KR20210071076A - Control method of cooking appliance, cooking appliance and storage medium - Google Patents

Abstract

In the control method of the cooking appliance 100, the cooking appliance 100 and the storage medium, the cooking appliance 100 includes a heating unit 102, and the control method includes: obtaining a cooking time (S12); determining the heating power and heating time of the heating unit 102 according to a preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time (S14); and controlling the heating of the heating unit 102 according to the heating power and heating time of the heating unit 102 (S16).

Description

Control method of cooking appliance, cooking appliance and storage medium

This application claims the priority of the patent application with the application number 201911015772.1 filed with the Chinese Patent Office on October 24, 2019, and is incorporated herein by reference in its entirety.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the technical field of home appliances, and more particularly, to a method for controlling a cooking appliance, a cooking appliance, and a storage medium.

In the related art, the intelligence of cooking appliances is mainly implemented in terms of timing adjustment, precise control of valves or selection of multi-stage heating power and prevention of dry heating (cooking container burning), and the like, and a recipe that users can select is also provided. When a user selects and cooks a recipe built into the cooking device, the cooking device controls the heating power and time according to preset cooking parameters corresponding to the recipe. However, as life rhythms become faster as in modern times, not all users use the time set in the recipe. When the user selects the cooking time by user definition, how the product implements the heating power and time adjustment of the cooking appliance to ensure a delicious cooking experience is a technical problem that the product must solve in its interaction with the user.

SUMMARY Embodiments of the present invention provide a method for controlling a cooking appliance, a cooking appliance, and a storage medium.

An embodiment of the present invention provides a method for controlling a cooking appliance including a heating unit, the control method comprising:

obtaining a cooking time;

determining the heating power and heating time of the heating unit according to a preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time; and

and controlling the heating of the heating unit according to the heating power and heating time of the heating unit.

The method of controlling a cooking appliance according to an embodiment of the present invention distributes the heat power and heating time of a heating unit according to a preset relationship between a cooking index of food materials and a heating intensity and time and a cooking time, so that when a user selects various cooking times It is possible to ensure that the dishes cooked by the Edo cooking appliance reach a relatively desirable nutritional level, ensure a delicious experience of cooking ingredients, and improve the degree of interaction between the cooking appliance and the user.

In one embodiment, a plurality of duration ranges are set in the cooking appliance, and each of the duration ranges corresponds to one of the preset relationships, the preset relationship between the cooking index of the food material and the heating intensity and time, and the The step of determining the heating power and heating time of the heating unit according to the cooking time,

determining the preset relationship according to a duration range in which the cooking time is located; and

and determining the heating power and heating time of the heating unit according to the preset relationship.

Accordingly, it is possible to determine the heating power and heating time of the heating unit by quickly acquiring a preset relation corresponding to the duration range in which the cooking time is located.

In one embodiment, the heating unit is used to heat the cooking vessel, the heating time includes a first duration and a second duration, controlling the heating of the heating unit according to the heating power and heating time of the heating unit is,

controlling the heating unit to heat the cooking vessel according to a first thermal power;

obtaining an external temperature of the cooking vessel;

When the external temperature of the cooking vessel is higher than or equal to the set temperature, the cooking vessel is heated with a second thermal power to first perform the nutrient extraction step for the first duration and then boil again for the second duration. The step of controlling the heating unit so that the nutrient extraction step includes a step in which the temperature inside the cooking vessel is higher than or equal to the denaturation temperature of the food material inside the cooking vessel and lower than the boiling temperature of water, and the boiling step is the inside of the cooking vessel. a temperature of the same as the boiling temperature of water, wherein the second thermal power is smaller than the first thermal power, the set temperature is related to a denaturation temperature of the food material, and the second thermal power is a food ingredient cooking index and a heating intensity and It is a heat power determined according to the preset relationship of time and the cooking time.

Therefore, by setting the temperature, it is possible to set the time when the cooking appliance switches to low heat according to the type of food material, and by performing the nutrient extraction step and the boiling step in the following order, the overall texture of the cooked food material is better and the nutritional component is better It is excellent and satisfies the user's needs for nutrition and taste of food materials, and since the second thermal power is the thermal power determined according to the preset relationship between the food ingredient cooking index and the heating intensity and time and the cooking time, even if the user changes the cooking time You can cook nutritious, delicious and healthy dishes.

In one embodiment, the set temperature is related to the type of the cooking vessel, the control method,

determining the type of the cooking vessel according to the cooking vessel selection signal; and

and determining the set temperature according to the type of the cooking vessel.

Accordingly, the cooking appliance can be applied to more various cooking vessels, and it is possible to more accurately control the temperature.

In one embodiment, the control method comprises:

determining the type of the food material according to the food material selection signal; and

and determining the denaturation temperature of the food material according to the type of the food material, and further determining the set temperature.

Therefore, the temperature can be set more accurately, and the food material is healthier and the texture is better.

In one embodiment, the cooking appliance includes a temperature sensing probe, and the step of obtaining an external temperature of the cooking container includes:

and acquiring an external temperature of the cooking vessel through the temperature sensing probe.

Accordingly, it is more convenient to obtain the external temperature of the cooking vessel.

In one embodiment, the control method comprises:

and controlling the cooking appliance to be turned off when the external temperature of the cooking vessel is higher than or equal to a heating cutoff temperature set to prevent dry heating of the cooking vessel.

Accordingly, a safety problem caused by dry heating of the cooking container is prevented.

In one embodiment, the control method, performing the boiling step so that the total water loss rate of the broth of the food material does not exceed 35%; includes.

Therefore, it is possible to obtain the soft taste of meat and the fresh and fragrant sensory effect of the broth.

A cooking appliance according to an embodiment of the present invention includes: a heating unit for heating the cooking vessel; and obtaining a cooking time, determining a heating power and a heating time of the heating unit according to a preset relationship between a cooking index of the food material and a heating intensity and time and the cooking time, and heating the heating unit according to the heating power and heating time of the heating unit a controller for controlling the

The cooking appliance according to an embodiment of the present invention distributes the heating power and heating time of a heating unit according to a preset relationship between a cooking index of food materials and a heating intensity and time and a cooking time, so that even when a user selects various cooking times, the cooking appliance It allows the dishes cooked by the cooker to reach a relatively desirable nutritional level, guarantees a delicious experience of cooked ingredients, and improves the degree of interaction between the cooking appliance and the user.

In one embodiment, a plurality of duration ranges are set in the cooking appliance, each of the duration ranges corresponds to one of the preset relationships, and the controller is configured to preset the cooking time according to the duration range in which the cooking time is located. A set relationship is determined, and the heating power and heating time of the heating unit are determined according to the preset relationship.

Accordingly, it is possible to determine the heating power and heating time of the heating unit by quickly acquiring a preset relation corresponding to the duration range in which the cooking time is located.

