JP2020169865A - Method, system, program, and device for estimating temperature - Google Patents

Abstract

To allow for estimating internal temperature of an object, such as Yakitori, being cooked from transition of surface temperature without being affected by the shape of the object to manage temperature of the object being cooked.SOLUTION: A temperature estimation method is provided, comprising acquiring changes in a surface temperature Ts of an object F being cooked over time after stopping heating, and estimating an internal temperature Ti of the object F being cooked from the change in the surface temperature over time. The acquisition of changes in the surface temperature Ts over time comprises steps of suppressing heat radiation from the object being cooked after stopping heating, and measuring the surface temperature during a period the object is left after stopping heating.SELECTED DRAWING: Figure 1

Description

The present invention relates to a technique for estimating the internal temperature of an object to be cooked, such as yakitori, after cooking.

In terms of health and hygiene, temperature control of the food to be cooked is indispensable, and a core thermometer or the like is used as a means for detecting the internal temperature thereof. The core temperature gauge measures the core temperature by inserting a temperature detection unit into the object to be cooked.
Regarding the temperature measurement of the object to be cooked, it is known to estimate the core temperature 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 facilities that provide school meals such as schools and hospitals, HACCP (Hazard Analysis and Critical Control Point) is used as a hygiene control method to prevent the onset of food poisoning and contamination of foreign substances in the cooking process. It is widespread. This HACCP is obliged to perform strict process control in each process of food production, measure the temperature of the food to be cooked, and record the measurement information. It is desirable that such hygiene management efforts for cooked foods be extended to restaurants and the like.

The foods to be cooked at restaurants include various things such as hamburger steak, meatballs, dumplings and other crushed meat, and yakitori using shredded meat. In the case of a food to be cooked, in which germs may adhere to the inside during pre-cooking processing, it is necessary to heat not only the surface portion that is easily heated by cooking by heating but also the inside to the extent that the inside is sufficiently sterilized.
However, in a food to be cooked such as yakitori by a cooking method by direct flame heating, there may be a case where the inside is not sufficiently heated even if the surface temperature is raised.
For such cooked foods, operations such as inserting a thermometer into cooked meat impair the quality of the cooked food, and even if the surface temperature rises, the internal temperature does not rise to the temperature at which it is sterilized. In some cases, there is a problem that the heat sterilization of the food to be cooked becomes insufficient.

The inventor has found that the surface temperature of the food to be cooked that has stopped heating changes due to heat transfer from the inside, and the internal temperature of the food to be cooked can be estimated by observing the temperature transition of this surface temperature. Obtained.

Therefore, in view of the above problems and the above findings, an object of the present invention is to estimate the internal temperature from the transition of the surface temperature without being affected by the form of the object to be cooked such as yakitori, and to realize the temperature control of the object to be cooked. There is.

In order to achieve the above object, according to one aspect of the temperature estimation method of the present invention, the time transition of the surface temperature of the object to be cooked that has stopped heating is acquired, and the internal temperature of the object to be cooked is obtained from the time transition of the surface temperature. Includes the step of estimating.
This temperature estimation method may further include a step of suppressing heat dissipation from the object to be cooked after the heating is stopped, and a step of measuring the surface temperature based on the leaving time after the heating is stopped.
In this temperature estimation method, a threshold value is set for a decrease in the surface temperature or the internal temperature according to any or two or more of the type, volume or weight of the food to be cooked, and the quality of heating depends on the temperature of the food to be cooked. May include a step of determining.
In this temperature estimation method, an information presentation step is further included, and in the step, the food to be cooked is
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature,
e) One or more of the judgment information may be presented.

In order to achieve the above object, according to one aspect of the temperature estimation system of the present invention, the time transition of the surface temperature of the object to be cooked that has stopped heating is acquired, and the internal temperature of the object to be cooked is obtained from the time transition of the surface temperature. It is provided with a temperature estimation unit for estimating.
The temperature estimation system may further include a heat dissipation suppressing unit that suppresses heat dissipation from the object to be cooked after the heating is stopped, and a temperature measuring unit that measures the surface temperature by the leaving time after the heating is stopped.
In this temperature estimation system, a threshold value is set for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume or weight of the food to be cooked, and the quality of heating depends on the temperature of the food to be cooked. It may be provided with a quality determination unit for determining.
In this temperature estimation system, a heating unit for heating the object to be cooked may be further included.
In this temperature estimation system, an information presentation unit is further provided, and the information presentation unit is of the food to be cooked.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature e) Any or two or more of the judgment information may be presented.

In order to achieve the above object, according to one aspect of the program of the present invention, it is a program to be realized by a computer, and the time transition of the surface temperature of the food to be cooked which has been stopped is acquired, and the surface temperature of the surface temperature is obtained. The computer is provided with a function of estimating the internal temperature of the object to be cooked over time.
In this program, a threshold value is set for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume or weight of the food to be cooked, and the quality of heating is judged by the temperature of the food to be cooked. The function to be performed may be realized in the computer.
In this program, the information presentation section also includes the food to be cooked.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature,
e) The computer may be provided with a function of presenting one or more of the determination information.

