JP6425733B2 - Cooker - Google Patents

Description

  The present invention relates to a cooker for cooking food and storing the food.

  Conventionally, after setting the temperature and time of the condition under which the rice rot bacteria die out in the rice heating, set the conditions under which the rice rot bacteria multiply and set the conditions under which the rice rot bacteria die again. It is proposed (for example, refer patent document 1).

Japanese Examined Patent Publication No. 7-28817 (For example, see claim 1 and FIG. 1)

However, unlike a rice cooker, which is premised on keeping warm by heating rice and storing it, various kinds of food are cooked by various cooking methods, and in a heating cooker storing the food, the cause of causing rot during storage There are many kinds of microorganisms to be used.
Therefore, when performing reheating treatment to sterilize microorganisms by heating food during storage, it is necessary to cope with various microorganisms and perform appropriate reheating treatment according to various cooking methods of various types of food There is.

  In addition, there is a problem that the energy saving property is lowered when the reheating treatment is performed unnecessarily for a high temperature or for a long time, or when the reheating treatment is performed unnecessarily frequently. In addition, when unnecessary reheating treatment is performed, there is a problem that the food is burnt or simmered and the taste is lost.

  The present invention has been made to solve the problems as described above, and it is an object of the present invention to provide a heating cooker capable of keeping food in a hygienic manner. Moreover, it aims at providing the heating cooker which can improve energy saving property.

The heating cooker according to the present invention controls the heating step for heating the food, the heating step for controlling the heating means, and the heating step for heating the food, and the storage step for storing the food after the heating step. Means, type of food, operation method to which at least one setting information of cooking method and automatic cooking menu is input, and estimation for estimating at least one of the type and number of growth of microorganisms surviving in food in the storage step and means, the estimation means, based on the setting information input to the operation unit, which estimates the kinds of microorganisms, the control means, the estimating means based on the setting information input to the operation means based on the type of the estimated microorganisms, and executes the re-heating step that the food additive Nessu in storing step.

  The heating cooker according to the present invention comprises a heating means for heating a food, a control means for controlling the heating means, a type of the food, a cooking method, and at least one setting information of an automatic cooking menu as an input operation means And the control means includes a heating and cooking step of heating the food, a storing step of storing the food after the heating and cooking step, and a reheating step of heating the food in the storing step. And changing at least one of the heating time and the heating temperature zone in the reheating step in accordance with the setting information input to the operation means.

  ADVANTAGE OF THE INVENTION According to the heating cooker which concerns on this invention, reheating corresponding to the microorganisms which survive at the time of storage can be performed, and a foodstuff can be kept hygienic. In addition, energy saving can be improved.

FIG. 1 is a schematic cross-sectional view schematically showing an example of the configuration of a heating cooker 100 according to Embodiment 1. 5 is a block diagram showing a configuration of control means 8 of the heating cooker 100 according to Embodiment 1. FIG. It is a flowchart explaining the preservation | save process of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the preservation | save process A of the heating cooker 100 which concerns on Embodiment 1. FIG. 5 is a diagram showing an example of condition information 84 in the storage step A of the heating cooker 100 according to Embodiment 1. FIG. FIG. 6 is a view showing a calculation example of the predicted value A in the storage step A of the heating cooker 100 according to Embodiment 1. It is a flowchart explaining the preservation | save process B of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a figure which shows an example of the condition information 84 in the preservation | save process B of the heating cooker 100 which concerns on Embodiment 1. FIG. FIG. 6 is a view showing a calculation example of a predicted value B in the storage step B of the heating cooker 100 according to Embodiment 1. It is a flowchart explaining the preservation | save process C of the heating cooker 100 which concerns on Embodiment 1. FIG. 5 is a diagram showing an example of condition information 84 in the storage step C of the heating cooker 100 according to Embodiment 1. FIG. FIG. 7 is a diagram showing a calculation example of the predicted value C in the storage step C of the heating cooker 100 according to Embodiment 1. It is a cross-sectional schematic diagram which shows roughly an example of a structure of the heating cooker 100 which concerns on Embodiment 2. FIG. FIG. 10 is a block diagram showing a configuration of control means 8 of the heating cooker 100 according to Embodiment 2.

  Hereinafter, an embodiment of a heating cooker 100 according to the present invention will be described with reference to the drawings. The present invention is not limited by the embodiments described below. In addition, in the following drawings including FIG. 1, the relationship of the size of each component may be different from the actual one. Also, in the following description, terms that indicate directions are used as appropriate to facilitate understanding, but this is for explanation only, and these terms do not limit the present invention.

Embodiment 1
FIG. 1: is a cross-sectional schematic diagram which shows roughly an example of a structure of the heating cooker 100 which concerns on Embodiment 1. FIG. Hereinafter, the heating cooker 100 will be described based on FIG. 1.
The heating cooker 100 cooks and preserves food by heating the pan-like container 5 containing the food to be cooked (the food 200 and the broth 201 in the first embodiment) with the heating coil 3. is there.

[Main unit 1]
The main body 1 includes a container cover 2, a heating coil 3 as a heating means, a temperature sensor 4, a time measuring means 7, and control means 8 for driving and controlling each part and each device to execute a cooking process and a storage process. Is equipped.

