JP2022007444A - Cooking determination method, system, program, recording medium, and cooking instrument - Google Patents

Abstract

To evaluate a heating state of a material to be cooked without touching the material to be cooked such as grilled chicken, and prevent imperfect cooking such as half-raw.SOLUTION: A cooking determination method includes: a process for heating a material to be cooked; a process for measuring a surface temperature of the material to be cooked during and/or after heating; a process for calculating an input heat amount (internal input heat amount) to the inside of the material to be cooked by using inclination information on the surface temperature, and area information and weight information on the material to be cooked; and a process for evaluating the internal input heat amount. The calculation of the internal input heat amount includes a process for calculating total heat release of the material to be cooked, a process for calculating heat release (external heat release) to the outside of the material to be cooked, and a process for subtracting the external heat release from the total heat release, and calculating the internal input heat amount.SELECTED DRAWING: Figure 1

Description

The present invention relates to a technique for determining a cooking state of an object 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 school lunches, HACCP (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 during 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 said that the transition of the surface temperature of the food to be cooked depends on the heat transfer due to the internal heat of the food to be cooked during or after heating, so that the heating state of the food to be cooked can be determined by observing this. I got the knowledge.

Therefore, in view of the above problems and the above findings, an object of the present invention is to evaluate the heated state of the object to be cooked without contacting the object to be cooked such as yakitori, and to prevent incomplete cooking such as raw burning. ..

In order to achieve the above object, according to one aspect of the cooking determination method of the present invention, a step of heating the cooked food, a step of measuring the surface temperature of the cooked food during and / or after heating, and a step of measuring the surface temperature of the cooked food. A step of calculating the amount of heat input to the inside of the food to be cooked (= internal heat input) using the inclination information of the surface temperature, the area information of the food to be cooked, and the weight information, and the evaluation of the internal heat input. Including the process.
In this cooking determination method, further, a step of calculating the total heat radiation amount of the food to be cooked, a step of calculating the heat radiation amount to the outside (= external heat radiation amount) of the food to be cooked, and the above-mentioned step of calculating the total heat radiation amount. It may include a step of calculating the internal heat input amount by subtracting the external heat dissipation amount.
In this cooking determination method, further, a step of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object, and acquiring the instruction information to heat the cooked object. It may include a step of transporting the product to the unit side.
In this cooking determination method, the surface temperature and the internal heat input amount or the cumulative value thereof are plotted on two-dimensional coordinates, and the surface temperature and the threshold value provided for the internal heat input amount are used as the high and low regions of the surface temperature. It may include a step of dividing into the increase / decrease region of the internal heat input amount and a step of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates.

In order to achieve the above object, according to one aspect of the cooking determination system of the present invention, a heating unit for heating the food to be cooked, an imaging unit for imaging the food to be cooked during and / or after heating, and the above-mentioned A temperature measuring unit that measures the surface temperature of the object to be cooked, a weight measuring unit that measures the weight of the object to be cooked, area information acquired from the image information of the object to be cooked, and tilt information of the surface temperature. It also includes a processing unit that calculates the amount of internal heat input to the food to be cooked using the weight information and evaluates the amount of internal heat input.
In this cooking determination system, the processing unit further performs a process of calculating the total heat radiation amount of the cooked object, a process of calculating the external heat radiation amount of the cooked object, and the external heat radiation amount from the total heat radiation amount. May be executed to calculate the internal heat input amount by subtracting.
In this cooking determination system, a transport mechanism for transporting the cooked food is further provided, and the processing unit acquires the evaluation result of the internal heat input amount and generates instruction information for reheating the cooked food. Then, the instruction information may be acquired and the food to be cooked may be conveyed to the heating unit side by the conveying mechanism.
In this cooking determination system, the processing unit further plots the surface temperature and the internal heat input amount or its cumulative value on two-dimensional coordinates, and the surface is set to a threshold value provided for the surface temperature and the internal heat input amount. A process of dividing into a high / low temperature region and an increase / decrease region of the internal heat input amount, and a process of presenting evaluation information of the internal heat input amount on the two-dimensional coordinates may be executed.

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 function of acquiring the surface temperature of an object to be cooked during and / or after heating, and the surface temperature. A function to calculate the internal heat input amount of the cooked object using the inclination information, the area information and the weight information of the cooked object, and a function to evaluate the internal heat input amount of the cooked object based on the internal heat input amount. Is realized by the computer.
In this program, a function to calculate the total heat dissipation amount of the food to be cooked is further provided.
The computer may realize a function of calculating the external heat dissipation amount of the object to be cooked and a function of subtracting the external heat dissipation amount from the total heat dissipation amount to calculate the internal heat input amount.
In this program, the function of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object and the function of acquiring the instruction information to heat the cooked object side. The computer may realize a function of generating control information to be conveyed to the computer.
In this program, the surface temperature and the internal heat input amount or the cumulative value thereof are plotted on two-dimensional coordinates, and the high and low regions of the surface temperature and the inside are defined by the threshold values provided for the surface temperature and the internal heat input amount. The computer may realize a function of dividing the heat input into an increase / decrease region and a function of presenting evaluation information of the internal heat input on the two-dimensional coordinates.

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, a heating unit for heating the object to be cooked, an image pickup unit for imaging the object to be cooked during and / or after heating, and the subject. A temperature measuring unit that measures the surface temperature of the cooked food, a weight measuring unit that measures the weight of the cooked food, area information acquired from the image information of the cooked food, tilt information of the surface temperature, and It is provided with a processing unit that calculates the amount of internal heat input to the food to be cooked using the weight information and evaluates the amount of internal heat input.
In this cooking device, the processing unit further performs a process of calculating the total heat radiation amount of the cooked object, a process of calculating the external heat radiation amount of the cooked object, and the external heat radiation amount from the total heat radiation amount. The process of subtracting and calculating the amount of internal heat input may be executed.
The cooking device further includes a transport mechanism for transporting the food to be cooked, and the processing unit acquires an evaluation result of the amount of internal heat input and generates instruction information for reheating the food to be cooked. , The instruction information may be acquired and the food to be cooked may be conveyed to the heating unit side by the conveying mechanism.
In this cooking device, the processing unit further plots the surface temperature and the internal heat input amount or its cumulative value on two-dimensional coordinates, and the surface temperature is a threshold value provided for the surface temperature and the internal heat input amount. The process of dividing into the high and low regions and the region of increase / decrease of the internal heat input amount, and the process of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates may be executed.

According to the present invention, any of the following effects can be obtained.
(1) The state of the amount of heat input to the inside can be evaluated without contacting the cooked object during and / or after heating, such as yakitori, and the heated state of the cooked object can be controlled.
(2) Since it can be evaluated without contacting the food to be cooked, deterioration of the food to be cooked due to contact can be prevented.
(3) The amount of heat input to the food to be cooked during and / or after heating can be quickly evaluated, and the state immediately after heating of the food to be cooked is not impaired, and deterioration of cooking quality can be prevented.

