JP2020169766A - Cooking management method, system, program and apparatus - Google Patents

Abstract

To manage cooking by acquiring acoustic information generated in an object to be cooked during heating and determining an internal temperature of the object to be cooked in a non-contact manner.SOLUTION: A cooking management method includes the steps of: heating an object to be cooked (F); acquiring acoustic information emitted by the object to be cooked; determining an internal temperature of the object to be cooked by comparing comparison information related to the internal temperature with the acoustic information; heating a comparison object to be cooked (Fr); and generating the comparison information by acquiring acoustic information emitted by the comparison object to be cooked.SELECTED DRAWING: Figure 1

Description

The present invention relates to a cooking management technique for determining and managing the internal temperature of an object to be cooked, which is accompanied by heating in cooking, based on acoustic information.

For health and hygiene, temperature control of the food to be cooked is indispensable, and a core thermometer is used to measure the internal temperature. This core thermometer is generally used for contact measurement, such as inserting a temperature detection unit into the object to be cooked.
Regarding the measurement of the core temperature of the object to be cooked, it is known that the core temperature is estimated from the change in the weight of the object to be cooked during heating (for example, Patent Document 1).

JP-A-2017-133780

By the way, in steam convection ovens, products equipped with a core thermometer that detects the core temperature of an object to be cooked are widely used. Thorough hygiene control is required to prevent food poisoning, and core temperature control is indispensable.
Regarding the temperature control of the food to be cooked, the core temperature gauge is generally for thick foods, and it is difficult to measure the internal temperature of the food to be cooked with the core temperature gauge, and the core temperature cannot be inserted. There is a problem that the internal temperature cannot be measured accurately only by bringing the meter into contact with the object to be cooked, and it takes time and effort to attach the core thermometer to the object to be cooked.
The inventor has found that in pottery cooking, the level and timbre of the acoustic signal generated in the object to be cooked during heating change as the internal temperature rises.
Therefore, an object of the present invention is to acquire acoustic information generated in a food to be cooked during heating, determine the internal temperature of the food to be cooked in a non-contact manner, and manage cooking based on the above problems and the above findings. ..

In order to achieve the above object, according to one aspect of the cooking management method of the present invention, the step of heating the cooked food, the step of acquiring the acoustic information emitted by the cooked food, and the internal temperature are related. The step of comparing the comparative information with the acoustic information and determining the internal temperature of the food to be cooked is included.
This cooking management method may include a step of heating the comparative cooked food and a step of acquiring acoustic information emitted by the comparative cooked food and generating the comparative information.
In this cooking management method, a step of generating the comparative information including the temperature scale information corresponding to the acoustic information and the internal temperature may be included.
In this cooking management method, a step of determining whether the internal temperature of the cooked food or the comparative cooked food has reached the reference temperature may be included.
In this cooking management method, a step of determining whether or not a predetermined heating time has elapsed may be included.
In this cooking management method, a step of presenting presentation information including either the acoustic information or the internal temperature may be included.

In order to achieve the above object, according to one aspect of the cooking management system of the present invention, there is a relationship between a heating unit that heats the food to be cooked, a sound collector that acquires acoustic information emitted by the food to be cooked, and an internal temperature. It includes a processing unit that compares the attached comparative information with the acoustic information and determines the internal temperature of the object to be cooked.
In this cooking management system, the processing unit may generate the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature.
In this cooking management system, the processing unit may acquire acoustic information emitted by the comparative cooked object heated by the heating unit and generate the comparative information.
In this cooking management system, the processing unit may determine whether the internal temperature of the food to be cooked or the comparative food to be cooked has reached the reference temperature.
In this cooking management system, the processing unit may determine whether a predetermined heating time has elapsed.
The cooking management system may further include an information presentation unit that presents presentation information including either the acoustic information or the internal temperature.

In order to achieve the above object, according to one aspect of the program of the present invention, it is a program for realizing in a computer, and is related to a function of acquiring acoustic information emitted by a cooked object to be heated and an internal temperature. The computer is provided with a function of estimating the internal temperature of the object to be cooked by comparing the comparative information obtained with the acoustic information.
In this program, the computer may have a function of acquiring acoustic information emitted by a comparatively cooked object to be heated and generating the comparative information.
In this program, the computer may realize a function of generating the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature.
In this program, the computer may be provided with a function of determining whether the internal temperature of the object to be cooked or the comparative object to be cooked has reached a reference temperature.
In this program, the computer may be provided with a function of determining whether a predetermined heating time has elapsed.
In this program, the computer may further have a function of generating presentation information including either the acoustic information or the internal temperature.

