JP2007282700A - Cooking system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking system capable of systemizing and managing the time, temperature and pressure of cooking in accordance with various cooking methods, shortening the time of especially stew cooking which used to be time-taking heavy work needing stirring work, eliminating the labor thereof and reducing food material loss. <P>SOLUTION: The cooking system comprises: a heating means for heating the bottom of a cooking pot; a cooling means for cooling overheat by the heating means; a steam adjusting means for adjusting steam inside the cooking pot; first to third temperature detection sensors for respectively detecting the temperature of the pot bottom, the temperature inside the pot and a core temperature; a pressure sensor for detecting a pressure inside the cooking pot; a time measuring means; and first and second control means for controlling the operations of the heating means, the cooling means and the steam adjusting means on the basis of detected values from the time measuring means and the respective sensors according to the time, the temperature and the pressure inputted by an input means. The input means is set so that one or more values of the temperature, the pressure and the time are inputted in accordance with a cooking mode. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking system, and more particularly to a cooking system that executes a cooking process based on time, temperature, pressure, and the like set according to a cooking mode.

There are various methods for cooking ingredients such as “baking”, “steaming”, “simmering”, “boiling”, and “frying”. In some cases, cooking may be completed by each of these cooking methods. However, in many cases, cooking is finally completed by combining these cooking methods in each step. Thus, even when different cooking methods are required in each process, it is convenient if all the processes can be performed with one cooker. However, since the “fry” method uses a large amount of oil, it cannot be performed in the same cooking device as other cooking methods. There is no cooker that can be used.
In particular, when cooking in a large amount, if the cooking device is changed, a large amount of food in the cooking device must be transferred to another cooking device, which requires a great deal of labor and time. In large-scale cooking, “pan”, “rotary pot”, “tilting pan”, “soup kettle”, etc. are used properly according to cooking characteristics. Of these, the “rotary kettle” has been used in most cooking methods such as “boil”, “boil”, and “sauté”.

  However, it is difficult to control the temperature of the “rotary pot”, and since it is a cooking operation while stirring, accurate time management cannot be performed. In addition, when using a “rotary pot”, there is a tendency for food to be burnt or boiled by stirring the ingredients, resulting in a large loss of ingredients. Such a “rotary kettle” is extremely hard work for the user because the user has to constantly stir to prevent the food from being burnt.

Then, the invention which can perform effectively the cooking method called "baking" which sprays the heated air on a foodstuff and cooks is proposed. For example, the cooker described in Patent Document 1 can prevent air from being biased toward food (cooked material) and can evenly cook by adjusting the flow of air in the heating chamber. This convection oven enables effective "baking" cooking.
However, in the convection oven described in Patent Document 1, even though heated air can be efficiently blown onto the object to be cooked, the temperature of the heated air cannot be adjusted in accordance with the object to be cooked. In addition, the convection oven described in Patent Document 1 has an oven function and a steam function, but when used in a “boiled” cooking method such as boiled food, curry or stew, a long cooking time is required. It becomes.

JP 2002-364852 A

  The present invention has been made to solve the above-described problems of the prior art, and can systematically manage cooking time, temperature, and pressure according to various cooking methods. Therefore, the present invention provides a cooking system that can reduce cooking loss in a short period of time and without requiring labor, which is a heavy labor that requires stirring work.

  The invention which concerns on Claim 1 is a cooking system which cooks a to-be-cooked object in the cooking pan which has a lid | cover and can seal an inside, Comprising: The heating means which heats the bottom of a cooking pan, and cools the overheating by the said heating means Cooling means, steam adjusting means for adjusting the steam in the cooking pan by discharging steam from the cooking pan, a first temperature detection sensor for detecting the pan bottom temperature of the cooking pan, and detecting the temperature in the pan of the cooking pan A second temperature detection sensor, a third temperature detection sensor for detecting the core temperature of the object to be cooked accommodated in the cooking pan, a pressure sensor for detecting the pressure in the cooking pan, and a time measuring means for measuring time, Input means for inputting desired time, temperature and pressure, and heating means and cooling means based on the detection values from the time measuring means and the first to third temperature detection sensors according to the time and temperature inputted by the input means. To control the operation of In accordance with the time and pressure input by the control means and the input means, the operation of the steam adjusting means is controlled based on the detection values from the time measuring means and the pressure sensor, and in cooperation with the first control means for pressure control A cooking system, wherein the input means is set to input one or more values of temperature, pressure and time according to the cooking mode. About.