In order to achieve the above object, according to one aspect of the apparatus of the present invention, the time transition of the surface temperature of the food to be cooked that has stopped heating is acquired, and the internal temperature of the food to be cooked is estimated from the time transition of the surface temperature. Includes a temperature estimation unit.
The device may further include a heat dissipation suppressing unit that suppresses heat dissipation from the object to be cooked after the heating is stopped, and a temperature measuring unit that measures the surface temperature by the leaving time after the heating is stopped.
In this device, a threshold value is set for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume or weight of the food to be cooked, and the quality of heating is judged by the temperature of the food to be cooked. It may be provided with a pass / fail judgment unit.
The device may include a heating section that heats the object to be cooked.
In this device, an information presentation unit is further provided, and the information presentation unit is a food to be cooked.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature,
e) One or more of the judgment information may be presented.

According to the present invention, any of the following effects can be obtained.
(1) The internal temperature of the object to be cooked, such as yakitori after cooking, can be estimated, and the temperature of the object to be cooked can be controlled.
(2) It is possible to prevent deterioration of the food to be cooked due to contact due to temperature estimation, and to control the temperature such as the quality of heating of the food to be cooked.
(3) If a threshold value is set for the decrease in the surface temperature or the internal temperature of the object to be cooked, the quality of heating can be judged non-contactly based on the surface temperature of the object to be cooked, and the safety of the object to be cooked can be improved. ..

It is a flowchart which shows the temperature estimation process which concerns on 1st Embodiment. It is a figure which shows the cooked matter F which is in a thermal unbalance state, and the temperature distribution thereof. It is a figure which shows the cooked matter F from the thermal unbalanced state to the balanced state, and the temperature distribution thereof. It is a figure which shows the measuring method of the surface temperature Ts of the object F to be cooked. It is a figure which shows the time transition of the surface temperature Ts of dumplings. It is a figure which shows the temperature estimation system which concerns on the 2nd Embodiment. It is a figure which shows the hardware of a processing apparatus. It is a figure which shows an example of a temperature estimation file. It is a figure which shows an example of information presentation. It is a figure which shows the processing sequence which represents the temperature estimation processing. It is a figure which shows the cooking apparatus which concerns on 3rd Embodiment. A is a diagram showing cooking according to an embodiment, and B is a diagram showing temperature measurement and the measuring device thereof according to the embodiment. A is a diagram showing the surface temperature measurement of the object to be cooked, and B is a diagram showing the internal temperature measurement. It is a measurement value table which shows the time transition of the surface temperature with the boiling time as a parameter. It is a figure which shows the time transition of the surface temperature with the boiling time as a parameter.

[First Embodiment]
FIG. 1 shows a temperature estimation step 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 temperature estimation step, the time transition of the surface temperature Ts is acquired from the cooked object F (A in FIG. 2) during or after cooking, and the internal temperature Ti of the cooked object F is estimated from this time transition. The quality of heating of the object F to be cooked is determined.
In this temperature estimation step, as shown in FIG. 1, cooking of the object F to be cooked (S101), acquisition of the time transition of the surface temperature Ts (S102), estimation of the internal temperature Ti (S103), and determination of the quality of heating (S103). Steps such as S104) and information presentation (S105) are included.

Cooking of the object F to be cooked (S101): In this cooking, the object F to be cooked is heated by the usual cooking method in the object F to be cooked. This heating may be in any form, for example, baking, steaming, simmering, boiling, frying, and the like. Any of combustion heat, electric heat, steam and the like may be used as the heat source.
This cooking is completed after a certain period of time, and the heating is stopped. To stop the heating, the cooked object F may be released from the heated state by releasing the heating of the cooked object F or moving it away from the heat source.

Acquisition of time transition of surface temperature Ts (S102): Acquisition of time transition of surface temperature Ts includes heat dissipation suppression, measurement of surface temperature Ts, and time transition of surface temperature Ts.
Heat dissipation suppression is performed to suppress heat dissipation from the object F to be cooked. Since the internal temperature Ti is estimated from the time transition of the surface temperature Ts of the heated object F, it is preferable that the thermal impulse is large and the object F after the heating is stopped is thermally insulated from the outside. .. That is, in order to improve the measurement accuracy of the surface temperature Ts that changes depending on the internal temperature Ti of the object F to be cooked, it is indispensable to avoid thermal loss due to heat dissipation.
After cooking, heat dissipation from the object F is suppressed by accommodating the object F to be cooked in the heat dissipation suppressing means. As the heat dissipation suppressing means, a space that can avoid heat dissipation or a heat insulating space may be used. When the heat diffusion from the object F to the surroundings becomes large, it is expected that the surface temperature Ts and the internal temperature Ti rapidly decrease even if the inside of the object F is sufficiently cooked. In order to avoid this, the surface temperature Ts of the cooked object F after cooking is measured in a heat-insulated state from the surroundings. As the heat insulating state, it is preferable to take measures such as accommodating the object F to be cooked in a space forming a mirror structure, a base having a sponge or net-like structure, and a closed space to reduce the pressure in the space.

