CN113647792A

CN113647792A - Cooking method and device, pot and storage medium

Info

Publication number: CN113647792A
Application number: CN202010397643.XA
Authority: CN
Inventors: 张豪; 李晶; 龚艳玲
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-05-12
Filing date: 2020-05-12
Publication date: 2021-11-16

Abstract

The embodiment of the application discloses a cooking method and device, a pot and a storage medium, wherein the method comprises the following steps: when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and cooling the cooked food material in a spray head water spraying manner, so that the starch in the food material is aged and regenerated.

Description

Cooking method and device, pot and storage medium

Technical Field

The embodiment of the application relates to but not limited to household appliance technologies, and in particular relates to a cooking method and device, a pot and a storage medium.

Background

Starch-rich food materials are important staple food raw materials, including rice, potatoes and the like. Taking rice as an example, the starch content of the rice is up to 60-70%, the glucose generation speed is high after the rice is cooked and boiled, the glucose is generated by edible hydrolysis, the digestibility is high, the postprandial blood glucose response curve is in a form of rapid rise and rapid fall, the peak value is high, and the fluctuation is large.

Resistant starch is a prebiotic, which, although not digestible by the human body itself, is available to beneficial bacteria in the human large intestine. The short-chain fatty acid generated by the fermentation of the resistant starch in the large intestine can effectively prevent and reduce the incidence rate of constipation, hemorrhoids and colon cancer. The resistant starch can reduce blood sugar and improve insulin sensitivity. In addition resistant starch can also increase satiety in humans and reduce fat reserves in fat storage cells, which is helpful for weight loss.

In the prior art, in the cooking process of food materials, the original resistant starch in the food materials is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the food materials is low, and the digestible starch is increased. There is a need in the market today for a cooking method that increases the content of resistant starch in food materials.

Disclosure of Invention

In view of the above, the present disclosure provides a cooking method and apparatus, a pot, and a storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in one aspect, an embodiment of the present application provides a cooking method, including:

when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and cooling the cooked food material in a spray head water spraying manner, so that the starch in the food material is aged and regenerated.

In another aspect, an embodiment of the present application provides a cooking apparatus, including:

the cooking system comprises a determining module and a control module, wherein the determining module is used for determining that a cooking pot enters a specific mode when food containing starch held in the cooking pot is cooked, and the specific mode is used for increasing the content of resistant starch in the cooked food;

a cooking module, configured to perform a cooking process on the food material in the specific mode, where the cooking process at least gelatinizes starch in the food material;

and the cooling module is used for cooling the cooked food materials in a spray head water spraying mode, so that the starch in the food materials is aged and regenerated.

In another aspect, an embodiment of the present application provides a cooking pot, including:

a control panel for detecting a specific cooking operation;

the heating assembly is used for heating the food materials to realize cooking treatment of the food materials;

the spray head water spraying assembly is used for cooling the cooked food;

the control assembly is used for responding to the cooking operation when the food containing starch in the cooking pot is cooked, and determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and controlling the spray head water spraying assembly to cool the cooked food material, so that the starch in the food material is aged and regenerated.

In yet another aspect, embodiments of the present application provide a computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to implement steps in the cooking method.

In the embodiment of the application, the cooking pot is firstly determined to enter a specific mode for improving the content of resistant starch in the cooked food materials, then the food materials are cooked to gelatinize the starch in the food materials, and finally the food materials are cooled by adopting a spray head water spraying mode, so that the starch in the food materials is aged and regenerated. Thus, the gelatinized food material is cooled to allow the food material to age and regenerate, so that resistant starch is generated, and the content of the resistant starch in the food material is increased.

Drawings

Fig. 1 is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

FIG. 2A is a schematic diagram showing the relationship between the retention time of the retrogradation stage of starch and the content of resistant starch according to the present application;

fig. 2B is a schematic flow chart illustrating another cooking method provided in the embodiment of the present application;

fig. 2C is a schematic flow chart illustrating an implementation of another cooking method according to an embodiment of the present application;

fig. 3A is a schematic flow chart illustrating an implementation of another cooking method according to an embodiment of the present application;

fig. 3B is a schematic flow chart illustrating an implementation of another cooking method according to an embodiment of the present application;

fig. 4A is a schematic structural diagram of a cooking pot according to an embodiment of the present application;

FIG. 4B is a schematic diagram illustrating the relationship between the heating temperature and the time at each stage according to the embodiment of the present application;

fig. 4C is a schematic flow chart illustrating an implementation of another cooking method according to an embodiment of the present application;

fig. 5 is a schematic structural diagram of a cooking device according to an embodiment of the present disclosure;

fig. 6A is a schematic structural diagram of a cooking pot according to an embodiment of the present disclosure;

fig. 6B is a schematic structural diagram of another cooking pot provided in the embodiment of the present application;

fig. 6C is a schematic structural diagram of another cooking pot according to an embodiment of the present disclosure;

fig. 6D is a schematic structural diagram of another shower head water spraying assembly provided in the embodiment of the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

It should be understood that some of the embodiments described herein are only for explaining the technical solutions of the present application, and are not intended to limit the technical scope of the present application.