  According to a second aspect of the present invention, the input means further inputs a water amount value to be supplied into the cooking pan, is provided with a water supply means for supplying water into the cooking pan with a stop valve, and is supplied into the cooking pan. And a third control means for opening and closing a stop valve of the water supply means based on the detection value from the time measurement means and the water quantity sensor in accordance with the time and the water quantity input by the input means. The cooking system according to claim 1, further comprising:

  The invention according to claim 3 is a recipe information storage means in which recipe information in which one or a plurality of values of time, temperature, pressure and water amount corresponding to the cooking mode is preset is stored with a cooking name. And the input means selects a desired cooking name from the recipe information storage means, and according to the recipe information with the selected cooking name, the control means includes a heating means, a cooling means, and a steam adjustment. The cooking system according to claim 1 or 2, wherein the means or the water supply means is controlled.

  The invention according to claim 4 is characterized in that the input means or the recipe information storage means is one or more of time, temperature, pressure, and amount of water for each process, with each cooking mode as a process in cooking requiring a plurality of cooking modes. The cooking system according to any one of claims 1 to 3, wherein the value is set to be inputted.

  The invention according to claim 5 is characterized in that each control means temporarily stops control after the end of each process and starts control in the next process in response to an instruction to start the next process from the input means. The cooking system according to 4.

  The invention according to claim 6 is characterized in that the input means inputs each instruction on a preset display screen and screen transition touch panel. Relating to cooking systems.

  A seventh aspect of the present invention relates to the cooking system according to any one of the first to sixth aspects, further comprising recording means for recording values detected by the various sensors in time series.

  The invention according to claim 8 is characterized in that the recipe information storage means stores a value inputted according to a cooking mode from the input means with a cooking name as recipe information. The cooking system according to any one of the above.

  According to the first aspect of the present invention, the first and second control means, according to the time, temperature and pressure input by the input means according to the cooking mode, time measurement means, first to third temperature detection sensors, and Since the operation of the heating means, the cooling means and the steam adjustment means is controlled based on the detection value by the pressure sensor, the cooking is systematized and managed at a preset time, temperature and pressure according to the cooking mode. Can reduce food loss. The cooker only needs to prepare the ingredients, add ingredients and seasonings in sequence, or stir for a short period of time.If the lid is closed, automatic operation cooking is performed. Thus, there is no need for the practitioner to cut down, and labor costs can be reduced without requiring labor.

  According to the second aspect of the invention, the third control means operates the water supply means based on the detection value by the time measuring means and the water amount sensor according to the time and the water amount input by the input means according to the cooking mode. Since the amount of water can be kept constant, seasoning can be added while water is being supplied, further reducing time and opening time of the lid. Therefore, heat loss can be reduced.

  According to the invention which concerns on Claim 3, a desired cooking name is selected from the recipe information storage means in which the recipe information by which time, temperature, pressure, etc. were previously decided according to cooking mode was attached | subjected and stored. By controlling each means according to the recipe information of this cooking name, the cooking can be systematized and managed using the time, temperature and pressure preset according to the cooking mode. Regardless of the ability of the practitioner, it is always possible to finish the dish in the best condition. The practitioner does not need to set the cooking time by himself / herself, and can further reduce the labor cost by reducing the time required for cooking without requiring labor.

  According to the invention which concerns on Claim 4, in the cooking completed by requiring several cooking modes, by inputting a value for every process by making each cooking mode into each process, time, temperature, and pressure in a series of processes Etc. can be managed as a system.

  According to the invention which concerns on Claim 5, when a control is once stopped when each process is complete | finished, a cook implements corrections, such as confirming the finishing condition in each process and adding a seasoning Even if there is room and preparation for the next process is not yet completed, preparation can be made at the pace of the cook.

  According to the invention which concerns on Claim 6, by inputting a numerical value and an instruction | indication with the touchscreen of the preset display screen and screen transition, input is easy, there is no burden, and time is also shortened. Can do.

  According to the seventh aspect of the present invention, the values detected by the various sensors are recorded in time series, so that the count management is easy if the data during cooking is collected by taking it into an external PC (personal computer). Thus, TT (temperature and time) management important in practicing HACCP (Hazard Analysis Critical Control Point) can be reliably performed.

  According to the invention which concerns on Claim 8, the value input according to the cooking mode from the input means attaches | subjects a cooking name as recipe information, and memorize | stores in a recipe information storage means, without setting again at the time of next cooking. The stored recipe information can be read out by the cooking name and cooking can be started immediately.

