JP7843474B2 - heating cooker - Google Patents

Description

This disclosure relates to a heating appliance.

Conventional cooking devices that heat food in a container are known (see, for example, Patent Document 1).

The heating cooker described in Patent Document 1 detects the temperature of the container holding the food using a temperature sensor and controls the operation of a heater and other components based on the detected temperature to perform a heating and cooking process. The heating and cooking process includes a heating step that raises the temperature towards a set temperature according to the cooking menu, and a temperature control step that controls the heater's ON/OFF operation to maintain the detected temperature near the set temperature once it has reached that temperature.

Japanese Patent Publication No. 2020-185489

However, if the next cooking menu is executed shortly after the previous one has finished, the temperature of the container will be high even though the temperature of the ingredients is low. Executing a cooking menu under these conditions can cause the temperature sensor to detect a high temperature, resulting in a premature heating phase, and the majority of the cooking process becoming a temperature control phase. In such cases, the shortened heating phase, where the heater is continuously powered, can prevent the ingredients from being sufficiently heated, potentially resulting in poor cooking quality.

There is room for improvement in enhancing the quality of food prepared through cooking methods such as pressure cooking, including the heating device described in Patent Document 1.

Therefore, the purpose of this disclosure is to improve the quality of the ingredients in order to solve the aforementioned problem.

To achieve the aforementioned objective, the heating cooker of this disclosure comprises a container for storing food ingredients, a main body for housing the container, a lid positioned above the container and capable of opening and closing, a heating unit for heating the container, a temperature detection unit for detecting temperature, a control unit for controlling the heating unit based on the temperature detected by the temperature detection unit, and an operation unit for the user to set and operate a cooking menu. The control unit, at the start of a first cooking menu set by the operation unit, if the detected temperature is above a first predetermined temperature, provides a waiting period during which it stops power supply to the heating unit until the detected temperature falls below a second predetermined temperature. Afterward, it restarts power supply to the heating unit and executes a heating cooking process to heat the food to a predetermined set temperature according to the first cooking menu.

According to this disclosure, it is possible to improve the quality of the ingredients.

Perspective view of the heating appliance of the embodiment (with the lid closed) Perspective view of the heating appliance of the embodiment (with the lid closed) Perspective view of the heating appliance of the embodiment (with the lid open) Front view showing the inside of the lid of the embodiment Front view showing the inside of the main body of the embodiment A longitudinal cross-sectional view of the heating appliance of the embodiment (view taken along the line A-A in Figure 1) Graphs showing temperature changes, etc., when a pressure cooking menu starts at room temperature (Comparative example/Example) A graph showing the temperature changes when a pressure cooking menu starts at a high temperature (comparative example). Graph showing temperature changes when a pressure cooking menu starts at a high temperature (Example: Manual Cooking) Graph showing temperature changes, etc., when a pressure cooking menu starts at a high temperature (Example: Automatic Cooking) This figure shows an example of notification that suggests the cooking time in the heating appliance of the embodiment may be longer. A diagram showing an example of a countdown display in a heating appliance of the embodiment. Graphs showing temperature changes, etc., when a simmering dish is started at room temperature (Comparative example / Example) A graph showing the temperature changes when a simmering cooking menu starts at a high temperature (comparative example). Graph showing temperature changes when a simmering cooking menu starts at a high temperature (Example: Manual Cooking) Graph showing temperature changes when a simmering cooking menu starts at a high temperature (Example: Automatic Cooking) A schematic diagram showing an example of control when the heating cooker of the embodiment performs a stirring process during the waiting time.

According to a first aspect of the present invention, a cooking appliance is provided comprising: a container for storing ingredients; a main body for storing the container; a lid positioned above the container and capable of opening and closing; a heating unit for heating the container; a temperature detection unit for detecting temperature; a control unit for controlling the heating unit based on the temperature detected by the temperature detection unit; and an operation unit for the user to set and operate a cooking menu. The control unit, at the start of a first cooking menu set by the operation unit, if the detected temperature is above a first predetermined temperature, provides a waiting period during which it stops power supply to the heating unit until the detected temperature falls below a second predetermined temperature. Afterward, it restarts power supply to the heating unit and executes a heating cooking process to heat the food to a predetermined set temperature according to the first cooking menu.

According to a second aspect of the present invention, the control unit, if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature, omits the waiting time and executes the heating cooking process, thereby providing a heating cooker as described in the first aspect.

According to a third aspect of the present invention, a heating appliance is provided that has a pressure cooking function that creates a pressure state higher than atmospheric pressure inside the container sealed with the lid, and the first cooking menu includes a pressure cooking menu using the pressure cooking function, as described in the first or second aspect of the present invention.

According to a fourth aspect of the present invention, the control unit, when executing a second cooking menu different from the first cooking menu, executes the heating and cooking process without the waiting time, regardless of the detected temperature at the start, thereby providing a heating and cooking device according to any one of the first to third aspects.

According to a fifth aspect of the present invention, the heating appliance described in the fourth aspect is provided, wherein the second cooking menu includes at least one of the following: a low-temperature cooking menu for cooking the ingredients at a low temperature, a steaming menu for steaming the ingredients, a stir-frying menu for sautéing the ingredients, and a simmering menu for simmering the ingredients.

According to a sixth aspect of the present invention, the heating cooking process includes a heating step of raising the detected temperature to the set temperature and a temperature control step of maintaining the temperature at the set temperature, thereby providing a heating cooker according to any one of the first to fifth aspects.

