JP2007303804A - Boil-over detector, boil-over detecting method and boil-over detection program - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a boil-over detector, a boil-over detecting method and a boil-over detection program, surely and easily detecting boil-over in the process of heat cooking. <P>SOLUTION: A data acquiring part 103 acquires a temperature signal of an infrared ray sensor 100 for detecting the temperature of a cooking device, a cooking device size detecting part 107 detects the height and width of the cooking device placed on a heat cooker, a high-temperature part mapping area calculating part 105 calculates a high-temperature part mapping area representing the mapping area of a high-temperature part in the side of the cooking device using a temperature indicated by a temperature signal acquired by the data acquiring part 103 and the height and width of the cooking device detected by the cooking device size detecting part 107, and a boil-over determination part 108 determines the presence/absence of boil-over of cooked material in the cooking device using the high-temperature part mapping area calculated by the high-temperature part mapping area calculating part 105. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a spill detection device, a spill detection method, and a spill detection program for detecting a spill of cooked food in a cooking utensil heated by a heating cooker.

As a conventional boiling detection method adopted in electromagnetic cookers, etc., the temperature of the cooking utensil is detected via the top plate, and based on the time until the detected temperature reaches the set temperature determined according to the temperature change rate of the cooking utensil. A method for determining the time until the completion of boiling is known (see, for example, Patent Document 1). In addition, in order to detect the temperature of the cooking utensil more accurately, the placement position of the cooking utensil is detected, and the direction of the infrared sensor for accurately detecting the temperature of the cooking utensil is always opposed to the cooking utensil. A method of performing temperature detection by controlling is known (for example, see Patent Document 2).
JP 2004-185829 A JP 7-254484 A

  However, since the boiling detection method of Patent Document 1 is a method of detecting the temperature of the bottom of the cooking utensil, the temperature of the entire cooking utensil cannot be detected. There is a problem that it is not possible to cope with subsequent spillage. In addition, in the temperature detection method of Patent Document 2, the visual field (detection target region) of the infrared sensor must always be controlled in accordance with the size and placement position of the cooking utensil. In the case of measuring, it is not desirable in terms of practicality.

  The present invention has been made to solve the above-described problem, and an object thereof is to provide a spillover detection device, a spillover detection method, and a spillover detection program capable of reliably and easily detecting spillage during cooking and heating. To do.

  According to the present invention, there is provided a device for detecting a spillage, a data acquisition unit that acquires a temperature signal of a temperature detection sensor that detects the temperature of a cooking utensil, and a cooking that detects the height and width of a cooking utensil placed on a heating cooker. Using the appliance size detection means, the temperature indicated by the temperature signal acquired by the data acquisition means, and the height and width of the cooking appliance detected by the cooking appliance size detection means, A high temperature part mapping area calculating means for calculating a high temperature part mapping area representing a mapping area of a high temperature part, and using the high temperature part mapping area calculated by the high temperature part mapping area calculation means, And a spillage judging means for judging the presence or absence of spillage.

  A method for detecting spillage according to the present invention is a spillover detection method for detecting the presence or absence of spillage of a cooked food in a cooking utensil heated by a heating cooker, wherein the data acquisition means detects the temperature of the cooking utensil. A data acquisition step for acquiring a temperature signal of the temperature detection sensor, a cooking utensil size detection means for detecting the height and width of the cooking utensil placed on the heating cooker, and a high-temperature part mapping The area calculation means uses the temperature indicated by the temperature signal acquired in the data acquisition step and the height and width of the cooking utensil detected in the cooking utensil size detection step to increase the temperature on the side surface of the cooking utensil. A high-temperature part mapping area calculating step for calculating a high-temperature part mapping area representing a mapping area of the part, and a spillage judging means comprising the high-temperature part mapping surface integration Using the high-temperature portion mapping area calculated in step, and a determination step Fukikobore determines the presence or absence of Fukikobore of the food in the cooking utensil.

  The spillover detection program according to the present invention is a spillover detection program for detecting the presence or absence of spillage of the cooked food in the cooking utensil heated by the heating cooker, the temperature of the temperature detection sensor for detecting the temperature of the cooking utensil Data acquisition means for acquiring a signal, cooking utensil size detection means for detecting the height and width of the cooking utensil placed on the heating cooker, and the temperature indicated by the temperature signal acquired by the data acquisition means, High temperature part mapping area calculating means for calculating a high temperature part mapping area representing a mapping area of the high temperature part on the side surface of the cooking utensil using the height and width of the cooking utensil detected by the cooking utensil size detection means; The presence or absence of spilled food in the cooking utensil is determined using the high temperature part mapping area calculated by the high temperature part mapping area calculating means. Causing a computer to function as boiling over determining means.

  According to these structures, the temperature signal of the temperature detection sensor which detects the temperature of a cooking appliance is acquired, and the height and width | variety of the cooking appliance mounted on the heating cooker are detected. Subsequently, using the temperature indicated by the acquired temperature signal and the detected height and width of the cooking utensil, a high-temperature part mapping area representing the mapping area of the high-temperature portion on the side surface of the cooking utensil is calculated. And using the calculated high-temperature part mapping area, the presence or absence of the spilling of the cooking thing in a cooking appliance is determined.

  That is, the mapping area of the high-temperature portion on the side surface of the cooking utensil (high-temperature portion mapping area) is constant until the spilling occurs, but increases when the spilling occurs. Therefore, according to the size of the high-temperature part mapping area representing the mapping area of the high-temperature part on the side surface of the cooking utensil, it is possible to determine the presence or absence of spilling of the cooked food in the cooking utensil, and reliably It can be easily detected.

  Further, in the above-mentioned spillover detection device, the spillage determination means calculates a cooking utensil mapping area representing a mapping area of the cooking utensil based on the height and width of the cooking utensil detected by the cooking utensil size detection unit. And comparing the calculated cooking utensil mapping area and the high temperature part mapping area calculated by the high temperature part mapping area calculating means, the high temperature part mapping area exceeds the cooking utensil mapping area In this case, it is preferable to determine that spilling has occurred.

  According to this configuration, the cooking utensil mapping area representing the mapping area of the cooking utensil is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area and the high-temperature part mapping area are small or large. Are compared, and when the high-temperature part mapping area exceeds the cooking utensil mapping area, it is determined that the spilling has occurred.

  Usually, the upper surface of the cooked food in the cooking utensils rises due to boiling, and overflowing from the cooking utensils causes spillage. Therefore, if the high-temperature part mapping area representing the mapping area of the high-temperature part on the side surface of the cooking utensil becomes larger than the cooking utensil mapping area representing the cooking utensil mapping area, it can be determined that the spill has occurred, and cooking heating It is possible to reliably and easily detect spillage inside.

  Moreover, in the above-mentioned detection device, the cooking menu presenting means for presenting the cooking menu to the user, and the cooking menu input for receiving the cooking menu input by the user from the cooking menu presented by the cooking menu presenting means Receiving means, and a spillage determination start temperature storage means for preliminarily storing for each cooking menu a spillover determination start temperature representing a temperature at which spillover determination is started, and the spillage determination means is received by the cooking menu input acceptance means. Reads out the spillage determination start temperature corresponding to the cooked menu from the spillover determination start temperature storage means, and determines whether the temperature indicated by the temperature signal acquired by the data acquisition means has reached the spillover determination start temperature. The temperature reaches the start temperature If it is determined, the cooking utensil mapping area representing the mapping area of the cooking utensil is calculated based on the height and width of the cooking utensil detected by the cooking utensil size detection means, and the calculated cooking utensil mapping The area is compared with the high-temperature part mapping area calculated by the high-temperature part mapping area calculation means, and when the high-temperature part mapping area exceeds the cooking utensil mapping area, it is determined that the spilling has occurred. It is preferable.

  According to this configuration, the cooking menu is presented to the user, and input of the cooking menu by the user is accepted from the presented cooking menu. In addition, the spillover determination start temperature storage means stores in advance a spillover determination start temperature representing the temperature at which spillover determination is started for each cooking menu. Then, the spillover determination start temperature corresponding to the accepted cooking menu is read from the spillover determination start temperature storage means, and it is determined whether or not the temperature indicated by the acquired temperature signal has reached the spillover determination start temperature. . Here, when it is determined that the boiling start determination temperature has been reached, the cooking utensil mapping area representing the mapping area of the cooking utensil is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area, The size of the high-temperature part mapping area is compared. And when the high temperature part mapping area exceeds the cooking utensil mapping area, it is determined that the spilling has occurred.

  Therefore, the cooking utensil mapping area representing the cooking utensil mapping area is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area is compared with the high temperature part mapping area. If the cooking area exceeds the cooking utensil mapping area, the determination process is not always performed, but the temperature detected by the temperature detection sensor is determined according to the cooking menu selected by the user. Since this process is performed only when the start-up determination temperature is reached, it is possible to reduce the processing time when it is not necessary to determine the presence or absence of the spill.

  Further, in the above-mentioned spillover detection device, the high temperature part mapping area calculation means periodically calculates the high temperature part mapping area of the cooking utensil, and the spillage determination means is calculated by the high temperature part mapping area calculation means. Further, it is preferable to determine the presence or absence of spillage based on the change in the increase rate of the high temperature part mapping area.

  According to this configuration, the high-temperature part mapping area of the cooking utensil is periodically calculated, and the presence or absence of spillage is determined based on the change in the calculated increase rate of the high-temperature part mapping area. That is, the high-temperature part mapping area increases at a constant increase rate until boiling, and after boiling, the upper surface of the cooked food rises, and thus becomes larger than the increase rate before boiling. Therefore, it is possible to determine boiling by detecting a change in the increase rate of the high-temperature part mapping area, and as a result, it is possible to determine the presence or absence of spillage.

  Further, in the above-mentioned overflow detection device, the high temperature of the cooking utensil is calculated using the high temperature area mapping area calculated by the high temperature area mapping area calculating means and the width of the cooking utensil detected by the cooking utensil size detection means. The apparatus further comprises a high temperature part height calculating means for calculating the height of the portion, wherein the spillage determining means is calculated by the height of the cooking utensil detected by the cooking utensil size detecting means and the high temperature part height calculating means. It is preferable to compare with the height of the high temperature portion of the cooking utensil, and to determine that a spill has occurred when the height of the high temperature portion exceeds the height of the cooking utensil.

  According to this configuration, the height of the high-temperature portion of the cooking utensil is calculated using the calculated high-temperature part mapping area and the detected width of the cooking utensil. Then, the size of the detected cooking utensil is compared with the calculated height of the high temperature portion of the cooking utensil, and if the high temperature portion exceeds the height of the cooking utensil, the spilling occurred. Determined.

  Usually, the upper surface of the cooked food in the cooking utensils rises due to boiling, and overflowing from the cooking utensils causes spillage. Therefore, when the height of the high-temperature portion on the side surface of the cooking utensil becomes larger than the height of the cooking utensil, it can be determined that the spilling has occurred, and the spilling during cooking heating can be reliably and easily detected. .

  Further, in the above-mentioned device for detecting a spill, the illumination means for illuminating the cooking utensil from above during cooking, the imaging means for imaging the cooking utensil from above during cooking, and the cooking utensil from the position of the illumination means Equipment information storage means for preliminarily storing the height to the bottom surface of the cooking utensil, the cooking utensil size detection means from the image captured by the imaging means, the cooking utensil region representing the cooking utensil, and the cooking utensil A shadow area representing the shadow of the cooking utensil is identified, and the height and width of the cooking utensil are calculated using the identified cooking utensil area and the shadow area, and the height stored in the facility information storage means. It is preferable.

