JP2022000598A - Cooking management method, system, program, recording medium and cooking instrument - Google Patents

Abstract

To realize cooking management in a non-contact manner by changing the temperature of objects to be cooked such as yakitori.SOLUTION: This disclosure comprises: separating a heated object to be cooked (F) during or after heating from the heat sources (26-1, 26-2), and blowing an air flow on the object to be cooked; measuring a pre-blowing temperature (Ta) and a post-blowing temperature (Tb) of a blowing position of the air flow; and calculating a temperature change (ΔT) using the pre-blowing temperature and the post-blowing temperature, and estimating an internal temperature (Ti) of the object to be cooked by comparing the temperature change with reference information (Tref); and generating presentation information indicating a cooking state of the object to be cooked including the internal temperature.SELECTED DRAWING: Figure 1

Description

The present invention relates to management techniques and cooking equipment for objects to be cooked, such as yakitori.

In terms of health and hygiene, temperature control of the food to be cooked is indispensable, and a core thermometer or the like is used as a means for detecting the internal temperature thereof. The core temperature gauge measures the core temperature by inserting the temperature detection unit into the object to be cooked.
Regarding the temperature measurement of the object to be cooked, it is known to estimate the core temperature from the change in the weight of the object to be cooked during heating (for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2017-133780

By the way, in public facilities such as schools and hospitals, facilities that provide food, etc., HACCP (Hazard Analysis and Critical Control Point: Hazard Analysis and Critical Control Point: Hazard Analysis and Critical Control Point) is used as a hygiene management method to prevent the onset of food poisoning and contamination of foreign substances in the cooking process. Important control points) are widespread. This HACCP obliges to perform strict process control in each process of food manufacturing, measure the temperature of the food to be cooked, and record the measurement information. It is desirable that such hygiene management efforts be extended to restaurants and the like.

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

The inventor found that the surface temperature of the cooked food separated from the heat source during or after heating depends on the movement of the amount of heat due to the gradient of the internal temperature of the cooked food. We obtained the knowledge that the cooking condition can be monitored.

Therefore, an object of the present invention is to realize cooking management in a non-contact manner by changing the temperature of an object to be cooked such as yakitori in view of the above-mentioned problems and the above-mentioned findings.

In order to achieve the above object, according to one aspect of the cooking management method of the present invention, a step of separating the heated object to be cooked from a heat source and blowing an air flow on the cooked object, and blowing the air flow. The temperature change is calculated using the step of measuring the pre-blow temperature and the post-blow temperature at the position, the pre-blow temperature and the post-blow temperature, and the temperature change is compared with the reference information to obtain the subject. It includes a step of estimating the internal temperature of the cooked food and a step of generating presentation information indicating the cooking state of the cooked food including the internal temperature.
In this cooking management method, further, a step of setting the injection time of the air flow at a fixed time immediately after the object to be cooked is separated from the heat source, and a measurement of the pre-spray temperature before the start of the injection time are performed. The step of measuring the post-spray temperature during the injection time or immediately after the end of the injection time may be included.
In this cooking management method, further, the reference information representing the internal temperature with respect to the temperature change of the cooking object having the same attribute as or similar to the cooking object may be used for the estimation of the internal temperature.

In this cooking management method, the step of selecting a comparative object to be cooked having the same or similar attributes as the object to be measured for the internal temperature, and the comparative cooked matter during or after heating are separated from the heat source to be used as the comparative cooked food. The step of blowing the airflow, the step of measuring the pre-blow temperature and the post-blow temperature of the air flow position, and the pre-blow temperature and the post-blow temperature are used to calculate the temperature change and calculate the temperature change. It includes a step of measuring the internal temperature of the comparative cooked object and a step of generating reference information related to the internal temperature to the temperature change.
In this cooking management method, the step of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, the heat capacity, and the reference heat capacity of the comparative cooked food are compared with each other, and the cooked food is cooked. A step of determining the cooking state and a step of presenting the determination result may be included.

In order to achieve the above object, according to one aspect of the cooking management system of the present invention, the airflow blowing portion that blows the airflow to the object to be cooked, the pre-blow temperature at the airflow blowing position, and the post-blow temperature. The temperature change is calculated using the temperature measuring unit for measuring the temperature, the pre-blow temperature and the post-blow temperature, and the temperature change is compared with the reference information to estimate the internal temperature of the object to be cooked. It is provided with a processing unit that generates presentation information indicating the cooking state of the object to be cooked including the internal temperature.
In this cooking management system, the airflow blowing unit further blows the airflow at a set injection time at a fixed time immediately after the cooked object or the comparative cooked object is separated from the heat source, and the temperature measuring unit is used. The pre-blow temperature may be measured before the start of the injection time, and the post-blow temperature may be measured during the injection time or immediately after the end of the injection time.
Further, in this cooking management system, the processing unit may use the reference information representing the internal temperature with respect to the temperature change of the cooking object having the same attribute as or similar to the cooking object in the estimation of the internal temperature.
In this cooking management system, a temperature measuring unit for measuring the internal temperature of the comparative cooked object is further provided, and the processing unit calculates a temperature change using the pre-blow temperature and the post-blow temperature. Reference information related to the internal temperature may be generated for the temperature change.
In this cooking management system, the processing unit further calculates the heat capacity of the food to be cooked or the comparative food to be cooked from the temperature change, and compares the heat capacity with the reference heat capacity to determine the cooking state of the food to be cooked. A determination may be made and presentation information representing this determination result may be generated.

In order to achieve the above object, according to one aspect of the program of the present invention, the program is realized by a computer, and has a control function of blowing an air flow to the object to be cooked during or after heating, and a blowing position of the air flow. The temperature change is calculated using the pre-blow temperature, the function to acquire the measured value of the post-blow temperature of the airflow, the pre-blow temperature, and the post-blow temperature, and the temperature change is used as the reference information. The computer realizes a function of estimating the internal temperature of the object to be cooked by comparison and a function of generating presentation information indicating the cooking state of the object to be cooked including the internal temperature.
In this program, further, a function of setting the injection time of the airflow at a fixed time immediately after the object to be cooked is separated from the heat source, and the temperature before the injection is measured before the start of the injection time, and the injection time is measured. The computer may realize a control function for measuring the temperature after spraying during or immediately after the end of the injection time.
In this program, the computer may further realize a function of estimating the internal temperature by using the reference information indicating the internal temperature with respect to the temperature change of the cooked food having the same or similar attribute as the cooked food.
In order to achieve the above object, according to one aspect of the program of the present invention, it is a program realized by a computer, and the comparative cooked matter information representing the comparative cooked food having the same attribute or similar attribute as the internal temperature measurement target. The function to acquire, the control function to blow the airflow to the comparative object to be cooked, the function to acquire the measured values of the pre-blow temperature and the post-blow temperature of the air flow position, and the pre-blow temperature. In addition to calculating the temperature change using the temperature after spraying, the control function for measuring the internal temperature of the comparative object to be cooked and the function for generating the reference information related to the internal temperature to the temperature change are provided. It may be realized by the computer.
In this program, further, the function of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, and the cooking state of the cooked food by comparing the heat capacity with the reference heat capacity of the comparative cooked food. And the function of generating the presentation information representing the determination result may be realized by the computer.

