JP5731315B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device, and more particularly to a cooking device that performs cooking while detecting the temperature of food in a heating chamber using an infrared sensor.

  Some commercially available cookers have a function of detecting the temperature of food in the heating chamber using an infrared sensor. Specifically, one that detects the temperature at a certain position of the food using a monocular sensor or one that measures the temperature distribution of the food by swinging a plurality of linear infrared sensors is known.

  Japanese Patent Laying-Open No. 2003-83545 (Patent Document 1) discloses a cooking device that detects the temperature distribution of food using an infrared array sensor. According to this document, in order to widen the temperature detection range, the infrared array sensor is arranged not near the center of the top surface of the heating chamber but in the vicinity of the corner formed by the top surface and the side surface.

JP 2003-83545 A

  If the infrared array sensor is used, the distribution of the surface temperature of the food can be easily detected in a short time compared to a conventional monocular or linear compound eye infrared sensor. Therefore, it is expected that the heating of food can be controlled with higher accuracy than before and the convenience of the user is expected to increase. However, at present, the cooking device using the infrared array sensor has not been commercialized. It is not clear how the detection data of the infrared array sensor is used to control the heating of the food.

  Accordingly, an object of the present invention is to provide a cooking device capable of heating food with higher accuracy than before by temperature detection using an infrared array sensor.

A cooking device according to one aspect of the present invention includes a heating chamber, a high-frequency generator, an infrared array sensor, and a control unit. The heating chamber is provided for storing food or a heated object including a food and a container for storing the food. The high frequency generator generates a high frequency for heating an object to be heated. The infrared array sensor detects temperatures at a plurality of locations within a viewing angle including an object to be heated by a plurality of infrared sensor elements arranged in a matrix. The control unit controls heating of the object to be heated by controlling the high frequency generator. The control unit receives temperature detection results at a plurality of locations from the infrared array sensor. The control unit represents the temperature of the food and the temperature of the container among the temperatures of the plurality of locations, based on the temperature changes at the plurality of locations caused by the first first stage heating of the object to be heated . Determine what . When the control unit determines that the temperature at the plurality of locations includes the food temperature, the control unit performs the next step on the object to be heated so that the food temperature reaches the food target temperature. Control two-stage heating. When it is determined that the temperature representing the temperature of the food is not included in the temperature at the plurality of locations, the control unit estimates the shape of the container from the temperatures at the plurality of locations and the plurality of containers registered in advance. The container type is identified by comparing with the shape of the container, the target temperature of the container corresponding to the target temperature of the food is determined based on a conversion factor determined in advance for each type of container, and the determined container temperature is The next second stage heating of the object to be heated is controlled so as to reach the target temperature of the container .

  Preferably, the control unit determines that it represents the temperature of the food among the temperatures at a plurality of locations, and when the amount indicating the degree of variation is equal to or greater than a reference value, Stop heating and report the occurrence of abnormality.

  Preferably, the control unit further determines whether the food is frozen based on a plurality of temperature changes caused by the first stage heating of the object to be heated, and based on the determination result, the object to be heated is determined. Control the next second stage heating of the heated object.

  Preferably, the cooking device further includes a display unit capable of displaying an image. The control unit displays the temperature distribution states at a plurality of locations on the display unit.

  In a preferred embodiment, the control unit displays a temperature distribution state at a plurality of locations on the display unit in a two-dimensional or three-dimensional contour map.

  In the above embodiment, the control unit preferably varies the temperature difference between adjacent contour lines according to the temperature distribution range at a plurality of locations.

  In another embodiment of the preferred embodiment, a region where the temperature distribution states at a plurality of locations in the display unit are displayed is divided into a plurality of partial regions arranged in a matrix. The control unit displays the temperature distribution state at a plurality of locations on the display unit by displaying the color corresponding to the temperature for each partial region.

  In another embodiment of the present invention, preferably, the control unit varies a temperature range to be displayed in the same color according to a temperature distribution range at a plurality of locations.

  Preferably, the display unit is a touch panel. The control unit displays the temperature corresponding to the touch input position on the touch panel as a numerical value on the touch panel.

  Preferably, the display unit is a touch panel. The heating cooker further includes a rotating antenna that diffuses the high frequency guided from the high frequency generator into the heating chamber, and a motor that drives the rotating antenna according to a command from the control unit. When the control unit receives an instruction to further heat the specific part of the object to be heated corresponding to the position where the touch input is made on the touch panel after the end of the second stage heating, the rotation angle according to the position of the specific part The high frequency is radiated to the object to be heated with the rotating antenna stopped.

