JP2017000390A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of preventing decay of a food material in reservation cooking.SOLUTION: A control unit (17) of a heating cooker (101) executes first control for controlling heating of a heating unit (15) so that a period in which the temperature inside a food material accommodated in an inner pot (3) is 70°C or higher is kept for one minute or more at the time of starting a reservation mode.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking device that heats and cooks food contained in an inner pot.

  Some cooking devices such as rice cookers are capable of reservation cooking in which cooking ends at the reservation time or after the reservation time (for example, Patent Document 1).

JP2013-223705A (released on October 31, 2013)

  However, when reservation cooking is performed using a conventional heating cooker, as shown in FIG. 8, if the period from the reservation start to the cooking start is long, germs propagate in the heating cooker, Ingredients may rot. This phenomenon becomes prominent particularly when the temperature around the cooking device is high, such as in summer. When a rotten food is cooked and cooked, even if it can be eaten, it has a sour finish and the taste is lowered.

  Then, this invention is made | formed in view of the said subject, The objective is to provide the heating cooker which can prevent the decay of the foodstuff in reservation cooking.

  In order to solve the above-described problem, a heating cooker according to one aspect of the present invention includes a container that contains food, a heating unit that heats the container, a heating control unit that controls heating by the heating unit, The cooking device has a reservation mode in which reservation cooking is possible, and the heating control unit has a period in which the temperature inside the food stored in the container is 70 ° C. or more at the start of the reservation mode. The first control for controlling the heating is performed so as to be maintained for 1 minute or longer.

  Note that the reserved cooking refers to cooking that completes cooking of the ingredients stored in the container at or after the reserved time. The reservation time or reservation time can be set for the cooking device.

  According to one aspect of the present invention, the cooking device prevents the food from being spoiled during reserved cooking because the period during which the internal temperature of the food in the container is 70 ° C. or higher is maintained at the start of the reservation mode. There is an effect that can be done.

It is a perspective view of the state where the lid of the cooking-by-heating machine concerning Embodiment 1 of the present invention was opened. It is a perspective view of the state where the lid of the cooking-by-heating machine shown in Drawing 1 was closed. It is a perspective view of the state which opened the cover body of the heating cooker shown in FIG. 1, and removed the inner cover from the outer cover. It is a perspective view from the top of the inner pot taken out from the heating cooker shown in FIG. It is a graph which shows the relationship between the elapsed time and temperature in the reservation mode in the heating cooker shown in FIG. It is a graph which shows the relationship between elapsed time and temperature in the reservation mode of the cooking-by-heating machine which concerns on Embodiment 2 of this invention. It is a graph which shows the relationship between the elapsed time and temperature in the reservation mode of the heating cooker which concerns on Embodiment 3 of this invention. It is a graph which shows the relationship between the elapsed time and temperature in the reservation mode in the conventional cooking device.

Embodiment 1
Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS.

(Outline of cooking device)
FIG. 1 shows a schematic configuration inside a heating cooker 101 according to the present embodiment. FIG. 2 shows the appearance of the heating cooker 101.

  As shown in FIG. 1, the heating cooker 101 includes a heating cooker body (main body part) 1 and a lid 2 attached to the heating cooker body 1 so as to be openable and closable.

(Hot cooker body 1)
As shown in FIG. 1, the heating cooker body 1 has an inner pot storage unit that stores an inner pot (container) 3 that stores an object to be cooked (food such as vegetables, meat, fish, and seasonings). 11 and a handle storage portion 12 that stores the handle portion 31 provided in the inner pot 3 when the inner pot 3 is stored in the inner pot storage portion 11.

  Furthermore, the cooking-cooker main body 1 is provided with an engaging claw 13 that engages with a claw receiving portion 23 provided on an outer lid 21 of the lid 2 described later, on the upper outer side of the inner pot storage portion 11. . When the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the heating cooker body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by an opening switch 24 provided on the surface of the outer lid 21 shown in FIG.

  The inner pot storage unit 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage unit 11, a heating unit 15 that heats the inner pot 3 is disposed at a position that contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11. Examples of the heating unit 15 include, but are not limited to, an induction heating coil. Here, the position where the inner pot 3 comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11 is opposed to the bottom wall 3a (see FIG. 5) of the inner pot 3 in the inner pot storage unit 11, for example. The position which opposes the bottom wall 3a of the inner pot 3, and the surrounding wall 3b (refer FIG. 5) is shown.

