JP2010025422A - Cooking apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking apparatus determining healthy cooking conditions based on information on specific gas components in exhalation. <P>SOLUTION: A control part 12 of the cooking apparatus executes a program including: a step (S104) of reading sensory test determination of a user based on user taste database, when request for personal cooking is input and name of the user is input (S100, Yes in S102); a step (S116) of determining food restriction based on exhalation acetone concentration data DEN, when the data DEN is received from an exhalation measuring device (Yes in S108); and a step (S118) of determining cooking temperature by superheated steam based on the sensory test determination and food restriction determination. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a technique for cooking food, and more particularly, to a technique for cooking food in consideration of personal health and personal taste.

  An apparatus for cooking food using superheated steam brought to a high temperature state of 100 ° C. or higher is known. In cooking with superheated steam, the superheated steam efficiently transfers heat, so that the ability to bake the food is high, and the fats and oils and salt in the food can be desorbed (see, for example, Patent Document 1). In recent years, it has been required to reduce the intake of fats and oils and salt taken from foods to prevent lifestyle-related diseases and reduce the possibility of leading to adult diseases. Many people are seeking to reduce the fat or salt content of foodstuffs without sacrificing the taste of the foodstuffs. In response to such a demand, the above-described cooking apparatus using superheated steam that can be cooked without impairing the taste of the food as much as possible is suitable.

The degree of obesity of a person (which can be said to be a high degree of necessity to reduce the fat or salt content in food) can be known, for example, by the concentration of acetone contained in the person's breath. In the human breathing operation, mainly oxygen in the inspiration is exchanged with carbon dioxide and water vapor in the inspiration is increased and discharged out of the body as exhalation. The concentration of acetone contained in the exhaled breath is an index representing the state of human metabolism, and tends to increase as the fat reduction (consumption of fat in the body) increases (lower obesity level). That is, a negative correlation is established between the degree of obesity and the acetone concentration in exhaled breath. Using this relationship, it is possible to estimate the degree of obesity that varies from individual to individual (this degree can be expressed by, for example, a BMI (Body Mass Index) index, a metabolic coefficient, etc.) from exhaled breath.
Japanese Patent No. 3856788 (Japanese Patent Laid-Open No. 2005-185157)

  By the way, even if a person with a high degree of obesity cooks food by himself, it is not realistic to set a desorption amount of oil or fat or a desorption amount of salt each time cooking is performed. Furthermore, there is a difference in taste about individuals, even if the same amount of fat or salt is desorbed from the food, there are people who do not feel the taste of the food due to the removal, and those who feel the taste even if it is detached Exists. That is, in general, if oils and fats or salts are removed from foods, it becomes difficult to feel umami, but there are individual differences in how to feel it. For this reason, even if the amount of oil or fat or salt can be set uniformly based on the degree of obesity, some people feel that the taste is not sufficient (it can be said that the body is insufficient). People feel strong and rich (the taste is overloaded).

  Therefore, there is a need for a cooking device that can cook appropriately according to the degree of obesity and preference of the individual.

  Therefore, an object of the present invention is to provide a cooking apparatus that can automatically determine cooking conditions preferable for the health of an individual based on the metabolic state of the individual and cook the food.

  Another object of the present invention is to automatically set the cooking conditions that can effectively maintain or improve the health condition of an individual based on the taste (taste) for different tastes and the state of metabolism. It is to provide a cooking device that can determine and cook the ingredients.

  Another object of the present invention is to automatically determine cooking conditions that can effectively maintain or improve the health condition of an individual based on the taste (taste) for different tastes and the degree of obesity. It is providing the cooking device which can cook a foodstuff.

  The cooking apparatus according to the present invention is a component contained in a user's breath, based on component information acquisition means for acquiring information about a specific gas component that serves as an indicator of metabolic abnormality, and information about the specific gas component The cooking condition determining means for determining the cooking condition of the food material and the cooking means for cooking the food material according to the cooking condition determined by the cooking condition determining means.

  The component information acquisition means acquires information about a specific gas component that is a component contained in the user's breath and serves as an indicator of metabolic abnormality. The cooking condition determining means determines the cooking condition of the food based on this information. Ingredients are cooked according to the cooking conditions.

  The information about the specific gas component reflects whether the user's metabolism is normal or abnormal. Since the cooking conditions of the food are set according to the information, it is possible to perform cooking preferable for the user's health in accordance with the metabolic state of the user. As a result, it is possible to provide a cooking device that can automatically determine cooking conditions favorable to the health of the individual and cook the food based on the metabolic state of the individual.

  Preferably, the cooking device further includes taste information acquisition means for acquiring taste information related to the user's taste, and the cooking condition determination means determines the cooking condition of the food based on the preference information and information on the specific gas component. Determining means for determining;

  The taste information acquisition means acquires the preference information related to the user's taste, and the determination means determines the cooking conditions based on the preference information and the component information acquired by the component information acquisition means. By determining the cooking conditions in consideration of not only the component information but also the preference information, the cooking conditions preferable for the user's health can be determined according to the user's preference. As a result, the cooking apparatus can determine the cooking conditions that can effectively maintain or improve the health condition of the individual and cook the ingredients based on the taste (taste) for different tastes and the metabolic state. Can be provided.

  More preferably, the taste information acquisition unit specifies a user and a storage unit for storing, for each user, information about the degree of taste felt when the user eats food prepared under predetermined cooking conditions. User input means for receiving input, and read means for reading information about the degree of taste about the user input by the user input means from the storage means.

  When the user input means receives an input for specifying the user, the reading means reads the umami information corresponding to the user from the storage means. The determining means determines the cooking condition based on this information and the component information acquired by the component information acquiring means. By determining the cooking conditions in consideration of not only the component information but also information indicating the degree of umami that the user feels, cooking conditions that are favorable for the user's health can be determined in accordance with how the user feels the umami. As a result, a cooking device that can cook foods by determining cooking conditions that can effectively maintain or improve the health status of the individual based on how the individual feels different umami and the state of metabolism is provided. can do.

