TW202312916A - (無) - Google Patents

Abstract

A cooker includes a butter cooking menu. Under the circumstance of selecting the butter cooking menu, during the first stirring period, the stirring unit is rotated at the first rotational speed. During the second stirring period taken as the next stirring period to the first stirring period, the stirring unit is rotating at the second rotational speed greater than the first rotational speed.

Description

Cooking device, cooking method

One aspect of the present invention relates to a cooker and a cooking method having a function of stirring ingredients.

In recent years, cookers that automatically cook have been proposed. For example, there is a heating cooker disclosed in International Publication WO2013/141176A1. Since this heating cooker can automatically execute various kinds of cooking, it is possible to reduce the user's burden.

However, the heating cooker disclosed in International Publication WO2013/141176A1 does not assume cooking that does not require heating. In particular, stirring-only cooking that does not require heating, such as cooking with whipped cream (whipped cream), is not envisaged.

Generally speaking, whipped cream is made by putting cooled cream and sugar in a bowl, and frothing the cream in the bowl with a frother. In this case, since the user himself needs to move the bubbler, there is a problem of imposing a burden on the user. Therefore, in order to reduce the burden on the user, it is considered to use a hand blender.

However, in the case of using a hand blender, although the user's burden of moving the frother can be reduced, the user needs to operate the hand blender during whipped cream cooking, which imposes a burden on the user.

An object of one aspect of the present invention is to realize a cooker capable of reducing the user's burden during whipped cream cooking.

In order to solve the above-mentioned problems, a cooker according to an aspect of the present invention is a cooker including at least a menu for making cream, and includes: an inner pot; a stirring unit for stirring ingredients put in the inner pot; and a stirring control unit. , performing stirring control in the stirring section, wherein the stirring control section rotates the stirring section at a first rotational speed during a first stirring period when a menu for producing cream is selected from the menu, During the second stirring period after the first stirring period ends, the stirring part is rotated at a second rotational speed greater than the first rotational speed.

According to one aspect of the present invention, the burden on the user during whipped cream cooking can be reduced.

Hereinafter, an embodiment of the present invention will be described in detail. In addition, in this embodiment, a heating cooker will be described as an example of a cooking device according to one aspect of the present invention.

＜Overview of Heating Cooker＞ Fig. 1 shows a perspective view of the heating cooker according to the present embodiment. As shown in FIG. 1 , the heating cooker has a cooker body 1 and a lid body 2 attached to an upper portion of the cooker body 1 so as to be openable and closable. The cover body 2 has a display operation panel 5 composed of a liquid crystal display unit 3 and a plurality of operation buttons 4 provided on the upper surface. In the display operation panel 5 , the liquid crystal display unit 3 is made to display a cooking menu, cooking status, etc., and button operations for performing various operations can be performed by the operation buttons 4 . The cooker main body 1 has a hook button 6 provided on the front side and the upper side, and a power cord 7 connected to the rear side and the lower side.

Fig. 2 is a perspective view showing a state in which the lid body 2 of the heating cooker shown in Fig. 1 is opened. As shown in FIG. 2 , the heating cooker includes an inner pot 10 as an example of a housing part housed in the cooker main body 1 , and the lid body 2 is closed so as to cover the inner pot 10 .

The inner container 10 is formed of high thermal conductivity materials such as aluminum, and a magnetic material such as stainless steel is pasted on the outer surface to improve heating efficiency, and on the other hand, the inner surface is coated with fluororesin for preventing the object to be heated from adhering.

The lid body 2 includes an outer lid 21 rotatably supported by the cooker body 1 , and an inner lid 22 detachably attached to the inner pot 10 side of the outer lid 21 . A ring-shaped seal 23 made of heat-resistant rubber is detachably attached to the outer periphery of the inner cover 22 . Therefore, when the lid body 2 is closed, the seal member 23 attached to the outer periphery of the inner lid 22 is in close contact with the upper inner surface of the inner pot 10 to seal between the inner pot 10 and the inner lid 22 . Furthermore, the inner cover 22 is provided with a steam discharge port (not shown) communicating with the steam discharge port 2 a provided on the upper surface of the cover body 2 .

