JP2024064764A - Heating Cooker - Google Patents

Abstract

[Problem] To provide a cooking device that can improve the quality of ingredients. [Solution] The cooking device includes a container for storing ingredients, a stirrer that has a shape that fits the inner bottom surface of the container and rotates to stir the ingredients, a main body that stores the container, a lid that is located above the container and can be opened and closed, a heating unit that heats the container, a temperature detection unit that detects temperature, an operation unit that allows the user to select and operate a cooking menu, and a control unit that controls the stirrer and heating unit based on the temperature detected by the temperature detection unit according to the cooking menu selected by the operation unit, and the control unit alternately performs a first rotation operation that rotates the stirrer in a first rotation direction and a second rotation operation that rotates the stirrer in a second rotation direction opposite to the first rotation direction. [Selected Figure] Figure 1

Description

This disclosure relates to a cooking device.

Cooking devices that store food in a container and heat and cook it have been known for some time (see, for example, Patent Documents 1 and 2).

The cooking devices in Patent Documents 1 and 2 have a rotating unit for stirring ingredients that is provided on the lid, and the ingredients are stirred from above by rotating the rotating unit.

JP 2014-94072 A Patent No. 6873715

However, in the cooking devices of Patent Documents 1 and 2, the ingredients are stirred from above by a rotating unit attached to the lid, so the lower parts of the ingredients may not be stirred sufficiently, resulting in poor quality of the ingredients. Also, if the stirring body is rotated in a fixed direction, it may not be possible to stir the ingredients appropriately for the menu, resulting in poor quality of the ingredients.

Therefore, the purpose of this disclosure is to solve the above problems and improve the appearance of the ingredients.

To achieve the above object, the cooking device of the present disclosure includes a container for storing ingredients, a stirring body that has a shape that conforms to the inner bottom surface of the container and rotates to stir the ingredients, a main body that stores the container, a lid that is disposed above the container and can be opened and closed, a heating unit that heats the container, a temperature detection unit that detects temperature, an operation unit that allows a user to select and operate a cooking menu, and a control unit that controls the stirring body and the heating unit based on the temperature detected by the temperature detection unit according to the cooking menu selected by the operation unit, and the control unit alternately performs a first rotation operation that rotates the stirring body in a first rotation direction and a second rotation operation that rotates the stirring body in a second rotation direction opposite to the first rotation direction.

This disclosure can improve the appearance of ingredients.

FIG. 1 is a perspective view of a cooking device according to an embodiment (with a lid closed); FIG. 1 is a perspective view of a cooking device according to an embodiment (with a lid closed); FIG. 1 is a perspective view of a cooking device according to an embodiment (with the lid open); FIG. 1 is a front view showing the inside of the lid of the embodiment; FIG. 1 is a front view showing the inside of a main body of an embodiment; FIG. 2 is an enlarged perspective view of the stirring body according to the embodiment; FIG. 2 is an enlarged vertical cross-sectional view showing the peripheral configuration of the pressure reducing valve and the pressure regulating valve of the embodiment. FIG. 2 is an enlarged vertical cross-sectional view showing the peripheral configuration of the pressure reducing valve and the pressure regulating valve of the embodiment. FIG. 2 is a longitudinal sectional view of the cooking device according to the embodiment (a view taken along the line A-A in FIG. 1 ). Graph showing temperature transition and stirring speed in an example of a cooking process performed by the cooking device of the embodiment. 13 is a graph showing a temperature transition and a stirring speed in another example of a cooking process performed by the cooking device of the embodiment (when the amount of ingredients is relatively large). 13 is a graph showing a temperature transition and a stirring speed in another example of a cooking process performed by the cooking device of the embodiment (when the amount of ingredients is relatively small). Graph showing temperature transition and stirring speed in yet another example of a cooking process performed by the cooking device of the embodiment. Graph showing temperature transition and stirring speed in yet another example of a cooking process performed by the cooking device of the embodiment. Graph showing temperature transition and stirring speed in yet another example of a cooking process performed by the cooking device of the embodiment. Graph showing temperature transition and stirring speed in yet another example of a cooking process performed by the cooking device of the embodiment.

According to a first aspect of the present disclosure, a cooking device is provided that includes a container for storing ingredients, a stirring body that has a shape that conforms to the inner bottom surface of the container and rotates to stir the ingredients, a main body that stores the container, a lid that is disposed above the container and can be opened and closed, a heating unit that heats the container, a temperature detection unit that detects temperature, an operation unit that allows a user to select and operate a cooking menu, and a control unit that controls the stirring body and the heating unit based on the temperature detected by the temperature detection unit according to the cooking menu selected by the operation unit, and the control unit alternately performs a first rotation operation that rotates the stirring body in a first rotation direction and a second rotation operation that rotates the stirring body in a second rotation direction opposite to the first rotation direction.

According to a second aspect of the present disclosure, the cooking device according to the first aspect is provided, in which the control unit alternately performs the first rotation operation and the second rotation operation in a heating and stirring process in which the stirring body and the heating unit are driven to heat and stir the ingredients.

According to a third aspect of the present disclosure, there is provided a heating cooker according to the second aspect, in which the control unit changes the rotation speed of the stirring body at a predetermined timing in the heating and stirring process.

According to a fourth aspect of the present disclosure, there is provided a cooking device according to the third aspect, in which the control unit increases the rotation speed at the predetermined timing.

According to a fifth aspect of the present disclosure, there is provided a cooking device according to any one of the first to fourth aspects, in which the control unit alternately performs the first rotation operation and the second rotation operation in a cooling step of stopping the heating unit to cool the food material.

According to a sixth aspect of the present disclosure, there is provided a heating cooker according to the fifth aspect, in which the control unit alternately performs the first rotation operation and the second rotation operation in a heating and stirring step of driving the stirring body and the heating unit to heat and stir the ingredients before the cooling step.

According to a seventh aspect of the present disclosure, there is provided a cooking device according to the sixth aspect, in which the control unit makes the rotation speed of the stirring body in the cooling process slower than the rotation speed of the stirring body in the heating and stirring process.

According to an eighth aspect of the present disclosure, there is provided a cooking device according to any one of the first to seventh aspects, in which the rotation speed of the first rotation motion is the same as the rotation speed of the second rotation motion.

According to a ninth aspect of the present disclosure, there is provided a cooking device according to any one of the first to seventh aspects, in which the rotation speed of the first rotation motion is faster than the rotation speed of the second rotation motion.

According to a tenth aspect of the present disclosure, there is provided a cooking device according to any one of the first to ninth aspects, in which the stirring body has a rotation center and a tip end located away from the rotation center, and has a curved shape from the rotation center toward the tip end in the first rotation direction.

According to an eleventh aspect of the present disclosure, there is provided a heating cooker according to the second aspect, in which the control unit alternately performs the first rotation operation and the second rotation operation in response to determining that the detected temperature has reached a predetermined temperature or higher.

According to a twelfth aspect of the present disclosure, there is provided a heating cooker according to the eleventh aspect, in which the control unit stops the stirring body until it is determined that the detected temperature has reached or exceeded the predetermined temperature.