It is a flowchart which shows the cooking determination process which concerns on 1st Embodiment. It is a figure which shows the cooking determination system which concerns on 1st Embodiment. A is a diagram showing the slope of the surface temperature of the object to be cooked, and B is a diagram showing the time transition of the external heat dissipation rate. It is a figure which shows the determination logic of the internal heat input amount. It is a figure which shows the transition of the internal heat input amount and the determination result. It is a flowchart which shows the cooking determination process which concerns on 2nd Embodiment. It is a figure which shows the cooking determination system which concerns on 2nd Embodiment. It is a figure which shows the functional part of a cooking determination system. It is a figure which shows the hardware of the cooking determination system. It is a figure which shows the cooking management database. It is a figure which shows the process of heating, measuring and reheating of an object to be cooked. It is a figure which shows the heating process and the measurement process of the object to be cooked. It is a figure which shows the information presentation example of the determination result. It is a figure which shows the information presentation example of the determination result. It is a figure which shows the cooking equipment which concerns on Example.

[First Embodiment]
FIG. 1 shows a cooking determination step according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such a process. In this cooking determination step, S indicates a unit of processing, and the number indicates an example of the order.
In this cooking determination step, selection of the cooking object F (S101), heating of the cooking object F (S102), imaging of the cooking object F (S103), and measurement of the surface temperature Ts of the cooking object F (S104). , Measurement of weight m (S105), slope ΔTs of surface temperature Ts, acquisition of area information and weight information (S106), calculation of total heat dissipation Jall (S107), calculation of external heat dissipation Jout (S108), internal Calculation of heat input amount Jin (S109), determination of internal heat input amount Jin (S110), reheating of cooked food F (S111), provision of cooked food F (S112), and the like are included.

Selection of cooked food F (S101): Select cooked food F such as yakitori to be heated. Based on this selection, identification information, heating information, etc. of the object F to be cooked are acquired. The object to be cooked F is an ingredient to be cooked, such as yakitori, meatballs, and onions.
Heating of the object F to be cooked (S102): The object F to be cooked receives heat from the heating unit 4 and heats the object F. This heat includes radiant heat, convection heat and the like.
Imaging of the object F to be cooked (S103): An image of the object F to be cooked is taken and an image is acquired. From the acquired image, the surface area S used for calculating the external heat dissipation amount Jout of the object F to be cooked is acquired. This surface area S is an example of the area information of the object F to be cooked.

Measurement of surface temperature Ts of the object F to be cooked (S104): The surface temperature Ts of the object F to be cooked is measured by moving the object F to be cooked away from the heating unit 4 during heating or after heating either or both. In the measurement of the surface temperature Ts, the surface temperature Ts0 at the time point t0 and the surface temperature Ts1 at the time point t1 after 3 seconds are measured as a predetermined time from the time point t0. Each measured value is provided to the management server 8.
Weight measurement (S105): The weight m of the food to be cooked F is measured together with the imaging of the food to be cooked F and the measurement of the surface temperature Ts, and the measured value is provided to the management server 8.

Acquisition of slope ΔTs of surface temperature Ts, area information and weight information (S106): The management server 8 has a slope ΔTs (= Ts0-Ts1) of the surface temperature Ts of the object to be cooked F from the surface temperatures Ts0 and Ts1, from the image. Obtain weight information from area information and measured weight values.
When the internal temperature Ti is lower than the surface temperature Ts, the slope ΔTs of the surface temperature Ts causes heat transfer from the surface side of the object F to the inside, that is, heat input to the inside, and this amount of heat. Is the internal heat input amount Jin.

Calculation of total heat dissipation amount Jall (S107): The total heat dissipation amount Jall acquired by the cooked object F by heating is calculated by using the slope ΔTs of the surface temperature Ts of the cooked object F, the specific heat c, and the weight m (S107). Later).
Calculation of external heat dissipation amount Jout (S108): The external heat dissipation amount Jout, which is the heat dissipation amount toward the outside of the object F to be cooked such as outside air, is calculated from the total heat dissipation amount Jall (described later).
Calculation of internal heat input amount Jin (S109): The internal heat input amount Jin can be obtained by subtracting the external heat input amount Jout from the total heat dissipation amount Jall (described later).

Determination of internal heat input amount Jin (S110): The internal heat input amount Jin of the object F to be cooked depends on the internal heating state. Therefore, the heated state can be evaluated by the amount of internal heat input Jin of the object F to be cooked. A threshold value Jinth is set for the internal heat input amount Jin, and the internal heat input amount Jin is determined based on the threshold value Jinth.
Reheating of the object to be cooked (S111): If the amount of internal heat input Jin is larger than the threshold value Jins, it can be determined that the object to be cooked F is poorly heated, and the object to be cooked F is reheated.
Provision of cooked food F (S112): If the internal heat input amount Jin is smaller than the threshold value Jins, it can be determined that the cooked food F is good for heating. Based on this good determination, the food to be cooked F may be provided as a cooked product.

FIG. 2 shows the cooking determination system 2 according to the first embodiment. The system shown in FIG. 2 is an example, and the present invention is not limited to such a configuration.
For example, an object F such as yakitori is conveyed to a heating unit 4 and heated.
The cooking object F during or after heating is moved from the heating unit 4 to the cooking object standby unit 6, and the temperature measuring unit 10 detects the surface temperature Ts of the cooking object F and the imaging unit under the control of the management server 8. Image pickup is performed by 12 and weight measurement is performed by the weight measuring unit 14.
At the time of these imaging or measurement, the object F to be cooked is kept away from the heating unit 4 and the object to be cooked F is maintained in a state where it is not heated by the heating unit 4. In the temperature measurement, the surface temperatures Ts0 and Ts1 at the measurement time point t0 and the measurement time point t1 several seconds later are measured. Similarly, the image of the object F to be cooked and the weight measurement are performed.

The management server 8 acquires the slope ΔTs of the surface temperature Ts from each surface temperature Ts0 and Ts1, and uses the slope ΔTs of the surface temperature Ts, the surface area S, and the weight m to obtain the total heat radiation amount Jall, the external heat radiation amount Jout, and the internal heat input. Calculate the calorific value Jin. The internal heat input amount Jin is evaluated, and the presentation information including the evaluation result is output to the information presentation unit 16.
Upon receiving the evaluation of the internal heat input amount Jin, if the heating is good, the cooked food F is moved from the cooked food waiting unit 6 to the cooked food providing unit 18 and provided as a cooked food. If the heating is poor, the food to be cooked F is returned from the food to be cooked standby unit 6 to the heating unit 4, reheated, and then provided as a cooked product.
Regarding the evaluation of the internal heat input amount Jin, the management server 8 executes the evaluation process of the internal heat input amount Jin and presents the information.

<Evaluation process of internal heat input Jin>
This evaluation process involves
a) Acquisition of surface temperature Ts (= Ts0, Ts1), surface area S, and weight m of the object to be cooked b) Calculation of slope ΔTs (time transition) of surface temperature Ts c) Calculation of total heat dissipation Jall d) External Calculation of heat dissipation amount Jout e) Calculation of internal heat input amount Jin f) Evaluation of internal heat input amount Jin g) Estimation of internal heating state is included.