  More preferably, the cooking conditions include conditions relating to cooking time and cooking temperature, and the cooking means includes heating means for heating the food at the cooking time and cooking temperature according to the cooking conditions.

  When the heating means heats the food at the cooking time and cooking temperature determined by the determining means, the amount of components that affect the metabolism in the food, for example, the salt or fat component removed by cooking, can be adjusted. As a result, foodstuffs can be cooked so that the amount of salt or oil / fat components according to the metabolic state of the user remains, and the health of the user can be promoted or maintained easily.

  The heating means may include means for generating superheated steam such that the food material is exposed to the superheated steam at cooking time and temperature conditions according to the cooking conditions.

  By exposing the ingredients to superheated steam at the cooking time and cooking temperature determined by the determining means, the superheated steam efficiently transfers heat to the ingredients, so the ability to bake the ingredients is high, and the fats and oils and salt in the ingredients Can be efficiently desorbed. As a result, the food can be efficiently cooked so that the amount of salt or oil / fat components according to the metabolic state of the user remains, and the health of the user can be easily promoted or maintained.

  Preferably, the specific gas component is a gas component serving as an index of the degree of obesity of the user.

  Information on the gas component that is an index of the degree of obesity of the user can be acquired from the breath of the user, and cooking conditions can be set according to the information. As a result, when the degree of obesity of the user is high, cooking conditions that reduce the degree of obesity can be set, and there is a high possibility that the user's health can be made favorable.

  More preferably, the cooking device further includes correction means for causing the user to correct the cooking condition determined by the cooking condition determination means when the concentration of the gas component is a predetermined value or more.

  When the degree of obesity is low, the concentration of the gas component becomes a predetermined value or less, and even if the cooking conditions are slightly modified, there is little possibility of affecting the health of the user. Moreover, it is more preferable for a user if cooking conditions can be set according to a user's liking.

  More preferably, the means for determining is based on the information obtained by the taste information acquisition means, and the cooking conditions are such that the lower the degree of taste the user feels, the less the total amount of heat applied to the food by the heating means. To decide.

  When the degree of taste felt by the user is low, it is necessary to preserve the taste of the food as much as possible. Therefore, the total amount of heat applied to the food by the heating means is reduced. As a result, the savory taste left in the ingredients increases, resulting in a dish that suits the user's preference. On the contrary, when the degree of umami felt by the user is high, there is little possibility that the taste will not match the taste of the user even if a large amount of umami components are removed from the food. Therefore, it is possible to reduce the amount of components left in the food that adversely affect the user's metabolism.

  The component information acquisition means may include an exhalation sensor for measuring the concentration of the specific gas component in the user's exhalation, and the means for determining includes the concentration of the specific gas component measured by the exhalation sensor. The cooking conditions may be determined so that the lower the lower, the greater the total amount of heat applied to the food by the heating means.

  When the concentration of the specific gas component in the user's breath is low, it is considered that the user's metabolism is abnormal. Therefore, it is preferable for the health of the user to reduce the amount remaining in the food with a component that adversely affects the metabolism of the user even if the taste of the food is sacrificed. Many of these components can be removed by increasing the total amount of heat applied to the food by the heating means.

  Preferably, the component information acquisition unit includes a unit for acquiring information about the component by communication from a breath measurement device separate from the cooking device.

The breath measuring device separate from the cooking device measures the amount of the specific gas component in the breath and transmits it to the cooking device. The breath measuring device can be made compact, and is easy to use compared to the case where the breath measuring device is incorporated in the cooking device. As a result, it is not difficult for the user to use the cooking device, and cooking can be easily performed under conditions that suit the user's preferences and conditions that are good for the user's health.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, the same parts are denoted by the same reference numerals. Their functions and names are also the same. Therefore, detailed description thereof will not be repeated.

<First Embodiment>
Hereinafter, an exhalation-compatible cooking apparatus according to a first embodiment of the present invention will be described with reference to FIGS. Cooking apparatus 10 according to the present embodiment determines the cooking temperature by superheated steam based on the individual taste and the degree of obesity.

  FIG. 1 shows an overall perspective view of cooking apparatus 10 according to the present embodiment, and FIG. 2 shows an overall perspective view of breath measuring apparatus 30 that is separate from cooking apparatus 10.

  As shown in FIG. 1, this cooking apparatus 10 is a cooking utensil for cooking food with superheated steam, and has a hollow casing 10A having a substantially rectangular parallelepiped shape, and a front door provided on the front surface of the casing. 10 </ b> B, an in-compartment transmission window 10 </ b> C and a handle 10 </ b> D provided on the front door 10 </ b> B. Furthermore, a display unit 16 and an operation unit 20 are provided on the front surface of the housing 10A. The user holds the handle 10D, pulls the front door 10B forward, and loads the food into the cabinet (in the housing 10A) with the front door 10B opened.

  Furthermore, the cooking apparatus 10 includes a superheated steam generation unit (not shown) and the like. For example, the superheated steam generator is connected to the inside of the housing 10A via an external circulation path. The gas passing through the external circulation path sucks water vapor from the superheated water vapor generation unit and is guided to a subcavity installed on the ceiling of the housing 10A. The subcavity has a built-in heater, and the gas heated by the heater to a temperature set according to the cooking conditions is a plurality of fumaroles distributed two-dimensionally or three-dimensionally on the bottom surface of the subcavity. It is ejected downward from the hole into the housing 10A and supplied to the food on the support. The food is cooked by being exposed to the superheated steam for a heating time set according to cooking conditions.

