JP2023130515A - Heat cooker - Google Patents

Abstract

To provide a heat cooker that can prevent a food material from decaying during reservation cooking.SOLUTION: A heat cooker includes: a container for storing a food material; a heating part for heating the container; and a heating control unit for controlling heating by the heating part. The heat cooker has a reservation mode capable of reservation cooking. The reservation mode includes a warming step and a finishing step. The warming step is executed by the end of the reservation mode and before the finishing step.SELECTED DRAWING: Figure 5

Description

The present invention relates to a cooking device for cooking food stored in an inner pot.

BACKGROUND ART Some heating cookers such as rice cookers are capable of reservation cooking in which cooking ends at a reserved time or after a reserved time (for example, Patent Document 1).

Japanese Patent Application Publication No. 2013-223705 (published on October 31, 2013)

However, when pre-cooking is done using a conventional heating cooker, as shown in Figure 8, if the period from the start of reservation to the start of cooking is long, bacteria will grow inside the cooker. Ingredients may spoil. This phenomenon becomes particularly noticeable when the temperature around the heating cooker is high, such as in the summer. If rotten food is cooked, it may be edible, but it will end up with a sour odor and taste will deteriorate.

Therefore, the present invention has been made in view of the above-mentioned problems, and an object thereof is to provide a heating cooker that can prevent food from spoiling during reserved cooking.

In order to solve the above problems, a heating cooker according to one aspect of the present invention includes: a container that stores food; a heating section that heats the container; a heating control section that controls heating by the heating section; A heating cooker having a reservation mode in which reservation cooking is possible, wherein the reservation mode has a heat-keeping step and a finishing step, and the heat-keeping step is executed by the end of the reservation mode. , and is characterized in that it is executed before the finishing step.

Note that reserved cooking refers to cooking in which the cooking of the food contained in the container is completed at or after the reserved time. The reserved time or reservation time can be set for the cooking device.

According to one aspect of the present invention, the heating cooker performs a sterilization process at the start of the reservation mode, so that it is possible to prevent food from spoiling during reservation cooking.

FIG. 2 is a perspective view of the heating cooker according to Embodiment 1 of the present invention with the lid opened. FIG. 2 is a perspective view of the heating cooker shown in FIG. 1 with the lid closed. FIG. 2 is a perspective view of the heating cooker shown in FIG. 1 with the lid opened and the inner lid removed from the outer lid. FIG. 2 is a perspective view from above of the inner pot taken out from the cooking device shown in FIG. 1 . 2 is a graph showing the relationship between elapsed time and temperature in a reservation mode in the cooking device shown in FIG. 1. FIG. It is a graph showing the relationship between elapsed time and temperature in the reservation mode of the heating cooker according to Embodiment 2 of the present invention. It is a graph which shows the relationship between the elapsed time and temperature in the reservation mode of the heating cooker based on Embodiment 3 of this invention. It is a graph showing the relationship between elapsed time and temperature in reservation mode in a conventional heating cooker.

[Embodiment 1]
Hereinafter, one embodiment of the present invention will be described in detail based on FIGS. 1 to 7.

(Overview of heating cooker)
FIG. 1 shows a schematic internal configuration of a cooking device 101 according to this embodiment. FIG. 2 shows the appearance of the heating cooker 101.

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

(Heating cooker body 1)
As shown in FIG. 1, the heating cooker main body 1 includes an inner pot storage section that stores an inner pot (container) 3 that accommodates objects to be heated (vegetables, meat, fish, seasonings, etc.) to be cooked. 11, and a handle storage part 12 that stores a handle part 31 provided on the inner pot 3 when the inner pot 3 is stored in the inner pot storage part 11.

Further, the heating cooker main body 1 is provided with an engaging pawl 13 on the outside of the upper part of the inner pot storage portion 11, which engages with a pawl receiving portion 23 provided on an outer lid 21 of the lid body 2, which will be described later. . When the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the cooking device main body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by a release switch 24 provided on the surface of the outer lid 21, as shown in FIG.

The inner pot storage section 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage part 11, a heating part 15 for heating the inner pot 3 is arranged at a position where it comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage part 11. Examples of the heating section 15 include, but are not limited to, an induction heating coil. Here, the position where the inner pot 3 contacts the inner pot 3 when stored in the inner pot storage section 11 is, for example, the position opposite to the bottom wall 3a of the inner pot 3 (see FIG. 4) in the inner pot storage section 11. or a position facing the bottom wall 3a and peripheral wall 3b (see FIG. 4) of the inner pot 3.

