JP6704829B2 - Cooking device - Google Patents

Description

The present invention relates to a cooker.

2. Description of the Related Art A cooker that heats and cooks foodstuffs (cooks) such as meat and vegetables with electric power has been known. In the heating cooker of Patent Document 1, the heating amount of the heating coil is adjusted based on the temperature detected by the temperature sensor while inductively heating the cooking pot by the heating coil.

International Publication No. 2015/63863

However, in the heating cooker of Patent Document 1, no consideration is given to hardening or softening of the cooking product due to heating, and thus the finish of the dish becomes poor.

An object of the present invention is to provide a cooker that can cook a dish with a good finish.

The cooker of the present invention controls the heating means based on the cooking pot, the heating means for heating the cooking pot, the temperature detecting means for detecting the temperature of the cooking pot, and the temperature detected by the temperature detecting means. And a control means for cooking the food. The cooking by the control means is performed by heating the cooking pot by the heating means before the main cooking step, and when the temperature detected by the temperature detection means reaches the first set temperature necessary for hardening the surface of the meat. A first precooking step of stopping the heating of the cooking pot by the means.

According to this cooking device, when meat is present in the cooked food, only the surface of the meat is cured by the first pre-cooking process executed before the main cooking process, without curing the inside of the meat. be able to. Therefore, in the main cooking process or the like performed after the first pre-cooking process, even if the food is cooked at a temperature lower than the first set temperature, the hardened layer that is formed releases the spice from the inside of the meat. Can be suppressed. As a result, it is possible to prevent the taste and color of the dish from being deteriorated, so that the dish with a good finish can be cooked.

In the cooking by the control means, the temperature detected by the temperature detecting means is lower than the first set temperature before the main cooking step and after the first pre-cooking step, and the second set temperature necessary for hardening the vegetables is maintained. As described above, the second pre-cooking step of heating the cooking pot by the heating means may be included. According to this aspect, the vegetables in the cooked material can be hardened by the second pre-cooking step performed before the main cooking step. Therefore, in the main cooking process after the second pre-cooking process, it is possible to prevent the vegetables from collapsing even if they are cooked at a temperature higher than the second preset temperature. As a result, it is possible to prevent the appearance of the dish from becoming unfavorable and the texture from becoming too soft, so that the dish with a good finish can be cooked.

The cooking by the control means may include a heat retention step after the main cooking step. The heat retention step is determined while heating the cooking pot by the heating means so that the temperature detected by the temperature detection means is lower than the first set temperature and the inside of the meat is maintained at the third set temperature at which it is hard to harden. After a certain period of time has passed, the cooking pot is heated by the heating means so as to increase the temperature from the third set temperature to the fourth set temperature required for suppressing the fermentation odor. According to this aspect, since the heat retention step of maintaining the third set temperature is performed after the main cooking step, it is possible to prevent the meat from becoming hard inside. Further, after the lapse of a predetermined time, the temperature is heated to the fourth set temperature, so that it is possible to suppress the growth of the causative bacteria causing the fermentation odor. Therefore, it is possible to prevent the texture and aroma of the dish from being deteriorated, so that the dish having a good finish can be cooked.

The cooking by the control means may be a reserved cooking that completes the cooking at a designated time. Here, in the case of reserved cooking, if the non-heated food is left at room temperature for a long time, the bacteria causing food poisoning may grow in the food. Therefore, the control means of this aspect starts the first precooking step immediately when the reserved cooking execution switch is operated. As a result, it is possible to prevent the food poisoning-causing bacteria from growing on the cooked food.

The cooking by the control unit may include a reheating process of heating the cooking pot to the same temperature as the end temperature of the main cooking process by the heating unit after the heat retention process before the designated time. According to this aspect, the temperature of the food when the designated time comes is the same as the temperature when the main cooking process is completed, so that the same food as the freshly prepared food can be provided to the user.