  According to this configuration, the cooking utensil is illuminated from above during heating cooking by the illumination means, and the cooking utensil is imaged from above during heating cooking by the imaging means. The equipment information storage means stores in advance the height from the position of the illumination means to the bottom surface of the cooking utensil. Then, the cooking utensil area representing the cooking utensil and the shadow area representing the shadow of the cooking utensil are identified from the image captured by the imaging unit, and the identified cooking utensil area and shadow area are stored in the facility information storage unit. The height and width of the cooking utensil are calculated using the height.

  Therefore, even if the height and width of the cooking utensil are not known in advance, the width of the cooking utensil can be obtained by imaging the cooking utensil from above, and the shadow of the cooking utensil projected by the illumination light can be obtained. The height of the cooking utensil can be calculated based on the length of the cooking utensil, the width of the cooking utensil, and the height from the position of the illumination means to the bottom surface of the cooking utensil. In addition, it is possible to save the trouble of inputting the height and width of the cooking utensil, and it is possible to detect a spill over whatever cooking utensil is used.

  Further, in the above-mentioned spillover detection device, an RFID tag which is provided in the cooking utensil and previously stores cooking utensil information including height information indicating the height of the cooking utensil and width information indicating the width of the cooking utensil It is preferable to further comprise information reading means for reading the cooking utensil information, and the cooking utensil size detection means detects the height and width of the cooking utensil based on the cooking utensil information read by the information reading means. .

  According to this configuration, the RFID tag equipped in the cooking utensil stores in advance cooking utensil information including height information indicating the height of the cooking utensil and width information indicating the width of the cooking utensil, Cooking utensil information is read from the RFID tag. Then, the height and width of the cooking utensil are detected based on the read cooking utensil information.

  Therefore, the height and width of the cooking utensil can be easily detected by reading the cooking utensil information including the height information indicating the height of the cooking utensil and the width information indicating the width of the cooking utensil from the RFID tag.

  Moreover, in the above-mentioned detection device, a cooking utensil in which cooking utensil identification information that can identify the cooking utensil is associated with height information indicating the height of the cooking utensil and width information indicating the width of the cooking utensil. Cooking utensil table storage means for storing a table in advance, presentation means for presenting the cooking utensil identification information stored in the cooking utensil table storage means to a user, and the cooking utensil identification information presented by the presentation means Input receiving means for receiving the input of cooking utensil identification information corresponding to the cooking utensil used by the user for cooking, and the cooking utensil size detection means refers to the cooking utensil table storage means. Extracting height information and width information of the cooking utensil associated with the cooking utensil identification information received by the input receiving means. Accordingly, it is preferable to detect the height and width of the cooking utensil.

  According to this configuration, the cooking utensil table storage means corresponds to cooking utensil identification information capable of identifying the cooking utensil, height information indicating the height of the cooking utensil, and width information indicating the width of the cooking utensil. The attached cooking utensil table is stored in advance. And the cookware identification information memorize | stored in the cookware table memory | storage means is shown to a user, and the cookware identification information according to the cookware which a user uses for cooking from the shown cookware identification information Is accepted. Thereafter, the cooking utensil table storage means is referred to, and the height information and width information of the cooking utensil associated with the cooking utensil identification information for which the input has been received are extracted, so that the height and width of the cooking utensil are determined. Detected.

  Therefore, a cooking utensil table in which cooking utensil identification information that can identify a cooking utensil, height information indicating the height of the cooking utensil, and width information indicating the width of the cooking utensil is stored in advance. Can accept the input of the cooking utensil identification information from the user, and can specify the height and width of the cooking utensil based on the received cooking utensil identification information. Can be detected.

  The overflow detection device according to the present invention includes a data acquisition unit that acquires a temperature signal of a temperature detection sensor that detects the temperature of a cooking utensil, and a temperature-time change that calculates a temporal change amount of the temperature signal acquired by the data acquisition unit. An amount calculating means; and a spill determining means for determining whether or not the cooked food in the cooking utensil is spilled based on the time change amount of the temperature signal calculated by the temperature time change amount calculating means.

  A method for detecting spillage according to the present invention is a spillover detection method for detecting the presence or absence of spillage of a cooked food in a cooking utensil heated by a heating cooker, wherein the data acquisition means detects the temperature of the cooking utensil. A data acquisition step for acquiring a temperature signal of the temperature detection sensor, a temperature / time change amount calculation means, a temperature / time change amount calculation step for calculating a time change amount of the temperature signal acquired in the data acquisition step, and a overflow determination means Includes a spillage determination step of determining whether or not the cooked food in the cooking utensil is spilled based on the temporal change amount of the temperature signal calculated in the temperature / time change amount calculation step.

  The spillover detection program according to the present invention is a spillover detection program for detecting the presence or absence of spillage of the cooked food in the cooking utensil heated by the heating cooker, the temperature of the temperature detection sensor for detecting the temperature of the cooking utensil Data acquisition means for acquiring a signal, temperature time change amount calculation means for calculating a time change amount of the temperature signal acquired by the data acquisition means, and time of the temperature signal calculated by the temperature time change amount calculation means Based on the amount of change, the computer is caused to function as a spillage judging means for judging the presence or absence of spillage of the cooked food in the cooking utensil.

  According to these structures, the temperature signal of the temperature detection sensor which detects the temperature of a cooking appliance is acquired, and the time change amount of the acquired temperature signal is calculated. Then, based on the calculated time change amount of the temperature signal, the presence or absence of spilled food in the cooking utensil is determined.

  That is, the amount of time change of the temperature signal of the temperature detection sensor that detects the temperature of the cooking utensil is constant until the spilling occurs, but increases when the spilling occurs. Therefore, it is possible to determine the presence or absence of spilled food in the cooking utensil based on the time change amount of the temperature signal, and to reliably and easily detect the spilled food during cooking and heating.

  Further, in the above-mentioned overflow detection device, the temperature time change amount calculating means, when the temperature of the cooked food in the cooking utensil reaches a boiling start temperature representing the temperature at which the cooked food in the cooking utensil boils, The time change amount of the temperature signal acquired by the data acquisition means is calculated, and the overflow determination means is based on the time change amount of the temperature signal calculated by the temperature time change amount calculation means. A time change amount of the high-temperature part mapping area representing the mapping area of the high-temperature part on the side surface is calculated, and when the high-temperature part mapping area is approximately 0, it is determined that no overflow has occurred, and the time of the high-temperature part mapping area When the amount of change is not approximately 0, it is preferable to determine that a spill has occurred.

  According to this configuration, when the temperature of the cooked food in the cooking utensil reaches the boiling start temperature representing the temperature at which the cooked food in the cooking utensil boils, the time change amount of the acquired temperature signal is calculated. Then, based on the time change amount of the temperature signal, the time change amount of the high temperature portion mapping area representing the mapping area of the high temperature portion on the side surface of the cooking utensil is calculated. When the temporal change amount of the high-temperature part mapping area is approximately 0, it is determined that no spilling has occurred, and when the temporal change amount of the high-temperature part mapping area is not approximately 0, it is determined that the spilling has occurred.

  Normally, after the food in the cooking utensil boils, the spilling occurs, but the boiling temperature remains at the boiling temperature until the spilling occurs, and the mapping area of the hot part on the side of the cooking utensil Since the high-temperature part mapping area representing the temperature is constant, the temperature signal of the temperature detection sensor for detecting the temperature of the cooking utensil is constant. When the spilling occurs, the upper surface of the cooked food in the cooking utensil rises and the high-temperature part mapping area increases, so the temperature signal of the temperature detection sensor rises. Therefore, when the temperature of the food in the cooking utensil reaches the boiling start temperature representing the temperature at which the food in the cooking utensil boils, the time change amount of the temperature signal of the temperature detection sensor is calculated and the time of the temperature signal is calculated. By calculating the temporal change amount of the high-temperature part mapping area based on the change amount and determining whether or not the temporal change amount of the high-temperature part mapping area is substantially zero, it is possible to easily determine the presence or absence of spillage. .

  Further, the above-mentioned overflow detection device further includes a time change amount storage means for storing a time change amount of the temperature signal calculated by the temperature / time change amount calculation means, and the overflow determination means has the temperature / time change amount. It is determined whether or not the time change amount of the current temperature signal calculated by the calculation means is the same as the time change amount of the previous temperature signal stored in the time change amount storage means. If it is, it is determined that no spill has occurred, and if it is different, it is preferable to determine that spill has occurred.

  According to this configuration, the time change amount of the temperature signal is stored in the time change amount storage means. Then, it is determined whether or not the time change amount of the current temperature signal and the time change amount of the previous temperature signal stored in the time change amount storage means are the same. If it is different, it is determined that a spill has occurred.

  Usually, the amount of change over time of the temperature signal of the temperature detection sensor that detects the temperature of the cooking utensil is constant from the start of heating to the occurrence of spilling. On the other hand, when a spill occurs, the upper surface of the cooked food in the cooking utensil rises rapidly, so the time variation of the temperature signal after the spill is different from the time variation of the temperature signal before the spill occurs. Value. Therefore, it is possible to easily determine whether or not there is a spill by determining whether or not the time change amount of the current temperature signal and the time change amount of the previous temperature signal stored in the time change amount storage means are the same. Can be determined.

  According to the present invention, according to the size of the high-temperature part mapping area representing the mapping area of the high-temperature part on the side surface of the cooking utensil, it is possible to determine the presence or absence of spillage of the cooked food in the cooking utensil. It is possible to detect the spillage reliably and easily.

  Embodiments of the present invention will be described below with reference to the drawings. It should be noted that the present invention can be implemented with appropriate modifications without departing from the scope of the present invention. Moreover, the structure which attached | subjected the same code | symbol in the following each figure shows that it is the same structure, The description is abbreviate | omitted. Further, in each of the following embodiments, a case where the number of cooking utensils installed on a heating cooker such as an IH cooking heater or a gas stove is one will be described.

(Embodiment 1)
FIG. 1 is a side view showing the overall configuration of the spill detector in the first embodiment. FIG. 2 is a block diagram showing a configuration of the spill detector in the first embodiment. 1 and 2 includes an infrared sensor 100, an optical camera 101, a lighting device 102, and a spill detector 109. The spill detector 1 shown in FIGS.

  The cooking table 201 is provided with a heating cooker 202, and the wall 203 is provided with the infrared sensor 100. An illumination device 102 and an optical camera 101 are provided above the cooking table 201. The heating cooker 202 heats the cooking utensil 204. The spill detector 109 is connected to the infrared sensor 100, the optical camera 101, and the heating cooker 202, and detects that the cooked product (object to be heated) is spilled from the cooking utensil 204.

  The infrared sensor 100 measures the average temperature of the cooking utensil 204 during cooking. The lighting device 102 illuminates the cooking utensil 204 from above. The optical camera 101 images the cooking utensil 204 from above. In addition, the illumination device 102 is arrange | positioned in the position where the shadow of the cooking utensil 204 is projected. The optical camera 101 captures not only the cooking utensil 204 but also a shadow 205 projected when the cooking utensil 204 is illuminated by the lighting device 102.

