WO2011046268A1

WO2011046268A1 - Cooked state monitoring system and method

Info

Publication number: WO2011046268A1
Application number: PCT/KR2010/000847
Authority: WO
Inventors: 이상원; 정성민
Original assignee: Lee Sang Won; Jung Seong Min
Priority date: 2009-10-14
Filing date: 2010-02-11
Publication date: 2011-04-21
Also published as: KR20110040387A

Abstract

Disclosed are a cooked state monitoring system and method. A cooked state monitoring system and method according to the present invention, for monitoring the cooked state of food, include a vibration sensing unit, a cooking completed determining unit, and a signal output unit. When a cooking vessel is heated, vibrations caused by bubbles emitted from the food inside the cooking vessel vibrate the cooking vessel, and the vibrations of the cooking vessel are transmitted to a rigid body, whereby the vibration sensing unit senses the vibrations from the cooking vessel thus transferred through the rigid body. Also, the cooking completed determining unit calculates an average vibration value from measurements taken at preset time intervals and determines that cooking is completed when the average vibration value reaches a preset value, and the signal output unit outputs a cooking completed signal when the cooking completed determining unit determines that cooking is completed. Through this configuration, heating can be discontinued precisely at the point of completion for cooking food to prevent cases in which heating is discontinued before food has been completely cooked and the occurrence of accidents caused by overheating where heating is continued after food has been completely cooked.

Description

Cooking condition monitoring system and method

The present invention relates to a monitoring system and method, and more particularly to a system and method for monitoring the cooking state of food.

When a user cooks food using a cooking apparatus such as a conventional gas range, an electric range, or a hot plate, the user must monitor the cooking state of the food being always heated and being positioned around the cooking apparatus.

However, most users prepare another food while heating the food, or roughly calculate when the food is finished cooking and do other tasks away from the cooking device until the cooking is completed, so that the user always It can be said that monitoring the cooking state is practically impossible.

This behavior of a user who heats food and performs other tasks at the same time, if the user focuses on what he is currently doing, forgets that the food is being heated, the food spills out of the cooking vessel, or largely. It may cause a safety accident such as a fire.

That is, using a conventional cooking apparatus, because the user must constantly monitor the cooking state of the food being heated in order to completely prevent the safety accident, there is a problem that restrains the user's behavior, so that the user is different from the food cooking at the same time There is a need for the development of a system that can monitor the status of food cooking at all times in order to perform tasks.

The present invention has been made in order to solve such a conventional problem, it is an object to prevent the safety accident by stopping the heating by accurately determining the completion time of cooking of the food.

In order to achieve the above object, a cooking state monitoring system and method according to the present invention includes a vibration sensing unit, a cooking completion determination unit, and a signal output unit.

The vibration detecting unit detects the vibration transmitted from the cooking vessel through the rigid body, the cooking completion determining unit calculates the vibration average value for a predetermined time interval, and determines that the cooking completion state when the vibration average value reaches a preset criterion, The signal output unit outputs a cooking completion signal when the cooking completion determination unit determines that the cooking is completed.

Due to this configuration, it is possible to stop the heating at the time of the completion of cooking of the correct food, when the heating is stopped before the cooking of food is completed, or when the heating is maintained even after the cooking of food is completed, an accident occurs due to overheating Can be prevented.

In addition, since the vibration average value is used, the cooking completion state may not be misjudged from the vibration caused by the impact applied from the outside.

The cooking completion determination unit may generate a cooking completion signal when the vibration average value reaches a preset initial reference according to the number of cooking vessels when the cooking vessels are simultaneously heated.

Thus, even when cooking two or more foods at the same time, it is possible to stop the heating by accurately detecting the completion time of the cooking of each food, it is possible for the user to facilitate the cooking of a plurality of foods.

In addition, when the number of cooking vessels being heated changes, the cooking completion determining unit may generate a cooking completion signal when the vibration average value calculated after the change of the number of cooking vessels reaches a reset standard according to the number of cooking vessels being heated. Can be.

Therefore, even when the number of cooking vessels being heated is reduced or increased, the cooking completion time of each food item may be accurately sensed to stop the heating.

