WO2015063863A1 - Heating cooker - Google Patents

Abstract

This heating cooker comprises: a heating coil (3) that heats an object to be heated; an operation display unit (15) for inputting a preselected setting including at least a cooking end time; and a control means (8) that controls the heating coil (3) in accordance with the preselected setting. When a preselected setting is input, the control means (8) executes: a heating-and-sterilizing step for sterilizing food inside a pot-shaped container (5) by controlling the heating coil (3) such that the temperature of the pot-shaped container (5) is kept within a first temperature zone over a first period of elapsed time; and a finishing step for heating the pot-shaped container (5) by controlling the heating coil (3) such that cooking according to said preselected setting is completed at the cooking end time.

Description

Cooker

The present invention relates to a heating cooker that heats and cooks an object to be heated containing food.

Conventionally, there is a cooking device having a cooking end time reservation function. This heating cooker holds food such as meat, vegetables, seasonings, etc. in a cooking container, starts a heating operation when the cooking end time approaches, and operates to finish cooking at the cooking end time. .
However, in such a heating cooker, food may be kept for a long time in a state where the food is stored in a cooking container, which may cause food rot and proliferation of microorganisms causing food poisoning, etc. There are issues that cannot be maintained.

The cooking apparatus described in Patent Document 1 includes an induction heating coil that heats an object to be heated in a cooking chamber, a cooling means that cools the cooking chamber, and a cooking end time reservation function, and cooks a stewed vegetable. In this case, it has been proposed that cooking is performed in a cycle of cold storage, stew, cooling, and reheating, and reheating ends at a reserved time. In this cooking apparatus, a cooling operation is performed in order to prevent corrosion of food materials.

Japanese Patent Laying-Open No. 2006-108022 (for example, see claim 1 and FIG. 3)

However, in the cooking apparatus described in Patent Document 1, since cooling and heating are performed by one apparatus, there is a problem that a loss of heat energy increases and power consumption increases. Moreover, the size of the main body is increased by providing the cooling means, and there is a problem that it takes up installation space.

The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a cooking device that can keep food hygienic in reserved cooking. Another object of the present invention is to provide a compact cooking device that can improve energy saving.

The heating cooker according to the present invention includes a heating unit that heats an object to be heated, an operation unit that inputs at least a reservation setting including a cooking end time, and a control unit that controls the heating unit according to the reservation setting. And when the reservation setting is input, the control means controls the heating means so that the temperature of the heated object is in a first temperature zone during a first elapsed time, and A heat sterilization step of sterilizing food in the heated object, and a finishing step of heating the object to be heated by controlling the heating means so that cooking according to the reservation setting is completed at the cooking end time; It is characterized by performing.

According to the cooking device according to the present invention, food can be kept hygienic in reserved cooking. Moreover, since the cooling means for cooling the food is not provided, energy saving can be improved and a compact cooking device can be obtained.

It is a cross-sectional schematic diagram which shows roughly an example of a structure of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the reservation cooking process of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the heat sterilization process A of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the intermediate | middle process A of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the finishing process A of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a flowchart explaining the reservation cooking process of the heating cooker 100 which concerns on Embodiment 2. FIG. It is a flowchart explaining the heat sterilization process B of the heating cooker 100 which concerns on Embodiment 2. FIG. It is a cross-sectional schematic diagram which shows roughly an example of a structure of the heating cooker 100 which concerns on Embodiment 3. FIG. It is a flowchart explaining the reservation cooking process of the heating cooker 100 which concerns on Embodiment 3. FIG. It is a flowchart explaining the intermediate process B of the heating cooker 100 which concerns on Embodiment 3. FIG. It is a flowchart explaining an example of the reservation cooking process of the heating cooker 100 which concerns on Embodiment 4. FIG. It is a flowchart explaining the heat sterilization process C of the heating cooker 100 which concerns on Embodiment 4. FIG. It is a flowchart explaining an example of the reservation cooking process of the heating cooker 100 which concerns on Embodiment 4. FIG. It is a flowchart explaining the finishing process B of the heating cooker 100 which concerns on Embodiment 4. FIG. 6 is a schematic cross-sectional view schematically showing a modification of the pan-like container 5 of the heating cooker 100 according to Embodiments 1 to 4. FIG. It is a principal part enlarged view of FIG. 15, and is a figure which shows the state which the vent hole 10a is open. It is a principal part enlarged view of FIG. 15, and is a figure which shows the state in which the vent 10a is closed.

Hereinafter, an embodiment of a heating cooker 100 according to the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below. Moreover, in the following drawings including FIG. 1, the relationship of the size of each component may be different from the actual one. Moreover, in the following description, in order to make an understanding easy, the term which shows a direction is used suitably, but this is for description and these terms do not limit this invention.

Embodiment 1 FIG.
FIG. 1 is a schematic cross-sectional view schematically showing an example of the configuration of the heating cooker 100 according to the first embodiment. Hereinafter, the cooking device 100 will be described with reference to FIG.
The heating cooker 100 cooks the food to be cooked by heating the pot-shaped container 5 containing the food to be cooked (the ingredients 200 and the broth 201 in the first embodiment) with the heating coil 3.

[Main unit 1]
The main body 1 includes a container cover 2, a heating coil 3 as a heating means, a pan bottom temperature sensor 4, a time measuring means 7, and a control means 8 that drives and controls each part and each device to execute a cooking process. ing.

As for the container cover 2, the pot-shaped container 5 which is a to-be-heated material is mounted in the upper surface. In the center of the container cover 2, a hole 2a into which the pan bottom temperature sensor 4 is inserted is provided.
The pan-like container 5 is made of a material containing a magnetic metal that generates heat by induction heating, and has a bottomed cylindrical shape. A flange portion 5 a is formed on the outer periphery of the upper end portion of the pot-like container 5. In addition, a resin handle 18 is provided in the pan-like container 5.

The heating coil 3 is energized and controlled by the control means 8 to inductively heat the pan-like container 5. As a heating means, an electric heater such as a sheathed heater may be provided in place of the heating coil 3.

The pan bottom temperature sensor 4 is composed of, for example, a thermistor, and detects the temperature of the pan-like container 5. The pan bottom temperature sensor 4 according to the first embodiment is biased upward by elastic means such as a spring and is in contact with the bottom surface of the pan-like container 5 accommodated in the container cover 2. Information regarding the temperature of the pot-like container 5 detected by the pot bottom temperature sensor 4 is output to the control means 8. The specific configuration of the pan bottom temperature sensor 4 is not limited to the thermistor, and the temperature of the pan-shaped container 5 such as an infrared sensor is not contacted in addition to the contact-type temperature sensor that detects the temperature by contacting the pan-shaped container 5. You may employ | adopt the non-contact-type temperature sensor detected by.

