JP3762632B2 - Cooker - Google Patents

Description

制御装置２２は平均ばらつき度Ｑｖを検出すると、最大ばらつき度Ｑｍを検出する。この最大ばらつき度Ｑｍは下記▲４▼式の最大値であり、最高温度を有する特定の温度カテゴリーについて検出される。
【数２】

制御装置２２は最大ばらつき度Ｑｍを検出すると、面積ばらつき度Ｑａを検出する。この面積ばらつき度Ｑａは下記▲５▼式を演算することに基づいて検出されるものであり、最高温度を有する特定の温度カテゴリーについて検出される。
Ｑａ＝Ｑｖ／Ａ ……▲５▼
【００７８】
制御装置２２は面積ばらつき度Ｑａを検出すると、調理物の加熱特性を識別する特性データに相当するばらつき度Ｑを検出する。このばらつき度Ｑは下記▲６▼式に基づいて検出されるものであり、最高温度を有する特定の温度カテゴリーについて検出される。
Ｑ＝γ×Ｑｖ＋ε×Ｑｍ＋η×Ｑａ ……▲６▼
（γ，ε，ηは予め設定された定数である）
【００７９】
制御装置２２はばらつき度Ｑを検出すると、ばらつき度Ｑに基づいて加熱出力Ｗを補正する。この加熱出力Ｗは下記▲７▼式に基づいて補正されるものであり、制御装置２２は加熱出力Ｗを補正すると、マグネトロン７を加熱出力Ｗで運転する。尚、▲７▼式のｋ３は予め設定された定数である。
Ｗ←Ｗ−ｋ３×Ｑ ……▲７▼
【００８０】
上記第３実施例によれば、調理物の表面温度分布のばらつきの度合いＱを検出し、ばらつきの度合いＱに基づいて加熱出力Ｗを小さめに制御した。このため、調理物内で低温部から高温部への熱拡散が促進されるので、温度差が小さくなる。このため、特に局所的な端煮え状態の調理物において、加熱むらが低減され、仕上り温度が均一化される。
【００８１】
尚、上記第３実施例においては、最高温度を有する温度カテゴリーのばらつき度Ｑに基づいて加熱内容を制御したが、これに限定されるものではなく、例えば平均温度を有する温度カテゴリーのばらつき度Ｑに基づいて加熱内容を制御したり、最低温度を有する温度カテゴリーのばらつき度Ｑに基づいて加熱内容を制御したり、複数の温度カテゴリーのばらつき度Ｑの総和に基づいて加熱内容を制御しても良い。
【００８２】
次に本発明の第４実施例を図１５に基づいて説明する。制御装置２２は２種類の温度ファイルを取得すると、先の温度ファイルの温度データＴｉｊと新たな温度ファイルの温度データＴｉｊとを比較する。そして、両温度データＴｉｊの差分にエリアデータＥｉｊを付与し、別の温度ファイルに記録する。
【００８３】
制御装置２２は別の温度ファイルを取得すると、温度データＴｉｊの差分に「１／ｔ」を乗算することに基づいて変化率データΔＴｉｊを取得する。この「ｔ」は先の温度データＴｉｊの検出から後の温度データＴｉｊの検出に至る待機時間であり、制御装置２２は変化率データΔＴｉｊを取得すると、エリアデータＥｉｊと共に別の温度ファイルに記録する。
【００８４】
制御装置２２は変化率データΔＴｉｊおよびエリアデータＥｉｊを別の温度ファイルに記録すると、変化率データΔＴｉｊを予め設定された判定値と比較する。そして、変化率データΔＴｉｊのうち判定値より小さなものについては調理板３０であると認識し、変化率データΔＴｉｊのうち判定値以上のものについては調理物であると認識し、認識結果を別の温度ファイルに記録する。
【００８５】
制御装置２２は調理物の認識結果を別の温度ファイルに記録すると、別の温度ファイルの変化率データΔＴｉｊに基づいて調理物の平均温度データＴａｖｅを検出する。この平均温度データＴａｖｅは変化率データΔＴｉｊのうち調理物の認識結果が付与されたものに対して行われるものであり、制御装置２２は平均温度データＴａｖｅを検出すると、ＲＡＭに記録する。
【００８６】
制御装置２２のＲＯＭには色彩テーブルが記録されている。この色彩テーブルは、図１５の（ａ）に示すように、温度変化率と色彩との関係を示すものであり、制御装置２２は変化率データΔＴｉｊに対応する色彩データを色彩テーブルから検出する。そして、別の温度ファイルをビットマップデータに展開することに基づいて画像データを作成し、画像データに別の温度ファイルの変化率データΔＴｉｊに応じた色彩データを割り付ける。
【００８７】
制御装置２２は画像データを作成すると、調理物および調理板３０の境界に黒色の輪郭線データを設定する。この輪郭線データは隣接する画素間で変化率データΔＴｉｊを比較し、変化率データΔＴｉｊの差分が設定値より大きい画素を探索することに基づいて設定されるものであり、制御装置２２は輪郭線データを設定すると、画像データと共にディスプレイ５０に表示する。図１５の（ｂ）は調理物として豚薄切り肉が調理板３０にセットされた場合のディスプレイ５０の画面である。この場合には豚薄切り肉の左端部で温度変化率が高い部分が生じている。
【００８８】
制御装置２２は画像データをディスプレイ５０に表示すると、画像データに基づいて特性データ（平均形状固有値Ｓａｖｅおよび差分形状固有値ΔＳｎ）を検出し、判定データと特性データとの一致度を検出する。この判定データは制御装置２２のＲＯＭに予め記録されたものであり、制御装置２２は一致度を検出すると、一致度に予め設定された係数を乗算することに基づいて加熱出力の補正量を検出する。そして、現在のマグネトロン７の加熱出力から補正量を減算することに基づいて新たな加熱出力を設定し、マグネトロン７を新たな加熱出力で運転する。
【００８９】
上記第４実施例によれば、調理物の表面温度分布の時間的な変化率を検出したので、調理物の局所昇温を予測できる。しかも、表面温度分布の時間的な変化率に基づいて一致度を検出し、一致度に基づいて加熱出力の補正量を設定したので、局所昇温が予防され、調理物の仕上り状態が向上する。
【００９０】
図１５の（ｄ）は調理開始から時間「ｔ１」が経過した時点の表面温度分布、図１５の（ｅ）は調理開始から時間「ｔ１＋ｔ２」が経過した時点の表面温度分布であり、図１５の（ｃ）は表面温度分布の色彩と温度との関係を示している。この場合には調理開始から時間「ｔ１＋ｔ（＜ｔ１＋ｔ２）」が経過した時点で図１５の（ｂ）の変化率の画像データが取得され、変化率の画像データに基づいて図１５の（ｅ）の局所昇温が予測されるので、マグネトロン７の加熱出力を低下させることで局所昇温を予防できる。
【００９１】
次に本発明の第５実施例を図１６に基づいて説明する。操作パネル４の前面には、図１６の（ａ）に示すように、切換スイッチ５１と取消スイッチ５２と確定スイッチ５３と４個のカーソルスイッチ５４とが装着されており、切換スイッチ５１〜カーソルスイッチ５４は制御装置２２に電気的に接続されている。尚、カーソルスイッチ５４は指定手段に相当するものである。
【００９２】
次に上記構成の作用について説明する。制御装置２２は調理物の平均温度が仕上り温度に到達していないことを検出する毎に新たな温度ファイルを取得する。そして、新たな温度ファイルに基づいて画像データを作成し、カラーディスプレイ５０の画像を更新する。このとき、カラーディスプレイ５０にカーソル５５を表示し、取消スイッチ５１〜カーソルスイッチ５４が操作されたことを検出すると、下記の処理動作を実行する。
【００９３】
＜画面の切換えについて＞
制御装置２２は画像データの表示状態で切換スイッチ５１が操作されたことを検出すると、画像データの表示を消去する。そして、仕上り温度の設定値を表示したり、画像データのうち調理物の輪郭線だけを表示したり、特性データの検出結果を表示したり、温度ファイルを表示したり、１回前の画像データを表示したりする。
【００９４】
＜調理の強制終了について＞
制御装置２２は調理中に取消スイッチ５３が操作されたことを検出すると、調理物の平均温度に拘らずマグネトロン７を発振停止させ、調理を終える。
【００９５】
＜加熱位置の変更について＞
調理物の表面温度のばらつきを手動調整するときにはカーソルスイッチ５４を操作することに基づいてカーソル５５を所望の位置へ移動させ、確定スイッチ５３を操作する。図１６の（ｂ）は２個の調理物を同時に調理する場合のカラーディスプレイ５０の画面を示している。このように、一方の調理物の表面温度が高く、他方の調理物の表面温度が低いときには低温の調理物にカーソル５５を合せ、確定スイッチ５３を操作する。図１６の（ｃ）は複数の食材が混在する肉じゃがや弁当を調理する場合のディスプレイ５０の画面を示している。このように、食材毎に表面温度にばらつきがあるときには低温度の食材にカーソル５５を合せ、確定スイッチ５３を操作する。
【００９６】
制御装置２２は確定スイッチ５３の操作を検出すると、カーソル５５の位置に基づいて強加熱エリアを設定し、強加熱エリアの設定結果に基づいてモータ８の駆動量を設定する。そして、モータ８を駆動量の設定結果に基づいて駆動し、回転導波管３３の位置を変える。すると、カーソル５５で設定された位置に強加熱エリアが形成され、低温度の調理物や食材が強加熱される。尚、回転導波管３３の位置と強加熱エリアとの関係は実験的に検出され、制御装置２２のＲＯＭに予め記録されている。
【００９７】
上記第５実施例によれば、ディスプレイ５０の画面上で加熱部位を指定するためのカーソルスイッチ５４を設け、制御装置２２が指定された加熱部位を加熱特性の検出結果と異なる内容で加熱制御するように構成した。このため、表面温度分布のうち加熱が遅れた箇所を指定すると、加熱が遅れた箇所が現状と異なる内容で加熱されるので、加熱の局部的な遅れが解消され、調理物の仕上り状態が向上する。
【００９８】
