KR102270467B1 - Cooking utensil and cooking control method thereof - Google Patents

Abstract

The present application relates to a cookware including a pot body, a cover, a negative pressure device and a positive pressure device, and in the cooking process of the cookware, determining the current stage of the cookware in a cooking step including a heating step, a boiling step, and a steaming step and when the cooking utensil is in the heating step, a bumping phenomenon occurs in the cooking compartment by controlling the negative pressure device and the positive pressure device to change the pressure in the cooking compartment between the first pressure and the second pressure. Disclosed is a cooking control method comprising the step of doing so.

Description

Cooking utensil and cooking control method thereof

Cross-Citation to this Application

This application was filed by Foshan Shunde Media Electric Appliance Manufacturing Co., Ltd. on June 29, 2017, and the title of the invention is “Cooking Utensils and Cooking Control Methods Thereof” and has priority to the application with Chinese Application No. “201710514792.8” claim

technical field

The present application relates to the technical field of kitchen appliances, and more particularly, to a cooking control method of a cooking appliance and the cooking appliance.

In the related art, cookware such as an electric rice cooker is easily lost in the air by leaking moisture from the rice through the steam outlet in the process of cooking rice because the steam outlet is usually in direct communication with the atmosphere. Therefore, the rice shrinks, becomes hard, and does not rise, affecting the taste of the rice.

In addition, there is a problem that rice grains stick together during the cooking process, which affects the taste of rice.

The present application intends to solve one of the technical problems in the above technology to a certain extent. To this end, a first object of the present application is to provide a cooking control method of a cooking utensil that sufficiently satisfies the needs of a user by significantly improving the taste of rice cooked by the cooking utensil.

A second object of the present application is to provide a cooking utensil.

A third object of the present application is to provide a storage medium.

In order to achieve the above object, according to a first aspect of the present application, there is provided a cooking control method of a cooking appliance, wherein the cooking appliance moves between a closed position and an open position, a pot body having a cooking chamber with an open upper part. A cover that is possibly installed on the pot body, a negative pressure device for vacuum pumping the cooking compartment so that a negative pressure is formed in the cooking compartment when the cooking compartment is closed, and the cooking utensil by starting at a different time from the negative pressure device and sealing the cooking compartment and a static pressure device for generating a positive pressure in the cooking chamber during a temporary heating operation, wherein the cooking control method includes a heating step, a boiling step, and a steaming step in the cooking process of the cooking device. determining the current stage; and when the cooking appliance is in the heating stage, by controlling the negative pressure device and the positive pressure device to change the pressure in the cooking compartment between a first pressure and a second pressure smaller than a second pressure, which is a standard atmospheric pressure, and causing a bumping phenomenon to occur within.

The cooking control method of the cookware according to the embodiment of the present application determines the current cooking stage of the cookware during the cooking process of the cookware, and controls the negative pressure device and the positive pressure device when the cookware is in the heating stage to increase the pressure in the cooking chamber. By controlling the change between the first pressure and the second pressure, a bumping phenomenon occurs in the cooking chamber. In this way, the pressure difference and external airflow are used in the heating stage to realize Dolby in the cooking chamber, solving the problem of rice grains sticking together during the cooking process, and effectively preventing the rice from lumping, improving the taste of rice. In addition, by controlling the air pressure in the cooking chamber by using a negative pressure device and a positive pressure device, the air pressure in the cooking room is alternately switched in two states by satisfying the air pressure requirements required for absorption, boiling, and steaming stages during the steaming process, so that the rice rises and rises. In addition to improving the taste of rice, it is possible to sufficiently satisfy the user's needs by reducing the decrease in food moisture due to the loss of steam.

When the cooking utensil is in the boiling and/or steaming stage, the constant pressure device and the heating device of the cooking utensil are controlled so that the pressure in the cooking chamber is changed between a second pressure and a third pressure smaller than the third pressure. Control.

When the cooking appliance is in the heating stage, the constant pressure device is controlled so that the cooking compartment is sealed, the negative pressure device is controlled to vacuum pump the cooking compartment, and the pressure in the cooking compartment reaches the first pressure. When the negative pressure device is controlled to stop vacuum pumping, the positive pressure device is controlled so that air flows into the cooking compartment so that the pressure in the cooking compartment rises to the second pressure, and the negative pressure bumping phenomenon in the cooking compartment is repeated in this way make this happen

When the cooking appliance is in the boiling step and/or the steaming step, the constant pressure device is controlled so that the cooking chamber is in a closed state, the heating device is controlled to perform a heating operation, and the pressure in the cooking chamber is When the third pressure is reached, the static pressure device is controlled so that air flows into the cooking compartment so that the pressure in the cooking compartment is lowered to the second pressure, and thus, the static pressure bumping phenomenon occurs in the cooking compartment repeatedly.

When the cooking utensil is in the heating stage, when the temperature of rice and water in the cooking compartment reaches a preset temperature, the constant pressure device is controlled so that the cooking compartment is in a closed state, and the negative pressure device is controlled to open the cooking compartment vacuum pump.

The preset temperature is 65-75° C., the first preset pressure is 60-80 KPa, and the third preset pressure is 105-130 KPa.

In order to achieve the above object, according to a second aspect of the present application there is provided a cookware, the cooker comprising: a pot body having an open cooking compartment at the top; a cover installed on the pot body to be movable between a closed position and an open position; a negative pressure device for vacuum-pumping the cooking compartment so that a negative pressure is formed in the cooking compartment when the cooking compartment is sealed; a heating device for heating the cookware; a positive pressure device that is started at a time different from that of the negative pressure device and seals the cooking compartment to form a positive pressure in the cooking compartment when the heating device is heated; and determining the current cooking stage of the cooking utensil in the cooking process of the cooking utensil, and controlling the negative pressure device and the positive pressure device when the cooking utensil is in the heating stage, so that the pressure in the cooking chamber is the standard atmospheric pressure. and a control module configured to cause a bumping phenomenon to occur in the cooking chamber by controlling the change between the first pressure and the second pressure, which are smaller than the pressure.

