JP2008151431A5 - - Google Patents

Description

Cooking equipment

  The present invention relates to a cooking device for heating while grasping the surface state of an object to be heated.

Conventionally, this type of cooking device includes an image sensor that captures an object to be cooked, an image processing unit that processes an image captured by the image sensor, and the image processing unit that is to be cooked in a cooking chamber at the start of cooking. Cooking control is provided with image composition means for superimposing a burnt image visually representing the target value of the burn condition set by the operation unit on the initial cooking image obtained by photographing the body, and synthesizing a cooking end image. The burner generates burn data representing the degree of progress of the burned body based on the initial cooking image and the cooking image obtained by photographing the cooked object in the cooking chamber after the start of cooking. There is one that includes a generating means and a control means for issuing a cooking end command when the burning data for the image being cooked is compared with the burning data for the cooking end image and both data match or substantially match (for example, , See Patent Document 1).
JP 2001-272045 A

  However, the conventional configuration requires a complicated configuration such as an image sensor, an image processing unit, an image composition unit, and a burn data unit in order to grasp the cooking progress of the object to be cooked. In addition, there is a problem that it is necessary to prepare the desired burned data of the heated object in advance, and when there is no desired burned data of the heated object, it is difficult to determine the end of cooking.

  The present invention solves the above-mentioned conventional problems, grasps the cooking state of the object to be heated from the surface state of the object to be heated with a simple configuration, controls the heating means in accordance with the state, and covers the object after cooking. The purpose is to improve the quality of heated products.

In order to solve the above-described conventional problems, a heating cooking apparatus according to the present invention includes a heating chamber for storing an object to be heated, first heating means for generating radiant heat supplied to the object to be heated, and the heating chamber. Second heating means for heating the object to be heated by heat convection; color measuring means for measuring colors at a plurality of locations on the heated object surface ; and temperature detecting means for detecting the temperature of the heating chamber; A time measuring means for measuring the heating time of the object to be heated; and a control means for controlling the first heating means, the second heating means and the time measuring means, wherein the control means is the color measuring means. The first heating means and / or the second heating means are operated until the detection signal becomes a numerical value desired by the user . And the cooking state of a to-be-heated material is grasped | ascertained from the surface state of a to-be-heated material, and a heating means is controlled according to the state.

  The cooking device of the present invention measures the color of the object to be heated and controls the heating means according to the detection signal, so that the balance between the surface state and the internal state of the object to be heated can be improved. The quality of the object to be heated later can be improved.

A first invention is a heating chamber for storing an object to be heated, a first heating means for generating radiant heat to be supplied to the object to be heated, and a second object for heating the object to be heated by convection in the heating chamber. Heating means, color measuring means for measuring the color of the heated surface of the heated object, temperature detecting means for detecting the temperature of the heating chamber, and time for measuring the heating time of the heated object And a control means for controlling the measuring means, the first heating means, the second heating means, and the time measuring means, wherein the control means has a detection signal of the color measuring means as a numerical value desired by the user. Until the first
One heating means and / or the second heating means are operated . Thereby, since the cooking state of a to-be-heated material is grasped | ascertained from the surface state of a to-be-heated material, and a heating means is controlled according to the state, the quality of the to-be-heated material after cooking can be improved.

Moreover , since the measurement accuracy can be increased and the surface state of the object to be heated can be accurately grasped, the quality of the object to be heated after heating can be improved. Furthermore, the object to be heated can be baked into a state desired by the user with a simple configuration.

The second invention is characterized in that, in particular, the control means of the first invention estimates the moisture content of the surface of the object to be heated based on the detection signal of the color measuring means. Thereby, since the color and moisture content of the surface of a to-be-heated material can be maintained in the optimal balance, the quality of the to-be-heated material after a heating can be improved.

According to a third aspect of the invention, in particular, the control means of the first aspect of the invention estimates the moisture content of the object to be heated based on detection signals of the time measuring means, the temperature detecting means, and the color measuring means. And Thereby, since the optimal heating conditions of a to-be-heated material can be implement | achieved, the quality of the to-be-heated material after a heating can be improved.

According to a fourth aspect of the invention, in particular, the control means of the first aspect of the invention detects the color measurement means after finishing heating for a predetermined time using either the first heating means or the second heating means as a main heating source. Based on the signal, either the first heating means or the second heating means is newly selected as the main heating source. Thereby, since the surface state of a to-be-heated material can always be kept constant, the quality of the to-be-heated material after a heating can be improved.

In the fifth aspect of the invention, in particular, the control means of the first aspect of the invention is characterized in that the control means sets the heating time corresponding to the main heating source selected in the first heating means or the second heating means, The setting is based on the detection signal of the color measuring means.

Thereby, since it can heat, grasping | ascertaining the heating characteristic of a heating means, the surface state of a to-be-heated material can always be kept constant.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a front sectional view of a cooking device according to the first embodiment of the present invention, FIG. 2 is a sectional side view of the cooking device, and FIG. 3 is an enlarged view of a main part of the cooking device.