In addition, in the inner pot storage section 11, at a position that contacts the inner pot 3 when the inner pot 3 is stored, there is a temperature sensor 16 that detects the temperature of the inner pot 3, and a temperature sensor 16 that detects the temperature of the inner pot 3. A weight sensor 18 is provided to measure weight. Note that the detection signal of the temperature sensor 16 and the detection signal of the weight sensor are transmitted to a control section (heating control section) 17, which will be described later. The use of the detection signal of the temperature sensor 16 and the detection signal of the weight sensor 18 will be described later.

Further, although not shown in the drawings, a power supply section including a power supply circuit, an inverter circuit, etc. is arranged in the cooking device main body 1.

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

FIG. 3 is a perspective view of the heating cooker 101 with the lid 2 open, and also shows the inner lid 22 removed from the outer lid 21. As shown in FIG. 3, the outer cover 21 includes a bottom 211 provided with a recess into which the inner cover 22 is fitted, and an upper part 212 that covers the bottom 211. A control board (not shown) is provided in the space between the bottom part 211 and the top part 212 (inside the outer lid 21 ), and a control unit 17 that controls various operations in the cooking device 101 is arranged on this control board. has been done.

The control unit 17 is composed of an arithmetic unit, a storage unit, and other electronic components (not shown), and controls the heating unit 15 etc. based on programs and input data stored in the storage unit to perform a series of cooking operations. Realize. In addition, in this embodiment, although the control part 17 is arrange|positioned inside the outer lid 21, the arrangement|positioning location is not limited, For example, it may be arrange|positioned in the heating cooking device main body 1.

As shown in FIG. 2, the outer lid 21 has a shape that covers up to the handle accommodating portion 12 of the cooking device main body 1, and has an open switch on an upper part 212 of the outer lid 21 for opening the lid body 2. 24, a window portion 21a which is an opening formed in the vicinity of the open switch 24, and an operation portion 25 provided with a plurality of operation buttons 25a, a display portion 25b such as an indicator lamp, etc. are provided.

Further, a steam duct unit 26 in which a steam port 26b is formed is removably installed in the outer lid 21 on the opposite side of the window 21a with the operation section 25 in between. The steam duct unit 26 internally condenses the steam generated in the inner pot 3 and returns it to the inner pot 3, thereby circulating the steam and controlling the amount of steam discharged. As a result, the heating cooker 101 can perform cooking using only the moisture emitted from the food, and cooking that takes advantage of the nutrients and flavor of the food is possible. The steam duct unit 26 is connected to a steam guiding opening (vent) 40d of the inner lid 22, which will be described later, and takes in the steam generated in the inner pot 3.

The steam duct unit 26 is provided to be removable from the outer cover 21. Although details will be described in Embodiment 2, the steam duct unit 26 can be further disassembled into two parts, an upper and lower part: a cover part and a water reservoir part. Therefore, the inside of the steam duct unit 26 can be easily cleaned and kept clean.

Further, the outer lid 21 is equipped with a water vapor sensor 27 that detects steam generated within the inner pot 3, as shown in FIG. The detection signal of this water vapor sensor 27 is also sent to the control unit 17 of the cooking device 101. The use of the detection signal from the water vapor sensor 27 will be described later.

Note that although FIG. 2 shows an example in which the steam duct unit 26 is provided on the opposite side of the window 21a with the operating section 25 in the upper part 212 of the outer lid 21, these operating sections 25, the window portion 21a, and the arrangement of the steam duct unit 26 are merely examples, and are not particularly limited.

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

An opening 40a is formed in a part of the inner lid main body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is fitted into the opening 40a. This opening 40a is formed at a position that overlaps with the window portion 21a of the outer cover 21 described above when the inner cover 22 is attached to the outer cover 21. This makes it possible to check the inside of the inner pot 3 through the window 21a of the outer lid 21 and the transparent material 40e. The transparent material 40e fitted into the opening 40a is exposed to the outside because the window 21a of the outer cover 21 is open, and is therefore exposed to the outside air. Therefore, the steam adhering to the surface of the transparent material 40e facing the inner pot 3 is returned to the inner pot 3 as water droplets as the opposite surface (exposed surface) of the transparent material 40e is cooled by the outside air. Therefore, steam can be efficiently circulated within the space formed by the inner lid main body 40 and the inner pot 3. Note that cooling can be performed more effectively when the transparent material 40e is made of glass rather than resin.