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

The control means 8 controls the operation of the high-frequency current energized in the heating coil 3 based on the output from the pan bottom temperature sensor 4 and the operation display unit (operation unit) 15 provided in the main body 1. In addition, the control means 8 controls the overall operation of the heating cooker 100. The control means 8 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer or a CPU and software executed thereon.

[Cover 10]
The lid 10 is made of, for example, a metal such as stainless steel, and a sealing material that secures hermeticity with the flange portion 5 a formed on the outer periphery of the upper end of the pan-like container 5 at the peripheral portion of the lid 10. A certain lid packing 9 is attached. In addition, the lid body 10 includes a vent 10a through which the inside and outside of the pan-like container 5 communicate, the steam in the pan-like container 5 passes, and a vent valve 22 that opens and closes the vent 10a. A lid knob 19 is provided at the center.

[Operation display unit 15]
The operation display unit 15 is provided on the front surface of the main body 1. This operation display part 15 receives the operation input from a user, and displays the information regarding operation input, and the operation state of the cooking-by-heating machine 100. FIG. Items that can be set for the operation display unit 15 include, for example, start and cancellation of cooking, time for reserved cooking (cooking end time), heating time, strength of heating power, type of ingredients, cooking method, automatic cooking menu, and the like. There is.

Specific examples of the types of food materials include meat, fish, and vegetables. The automatic cooking menu automatically cooks a specified recipe, and specific examples include curry, stew, and boiled pork. Specific examples of cooking methods include boiling, steaming and baking.
The items displayed by the operation display unit 15 include, for example, the state of the heating cooker 100 during cooking or waiting for reservation, the contents of the set automatic cooking menu, the scheduled time for completion of cooking, the current time, and the like. In addition, the specific structure of the operation display part 15 shown here is an example, and does not limit this invention.

When the user inputs an operation to the operation display unit 15, the control means 8 incorporated in the main body 1 makes the heating coil in accordance with the heating program according to the input heating time length and heating power intensity. 3 is operated and a cooking process and a reservation cooking process are performed.

[Operation of reserved cooking process]
Next, operation | movement of the reservation cooking process of the heating cooker 100 which concerns on this Embodiment 1 is demonstrated.

FIG. 2 is a flowchart for explaining a reservation cooking process of heating cooker 100 according to the first embodiment.
The reservation cooking process of the heating cooker 100 according to Embodiment 1 includes a heat sterilization process A (S2), an intermediate process A (S3), and a finishing process A (S4).
Hereinafter, the operation of the reserved cooking process will be described with reference to FIG.

First, a user puts a pot-shaped container 5 containing ingredients 200 such as meat, vegetables, fish and rice, seasonings such as sake and soy sauce, and boiled juice 201 such as water into a container cover 2 in the main body 1. The lid 10 is closed.
And a user performs reservation setting, such as cooking end time, a heating time, the kind of foodstuff, and a cooking method, with the setting key of the operation display part 15. FIG. For example, the user sets “reservation 19:00”, “heating time 15 minutes”, “vegetables”, and “boiled food” using the setting keys of the operation display unit 15, and presses the start switch to give a reservation start operation instruction. Do. The control means 8 starts the reservation cooking process according to the reservation setting input by the operation display unit 15.

When the reservation cooking is started, the control means 8 determines the remaining time T from the current time (for example, 12:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of the reservation cooking. (Here 7 hours) is calculated.
In step S1, the control means 8 determines whether or not the calculated remaining time T is larger than a preset remaining time T0 (for example, 0.5 hours).
When the remaining time T0 is less than or equal to the preset time (S1: No), the control means 8 proceeds to step S1x and notifies that reservation cooking is impossible. In addition, you may light up LED by the operation display part 15 as a means to alert | report. Further, a buzzer may be sounded by the sound generation means.

In step S1, when the remaining time T is larger than the preset remaining time T0 (S1; Yes), the control means 8 performs the heat sterilization process A of step S2.

[Heat sterilization step A]
FIG. 3 is a flowchart for explaining the heat sterilization step A of the heating cooker 100 according to the first embodiment.
Details of the operation of the heat sterilization step A will be described with reference to FIG.

The heat sterilization step A is a step of sterilization by heating microorganisms adhering to an object to be cooked such as the ingredients 200 and the broth 201 contained in the pot-like container 5.

In step S <b> 21, the control means 8 energizes the heating coil 3 to heat the pot-shaped container 5 and the food to be cooked accommodated in the pot-shaped container 5.
Next, in step S22, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ2 (for example, 65 ° C.).
If the temperature θ is not greater than the temperature θ2 (S22; No), the process returns to step S21.
When the temperature θ is higher than the temperature θ2 (S22; Yes), the time measuring means 7 starts measuring the elapsed time A (S23).

Next, in step S24, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is equal to or lower than a preset temperature θ1 (for example, 63 ° C.). This temperature θ1 is lower than the temperature θ2.
When the temperature θ is equal to or lower than the temperature θ1 (S24; Yes), the control means 8 energizes the heating coil 3 (S25), and proceeds to step S28.
If the temperature θ is not equal to or lower than the temperature θ1 (S24; No), in step S26, the control means 8 determines whether the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ3 (for example, 67 ° C.). Determine whether. This temperature θ3 is higher than the temperature θ2. That is, the relation θ1 <θ2 <θ3.
When temperature (theta) is larger than temperature (theta) 3 (S26; Yes), at step 27, the control means 8 interrupts | blocks the electric power to the heating coil 3, and progresses to step S28.
If the temperature θ is not greater than the temperature θ3 (S26; No), the process proceeds to step S28.

That is, in the operations of steps S24 to S27, the control means 8 controls energization to the heating coil 3 so that the temperature θ detected by the pan bottom temperature sensor 4 is not less than the temperature θ1 and not more than θ3.
Note that the temperature range of the temperature θ1 to θ3 corresponds to the “first temperature range” in the present invention.

In step S28, the control means 8 determines whether or not the elapsed time A measured by the time measurement means 7 is equal to or longer than a preset elapsed time A1 (for example, 30 minutes).
When the elapsed time A is not equal to or longer than the elapsed time A1 (S28; No), the process returns to step S24.

That is, the control means 8 repeats the operations of steps S24 to S27 until the elapsed time A from the start of heating passes the preset elapsed time A1.
The preset elapsed time A1 corresponds to the “first elapsed time” in the present invention.

In step S28, when the elapsed time A is equal to or longer than the elapsed time A1 (S28; Yes), the operation of the heat sterilization step A is terminated.

