TWI617269B - Heating conditioner - Google Patents

Abstract

The heating conditioner of the present invention includes a heating coil 3 that heats an object to be heated, an operation display unit 15 that inputs a reservation setting including at least a conditioning end time, and a control device 8 that controls the heating coil 3 in accordance with a reservation setting. The control device 8 executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating coil 3 is controlled such that the temperature of the pot-shaped container 5 is in the first temperature zone during the first elapsed time to be in the pot-shaped container 5 The food is sterilized; and the program is completed, and the heating coil 3 is controlled to heat the pot-shaped container 5 so that the conditioning corresponding to the reservation setting is completed at the end of conditioning.

Description

Heating conditioner

The present invention relates to a heating conditioner for heating and conditioning an object to be heated containing food.

In the past, a heating conditioner was known, which has a function of scheduling the end time of conditioning. In this heating conditioner, the action is performed such that the food such as meat, vegetables, seasonings, etc. is maintained in a state of being placed in the conditioning container, and the heating operation is started near the conditioning end time, and is completed at the conditioning end time. Conditioning.

However, in such a heating conditioner, the food may be maintained in a state of being stored in the conditioning container for a long period of time, which may cause food spoilage and food poisoning microorganisms to multiply, and the food cannot be stored hygienically.

In the conditioning apparatus described in Patent Document 1, the induction heating coil that heats the object to be heated in the conditioning chamber, the cooling means for cooling the conditioning chamber, and the reservation function of the conditioning end time are provided, and when the stewed vegetables are prepared, The cycle of cold preservation, cooking, cooling, and reheating is conditioned and reheated at the time of the appointment. In this conditioning device, a cooling operation is performed to prevent the food from spoiling.

Advanced technical literature Patent literature

Patent Document 1: Japanese Laid-Open Patent Publication No. 2006-108022 (Request Item 1, FIG. 3)

However, in the conditioning apparatus described in Patent Document 1, cooling and heating are performed in a single device, so that the loss of thermal energy is large and the amount of power consumption is increased. Moreover, because of the relationship with the cooling means, the size of the body becomes large, and there is a problem that the installation space is occupied.

The present invention has been made to solve the above problems, and an object thereof is to provide a heating conditioner capable of storing foods hygienically at the time of reservation conditioning. Further, it is an object of the invention to provide a heating conditioner having high energy saving and small volume.

A heating conditioner according to the present invention includes: a heating device that heats an object to be heated; an operation unit that inputs a reservation setting including at least a conditioning end time; and a control device that controls the heating device according to the reservation setting. The control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is in the first temperature zone during the first elapsed time to be inside the object to be heated Sterilization of the food; and completion of the process of controlling the heating device to heat the object to be heated to complete the conditioning corresponding to the predetermined setting at the end of the conditioning.

According to the heating conditioner of the present invention, the food can be stored hygienically in the reservation conditioning. Moreover, since there is no cooling device for cooling the food, it is possible to obtain a heating conditioner which is energy-saving and has a compact size.

1‧‧‧ Ontology

2‧‧‧ container sets

2a‧‧‧孔部

3‧‧‧heating coil

4‧‧‧Bottom temperature sensor

5‧‧‧ pot-shaped container

5a‧‧‧Front

7‧‧‧Time measuring device

8‧‧‧Control device

9‧‧‧Cushion

10‧‧‧ cover

10a‧‧ vent

11‧‧‧ room temperature sensor

15‧‧‧Operation display

18‧‧‧Hands

19‧‧ ‧ cover handle

22‧‧‧Ventilation valve

100‧‧‧heating conditioner

200‧‧‧food

201‧‧‧ Soup juice

Fig. 1 is a schematic cross-sectional view showing an example of the configuration of a heating conditioner 100 according to Embodiment 1 of the present invention.

Fig. 2 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 according to the first embodiment of the present invention.

Fig. 3 is a flow chart for explaining the heat sterilization process A of the heating conditioner 100 according to the first embodiment of the present invention.

Fig. 4 is a flow chart for explaining the intermediate program A of the heating conditioner 100 according to the first embodiment of the present invention.

Fig. 5 is a flow chart for explaining the completion procedure A of the heating conditioner 100 in the first embodiment of the present invention.

Fig. 6 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 in the second embodiment of the present invention.

Fig. 7 is a flow chart for explaining the heat sterilization process B of the heating conditioner 100 in the second embodiment of the present invention.

Fig. 8 is a schematic cross-sectional view showing an example of the configuration of the heating conditioner 100 according to the third embodiment of the present invention.

Fig. 9 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 according to the third embodiment of the present invention.

Fig. 10 is a flow chart for explaining the intermediate routine B of the heating conditioner 100 in the third embodiment of the present invention.

Fig. 11 is a flow chart showing an example of a reservation adjustment procedure of the heating conditioner 100 in the fourth embodiment of the present invention.

Fig. 12 is a flow chart for explaining the heat sterilization process C of the heating conditioner 100 in the fourth embodiment of the present invention.

Fig. 13 is a flow chart showing an example of a reservation adjustment procedure of the heating conditioner 100 in the fourth embodiment of the present invention.

Fig. 14 is a flow chart for explaining the completion procedure B of the heating conditioner 100 in the fourth embodiment of the present invention.

Fig. 15 is a schematic cross-sectional view showing a modification of the pot-shaped container 5 of the heating conditioner 100 according to the first to fourth embodiments of the present invention.

Fig. 16 is an enlarged view of an essential part of Fig. 15, which is a view showing a state in which the vent 10a is open.

Fig. 17 is an enlarged view of an essential part of Fig. 15, which is a view showing a state in which the vent 10a is closed.

Hereinafter, an embodiment of the heating conditioner 100 of the present invention will be described with reference to the drawings. Further, the present invention is not limited to the following embodiments. In addition, in the first drawing, the relationship of the dimensions of the respective constituent elements in the following drawings may be different from the actual article. In addition, in the following description, the terminology is used to facilitate understanding, and these terms are used for explanation, and are not intended to limit the present invention.

Embodiment 1

Fig. 1 is a schematic cross-sectional view showing an example of the configuration of a heating conditioner 100 according to Embodiment 1 of the present invention. The heating conditioner 100 will be described based on this first drawing.

The heating conditioner 100 heats the pot-shaped container 5 containing the conditioned material (the food material 200 and the broth 201 in the first embodiment) by the heating coil 3, and is conditioned and conditioned. Things.

(ontology 1)

The main body 1 includes a container cover 2, a heating coil 3 as a heating device, a pan bottom temperature sensor 4, a time measuring device 7, and a control device 8 that drives and controls each unit and each device to perform a conditioning program.

The container cover 2 has a pot-shaped container 5 as an object to be heated placed thereon. In the center of the container cover 2, a hole portion 2a into which the pan bottom temperature sensor 4 is inserted is provided.

Further, the pot-shaped container 5 is made of a material containing a magnetic metal that generates heat by induction heating, and is formed into a bottomed cylindrical shape. A flange portion 5a is formed on the outer periphery of the upper end portion of the pot-shaped container 5. Further, a resinous handle 18 is provided on the pot-shaped container 5.

The heating coil 3 is electrically controlled by the control device 8 to induce heating of the pot-shaped container 5. Further, instead of the heating coil 3, an electric heater such as a sheath heater may be used as the heating means.

The pan bottom temperature sensor 4 is constituted by, for example, a thermistor which detects the temperature of the pan-shaped container 5. The pan bottom temperature sensor 4 of the first embodiment is pressed upward by an elastic member such as a spring, and is in contact with the bottom surface of the pan-shaped container 5 housed in the container case 2. Information on the temperature of the pan-shaped container 5 detected by the pan temperature sensor 4 is output to the control device 8. In addition, the specific configuration of the pan temperature sensor 4 is not limited to the thermal resistor, and a contact temperature sensor that is in contact with the pan-shaped container 5 to detect the temperature may be used, for example, an infrared sensor or the like. A non-contact temperature sensor that non-contactly detects the temperature of the pot-shaped container 5.

The time measuring device 7 counts the elapsed time based on the instruction signal from the control device 8. The elapsed time counted by the time measuring device 7 is output to the control device 8.

