JP6351311B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device having an ultrasonic oscillation function.

  As a conventional cooking device, there is one that cooks rice deliciously by applying an appropriate vibration with an ultrasonic oscillator when cooking rice. In addition, it is also known that, in the water supply process, the time required for water supply can be shortened and the water supply rate can be increased by applying an appropriate vibration with an ultrasonic oscillator (see, for example, Patent Document 1).

JP 2000-023840 (paragraph 0004-paragraph 0005, FIG. 1)

  In a conventional cooking device, a cooking device that can cook rice deliciously by applying appropriate ultrasonic vibrations to water and rice has been disclosed. Is not defined. When vibration is applied to food, the effect and characteristics change depending on the frequency and amplitude, and the appropriate frequency changes depending on the type and shape of the food and the cooking process. In addition, if it is sufficient to simply apply vibration, there is no inevitability of ultrasonic waves, and there is a problem that the characteristics of ultrasonic waves are not sufficiently reflected.

  In general, the frequency of ultrasonic waves is 20 kHz or more, but if the frequency is the same, the lower the frequency, the greater the vibration energy given to food, which may improve the water absorption effect, but at the same time, the effect of scraping the surface Will come out. To aim at improving the water absorption effect, the surface of the rice grain may be damaged and the texture may be impaired.

  On the other hand, in the high frequency region, there is a possibility that the effect of ultrasonic waves can be given while maintaining the shape of the rice grains without causing damage to the rice surface, but the water absorption efficiency is lowered.

  In the conventional cooking device, ultrasonic waves having an appropriate frequency were given, but since the difference in characteristics depending on the ultrasonic frequency was not taken into account, the effect of ultrasonic vibration was not sufficiently obtained.

  Therefore, the present invention has been made to solve the above-described problems. In a cooking device, the object to be heated is vibrated in consideration of the characteristics of the frequency of the ultrasonic wave. It aims at providing the cooking device which can acquire the effect by vibration.

The heating cooker according to the present invention includes an inner pot for storing cooked food, a heating means for heating the inner pot, a temperature detection means for detecting the temperature of the inner pot, and a frequency generated by the heating means. A first ultrasonic oscillator that oscillates at a high frequency and vibrates the food; and a second ultrasonic oscillator that vibrates at a frequency lower than the frequency generated by the first ultrasonic oscillator and vibrates the food. and ultrasonic oscillation means, said heating means, said first ultrasonic oscillation means, and, and a control means for controlling the second ultrasonic oscillation means, the control means, depending on the cooking process, Both the first ultrasonic oscillating means and the second ultrasonic oscillating means are controlled simultaneously .

  The present invention makes it possible to obtain a cooking device that can obtain more effects of ultrasonic waves.

It is a main body perspective view of the heating cooker which shows Embodiment 1 of this invention. It is principal part sectional drawing of the heating cooker which shows Embodiment 1 of this invention. It is a functional block diagram of the heating cooker which shows Embodiment 1 of this invention. It is a flowchart of the basic rice cooking process of the heating cooker which shows Embodiment 1 of this invention. It is a time chart of the rice cooking process of the heating cooker which shows Embodiment 1 of this invention. It is a flowchart of the basic simmering process of the heating cooker which shows Embodiment 2 of this invention. It is a time chart of the boiled food process of the heating cooker which shows Embodiment 2 of this invention.

Embodiment 1 FIG.
Hereinafter, the heating cooker in embodiment of this invention is demonstrated in detail. In the following drawings, the same numbered components are the same.

  FIG. 1 is an external perspective view of a heating cooker according to the present invention, FIG. 2 is a sectional view of the heating cooker according to the present invention, and FIG. 3 is a functional block diagram of the heating cooker showing Embodiment 1 of the present invention. . First, the cooking device according to the present invention and components thereof will be described with reference to FIGS. 1, 2, and 3.