In order to achieve the above object, according to one aspect of the device of the present invention, the heating unit for heating the object to be cooked, the sound collector for acquiring the acoustic information emitted by the object to be cooked, and the internal temperature are related. It includes a processing unit that estimates the internal temperature of the object to be cooked by comparing the comparative information with the acoustic information.
In this device, the processing unit may acquire the acoustic information emitted by the comparative cooked object heated by the heating unit and generate the comparative information.
In this device, the processing unit may generate the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature.
In this device, the processing unit may determine whether the internal temperature of the cooked food or the comparative cooked food has reached the reference temperature.
In this device, the processing unit may determine whether a predetermined heating time has elapsed.
The device may further include an information presentation unit that presents presentation information including either the acoustic information or the internal temperature.

According to the present invention, any of the following effects can be obtained.
(1) It is possible to acquire the acoustic information emitted by the object to be cooked during heating, compare this acoustic information with the comparative information related to the internal temperature, and determine the internal temperature of the object to be cooked.
(2) Based on the acoustic information, the internal temperature can be determined without contacting the object to be cooked, and deterioration of the quality of the object to be cooked during cooking can be prevented.
(3) It is possible to make a quality judgment based on whether the internal temperature has reached the reference temperature based on the acoustic information generated by the food to be cooked, and it is possible to speed up the judgment and enhance the safety of the food to be cooked.
(4) The human load required to measure the internal temperature of the food to be cooked can be reduced.

It is a flowchart which shows the cooking management process which concerns on 1st Embodiment. It is a figure which shows an example of a cooking information file. It is a figure which shows an example of the comparison information file. It is a flowchart which shows the generation process of comparison information. A is a diagram showing heating of the comparative cooked object, measurement of the heating time, and acquisition of acoustic information, and B is a diagram showing the measurement of the internal temperature of the comparative cooked object. It is a figure which shows the acoustic information of the cooked object or the comparative cooked object, A is the amplitude, B is the tone color (frequency), and C is the change of the average value of the amplitude. A is a diagram showing the transition of the internal temperature of the food to be cooked, B is the comparison information, C is the comparison, and D is the detected vibration. It is a figure which shows the determination of the internal temperature from the acoustic information. It is a figure which shows the cooking management system which concerns on the 2nd Embodiment. It is a figure which shows the hardware of a control part. It is a figure which shows the cooking management information file. It is a figure which shows the creation sequence of comparison information. It is a figure which shows the determination sequence of the internal temperature. It is a figure which shows the information presentation. It is a figure which shows the cooking apparatus which concerns on 3rd Embodiment.

[First Embodiment]
FIG. 1 shows a cooking management process according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such a process.
In this cooking management step, identification of the object F to be cooked (S101), start of heating (S102), start of measurement of heating time (S103), acquisition of acoustic information (S104), storage of acoustic information (S105), acoustics Comparison of information and comparison information (S106), determination of internal temperature (S107), comparison of internal temperature and reference temperature (S108), determination of heating time (S109), end of heating (S110), information presentation (S111) included.
Identification of the object to be cooked (S101): The object to be cooked F is specified as an object to be cooked.
Start of heating (S102): Heating is started in the cooking unit 24 (A in FIG. 5) which is a heating means. The cooking unit 24 may be a cooking device such as a steam convection oven.
Start of measurement of heating time (S103): The heating time of the object F to be cooked is measured from the start time to the end time of heating.

Acquisition of acoustic information (S104): For example, the sound collector 26 (A in FIG. 5) acquires the acoustic information emitted by the object F to be cooked during heating. To acquire this acoustic information, an acoustic signal may be detected by using a sound collecting microphone in the sound collector 26.
Storage of acoustic information (S105): The acoustic information acquired by the sound collector 26 is stored in the cooking information file 2 (FIG. 2). This acoustic information is acquired at regular time intervals or continuously and stored in relation to the heating time.
Comparison of acoustic information and comparative information (S106): The acoustic information emitted by the object F to be cooked and the comparative information are compared. For this comparison, the comparison information stored in the comparison information file 14 is used. The comparison information file 14 stores comparative information related to the internal temperature, that is, acoustic information of the comparative cooked matter Fr.
Judgment of internal temperature (S107): The acoustic information of the food to be cooked F and the comparison information are compared, and if the acoustic information of the food to be cooked F matches or substantially matches the comparison information of the food to be cooked Fr, the comparison information is used. The internal temperature of the corresponding comparative object to be cooked Fr is determined to be the internal temperature of the object to be cooked F.