  Moreover, in the position which contacts the inner pot 3 in the inner pot accommodating part 11, when the inner pot 3 is accommodated, the temperature sensor 16 which detects the temperature of the said inner pot 3, and the food stored in the inner pot 3 A weight sensor 18 for measuring the weight is provided. The detection signal of the temperature sensor 16 and the detection signal of the weight sensor are transmitted to a control unit (heating control unit) 17 described later. Use of the detection signal of the temperature sensor 16 and the detection signal of the weight sensor 18 will be described later.

  Although not shown, the heating cooker body 1 is provided with a power supply unit including a power supply circuit, an inverter circuit, and the like.

(Cover body 2)
The lid 2 includes an outer lid 21 and an inner lid 22. The outer lid 21 is assembled to the heating cooker body 1 via the hinge spring 4. Thereby, the lid body 2 is rotatably supported by the heating cooker body 1 so as to open and close the opening of the inner pot 3 housed in the heating cooker body 1.

  FIG. 3 is a perspective view of the heating cooker 101 with the lid 2 opened, and further shows a state in which the inner lid 22 is removed from the outer lid 21. As shown in FIG. 3, the outer lid 21 includes a bottom portion 211 provided with a recess into which the inner lid 22 is fitted, and an upper portion 212 that covers the bottom portion 211. A control board (not shown) is provided in the space between the bottom part 211 and the upper part 212 (inside the outer lid 21), and the control part 17 that controls various operations in the heating cooker 101 is disposed on the control board. Has been.

  The control unit 17 includes a calculation unit and a storage unit (not shown), other electronic components, and the like, and controls the heating unit 15 and the like based on a program and input data stored in the storage unit to perform a series of cooking operations. Is realized. In addition, in this embodiment, although the control part 17 is arrange | positioned inside the outer lid | cover 21, an arrangement place is not limited, For example, you may arrange | position to the heating cooker main body 1. FIG.

  As shown in FIG. 2, the outer lid 21 is shaped so as to cover up to the handle housing portion 12 of the heating cooker body 1, and an opening switch for opening the lid body 2 on the upper portion 212 of the outer lid 21. 24, an operating portion 25 provided with a window portion 21a that is an opening formed in the vicinity of the opening switch 24, a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like.

  In addition, a steam duct unit 26 in which a steam port 26b is formed is detachably installed on the outer lid 21 on the side opposite to the window portion 21a with the operation unit 25 interposed therebetween. The steam duct unit 26 condenses the steam generated in the inner pot 3 and returns it to the inner pot 3 to circulate the steam and to control the discharge amount of the steam. Thereby, the heating cooker 101 can cook only with the water | moisture content which comes out of a foodstuff, and the cooking using the nutrient and flavor of a foodstuff is possible. The steam duct unit 26 is connected to a steam guide opening (vent hole) 40 d of the inner lid 22 described later, and takes in the steam generated in the inner pot 3.

  The steam duct unit 26 is detachably provided from the outer lid 21. Although details will be described in the second embodiment, the steam duct unit 26 can be further broken down into two parts, a cover part and a water reservoir part. Therefore, the inside of the steam duct unit 26 can be easily cleaned and kept clean.

  Further, the outer lid 21 is provided with a water vapor sensor 27 for detecting the steam generated in the inner pot 3, as shown in FIG. The detection signal of the water vapor sensor 27 is also sent to the control unit 17 of the heating cooker 101. Use of the detection signal of the water vapor sensor 27 will be described later.

  In FIG. 2, the case where the steam duct unit 26 is provided on the opposite side of the window portion 21 a across the operation portion 25 in the upper portion 212 of the outer lid 21 is shown as an example. 25, the arrangement of the window 21a and the steam duct unit 26 is an example, and is not particularly limited.