尚、上記第５実施例においては、カーソルスイッチ５４でカーソル５５を移動させることに基づいて強加熱エリアを設定する構成としたが、これに限定されるものではなく、例えば加熱出力の選択スイッチを操作パネル４に装着し、カーソル５５の指定部位を弱加熱するか強加熱するかを選択スイッチの操作内容に基づいて設定するように構成しても良い。この場合、加熱が遅れた箇所は勿論のこと、加熱が進んだ箇所も現状と異なる内容で加熱できる。このため、加熱の局部的な遅れに加えて進行も解消されるので、調理物の仕上り状態が向上する。
【００９９】
次に本発明の第６実施例を図１７に基づいて説明する。モータ８の出力軸９にはアンテナ６０が連結されており、制御装置２２はモータ８を駆動制御することに基づいてアンテナ６０の回動角度を変化させる。このアンテナ６０はマイクロ波を伝播するものであり、制御装置２２はアンテナ６０の回動角度に応じて強加熱エリアを調節する。
上記第６実施例によれば、アンテナ６０の回動角度を変化させることに基づいて強加熱エリアを調節したので、回転導波管３３を用いて強加熱エリアを調節する場合に比べて機械的な構成が簡単になる。
【０１００】
次に本発明の第７実施例を図１８に基づいて説明する。モータ８の出力軸９には第１のアーム６１が連結されている。この第１のアーム６１には軸６２を介して第２のアーム６３が回動可能に装着されており、第１のアーム６１と第２のアーム６３との間には圧縮コイルスプリング６４が掛渡されている。これら第１のアーム６１および第２のアーム６３はアンテナ６５を構成するものであり、マグネトロン７の発振時にはマイクロ波がアンテナ６５を通して調理室２内に照射される。
【０１０１】
キャビネット１内には調理室２の下方に位置してウィンチモータ６６が固定されており、ウィンチモータ６６は制御装置２２に電気的に接続されている。このウィンチモータ６６はワイヤ６７の巻上・巻戻を行うものであり、ワイヤ６７はローラ６８を介して第２のアーム６３に連結されている。このローラ６８はモータ８の出力軸９に装着されたものであり、制御装置２２はモータ８を駆動制御することに基づいて第１のアーム６１および第２のアーム６３の回動角度を変化させ、ウィンチモータ６５を駆動制御することに基づいて第１のアーム６１に対する第２のアーム６３の回動角度を変化させ、強加熱エリアを調節する。
【０１０２】
上記第７実施例によれば、アンテナ６５を第１のアーム６１および第２のアーム６３から構成し、モータ８により第１のアーム６１および第２のアーム６３を一体的に回動操作し、ウィンチモータ６６により第２のアーム６３を単独で回動操作したので、アンテナ６５を単一のアームから構成する場合に比べて強加熱エリアを細かく調節できる。
【０１０３】
尚、上記第２ないし第７実施例においては、複数の赤外線センサ２０がマトリクス状に配置された２次元のセンサユニット４１を用いたが、これに限定されるものではなく、例えば複数の赤外線センサ２０が一列に配置された一次元のセンサユニットを用いても良い。この場合、センサユニットを移動操作することに基づいて調理物の表面温度分布を検出することが好ましい。
【０１０４】
また、上記第１ないし第７実施例においては、調理物の画像データをＣＣＤカメラにより検出し、ＣＣＤカメラの画像データをディスプレイ２６または５０に表示しても良い。特に第２ないし第７実施例の場合、ＣＣＤカメラの画像データに基づいて弁当の中の漬物等を識別し、漬物等が加熱されないように加熱エリアを調節すると良い。
【０１０５】
また、上記第１ないし第７実施例においては、調理物の平均温度Ｔａｖｅが仕上り温度Ｔａに達することに基づいて調理を終了させたが、これに限定されるものではなく、例えば調理物の最高温度または最低温度が仕上り温度Ｔａに達することに基づいて調理を終了させても良い。
【０１０６】
また、上記第１ないし第７実施例においては、調理物の加熱特性の識別結果に基づいて仕上り温度，加熱出力，加熱位置を調節したが、これに限定されるものではなく、例えば複数の調理プログラムの中から識別結果に応じたものを選択し、選択された調理プログラムに基づいて調理を進行させても良い。
【０１０７】
また、上記第１ないし第７実施例においては、調理物をマイクロ波加熱する電子レンジに本発明を適用したが、これに限定されるものではなく、例えばヒータからの輻射熱または対流熱で加熱するヒータ調理器等に適用しても良い。
【０１０８】
【発明の効果】
本発明の加熱調理器によれば、調理物の表面温度分布に基づいて加熱特性を検出し、加熱特性に基づいて加熱内容を自動的に制御した。このため、使用者がキーを経験に頼って操作することに基づいて調理物の仕上り状態を調節する必要がなくなるので、誰もが簡単に調理物を仕上り良く調理することができる。
【図面の簡単な説明】
【図１】本発明の第１実施例を示す図（調理プログラムのメインルーチンを示すフローチャート）
【図２】（ａ）は温度ファイル作成処理内容を示すフローチャート、（ｂ）は温度ファイル識別処理内容を示すフローチャート
【図３】パターン認識処理内容を示すフローチャート
【図４】基本データを説明するための図
【図５】（ａ）は御飯の表面の温度分布パターンを示す図、（ｂ）は御飯の内部の温度分布パターンを示す図、（ｃ）は御飯の温度分布パターンの画像データを示す図、（ｄ）は味噌汁の表面の温度分布パターンを示す図、（ｅ）は味噌汁の内部の温度分布パターンを示す図、（ｆ）は味噌汁の温度分布パターンの画像データを示す図
【図６】（ａ）は電子レンジの外観を示す斜視図、（ｂ）はＸｂ線に沿う断面図、（ｃ）はＸｃ線に沿う断面図
【図７】モータおよび光電スイッチの外観を示す斜視図
【図８】電気的構成を示すブロック図
【図９】形状固有値の検出手順を説明するための図
【図１０】本発明の第２実施例を示す図（ａは電子レンジの内部構成を示す断面図、ｂはＸｂ線に沿う断面図）
【図１１】センサユニットを示す図（ａはＸａ線に沿う断面図、ｂはセンサユニットの内部構成を示す断面図）
【図１２】調理物の加熱特性を概念的に示す図
【図１３】本発明の第３実施例を示す図（ａは色彩テーブルを示す図、ｂおよびｃは画像データの表示画面を示す図）
【図１４】電子レンジの外観を示す正面図
【図１５】本発明の第４実施例を示す図（ａ温度変化率と色彩との関係を示す図、ｂは画像データの表示画面を示す図、ｃは温度と色彩との関係を示す図、ｄおよびｅは調理物の表面温度分布を示す図）
【図１６】本発明の第５実施例を示す図（ａは電子レンジの外観を示す正面図、ｂおよびｃは画像データの表示画面を示す図）
【図１７】本発明の第６実施例を示す図（ａはキャビネットの内部構成を示す図、ｂはＸｂ線に沿う断面図）
【図１８】本発明の第７実施例を示す図（ａはキャビネットの内部構成を示す図、ｂはＸｂ線に沿う断面図）
【符号の説明】
２は調理室、１７はセンサユニット（温度センサ）、２２は制御装置（温度分布検出手段，加熱特性検出手段，加熱制御手段，輪郭線検出手段）、２６はディスプレイ（表示装置）、４１はセンサユニット（温度センサ）、５０はディスプレイ（表示装置）、５４はカーソルスイッチ（指定手段）を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a heating cooker provided with a temperature sensor that outputs an electrical signal corresponding to the surface temperature of a cooked item.
[0002]
[Problems to be solved by the invention]
There exists a thing of the structure which terminates cooking automatically based on the surface temperature of a foodstuff reaching a preset value in the said heating cooker. In the case of this configuration, an appropriate finished state may not be obtained due to the difference between the surface temperature of the food and the internal temperature. For example, when the rice is heated, the temperature of the surface portion is less likely to be higher than that of the inside, so that the inside tends to be overheated. Further, since the miso soup is warmed, the temperature of the surface portion is likely to be higher than that of the inside, so that the inside is likely to be underheated. For this reason, it is necessary to adjust the finishing state based on the user operating the keys depending on experience, and complicated operations and skill levels are required.
