JP2021128045A - Cooking assistance method, cooking assistance device, and program - Google Patents

Abstract

To provide a cooking assistance method with which it is possible to appropriately assist in cooking.SOLUTION: The cooking assistance method includes: continuously acquiring a pressure signal from a first sensor 13 (step Sb1); causing a first image pertaining to a first cooking process of performing cooking work using a cooking board 11 to be displayed by an output device 20 (step Sb2); converting a numeric value indicated by the acquired pressure signal into a load while the first image is displayed (step Sb3); causing the first image displayed on the output device 20 to be switched to a second image (step Sb4); performing a zero reset for setting the numeric value indicated by the acquired pressure signal to a zero load when the first image is switched to the second image (step Sb5); and converting the numeric value indicated by the acquired pressure signal into a load on the basis of the numeric value having been set to a zero load while the second image is displayed (step Sb6).SELECTED DRAWING: Figure 25

Description

The present disclosure relates to methods, devices and programs that assist cooking.

Conventionally, a food processor including a weighing device has been proposed (see, for example, Patent Document 1). The food processor comprises a food processing container, a food weighing bowl, and a weighing sensor. The food processing container holds the food to be processed. The weighing sensor measures the weight of the food weighing bowl on which the food is placed. During food weighing, the food weighing bowl is placed on top of the food processing container, and during food cooking, the food weighing bowl covers the food processing container. This makes it easy to weigh the food to be cooked. In short, this food processor provides a user-friendly cooking assistance method.

Japanese Patent No. 5814935

However, the food processor of Patent Document 1 has a problem that it is difficult to properly support cooking.

Therefore, the present disclosure provides a cooking support method capable of appropriately providing cooking support.

The cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, in which a signal indicating a numerical value that changes according to a load applied to the cooking plate is continuously acquired from a sensor, and the cooking plate is used. A first image relating to the first cooking step of performing the cooking work was displayed on the output device, and while the first image was displayed, the numerical value indicated by the acquired signal was converted into a load, and the above. The first image displayed on the output device is switched to a second image relating to a second cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking step, and the first image is displayed. Zero reset is performed to set the numerical value indicated by the signal acquired when the image of is switched to the second image to a load of 0, and the load is reduced to 0 while the second image is displayed. Based on the set numerical value, the numerical value indicated by the acquired signal is converted into a load.

It should be noted that these comprehensive or specific embodiments may be realized in a recording medium such as a system, method, integrated circuit, computer program or computer-readable CD-ROM, and the system, method, integrated circuit, computer program. And may be realized by any combination of recording media. Further, the recording medium may be a non-temporary recording medium.

The cooking support method of the present disclosure can appropriately support cooking.

Further advantages and effects in one aspect of the present disclosure will be apparent from the specification and drawings. Such advantages and / or effects are provided by some embodiments and features described herein and drawings, respectively, but not all are provided to obtain one or more identical features. No need.

FIG. 1 is a diagram showing the appearance of the cooking support system according to the first embodiment. FIG. 2A is a block diagram of the cooking support device according to the first embodiment. FIG. 2B is a block diagram showing another example of the configuration of the cooking support system according to the first embodiment. FIG. 2C is a block diagram showing still another example of the configuration of the cooking support system according to the first embodiment. FIG. 3 is a diagram showing the appearance of the cooking support device according to the first embodiment. FIG. 4 is a diagram showing changes in the load and its differential value at the time of cutting the food material. FIG. 5 is a diagram showing a change in load and a maximum load when cutting food. FIG. 6 is a diagram showing an example of deriving the hardness of the food material in the first embodiment. FIG. 7 is a diagram showing an example of deriving the thickness of the food material in the first embodiment. FIG. 8 is a diagram showing an example of an image obtained by the second sensor in the first embodiment. FIG. 9 is a diagram showing a change in load and ease of passing through fire when cutting food. FIG. 10 is a diagram showing an example of an image displayed by the output device according to the first embodiment. FIG. 11 is a sequence diagram showing the processing operation of the cooking support system according to the first embodiment. FIG. 12 is a flowchart showing the processing operation of the control unit according to the first embodiment. FIG. 13A is a diagram showing an example of cooking data held in the memory according to the first embodiment. FIG. 13B is a diagram showing an example of change and additional data held in the memory according to the first embodiment. FIG. 14 is a diagram showing an example of changing the temperature pattern in the first embodiment. FIG. 15 is a diagram conceptually showing the cooking data of the cooking product “curry” in the first embodiment and the modified additional data in combination. FIG. 16 is a flowchart showing a processing operation in which the control unit in the first embodiment changes the contents of the cooking process. FIG. 17 is a diagram showing an example of the timing of screen transition and zero reset of the output device according to the second embodiment. FIG. 18 is a diagram showing an example of a screen transition of an output device and a transition of processing contents when making a cooked dish “karaage” in the second embodiment. FIG. 19 is a diagram showing another example of the screen transition of the output device and the transition of the processing content when making the cooked dish “karaage” in the second embodiment. FIG. 20 is a diagram showing another example of the screen transition of the output device and the transition of the processing content when making the cooked dish “karaage” in the second embodiment. FIG. 21 is a diagram showing an example of a screen transition of the output device and a transition of the processing content when the operation of cutting the food material is performed a plurality of times to prepare a cooking product in the second embodiment. FIG. 22 is a diagram showing another example of the screen transition of the output device and the transition of the processing content when the operation of cutting the food material is performed a plurality of times to prepare a cooking product in the second embodiment. FIG. 23 is a diagram showing another example of the screen transition of the output device and the transition of the processing content when the operation of cutting the food material is performed a plurality of times to prepare a cooking product in the second embodiment. FIG. 24A is a flowchart showing the processing operation of the control unit according to the second embodiment. FIG. 24B is a flowchart showing the processing operation of the control unit according to the second embodiment. FIG. 25 is a flowchart showing a processing operation in which the control unit performs a zero reset in the second embodiment. FIG. 26 is a diagram showing changes in the load applied to the cooking plate when cutting hard foodstuffs, cutting soft foodstuffs, and weighing the foodstuffs. FIG. 27 is a diagram comparing the load range, load resolution, and time resolution of each measurement mode in the third embodiment. FIG. 28 is a diagram showing a change in the load at the time of cutting a hard food material measured in the measurement mode for the first cutting in the third embodiment. FIG. 29 is a diagram showing, for example, a change in the weight of water measured in the measurement mode for measurement in the third embodiment. FIG. 30 is a flowchart showing a processing operation associated with switching of the measurement mode of the control unit according to the third embodiment. FIG. 31 is a diagram showing an example of screen transitions of the output device and transitions of processing contents in the third embodiment. FIG. 32 is a diagram showing another example of the screen transition of the output device and the transition of the processing content in the third embodiment. FIG. 33 is a diagram showing another example of the screen transition of the output device and the transition of the processing content in the third embodiment. FIG. 34A is a flowchart showing the processing operation of the control unit according to the third embodiment. FIG. 34B is a flowchart showing the processing operation of the control unit according to the third embodiment. FIG. 35 is a flowchart showing a processing operation in which the control unit in the third embodiment switches the measurement mode.

The cooking support method according to one aspect of the present disclosure is a cooking support method performed by a computer, in which a signal indicating a numerical value that changes according to a load applied to the cooking plate is continuously acquired from a sensor, and the cooking plate is used. A first image relating to the first cooking step of performing the cooking work was displayed on the output device, and while the first image was displayed, the numerical value indicated by the acquired signal was converted into a load, and the above. The first image displayed on the output device is switched to a second image relating to a second cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking step, and the first image is displayed. Zero reset is performed to set the numerical value indicated by the signal acquired when the image of is switched to the second image to a load of 0, and the load is reduced to 0 while the second image is displayed. Based on the set numerical value, the numerical value indicated by the acquired signal is converted into a load.

As a result, for example, when the user of the output device performs the cooking work of the first cooking step according to the first image output from the output device, the load applied to the cooking plate is derived according to the cooking work. NS. Therefore, the result of the cooking operation in the first cooking step can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking work of the second cooking step according to the second image, the cooking plate is displayed according to the cooking work. Such a load is derived. Therefore, even in the second cooking step, the result of the cooking work can be specified based on the load. Further, since the celery reset is performed at the timing of switching from the first image to the second image, it is possible to suppress the influence of the load derived in the second cooking process on the cooking operation in the first cooking process. Can be done. As a result, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. In addition, since zero reset is performed at the timing of image switching, the user is allowed to perform the cooking work of each cooking process promoted by each image before and after switching with high accuracy, and the zero reset is appropriately performed between those cooking operations. It can be performed. Therefore, cooking support can be appropriately provided.

Further, in the first cooking step, a cooking operation of placing ingredients on the cooking plate may be performed, and in the second cooking step, a cooking operation of cutting the ingredients on the cooking plate may be performed. ..

As a result, when cutting the ingredients on the cooking plate in the second cooking step, zero reset is performed in advance, and as a result of the cooking work in the second cooking step, for example, based on the load applied to the cooking plate. It is possible to properly detect the cutting of food.

Further, in the first cooking step, a cooking operation of weighing the first cooking material is performed on the cooking plate, and in the second cooking step, the second cooking material is placed on the cooking plate. Cooking work to weigh may be performed.

As a result, when the weight of the second cooking material is weighed on the cooking plate in the second cooking step, even if the first cooking material weighed in the first cooking step is on the cooking plate, in advance. Zero reset is performed. Therefore, as a result of the cooking work in the second cooking step, the weight of the second cooking material can be appropriately weighed.

Further, in the first cooking step, a cooking operation of placing a container for putting ingredients or cooking ingredients on the cooking plate is performed, and in the second cooking step, the cooking work placed on the cooking plate is performed. A cooking operation may be performed in which the foodstuff or cooking material is placed in a container and the weight of the foodstuff or cooking material is weighed.

As a result, when weighing in the second cooking step, zero reset is performed in advance even if the container is placed on the cooking plate in the first cooking step. Therefore, as a result of the cooking work in the second cooking step, the weight of the foodstuff or the like can be appropriately weighed.

Further, in the first cooking step, a cooking operation of cutting the ingredients on the cooking plate is performed, and in the second cooking step, cooking in which the ingredients, containers or cooking materials are weighed on the cooking plate. Work may be done.

As a result, when weighing in the second cooking step, zero reset is performed in advance even if the ingredients cut in the first cooking step are placed on the cooking plate. Therefore, as a result of the cooking work in the second cooking step, the weight of the foodstuff or the like can be appropriately weighed.

Further, in the first cooking step, the work of cleaning up the ingredients or containers placed on the cooking plate is performed, and in the second cooking step, the cooking work of cutting the ingredients on the cooking plate, or , The cooking operation of weighing the ingredients, the container or the cooking material may be performed on the cooking plate.

As a result, when cutting or weighing the ingredients in the second cooking step, zero reset is performed in advance even if the ingredients that should have been cleaned up in the first cooking step remain on the cooking plate. Therefore, as a result of the cooking work in the second cooking step, the cutting of the food material can be appropriately detected and the weight can be appropriately measured.

Further, in the cooking support method, the output device further outputs a third image relating to a third cooking step in which the cooking plate is used to perform a cooking operation different from the first cooking step and the second cooking step. When the change in the numerical value indicated by the acquired signal satisfies a predetermined condition while the third image is displayed, the numerical value indicated by the signal is set to a load of 0. After zero reset is performed and the above conditions are satisfied, the numerical value indicated by the acquired signal may be converted into a load based on the numerical value set to the load of 0.

For example, in the third cooking step, a cooking operation of weighing the third cooking material on the cooking plate and a cooking operation of weighing the fourth cooking material on the cooking plate are performed, and the third cooking process is performed. The image of is an image for encouraging the user to perform those cooking operations. When such a third image is output from the output device, the user performs a cooking operation of weighing the third cooking material according to the third image, and then a fourth cooking. Perform cooking work to weigh the ingredients. Here, when the predetermined condition is the end condition of the measurement of the third cooking material, the end of the measurement of the third cooking material can be detected, and then the zero reset is performed. be able to. Therefore, when weighing the fourth cooking material on the cooking plate, even if the third cooking material weighed earlier is on the cooking plate, zero reset is performed in advance, so that the fourth You can properly weigh the cooking ingredients.

Hereinafter, embodiments will be specifically described with reference to the drawings.

It should be noted that all of the embodiments described below show comprehensive or specific examples. Numerical values, shapes, materials, components, arrangement positions and connection forms of components, steps, step order, and the like shown in the following embodiments are examples, and are not intended to limit the present disclosure. Further, among the components in the following embodiments, the components not described in the independent claims indicating the highest level concept are described as arbitrary components.

Further, each figure is a schematic view and is not necessarily exactly illustrated. Further, in each figure, the same components are designated by the same reference numerals. Further, in the following embodiments, expressions such as substantially the same are used. For example, substantially the same means not only that they are exactly the same, but also that they are substantially the same, that is, they include an error of, for example, a few percent. Further, substantially the same means that they are the same to the extent that the effects of the present disclosure can be achieved. The same applies to expressions using other "abbreviations".

(Embodiment)
FIG. 1 shows the appearance of the cooking support system according to the present embodiment.

In the present disclosure, the vertical direction is referred to as the Z-axis direction or the vertical direction, one direction on the plane perpendicular to the vertical direction is referred to as the Y-axis direction or the depth direction, and the vertical plane is perpendicular to the Y-axis direction. The direction is referred to as the X-axis direction, the left-right direction, or the lateral direction. Further, in the present disclosure, the positive side in the Z-axis direction is upward or upward, and the negative side in the Z-axis direction is downward or downward. Further, in the present disclosure, the positive side in the Y-axis direction is the back side or the back side, and the negative side in the Y-axis direction is the front side or the front side. Further, in the present disclosure, the positive side in the X-axis direction is the right side or the right side, and the negative side in the X-axis direction is the left side or the left side. In addition, the numerical values such as the load and the time in the present embodiment are all examples, and may be other numerical values.

As shown in FIG. 1, the cooking support system 100 in the present embodiment includes, for example, a cooking support device 10 and an output device 20 arranged in a system kitchen.

The cooking support device 10 is placed on a countertop of a system kitchen, for example, and is used as a cutting board. The cooking support device 10 may be incorporated in the countertop or may be configured independently of the countertop.

The output device 20 is placed on a countertop of a system kitchen, for example, and outputs at least one of an image and a sound related to cooking. For example, the output device 20 is a display such as a liquid crystal display, a plasma display, or an organic EL (Electro-Luminescence) display. The output device 20 may further include a speaker. The output device 20 may be incorporated in the countertop or may be configured independently of the countertop, like the cooking support device 10. For example, the output device 20 may be included in an electronic device including a microwave oven, a refrigerator, and the like.

Further, the cooking support system 100 may include a second sensor 30 configured as, for example, a camera. The second sensor 30 photographs the cooking support device 10 from above, and outputs an image obtained by the photographing to the cooking support device 10.

FIG. 2A is a block diagram showing an example of the configuration of the cooking support system 100 according to the present embodiment.

The cooking support device 10 includes a cooking plate 11, a control unit 12, a first sensor 13, and a memory 14. The cooking support system 100 may include a second sensor 30 instead of the first sensor 13.

At least one of the ingredients, cooking materials, and cooking utensils used for cooking is placed on the cooking plate 11 as a figurine. Ingredients are, for example, radishes, carrots, onions, or meat. Cooking ingredients include, for example, water, milk, soy sauce, mirin, salt, or sugar. The cooking utensil may be a container such as a pot, a cup or a bowl, or may be another utensil.

The first sensor 13 is, for example, a pressure sensor, and continuously outputs a signal indicating a numerical value such as a voltage value that changes according to a load applied to the cooking plate 11 to the control unit 12 as a pressure signal.