Here, the combination of the temperature θ1 and the elapsed time A1 enables reliable sterilization by increasing the temperature and time longer than the temperature and time conditions under which microorganisms can be sterilized.

Refer to FIG. 2 again.
After the heat sterilization step A (S2), the control means 8 executes an intermediate step A (S3).

[Intermediate process A]
FIG. 4 is a flowchart for explaining an intermediate process A of the heating cooker 100 according to the first embodiment.
Details of the operation of the intermediate process A will be described with reference to FIG.

If it progresses to the intermediate | middle process A, the control means 8 will interrupt | block the electric power to the heating coil 3 by step S31, and will progress to step S32.
In step S32, the control means 8 determines the remaining time T (here, from the current time (for example, 13:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of reserved cooking) Then, 6 hours) is calculated. Then, it is determined whether or not the remaining time T is equal to or less than a preset remaining time T1 (for example, 15 minutes).
If the remaining time T is not less than or equal to the remaining time T1 (S32; No), the process returns to step S31.
When the remaining time T is less than or equal to the remaining time T1 (S32: Yes), the operation of the intermediate process A is terminated.

That is, in the intermediate process A, the state where the energization to the heating coil 3 is stopped is maintained until the remaining time T becomes equal to or less than the preset remaining time T1.
The preset remaining time T1 satisfies the relationship of at least the remaining time T1 ≧ the heating time when the heating time is set on the operation display unit 15. Note that the preset remaining time T1 is not limited to the heating time set on the operation display unit 15, but is set based on any one or more of the types of ingredients, the cooking method, and the automatic cooking menu. Also good.

Refer to FIG. 2 again.
After the intermediate process A (S3), the control means 8 executes the finishing process A (S4).

[Finishing process A]
FIG. 5 is a flowchart for explaining the finishing process A of the heating cooker 100 according to the first embodiment.
Details of the operation of the finishing step A will be described with reference to FIG.

Finishing step A is a step for completing cooking according to the reservation setting at the cooking end time. For example, if the ingredients are vegetables, they are cooked to a moderate softness without a core, and if the ingredients are boiled, the ingredients are soaked in a state where the ingredients are soaked, so that when the user eats the ingredients This is a process for obtaining a desired state.

If it progresses to the finishing process A, the control means 8 will energize the heating coil 3 by step S41, and will heat the cooking object accommodated in the pan-shaped container 5 and the pan-shaped container 5. FIG.
In step S42, the control means 8 determines the remaining time T (here, from the current time (for example, 19:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of the reserved cooking) 0 minutes) is calculated, and it is determined whether or not the remaining time T is 0 minutes or less.
If the remaining time T is not less than 0 minutes (S42; No), the process returns to step S41.
When the remaining time T is 0 minute or less (S42; Yes), the operation of the finishing process A is terminated.

Refer to FIG. 2 again.
After the finishing process A (S4), the control means 8 ends the reserved cooking process.
In addition, you may make it the control means 8 alert | report that the reservation cooking process was complete | finished. As a means for notification, the operation display unit 15 may turn on the LED. Further, a buzzer may be sounded by the sound generation means.

As described above, in the first embodiment, immediately after the reserved cooking process is started, the heat sterilization process A is executed, and the state in which the food to be cooked is equal to or higher than the temperature θ1 is continued for the duration A1.
For this reason, it is possible to heat sterilize microorganisms that cause rot of food and food poisoning.
Further, after the heat sterilization step A, there is a possibility that microbes in the air are slightly mixed from the vent 10a of the lid body 10, or microbes having high heat resistance or bacteria that form spores are slightly alive. However, the number of microorganisms in the object to be cooked is very small. For this reason, it can suppress that a to-be-cooked thing decays by microorganisms by the subsequent finishing process A.

Moreover, since heating is performed in the finishing process A immediately before the reserved cooking end time, the user can eat the freshly prepared food at the end of the reserved cooking.
Therefore, food can be kept hygienic in the reservation cooking process. Moreover, since the cooling means which cools food is not provided, energy-saving property can be improved and the compact heating cooker 100 can be obtained.

In the above description, in the heat sterilization step A, control is executed based on the temperature detected by the pan bottom temperature sensor 4 in order to estimate the temperature of the object to be cooked, but the present invention is not limited to this. In order to suppress the decay of food to be cooked, the food itself needs to reach a temperature at which microorganisms can be sterilized. Therefore, it is not limited to the pan bottom temperature sensor 4. For example, the lid 10 is provided with an internal temperature sensor (not shown), and the food temperature is estimated from the temperature of air or water vapor in the pan-like container 5. You may control the heating of a heat sterilization process based on information. By doing so, it can sterilize more reliably.

Embodiment 2. FIG.
In the second embodiment, a reservation cooking process when there is no intermediate process will be described. In the second embodiment, differences from the first embodiment will be mainly described, and the same or corresponding components as those in FIGS. 1 to 5 described above are denoted by the same reference numerals.

Next, the operation of the reserved cooking process of the heating cooker 100 according to the second embodiment will be described with reference to FIG. In addition, since the structure of the heating cooker 100 is the same as that of the above-mentioned Embodiment 1, description is abbreviate | omitted.

FIG. 6 is a flowchart illustrating a reservation cooking process of heating cooker 100 according to the second embodiment.
Hereinafter, the operation of the reserved cooking process will be described with reference to FIG.

Steps S1 and S1x are the same as those in the first embodiment.
If the remaining time T is greater than the preset remaining time T0 in step S1 (S1; Yes), the process proceeds to step S1a.

In step S1a, the control means 8 determines whether or not the remaining time T is smaller than a preset remaining time T2 (for example, 3 hours).
When the remaining time T is smaller than the preset remaining time T2 (S1a; Yes), the process proceeds to the heat sterilization process A in step S2. Subsequent operations are the same as those in the first embodiment.
In step S1a, when the remaining time T is not smaller than the preset remaining time T2 (S1a; No), the heat sterilization process B of step S2b is executed.

Note that the determination condition in step S1a corresponds to the “preset condition” in the present invention.

[Heat sterilization step B]
FIG. 7 is a flowchart for explaining the heat sterilization step B of the heating cooker 100 according to the second embodiment.
Details of the operation of the heat sterilization step B will be described with reference to FIG.

The heat sterilization process B is a process in which the heat sterilization is repeated intermittently until the transition to the finishing process A.

In step S <b> 201, the control means 8 energizes the heating coil 3 to heat the pot-shaped container 5 and the cooking object accommodated in the pot-shaped container 5.
Next, in step S202, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ5.
When the temperature θ is not greater than the temperature θ5 (S202; No), the process returns to step S201.
When the temperature θ is higher than the temperature θ5 (S202; Yes), the time measuring means 7 starts measuring the elapsed time B (S203).