A locking portion 25 is provided at the front portion of the lower surface of the lid body 2 , and the locking portion 25 is locked at the locked portion 8 provided at the front portion of the upper surface of the cooking device main body 1 . The locked portion 8 moves rearward (inner pot 10 side) by pressing the hook button 6 provided on the upper side of the front surface of the cooking device main body 1 . By this movement, the locking with the locking portion 25 is released. In addition, a locking mechanism 9 for locking the lid body 2 is provided in the main body 1 of the cooker. During the period when the lid body 2 is locked by the locking mechanism 9, even if the hook button 6 is pressed, the locking portion 8 and the locking portion 25 will be locked. The lock between them will not be released.

A stirring unit (stirring unit) 11 made of heat-resistant resin is rotatably and detachably attached to the inner container 10 side of the inner cover 22 . The stirring unit 11 has: a flat gourd-shaped rotating body 12 ; and a first stirring arm 13A and a second stirring arm 13B disposed on both sides of the rotating body 12 . One end of each of the first stirring arm 13A and the second stirring arm 13B is attached to both ends of the rotary body 12 so as to be rotatable in the vertical direction. A mechanism (various gears shown in FIG. 3 ) for rotating the first stirring arm 13A and the second stirring arm 13B is provided in the rotating body 12 .

The stirring unit 11 is driven by a driving motor 24 disposed on the outer cover 21 of the cover body 2 . That is, the connection part 20 connected with the stirring unit 11 is provided in the center part of the outer cover 21 (FIG. 7 etc.). The coupling portion 20 is rotated by receiving the rotational driving force generated by the drive motor 24 via a driving force transmission member (not shown) formed of a pulley or a belt. When the connecting part 20 rotates, the stirring unit 11 rotates.

FIG. 3 shows a schematic view of the stirring unit 11 viewed from the inner pot 10 side. As shown in Figure 3, on the rotating body 12 of stirring unit 11, bevel gear 30, three gears 31A, 32A, 31A, 32A, 33A and three gears 31B, 32B, 33B for the second stirring arm 13B. A shaft portion 15 , which is rotationally driven by a rotational driving force from a drive motor 24 , is arranged substantially at the center of the rotating body 12 . The rotational driving force of the shaft portion 15 is transmitted from the dual-purpose bevel gear 30 via three gears 31A, 32A, and 33A to the rotating shaft 34A connected to one end of the first stirring arm 13A. 31B, 32B, 33B are transmitted to the rotation shaft 34B connected to one end of the second stirring arm 13B.

By the rotational driving force transmitted to the rotational shaft 34A, the first agitating arm 13A is rotated about the rotational shaft 34A, and by the rotational driving force transmitted to the rotational shaft 34B, the second agitating arm 13B is rotated about the rotational shaft 34B. Center turns. Thus, when the first agitating arm 13A and the second agitating arm 13B are in the lying state shown in FIG. The stirring state is switched to the inverted state shown in FIG. 4 , that is, the stirring state. On the other hand, when the first stirring arm 13A and the second stirring arm 13B are in the stirring state shown in FIG. 4 , they are switched from the stirring state to the non-stirring state shown in FIG. 3 by transmitting the rotational driving force.