In the measurement of the surface temperature Ts, immediately after cooking, the surface temperature Ts of the object to be cooked F is measured by a thermometer or the like while suppressing heat dissipation of the object to be cooked F. The thermometer used for temperature measurement may be a contact type, but a non-contact type is preferable in order to avoid quality deterioration of the object F to be cooked.
The surface temperature Ts is measured at a fixed time after cooking, the surface temperature Ts is acquired at continuous time, constant or discontinuous time intervals, and the measurement time point and the measured value of the surface temperature Ts are recorded.
The time transition of the surface temperature Ts can be obtained from a plurality of continuous or discontinuous measured values of the surface temperature Ts.

Estimating the internal temperature Ti (S103): In an environment where heat dissipation is suppressed, the surface temperature Ts of the object to be cooked F decreases depending on the thermal transfer when the internal temperature Ti is low. As a result, the internal temperature Ti of the object to be cooked F can be estimated from the time transition of the surface temperature Ts.
Good / bad judgment of heating (S104): The good / bad judgment of heating includes setting a threshold value Tth for temperature decrease and comparing the threshold value Tth and the surface temperature Ts.
Information presentation (S105): In this information presentation, for example, by using an LCD (Liquid Crystal Display) as the information presentation means, for example,
a) Surface temperature Ts,
b) Time transition of surface temperature Ts,
c) Internal temperature Ti,
d) Time information t including the time point of measurement of the surface temperature Ts
e) One or more of the judgment information indicating the quality of heating may be presented.

<Cooking (heating) of the object to be cooked F>
This temperature estimation step includes cooking (S101). Cooking (heating) of the object to be cooked F is a process for creating a thermal imbalance state in the object to be cooked F by temporarily heating the surface of the object to be cooked F. To estimate the internal temperature Ti of the object F to be cooked, it suffices if there is a transition of the surface temperature Ts when the object F returns to the equilibrium state from the thermal imbalance state, that is, the object F to be cooked has stopped heating. The step of cooking (S101) is not indispensable.

<Setting of temperature drop threshold Tth>
For the time transition of the surface temperature Ts, a threshold value Tth is set for the temperature decrease. This threshold value Tth is an example of a reference value for determining the quality of heating. This threshold value Tth may be set according to any or two or more of the type, volume or weight of the food product F to be cooked. That is, since the time transition of the surface temperature Ts of the food to be cooked F varies depending on the type, volume or weight of the food to be cooked F, it depends on any one or more of the type, volume or weight of the food to be cooked F. Set the threshold Tth. The threshold value Tth may automatically recognize the type, volume, or weight of the food product F and shift its value.
The type of the object F to be cooked is, for example, the type of foodstuff. The volume is one of the capacities of the food to be cooked F, and is the size of the food material itself or the food product F processed from the food material. For example, in the case of dumplings, the state of being wrapped in skin may be used as a unit, and in the case of meatballs, the unit may be a molded product. If it is yakitori, the cut meat piece may be used as a unit. In the case of grilled fish, one fish or a cut piece of meat may be used as a unit.

<Comparison of threshold Tth and surface temperature Ts>
With respect to the time transition of the surface temperature Ts, a threshold value Tth is set with respect to the surface temperature Ts, and the quality of heating of the object F to be cooked is determined based on whether or not the surface temperature Ts is equal to or higher than the threshold value Tth.
This determination result indicates the quality of cooking of the object F to be cooked, and the safety of cooking is ensured.

<Relationship between the surface temperature Ts of the object F to be cooked and the internal temperature Ti>
FIG. 2A shows a thermal model of the object F to be cooked. This thermal model is for explaining the relationship between the surface temperature Ts and the internal temperature Ti, and the present invention is not limited to such a model.
This thermal model shows the object to be cooked F in an incompletely heated state as an example of cooking. In the cooked object F, Ts is the surface temperature Ts of the cooked food F, and Ti is the internal temperature Ti of the cooked food F. From the situation of Ts≈Ti before cooking, as a result of the above cooking, the internal temperature Ti is lower than the surface temperature Ts. That is, Ts> Ti.
Such a temperature situation can be expressed as shown in B of FIG. 2 if the horizontal axis represents the distance d from the surface layer of the object to be cooked F to the inside, the vertical axis represents the surface temperature Ts, and the internal temperature Ti. In this object F to be cooked, the surface temperature Ts is high, and the internal temperature Ti has a temperature gradient in which the temperature becomes lower toward the inside of the object F to be cooked. That is, the object F to be cooked is thermally unbalanced between the surface and the inside. In other words, the cooked object F is in a cooking state due to incomplete heating, for example, raw boiling, raw baking, and uneven baking.

FIG. 3A shows a state in which the object to be cooked F is left in the heat blocking space 2. The thermal barrier space 2 is formed of, for example, a heat insulating container 4 which is an example of heat dissipation suppressing means, and is thermally shielded from the outside air. The object F to be cooked contained in the heat insulating container 4 is in a state where heat dissipation is blocked, and a thermal unbalanced state is maintained.
In this situation, heat transfer occurs inside the object to be cooked F during the leaving time of the object to be cooked F, and the thermal imbalance state changes to the equilibrium state.
Such a temperature situation can be expressed as shown in B of FIG. 3 if the horizontal axis represents the distance d from the surface layer to the inner layer of the object F to be cooked, the vertical axis represents the surface temperature Ts, and the internal temperature Ti. Due to heat transfer, the surface temperature Ts decreases, the internal temperature Ti rises, and the state of thermal equilibrium changes, and Ts'≈Ti'.
The object F to be cooked thermally changes from an equilibrium state to an unbalanced state by cooking, and after a standing time, thermally returns to an equilibrium state. The situation due to this heat transfer appears in the time transition of the surface temperature Ts, and the internal temperature Ti can be predicted from this time transition.