Hereinafter, a preferred embodiment of a cooking system according to the present invention will be described with reference to the drawings. This cooking system manages each process when different cooking processes such as “baking”, “sautéing”, “simmering”, “boiling”, “pressure cooking”, “heat storage cooking” are performed in one cooking device. In particular, it is characterized in that pressure control is added to control of temperature and time.
FIG. 1 is a block diagram showing a system configuration of an example of an embodiment of a cooking system according to the present invention. FIG. 2 is a perspective view showing an example of a cooking apparatus for executing the cooking system according to the present invention. FIG. 3 is a right side view showing the cooking apparatus of FIG. 2 as viewed from the right side.

  The cooking device (1) includes a cooking pan (2) that is a container for storing the food to be cooked, a main body (3), a heating means (4) for heating the bottom of the cooking pan (2), A lid (5), a cooling means (6) for cooling the heating means (4), a steam adjusting means (7) for generating and supplying or discharging steam, and a stop valve for water or hot water It has water supply means (8) for supplying, and also includes first to third temperature detection sensors (11, 12, 13), a pressure sensor (14), and first to third control means (21, 22, 23). , Recording means (24), time measuring means (25), and input means (27).

  A 1st temperature detection sensor (11) detects the temperature (pan bottom temperature) of a heating means (4). The second temperature detection sensor (12) detects the temperature in the cooking pan (2) (the temperature in the pan). A 3rd temperature detection sensor (13) detects the center temperature (core temperature) of the foodstuffs which are the to-be-cooked objects accommodated in a cooking pan (2). The pressure sensor (14) is connected to the second control means (22) and the recording means (24), and detects the pressure in the cooking pan (2). The first control means (21) is connected to the first to third temperature detection sensors (11, 12, 13) and controls the operation of the heating means (4) and the cooling means (6). The second control means (22) is connected to the pressure sensor (14) and controls the steam adjustment means (7). The third control means (23) is connected to the water amount sensor (15) and controls the water supply means (8). The recording means (24) records the temperature, pressure and water amount detected by the first to third temperature detection sensors (11, 12, 13), the pressure sensor (14) and the water amount sensor (15), respectively. The time measuring means (25) measures various control timings by the first to third control means (21, 22, 23).

  The first to third control means (21, 22, 23) are connected to the input means (27) and the recipe information storage means (31), obtain instructions regarding the cooking method from the input means (27), and Information on the cooking method stored in the recipe information storage means (31) is acquired from the recipe information storage means (31), and various controls are performed based on the information. Moreover, a 1st control means (21) controls the action | operation of the buzzer and lid | cover part (5) which are not shown in figure. The input means (27) inputs various instructions by pressing a button in the screen displayed on the touch panel in a liquid crystal screen touch panel format. In order to input various instructions using such a touch panel, a program for defining display screen contents and screen transition is set in the input means (27). As a result, the input of each numerical value and instruction becomes easy, there is no burden on the cooker, and the time is shortened. A voice display may be added to the screen display, or voice input may be performed.

  Note that the pressure in the cooking pan (2) is adjusted by the heating means (4) and the steam adjusting means (7). That is, the pressure is affected by the heating by the heating means (4) and rises when heated, and the steam is discharged by the steam adjusting means (7) and falls.

In the cooking system configured as described above, the first to third control means (21, 22, 23) are set in the information according to the information acquired from the input means (27) or the recipe information storage means (31). Temperature values and pressures detected by the first to third temperature detection sensors (11, 12, 13), the pressure sensor (14), and the water amount sensor (15), respectively, so that the time, temperature, pressure, and amount of water are maintained. The operation and stop of the heating means (4), the cooling means (6), the steam adjusting means (7) and the water supply means (8) are controlled based on the value and the water amount value.
For example, the first control means (21) acquires an instruction to set to 100 ° C. from the input means (27), and sets the temperature value detected by the first to third temperature detection sensors (11, 12, 13). Based on this, the operation and stop of the heating means (4) are controlled. At this time, if the temperature value detected by the first to third temperature detection sensors (11, 12, 13) is lower than the preset temperature value (100 ° C.), the heating means (4) is turned on. If the temperature is high, the heating means (4) is stopped or the cooling means (6) is operated.