FIG. 4 shows a perspective view of the stirring unit 11 and the inner container 10 . In the stirring unit 11 shown in FIG. 4 , the first stirring arm 13A and the second stirring arm 13B are in a stirring state (inverted state) in order to stir food materials (not shown) in the inner pot 10 . In order to change the first stirring arm 13A and the second stirring arm 13B from the non-stirring state (lodging state) shown in FIG. ), which is realized by driving various gears such as the double-purpose bevel gear 30 in the rotating body 12 . The first stirring arm 13A and the second stirring arm 13B are rotated in one direction by the drive motor 24 in the stirring state, so that the first stirring arm 13A, the second stirring arm 13B and the rotating body 12 in the stirring state rotate integrally. Thereby, the foodstuffs in the inner pot 10, such as rice and water, are stirred by the first stirring arm 13A and the second stirring arm 13B in the rotating stirring state.

On the other hand, in the stirring state of the first stirring arm 13A and the second stirring arm 13B shown in FIG. Various gears such as the bevel gear 30 in the rotating body 12 are used to make the first stirring arm 13A and the second stirring arm 13B the non-stirring state (lodging state) shown in FIG. 3 . Accordingly, the first stirring arm 13A and the second stirring arm 13B do not hinder the opening and closing of the lid body 2 .

As described above, the drive motor 24 rotates the stirring unit 11 while rotating the first stirring arm 13A and the second stirring arm 13B (turning them into an inverted state and a lying state).

Fig. 5 shows a control block diagram of the heating cooker shown in Fig. 1 . As shown in FIG. 5, the heating cooker is equipped with the control apparatus 100 comprised from a microcomputer, an input-output circuit, etc. FIG. The control device 100 is connected with a display operation panel 5, a lock mechanism 9, a drive motor 24, a notification unit 26 for notifying the user of the heating cooker whether or not to cook, an inner pot temperature sensor 42 for detecting the temperature of the inner pot 10, A heating circuit 40 for driving a heater 41 as an example of a heating section.

The control device 100 includes: a heating control unit 100a that controls the heater 41 based on the temperature of the inner tank 10 detected by the inner tank temperature sensor 42; a stirring control unit 100b that controls the driving unit (the stirring unit 11, the connecting part 20. The rotation action of the drive motor 24); the cooking menu determination part 100c, which determines the cooking menu selected by the display operation panel 5 according to a plurality of cooking menus; conditions and stirring conditions.

The heating cooker configured as described above can cook using a plurality of cooking menus. The cooking menu includes not only cooking menus requiring heating but also cooking menus not requiring heating. As a cooking menu that does not require heating, there is, for example, a cooking menu in which cream is mixed and foamed. Hereinafter, as an example of a cooking menu that does not require heating using the heating cooker configured as described above, an example of performing a cooking menu that froths cream to produce whipped cream will be described. In addition, in this embodiment, the cream which foamed liquid cream (regardless of the type of cream) is called whipping cream, and it demonstrates.

＜How to make whipped cream＞ Fig. 6 is a table showing stirring conditions of the stirring unit 11 for each type of cream used as a material of whipping cream. Here, the example of two types of creams is demonstrated. One of the two types of cream is pure milk fat (only milk fat), and it is a food (the first ingredient) that does not add food additives at all. Therefore, although the cream is thick, it has the characteristic that milk components are easily separated. Another type of cream is a so-called food with milk as the main raw material (secondary ingredient) in which stabilizers, emulsifiers, and other additives are added to milk fat or vegetable fat. Therefore, although it lacks the flavor like fresh cream, it has the characteristic that milk components are hard to separate.

In the case of mixing and frothing cream (the first ingredient), the stirring unit 11 is driven under the stirring condition on the left side shown in FIG. In the case of bubbles, the agitation unit 11 is driven under the agitation conditions on the right side shown in FIG. 6 . The stirring conditions included three stirring periods (the first stirring period (1), the second stirring period (2), and the third stirring period (3)). The initial stirring period is the first stirring period (1), the next stirring period after the first stirring period (1) is the second stirring period (2), the second stirring period (2) is the third stirring period period (3). The first stirring period (1) is a preparation period for making the cream easy to foam by adding and mixing cream and sugar, the second stirring period (2) is a period for making the cream foam formally, and the third stirring Period (3) is a treatment period for smoothing the whipped cream.