According to a thirteenth aspect of the present disclosure, there is provided a cooking device according to any one of the first to twelfth aspects, in which the control unit, when alternately executing the first rotation operation and the second rotation operation, provides a stop time for stopping the stirring body between the first rotation operation and the second rotation operation.

According to a 14th aspect of the present disclosure, there is provided a cooking device according to any one of the 1st to 13th aspects, which has a portion determination function for determining the portion of the ingredients, and the control unit changes the rotation speed of the stirring body in the first rotation operation or the second rotation operation according to the determined portion.

According to a fifteenth aspect of the present disclosure, the cooking device according to the fourteenth aspect is provided, in which the control unit increases the rotation speed of the stirring body in the first rotation operation or the second rotation operation when the determined amount is relatively large, compared to when the determined amount is relatively small.

Below, exemplary embodiments of the cooking device according to the present disclosure will be described with reference to the accompanying drawings. The present disclosure is not limited to the specific configurations of the following embodiments, and configurations based on similar technical ideas are included in the present disclosure.

(Embodiment)
First, a cooking device according to an embodiment of the present disclosure will be described with reference to FIGS. 1 to 5. FIG.

Figures 1 to 3 are perspective views of the cooking device 2 according to the embodiment, Figure 4A is a plan view showing the inside of the lid 10, Figure 4B is a plan view showing the inside of the main body 8, and Figure 4C is an enlarged perspective view of the stirrer 5. Figure 5 is a view seen from the arrow A-A in Figure 1. Figures 1 and 2 show the lid 10 in a closed state, and Figure 3 shows the lid 10 in an open state.

The cooking device 2 shown in Figures 1 to 5 is a cooking appliance for cooking food (not shown) as an object to be heated. The cooking device 2 of this embodiment can be used as an automatic cooking device with pre-programmed operation sequences for each cooking menu, and such cooking devices are also called "auto cookers," "multi cookers," or "slow cookers." Note that the cooking device 2 of this embodiment can also be used for manual cooking without using pre-programmed operation sequences.

When a user uses the cooking device 2 as an automatic cooker, the user places ingredients (not shown) in the cooking space S1 of the container 4 shown in FIG. 3, and operates the display operation unit 6 shown in FIGS. 1 and 2 to select a cooking menu and decide to perform cooking. The cooking device 2 executes a cooking process that heats and cooks the food according to a predetermined program according to the dish of the selected cooking menu (fried rice, stir-fried vegetables, etc.).

In the following, this embodiment will be described in terms of the case where the cooking device 2 is used as an automatic cooking device.

The cooking device 2 of this embodiment has a "pressure cooking function" that cooks ingredients in a pressurized state where the cooking space S1 is at a pressure higher than atmospheric pressure. In the display operation unit 6 shown in FIG. 2, a pressure cooking menu for pressure cooking and a non-pressure cooking menu can be selected. The display operation unit 6 functions as a cooking menu selection unit for selecting a cooking menu. In addition to the pressure cooking function, a "reduced pressure cooking function" that cooks ingredients in a reduced pressure state where the cooking space S1 is at a pressure lower than atmospheric pressure may be selectable.

The cooking device 2 does not necessarily have to have a pressure cooking function, but may not have a pressure cooking function.

The cooking device 2 shown in Figures 1 to 5 comprises a container 4 (Figures 3 and 5), a main body 8 that houses the container 4, and a lid 10.

The container 4 is a cylindrical container with a bottom that is open at the top. The container 4 forms a cooking space S1 inside, and an agitator 5 is provided in the cooking space S1. The agitator 5 is a member for agitating the ingredients stored in the container 4, and has a shape that conforms to the inner bottom surface 4B of the container 4 to agitate the ingredients from below. The detailed structure of the agitator 5 will be described later.

The main body 8 is a cylindrical member having a bottom with an open top. The main body 8 has various built-in components for operating the cooking device 2. For example, as shown in FIG. 5, the bottom side of the main body 8 has built-in heater 9 as a heating unit for heating the container 4 and temperature sensor 7 as a temperature detection unit for detecting the internal temperature of the container 4. The temperature sensor 7 shown in FIG. 5 is provided in the upper center of the main body 8 to detect the temperature of the bottom of the container 4, and by detecting the temperature of the bottom of the container 4, the internal temperature of the container 4 is indirectly detected and acquired. The temperature sensor 7 is illustrated in a simplified form in FIG. 5.

The temperature detection unit is not limited to the temperature sensor 7 that detects the temperature at the bottom of the container 4, and any configuration may be used as long as it can directly or indirectly detect and acquire the internal temperature of the container 4. For example, the following sensors (1) to (3) may be used as the temperature detection unit.
(1) A temperature sensor that comes into contact with a heating plate provided on the lid 10 and measures the temperature of the heating plate, thereby indirectly detecting the internal temperature of the container 4. (2) A temperature sensor that protrudes from the lid 10 into the internal space of the container 4 and directly measures the internal temperature of the container 4. (3) A pressure sensor that is built into the lid 10 and indirectly detects the internal temperature of the container 4 by measuring the internal pressure of the container 4.

The above-mentioned types of temperature detection units may be provided in the cooking device 2 either alone or in any combination. In addition, sensors of a type different from (1) to (3) may be used.

As shown in FIG. 5, the main body 8 further includes a control unit 11. The control unit 11 is a member for controlling the operation of each component of the cooking device 2 and is electrically connected to each component. The control unit 11 is, for example, composed of a microcomputer having a circuit board. The control unit 11 of this embodiment includes a first board 11A built into the lid 10 and a second board 11B built into the main body 8. The first board 11A is a board having a microcomputer, electrically connected to the display operation unit 6, and linked with the display operation unit 6 (keys, touch panel, remote operation, etc.). The first board 11A accepts input information from the display operation unit 6 and transmits heating control information based on the input information to the second board 11B. The second board 11B is a board for controlling the heater 9, electrically connected to the heater 9, and controls the heater 9 based on the heating control information received from the first board 11A. The first board 11A and the second board 11B are wired via a flat cable or the like. FIG. 5 shows a schematic diagram of the first substrate 11A and the second substrate 11B that make up the control unit 11.

The control unit 11 of this embodiment has a portion determination function that determines the amount of ingredients. The portion determination function may be realized, for example, by allowing the user to select the amount on the operation display unit 6, or may be realized by estimating the amount from the temperature transition of the temperature sensor 7 during the heating and cooking process described below. The portion determination function may be realized by any method, not limited to these methods.

As shown in Figures 1 and 3, the main body 8 supports the lid 10 so that it can rotate (arrow R1) from a substantially horizontal position to a substantially vertical position. This allows the lid 10 to rotate in the vertical direction and in the depth direction.

The lid 10 is a member for opening and closing the main body 8 and the container 4. The lid 10 has various built-in parts for operating the cooking appliance 2. As shown in Figs. 1 and 2, a display operation unit 6 is provided on the top surface of the lid 10. The display operation unit 6 is a member that combines the function of a "display unit" for displaying various information related to the cooking appliance 2 to the user and the function of an "operation unit" for the user to operate the cooking appliance 2, and is composed of, for example, a touch panel or physical buttons. The display operation unit 6 is not limited to a configuration that combines the functions of a display unit and an operation unit, and the display unit and the operation unit may be provided separately. The operation unit is not limited to a case where the user directly operates the cooking appliance 2, but may be indirectly operated, such as remotely via the user's smartphone, and any configuration may be used as long as the user can operate the cooking appliance 2.