In order to achieve the above object, according to one aspect of the recording medium of the present invention, it is a recording medium in which the program is stored.
In order to achieve the above object, according to one aspect of the cooking apparatus of the present invention, the airflow blowing portion that blows the airflow to the object to be cooked, the temperature before the blowing of the airflow blowing position, and the blowing of the airflow. A temperature change is calculated using the temperature measuring unit that measures the post-temperature, the pre-blow temperature, and the post-blow temperature, and the temperature change is compared with the reference information to estimate the internal temperature of the object to be cooked. A processing unit that generates presentation information indicating the cooking state of the object to be cooked, including the internal temperature.
In this cooking device, the airflow blowing unit further blows the airflow at a set injection time at a fixed time immediately after the cooked object or the comparative cooked object is separated from the heat source, and the temperature measuring unit displays the temperature measuring unit. The pre-blow temperature may be measured before the start of the injection time, and the post-blow temperature may be measured during the injection time or immediately after the end of the injection time.
Further, in this cooking device, the processing unit may use the reference information representing the internal temperature with respect to the temperature change of the cooking object having the same attribute as or similar to the cooking object to estimate the internal temperature.
The cooking device further includes a temperature measuring unit for measuring the internal temperature of the comparative cooked object, and the processing unit calculates a temperature change using the pre-blow temperature and the post-blow temperature, and the temperature change is calculated. Reference information related to the internal temperature may be generated for the temperature change.
In this cooking device, the processing unit further calculates the heat capacity of the object to be cooked from the temperature change, and determines the cooking state of the object to be cooked by comparing the heat capacity with the reference heat capacity of the comparative object to be cooked. Then, presentation information representing this determination result may be generated.

According to the present invention, any of the following effects can be obtained.
(1) The internal temperature of the object to be cooked, such as yakitori during or after heating, can be estimated without contact, and the cooking state of the object to be cooked can be managed.
(2) The cooking state can be performed without contact with the object to be cooked, the object to be cooked can be prevented from being damaged by contact, and the heating conditions can be prevented from being changed.
(3) Since the cooking state of the object to be cooked during or after heating can be quickly determined, it is possible to prevent raw burning and the like, and it is possible to enhance the safety of the object to be cooked.

It is a flowchart which shows the cooking management process which concerns on 1st Embodiment. A indicates the blowing time of the air flow, and B indicates the temperature before blowing, the temperature after blowing, and the temperature change. It is a figure which shows the estimation of the internal temperature of an object to be cooked. It is a flowchart which shows the generation process of a reference information. It is a figure which shows the measurement of the internal temperature of a comparative cooked object. It is a figure which shows the cooking management system. It is a figure which shows the functional part of a cooking management system. It is a figure which shows the hardware of a cooking management system. It is a figure which shows the cooking management database. It is a figure which shows the reference information database. It is a figure which shows the conversion process of the internal temperature. It is a figure which shows the presentation of the cooking information of the object to be cooked. It is a flowchart which shows the cooking management process which concerns on 2nd Embodiment. It is a flowchart which shows the generation process of a reference information. It is a figure which shows the cooking management database. It is a figure which shows the reference information database. It is a figure which shows the cooking equipment which concerns on Example.

[First Embodiment]
FIG. 1 shows a cooking management process according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such a process. In this cooking control process, S indicates a unit of processing, and the number indicates an example of the order.
In this cooking management step, acquisition of cooking information (S101), heating of the object to be cooked (S102), movement of the object to be cooked (S103), setting of the blowing position of the airflow 38 (S104), and airflow 38. Measurement of temperature Ta before blowing (S105), blowing of airflow 38 (S106), measurement of temperature Tb after blowing of airflow 38 (S107), calculation of temperature change ΔT (S108), temperature change ΔT and reference information Tref Comparison (S109), estimation of internal temperature Ti (S110), determination of cooking state (S111), presentation of information (S112), and the like are included.

Acquisition of cooking information (S101): An example of a processing unit that executes cooking management, a management server 12 acquires cooking information of an object F to be cooked, which is an estimation target of an internal temperature. This cooking information includes identification information and attribute information of the object F to be cooked, such as yakitori. The attribute information includes the type, component, etc. of the object F to specify meat, fish, vegetables, and the like.
Heating of the object to be cooked (S102): The object to be cooked F is heated by the heat sources 26-1 and 26-2.
Movement of the object F to be cooked (S103): In order to measure the temperature of the object F to be cooked, the object F to be cooked during or after heating is moved away from the heat sources 26-1 and 26-2, and heating is stopped.

Setting the blowing position of the airflow 38 (S104): The blowing position of the airflow 38 is set for the object F moved from the heat sources 26-1 and 26-2.
Measurement of the pre-blow temperature Ta of the air flow 38 (S105): After setting the blow position of the air flow 38, the pre-blow temperature Ta of the object F to be cooked at that position is measured, and the management server 12 measures the air flow 38. Obtain the temperature Ta before spraying. For this temperature measurement, for example, a radiation thermometer may be used.
Airflow 38 blowing (S106): After the temperature is measured, the airflow 38 is blown to the measurement position, that is, the blowing position of the airflow 38. The temperature, the amount of spraying, and the spraying time of the airflow 38 are controlled to constant values by the management server 12.

Measurement of temperature Tb after blowing of airflow 38 (S107): After blowing of airflow 38, the temperature at the blowing position is measured, and the management server 12 acquires the temperature Tb after blowing.
Calculation of temperature change ΔT (S108): The management server 12 calculates the temperature change ΔT of the spraying position using the pre-spray temperature Ta and the post-spray temperature Tb. This temperature change ΔT can be obtained by, for example, the following equation.
ΔT = Ta ~ Tb ・ ・ ・ (1)
Comparison of temperature change ΔT and reference information Tref (S109): The management server 12 compares the temperature change ΔT with the reference information Tref, and searches the reference information database 70 for the internal temperature information corresponding to the corresponding temperature change ΔT.
Estimating the internal temperature Ti (S110): The management server 12 estimates the internal temperature Ti of the food to be cooked F by searching the reference information database 70 and its calculation.

If the temperature change ΔT and the internal temperature Ti do not have values that match the reference information database 70, they are calculated from the existing values by proportional calculation.
Determination of cooking state (S111): With respect to the estimated internal temperature Ti, the management server 12 determines whether the internal temperature Ti is suitable for cooking of the object F to be cooked, and presents a determination result including the internal temperature Ti. Generate information.
Information presentation (S112): The management server 12 generates presentation information from the acquired information up to the present time, and causes the information presentation unit 14 to present the presentation information.
This presented information includes cooking information, airflow information such as airflow 38 temperature, spraying amount and spraying time, pre-spray temperature Ta, post-spray temperature Tb, temperature change ΔT, reference information Tref, internal temperature Ti, etc. Is included.

<Blowing of airflow 38, pre-blow temperature Ta and post-blow temperature Tb>
FIG. 2A shows the time (= blowing time) Δt for blowing the airflow 38 onto the object F to be cooked.
During or after heating, the object F to be cooked is separated from the heat source 26, and the airflow 38 is blown to the airflow blowing portion of the object F at time point t0 (when the object F is separated from the heat source 26). After a time Δt of about 1 second to several seconds from this time point t0, the blowing of the airflow 38 is completed at the time point t1.

In FIG. 2, B shows the time transition of the airflow blowing position temperature, with the horizontal axis representing the airflow blowing time and the vertical axis representing the temperature at the airflow blowing position.
The temperature of the airflow blowing portion is measured at the time point t0, and the temperature Ta before blowing is acquired.
After the time Δt from the time point t0, the temperature of the blowing portion of the airflow 38 is measured at the time point t1 and the temperature Tb after blowing is acquired.
By blowing the airflow 38, the temperature Ta before blowing at the airflow blowing portion is lowered to the temperature Tb after blowing, and the temperature change ΔT is obtained.