  The breath measurement device 30 shown in FIG. 2 is a separate device from the cooking device 10 and measures the breath acetone concentration and transmits it to the cooking device 10. As shown in FIG. 2, the breath measuring apparatus 30 includes a display unit 38 and an operation unit 40 provided on the upper surface of the main body 30A, a sensor unit 34 for measuring the acetone concentration in the breath, and a blow-in port for blowing the breath. 30B. The exhaled breath is blown from the blowing port 30 </ b> B, passes through the sensor unit 34, and is discharged to the outside of the breath measuring device 30.

  FIG. 3 is a control block diagram of cooking apparatus 10 and breath measurement apparatus 30 according to the present embodiment.

  The cooking device 10 includes a control unit 12 that controls the cooking device 10, a communication unit 14 that is controlled by the control unit 12 and performs short-distance wireless communication (for example, infrared communication) with the breath measurement device 30, and a control A display unit 16 that is controlled by the unit 12 to display a message to the operator of the cooking apparatus 10, a storage unit 18 that stores various databases, and an operation unit 20 that the operator of the cooking apparatus 10 inputs a request to The superheated steam cooking setting unit 22 is included. In the control unit 12, a program described later is executed. Note that FIG. 3 does not describe a control mechanism (for example, a control mechanism that controls a superheated steam generation unit that generates superheated steam) included in addition to these. The hardware configuration other than the control block may be the same as or similar to the hardware described in Patent Document 1, for example.

  In the storage unit 18, cooking with superheated steam based on a user preference database 18 </ b> A storing personal senses about taste (user sensory test determination), and diet restriction determination determined by sensory test determination and personal breath A cooking temperature setting database 18B storing a table for determining temperature is stored.

  The communication unit 14 is a communication unit capable of infrared communication with a communication unit 36 of the breath measurement device 30 described later. The display unit 16 is, for example, an LCD (Liquid Crystal Display) unit provided on the front surface of the casing 10 </ b> A of the cooking apparatus 10. The operation unit 20 is an operation unit including a push button and a jog dial (rotation selector) provided near the display unit 16.

  When personal cooking is requested in the cooking device 10 by the program executed by the control unit 12, the cooking temperature by superheated steam is determined based on the sensory test determination and the acetone concentration received from the breath measuring device 30. The

  As shown in FIG. 3, the breath measurement device 30 is a device that is provided separately from the cooking device 10 and measures the acetone concentration of the breath and transmits it to the cooking device 10 wirelessly. The breath measuring device 30 includes a control unit 32 that controls the breath measuring device 30, a sensor unit 34 that can be controlled by the control unit 32 to measure the acetone concentration in the breath, and a cooking unit 10 that is controlled by the control unit 32. A communication unit 36 that performs infrared communication with the communication unit 36, a display unit 38 that is controlled by the control unit 12 to display a message to the operator of the breath measurement device 30, and an operator of the breath measurement device 30 And an operation unit 40 for inputting. In the control unit 32, a program described later is executed.

  The sensor unit 34 is, for example, a substance (a metal complex, a functional group, a hydrocarbon group, or an enzyme) that adsorbs specific gas molecules on the surface of a carbon nanostructure such as a carbon nanotube (CNT: Carbon Nano Tube). A sensing element made of a modified material is used. When the specific gas component is adsorbed on the complex, the concentration of the specific gas component in the exhalation is measured by the change in the electrical resistance at both ends of the sensing element. In order to detect acetone, the surface of the carbon nanostructure is modified with 2,4-dinitrophenylhydrazine 5. It is known to react with ketones such as acetone by applying 2,4-dinitrophenylhydrazine-sulfuric acid reagent to CNTs. Further, by modifying the surface of CNT with manganese phthalocyanine (hereinafter referred to as MnPc) which is a kind of metal phthalocyanines, acetone can be selectively detected from an environment in which oxygen, carbon dioxide, nitric oxide and nitrogen are mixed. Is possible. Usually, the concentration of acetone in breath is low and detection is not easy, but the surface of the carbon nanostructure is modified as described above, and the surface of the carbon nanostructure is further flowed at a flow rate higher than a certain flow rate (for example, 1 to 5000 mL / min). In this case, the acetone concentration in the exhaled breath can be accurately measured in a relatively short time.

  The communication unit 36 is a communication unit capable of infrared communication with the communication unit 14 of the cooking apparatus 10. The display unit 38 is, for example, an LCD unit provided on the upper surface of the main body 30A of the breath measurement device 30. The operation unit 40 is an operation unit composed of a push button or the like provided in the vicinity of the display unit 38.

  The acetone concentration DEN measured by the sensor unit 34 of the breath measurement device 30 by the program executed by the control unit 32 is transmitted to the cooking device 10 via the communication unit 36.

  FIG. 4 shows the stored contents of the user preference database 18A. The user preference database 18A includes a user name storage field and a sensory test determination storage field in which sensory test determination results for each user are stored corresponding to the user name storage field. The sensory test determination is an index for each user about the taste, which is determined based on the taste sensed when the user previously eats the food prepared under the reference cooking conditions.

  For example, if the sensory test is determined in five stages and the impression of eating the food prepared under the standard cooking conditions is “I felt that umami was insufficient”, A (1), “Umami A (2) when "I felt a little lacked", A (3) when "I felt the taste was normal", and "I felt a little stronger" If A (4), “I felt strong,” the determination of A (5) is input from the operation unit 20 and stored in the user preference database 18A. That is, the user preference database 18A stores information about the degree of taste felt when the user eats the food cooked under the reference cooking conditions.

  It also indicates that the person with sensory test determination A (1) feels less savory or rich due to oil or fat or salt than the person with sensory test determination A (5). This relatively represents the difference in taste (taste) with respect to the taste that occurs between individuals. For example, as shown in FIG. 4, it is stored that the user whose user name is “USER002” has a sensory test determination of A (2).

