JP2012127586A - Heating cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To determine, even without a temperature detector or a sample, that an infrared ray detector 4 is deteriorated.SOLUTION: A heating cooking device includes: an input unit 7 for selecting a cooking course; a heating unit 3 for heating food according to the cooking course; an infrared ray detection unit 4 for detecting an infrared ray coming out from the food; and a deterioration determination unit 21 for determining the deterioration of the infrared detection unit 4 based on the detected result in the cooking course selected at the input unit 7 and the infrared ray detection unit 4. The deterioration determination unit 21 includes: a temperature calculation unit 101 for calculating temperatures of food that is heated based on the detection result of the infrared detector 4; a temperature constancy determination unit 102 for determining that the temperature of the food is constant; a representative temperature calculation unit 103 for determining, when the temperature of the food is constant, a representative temperature characterizing the temperature of the food; and a temperature comparison unit 104 for comparing a first predetermined temperature and the representative temperature. When the representative temperature is less than the predetermined temperature, it is determined that the infrared detection unit 4 is deteriorated.

Description

  The present invention detects the amount of infrared rays from the object to be heated, determines the deterioration of the infrared detecting means in the cooking device that cooks the object to be heated based on the detection result, and calibrates the calculated temperature calculated from the detection result. This is related to the correction (calibration) function.

  Conventionally, this type of cooking device performs a deterioration determination / calibration using temperature measuring means for separately measuring the temperature of the bottom surface of the heating chamber (for example, see Patent Document 1).

  In addition, a special key operation known only to service personnel who perform repairs, etc. is performed to put the cooking device into a special operation mode, and in this state, the sample whose temperature is known in advance is shown to the infrared detection means and deteriorated. Some perform determination / correction (see, for example, Patent Document 2).

  In addition, there is also a technique that calibrates a calculated temperature obtained from a detection result by showing a sample whose temperature is known in advance to the infrared detection means during cooking (for example, see Patent Document 3).

  FIG. 8 shows a conventional cooking device described in Patent Document 1. In FIG.

  As shown in FIG. 8, the heating means 3 for heating the food that is the object to be heated 2 placed in the heating chamber 1, the infrared detecting means 4 for detecting infrared rays emitted from the object to be heated 2, and the heating chamber 1 Based on the temperature detection means 5 comprising a thermistor for detecting the temperature of the bottom surface of the object to be heated 2 at the bottom and the detection result of the infrared detection means 4, the temperature of the object to be heated 2 is calculated, and based on the temperature, the object to be heated is heated. It is comprised by the control means 6 which controls the heating cooking of the thing 2. FIG.

  And the control means 6 correct | amends the temperature calculation of the to-be-heated object 2 performed using the detection result of the above-mentioned infrared detection means 4 based on the detection result of the temperature detection means 5. FIG.

  FIG. 9 shows a conventional cooking device described in Patent Document 2. As shown in FIG. As shown in FIG. 9, the input means 7 for the user to select a cooking course, the heating means 3 for heating the food that is the heated object 2 placed in the heating chamber 1, and the discharged from the heated object 2 Infrared detecting means 4 for detecting infrared rays to be detected, and a control means for calculating the temperature of the object to be heated 2 based on the detection result of the infrared detecting means 4 and controlling the cooking of the object to be heated 2 based on the temperature 6 is configured.

  Then, the control means 6 detects the infrared ray emitted from the material having a known predetermined temperature when the special operation different from the selection of the cooking course is performed, thereby detecting the infrared detection means 4 described above. The temperature calculation of the object to be heated 2 performed using the detection result is corrected (calibrated).

  FIG. 10 shows a conventional cooking device described in Patent Document 3. As shown in FIG. 10, the heating means 3 for heating the food that is the object to be heated 2 placed in the heating chamber 1, the infrared detecting means 4 for detecting infrared rays emitted from the object to be heated 2, and the outside of the heating chamber It comprises a certain predetermined position 8 and switching means 9 for switching the direction of the infrared detecting means 4 to the heated object 2 or the predetermined position 8.

It is assumed that the temperature at the predetermined position 8 can be accurately detected by the reference temperature detector 6a of the control means 6. And when calculating the temperature of the object 2 to be heated, the infrared detecting means 4 detects the infrared rays from the predetermined position where the temperature is known by driving the switching means 9.
The temperature of the object to be heated 2 is calculated while correcting with the information derived from the detection result.