As shown in Fig. 6, in the cream, the rotation speed of the stirring unit 11 in the first stirring period (1) is 300 rpm, and the ON time is 5/10 (the stirring unit 11 is driven in 5 seconds out of 10 seconds) , and the time is 1 minute. The rotation speed of the stirring unit 11 in the second stirring period (2) was 400 rpm, the ON time was 8/10 (the stirring unit 11 was driven in 8 seconds out of 10 seconds), and the time was 50 seconds. The rotation speed of the stirring unit 11 in the third stirring period (3) was 200 rpm, the ON time was 6/10 (the stirring unit 11 was driven in 6 seconds out of 10 seconds), and the time was 1 minute.

In foods with milk etc. as the main raw material, the rotation speed of the stirring unit 11 in the first stirring period (1) is 300 rpm, the ON time is 10/10 (continuously driving the stirring unit 11 during 10 seconds), and the time is 1 minute 50 seconds. The rotation speed of the stirring unit 11 in the second stirring period (2) was 400 rpm, the ON time was 10/10 (continuously driving the stirring unit 11 within 10 seconds), and the time was 1 minute and 30 seconds. The rotation speed of the stirring unit 11 in the third stirring period (3) was 200 rpm, the ON time was 10/10 (continuously driving the stirring unit 11 within 10 seconds), and the ON time was 1 minute.

The stirring conditions shown in FIG. 6 represent an example, and are set according to the characteristics of the cream to be foamed, and each numerical value is not limited. Under the stirring conditions shown in FIG. 6 , the rotation speeds of the stirring unit 11 during each stirring period of the first food material and the second food material are the same, but may be different. That is, the first food material and the second food material need only be set so that the rotation speed of the stirring unit 11 in each stirring period satisfies the conditions shown below.

That is, in the first stirring period (1), the stirring unit 11 is rotated at the first rotational speed, and in the second stirring period (2), the stirring unit 11 is rotated at the second rotational speed higher than the first rotational speed. Furthermore, in the 3rd stirring period (3), the stirring unit 11 is rotated at the 3rd rotation speed smaller than the 2nd rotation speed.

In addition, the third rotational speed may be smaller than the first rotational speed. In this case, the first rotation speed (300 rpm), the second rotation speed (400 rpm), and the third rotation speed (200 rpm) shown in FIG. 6 are satisfied. However, as mentioned above, when the third rotational speed is smaller than the second rotational speed, in addition to the first rotational speed (300rpm), the second rotational speed (400rpm), and the third rotational speed (200rpm), the first rotational speed (300rpm ), the second speed (400rpm), the third speed (300rpm). The numerical values of these rotational speeds are not particularly limited, and may be arbitrary values as long as the above-mentioned conditions are satisfied in combination.

The states in the inner pot 10 during the first stirring period ( 1 ) to the third stirring period ( 3 ) will be described below with reference to FIGS. 7 to 9 . Fig. 7 is a schematic cross-sectional view illustrating the state inside the inner pot 10 in the first stirring period (1). Fig. 8 is a schematic cross-sectional view illustrating the state inside the inner pot 10 during the second stirring period (2). Fig. 9 is a schematic cross-sectional view illustrating the state inside the inner pot 10 during the third stirring period (3).

As shown in FIG. 7, in the first stirring period (1), liquid cream 91 and sugar are put into the inner tank 10, and the first stirring arm 13A and the second stirring arm 13B of the stirring unit 11 are brought into a stirring state ( Inverted state), the stirring unit 11 is rotated. Here, if the cream 91 is cream, as shown on the left side of Fig. 6, the first stirring period (1) is set to 1 minute, the rotation speed of the stirring unit 11 is set to 300 rpm, and the ON time is set to 5/10 ( seconds), the stirring unit 11 is rotated. On the other hand, if cream 91 is a food with milk as the main raw material, then as shown on the right side of FIG. , set the ON time to 10/10 (seconds), and rotate the stirring unit 11 . Here, the rotation speed of the stirring unit 11 is not limited to 300 rpm, and it may be a rotation speed of an extent that the cream 91 does not scatter during stirring. However, if the rotational speed is too low, the first stirring period (1) will become longer, and it will take time until the whipped cream is completed. In the first stirring period (1), the cream 91 is stirred until the cream 91 as a material becomes slightly viscous.