This temperature change ΔT depends on the amount of heat Q possessed by the object F to be cooked. That is, when the internal temperature Ti of the object to be cooked F is high, the decrease in the temperature Tb after spraying is suppressed, the heat transfer from the inside of the object to be cooked F to the airflow sprayed portion is small, and the temperature change ΔT. Becomes smaller.
As shown in FIG. 2B, the pre-blow temperature Ta1 gives the post-blow temperature Tb1, and the pre-blow temperature Ta2 gives the post-blow temperature Tb2. Therefore, as the pre-blow temperature Ta increases, the temperature change ΔT due to the blowing of the airflow 38 becomes smaller.

<Estimation of internal temperature Ti of cooked food F by reference information Tref>
In FIG. 3, the temperature change ΔT is taken on the horizontal axis, and the internal temperature Ti of the comparative cooked food Fr is taken on the vertical axis, and the reference information Tref is shown. This reference information Tref is acquired in advance under the same conditions as the temperature measurement of the object F to be cooked.
If the temperature change ΔT acquired from the object to be cooked F is selected from the temperature change ΔT on the horizontal axis and the internal temperature Ti corresponding to this temperature change ΔT is specified, this internal temperature Ti becomes the internal temperature of the object to be cooked F. Equivalent to. Thereby, the internal temperature Ti of the object to be cooked F can be estimated from the reference information Tref.

<Reference information generation process>
FIG. 4 shows a reference information generation step according to the first embodiment. The process shown in FIG. 4 is an example, and the present invention is not limited to such a process. In this generation step, S indicates a unit of processing, and the number indicates an example of the order.
The reference information Tref is an estimation standard of the internal temperature Ti of the object to be cooked F, and may be acquired from the comparative cooked object Fr having the same or similar attributes as the object to be cooked F, and the acquisition process is the cooking management described above. Follow the process (Fig. 1).
In this reference generation step, selection of the comparative object to be cooked Fr (S201), heating of the comparative object to be cooked Fr (S202), movement of the comparative object to be cooked Fr (S203), and setting of the blowing position of the airflow 38 (S204). ), Measurement of the temperature Ta before blowing of the airflow 38 (S205), blowing of the airflow 38 (S206), measurement of the temperature Tb after blowing of the airflow 38 (S207), calculation of the temperature change ΔT (S208), internal temperature. It includes measurement of Ti (S209), acquisition of reference information Tref (S210), generation of reference information DB 70 (S211), and presentation of information (S212).

Selection of comparative cooked food Fr (S201): For the comparative cooked food Fr, a cooked food having the same or similar attribute as the cooked food F to be measured is selected.
Heating of comparative cooked food Fr (S202): The comparative cooked food Fr is heated by the same heat sources 26-1 and 26-2 as the cooked food F.
Movement of Comparative Cook Fr (S203): The heated Comparative Cook Fr is moved away from the heat sources 26-1 and 26-2 to stop heating.
Setting the blowing position of the airflow 38 (S204): The blowing position of the airflow 38 is set for the comparative cooked object Fr whose heating has been stopped in the same manner as the above-mentioned cooked object F.
Measurement of pre-blow temperature Ta of airflow 38 (S205): Before blowing of airflow 38, measure the pre-blow temperature Ta of the airflow blowing position of the comparative cooked object Fr. For this temperature measurement, a measuring device similar to that of the object F to be cooked may be used, and for example, a radiation thermometer may be used.

Airflow 38 blowing (S206): After the temperature is measured, the airflow 38 is blown to the measurement position, that is, the blowing position of the airflow 38. As described above, the temperature, the amount of spraying, and the spraying time of the airflow 38 are controlled to constant values by the management server 12.
Measurement of temperature Tb after blowing of airflow 38 (S207): After blowing of airflow 38, the temperature at the blowing position is measured, and the management server 12 acquires the temperature Tb after blowing.
Calculation of temperature change ΔT (S208): The management server 12 calculates the temperature change ΔT of the spraying position using the pre-spray temperature Ta and the post-spray temperature Tb.
Measurement of internal temperature Ti (S209): In the case of comparative cooked food Fr, the internal temperature Ti is measured directly from the comparative cooked food Fr.

Acquisition of reference information Tref (S210): The management server 12 acquires the internal temperature Ti associated with the temperature change ΔT as the reference information Tref.
Generation of reference information DB 70 (S211): The management server 12 generates the reference information DB 70 including the reference information Tref.
Information presentation (S212): The management server 12 generates presentation information from the acquired information up to the present time and causes the information presentation unit 14 to present the presentation information. In this presented information, in addition to the cooking information of the comparative object Fr, the airflow information such as the temperature of the airflow 38, the spraying amount and the spraying time, the temperature Ta before spraying, and the post-spraying as in the case of the object F to be cooked. The temperature Tb, the temperature change ΔT, the reference information Tref, the internal temperature Ti, and the like are included.

<Measurement of internal temperature Ti of comparative cooked food Fr>
FIG. 5 shows the measurement of the internal temperature Ti of the comparative cooked food Fr. The internal temperature Ti is measured by using, for example, an electronic thermometer 9 as a temperature measuring means, and inserting the contact 11 of the electronic thermometer 9 into the inside of the comparative cooked object Fr. This measured value is provided to the management server 12 as the reference information Tref, and is used for generating the reference information DB 70.

<Cooking management system 2>
FIG. 6 shows the cooking management system 2 according to the first embodiment. The configuration shown in FIG. 6 is an example, and the present invention is not limited to such a configuration.
The cooking management system 2 heats the object F to be cooked and manages the cooking. This cooking management includes the cooking management process and the standard information generation process described above.
The cooking management system 2 includes a transport mechanism 3, a heating unit 4, a food waiting unit 6, a temperature measuring unit 8, an airflow blowing unit 10, a management server 12, an information presenting unit 14, and an information input unit 16.

The transport mechanism 3 is a means for transporting the food to be cooked F under the control of the management server 12. The food to be cooked F carried into the heating unit 4 is conveyed to the food to be cooked standby unit 6 during or after heating.
The heating unit 4 is a means for heating the object to be cooked F as an example of cooking, and includes, for example, a gas cooker. The cooked food F may be a cooked food such as yakitori or steak.
The object to be cooked standby unit 6 is an area in which the object to be cooked F during or after cooking is made to stand by for temperature measurement or the like.
The temperature measuring unit 8 measures the surface temperature of the food to be cooked F in a non-contact manner with the food to be cooked F under the control of the management server 12. In the comparative cooked object Fr, the internal temperature Ti is directly measured from the comparative cooked object Fr, so that the temperature measuring unit 8 includes a thermometer by contact measurement.

The airflow blowing unit 10 blows the airflow 38 onto the cooked object F or the comparative cooked object Fr under the control of the management server 12.
The management server 12 is a computer having a communication function, and controls the heat source control of the heating unit 4, the temperature measurement control, the blowing control of the air flow 38, the generation of the database, the generation of the presentation information, and the like.
The information presenting unit 14 presents information such as measured temperature information, the cooking state of the object F to be cooked, and its determination information under the control of the management server 12.
The information input unit 16 is controlled by the management server 12 and is used for inputting information necessary for processing such as measured temperature information, cooking state of the object F to be cooked, and determination information thereof. An input device such as a touch sensor may be used for the information input unit 16.

<Functional part of cooking management system 2>
FIG. 7 shows a functional part of the cooking management system 2. The configuration shown in FIG. 7 is an example, and the present invention is not limited to such a configuration. In FIG. 7, the same parts as those in FIG. 6 are designated by the same reference numerals.
The conveyor mechanism 3 includes conveyors 20-1 and 20-2. The conveyor 20-1 is installed in the heating unit 4 and is driven by the conveyor drive unit 22-1. The conveyor 20-2 is installed in the food waiting unit 6 and is driven by the conveyor driving unit 22-2. The conveyor drive units 22-1 and 22-2 are driven by the management server 12 to control the transfer timing, transfer start time, transfer stop time, transfer position, and the like of the object F to be cooked.