  FIG. 5 shows the stored contents of the cooking temperature setting database 18B. The cooking temperature setting database 18B is a two-dimensional table and includes five types of data A and three types of data so that the cooking temperature by superheated steam can be calculated from data A (sensory test) and data B (exhalation). The cooking temperature corresponding to B is stored. In the cooking temperature setting database 18B, the cooking temperature when the cooking time is fixed to 2 minutes is stored.

  Here, data B (exhalation) will be described. Data B, which is a meal restriction determination, is determined by the acetone concentration in the breath measured by the breath measuring device 30. Acetone represents the metabolic conditions of the user, the higher the degree of obesity, the lower the concentration of acetone in the breath. In other words, the acetone concentration in exhaled breath can be considered as an index representing an abnormality in metabolism. For example, in the present embodiment, the determination of data B is any one of B (1), B (2), and B (3). That is, dietary restrictions based on the degree of obesity are evaluated in three stages. For example, if the acetone concentration in the breath measured by the breath measuring device 30 is less than 1 ppm, it is determined that a dietary restriction is required as a determination B (1), and it is determined that the concentration is 1 ppm or more and less than 5 ppm. It is determined that a meal restriction is slightly necessary, and it is determined that a meal restriction is unnecessary as a decision B (3) if it is 5 ppm or more. In addition, it is the range from about 0.5 ppm that meal restriction | limiting judgment is performed with the acetone density | concentration in expiration. Furthermore, these acetone concentrations are examples, and the present invention is not limited to these concentrations. Further, the acetone concentration may be a method of recording a daily average acetone concentration, creating an individual reference concentration, and then evaluating a variation from the reference concentration.

  For example, in the cooking temperature setting database 18B, for a user whose sensory test is A (2) (for example, a user whose user name is “USER002”), it is estimated that the acetone concentration in exhalation is low and the degree of obesity is high. If the cooking temperature is determined (determination B (1)), the cooking temperature is determined to be 350 ° C., and if the acetone concentration in the exhalation is medium and the obesity level is estimated to be medium (determination B (2)) When the temperature is determined to be 300 ° C. and it is estimated that the acetone concentration in the exhalation is high and the obesity level is low (decision B (3)), the cooking temperature is determined to be 250 ° C. If the cooking time is constant, the higher the cooking temperature, the greater the deoiling amount and the desalting amount. Therefore, the stronger the meal restriction, the higher the cooking temperature.

  With reference to FIG. 6, the control structure of the personal cooking program executed by control unit 12 of cooking apparatus 10 according to the present embodiment will be described.

  In step (hereinafter, step is described as S) 100, control unit 12 of cooking apparatus 10 determines whether or not a request for personal cooking has been input. At this time, the control unit 12 makes a determination based on information input to the operation unit 20 by the user. If it is determined that a request for personal cooking has been input (YES in S100), the process proceeds to S102. If not (NO in S100), this process ends without doing anything.

  In S102, control unit 12 determines whether or not the user name of the user who eats the personally cooked ingredients has been input. At this time, the control unit 12 makes a determination based on information input to the operation unit 20 by the user. If it is determined that the user name has been input (YES in S102), the process proceeds to S104. If not (NO in S102), the process returns to S102 and waits until the user inputs a user name to operation unit 20. In the process of S102, when inputting a user name, an icon that can be registered for each user may be used.

  In S104, the control unit 12 determines the input sensory test (A (1) to A (A) of the user from the user preference database 18A stored in the storage unit 18 based on the user name input in S102. Read any of 5). In S <b> 106, control unit 12 uses communication unit 14 to transmit a data reception preparation completion signal to breath measurement device 30.

  In S <b> 108, control unit 12 determines whether or not breath acetone concentration data DEN is received from breath measurement device 30 using communication unit 14. If breath acetone concentration data DEN is received from breath measurement device 30 (YES in S108), the process proceeds to S114. If not (NO in S108), the process proceeds to S110. In S110, control unit 12 determines whether or not the communication process has timed out (timed out). For example, it is determined whether or not a time-out has occurred depending on whether or not a predetermined time has elapsed since the data reception completion signal in S106 was transmitted to the breath measurement device 30. If it is determined that the communication process is timed out (YES in S110), the process proceeds to S112. If not (NO in S110), the process returns to S108 and waits for the reception of the breath acetone concentration data DEN from the breath measuring device 30. In S112, control unit 12 displays that a communication error has occurred on display unit 16, and returns the process to S100.

  In S <b> 114, control unit 12 transmits a data reception completion signal to breath measurement device 30 using communication unit 14. In S116, control unit 12 determines meal restriction. At this time, as described above, the control unit 12 determines that the acetone concentration data DEN in the breath measured by the breath measuring device 30 is less than 1 ppm as B (1), and is 1 ppm or more and less than 5 ppm. B (2) is determined, and B (3) is determined to be 5 ppm or more and less than 10 ppm.

  In S118, the control unit 12 performs the cooking stored in the storage unit 18 based on the sensory test determination (A (1) to A (5)) and the meal restriction determination (B (1) to B (3)). The cooking temperature is determined according to the table of the temperature setting database 18B. In S <b> 120, control unit 12 displays the cooking content on display unit 16. At this time, at least the cooking temperature by superheated steam is displayed.

  In S122, control unit 12 determines whether or not the meal restriction determination is B (3). If the meal restriction determination is B (3) (YES in S122), the process proceeds to S124. If not (NO in S122), the process proceeds to S130. In S <b> 124, control unit 12 displays a cooking temperature correction request on display unit 16. That is, only when the degree of obesity of the user is low, the user is allowed to correct the cooking conditions.