Next, in step S204, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is equal to or lower than a preset temperature θ4. This temperature θ4 is higher than the temperature θ5.
When the temperature θ is equal to or lower than the temperature θ4 (S204; Yes), the control means 8 energizes the heating coil 3 (S205), and proceeds to step S208.
When the temperature θ is not equal to or lower than the temperature θ4 (S204; No), in step S206, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ6. This temperature θ6 is higher than the temperature θ5. That is, there is a relationship of θ4 <θ5 <θ6.
When temperature (theta) is larger than temperature (theta) 6 (S206; Yes), the control means 8 interrupts | blocks the electric power to the heating coil 3 by step 207, and progresses to step S208.
If the temperature θ is not greater than the temperature θ6 (S206; No), the process proceeds to step S208.

That is, in the operations of steps S204 to S207, the control means 8 controls energization to the heating coil 3 so that the temperature θ detected by the pan bottom temperature sensor 4 is not less than the temperature θ4 and not more than θ6.
The temperature range of the temperature θ4 or more and θ6 or less corresponds to the “first temperature range” in the present invention.
Note that the temperatures θ4, θ5, and θ6 may be the same as the temperatures θ1, θ2, and θ3 in the heat sterilization step A, or different temperatures may be set.

In step S208, the control unit 8 determines whether or not the elapsed time B measured by the time measurement unit 7 is equal to or longer than a preset elapsed time B1 (for example, 15 minutes).
When the elapsed time B is not equal to or longer than the elapsed time B1 (S208; No), the process returns to step S204.

That is, the control means 8 repeats the operations of steps S204 to S207 until the elapsed time B from the start of heating passes the preset elapsed time B1.
The preset elapsed time B1 corresponds to the “first elapsed time” in the present invention.
The elapsed time B1 may be the same time as the elapsed time A1 in the heat sterilization step A or may be set to a different time.

In step S208, when the elapsed time B is equal to or longer than the elapsed time B1 (S208; Yes), the process proceeds to step S209.

In step S209, the control means 8 determines the remaining time T (here, from the current time (for example, 13:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of reserved cooking) Then, 6 hours) is calculated. Then, it is determined whether or not the remaining time T is greater than a preset remaining time T3 (for example, 2.25 hours).
If the remaining time T is greater than the remaining time T3 (S209: Yes), the process proceeds to step S210.
When the remaining time T is not greater than the remaining time T3 (S209; No), the process proceeds to step S214.

In step S210, the time measuring means 7 starts measuring the elapsed time C and proceeds to step S211.
In step S211, the control means 8 cuts off the power to the heating coil 3, and proceeds to step S212.
In step S212, the control unit 8 determines whether or not the elapsed time C measured by the time measuring unit 7 is equal to or longer than a preset elapsed time C1 (for example, 2 hours).
When the elapsed time C is not equal to or longer than the elapsed time C1 (S212; No), the process returns to step S211.
When the elapsed time C is equal to or longer than the elapsed time C1 (S212; Yes), the process proceeds to step S213.

In step S213, the control means 8 determines the remaining time T (here, from the current time (for example, 15:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of the reserved cooking) 3 hours). Then, it is determined whether or not the remaining time T is equal to or less than a preset remaining time T4 (for example, 1 hour).
If the remaining time T is less than or equal to the remaining time T4 (S213: Yes), the process proceeds to step S214.
When the remaining time T is not less than the remaining time T4 (S213; No), the process returns to step S201.

That is, after the heat sterilization in steps S201 to S208, if the remaining time T is longer than T3, the heating is stopped for the elapsed time C1. Thereafter, if the remaining time T is not less than T4, the process returns to step S201 again, and heat sterilization is performed in steps S201 to S208.

In step 214, the control means 8 cuts off the power to the heating coil 3, and proceeds to step S215.
In step S215, the control means 8 determines the remaining time T (here, from the current time (for example, 18:00) and the cooking end time “reservation 19:00” reserved on the operation display unit 15 to the end of the reserved cooking) 1 hour). Then, it is determined whether or not the remaining time T is equal to or less than a preset remaining time T1 (for example, 15 minutes). The remaining time T1 is set to be the same as the remaining time T1 of the intermediate process A, for example.
If the remaining time T is not less than or equal to the remaining time T1 (S215; No), the process returns to step S214.
When the remaining time T is less than or equal to the remaining time T1 (S214: Yes), the operation of the heat sterilization step B is terminated.

Refer to FIG. 6 again.
After the heat sterilization process B (S2b), the control means 8 executes the finishing process A (S4).
The operation of finishing step A (S4) is the same as that in the first embodiment.

As described above, in Embodiment 2, when the remaining time T until the end of the reserved cooking is long, in the heat sterilization step B, the temperature of the pan-like container 5 is set to the first temperature zone during the first elapsed time. Are repeated intermittently.
For this reason, even when the remaining time T until the reservation cooking end is long, the growth of microorganisms can be suppressed. On the other hand, when the remaining time until the end of the reserved cooking is short, the heat sterilization in the heat sterilization step A is executed only once, and therefore, the amount of electric power to be supplied to the heating coil 3 can be reduced, which is energy saving.

In the second embodiment, in step S1a, based on the remaining time T until the end of the reserved cooking, it is determined which of the heat sterilization process A and the intermediate process A or the heat sterilization process B is to be performed. The determination condition of S1a is not limited to the remaining time T.
As the determination condition of step S1a, the determination may be made based on the information on the type of food, the cooking method, and the automatic cooking menu set in the operation display unit 15. Alternatively, the main body 1 may be provided with a room temperature sensor 11 (see Embodiment 3), and the determination may be made based on the room temperature. Moreover, you may judge based on the information which combined these two or more.

For example, if the room temperature is high, the risk of spoilage increases, so if the room temperature is equal to or higher than the preset temperature, the heat sterilization step B of step S2b is executed. Thereby, propagation of bacteria can be suppressed.

In addition, when the type of food is rice or vegetables, the heat sterilization process B of step S2b is similarly performed because there is a high possibility that bacteria having high heat resistance and forming spores are attached. Thereby, propagation of bacteria can be suppressed.

Further, when the cooking method is a grilled product, food may be burnt or crushed in the heat sterilization process B of step S2b, so the heat sterilization process A of step S2 is executed. Thereby, there is no failure of cooking and it can cook deliciously.

In addition, since the automatic cooking menu is affected by both the type of cooking material and the cooking method, the cooking method is a heat sterilization step of step S2b if the cooking method has no risk of burning such as cooking materials or boiled foods that have a high risk of bacterial propagation. B is executed. Thereby, propagation of bacteria can be suppressed and it can cook deliciously.