The lid 10 comprises an outer lid 12 and an inner lid 14. The outer lid 12 is a lid for opening and closing the top opening of the main body 8, and the inner lid 14 is a lid for sealing the top opening of the container 4. The inner lid 14 is removably attached to the inside (lower side) of the outer lid 12. Figure 3 shows the inner lid 14 removed from the outer lid 12, and Figure 4A shows the inner lid 14 attached to the outer lid 12.

As shown in Figures 1 and 2, the outer cover 12 has an air vent 16 and a handle 201.

The vent 16 is an opening for venting the cooking space S1 of the container 4 to the outside. The vent 16 is switched between a connected state in which it is connected to the cooking space S1 and a non-connected state in which it is not connected, by a pressure reducing valve 26 described below. In the connected state, the pressure in the cooking space S1 is atmospheric pressure. In the non-connected state, the cooking space S1 is sealed by the inner lid 14, and the pressure is independent of atmospheric pressure.

The handle 201 is a member that the user rotates to switch between the locked and unlocked states of the lid 10. The handle 201 is rotated about a rotation axis Ax that extends in the thickness direction of the lid 10 (arrow R2). The thickness direction of the lid 10 roughly coincides with the vertical direction when the lid 10 is closed (Figs. 1 and 2), and roughly coincides with the horizontal direction when the lid 10 is open (Fig. 3).

As shown in Figures 3 and 4A, the inner lid 14 has an inner lid main body portion 20 and a gasket 22.

The inner lid body 20 corresponds to the main body of the inner lid 14 and has a roughly disk-like shape. A gasket 22 is attached to the outer periphery of the inner lid body 20. The gasket 22 is a roughly annular member attached to the outer periphery of the inner lid body 20 and is made of an elastic material such as rubber. When the lid 10 is closed, the gasket 22 abuts against the upper end 4A of the container 4 to seal the cooking space S1.

The inner lid body 20 is provided with a safety valve (first valve) 24, a pressure reducing valve (second valve) 26, and a pressure adjusting valve (third valve) 28.

The safety valve 24, the pressure reducing valve 26, and the pressure adjusting valve 28 are all valves attached to the inner lid body 20 and are positioned so as to be exposed to the cooking space S1. As shown in FIG. 5, the upper surface side of the inner lid body 20 is provided with a ventilation space S2 that communicates with the ventilation port 16. The safety valve 24, the pressure reducing valve 26, and the pressure adjusting valve 28 each operate to switch between a communication state and a non-communication state between the cooking space S1 and the ventilation space S2.

The safety valve 24 is a valve that operates spontaneously in response to an increase in pressure in the cooking space S1. The safety valve 24 is positioned to seal the cooking space S1, and moves from the sealed position to the open position in response to the pressure in the cooking space S1 increasing above a predetermined pressure. The safety valve 24 prevents the cooking space S1 from becoming overpressurized, and does not operate in normal use.

The pressure reducing valve 26 is a valve that operates mainly under the control of the control unit 11. The pressure reducing valve 26 is movable between a sealing position that seals the cooking space S1 and an open position that opens to atmospheric pressure, and the position is controlled by the control unit 11. The pressure reducing valve 26 can return the pressure in the cooking space S1 to atmospheric pressure by moving to the open position. A valve drive unit 40 is provided above the pressure reducing valve 26, and the control unit 11 drives the valve drive unit 40 to control the position of the pressure reducing valve 26. The pressure reducing valve 26 may also be referred to as a "pressure release valve" or "pressure release valve."

The pressure regulating valve 28 is a valve for pressure cooking, and like the safety valve 24, is positioned to seal the cooking space S1, and moves from the sealed position to the open position when the pressure in the cooking space S1 rises above a predetermined pressure (a pressure lower than the predetermined pressure of the safety valve 24). The pressure regulating valve 28 is a valve that operates during normal use, and has the function of keeping the cooking space S1 in a pressurized state of 1 atm or more (e.g., 1.5 atm). Pressure cooking using the pressure regulating valve allows the food to be heated to a high temperature of 100 degrees or more, accelerating the cooking process and shortening the heating time.

In this embodiment, the pressure reducing valve 26 and the pressure regulating valve 28 are provided integrally. Figures 4D and 4E are enlarged longitudinal cross-sectional views showing the vicinity of the pressure reducing valve 26 and the pressure regulating valve 28. Figure 4D shows the state in which the pressure reducing valve 26 and the pressure regulating valve 28 are both in the sealed position, and Figure 4E shows the state in which the pressure reducing valve 26 shown in Figure 4D has been operated and moved from the sealed position to the open position (the pressure regulating valve 28 remains in the sealed position).

As shown in Figures 4D and 4E, a first valve cover 70 is provided at a position facing the cooking space S1. The first valve cover 70 is a cover member that houses the pressure reducing valve 26 and the like inside, and is fixed to the inner lid main body 20. The first valve cover 70 is provided with a plurality of through holes 72. The pressure reducing valve 26 is a rod-shaped member inserted into an opening 74 provided in the inner lid main body 20, and receives an upward biasing force F1 from a first spring 76. The pressure reducing valve 26 receiving the biasing force F1 is inserted into an opening 78 provided in the pressure adjusting valve 28, and abuts against the upper part of the pressure adjusting valve 28 so as to close and seal the opening 78 as shown in Figure 4D.

As shown in FIG. 4E, when a downward pressing force F2 from the valve drive unit 40 acts on the upper end of the pressure reducing valve 26 and exceeds the biasing force F1 from the first spring 76, the first spring 76 contracts and the pressure reducing valve 26 descends relative to the pressure regulating valve 28, etc. This opens the opening 78 of the pressure regulating valve 28 that was blocked by the pressure reducing valve 26, and the cooking space S1 and the ventilation space S2 communicate with each other. In this way, the pressure reducing valve 26 moves from the sealed position to the open position under the control of the valve drive unit 40 by the control unit 11.

The pressure adjusting valve 28 engages with the pressure reducing valve 26 and is covered from the outside by the second valve cover 80. The second valve cover 80 has a through hole 81 through which the upper end of the pressure reducing valve 26 is slidably inserted, and a through hole 83 separate from the through hole 81. A spring 82 is provided between the second valve cover 80 and the pressure adjusting valve 28, and the pressure adjusting valve 28 receives a downward biasing force F3 by the second spring 82. The pressure adjusting valve 28 receives the biasing force F3, and the lower end 84 of the pressure adjusting valve 28 is sealed by being in close contact with a part of the second valve cover 80. As shown in FIG. 4D, when the pressure in the cooking space S1 increases, an upward pressing force F4 acts on the pressure reducing valve 26. When the upward pressing force F4 exceeds the downward biasing force F3, the second spring 82 contracts and the pressure regulating valve 28 and the pressure reducing valve 26 rise together, creating a gap between the pressure regulating valve 28 and the second valve cover 80, connecting the cooking space S1 and the ventilation space S2. In this way, the pressure regulating valve 28 moves from the closed position to the open position in response to the pressure in the cooking space S1 rising above a predetermined pressure.