In addition to the conveyor 20-1, the heating unit 4 is provided with a protective housing 24, heat sources 26-1, 26-2, a heating table 28, a food sensor 30 and the like.
The protective housing 24 forms a heating space for the heating unit 4. The heat source 26-1 is individually driven by the heat source drive unit 32-1 controlled by the management server 12, and the heat source 26-2 is individually driven by the heat source drive unit 32-2 controlled by the management server 12. Each of the heat sources 26-1 and 26-2 is a means for heating the object F to be cooked, and may be, for example, either a gas cooker or an electric cooker. If the heat sources 26-1 and 26-2 are driven at the same time, so-called double-sided baking is possible from both the lower surface side and the upper surface side of the object F to be cooked.
The heating table 28 is an example of means for maintaining the object F to be cooked in the heating region of the heat source 26. The object to be cooked sensor 30 detects the loading and unloading of the heating unit 4 of the object to be cooked F. For example, a camera may be used for the object to be cooked sensor 30.

The cooked food waiting unit 6 is an area in which the cooked food F during or after heating is made to stand by, and if the cooked food waiting unit 6 is made to stand by, the cooked food is to be cooked from the heat sources 26-1 and 26-2. It is possible to release the F and release the heated state of the object F to be cooked.
Under the control of the management server 12, the temperature measuring unit 8 measures the temperature of the blowing position of the air flow 38 in the food to be cooked F on the food to be cooked waiting unit 6 in a non-contact manner. The temperature measurement at the blowing position of the airflow 38 includes at least the pre-blowage temperature Ta, which is the temperature before the airflow is blown, and the post-blowage temperature Tb, which is the temperature after the airflow is blown. The temperature measuring unit 8 includes a sensor unit 34 and a main body unit 36 as an example. The sensor unit 34 detects the temperature at the blowing position of the airflow 38, the main body unit 36 generates a detection signal (electrical signal) representing the detected temperature, and inputs this detection signal to the management server 12.
Although not shown, the temperature measuring unit 8 is provided with a thermometer that detects the internal temperature Ti of the comparative cooked object Fr by contacting the inside of the comparative cooked object Fr, and manages the detection signal from the thermometer. Enter in 12.

The airflow blowing unit 10 blows the airflow 38 under the control of the management server 12 to the object F to be cooked, which has been made to stand by by the object waiting unit 6. The blowing position of the air flow 38 may be set to the optimum position for measuring the temperature of the object F to be cooked.
The airflow blowing unit 10 includes an injection nozzle 40, an air source 42, and an air source driving unit 44. The injection nozzle 40 has an outlet directed to a spray position set on the object F to be cooked, and an air flow 38 smaller than the surface area of the object F to be cooked is ejected from this outlet to spray. As the air source 42, for example, a compressor may be used, or a compressed air source for storing compressed air may be used.

The air source driving unit 44 is controlled by the management server 12, drives the air source 42, and supplies the air flow 38 from the air source 42 to the injection nozzle 40 for a predetermined time. When a compressed air source is used as the air source 42, the air source driving unit 44 may be composed of, for example, a valve and an opening / closing driving unit thereof, and the management server 12 may control the opening / closing.
Since the management server 12, the information presentation unit 14, and the information input unit 16 have already been described, the description thereof will be omitted.

<Hardware of cooking management system 2>
FIG. 8 shows the hardware of the cooking management system 2. The configuration shown in FIG. 8 is an example, and the present invention is not limited to such a configuration. In FIG. 8, the same parts as those in FIG. 7 are designated by the same reference numerals.
The management server 12 includes a processor 46, a storage unit 48, an input / output unit (I / O) 50, a communication unit 52, and a timer 54.
The processor 46 is an example of a processing unit for executing information processing of cooking management, executes an OS (Operating System) in the storage unit 48, executes various programs such as a cooking management program, and is a functional unit. Generates control information and presentation information for information presentation.

The storage unit 48 is a recording medium for storing an OS, a cooking management program, and the like, and includes storage elements such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory), and has an internal temperature Ti of the object F to be cooked. It stores a cooking management database (DB) 56 (FIG. 9) and a reference information database (DB) 70 (FIG. 10) used for estimation, determination of cooking state, presentation of various information, and the like.
The I / O 50 takes in the measurement signal from the temperature measuring unit 8, the food sensor 30, and the like under the control of the processor 46, outputs the presented information to the information presenting unit 14, and the like.
The communication unit 52 communicates with a functional unit capable of wireless communication, an information source that provides big data, and an information terminal owned by a worker.
The timer 54 provides time information such as the heating time of the object F to be cooked, the blowing time of the air flow 38, and the blowing timing under the control of the processor 46.

Then, the information presentation unit 14 is provided with, for example, an LCD (Liquid Crystal Display), and presents the presentation information generated by the management server 12 as an image. Further, the information input unit 16 is used to input various control information in addition to the attribute information of the cooked object F and the comparative cooked object Fr under the control of the management server 12. The information input unit 16 includes a keyboard used for information input, a barcode reading unit, a mouse, an information terminal connected to the I / O 50, and the touch panel described above. The touch panel may be installed on the display screen of the information presentation unit 14.

<Information processing of management server 12>
The processes executed by the management server 12 include a) acquisition of cooking information of the object to be cooked F and comparative object to be cooked b) heating control of the object to be cooked F, etc. c) control of blowing airflow 38 d) blowing of airflow 38. Measurement control of the temperature at the attachment position and capture of the measured temperature e) Judgment of the heating state of the food to be cooked f) Functions such as generation of various presentation information and information processing are included. The program stored in the storage unit 48 realizes these functions.

<Information presentation of information presentation unit 14>
In the information presentation of the information presenting unit 14, a) cooking information of the object to be cooked F and the comparative object to be cooked Fr b) heating control information of the object to be cooked F, etc. c) information of blowing the airflow 38 d) blowing of the airflow 38 Measurement control of position temperature and measurement temperature e) The heating state of the object F to be cooked and its determination information are included.

<Cooking management DB56>
FIG. 9 shows the cooking management DB 56. The cooking management DB 56 includes a cooking management file 58, and stores cooking information and information for estimating the internal temperature Ti.
The cooking management file 58 includes a cooking information unit 60, an airflow blowing information unit 62, a measurement temperature unit 64, an internal temperature unit 66, a threshold temperature unit 67, and a determination information unit 68.
The cooking information unit 60 is set with an object to be cooked 60-1 and a heating time unit 60-2. The cooked food unit 60-1 stores cooked food information including identification information and attribute information for identifying the cooked food F. The attribute information includes information such as the weight of the object F to be cooked.
The heating time unit 60-2 stores time information indicating the heating time of the object F to be cooked.

The airflow blowing information unit 62 stores blowing information such as the temperature information of the airflow 38 and the blowing time.
The temperature unit 64 is set with a pre-blow temperature unit 64-1, a post-blow temperature unit 64-2, and a temperature change unit 64-3. The pre-blow temperature unit 64-1 stores temperature information including the pre-blow temperature Ta of the air flow 38 at the air flow blowing portion of the object F to be cooked. The post-blow temperature unit 64-2 stores temperature information including the post-blow temperature Tb of the airflow 38 at the same portion. Temperature information including the temperature change ΔT is stored in the temperature change unit 64-3.

The internal temperature unit 66 stores temperature information including the internal temperature Ti estimated from the temperature change ΔT. The threshold temperature unit 67 stores temperature information representing the threshold temperature Tith as a criterion for determining the heating state for each object F to be cooked. Then, the determination information unit 68 stores determination information indicating the heating state of the cooked object F determined from the internal temperature Ti.

