TW202400059A - Cooker - Google Patents

Abstract

To easily change a reservation time of day or a reservation time length during reserved cooking. A cooker comprises a reporting unit for reporting that cooking of food ingredients is complete, after completion of cooking of the food ingredients in a cooking step, and before a reheating step, when the cooker executes the cooking step of cooking the food ingredients, a suitable temperature thermal insulation step of thermally insulating cooked food at a predetermined temperature, and the reheating step of reheating the thermally insulated food, in sequence during execution of reserved cooking.

Description

heating cooker

The present invention relates to a heating cooker for heating and cooking food contained in an inner pot.

Among heating cookers such as rice cookers, there are scheduled cooking heating cookers that can complete cooking at a scheduled time or a scheduled time (for example, Japanese Patent Application Laid-Open No. 2013-223705).

However, the cooking is just the preparation of the ingredients and has not yet reached the level of consumption. That is, after the cooking of the ingredients is completed, final processing steps such as reheating are performed to allow the flavors to penetrate into the ingredients and bring the food to a state where it is edible.

Therefore, in reservation cooking, the reservation time or reservation time is usually set to the moment or time when the food reaches the edible level.

On the other hand, in reserved cooking, as mentioned above, after the cooking of the ingredients is completed, the food is brought to a ready-to-eat state through a reheating process. Therefore, by advancing the reserved time or time, the food can be brought to a ready-to-eat state. status in advance.

However, regardless of whether it is normal cooking (cooking other than reserved cooking) or reserved cooking, as long as the cooking function table is the same, the time required until the cooking of the ingredients is completed will not change, so changes to advance the reserved time or the reserved time must be made in advance. It can only be executed after the ingredients are cooked. Therefore, in order to advance the reservation time or change the reservation time in order to bring the food to a ready-to-eat state, it is necessary to know in advance the time required until the cooking of the ingredients is completed, and this cannot be done simply.

An object of one aspect of the present invention is to realize a heating cooker that can easily change the scheduled time or the scheduled time by notifying the completion of cooking of ingredients during scheduled cooking.

In order to solve the above problem, a heating cooker according to one aspect of the present invention includes a container for accommodating food, a heating unit for heating the container, and a heating control unit for controlling heating by the heating unit, and is capable of reserving heating for cooking. The cooking device performs the scheduled cooking in sequence: a cooking process for cooking ingredients; a heat preservation process for keeping the food cooked by the cooking process warm at a prescribed temperature; and a reheating process for keeping the food cooked by the heat preservation process warm. The heating cooker includes a notification unit that notifies the completion of cooking of the food after the heating and cooking of the food in the cooking process is completed and before the reheating process when the scheduled cooking is executed. .

According to one aspect of the present invention, by notifying the completion of cooking of ingredients during scheduled cooking, the scheduled time or the scheduled time can be easily changed.

＜Embodiment 1＞ Hereinafter, one embodiment of the present invention will be described in detail.

＜Overview of heating cooker＞ FIG. 1 shows the schematic internal structure of the heating cooker 101 according to this embodiment. FIG. 2 shows the appearance of the heating cooker 101.

As shown in FIG. 1 , the heating cooker 101 includes a heating cooker main body (main body) 1 and a lid 2 attached to the heating cooker main body 1 so as to be openable and closable.

(Heating cooker body 1) As shown in FIG. 1 , the heating cooker main body 1 includes an inner pot storage portion 11 that houses an inner pot (container) that accommodates objects to be heated (vegetables, meat, fish, seasonings and other ingredients) to be cooked ( 3); and a handle storage portion 12 that stores the handle portion 31 provided in the inner pot 3 when the inner pot 3 is stored in the inner pot accommodating portion 11 .

Furthermore, the heating cooker main body 1 is provided with an engaging claw 13 on the outer side of the upper part of the inner pot accommodating part 11, and the engaging claw 13 is engaged with a claw receiving part 23 provided on the outer cover 21 of the cover body 2 described later. When the engaging claw 13 engages with the claw receiving portion 23 , the cover 2 is locked on the heating cooker body 1 . The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by the open switch 24 provided on the surface of the outer cover 21 as shown in FIG. 2 .