According to a seventh aspect of the present invention, a heating appliance is provided that includes a notification unit for notifying the user, and the control unit causes the notification unit to issue a notification when executing the first cooking menu with the associated waiting time, as described in any one of the first to sixth aspects.

According to the eighth aspect of the present invention, the control unit omits the notification even when executing the first cooking menu with the associated waiting time, provided that predetermined conditions are met, thereby providing a heating appliance as described in the seventh aspect.

According to the ninth aspect of the present invention, the heating appliance described in the eighth aspect is provided, wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking method.

According to the tenth aspect of the present invention, the temperature detection unit is provided in the main body and detects the temperature of the container, thereby providing a heating cooker according to any one of the first to ninth aspects.

According to the eleventh aspect of the present invention, the second predetermined temperature is lower than the set temperature, and a heating appliance according to any one of the first to tenth aspects is provided.

According to the twelfth aspect of the present invention, the second predetermined temperature is the same as the first predetermined temperature, and a heating appliance according to any one of the first to eleventh aspects is provided.

According to the thirteenth aspect of the present invention, the second predetermined temperature is lower than the first predetermined temperature, and the present invention provides a heating appliance according to any one of the first to eleventh aspects.

According to a fourteenth aspect of the present invention, a heating and cooking device is provided, further comprising a stirring element for stirring the ingredients stored in the container, wherein the control unit performs a stirring step of operating the stirring element during the waiting time, as described in any one of the first to thirteenth aspects.

According to a 15th aspect of the present invention, the control unit performs the stirring step and a non-stirring step, which stops the stirring body after the stirring step, during the waiting time, thereby providing a heating cooker as described in the 14th aspect.

The following describes exemplary embodiments of the heating appliances relating to this disclosure, with reference to the attached drawings. This disclosure is not limited to the specific configurations of the embodiments described below, but includes configurations based on similar technical concepts.

(Embodiment)
First, a heating appliance according to one embodiment of the present disclosure will be described with reference to Figures 1 to 5.

Figures 1 to 3 are perspective views of the heating appliance 2 according to the embodiment, Figure 4A is a plan view showing the inside of the lid 10, Figure 4B is a plan view showing the inside of the main body 8, and Figure 5 is a view taken along the line A-A in Figure 1. Figures 1 and 2 show the lid 10 in the closed state, and Figure 3 shows the lid 10 in the open state.

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

When a user uses the automatic cooking device 2, they place ingredients (not shown) in the cooking space S1 of the container 4 shown in Figure 3, and then operate the operation display unit 6 shown in Figures 1 and 2 to select a cooking menu and decide to proceed with cooking. The cooking device 2 then executes a cooking process according to a predetermined program, heating the food according to the selected cooking menu (stew, curry, simmered dish, etc.).

The following describes the case in this embodiment where the heating appliance 2 is used as an automatic cooking appliance.

The cooking appliance 2 of this embodiment has a "pressure cooking function" that cooks food under pressurized conditions, where the cooking space S1 is at a pressure higher than atmospheric pressure. To perform the pressure cooking function, a pressure cooking menu can be selected on the operation display unit 6 shown in Figure 2. The operation display unit 6 functions as a cooking menu selection unit for selecting a cooking menu. In addition to the pressure cooking function, a "reduced pressure cooking function" that cooks food under reduced pressure, where the cooking space S1 is at a pressure lower than atmospheric pressure, may also be selectable.

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

Container 4 is a cylindrical container with an open top and a bottom. Container 4 forms a cooking space S1, and a stirring blade 5 is provided in the cooking space S1. The stirring blade 5 is an example of a stirring device for stirring the ingredients stored in container 4.

The main body 8 is a cylindrical member with an open top and a bottom. The main body 8 houses various components for operating the cooking device 2. For example, as shown in Figure 4B, a magnet 152, serving as a lid opening/closing detection means 150 for detecting the opening and closing of the lid 10, is built into the upper end of the main body 8. Also, as shown in Figure 5, a heater 9, serving as a heating element for heating the container 4, and a temperature sensor 7, serving as a temperature detection element for detecting the temperature of the container 4, are built into the bottom of the main body 8. The temperature sensor 7 shown in Figure 5 is located at the upper center of the main body 8 to detect the temperature of the bottom of the container 4. Figure 5 shows a simplified representation of the temperature sensor 7.

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

The lid 10 is a component for opening and closing the main body 8 and the container 4. The lid 10 contains various components for operating the cooking device 2, including, for example, the control unit 11, as shown in Figure 5. Figure 5 shows a simplified representation of the control unit 11.

As shown in Figures 3 and 4A, the lid 10 is provided with a substrate 154, which serves as a lid opening/closing detection means 150 for detecting the open/closed state of the lid 10. The substrate 154 in this embodiment is a substrate on which a Hall element capable of detecting magnetic force is mounted, and is capable of detecting the magnetic force of the magnet 152 built into the main body 8 shown in Figure 4B. The substrate 154 transmits the magnetic force detection result from the Hall element to the control unit 11, and the control unit 11 determines the open/closed state of the lid 10.

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

As shown in Figures 1 and 2, the outer cover 12 is equipped with a ventilation opening 16 and a handle 201.

The vent 16 is an opening for venting the cooking space S1 of the container 4 to the outside. The vent 16 can be switched between a connected state (communicating with the cooking space S1) and a disconnected state (not communicating with the cooking space S1) by a pressure reducing valve 26, which will be described later. In the connected state, the pressure in the cooking space S1 is atmospheric pressure. In the disconnected state, the cooking space S1 is sealed by the inner lid 14, and the pressure is independent of atmospheric pressure.

