JP2019058225A - Complex vacuum cooking device - Google Patents

Abstract

To provide a complex vacuum cooking device enabling a user to select freely seasoning cooking or heating cooking by one cooking device.SOLUTION: A complex vacuum cooking device in an embodiment includes a container (3) for storing a food material and seasoning liquid into which the food material is dipped, a body part (10) for making the container airtight, vacuum formation devices (42, 44, 45) for evacuating the airtight container, a heating apparatus (5) for heating the container, and cooking mode selection parts (23, 24) for allowing a user to select either of a seasoning cooking mode and a heating cooking mode.SELECTED DRAWING: Figure 3

Description

  Embodiments of the present invention relate to a combined vacuum cooker.

  For example, in the case of cooking by boiling or deep-frying, vegetables, chickens, etc., which are foodstuffs before heating, are soaked in seasoning liquid and seasoned with seasoning. Depending on the type of food and the type of food, it may take time to season the food until it reaches the inside of the food, such as in a refrigerator and waiting for a whole day and night.

  Foods in vacuum packs manufactured and sold by food manufacturers etc. are subjected to seasoning and heating with the food and seasoning liquid included in the package, and are heated, for example, with boiling water without breaking the package seal. You can cook easily just by yourself. However, the types of vacuum-packed foods that are commercially available are limited, and may not be preferred for seasoning.

  On the other hand, there are pressure cookers such as pressure cookers and pressure cookers such as vacuum cookers as household cookers. The reduced pressure heating cooker can cook the food at a relatively low temperature of, for example, 80 to 90 ° C. in a reduced pressure atmosphere. Cooking at low temperature has the advantage that the food is less likely to lose shape.

  However, since the decompression cooker cooks while performing both decompression and heating at the same time, it can not be used depending on the type of cooking, for example, it can be used for cooking boiled food but not for cooking fried chicken There are many things.

Unexamined-Japanese-Patent No. 5-294320 Unexamined-Japanese-Patent No. 11-98967 gazette Patent No. 3599664 Japanese Patent Application Laid-Open No. 59-14525

  The problem to be solved by the present invention is to provide a combined vacuum cooker in which a user can select seasoned cooking and cooking with a single cooker.

  In addition, another problem to be solved by the present invention is to provide a combined vacuum cooker capable of performing seasoned cooking, for example, seasoning food before cooking, in a short time even at home. It is in.

  In order to solve the above-mentioned subject, the compound vacuum cooking appliance of an embodiment evacuates the container which accommodates a foodstuff and the seasoning liquid which immerses the foodstuff, the main body part which makes the container airtight, and the container which made the airtight airtight. A heating device for heating the container, and a cooking mode selection unit for the user to select either the seasoned cooking mode or the cooking mode.

  Moreover, the composite vacuum cooker according to another embodiment includes a container for containing a food and a seasoning liquid for immersing the food, a main body for making the container airtight, and a vacuum forming device for evacuating the inside of the container made airtight. And a heating device for heating the container, and a cooking mode selection unit which allows the user to select one of a seasoned cooking mode, a cooking mode and a seasoned / cooking mode.

  Moreover, the composite vacuum cooker according to another embodiment includes a container for containing a food and a seasoning liquid for immersing the food, a main body for making the container airtight, and a vacuum forming device for evacuating the inside of the container made airtight. A heating device for heating the container, a cooking mode selection unit for the user to select either the seasoned cooking mode or the cooking mode, and the seasoned cooking mode selected; After vacuuming the inside of the container until the degree of vacuum at which the seasoning liquid boils, the vacuum forming apparatus is controlled to release the vacuum state of the degree of vacuum, and when the cooking mode is selected, the container is The heating device is controlled to be heated, and when the flavoring / cooking mode is selected, the inside of the container is vacuumed to a vacuum degree at which the seasoning liquid boils without heating, and the vacuum Degree of vacuum It was released from further characterized by comprising a control unit for controlling the vacuum forming apparatus and the heating device so as to heat the container.

  As an example, after the control unit evacuates the inside of the container to a vacuum degree at which the seasoning liquid boils without heating, the control unit repeatedly performs a series of operations to release the vacuum state of the vacuum degree. The vacuum forming device is controlled.