Comparison of internal temperature and reference temperature (S108): By this comparison, it is determined whether the internal temperature of the object to be cooked F has reached the reference temperature set for the object to be cooked F or higher. If the internal temperature is lower than the reference temperature (NO in S108), the heating of the object F to be cooked is continued until the reference temperature is reached.
Determining the heating time (S109): In this embodiment, as an example, the elapse of the heating time is determined. It is determined whether the heating time of the object F to be cooked has reached the heating time set for the object F to be cooked or longer. If the heating time is less than the heating time set for the object F to be cooked (NO in S109), the heating of the object F to be cooked is continued until the set heating time is reached.
End of heating (S110): When the internal temperature of the object to be cooked F reaches the reference temperature and the set heating time has elapsed, the heating is terminated.
Information presentation (S111): Regarding cooking of the object F to be cooked, presentation information including acoustic information of the object F to be cooked, internal temperature, determination result, and the like is presented. This information may be presented, for example, on the screen display of the information presenting unit 44 (FIG. 9).

<Cooking information file 2>
FIG. 2 shows an example of the cooking information file 2. This cooking information file 2 stores heating information for each cooking object F.
The cooking information file 2 includes a food object section 4, a heating time section 6, an acoustic information section 8, an internal temperature section 10, and a determination information section 12. Information such as the name and composition of the object to be cooked F is stored in the object to be cooked unit 4 as attribute information of the object to be cooked F to be specified. The heating time unit 6 stores the times t01, t02, t03, t04, ... From the start of heating to the end of heating of the object F to be cooked.

For example, the acoustic information unit 8 stores acoustic information acquired from the object F to be cooked during heating. The acoustic information unit 8 is provided with a tone color (frequency) unit 8-1 and an amplitude unit 8-2. The timbre portion 8-1 stores the timbre of the acoustic information, that is, the frequency, and for example, a typical frequency of the acoustic may be stored. The amplitude information of the acoustic information is stored in the amplitude unit 8-2. The amplitude unit 8-2 is provided with an instantaneous value unit 8-21, a maximum value unit 8-22, and an average value unit 8-23. For example, the instantaneous value information of the amplitude at the time of detection is stored in the instantaneous value unit 8-21. The maximum value unit 8-22 stores the maximum value information for each predetermined time interval. The average value unit 8-23 stores the average value information for each predetermined time interval.
The internal temperature unit 10 stores the internal temperature determined by comparison with the comparison information. The numerical values in the figure are examples, and the internal temperature is not limited to the related numerical values. The determination information unit 12 stores, for example, determination information including whether the internal temperature has reached the reference temperature.

<Comparison information file 14>
FIG. 3 shows an example of the comparison information file 14. The comparison information is stored in the comparison information file 14. This comparative information is acoustic information of the comparative cooked food Fr for determining the internal temperature of the cooked food F, and more specifically, includes temperature scale information corresponding to the acoustic information and the internal temperature.
The comparison information file 14 includes a comparison object unit 16, a heating time unit 18, a comparison acoustic unit 20, and an internal temperature unit 22. The comparative cooked object 16 has information on the cooked object F for determining the internal temperature and the comparative cooked food Fr having the same attribute, that is, the name and composition of the comparative cooked food Fr as in the cooked food F. Information such as is stored.

The heating time unit 18 stores time information tr1, tr2, ..., TrX indicating the heating time of the comparative cooked object Fr. The comparative acoustic unit 20 and the internal temperature 22 are examples of the comparative information unit, and exemplify the temperature scale information unit in which the acoustic information and the internal temperature correspond to each other. The comparative sound unit 20 stores information including the comparative sound obtained from the comparative cooked object Fr. The comparative sound unit 20 is provided with a timbre (frequency) unit 20-1 and an amplitude unit 20-2. The timbre unit 20-1 stores frequency information including a specific timbre (frequency) as comparative information. Amplitude information including a specific amplitude or a specific amplitude is stored in the amplitude unit 20-2 as comparative information. The amplitude unit 20-2 is provided with an instantaneous value unit 20-21, a maximum value unit 20-22, and an average value unit 20-23. Continuous instantaneous value information is stored as comparison information in the instantaneous value unit 20-21. The maximum value unit 20-22 stores the maximum value information for each predetermined time interval as comparison information. The average value unit 20-23 stores the average value information for each predetermined time interval as comparison information.