The pan-like container 5 which is a to-be-heated material is mounted in the container cover 2 in the upper surface. At the center of the container cover 2, a hole 2a into which the temperature sensor 4 is inserted is provided.
In addition, the pan-like container 5 is comprised with the material containing the magnetic body metal which heat | fever-generates by induction heating, and is a bottomed cylindrical shape. A flange portion 5 a is formed on the outer periphery of the upper end portion of the pot-like container 5. Further, the pot-like container 5 is provided with a handle 18 made of resin.

  The heating coil 3 is controlled to be energized by the control means 8 and inductively heats the pan-like container 5. In addition, it may replace with the heating coil 3 and may provide electric heaters, such as a sheathed heater, as a heating means.

  The temperature sensor 4 is, for example, a thermistor, and detects the temperature of the pot-like container 5. The temperature sensor 4 of the first embodiment is urged upward by an elastic means such as a spring, and is in contact with the bottom surface of the pot-like container 5 accommodated in the container cover 2. Information on the temperature of the pot-like container 5 detected by the temperature sensor 4 is output to the control means 8. The specific configuration of the temperature sensor 4 is not limited to a thermistor, and in addition to a contact-type temperature sensor that contacts the pan-like container 5 to detect the temperature, for example, the temperature of the pan-like container 5 such as an infrared sensor is non-contacting You may employ | adopt the non-contact-type temperature sensor which detects.

  The time measuring means 7 counts the elapsed time based on the instruction signal from the control means 8. The elapsed time counted by the time measuring means 7 is output to the control means 8.

  The control means 8 controls the operation of the high frequency current supplied to the heating coil 3 based on the temperature sensor 4 and the output from the operation display unit (operation unit) 15 provided in the main body 1. In addition, the control means 8 controls the overall operation of the heating cooker 100. The control means 8 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer or a CPU and software executed thereon.

[Lid 10]
The lid 10 is made of, for example, a metal such as stainless steel, and the peripheral portion of the lid 10 is a sealing material for securing the sealing property with the flange 5 a formed on the outer periphery of the upper end of the pot-like container 5. A lid packing 9 is attached. Further, the lid 10 is provided with a vent 10a which communicates the inside and the outside of the pot-like container 5 and through which the vapor in the pot-like container 5 passes, and a lid knob 19 is provided at the center of the lid 10. ing.

[Operation display unit 15]
The operation display unit 15 is provided on the front surface of the main body 1. The operation display unit 15 receives an operation input from the user and displays information related to the operation input and the operating state of the heating cooker 100. Examples of items that can be set for the operation display unit 15 include start of cooking, cancellation, heating time, strength of heating power, type of food, cooking method, automatic cooking menu, and the like.

In addition, meat, a fish, and vegetables are mentioned as a specific example of the kind of foodstuff. The automatic cooking menu is for automatically cooking a specified recipe, and specific examples include curry, white rice and boiled fish. Examples of cooking methods include simmering, steaming and baking.
Items displayed by the operation display unit 15 include, for example, the state of the heating cooker 100 during cooking or storage, the contents of the automatic cooking menu set, the current time, and the like. The specific configuration of the operation display unit 15 shown here is an example and does not limit the present invention.

  When the user performs an operation input to the operation display unit 15, the control means 8 incorporated in the main body 1 heats the heating coil in accordance with the heating program and the length of the input heating time and the strength of the thermal power. 3. Operate 3 to perform the cooking and storage steps.

[Control means 8]
FIG. 2 is a block diagram showing the configuration of the control means 8 of the heating cooker 100 according to the first embodiment.
As shown in FIG. 2, the control unit 8 includes a type estimation unit 81, a number estimation unit 82, a heating control unit 83, and condition information 84.
The type estimation unit 81 estimates the type of microorganisms that survive in food based on the setting information set in the operation display unit 15.
The condition information 84 is information (table) in which weighting coefficients are preset for each of a plurality of temperature zones.
The number estimation unit 82 estimates the number of growth of the microorganism based on the temperature detected by the temperature sensor 4 and the elapsed time of the storage process measured by the time measurement means 7.
The heating control unit 83 sets the heating time and heating temperature zone of the reheating step of heating and sterilizing the microorganism based on at least one of the type and growth number of microorganisms, and the temperature of the food is the heating temperature zone and the heating temperature zone. The energization of the heating coil 3 is controlled so that
The type estimation unit 81 and the number estimation unit 82 correspond to the “estimation means” in the present invention.

[Operation]
Next, the operation of the heating cooker 100 according to the first embodiment will be described.
In the first embodiment, based on the information of the food in the pan-like container 5 set in the operation display unit 15, an operation for performing the reheating process corresponding to the type of microorganism to survive in the food to be stored is described. Do.

First, the user uses a pot-like container 5 containing a food 200 such as meat, vegetables, fish and rice, a seasoning such as sake and soy sauce, and a soup 201 such as water (hereinafter referred to as food). Place it on the upper surface of the container cover 2 in 1 and close the lid 10.
Then, the user sets an arbitrary menu from a plurality of automatic cooking menus by using the setting key of the operation display unit 15, or sets an arbitrary heating time, type of food, cooking method, and the like. Press to issue an operation instruction to start heating and cooking. The control means 8 executes the heating and cooking process in accordance with the settings inputted by the operation display unit 15.
When the heating and cooking process ends, the control means 8 executes a storage process for storing the food.