Further, the second control means (22) is based on the pressure value detected by the pressure sensor (14) according to the information acquired from the recipe information storage means (31) (for example, the pressure is set to 40 kPa), for example, The steam control means (7) is controlled to discharge or stop the steam, and the control of the first control means (21) is urged, and the heating means (4) is transmitted via the first control means (21). ) And the cooling means (6) are operated or stopped.
Further, the third control means (23) acquires the instruction (for example, supply of 10L of water) acquired from the input means (27), and based on the water amount value detected by the water amount sensor (15), the water supply means The amount of water to be supplied is adjusted by opening and closing the stop valve provided in (8).

  In the cooking system configured as described above, the cooking methods are classified into four “cooking modes” of “baked and fried”, “pressure cooking”, “heat storage cooking”, and “boiled and boiled”. “Bake” and “sauté” can be carried out at the same temperature setting, and “simmering” and “boil” can be carried out at the same temperature and water volume setting, so they are classified into the same classification. In the “Fry” mode, cooking is possible by controlling the pan bottom temperature. In the “pressure cooking” mode, cooking can be performed by adjusting the heating temperature and steam according to the set pressure. In the “boiled and boiled” mode, cooking is possible by controlling the temperature in the pan (water temperature). Further, a “skip” mode is set in which it is possible to arbitrarily move to the next step even during cooking. In any cooking mode, especially when it is desired to cook while measuring the core temperature inside the object to be cooked, the core temperature value can be additionally set.

  Here, “thermal storage cooking” means that the bottom of the pan that is heated and stored by the heating means (4) during cooking, that is, cooking in the cooking modes of “baking and frying”, “pressure cooking” and “simmering and cooking” The cooking is performed after the heating means (4) stops operating. "Heat storage cooking" is performed either in a state where pressure is applied with the lid (5) closed or in a state where the lid (5) is opened. Therefore, in “heat storage cooking” with the lid (5) closed, cooking is performed by controlling the set time and pressure, and in “heat storage cooking” with the lid (5) opened. Cooked by being controlled at a set time.

  Next, in the cooking apparatus (1) that executes the cooking system according to the present invention, an operation in the case of cooking according to the cooking method input from the input means (27) will be described based on FIG. 1 and FIG. Here, a case where a cooking method (process) required for “chicken curry” is set will be described as an example. The cooking pot (2) will be described as an example with a full capacity of 80L.

FIG. 4 is a screen transition diagram showing an example of a series of screens displayed on the input means when the cooking method is input and set from the input means. FIG. 5 is a layout diagram illustrating an example of a screen displayed on the input unit when the current time is input from the input unit.
First, when the cooking apparatus (1) is turned on, the TOP screen (51) is displayed on the input means (27). When the “Clock” button on the TOP screen (51) is selected, the screen transits to the clock setting screen (59). When the current date and time are input, time information is transmitted to the time measuring means (25). The setting of the current time in the time measuring means (25) does not have to be performed for each power input by storing the time information in the memory.

  Next, returning to the TOP screen (51), when the “cooking” button is selected, the screen transitions to the setting list screen (53). When the “Step 1” button is selected, the screen transits to the cooking setting screen (55). After “Cooking Mode” “Frying” is selected as Step 1 of “Chicken Curry” and the set values for cooking time (5 minutes) and temperature (300 ° C.) are entered from the numeric keypad, the setting list screen is displayed. Return to (53). At this time, “Step 1” on the setting list screen (53) displays “Fry” for the cooking method, “5” for the time, and “300” for the temperature.

  Next, after the “Step 2” button is selected and the screen changes to the cooking setting screen (55), “Cooking mode” “Pressure cooking” is selected, and the cooking time (20 minutes) and pressure (40 kPa) are input. Return to the setting list screen (53) (step 3). In “Step 2” of the setting list screen (53), “pressure cooking” as the cooking method, “20” as the time, and “40” as the pressure are displayed. Moreover, although not illustrated in the cooking setting screen (55), the amount of water (34L) supplied before “pressure cooking” is also input.

  Next, the “process 3” button is selected and a transition is made to the cooking setting screen (55). After “thermal cooking” of “cooking mode” is selected and the cooking time (10 minutes) is input, the setting list screen ( Return to 53). In “Step 3” of the setting list screen (53), “heat storage cooking” is displayed as the cooking method. In addition, in the cooking of “chicken curry”, since the above three steps are sufficient, no input is made in “step 4”.

