JP2019010495A - Cooking equipment and cooking control method thereof - Google Patents

Abstract

To provide cooking equipment and a cooking control method thereof capable of fully satisfying a user's needs by improving water absorbing efficiency of rice grains, shortening rice cooking time, and improving the texture of the rice cooked by the cooking equipment.SOLUTION: Cooking equipment includes a body, a lid body, a vacuuming device, and a heating device. A cooking control method includes a step of detecting a pressure in a cooking chamber in real time, and detecting temperatures of rice and water in the cooking chamber in real time, and a step of, when the cooking equipment is in a water absorbing state, controlling the vacuuming device so as to vacuum the cooking chamber, controlling the heating device so as to perform heating operation, controlling the vacuuming device so as to stop vacuuming, and controlling the heating device when the pressure in the cooking chamber reaches a first predetermined pressure and the temperatures of the rice and the water reach predetermined temperatures so as to maintain the pressure in the cooking chamber at the first predetermined pressure, and maintain the temperatures of the rice and the water at the predetermined temperatures.SELECTED DRAWING: Figure 7

Description

  The present invention relates to the technical field of kitchen electrical equipment, and more particularly, to a cooking control method for a cooking utensil and a cooking utensil.

  In related technology, for example, in a cooking appliance such as an electric rice cooker, the steam outlet is usually directly connected to the atmosphere, and the water in the cooked rice is easily dispersed in the air by the steam flowing out of the steam outlet during the cooking process. It shrinks and hardens, causing a decrease in fluffiness and affecting the texture of cooked rice.

  In addition, during the cooking process, the water absorption rate of rice grains and the water content after completion of water absorption are also factors that affect the quality of cooked rice. However, since the electric rice cooker is normally performed at room temperature in the water absorption stage for cooking cooked rice, the water absorption speed of the rice grains is slow and it takes a considerable time to reach the required moisture content. Therefore, the cooking time is too long and the quality of the cooked rice is slightly inferior.

  The present invention aims to solve at least one technical problem in the above technique to some extent. Therefore, one object of the present invention is to realize medium temperature vacuum water absorption, greatly improve the water absorption efficiency of rice grains, shorten the cooking time, improve the texture of cooked rice cooked by a cooking utensil, It is to provide a cooking control method for a cooking utensil that can fully satisfy the needs.

  The second object of the present invention is to provide a cooking utensil.

  In order to achieve the above object, an embodiment of the first aspect of the present invention provides a cooking control method for a cooking utensil, and the cooking utensil includes a main body, a lid, a vacuum device, and a heating device. The main body has a cooking chamber whose top is open, the lid is attached to the main body so as to be movable between a closed position and an open position, and the vacuum chamber has the cooking chamber sealed. The cooking chamber is evacuated to create a negative pressure in the cooking chamber, and the cooking control method detects the pressure in the cooking chamber in real time in the process of cooking with the cooking utensil. Detecting the temperature of rice and water in the cooking chamber in real time, and controlling the vacuum device to evacuate the cooking chamber when the cooking utensil is in the water absorption stage. The heating device is controlled to perform a heating operation, and when the pressure in the cooking chamber reaches a predetermined pressure and the temperature of the rice and water reaches a predetermined temperature, the vacuuming is stopped. By controlling the vacuum device and the heating device, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is maintained at the predetermined temperature. Improving the water absorption efficiency, wherein the first predetermined pressure is lower than atmospheric pressure and the predetermined temperature is 40 to 75 ° C.

  According to the cooking control method of the cooking utensil according to the embodiment of the present invention, in the process of cooking with the cooking utensil, the pressure in the cooking chamber is detected in real time, and the temperature of rice and water in the cooking chamber is detected in real time. When the cooking utensil is in the water absorption stage, the vacuum device is controlled to evacuate the cooking chamber, the heating device is controlled to perform the heating operation, and the pressure in the cooking chamber is set to the first predetermined pressure. And when the temperature of the rice and water reaches a predetermined temperature, the vacuum device is controlled to stop evacuation and the heating device is controlled to maintain the pressure in the cooking chamber at the first predetermined pressure. In addition, by maintaining the temperature of rice and water at a predetermined temperature, the water absorption efficiency of the rice grains is improved, that is, in the water absorption stage, the cooking chamber is negatively pressured and the predetermined temperature is maintained. Is controlled to so that, by implementing a medium-temperature vacuum water, to improve the absorption rate and rice grain moisture content, to shorten the cooking time, improve the quality of the rice.

  According to an embodiment of the present invention, when the cooking utensil is in a steaming stage, the vacuum apparatus is controlled to evacuate the cooking chamber, and the pressure in the cooking chamber reaches a second predetermined pressure. And controlling the vacuum device to stop evacuation to maintain the pressure in the cooking chamber at the second predetermined pressure, wherein the second predetermined pressure is greater than the first predetermined pressure, And less than zero pressure.

According to an embodiment of the present invention, the first predetermined pressure is 50-80 KPa, and the second predetermined pressure is 80-95 KPa.
Specifically, the first predetermined pressure is 60 KPa, the predetermined temperature is 60 ° C., and the second predetermined pressure is 90 KPa.

  According to an embodiment of the present invention, when the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the rice and water When the temperature is maintained at the predetermined temperature, the water absorption efficiency and the pressure in the cooking chamber have a negative correlation.

  According to an embodiment of the present invention, the water absorption stage includes a plurality of time zones, and controlling the vacuum device and the heating device in at least one time zone among the plurality of time zones, The pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is maintained at the predetermined temperature.

  According to an embodiment of the present invention, the pressure in the cooking chamber is detected in real time by the pressure sensor provided on the lid.

  To achieve the above object, an embodiment of the second aspect of the present invention provides a cooking utensil, the cooking utensil comprising a body having a cooking chamber with an open top, between a closed position and an open position. A lid that is movably attached to the main body, and when the cooking chamber is sealed, a vacuum device for evacuating the cooking chamber to create a negative pressure in the cooking chamber, and heating the cooking utensil A heating device for detecting the temperature of rice and water in the cooking chamber in real time in the process of cooking with the cooking utensil, and in the cooking chamber in the process of cooking with the cooking utensil A pressure detection module for detecting the pressure in real time, and when the cooking utensil is in the water absorption stage, the cooking chamber is evacuated When the vacuum device is controlled, the heating device is controlled to perform a heating operation, the pressure in the cooking chamber reaches a first predetermined pressure, and the temperature of the rice and water reaches a predetermined temperature, By controlling the vacuum device to stop evacuation and controlling the heating device, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is set to the predetermined temperature. And a control module for improving the water absorption efficiency of rice grains, wherein the first predetermined pressure is lower than atmospheric pressure and the predetermined temperature is 40 to 75 ° C.