The liner storage part 11 stores the liner 3 and heats the liner 3. In the inner pot accommodating part 11, the heating part 15 which heats the inner pot 3 is arrange|positioned at the position which contacts the inner pot 3 when the inner pot 3 is accommodated in the inner pot accommodating part 11. Examples of the heating unit 15 include an induction heating coil, but are not limited thereto. Here, the position in contact with the liner 3 when the liner 3 is stored in the liner accommodating part 11 means, for example, a position in the liner accommodating part 11 facing the bottom wall 3 a of the liner 3 (see FIG. 4 ). position, or a position opposite to the bottom wall 3a and peripheral wall 3b (refer to Figure 4) of the inner pot 3.

In addition, a temperature sensor 16 for detecting the temperature of the inner pot 3 and a sensor for measuring the food ingredients stored in the inner pot 3 are provided in the inner pot accommodating part 11 at a position in contact with the inner pot 3 when the inner pot 3 is stored. Weight sensor 18. Moreover, the detection signal of the temperature sensor 16 and the detection signal of the weight sensor are sent to the control part (heating control part) 17 mentioned later. The use of the detection signal of the temperature sensor 16 and the detection signal of the weight sensor 18 will be described later.

In addition, although not shown in the figure, a power supply unit including a power supply circuit, an inverter circuit, and the like are arranged on the heating cooker body 1 .

(Cover 2) The cover 2 has an outer cover 21 and an inner cover 22 . The outer cover 21 is assembled to the heating cooker body 1 via the hinge spring 4 . Thereby, the lid 2 is rotatably supported on the heating cooker body 1 so as to open and close the opening of the inner pot 3 housed in the heating cooker body 1 .

FIG. 3 is a perspective view of the heating cooker 101 with the lid 2 opened, and shows a state after the inner lid 22 is detached from the outer lid 21 . As shown in FIG. 3 , the outer cover 21 is composed of a bottom 211 provided with a recess embedded in the inner cover 22 and an upper part 212 covering the bottom 211 . A control board (not shown) is provided in the space between the bottom 211 and the upper part 212 (inside the outer cover 21 ), and the control unit 17 that controls various operations in the heating cooker 101 is disposed on the control board.

The control unit 17 is composed of a calculation unit, a storage unit, and other electronic components (not shown), and controls the heating unit 15 and the like based on programs, input data, etc. stored in the storage unit to implement a series of cooking operations. Details of the control unit 17 will be described later. In addition, in this embodiment, the control part 17 is arrange|positioned inside the outer cover 21, but an arrangement location is not limited, For example, it may be arrange|positioned on the heating cooker main body 1.

As shown in FIG. 2 , the outer cover 21 is formed in a shape to cover the handle receiving portion 12 of the heating cooker body 1 , and an operating portion 25 is provided on the upper portion 212 of the outer cover 21 . The operating portion 25 is provided with a function for opening the lid. 2, an opening switch 24, a window portion 21a formed as an opening near the opening switch 24, a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like.

In addition, a steam duct unit 26 having a steam port 26 b is detachably provided on the outer cover 21 on the opposite side to the window portion 21 a via the operating portion 25 . The steam pipe unit 26 condenses the steam generated internally by the inner tank 3 and returns it to the inner tank 3, thereby circulating the steam, and controls the discharge amount of the steam. Thereby, the heating cooker 101 can perform cooking using only the moisture from the food, so that the nutrients and flavor of the food can be fully utilized in the cooking. The steam duct unit 26 is connected to a steam introduction opening (vent hole) 40 d of the inner cover 22 to be described later, and introduces steam generated in the inner tank 3 .

The steam duct unit 26 is provided detachably from the outer cover 21 . Details will be described in Embodiment 2, but the steam pipe unit 26 can also be decomposed into upper and lower parts of a covering part and a water storage part. Therefore, cleaning of the inside of the steam piping unit 26 can be easily performed, thereby maintaining cleanliness.