The control device 8 controls the operation of the high-frequency current that energizes the heating coil 3 based on the output transmitted from the pan temperature sensor 4 and the operation display unit (operation unit) 15 provided in the main body 1. In addition, the control device 8 controls all actions of the heating conditioner 100. The control device 8 may be constituted by a hardware of a circuit element that realizes its function, or may be constituted by a computing device such as a microprocessor or a central processing unit (CPU), and a software executed thereby.

(cover 10)

The lid body 10 is made of a metal such as stainless steel, and a lid gasket 9 is attached to the peripheral edge portion of the lid body 10 to ensure the airtightness with the flange portion 5a formed on the outer periphery of the upper end portion of the pot-shaped container 5. Sealing material. Further, the lid body 10 further includes a vent port 10a that communicates the inside and the outside of the pot-shaped container 5 and allows the vapor in the pot-shaped container 5 to pass therethrough, and a vent valve 22 that opens and closes the vent port 10a, and is also provided in the center of the lid body 10. A lid handle 19 is provided.

(Operation display unit 15)

The operation display portion 15 is provided in front of the body 1. The operation display unit 15 receives an operation input from the user, and displays information related to the operation input and an operation state of the heating conditioner 100. For example, the items that can be set on the operation display unit 15 are: start and cancel of conditioning, time to reserve conditioning (conditioning completion time), heating time, fire strength, food type, conditioning method, automatic conditioning menu, and the like.

In addition, specific examples of the types of ingredients include meat, fish, and vegetables. The automatic conditioning menu is to automatically perform the conditioning of the specified recipe, and the specific example is curry, stew Dishes, as well as braised pork. Specific examples of the conditioning method are boiling, steaming, and roasting.

For example, the items displayed on the operation display unit 15 are the state of the heating conditioner 100 during conditioning or reservation standby, the content of the set conditioning menu, the preset time at which the conditioning is completed, and the current time. The specific configuration of the operation display unit 15 shown here is an example and is not intended to limit the present invention.

When the user inputs an operation to the operation display unit 15, the control device 8 built in the main body 1 operates the heating coil 3 to perform the conditioning process according to a heating program suitable for the length of the heating time and the strength of the fire. Schedule a conditioning program.

(The action of the reservation conditioning program)

Next, the operation of the reservation conditioning program of the heating conditioner 100 of the first embodiment will be described.

Fig. 2 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 according to the first embodiment of the present invention.

The reservation conditioning program of the heating conditioner 100 in the first embodiment includes a heat sterilization program A (S2), an intermediate program A (S3), and a completion program A (S4).

The operation of the reservation conditioning program will be described below with reference to Fig. 2 .

First, the user puts the pot-shaped container 5 containing the meat, vegetables, fish, rice, and the like 200, the seasoning of wine, soy sauce, etc., and the soup 201 of water, etc., on the top of the container case 2 in the main body 1. The cover 10 is closed.

Then, the user performs the reservation setting of the conditioning end time, the heating time, the type of the foodstuff, the conditioning method, and the like using the setting key of the operation display unit 15. For example, the user sets "schedule 19:00", "heating time 15 minutes", "vegetables", and "steaming" with the setting button of the operation display unit 15, and presses the start switch to start the reservation. Action indication. The control device 8 starts the reservation adjustment program based on the reservation setting input from the operation display unit 15.

When the reservation control is started, the control device 8 calculates the remaining time from the present to the end of the reservation adjustment by the current time (for example, 12:00) and the conditioning completion time "reservation 19:00" set by the operation display unit 15. T (here 7 hours).

Next, in step S1, the control device 8 determines whether the calculated remaining time T is greater than a preset remaining time T0 (for example, 0.5 hours).

When it is less than the preset remaining time T0 (S1; NO), the control device 8 proceeds to step S1x to notify that the reservation adjustment cannot be performed. Further, the means for reporting may be that the LED is turned on in the operation display unit 15. In addition, the sounding device can also be used to generate the front sound.

In step S1, when the remaining time T is greater than the preset remaining time T0 (S1; YES), the control device 8 executes the heat sterilization process A of step S2.

(heat sterilization program A)

Fig. 3 is a flow chart for explaining the heat sterilization process A of the heating conditioner 100 according to the first embodiment of the present invention.

The details of the operation of the heat sterilization process A will be described with reference to FIG.

The heat sterilization process A is a process of performing sterilization by heating microorganisms attached to the material to be processed such as the food material 200 and the soup 201 in the pot-shaped container 5.

In step S21, the control device 8 energizes the heating coil 3 to heat the pot-shaped container 5 and the conditioned material contained in the pot-shaped container 5.

Then, in step S22, the control device 8 determines the bottom temperature sensor 4 Whether the detected temperature θ is higher than a preset temperature θ2 (for example, 65 ° C).

When the temperature θ is not higher than the temperature θ2 (S22; NO), the process returns to step S21.

When the temperature θ is higher than the temperature θ2 (S22; YES), the time measuring device 7 starts the measurement of the elapsed time A (S23).

Next, in step S24, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is below a predetermined temperature θ1 (for example, 63 ° C). This temperature θ1 is a temperature lower than the temperature θ2.

When the temperature θ is equal to or lower than the temperature θ1 (S24; YES), the control device 8 energizes the heating coil 3 (S25), and proceeds to step S28.

When the temperature θ is not lower than the temperature θ1 (S24; NO), in step S26, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ3 (for example, 67 ° C). This temperature θ3 is a temperature higher than the temperature θ2. That is, the relationship of θ1 < θ2 < θ3 is presented.

When the temperature θ is higher than the temperature θ3 (S26; YES), in step S27, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S28.

When the temperature θ is not higher than the temperature θ3 (S26; NO), step S28 is performed.

That is, in the operations of steps S24 to S27, the control device 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan temperature sensor 4 is equal to or lower than the temperature θ1 or more θ3.

Further, the temperature band of the temperature θ1 or more and θ3 or less corresponds to the "first temperature band" in the present invention.

In step S28, the control device 8 determines whether the elapsed time A that the time measuring device 7 has measured exceeds a preset elapsed time A1 (for example, 30 minutes).

When the elapsed time A is not greater than the elapsed time A1 (S28; NO), return to the step S24.

That is, the control device 8 repeatedly performs the operations of steps S24 to S27 until the elapsed time A from the start of heating reaches the preset elapsed time A1.

Further, the preset elapsed time A1 corresponds to the "first elapsed time" in the present invention.

In step S28, when the elapsed time A reaches the elapsed time A1 (S28; YES), the operation of the heat sterilization process A is ended.

Here, the combination of the temperature θ1 and the elapsed time A1 is made higher than the conditions for killing the sterilization temperature and time of the microorganisms for a longer period of time, whereby the sterilization can be surely performed.

Referring again to Figure 2.

The control device 8 executes the intermediate program A (S3) after the heat sterilization process A (S2).

(intermediate program A)

Fig. 4 is a flow chart for explaining the intermediate program A of the heating conditioner 100 according to the first embodiment of the present invention.

The details of the operation of the intermediate program A will be described with reference to FIG.

When the intermediate program A is performed, in step S31, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S32.

In step S32, the control device 8 calculates the remaining time T until the end of the reservation adjustment by the current time (for example, 13:00) and the conditioning end time "reservation 19:00" set by the operation display unit 15. For 6 hours). Next, it is judged whether or not the remaining time T is less than the preset remaining time T1 (for example, 15 minutes).

When the remaining time T is not less than the remaining time T1 (S32; No), return to the step S31.

When the remaining time T is less than the remaining time T1 (S32; YES), the operation of the intermediate program A is ended.

That is, in the intermediate program A, the state in which the heating coil 3 is energized is maintained until the remaining time T is less than the preset remaining time T1.

Further, in the case where the heating time is set in the operation display unit 15, the preset remaining time T1 is at least in accordance with the relationship of the remaining time T1 ≧ heating time. Further, the preset remaining time T1 is not limited to the heating time set in the operation display unit 15, but may be set based on at least one of the information of the food type, the conditioning method, and the automatic conditioning menu.

Referring again to Figure 2.

The control device 8 executes the completion program A (S4) after the intermediate program A (S3).

(Complete procedure A)

Fig. 5 is a flow chart for explaining the completion procedure A of the heating conditioner 100 in the first embodiment of the present invention.

The details of the operation of the completion program A will be described with reference to FIG.