The memory 14 holds, for example, cooking data for each dish, which indicates information about each of at least one cooking step for making the dish. That is, the cooking data is a recipe for a dish. Further, the cooking data is presentation information indicating a cooking operation in the cooking process for each of the at least one cooking process, and includes an image and a sound output from the output device 20. The memory 14 is a RAM (Read Only Memory), a ROM (Random Access Memory), a semiconductor memory, or the like. The memory 14 may be volatile or non-volatile.

The control unit 12 is, for example, a CPU (Central Processing Unit) or a processor, and controls at least one of a first sensor 13, a memory 14, an output device 20, and a second sensor 30. The control unit 12 in the present embodiment reads the above-mentioned cooking data held in the memory 14, and sequentially outputs the presentation information of at least one cooking process shown in the cooking data from the output device 20. The user of the cooking support system 100 performs the work of the cooking process indicated by the presentation information, that is, the cooking work, according to the presentation information output from the output device 20.

FIG. 2B is a block diagram showing another example of the configuration of the cooking support system 100 according to the present embodiment.

In the example shown in FIG. 2A, the cooking support device 10 includes the control unit 12 and the memory 14, but as shown in FIG. 2B, the control unit 12 and the memory 14 may be provided in the output device 20. good. In this case, the cooking support device 10 includes a processing unit 15 that processes the pressure signal output from the first sensor 13 and outputs the pressure signal to the output device 20.

FIG. 2C is a block diagram showing still another example of the configuration of the cooking support system 100 according to the present embodiment.

As shown in FIG. 2C, the cooking support system 100 may include a cloud server 200 connected to the cooking support device 10, the output device 20, and the second sensor 30 via a communication network such as the Internet. In this case, although not shown in FIG. 2C, the cooking support device 10, the output device 20, and the second sensor 30 include a communication interface for communicating with the cloud server 200. Further, in the example shown in FIG. 2C, the cloud server 200 includes a control unit 12 and a memory 14 instead of the cooking support device 10.

As described above, the control unit 12 and the memory 14 may be provided in the cooking support device 10, the output device 20, or other external device. The other external device may be the cloud server 200. Further, the control unit 12 may be composed of a plurality of CPUs or processors, and the memory 14 may be composed of a plurality of memories. In this case, the plurality of processors may be provided in different devices or the above-mentioned external devices, and may realize the function as the control unit 12 by communicating with each other. Similarly, the plurality of memories may be provided in different devices or the above-mentioned external devices. Further, the control unit 12 may realize the function in the present embodiment by executing, for example, a computer program stored in the memory 14. When the memory 14 is provided in a device other than the cloud server 200, the above-mentioned cooking data, the change addition data described later, the computer program, and the like are downloaded from the cloud server 200 and the like and stored in the memory 14. It may be stored.

FIG. 3 shows the appearance of the cooking support device 10 according to the present embodiment. Specifically, FIG. 3A shows the upper surface of the cooking support device 10, and FIG. 3B shows the side surface of the cooking support device 10.

For example, the cooking plate 11 of the cooking support device 10 includes a first board 11a and a second board 11b arranged so as to face each other in the Z-axis direction, as shown in FIG. 3B. The first board 11a and the second board 11b are each substantially rectangular and have substantially the same size as each other.

The first sensor 13 is, for example, four pressure sensors 13a, which are arranged so as to be sandwiched between the first board 11a and the second board 11b. Further, these four pressure sensors 13a are arranged at the four corners of the cooking plate 11. Each of the four pressure sensors 13a detects, for example, the pressure received from the cooking plate 11, and outputs a signal indicating a voltage value corresponding to the detected pressure to the control unit 12 as a pressure signal.

The control unit 12 and the memory 14 may be arranged in the space between the first board 11a and the second board 11b, or may be arranged at other positions.

Such a cooking support device 10 is placed so that the second board 11b is in contact with the countertop. For example, a food material is placed on the upper surface of the first board 11a, which is the positive side surface in the Z-axis direction, and the food material is cut by a kitchen knife or the like. Further, for example, a container such as a pot, a cup or a ball is placed on the upper surface of the first board 11a, and a cooking material such as water or a seasoning is put into the container to make soup stock or the like.

Therefore, each of the four pressure sensors 13a of the first sensor 13 detects the pressure received from the cooking plate 11 when the cooking operation is performed on the upper surface of the first board 11a, that is, the cooking plate 11. Then, each of the four pressure sensors 13a outputs the detection result, that is, the pressure signal indicating the sensing result to the control unit 12.

The control unit 12 receives the pressure signals from the four pressure sensors 13a. That is, the control unit 12 acquires the pressure applied to the cooking plate 11 from each of the four pressure sensors 13a. The control unit 12 derives the load applied to the cooking plate 11 based on the pressure. For example, the control unit 12 integrates the voltage values indicated by the pressure signals of the four pressure sensors 13a, multiplies the integrated voltage values by a proportional coefficient, and further adds a constant to apply the load. calculate. By this load, the weight or hardness of the food material placed on the upper surface of the first board 11a, the weight of the cooking material placed in the container placed on the upper surface thereof, and the like can be obtained. Further, the change in the load detects the cutting of the food material, and the change in the center of gravity of the load derives the thickness of the cut food material. In addition, the ease of passing the cut food may be derived from the change in load. That is, the control unit 12 acquires at least one of the number of times the first food material is cut and the state of the first food material after cutting.

In the present disclosure, the cut food material, the cut food material, and the cut food material are a part of the other end side separated from the one end side part of the food material by cutting the food material. The thickness of the cut food material is the thickness in the direction perpendicular to the Z-axis direction, and is the thickness in the X-axis direction when the food material is cut along the YZ plane.

The control unit 12 in the present embodiment changes the content of the subsequent cooking process according to the weight, hardness, thickness, and the like derived as described above as a result of the cooking operation. That is, the control unit 12 in the present embodiment outputs the information of the first cooking process for cutting the first food material from the output device 20. Then, in the first cooking step, the control unit 12 applies pressure to the cooking plate 11 when the first food material is cut on the cooking plate 11, the number of times the first food material is cut, and the first after cutting. Get at least one of the ingredients in the state. For example, the state of the first food material after cutting may be the above-mentioned weight, hardness, thickness, and the like. The control unit 12 changes the content of the second cooking step performed after the first cooking step by using the information based on at least one of the pressure, the number of cuttings, and the state of the first food material after cutting. do. Then, the control unit 12 outputs the changed information of the second cooking process from the output device 20. For example, the information on the first cooking process and the information on the second cooking process are the above-mentioned presented information, respectively. In this way, the content of the second cooking process, which is the later cooking process, is changed and the information of the second cooking process is output. Therefore, as described later, it is possible to appropriately support cooking. can.

[Detection of cutting of ingredients]
FIG. 4 shows an example of each change of the load and its differential value at the time of cutting the food material. The horizontal axis of the graph of FIG. 4 indicates the time [s], and the vertical axis indicates the load f [gf] and the differential value df [g / s] of the load f.

As shown in FIG. 4, when cutting the foodstuff placed on the cooking plate 11, the load f applied to the cooking plate 11 changes with the passage of time. Further, the differential value df obtained by differentiating the load f with time also changes with the passage of time. In the graph shown in FIG. 4, the load when the foodstuff is placed on the cooking plate 11 and the kitchen knife is not applied to the foodstuff is 0 gf.

The control unit 12 detects the cutting of the food material based on the change in the load. Specifically, the control unit 12 specifies a time t1 in which a differential value df larger than 0 is continuously generated, that is, a time t1 in which a force is continuously applied to the cooking plate 11, and the time t1 is a threshold value. Determine if it is longer than th. Further, the control unit 12 determines whether or not the load f exceeds the threshold value fh within the time t1. Further, the control unit 12 determines whether or not the load f exceeding the threshold value fh is reduced to less than the threshold value fh after the lapse of the time t1.

As a result, when the time t1 is longer than the threshold value th and the load f exceeds the threshold value fh within the time t1 and decreases to less than the threshold value fh after the lapse of the time t1, the control unit 12 applies the cooking plate 11 to the cooking plate 11. Detects the cutting of placed ingredients. That is, the control unit 12 detects the cutting of the food material when the change of the load f satisfies the cutting condition. The cutting condition is that f <fh is satisfied after t1> th and f> fh are satisfied.

When the cooking support system 100 includes the second sensor 30, the control unit 12 may detect the cutting of the food material based on the image obtained by the image taken by the second sensor 30. Further, the control unit 12 may acquire the number of times the first food material is cut based on the detection result, or may acquire the state of the first food material after cutting. The state of the first food material after cutting obtained in this case may be, for example, the thickness of the first food material after cutting.

[Derivation of hardness of ingredients]
FIG. 5 shows the change in load and the maximum load when the food is cut. The horizontal axis of the graph of FIG. 5 indicates the time [s], and the vertical axis indicates the load f [gf].

As shown in FIG. 5, when the foodstuff placed on the cooking plate 11 is cut, the load f applied to the cooking plate 11 changes with the passage of time.

When the control unit 12 detects the cutting of the food material as shown in FIG. 4, the control unit 12 specifies the maximum load fmax which is the maximum value of the load f in the cutting detection section. This disconnection detection section may include a period of time t1 described above, and may be a section from that period until the load f reaches 0. The control unit 12 derives the hardness of the food material according to the maximum load fmax and the type of the food material.

FIG. 6 shows an example of deriving the hardness of the food material.

For example, the memory 14 stores the standard data shown in FIG. The standard data shows the standard maximum load of a plurality of foodstuff types for each of the foodstuff types.

The control unit 12 reads out the standard maximum load corresponding to the type of foodstuff placed on the cooking plate 11 from the standard data stored in the memory 14. Then, the control unit 12 calculates the hardness index of the food material placed on the cooking plate 11 by using the maximum load fmax specified as shown in FIG. 5 and the read standard maximum load. The hardness index shows a larger value as the food material is harder, and conversely, a smaller value as the food material is softer.

As a specific example, when the food material "carrot" is cut in the cooking process shown in the cooking data, the control unit 12 reads out the standard maximum load "100 gf" corresponding to the food material "carrot" from the standard data. Then, the control unit 12 calculates the hardness index “1.2” of the food material “carrot” by dividing the specified maximum load fmax = 120 gf by the standard maximum load “100 gf”. In this case, the control unit 12 determines that the hardness of the food material "carrot" is within the permissible range. The control unit 12 may use a hardness index as the hardness of the food material, or may use a hardness level classified by the hardness index.

As described above, the control unit 12 in the present embodiment estimates the first hardness of the first food material after cutting based on the pressure. That is, the first hardness is derived. Then, the control unit 12 changes the content of the second cooking step by using the first hardness of the first ingredient as the information based on the pressure.

Further, although the cutting of the food material has been described as an example, the hardness of the food material may be derived in the same manner when the operation of applying pressure to the food material is performed without cutting the food material. That is, the pressure is applied to the cooking plate 11 by the operation of applying the pressure, so that the hardness can be derived in the same manner as when the food is cut. Examples of actions that apply pressure to food without cutting the food include hitting the food, including hitting meat to soften it, stretching the dough, mixing the dough, or kneading the dough. .. The control unit 12 can detect the operation of applying pressure to the food material in the same manner as cutting the food material according to the pressure applied to the cooking plate 11. For example, by hitting the food material placed on the cooking plate 11, the pressure applied to the food material is also applied to the cooking plate 11, so that the control unit 12 operates to hit the food material by the pressure applied to the cooking plate 11. Can be detected. Further, when the dough is stretched, the dough and the cooking plate 11 collide with each other to apply pressure to the cooking plate 11, so that the control unit 12 detects the operation of stretching the dough by the pressure applied to the cooking plate 11. Can be done. Further, since the operation of mixing the dough or the operation of kneading the dough is performed on the cooking plate 11, the pressure applied to the ingredients is also applied to the cooking plate 11, so that the control unit 12 receives the pressure applied to the cooking plate 11. , Those operations can be detected.

Therefore, the control unit 12 in the present embodiment outputs the information of the first cooking process of cutting the first food material or applying pressure to the first food material from the output device 20. Then, in the first cooking step, the control unit 12 presses the cooking plate 11 when the first ingredient is cut on the cooking plate 11 or when pressure is applied to the first ingredient on the cooking plate 11. Obtain at least one of the applied pressure, the number of cuts of the first food, and the state of the first food after cutting. The control unit 12 changes the content of the second cooking step performed after the first cooking step by using the information based on at least one of the pressure, the number of cuttings, and the state of the first food material after cutting. do. Then, the control unit 12 outputs the changed information of the second cooking process from the output device 20.

[Drivation of thickness in the direction perpendicular to the Z-axis direction]
FIG. 7 shows an example of deriving the thickness of the food material. Note that FIG. 7 shows a state in which the food material 1 placed on the cooking plate 11 is viewed from the plus side in the Z-axis direction.

For example, as shown in FIG. 7A, the user fixes the foodstuff 1 placed on the cooking plate 11 and moves the kitchen knife held in his hand in the X-axis direction while moving the foodstuff 1 a plurality of times. Disconnect. Each of the plurality of cutting lines a1 generated by the cutting is arranged along the Y-axis direction and along the X-axis direction. Further, the distance between the cutting lines a1 adjacent to each other corresponds to the thickness of the cut food material 1 in the X-axis direction.

At this time, the control unit 12 identifies the center of gravity of the load applied to the cooking plate 11 based on the numerical values indicated by the pressure signals of the four pressure sensors 13a each time the food material 1 is cut. This center of gravity differs depending on the position where the food material 1 is cut, that is, the position of the cutting line a1. Therefore, the control unit 12 derives the thickness of the cut food material 1 from the amount of movement of the center of gravity of the load.

Alternatively, as shown in FIG. 7B, the user does not move the kitchen knife held in his hand in the X-axis direction, but moves the foodstuff 1 placed on the cooking plate 11 in the X-axis direction. Cut the ingredient 1 multiple times. In this case, the moving distance of the food material 1 moved for cutting in the X-axis direction corresponds to the thickness of the cut food material 1 in the X-axis direction.

At this time, each time the food material 1 is moved, the control unit 12 identifies the center of gravity of the load applied to the cooking plate 11 based on the numerical values indicated by the pressure signals of the four pressure sensors 13a. Therefore, the control unit 12 derives the thickness of the cut food material 1 from the amount of movement of the center of gravity of the load.

FIG. 8 shows an example of an image obtained by the second sensor 30.

When the cooking support system 100 includes the second sensor 30, the control unit 12 may derive the thickness of the food material based on the image obtained by the image taken by the second sensor 30.

For example, the control unit 12 acquires the image P1 shown in FIG. 8A from the second sensor 30. The control unit 12 detects that the food material 1 placed on the cooking plate 11 and the kitchen knife a2 are projected on the image P1 by image processing on the image P1. Specifically, the control unit 12 performs edge detection on the image P1 as image processing, and determines whether or not the contour of the kitchen knife a2 is included in at least one contour represented by the detected edge. For example, it is determined by pattern matching. When determining that the contour of the kitchen knife a2 is included, the control unit 12 detects that the kitchen knife a2 is projected on the image P1. Further, when the contour of another object exists around the contour of the kitchen knife a2, the control unit 12 detects that the object is projected on the image P1 as the food material 1. As a result, the control unit 12 detects the cutting of the food material 1 from the image P1.

Next, the control unit 12 acquires the image P2 shown in FIG. 8B from the second sensor 30. The control unit 12 detects the thickness of the cut food material 1 displayed on the image P2 in the X-axis direction by image processing on the image P2. Specifically, the control unit 12 performs edge detection on the image P2 as image processing, and cuts the width of the contour of the cut food material 1 represented by the detected edge in the X-axis direction. It is derived as the thickness of the food material 1 in the X-axis direction.

In the above example, the control unit 12 uses edge detection as the image processing, but uses other image processing to detect the cutting of the food material 1 and derive the thickness of the cut food material 1. You may. Further, the control unit 12 may detect the cut and derive the thickness by using machine learning such as deep learning.