In addition, the cooking state monitoring system according to the present invention may further include a communication unit for transmitting a cooking completion signal to an external communication terminal.

As a result, even if the user is away from the cooking apparatus for cooking food or does not care whether the cooking is completed continuously, the user may be informed that the cooking is completed, so that the user may perform food cooking and other tasks in parallel. Can be.

In addition, an invention is disclosed in which the system is implemented in the form of a method.

According to the present invention, it is possible to stop the heating at the completion of cooking of the correct food, so that the heating is stopped before the cooking of the food is completed, or the heating is maintained even after the cooking of the food is completed, and an accident occurs due to overheating. It can be prevented.

In addition, even when two or more foods are cooked at the same time, the completion of cooking of each food may be accurately sensed to stop the heating.

1 is a block diagram schematically showing an embodiment of a cooking state monitoring system configuration according to the present invention.

2 is a view showing an embodiment of a cooking apparatus to which a cooking state monitoring system according to the present invention is applied;

3 is a graph showing a vibration average value.

4 is a flowchart showing an embodiment of a cooking state monitoring method according to the present invention;

Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings. In order to more clearly understand the present invention, the same reference numerals are used for the same components in different drawings.

1 is a block diagram schematically showing an embodiment of a cooking state monitoring system 100 according to the present invention, Figure 2 is an embodiment of a cooking apparatus to which the cooking state monitoring system 100 according to the present invention is applied The figure shown.

The cooking state monitoring system 100 includes a vibration sensing unit 110, a cooking completion determination unit 120, a signal output unit 130, and a communication unit 140.

The vibration detector 110 detects the vibration transmitted from the cooking vessel 10 by using the vibration detection sensor.

An acceleration sensor may be used as the vibration detection sensor, and the vibration detection sensor may be installed to contact the rigid body 20 (corresponding to the cooking device) that supports the cooking container 10 as shown in FIG. 2. 110 is a vibration transmitted through the rigid body 20 from the cooking vessel 10 heated by the cooking apparatus (when the cooking vessel 10 is heated, food is boiled to produce bubbles, the vibration is generated by such bubbles Generated) can be detected using a vibration sensor.

The cooking completion determination unit 120 calculates a vibration average value for a preset time interval by using the vibration detection signal input from the vibration detection unit 110, and returns to a cooking completion state when the vibration average value reaches a preset criterion. Judging, and generates a cooking completion signal.

The vibration detection signal is read from the microprocessor by an analog-to-digital converter (ADC), in which case it is common to specify the level of analog in 8-bit (256) or 10-bit (1024) steps.

By checking the average value of vibration in the microprocessor, the energy reaching the preset criteria can be observed.

3 is a graph illustrating an average value of vibration. In the graph of FIG. 3, an average value of vibration is expressed as energy. The average value of vibration generated for 5 seconds is calculated by setting the time interval to 5 seconds, and the peak value is set as the peak value. After that, it was connected by wire (it may be set at a time interval other than 5 seconds).

The preset criterion may be in the form of an accurate value of the vibration average value or in the form of a change amount in which the current vibration average value is changed compared to the immediately previous vibration average value, and the cooking completion determination unit 120 may determine the vibration average value and the preset criteria as described above. In comparison, the cooking completion state can be determined.

For example, in the graph of FIG. 3, when the preset criterion is an energy value (vibration average value) of 0.9, which is an accurate value, it may be determined that cooking is completed at 300 seconds reaching 0.9, and the preset criterion is 0.1, which is a change amount In one case, since the energy change amount is 0.1 or more between 295 seconds and 300 seconds, it may be determined that cooking is completed at the current vibration average value of 300 seconds.

Due to the cooking completion determination method as described above, it is possible to prevent the cooking completion determination unit 120 from recognizing the unspecified vibration due to the impact applied from the outside as the vibration caused by the bubbles generated by the food boil.

In addition, the cooking completion determination unit 120 may generate a cooking completion signal when the plurality of cooking vessels 10 are heated at the same time, when the vibration average value reaches a predetermined initial reference according to the number of cooking vessels 10. have.

In this case, the initial standard refers to a standard set corresponding to the number of cooking containers 10.