The cookware according to the embodiment of the present application determines the current cooking stage of the cookware through the control module in the cooking process, and sets the negative pressure device and the positive pressure device in the cooking chamber to the first pressure and the second pressure when the cookware is in the heating stage. By controlling the pressure to change between the two pressures, a bumping phenomenon occurs in the cooking chamber. This improves the taste of rice by effectively preventing rice grains from sticking together during the cooking process by realizing Dolby in the cooking chamber by using the pressure difference and external airflow in the heating stage. In addition, by controlling the air pressure in the cooking chamber using a negative pressure device and a positive pressure device, the air pressure requirements required for absorption, boiling, and steaming stages of food are satisfied in the steaming process. In addition to improving the taste of rice, it is possible to sufficiently satisfy the user's needs by reducing the decrease in food moisture due to the loss of steam.

When the cooking appliance is in the boiling stage and/or steaming stage, the control module controls the constant pressure device and the heating device to change the pressure in the cooking chamber between a second pressure and a third pressure smaller than the third pressure. used to control as much as possible.

When the cooking appliance is in the heating stage, the control module controls the constant pressure device to keep the cooking chamber in a closed state, controls the negative pressure device to vacuum pump the cooking chamber, and the pressure in the cooking chamber is the second When the first pressure is reached, the control module controls the negative pressure device to stop vacuum pumping, and controls the positive pressure device to allow air to flow into the cooking compartment so that the pressure in the cooking compartment rises to the second pressure, as described above. It is used to repeatedly cause negative pressure bumping in the cooking chamber.

When the cooking utensil is in the boiling step and/or the steaming step, the control module controls the constant pressure device to keep the cooking chamber in a closed state, and controls the heating device to perform a heating operation, When the pressure in the cooking compartment reaches the third pressure, the control module controls the constant pressure device to allow air to flow into the cooking compartment so that the pressure in the cooking compartment decreases to the second pressure, and repeats in this way in the cooking compartment. It is used to cause the static pressure bumping phenomenon to occur.

The cooking utensil further includes a temperature sensing module for sensing the temperature of rice and water in the cooking chamber, and the control module is configured such that when the cooking utensil is in the heating stage, the temperature of the rice and water reaches a preset temperature. , is used to control the positive pressure device so that the cooking compartment is in a closed state, and to control the negative pressure device to vacuum pump the cooking compartment.

The preset temperature is 65-75° C., the first preset pressure is 60-80 KPa, and the third preset pressure is 105-130 KPa.

In order to achieve the above object, according to a third aspect of the present invention, there is provided a storage medium in which an application for implementing the cooking control method of the cooking appliance according to the first aspect is stored.

1 is a structural diagram of a cooking appliance according to an embodiment of the present application.
Figure 2 is a partial structural view of the cover of the cooking appliance according to an embodiment of the present application.
3 is a cross-sectional view of the structure of FIG. 2 .
4 is a cross-sectional view of a cooking appliance according to an embodiment of the present application.
5 is a schematic diagram of a cooking process of a cooking appliance according to an embodiment of the present application.
6 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present application.
7 is a flowchart of a cooking control method of a heating step of a cooking appliance according to an embodiment of the present application.
8 is a flowchart of a cooking control method of a boiling step of a cooking appliance according to an embodiment of the present application.
9 is a flowchart of a cooking control method of a steaming step of a cooking appliance according to an exemplary embodiment of the present application.

Hereinafter, embodiments of the present application will be described in detail, examples of the embodiments are shown in the accompanying drawings, and the same or similar reference numerals indicate the same or similar elements or elements having the same or similar functions. The embodiments described below in conjunction with the accompanying drawings are illustrative, are for interpreting the present application, and should not be understood as limiting the present application.

A cooking control method of a cooking appliance and a cooking appliance according to an embodiment of the present application will be described with reference to the drawings below.

First, a cooking appliance 100 according to an embodiment of the present application will be described with reference to FIGS. 1 to 4 . Here, the cooking appliance 100 may be an electric rice cooker, a pressure cooker, a saucepan, or the like.

1 to 4 , the cooking appliance 100 according to the embodiment of the present application includes a pot body 10 , a cover 20 , a negative pressure device 40 , and a positive pressure device 30 .

The pot body 10 defines a cooking chamber 11 having an open upper surface (the upper surface shown in FIG. 1 ), that is, the pot body 10 includes a cooking chamber 11 having an open upper portion. The cover 20 is pivotably connected to the pot body 10 and moves between a closed position and an open position to close or open the cooking chamber 11 . An air pumping port 21, an air outlet 22, and an air inlet 23 are installed in the cover 20, and the air pumping port 21 and the air inlet 23 communicate with the cooking chamber 11, respectively, and air The outlet 22 communicates with the air pumping port 21 .

Here, both the negative pressure device 40 and the positive pressure device 30 are installed in the cover 20 , and the negative pressure device 40 vacuums the cooking chamber 11 when the cooking chamber 11 is closed, so as to enter the cooking chamber 11 . A negative pressure is established, and the negative pressure device 40 and the positive pressure device 30 are started at different times. When vacuum pumping is required, the negative pressure device 40 communicates with the air pumping port 21 and the air outlet 22, and the negative pressure device 40 extracts the gas in the cooking chamber 11 from the air pumping port 21. , discharged to the outside of the cooking chamber 11 through the air outlet 22 . When a pressure increase is required, the static pressure device 30 communicates with the air inlet 23 so that the air outside the cooking chamber 11 flows into the cooking chamber 11 through the air inlet 23, so that the air pressure of the cooking chamber 11 is , and the condensed water in the cover 20 receives the high-speed airflow impact action to form a mist, flows into the cooking chamber 11, and washes the surface of the rice grains to maintain the humidity of the rice.