<Reference information DB70>
FIG. 10 shows the reference information DB 70. The reference information DB 70 includes a reference information file 72, and stores cooking information of the comparative object Fr, a temperature change ΔT which is a comparison reference, and an internal temperature Ti.
The reference information file 72 includes a cooking information unit 74, an airflow blowing information unit 76, a measurement temperature unit 78, and an internal temperature unit 80.
The cooking information unit 74 is set with a comparative cooking object unit 74-1 and a heating time unit 74-2. The comparative cooked food unit 74-1 stores cooked food information including identification information and attribute information for identifying the comparative cooked food Fr. The attribute information includes information such as the weight of the comparative cooked food Fr.
The heating time unit 74-2 stores time information indicating the heating time of the comparative cooked object Fr.

The airflow blowing information unit 76 stores blowing information such as the temperature information of the airflow 38 and the blowing time.
The temperature unit 78 before spraying, the temperature unit 78-2 after spraying, and the temperature change unit 78-3 are set in the measurement temperature unit 78. The pre-blow temperature unit 78-1 stores temperature information including the pre-blow temperature Ta of the air flow 38 at the air flow blowing portion of the comparative cooked object Fr. The post-blow temperature unit 78-2 stores temperature information including the post-blow temperature Tb of the airflow 38 at the same portion. The temperature change unit 78-3 stores temperature information including the temperature change ΔT in the comparative cooked object Fr.
The internal temperature unit 80 stores temperature information including the internal temperature Ti, which is an actually measured value measured from the comparative cooked object Fr.

<Conversion process of internal temperature Ti>
If the internal temperature Ti corresponding to the measured temperature change ΔTx does not exist in the reference information DB 70, it is obtained from the existing value by conversion processing.
In FIG. 11, the temperature change ΔT is taken on the horizontal axis and the internal temperature Ti is taken on the vertical axis, and the reference information Tref is shown. There is no measured value of the temperature change ΔTx in this reference information Tref. Comparing the existing temperature change ΔT and the temperature change ΔTx, the temperature change ΔTx is an intermediate value between the temperature change ΔT1 and the temperature change ΔT2 (> ΔT1), and the internal temperature Tix is the internal temperature Ti1 and the internal temperature Ti2 (<Ti1). It is an intermediate value.
Therefore, if the proportionality coefficient of the reference information Tref is k, the internal temperature Tix corresponding to the temperature change ΔTx can be calculated from either of the following equations (2) or (3).
Tix = Ti1-k (ΔTx−ΔT1) ・ ・ ・ (2)
Tix = Ti2 + k (ΔT2-ΔTx) ・ ・ ・ (3)
However, in equations (2) and (3), the proportionality coefficient k is obtained from the following equation (4).
k = (Ti2-Ti1) / (ΔT2-ΔT1) ・ ・ ・ (4)

<Judgment of heating state>
The heating state of the object F to be cooked is determined by comparing the internal temperature Ti estimated from the object F to be cooked and the threshold temperature Tiref. If Ti ≧ Tiref, it is determined that the heated state of the object F to be cooked is good.
If Ti <Tiref, it is determined that the cooked object F is poorly heated, and an alert for reheating is generated. For reheating, the conveyors 20-1 and 20-2 may be driven to convey the object F to be cooked to the heating unit 4 side, and the reheating time may be set.
With respect to the object F to be cooked, for example, if Tiref = 90 ° C., the internal temperature Ti rises to a temperature at which the inside of the object F to be cooked boils, so that heating is good.

<Presentation of cooking information of the object to be cooked F>
FIG. 12 shows the presentation of cooking information of the object F to be cooked by the information presentation unit 14. The cooking information presentation screen 82 is generated in the information presentation unit 14 under the control of the management server 12.
The cooking information presentation screen 82 has an object to be cooked information presentation unit 84, a temperature change presentation unit 86, an internal temperature presentation unit 88, a spraying time presentation unit 90, an internal temperature display unit 92, a threshold temperature display unit 94, and a heating determination display. Part 96 is included.
The cooked matter information presenting unit 84 is presented with cooked food information including the name and attribute information of the cooked food F.
The temperature change presentation unit 86 is presented with a graph display of the temperature change ΔT together with the temperature Ta before spraying and the temperature Tb after spraying.
The internal temperature presentation unit 88 is presented with a graph display of the internal temperature Ti corresponding to the temperature change ΔT using the reference information Tref.

The spraying time presentation unit 90 is presented with time information indicating the spraying time of the airflow 38 of the object F to be cooked.
The internal temperature display unit 92 presents temperature information representing the estimated internal temperature Ti of the object F to be cooked.
The threshold temperature presentation unit 94 is presented with temperature information representing the threshold temperature Tith for determining the quality of heating of the object F to be cooked.
The heating determination display unit 96 presents determination information indicating the quality of heating using the internal temperature Ti of the object F to be cooked.

<Effect of the first embodiment>
According to this first embodiment, any of the following effects can be obtained.
(1) The cooked object F being heated or after being heated is separated from the heat sources 26-1 and 26-2 of the heating unit 4, and the airflow 38 is blown by the cooked object standby unit 6, and the temperature before spraying Ta and after spraying. The temperature change ΔT obtained from the temperature Tb can be obtained, and the internal temperature Ti of the food to be cooked F can be estimated by comparison with the reference information Tref.
(2) For the reference information Trf, the temperature change ΔT obtained from the pre-blow temperature Ta and the post-blow temperature Tb is obtained for the comparative cooked food Fr having the same or similar attributes, and the measured value of the internal temperature Ti is used. Therefore, the estimation accuracy of the internal temperature Ti of the object F to be cooked can be improved.
(3) The internal temperature Ti can be estimated without contacting the object to be cooked F, and the object to be cooked F is not deteriorated due to the temperature measurement, and the safety can be improved.
(4) For the object to be cooked F during or after cooking, the internal temperature Ti of the object to be cooked F can be quickly estimated during cooking, and the heating state can be determined without imposing a burden on the worker. It is possible to improve the efficiency of.

[Second Embodiment]
FIG. 13 shows a cooking management process according to the second embodiment. The process shown in FIG. 13 is an example, and the present invention is not limited to such a process. In this cooking control process, S indicates a unit of processing, and the number indicates an example of the order.
In the second embodiment, the calorific value Q of the cooked object F is calculated using the internal temperature Ti estimated in the first embodiment, and the heated state of the cooked object F is determined using this calorific value Q. .. Therefore, in this second embodiment, the same cooking management system 2 (FIGS. 6, 7, and 8) as in the first embodiment is used, and the temperature measurement of the comparative cooked object Fr is the first. Since it is the same as the embodiment (FIG. 5), the description thereof will be omitted.

This cooking management step includes calculation of the calorific value Q of the object F to be cooked (S301), comparison of the calorific value Q and the reference information QRef (S302), determination of the heating state (S303), presentation of information (S304), and the like. ..
Calculation of calorific value Q of the object F to be cooked (S301): The management server 12 calculates the calorific value Q from the temperature change ΔT used for estimating the internal temperature Ti or the internal temperature Ti, and stores the calorific value Q in the cooking management DB 98 (FIG. 15). To. This calorific value Q can be calculated from the following equation (5), where m (g) is the weight of the object F to be cooked and c is the specific heat.
Q = m × c × ΔT ・ ・ ・ (5)

Comparison of calorific value Q and reference information Qref (S302): The management server 12 compares the calorific value Q of the food object F with the reference information Qref, and determines whether or not the threshold value is Qth or more.
Determination of heating state (S303): The management server 12 determines whether the heating state of the object F to be cooked is good or bad by determining the amount of heat Q. That is, if the calorific value Q of the object F to be cooked is equal to or greater than the threshold value Qth, good heating is determined, and if it is less than the threshold value Qth, poor heating is determined.
Information presentation (S304): The management server 12 generates determination information representing the calorific value Q of the object F to be cooked and the determination result thereof. This determination information is presented on the presentation screen of the information presentation unit 14 as the heated state of the cooked object F.