  The spill detection unit 109 includes a data acquisition unit 103, a temperature primary storage unit 104, a high temperature part mapping area calculation unit 105, an equipment information storage unit 106, a cooking utensil size detection unit 107, and a spill detection unit 108.

  The data acquisition unit 103 acquires average temperature data obtained by the measurement operation of the infrared sensor 100 and image data obtained by the imaging operation of the optical camera 101. The temperature primary storage unit 104 captures and stores the initial value of the average temperature measured by the infrared sensor 100 via the data acquisition unit 103.

  The facility information storage unit 106 holds data (hereinafter referred to as height data) about the height (distance) from the lighting device 102 to the bottom surface of the cooking utensil (the top surface of the cooking device). The cooking utensil size detection unit 107 uses the image data acquired by the data acquisition unit 103 and the height data from the lighting device to the bottom surface of the cooking utensil held in the equipment information storage unit 106 to use the cooking utensil. Detect the width and height.

  The high-temperature part mapping area calculation unit 105 uses the initial value of the average temperature stored in the temperature primary storage unit 104 and the average temperature indicated by the average temperature data acquired by the data acquisition unit 103 to determine the side surface of the cooking utensil. The mapping area of the high temperature part at (hereinafter referred to as the high temperature part mapping area) is calculated. The spillage determination unit 108 uses the high temperature part mapping area calculated by the high temperature part mapping area calculation unit 105 to determine the presence or absence of spillage of the cooked food in the cooking utensil.

  Next, the processing flow of the spill detector 1 will be described with reference to FIG.

  First, when the user starts cooking using the cooking device, the infrared sensor 100 starts measuring the average temperature of the cooking utensil heated by the cooking device. At this time, the average temperature is measured periodically until the cooking is finished. The illumination device 102 illuminates the cooking utensil from above, and the optical camera 101 images the cooking utensil from above. The data acquisition unit 103 acquires average temperature data from the infrared sensor 100 and image data from the optical camera 101. The temperature primary storage unit 104 stores an initial value of the average temperature indicated by the acquired average temperature data.

  Next, the cooking utensil size detection unit 107 calculates the height and width of the cooking utensil using the image data acquired by the data acquisition unit 103 and the height data held in the facility information storage unit 106. To do. And the high temperature part mapping area calculation part 105 is the initial value of the average temperature memorize | stored in the temperature primary storage part 104, the average temperature which the average temperature data acquired by the data acquisition part 103 shows, and a cooking appliance size detection part The high temperature portion mapping area is calculated using the width of the cooking utensil detected by 107 and the height data held in the facility information storage unit 106. The spillage determination unit 108 calculates the mapping area of the cooking utensil based on the height and width of the cooking utensil detected by the cooking utensil size detection unit 107, and the mapping area and the high temperature part mapping area calculation unit 105 calculate the mapping area. The presence or absence of spillage is determined by comparing with the high-temperature part mapping area.

  Next, the operation of the spill detector 1 in the first embodiment will be described. FIG. 3 is a flowchart for explaining the operation of the overflow detector 1 according to the first embodiment.

  First, the data acquisition unit 103 determines whether or not the power of the heating cooker is in an ON state (step S1100). When it is determined that the power of the heating cooker is in the ON state (YES in step S1100), the data acquisition unit 103 determines whether the image obtained by the imaging operation of the optical camera 101 has been acquired. (Step S1101). If it is determined that an image has not been acquired (NO in step S1101), the data acquisition unit 103 requests the optical camera 101 to capture an image obtained by capturing the cooking utensil from above. (Step S1102). If it is determined that the power of the cooking device is not in the ON state (NO in step S1100), the data acquisition unit 103 ends the process and waits until the power is turned on.

  When it is determined in step S1101 that an image has been acquired from the optical camera 101 (YES in step S1101), or when an image is acquired in step S1102, the cooking utensil size detection unit 107 performs a data acquisition unit in step S1102. The height and width of the cooking utensil are detected using the image acquired in 103 and the height data from the lighting device to the bottom surface of the cooking utensil stored in advance in the equipment information storage unit 106 (step S1103). ). Note that the cooking utensil size detection processing in step S1103 will be described later with reference to FIGS.

  Next, the data acquisition unit 103 acquires average temperature data from the infrared sensor 100 (step S1104). Next, the high-temperature part mapped area calculation unit 105 includes an average temperature indicated by the average temperature data acquired in the average temperature data acquisition process in step S1104, an initial value of the average temperature stored in the temperature primary storage unit 104, and Using the cooking utensil size detected in the cooking utensil size detection process in step S1103 (the width of the cooking utensil) and the facility information (the height from the lighting device 102 to the bottom of the cooking utensil), the high-temperature part mapping area is calculated. (Step S1105). In addition, the high temperature part mapping area calculation process in step S1105 will be described later with reference to FIG.

  Next, the spillage determination unit 108 determines the presence or absence of spillage using the high temperature part mapping area of the cooking utensil calculated in the high temperature part mapping area calculation process of step S1105 (step S1106). Note that the overflow determination process in step S1106 will be described later with reference to FIG. Finally, the data acquisition unit 103 determines whether or not the power of the heating cooker is in an OFF state (step S1107). If it is determined in step S1107 that the power of the heating cooker is in the OFF state (YES in step S1107), the series of processes is terminated, and the process waits until the power is turned on. On the other hand, when it is determined that the power of the cooking device is not OFF (NO in step S1107), the process returns to the average temperature data acquisition process in step S1104, and the processes in steps S1104 to S1107 are repeatedly executed.

  Next, cooking utensil size detection processing by the cooking utensil size detection unit 107 will be described with reference to FIGS. 4 and 5. FIG. 4 is a flowchart for explaining the cooking utensil size detection process in step S1103 of FIG. 3, and FIG. 5 is a schematic diagram for explaining the cooking utensil size detection process.

  First, the cooking utensil size detection unit 107 is based on the image acquired in the image acquisition process in step S1102 of FIG. 3, and includes a shadow area Q1 representing the shadow of the cooking utensil and a cooking utensil area Q2 representing the cooking utensil (see FIG. 5). Is derived as a background region, and the entire image region is separated into a target region and a background region (step S1200). This separation is assumed to be performed using image processing technology. The outline of the target area is extracted and separated between the inside and the outside of the outline, or the target area and the background area are separated using the color difference of the image. It is possible to adopt a method to do so.

  Next, the cooking utensil size detection unit 107 separates (extracts) the cooking utensil area Q2 and the shadow area Q1 from the target area (step S1201). Also in the shadow area separation process in step S1201, the separation method using the above-described image processing technique can be employed. Next, the cooking utensil size detection unit 107 calculates the width of the cooking utensil (the number of pixels in the diameter portion of the cooking utensil area Q2) from the extracted cooking utensil area Q2 (step S1202). Specifically, cooking utensil size detection unit 107 obtains the center of gravity of cooking utensil region Q2, calculates the number of pixels on a straight line passing through the center of gravity, and sets this number of pixels as the diameter of cooking utensil region Q2. And the cooking utensil size detection part 107 determines the diameter of this cooking utensil area | region Q2 as the length of the width | variety of a cooking utensil.

  Next, the cookware size detection unit 107 calculates the shadow length of the cookware from the shadow region Q1 (step S1203). Specifically, the cooking utensil size detection unit 107 obtains a contact O on the outer edge of the shadow region Q1 where the distance of the straight line connecting the center of gravity of the cooking utensil region Q2 and the outer edge of the shadow region Q1 is longest, and this contact O And the number of pixels from the outer edge of the cooking utensil area Q2 to the outer edge (contact point O) of the shadow area Q1 in a straight line connecting the center of gravity of the cooking utensil area Q2 (see FIG. 5). Cooking utensil size detection unit 107 sets the number of pixels as the length of shadow region Q1.

  Next, the cooking utensil size detection unit 107 acquires height data (facility information) from the lighting device 102 to the bottom surface of the cooking utensil, which is held in advance in the facility information storage unit 106 (step S1204). Then, the cooking utensil size detection unit 107 includes the number of pixels corresponding to the diameter of the cooking utensil area Q2 and the number of pixels corresponding to the length of the shadow area Q1, and the height data stored in the facility information storage unit 106 in advance. Is used to calculate the height of the cooking utensil (step S1205).

  As shown in FIG. 5, the number of pixels corresponding to the diameter of the cooking utensil area Q2 after separation of the shadow area Q1 is L1, the number of pixels corresponding to the length of the shadow area Q1 is L2, When the height to the bottom surface of H is H, the height from the lighting device 102 to the top surface of the cooking utensil is H1, and the height of the cooking utensil is H2, the following two relational expressions (1) and (2) Is established.

H = H1 + H2 (1)
H2 = (H1 × L2) / L1 (2)

  Therefore, the height of the cooking utensil is obtained from the relational expressions (1) and (2). For example, the number of pixels L1 corresponding to the diameter of the cooking utensil area is 100, the number of pixels L2 corresponding to the diameter of the shadow area is 20, and the height H from the lighting device 102 to the bottom surface of the cooking utensil is 72 cm. Then, by substituting the values L1, L2, and H into the relational expressions (1) and (2), respectively, a calculation formula of H2 = ((72−H2) × 20) ÷ 100 is obtained. The height H2 of the instrument is calculated as 12 cm.

  Next, the high temperature part mapping area calculation process of the cooking appliance by the high temperature part mapping area calculation part 105 will be described with reference to FIG. FIG. 6 is a flowchart for explaining the high-temperature part mapping area calculation processing in step S1105 of FIG.

  First, the high-temperature part mapping area calculation unit 105 calculates the height from the lighting device 102 to the bottom surface of the cooking utensil indicated by the height data stored in advance in the facility information storage unit 106, and the cooking utensil size in step S1103 in FIG. Based on the width of the cooking utensil detected in the detection process, the entire area of the mapping space is calculated (step S1300). The mapping area of the entire mapping space is calculated by multiplying the height from the lighting device 102 to the bottom surface of the cooking utensil by the width of the cooking utensil. For example, the height from the lighting device 102 indicated by the height data held in advance in the facility information storage unit 106 to the bottom surface of the cooking utensil is 72 cm, and is detected in the cooking utensil size detection process in step S1103 of FIG. When the width of the cooking utensil is 10 cm, the total area of the mapping space is 720 square cm.

  Next, the high temperature part mapping area calculation part 105 reads the initial value data which shows the initial value of the average temperature currently hold | maintained at the temperature primary storage part 104 (step S1301). Next, the high temperature part mapping area calculation part 105 acquires the average temperature data acquired in the temperature data acquisition process of step S1104 (step S1302).

  Next, the high temperature part mapping area calculation unit 105 calculates the high temperature part mapping area and the mapping area of the non-high temperature part (step S1303). The initial value of the average temperature indicated by the initial value data held in the temperature primary storage unit 104 is T1, and the boiling start temperature indicating the temperature of the cooking utensil when the cooked food in the cooking utensil begins to boil is T2. The average temperature indicated by the average temperature data acquired in the temperature data acquisition process of step S1104 is Tm, the mapping area of the entire mapping space calculated in the area calculation process of step S1300 is S, and the high temperature part mapping area of the cooking utensil is S2. And the following two relational expressions (3) and (4) are established, where S1 is the mapping area of the portion that is not at a high temperature.