  On the other hand, the inner lid 22 has an inner lid body 40 that is detachably attached to the bottom portion 211 on the side facing the inner pot 3 in the bottom portion 211 of the outer lid 21. A large-diameter packing 41 is provided on the outer peripheral edge of the inner lid body 40 so as to surround the outer peripheral edge of the inner lid main body 40 so as to surround the outer peripheral edge. The large-diameter packing 41 is in close contact with the upper surface of the flange portion 3 c provided at the upper edge of the opening of the inner pot 3 when the lid 2 is closed. As a result, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the food material from flowing out from the inner pot 3, and efficiently converts the moisture from the food material into steam and circulates it. .

  An opening 40a is formed in a part of the inner lid main body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is fitted therein. The opening 40 a is formed at a position that overlaps the window portion 21 a of the outer lid 21 described above when the inner lid 22 is attached to the outer lid 21. Thereby, the inside of the inner pot 3 can be confirmed through the window 21a of the outer lid 21 and the transparent material 40e. Since the transparent material 40e fitted into the opening 40a is exposed to the outside due to the opening of the window 21a of the outer lid 21, it is exposed to the outside air. Therefore, the vapor | steam adhering to the opposing surface with the inner pot 3 of the transparent material 40e is returned to the inner pot 3 as a water droplet, when the opposite surface (exposed surface) of the transparent material 40e is cooled with external air. Therefore, steam can be efficiently circulated in the space formed by the inner lid body 40 and the inner pot 3. The transparent material 40e can be cooled more effectively when it is made of glass than resin.

  In addition to the opening 40a, the inner lid main body 40 is provided with a plurality of small convex portions 40b on a part of the surface of the inner lid main body 40 facing the inner pot 3. The convex part 40b returns the vapor | steam adhering to the inner cover main body 40 to the inner pot 3 as a water droplet. By providing the convex portion 40 b on the inner lid body 40, it is possible to efficiently circulate steam in the space formed by the inner lid body 40 and the inner pot 3.

  Although the material of the formation part of the convex part 40b in the inner cover main body 40 is not specifically limited, In order to return the vapor | steam adhering to the inner cover main body 40 to the inner pot 3 as a water drop, it is a material which is easy to condense, such as a metal, for example. It is desirable that

  Furthermore, in the inner lid body 40, a sensor opening 40 c for penetrating the water vapor sensor 27 formed in the outer lid 21 and steam generated in the inner pot 3 are guided to the steam duct unit 26 of the outer lid 21. The steam guide opening 40d is formed.

  When the heating cooker body 1 is closed, the lid 2 seals the inner pot 3 stored in the inner pot storage part 11 of the heating cooker body 1 with the inner cover 22, and removes the handle storage part 12. The cover 21 is covered. That is, the lid body 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker body 1 when the heating cooker body 1 is closed.

(Inner pot 3)
FIG. 4 is a perspective view from the upper part of the inner pot 3 and shows a state where it is taken out from the heating cooker body 1. As shown in FIG. 3, the inner pot 3 is a concave heating container having a bottom wall 3 a and a peripheral wall 3 b erected upward from the bottom wall 3 a and opened upward. The inner space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space and functions as a heating chamber when heated by the heating unit 15.

  Moreover, the flange part 3c extended in the horizontal direction toward the outer side of the inner pot 3 is formed in the upper end part of the peripheral wall 3b of the inner pot 3 over the perimeter of the peripheral wall 3b. Thus, the flange part 3c is provided in the upper end part of the surrounding wall 3b of the inner pot 3, Therefore The area which contact | abuts the large diameter packing 41 formed in the inner cover 22 of the cover body 2 on the upper surface of the inner pot 3 is contacted. It increases, and the airtightness of the inner pot 3 by the inner lid 22 can be improved.

  In addition, in the inner pot 3 shown to FIGS. 1-4, although the opening part which forms the internal space of the inner pot 3 is mentioned as an example and is shown circularly by planar view, the inner pot 3 is shown. The opening shape is not limited to this, and can be any shape.

  The inner pot 3 is formed of a high heat conductive member such as aluminum. In addition, a magnetic material such as stainless steel that improves heating efficiency may be attached to the outer surface of the inner pot 3, and the inner surface of the inner pot 3 is coated with a fluororesin or the like to prevent adhesion of foodstuffs. May be.

  Further, the inner pot 3 is provided with two handle portions 31 facing each other at a part of the upper outer peripheral edge portion. The handle portion 31 is formed of a material having heat resistance and electrical insulation, such as plastic.