For example, if three cooking vessels A, B, and C are simultaneously heated, the initial reference is the reference for one cooking vessel A, B, or C (value 0.9, or change amount 0.1), two cooking vessels (AB). , BC, AC), the standard (value 1.8, or 0.2 amount of change), and the criteria (value 2.7, or 0.3 amount of change) for three cooking vessels (ABC) are collectively.

The reason why the initial reference is set as described above is that when the number of cooking vessels 10 in the cooking completion state increases, the frequency overlaps by the increasing number so that a larger energy is measured.

The plurality of cooking vessels 10 exhibits different vibration characteristics due to the characteristics of each of the cooking vessels 10 and the influence of food to be cooked. The generated vibrations cause different characteristics (eg, resonant frequencies) according to these vibration characteristics in the frequency domain.

For this reason, even if the foods in several cooking container 10 boil at the same time and energy overlaps and increases, it is possible to grasp the number of containers of food food boiling from the number of vibration frequencies from which a characteristic differs.

In addition, the tendency of the acceleration pattern detected by the cooking apparatus is also affected by the shape of the cooking vessel 10 and the food contained in the cooking vessel 10. The corresponding feature points are stored in a memory means (not shown) in the cooking apparatus. In addition to simple energy size comparisons, boiling can be confirmed through pattern matching.

For example, if 'Food 1' is 'Ramen', then enter the system 'Food 1 = Ramen' (or if the user knows that 'Food 1' is 'Ramen') and record the pattern. 'Or' Food 1 'is boiling "can be output.

The feature point may be an acceleration signal itself, but may be a representative frequency value, a dispersion value, and a slope for each section after curve fitting for memory efficiency. Since pattern matching itself is obvious to those skilled in the art, a detailed description thereof will be omitted.

The pattern recording function may be useful when the user cooks a predetermined bowl with a predetermined bowl. If the user does not need the pattern recording function by cooking various foods, the pattern recording function may be stopped by setting the mode. have.

The cooking completion determination unit 120 determines that the vibration average value calculated from the vibration generated when one cooking vessel A of the three cooking vessels A, B, and C that are simultaneously heated reaches a boiling point is cooked in one of the initial criteria. When the reference for the container is reached, a cooking completion signal is generated.

And, when the cooking vessel A reaches the boiling point when the cooking vessel A has not been removed and the cooking completion determination unit 120 generates vibration, the cooking average determination unit calculates the vibration average value again, and the vibration average value is When the reference for the two cooking vessels of the initial reference is reached, a second cooking completion signal is generated.

In addition, the cooking completion determination unit 120 calculates the vibration average value again when another cooking container C reaches a boiling point and generates vibration in a state in which cooking vessels A and B which have been cooked are not removed, and the vibration is generated. The third cooking completion signal is generated when the vibration average value reaches the reference for the three cooking vessels of the initial reference.

Therefore, even when cooking two or more foods at the same time, one vibration detection sensor can accurately detect the completion of cooking of each food to stop the heating, and to allow the user to easily cook a plurality of foods can do.

Looking at the operation result of the above-described cooking completion determination unit 120, cooking vessels A, B, and C have been in the cooking completion state sequentially, all three cooking vessels are not removed from the cooking apparatus cooking vessels A, B, C It turns out that all are in the state heated.

However, in reality, the cooking vessel 10 which has been cooked in the cooking vessel 10 among the plurality of cooking vessels 10 is likely to be removed from the cooking apparatus by the user, and a new cooking vessel 10 may be added.

That is, the number of cooking vessels 10 being heated may change. In this case, the cooking completion determination unit 120 may determine that the vibration average value calculated after the change of the number of cooking vessels 10 is cooking vessels 10 being heated. The cooking completion signal may be generated when the reset reference is reached according to the number of h).

For example, when the number of cooking vessels 10 being heated decreases, the cooking completion determination unit 120 reaches a boiling point of one cooking vessel A among three cooking vessels A, B, and C simultaneously heated. When the vibration average value calculated from the vibration generated by the device reaches a reference for one cooking vessel of the initial reference, a cooking completion signal is generated.

The cooking completion determination unit 120 resets the reference corresponding to the number of cooking containers B and C that are being heated at the same time when the cooking container A that has been cooked is removed from the cooking apparatus by the user.

