WO2022110689A1 - 烹饪器具及其烹饪控制方法、装置、计算机可读存储介质 - Google Patents

烹饪器具及其烹饪控制方法、装置、计算机可读存储介质 Download PDF

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Publication number
WO2022110689A1
WO2022110689A1 PCT/CN2021/094643 CN2021094643W WO2022110689A1 WO 2022110689 A1 WO2022110689 A1 WO 2022110689A1 CN 2021094643 W CN2021094643 W CN 2021094643W WO 2022110689 A1 WO2022110689 A1 WO 2022110689A1
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WIPO (PCT)
Prior art keywords
cooking
cooking appliance
cooked
temperature
ingredients
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Ceased
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PCT/CN2021/094643
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English (en)
French (fr)
Inventor
张龙
李晶
邢利婷
张川
刘轩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Priority to JP2023520264A priority Critical patent/JP2023550241A/ja
Publication of WO2022110689A1 publication Critical patent/WO2022110689A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Program-control systems
    • G05B19/02—Program-control systems electric
    • G05B19/04—Program control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Program control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G05B19/0423—Input/output
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A47J27/002—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
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • 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
    • 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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Program-control systems
    • G05B19/02—Program-control systems electric
    • G05B19/04—Program control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Program control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking

Definitions

  • the present application relates to the technical field of cooking appliances, and more particularly, to a cooking appliance and a cooking control method thereof, a cooking control device, and a computer-readable storage medium.
  • Phytic acid is an antinutrient for animal and human nutrition. Phytic acid in food and feed can form insoluble complexes with many ions, affecting the absorption of these essential mineral nutrients by humans and monogastric animals. High intake of grains and soy foods with high phytic acid content, such as wheat, soybeans, and broad beans, is considered to be one of the reasons for the prevalence of iron and zinc deficiencies in people in developing countries.
  • phytic acid can form insoluble complexes with proteins and protein-digesting enzymes under slightly acidic or alkaline conditions.
  • Phytic acid affects the absorption and digestion of starch through covalent interaction with starch polysaccharide carbonyl; affects the absorption and digestion of starch through protein interaction with starch; affects the digestion and absorption of starch by affecting the activity of amylase.
  • an object of the present application is to provide a cooking control method for a cooking utensil that can rapidly reduce the phytic acid content in food in a short period of time, which is beneficial to improve the digestibility of protein and minerals, and helps users make full use of nutrients.
  • the second object of the present application is to propose a computer-readable storage medium.
  • the third object of the present application is to provide a cooking appliance capable of realizing the above-mentioned cooking control method.
  • the fourth object of the present application is to provide a cooking control device for a cooking appliance.
  • an embodiment of the first aspect of the present application provides a cooking control method for a cooking utensil, comprising the following steps: after adding the ingredients to be cooked and water into the cooking utensil according to a first preset ratio, controlling the cooking utensils.
  • the cooking utensil heating the cooking utensil to soak the ingredients to be cooked in the cooking utensil, and detecting the temperature in the cooking utensil; judging whether the temperature in the cooking utensil reaches a first preset temperature; if the cooking utensil When the temperature inside reaches the first preset temperature, time the working time of the cooking utensil, and control the cooking utensil to drain water when the working time of the cooking utensil reaches the first preset time; After the cooking utensil is drained and water is added to the cooking utensil according to a second preset ratio, the cooking utensil is controlled to cook.
  • the cooking control method of the embodiment of the present application by controlling the cooking utensil to cook the ingredients to be cooked at a high temperature for a period of time, the phytic acid in the ingredients is dissolved into the water, then the dissolved phytic acid is removed by draining water, and water is added for cooking, and finally the reduction is achieved.
  • the purpose of phytic acid content in cooking food so as to improve the digestibility of nutrients such as minerals and protein, and help users to fully absorb and utilize nutrients.
  • the cooking utensil can quickly reduce the content of phytic acid in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • the cooking control method of the cooking appliance according to the above embodiments of the present application may also have the following additional technical features:
  • the cooking appliance is controlled to maintain the first preset temperature to work.
  • the soaked ingredients to be cooked are also rinsed at least once.
  • the first preset ratio between the ingredients to be cooked and the water is 1:n, where n is 5-50.
  • the first preset temperature is greater than or equal to 80° C. and less than 100° C.
  • the first preset time is greater than or equal to 2 minutes and less than or equal to 15 minutes.
  • a second aspect of the present application provides a computer-readable storage medium, which stores a cooking control program for a cooking appliance, and when the cooking control program is executed by a processor, is implemented as in the first aspect of the present application
  • the cooking control method of the cooking appliance described in the example is implemented as in the first aspect of the present application.
  • a third aspect of the present application provides a cooking appliance, including a memory, a processor, and a cooking control program for the cooking appliance stored in the memory and running on the processor, the processor executing all
  • the cooking control program is described, the cooking control method of the cooking appliance according to the embodiment of the first aspect of the present application is realized.
  • a fourth aspect of the present application provides a cooking control device for a cooking utensil, including: a temperature detection module for detecting the temperature in the cooking utensil; a control module for After adding the ingredients to be cooked and water into the cooking appliance in a proportion, control the cooking appliance to heat to soak the ingredients to be cooked in the cooking appliance, and determine whether the temperature in the cooking appliance reaches a first preset value.
  • the working time of the cooking utensil is timed, and when the working time of the cooking utensil reaches the first preset time
  • the cooking utensil is controlled to drain water, and after the cooking utensil is drained and water is added to the cooking utensil according to a second preset ratio, the cooking utensil is controlled to cook.
  • the cooking control device for a cooking utensil by controlling the cooking utensil to first cook the ingredients to be cooked at a high temperature for a period of time, the phytic acid in the ingredients is dissolved into the water, and then the dissolved phytic acid is removed through drainage, and water is added for cooking, Ultimately, the purpose of reducing the content of phytic acid in cooked food is achieved, thereby improving the digestibility of nutrients such as minerals and proteins, and helping users to fully absorb and utilize nutrients.
  • the cooking utensil can quickly reduce the content of phytic acid in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • control module is further configured to, within the first preset time, control the cooking appliance to maintain the first preset temperature to work.
  • control module is further configured to, after the cooking appliance completes the drainage, control the cooking appliance to perform at least one rinsing of the soaked ingredients to be cooked.
  • the first preset ratio between the ingredients to be cooked and the water is 1:n, where n is 5-50.
  • the first preset temperature is greater than or equal to 80° C. and less than 100° C.
  • the first preset time is greater than or equal to 2 minutes and less than or equal to 15 minutes.
  • FIG. 1 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application
  • FIG. 2 is a schematic block diagram of a cooking control device of a cooking appliance according to an embodiment of the present application
  • FIG. 3 is a schematic structural diagram of a cooking appliance according to some embodiments of the present application.
  • FIG. 4 is a flowchart of a cooking process of a cooking appliance according to some embodiments of the present application.
  • Cooking control device 10 temperature detection module 11; control module 12;
  • Appliance body 20 water tank 30 ; heating device 40 ; waste liquid cup 50 ;
  • the following describes a cooking control method for a cooking appliance according to an embodiment of the first aspect of the present application with reference to the accompanying drawings.
  • the cooking utensils here can be soymilk maker, rice cooker, electric pressure cooker, etc.
  • the cooking control method of the cooking appliance includes the following steps:
  • S1 After adding the ingredients to be cooked and water into the cooking appliance according to the first preset ratio, control the cooking appliance to heat to soak the ingredients to be cooked in the cooking appliance, and detect the temperature in the cooking appliance.
  • the ingredients to be cooked mainly relate to ingredients containing phytic acid, such as soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, lentils, kidney beans, chickpeas and other beans, as well as grains such as buckwheat and oats kind.
  • ingredients containing phytic acid such as soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, lentils, kidney beans, chickpeas and other beans, as well as grains such as buckwheat and oats kind.