In addition to the opening 40a, the inner lid body 40 is provided with a plurality of small convex portions 40b on a part of the surface of the inner lid body 40 facing the inner pot 3. The convex portion 40b returns the steam adhering to the inner lid body 40 to the inner pot 3 as water droplets. By providing the convex portion 40b on the inner lid body 40, steam can be efficiently circulated within the space formed by the inner lid body 40 and the inner pot 3.

The material of the portion of the inner lid body 40 where the convex portion 40b is formed is not particularly limited, but in order to return the steam adhering to the inner lid body 40 to the inner pot 3 as water droplets, it may be made of a material that easily forms dew condensation, such as metal. It is desirable that

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

When the cooking device main body 1 is in a closed state, the lid body 2 seals the inner pot 3 stored in the inner pot storage portion 11 of the heating cooking device main body 1 with the inner lid 22, and closes the handle storage portion 12 to the outside. It is covered with a lid 21. That is, the lid body 2 covers the inner pot storage section 11 and the handle storage section 12 of the cooking device main body 1 when the cooking device main body 1 is placed in the closed state.

(Inner pot 3)
FIG. 4 is a perspective view from above of the inner pot 3, showing the state taken out from the cooking device main body 1. As shown in FIG. 3, the inner pot 3 is a concave heating container that is open at the top and has a bottom wall 3a and a peripheral wall 3b erected upward from the bottom wall 3a. An internal space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space, and functions as a heating chamber when heated by the heating section 15.

Furthermore, a flange portion 3c extending horizontally toward the outside of the inner pot 3 is formed at the upper end of the peripheral wall 3b of the inner pot 3 over the entire circumference of the circumferential wall 3b. By providing the flange portion 3c at the upper end of the peripheral wall 3b of the inner pot 3, the area where the large diameter packing 41 formed on the inner lid 22 of the lid body 2 comes into contact with the upper surface of the inner pot 3 is increased. This increases the sealing performance of the inner pot 3 by the inner lid 22.

Note that the inner pot 3 shown in FIGS. 1 to 4 is shown by way of example in which the opening that forms the internal space of the inner pot 3 is formed in a circular shape in plan view. The shape of the opening is not limited to this, and can be any shape.

The inner pot 3 is made of a highly heat conductive material such as aluminum. The outer surface of the inner pot 3 may be coated with a magnetic material such as stainless steel to improve heating efficiency, and the inner surface of the inner pot 3 may be coated with a fluororesin or the like to prevent food from adhering. may have been done.

Further, the inner pot 3 is provided with two handle portions 31 facing each other on a part of the outer peripheral edge of the upper portion. The handle portion 31 is made of a heat-resistant and electrically insulating material, such as plastic.

(heat cooking)
The heating cooker 101 has cooking modes (for example, curry mode, meat and potatoes mode, cake mode, etc.) for executing cooking by heating for each menu. Each cooking mode is accompanied by a normal mode in which cooking starts at the same time as the cooking mode starts, and a reservation mode in which reserved cooking is performed. Reserved cooking refers to cooking in which the cooking of the food stored in the inner pot 3 is completed at or after the reserved time. Each mode is configured to be selected by the user from the operation unit 25.

The control unit 17 controls heating of the heating unit 15 according to the selected cooking mode. Further, the control unit 17 automatically performs heating control by controlling the heating of the heating unit 15 based on the detection results (detection values) by the temperature sensor 16, weight sensor 18, and water vapor sensor 27. By controlling heating in this way, the cooking device 101 executes cooking according to the selected cooking mode.

Specifically, the control unit 17 performs heating control by switching the power supply to the heating unit 15 between ON and OFF. Since the control unit 17 controls the heating of the heating unit 15 based on the detection results from the temperature sensor 16, weight sensor 18, and water vapor sensor 27, more accurate control can be performed. By controlling heating in this way, the cooking device 101 executes cooking according to the selected cooking mode. Further, after the cooking is completed, the control unit 17 controls the heating of the heating unit 15 so that the food is kept warm at a temperature higher than the temperature range where the food is likely to spoil.

Further, the control section 17 includes a timer section (not shown), which manages cooking time and allows reservation cooking.

In this way, the heating cooker 101 is a cooker whose temperature can be easily controlled, so it can be used not only for stewed dishes such as meat and potatoes and curry, but also for making fermented foods (such as yogurt) whose temperature is difficult to control, and for boiling noodles. As mentioned above, since the moisture released from the food in the inner pot 3 can be efficiently converted into steam and circulated, cooking without adding moisture or cooking with a small amount of moisture is also possible.