Embodiment 3 FIG.
In the third embodiment, control for keeping the food in the pan-like container 5 warm in the intermediate process will be described. In the third embodiment, differences from the first and second embodiments will be mainly described, and the same or corresponding components as those in FIGS. 1 to 7 are denoted by the same reference numerals.

FIG. 8 is a schematic cross-sectional view schematically showing an example of the configuration of the heating cooker 100 according to the third embodiment.
As shown in FIG. 8, the heating cooker 100 according to the third embodiment includes a room temperature sensor 11. The room temperature sensor 11 detects the temperature of ambient air (room temperature) where the cooking device 100 is disposed. The detected temperature D detected by the room temperature sensor 11 is output to the control means 8.
Other configurations are the same as those of the first embodiment (FIG. 1).

Next, the operation of the reserved cooking process of the heating cooker 100 according to the third embodiment will be described with reference to FIG.

FIG. 9 is a flowchart for explaining a reservation cooking process of heating cooker 100 according to the third embodiment.
Hereinafter, the operation of the reservation cooking process will be described with reference to FIG.

Steps S1 and S1x are the same as those in the first embodiment.
Further, the heat sterilization process A in step S2 is the same as that in the first embodiment. After step S2, the process proceeds to step S1b.

In step S1b, the control means 8 determines whether or not the detected temperature D of the room temperature sensor 11 is lower than the preset room temperature D1. Here, the room temperature D1 is set to a temperature lower than a temperature range (for example, 30 to 40 ° C.) at which microorganisms easily propagate.
When the detected temperature D is lower than the preset room temperature D1 (S1b; Yes), the process proceeds to the intermediate process A of step S3. Subsequent operations are the same as those in the first embodiment.
In step S1b, when the detected temperature D is not smaller than the preset room temperature D1 (S1b; No), the intermediate process B of step S3b is executed.

Note that the determination condition in step S1b corresponds to the “preset condition” in the present invention.

[Intermediate process B]
FIG. 10 is a flowchart for explaining an intermediate process B of the heating cooker 100 according to the third embodiment.
Details of the operation of the intermediate process B will be described with reference to FIG.

The intermediate process B is a process of keeping the food in the pan-like container 5 between the heat sterilization process A and the finishing process A so that the temperature is in a preset temperature range.

In step S301, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is equal to or lower than a preset temperature θ7.
When the temperature θ is equal to or lower than the temperature θ7 (S301; Yes), the control means 8 energizes the heating coil 3 (S302), and proceeds to step S305.
When the temperature θ is not equal to or lower than the temperature θ7 (S301; No), in step S303, the control unit 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ8. This temperature θ8 is higher than the temperature θ7. That is, the relationship θ7 <θ8.
When temperature (theta) is larger than temperature (theta) 8 (S303; Yes), the control means 8 interrupts | blocks the electric power to the heating coil 3 by step 304, and progresses to step S305.
When the temperature θ is not greater than the temperature θ8 (S303; No), the process proceeds to step S305.

That is, in the operations of steps S301 to S304, the control means 8 controls energization to the heating coil 3 so that the temperature θ detected by the pan bottom temperature sensor 4 is not less than the temperature θ7 and not more than θ8.
Note that the temperature range of the temperature θ7 or more and θ8 or less is a temperature that suppresses the growth of microorganisms. For example, it is 70 degreeC or more and 75 degreeC.
Note that the temperature range of the temperature θ7 to θ8 corresponds to the “second temperature range” in the present invention.

In step S <b> 305, the control unit 8 calculates a remaining time T until the end of reserved cooking from the current time and the cooking end time reserved by the operation display unit 15. Then, it is determined whether or not the remaining time T is equal to or less than a preset remaining time T1 (for example, 15 minutes). The remaining time T1 is set to be the same as the remaining time T1 of the intermediate process A, for example.
If the remaining time T is not less than or equal to the remaining time T1 (S305; No), the process returns to step S301.
When the remaining time T is less than or equal to the remaining time T1 (S305: Yes), the operation of the intermediate process B is terminated.
That is, until the remaining time T becomes equal to or less than the preset remaining time T1, the inside of the pan-like container 5 is kept in a warm state in which a temperature zone between the temperature θ7 and θ8 is maintained.

Refer to FIG. 9 again.
After the intermediate process B (S3b), the control means 8 executes the finishing process A (S4).
The operation of finishing step A (S4) is the same as that in the first embodiment.

As described above, in the third embodiment, when the detected temperature D is higher than the preset room temperature D1, the temperature of the pot-like container 5 is between the heat sterilization step A and the finishing step A in the intermediate step B. The heating coil 3 is controlled so as to be in the second temperature zone, and the food in the pan-like container 5 is kept warm.
For this reason, even in the temperature range (30 to 40 ° C.) where the environment temperature in which the main body 1 is installed is high and the microorganisms are likely to propagate, by keeping the inside of the pan-like container 5 in the intermediate process B, Proliferation can be suppressed.
On the other hand, when the room temperature is low, the heating coil 3 is not operated in the intermediate process A, which is energy saving. Furthermore, in the intermediate process A, the food in the pan-like container 5 is gradually cooled by natural cooling without keeping the heat, so that there is an effect that the taste is easily soaked into the food by the sore effect.

In the third embodiment, in step S1b, it is determined which of the intermediate process A or the intermediate process B is to be performed based on the detected temperature D of the room temperature sensor 11, but the determination condition in step S1b is the detected temperature D. It is not limited to.
As the determination condition in step S1b, the determination may be made based on the remaining time T until the end of reserved cooking, the type of food set on the operation display unit 15, the cooking method, and information on the automatic cooking menu. Moreover, you may judge based on the information which combined these two or more.

For example, when the remaining time T until the end of the reserved cooking is long, the intermediate process B of step S3b is executed. Thereby, propagation of bacteria can be suppressed.

In addition, when the type of food is rice or vegetables, the intermediate process B of step S3b is similarly performed because there is a high possibility that bacteria having high heat resistance and forming spores are attached. Thereby, propagation of bacteria can be suppressed.

In addition, when the cooking method is a grilled product, there is a possibility that the food may be burnt or crunchy in the intermediate process B of step S3b, so the intermediate process A of step S3 is executed. Thereby, there is no failure of cooking and it can cook deliciously.

In addition, since the automatic cooking menu is influenced by both the type of cooking material and the cooking method, if the cooking method has no risk of burning, such as food with a high risk of bacterial growth or boiled food, the intermediate process B of step S3b Execute. Thereby, propagation of bacteria can be suppressed and it can cook deliciously.