It is a perspective view showing the appearance of the compound vacuum cooker of an embodiment. It is a perspective view which shows the state which opened the cover part of the compound vacuum cooker of embodiment. It is a perspective view showing an internal configuration of a compound vacuum cooker of an embodiment. It is an explanatory view showing a control system of a compound vacuum cooker of an embodiment. It is a timing chart of operation which a compound vacuum cooker of an embodiment performs. It is explanatory drawing which shows a mode that seasoned cooking is performed with the compound vacuum cooker of embodiment. It is an explanatory view showing signs that cooking is performed with a compound vacuum cooker of an embodiment. It is an explanatory view showing the cooking mode performed with the compound vacuum cooker of an embodiment.

  Hereinafter, the compound vacuum cooker according to the embodiment will be described in detail with reference to the attached drawings.

  As shown in FIG. 1, the combined vacuum cooker 1 of the embodiment includes a main body 10 having a substantially rectangular outer shell. The main body 10 has a lower housing 11 and an upper lid 12. The upper surface of the lid 12 is an operation unit 2 operated by the user when cooking, a display unit 21 displaying information such as temperature and timer, and a clear window through which the user can visually confirm the state of cooking A window 13 is provided. The operation unit 2 is a start / stop switch 22 for starting / stopping cooking, a "vacuum" switch 23 for selecting the "seasoned cooking mode" for seasoning the food under vacuum, and a "heating mode for heating the food" “Heat” switch 24 for selecting “”, and an increase / decrease switch 25 for changing set values such as temperature and timer. The “vacuum” switch 23 and the “heating” switch 24 are an example of a cooking mode selection unit that allows the user to select the seasoning cooking mode, the heating cooking mode, or the seasoning / cooking mode. The seasoning / cooking mode is selected, for example, by pressing both the "vacuum" switch 23 and the "heating" switch 24. Although illustration is omitted, a menu switch may be provided to switch menus such as temperature setting and time setting. The display unit 21 is, for example, a liquid crystal panel or a touch panel. The outer shell of the main body portion 10 is formed, for example, by molding a resin. The window 13 is formed of acrylic resin.

  A lid opening switch 14 which is operated when the lid 12 is opened is provided on the front surface of the lid 12. As shown in FIG. 2, the lid 12 is openable and closable using a hinge 15 provided on the back side of the main body 10 as a support shaft. Further, a locking claw 16a and a locking groove 16b that interlock with the lid opening switch 14 are provided at positions where the lid 12 and the housing 11 face each other. When the lid 12 is closed, the locking claws 16a and the locking grooves 16b engage with each other to lock the lid 12. When the lid open switch 14 is pressed, the engaged state is released and the lid 12 is closed. It is supposed to open. Furthermore, a limit switch 17 which is a lid switch is provided as a safety device that prevents, for example, vacuum cooking from being started when the lid 12 is open.

  The pan-type container 3 which is an example of the container which accommodates the foodstuff to cook and the seasoning liquid to season is accommodated in the accommodating part 11 so that attachment or detachment is possible. The pot-type container 3 is a bottomed container formed in a substantially rectangular shape, and the upper side is open. The upper end edge of the pot-type container 3 is a flange portion 31 whose entire circumference extends outward. In addition, the shape of the pot-shaped container 3 may not be rectangular, and the body may be cylindrical. The pot-type container 3 is formed of, for example, a metal material such as stainless steel or titanium.

  The size of the main body 10 is set to, for example, a width of 350 mm, a depth of 300 mm, and a height of 250 mm as an example for household use. In this case, the size of the pot-type container 3 is set to a width of 300 mm, a depth of 250 mm, and a height of 200 mm, and has a volume (cooking space) of about 15 liters.

  On the other hand, the inner lid 18 closing the upper opening of the pot-shaped container 10 is fixedly arranged on the surface of the lid 12. The inner lid 18 is formed of, for example, a metal material such as stainless steel or titanium similarly to the pot-type container 3. An annular seal material 19 is provided on the outer peripheral edge of the inner lid 18 so as to face, for example, the entire circumference of the flange portion 31 of the pot-type container 3. That is, the pot-type container 3 is made airtight by sealing the upper opening of the pot-type container 3 with the inner lid 18 with the sealing material 19 interposed. Then, the inside of the airtight pot-type container 3 can be evacuated by means of the air supply and exhaust port 4 formed on the surface of the inner lid 18. The sealing material 19 is a gasket formed of, for example, a fluorine resin or silicone.