In addition, as shown in FIG. 3 , the outer cover 21 is provided with a steam sensor 27 that detects steam generated in the inner pot 3 . The detection signal of the water vapor sensor 27 is also transmitted to the control unit 17 of the heating cooker 101 . The use of the detection signal of the water vapor sensor 27 will be described later.

2 illustrates an example in which the steam duct unit 26 is provided on the upper portion 212 of the outer cover 21 on the opposite side to the window portion 21a with the operating portion 25 interposed therebetween. However, these operating portions 25, window portions 21a, The configuration of the steam piping unit 26 is an example and is not particularly limited.

On the other hand, the inner cover 22 has an inner cover main body 40 detachably mounted with respect to the bottom 211 on the opposite side of the bottom 211 of the outer cover 21 to the inner pot 3 so as to surround the outer peripheral edge of the inner cover main body 40. The outer peripheral edge portion of the inner cover body 40 is provided with a large-diameter sealing ring 41 around the entire outer peripheral edge portion. When the lid 2 is closed, the large-diameter sealing ring 41 is in close contact with the upper surface of the flange portion 3c provided at the upper edge of the opening of the inner pot 3 . Thereby, the large-diameter sealing ring 41 blocks the gap between the inner cover 22 and the inner pot 3, prevents the food from flowing out of the inner pot 3, and efficiently converts the moisture from the food into steam and circulates it.

An opening 40a is formed in a part of the inner cover body 40, and a heat-resistant transparent material 40e such as heat-resistant glass or transparent resin is embedded. This opening 40a is formed in a position overlapping the window portion 21a of the outer cover 21 when the inner cover 22 is attached to the outer cover 21. Thereby, the inside of the inner pot 3 can be confirmed through the window part 21a of the outer cover 21 and the transparent material 40e. The transparent material 40e embedded in the opening 40a is exposed to the outside due to the opening of the window portion 21a of the outer cover 21, and is therefore exposed to the outside air. As a result, the opposite surface (exposed surface) of the transparent material 40e is cooled by the outside air, and the vapor adhering to the surface of the transparent material 40e facing the inner bag 3 returns to the inner bag 3 as water droplets. Thereby, steam can be efficiently circulated in the space formed by the inner lid main body 40 and the inner pot 3 . In addition, the transparent material 40e formed of glass can be cooled more efficiently than resin.

In addition to the opening 40a, the inner cover body 40 is also provided with a plurality of small convex portions 40b on a part of the surface of the inner cover body 40 that faces the inner pot 3. The convex portion 40b causes the steam adhering to the inner cover body 40 to return to the inner pot 3 as water droplets. By providing the convex portion 40 b on the inner cover body 40 , steam can be efficiently circulated in the space formed by the inner cover body 40 and the inner container 3 .

The material of the portion of the inner cover body 40 where the convex portion 40 b is formed is not particularly limited. However, in order to allow the steam adhering to the inner cover body 40 to form water droplets and return to the inner pot 3 , it is preferably made of a material that is easy to condense, such as metal.

Furthermore, the inner cover main body 40 is formed with a sensor opening 40 c for penetrating the water vapor sensor 27 formed on the outer cover 21 and a vapor guide opening 40 d. The opening 40d is used to guide the steam generated by the inner pot 3 to the steam pipe unit 26 of the outer cover 21.

As the lid 2, when the heating cooker main body 1 is brought into a closed state, the inner pot 3 accommodated in the pot accommodating portion 11 of the heating cooker main body 1 is sealed with the inner lid 22, and the handle accommodating portion 12 is covered with the outer lid 21. . That is, when the heating cooker main body 1 is placed in a closed state, the lid 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker main body 1 .

(Inner tank 3) FIG. 4 is a top perspective view of the inner pot 3 , showing the state after being taken out from the heating cooker body 1 . As shown in FIG. 3 , the inner pot 3 has a bottom wall 3 a and a peripheral wall 3 b extending vertically upward from the bottom wall 3 a and is a concave-shaped heating container that opens upward. The internal space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space, and is heated by the heating unit 15 to function as a heating chamber.

