WO2019001232A1 - Dispositif de cuisson et son procédé de commande de cuisson - Google Patents

Dispositif de cuisson et son procédé de commande de cuisson Download PDF

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Publication number
WO2019001232A1
WO2019001232A1 PCT/CN2018/089986 CN2018089986W WO2019001232A1 WO 2019001232 A1 WO2019001232 A1 WO 2019001232A1 CN 2018089986 W CN2018089986 W CN 2018089986W WO 2019001232 A1 WO2019001232 A1 WO 2019001232A1
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WO
WIPO (PCT)
Prior art keywords
cooking
pressure
cooking chamber
cooking appliance
positive pressure
Prior art date
Application number
PCT/CN2018/089986
Other languages
English (en)
Chinese (zh)
Inventor
刘化勇
罗飞龙
黄韦铭
梁志佳
马利
瞿月红
Original Assignee
佛山市顺德区美的电热电器制造有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to JP2020515818A priority Critical patent/JP6899961B2/ja
Priority to KR1020197035405A priority patent/KR102270467B1/ko
Publication of WO2019001232A1 publication Critical patent/WO2019001232A1/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2201/00—Devices having a modular construction
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2202/00—Devices having temperature indicating means

Definitions

  • the present application relates to the field of kitchen electrical appliances, and in particular, to a cooking control method of a cooking appliance and a cooking appliance.
  • a cooking utensil such as a rice cooker
  • the steam outlet is usually directly connected to the atmosphere, and the moisture in the rice is easily lost to the air through the steam flowing out from the steam outlet during the cooking process, thereby causing the rice to shrink and become hard, and the bulkiness is lowered. Affect the taste of rice.
  • an object of the present application is to provide a cooking control method for a cooking appliance, which can greatly improve the mouthfeel of the rice cooked by the cooking appliance, and fully satisfy the needs of the user.
  • a second object of the present application is to propose a cooking appliance.
  • a third object of the present application is to propose a storage medium.
  • a first aspect of the present application provides a cooking control method for a cooking appliance, wherein the cooking appliance includes a pot body, a lid body, a negative pressure device, and a positive pressure device, the pot body having a top portion An open cooking chamber, the cover being movably mounted to the pot between a closed position and an open position, the vacuum device for evacuating the cooking chamber when the cooking chamber is sealed Forming a negative pressure in the cooking chamber, the positive pressure device for sealing the cooking chamber to form a positive pressure in the cooking chamber when the cooking appliance performs a heating operation, the vacuum device and the The positive pressure device is not opened at the same time, the cooking control method comprising the steps of: determining a cooking stage in which the cooking appliance is currently in a cooking process of the cooking appliance, wherein the cooking phase of the cooking appliance comprises a heating phase a boiling stage and a risotto stage; controlling the pressure in the cooking chamber by controlling the negative pressure device and the positive pressure device when the cooking appliance is in the heating phase A
  • the cooking control method of the cooking appliance during the cooking process of the cooking appliance, by judging the cooking stage in which the cooking appliance is currently located, and by controlling the negative pressure device and the positive pressure device while the cooking appliance is in the heating phase
  • the pressure in the cooking chamber is controlled to change between the first pressure and the second pressure to cause a boiling phenomenon in the cooking chamber, so that the pressure difference and the external air flow can be used to realize the boiling in the cooking chamber during the heating phase, and the cooking is solved.
  • the problem of sticking of rice grains in the process can effectively prevent rice from agglomerating, improve the taste of rice, and also can control the air pressure in the cooking chamber by using a vacuum device and a positive pressure device, which can not only satisfy the water absorption, boiling and risotto in the cooking process.
  • the air pressure required in the stage enables the air pressure in the cooking chamber to alternate between the two states, thereby improving the bulkiness of the rice, improving the taste of the rice, and reducing the lack of moisture of the food caused by the loss of steam, and fully satisfying the needs of the user.
  • Controlling the positive pressure device and the heating device of the cooking appliance to control the pressure within the cooking chamber between the second pressure and the third pressure when the cooking appliance is in a boiling phase and/or a risotto phase A change is made wherein the second pressure is less than the third pressure.
  • the negative pressure device is controlled to stop vacuuming
  • the positive pressure device is controlled to allow air to enter the cooking chamber, so that the pressure in the cooking chamber rises to the first
  • the second pressure so repeated, creates a negative pressure collapse phenomenon in the cooking chamber.
  • the positive pressure device When the cooking appliance is in the boiling phase and/or the risotto phase, the positive pressure device is controlled to bring the cooking chamber into a sealed state, and the heating device is controlled to perform a heating operation until the cooking When the pressure in the chamber reaches the third pressure, the positive pressure device is controlled to allow air to enter the cooking chamber, such that the pressure in the cooking chamber is reduced to the second pressure, and thus repeated, the cooking chamber A positive pressure collapse phenomenon occurs inside.