<Measurement of surface temperature Ts>
FIG. 4 shows the measurement of the surface temperature Ts of the dumpling 6 which is an example of the object F to be cooked.
The cooked dumplings 6 are housed in the heat insulating container 4 to prevent heat dissipation from the surface.
An electronic thermometer 8 is used for temperature measurement. In the heat insulating container 4, the contact 10 of the electronic thermometer 8 is applied to the surface of the dumpling 6 to be measured, and the surface temperature Ts of the dumpling 6 is measured. The value displayed on the temperature display unit 12 of the electronic thermometer 8 indicates the surface temperature Ts of the dumpling 6.
The surface temperature Ts can be measured at a predetermined time interval in the standing time, for example, by reading the measured value at intervals of 15 seconds, the surface temperature Ts at that time can be measured. By reading this measured value and recording the time at the time of measurement and the value, the time transition of the surface temperature Ts can be obtained.

<Time transition of surface temperature Ts>
In the measurement of the surface temperature Ts of the dumplings 6, for example, the same dumplings 6-1 and 6-2 are prepared, and the boiling time of the dumplings 6-1 is 2 minutes, and the boiling time of the dumplings 6-2 is 5 minutes.
Each dumpling 6-1 and 6-2 is housed in the heat insulating container 4 to prevent heat dissipation from the surface.
The surface temperature Ts of each dumpling 6-1 and 6-2 is a predetermined time interval in the leaving time. For example, if the measured value is read at an interval of 15 seconds and the time at the time of measurement and the value are recorded, the time transition of the surface temperature Ts Ts-1 and Ts-2 can be obtained.

In FIG. 5, the horizontal axis represents the standing time and the measurement time point, and the vertical axis represents the surface temperature Ts, and the time transitions Ts-1 and Ts-2 of the surface temperature Ts of the dumplings 6-1 and 6-2 are shown.
Time transition of dumplings 6-1 (boiled time 2 minutes) Ts-1 showed a rapid and significant temperature drop in 15 seconds immediately after the temperature measurement, and then reached 35 ° C after 3 minutes when the temperature dropped gently. It is declining.
Time transition of dumplings 6-2 (boiled time 5 minutes) In Ts-2, although there is a rapid temperature drop in 15 seconds immediately after the temperature measurement, the drop level is smaller than dumplings 6-1 and then 15 seconds. After a slight decrease in the temperature, the temperature gradually decreased to around 50 ° C. after 3 minutes.

<Estimation of internal temperature Ti>
It can be seen that the surface temperature Ts of the dumplings 6-1 and 6-2 decreases due to the heat transfer after the standing time, but the internal temperature Ti increases due to the heat transfer, leading to a thermal equilibrium state. That is, from the time transition Ts-1, it can be estimated that the internal temperature Ti-1 of the dumplings 6-1 is Ti-1 <35 ° C. It can be inferred that the internal temperature Ti-2 of the dumplings 6-2 is 45 ° C. ≤ Ti-2 <50 ° C.

<Judgment of heating>
As described above, in cooking the dumplings 6-1 and 6-2, for example, if the internal temperature is raised to Ti = 90 ° C. or higher, the boiling time of any of the dumplings 6-1 and 6-2 is 2 minutes. In 5 minutes, it is in a state of boiling, and it must be judged that the heating is poor.
Regarding the determination of heating, if the threshold value Tth is set for the temperature decrease according to any or two or more of the type, volume or weight of the object to be cooked F, the quality of heating, that is, the quality of cooking can be determined. It is possible to ensure the safety of. The type of cooked food F is not only meat, fish and vegetables, but also processed products such as hamburger steak and dumplings. The volume is the size of the object F to be cooked. The weight is the weight of the object F to be cooked. Therefore, the quality of the heating of the object F to be cooked can be determined from the estimation result of the internal temperature Ti and the heating time.

<Effect of the first embodiment>
According to this one embodiment, any of the following effects can be obtained.
(1) The internal temperature Ti of the object to be cooked F can be estimated from the time transition of the surface temperature Ts.
(2) By extracting samples from a plurality of cooked objects F being cooked at the same time and measuring the time transition of the surface temperature Ts, the internal temperature Ti of the cooked foods F other than the sample can be estimated without contact and cooked. It is possible to control the temperature of the object F, such as the quality of heating.
(3) The internal temperature Ti can be estimated from the time transition of the surface temperature Ts, and the cooked object F is not deteriorated.
(4) If a threshold value Tth is set for the decrease in the surface temperature Ts of the object to be cooked F, the quality of heating can be judged non-contact by comparing the threshold value Tth with the surface temperature Ts, and the safety of the object to be cooked F can be improved. Can be enhanced.