  1 is a heating cooker body, 2 is an outer lid that opens and closes the heating cooker body 1 from the upper surface, and 3 is a heating cooker body 1 that inputs settings such as the heating time and finish of an object to be heated (input means 3a). ) And the input setting information and operation state (display means 3b) are operation panels. The input unit 3a transmits a control signal to a control device (control unit) 17 described later, and the control device 17 controls the heating state based on the received control signal.

  Reference numeral 4 denotes a vapor cartridge which is detachably attached to the outer lid 2 and receives the effect of releasing the vapor generated when the heated object inside the main body is heated, and the condensate of the vapor and the blown-down of the heated object. To return to the heated object side.

  Reference numeral 5 denotes an inner pot, which is an open top container made by pressing a magnetic material such as a stainless steel layer and a clad material made of a layer having excellent heat conduction such as aluminum or copper.

  The object to be heated 15 is put into the inner pot 5 and heated to perform cooking. Hereinafter, as an example of the object to be heated 15, rice cooking using rice 15 a and water 15 b will be described as an example. However, the object to be heated 15 is not limited to the rice 15 a and the water 15 b, and other foods may be used.

  Reference numeral 6 denotes an inner pot temperature sensor, which is configured by a thermistor as an example, and detects the temperature by contacting the inner pot 5. Depending on the temperature, the detected voltage is acquired as a signal to the control device 17 and the temperature is estimated. By applying the feedback of the heating means to the target temperature of the inner pot 5, the object 15 to be heated is finished to a desired finish. To play a role.

  Reference numeral 7 denotes an inner lid, which is detachably installed on the outer lid 2 so as to face the inner pot 5 side. When it becomes dirty due to the adherence of the article 15 to be heated, it is treated with fluorine so as to have water repellency so that it can be washed with water.

  8 is a lid packing which has the effect of contacting and sealing the flange portion of the inner pot 5 and the inner lid 7. Steam leakage from the side surface of the heating cooker body 1 has a reduction in efficiency due to heat leakage and a risk of contact with high-temperature steam to the user. Therefore, the inner pot 5 and the inner lid 7 should be sealed with the lid packing 8. This prevents steam leakage.

  Reference numeral 10 denotes a heating coil. By supplying a high frequency current from an inverter circuit (not shown) and generating a high frequency magnetic field, the surface facing the heating coil 10 of the inner pot 5 magnetically coupled to the heating coil 10 is excited. Eddy currents are induced on the bottom of the pot 5 container. Joule heat is generated by the resistance of the eddy current and the inner pot 5, and the bottom surface of the inner pot 5 generates heat to be heated. In addition, 9 is a coil base and becomes a shape which can accommodate the inner pot 5 while fixing the heating coil 10. FIG.

  Further, the inner pot 5 and the heated object 15 are also heated from the lid heater 11 and the trunk heater 12 for the purpose of heating the inner pot 5 and the heated object 15 uniformly.

  The lid heater 11 is a heater provided between the outer lid 2 and the inner lid 7 and is composed of, for example, a nichrome wire or the like, and heats the article to be heated 15 or the inner pot 5 from above. The output is smaller than the output of the heating coil 10 that heats the bottom surface of the inner pot 5 and is used as an auxiliary heating source. Further, the lid heater 11 is not limited to the one whose output is lower than that of the heating coil 10, and may be one whose output is higher than that of the heating coil 10.

  The body heater 12 is a heater provided outside the coil base 9 and is made of, for example, nichrome wire, and heats the inner pot 5 and the object to be heated 15 from the side surface. Similar to the lid heater 11, it is an auxiliary heating source (the output is smaller than that of the heating coil 10), but since the distance to the inner pot 5 is short, the inner pot 5 and the object to be heated 15 are compared with the lid heater 11. The effect of heating is high. Further, the body heater 12 is not limited to one having a lower output than the heating coil 10, and may have a higher output than the heating coil 10.