<Formation of comparative information>
This comparative information is information used for determining the internal temperature from the acoustic information acquired from the object F to be cooked. This comparative information is acoustic information when a comparative cooked object Fr having the same attributes as the cooked food F is specified and heated by the same heating means.
FIG. 4 shows an example of the process of forming the comparative information. In the process of forming the comparative information, the comparative cooking Fr is specified (S201), the heating is started (S202), the heating time is measured (S203), the acoustic information is acquired and the internal temperature is measured (S204), and the heating is performed. Includes time, acoustic information and internal temperature storage (S205), heating time monitoring (S206), heating termination (S207), creation of comparison information file 14 (S208), and information presentation (S209).
Identification of the comparative cooked food Fr (S201): The comparative cooked food Fr selects the cooked food F having the same attributes as the cooked food F whose internal temperature is to be determined.
Start of heating (S202): Since the heating conditions of the comparative object Fr are the same as the heating conditions of the object F, the cooking unit 24 (FIG. 5) for cooking the object F is selected. The comparative cooked object Fr is put into the cooking unit 24, and heating is started.
Start of measurement of heating time (S203): The heating time of the comparative cooked matter Fr is measured from the start time to the end time of heating.

Acquisition of acoustic information and measurement of internal temperature (S204): Acquire acoustic information and measure internal temperature at predetermined time intervals for the comparative cooked matter Fr during heating. A sound collector 26 (A in FIG. 5) is used to acquire acoustic information. At the same time as the acquisition of this acoustic information, the internal temperature of the comparative cooked object Fr is detected by the electronic thermometer 36 (B in FIG. 5). Thereby, the heating time, the internal temperature and the acoustic information of the comparative cooked matter Fr are related.
Storage of heating time, acoustic information and internal temperature (S205): The acoustic information, internal temperature and heating time of the comparative cooked matter Fr are stored in the storage unit 48 (FIG. 10) in relation to each other.

Monitoring of heating time (S206): For the comparative cooked matter Fr, the heating time is monitored, and the time information tr1, tr2, ... Representing the heating time is used for acquiring acoustic information and measuring the internal temperature.
End of heating (S207): When a predetermined heating time has elapsed, the heating of the comparative cooked object Fr is terminated.
Creation of comparison information file 14 (S208): Creation of the comparison information file 14 is an example of a process of generating comparison information. For the comparison information, the comparison information file 14 is created or the comparison information file 14 is updated. The creation of the comparison information file 14 includes the creation of temperature scale information in which the acoustic information and the internal temperature are associated with each other.
Information presentation (S209): In this information presentation, presentation information including the comparison cooked food Fr and the comparison information file 14 is created and presented on the screen of the information presentation unit 44.

<Comparison heating of cooked food Fr, acquisition of acoustic information and measurement of internal temperature>
As shown in A of FIG. 5, the comparative cooked food Fr is heated by using the same cooking unit 24 as the cooking means of the cooked food F. The sound collector 26 is used to acquire the acoustic information of the comparative cooked object Fr. In this case, the comparative cooked food Fr is housed in the hotel pan 28 and loaded in the cooker 30 in the same manner as the heating of the cooked food F. The heating unit 32 is driven to heat the comparative cooked object Fr in the cooking chamber 30. The heating time is measured by the timer 34 from the start of heating.
The acoustic information of the comparative cooked object Fr is acquired by using a sound collecting microphone in the sound collector 26. This acoustic information can be acquired in relation to the heating time measured by the timer 34.
As shown in FIG. 5B, an electronic thermometer 36 is used to detect the internal temperature of the comparative cooked object Fr, and the tip of the contact 38 thereof is inserted into the comparative cooked object Fr, and the electronic thermometer is inserted. Read the measured value of 36.

<Acoustic information of cooked food F or comparative cooked food Fr>
In FIG. 6, A shows the transition of acoustic information with the horizontal axis representing time t and the vertical axis representing the amplitude level. This acoustic information is generated from the cooked object F being heated or the comparative cooked object Fr. This acoustic information includes at least acoustic elements such as timbre (frequency), instantaneous value of amplitude, and maximum value.
In FIG. 6, B shows the transition of the timbre with the horizontal axis representing time t and the vertical axis representing frequency change. The timbre changes with the transition of heating time.
C in FIG. 6 shows the transition of the amplitude with the horizontal axis as the time t and the vertical axis as the average value level of the amplitude. The average value of the amplitude changes over time.

<Judgment of internal temperature by comparing acoustic information and comparison information>
As shown in FIG. 7A, the expected internal temperature of the object F to be cooked rises, for example, in a parabolic manner with the passage of the heating time.
As shown in B of FIG. 7, the comparative information is acoustic information acquired from the comparative cooked matter Fr. In this case, the comparison information includes time point nt: acoustic signal mn, time point nt-1: acoustic signal mn-1, time point nt-2: acoustic signal mn-2, and so on.
The acoustic information of the object F to be cooked includes time point nt: acoustic signal Sn, time point nt-1: acoustic signal Sn-1, time point nt-2: acoustic signal Sn-2, and so on.
At the time point tn-2, the acoustic signal Sn-2 (D in FIG. 7) and the acoustic signal mn-2 are compared (C in FIG. 7), and if they match or almost match, the internal temperature = Tn-2 (Tn-2). It can be determined that A) in FIG.
At the time point tn-1, the acoustic signal Sn-1 (D in FIG. 7) and the acoustic signal mn-1 are compared (C in FIG. 7), and if they match or almost match, the internal temperature = Tn-1 ( It can be determined as A) in FIG.
Further, at the time point tn, the acoustic signal Sn (D in FIG. 7) and the acoustic signal mn are compared (C in FIG. 7), and if they match or almost match, the internal temperature = Tn (A in FIG. 7). Can be judged.