  As shown in FIG. 3, the air supply / discharge port 4 communicates with a vacuum drawing pipe 41 disposed inside the lid 12. The piping 41 for vacuum drawing is connected to a vacuum pump 42 disposed in the storage unit 11. Moreover, the piping 41 for vacuum drawing is branched within the cover part 12, and the opening part 43 of the front-end | tip is open | released outside. A vacuum valve 44 and a vacuum release valve 45 which are automatic on-off valves are provided in the middle of the branch path on the vacuum pump 42 side and the branch path on the opening 43 side, respectively. When the vacuum pump 42 is operated with the vacuum release valve 45 closed and the vacuum valve 44 opened, the atmosphere in the pot-type container 3 can be exhausted and evacuated. Further, when the vacuum valve 44 is closed and the vacuum pump 42 is stopped, the vacuum state can be maintained (vacuum hold). Furthermore, when the vacuum release valve 45 is opened, external air can be taken into the pan-type container 3 to release the vacuum state. That is, in the example of FIG. 3, the vacuum forming device is configured by the vacuum pump 42, the vacuum valve 44 and the vacuum release valve 45. The pressure in the pan-type container 3 is detected by a pressure detection unit 46 provided in the middle of the vacuum drawing pipe 41. The pressure detection unit 46 is, for example, a pressure sensor of a combined gauge type.

  The vacuum pump 42 uses, as an example, a dry vacuum pump or an oil vacuum pump. As the vacuum pump 42, it is preferable to use one capable of evacuating the inside of the pot-type vessel 3 to a degree of vacuum of, for example, at most 0.4 kPa. Alternatively, it is preferable to use one that can be evacuated to a degree of vacuum (for example, 1.2 to 5.6 kPa) at which water can be boiled, for example, at room temperature (for example, in the range of 10 ° C to 35 ° C). The vacuum valve 44 and the vacuum release valve 45 use, for example, a metal solenoid valve such as stainless steel. The piping 41 for vacuum drawing is formed by metal piping, such as stainless steel, for example. The piping 41a for evacuation of the part which straddles the accommodating part 11 and the cover part 12 uses metal flexible piping, such as stainless steel, for example. In the middle of the suction side and the exhaust side of the vacuum pump 42, a filter (not shown) may be provided which captures water and components of the seasoning to be accompanied by the air. The exhaust pipe 41b of the vacuum pump 42 is open to the outside.

  The heating device 5 for heating the pot-type container 3 is disposed in the housing portion 11. The heating device 5 is, for example, a heater of an electromagnetic induction heating system. The pot-shaped container 3 is held in the housing portion 11 in a state of being placed on the upper surface of the heating device 5. An inner frame (not shown) made of metal may be provided in the housing portion 11, the heating device 5 may be disposed on the bottom surface of the inner frame, and the pot-shaped container 3 may be stored in the inner space of the inner frame. A temperature detection unit 51 is disposed, for example, on the back surface side of the heating device 5. The temperature detection unit 51 is, for example, a temperature sensor. The temperature detection part 51 is also used as a temperature detection part which detects the temperature (workpiece | work temperature) in the pan-type container 3 at the time of execution of the seasoning cooking mode mentioned later. Of course, a temperature sensor for detecting the temperature in the pot-type container 3 may be separately provided. The temperature detected by the temperature detection unit 51 is displayed on the display unit 21 of the lid 12. A safety valve (pressure relief valve) 52 is provided in the lid 12 as a safety device that prevents the pressure of the pot-type container 3 from rising above a predetermined level when the cooking mode is performed. The safety valve 52 uses, for example, a spring-type safety valve. When the safety valve 52 is opened, the pressure is released by the communication between the opening 53a and the opening 53b.

  A controller 6 that controls the operation of the combined vacuum cooker 1 is disposed in the lid 12. As shown in FIG. 4, the control unit 6 includes a CPU 61, a ROM 62, a RAM 63, an I / O port 64, a vacuum hold timer 65, and a heating timer 66. The CPU 61, the ROM 62, the RAM 63, and the I / O port 64 are disposed, for example, on a circuit board. The ROM 62 stores programs executed by the CPU 61 and information such as various control conditions. The CPU 61 reads out the program and various control conditions and executes control of the entire cooking operation. The programs include programs for executing the "seasoned cooking mode", the "heating cooking mode" and the "seasoning and cooking mode". The various control conditions include information (hereinafter referred to as “vapor pressure related information”) indicating the correspondence between the temperature and the vapor pressure of water. The steam pressure related information is an approximation formula of a steam pressure curve or a database of steam pressure of water associated with each temperature.