  In this manner, the conventional cooking device is configured to accurately obtain the temperature of the article 2 to be heated.

Japanese Patent No. 3925644 Japanese Patent No. 3725738 Japanese Patent No. 3491302

  However, the conventional configuration has the following problems.

  First, in Patent Document 1, it is necessary to separately include a temperature detection means 5 for detecting the temperature of the bottom surface of the heating chamber in order to know the exact temperature of the food that is the object to be heated. Moreover, since the temperature detection means 5 is always detecting the temperature of the center part of the bottom face, it is necessary to separately move the detection range of the infrared detection means 4 to the center part of the bottom face when cooking is completed.

  When the object to be heated 2 is put in a container such as a dish and the user unnecessarily opens the door after cooking, but the object to be heated is not taken out, the temperature detected by the temperature detecting means 5 is The infrared rays detected by the infrared detection means 4 at the temperature are those of the object to be heated. The temperature is obtained based on the infrared rays, and is corrected by the detection result of the temperature detection means 5. This can lead to cooking at the wrong temperature.

  In patent document 2, it is necessary to put a heat cooking apparatus into the special course different from a normal cooking course. And since it can be performed only by a service person, it is corrected (calibrated) only when a repair is requested. Furthermore, it is necessary to separately prepare a sample (boiling water / ice) having a known temperature for correction (calibration).

  Also in Patent Document 3, it is necessary to prepare a sample (predetermined position 8) whose temperature is known in advance for performing correction (calibration). Further, it is necessary to drive the switching means 9 so that the infrared detecting means 4 cannot detect the infrared rays at the temperature of the predetermined position 8 once every several times. Power consumption for correction occurs.

  The present invention solves the above-mentioned conventional problems, and can calculate the temperature of the object to be heated with high accuracy from the detection result of the temperature detection means for separately detecting the temperature and the detection result of the infrared detection means without a sample for correction. It is an object of the present invention to provide a cooking device that can be used.

In order to solve the above-described conventional problems, a heating cooking apparatus according to the present invention includes an input unit for a user to select a cooking course, and heating that heats food based on the cooking course selected by the input unit. Deterioration determination means for determining deterioration of the infrared detection means based on detection results of the means, infrared detection means for detecting infrared radiation radiated from the food, cooking course selected by the input means and the infrared detection means In the cooking device constituted by at least means, the deterioration determination means includes a temperature calculation section for calculating the temperature of the food to be heated (food temperature) based on the detection result of the infrared detection means, and the food temperature is constant. A temperature constant determination unit that determines that the food temperature is constant, a representative temperature calculation unit that determines a representative temperature that characterizes the food temperature when the food temperature is constant, a first predetermined temperature, and the representative Comprising a temperature comparing section which compares the degrees, in which the representative temperature is a determining deterioration of said infrared detection means when less than said first predetermined temperature.

  This has the following effects. When cooking food (vegetables) that is a heated object in a cooking course that boiled vegetables such as spinach, the temperature changes at a constant temperature from a certain time. The temperature is 100 ° C. at which water boils. It can be determined that the temperature is constant even if the infrared detecting means is deteriorated.

  Therefore, if the temperature of the food (vegetables) calculated based on the detection result of the infrared detecting means when the temperature is constant is less than a predetermined temperature, the infrared detecting means detects the infrared rays from the object to be heated (vegetable). It can be considered that it is not sufficiently detected. That is, it is possible to determine the deterioration of the infrared detecting means.

  The cooking device of the present invention is to determine the deterioration of the infrared detecting means by utilizing the temperature change characteristic of the heated object in a specific cooking course. By doing so, the temperature detection means for determination / correction is unnecessary, and a sample specially prepared for determination / correction is also unnecessary.

FIG. 2 is a block diagram illustrating a configuration of a cooking device according to Embodiment 1. The figure which showed the detection range of infrared detection means The figure which shows the structure of the infrared detection means in Embodiment 1. The figure which shows the time change of the food temperature when the cooking course in Embodiment 1 is a boiled vegetable Flowchart of the cooking device in the first embodiment The block diagram which shows the structure of the heat cooking apparatus in Embodiment 2. FIG. Flowchart of the cooking device in the second embodiment Block diagram showing the configuration of a conventional cooking device Block diagram showing the configuration of a conventional cooking device Block diagram showing the configuration of a conventional cooking device