Referring to fig. 1, a cooking method provided in an embodiment of the present application includes:

step S101, when food containing starch and contained in a cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food;

here, step 101 may be implemented by a control component in the cooking pot. Here, the cooking pot may include, but is not limited to, an electric rice cooker, an electric stewpan, an electric pressure cooker, an electric steam cooker, an air fryer, and the like.

Here, the food material may be a staple food or a dish, and the food material containing starch as a main component is considered as a starch-containing food material, i.e., a starch-based food material.

Here, the starch-containing food materials generally include the following:

1) cereals, flour food materials such as rice, rice flour, bean jelly, rice dumpling, rice cake, oatmeal, bread, steamed stuffed bun, dumpling wrapper, wonton wrapper, noodle, pancake, steamed dumpling, corn, cake, biscuit, mala cake, phoenix cake, radish cake, taro cake, etc.;

2) rhizome-type food materials such as potato, taro, sweet potato, lotus root, pumpkin, etc.;

3) legume foodstuffs, peas, mung beans, red beans, and the like;

4) fruits with high starch content, such as bananas, plantains, dates, peaches and the like;

starches can be classified into amylose and amylopectin. Amylose is resistant starch, which is difficult to digest in the intestinal tract because it is difficult to redissolve after aging. The resistant starch can be fermented by the colonic flora to produce Short Chain Fatty Acids (SCFA). The SCFA can inhibit the growth of harmful bacteria and is beneficial to the health of intestinal tracts; and difficulty in digestion is beneficial to losing weight and reducing blood sugar fluctuation.

Here, the specific mode may be one of selectable function modes of the cooking pot, and may also be a default operation mode of the cooking pot.

In some embodiments, the user may select the specific mode by selecting the function mode using a control panel of the cooking pot or a remote control terminal (e.g., a mobile phone), and then the cooking pot enters the specific mode according to the selection of the user. In other embodiments, the cooking pot may also automatically determine whether to enter the specific mode in combination with a reservation process. For example, the control panel is provided with a function key of a sugar control mode or a weight loss mode, the function key is used as a key of a specific mode, and when a user operates the cooking pot, the cooking pot is set to enter the specific mode by selecting the function key of the sugar control mode. For another example, the user "starts the weight-losing mode" through the voice, so that the cooking pot enters the specific mode. For another example, the user may set the cooking pot on the mobile phone to enter the specific mode, and then the mobile phone sends the cooking instruction for instructing the cooking pot to enter the specific mode to the cooking pot, and the cooking pot responds to the cooking instruction to enter the specific mode. In implementation, a person skilled in the art may select a suitable determination manner for entering a specific mode according to actual situations, which is not limited in the embodiment of the present application.

In the implementation process, the food materials and the water in the cooking pot are separated from each other, and partial starch in the food materials can be removed in a flushing mode, so that the aims of reducing the starch intake and improving the content of resistant starch are fulfilled.

Step S102, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

the cooking process here includes cooking and frying.

Here, the heating may be intermittent. For example, heating is required when a water level rise is to be achieved; and stopping heating when the water level falls back. The distance between the water level in the pan and the edible material is more suitable, and when the water in the pan is less, the distance is more far away from the edible material, and the effect of scouring the edible material can not be played. Therefore, in the implementation process, firstly, the gelatinization and the washing of the food materials are realized by controlling the water level in the pot through keeping the position of the food materials in the pot unchanged, and secondly, the position of the food materials away from water is controlled along with the change of the water level. For example, when the food material is in the specific mode, the amount of water in the added pot is appropriate, that is, the water level at the bottom of the cooking pot needs to reach a certain scale, so that the water level can reach the food material when the food material is boiled and fallen back, and the effects of pasting and washing the food material are achieved. In other embodiments, water can be supplemented into the cooker through the water tank so as to maintain a certain water level. In other embodiments, when the food material is heated, the water amount in the pot can be gradually reduced, so that the water amount can be continuously reduced through the moving device in the pot to enable the food material to be close to or attached to the water in the pot, and then the water in the cooking pot is continuously alternately boiled and falls back through intermittent heating, so that starch gelatinization in the food material and washing of the surface starch of the food material are realized.