  The CPU 61 is a power switch (not shown) which is an input device, the limit switch 17 of the lid 12, a pressure detector 46, a vacuum hold timer 65, a heating timer 66, and a temperature detection through an I / O port 64 which is an input / output port. Receive a signal from the unit 51. The power switch (not shown) is, for example, an outlet connected to a commercial power source. The vacuum hold timer 65 is a timer that counts time for vacuum hold. The heating timer 66 is a timer that counts the time for cooking. The heating timer 66 may also serve as a heat-retention timer for keeping the food after heating and cooking cooked. The limit switch 17, the pressure detection unit 46, and the temperature detection unit 51 of the lid 12 are as described above.

  The CPU 61 outputs control signals to the vacuum pump 42, the vacuum valve 44, the vacuum release valve 45, the heating device 5, and the buzzer 67, which are output devices. The vacuum pump 42 is controlled in start and stop operations when performing vacuum drawing. Opening and closing operations of the vacuum valve 44 and the vacuum release valve 45 are controlled. The heating device 5 controls the start and stop operations when performing heating and cooking and the output for temperature adjustment. The buzzer 67 is controlled to emit, for example, a sound notifying the user of the end of cooking or an alarm sound notifying the user that the lid 12 is not closed.

  The CPU 61 receives signals from the various switches 22 to 25 of the operation unit 2 which is a user interface through the I / O port 64, and outputs a signal for displaying information such as temperature and timer on the display unit 21. As described above, the user can select the "seasoned cooking mode" for seasoning the food under vacuum by pressing the "vacuum" switch 23, and then the "start / stop" switch 22 By pressing, the seasoned cooking mode can be executed. Similarly, pressing the "heat" switch 24 allows the user to select the "cooking mode" to heat the food, and subsequently to execute the cooking mode by pressing the "start / stop" switch 22. it can. Furthermore, the user can select the “seasoned / cooking mode” in which the “cooking mode” is performed following the “seasoned cooking mode” while keeping the pot-type container 3 in the main body portion 10. Alternatively, for example, in the case of deep-fried chicken, only the “seasoned cooking mode” may be performed, and the chicken seasoned under vacuum may be taken out and fried in oil.

  As an example, FIG. 5 shows the case where the “flavored / cooking mode” is selected to execute the “cooking mode” following the “flavored cooking mode” while the pan-type container 3 is accommodated in the main body 10. It is a timing chart. As an example of this continuous cooking, a mode of making a boiled daikon radish is schematically shown in FIG.6 and FIG.7.

  First, the user opens the lid 12 and places the daikon radish and the seasoning liquid, which have been cut into round slices in advance, into the pan-type container 3. The seasoning liquid is, for example, a liquid containing water prepared by adding seasoning such as salt or sugar to soy sauce or mirin. The amount of seasoning liquid may be, for example, about half of the radish soaked (see FIG. 6). The amount of seasoning liquid may be smaller than conventional seasoning.

  When the user closes the lid 12, the limit switch 17 is turned on (Act 1). Then, when the user presses the “vacuum” switch 23 and the “heat” switch 24 and then presses the “start / stop” switch 22, the control unit 6 confirms the temperature detected by the temperature detection unit 51 as the work temperature The degree of vacuum at which water boils at that temperature is derived from the vapor pressure related information (Act 2). If the radish is not preheated or cooled, the starting temperature is room temperature. For example, when the room temperature is 25 ° C., a degree of vacuum of 3.2 kPa is set as the pressure setting value. Of course, the degree of vacuum below the vapor pressure may be set to the pressure setting value. Alternatively, the pressure may be reduced to a pressure higher than the vapor pressure. As another example, it sets, for example to 20 kPa. Next, the control unit 6 operates the vacuum pump 42 in a state in which the vacuum release valve 45 is closed and the vacuum valve 44 is opened, and the inside of the pot-type container 3 is evacuated. The evacuation continues until the pressure detected by the pressure detection unit 46 reaches the pressure set value (Act 3). When the pressure detected by the pressure detection unit 46 reaches the pressure setting value, the control unit 6 closes the vacuum valve 44 and stops the vacuum pump 42, and executes vacuum hold to maintain the degree of vacuum (Act 4). At this time, in the pan-type container 3, as schematically shown in FIG. 6, the inside of the pan-type container 3 is vacuumed, the void in the radish B shrinks, and the seasoning liquid R is boiled. The vacuum hold continues until the vacuum hold timer 65 has counted the set time. The set time is, for example, 300 seconds or less, preferably 60 seconds. However, the vacuum hold may not be provided.