  1st invention detects the infrared rays radiated | emitted from the input means for a user to select a cooking course, the heating means which heats food based on the cooking course selected by the said input means, and the said food In the heating cooking apparatus comprising at least an infrared detection means, a cooking course selected by the input means and a deterioration determination means for determining deterioration of the infrared detection means based on a detection result by the infrared detection means, The deterioration determination means includes a temperature calculation section that calculates the temperature of the food to be heated (food temperature) based on the detection result of the infrared detection means, a temperature constant determination section that determines that the food temperature is constant, A representative temperature calculation unit that determines a representative temperature that characterizes the food temperature when the food temperature is constant, and a temperature comparison unit that compares a first predetermined temperature with the representative temperature; Degree in which it was determined the deterioration of the infrared detection means when less than said first predetermined temperature.

  This has the following effects. When cooking food (vegetables) that is a heated object in a cooking course that boiled vegetables such as spinach, the temperature changes at a constant temperature from a certain time.

  The temperature is 100 ° C. at which water boils. Since it can be determined that the temperature is constant even if the infrared detection means is deteriorated, the temperature of the food (vegetables) calculated based on the detection result of the infrared detection means when the temperature is constant is less than the predetermined temperature If so, it can be considered that the infrared detection means has not sufficiently detected the infrared rays from the object to be heated (vegetables). That is, it is possible to determine the deterioration of the infrared detecting means.

  According to a second aspect of the invention, in particular, the deterioration determining means of the cooking device according to the first aspect of the invention calculates the temperature calculation unit based on the representative temperature when the representative temperature is equal to or higher than the first predetermined temperature. A proofreading unit for proofreading is also provided.

  This has the following effects. It is corrected (calibrated) so that the temperature of the food (vegetables) calculated based on the detection result of the infrared detecting means when the temperature is constant is 100 ° C. even if the temperature is higher than the first predetermined temperature. ), It is possible to eliminate variations in the quality of food preparation.

  According to a third aspect of the invention, in particular, the deterioration determining means of the cooking device according to the first aspect of the invention or the second aspect of the invention includes a time measuring unit, and the temperature constant determining unit is set to a second predetermined temperature or higher from the start of cooking. When the difference between the food temperature and the previous food temperature is less than a third predetermined temperature continuously for a predetermined time at the food temperature during cooking after the If the difference is also less than the third predetermined temperature, it is determined that the food temperature is constant, and the representative temperature is a food temperature at the time when the determination condition is satisfied.

  Thereby, the deterioration determination of the infrared detecting means can be performed only with the predetermined time, the previous food temperature, and the current food temperature.

  In a fourth aspect of the invention, in particular, the deterioration determining means of the cooking device of the first aspect of the invention or the second aspect of the invention comprises a time measuring part and a temperature storage part for storing the food temperature in one cooking as a history, The temperature constant determination unit continuously continues for the predetermined time or more in the history after the time when the temperature becomes equal to or higher than the second predetermined temperature from the start of cooking, and the difference from the previous food temperature is the third predetermined temperature. The food temperature is determined to be constant when there is a section where the difference in food temperature between the start point and the end point of the continuation is less than the third predetermined temperature, and the representative temperature is It is said that it is the average value of the food temperature in the said area.

  This has the following effects. Because the detection result of the infrared detection means is affected by disturbance (noise), the temperature storage unit takes the food temperature history, detects the section where the temperature is most stable, and detects the stable temperature. By performing deterioration determination and correction (calibration) using the average value, determination and calibration can be performed with high accuracy.

  In a fifth aspect of the invention, in particular, the cooking device according to any one of the first to fourth aspects includes a driving unit, and the infrared detection unit outputs the emitted infrared ray for each portion (region) of the food. And detecting the infrared rays radiated from the whole of the food by changing the detection area of the infrared detection means by the driving means, and the deterioration determining means is an area where the food temperature is constant Is determined when there is a predetermined number or more, or the temperature calculation unit is calibrated by the calibration unit.

  This has the following effects. That is, when there is a small amount of food that is not heated, the food temperature required from the detection result of the infrared detection means often changes abruptly and is greatly affected by disturbance (noise). (Calibration) can be performed only when there is a certain amount of food.

  According to a sixth aspect of the present invention, the deterioration determination unit of the cooking device according to any one of the second to fourth aspects analyzes a calibration result of the calibration unit and a history of calculated temperatures in a plurality of times of cooking. In addition, an analysis unit that evaluates whether the calibration of the calibration unit is appropriate based on the ratio of the number of times of cooking and the number of calibrations and determines whether the infrared detection unit is abnormal or not is provided.