The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a cooking device in which anyone can easily cook a cooked food with good finish.
[0003]
[Means for Solving the Problems]
The cooking device according to claim 1, wherein the cooking chamber is configured to store a cooking item, a temperature sensor that outputs an electric signal corresponding to a surface temperature of the cooking item, and an output signal from the temperature sensor. Temperature distribution detecting means for detecting a surface temperature distribution of the food, heating characteristic detecting means for detecting a heating characteristic of the food based on the surface temperature distribution of the food, and the cooking based on the heating characteristic of the food. A heating control means for controlling the heating content of the food, a display device for displaying the surface temperature distribution of the cooked food as an image, and Of the surface temperature distribution displayed on the screen. There is a specification means for specifying a heating part on the screen, and the heating control means is characterized in that the specified heating part is heated and controlled with a content different from the detection result of the heating characteristic.
According to the above means, the heating characteristic is detected based on the surface temperature distribution of the food. This heating characteristic refers to a characteristic property that appears on the surface when the food is heated, and the heating content is automatically controlled based on the heating characteristic. For this reason, since it becomes unnecessary to adjust the finishing state of a cooking thing based on a user operating a key depending on experience, everyone can cook a cooking thing easily with good finishing. Moreover, since the user can be informed of the surface temperature distribution of the food, manual operation such as the user stopping cooking at the desired surface temperature is possible. Furthermore, if a location where heating has progressed or a location where delay has occurred is specified in the surface temperature distribution, the location where heating has progressed or where the delay has occurred will be heated with a content different from the current state. For this reason, since the local progress and delay of a heating are eliminated, the finishing state of a cooking item improves.
[0004]
The cooking device according to claim 2 is characterized in that the heating characteristic detecting means compares the surface temperature distribution of the cooked product with the basic temperature distribution, and detects the degree of coincidence as the heating characteristic.
According to the above means, the heating content is controlled based on the degree of coincidence between the actual surface temperature distribution and the basic temperature distribution. For this reason, precise control for adjusting the control amount based on the degree of coincidence is possible, so that the finished state of the cooked product is improved.
[0005]
The cooking device according to claim 3 is characterized in that the heating characteristic detecting means divides the surface temperature distribution of the food into temperature categories and detects the variation degree of the temperature category as the heating characteristics.
According to the above means, the heating content is controlled based on the degree of variation in the surface temperature distribution of the food. For this reason, since precise control which adjusts a controlled variable based on a variation degree is attained, the finishing state of a cooking thing improves. Moreover, since the progress and delay of local heating can be detected as the heating characteristics of the cooked food, the progress of the local heating is eliminated based on controlling the heating content, and the finished state of the cooked food is further improved. .
[0006]
5. The cooking device according to claim 4, wherein the temperature distribution detecting means detects the temporal change rate of the surface temperature distribution of the food based on the output signal from the temperature sensor, and the heating characteristic detecting means is the surface of the food. It is characterized in that the heating characteristics are detected based on the rate of change of the temperature distribution.
According to the said means, the progress degree of a heating can be estimated based on the temporal change rate of the surface temperature distribution of a foodstuff, and the heating content can be controlled based on a prediction result. For this reason, since the progress and delay of heating can be eliminated, the finished state of the cooked product is improved.
[0007]
The cooking device according to claim 5 is characterized in that it is provided with a contour detection means for detecting the contour of the food based on the surface temperature distribution of the food.
According to the said means, a magnitude | size, a number, a position, etc. can be identified based on the outline of a foodstuff. For this reason, since a heating content can be controlled based on the magnitude | size, the number, position, etc. of a foodstuff, a finishing state improves.
[0008]
The cooking device according to claim 6 is characterized in that the heating control means controls the heating output or the heating position as the heating content.
According to the above means, when the heating output is controlled, the cooked food can be heated at a low output and the heat diffusion from the low temperature part to the high temperature part can be promoted, so that the finishing temperature is leveled. In addition, when the heating position is controlled, the cooking object can be irradiated with microwaves in a concentrated manner, so that the cooking time is shortened.
[0010]
Claim 7 The described heating cooker is characterized in that it is provided with a display device on which a plurality of different information relating to the distribution of the surface temperature of the food is displayed or switched.
According to the above means, for example, the surface temperature distribution of the food and the contour line can be displayed simultaneously or switched. For this reason, since it becomes easy to distinguish surface temperature distribution from the background etc., it becomes easy to grasp | ascertain surface temperature distribution.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. First, in FIG. 6A, the cabinet 1 has a rectangular box shape with an open front, and a cooking chamber 2 is formed inside the cabinet 1. A door 3 is rotatably mounted on the front end portion of the cooking chamber 2, and the front surface of the cooking chamber 2 is opened and closed based on a rotation operation of the door 3. Further, an operation panel 4 is fixed to the front surface of the cabinet 1 so as to be positioned on the right side of the door 3, and inside the cabinet 1, as shown in FIG. A machine room 5 is formed.
[0013]
A punching metal excitation port (not shown) is provided on the right side wall of the cooking chamber 2, and a waveguide 6 is fixed in the machine chamber 5 at the peripheral edge of the excitation port. A magnetron 7 is fixed to the waveguide 6, and when the magnetron 7 oscillates, microwaves are irradiated from the waveguide 6 into the cooking chamber 2 through the excitation opening. Further, as shown in FIG. 7, a motor 8 is fixed inside the cabinet 1 so as to be positioned below the cooking chamber 2. The motor 8 is composed of a synchronous motor that rotates in synchronization with the commercial AC power supply frequency, and a heat-resistant glass cooking dish 10 is provided on the output shaft 9 of the motor 8 as shown in FIG. It is installed.
[0014]
As shown in FIG. 7, a circular mounting plate 11 is fixed to the output shaft 9 of the motor 8, and a sensor plate 12 protruding downward is fixed to the mounting plate 11. A photoelectric switch 13 is fixed to the motor 8. The photoelectric switch 13 includes a light projecting element 14 and a light receiving element 15. When the sensor plate 12 moves between the light projecting element 14 and the light receiving element 15, the projection light from the light projecting element 14 is shielded by the sensor plate 12. Then, the output signal of the photoelectric switch 13 is switched from the high level to the low level.
[0015]
As shown in FIG. 6B, a hole-shaped sensor window 16 is formed on the right side wall of the cooking chamber 2, and a sensor unit 17 is fixed to the right side portion of the sensor window 16. The sensor unit 17 corresponds to a temperature sensor that detects the surface temperature of the food, and is configured as follows.
[0016]
<About sensor unit 17>
A sensor case 18 is fixed to the right side of the sensor window 16 as shown in FIG. A sensor substrate 19 is fixed to the bottom of the sensor case 18, and eight infrared sensors 20 are mounted on the sensor substrate 19 in a vertical row. Each of these infrared sensors 20 comprises a thermopile, and outputs a voltage signal at a level corresponding to the detected amount of infrared rays.
[0017]
A lens 21 is fixed to the left side surface of the sensor case 18. This lens 21 determines the detection visual fields of the eight infrared sensors 20, and the detection visual fields of the eight infrared sensors 20 are provided on the cooking pan 10 as shown by a two-dot chain line in FIG. It is set to cross in the diameter direction. Accordingly, the detection visual fields of the eight infrared sensors 20 move in the circumferential direction in accordance with the rotation of the cooking dish 10, and the entire area of the cooking dish 10 is scanned when the cooking dish 10 rotates “½”. The sensor unit 17 is configured as described above.
[0018]
A control device 22 (see FIG. 8) is fixed in the machine room 5. The control device 22 corresponds to a temperature distribution detecting means, a heating characteristic detecting means, a heating control means, and a contour line detecting means, and is mainly composed of a microcomputer. As shown in FIG. 8, the control device 22 is electrically connected to the photoelectric switch 13 and the eight infrared sensors 20, and the control device 22 switches the output signal of the photoelectric switch 13 from the high level to the low level. Based on the change, it is detected that the output shaft 9 of the motor 8 has reached the origin.
[0019]
A start switch 23 and a menu switch 24 are electrically connected to the control device 22. The start switch 23 and the menu switch 24 are mounted on the front surface of the operation panel 4 as shown in FIG. 6A, and the control device 22 changes the cooking mode according to the operation content of the menu switch 24. Change to "warm mode" or "defrost mode". Then, the finishing temperature Ta of the cooked food is set to a high value during the warming mode, and set to a low value during the thawing mode.
[0020]
As shown in FIG. 8, the magnetron 7 and the motor 8 are electrically connected to the control device 22 via the drive circuit 25, and the control device 22 detects the output signal from the start switch 23. Then, the driving of the magnetron 7 and the motor 8 is started, and microwaves are applied to the food on the cooked blood 10 while rotating the cooking pan 10 at a constant speed in a certain direction. At this time, the output of the magnetron 7 is adjusted according to the setting state of the cooking mode, and the food is heated according to the cooking mode.