  Next, when the “return” button is selected on the setting list screen (53), the screen shifts to the cooking START screen (57). The display of “chicken curry” at the top of the screen 59 is displayed by selecting “write to memory” and registering it on a cooking name registration screen (not shown). The setting contents of this “chicken curry” can also be registered on the memory writing contents confirmation screen (not shown) by selecting “memory writing” on the screen 59. At this time, the setting content of “chicken curry” from the input means (27) is stored in the recipe information storage means (31). If the recipe information set in this way is stored in the recipe information storage means (31), at the next cooking, the stored recipe information can be read and set immediately without being set again. The read contents can be executed as they are, and the set values can be appropriately changed in the same manner as at the time of setting.

FIG. 6 is a display screen transition diagram showing an example of a series of screens displayed on the input means after the start of cooking.
Next, when the “START” button on the cooking START screen (57) is pressed, cooking is started and a transition is made to the in-cooking screen (61). On the cooking screen (61), the cooking method, time, pressure, and the like in each process set as the cooking method of “chicken curry” are displayed. In the cooking START screen (57), since “AUTO” is set and the “START” button is selected, the set steps 1 to 3 are sequentially performed, but “STEP” is set. In some cases, each time the process is completed, the “START” button is pressed for confirmation. Thus, once control is stopped at the end of each step, the cooker can afford to make corrections such as adding seasonings after confirming the finish in each step. Even when preparations are not yet made, preparations can be made at the pace of the cook.

  At this time, the first control means (21) heats the cooking pot (2) so that the bottom temperature of the cooking pot (2) becomes 300 ° C. based on the information of the “chicken curry” process 1 input to the input means (27). Activating means (4). The lid (5) is preferably closed from the standpoint of hygiene, thermal efficiency, and the like, but need not be completely closed as long as it substantially covers the cooking pan (2). Then, if the 1st control means (21) acquires the information that 300 degreeC was detected from the 1st temperature detection sensor (11) which detects a pan bottom temperature, it will operate a buzzer (step 1).

In response to this buzzer, the cooker opens the lid (5), oils the cooking pan (2), puts chicken and vegetables in this order, stirs for 5 minutes, adds garlic paste (40g) and stirs further. . For chicken and vegetables, chicken (6 kg), onion (9 kg), carrot (4.5 kg) and potato (2 kg) cut into a predetermined size are mixed with salt, pepper and curry powder. ing. In this cooking system, the time, temperature and pressure are set according to the amount of the food to be cooked, so the food to be cooked must be weighed, and this measurement control reduces food loss and TT (temperature and time). It becomes possible to improve the yield in management.
During the 5 minutes, the first control means (21) receives the information from the first temperature detection sensor (11) so that the pan bottom temperature is kept at 300 ° C., and the heating means (4) and the cooling means (6). Is operated or stopped (step 2). When the “detailed display” button on the cooking screen (61) is pressed during cooking in step 1, the cooking screen (61) is displayed. The same screen is displayed in the subsequent steps 2 and 3.

  When 5 minutes of “bake and fry” have elapsed, the first control means (21) operates the buzzer, and the third control means (23) performs the “chicken curry” process input to the input means (27). Based on the information of No. 2, the stop valve of the water supply means (8) is released so as to supply water 34L and water supply is started. Then, if the 3rd control means (23) acquires the information that 34L was detected from the water quantity sensor (15), it will operate the stop valve of a water supply means (8), and will complete water supply (step 3). While supplying this water, the cooker adds bouillon.

When the supply of water is finished and the cooker closes the lid (5), the first control means (21) locks the lid (5) and starts “pressure cooking”. That is, according to the information of the “chicken curry” process 2 input to the input means (27) (cooking for 20 minutes at an internal pressure of 40 kPa), the second control means (22) uses the pressure information from the pressure sensor (14). Accordingly, the steam control means (7) is controlled, and the first control means (21) is urged to control the heating means (4), and pressure control is performed so as to maintain the pressure of 40 kPa (step 4).
In this way, by closing the lid (5) and adjusting the pressure with an appropriate setting value to perform pressure cooking, it is possible to prevent the food from being burnt or boiled by stirring.

  In addition, the said pressure control is escaped from cooking pot (2) with the pressure | voltage rise in the generation | occurrence | production of the vapor | steam by the heating of the bottom face heater which is a heating means (4), and the discharge control valve with which the vapor | steam adjustment means (7) was equipped. The step-down is performed by adjusting the steam adjusting means (7). At this time, even if the pressure fluctuation in the cooking pan (2) is somewhat increased, the discharge control valve is controlled to open for a long time. As a result, the “boiled odor” (such as the odor of odor generated by boiling meat) can be cooked while being discharged from the cooking pan (2). This is because the finish is improved in terms of surface. In addition, when the discharge control valve is opened for a long time, the pressure is reduced and the heating means (4) continues to operate, and the amount of residual heat on the bottom surface of the cooking pan (2) increases. There is also a merit that the heat storage capacity of