  This has the following effects. Because it deteriorates when the number of times of cooking overlaps to some extent, it can be judged that frequent calibration is an abnormality of the infrared detection means, so in that case cooking is interrupted to prevent cooking in an abnormal state can do.

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

(Embodiment 1)
FIG. 1 is a block diagram showing the configuration of the cooking device according to the first embodiment of the present invention.

  Input means 7 for the user to select a cooking course, heating means 3 for heating food that is the object to be heated 2 placed in the heating chamber 1, and infrared light for detecting infrared rays emitted from the object to be heated 2 The temperature of the object to be heated 2 is calculated based on the detection results of the detecting means 4 and the detection means 4 of the driving means 20 and the infrared detecting means 4 that change the detection area of the infrared detecting means 4, and the heated object is based on the temperature. It is comprised with the deterioration determination means 21 which controls the cooking of the thing 2 and performs the deterioration determination of the infrared detection means 4. FIG.

  The heating means 3 is a magnetron. And the to-be-heated material 2 is heated by irradiating a high frequency in the heating chamber 1 which is provided in the outer side of the heating chamber 1 and is oscillated from the antenna 3a through the waveguide 3b and the feeding port 3c. The power supply port 3 c is provided at the center of the bottom surface of the heating chamber 1.

  The infrared detection means 4 is composed of, for example, an eight-element thermopile type infrared sensor, and is installed on the upper right side of the heating chamber 1 to detect the infrared rays emitted from the object to be heated 2 through the opening window 4f in a non-contact manner. To do. And by changing the detection range of the infrared detection means 4 by the drive means 20, the whole bottom face of the heating chamber 1 can be made into a detection range. Specifically, this will be described with reference to FIG.

  FIG. 2 is a diagram showing a detection range of the infrared detection means on the bottom surface of the heating chamber 1, and a symbol is assigned for each detection range of the infrared detection means 4. Infrared rays emitted from a horizontal line region from the left side to the right side are detected by eight elements, and the detection range of the infrared detection means 4 from the back side to the door side is called A to B, B to C,. By switching in this way, it is possible to detect infrared rays emitted from the respective regions on the bottom surface.

  Therefore, when considering the temperature of the article 2 to be heated, the following is considered. The size of the object to be heated 2 is usually larger than one detection range (region), and is in a shape that extends over a plurality of regions. Therefore, it is necessary to first determine the area where the article to be heated 2 is placed. The temperature obtained from the detection result of the infrared detecting means 4 for each region where the heated object 2 is placed is considered as the temperature of the heated object 2.

  And the area | region where the to-be-heated material 2 is located is discriminate | determined as follows. First, when heated by the heating means 3, its own temperature rises. Therefore, the area where the temperature obtained by the detection result of the infrared detecting means 4 changes greatly during cooking is determined to be the area to be heated 2, and if there is an area of, for example, 5 ° C. or less at the start of cooking, that area Is also determined to be a region where the object to be heated 2 is present.

  This assumes a case where the article to be heated 2 is a low temperature product such as frozen food. This is because the unexposed region is at room temperature and does not fall below 5 ° C.

  Moreover, the infrared detection means 4 is shown, for example as shown in FIG. The condensing lens 4a efficiently enters infrared rays emitted from the object to be heated 2 and is made of a material that transmits infrared rays (for example, silicon). The thermopile element 4b thermoelectrically converts infrared rays from the heated object 2 collected by the condenser lens 4a. The amplifier circuit 4c amplifies the output signal of the thermopile element 4b by, for example, 1000 times.

  If infrared rays are incident on the thermopile element 4b from the heated object 2 through the condenser lens 4a, the temperature of the hot junction slightly increases compared to that of the cold junction. The thermopile element 4b converts the temperature difference generated between the hot junction and the cold junction into an electromotive force (for example, 10 μV / ° C.) using the Seebeck effect. This electromotive force is amplified by the amplifier circuit 4c and becomes a voltage V1 (V).

  On the other hand, the cold junction temperature detection thermistor 4d is thermally coupled to the thermopile element 4b. The output of the cold junction temperature detection thermistor 4d is further linearized by the linearization circuit 4e and becomes a voltage V2 (V) proportional to the cold junction temperature.