The handle 201 is a component used by the user to rotate and switch between the locked and unlocked states of the lid 10. The handle 201 rotates around a rotation axis Ax extending in the thickness direction of the lid 10 (arrow R2). The thickness direction of the lid 10 roughly coincides with the vertical direction when the lid 10 is closed (Figures 1 and 2), and roughly coincides with the horizontal direction when the lid 10 is open (Figure 3).

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

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

The inner lid body 20 is equipped with a safety valve 24 and a pressure reducing valve 26.

Both the safety valve 24 and the pressure reducing valve 26 are valves attached to the inner lid body 20 and are positioned to be exposed to the cooking space S1. As shown in Figure 5, a ventilation space S2 communicating with the ventilation opening 16 is provided on the upper side of the inner lid body 20. The safety valve 24 and the pressure reducing valve 26 operate to switch between a connected state and a disconnected state between the cooking space S1 and the ventilation space S2, respectively.

The safety valve 24 is a valve that operates spontaneously in response to a pressure increase in the cooking space S1. The safety valve 24 is positioned to seal the cooking space S1, and moves from the sealed position to the open position when the pressure in the cooking space S1 rises above a predetermined pressure. The safety valve 24 prevents the cooking space S1 from becoming overpressurized.

The pressure reducing valve 26 is a valve that operates primarily under the control of the control unit 11. The pressure reducing valve 26 is movable between a sealing position that seals the cooking space S1 and an open position that releases to atmospheric pressure, and its position is controlled by the control unit 11. A valve drive unit 40 is provided above the pressure reducing valve 26, and the control unit 11 controls the position of the pressure reducing valve 26 by driving the valve drive unit 40. The pressure reducing valve 26 may also be referred to as a "pressure release valve" or "pressure release valve."

The cooking appliance 2, having the above configuration, executes a predetermined heating and cooking process according to the cooking menu set on the operation display unit 6. When executing the heating and cooking process, the cooking appliance 2 controls the operation of the heater 9 and other components, using the temperature detected by the temperature sensor 7 as the target temperature for each cooking menu.

The heating and cooking process performed by the heating appliance 2 of this embodiment will be explained using Figures 6A to 6D.

Figures 6A to 6D are graphs showing temperature changes during the heating process in comparative examples and examples, respectively. In Figures 6A to 6D, the horizontal axis represents time, and the vertical axis represents temperature (left side) and heater 9 output (right side). In Figures 6A to 6D, the temperature detected by the temperature sensor 7 is shown by a solid line, the estimated temperature of the food is shown by a dotted line, and the power supply status to heater 9 is shown by a bar graph.

Figure 6A is a graph of the heating process (comparative example/example) when the detected temperature at the start of the cooking menu is room temperature.

As shown in Figure 6A, when the detected temperature at the start of a cooking menu is near room temperature T1 (e.g., 20 degrees Celsius), the control unit 11 sets a predetermined set temperature TS1 (e.g., 118 degrees Celsius) according to the selected cooking menu, and then executes a heating process by continuously supplying power to the heater 9 to raise the temperature detected by the temperature sensor 7 toward the set temperature TS1. During the heating process, the container 4 is strongly heated, and the food contained within the container 4 is also strongly heated by heat transfer from the container 4 in addition to radiant heat from the heater 9. Therefore, during the heating process, both the temperature detected by the temperature sensor 7 (solid line) and the temperature of the food (dotted line) rise.

When the detected temperature reaches the set temperature TS1, the control unit 11 executes a temperature control process that controls the ON/OFF state of the heater 9 to maintain the detected temperature at the set temperature TS1. After the temperature control process begins, it terminates when a predetermined set time, according to the cooking menu, is reached. This completes the heating and cooking process, including the heating and temperature control steps. In the case of manual cooking, where the duration of the temperature control process (set time) can be manually set, a countdown begins at the transition from the heating process to the temperature control process, and the cooking process ends when the set time has elapsed since the countdown began.

In the example shown in Figure 6A, because the detected temperature (temperature T1) at the start of the cooking menu is low, the heating process, during which the heater 9 is continuously energized, becomes longer, and the food stored in container 4 is strongly heated by heat transfer and radiant heat.

Figure 6B is a graph of the heating process (comparative example) when the detected temperature at the start of the cooking menu is high. For example, when the next cooking menu is executed shortly after the previous one, the temperature of the food may be low, but the temperature of the container 4 holding the food and the temperature detected by the temperature sensor 7 may be relatively high.

As shown in Figure 6B, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees Celsius), the detected temperature will quickly reach the set temperature T2 (e.g., 120 degrees Celsius) when the heating process is executed and power is supplied to the heater 9. Therefore, the heating process will proceed to the temperature control process after a short duration, and the cooking process will end after the temperature control process is executed for a predetermined set time.

If the heating process finishes too quickly, the ingredients may not be cooked sufficiently, potentially resulting in a poor-quality dish.

Therefore, in the heating cooker 2 of this embodiment, if the temperature detected by the temperature sensor 7 at the start of a cooking menu is higher than a predetermined temperature, a "waiting time" is set to stop the power supply to the heater 9 before executing the heating process. This allows the detected temperature in the initial stages of the heating process to be lowered by setting a waiting time, even if the detected temperature at the start of a cooking menu is high, thus allowing for a longer heating process. This enables stronger heating of the ingredients through radiant heat and heat transfer, improving the quality of the finished product.