S = S1 + S2 (3)
S × Tm = S1 × T1 + S2 × T2 (4)

  Therefore, the high temperature part mapping area S2 of the cooking utensil and the mapping area S1 of the non-high temperature part are obtained by the relational expressions (3) and (4). For example, the detected temperature (average temperature) Tm acquired in the temperature data acquisition process of step S1104 is 40 ° C., the initial value T 1 of the temperature data is 25 ° C., the boiling start temperature T 2 is 100 ° C., When the mapping area S is 720 cm 2, by substituting the values Tm, T1, T2, and S into the relational expressions (3) and (4) respectively, 720 = S1 + S2, 40 × 720 = S1 × 25 + S2 × 100 Calculation formulas are obtained, and from these calculation formulas, the high-temperature portion mapping area S2 of the cooking utensil is calculated to be about 144 square cm, and the mapping area S1 of the non-high-temperature portion is calculated to be about 576 square cm.

  Next, the overflow determination process by the overflow determination unit 108 will be described with reference to FIG. FIG. 7 is a flowchart for explaining the overflow determination process in step S1106 of FIG.

  First, the spillage determination unit 108 obtains the mapping area of the cooking utensil using the height and width of the cooking utensil detected in the cooking utensil size detection process of step S1103 in FIG. 3 (step S1400). The mapping area of this cooking utensil is calculated by multiplying the height and width of the cooking utensil. For example, if the height of the cooking utensil is 20 cm and the width is 10 cm, the mapping area of the cooking utensil is 200 cm 2.

  Next, the spillage determination unit 108 acquires the high temperature part mapping area of the cooking utensil calculated in the high temperature part mapping area calculation process of step S1105 of FIG. 3 (step S1401). Then, the spillage determination unit 108 compares the size of the high-temperature part mapping area acquired in step S1401 with the mapping area of the cooking utensil calculated in step S1400, and determines whether the high-temperature part mapping area is larger than the mapping area of the cooking utensil. It is determined whether or not (step S1402). Here, when it is determined that the high-temperature portion mapping area is larger than the mapping area of the cooking utensil (YES in step S1402), the spillage determination unit 108 determines that spillage has occurred (step S1402). This means that when spillage occurs, cooked items such as hot bubbles and moisture overflow from the cooking utensil to the outside, and there is no spillage by the amount of the spilled cooking. This is based on being larger than the mapping area.

  On the other hand, when it is determined that the high-temperature part mapping area is equal to or smaller than the mapping area of the cooking utensil (NO in step S1402), the process returns to the average temperature data acquisition process in step S1104 in FIG. 3, and the subsequent processes are repeatedly executed.

  Thus, the temperature data of the infrared sensor 100 that detects the temperature of the cooking utensil is acquired, and the height and width of the cooking utensil placed on the heating cooker are detected. Subsequently, using the temperature indicated by the acquired temperature signal and the detected height and width of the cooking utensil, a high-temperature part mapping area representing the mapping area of the high-temperature portion on the side surface of the cooking utensil is calculated. And using the calculated high-temperature part mapping area, the presence or absence of the spilling of the cooking thing in a cooking appliance is determined.

  That is, the mapping area of the high-temperature portion on the side surface of the cooking utensil (high-temperature portion mapping area) is constant until the spilling occurs, but increases when the spilling occurs. Therefore, spilling during cooking and heating is ensured easily and easily by determining the presence or absence of spilled food in the cooking utensil according to the size of the high-temperature part mapping area representing the mapping area of the hot part on the side of the cooking utensil. Can be detected.

  In addition, it is possible to control the temperature before the food in the utensil spills, to continue heating while avoiding spills, and to notify the cook of the occurrence of spills and the possibility of such spills. It can be cooked deliciously without reducing the amount of food in the cooking utensil. Furthermore, it is possible to prevent the cooking device from becoming dirty due to spilling. In particular, when installing the infrared sensor 100 for detecting a spill, it can be realized with a simple condition that the cookware is included in the detection area of the infrared sensor 100 with respect to the position of the cookware. There is a big effect in terms.

  Further, a cooking utensil mapping area representing the mapping area of the cooking utensil is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area is compared with the size of the high temperature part mapping area. When the high-temperature part mapping area exceeds the cooking utensil mapping area, it is determined that spilling has occurred.

  Usually, the upper surface of the cooked food in the cooking utensils rises due to boiling, and overflowing from the cooking utensils causes spillage. Therefore, if the high-temperature part mapping area representing the mapping area of the high-temperature part on the side surface of the cooking utensil becomes larger than the cooking utensil mapping area representing the cooking utensil mapping area, it can be determined that the spill has occurred, and cooking heating It is possible to reliably and easily detect spillage inside.

(Embodiment 2)
Next, a second embodiment of the present invention will be described. As in the first embodiment, the second embodiment will be described assuming that the number of cooking utensils installed on the heating cooker is one. FIG. 8 is a block diagram showing a configuration of a spill detector according to Embodiment 2 of the present invention.

  In the first embodiment, the height and width of the cooking utensil are calculated by image processing using the optical camera 101 and the lighting device 102. However, in the second embodiment, the cooking utensil is equipped with the RFID tag 110. The height information and width information of the cooking utensil are registered in advance in the RFID tag 110.

  FIG. 9 is a diagram illustrating an example of a format of height information and width information (hereinafter, these information are collectively referred to as cooking utensil information) registered in the RFID tag 110. For example, in accordance with the cooking utensil information registration format 200 as shown in FIG. 9, the RFID tag 110 associates cooking utensil type information with the cooking utensil type information uniquely indicating the cooking utensil equipped with the RFID tag 110. Register in advance.

  The spill detector 1 in the second embodiment includes an optical camera 101, a lighting device 102, an RFID tag 110, an infrared sensor 100, and a spill detector 109. The spill detector 109 includes a data acquisition unit 103, a temperature primary storage unit 104, a high temperature part mapping area calculation unit 105, an equipment information storage unit 106, a cookware size detection unit 107, and a spill detection unit 108. Compared with Embodiment 1, a high temperature area primary storage unit 111 is newly provided.

  In the second embodiment, cooking utensil information is registered in advance in the RFID tag 110, and cooking utensil information is not calculated by image processing using the lighting device 102 as in the first embodiment. Therefore, the lighting device 102 may not be provided. Further, when the lighting device 102 is not provided, the facility information storage unit 106 is also unnecessary.

  To explain only the differences from the first embodiment, the cooking utensil size detection unit 107 in the second embodiment reads cooking utensil information from the RFID tag 110. Furthermore, in the first embodiment, the mapping area of the cooking utensil obtained using the height and width of the cooking utensil detected in the cooking utensil size detection process, and the cooking calculated in the high-temperature part mapping area calculation process in step S1105 The presence or absence of spillage is determined by comparing the size with the high-temperature part mapping area of the appliance. In the second embodiment, the presence or absence of spillage is determined based on the increase rate of the high-temperature part mapping area.

  As will be described later, the increase rate of the high temperature part mapping area is obtained by comparing the current high temperature part mapping area calculated by the high temperature part mapping area calculation unit 105 with the previous high temperature part mapping area. The high-temperature part area primary storage unit 111 newly provided in 2 temporarily stores the previous high-temperature part mapping area to be compared with the current high-temperature part mapping area calculated by the high-temperature part mapping area calculation unit 105. To do.

  Next, the operation of the spill detector 1 in the second embodiment will be described. FIG. 10 is a flowchart for explaining the operation of the overflow detector 1 according to the second embodiment.

  First, as in the first embodiment, the data acquisition unit 103 determines whether or not the power of the cooking device is ON (step S1100). If it is determined that the power of the cooking device is not turned on (NO in step S1100), the data acquisition unit 103 ends the process and waits until the power is turned on.

  On the other hand, when it is determined that the power of the cooking device is ON (YES in step S1100), the cooking utensil size detection process in step S1108 is performed. The cooking utensil size detection process here is a process in which the cooking utensil size detection unit 107 reads cooking utensil information (cooking utensil height information and width information) from the RFID tag 110.

  Next, the data acquisition unit 103 performs an average temperature data acquisition process similar to that in the first embodiment (step S1104), and the high temperature part mapping area calculation unit 105 performs a high temperature part mapping area calculation process similar to that in the first embodiment. Is performed (step S1105). Then, the spillage determination unit 108 determines the presence or absence of spillage, which will be described later (step S1109), and the data acquisition unit 103 determines whether the power of the cooking device is in the OFF state as in the first embodiment. (Step S1107). Here, when it is determined that the power source of the cooking device is in the OFF state (YES in step S1107), the series of processes is terminated, and the process waits until the power source is turned on. On the other hand, when it is determined that the power of the cooking device is not OFF (NO in step S1107), the process returns to the average temperature data acquisition process in step S1104, and the processes after step S1104 are repeatedly executed.

  Next, the spillage determination process performed by the spillover determination unit 108 according to the second embodiment will be described with reference to FIG. FIG. 11 is a flowchart for explaining the overflow determination process in step S1109 of FIG.

  First, the spillage determination unit 108 acquires the high temperature part mapping area calculated this time in the high temperature part mapping area calculation process of step S1105 (step S1404). Next, the spillage determination unit 108 acquires the high-temperature part mapping area previously calculated by the high-temperature part area primary storage unit 111 and stored in the high-temperature part area primary storage unit 111 (step S1405). Then, the spillage determination unit 108 calculates the area increase rate from the previous high temperature part mapping area for the current high temperature part mapping area using the following equation (5) (step S1406).

  Area increase rate = (mapped area of the high temperature part of this time−mapped area of the high temperature part of the previous time) ÷ mapped area of the high temperature part of the previous time (5)

  For example, the area increase rate is 20% when the previous high-temperature portion mapping area is 100 square centimeters and the current high-temperature portion mapping area is 120 square centimeters.

  Next, the overflow determination unit 108 compares the area increase rate with a predetermined value (step S1407). If it is determined that the area increase rate is greater than a predetermined value (YES in step S1407), the overflow determination unit 108 determines that the overflow has occurred (step S1403). On the other hand, when it is determined that the area increase rate is equal to or less than a predetermined value (NO in step S1407), the overflow determination unit 108 determines that no overflow has occurred. If it is not determined that the spill is over, the process returns to the average temperature data acquisition process in step S1104 of FIG. 10, and the subsequent processes are repeatedly executed.

  As described above, the RFID tag 110 provided in the cooking utensil stores in advance cooking utensil information including height information indicating the height of the cooking utensil and width information indicating the width of the cooking utensil. Cooking utensil information is read from the RFID tag 110. Then, the height and width of the cooking utensil are detected based on the read cooking utensil information.

  Therefore, the height and width of the cooking utensil can be easily detected by reading the cooking utensil information including the height information indicating the height of the cooking utensil and the width information indicating the width of the cooking utensil from the RFID tag 110. .

  Moreover, the high temperature part mapping area of a cooking appliance is calculated periodically, and the presence or absence of a spill is determined based on the change in the increase rate of the calculated high temperature part mapping area. That is, the high-temperature part mapping area increases at a constant increase rate until boiling, and after boiling, the upper surface of the cooked food rises, and thus becomes larger than the increase rate before boiling. Therefore, it is possible to determine boiling by detecting a change in the increase rate of the high-temperature part mapping area, and as a result, it is possible to determine the presence or absence of spillage.