Embodiment 4 FIG.
In the fourth embodiment, a case where the heat sterilization process or the finishing process is changed based on information set in the operation display unit 15 will be described. In the third embodiment, differences from the first to third embodiments will be mainly described, and the same or corresponding components as those in FIGS. 1 to 10 described above are denoted by the same reference numerals.

Next, the operation of the reserved cooking process of the heating cooker 100 according to the fourth embodiment will be described with reference to FIG. In addition, since the structure of the heating cooker 100 is the same as that of the above-mentioned Embodiment 1, description is abbreviate | omitted.

FIG. 11 is a flowchart for explaining an example of a reservation cooking process of the heating cooker 100 according to the fourth embodiment.
Hereinafter, the operation of the reserved cooking process will be described with reference to FIG.

Steps S1 and S1x are the same as those in the first embodiment.
If the remaining time T is larger than the preset remaining time T0 in step S1 (S1; Yes), the process proceeds to step S1c.

In step S1c, the control means 8 determines whether or not the food set in the operation display unit 15 is a vegetable.
When the foodstuff set by the operation display part 15 is not a vegetable (S1c; Yes), it progresses to the heat sterilization process A of step S2. Subsequent operations are the same as those in the first embodiment.
In step S1c, when the foodstuff set by the operation display part 15 is vegetables (S1c; No), the heat sterilization process C of step S2c is performed.

Note that the determination condition in step S1c corresponds to the “preset condition” in the present invention.

[Heat sterilization step B]
FIG. 12 is a flowchart for explaining the heat sterilization step C of the heating cooker 100 according to the fourth embodiment.
Details of the operation of the heat sterilization step C will be described with reference to FIG.

The heat sterilization step C is a step of performing heat sterilization by changing at least one of a temperature zone and a heating time for heating the cooking object to a value different from the heat sterilization step A.

In step S <b> 221, the control means 8 energizes the heating coil 3 to heat the pot-shaped container 5 and the food to be cooked accommodated in the pot-shaped container 5.
Next, in step S222, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ10.
When the temperature θ is not higher than the temperature θ10 (S222; No), the process returns to step S221.
When the temperature θ is higher than the temperature θ10 (S222; Yes), the time measuring means 7 starts measuring the elapsed time D (S223).

Next, in step S224, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is equal to or lower than a preset temperature θ9. This temperature θ9 is a temperature lower than the temperature θ10.
When the temperature θ is equal to or lower than the temperature θ9 (S224; Yes), the control means 8 energizes the heating coil 3 (S225), and the process proceeds to step S228.
When the temperature θ is not equal to or lower than the temperature θ9 (S224; No), in step S226, the control unit 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ11. This temperature θ11 is higher than the temperature θ10. That is, the relationship θ9 <θ10 <θ11.
When temperature (theta) is larger than temperature (theta) 11 (S226; Yes), at step 227, the control means 8 interrupts | blocks the electric power to the heating coil 3, and progresses to step S228.
When the temperature θ is not higher than the temperature θ11 (S226; No), the process proceeds to step S228.

That is, in the operations of steps S224 to S227, the control means 8 controls energization to the heating coil 3 so that the temperature θ detected by the pan bottom temperature sensor 4 is not less than the temperature θ9 and not more than θ11.
Note that at least one of the temperatures θ9 and θ11 is a value different from the temperatures θ1 and θ3 in the heat sterilization step A.

In step S228, the control unit 8 determines whether or not the elapsed time D measured by the time measuring unit 7 is equal to or greater than a preset elapsed time D1.
When the elapsed time D is not equal to or longer than the elapsed time D1 (S228; No), the process returns to step S224.

That is, the control means 8 repeatedly performs the operations of steps S224 to S227 until the elapsed time D from the start of heating passes a preset elapsed time D1.
The preset elapsed time D1 is a value different from the elapsed time A1 of the heating step A.

In step S228, when the elapsed time D is equal to or longer than the elapsed time D1 (S228; Yes), the operation of the heat sterilization step C is terminated.

Refer to FIG. 11 again.
After the heat sterilization process C (S2c), the control means 8 executes the finishing process A (S4).
The operation of finishing step A (S4) is the same as that in the first embodiment.

Here, the combination of the temperature θ9 and the elapsed time D1 in the heat sterilization step C can be surely sterilized by increasing the temperature and time longer than the temperature and time conditions at which microorganisms can be sterilized.

Moreover, deliciousness can be improved by processing temperature (theta) 9 and elapsed time D1 with the heating temperature and time according to a foodstuff.
For example, if the food is vegetable, it can be softened by heating at 80 ° C. for 15 minutes instead of the temperature range of 60 to 70 ° C. where the vegetable is cured. For this reason, in the heat sterilization process C, for example, the temperature θ9 is set to 80 ° C., and the elapsed time D1 is set to 15 minutes.

Note that the temperature θ9 and the elapsed time D1 may be changed according to the condition of step S1c.
For example, in step S1c, it is determined whether or not the food material is milk. If the food material is milk, the heat sterilization step C is performed. When milk is heated at a high temperature, a unique odor is generated. Therefore, it is preferable to heat it at a low temperature, for example, 63 ° C. for 30 minutes. For this reason, in the heat sterilization process C, for example, the temperature θ9 is set to 63 ° C., and the elapsed time D1 is set to 30 minutes.

Also, for example, in step S1c, if it is determined that the food or automatic cooking menu is a food or automatic cooking menu that is desired to prevent the food from being boiled by cooking in the finishing step or becoming a wrinkled and too soft texture, The sterilization process C is performed. In this case, it is possible to serve both blanching and heat sterilization by intentionally heating at 60 to 70 ° C. for 15 minutes. For this reason, in the heat sterilization step C, for example, the temperature θ9 is set to an arbitrary value of 60 ° C. to 70 ° C., and the elapsed time D1 is set to 30 minutes.

As described above, in the fourth embodiment, at least one of the first elapsed time and the first temperature zone is changed in accordance with the food set, the cooking method, and the automatic cooking menu set in the operation display unit 15, and the heat sterilization is performed. Step C is performed.
For this reason, suitable heat sterilization according to a foodstuff, a cooking method, and an automatic cooking menu can be performed. Therefore, it is possible to cook deliciously while suppressing the growth of bacteria.

In addition, in said description, although the case where the temperature and elapsed time of a heat sterilization process were changed was demonstrated, you may change operation | movement of a finishing process.
For example, the operation of the reserved cooking process for changing the finishing process according to the automatic cooking menu will be described with reference to FIG.

FIG. 13 is a flowchart for explaining an example of a reservation cooking process of the heating cooker 100 according to the fourth embodiment.
Hereinafter, the operation of the reserved cooking process will be described with reference to FIG.