  The infrared detection means 4 outputs the voltages V1 and V2 to a temperature calculation unit 101 (described later) of the deterioration determination means 21, and is converted into temperature information.

  The deterioration determination unit 21 includes a temperature calculation unit 101 that calculates the food temperature of the article to be heated 2 based on the detection result from the infrared detection unit 4, a temperature calculation unit 101 that determines that the food temperature is constant, and a food temperature. A representative temperature calculation unit 103 that determines a representative temperature that characterizes the food temperature when the temperature is constant, a temperature comparison unit 104 that compares food temperatures, and a course determination unit 105 that determines a cooking course selected by the input means 7 The heating means driving section 106 for driving the heating means 3, the cooking control section 107 for controlling the heating means driving section 106 based on the food temperature of the article 2 to be heated obtained by the temperature calculation section 101, and the driving means 20 are driven. The driving unit driving unit 108 is configured to include a calibration unit 111 that corrects (calibrates) the temperature calculation unit 101 and a time measuring unit 112.

  Here, the temperature calculation unit 101 calculates the food temperature (T1) of the article to be heated 2 based on the outputs (voltages V1, V2) of the infrared detection means 4.

  In general, the following equation holds based on Stefan-Boltzmann's law.

V1 = K * (η * (T1) ** (4) − (T2) ** (4)) (Equation 1)
Here, T1 is the food temperature (K) of the article 2 to be heated, T2 is the temperature (K) near the cold junction, η is the emissivity of the article 2 to be heated, and K is a constant. Of course, since the infrared detecting means 4 performs detection for each area as shown in FIG. 2, T1 is for each area.

  The emissivity η of the object to be heated 2 is constant (for example, 0.93), the output voltage V2 (V) is proportional to T2 (K), the fluctuation range of T2 (K) is small, and the object 2 to be heated is When it is assumed that the temperature range is limited, Equation 1 can be approximated by the following linear equation.

T1 = k1 * V1 + k2 * V2 + k3 (Equation 3)
Here, k1, k2, and k3 are values determined by a constant K.

  FIG. 4 is a diagram showing the time change of the food temperature of the vegetable that is the article to be heated 2 when the cooking course is selected by the input means 7 and the boiled vegetable is selected. As shown in FIG. 4, there is a certain time zone at the temperature Ta immediately before the end of cooking. This Ta has a boiling point of water: 100 ° C. if the infrared detecting means 4 is not deteriorated.

  The reason for this temperature change is that the water is boiled and the vegetables are boiled. Therefore, since the temperature reached in the cooking course for heating other rice and drinks is a temperature of 100 ° C. or less such as 65 ° C. or 80 ° C., such a time zone where the temperature is constant cannot be detected.

  FIG. 5 is a flowchart showing the operation of the cooking device according to the present embodiment.

  First, an input for selecting a course is made to the input means 7 by the user. In the present embodiment, it is assumed that a boiled vegetable course key is selected. When selecting another cooking course, other keys such as a warm key are pressed. The course determination unit 105 determines which cooking course has been selected. Then, when a start key which is one of the input means 7 is pressed, cooking starts (S501).

  When cooking is started, the cooking control unit 107 drives the heating unit 3 via the heating unit driving unit 106 according to the selected cooking course to heat the food (vegetables) that is the article to be heated 2. (S502).

  When the heating of the food starts, the driving means driving unit 108 drives the driving means 20 so that the infrared detecting means 4 can detect infrared rays emitted from the food placed in the heating chamber. Change (Area).

  At this time, the driving means 20 changes the area of the infrared detecting means 4 in the order of A → B → C... N · in FIG. Since the infrared detecting means 4 is composed of eight elements, the infrared rays emitted from the food such as the areas A1 to A8 and the areas B1 to B8 are detected by switching the elements.

  The temperature calculation unit 101 calculates the temperature for each area based on the detection result of the infrared detection means 4, determines the area where the food is placed, and obtains the temperature of the food. During cooking, infrared detection and temperature calculation from each region are repeated until it is specifically determined that cooking is complete, such as first time and second time (S503).

  And when the infrared rays from the whole area | region of FIG. 2 are detected by the drive means 20 (one infrared detection and temperature calculation is complete | finished), it will be judged whether the selected cooking course is a boiled vegetable (S504), If it is not boiled vegetable, go to Step 510.