In addition, at the upper end of the peripheral wall 3b of the inner pot 3, a flange portion 3c extending in the horizontal direction toward the outside of the inner pot 3 is formed over the entire circumference of the peripheral wall 3b. In this way, by providing the flange portion 3c at the upper end of the peripheral wall 3b of the inner pot 3, the area where the large-diameter sealing ring 41 formed on the inner cover 22 of the lid body 2 comes into contact with the upper surface of the inner pot 3 is increased, thereby improving the efficiency of the inner pot 3. The inner cover 22 has tightness to the inner container 3.

In addition, in the liner 3 shown in FIGS. 1 to 4 , the case where the opening forming the internal space of the liner 3 is circular in plan view is shown as an example. However, the shape of the opening of the liner 3 is not the same. It is limited to this and can be made into any shape.

The inner bladder 3 is formed of a highly thermally conductive component, such as aluminum or the like. In addition, a magnetic material such as stainless steel may be affixed to the outer surface of the inner pot 3 to improve heating efficiency, or a fluorine resin or the like may be coated on the inner surface of the inner pot 3 to prevent food from adhering.

In addition, on the inner pot 3, two handle portions 31 are provided on a part of the outer peripheral edge portion of the upper portion to face each other. The handle portion 31 is formed of a heat-resistant and electrically insulating material such as plastic.

(Heat cooking) The heating cooker 101 has a cooking mode (for example, curry mode, potato stew mode, oven mode, etc.) that performs cooking based on heating for each function table. Each cooking mode includes a normal mode that starts cooking at the same time as the cooking mode and a reservation mode that performs reserved cooking. Scheduled cooking refers to cooking of the ingredients contained in the inner pot 3 at a set time or after a set time until the food reaches the edible level. Each mode is configured to be selected by the user from the operation unit 25 .

(Control Section 17) FIG. 5 is a control block diagram of the heating cooker 101. The control unit 17 is connected to the heating unit 15 , the operating unit (changing unit) 25 , the notification unit 50 , the temperature sensor 16 , the weight sensor 18 , the water vapor sensor 27 , and the lid opening and closing detection sensor (detection unit). 51.

The control unit 17 performs heating control of the heating unit 15 and notification control of the notification unit 50 based on the cooking mode selected by the operation unit 25 . In addition, the control unit 17 controls the heating of the heating unit 15 based on the detection results (detection values) of the temperature sensor 16 , the weight sensor 18 , the water vapor sensor 27 , and the lid opening and closing detection sensor 51 .

Specifically, the control unit 17 performs heating control by switching between ON and OFF control of the energization of the heating unit 15 . Since the control unit 17 controls the heating of the heating unit 15 based on the detection results of the temperature sensor 16, the weight sensor 18, and the water vapor sensor 27, more accurate control can be performed. By controlling heating in this way, the heating cooker 101 performs cooking according to the selected cooking mode. Furthermore, the control unit 17 controls the heating of the heating unit 15 so that after the cooking is completed, the food is kept warm at a temperature higher than the temperature range in which the food is easily spoiled.

Furthermore, the control unit 17 is equipped with a timer unit (not shown), manages the cooking time, and can perform scheduled cooking. In addition, the control unit 17 notifies the user using the heating cooker 101 of various information through the notification unit 50 as necessary. Details of the content and notification method will be described later.

(reservation cooking) FIG. 6 is a graph showing the relationship between the elapsed time and temperature in scheduled cooking when the scheduled mode is selected. The graph showing the relationship between the elapsed time and the temperature changes depending on the menu of the dish. Here, the temperature on the vertical axis of the graph represents the temperature of the inner pot 3 (the temperature of the food in the inner pot 3) detected by the temperature sensor 16.

In addition, the scheduled cooking process is switched according to the elapsed time on the horizontal axis of the graph shown in FIG. 6 . Specifically, during reserved cooking, the order of (I) cooking process, (II) appropriate temperature and heat preservation process (warm keeping process), and (III) reheating process is switched from the time when reserved cooking starts (starting heating). During the period of maintaining the predetermined temperature in the final (III) reheating step, a preset time is set as the end time of the preset cooking. The appointment setting time can be set by time or time. When the reservation setting time is set by time, a specific time (for example, 18 o'clock, etc.) is set as the reservation setting time. In addition, when the reservation setting time is set by time, a specific time (for example, after 3 hours, etc.) is set as the reservation setting time.