Further, when the food material is cut in the cooking process shown in the cooking data, the control unit 12 reads the standard length of the food material from the memory 14 and divides the standard length by the number of cutting times to cut the food material. You may derive the thickness of the foodstuff.

The control unit 12 may estimate the length of the food material. For example, when the foodstuff is cut in the cooking process shown in the cooking data, the control unit 12 reads out the standard length and the standard weight of the foodstuff from the memory 14. Next, the control unit 12 calculates the ratio of the weight of the food material based on the pressure signal value of the first sensor 13 to the standard weight, and estimates the length of the food material by multiplying the ratio by the standard length. do. Then, the control unit 12 may derive the thickness of the cut food material by dividing the estimated length of the food material by the number of cuttings.

In this case, the control unit 12 in the present embodiment estimates the first thickness of the first food material after cutting based on the number of cuttings. That is, the first thickness is derived. Then, the control unit 12 changes the content of the second cooking process by using the first thickness of the first food material as the information based on the number of cuttings. As a result, in the cooking process of cutting the first ingredient, even if the thickness of the first ingredient after cutting deviates from the expected thickness, the effect on the cooking product due to this is affected in the second cooking later. It can be reduced in the process.

[Derivation of ease of passage of fire]
FIG. 9 shows the change in load and the ease of passing through fire when cutting food. The horizontal axis of the graph of FIG. 9 indicates the time [s], and the vertical axis indicates the load f [gf].

As shown in FIG. 9, when the foodstuff placed on the cooking plate 11 is cut, the load f applied to the cooking plate 11 changes with the passage of time.

When the control unit 12 detects the cutting of the food material as shown in FIG. 4, the control unit 12 calculates the integrated value obtained by time-integrating the load f in the cutting detection section as the ease of passing the cut food material through the fire. This integrated value corresponds to the area of the hatched region shown in FIG. Further, this integrated value also corresponds to the product of the hardness of the food material and the thickness in the Z-axis direction.

The control unit 12 may calculate the ease of passing through the fire based on the standard data, as in the case of the above-mentioned hardness. For example, the memory 14 stores standard data regarding the ease of passing fire. Specifically, the standard data shows a standard value for an integrated value obtained by time-integrating the load f in the cutting detection section of a plurality of foodstuff types for each of the plurality of foodstuff types.

The control unit 12 stores in the memory 14 a standard value corresponding to the type of foodstuff placed on the cooking plate 11, that is, a standard value for an integrated value obtained by time-integrating the load f in the cutting detection section. Read from the standard data. Then, the control unit 12 uses the integrated value obtained by time-integrating the load f in the cutting detection section and the standard value thereof to obtain an index relating to the ease of fire of the foodstuff placed on the cooking plate 11. calculate. The index for the ease of passing fire shows a large value as the food is easily cooked, and conversely, the index is so small that the food is difficult to cook.

[Image displayed on the output device 20]
FIG. 10 shows an example of an image displayed by the output device 20 in the present embodiment.

For example, when the dish is "pork rose radish", the cooking data of the dish includes a cooking step k of cutting the radish and a cooking step (k + 1) of making a dashi.

The control unit 12 reads the cooking data of the cooking product from the memory 14, and causes the output device 20 to display an image related to the cooking process k included in the cooking data as shown in FIG. 10 (a). The image of the cooking process k includes, for example, a message prompting the user to perform a cooking operation such as "cut the radish in half". Therefore, the user who sees the image executes a cooking operation of cutting the radish placed on the cooking plate 11 in half using a kitchen knife according to the message.

At this time, the control unit 12 detects the cutting of the radish. As a result, the control unit 12 causes the output device 20 to display another image related to the cooking process k, as shown in FIG. 10B. Other images of the cooking process k include, for example, a message prompting the user to do the cooking operation, "cut half the radish in half." Further, other images relating to the cooking step k may show the progress of the cooking step k. For example, the cooking step k includes a first sub-step of cutting the radish in half and a second sub-step of cutting the half radish in half. In this case, the control unit 12 determines that the first sub-step of the first sub-step and the second sub-step has been completed by detecting the cutting of the radish described above. Then, the control unit 12 causes the output device 20 to display a progress bar or a progress meter indicating that the first sub-step of the cooking step k has been completed.

Next, the user who sees another image regarding the cooking step k performs a cooking operation of cutting the half radish placed on the cooking plate 11 in half using a kitchen knife according to the message. At this time, the control unit 12 determines that the second sub-step, that is, the cooking step k, has been completed by detecting the cutting of the radish.

As a result, as shown in FIG. 10 (c), the control unit 12 outputs an image relating to the cooking step (k + 1) for making the dashi, which is the cooking step after the cooking step k, according to the above cooking data. Displayed on the device 20. The image relating to the cooking process (k + 1) includes, for example, a message prompting the user to perform a cooking operation such as "please put 200 g of water in a pot". Therefore, the user who sees the image puts a pot on the cooking plate 11 according to the message, and puts water, which is a cooking material, into the pot.

At this time, the control unit 12 derives the weight of the water. As a result, the control unit 12 causes the output device 20 to display a progress ring or a progress meter indicating the weight of the water actually charged with respect to 200 g of water.

Here, the control unit 12 in the present embodiment changes the content of the cooking step (k + 1) after the cooking step k, for example, according to the result of the cooking work in the cooking step k. The result of the cooking operation in the cooking step k is, for example, the number of times the radish is cut, the weight, hardness, or thickness of the cut radish.

The image displayed on the output device 20 in the present embodiment may be an image based on the description of Javascript (registered trademark) on HTML, or an image based on an image file specified on HTML. Often, it may be another image.

In the example shown in FIG. 10, the control unit 12 causes the output device 200 to display an image including a message such as "cut the radish in half", but further, it is derived or calculated as a result of the cooking work. The information may be displayed on the output device 200. For example, the control unit 12 displays an image including a message such as "cut the radish in half" as shown in FIG. 10A. Then, the user who sees the image executes a cooking operation of cutting the radish placed on the cooking plate 11 in half using a kitchen knife according to the message. At this time, the control unit 12 displays the weight, hardness, thickness, etc. of the cut radish, which is derived as a result of the cooking work, before the image shown in FIG. 10B is displayed. It may be displayed on the output device 200. For example, the control unit 12 may display the hardness index shown in FIG. 6 as the hardness of the cut radish at the bottom of the screen of the output device 200. As a specific example of the hardness index, the control unit 12 may display a message such as "the hardness of the radish was 1.2". Further, the control unit 12 may display the hardness level shown in FIG. 6 on the output device 200 instead of the hardness index, or may display the hardness index and the hardness level on the output device 200. good.

[Processing flow]
FIG. 11 is a sequence diagram showing the processing operation of the cooking support system 100.

The cooking support system 100 sequentially supports each cooking process of cooking steps 1 to N (N is an integer of 2 or more) shown in the cooking data.

Specifically, first, the cooking support system 100 supports the cooking step 1 by performing the processes of steps S101, S102, and S105 to S107.

(Step S101)
For example, the control unit 12 instructs the output device 20 to display the image 1 associated with the cooking process 1 of the cooking data stored in the memory 14. At this time, if a sound is associated with the cooking process 1, the control unit 12 also instructs the output device 20 to output the sound.

(Step S102)
The output device 20 displays the image 1 based on the instruction from the control unit 12. The output device 20 also outputs the sound when the output of the sound is also instructed.

(Step S103)
The user visually recognizes the image 1 displayed on the output device 20. When a sound is output from the output device 20, the user listens to the sound.

(Step S104)
The user executes the cooking operation shown in the image 1 at least once based on the visual result of the image 1.

(Step S105)
Each time the cooking work is performed in step S104, the first sensor 13 outputs a pressure signal indicating the sensing result of the cooking work to the control unit 12.

(Step S106)
The control unit 12 determines whether or not all the cooking operations included in the cooking step 1 have been completed based on the sensing result of the cooking operation indicated by the pressure signal.

For example, the cooking data shows cutting of the food material M times (M is an integer of 1 or more) as the cooking operation of the cooking step 1. In such a case, the control unit 12 counts the number of disconnections detected based on the pressure signal from the first sensor 13 and determines whether or not the number of disconnections has reached M times. , Judge whether all cooking work is completed. Alternatively, the cooking data indicates cutting of the ingredients at intervals of Q cm (Q is a number greater than 0) as the cooking operation of the cooking step 1. In such a case, the control unit 12 derives the thickness of the food material after each cutting based on the pressure signal from the first sensor 13 or the image from the second sensor 30. Then, the control unit 12 may determine whether or not all the cooking operations have been completed by determining whether or not all of them have reached Q cm. Alternatively, the cooking data shows the working time of the cooking operation in the cooking step 1. For example, the working time is the boiling time. In such a case, the control unit 12 measures the elapsed time from the start of displaying the image 1 of the cooking process 1 and determines whether or not the elapsed time has reached the working time. You may judge whether or not the cooking work of is completed. Alternatively, when the cooking data shows chopped onions as the cooking operation of the cooking step 1, the control unit 12 determines that the maximum value of the pressure signal for cutting the onions is less than the threshold value. It may be determined that the cooking work has been completed.

Alternatively, the control unit 12 sets the time during which the numerical value indicated by the pressure signal output from the first sensor 13 is stable, that is, the time during which the numerical value is within a predetermined range to be equal to or longer than a predetermined time. At that time, it may be determined that all the cooking work has been completed.

Alternatively, the control unit 12 may determine whether or not all the cooking operations have been completed by the gesture of the user. For example, the gesture is the act of hitting the cooking plate 11 twice in a row with a kitchen knife. At this time, the first sensor 13 outputs a pressure signal obtained by tapping the cooking plate 11 twice in succession with the kitchen knife to the control unit 12. By receiving the pressure signal, the control unit 12 determines that all the cooking operations have been completed.

Alternatively, the cooking support system 100 may include an operation unit that physically accepts the user's operation. In such a case, the control unit 12 may determine that all the cooking work has been completed when the operation unit is operated.

(Step S107)
Then, when the control unit 12 determines in step S106 that all the cooking operations included in the cooking process 1 have been completed, the control unit 12 changes the contents of the cooking process after the cooking process 1 based on the result of the cooking operation. For example, the content of the cooking step 2 immediately after the cooking step 1 is changed. For example, when it is obtained that the radish is hard as a result of the cooking operation of the cooking step 1, the control unit 12 changes the content of the cooking step 2 so that the radish is soft.

Next, the cooking support system 100 supports the cooking step 2 by performing the processes of steps S201, S202, and S205 to S207 in the same manner as the support of the cooking step 1. The cooking support system 100 repeats such support for the cooking process and supports the cooking process N, which is the final cooking process.

(Step S1001)
When the support of the cooking step N is completed, the control unit 12 instructs the output device 20 to display the finished image.

(Step S1002)
The output device 20 displays the end image based on the instruction from the control unit 12.

FIG. 12 is a flowchart showing the processing operation of the control unit 12.

(Step S1)
First, the control unit 12 initializes the variable k to 1.

(Step S2)
Next, the control unit 12 instructs the output device 20 to display the image of the cooking step k shown in the cooking data.

(Step S3)
Next, the control unit 12 receives the pressure signal from the first sensor 13.

(Step S4)
Next, the control unit 12 determines whether or not all the cooking operations included in the cooking step k have been completed based on the pressure signal received in step S3.

(Step S5)
Next, the control unit 12 determines whether or not the variable k is less than the maximum value N.

(Step S6)
Here, if the control unit 12 determines in step S5 that the variable k is less than the maximum value N (Yes in step S5), the control unit 12 increments the variable k.

(Step S9)
On the other hand, if the control unit 12 determines in step S5 that the variable k is not less than the maximum value N (No in step S5), that is, if it determines that the variable k is the maximum value N, the output device 20 outputs a display of the end image. Instruct.

(Step S7)
After the variable k is incremented in step S6, the control unit 12 identifies the result of the cooking operation completed immediately before based on the pressure signal received in step S3. Then, the control unit 12 determines whether or not to change the content of the cooking process after the cooking process k based on the result of the cooking operation. The cooking work completed immediately before is the cooking work of the cooking step k before the increment is performed, and the cooking process in which the change in the content is determined is the cooking step k after the increment is performed or cooking. This is the cooking step after step k. Here, if the control unit 12 determines in step S7 that the content of the cooking process is not changed (No in step S7), the control unit 12 repeatedly executes the process from step S2.

(Step S8)
On the other hand, when the control unit 12 determines in step S7 that the content of the cooking process is to be changed (Yes in step S7), the control unit 12 changes the content of the cooking process. As a result, the image of the cooking process displayed on the output device 20 according to the instruction in the later step S2 becomes an image showing the changed contents.

[Cooking process changes and additions]
FIG. 13A shows an example of cooking data stored in the memory 14.

As described above, the memory 14 stores cooking data for making each of the plurality of dishes. For example, the cooking data shows information about each of the cooking steps 1 to N for making the cooked product, as shown in FIG. 13A. Specifically, the cooking data indicates the type of the cooking process, the content of the cooking process, and the presentation information corresponding to the cooking process for each of the cooking process 1 to the cooking process N. Here, the content of the cooking process indicates the cooking target and the cooking method used in the cooking process. Further, the presented information includes an image displayed by the output device 20 and a sound output from the output device 20 in order to encourage the user to perform a cooking operation in the cooking process.

Types of cooking steps include, for example, cutting steps, preparatory steps, heating and cooling steps, and the like. The cutting step is a step of cutting the foodstuff on the cooking plate 11 with, for example, a kitchen knife. In this cutting step, the control unit 12 detects the cutting of the food material and the number of times of cutting based on the pressure signal output from the first sensor 13. Further, the control unit 12 may derive at least one of the hardness of the cut food, the thickness of the cut food, the weight of the cut food, and the volume of the cut food.

The heating / cooling step includes at least one of a heating step of heating the foodstuff and a cooling step of cooling the foodstuff. Heating is at least one process of baking, steaming, simmering, and roasting. Cooling is at least one process of freezing and refrigerating.

The preparatory step is a step other than the cutting step and the heating / cooling step. For example, the preparation step includes a step of arranging an ingredient or a cooking utensil on the cooking plate 11, a step of putting at least one of the ingredient and the cooking ingredient in a container which is a cooking utensil arranged on the cooking plate 11, and softening the ingredient. This is the process of cooking, or the process of making it easier for the ingredients to cook.

For example, the cooking data shown in FIG. 13A includes the cooking process type "cutting process", the cooking target "carrot" and the cooking method "random cutting", which are the contents of the cooking process, and the cooking process. The corresponding presentation information "image 1, sound 1" is shown.

When a dish is selected by the user, the control unit 12 reads the cooking data corresponding to the dish from the memory 14. Then, the control unit 12 performs processing based on the information on the cooking process for each cooking process in the order of the plurality of cooking processes shown in the cooking data. For example, since the presentation information in the cooking process 1 is "image 1, sound 1", the control unit 12 instructs the output device 20 to display the image 1 and output the sound 1. Further, since the type of cooking process in the cooking process 1 is "cutting process", the control unit 12 detects the cutting of the food material "carrot" to be cooked based on the pressure signal output from the first sensor 13. Then, the hardness and thickness of the cut carrot are derived.

FIG. 13B shows an example of the change addition data held in the memory 14.

The memory 14 stores change and additional data for changing or adding the contents of the cooking process for each of the plurality of dishes. For example, as shown in FIG. 13B, the change addition data shows the derivation target, the reference range, and the change process when the value of the derivation target is out of the standard for each of the cooking step 1 to the cooking step N. The derivation target is a parameter derived based on the pressure signal output from the first sensor 13, such as hardness, thickness, ease of passing through fire, or weight. The reference range is a numerical range that serves as a reference for the numerical value to be derived. The change processing when the value to be derived is out of the standard includes, for example, addition of a cutting process, change of the cutting process, addition of a preparation process, change of the heating / cooling process, and proposal of another cooking product. This change process is applied to the cooking process after the cooking process when the value of the derivation target derived in the cooking process is out of the standard. Further, this change process is a process of changing information such as presentation information regarding the cooking process after the above, which is shown in the cooking data shown in FIG. 13A.