[0021]
A display 26 is electrically connected to the control device 22 via a drive circuit 25. As shown in FIG. 6A, the display 26 is composed of a monochrome liquid crystal display fixed to the front surface of the operation panel 4, and the control device 22 displays cooking information such as the setting state of the cooking mode. This is displayed on the display 26. The display 26 corresponds to a display device.
[0022]
Basic patterns 1 to 3 are recorded in the ROM of the control device 22. Among these, the basic pattern 1 shows the heating pattern 1 in which the temperature of the inner peripheral portion is higher than that of the outer peripheral portion, as shown in the left column of FIG. As shown in FIG. 9, the shape eigenvalue S is obtained based on the fact that the figure A is arranged with the posture angle θ with respect to the reference line L and projected onto the reference line L. This projection refers to the operation of moving the figure A in the direction orthogonal to the reference line L without changing the distance. The area of the projection A ′ is Aa, the maximum width in the reference line L direction is Ax, and the reference line When the maximum height in the direction perpendicular to L is Ay, the shape eigenvalue S is given by the following equation (1). (Source: Hidehiko Takano, high-tech trend series (1) shape pattern recognition technology)
S = Aa / (Ax × Ay) (1)
[0023]
Determination data 1 is set in the basic pattern 1 in the left column of FIG. This determination data 1 is set based on testing the shape eigenvalue S of the heating pattern 1 at a plurality of posture angles θ, and the difference between the average value S1ave of the plurality of shape eigenvalues S and the maximum value and the minimum value. It is comprised from (DELTA) S1. In this determination data 1, “finishing temperature subtraction” is set as the cooking parameter 1, and when the heating characteristics of the food are similar to the heating pattern 1, the cooking parameter 1 is selected, and the finishing temperature Ta is set lower. Adjusted.
[0024]
As shown in the middle row of FIG. 4, the basic pattern 2 specifies the heating pattern 2 having the same level of temperature as a whole, and includes determination data 2. This determination data 2 defines the characteristics of the heating pattern 2 and includes an average value S2ave of the shape eigenvalue S of the heating pattern 2 and a difference ΔS2 between the maximum value and the minimum value. In this basic pattern 2, “holding the finished temperature” is set as the cooking parameter 2. When the heating characteristic of the cooked food is similar to the heating pattern 2, the cooking parameter 2 is selected, and the finished temperature Ta is set to the set value. Hold on the street.
[0025]
As shown in the right column of FIG. 4, the basic pattern 3 specifies the heating pattern 3 having a lower temperature at the inner peripheral portion than the outer peripheral portion, and has determination data 3. This determination data 3 defines the characteristics of the heating pattern 3 and includes an average value S3ave of the shape eigenvalue S of the heating pattern 3 and a difference ΔS3 between the maximum value and the minimum value. In this basic pattern 3, “addition of finishing temperature” is set as the cooking parameter 3, and when the heating characteristics of the food are similar to the heating pattern 3, the cooking parameter 3 is selected and the finishing temperature Ta is increased. Adjusted.
[0026]
Next, the operation of the above configuration will be described. The following operation is executed by the control device 22 based on a cooking program recorded in advance in the ROM. When the control device 22 detects the operation of the start switch 23, the control device 22 oscillates the magnetron 7 and rotates the motor 8. And it transfers to step S1 of FIG. 1, and the temperature file corresponded to the surface temperature distribution of a foodstuff is created.
[0027]
<Temperature file creation process>
When the control device 22 proceeds to step S11 in FIG. 2A, the controller 22 determines that the set time t1 has elapsed with a cue that the cooking pan 10 has reached the origin position. The set time t1 corresponds to the time required for the motor 8 to rotate by the unit amount θ °, and the control device 22 determines that eight temperature data Tij and eight pieces each time the set time t1 is determined. Area data Eij is detected and recorded in the RAM. When the recording of the temperature data Tij and the area data Eij is executed for the set number of times (= 360 ° / 2θ °), it is determined that the entire area of the cooking pan 10 has been scanned (acquisition of the temperature file), and the process proceeds to step S12.
[0028]
The temperature data Tij is set based on the voltage signal from the infrared sensor 20, the subscript i of the temperature data Tij and the area data Eij indicates the number of times the temperature data DT is measured, and the subscript j indicates the type of the infrared sensor 20. Show. The area data Eij indicates the measurement area of the temperature data Tij and is set based on the rotation angle θ ° of the RT motor 8.
[0029]
When the control device 22 proceeds to step S12, the controller 22 repeats the above-described operation with the cue that the cooking pan 10 has reached the origin position again, and acquires a new temperature file. Then, the temperature file creation process in step S1 of FIG.
[0030]
<Temperature file identification process>
When the control device 22 proceeds to step S21 in FIG. 2B, the control device 22 compares the temperature data DTij of both temperature files. Here, a large difference exceeding the set range is recognized as the surface temperature of the cooked food, and a small difference within the set range is recognized as the surface temperature of the cooking pan 10, and the recognition result is newly set. Record in a stable temperature file. For example, when the miso soup on the rice bowl or the soup bowl is set in the center of the cooking dish 10, the temperature fluctuation is reduced in the measurement area on the outer periphery where there is no food. For this reason, the recognition result of the cooking dish 10 is given to the area data Eij of the outer peripheral portion, and the recognition result of the cooked food is given to the remaining area data Eij.
[0031]
When the control device 22 identifies the food, the process proceeds to step S22. And the average temperature data Tave is detected based on calculating the average value regarding the temperature data Tij to which the recognition result of the cooked food is given in the new temperature file, and the recognition result of the cooking dish 10 is given. Based on calculating the average value for the temperature data Tij, the average temperature data T′ave is detected and recorded in a new temperature file.
[0032]
When detecting the average temperature data Tave and T′ave, the control device 22 proceeds to step S23 and compares the plurality of temperature data Tij of the new temperature file with the average temperature data Tave. Of the plurality of temperature data Tij, those below the average temperature data Tave are recognized as a low temperature portion of the cooked food, and those larger than the average temperature data Tave are recognized as a high temperature portion of the cooked food. This comparison process is performed with respect to the temperature data Tij to which the recognition result of the cooked food is given. When the control device 22 recognizes the high temperature part and the low temperature part, it records the recognition result in a new temperature file.
[0033]
For example, when the rice served in the bowl is set at the center of the cooking dish 10, microwaves enter the center of the rice through the gaps between the rice grains, as shown in FIG. The central part of is heated more intensely than the rest. For this reason, the heat of the central part of the rice is conducted to the surface, and as shown in FIG. 5A, the central part of the surface of the rice becomes hot and the outer peripheral part of the surface of the rice becomes low temperature. The recognition result of the high temperature part is given to the temperature data Tij and the area data Eij, and the recognition result of the low temperature part is given to the temperature data Tij and the area data Eij of the outer peripheral part.
[0034]
Also, when the miso soup piled up in the soup is set in the center of the cooking dish 10, the surface of the miso soup is intensively irradiated with microwaves, so as shown in FIG. The surface is heated more strongly than the rest. For this reason, as shown in FIG. 5 (d), the outer periphery of the surface of miso soup becomes hot, and the center of the surface of miso soup becomes cold, so the temperature data Tij and area data Eij in the center recognize the low temperature part. The result is given, and the recognition result of the high temperature part is given to the temperature data Tij and the area data Eij of the outer peripheral part.
[0035]
When the controller 22 records the recognition result of the high temperature part and the recognition result of the low temperature part in a new temperature file, the temperature file identification process is finished. And it transfers to step S3 of FIG. 1, and the setting state of the flag F is judged. This flag F is set in a later step S8, and is not set here. Therefore, the control device 22 determines “NO” in step S3, and proceeds to the image data creation process in step S4.
[0036]
<About image data creation processing>
When the controller 22 records the recognition result of the high temperature part and the recognition result of the low temperature part in a new temperature file, the control device 22 creates bitmap type image data based on the new temperature file. Then, temperature data Tij is set for each pixel of the image data, and the image data is displayed on the display 26. Next, the image data creation process is finished, and the process proceeds to the pattern recognition process in step S5 of FIG. As shown in FIGS. 5C and 5F, the image data includes contour line data Lo for displaying the boundary between the cooked food and the cooking pan 10, and a boundary line for displaying the boundary between the high temperature portion and the low temperature portion. Data Lb, color data Cb for displaying the high temperature portion in black, color data Cw for displaying the low temperature portion in white, and color data Cw ′ indicating the cooking pan 1 in white, contour data Lo and boundary line data Lb is thinned.
[0037]
<About pattern recognition processing>
When the control device 22 proceeds to step S51 in FIG. 3, the average temperature data Tave of the cooked food and the average temperature data T′ave of the cooking pan 10 are compared. When “Tave> T′ave” is detected, the temperature centroid (Xg, Yg) of the image data is calculated based on the following formulas (2) and (3), and “Tave ≦ T′ave” is detected. Sometimes, the temperature centroid (Xg, Yg) of the image data is calculated based on the following formulas (2) ′ and (3) ′. These equations (2) to (3) 'are applied to each pixel of the image data, and when the control device 22 calculates the temperature gravity center (Xg, Yg), the process proceeds to step S52.