In the storage step, the type and number of microorganisms that survive in food vary depending on the type of food to be prepared and the characteristics of the cooking content. For example, in the case of boiled fish, Vibrio parahaemolyticus adhering to the fish is highly likely to survive and multiply. Also, for example, curry is highly likely to survive and grow in Welsch. As compared to Vibrio parahaemolyticus, C. perfringens grows at an equal or slightly slower speed and is characterized by breeding at somewhat higher temperatures.
In addition, for example, when white rice is kept warm, there is a possibility that heat-resistant microorganisms (for example, Bacillus stearothermophilus bacteria) can grow.
Furthermore, in addition to sterilization, appropriate reheating needs to be performed depending on the type of food and cooking contents. For example, if the curry is thickened, the bottom of the pan will not burn by sterilizing at low temperature, and the components that contribute to the deliciousness of volatile curry such as aroma components will not be damaged by reheating. It is desirable to do.

Thus, depending on the type of food and the contents of cooking, it is possible to estimate the type of microorganisms that are likely to survive during the storage process. In addition, the heating temperature zone and the heating time suitable for heat sterilization vary depending on the type of microorganisms surviving in the food, the type of food, and the cooking contents.
Moreover, since the temperature zone in which the microorganism tends to grow varies depending on the type of microorganism, the number of microorganisms grown can be estimated based on the temperature of the food and the elapsed time in the storage step.

  From such a thing, in a preservation | save process, the reheating process made into the heating temperature zone and heating time corresponding to the microorganisms which are easy to survive in a foodstuff is performed according to the kind and foodstuff content of foodstuffs. In addition, the reheating step is performed at the start timing corresponding to the number of growth of the microorganism in the incubation step. The details of such an operation will be described below.

In addition, the growth number of microorganisms is not an exact number but an index indicating the tendency of microorganisms to grow (increase), and is estimated by the environmental conditions (temperature, time, etc.) of the food in which the microorganisms survive. It is
Also, the type of microorganism is not limited to one type, and multiple types may be used. In addition, any microorganism may be targeted, for example, a type likely to cause food poisoning and the like.

FIG. 3 is a flowchart illustrating the storage process of the heating cooker 100 according to the first embodiment.
The storage process of the heating cooker 100 according to the first embodiment includes storage processes A, B, and C.
Hereinafter, the operation of the storage step will be described with reference to FIG.

  When the heating and cooking process ends, the control means 8 selects any one of the storage processes A, B, and C in accordance with the setting information input to the operation display unit 15. Here, the case where one of the storage steps A, B and C is selected based on the automatic cooking menu input to the operation display unit 15 will be described as an example.

As shown in FIG. 3, the control means 8 determines whether the automatic cooking menu belongs to the group A (S1), and if the group A (S1: Yes), executes the storing step A (S2).
If it is determined in step S1 that the automatic cooking menu does not belong to group A (S1: No), it is determined in step S3 whether it belongs to group B (S3).
And if it is group B (S3: Yes), preservation | save process B will be performed (S4), and if it is not group B (S3: No), preservation | save process C will be performed.

[Storage step A]
A process when the menu set in the automatic cooking menu is “boiled fish”, “boiled fish” belongs to group A, and storage step A is performed will be described.

FIG. 4 is a flowchart for explaining the storage step A of the heating cooker 100 according to the first embodiment.
Hereinafter, the operation of the storage step A will be described with reference to FIG.

When the storage step A is started, the control means 8 shuts off the energization of the heating coil 3 (S11), and determines whether the "end" key is pressed in the operation display unit 15 (S12).
When the “end” key is pressed on the operation display unit 15 (S12: Yes), the control means 8 ends the storage step A.

When the "end" key is not pressed in the operation display unit 15 (S12: No), the control means 8 determines whether a predicted value A described later is equal to or more than a threshold (for example, 100) (S13).
This step S13 is processing to determine the start timing of executing the reheating step.
A specific example will be described using FIG. 5 and FIG.

FIG. 5 is a diagram showing an example of the condition information 84 in the storage step A of the heating cooker 100 according to the first embodiment.
Condition information 84 corresponding to the storage step A is stored in the control means 8 in advance.
As shown in FIG. 5, the condition information 84 is information (table) in which weighting coefficients (hereinafter also referred to as coefficients) are set in advance for each of a plurality of temperature zones. The coefficient is set in the range of 0 to 1, and a larger value is set as the growth rate of the microorganism is a coefficient of a faster temperature zone.
For example, as shown in FIG. 5, the coefficient at 40 ° C. to 45 ° C., which is a temperature range in which Vibrio parahaemolyticus easily grows, is set to “1”. And a coefficient is set small, so that it is a temperature zone higher than 40 ° C-45 ° C, and a coefficient is set smaller, so that it is a temperature zone lower than 40 ° C-45 ° C.

FIG. 6 is a diagram showing a calculation example of the predicted value A in the storage step A of the heating cooker 100 according to the first embodiment.
The number estimation unit 82 of the control means 8 acquires the detected temperature of the food detected by the temperature sensor 4 and the elapsed time of the storage process measured by the time measurement means 7 as a temperature history.
Then, with reference to the condition information 84, the coefficient and the elapsed time are multiplied for each temperature range of the detected temperature, and the total value is determined as the predicted value A. For example, in the example shown in FIG. 6, when the elapsed time in which the temperature of the food is in the range of 60 ° C. to 75 ° C. is 13 minutes, the coefficient × the elapsed time = 1.04. Further, when the elapsed time in which the temperature of the food is in the range of 55 ° C. to 60 ° C. is 9 minutes, the coefficient × the elapsed time = 1.35. Such calculation is performed for each temperature zone, and the total value is taken as the predicted value A.