Starch granules swell, crack, and eventually form a uniform paste called gelatinization (gelatinization) when heated in water (typically 60 to 80 degrees celsius (c)). The starch grains absorb water and expand in the gelatinization process, and can reach 50-100 times of the original volume. In other words, the gelatinization process of starch is: heating to destroy the molecular hydrogen bonds of starch in food materials, allowing water to enter microcrystalline bundles, dispersing the association state among starch molecules, and making the starch molecules lose the original orientation arrangement and become a disordered state, i.e. the hydrogen bonds among the molecules in an ordered state (crystalline state) and an unordered state (amorphous state) in starch granules are broken, and dispersed in water to form a colloidal solution.

In some embodiments, when the food material and the water in the cooking pot are separated from each other, the cooking the food material in the specific mode includes: in the specific mode, water in the cooking pot is continuously and alternately boiled and falls back through heating, so that starch gelatinization in the food materials and washing of surface starch of the food materials are realized.

And S103, cooling the cooked food material in a spray head water spraying manner, so that the starch in the food material is aged and regenerated.

The nature of starch retrogradation is that gelatinized starch molecular chains are reoriented from a disordered state to be parallel and bonded together by hydrogen bonds to form a water-insoluble crystal structure. The principle of gelatinized starch retrogradation is that after the temperature of gelatinized starch solution is reduced to a certain degree, molecular chains are attracted together by hydrogen bonds due to the reduction of molecular thermal motion energy and are rearranged in order to form crystals. The gelatinized starch is at a lower temperature, the broken starch molecule hydrogen bonds after gelatinization are recombined, the molecules become an orderly arranged structure again, the reaction is the aging and retrogradation of the food materials, and the starch after aging and retrogradation becomes resistant starch.

The spray head water spraying assembly can be composed of a water pump, a water tank, a water pipe and a spray head. The water pump is arranged on a cover of the cooking pot, when the food is cooled, water is fed into the spray head from the water tank through the water pump, and the water is dispersed to the food through the spray head structure to be cooled, so that starch in the food is aged and regenerated.

Fig. 2A is a schematic diagram of a relationship between a retention time of a retrogradation stage of starch and a content of resistant starch provided in an embodiment of the present application, as shown in fig. 2A, an abscissa axis is a time axis 201, and an ordinate axis is a content 202 of resistant starch. As can be seen from FIG. 2A, in the time period of 0-t, the food materials with different resistant starch contents can be obtained by controlling the time. The content of the food resistant starch is increased linearly with the increase of time within 0-t time; when the time is more than t, the content of the resistant starch in the food material is kept unchanged.

The embodiment of the application provides a cooking pot firstly, which comprises a heating assembly, a cooking cavity and a sugar draining kettle, wherein the cooking cavity is used for placing water required by cooking, and the sugar draining kettle is used for separating food materials from water; the heating assembly is used for heating water to enable the water temperature to be quickly increased to the boiling point so as to steam food materials.

An embodiment of the present application provides a cooking method, shown in fig. 2B, including:

step S201, when food containing starch and contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food;

step S202, in the first stage, heating the water in the cooking pot to the boiling point;

here, the heating assembly of the cooking pot may be set to the maximum power, the water for cooking the food material is rapidly heated up to the boiling point, and the boiling of the water is maintained in the first stage, and the food material may be cooked.

Step S203, in a second stage after the first stage, continuously and alternately boiling and dropping water in the cooking pot through intermittent heating so as to realize starch gelatinization in the food materials and washing of starch on the surface of the food materials;

the heating is intermittent in the second stage after the first stage, the power of the heating component is set to be the maximum during heating, the water level in the cooking cavity is heated to rise, and the power of the heating component is reduced after a period of time to heat the water in the cooking cavity to fall back. The water level of cooking pot utensil bottom needs to reach certain scale to when constantly boiling fall back, the water level can reach the edible material position and play the effect of wasing away edible material. The method comprises the steps of enabling water in a cooking pot to continuously and alternately boil and fall back through intermittent heating, so that starch gelatinization in food materials and washing of surface starch of the food materials are achieved.

Step S204, in the third stage, cooling the cooked food material by adopting a spray head water spraying mode;

in the third stage, a spray head water spraying mode is adopted to enable the temperature to reach the aging and regeneration temperature condition. For example, the temperature of the food material can be reduced to about 25 ℃ (room temperature) by spraying water through a spray head. The spray head water spraying assembly can be composed of a water pump, a water tank, a water pipe and a spray head. The water pump is arranged on a cover of the cooking pot, when the food material is cooled, water is fed into the spray head from the water tank through the water pump, and the water is dispersed to the food material through the spray head structure to be cooled.