Accordingly, the cooking appliance 100 according to the embodiment of the present application controls the air pressure in the cooking chamber 11 using the negative pressure device 40 and the positive pressure device 30 to absorb, boil, and steam the food in the steaming process. It not only satisfies the required air pressure requirement, but also allows the air pressure in the cooking chamber 11 to be switched alternately in two states, so that the rice swells, the taste of rice is improved, and the phenomenon of decreasing food moisture due to loss of steam can be reduced.

As shown in FIG. 2 , the static pressure device 30 of the present application includes a closure part 31 , and the closure part 31 is movable between a closed position and an open position at an air inlet ( 23) is installed at the location. When the sealing part 31 is located in the closed position, the air inlet 23 is closed, and when the sealing part 31 is located in the open position, the air inlet 23 is opened.

By controlling the opening and closing of the air inlet 23 using the sealing part 31, the air outside the cooking chamber 11 flows into the cooking chamber 11 through the air inlet 23, thereby reducing the atmospheric pressure of the cooking chamber 11. Not only can the negative pressure device 40 prevent gas from flowing into the cooking chamber 11 from the air inlet 23 during operation, the cooking chamber 11 maintains a negative pressure state in the working state of the negative pressure device 40 . can be guaranteed to form.

2 and 3 , according to another embodiment of the present application, the static pressure device 30 further includes a driving assembly 32 , and the driving assembly 32 is installed in the cover 20 and includes a sealing part. It is connected to 31 to drive the closing part 31 to move between the closed position and the open position, and by using the driving assembly 32 to control the movement of the sealing part 31, the cooking appliance 100 can be automated. It not only improves the accuracy, but also prevents the user from getting burned by manually manipulating the sealing part 31, thereby improving the user's operating experience.

In some specific embodiments, the drive assembly 32 includes an electromagnet 321 and a pushrod 322 . The electromagnet 321 is installed on the cover 20 , and the push rod 322 is installed on the electromagnet 321 to be movable along the horizontal direction (the front-rear direction shown in FIG. 3 ), and one end of the push rod 322 . (The rear end shown in FIG. 3 ) can move the sealing part 31 .

As shown in FIG. 3 , in some embodiments, the mounting housing 24 is installed on the cover 20 and the sealing part 31 is formed in a sphere shape, and the mounting housing 24 is the cover 20 . is connected to and covers the upper part of the air inlet 23 . The mounting housing 24 covers one side (the rear side shown in FIG. 3 ) of the sealing part 31 to limit and protect the sealing part 31 .

The spherical sealing part 31 is movably installed in the mounting housing 24, and the spherical sealing part 31 falls into the air inlet 23 by gravity and the action of the push rod 322, and the air inlet (23) is sealed. The spherical sealing part 31 has a simple production method, so the production cost is low, and the sealing effect of the spherical sealing part 31 and the air inlet 23 is good, so the sealing part 31 seals the air inlet 23 . sealing properties are improved.

In some embodiments, the static pressure device 30 further comprises a support member 33 . The support member 33 is installed in the cover 20 , and a ventilation hole passing through the support member 33 is installed in the support member 33 along the axial direction of the air inlet 23 , and one end of the support member 33 is provided. is inserted into the air inlet 23 and the outer periphery of the support member 33 and the inner periphery of the air inlet 23 are hermetically combined. When the sealing part 31 is located in the sealed position, the inner periphery of the other end of the sealing part 31 and the support member 33 is contacted and sealed, and the support member 33 is installed at the air inlet 23 position to seal it. The portion 31 can effectively improve the sealing effect on the air inlet 23 .

Further, as shown in FIG. 3, the support member 33 includes an annular member 331 and a support 332, and the annular member 331 is formed to surround the air inlet 23 and is formed by an annular member ( A ventilation hole passing through the annular member 331 is formed in the central portion of the annular member 331 in the axial direction of the annular member 331 . The upper surface of the annular member 331 is provided with a concave recessed downwardly inward, and the support 332 is installed in the concave portion of the annular member 331 and is connected to the outer periphery of the annular member 331 . The support 332 may form an annular shape extending in the circumferential direction along the outer periphery of the annular member 331 .

As shown in FIG. 2 , according to the present application, the negative pressure device 40 may include a vacuum pump 41 and a connection pipe 42 as a vacuum device. The vacuum pump 41 is installed in the cover 20 , and the vacuum pump 41 communicates with the air pumping port 21 and the air outlet 22 through the connecting pipe 42 , respectively. When the vacuum pump 41 works, the gas in the cooking compartment 11 is discharged to the outside of the cooking compartment 11 through the connection pipe 42 by the pumping action of the vacuum pump 41, thereby forming a negative pressure in the cooking compartment 11 . That is, the negative pressure device forms a negative pressure in the cooking chamber by vacuum pumping the cooking chamber when the cooking chamber is closed. When the gas in the cooking chamber 11 escapes, water vapor in the gas in the connecting pipe 42 is condensed to form liquid water and returns to the cooking chamber 11 , thereby reducing water loss.

Here, the control performance is good in controlling the negative pressure condition of the cooking chamber 11 using the vacuum pump 41 , and the vacuum pump 41 is connected to the air pumping port 21 and the air outlet 22 using the connection pipe 42 . ) to improve the airtightness of the negative pressure device 40 and prevent gas leakage from affecting the negative pressure in the cooking chamber 11 .

According to a specific embodiment of the present application, as shown in FIG. 2 , the negative pressure device 40 further includes a solenoid valve 43 , and the solenoid valve 43 is connected to the cover 20 and connected to the connection pipe 42 . ) through the air pumping port 21 and the vacuum pump 41 are communicated. By controlling the communication and closing between the vacuum pump 41 and the air pumping port 21 by using the solenoid valve 43, it is ensured that the vacuum pump 41 can pump out steam smoothly, and the It is advantageous in controlling the air pressure in the cooking chamber 11 by preventing steam from leaking through the air pumping port 21 during operation.

A specific embodiment of the cooking appliance 100 according to an embodiment of the present application and a working process of the cooking appliance 100 will be described with reference to FIGS. 1 to 4 below.