In the present embodiment, when the value to be derived is out of the standard, the control unit 12 applies the change process to the subsequent cooking process, but at that time or in advance, the reason for applying the change process and the reason thereof. The content of the change process may be displayed on the output device 200. The reason for applying the change process may be the value to be derived. For example, when the derivation target is hardness, the reason for applying the change process may be the hardness index shown in FIG. 6 or the level of hardness. The content of the change process is, for example, addition of a cutting step, addition of a preparatory step, or change of a heating / cooling step. Specifically, the control unit 12 may display the message "Since the radish in the cooking step 1 is hard, a cutting step has been added to the cooking step 2" on the output device 200. Further, the control unit 12 may display the content of the cooking process before the change on the output device 200 together with the message.

In the present embodiment, the cooking data shown in FIG. 13A and the change-addition data shown in FIG. 13B are separated, but the cooking data may include the change-addition data.

For example, the modified additional data shown in FIG. 13B indicates the derivation target “hardness” and the reference range A for the cooking process 1. Therefore, the control unit 12 derives the hardness of the cut food material in the cooking step 1. This hardness is derived, for example, as the hardness index shown in FIG. Further, the reference range A is, for example, an allowable range shown in FIG. Then, the control unit 12 compares the hardness index with the permissible range, and if the hardness index is out of the permissible range, that is, if the value to be derived is out of the standard, after the cooking step 1. For the cooking process of, the change process shown in the change addition data is performed. The change addition data shown in FIG. 13B shows the addition of the cutting step, the addition of the preparation step, and the change of the heating / cooling step as the change processing when the value to be derived exceeds the standard for the cooking step 1. Further, the change additional data shown in FIG. 13B shows a proposal of another cooked product as a change process when the value to be derived is less than the standard for the cooking step 1. Therefore, if the hardness index described above is larger than the permissible range, the control unit 12 performs at least one of the addition of the cutting step, the addition of the preparation step, and the change of the heating / cooling step after the cooking step 1. Perform for the cooking process. Priority may be determined in advance for these three change processes, and the control unit 12 may preferentially select a change process having a high priority and perform the selected change process. On the other hand, if the hardness index described above is smaller than the permissible range, the control unit 12 proposes another cooking product to the cooking process after the cooking process 1. For example, the control unit 12 causes the output device 20 to display an image of another dish and a message prompting the user to change to the other dish in the cooking step 2 after the cooking step 1. Make a suggestion for another dish.

Here, specific examples of each of the above-mentioned change processes are as follows.

The addition of the cutting step is a process of adding a step of further finely cutting the food material cut in the cutting step to the cooking step performed after the cutting step. Such addition of the cutting step is performed when the hardness or thickness of the food material cut in the previous cutting step exceeds the reference range.

For example, the control unit 12 refers to the modified additional data shown in FIG. 13B to derive the hardness or thickness of the cut carrot in the carrot cutting step of cooking step 1 or 2. Then, when the control unit 12 determines that the numerical value indicating the hardness or thickness (for example, hardness index) exceeds the reference range A or B, the cut carrot is used for the cooking step performed after the cutting step. Add a cutting step to cut the carrot into smaller pieces. As described above, the control unit 12 in the present embodiment acquires the second thickness associated with the first cooking step, and the first thickness and the second thickness derived in the first cooking step. The content of the second cooking step is changed by using the comparison result with the thickness. Further, the control unit 12 acquires the second hardness associated with the first cooking step, and compares the first hardness and the second hardness derived in the first cooking step with each other. It is used to change the content of the second cooking process. For example, the second thickness or second hardness is the reference range shown in the modified additional data. As a result, even if the hardness or thickness of the food material once cut is out of the predetermined reference range, the hardness or thickness can be kept within the reference range thereafter.

To change the cutting process, in the cutting process of the food material 2 performed after the cutting process of the food material 1, the size of the food material 2 to be cut is changed so as to match the size of the food material 1 cut in the previous cutting process. It is a process to do. That is, the size of the food material 2 cut in the cutting process of the food material 2 is changed to substantially the same size as the food material 1 cut in the cutting process of the food material 1. Such a change in the cutting process is performed when the size of the food material 1 cut in the cutting process of the food material 1 deviates from the reference range. The size of the cut food material may be the thickness of the cut food material.

For example, the control unit 12 refers to the change and additional data shown in FIG. 13B, and derives the thickness of the cut radish in the radish cutting step of the cooking step 2. Then, when the control unit 12 determines that the thickness is out of the reference range, the radish cut first has the thickness of the potato after cutting, which is predetermined in the potato cutting step performed after the cutting step. Change to the thickness of. As a result, it is possible to appropriately adjust the texture or the texture of the cooked radish and potatoes when they are put in the mouth. As described above, the control unit 12 in the present embodiment has a second thickness according to the comparison result between the first thickness and the second thickness (for example, the above-mentioned reference range) derived in the first cooking step. The method of cutting the second ingredient such as the potato used in the cooking step is changed as the content of the second cooking step. Thereby, the texture as described above can be appropriately adjusted.

The combination of the cut food material 1 and the food material 2 (that is, the combination of the first food material and the second food material) adjusted so that the size such as the thickness is substantially the same is predetermined. .. Specifically, the combination of carrot and radish and the combination of radish and potato may be predetermined. For example, the combination data indicating such a combination is stored in the memory 14, and the control unit 12 may select the change of the cutting process from the plurality of change processes by referring to the combination data.

The addition of the preparatory step is a process of adding a step of softening the foodstuff cut in the cutting step or a step of making it easier for the foodstuff to be cooked, in addition to the cooking step performed after the cutting step. Such addition of the preparatory step is performed when the hardness or thickness of the food material cut in the cutting step deviates from the reference range.

For example, the control unit 12 derives the hardness of the cut carrot in the carrot cutting step, which is the cooking step 1, with reference to the modified additional data shown in FIG. 13B. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) exceeds the reference range A, the cut carrot is microwaved for the cooking step performed after the cutting step. Add a process of softening using as a preparatory process. When the cooking step 1 is a meat cutting step, the control unit 12 adds a step of adding sake to the cut meat and kneading it as a preparatory step with respect to the cooking step performed after the cutting step. do. As a result, even if the hardness of the cut food material is out of the predetermined range, the hardness can be kept within the predetermined range thereafter.

As described above, when the first hardness derived in the first cooking step is harder than the second hardness (for example, the above-mentioned reference range), the control unit 12 in the present embodiment is after cutting. The content of the second cooking step is changed by adding the processing for the first ingredient of the above to the second cooking step. For example, the processing for the first food material is a step of softening the first food material using the above-mentioned microwave oven. As a result, even if the hardness of the cut first food material is not as expected, the hardness can be brought close to the expected hardness. That is, even if the hardness of the cut first food material is out of the predetermined range, the hardness can be kept within the predetermined range thereafter.

The change of the heating / cooling step is a process used in the heating / cooling step performed after the cutting step to change the temperature pattern indicating the relationship between the heating or cooling temperature and the time. Such a change in the heating / cooling step is performed when the hardness or thickness of the food material cut in the cutting step deviates from the reference range.

For example, the control unit 12 refers to the change and additional data shown in FIG. 13B, and derives the hardness of the cut onion in the onion cutting step which is the cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) is out of the reference range A, the temperature used in the step of frying the onion, which is a heating step performed after the cutting step, in a pan. Change the pattern. Further, when the numerical value indicating the hardness of the onion is larger than the reference range A and the heating step is the step of frying the onion and the meat in a pan, the control unit 12 controls only the onion in the heating step. Change the timing of frying the meat so that the stir-fry time is longer. That is, the control unit 12 delays the timing of frying the meat from a predetermined timing. As a result, even if the hardness of the cut food material is out of the predetermined range, the hardness can be kept within the predetermined range thereafter. In the above example, the control unit 12 derives the hardness of the onion and changes the heating step according to the hardness, but similarly to the hardness, the thickness of the onion is derived and the thickness of the onion is increased. The heating process may be changed.

Further, in the above example, the cooking step 1 is a step of cutting onions, but it may be a step of cutting meat. In this case, the control unit 12 refers to the change and additional data shown in FIG. 13B, and derives the hardness of the cut meat in the meat cutting step which is the cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) is out of the reference range A, the temperature used in the step of frying the meat, which is the heating step performed after the cutting step, is performed. Change the pattern. Further, when the numerical value indicating the hardness of the meat is larger than the reference range A and the heating step is a step of frying the meat and vegetables in a pan, the control unit 12 controls only the meat in the heating step. You may change the timing of frying the vegetables so that the stir-fry time is longer. That is, the control unit 12 delays the timing of frying the vegetables from a predetermined timing. Alternatively, in the step of frying meat and vegetables in a pan, if the order of the ingredients to be stir-fried is defined, the control unit 12 may change the order. For example, the order in which vegetables and meat are stir-fried is defined, such that vegetables are stir-fried in a pan and then meat is placed in the pan and stir-fried. In such a case, if the control unit 12 determines that the numerical value indicating the hardness of the meat is larger than the reference range A, the order of frying the vegetables and the meat may be changed.

Further, when the numerical value indicating the hardness of the meat is smaller than the reference range A and the heating step is the step of frying the meat in a pan, the control unit 12 fires the meat in the heating step. To make it difficult to pass, change the heating process so that the vegetables are added to the pan. That is, the control unit 12 outputs a message for adding vegetables to the pot from the output device 20 by characters or sounds. In the above example, the control unit 12 derives the hardness of the meat and changes the heating step according to the hardness. However, similarly to the hardness, the control unit 12 derives the thickness of the meat and responds to the thickness. The heating process may be changed.

Further, in the above example, the heating step is a step of frying the foodstuff, but it may be a step of boiling the foodstuff. In this case, the control unit 12 refers to the change and additional data shown in FIG. 13B, and derives the hardness of the cut food material in the food cutting step of the cooking step 1. Then, when the control unit 12 determines that the numerical value indicating the hardness (for example, hardness index) is out of the reference range A, the temperature pattern used in the step of boiling the foodstuff, which is the heating step performed after the cutting step. To change. When the timing of taking the lye in the heating step is predetermined, the control unit 12 may change not only the temperature pattern but also the timing. Further, when the boiling time is changed from a predetermined time by changing the temperature pattern, the control unit 12 may change the amount of water used for boiling in the heating step. That is, the predetermined amount of water is changed in the heating process. Further, when the control unit 12 determines that the foodstuff is meat and the numerical value indicating the hardness of the meat is larger than the reference range A, the control unit 12 sets the step of boiling the foodstuff, which is a heating step performed after the cutting step. Part of the water used may be changed to red wine.

As described above, the control unit 12 in the present embodiment has the control result according to the comparison result between the first thickness and the second thickness (for example, the above-mentioned reference range) derived in the first cooking step, or the first. Heating of the first food material after cutting used in the second cooking step according to the comparison result between the first hardness and the second hardness (for example, the above-mentioned reference range) derived in the first cooking step. The method is changed as the content of the second cooking step. As a result, even if the hardness of the first food material after cutting is not as expected, the hardness can be brought close to the expected hardness.

Another cooking proposal is a process of adding to the cooking process performed after the cutting process a proposal for another cooking product different from the cooking process produced by the cutting process and the cooking process. Proposals for this other dish are made by displaying an image or outputting sound by the output device 20. Further, such a proposal for another cooking product is made when the value indicating the hardness or thickness of the food material cut in the cutting step is smaller than the reference range. The information of another cooking product is, for example, information indicating a soup-based cooking product, and may be stored in the memory 14 in advance.

For example, the control unit 12 refers to the change and additional data shown in FIG. 13B, and derives the thickness of the cut radish in, for example, the cutting step of the radish which is the cooking step 2 of the cooking product “curry”. Then, when the control unit 12 determines that the thickness is smaller than the reference range, the control unit 12 searches the memory 14 for another dish using the cut radish, for example, the dish "soup". The control unit 12 uses the output device 20 to make a proposal for another searched cooking product “soup” in, for example, cooking step 3 after the cooking step 2. As a result, the texture of the radish that is too fine is lost in the dish "curry", but the radish can be effectively used in another dish "soup".

FIG. 14 shows an example of changing the temperature pattern. The horizontal axis of the graph of FIG. 14 indicates time [s], and the vertical axis indicates temperature [° C.]. The temperature is the set temperature of the stove or heater for heating the food or the degree of heating power.

When, for example, the control unit 12 changes the temperature pattern used in the subsequent heating step because the hardness of the cut food material exceeds the reference range, the control unit 12 sets the temperature pattern pt1 as shown in FIG. Change to the temperature pattern pt2 or pt3. That is, the control unit 12 changes the temperature pattern pt1 to the temperature pattern pt2 by raising the maximum temperature h1 of the temperature pattern pt1 to the maximum temperature h2. Alternatively, the control unit 12 changes the temperature pattern pt1 to the temperature pattern pt3 by extending the heating time t01 of the temperature pattern pt1 to the heating time t02.

The temperature pattern pt1 before such a change may be shown in the cooking data shown in FIG. 13A, and the temperature pattern pt2 or pt3 after the change may be shown in the change additional data shown in FIG. 13B. The control unit 12 changes the temperature pattern pt1 by referring to the change additional data.

Further, the control unit 12 may generate the changed temperature pattern when the changed temperature pattern pt2 or pt3 is not shown in the changed additional data. For example, the control unit 12 generates a temperature pattern pt2 having a maximum temperature h2 by multiplying the maximum temperature h1 of the temperature pattern pt1 shown in the cooking data by the hardness index described above. Alternatively, the control unit 12 generates a temperature pattern pt3 having a heating time t02 by multiplying the heating time t01 of the temperature pattern pt1 shown in the cooking data by the hardness index described above. Further, in the above example, the hardness index is used to generate the changed temperature pattern, but the hardness level shown in FIG. 6 may be used instead of the hardness index. In this case, a coefficient is assigned to each hardness level in advance, and the control unit 12 generates the changed temperature pattern by multiplying the coefficient by the maximum temperature h1 of the temperature pattern pt1 or the heating time t01. You may. In the above example, the temperature pattern is changed according to the hardness of the food material after cutting, but similarly, the temperature pattern may be changed according to the thickness of the food material after cutting. As described above, the harder or thicker the cut food material is, the higher the temperature or the longer the time the food material is heated. Conversely, the softer the hardness or the smaller the thickness of the cut food, the lower the temperature or the shorter the time the food is heated. Thereby, the hardness of the food material can be appropriately controlled.

FIG. 15 conceptually shows a combination of cooking data of the cooking product “curry” and modified additional data.

For example, the step of making the cooked product "curry" includes cooking steps 1 to N as shown in FIG. Cooking step 1 is a cutting step of cutting carrots, and depending on parameters such as hardness derived in the cutting step, reprocessing of carrots, change of heating step, or proposal of another cooking step is a cooking step. It is carried out in the cooking process after 1. Reprocessing of carrots is the addition of the above-mentioned cutting step or preparation step to the carrots cut in the cutting step. Similarly, cooking step 2 is a cutting step of cutting potatoes, and depending on parameters such as hardness derived in the cutting step, reprocessing of potatoes, change of heating step, or proposal of another cooking product can be made. , It is performed in the cooking step after the cooking step 2. The reworking of potatoes is the addition of the above-mentioned cutting step or preparation step to the potatoes cut in the cutting step.

[Summary of Embodiment 1]
As described above, the cooking support system 100 in the present embodiment changes the content of the subsequent cooking process according to the result of the cooking work in the cooking process. That is, the control unit 12 in the present embodiment performs the process shown in FIG.

FIG. 16 is a flowchart showing a processing operation in which the control unit 12 in the present embodiment changes the content of the cooking process.