In one embodiment, the heating unit is used to heat the cooking vessel, the heating time includes a first duration and a second duration, and the controller controls the heating unit to heat the cooking vessel with a first heat power. and obtaining the external temperature of the cooking vessel, and when the external temperature of the cooking vessel is higher than or equal to the set temperature, the cooking vessel is heated with a second heat power to first extract nutrients for the first duration and controlling the heating unit to perform the boiling step for the second duration again, wherein the nutrient extraction step is a step wherein the temperature inside the cooking vessel is higher than or equal to the denaturation temperature of the food material inside the cooking vessel and lower than the boiling temperature of water Including, wherein the boiling step includes a step in which the temperature inside the cooking container is the same as the boiling temperature of water, the second thermal power is smaller than the first thermal power, and the set temperature is related to the denaturation temperature of the food material, The second heating power is determined according to a preset relationship between the cooking index of the ingredients and the heating intensity and time and the cooking time.

Therefore, by setting the temperature, it is possible to set the time when the cooking appliance switches to low heat according to the type of food material, and by performing the nutrient extraction step and the boiling step in the following order, the overall texture of the cooked food material is better and the nutritional component is better It is excellent and satisfies the user's needs for nutrition and taste of food materials, and since the second thermal power is the thermal power determined according to the preset relationship between the food ingredient cooking index and the heating intensity and time and the cooking time, even if the user changes the cooking time You can cook nutritious, delicious and healthy dishes.

In an embodiment, the set temperature is related to the type of the cooking vessel, and the controller determines the type of the cooking vessel according to a cooking vessel selection signal, and determines the set temperature according to the type of the cooking vessel.

Accordingly, the cooking appliance can be applied to more various cooking vessels, and it is possible to more accurately control the temperature.

In an embodiment, the controller determines the type of the food material according to the food material selection signal, determines the denaturation temperature of the food material according to the type of the food material, and further determines the set temperature.

Therefore, the temperature can be set more accurately, and the food material is healthier and the texture is better.

In an embodiment, the cooking appliance includes a temperature sensing probe, and the controller acquires an external temperature of the cooking vessel through the temperature sensing probe.

Accordingly, it is more convenient to obtain the external temperature of the cooking vessel.

In one embodiment, the controller controls the cooking appliance to be turned off when the external temperature of the cooking vessel is higher than or equal to a heating cutoff temperature set to prevent dry heating of the cooking vessel.

Accordingly, a safety problem caused by dry heating of the cooking container is prevented.

In one embodiment, the controller performs the boiling step so that the total water loss rate of the broth of the ingredients does not exceed 35%.

Therefore, it is possible to obtain the soft taste of meat and the fresh and fragrant sensory effect of the broth.

In a computer-readable storage medium storing a computer program according to an embodiment of the present invention, when the program is executed by a processor, the steps of the control method of any of the above embodiments are implemented.

The computer-readable storage medium according to an embodiment of the present invention distributes the heating power and heating time of a heating unit according to a preset relationship between a cooking index of food materials and a heating intensity and time and a cooking time, so that when a user selects various cooking times It is possible to ensure that the dishes cooked by the Edo cooking appliance reach a relatively desirable nutritional level, ensure a delicious experience of cooking ingredients, and improve the degree of interaction between the cooking appliance and the user.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, in part which will become apparent from the description or may be understood through practice of the invention.

The above and/or additional aspects and advantages of the present invention will become more apparent and comprehensible by describing the embodiments in conjunction with the accompanying drawings, wherein:
1 is a flowchart of a control method according to an embodiment of the present invention.
2 is a schematic diagram of a module of a cooking appliance according to an embodiment of the present invention.
3 is a structural diagram of a cooking appliance according to an embodiment of the present invention.
4 is a schematic diagram of a matrix of specific heating intensities and times of an embodiment of the present invention.
Figure 5 is a schematic diagram showing the relationship between the cooking index and specific heating intensity and time of the embodiment of the present invention.
6 is another flowchart of a control method according to an embodiment of the present invention.
7 is a schematic diagram of another module of a cooking appliance according to an embodiment of the present invention.
8 is a schematic diagram of a cooking curve of a control method according to an embodiment of the present invention;
9 is another schematic diagram of a cooking curve of a control method according to an embodiment of the present invention.
10 is another schematic diagram of a cooking curve of a control method according to an embodiment of the present invention;
11 is a schematic diagram comparing a broth cooked by a cooking appliance according to an embodiment of the present invention and a broth cooked by a related art.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail, examples of which are shown in the accompanying drawings, and the same or similar reference numerals indicate identical or similar components or components having the same or similar functions. The embodiments described below in conjunction with the accompanying drawings are illustrative and are intended to interpret the present invention, and should not be construed as limiting the present invention.

In the embodiments of the present invention, the terms “first” and “second” are used for descriptive purposes only, and should not be construed as indicating or implying a relative importance or implying a quantity of technical features. Accordingly, features defined as “first” and “second” state or imply that they include one or more features. In the description of the embodiments of the present invention, the meaning of “plurality” refers to two or more, unless specifically defined otherwise.

In the description of the embodiment of the present invention, unless clearly defined or defined, terms such as “installation”, “connection to each other” and “connection” should be understood broadly, for example, fixedly connected or removable may be connected or may be integrally connected; may be mechanically coupled, electrically coupled, or in communication with each other; It may be directly connected, may be connected through an intermediate medium, the two components may be in communication with each other, or the two components may be in an interactive relationship. A person skilled in the art will be able to understand the specific meaning of the term in the present invention according to specific circumstances.

1 to 3 , an embodiment of the present invention provides a control method of a cooking appliance 100 including a heating unit 102, the control method comprising:

Step S12, obtaining a cooking time;

Step S14, determining the heating power and heating time of the heating unit 102 according to the preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time; and

Step S16, controlling the heating of the heating unit 102 according to the heating power and heating time of the heating unit 102; includes.

The control method according to the embodiment of the present invention may be implemented by the cooking appliance 100 according to the embodiment of the present invention. Specifically, referring to FIG. 2 , the cooking appliance 100 includes a heating unit 102 and a controller 104 , and the controller 104 is connected to the heating unit 102 . The controller 104 acquires the cooking time, determines the heating power and the heating time of the heating unit 102 according to a preset relationship between the cooking index of the food material, the heating intensity and time, and the cooking time, and the heating power of the heating unit 102 . The heating of the heating unit 102 is controlled according to the overheating time.

The control method and cooking device 100 according to the above embodiment distributes the heating power and heating time of the heating unit according to the preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time, thereby allowing the user to select various cooking times. Even in this case, it is possible to ensure that the dishes cooked by the cooking appliance reach a relatively desirable nutritional level, ensure a delicious experience of cooking ingredients, and improve the degree of interaction between the cooking appliance and the user.