The completion of the program A is a program that is completed when the adjustment of the reservation is made at the end of the conditioning. For example, if the food is a vegetable, it is a suitable softness to adjust the heat to a non-sand; or, for stewing, to heat the food to make the food taste, thereby making the food a state that the user wants to enjoy when eating. The program.

When the completion of the procedure A is performed, in step S41, the control device 8 energizes the heating coil 3 to adjust the pot-shaped container 5 and the container in the pot-shaped container 5. The body is heated.

In step S42, the control device 8 calculates the remaining time T until the end of the reservation adjustment by the current time (for example, 19:00) and the conditioning completion time "reservation 19:00" which has been reserved in the operation display unit 15. It is 0 points), and it is judged whether or not the remaining time T is lower than 0.

When the remaining time T is not lower than 0 (S42; NO), the process returns to step S41.

When the remaining time T reaches 0 (S42; YES), the operation of the completion program A is ended.

Referring again to Figure 2.

The control device 8 ends the reservation conditioning process after completing the program A (S4).

Alternatively, the control device 8 may notify that the reservation conditioning program has ended. The means of notification may be to light the LED on the operation display unit 15. Alternatively, a buzzer sound can be generated by the sound generating device.

As described above, in the first embodiment, immediately after the start of the preparation of the conditioning program, the heat sterilization process A is executed, and the object to be treated is maintained at the temperature θ1 or higher during the continuation time A1.

Therefore, microorganisms causing spoilage of the conditioner and food poisoning can be heat-sterilized.

Further, after the sterilizing procedure A, there may be a small amount of microorganisms in the air that are mixed from the vent 10a of the lid body 10, or a small amount of heat-resistant microorganisms or spore-forming bacteria are still alive, but The amount of microorganisms in the conditioned material is very small. Therefore, it is possible to suppress the occurrence of spoilage of the conditioner due to microorganisms during the period before the subsequent completion of the procedure A.

In addition, it is almost time to complete the procedure before the end of the appointment adjustment. The heating is performed so that the user can eat the freshly cooked food at the end of the scheduled conditioning.

Therefore, the food can be stored hygienically in the appointment conditioning procedure. Further, since there is no cooling device for cooling the food, it is possible to obtain the heating conditioner 100 which is improved in energy saving and compact in size.

Further, in the above description, in the heat sterilization process A, the temperature based on the detection temperature of the pan temperature sensor 4 is controlled in order to estimate the temperature of the material to be processed, but the present invention is not limited thereto. In order to suppress the spoilage of the food to be conditioned, the food itself must reach a temperature at which the microorganism can be killed. Therefore, the bottom temperature sensor 4 is not necessarily provided, and an internal temperature sensor (not shown) may be provided, for example, in the lid body 10, and the temperature of the food may be estimated from the temperature of the air or water vapor in the pot-shaped container 5, and The heating of the pasteurization program is controlled based on information from the internal temperature sensor. Thereby, sterilization can be performed more reliably.

Embodiment 2

In the second embodiment, the reservation conditioning procedure when there is no intermediate program will be described. In the second embodiment, the differences from the first embodiment will be mainly described, and the same or corresponding components as those in the above-described first to fifth embodiments are denoted by the same reference numerals.

Next, the operation of the reservation conditioning program of the heating conditioner 100 in the second embodiment will be described with reference to Fig. 6. Since the configuration of the heating conditioner 100 is the same as that of the first embodiment, the description thereof will be omitted.

Fig. 6 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 in the second embodiment of the present invention.

Hereinafter, the operation of the reservation conditioning program will be described with reference to Fig. 6 .

Steps S1 and S1x are the same as in the first embodiment.

In step S1, when the remaining time T is greater than the preset remaining time T0 (S1; YES), step S1a is performed.

In step S1a, the control device 8 determines whether the remaining time T is less than a preset remaining time T2 (for example, 3 hours).

When the remaining time T is smaller than the preset remaining time T2 (S1a; YES), the heat sterilization process A of step S2 is performed. Subsequent actions are the same as in the first embodiment.

In step S1a, when the remaining time T is not less than the preset remaining time T2 (S1a; NO), the heat sterilization process B of step S2b is performed.

Further, the determination condition of step S1a corresponds to the "preset condition" in the present invention.

(heat sterilization program B)

Fig. 7 is a flow chart for explaining the heat sterilization process B of the heating conditioner 100 in the second embodiment of the present invention.

The details of the operation of the heat sterilization process B will be described with reference to Fig. 7.

The heat sterilization process B is a procedure in which the heat sterilization is repeatedly performed intermittently before moving to the completion of the procedure A.

In step S201, the control device 8 energizes the heating coil 3 to heat the pot-shaped container 5 and the conditioned material contained in the pot-shaped container 5.

Next, in step S202, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ5.

When the temperature θ is not higher than the temperature θ5 (S202; NO), the process returns to step S201.

When the temperature θ is higher than the temperature θ5 (S202; YES), the time measuring device 7 starts the measurement of the elapsed time B (S203).

Next, in step S204, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is lower than the preset temperature θ4. This temperature θ4 is a temperature higher than the temperature θ5.

When the temperature θ is lower than the temperature θ4 (S204; YES), the control device 8 energizes the heating coil 3 (S205), and proceeds to step S208.

When the temperature θ is not lower than the temperature θ4 (S204; NO), in step S206, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ6. This temperature θ6 is a temperature higher than the temperature θ5. That is, the relationship of θ4 < θ5 < θ6 is presented.

When the temperature θ is higher than the temperature θ6 (S206; YES), in step S207, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S208.

When the temperature θ is not higher than the temperature θ6 (S206; NO), the process proceeds to step S208.

That is, in the operations of steps S204 to S207, the control device 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan temperature sensor 4 is equal to or higher than the temperature θ4 and equal to or less than θ6.

Further, the temperature band of the temperature θ4 or more and θ6 or less corresponds to the "first temperature zone" in the present invention.

Further, the temperatures θ4, θ5, and θ6 may be the same as the temperatures θ1, θ2, and θ3 in the heat sterilization process A, or may be set to different temperatures.

In step S208, the control device 8 determines whether or not the elapsed time B measured by the time measuring device 7 is equal to or greater than a preset elapsed time B1 (for example, 15 minutes).

When the elapsed time B has not reached the elapsed time B1 or more (S208; NO), the process returns to step S204.

That is, the control device 8, the elapsed time from the start of heating When B reaches the preset period of elapsed time B1, the operations of steps S204 to S207 are repeatedly executed.

Further, the preset elapsed time B1 corresponds to the "first elapsed time" in the present invention.

Further, the elapsed time B1 may be the same time as the elapsed time A1 in the heat sterilization process A, or may be set to a different time.

In step S208, when the elapsed time B has reached the elapsed time B1 or more (S208; YES), step S209 is performed.

In step S209, the control device 8 calculates the remaining time T until the end of the reservation adjustment by the current time (for example, 13:00) and the conditioning completion time "reservation 19:00" which has been reserved in the operation display unit 15. This is 6 hours). Next, it is judged whether or not the remaining time T is greater than a preset remaining time T3 (for example, 2.25 hours).

When the remaining time T is greater than the remaining time T3 (S209; YES), step S210 is performed.

When the remaining time T is not greater than the remaining time T3 (S209; NO), step S214 is performed.

In step S210, the time measuring device 7 starts the measurement of the elapsed time C, and proceeds to step S211.

In step S211, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S212.

In step S212, the control device 8 determines whether or not the elapsed time C measured by the time measuring device 7 exceeds a preset elapsed time C1 (for example, 2 hours).

If the elapsed time C does not exceed the elapsed time C1 (S212; NO), return to the step S211.

When the elapsed time C exceeds the elapsed time C1 (S212; YES), step S213 is performed.

In step S213, the control device 8 calculates the remaining time T until the completion of the reservation adjustment by the current time (for example, 15:00) and the conditioning completion time "reservation 19:00" which has been reserved in the operation display unit 15. For 3 hours). Next, it is judged whether or not the remaining time T is below the preset remaining time T4 (for example, 1 time).

When the remaining time T is equal to or less than the remaining time T4 (S213; YES), step S214 is performed.

When the remaining time T is not below the remaining time T4 (S213; NO), the process returns to step S201.