Step S205, in a fourth stage after the third stage, maintaining the cooling treatment, so that the starch in the food material is aged and retrograded.

A fourth stage of maintaining the temperature of the cooked food material below the cooled temperature value for a specific period of time, such that the starch in the food material is retrograded. The retrogradation of the starch is continuously carried out, and the gelatinized starch is gradually converted into resistant starch. The time for maintaining can be set according to different requirements of users on the content of the resistant starch. The relationship between the time of the fourth stage and the content of resistant starch in the finally obtained food material is shown in fig. 2A, and the content of resistant starch in the food material can be controlled by controlling the time.

In the embodiment of the application, at first with eating material and cooking pot normal water alternate segregation accomplish the cooking, then it is right with shower nozzle trickle mode the food material after the culinary art is handled carries out cooling treatment, last maintenance cooling treatment makes starch in the food material is ageing to be revived. Therefore, the content of the resistant starch in the food material can be controlled by controlling the time of the cooling maintenance in the cooling maintenance stage, and different requirements of users on the content of the resistant starch are met.

Referring to fig. 2C, a cooking method provided in an embodiment of the present application includes:

step S211, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food;

step S212, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

step S213, cooling the cooked food material by adopting a spray head water spraying mode;

step S214, detecting the temperature of the cooled food material;

the temperature of the food material after cooling treatment is detected by using a temperature detection assembly in the pot. The temperature detection assembly can be arranged at the top of the pot and also can be arranged at the bottom of the pot and other positions in the pot.

Step S215, if the temperature of the food material is higher than a first temperature value, continuing cooling the cooked food material in a spray head water spraying manner until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material.

The first temperature value is the lower limit of the gelatinization temperature range of the food materials, and if the temperature is higher than the lower limit of the first temperature value, the starch in the food materials cannot be aged and retrograded. If the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, the control assembly controls the spray assembly to continuously cool the food material after cooking treatment in a spray head water spraying mode until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated. As shown in table 1 below, the temperature value of the cooled food material cannot be higher than the lowest gelatinization temperature according to the gelatinization temperature requirements of different food materials. For example: in Table 1, the lower limit of the gelatinization temperature of the corn is 62 ℃, the upper limit of the gelatinization temperature of the corn is 72 ℃, and the lower limit of the gelatinization temperature of the rice is 68 ℃, and the upper limit of the gelatinization temperature of the rice is 78 ℃.

TABLE 1 gelatinization temperature of starch

Starch	Gelatinization temperature range	Starch	Gelatinization temperature range
				Corn (corn)	62-67-72	Rice	68-74-78
Potato	56-62-67	Glutinous sorghum	68-70-74
				Wheat (Triticum aestivum L.)	58-61-64	Sago rice	60-66-72
Cassava	58-65-70	Kudzu root	62-66-70
				Waxy corn	63-68-72	Sweet potato	58-65-72
(sorghum)	68-74-78	High amylose corn	67-80-92

In the embodiment of the application, the temperature of the food material needs to be detected by using the temperature detection assembly in the food material cooling stage, and starch aging and retrogradation in the food material can be realized only when the temperature of the food material is smaller than the lower limit of the gelatinization temperature range of the food material. Therefore, in the food material cooling stage, the shower nozzle is controlled to spray water for cooling by detecting the temperature, so that the water consumption of the shower nozzle can be accurately controlled, and the starch in the food material can be aged and regenerated.

Referring to fig. 3A, a cooking method provided in an embodiment of the present application includes:

step S301, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food;

step S302, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

here, the starch in the food material may be semi-gelatinized, i.e., the food material is cooked to be half-cooked, or the starch in the food material may be completely gelatinized, i.e., the food material is already cooked to be cooked.

Step S303, cooling the cooked food material in a spray head water spraying manner to age and regenerate starch in the food material;

step S304, reheating the cooled food material to make the temperature of the food material suitable for eating.

When the food material is cooked well in the cooking stage, the user can set the temperature of the food material suitable for the user to eat according to the eating requirement. The residual water of the food materials is flushed through the bottom of the heating cooking pot to generate steam, so that the food materials which generate resistant starch through cooling are reheated, and the original taste and temperature of the food materials are recovered.

When the food materials are cooked to be half-cooked in the cooking stage, the food materials are required to be heated in the reheating stage, so that the food materials are cooked to be cooked, and the eating requirements of users are met.

In the embodiment of the present application, how to perform reheating treatment on the cooled food material is mainly described. The user can set a reheating temperature value according to the temperature requirement of the food material, and the food material which is cooled to generate the resistant starch is reheated, so that the original taste and temperature of the food material are restored.