  As described above, the predicted value A becomes a larger value as the temperature zone in which the microorganism to be disinfected is apt to grow mainly lasts longer. That is, the predicted value A is an index mainly indicating the number of growth of the microorganism to be sterilized.

Refer again to FIG.
When the predicted value A is not equal to or greater than the threshold (S13: No), the control means 8 returns to step S12 and repeats the above-described operation.
On the other hand, if the predicted value A is equal to or greater than the threshold (S13: Yes), the reheating step A (S14) is executed.

(Reheating process A)
In the reheating step A, heating is performed so that the temperature in the pan-like container 5 becomes the first temperature zone (for example, 80 ° C. or more and 84 ° C. or less) during the first elapsed time T1 (for example, 15 minutes), and the reheating step Sterilize any microorganisms that may have grown before A.

At step S <b> 15, the control means 8 energizes the heating coil 3 to heat the pot-like container 5 and the food contained in the pot-like container 5.
Next, in step S16, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ2a (for example, 82 ° C.).
If the temperature θ is not larger than the temperature θ2a (S16: No), the process returns to step S15.
If the temperature θ is larger than the temperature θ2a (S16: Yes), the time measuring means 7 starts measuring the elapsed time TA (S17).

Next, in step S18, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is less than or equal to a preset temperature θ1a (for example, 80 ° C.). The temperature θ1a is lower than the temperature θ2a.
If the temperature θ is equal to or lower than the temperature θ1a (S18: Yes), the control means 8 energizes the heating coil 3 (S19), and the process proceeds to step S112.
If the temperature θ is not equal to or lower than the temperature θ1a (S18: No), in step S110, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ3a (for example, 84 ° C.) Determine The temperature θ3a is a temperature higher than the temperature θ2a. That is, the relationship of θ1a <θ2a <θ3a is satisfied.
If the temperature θ is larger than the temperature θ3a (S110: Yes), the control means 8 shuts off the power to the heating coil 3 in step 111, and the process proceeds to step S112.
If the temperature θ is not larger than the temperature θ3a (S110: No), the process proceeds to step S112.

  That is, in the operation of steps S18 to S111, the control means 8 controls the energization of the heating coil 3 such that the temperature θ detected by the temperature sensor 4 becomes the temperature θ1a or more and the θ3a or less.

In step S112, the control means 8 determines whether or not the elapsed time TA measured by the time measurement means 7 is equal to or longer than a first elapsed time T1 (for example, 15 minutes) set in advance.
If the elapsed time TA is not equal to or longer than the first elapsed time T1 (S112: No), the process returns to step S18.

  That is, the control means 8 repeatedly performs the operations of steps S18 to S111 until the elapsed time TA passes the first elapsed time T1 set in advance.

  In step S112, when the elapsed time TA is equal to or longer than the first elapsed time T1 (S112: Yes), the operation of the reheating step A is ended, and the process returns to step S12 to repeat the above-described operation.

[Storage step B]
Next, a process when the menu set in the automatic cooking menu is "curry", "curry" belongs to group B, and the storage process B is performed will be described.

FIG. 7 is a flow chart for explaining the storage step B of the heating cooker 100 according to the first embodiment.
Hereinafter, the operation of the storage step B will be described with reference to FIG.

When the storage step B is started, the control means 8 shuts off the energization of the heating coil 3 (S11), and determines whether the "end" key is pressed in the operation display unit 15 (S12).
When the “end” key is pressed on the operation display unit 15 (S12: Yes), the control means 8 ends the storage step B.

When the "end" key is not pressed in the operation display unit 15 (S12: No), the control means 8 determines whether a predicted value B described later is equal to or more than a threshold (for example, 100) (S13b).
This step S13b is processing to determine the start timing of executing the reheating step.
A specific example will be described using FIG. 8 and FIG.

FIG. 8 is a diagram showing an example of the condition information 84 in the storing step B of the heating cooker 100 according to the first embodiment.
Condition information 84 corresponding to the storage step B is stored in the control means 8 in advance.
This condition information 84 is different from that of the storage step A, and in the storage step B, is a prediction equation suitable for the growth of microorganisms that can survive in the food.
As shown in FIG. 8, the condition information 84 is information (table) in which weighting coefficients (hereinafter also referred to as coefficients) are set in advance for each of a plurality of temperature zones. The coefficient is set in the range of 0 to 1, and a larger value is set as the growth rate of the microorganism is a coefficient of a faster temperature zone.
For example, as shown in FIG. 8, the coefficient at 40 ° C. to 45 ° C., which is a temperature range in which Welsch bacteria easily grow, is set to “1”. And a coefficient is set small, so that it is a temperature zone higher than 40 ° C-45 ° C, and a coefficient is set smaller, so that it is a temperature zone lower than 40 ° C-45 ° C. In addition, C. perfringens is characterized by its tendency to grow at a slightly higher temperature than Vibrio parahaemolyticus, so the coefficients in the temperature range of 45 ° C. to 50 ° C. and 50 ° C. to 55 ° C. are set larger than those in Storage Step A. ing.