Resetting the standard means resetting the initial reference mentioned above, since there are two cooking vessels being heated at the same time, the standard to be reset is the reference (one value 0.9) for one cooking vessel (A, B, C). Or the amount of change 0.1) and the standard (the numerical value 1.8 or the amount of change 0.2) for the two cooking vessels AB, BC, and AC are collectively referred to.

Thereafter, when the cooking vessel B reaches the boiling point to generate vibration, the vibration average value is calculated again, and when the vibration average value reaches the reference for one cooking vessel among the initial criteria, a second cooking completion signal is generated.

And, when the cooking vessel B, which has been cooked, is removed from the cooking apparatus by the user, the cooking completion determination unit 120 resets a criterion corresponding to the number of cooking vessels C being heated at the same time. Since there is only one cooking vessel, the standard to be reset is reset to the standard for one cooking vessel (A, B, C).

Thereafter, when the cooking vessel C reaches the boiling point to generate vibration, the vibration average value is calculated again, and when the vibration average value reaches the reference for one cooking vessel among the initial criteria, a third cooking completion signal is generated.

As another example, for example, when the number of cooking vessels 10 being heated increases, the cooking completion determination unit 120 may include one cooking vessel A among three cooking vessels A, B, and C that are simultaneously heated. When the vibration average value calculated from the vibration generated by reaching the boiling point reaches the reference for one cooking vessel of the initial reference, a cooking completion signal is generated.

When the new cooking vessel D is additionally heated in a state in which the cooking vessel A in which cooking is completed is not removed, the cooking completion determination unit 120 simultaneously heats the cooking vessels A, B, C, and D. Reset the criterion corresponding to the number of.

Since there are four cooking vessels being heated at the same time, the standard to be reset is the reference for one cooking vessel (A, B, C, D) (value 0.9, or change amount 0.1), two cooking vessels (AB, AC, AD). , Reference for BC, BD, CD) (value 1.8, or 0.2 change), reference for 3 cooking vessels (ABC, ABD, ACD, BCD) (value 2.7, or 0.3 change), 4 cooking vessels (ABCD) ) Is a general term for the standard (value 3.6 or change 0.4).

The signal output unit 130 outputs a cooking completion signal when the cooking container 10 is determined to be in a cooking completion state by the cooking completion determination unit 120.

That is, the signal output unit 130 checks the vibration average value from the microprocessor of the cooking completion determination unit 120, and outputs a cooking completion signal when energy reaching the preset reference is observed.

The signal output unit 130 may be implemented in the form of a speaker or a monitor, and the form of the cooking completion signal may be a preset sound or an image that can be recognized by a user according to the implemented form.

The communicator 140 may transmit a cooking completion signal to an external communication terminal 200.

That is, when the cooking completion signal is generated in the cooking completion determination unit 120, the communication unit 140 transmits a cooking completion signal to the external communication terminal 200 that is a PC-based device, the output connected to the external communication terminal 200 The cooking completion signal may be output to the user through the means 210.

In addition, the communication unit 140 may transmit the vibration average value calculated by the cooking completion determination unit 120 to the external communication terminal 200 (period periodically, such as 100 ms), instead of the cooking completion signal. In the internal comparison of the vibration average value received from the external communication terminal 200 with the preset reference by itself, when the vibration average value reaches the standard cooking completion signal to the user through the output means 210 connected to the external communication terminal 200 You can output

Transmission means for transmitting a signal from the communication unit 140 to the external communication terminal 200 is a wireless communication means such as infrared communication, RF, Wifi, Bluetooth, or a communication means such as wired serial communication, wired local area network (LAN) This can be utilized.

Due to the configuration of the communication unit 140, if the system 100 of the present invention is applied to the cooking device and the main part of the home network, such as home video, PDA, mobile phone, computer, etc. using Bluetooth, When the user is not located near the cooking apparatus of the kitchen but is located in the bathroom or the library, the user can be notified of the completion state of the cooking, so that the user can perform food cooking and other tasks in parallel.