  Reference numeral 16 denotes a magnetic flux modulation plate, which is formed of a nonmagnetic material such as aluminum or copper, and is provided between the inner pot 5 and the heating coil 10 with the inner pot temperature sensor 6 as the center. In electromagnetic induction, the magnetic flux distribution generated around the heating coil 10 is adjusted by the magnetic flux modulation plate 16 to ultrasonically vibrate the bottom surface of the inner pot 5. It is also possible to amplify by matching with the natural frequency.

  The high frequency current supplied to the heating coil 10 is driven at, for example, 30 KHz. When the bottom surface of the inner pot 5 vibrates at the same frequency, ultrasonic waves can be generated. In addition, although it vibrates also in the second and third modes of the oscillation frequency, the greatest influence on the inner pot 5 is 30 KHz which is the primary vibration.

  Reference numerals 13 and 14 denote ultrasonic oscillators (ultrasonic oscillating means) which are one of the major features of the present invention. In the present embodiment, two types of oscillators are installed: a low-frequency ultrasonic oscillator 13 and a high-frequency ultrasonic oscillator 14. All the oscillators are fixed to the coil base 9 so that the vibration transmission surface faces the inner pot 5 side of the coil base 9. When the inner pot 5 is housed and installed in the coil base 9, the low frequency ultrasonic oscillator 13 and the high frequency ultrasonic oscillator 14 are placed in the inner pot 5 with the low frequency ultrasonic oscillator 13 and the high frequency ultrasonic wave. It is installed at a position where the vibration transmission surface of the oscillator 14 contacts.

  The low-frequency ultrasonic oscillator 13 and the high-frequency ultrasonic oscillator 14 are composed of, for example, bolt-clamped Langevin type vibrators, and vibrate in the axial direction by an input from an oscillation circuit (not shown). The vibration is transmitted to the inner pot 5. The low frequency ultrasonic oscillator 13 is driven at, for example, 27 KHz, and the high frequency ultrasonic oscillator 14 is driven at, for example, 100 KHz, so that ultrasonic vibrations having different frequencies can be transmitted to the inner pot 5.

  Reference numeral 17 denotes a control device (control means) for controlling the heating means 10 and the ultrasonic oscillation means 13 and 14 based on the setting information input from the input means 3a. Further, the control content information is transmitted to the display means 3b, and the control content is displayed on the display means 3b.

  Next, the operation of this embodiment will be described with reference to FIG. 1, FIG. 2, and FIG. As a preparation state before cooking, after opening the outer lid 2 and putting a predetermined amount of the object to be heated 15 in the inner pot 5, placing the inner pot 5 in the coil base 9 and closing the outer lid 2, The lid packing 8 of the lid 7 is pressed against the flange portion of the inner pot 5 and sealed. Cooking is started by turning on the cooking switch from the input means 3a of the operation panel 3.

  The input means 3a of the operation panel 3 can be used to input settings such as time, temperature, menu, etc. in cooking when heating is performed. Depending on the selected cooking state, the heating amount for the heating means such as the heating coil 10, the lid heater 11 and the body heater 12, and the ultrasonic oscillation means such as the low frequency ultrasonic oscillator 13 and the high frequency ultrasonic oscillator 14 are heated. The cooking is carried out so as to give an appropriate cooking finish.

  The cooking state, for example, the remaining time and setting state for cooking, is displayed on the display unit (display unit 3b) of the operation panel 3. Further, the input means 3a of the operation panel 3 is provided with a rice washing button, and the presence or absence of the rice washing process can be arbitrarily selected according to the desire of the user. Detailed control of the rice washing process will be described later.

  Next, application of ultrasonic vibration to the object to be heated 15 will be described. The effect of ultrasonic vibration on the object, here the object 15 to be heated, is the cleaning effect that has the effect of scavenging dirt and impurities on the surface of the object 15 to be heated by the vibration energy of the ultrasonic wave. For example, there is a water absorption effect that promotes moisture absorption by applying vibration, and conversely, a component elution effect that causes components to elute inside or from the surface layer portion by vibration.