Figure 6C is a graph of the heating process (example: manual cooking) when the detected temperature at the start of the cooking menu is high.

As shown in Figure 6C, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees Celsius), and temperature T3 is higher than a predetermined temperature TP1 (first predetermined temperature, e.g., 80 degrees Celsius), the control unit 11 of this embodiment provides a waiting period during which it stops supplying power to the heater 9. During the waiting period, power to the heater 9 is stopped, causing the temperature of the container 4, i.e., the temperature detected by the temperature sensor 7, to decrease. On the other hand, since the temperature of the food is lower than that of the container 4 (e.g., approximately 20 degrees Celsius), it slowly rises due to heat transfer from the container 4.

Subsequently, the control unit 11 continues the waiting period until the detected temperature falls below a predetermined temperature TP2 (a second predetermined temperature, for example, 75 degrees Celsius). In the example shown in Figure 6C, the predetermined temperature TP2 is exemplified as being lower than the predetermined temperature TP1, but it is not limited to this case; it could be the same temperature (for example, 80 degrees Celsius). When the detected temperature falls below the predetermined temperature TP2, the control unit 11 terminates the waiting period and executes a heating and cooking process, including a temperature increase process and a temperature control process.

If the detected temperature at the start of the cooking menu is higher than the predetermined temperature TP1, a waiting period is provided during which the heater 9 is not powered, lowering the detected temperature to the predetermined temperature TP2 or below. This allows for a longer heating process, making it easier to heat the ingredients more thoroughly. This improves the quality of the finished product. Furthermore, setting the predetermined temperature TP2 lower than the set temperature TS3 ensures a more reliable heating process, making it easier to heat the ingredients more thoroughly.

Figure 6D is a graph of the heating process (Example: Automatic Cooking) when the detected temperature at the start of the cooking menu is high. In the case of automatic cooking, the control unit 11 automatically determines the duration of the heating process ("predetermined heating time"), including the temperature rise process and temperature control process, according to various conditions.

As shown in Figure 6D, if the detected temperature at the start of the cooking menu is higher than room temperature (e.g., 100 degrees Celsius), and temperature T4 is higher than a predetermined temperature TP3 (e.g., 80 degrees Celsius), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. When the detected temperature falls below the predetermined temperature TP4 (e.g., 75 degrees Celsius), the control unit 11 terminates the waiting period and executes a heating and cooking process, including a heating step and a temperature control step. In automatic cooking mode, the heating and cooking process ends when a predetermined heating time has elapsed from the start of the heating and cooking process.

In the automatic cooking mode shown in Figure 6D, if the detected temperature at the start of the cooking menu is higher than the predetermined temperature TP3, a waiting period is provided during which the heater 9 is not powered. This achieves the same effect as the manual cooking mode shown in Figure 6C.

In cooking processes that include a waiting time, the total cooking time is longer compared to cooking processes without a waiting time. Therefore, the control unit 11 in this embodiment displays a message on the operation display unit 6 indicating that the cooking time may be longer. An example of this display is shown in Figure 7A.

Figure 7A is a schematic diagram showing an example of a display shown on the operation display unit 6 when performing a heating and cooking process with a waiting time. In the example shown in Figure 7A, the display screen of the operation display unit 6 shows the message, "Because the main unit is hot, the cooking time may be longer." This allows the user to be informed in advance that the cooking time may be longer, improving user convenience. The timing of displaying the message shown in Figure 7A on the operation display unit 6 is, for example, when a cooking menu is selected on the operation display unit 6 and it is decided to perform a heating and cooking process with a waiting time (i.e., at the start of the waiting time).

The content displayed on the operation display unit 6 is not limited to the message shown in Figure 7A; any content that suggests the cooking time may be longer is acceptable. Furthermore, notification is not limited to displaying a message on the screen of the operation display unit 6; it may also be provided by other means, such as voice notification.

Figure 7B is a schematic diagram showing an example of a display when a countdown is shown on the operation display unit 6. In the example shown in Figure 7B, the display includes "Pressure Cooking," "Pressing," and "30 minutes," which is the remaining time until cooking is complete. The countdown display shown in Figure 7B should start when the countdown begins for each cooking menu (for example, when the start button is pressed on the operation display unit 6, or when the detected temperature reaches a predetermined temperature after heating).

The displays shown in Figures 7A and 7B are examples; the displays in Figure 7A and Figure 7B may be combined, or other information may be displayed.

The control shown in Figures 6A to 6D is applied, for example, to a pressure cooking menu that utilizes the pressure cooking function. In the case of a pressure cooking menu, once the temperature control process begins, the heating level of the heater 9 is controlled to be kept low in order to limit the amount of steam generated. In pressure cooking, heat is less likely to escape due to the sealed cooking space S1. Therefore, in order to maintain the container 4 at a predetermined temperature, a unique control is implemented after reaching the temperature control process, as shown in Figures 6A to 6D, by shortening the time the heater 9 is energized each time. This keeps the heating level of the heater 9 low. Because the heating level of the heater 9 is kept low, the influence of the length of the heating process on the degree of cooking of the food becomes significant. Therefore, if the detected temperature at the start of the pressure cooking menu is high, executing a heating process with an added waiting time increases the effect of improving the finished product by lengthening the heating process.

In the examples shown in Figures 6A to 6D, the output of heater 9 was kept constant (constant heat), and the energizing time for heater 9 per cycle was shortened. However, the energizing cycle of heater 9 may also be shortened. This allows for a further increase in the pressure of the cooking space S1, thereby shortening the cooking time.