  Preferably, the heating cooker further includes an image sensor provided at a position close to the infrared array sensor and detecting visible light emitted from the object to be heated. The control unit displays an image representing the temperature distribution state at a plurality of locations on the image of the heated object detected by the image sensor and displays the image on the display unit.

  According to the present invention, the temperature of the food is determined among the temperatures at a plurality of locations based on the temperature changes at the plurality of locations caused by the first first stage heating of the object to be heated. Therefore, based on the determination result, the food can be heated with higher accuracy than before.

It is a front view of the heating cooker 1 according to Embodiment 1 of the present invention. It is front sectional drawing which shows the internal structure of the heating cooker 1 typically. 1 is a block diagram showing a configuration of a heating cooker 1. FIG. 4 is a plan view showing a shape of a rotating antenna 41. FIG. It is a figure which shows an example of the temperature data of the to-be-measured object detected by the infrared array sensor. 4 is a diagram illustrating an example of a temperature distribution image displayed on a touch panel 22. FIG. It is a figure which shows the other example of the temperature distribution image displayed on the touch panel. It is a figure which shows the further another example of the temperature distribution image displayed on the touch panel. It is a flowchart which shows the procedure of heat cooking. It is a flowchart which shows the procedure for further heating the part in which heating is insufficient among the foodstuffs which heat cooking completed. It is a block diagram which shows the structure of the heating cooker 1A by Embodiment 3 of this invention.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The same or corresponding parts are denoted by the same reference numerals, and description thereof will not be repeated.

<Embodiment 1>
[Configuration of cooking device]
1 is a front view of a cooking device 1 according to Embodiment 1 of the present invention.

FIG. 2 is a front sectional view schematically showing the internal structure of the heating cooker 1.
FIG. 3 is a block diagram illustrating a configuration of the heating cooker 1. Hereinafter, the structure of the heating cooker 1 is demonstrated.

(Heating room)
With reference to FIG. 1, FIG. 2, the heating chamber 3 with which the front surface opened is provided in the inside of the cabinet 2 of the heating cooker 1. FIG. A door 16 is rotatably attached to the front opening of the heating chamber 3. A window glass 15 is attached to the door 16 so that the inside of the heating chamber 3 can be seen. The window glass 15 is provided with a measure for preventing high frequency leakage. FIG. 2 shows a state where the food 11 to be heated is placed on the plate (container) 10 and stored in the heating chamber 3.

(Display / input)
In the door 16, a touch panel 22 and a control panel 23 are provided on the right side of the window glass 15. The touch panel 22 is used as a display unit for displaying a menu for selecting a cooking method, and is used as an input unit for selecting a menu. The touch panel 22 is also used as a display unit for displaying information such as the heating time and the temperature of the food being heated. The control panel 23 is provided with a start switch 23A for starting cooking and an auxiliary switch 23B used when selecting a menu.

(Heating mechanism)
In the case of the heating cooker 1 of Embodiment 1, the heating method of the food 11 accommodated in the heating chamber 3 includes high-frequency heating, oven heating (hot air heating), and steam heating. Hereinafter, each heating method will be described in turn.

(1. High frequency heating)
In order to perform high-frequency heating, a magnetron (high-frequency generator) 31 is provided on the back side (not shown in FIG. 2) in the cabinet 2. A high frequency driving power source for driving the magnetron 31 is mounted on a control board provided in the electrical component housing chamber 46. During high-frequency oscillation, the high-frequency drive power supply and magnetron 31 generate a considerable amount of heat, so a cooling fan 38 is provided to cool these components.

  The microwave generated by the magnetron 31 is guided to a space in which the rotating antenna 41 is accommodated via the waveguide 40. The rotating antenna 41 is for diffusing microwaves to irradiate food. The space provided with the rotating antenna 41 is partitioned by the heating chamber 3 and the partition plate 45. The partition plate 45 is formed of a dielectric material such as glass or ceramic in order to transmit high frequencies.

  FIG. 4 is a plan view showing the shape of the rotating antenna 41. As shown in FIG. 4, the rotating antenna 41 is a disk-shaped metal having a plurality of openings 41A, 41B, 41C, 41D. A rotating shaft 43 is attached to the center of the disk.