  According to the cooking utensil according to the embodiment of the present invention, in the cooking process, the temperature detection module detects the temperature of rice and water in the cooking chamber in real time, and the pressure detection module detects the pressure in the cooking chamber in real time. And when the cooking utensil is in the water absorption phase, the control module controls the vacuum device to evacuate the cooking chamber and controls the heating device to perform the heating operation so that the pressure in the cooking chamber is 1 When the predetermined pressure is reached and the temperature of the rice and water reaches the predetermined temperature, the vacuum device is controlled to stop the evacuation, and the heating device is controlled to control the pressure in the cooking chamber to the first predetermined pressure. By maintaining the pressure and the temperature of the rice and water at a predetermined temperature, the water absorption efficiency of the rice grains is improved, that is, in the water absorption stage, the cooking chamber By controlling the inside of the inside to be at a negative pressure and at a predetermined temperature, and realizing medium-temperature vacuum water absorption, the water absorption speed and the moisture content of rice grains are improved, the cooking time is shortened, and the quality of cooked rice is improved. Let

  According to an embodiment of the present invention, when the cooking utensil is in a steaming stage, the vacuum apparatus is controlled to evacuate the cooking chamber, and the pressure in the cooking chamber reaches a second predetermined pressure. And controlling the vacuum device to stop evacuation to maintain the pressure in the cooking chamber at the second predetermined pressure, wherein the second predetermined pressure is greater than the first predetermined pressure, And less than zero pressure.

  According to an embodiment of the present invention, the first predetermined pressure is 50-80 KPa, and the second predetermined pressure is 80-95 KPa.

  Specifically, the first predetermined pressure is 60 KPa, the predetermined temperature is 60 ° C., and the second predetermined pressure is 90 KPa.

  According to an embodiment of the present invention, when the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the rice and water When the temperature is maintained at the predetermined temperature, the water absorption efficiency and the pressure in the cooking chamber have a negative correlation.

  According to an embodiment of the present invention, the water absorption stage includes a plurality of time zones, and the control module controls the vacuum device and the heating device in at least one time zone of the plurality of time zones. By doing so, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is maintained at the predetermined temperature.

  According to an embodiment of the present invention, the pressure in the cooking chamber is detected in real time by the pressure sensor provided on the lid.

It is the structure schematic of the cooking utensil which concerns on the Example of this invention. It is a structure schematic diagram of a part of the lid of the cooking utensil according to the embodiment of the present invention. It is sectional drawing of the structure in FIG. It is sectional drawing of the cooking appliance which concerns on one Example of this invention. It is the schematic of the change of the temperature in the cooking chamber of the rice and water in the cooking process of the cooking appliance which concerns on one Example of this invention, and the pressure in a cooking chamber. It is the schematic of the change of the pressure in the cooking chamber in the cooking process of the cooking appliance which concerns on one Example of this invention. It is a flowchart of the cooking control method of the cooking appliance which concerns on the Example of this invention. It is a flowchart of the cooking control method in the water absorption stage of the cooking appliance which concerns on one Example of this invention.

  Examples of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, and the same or similar reference numerals always indicate the same or similar members or members having the same or similar functions. The embodiments described below with reference to the drawings are illustrative and are used to interpret the present invention and should not be understood as limiting the present invention.

  Hereinafter, a cooking control method and a cooking utensil of a cooking utensil according to an embodiment of the present invention will be described with reference to the drawings.

  Hereinafter, first, a cooking utensil 100 according to an embodiment of the present invention will be described with reference to FIGS. The cooking utensil 100 here may be an electric rice cooker, an electric pressure cooker, an electric stew pan, or the like.

  As shown in FIGS. 1 to 4, a cooking utensil 100 according to an embodiment of the present invention includes a main body 10, a lid 20, a vacuum device 40, and a heating device 50.

The main body 10 defines a cooking chamber 11 whose upper surface (the upper surface shown in FIG. 1) is open, that is, the main body 10 has the cooking chamber 11 whose top is open. The lid 20 is pivotally connected to the main body 10 and moves between a closed position and an open position to close or open the cooking chamber 11. The lid 20 is provided with an extraction port 21, an exhaust port 22, and an intake port 23. The extraction port 21 and the intake port 23 communicate with the cooking chamber 11, and the exhaust port 22 communicates with the extraction port 21. To do.

  Here, the vacuum device 40 may be provided in the lid 20. When the cooking chamber 11 is sealed, the vacuum device 40 evacuates the cooking chamber 11 to create a negative pressure in the cooking chamber 11. Is. When bleed is necessary, the vacuum device 40 communicates with the bleed port 21 and the exhaust port 22, the vacuum device 40 extracts gas in the cooking chamber 11 from the bleed port 21, and the outside of the cooking chamber 11 through the exhaust port 22. To discharge.

  According to one embodiment of the present invention, the cooking utensil 100 further includes a positive pressure device 30, and in this way, when it is necessary to increase the pressure, the positive pressure device 30 communicates with the air inlet 23, and a cooking chamber is provided. 11 enters the cooking chamber 11 through the air inlet 23 to increase the pressure of the cooking chamber 11, and the condensed water in the lid 20 becomes a mist of water by the impact action of the high-speed airflow. It enters into the cooking chamber 11, and the surface of the rice grain is washed away so that the cooked rice maintains humidity.

  Therefore, the cooking utensil 100 according to the embodiment of the present invention uses the vacuum device 40 and the positive pressure device 30 to control the atmospheric pressure in the cooking chamber 11 so that the food can be used in the water absorption, boiling and steaming stages in the cooking process. Not only can the required atmospheric pressure be met, but the cooking chamber 11 can be switched alternately between two atmospheric pressures, improving the fluffy feeling of the cooked rice, improving the texture of the cooked rice, The lack of water in food due to dispersion can be reduced.

  As shown in FIG. 2, according to one embodiment of the present invention, the positive pressure device 30 includes a closing member 31, and the closing member 31 is movable between the closed position and the open position so as to be inhaled by the lid body 20. Provided in the mouth 23. When the closing member 31 is located at the closing position, the intake port 23 is closed, and when the closing member 31 is located at the open position, the intake port 23 is opened.

  By controlling the opening and closing of the intake port 23 using the closing member 31, the air outside the cooking chamber 11 enters the cooking chamber 11 through the intake port 23, thereby improving the pressure of the cooking chamber 11. In addition, gas can be prevented from entering the cooking chamber 11 from the air inlet 23 when the vacuum device 40 is operated, and it is guaranteed that the cooking chamber 11 is in a negative pressure state when the vacuum device 40 is operating. The

  As shown in FIGS. 2 and 3, according to a further embodiment of the present invention, the positive pressure device 30 further includes a drive assembly 32, which is provided on the lid 20 and is attached to the closure member 31. By being connected, the closing member 31 is driven so as to move between the closing position and the opening position. By controlling the movement of the closing member 31 using the drive assembly 32, not only can the automation level of the cooking utensil 100 be improved, but also the user can be prevented from being burned by manual operation of the closing member 31. Help to improve the operation experience.