[0038]
Xg = Σ (Xn × {tmp (Xn, Yn) −minimum temperature}) / ΣXn (2)
Yg = Σ (Yn × {tmp (Xn, Yn) −minimum temperature}) / ΣYn (3)
Xg = Σ (Xn × {maximum temperature−tmp (Xn, Yn)}) / ΣXn (2)
Yg = Σ (Yn × {maximum temperature−tmp (Xn, Yn)}) / ΣYn (3)
[0039]
When the control device 22 proceeds to step S52, the control device 22 creates first rotated image data. The first rotated image data is obtained based on rotating the image data by a unit amount θc ° about the temperature center of gravity (Xg, Yg), and the control device 22 creates the first rotated image data. Then, the process proceeds to step S53. Here, the first projection data is created based on the projection of the first rotation image data around the preset reference line, and the process proceeds to step S54.
[0040]
In step S54, the control device 22 searches for the first projection data under preset conditions, and the area Aa of the first projection data, the maximum width Ax in the reference line direction, and the direction perpendicular to the reference line. The maximum height Ay is detected. Then, the first shape eigenvalue S is calculated based on inputting the area Aa, the maximum width Ax, and the maximum height Ay into the above expression (1), and the process proceeds to step S55.
[0041]
When the control device 22 proceeds to step S55, it determines whether a prescribed number of shape eigenvalues S has been detected. This specified number is a value specified by “180 ° / θc °”. If the control device 22 determines “NO” in step S55, the control device 22 returns to step S52, and the first rotation image data is converted to the temperature center of gravity (Xg , Yg), the second rotated image data is created based on the rotation by the unit amount θc °, and the process proceeds to step S53. Here, second projection data is created based on the second rotated image data, and the process proceeds to step S54. Then, the second shape eigenvalue S is calculated based on the area Aa, the maximum width Ax, and the maximum height Ay of the second projection data.
[0042]
When the control device 22 acquires the specified number of shape eigenvalues S, it determines “YES” in step S55 and proceeds to step S56, where the average value Save of the specified number of shape eigenvalues S, and the difference ΔS between the maximum value and the minimum value. Is calculated. These shape eigenvalues Save and ΔS correspond to characteristic data obtained by quantifying the surface temperature distribution of the cooked food. When the control device 22 calculates the characteristic data, the process proceeds to step S57, and the following equations (4) to (6) are obtained. The degree of coincidence P1 to P3 is acquired based on the calculation of the formula. In the equations (4) to (6), α and β are preset constants.
[0043]
P1 = α (S1ave−Save) + β (ΔS1−ΔS) (4)
P2 = α (S2ave−Save) + β (ΔS2−ΔS) (5)
P3 = α (S3ave−Save) + β (ΔS3−ΔS) (6)
When acquiring the degree of coincidence P1 to P3, the control device 22 finishes the pattern recognition process and proceeds to the heating characteristic recognition process in step S6 of FIG.
[0044]
<About heating characteristic recognition processing>
When the control device 22 shifts to the heating characteristic recognition process, the matching degrees P1 to P3 are compared with each other, and the smallest one is determined based on the comparison result of the matching degrees P1 to P3. And the heating characteristic according to the minimum degree of single value is recognized, and the thing according to the recognition result is acquired from basic data 1-3. Next, the heating characteristic recognition process is finished, and the process proceeds to the program change process in step S7 of FIG.
[0045]
For example, when the rice served in the bowl is set at the center of the cooking plate 10, the image data shown in FIG. Since this image data is similar to the heating pattern 1 in the left column of FIG. 4, P1 is the smallest among the matching degrees P1 to P3. For this reason, it is recognized as the heating characteristic that “the internal temperature is higher than the surface temperature”, and the basic data 1 in the left column is acquired.
[0046]
When the miso rice accumulated in the soup bowl is set at the center of the cooking dish 10, the image data of (f) in FIG. 5 is created. Since this image data is similar to the heating pattern 3 in the right column of FIG. 4, P3 is the smallest among the matching degrees P1 to P3. For this reason, it is recognized as the heating characteristic that “the internal temperature is lower than the surface temperature”, and the basic data 3 in the right column is acquired.
[0047]
<Program change processing>
When the control device 22 shifts to the program change process, it resets the finishing temperature Ta based on the cooking parameters of the basic data 1 to 3, and proceeds to step S8. For example, when the basic data 1 is acquired, as shown in the left column of FIG. 4, “finished temperature subtraction” is detected, and the finished temperature Ta is corrected to be lower based on the following equation (7). Further, when the basic data 3 is acquired, “addition of finishing temperature” is detected, and the finishing temperature Ta is corrected to be higher based on the following equation (8). Further, when the basic data 2 is acquired, “holding the finished temperature” is detected, and the finished temperature Ta is held as set. In the equations (7) and (8), ΔTa is a preset constant.
[0048]
Ta ← Ta−P1 × ΔTa (7)
Ta ← Ta−P3 × ΔTa …… ▲ 8 ▼
When the control device 22 proceeds to step S8, the flag F is set to “1” and proceeds to step S9. Here, the average temperature data Tave of the new temperature file is compared with the finished temperature Ta, and when “average temperature data Tave <finished temperature Ta” is detected, the process returns to step S1.
[0049]
When the control device 22 returns to step S1, the temperature file is acquired in step S1, and the average temperature data Tave of the cooked food is acquired in step S2. Then, “YES” is determined in the step S3, the process proceeds to a step S9, and the average temperature data Tave is compared with the finished temperature Ta. Here, when “average temperature data Tave ≧ finishing temperature Ta” is detected, the magnetron 7 and the motor 8 are stopped. Next, the display of the heating pattern on the display 26 is erased, and cooking is finished.
[0050]
According to the said 1st Example, the temperature file was created based on the temperature data Tij of a cooking item. And the heating characteristic was identified based on the temperature file of a foodstuff, and the heating content was automatically controlled based on the heating characteristic. For this reason, since it becomes unnecessary to adjust the finishing state of a cooking thing based on a user operating a key depending on experience, everyone can cook a cooking thing easily with good finishing.
[0051]
In addition, image data was created based on the temperature file of the food, and the characteristic data was acquired based on digitizing the image data. For this reason, since the temperature file can be handled as a numerical value when identifying the heating characteristics of the food, the identification process of the heating characteristics is simplified.
[0052]
Moreover, the determination data 1-3 were acquired based on the identification result of the heating characteristic, and the heating content was controlled based on the matching degrees P1-P3 between the characteristic data and the determination data 1-3. For this reason, since the precise control which adjusts a correction amount based on coincidence P1-P3 when correcting finishing temperature, the finishing state of a cooking thing improves.
[0053]
Next, a second embodiment of the present invention will be described with reference to FIGS. A cooking plate 30 is fixed to the bottom of the cooking chamber 2 as shown in FIG. The cooking plate 30 is made of heat-resistant glass, and a cooked product is placed on the upper surface of the cooking plate 30. In addition, an opening 31 is formed in the bottom of the cooking chamber 2 at the center, and a fixed waveguide 32 is attached to the periphery of the opening 31. The right end portion of the fixed waveguide 32 is inserted into the machine room 5, and the magnetron 7 is fixed to the right end portion of the fixed waveguide 32.
[0054]
A rotating waveguide 33 is connected to the output shaft 9 of the motor 8. As shown in FIG. 10B, the rotating waveguide 33 has a long pipe 34, a middle pipe 35, and a short pipe 36, and the long pipe 34 to the short pipe 36 are connected via an opening 31. And communicated with the inside of the fixed waveguide 32. Therefore, when the magnetron 7 oscillates, the microwave enters the rotating waveguide 33 from the fixed waveguide 32 through the opening 31 and branches in three directions from the long pipe 34 to the short pipe 36.
[0055]
As shown in FIG. 10B, the long pipe 34, the middle pipe 35, and the short pipe 36 are formed with excitation ports 37, 38, and 39, and the microwave branched into the long pipe 34 and the short pipe 36 is formed. Is radiated from the excitation ports 37 to 39, passes through the cooking plate 30, and irradiates the food. These excitation ports 37 to 39 are different in distance from the output shaft 9 of the motor 8, and the positions of the excitation ports 37 to 39 change according to the stop angle of the rotating waveguide 33, and the micro holes in the cooking chamber 2 are changed. The wave distribution changes according to the arrangement of the excitation ports 37 to 39.
[0056]
As shown in FIG. 10A, a hole-shaped sensor window 40 is formed on the ceiling plate of the cooking chamber 2, and a sensor unit 41 is fixed above the sensor window 40. The sensor unit 41 corresponds to a temperature sensor that detects the surface temperature of the food, and is configured as follows.
[0057]
<About the sensor unit 41>
As shown in FIG. 11B, the sensor case 42 is fixed above the sensor window 40, and the sensor substrate 43 is fixed in the sensor case 42. As shown in FIG. 11A, a plurality of infrared sensors 20 are mounted on the sensor substrate 43 in a matrix of “i rows × j columns”, and the plurality of infrared sensors 20 are connected to the control device 22. Electrically connected.