(1) Acquisition of surface temperature Ts (= Ts0, Ts1), surface area S, and weight m of the food to be cooked F The surface temperature Ts (= Ts0, Ts1) of the food to be cooked F is obtained from the temperature measurement value and its surface area. S is calculated from the image information of the object F to be cooked. Further, the weight m of the object F to be cooked is a measured value of the weight measuring unit 14.
(2) Slope of surface temperature Ts ΔTs
If the surface temperature at the time point t0 is Ts0 and the surface temperature at the measurement time point t1 3 seconds after the time point t0 is Ts1, the slope ΔTs of the surface temperature Ts can be calculated by the equation (1).

この演算は、管理サーバ８で実行される。
図３のＡは、横軸に経過時間、縦軸に表面温度Ｔｓを取り、表面温度Ｔｓの傾きΔＴｓを示している。この実験値では、表面温度Ｔｓが時間とともに低下し、時間経過が進むとその変化が緩慢になっている。

This operation is executed by the management server 8.
In FIG. 3, A has an elapsed time on the horizontal axis and a surface temperature Ts on the vertical axis, and shows the slope ΔTs of the surface temperature Ts. In this experimental value, the surface temperature Ts decreases with time, and the change becomes slow as the time elapses.

(3) Total heat dissipation of the object F to be cooked Jall
Assuming that the slope of the surface temperature is ΔTs, the specific heat is c [J / g · K], and the weight is m [g], the total heat dissipation amount Jall [J] can be calculated from the equation (2).

ただし、被調理物Ｆの体積：Ｖ［ｍ³］、被調理物Ｆから切り取った一部分の体積：ｕ［ｍ³］、（ｕ＝０．０７６８Ｖ）、その１個の重さ：Ｍ［ｇ］、その密度：ρ［ｇ／ｍ³］とすれば、ｍは式（３）で求めることができる。

However, the volume of the object F to be cooked: V [m ³ ], the volume of a part cut from the object F to be cooked: u [m ³ ], (u = 0.0768V), and the weight of one of them: M [g]. ], And its density: ρ [g / m ³ ], then m can be obtained by the equation (3).

式（２）において、

In equation (2)

は、一定時間たとえば、３秒間で失われた温度（＝３秒間で生じた温度差）を表している。

Represents the temperature lost in, for example, 3 seconds for a certain period of time (= temperature difference generated in 3 seconds).

(4) External heat dissipation Jout
The external heat dissipation amount Jout is the formula (4) using the external heat dissipation amount rate Qout [W] representing the heat dissipation amount rate discharged to the outside from the cooked object F in the elapsed time used to obtain the slope ΔTs of the surface temperature Ts. ) Can be obtained.

外部放熱量率Ｑｏｕｔ［Ｗ］は、放射による熱量率（＝放射による熱損失）：Ｇ［Ｗ］、対流による熱量率：Ｈ［Ｗ］とすれば、式（５）から算出できる。

The external heat dissipation rate Qout [W] can be calculated from the equation (5) if the heat quantity rate due to radiation (= heat loss due to radiation): G [W] and the heat quantity rate due to convection: H [W].

Ｇ［Ｗ］は式（６）から、Ｈ［Ｗ］は式（６）および（７）から求めることができる。

G [W] can be obtained from the formula (6), and H [W] can be obtained from the formulas (6) and (7).

ただし、Ｔｓ１－Ｔｓ０（＝ΔＴｓ）：表面温度Ｔｓの傾き
Ｘ：放射率
Ｓ：被調理物Ｆの表面積［ｍ²］
σ：ステファン・ボルツマン係数［Ｗ／ｍ²・Ｋ⁴］
ｈ：外気への対流熱伝導率［Ｗ／ｍ²・Ｋ］
式（６）および（７）において、表面積Ｓ、表面温度Ｔｓ０、Ｔｓ１は計測値である。

However, Ts1-Ts0 (= ΔTs): slope of surface temperature Ts
X: Emissivity
S: Surface area of the object to be cooked F [m ² ]
σ: Stefan-Boltzmann coefficient [W / m ² · K ⁴ ]
h: Convection thermal conductivity to the outside air [W / m ² · K]
In the formulas (6) and (7), the surface area S, the surface temperatures Ts0, and Ts1 are measured values.

In FIG. 3, B has an elapsed time on the horizontal axis and an external heat dissipation rate Qout on the vertical axis, and shows the time transition of the external heat dissipation rate Qout. In this experimental value, the external heat dissipation rate Qout decreases with time of the surface temperature Ts, and is equivalent to the external heat dissipation amount Jout.

(5) Internal heat input Jin
The total heat dissipation amount Jall is the sum of the external heat dissipation amount Jout and the internal heat input amount Jin. Therefore, the internal heat input amount Jin can be obtained from the equation (8).

(6) Estimation of internal heating The internal heating of the object F to be cooked can be estimated from the amount of internal heat input Jin. That is, it can be estimated that if the internal heat input amount Jin is large, the internal heating is low, and if the internal heat input amount Jin is small, the internal heating is sufficient.

(7) Evaluation of internal heat input amount Jin and presentation of information Set a threshold value Jinth indicating more than appropriate internal heating for internal heat input amount Jin, evaluate Jin ≤ Jinth: good heating, Jin> Jinth: poor heating, and Jin> Jinth. If so, the reheating of the object F to be cooked is instructed.
FIG. 4 shows an example of the determination logic of the internal heat input amount Jin. The horizontal axis of the two-dimensional coordinates is the surface temperature Ts at the measurement time point t0, and the vertical axis is the cumulative value of the internal heat input amount Jin, which is measured from the cooked object F. The surface temperature Ts and the calculated internal heat input amount Jin are plotted.

If the threshold value Tsth of the surface temperature Ts is set on the horizontal axis and the threshold value Jinth of the internal heat input amount Jin is set on the vertical axis, the increase / decrease region of the surface temperature Ts and the increase / decrease region of the internal heat input amount Jin are the threshold values on the two-dimensional coordinates. A region A, a region B, a region C, and a region D composed of four divisions in Tsth and Jins are generated. The evaluation of the internal heat input amount Jin in these regions A, B, C, and D is as follows.
Region A = region with a large amount of internal heat input Jin and low surface temperature Ts = poor heating Region B = region with a small amount of internal heat input Jin and low surface temperature Ts = poor heating Region C = large amount of internal heat input Jin and surface temperature Region with high Ts = poor heating region D = region with low internal heat input Jin and high surface temperature Ts = good heating

If the threshold value Tsth of the surface temperature Ts is increased or decreased to TsthL or TsthH, the ranges of the regions A and B and the regions C and D can be changed to change the determination accuracy of the internal heat input amount Jin.
Then, the evaluation result of the internal heat input amount Jin indicating the heated state of the object F to be cooked and its accuracy can be presented to the information presenting unit 16.