  • the device evacuates the cooking chamber.
  • the preset temperature is 65-75 ° C
  • the first preset pressure is 60-80 KPa
  • the third preset pressure is 105-130 KPa.
  • a cooking appliance includes: a pot body having a cooking chamber with an open top; a cover body between the closed position and the open position Movably mounted to the pot body; a vacuum device for evacuating the cooking chamber to form a negative pressure in the cooking chamber when the cooking chamber is sealed; a heating device, The heating device is configured to heat the cooking appliance; a positive pressure device for sealing the cooking cavity to form a positive pressure in the cooking cavity when the heating device performs a heating operation, Wherein the negative pressure device and the positive pressure device are not simultaneously opened; the control module is configured to determine a cooking stage in which the cooking appliance is currently in the cooking process of the cooking appliance, and When the cooking appliance is in the heating stage, the cooking is controlled between the first pressure and the second pressure by controlling the vacuum device and the positive pressure device to control the pressure in the cooking chamber to cause the cooking A phenomenon of collapse occurs in the cavity, wherein the first pressure is less than the second pressure and the second pressure is a standard atmospheric pressure.
  • the cooking stage currently determined by the cooking appliance is judged by the control module, and when the cooking appliance is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the cooking cavity.
  • the pressure changes between the first pressure and the second pressure to cause a collapse phenomenon in the cooking chamber, so that the pressure difference and the external air flow can be used to realize the boiling in the cooking cavity during the heating phase, and the rice grain adhesion during the cooking process is solved.
  • the problem is that it can effectively prevent the rice from agglomerating, improve the taste of the rice, and can also control the air pressure in the cooking cavity by using the negative pressure device and the positive pressure device, which can not only satisfy the air pressure required for the water absorption, boiling and risotto stages of the cooking process. It is required to make the air pressure in the cooking chamber alternately switch between the two states, thereby improving the bulkiness of the rice, improving the taste of the rice, and reducing the lack of moisture of the food caused by the loss of steam, and fully satisfying the needs of the user.
  • the control module is further configured to control the pressure in the cooking chamber at a second pressure by controlling the positive pressure device and the heating device when the cooking appliance is in a boiling phase and/or a risotto phase A change is made between the three pressures, wherein the second pressure is less than the third pressure.
  • the control module is configured to control the positive pressure device to place the cooking chamber in a sealed state when the cooking appliance is in the heating stage, and control the vacuum device to evacuate the cooking chamber,
  • the control module is further configured to control the vacuum device to stop vacuuming until the pressure in the cooking chamber reaches the first pressure, and control the positive pressure device to allow air to enter the cooking cavity, such that The pressure in the cooking chamber rises to the second pressure, and so on, a negative pressure collapse phenomenon occurs in the cooking chamber.
  • the control module is configured to control the positive pressure device to bring the cooking chamber into a sealed state and control the heating device to heat when the cooking appliance is in the boiling phase and/or the risotto phase Working, until the pressure in the cooking chamber reaches the third pressure, the control module is further configured to control the positive pressure device to allow air to enter the cooking chamber, such that the pressure in the cooking chamber is reduced to The second pressure is repeated, and a positive pressure collapse phenomenon occurs in the cooking chamber.
  • the cooking appliance further includes a temperature detecting module, the temperature detecting module is configured to detect a rice water temperature in the cooking cavity, and the control module is further configured to: when the cooking appliance is in the heating stage, if When the temperature of the rice water reaches a preset temperature, the positive pressure device is controlled to make the cooking chamber in a sealed state, and the vacuum device is controlled to evacuate the cooking chamber.
  • the preset temperature is 65-75 ° C
  • the first preset pressure is 60-80 KPa
  • the third preset pressure is 105-130 KPa.
  • a storage medium of an embodiment of the third aspect of the present application is for storing an application for executing a cooking control method of a cooking appliance according to an embodiment of the first aspect of the present invention.
  • FIG. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present application.
  • FIG. 2 is a partial structural schematic view of a cover body of a cooking appliance according to an embodiment of the present application
  • Figure 3 is a cross-sectional view of the structure of Figure 2;
  • Figure 4 is a cross-sectional view of a cooking appliance in accordance with one embodiment of the present application.
  • FIG. 5 is a schematic illustration of a cooking process of a cooking appliance in accordance with one embodiment of the present application.
  • FIG. 6 is a flow chart of a cooking control method of a cooking appliance according to an embodiment of the present application.
  • FIG. 7 is a flow chart of a cooking control method of a cooking appliance in a heating stage according to an embodiment of the present application.