(Step Sa1)
First, the control unit 12 causes the output device 20 to output information on the first cooking process of cutting the first food material or applying pressure to the first food material. The information is, for example, an image or sound for prompting the user to cut the first ingredient.

(Step Sa2)
Next, in the first cooking step, the control unit 12 receives the cooking plate 11 when the first ingredient is cut on the cooking plate 11 or when pressure is applied to the first ingredient on the cooking plate 11. At least one of the pressure applied to the food, the number of times the first food is cut, and the state of the first food after cutting is obtained.

(Step Sa3)
Next, the control unit 12 uses information based on at least one of the pressure, the number of cuttings, and the state of the first food material after cutting, to perform the second cooking step after the first cooking step. Change the content.

(Step Sa4)
Then, the control unit 12 outputs the changed information of the second cooking process from the output device 20.

As a result, for example, the user of the output device 20 performs the cooking operation according to the information of the first cooking process output from the output device 20. Then, the cooking operation obtains information based on at least one of the above-mentioned pressure, the number of cuttings, and the state of the first food material, or at least one of them, as a result of the cooking operation. Even if the result of the cooking operation is different from the result assumed in the first cooking process, the content of the second cooking process is changed by using the result of the cooking operation. Therefore, even if the result of the cooking work in the first cooking step is different from the assumption, the influence on the cooking product due to the result can be reduced in the second cooking step. As a result, cooking support can be appropriately provided.

Further, in step Sa3, the control unit 12 estimates the first thickness of the first food material after cutting based on the number of cuttings. Then, the control unit 12 changes the content of the second cooking process by using the first thickness of the first food material as the information based on the number of cuttings. For example, the control unit 12 acquires the second thickness associated with the first cooking process, and uses the comparison result between the first thickness and the second thickness to obtain the second thickness of the second cooking process. Change the content.

As a result, the first thickness is acquired as a result of the cooking work in the first cooking step, and the content of the second cooking step is changed by using the first thickness. Therefore, even if the first thickness deviates from the second thickness assumed in the first cooking step, the influence on the cooking product due to this can be reduced in the second cooking step.

Further, in step Sa3, the control unit 12 estimates the first hardness of the first food material after cutting or the first hardness of the first food material after applying pressure based on the pressure. , The content of the second cooking process is changed by using the first hardness of the first ingredient as the information based on the pressure. For example, the control unit 12 acquires the second hardness associated with the first cooking step, and uses the comparison result between the first hardness and the second hardness to obtain the second cooking step. Change the contents of.

As a result, the first hardness is acquired as a result of the cooking work in the first cooking step, and the content of the second cooking step is changed by using the first hardness. Therefore, even if the first hardness deviates from the second hardness assumed in the first cooking process, the influence on the cooking product due to this can be reduced in the second cooking process. can.

Further, in step Sa3, the control unit 12 cuts the second food material used in the second cooking step and the first post-cutting method used in the second cooking step, depending on the comparison result. At least one of the heating methods of the ingredients is changed as the content of the second cooking step.

As a result, for example, when the first thickness is larger than the second thickness and the first thickness becomes larger than the thickness of the second food material cut in the second cooking step. , The way of cutting the second ingredient is changed. Therefore, even if the first thickness becomes large, the first food material after cutting and the second food material after cutting can be made the same thickness. Further, for example, when the first hardness of the first food material after cutting is harder than the second hardness, the heating method of the first food material is changed. Therefore, by changing the heating method, the hardness of the first food material after cutting can be brought close to the hardness of the second food material.

Further, in step Sa3, when the first hardness is harder than the second hardness, the control unit 12 adds processing to the first food material after cutting to the second cooking step. Change the contents of the cooking process of 2.

As a result, when the first hardness of the first food material after cutting is harder than the second hardness, processing for the first food material is added. For example, the additional processing is a processing for further cutting the first food material after cutting, or a processing for heating the first food material after cutting in a microwave oven. Therefore, by adding the processing, the hardness of the first food material after cutting can be brought close to the hardness of the second food material.

In the present embodiment, the content of the second cooking process is changed by using the comparison result between the first thickness and the second thickness or the comparison result between the first hardness and the second hardness. do. That is, as shown in FIG. 13B, the control unit 12 compares the hardness derived in the cooking step 1 with the reference range A, and changes the content of the subsequent cooking step based on the comparison result. However, the control unit 12 does not have to use such a comparison result. For example, the control unit 12 determines for each numerical value of hardness or thickness derived in the cooking process whether or not a change in the later cooking process is set for the numerical value, and the change is set. If so, the content of the later cooking process may be changed. Alternatively, the control unit 12 determines for each level of hardness or thickness derived in the cooking process whether or not a change in the subsequent cooking process is set for that level, and the change is set. If so, the content of the later cooking process may be changed. Subsequent changes in the cooking process for that number or level may be set, for example, in the modified additional data shown in FIG. 13B.

Further, the addition of the preparatory step in the present embodiment is a process of adding a step of softening the cut food material in the cutting step to the cooking step performed after the cutting step. However, the addition of this preparatory step may be a process of adding a step of adding cooking materials to the cooking step performed after the previous preparatory step. For example, if too much salt is added to the water in the bowl in the previous preparation step, the process of adding more water to the bowl is added to the subsequent cooking step. It is done as.

Further, in the present embodiment, the control unit 12 derives the weight, hardness, and thickness of the food material as a result of the cooking work, but the volume may be derived. For example, when the cooking support system 100 includes the second sensor 30, the control unit 12 has the area and Z in the XY plane of the foodstuff projected in the image obtained by the photographing of the second sensor 30. The volume of the food may be derived based on the height in the axial direction. The height in the Z-axis direction may be predetermined for each ingredient in the cooking data. Further, the control unit 12 may derive the weight of the food material by multiplying the volume of the food material by the density of the food material. The density may also be shown in advance for each ingredient in the cooking data.

(Embodiment 2)
The control unit 12 of the cooking support system 100 in the present embodiment performs a zero reset at the timing when the image displayed on the output device 20 is switched. The zero reset is a process of resetting the load derived based on the pressure signal output from the first sensor 13 to zero. The numerical values such as the load and the time in the present embodiment are all examples, and may be other numerical values.

FIG. 17 shows an example of the screen transition and zero reset timing of the output device 20. The images d1 to d11 shown in FIG. 17 are images associated with the cooking steps 1 to 11 shown in the cooking data.

First, the control unit 12 causes the output device 20 to display the image d1 of the preparation for making the cooking product according to the above-mentioned cooking data. In the image d1 of the pre-preparation, the foodstuff 1 is placed on the cooking plate 11 to perform the work of the previous process on the foodstuff 1, and the foodstuff 2 is placed on the cooking plate 11 to prepare the seasonings A to C. It is an image for encouraging the user to do the work. The pre-step includes, for example, at least one of a step of washing the foodstuff 1, a step of peeling the foodstuff 1, and a step of removing the whiskers of the foodstuff 1. Further, the work in the present embodiment is the same cooking work as in the first embodiment.

Next, the control unit 12 switches the image d1 displayed on the output device 20 to the image d2. The image d2 is an image for prompting the user to signal the completion of the preparation. The user gives the signal by, for example, tapping the cooking plate 11 twice in succession with a kitchen knife. The first sensor 13 outputs a pressure signal obtained by tapping the cooking plate 11 twice in succession with the kitchen knife to the control unit 12. The control unit 12 recognizes that the preparation is completed by receiving the pressure signal. As a result, the control unit 12 switches the image d2 displayed on the output device 20 to the image d3 and performs a zero reset. The image d3 is an image for encouraging the user to cut the food material 1 on the cooking plate 11. By such a zero reset, in the subsequent cooking process, the control unit 12 cuts the food material 1, cuts the next food material 2, and cleans up the food material 1 and the food material 2 based on the load derived from the pressure signal. Can be detected appropriately.

Next, the control unit 12 causes the image d3 displayed on the output device 20 to be switched to the image d4, and further switches the image d4 to the image d5. Image d4 is an image for encouraging the user to cut the food material 2 on the cooking plate 11, and image d5 is an image for encouraging the user to clean up the food material 1 and the food material 2 on the cooking plate 11. be.

Next, the control unit 12 switches the image d5 displayed on the output device 20 to the image d6 and performs a zero reset. Image d6 is an image for encouraging the user to place the cup on the cooking plate 11. By such a zero reset, the control unit 12 can appropriately detect that the cup has been placed based on the load derived from the pressure signal.

Next, the control unit 12 switches the image d6 displayed on the output device 20 to the image d7, and performs a zero reset. Image d7 is an image for encouraging the user to put 100 gf of water into the cup on the cooking plate 11. By such a zero reset, the control unit 12 can appropriately detect that 100 gf of water has been put into the cup based on the load derived from the pressure signal.

Next, the control unit 12 switches the image d7 displayed on the output device 20 to the image d8, and performs a zero reset. Image d8 is an image for encouraging the user to put 10 gf of mirin in the cup on the cooking plate 11. By such a zero reset, the control unit 12 can appropriately detect that 10 g of mirin has been put into the cup based on the load derived from the pressure signal.

Next, the control unit 12 switches the image d8 displayed on the output device 20 to the image d9, and performs a zero reset. Image d9 is an image for encouraging the user to put two tablespoons of salt in the cup on the cooking plate 11. By such a zero reset, the control unit 12 can appropriately detect that two tablespoons of salt have been put into the cup based on the load derived from the pressure signal.

Then, the control unit 12 switches the image d9 displayed on the output device 20 to the image d10, further switches the image d10 to the image d11, and performs a zero reset. The image d10 is an image for encouraging the user to put each cooking material in the cup on the cooking plate 11 into the pan. The image d11 is an image for encouraging the user to cut the food material 1 on the cooking plate 11. By such a zero reset, the control unit 12 can appropriately detect the cutting of the food material 1 based on the load derived from the pressure signal.

As described above, the control unit 12 in the present embodiment performs a zero reset when switching the image displayed on the output device 20 to the next image. That is, the control unit 12 in the present embodiment continuously acquires a signal indicating a numerical value that changes according to the load applied to the cooking plate 11 from the first sensor 13. Then, the control unit 12 causes the output device 20 to display a first image relating to the first cooking process in which the cooking operation using the cooking plate 11 is performed. The control unit 12 converts the numerical value indicated by the above-mentioned signal acquired into a load while the first image is displayed. Further, the control unit 12 converts the first image displayed on the output device 20 into a second image relating to a second cooking process in which the cooking plate 11 is used to perform a cooking operation different from the first cooking process. Let me switch. Here, the control unit 12 performs a zero reset to set the numerical value indicated by the above signal acquired when the first image is switched to the second image to a load of 0, and the second image is displayed. While being, the numerical value indicated by the above-mentioned signal acquired is converted into a load based on the numerical value set to the load of 0.

The timing of performing this zero reset may be indicated in the cooking data described above. For example, the cooking data indicates that the cooking step 2 is performed after the cooking step 1, and that the zero reset is performed at the beginning of the cooking step 2. The control unit 12 performs a zero reset according to this cooking data. As a result, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. Therefore, cooking support can be appropriately provided.

FIG. 18 shows an example of screen transitions of the output device 20 and transitions of processing contents when making a dish “karaage”. The images d101, d111 to d115, d103, and d104 shown in FIG. 18 are images associated with cooking steps 1 to 8 of the cooking data of the cooking product “karaage”, respectively.

First, the control unit 12 outputs an image d101 for prompting the user to cut the meat used for the dish “karaage” on the cooking plate 11 according to the cooking data of the dish “karaage”. To display. Then, when the control unit 12 determines that the work has been completed, the control unit 12 switches the image d101 displayed on the output device 20 to the image d111. The image d111 is an image for encouraging the user to clean up the meat on the cooking plate 11.

Next, the control unit 12 switches the image d111 displayed on the output device 20 to the image d112, and performs a zero reset. The image d112 is an image for encouraging the user to place the ball on the cooking plate 11. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal becomes less than, for example, 5 gf, that is, when the meat has been cleaned up, and switches the image. By such a zero reset, the control unit 12 can appropriately detect that the ball is placed on the cooking plate 11 in the next cooking step.

Next, the control unit 12 switches the image d112 displayed on the output device 20 to the image d113, and performs a zero reset. The image d113 is an image for urging the user to put 100 gf of water into the bowl on the cooking plate 11. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change for 0.5 s or more beyond, for example, 10 gf, that is, when the ball installation is completed, and the image is switched. I do. By such a zero reset, the control unit 12 can appropriately detect that 100 gf of water has been put into the bowl in the next cooking step.

Next, the control unit 12 switches the image d113 displayed on the output device 20 to the image d114, and performs a zero reset. The image d114 is an image for encouraging the user to put 10 gf of soy sauce into the bowl on the cooking plate 11. Specifically, the control unit 12 performs zero reset when the load derived based on the pressure signal, that is, the weight of water becomes, for example, 100 gf or more, and switches the image. By such a zero reset, the control unit 12 can appropriately detect that 10 gf of soy sauce has been put into the bowl in the next cooking step.

Next, the control unit 12 switches the image d114 displayed on the output device 20 to the image d115, and performs a zero reset. Image d115 is an image for encouraging the user to put two teaspoons of salt in a bowl on the cooking plate 11. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal, that is, the weight of the soy sauce becomes, for example, 10 gf or more, and switches the image. By such a zero reset, the control unit 12 can appropriately detect that two teaspoons of salt have been put into the bowl in the next cooking step. Then, by this work, a sauce is generated in the ball.

Then, the control unit 12 switches the image d115 displayed on the output device 20 to the image d103, and further switches the image d103 to the image d104. The image d103 is an image for encouraging the user to soak the cut meat in the sauce in the bowl for 3 hours. The image d104 is an image for encouraging the user to put a garment on the meat that has been soaked in the sauce and fry the meat.

As described above, in the example shown in FIG. 18, since zero reset is performed at the timing of image switching, the work of each cooking process promoted by each image before and after the switching is performed by the user with high accuracy, and the work is performed. Zero reset can be performed appropriately in the meantime.

In the example shown in FIG. 18, the zero reset is performed when the image is switched, but the zero reset may be performed when the image is displayed, not when the image is switched.

FIG. 19 shows other examples of screen transitions and processing contents of the output device 20 when making a dish “karaage”.

In the example shown in FIG. 19, the control unit 12 causes the output device 20 to display the image d110 including the contents of the images d111 to d115 shown in FIG. 18 instead of the images d111 to d115. When the image d110 is displayed, the control unit 12 performs a plurality of zero resets. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal becomes less than 5 gf. Next, the control unit 12 performs a second zero reset when the load becomes a value corresponding to the weight of the ball and does not change for 0.5 s or more. For example, the control unit 12 performs a second zero reset when the load exceeds 10 gf and does not change for 0.5 s or more. Next, the control unit 12 performs a third zero reset when the load increases by 100 gf and does not change for 0.5 s or more. Then, the control unit 12 performs the fourth zero reset when the load increases by 10 gf and does not change for 0.5 s or more.

For example, when the user sees the image d110 displayed on the output device 20, he / she performs each operation shown in the image d110. That is, the user puts away the cut meat on the cooking plate 11, puts a bowl on the cooking plate 11, puts 100 gf of water in the bowl, puts 10 gf of soy sauce, and puts 2 teaspoons of salt. .. On the premise that the user performs those operations, the control unit 12 determines that the meat has been cleaned up when the load is less than 5 gf, and performs the first zero reset. Further, the control unit 12 determines that the installation of the ball is completed and performs the second zero reset when the load becomes a value corresponding to the weight of the ball and does not change for 0.5 s or more. Further, the control unit 12 determines that the addition of 100 gf of water has been completed unless the load increases by 100 gf and does not change for 0.5 s or more, and performs a third zero reset. Further, the control unit 12 determines that the addition of 10 gf of soy sauce has been completed unless the load increases by 10 gf and does not change for 0.5 s or more, and performs a fourth zero reset. By these zero resets, it is possible to appropriately detect the arrangement of balls, the addition of 100 gf of water, the detection of the addition of 10 gf of soy sauce, and the detection of the addition of 2 teaspoons of salt.