  • Mixing and heating the ingredients to be cooked and water according to the first preset ratio can increase the temperature of the ingredients to be cooked and the water, and detect the temperature in the cooking utensil, such as the temperature of the water and the temperature of the ingredients to be cooked. Or the temperature of the gas in the cooking appliance for comparison with the first preset temperature.
  • the order of adding the ingredients to be cooked and water into the cooking appliance is not particularly limited.
  • the content of phytic acid in the bran or outer seed coat of the ingredients to be cooked is relatively high, and the temperature in the cooking utensil is increased by heating, and after reaching the first preset temperature, the ingredients are soaked for a first preset time, so as to achieve high-temperature cooking of the ingredients to be cooked for a period of time, Destroy the endosperm layer, bran layer, etc. of the food to be cooked, and then promote the dissolution of phytic acid in the surface layer into water, so as to remove the dissolved phytic acid through drainage.
  • the cooking appliance may be controlled to operate at the first preset temperature during the first preset time. Since the temperature in the cooking utensil is kept at the first preset temperature, the phytic acid can be continuously and efficiently dissolved, the phytic acid removal effect is improved, and the cooking time is shortened.
  • the cooking appliance is cooking according to the normal procedure.
  • the cooking appliance is a soymilk maker
  • the cooking according to the normal procedure may include a heating stage, a heat preservation stage, a cooling stage, etc.
  • the cooking appliance is an electric pressure cooker
  • the cooking according to the normal procedure may include: Pressure-up stage, boost stage, pressure-holding stage, pressure-releasing stage, etc.
  • Comparative example after adding the ingredients to be cooked and water to the cooking utensils, the cooking utensils are directly controlled to cook, that is, the cooking utensils are controlled to cook directly according to the normal procedure to obtain ordinary soybean milk.
  • Example Soymilk obtained by controlling a cooking appliance to cook through the cooking control method of the present application.
  • the cooking control method of the embodiment of the present application by controlling the cooking utensil to cook the ingredients to be cooked at a high temperature for a period of time, the phytic acid in the ingredients is dissolved into the water, then the dissolved phytic acid is removed by draining water, and water is added for cooking, and finally the reduction is achieved.
  • the purpose of phytic acid content in cooking food so as to improve the digestibility of nutrients such as minerals and protein, and help users to fully absorb and utilize nutrients.
  • the cooking control method can quickly reduce the phytic acid content in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • the soaked ingredients to be cooked are rinsed at least once, so as to further rinse the soaking water containing phytic acid remaining on the surface of the ingredients to be cooked.
  • the residual phytic acid in the food to be cooked is rinsed and removed, so as to achieve the purpose of removing phytic acid by multiple cleanings, and finally cooking achieves the purpose of significantly reducing the content of phytic acid in the food.
  • the first preset ratio between the ingredients to be cooked and the water is 1:n, where n is 5-50.
  • the first preset ratio of the ingredients to be cooked to the water is a weight ratio.
  • the weight of water added to the cooking appliance for the first time is 5-50 times the weight of the ingredients to be cooked. The higher the concentration of phytic acid in the water, the less conducive to the dissolution of phytic acid in the food to be cooked.
  • n may be 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, and the like.
  • the second preset ratio between the ingredients to be cooked and the water is 1:m, and m is 10-12.
  • the second preset ratio of the ingredients to be cooked to the water is weight.
  • the weight of the water in the cooking appliance is 10-12 times that of the ingredients to be cooked. Adding too little water will cause the cooked food to be too hard or raw, and adding too much water will cause the cooked food to be too soft.
  • the taste of the cooked food is more in line with the needs of most users, and the taste is better.
  • m may be 10, 10.5, 11, 11.5, 12, and so on.
  • the first preset temperature is equal to 80°C, or greater than 80°C and less than 100°C, ie, 80°C ⁇ T1 ⁇ 100°C. If the first preset temperature is too low, the endosperm layer, bran layer, etc. on the surface of the food to be cooked cannot be destroyed or the destruction effect is poor, which affects the dissolution of phytic acid. Within the above temperature range, the endosperm layer, bran layer, etc. are fully destroyed by cooking the ingredients to be cooked at a high temperature, thereby promoting the dissolution of phytic acid in the surface layer, and can significantly reduce the time required for the dissolution of phytic acid, thereby rapidly reducing the amount of food in the food in a short time.
  • the first preset temperature T1 may be 82°C, 84°C, 86°C, 88°C, 90°C, 92°C, 94°C, 96°C, 98°C, and the like.
  • the first preset time is equal to 2 minutes, equal to 15 minutes, or greater than 2 minutes and less than 15 minutes, that is, 2min ⁇ t1 ⁇ 15min. If the first preset time is too short, the phytic acid in the ingredients to be cooked cannot be fully dissolved, and if the first preset time is too long, the loss of nutrients such as protein will be increased. Nickel in the above time range is not only conducive to the full dissolution of phytic acid, reducing the content of phytic acid in the ingredients to be cooked as much as possible, but also helping to reduce the loss of other nutrients, so as to retain the nutrients of the cooked food to the greatest extent and improve other nutrients. Nutrient availability.
  • the first preset time t1 may be 2 min, 4 min, 6 min, 8 min, 10 min, 12 min, 12 min, 14 min, and the like.
  • the first preset time t1 is 10 minutes, so as to reduce the content of phytic acid and reduce the loss of nutrients to achieve the best balance effect.
  • a computer-readable storage medium stores a cooking control program of a cooking appliance thereon, and when the cooking control program is executed by a processor, implements the cooking control of the cooking appliance according to the embodiment of the first aspect of the present application method.
  • the computer-readable storage medium according to the embodiment of the second aspect of the present application, when the stored cooking control program is executed by the processor
  • the cooking control method described in the above embodiment by controlling the cooking utensils to cook the ingredients to be cooked at a high temperature for a period of time, the phytic acid in the ingredients is dissolved into the water, and then the dissolved phytic acid is removed through drainage, and water is added for cooking, and finally the reduction is achieved.
  • the purpose of phytic acid content in cooking food so as to improve the digestibility of nutrients such as minerals and protein, and help users to fully absorb and utilize nutrients.
  • the cooking utensil can quickly reduce the content of phytic acid in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • the cooking appliance according to the embodiment of the third aspect of the present application includes a memory, a processor, and a cooking control program of the cooking appliance stored in the memory and running on the processor.
  • the processor executes the cooking control program, the first embodiment of the present application is implemented.
  • the cooking control method of the cooking appliance of the aspect embodiment is implemented.
  • the cooking control method of the cooking appliance according to the embodiment of the first aspect of the present application has the above-mentioned beneficial technical effects
  • the cooking appliance of the embodiment of the third aspect of the present application by first cooking the ingredients to be cooked at a high temperature for a period of time, the ingredients are Phytic acid is dissolved into water, and then the dissolved phytic acid is removed by draining water, and then water is added for cooking, and finally the purpose of reducing the content of phytic acid in cooked food is achieved, thereby improving the digestibility of nutrients such as minerals and proteins, and helping users to fully absorb it. Use nutrients.
  • the cooking utensil can quickly reduce the phytic acid content in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • the cooking control device 10 of the cooking appliance 100 includes: a temperature detection module 11 and a control module 12 .
  • the temperature detection module 11 is used to detect the temperature in the cooking appliance 100
  • the control module 12 is used to control the cooking appliance 100 to heat after adding the ingredients to be cooked and water into the cooking appliance 100 according to the first preset ratio, so as to Soak the ingredients to be cooked in the cooking appliance 100, and determine whether the temperature in the cooking appliance 100 reaches a first preset temperature.
  • the cooking utensil 100 if the temperature in the cooking utensil 100 reaches the first preset temperature, time the working time of the cooking utensil 100, and control the cooking utensil 100 to drain water when the working time of the cooking utensil 100 reaches the first preset time , and after the cooking utensil 100 is drained and water is added into the cooking utensil 100 according to the second preset ratio, the cooking utensil 100 is controlled to cook.