1 to 4, the cooking appliance 100 of the present application is an electric rice cooker, and the electric rice cooker is a pot body 10, a cover 20, a negative pressure device 40 and a positive pressure device 30, The heating device 50 includes a control module 60 such as a control panel of the electric rice cooker.

An air pumping port 21 , an air outlet 22 and an air inlet 23 are installed in the cover 20 , and a negative pressure device 40 such as a vacuum device and a positive pressure device 30 are all installed in the cover 20 . do. The negative pressure device 40 communicates with the air pumping port 21 and the air outlet 22 , and the positive pressure device 30 communicates with the air inlet 23 .

The static pressure device 30 includes a spherical sealing part 31 , a driving assembly 32 , and a support member 33 . Here, the driving assembly 32 includes an electromagnet 321 and a push rod 322 . The support member 33 is installed at the air inlet 23 position, the electromagnet 321 is installed on the cover 20, and one end of the push rod 322 is movably connected to the electromagnet 321 and the other end is a sphere. It can be in contact with or separated from the sealing part 31 of the shape. The static pressure device 30 seals the cooking chamber to form a positive pressure in the cooking chamber when the heating device 50 heats.

The negative pressure device 40 such as a vacuum device includes a vacuum pump 41 , a connecting pipe 42 , and a solenoid valve 43 . The vacuum pump 41 communicates with the solenoid valve 43 and the air outlet 22 through the connecting tube 42 , and the solenoid valve 43 communicates with the air pumping port 21 through the connecting tube 42 . . When the cooking compartment is closed, the negative pressure device 40 vacuums the cooking compartment to form a negative pressure in the cooking compartment.

An electric rice cooker generally includes several steps such as an absorption step, a heating step, a boiling step, and a steaming step in the process of cooking rice.

The control module 60 determines the current cooking stage of the cooking utensil in the cooking process of the cooking utensil, and when the cooking utensil is in the heating stage, controls the negative pressure device 40 and the positive pressure device 30 to By controlling the pressure in the cooking compartment to change between a first pressure and a second pressure smaller than the second pressure, which is a standard atmospheric pressure, a bumping phenomenon occurs in the cooking compartment.

It should be described that, in the embodiment of the present application, the bumping phenomenon refers to sudden boiling phenomenon occurring in the cooking compartment due to a sudden change in pressure in the cooking compartment.

According to the present application, when the cooking appliance is in the boiling step and/or steaming step, the control module controls the constant pressure device and the heating device so that the pressure in the cooking chamber is smaller than the third pressure and the second pressure and the second pressure. 3 Used to control to change between pressures.

Specifically, the first pressure is a negative pressure, which is smaller than the standard atmospheric pressure and is, for example, 60 to 80 KPa. The second pressure is standard atmospheric pressure, for example 100 KPa. The third pressure is a static pressure, which is greater than the standard atmospheric pressure and is, for example, 105 to 130 KPa.

In other words, in the embodiment of the present application, the pressure in the cooking chamber is changed abruptly by starting or stopping the negative pressure device 40 and the positive pressure device 30 respectively at a preset time by the control module 60 . For example, when pumping the cooking chamber 11 in a negative pressure state using the negative pressure device 40, first, the push rod 322 is driven by the electromagnet 321 to leave the sealing part 31, and sealing The part 31 closes the vent hole by the action of gravity, at this time the air inlet 23 is in the closed state, the cooking chamber is in the closed state, and opens by controlling the solenoid valve 43 to open the vacuum pump 41 ) starts the operation and extracts the gas in the cooking compartment 11 until the cooking compartment 11 is in a negative pressure state, and discharges it to the outside of the cooking compartment 11 through the connecting pipe 42 and the air outlet 22 . When it is desired to increase the atmospheric pressure of the cooking chamber 11 by using the positive pressure device 30 , first, the solenoid valve 43 is controlled to close it, the negative pressure device stops vacuum pumping, and the drive assembly 32 closes it. The part 31 is driven to separate the support member 33 to open the air inlet 23, and air from the outside of the cooking compartment 11 is introduced into the cooking compartment 11 through the air inlet 23, and the cooking compartment ( 11) The atmospheric pressure in the interior rises to standard atmospheric pressure, and then the push rod 322 is driven to move through the electromagnet 321 to leave the sealing part 31, and the sealing part 31 is a vent hole by the action of gravity. At this time, the air inlet 23 is in a closed state, and the cooking chamber is in a closed state, and at the same time, the heating device 50 performs a heating operation to increase the pressure in the cooking chamber to a positive pressure.

According to the present application, when the cooking appliance is in the heating stage as shown in FIG. 5 , the control module 60 controls the constant pressure device 30 so that the cooking chamber 11 is in a sealed state, The negative pressure device 40 is controlled to vacuum pump the cooking chamber, and when the pressure in the cooking chamber reaches the first pressure, for example, 70 KPa, the control module 60 determines that the negative pressure device 40 is vacuum pumped. control to stop, and control the static pressure device 30 to allow air to flow into the cooking chamber, that is, drive the sealing part 31 through the drive assembly 32 to separate the support member 33 to the air inlet port. 23 is opened, and air from the outside of the cooking compartment 11 is introduced into the cooking compartment 11 through the air inlet 23 so that the pressure in the cooking compartment is increased to the second pressure. Allow negative pressure bumping to occur in the cooking chamber.

In other words, in the heating step, the negative pressure device and the positive pressure device are controlled to alternately change the pressure in the cooking compartment between negative pressure and zero-pressure, thereby causing negative pressure bumping in the cooking compartment to effectively prevent lumps of cooked rice. do.