In the example shown in FIG. 18, zero reset is performed when the image is switched, and in the example shown in FIG. 19, zero reset is performed when the image is displayed, but the image is also switched when the image is switched. Zero reset may be performed even when is displayed.

FIG. 20 shows another example of the screen transition of the output device 20 and the transition of the processing content when making the dish “karaage”.

In the example shown in FIG. 20, the control unit 12 causes the output device 20 to display the image d120 including the contents of the images d113 to d115 shown in FIG. 18 instead of the images d113 to d115. When the image d120 is displayed, the control unit 12 performs a plurality of zero resets. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal increases by 100 gf and does not change by 0.5 s or more. Then, the control unit 12 performs a second zero reset when the load increases by 10 gf and does not change for 0.5 s or more.

Even in such an example shown in FIG. 20, by zero reset, detection of ball arrangement, detection of water 100 gf input, detection of salty sauce 10 gf input, and detection of 2 teaspoons of salt input are appropriately performed. be able to.

As described above, the control unit 12 in the present embodiment causes the output device 20 to display, for example, an image d120 as a third image relating to the third cooking process in which the cooking work is performed using the cooking plate 11. Then, while the third image is displayed, the control unit 12 loads the numerical value indicated by the pressure signal to 0 when the change in the numerical value indicated by the acquired pressure signal satisfies a predetermined condition. Perform a zero reset to set to. After the condition is satisfied, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load based on the numerical value set to the load of 0.

For example, in the third cooking step, a cooking operation of measuring 100 gf of water on the cooking plate 11 and a cooking operation of measuring 10 gf of soy sauce on the cooking plate 11 are performed, which is the third image. The image d120 is an image for encouraging the user to perform those cooking operations. When such an image d120 is output from the output device 20, the user performs a cooking operation of measuring a weight of 100 gf of water according to the image d120, and then a cooking operation of measuring a weight of 10 g of soy sauce. conduct. Here, when the predetermined condition is the end condition of the measurement of water, the end of the measurement of the water can be detected, and then the zero reset can be performed. In the example shown in FIG. 20, the end condition is that the load derived from the pressure signal increases by 100 gf and remains unchanged for 0.5 s. Therefore, when measuring the weight of soy sauce 10 gf on the cooking plate 11, even if the previously weighed water is on the cooking plate 11, zero reset is performed after the water is weighed. The weight of soy sauce can be appropriately measured at 10 gf.

Here, in the screen transition when making the above-mentioned dish "karaage", a plurality of images for prompting the user to cut the ingredients are not displayed in order, but the plurality of images are displayed in order. You may. Even in this case, the control unit 12 may perform a zero reset.

FIG. 21 shows an example of the screen transition and the transition of the processing content of the output device 20 when the work of cutting the food material is performed a plurality of times to prepare a cooked product. The images d211 to d215, d221, d222, and d201 shown in FIG. 21 are images associated with the cooking steps 1 to 8 of the cooking data of the above-mentioned cooked food, respectively.

First, the control unit 12 causes the output device 20 to display an image d211 for prompting the user to place the radish used for the dish on the cooking plate 11 according to the above-mentioned cooking data. Then, the control unit 12 switches the image d211 displayed on the output device 20 to the image d212, and performs a zero reset. The image d212 is an image for encouraging the user to cut the radish placed on the cooking plate 11 in half. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change for 0.5 s or more beyond, for example, 200 gf, that is, when the arrangement of the radish is completed, and the image is switched. I do. By such a zero reset, the control unit 12 can appropriately detect that the radish has been cut in half in the next cooking step.

Next, when the control unit 12 detects the cutting of the radish once based on the change in the load, the control unit 12 switches the image d212 displayed on the output device 20 to the image d213. The image d213 is an image for encouraging the user to further cut each of the radishes cut in half on the cooking plate 11 in half.

Next, when the control unit 12 detects the cutting of the radish twice based on the change in the load, the control unit 12 switches the image d213 displayed on the output device 20 to the image d214. The image d214 is an image for encouraging the user to further cut the radish cut on the cooking plate 11 at intervals of 2 cm. That is, the work is the work of cutting the radish a plurality of times with a thickness of 2 cm.

Next, when the control unit 12 detects the cutting of the radish M times based on the change in the load, the control unit 12 switches the image d214 displayed on the output device 20 to the image d215. M times is a quotient obtained by dividing the standard length of the radish stored in the memory 14 by 2 cm. The control unit 12 may calculate such M times. Further, the image d215 is an image for encouraging the user to clean up the cut radish on the cooking plate 11.

Next, the control unit 12 switches the image d215 displayed on the output device 20 to the image d221 and performs a zero reset. The image d221 is an image for encouraging the user to place the yam on the cooking plate 11. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal becomes less than −200 gf and does not change for 0.5 s or more, that is, when the radish has been cleaned up, and the image is imaged. Change the switch. By such a zero reset, the control unit 12 can appropriately detect that the yam is placed on the cooking plate 11 in the next cooking step.

Next, the control unit 12 switches the image d221 displayed on the output device 20 to the image d222, and performs a zero reset. The image d222 is an image for encouraging the user to cut the yam placed on the cooking plate 11 into round slices at intervals of 5 mm. The work is the work of cutting yam a plurality of times with a thickness of 5 mm. Specifically, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change for 0.5 s or more over, for example, 100 gf, that is, when the yam arrangement is completed, and cuts the image. To replace. By such a zero reset, the control unit 12 can appropriately detect that the yam has been sliced in the next cooking step.

Next, when the control unit 12 detects the cutting of the yam L times (L is an integer of 1 or more) based on the change in the load, the control unit 12 switches the image d222 displayed on the output device 20 to the image d201. L times is a quotient obtained by dividing the standard length of yam stored in the memory 14 by 2 cm. The control unit 12 may calculate such L times. Further, the image d201 is an image for encouraging the user to clean up the yam sliced on the cooking plate 11.

As described above, in the example shown in FIG. 21, since zero reset is performed at the timing of image switching, the work of each cooking process promoted by each image before and after the switching is performed by the user with high accuracy, and the work is performed. Zero reset can be performed appropriately in the meantime.

In the example shown in FIG. 21, the zero reset is performed when the image is switched, but the zero reset may be performed when the image is displayed, not when the image is switched.

FIG. 22 shows another example of the screen transition of the output device 20 and the transition of the processing content when the operation of cutting the food material is performed a plurality of times to prepare a cooked product.

In the example shown in FIG. 22, the control unit 12 causes the output device 20 to display the image d210 including the contents of the images d211 to d215 shown in FIG. 21 instead of the images d211 to d215. When the image d210 is displayed, the control unit 12 performs a plurality of zero resets. That is, the control unit 12 performs the first zero reset when the load derived based on the pressure signal does not change over 200 gf for 0.5 s or more. Next, the control unit 12 performs a second zero reset when the load derived based on the pressure signal becomes less than −200 gf and does not change by 0.5 s or more, and the image displayed on the output device 20. The d210 is switched to the image d220.

For example, when the user sees the image d210 displayed on the output device 20, he / she performs each operation shown in the image d210. That is, the user places a radish on the cooking plate 11, cuts the radish in half, cuts each of the radishes cut in half in half, further cuts the radish at 2 cm intervals, and cuts the radish. Clean up each radish. On the premise that the user performs those operations, the control unit 12 determines that the arrangement of the radish is completed and performs the first zero reset if the load does not change by more than 0.5 s over 200 gf. Further, the control unit 12 determines that the cleaning of the cut radish has been completed unless the load becomes less than −200 gf and does not change for 0.5 s or more, and performs a second zero reset. By these zero resets, it is possible to appropriately detect the cutting of the radish and the arrangement of the yam to be performed in the next cooking process.

The image d220 includes the contents of the images d221 to d222 shown in FIG. 21, and is displayed on the output device 20 instead of the images d221 to d222. When this image d210 is displayed, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change for 0.5 s or more, for example, exceeding 100 gf. That is, the control unit 12 determines that the arrangement of the yam is completed and performs a zero reset unless the load exceeds 100 gf and changes for 0.5 s or more. After that, when the control unit 12 detects the cutting of the yam L times based on the change in the load, the control unit 12 switches the image d220 displayed on the output device 20 to the image d201. By the above-mentioned zero reset, the cutting of yam can be detected appropriately.

In the example shown in FIG. 21, zero reset is performed when the image is switched, and in the example shown in FIG. 22, zero reset is performed when the image is displayed, but the image is also switched when the image is switched. Zero reset may be performed even when is displayed.

FIG. 23 shows another example of the screen transition of the output device 20 and the transition of the processing content when the operation of cutting the food material is performed a plurality of times to prepare a cooked product.

In the example shown in FIG. 23, the control unit 12 causes the output device 20 to display the image d210a including the contents of the images d211 to d213 shown in FIG. 21 instead of the images d211 to d213. When the image d210a is displayed, the control unit 12 performs a zero reset when the load derived based on the pressure signal does not change by more than 0.5 s over 200 gf. This makes it possible to appropriately detect the subsequent cutting of the radish. The control unit 12 detects the cutting of the radish once based on the change in the load, and further detects the cutting twice, the image d210a displayed on the output device 20 is switched to the image d214.

24A and 24B are flowcharts showing the processing operation of the control unit 12 in the present embodiment. The flowcharts shown in FIGS. 24A and 24B show the processing operations until the images d1 to d7 of FIG. 17 are displayed.

(Step S11)
First, the control unit 12 displays the image d1 of the preparation, the image d2 for prompting the signal of the completion of preparation, and the output device 20.

(Step S12)
Next, the control unit 12 receives a pressure signal from the first sensor 13 and performs sensing processing based on the pressure signal.

(Step S13)
Next, the control unit 12 determines whether or not there is a signal from the user by the sensing process in step S13. For example, when the pattern of the load change derived from the pressure signal matches a predetermined pattern, the control unit 12 determines that there is a signal from the user. Here, if the control unit 12 determines that there is no signal from the user (No in step S13), the control unit 12 repeatedly executes the process from step S12.

(Step S14)
On the other hand, when the control unit 12 determines in step S13 that there is a signal from the user (Yes in step S13), the control unit 12 performs a zero reset.

(Step S16)
Then, the control unit 12 causes the output device 20 to display an image d3 for prompting the user to cut the food material 1. At this time, as shown in FIG. 10B, the control unit 12 may display a progress bar or the like indicating the progress of the work.

(Step S17)
Next, the control unit 12 detects the cutting of the food material 1 based on the change in the load derived from the pressure signal.

(Step S18)
Next, the control unit 12 determines whether or not the detected number of cuts has reached a predetermined number of times for the cutting step of the foodstuff 1. Here, if the control unit 12 determines that the number of disconnections has not reached a predetermined number of times (No in step S18), the control unit 12 continues the process from step S16.

(Step S19)
On the other hand, when the control unit 12 determines in step S18 that the number of disconnections has reached a predetermined number of times (Yes in step S18), the control unit 12 performs a zero reset.

(Step S20)
Then, the control unit 12 causes the output device 20 to display the image d4 for prompting the user to cut the food material 2. At this time, as shown in FIG. 10B, the control unit 12 may display a progress bar or the like indicating the progress of the work.

(Step S21)
Next, the control unit 12 detects the cutting of the food material 2 based on the change in the load derived from the pressure signal.

(Step S22)
Next, the control unit 12 determines whether or not the detected number of cuts has reached a predetermined number of times for the cutting step of the food material 2. Here, if the control unit 12 determines that the number of disconnections has not reached a predetermined number of times (No in step S22), the control unit 12 continues the process from step S20.

(Step S23)
On the other hand, when the control unit 12 determines in step S22 that the number of disconnections has reached a predetermined number of times (Yes in step S22), the control unit 12 performs a zero reset.

(Step S24)
Then, as shown in FIG. 24B, the control unit 12 causes the output device 20 to display an image d5 for prompting the user to clean up the foodstuff 1 and the foodstuff 2 on the cooking plate 11.

(Step S26)
Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-mentioned sensing process.

(Step S27)
Next, the control unit 12 determines whether or not the load derived in step S26 is less than −5 gf. Here, if the control unit 12 determines that the load is not less than −5 gf (No in step S26), the control unit 12 repeatedly executes the process from step S26.

(Step S28)
On the other hand, when the control unit 12 determines in step S27 that the load is less than −5 gf (Yes in step S27), the control unit 12 performs a zero reset.

(Step S29)
Then, the control unit 12 causes the output device 20 to display an image d6 for prompting the user to place the cup on the cooking plate 11.

(Step S30)
Next, the control unit 12 derives the load received by the cooking plate 11 by performing the above-mentioned sensing process.

(Step S31)
Next, the control unit 12 determines whether or not the load derived in step S30 exceeds 10 gf. Here, if the control unit 12 determines that the load does not exceed 10 gf (No in step S31), the control unit 12 repeatedly executes the process from step S30.

(Step S32)
On the other hand, when the control unit 12 determines in step S31 that the load exceeds 10 gf (Yes in step S31), the control unit 12 performs a zero reset.

(Step S33)
Then, the control unit 12 causes the output device 20 to display an image d7 for prompting the user to put 100 gf of water into the cup on the cooking plate 11. At this time, the control unit 12 may display a progress ring or the like indicating the progress of the work, as shown in FIG. 10 (c).

(Step S34)
Next, the control unit 12 derives the weight of the water contained in the cup by performing the above-mentioned sensing process.

(Step S35)
Next, the control unit 12 determines whether or not the weight of the water derived in step S34 has reached a predetermined weight for the preparatory step of filling the cup with water. Here, if the control unit 12 determines that the weight of the water has not reached a predetermined weight (No in step S35), the control unit 12 repeatedly executes the process from step S33. On the other hand, when the control unit 12 determines in step S35 that the weight of water has reached a predetermined weight (Yes in step S35), the control unit 12 ends the process.

[Summary of Embodiment 2]
As described above, the cooking support system 100 in the present embodiment performs zero reset at the timing of image switching. That is, the control unit 12 in the present embodiment performs the process shown in FIG.

FIG. 25 is a flowchart showing a processing operation in which the control unit 12 in the present embodiment performs a zero reset.

(Step Sb1)
First, the control unit 12 continuously acquires a pressure signal indicating a numerical value that changes according to the load applied to the cooking plate 11 from the first sensor 13.

(Step Sb2)
Next, the control unit 12 causes the output device 20 to display a first image relating to the first cooking process in which the cooking operation using the cooking plate 11 is performed.

(Step Sb3)
Next, the control unit 12 converts the numerical value indicated by the acquired pressure signal into a load while the first image is displayed.

(Step Sb4)
Next, the control unit 12 uses the cooking plate 11 to display the first image displayed on the output device 20 as a second image relating to a second cooking process in which a cooking operation different from the first cooking process is performed. To switch to. For example, the control unit 12 switches the first image to the second image based on the pressure signal obtained by using the cooking plate 11.

(Step Sb5)
The control unit 12 performs a zero reset that sets the numerical value indicated by the pressure signal acquired when the first image is switched to the second image to a load of 0.

(Step Sb6)
Then, while the second image is displayed, the control unit 12 converts the numerical value indicated by the acquired pressure signal into the load based on the numerical value set to the load of 0.

As a result, for example, when the user of the output device 20 performs the cooking work of the first cooking step according to the first image output from the output device 20, the load applied to the cooking plate 11 according to the cooking work. Is derived. Therefore, the result of the cooking operation in the first cooking step can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking work of the second cooking step according to the second image, the cooking plate is displayed according to the cooking work. Such a load is derived. Therefore, even in the second cooking step, the result of the cooking work can be specified based on the load. Further, since zero reset is performed at the timing of switching from the first image to the second image, it is possible to suppress the influence of the load derived in the second cooking process on the cooking operation in the first cooking process. Can be done. As a result, the accuracy of the load derived in the second cooking step can be improved, and the result of the cooking operation in the second cooking step can be appropriately specified. In addition, since zero reset is performed at the timing of image switching, the user is allowed to perform the cooking work of each cooking process promoted by each image before and after switching with high accuracy, and the zero reset is appropriately performed between those cooking operations. It can be performed. Therefore, cooking support can be appropriately provided.