(I) The cooking process is a process of heating ingredients until cooking is completed. Here, when heating by the heating unit 15 is started and the temperature of the inner pot 3 is detected to be 100° C. by the temperature sensor 16, heating by the heating unit 15 is stopped after a predetermined time has elapsed. Then, it is a process until the time point (X) when the temperature of the inner pot 3 detected by the temperature sensor 16 reaches 55°C.

(II) The temperature-appropriate heat preservation process is (I) a process in which the heating part 15 reheats the food cooked in the cooking process, raises the temperature of the inner pot 3 to an appropriate temperature, and maintains the temperature for a predetermined time. Thermophilic means a temperature higher than the temperature zone in which food is susceptible to spoilage. Here, the temperature of the inner pot 3 at the elapsed time (1) of the graph is 70° C. as the appropriate temperature. Consider scheduling appointments to set a prescribed amount of time to maintain the right temperature.

(III) The reheating process is to reheat the food that has been kept at the right temperature through the (II) temperature-appropriate heat preservation process to raise the temperature of the inner pot 3 to a specified temperature (here, 100°C) and maintain it for the preset time. (2) process. In addition, in the (III) reheating step, there is also a function table that performs not only heating but also stirring of the food at the same time.

The (I) cooking process, (II) temperature-appropriate heat preservation process, and (III) reheating process are performed by controlling the heating unit 15 by the control unit 17 in accordance with the temperature detected by the temperature sensor 16 and the elapsed time of the timer unit. to execute. Specifically, after the detected temperature of the temperature sensor 16 indicates 100°C and the elapsed time of the timer unit has elapsed for a predetermined time, the control unit 17 stops the heating of the heating unit 15. Indicates the time point (X) at 55°C when heating by the heating unit 15 is restarted. Furthermore, if the detected temperature of the temperature sensor 16 indicates 70°C, the control unit 17 maintains 70°C for a predetermined time, and uses the elapsed time of the timer unit to indicate that the detected temperature of the temperature sensor 16 indicates 100°C. way to control the heating of the heating part 15.

(Cooking completion notification) Here, at the time point (X) when the (I) cooking process is completed and the process is transferred to (II) the appropriate temperature heat preservation process, the cooking of the ingredients is completed. Specifically, the control unit 17 determines that the cooking of the ingredients is completed when (I) the time point (X) at which the cooking process ends, that is, when the temperature sensor (16) indicates 55°C. When the control unit 17 determines that the cooking of the food ingredients has been completed, the control unit 17 notifies the completion of the cooking of the food ingredients through the notification unit 50 . The notification by the notification unit 50 is considered as follows: a sound is emitted from the speaker provided in the heating cooker 101, or the display unit 25b of the operation unit 25 provided in the heating cooker 101 is made to emit light like a lamp, or the heating cooker 101 is provided with a sound. The display unit 25b of the provided operation unit 25 displays a message or notifies a device different from the heating cooker 101, such as a portable terminal used by a user such as a smartphone.

Here, the timing for notifying the notification unit 50 of completion of cooking of the food material is preferably the time point (X) when (I) the cooking process ends, that is, when the temperature sensor 16 indicates 55°C. However, as long as it is during (I) cooking The time point at which the heating and cooking of the ingredients in the process is completed, that is, the time point at which the temperature of the inner pot 3 is heated to 100° C. and the initial heating by the heating unit 15 is stopped, and before the (III) reheating step is sufficient. Furthermore, it suffices as long as (I) the time when heating and cooking of the ingredients in the cooking process is completed and (II) before the appropriate temperature heat preservation process.