That is, after the heat sterilization in steps S201 to S208, when the remaining time T is longer than T3, the heating is stopped while the time C1 elapses. Then, when the remaining time T is not equal to or lower than T4, the process returns to step S201, and heat sterilization is performed in steps S201 to S208.

In step S214, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S215.

In step S215, the control device 8 calculates the remaining time T until the completion of the reservation adjustment by the current time (for example, 18:00) and the conditioning completion time "reservation 19:00" which has been reserved in the operation display unit 15. For 1 hour). Next, it is judged whether or not the remaining time T is below the preset remaining time T1 (for example, 15 minutes). In addition, the remaining time T1 is set to be the same as, for example, the remaining time T1 of the intermediate program A.

When the remaining time T is not below the remaining time T1 (S215; NO), the process returns to step S214.

When the remaining time T is equal to or less than the remaining time T1 (S214; YES), the operation of the heat sterilization process B is ended.

Referring again to Figure 6.

After the sterilization process B (S2b) is performed, the control device 8 executes the completion program A (S4).

The operation of completing the program A (S4) is the same as that of the first embodiment.

As described above, in the second embodiment, when the remaining time T until the completion of the scheduled conditioning is long, the heat sterilization process B is repeatedly performed repeatedly to maintain the temperature of the pot-shaped container 5 during the first elapsed time. Heating procedure for the first temperature zone.

Therefore, even if the remaining time T until the end of the scheduled conditioning is long, it is possible to suppress an increase in the growth of microorganisms. On the other hand, when the remaining time until the completion of the reservation conditioning is short, only the heat sterilization in the heat sterilization process A is performed once. Therefore, the amount of electric power to be supplied to the heating coil 3 is small, and the energy saving effect is obtained.

Further, in the second embodiment, in step S1a, it is determined which one of the heat sterilization program A, the intermediate program A, or the heat sterilization program B is to be moved based on the remaining time T until the completion of the reservation adjustment. However, the judgment condition of step S1a is not limited to the remaining time T.

The determination condition of step S1a may be based on the information on the type of food material, the conditioning method, and the automatic conditioning menu that have been set in the operation display unit 15. Alternatively, the room temperature sensor 11 may be provided in the main body 1 (see Embodiment 3), and the determination may be made based on the room temperature. Alternatively, the determination may be made based on a combination of the above information.

For example, if the room temperature is high, the risk of spoilage is high, so when the room temperature is higher than the preset temperature, the heat sterilization process B of step S2b is performed. Thereby, the growth of bacteria can be suppressed.

Further, when the type of the food material is rice or vegetables, since the bacteria forming the spores having high heat resistance are highly likely to be attached thereto, the heat sterilization process B of the step S2b is similarly performed. Thereby, the growth of bacteria can be suppressed.

Further, when the conditioning method is grilling, since the food may be burnt or dried in the heat sterilization process B in step S2b, the heat sterilization process A of step S2 is executed. In this way, it will not be adjusted and will be very delicious.

In addition, since the automatic conditioning menu is affected by both the type of the foodstuff and the conditioning method, if it is a foodstuff which has a high risk of bacterial growth, or stewing, etc., there is no need to worry about the method of conditioning which causes scorching, the heat sterilization procedure B of step S2b is performed. . Thereby, it is possible to inhibit the growth of bacteria and to make it delicious.

Embodiment 3

In the third embodiment, the control for keeping the food in the pot-shaped container 5 in the intermediate program will be described. In the third embodiment, the differences from the first and second embodiments will be mainly described, and the same or corresponding components as those in the first to seventh embodiments are denoted by the same reference numerals.

Fig. 8 is a schematic cross-sectional view showing an example of the configuration of the heating conditioner 100 according to the third embodiment of the present invention.

As shown in Fig. 8, the heating conditioner 100 of the third embodiment has a room temperature sensor 11. The room temperature sensor 11 detects the temperature of the ambient air (room temperature) at which the heating conditioner 100 is disposed. The detected temperature D detected by the room temperature sensor 11 is output to Control device 8.

The other configuration is the same as that of the first embodiment (first drawing).

Next, the operation of the reservation conditioning program of the heating conditioner 100 in the third embodiment will be described with reference to Fig. 9.

Fig. 9 is a flow chart for explaining a reservation conditioning procedure of the heating conditioner 100 according to the third embodiment of the present invention.

Hereinafter, the operation of the reservation conditioning program will be described with reference to Fig. 9.

Steps S1 and S1x are the same as in the first embodiment.

Further, the heat sterilization process A of the step S2 is also the same as that of the first embodiment. After step S2, step S1b is performed.

In step S1b, the control device 8 determines whether the detected temperature D of the room temperature sensor 11 is lower than the preset room temperature D1. Here, the room temperature D1 is set to a temperature lower than a temperature band (for example, 30 to 40 ° C) at which microorganisms are easily propagated.

When it is detected that the temperature D is lower than the preset room temperature D1 (S1b; YES), the intermediate routine A of the step S3 is performed. Subsequent actions are the same as in the first embodiment.

In step S1b, when it is detected that the temperature D is not lower than the preset room temperature D1 (S1b; NO), the intermediate routine B of step S3b is executed.

Further, the determination condition of step S1b corresponds to the "preset condition" of the present invention.

(intermediate program B)

Fig. 10 is a flow chart for explaining the intermediate routine B of the heating conditioner 100 in the third embodiment of the present invention.

The details of the operation of the intermediate program B will be described with reference to FIG.

Intermediate program B, in the heat sterilization process A and the completion program A In between, the food in the pot-shaped container 5 is a preheating procedure for the temperature of the preset temperature zone.

In step S301, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is lower than a preset temperature θ7.

When the temperature θ is lower than the temperature θ7 (S301; YES), the control device 8 energizes the heating coil 3 (S302), and proceeds to step S305.

When the temperature θ is not lower than the temperature θ7 (S301; NO), in step S303, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ8. This temperature θ8 is a temperature higher than the temperature θ7. That is, a relationship of θ7 < θ8 is presented.

When the temperature θ is higher than the temperature θ8 (S303; YES), in step S304, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S305.

When the temperature θ is not higher than the temperature θ8 (S303; NO), step S305 is performed.

That is, in the operations of steps S301 to S304, the control device 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan temperature sensor 4 is equal to or higher than the temperature θ7 and equal to or lower than θ8.

Further, the temperature band of not less than θ7 and not more than θ8 is a temperature at which microbial growth is suppressed. For example, 75 ° C above 70 ° C.

Further, the temperature band of θ7 or more and θ8 or less corresponds to the "second temperature zone" of the present invention.

In step S305, the control device 8 calculates the remaining time T until the completion of the reservation conditioning by the current time and the conditioning end time that has been reserved by the operation display unit 15. Next, it is judged whether or not the remaining time T is less than the preset remaining time T1 (for example, 15 minutes). In addition, the remaining time T1 is set to be, for example, the same as the intermediate program. The remaining time of A is T1.

When the remaining time T is not less than the remaining time T1 (S305; NO), the process returns to step S301.

When the remaining time T is less than the remaining time T1 (S305; YES), the operation of the intermediate program B is ended.

That is, before the remaining time T becomes less than the preset remaining time T1, the inside of the pot-shaped container 5 is maintained in a warmed state of the temperature band maintained at a temperature θ7 or more and θ8 or less.

Referring again to Figure 9.

After the intermediate program B (S3b), the control device 8 executes the completion program A (S4).

The operation of completing the program A (S4) is the same as that of the first embodiment.

As described above, in the third embodiment, when the detected temperature D is higher than the preset room temperature D1, in the intermediate program B, between the heat sterilization process A and the completion program A, the heating coil 3 is controlled so that the pan The temperature of the container 5 becomes the second temperature zone to keep the food in the pan-shaped container 5 warm.

Therefore, even if the temperature of the environment in which the main body 1 is high is high (3 to 40 ° C) in which the microorganisms are easily propagated, the growth of the microorganisms can be suppressed by keeping the inside of the pot-shaped container 5 in the intermediate procedure B.

On the other hand, when the room temperature is low, the heating coil 3 is not operated in the intermediate program A, so that energy can be saved. Further, in the intermediate program A, the food in the pot-shaped container 5 is gradually cooled by natural cooling without performing heat retention, and the effect of making the food easy to taste is achieved by the heat diffusion effect.