For example, in the first cooking step, a cooking operation of placing ingredients on the cooking plate 11 is performed, and in the second cooking step, a cooking operation of cutting the ingredients on the cooking plate 11 is performed.

As a result, when the ingredients are cut on the cooking plate 11 in the second cooking step, zero reset is performed in advance. Therefore, based on the load applied to the cooking plate 11, the cooking work in the second cooking step is performed. As a result, for example, cutting of food can be appropriately detected.

Further, in the first cooking step, a cooking operation of weighing the first cooking material is performed on the cooking plate 11, and in the second cooking step, the weight of the second cooking material is weighed on the cooking plate 11. Cooking work is done to measure.

As a result, when the weight of the second cooking material is weighed on the cooking plate 11 in the second cooking step, even if the first cooking material weighed in the first cooking step is on the cooking plate 11. Zero reset is performed in advance. Therefore, as a result of the cooking work in the second cooking step, the weight of the second cooking material can be appropriately weighed.

Further, in the first cooking step, a cooking operation is performed in which a container for putting ingredients or cooking ingredients is placed on the cooking plate 11, and in the second cooking step, the ingredients are placed in the container placed on the cooking plate 11. Alternatively, a cooking operation is performed in which the ingredients or the cooking ingredients are weighed while the cooking ingredients are added.

As a result, when weighing in the second cooking step, zero reset is performed in advance even if the container is placed on the cooking plate 11 in the first cooking step. Therefore, as a result of the cooking work in the second cooking step, the weight of the foodstuff or the like can be appropriately weighed.

Further, in the first cooking step, the cooking work of cutting the ingredients on the cooking plate 11 is performed, and in the second cooking step, the cooking work of weighing the ingredients, the container or the cooking material is performed on the cooking plate 11. Will be done.

As a result, when weighing in the second cooking step, zero reset is performed in advance even if the ingredients cut in the first cooking step are placed on the cooking plate 11. Therefore, as a result of the cooking work in the second cooking step, the weight of the foodstuff or the like can be appropriately weighed.

Further, in the first cooking step, the work of cleaning up the ingredients or containers placed on the cooking plate 11 is performed, and in the second cooking step, the cooking work or cooking of cutting the ingredients on the cooking plate 11 is performed. Cooking work is performed on the plate 11 to weigh the ingredients, containers, or cooking materials.

As a result, when the ingredients are cut or weighed in the second cooking step, zero reset is performed in advance even if the ingredients that should have been cleaned up in the first cooking step remain on the cooking plate 11. Therefore, as a result of the cooking work in the second cooking step, the cutting of the food material can be appropriately detected and the weight can be appropriately measured.

(Embodiment 3)
The control unit 12 of the cooking support system 100 in the present embodiment also switches the measurement mode at the timing when the image displayed on the output device 20 is switched. The measurement mode is a mode for measuring the load applied to the cooking plate 11. The numerical values such as the load and the time in the present embodiment are all examples, and may be other numerical values.

FIG. 26 shows an example of changes in the load applied to the cooking plate 11 when cutting hard foods, cutting soft foods, and weighing cooking materials. The horizontal axis of the graph of FIG. 26 indicates the time [s], and the vertical axis indicates the load f [gf].

As shown in FIG. 26, when cutting hard foods on the cooking plate 11 and when cutting soft foods, the cooking material is weighed on the cooking plate 11 as compared with when the cooking material is weighed on the cooking plate 11. A large load is applied.

Further, when cutting hard foods on the cooking plate 11 and when cutting soft foods, the unit time of the load applied on the cooking plate 11 is compared with the case of weighing the cooking material on the cooking plate 11. The amount of change per hit is large.

Therefore, a wide range of load ranges is required to properly detect the cutting of hard foods and the cutting of soft foods, and conversely, it is wide to properly weigh the cooking ingredients. No load range is required.

The load range is the difference between the maximum value and the minimum value calculated based on the pressure signal of the first sensor 13.

In addition, in order to properly detect the cutting of hard foods and the cutting of soft foods, it is not necessary to have a small load resolution that can capture small changes in the load, but the fine weight of the cooking material is appropriate. A small load resolution is required to measure.

The load resolution does not mean only the theoretical load resolution, but is the minimum amount of change that can identify the load. Here, the theoretical load resolution means a value obtained by dividing the load output range (for example, 0 to 2 kgf) by the number of bits (for example, 24 bits) at the time of AD conversion.

That is, high load resolution is synonymous with high stability of the output value of the load when the same load is continuously applied. For example, by performing a moving average process on the output value of the load obtained in a certain process, the stability of the output value becomes high when the same load is continuously applied. That is, the load resolution can be improved by performing the moving average processing on the output value.

Further, in order to appropriately detect the cutting of hard foods and the cutting of soft foods, it is required to capture the change in load in a short time. For example, when cutting a soft food after cutting a hard food, a possible short time resolution is required, but conversely, in order to properly weigh the cooking material, the short time resolution is not necessary. ..

The time resolution is the minimum sampling cycle of the pressure signal value used for calculating the load, in addition to the sampling cycle of acquiring the pressure signal value obtained from the first sensor 13. In this sampling period, load smoothing may be performed.

That is, even if the period of the pressure signal output from the first sensor 13 is the same, the time resolution can be lengthened by lengthening the smoothing time when outputting the measured value. By doing so, the time resolution becomes longer, but the load resolution described above can be increased accordingly.

Therefore, the control unit 12 in the present embodiment makes the load range, the load resolution, and the time resolution different between when the cutting of the food material is detected and when the weight of the cooking material is measured. That is, the control unit 12 switches the load measurement mode including the load range, the load resolution, and the time resolution between the measurement mode for cutting and the measurement mode for measurement.

Further, when cutting a hard food material on the cooking plate 11, the load applied on the cooking plate 11 and the amount of change in the load per unit time are larger than when cutting a soft food material. Therefore, the control unit 12 in the present embodiment may have different load ranges, load resolutions, and time resolutions when detecting the cutting of hard foods and when detecting the cutting of soft foods. That is, the control unit 12 may switch the load measurement mode between a measurement mode for cutting hard foodstuffs, a measurement mode for cutting soft foodstuffs, and a measurement mode for measurement. Hereinafter, the measurement mode for cutting the hard food material is referred to as the first measurement mode for cutting, and the measurement mode for cutting the soft food material is referred to as the second measurement mode for cutting.

If the ingredients are the same, the larger the ingredients, the harder the ingredients, and conversely, the smaller the ingredients, the softer the ingredients. Therefore, the change in the load when cutting a hard food material and the change in the load when cutting a large food material show the same characteristics. Similarly, the change in load when cutting soft foodstuffs and the change in load when cutting small foodstuffs show similar characteristics. Therefore, the first measurement mode for cutting may be used in the cooking step of cutting large foodstuffs, and the second measurement mode for cutting may be used in the cooking step of cutting small foodstuffs.

Although not shown, the load measurement mode may be switched even when the cooking step of weighing heavy foods and the cooking step of weighing light foods are continuously performed. By doing so, even when it is assumed that at least one of the required load resolution and time resolution is different, such as a step of weighing 100 g of water and a step of weighing 2 g of seasoning, the same sensor is used. Both requirements can be met while using.

FIG. 27 compares the load range, load resolution, and time resolution of each measurement mode.

Regarding the load range, the measurement mode for the first cutting is the widest, followed by the measurement mode for the second cutting. The load range of the measurement mode for measurement is narrower than that of any other measurement mode.

Regarding the load resolution, the measurement mode for the first cutting is the largest, followed by the measurement mode for the second cutting. The load resolution of the measurement mode for measurement is smaller than that of any other measurement mode.

Regarding the time resolution, the measurement mode for the first cutting is the shortest, and then the measurement mode for the second cutting is the shortest. The time resolution of the measurement mode for measurement is longer than that of any other measurement mode.

FIG. 28 shows the change in the load at the time of cutting the hard food material measured in the measurement mode for the first cutting. The horizontal axis of the graph of FIG. 28 indicates the time [s], and the vertical axis indicates the load f [gf].

For example, the load range is 0 to 5000 gf as shown in FIG. 28, and the time resolution is 1/50 second or less. As a result, the control unit 12 can appropriately measure the change in the load at the time of cutting, and can improve the accuracy of detecting the cutting. On the other hand, although not shown, the load resolution at this time is about 1 gf, and this first measurement mode for cutting does not have sufficient load resolution for, for example, weighing seasonings that require fine accuracy. ..

FIG. 29 shows, for example, a change in the weight of water measured in the measurement mode for measurement. The horizontal axis of the graph in FIG. 29 indicates the time [s], and the vertical axis indicates the load f [gf].

For example, the load range is 0 to 50 gf as shown in FIG. 29, and the load resolution is 0.5 gf or less.

As a result, the control unit 12 can appropriately measure the change in the weight of water, and can improve the accuracy of the measured weight. For example, the weight of water between 21 and 22 seconds in FIG. 29 can be accurately measured.

In this example, in the measurement mode for measurement, the gain for the pressure signal from the first sensor 13 is set larger than that in the measurement mode for the first cutting and the measurement mode for the second cutting. .. By doing so, the load resolution can be made finer.

The gain may be switched by a method of switching the signal given to the converter used when converting the analog signal obtained from the first sensor 13 into a digital signal.

In addition, in order to make the load resolution finer, a method of making the time resolution coarser may be used. For switching the time resolution, a method of switching the signal given to the converter used when converting the analog signal obtained from the first sensor 13 into a digital signal may be used, or the signal obtained from the first sensor 13 may be switched. The smoothing time when outputting the measured value of the load may be switched while keeping the period as it is.

FIG. 30 is a flowchart showing a processing operation associated with switching of the measurement mode of the control unit 12.

(Step S51)
First, the control unit 12 selects a measurement mode according to the work performed by the user according to the image displayed on the output device 20.

(Step S52)
Next, the control unit 12 determines which of the first cutting measurement mode, the second cutting measurement mode, and the measuring measurement mode the selected measurement mode is. judge.

(Step S53)
Here, when the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for the first cutting (for the first cutting in step S52), the change in the load received by the cooking plate 11 The load range, load resolution, and time resolution for representing the above are set to the load range, load resolution, and time resolution for the first cutting.

(Step S54)
Then, the control unit 12 acquires a pressure signal from the first sensor 13.

(Step S55)
The control unit 12 derives the load received by the cooking plate 11 from the pressure signal, and determines whether or not the change in the load satisfies the cutting condition. Here, if the control unit 12 determines that the change in the load does not satisfy the cutting condition (No in step S55), the control unit 12 repeatedly executes the process from step S54.

(Step S56)
On the other hand, when the control unit 12 determines in step S55 that the change in the load satisfies the cutting condition (Yes in step S55), the control unit 12 detects the cutting of the food material.

(Step S57)
Further, when the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for the second cutting (for the second cutting in step S52), the control unit 12 changes the load received by the cooking plate 11. The load range, load resolution, and time resolution to represent are set to the load range, load resolution, and time resolution for the second cutting.

(Step S58)
Then, the control unit 12 acquires a pressure signal from the first sensor 13.

(Step S59)
The control unit 12 derives the load received by the cooking plate 11 from the pressure signal, and determines whether or not the change in the load satisfies the cutting condition. Here, if the control unit 12 determines that the change in the load does not satisfy the cutting condition (No in step S59), the control unit 12 repeatedly executes the process from step S58.

(Step S60)
On the other hand, when the control unit 12 determines in step S59 that the change in the load satisfies the cutting condition (Yes in step S59), the control unit 12 detects the cutting of the food material.

(Step S61)
Further, when the control unit 12 determines in step S52 that the selected measurement mode is the measurement mode for measurement (for measurement in step S52), the load range for expressing the change in the load received by the cooking plate 11 Set the load resolution and time resolution to the measurement load range, load resolution, and time resolution.

(Step S62)
Then, the control unit 12 acquires a pressure signal from the first sensor 13.

(Step S63)
The control unit 12 derives the load received by the cooking plate 11 from the pressure signal, and determines whether or not the load is stable. For example, the control unit 12 determines that the load is stable when the amount of change in the load is within a predetermined range (for example, 0.5 gf) for a certain period of time. Here, if the control unit 12 determines that the load is not stable (No in step S63), the control unit 12 repeatedly executes the process from step S62.

(Step S64)
On the other hand, when the control unit 12 determines in step S63 that the load is stable (Yes in step S63), the control unit 12 derives the weight of the food material. That is, the stable load is derived as the weight of foodstuffs and the like.

Further, the control unit 12 may make the cutting conditions used in the first cutting measurement mode different from the cutting conditions used in the second cutting measurement mode. That is, the control unit 12 may switch the cutting conditions at the timing when the image displayed on the output device 20 is switched. For example, the cutting conditions are switched at the timing when the image related to the cooking process for cutting the hard food material is switched to the image related to the cooking process for cutting the soft food material. Similarly, the cutting conditions are switched at the timing when the image related to the cooking process for cutting the large food material is switched to the image related to the cooking process for cutting the small food material. For example, in the cutting conditions shown in FIG. 4, the thresholds th and fh of the cutting conditions used in the measurement mode for the first cutting are larger than the thresholds th and fh of the cutting conditions used in the measurement mode for the second cutting. big.

FIG. 31 shows an example of the screen transition of the output device 20 and the transition of the processing content. In the example shown in FIG. 31, switching of the measurement mode is added to the screen transition and the transition of the processing content in FIG.

The control unit 12 switches the measurement mode at the timing of switching the image d213 displayed on the output device 20 to the image d214. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. As a result, it is possible to appropriately detect the subsequent cutting of the radish at intervals of 2 cm.

Further, the control unit 12 switches the measurement mode at the timing of switching the image d214 displayed on the output device 20 to the image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting. As a result, it is possible to appropriately detect the subsequent arrangement of yams and the round slices of yams at intervals of 2 cm.

Further, in the example shown in FIG. 31, since the measurement mode is also switched at the timing of image switching, the user is allowed to perform the cooking work of each cooking process promoted by each image before and after the switching with high accuracy. The measurement mode can be appropriately switched between cooking operations.

The timing of switching the measurement mode shown in FIG. 31 is an example, and the measurement mode may be switched at another timing. Further, switching may be performed between the measurement mode of any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for measurement.

FIG. 32 shows another example of the screen transition of the output device 20 and the transition of the processing content. In the example shown in FIG. 32, switching of the measurement mode is added to the screen transition and the transition of the processing content in FIG. 22.

When the image d210 is displayed on the output device 20, the control unit 12 detects the cutting of the radish once, and when the cutting is detected twice, switches the measurement mode. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting. As a result, it is possible to appropriately detect the subsequent cutting of the radish at intervals of 2 cm.

Further, when the control unit 12 detects the cutting of the radish at intervals of 2 cm M times, the control unit 12 switches the measurement mode. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting. As a result, it is possible to appropriately detect the subsequent arrangement of yams and the round slices of yams at intervals of 2 cm.

The timing of switching the measurement mode shown in FIG. 32 is an example, and the measurement mode may be switched at another timing. Further, switching may be performed between the measurement mode of any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for measurement.

FIG. 33 shows another example of the screen transition of the output device 20 and the transition of the processing content. In the example shown in FIG. 33, switching of the measurement mode is added to the screen transition and the transition of the processing content in FIG. 23.

When the image d210a is displayed on the output device 20, the control unit 12 detects the cutting of the radish once, and when the cutting is detected twice, switches the measurement mode. For example, the control unit 12 switches the measurement mode for the first cutting to the measurement mode for the second cutting.