  • FIG. 8 is a flow chart of a cooking control method of a cooking appliance in a boiling stage according to an embodiment of the present application
  • FIG. 9 is a flow chart of a cooking control method of a cooking appliance during a risotto phase in accordance with an embodiment of the present application.
  • 30 positive pressure device; 31: blocking member; 32: driving assembly; 321: electromagnet; 322: push rod; 33: support member; 331: ring member; 332: support table;
  • the cooking appliance 100 may be a rice cooker, an electric pressure cooker, an electric cooker, or the like.
  • the cooking appliance 100 includes a pot body 10, a lid body 20, a vacuum device 40, and a positive pressure device 30.
  • the pot body 10 defines an open cooking chamber 11 on the upper surface (the upper side surface as shown in Fig. 1), i.e., the pot body 10 has a cooking chamber 11 that is open at the top.
  • the cover 20 is pivotally coupled to the pan 10 and is movable between a closed position and an open position to close or open the cooking cavity 11.
  • the cover body 20 is provided with an air suction port 21, an exhaust port 22 and an air inlet port 23.
  • the air suction port 21 and the air inlet port 23 respectively communicate with the cooking cavity 11, and the exhaust port 22 communicates with the air suction port 21.
  • the negative pressure device 40 and the positive pressure device 30 are both disposed in the cover body 20, and the negative pressure device 40 is used for vacuuming the cooking cavity 11 when the cooking cavity 11 is sealed to form a negative pressure in the cooking cavity 11, and negative The pressure device 40 is turned on at the same time as the positive pressure device 30.
  • the negative pressure device 40 communicates with the suction port 21 and the exhaust port 22, and the negative pressure device 40 draws the gas in the cooking chamber 11 from the suction port 21 and exits the cooking chamber 11 through the exhaust port 22.
  • the positive pressure device 30 communicates with the air inlet 23, and air outside the cooking chamber 11 can enter the cooking chamber 11 through the air inlet 23, thereby increasing the air pressure of the cooking chamber 11, and the condensed water in the cover 20 is Under the impact of the high-speed airflow, a water mist is formed into the cooking cavity 11 and flushes the surface of the rice grain to maintain the humidity of the rice.
  • the air pressure in the cooking chamber 11 is controlled by the negative pressure device 40 and the positive pressure device 30, which can not only satisfy the air pressure required for the water absorption, boiling and risping stages of the food during the cooking process. It is required to enable the two air pressures to be alternately switched in the cooking chamber 11, thereby improving the bulkiness of the rice, improving the taste of the rice, and reducing the lack of moisture of the food due to the loss of steam.
  • the positive pressure device 30 includes a blocking member 31 that is movably disposed at the air inlet 23 of the cover 20 between the blocking position and the open position.
  • the air inlet 23 is closed when the blocking member 31 is at the blocking position, and the air inlet 23 is opened when the blocking member 31 is at the open position.
  • the opening and closing of the intake port 23 is controlled by the blocking member 31, so that not only the air outside the cooking chamber 11 can enter the cooking chamber 11 through the air inlet 23, thereby increasing the air pressure of the cooking chamber 11, and also preventing the negative pressure device 40.
  • the gas enters the cooking chamber 11 from the air inlet 23, ensuring that the cooking chamber 11 forms a negative pressure state in the operating state of the vacuum device 40.
  • the positive pressure device 30 further includes a driving assembly 32, and the driving assembly 32 is disposed on the cover body 20 and connected to the blocking member 31, thereby driving the blocking member 31 at
  • the movement between the blocking position and the opening position, and the movement of the blocking member 31 by the driving component 32 can not only improve the automation degree of the cooking appliance 100, but also prevent the manual operation of the sealing member 31 from scalding the user, thereby improving the operation experience of the user. .
  • the drive assembly 32 includes an electromagnet 321 and a push rod 322.
  • the electromagnet 321 is disposed on the cover body 20, and the push rod 322 is movably disposed on the electromagnet 321 in the horizontal direction (the front-rear direction shown in FIG. 3), and one end of the push rod 322 (the rear end shown in FIG. 3) ) can drive the blocking member 31 to move.
  • the cover body 20 is provided with a mounting cover 24, and the blocking member 31 is formed in a spherical shape.
  • the mounting cover 24 is coupled to the cover body 20 and is disposed above the air inlet 23.
  • the mounting cover 24 is disposed on one side of the blocking member 31 (the rear side as shown in FIG. 3) to function as a limit and protect the blocking member 31.
  • the spherical sealing member 31 is movably disposed in the mounting cover 24, and the spherical blocking member 31 falls on the intake port 23 by gravity and the action of the push rod 322 and blocks the intake port 23.
  • the production process of the spherical sealing member 31 is simple, the production cost is low, and the sealing effect of the spherical sealing member 31 and the air inlet 23 is better, which is advantageous for improving the sealing property when the sealing member 31 blocks the air inlet 23.