(Cooking)
The cooking device 101 has a cooking mode (for example, a curry mode, a meat potato mode, a cake mode, etc.) for performing cooking by heating for each menu. Each cooking mode is accompanied by a normal mode in which cooking is started simultaneously with the start of the cooking mode and a reservation mode in which reserved cooking is performed. The reserved cooking refers to cooking in which cooking of the ingredients stored in the inner pot 3 is completed after the reservation time or the reservation time. Each mode is configured to be selected by the user from the operation unit 25.

  The control unit 17 controls the heating of the heating unit 15 according to the selected cooking mode. Moreover, the control part 17 performs heating control automatically by controlling the heating of the heating part 15 based on the detection result (detection value) by the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27. By controlling the heating in this manner, the heating cooker 101 performs cooking according to the selected cooking mode.

  Specifically, the control unit 17 controls heating by controlling to switch on and off the energization of the heating unit 15. Since the control part 17 is controlling the heating of the heating part 15 based on the detection result by the temperature sensor 16, the weight sensor 18, and the water vapor | steam sensor 27, it can perform more exact control. By controlling the heating in this manner, the heating cooker 101 performs cooking according to the selected cooking mode. Furthermore, the control part 17 controls the heating of the heating part 15 so that it may be kept warm at a temperature higher than the temperature range in which the food is likely to rot after cooking.

  Furthermore, the control part 17 is provided with the timer part which is not shown in figure, and while managing cooking time, reservation cooking is possible.

  In this way, the cooking device 101 is a cooker that is easy to control the temperature, so it can be used to make fermented foods (yogurt, etc.) that are difficult to control, as well as boiled dishes such as meat potatoes and curry, and boil noodles. As described above, since the moisture generated from the ingredients in the inner pot 3 can be efficiently converted into steam and circulated, cooking without adding moisture or cooking with a small amount of moisture is also possible.

  Below, the reservation mode (1st reservation mode) which the heating cooker 101 performs is demonstrated.

  FIG. 5 is a graph showing the relationship between the elapsed time in the first reservation mode and the temperature detected by the temperature sensor 16. When the first reservation mode is selected in the heating cooker 101, as shown in FIG. 5, the control unit 17 causes the temperature inside the food stored in the inner pot 3 to be 70 ° C. or higher at the start of the reservation mode. The first control for controlling the heating by the heating unit 15 is performed so that the period to be maintained is 1 minute or longer. Here, in the present embodiment, the start of the reservation mode indicates immediately after the reservation, that is, immediately after the reservation button of the operation unit 25 for starting the reservation mode is pressed. In FIG. 5, for example, control is performed so that the period of 100 ° C. is maintained for 1 minute or more.

  The heating cooker 101 performs the first control so that at the start of the reservation mode, the period during which the internal temperature of the food in the inner pot 3 is 70 ° C. or higher is maintained for 1 minute or longer. Most germs in the vicinity of food can be sterilized. Therefore, it is possible to prevent the food from being spoiled. Even if there is a long period of time from the start of the reservation mode to the start of cooking, since the first control is performed at the start of the reservation, miscellaneous germs do not propagate and the food can be prevented from decaying.

  Here, in FIG. 5, the period during which the temperature rises after the heat retention period for maintaining 70 ° C. is the cooking period. The reason for keeping the temperature at 70 ° C. before cooking is to prevent the propagation of germs by opening the lid 2 during the reservation mode when the cooking device 101 is not provided with a lock mechanism, for example. is there. As shown in FIG. 5, for example, such a control may not be performed unless there is a situation where miscellaneous germs such as opening the lid after a period of 100 ° C. is maintained for 1 minute or longer. Absent. In FIG. 5, the temperature is kept at 70 ° C. as an example, but it may be kept at a temperature higher than this. The control for keeping the temperature at 70 ° C. before cooking is the same in the control described below with reference to FIG. 6 or FIG.

  Further, in the first reservation mode, the control unit 17 controls the heating by the heating unit 15 so that the temperature of the food stored in the inner pot 3 becomes 70 ° C. or higher at the end of the reservation mode. I do.

  By performing the second control, it is possible to produce fresh food (hot) and provide cooked food in a state that the user feels delicious.