The reservation mode (first reservation mode) executed by the cooking device 101 will be described below.

FIG. 5 is a graph showing the relationship between the elapsed time in the first reservation mode and the temperature detected by the temperature sensor. In the heating cooker 101, when the first reservation mode is selected, as shown in FIG. A first control is performed to control the heating by the heating unit 15 so that the period during which the heating time is maintained for one minute or more is maintained. Here, in this embodiment, the start of the reservation mode refers to immediately after the reservation, that is, immediately after the reservation button on the operation unit 25 for starting the reservation mode is pressed. In addition, in FIG. 5, as an example, control is performed so that the period of 100° C. is maintained for one minute or more.

By performing the first control, the heating cooker 101 maintains a period in which the internal temperature of the food in the inner pot 3 is 70° C. or higher for at least 1 minute at the start of the reservation mode, so that the food that has adhered to the food or It can sterilize most germs near foods. Therefore, food spoilage can be prevented. Even if there is a long period of time between starting the reservation mode and starting cooking, the first control is performed at the start of the reservation, so bacteria will not propagate and food spoilage can be prevented.

Here, in FIG. 5, the cooking period is the period in which the temperature rises after the heat retention period in which the temperature is maintained at 70°C. The reason why the temperature is kept at 70° C. before cooking is to prevent the propagation of germs if the lid 2 is opened during the reservation mode, for example, if the cooking device 101 is not equipped with a locking mechanism. be. Note that, as shown in Figure 5, if there is no situation in which bacteria will breed, such as when the lid is opened after the temperature has been maintained at 100°C for more than 1 minute, such control may not be necessary. do not have. In FIG. 5, the temperature is kept at 70° C. as an example, but the temperature may be kept at a higher temperature. Note that the control to maintain the temperature at 70° C. before cooking is the same in the control explained below using FIG. 6 or FIG. 7.

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

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

Here, in the heating cooker 101, the temperature inside the food in the inner pot 3 is indirectly determined based on the temperature of the inner pot 3 detected by the temperature sensor 16, the weight of the food detected by the weight sensor 18, and the heating time. and detects the temperature of the food in the inner pot 3. In other words, the heating cooker 101 stores data that associates temperature, weight, and heating time with the temperature inside the food, and refers to this data to determine the measured temperature, weight, and heating time. , the temperature inside the food in the inner pot 3 and the temperature of the food in the inner pot 3 are detected.Of course, the temperature inside the food in the inner pot 3 may be detected by other methods. The temperature of the food material may be the temperature on the surface of the food material or the temperature inside the food material.

Although the food is cooked between the first control and the second control, part or all of the period of the first control or the period of the second control may overlap with the period of cooking the food.

Note that if the temperature of the food is 70° C. or higher at the end of the reservation mode, the control unit 17 does not perform heating in the second control, that is, does not perform unnecessary heating. Such control makes it possible to save energy.

[Embodiment 2]
Another embodiment of the present invention will be described below based on FIG. 6. Since the heating cooker of this embodiment has the same configuration as the heating cooker 101 of Embodiment 1, the same reference numerals are given, and members having the same functions as the members explained in Embodiment 1 will be explained. omitted.

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

The second reservation mode executed by the cooking device 101 of this embodiment will be explained using an example. FIG. 6 is a graph showing the relationship between elapsed time and temperature in the second reservation mode.

In the second reservation mode, as shown in FIG. 6, in addition to the heating control in the first reservation mode, the control unit 17 also controls heating during a predetermined period of time between the first control and the second control. Performs heating control. By performing non-heating control and not heating in this manner, it is possible to prevent the food from boiling down and to promote flavor infiltration into the food during the predetermined time period during which no heating is performed.

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

[Embodiment 3]
Another embodiment of the present invention will be described below based on FIG. Since the heating cooker of this embodiment has the same configuration as the heating cooker 101 of Embodiment 1, the same reference numerals are given, and members having the same functions as the members explained in Embodiment 1 will be explained. omitted.

The heating cooker 101 of this embodiment has a third reservation mode described below.

The third reservation mode executed by the heating cooker 101 of this embodiment will be explained using an example. FIG. 7 is a graph showing the relationship between elapsed time and temperature in the third reservation mode.

In the third reservation mode, as shown in FIG. 7, in addition to the heating control in the first reservation mode, the control unit 17 controls the heating during the period during which the surface temperature of the food is 50 to 60°C before the first control. Preliminary control is performed to control the heating by the heating unit 15 so that the temperature is maintained for a predetermined period of time.