  Referring to FIG. 2 again, the rotating shaft 43 is rotationally driven by the antenna motor 42. A rotation angle detector 24 that detects the position of the protrusion provided on the rotation shaft 43 is provided in the vicinity of the rotation shaft 43. The rotation angle detector 24 can determine the origin of the rotation angle of the rotating antenna 41. By controlling the antenna motor 42 based on this origin, the rotating antenna 41 can be stopped at a desired rotation angle.

  An air supply fan 39 provided outside the right side wall of the heating chamber 3 is used during high-frequency heating, and supplies fresh air into the heating chamber 3 through the air supply port 14. The air supply fan 39 is provided to push out air containing water vapor generated from the food to the outside of the heating chamber 3. In addition, the heating state of foodstuffs can be detected by providing a humidity sensor in an exhaust port (not shown in FIG. 2) and detecting the amount of water vapor.

(2. Oven heating)
In order to perform oven heating, a heater 35 and a circulation fan 36 (both not shown in FIG. 2) are provided outside the back side wall of the heating chamber 3. The heater 35 is provided around the circulation fan 36.

  The circulation fan 36 is a centrifugal fan, and sucks air inside the heating chamber 3 from the air inlet 12 formed in the center of the back side wall of the heating chamber 3, discharges it in the outer peripheral direction, and surrounds the air inlet 12. Then, the air is again ejected into the heating chamber 3 from the jet holes 13A to 13F formed at a total of six locations on the back wall of the heating chamber 3. If the heater 35 is energized, the air discharged from the circulation fan 36 is heated, and hot air is blown out from the air outlets 13A to 13F. The air inlet 12 and the air outlets 13A to 13F are an assembly of a plurality of small holes.

(3. Steam heating)
In order to perform steam heating, a steam generator 32 is installed outside the right side wall of the heating chamber 3. A steam generation heater 32 </ b> A is provided inside the steam generation device 32. The steam generating heater 32 </ b> A generates water vapor by heating the water supplied from the water tank 33 by the pump 34. The generated steam is jetted into the heating chamber 3 from the steam jet 32B.

  The exhaust gas discharged from the heating chamber 3 during heating by the above methods is diluted by an exhaust dilution device (not shown) and then exhausted from the exhaust port 17 of FIG.

(Temperature sensor)
A temperature sensor 25 made of a thermistor is provided on the ceiling of the heating chamber 3. Further, an infrared array sensor 21 is provided outside the opening 18 provided at the intersection line between the ceiling of the heating chamber 3 and the right side wall.

  The infrared array sensor 21 includes a plurality of infrared sensor elements arranged in a matrix on a semiconductor substrate, and a Fresnel lens for condensing infrared rays on the infrared sensor elements. The infrared array sensor 21 detects the infrared rays radiated from the object to be measured (including the object to be heated composed of the food 11 and the container 10) within the viewing angle α, thereby detecting the temperatures of the surface of the object to be measured. Can be measured to obtain an image of the temperature distribution. As each infrared sensor element, for example, a thermopile or a pyroelectric sensor is used. The thermopile is configured by connecting several tens of thermocouples in series, and can measure a temperature from about -20 ° C to about 100 ° C, for example. A sensor cooling fan 37 for cooling the infrared array sensor 21 is provided in order to reduce noise caused by changes in the ambient temperature.

  In the case of steam heating, the infrared ray emitted from the food 11 cannot be detected by the infrared array sensor 21 because it is blocked by the generated water vapor. In the case of oven heating, temperature detection is difficult because the temperature of the infrared array sensor 21 is increased by hot air. For this reason, the infrared array sensor 21 is mainly used during high-frequency heating.

(Control circuit)
The control board provided in the electrical component storage chamber 46 is provided with a control circuit 5 that controls the whole.

  As shown in FIG. 3, the control circuit 5 is configured based on a microcomputer and includes a CPU (Central Processing Unit) 6, a memory 7, a timer 8, and the like. The control circuit 5 is connected to each component described so far. Control of these components is realized by the CPU 6 of the control circuit 5 executing a program read from the memory 7. Hereinafter, a specific control operation by the control circuit 5 will be described with reference to FIGS.

[Display temperature distribution]
Below, the procedure which displays the surface temperature of the foodstuff 11 and the container 10 on the touch panel 22 first is demonstrated.

  FIG. 5 is a diagram showing an example of temperature data of the measurement object detected by the infrared array sensor 21. The unit of temperature is indicated in ° C.