The second stirring period (2) is in the state where the stirring in the first stirring period (1) has ended. As shown in FIG. The second stirring arm 13B makes the cream 91 with slightly larger foaming volume in the inner container 10 foam. Here, if the cream 91 is cream, as shown on the left side of FIG. 6, set the second stirring period (2) to 50 seconds, set the rotation speed of the stirring unit 11 to 400 rpm, and set the ON time to 8/10 ( seconds), the stirring unit 11 is rotated. On the other hand, if cream 91 is a food with milk or the like as the main raw material, as shown in FIG. The ON time is set to 10/10 (seconds), and the stirring unit 11 is rotated. Here, the rotational speed of the stirring unit 11 is not limited to 400 rpm, and it may be any rotational speed that can foam the cream 91 during stirring. During the second stirring period (2), the cream 91 is stirred until the cream 91 is roughly in the state of whipping cream.

In the third stirring period (3), in the state where the stirring in the second stirring period (2) has ended, as shown in FIG. 9 , the stirring unit 11 is rotated, and the first stirring arm 13A and the second The stirring arm 13B smoothes the cream 91 which has been foamed and increased in volume in the inner pot 10 . Here, if the cream 91 is cream, as shown on the left side of Fig. 6, the third stirring period (3) is set to 1 minute, the rotation speed of the stirring unit 11 is set to 200 rpm, and the ON time is set to 6/10 (seconds), the stirring unit 11 is rotated. On the other hand, if cream 91 is a food with milk as the main raw material, then as shown on the right side of FIG. The ON time is set to 10/10 (seconds), and the stirring unit 11 is rotated. Here, the rotation speed of the stirring unit 11 is not limited to 200 rpm, and it may be any rotation speed as long as the whipped cream 91 can be made smooth during stirring. In the third stirring period (3), the cream ( 91 ) is stirred in order to make it smoother in the state of whipped cream in the second stirring period ( 2 ).

Generally speaking, if the cream 91 is to be frothed to produce whipped cream, as shown on the right side of FIG. rotate. That is, the stirring unit 11 is continuously rotated. This method is suitable for cream 91, which is a food whose main raw material is milk. That is, since additives such as a stabilizer are added to foods mainly made of milk, milk components are difficult to separate even if the stirring unit 11 is continuously rotated.

However, when the cream 91 is cream, since additives such as a stabilizer are not added, if the stirring unit 11 is continuously rotated, the milk component is easily separated. Therefore, as the stirring conditions shown on the left side of FIG. 6 , by setting the OFF time during which the stirring unit 11 is rotated to stop, it is difficult to separate the milk components, and during the OFF time, it is possible to make the cream 91 contain air, so the finished whipping cream becomes smooth. Therefore, as shown on the left side of FIG. 6 , an OFF time is provided during the stirring period.

Here, during the stirring period, the first driving time (ON time) in which the stirring unit 11 is driven and the first non-driving time (OFF) time in which the stirring unit 11 is not driven are set alternately. For example, in the first stirring period (1) shown on the left side of Fig. 6, the following actions are repeated 6 times during the stirring period of 1 minute: the stirring unit 11 is rotated in 5 seconds out of 10 seconds, and the stirring unit 11 is rotated in the remaining 5 seconds. The stirring unit 11 is stopped within seconds.