  In the case of boiled vegetables, the temperature constant determination unit 102 determines whether the temperature of the food is in a constant temperature state shown in FIG. At this time, the constant temperature determination unit 102 makes this determination for each area where it can be determined that each food item is placed (S505).

The determination as to whether or not the temperature is constant is considered as follows. First, the food temperature obtained by the temperature calculation unit 101 for one area where food is placed satisfies the following condition.
(1) 85 ° C or higher (2) The temperature rises by more than the second predetermined temperature (50 ° C) from the disclosure of cooking (3) The temperature difference between this time and the previous time is less than the third predetermined temperature (1 ° C) (4) Conditions (3) is continuous for 1 minute or longer (time is measured by the time measuring unit 112)
(5) The temperature difference between this time and one minute ago is less than the third predetermined temperature (1 ° C.) And, for example, when there are five or more regions where the above holds, it is determined that the temperature is constant. The reason is that the amount of food (vegetables) of the article to be heated 2 may be small when there are one or two regions where the above holds. When the amount of food is small, the temperature changes abruptly compared to when it is large. This is because the deterioration is determined only when there is a large amount of food that is not affected by noise because it is affected by noise when it changes rapidly.

  In the present embodiment, the determination is made based on the number of regions. However, when the amount of food is small, the gradient of the temperature rise until the temperature remains constant as shown in FIG. 4 is large. Therefore, you may make it judge the amount of foodstuffs from the inclination of a temperature rise.

  If the temperature is not constant in step S504, the process proceeds to step 510. When the temperature is constant, the representative temperature calculation unit 103 sets the average value of the food temperature obtained by the current temperature calculation unit 101 in the region determined to be in a plurality of constant temperature states as the representative temperature (S506).

  Then, the temperature comparison unit 104 compares the representative temperature with the first predetermined temperature of 90 ° C. (S507). If the temperature is lower than 90 ° C., the infrared detecting means 4 is deteriorated or dirty. The detection sensitivity is judged to be low by the above, and the display means (not shown) provided in the cooking device is notified (S508), and the process proceeds to step 511 to finish cooking the food that is the object to be heated 2. move on.

  Even when the temperature is 90 ° C. or higher, if the food temperature is 90 ° C. or higher and lower than 95 ° C., the temperature calculation unit 101 is corrected (calibrated) by the calibration unit 111 (S509). Specifically, in the present embodiment, assuming that the temperature difference: ΔT between the food temperature and the fourth predetermined temperature of 100 ° C., “k3−ΔT” is set as a new k3. In the present embodiment, since “food temperature <100” is considered, the absolute value of ΔT is added.

  The reason why “food temperature <100” is assumed is that the infrared detecting means 4 deteriorates in the present embodiment. This is because a small amount of infrared rays emitted from the food that is the article to be heated 2 is detected, so that the food temperature obtained by the temperature calculation unit 101 is lowered. However, the determination may be made based on the temperature difference between the food temperature taking into account that the food temperature is higher than 100 ° C. and 100 ° C.

  Furthermore, if it is considered that only V1 changes due to deterioration, Equation 3 can also be considered as T1 = k1 * V1 + N. Here, N is a constant. In such a case, k1 may be corrected (calibrated).

  Then, the cooking control unit 107 determines whether or not cooking is finished (S510). This determination is different for each cooking course. If it is a boiled vegetable course, it is determined to end when a constant temperature state continues for, for example, 3 minutes or more. In addition, if the cooking course is hot, the process ends when the heated object 2 reaches the set temperature.

  If it is not determined that the cooking has been completed, the process continues to heat and proceeds to step 503 to perform the next infrared detection / temperature calculation. When it is determined that cooking is finished, the heating means 3 is stopped via the heating means driving unit 106 (S511). At this time, the driving means driving unit 108 stops the driving means 20.

  As described above, in the present embodiment, it is utilized that there is a constant time zone of 100 ° C., which is the boiling point of moisture, which is a characteristic of the time change of the food temperature of the heated object 2 when the cooking course is boiled vegetables. As a result, when the food temperature obtained from the detection result of the infrared detection means 4 is not 100 ° C. by showing 100 ° C., the deterioration judgment can be performed or the correction (calibration) can be performed without the temperature detection means or the sample for determination / correction. ) Can be performed, and automatic cooking without variations in the cooking results can be performed.

(Embodiment 2)
FIG. 6 is a block diagram showing the configuration of the cooking device according to the second embodiment of the present invention.