FIG. 9 is a diagram showing a calculation example of the predicted value B in the storage step B of the heating cooker 100 according to the first embodiment.
The number estimation unit 82 of the control means 8 acquires the detected temperature of the food detected by the temperature sensor 4 and the elapsed time of the storage process measured by the time measurement means 7 as a temperature history.
Then, referring to the condition information 84, the coefficient and the elapsed time are multiplied for each temperature range of the detected temperature, and the total value is determined as the predicted value B. For example, in the example illustrated in FIG. 9, when the elapsed time in which the temperature of the food is in the range of 60 ° C. to 75 ° C. is 41 minutes, the coefficient × the elapsed time = 2.05. Further, when the elapsed time in which the temperature of the food is in the range of 55 ° C. to 60 ° C. is 36 minutes, the coefficient × the elapsed time = 3.6. Such calculation is performed for each temperature zone, and the total value is taken as the predicted value B.

  As described above, the predicted value B becomes a larger value as the temperature zone in which the microorganism to be disinfected is apt to grow is continued longer. That is, the predicted value B is an index mainly indicating the number of growth of the microorganism to be sterilized.

Refer again to FIG.
If the predicted value B is not equal to or greater than the threshold (S13b: No), the control means 8 returns to step S12 and repeats the above-described operation.
On the other hand, if the predicted value B is equal to or greater than the threshold (S13 b: Yes), the reheating step B (S14 b) is executed.

(Reheating process B)
In the reheating step B, heating is performed so that the temperature in the pan-like container 5 becomes the second temperature zone (for example, 70 ° C. or more and 74 ° C. or less) during the second elapsed time T2 (for example, 30 minutes). Sterilize any microorganisms that may have grown before B.

At step S15b, the control means 8 energizes the heating coil 3 to heat the pan-like container 5 and the food contained in the pan-like container 5.
Next, in step S16b, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ2b (for example, 72 ° C.).
If the temperature θ is not larger than the temperature θ2b (S16b: No), the process returns to step S15b.
If the temperature θ is larger than the temperature θ2 b (S16 b: Yes), the time measuring means 7 starts measuring the elapsed time TB (S17 b).

Next, in step S18b, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is less than or equal to a preset temperature θ1b (eg, 70 ° C.). The temperature θ1b is lower than the temperature θ2b.
If the temperature θ is equal to or lower than the temperature θ1 b (S18 b: Yes), the control means 8 energizes the heating coil 3 (S19 b), and the process proceeds to step S112 b.
If the temperature θ is not equal to or lower than the temperature θ1 b (S18 b: No), in step S110 b, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ3 b (eg 74 ° C.) Determine The temperature θ3 b is a temperature higher than the temperature θ2 b. That is, the relationship of θ1b <θ2b <θ3b is satisfied.
If the temperature θ is larger than the temperature θ3 b (S110 b: Yes), the control means 8 shuts off the power to the heating coil 3 in step 111 b, and proceeds to step S112 b.
If the temperature θ is not larger than the temperature θ3 b (S110 b: No), the process proceeds to step S112 b.

  That is, in the operation of steps S18b to S111b, the control means 8 controls the energization of the heating coil 3 so that the temperature θ detected by the temperature sensor 4 becomes the temperature θ1b or more and the θ3b or less.

In step S112 b, the control means 8 determines whether or not the elapsed time TB measured by the time measurement means 7 is equal to or greater than a second elapsed time T2 (for example, 30 minutes) set in advance.
If the elapsed time TB is not equal to or longer than the second elapsed time T2 (S112b: No), the process returns to step S18b.

  That is, the control means 8 repeatedly performs the operations of steps S18b to S111b until the elapsed time TB passes the second elapsed time T2 set in advance.

  In step S112 b, when the elapsed time TB is equal to or longer than the second elapsed time T2 (S112 b: Yes), the operation of the reheating step B is ended, and the process returns to step S12 b to repeat the above-described operation.

As described above, in the storage step A and the storage step B, the condition information 84 for determining the start timing of executing the reheating step is different. Moreover, in the storage process A and the storage process B, the heating conditions (heating temperature zone and heating time) in the reheating process are different. That is because it is assumed that the type of microorganisms surviving in the food corresponding to the heating step A and the type of microorganisms surviving in the food corresponding to the heating step B are different.
Microorganisms that cause rot depending on the type of food have a certain tendency. For example, in the case of the above-mentioned boiled fish, there is a high possibility that it may be caused by Vibrio parahaemolyticus adhering to the fish. Moreover, if it is curry, the possibility that it is caused by Welsh bacteria is high.
As compared to Vibrio parahaemolyticus, C. perfringens grows at an equal or slightly slower speed and is characterized by breeding at somewhat higher temperatures. Based on these characteristics, the state of the growth of the microorganism is predicted using the condition information 84 (table) shown in FIGS. 5 and 8, and reheating is performed before the food rots.
In addition, food can be hygienically stored by performing heating so that heating conditions (heating temperature zone and heating time) that can kill microorganisms that are likely to cause rot can be established in the reheating treatment.

In addition to pasteurization, the bottom of the pot is not burnt by pasteurizing at low temperature to those with curdiness like curry, and the components contributing to the taste of volatile curry such as aroma components are reheated By setting the heating conditions so as not to be damaged as much as possible by the treatment, both hygiene and taste can be achieved.
Further, since the heating coil 3 is not energized until the reheating process is performed, the energy saving property is also improved.

Thus, the pot-like container 5 is determined by determining the timing to start the reheating step from the information on the food in the pot-like container 5 input from the operation display unit 15 and the temperature history after the heating and cooking step. The food inside can be hygienically preserved.
Moreover, since the heating temperature zone and the heating time in the reheating step are changed according to the information on the food in the pot-like container 5, the reheating is not performed unnecessarily frequently, and the energy saving property is improved. can do. In addition, the reheating step can reduce the possibility that the food may burn or break down and lose its taste.
Therefore, food can be kept hygienic during storage, and energy saving can be improved.