  • the ingredients to be cooked mainly relate to ingredients containing phytic acid, such as soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, lentils, kidney beans, chickpeas and other beans, as well as grains such as buckwheat and oats kind.
  • ingredients containing phytic acid such as soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, lentils, kidney beans, chickpeas and other beans, as well as grains such as buckwheat and oats kind.
  • the ingredients to be cooked and the water are mixed and heated according to the first preset ratio, so that the temperatures of the ingredients to be cooked and the water can be increased, and the temperature in the cooking appliance 100 can be detected by detecting, for example, the temperature of the water and the temperature of the ingredients to be cooked.
  • the order of adding the ingredients to be cooked and water into the cooking appliance 100 is not particularly limited.
  • the content of phytic acid in the bran or outer seed coat of the ingredients to be cooked is relatively high, and the temperature in the cooking appliance 100 is increased by heating, and after reaching the first preset temperature, the ingredients are soaked for a first preset time, so as to achieve high-temperature cooking of the ingredients to be cooked for a period of time , destroy the endosperm layer, bran layer, etc. of the food to be cooked, and then promote the dissolution of phytic acid in the surface layer into the water, so that the dissolved phytic acid can be removed by drainage.
  • control module 12 may control the cooking appliance 100 to operate at the first preset temperature within the first preset time. Because the temperature in the cooking utensil 100 is maintained at the first preset temperature, the phytic acid can be continuously and efficiently dissolved, the phytic acid removal effect is improved, and the cooking time is shortened.
  • the high-temperature water should be drained.
  • the faster the drainage speed the better, but the ingredients to be cooked must not be lost.
  • the faster the drainage speed the shorter the cooking time, the better the effect of removing phytic acid, and the avoidance of drainage. If the speed is too fast, the ingredients to be cooked will be washed out by the water and lost.
  • the cooking utensil 100 cooks according to the normal program.
  • the cooking according to the normal program may include a heating stage, a heat preservation stage, a cooling stage, etc.; if the cooking utensil 100 is an electric pressure cooker, the normal program is used Cooking may include a pressure-up stage, a pressure-boost stage, a pressure-hold stage, a pressure-release stage, and the like.
  • Cooking may include a pressure-up stage, a pressure-boost stage, a pressure-hold stage, a pressure-release stage, and the like.
  • soymilk obtained by the cooking control device 10 controlled by the cooking appliance 100 according to the embodiment of the present application has a greatly reduced phytic acid content compared with ordinary soymilk, and both the protein digestibility and the mineral digestibility are improved.
  • the digestibility of substances is greatly improved, which can significantly reduce the iron and zinc deficiency diseases that are common in the population.
  • the cooking control device 10 of the cooking appliance 100 by controlling the cooking appliance 100 to cook the ingredients to be cooked at a high temperature for a period of time, the phytic acid in the ingredients is dissolved into the water, and then the dissolved phytic acid is removed through drainage, and water is added. Cooking will ultimately achieve the purpose of reducing the content of phytic acid in the cooked food, thereby improving the digestibility of nutrients such as minerals and proteins, and helping users to fully absorb and utilize nutrients.
  • the cooking utensil 100 can quickly reduce the content of phytic acid in the ingredients to be cooked in a short time, which is beneficial to shorten the cooking time.
  • control module 12 is further configured to, after the cooking utensil 100 completes the drainage, to control the cooking utensil 100 to rinse the soaked ingredients to be cooked at least once, so as to further remove the residues on the surface of the ingredients to be cooked containing vegetation
  • the acid soaking water is rinsed clean, and the residual phytic acid in the food to be cooked can be further rinsed and removed, so as to achieve the purpose of removing phytic acid by multiple cleanings, and finally cooking achieves the purpose of significantly reducing the content of phytic acid in the food.
  • the first preset ratio between the ingredients to be cooked and the water is 1:n, where n is 5-50.
  • the first preset ratio of the ingredients to be cooked to the water is a weight ratio.
  • the weight of the water added to the cooking appliance 100 for the first time is 5-50 times the weight of the ingredients to be cooked. The higher the concentration of phytic acid in the water, the less conducive to the dissolution of phytic acid in the food to be cooked.
  • n may be 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, and the like.
  • the second preset ratio between the ingredients to be cooked and the water is 1:m, and m is 10-12.
  • the second preset ratio of the ingredients to be cooked to the water is a weight ratio.
  • the weight of the water in the cooking appliance 100 is 10-12 times that of the ingredients to be cooked. Adding too little water will cause the cooked food to be too hard or raw, and adding too much water will cause the cooked food to be too soft.
  • the taste of the cooked food is more in line with the needs of most users, and the taste is better.
  • m may be 10, 10.5, 11, 11.5, 12, and so on.
  • the first preset temperature is equal to 80°C, or greater than 80°C and less than 100°C, ie, 80°C ⁇ T1 ⁇ 100°C. If the first preset temperature is too low, the endosperm layer, bran layer, etc. on the surface of the food to be cooked cannot be destroyed or the destruction effect is poor, which affects the dissolution of phytic acid. Within the above temperature range, the endosperm layer, bran layer, etc. are fully destroyed by cooking the ingredients to be cooked at a high temperature, thereby promoting the dissolution of phytic acid in the surface layer, and can significantly reduce the time required for the dissolution of phytic acid, thereby rapidly reducing the amount of food in the food in a short time.
  • the first preset temperature T1 may be 82°C, 84°C, 86°C, 88°C, 90°C, 92°C, 94°C, 96°C, 98°C, and the like.
  • the first preset time is equal to 2 minutes, equal to 15 minutes, or greater than 2 minutes and less than 15 minutes, that is, 2min ⁇ t1 ⁇ 15min. If the first preset time is too short, the phytic acid in the ingredients to be cooked cannot be fully dissolved, and if the first preset time is too long, the loss of nutrients such as protein will be increased. Nickel in the above time range is not only conducive to the full dissolution of phytic acid, reducing the content of phytic acid in the ingredients to be cooked as much as possible, but also helping to reduce the loss of other nutrients, so as to retain the nutrients of the cooked food to the greatest extent and improve other nutrients. Nutrient availability.
  • the first preset time t1 may be 2 min, 4 min, 6 min, 8 min, 10 min, 12 min, 12 min, 14 min, and the like.
  • the first preset time t1 is 10 minutes, so as to reduce the content of phytic acid and reduce the loss of nutrients to achieve the best balance effect.
  • the cooking appliance 100 includes: a cooking control device 10 (including a temperature detection module 11 and a control module 12 ), an appliance body 20 (or an inner pot), a water tank 30 , a heating device 40 , and a waste liquid cup 50 , the pulp cup 60, the water inlet device 70, the drainage device, the slurry discharge device and the stirring device 80.
  • a cooking control device 10 including a temperature detection module 11 and a control module 12
  • an appliance body 20 or an inner pot
  • a water tank 30 a heating device 40
  • a waste liquid cup 50 the pulp cup 60, the water inlet device 70, the drainage device, the slurry discharge device and the stirring device 80.
  • the appliance body 20 defines a cooking cavity for containing the ingredients to be cooked;
  • the water inlet device 70 is connected to the water tank 30 and communicates with the appliance body 20, so as to feed water into the appliance body 20 and control the water intake according to the requirements of the process and program ;
  • the drainage device uses a pump to pump water or discharges water through a valve, so as to discharge the water in the appliance body 20 to the waste cup 50 according to the requirements of the process and program; 60;
  • the heating device 40 is connected to the appliance body 20 for heating the ingredients to be cooked, water, slurry, etc.;
  • the stirring device 80 is provided in the appliance body 20 for mixing, pulverizing, beating, and preparing the ingredients to be cooked and water. pulping, etc.
