can achieve different resistant starch generating effects at this stage.

TABLE 5

And 2, step: the heating assembly 803 operates to cook the rice to a cooked state.

According to the embodiment of the application, the rice starch is processed by cold water in a mode of washing or soaking the rice by ice water, so that the starch granules are connected more tightly and have more crystal structures, the content of resistant starch is higher, the rice has higher content of resistant starch after being cooked into rice, and the rice is more suitable for hyperglycemia crowds and crowds who lose weight and pursue health to eat.

The embodiment of the application provides a cooking method applied to a cooking device shown in fig. 5, and the method can comprise 2 steps of processing rice by cold water and cooking:

step 1: carrying out cold water treatment on rice;

the rice cold water treatment can be cold water rice washing, cold water soaking or combination of the two, table 6 shows the content of resistant starch under different cold water treatment modes, different cold water temperatures and different soaking time periods, and referring to table 6, at this stage, different cold water treatment modes, different cold water temperatures and different soaking time periods can achieve different resistant starch generation effects.

TABLE 6

As can be seen from Table 6, the resistant starch of the rice was improved by cooking after cold water treatment of the rice.

Step 2: the heating assembly 503 operates to cook the rice to a cooked state.

According to the embodiment of the application, the rice starch is treated by cold water in a way of washing or soaking the rice by ice water, so that the starch granules are connected more tightly and have more crystal structures, and the content of resistant starch is higher, and the rice has higher content of resistant starch after being cooked into rice, so that the rice is more suitable for hyperglycemia crowds and crowds who lose weight and pursue health; in addition, cooking equipment can realize advancing rice automatically and washing rice automatically, has improved cooking equipment's intellectuality.

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. 9 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and as shown in fig. 9, the cooking apparatus 900 includes a preheating module 901, a cooling module 902, and a reheating module 903, where:

the preheating module 901 is configured to, in a first stage, inject the obtained steam into a cooking cavity of the cooking device by using a transmission component of the cooking device when it is detected that the cooking device enters a specific mode, so that starch in food materials in the cooking cavity is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

a cooling module 902, configured to, in a second stage after the first stage, inject the obtained water into the cooking cavity by using the transmission assembly, so that starch in the gelatinized food material is aged and regenerated;

a reheating module 903, configured to perform heating processing on the food material by using a heating component of the cooking apparatus in a third stage after the second stage.

In one embodiment, the apparatus further comprises: the acquisition module is used for acquiring food materials provided by a food material supply assembly of the cooking equipment through a first channel by using the transmission assembly; acquiring water provided by a water supply assembly of the cooking device through a second channel by using the transmission assembly; and acquiring steam provided by a steam assembly of the cooking device through a third channel by using the transmission assembly.

In one embodiment, the apparatus further comprises: and the control module is used for cooling the water in the water supply assembly to obtain the cooled water.

In one embodiment, the apparatus further comprises: and the control module is used for cooling the water in the water supply assembly by using the refrigeration assembly connected with the water supply assembly to obtain the cooled water.

In one embodiment, the control module is configured to inject the obtained starch-containing food material into the cooking cavity using the transmission assembly.

In one embodiment, the control module is configured to inject the obtained cooled water into the cooking cavity by using the transmission assembly.

In an embodiment, the control module is configured to, in a fourth stage before the first stage, perform cooling treatment on the food material by using the cooled water.

In one embodiment, the steam assembly is located on an upper lid of the cooking apparatus.

In one embodiment, the steam assembly is located on an outer sidewall of the cooking chamber.

In one embodiment, the steam assembly is located at the bottom of the cooking chamber.

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 merits of the embodiments.

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

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

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

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes 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 transmission assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment so as to enable starch in food materials in the cooking cavity to be gelatinized; injecting the obtained water into the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated;

the heating assembly is used for reheating the food material;

the control assembly is used for injecting the obtained steam into a cooking cavity of the cooking equipment by using the transmission assembly in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in food materials in the cooking cavity is 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, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated; and in a third stage after the second stage, the food material is heated by the heating assembly.

2. The apparatus of claim 1, further comprising:

the transmission assembly is further used for injecting the obtained food material containing the starch into the cooking cavity.

3. The apparatus of claim 2, further comprising:

the food supply component is connected with the transmission component through a first channel and used for supplying food to the transmission component;

the water supply assembly is connected with the transmission assembly through a second channel and is used for supplying water to the transmission assembly;

and the steam assembly is connected with the transmission assembly through a third channel and is used for generating steam by using water in the water supply assembly and providing the steam to the transmission assembly.

4. The apparatus of claim 3, wherein the water supply assembly is further configured to cool water inside the water supply assembly to obtain cooled water.

5. The apparatus of claim 4, wherein the transfer assembly is configured to inject the captured cooled water into the cooking cavity to retrogradation starch in the gelatinized food material.

6. The apparatus of claim 5,

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

7. The apparatus of claim 1, wherein the steam assembly is located on an upper lid of the cooking apparatus;

alternatively, the steam assembly is located on an outer side wall of the cooking cavity;

alternatively, the steam assembly is located at the bottom of the cooking chamber.

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

under the condition that the cooking equipment is detected to enter a specific mode, injecting obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage, and pasting starch in food materials in the cooking cavity; 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, injecting the obtained water into the cooking cavity by using the transmission assembly, so that the starch in the gelatinized food material is aged and regenerated;

and in a third stage after the second stage, heating the food material by using a heating assembly of the cooking equipment.

9. The method of claim 8, further comprising:

injecting the obtained food material containing starch into the cooking cavity by using the transmission assembly.

10. The method of claim 9, further comprising:

acquiring food materials provided by a food material supply assembly of the cooking equipment through a first channel by using the transmission assembly;

acquiring water provided by a water supply assembly of the cooking device through a second channel by using the transmission assembly;

and acquiring steam provided by a steam assembly of the cooking device through a third channel by using the transmission assembly.

11. The method of claim 10, further comprising:

cooling the water in the water supply assembly to obtain cooled water;

correspondingly, the injecting the obtained water into the cooking cavity by using the transmission assembly comprises:

injecting the obtained cooled water into the cooking cavity by using the transmission assembly.

12. The method of claim 11, further comprising:

and in a fourth stage before the first stage, cooling the food material by using the cooled water.

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

the preheating module is used for injecting the obtained steam into a cooking cavity of the cooking equipment by using a transmission assembly of the cooking equipment in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in food materials in the cooking cavity 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 injecting the obtained water into the cooking cavity by using the transmission assembly in a second stage after the first stage so as to age and regenerate the starch in the gelatinized food material;

and the reheating module is used for heating the food material by using a heating assembly of the cooking equipment in a third stage after the second stage.

14. 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 8 to 12.