Specifically, the cooking appliance 100 includes, but is not limited to, a gas range, an induction cooker, an electric ceramic cooker, an electric rice cooker, an electric steamer, and the like. In the illustrated embodiment, an embodiment of the present invention will be described with an example in which the cooking appliance 100 is a gas range. Referring to FIG. 3 , in the illustrated embodiment, the cooking appliance 100 includes a stove body 106 , a pot holder 108 and a stove top 110 , and a heat switch ( 114) and the timing switch 116 are installed, the stove top 110 is used as the heating unit 102 of the cooking appliance 100, the quantity of the stove top 110 is two, and each stove top 110 is It corresponds to one heat switch 114 . The pot holder 108 is installed on the surface of the stove body 106 , and the stove top 110 is exposed through an opening on the surface of the stove body 106 . Specifically, the stove top 110 includes an outer ring portion 118 and an inner ring portion 120 , and the gas injected by the outer ring portion 118 is combusted to form an outer ring thermal power, and the inner ring portion The gas injected by 120 is combusted to form an inner ring thermal power. During cooking, the cooking vessel is placed on the pot holder 108 , and the gas injected by the stove top 110 is combusted to form a flame to heat the cooking vessel. The thermal power switch 114 is connected to an execution module (the execution module includes a gas valve) of the cooking appliance 100 , and controls ignition, fire extinguishing, and thermal power control of the cooking appliance 100 , for example, an outer ring Controlling the heat and inner ring heat to simultaneously heat the cookware, or control the magnitude of the outer ring heat and inner ring heat, or extinguish the outer ring heat and maintain the inner ring heat to heat the cookware, or Controls the firepower and the extinguishing of the inner ring firepower. The size or output of the thermal power may be controlled through the flow rate of the gas, and the relationship between the size or output of the thermal power and the gas flow rate may be corrected and stored. The timing switch 116 may adjust a cooking start time of the cooking appliance 100 and may implement adjustment of a cooking reservation time. The control of the heat power and the reservation of the cooking start time may be transmitted to the cooking device 100 through a terminal capable of communicating with the cooking device 100 .

When the cooking device 100 is an induction cooker, the heating coil of the induction cooker may be used as the heating unit 102 , and when the cooking device 100 is an electric rice cooker, the electric heating plate or electric heating tube of the electric rice cooker is heated. It can be used as part 102 . In the case of another cooking appliance 100 , the magnitude or output of thermal power may be controlled by parameters such as current and voltage. Specifically, the execution module of the cooking appliance 100 controls the output of the heating unit 102 to control the thermal power. It may include an output control module for implementing regulation.

In step S12, the user may set the cooking time. Specifically, in the present embodiment, the cooking appliance 100 has an interactive interface, and a user may select a recipe through the interactive interface and set a cooking time of the corresponding recipe. In one example, the interactive interface includes a touch button through which the user can select a recipe and a corresponding cooking time. In another embodiment, the cooking time may be set by the user through a terminal in which wired or wireless communication is set with the cooking appliance 100 , and when the user selects a recipe and a corresponding cooking time in the terminal, the terminal is connected to the cooking appliance 100 . send to Terminals include, but are not limited to, mobile phones, tablet computers, personal computers, wearable smart devices, and other home appliances (eg, refrigerators, televisions, air conditioners, fans, dishwashers, microwaves, etc.).

In an embodiment of the present invention, the cooking index of the food material refers to a parameter that can be quantified and can reflect the nutritional index or sensory evaluation characteristic of the cooked food material. In one example, the cooking index of the food material may be a moisture loss rate of the food material. According to the study of the applicant, in order to secure the sensory effect of cooking, it is necessary to control the total moisture loss rate of the broth of the ingredients inside the cooking container to a range where the sensory effect of cooking is desirable. Specifically, the moisture loss rate of the ingredients does not exceed 35%. In this case, an excellent cooking sensory effect can be obtained, for example, the soft taste of meat and the fresh and fragrant sensory effect of the broth can be obtained, and the above effect can be obtained when the total water loss rate of the broth of the food material does not exceed 30%. is further improved, preferably, if the total water loss rate of the broth of the food material is maintained at 10%-30%, the effect is more preferable, for example, 30%, 25%, 15%, 10% or other It could be a loss rate. For broth cooking programs or broth cooking processes, the total water loss of the broth does not exceed 35%. Accordingly, a numerical value or a numerical range of the total moisture loss rate of food materials may be set in the cooking appliance 100 . Within a selectable range of the cooking time, the cooking appliance 100 may determine the heating power and heating time of the heating unit 102 according to a preset relationship between the total moisture loss rate of the food material, the heating intensity, and the time. In another example, the food ingredient cooking indicator may also be a nutritional indicator or sensory evaluation characteristic of other ingredients, and the nutritional indicator may be a water-soluble protein content, an amino acid content, a free fatty acid, etc., and the sensory evaluation characteristic may be a flavor of the cooked food, It may be sweetness, color, concentration, and the like.

In an embodiment of the present invention, the preset relationship between the ingredient cooking indicator and the heating intensity and time may be a functional relationship between the ingredient cooking indicator and the heating intensity and time. In addition, the heating intensity and time may be understood as a combination of a heating power corresponding to the corresponding food material cooking index and a set cooking time, and are a specific heating intensity and time corresponding to the corresponding food material cooking index. Referring to FIG. 4 , a matrix diagram may represent the relationship between the thermal power P and the set cooking time Tt at a specific heating intensity and time E*Tt. The specific heating intensity and time E*Tt=P1×t1+P2×t2+… +Pn×tn is the fire power matrix Tt=t1+t2+… +tn. In the example shown, since n=2, the specific heating intensity and time is E*Tt=P1×t1+P2×t2, Tt=t1+t2. In another example, n may be a natural number greater than two. In another embodiment, it is possible to represent the relationship between the heating power (P) and the set cooking time (Tt) at a specific heating intensity and time (E*Tt) in the manner of a vector, for example,

P=(P1, P2, ..., Pn); Tt=(t1, t2, ..., tn), E*Tt=P*Tt.

In the present embodiment, a functional relationship between a specific heating intensity and time may be calculated using the intuitive moisture loss rate of broth cooking as an index of cooking experience and effect of cooking ingredients. An example of the functional fit relationship between the specific heating intensity and time and the broth moisture loss rate is shown in FIG. 5 (the functional fit relationship between the moisture loss rate and the specific heating intensity and time is specifically corrected by simulating the actual use scenario of the cooking appliance 100 ) It can be stored in the cooking appliance 100 or the cooking appliance 100 can be obtained from the cloud server), and R2 represents a functional fit coefficient that is automatically output in the calculation process, and the value is close to 1. The higher the correlation, the better. Assuming that maintaining the water loss rate of 20% is an index for evaluating the sensory effect of soup cooking as desirable, 80kW·min is selected as a specific heating intensity and time (E*Tt), and the heating intensity and time matrix of FIG. 4 again Depending on the relationship, the overall distribution of various firepower and time must be performed. According to different sections of the total cooking time (Tt) set by the user, an example of a functional relationship for each section can be obtained as follows.