  • the temperature detection module 11 is used to detect the temperature in the appliance body 20, the control module 12 receives the detection result of the temperature detection module 11, and controls the working state of the heating device 40 according to the detection result, and the control module 12 can also control the water inlet device 70, The working state of the stirring device 80 , the drainage device and the pulping device.
  • the working process of the cooking appliance 100 includes the following stages:
  • ingredients to be cooked into the appliance body 20 such as soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, peas, lentils, kidney beans, chickpeas and other beans and grains such as buckwheat and oats;
  • Water adding stage the water in the water tank 30 is added to the appliance body 20 through the water inlet device 70, wherein the ratio between the ingredients to be cooked and the water is the first preset ratio, that is, 1:n, where n is 5-50;
  • Heating stage the heating device 40 is controlled to heat the cooking appliance 100, mainly to heat up the water in the appliance body 20 to raise the temperature to the first preset temperature T1, 80°C ⁇ T1 ⁇ 100°C, and the cooking appliance 100 is at The first preset temperature works for the first preset time t1, 2min ⁇ t1 ⁇ 15min;
  • Drainage stage the water in the appliance body 20 is discharged to the waste liquid cup 50 through the drainage device;
  • Rinsing stage at least one rinse of the ingredients to be cooked in the appliance body 20;
  • Water adding stage the water in the water tank 30 is added to the appliance body 20 through the water inlet device 70, wherein the ratio between the ingredients to be cooked and the water is the second preset ratio, that is, 1:m, and m is 10-12;
  • Cooking stage the cooking appliance 100 is controlled to cook according to the normal procedure, and the cooking juice is discharged into the sizing cup 60 through the pulping device.
  • the water added into the appliance body 20 and the ingredients to be cooked are heated together, and whether the temperature T in the cooking appliance 100 reaches the first preset temperature T1 is determined by programming whether to stop the heating, and then according to maintaining the first preset temperature T1 Whether the time t of the set temperature reaches the first preset time t1, it is determined whether to drain or not.
  • the content of phytic acid in food can be quickly reduced in a short period of time, which is conducive to the improvement of protein and mineral digestibility, and helps users make full use of nutrients.
  • references to the terms “one embodiment,” “some embodiments,” “example,” “specific example,” or “some examples”, etc. means a specific feature described in connection with the embodiment or example, A structure, material, or feature is included in at least one embodiment or example of the present application.
  • schematic representations of the above terms are not necessarily directed to the same embodiment or example.
  • the particular features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
  • those skilled in the art may combine and combine the different embodiments or examples described in this specification, as well as the features of the different embodiments or examples, without conflicting each other.
  • first and second are only used for descriptive purposes, and should not be construed as indicating or implying relative importance or implying the number of indicated technical features. Thus, a feature delimited with “first”, “second” may expressly or implicitly include at least one of that feature.
  • plurality means at least two, such as two, three, etc., unless expressly and specifically defined otherwise.
  • a "computer-readable medium” can be any device that can contain, store, communicate, propagate, or transport the program for use by or in conjunction with an instruction execution system, apparatus, or apparatus.
  • computer readable media include the following: electrical connections with one or more wiring (electronic devices), 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 Disc Read Only Memory (CDROM).