The pressure reducing valve 26 and the pressure adjusting valve 28 are not limited to an integrated structure as shown in Figures 4D and 4E, but may be provided in separate locations and operate independently.

As shown in Figs. 1 and 2, the cooking device 2 is further provided with handles 50. The handles 50 are parts that allow the user to hold the cooking device 2, and a pair of handles are provided on the left and right. The handles 50 have a shape in which a part of the upper end of the main body 8 and a part of the lower end of the lid 10 protrude horizontally.

As shown in Figures 4C and 4B, the agitator 5 is configured to be rotatable around a central axis Ax2 that extends vertically, and includes a rotation center portion 52, a rotation axis 53, a tip portion 54, and a curved portion 56.

The rotation center 52 is a portion located at the rotation center of the agitator 5, and is engaged with the upper end of the rotation shaft 53. The rotation shaft 53 is a shaft-shaped member for rotating the agitator 5, and is connected to the rotation drive unit 58 shown in FIG. 5 and is driven to rotate around the central axis Ax2. When the rotation shaft 53 is driven to rotate, the agitator 5 including the rotation center 52 is driven to rotate as a unit.

As shown in Figures 4B and 4C, the agitator 5 of this embodiment can rotate around the central axis Ax2 in both a first rotation direction V1 and a second rotation direction V2 opposite to the first rotation direction V1. Hereinafter, rotation in the first rotation direction V1 is referred to as "reverse rotation," and rotation in the second rotation direction V2 is referred to as "normal rotation."

The tip 54 is an end of the agitator 5 located away from the rotation center 52 and is close to the inner surface 4C of the container 4. The curved portion 56 is a portion that connects the rotation center 52 and the tip 54, and has a gently curved outer shape when the inner bottom surface 4B of the container 4 is viewed in a plane. The curved portion 56 in this embodiment has a shape that is curved in the first rotation direction V1, which is the forward rotation direction, from the rotation center 52 toward the tip 54. As the curved portion 56 has a shape that is curved in the first rotation direction V1, a recess 60 that is recessed in the second rotation direction V2 is formed in the center of the agitator 5.

A cover member 62 is further provided near the agitator 5. The cover member 62 is a member for covering and protecting the drive parts such as the rotating shaft 53 of the agitator 5, and is provided upright on the inner bottom surface 4B of the container 4.

The agitator 5 in this embodiment has a shape that conforms to the inner bottom surface 4B of the container 4 and the outer circumferential surface of the cover member 62. By providing such an agitator 5, the ingredients placed in the cooking space S1 are agitated from below, making it easier to agitate the whole of the ingredients compared to a configuration in which the ingredients are agitated from above, and thus promoting agitation.

As shown in Figures 3 and 5, the inner lid body 20 has a protrusion 22A located near the upper end 4A of the container 4. The protrusion 22A is part of the packing 22 that constitutes the outer periphery of the inner lid body 20, and protrudes downward toward the cooking space S1 of the container 4. Providing the protrusion 22A can improve the sealing between the inner lid 14 and the container 4. In particular, when the pressure in the cooking space S1 is in a pressurized state higher than atmospheric pressure, the protrusion 22A comes into contact with the inner surface 4C of the container 4, thereby improving the sealing.

The protruding portion 22A is located close to the inner surface 4C of the container 4. When cooking with the lid 10 closed, steam and the like is generated in the cooking space S1, causing water droplets to adhere to the protruding portion 22A, which then falls near the outer periphery of the inner bottom surface 4B of the container 4 (arrow B).

As shown in FIG. 4B, the container 4 further has ribs 64. The ribs 64 are protrusions provided on the inner surface of the container 4 and are provided to extend in the vertical direction. The container 4 of this embodiment has two ribs 64 provided in opposing positions, but the arrangement and number of the ribs 64 are not limited to this, and the container 4 may not have ribs 64. The ribs 64 have the function of dropping the ingredients in the opposite direction to the moving direction of the agitator 5 by coming into contact with the ingredients being agitated by the rotation of the agitator 5, and have the effect of promoting convection and agitation of the ingredients.

The cooking device 2 having the above configuration performs a predetermined cooking process according to the cooking menu set on the display operation unit 6. When performing the cooking process, the cooking device 2 controls the operation of the heater 9, the stirrer 5, etc., based on the temperature detected by the temperature sensor 7, with the set temperature corresponding to each cooking menu as the target temperature.

By heating the container 4 to above room temperature by energizing the heater 9 with the pressure reducing valve 26 closed, the internal pressure of the container 4 becomes pressurized to 1 atm or higher. This allows the pressure in the cooking space S1 to be increased to within a range below the specified pressure at which the pressure adjusting valve operates, allowing "pressure cooking" to be performed, in which the ingredients are pressurized and cooked.

An example of the cooking process performed by the cooking device 2 of this embodiment will be described with reference to Figures 6 to 10.

Figure 6 is a graph showing an example of temperature progression and stirring speed during the cooking process performed by the cooking device 2 of this embodiment. In Figure 6, the horizontal axis represents "time" and the vertical axis represents "temperature" and "stirring." "Stirring" is a bar graph showing the rotation speed of the stirrer 5, with a distinction being made between "reverse rotation" in the first rotation direction V1 and "forward rotation" in the second rotation direction V2. The progression of the temperature detected by the temperature sensor 7 is shown by a solid broken line.

As shown in FIG. 6, the control unit 11 sets a predetermined set temperature Ts (e.g., 170°C) according to the selected cooking menu, and then executes a heating process in which electricity is continuously applied to the heater 9 so as to raise the temperature detected by the temperature sensor 7 toward the set temperature Ts. During the heating process, the container 4 and the ingredients stored in the container 4 are strongly heated, and the temperature detected by the temperature sensor 7 rises. During the heating process, the control unit 11 stops the stirring body 5 and does not stir the ingredients.

When the detected temperature reaches a predetermined temperature T1 (e.g., 60°C), the control unit 11 transitions to the heating and stirring process. In the heating and stirring process, the ingredients are heated and stirred by driving the stirrer 5 while continuing to energize the heater 9. As shown in FIG. 6, the heat is dispersed by stirring the ingredients, so the rate of increase in the detected temperature of the temperature sensor 7 located at the bottom of the container 4 becomes gradual.

In this embodiment, the control unit 11 executes control to alternately repeat forward rotation and reverse rotation when rotating the stirrer 5 in the heating and stirring process. The example shown in FIG. 6 illustrates a case where the process starts with reverse rotation, and reverse rotation and forward rotation are performed three times each. This is not a limitation, and the process may start with forward rotation, and the number of forward rotations and reverse rotations may each be any number.

By alternately rotating forward and backward using the agitator 5, which is shaped to fit the inner bottom surface 4B of the container 4, and agitating the ingredients from below, it is possible to agitate the entire ingredients over a wide area, reducing uneven mixing and improving the quality of the ingredients.

In the example shown in FIG. 6, the rotation speed R1 for reverse rotation is set lower than the rotation speed R2 for forward rotation. Furthermore, the rotation time t1 for reverse rotation is set shorter than the rotation time t2 for forward rotation. This allows ingredients to be mixed in different ways in reverse and forward rotation.