Referring to fig. 3B, a cooking method provided in an embodiment of the present application includes:

step S311, when the food containing starch in the cooking pot is cooked, determining that the cooking pot enters a specific mode, wherein the specific mode is used for improving the content of resistant starch in the cooked food;

step S312, in the specific mode, cooking the food material, wherein the cooking at least gelatinizes starch in the food material;

step 313, cooling the cooked food material in a spray head water spraying manner to age and regenerate starch in the food material;

step S314, reheating the cooled food material;

the cooled food material can be directly eaten, but the cooled food material is subjected to reheating treatment in order to meet the requirements of different users.

Step S315, detecting the temperature of the food material after reheating treatment;

and detecting the temperature of the food material subjected to the reheating treatment by using a temperature detection assembly.

Step S316, if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The second temperature value is a default heating temperature value or a set temperature value, and because most of the resistant starch is reduced into gelatinized starch and only a small part of the resistant starch is not reduced under the condition of sufficient reheating temperature and time, the reheating energy (determined by the heating temperature and time length) is less than the energy of primary cooking, and the sugar control effect can be achieved. The default second temperature value is generally smaller than the minimum gelatinization temperature, and as shown in table 1 above, the reheating temperature value is preferably not higher than the minimum gelatinization temperature according to the gelatinization temperature requirements of different food materials. The user can also set a temperature value according to needs, and the food materials meeting the needs are obtained after reheating.

In the embodiment of the application, the reheating temperature is set in the reheating stage, and the temperature detection assembly is used for detecting whether the temperature of the food material meets the temperature setting requirement in the reheating process. Therefore, the effect of meeting the requirement of a user on the temperature of the reheated food material is achieved while the resistant starch of the reheated food material is prevented from losing.

Fig. 4A is a schematic view of a composition structure of a cooking pot according to an embodiment of the present application, and as shown in fig. 4A, the cooking pot includes:

the water pump 401 is arranged on a cover of the cooking pot and used for realizing water cooling by using a water injection cooling method; a water tank 402 disposed at a side of the cooking pot for supplying water to the water pump; a water pipe 403 for injecting water into the delay pipe to supply water to the spray head when the water pump pumps water out of the water tank; a spray head 404 for dispersing water onto the food material using a spray head structure; a sugar dropping kettle 405 hung on the cooking cavity for containing rice or rice therein while serving as a water-proof function below; a cooking chamber 406 for installing a sugar draining kettle and placing water; a heating module 407 for heating the water in the cooking chamber.

Fig. 4B is a schematic diagram of a relationship between time and heating temperature at each stage in the embodiment of the present application, and as shown in fig. 4B, an abscissa axis is a time axis, and an ordinate axis is a temperature axis, where the time axis includes: a first stage 411, a second stage 412, a third stage 413, a fourth stage 414, and a fifth stage 415, wherein:

in the first stage 411, the control component increases the power of the heating component in a short time, so that the temperature is rapidly increased from 25 ℃ to 100 ℃ to complete rapid heating of the food material;

in the second stage 412, the control component gelatinizes the starch in the food material by adjusting the power of the heating component to maintain the temperature at 100 ℃ for a period of time;

in the third stage 413, the control component controls the spray head water spraying component to spray water to the food material, the temperature is rapidly reduced from 100 ℃ to 25 ℃, and the rapid cooling of the food material is completed;

a fourth stage 414, in which the control component controls the temperature of the food material to be kept at 25 ℃ for a period of time, so that the starch in the food material is aged and regenerated;

in a fifth stage 415, the control component reheats the food material by adjusting the power of the heating component, so that the temperature of the food material is suitable for eating.

An embodiment of the application provides a cooking method, taking rice as an example, as a food material for cooking, as shown in fig. 4C, the method includes:

step 401, heating water at the bottom of a cooking cavity by using a heating module to enable the water temperature to rise rapidly to boil, and obtaining pre-heated rice;

in step 401, the water temperature changes with time as shown in FIG. 4B in a first stage, where the water temperature rapidly rises to boiling as shown in FIG. 4B. The rice is placed in a sugar dropping kettle 405 shown in fig. 4A, the heating water temperature is rapidly increased to boiling, namely, increased to 100 ℃ in a short time by using a heating module 407 shown in fig. 4A, a temperature sensor is arranged in front of a cooking cavity and the heating module, and when the temperature sensor detects that the temperature reaches 100 ℃, the water is determined to be boiled.