  In S126, control unit 12 determines whether or not a correction temperature has been input. At this time, the control unit 12 makes a determination based on information input to the operation unit 20 by the user. If it is determined that the correction temperature has been input (YES in S126), the process proceeds to S130. If not (NO in S126), the process proceeds to S128. In S128, control unit 12 determines whether or not the corrected temperature input process has timed out. For example, it is determined whether or not a time-out has occurred depending on whether or not a predetermined time has elapsed since the cooking temperature correction request in S124 was displayed on the display unit 16. If it is determined that the corrected temperature input process has timed out (YES in S128), the process proceeds to S130. If not (NO in S128), the process returns to S128 and waits for the correction temperature to be input. If it is determined that the correction temperature input process has timed out, the process proceeds as if the correction temperature was not input.

  In S <b> 130, control unit 12 displays a confirmation request for cooking content on display unit 16. In S132, control unit 12 determines whether or not confirmation about the cooking content has been input. At this time, the control unit 12 makes a determination based on information input to the operation unit 20 by the user. If it is determined that confirmation regarding the cooking content has been input (YES in S132), the process proceeds to S134. If not (NO in S132), the process returns to S132 and waits until the user inputs confirmation about the cooking contents to the operation unit 20.

  In S134, control unit 12 starts cooking by setting cooking conditions using superheated steam, that is, cooking temperature and cooking time. At this time, the control unit 12 sets the determined cooking temperature and cooking time in the superheated steam cooking setting unit 22. The total heat applied to the food is determined by the cooking temperature and cooking time.

  With reference to FIG. 7, the control structure of the breath acetone concentration transmission program executed by control unit 32 of breath measurement apparatus 30 that transmits breath acetone concentration data DEN to cooking apparatus 10 according to the present embodiment will be described. .

  In S150, control unit 32 of breath measurement device 30 determines whether or not a breath measurement request for personal cooking has been input. At this time, the control unit 12 determines based on information input to the operation unit 40 by the user. If it is determined that a breath measurement request for personal cooking has been input (YES in S150), the process proceeds to S152. If not (NO in S150), the process returns to S150 and waits until a breath measurement request for personal cooking is input.

  In S152, control unit 32 uses communication unit 36 to determine whether or not a data reception preparation completion signal has been received from cooking apparatus 10. If a data reception preparation completion signal is received from cooking apparatus 10 (YES in S152), the process proceeds to S156. If not (NO in S152), the process proceeds to S154. In S154, control unit 32 determines whether or not the communication preparation process has timed out. For example, it is determined whether or not a time-out occurs depending on whether or not a predetermined time has elapsed since the breath measurement request for personal cooking in S150 was input. If it is determined that the communication preparation process has timed out (YES in S154), this process ends without doing anything. If not (NO in S154), the process returns to S152 and waits for reception of a data reception preparation completion signal from cooking apparatus 10.

  In S156, the control unit 32 displays the measurement start preparation completion on the display unit 38. In S158, control unit 32 uses sensor unit 34 to measure the concentration of acetone in the breath. In S160, control unit 32 uses communication unit 36 to transmit acetone concentration data DEN in the expiration to cooking apparatus 10.

  In S <b> 162, control unit 32 determines whether or not the data reception completion signal has been received from cooking apparatus 10 using communication unit 36. When a data reception completion signal is received from cooking apparatus 10 (YES in S162), this process ends. If not (NO in S162), the process proceeds to S164. In S164, control unit 32 determines whether or not the communication end processing has timed out. For example, it is determined whether or not a time-out occurs depending on whether or not a predetermined time has elapsed since the breath acetone concentration data DEN of S160 was transmitted to the cooking apparatus 10. If it is determined that the communication end process has timed out (YES in S164), the process proceeds to S166. If not (NO in S164), the process returns to S162 and waits for reception of a data reception completion signal from cooking apparatus 10.

  In S166, control unit 32 determines whether or not to retry transmission of breath acetone concentration data DEN. For example, the number of retries is set in advance, and the breath acetone concentration data DEN is repeatedly transmitted to the cooking apparatus 10 until the number of retries is exceeded. If it is determined to retry the transmission of breath acetone concentration data DEN (YES in S166), the process returns to S160, and breath acetone concentration data DEN is transmitted to cooking apparatus 10 using communication unit 36. If not (NO in S166), the process proceeds to S168.

  In S168, control unit 32 displays that a communication error has occurred on display unit 38, and ends the process.

  Operations of the cooking device 10 and the breath measurement device 30 having the above-described structure will be described.

[Sensory test]
When the user presses a button corresponding to “personal cooking” on operation unit 20 of cooking apparatus 10 (YES in S100), for example, a list of users registered in user preference database 18A of FIG. 4 is displayed. Displayed on the part 16. When the user name of the user who eats the food cooked by cooking apparatus 10 is selected from the user list displayed on operation unit 20 (YES in S102), based on the user name, the user's preference database 18A displays the user's name. Sensory test determinations (A (1) to A (5)) are read (S104). Here, since the user name of the user who eats the food cooked by this cooking apparatus 10 is assumed to be “USER002”, the user's sensory test determination is A (2).

  Since preparation for receiving the acetone concentration data DEN during expiration has been completed, a data reception preparation completion signal is transmitted to the expiration measurement device 30 (S106).

[Measurement of breath acetone concentration and diet restriction]
In order to measure the concentration of acetone in the breath of a user who eats food cooked by the cooking apparatus 10 (user whose user name is “USER002”), for example, the user selects “acetone” of the operation unit 40 of the breath measuring apparatus 30. A button corresponding to “density measurement” is pressed (YES in S150).

  Since a data reception preparation completion signal is received from cooking device 10 (YES in S152), measurement start preparation completion is displayed on display unit 38 of breath measurement device 30. The user blows exhalation into the sensor unit 34 from the blowing port 30B, and the acetone concentration in the exhalation is measured (S158). The breath acetone concentration data DEN is transmitted from the breath measuring device 30 to the cooking device 10 (S160), and the cooking device 10 receives the breath acetone concentration data DEN (YES in S108).