  The effect of ultrasonic waves on the object is greater at low frequencies if they have the same amplitude. In other words, it can be said that high frequencies do not cause damage. In addition, the high frequency has an effect that the vibration wavelength is short, and when the target is a fine grain such as rice and a large number of objects are put in, the effect is that it is finely wound between the grains.

  Focusing on the frequency of the ultrasonic wave oscillated according to the present embodiment, it is possible to give ultrasonic vibrations of three different frequencies to the inner pot 5 and thus to the object 15 to be heated. One is about 30 kHz ultrasonic vibration applied to the inner pan 5 by the heating coil 10 and the magnetic flux modulation plate 16, and the other is about 27 kHz ultrasonic vibration applied by the low frequency ultrasonic oscillator 13, and the other. Is ultrasonic vibration of about 100 kHz by the high-frequency ultrasonic oscillator 14.

  Next, a specific heating sequence will be described with reference to FIGS. FIG. 4 is a flowchart of the basic rice cooking process of the heating cooker showing Embodiment 1 of the present invention. FIG. 5 shows the temperature of the object to be heated, the heating input, the input of the low frequency ultrasonic wave, and the input of the high frequency ultrasonic wave, with the rice cooking process as heating cooking as a time chart.

  Hereinafter, for convenience of explanation, both the 27 kHz ultrasonic wave generated from the low frequency ultrasonic oscillator 13 and the 30 kHz ultrasonic wave provided by electromagnetic induction from the heating coil 10 are expressed as low frequency ultrasonic waves. In FIG. 5 to be described later, both are expressed as an overlapped input. With respect to the 100 kHz ultrasonic wave generated from the high frequency ultrasonic oscillator 14, the input is expressed alone.

  Step T1 is a rice washing step, in which rice 15a and water 15b are put into the inner pot 2, and high-frequency ultrasonic waves having a high cleaning effect are input with high amplitude. Due to the ultrasonic cleaning effect, it is possible to efficiently remove dirt, shell debris, and miscellaneous components such as cocoon layer adhering to the rice surface.

  Step T2 is a step of throwing away the washed water, informing the user by notifying means (display and voice guide) (not shown), having the user take out the inner pot 5, and throwing away only dirty water, This is a process of adding water. Therefore, ultrasonic application is temporarily stopped. After inserting the inner pot 5 containing new water, the process proceeds to the next process with the outer lid closed, the rice cooker button pressed again, etc. as a trigger.

  Steps T3 and T4 are preheating steps and are preliminary steps prior to the boiling step. Water absorption is promoted by inputting high-frequency ultrasonic waves to the rice 15a from which dirt has been sufficiently removed at the same time as the temperature rise. However, because the rice has been washed, it is input with the amplitude suppressed so as not to damage it.

  Specifically, the low frequency ultrasonic oscillator 13 is controlled to oscillate with a low amplitude. Further, the continuous ultrasonic oscillation by the electromagnetic induction of the heating coil 10 is superimposed on the ultrasonic oscillation by the low frequency ultrasonic oscillator 13 and input as in the low frequency ultrasonic input step T3 of FIG. .

  In T4, which is the latter half of the preheating process, the low-frequency ultrasonic oscillator 13 is oscillated with a low amplitude while maintaining the temperature at approximately 60 degrees. In addition, although the heating coil 10 is intermittently input in order to maintain the temperature at approximately 60 degrees, low-frequency ultrasonic waves are also intermittently transmitted due to electromagnetic induction of the heating coil. become. As a result, the ultrasonic oscillation as the base from the low-frequency ultrasonic oscillator 13 and the intermittent ultrasonic oscillation from the heating coil 10 are superimposed, and the low-frequency ultrasonic input step T4 in FIG. Will be input as follows.