[Storage step C]
Next, a process when the menu set in the automatic cooking menu is “white rice”, “white rice” belongs to the group C, and the saving step C is performed will be described.

In the storage process A and the storage process B described above, the heating coil 3 is stored in a non-energized state until the reheating process is performed. On the other hand, depending on the type of food, it may be more delicious to keep heated by energizing the heating coil 3 for preservation.
For example, if the food is "white rice", it will become gradually hard and delicious as the temperature drops after cooking. Such food belongs to the group C, and the preservation step C for preservation while keeping warm is executed.

FIG. 10 is a flowchart illustrating the storage step C of the heating cooker 100 according to the first embodiment.
Hereinafter, the operation of the storage step C will be described with reference to FIG.

When the storage step C is started, the control means 8 determines whether the "end" key has been pressed on the operation display unit 15 (S12). When the “end” key is pressed on the operation display unit 15 (S12: Yes), the control means 8 ends the storage step C.
When the "end" key is not pressed in the operation display unit 15 (S12: No), the control means 8 executes the heat retention step of holding the temperature of the food in the pot-like container 5 in the heat retention temperature zone set in advance. To do (S20).

  In the heat retention step, the food is kept warm by heating so that the temperature in the pan-like container 5 becomes a heat retention temperature zone (for example, 63 ° C. or more and 65 ° C. or less).

In step S21, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is less than or equal to a preset temperature θ4 (for example, 63 ° C.).
If the temperature θ is equal to or lower than the temperature θ4 (S21: Yes), the control means 8 energizes the heating coil 3 in step S22 to heat the pan-like container 5 and the food contained in the pan-like container 5 Go to S13c.
If the temperature θ is not equal to or less than the temperature θ4 (S22: No), in step S23, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ5 (for example, 65 ° C.) Determine The temperature θ4 is a temperature higher than the temperature θ4. That is, the relationship of θ4 <θ5 is satisfied.
If the temperature θ is larger than the temperature θ5 (S23: Yes), the control means 8 shuts off the power to the heating coil 3 in step 24, and the process proceeds to step S13c.
If the temperature θ is not larger than the temperature θ5 (S23: No), the energization of the heating coil 3 is continued, and the process proceeds to step S13c.

  That is, in the operation of steps S21 to S24, the control means 8 controls the energization of the heating coil 3 so that the temperature θ detected by the temperature sensor 4 becomes the temperature θ4 or more and the θ5 or less.

Next, the control means 8 determines whether a predicted value C described later is equal to or greater than a threshold (for example, 100) (S13 c).
This step S13c is processing which determines the start timing which performs a reheating process.
A specific example will be described using FIG. 11 and FIG.

FIG. 11 is a diagram showing an example of the condition information 84 in the storing step C of the heating cooker 100 according to the first embodiment.
Condition information 84 corresponding to the storage step C is stored in advance in the control means 8.
As shown in FIG. 11, the condition information 84 is information (table) in which weighting coefficients (hereinafter also referred to as coefficients) are set in advance for each of a plurality of temperature zones. The coefficient is set in the range of 0 to 1, and a larger value is set as the growth rate of the microorganism is a coefficient of a faster temperature zone.

The condition information 84 corresponding to the storage step C is different from that of the storage step A and the storage step B, and is a microorganism which can be generated in the food in the pan-like container 5, in this case "white rice" It is a prediction equation suitable for the growth of heat-resistant microorganisms (for example, Bacillus stearothermophilus bacteria) that have remained without treatment.
For example, as shown in FIG. 11, the coefficient at 65 ° C. or lower, which is a temperature zone in which Bacillus stearothermophilus easily grows, is set to “0.3”. And a coefficient is set so small that it is a temperature zone higher than 65 ° C.

FIG. 12 is a diagram showing a calculation example of the predicted value C in the storage step C of the heating cooker 100 according to the first embodiment.
The number estimation unit 82 of the control means 8 acquires the detected temperature of the food detected by the temperature sensor 4 and the elapsed time of the storage process (including the heat retention process) measured by the time measurement means 7 as a temperature history.
Then, with reference to the condition information 84, the coefficient and the elapsed time are multiplied for each temperature range of the detected temperature, and the total value is determined as the predicted value C. For example, in the example illustrated in FIG. 12, when the elapsed time in which the temperature of the food is in the range of 60 ° C. to 65 ° C. is 287 minutes, the coefficient × the elapsed time = 86.1. Such calculation is performed for each temperature zone, and the total value is taken as the predicted value C.

  As described above, the predicted value C becomes a larger value as the temperature zone in which the microorganism to be mainly disinfected tends to grow is continued longer. That is, the predicted value C is an index mainly indicating the number of growth of the microorganism to be sterilized.

Refer to FIG. 10 again.
If the predicted value C is not equal to or greater than the threshold (S13c: No), the control means 8 returns to step S12 and repeats the above-described operation.
On the other hand, if the predicted value C is equal to or greater than the threshold (Yes in S13 c), the reheating step C (S14 c) is performed.

(Reheating process C)
In the reheating step C, heating is performed so that the temperature in the pan-like container 5 becomes the third temperature zone (for example, 90 ° C. or more and 94 ° C. or less) during the third elapsed time T3 (for example, 15 minutes), and the reheating step Sterilize any microorganisms that may have grown before C.