(Embodiment 3)
Next, a third embodiment of the present invention will be described. As in Embodiment 1, Embodiment 3 will also be described assuming that the number of cooking utensils installed on the heating cooker is one. FIG. 12 is a block diagram showing a configuration of a spill detector according to Embodiment 3 of the present invention.

  In the third embodiment, information on cooking utensils (including cooking utensil information) and information on cooking methods are held in advance in the spill detector 1 and, for example, these information are given to the user before using the cooking device. Present and let the user select the cooking utensil and cooking method to be used, detect the height and width of the cooking utensil corresponding to this selection, and perform a spillage determination according to the selected cooking method Yes.

  The overflow detection device 1 according to the third embodiment includes an optical camera 101, an illumination device 102, an infrared sensor 100, and an overflow detection unit 109. The spill detector 109 includes a data acquisition unit 103, a temperature primary storage unit 104, a high temperature part mapping area calculation unit 105, an equipment information storage unit 106, a cookware size detection unit 107, and a spill detection unit 108. Compared with Embodiment 1, an input / output unit 112 and a cooking information storage unit 113 are newly provided.

  If only a difference from Embodiment 1 is explained, cooking information storage part 113 will hold information about a cooking utensil and information about a cooking method. FIG. 13 is a diagram illustrating an example of information on cooking utensils and information on cooking methods stored in the cooking information storage unit 113, and FIG. 13A shows cooking held by the cooking information storage unit 113. It is a figure which shows an example of the appliance table 300, and FIG.13 (b) is a figure which shows an example of the cooking method table 301 which the cooking information storage part 113 hold | maintains.

  As shown to Fig.13 (a), the cooking information storage part 113 hold | maintains the cooking utensil table 300 which tabulated the name of the cooking utensil which can identify a cooking utensil uniquely, height, width, and the image of a cooking utensil. Yes. Further, as shown in FIG. 13B, the cooking information storage unit 113 has a cooking method table 301 in which a menu name, determination target information, cooking method information, and determination start temperature information that can uniquely specify a menu are tabulated. Is held in advance. The determination target information is information in which whether or not the menu is a target to be subjected to the overflow determination for determining the presence or absence of the overflow is determined according to whether or not the menu is likely to generate the overflow. For a menu that may be spilled, information ("Yes" in FIG. 13B) indicating that it is a target to be spilled is set as determination target information. On the other hand, information ("None" in FIG. 13B) indicating that it is not an object to be subjected to the overflow determination is set as the determination target information.

  The cooking method information is information indicating what cooking is performed for each menu, such as “boil”, “boil”, and “fry”. The determination start temperature information is information indicating the temperature at which the determination of the overflow is started. Since the boiling temperature differs depending on the food, the determination start temperature is set differently depending on the menu. For example, when the menu is “curry”, the determination start temperature is set to “80 ° C.”, and when the menu is “boiled fish”, the determination start temperature is set to “90 ° C.”.

  The input / output unit 112 outputs information held in the cooking information storage unit 113 to the data acquisition unit 103 and accepts input from the user regarding the name, menu, and the like of the cooking utensil. The input / output unit 112 is configured by a touch panel, for example, and reads and displays the name of the cooking utensil and the image of the cooking utensil from the cooking utensil table 300 stored in the cooking information storage unit 113, and the cooking utensil used by the user. Accept selection. Further, the input / output unit 112 reads and displays the name of the menu from the cooking method table 301 stored in the cooking information storage unit 113, and accepts selection of the menu to be cooked by the user.

  The cooking utensil size detection unit 107 detects the height and width of the cooking utensil using the information held in the cooking information storage unit 113 and the user input to the input / output unit 112. That is, the cooking utensil size detection unit 107 uses the input / output unit 112 to input the cooking utensil width information and the height information of the cooking utensil associated with the name of the cooking utensil selected by the user. Read from table 300.

  Next, the operation of the spill detector 1 in the third embodiment will be described. FIG. 14 is a flowchart for explaining the operation of the overflow detector 1 according to the third embodiment.

  First, the data acquisition unit 103 determines whether or not the heating cooker is in an ON state as in the first and second embodiments (step S1100). If it is determined that the power of the cooking device is not turned on (NO in step S1100), the data acquisition unit 103 ends the process and waits until the power is turned on.

  On the other hand, when it is determined that the power of the cooking device is ON (YES in step S1100), the input / output unit 112 reads the cooking information stored in the cooking information storage unit 113 (step S1110). Information read from the cooking information storage unit 113 includes, for example, names of cooking utensils and cooking utensil images in the cooking utensil table 300 shown in FIG. 13A, and menu names in the cooking method table 301 shown in FIG. 13B, for example. It is.

  Next, the input / output unit 112 displays the cooking information read from the cooking information storage unit 113, that is, the name of the cooking utensil, the cooking utensil image, and the name of the menu so that the user can select. The selection is accepted (step S1111).

  Next, the input / output unit 112 determines whether or not the user has input for selecting cooking information, that is, the name of the cooking utensil used for cooking and the name of the menu (step S1112). If it is determined in step S1112 that there is no input for selecting cooking information (NO in step S1112), the process returns to step S1111 and the input / output unit 112 continues displaying cooking information.

  On the other hand, when it is determined in the input determination process in step S1112 that there is an input for selecting cooking information (YES in step S1112), the cooking utensil size detection unit 107 performs cooking corresponding to the input name of the cooking utensil. The height and width of the utensil are read from the cooking utensil table 300 (step S1113). For example, when the user selects “both hands deep pan A” from the names of the cooking utensils displayed by the input / output unit 112, the cooking utensil size detection unit 107 refers to the cooking utensil table 300 and “22 cm ”Width information of the cooking utensil and“ 20 cm ”height information of the cooking utensil.

  The input / output unit 112 outputs the name of the cooking utensil and the name of the menu input by the user to the data acquisition unit 103. Then, the cooking utensil size detection unit 107 acquires the name of the cooking utensil from the data acquisition unit 103, and reads the height and width of the cooking utensil corresponding to the acquired cooking utensil name from the cooking utensil table 300.

  Next, the data acquisition unit 103 performs an average temperature data acquisition process (step S1104), and the high temperature part mapping area calculation unit 105 performs a high temperature part mapping area calculation process (step S1105). Since these processes are the same as those in the first embodiment, description thereof is omitted. Then, the spillage determination unit 108 determines the presence or absence of spillage, which will be described later (step S1114), and the data acquisition unit 103 determines whether the power of the heating cooker is in the OFF state as in the first embodiment. (Step S1107). If it is determined in step S1107 that the power of the cooking device is in an OFF state (YES in step S1107), a series of processing is terminated, and the process waits until the power is turned on. On the other hand, when it is determined that the power of the cooking device is not OFF (NO in step S1107), the process returns to the average temperature data acquisition process in step S1104, and the processes after step S1104 are repeatedly executed.

  Next, the spillage determination process performed by the spillage determination unit 108 according to Embodiment 3 will be described with reference to FIG. FIG. 15 is a flowchart for explaining the overflow determination process in step S1114 of FIG.

  First, the spillage determination unit 108 acquires the name of the menu selected by the user from the data acquisition unit 103, and stores the determination target information, cooking method information, and determination start temperature information corresponding to the name of the menu in the cooking information storage unit 113. From the cooking method table 301 (step S1408). For example, when the user selects “curry” from the displayed menu, the determination target information is “present”, the cooking method information is “boiled”, and the determination start temperature information is “90 ° C.”.

  Next, the spillage determination unit 108 determines whether the menu selected by the user is a spillover determination target for determining the presence or absence of spillage based on the determination target information (step S1409). If it is determined that the menu is not a spillover determination target (NO in step S1409), the spillover determination unit 108 does not need to determine the presence or absence of spillage, and thus ends the process. On the other hand, when it is determined that the menu is a spillover determination target (YES in step S1409), the spillage determination unit 108 acquires average temperature data from the data acquisition unit 103 (step S1410).

  Next, the overflow determination unit 108 determines whether or not the temperature indicated by the acquired average temperature data has reached the determination start temperature indicated by the acquired determination start temperature (step S1411). If it is determined that the temperature has not reached the determination start temperature (NO in step S1411), the process returns to the average temperature data acquisition process in step S1104 in FIG. 14, and the subsequent processes are repeatedly executed.

  On the other hand, if it is determined that the temperature has reached the determination start temperature (YES in step S1411), the spillage determination unit 108 calculates the mapping area of the cooking utensil (step S1400), and the high temperature part mapping area calculation unit 105 generates a high temperature. The partial mapping area is acquired (step S1401). In addition, since the mapping area acquisition process of the cooking utensil of step S1400 and the high temperature part area acquisition process of step S1401 are substantially the same as Embodiment 1, the description is abbreviate | omitted.

  Then, the spillage determination unit 108 compares the size of the high-temperature part mapping area acquired in step S1401 with the mapping area of the cooking utensil calculated in step S1400, and determines whether the high-temperature part mapping area is larger than the mapping area of the cooking utensil. It is determined whether or not (step S1402). When it is determined that the high-temperature part mapping area is larger than the mapping area of the cooking utensil (YES in step S1402), the spillage determination unit 108 determines that spillage has occurred (step S1403).

  On the other hand, when it is determined that the high-temperature part mapping area is equal to or less than the mapping area of the cooking utensil (NO in step S1402), the process returns to the average temperature data acquisition process in step S1104 in FIG. 14, and the subsequent processes are repeatedly executed. Note that the mapping area comparison process in step S1402 and the overflow determination process in step S1403 are substantially the same as those in the first embodiment, and thus description thereof is omitted.

  As described above, the cooking information storage unit 113 associates the name of the cooking utensil that can identify the cooking utensil, the height information indicating the height of the cooking utensil, and the width information indicating the width of the cooking utensil. A cookware table is stored in advance. And the name of the cooking utensil memorize | stored in the cooking information storage part 113 is shown to a user, and the name of the cooking utensil according to the cooking utensil which a user uses for cooking from the name of the shown cooking utensil Is accepted. Thereafter, the cooking information storage unit 113 is referred to, and the height information and the width information of the cooking utensil associated with the name of the cooking utensil for which the input has been received are extracted, whereby the height and width of the cooking utensil are obtained. Detected.

  Therefore, a cooking utensil table in which the name of the cooking utensil that can identify the cooking utensil, the height information indicating the height of the cooking utensil, and the width information indicating the width of the cooking utensil is stored in advance. Can accept the input of the name of the cooking utensil from the user and can specify the height and width of the cooking utensil based on the name of the accepted cooking utensil, so the height and width of the cooking utensil can be easily Can be detected.

  In addition, the cooking menu is presented to the user, and the cooking menu input by the user is accepted from the presented cooking menu. In addition, the cooking information storage unit 113 stores in advance a spillover determination start temperature representing a temperature at which spillover determination is started for each cooking menu. Then, the spillage determination start temperature corresponding to the accepted cooking menu is read from the cooking information storage unit 113, and it is determined whether or not the temperature indicated by the acquired temperature signal has reached the spillover determination start temperature. Here, when it is determined that the boiling start determination temperature has been reached, the cooking utensil mapping area representing the mapping area of the cooking utensil is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area, The size of the high-temperature part mapping area is compared. And when the high temperature part mapping area exceeds the cooking utensil mapping area, it is determined that the spilling has occurred.