  Ultrasonic waves are applied to every corner of the rice by the low-frequency ultrasonic wave in step T4, and a part of the starch layer is eluted from the surface of the rice together with water absorption. Since the eluted starch solidifies so as to adhere to the surface layer of rice in the later cooking of rice, it becomes possible to strengthen and impart the taste components and the stickiness at the moment of putting in the mouth. Moreover, in process T4, in order to strengthen the said effect which an ultrasonic wave gives to the rice 15a, a high frequency ultrasonic wave is not oscillated but a low frequency ultrasonic wave is oscillated. In this case as well, control may be performed so as to oscillate high-frequency ultrasonic waves.

  Step T5 is a heating step for boiling, and T6 is a boiling step. Here, the ultrasonic input is represented by a broken line. It should be noted that the ultrasonic input by the broken line is not by the ultrasonic oscillators 13 and 14, but is low-frequency ultrasonic oscillation generated by electromagnetic induction of the heating coil 10.

  In steps T5 and T6, the temperature of the water around the rice is high, the viscosity of the water in which the eluted components are dissolved is improved, and the boiling bubbles are generated due to the high thermal power. Since the effect of reforming rice on rice is highly reflected, the effect of ultrasonic alone is weak or the effect is difficult to distinguish. In addition, since the portion where the ultrasonic oscillators 13 and 14 are installed is also exposed to a high temperature, the ultrasonic input from the ultrasonic oscillators 13 and 14 is not performed in the steps T5 and T6.

  If the temperature exceeding 100 degree | times is detected with the inner pan temperature sensor 5 at the end of process T6, it will judge that it is dry-up and moves to T7 process.

  Step T7 is a so-called steaming step, and is a step of blowing off excess water. In step T7, the high frequency ultrasonic oscillator 14 oscillates high frequency ultrasonic waves with high amplitude. Further, low frequency ultrasonic waves are oscillated by electromagnetic induction of the heating coil 10. The input of the high frequency ultrasonic wave and the low frequency ultrasonic wave is as shown in the step T7 of the high frequency ultrasonic wave input and the low frequency ultrasonic wave input in FIG.

  Heating is effective for flying the water 15b, but since it has already been dried up, the cooked rice may be burnt if heated further. Accordingly, high-frequency ultrasonic waves are applied to the water 15b accumulated on the bottom surface of the inner pot 5 while suppressing heating input, thereby promoting adhesion and absorption to the rice 15a and evaporation due to residual heat of the inner pot 5. Therefore, by inputting the high frequency ultrasonic wave, there is an effect that the water 15b and the rice 15a are easily adhered and absorbed.

  Finally, T8 is a heat retaining process. Since it is stored for a long time at a temperature lower than the cooked temperature in the heat retaining step, the condensed water on the side surface of the inner lid 7 or the inner pot 5 may drop on the rice 15a and cause stickiness due to the water pool. Low-frequency ultrasonic waves are continuously input by the low-frequency ultrasonic oscillator 13 so that water does not solidify at a specific location and promotes absorption and evaporation to the rice 15a. Further, the low frequency ultrasonic wave generated by the electromagnetic induction of the heating coil 10 is also superimposed on the ultrasonic input from the low frequency ultrasonic oscillator 13 and input as shown in the low frequency ultrasonic input step T8 of FIG. .

  By instructing the setting to the control device (control means) 17 by the input means 3a of the operation panel 3 which is a setting input means, the presence / absence of application of ultrasonic waves in the heating process, timing, change in strength (amplitude), and heating means ( The presence / absence, timing, and strength of heating by the heater 10, the lid heater 11, the body heater 12, etc. can be changed.

  For example, since the T1 process is a rice washing process, if the user is particular about the washing method, the number of times of washing, etc., it is possible to start from the preheating process of T3 by making it possible to select whether or not to wash the rice. In addition, for example, when it is desired to finish the cooked rice, the high-frequency ultrasonic wave input in the T3 process is further strengthened, or the low-frequency ultrasonic wave input time in the T4 process is lengthened to elute the starch component. It is also possible to increase the sticky component adhering to the rice surface.