  • the positive pressure device 30 also includes a support member 33.
  • the support member 33 is disposed on the cover body 20 and the support member 33 is provided with an air passage hole extending through the support member 33 in the axial direction of the air inlet port 23.
  • One end of the support member 33 is inserted into the air inlet port 23, and the support member 33 is The outer periphery is in sealing engagement with the inner periphery of the air inlet 23.
  • the blocking member 31 is in the blocking position, the blocking member 31 is in contact with the inner circumference of the other end of the supporting member 33 and is sealingly fitted.
  • the support member 33 includes a ring member 331 and a support table 332.
  • the ring member 331 is disposed around the air inlet 23, and a central portion of the ring member 331 is formed to penetrate the ring member 331 in the axial direction along the ring member 331. Passing through the pores.
  • the upper surface of the ring member 331 has a downwardly concave recess, and the support table 332 is mounted in the recess of the ring member 331 and is connected to the outer periphery of the ring member 331.
  • the support table 332 may form a ring shape extending in the circumferential direction of the outer circumference of the ring member 331.
  • the vacuum device 40 is a vacuum device and may include a vacuum pump 41 and a connecting pipe 42.
  • the vacuum pump 41 is provided in the lid body 20, and the vacuum pump 41 communicates with the suction port 21 and the exhaust port 22 through the connection pipe 42, respectively.
  • the vacuum pump 41 When the vacuum pump 41 is in operation, the gas in the cooking chamber 11 is discharged from the cooking chamber 11 through the connecting pipe 42 under the suction of the vacuum pump 41, thereby forming a negative pressure in the cooking chamber 11, that is, the negative pressure device is used in the chamber.
  • the cooking chamber is evacuated when the cooking chamber is sealed to create a negative pressure in the cooking chamber.
  • the water vapor in the gas in the connecting pipe 42 can be condensed to form liquid water to flow back into the cooking chamber 11, thereby reducing water loss.
  • the vacuum pump 41 is used to adjust the negative pressure of the cooking chamber 11, and the controllability is strong, and the connection between the vacuum pump 41 and the suction port 21 and the exhaust port 22 by the connecting pipe 42 is beneficial to improving the airtightness of the negative pressure device 40 and avoiding The negative pressure in the cooking chamber 11 is affected by the gas leakage.
  • the negative pressure device 40 further includes a solenoid valve 43 connected to the cover body 20 and communicating with the suction port 21 and the vacuum pump 41 through the connection pipe 42.
  • the electromagnetic valve 43 is used to control the communication and disconnection between the vacuum pump 41 and the suction port 21, which not only ensures that the vacuum pump 41 can smoothly extract the steam, but also prevents the steam from leaking through the suction port 21 when the positive pressure device 30 is in operation, which is advantageous for controlling cooking.
  • the cooking appliance 100 is a rice cooker, and the rice cooker includes: a pot body 10, a lid body 20, a vacuum device 40 and a positive pressure device 30, a heating device 50, and a control module 60 such as a rice cooker. Electric control board.
  • the cover body 20 is provided with an air suction port 21, an exhaust port 22 and an air inlet port 23, and a vacuum device 40 such as a vacuum device and a positive pressure device 30 are provided on the cover body 20.
  • the negative pressure device 40 communicates with the suction port 21 and the exhaust port 22, and the positive pressure device 30 communicates with the inlet port 23.
  • the positive pressure device 30 includes a spherical blocking member 31, a drive assembly 32, and a support member 33.
  • the driving component 32 includes an electromagnet 321 and a push rod 322.
  • the support member 33 is disposed at the air inlet 23, and the electromagnet 321 is disposed on the cover body 20.
  • One end of the push rod 322 is movably connected to the electromagnet 321 so that the other end can be in contact with the spherical blocking member 31 or Get rid of.
  • the positive pressure device 30 is for sealing the cooking chamber to cause a positive pressure to be formed in the cooking chamber when the heating device 50 performs a heating operation.
  • the vacuum device 40 such as a vacuum device includes a vacuum pump 41, a connecting pipe 42, and a solenoid valve 43.
  • the vacuum pump 41 communicates with the electromagnetic valve 43 and the exhaust port 22 through the connection pipe 42, and the electromagnetic valve 43 communicates with the suction port 21 through the connection pipe 42.
  • the negative pressure device 40 is configured to evacuate the cooking chamber when the cooking chamber is sealed to form a negative pressure in the cooking chamber.
  • the rice cooker usually includes several stages such as a water absorption stage, a heating stage, a boiling stage, and a risotto stage in cooking rice.