Further, in the third embodiment, in step S1b, based on the detected temperature D of the room temperature sensor 11, it is judged that the process is to be transferred to the intermediate program A or the intermediate process. Sequence B, but the determination condition of step S1b is not limited to the detection temperature D.

The determination condition of step S1b can be determined based on the remaining time T until the end of the reservation adjustment, the type of the food item set in the operation display unit 15, the conditioning method, and the information of the automatic conditioning menu. Alternatively, the determination may be made based on a combination of the above information.

For example, when the remaining time T until the end of the reservation adjustment is long, the intermediate program B of step S3b is executed. Thereby, the growth of bacteria can be suppressed.

Further, when the type of the food material is rice or vegetables, since it is highly likely that the bacteria forming the heat-resistant spores are attached thereto, the intermediate procedure B of the step S3b is similarly performed. Thereby, the growth of bacteria can be suppressed.

Further, when the conditioning method is grilling, since the food may be burnt or dried in the intermediate program B of the step S3b, the intermediate program A of the step S3 is executed. In this way, it will not be adjusted and will be very delicious.

Further, since the automatic conditioning menu is affected by both the type of the foodstuff and the conditioning method, the intermediate procedure B of the step S3b is executed in the case of a foodstuff having a high risk of bacterial growth or stewing, which is not necessary to cause burnt. Thereby, it is possible to inhibit the growth of bacteria and to make it delicious.

Embodiment 4

In the fourth embodiment, the case where the heat sterilization process or the completion of the program can be changed based on the information set in the operation display unit 15 will be described. In the fourth embodiment, the differences from the first to third embodiments will be mainly described, and the same or corresponding components as those in the first to tenth drawings are denoted by the same reference numerals.

Next, the heating conditioning in the fourth embodiment will be described with reference to FIG. The action of the reservation conditioning program of the device 100. The configuration of the heating conditioner 100 is the same as that of the first embodiment described above, and thus the description thereof will be omitted.

Fig. 11 is a flow chart showing an example of a reservation adjustment procedure of the heating conditioner 100 in the fourth embodiment of the present invention.

Hereinafter, the operation of the reservation conditioning program will be described with reference to Fig. 11 .

Steps S1 and S1x are the same as in the first embodiment.

In step S1, when the remaining time T is longer than the preset remaining time T0 (S1; YES), step S1c is performed.

In step S1c, the control device 8 determines whether or not the foodstuffs set in the operation display unit 15 are vegetables.

When the foodstuff set in the operation display part 15 is not a vegetable (S1c; YES), the heat sterilization process A of step S2 is performed. Subsequent actions are the same as in the first embodiment.

In step S1c, when the foodstuff set in the operation display unit 15 is a vegetable (S1c; NO), the heat sterilization process C of step S2c is performed.

Further, the determination condition of step S1c corresponds to the "preset condition" of the present invention.

(heat sterilization program C)

Fig. 12 is a flow chart for explaining the heat sterilization process C of the heating conditioner 100 in the fourth embodiment of the present invention.

The details of the operation of the heat sterilization process C will be described with reference to Fig. 12.

The heat sterilization process C changes at least one of the temperature zone and the heating time of the heated material to be changed to a value different from the heat sterilization process A to perform a heat sterilization process.

In step S221, the control device 8 energizes the heating coil 3, which will The pot-shaped container 5 and the conditioned material contained in the pot-shaped container 5 are heated.

Next, in step S222, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ10.

When the temperature θ is not higher than the temperature θ10 (S222; NO), the process returns to step S221.

When the temperature θ is higher than the temperature θ10 (S222; YES), the time measuring device 7 starts the measurement of the elapsed time D (S223).

Next, in step S224, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is lower than a preset temperature θ9. This temperature θ9 is a temperature lower than the temperature θ10.

When the temperature θ is lower than the temperature θ9 (S224; YES), the control device 8 energizes the heating coil 3 (S225), and proceeds to step S228.

When the temperature θ is not lower than the temperature θ9 (S224; NO), in step S226, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than the preset temperature θ11. This temperature θ11 is a temperature higher than the temperature θ10. That is, a relationship of θ9 < θ10 < θ11 is presented.

When the temperature θ is higher than the temperature θ11 (S226; YES), in step S227, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S228.

When the temperature θ is not higher than the temperature θ11 (S226; NO), step S228 is performed.

That is, in the operations of steps S224 to S227, the control device 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan temperature sensor 4 is equal to or lower than the temperature θ9 or more and θ11 or less.

Further, at least one of the temperatures θ9 and θ11 is different from the temperatures θ1 and θ3 of the heat sterilization process A.

In step S228, the control device 8 determines the time measuring device 7 Whether the measured elapsed time D is longer than the preset elapsed time D1.

When the elapsed time D is not longer than the elapsed time D1 (S228; NO), the process returns to step S224.

That is, the control device 8 repeatedly performs steps S224 to S227. The action until the elapsed time D from the start of heating reaches the preset elapsed time D1.

In addition, the preset elapsed time D1 is a value different from the elapsed time A1 of the heating program A.

In step S228, when the elapsed time D is longer than the elapsed time D1 (S228; YES), the operation of the heat sterilization process C is ended.

Referring again to Figure 11.

After the sterilization process C (S2c) is performed, the control device 8 executes the completion program A (S4).

The operation of completing the program A (S4) is the same as that of the first embodiment.

Here, the combination of the temperature θ9 and the elapsed time D1 in the heat sterilization process C is higher than the conditions for killing the temperature and time of the microorganisms for a long time, whereby the sterilization can be surely performed.

Further, the set temperature θ9 and the elapsed time D1 are processed in accordance with the heating temperature and time of the foodstuff, whereby the degree of deliciousness can be further enhanced.

For example, if the food is a vegetable, it is heated at 80 ° C for 15 minutes, and is heated in a temperature zone of 60 to 70 ° C which causes the vegetable to be cured, whereby it can be made into a soft state. Therefore, in the heat sterilization process C, for example, the temperature θ9 is set to 80 ° C, and the elapsed time D1 is set to 15 minutes.

Further, the temperature θ9 and the elapsed time D1 may be changed corresponding to the condition of the step S1c.

For example, in step S1c, it is judged whether or not the foodstuff is milk, and if the foodstuff is cow's milk, the heat sterilization process C is performed. Since the unique odor is generated when the milk is heated at a high temperature, it is heated at a low temperature, for example, 63 ° C for 30 minutes. Therefore, in the heat sterilization process C, for example, the temperature θ9 is set to 63 ° C, and the elapsed time D1 is set to 30 minutes.

Further, for example, in step S1c, it is judged that the foodstuff or the automatic conditioning menu is a heat sterilization process C when the foodstuff or the automatic conditioning menu which is prevented from being boiled or becomes soft and smeared during the heating conditioning of the completion of the procedure is performed. In this case, it is specifically heated at 60 to 70 ° C for 15 minutes to perform simultaneous blanching and heat sterilization. Therefore, in the heat sterilization process C, for example, the temperature θ9 is set to an arbitrary value between 60 ° C and 70 ° C, and the elapsed time D1 is set to 30 minutes.

As described above, in the fourth embodiment, at least one of the first elapsed time and the first temperature band is changed in accordance with the foodstuff, the conditioning method, and the automatic conditioning menu set in the operation display unit 15, and the heat sterilization is performed. Program C.

Therefore, it is possible to perform appropriate heat sterilization corresponding to the foodstuff, the conditioning method, and the automatic conditioning menu. Therefore, it is possible to inhibit the growth of bacteria and to regulate the delicious food.

Further, in the above description, the case where the temperature and the elapsed time of the heat sterilization process are changed is described, but the operation of the completion program may be changed.

For example, referring to Fig. 13, the operation of the reservation conditioning program corresponding to the automatic conditioning menu change completion program will be described.

Fig. 13 is a flow chart showing an example of a reservation adjustment procedure of the heating conditioner 100 in the fourth embodiment of the present invention.

Referring to Fig. 13, the operation of the reservation conditioning program will be described.

Steps S1 and S1x are the same as in the first embodiment.

Further, the heat sterilization process A of the step S2 and the intermediate program A of the step S3 are also the same as those of the first embodiment. After step S3, step S1d is performed.