The control means sets the reserved time from the time when the execution switch is operated to the specified time to be longer than the total time required to execute the first pre-cooking step, the second pre-cooking step, the main cooking step, and the reheating step. In the case of a short time, depending on the difference between the reserved time and the total time, the heat insulation process, the reheating process, the second pre-cooking process, and the first pre-cooking process are prioritized by omitting at least one process, and the designation Complete cooking at time. According to this aspect, it is possible to prevent the edema from coming out of the meat or to prevent the vegetables from being boiled down according to the time margin until the designated time. Therefore, the finished food can be improved as much as possible.

In the cooker of the present invention, the surface of the meat can be hardened when the food is meat by the first pre-cooking step executed before the main cooking step, so that it is possible to prevent the edema from being generated from the inside of the meat. You can Therefore, it is possible to prevent the taste and color of the dish from being deteriorated, so that the dish having a good finish can be cooked.

Schematic which shows the structure of the cooking device of this embodiment. The front view of the operation panel of a cooking device. The time chart which shows the reservation cooking by a control means. The flowchart which shows the reservation cooking by a control means. The flowchart which shows the 1st pre-cooking process of FIG. The flowchart which shows the 2nd pre-cooking process of FIG. The flowchart which shows the heat retention process of FIG. The flowchart which shows the reheating process of FIG.

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows a cooking device 10 according to an embodiment of the present invention. The cooker 10 includes a cooker main body 14 having a cooking pot 12 and a lid 20 attached to the cooker main body 14 so as to be openable and closable. In the cooking device 10, an induction heating coil 16 is provided in the cooking device body 14 and a lid heater 22 is provided in the lid body 20 as heating means for heating the cooking pot 12. In the present embodiment, it is possible to cook a dish with a good finish by suppressing the swelling from the inside of the meat and the simmering of the vegetables.

The induction heating coil 16 is arranged on the outer surface of the housing 15 in which the cooking pot 12 is detachably arranged. The lid heater 22 is arranged above the inner lid 21 that closes the upper end opening of the cooking pot 12. In addition, a temperature sensor 17 is arranged in the housing section 15 as a temperature detecting means for detecting the temperature of the cooking pot 12. Further, on the front side of the cooking device 10 located on the left side in FIG. 1, an operation panel 25 for a user to operate the cooking device 10 is provided.

As shown in FIG. 2, the operation panel 25 has a liquid crystal panel 27 arranged in the center and four types of switches 32 to 35 arranged around the liquid crystal panel 27. The liquid crystal panel 27 is provided with a time display section 28 for displaying the current time and reserved time, a reservation 1 display section 29, and a reservation 2 display section 30. The start switch 32 is an execution switch for starting cooking including reserved cooking for designating a cooking completion time. The time setting switch 33a increases the current time or the reserved time in minutes, and the time setting switch 33b decreases the current time or the reserved time in minutes. The reservation switch 34 is one of reserved cooking (reservation 1 display unit 29) that completes cooking at the first designated time and reserved cooking (reservation 2 display unit 30) that completes cooking at a fixed time of the second finger. Is to select. The take-off switch 35 is for releasing the cooking and the heat retention being executed and the operation being selected.

As shown in FIG. 1, a control board 37 is arranged in the cooker main body 14, and a microcomputer 38 is mounted on the control board 37 as a control means. The induction heating coil 16, the lid heater 22, the temperature sensor 17, and the operation panel 25 are electrically connected to the microcomputer 38. The microcomputer 38 includes a storage unit 39 in which a cooking program and the like are stored, and a time counting unit 40 for measuring time and elapsed time.

The microcomputer 38 controls the induction heating coil 16 and the lid heater 22 based on the temperature of the cooking pot 12 detected by the temperature sensor 17, and cooks the food material (cook) in the cooking pot 12. This cooking includes reserved cooking that completes cooking at the specified time tr and non-reserved cooking that does not specify the time of completion of cooking. The designated time tr may be set by inputting a desired cooking completion time or by inputting a time (timer) after what time from the current time. Hereinafter, the control of the reserved cooking will be specifically described.