  • the control module 60 is configured to determine a cooking stage in which the cooking appliance is currently in the cooking process of the cooking appliance, and control the negative pressure device 40 and the positive pressure device 30 to control when the cooking appliance is in the heating phase
  • the pressure in the cooking chamber is varied between a first pressure and a second pressure to cause a collapse phenomenon in the cooking chamber, wherein the first pressure is less than the second pressure, the second The pressure is standard atmospheric pressure.
  • the phenomenon of collapse refers to a sudden change in pressure in the cooking chamber caused by a sudden change in pressure in the cooking chamber.
  • control module is further configured to control the pressure in the cooking chamber by controlling the positive pressure device and the heating device when the cooking appliance is in a boiling phase and/or a risotto phase A change is made between the second pressure and the third pressure, wherein the second pressure is less than the third pressure.
  • the first pressure is a negative pressure, that is, a pressure lower than a standard atmospheric pressure, for example, 60 to 80 KPa
  • the second pressure is a standard atmospheric pressure, for example, 100 KPa
  • the third pressure is a positive pressure, that is, a pressure greater than a standard atmospheric pressure, for example, 105 to 130 KPa. .
  • the control module 60 is required to control the negative pressure device 40 and the positive pressure device 30 to be turned on or off at predetermined times, respectively, to cause a sudden change in pressure in the cooking chamber.
  • the vacuum chamber 40 is required to draw the cooking chamber 11 into a negative pressure state
  • the electromagnet 321 drives the push rod 322 to move out of the blocking member 31, and the blocking member 31 closes the air hole under the action of gravity.
  • the gas port 23 is in a closed state, the cooking chamber is in a sealed state, then the control solenoid valve 43 is opened, the vacuum pump 41 starts to work to draw out the gas in the cooking chamber 11, and is discharged out of the cooking chamber 11 through the connecting pipe 42 and the exhaust port 22.
  • the solenoid valve 43 is first closed, the vacuum device stops vacuuming, and the blocking member 31 is driven by the driving assembly 32 to disengage the support member 33.
  • the air pressure in the cooking chamber 11 is raised to a standard atmospheric pressure, and then the push rod 322 is driven by the electromagnet 321 to move and disengage.
  • the blocking member 31, the blocking member 31 closes the air hole under the action of gravity, at this time, the air inlet 23 is in a closed state, the cooking chamber is in a sealed state, and the heating device 50 performs heating work, so that the cooking chamber Force to further increase pressure.
  • the control module 60 when the cooking appliance is in the heating stage, the control module 60 is used to control the positive pressure device 30 to bring the cooking chamber 11 into a sealed state, and to control the pair of negative pressure devices 40.
  • the cooking chamber is evacuated until the pressure in the cooking chamber reaches the first pressure, for example, 70 KPa, and the control module 60 is further configured to control the vacuum device 40 to stop vacuuming, and control the positive pressure device 30 to make the air Entering the cooking chamber, that is, the driving member 32 drives the blocking member 31 to disengage from the supporting member 33 to open the air inlet 23, and the air outside the cooking chamber 11 enters the cooking chamber 11 through the air inlet 23, so that the cooking chamber is inside The pressure rises to the second pressure, and so on, a negative pressure collapse phenomenon occurs in the cooking chamber.
  • control module 60 when the cooking appliance is in the boiling phase and/or the risotto phase, the control module 60 is configured to control the positive pressure device 30 to place the cooking chamber Sealing state, and controlling heating device 50 to perform heating operation, heating water in cooking chamber to generate water vapor, so that a positive pressure is formed in the cooking chamber, that is, until the pressure in the cooking chamber reaches the third pressure, control The module 60 is further configured to control the positive pressure device to allow air to enter the cooking chamber, such that the pressure in the cooking chamber is reduced to the second pressure, and so on, a positive pressure collapse phenomenon occurs in the cooking chamber .
  • a positive pressure collapse phenomenon occurs in the cooking chamber, thereby effectively preventing cooking.
  • the rice is agglomerated; or, during the risotto phase, by controlling the heating device and the positive pressure device to alternate the pressure in the cooking chamber between the positive pressure and the zero pressure, a positive pressure collapse occurs in the cooking chamber, Effectively preventing the cooked rice from agglomerating; or, in the boiling phase and the risotto phase, by controlling the heating device and the positive pressure device to alternate the pressure in the cooking chamber between the positive pressure and the zero pressure, thereby making the cooking cavity A positive pressure collapse phenomenon occurs inside, which effectively prevents the cooked rice from agglomerating.
  • controlling the occurrence of a collapse phenomenon in the cooking chamber may be any one of a heating phase, a boiling phase, and a risotto phase, or may be any two of the three phases. It can be all three stages.