[0,60]min;Y1=k1x+b1 (1) Tt

[0,60]min;

[60,120]min;Y2=k2x+b2 (2) Tt

[60,120] min;

[120,180]min, 등을 얻을 수 있다.Y3=k3x+b3 (3) Tt

[120,180]min, and so on.

k and b of the function can be determined by performing a test. Y represents a food ingredient cooking index, and in one example, may represent a water loss rate. x represents the specific heating intensity and time (E*Tt). When different cooking times Tt are selected, the corresponding Y functions are also different. The specific heating intensity and time (E*Tt) can be calculated according to the Y function, and E*Tt=P1×t1+P2×t2. In this embodiment, since the thermal powers P1 and P2 are performance thermal power provided by the cooking appliance 100, for convenience of calculation, the thermal powers P1 and P2 may not be distributed through calculation, in this case, the matrix Through technical distribution, t1 and t2 can be obtained, that is, first set the thermal power (P1, P2) as fixed parameters, then the heating time (t1) corresponding to the thermal power (P1) and the heating corresponding to the thermal power (P2) Time t2 can be distributed. In another embodiment, the thermal power P1 and P2 may be distributed, but the present invention is not limited thereto.

For example, in the case of a certain cooking program, if the cooking time set by the user is in the range of [0,60]min as Tt=55min, the functional relationship used is Y1, and the specific heating intensity and time according to Y1 again If E*Tt=42kw*min is determined, the thermal power is P1=0.72kw, P2=0.8kw, the heating time corresponding to the thermal power P1 is t1=25min, and the heating time corresponding to the thermal power P2 is t2=30min.

In another example, if the cooking time set by the user is in the range of [120,180]min as Tt=124min, the functional relationship used is Y3, and the specific heating intensity and time E*Tt=70kw*min according to Y3 again When determined, the thermal power is P1 = 0.7 kw, P2 = 0.5 kw, the heating time corresponding to the thermal power P1 is t1 = 40 min, and the heating time corresponding to the thermal power P2 is t2 = 84 min.

As described above, in the target water loss rate range of, for example, 10%-30%, according to the cooking time (Tt) set by the user, a specific heating intensity and time E*Tt are obtained through the corresponding functional relation, and again By substituting a specific heating intensity and time E*Tt into the heating intensity and time matrix, P1, P2… The time distribution of t1, t2… can be calculated, which is the heating intensity and time matrix automatic distribution technology of the present invention, and using the method, it can cook intelligently, not limited by fixed programs, and the product more intelligently identifies the user's demand and can change the judgment and heating intensity and time curve accordingly.

In one embodiment, a plurality of duration ranges are set in the cooking appliance 100 , and each duration range corresponds to one preset relationship, a preset relationship between a cooking index of a food ingredient, and a heating intensity and time, and a cooking time According to the step of determining the heating power and heating time of the heating unit 102,

determining a preset relationship according to a duration range in which the cooking time is located; and

and determining the heating power and heating time of the heating unit 102 according to a preset relationship.

Accordingly, the heating power and heating time of the heating unit 102 can be determined by quickly acquiring a corresponding preset relationship according to the duration range in which the cooking time is located.

The control method according to the embodiment of the present invention may be implemented by the cooking appliance 100 according to the embodiment of the present invention. Specifically, the controller 104 determines a preset relationship according to the duration range in which the cooking time is located, and determines the heating power and heating time of the heating unit 102 according to the preset relationship.

The cooking appliance 100 may divide the entire range of the achievable duration into a plurality of duration ranges, and each duration range corresponds to one preset relationship. When the set cooking time is obtained, a duration range in which the cooking time is located may be determined, and further, a preset relationship may be determined. In the above example, the preset relationship is a functional relationship between the moisture loss rate and a specific heating intensity and time, and after determining one functional relationship according to the duration range in which the cooking time is located, one specific relationship according to the functional relationship The heating intensity and time E*Tt may be determined, and the heating power and heating time of the heating unit 102 may be distributed according to the specific heating intensity and time (E*Tt) again.

In one embodiment, referring to FIG. 6 , the heating time includes a first duration and a second duration, and step S16 includes:

Step S160, controlling the heating unit 102 to heat the cooking vessel according to the first heating power;

Step S162, obtaining an external temperature of the cooking vessel; and

Step S164, if the temperature outside the cooking vessel is higher than or equal to the set temperature, heat the cooking vessel with the second heat to first perform the nutrient extraction step for the first duration and then boil it again for the second duration. Controlling the heating unit 102 - The nutrient extraction step includes a step in which the temperature inside the cooking vessel is higher than or equal to the denaturation temperature of the food material inside the cooking vessel and lower than the boiling temperature of water, and the boiling step is performed in the cooking vessel. the temperature is equal to the boiling temperature of water, wherein the second thermal power is smaller than the first thermal power, the set temperature is related to the denaturation temperature of the food material, and the second thermal power is a preset relationship between the food ingredient cooking index and the heating intensity and time, and It is the heat power determined according to the cooking time - Includes ;.

Therefore, by setting the temperature, the cooking device 100 can set the time point for switching to low heat according to the type of food material, and by performing the nutrient extraction step and the boiling step in the following order, the overall texture of the cooked food material is more preferable and excellent nutritional components satisfy the user's needs for nutrition and taste of food materials, and since the second thermal power is the thermal power determined according to the preset relationship between the food ingredient cooking index and the heating intensity and time and the cooking time, the user cooks Even if you change the time, you can cook nutritious, delicious and healthy dishes.

The control method according to the embodiment of the present invention may be implemented by the cooking appliance 100 according to the embodiment of the present invention. Specifically, the controller 104 controls the heating unit 102 to heat the cooking vessel according to the first heating power; acquiring a temperature outside of the cooking vessel; When the external temperature of the cooking vessel is higher than or equal to the set temperature, the heating unit ( 102) is controlled.

Specifically, in step S160 , the first heat power may be the basic heat power of the cooking appliance 100 . For example, the cooking appliance 100 has three levels of heat power such as high heat, medium heat, and low heat, and each heat power is set. A stage corresponds to one or more firepower. The first heat may heat the cooking vessel with high or medium heat.

In step S162 , referring to FIGS. 3 and 7 , the cooking appliance 100 includes a temperature sensing probe 112 , the controller 104 is connected to the temperature sensing probe 112 , and the controller 104 detects the temperature The temperature of the outside of the cooking vessel is acquired through the probe 112 . Accordingly, it is more convenient to obtain the external temperature of the cooking vessel. The temperature sensing probe 112 is installed in the middle portion of the stove top 110 . Specifically, the temperature sensing probe 112 passes through the inner ring portion 120 and protrudes above the inner ring portion 120 . During cooking, the temperature sensing probe 112 is placed on the pot holder 108 to press down the temperature sensing probe 112 so that the temperature sensing probe 112 can come into contact with the cooking vessel to sense the external temperature of the cooking vessel.

The temperature of the outside of the cooking vessel detected by the temperature sensing probe 112 may also be used for the dry heating prevention function. Specifically, the temperature of the outside of the cooking vessel is higher than the heating cutoff temperature set to prevent dry heating of the cooking vessel. If higher or the same, the controller 104 controls the cooking appliance 100 to turn off to prevent a safety problem caused by dry heating of the cooking container. For example, in the case of a gas range, when the temperature of the outside of the cooking vessel is higher than or equal to the heating cutoff temperature set to prevent dry heating of the cooking vessel, the controller 104 automatically shuts off the cooking device 100 Digestion can be controlled.