<Determination of internal temperature by comparing acoustic information and comparison information (comparison information file 14)>
As shown in FIG. 8, the determination of the internal temperature of the object F to be cooked during heating is performed by comparing the acoustic information and the comparison information (comparison information file 14) (S301). In this comparison (S301), the amplitudes are compared (S3011), then the timbres (frequency) of the acoustics are compared (S3012), and the internal temperature is determined based on these matches (S302). As a result of this determination, the internal temperature in the comparison information file 14 is determined as the internal temperature of the object F to be cooked.
Whether or not the determined internal temperature is the reference temperature may be determined by the above-mentioned process (S108 in FIG. 1), and the heating time may be determined by the above-mentioned process (S109 in FIG. 1).

<Effect of the first embodiment>
According to this first embodiment, any of the following effects can be obtained.
(1) Comparison of the same attributes as the cooked object F If acoustic information is acquired in advance from the cooked food Fr in relation to the internal temperature as comparative information, the acoustic information of the cooked food F will be obtained as the internal temperature rises. Therefore, the internal temperature of the object to be cooked F can be determined by comparing this acoustic information with the comparison information.
(2) The internal temperature can be determined without contacting the object to be cooked F.
(3) If it is determined whether the internal temperature of the object F to be cooked is equal to or higher than the reference temperature, the cooking safety of the object F to be cooked can be enhanced.

[Second Embodiment]
FIG. 9 shows a cooking management system according to a second embodiment of the present invention. The configuration shown in FIG. 9 is an example, and the present invention is not limited to such a configuration.
The cooking management system 40 can realize the above-mentioned cooking management method by information processing by a computer.
As shown in FIG. 9, the cooking management system 40 includes a cooking unit 24, a sound collector 26, an electronic thermometer 36, a timer 34, a control unit 42, and an information presentation unit 44.
The cooking unit 24 is a cooking device such as a steam convection oven including a heating unit which is an example of a heating means for the object to be cooked F or the comparative object to be cooked Fr. The cooking unit 24 is provided with a cooking chamber 30 and a heating unit 32 for cooking the object to be cooked F or the comparative object to be cooked Fr.

The sound collector 26 acquires acoustic information from the cooked object F or the comparative cooked object Fr by heating, converts the sound into an electric signal, and outputs the sound. The electronic thermometer 36 is a means for detecting the internal temperature of the comparative cooked object Fr, and converts the temperature into an electric signal and outputs the temperature. The timer 34 is used for measuring the heating time.
The control unit 42 is an example of a management device for realizing cooking management, and is composed of a computer having a communication function to perform information processing for cooking management and control of a heating unit 32 and the like. The information presentation unit 44 presents the information presentation signal generated by the control unit 42 as an image.
In this embodiment, a functional unit including a control unit 42 and an information presentation unit 44 is configured as a cooking management device.

<Hardware of control unit 42>
FIG. 10 shows the hardware of the control unit 42. In FIG. 10, the same parts as those in FIG. 9 are designated by the same reference numerals.
The control unit 42 includes a processor 46, a storage unit 48, an input / output unit (I / O) 50, an operation input unit 52, and a communication unit 54.
The processor 46 executes an OS (Operating System) in the storage unit 48 and processes information such as a cooking management program.

The information presentation unit 44 is composed of, for example, an LCD (Liquid Crystal Display), and is controlled by the processor 46 to provide presentation information including, for example, attribute information, acoustic information, comparison information, determination information, and the like of the object F to be cooked. To present.
The storage unit 48 includes storage elements such as ROM (Read-Only Memory) and RAM (Random-Access Memory), stores various programs such as an OS and a cooking management program, and cook information file 2 (FIG. 2). The comparison information file 14 (FIG. 3), the cooking management information file 56 (FIG. 11), and the like are stored.

The I / O 50 is used for inputting information, extracting information, and the like under the control of the processor 46. The operation input unit 52 includes a keyboard, a barcode reader, a mouse, an information terminal connected to the I / O 50, and a touch panel used for information input. The touch panel may be installed on the display screen of the information presentation unit 44. Under the control of the processor 46, the communication unit 54 exchanges information with a management center, a personal digital assistant, or the like via a wireless connection or a wired connection.