(Details of reserved cooking)
As shown in FIGS. 3 and 4, the reserved cooking by the microcomputer 38 includes a first pre-cooking step, a second pre-cooking step, a main cooking step, a heat retaining step, and a reheating step, which are the first pre-cooking step. It is executed in order from.

Here, there is a conventional cooking device in which an unheated food is left at room temperature after the reserved cooking execution switch is operated, and cooking (heating) is performed immediately before the specified time tr. If the food is left at room temperature for a long time, food-poisoning bacteria may grow in the food. Therefore, in the present embodiment, the user selects the first reserved cooking or the second reserved cooking with the reservation switch 34 and operates the start switch 32 to immediately start the first precooking process. This prevents the food poisoning-causing bacteria from growing on the cooked food.

(Details of the first pre-cooking process)
The first pre-cooking step is the preparation of the meat contained in the cooked product, and is performed before the main cooking step. Here, when raw meat is heated at a low temperature (for example, 60° C.), it has a sharp texture, and thus the taste and color of the dish are deteriorated. In order to prevent this, in the first pre-cooking step, the meat is heated at a high temperature to harden the surface of the meat, thereby suppressing the release of scent from the inside of the meat. On the other hand, meat that has been heated at a high temperature for a predetermined period of time or more has a bad texture (hardness) because it is cured to the center. Therefore, in the first pre-cooking step, after the food is temporarily heated to a high temperature, the heating is immediately stopped and the temperature is lowered. It should be noted that the heating may be stopped by cutting off the power supply to the induction heating coil 16 or within a range in which the purpose of lowering the temperature of the cooking pot 12 can be achieved. You may.

More specifically, as shown in FIG. 5, in the first pre-cooking process, the microcomputer 38 heats the cooking pot 12 with the induction heating coil 16 (step S3-1), and the temperature T detected by the temperature sensor 17 is predetermined. It waits until the temperature reaches the first set temperature T1 (step S3-2). When the first set temperature T1 is reached, the heating of the cooking pot 12 by the induction heating coil 16 is stopped (step S3-3). As shown in FIG. 3, the first set temperature T1 is preferably 90° C. or higher, and is 100° C. in the present embodiment, because a hardened layer cannot be formed on the surface of the meat if it is too low.

The first pre-cooking step of the present embodiment includes the temperature reduction time after the heating by the induction heating coil 16 is stopped until the temperature is lowered to the second set temperature T2 lower than the first set temperature T1 (step S3- 4). The execution time t1 of the first cooking step including the temperature lowering time is about 30 minutes at maximum, although it depends on the amount of the food. In addition, the temperature lowering time of step S3-4 may be included in the second precooking step.

In this way, by performing the first pre-cooking step before the main cooking step, when meat is present in the food to be cooked, only the surface of the meat is cured without curing the meat up to the inside. You can Therefore, in the second pre-cooking step or the main cooking step, which is executed later, even if the food is cooked at a temperature lower than the first set temperature T1, the hardened layer formed will release the spice from the inside of the meat. Can be suppressed. As a result, it is possible to prevent the taste and color of the dish from being deteriorated, so that the dish with a good finish can be cooked.

(Details of the second pre-cooking process)
The second pre-cooking step is the preparation of the vegetables contained in the cooked product, and is performed before the main cooking step and after the first pre-cooking step. Here, when vegetables are heated at a high temperature (for example, 80° C. or higher) for a certain period of time or longer, pectin is decomposed and the bonds between cells are weakened and softened, which causes boiling down. On the other hand, when vegetables are heated at a low temperature (for example, 60° C. to 70° C.) for a certain period of time or longer, the tissue strength is increased by the oxygen reaction and the vegetables harden, so that boiling collapse can be prevented. Further, the hardened vegetables will not soften and collapse even if they are subsequently heated at a high temperature. Therefore, in the second pre-cooking step, the food is heated at a low temperature for a certain time or longer.