At step S15c, the control means 8 energizes the heating coil 3 to heat the pan-like container 5 and the food contained in the pan-like container 5.
Next, in step S16c, the control unit 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ2c (for example, 92 ° C.).
If the temperature θ is not larger than the temperature θ2 c (S16 c: No), the process returns to step S15 c.
If the temperature θ is larger than the temperature θ2c (S16c: Yes), the time measuring means 7 starts measuring the elapsed time TC (S17c).

Next, in step S18c, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is less than or equal to a preset temperature θ1c (for example, 90 ° C.). The temperature θ1c is a temperature lower than the temperature θ2c.
If the temperature θ is equal to or lower than the temperature θ1 c (S18 c: Yes), the control means 8 energizes the heating coil 3 (S19 c), and the process proceeds to step S112 c.
If the temperature θ is not equal to or lower than the temperature θ1 c (S18 c: No), in step S110 c, the control means 8 determines whether the temperature θ detected by the temperature sensor 4 is larger than a preset temperature θ3 c (eg 94 ° C.) Determine The temperature θ3c is a temperature higher than the temperature θ2c. That is, the relationship of θ1c <θ2c <θ3c is satisfied.
If the temperature θ is larger than the temperature θ3 c (S110 c: Yes), the control means 8 shuts off the power to the heating coil 3 in step 111 c, and the process proceeds to step S112 c.
If the temperature θ is not larger than the temperature θ3 c (S110 c: No), the process proceeds to step S112 c.

  That is, in the operation of steps S18c to S111c, the control means 8 controls the energization of the heating coil 3 so that the temperature θ detected by the temperature sensor 4 becomes the temperature θ1c or more and the θ3c or less.

At step S112c, the control means 8 determines whether or not the elapsed time TC measured by the time measuring means 7 is equal to or longer than a third elapsed time T3 (for example, 15 minutes) set in advance.
If the elapsed time TC is not equal to or longer than the third elapsed time T3 (S112 c: No), the process returns to step S18 c.

  That is, the control means 8 repeatedly performs the operations of steps S18c to S111c until the elapsed time TC passes the preset third elapsed time T3.

  In step S112c, when the elapsed time TC is equal to or longer than the third elapsed time T3 (S112c: Yes), the operation of the reheating step C is ended, and the process returns to step S12c to repeat the above-described operation.

  As in this storage step C, when the food is stored while being kept warm, there is a possibility of the growth of heat-resistant microorganisms, and therefore, as a means of predicting the types of microorganisms, not only information of food but also holding of heat The reheating process C is started based on the condition information 84 as shown in FIG. 11 in consideration of information such as presence / absence and temperature history during storage, and heating conditions (heating temperature zone and heating time) suitable for heat resistant microorganisms By performing the reheating step C, the food can be stored without putrefaction.

As described above, the condition information 84 (table) for predicting the growth of bacteria and the start of the reheating step C based on the food information and the temperature history of the pot-like container 5 as means for estimating the type and growth number of microorganisms By selecting the conditions, it is possible to achieve both hygiene and energy saving without unnecessary heating.
Further, as a means for estimating microorganisms causing rot, the type of microorganisms can be estimated more accurately by reflecting the presence or absence of heat retention as well as the information set by the operation display unit 15.

Second Embodiment
In the second embodiment, the type and number of growth of microorganisms surviving in food are estimated based on the nature of the food and the like. In the second embodiment, differences from the first embodiment will be mainly described, and the same or corresponding components as those of the first embodiment are denoted by the same reference numerals.

FIG. 13 is a schematic cross-sectional view schematically showing an example of the configuration of the heating cooker 100 according to the second embodiment.
As shown in FIG. 13, the heating cooker 100 in the second embodiment includes the food property detection means 30.
The food property detection means 30 is constituted by, for example, a redox potential sensor that detects the redox potential of the food.
The food property detection means 30 is not limited to this, and may be constituted by, for example, a pH sensor which detects a hydrogen ion index.
Also, the food property detection means 30 is not limited to this, and may be constituted by, for example, a water activity sensor that detects water activity.

Also, the food property detection means 30 is not limited to this, and may be configured by, for example, a sensor that detects at least one of equilibrium relative humidity, sugar content, and salinity that has high correlation with water activity.
Further, the food property detection means 30 is not limited to this, and may be constituted by, for example, a sensor which detects an oxygen concentration having a high correlation with the redox potential.
Further, the food property detection means 30 may be configured by a sensor that detects two or more of the redox potential, the hydrogen ion index, the water activity, the equilibrium relative humidity, the sugar content, the salt concentration, and the oxygen concentration.

The type of microorganisms that can survive and grow in food during the storage step and the growth rate vary depending on the hydrogen ion index (pH) of the food, the water activity, the redox potential and the like.
Therefore, by measuring these items and reflecting the information, it is possible to estimate the type and growth number of microorganisms more accurately.

FIG. 14 is a block diagram showing a configuration of the control means 8 of the heating cooker 100 according to the second embodiment.
In FIG. 14, the type estimation unit 81 and the number estimation unit 82 of the control means 8 estimate, based on the food property detection means 30, at least one of the type of microbe and the number of microbes grown in the food in the storage step.
In addition, the growth number of microorganisms is not an exact number but an index indicating the tendency of microorganisms to grow (increase), and is estimated by the environmental conditions (temperature, time, etc.) of the food in which the microorganisms survive. It is
Also, the type of microorganism is not limited to one type, and multiple types may be used. In addition, any microorganism may be targeted, for example, a type likely to cause food poisoning and the like.