  When the vacuum hold timer 65 finishes counting the set time, the control unit 6 opens the vacuum release valve 45 to release the vacuum state (Act 5). The release of the vacuum state may be returned to the atmospheric pressure, or the degree of vacuum may be changed, for example, from 10 kPa to 80 kPa. At this time, a phenomenon occurs in which the seasoning liquid R rapidly penetrates into the radish B in the pot-type container 3. That is, the soaking of the seasoning liquid R occurs while the vacuum holding is performed, but the soaking of the seasoning liquid R in the seasoning cooking mode is promoted when the vacuum state is released. Therefore, it is preferable to perform the release of the vacuum state not in a gradual manner but in a burst. In the case of the seasoned cooking mode, the vacuum state is released (Act 5), and the process is finished when the inside of the pot-type container 3 returns to the atmospheric pressure.

  A series of operations from the confirmation of the work temperature (Act 2) to the release of the vacuum state (Act 5) is not limited to one time, and may be performed a plurality of times. Not only can the addition of seasoning liquid into the radish by opening the vacuum more than once, but also if the temperature inside the pan-type vessel 3 is lowered by vacuuming and vacuum holding. By performing the next work temperature confirmation (Act 2), the pressure setting value can be reset, and there is an advantage that the seasoning liquid can be surely boiled in the vacuum hold execution. When the vacuum holding is performed a plurality of times, the set time (for example, 60 seconds) may be divided by the number of executions, or may be held for 60 seconds each time. Further, the temperature range in which the soaking of the seasoning liquid is promoted may differ depending on the food. Therefore, the food may be preheated or precooled before the seasoned cooking mode is performed. In the case of preheating, the cooking mode may be performed only with the food without adding the seasoning liquid.

  Subsequently, the heating and cooking mode will be described. First, the user uses the increase / decrease switch 25 to set the heating temperature and the heating time. In the case of radish, it is set to 95 ° C. which is the same as or higher than the softening temperature. Also in the case of vegetables other than radish, as an example, it sets in the range of about 85-95 degreeC. In the case of meat, the temperature is set to 60 ° C., which is an appropriate temperature, and in the case of fish, it is set to 70 ° C., which is an appropriate temperature. The heating time is set to, for example, 40 minutes in the case of radish cooked in the seasoned cooking mode. In the case of the “seasoned / cooking mode”, the setting of the heating temperature and the heating time can be performed before starting the seasoned cooking.

  The control unit 6 activates the heating device 5 and controls the output of the heating device 5 such that the temperature detected by the temperature detection unit 51 becomes the temperature setting value (Act 6). The cooking is performed, for example, with the vacuum valve 44 and the vacuum release valve 45 closed. It is possible to evacuate to a vacuum degree at which the water boils at the set temperature, and to heat in a vacuum-held state. The timing to finish the heating may be determined by the user pressing the “start / stop” switch 22 according to the state of the radish observed from the window 13 which is a clear window, or the heating timer 66 is set You may wait for the time to finish counting. When the “start / stop” switch 22 is pressed or the heating timer 66 finishes counting the set time, the control unit 6 stops the heating device 5. Then, the vacuum release valve 45 is opened to release the pressure in the pan-type container 3 raised by heating (Act 7).

  The cooking mode is ended when the pressure in the pot-shaped container 3 is released (Act 7). The user can know that the cooking mode has ended, for example, by the sound of the buzzer 67 (Act 8). When it is desired to continue the heat retention of the radish at the time of pressure release and / or after the heat cooking, the heat timer is used as the heat retention timer.

  According to the embodiment described above, when the food and seasoning liquid are stored in the pan-type container 3 and the seasoning cooking mode is selected, the control unit 6 becomes a degree of vacuum at which the seasoning liquid boils without heating. The pan-type vessel 3 is evacuated to a vacuum, held in vacuum for a certain period of time, and then the vacuum state is released, and the heating unit 5 heats the pan-type vessel 3 when the heating / cooking mode is selected. By controlling the above, it is possible to realize the combined vacuum cooker 1 in which the user can select seasoned cooking and cooking with one cooker.