  In the present embodiment, a part of the first embodiment is changed. Compared with the first embodiment, the history of the food temperature obtained by the temperature calculation unit 101 in each region from the start to the end of cooking is compared. A temperature storage unit 113 that stores data and an analysis unit 114 that analyzes the history of calculated temperatures stored for several times of cooking stored in the temperature storage unit 113 and evaluates whether the correction (calibration) of the calibration unit 111 is correct are additionally provided. ing.

  FIG. 7 is a flowchart showing the operation of the cooking device according to the present embodiment.

  First, an input for selecting a course is made to the input means 7 by the user. In the present embodiment, it is assumed that a boiled vegetable course key is selected. When selecting another cooking course, other keys such as a warm key are pressed.

  The course determination unit 105 determines which cooking course has been selected. When the start key, which is one of the input means 7, is pressed, cooking starts (S701).

  When cooking is started, the cooking control unit 107 drives the heating unit 3 via the heating unit driving unit 106 according to the selected cooking course to heat the food (vegetables) that is the article to be heated 2. (S702).

  When the heating of the food starts, the driving means driving unit 108 drives the driving means 20 so that the infrared detecting means 4 can detect infrared rays emitted from the food placed in the heating chamber. The (region) is changed, and the temperature calculation unit 101 calculates the temperature for each region based on the detection result of the infrared detection means 4, determines the region where the food is placed, and obtains the food temperature. .

  During cooking, infrared detection and temperature calculation from each region are repeated until it is specifically determined that cooking is complete, such as first time and second time (S703). At this time, the obtained food temperature is stored in the temperature storage unit 113 as a history.

  Then, the cooking control unit 107 determines whether or not cooking is finished (S704). This determination is different for each cooking course. If it is a boiled vegetable course, it is determined to end when a constant temperature state continues for, for example, 3 minutes or more.

  If it is not determined that the cooking has been completed, the process continues to heat and proceeds to step 503 to perform the next infrared detection / temperature calculation. If it is determined that cooking is finished, the heating means 3 is stopped via the heating means driving unit 106 (S705). At this time, the driving means driving unit 108 stops the driving means 20.

Then, when cooking is completed, it is determined whether or not the selected cooking course is boiled vegetables (S706). In the case of boiled vegetables, the constant temperature determination unit 102 refers to the temperature storage unit 113, and whether there is a time zone (section) where the temperature is constant in the history of food temperature for each region in the cooking that has just been performed. Confirm whether or not (S707)
The determination as to whether or not there is a constant temperature section is considered as follows. First, the food temperature obtained by the temperature calculation unit 101 for one area where food is placed is
(1) 85 ° C or higher (2) The temperature rises by a second predetermined temperature (50 ° C) or more from the time of cooking disclosure (3) The temperature difference from the previous one is less than the third predetermined temperature (1 ° C) (4) There is a section where the condition (3) is continuously satisfied for 1 minute or more. (5) The temperature difference between the section start time and the end time is less than the third predetermined temperature (1 ° C.) And there are five or more regions where the above holds. In some cases, it is determined that the temperature is constant, and in other cases, the temperature is not constant, and the process ends. When the temperature is constant, the representative temperature calculation unit 103 calculates the average value (A) of the food temperature obtained by the temperature calculation unit 101 in each section in each region determined to be in a constant temperature state. The average (B) of the average (A) for each region is set as the representative temperature (S708).

  The temperature comparison unit 104 calculates a difference value: ΔT between the representative temperature and the fourth predetermined temperature of 100 ° C. (S709), and when the absolute value of ΔT: | ΔT | Then, it is determined that the infrared detection means 4 has deteriorated or the detection sensitivity is dull due to dirt, and the display is terminated (S710) by informing a display means (not shown) provided in the heating cooking apparatus.

  If | ΔT | is 5 ° C. or more and less than 10 ° C. even when the temperature is less than 10 ° C., the temperature calculation unit 101 is corrected (calibrated) by the calibration unit 111 (S711). Specifically, in this embodiment, “k3−ΔT” is set as a new k3.

  And the analysis part 114 analyzes the log | history of the calculation temperature in several times of cooking, and when the ratio of the frequency | count of cooking and the frequency | count of calibration does not cook 10 times from the last correction | amendment (calibration), for example, the calibration part 111 is. When correction (calibration) is performed, it is determined that the calibration is frequently performed, so that it can be determined that the infrared detection means 4 is rapidly deteriorated, so that it is determined to be in an abnormal state (S712), and the cooking device is The process is terminated by notifying a display means (not shown) or the like provided (S713).