More specifically, as shown in FIG. 6, in the second pre-cooking process, the microcomputer 38 controls the induction heating coil 16 to be turned on/off so that the temperature T detected by the temperature sensor 17 is maintained at the second set temperature T2. (Step S5-1). Then, it waits until the time t measured by the timer 40 reaches a predetermined execution time t2 (step S5-2), and when the execution time t2 elapses, the heating of the cooking pot 12 by the induction heating coil 16 is stopped (step S5-2). S5-3) is performed, and the second precooking step is ended.

As shown in FIG. 3, the second set temperature T2 is preferably 50° C. or more and less than 80° C., which is a temperature lower than the temperature at which vegetables are softened, and is 60° C. in the present embodiment. The execution time t2 is preferably 30 minutes or more, which is necessary for hardening the vegetables, and is 60 minutes in the present embodiment.

In this way, by performing the second pre-cooking step before the main cooking step, the vegetables in the cooked food can be hardened, so that in the main cooking step after the second pre-cooking step, the second set temperature T2 is exceeded. Even when cooked at a high temperature, it is possible to prevent the vegetables from softening and boiling down. As a result, it is possible to prevent the appearance of the dish from becoming unfavorable and the texture from becoming too soft, so that the dish with a good finish can be cooked.

(Details of the main cooking process)
This cooking process applies heat to the cooked food to complete the desired cooking, and is performed after preparing the meat and vegetables. As shown in FIG. 3, in the main cooking process, while heating the cooking pot 12 by the induction heating coil 16, the temperature of the cooking pot 12 is adjusted so that the temperature T detected by the temperature sensor 17 reaches the predetermined cooking temperature CT. To do. The cooking temperature CT may be constant or may be different for each predetermined time. The main cooking process ends when the time t measured by the timer 40 reaches a predetermined cooking time t3. The cooking time t3 is about 1 hour, although it varies depending on the amount of food.

(Details of insulation process)
The heat-retaining step is a post-treatment for preventing hardening of cooked meat and growth of bacteria causing fermentation odor, and is performed after the main cooking step. Here, if the heat retention temperature of the cooked meat is too high, the meat will be cured to the central portion and the texture will become hard. On the other hand, when the heat retention temperature of the cooked food is lowered to prevent the hardening of the meat, the bacteria causing the fermentation odor grow and the aroma of the food becomes worse. Moreover, if the heat retention temperature is too low, not only the bacteria causing the fermentation odor but also the bacteria causing food poisoning may grow. That is, it is not preferable that the heat retention temperature of the cooked food is too high or too low. Therefore, in the heat-retaining step, in order to prevent the hardening of the meat, the cooked food is kept warm at a low temperature, and is periodically heated to a high temperature to suppress the growth of bacteria causing the fermentation odor.

Specifically, as shown in FIG. 7, in the heat retention step, the microcomputer 38 performs parallel processing of the measurement of the execution time t4 of steps S8-1 to S8-2 and the heating process of steps S8-3 to S8-8. .. That is, the process waits until the time t measured by the timer 40 reaches a predetermined execution time t4 (step S8-1), and when the execution time t4 elapses, the heating of the cooking pot 12 by the induction heating coil 16 is stopped (step S8). -2) Then, the heat retention step is completed. In steps S8-3 to S8-8, while adjusting the temperature of the cooking pot 12 so as to maintain the third preset temperature T3, every time the predetermined time t4n elapses, the temperature reaches the fourth preset temperature T4. The cooking pot 12 is heated so as to raise the temperature. Further, the lid heater 22 continues to heat the upper portion of the cooking pot 12.