  • the cooking appliance further includes a temperature detecting module, the temperature detecting module is configured to detect a temperature of the rice water in the cooking cavity, and the control module is further configured to: when the cooking appliance is in the heating stage, if When the temperature of the rice water is greater than or equal to a preset temperature, for example, 70 ° C, the positive pressure device is controlled to bring the cooking chamber into a sealed state, and the vacuum device is controlled to evacuate the cooking chamber.
  • a preset temperature for example, 70 ° C
  • the preset temperature may be 65 to 75 ° C, and preferably may be 70 ° C.
  • the heating phase is entered; when the rice water temperature is greater than or equal to the second preset temperature, for example, 100 ° C, the cooking appliance is judged. Entering the boiling phase; determining that the cooking appliance enters the risotto phase when the bottom temperature of the cooking chamber reaches a third preset temperature.
  • controlling the occurrence of a collapse phenomenon in the cooking chamber may be started when the temperature of the rice water reaches 70 ° C, that is, when the rice starts to be gelatinized, that is, the rice anti-knot is started from the beginning of the rice gelatinization.
  • Block control combined with anti-make agglomeration in multiple cooking stages, can effectively solve the problem of rice agglomeration and improve the effect of cooking rice.
  • the cooking stage currently determined by the cooking appliance is judged by the control module, and when the cooking appliance is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the cooking cavity.
  • the pressure changes between the first pressure and the second pressure to cause a collapse phenomenon in the cooking chamber, so that the pressure difference and the external air flow can be used to realize the boiling in the cooking cavity during the heating phase, and the rice grain adhesion during the cooking process is solved.
  • the problem is that it can effectively prevent the rice from agglomerating, improve the taste of the rice, and can also control the air pressure in the cooking cavity by using the negative pressure device and the positive pressure device, which can not only satisfy the air pressure required for the water absorption, boiling and risotto stages of the cooking process. It is required to make the air pressure in the cooking chamber alternately switch between the two states, thereby improving the bulkiness of the rice, improving the taste of the rice, and reducing the lack of moisture of the food caused by the loss of steam, and fully satisfying the needs of the user.
  • the cooking appliance may be the cooking appliance described in the above embodiment, such as a rice cooker
  • the cooking appliance may include a pot body, a lid body, a vacuum device and a positive pressure device, the pot body having a cooking chamber with an open top, the lid
  • the body is movably mounted to the pot between a closed position and an open position, the negative pressure device for evacuating the cooking chamber when the cooking chamber is sealed to form a negative inside the cooking chamber Pressing, the positive pressure device is for sealing the cooking chamber to form a positive pressure in the cooking chamber when the cooking appliance performs a heating operation, and the vacuum device and the positive pressure device are not simultaneously opened.
  • the cooking control method of the cooking appliance comprises the following steps:
  • the cooking stage currently in which the cooking appliance is currently located is judged, wherein the cooking stage of the cooking appliance comprises a heating phase, a boiling phase and a risotto phase.
  • the heating phase is entered; when the rice water temperature is greater than or equal to the second preset temperature, for example, 100 ° C, the judgment is made.
  • the cooking appliance enters the boiling phase; when the bottom temperature of the cooking chamber reaches a third preset temperature, it is determined that the cooking appliance enters the risotto phase.
  • the phenomenon of collapse refers to a sudden change in pressure in the cooking chamber caused by a sudden change in pressure in the cooking chamber.
  • the first pressure is a negative pressure, that is, a pressure lower than a standard atmospheric pressure, for example, 60 to 80 KPa
  • the second pressure is a zero pressure, that is, a standard atmospheric pressure, for example, 100 KPa
  • the third pressure is a positive pressure, that is, a pressure greater than a standard atmospheric pressure. For example, 105 to 130 KPa.
  • the positive pressure device is controlled to bring the cooking chamber into a sealed state, and the negative pressure device is controlled to evacuate the cooking chamber.
  • the control negative pressure device stops vacuuming, and controls the positive pressure device to allow air to enter the cooking chamber, that is, the driving member drives the blocking member out of the support. Opening the air inlet, the air outside the cooking chamber enters the cooking cavity through the air inlet, so that the pressure in the cooking chamber rises to the second pressure, and so on, a negative pressure collapse occurs in the cooking cavity Boiling phenomenon.
  • the cooking control method after the cooking appliance enters the heating stage includes the following steps:
  • the cooking appliance enters a heating stage.
  • step S14 determining whether the temperature of the rice water reaches a preset temperature, for example, 70 °C. If yes, go to step S15; if no, go back to step S12.
  • the heating stage when the cooking appliance is in the heating stage, if the rice water temperature reaches a preset temperature, for example, 70 ° C, the positive pressure device is controlled to bring the cooking chamber into a sealed state, and the control unit The vacuum device vacuums the cooking chamber.
  • a preset temperature for example, 70 ° C
  • the pressure in the cooking chamber reaches a first pressure, for example, 80 KPa, that is, a negative pressure in the cooking chamber is reached.