The control shown in FIG. 6 is executed, for example, when "fried rice" is selected on the display operation unit 6. In the case of fried rice, the predetermined temperature T1 is set to, for example, 60°C, and when it exceeds 60°C, the ingredients are gathered in one place by slow inversion, and then forward rotation is performed at a speed equal to or faster than the inversion, so that the ingredients can be brought into contact with the insulated part in a scattered state while heating the part where the ingredients are not in contact (baked part), and the egg can be solidified all at once. This allows for a good finish. Since ingredients that contain a lot of protein, such as eggs, meat, and fish, solidify at about 60°C and the ingredients stick to each other, by applying the control shown in FIG. 6 to a menu that uses such ingredients, stirring is performed so that the surface of the ingredients is easily solidified while creating the insulated part, and a good finish can be achieved. It may be applied not only to fried rice, but also to cooking menus such as meat miso and dry curry that use minced meat, shredded meat, and chopped meat.

In the example shown in FIG. 6, inversion and forward rotation are performed continuously, but a stop time for stopping the agitator 5 between inversion and forward rotation may be provided. In addition, the amount of rotation per forward/inversion of the agitator 5 may be set to one or more revolutions for "inversion" to gather ingredients in one place, and "forward rotation" may be set to the same or more revolutions as "inversion" to break down the gathered ingredients into pieces.

Figures 7A and 7B are graphs showing another example of the cooking process performed by the cooking device 2 of this embodiment.

As shown in FIG. 7A, the control unit 11 executes a heating and cooking process that includes a heating and stirring process according to the selected cooking menu.

In the heating process shown in FIG. 7A, similar to the heating process shown in FIG. 6, the control unit 11 heats the container 4 and ingredients by continuously applying electricity to the heater 9 without driving the stirring body 5 until the predetermined temperature T2 is reached.

In the heating and stirring process shown in FIG. 7A, similar to the heating and stirring process shown in FIG. 6, forward and reverse rotations are alternately repeated while heating is continued by passing electricity through the heater 9. Unlike the heating and stirring process shown in FIG. 6, the forward and reverse rotation speeds R3-1 are set to be the same, but the forward rotation time t3 is set longer than the reverse rotation time t4. Furthermore, a stop period is provided between the forward and reverse rotations to stop the stirrer 5.

The control shown in FIG. 7A is executed, for example, when "Stir-fried vegetables" is selected on the display operation unit 6. In the case of stir-frying vegetables, the predetermined temperature T2 is set to, for example, 140°C, and by heating without stirring until it exceeds 140°C, the meat placed on the inner bottom surface 4B of the container 4 can be browned, and by stirring the ingredients by alternating forward and backward rotation after it exceeds 140°C, the entire ingredients can be mixed from below. By not stirring until it reaches 140°C, moisture is less likely to flow out due to the vegetables coming into contact with the inner bottom surface 4B of the container 4, making it easier to brown the meat. By starting stirring from a high temperature, the ingredients can be browned while still maintaining a crisp finish that does not become watery due to the osmotic pressure of the seasonings.

When cooking a combination of vegetables that release moisture easily due to the salt in the seasonings and meat or fish that needs to be browned and fragrant, stirring for a short period of time reduces the time the vegetables are in contact with the seasonings, making them less likely to release moisture, leaving the meat fragrant and the vegetables crisp. This method can be applied not only to stir-fried vegetables, but also to other dishes such as stir-fried bulgogi and twice-cooked pork.

In addition to the case where only the control shown in FIG. 7A is executed, it is also possible to switch between the control shown in FIG. 7A and a control different from the control shown in FIG. 7A (for example, the control shown in FIG. 7B) depending on the amount of ingredients, etc. The control shown in FIG. 7A is applied when the amount of ingredients is relatively large, and the control shown in FIG. 7B is applied when the amount of ingredients is relatively small.

The control shown in FIG. 7B is the same as the control shown in FIG. 7A in that the stirrer 5 alternates between forward and reverse rotation during the heating and stirring process, but the specific stirring pattern is different. In the control shown in FIG. 7B, the forward and reverse rotation speed R3-2 is set slower than the rotation speed R3-1 in the control shown in FIG. 7A. In addition, the forward rotation time t5 is set longer than the rotation time t3 in the control shown in FIG. 7B, increasing the ratio of the forward rotation time to the reverse time.

When the amount of ingredients is relatively small, the control shown in FIG. 7B is applied, and when the amount of ingredients is relatively large, the control shown in FIG. 7A is applied, thereby mixing the ingredients in an appropriate manner according to the amount of ingredients and improving the quality of the ingredients for each amount.

Figure 8 is a graph showing yet another example of the cooking process performed by the cooking device 2 of this embodiment.

As shown in FIG. 8, the control unit 11 executes a heating and cooking process that includes a heating and stirring process according to the selected cooking menu.

In the temperature-raising process shown in FIG. 8, the control unit 11 heats the container 4 and ingredients by continuously energizing the heater 9 to a predetermined temperature Ts (e.g., 120°C). Unlike the temperature-raising processes shown in FIG. 6 and FIG. 7, when the temperature reaches a predetermined temperature T3 (e.g., 70°C), the control unit 11 rotates the stirrer 5 to mix the ingredients. In the example shown in FIG. 8, the stirrer 5 is rotated forward at a rotation speed R4 for a predetermined time. The rotation speed R4 is set to a speed slower than the rotation speeds R5 and R6 described below.

In the heating and stirring process shown in FIG. 8, forward rotation and reverse rotation are alternated, similar to the heating and stirring processes shown in FIG. 6 and FIG. 7. In the example shown in FIG. 8, when forward rotation and reverse rotation are alternated, the rotation speed is changed between the first and second halves. Specifically, at a predetermined timing in the heating and stirring process, the rotation speed is switched from R5 to R6, which is faster than R5, so that the rotation speed is faster in the second half than in the first half. This makes it possible to stir the ingredients at a more appropriate rotation speed depending on the heating state of the ingredients.

The timing for switching from rotation speed R5 to rotation speed R6 may be set at any time, such as when a predetermined time has elapsed since the start of the heating and stirring process or when the temperature detected by temperature sensor 7 reaches a predetermined temperature.

In the example shown in FIG. 8, temperature control is performed in the heating and stirring process to maintain the detected temperature at the set temperature Ts. This is not limited to the above case, and may include a process of continuously increasing the temperature toward the set temperature Ts, similar to the heating and stirring processes shown in FIGS. 6 and 7. Similarly, the heating and stirring processes shown in FIGS. 6 and 7 may include temperature control as shown in FIG. 8.

The control shown in FIG. 8 is executed, for example, when "caramelized onion" is selected on the display operation unit 6. In the case of caramelized onion, the set temperature Ts is set in the range of 100°C or more and less than 160°C (for example, 120°C), and heating and stirring are performed at that temperature range while increasing the rotation speed during the process, so that the ingredients in a state where the moisture has decreased and the viscosity has increased and they are likely to form lumps can be browned evenly by increasing the stirring speed. When the stirring is OFF, the onion components attached to the inner bottom surface 4B of the container 4 cause a Maillard reaction, browning the ingredients, which are scraped off together with the ingredients by stirring at high speed. When the moisture is removed, the ingredients become smaller, the viscosity increases, and they are more likely to form lumps. Therefore, by rotating forward and backward at high speed, the lumps are easily broken down, and the ingredients can be evenly contacted with the surface of the pot.