Due to the configuration of the vibration detecting unit 110, the cooking completion determination unit 120, the signal output unit 130, and the communication unit 140, it is possible to allow the user to stop the heating at the completion of cooking of the correct food In this case, the heating is stopped before the cooking of the food is completed or the heating is maintained even after the cooking of the food is completed, thereby preventing an accident due to overheating.

4 is a flowchart illustrating an embodiment of a cooking state monitoring method according to the present invention.

First, when the number of cooking vessels 10 to be heated by the user is set, an initial reference is set according to the set number (S100, which may be performed by the cooking completion determination unit 120).

When the cooking vessel 10 is heated and food bubbles in the cooking vessel 10 boil, bubbles are generated and the vibration detecting unit 110 detects the vibration transmitted from the cooking vessel 10 through the rigid body (S200).

The cooking completion determination unit 120 calculates a vibration average value for a predetermined time interval by using the sensed vibration signal input from the vibration detection unit 110 (S300), and determines whether the vibration average value reaches a preset criterion. Determine (S400).

At this time, steps S300 and S400 are repeated until the vibration average value reaches a preset criterion.

When the vibration average value reaches a preset criterion, the cooking completion determination unit 120 determines the cooking vessel 10 as a cooking completion state (S500) and generates a cooking completion signal.

The cooking completion signal is input to the signal output unit 130 and output to the user in the form of a voice or an image (S600).

If there are a plurality of cooking vessels 10 being heated, some of the cooking vessels 10 are determined to be ready to be cooked and removed from the cooking apparatus by the user so that the number of cooking vessels 10 being heated is changed or the new cooking vessel 10 is changed. Is further heated to change the number of cooking vessels 10 being heated, the criteria should be reset according to the changed number of cooking vessels 10.

However, if the number of cooking vessels 10 being heated is zero, that is, if all cooking vessels 10 have been cooked, they should be finished.

Therefore, after the output of the cooking completion signal, it is determined whether the cooking vessel 10 that is being heated remains (S700), and if it remains, the reference is reset according to the changed number of cooking vessels 10 (S800) again from step S200. To start.

In addition, if all cooking vessels 10 have been cooked and there is no cooking vessel 10 being heated, the process ends.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims

Vibration sensing unit for sensing the vibration transmitted through the rigid body from the cooking vessel;

A cooking completion determination unit that calculates a vibration average value for a preset time interval and determines the cooking completion state when the vibration average value reaches a preset criterion; And

A signal output unit configured to output a cooking completion signal when the cooking completion determination unit determines that the cooking is complete; Cooking status monitoring system comprising a.
The method of claim 1,

The cooking completion determination unit,

And a cooking completion signal is generated when the vibration average value reaches a preset initial reference value according to the number of cooking vessels when a plurality of the cooking vessels are simultaneously heated.
The method of claim 2,

The cooking completion determination unit,

When the number of cooking vessels being heated is changed, when the vibration average value calculated after the change in the number of cooking vessels reaches a reset standard according to the number of cooking vessels being heated, a cooking completion signal is generated. Cooking status monitoring system characterized in that.
The method of claim 1,

A communication unit which transmits the cooking completion signal to an external communication terminal; Cooking status monitoring system further comprising.
(a) detecting the vibration transmitted from the cooking vessel by the vibration sensing unit;

(b) the cooking completion determining unit calculating a vibration average value for a preset time interval, and determining the cooking completion state when the vibration average value reaches a preset criterion; And

(c) if the cooking completion determination unit determines that the cooking is complete, outputting a cooking completion signal by the signal output unit; Cooking status monitoring method comprising a.
The method of claim 5,

In the step (b),

And when the plurality of cooking vessels are heated at the same time, the cooking completion determination unit generates a cooking completion signal when the vibration average value reaches a preset initial reference according to the number of cooking vessels. .
The method of claim 6,

In the step (b),

When the number of cooking vessels being heated changes, the cooking completion determination unit completes cooking when the vibration average value calculated after the change of the number of cooking vessels reaches a reset standard according to the number of cooking vessels being heated. Cooking status monitoring method characterized in that for generating a signal.
The method of claim 5,

After step (c),

(d) a communication unit transmitting the cooking completion signal to an external communication terminal; Cooking status monitoring method further comprising.