In step S1d, the control device 8 determines whether or not the automatic conditioning menu set in the operation display unit 15 is a stew.

If the automatic conditioning menu set in the operation display unit 15 is not a stew (S1d; YES), the completion routine A of step S4 is performed. Subsequent actions are the same as in the first embodiment.

In step S1d, if the automatic conditioning menu set in the operation display unit 15 is a stew (S1d; NO), the completion routine B of step S4b is executed.

Further, the determination condition of step S1d corresponds to the "preset condition" in the present invention.

[Complete Procedure B]

Fig. 14 is a flow chart for explaining the completion procedure B of the heating conditioner 100 in the fourth embodiment of the present invention.

Referring to Fig. 14, the details of the operation of the completion program B will be described.

The procedure B is completed, which is a procedure for heating the temperature to maintain the food in the pot-shaped container 5 at a preset temperature zone. For example, when the automatic conditioning menu set in the operation display unit 15 is a stew, the pot-shaped container 5 is tempered and heated to a temperature suitable for stewing.

In step S401, the control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is below the preset temperature θ12.

When the temperature θ is equal to or lower than the temperature θ12 (S401; YES), the control device 8 energizes the heating coil 3 (S402), and proceeds to step S405.

When the temperature θ is not below the temperature θ12 (S401; NO), in step S403, The control device 8 determines whether the temperature θ detected by the pan temperature sensor 4 is higher than a preset temperature θ13. This temperature θ13 is a temperature higher than the temperature θ12. That is, a relationship of θ12 < θ13 is presented.

When the temperature θ is higher than the temperature θ13 (S403; YES), in step S404, the control device 8 blocks the electric power supplied to the heating coil 3, and proceeds to step S405.

When the temperature θ is not higher than the temperature θ13 (S403; NO), step S405 is performed.

That is, in the operations of steps S401 to S404, the control device 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan temperature sensor 4 is equal to or lower than the temperature θ12 or more θ13.

In addition, the temperature band of the temperature θ12 or more and θ13 or less corresponds to the "third temperature zone" in the present invention.

In step S405, the control device 8 calculates the remaining time T until the completion of the reservation adjustment by the current time and the conditioning completion time set by the operation display unit 15. Next, it is judged whether or not the remaining time T is below 0.

When the remaining time T is not equal to or less than 0 (S405; NO), the process returns to step S401.

When the remaining time T is equal to or less than 0 (S405; YES), the operation of the completion program B is ended.

In other words, the temperature adjustment heating of the temperature band in which the inside of the pot-shaped container 5 is maintained at a temperature θ12 or more and θ13 or less is performed until the remaining time T is 0 or less.

Referring again to Figure 13.

After completing the procedure B (S4b), the control device 8 ends the reservation conditioning procedure.

As described above, when the automatic conditioning menu set by the operation display unit 15 is a stew, the temperature is heated in the completion program B so that the temperature of the pot-shaped container 5 is maintained at a temperature band between θ12 and θ13.

Therefore, even for a sticky and easy-to-burn food such as stew, it can be prevented from being burnt and tasted delicious.

Further, in the above description, the method of performing the temperature adjustment heating in the completion program B is described as a modification of the completion program A, but the present invention is not limited thereto. The amount of energization of the heating coil 3 in step S41 (Fig. 5) of the completion program A may be changed as a modification of the completion program A.

In addition, the determination conditions of steps S1c and S1d are not limited to the type of foodstuff and the automatic conditioning menu, and may be based on the remaining time T until the completion of the reservation conditioning, the heating time set in the operation display unit 15, and the information of the conditioning method. The detection temperature D detected by the room temperature sensor 11 is determined. In addition, it is also possible to make a judgment based on information combined with these factors.

For example, in step S1c, it is determined that the remaining time T until the completion of the reservation conditioning is performed, and when the remaining time T until the end of the reservation conditioning is still long, the heating temperature is higher in the heat sterilization process A or the heat sterilization process C. Or a heat sterilization process with a long heating time. Thereby, the growth of bacteria can be suppressed.

In addition, in the case where the conditioning method is grilling, when the heating temperature is high or the heating time is long, the food may be burnt or dried. Therefore, the conditioning method is determined in step S1c, and in the case where the conditioning method is grilling, a heat sterilization process in which the heating temperature is low or the heating time is short in the heat sterilization process A or the heat sterilization process C is performed. By this, there will be no conditioning failure, and it will be very delicious.

In addition, the automatic conditioning menu is affected by both the type of ingredients and the conditioning method. Therefore, if it is a food with high risk of bacterial reproduction, or stewing, etc., there is no need to worry about the method of conditioning that causes burnt. The heat sterilization process C has a heating process with a higher heating temperature or a longer heating time. Thereby, it is possible to inhibit the growth of bacteria and to make it delicious.

In addition, if the room temperature is high, the risk of spoilage is high, so when the room temperature is higher than the preset temperature, the heat sterilization process is performed in the heat sterilization process A or the heat sterilization process C, and the heating process is high or the heating time is long. . Thereby, the growth of bacteria can be suppressed.

Further, for example, in the case where it is determined in step S1d that the remaining time T until the end of the reservation conditioning is long, in the case where the remaining time T until the end of the reservation conditioning is long, since the food and the seasoning are in contact for a long time, in the completion of the procedure No need to heat for a long time. Therefore, the conditioning time for completing the program A or completing the program B can be shortened.

Further, if the type of the foodstuff is a food which is easy to boil (for example, potato), the completion process B is performed to perform temperature adjustment heating. Alternatively, the electric power of the heating coil 3 is weakened in step S41 of completing the program A. By this, there will be no conditioning failure, and it will be very delicious.

In addition, when the conditioning method is grilling, if the heating temperature is high, the food may be burnt or dried. Therefore, the conditioning method is judged in step S1d, and when the conditioning method is grilling, the completion routine B is executed to perform temperature adjustment heating. In this way, it will not be adjusted and will be very delicious.

Further, if the room temperature is high, the risk of spoilage is high, so the room temperature is judged in step S1d, and when the room temperature is higher than the preset temperature, the temperatures θ12 and θ13 of the completion program B are set higher. Thereby, the bactericidal performance can be improved and the risk of food poisoning can be reduced.

Further, in the above-described first to fourth embodiments, the description is based on the preset. The condition adjustment program of one of the heat sterilization process, the intermediate program, and the completion program is changed, but the program of two or more of the heat sterilization process, the intermediate program, and the completion program may be changed based on the preset conditions.

[Modification of pot-shaped container 5]

Next, a modification of the pot-shaped container 5 will be described.

The pot-shaped container 5 may be provided with means for connecting and blocking the inside and the outside of the pot-shaped container 5. Figure 15 shows an example.

Fig. 15 is a schematic cross-sectional view showing a modification of the pot-shaped container 5 of the heating conditioner 100 according to the first to fourth embodiments of the present invention.

As shown in Fig. 15, the lid body 10 may include a vent valve 22 that opens and closes the vent port 10a.

The vent valve 22 is composed of, for example, a rubber-like gasket having elasticity.

When the pot-shaped container 5 is heated, the foodstuff and air in the pot-shaped container 5 are heated. As a result, in the pot-shaped container 5, the pressure in the pot-shaped container 5 rises due to the generation of water vapor from the foodstuff and the expansion of the air. When the pressure in the pot-shaped container 5 rises, the vent valve 22 is pushed upward by this pressure, so that the vent port 10a is in an open state, that is, a state in which the inside and the outside of the pot-shaped container 5 are in communication (Fig. 16).

When the heating of the pot-shaped container 5 is stopped, the water vapor and the air in the pot-shaped container 5 are cooled, and the pressure is lowered to cause the force pushing the vent valve 22 upward to disappear. Therefore, the vent port 10a is closed, that is, the inside and the outside of the pot-shaped container 5 are in a blocked state (Fig. 17). When the temperature in the pot-shaped container 5 is further lowered, the inside of the pot-shaped container 5 is further decompressed, and the adhesion between the vent valve 22 and the vent port 10a is high, and the airtightness in the pot-shaped container 5 is improved.

As described above, when the heating is stopped, the vent 10a is closed by the vent valve 22, whereby the food in the pot-shaped container 5 can be stored hygienically.