In the illustrated embodiment, the temperature sensing probe 112 is a contact type, and since the lower end of the cooking vessel is in contact with the temperature sensing probe 112, the temperature of the lower end of the cooking vessel may be regarded as the temperature outside the cooking vessel. have. In another embodiment, for example, the temperature of the outside of the cooking vessel may be sensed by another temperature sensing device such as a non-contact temperature sensing device, and the non-contact temperature sensing device may include an infrared temperature sensing device, and a non-contact type temperature sensing device. The temperature sensing device may be installed on a panel or a wall surface of the cooking appliance 100 to sense the temperature of the body of the pot or the temperature of the bottom of the pot as an external temperature of the cooking container.

In an embodiment of the present invention, the cooking appliance 100 will be described as an example of a broth cooking process. Embodiments of the present invention may also be applied to a cooking program having a characteristic boiling point cooking medium such as boiling, steaming, frying, etc., and the specific cooking process or program is not limited herein.

The embodiment of the present invention is devised to solve the problem of enjoying soup and placing importance on nutrition and health, but does not know how to cook soup or has to watch from the side while cooking. Usually, you have to watch from the side when you cook the soup. First, boil it over high heat (100℃), then adjust the heat to low so that the ingredients are decomposed and nutrients are extracted, the broth does not overflow, and the broth is more delicious. However, it usually takes a very long time to cook the broth, and if cooked at high temperature for a long time, the meat will be too dry and tough, and the nutrients and taste will be poor. Therefore, the embodiment of the present invention performs low-temperature conversion warming cooking according to the characteristics of food materials, such as the denaturing characteristics of meat protein and the temperature characteristics of extracting nutrients, so that the user can intelligently monitor the change in the cooking temperature. The soup cooked by the device 100 is more nutritious and delicious than the soup prepared manually by a person, so that healthy food can be easily enjoyed.

According to the applicant's research, the protein is denatured to extract soluble protein, amino acids, inosinic acid and other nutritional substances, and the temperature to maintain the desired moisture content is usually below 95°C, and the more nutrients are extracted, the more flavor the broth is. and body nourishment effect is better. The more moisture left in the meat, the softer the texture. Since it is difficult for a user to determine the temperature inside the cooking vessel without the help of a thermometer, the embodiment of the present invention detects the temperature Ti of the outside of the cooking vessel with the temperature sensing probe 112 and according to the temperature Ti of the outside of the cooking vessel The temperature Tj inside the cooking vessel is determined by calculating the difference between the inside and outside temperatures of the cooking vessel (the temperature Tj inside the cooking vessel can be regarded as the temperature of the food material inside the cooking vessel), so the temperature Tj inside the cooking vessel is the food material is higher than or equal to the aging temperature T0 (hereinafter abbreviated as denaturation temperature) at which denaturation begins, the controller 104 automatically switches to low heat so that the meat is denatured and extracted for a certain period of time in the characteristic denaturation low temperature section, By ensuring that no moisture is lost, the broth can achieve the purpose of being nutritious and tasty and the meat tender. The denaturation temperature of food materials is a technical term for food, and the denaturation temperature of each food material is different, and is generally less than 95℃. For example, the denaturation temperature of fish is T01, the denaturation temperature of chicken is T02, and the denaturation temperature of ribs is T03, where T01 ≠ T02 ≠ T03 <95°C. In addition, the nutritional substance is not limited to the above-mentioned substances such as soluble protein, amino acid, inosinic acid, and the like, and may be other nutritional substances, but is not limited thereto.

In addition, since the denaturation temperature of the protein characteristics is different according to the difference in the nutritional components and structures of animal meat, the embodiment of the present invention provides various heating power conversion temperature control cooking methods on the basis of low temperature conversion nutrition technology, so that each food material is the most It ensures that the nutrients are extracted at the right cooking temperature and the meat is tender.

Specifically, according to the embodiment of the present invention, after correcting the temperature difference between the inside and outside of the cooking vessel according to the denaturation temperature of meat, which is a main ingredient in cooking broth, the gas of the cooking vessel through the temperature sensed by the temperature sensing probe 112 . By automatically adjusting the heat of the valve, an automatic heat control method is implemented in the broth cooking process, and when the characteristic denaturation temperature of various foods itself in the nutrient extraction step starts to be reached, the heat is switched to low heat and maintained for a certain period of time to extract nutrients It keeps the moisture of the meat and realizes the tender taste of the meat.

An example of controlling the water loss rate in the boiling step to ensure the sensory effect of cooking will be described. Specifically, in the boiling step, the total moisture loss rate of the broth of the food material inside the cooking container is controlled within a desirable range of the cooking sensory effect, and specifically, reference may be made to the foregoing description of the moisture loss rate. In another example, the boiling step is not limited to controlling the water loss rate of the broth in broth cooking, and may also control a nutritional index or sensory evaluation characteristic of other food materials, and other nutritional indexes include water-soluble protein content, amino acid content, free fatty acids, and the like, and the sensory evaluation characteristics may be flavor, sweetness, color, concentration, and the like of the broth.

In addition, although there may be a boiling period in the nutrient extraction step, the proportion of the boiling period in the nutrient extraction step is generally less than 35%, for example, the first duration of performing the nutrient extraction step at low heat is 30 minutes and water boils in the last 5 or 10 minutes. However, the second duration, which is the boiling phase, is basically all the boiling period. In this embodiment, the range of the boiling temperature of water is 98-100 °C, and since the boiling temperature of water may be different depending on the region, it can be specifically set according to the region.

The denaturation temperature of various food materials is different, that is, the denaturation temperature of various food materials is different, which can be corrected and obtained through a large amount of testing or obtained according to the characteristics of the food material. The temperature may be stored in the cooking appliance 100 or may be obtained from a cloud server by the cooking appliance 100 accessing the Internet.

In addition, in order to obtain a set temperature consistent with the food material, in one embodiment, the control method comprises:

determining the type of food material according to the food material selection signal; and

and determining the denaturation temperature of the food material according to the type of the food material, and further determining the set temperature.

Therefore, the temperature can be set more accurately, and the food material is healthier and the texture is better.

The control method according to the embodiment of the present invention may be implemented by the cooking appliance 100 according to the embodiment of the present invention. Specifically, the controller 104 determines the type of food material according to the food material selection signal, determines the denaturation temperature of the food material according to the food material type, and further determines the set temperature.

Specifically, the food material selection signal may be obtained through a selection button or an interface of the cooking device 100 , or may be transmitted to the cooking device 100 through a terminal communicating with the cooking device 100 . Specifically, after the user selects a specific cooking program, the selection button or interface is used to allow the user to select a food material type to generate a food material selection signal, and the controller 104 determines T0 upon receiving the food material selection signal, , and further determines the set temperature.