Here, if the food contains pectin, by maintaining the temperature at 50 to 60°C for a predetermined period of time, the action of enzymes can prevent the decomposition of pectin and harden the surface of the food. Therefore, by performing the pre-stage control before the first control, pectin can be contained and the surface of the food material can be hardened. Therefore, when cooking meat and potatoes using the third reservation mode, for example, by hardening the surface of the potatoes in the pre-stage control, it is possible to prevent them from collapsing during subsequent cooking.

Here, the predetermined time during which the temperature is maintained at 50 to 60°C is set differently depending on the cooking mode. In other words, an appropriate time period for hardening the surface is set depending on the ingredients used in each menu.

Note that in the first control, the temperature becomes 70° C. or higher, so even if the temperature is maintained at 50 to 60° C. for a predetermined period of time, the surface of the food cannot be solidified.

(Additional notes)
Although not described in the first to third embodiments above, heating may be controlled based on the detection result by the water vapor sensor 27. This control can prevent burning, overheating, etc. In heating control, any combination of the detection results of the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27 may be used.

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

Furthermore, the heating cooker 101 of Embodiments 1 to 3 may have the following modified configuration.

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

If the size of the steam guide opening 40d can be changed, it can be made into a size suitable for cooking. For example, when cooking to reduce (skip) moisture, the size of the ventilation hole should be increased; conversely, when cooking to retain moisture, the size of the ventilation hole may be decreased. good.

The size of the steam guiding opening 40d may be changed automatically or manually. For example, if the heating cooker 101 is provided with a selectable cooking mode for each menu, it may be configured such that when the cooking mode is selected, the size of the diameter of the vent hole is automatically changed. Alternatively, in the case of manual mode, if you select a cooking mode, if the vent size is not appropriate for that cooking mode, cooking will not start (start will not be accepted), and the cooking mode will not start. A configuration may be adopted in which cooking is started after changing the size of the ventilation hole.

(Modification 2)
The heating cooker 101 may be provided with a stirring device for stirring the inside of the inner pot 3 during cooking. In this way, by providing the stirring device, the food can be stirred while the inner pot 3 is sealed, making it possible to cook without lowering the temperature of the inner pot 3. As a result, the effect of efficient cooking is achieved. play.

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

〔summary〕
A heating cooker (101) according to aspect 1 of the present invention includes a container (inner pot 3) that stores food, a heating section (15) that heats the container, and a heating control section that controls heating by the heating section. (control unit 17), and has a reservation mode in which reservation cooking is possible, wherein the heating control unit controls the temperature inside the food stored in the container at the start of the reservation mode. A cooking device characterized in that a first control is performed to control the heating so that a period of 70° C. or higher is maintained for 1 minute or more.

According to the above configuration, by performing the first control, the internal temperature of the food in the container is maintained at 70°C or higher for more than 1 minute at the start of the reservation mode, so that the It can kill most germs. Therefore, food spoilage can be prevented. Even if there is a long period of time between starting the reservation mode and starting cooking, the first control is performed at the start of the reservation, so bacteria will not propagate and food spoilage can be prevented.

Note that reserved cooking refers to cooking in which the cooking of the food contained in the container is completed at or after the reserved time.

In the heating cooker according to aspect 2 of the present invention, in aspect 1, the heating control unit controls the heating so that the temperature of the food stored in the container becomes 70° C. or higher at the end of the reservation mode. You may perform the second control which controls.

According to the above configuration, by performing the second control, by raising the temperature of the food to 70°C or higher at the end of the reservation mode, it is shown that the food is freshly prepared (hot), and the user can feel that it is delicious. It becomes possible to provide cooked ingredients.

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

According to the above configuration, non-heating control in which heating is not performed for a predetermined period of time is performed between the first control and the second control. Therefore, by not heating the food, it is possible to prevent the food from boiling down and to promote flavor infiltration of the food during the predetermined period of time when the food is not heated.

In the heating cooker according to Aspect 4 of the present invention, in Aspect 2 or 3, the heating control unit may control the heating control unit when the temperature of the food contained in the container is 70° C. or higher at the end of the reservation mode. In this case, heating may not be performed in the second control.

According to the above configuration, if the temperature of the food is 70°C or higher at the end of the reservation mode, heating is not performed in the second control, that is, unnecessary heating is not performed, thereby saving energy. I can do it.