In scheduled cooking, as mentioned above, the scheduled cooking is completed after going through the above-mentioned steps (I) to (III). Then, the completion of scheduled cooking indicates that the food has reached the level of consumption. That is, at the time when the notification unit 50 notifies that the cooking is completed, the food is not ready for consumption. In order to make the food ready for consumption, it needs to be reheated and cooked for a specified time. Therefore, in normal scheduled cooking, from the end of (I) the cooking process to the scheduled setting time (2), (II) the appropriate temperature heat preservation process and (III) the reheating process are executed.

Here, the notification unit 50 may notify the completion of cooking of the ingredients multiple times. In this way, by notifying the completion of cooking of the ingredients multiple times, even if the user misses the first notification, he can still know that the cooking of the ingredients is completed through the second and subsequent notifications.

In ordinary heating cookers, when scheduled cooking is performed, an error sound is emitted when the lid is opened before the scheduled time. In the (I) cooking process, if the temperature of the inner pot 3 reaches 100° C. and the heating of the heating unit 15 stops after a predetermined time has elapsed, the heating of the ingredients is completed, and even opening the lid 2 has no effect. Therefore, it is stipulated that even if the lid 2 is opened after the heating by the heating unit 15 is stopped in the (I) cooking process, no error sound will be emitted. Accordingly, the user can open the lid 2 at any time after the completion of cooking is notified through the notification unit 50 .

In addition, since the user sometimes does not need to notify the user of the completion of cooking during scheduled cooking, the notification of the completion of cooking by the notification unit 50 does not need to be always performed, but can be set as needed.

In addition, the notification unit 50 may notify that the reheating step (III) has been completed after notifying that the cooking of the ingredients is completed. This can notify the user that the food is ready for consumption.

After the completion of cooking is notified by the notification unit 50, the operation unit (change unit) 25 accepts changes to the reserved time or the reserved time in the reservation mode. Therefore, when the notification unit 50 notifies that cooking is completed, the reservation setting time (reservation time or reservation time) can be easily changed by operating the operation unit 25 . This allows the food to be ready for consumption at the timing when the user wants to eat the food. Furthermore, within groups (family members, etc.) with different meal times, the preset time can be freely changed at each timing and the lid 2 of the heating cooker 101 can be opened and closed.

Changing the reservation setting time means changing the timing of starting (III) the reheating process. Therefore, when shortening the preset setting time, the control unit 17 controls the heating unit 15 so that the timing of starting the (III) reheating process is also advanced.

Therefore, if notification of completion of cooking is given during reserved cooking, the user can prepare the food to a ready-to-eat state at a desired timing. For example, if the cooking completion time is notified and the food is ready to be eaten, the already set reservation setting time can be changed to shorten the time so that the process can be immediately transferred to the (III) reheating process.

Furthermore, in the above-described first embodiment, after the completion of cooking is notified during scheduled cooking, the transition to (III) the reheating process is performed by changing the scheduled setting time, but the present invention is not limited to this. In the following second embodiment, another example of the timing of transition to (III) the reheating step will be described.

[Embodiment 2] Other embodiments of the present invention will be described below. In addition, in this embodiment, components having the same functions as those described in the above-mentioned Embodiment 1 are assigned the same reference numerals, and descriptions thereof are omitted.

(Transfer timing to reheating process) FIG. 7 is a diagram for explaining the timing of transition to the reheating step in this embodiment. FIG. 8 is a diagram for explaining the timing of transition to the reheating step in the comparative example.

In scheduled cooking, depending on the cooking function table, ingredients, seasonings, etc. need to be added before (III) the reheating process. In this case, in the (II) temperature-appropriate heat preservation step, the lid 2 of the heating cooker 101 is opened, ingredients, seasonings, etc. are put in, and the lid 2 is closed again. Normally, as shown in FIG. 8 , when the lid 2 of the heating cooker 101 is opened to put food, seasonings, etc. in the (II) temperature-appropriate heat preservation step, and the lid 2 is closed again, the heating process is not completed until the (III) reheating step. No reheating is performed until the start. Therefore, the time (4) when the food is ready for consumption will not be changed from the preset reservation setting time (2).