Step 402, keeping the water boiling by using a heating module, and washing off starch on the surface of the preheated rice to obtain gelatinized rice without starch on the surface;

in step 402, the water temperature changes with time in the second stage as shown in FIG. 4B, the boiling time is kept for 8-10min, and the boiled water is kept at this stage to obtain cooked rice. The heating can be intermittent, the water level is raised when the heating is carried out, and the water level falls when the heating is stopped. The water level of the bottom of the cooking pot needs to reach a certain scale, so that when the water level is continuously boiled and falls back, the washing effect is realized, and the starch on the surface of the rice grains can be washed away. Gelatinization, which refers to gelatinization of starch, is to mix starch in water and heat it to a certain temperature, then the starch granules swell and collapse to form a viscous and uniform transparent paste solution. The gelatinized starch is more palatable in the aspects of viscosity, strength, toughness and the like, and is easier to be hydrolyzed by amylase, so the gelatinized starch is more beneficial to the digestion and absorption of a human body. The water is kept boiling for a certain period of time by using the heating module, and the starch on the surface of the preheated rice is washed off, so that gelatinized rice without starch on the surface can be obtained.

Step 403, injecting water into the gelatinized rice without starch on the surface by using a water pump to obtain cooled rice;

in step 403, the temperature of the food material changes with time in the third stage shown in fig. 4B, and normal temperature water, which is put into the water tank in advance by the user, is injected into gelatinized rice without starch on the surface by using the water pump 401 shown in fig. 4A and the water pump to perform water injection cooling. And (5) injecting water into the water pump for cooling to reduce the temperature of the rice to about 25 ℃ (normal temperature) so as to reach the temperature condition of aging and retrogradation. The water pump 401 is arranged on a cover of a cooking pot, when food materials are cooled, water is injected into the spray head 404 from the water tank 402 through the water pipe 403 through the water pump 401 and is dispersed to the food materials through the spray head structure for cooling treatment, wherein the water pump flow is 20-200mL/min, the water cooling time is 2-10min, and the total water consumption (the product of the water pump flow and the water cooling time) is 200-400 mL. After injecting water at normal temperature, the cooled rice is obtained.

Step 404, maintaining the temperature of the cooled rice for a period of time to obtain low-sugar rice;

in step 404, the temperature of the cooked rice is changed with time as shown in the fourth stage of fig. 4B, and the temperature of the cooled cooked rice is maintained for a period of time, so that the retrogradation of the starch is continuously performed, and the gelatinized starch is gradually converted into resistant starch. The relationship between the water cooling temperature maintaining time and the content of the resistant starch of the finally obtained low-sugar rice is shown in fig. 2A, and the low-sugar rice with different content of the resistant starch can be obtained by controlling the water cooling temperature maintaining time according to different requirements of users on the resistant starch within 0-t (the range of t is 0.5h-1 h).

And 405, heating the residual water on the bottom of the washed rice grains to generate steam, and reheating the low-sugar rice to obtain the low-sugar rice with original taste and temperature.

In step 405, the temperature of the cooked rice changes with time as shown in fig. 4B, and in the fifth stage, steam is generated by heating the water left in the bottom washing rice grains, so that the cooked rice which is cooled to generate new resistant starch is reheated to restore the original taste and temperature of the cooked rice.

According to the embodiment of the application, the rice is cooked by separating rice from water, the water pump is used for injecting water for cooling to obtain the low-sugar rice with different resistant starch contents, and the low-sugar rice with the original taste and temperature is obtained by heating the low-sugar rice again. Therefore, the cooked rice has higher content of resistant starch, and is more suitable for people with hyperglycemia and people who want to lose weight and be healthy.

Based on the foregoing embodiments, the present application provides a cooking apparatus, which includes units and modules included in the units, and can be implemented by a processor in a cooking pot; of course, it may also be implemented by logic circuitry; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 5 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and as shown in fig. 5, the cooking apparatus 500 includes a determining module 510, a cooking module 520, and a cooling module 530, where:

a determining module 510, configured to determine that a cooking pot enters a specific mode when cooking food materials containing starch and held in the cooking pot, where the specific mode is used to increase the content of resistant starch in the cooked food materials;

a cooking module 520, configured to perform a cooking process on the food material in the specific mode, where the cooking process at least gelatinizes starch in the food material;

and the cooling module 530 is used for cooling the cooked food material in a spray head water spraying manner, so that the starch in the food material is aged and regenerated.

In some embodiments, the food material and the water in the cooking pot are separated from each other, and the cooking module is configured to, in the specific mode, make the water in the cooking pot continuously and alternately boil and fall back by heating, so as to achieve gelatinization of starch in the food material and washing of surface starch of the food material.

In some embodiments, the food material is separated from water in the cooking pot, and the cooking module comprises a first heating submodule and an intermittent heating submodule, wherein the first heating submodule is used for heating the water in the cooking pot to boil in a first stage; the intermittent heating submodule is used for enabling water in the cooking pot to be continuously and alternately boiled and fall back through intermittent heating in a second stage after the first stage so as to achieve gelatinization of starch in the food materials and washing of surface starch of the food materials.