[Second Embodiment]
FIG. 6 shows a temperature estimation system according to the second embodiment. The configuration shown in FIG. 6 is an example, and the present invention is not limited to such a configuration. In FIG. 6, the same parts as those in FIG. 4 are designated by the same reference numerals.
This temperature estimation system 14 is a systematization of the estimation method described above, obtains the time transition of the surface temperature Ts from the cooked object F (A in FIG. 2) after cooking, and the time transition of the surface temperature Ts. The internal temperature Ti of the object to be cooked F is estimated from the above, and the quality of heating of the object to be cooked F is determined.

As shown in FIG. 6, the temperature estimation system 14 may include a heating unit 16, a heat insulating container 4, a temperature measuring unit 18, and a processing device 20.
The heating unit 16 is a cooker used for cooking the object F to be cooked. This cooker may be, for example, a cooking cooker that heats an open flame such as yakitori, but is not limited to such direct flame heating.
As described above, the heat insulating container 4 houses the object to be cooked F for measuring the surface temperature Ts after heating. The object F to be cooked removed from the heating unit 16 is moved to the heat insulating container 4, and the heat insulating state is maintained and used for temperature measurement.
The temperature measuring unit 18 may be controlled by the processing device 20 and may use an electronic thermometer 8 (FIG. 4) that measures the surface temperature Ts of the object F to be cooked and outputs the measured data. The surface temperature Ts of the object to be cooked F is taken into the processing apparatus 20.

The processing device 20 is an example of a temperature estimation unit, and is composed of, for example, a personal computer (PC) having a communication function. The processing device 20 acquires the time transitions of the surface temperature Ts and the surface temperature Ts, which are measurement data, from the temperature measuring unit 18, and performs information processing such as estimation of the internal temperature Ti of the object F to be cooked and the quality of heating. The storage unit of the processing device 20 stores the surface temperature Ts of the object to be cooked F, its time transition, and the internal temperature Ti which is an estimation result.

<Hardware of processing device 20>
FIG. 7 shows the hardware of the processing device 20. In FIG. 7, the same parts as those in FIG. 6 are designated by the same reference numerals.
The temperature estimation system 14 includes a heat insulating container 4, a temperature measuring unit 18, and a processing device 20. The processing device 20 includes a processor 22, an input / output unit (I / O) 24, a storage unit 26, an operation input unit 28, an information presentation unit 30, and a communication unit 32.
The processor 22 executes an OS (Operating System) in the storage unit 26 and executes a temperature estimation program.

The I / O 24 is used for taking in measurement information from the temperature measuring unit 18 and outputting the presented information to the information presenting unit 30 under the control of the processor 22.
The storage unit 26 includes a storage element such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory), stores various programs such as an OS and a temperature estimation program, and is used to execute a temperature estimation process. The temperature estimation file 34 (FIG. 8) is stored.
The operation input unit 28 includes a keyboard used for information input, a barcode reading unit, a mouse, an information terminal connected to the I / O 24, and a touch panel. The touch panel may be installed on the display screen of the information presentation unit 30.
The information presentation unit 30 is composed of, for example, an LCD, and based on the information processing of the processing device 20, for example, a) surface temperature Ts, b) time transition of surface temperature Ts, c) internal temperature Ti, d) surface as presentation information. Present any or two or more of the time information t including the measurement time point of the temperature Ts, e) the determination information of heating, and the like.

<Information processing of processing device 20>
For this information processing, f) heating control of the object to be cooked F, g) acquisition of surface temperature Ts, h) generation of time transition of surface temperature Ts, i) estimation of internal temperature Ti, j) judgment of quality of heating, k) Generation of presentation information, l) Information communication, etc. are included.
f) Heating control of the object to be cooked F:
The heating control of the object to be cooked F includes identification of the object to be cooked F, heating time, heating temperature, and the like. These controls may be performed by the processing device 20.

g) Acquisition of surface temperature Ts:
The temperature measuring unit 18 measures the surface temperature Ts of the object F to be cooked contained in the heat insulating container 4. This temperature measurement is controlled by, for example, the processing device 20, and the processing device 20 acquires the measured value of the surface temperature Ts from the temperature measuring unit 18 at regular time intervals, for example, every 15 seconds. The measured value of the surface temperature Ts is stored in the temperature estimation file 34.
h) Generation of time transition of surface temperature Ts:
The time transition of the surface temperature Ts is obtained from the measured value of the surface temperature Ts acquired at regular time intervals and the time information t at the time of measurement.

i) Estimating internal temperature Ti:
By the above-mentioned internal temperature Ti estimation process, the internal temperature Ti is estimated from the time transition of the surface temperature Ts. As described above, the surface temperature Ts of the object to be cooked F changes depending on the leaving time of the object to be cooked F, and the internal temperature Ti can be estimated from the time transition of the surface temperature Ts. Since this process has been described in the section of estimating the internal temperature Ti described above, it is omitted.
j) Good / bad judgment of heating:
As for the quality of heating of the object F to be cooked, heating is sufficient as long as the estimated internal temperature Ti value is raised to the extent that it is sterilized. In this case, heating is judged to be good.
k) Generation of presentation information:
Regarding various information obtained by the acquisition of the above information and the arithmetic processing, for example, a) time transition of surface temperature Ts, b) time transition of surface temperature Ts, c) internal temperature Ti, d) time including measurement time of surface temperature Ts. Information t, e) Present any or two or more of the heating determination information.
l) Information communication:
Using a management server or information terminal (not shown) and a communication medium such as the Internet, it acquires external data and provides temperature estimation information to the information terminal. The information terminal includes a user's smartphone, a tablet terminal, and a PC having a communication function.