  Therefore, the cooking utensil mapping area representing the cooking utensil mapping area is calculated based on the height and width of the cooking utensil, and the calculated cooking utensil mapping area is compared with the high temperature part mapping area. When the cooking area exceeds the cooking utensil mapping area, the determination process for determining that the spilling has occurred is not always performed, but the temperature detected by the infrared sensor 100 is specified according to the cooking menu selected by the user. Since this process is performed only when the start-up determination temperature is reached, it is possible to reduce the processing time when it is not necessary to determine the presence or absence of the spill.

(Embodiment 4)
Next, a fourth embodiment of the present invention will be described. As in the first embodiment, the fourth embodiment will be described assuming that the number of cooking utensils installed on the heating cooker is one. FIG. 16 is a block diagram illustrating a configuration of a spill detector according to Embodiment 4 of the present invention.

  The spill detector 1 in the fourth embodiment includes an optical camera 101, a lighting device 102, an infrared sensor 100, and a spill detector 109. In addition, the overflow detection unit 109 includes a data acquisition unit 103, a temperature primary storage unit 104, a high temperature part mapping area calculation unit 105, an equipment information storage unit 106, a cooking utensil size detection unit 107, a overflow detection unit 108, an input / output unit 112, and In addition to having the cooking information storage unit 113, the fourth embodiment further includes a high temperature part height calculation unit 114 as compared with the third embodiment.

  The high-temperature part height calculation unit 114 uses the high-temperature part mapping area calculated by the high-temperature part mapping area calculation unit 105 and the width of the cooking utensil detected by the cooking utensil size detection unit 107, and uses a calculation method described later to increase the temperature. The height of the part (the vertical length of the high temperature part) is calculated.

  Next, the operation of the spill detector 1 in the fourth embodiment will be described. FIG. 17 is a flowchart for explaining the operation of the overflow detector 1 according to the fourth embodiment. In addition, in each process shown in FIG. 17, the same code | symbol is attached | subjected about the same process as Embodiment 3, and description is abbreviate | omitted. The fourth embodiment is different from the third embodiment only in the high temperature part height calculation process in step S1115.

  The high temperature part height calculation unit 114 calculates the height of the high temperature part using the following equation (6) (step S1115). That is, the high temperature part height calculation unit 114 divides the high temperature part mapping area calculated by the high temperature part mapping area calculation unit 105 by the width of the cooking utensil detected by the cooking utensil size detection unit 107, thereby Calculate the height of.

  Height of high-temperature part = mapping area of high-temperature part ÷ width of cooking utensil (6)

  Then, the spillage determination unit 108 determines the presence or absence of spillage to be described later (step S1116).

  Next, the spillage determination process performed by the spillover determination unit 108 according to the fourth embodiment will be described with reference to FIG. FIG. 18 is a flowchart for explaining the overflow determination process in step S1116 of FIG. Note that, in the overflow determination process illustrated in FIG. 18, the same processes as those in the third embodiment are denoted by the same reference numerals, and description thereof is omitted.

  In step S1411, when it is determined that the temperature has reached the determination start temperature (YES in step S1411), the overflow determination unit 108 detects the cooking utensil width information and the height information detected by the cooking utensil size detection unit 107. Is acquired (step S1412). Next, the spillage determination unit 108 acquires the height of the high temperature part calculated in the high temperature part height calculation process of step S1115 (step S1413).

  Then, the spillage determination unit 108 compares the height of the high temperature part calculated by the high temperature part height calculation unit 114 with the height of the cooking utensil detected by the cooking utensil size detection unit 107, and compares the height of the high temperature part. It is determined whether or not the height is larger than the height of the cooking utensil (step S1414). Here, when it is determined that the height of the high temperature portion is larger than the height of the cooking utensil (YES in step S1414), the overflow determination unit 108 determines that the overflow has occurred (step S1403).

  On the other hand, if it is determined in step S1403 that the height of the high temperature portion is equal to or less than the height of the cooking utensil (NO in step S1403), the spillage determination unit 108 determines that no spillage has occurred. If it is not determined that the spill is over, the process returns to the average temperature data acquisition process in step S1104 of FIG. 17, and the subsequent processes are repeatedly executed.

  Thus, the height of the high-temperature portion of the cooking utensil is calculated using the calculated high-temperature part mapping area and the detected width of the cooking utensil. Then, the size of the detected cooking utensil is compared with the calculated height of the high temperature portion of the cooking utensil, and if the high temperature portion exceeds the height of the cooking utensil, the spilling occurred. Determined.

  Usually, the upper surface of the cooked food in the cooking utensils rises due to boiling, and overflowing from the cooking utensils causes spillage. Therefore, when the height of the high-temperature portion on the side surface of the cooking utensil becomes larger than the height of the cooking utensil, it can be determined that the spilling has occurred, and the spilling during cooking heating can be reliably and easily detected. .

(Embodiment 5)
Next, a fifth embodiment of the present invention will be described. As in the first embodiment, the fifth embodiment will be described assuming that the number of cooking utensils installed on the heating cooker is one. FIG. 19 is a block diagram showing a configuration of a spill detector according to Embodiment 5 of the present invention.

  The spill detector 1 in the fifth embodiment includes an infrared sensor 100, a spill detector 109, and a cooking utensil temperature sensor 115. In addition, the overflow detection unit 109 includes a data acquisition unit 103, an area time change amount calculation unit 116, and a overflow detection unit 108.

  The cooking utensil temperature sensor 115 detects the temperature of the cooking utensil via the top plate on the upper surface of the heating cooker. The area time variation calculation unit 116 determines whether or not the temperature detected by the cooking utensil temperature sensor 115 has reached a preset boiling start temperature, and when it is determined that the boiling start temperature has been reached, The time change amount of the average temperature acquired by the data acquisition unit 103 is calculated, and the time change amount of the high temperature part mapping area is calculated based on the calculated time change amount of the average temperature.

  The average temperature Tm detected by the infrared sensor 100 can be expressed by the following equation (7).

  Tm = (ΣT1 × S1 + ΣT2 × S2) / S (7)

  The high temperature part mapping area S2 is represented by the following equation (8) based on the above equations (3) and (4).

  S2 = {(Tm−T1) × S} / (T2−T1) (8)

  The time change amount ΔS2 of the high temperature portion mapping area S2 is expressed by the following equation (9) using the mapping area S of the entire mapping space, the initial value T1 of the average temperature, the boiling start temperature T2, and the time change amount ΔTm of the average temperature. Can be represented.

  ΔS2 = {S / (T2−T1)} × ΔTm (9)

  The overflow determination unit 108 determines whether or not the time change amount of the high-temperature part mapping area detected by the area time change amount calculation unit 116 is larger than 0, and the time change amount of the high-temperature part mapping area is larger than 0. If it is determined that a spill occurs. In addition, the spillover determination unit 108 determines that no spillage has occurred when the temporal change amount of the high-temperature part mapping area is 0 or less, that is, when the temporal change amount of the high-temperature part mapping area is zero.

  After the boiling start temperature is reached, if the time variation of the average temperature detected by the infrared sensor 100 is not 0, the time variation of the high-temperature part mapping area becomes larger than 0, and it can be determined that the spilling occurs. . On the other hand, when the time variation of the average temperature detected by the infrared sensor 100 is 0 after reaching the boiling start temperature, the time variation of the high-temperature part mapping area is also zero, and it is determined that no spillage has occurred. be able to.

  In the above equation (9), {S / (T2−T1)} can be regarded as a constant. Therefore, by calculating the time variation ΔTm of the average temperature substantially, the time variation of the high temperature part mapping area The amount ΔS2 can be calculated. Therefore, the spillage determination unit 108 can determine the presence or absence of spillage by calculating the time change amount ΔTm of the average temperature without calculating the time change amount ΔS2 of the high-temperature part mapping area. That is, when the average temperature change amount ΔTm calculated by the area time change amount calculation unit 116 is 0, the overflow determination unit 108 determines that no overflow has occurred, and the average temperature change ΔTm is If it is not 0, it is determined that a spill has occurred.

  Next, the operation of the spill detector 1 in the fifth embodiment will be described. FIG. 20 is a flowchart for explaining the operation of the overflow detector 1 according to the fifth embodiment.

  First, the data acquisition unit 103 determines whether or not the power of the cooking device is in an ON state as in the first to fourth embodiments (step S1100). If it is determined that the power of the cooking device is not turned on (NO in step S1100), the data acquisition unit 103 ends the process and waits until the power is turned on.

  On the other hand, when it is determined that the power of the heating cooker is in the ON state (YES in step S1100), the data acquisition unit 103 acquires the temperature of the cooking utensil from the cooking utensil temperature sensor 115, and calculates the area time variation calculation unit. It outputs to 116 (step S1117). Next, the area time variation calculation unit 116 determines whether or not the temperature of the cooking utensil acquired by the data acquisition unit 103 is the boiling start temperature (step S1118). The boiling start temperature is set in advance to 100 ° C., which is the boiling start temperature of water. However, the present invention is not particularly limited to this, and similarly to the third embodiment, the spill detector 1 is connected to an input / output device. Unit 112 and cooking information storage unit 113 may be provided to accept selection of a cooking menu by the user and set a determination start temperature corresponding to the selected cooking menu as a boiling start temperature.

  Here, when it is determined that the temperature of the cooking utensil is not the boiling start temperature (NO in step S1118), there is no possibility of spilling, and thus the process ends. On the other hand, when it is determined that the temperature of the cooking utensil is the boiling start temperature (YES in step S1118), the data acquisition unit 103 performs an average temperature data acquisition process (step S1104).

  Next, the area time change amount calculation unit 116 calculates the time change amount of the high temperature part mapping area (step S1119). Specifically, the area time change amount calculation unit 116 subtracts the average temperature acquired last time by the data acquisition unit 103 from the average temperature acquired this time by the data acquisition unit 103, thereby calculating the time change amount of the average temperature. calculate. The area time change amount calculation unit 116 stores the average temperature acquired by the data acquisition unit 103, and reads the average temperature acquired last time when calculating the time change amount of the average temperature. Then, the area time change amount calculation unit 116 calculates the time change amount of the high temperature part mapping area based on the time change amount of the average temperature.

  Next, the spillage determination unit 108 determines the presence or absence of spillage to be described later (step S1120), and the data acquisition unit 103 determines whether the power of the heating cooker is in the OFF state as in the first embodiment. Judgment is made (step S1107). If it is determined in step S1107 that the power of the cooking device is in an OFF state (YES in step S1107), a series of processing is terminated, and the process waits until the power is turned on. On the other hand, when it is determined that the power of the cooking device is not OFF (NO in step S1107), the process returns to the average temperature data acquisition process in step S1104, and the processes after step S1104 are repeatedly executed.

  Next, the spillage determination process performed by the spillover determination unit 108 according to the fifth embodiment will be described with reference to FIG. FIG. 21 is a flowchart for explaining the overflow determination process in step S1120 of FIG.