<Jin determination logic for internal heat input>
FIG. 5 shows the state of the internal heat input amount Jin of the object F to be cooked, with the surface temperature Ts on the horizontal axis and the internal heat input amount Jin on the vertical axis.
In the region A (= poor heating), the amount of internal heat input Jin is large and the surface temperature Ts is low.
Judgment of internal heating: Appearance is in a state of being burnt.
In the region B (= poor heating), the amount of internal heat input Jin is small and the surface temperature Ts is low.
Judgment of internal heating: Heating has progressed from region A, but it is in a state of being burnt.
In the region C (= poor heating), the amount of internal heat input Jin is large and the surface temperature Ts is high.
Judgment of internal heating: The inside of the object F to be cooked is in a raw state, although it is not in a raw state in appearance.
In the region D (= good heating), the amount of internal heat input Jin is small and the surface temperature Ts is high.
Judgment of internal heating: The exterior and interior are well burned.

Then, when the threshold value Tsth of the surface temperature Ts is shifted to TsthL, the region D is expanded to a range where the surface temperature Ts is low. This enlarged area is a gray zone for internal heating, and the cooked food F is a delicious but dangerous zone for burning.

<Effect of the first embodiment>
According to this first embodiment, any of the following effects can be obtained.
(1) During or after heating in the heating unit 4, the cooked object F is made to stand by from the heated unit 4 to the cooked object waiting unit 6, and imaging, temperature measurement, and weight measurement are performed, and about 3 seconds after the standby. The internal heating can be determined within the time.
(2) The cooked object F can determine the internal heating state without contact, can prevent inconveniences such as contamination due to contact, and can prevent inconveniences such as cooling for determination of raw burning, etc. The safety of F can be verified.
(3) It is possible to provide highly safe cooked foods such as yakitori immediately after the cooked food F is freshly baked.
(4) In the cooking state from raw baking to overcooking, the cooking object F can be provided in the optimum baking state of the cooking object F.
(5) At the time of determining whether the food is burnt, the time from reheating to serving the cooked product can be shortened, and it is possible to prevent the heated state of the object F to be cooked from being impaired due to the reheating.

[Second Embodiment]
FIG. 6 shows a cooking determination step according to the second embodiment. The process shown in FIG. 6 is an example, and the present invention is not limited to such a process. In this cooking determination step, S indicates a unit of processing, and the number indicates an example of the order.
In this cooking determination step, heating of the cooking object F (S201), detection of the cooking object F (S202), imaging of the cooking object F (S203), and measurement of the surface temperature Ts of the cooking object F (S204). , Measurement of weight m (S205), slope ΔTs of surface temperature Ts, acquisition of area information and weight information (S206), total heat dissipation amount Jall, external heat dissipation amount Jout, calculation of internal heat input amount Jin (S207), internal The determination of the amount of heat input Jin (S208), the reheating of the object F to be cooked (S209), the provision of the object F to be cooked (S210), and the like are included.

Heating of the object F to be cooked (S201): Since it is the same as that of the first embodiment, the description thereof will be omitted.
Detection of cooked food F (S202): When the cooked food F is moved from the heating unit 4 to the cooked food waiting unit 6, the cooked food F is detected by the cooked food sensor 36, and the detection signal is detected by the management server. It is input to 8. The management server 8 acquires the carry-in information of the object F to be cooked. Based on this carry-in information, temperature measurement, imaging and weight measurement are performed.
Imaging of the object F to be cooked (S203), measurement of the surface temperature Ts of the object F to be cooked (S204), measurement of the weight m (S205), inclination ΔTs of the surface temperature Ts, acquisition of area information and weight information (S206). ), Total heat dissipation Jall, External heat dissipation Jout, Internal heat input Jin calculation (S207), Internal heat input Jin determination (S208), Reheating of cooked food F (S209), Provision of cooked food F (S209) S210): Since it is the same as the first embodiment, the description thereof will be omitted. The calculation (S207) of the total heat dissipation amount Jall, the external heat dissipation amount Jout, and the internal heat input amount Jin corresponds to the above-mentioned S107, S108, and S109.

<Cooking judgment system 2>
FIG. 7 shows the cooking determination system 2 according to the second embodiment. In FIG. 7, the same parts as those in FIG. 2 are designated by the same reference numerals, and the description thereof will be omitted.
The cooking determination system 2 according to the second embodiment includes an object to be cooked detection unit 20, a transport mechanism 22, and an information input unit 24.
The cooked matter detecting unit 20 puts the cooked food F into the heated unit 4, moves the cooked food F from the heated food unit 4 to the cooked food waiting unit 6, and moves the cooked food F from the cooked food waiting unit 6. Etc. are detected. This detection signal is taken into the management server 8 and used as an opportunity for measuring the cooked object F, controlling the reheating of the cooked object F, and the like.

Under the control of the management server 8, the transport mechanism 22 transports the food to be cooked F from the heating unit 4 to the food to be cooked standby unit 6, and transports the food to be cooked from the food to be cooked unit 6 to the heating unit 4. The cooked food F is transported from the cooked food waiting unit 6 to the cooked food providing unit 18.
The information input unit 24 is used to acquire identification information of the cooked object F, information input of heating control, and the like under the control of the management server 8.

<Functional part of cooking judgment system 2>
FIG. 8 shows the functional part of the cooking determination 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 conveyor 22 includes conveyors 26-1, 26-2, and 26-3. The conveyor 26-1 is installed in the heating unit 4 and is driven by the conveyor drive unit 28-1. The conveyor 26-2 is installed in the food waiting unit 6 and is driven by the conveyor driving unit 28-2. The conveyor 26-3 is installed in the food supply unit 18 and is driven by the conveyor drive unit 28-3. The conveyor drive units 28-1, 28-2, 28-3 are controlled by the management server 8 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 26-1, the heating unit 4 is provided with a protective housing 30, a heat source 32, a heating table 34, a food sensor 36, and the like. The protective housing 30 surrounds the heating space. The heat source 32 is driven by the heat source driving unit 38, and the heat source driving unit 38 controls the heating temperature and the like by the management server 8. The heat source 32 is a means for heating the object F to be cooked, and may be, for example, a gas cooker or an electric cooker. Each heat source 32 may be installed on the upper surface side of the object F to be cooked, or may be installed on both the upper and lower sides.
The heating table 34 is an example of means for maintaining the cooked object F in the heating region of the heat source 32. The object to be cooked sensor 36 detects the loading / unloading of the object to be cooked F into the heating unit 4. For example, a camera may be used for the object to be cooked sensor 36.