<Stored information of storage unit 26>
The storage unit 26 stores m) information representing the surface temperature Ts and its time transition, n) estimated information on the internal temperature Ti, o) information on whether or not the heating is good or bad. This information is stored in the temperature estimation file 34.

<Temperature estimation file 34>
FIG. 8 shows the temperature estimation file 34. A number unit 36, a food information unit 38, a cooking information unit 40, a surface temperature unit 42, an internal temperature unit 44, a threshold value unit 46, and a determination information unit 48 are set in the temperature estimation file 34. A data number is stored in the number unit 36. The food to be cooked information unit 38 stores information for identifying the food to be cooked F, which is the temperature estimation target.
The cooking information unit 40 stores cooking information such as cooking temperature, baking time, boiling time, and steaming time as information on cooking of the object F to be cooked. A cooking temperature unit 40-1 and a cooking time unit 40-2 are set in the cooking information unit 40. The cooking temperature section 40-1 stores the heating temperature of the object to be cooked F as the cooking temperature, and the cooking time section 40-2 stores the heating time of the object to be cooked F as the cooking time.

Surface temperature information for temperature estimation is stored in the surface temperature unit 42 in relation to time information. The surface temperature unit 42 is provided with a measurement time unit 42-1 and a measurement value unit 42-2. The measurement time unit 42-1 stores time information t including the measurement time point such as the measurement timing of the surface temperature Ts. The measured value data of the temperature measuring unit 18 at the time of measurement is stored in the measured value unit 42-2.
The internal temperature unit 44 stores the calculation data of the internal temperature Ti estimated from the time transition of the surface temperature Ts. The threshold portion 46 stores a threshold Tth for a decrease in the surface temperature Ts as a threshold Tth for determining the quality of the internal temperature Ti, that is, the quality of heating. The determination information unit 48 stores the result information of the quality determination of heating according to the level of the surface temperature Ts for each cooking object F.

<Presentation of information>
FIG. 9 shows the information presented by the information presenting unit 30. On the display screen 50 of the information presentation unit 30, a food to be cooked presentation unit 52, a surface temperature transition presentation unit 54, an internal temperature presentation unit 56, a threshold temperature presentation unit 58, and a determination information presentation unit 60 are set. The name of the food to be cooked F, for example, identification information such as dumplings and yakitori is displayed on the food to be cooked presentation unit 52.
The surface temperature transition presenting unit 54 displays the surface temperature Ts and its transition information. In this example, the horizontal axis represents the standing time and the measurement time point, and the vertical axis represents the surface temperature Ts. The surface temperature Ts of dumplings 6-1 and 6-2, which are examples of the food to be cooked F, and their time transition Ts. -1, Ts-2 are displayed. The internal temperature presenting unit 56 is presented with a specific value of the internal temperature Ti, which is the temperature information calculated based on the time transition of the surface temperature Ts, by the arithmetic processing of the processor 22. The threshold temperature presenting unit 58 displays a temperature representing the threshold Tth with respect to a decrease in the surface temperature Ts. This threshold value Tth may be set according to any or two or more of the type, volume or weight of the food product F to be cooked. Information indicating the quality of heating of the object F to be cooked is presented to the determination information presentation unit 60.

<Processing sequence>
FIG. 10 shows the processing sequence of the temperature estimation system 14. This processing sequence is an example of the temperature estimation program of the present invention or the temperature estimation method of the present invention. In the processing sequence, S indicates a procedure or process, and the number assigned to S is an example of the order of the procedure or process.
As a pre-process for estimating the temperature of the object F to be cooked, the processor 22 is initially set and the object F to be cooked is specified (S201). The processor 22 instructs the cooking of the object F to be cooked (S202), whereby the heat treatment of the object F to be cooked is performed. The processor 22 acquires the cooking information of the object F to be cooked (S203). This cooking information includes information such as a cooking method, a heating temperature, and a heating time.

In estimating the temperature of the food to be cooked F, the food to be cooked F whose heat treatment has been stopped is housed in the heat insulating container 4. That is, the object F to be cooked is left in the heat insulating container 4, and the leaving time elapses from the time of storage. At this accommodation time, the processor 22 instructs the temperature measuring unit 18 to measure the surface temperature Ts (S204).
The temperature measuring unit 18 continuously measures the surface temperature Ts of the object F to be cooked (S205). The processor 22 acquires the measured value of the surface temperature Ts from the temperature measuring unit 18 at regular time intervals (S206).
The processor 22 acquires the time transition of the surface temperature Ts with a plurality of surface temperature Ts provided by the temperature measuring unit 18 (S207). The processor 22 estimates the internal temperature Ti of the object to be cooked F from the time transition of the surface temperature Ts (S208). The estimation of the internal temperature Ti may be performed by, for example, the estimation process described in the first embodiment.
The processor 22 determines the quality of heating by comparing the acquired surface temperature Ts with time and the temperature decrease threshold value Tth (S209).
The processor 22 generates presentation information including the acquired identification information of the object F to be cooked, the surface temperature Ts and its time transition, the internal temperature Ti which is the calculation result, the threshold temperature Tth, and the quality of heating (S210), and this presentation Information is provided to the information presentation unit 30 to present the information (S211).