<Criteria information QRef generation process>
FIG. 14 shows a process of generating reference information QRef. The step of generating the reference information Qref includes calculation of the calorific value Q of the comparative cooked food Fr (S401), acquisition of the reference information QRef (S402), creation of the reference information DB 116 (FIG. 16), and the like.
Calculation of calorific value Q of comparative cooked food Fr (S401): The management server 12 calculates calorific value Q using the internal temperature Ti or temperature change ΔT obtained from the comparative cooked food Fr under the same conditions as the cooked food F. do. The calorific value Q may be calculated from Eq. (5).

Acquisition of reference information Qref (S402): The management server 12 acquires the reference information Qref including the measured internal temperature Ti and heat quantity Q.
Creation of reference information DB 116: The management server 12 creates reference information DB 116 including reference information QRef.

<Cooking management DB98>
FIG. 15 shows the cooking management DB 98. The cooking management DB 98 includes a cooking management file 100, and stores cooking information, information for estimating the internal temperature Ti, heat quantity Q, and the like.
The cooking management file 100 is provided with a cooking information unit 102, an airflow blowing information unit 104, a measurement temperature unit 106, an internal temperature unit 108, a heat quantity unit 110, a threshold value unit 112, and a determination information unit 114.
The cooking information unit 102 is set with a food to be cooked unit 102-1 and a heating time unit 102-2. The temperature unit 106 is set with a pre-blow temperature unit 106-1, a post-blow temperature unit 106-2, and a temperature change unit 106-3. Since the cooking information unit 102, the airflow blowing information unit 104, the measurement temperature unit 106, and the internal temperature unit 108 are the same as the cooking management file 58 (FIG. 9) of the first embodiment, the description thereof will be omitted.

Then, the heat quantity unit 110 stores the heat quantity information representing the heat quantity Q of the food to be cooked F calculated from the temperature change ΔT or the internal temperature Ti.
The threshold value unit 112 stores reference heat quantity information representing the threshold heat quantity as a criterion for determining the heating state for each cooked object F. Then, the determination information unit 114 stores determination information indicating the heating state of the food to be cooked F determined from the calorific value Q.

<Reference information DB116>
FIG. 16 shows the reference information DB 116. The reference information DB 116 includes a reference information file 118, and stores cooking information of the comparative object Fr, a temperature change ΔT which is a comparison reference, and a calorific value Q.
The reference information file 118 includes a cooking information unit 120, an airflow blowing information unit 122, a measurement temperature unit 124, an internal temperature unit 126, and a heat quantity unit 128.
The cooking information unit 120 is set with a comparative cooking object unit 120-1 and a heating time unit 120-2. A pre-blow temperature unit 124-1, a post-blow temperature unit 124-2, and a temperature change unit 124-3 are set in the measurement temperature unit 124. Since the cooking information unit 120, the airflow blowing information unit 122, the measurement temperature unit 124, and the internal temperature unit 126 are the same as the reference information file 72 (FIG. 10) of the first embodiment, the description thereof will be omitted.
Then, the calorific value unit 128 stores the calorific value information representing the calorific value Q of the comparative cooked object Fr calculated from the temperature change ΔT or the internal temperature Ti which is the measured value.

<Presentation of cooking information of the object to be cooked F>
In the second embodiment, the above-mentioned cooking information presentation screen 82 (FIG. 12) is generated as cooking information of the object F to be cooked by the information presentation unit 14.
Similar to the first embodiment, the cooking information presentation screen 82 has an object to be cooked information presentation unit 84, a temperature change presentation unit 86, an internal temperature presentation unit 88, a spraying time presentation unit 90, and an internal temperature display unit 92. Along with the threshold temperature display unit 94 and the heating determination display unit 96, a heat quantity information presentation unit is included. The calorific value information of the object F to be cooked is presented to the calorific value information presenting unit. Then, the heating determination display unit 96 is presented with determination information for determining the heating state from the heat amount Q of the object F to be cooked.

<Effect of the second embodiment>
According to this second embodiment, any of the following effects can be obtained.
(1) The calorific value Q can be calculated together with the estimation of the internal temperature Ti of the object F to be cooked.
(2) The calorific value Q calculated from the temperature change ΔT of the cooked object F or the internal temperature Ti can be presented, and the quality of the heated state can be quickly determined from this calorific value Q without contacting the cooked object F.
(3) This cooking management system 2 can be realized as a countermeasure tool and a temperature control tool in order to expand HACCP to restaurants and the like and enhance food safety for food F such as yakitori and hamburgers.

FIG. 17 shows the cooking equipment 130 according to the embodiment. In FIG. 17, the same parts as those in FIGS. 6 and 7 are designated by the same reference numerals.
The cooking equipment 130 is provided with an equipment housing 132, and a transport mechanism 3, a heating unit 4, a food waiting unit 6, a temperature measuring unit 8, an air flow blowing unit 10, and a management server 12 are installed in the equipment housing 132. The cooking management system 2 described above is installed.
In the cooking apparatus 130, since these functional units explain the functions in the first embodiment or the second embodiment, the description thereof will be omitted.

Windows 134-1 and 134-2 are installed on the front side of the device housing 132, and a screen unit and an information input unit 16 of the information presentation unit 14 are installed. The cooked food F or the comparative cooked food Fr is carried in by the cooked food tray 136 from the cooked food carry-in inlet on the side surface portion of the equipment housing 132, and is heated by the heating unit 4. In this heated state, the cooked object F being heated can be confirmed from the window portion 134-1.
Further, the cooked object F during or after heating can be transferred to the cooked food waiting unit 6 to perform the temperature measurement described above. This temperature measurement can be confirmed from the window portion 134-2.
Then, the cooked matter F which has finished the determination of the heating state and obtained a good judgment can be carried out from the cooked food take-out port 138 to, for example, the transport table 140.

<Effect of Examples>
According to this embodiment, any of the following effects can be obtained.
(1) According to this cooking device 130, the same effects as those of the first and second embodiments can be obtained.
(2) In this cooking apparatus 130, the object F being cooked can be easily confirmed by presenting the information of the information presenting unit 14.
(3) Processing such as inserting a thermometer into the cooked material F, such as cooked meat, will significantly impair the value of the product, but the internal temperature Ti of the cooked food F can be estimated, and the cooked food F can be estimated. The quality of the product can be prevented from deteriorating.
(4) According to this cooking device 130, since the internal temperature Ti of the object to be cooked F during or after heating can be quickly estimated, heat dissipation of the object to be cooked F during or after cooking can be suppressed.

[Other embodiments]
(1) In the cooking management system 2, the transport mechanism 3 controlled by the management server 12 is illustrated, but the transport mechanism 3 may be omitted and the cooked object F may be manually transported.
(2) In the above embodiment, the cooking management system 2 for the object to be cooked F is configured, but it may be used for a cooking simulation system or an apparatus having an internal temperature Ti of the object to be cooked F.
(3) A two-dimensional imager may be used to measure the pre-blow temperature Ta and the post-blow temperature Tb of the object F to be cooked.

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

According to the present invention, an air flow is blown onto an object F such as yakitori after heating, the internal temperature Ti is estimated from the measured temperature of the sprayed portion, or the calorific value Q is calculated from the internal temperature Ti or the like. The quality of the heated state of the object F to be cooked can be determined in a non-contact manner, and food safety can be enhanced.