  As a communication completion process, a data reception completion signal is transmitted from cooking device 10 to breath measurement device 30 (S114), and breath measurement device 30 receives this data reception completion signal (YES in S162).

  Based on the received breath acetone concentration data DEN, meal restriction determination (any of B (1) to B (3)) is determined (S116). Here, assuming that the breath acetone concentration data DEN of this user (user whose user name is “USER002”) is 3.3 ppm, it is determined that it is meal restriction determination B (2).

[Cooking temperature determination]
According to the cooking temperature setting database 18B, the cooking temperature of this user (the user whose user name is “USER002”, the sensory test determination is A (2) and the meal restriction determination is B (2)) is determined (S118). ). At this time, according to the cooking temperature setting database 18B, the cooking temperature of this user is determined to be 300 ° C., the cooking content is displayed on the display unit 16 (S120), and a confirmation request for the cooking content is displayed on the display unit 16. (S130). When the user confirms the cooking content (especially the cooking temperature by superheated steam) and presses a button or the like corresponding to the confirmation in operation unit 20 (YES in S132), the cooking temperature and cooking time by superheated steam and cooking time (heating time) Is set in the superheated steam cooking setting unit 22 and cooking is started.

[Temperature correction processing]
If the breath acetone concentration data DEN of this user (user name is “USER002” and sensory test determination is A (2)) is 7.7 ppm, the meal restriction determination is determined to be B (3). (S116) The cooking temperature is determined (S118). At this time, according to the cooking temperature setting database 18B, the cooking temperature of this user is determined to be 250 ° C., and the cooking content is displayed on the display unit 16 (S120). A cooking temperature correction request is displayed on display unit 16 (YES in S122, S124). If a correction temperature is input in operation unit 20 before the time-out (YES in S126), a confirmation request for cooking contents reflecting the corrected cooking temperature is displayed on display unit 16 (S130). At this time, it is assumed that the correction temperature can be corrected in increments of 10 ° C.

  That is, a user whose dietary restriction determination is B (3) is a user who has a high breath acetone concentration and a low degree of obesity. For this reason, the cooking temperature is determined by reflecting the user's preference in the sensory test determination. However, since the degree of obesity is low and there is no meal restriction, correction (correction) of the cooking temperature by the user's own judgment is permitted. Depending on the cooking menu, ingredients, or the physical condition of the day, if this user strongly demands umami, the cooking temperature can be lowered from 250 ° C in increments of 10 ° C to reduce the amount of deoiling and desalting. However, it can produce a strong taste (which can be said to be strong).

  When the user confirms the cooking content (especially the cooking temperature by superheated steam) and presses a button or the like corresponding to the confirmation in operation unit 20 (YES in S132), the cooking temperature and cooking time by superheated steam are superheated steam cooking. It is set in the setting unit 22 and cooking is started.

  As described above, according to the cooking device according to the present embodiment, the taste restriction of the user who eats the food cooked by the cooking device and the diet restriction corresponding to the degree of obesity of the user based on the breath acetone concentration. Based on this, the cooking temperature with superheated steam can be determined. For this reason, in consideration of the user's preference and the degree of obesity of the user, the cooking temperature by superheated steam can be automatically set, and both the user's health and the user's taste satisfaction can be achieved.

<Second Embodiment>
Hereinafter, an exhalation-compatible cooking apparatus according to a second embodiment of the present invention will be described with reference to FIGS. Cooking apparatus 50 according to the present embodiment determines the cooking time using superheated steam based on the individual taste and the degree of obesity. 8 corresponds to FIG. 3 described above, FIG. 9 corresponds to FIG. 5 described above, and FIG. 10 corresponds to FIG. 6 described above. The same reference numerals are given to the same structures as those in the above-described embodiment. Their functions are the same. Therefore, detailed description thereof will not be repeated here.

  FIG. 8 is a control block diagram of cooking apparatus 50 according to the present embodiment and breath measurement apparatus 30 that is separate from cooking apparatus 50. As shown in FIG. 3, the cooking apparatus 50 is configured such that the cooking apparatus 10 according to the first embodiment described above includes the storage unit 18 that stores the cooking temperature setting database 18 </ b> B. It is characterized by having a storage unit 58 for storing the database 58B. Further, the cooking device 50 is characterized by including a control unit 52 that executes a program different from the program executed by the control unit 12 of the cooking device 10 according to the first embodiment described above.

  FIG. 9 shows the stored contents of the cooking time setting database 58B. The cooking time setting database 58B is also a two-dimensional table, like the cooking temperature setting database 18B described above, so that the cooking time by superheated steam can be calculated from data A (sensory test) and data B (exhalation). The cooking time (heating time) corresponding to the five types of data A and the three types of data B is stored. In the cooking time setting database 58B, the cooking time when the cooking temperature is fixed at 250 ° C. is stored.

  For example, in the cooking time setting database 58B, for a user whose sensory test determination is A (2) (for example, a user whose user name is “USER002”), it is estimated that the acetone concentration in exhalation is low and the degree of obesity is high. If the cooking time is determined (determination B (1)), the cooking time is determined to be 2.31 minutes, and if the acetone concentration in the exhalation is medium and the obesity level is estimated to be medium (determination B (2) ) If the cooking time is determined to be 2.16 minutes and it is estimated that the acetone concentration in the breath is high and the degree of obesity is low (Decision B (3)), the cooking time is determined to be 2 minutes. The longer the cooking time, the greater the amount of deoiling and desalting, so the longer the cooking limit, the longer the cooking time.

  With reference to FIG. 10, the control structure of the personal cooking program executed by control unit 52 of cooking apparatus 50 according to the present embodiment will be described. In the flowchart shown in FIG. 10, the same steps as those in FIG. 6 are given the same step numbers. Their processing is the same. Therefore, description thereof will not be repeated here.