The method can also be applied to recipes that include a process for making caramelized onions (e.g., onion soup). In addition to caramelized onions, the method can also be applied to recipes for making brown sauce using flour and butter via the Maillard reaction, and recipes that include a process for making brown sauce (e.g., hash brown).

In addition, since the food is stirred with the lid 10 closed, steam is appropriately trapped in the cooking space S1. Water droplets that adhere to the inner lid 14 fall from the lowest point of the protruding portion 22A shown in FIG. 5 (arrow B), and so they fall on the outside where the browning will occur, rather than on the center of the stirrer 5. This makes it easier for the browned ingredients to peel off due to the moisture, and there is less of an impact on the fluorine rubbing when stirring at high speed.

In the example shown in FIG. 8, inversion and forward rotation are shown to be performed continuously in the first half of the heating and stirring process, but a stop time for stopping the stirrer 5 between inversion and forward rotation may be provided. Also, the stop time between inversion and forward rotation in the second half of the heating and stirring process may be, for example, within one minute.

Figure 9 is a graph showing yet another example of the cooking process performed by the cooking device 2 of this embodiment.

As shown in FIG. 9, the control unit 11 executes a heating and cooking process that includes a heating and stirring process, and a cooling and stirring process, depending on the selected cooking menu.

In the heating process shown in FIG. 9, the control unit 11 heats the container 4 and ingredients by continuously energizing the heater 9 without driving the stirring body 5 until a predetermined temperature T4 is reached.

In the heating and stirring process shown in FIG. 9, while the heater 9 is energized to continue heating, the stirrer 5 is driven to rotate intermittently and repeatedly in the forward direction at a rotation speed of R7. In the example shown in FIG. 9, the food material is a food material that contains a lot of moisture, and when the predetermined temperature T4 is set to about 100°C, the temperature does not rise from 100°C until a predetermined amount of moisture has evaporated. After that, when the predetermined amount of moisture has evaporated, the temperature detected by the temperature sensor 7 rises. The control unit 11 presets a predetermined temperature T5 (e.g., 110°C) higher than the predetermined temperature T4, and transitions to the cooling and stirring process when the detected temperature exceeds the predetermined temperature T5.

In the cooling and stirring process shown in FIG. 9, the heater 9 is not energized and heating is stopped, allowing the ingredients to cool naturally. The stirrer 5 is driven at a rotation speed R8 that is faster than the rotation speed R7, and alternates between forward and reverse rotation to stir the ingredients.

The control shown in FIG. 9 is executed, for example, when "mashed potatoes" is selected on the display operation unit 6. In the case of mashed potatoes, when the water evaporates, the food is baked dry and the temperature detected by the temperature sensor 7 rises. When this temperature (predetermined temperature T5: for example, 110°C) is detected, the food can be mashed by stirring at high speed (cooling and stirring process) at the appropriate time. This can improve the quality of the food.

The control shown in FIG. 9 may be applied when the cooking course "cooking" for cooking ingredients is selected, not limited to mashed potatoes. In the cooking course "cooking", the temperature detected by the temperature sensor 7 rises as the water evaporates, so when a predetermined temperature T5 (e.g., 110°C) is detected, the stirring speed can be increased to prevent the ingredients from burning. Not only when the stirring speed is increased, but also when the stop time is shortened or the stop time is eliminated and the ingredients are stirred continuously, the effect of preventing the ingredients from burning can be achieved. On the other hand, when the temperature drops to a predetermined temperature (e.g., 90°C) lower than the predetermined temperature T4, the stirring speed can be reduced or the stirring speed can be set to intermittent operation to reduce excessive friction between the ingredients and the stirrer 5 and reduce the crumbling of the ingredients. In this way, by applying the control shown in FIG. 9, it is possible to handle various menus with one course of "cooking".

Figure 10 is a graph showing yet another example of the cooking process performed by the cooking device 2 of this embodiment.

As shown in FIG. 10, the control unit 11 executes a heating and cooking process including a first heating process, a heating and stirring process, a cooling and stirring process, a working process, and a second heating process, depending on the selected cooking menu.

In the first heating step shown in FIG. 10, the control unit 11 continues to energize the heater 9 to heat the container 4 and ingredients until a predetermined temperature T6 (e.g., 105°C) is reached, and operates the stirrer 5 to stir the ingredients. The stirrer 5 is driven to alternate between forward and reverse rotation at a rotation speed R9.

When the temperature detected by the temperature sensor 7 reaches a predetermined temperature T6, the process transitions to the heating and stirring process. In the heating and stirring process, temperature control is performed to control the energization/de-energization of the heater 9 so as to maintain the detected temperature at the predetermined temperature T6. As with the first temperature increase process, the stirring body 5 is driven alternately in forward and reverse directions at a rotation speed R9. After the heating and stirring process is performed for a predetermined time, the process transitions to the cooling and stirring process.

In the cooling and stirring process, power to the heater 9 is stopped to allow the container 4 and ingredients to cool naturally. The stirrer 5 is driven by alternating forward and reverse rotation at a rotation speed R10 that is slower than the rotation speed R9. The execution of the cooling and stirring process causes the temperature detected by the temperature sensor 7 to decrease. When the temperature decreases to a predetermined temperature T7 (e.g., 90°C) that is lower than the predetermined temperature T6, the process transitions to the working process.

The work process is a process for having the user perform a task such as adding another ingredient. When the process transitions to the work process, a task notification is given by voice or a display on the screen to prompt the user to perform the task. Upon recognizing the task notification, the user opens the lid 10 and performs a task such as adding a new ingredient. During the work process, neither the stirrer 5 nor the heater 9 is operated.

When room temperature ingredients are added to the high temperature ingredients stored in the container 4, the temperature detected by the temperature sensor 7 drops as shown in FIG. 10. When the work is completed, the user closes the lid 10 and inputs the completion of the work on the display operation unit 6. The control unit 11 recognizes the completion of the work process and moves to the second heating process.

In the second heating process, as in the first heating process, electricity is continuously applied to the heater 9 to heat the container 4 and ingredients to a predetermined temperature T6. The agitator 5 is driven by alternating forward and reverse rotation at a rotation speed R10. When the second heating process is performed for a predetermined time, the cooking process is completed.

The control shown in FIG. 10 is executed, for example, when "Mapo Tofu" is selected on the display operation unit 6. By executing the cooling and stirring process before the work process, the temperature of the ingredients can be lowered, making it easier for the user to perform the work. In addition, by operating the stirrer 5 while turning off the heater 9 in the cooling and stirring process to stir the ingredients, the temperature can be lowered to the temperature inside the ingredients, reducing uneven cooling. As a result, when new ingredients are added in the subsequent work process, potato starch and the like are less likely to form lumps, and there are fewer failures. As the ingredients become soft and crumble as they are heated, the speed in the cooling and stirring process can be slower than that in the heating and stirring process to prevent them from falling apart. In addition, since the stirring is performed using the stirrer 5 shaped to fit the inner bottom surface 4B of the container 4, stirring can be performed at a high torque and low speed, making it possible to stir the ingredients without breaking them apart.