Furthermore, the following setting is preferable for the preferable setting of the ON time in each stirring period for improving the finish of whipped cream. That is, the driving time (ON time) of the stirring unit 11 in the second stirring period (2) is preferably longer than the driving time (ON time) of the stirring unit 11 in the first stirring period (1). Moreover, it is preferable that the driving time (ON time) of the stirring unit 11 in the third stirring period (3) is longer than the driving time (ON time) of the stirring unit 11 in the first stirring period (1), and is longer than the driving time (ON time) of the stirring unit 11 in the first stirring period (1). The driving time (ON time) of the stirring unit 11 in the second stirring period (2) is short.

In addition, as shown in FIG. 6 , the second stirring period ( 2 ) is preferably shorter than the first stirring period ( 1 ), not limited to the type of cream 91 . This is because the number of rotations of the stirring unit 11 in the second stirring period (2) is higher than that of the first stirring period (1), so the cream 91 foams faster, and if it takes a long time, milk components will separate.

In an actual heating cooker, a process of performing bubbly cooking of cream 91 by designating cream cooking from a plurality of cooking menus on the display operation panel 5 will be described. Fig. 10 is a flow chart showing the flow of the cream cooking process.

First, the control device 100 judges whether or not cream cooking has been selected (step S11 ). Here, the control apparatus 100 judges whether the signal which shows that a user selects cream cooking from the display operation panel 5 was received. Then, when it is determined that cream cooking is selected (Yes), the control device 100 determines whether or not the first ingredient (cream) is selected (step S12 ).

In step S12, if the control device 100 determines that the first ingredient is selected (Yes), cream cooking is set as a cooking menu for frothing cream, and is automatically stored in the cooking menu storage unit 100d by the cooking menu determination unit 100c. Determine the cooking menu among a plurality of cooking menus in , and move to step S14.

Step S14 performs the first stirring cooking. In the first stirring cooking, cooking is performed according to cooking conditions corresponding to the determined cooking menu. Here, since the determined cooking menu is a cooking menu for foaming cream, the cooking conditions are the stirring conditions on the left side shown in FIG. 6 . That is, the control apparatus 100 instructs the stirring control part 100b to control the drive of the drive motor 24 which rotates the stirring unit 11 based on the left stirring condition shown in FIG.

On the other hand, in step S12, if the control device 100 determines that the first ingredient (cream) has not been selected (No), it moves to step S13 to determine whether the second ingredient (food with milk or the like as the main ingredient) is selected. .

In step S13, if the control device 100 determines that the second ingredient is selected (Yes), cream cooking is set as a cooking menu for frothing food with milk or the like as the main raw material, and the cooking menu determination unit 100c automatically The cooking menu is identified among the plurality of cooking menus stored in the cooking menu storage unit 100d, and the process proceeds to step S15.

Step S15 executes the second stirring cooking. In the second stirring cooking, cooking is performed according to cooking conditions corresponding to the determined cooking menu. Here, since the determined cooking menu is a cooking menu for frothing foods mainly including milk, the cooking conditions are the stirring conditions on the right side shown in FIG. 6 . That is, the control device 100 instructs the stirring control unit 100b to control the driving of the drive motor 24 that rotates the stirring unit 11 based on the stirring conditions on the right side shown in FIG. 6 .

Regardless of whether it is the first stir cooking or the second stir cooking, the processing executed by the control device 100 only needs to include the following two steps. That is, the control device 100 includes: a first step of rotating the stirring unit 11 at a first rotation speed (300 rpm) during a first stirring period (1) when the cooking menu of frothing cream is selected; In the second step, after the first step is completed, during the second stirring period (2), the stirring unit 11 is rotated at a second rotational speed (400 rpm) higher than the first rotational speed (300 rpm). In addition, in addition to the first step and the second step, after the second step is completed, during the third stirring period (3), make the stirring unit 11 rotate at a third rotation speed (400rpm) smaller than the second rotation speed (200rpm) The third step of rotation.