F Cooked matter Fr Comparison cooked food 2 Cooking management system 3 Transport mechanism 4 Heating unit 6 Cooking unit standby unit 8 Temperature measuring unit 9 Electronic thermometer 11 Contactor 10 Air flow blowing unit 12 Management server 14 Information presentation unit 16 Information Input unit 20-1, 20-2 Conveyor 22-1, 22-2 Conveyor drive unit 24 Protective housing 26, 26-1, 26-2 Heat source 28 Heating table 30 Food sensor 32-1, 32-2 Heat source Drive unit 34 Sensor unit 36 Main unit 38 Air flow 40 Injection nozzle 42 Air source 44 Air source drive unit 46 Processor 48 Storage unit 50 Input / output unit (I / O)
52 Communication unit 54 Timer 56, 98 Cooking management DB
58, 100 Cooking management file 60, 102, 120 Cooking information unit 60-1, 102-1 Cooking unit 60-2, 74-2, 102-2, 120-2 Heating time unit 62, 104, 122 Airflow Attached information part 64, 106, 124 Measurement temperature part 64-1, 106-1, 124-1 Pre-blow temperature part 64-2, 106-2, 124-2 Post-blow temperature part 64-3, 106-3 , 124-3 Temperature change part 66, 108, 126 Internal temperature part 67 Threshold temperature part 68, 114 Judgment information part 70, 116 Reference information DB
72, 118 Reference information file 74 Cooking information unit 74-1, 120-1 Comparative object to be cooked 76 Air flow blowing information unit 78 Measurement temperature unit 78-1 Pre-spray temperature unit 78-2 Post-blowage temperature unit 78- 3 Temperature change part 80 Internal temperature part 82 Cooking information presentation screen 84 Food information presentation part 86 Temperature change presentation part 88 Internal temperature presentation part 90 Spraying time presentation part 92 Internal temperature display part 94 Threshold temperature presentation part 96 Heating judgment display Part 110, 128 Heat quantity part 112 Threshold part 130 Cooking equipment 132 Equipment housing 134-1, 134-2 Window part 136 Cooked food tray 138 Cooked food take-out port 140 Transport stand

In order to achieve the above object, according to one aspect of the cooking management method of the present invention, the step of setting the airflow injection time at a fixed time immediately after the object to be cooked is separated from the heat source, and the above-mentioned during or after heating. the the food away from the heat source, said a step of blowing the airflow in the foods, the spray temperature before spraying position of said air flow is measured before the start of the injection period, the injection time in or the injection The temperature change is calculated using the step of measuring the temperature after spraying immediately after the end of the time, the temperature before spraying, and the temperature after spraying, and the temperature change is compared with the reference information to compare the temperature change with the reference information. It includes a step of estimating the internal temperature and a step of generating presentation information indicating the cooking state of the object to be cooked including the internal temperature .
In the cooking method of managing this further, the estimation of the internal temperature, may be used the reference information representative of the internal temperature to a temperature change of the target food and the same attribute or compare the food similar attributes.

In this cooking management method, there is a step of selecting a comparative cooked object having the same or similar attributes as the cooked object whose internal temperature is to be measured, and an air flow at a fixed time immediately after the comparative cooked object is separated from the heat source. and setting the injection time, the heating or in the comparison the food after heating away from the heat source, a step of blowing the airflow in the comparison the food, spraying the air flow before the start of the injection time The temperature change is calculated using the step of measuring the temperature before spraying at the position and measuring the temperature after spraying during the injection time or immediately after the end of the injection time, and the temperature before spraying and the temperature after spraying. In addition, the step of measuring the internal temperature of the comparative object to be cooked and the step of generating reference information related to the internal temperature to the temperature change are included.
In this cooking management method, the step of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, the heat capacity, and the reference heat capacity of the comparative cooked food are compared with each other, and the cooked food is cooked. A step of determining the cooking state and a step of presenting the determination result may be included.

In order to achieve the above object, according to one aspect of the cooking management system of the present invention, the airflow to the object to be cooked is set to a fixed time immediately after the object to be cooked or the comparative object to be cooked is separated from the heat source. The temperature at which the airflow is blown and the temperature before the blowing position of the airflow is measured before the start of the injection time, and the temperature after the blowing is measured during the injection time or immediately after the end of the injection time. The temperature change is calculated using the measuring unit, the temperature before spraying and the temperature after spraying, the temperature change is compared with the reference information, the internal temperature of the object to be cooked is estimated, and the internal temperature is included. It is provided with a processing unit that generates presentation information indicating the cooking state of the object to be cooked .
In this cooking control system, further, the processing unit, the estimation of the internal temperature, using the reference information representative of the internal temperature to a temperature change of the target food and the same attribute or said comparing the food similar attributes It's okay.
In this cooking management system, a temperature measuring unit for measuring the internal temperature of the comparative cooked object is further provided, and the processing unit calculates a temperature change using the pre-blow temperature and the post-blow temperature. Reference information related to the internal temperature may be generated for the temperature change.
In this cooking management system, the processing unit further calculates the heat capacity of the food to be cooked or the comparative food to be cooked from the temperature change, and compares the heat capacity with the reference heat capacity to determine the cooking state of the food to be cooked. A determination may be made and presentation information representing this determination result may be generated.

In order to achieve the above object, according to one aspect of the program of the present invention, it is a program realized by a computer, and has a function of setting an air flow injection time at a fixed time immediately after the object to be cooked is separated from the heat source. a control function to blow the air flow to the the food during or after heating the heating, the blowing temperature before spraying position of said air flow is measured before the start of the injection period, in said injection period or the injection time The temperature change is calculated using the function of acquiring the measured value of the temperature after blowing of the airflow immediately after the end, the temperature before blowing, and the temperature after blowing, and the temperature change is compared with the reference information. The computer realizes a function of estimating the internal temperature of the object to be cooked and a function of generating presentation information indicating the cooking state of the object to be cooked including the internal temperature .
In this program, further wherein the estimated internal temperature, and a function using the reference information representative of the internal temperature to a temperature change of the target food and the same attribute or compare the food similar attributes realized by the computer good.
In order to achieve the above object, according to one aspect of the program of the present invention, the program is realized by a computer and represents a comparative cooked food having the same or similar attributes as the cooked food whose internal temperature is to be measured. comparing a function of acquiring the food information, and a function of setting the air flow injection time a predetermined time immediately after releasing the said comparison the food from the heat source, and a control function to blow the air flow to said comparison the foods, The function of acquiring the pre-blow temperature at the spraying position of the airflow before the start of the injection time and acquiring the measured value of the post-blow temperature during the injection time or immediately after the end of the injection time, and the spraying. A control function for calculating the temperature change using the pre-temperature and the post-spray temperature, measuring the internal temperature of the comparative object to be cooked, and a function for generating reference information related to the internal temperature to the temperature change. And may be realized by the computer.
In this program, further, the function of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, and the cooking state of the cooked food by comparing the heat capacity with the reference heat capacity of the comparative cooked food. And the function of generating the presentation information representing the determination result may be realized by the computer.