An example of using pressure cooking is making beef stew. When making beef stew, for example, steps 1 to 5 below are performed.
Step 1: Heat container 4 and brown the surface of the meat at a high temperature.
Step 2: Add carrots, onions, etc. (You may or may not sauté them after adding them).
Step 3: Add the other ingredients and broth for simmering.
Step 4: If using pressure cooking, close the lid 10 and pressurize. (Start pressure cooking)
Step 5: After pressurizing, reduce the heat output of heater 9 and continue heating for the specified time while maintaining the pressure.

According to the procedure described above, pressure cooking begins in step 4. Since container 4 has already been heated in steps 1-3, its temperature is relatively higher than the food temperature. Under these circumstances, by performing the heating process with the waiting time shown in Figures 6C and 6D, a sufficiently long heating time can be secured, allowing for more intense heating of the food and improving its quality.

The heating appliance 2 of this embodiment may apply the same heating process, including a waiting time, not only to pressure cooking menus but also to other types of cooking menus. Examples of this application will be explained using Figures 8A to 8D.

Figures 8A to 8D are graphs showing the temperature changes during the cooking process of stewing, a method used for cooking ingredients by boiling them. Stewing is a cooking method where ingredients are heated to a high temperature (e.g., 100 degrees Celsius) and boiled, and is used for dishes such as curry and nikujaga (Japanese meat and potato stew).

Figures 8A to 8D correspond to Figures 6A to 6D, respectively. Figure 8A represents the heating process when the detected temperature at the start of the cooking menu is room temperature (comparative example/example). Figure 8B shows the heating process when the detected temperature at the start of the cooking menu is high (comparative example). Figure 8C shows the heating process when the detected temperature at the start of the cooking menu is high (example - manual cooking). Figure 8D shows the heating process when the detected temperature at the start of the cooking menu is high (example - automatic cooking).

As shown in Figure 8A, if the detected temperature at the start of the cooking menu is near room temperature T5 (e.g., 20 degrees Celsius), the control unit 11 performs a heating process to raise the temperature towards a predetermined set temperature TS5 (e.g., 100 degrees Celsius), and then performs a temperature control process. In the example shown in Figure 8A, unlike pressure cooking, a countdown for the duration of the heating process is started at the start of the cooking menu, and the heating process ends when a predetermined set time has elapsed from the start of the countdown. However, the countdown may also be started at the timing when the predetermined temperature is reached and the process transitions to the temperature control process, similar to pressure cooking.

In the comparative example shown in Figure 8B, if the detected temperature T6 at the start of the cooking menu is higher than room temperature (e.g., 105 degrees Celsius), the control unit executes the temperature control process without performing the heating process. Figure 8B illustrates the case where the temperature T6 at the start of the cooking menu is higher than the set temperature TS6 (e.g., 100 degrees Celsius).

The example shown in Figure 8B transitions from the start of the cooking menu to the temperature control process, and the total time the heater 9 is energized is not very long.

In the embodiment shown in Figure 8C (manual cooking), if the detected temperature at the start of the cooking menu is higher than room temperature (T7, e.g., 120 degrees Celsius), and temperature T7 is higher than a predetermined temperature TP5 (first predetermined temperature, e.g., 95 degrees Celsius), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. The control unit 11 continues the waiting period until the detected temperature falls below a predetermined temperature TP6 (second predetermined temperature, e.g., 95 degrees Celsius). In the example shown in Figure 8C, the case where predetermined temperatures TP5 and TP6 are the same is illustrated, but they may be different temperatures. When the detected temperature falls below the predetermined temperature TP6, the control unit 11 terminates the waiting period and executes a heating and cooking process including a temperature increase step and a temperature control step.

In the embodiment shown in Figure 8D (automatic cooking), if the detected temperature at the start of the cooking menu is higher than room temperature (T8, e.g., 120 degrees Celsius), and temperature T8 is higher than a predetermined temperature TP7 (first predetermined temperature, e.g., 95 degrees Celsius), the control unit 11 provides a waiting period during which it stops supplying power to the heater 9. The control unit 11 continues the waiting period until the detected temperature falls below the predetermined temperature TP8 (second predetermined temperature, e.g., 95 degrees Celsius). In the example shown in Figure 8D, the case where predetermined temperatures TP7 and TP8 are the same is illustrated, but they may be different temperatures. When the detected temperature falls below the predetermined temperature TP8, the control unit 11 terminates the waiting period and executes a heating and cooking process including a temperature increase step and a temperature control step.

The example shown in Figure 8D is an automated cooking process. Unlike the examples shown in Figures 8A to 8C, the cooking process ends when the predetermined heating time, automatically determined by the control unit 11, is reached, starting from the beginning of the cooking process.

As shown in Figures 8C and 8D, by providing a waiting period during which the heater 9 is not energized, unlike the case without a waiting period as shown in Figure 8B, the food can be heated more strongly during the heating process, improving the quality of the food. Furthermore, by setting the predetermined temperatures TP6 and TP8 lower than the set temperatures TS7 and TS8, respectively, a sufficiently long heating process can be ensured, making it easier to heat the food more strongly.

In the example shown in Figure 8C, the countdown starts at the beginning of the cooking menu, so the total cooking time is not longer than when no waiting time is included. Therefore, the notification indicating an extension of the cooking time, as shown in Figure 7, is not displayed. In the example shown in Figure 8D, cooking ends when a predetermined heating time has elapsed from the start of the heating process, so the total cooking time is longer than when no waiting time is included. Therefore, the control unit 11 displays a message on the operation display unit 6 indicating that the cooking time may be extended, as shown in Figure 7.