With such a configuration, the storage step corresponding to the type of microorganism estimated by the type estimation unit 81 is executed among the plurality of storage steps under different heating conditions.
In addition, the start timing of the reheating step is determined by the number of growth of the microorganism estimated by the number estimation unit 82.
The details of each process are the same as in the first embodiment.

  As described above, in the second embodiment, the nature of the food itself can be detected by the food property detection means 30 to more accurately estimate the type and number of growth of the microorganisms surviving in the food.

(Modification 1)
In addition to the configurations of the first and second embodiments, a sensor for detecting the opening and closing of the lid 10 may be provided.
When opening and closing the lid 10, the risk of contamination with microorganisms is increased. For this reason, it may be determined that the speed of growth will be higher as the frequency of opening and closing of the lid 10 after completion of the cooking process is higher, and the coefficient of the condition information 84 (table) of each storage process may be increased.

(Modification 2)
In addition to the configurations of the first and second embodiments, a valve capable of opening and closing the vent 10a may be provided. By closing the vent 10a, the inside of the pot-like container 5 is in an anaerobic state, and it can be estimated that anaerobic microorganisms are proliferating even without measuring the oxygen concentration (oxidation reduction potential).

  In the first to fourth embodiments, the configuration example of the heating cooker 100 having the pan-like container has been described, but the present invention is not limited to this, and the present invention is also applied to, for example, an oven, a microwave oven, and a grill.

  DESCRIPTION OF SYMBOLS 1 main body, 2 container cover, 2a hole part, 3 heating coil, 4 temperature sensor, 5 pan-like container, 5a flange part, 7 hours measuring means, 8 control means, 9 lid packing, 10 lid body, 10a vent, 15 Operation display unit, 18 handles, 19 lid knobs, 30 food property detection means, 81 type estimation units, 82 number estimation units, 83 heating control units, 84 condition information, 100 heating cookers, 200 foods, 201 stew.

Claims (11)

Heating means for heating the food;
Control means for controlling the heating means to perform a heating step of heating the food, and a storage step of storing the food after the heating step;
Operation means into which at least one setting information of the type of food, the cooking method, and the automatic cooking menu is input;
Estimation means for estimating at least one of the type and number of growth of microorganisms surviving in the food in the storage step;
Equipped with
The estimation means is
The type of the microorganism is estimated based on the setting information input to the operation means,
The control means
A heating cooker performing a reheating step of heating the food in the storage step based on the type of the microorganism estimated by the estimation unit based on the setting information input to the operation unit. Time measuring means for measuring elapsed time;
And temperature detection means for detecting the temperature of the food.
The control means
The heating time and heating temperature zone in the reheating step are set based on at least one of the type and growth number of the microorganism estimated by the estimation means,
During the temperature of the food in the heating time, the heating cooker according to claim 1 for controlling the heating means so that the heating temperature zone. The estimation means is
The heating cooker according to claim 1 or 2 , wherein the number of growth of the microorganism is estimated based on an elapsed time of the storage step and a temperature of the food in the storage step. The control means
In the storage step, a heat retention step of controlling the heating means is performed such that the temperature of the food is in a preset heat retention temperature zone,
The estimation means is
The heating cooker according to any one of claims 1 to 3 , wherein at least one of the type and the number of growth of microorganisms surviving in the food in the storage step is estimated. The food property detection means for detecting at least one of the redox potential, hydrogen ion index, water activity, equilibrium relative humidity, sugar content, salinity and oxygen concentration of the food is further provided.
The estimation means is
The cooking device according to any one of claims 1 to 4 , wherein at least one of the type and the number of growth of the microorganism is estimated based on the detection result of the food property detection means. Heating means for heating the food;
Control means for controlling the heating means;
Operation means into which at least one setting information of the type of food, the cooking method, and the automatic cooking menu is input;
Equipped with
The control means
A cooking step of heating the food;
A storage step of storing the food after the cooking step;
Performing a reheating step of heating the food in the storage step;
A heating cooker which changes at least one of a heating time and a heating temperature zone in the reheating process according to the setting information input to the operation means. Time measuring means for measuring elapsed time;
And temperature detection means for detecting the temperature of the food.
The control means
The heating cooker according to claim 6 , wherein the start timing of the reheating process is determined based on the temperature of the food in the storage process and the elapsed time of the storage process. The control means
Condition information in which weighting coefficients are set for each of a plurality of temperature zones is stored in advance,
In the storing step, and the weighting coefficient of the temperature zone in which the temperature of the food product belongs, based on the value obtained by multiplying the elapsed time of the temperature zones, according to claim 7 for determining the start timing of the re-heating step Cooker. The control means
A plurality of pieces of condition information having different weighting coefficients are stored in advance,
9. The heating cooker according to claim 8 , wherein one of the plurality of condition information is selected according to the setting information input to the operation means. The condition information is
The heating according to claim 8 or 9 , wherein the weighting coefficient of the temperature zone in which the growth rate of microorganisms surviving in the food is high is set larger than the weighting coefficient of the temperature zone in which the growth speed of the microorganisms is slow. Cooking device. The control means
In the storage step, a heat retention step of controlling the heating means is performed such that the temperature of the food is in a preset heat retention temperature zone,
The control means
The heating cooker according to any one of claims 6 to 10 , wherein the start timing of the reheating step is determined based on the temperature of the food in the storage step and the elapsed time of the storage step.

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