A temperature difference ΔT exists between the temperature outside the cooking vessel and the temperature inside the cooking vessel. When the external temperature of the cooking vessel exceeds the set temperature T, the controller 104 transmits information to the cooking device 100 to adjust the gas valve flow rate, and (T-ΔT) is the amount of food inside the cooking vessel. The denaturation temperature is T0, and in this case, the temperature inside the cooking container maintains the nutrient extraction process for a certain period of time in a low heat keeping state. Therefore, the set temperature is T=T0+ΔT, Ti=Tj+ΔT, where T0 is the denaturation temperature of the food material, and ΔT is the difference between the temperature Ti outside the cooking vessel and the temperature Tj inside the cooking vessel. In the case of Ti < T, the stove top 110 is controlled to heat the cooking vessel with the first thermal power, and when Ti >= T, the stove top 110 is controlled to heat the cooking vessel with the second thermal power, again In other words, it switches to low heat and heats the cooking vessel.

For a particular cooking process or program, the type of cooking vessel generally used is fixed. For example, in the case of a soup cooking process or program, since a Ttukbaegi is generally used, the set temperature corresponding to the Ttukbae in the above-described cooking device 100 is stored in the cooking device in advance or connected to the Internet using the cooking device to access the cloud server. can be obtained from When the cooking appliance determines the soup cooking program according to the cooking program selected by the user, the controller 104 may select a set temperature corresponding to the Ttukbaegi. Because there is a difference depending on the pot, the set temperature is different, but the difference is not large. In this case, the lowest temperature within the range is used as the set temperature.

In an embodiment, the set temperature is related to the type of cooking vessel, and the control method includes:

determining a type of cooking vessel according to the cooking vessel selection signal; and

and determining a set temperature according to the type of cooking vessel.

The control method of the above embodiment may be implemented by the cooking appliance 100 of the present embodiment. Specifically, the controller 104 determines the type of the cooking vessel according to the cooking vessel selection signal, and sets a set temperature according to the type of the cooking vessel. decide

Accordingly, the cooking appliance 100 can be applied to more various cooking vessels, and can more accurately control the temperature.

Specifically, a selection button or interface may be installed in the cooking appliance 100 , and after a user selects a specific cooking program, the selection button or interface enables the user to select a type of cooking vessel to generate a cooking vessel selection signal. When used, the controller 104 determines ΔT when receiving a cooking vessel selection signal, and further determines a set temperature. Types of cookware include, but are not limited to, clay pots, glass pots, metal pots (eg, stainless steel pots, iron pots, or other alloy pots). The cooking vessel selection signal may be transmitted by a terminal capable of communicating with the cooking appliance 100, and the terminal includes a mobile phone, a tablet computer, a personal computer, a wearable smart device, and other home appliances (eg, a refrigerator, a television, a ventilator, dishwasher, microwave, etc.).

In an embodiment, the user may select a cooking program, a type of cooking container, and a type of food material. For example, when the user selects a cooking program for soup cooking, ttukbaegi, and chicken, the controller 104 determines ΔT corresponding to the ttukbaegi and denaturation temperature T0 corresponding to the chicken, and further determines a set temperature T And, if the temperature Ti of the pot is higher than or equal to the set temperature T, the controller 104 controls the stove top 110 to heat the cooking vessel with low heat to perform the nutrient extraction step inside the cooking vessel and then boil it again. Cook by doing

In another embodiment, the user may select a cooking program and a type of food material, and the type of the cooking vessel is set as a Ttukbaegi, that is, a difference value ΔT is set as a default. For example, when the user selects a cooking program and ribs for cooking broth, the controller 104 determines a food material denaturation temperature T0 corresponding to the ribs, and further determines a set temperature T. Other implementations are no longer individually exemplified.

When the user cannot or does not select the type of the cooking container and/or the food material, the cooking appliance 100 may control and cook according to the preset cooking container type and/or the cooking parameter corresponding to the food material type.

Since the heating step before switching to low heat has a small effect on the properties of the ingredients, the nutrient extraction step and the boiling step have a very large effect on the cooking index of the ingredients. In addition, in the step of heating with a strong fire, in general, the heating unit 102 heats the cooking vessel with a large thermal power, and the duration is short. For example, in the case of a gas stove, three levels of heat power, such as high heat, medium heat, and low heat, are set in the gas range, and each heat level corresponds to one or more heat power levels. Before switching to low heat, you can heat the cookware on high or medium heat.

In this embodiment, the set cooking time (Tt) is the sum of the first duration (t1) during which the nutrient extraction step is continued and the second duration (t2) during the boiling step, that is, Tt=t1+t2. The second thermal power may refer to a thermal power converted to a weak fire, and includes, for example, the thermal power P1 and P2. In other words, the heating power and heating time of the heating unit 102 determined in step S14 may be applied to step S164.

Because the protein structure is different depending on the type of meat, the heat and time required for cooking are different, and the cooking time of each heat Tt=t1+t2+… are different from each other, and therefore, when the cooking time Tt is defined by the user, in order to ensure a desirable cooking effect, t1, t2... It should also be adjusted according to the proportion. For example, if the user sets the cooking time (Tt) to 1h, the heat power P1, P2... and time t1, t2... It should also be adjusted according to the fire power matrix.

In general, in order to ensure nutrient extraction of the food material, the first duration t1 is greater than a certain threshold, in one example, the protein is sufficiently denatured to extract nutritive substances such as soluble protein, amino acids, inosinic acid and the desired moisture content In general, the temperature to maintain the temperature should be maintained below 95 °C for at least 10 min, and therefore, the nutrient extraction step should be carried out for at least 10 min. In other words, in this example, t1≧10 minutes. When the first duration t1 distributed according to the cooking time is less than the threshold value, the case is not limited when the first duration t1 is less than the threshold value, and the distributed first duration t1 is not limited. In addition, the first duration t1 may include one or two or more durations, each duration corresponding to one firepower, a combination of one duration and one firepower, or a plurality of durations. The nutrient extraction step may be performed according to a combination of duration and multiple fire powers. In the boiling step, the second duration t2 may also include one or more durations, each duration corresponding to one heating power, a combination of one duration and one heating power, or a plurality of durations and a boiling step may be performed according to a combination of a plurality of thermal powers. For example, a plurality of different low fire powers may be included in the second heat power, and the second duration t2 includes a plurality of durations corresponding to the plurality of low heat powers. In this case, the thermal power matrix includes t1 and a plurality of t2, P1 and a plurality of P2, and the plurality of t2 actually corresponds to t2, ... , a plurality of tn actually corresponds to tn, a plurality of P2 actually corresponds to P2, ... A plurality of Pn actually corresponds to Pn.

If the user does not change or set the cooking time Tt, the cooking time Tt may be a duration preset by a specific cooking process or program of the cooking appliance 100 , and the cooking time Tt is the cooking time Tt of the cooking appliance 100 by the user. It may be changed or set through the interactive interface, and after the user sets it in the terminal, it may be transmitted to the cooking appliance 100 through the terminal. When cooking is started, the cooking time is timed as a countdown, and when the countdown reaches 0, the controller 104 controls the stove top 110 to extinguish and end cooking. In another embodiment, the cooking duration may count times.