  In some specific examples, drive assembly 32 includes an electromagnet 321 and a push rod 322. The electromagnet 321 is provided on the lid body 20, and the push rod 322 is provided on the electromagnet 321 so as to be movable along the horizontal direction (front-rear direction shown in FIG. 3), and one end of the push rod 322 (rear end shown in FIG. 3). ) Can move the closing member 31 in conjunction with each other.

  As shown in FIG. 3, in some examples, the cover body 20 is provided with an attachment cover 24, the closing member 31 is formed in a spherical shape, the attachment cover 24 is connected to the cover body 20, and the intake port 23 It is provided with an upper cover. The attachment cover 24 is provided to cover one side (the rear side shown in FIG. 3) of the closing member 31, and has the effect of limiting the position and protecting the closing member 31.

  The spherical closing member 31 is movably provided in the mounting cover 24, and the spherical closing member 31 falls to the intake port 23 by the action of gravity and the push rod 322 to close the intake port 23. The production process of the spherical closing member 31 is simple, the production cost is low, and the sealing effect between the spherical closing member 31 and the intake port 23 is good, and the sealing performance when the closing member 31 closes the intake port 23 is good. To help improve.

  In some examples, the positive pressure device 30 further includes a support member 33. The support member 33 is provided on the lid body 20, and the support member 33 is provided with a vent hole penetrating the support member 33 in the axial direction along the intake port 23, and one end of the support member 33 is in the intake port 23. The outer peripheral edge of the support member 33 and the inner peripheral edge of the intake port 23 are sealingly engaged. When the closing member 31 is located at the closing position, the closing member 31 and the inner peripheral edge of the other end of the support member 33 come into contact with each other and are sealingly engaged. The sealing effect with respect to the inlet port 23 can be improved effectively.

  Further, as shown in FIG. 3, the support member 33 includes a ring member 331 and a support base 332, the ring member 331 is provided so as to surround the air inlet 23, and a central portion of the ring member 331 includes A vent hole penetrating the ring member 331 in the axial direction is formed along the ring member 331. The upper surface of the ring member 331 has a concave portion recessed downward, and the support base 332 is attached in the concave portion of the ring member 331 and connected to the outer peripheral edge of the ring member 331. The support base 332 may be formed in a ring shape extending in the circumferential direction of the outer peripheral edge of the ring member 331.

  As shown in FIG. 2, according to one embodiment of the present invention, the vacuum apparatus 40 may include a vacuum pump 41 and a connection pipe 42. A vacuum pump 41 is provided in the lid 20, and the vacuum pump 41 communicates with the extraction port 21 and the exhaust port 22 via the connection pipe 42. When the vacuum pump 41 is operated, the gas in the cooking chamber 11 is discharged to the outside of the cooking chamber 11 through the connection pipe 42 by the suction action of the vacuum pump 41 to make the cooking chamber 11 have a negative pressure. That is, when the cooking chamber is hermetically sealed, the vacuum device evacuates the cooking chamber to make the cooking chamber have a negative pressure. When the gas in the cooking chamber 11 is extracted, the water vapor in the gas in the connection pipe 42 is condensed into liquid water and refluxed into the cooking chamber 11, thereby reducing the dispersion of moisture.

  Here, the negative pressure state of the cooking chamber 11 is adjusted using the vacuum pump 41, and controllability is strong, and the vacuum pump 41 is connected to the extraction port 21 and the exhaust port 22 using the connection pipe 42. It helps to improve the sealing performance of the vacuum device 40, and the influence on the negative pressure in the cooking chamber 11 due to gas leakage can be avoided.

  According to a specific embodiment of the present invention, as shown in FIG. 2, the vacuum device 40 further includes an electromagnetic valve 43, which is connected to the lid 20 and via a connecting pipe 42. The bleed port 21 and the vacuum pump 41 communicate with each other. By controlling the communication and shut-off between the vacuum pump 41 and the bleed port 21 using the electromagnetic valve 43, it is possible not only to ensure that the vacuum pump 41 smoothly extracts steam, but also to operate the positive pressure device 30. In this case, it is possible to prevent the steam from leaking through the extraction port 21, which is useful for controlling the atmospheric pressure in the cooking chamber 11.

  Hereinafter, a specific example of the cooking utensil 100 according to an embodiment of the present invention and an operation process of the cooking utensil 100 will be described with reference to FIGS.

  As shown in FIGS. 1-4, the cooking appliance 100 which concerns on one Example of this invention is an electric rice cooker, and the electric rice cooker is the main body 10, the cover body 20, the vacuum apparatus 40, and a heating apparatus. 50, the positive pressure apparatus 30, and the control module 60, for example, the electronic control board of an electric rice cooker.

  The lid 20 is provided with an extraction port 21, an exhaust port 22, and an intake port 23, and a vacuum device 40 and a positive pressure device 30 are both provided on the lid 20. The vacuum device 40 communicates with the extraction port 21 and the exhaust port 22, and the positive pressure device 30 communicates with the intake port 23. Here, the vacuum device 40 and the positive pressure device 30 do not start simultaneously.

  The positive pressure device 30 includes a spherical occlusion member 31, a drive assembly 32, and a support member 33. Here, the drive assembly 32 includes an electromagnet 321 and a push rod 322. The support member 33 is provided in the air inlet 23, the electromagnet 321 is provided in the lid body 20, one end of the push rod 322 is movably connected to the electromagnet 321, and the other end abuts on the spherical blocking member 31. Or the spherical closure member 31 is detached. The positive pressure device 30 seals the cooking chamber and, when the heating device 50 performs a heating operation, increases the pressure in the cooking chamber, or opens the cooking chamber and the pressure in the cooking chamber is external. It is intended to keep it consistent with the environment.

  The vacuum device 40 includes a vacuum pump 41, a connection pipe 42, and an electromagnetic valve 43. The vacuum pump 41 communicates with the electromagnetic valve 43 and the exhaust port 22 via the connection pipe 42, and the electromagnetic valve 43 communicates with the extraction port 21 via the connection pipe 42. When the cooking chamber is hermetically sealed, the vacuum device 40 evacuates the cooking chamber so that the cooking chamber has a negative pressure.

  In addition, the cooking appliance 100 further includes a temperature detection module and a pressure detection module, and the temperature detection module can measure the temperature of rice and water in the cooking chamber in real time in the process of cooking with the cooking appliance. The pressure detection module is for detecting the pressure in the cooking chamber in real time in the process of cooking with the cooking utensil.