In this embodiment, the heating appliance 2 executes a heating process without any waiting time, even if the detected temperature at the start of the cooking menu is high, for cooking menus different from the pressure cooking menu and simmering menu described above. Here, the classification of heating processes according to the cooking menu in the heating appliance 2 will be explained using Table 1 below.

Table 1 shows the classification of cooking processes according to the menu.

Table 1 classifies the cooking menus into two patterns: "Group A" and "Group B".

Examples of cooking menus in Group A include pressure cooking menus ("pressure cooking" / "pressure steaming," etc.) and "stewing." "Pressure steaming" is a cooking method in which ingredients are steamed using steam while the inside of container 4 is under pressure.

Cooking methods belonging to Group B include "steaming," "simmering," and "stir-frying." "Steaming" is a method of cooking ingredients using steam generated by heating and evaporating water from the inside of container 4. "Simmering" is a method of cooking ingredients by boiling them down, and is mainly used as a finishing touch after another heating method has been performed. "Stir-frying" is a method of cooking ingredients by stir-frying them at high temperatures (e.g., 180 degrees Celsius).

For the cooking menus in Group A, the "Overview" column should state, "Wait for the temperature to drop to the predetermined level before starting power supply." This indicates that a heating and cooking process with a waiting time (referred to as the "High-Temperature Sequence" in Table 1) is performed. The "High-Temperature Sequence" refers to a "high-temperature specific sequence" used when the temperature is higher than the predetermined level at the start of cooking, and it employs a different sequence control than when the temperature is below the predetermined level. It has multiple patterns. Specifically, it includes a heating and cooking process with a waiting time, and if cooking starts at a temperature higher than the first predetermined level, power to the heater 9 is supplied only after the temperature drops to the second predetermined level.

The "High-Temperature Sequence Threshold Temperature" column shows the threshold temperature for the high-temperature sequence. Table 1 lists both the first predetermined temperature for determining whether or not to include a waiting period, and the second predetermined temperature for determining whether or not to end the waiting period (i.e., the case where the first and second predetermined temperatures are the same is illustrated). For pressure cooking menus, the high-temperature sequence threshold temperature is predetermined temperature TP10 (e.g., 80 degrees Celsius), and for simmering menus, the high-temperature sequence threshold temperature is predetermined temperature TP11 (e.g., 95 degrees Celsius).

In the cooking menus of Group A, there are cases where the cooking time is extended due to the inclusion of a waiting time (e.g., pressure cooking menus) and cases where it is not extended (e.g., simmering menus). If the cooking time is extended, it is sufficient to notify the user of the extended cooking time as shown in Figure 7. If the cooking time is not extended, notification of the extension is not required.

For cooking menus in Group B, there is no high-temperature sequence; regardless of the detected temperature at the start of the cooking menu, the heating process is executed without any waiting time. The "steaming," "simmering," and "stir-frying" menus included in Group B are less affected by the short heating time in the cooking process. These cooking methods involve actively heating by minimizing the OFF time of the heater 9 in the temperature control system, rather than relying on temperature control (maintaining the container 4 at the target temperature). Therefore, the heating process has less impact. As a result, by eliminating waiting time in the heating process, it is possible to prevent unnecessary prolongation of cooking time while achieving the desired results for the ingredients.

Furthermore, for cooking menus in Group B, if the detected temperature at the start of cooking is extremely high, the cooking process may not be accepted (e.g., "steaming"), while in some cases, cooking may be accepted regardless of whether the detected temperature at the start of cooking is high or not (e.g., "simmering" or "stir-frying").

According to the classification method for cooking menus shown in Table 1, by differentiating between a heating process with a waiting time (with a high-temperature sequence: Group A) and a heating process without a waiting time (without a high-temperature sequence: Group B) depending on the purpose and specifications of the cooking menu, it is possible to perform heating appropriate for each menu. This allows for achieving the desired results for the ingredients.

Here, if the cooking menu selected by the user is a scheduled cooking option where the cooking time for the ingredients can be specified, a different control method may be executed. Specifically, even if the detected temperature at the time the cooking menu is selected on the operation display unit 6 is higher than a predetermined temperature, if it is determined that there is sufficient time before the start of the heating process (i.e., if the predetermined conditions are met), a heating process without a waiting time can be executed, as a certain length of time for the heating process can be secured. Alternatively, even if a waiting time is added, the completion of the heating process will not be delayed beyond the scheduled time, so no indication of extended cooking time is displayed. Whether or not to add a waiting time in scheduled cooking may be determined by considering arbitrary parameters such as the time from the time the cooking menu is selected to the completion time, the heating time in the heating process, and temperature information such as the detected temperature and set temperature.

During the waiting period, other components may be operated as long as the heater 9 is not powered. For example, during the waiting period, the stirring blades 5 may be operated to perform a "stirring process" to stir the ingredients. An example of performing the stirring process will be explained using Figure 9.

Figure 9 is a schematic diagram showing an example of control when the stirring process is performed during the waiting time.

In the example shown in Figure 9, the control unit 11 performs a stirring process and a non-stirring process during the waiting period. During the stirring process, the stirring blades 5 are operated to stir the ingredients. During the non-stirring process, the stirring blades 5 are not operated, and the ingredients are not stirred (only waiting).