In the heating cooker according to aspect 5 of the present invention, in any one of aspects 1 to 4, the heating control section controls a period during which the surface temperature of the food is 50 to 60° C. before the first control. Preliminary control may be performed to control the heating so that it is maintained for a predetermined period of time.

When foods contain pectin, by maintaining the temperature at 50 to 60 degrees Celsius for a predetermined period of time, the action of enzymes can prevent the decomposition of pectin and harden the surface of the foods. Therefore, according to the above configuration, by performing the pre-stage control before the first control, pectin can be contained and the surface of the food material can be hardened. Note that in the first control, the temperature becomes 70° C. or higher, so even if the temperature is maintained at 50 to 60° C. for a predetermined period of time, the surface of the food cannot be solidified.

According to the above configuration, for example, when preparing meat and potatoes in pre-cooked cooking, the surface of the potatoes is hardened in the pre-stage control, thereby preventing the potatoes from collapsing during subsequent cooking.

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

According to the above configuration, by using the temperature sensor and the weight sensor and controlling the heating based on the detected value of the temperature sensor and the detected value of the weight sensor, it becomes possible to perform more accurate control.

Furthermore, a method for controlling a heating cooker according to aspect 7 of the present invention is a method for controlling a heating cooker that includes a container that stores food and a heating section that heats the container, and has a reservation mode that allows reservation cooking. a first heating step of controlling heating by the heating unit so that the internal temperature of the food stored in the container is maintained at 70° C. or higher for 1 minute or more at the start of the reservation mode; It is characterized by including.

According to the above control method, similarly to the heating cooker according to the present invention, it is possible to prevent food from spoiling during reserved cooking with the heating cooker.

A method for controlling a heating cooker according to an eighth aspect of the present invention is a method for controlling a heating cooker according to the seventh aspect, further comprising controlling the heating unit so that the temperature of the food stored in the container becomes 70° C. or higher at the end of the reservation mode. It may also include a second heating step of controlling heating by.

Further, the heating cooker according to each aspect of the present invention may be realized by a computer, and in this case, the heating cooker is realized by the computer by operating the computer as a heating control unit included in the heating cooker. The present invention also includes a program that causes the computer to read the program and a computer-readable recording medium that records the program.

A heating cooker according to aspect 9 of the present invention includes a container that stores food, a heating section that heats the container, and a heating control section that controls heating by the heating section, and allows reservation cooking. mode, the reservation mode has a sterilization step and a finishing step, the sterilization step is executed at the start of the reservation mode, and the finishing step is performed when the temperature of the food is 70. If it is less than 100°C, the food is heated to a temperature of 70°C or higher, and in the sterilization step, the heating controller controls the heating unit to continue increasing the temperature of the container until it reaches approximately 100°C. It is characterized by controlling.

INDUSTRIAL APPLICATION This invention can be utilized for the heating cooker which has a reservation mode in which reservation cooking is possible.

1 Cooking device body 2 Lid body 3 Inner pot (container)
4 Hinge spring 11 Inner pot storage section 13 Engagement claw 15 Heating section 16 Temperature sensor 17 Control section (heating control section)
21 Outer lid 22 Inner lid (lid part)
23 Claw receiver 24 Open switch 25 Operation section 26 Steam duct unit 27 Steam sensor 40b Convex portion 40d Steam guide opening 40e Transparent material (glass portion)
41 Large diameter packing 101 Heating cooker

Claims (6)

A container that stores food, a heating section that heats the container, and a heating control section that controls heating by the heating section,
A heating cooker having a reservation mode that allows reservation cooking,
The reservation mode has a heat retention process and a finishing process,
The cooking device is characterized in that the heat retention step is executed by the end of the reservation mode and before the finishing step. The heating cooker according to claim 1, wherein the heat retention step includes a period in which the temperature of the container is 40°C or more and less than 70°C, and a period in which the temperature is 70°C or more for 1 minute or more. The cooking device according to claim 1 or 2, wherein in the finishing step, if the temperature of the food material is less than 70°C, the food material is heated so that the temperature of the food material becomes 70°C or higher. The reservation mode further includes a sterilization step,
The heating cooker according to claim 1, wherein the sterilization step is performed at the start of the reservation mode. 5. The cooking device according to claim 4, wherein in the sterilization step, the heating control section controls the heating section so that the temperature of the container continues to rise until it reaches approximately 100 degrees Celsius. The cooking device according to claim 4, wherein the sterilization step includes a period in which the temperature of the container is 70° C. or higher for 1 minute or more.

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