  1-3, the heating cooking apparatus main body 1 is provided with a door 2 and a heating chamber 4 in which an object to be heated 3 is stored. The heating chamber 4 is provided with a placing means 5 for placing the article 3 to be heated. A first heating means 6 for generating radiant heat to be supplied to the object to be heated 3 and a second heating means 7 for heating the object to be heated by convection inside the heating chamber 4 are provided. The article 3 to be heated housed in the heating chamber 4 is heated by the first heating means 6 and the second heating means 7. The second heating means 7 is provided with an airflow generating means 8 that generates an airflow in the heating chamber 4. The airflow generation means 8 is configured to suck air in the heating chamber 4 from the suction port 9a, heat the air by the second heating means 7, and blow it out from the outlet 9b to the heating chamber 4.

  In addition to the first heating means 6 and the second heating means 7, the article 3 to be heated is radiated from the microwave generation means 10 to the heating chamber 4 via the radiation antenna 13 rotated by the waveguide 11 and the motor 12. It is also possible to perform microwave heating using microwaves.

  In the heating chamber 4, a color measuring unit 14 and a temperature detecting unit 15 are disposed. The color measuring unit 14 measures the color of the article 3 to be heated placed on the placing unit 5, and the temperature detecting unit 15 detects the temperature of the heating chamber 4. The measurement range of the color measurement means 14 is shown as a color measurement area 16 in FIGS.

  The control means 17 is based on the operation input signal from the operation part (not shown) and the signal from each detection means, the 1st heating means 6, the 2nd heating means 7, the airflow generation means 8, microwave generation The driving power source 10a (not shown) of the means 10 and the operation of the motor 12 are controlled. The control means 17 is provided with time measuring means 18 for measuring the heating time.

  The heating conditions, control conditions, etc. are temporarily or permanently stored in storage means (not shown) integrated with the control means 17. Various keys are arranged on the operation unit, although not shown.

  Next, the operation | movement and effect | action are demonstrated about the heat cooking apparatus which consists of the said structure.

  In this Embodiment, an example of cooking control (with preheating) at the time of using chicken thigh meat as a to-be-heated material is shown.

  When the object to be heated is not contained in the heating chamber 4 and the temperature is set by the operation unit and preheating is started, the control means 17 is connected to the first heating means 6, the second heating means 7, the airflow generating means 8, the temperature. The operation of the detection means 15 is started. When it is detected that the heating chamber 4 has reached the predetermined temperature by the detection signal of the temperature detection means 15, the control means 17 notifies the user that preheating has been completed by the notification means (not shown). As the notification means, means such as sound (voice), light, and vibration can be used.

  After the preheating is completed, the user opens the door 2 and places chicken thighs on the placing means 5 in the heating chamber 4. When the door 2 is closed and heating is started again, the control means 17 starts the operation of the color measuring means 14, the temperature detecting means 15, and the time measuring means 18.

  The control means 17 takes in the signals of the color measurement means 14 and the temperature detection means 15 at regular intervals. The color measuring unit 14 measures colors at a plurality of locations on the surface of the article 3 to be heated, and sends a signal to the control unit 17. The color measuring unit 14 may employ a method of measuring the color of the object to be heated while moving on the mounting unit 5 over a wide range with a single eye, or a method of measuring the entire surface of the mounting unit 5 with a compound eye. May be.

  The control means 17 averages a plurality of measurement values from the color measurement means 14 and determines the color of the burn. Thereby, the measurement variation by the measurement error, the surface state of the article 3 to be heated, etc. can be eliminated, and the accuracy of color measurement can be improved.

  In color measurement, the L value of the color value is mainly measured. In general, the darker the lighter the darker the color is, and the darker the darker the color is. There is a correlation between the L value and the burnt color, and the burnt color of the surface of the object to be heated 3 can be estimated by measuring the L value. Also, there is a correlation between the burnt color and the moisture content of the object to be heated, and the surface of the object to be heated can be easily baked to the desired burnt color by heating until the L value shows an arbitrary value. Even when the initial state of the image is different, it is possible to keep the burnt color constant.

FIG. 4 shows the relationship between the L value and the moisture content. As shown in FIG. 4, it is recognized that the relationship between the L value and the moisture content is almost proportional. A region surrounded by a thick line is a preferable result, and an unfavorable result is obtained when the L value is too large or too small. On the other hand, when the moisture content is about 56% or less, it becomes too dry and hard, resulting in an undesirable result. As shown in FIG. 4, when the L value becomes 30 or less, the moisture content also becomes 56% or less. Therefore, if the heating control is performed so that the L value shows 30 or more, the skin is burnt appropriately and the meat has a high water retention property. It can be baked, and the quality of the object to be heated after heating is improved.

  Next, an example of control for selection and control of the main heating source will be described with reference to FIG. FIG. 5 shows an example of control using the color measuring means 14 when the second heating means 7 is first selected.