The food to be cooked standby unit 6 is an area for waiting the food to be cooked F during or after heating, and if the food to be cooked to wait for the food to be cooked 6 to stand by, the food to be cooked F is separated from the heat source 32 and cooked. It is possible to release the heated state of the object F.
The temperature measuring unit 10 includes a temperature sensor 40 and a temperature acquisition unit 42. The temperature sensor 40 is composed of, for example, a radiation thermometer, and detects the surface temperature Ts of the cooked object F during or after heating, which is made to stand by on the cooked food waiting unit 6. This detected value is acquired by the temperature acquisition unit 42 under the control of the management server 8 and is taken into the management server 8.
Immediately after waiting on the food waiting unit 6 from the temperature sensor 40, the management server 8 acquires the surface temperature Ts0 at the time point t0 and the surface temperature Ts1 3 seconds after the time point t0 by the temperature acquisition unit 42, and the surface temperature Ts0, The slope ΔTs of the surface temperature Ts is acquired using Ts1.

The image pickup unit 12 includes a camera 44 and an image acquisition unit 46. The camera 44 takes an image of the cooked object F during or after heating, which has been made to stand by on the cooked food waiting unit 6, under the control of the management server 8. This image signal is acquired by the image acquisition unit 46 under the control of the management server 8 and is taken into the management server 8. The management server 8 acquires area information such as the surface area S of the object F to be cooked from the acquired image.
The weight measuring unit 14 includes a weight sensor 48 and a weight acquiring unit 50. The weight sensor 48 measures the weight m of the cooked object F during or after heating, which has been made to stand by on the cooked food standby unit 6, under the control of the management server 8. This weight signal is acquired by the weight acquisition unit 50 under the control of the management server 8 and is taken into the management server 8. The management server 8 acquires the weight m of the object F immediately after heating.

<Hardware of cooking judgment system 2>
FIG. 9 shows the hardware of the cooking determination system 2. The configuration shown in FIG. 9 is an example, and the present invention is not limited to such a configuration. In FIG. 9, the same parts as those in FIG. 8 are designated by the same reference numerals.
The management server 8 includes a processor 52, a storage unit 54, an input / output unit (I / O) 56, a communication unit 58, and a timer 60.
The processor 52 is an example of a processing unit for executing information processing such as cooking determination processing, executes an OS (Operating System) in the storage unit 54, executes various programs such as a cooking determination program, and at the same time. Generates control information for functional units and presentation information for information presentation.

The storage unit 54 is a recording medium for recording an OS, a cooking determination program, and the like, and includes storage elements such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory). It stores a cooking management database (DB) 62 (FIG. 10) used for calculation, determination, presentation of various information, and the like.
Under the control of the processor 52, the I / O 56 takes in measurement signals from the temperature acquisition unit 42, the image acquisition unit 46, the weight acquisition unit 50, and the like, and outputs the presentation information to the information presentation unit 16.
The communication unit 58 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 60 provides time information such as the heating time of the object F to be cooked and the measurement timing of the surface temperature Ts under the control of the processor 52.

Then, the information presentation unit 16 is provided with, for example, an LCD (Liquid Crystal Display), and presents the presentation information generated by the management server 8 as an image. Further, the information input unit 24 is used to input various control information in addition to the attribute information of the cooked object F under the control of the management server 8. The information input unit 24 includes a keyboard used for information input, a barcode reading unit, a mouse, an information terminal connected to the I / O 56, and a touch panel. The touch panel may be installed on the display screen of the information presentation unit 16.

<Information processing of management server 8>
The processes executed by the management server 8 include a) acquisition of cooking information of the object F to be cooked b) heating control of the object F to be cooked c) temperature detection control d) image control and acquisition of image information of the object F to be cooked e ) Weight measurement control of the object F to be cooked f) Acquisition of the surface temperature Ts (= Ts0, Ts1), surface area S, and weight m of the object F to be cooked g) Calculation of the slope ΔTs of the surface temperature Ts h) Total heat dissipation Jall, calculation of external heat dissipation amount Jout, internal heat input amount Jin i) Evaluation of internal heat input amount Jin j) Functions such as estimation of internal heating state and information processing are included. The program stored in the storage unit 54 realizes these functions.

<Information presentation of information presentation unit 16>
The information presentation of the information presenting unit 16 includes a) cooking information of the object F to be cooked b) heating control information such as the object F to be cooked c) measurement information and determination information.

<Cooking management DB62>
FIG. 10 shows the cooking management DB 62. The cooking management DB 62 includes a cooking management file 64, and stores cooking information and various information used for evaluating the internal heat input amount Jin.
In this cooking management file 64, the food to be cooked information unit 66, the heating information unit 68, the surface temperature unit 70, the surface area unit 72, the weight unit 74, the total heat radiation amount unit 76, the external heat radiation amount unit 78, and the internal heat input unit 80 , Evaluation information unit 82 and history information unit 84 are installed.
The food to be cooked information unit 66 stores information for identifying the food to be cooked F, such as identification information and type of the food to be cooked F to be cooked.

The heating information unit 68 stores information necessary for cooking, such as a heating temperature T suitable for the object F to be cooked and a heating time t.
The surface temperature unit 70 stores temperature information such as the surface temperature Ts0 of the object to be cooked F at the time point t0 measured by the temperature measuring unit 10, the surface temperature Ts1 measured at the time point t1, and other surface temperature Ts. ..
The surface area portion 72 stores area information such as the surface area S calculated from the area information acquired from the image information obtained by the image pickup unit 12.
The weight unit 74 stores weight information such as the weight m of the food to be cooked F measured by the weight measuring unit 14.

The total heat dissipation amount unit 76 stores heat dissipation amount information representing the total heat dissipation amount Jall of the object F to be cooked.
The external heat dissipation amount unit 78 stores heat dissipation amount information representing the external heat dissipation amount Jout of the object F to be cooked.
The internal heat input unit 80 stores heat amount information representing the internal heat input amount Jin of the object F to be cooked.
The evaluation information unit 82 stores evaluation information of the internal heat input amount Jin indicating the cooking state of the object F to be cooked.
The history information unit 84 stores history information regarding evaluation results such as cooking evaluation of the object F to be cooked.

<Process of heating, measurement and reheating>
FIG. 11 shows a heating step of the object F to be cooked (A in FIG. 11), a measurement step of the object F to be cooked (B in FIG. 11), and a reheating step of the object F to be cooked (C in FIG. 11). ..
As shown in FIG. 11A, the object F to be cooked is charged into the heating unit 4 and receives heat from the heat source 32 to be heated.
During or after heating, as shown in B of FIG. 11, the cooked food F is conveyed to the cooked food waiting unit 6 for measurement.
The movement of the object to be cooked F is detected by the object to be cooked sensor 36 of the object to be cooked detection unit 20. Upon receiving this detection signal, the management server 8 outputs each measurement instruction to the temperature measuring unit 10, the imaging unit 12, and the weight measuring unit 14. As a result, the surface temperature Ts is measured, the image is taken, and the weight m is measured.

After the measurement, the management server 8 evaluates the internal heat input amount Jin of the object to be cooked F and determines the cooking state of the object to be cooked F. If the heating is good, the food to be cooked F is conveyed from the food to be cooked standby unit 6 to the food to be served serving unit 18 by the conveyors 26-2 and 26-3.
If the cooking object F is poorly heated, the cooking object F is conveyed from the cooking object waiting unit 6 to the heating unit 4 by the conveyors 26-2 and 26-1, and the cooking object F is reheated. conduct.