  In the case of the example shown in FIG. 5, the infrared array sensor 21 is composed of 64 sensor elements of 8 rows and 8 columns. Therefore, temperature data at 64 locations on the surface of the object to be measured including the food 11 and the container 10 are detected. The detected temperature data is stored in the memory 7 in the control circuit 5. The CPU 6 reads the temperature data stored in the memory 7 and displays the distribution state as a two-dimensional image on the touch panel 22 as a display unit.

FIG. 6 is a diagram illustrating an example of a temperature distribution image displayed on the touch panel 22.
In the case of the example in FIG. 6, the area for displaying the temperature distribution data on the touch panel 22 is divided into 64 partial areas of 8 rows and 8 columns corresponding to the arrangement of the infrared sensor elements. By displaying the color corresponding to the temperature for each partial region, the distribution of the surface temperature of the object to be measured is represented. For example, in the case of FIG. 6, 80 ° C. or higher is red (reference numeral 61), 60 to 70 ° C. is skin color (reference numeral 63), 40 to 50 ° C. is a bright color (reference numeral 65), and 30 to 40 ° C. Yellow (reference numeral 66), 20-30 ° C. is shown in white (reference numeral 67), and less than 20 ° C. is shown in light blue (reference numeral 68). It is easier to understand intuitively if you display the high temperature in warm colors and the low temperature in cold colors. It is desirable to reduce the temperature range displayed in the same color as the distribution range (for example, the difference between the maximum value and the minimum value) of the detected 64 temperature data is smaller.

FIG. 7 is a diagram illustrating another example of the temperature distribution image displayed on the touch panel 22.
In the case of the example of FIG. 7, the temperature data of the object to be measured detected by the infrared array sensor 21 is displayed by a two-dimensional contour map. As in the case of FIG. 6, 80 ° C. or higher is red (reference numeral 61), 70 to 80 ° C. is pink (reference numeral 62), 60 to 70 ° C. is skin color (reference numeral 63), and 50 to 60 ° C. is orange. (Reference numeral 64), 40 to 50 ° C. is a bright color (reference numeral 65), 30 to 40 ° C. is yellow (reference numeral 66), 20 to 30 ° C. is white (reference numeral 67), and less than 20 ° C. is light blue (reference) 68). It is desirable to reduce the temperature difference between adjacent contour lines as the distribution range (for example, the difference between the maximum value and the minimum value) of the detected 64 temperature data is smaller.

  6 and 7, when the user of the heating cooker 1 touches the touch panel, the detected temperature of the measurement object corresponding to the touch-input position may be displayed numerically on the touch panel. .

FIG. 8 is a diagram illustrating still another example of the temperature distribution image displayed on the touch panel 22.
In the case of the example of FIG. 8, the temperature data of the measurement object detected by the infrared array sensor 21 is displayed by a three-dimensional contour map. The coloring between adjacent contour lines is the same as in the case of FIG. The viewpoint of the three-dimensional diagram can be changed according to the input of the user of the heating cooker 1. As the distribution range (for example, the difference between the maximum value and the minimum value) of the detected 64 temperature data is smaller, it is desirable to reduce the temperature difference between adjacent contour lines.

[Control of heating based on temperature detected by infrared array sensor 21]
Next, the procedure of cooking by the cooking device 1 according to the first embodiment will be specifically described. In the cooking device 1, the following two points are discriminated based on the temperature detected by the infrared array sensor.

  First, the temperatures detected at a plurality of locations within the viewing angle by the infrared array sensor each represent the temperature of the food, the temperature of the container, or the temperature in the other heating chamber. Is determined. For example, when control is performed to stop heating when the temperature of the food reaches a predetermined temperature, the data indicating the temperature, such as a container other than food, is excluded from the detection data of the infrared array sensor. This is because it is necessary to perform heating control using only data representing temperature.

  However, if the temperature of the food cannot be detected directly because the infrared sensor cannot see the food, such as liquor in sake bottles or a steamer for a microwave oven, heating control is performed based on the temperature of the container. Become.

  Second, it is determined whether the food is frozen food. This is because the heating efficiency by the microwave is greatly different between when the food is frozen and when it is not frozen.

  In order to perform the above-described determination (determination of food and container, determination of whether or not it is frozen food), the heating cooker 1 according to the first embodiment first performs preliminary heating in the first stage, and then A second stage of main heating is performed. In the first stage heating, the object to be heated (food and container) is heated for a predetermined time or a predetermined temperature, and the temperature change at this time is detected by the infrared array sensor. The above determination is performed based on the temperature change due to the first stage heating, and the second stage heating is executed based on the determination result.