<Information processing of control unit 42>
For information processing of the control unit 42, a) identification of the object to be cooked F and comparison object Fr, b) acquisition of temperature information, c) acquisition of acoustic information, d) acquisition of heating time, e) cooking information file. 2 (FIG. 2) creation, f) comparison information file 14 (FIG. 3) creation, g) cooking management information file 56 (FIG. 11) creation, h) determination of internal temperature of object F to be cooked, i) presentation Information generation, j) information presentation, etc. are included.

<Cooking management information file 56>
FIG. 11 shows an example of the cooking management information file 56. The cooking management information file 56 is created for determining the internal temperature, determining the quality of heating, presenting information, and the like when the object F to be cooked is heated.
The cooking management information file 56 includes a food to be cooked part 58, a heating time part 60, an acoustic information part 62, an internal temperature part 64, a reference temperature part 66, and a determination information part 68. The attribute information of the specified object F to be cooked is stored in the object to be cooked part 58. The heating time unit 60 stores the time from the start of heating to the end of heating of the object F to be cooked.

The acoustic information unit 62 stores, for example, acoustic information acquired from the object F to be cooked during heating. The timbre (frequency) of the sound is stored in the timbre unit 62-1. For example, a typical frequency of the timbre is stored. Amplitude information of acoustics is stored in the amplitude unit 62-2. For example, the instantaneous value information of the amplitude at the time of detection is stored in the instantaneous value unit 62-21. The maximum value unit 62-22 stores the maximum value information for each predetermined time interval. The average value unit 62-23 stores the average value information for each predetermined time interval.
The internal temperature unit 64 stores the internal temperature of the object to be cooked F determined by comparison with the comparison information. The numbers in the column are examples. The reference temperature of the object to be cooked F is stored in the reference temperature section 66. The determination information unit 68 stores, for example, determination information such as "OK" and "NO" indicating whether the internal temperature has reached the reference temperature.

<Comparison information creation sequence>
FIG. 12 shows a sequence for creating comparative information. This comparative information is created using the cooking management system 40.
The control unit 42 identifies the comparative cooked object Fr having the same attributes as the cooked food F (S401). This comparative cooked matter Fr is loaded into the cooking unit 24. The control unit 42 instructs the cooking unit 24 to heat and also instructs the timer 34 to start timing (S402). As a result, the cooking unit 24 starts heating by the heating unit 32 (S403), and the timer 34 starts timing the heating time (S404). The sound collector 26 acquires acoustic information from the comparative cooked object Fr being heated (S405). Further, the internal temperature of the comparative cooked object Fr is detected by using the electronic thermometer 36 (S406).

The control unit 42 acquires the heating time from the timer 34 (S407), acquires the heating temperature from the electronic thermometer 36 (S408), and acquires the acoustic information collected by the sound collector 26 (S409).
When the internal temperature of the comparative object to be cooked Fr reaches, for example, the reference temperature, the control unit 42 instructs the cooking unit 24 to end heating (S410), and instructs the timer 34 to end timing (S411). ). In response to this, the cooking unit 24 ends heating (S412), and the timer 34 ends timing (S413).
Then, the control unit 42 generates comparison information (S414), creates or updates the comparison information file 14, and ends this process.

<Sequence for determining the internal temperature of the object to be cooked F>
FIG. 13 shows a determination sequence of the internal temperature of the object F to be cooked. The control unit 42 identifies the object to be cooked F (S501) and acquires comparative information used for determining the object to be cooked F (S502). The object to be cooked F is loaded into the cooking unit 24. The control unit 42 instructs the cooking unit 24 to heat and also instructs the timer 34 to start timing (S503). As a result, the cooking unit 24 starts heating by the heating unit 32 (S504), and the timer 34 starts timing the heating time (S505). The sound collector 26 acquires acoustic information emitted from the object F to be cooked during heating (S506).

The control unit 42 acquires the heating time from the timer 34 (S507) and acquires the acoustic information from the sound collector 26 (S508).
The control unit 42 determines the internal temperature of the object to be cooked F by comparing with the comparison information (S509). Since the details of this determination process have already been described, the detailed description thereof will be omitted. If the internal temperature has reached the reference temperature Tref, the heating time is determined (S510). If the heating time has reached a predetermined time, the cooking unit 24 is instructed to end heating, and the timer 34 is instructed to end timing (S511). In response to this, the cooking unit 24 ends heating (S512), and the timer 34 ends timing (S513).
Then, the control unit 42 creates or updates the cooking management information file 56, ends this process, and presents the information (S514).