<Heating process>
FIG. 12 shows a heating step and a measuring step.
As shown in A of FIG. 12, if the object F to be cooked is, for example, yakitori, heat is received from the heat source 32 on one side A1 of the object F to be cooked and heated. The one side A1 of the object to be cooked F is in a state of being divided into upper and lower parts at the position of the skewer 86, and is heated more strongly than the other side A2.
After this heating, as shown in B of FIG. 12, the object to be cooked F is inverted, and the other surface side A2 of the object to be cooked F is heated by receiving heat from the heat source 32. The heating time of the other side A2 of the object F to be cooked is shorter than that of the A1 side.
Then, as shown in C of FIG. 12, the object F to be cooked is kept away from the heat source 32, the image is taken by the camera 44, the temperature is measured by the temperature sensor 40, and the weight is measured by the weight sensor 48. The calorific value Jin is calculated and evaluated.

<Presentation of cooking information of the object to be cooked F>
Also in this second embodiment, as shown in FIG. 4, the management server 8 executes the determination logic of the internal heat input amount Jin of the object F to be cooked.
Then, the management server 8 generates presentation information representing the determination result of the area A to the area D, and presents the information to the information presentation unit 16.
This information presentation includes a heating failure presentation screen 88 (A in FIG. 13), a heating failure presentation screen 90 (B in FIG. 13), a heating failure presentation screen 92 (A in FIG. 14), and an appropriate heating presentation screen 94 (FIG. 14). B) is included.

Each presentation screen 88, 90, 92, 94 includes a heating state display unit 96, a food to be cooked display unit 98, and a heating information presentation unit 100.
As shown in A of FIG. 13, the heating defect presentation screen 88 corresponds to the heating state corresponding to the above-mentioned region A, and “heating defect” is displayed on the heating state display unit 96. The object to be cooked F is displayed on the object to be cooked display 98 to indicate the presence of the burnt portion 102 around the skewer 86. Then, the heating information presenting unit 100 clearly indicates the details of the heating information as "a large amount of heat input and a low surface temperature" as a state of being burnt.

As shown in B of FIG. 13, the heating defect presentation screen 90 corresponds to the heating state corresponding to the above-mentioned region B, and “heating defect” is displayed on the heating state display unit 96. The object to be cooked F is displayed on the object to be cooked display 98, and the portion 102 to be burnt is eliminated in the peripheral portion of the skewer 86, but it is shown that the portion to be cooked is still burnt. Then, the heating information presenting unit 100 indicates that "the amount of heat input is small and the surface temperature is low" as a state of being burnt, and as a specific example of the situation, "defrosting is sufficient, but the heating time is insufficient" and the like. Presenting cooking information.

As shown in A of FIG. 14, the heating defect presentation screen 92 corresponds to the heating state corresponding to the above-mentioned region C, and “heating defect” is displayed on the heating state display unit 96. The object to be cooked F is displayed on the object to be cooked display portion 98, and the portion 102 to be cooked is present around the skewer 86, indicating that the portion to be cooked is burnt. Then, the heating information presenting unit 100 indicates that the state of being burnt is "a large amount of heat input and the surface temperature is high", and as a specific example of the situation, "the heating time is sufficient but the thawing is not sufficient" and the like. Presenting cooking information.

As shown in B of FIG. 14, the appropriate heating presentation screen 94 corresponds to the heating state corresponding to the above-mentioned region D, and “heating good” is displayed on the heating state display unit 96. The object to be cooked F is displayed on the object to be cooked display 98, and there is no burnt portion 102 around the skewer 86, indicating a good heating state. Then, the heating information presenting unit 100 is shown as a good heating state that "the amount of heat input is small and the surface temperature is high", and as a specific example of the situation, a determination result such as "the core is well burned" is presented. ing.

<Effect of the second embodiment>
According to this second embodiment, any of the following effects can be obtained.
(1) According to this second embodiment, the same effect as that of the first embodiment described above can be obtained.
(2) The provision or reheating of the cooked food F can be automated according to the cooking state of the cooked food F, the safety can be improved, and the work load of the worker can be reduced.
(3) It is possible to build an automation system for cooking yakitori, etc., which can contribute to the automation of the kitchen.

FIG. 15 shows the cooking equipment 104 according to the embodiment. In FIG. 15, the same parts as those in FIGS. 7 and 8 are designated by the same reference numerals.
The cooking device 104 is provided with a device housing 106, and the device housing 106 includes a heating unit 4, a food waiting unit 6, a management server 8, a temperature measuring unit 10, an imaging unit 12, and a weight measuring unit. 14, the information presentation unit 16, the food providing unit 18, the food detecting unit 20, the transport mechanism 22, and the like are installed, and the cooking determination system 2 described above is installed.
In the cooking apparatus 104, since these functional units explain the functions in the first embodiment or the second embodiment, the description thereof will be omitted.

The equipment housing 106 is formed with a food-to-be-cooked entrance 108 and an operation window 110 on the front side, and is provided with a screen unit and an information input unit 24 of the information presentation unit 16. The food to be cooked F is carried into the heating unit 4 from the food to be cooked inlet 108 and heated. The operation window portion 110 can operate the object F to be cooked and can confirm the measurement state.
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 112 to the transport table 114 provided with the cooked food providing unit 18.

<Effect of Examples>
According to this embodiment, any of the following effects can be obtained.
(1) According to this cooking device 104, the same effects as those of the first and second embodiments can be obtained.
(2) In this cooking device 104, the object to be cooked F being cooked can be easily confirmed by presenting the information of the information presenting unit 16.
(3) According to this cooking device 104, the heated state of the object F to be cooked during or after heating can be quickly estimated in the device housing 106 and provided in a freshly baked state, and during cooking and / or after cooking. The heat dissipation of the object F to be cooked can be suppressed.

[Other embodiments]
(1) In the above embodiment, the cooking determination system 2 for the object to be cooked F is configured, but it may be used for a cooking simulation system or an apparatus for the object to be cooked F.
(2) In the above embodiment, the cooked food F such as yakitori is exemplified, but the cooked food F other than yakitori may be a cooked food other than solid food such as gratin.
(3) In addition to the radiation thermometer, a thermo camera may be used to measure the surface temperature Ts. The camera image may be analyzed and acquired in order to obtain the temperature information.
(4) In the above embodiment, the surface temperature of the object F to be cooked is measured during or after heating, but the surface temperature may be measured both during and after heating.
(5) In the above embodiment, the food to be cooked may be specified by using the image recognition technique, and the judgment logic matching the food to be cooked may be selected to perform the burning judgment.

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

According to the present invention, the amount of heat input inside the cooked object F such as yakitori after heating can be calculated to determine whether the heated state of the cooked object F is good or bad without contact, and the cooking safety of the cooked object F can be determined. Can be enhanced.