Explaining Steps S8-3 to S8-8 in more detail, the microcomputer 38 first waits until the temperature T detected by the temperature sensor 17 drops to the third set temperature T3 (Step S8-3). Then, when the temperature is lowered to the third set temperature T3, the induction heating coil 16 controls the temperature of the cooking pot 12 so as to maintain the third set temperature T3 (step S8-4), and waits until the set time t4n is reached. (Step S8-5). At the set time t4n, the induction heating coil 16 is continuously turned on to heat the cooking pot 12 (step S8-6), and waits until the temperature T detected by the temperature sensor 17 rises to the fourth set temperature T4. (Step S8-7). Then, when the temperature is raised to the fourth set temperature T4, the heating of the cooking pot 12 by the induction heating coil 16 is stopped (step S8-8), and the process waits until the temperature is lowered to the third set temperature T3 again (step S8-3). ..

As shown in FIG. 3, the third set temperature T3 is lower than the first set temperature T1 at which the hardening of the meat proceeds, and is 55° C. or higher and 65° C. or lower which is a temperature capable of preventing the occurrence of bacteria causing food poisoning. Is preferably 60° C. in this embodiment. Further, it is preferable that the fourth set temperature T4 is higher than the third set temperature T3 and lower than the first set temperature T1 at 75° C. or higher and 85° C. or lower, and is 80° C. in the present embodiment.

The hardening of the meat and the growth of the bacteria causing the fermentation odor are related to not only the set temperature T3 for keeping heat but also the set time t4n for heating to the fourth set temperature T4. That is, when the set time t4n is shortened, the hardening of the meat proceeds, while when the set time t4n is lengthened, the possibility that the causative bacteria of the fermentation odor grows increases. Therefore, it is not preferable that the set time t4n is too short or too long. Therefore, the set time t4n is preferably 300 minutes or longer and 420 minutes or shorter, and is 360 minutes (6 hours) in the present embodiment. The defined time t4n may be a constant time interval (execution cycle), or within the above range, two or more different set times (for example, 6 hours→5 hours→6 hours→6 hours...・)

As described above, by performing the heat retention step of maintaining the third set temperature T3 after the main cooking step, it is possible to prevent the meat from becoming hard. Further, since the heating is performed up to the fourth set temperature T4 after the elapse of the predetermined time T4n, it is possible to suppress the growth of the causative bacteria that causes the fermentation odor. Therefore, it is possible to prevent the texture and aroma of the dish from being deteriorated, so that the dish having a good finish can be maintained.

(Details of reheating process)
The reheating step is a post-treatment for raising the temperature to the same temperature CT as the main cooking step, and is executed after the heat retaining step before the designated time tr. Specifically, the reheating step is performed before the execution time t5 (for example, 10 minutes) set in advance before the designated time tr. As shown in FIG. 8, in the reheating step, the microcomputer 38 heats the cooking pot 12 by the induction heating coil 16 (step S10-1), until the temperature T detected by the temperature sensor 17 rises to the cooking temperature CT. Stand by (step S10-2). When the cooking temperature is raised to the cooking temperature CT, the cooking pot 12 is temperature-controlled by the induction heating coil 16 so as to maintain the cooking temperature CT (step S10-3), and the measurement time t by the timer 40 is determined. It waits until time t5 (step S10-4). Then, when the execution time t5 has elapsed, the heating of the cooking pot 12 by the induction heating coil 16 is stopped (step S10-5), and the reheating process is ended.

In this way, by performing the reheating step immediately before the designated time tr, the temperature of the dish at the designated time tr becomes the same temperature as when the main cooking step ends. Therefore, it is possible to provide the user with the same freshly prepared food.

(Omission of some steps)
As shown in FIG. 3, the reserved time until the reserved cooking is completed is the time (tr-t0) from the input time t0 when the start switch 32 is operated to the designated time tr. On the other hand, among the first pre-cooking step, the second pre-cooking step, the main cooking step, the heat retaining step, and the reheating step, the execution times t1 to t3 and t5 required to execute the steps other than the execution time t4 of the heat retaining step are: Generally defined.