When 20 minutes in Step 2 have elapsed, the first control means (21) operates the buzzer and unlocks the lid (5).
In response to this buzzer, the cooker adds curry roux, soy sauce and wooster sauce to the cooking pan (2) and stirs for 10 minutes to thicken the food (step 5). At this time, the food to be cooked in the cooking pan (2) is “heat-stored cooking” with the residual heat at the bottom of the cooking pan (2). In Steps 1 to 5, the temperature value, pressure value, and water amount value detected by various sensors are recorded in the recording means (24) in time series. Each recorded value may be taken into an external PC for processing. Collecting data during cooking in this way facilitates count management in the PC, and can reliably perform TT management, which is an important point in practicing HACCP.

  When “heat storage cooking” is completed, “chicken curry” is completed. The entire process from the start of preheating in Step 1 to Step 5 including the pressure rise time in Step 4 is completed in about 48 minutes, and “chicken curry” for 125 people is finished. When all the processes are completed, the process transits to the cooking information screen (65), the cooking result of each process is displayed, and the operation time including the temperature raising time is displayed for each process.

  Thus, according to the information of the cooking method of each process input by the input means (27), the first and second control means (21, 22), the time measuring means (25) and the various sensors (11, 12, 13) Since the operation of the heating means (4), the cooling means (6) and the steam adjusting means (7) is controlled based on the information by 13), the time, temperature and pressure set in advance according to the cooking method are used. Cooking can be systematized and managed. The cooker only needs to prepare the ingredients, add ingredients and seasonings one after another, or stir for a short time. If the lid (5) is closed, automatic operation cooking will be carried out. There is no need for the practitioner to be cut off as in the case of using it, and labor costs can be reduced without requiring labor.

  In addition, in such a system, by allowing stew-type cooking by adjusting pressure, the entire cooking process can be completed in a cycle of about 60 minutes even if stew-type cooking is incorporated. In menus that are biased toward "bake", "fry", and "stir-fry", you can incorporate a healthy menu of well-balanced stew system. Moreover, since the occupation time of the cooking apparatus (1) which performs this system can be shortened, many stew system menus can be added to a menu by cooperation with Cookchill. Cook chill is a cooking / storage technique in which food cooked in a factory is rapidly cooled, stored at a low temperature in a chilled state (0 to 3 ° C.), and reheated immediately before provision.

  Further, the third control means (23) follows the information on the cooking method input by the input means (27), and based on the information from the time measuring means (25) and the water amount sensor (15), the water supply means (8). Since the operation of the water is controlled, the amount of water can be made constant, and seasoning can be added while water is being supplied, further reducing the time and the lid (5) Heat loss can be reduced by shortening the opening time.

Next, operation | movement in the case of cooking according to the cooking method stored in the recipe information storage means (31) is demonstrated based on FIG.1 and FIG.2.
In the recipe information storage means (31), a predetermined amount of a predetermined object to be cooked is a recipe comprising a suitable temperature value, pressure value and water amount value corresponding to a predetermined cooking mode in which the food is cooked, and a set time thereof. Information, that is, information on temperature values and pressure values that change in time series is stored. In the recipe information, different values are set not only according to the amount of the predetermined cooking object but also depending on the size or the like due to the difference in cutting method. The recipe information is stored so that it can be read by the cooking name. Here, the case where “chicken curry” is selected from the cooking names having the recipe information stored in the recipe information storage means (31) will be described.

FIG. 7 is a display screen diagram showing an example of a screen displayed on the input means when a cooking name is selected from the recipe information storage means and executed.
First, when the cooking apparatus (1) is turned on, the TOP screen (51) is displayed on the input means (27). When the “Memory” button on the TOP screen (51) is selected, the display changes to the memory read selection screen (73), and the cooking name of the recipe information stored in the recipe information storage means (31) is read out. It is displayed (step 11).

  Next, when “Chicken Curry” is selected from the cooking name displayed on the memory read selection screen (73), the screen shifts to the memory read content confirmation screen (75), and when the “Confirm” button is pressed, the cooking START screen (57) (Step 12).