  Here, as shown in FIG. 4, the temperature detection module includes a temperature sensor 70 provided at the bottom of the main body, and the temperature sensor 70 detects the temperature of rice and water in the cooking chamber in real time. The pressure detection module includes a pressure sensor 80 provided on the lid, and the pressure sensor 80 detects the pressure in the cooking chamber in real time.

  When an electric rice cooker cooks rice, it generally includes several stages such as a water absorption stage, a heating stage, a boiling stage, and a steaming stage, as shown in FIG.

  The control module 60 controls the vacuum device 40 to evacuate the cooking chamber when the cooking utensil is in the water absorption stage, and controls the heating device 50 to perform a heating operation. When the pressure reaches the first predetermined pressure and the temperature of the rice and water reaches the predetermined temperature, the control module 60 further controls the vacuum device 40 to stop evacuation, and the heating device is turned on. By controlling, the water absorption efficiency of rice grains is improved by maintaining the pressure in the cooking chamber at the first predetermined pressure and maintaining the temperatures of the rice and water at the predetermined temperature. In this way, in the water absorption stage, a vacuum condition with a high degree of vacuum is formed in the cooking chamber, so that the water absorption rate of the rice grains can be greatly improved and the moisture content of the rice grains can be improved. Further, the control module 60 further controls the vacuum device 40 to evacuate the cooking chamber when the cooking utensil is in a steaming stage, and when the pressure in the cooking chamber reaches a second predetermined pressure, The vacuum apparatus 40 is controlled to stop the evacuation, and the pressure in the cooking chamber is maintained at the second predetermined pressure. In this way, a low vacuum condition is formed in the cooking chamber in the steaming stage, so that the freshness retention time can be effectively extended and excessive steam is not extracted, so the cooked rice is dried. The effect of cooking cooked rice is improved. Here, the second predetermined pressure is greater than the first predetermined pressure and is less than zero pressure, that is, a standard atmospheric pressure of 100 KPa. The predetermined temperature is higher than a certain temperature.

  According to an embodiment of the present invention, the first predetermined pressure may be 50-80 KPa, the predetermined temperature may be 40-75 ° C., and the second predetermined pressure may be 80-95 KPa.

  Specifically, the first predetermined pressure may be 60 KPa, the predetermined temperature may be 60 ° C., and the second predetermined pressure may be 90 KPa. Since the first predetermined pressure is smaller than the second predetermined pressure and both are smaller than the standard atmospheric pressure, the degree of vacuum corresponding to the water absorption stage is larger than the degree of vacuum corresponding to the steaming stage, that is, absorbs water with a large vacuum in the water absorption stage, Maintain freshness with a small vacuum in the steaming stage.

  That is, in the embodiment of the present invention, in the water absorption stage, the control module 60 controls the vacuum device 40 and the heating device 50 to operate simultaneously, thereby forming a medium temperature vacuum condition in the cooking chamber, Realizes medium temperature vacuum absorption of rice grains. Here, medium temperature vacuum water absorption means that water absorption of rice grains is performed under conditions of vacuum and medium temperature, and thereby, a water absorption speed faster than mere vacuum or medium temperature can be obtained.

  Moreover, in the embodiment of the present invention, a cooking utensil, for example, an electric rice cooker, has a plurality of stages of vacuum action in the cooking process and realizes different actions. For example, the water-absorbing stage vacuum increases the water-absorption rate, while the steaming stage vacuum extends the freshness retention time.

  According to one embodiment of the present invention, as shown in FIG. 5, when the cooking utensil is in the heating stage and the boiling stage, the control module 60 further controls the vacuum device 40 to be in a deactivated state, By controlling the apparatus 50, the pressure in the cooking chamber is set to be equal to or higher than zero pressure. That is, in the heating stage and the boiling stage, the cooking chamber is kept open or sealed by a positive pressure device. In this case, the cooking utensil is heated by the heating device, and the pressure in the cooking chamber gradually increases. Furthermore, in an open state, the pressure in the cooking chamber is maintained to match the pressure of the external environment, and in the sealing device, after the pressure in the cooking chamber reaches a constant pressure higher than zero pressure. Do not change.

  That is, the degree of vacuum is different at different stages of cooking. The degree of vacuum is a pressure value reached in the cooking chamber after the gas in the cooking chamber is extracted by the vacuum device.

  Specifically, in the water absorption stage, the first predetermined pressure is 50 KPa to 80 KPa, a vacuum condition with a high degree of vacuum is maintained in the cooking chamber, and the water absorption speed can be effectively improved. In the steaming stage, the second predetermined pressure is 80 KPa to 95 KPa, a vacuum condition with a low degree of vacuum is maintained in the cooking chamber, the freshness holding time can be effectively extended, and the cooked rice is not dried.

  Therefore, the degree of vacuum in the water absorption stage is lower than the degree of vacuum in the steaming stage.

  According to an embodiment of the present invention, when a different degree of vacuum is realized, the pressure in the cooking chamber is detected by a pressure sensor to control whether the vacuum apparatus is activated. That is, the pressure detection module includes a pressure sensor, and the pressure sensor is provided on the lid body and detects the pressure in the cooking chamber in real time.

  In embodiments of the present invention, different vacuum degrees are employed to meet the vacuum needs of different cooking stages, and further avoid the vacuum pump always operating at full load to improve the service life of the vacuum pump.

  As described above, the cooking utensil according to the embodiment of the present invention can realize rapid water absorption by adopting different vacuum degrees in different cooking stages, can maintain freshness for a long time, and the cooked rice can be dried. The effect of cooked rice can be effectively improved.

  According to an embodiment of the present invention, the water absorption stage may include a plurality of time zones, wherein the control module includes the vacuum device and the heating device in at least one time zone of the plurality of time zones. By controlling the apparatus, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is maintained at the predetermined temperature. That is, having both vacuum and intermediate temperature conditions means that each time zone of the water absorption stage may have vacuum and intermediate temperature at the same time, and only a part of the water absorption stage has vacuum and intermediate temperature at the same time. Also good.

  The vacuum means a pressure in the cooking chamber lower than the external atmospheric pressure, that is, a negative pressure state, and can be realized by a member such as a vacuum pump. Medium temperature means that the temperature of rice and water in the cooking chamber is higher than normal room temperature (that is, the temperature of the environment where cooking utensils are cooked), for example, 40 ° C. or more and 75 ° C. or less. . This ensures that water vapor is not generated even in a vacuum state, and ensures a vacuum effect in the cooking chamber.

  In the embodiment of the present invention, by realizing the medium temperature vacuum water absorption of rice grains in the water absorption stage, the water absorption speed and the moisture content of the rice grains are improved, the cooking time is shortened, and the quality of the cooked rice is improved.

  According to an embodiment of the present invention, when the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the rice and water When the temperature is maintained at the predetermined temperature, the water absorption efficiency and the pressure in the cooking chamber have a negative correlation.