<Presentation of information>
FIG. 14 shows an information presentation screen 70 regarding cooking of the object F to be cooked. This information presentation is executed by the information presentation unit 44 under the control of the processor 46.
The information presentation screen 70 includes information presentation such as a file information presentation unit 72 and a cooked food information presentation unit 74. The storage information of the cooking management information file 56 is presented to the file information presentation unit 72. The cooked food information presenting unit 74 includes a cooked food unit 76, a comparative cooked food unit 78, a reference temperature unit 80, an arrival time unit 82, and a determination information unit 84. The attribute information of the object to be cooked F for which the internal temperature is determined is displayed on the object to be cooked part 76. The comparative cooked matter section 78 displays the comparative cooked food Fr having the same attributes as the cooked food F, that is, the attribute information of the comparative cooked food Fr related to the comparative information. The reference temperature of cooking is displayed on the reference temperature section 80. The arrival time unit 82 displays time information from the start of heating to the arrival of the reference temperature. The determination information unit 84 displays pass / fail information on whether or not the heating temperature of the object F to be cooked has reached the reference temperature.

<Effect of the second embodiment>
According to this second embodiment, any of the following effects can be obtained.
(1) The cooking management method described above can be realized by information processing using a computer by the cooking management system 40.
(2) The common cooking management system 40 can realize the creation of comparison information by measuring the internal temperature of the comparative object Fr and the determination process of the internal temperature of the object F, and the internal temperature can be determined with high reliability. be able to.
(3) Comparison of the same attribute before cooking of the object F Since the comparison information can be acquired for the object Fr to be cooked, the accuracy of determining the internal temperature can be improved.
(4) It is possible to provide highly safe cooked food.

[Third Embodiment]
FIG. 15 shows the cooking equipment according to the third embodiment. In FIG. 15, the same parts as those in FIGS. 9 and 10 are designated by the same reference numerals.
The cooking device 86 is an example of a device, and the cooking device 86 is equipped with, for example, a cooking management system 40 including a cooking unit 24 in the same device housing 88. The cooking unit 24 is controlled by the control unit 42, realizes the cooking management method, the cooking management system, and the program of the present invention, and performs integrated control of cooking and its management.
Since the configuration and function of the control unit 42 in the cooking device 86 are described in the second embodiment, the description thereof will be omitted.

<Effect of the third embodiment>
According to this third embodiment, any of the following effects can be obtained.
(1) According to this embodiment, in the cooking apparatus 86, the above-mentioned cooking management method of the object to be cooked F can be realized by information processing by a computer.
(2) According to this cooking device 86, the cooking management system and the cooking management program provide the same effects as those in the first embodiment.
(3) The safety of the object F to be cooked in the cooking device 86 can be enhanced.

[Other Embodiments]
(1) In the above embodiment, the sound collector 26 is illustrated as a means for acquiring acoustic information from the cooked object F or the comparative cooked object Fr, but the sound collector 26 is provided with a sound collecting microphone in a specific frequency range. It may be used and configured to acquire a specific tone from the object to be cooked F or the comparative object to be cooked Fr.
(2) In the above embodiment, the control unit 42 may be provided with a filter function for selecting acoustic information for specifying the reference temperature from the cooked object F or the comparative cooked object Fr.
(3) In the above embodiment, a reference temperature is set with respect to the internal temperature of the object to be cooked F, and it is determined whether or not the internal temperature has reached this reference temperature. However, the internal temperature of the comparative object to be cooked Fr is determined. A reference temperature may be set for, and it may be determined whether or not the internal temperature has reached this reference temperature.
(4) In the second embodiment, the timer 34 (FIG. 9) is installed outside the control unit 42, but the timer 34 may be realized by a computer constituting the control unit 42.

As described above, the most preferable embodiment of the present invention has been described. The present invention is not limited to the above description. Various modifications and modifications can be made by those skilled in the art based on the gist of the invention described in the claims or disclosed in the form for carrying out the invention. Needless to say, such modifications and modifications are included in the scope of the present invention.

According to the present invention, the internal temperature of the food to be cooked can be determined by acoustic information using the comparison information obtained from the comparative food having the same attributes as the food to be cooked, and the internal temperature of the food to be cooked can be quickly measured. The reliability can be increased.