When the reserved time (tr-t0) is longer than the total execution time t1 to t3 and t5, the microcomputer 38 adjusts the execution time t4 of the heat retention step without omitting any step. , Completes cooking at the designated time tr. On the other hand, when the reserved time (tr-t0) is shorter than the total time (t1 to t3, t5) (that is, when it is not in time), the microcomputer 38 appropriately omits a predetermined process to cook at the specified time tr. In time to complete.

The priority order to be omitted is the heat retaining step, the reheating step, the second precooking step, and the first precooking step. That is, when cooking is not in time for the designated time tr, the heat retention step is omitted and the required time is calculated and in time. If you still can't make it, skip the reheating step and calculate the required time to make it. Hereinafter, in the same manner, the steps to be omitted are determined in the above-mentioned priority order until the cooking can be done in time at the designated time tr.

When the heat retention step is omitted, cooking is completed at the designated time rt by adjusting the execution time t5 of the reheating step.
When omitting the heat retention step and the reheating step, the execution time t2 of the second precooking step is adjusted to complete the cooking at the designated time rt.
When omitting the heat retention step, the reheating step, and the second precooking step, the cooking is completed at the designated time rt by adjusting the execution time t1 (the temperature lowering time) of the first precooking step.
When the reserved time (tr-t0) and the execution time t3 of the main cooking process are substantially the same, the first pre-cooking process, the second pre-cooking process, the heat retaining process, and the reheating process are omitted, and the main cooking process is omitted. Will only run.
When the reserved time (tr-t0) is shorter than the execution time t3 of the main cooking process, the reservation is invalid.

The main flow of reserved cooking in which a part of the steps can be omitted is as shown in FIG. As shown in FIG. 4, when the reservation cooking is executed by operating the reservation switch 34 and the start switch 32, the microcomputer 38 reads the designated time tr in step S1 and based on the reservation time (tr-t0). The process to be executed is set and the process proceeds to step S2.

In step S2, it is read whether or not it is set to execute the first pre-cooking process. Then, in the case of setting to be executed, the process proceeds to step S3, the above-described first precooking process is executed, and the process proceeds to step S4. If the setting is such that the first pre-cooking process is not executed, steps S3 to S5 are skipped and the process proceeds to step S6.

In step S4, it is read whether or not it is set to execute the second precooking process. Then, in the case of the setting to be executed, the process proceeds to step S5, the above-described second precooking process is executed, and the process proceeds to step S6. If the second precooking process is not executed, step S5 is skipped and the process proceeds to step S6.

In step S6, after executing the above-described main cooking process, the process proceeds to step S7.

In step S7, it is read whether or not it is set to execute the heat retention process. Then, in the case of the setting to be executed, the process proceeds to step S8, the above-described heat retaining process is executed, and the process proceeds to step S9. If the heat retention step is not executed, step S8 is skipped and the process proceeds to step S9.

In step S9, it is read whether or not it is set to execute the reheating process. Then, in the case of the setting to be executed, the process proceeds to step S10, and the above-described reheating step is executed to complete the reserved cooking. If the reheating step is not set, step S10 is skipped and the reserved cooking is completed.

As shown in FIG. 3, when the reserved cooking is completed, the microcomputer 38 subsequently executes the heat retention process. In this heat retention process, similarly to the heat retention process of the reserved cooking, the cooking pot 12 is temperature-controlled so as to maintain the third set temperature T3, and the temperature is raised to the fourth set temperature T4 at the determined execution cycle t4n.

As described above, in the cooking device 10 according to the present embodiment, pre-cooking (preparation) of the cooked food is automatically performed at the time of reserved cooking when there is time to complete the cooking, so that it is possible to release the meat from the inside of the meat. It can be suppressed or the vegetables can be prevented from falling down, so you can cook dishes with a good finish. Further, since the process to be executed is selected according to the difference between the total time required to execute each process and the reserved time, the finished food can be improved as much as possible.