In some embodiments, the cooling module includes a water spraying submodule and a maintaining submodule, wherein the water spraying submodule is configured to perform cooling processing on the food material after cooking processing by adopting a spray head water spraying manner in a third stage; the maintaining submodule is used for maintaining the cooling treatment in a fourth stage after the third stage, so that the starch in the food material is aged and regenerated.

In some embodiments, the cooling module includes a first cooling sub-module, a temperature detection sub-module, and a second cooling sub-module, wherein:

the first cooling submodule is used for cooling the cooked food material in a spray head water spraying mode;

the temperature detection submodule is used for detecting the temperature of the cooled food material;

and the second cooling submodule is used for continuing cooling the cooked food material in a spray head water spraying mode if the temperature of the food material is higher than a first temperature value, and aging and regenerating starch in the food material until the temperature of the food material is lower than the first temperature value, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material.

In some embodiments, the cooking apparatus further comprises a reheating module, configured to reheat the cooled food material so that the temperature of the food material is suitable for eating.

In some embodiments, the reheating module further comprises a second heating module, a temperature detection sub-module and a third heating module, wherein the first heating module is used for reheating the cooled food material; the temperature detection submodule is used for detecting the temperature of the food material subjected to the reheating treatment; the third heating submodule is used for continuing to heat the food material if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The embodiment of the present application provides a cooking pot, and fig. 6A is the schematic diagram of the composition structure of the cooking pot that the embodiment of the present application provides, as shown in fig. 6A, cooking pot 600 includes operation control panel 601, heating element 602, shower nozzle water spraying component 603 and control assembly 604, wherein:

the control panel 601 is used for detecting specific cooking operations;

the heating assembly 602 is configured to heat the food material to achieve cooking of the food material;

the nozzle water spraying assembly 603 is used for cooling the cooked food;

the control component 604 is configured to respond to the cooking operation when cooking the food material containing starch held in the cooking pot, and determine that the cooking pot enters a specific mode, where the specific mode is used to increase the content of resistant starch in the cooked food material; in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material; and controlling the spray head water spraying assembly to cool the cooked food material, so that the starch in the food material is aged and regenerated.

The embodiment of the present application provides a cooking pot, as shown in fig. 6B, cooking pot 600 still wraps sugar drain cauldron 605, wherein:

the sugar draining kettle 605 is used for separating the food materials from the water in the cooking pot;

the control component 604 is further configured to control the heating component to heat in the specific mode, so that the water in the cooking pot is continuously and alternately boiled and falls back, and starch gelatinization in the food material and washing of surface starch of the food material are realized.

The embodiment of the application provides a cooking pot, as shown in fig. 6C, cooking pot 600 still wraps temperature-detecting component 606, wherein:

the temperature detection component 606 is configured to detect the temperature of the water to obtain a water temperature value;

is also used for detecting the temperature of the food material;

the control component is also used for controlling the heating component to heat according to the water temperature value so that the water in the cooking pot is heated to boiling; and in the second stage after the first stage, the control component is used for controlling the heating component to intermittently heat according to the water temperature value, so that the water in the cooking pot is continuously and alternately boiled and falls back, and starch gelatinization in the food materials and washing of surface starch of the food materials are realized.

The food material cooling device is also used for cooling the cooked food material in a spray head water spraying manner in the third stage; in a fourth stage, following the third stage, the control assembly is configured to maintain the cooling process such that starch in the food material is retrograded.

And the heating assembly is also used for controlling the heating assembly to carry out reheating treatment on the cooled food material, so that the temperature of the food material is suitable for eating.

The food cooling device is also used for controlling the spray head water spraying assembly to cool the cooked food; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling a spray head water spraying assembly to continuously cool the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material;

the food material cooling device is also used for carrying out reheating treatment on the cooled food material; the temperature detection assembly detects the temperature of the food material subjected to the reheating treatment; if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

The embodiment of the present application provides a shower nozzle water spray assembly 603, as shown in fig. 6D, the shower nozzle water spray assembly 603 includes a water tank 613, a water pump 623, a water pipe 633 and a shower nozzle 634, wherein:

the water tank 613 is used for supplying water to the water pump;

the water pump 623 is used for pumping out water in the water tank;

the water pipe 633 is used for connecting the water tank and the spray head;

the spray nozzle 634 is used for spraying the water provided by the water pump through the water pipe onto the food material.

It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a standalone product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cookware to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Accordingly, embodiments of the present application provide a computer-readable storage medium, on which one or more programs are stored, the one or more programs being executable by one or more processors to implement the steps in the cooking method provided by the above embodiments.