[0058]
A lens 44 is fixed to the lower surface of the sensor case 42 as shown in FIG. The lens 44 determines the detection visual fields of the plurality of infrared sensors 20, and the detection visual fields of the plurality of infrared sensors 20 are set so as to cover the entire area of the cooking plate 30. The sensor unit 41 is configured as described above.
[0059]
Basic patterns 1 to 3 are recorded in the ROM of the control device 22. Hereinafter, basic patterns 1 to 3 will be described.
(1) As shown in FIG. 12 (a), the basic pattern 1 assumes that a small cooked product such as Shumai is placed in the center of the cooking plate 30, and the judgment data 1 and It has cooking parameter 1. The former determination data 1 identifies the shape characteristic of the basic pattern 1 and has an average shape eigenvalue and a difference shape eigenvalue. The latter cooking parameter 1 indicates the stop position of the rotary waveguide 33. When the cooking parameter 1 is set, the rotary waveguide 33 is moved to the set position, and a strong electrolysis region is formed at the center of the cooking plate. Is formed.
[0060]
(2) The basic pattern 2 is based on the assumption that a large cooked product is placed on the cooking plate 30 as shown in FIG. ing. The former determination data 2 identifies the shape characteristic of the basic pattern 2 and has an average shape eigenvalue and a difference shape eigenvalue. The latter cooking parameter 2 indicates the control content of the rotating waveguide 33. When the cooking parameter 2 is set, the rotating waveguide 33 is rotated, and the microwave is dispersed throughout the cooking chamber 2.
[0061]
(3) As shown in FIG. 12 (c), the basic pattern 3 assumes that the outer periphery of the cooked food is boiled at a higher temperature than the remaining portion. Have. The former determination data 3 is for identifying the shape characteristic of the basic pattern 3 and has an average shape eigenvalue and a difference shape eigenvalue. The latter cooking parameter 3 indicates the control content of the rotating waveguide 33 and the heating output of the magnetron. When the cooking parameter 3 is set, the cooking chamber 2 is microscopically based on the rotation of the rotating waveguide 33. The waves are dispersed and the magnetron 7 is operated at the output W3 (low output).
[0062]
(4) The basic patterns 4 to 6 are based on the assumption that a plurality of cooked foods are placed on the cooking plate 30 as shown in (d) to (f) of FIG. 6 and cooking parameters 4-6. The former determination data 4 to 6 identify the shape features of the basic patterns 4 to 6 and have an average shape eigenvalue and a difference shape eigenvalue. The latter cooking parameters 4 to 6 indicate the control contents of the rotating waveguide 33 and the heating output of the magnetron. When the cooking parameters 4 to 6 are set, the cooking chamber 2 is based on the rotation of the rotating waveguide 33. The microwaves are dispersed throughout the magnetron 7 and the magnetron 7 is operated with outputs W4 to W6 (> W3).
[0063]
Next, the operation of the above configuration will be described. When detecting the operation of the start switch 23, the control device 22 rotates the output shaft 9 of the motor 8 to the origin position, and moves the rotating waveguide 33 to the initial position. Then, the magnetron 7 is oscillated to irradiate the food with microwaves. Thereafter, temperature data Tij is detected based on the temperature signals from the plurality of infrared sensors 20, and a temperature file is created based on assigning area data Eij to the temperature data Tij and recording it in the RAM.
[0064]
When detecting that the set time has elapsed since the acquisition of the temperature file, the control device 22 acquires a new temperature file, and compares the temperature data Tij of the previous temperature file with the temperature data Tij of the new temperature file. If the temperature difference is less than or equal to the determination value, the cooking plate 30 is recognized. If the temperature difference exceeds the determination value, the cooking object is recognized and the recognition result is recorded in a new temperature file.
[0065]
When the recognition result of the food item is recorded in the new temperature file, the control device 22 detects the average temperature data Tave based on the temperature data Tij (recognized as the food item) of the new temperature file. Then, the high temperature part and the low temperature part are identified based on the comparison of the temperature data Tij (recognized as cooked food) of the new temperature file with the average temperature data Tave, and the identification result is recorded in the new temperature file. .
[0066]
When identifying the high temperature part and the low temperature part, the control device 22 assigns black color data and white color data based on the identification result. Then, a new temperature file is developed into bitmap data to create image data. At this time, black outline data is set at the boundary between the cooked food and the cooking plate 30, and black boundary line data is set at the boundary between the high temperature portion and the low temperature portion. These contour line data and boundary line data are set based on comparing temperature data Tij between adjacent pixels and searching for a pixel in which the difference in temperature data Tij is larger than a set value. When the contour line data and the boundary line data are set, they are displayed on the display 26 together with the image data.
[0067]
When the image data is displayed on the display 26, the control device 22 detects characteristic data (average shape eigenvalue Save, differential shape eigenvalue ΔS) based on the image data. Then, the determination data 1 to 6 are read from the basic patterns 1 to 6, the degree of coincidence P 1 between the characteristic data and the judgment data 1, the degree of coincidence P 2 between the characteristic data and the judgment data 2, and the degree of coincidence between the characteristic data and the judgment data 3. P3... The degree of coincidence P6 between the characteristic data and the determination data 6 is calculated.
[0068]
When controller 22 calculates coincidence degrees P1-P6, it compares the coincidence degrees P1-P6 and identifies the heating characteristics of the food based on the comparison result. For example, when the matching degree P1 is the largest, it is identified that the heating characteristic is the basic pattern 1, and the cooking parameter 1 is set. Then, based on driving the motor 8 for a set time, the rotary waveguide 33 is moved to a set position, and a strong electrolysis region is formed in the central portion of the cooking plate 30. When the degree of coincidence P2 is the largest, the heating characteristic is identified as the basic pattern 2, and the cooking parameter 2 is set. Then, the rotating waveguide 33 is rotated based on continuously driving the motor 8, and the microwave is dispersed in the cooking chamber 2.
[0069]
When the matching degree P3 is the largest, the heating characteristic is identified as the basic pattern 3, and the cooking parameter 3 is set. And based on rotating the rotating waveguide 33, a microwave is disperse | distributed in the cooking chamber 2, and the magnetron 7 is drive | operated with the output W3. When any of the coincidence degrees P4 to P6 is the largest, the heating characteristic is identified as the basic patterns 4 to 6, and the cooking parameters 4 to 6 are set. And based on rotating the rotation waveguide 33, a microwave is disperse | distributed in the cooking chamber 2, and the magnetron 7 is drive | operated with the outputs W4-W6.
[0070]
When controlling the heating content, the control device 22 compares the average temperature data Tave of the new temperature file with the finished temperature Ta. When “average temperature data Tave <finishing temperature Ta” is detected, new average temperature data Tave is acquired, and cooking is continued until “average temperature data Tave ≧ finishing temperature Ta” is detected.
[0071]
According to the said 2nd Example, the concentration position of the microwave was controlled based on the heating characteristic of a foodstuff. For this reason, since microwaves can be concentratedly irradiated on a small food, the cooking time is shortened. In addition, since the microwave can be uniformly irradiated to a large cooked product, uneven heating is reduced.
Moreover, the heating output of the magnetron 7 was controlled based on the heating characteristics of the food. For this reason, the thermal diffusion from the low-temperature part to the high-temperature part is promoted in the cooked product, and the temperature difference between the two is reduced, so that cooking of the cooked product is prevented.
[0072]
Next, a third embodiment of the present invention will be described with reference to FIGS. As shown in FIG. 14, a display 50 corresponding to a display device is fixed to the front surface of the operation panel 4. The display 50 is composed of a color liquid crystal display and is electrically connected to the control device 22 via a drive circuit 25.
[0073]
A color table is recorded in the ROM of the control device 22. As shown in FIG. 13A, this color table shows the relationship between temperature and color, and the control device 22 detects color data corresponding to the temperature data Tij from the color table. Then, image data is created based on developing a new temperature file into bitmap data, and color data corresponding to the temperature data Tij is assigned to the image data. Next, black outline data and boundary data are set and displayed on the display 50 together with the image data.
[0074]
(B) of FIG. 13 is a screen of the display 50 when frozen chicken is set on the cooking plate 30 as a cooked product. In this case, local boiling occurs at the left end of the chicken, and the left end of the chicken is hotter than the rest. (C) of FIG. 13 is a screen of the display 50 when the meat potato placed in the bowl as a cooked item is set on the cooking plate 30. In this case, since different foods are mixed, the temperature is different for each food.
[0075]
Next, the operation of the above configuration will be described. When acquiring the image data, the control device 22 detects the area A of the specific temperature category. This temperature category is identified based on having the same color data, and area A is detected for the specific temperature category with the highest temperature. The area A is detected by the number of pixels × k (k is a constant recorded in advance).
[0076]
When detecting the area A, the control device 22 detects the center of gravity (Xg, Yg) and records it in the RAM. The barycentric position (Xg, Yg) is detected based on the calculation of the following formulas (1) and (2), and is detected for a specific temperature category having the highest temperature.