2 Cooking judgment system 4 Heating unit 6 Cooking unit standby unit 8 Management server 10 Temperature measurement unit 12 Imaging unit 14 Weight measurement unit 16 Information presentation unit 18 Cooking material supply unit 20 Cooking material detection unit 22 Transport mechanism 24 Information input Part 26-1, 26-2, 26-3 Conveyor 28-1, 28-2, 28-3 Conveyor drive part 30 Protective housing 32 Heat source 34 Heating table 36 Cooking sensor 38 Heat source drive part 40 Temperature sensor 42 Temperature Acquisition unit 44 Camera 46 Image acquisition unit 48 Weight sensor 50 Weight acquisition unit 52 Processor 54 Storage unit 56 Input / output unit (I / O)
58 Communication unit 60 Timer 62 Cooking management DB
64 Cooking management file 66 Cooking information part 68 Heating information part 70 Surface temperature part 72 Surface part 74 Weight part 76 Total heat dissipation part 78 External heat dissipation part 80 Internal heat input part 82 Evaluation information part 84 History information part 86 Skewers 88, 90, 92 Heating failure presentation screen 94 Appropriate heating presentation screen 96 Heating status display unit 98 Cooked food display unit 100 Heating information presentation unit 102 Burnt part 104 Cooking equipment 106 Equipment housing 108 Cooked food carry-in entrance 110 Operation window part 112 Food to be taken out 114 Transport stand

In order to achieve the above object, according to one aspect of the cooking determination method of the present invention, the step of heating the food to be cooked by the heating unit and the influence of the heating unit on the food to be cooked during and / or after heating. The step of moving to a standby unit that does not receive the food, measuring the surface temperature of the cooked food after moving to the standby unit, and measuring the surface temperature of the cooked food after a lapse of a set time from the time of this measurement, and the above -mentioned step. In the standby unit, the step of imaging the food to be cooked by the image pickup unit and measuring the weight by the weight measurement unit, and the portion of the portion projected from the image captured by the image pickup unit onto the image of the food to be cooked. The amount of heat input into the inside of the food to be cooked at the set time (=) by acquiring the surface surface information and using the inclination information of the surface temperature at the set time, the surface surface information and the weight information of the food to be cooked. It includes a step of calculating the internal heat input amount) and a step of evaluating the internal heat input amount.
In this cooking determination method, further, a step of calculating the total heat radiation amount of the cooked object in the set time and a heat radiation amount (= external heat radiation amount) of the cooked object to the outside in the set time are calculated. A step of subtracting the external heat dissipation amount from the total heat dissipation amount to calculate the internal heat input amount may be included.
In this cooking determination method, further, a step of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object, and acquiring the instruction information to obtain the cooked object. It may include a step of transporting the product from the standby unit to the heating unit side.
In this cooking determination method, the surface temperature and the internal heat input amount or the cumulative value thereof are plotted on two-dimensional coordinates, and the surface temperature and the threshold value provided for the internal heat input amount are used as the high and low regions of the surface temperature. It may include a step of dividing into the increase / decrease region of the internal heat input amount and a step of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates.

In order to achieve the above object, according to one aspect of the cooking determination system of the present invention, a heating unit for heating an object to be cooked, a standby unit provided at a position not affected by heating by the heating unit, and heating. In the image pickup unit that captures the image of the food to be cooked that has been transferred to the standby unit after being heated and / or heated, the temperature measurement unit that measures the surface temperature of the food to be cooked in the standby unit, and the standby unit. The weight measuring unit that measures the weight of the food to be cooked, the surface area information of the portion projected on the image of the food to be cooked acquired from the image information of the food to be cooked, and the measurement after moving to the standby unit. The inside of the food to be cooked at the set time using the inclination information of the surface temperature at the set time and the weight information acquired from the surface temperature and the surface temperature measured after the set time has elapsed from the time of the measurement. It is provided with a processing unit that calculates the amount of heat input and evaluates the amount of internal heat input.
In this cooking determination system, the processing unit further performs a process of calculating the total heat radiation amount of the cooked object in the set time and a process of calculating the external heat radiation amount of the cooked object in the set time. , The process of calculating the internal heat input amount by subtracting the external heat dissipation amount from the total heat dissipation amount may be executed.
In this cooking determination system, a transport mechanism for transporting the cooked food is further provided, and the processing unit acquires the evaluation result of the internal heat input amount and generates instruction information for reheating the cooked food. Then, the instruction information may be acquired and the food to be cooked may be conveyed from the standby portion to the heating portion side by the transfer mechanism.
In this cooking determination system, the processing unit further plots the surface temperature and the internal heat input amount or its cumulative value on two-dimensional coordinates, and the surface is set to a threshold value provided for the surface temperature and the internal heat input amount. A process of dividing into a high / low temperature region and an increase / decrease region of the internal heat input amount, and a process of presenting evaluation information of the internal heat input amount on the two-dimensional coordinates may be executed.

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 food to be cooked during and / or after heating in the heating portion is not affected by the heating portion. The function of moving to the standby unit, acquiring the surface temperature of the food to be cooked after moving to the standby unit, and acquiring the surface temperature of the food to be cooked after a lapse of a set time from the acquisition, and the standby unit. The function of acquiring the surface area information of the portion projected on the image of the cooked object from the image of the cooked object captured by the image pickup unit and the weight information by the weight measuring unit, and the set time. The function of calculating the internal heat input amount of the cooked food using the inclination information of the surface temperature, the surface area information of the cooked food, and the weight information of the cooked food, and the internal heat input amount of the cooked food at the set time. The computer realizes a function of evaluating the amount of heat input inside the food to be cooked.
In this program, further, a function of calculating the total heat radiation amount of the cooked object in the set time, a function of calculating the external heat radiation amount of the cooked object in the set time, and the said from the total heat radiation amount. The computer may realize a function of calculating the internal heat input amount by subtracting the external heat dissipation amount.
In this program, further, a function of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object, and acquiring the instruction information and putting the cooked object in the standby unit . The computer may realize a function of generating control information to be conveyed from the heating unit to the heating unit side.
In this program, the surface temperature and the internal heat input amount or the cumulative value thereof are plotted on two-dimensional coordinates, and the high and low regions of the surface temperature and the inside are defined by the threshold values provided for the surface temperature and the internal heat input amount. The computer may realize a function of dividing the heat input into an increase / decrease region and a function of presenting evaluation information of the internal heat input on the two-dimensional coordinates.