However, in the present embodiment, when the lid opening and closing detection sensor 51 detects the opening and closing of the lid 2 in the (II) temperature-appropriate heat preservation step, the control unit 17 reheats the inner pot 3 through the heating unit 15 . Transfer to (III) reheating process. Therefore, as shown in FIG. 7 , at the time when the lid 2 of the heating cooker 101 is opened and ingredients, seasonings, etc. are opened and the lid 2 is closed again in the (II) temperature-appropriate heat preservation step, the (III) reheating step is started. Therefore, the time (4) when the food is ready to be eaten can be made earlier than the preset reservation setting time (2).

In this way, by opening and closing the lid 2 in the (II) temperature-appropriate heat preservation step, the process can be immediately transferred to the (III) reheating step. Therefore, the user only needs to open and close the lid 2 when he wants to eat the food.

In addition, if the lid 2 is opened by mistake in the appropriate temperature insulation step (II), when the lid 2 is closed, the process is transferred to the sterilization step (heating at 70°C for 1 minute) to reheat the inner pot 3. Can prevent the reproduction of miscellaneous bacteria.

As described above, in this embodiment, after detecting the opening and closing of the lid 2 by the lid opening and closing detection sensor 51, the control unit 17 controls the heating unit 15 to execute the sterilization process or the like based on the function table of the scheduled cooking being executed. Reheating process. Thereby, the user only needs to open and close the lid 2 at a desired timing, and even if the lid 2 is opened by mistake, it is possible to prevent the propagation of foreign bacteria.

[Summary] The heating cooker according to the first aspect of the present invention includes a container (inner pot 3 ) for accommodating food, a heating unit 15 for heating the container (inner pot 3 ), and a heating control unit for controlling heating by the heating unit 15 (control unit 17), and a heating cooker 101 capable of scheduled cooking. The scheduled cooking sequentially executes: a cooking process to cook the ingredients; and a heat preservation process to heat the food cooked in the cooking process at a predetermined temperature. and a reheating process for reheating the food kept warm in the heat preservation process. The heating cooker includes a notification unit 50 that when the scheduled cooking is executed, the heating and cooking of the ingredients in the cooking process is completed. Afterwards and before the reheating process, it is notified that the cooking of the ingredients is completed.

According to the above configuration, the notification unit notifies the completion of cooking of the food after the heating and cooking of the food in the cooking process is completed and before the reheating process, thereby eliminating the need to know in advance the time when the cooking of the food is completed. Therefore, if there is a notification from the notification unit, the reservation time or the reservation time can be easily changed at the user's preferred timing.

In the heating cooker according to the first aspect of the present invention, in the above-mentioned aspect 1, the notification unit 50 may notify that the cooking of the food material is completed before the heat preservation step.

According to the above configuration, by notifying the user that the cooking of the food has been completed before the heat preservation process, the user can prepare the food to be ready for consumption earlier.

In the heating cooker according to the third aspect of the present invention, in the above-mentioned aspect 1 or 2, the notification unit 50 may notify the completion of cooking of the food material multiple times.

According to the above configuration, by notifying the completion of cooking of the ingredients multiple times, even if the user misses the first notification, the user can be informed of the completion of cooking of the ingredients through the second and subsequent notifications.

In the heating cooker according to the fourth aspect of the present invention, in any one of the above-mentioned aspects 1 to 3, the notification unit 50 may notify the completion of the reheating process after notifying that the cooking of the food ingredient is completed.

According to the above configuration, by notifying the user that the reheating process executed after the preparation of the ingredients is completed, the user can be notified that the food has reached the edible level.

The heating cooker according to the fifth aspect of the present invention may be any one of the above-mentioned aspects 1 to 4, and may further include a changing unit (operating unit 25) that, after the notification unit 50 notifies that the cooking is completed, We accept changes to the reservation time or reservation time.

According to the above-mentioned structure, the food can be brought to a state where the food is ready for consumption at the timing when the user wants to eat the food.