As shown in FIG. 5 , in the present application, when the cookware is in the boiling step and/or the steaming step, the control module 60 controls the static pressure device 30 so that the cooking chamber is in a sealed state. and control the heating device 50 to perform a heating operation, heat water in the cooking compartment to generate steam to form a positive pressure in the cooking compartment, and control module when the pressure in the cooking compartment reaches the third pressure Reference numeral 60 controls the constant pressure device to allow air to flow into the cooking compartment to lower the pressure in the cooking compartment to the second pressure, and is used to repeatedly generate a static pressure bumping phenomenon in the cooking compartment.

In other words, by controlling the heating device and the static pressure device in the boiling step to alternately change the pressure in the cooking compartment between static pressure and no pressure, a positive pressure bumping phenomenon occurs in the cooking compartment, effectively preventing lumps of cooked rice. Alternatively, in the steaming step, a constant pressure bumping phenomenon occurs in the cooking compartment by controlling the heating device and the static pressure device to alternately change the pressure in the cooking compartment between static pressure and no pressure, thereby effectively preventing the cooked rice from forming lumps. In addition, by controlling the heating device and the static pressure device in the boiling or steaming step to alternately change the pressure in the cooking compartment between static pressure and no pressure, a positive pressure bumping phenomenon occurs in the cooking compartment, effectively preventing the cooked rice from forming lumps.

Therefore, in the present application, controlling the bumping phenomenon to occur in the cooking chamber may be any one of a heating step, a boiling step, and a steaming step, any two of these three steps, or all three steps may be

According to the present application, the cooking utensil further includes a temperature sensing module for sensing the temperature of rice and water in the cooking chamber, and the control module is configured such that when the cooking utensil is in the heating stage, the temperature of the rice and water is a preset temperature, For example, when 70° C. is reached, the positive pressure device is controlled so that the cooking compartment is closed, and the negative pressure device is controlled to vacuum pump the cooking compartment.

Specifically, the preset temperature may be 65 ~ 75 ℃, preferably 70 ℃.

Here, as shown in FIG. 5, the cooking appliance starts working or enters the heating stage after the absorption stage for a certain time is completed, and the temperature of the rice and water is greater than the second preset temperature, for example 100 ℃, or If the same, it is determined that the cooking appliance has entered the boiling step, and when the bottom temperature of the cooking chamber reaches a third preset temperature, it is determined that the cooking appliance has entered the steaming step.

In the embodiment of the present application, when the temperature of the rice and water reaches 70 ℃, that is, when the rice starts to gelatinization (糊化), it is started to control the bumping phenomenon to occur in the cooking chamber. That is, when the rice starts to be luxurious, it is controlled to prevent lumps, and by using a combination to prevent lumps in a plurality of cooking steps, the problem of lumping is effectively prevented, thereby improving the cooking effect.

In addition, other configurations and operations of the cooking appliance 100 according to the embodiment of the present application are well known to those skilled in the art, and thus will not be described in detail herein.

The cookware according to the embodiment of the present application determines the current cooking stage of the cookware through the control module during the cooking process, and controls the negative pressure device and the positive pressure device when the cookware is in the heating stage to reduce the pressure in the cooking chamber. By controlling to change between the first pressure and the second pressure, a bumping phenomenon occurs in the cooking chamber. This improves the taste of rice by effectively preventing rice grains from sticking together during the cooking process by realizing Dolby in the cooking chamber by using the pressure difference and external airflow in the heating stage. In addition, by controlling the atmospheric pressure in the cooking chamber using a negative pressure device and a positive pressure device, the food not only satisfies the atmospheric pressure requirements required for absorption, boiling, and steaming stages in the steaming process, but also changes the atmospheric pressure in the cooking chamber alternately in two states so that the rice swells It can increase and improve the taste of rice, and reduce the phenomenon of food moisture loss due to loss of steam, which can fully satisfy the user's needs.

6 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present application. Here, the cooking utensil may be the cooking utensil described in the above embodiment, such as an electric rice cooker, and the cooking utensil is installed on the pot body to be movable between a closed position and an open position, and a pot body having a cooking chamber with an open top. cover, a negative pressure device for vacuum pumping the cooking compartment so that a negative pressure is formed in the cooking compartment when the cooking compartment is closed, and the negative pressure device is started at a different time from the negative pressure device, and closes the cooking compartment so that the cooking utensil is heated in the cooking compartment It includes a static pressure device for creating a static pressure.

As shown in FIG. 6 , the cooking control method of the cooking appliance includes the following steps.

S1: In the cooking process of the cookware, a current stage of the cookware is determined in a cooking step including a heating step, a boiling step, and a steaming step.

According to the present application, as shown in FIG. 5 , the cooking appliance starts working or enters the heating stage after the absorption stage for a certain time is completed, and the temperature of the rice and water is a second preset temperature, for example 100 ℃ If greater than or equal to, it is determined that the cooking appliance has entered the boiling stage, and when the bottom temperature of the cooking chamber reaches a third preset temperature, it is determined that the cooking appliance has entered the steaming stage.

S2: When the cooking utensil is in the heating stage, by controlling the negative pressure device and the positive pressure device to change the pressure in the cooking compartment between the first pressure and the second pressure smaller than the second pressure, which is the standard atmospheric pressure, the bumping phenomenon in the cooking compartment is reduced. make it happen

It should be described that, in the embodiment of the present application, the bumping phenomenon refers to sudden boiling phenomenon occurring in the cooking compartment due to a sudden change in pressure in the cooking compartment.

According to the present application, the first pressure is a negative pressure, which is smaller than the standard atmospheric pressure and is, for example, 60 to 80 KPa. The second pressure is standard atmospheric pressure, for example 100 KPa. The third pressure is a static pressure, which is greater than the standard atmospheric pressure and is, for example, 105 to 130 KPa.

According to the present application, when the cooking utensil is in the heating stage as shown in FIG. 5 , a positive pressure device is controlled so that the cooking compartment is in a closed state, and a negative pressure device is controlled to vacuum pump the cooking compartment, When the pressure in the cooking compartment reaches the first pressure, for example 70 KPa, the negative pressure device controls the vacuum pumping to stop, and the positive pressure device controls the positive pressure device to allow air to enter the cooking compartment, i.e., drive the seal through the drive assembly. to release the support member to open the air inlet, and air from outside the cooking compartment is introduced into the cooking compartment through the air inlet, so that the pressure in the cooking compartment rises to the second pressure. Repeatedly, negative pressure bumping in the cooking compartment to cause the phenomenon to occur.