In this way, in the heating cooker of this embodiment, when making whipped cream, put cream 91 and sugar as ingredients into the inner pot 10, close the lid 2, select cream cooking from the display operation panel 5, and designate the added cream 91. According to the type of cream 91, rotation control of stirring unit 11 corresponding to the type of cream 91 is automatically performed. If cooking finishes, then open cover body 2, take out the finished whipping cream. In this way, since the whipped cream is produced after the lid body 2 is closed until the lid body 2 is opened, the user does not have to do anything during the cooking of the whipped cream. Therefore, the burden on the user during whipped cream cooking can be reduced.

In general, the fat content and temperature of the cream are important for adjusting the firmness of the whipping cream. In particular, if the temperature of the cream is high, it will harden immediately. Therefore, when producing whipped cream, it is preferable to cool the cream, and after cooling the inner pot 10, add and stir the cream to be foamed. Therefore, before putting the cooled cream (for example, cream cooled to around 5° C.) into the inner container 10, the temperature of the inner container 10 is detected in advance, and if the detected temperature is above a predetermined temperature, the user is notified of the inner container 10. The temperature is high. Thereby, the user can be made aware that the temperature of the inner pot 10 is unsuitable for whipped cream cooking. Here, the predetermined temperature is a temperature appropriately set according to the raw material of the inner pot 10 and the amount of cream to be injected.

Specifically, when the temperature of the inner tank 10 detected by the inner tank temperature sensor 42 is detected to be above a predetermined temperature by the notification unit 26 shown in FIG. 5 , it is notified that the temperature of the inner tank 10 is not suitable for execution cooking temperature. The notification method of the notification unit 26 may be performed by emitting a sound or a warning sound from a speaker (not shown), or may be performed by displaying on the liquid crystal display unit 3 of the display operation panel 5 .

Furthermore, when it is detected that the temperature of the inner pot 10 detected by the inner pot temperature sensor 42 is higher than a predetermined temperature, the stirring control unit 100b may not start stirring by the stirring unit 11. The drive of the drive motor 24 is controlled.

In this way, when the temperature of the inner pot 10 is not suitable for whipped cream cooking, by taking measures such as notifying and not starting cooking, the material of whipped cream, ie, cream, will not be wasted.

The present invention is not limited to the above-mentioned embodiments, and various changes can be made within the scope indicated in the claims. Embodiments obtained by appropriately combining technical means disclosed in different embodiments are also included in the technical scope of the present invention. Furthermore, new technical features can be formed by combining the technical means disclosed in the respective embodiments.

1: The main body of the cooker 2: cover body 3: Liquid crystal display part 4: Operation button 5: Display the operation panel 9: Locking mechanism 10: liner 11: Stirring unit 12: rotating body 13A: The first stirring arm 13B: The second stirring arm 15: Shaft 21: outer cover 22: Inner cover 23: Seals 24: Drive motor 26: Notification Department 40: heating circuit 41: heater 42: Inner tank temperature sensor 100: Control device

Fig. 1 is a perspective view of a heating cooker according to an embodiment of the present invention. Fig. 2 is a perspective view of the heating cooker shown in Fig. 1 in a state where the lid body is opened. Fig. 3 is a schematic view of a stirring unit included in the heating cooker shown in Fig. 1 viewed from the inner pot side. Fig. 4 is a perspective view of a stirring unit and an inner pot included in the heating cooker shown in Fig. 1 . Fig. 5 is a control block diagram of the heating cooker shown in Fig. 1 . Fig. 6 is a diagram showing an example of the rotational speed of a stirring unit and a stirring period in stirring cooking. Fig. 7 is a schematic cross-sectional view showing a rotation state of a stirring unit during a first stirring period of stirring cooking in the heating cooker shown in Fig. 1 . Fig. 8 is a schematic cross-sectional view showing a rotating state of a stirring unit during a second stirring period of stirring cooking in the heating cooker shown in Fig. 1 . Fig. 9 is a schematic cross-sectional view showing a rotation state of a stirring unit during a third stirring period of stirring cooking in the heating cooker shown in Fig. 1 . Fig. 10 is a flowchart showing the flow of butter cooking in the cooking device shown in Fig. 1 .