This type of control allows for rapid and uniform temperature distribution between the ingredients and the container 4 by stirring them during the stirring process. This improves the accuracy of the temperature detected by the temperature sensor 7, regardless of the position of the heater 9 or temperature sensor 7, and also reduces waiting time. For example, even if the ingredients are hard, the stirring process loosens them, allowing the seasoning liquid to permeate the entire dish without heating, which helps prevent the ingredients from falling apart during cooking. Furthermore, by including a non-stirring phase after the stirring process and waiting for a predetermined time, the accuracy of the temperature detected by the temperature sensor 9 can be further improved by waiting until the temperature of the container 4 stabilizes.

In the stirring process shown in Figure 9, the stirring blades 5 may be operated in any manner, such as continuously or intermittently, and the rotation speed and direction of the stirring blades 5 may also be set arbitrarily. The timing of the stirring process is not limited to the start of the waiting period, but may be performed at any time during the waiting period. The stirring and non-stirring processes are not limited to being performed only once each, but may each be performed multiple times.

(Effects/Mechanisms)
As described above, the heating cooker 2 of this embodiment includes a container 4 for storing ingredients, a main body 8 for storing the container 4, a lid 10 positioned above the container 4 that can be opened and closed, a heater 9 (heating unit) for heating the container 4, a temperature sensor 7 (temperature detection unit) for detecting the temperature, a control unit 11 that controls the heater 9 based on the temperature detected by the temperature sensor 7, and an operation display unit 6 for the user to set and operate a cooking menu. When the first cooking menu (cooking menus of group A and group B) set on the operation display unit 6 is started, the control unit 11 provides a waiting time during which it stops supplying power to the heater 9 until the detected temperature falls to or below a second predetermined temperature (TP10, TP11), and then starts supplying power to the heater 9 to perform a heating cooking process that heats to a predetermined set temperature according to the first cooking menu.

With this type of heating device 2, if the temperature is high at the start of the first cooking menu, a waiting period is provided during which the power supply to the heater 9 is stopped, allowing the temperature of the container 4 to drop below a predetermined temperature before starting the heating process. This allows for a longer heating phase during the heating process, where the heater 9 is continuously powered. This accelerates the heating of the ingredients and improves the quality of the food prepared using the first cooking menu.

Furthermore, in the heating appliance 2 of this embodiment, if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature (TP10, TP11), the control unit 11 executes the heating process without a waiting time. With such a heating appliance 2, if the temperature is low at the start of the first cooking menu, the heating process naturally allows for a longer heating time. By eliminating the waiting time, it is possible to prevent unnecessary prolongation of cooking time while achieving a good result.

Furthermore, the heating appliance 2 of this embodiment has a pressure cooking function that creates a pressure state higher than atmospheric pressure inside the container 4 sealed by the lid 10, and the first cooking menu includes pressure cooking menus (group A cooking menus) that utilize the pressure cooking function. With such a heating appliance 2, by including pressure cooking menus, which are greatly affected by high temperatures at the start of the cooking menu, in the first cooking menu, the quality of the ingredients can be effectively improved.

Furthermore, in the heating appliance 2 of this embodiment, when the control unit 11 executes a second cooking menu (cooking menus in groups C and D) that is different from the first cooking menu, it executes the heating process without a waiting time, regardless of the temperature detected at the start of the cooking menu. With such a heating appliance 2, for menus where the influence of high temperatures at the start of the cooking menu is minimal, it becomes possible to execute the heating process without a waiting time.

Furthermore, in the heating appliance 2 of this embodiment, the second cooking menu includes a low-temperature cooking menu for cooking ingredients at a low temperature, a steaming menu for steaming ingredients, a stir-frying menu for sautéing ingredients, and a simmering menu for simmering ingredients. With such a heating appliance 2, menus that are less affected by high temperatures at the start of the cooking process can be included in the second cooking menu. Note that the second cooking menu is not limited to including all of the low-temperature cooking, steaming, stir-frying, and simmering menus; it may include at least one of them.

Furthermore, in the heating appliance 2 of this embodiment, the heating process includes a heating step that raises the temperature detected by the temperature sensor 7 to a set temperature, and a temperature control step that maintains the detected temperature at the set temperature. With such a heating appliance 2, by providing a waiting time during the first cooking menu, the heating step in the heating process can be extended.

Furthermore, the heating appliance 2 of this embodiment is equipped with an operation display unit 6 (notification unit) for notifying the user. When the control unit 11 executes a first cooking menu with a waiting time, it causes the operation display unit 6 to display a notification, such as one indicating an extension of the cooking time. Such a heating appliance 2 improves the usability of the appliance by informing the user that the cooking time will be longer. Note that the displayed content is not limited to content indicating an extension of the cooking time; any content related to the waiting time may be displayed. For example, "Cooling," "Standby," "Waiting for Temperature Drop," etc., may be displayed on the operation display unit 6. Also, while the operation display unit 6 of this embodiment serves as both an operation unit and a notification unit, it is not limited to this configuration; the operation unit and notification unit may be provided separately.

Furthermore, in the heating appliance 2 of this embodiment, the control unit 11 omits notification even when executing the first cooking menu with a waiting time, if predetermined conditions are met (in the case of cooking menus in group B, or in the case of scheduled cooking). With such a heating appliance 2, by controlling the execution/omission of notification suggesting an extension of cooking time depending on whether predetermined conditions are met, it becomes possible to execute notification at appropriate times.

Furthermore, in the heating appliance 2 of this embodiment, the predetermined conditions include the condition that the first cooking menu is a scheduled cooking setting. With such a heating appliance 2, it becomes possible to control the system so that the notification suggesting an extension of the cooking time is omitted when it is a scheduled cooking setting.