That is, when the pressure in the cooking chamber is maintained at the first predetermined pressure and does not change, the water absorption efficiency of the rice grains increases as the temperature of the rice and water increases, and the temperature of the rice and water is maintained at the predetermined temperature. If not changed, the water absorption efficiency of the rice grains increases as the pressure in the cooking chamber decreases, that is, the degree of vacuum in the cooking chamber increases. Specifically, reference is made to those shown in Tables 1 and 2 below.

Here, when the pressure in the cooking chamber is kept constant, the moisture content of the rice grains after water absorption increases when the water absorption time does not change as the temperature of rice and water increases.

  Here, when the temperature of rice and water is kept constant, the moisture content after the rice grains have absorbed increases when the water absorption time does not change as the pressure in the cooking chamber decreases.

  Specifically, when it is necessary to extract the cooking chamber 11 to the negative pressure state using the vacuum device 40, first, the electromagnet 321 is driven so as to move the push rod 322 and detach from the closing member 31. The closing member 31 closes the vent hole by the action of gravity. In this case, the intake port 23 is in the closed state, and the cooking chamber is in the sealed state. Then, the electromagnetic valve 43 is controlled to be opened, and the vacuum pump 41 starts to operate until the cooking chamber 11 is in a negative pressure state to extract gas in the cooking chamber 11, and the connection pipe 42 and the exhaust port 22 are connected. The heating device 50 performs a heating operation at the same time to increase the temperature of rice and water in the cooking chamber until a predetermined temperature is reached.

  Note that other configurations and operations of the cooking utensil 100 according to the embodiment of the present invention are known to those skilled in the art and will not be described in further detail here.

  A cooking utensil according to an embodiment of the present invention detects, in a cooking process, the temperature of rice and water in a cooking chamber in real time by a temperature detection module, detects the pressure in the cooking chamber in real time by a pressure detection module, and When the cooking utensil is in the water absorption stage, the control module controls the vacuum device to evacuate the cooking chamber, controls the heating device to perform the heating operation, and the pressure in the cooking chamber is a first predetermined pressure. When the pressure is reached and the temperature of the rice and water reaches a predetermined temperature, the vacuum device is controlled to stop evacuation, and the heating device is controlled so that the pressure in the cooking chamber becomes the first predetermined pressure. The water absorption efficiency of rice grains is improved by maintaining the temperature of rice and water at a predetermined temperature. That is, in the water absorption stage, the cooking chamber is evacuated and controlled so as to be at an intermediate temperature to realize intermediate temperature vacuum water absorption, thereby improving the water absorption rate and moisture content of rice grains, and shortening the cooking time. , Improve the quality of cooked rice. In addition, when the cooking utensil is in the steaming stage, the control module similarly controls the vacuum device to evacuate the cooking chamber, and when the pressure in the cooking chamber reaches the second predetermined pressure, the evacuation is performed. By controlling the vacuum device so as to stop the cooking chamber and maintaining the pressure in the cooking chamber at the second predetermined pressure, cooking can be performed at different pressures in the cooking chamber, that is, different degrees of vacuum in the water absorption stage and the steaming stage. . For example, the water absorption stage maintains a large degree of vacuum in the cooking chamber, and the steaming stage maintains a small degree of vacuum in the cooking chamber, thus adopting a large degree of vacuum in the water absorption stage. The speed can be improved effectively, and a small degree of vacuum can be employed in the steaming stage to effectively extend the freshness holding time. In addition, excessive amount of steam is not extracted, and the cooked rice is not dried. Furthermore, both the water absorption stage and the steaming stage can improve the effect of the finally cooked cooked rice. Therefore, not only can the air pressure in the cooking chamber be controlled by using a vacuum device to meet the air pressure requirements for food in the water absorption, boiling and steaming stages in the cooking process, but the air pressure in the cooking chamber is different. By switching to the state, the fluffy feeling of the cooked rice can be improved, the texture of the cooked rice can be improved, the lack of moisture in the food due to the dispersion of steam can be reduced, and the user's needs can be fully satisfied.

FIG. 6 is a flowchart of the cooking control method for the cooking utensil according to the embodiment of the present invention. Here, the cooking utensil may be the cooking utensil described in the above embodiment, for example, an electric rice cooker, and the cooking utensil includes a main body, a lid, a vacuum device, and a heating device. The main body has a cooking chamber with an open top, the lid is attached to the main body so as to be movable between a closed position and an open position, and the vacuum device is provided with the cooking chamber. When sealed, the cooking chamber is evacuated to create a negative pressure in the cooking chamber.

  As shown in FIG. 6, the cooking control method of the cooking utensil includes the following steps S1 to S3.

  In S1, in the process of cooking with the cooking utensil, the pressure in the cooking chamber is detected in real time, and the temperatures of rice and water in the cooking chamber are detected in real time. The cooking process includes a water absorption stage and a heating stage. And a boiling stage and a steaming stage.

  Specifically, the temperature sensor provided in the bottom of the main body can detect the temperature of rice and water in the cooking chamber in real time, and the pressure sensor provided in the lid can detect the pressure in the cooking chamber in real time. Can be detected.

  In S2, when the cooking utensil is in the water absorption stage, the vacuum device is controlled to evacuate the cooking chamber, the heating device is controlled to perform the heating operation, and the pressure in the cooking chamber is set to the first predetermined pressure. And when the temperature of the rice and water reaches a predetermined temperature, the vacuum device is controlled to stop evacuation and the heating device is controlled to maintain the pressure in the cooking chamber at the first predetermined pressure. By maintaining the temperature of rice and water at a predetermined temperature, the water absorption efficiency of the rice grains is improved. Here, the first predetermined pressure is lower than the atmospheric pressure, and the predetermined temperature is 40 to 75 ° C.

  According to an embodiment of the present invention, the first predetermined pressure may be 50-80 KPa, and preferably the first predetermined pressure may be 60 KPa.

  That is, in the embodiment of the present invention, in the water absorption stage, by controlling the vacuum device and the heating device to operate simultaneously, the condition of medium temperature vacuum is formed in the cooking chamber, and the medium temperature vacuum water absorption of rice grains is realized. . Here, the medium temperature vacuum water absorption means that the water absorption stage is performed under conditions of vacuum and medium temperature, and thereby, a water absorption speed faster than a simple vacuum or medium temperature can be obtained. In this way, in the water absorption stage, a vacuum condition with a high degree of vacuum can be formed in the cooking chamber, the water absorption rate of the rice grains can be greatly improved, and the moisture content of the rice grains can be improved.

  According to an embodiment of the present invention, the water absorption step may include a plurality of time zones, wherein the vacuum device and the heating device are controlled in at least one time zone of the plurality of time zones. Thus, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water is maintained at the predetermined temperature. That is, having both vacuum and medium temperature conditions means that each time zone of the water absorption stage may have vacuum and medium temperature at the same time, and only a part of the time zone of the water absorption stage has vacuum and medium temperature at the same time. Also good.