In order to achieve the above object, according to one aspect of the cooking apparatus of the present invention, a heating unit for heating an object to be cooked, a standby unit provided at a position not affected by heating by the heating unit, and a standby unit during heating. And / or an image pickup unit that captures an image of the food to be cooked that has been transferred to the standby unit after heating, a temperature measurement unit that measures the surface temperature of the food to be cooked in the standby unit, and the standby unit. The weight measuring unit that measures the weight of the food to be cooked, the surface area information of the portion projected on the image of the food to be cooked acquired from the image information of the food to be cooked, and the measurement after moving to the standby unit. Using the inclination information of the surface temperature at the set time and the weight information acquired from the surface temperature and the surface temperature measured after the set time has elapsed from the time of the measurement , the inside of the cooked food is put inside at the set time. It is provided with a processing unit that calculates the amount of heat and evaluates the amount of internal heat input.
In this cooking device, the processing unit further performs a process of calculating the total heat radiation amount of the cooked object in the set time, a process of calculating the external heat radiation amount of the cooked object in the set time, and a process of calculating the external heat radiation amount of the cooked object. The process of calculating the internal heat input amount by subtracting the external heat dissipation amount from the total heat dissipation amount may be executed.
The cooking device further includes a transport mechanism for transporting the food to be cooked, and the processing unit acquires an evaluation result of the amount of internal heat input and generates instruction information for reheating the food to be cooked. , The instruction information may be acquired and the food to be cooked may be conveyed from the standby portion to the heating portion side by the transfer mechanism.
In this cooking device, the processing unit further plots the surface temperature and the internal heat input amount or its cumulative value on two-dimensional coordinates, and the surface temperature is a threshold value provided for the surface temperature and the internal heat input amount. The process of dividing into the high and low regions and the region of increase / decrease of the internal heat input amount, and the process of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates may be executed.

Claims (17)

The process of heating the food to be cooked
The step of measuring the surface temperature of the object to be cooked during and / or after heating, and
A step of calculating the amount of heat input into the inside of the object to be cooked (= amount of heat input inside) using the slope information of the surface temperature, the area information of the object to be cooked, and the weight information.
The process of evaluating the amount of internal heat input and
A cooking determination method, which comprises. Further, a step of calculating the total heat dissipation amount of the food to be cooked and
The process of calculating the amount of heat dissipated to the outside (= amount of heat dissipated externally) of the food to be cooked, and
The step of subtracting the external heat dissipation amount from the total heat dissipation amount to calculate the internal heat input amount, and
The cooking determination method according to claim 1, further comprising. Further, a step of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object, and a step of generating the instruction information.
The process of acquiring the instruction information and transporting the food to be cooked to the heating unit side,
The cooking determination method according to claim 1 or 2, wherein the cooking determination method comprises. Further, the surface temperature and the internal heat input amount or its cumulative value are plotted on two-dimensional coordinates, and the surface temperature and the internal heat input amount increase / decrease in the high / low region of the surface temperature and the internal heat input amount at the threshold values provided for the internal heat input amount. The process of dividing into areas and
The process of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates, and
The cooking determination method according to any one of claims 1 to 3, wherein the cooking determination method comprises. A heating part that heats the food to be cooked,
An image pickup unit that images the object to be cooked during and / or after heating.
A temperature measuring unit that measures the surface temperature of the object to be cooked,
A weight measuring unit that measures the weight of the object to be cooked,
A processing unit that calculates the internal heat input amount of the cooked object using the area information acquired from the image information of the cooked object, the slope information of the surface temperature, and the weight information, and evaluates the internal heat input amount.
A cooking judgment system characterized by being equipped with. Further, the processing unit is
The process of calculating the total heat dissipation of the food to be cooked and
The process of calculating the amount of heat released to the outside of the object to be cooked and
The process of subtracting the external heat dissipation amount from the total heat dissipation amount to calculate the internal heat input amount, and
5. The cooking determination system according to claim 5. Further, a transport mechanism for transporting the food to be cooked is provided, and the processing unit acquires the evaluation result of the internal heat input amount, generates instruction information for reheating the food to be cooked, and generates the instruction information. The cooking determination system according to claim 5 or 6, wherein the cooked food is acquired and conveyed to the heating unit side by the conveying mechanism. Further, the processing unit plots the surface temperature and the internal heat input amount or the cumulative value thereof on two-dimensional coordinates, and uses the threshold values provided for the surface temperature and the internal heat input amount to indicate the high and low regions of the surface temperature and the said. Processing to divide into areas where the amount of internal heat input increases and decreases, and
The process of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates,
The cooking determination system according to any one of claims 5 to 7, wherein the cooking determination system is performed. A program realized by a computer
With the ability to obtain the surface temperature of the object to be cooked during and / or after heating,
A function to calculate the amount of heat input inside the cooked object using the inclination information of the surface temperature, the area information and the weight information of the cooked object, and
A function to evaluate the internal heat input amount of the food to be cooked by the internal heat input amount, and
A program for realizing the above with the computer. Furthermore, the function to calculate the total heat dissipation amount of the food to be cooked and
The function to calculate the amount of external heat radiation of the food to be cooked and
A function to calculate the internal heat input amount by subtracting the external heat dissipation amount from the total heat dissipation amount, and
The program according to claim 9, wherein the above-mentioned computer is used. Further, a function of acquiring the evaluation result of the internal heat input amount and generating instruction information for reheating the cooked object, and a function of generating the instruction information.
A function to acquire the instruction information and generate control information to convey the food to be cooked to the heating unit side, and
The program according to claim 9 or 10. Further, the surface temperature and the internal heat input amount or its cumulative value are plotted on two-dimensional coordinates, and the surface temperature and the internal heat input amount increase / decrease in the high / low region of the surface temperature and the internal heat input amount at the threshold values provided for the internal heat input amount. The function to divide into areas and
The function of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates, and
The program according to any one of claims 9 to 11, wherein the program is realized by the computer. A recording medium comprising storing the program according to any one of claims 9 to 12. A heating part that heats the food to be cooked,
An image pickup unit that images the object to be cooked during and / or after heating.
A temperature measuring unit that measures the surface temperature of the object to be cooked,
A weight measuring unit that measures the weight of the object to be cooked,
A processing unit that calculates the internal heat input amount of the cooked object using the area information acquired from the image information of the cooked object, the slope information of the surface temperature, and the weight information, and evaluates the internal heat input amount.
A cooking device characterized by being equipped with. Further, the processing unit is
The process of calculating the total heat dissipation of the food to be cooked and
The process of calculating the amount of heat released to the outside of the object to be cooked and
The process of subtracting the external heat dissipation amount from the total heat dissipation amount to calculate the internal heat input amount, and
14. The cooking apparatus according to claim 14. Further, a transport mechanism for transporting the food to be cooked is provided, and the processing unit acquires the evaluation result of the internal heat input amount, generates instruction information for reheating the food to be cooked, and generates the instruction information. The cooking apparatus according to claim 14, wherein the cooked food is acquired and conveyed to the heating unit side by the conveying mechanism. Further, the processing unit plots the surface temperature and the internal heat input amount or the cumulative value thereof on two-dimensional coordinates, and uses the threshold values provided for the surface temperature and the internal heat input amount to indicate the high and low regions of the surface temperature and the said. Processing to divide into areas where the amount of internal heat input increases and decreases, and
The process of presenting the evaluation information of the internal heat input amount on the two-dimensional coordinates,
The cooking apparatus according to any one of claims 14 to 16, wherein the cooking apparatus is characterized in that.

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