Here, it should be noted that: the above description of the storage medium and pot embodiments is similar to the description of the above method embodiments, with similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and the pot of the present application, please refer to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed cookware and the method can be realized in other ways. The above-described embodiments of the cookware are merely schematic, for example, the division of the units is only a logic function division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program code, such as removable storage devices, read-only memories, magnetic or optical disks, etc. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cookware to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The above description is only an example of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and all the changes or substitutions should be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A method of cooking, the method comprising:

when food containing starch contained in a cooking pot is cooked, the cooking pot is determined to enter a specific mode, and the specific mode is used for improving the content of resistant starch in the cooked food;

in the specific mode, performing a cooking treatment on the food material, wherein the cooking treatment at least gelatinizes starch in the food material;

and cooling the cooked food material in a spray head water spraying manner, so that the starch in the food material is aged and regenerated.

2. The method of claim 1, wherein the food material is separated from water in the cooking pot, and the cooking of the food material in the specific mode comprises:

in the specific mode, water in the cooking pot is continuously and alternately boiled and falls back through heating, so that starch gelatinization in the food materials and washing of surface starch of the food materials are realized.

3. The method of claim 2, wherein in the specific mode, the step of causing water in the cooking pot to continuously boil and fall back by heating to flush the surface starch of the food material comprises:

in the first stage, the water in the cooking pot is heated to the boiling point through heating;

and in the second stage after the first stage, the water in the cooking pot is continuously and alternately boiled and dropped back through intermittent heating so as to realize starch gelatinization in the food materials and washing of the surface starch of the food materials.

4. The method of claim 1, wherein the cooling the cooked food material by spraying water through a spray head to age and regenerate starch in the food material comprises:

in the third stage, cooling the cooked food material by adopting a spray head water spraying mode;

in a fourth stage, subsequent to the third stage, maintaining the cooling treatment such that starch in the foodstuff is retrograded.

5. The method of claim 1, wherein the cooling the cooking-treated food material by spraying water through a spray head, so that the retrogradation of starch in the food material comprises:

cooling the cooked food material by adopting a spray head water spraying mode;

detecting the temperature of the cooled food material;

if the temperature of the food material is higher than a first temperature value, continuously cooling the cooked food material in a spray head water spraying mode until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material.

6. The method of claim 1, further comprising:

and carrying out reheating treatment on the cooled food material to ensure that the temperature of the food material is suitable for eating.

7. The method of claim 6, wherein the reheating the cooled food material to a suitable temperature comprises:

carrying out reheating treatment on the cooled food material;

detecting the temperature of the food material subjected to the reheating treatment;

if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

8. A cooking device, characterized in that it comprises:

9. A cooking pot, characterized in that, the pot includes:

a control panel for detecting a specific cooking operation;

the spray head water spraying assembly is used for cooling the cooked food;

10. The cookware of claim 9, further comprising:

the sugar draining kettle is used for separating the food materials from the water in the cooking pot;

the control assembly is further used for controlling the heating assembly to heat in the specific mode, so that water in the cooking pot is continuously and alternately boiled and falls back, and starch gelatinization in the food materials and washing of surface starch of the food materials are achieved.

11. The cookware of claim 9, further comprising:

the temperature detection assembly is used for detecting the temperature of the water to obtain a water temperature value;

12. The cookware of claim 11, wherein the temperature detection assembly is further configured to detect a temperature of the food material;

the control assembly is also used for controlling the spray head water spraying assembly to cool the cooked food material; if the temperature detection assembly detects that the temperature of the food material is higher than a first temperature value, controlling a spray head water spraying assembly to continuously cool the cooked food material until the temperature of the food material is lower than the first temperature value, so that starch in the food material is aged and regenerated, wherein the first temperature value is the lower limit of the gelatinization temperature range of the food material;

the control assembly is also used for carrying out reheating treatment on the cooled food material; the temperature detection assembly detects the temperature of the food material subjected to the reheating treatment; if the temperature of the food material subjected to the reheating treatment is lower than a second temperature value, continuing to heat the food material until the temperature of the food material is higher than the second temperature value; wherein the second temperature value is a default heating temperature value or a set temperature value.

13. The pot as claimed in claim 9, wherein the nozzle spraying assembly comprises a water tank, a water pump, a water pipe and a nozzle, wherein:

the water tank is used for providing water for the water pump;

the water pump is used for pumping out water in the water tank;

the water pipe is used for connecting the water tank and the spray head;

the spray head is used for spraying the water provided by the water pump through the water pipe onto the food material.

14. A computer storage medium having one or more programs stored thereon that are executable by one or more processors to implement the steps in the cooking method of any one of claims 1 to 7.