Steps S1 and S1x are the same as those in the first embodiment.
The heat sterilization process A in step S2 and the intermediate process A in step S3 are also the same as in the first embodiment. After step S3, the process proceeds to step S1d.

In step S1d, the control means 8 determines whether or not the automatic cooking menu set on the operation display unit 15 is a stew.
When the automatic cooking menu set in the operation display unit 15 is not stew (S1d; Yes), the process proceeds to the finishing process A in step S4. Subsequent operations are the same as those in the first embodiment.
In step S1d, when the automatic cooking menu set in the operation display unit 15 is not stew (S1d; No), the finishing process B of step S4b is executed.

Note that the determination condition in step S1d corresponds to the “preset condition” in the present invention.

[Finishing process B]
FIG. 14 is a flowchart illustrating finishing process B of heating cooker 100 according to the fourth embodiment.
Details of the operation of the finishing step B will be described with reference to FIG.

Finishing step B is a step of controlling the temperature of the food in the pan-like container 5 so as to maintain a preset temperature zone. For example, when the automatic cooking menu set in the operation display unit 15 is stew, the pan-like container 5 is temperature-controlled and heated as heating suitable for the stew.

In step S401, the control means 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is equal to or lower than a preset temperature θ12.
When the temperature θ is equal to or lower than the temperature θ12 (S401; Yes), the control unit 8 energizes the heating coil 3 (S402), and the process proceeds to step S405.
When the temperature θ is not equal to or lower than the temperature θ12 (S401; No), in step S403, the control unit 8 determines whether or not the temperature θ detected by the pan bottom temperature sensor 4 is higher than a preset temperature θ13. This temperature θ13 is higher than the temperature θ12. That is, the relationship θ12 <θ13.
When temperature (theta) is larger than temperature (theta) 13 (S403; Yes), the control means 8 interrupts | blocks the electric power to the heating coil 3 by step 404, and progresses to step S405.
When the temperature θ is not greater than the temperature θ13 (S403; No), the process proceeds to step S405.

That is, in the operations of steps S401 to S404, the control means 8 controls the energization of the heating coil 3 so that the temperature θ detected by the pan bottom temperature sensor 4 is not less than the temperature θ12 and not more than θ13.
The temperature range of the temperature θ12 or more and θ13 or less corresponds to the “third temperature range” in the present invention.

In step S405, the control means 8 calculates the remaining time T until the reservation cooking end from the current time and the cooking end time reserved by the operation display unit 15. Then, it is determined whether or not the remaining time T is 0 minute or less.
If the remaining time T is not less than 0 minutes (S405; No), the process returns to step S401.
When the remaining time T is 0 minute or less (S405; Yes), the operation of the finishing process B is terminated.
In other words, until the remaining time T becomes 0 minute or less, the inside of the pan-like container 5 is subjected to temperature-controlled heating while maintaining a temperature zone between the temperature θ12 and θ13.

Refer to FIG. 13 again.
After the finishing process B (S4b), the control means 8 ends the reserved cooking process.

As described above, when the automatic cooking menu set on the operation display unit 15 is stew, in the finishing process B, the temperature of the pan-like container 5 is controlled so as to maintain a temperature range between θ12 and θ13. To do.
For this reason, even a thick and easily burnt food such as stew can be prevented from being burnt, so that it can be deliciously finished.

In the above description, as a modification of the finishing process A, the method of controlling the temperature in the finishing process B has been described, but the present invention is not limited to this. As a modification of the finishing process A, the energization amount to the heating coil 3 in step S41 (FIG. 5) of the finishing process A may be changed.

The determination conditions in steps S1c and S1d are not limited to the type of food and the automatic cooking menu, but the remaining time T until the end of reserved cooking, the heating time set on the operation display unit 15, cooking method information, or room temperature You may judge based on the detection temperature D which the sensor 11 detects. Moreover, you may judge based on the information which combined these two or more.

For example, when the remaining time T until the end of the reserved cooking is determined in step S1c and the remaining time T until the end of the reserved cooking is long, the heating temperature is higher in the heat sterilization process A or the heat sterilization process C, or the heating The longer heat sterilization process is performed. Thereby, propagation of bacteria can be suppressed.

Also, when the cooking method is grilled food, if the heating temperature is high or the heating time is long, the food may be burnt or crunchy. For this reason, the cooking method is determined in step S1c, and when the cooking method is a pottery, the heat sterilization process having a lower heating temperature or a shorter heating time is executed in the heat sterilization process A or the heat sterilization process C. To do. Thereby, there is no failure of cooking and it can cook deliciously.

In addition, since the automatic cooking menu is affected by both the type of food and the cooking method, if the cooking method has no risk of scorching such as food with a high risk of bacterial growth or boiled food, the heat sterilization step A or heating Among the sterilization steps C, the heat sterilization step having a higher heating temperature or a longer heating time is executed. Thereby, propagation of bacteria can be suppressed and it can cook deliciously.

In addition, since the risk of spoilage increases when the room temperature is high, if the room temperature is equal to or higher than a preset temperature, the heating temperature is high or the heating time is higher in the heat sterilization process A or the heat sterilization process C. Perform the longer heat sterilization step. Thereby, propagation of bacteria can be suppressed.

In addition, for example, the remaining time T until the end of the reserved cooking is determined in step S1d, and when the remaining time T until the end of the reserved cooking is long, the time when the food is in contact with the seasoning is long. Does not need to be heated for a long time. For this reason, you may change the cooking time of finishing process A or finishing process B short.

Also, in the case of foods that are easily boiled (for example, potatoes), the finishing process B is executed and the temperature is controlled. Alternatively, the power of the heating coil 3 is reduced in step S41 of the finishing process A. Thereby, there is no failure of cooking and it can finish deliciously.

In addition, when the cooking method is a pottery, there is a possibility that it will be burnt or crushed if the heating temperature is high. For this reason, a cooking method is determined in step S1d, and when the cooking method is a pottery, the finishing process B is performed and temperature-controlled heating is performed. Thereby, there is no failure of cooking and it can finish deliciously.

Also, if the room temperature is high, the risk of decay increases, so the room temperature is determined in step S1d. If the room temperature is equal to or higher than the preset temperature, the temperatures θ12 and θ13 of the finishing process B are set high. Thereby, sterilization performance can be improved and the risk of food poisoning can be reduced.

In the first to fourth embodiments, the reservation cooking process in which one of the heat sterilization process, the intermediate process, and the finishing process is changed based on preset conditions has been described. Two or more processes among the sterilization process, intermediate process, and finishing process may be varied.