  As described above, in rice cooking, by inputting high-frequency ultrasonic waves and low-frequency ultrasonic waves at appropriate timing in each step, it is possible to obtain the maximum modification effect by ultrasonic waves.

  In the present embodiment, the oscillation of the high frequency ultrasonic wave and the low frequency ultrasonic wave is switched as described above. However, the present invention is not limited to the above switching method of the oscillation, and the high frequency ultrasonic wave and the low frequency ultrasonic wave are switched. The oscillation of ultrasonic waves may be switched in a pattern other than the above.

  In the present embodiment, the low frequency ultrasonic oscillator 13 is mounted to increase the input and the degree of freedom of the low frequency ultrasonic wave. However, as described above, the low frequency due to the electromagnetic induction from the heating coil 10 is used. Since ultrasonic waves can be generated, the effect can be obtained even when the low-frequency ultrasonic oscillator 13 is not mounted.

  Conversely, a variety of effects can be expected by installing a plurality of ultrasonic oscillators that generate other frequency bands. That is, it is added that the present invention does not specify the frequency band of the oscillating ultrasonic wave or the number and type of the oscillators.

  In this embodiment, two ultrasonic oscillators are used, each having a single frequency, and each is switched. However, a plurality of frequency bands are switched within one ultrasonic oscillator. May be. Further, the number of ultrasonic oscillators may be any number, and the number of frequency bands to which the ultrasonic oscillator can be switched is not particularly limited.

Embodiment 2. FIG.
FIG. 6 is a flowchart of the basic boiled cooking process of the heating cooker showing Embodiment 2 of the present invention, and FIG. 7 is a cooking time chart showing Embodiment 2 of the present invention. FIG. 6 and FIG. 7 are both examples of cooking processes applied to boiled cooking such as meat potatoes. The cooking process of boiled food cooking is demonstrated in detail below using FIG. 6, FIG.

  The preparation process Tc1 is a process for removing lye by applying ultrasonic waves, and is performed before heating. In this step, high-frequency ultrasonic waves are oscillated with high amplitude from the high-frequency ultrasonic oscillator 14 in order to extract lye from meat or vegetables to be cooked. As the meat, vegetables, etc. to be cooked vibrate due to the oscillation of the high frequency ultrasonic wave, the lye can be extracted effectively.

  After step Tc1, the ultrasonic wave is stopped in step Tc2, and the user is informed to the user by notifying means (display (display means 3b) and voice guide) (not shown), and the user removes ash juice. . After removing the lye, the process proceeds to the next process with the outer lid closed and the rice cooking button pressed again as a trigger.

  Next, in the heating process Tc3 and the boiled cooking process Tc4, high-frequency ultrasonic waves are oscillated with high amplitude from the high-frequency ultrasonic oscillator 14 while cooking boiled food by heating. Further, low frequency ultrasonic waves are generated intermittently by electromagnetic induction of the heating coil 10. By applying high-frequency ultrasonic waves, it is possible to obtain an effect of promoting taste penetration due to moisture absorption into the object to be heated 15 and fat elution from meat.

  After boiling for a predetermined time (the optimum boiling time for the article to be heated 15) in the boiling process Tc4, a heating end process Tc5 for stopping the heating input is performed in order to lower the pan temperature. In the heating end process Tc5, the low frequency ultrasonic oscillator 13 oscillates the low frequency ultrasonic wave with a low amplitude. Oscillation of this low frequency ultrasonic wave can obtain the effect of penetration of the taste of the article 15 to be heated and softening of the food. In addition, when the amplitude of the ultrasonic wave is increased, the vegetables that are the objects to be heated 15 are encouraged to boil. Therefore, the low-frequency ultrasonic wave is oscillated at a low amplitude to prevent the boiling and to promote the penetration of taste. Can do.