Xg = ΣXn / n (1)
Yg = ΣYn / n (2)
[0077]
When the control device 22 detects the position of the center of gravity (Xg, Yg), it detects the average variation degree Qv. This average variation degree Qv is detected based on the calculation of the following equation (3), and is detected for a specific temperature category having the highest temperature.
[Expression 1]

When detecting the average variation degree Qv, the control device 22 detects the maximum variation degree Qm. This maximum variation degree Qm is the maximum value of the following equation (4), and is detected for a specific temperature category having the highest temperature.
[Expression 2]

When detecting the maximum variation degree Qm, the control device 22 detects the area variation degree Qa. This area variation degree Qa is detected based on the calculation of the following equation (5), and is detected for a specific temperature category having the highest temperature.
Qa = Qv / A …… ▲ 5 ▼
[0078]
When detecting the area variation degree Qa, the control device 22 detects the degree of variation Q corresponding to the characteristic data for identifying the heating characteristic of the cooked food. This variation degree Q is detected based on the following equation (6), and is detected for a specific temperature category having the highest temperature.
Q = γ × Qv + ε × Qm + η × Qa (6)
(Γ, ε, and η are preset constants)
[0079]
When detecting the variation degree Q, the control device 22 corrects the heating output W based on the variation degree Q. This heating output W is corrected based on the following equation (7). When the control device 22 corrects the heating output W, the magnetron 7 is operated at the heating output W. In the equation (7), k3 is a preset constant.
W ← W−k3 × Q …… ▲ 7 ▼
[0080]
According to the third embodiment, the degree Q of variation in the surface temperature distribution of the food is detected, and the heating output W is controlled to be smaller based on the degree Q of variation. For this reason, since the thermal diffusion from the low temperature part to the high temperature part is promoted in the cooked product, the temperature difference becomes small. For this reason, especially in a locally cooked food, uneven heating is reduced and the finishing temperature is made uniform.
[0081]
In the third embodiment, the heating content is controlled based on the variation degree Q of the temperature category having the highest temperature. However, the present invention is not limited to this. For example, the variation degree Q of the temperature category having the average temperature is used. The heating content is controlled based on the temperature, the heating content is controlled based on the variation degree Q of the temperature category having the lowest temperature, or the heating content is controlled based on the sum of the variation degrees Q of the plurality of temperature categories. good.
[0082]
Next, a fourth embodiment of the present invention will be described with reference to FIG. When acquiring the two types of temperature files, the control device 22 compares the temperature data Tij of the previous temperature file with the temperature data Tij of the new temperature file. Then, the area data Eij is added to the difference between the two temperature data Tij and recorded in another temperature file.
[0083]
When acquiring another temperature file, the control device 22 acquires the change rate data ΔTij based on multiplying the difference of the temperature data Tij by “1 / t”. This “t” is a standby time from the detection of the previous temperature data Tij to the detection of the subsequent temperature data Tij. When the control device 22 acquires the change rate data ΔTij, it records it in another temperature file together with the area data Eij. .
[0084]
When the change rate data ΔTij and the area data Eij are recorded in another temperature file, the control device 22 compares the change rate data ΔTij with a predetermined determination value. Then, the change rate data ΔTij that is smaller than the determination value is recognized as the cooking plate 30, and the change rate data ΔTij that is greater than the determination value is recognized as a cooked food, and the recognition result is different from that of the cooked food. Record in temperature file.
[0085]
When the recognition result of the food item is recorded in another temperature file, the control device 22 detects the average temperature data Tave of the food item based on the change rate data ΔTij of the other temperature file. The average temperature data Tave is performed on the change rate data ΔTij to which the recognition result of the cooked food is given. When the average temperature data Tave is detected, the control device 22 records the average temperature data Tave in the RAM.
[0086]
A color table is recorded in the ROM of the control device 22. As shown in FIG. 15A, this color table shows the relationship between the temperature change rate and the color, and the control device 22 detects color data corresponding to the change rate data ΔTij from the color table. Then, image data is created based on the development of another temperature file into bitmap data, and color data corresponding to the change rate data ΔTij of another temperature file is assigned to the image data.
[0087]
When creating the image data, the control device 22 sets black outline data at the boundary between the cooked food and the cooking plate 30. The contour line data is set based on comparing the change rate data ΔTij between adjacent pixels and searching for a pixel in which the difference of the change rate data ΔTij is larger than a set value. When the data is set, it is displayed on the display 50 together with the image data. (B) of FIG. 15 is a screen of the display 50 when the sliced pork meat is set on the cooking plate 30 as a cooked product. In this case, a portion having a high temperature change rate is generated at the left end of the sliced pork.
[0088]
When the control device 22 displays the image data on the display 50, the control device 22 detects characteristic data (average shape eigenvalue Save and difference shape eigenvalue ΔSn) based on the image data, and detects the degree of coincidence between the determination data and the characteristic data. This determination data is recorded in advance in the ROM of the control device 22. When the control device 22 detects the degree of coincidence, it detects the correction amount of the heating output based on multiplying the degree of coincidence by a preset coefficient. To do. Then, a new heating output is set based on subtracting the correction amount from the current heating output of the magnetron 7, and the magnetron 7 is operated with the new heating output.
[0089]
According to the said 4th Example, since the temporal change rate of the surface temperature distribution of a foodstuff was detected, the local temperature rise of a foodstuff can be estimated. Moreover, the degree of coincidence is detected based on the temporal change rate of the surface temperature distribution, and the correction amount of the heating output is set based on the degree of coincidence, so that local temperature rise is prevented and the finished state of the cooked product is improved. .
[0090]
15D shows the surface temperature distribution when the time “t1” has elapsed since the start of cooking, and FIG. 15E shows the surface temperature distribution when the time “t1 + t2” has elapsed since the start of cooking. (C) shows the relationship between the color of the surface temperature distribution and the temperature. In this case, when the time “t1 + t (<t1 + t2)” has elapsed from the start of cooking, the image data with the change rate in FIG. 15B is acquired, and based on the image data with the change rate, the image data in FIG. Therefore, the local temperature rise can be prevented by reducing the heating output of the magnetron 7.
[0091]
Next, a fifth embodiment of the present invention will be described with reference to FIG. As shown in FIG. 16A, a changeover switch 51, a cancel switch 52, a confirmation switch 53, and four cursor switches 54 are mounted on the front surface of the operation panel 4. 54 is electrically connected to the control device 22. The cursor switch 54 corresponds to a designation unit.
[0092]
Next, the operation of the above configuration will be described. The control device 22 acquires a new temperature file every time it detects that the average temperature of the cooked product has not reached the finished temperature. Then, image data is created based on the new temperature file, and the image on the color display 50 is updated. At this time, when the cursor 55 is displayed on the color display 50 and it is detected that the cancel switch 51 to the cursor switch 54 are operated, the following processing operation is executed.
[0093]
<Screen switching>
When the control device 22 detects that the changeover switch 51 is operated in the display state of the image data, the control device 22 deletes the display of the image data. Then, the set value of the finished temperature is displayed, only the outline of the cooked food is displayed, the detection result of the characteristic data is displayed, the temperature file is displayed, the previous image data Is displayed.
[0094]
<About forced termination of cooking>
When the controller 22 detects that the cancel switch 53 has been operated during cooking, the controller 22 stops the oscillation of the magnetron 7 regardless of the average temperature of the cooked food, and finishes cooking.
[0095]
<About changing the heating position>
When manually adjusting the variation in the surface temperature of the food, the cursor 55 is moved to a desired position based on the operation of the cursor switch 54 and the confirmation switch 53 is operated. FIG. 16B shows a screen of the color display 50 when two cooked items are cooked simultaneously. As described above, when the surface temperature of one cooked food is high and the surface temperature of the other cooked food is low, the cursor 55 is placed on the low cooked food and the confirmation switch 53 is operated. (C) of FIG. 16 has shown the screen of the display 50 in the case of cooking meat potatoes and lunch boxes in which a plurality of ingredients are mixed. In this way, when there is a variation in the surface temperature for each food, the cursor 55 is placed on the low-temperature food and the confirmation switch 53 is operated.
[0096]
When detecting the operation of the confirmation switch 53, the control device 22 sets a strong heating area based on the position of the cursor 55, and sets the driving amount of the motor 8 based on the setting result of the strong heating area. Then, the motor 8 is driven based on the drive amount setting result, and the position of the rotating waveguide 33 is changed. Then, a strong heating area is formed at the position set by the cursor 55, and the low-temperature food or food is strongly heated. The relationship between the position of the rotating waveguide 33 and the strong heating area is experimentally detected and recorded in advance in the ROM of the control device 22.
[0097]
According to the fifth embodiment, the cursor switch 54 for designating a heating part is provided on the screen of the display 50, and the control device 22 controls the heating of the designated heating part with contents different from the detection result of the heating characteristic. It was configured as follows. For this reason, if the location where the heating is delayed is specified in the surface temperature distribution, the location where the heating is delayed is heated with a content different from the current state, so the local delay in heating is eliminated and the finished state of the cooked food is improved. To do.