The implementation of a program for cooking various ingredients in a broth according to the present invention will be described through the following three specific examples.

8, 9 and 10 are cooking curves of fish soup, chicken soup, and rib soup, respectively. It monitors the temperature inside and outside the cooking vessel through the temperature sensing probe 112, performs temperature sensing correction by the algorithm of the controller 104, and adjusts the heat to maintain the temperature by switching to low heat according to different ingredients. Implement nutritional cooking skills. In the cooking curve graphs of different meat soup types, not only the low-temperature transition characteristic temperatures T1i, T2i and T3i are different, but also the sum of the time of each heating power in the cooking process t=t1+t2 is different, where T1i is the cooking time of the fish soup. represents the outside temperature of the container, T2i represents the outside temperature of the cooking container for chicken soup, T3i represents the outside temperature of the cooking container for rib soup, T1j represents the temperature inside the cooking container for fish soup, and T2j represents the It represents the temperature inside the cooking container of chicken soup, and T3j represents the temperature inside the cooking container of rib soup. The cooking curve graph represents the cooking parameters, and in another example, the cooking parameters may exist in other forms, such as in the form of a table. The cooking curves of the three examples may be corrected through a large number of tests in advance and stored in the cooking device 100 or may be obtained from the cloud server by the cooking device 100 .

cooking program cooking vessel food materials denaturation temperature T0 t1 t2 fish soup earthenware pot
(T = 50°C) fish meat 80℃ 30min 20min chicken soup Ttukbaegi (T = 50℃) chicken 70℃ 40min 50min galbi soup Ttukbaegi (T = 50℃) Pork 60℃ 30min 70min … … … … … …

As can be seen from Figs. 8 to 10, when cooking by switching to low heat, the rising slope of the corresponding characteristic curve is very small. During this period, the nutritional substance is in a low-temperature state (temperature Tj < 95 ° C. inside the cooking vessel, preferably Ideally, it can be extracted in large quantities at Tj<90°C) to ensure the nutritional content of the broth.

When the user sets the cooking time Tt, a preset relationship between the total moisture loss rate and a specific heating intensity and time is determined according to the duration range in which the cooking time Tt is located, wherein the total moisture loss rate is a target value or a target value Since it is already defined as a region, the specific heating intensity and time (E*Tt) is determined according to a preset relationship with the total moisture loss rate, and again P1, P2, t1 and t2 according to the specific heating intensity and time (E*Tt) redistribute at least one of to reach the required specific heating intensity and time (E*Tt).

Referring to FIG. 11 , the low temperature conversion nutrition technology of the present invention has lower transparency of cooked soup compared to the conversion of boiling temperature, that is, the broth is visually thicker, total solids content, soluble protein, amino acids, inosinic acid, etc. Therefore, the content of nutritional substances contained in the soup is high, and the softness of the meat is also superior to the low temperature conversion nutrition technology, which shows that the meat mass has better water retention capacity or better overall protein degradation.

The cooking appliance 100 according to the embodiment of the present invention monitors the outside temperature of the cooking container in real time through the temperature sensing probe 112 to predict the broth cooking temperature and maintain the cooking temperature of food materials at a low temperature so that they are nutritious. Cooking, so it has real-time and accuracy characteristics; At the same time, since the temperature sensing probe 112 has a dry-heat prevention function, the technical solution of the embodiment of the present invention is to control the low-temperature conversion to not only promote the extraction of nutritional substances, but also ensure that the meat taste is tender, and the broth Risks such as overflowing and drying heating can be prevented.

The specific values mentioned above are merely examples for describing the implementation of the present invention in detail, and should not be construed as limitations on the present invention. In other examples, implementation manners or embodiments, other numerical values may be selected according to the present invention, and there is no particular limitation here.

An embodiment of the present invention also provides a computer readable storage medium in which a computer program is stored, and when the program is executed by a processor, the steps of the control method of any of the above embodiments are implemented.

For example, the program is executed by the processor, so that the following control method steps:

Step S12, obtaining a cooking time;

Step S14, determining the heating power and heating time of the heating unit 102 according to the preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time; and

Step S16, controlling the heating of the heating unit 102 according to the heating power and heating time of the heating unit 102; can be implemented.

The computer-readable storage medium according to an embodiment of the present invention distributes the heating power and heating time of the heating unit 102 according to a preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time, so that the user can use various cooking times. Even when selecting , the dish cooked by the cooking device 100 can reach a relatively desirable nutritional level, and not only guarantee a delicious experience of cooking ingredients, but also the interaction between the cooking device 100 and the user. degree can be improved.

The computer-readable storage medium may be installed in the cooking appliance 100 or in a cloud server, and the cooking appliance 100 may communicate with the cloud server to acquire a corresponding program.

A computer program includes computer program code. The computer program code may be in the form of source code, object code, an executable file, or some intermediate form. A computer-readable storage medium includes any entity or device capable of carrying computer program code, a recording medium, a U disk, a mobile hard disk, a magnetic disk, an optical disk, computer memory, read-only memory (ROM); Random access memory (RAM) and software distribution media may be included.

The controller 104 of the cooking appliance 100 is a single-chip microcomputer chip in which a processor, a memory, and a communication module are integrated. The processor may refer to a processor included in the controller 104 . The processor may be a Central Processing Unit (CPU), but also other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays ( Field-Programmable Gate Array (FPGA) or other programmable logic device, discrete gate, transistor logic device, or discrete hardware component.

In the description of this specification, terms such as “one embodiment”, “some embodiments”, “exemplary embodiments”, “examples”, “specific examples” or “some examples” refer to specific embodiments or specific examples described in connection with the examples. indicates that a feature, structure, material or characteristic is included in at least one embodiment or example of the present invention. The schematic representations of the foregoing terms herein do not necessarily refer to the same embodiment or example. Moreover, a particular feature, structure, material, or characteristic described may be combined in any one or more embodiments or examples in any suitable manner.

Any process or method description, whether described in a flow diagram or otherwise, may be understood to represent a module, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or step, and of the present invention. The scope of preferred embodiments includes additional implementations that may not be in the order shown or discussed, including performing functions substantially simultaneously or in reverse order depending on the functions involved.

Logic and/or steps shown in flowcharts or otherwise described, e.g., sequence listings that may be considered executable instructions for implementing logical functions, may be specifically embodied in any computer-readable medium to provide an instruction execution system. , a system, device used by, or in combination with, a device or device (e.g., a computer-based system, a system including a processing module, or an instruction execution system, a system capable of retrieving and executing instructions from the device or device) Or you can run the device. As used herein, a "computer-readable medium" may be any device that contains, stores, communicates, propagates, or transmits a program so that an instruction execution system, apparatus, or equipment, or a combination thereof, can execute the system, apparatus, or apparatus. More specific (but not exhaustive) examples of computer readable media include electrical connections with one or more wires (electronic devices), portable computer disk cases (magnetic devices), random access memory (RAM), read-only memory (ROM) , erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable compact disk read-only memory (CDROM). The computer-readable medium may also be paper or other suitable medium on which the program may be printed, since the paper or other medium has been electronically obtained by optically scanning it and then editing, interpreting, or otherwise processing it in any other suitable manner if necessary. After that, it can be stored in the computer memory.