  • the positive pressure device is controlled to allow air to enter the cooking chamber, that is, the driving member drives the blocking member to disengage from the support member to open the air inlet, and the air outside the cooking chamber enters the cooking chamber through the air inlet.
  • the pressure in the cooking chamber is raised to the second pressure, for example, zero pressure, and a negative pressure collapse phenomenon occurs in the cooking chamber, and the cooking rice is effectively prevented from agglomerating at the beginning of the rice gelatinization.
  • the pressure in the cooking chamber is controlled at a second pressure by controlling the positive pressure device and the heating device of the cooking appliance A change is made between the three pressures, wherein the second pressure is less than the third pressure.
  • the positive pressure device when the cooking appliance is in the boiling phase and/or the risotto phase, the positive pressure device is controlled to bring the cooking chamber into a sealed state, and the heating device is controlled to perform a heating operation, Heating the water in the cooking chamber to generate water vapor such that a positive pressure is created within the cooking chamber, i.e., until the pressure within the cooking chamber reaches the third pressure, the positive pressure device is controlled to allow air to enter the cooking The cavity causes the pressure in the cooking chamber to decrease to the second pressure, and so on, a positive pressure collapse phenomenon occurs in the cooking chamber.
  • a positive pressure collapse phenomenon occurs in the cooking chamber, thereby effectively preventing cooking.
  • the rice is agglomerated; or, during the risotto phase, by controlling the heating device and the positive pressure device to alternate the pressure in the cooking chamber between the positive pressure and the zero pressure, a positive pressure collapse occurs in the cooking chamber, Effectively preventing the cooked rice from agglomerating; or, in the boiling phase and the risotto phase, by controlling the heating device and the positive pressure device to alternate the pressure in the cooking chamber between the positive pressure and the zero pressure, thereby making the cooking cavity A positive pressure collapse phenomenon occurs inside, which effectively prevents the cooked rice from agglomerating.
  • the cooking control method after the cooking appliance enters the boiling stage includes the following steps:
  • the cooking appliance enters a boiling stage.
  • step S24 determining whether the temperature of the rice water reaches 105 ° C, wherein when the temperature of the rice water reaches 105 ° C, the pressure in the cooking chamber reaches about 130 KPa. If yes, go to step S25; if no, go back to step S22.
  • the positive pressure in the cooking chamber is reached, and the positive pressure device is controlled to allow air to enter the cooking chamber, that is, the driving component drives the blocking member to disengage from the supporting member to open the air inlet, and the air outside the cooking chamber enters the cooking through the air inlet. Inside the cavity.
  • the pressure in the cooking chamber drops to a second pressure, such as zero pressure, and a positive pressure collapse phenomenon occurs in the cooking chamber, which effectively prevents the cooked rice from agglomerating during the boiling phase.
  • the cooking control method after the cooking appliance enters the boiling stage includes the following steps:
  • the cooking appliance enters the risotto stage.
  • step S34 determining whether the temperature of the rice water reaches 101 ° C, wherein when the temperature of the rice water is about 101 ° C, the pressure in the cooking chamber reaches about 105 KPa. If yes, go to step S35; if no, go back to step S32.
  • the positive pressure in the cooking chamber is reached, and the positive pressure device is controlled to allow air to enter the cooking chamber, that is, the driving component drives the blocking member to disengage from the supporting member to open the air inlet, and the air outside the cooking chamber enters the cooking through the air inlet. Inside the cavity.
  • the pressure in the cooking chamber drops to a second pressure, such as zero pressure, and a positive pressure collapse phenomenon occurs in the cooking chamber, which effectively prevents the cooked rice from agglomerating during the risotto phase.
  • controlling the occurrence of a collapse phenomenon in the cooking cavity may be any one of a heating phase, a boiling phase, and a risotto phase, or any two of the three phases. It can also be all three stages.
  • controlling the occurrence of a collapse phenomenon in the cooking chamber may be started when the temperature of the rice water reaches 70 ° C, that is, when the rice starts to be gelatinized, that is, the rice anti-caking control is performed from the beginning of the rice gelatinization, and at most In the cooking stage, the combination of anti-muff and agglomeration can effectively solve the problem of rice agglomeration and improve the effect of cooking rice.
  • the cooking control method of the cooking appliance during the cooking process of the cooking appliance, by judging the cooking stage in which the cooking appliance is currently located, and by controlling the negative pressure device and the positive pressure device while the cooking appliance is in the heating phase
  • the pressure in the cooking chamber is controlled to change between the first pressure and the second pressure to cause a boiling phenomenon in the cooking chamber, so that the pressure difference and the external air flow can be used to realize the boiling in the cooking chamber during the heating phase, and the cooking is solved.