In other words, in the heating step, the negative pressure device and the positive pressure device are controlled to alternately change the pressure in the cooking compartment between negative pressure and no pressure, thereby causing negative pressure bumping in the cooking compartment to effectively prevent lumps of cooked rice.

Specifically, as shown in FIG. 7 , the cooking control method after the cooking appliance enters the heating step includes the following steps.

S11: The cookware enters the heating stage.

S12: Control the heating device to proceed with the heating operation.

S13: Detect the temperature of rice and water.

S14: Determine whether the temperature of the rice and water has reached a preset temperature, for example, 70°C. If it is reached, perform step S15, otherwise return to step S12.

S15: Control the negative pressure device to vacuum pump the cooking chamber.

In other words, when the cooking utensil is in the heating stage, when the temperature of the rice and water reaches a preset temperature, for example, 70 ° C., the positive pressure device is controlled so that the cooking chamber is in a closed state, and the negative pressure Control the device to vacuum pump the cooking chamber.

S16: When the pressure in the cooking compartment reaches a first pressure, for example, 80 KPa, a negative pressure in the cooking compartment is achieved.

S17: control the static pressure device to allow air to flow into the cooking compartment, that is, drive the sealing part through the driving assembly to detach the support member to open the air inlet, and to allow air from outside the cooking compartment to flow into the cooking compartment through the air inlet do.

S18: When the pressure in the cooking chamber rises to the second pressure, for example, no pressure, a negative pressure bumping phenomenon occurs in the cooking chamber, so that the rice starts to be luxurious and the cooked rice is effectively prevented from being lumped.

According to the present application, when the cooking utensil is in the boiling and/or steaming stage, the pressure in the cooking chamber is lower than the third pressure by controlling the constant pressure device and the heating device of the cooking utensil to obtain a second pressure and a third pressure. Controlled to change between pressures.

As shown in FIG. 5 , when the cooking appliance is in the boiling step and/or the steaming step, the constant pressure device is controlled so that the cooking chamber is in a closed state, and the heating device is controlled to proceed with the heating operation. The water in the cooking chamber is heated to generate water vapor to form a positive pressure in the cooking chamber, and when the pressure in the cooking chamber reaches the third pressure, the static pressure device is controlled to allow air to flow into the cooking chamber to increase the pressure in the cooking chamber. The pressure is lowered to the second pressure, and this is repeated so that a positive pressure bumping phenomenon occurs in the cooking chamber.

In other words, by controlling the heating device and the static pressure device in the boiling step to alternately change the pressure in the cooking compartment between static pressure and no pressure, a positive pressure bumping phenomenon occurs in the cooking compartment, effectively preventing lumps of cooked rice. Alternatively, in the steaming step, a constant pressure bumping phenomenon occurs in the cooking compartment by controlling the heating device and the static pressure device to alternately change the pressure in the cooking compartment between static pressure and no pressure, thereby effectively preventing the cooked rice from forming lumps. In addition, by controlling the heating device and the static pressure device in the boiling or steaming step to alternately change the pressure in the cooking compartment between static pressure and no pressure, a positive pressure bumping phenomenon occurs in the cooking compartment, effectively preventing the cooked rice from forming lumps.

Specifically, as shown in FIG. 8 , the cooking control method after the cooking appliance enters the boiling stage includes the following steps.

S21: The cookware enters the boiling stage.

S22: Control the heating device to proceed with the heating operation.

S23: Detect the temperature of rice and water.

S24: Determine whether the temperature of the rice and water has reached a preset temperature, for example, 105 ℃, when the temperature of the rice and water reaches 105 ℃, the pressure in the cooking chamber reaches about 130 KPa. If it is reached, step S25 is performed, otherwise it returns to step S22.

S25: When the positive pressure is achieved in the cooking compartment, the static pressure device is controlled to allow air to flow into the cooking compartment, that is, the sealing unit is driven through the driving assembly to release the support member to open the air inlet, and the air outside the cooking compartment is air Allow it to flow into the cooking chamber through the inlet.

S26: When the pressure in the cooking compartment is lowered to the second pressure, for example, no pressure, a positive pressure bumping phenomenon occurs in the cooking compartment, effectively preventing the cooked rice from being lumped in the boiling stage.

Specifically, as shown in FIG. 9 , the cooking control method after the cooking appliance enters the boiling stage includes the following steps.

S31: The cookware enters the steaming stage.

S32: Control the heating device to proceed with the heating operation.

S33: Detect the temperature of rice and water.

S34: Determine whether the temperature of the rice and water has reached a preset temperature, for example, 101 ℃, when the temperature of the rice and water reaches about 101 ℃, the pressure in the cooking chamber reaches about 105 KPa. If it is reached, step S35 is performed; otherwise, the flow returns to step S32.

S35: When a positive pressure is achieved in the cooking compartment, the positive pressure device is controlled to allow air to flow into the cooking compartment, that is, the sealing unit is driven through the driving assembly to release the support member to open the air inlet, and the air outside the cooking compartment is air Allow it to flow into the cooking chamber through the inlet.

S36: When the pressure in the cooking chamber is lowered to the second pressure, for example, no pressure, a positive pressure bumping phenomenon occurs in the cooking chamber, effectively preventing the cooked rice from being lumped in the steaming step.

Therefore, in the present application, controlling the bumping phenomenon to occur in the cooking chamber may be any one of a heating step, a boiling step, and a steaming step, any two of these three steps, or all three steps may be

In the embodiment of the present application, when the temperature of the rice and water reaches 70 ℃, that is, when the rice starts to be gelatinized, the control is started so that the bumping phenomenon occurs in the cooking chamber. That is, when the rice starts to become luxurious, the rice is controlled to prevent lumps, and when used in combination to prevent lumps in a plurality of cooking steps, the rice agglomeration problem is effectively prevented and the cooking effect is improved.