  When the “START” button on the cooking START screen (57) is pressed, the first control means (21) confirms the recipe information of “chicken curry” acquired from the recipe information storage means (31), that is, the memory read content confirmation. Based on the content displayed on the screen (75), the heating means (4) is operated so that the bottom temperature of the cooking pan (2) is 300 ° C. Then, if the 1st control means (21) acquires the information that 300 degreeC was detected from the 1st temperature detection sensor (11) which detects a pan bottom temperature, while operating a buzzer, the lock | rock of a cover part (5) is carried out. Release (step 13).

  In response to this buzzer, the cooker pours oil into the cooking pan (2), puts chicken and vegetables in this order, stirs for 5 minutes, adds garlic paste (40 g) and stirs it further. During this time, the first control means (21) receives the information from the first temperature detection sensor (11) and keeps the heating means (4) and cooling so as to keep the pan bottom temperature at 300 ° C., just as in step 2. The means (6) is operated or stopped (step 14).

  When 5 minutes of “bake and fry” have elapsed, the first control means (21) operates the buzzer in exactly the same manner as in step 3, and the third control means (23) is moved from the recipe information storage means (31). Based on the acquired recipe information of “chicken curry”, the stop valve of the water supply means (8) is released so as to supply water 34L, and water supply is started. Thereafter, when the third control means (23) acquires information that 34L has been detected from the water amount sensor (15), the third control means (23) operates the stop valve of the water supply means (8) to end the water supply (step 15). While supplying this water, the cooker adds bouillon.

  When the supply of water is finished and the cooker closes the lid (5), the first control means (21) locks the lid (5) and performs “pressure cooking” in the same manner as in step 4. Start. That is, according to the information acquired from the recipe information storage means (31) (cooking for 20 minutes at an internal pressure of 40 kPa), the second control means (22) determines the steam adjustment means (7 according to the pressure information from the pressure sensor (14)). ), The first control means (21) is urged to control the heating means (4), and the pressure control is performed so as to maintain the pressure of 40 kPa (step 16).

Here, during cooking in steps 13 to 16, the cooking screen (61) and each process screen (63) are displayed on the touch panel of the input means (27). You may make it display the screen which notifies.
FIG. 8 is a layout diagram showing an example of a warning screen and an error occurrence confirmation screen displayed on the input means during cooking. FIG. 9 is a layout diagram illustrating an example of a screen for confirming the cause of occurrence of a warning or error.

  For example, when the water in the cooking pan (2) runs out, a warning screen (81) is displayed. When an error occurs, cooking is forcibly terminated and the display returns to the TOP screen (51) to open the notification window. The displayed error confirmation screen (82) is displayed to prompt the cook to confirm. When the “Confirm” button on the warning screen (81) is pressed, the warning window on the warning screen (81) disappears and the cooking setting screen (55) is displayed. ”Or“ Error Monitor ”button is pressed to confirm the cause of the failure. When the “Confirm” button on the error confirmation screen (82) is pressed, the notification window disappears and the TOP screen (51) is displayed. When the “Temperature Monitor” button is pressed, a temperature monitor screen (91) is displayed so that a temperature abnormality can be confirmed. Further, when the “error monitor” button is pressed, an error monitor screen (92) is displayed so that various abnormalities can be confirmed. These various abnormalities are detected by the first to third temperature detection sensors (11, 12, 13), the pressure sensor (14), the water amount sensor (15), and a sensor for detecting the opening and closing of the lid (5). Can do.

After 20 minutes, the first control means (21) operates the buzzer and unlocks the lid (5).
In response to this buzzer, the cooker adds curry roux, soy sauce, and Worcester sauce to the cooking pan (2), and thickens the food to be cooked while stirring for 10 minutes (step 17).

When “heat storage cooking” is completed, “chicken curry” is completed. Even in cooking using this memory, when all the processes are completed, the cooking information screen (65) is displayed, and the cooking result of each process is displayed.
After completing the cooking process, when the washing of the cooking pan (2) is completed, the heating means (4) is activated to dry the pan.
FIG. 10 is a layout diagram showing an example of a screen for drying the cooking pot after washing the cooking pot.
When the “manual operation” button on the TOP screen (51) is pressed after the cooking pot (2) has been cleaned, the screen transitions to the manual operation screen (101). When the “cleaning complete” button is pressed, the first The control means (21) operates the heating means (4) for a predetermined time to dry the cooking pan (2).