  First, the spillage determination unit 108 acquires the time change amount of the high-temperature part mapping area calculated by the area time change amount calculation unit 116 (step S1415). Next, the overflow determination unit 108 determines whether or not the temporal change amount of the high-temperature part mapping area detected by the area time change amount calculation unit 116 is larger than 0 (step S1416). If it is determined that the temporal change amount of the high-temperature part mapping area is 0 or less (NO in step S1416), the process returns to the average temperature data acquisition process in step S1104 of FIG. 20, and the subsequent processes are repeatedly executed. .

  On the other hand, when it is determined that the temporal change amount of the high-temperature part mapping area is greater than 0 (YES in step S1416), the overflow determination unit 108 determines that the overflow has occurred (step S1403).

  In the present embodiment, the spillage determination unit 108 sets the criterion for determining the amount of time change in the high-temperature part mapping area to zero. However, due to the measurement error of the infrared sensor 100, the amount of time change of the high-temperature portion mapping area is not always zero. Therefore, the criterion for determining the temporal change amount of the high-temperature part mapping area in the present embodiment is set within a predetermined range including an error, and the overflow determination unit 108 has a temporal change amount of the high-temperature part mapping area larger than approximately zero. It may be determined whether or not.

  As described above, the temperature data of the infrared sensor 100 that detects the temperature of the cooking utensil is periodically acquired, and the time change amount of the acquired temperature data is calculated. Then, based on the calculated time variation of the temperature data, it is determined whether or not the cooked food in the cooking utensil has been spilled.

  That is, the amount of time change of the temperature data of the infrared sensor 100 that detects the temperature of the cooking utensil is a constant size until the spilling occurs, but increases when the spilling occurs. Therefore, it is possible to determine the presence or absence of spillage of the cooked food in the cooking utensil based on the time change amount of the temperature data, and it is possible to reliably and easily detect the spillage during cooking and heating.

  Further, when the temperature of the cooked food in the cooking utensil reaches a boiling start temperature that represents the temperature at which the cooked food in the cooking utensil boils, the time change amount of the acquired temperature data is calculated. Then, based on the time change amount of the temperature data, the time change amount of the high temperature portion mapping area representing the mapping area of the high temperature portion on the side surface of the cooking utensil is calculated. When the high-temperature part mapping area is substantially zero, it is determined that no spilling has occurred, and when the amount of time change of the high-temperature part mapping area is not substantially zero, it is determined that the spilling has occurred.

  Normally, after the food in the cooking utensil boils, the spilling occurs, but the boiling temperature remains at the boiling temperature until the spilling occurs, and the mapping area of the hot part on the side of the cooking utensil Since the high-temperature part mapping area representing the temperature is constant, the temperature data of the infrared sensor 100 that detects the temperature of the cooking utensil is constant. When the spilling occurs, the upper surface of the cooked food in the cooking utensil rises and the high-temperature part mapping area increases, so that the temperature data of the infrared sensor 100 rises. Therefore, when the temperature of the cooked food in the cooking utensil reaches the boiling start temperature representing the temperature at which the cooked food in the cooking utensil boils, the time change amount of the temperature data of the infrared sensor 100 is calculated, and the time of the temperature data By calculating the temporal change amount of the high-temperature part mapping area based on the change amount and determining whether or not the temporal change amount of the high-temperature part mapping area is substantially zero, it is possible to easily determine the presence or absence of spillage. .

(Embodiment 6)
Next, a sixth embodiment of the present invention will be described. As in the first embodiment, the sixth embodiment will be described assuming that the number of cooking utensils installed on the heating cooker is one. FIG. 22 is a block diagram showing a configuration of a spill detector according to Embodiment 6 of the present invention.

  The spill detector 1 in the sixth embodiment includes an infrared sensor 100 and a spill detector 109. In addition, the overflow detection unit 109 includes a data acquisition unit 103, a temperature / time change amount calculation unit 117, a temperature / time change amount storage unit 118, and a overflow detection unit 108.

  The temperature-time change calculation unit 117 calculates the time change of the average temperature acquired by the data acquisition unit 103. The temperature / time change amount storage unit 118 stores the time change amount of the average temperature calculated by the temperature / time change amount calculation unit 117. The overflow determination unit 108 determines whether the time variation of the average temperature calculated this time by the temperature / time variation calculator 117 is the same as the time variation of the average temperature calculated by the temperature / time variation calculator 117 last time. If the time change amount of the average temperature calculated this time is different from the time change amount of the average temperature calculated last time, it is determined that a spill occurs. In addition, the overflow determination unit 108 determines that no overflow has occurred when the temporal change amount of the average temperature calculated this time is the same as the temporal change amount of the average temperature calculated last time.

  The principle of the spill detector 1 in the sixth embodiment will be described. FIG. 23 is a diagram for explaining the principle of the overflow detector in the sixth embodiment. In FIG. 23, the vertical axis represents the output value of the infrared sensor 100, and the horizontal axis represents time. Moreover, in FIG. 23, water is heated.

  As shown in FIG. 23, the output value (average temperature data) of the infrared sensor 100 increases with a certain amount of time change until the temperature of the cooked product reaches 100 ° C. At this time, as for the output value of the infrared sensor 100, the mapping area of the high temperature portion is constant, and only the temperature rises. On the other hand, when the temperature of the cooked product reaches 100 ° C., the cooked product boils, so that the mapping area of the high temperature portion increases, and as a result, the output value of the infrared sensor 100 also increases. In particular, since spilling occurs suddenly, as shown in FIG. 23, the amount of time change of the average temperature until the temperature of the food reaches 100 ° C. and the average temperature after the temperature of the food reaches 100 ° C. This is different from the amount of time change. That is, by detecting a change in the gradient of the output value of the infrared sensor 100, it is possible to detect the overflowing.

  Next, the operation of the spill detector 1 according to the sixth embodiment will be described. FIG. 24 is a flowchart for explaining the operation of the overflow detector 1 according to the sixth embodiment.

  First, the data acquisition part 103 judges whether the power supply of a heating cooker is an ON state similarly to Embodiment 1-5 (step S1100). If it is determined that the power of the cooking device is not turned on (NO in step S1100), the data acquisition unit 103 ends the process and waits until the power is turned on.

  On the other hand, when it is determined that the heating cooker is turned on (YES in step S1100), the data acquisition unit 103 performs an average temperature data acquisition process (step S1104).

  Next, the temperature-time change amount calculation unit 117 calculates the time change amount of the average temperature (step S1121). Specifically, the temperature-time change calculation unit 117 subtracts the average temperature acquired last time by the data acquisition unit 103 from the average temperature acquired this time by the data acquisition unit 103, thereby calculating the time change amount of the average temperature. calculate. Note that the temperature / time change calculation unit 117 stores the average temperature acquired by the data acquisition unit 103, and reads the average temperature acquired last time when calculating the time change of the average temperature. Further, the temperature / time change amount calculation unit 117 stores the calculated time change amount of the average temperature in the temperature / time change amount storage unit 118.

  Next, the spillage determination unit 108 determines the presence or absence of spillage to be described later (step S1122), and the data acquisition unit 103 determines whether the power of the heating cooker is in the OFF state as in the first embodiment. Judgment is made (step S1107). If it is determined in step S1107 that the power of the cooking device is in an OFF state (YES in step S1107), a series of processing is terminated, and the process waits until the power is turned on. On the other hand, when it is determined that the power of the cooking device is not OFF (NO in step S1107), the process returns to the average temperature data acquisition process in step S1104, and the processes after step S1104 are repeatedly executed.

  Next, the spillage determination process performed by the spillage determination unit 108 according to the sixth embodiment will be described with reference to FIG. FIG. 25 is a flowchart for explaining the overflow determination process in step S1121 of FIG.

  First, the spillage determination unit 108 acquires the time variation of the current average temperature calculated by the temperature / time variation calculation unit 117 (step S1417). Next, the spillage determination unit 108 acquires, from the temperature / time change amount storage unit 118, the time change amount of the previous average temperature calculated by the temperature / time change amount calculation unit 117 (step S1418).

  Next, the spillage determination unit 108 determines whether or not the time variation of the current average temperature is the same as the time variation of the previous average temperature (step S1419). Here, when it is determined that the time variation of the current average temperature is the same as the time variation of the previous average temperature (YES in step S1419), the process returns to the average temperature data acquisition process in step S1104 of FIG. The subsequent processing is repeatedly executed.

  On the other hand, when it is determined that the temporal change amount of the current average temperature is different from the temporal change amount of the previous average temperature (NO in step S1419), the overflow determination unit 108 determines that the overflow has occurred (step S1403). ).

  As described above, the time change amount of the temperature data is stored in the temperature time change amount storage unit 118. Then, it is determined whether or not the time change amount of the current temperature data is the same as the time change amount of the previous temperature data stored in the temperature time change amount storage unit 118. If it is different, it is determined that a spill has occurred.

  Normally, the amount of change over time in the temperature data of the infrared sensor 100 that detects the temperature of the cooking utensil is constant between the start of heating and the occurrence of spilling. On the other hand, when a spill occurs, the top surface of the cooked food in the cooking utensil rises rapidly, so the amount of time change of the temperature data after the spill is different from the time change of the temperature data before the spill occurs Value. Therefore, by determining whether or not the time change amount of the current temperature data is the same as the time change amount of the previous temperature data stored in the temperature time change storage unit 118, the presence or absence of spillage is determined. It can be easily determined.

  In addition, the combination of the height detection method of a cooking utensil and the overflowing determination method is not limited to the combination in each embodiment, and a combination between different embodiments can also be adopted.

  In Embodiment 1, when the width of the cooking utensil is obtained in the cooking utensil size detection process in step S1103, the number of pixels of the image is used as it is. However, the present invention is not particularly limited thereto, and the size of the cooking utensil image is not limited thereto. If the actual size of the cooking utensil is different, the size ratios may be calculated and held in advance, and the width of the cooking utensil may be calculated using the size ratio.

  Moreover, although the width of the cooking utensil is used as the width value for calculating the mapping area, it may be changed in consideration of the detection range of the infrared sensor 100. Furthermore, in the spillage determination process in step S1106, it is determined that spillage has occurred when the high-temperature portion mapping area is larger than the mapping area of the cooking utensil. However, the present invention is not particularly limited to this, and the high-temperature portion When the mapping area approaches the mapping area of the cooking utensil, it may be determined that spilling has occurred.

  In the third embodiment, the cooking method is determined based on the user's input, but a button (for example, a button for setting a heating power adjustment button, a cooking course (fried food, kettle setting, etc.), etc.) provided in the cooking device is operated. You may employ | adopt the method of estimating a cooking method based on etc. Furthermore, it is possible to use an ultrasonic sensor when detecting the height of the cooking utensil in the first to third embodiments, and it is also conceivable to use an infrared camera for high-temperature part mapping area calculation processing.

  The overflow detection device according to the present invention is capable of more reliably detecting a state where the overflow has occurred or is likely to occur, and detecting the overflow of the cooked food in the cooking utensil heated by the heating cooker. It is useful as a spill detection method and a spill detection program.