  In addition, when maintaining the temperature of the rice and water in the cooking chamber at the predetermined temperature by controlling the heating device, the heating device may be controlled so as to stop the heating, or the heating is performed so as to heat intermittently. The apparatus may be controlled as long as the temperature of rice and water can be maintained at a predetermined temperature, for example, 60 ° C., and vacuum water absorption at 60 degrees Celsius of the rice grains is realized.

  The vacuum means that the pressure in the cooking chamber is lower than the external atmospheric pressure, that is, a negative pressure state, and can be realized by a member such as a vacuum pump. Medium temperature means that the temperature of rice and water in the cooking chamber is higher than normal room temperature, and is, for example, 40 ° C. or higher and 75 ° C. or lower, and preferably 60 ° C. This ensures that no water vapor is generated even in a vacuum state, and ensures a vacuum effect in the cooking chamber.

  In the embodiment of the present invention, by realizing the medium temperature vacuum water absorption of rice grains in the water absorption stage, the water absorption speed and the moisture content of the rice grains are improved, the cooking time is shortened, and the quality of the cooked rice is improved.

  According to an embodiment of the present invention, when the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the rice and water When the temperature is maintained at the predetermined temperature, the water absorption efficiency and the pressure in the cooking chamber have a negative correlation.

  That is, when the pressure in the cooking chamber is maintained at the first predetermined pressure and does not change, the water absorption efficiency of the rice grains increases as the temperature of the rice and water increases, and the temperature of the rice and water is maintained at the predetermined temperature. If not changed, the water absorption efficiency of the rice grains increases as the pressure in the cooking chamber decreases, that is, the degree of vacuum in the cooking chamber increases. For details, reference is made to those shown in Tables 1 and 2 above.

  In S3, when the cooking utensil is in the steaming stage, the vacuum device is controlled to evacuate the cooking chamber, and when the pressure in the cooking chamber reaches the second predetermined pressure, the vacuum is stopped so as to stop evacuation. The apparatus is controlled to maintain the pressure in the cooking chamber at a second predetermined pressure, where the second predetermined pressure is greater than the first predetermined pressure and less than zero pressure, ie, the standard atmospheric pressure of 100 KPa.

  According to an embodiment of the present invention, the second predetermined pressure may be 80 to 95 KPa. Preferably, the second predetermined pressure may be 90 KPa.

  In this way, a vacuum condition with a low degree of vacuum is formed in the cooking chamber in the steaming stage, the freshness retention time can be effectively extended, excessive steam is not extracted, and the cooked rice is not dried , Improve the effect of cooking rice.

  Since the first predetermined pressure is smaller than the second predetermined pressure and both are smaller than the standard atmospheric pressure, the degree of vacuum corresponding to the water absorption stage is larger than the degree of vacuum corresponding to the steaming stage, that is, absorbs water with a large vacuum in the water absorption stage, Maintain freshness with a small vacuum in the steaming stage.

  That is, in the embodiment of the present invention, a cooking utensil, for example, an electric rice cooker, has a plurality of stages of vacuum action in the cooking process and realizes different actions. For example, the water-absorbing stage vacuum increases the water-absorption rate, while the steaming stage vacuum extends the freshness retention time.

  Specifically, in one embodiment of the present invention, the cooking control method after entering the water absorption stage of the cooking utensil is as shown in FIG. Put rice and water into the pan and cookware will start working. Then, the vacuum pump and the heating device are simultaneously controlled to operate, and the vacuum device evacuates the pan to change the pressure in the pan. The pressure P1 in the pan is determined, for example 60 KPa, and when the pressure in the pan reaches P1, the vacuum pump is controlled so as not to operate, and the pressure P1 in the pan is kept unchanged, When the pressure does not reach P1, control is performed so that the vacuum pump is continuously operated until the pressure in the pan reaches P1. When the heating device performs the heating operation, the temperature of the rice and water in the pan rises, and when the temperature of the rice and water, for example 60 ° C, is determined and the temperature of the rice and water reaches T, the operation Control the heating device to stop running or adjust the power to operate (eg, control the heating device to operate intermittently based on the proportionality of the power adjustment) and rice in the pan And the water temperature T is kept unchanged. If the temperature of the rice and water has not reached T, by controlling the heating device to continue operating until the temperature of rice and water reaches T, the conditions of vacuum and medium temperature are maintained in the pan, Realizes medium temperature vacuum water absorption. Finally, it is determined whether or not the water absorption time has reached a predetermined time S, and if so, the cooking utensil is controlled to enter the heating stage and the boiling stage, where the boiling stage is completed after the heating stage is completed. Control the cooking utensil to enter and after the boiling phase is completed, enter the steaming phase and control to operate the vacuum pump, i.e. control the vacuum apparatus to evacuate the cooking chamber during the steaming phase . The pressure in the pan is detected, and it is determined whether or not the pressure in the pan is equal to or lower than the second predetermined pressure P2. If “Yes”, the vacuum pump is controlled not to operate, and the pressure in the pan is controlled. Keep at P2 and keep warm until cooking is complete.

  The cooking control method according to the embodiment of the present invention can realize the medium temperature vacuum water absorption of rice grains, greatly improve the water absorption speed of rice grains, and the improvement of the water absorption speed of rice grains at room temperature is not clear, and the required water content Since it takes a considerable amount of time to reach the rate, the problem that the cooking time is too long and the quality of the cooked rice is slightly inferior can be solved. In addition, by controlling the vacuum device, the water absorption speed can be effectively improved by controlling the pressure in the pan so as to reach P1 = 50 KPa to 80 KPa having a relatively high degree of vacuum in the water absorption stage. In the steaming stage, the pressure in the pan can be controlled to reach a relatively low degree of vacuum P2 = 80 KPa-95 KPa, and the freshness retention time can be effectively extended, without extracting excessive steam, Will never dry out.