  • the computer readable medium may even be paper or other suitable medium on which the program may be printed, as the paper or other medium may be optically scanned, for example, followed by editing, interpretation, or other suitable medium as necessary process to obtain the program electronically and then store it in computer memory.
  • each functional unit in each embodiment of the present application may be integrated into one processing module, or each unit may exist physically alone, or two or more units may be integrated into one module.
  • the above-mentioned integrated modules can be implemented in the form of hardware, and can also be implemented in the form of software function modules. If the integrated modules are implemented in the form of software functional modules and sold or used as independent products, they 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, and the like.
  • the terms “installed”, “connected”, “connected”, “fixed” and other terms should be understood in a broad sense, for example, it may be a fixed connection or a detachable connection , or integrated; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal connection of the two elements or the interaction relationship between the two elements.
  • installed may be a fixed connection or a detachable connection , or integrated; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal connection of the two elements or the interaction relationship between the two elements.
  • a first feature "on” or “under” a second feature may be in direct contact with the first and second features, or the first and second features indirectly through an intermediary touch.
  • the first feature being “above”, “over” and “above” the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is level higher than the second feature.
  • the first feature being “below”, “below” and “below” the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature has a lower level than the second feature.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Automation & Control Theory (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cookers (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

提供了一种烹饪器具及其烹饪控制方法、装置、计算机可读存储介质，烹饪控制方法包括以下步骤：在按照第一预设比例向烹饪器具内加入待烹饪食材和水后，控制烹饪器具加热以对烹饪器具内的待烹饪食材进行浸泡，并检测烹饪器具内的温度（S1）；判断烹饪器具内的温度是否达到第一预设温度（S2）；若烹饪器具内的温度达到第一预设温度，则对烹饪器具进行工作的时间进行计时，并在烹饪器具进行工作的时间达到第一预设时间时控制烹饪器具进行排水（S3）；在烹饪器具完成排水、且按照第二预设比例向烹饪器具内加入水后，控制烹饪器具进行烹饪（S4）。

Description

烹饪器具及其烹饪控制方法、装置、计算机可读存储介质
相关申请的交叉引用
本申请要求佛山市顺德区美的电热电器制造有限公司于2020年11月24日提交的、中国专利申请号为“202011326462.4”的优先权，该中国专利申请的全部内容在此引入本申请作为参考。
技术领域
本申请涉及烹饪器具技术领域，更具体地，涉及一种烹饪器具及其烹饪控制方法、烹饪控制装置、计算机可读存储介质。
背景技术
对动物与人类营养而言，植酸是一种抗营养物质。食品和饲料中的植酸能与许多离子形成不溶性络合物，影响人和单胃动物对这些必需矿质营养元素吸收。大量摄食小麦、大豆、蚕豆等植酸含量较高的谷物和豆类食品，被认为是发展中国家人群中普遍存在的铁、锌缺乏病症的原因之一。
并且在动物消化道中，植酸在微酸性或碱性条件下，可与蛋白质、蛋白消化酶形成不溶性复合物。植酸通过与淀粉多糖羰的共价作用影响淀粉的吸收消化；通过与淀粉结合的蛋白作用影响淀粉的吸收消化；通过影响淀粉酶的活性影响淀粉的消化和吸收。
市场上大部分通过添加植酸酶来降解植酸，但这种方法适合工业使用，家用电器尚未有降低植酸含量的相关技术。
发明内容
本申请旨在至少解决现有技术中存在的技术问题之一。为此，本申请的一个目的在于提出一种烹饪器具的烹饪控制方法能够在短时间内快速降低食物中植酸含量，有利于蛋白质和矿物质消化率提升，有助于用户充分利用营养物质。
本申请的第二个目的在于提出一种计算机可读存储介质。
本申请的第三个目的在于提出一种能够实现上述烹饪控制方法的烹饪器具。
本申请的第四个目的在于提出一种烹饪器具的烹饪控制装置。
为达到上述目的，本申请第一方面实施例提出了一种烹饪器具的烹饪控制方法，包括以下步骤：在按照第一预设比例向所述烹饪器具内加入待烹饪食材和水后，控制所述烹饪器具进行加热以对所述烹饪器具内的待烹饪食材进行浸泡，并检测所述烹饪器具内的温度；判断 所述烹饪器具内的温度是否达到第一预设温度；如果所述烹饪器具内的温度达到第一预设温度，则对所述烹饪器具进行工作的时间进行计时，并在所述烹饪器具进行工作的时间达到第一预设时间时控制所述烹饪器具进行排水；在所述烹饪器具完成排水、且按照第二预设比例向所述烹饪器具内加入水后，控制所述烹饪器具进行烹饪。
根据本申请实施例的烹饪控制方法，通过控制烹饪器具先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用户充分吸收利用营养物质。且使烹饪器具能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
另外，根据本申请上述实施例的烹饪器具的烹饪控制方法还可以具有如下附加的技术特征：
根据本申请的一些实施例，在所述第一预设时间内，控制所述烹饪器具保持所述第一预设温度进行工作。
根据本申请的一些实施例，在所述烹饪器具完成排水后，还对浸泡完成的待烹饪食材进行至少一次冲洗。
根据本申请的一些实施例，所述待烹饪食材与水之间的第一预设比例为1：n，其中，n为5-50。
根据本申请的一些实施例，所述第一预设温度大于等于80℃且小于100℃，所述第一预设时间大于等于2分钟且小于等于15分钟。
为达到上述目的，本申请第二方面实施例提出了一种计算机可读存储介质，其上存储有烹饪器具的烹饪控制程序，该烹饪控制程序被处理器执行时实现如本申请第一方面实施例所述的烹饪器具的烹饪控制方法。
为达到上述目的，本申请第三方面实施例提出了一种烹饪器具，包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪器具的烹饪控制程序，所述处理器执行所述烹饪控制程序时，实现如本申请第一方面实施例所述的烹饪器具的烹饪控制方法。