  In S200, control unit 52 of cooking device 50 stores in storage unit 58 based on the sensory test determination (A (1) to A (5)) and the meal restriction determination (B (1) to B (3)). The cooking time is determined according to the stored table of the cooking time setting database 58B.

  In S202, control unit 52 displays a cooking time correction request on display unit 16.

  In S204, control unit 52 determines whether or not a correction time has been input. At this time, the control unit 52 makes a determination based on information input to the operation unit 20 by the user. If it is determined that the correction time has been input (YES in S204), the process proceeds to S130. If not (NO in S204), the process proceeds to S128.

  Operation | movement of the cooking apparatus 50 which has the above structures is demonstrated. In the description of the operation, the same description as in the first embodiment described above will not be repeated here.

[Cooking time determined]
In accordance with the cooking time setting database 58B, the cooking time of this user (the user whose user name is “USER002”, the sensory test determination is A (2) and the meal restriction determination is B (2)) is determined (S200). ). At this time, according to the cooking time setting database 58B, the cooking temperature of this user is determined to be 2.16 minutes, the cooking content is displayed on the display unit 16 (S120), and a confirmation request for the cooking content is displayed on the display unit 16. (S130). When the user confirms the cooking content (especially the cooking time using superheated steam) and presses a button or the like corresponding to the confirmation in operation unit 20 (YES in S132), the cooking temperature and cooking time using superheated steam are superheated steam cooking. It is set in the setting unit 22 and cooking is started.

[Time correction processing]
If the breath acetone concentration data DEN of this user (user name is “USER002” and sensory test determination is A (2)) is 7.7 ppm, the meal restriction determination is determined to be B (3). (S116) The cooking time is determined (S200). At this time, according to the cooking time setting database 18B, the cooking temperature of this user is determined to be 2 minutes, and the cooking content is displayed on the display unit 16 (S120). A cooking time correction request is displayed on display unit 16 (YES in S122, S202). If a correction time is input in operation unit 20 before the time-out (YES in S204), a confirmation request for cooking content reflecting the corrected cooking time is displayed on display unit 16 (S130). At this time, the correction time can be corrected in increments of 10 seconds.

  That is, the user whose meal restriction determination is B (3) is a user who has a high breath acetone concentration and a low obesity level. For this reason, the cooking time is determined by reflecting the user's preference in the sensory test determination. However, since the degree of obesity is low and there is no meal restriction, correction (correction) of the cooking time by the user's own judgment is permitted. Depending on the cooking menu, ingredients or the physical condition of the day, if this user strongly demands umami, the cooking time can be shortened from 2 minutes in increments of 10 seconds to reduce the amount of deoiling and desalting. However, it can produce a strong taste (which can be said to be strong).

  When the user confirms the cooking content (especially the cooking temperature by superheated steam) and presses a button or the like corresponding to the confirmation in operation unit 20 (YES in S132), the cooking temperature and cooking time by superheated steam are superheated steam cooking. It is set in the setting unit 22 and cooking is started.

  As described above, according to the cooking device according to the present embodiment, the taste restriction of the user who eats the food cooked by the cooking device and the diet restriction corresponding to the degree of obesity of the user based on the breath acetone concentration. Based on this, the cooking time with superheated steam can be determined. For this reason, in consideration of the user's preference and the degree of obesity of the user, the cooking time by the superheated steam can be automatically set, and both the user's health and the user's taste satisfaction can be achieved.

<Modification>
In this embodiment, a short-distance wireless communication type breath measurement device is used. However, the present invention is not limited to such an embodiment. The breath measurement device may be incorporated into a device capable of general communication such as a mobile phone or an information terminal having a wireless communication function. When such a device is carried by the user, the breath acetone after the user has consumed calories by jogging or walking, or moderate exercise in a gym is measured, and the data is stored in the user's cooking device. Can be sent. By using such a mechanism, it is possible to propose a more appropriate cooking menu for maintaining health based on the state of the user's body immediately after exercise.

<Modification common to the above-described two embodiments>
In the first embodiment and the second embodiment described above, the cooking apparatus and the breath measurement apparatus are described as separate and wirelessly communicated. However, the present invention is not limited to this, and may be separate and perform wired communication. Furthermore, it may be an integral unit in which the breath measuring device is incorporated in the cooking device.

  Further, based on the user's sensory test determination and meal restriction determination, the cooking temperature with superheated steam is determined in the first embodiment, and the cooking time with superheated steam is determined in the second embodiment. . However, the present invention is not limited to this, and both the cooking temperature and the cooking time may be determined based on the user's sensory test determination and meal restriction determination. In this case, basically, the lower the concentration of acetone in the breath (the higher the degree of obesity of the user), the larger the total amount of heat applied to the food.

  Furthermore, the user preference database in which sensory test determination is stored for each user is further developed to store meal restriction determination (B (1) to B (3)) for each user, or cooking temperature or cooking with superheated steam You may memorize | store time and may construct | assemble the database for every user.

  Furthermore, in determining the cooking temperature or cooking time by such superheated steam, the cooking menu may be stored in the cooking device or downloaded from a homepage or the like via the Internet.

  In the embodiment described above, the surface of the nanostructure was modified with 2,4-dinitrophenylhydrazine 5 for detection of acetone. However, the present invention is not limited to such an embodiment, and any material that specifically binds to acetone may be used. In some cases, a functional membrane that selectively permeates only acetone may be provided in front of the sensor, and the concentration of acetone in the breath after permeating the functional membrane may be detected.

  Moreover, in the said embodiment, it is made for the total calorie | heat amount added to a foodstuff to increase, so that the quantity of acetone in the expiration decreases. However, the present invention is not limited to such a control method. When detecting a specific gas component that increases the components in the breath when the metabolism deteriorates, the greater the amount of that component in the breath, the greater the total amount of heat added to the food. It may be.