In the cooking control method of the cookware according to the embodiment of the present application, the current cooking stage of the cookware is determined during the cooking process of the cookware, and when the cookware is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the pressure in the cooking chamber. By controlling the change between the first pressure and the second pressure, a bumping phenomenon occurs in the cooking chamber. This improves the taste of rice by effectively preventing rice grains from sticking together during the cooking process by realizing Dolby in the cooking chamber by using the pressure difference and external airflow in the heating stage. In addition, by controlling the atmospheric pressure in the cooking chamber using a negative pressure device and a positive pressure device, the food not only satisfies the atmospheric pressure requirements required for absorption, boiling, and steaming stages in the steaming process, but also changes the atmospheric pressure in the cooking chamber alternately in two states so that the rice swells It is possible to sufficiently satisfy the user's needs by improving the taste of rice and reducing the decrease in moisture in the food due to loss of steam.

In addition, the present invention further provides a storage medium in which an application for implementing the cooking control method of the cooking utensil according to any of the above embodiments is stored.

Otherwise, the terms “first” and “second” are for the purpose of description only and should not be construed as suggesting relative importance or implying a quantity of technical features. Through this, the features of “first” and “second” may specify or imply that at least the corresponding feature is included. In the description of the present application, "plurality" refers to at least two, for example, may refer to two, three, etc. unless otherwise clearly defined or limited.

Any process or method description set forth in a flowchart or otherwise is to be understood as including modules, segments or portions of executable code of instructions that establish one or more logical functions or steps of a process, and is a preferred embodiment of the present application. The scope includes other implementation manners, which may differ from the order shown or described, and includes performing the functions in a manner in which the stated functions are basically realized simultaneously or in a reverse order, which is the technology to which embodiments of the present application pertain It will be understood by those of ordinary skill in the art.

Logic and/or steps described in flowcharts or otherwise may be understood, for example, as a list of executable sequences of instructions implementing logical functions, and specifically embodied in any computer readable medium to execute an instruction execution system, apparatus or It may be used in, or in combination with, a device (a computer-based system, a system including a processor, or other instruction execution system, a system capable of receiving and executing instructions from a device or device). As used herein, the term “computer-readable medium” may be used in any instruction execution system, apparatus, or apparatus capable of containing, storing, communicating, propagating, or transmitting a program, or in combination with such system, apparatus or apparatus. More specific examples (non-limiting list) of computer-readable media include electrical connections of one or more wires (electronic devices), portable computer cases (magnetic devices), random access memory (RAM), read-only memory (ROM), Erasable and programmable read-only memory (EPROM or flash memory), fiber optic devices, and portable CD-ROMs (CDROMs). In addition, the computer-readable medium may include paper or other suitable material on which the program can be printed. This is because, for example, the program can be obtained electronically by optical scans on paper or other material and processed for editing, interpretation, or other suitable manner if necessary, and then stored in a computer memory.

It should be understood that each part of the present application may be implemented in hardware, software, firmware, or a combination thereof. The plurality of steps or methods in the above embodiments may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, logical discrete circuits having logical gate circuits implemented using hardware or performing logical functions on data signals as in another embodiment, dedicated integrated circuits having suitable combinational logical gate circuits, programmable gates Arrays (PGAs), field programmable gate arrays (FPGAs), etc. may be realized in any one or combination of techniques known in the art.

A person skilled in the art will know that all or some of the steps included in the method according to the embodiment may be completed by instructing the relevant hardware through a program, and the program is stored in a computer-readable storage medium and the program is executed. It will be understood that one or a combination of the steps included in the method embodiments may be performed.

In addition, each functional unit in each embodiment of the present application may be integrated into one processing module, each unit may exist alone physically, or two or more units may be integrated into one module. The integrated module may be implemented in a hardware manner or may be implemented in a manner using a software function module. When the integrated module is implemented in a manner using a software function module and sold or used as an independent product, it may be stored in a computer-readable medium.

The aforementioned storage medium may include a read-only memory, a diskette, or a CD. Although the embodiment of the present application has been illustrated and described above, the embodiment is merely exemplary and is not intended to limit the present application, and those of ordinary skill in the art may change, modify, or modify the embodiment within the scope of the present application. , it will be understood that substitutions and variations are possible.

In the description of the present application, “center”, “longitudinal”, “transverse”, “length”, “width”, “thickness”, “top”, “bottom”, “before”, “after”, “ Left”, “Right”, “Vertical”, “Horizontal”, “Top”, “Bottom”, “Inner”, “Outer”, “Clockwise”, “Counterclockwise”, “Axial”, “Radial” ”, “circumferential direction”, etc. Terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings, and are only for convenience and brief illustration of the description of the present application, and the pointing device or element must have a specific orientation or It is not intended to suggest or imply assembly and operation in a particular orientation and should not be construed as a limitation on the present application.

In the present application, unless otherwise clearly defined or limited, "mounting", "connection", "connection", "fixed", etc. should be understood in a broad sense, for example, may be fixedly connected or detachably They may be connected or integrally connected, may be directly connected, may be indirectly connected through an intermediate medium, or may be communicated within two elements. A person of ordinary skill in the art may understand the above-mentioned terms as specific meanings of the present application according to specific circumstances.

In the present application, unless otherwise clearly defined or limited, the fact that the first feature is located “above” or “below” the second feature means that the first feature and the second feature are in direct contact, or the first feature and the second feature may be indirectly contacted through an intermediate medium. Also, that the first feature is located “above,” “above,” or “on the top” of the second feature means that the first feature may be positioned “immediately above” or “slanted above” of the second feature, or It may mean that the horizontal height of the first feature is higher than the second feature. that the first feature is located “below, “below,” or “under” the second feature means that the first feature may be positioned “immediately below” or “slanted down” of the second feature, or the first feature It may mean that the horizontal height of is lower than the second characteristic.