This can be applied not only to "Mapo Tofu" but also to other cooking menus, such as courses where you add wheat flour, cornstarch, rice flour, etc. in addition to potato starch to thicken the mixture during cooking.

Furthermore, for the control shown in FIG. 10, as with the control shown in FIG. 7A and FIG. 7B, some of the control specifications may be changed depending on the amount of ingredients. For example, when the amount of ingredients is relatively small, as shown by the dotted line in FIG. 10, the predetermined temperature T8 as the threshold temperature for transitioning from the cooling and stirring process to the working process may be set lower than the predetermined temperature T7 applied when the amount of ingredients is relatively large. When the amount of ingredients is small, the heat from the heater 9 is easily transferred to the inside of the container 4, so by applying a predetermined temperature T8 lower than the predetermined temperature T7 when the amount is large, it is possible to achieve the same results as when the amount is large.

The rotation speed of the agitator 5 may also be changed depending on the amount of ingredients. For example, when the amount of ingredients is relatively small compared to the forward and reverse rotation speed R10 in the second heating process, a rotation speed R11 slower than rotation speed R10 may be applied. In this way, by making the rotation speed of the agitator 5 relatively faster when the amount of ingredients is large than when the amount is small, it becomes easier to thoroughly mix new ingredients added in the work process. This is not limited to such cases, and the agitation speed may also be changed to be faster when the amount of ingredients is relatively small.

Figure 11 is a graph showing yet another example of the cooking process performed by the cooking device 2 of this embodiment.

As shown in FIG. 11, the control unit 11 executes a heating and cooking process that includes a heating and stirring process according to the selected cooking menu.

In the temperature increase process shown in FIG. 11, electricity is applied to the heater 9 without driving the agitator 5 until the temperature reaches a predetermined temperature T9.

In the heating and stirring process shown in FIG. 11, the heater 9 is energized to continue heating to the set temperature Ts while the stirrer 5 is driven to stir the ingredients. In the example shown in FIG. 11, forward rotation is repeated multiple times at a rotation speed R12, and then finally, inversion is performed at the same rotation speed R12.

In this embodiment, the amount of rotation per forward rotation is set to 180 degrees or less. In other words, the number of times the agitator 5 passes over the rib 64 shown in FIG. 4B is set to once or less per forward rotation. After that, a pause is provided during which the agitator 5 is stopped, and the agitator 5 is rotated intermittently little by little to agitate the ingredients, which helps prevent the ingredients from falling apart. Note that the rotation speed and rotation time for the inversion may be set to be equal to or less than those for the forward rotation.

The control shown in FIG. 11 is executed, for example, when "boiled pumpkin" is selected on the display operation unit 6. According to the control shown in FIG. 11, the agitator 5 advances little by little, which has the effect of preventing ingredients pushed by the agitator 5 from pushing ingredients ahead of it in the direction of travel and crumbling them, compared to when the agitator advances continuously. Also, by performing a reversal at the end of multiple forward rotations, if there is any ingredient remaining on the agitator 5 during forward rotation, the ingredient can be dropped from the agitator 5 by reversing it, preventing uneven penetration of the seasoning liquid thereafter.

When using soft ingredients such as pumpkin, potato, or sweet potato, the ingredients become soft and easily crumble as they are heated, but applying the control shown in Figure 11 can prevent the ingredients from falling apart. This makes it possible to apply this to dishes that require less seasoning liquid or when reducing the amount of seasoning (for example, boiled potatoes).

As shown in FIG. 11, the number of forward rotations and reverse rotations may differ, and it is sufficient that there exists a state in which forward rotations and reverse rotations are alternately performed at least once each.

As explained using Figures 6 to 11, when the agitator 5 is driven to agitate the ingredients in the heating and agitating process or the cooling and agitating process, alternating forward and reverse rotation makes it easier to agitate the ingredients more evenly, and improves the finished product depending on the ingredients of each menu. In particular, agitating the ingredients from below using an agitator 5 shaped to match the inner bottom surface 4B of the container 4 makes it easier to mix the ingredients entirely, reduces unevenness in heating and cooling, and leads to further improved finished product.

(Action and Effects)
As described above, the cooking device 2 of this embodiment includes a container 4 for storing ingredients, an agitator 5 having a shape that conforms to the inner bottom surface 4B of the container 4 and that rotates to agitate the ingredients, a main body 8 for storing the container 4, a lid 10 that is arranged above the container 4 and can be opened and closed, a heater 9 (heating unit) for heating the container 4, a temperature sensor 7 (temperature detection unit) for detecting temperature, a display operation unit 6 (operation unit) for the user to select and operate a cooking menu, and a control unit 11 that controls the agitator 5 and the heater 9 based on the temperature detected by the temperature sensor 7 according to the cooking menu selected on the display operation unit 6, and the control unit 11 alternately performs a first rotation operation (reverse rotation) for rotating the agitator 5 in a first rotation direction V1 and a second rotation operation (forward rotation) for rotating the agitator 5 in a second rotation direction V2 that is opposite to the first rotation direction V1.

With this type of cooking device 2, alternating forward and reverse rotations are performed using the agitator 5 shaped to fit the inner bottom surface 4B of the container 4, making it easier to agitate various parts of the ingredients more uniformly by bringing them into contact with the inner bottom surface 4B of the container 4, and reducing unevenness in heating and cooling. This improves the quality of the ingredients.

In addition, in the cooking device 2 of this embodiment, the control unit 11 alternately executes a first rotation operation (forward rotation) and a second rotation operation (reverse rotation) in the heating and stirring process in which the stirring body 5 and the heater 9 (heating unit) are driven to heat and stir the ingredients. With this cooking device 2, by rotating the stirring body 5 back and forth in the heating and stirring process, various parts of the entire ingredient are brought into contact with the inner bottom surface 4B of the container 4, making it easier to heat the entire ingredient evenly.

In addition, in the cooking device 2 of this embodiment, the control unit 11 changes the rotation speed of the stirring body 5 at a predetermined timing in the heating and stirring process. With such a cooking device 2, it is possible to set the rotation speed of the stirring body 5 to an appropriate speed depending on the cooking menu.

In addition, in the cooking device 2 of this embodiment, the control unit 11 increases the rotation speed at a predetermined timing. With such a cooking device 2, burning and the like can be prevented by increasing the rotation speed of the stirring body 5 at high temperatures.

In addition, in the cooking device 2 of this embodiment, the control unit 11 alternately executes a first rotation operation (forward rotation) and a second rotation operation (reverse rotation) in a cooling process (cooling and stirring process) in which the heater 9 (heating unit) is stopped to cool the ingredients. With this cooking device 2, the stirring body 5 is rotated back and forth in the cooling process, which makes it easier to quickly lower the internal temperature of the ingredients and reduces uneven cooling.

In addition, in the cooking device 2 of this embodiment, the control unit 11 alternately executes a first rotation operation (forward rotation) and a second rotation operation (reverse rotation) in the heating and stirring process in which the stirring body 5 and the heater 9 (heating unit) are driven to heat and stir the ingredients before the cooling process (cooling and stirring process). With this cooking device 2, the stirring of the ingredients can be promoted by rotating the stirring body 5 back and forth in both the heating and stirring process and the cooling process.