  A cooking apparatus according to another aspect of the present invention is a taste information acquisition means for acquiring information about a taste of a user who eats cooked ingredients, and a component contained in the user's breath, the degree of obesity of the user Ingredient information acquisition means for acquiring information about ingredients related to, and determination means for determining a cooking method based on information on taste and information on ingredients.

  Preferably, the component information acquisition means includes means for acquiring the concentration of a gas (acetone, ethanol, etc.) related to metabolism contained in the user's breath.

  More preferably, the determining means determines the cooking method so that the amount of deoiled oil, the amount of desalted water, or both of the cooking is increased when the concentration of the gas related to metabolism is low compared to when the gas is high. Means for.

  More preferably, the taste information acquisition means is information about the taste when the user eats food cooked by a standard cooking method, and acquires information about whether or not the taste is insufficient Including means.

  More preferably, the deciding means is more likely to be removed from the user who has acquired the information that the taste information is insufficient by the taste information acquisition means than the other users who have acquired the information that the taste is not insufficient. Means are included for determining the cooking method such that the amount of oil, the amount of desalted, or both are reduced.

  More preferably, the cooking device is a device for cooking food using superheated steam, and the determining means sets the cooking temperature of superheated steam, the cooking time by superheated steam, or both, and generates superheated steam. Means for determining the cooking method are included so that the amount of deoiling, the amount of desalting, or both of the cooking used is adjusted.

  More preferably, the determination means sets the cooking temperature of the superheated steam to be high, or the cooking time by the superheated steam is set to be long, or both, and increases the deoiling amount and the desalting amount. Means for determining

  More preferably, the determination means sets the cooking temperature of the superheated steam to a low setting and sets the cooking time by the superheated steam to a short setting, and reduces the deoiling amount or the desalting amount to reduce the cooking. Means for determining the method.

  More preferably, the cooking device further includes means for correcting the cooking method determined by the determining means when the degree of obesity of the user is low.

  More preferably, the component information acquisition unit includes a unit for acquiring information about the component by communication from an exhalation measuring device separate from the cooking device.

  The embodiment disclosed this time is merely an example, and the present invention is not limited to the embodiment described above. The scope of the present invention is indicated by each claim in the claims after taking into account the description of the detailed description of the invention, and all modifications within the meaning and scope equivalent to the wording described therein are intended. Including.

It is a perspective view showing the whole cooking device concerning a 1st embodiment of the present invention. It is a perspective view showing the whole breath measuring device which transmits breath acetone concentration to the cooking device concerning a 1st embodiment of the present invention. It is a control block diagram of the cooking device and breath measuring device concerning a 1st embodiment of the present invention. It is a figure which shows the content of the user preference database shown in FIG. It is a figure which shows the content of the cooking temperature setting database shown in FIG. It is a flowchart which shows the control structure of the program performed by the control part 12 of the cooking apparatus shown in FIG. It is a flowchart which shows the control structure of the program performed by the control part 32 of the breath measuring apparatus shown in FIG. It is a control block diagram of the cooking apparatus and breath measurement apparatus which concern on the 2nd Embodiment of this invention. It is a figure which shows the content of the cooking temperature setting database shown in FIG. It is a flowchart which shows the control structure of the program performed by the control part 12 of the cooking apparatus shown in FIG.

Explanation of symbols

10, 50 Cooking device 30 Breath measuring device 12, 52 Control unit 14, 36 Communication unit 16, 38 Display unit 18, 58 Storage unit 20, 40 Operation unit 22 Superheated steam cooking setting unit 34 Sensor unit

Claims (10)

Component information acquisition means for acquiring information about a specific gas component which is a component contained in the user's breath and serves as an indicator of metabolic abnormality;
A cooking condition determining means for determining a cooking condition of the food based on the information about the specific gas component;
A cooking device comprising cooking means for cooking food according to the cooking condition determined by the cooking condition determination means. It further includes taste information acquisition means for acquiring preference information related to the user's taste,
The cooking apparatus according to claim 1, wherein the cooking condition determination unit includes a determination unit for determining a cooking condition of the food based on the preference information and the information on the specific gas component. The taste information acquisition means is a storage means for storing, for each user, information about the degree of taste felt when the user eats food cooked under predetermined cooking conditions;
User input means for receiving input identifying the user;
The cooking apparatus according to claim 2, further comprising: a reading unit for reading out information about the degree of taste about the user input by the user input unit from the storage unit. The cooking conditions include conditions related to cooking time and cooking temperature,
The said cooking means is a cooking apparatus of Claim 3 containing the heating means for heating a foodstuff on the cooking time conditions and temperature conditions according to the said cooking conditions. The cooking apparatus according to claim 4, wherein the heating means includes means for generating superheated steam such that food is exposed to the superheated steam at a cooking time and temperature condition according to the cooking conditions. The cooking device according to any one of claims 2 to 5, wherein the specific gas component is a gas component serving as an index of a degree of obesity of the user. The cooking apparatus according to claim 6, further comprising correction means for causing the user to correct the cooking condition determined by the cooking condition determination means when the concentration of the gas component is a predetermined value or more. The means for determining is based on the information obtained by the taste information acquisition means, and the cooking conditions are set such that the lower the degree of taste the user feels, the less the total amount of heat applied to the food by the heating means. The cooking apparatus according to claim 6 or 7, which is determined. The component information acquisition means includes an exhalation sensor for measuring a concentration of the specific gas component in a user's exhalation,
The said means for determining determines cooking conditions so that the total calorie | heat amount added to a foodstuff by the said heating means may increase, so that the density | concentration of the said specific gas component measured by the said breath sensor is low. Item 9. The cooking device according to any one of Items 8 to 8. The cooking according to any one of claims 1 to 9, wherein the component information acquisition unit includes a unit for acquiring information about the component from a breath measuring device separate from the cooking device by communication. apparatus.

Images