  As described above, in the present embodiment, it is utilized that there is a constant time zone of 100 ° C., which is the boiling point of moisture, which is a characteristic of the time change of the food temperature of the heated object 2 when the cooking course is boiled vegetables. As a result, when the food temperature obtained from the detection result of the infrared detection means 4 is not 100 ° C. by showing 100 ° C., the deterioration judgment can be performed or the correction (calibration) can be performed without the temperature detection means or the sample for determination / correction. ) Can be performed, and automatic cooking without variations in the cooking results can be performed.

  As described above, the heating cooking apparatus according to the present invention uses the temperature change characteristic of the object to be heated in a specific cooking course, and does not require temperature detection means for correction (calibration) or infrared detection means without a sample. Therefore, the present invention can be applied to the case where the infrared detection means is calibrated when a serviceman replaces the infrared detection means for repair or the like.

DESCRIPTION OF SYMBOLS 1 Heating chamber 2 To-be-heated object 3 Heating means 4 Infrared detection means 7 Input means 20 Driving means 21 Deterioration determination means 101 Temperature calculation part 102 Temperature constant determination part 103 Representative temperature calculation part 104 Temperature comparison part 105 Course determination part 111 Calibration part 112 Timing unit 113 Temperature storage unit 114 Analysis unit

Claims (6)

Input means for the user to select a cooking course, heating means for heating food based on the cooking course selected by the input means, infrared detection means for detecting infrared radiation emitted from the food, In the heating cooking apparatus configured at least by the deterioration determining means for determining deterioration of the infrared detecting means based on the cooking course selected by the input means and the detection result by the infrared detecting means, the deterioration determining means includes: A temperature calculation unit that calculates a food temperature that is the temperature of the food to be heated based on the detection result of the infrared detection means, a temperature constant determination unit that determines that the food temperature is constant, and when the food temperature is constant A representative temperature calculator that determines a representative temperature that characterizes the food temperature; and a temperature comparator that compares a first predetermined temperature with the representative temperature, wherein the representative temperature is the first temperature. Cooking apparatus for determining the deterioration of said infrared detection means when less than the predetermined temperature The cooking apparatus according to claim 1, wherein the deterioration determination unit also includes a calibration unit that calibrates the temperature calculation unit based on the representative temperature when the representative temperature is equal to or higher than the first predetermined temperature. The deterioration determining means includes a time measuring unit, and the temperature constant determining unit continuously performs a predetermined time at the food temperature during cooking after the time when the temperature becomes equal to or higher than the second predetermined temperature from the start of cooking. If the difference between the food temperature is less than the third predetermined temperature and the difference between the food temperature before the predetermined time and the current food temperature is also less than the third predetermined temperature, the food temperature is determined to be constant. The cooking temperature according to claim 1, wherein the representative temperature is a food temperature when the determination condition is satisfied. The deterioration determining means includes a time measuring unit and a temperature storage unit that stores the food temperature in one cooking as a history, and the temperature constant determining unit is after the second predetermined temperature or more from the start of cooking. The difference between the previous food temperature and the previous food temperature is less than the third predetermined temperature continuously for the predetermined time or more in the history at the same time, and the difference in food temperature between the continuous start point and the end point is also the first time. 3. The cooking device according to claim 1, wherein the food temperature is determined to be constant when there is a section that is less than a predetermined temperature of 3, and the representative temperature is an average value of the food temperature in the section. . The cooking device includes a driving unit, and the infrared detection unit detects the emitted infrared rays for each region of the food and changes the detection region of the infrared detection unit by the driving unit, thereby the food. Infrared rays radiated from the whole are detected, and the deterioration determining means determines deterioration when there are a predetermined number or more of regions where the food temperature is constant, or the temperature calculating unit is operated by the calibration unit. The cooking device according to any one of claims 1 to 4, which is calibrated. The degradation determination means analyzes the calibration result of the calibration unit and the history of calculated temperatures in a plurality of times of cooking, evaluates whether the calibration of the calibration unit is appropriate from the ratio of the number of cooking times and the number of calibration times, and detects the infrared rays The heating cooking apparatus of any one of Claims 2-5 provided with the analysis part which determines the abnormality of a means.

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