为达到上述目的，本申请第四方面实施例提出了一种烹饪器具的烹饪控制装置，包括：温度检测模块，用于检测所述烹饪器具内的温度；控制模块，用于在按照第一预设比例向所述烹饪器具内加入待烹饪食材和水后控制所述烹饪器具进行加热以对所述烹饪器具内的待烹饪食材进行浸泡，并判断所述烹饪器具内的温度是否达到第一预设温度，其中，如果所述烹饪器具内的温度达到第一预设温度，则对所述烹饪器具进行工作的时间进行计时，并在所述烹饪器具进行工作的时间达到第一预设时间时控制所述烹饪器具进行排水，以及在所述烹饪器具完成排水、且按照第二预设比例向所述烹饪器具内加入水后，控制所述烹饪器具进行 烹饪。
根据本申请实施例的烹饪器具的烹饪控制装置，通过控制烹饪器具先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用户充分吸收利用营养物质。且使烹饪器具能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
根据本申请的一些实施例，所述控制模块还用于，在所述第一预设时间内，控制所述烹饪器具保持所述第一预设温度进行工作。
根据本申请的一些实施例，所述控制模块还用于，在所述烹饪器具完成排水后，控制所述烹饪器具对浸泡完成的待烹饪食材进行至少一次冲洗。
根据本申请的一些实施例，所述待烹饪食材与水之间的第一预设比例为1：n，其中，n为5-50。
根据本申请的一些实施例，所述第一预设温度大于等于80℃且小于100℃，所述第一预设时间大于等于2分钟且小于等于15分钟。
本申请的附加方面和优点将在下面的描述中部分给出，部分将从下面的描述中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1是根据本申请实施例的烹饪器具的烹饪控制方法的流程图；
图2是根据本申请实施例的烹饪器具的烹饪控制装置的方框示意图；
图3是根据本申请一些实施例的烹饪器具的结构示意图；
图4是根据本申请一些实施例的烹饪器具的烹饪工艺流程图。
附图标记：
烹饪器具100；
烹饪控制装置10；温度检测模块11；控制模块12；
器具本体20；水箱30；加热装置40；废液杯50；接浆杯60；进水装置70；搅拌装置80。
具体实施方式
下面详细描述本申请的实施例，所述实施例的示例在附图中示出，其中自始至终相同或 类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，仅用于解释本申请，而不能理解为对本申请的限制。
下面参考附图描述根据本申请实施例的烹饪器具的烹饪控制方法、计算机可读存储介质、烹饪器具以及烹饪器具的烹饪控制装置10。
下面参考附图描述根据本申请第一方面实施例的烹饪器具的烹饪控制方法。这里的烹饪器具可以是豆浆机、电饭煲、电压力锅等。
如图1所示，该烹饪器具的烹饪控制方法包括以下步骤：
S1：在按照第一预设比例向烹饪器具内加入待烹饪食材和水后，控制烹饪器具进行加热以对烹饪器具内的待烹饪食材进行浸泡，并检测烹饪器具内的温度。
S2：判断烹饪器具内的温度是否达到第一预设温度。
在本申请的实施例中，待烹饪食材主要涉及含有植酸的食材，例如大豆、蚕豆、红豆、绿豆、黄豆、黑豆、豇豆、扁豆、芸豆、鹰嘴豆等豆类以及荞麦、燕麦等谷物类。
将待烹饪食材和水按照第一预设比例混合并进行加热，能够使待烹饪食材和水的温度均升高，并通过检测烹饪器具内的温度，例如检测水的温度、待烹饪食材的温度或者烹饪器具内气体的温度，以便于与第一预设温度进行对比。在上述步骤S1中，向烹饪器具内加入待烹饪食材和水的顺序不做特殊限制。
S3：如果烹饪器具内的温度达到第一预设温度，则对烹饪器具进行工作的时间进行计时，并在烹饪器具进行工作的时间达到第一预设时间时控制烹饪器具进行排水。
待烹饪食材的麸皮或者外种皮中植酸含量比较高，通过加热提高烹饪器具内的温度，达到第一预设温度后浸泡第一预设时间，以实现高温蒸煮待烹饪食材一段时间，破坏待烹饪食材的胚乳层、麸皮层等，进而促使表层中植酸溶出到水中，以便于通过排水将溶出的植酸去除。
此外，在一些实施例中，在第一预设时间内，可以控制烹饪器具保持在第一预设温度进行工作。由于烹饪器具内的温度保持在第一预设温度，使植酸能够持续高效溶出，提高了植酸去除效果，且有利于缩短烹饪时间。
在排水过程中，将高温后的水排出，排水速度越快越好，但须保证待烹饪食材不可损失，换言之，排水速度越快越有利于缩短烹饪时间、提高去除植酸效果，但须避免排水速度过快导致待烹饪食材被水流冲出而损失。
S4：在烹饪器具完成排水、且按照第二预设比例向烹饪器具内加入水后，控制烹饪器具进行烹饪。
这里，烹饪器具进行烹饪即按照正常程序烹饪，例如，烹饪器具为豆浆机，则按照正常程序烹饪可以包括升温阶段、保温阶段、降温阶段等；烹饪器具为电压力锅，则按照正常程 序烹饪可以包括上压阶段、升压阶段、保压阶段、泄压阶段等。上述按照正常程序烹饪对本领域技术人员而言是可以理解的，在此不再赘述。
通过排水去除植酸后，可以加水以将待烹饪食材进行烹饪，从而烹饪得到植酸含量少的食物，但保留了食物中的矿物质、蛋白质等营养成分。用户食用烹饪得到的食物后，既能补充小麦、大豆、蚕豆等谷物和豆类中丰富的蛋白质等营养成本，又避免因摄入过多的植酸而影响矿物质吸收，有效降低发展中国家人群中普遍存在的铁、锌缺乏病症，且避免摄入过多植酸而影响蛋白消化酶的活性以及淀粉的吸收转化，提高了矿物质、蛋白质的利用率。
下面结合对比例和本申请的实施例描述根据本申请实施例的烹饪控制方法的有益效果。
对比例：将待烹饪食材和水加入烹饪器具后，直接控制烹饪器具进行烹饪，即控制烹饪器具直接按照正常程序烹饪，得到普通豆浆。
实施例：通过本申请的烹饪控制方法控制烹饪器具烹饪得到的豆浆。
对对比例和实施例烹饪得到的豆浆的植酸含量、蛋白质消化率和矿物质消化率进行测试，测试结果如下表1所示。
表1
  植酸含量(mg/mL) 蛋白质消化率(％) 矿物质消化率(％)
对比例 0.56 72 39
实施例 0.15 85 78
由上表1可知，通过本申请实施例的烹饪控制方法控制烹饪器具烹饪得到的豆浆比普通豆浆的植酸含量大大降低，且蛋白质消化率和矿物质消化率都得以提高，其中，矿物质消化率大幅度提升，能够显著降低人群中普遍存在的铁、锌缺乏病症。
根据本申请实施例的烹饪控制方法，通过控制烹饪器具先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用户充分吸收利用营养物质。且该烹饪控制方法能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
根据本申请的一些实施例，在烹饪器具完成排水后，还对浸泡完成的待烹饪食材进行至少一次冲洗，以进一步将待烹饪食材表面残留的含有植酸的浸泡水冲洗干净，也能进一步将待烹饪食材内的残留植酸冲洗去除，从而实现多次清洗去除植酸的目的，最后烹饪达到显著降低食物中植酸含量的目的。
根据本申请的一些实施例，待烹饪食材与水之间的第一预设比例为1：n，n为5-50。这里，待烹饪食材与水的第一预设比例为重量比。换言之，第一次向烹饪器具内加入水的重量为待烹饪食材的5-50倍。水中植酸浓度越高越不利于待烹饪食材中植酸的溶出，因此加水 量过少，会限制待烹饪食材中的植酸溶出，不利于充分降低食物中植酸含量；加水量过多会导致烹饪器具内温度达到第一预设温度的时间边长，增加烹饪时间、降低植酸溶出速率，且烹饪器具升温并保温在第一预设温度所需耗费的能量高。在上述比例范围内，既有利于植酸的快速、充分溶出，又缩短了烹饪时间、降低了耗能。例如，在一些具体实施例中，n可以为5、10、15、20、25、30、35、40、45和50等。
根据本申请的一些实施例，待烹饪食材与水之间的第二预设比例为1：m，m为10-12。这里，待烹饪食材与水的第二预设比例为重量。换言之，烹饪器具进行烹饪过程中，烹饪器具内水的重量为待烹饪食材的10-12倍。加水量过少会导致烹饪得到的食物过硬或者夹生，加水量过大会导致烹饪得到的食物过软，而在上述比例范围内，烹饪得到的食物的口感更符合大多数用户的需求，口感更佳。例如，在一些具体实施例中，m可以为10、10.5、11、11.5和12等。
根据本申请的一些实施例，第一预设温度等于80℃，或者大于80℃且小于100℃，即，80℃≤T1＜100℃。第一预设温度过小，待烹饪食材表面的胚乳层、麸皮层等不能被破坏或者破坏效果差，影响植酸的溶出。在上述温度范围内，通过高温蒸煮待烹饪食材充分破坏胚乳层、麸皮层等，进而促使表层中植酸溶出，且能够显著降低植酸溶出所需的时间，从而在短时间内快速降低食物中植酸含量，有利于缩短烹饪时间。例如，在一些具体实施例中，第一预设温度T1可以为82℃、84℃、86℃、88℃、90℃、92℃、94℃、96℃和98℃等。
根据本申请的一些实施例，第一预设时间等于2分钟，等于15分钟，或者大于2分钟且小于15分钟，即，2min≤t1≤15min。第一预设时间过短，待烹饪食材中的植酸不能充分溶出，第一预设时间过长，会增加蛋白质等营养成分的损失。在上述时间范围镍，既有利于植酸充分溶出，尽可能降低待烹饪食材中植酸含量，又有利于减少其他营养成分的损失，从而最大程度上保留烹饪得到的食物的营养成分，提高其他营养元素利用率。例如，在一些具体实施例中，第一预设时间t1可以为2min、4min、6min、8min、10min、12min、12min和14min等。优选地，在一些实施例中，第一预设时间t1为10min，降低植酸含量以及减少营养成分损失达到最佳平衡效果。