  Here, in the heating cooker 101, the temperature inside the ingredients in the inner pot 3 indirectly depends on the temperature of the inner pot 3 detected by the temperature sensor 16, the weight of the ingredients detected by the weight sensor 18, and the heating time. And the temperature of the foodstuff in the inner pot 3 is detected. That is, the heating cooker 101 stores data in which the temperature, weight, and heating time are associated with the temperature inside the food, and the measured temperature, weight, and heating time are referred to with reference to this data. Of course, the temperature inside the food in the inner pot 3 and the temperature of the food in the inner pot 3 may be detected, and the temperature inside the food in the inner pot 3 may be detected by other methods. The temperature of the food material may be the temperature of the food material surface or the temperature inside the food material.

  The cooking of the food is performed between the first control and the second control, but part or all of the first control period or the second control period may overlap with the cooking period of the food.

  In addition, the control part 17 does not perform heating by 2nd control, ie, does not perform unnecessary heating, when the temperature of a foodstuff is 70 degreeC or more at the time of completion | finish of reservation mode. Such control can save energy.

[Embodiment 2]
The following will describe another embodiment of the present invention with reference to FIG. Since the heating cooker of this embodiment is the same structure as the heating cooker 101 of Embodiment 1, it attaches | subjects the same code | symbol and demonstrates the member which has the same function as the member demonstrated in Embodiment 1. Is omitted.

  The cooking device 101 of the present embodiment has a second reservation mode described below.

  The 2nd reservation mode which the heating cooker 101 of this embodiment performs is demonstrated using an example. FIG. 6 is a graph showing the relationship between elapsed time and temperature in the second reservation mode.

  In the second reservation mode, as shown in FIG. 6, in addition to the heating control in the first reservation mode, the control unit 17 does not perform heating for a predetermined time between the first control and the second control. Control heating. By performing non-heating control in this way and not performing heating, it is possible to promote soaking the food in a predetermined time during which heating is not performed while preventing boiling.

  Here, the predetermined time during which heating is not performed is set according to the cooking mode. In other words, an appropriate taste soaking time according to each menu is set. Further, the predetermined time becomes longer as the reservation time is longer.

[Embodiment 3]
The following will describe still another embodiment of the present invention with reference to FIG. Since the heating cooker of this embodiment is the same structure as the heating cooker 101 of Embodiment 1, it attaches | subjects the same code | symbol and demonstrates the member which has the same function as the member demonstrated in Embodiment 1. Is omitted.

  The cooking device 101 of the present embodiment has a third reservation mode described below.

  The 3rd reservation mode which the heating cooker 101 of this embodiment performs is demonstrated using an example. FIG. 7 is a graph showing the relationship between the elapsed time and temperature in the third reservation mode.

  In the 3rd reservation mode, as shown in Drawing 7, in addition to control of heating in the 1st reservation mode, control part 17 is the period when the surface temperature of ingredients becomes 50-60 ° C before the 1st control. Is controlled so as to control the heating by the heating unit 15 so as to be maintained for a predetermined time.

  Here, when pectin is contained in the food material, the period of 50 to 60 ° C. is maintained for a predetermined time, so that the degradation of pectin can be prevented by the action of the enzyme and the surface of the food material can be hardened. Therefore, by performing pre-stage control before the first control, pectin is contained and the surface of the food can be hardened. Therefore, for example, when cooking meat potatoes using the third reservation mode, the surface of the potatoes can be hardened by the previous stage control to prevent boiling in subsequent cooking.

  Here, the predetermined time during which the period of 50 to 60 ° C. is maintained is set to be different depending on the cooking mode. That is, the time for hardening the suitable surface according to the foodstuff used for each menu is set.

  In addition, since it will be 70 degreeC or more in 1st control, even if it keeps the period which becomes 50-60 degreeC after that for a predetermined time, the surface of a foodstuff cannot be hardened.

(Additional notes)
Although not described in the first to third embodiments, heating control based on the detection result by the water vapor sensor 27 may be performed. By this control, it is possible to prevent scorching and overheating. In the control of heating, the detection result of the temperature sensor 16, the detection result of the weight sensor 18, and the detection result of the water vapor sensor 27 may be used in any combination.