  A cooking control method for a cooking utensil according to an embodiment of the present invention detects a pressure in a cooking chamber in real time, a temperature of rice and water in the cooking chamber in real time in a process of cooking with the cooking utensil, and When the cooking utensil is in the water absorption stage, the vacuum device is controlled to evacuate the cooking chamber, the heating device is controlled to perform the heating operation, and the pressure in the cooking chamber reaches the first predetermined pressure, When the temperature of the rice and water reaches a predetermined temperature, the vacuum device is controlled so as to stop evacuation, and the heating device is controlled to maintain the pressure in the cooking chamber at the first predetermined pressure. And the water absorption efficiency of a rice grain is improved by maintaining the temperature of water at predetermined temperature. That is, in the water absorption stage, by controlling the vacuum and medium temperature conditions in the cooking chamber to achieve medium temperature vacuum water absorption, the water absorption speed and the moisture content of rice grains are improved, and the time for cooking rice is shortened. And improve the quality of cooked rice. When the cooking utensil is in the steaming stage, the vacuum device is controlled to evacuate the cooking chamber, and the vacuum device is controlled to stop evacuation when the pressure in the cooking chamber reaches the second predetermined pressure. Thus, by maintaining the pressure in the cooking chamber at the second predetermined pressure, cooking can be performed at different pressures in the cooking chamber, that is, different degrees of vacuum in the water absorption stage and the steaming stage. For example, the water absorption stage maintains a large degree of vacuum in the cooking chamber, the steaming stage maintains a small degree of vacuum in the cooking chamber, and the water absorption stage employs a large degree of vacuum to effectively absorb the water. In the steaming stage, a small degree of vacuum can be employed to effectively extend the freshness holding time. In addition, excessive amount of steam is not extracted, and the cooked rice is not dried. Furthermore, both the water absorption stage and the steaming stage can improve the effect of the finally cooked cooked rice. Therefore, not only can the air pressure in the cooking chamber be controlled by using a vacuum device to meet the air pressure requirements for food in the water absorption, boiling and steaming stages in the cooking process, but the air pressure in the cooking chamber is different. Can be switched to a state. Therefore, the fluffy feeling of the cooked rice can be improved, the texture of the cooked rice can be improved, the lack of water in the food due to the dispersion of steam can be reduced, and the user's needs can be fully satisfied.

  In the description of the present invention, an explanation referring to terms such as “one embodiment”, “some embodiments”, “examples”, “specific examples”, or “some examples” The specific features, configurations, materials, or characteristics described in connection with the embodiments or the examples are included in at least one embodiment or example of the present invention. In the present specification, exemplary explanations for the above terms do not necessarily indicate the same embodiments or examples. Also, the specific features, configurations, materials, or characteristics described may be combined appropriately in any one or more of the embodiments or examples. It should be noted that those skilled in the art can combine and combine different embodiments or examples and features of different embodiments or examples described herein as long as they do not contradict each other.

  It should be noted that the terms “first” and “second” are used only to describe the purpose, and indicate or imply relative importance, or imply the number of technical features indicated. Do not understand if you give instructions. Thus, features that are limited to “first” and “second” explicitly or imply that one or more of the features are included. In the description of the present invention, unless there is a clear and specific limitation, “plurality” means at least two, for example, two, three, and the like.

  A flowchart or description of any process or method described herein in another manner is a module, segment containing code of one or more executable instructions for implementing a particular logic function or process step. Or it may be understood as a part. Also, the scope of the preferred embodiment of the present invention includes other implementations and may not follow the order illustrated or discussed, and the functions referred to are substantially simultaneously or in reverse order. Depending on the function. This should be understood by those skilled in the art to which embodiments of the present invention belong.

  The logic and / or steps shown in the flowcharts or described herein by other schemes may be considered, for example, a constant sequence list of executable instructions to implement a logic function, and command execution These commands for use by a system, apparatus or device (eg, a computer-based system, a system that includes a processor, or another system that is executable by retrieving commands from an instruction execution system, apparatus or device) It may be embodied in any computer readable medium for use in combination with an execution system, apparatus or device. In this specification, “computer-readable medium” includes a program for use by a command execution system, apparatus, or device, or for use in combination with these command execution systems, apparatuses, or devices. Any device that can store, communicate, propagate, or transmit. More specific examples (non-exhaustive list) of computer readable media include electrical connections (electronic equipment) with one or more wires, portable computer disk boxes (magnetic devices), random access memory ( RAM), read only memory (ROM), erasable / writable random access memory (EPROM or flash memory), optical fiber device, and portable idiom (CDROM). The computer-readable medium may be a sheet on which the program is printed or other suitable medium. This is because, for example, optical scanning of paper or other media, subsequent editing, decoding, or processing by other suitable methods as needed to obtain the program in electronic form and Can be stored in the memory.

  Each part of the present invention can be realized by hardware, software, firmware, or a combination thereof. In the above embodiment, the steps or methods may be implemented by software or firmware stored in memory and executed by a suitable command execution system. For example, when implemented by hardware, as in the other embodiments, it can be implemented by any one of the following known techniques in the field or a combination thereof. Discrete logic circuit with logic gate circuit to implement logic function of data signal, dedicated integrated circuit with appropriate combinational logic gate circuit, programmable gate array (PGA), field programmable gate array (FPGA) ) Etc.

  A person skilled in the art can understand that all or a part of the steps included in the method according to the above embodiment can be completed by instructing related hardware by a program. The program may be stored on a computer readable medium, and the program may include a step or a combination thereof in a method embodiment when executed.

  In addition, each functional unit according to each embodiment of the present invention may be integrated into one processing module, each unit may exist physically independently, or two or two or more units may be present. It may be integrated in one module. The integrated module may be realized in the form of hardware or may be realized in the form of a functional module of software. When the integrated module is realized in the form of a functional module of software and sold or used as an independent product, it can be stored in a single computer-readable storage medium.

  The storage medium described above may be a read-only memory, a magnetic disk, or a idiom. As mentioned above, although the Example of this invention was shown and demonstrated, the said Example is an illustration and should not be understood as limiting this invention. Those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present invention.

  In the description of the present invention, “center”, “vertical direction”, “lateral direction”, “length”, “width”, “thickness”, “top”, “bottom”, “front”, “back”, “ “Left”, “Right”, “Vertical”, “Horizontal”, “Top”, “Bottom”, “Inside”, “Outside”, “Clockwise”, “Counterclockwise”, “Axial”, “Diameter” ”,“ Circumferential direction ”and the like indicate orientations or positional relations based on the orientations or positional relations shown in the drawings. Or, it should not be understood as a limitation on the present invention, as it is not directed or implied when the member is in a particular orientation and is constructed and operated in a particular orientation.

  In the description of the present invention, unless otherwise specified and limited, the meanings of terms such as “attach”, “connect to each other”, “connect”, and “fix” should be widely understood. For example, a fixed connection, a detachable connection, or an integral connection is possible. Equipment connection and electrical connection are also possible. It is possible to connect directly, indirectly through an intermediate medium, the inside of two members communicating, or the mutual relationship between the two members. . For those skilled in the art, the specific meanings of the above terms in the present invention can be understood by specific cases.

  In the present invention, the first feature being “above” or “below” the second feature includes direct contact between the first feature and the second feature, unless otherwise specified and limited. Alternatively, the first feature and the second feature may include indirect contact via an intermediate medium. In addition, the fact that the first feature is “above”, “above” or “upper surface” of the second feature includes that the first feature is directly above or obliquely above the second feature, or simply It represents that the horizontal height of one feature is higher than the second feature. The fact that the first feature is “below”, “below” or “bottom” of the second feature includes that the first feature is directly below or obliquely below the second feature, or is simply that of the first feature. The horizontal height is lower than the second feature.