In order to achieve the above object, according to one aspect of the recording medium of the present invention, it is a recording medium in which the program is stored.
In order to achieve the above object, according to one aspect of the cooking apparatus of the present invention, an air flow is applied to the object to be cooked at a set injection time at a fixed time immediately after the object to be cooked or the comparative object to be cooked is separated from the heat source. The temperature before the blowing of the airflow blowing portion and the blowing position of the airflow is measured before the start of the injection time, and the temperature after the blowing of the airflow is measured during the injection time or immediately after the end of the injection time. The temperature change is calculated using the temperature measuring unit, the temperature before spraying, and the temperature after spraying, and the temperature change is compared with the reference information to estimate the internal temperature of the object to be cooked, and the internal temperature is estimated. It is provided with a processing unit for generating presentation information indicating the cooking state of the object to be cooked including .
In this cooking appliance, further, the processing unit, the to estimate the internal temperature by using the reference information representative of the internal temperature to a temperature change of the target food and the same attribute or said comparing the food similar attributes good.
The cooking device further includes a temperature measuring unit for measuring the internal temperature of the comparative cooked object, and the processing unit calculates a temperature change using the pre-blow temperature and the post-blow temperature, and the temperature change is calculated. Reference information related to the internal temperature may be generated for the temperature change.
In this cooking device, the processing unit further calculates the heat capacity of the object to be cooked from the temperature change, and determines the cooking state of the object to be cooked by comparing the heat capacity with the reference heat capacity of the comparative object to be cooked. Then, presentation information representing this determination result may be generated.

Claims (21)

The process of separating the cooked object during or after heating from the heat source and blowing an air flow on the cooked object,
The process of measuring the pre-blow temperature and the post-blow temperature of the air flow blowing position, and
A step of calculating a temperature change using the pre-blow temperature and the post-blow temperature, and comparing the temperature change with the reference information to estimate the internal temperature of the object to be cooked.
A step of generating presentation information indicating the cooking state of the object to be cooked including the internal temperature, and
A cooking management method characterized by including. Further, a step of setting the injection time of the air flow at a fixed time immediately after the object to be cooked is separated from the heat source, and a step of setting the injection time of the air flow.
A step of measuring the pre-spray temperature before the start of the injection time and measuring the post-spray temperature during the injection time or immediately after the end of the injection time.
The cooking management method according to claim 1, wherein the cooking management method comprises. Further, claim 1 or claim 2 is characterized in that the reference information representing the internal temperature with respect to the temperature change of the cooked food having the same attribute as or similar to the cooked food is used for the estimation of the internal temperature. Cooking management method. Comparison of the same or similar attributes as the internal temperature measurement target The process of selecting the food to be cooked and
A step of separating the comparative cooked matter during or after heating from a heat source and blowing an air flow on the comparative cooked food.
The process of measuring the pre-blow temperature and the post-blow temperature of the air flow blowing position, and
A step of calculating a temperature change using the temperature before spraying and the temperature after spraying, and measuring the internal temperature of the comparative cooked object, and
A step of generating reference information related to the internal temperature to the temperature change, and
A cooking management method characterized by including. Further, a step of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, and
A step of comparing the heat capacity with the reference heat capacity of the comparison object to be cooked and determining the cooking state of the object to be cooked.
The process of presenting this judgment result and
The cooking management method according to any one of claims 1 to 4, wherein the cooking management method comprises. The airflow blowing part that blows the airflow to the food to be cooked,
A temperature measuring unit that measures the pre-blowage temperature and the post-blowage temperature of the airflow blowing position,
The temperature change is calculated using the pre-blow temperature and the post-blow temperature, the temperature change is compared with the reference information to estimate the internal temperature of the object to be cooked, and the object to be cooked including the internal temperature is estimated. A processing unit that generates presentation information that represents the cooking status of
A cooking management system characterized by being equipped with. Further, the airflow blowing unit blows the airflow at a set injection time at a fixed time immediately after the cooked matter or the comparative cooked matter is separated from the heat source.
6. The temperature measuring unit is characterized in that the pre-spray temperature is measured before the start of the injection time, and the post-spray temperature is measured during the injection time or immediately after the end of the injection time. The cooking management system described in. Further, claim 6 or claim 6, wherein the processing unit uses the reference information representing the internal temperature with respect to the temperature change of the cooked food having the same attribute as or similar to the cooked food in the estimation of the internal temperature. The cooking management system according to claim 7. Further, it is provided with a temperature measuring unit for measuring the internal temperature of the comparative cooked object.
6. Described cooking management system. Further, the processing unit calculates the heat capacity of the food to be cooked or the comparative food to be cooked from the temperature change, determines the cooking state of the food to be cooked by comparing the heat capacity with the reference heat capacity, and determines the cooking state of the food to be cooked. The cooking management system according to any one of claims 6 to 9, wherein the presentation information representing the above is generated. A program realized by a computer
A control function that blows airflow to the food to be cooked during or after heating,
A function to acquire the measured value of the temperature before blowing the airflow at the blowing position and the temperature after blowing the airflow, and
A function of calculating a temperature change using the pre-blow temperature and the post-blow temperature and comparing the temperature change with the reference information to estimate the internal temperature of the object to be cooked.
A function to generate presentation information indicating the cooking state of the object to be cooked including the internal temperature, and
A program for realizing the above with the computer. Further, a function of setting the injection time of the air flow at a fixed time immediately after the object to be cooked is separated from the heat source, and
A control function that measures the pre-spray temperature before the start of the injection time and measures the post-spray temperature during the injection time or immediately after the end of the injection time.
11. The program according to claim 11. Further, claim 11 or claim 11 for realizing the function of using the reference information representing the internal temperature for the temperature change of the cooked food having the same attribute as or similar to the cooked food in the estimation of the internal temperature by the computer. Item 12. The program according to item 12. A program realized by a computer
A function to acquire comparison cooked food information that represents a comparative cooked food with the same or similar attributes as the internal temperature measurement target, and
The control function that blows airflow to the comparative cooked object,
The function to acquire the measured value of the temperature before blowing and the temperature after blowing of the airflow blowing position, and
A control function that calculates the temperature change using the pre-blow temperature and the post-blow temperature and measures the internal temperature of the comparative cooked object.
A function to generate reference information related to the internal temperature to the temperature change, and
A program for realizing the above with the computer. Further, a function of calculating the heat capacity of the cooked food or the comparative cooked food from the temperature change, and
A function for determining the cooking state of the food to be cooked by comparing the heat capacity with the reference heat capacity of the comparative food to be cooked.
A function to generate presentation information representing this judgment result, and
The program according to any one of claims 11 to 14, wherein the program is realized by the computer. A recording medium comprising storing the program according to any one of claims 11 to 15. The airflow blowing part that blows the airflow to the food to be cooked,
A temperature measuring unit that measures the temperature before blowing the airflow at the blowing position and the temperature after blowing the airflow,
The temperature change is calculated using the pre-blow temperature and the post-blow temperature, the temperature change is compared with the reference information to estimate the internal temperature of the object to be cooked, and the object to be cooked including the internal temperature is estimated. A processing unit that generates presentation information that represents the cooking status of
Cooking equipment characterized by including. Further, the airflow blowing unit blows the airflow at a set injection time at a fixed time immediately after the cooked matter or the comparative cooked matter is separated from the heat source.
17. The temperature measuring unit is characterized in that the pre-spray temperature is measured before the start of the injection time, and the post-spray temperature is measured during the injection time or immediately after the end of the injection time. The cooking equipment described in. Further, claim 17 or claim 17, wherein the processing unit uses the reference information representing the internal temperature with respect to the temperature change of the cooked food having the same attribute as or similar to the cooked food in the estimation of the internal temperature. The cooking apparatus according to claim 18. Further, it is provided with a temperature measuring unit for measuring the internal temperature of the comparative cooked object.
15. The cooking equipment listed. Further, the processing unit calculates the heat capacity of the cooked food from the temperature change, determines the cooking state of the cooked food by comparing the heat capacity with the reference heat capacity of the comparative cooked food, and determines the cooking state of the cooked food. The cooking apparatus according to any one of claims 17 to 20, wherein the presentation information representing the above is generated.

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