In addition, in the cooking device 2 of this embodiment, the control unit 11 makes the rotation speed R10 of the stirrer 5 in the cooling process (cooling and stirring process) slower than the rotation speed R9 of the stirrer 5 in the heating and stirring process. With this cooking device 2, the ingredients tend to fall apart as heating progresses, so by slowing down the rotation speed of the stirrer 5 in the cooling process, the ingredients are less likely to fall apart.

In addition, in the cooking device 2 of this embodiment, the rotation speed R3 of the first rotation operation (forward rotation) is the same as the rotation speed R3 of the second rotation operation (reverse rotation). With such a cooking device 2, the ingredients can be stirred at the same rotation speed.

In addition, in the cooking device 2 of this embodiment, the rotation speed R2 of the first rotation operation (forward rotation) is faster than the rotation speed R1 of the second rotation operation (reverse rotation). With such a cooking device 2, ingredients can be stirred while creating a difference between the rotation speeds of the first rotation operation (forward rotation) and the second rotation operation (reverse rotation).

In addition, in the cooking device 2 of this embodiment, the stirring body 5 has a rotation center 52 and a tip end 54 located away from the rotation center 52, and has a curved shape in the first rotation direction V1 from the rotation center 52 toward the tip end 54. With such a cooking device 2, ingredients can be stirred in different ways by the first rotation operation (forward rotation) and the second rotation operation (reverse rotation).

In addition, in the cooking device 2 of this embodiment, the control unit 11 alternately performs a first rotation operation (forward rotation) and a second rotation operation (reverse rotation) in response to determining that the detected temperature has reached the predetermined temperatures T1 and T2. With this cooking device 2, the stirring body 5 is rotated back and forth after the predetermined temperatures T1 and T2 are reached, making it easier to heat and stir the ingredients while browning them, etc.

In addition, in the cooking device 2 of this embodiment, the control unit 11 stops the agitator 5 until it determines that the detected temperature has reached the predetermined temperatures T1 and T2. With this type of cooking device 2, if the agitator 5 is operated when the container 4 is at a low temperature, moisture from the ingredients may escape, making it difficult to brown the ingredients, whereas stopping the agitator 5 until the temperature reaches a predetermined temperature or higher makes it easier to brown the ingredients.

In addition, in the cooking device 2 of this embodiment, when the control unit 11 alternately executes the first rotation operation (forward rotation) and the second rotation operation (reverse rotation), it provides a stop time for stopping the agitator 5 between the first rotation operation and the second rotation operation. With this cooking device 2, the part of the container 4 that is not in contact with the food (baking section) is heated during the stop time, and the food is brought into contact with the high-temperature baking section in the subsequent rotation operation, so that the food can be heated more strongly.

The cooking device 2 of this embodiment also has a quantity determination function that determines the amount of ingredients, and the control unit 11 changes the rotation speed of the agitator 5 in the first rotation operation (reverse rotation) or the second rotation operation (forward rotation) according to the determined amount. With this cooking device 2, the agitator 5 can be operated at an appropriate rotation speed according to the amount of ingredients, and the quality of each amount can be improved and made uniform.

In addition, in the cooking device 2 of this embodiment, the control unit 11 increases the rotation speed of the agitator 5 in the first rotation operation (reverse) or the second rotation operation (forward) when the determined amount is relatively large, compared to when the determined amount is relatively small. With such a cooking device 2, the agitator 5 can be operated at an appropriate rotation speed according to the amount of ingredients, and the quality of each amount can be improved and made uniform.

The invention of this disclosure has been described above using the above-mentioned embodiments, but the invention of this disclosure is not limited to the above-mentioned embodiments.

Although the present disclosure has been fully described in connection with the preferred embodiments with reference to the accompanying drawings, various modifications and variations will be apparent to those skilled in the art. Such modifications and variations are to be understood as being included within the scope of the invention as defined by the appended claims, unless they deviate therefrom. In addition, changes in the combination and order of elements in each embodiment may be made without departing from the scope and spirit of the present disclosure.

Any of the various modifications of the above embodiment can be combined as appropriate to achieve the effects of each.

This disclosure is applicable to any cooking device that heats and cooks food.

2 Cooking device 4 Container 5 Stirring body 6 Operation unit 7 Temperature sensor (temperature detection unit)
8 Main body 9 Heater (heating part)
10 Lid 11 Control unit V1 First rotation direction V2 Second rotation direction

Claims (15)

A container for storing food ingredients;
A stirring body having a shape that conforms to the inner bottom surface of the container and that rotates to stir the food material;
A main body portion that houses the container;
A lid that is disposed above the container and can be opened and closed;
A heating unit that heats the container;
A temperature detection unit that detects a temperature;
An operation unit for a user to select and operate a cooking menu;
A control unit that controls the stirring body and the heating unit based on a temperature detected by the temperature detection unit in accordance with a cooking menu selected by the operation unit,
The control unit alternately performs a first rotation operation that rotates the stirring body in a first rotation direction and a second rotation operation that rotates the stirring body in a second rotation direction opposite to the first rotation direction. The heating cooker according to claim 1, wherein the control unit alternately performs the first rotation operation and the second rotation operation in a heating and stirring process in which the stirring body and the heating unit are driven to heat and stir the ingredients. The heating cooker according to claim 2, wherein the control unit changes the rotation speed of the stirring body at a predetermined timing during the heating and stirring process. The cooking device according to claim 3, wherein the control unit increases the rotation speed at the predetermined timing. The cooking device according to claim 1, wherein the control unit alternately performs the first rotation operation and the second rotation operation in a cooling process in which the heating unit is stopped to cool the food. The cooking device according to claim 5, wherein the control unit alternately executes the first rotation operation and the second rotation operation in a heating and stirring process in which the stirring body and the heating unit are driven to heat and stir the ingredients before the cooling process. The cooking device according to claim 6, wherein the control unit makes the rotation speed of the stirring body in the cooling process slower than the rotation speed of the stirring body in the heating and stirring process. The cooking device according to claim 1, wherein the rotation speed of the first rotation motion is the same as the rotation speed of the second rotation motion. The cooking device according to claim 1, wherein the rotation speed of the first rotation motion is faster than the rotation speed of the second rotation motion. The cooking device according to claim 1, wherein the stirring body has a rotation center and a tip end located away from the rotation center, and has a curved shape from the rotation center toward the tip end in the first rotation direction. The cooking device according to claim 2, wherein the control unit alternately performs the first rotation operation and the second rotation operation in response to determining that the detected temperature has reached a predetermined temperature or higher. The cooking device according to claim 11, wherein the control unit stops the stirring body until it is determined that the detected temperature has reached or exceeded the predetermined temperature. The cooking device according to claim 1, wherein the control unit, when alternately executing the first rotation operation and the second rotation operation, provides a stop time for stopping the stirring body between the first rotation operation and the second rotation operation. A portion determination function for determining the portion of the ingredient is provided;
The cooking device according to claim 1 , wherein the control unit changes a rotation speed of the stirring body in the first rotation operation or the second rotation operation in accordance with the determined portion. The cooking device according to claim 14, wherein the control unit increases the rotation speed of the stirring body in the first rotation operation or the second rotation operation when the determined amount is relatively large compared to when the determined amount is relatively small.