The cooking device 10 of the present invention is not limited to the configuration of the above embodiment, and various modifications can be made.

For example, the first pre-cooking process and the second pre-cooking process may be included in non-reserved cooking that does not specify the time to complete the dish. However, in this case, the heat retaining step and the reheating step in the above-described reserved cooking are not included.

The reserved cooking may not include the second pre-cooking process. Further, the cooker 10 may be a pressure cooker capable of increasing the pressure inside the cooking pot 12 to a pressure higher than atmospheric pressure.

DESCRIPTION OF SYMBOLS 10... Cooking device 12... Cooking pot 14... Cooking device main body 15... Storage part 16... Induction heating coil (heating means)
17... Temperature sensor (temperature detecting means)
20... Lid body 21... Inner lid 22... Lid heater (heating means)
25... Operation panel 27... Liquid crystal panel 28... Time display part 29... Reservation 1 display part 30... Reservation 2 display part 32... Start switch 33a, 33b... Time setting switch 34... Reservation switch 35... Take-off switch 37... Control board 38... Microcomputer (control means)
39... Storage section 40... Clock section

Claims (5)

A cooking pot,
Heating means for heating the cooking pot,
Temperature detecting means for detecting the temperature of the cooking pot,
Controlling the heating means based on the temperature detected by the temperature detecting means, and a control means for cooking the food in the cooking pot,
Cooking by the control means, before the main cooking process,
While heating the cooking pot by the heating means, when the temperature detected by the temperature detecting means reaches the first set temperature required for hardening the surface of the meat, the heating of the cooking pot by the heating means is stopped. the first and before cooking step of,
The heating means is executed after the first pre-cooking step, and the temperature detected by the temperature detecting means is lower than the first set temperature, and the second set temperature necessary for hardening the vegetables is maintained. And a second precooking step of heating the cooking pot by
Only including,
The cooker is configured such that the execution time of the second pre-cooking step is longer than the time required for the temperature detected by the temperature detecting means to reach the first set temperature in the first pre-cooking step . Cooking by the control means includes a heat retaining step after the main cooking step, and the heat retaining step includes
The temperature detected by the temperature detecting means is lower than the first set temperature, and is set while heating the cooking pot by the heating means so as to maintain the third set temperature at which the inside of the meat is hard to be hardened. The cooking device according to claim 1, wherein the cooking pot is heated by the heating unit so that the temperature rises from the third preset temperature to a fourth preset temperature required to suppress fermentation odor over time. .. The cooking by the control means is a reserved cooking to complete the cooking at a designated time,
The cooker according to claim 1 or 2 , wherein the control means starts the first pre-cooking step when the reserved cooking execution switch is operated. Cooking by the control means, after the incubating process in before the said designated time, comprising the reheating step of heating the cooking pan by said heating means to the same temperature as the final temperature of the present cooking step, claim 2 The cooking device according to claim 3 , wherein: The cooking by the control means is a reserved cooking to complete the cooking at a designated time ,
And incubating process to be executed after the previous Symbol this cooking step,
Including a reheating step performed after the heat retaining step before the specified time ,
Before Symbol insulation step, the temperature detected by said temperature detecting means, the first set lower than the temperature, so the meat is maintained at the third set temperature which is not cured, while heating the cooking pan by said heating means, When the set time elapses, the cooking pot is heated by the heating means so as to raise the temperature from the third set temperature to the fourth set temperature necessary for suppressing the fermentation odor,
The reheating step is for heating the cooking pot to the same temperature as the end temperature of the main cooking step by the heating means,
The control means is
The reserved time from the time when the reserved cooking execution switch is operated to the specified time is the total required to execute the first pre-cooking step, the second pre-cooking step, the main cooking step, and the reheating step. If it is shorter than the time, depending on the difference between the reserved time and the total time,
The cooking is completed at the designated time by omitting at least one step in the priority order of the heat retaining step, the reheating step, the second precooking step, and the first precooking step. Cooker.

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