  Furthermore, according to the embodiment, the seasoning liquid can be steeped into the food rapidly by releasing the vacuum state at once after holding the vacuum for a certain period of time, so it is possible to taste the taste in a short time even at home . For example, in the case of a commercially available vacuum-packed food, if the package is opened to impregnate the seasoning liquid into the food, the package can not be heated with boiling water. On the other hand, if the package is heated with boiling water, the vacuum can not be released to soak the seasoning liquid before heating.

  The food may not be stored directly in the pan-type container 3, and for example, the pan-type container 3 may be one in which a packaging bag for vacuum packaging is put together with the seasoning liquid.

  Furthermore, in order to assist the user with respect to the set values of temperature and time, the combined vacuum cooker may be connected to the Internet, and a recipe corresponding to the type of food and the type of food may be downloaded. Alternatively, the configuration may be such that an operation or a recipe can be input from a smartphone through a wireless line.

  As described above, the combined vacuum cooker according to the embodiment includes the container for containing the food and the seasoning liquid for soaking the food, the main body for making the container airtight, and the vacuum forming device for evacuating the inside of the container made airtight. And a heating device for heating the container, and a cooking mode selection unit. The cooking mode selection unit is at least one or more of a seasoned cooking mode, a cooking mode, and a seasoned / cooking mode. In the seasoning cooking mode, the cooking mode, and the seasoning / cooking mode in which the heating / cooking is performed after seasoning cooking, each process is reduced in pressure below the vacuum at which water boils, and the pressure is reduced so that the water does not boil Set the pressure in the container to either atmospheric pressure. Furthermore, each process may perform heating by a heating device, and may not perform heating. The depressurized state may be held for a certain period of time, and the pressure may be changed high and / or low. The release of the vacuum state may be returned to the atmospheric pressure, or may be left to a certain degree of reduced pressure without returning to the atmospheric pressure. Not only depressurization but also pressurization may be performed.

  According to the above-described combined vacuum cooker, the cooking course shown in FIG. 8 can be selected as an example. Of course, it is not necessary to provide all the courses, and any of the cooking courses shown in FIG. 8 can be implemented. In the first mode in which the taste is infused, the food can be preserved by instilling the taste. In the second A mode in which immersion and pressure cooking are performed, cooking time can be shortened due to softening of the food. In the second B mode, in which immersion and vacuum cooking are performed, it is possible to prevent the simmering of the food which is easily simmered due to the softening of the food. The 3rd A mode which carries out pressure cooking can shorten cooking time. In the third B mode for vacuum cooking, cooking time can be shortened, and food can be softened and taste can be impregnated to the inside. In the second A and second B modes, it is possible to prevent the collapse of the shape by soaking the taste first and then simmering. In addition, if heating is followed by vacuuming, taste can be infiltrated even at weak pressure reduction. In the case of a food which is difficult to lose its shape (make-in, for example, by potato), the 3A or 3B mode is selected. If it is easy to lose shape (for example, a potato with a potato), the 2A or 2B mode is selected. In addition, in the first mode, for example, it is possible to season non-cooked things such as pickles and marinade, and also to produce foodstuffs that you want to season just before heating (for example, undercooked fried foods and grilled dishes).

  Embodiments of the present invention are presented as examples and are not intended to limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, substitutions, and modifications can be made without departing from the scope of the invention. These embodiments and modifications thereof are included in the scope and the gist of the invention, and are included in the invention described in the claims and the equivalents thereof.

DESCRIPTION OF SYMBOLS 1 compound vacuum cooking vessel 10 main-body part 11 accommodation part 12 cover part 13 window part 2 display part 3 pot-type container 42 vacuum pump 44 vacuum valve 45 vacuum release valve

Claims (3)

A container for containing a foodstuff and a seasoning liquid for soaking the foodstuff;
A body portion that makes the container airtight;
A vacuum forming device for evacuating the airtight container;
A heating device for heating the container;
And a cooking mode selection unit for the user to select either the seasoned cooking mode or the cooking mode. A container for containing a foodstuff and a seasoning liquid for soaking the foodstuff;
A body portion that makes the container airtight;
A vacuum forming device for evacuating the airtight container;
A heating device for heating the container;
What is claimed is: 1. A composite vacuum cooker comprising: a cooking mode selection unit that allows a user to select one of a seasoned cooking mode, a heating and cooking mode, and a seasoned and cooking mode.   The seasoned cooking mode is characterized in that the container is depressurized to a vacuum or less at which the seasoning liquid boils without heating, and then the operation of releasing the vacuum from the vacuum degree is performed once or more. The combined vacuum cooker according to item 1 or 2.