2 Cooking information file 4 Cooking information part 6 Heating time part 8 Acoustic information part 8-1 Tone part 8-2 Amplitude part 8-21 Instantaneous value part 8-22 Maximum value part 8-23 Average value part 10 Internal temperature part 12 Judgment information part 14 Comparison information file 16 Comparison food part 18 Heating time part 20 Comparison sound part 20-1 Tone part 20-2 Amplitude part 20-21 Instantaneous value part 20-22 Maximum value part 20-23 Average value part 22 Internal temperature unit 24 Cooking unit 26 Sound collector 28 Hotel pan 30 Cooking room 32 Heating unit 34 Timer 36 Electronic thermometer 38 Contact 40 Cooking management system 42 Control unit 44 Information presentation unit 46 Processor 48 Storage unit 50 Input / output unit (I) / O)
52 Operation input section 54 Communication section 56 Cooking management information file 58 Cooking section 60 Heating time section 62 Acoustic information section 62-1 Tone section 62-2 Amplitude section 62-21 Instantaneous value section 62-22 Maximum value section 62-23 Average value part 64 Internal temperature part 66 Reference temperature part 68 Judgment information part 70 Information presentation screen 72 File information presentation part 74 Cooked food information presentation part 76 Cooked food part 78 Comparative cooked food part 80 Reference temperature part 82 Arrival time part 84 Judgment information unit 86 Cooking equipment 88 Equipment housing

Claims (24)

The process of heating the food to be cooked
The process of acquiring the acoustic information emitted by the food to be cooked and
A step of comparing the comparative information related to the internal temperature with the acoustic information to determine the internal temperature of the food to be cooked, and
A cooking management method characterized by including. Comparison The process of heating the food to be cooked
The process of acquiring the acoustic information emitted by the comparative cooked food and generating the comparative information, and
The cooking management method according to claim 1, wherein the cooking management method comprises. The cooking management method according to claim 1 or 2, further comprising a step of generating the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature. The cooking management method according to any one of claims 1 to 3, further comprising a step of determining whether the internal temperature of the food to be cooked or the comparative food to be cooked has reached a reference temperature. .. The cooking management method according to any one of claims 1 to 4, further comprising a step of determining whether a predetermined heating time has elapsed. The cooking management method according to any one of claims 1 to 5, further comprising a step of presenting presentation information including any of the acoustic information or the internal temperature. A heating part that heats the food to be cooked,
A sound collector that acquires acoustic information emitted by the food to be cooked, and
A processing unit that compares the comparative information related to the internal temperature with the acoustic information to determine the internal temperature of the object to be cooked.
A cooking management system characterized by including. The cooking management system according to claim 7, wherein the processing unit acquires acoustic information generated by a comparative cooked object heated by the heating unit and generates the comparative information. The cooking management system according to claim 7 or 8, wherein the processing unit generates the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature. The cooking according to any one of claims 7 to 9, wherein the processing unit determines whether the internal temperature of the food to be cooked or the comparative food to be cooked has reached a reference temperature. Management system. The cooking management system according to any one of claims 7 to 10, wherein the processing unit determines whether a predetermined heating time has elapsed. The cooking management system according to any one of claims 7 to 11, further comprising an information presenting unit that presents presentation information including either the acoustic information or the internal temperature. It is a program to be realized on a computer
The function to acquire the acoustic information emitted by the cooked food to be heated, and
A function to estimate the internal temperature of the food to be cooked by comparing the comparative information related to the internal temperature with the acoustic information, and
A program for realizing the above-mentioned computer. The program according to claim 13, wherein the computer realizes a function of acquiring acoustic information emitted by a comparative cooked object to be heated and generating the comparative information. The program according to claim 13 or 14, for realizing the function of generating the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature in the computer. The program according to any one of claims 13 to 15, for realizing the function of determining whether the internal temperature of the cooked food or the comparative cooked food has reached the reference temperature in the computer. The program according to any one of claims 13 to 16, for realizing the function of determining whether a predetermined heating time has elapsed in the computer. Further, the program according to any one of claims 13 to 17, for realizing the function of generating presentation information including either the acoustic information or the internal temperature in the computer. A heating part that heats the food to be cooked,
A sound collector that acquires acoustic information emitted by the food to be cooked, and
A processing unit that estimates the internal temperature of the food to be cooked by comparing the comparative information related to the internal temperature with the acoustic information.
A device characterized by including. The device according to claim 19, wherein the processing unit acquires acoustic information generated by a comparative cooked object heated by the heating unit and generates the comparative information. The device according to claim 19 or 20, wherein the processing unit includes a step of generating the comparison information including the temperature scale information corresponding to the acoustic information and the internal temperature. The device according to any one of claims 19 to 21, wherein the processing unit determines whether the internal temperature of the food to be cooked or the comparative food to be cooked has reached a reference temperature. .. The device according to any one of claims 19 to 22, wherein the processing unit determines whether or not a predetermined heating time has elapsed. The device according to any one of claims 19 to 23, further comprising an information presenting unit that presents presentation information including either the acoustic information or the internal temperature.

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