  When the pan temperature is lowered to a predetermined temperature (the optimum temperature for keeping the object to be heated 15) in the heating end step Tc5, the next heat holding step Tc6 is entered. In the heat retention step Tc6, the low frequency ultrasonic oscillator 13 oscillates the low frequency ultrasonic wave with a low amplitude. Further, the heating coil 10 is operated with a low input. The low input heating coil 10 generates low frequency ultrasonic waves by electromagnetic induction. Therefore, the low-frequency ultrasonic wave of the low-frequency ultrasonic oscillator 13 and the low-frequency ultrasonic wave of the heating coil 10 are overlapped to generate the low-frequency ultrasonic wave as in the low-frequency ultrasonic wave input step Tc6 in FIG. It oscillates.

  In the heat retention step Tc6, the low temperature heating and the low frequency ultrasonic oscillation are performed for a long time as described above, and the effect of the penetration of the taste of the article to be heated 15 and the softening of the food material is obtained as in the heating end step Tc5. be able to. In addition, when the amplitude of the ultrasonic wave is increased, the vegetables that are the objects to be heated 15 are encouraged to boil. Therefore, the low-frequency ultrasonic wave is oscillated at a low amplitude to prevent the boiling and to promote the penetration of taste. Can do.

  By each process as described above, in the boiled food cooking of the present embodiment, the high-frequency ultrasonic wave and the low-frequency ultrasonic wave are appropriately controlled in each process to obtain the maximum modification effect by the ultrasonic wave. Is possible.

1 Main body 2 Outer lid 3 Operation panel (input / display means)
3a input means 3b display means 4 steam cartridge 5 inner pot 6 inner pot temperature sensor 7 inner lid 8 lid packing 9 coil base 10 heating coil (induction heating means)
11 lid heater 12 body heater 13 ultrasonic oscillator for low frequency 14 ultrasonic oscillator for high frequency 15 heated object 15a rice 15b water 16 magnetic flux modulation plate 17 control device

Claims (9)

An inner pot for storing the food,
Heating means for heating the inner pot;
Temperature detecting means for detecting the temperature of the inner pot;
First ultrasonic oscillation means that oscillates at a frequency higher than the frequency generated by the heating means, and vibrates the food;
Second ultrasonic oscillation means that oscillates at a frequency lower than the frequency generated by the first ultrasonic oscillation means, and vibrates the cooked food,
It said heating means, said first ultrasonic oscillation means, and, and a control means for controlling the second ultrasonic oscillation means,
The control means includes
A heating cooker that controls both the first ultrasonic oscillation means and the second ultrasonic oscillation means simultaneously according to a cooking process . Provide input means to input the setting of cooking conditions,
The control means determines at least one of heating by the heating means, timing of ultrasonic oscillation by the first ultrasonic oscillating means, and amplitude of the frequency of the first ultrasonic oscillating means according to the input setting. The heating cooker according to claim 1 to be controlled. The first ultrasonic oscillation means has a plurality of ultrasonic oscillation frequency bands,
The cooking device according to claim 1 or 2 , wherein the control means controls the ultrasonic frequency of the first ultrasonic oscillation means by switching. The second ultrasonic oscillation means has a plurality of ultrasonic oscillation frequency bands,
The cooking device according to any one of claims 1 to 3 , wherein the control means switches and controls an ultrasonic frequency of the second ultrasonic oscillation means. The cooking device according to any one of claims 1 to 4 , wherein the control unit stops the heating unit and controls only the ultrasonic oscillation unit. The cooking device according to any one of claims 1 to 5 , wherein the control unit controls the heating unit and the ultrasonic oscillation unit. The cooking device according to any one of claims 1 to 6 , wherein the control means has a mode for performing pretreatment or cleaning of an object to be heated. The control means simultaneously controls both the first ultrasonic oscillation means and the second ultrasonic oscillation means during the preheating process of the rice cooking process.
The cooking device according to any one of claims 1 to 7. The control means controls both the first ultrasonic oscillation means and the second ultrasonic oscillation means at the same time during the heating process and the boiling process in the cooking process of boiled food cooking.
The cooking device according to any one of claims 1 to 8.

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