WO2022110689A1 - Appareil de cuisson ainsi que procédé et dispositif de commande de cuisson associés, et support de stockage lisible par ordinateur - Google Patents

Appareil de cuisson ainsi que procédé et dispositif de commande de cuisson associés, et support de stockage lisible par ordinateur 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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PCT/CN2021/094643
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English (en)
Chinese (zh)
Inventor
张龙
李晶
邢利婷
张川
刘轩
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佛山市顺德区美的电热电器制造有限公司
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Priority to JP2023520264A priority Critical patent/JP2023550241A/ja
Publication of WO2022110689A1 publication Critical patent/WO2022110689A1/fr

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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—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme 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)
  • Beans For Foods Or Fodder (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cookers (AREA)

Abstract

La présente invention concerne un appareil de cuisson ainsi qu'un procédé et un dispositif de commande de cuisson associés, et un support de stockage lisible par ordinateur. Le procédé de commande de cuisson comprend les étapes suivantes : après ajout d'un produit alimentaire à cuire et d'eau dans l'appareil de cuisson selon une première proportion prédéfinie, commander à l'appareil de cuisson de chauffer afin d'imbiber le produit alimentaire dans l'appareil de cuisson, et mesurer la température dans l'appareil de cuisson (S1) ; déterminer si la température dans l'appareil de cuisson atteint une première température prédéfinie (S2) ; si la température dans l'appareil de cuisson atteint la première température prédéfinie, définir la durée de fonctionnement de l'appareil de cuisson, et lorsque la durée de fonctionnement de l'appareil de cuisson atteint une première durée prédéfinie, commander à l'appareil de cuisson d'évacuer l'eau (S3) ; et après l'évacuation de l'eau par l'appareil de cuisson et l'ajout d'eau dans l'appareil de cuisson selon une seconde proportion prédéfinie, commander à l'appareil de cuisson d'effectuer la cuisson (S4).
PCT/CN2021/094643 2020-11-24 2021-05-19 Appareil de cuisson ainsi que procédé et dispositif de commande de cuisson associés, et support de stockage lisible par ordinateur WO2022110689A1 (fr)

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CN202011326462.4A CN114545803A (zh) 2020-11-24 2020-11-24 烹饪器具及其烹饪控制方法、装置、计算机可读存储介质
CN202011326462.4 2020-11-24

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JP2000083817A (ja) * 1999-10-04 2000-03-28 Iseki & Co Ltd 洗米炊飯装置における排水装置
KR20050033282A (ko) * 2003-10-06 2005-04-12 삼성전자주식회사 과열증기 조리장치
US20190021373A1 (en) * 2011-08-18 2019-01-24 Legupro Ab Food Movement and Control within a Container for Food Preparation
CN106690076A (zh) * 2015-11-12 2017-05-24 Seb公司 烹饪设备的控制方法和用于实施这种方法的烹饪设备
CN111683541A (zh) * 2018-02-05 2020-09-18 皇家飞利浦有限公司 用于减少食物中含有的植酸和植酸盐的含量的烹饪装置
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