  As described above, the heating cooker 101 controls the heating of the inner pot 3 stored in the heating cooker body 1 by the control unit 17 and appropriately heats and cooks the food stored in the inner pot 3. .

  Moreover, in the heating cooker 101 of Embodiment 1-3, it may become the structure of the following modifications.

(Modification 1)
The size of the steam guide opening 40d may be changed. In this case, for example, a shutter or the like may be provided as means for changing the size of the steam guide opening 40d.

  If the size of the steam guide opening 40d can be changed, the size can be made suitable for cooking. For example, when cooking is performed to reduce (fly) moisture, the size of the vent hole is increased. Conversely, when cooking is performed while moisture is retained, the size of the vent hole is decreased. Good.

  The change of the size of the steam guide opening 40d may be performed automatically or manually. For example, when the cooking device 101 is provided so that the cooking mode for each menu can be selected, when the cooking mode is selected, the diameter of the vent hole may be automatically changed. Alternatively, in the case of manual operation, when the cooking mode is selected, cooking is not started (start is not accepted) if the size of the vent hole is not appropriate for the cooking mode, and according to the cooking mode. The configuration may be such that cooking is started after changing to the size of the vent.

(Modification 2)
You may provide the heating cooker 101 with the stirring apparatus for stirring the inside of the inner pot 3 during cooking. Thus, by providing the stirring device, the food can be stirred in a state where the inner pot 3 is sealed, so that cooking can be performed without lowering the temperature of the inner pot 3, and as a result, the effect that cooking can be performed efficiently is achieved. Play.

  The present invention is not limited to the above-described embodiments, and various modifications are possible. Embodiments obtained by appropriately combining technical means disclosed in the embodiments are also included in the technical scope of the present invention. It is. Furthermore, a new technical feature can be formed by combining the technical means disclosed in the embodiments.

[Summary]
The cooking device (101) according to the first aspect of the present invention includes a container (inner pot 3) for storing food, a heating unit (15) for heating the container, and a heating control unit for controlling heating by the heating unit. (Control unit 17), and a cooking device having a reservation mode in which reservation cooking is possible, wherein the heating control unit has a temperature inside the food stored in the container at the start of the reservation mode. A heating cooker characterized by performing the first control for controlling the heating so that the period of 70 ° C or higher is maintained for 1 minute or longer.

  According to the above configuration, by performing the first control, at the start of the reservation mode, the period during which the internal temperature of the food in the container is 70 ° C. or higher is maintained for 1 minute or longer. Most bacteria can be sterilized. Therefore, it is possible to prevent the food from being spoiled. Even if there is a long period of time from the start of the reservation mode to the start of cooking, since the first control is performed at the start of the reservation, miscellaneous germs do not propagate and the food can be prevented from decaying.

  Note that reserved cooking refers to cooking that completes cooking of the food contained in the container at the reservation time or after the reservation time.

  In the heating cooker which concerns on aspect 2 of this invention, in the said aspect 1, the said heating control part is the said heating so that the temperature of the foodstuff accommodated in the said container may become 70 degreeC or more at the time of completion | finish of the said reservation mode. You may perform 2nd control which controls.

  According to the above configuration, by performing the second control, when the temperature of the food is set to 70 ° C. or higher at the end of the reservation mode, the freshness (hot) is produced and the user feels delicious. It is possible to provide cooked ingredients.

  In the heating cooker according to aspect 3 of the present invention, in the above aspect 2, the heating control unit further performs non-heating control in which heating is not performed for a predetermined time between the first control and the second control. Also good.

  According to the above configuration, non-heating control is performed in which heating is not performed for a predetermined time between the first control and the second control. Therefore, by not performing the heating, it is possible to promote the soaking of the taste in the food during a predetermined period in which the heating is not performed while preventing boiling.

  In the cooking device according to aspect 4 of the present invention, in the above aspect 2 or 3, the heating control unit is configured such that the temperature of the food stored in the container is 70 ° C. or higher at the end of the reservation mode. However, it is not necessary to perform heating in the second control.

  According to the above configuration, when the temperature of the food is 70 ° C. or more at the end of the reservation mode, energy is saved by not performing heating in the second control, that is, not performing unnecessary heating. Can do.