Furthermore, in the heating appliance 2 of this embodiment, the temperature sensor 7 is provided in the main body 8 and detects the temperature of the container 4. With this type of heating appliance 2, by detecting the temperature of the container 4, the temperature of the food stored in the container 4 can be estimated with high accuracy.

Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is lower than the set temperature. Such a heating appliance 2 allows for more reliable heating of the food, making it easier to heat the ingredients thoroughly.

Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is the same as the first predetermined temperature (Figures 8C and 8D). Such a heating appliance 2 allows for the implementation of a simple control program.

Furthermore, in the heating appliance 2 of this embodiment, the second predetermined temperature is lower than the first predetermined temperature (Figures 6C and 6D). With such a heating appliance 2, the detected temperature can be lowered to a lower temperature after a waiting period, allowing for a longer heating process.

Furthermore, the cooking appliance 2 of this embodiment is further equipped with a stirring blade 5 (stirring element) for stirring the ingredients stored in the container 4. The control unit 11 performs a stirring process by operating the stirring blade 5 during the waiting time. With this type of cooking appliance 2, stirring the ingredients during the waiting time reduces the temperature difference between the ingredients and the container 4, improving the accuracy of the temperature detected by the temperature sensor 7 and shortening the waiting time.

Furthermore, in this embodiment, the control unit 11 of the cooking appliance 2 performs a stirring process and a non-stirring process during the waiting time, stopping the stirring blades 5 (stirring body) after the stirring process. With this type of cooking appliance 2, it is possible to wait until the temperature of the container 4 stabilizes, further improving the accuracy of the temperature detected by the temperature sensor 9.

In the above embodiment, the case where the cooking appliance 2 does not have a cooling means and the container 4 cools naturally during the waiting time was described. However, the invention is not limited to this case. The cooking appliance 2 may be configured to have a cooling means (such as a fan or Peltier element), and the container 4 may be forcibly cooled from the outside by operating the cooling means during the waiting time. This can shorten the cooking time.

This disclosure is fully described in relation to preferred embodiments with reference to the accompanying drawings, but various variations and modifications will be obvious to those skilled in the art. Such variations and modifications should be understood as being included within the scope of the invention as defined in the accompanying claims. Furthermore, variations in combinations and sequences of elements in each embodiment can be realized without departing from the scope and spirit of this disclosure.

By appropriately combining various modifications of the above embodiment, the effects of each modification can be achieved.

This disclosure is applicable to any cooking appliance used for heating and cooking food.

2. Cooking appliance 4. Container 6. Operation display unit 7. Temperature sensor 8. Main unit 9. Heater 10. Lid 11. Control unit

Claims (14)

A container for storing food ingredients,
The main body that houses the aforementioned container,
A lid that is positioned above the container and can be opened and closed,
A heating unit for heating the aforementioned container,
A temperature detection unit that detects temperature,
A control unit that controls the heating unit based on the temperature detected by the temperature detection unit,
It includes an operating unit for the user to set and operate the cooking menu,
A cooking appliance in which, if the detected temperature when the power supply to the heating unit is stopped at the start of the first cooking menu set by the operation unit is at or above a first predetermined temperature, the control unit adds a waiting period during which the power supply to the heating unit is stopped until the detected temperature falls below a second predetermined temperature, before starting the heating cooking process in which the power supply to the heating unit is started and the appliance is heated to a predetermined set temperature according to the first cooking menu, and then executes the first cooking menu . The heating appliance according to claim 1, wherein the control unit executes the heating process without the waiting time if the detected temperature at the start of the first cooking menu is lower than the first predetermined temperature. The container, sealed with the aforementioned lid, has a pressure cooking function that creates a pressurized state inside the container that is higher than atmospheric pressure,
The heating appliance according to claim 1, wherein the first cooking menu includes a pressure cooking menu using the pressure cooking function. The heating appliance according to claim 1, wherein, when the control unit executes a second cooking menu different from the first cooking menu, it executes the heating process without the waiting time, regardless of the detected temperature at the start. The heating appliance according to claim 4, wherein the second cooking menu includes at least one of the following: a low-temperature cooking menu for cooking the ingredients at a low temperature, a steaming menu for steaming the ingredients, a stir-frying menu for sautéing the ingredients, and a simmering menu for simmering the ingredients. The heating cooking process includes a heating step of raising the detected temperature to the set temperature and a temperature control step of maintaining the temperature at the set temperature, as described in claim 1. It is equipped with a notification unit to inform the user,
The heating appliance according to claim 1, wherein the control unit causes the notification unit to issue a notification when executing the first cooking menu which includes the waiting time. Even when the control unit executes the first cooking menu which includes the waiting time, if the predetermined conditions are met, the notification will be omitted .
The heating appliance according to claim 7 , wherein the predetermined conditions include the condition that the first cooking menu is a scheduled cooking . The heating appliance according to claim 1, wherein the temperature sensing unit is provided in the main body and detects the temperature of the container. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the set temperature. The heating appliance according to claim 1, wherein the second predetermined temperature is the same as the first predetermined temperature. The heating appliance according to claim 1, wherein the second predetermined temperature is lower than the first predetermined temperature. The container further comprises a stirring device for stirring the ingredients stored in the container,
The heating appliance according to claim 1, wherein the control unit performs a stirring step of operating the agitator during the waiting time. The heating appliance according to claim 13 , wherein the control unit performs the stirring step and a non-stirring step of stopping the agitator after the stirring step during the waiting time.