[Modification of pan-like container 5]
Next, a modified example of the pan-like container 5 will be described.
The pot-like container 5 may be provided with means for communicating and blocking the inside and the outside of the pot-like container 5. An example is shown in FIG.

FIG. 15 is a schematic cross-sectional view schematically showing a modification of the pan-like container 5 of the heating cooker 100 according to the first to fourth embodiments.
As shown in FIG. 15, the lid body 10 may be provided with a vent valve 22 for opening and closing the vent 10a.

The ventilation valve 22 is made of rubber packing having elasticity, for example.
When the pot-shaped container 5 is heated, the food and air in the pot-shaped container 5 are heated. Thereby, in the pot-shaped container 5, the pressure in the pot-shaped container 5 rises by generation | occurrence | production of the water vapor | steam derived from a foodstuff, and expansion | swelling of air. When the pressure in the pot-like container 5 rises, the vent valve 22 is pushed up by that pressure, and the vent 10a is opened, that is, the inside and the outside of the pot-like container 5 are in communication (FIG. 16). .

When the heating of the pot-shaped container 5 is stopped, the water vapor and air in the pot-shaped container 5 are cooled, the pressure drops, and the force to push up the vent valve 22 is lost. As a result, the vent 10a is closed, that is, the inside and the outside of the pan-like container 5 are blocked (FIG. 17). Since the temperature in the pot-shaped container 5 further decreases, the pressure in the pot-shaped container 5 is further reduced, and the adhesion between the vent valve 22 and the vent 10a is increased, so that the airtightness in the pot-shaped container 5 is also improved. .

Thus, when heating stops, the vent 10a is closed by the vent valve 22, so that the food in the pan-like container 5 can be stored hygienically.
Specifically, in the heat sterilization step, bacteria that cause rot and food poisoning are sterilized by heating, and thereafter, in the intermediate step, the vent valve 22 is closed and the inside of the pan-like container 5 is sealed and held. Thereby, it can prevent that the microbe in the air mixes in the pan-like container 5 through the vent 10a in an intermediate | middle process, As a result, the spoilage of the foodstuff by a microbe can further be prevented.
Moreover, when the water vapor | steam which generate | occur | produces from a foodstuff fills in the pan-shaped container 5 at a heat sterilization process, the water vapor | steam generate | occur | produced at the intermediate process will cool after that and the inside of the pan-shaped container 5 will be in a substantially vacuum state. As a result, it is also possible to suppress deterioration (for example, discoloration) due to oxidation of food in the intermediate process.

The specific configuration of the means for communicating and blocking the inside and the outside of the pan-like container 5 described here is an example, and the vent 10a is moved by moving the valve body according to the energized state (ON or OFF). It may be configured to open and close, and the specific configuration is not limited as long as the inside and outside of the pot-like container 5 can be communicated and blocked.

In the first to fourth embodiments, an example of a cooker that heats at normal pressure is shown, but a pressure type may be used. If pressure heating is possible, since the inside of the pan-like container 5 can be kept at a high temperature of 100 ° C. or higher, the sterilization performance is further enhanced.

In addition, since the reserved cooking process is heated more frequently than the cooking process without reservation, a stirring means for stirring the food in the pan-like container 5 may be provided. Thereby, it is possible to prevent scorching in the reserved cooking process, and it is possible to further suppress the possibility of cooking failure.

Also, depending on the food, there is a thing that the taste is reduced by heating for a long time. For example, spices such as spices are reduced in pungency or aroma by heating. Therefore, for example, a tank may be provided in the lid body 10 and the ingredients in the tank may be put into the pan-like container 5 during the finishing process.

Further, the main body 1 of the heating cooker 100 may be provided with communication means for communicating with a high-function mobile phone (smartphone) or a portable information communication terminal so that the reserved cooking end time can be changed after the reservation setting. By doing so, you can eat hot dishes just after you get home, even if you suddenly change your schedule while you are away from home.

In the first to fourth embodiments, the configuration example of the cooking device 100 having a pan-like container has been described. However, the present invention is not limited to this, and the present invention is also applicable to an oven, a microwave oven, a grill, and the like.

1 body, 2 container cover, 2a hole, 3 heating coil, 4 pan bottom temperature sensor, 5 pan-shaped container, 5a flange, 7 time measuring means, 8 control means, 9 lid packing, 10 lid, 10a vent, 11 room temperature sensor, 15 operation display section, 18 handle, 19 lid knob, 22 vent valve, 100 cooking device, 200 ingredients, 201 soup.

Claims (9)

Heating means for heating an object to be heated;
At least an operation unit for inputting a reservation setting including a cooking end time;
Control means for controlling the heating means according to the reservation setting;
With
The control means includes
When the reservation setting is input, the heating means is controlled so that the temperature of the heated object is in the first temperature zone during the first elapsed time, and the food in the heated object is sterilized. Process,
And a finishing step of heating the object to be heated by controlling the heating means so that cooking according to the reservation setting is completed at the cooking end time. The control means includes
Between the heat sterilization step and the finishing step,
The cooking device according to claim 1, wherein an intermediate step of stopping the operation of the heating means is executed. The control means includes
If the preset condition is satisfied, in the heat sterilization step,
The heating cooker according to claim 1, wherein the heating of the temperature of the object to be heated to the first temperature zone during the first elapsed time is repeated intermittently. The control means includes
If the preset conditions are met,
An intermediate process is performed between the heat sterilization process and the finishing process to control the heating means so that the temperature of the object to be heated is in the second temperature range and to keep the food in the object to be heated. The cooking device according to claim 1, wherein: The control means includes
If the preset condition is satisfied, in the heat sterilization step,
The cooking device according to any one of claims 1 to 4, wherein at least one of the first elapsed time and the first temperature zone is changed according to the condition. The control means includes
If the preset condition is satisfied, in the finishing step,
The cooking device according to any one of claims 1 to 5, wherein the heating means is controlled so that a temperature of the object to be heated is in a third temperature zone. The preset condition is:
The cooking device according to any one of claims 3 to 6, wherein a remaining time from a current time to the cooking end time is equal to or longer than a preset remaining time. Provided with a temperature sensor that detects the temperature of the ambient air where the cooking device is placed,
The preset condition is:
The cooking device according to any one of claims 3 to 6, wherein the temperature of the ambient air is equal to or higher than a preset temperature. The reservation setting is
At least one of the type of ingredients in the heated object, the cooking method, and the automatic cooking menu is set,
The preset condition is:
The method according to any one of claims 3 to 6, wherein the kind of food is rice or vegetables, the cooking method is not grilled, and the automatic cooking menu is stewed cooking. The heating cooker according to item.

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