根据本申请第二方面实施例的计算机可读存储介质，其上存储有烹饪器具的烹饪控制程序，该烹饪控制程序被处理器执行时实现如本申请第一方面实施例的烹饪器具的烹饪控制方法。由于根据本申请第一方面实施例的烹饪器具的烹饪控制方法具有上述有益的技术效果，因此根据本申请第二方面实施例的计算机可读存储介质，其存储的烹饪控制程序被处理器执行时实现上述实施例描述的烹饪控制方法，通过控制烹饪器具先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用 户充分吸收利用营养物质。且使烹饪器具能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
根据本申请第三方面实施例的烹饪器具包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪器具的烹饪控制程序，处理器执行烹饪控制程序时，实现如本申请第一方面实施例的烹饪器具的烹饪控制方法。
由于根据本申请第一方面实施例的烹饪器具的烹饪控制方法具有上述有益的技术效果，因此根据本申请第三方面实施例的烹饪器具，通过先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用户充分吸收利用营养物质。且烹饪器具能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
如图2所示，根据本申请第四方面实施例的烹饪器具100的烹饪控制装置10包括：温度检测模块11和控制模块12。
具体而言，温度检测模块11用于检测烹饪器具100内的温度，控制模块12用于在按照第一预设比例向烹饪器具100内加入待烹饪食材和水后控制烹饪器具100进行加热，以对烹饪器具100内的待烹饪食材进行浸泡，并判断烹饪器具100内的温度是否达到第一预设温度。
其中，如果烹饪器具100内的温度达到第一预设温度，则对烹饪器具100进行工作的时间进行计时，并在烹饪器具100进行工作的时间达到第一预设时间时控制烹饪器具100进行排水，以及在烹饪器具100完成排水、且按照第二预设比例向烹饪器具100内加入水后，控制烹饪器具100进行烹饪。
在本申请的实施例中，待烹饪食材主要涉及含有植酸的食材，例如大豆、蚕豆、红豆、绿豆、黄豆、黑豆、豇豆、扁豆、芸豆、鹰嘴豆等豆类以及荞麦、燕麦等谷物类。
将待烹饪食材和水按照第一预设比例混合并进行加热，能够使待烹饪食材和水的温度均升高，并通过检测烹饪器具100内的温度，例如检测水的温度、待烹饪食材的温度或者烹饪器具100内气体的温度，以便于与第一预设温度进行对比。在上述过程中，向烹饪器具100内加入待烹饪食材和水的顺序不做特殊限制。
待烹饪食材的麸皮或者外种皮中植酸含量比较高，通过加热提高烹饪器具100内的温度，达到第一预设温度后浸泡第一预设时间，以实现高温蒸煮待烹饪食材一段时间，破坏待烹饪食材的胚乳层、麸皮层等，进而促使表层中植酸溶出到水中，以便于通过排水将溶出的植酸去除。
此外，在一些实施例中，在第一预设时间内，控制模块12可以控制烹饪器具100保持在第一预设温度进行工作。由于烹饪器具100内的温度保持在第一预设温度，使植酸能够持 续高效溶出，提高了植酸去除效果，且有利于缩短烹饪时间。
在排水过程中，将高温后的水排出，排水速度越快越好，但须保证待烹饪食材不可损失，换言之，排水速度越快越有利于缩短烹饪时间、提高去除植酸效果，且避免排水速度过快导致待烹饪食材被水流冲出而损失。
这里，烹饪器具100进行烹饪即按照正常程序烹饪，例如，烹饪器具100为豆浆机，则按照正常程序烹饪可以包括升温阶段、保温阶段、降温阶段等；烹饪器具100为电压力锅，则按照正常程序烹饪可以包括上压阶段、升压阶段、保压阶段、泄压阶段等。上述按照正常程序烹饪对本领域技术人员而言是可以理解的，在此不再赘述。
通过排水去除植酸后，可以加水以将待烹饪食材进行烹饪，从而烹饪得到植酸含量少的食物，但保留了食物中的矿物质、蛋白质等营养成分。用户食用烹饪得到的食物后，既能补充小麦、大豆、蚕豆等谷物和豆类中丰富的蛋白质等营养成本，又避免因摄入过多的植酸而影响矿物质吸收，有效降低发展中国家人群中普遍存在的铁、锌缺乏病症，且避免摄入过多植酸而影响蛋白消化酶的活性以及淀粉的吸收转化，提高了矿物质、蛋白质的利用率。
下面结合对比例和本申请的实施例描述根据本申请的烹饪控制方法的有益效果。
对比例：将待烹饪食材和水加入烹饪器具100后，直接控制烹饪器具100进行烹饪，即控制烹饪器具100直接按照正常程序烹饪，得到普通豆浆。
实施例：根据本申请的烹饪控制方法控制烹饪器具100烹饪得到的豆浆。
对对比例和实施例烹饪得到的豆浆的植酸含量、蛋白质消化率和矿物质消化率进行测试，测试结果如下表2所示。
表2
  植酸含量(mg/mL) 蛋白质消化率(％) 矿物质消化率(％)
对比例 0.56 72 39
实施例 0.15 85 78
由上表2可知，根据本申请实施例的烹饪控制装置10控制烹饪器具100烹饪得到的豆浆比普通豆浆的植酸含量大大降低，且蛋白质消化率和矿物质消化率都得以提高，其中，矿物质消化率大大提升，能够显著降低人群中普遍存在的铁、锌缺乏病症。
根据本申请实施例的烹饪器具100的烹饪控制装置10，通过控制烹饪器具100先将待烹饪食材高温蒸煮一段时间，使食材中植酸溶出到水中，然后通过排水将溶出植酸去除，再加水进行烹饪，最终达到降低烹饪食物中植酸含量的目的，从而提升矿物质、蛋白质等营养成分消化率，有助于用户充分吸收利用营养物质。且使烹饪器具100能够在短时间内快速降低待烹饪食材中植酸含量，有利于缩短烹饪时间。
根据本申请的一些实施例，控制模块12还用于，在烹饪器具100完成排水后，控制烹 饪器具100对浸泡完成的待烹饪食材进行至少一次冲洗，以进一步将待烹饪食材表面残留的含有植酸的浸泡水冲洗干净，也能进一步将待烹饪食材内的残留植酸冲洗去除，从而实现多次清洗去除植酸的目的，最后烹饪达到显著降低食物中植酸含量的目的。
根据本申请的一些实施例，待烹饪食材与水之间的第一预设比例为1：n，n为5-50。这里，待烹饪食材与水的第一预设比例为重量比。换言之，第一次向烹饪器具100内加入水的重量为待烹饪食材的5-50倍。水中植酸浓度越高越不利于待烹饪食材中植酸的溶出，因此加水量过少，会限制待烹饪食材中的植酸溶出，不利于充分降低食物中植酸含量；加水量过多会导致烹饪器具100内温度达到第一预设温度的时间边长，增加烹饪时间、降低植酸溶出速率，且烹饪器具100升温并保温在第一预设温度所需耗费的能量高。在上述比例范围内，既有利于植酸的快速、充分溶出，又缩短了烹饪时间、降低了耗能。例如，在一些具体实施例中，n可以为5、10、15、20、25、30、35、40、45和50等。
根据本申请的一些实施例，待烹饪食材与水之间的第二预设比例为1：m，m为10-12。这里，待烹饪食材与水的第二预设比例为重量比。换言之，烹饪器具100进行烹饪过程中，烹饪器具100内水的重量为待烹饪食材的10-12倍。加水量过少会导致烹饪得到的食物过硬或者夹生，加水量过大会导致烹饪得到的食物过软，而在上述比例范围内，烹饪得到的食物的口感更符合大多数用户的需求，口感更佳。例如，在一些具体实施例中，m可以为10、10.5、11、11.5和12等。
根据本申请的一些实施例，第一预设温度等于80℃，或者大于80℃且小于100℃，即，80℃≤T1＜100℃。第一预设温度过小，待烹饪食材表面的胚乳层、麸皮层等不能被破坏或者破坏效果差，影响植酸的溶出。在上述温度范围内，通过高温蒸煮待烹饪食材充分破坏胚乳层、麸皮层等，进而促使表层中植酸溶出，且能够显著降低植酸溶出所需的时间，从而在短时间内快速降低食物中植酸含量，有利于缩短烹饪时间。例如，在一些具体实施例中，第一预设温度T1可以为82℃、84℃、86℃、88℃、90℃、92℃、94℃、96℃和98℃等。
根据本申请的一些实施例，第一预设时间等于2分钟，等于15分钟，或者大于2分钟且小于15分钟，即，2min≤t1≤15min。第一预设时间过短，待烹饪食材中的植酸不能充分溶出，第一预设时间过长，会增加蛋白质等营养成分的损失。在上述时间范围镍，既有利于植酸充分溶出，尽可能降低待烹饪食材中植酸含量，又有利于减少其他营养成分的损失，从而最大程度上保留烹饪得到的食物的营养成分，提高其他营养元素利用率。例如，在一些具体实施例中，第一预设时间t1可以为2min、4min、6min、8min、10min、12min、12min和14min等。优选地，在一些实施例中，第一预设时间t1为10min，降低植酸含量以及减少营养成分损失达到最佳平衡效果。
下面结合附图描述根据本申请一个具体实施例的烹饪器具100的结构以及工作过程，值 得理解的是，下述描述只是示例性说明，而不能理解为对申请的限制。
如图2和图3所示，烹饪器具100包括：烹饪控制装置10(包括温度检测模块11和控制模块12)、器具本体20(或内锅)、水箱30、加热装置40、废液杯50、接浆杯60、进水装置70、排水装置、排浆装置和搅拌装置80。
其中，器具本体20限定出烹饪空腔，用于盛放待烹饪食材；进水装置70与水箱30相连并连通器具本体20，以根据工艺、程序要求向器具本体20内进水并控制进水量；排水装置使用泵抽水或者通过阀门出水，以根据工艺、程序要求将器具本体20内的水排出至废液杯50；排浆装置根据工艺、程序要求将烹饪得到的浆汁排出至接浆杯60；加热装置40与器具本体20连接，用于对待烹饪食材、水、浆等进行加热；搅拌装置80设于器具本体20内，用于对待烹饪食材和水进行混合、粉碎、搅打、制浆等操作。温度检测模块11用于检测器具本体20内的温度，控制模块12接收温度检测模块11的检测结果，并根据检测结果控制加热装置40的工作状态，且控制模块12还可以控制进水装置70、搅拌装置80、排水装置、排浆装置的工作状态。
如图4所示，该烹饪器具100的工作过程包括以下阶段：