Each part of the embodiment of the present invention may be implemented by hardware, software, firmware, or a combination thereof. In the above embodiment, a number of steps or methods may be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, when implemented by hardware, as in other embodiments, any one or combination of the following techniques known in the art, i.e., discrete logic circuits with logic gate circuits for implementing logic functions for data signals. , application-specific integrated circuits with suitable combinational logic gate circuitry, programmable gate arrays (PGAs), field programmable gate arrays (FPGAs), and the like.

A person skilled in the art can understand that all or part of the steps included in the method of the above-described embodiment can be completed by instructing the relevant hardware by a program, the program can be stored in a computer-readable storage medium, and the program When executed, one or a combination of the steps of a method embodiment is performed.

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

The above-described storage medium may be a read-only memory, a magnetic disk, an optical disk, or the like.

Although the embodiments of the present invention have been illustrated and described as described above, the foregoing embodiments are illustrative and should not be construed as limiting the present invention, and those skilled in the art may make changes to the embodiments within the scope of the present invention; Modifications, substitutions and variations may be made.

Claims (17)

A method of controlling a cooking appliance including a heating unit, the method comprising:
obtaining a cooking time;
determining the heating power and heating time of the heating unit according to a preset relationship between the cooking index of the food material, the heating intensity and time, and the cooking time; and
Controlling the heating of the heating unit according to the heating power and heating time of the heating unit; Containing,
A control method of a cooking appliance, characterized in that. According to claim 1,
A plurality of duration ranges are set in the cooking appliance, and each of the duration ranges corresponds to one of the preset relationships,
The step of determining the heating power and heating time of the heating unit according to the preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time,
determining the preset relationship according to a duration range in which the cooking time is located; and
Containing; determining the heating power and heating time of the heating unit according to the preset relationship
A control method, characterized in that. According to claim 1,
The heating unit is used to heat the cooking vessel, and the heating time includes a first duration and a second duration,
The step of controlling the heating of the heating unit according to the heating power and heating time of the heating unit,
controlling the heating unit to heat the cooking vessel according to a first thermal power;
obtaining an external temperature of the cooking vessel;
When the external temperature of the cooking vessel is higher than or equal to the set temperature, the cooking vessel is heated with a second thermal power to first perform the nutrient extraction step for the first duration and then boil again for the second duration. The step of controlling the heating unit so that the nutrient extraction step includes a step in which the temperature inside the cooking vessel is higher than or equal to the denaturation temperature of the food material inside the cooking vessel and is lower than the boiling temperature of water, and the boiling step is the inside of the cooking vessel. a temperature of the same as the boiling temperature of water, wherein the second thermal power is smaller than the first thermal power, the set temperature is related to a denaturation temperature of the food material, and the second thermal power is a food ingredient cooking index and a heating intensity and It is the heat power determined according to the preset relationship of time and the cooking time - including;
A control method, characterized in that. 4. The method of claim 3,
The set temperature is related to the type of the cooking vessel,
The control method is
determining the type of the cooking vessel according to the cooking vessel selection signal; and
Including; determining the set temperature according to the type of the cooking vessel;
A control method, characterized in that. 4. The method of claim 3,
The control method is
determining the type of the food material according to the food material selection signal; and
Containing; determining the denaturation temperature of the food material according to the type of the food material, and further determining the set temperature
A control method, characterized in that. 4. The method of claim 3,
The cooking appliance includes a temperature sensing probe,
The step of acquiring the external temperature of the cooking vessel,
Comprising the step of obtaining an external temperature of the cooking vessel through the temperature sensing probe,
A control method, characterized in that. 7. The method of claim 6,
The control method is
Controlling the cooking appliance to turn off when the external temperature of the cooking vessel is higher than or equal to a heating cutoff temperature set to prevent dry heating of the cooking vessel;
A control method, characterized in that. 4. The method of claim 3,
The control method is
Including the step of performing the boiling step so that the total water loss rate of the broth of the food material does not exceed 35%,
A control method, characterized in that. a heating unit for heating the cooking vessel; and
It is connected to the heating unit, acquires a cooking time, determines a heating power and a heating time of the heating unit according to a preset relationship between a cooking index of food materials and a heating intensity and time and the cooking time, and the heating power and heating time of the heating unit A controller for controlling the heating of the heating unit according to; including,
Cooking appliance, characterized in that. 10. The method of claim 9,
A plurality of duration ranges are set in the cooking appliance, each of the duration ranges corresponds to one of the preset relationships, and the controller determines the preset relationship according to a duration range in which the cooking time is located, , to determine the heating power and heating time of the heating unit according to the preset relationship,
Cooking appliance, characterized in that. 10. The method of claim 9,
The heating unit is used to heat the cooking vessel, the heating time includes a first duration and a second duration, the controller controls the heating unit to heat the cooking vessel with a first heat power, and the cooking vessel obtains the external temperature of the, and when the external temperature of the cooking vessel is higher than or equal to the set temperature, the cooking vessel is heated with a second thermal power to first perform the nutrient extraction step for the first duration, and then again Controlling the heating unit to perform a boiling step for 2 durations, wherein the nutrient extraction step includes a step in which the temperature inside the cooking vessel is higher than or equal to the denaturation temperature of the food material inside the cooking vessel and is lower than the boiling temperature of water, and the The boiling step includes a step in which the temperature inside the cooking vessel is the same as the boiling temperature of water, the second thermal power is smaller than the first thermal power, the set temperature is related to the denaturation temperature of the food material, and the second thermal power is Determined according to the preset relationship between the cooking index of the food material and the heating intensity and time and the cooking time,
Cooking appliance, characterized in that. 12. The method of claim 11,
The set temperature is related to the type of the cooking vessel,
The controller determines the type of the cooking vessel according to the cooking vessel selection signal, and determines the set temperature according to the type of the cooking vessel,
Cooking appliance, characterized in that. 12. The method of claim 11,
The controller determines the type of food material according to the food material selection signal, determines the denaturation temperature of the food material according to the food material type, and further determines the set temperature,
Cooking appliance, characterized in that. 12. The method of claim 11,
The cooking appliance includes a temperature sensing probe,
The controller acquires the external temperature of the cooking vessel through the temperature sensing probe,
Cooking appliance, characterized in that. 15. The method of claim 14,
The controller controls the cooking appliance to turn off when the external temperature of the cooking vessel is higher than or equal to a heating cutoff temperature set to prevent dry heating of the cooking vessel,
Cooking appliance, characterized in that. 12. The method of claim 11,
The controller performs the boiling step so that the total moisture loss rate of the broth of the food material does not exceed 35%,
Cooking appliance, characterized in that. In a computer-readable storage medium storing a computer program,
When the program is executed by the processor, the step of the control method according to any one of claims 1 to 8 is implemented,
A computer readable storage medium storing a computer program, characterized in that.

Images