(1): during the first stirring period

(2): During the second stirring period

(3): the third stirring period

Claims (9)

A cooker, which at least includes a cream cooking menu, the aforementioned cooker includes: liner; Stirring part is used to stir the ingredients put into the inner tank; and an agitation control section for performing the agitation control in the aforesaid agitation section, The cream cooking menu includes at least a first stirring period in which the stirring part is rotated and a second stirring period which is a stirring period next to the first stirring period, When the aforementioned stirring control unit selects the aforementioned butter cooking menu, During the first stirring period, the stirring part is rotated at a first rotation speed, During the second stirring period, the stirring part is rotated at a second rotational speed greater than the first rotational speed. The cooker as described in claim 1, wherein, The cream cooking menu further includes a third stirring period as a stirring period for stirring the stirring part, and the third stirring period is a stirring period next to the second stirring period, The said stirring control part rotates the said stirring part at the 3rd rotation speed smaller than the said 2nd rotation speed during the said 3rd stirring period. The cooker as described in claim 1, wherein, The cream cooking menu further includes a third stirring period as a stirring period for stirring the stirring part, and the third stirring period is a stirring period next to the second stirring period, The said stirring control part rotates the said stirring part at the 3rd rotation speed smaller than the said 1st rotation speed during the said 3rd stirring period. The cooker according to any one of claims 1 to 3, wherein, The aforementioned second stirring period is shorter than the aforementioned first stirring period. The cooker according to any one of claims 1 to 4, wherein, During the first stirring period, alternately setting the first driving time when the stirring part is driven and the first non-driving time when the stirring part is not driven, During the second stirring period, alternately setting the second driving time when the stirring part is driven and the second non-driving time when the stirring part is not driven, The aforementioned second stirring period is longer than the aforementioned first stirring period. The cooker as described in claim 1, wherein, The cream cooking menu further includes a third stirring period as a stirring period for stirring the stirring part, and the third stirring period is a stirring period next to the second stirring period, During the first stirring period, alternately setting the first driving time when the stirring part is driven and the first non-driving time when the stirring part is not driven, During the second stirring period, alternately setting the second driving time when the stirring part is driven and the second non-driving time when the stirring part is not driven, During the third stirring period, alternately setting the third driving time when the stirring part is driven and the third non-driving time when the stirring part is not driven, The aforementioned second driving period is longer than the aforementioned first driving period, The aforementioned third driving period is longer than the aforementioned first driving time in the aforementioned first stirring period, and shorter than the aforementioned second driving time in the aforementioned second stirring period. The cooker according to any one of Claims 1 to 6, including: a detection unit for detecting the temperature of the inner container; and The notification unit notifies that the temperature of the inner pot is unsuitable for cooking when the detection unit detects that the temperature of the inner pot is equal to or higher than a predetermined temperature. The cooker according to any one of claims 1 to 6, wherein, Including a detection part to detect the temperature of the aforementioned inner tank, The agitation control unit does not start the agitation operation by the agitation unit when the detection unit detects that the temperature of the inner pot is equal to or higher than a predetermined temperature. A cooking method is a cooking method in a cooker having an inner pot and a stirring portion for stirring ingredients put into the inner pot, and including at least a cream cooking menu, wherein, The cream cooking menu includes at least a first stirring period in which the stirring part is rotated and a second stirring period which is a stirring period next to the first stirring period, With the aforementioned cream cooking menu selected, perform at least: In the first step, during the first stirring period, the stirring part is rotated at a first rotation speed; and In the second step, during the second stirring period, the stirring part is rotated at a second rotational speed greater than the first rotational speed.

Images