It is a side view which shows the whole structure of the overflow detection apparatus in Embodiment 1. 1 is a block diagram illustrating a configuration of a spill detector in Embodiment 1. FIG. 3 is a flowchart for explaining an operation of the spill detector in the first embodiment. It is a flowchart for demonstrating the cooking appliance size detection process in step S1103 of FIG. It is a schematic diagram for demonstrating cooking utensil size detection processing. It is a flowchart for demonstrating the high temperature part mapping area calculation process in step S1105 of FIG. It is a flowchart for demonstrating the overflowing determination process in step S1106 of FIG. It is a block diagram which shows the structure of the overflow detection apparatus in Embodiment 2 of this invention. It is a figure which shows an example of the format of the height information and width information which are registered into a RFID tag. 10 is a flowchart for explaining an operation of the spill detector in the second embodiment. FIG. 11 is a flowchart for explaining the overflow detection process in step S1109 of FIG. It is a block diagram which shows the structure of the overflow detection apparatus in Embodiment 3 of this invention. It is a figure which shows an example of the information regarding the cooking utensil and the information regarding the cooking method which the cooking information storage part has memorize | stored. 10 is a flowchart for explaining an operation of the spill detector in the third embodiment. It is a flowchart for demonstrating the overflowing determination process in step S1114 of FIG. It is a block diagram which shows the structure of the overflow detection apparatus in Embodiment 4 of this invention. 10 is a flowchart for explaining an operation of the spill detector in the fourth embodiment. It is a flowchart for demonstrating the overflowing determination process in step S1116 of FIG. It is a block diagram which shows the structure of the overflow detection apparatus in Embodiment 5 of this invention. 10 is a flowchart for illustrating an operation of the spill detector in the fifth embodiment. It is a flowchart for demonstrating the overflowing determination process in step S1120 of FIG. It is a block diagram which shows the structure of the overflow detection apparatus in Embodiment 6 of this invention. It is a figure for demonstrating the principle of the balloon detection apparatus in Embodiment 6. FIG. 14 is a flowchart for illustrating an operation of the spill detector according to the sixth embodiment. It is a flowchart for demonstrating the overflowing determination process in step S1121 of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Overflow detection apparatus 100 Infrared sensor 101 Optical camera 102 Illumination equipment 103 Data acquisition part 104 Temperature primary storage part 105 High temperature part mapping area calculation part 106 Equipment information storage part 107 Cooking utensil size detection part 108 Overflow detection part 109 Overflow detection part 110 RFID Tag 111 High temperature part area primary storage part 112 Input / output part 113 Cooking information storage part 114 High temperature part height calculation part 115 Cooking utensil temperature sensor 116 Area time change amount calculation part 117 Temperature time change amount calculation part 118 Temperature time change amount storage part 200 Cookware information registration format 300 Cookware table 301 Cooking method table

Claims (15)

Data acquisition means for acquiring a temperature signal of a temperature detection sensor for detecting the temperature of the cooking utensil;
Cooking utensil size detection means for detecting the height and width of the cooking utensil placed on the heating cooker;
Using the temperature indicated by the temperature signal acquired by the data acquisition unit and the height and width of the cooking utensil detected by the cooking utensil size detection unit, the mapping area of the high temperature portion on the side surface of the cooking utensil is calculated. High-temperature part mapping area calculating means for calculating a high-temperature part mapping area to represent,
A spillage detection device comprising: a spillage determination unit that determines whether or not the cooked food in the cooking utensil spills using the high temperature part mapping area calculated by the high temperature part mapping area calculation unit.   The spillage determination means calculates a cooking utensil mapping area representing the mapping area of the cooking utensil based on the height and width of the cooking utensil detected by the cooking utensil size detection means, and the calculated cooking utensil Compare the mapping area with the high-temperature part mapping area calculated by the high-temperature part mapping area calculation means, and if the high-temperature part mapping area exceeds the cooking utensil mapping area, it is determined that spilling has occurred The apparatus according to claim 1, wherein: Cooking menu presenting means for presenting the cooking menu to the user;
From the cooking menu presented by the cooking menu presenting means, a cooking menu input accepting means for accepting an input of the cooking menu by the user;
Further includes a spillage determination start temperature storage means for preliminarily storing a spillover determination start temperature representing a temperature at which the determination of spillage is started, for each cooking menu;
The spillage determination unit reads the spillage determination start temperature corresponding to the cooking menu received by the cooking menu input reception unit from the spillover determination start temperature storage unit, and the temperature indicated by the temperature signal acquired by the data acquisition unit is Determining whether or not the spillover determination start temperature has been reached, and determining that the spillover determination start temperature has been reached, based on the height and width of the cooking utensil detected by the cooking utensil size detection means Calculate the cooking utensil mapping area representing the mapping area of the cooking utensil, compare the calculated cooking utensil mapping area and the high temperature part mapping area calculated by the high temperature part mapping area calculating means, the high temperature When the partial mapping area exceeds the cooking utensil mapping area, it is determined that the spilling has occurred. Fukikobore detecting apparatus according to claim 2, symptoms. The high temperature part mapping area calculating means periodically calculates the high temperature part mapping area of the cooking utensil,
2. The apparatus according to claim 1, wherein the spillage determination unit determines the presence or absence of spillage based on a change in an increase rate of the high temperature part mapping area calculated by the high temperature part mapping area calculation unit. A high-temperature part that calculates the height of the high-temperature part of the cooking utensil using the high-temperature part mapping area calculated by the high-temperature part mapping area calculation unit and the width of the cooking utensil detected by the cooking utensil size detection unit Further comprising height calculation means,
The spillage determination means compares the height of the cooking utensil detected by the cooking utensil size detection means and the height of the high temperature portion of the cooking utensil calculated by the high temperature part height calculation means, and compares the high temperature The apparatus according to claim 1, wherein when the height of the portion exceeds the height of the cooking utensil, it is determined that the spill has occurred. Illuminating means for illuminating the cooking utensil from above during cooking,
Imaging means for imaging the cooking utensil from above during cooking,
Further comprising equipment information storage means for preliminarily storing the height from the position of the illumination means to the bottom surface of the cooking utensil,
The cooking utensil size detection means identifies a cooking utensil area representing the cooking utensil and a shadow area representing a shadow of the cooking utensil from the image captured by the imaging unit, and the identified cooking utensil area and the The overflow detection device according to any one of claims 1 to 5, wherein a height and a width of the cooking utensil are calculated using a shadow area and a height stored in the facility information storage means. . Information reading for reading the cooking utensil information from an RFID tag which is mounted on the cooking utensil and stores in advance cooking utensil information including height information indicating the height of the cooking utensil and width information indicating the width of the cooking utensil. Further comprising means,
The said cooking utensil size detection means detects the height and width | variety of the said cooking utensil based on the cooking utensil information read by the said information reading means, The spilling in any one of Claims 1-5 characterized by the above-mentioned. Detection device. A cooking utensil table storage that stores in advance a cooking utensil table that associates cooking utensil identification information capable of identifying the cooking utensil, height information indicating the height of the cooking utensil, and width information indicating the width of the cooking utensil. Means,
Presenting means for presenting the cooking utensil identification information stored in the cooking utensil table storage means to a user;
Input receiving means for receiving input of cooking utensil identification information corresponding to the cooking utensil used by the user for cooking from among the cooking utensil identification information presented by the presenting means,
The cooking utensil size detection unit refers to the cooking utensil table storage unit and extracts height information and width information of the cooking utensil associated with the cooking utensil identification information received by the input receiving unit. 6. The apparatus according to claim 1, further comprising detecting a height and a width of the cooking utensil. A method for detecting spillage to detect the presence or absence of spillage in the cooking utensil heated by the heating cooker,
A data acquisition step in which the data acquisition means acquires a temperature signal of a temperature detection sensor that detects the temperature of the cooking utensil;
A cooking utensil size detection step, wherein the cooking utensil size detection means detects the height and width of the cooking utensil placed on the heating cooker;
Using the temperature indicated by the temperature signal acquired in the data acquisition step and the height and width of the cooking utensil detected in the cooking utensil size detection step, A high temperature portion mapping area calculating step for calculating a high temperature portion mapping area representing a mapping area of the high temperature portion on the side surface;
The spillage determination means includes a spillage determination step of determining whether or not the cooked food in the cooking utensil is spilled using the high temperature part mapping area calculated in the high temperature part mapping area calculating step. Spilling detection method. A spill detection program for detecting the presence or absence of spilling of cooked food in a cooking utensil heated by a heating cooker,
Data acquisition means for acquiring a temperature signal of a temperature detection sensor for detecting the temperature of the cooking utensil;
Cooking utensil size detection means for detecting the height and width of the cooking utensil placed on the heating cooker;
Using the temperature indicated by the temperature signal acquired by the data acquisition unit and the height and width of the cooking utensil detected by the cooking utensil size detection unit, the mapping area of the high temperature portion on the side surface of the cooking utensil is calculated. High-temperature part mapping area calculating means for calculating a high-temperature part mapping area to represent,
A spill detection program that causes a computer to function as a spill determining unit that determines the presence or absence of spilling of the cooked food in the cooking utensil using the high temperature part mapped area calculated by the high temperature part mapped area calculating unit . Data acquisition means for acquiring a temperature signal of a temperature detection sensor for detecting the temperature of the cooking utensil;
A temperature time variation calculation means for calculating a time variation amount of the temperature signal acquired by the data acquisition means;
A spillage detection device comprising: a spillage determination unit that determines the presence or absence of spillage of the cooked food in the cooking utensil based on the time change amount of the temperature signal calculated by the temperature time change amount calculation unit. . The temperature time change amount calculation means is a temperature acquired by the data acquisition means when the temperature of the food in the cooking utensil reaches a boiling start temperature representing a temperature at which the food in the cooking utensil boils. Calculate the amount of time change of the signal,
The spillover judging means calculates a time change amount of a high temperature portion mapping area representing a mapping area of a high temperature portion on a side surface of the cooking utensil based on the time change amount of the temperature signal calculated by the temperature time change amount calculating means. When the time change amount of the high-temperature part mapping area is approximately 0, it is determined that no spilling has occurred, and when the time change amount of the high-temperature part mapping area is not approximately 0, spilling has occurred. The apparatus according to claim 11, wherein the determination is made. A time change amount storage means for storing the time change amount of the temperature signal calculated by the temperature time change amount calculation means;
The overflow determination unit is configured to calculate a time change amount of the current temperature signal calculated by the temperature time change amount calculation unit and a time change amount of the previous temperature signal stored in the time change amount storage unit. 12. The apparatus according to claim 11, wherein it is determined whether or not they are the same, and if they are the same, it is determined that no overflow has occurred, and if they are different, it is determined that the overflow has occurred. A method for detecting spillage to detect the presence or absence of spillage in the cooking utensil heated by the heating cooker,
A data acquisition step in which the data acquisition means acquires a temperature signal of a temperature detection sensor that detects the temperature of the cooking utensil;
A temperature time change amount calculating means for calculating a time change amount of the temperature signal acquired in the data acquisition step;
The spillage determination means includes a spillage determination step of determining whether or not the cooked food in the cooking utensil is spilled based on the time change amount of the temperature signal calculated in the temperature time change amount calculation step. A spill detection method. A spill detection program for detecting the presence or absence of spilling of cooked food in a cooking utensil heated by a heating cooker,
Data acquisition means for acquiring a temperature signal of a temperature detection sensor for detecting the temperature of the cooking utensil;
A temperature time variation calculation means for calculating a time variation amount of the temperature signal acquired by the data acquisition means;
The computer is caused to function as a spill determining unit that determines whether or not the cooked food in the cooking utensil is spilled based on the time change amount of the temperature signal calculated by the temperature / time change calculation unit. Detection program.

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