加食材阶段：将待烹饪食材放入器具本体20中，例如大豆、蚕豆、红豆、绿豆、黄豆、黑豆、豇豆、豌豆、扁豆、芸豆、鹰嘴豆等豆类以及荞麦、燕麦等谷物类；
加水阶段：通过进水装置70将水箱30内的水加入器具本体20中，其中，待烹饪食材和水之间的比例为第一预设比例，即1：n，n为5-50；
升温阶段：控制加热装置40对烹饪器具100进行加热，主要是将器具本体20内的水升温，使温度升高至第一预设温度T1，80℃≤T1＜100℃，并且烹饪器具100在第一预设温度工作第一预设时间t1，2min≤t1≤15min；
排水阶段：通过排水装置将器具本体20内的水排出至废液杯50；
冲洗阶段：对器具本体20内的待烹饪食材进行至少一次冲洗；
加水阶段：通过进水装置70将水箱30内的水加入器具本体20中，其中，待烹饪食材和水之间的比例为第二预设比例，即1：m，m为10-12；
烹饪阶段：控制烹饪器具100按照正常程序烹饪，烹饪得到的浆汁通过排浆装置排至接浆杯60中。
在上述工作过程中，对加入器具本体20中的水和待烹饪食材一起加热，通过程序烹饪器具100内的温度T是否达到第一预设温度T1，决定是否停止加热，然后根据维持第一预设温度的时间t是否达到第一预设时间t1，决定排水与否。从而可以在短时间内快速降低食物中植酸含量，有利于蛋白质和矿物质消化率提升，有助于用户充分利用营养物质。
根据本申请实施例的烹饪器具100的其他构成以及操作对于本领域普通技术人员而言都 是已知的，这里不再详细描述。
在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。此外，在不相互矛盾的情况下，本领域的技术人员可以将本说明书中描述的不同实施例或示例以及不同实施例或示例的特征进行结合和组合。
此外，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括至少一个该特征。在本申请的描述中，“多个”的含义是至少两个，例如两个，三个等，除非另有明确具体的限定。
流程图中或在此以其他方式描述的任何过程或方法描述可以被理解为，表示包括一个或更多个用于实现定制逻辑功能或过程的步骤的可执行指令的代码的模块、片段或部分，并且本申请的优选实施方式的范围包括另外的实现，其中可以不按所示出或讨论的顺序，包括根据所涉及的功能按基本同时的方式或按相反的顺序，来执行功能，这应被本申请的实施例所属技术领域的技术人员所理解。
在流程图中表示或在此以其他方式描述的逻辑和/或步骤，例如，可以被认为是用于实现逻辑功能的可执行指令的定序列表，可以具体实现在任何计算机可读介质中，以供指令执行系统、装置或设备(如基于计算机的系统、包括处理器的系统或其他可以从指令执行系统、装置或设备取指令并执行指令的系统)使用，或结合这些指令执行系统、装置或设备而使用。就本说明书而言，"计算机可读介质"可以是任何可以包含、存储、通信、传播或传输程序以供指令执行系统、装置或设备或结合这些指令执行系统、装置或设备而使用的装置。计算机可读介质的更具体的示例(非穷尽性列表)包括以下：具有一个或多个布线的电连接部(电子装置)，便携式计算机盘盒(磁装置)，随机存取存储器(RAM)，只读存储器(ROM)，可擦除可编辑只读存储器(EPROM或闪速存储器)，光纤装置，以及便携式光盘只读存储器(CDROM)。另外，计算机可读介质甚至可以是可在其上打印所述程序的纸或其他合适的介质，因为可以例如通过对纸或其他介质进行光学扫描，接着进行编辑、解译或必要时以其他合适方式进行处理来以电子方式获得所述程序，然后将其存储在计算机存储器中。
应当理解，本申请的各部分可以用硬件、软件、固件或它们的组合来实现。在上述实施方式中，多个步骤或方法可以用存储在存储器中且由合适的指令执行系统执行的软件或固件来实现。如，如果用硬件来实现和在另一实施方式中一样，可用本领域公知的下列技术中的任一项或他们的组合来实现：具有用于对数据信号实现逻辑功能的逻辑门电路的离散逻辑电 路，具有合适的组合逻辑门电路的专用集成电路，可编程门阵列(PGA)，现场可编程门阵列(FPGA)等。
本技术领域的普通技术人员可以理解实现上述实施例方法携带的全部或部分步骤是可以通过程序来指令相关的硬件完成，所述的程序可以存储于一种计算机可读存储介质中，该程序在执行时，包括方法实施例的步骤之一或其组合。
此外，在本申请各个实施例中的各功能单元可以集成在一个处理模块中，也可以是各个单元单独物理存在，也可以两个或两个以上单元集成在一个模块中。上述集成的模块既可以采用硬件的形式实现，也可以采用软件功能模块的形式实现。所述集成的模块如果以软件功能模块的形式实现并作为独立的产品销售或使用时，也可以存储在一个计算机可读取存储介质中。
上述提到的存储介质可以是只读存储器，磁盘或光盘等。尽管上面已经示出和描述了本申请的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本申请的限制，本领域的普通技术人员在本申请的范围内可以对上述实施例进行变化、修改、替换和变型。
在本申请的描述中，需要理解的是，术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”、“顺时针”、“逆时针”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本申请的限制。
在本申请中，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
在本申请中，除非另有明确的规定和限定，第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触，或第一和第二特征通过中间媒介间接接触。而且，第一特征在第二特征“之上”、“上方”和“上面”可是第一特征在第二特征正上方或斜上方，或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”可以是第一特征在第二特征正下方或斜下方，或仅仅表示第一特征水平高度小于第二特征。
尽管上面已经示出和描述了本申请的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本申请的限制，本领域的普通技术人员在本申请的范围内可以对上述实施例进行变化、修改、替换和变型。

Claims (12)

  1. 一种烹饪器具的烹饪控制方法，其中，包括以下步骤：
    在按照第一预设比例向所述烹饪器具内加入待烹饪食材和水后，控制所述烹饪器具进行加热以对所述烹饪器具内的待烹饪食材进行浸泡，并检测所述烹饪器具内的温度；
    判断所述烹饪器具内的温度是否达到第一预设温度；
    如果所述烹饪器具内的温度达到第一预设温度，则对所述烹饪器具进行工作的时间进行计时，并在所述烹饪器具进行工作的时间达到第一预设时间时控制所述烹饪器具进行排水；
    在所述烹饪器具完成排水、且按照第二预设比例向所述烹饪器具内加入水后，控制所述烹饪器具进行烹饪。
  2. 如权利要求1所述的烹饪器具的烹饪控制方法，其中，在所述第一预设时间内，控制所述烹饪器具保持所述第一预设温度进行工作。
  3. 如权利要求1或2所述的烹饪器具的烹饪控制方法，其中，在所述烹饪器具完成排水后，还对浸泡完成的待烹饪食材进行至少一次冲洗。
  4. 如权利要求1-3中任一项所述的烹饪器具的烹饪控制方法，其中，所述待烹饪食材与水之间的第一预设比例为1：n，其中，n为5-50。
  5. 如权利要求1-4中任一项所述的烹饪器具的烹饪控制方法，其中，所述第一预设温度大于等于80℃且小于100℃，所述第一预设时间大于等于2分钟且小于等于15分钟。
  6. 一种计算机可读存储介质，其中，其上存储有烹饪器具的烹饪控制程序，该烹饪控制程序被处理器执行时实现如权利要求1-5中任一项所述的烹饪器具的烹饪控制方法。
  7. 一种烹饪器具，其中，包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪器具的烹饪控制程序，所述处理器执行所述烹饪控制程序时，实现如权利要求1-6中任一项所述的烹饪器具的烹饪控制方法。
  8. 一种烹饪器具的烹饪控制装置，其中，包括：
    温度检测模块，用于检测所述烹饪器具内的温度；
    控制模块，用于在按照第一预设比例向所述烹饪器具内加入待烹饪食材和水后控制所述烹饪器具进行加热以对所述烹饪器具内的待烹饪食材进行浸泡，并判断所述烹饪器具内的温度是否达到第一预设温度，其中
    如果所述烹饪器具内的温度达到第一预设温度，则对所述烹饪器具进行工作的时间进行计时，并在所述烹饪器具进行工作的时间达到第一预设时间时控制所述烹饪器具进行排水，以及在所述烹饪器具完成排水、且按照第二预设比例向所述烹饪器具内加入水后，控制所述烹饪器具进行烹饪。
  9. 如权利要求8所述的烹饪器具的烹饪控制装置，其中，所述控制模块还用于，在所述第一预设时间内，控制所述烹饪器具保持所述第一预设温度进行工作。
  10. 如权利要求8或9所述的烹饪器具的烹饪控制装置，其中，所述控制模块还用于，在所述烹饪器具完成排水后，控制所述烹饪器具对浸泡完成的待烹饪食材进行至少一次冲洗。
  11. 如权利要求8-10中任一项所述的烹饪器具的烹饪控制装置，其中，所述待烹饪食材与水之间的第一预设比例为1：n，其中，n为5-50。
  12. 如权利要求8-11中任一项所述的烹饪器具的烹饪控制装置，其特征在于，所述第一预设温度大于等于80℃且小于100℃，所述第一预设时间大于等于2分钟且小于等于15分钟。
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