  When preheating is completed and the object to be heated 3 is put into the heating chamber 4 and heating is started, the control means 17 energizes the second heating means 7 which is the main heating source in the first step. In the first step, the surface of the article to be heated 3 is subjected to heat denaturation but is not burnt, and the inside remains raw. In the first step, since the burnt color is light, the difference between the L value and the predetermined value (L value is 30 or more) is significantly large. When the difference between the L value and the predetermined value becomes slightly small, the process proceeds to the second step. In the second step, the difference between the dark color L value and the predetermined value becomes small, and the heating ends when the L value reaches the predetermined value.

  The control means 17 controls the heating time of the first step and the second step by the first heating means 6 or the second heating means 7 as the main heating source. In general, since the heating mainly using radiation like the first heating means 6 is easier to burn than the heating mainly using convection like the second heating means 7, the control means 17 is the main heating source. When the second heating means 7 is used, control is performed so that the heating time is longer than when the first heating means 6 is used as the main heating source.

  Then, the control unit 17 uses the first heating unit 6 or the second heating unit 7 as the main heating source in the first step and, after finishing heating for a predetermined time, controls the L value and the predetermined value according to the signal of the color measuring unit 14. Switching to the first heating means 6 or the second heating means 7 is performed according to the difference in values. For example, when the main heating source is the second heating means 7 as shown in FIG. 5 and the difference between the L value and the predetermined value is large with respect to a predetermined target difference, in order to quickly give the dark color It switches to the 1st heating means 6 and transfers to a 2nd process. On the other hand, when the main heating source is the first heating means 6 and the difference between the L value and the predetermined value is small with respect to a predetermined target difference, the second heating means 7 is switched to prevent overburning. To the second step.

  This series of controls can cope with the different burning speed depending on the state of the food. For example, white burning is difficult to burn, so the L value is difficult to decrease. Therefore, the first heating means 6 is selected as the main heating source based on the signal from the color measuring means 14. On the other hand, teriyaki and the like are easy to burn, so the L value tends to be small. Therefore, the second heating means 7 is selected as the main heating source based on the signal from the color measuring means 14. By performing the optimal heating according to such cooked food, it is possible to perform the heating while keeping the color and moisture content of the surface of the object to be heated in an optimal balance.

  Furthermore, when the thickness of the object to be heated 3 is small, the internal temperature rises quickly, so that the main heating source is the first heating means 6 in order to simultaneously heat the surface and the inside by radiant heating. When the thickness of the article 3 to be heated is large, the main heating source is the second heating means 7 because the inside is also ignited before the surface is burnt by convection heating.

  In addition to the temperature detection means 15 for detecting the temperature of the heating chamber 4, a heated object temperature detection means for detecting the temperature of the heated object 3 can be provided.

  As described above, according to the present embodiment, the heating state of the object to be heated can be estimated by measuring the color of the surface of the object to be heated, so that the quality of the object to be heated after heating can be improved. .

  As described above, the cooking device according to the present invention performs cooking while estimating the heating state of the heated object by measuring the color of the surface of the heated object, and improves the quality of the heated object after heating. Therefore, it is also effective for cooking by a cooking device such as a microwave oven, grill, roaster, or oven toaster.

Front sectional drawing of the heat cooking apparatus in Embodiment 1 of this invention. Side sectional view of the cooking device Enlarged view of the main part of the cooking device The figure which shows the relationship between the burnt color (L value) of the surface of the chicken thigh meat baked with the same heating cooking apparatus, and a moisture content The figure which shows an example of control of the heating cooking apparatus

3 Heated object 4 Heating chamber 6 First heating means 7 Second heating means 14 Color measuring means 15 Temperature detecting means 17 Control means 18 Time measuring means

Claims (5)

A heating chamber for storing the object to be heated, a first heating means for generating radiant heat to be supplied to the object to be heated, a second heating means for heating the object to be heated by convection in the heating chamber, and heating Color measuring means for measuring the color of a plurality of locations on the surface of the heated object, temperature detecting means for detecting the temperature of the heating chamber, time measuring means for measuring the heating time of the heated object, Control means for controlling one heating means, the second heating means, and the time measuring means, and the control means performs the first heating until a detection signal of the color measuring means reaches a value desired by a user. A cooking device for operating the means and / or the second heating means . Control means by the detection signal of the color measuring unit, the heating cooking apparatus according to claim 1 for estimating the moisture content of the object to be heated surfaces. Control means, said means for measuring time, and the temperature detecting means, the detection signal of the color measuring unit, the heating cooking apparatus according to claim 1 for estimating the moisture content of the object to be heated. The control means uses either the first heating means or the second heating means as a main heating source, and after finishing heating for a predetermined time, based on the detection signal of the color measuring means, the first heating means or The cooking apparatus according to claim 1 , wherein any one of the second heating means is selected again as a main heating source. Control means according to claim 1, the heating time corresponding to the main heating source selected in said first heating means or said second heating means is set based on the detection signal of the color measuring means Cooking equipment.