  The cooking device according to aspect 5 of the present invention is the heating cooker according to any one of the aspects 1 to 4, wherein the heating control unit has a period in which the surface temperature of the food is 50-60 ° C. before the first control. Pre-stage control for controlling the heating so as to be maintained for a predetermined time may be performed.

  When the pectin is contained in the food material, the period of 50 to 60 ° C. is maintained for a predetermined time, so that the degradation of pectin can be prevented by the action of the enzyme and the surface of the food material can be hardened. Therefore, according to the said structure, pectin is contained and the surface of a foodstuff can be hardened by performing pre-stage control before 1st control. In addition, since it will be 70 degreeC or more in 1st control, even if it keeps the period which becomes 50-60 degreeC after that for a predetermined time, the surface of a foodstuff cannot be hardened.

  According to the above configuration, for example, when making meat potatoes by reserved cooking, it is possible to prevent boiling in subsequent cooking by hardening the surface of the potatoes by the preceding control.

  A cooking device according to aspect 6 of the present invention, in any one of the above aspects 1 to 5, is a temperature sensor that detects the temperature of the container, and a weight sensor that detects the amount of food contained in the container. The heating control unit may control the heating based on a detection value of the temperature sensor and a detection value of the weight sensor.

  According to the said structure, it becomes possible to control more correctly by controlling a heating based on the detected value of a temperature sensor and the detected value of a weight sensor using a temperature sensor and a weight sensor.

  Moreover, the control method of the heating cooker which concerns on aspect 7 of this invention is provided with the container which accommodates a foodstuff, and the heating part which heats the said container, The control method of the heating cooker which has a reservation mode in which reservation cooking is possible And the 1st heating step which controls the heating by the above-mentioned heating part so that the period when the internal temperature of the foodstuff stored in the above-mentioned container becomes 70 ° C or more is maintained for 1 minute or more at the start of the reservation mode It is characterized by including.

  According to the above control method, as in the case of the heating cooker according to the present invention, it is possible to prevent the decay of ingredients in the reserved cooking in the heating cooker.

  The control method of the heating cooker according to aspect 8 of the present invention is the above-described aspect 7, wherein the heating unit is further configured so that the temperature of the food contained in the container at the end of the reservation mode is 70 ° C. or higher. A second heating step for controlling the heating by may be included.

  In addition, the cooking device according to each aspect of the present invention may be realized by a computer. In this case, the cooking device is realized by a computer by operating the computer as a heating control unit included in the cooking device. A program to be executed and a computer-readable recording medium on which the program is recorded also fall within the scope of the present invention.

  The present invention can be used for a cooking device having a reservation mode in which reservation cooking is possible.

1 Heating cooker body 2 Lid 3 Inside pan
4 Hinge spring 11 Inner pan storage part 13 Engagement claw 15 Heating part 16 Temperature sensor 17 Control part (heating control part)
21 outer lid 22 inner lid (lid)
23 Claw receiving part 24 Opening switch 25 Operation part 26 Steam duct unit 27 Steam sensor 40b Protruding part 40d Steam opening 40e Transparent material (glass part)
41 Large-diameter packing 101 Heating cooker

Claims (5)

A container for storing food, a heating unit for heating the container, and a heating control unit for controlling heating by the heating unit,
A cooking device having a reservation mode in which reservation cooking is possible,
The heating control unit performs a first control for controlling the heating so that a period in which the temperature inside the food stored in the container is 70 ° C. or higher is maintained for 1 minute or longer at the start of the reservation mode. A cooking device characterized by that.   The said heating control part further performs 2nd control which controls the said heating so that the temperature of the foodstuff accommodated in the said container may become 70 degreeC or more at the time of completion | finish of the said reservation mode. The heating cooker according to 1.   The cooking device according to claim 2, wherein the heating control unit further performs non-heating control in which heating is not performed for a predetermined time between the first control and the second control.   The said heating control part does not perform a heating by said 2nd control, when the temperature of the foodstuff accommodated in the said container is 70 degreeC or more at the time of completion | finish of the said reservation mode. Item 4. The cooking device according to Item 2 or 3.   The said heating control part performs the front | former stage control which controls the said heating so that the period when the surface temperature of a foodstuff becomes 50-60 degreeC is maintained for a predetermined time before the said 1st control. The cooking device according to any one of items 4 to 4.

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