<Effect of the second embodiment>
According to this second embodiment, any of the following effects can be obtained.
(1) The internal temperature Ti of the object to be cooked F can be estimated from the time transition of the surface temperature Ts by information processing by a computer, and the processing such as the quality of heating of the object to be cooked F can be speeded up without contact.
(2) If a sample is extracted from a plurality of cooked objects F during cooking and the internal temperature Ti is estimated by measuring the surface temperature Ts of this sample, the inside of the cooked object F during or after cooking at the same time. The temperature can be estimated without contact, the process of estimating the internal temperature Ti of the food to be cooked F can be rationalized, and deterioration due to temperature measurement of the food to be cooked F and deterioration of the quality of the cooked food can be prevented.
(3) It is possible to judge whether the cooking object F is good or bad, and to improve the safety of the cooking object F.
(4) This temperature estimation system 14 can be realized as a countermeasure tool and a temperature control tool in order to extend HACCP to restaurants and the like and enhance food safety for food F such as yakitori and hamburger steak.

[Third Embodiment]
<Cooking equipment>
FIG. 11 shows the cooking equipment according to the third embodiment. In FIG. 11, the same parts as those in FIG. 6 are designated by the same reference numerals.
The cooking device 62 includes a processing device 20, a cooking cabinet 64, and a heat insulating cabinet 66. The kitchen 64 is a means for accommodating and cooking the object F to be cooked, and includes a heating unit 16. The heating unit 16 can be cooked by heating such as direct flame heating and steam heating, and the heating control of the heating unit 16 is executed by the heating control unit 68. The heating control unit 68 includes, for example, a computer having a communication function, and is linked with the processing device 20.
Since the configuration and function of the processing device 20 in the cooking device 62 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 cooking device 62, the same effect as that of the first and second embodiments can be obtained.
(2) According to this cooking device 62, the object F being cooked in the cooking cabinet 64 is taken out and moved to the heat insulating cabinet 66, and the state of temperature decrease representing the time transition of the surface temperature Ts is observed for a short time. The internal temperature Ti can be estimated and recognized.
(3) In this cooking device 62, the object F to be cooked during cooking can be easily confirmed by the information presentation unit 30.
(4) In the cooking method of the object F to be cooked, such as yakitori, which is heated by an open flame, avoid providing a raw product in which the internal temperature Ti does not rise sufficiently even if the surface temperature Ts rises. Can be done.
(5) Processing such as inserting a thermometer into the object F to be cooked, such as cooked meat, will significantly impair the value of the product, but by measuring the time transition of the surface temperature Ts of the object F to be cooked, the inside The temperature Ti can be estimated, and the quality deterioration of the object F to be cooked can be prevented.
(6) As disclosed in the cooking apparatus 62, by incorporating the temperature estimation system 14, the internal temperature Ti of the object to be cooked F during or after cooking can be quickly estimated, and the food to be cooked during or after cooking can be estimated. It is possible to prevent heat dissipation from the object F and improve food safety.

A of FIG. 12 shows the cooking according to the embodiment. This dish is water dumplings, a pot 70 is used as a cooking container, a stove 72 is used as a heat source, and the dumplings 76, which is an example of the object to be cooked F, are put into boiling water 74 and boiled. (Heating time) was set to 2 minutes, 4 minutes, 6 minutes, 8 minutes, and 10 minutes. After the lapse of each heating time (end of heating), each dumpling 76 was taken out at different elapsed times, and the surface temperature and the internal temperature were measured.
The surface temperature was measured in 1 minute immediately after the end of cooking, and the internal temperature was measured 1 minute after the end of cooking.
For this temperature measurement, as shown in B of FIG. 12, the dumpling 76 was transferred to the dish 78 and an electronic thermometer 8 was used. A stopwatch 82 was used for time measurement. As shown in A of FIG. 13, the surface temperature was measured by applying the contact 10 of the electronic thermometer 8 to the surface of the dumpling 76. Further, the internal temperature was measured by inserting the contactor 10 inside the dumpling 76 as shown in B of FIG.
FIG. 14 shows a measurement data table showing the time transition of the surface temperature for dumplings having a boiling time of 2 minutes, 4 minutes, 6 minutes, 8 minutes, and 10 minutes, and FIG. 15 shows this data table as a graph. ..
<Discussion>
In this example, the surface temperature of the dumplings 76 after heating shows a time transition depending on the internal temperature. That is, if the boiling time is longer than that when the boiling time is short, the time transition of the surface temperature is gradual. The longer the boiling time, the closer the internal temperature is to the surface temperature, and the less the effect of the internal temperature on the surface temperature.
Therefore, if the time transition of the surface temperature of the object to be cooked F after heating is measured, the internal temperature of the object to be cooked F can be estimated from this measured value.