  As mentioned above, although the Example of this invention was shown and demonstrated, the said Example is an illustration and should not be understood as limiting this invention. Those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present invention.

DESCRIPTION OF SYMBOLS 100: Cooking utensil 10: Main body 11: Cooking chamber 20: Lid 21: Extraction port 22: Exhaust port 23: Inlet port 24: Mounting cover 30: Positive pressure device 31: Closing member 32: Drive assembly 321: Electromagnet 322: Push Rod 33: Support member 331: Ring member 332: Support base 40: Vacuum device 41: Vacuum pump 42: Connection pipe 43: Electromagnetic valve 50: Heating device 60: Control module 70: Temperature sensor 80: Pressure sensor

Claims (16)

A cooking control method for a cooking utensil,
The cooking utensil includes a main body, a lid, a vacuum device, and a heating device. The main body includes a cooking chamber having an open top, and the lid has a closed position and an open position. When the cooking chamber is hermetically sealed, the vacuum device evacuates the cooking chamber to create a negative pressure in the cooking chamber, and the cooking control method Is
In the process of cooking with the cooking utensil, detecting the pressure in the cooking chamber in real time, detecting the temperature of rice and water in the cooking chamber in real time;
When the cooking utensil is in the water absorption stage, the vacuum apparatus is controlled to evacuate the cooking chamber, and the heating apparatus is controlled to perform a heating operation, so that the pressure in the cooking chamber is first. When the predetermined pressure is reached and the temperature of the rice and water reaches the predetermined temperature, the pressure in the cooking chamber is controlled by controlling the vacuum device to stop evacuation and controlling the heating device. Maintaining the first predetermined pressure and maintaining the temperature of the rice and water at the predetermined temperature to improve the water absorption efficiency of rice grains, wherein the first predetermined pressure is less than atmospheric pressure, A step wherein the temperature is 40-75 ° C .;
including,
A cooking control method for cooking utensils. The cooking control method includes:
When the cooking utensil is in a steaming stage, the vacuum device is controlled to evacuate the cooking chamber, and when the pressure in the cooking chamber reaches a second predetermined pressure, the evacuation is stopped. Controlling the vacuum device to maintain the pressure in the cooking chamber at the second predetermined pressure, wherein the second predetermined pressure is greater than the first predetermined pressure and less than zero pressure;
The cooking control method of the cooking utensil according to claim 1. When the cooking utensil is in the heating stage and the boiling stage, the vacuum apparatus is controlled so that the operation is stopped, and the heating apparatus is controlled so that the pressure in the cooking chamber becomes zero pressure or more. To
The cooking control method of the cooking utensil according to claim 1. The first predetermined pressure is 50 to 80 KPa, and the second predetermined pressure is 80 to 95 KPa.
The cooking control method of the cooking utensil according to claim 2 characterized by things. The first predetermined pressure is 60 KPa, the predetermined temperature is 60 ° C., and the second predetermined pressure is 90 KPa.
The cooking control method of the cooking utensil according to claim 4. When the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the temperature of the rice and water is maintained at the predetermined temperature. The water absorption efficiency and the pressure in the cooking chamber have a negative correlation,
The cooking control method of the cooking utensil according to claim 1. The water absorption stage includes a plurality of time zones,
By controlling the vacuum device and the heating device in at least one of the plurality of time zones, the pressure in the cooking chamber is maintained at the first predetermined pressure, and the temperature of the rice and water Is maintained at the predetermined temperature,
The cooking control method of the cooking utensil according to claim 1. The pressure sensor provided in the lid detects the pressure in the cooking chamber in real time.
The cooking control method of the cooking utensil according to claim 1. Cooking utensils,
A body having a cooking chamber with an open top;
A lid attached to the main body movably between a closed position and an open position;
When the cooking chamber is sealed, a vacuum device for evacuating the cooking chamber to create a negative pressure in the cooking chamber;
A heating device for heating the cookware;
In the process of cooking with the cooking utensil, a temperature detection module for detecting in real time the temperature of rice and water in the cooking chamber;
A pressure detection module for detecting the pressure in the cooking chamber in real time in a cooking process including a water absorption stage, a heating stage, a boiling stage, and a steaming stage with the cooking utensil;
When the cooking utensil is in the water absorption stage, the vacuum device is controlled to evacuate the cooking chamber, the heating device is controlled to perform a heating operation, and the pressure in the cooking chamber is set to a first predetermined pressure. When the pressure is reached and the temperature of the rice and water reaches a predetermined temperature, the vacuum device is controlled to stop evacuation, and the heating device is controlled to control the pressure in the cooking chamber. A control module for improving the water absorption efficiency of the rice grains by maintaining the first predetermined pressure and maintaining the temperature of the rice and water at the predetermined temperature,
The first predetermined pressure is lower than atmospheric pressure, and the predetermined temperature is 40 to 75 ° C;
A cooking utensil characterized by that. The control module further controls the vacuum device to evacuate the cooking chamber when the cooking utensil is in a steaming stage, and when the pressure in the cooking chamber reaches a second predetermined pressure, The vacuum apparatus is controlled to stop evacuation to maintain the pressure in the cooking chamber at the second predetermined pressure, where the second predetermined pressure is greater than the first predetermined pressure and zero. Less than pressure,
The cooking utensil according to claim 9. When the cooking utensil is in the heating stage and the boiling stage, the control module controls the vacuum device to be in a deactivated state, and the pressure in the cooking chamber is reduced to zero by controlling the heating device. To be more,
The cooking utensil according to claim 9. The first predetermined pressure is 50 to 80 KPa, and the second predetermined pressure is 80 to 95 KPa.
The cooking utensil according to claim 10. The first predetermined pressure is 60 KPa, the predetermined temperature is 60 ° C., and the second predetermined pressure is 90 KPa.
The cooking utensil according to claim 12. When the pressure in the cooking chamber is maintained at the first predetermined pressure, the water absorption efficiency and the temperature of the rice and water have a positive correlation, and the temperature of the rice and water is maintained at the predetermined temperature. The water absorption efficiency and the pressure in the cooking chamber have a negative correlation,
The cooking utensil according to claim 9. The water absorption stage includes a plurality of time zones,
In at least one of the plurality of time zones, the control module controls the vacuum device and the heating device to maintain the pressure in the cooking chamber at the first predetermined pressure, and Maintaining the temperature of the rice and water at the predetermined temperature;
The cooking utensil according to claim 9. The pressure detection module includes a pressure sensor;
The pressure sensor is provided on the lid and detects the pressure in the cooking chamber in real time.
The cooking utensil according to claim 9.

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