[0098]
In the fifth embodiment, the strong heating area is set based on the cursor 55 being moved by the cursor switch 54. However, the present invention is not limited to this. For example, a heating output selection switch is provided. It may be configured so as to be mounted on the operation panel 4 and set whether the designated part of the cursor 55 is weakly heated or strongly heated based on the operation content of the selection switch. In this case, not only the location where the heating is delayed, but also the location where the heating is advanced can be heated with contents different from the current situation. For this reason, since progress is also eliminated in addition to the local delay of heating, the finished state of the cooked product is improved.
[0099]
Next, a sixth embodiment of the present invention will be described with reference to FIG. An antenna 60 is connected to the output shaft 9 of the motor 8, and the control device 22 changes the rotation angle of the antenna 60 based on driving control of the motor 8. The antenna 60 propagates microwaves, and the control device 22 adjusts the strong heating area according to the rotation angle of the antenna 60.
According to the sixth embodiment, since the strong heating area is adjusted based on changing the rotation angle of the antenna 60, it is mechanical compared to the case where the strong heating area is adjusted using the rotating waveguide 33. Simple configuration.
[0100]
Next, a seventh embodiment of the present invention will be described with reference to FIG. A first arm 61 is connected to the output shaft 9 of the motor 8. A second arm 63 is rotatably mounted on the first arm 61 via a shaft 62, and a compression coil spring 64 is applied between the first arm 61 and the second arm 63. Has been passed. The first arm 61 and the second arm 63 constitute an antenna 65, and microwaves are irradiated into the cooking chamber 2 through the antenna 65 when the magnetron 7 oscillates.
[0101]
A winch motor 66 is fixed in the cabinet 1 below the cooking chamber 2, and the winch motor 66 is electrically connected to the control device 22. The winch motor 66 is for winding and unwinding the wire 67, and the wire 67 is connected to the second arm 63 via a roller 68. The roller 68 is mounted on the output shaft 9 of the motor 8, and the control device 22 changes the rotation angle of the first arm 61 and the second arm 63 based on driving control of the motor 8. Based on the drive control of the winch motor 65, the rotation angle of the second arm 63 with respect to the first arm 61 is changed to adjust the strong heating area.
[0102]
According to the seventh embodiment, the antenna 65 is composed of the first arm 61 and the second arm 63, and the first arm 61 and the second arm 63 are integrally rotated by the motor 8, Since the second arm 63 is independently rotated by the winch motor 66, the intense heating area can be finely adjusted as compared with the case where the antenna 65 is constituted by a single arm.
[0103]
In the second to seventh embodiments, the two-dimensional sensor unit 41 in which a plurality of infrared sensors 20 are arranged in a matrix is used. However, the present invention is not limited to this. For example, a plurality of infrared sensors. A one-dimensional sensor unit in which 20 is arranged in a line may be used. In this case, it is preferable to detect the surface temperature distribution of the cooked food based on moving the sensor unit.
[0104]
In the first to seventh embodiments, the image data of the cooked food may be detected by the CCD camera, and the image data of the CCD camera may be displayed on the display 26 or 50. Particularly in the case of the second to seventh embodiments, it is preferable to identify pickles in the lunch box based on the image data of the CCD camera and adjust the heating area so that the pickles are not heated.
[0105]
Moreover, in the said 1st thru | or 7th Example, although cooking was complete | finished based on the average temperature Tave of cooking reaching the finishing temperature Ta, it is not limited to this, For example, the highest of cooking Cooking may be terminated based on the temperature or the minimum temperature reaching the finishing temperature Ta.
[0106]
Moreover, in the said 1st thru | or 7th Example, although finishing temperature, a heating output, and a heating position were adjusted based on the identification result of the heating characteristic of a cooking thing, it is not limited to this, For example, several cooking A program corresponding to the identification result may be selected from the programs, and cooking may proceed based on the selected cooking program.
[0107]
Moreover, in the said 1st thru | or 7th Example, although this invention was applied to the microwave oven which microwaves a foodstuff, it is not limited to this, For example, it heats with the radiant heat or convection heat from a heater. You may apply to a heater cooker etc.
[0108]
【The invention's effect】
According to the cooking device of the present invention, the heating characteristic is detected based on the surface temperature distribution of the cooked food, and the heating content is automatically controlled based on the heating characteristic. For this reason, since it becomes unnecessary to adjust the finishing state of a cooking thing based on a user operating a key depending on experience, everyone can cook a cooking thing easily with good finishing.
[Brief description of the drawings]
FIG. 1 is a diagram showing a first embodiment of the present invention (a flowchart showing a main routine of a cooking program)
FIG. 2A is a flowchart showing the contents of a temperature file creation process, and FIG. 2B is a flowchart showing the contents of a temperature file identification process.
FIG. 3 is a flowchart showing the contents of pattern recognition processing.
FIG. 4 is a diagram for explaining basic data
5A is a diagram showing a temperature distribution pattern on the surface of rice, FIG. 5B is a diagram showing a temperature distribution pattern inside the rice, FIG. 5C is a diagram showing image data of the temperature distribution pattern of rice, (D) is the figure which shows the temperature distribution pattern of the surface of miso soup, (e) is the figure which shows the temperature distribution pattern inside miso soup, (f) is the figure which shows the image data of the temperature distribution pattern of miso soup
6A is a perspective view showing the appearance of a microwave oven, FIG. 6B is a cross-sectional view taken along line Xb, and FIG. 6C is a cross-sectional view taken along line Xc.
FIG. 7 is a perspective view showing the appearance of a motor and a photoelectric switch.
FIG. 8 is a block diagram showing an electrical configuration.
FIG. 9 is a diagram for explaining a shape eigenvalue detection procedure;
10A and 10B are diagrams showing a second embodiment of the present invention (a is a cross-sectional view showing an internal configuration of a microwave oven, and b is a cross-sectional view taken along line Xb).
11A and 11B are diagrams showing a sensor unit (a is a cross-sectional view taken along line Xa, and b is a cross-sectional view showing an internal configuration of the sensor unit).
FIG. 12 is a diagram conceptually showing the heating characteristics of cooked food
FIG. 13 is a diagram showing a third embodiment of the present invention (a is a diagram showing a color table, and b and c are diagrams showing image data display screens).
FIG. 14 is a front view showing the appearance of a microwave oven.
FIG. 15 is a diagram showing a fourth embodiment of the present invention (a diagram showing a relationship between temperature change rate and color, b is a diagram showing a display screen of image data, and c is a diagram showing a relationship between temperature and color. , D and e are diagrams showing the surface temperature distribution of the food)
FIG. 16 is a diagram showing a fifth embodiment of the present invention (a is a front view showing the appearance of a microwave oven, and b and c are diagrams showing a display screen of image data).
FIG. 17 is a view showing a sixth embodiment of the present invention (a is a view showing the internal configuration of the cabinet, and b is a cross-sectional view taken along line Xb).
FIG. 18 is a diagram showing a seventh embodiment of the present invention (a is a diagram showing an internal configuration of a cabinet, and b is a cross-sectional view taken along line Xb).
[Explanation of symbols]
2 is a cooking chamber, 17 is a sensor unit (temperature sensor), 22 is a control device (temperature distribution detection means, heating characteristic detection means, heating control means, contour detection means), 26 is a display (display device), and 41 is a sensor. A unit (temperature sensor), 50 is a display (display device), and 54 is a cursor switch (designating means).

Claims (7)

A cooking chamber in which the food is stored;
A temperature sensor that outputs an electrical signal corresponding to the surface temperature of the food;
Temperature distribution detecting means for detecting a surface temperature distribution of the food based on an output signal from the temperature sensor;
Heating characteristic detecting means for detecting the heating characteristic of the cooked food based on the surface temperature distribution of the cooked food,
Heating control means for controlling the heating content of the food based on the heating characteristics of the food;
A display device that displays the surface temperature distribution of the food as an image;
A designation means for designating a heating part on an image of a surface temperature distribution displayed on the screen of the display device,
The cooking device according to claim 1, wherein the heating control means controls the heating of the designated heating part with a content different from the detection result of the heating characteristic.   2. The cooking device according to claim 1, wherein the heating characteristic detecting means compares the surface temperature distribution of the cooked product with the basic temperature distribution and detects the degree of coincidence of the two as the heating characteristic.   2. The cooking device according to claim 1, wherein the heating characteristic detecting means divides the surface temperature distribution of the cooked product into temperature categories and detects a variation degree of the temperature category as the heating characteristics. The temperature distribution detecting means detects a temporal change rate of the surface temperature distribution of the food based on the output signal from the temperature sensor,
2. The cooking device according to claim 1, wherein the heating characteristic detecting means detects the heating characteristic based on a rate of change of the surface temperature distribution of the cooked product.   The cooking device according to any one of claims 1 to 4, further comprising contour detection means for detecting the contour of the food based on the surface temperature distribution of the food.   The heating cooker according to any one of claims 1 to 5, wherein the heating control means controls a heating output or a heating position as heating contents.   The cooking device according to any one of claims 1 to 6, wherein a plurality of different pieces of information relating to the surface temperature distribution of the cooked food are displayed or switched simultaneously on the display device.

Images