[Other Embodiments]
(1) The utilization form of the temperature estimation system 14 is not limited to the cooking device 62, and can be realized as a temperature estimation device or a temperature measuring device having a temperature estimation function.
(2) In the above embodiment, the surface temperature Ts of the object to be cooked F after being actually heated is measured, but it is configured as a simulation system or device that realizes this measurement or the internal temperature Ti by information processing. May be good.
(3) The surface temperature Ts of the object to be cooked F may be measured by using a two-dimensional imager, and the temperature of the object to be cooked F such as a large number of foodstuffs can be measured quickly and easily. It can be used at sites where speed is required, such as restaurants.
(4) In the above-described embodiment, a threshold value is set for a decrease in the surface temperature Ts to determine whether or not the cooking object is heated, but a threshold value is set for the internal temperature of the cooking object. The quality of heating of the object to be cooked may be determined.

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 Ti can be estimated from the transition of the surface temperature of the object F such as yakitori after heating, and the quality of cooking can be judged, and the food safety can be enhanced.

2 Thermal barrier space 4 Insulated container 6 Dumplings 8 Electronic thermometer 10 Contact 12 Temperature display unit 18 Temperature measurement unit 20 Processing device 22 Processor 24 Input / output unit 26 Storage unit 28 Operation input unit 30 Information presentation unit 32 Communication unit 34 Temperature Estimated file 36 Number part 38 Food information part 40 Cooking information part 40-1 Cooking temperature part 40-2 Cooking time part 42 Surface temperature part 42-1 Measurement time part 44-2 Measurement value part 44 Internal temperature part 46 Threshold part 48 Judgment information unit 50 Display screen 52 Cooking object presentation unit 54 Surface temperature transition presentation unit 56 Internal temperature presentation unit 58 Threshold temperature presentation unit 60 Judgment information presentation unit 62 Cooking equipment 64 Cooking room 66 Insulation cabinet 68 Heating control unit 70 Pot 72 Cooker 74 Hot water 76 Dumplings 78 Plates

Claims (17)

A temperature estimation method comprising a step of acquiring a time transition of the surface temperature of an object to be cooked for which heating has been stopped and estimating the internal temperature of the object to be cooked based on the time transition of the surface temperature.
Furthermore, after the heating is stopped, a process of suppressing heat dissipation from the food to be cooked and
The process of measuring the surface temperature based on the leaving time after the heating is stopped, and
The temperature estimation method according to claim 1, further comprising.
Further, it includes a step of setting a threshold value for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume or weight of the food to be cooked, and determining the quality of heating based on the temperature of the food to be cooked. The temperature estimation method according to claim 1 or 2, wherein the temperature is estimated.
Further, it includes an information presentation step, in which step of the cooked matter
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature e) The temperature estimation method according to any one of claims 1 to 3, wherein any or two or more of the determination information is presented.
A temperature estimation system including a temperature estimation unit that acquires a time transition of the surface temperature of a cooked object for which heating has been stopped and estimates the internal temperature of the cooked object based on the time transition of the surface temperature.
Furthermore, after the heating is stopped, a heat dissipation suppression unit that suppresses heat dissipation from the food to be cooked,
A temperature measuring unit that measures the surface temperature based on the time left after the heating is stopped,
The temperature estimation system according to claim 5, wherein the temperature estimation system is provided.
Further, a quality determination unit that sets a threshold value for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume, or weight of the food to be cooked, and determines the quality of heating based on the temperature of the food to be cooked. The temperature estimation system according to claim 5 or 6, wherein the temperature estimation system is provided.
The temperature estimation system according to any one of claims 5 to 7, further comprising a heating unit for heating an object to be cooked.
Further, it is provided with an information presentation unit, and the information presentation unit is used for cooking.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature e) The temperature estimation system according to any one of claims 5 to 8, wherein any or two or more of the determination information are presented.
It is a program to be realized on a computer
A program for realizing the function of acquiring the time transition of the surface temperature of the object to be cooked whose heating has been stopped and estimating the internal temperature of the object to be cooked based on the time transition of the surface temperature.
Further, the function of setting a threshold value for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume or weight of the food to be cooked, and determining the quality of heating based on the temperature of the food to be cooked. The program according to claim 10, which is realized by a computer.
In addition, the information presentation section shows the food to be cooked.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the measurement time point of the surface temperature e) The program according to claim 10 or 11, for realizing the function of causing the information presenting unit to present any or two or more of the determination information.
An apparatus including a temperature estimation unit that acquires a time transition of the surface temperature of a food to be cooked for which heating has been stopped and estimates the internal temperature of the food to be cooked from the time transition of the surface temperature.
Furthermore, after the heating is stopped, a heat dissipation suppression unit that suppresses heat dissipation from the food to be cooked,
A temperature measuring unit that measures the surface temperature based on the time left after the heating is stopped,
13. The apparatus according to claim 13.
Further, a quality determination unit that sets a threshold value for a decrease in the surface temperature or the internal temperature according to any one or more of the type, volume, or weight of the food to be cooked, and determines the quality of heating based on the temperature of the food to be cooked. The device according to claim 13 or 14, wherein the device is provided with.
The device according to any one of claims 13 to 15, further comprising a heating unit for heating an object to be cooked.
Further, an information presenting unit is provided, and the information presenting unit is used as an object to be cooked.
a) The surface temperature,
b) Time transition of the surface temperature,
c) The internal temperature,
d) Time information including the time point of measurement of the surface temperature e) The apparatus according to any one of claims 13 to 16, characterized in that any or two or more of the determination information is presented.

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