Specifically, the bacteria causing spoilage and food poisoning are killed by heating in the heat sterilization process, and the vent valve 22 is closed in the intermediate procedure to maintain the inside of the pot-shaped container 5 in a sealed state. Thereby, it is possible to prevent bacteria in the air from being mixed into the pot-shaped container 5 through the vent 10a in the intermediate program, and as a result, it is possible to further prevent food spoilage due to bacteria.

Further, in the heat sterilization process, the water vapor generated from the food material is filled in the container 5, and then the water vapor generated in the intermediate process is cooled to bring the inside of the pot-shaped container 5 into a slightly vacuum state. As a result, it is possible to prevent deterioration (for example, discoloration) caused by oxidation of the food in the intermediate program.

Further, the specific configuration of the means for connecting and blocking the inside and the outside of the pot-shaped container 5 described herein is merely an example, and the valve body may be operated in response to the energization state (ON (ON) or OFF (OFF)). The vent 10a is opened and closed, and the inside and the outside of the pot-shaped container 5 can be connected and blocked, and the specific configuration is not limited.

Further, in the above-described first to fourth embodiments, an example of a conditioner that is heated under normal pressure will be described, and it may be a pressure type. When the pressure can be heated, the inside of the pot-shaped container 5 can be maintained at a high temperature of 100 ° C or higher, and the sterilization performance can be further improved.

Further, since the heating time of the reservation conditioning program is large compared to the conditioning program without reservation, a stirring device for stirring the food in the pot-shaped container 5 may be provided. Thereby, it is possible to prevent the occurrence of scorching in the reservation conditioning program, and it is possible to further reduce the possibility of failure of conditioning.

In addition, some ingredients are less delicious due to prolonged heating. For example, spices such as spice can reduce the spicy taste or flavor due to heating. Therefore, for example, a tank body can be provided on the lid body 10, and the foodstuff in the tank body can be put into the pot-shaped container 5 in the completion of the procedure.

Further, a communication device that communicates with a high-performance mobile phone (smartphone) or a mobile information communication terminal can be provided on the body 1 of the heating conditioner 100 so that the reservation conditioning end time can be changed after the reservation setting. In this way, even if a sudden change in the plan occurs at the outing place, you can enjoy the freshly cooked dishes when you return home.

In addition, it is possible to change the feature of changing the reservation conditioning end time after the reservation is set or to add the feature of performing the heat sterilization process after the reservation setting. For example, when the time to return home is later than the predetermined time, the heat sterilization process is additionally performed to more reliably suppress the risk of spoilage of the foodstuff in the pot-shaped container 5. In addition, when the ingredients that have been forgotten to be placed in the pot-shaped container 5 are placed after the start of the heat sterilization process, the heat sterilization process is performed once again, whereby the bacteria can be borrowed even if the added ingredients are attached. Sterilization is carried out by a reheating sterilization procedure.

The configuration for performing the heat sterilization process will be described later.

As an example, a communication device that communicates with a communication terminal such as a high-performance mobile phone (smartphone) or a mobile information communication terminal is mounted on the main body 1 of the heating conditioner 100. Further, when the communication device receives the signal of the execution instruction of the heat sterilization program transmitted from the communication terminal, the control device 8 executes the heat sterilization process based on the signal. When the above signal is received after the heat sterilization process has been performed, the heat sterilization process is executed again. Using the composition as described above, making use The setting of the heat sterilization process can be performed from the out-of-town location.

In another example, the lid conditioner opening and closing sensor that detects the opening and closing state of the lid body 10 is provided in the heating conditioner 100, and the heat sterilization process can be executed based on the detection result of the lid opening and closing sensor. Specifically, the control device 8 performs a heat sterilization process when the cover opening and closing sensor detects that the cover 10 is opened or closed during the period from the start of the heat sterilization process to the time of the completion of the process. For example, if the lid body 10 is opened and closed in an intermediate program after the heat sterilization process is performed, the heat sterilization process is executed again. Thereby, even if the user does not perform the setting performed again by the heat sterilization process, the heat sterilization process is automatically executed again. Therefore, it is possible to omit the procedure of the user's operation, and there is no need to worry that the user forgets to set and then performs the heat sterilization process.

In another example, the operation display unit 15 is provided with an operation unit for instructing the user to instruct the execution of the heat sterilization program, and when the execution instruction of the heat sterilization program is input to the input unit, the control device 8 executes the heat sterilization process. Thereby, the user can perform the heat sterilization process again at any time. In addition, it is possible to provide the heating conditioner 100 which is cheaper than when the communication device or the cover opening and closing sensor is provided.

In addition, the execution of the completed program can be retained before the completion of the program, or the heating can be suspended during the execution of the completed program. For example, a communication device that communicates with a communication terminal such as a high-performance mobile phone is provided in the body 1 of the heating conditioner 100. Further, when the communication device receives the signal of the suspension instruction of the completion program transmitted from the communication terminal, the control device 8 retains the execution of the completion program after executing the program before the execution of the completion program based on the signal. Alternatively, when the communication device receives the above signal on the way to completion of the program, the control device 8 suspends the completion of the execution. In this way, the following usage methods are possible: The user buys something on the way home, and adds the purchased food to the pot-shaped container 5 that is in the process of being retained or suspended, and then re-executing the completion process. Further, the communication device is changed or added to the input unit provided in the operation display unit 15, and the execution of the completed program is retained or suspended based on the user's input to the input unit.

In addition, it is also possible to accept an execution start instruction of the start completion program, and execute the completion program immediately after receiving the execution start instruction. For example, when the "complete" button or the like is input to the operation display unit 15, when the "complete" button is pressed, the control device 8 is also a program other than the completion program such as the heat sterilization program or the intermediate program. These programs will be aborted and moved to completion. Thereby, when it is not desired to eat the food which has been finished before the end of the appointment conditioning, the completion procedure can be executed as soon as possible, so that the heating conditioner 100 which is more convenient to use can be provided. Further, the means for receiving the instruction to immediately start the completion of the program may be to replace or add the communication device provided on the operation display unit 15 to the communication device that receives the signal from the communication terminal.

Further, in the first to fourth embodiments, the configuration of the heating conditioner 100 having the pot-shaped container will be described. However, the present invention is not limited thereto, and the present invention is also applicable to, for example, an oven, a microwave oven, an oven, or the like.

Claims (18)