The heating cooker according to the sixth aspect of the present invention may be any one of the above-mentioned aspects 1 to 5, further including: a lid 2 that covers the container (inner pot 3); and a detection unit (lid opening and closing). The detection sensor 51) detects the opening and closing of the lid 2. After the detection part (the lid opening and closing detection sensor 51) detects the opening and closing of the lid 2, the heating control part (control Part 17) Execute the sterilization process or the reheating process according to the function list of the scheduled cooking being executed.

According to the above-mentioned structure, by opening and closing the lid during the heat preservation process, the process can be immediately transferred to the sterilization process or the reheating process. Accordingly, the user only needs to open and close the lid at a desired timing, and even if the lid is opened by mistake, it is possible to prevent the growth of foreign bacteria.

The present invention is not limited to the above-described embodiments, and various modifications 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 methods disclosed in each embodiment.

1: Heating the main body of the cooker 2: Cover 3: Inner tank 3a: Bottom wall 3b: Surrounding wall 3c: Flange part 11: Inner tank storage department 12: Handle storage part 13:Latching claw 15:Heating part 16:Temperature sensor 17:Control Department 18: Weight sensor 21: Outer cover 21a:Window 211: Bottom 212: Upper part 22:Inner cover 23: Claw receiving part 25:Operation Department 25a: Operation button 25b:Display part 26:Steam piping unit 26b: Steam port 27:Water vapor sensor 31: handle 40: Main body of inner cover 40a:Open your mouth 40b:convex part 40c: Opening for sensor 40d: Opening for steam guidance 40e: Transparent material 41: Large diameter sealing ring 50:Notification Department 51: Cover opening and closing detection sensor 101:Heating cooker

FIG. 1 is a perspective view of the heating cooker according to Embodiment 1 of the present invention with the lid opened. Fig. 2 is a perspective view of the heating cooker shown in Fig. 1 in a state where the lid is closed. 3 is a perspective view of the heating cooker shown in FIG. 1 in a state in which the lid is opened and the inner cover is detached from the outer cover. Fig. 4 is a top perspective view of the inner pot of the heating cooker shown in Fig. 1 after being taken out. FIG. 5 is a control block diagram of the heating cooker shown in FIG. 1 . FIG. 6 is a graph showing the relationship between elapsed time and temperature during scheduled cooking in the heating cooker shown in FIG. 1 . FIG. 7 is a diagram showing an example of the timing of switching from the heat preservation process after completion of cooking to the finishing process in reserved cooking. 8 is a diagram showing a comparative example of the timing of switching from the heat preservation process after completion of cooking to the finishing process in the reservation mode.

15:Heating part

16:Temperature sensor

17:Control Department

18: Weight sensor

25:Operation Department

27:Water vapor sensor

50:Notification Department

51: Cover opening and closing detection sensor

101:Heating cooker

Claims (6)

A heating cooker that includes a container for storing ingredients, a heating unit that heats the container, and a heating control unit that controls heating by the heating unit, and that is capable of predetermining cooking, wherein: The scheduled cooking is performed in sequence: a cooking process to cook the ingredients; a heat preservation process to keep the food cooked in the cooking process warm at a specified temperature; and a reheating process to reheat the food kept warm in the heat preservation process. The heating cooker includes a notification unit that notifies the completion of cooking of the food material after the heating cooking of the food material in the cooking process is completed and before the reheating process when the scheduled cooking is executed. The heating cooker according to claim 1, wherein, The notification unit notifies that the cooking of the ingredients is completed before the heat preservation process. The heating cooker according to claim 1 or 2, wherein, The notification department notified multiple times that the cooking of the ingredients was completed. The heating cooker as described in any one of claims 1 to 3, wherein, The notification unit notifies that the reheating process has ended after notifying that the cooking of the food ingredient has been completed. The heating cooker according to any one of claims 1 to 4, wherein, It also includes a change unit that accepts changes in the reservation time or the reservation time after the completion of the cooking is notified by the notification unit. The heating cooker as described in any one of claims 1 to 5, wherein, Also included: a cover covering the container; and a detection part that detects the opening and closing of the cover, After the detection part detects the opening and closing of the cover, the heating control part executes the sterilization process or the reheating process according to the function table of the scheduled cooking being executed.

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