Although the embodiments of the present application have been shown and described above, the above-described embodiments are merely examples and should not be construed as limiting the present application, and for those skilled in the art, the above-described embodiments within the scope of the present application It should be understood that changes, substitutions, and modifications may be made to the embodiments.

100: cookware;
10: pot body; 11: galley;
20: cover; 21: air pumping port; 22: air outlet; 23: air inlet; 24: mounting housing;
30: static pressure device; 31: seal; 32: drive assembly; 321: electromagnet; 322: push rod; 33: support member; 331: annular member; 332: support;
40: negative pressure device; 41: vacuum pump; 42: connector; 43: solenoid valve;
50: heating device;
60: control module

Claims (13)

In the cooking control method of a cooking appliance,
The cooking utensil includes a pot body having a cooking compartment with an open upper part, a cover installed on the pot body movably between a closed position and an open position, and vacuum pumping the cooking compartment so that a negative pressure is formed in the cooking compartment when the cooking compartment is closed. and a positive pressure device for starting at a different time from the negative pressure device and for forming a positive pressure in the cooking compartment when the cooking appliance is heated by sealing the cooking compartment,
determining a current cooking stage of the cookware in a cooking step including a heating step, a boiling step, and a steaming step in the cooking process of the cooker; and
When the cooking appliance is in the heating stage, by controlling the negative pressure device and the positive pressure device to change the pressure in the cooking compartment between a first pressure and a second pressure smaller than a second pressure, which is a standard atmospheric pressure, in the cooking compartment step to cause the bumping phenomenon to occur; including,
When the cooking utensil is in the heating stage, when the temperature of rice and water in the cooking compartment reaches a preset temperature, the constant pressure device is controlled so that the cooking compartment is in a closed state, and the negative pressure device is controlled to open the cooking compartment vacuum pumping,
When the cooking utensil is in the boiling and/or steaming stage, by controlling the constant pressure device and the heating device of the cooking utensil, the pressure in the cooking chamber is changed between a second pressure and a third pressure smaller than the third pressure control as much as possible,
The cooking control method of the cookware, characterized in that the preset temperature is 65 ~ 75 ℃. According to claim 1,
When the cooking appliance is in the heating stage, the constant pressure device is controlled so that the cooking compartment is sealed, the negative pressure device is controlled to vacuum pump the cooking compartment, and the pressure in the cooking compartment reaches the first pressure. control the negative pressure device to stop vacuum pumping, and control the positive pressure device to allow air to flow into the cooking compartment so that the pressure in the cooking compartment rises to the second pressure, and repeats this to negative pressure in the cooking compartment to cause bumping,
Cooking control method of the cookware, characterized in that. According to claim 1,
When the cooking appliance is in the boiling step and/or the steaming step, the constant pressure device is controlled so that the cooking chamber is in a closed state, the heating device is controlled to perform a heating operation, and the pressure in the cooking chamber is When the third pressure is reached, the constant pressure device is controlled to allow air to flow into the cooking compartment, so that the pressure in the cooking compartment is lowered to the second pressure, and repeatedly in this way, a static pressure bumping phenomenon occurs in the cooking compartment ,
Cooking control method of the cookware, characterized in that. In the cooking utensil,
a pot body having a cooking chamber with an open top;
a cover installed on the pot body to be movable between a closed position and an open position;
a negative pressure device for vacuum-pumping the cooking compartment so that a negative pressure is formed in the cooking compartment when the cooking compartment is closed;
a heating device for heating the cookware;
a positive pressure device that is started at a time different from the negative pressure device and seals the cooking compartment to form a positive pressure in the cooking compartment when the heating device is heated; and
In the cooking process of the cooking utensil, the current cooking stage of the cooking utensil is determined, and when the cooking utensil is in the heating stage, the negative pressure device and the positive pressure device are controlled so that the pressure in the cooking chamber is higher than the standard atmospheric pressure second pressure. a control module configured to cause a bumping phenomenon to occur in the cooking chamber by controlling to change between a small first pressure and a second pressure; including,
Further comprising a temperature sensing module for sensing the temperature of the rice and water in the cooking chamber,
When the cooking appliance is in the heating stage, when the temperature of the rice and water reaches a preset temperature, the control module controls the constant pressure device so that the cooking chamber is in a closed state, and controls the negative pressure device to vacuum pumping the cooking chamber,
When the cooking appliance is in the boiling stage and/or steaming stage, the control module controls the constant pressure device and the heating device so that the pressure in the cooking chamber is lower than the third pressure between a second pressure and a third pressure. control to change
Cooking appliance, characterized in that the preset temperature is 65 ~ 75 ℃. 5. The method of claim 4,
When the cooking appliance is in the heating stage, the control module controls the constant pressure device to keep the cooking chamber in a closed state, controls the negative pressure device to vacuum pump the cooking chamber, and the pressure in the cooking chamber is the second When 1 pressure is reached, the negative pressure device is controlled to stop vacuum pumping, and the positive pressure device is controlled to allow air to flow into the cooking compartment to increase the pressure in the cooking compartment to the second pressure, and repeat the above to cause negative pressure bumping in the cooking chamber,
Cooking utensil, characterized in that. 5. The method of claim 4,
When the cooking appliance is in the boiling step and/or the steaming step, the control module controls the constant pressure device to keep the cooking chamber in an airtight state, and controls the heating device to perform a heating operation, When the pressure in the cooking compartment reaches the third pressure, the constant pressure device is controlled to allow air to flow into the cooking compartment so that the pressure in the cooking compartment is lowered to the second pressure, and repeating the above-described static pressure bumping phenomenon in the cooking compartment to cause this to happen
Cooking utensil, characterized in that. In the storage medium in which the application is stored,
The application executes the cooking control method of any one of claims 1 to 3,
A storage medium, characterized in that. delete delete delete delete delete delete

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