  • the problem of sticking of rice grains in the process can effectively prevent rice from agglomerating, improve the taste of rice, and also can control the air pressure in the cooking chamber by using a vacuum device and a positive pressure device, which can not only satisfy the water absorption, boiling and risotto in the cooking process.
  • the air pressure required in the stage enables the air pressure in the cooking chamber to alternate between the two states, thereby improving the bulkiness of the rice, improving the taste of the rice, and reducing the lack of moisture of the food caused by the loss of steam, and fully satisfying the needs of the user.
  • the present invention also proposes a storage medium for storing an application for executing the cooking control method of the cooking appliance according to any of the above embodiments.
  • first and second are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated.
  • features defining “first” and “second” may include at least one of the features, either explicitly or implicitly.
  • the meaning of "a plurality” is at least two, such as two, three, etc., unless specifically defined otherwise.
  • a "computer-readable medium” can be any apparatus that can contain, store, communicate, propagate, or transport a program for use in an instruction execution system, apparatus, or device, or in conjunction with the instruction execution system, apparatus, or device.
  • computer readable media include the following: electrical connections (electronic devices) having one or more wires, portable computer disk cartridges (magnetic devices), random access memory (RAM), Read only memory (ROM), erasable editable read only memory (EPROM or flash memory), fiber optic devices, and portable compact disk read only memory (CDROM).
  • the computer readable medium may even be a paper or other suitable medium on which the program can be printed, as it may be optically scanned, for example by paper or other medium, followed by editing, interpretation or, if appropriate, other suitable The method is processed to obtain the program electronically and then stored in computer memory.
  • portions of the application can be implemented in hardware, software, firmware, or a combination thereof.
  • multiple steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system.
  • a suitable instruction execution system For example, if implemented in hardware and in another embodiment, it can be implemented by any one or combination of the following techniques well known in the art: discrete with logic gates for implementing logic functions on data signals Logic circuits, application specific integrated circuits with suitable combinational logic gates, programmable gate arrays (PGAs), field programmable gate arrays (FPGAs), and the like.
  • each functional unit in each embodiment of the present application may be integrated into one processing module, or each unit may exist physically separately, or two or more units may be integrated into one module.
  • the above integrated modules can be implemented in the form of hardware or in the form of software functional modules.
  • the integrated modules, if implemented in the form of software functional modules and sold or used as stand-alone products, may also be stored in a computer readable storage medium.
  • the above mentioned storage medium may be a read only memory, a magnetic disk or an optical disk or the like. While the embodiments of the present application have been shown and described above, it is understood that the above-described embodiments are illustrative and are not to be construed as limiting the scope of the present application. The embodiments are subject to variations, modifications, substitutions and variations.
  • the terms “installation”, “connected”, “connected”, “fixed” and the like shall be understood broadly, and may be either a fixed connection or a detachable connection, unless otherwise explicitly stated and defined. , or integrated; can be mechanical connection, or can be electrical connection; can be directly connected, or can be indirectly connected through an intermediate medium, can be the internal communication of two elements or the interaction of two elements.
  • installation can be understood on a case-by-case basis.
  • the first feature "on” or “below” the second feature may be the direct contact of the first and second features, or the first and second features are indirectly through the intermediate medium, unless otherwise explicitly stated and defined. contact.
  • the first feature "above”, “above” and “above” the second feature may be that the first feature is directly above or above the second feature, or merely that the first feature level is higher than the second feature.
  • the first feature “below”, “below” and “below” the second feature may be that the first feature is directly below or obliquely below the second feature, or merely that the first feature level is less than the second feature.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Cookers (AREA)

Abstract

La présente invention concerne un dispositif de cuisson et son procédé de commande de cuisson. Le dispositif de cuisson comprend un corps de récipient, un couvercle, un moyen de pression négative et un moyen de pression positive. Le procédé de commande de cuisson comprend les étapes suivantes consistant : à déterminer une étape de cuisson actuelle du dispositif de cuisson pendant un processus de cuisson du dispositif de cuisson, les étapes de cuisson du dispositif de cuisson comprenant une étape de chauffage, une étape d'ébullition et une étape de cuisson à l'étuvée ; et lorsque le dispositif de cuisson est à l'étape de chauffage, à réguler la pression dans une chambre de cuisson de façon à ce qu'elle varie entre une première pression et une seconde pression par commande du moyen de pression négative et du moyen de pression positive, de manière à produire un phénomène de bouillonnement dans la chambre de cuisson.
PCT/CN2018/089986 2017-06-29 2018-06-05 Dispositif de cuisson et son procédé de commande de cuisson WO2019001232A1 (fr)

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JP2020521610A (ja) 2020-07-27
KR20200003116A (ko) 2020-01-08

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