Further, the control unit 12 switches the measurement mode at the timing of switching the image d214 displayed on the output device 20 to the image d215. For example, the control unit 12 switches the measurement mode for the second cutting to the measurement mode for the first cutting.

The timing of switching the measurement mode shown in FIG. 33 is an example, and the measurement mode may be switched at another timing. Further, switching may be performed between the measurement mode of any one of the measurement mode for the first cutting and the measurement mode for the second cutting, and the measurement mode for measurement.

34A and 34B are flowcharts showing the processing operation of the control unit 12 in the present embodiment. The flowcharts shown in FIGS. 34A and 34B show the processing operations until the images d1 to d7 of FIG. 17 are displayed, and the switching of the measurement mode is added to the flowcharts shown in FIGS. 24A and 24B.

(Step S15)
For example, as shown in FIG. 34A, the control unit 12 switches the measurement mode to the measurement mode for disconnection after the zero reset is performed in step S14. As a result, disconnection can be appropriately detected in step S17.

(Step S26)
For example, as shown in FIG. 34B, the control unit 12 switches the measurement mode to the measurement mode for measurement after the image is displayed in step S24. As a result, the weight of water can be appropriately derived in step S34 and the like.

[Summary of Embodiment 3]
As described above, the cooking support system 100 in the present embodiment also switches the measurement mode at the timing of image switching. That is, the control unit 12 in the present embodiment performs the process shown in FIG. 35.

FIG. 35 is a flowchart showing the processing operation of the control unit 12 in the present embodiment.

(Step Sc1)
First, the control unit 12 causes the output device 20 to display a first image relating to the first cooking process in which the cooking operation using the cooking plate 11 is performed.

(Step Sc2)
Next, the control unit 12 acquires the load applied to the cooking plate 11 with the first time resolution while the first image is displayed.

(Step Sc3)
Next, the control unit 12 uses the cooking plate 11 to display the first image displayed on the output device 20 as a second image relating to a second cooking process in which a cooking operation different from the first cooking process is performed. To switch to.

(Step Sc4)
Next, the control unit 12 sets the time resolution used for acquiring the load when the first image is switched to the second image from the first time resolution to a second time resolution different from the first time resolution. Switch to the time resolution of.

(Step Sc5)
Then, the control unit 12 acquires the load applied to the cooking plate 11 with the second time resolution while the second image is displayed.

For example, in the first cooking step, the cooking work of cutting the ingredients on the cooking plate 11 is performed, and in the second cooking step, the cooking work of weighing the cooking material is performed on the cooking plate 11. The first time resolution is shorter than the second time resolution.

As a result, when the user of the output device 20 performs the cooking work of the first cooking step according to the first image output from the output device 20, the load applied to the cooking plate 11 is acquired according to the cooking work. Will be done. Therefore, the result of the cooking operation in the first cooking step can be specified based on the load. Further, after the first image is switched to the second image, when the user performs the cooking work of the second cooking step according to the second image, the cooking plate 11 corresponds to the cooking work. The load applied to is acquired. Therefore, even in the second cooking step, the result of the cooking work can be specified based on the load. Further, when the first cooking step is being performed, the load is acquired with the first time resolution, and when the second cooking step is being performed, the load is acquired with the second time resolution. Therefore, in the first cooking step, the change in load can be obtained with a time resolution suitable for the cooking work in the first cooking step, and the result of the cooking work in the first cooking step can be appropriately specified. Can be done. Similarly, in the second cooking step, the change in load can be acquired with a time resolution suitable for the cooking work in the second cooking step, and the result of the cooking work in the second cooking step is appropriately specified. be able to. In addition, since the time resolution used for acquiring the load is also switched at the timing of image switching, the cooking work of each cooking process promoted by each image before and after the switching is performed by the user with high accuracy. The time resolution can be appropriately switched between cooking operations. Therefore, cooking support can be appropriately provided.

Further, when the control unit 12 acquires the load while the first image is displayed, the control unit 12 acquires the load using the first load range, and the first image is switched to the second image. Occasionally, the first load range is further switched to a second load range that is different from the first load range. Then, when the control unit 12 acquires the load while the second image is displayed, the control unit 12 acquires the load by using the second load range.

For example, in the first cooking step, the cooking work of cutting the ingredients on the cooking plate 11 is performed, and in the second cooking step, the cooking work of weighing the cooking material is performed on the cooking plate 11. The first load range is wider than the second load range.

As a result, when the first cooking process is being performed, the load is acquired using the first load range, and when the second cooking process is being performed, the load is applied using the second load range. To be acquired. Therefore, in the first cooking step, the load can be acquired in a load range suitable for the cooking work in the first cooking step, and the result of the cooking work in the first cooking step can be appropriately specified. .. Similarly, in the second cooking step, the load can be acquired in a load range suitable for the cooking work in the second cooking step, and the result of the cooking work in the second cooking step can be appropriately specified. can.

Further, when the control unit 12 acquires the load while the first image is displayed, the control unit 12 acquires the load with the first load resolution, and when the first image is switched to the second image, the control unit 12 acquires the load. Further, the first load resolution is switched to a second load resolution different from the first load resolution. Then, when the control unit 12 acquires the load while the second image is displayed, the control unit 12 acquires the load with the second load resolution.

For example, in the first cooking step, the cooking work of cutting the ingredients on the cooking plate 11 is performed, and in the second cooking step, the cooking work of weighing the cooking material is performed on the cooking plate 11. The first load resolution is greater than the second load resolution.

As a result, when the first cooking step is being performed, the load is acquired with the first load resolution, and when the second cooking step is being performed, the load is acquired with the second load resolution. Therefore, in the first cooking step, the change in the load can be obtained with the load resolution suitable for the cooking work in the first cooking step, and the result of the cooking work in the first cooking step can be appropriately specified. Can be done. Similarly, in the second cooking step, the change in load can be obtained with a load resolution suitable for the cooking work in the second cooking step, and the result of the cooking work in the second cooking step is appropriately specified. be able to.

Further, when the control unit 12 acquires the load while the first image is displayed, the control unit 12 averages the output value output from the first sensor 13 according to the load in the first time. Acquire the load expressed by the first load resolution. Then, when the first image is switched to the second image, the control unit 12 further switches the first time to a second time different from the first time. When the control unit 12 acquires the load while the second image is displayed, the control unit 12 first averages the output value output from the first sensor 13 according to the load in the second time. The load expressed by the second load resolution different from the load resolution of is acquired. The above-mentioned output value is a value indicated by a pressure signal.

Thereby, the load resolution can be switched by switching the first time as the time used for the moving average to the second time. For example, if the second time is longer than the first time, the stability of the acquired load can be improved. That is, the load resolution can be improved. In addition, either one of the first time and the second time may be 1, and the moving average may not be performed in the one time.

Further, in the first cooking step, a cooking operation of cutting the first ingredient on the cooking plate 11 is performed, and in the second cooking step, at least one of the hardness and the size is the first ingredient. When a cooking operation of cutting different second ingredients on the cooking plate 11 is performed, the control unit 12 further changes the acquired load while the first image is displayed. When the condition is satisfied, the cutting of the first ingredient is detected. Then, when the first image is switched to the second image, the control unit 12 further switches the first condition to a second condition different from the first condition. While the second image is displayed, the control unit 12 further detects the cutting of the second food material when the change in the acquired load satisfies the second condition.

For example, the first condition and the second condition are such that the period in which the time derivative value of the load is positive is longer than the first threshold value and the load becomes larger than the second threshold value. Is less than the second threshold value, and in the first condition and the second condition, at least one of the first threshold value and the second threshold value is different from each other.

As a result, when the first cooking step is being carried out, the cutting of the first ingredient is detected under the first condition, and when the second cooking step is being carried out, the second condition is the second. Cutting of ingredients is detected. Therefore, in the first cooking step, it is possible to detect the cutting of the foodstuff under the conditions suitable for the foodstuff in the first cooking step, and it is possible to appropriately specify the result of the cooking work in the first cooking step. can. Similarly, in the second cooking step, the cutting of the foodstuff can be detected under the conditions suitable for the foodstuff in the second cooking step, and the result of the cooking work in the second cooking step can be appropriately specified. Can be done.

In the present embodiment, the measurement mode for cutting includes the first measurement mode for cutting and the second measurement mode for cutting, but the measurement mode for measurement also includes the first measurement mode. A measurement mode for 1 measurement and a measurement mode for a second measurement may be included. For example, the first measurement mode is used in the cooking process to weigh heavy ingredients or heavy cooking materials such as water in a pot, and conversely, the second measurement mode is It is used in the cooking process to weigh light ingredients or light seasonings such as salt. This makes it possible to weigh the ingredients or cooking ingredients more appropriately.

(Modification example)
The cooking support system, the cooking support device, and the cooking support method according to one or more aspects have been described above based on each embodiment, but the present invention is not limited to these embodiments. No. As long as the gist of the present invention is not deviated, various modifications that can be conceived by those skilled in the art are applied to each embodiment, and a form constructed by combining components in different embodiments is also included in the scope of the present disclosure. You may.

For example, in each of the above embodiments, the first sensor 13 is composed of four pressure sensors, but the number of pressure sensors included in the first sensor 13 is not limited to four, and may be any other number. good.

Further, in the present disclosure, all or a part of a unit or a device, or all or a part of a functional block in the block diagram shown in FIG. 2 is a semiconductor device, a semiconductor integrated circuit (IC), or an LSI (large scale integration). It may be executed by one or more electronic circuits including. The LSI or IC may be integrated on one chip, or may be configured by combining a plurality of chips. For example, functional blocks other than the storage element may be integrated on one chip. Here, it is called LSI or IC, but the name changes depending on the degree of integration, and it may be called system LSI, VLSI (very large scale integration), or ULSI (ultra large scale integration). A Field Programmable Gate Array (FPGA), which is programmed after the LSI is manufactured, or a reconfigurable logic device that can reconfigure the junction relationship inside the LSI or set up the circuit partition inside the LSI can also be used for the same purpose.

Further, all or part of the function or operation of the unit, the device, or a part of the device can be performed by software processing. In this case, the software is recorded on a non-temporary recording medium such as one or more ROMs, optical disks, hard disk drives, etc., and when the software is executed by a processor, the software Causes a processor and peripheral devices to perform certain functions within the software. The system or device may include one or more non-temporary recording media on which the software is recorded, a processor, and the required hardware device, such as an interface.

The present disclosure can be used for cooking support systems or cooking support devices used for cooking foodstuffs and the like.

10 Cooking support device 11 Cooking board 11a First board 11b Second board 12 Control unit 13 First sensor 13a Pressure sensor 14 Memory 20 Output device 30 Second sensor 100 Cooking support system a1 Cutting line a2 Kitchen knife

Claims (15)

It ’s a computer-based cooking support method.
A signal indicating a numerical value that changes according to the load applied to the cooking plate is continuously acquired from the sensor,
A first image relating to the first cooking process in which the cooking operation using the cooking plate is performed is displayed on the output device, and the output device is displayed.
While the first image is displayed, the numerical value indicated by the acquired signal is converted into a load.
The first image displayed on the output device is switched to a second image relating to a second cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking process.
A zero reset is performed to set the numerical value indicated by the signal acquired when the first image is switched to the second image to a load of 0.
While the second image is displayed, the numerical value indicated by the acquired signal is converted into a load based on the numerical value set to the load of 0.
Cooking support method. In the first cooking step, a cooking operation of placing ingredients on the cooking plate is performed.
In the second cooking step, a cooking operation of cutting the foodstuff on the cooking plate is performed.
The cooking support method according to claim 1. In the first cooking step, a cooking operation of weighing the first cooking material is performed on the cooking plate.
In the second cooking step, a cooking operation of weighing the second cooking material is performed on the cooking plate.
The cooking support method according to claim 1. In the first cooking step, a cooking operation is performed in which a container for putting ingredients or cooking ingredients is placed on the cooking plate.
In the second cooking step, a cooking operation is performed in which the foodstuff or cooking material is placed in the container placed on the cooking plate and the weight of the foodstuff or cooking material is weighed.
The cooking support method according to claim 1. In the first cooking step, a cooking operation of cutting ingredients on the cooking plate is performed.
In the second cooking step, a cooking operation of weighing the ingredients, the container, or the cooking material is performed on the cooking plate.
The cooking support method according to claim 1. In the first cooking step, the work of cleaning up the ingredients or containers placed on the cooking plate is performed.
In the second cooking step, a cooking operation of cutting the ingredients on the cooking plate or a cooking operation of weighing the ingredients, the container or the cooking material is performed on the cooking plate.
The cooking support method according to claim 1. In the cooking support method, further
A third image relating to a third cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking process and the second cooking process is displayed on the output device.
While the third image is displayed, a zero reset is performed to set the numerical value indicated by the signal to a load of 0 when the change in the numerical value indicated by the acquired signal satisfies a predetermined condition. After the above conditions are satisfied, the numerical value indicated by the acquired signal is converted into a load based on the numerical value set to the load of 0.
The cooking support method according to any one of claims 1 to 6. With the processor
Equipped with memory
The processor
A signal indicating a numerical value that changes according to the load applied to the cooking plate is continuously acquired from the sensor,
An image stored in the memory, the first image relating to the first cooking process in which the cooking operation using the cooking plate is performed, is displayed on the output device.
While the first image is displayed, the numerical value indicated by the acquired signal is converted into a load.
The first image displayed on the output device is switched to a second image relating to a second cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking process.
A zero reset is performed to set the numerical value indicated by the signal acquired when the first image is switched to the second image to a load of 0.
While the second image is displayed, the numerical value indicated by the acquired signal is converted into a load based on the numerical value set to the load of 0.
Cooking support device. In the first cooking step, a cooking operation of placing ingredients on the cooking plate is performed.
In the second cooking step, a cooking operation of cutting the foodstuff on the cooking plate is performed.
The cooking support device according to claim 8. In the first cooking step, a cooking operation of weighing the first cooking material is performed on the cooking plate.
In the second cooking step, a cooking operation of weighing the second cooking material is performed on the cooking plate.
The cooking support device according to claim 8. In the first cooking step, a cooking operation is performed in which a container for putting ingredients or cooking ingredients is placed on the cooking plate.
In the second cooking step, a cooking operation is performed in which the foodstuff or cooking material is placed in the container placed on the cooking plate and the weight of the foodstuff or cooking material is weighed.
The cooking support device according to claim 8. In the first cooking step, a cooking operation of cutting ingredients on the cooking plate is performed.
In the second cooking step, a cooking operation of weighing the ingredients, the container, or the cooking material is performed on the cooking plate.
The cooking support device according to claim 8. In the first cooking step, the work of cleaning up the ingredients or containers placed on the cooking plate is performed.
In the second cooking step, a cooking operation of cutting the ingredients on the cooking plate or a cooking operation of weighing the ingredients, the container or the cooking material is performed on the cooking plate.
The cooking support device according to claim 8. The processor further
A third image relating to a third cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking process and the second cooking process is displayed on the output device.
While the third image is displayed, a zero reset is performed to set the numerical value indicated by the signal to a load of 0 when the change in the numerical value indicated by the acquired signal satisfies a predetermined condition. After the above conditions are satisfied, the numerical value indicated by the acquired signal is converted into a load based on the numerical value set to the load of 0.
The cooking support device according to any one of claims 8 to 13. A signal indicating a numerical value that changes according to the load applied to the cooking plate is continuously acquired from the sensor,
A first image relating to the first cooking process in which the cooking operation using the cooking plate is performed is displayed on the output device, and the output device is displayed.
While the first image is displayed, the numerical value indicated by the acquired signal is converted into a load.
The first image displayed on the output device is switched to a second image relating to a second cooking process in which the cooking plate is used to perform a cooking operation different from the first cooking process.
A zero reset is performed to set the numerical value indicated by the signal acquired when the first image is switched to the second image to a load of 0.
While the second image is displayed, the numerical value indicated by the acquired signal is converted into a load based on the numerical value set to the load of 0.
A program that lets a computer do things.

Images