  Thus, according to the recipe information which the 1st and 2nd control means (21, 22) has the cooking name selected from the recipe information storage means (31), a time measurement means (25) and various sensors (11, 12, 13 and 14), the operation of the heating means (4), the cooling means (6) and the steam adjusting means (7) is controlled, so that the time and temperature preset according to the cooking method are controlled. In addition, cooking can be systematized and managed using pressure, and cooking can always be performed in the best state regardless of the ability of the cook performer. The cooker does not need to set the cooking time, temperature and pressure himself, just prepare, add ingredients and seasonings in sequence, or stir for a short time, and close the lid (5). Since automatic operation cooking is carried out, labor can be reduced by reducing the time required for cooking without further effort.

  INDUSTRIAL APPLICABILITY The present invention is suitably used for a cooking apparatus having a cooking pot that has a lid and can seal the inside.

It is a block diagram which shows the system configuration | structure of an example of embodiment of the cooking system which concerns on this invention. It is a perspective view which shows an example of the cooking apparatus which performs the cooking system which concerns on this invention. It is a right view which shows a mode that the cooking apparatus of FIG. 2 was seen from the right side. It is a screen transition diagram which shows an example of a series of screens displayed on an input means when inputting and setting a cooking method from an input means. It is a layout figure which shows an example of the screen displayed on an input means when inputting the present time from an input means. It is a display screen transition diagram which shows an example of a series of screens displayed on an input means after cooking starts. It is a display screen figure which shows an example of the screen displayed on an input means when selecting and implementing a cooking method from a recipe information storage means. It is a layout figure which shows an example of the warning screen and error generation confirmation screen which are displayed on an input means during cooking. It is a layout figure which shows an example of the screen for confirming the cause of warning or an error generation. It is a layout figure which shows an example of the screen for drying a cooking pot after cooking pot washing | cleaning.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking apparatus 2 Cooking pan 4 Heating means 5 Cover part 6 Cooling means 7 Steam adjustment means 11 1st temperature detection sensor 12 2nd temperature detection sensor 13 3rd temperature detection sensor 14 Pressure sensor 21 1st control means 22 2nd control means 27 Input means

Claims (8)

A cooking system for cooking an object to be cooked in a cooking pan having a lid and capable of sealing the inside,
Heating means for heating the bottom of the cooking pan;
Cooling means for cooling overheating by the heating means;
Steam adjusting means for discharging steam from the cooking pan and adjusting the steam in the cooking pan;
The 1st temperature detection sensor which detects the pan bottom temperature of a cooking pan, the 2nd temperature detection sensor which detects the temperature in the pan of a cooking pan, and the 3rd temperature detection which detects the core temperature of the to-be-cooked object accommodated in a cooking pan A sensor,
A pressure sensor for detecting the pressure in the cooking pan;
A time measuring means for measuring time;
Input means for inputting a desired time, temperature and pressure;
First control means for controlling the operation of the heating means and the cooling means based on the detection values from the time measurement means and the first to third temperature detection sensors according to the time and temperature input by the input means;
In accordance with the time and pressure input by the input means, the operation of the steam adjusting means is controlled based on the detection values from the time measuring means and the pressure sensor, and the second control that cooperates with the first control means for pressure control. Means,
The said input means is set so that one or more values in temperature, pressure, and time may be input according to cooking mode. The input means further inputs the amount of water supplied into the cooking pan,
A water supply means for supplying water into the cooking pan with a stop valve;
A water amount sensor for detecting the amount of water supplied into the cooking pan;
3. A third control unit that opens and closes a stop valve of the water supply unit based on detection values from the time measurement unit and the water amount sensor according to the time and the water amount input by the input unit. The cooking system described. Having recipe information storage means in which recipe information in which one or more values among time, temperature, pressure and water amount corresponding to the cooking mode are preset and stored with a cooking name;
The input means selects a desired cooking name from the recipe information storage means, and according to the recipe information with the selected cooking name, each control means is a heating means, a cooling means, a steam adjustment means or a water The cooking system according to claim 1 or 2, wherein the supply means is controlled.   In the cooking that requires a plurality of cooking modes, the input means or the recipe information storage means inputs one or more values of time, temperature, pressure, and amount of water for each process with each cooking mode as each process. The cooking system according to claim 1, wherein the cooking system is set.   5. The cooking system according to claim 4, wherein each control unit temporarily stops control after the end of each step, and starts control in the next step according to an instruction to start the next step from the input unit.   The cooking system according to any one of claims 1 to 5, wherein the input means inputs each instruction on a preset display screen and a touch panel for screen transition.   The cooking system according to claim 1, further comprising a recording unit that records values detected by the various sensors in time series. The cooking system according to any one of claims 3 to 7, wherein the recipe information storage means stores a value input according to a cooking mode from the input means with a cooking name as recipe information. .

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