A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device The heating device is controlled according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is 60 ° C during the first elapsed time The first temperature zone above sterilizes the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the heating device is controlled to heat the object to be heated The conditioning end time is completed in accordance with the adjustment of the reservation setting; the first elapsed time is set to the time of the control device in response to the temperature of the first temperature band, or is corresponding to the type of the food input by the operation unit. a time set by at least one of the conditioning method and the automatic conditioning menu; wherein the control device is in the heat sterilization Between the sequence and the complete program, the program execution operation of the intermediate heating device is stopped. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device Controlling the heating device according to the reservation setting; a temperature sensor disposed in the heating conditioner for detecting a temperature of the surrounding air; the control device executing a program to be described later: a heat sterilization process, and when the predetermined setting is input, controlling the heating device to make the object to be heated The temperature is in the first temperature zone of 60 ° C or higher during the first elapsed time to sterilize the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the heating device is controlled Heating the object to be heated to complete the conditioning corresponding to the reservation setting at the conditioning completion time; the first elapsed time is set to the time of the control device in response to the temperature of the first temperature band, or a time set corresponding to at least one of the food material type, the conditioning method, and the automatic conditioning menu input by the operation unit; wherein the control device sets the temperature of the ambient air to be preset in the control device When the temperature is equal to or higher than the preset temperature, in the heat sterilization process, the temperature of the object to be heated is intermittently repeated in the period of the first elapsed time. Heating in the first temperature zone. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device Controlling the heating device according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled, The temperature of the object to be heated is set to a first temperature band of 60° C. or higher during the first elapsed time to sterilize the food in the object to be heated; and the program is completed, and the procedure performed after the heat sterilization process is performed. Controlling the heating device to heat the object to be heated to complete the conditioning corresponding to the predetermined setting at the conditioning end time; the first elapsed time is set in the control device corresponding to the temperature of the first temperature band Or the time set corresponding to at least one of the food item type, the conditioning method, and the automatic conditioning menu input by the operation unit; wherein the control device is from the current time to the conditioning end time When the remaining time is set to be equal to or longer than the remaining time of the control device, the heating device is controlled such that the temperature of the object to be heated is between 70 ° C or higher between the heat sterilization process and the completion program. The second temperature zone of 75 ° C or less is used to perform an intermediate process of keeping the food in the object to be heated warm. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device Controlling the heating device according to the reservation setting; the temperature sensor is disposed in the heating conditioner to detect the temperature of the surrounding air; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the control is performed heating equipment, The temperature of the object to be heated is set to a first temperature band of 60° C. or higher during the first elapsed time to sterilize the food in the object to be heated; and the program is completed, and the procedure performed after the heat sterilization process is performed. Controlling the heating device to heat the object to be heated to complete the conditioning corresponding to the predetermined setting at the conditioning end time; the first elapsed time is set in the control device corresponding to the temperature of the first temperature band Or a time set corresponding to at least one of the type of the food material input by the operation unit, the conditioning method, and the automatic conditioning menu; wherein the control device has a temperature in advance from the ambient air When the preset temperature of the control device is set to be higher than or equal to the preset temperature of the control device, the heating device is controlled to be between the heat sterilization process and the completion program such that the temperature of the object to be heated is at least 70 ° C to 75 ° C. The temperature zone is used to perform an intermediate process of keeping the food in the object to be heated warm. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device The heating device is controlled according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is 60 ° C during the first elapsed time The first temperature zone is sterilized by the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the control is performed The heating device heats the object to be heated to complete the conditioning corresponding to the reservation setting at the conditioning completion time; the first elapsed time is a time set in the control device corresponding to the temperature of the first temperature band, Or a time set corresponding to at least one of the type of the food material input by the operation unit, the conditioning method, and the automatic conditioning menu; wherein the control device is in the case where the food type is rice or vegetables, When the conditioning method is not a barbecue, and the automatic conditioning menu is stewing, the heating device is controlled such that the temperature of the object to be heated is between 70 ° C or higher between the heating sterilization program and the completion program. The second temperature zone of 75 ° C or less is used to perform an intermediate process of keeping the food in the object to be heated warm. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device The heating device is controlled according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is 60 ° C during the first elapsed time The first temperature zone above sterilizes the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the heating device is controlled to heat the object to be heated The conditioning end time completes the conditioning corresponding to the appointment setting; The first elapsed time is set to the time of the control device in response to the temperature of the first temperature band, or is related to the type of the food material input by the operation unit, the conditioning method, and the automatic conditioning menu. At least one set time; the control device sets the first time in the heat sterilization process when the remaining time from the current time to the conditioning end time is set to be equal to or longer than the remaining time of the control device At least one of the elapsed time and the first temperature zone is set to a value corresponding to the residual time from the current time to the conditioning end time. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device Controlling the heating device according to the reservation setting; the temperature sensor is disposed in the heating conditioner to detect the temperature of the surrounding air; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the control is performed The heating device sets the temperature of the object to be heated to a first temperature band of 60° C. or higher during the first elapsed time to sterilize the food in the object to be heated; and completes the procedure after the heat sterilization process a program for controlling the heating device to heat the object to be heated to complete the conditioning corresponding to the predetermined setting at the conditioning end time; the first elapsed time is set to correspond to the temperature of the first temperature band The control The time set by the device, or the time set corresponding to at least one of the type of the food material input by the operation unit, the conditioning method, and the automatic conditioning menu; the control device is at a temperature from the ambient air When the preset temperature of the control device is set in advance or not, at least one of the first elapsed time and the first temperature band is set to a value corresponding to the temperature of the surrounding air in the heat sterilization process. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device The heating device is controlled according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is 60 ° C during the first elapsed time The first temperature zone above sterilizes the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the heating device is controlled to heat the object to be heated The conditioning end time is completed in accordance with the adjustment of the reservation setting; the first elapsed time is set to the time of the control device in response to the temperature of the first temperature band, or is corresponding to the type of the food input by the operation unit. a time set by at least one of the conditioning method and the automatic conditioning menu; the control device is characterized in that the food material is Situation or vegetable, the conditioning side When the method is not a barbecue, and the automatic conditioning menu is stewed, in the heat sterilization process, at least one of the first elapsed time and the first temperature zone is set to correspond to the type of the foodstuff, The conditioning method, the value of at least one of the automatic conditioning menus. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device Controlling the heating device according to the reservation setting; the temperature sensor is disposed in the heating conditioner to detect the temperature of the surrounding air; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the control is performed The heating device sets the temperature of the object to be heated to a first temperature band of 60° C. or higher during the first elapsed time to sterilize the food in the object to be heated; and completes the procedure after the heat sterilization process a program for controlling the heating device to heat the object to be heated to complete the conditioning corresponding to the predetermined setting at the conditioning end time; the first elapsed time is set to correspond to the temperature of the first temperature band The time of the control device, or the type of the food material input by the operation unit, the conditioning method, and the automatic conditioning In at least a single set of time; the control means, in a case where the temperature of the ambient air is above a predetermined preset temperature of the control device, in which the procedure is completed, the control The heating device is such that the temperature of the object to be heated is in the third temperature zone to keep the object to be heated. A heating conditioner comprising: a heating device for heating an object to be heated; and an operation unit for inputting at least one of a food material type, a conditioning method, an automatic conditioning menu, and a reservation setting of a conditioning end time; and a control device The heating device is controlled according to the reservation setting; the control device executes a program to be described later: a heat sterilization process, and when the reservation setting is input, the heating device is controlled such that the temperature of the object to be heated is 60 ° C during the first elapsed time The first temperature zone above sterilizes the food in the object to be heated; and the program is executed after the heat sterilization process, wherein the heating device is controlled to heat the object to be heated The conditioning end time is completed in accordance with the adjustment of the reservation setting; the first elapsed time is set to the time of the control device in response to the temperature of the first temperature band, or is corresponding to the type of the food input by the operation unit. The time set by the conditioning method and the at least one of the automatic conditioning menus; and the inputting of the completion program The operation start instruction unit or the communication means; when the input indicating execution start of the program is completed, the control means, even when a program other than the program has been completed when execution, also the start of the program is completed. The heating conditioner according to claim 1, wherein the control device When the remaining time from the current time to the conditioning end time is set to be equal to or longer than the remaining time of the control device, the temperature of the object to be heated is intermittently repeated in the heat sterilization process. 1 is heating in the first temperature zone during the elapse of time. The heating conditioner according to claim 1, wherein the control device is in the case where the food type is rice or vegetables, the conditioning method is not a barbecue, and the automatic conditioning menu is stewed and conditioned. In the heat sterilization process, heating in which the temperature of the object to be heated is in the first temperature zone during the first elapsed time is intermittently repeated. The heating conditioner according to any one of claims 1 to 8, wherein the control device has a residual time from the current time to the conditioning end time being set in advance of a residual time of the control device. Next, in the completion process, the heating device is controlled such that the temperature of the object to be heated is in the third temperature zone to keep the object to be heated. The heating conditioner according to any one of claims 1 to 8, wherein the control device is in the case where the food type is rice or vegetables, the conditioning method is not barbecue, and the automatic conditioning menu is stewed. In the case of conditioning, in the completion process, the heating device is controlled such that the temperature of the object to be heated is in the third temperature zone to keep the object to be heated. The heating conditioner according to any one of claims 1 to 12, after receiving the reservation setting, accepts the change of the conditioning end time. The heating conditioner according to any one of claims 1 to 12, further comprising: an operation unit or a communication device that inputs an execution instruction of the heat sterilization process; When the execution instruction of the heat sterilization process is input, the control device executes the heat sterilization process after executing the heat sterilization process. The heating conditioner according to any one of claims 1 to 12, further comprising a lid opening and closing sensor for detecting an opening and closing state of the lid of the object to be heated; when the lid opening and closing sensor detects the When the cover is opened or closed, the control device re-executes the heat sterilization process even after the heat sterilization process has been performed. The heating conditioner according to any one of claims 1 to 12, comprising: an operation unit or a communication device that inputs a pause indication of the completion program; and when the pause indication of the completion program is input, the control device If the completion program has not been executed before, the execution of the completion program is retained first, and if the completion program is already in execution, the completion program is suspended.