  In general, when an object to be heated is irradiated with microwaves, the object to be heated generates heat due to induction loss. Therefore, the heat generation amount increases as the loss factor increases. Since one of the substances with a large loss factor is water, foods with a higher water content tend to be heated more easily. When the object to be heated is composed of a food and a container, the food is heated before the container, and the container is heated mainly by heat conduction from the food. For this reason, the container temperature is usually lower than the food temperature.

  On the other hand, the loss factor of ice is much smaller than that of water, so the temperature rise of frozen food during microwave heating is extremely small. When a part of the frozen food is dissolved first to become water, the microwave is intensively absorbed in the water part, and there is a problem that only that part becomes high temperature and uneven heating occurs.

  In the heating cooker 1, the above determination is performed based on the property of the microwave heating. Hereinafter, with reference to FIG. 3 and FIG. 9, a cooking procedure by the cooking device 1 according to Embodiment 1 including a specific determination procedure will be described.

  FIG. 9 is a flowchart showing a procedure of cooking by the heating cooker 1 according to the first embodiment. Each step in FIG. 9 is executed by the CPU 6 in FIG. 3 operating according to the program read from the memory 7.

  First, in step S <b> 1, the CPU 6 receives a heating mode input using the touch panel 22 by the user. For example, in the case of high-frequency heating, it is assumed that there are a heating mode (target temperature 40 to 100 ° C.) and a thawing mode (target temperature 0 to 10 ° C.) as heating modes. In the following, it is assumed that there is an input for selecting the warming mode of the target temperature Ta [° C.]. The input heating mode is stored in the memory 7 by the CPU 6.

  In the next step S2, the CPU 6 turns on the sensor cooling fan 37, the magnetron cooling fan 38, and the air supply fan 39.

  In the next step S3, the CPU 6 operates the infrared array sensor 21 to start temperature detection at a plurality of locations within the viewing angle of the sensor including the object to be heated (food 11, container 10). The temperature detected at this time is stored in the memory 7 as an initial temperature before heating.

  In the next step S4, when the user presses the start switch 23A of the control panel 23, the CPU 6 turns on the magnetron 31 to start high frequency heating (first stage heating). The antenna motor 42 of the rotating antenna 41 is driven simultaneously with heating or before heating is started.

  The first stage heating is continued until a predetermined initial heating time has elapsed (YES in step S5). When the predetermined initial heating time has elapsed, the CPU 6 temporarily stops the high frequency heating by turning off the magnetron 31 (step S6).

  In the next step S7, the CPU 6 calculates the amount of change between the temperature detected at a plurality of locations by the infrared array sensor 21 after the first stage heating and the initial temperature before heating. And based on the variation | change_quantity of the detected temperature in each location, CPU6 discriminate | determines what represents the temperature of the food among the detected temperatures of each location.

  Specifically, the CPU 6 includes a plurality of locations where the temperature is detected by the infrared array sensor 21, a first group in which a change in detected temperature exceeds a threshold, a second group in which a change in detected temperature is equal to or less than the threshold, It is classified into a third group with almost no change in detected temperature. Then, the CPU 6 determines that the temperature of the food is detected at the location classified into the first group, and the temperature of the container is detected at the location classified as the second group.

  In the above determination, it is preferable to use the positional relationship of each group on the two-dimensional image when the output of the infrared array sensor 21 is displayed as a two-dimensional image. For example, in a typical case where food is placed in an open container, on a two-dimensional image, the first group is located in the center of the image and the second group is around the first group. And the third group will be located around the second group. Therefore, if the fact that the first to third groups are in such a positional relationship is used, it can be more accurately determined whether or not the detected temperature represents the temperature of the food.

  In the next step S8, the CPU 6 determines whether or not the food is frozen based on the amount of change in temperature at a plurality of locations detected by the infrared array sensor 21. Specifically, the CPU 6 estimates that the object to be heated is a frozen food when the initial temperature before heating is relatively low and the temperature change before and after heating is extremely small.

  If it is determined in step S7 that the temperature of the food is included in the temperatures of the plurality of locations detected by the infrared array sensor 21 (YES in step S9), the process proceeds to step S10, and the food If it is determined that the temperature is not included (NO in step S9), the process proceeds to step S14.

  First, the case where it is determined that the temperature of the food is included in the temperatures at a plurality of locations detected by the infrared array sensor 21 (YES in step S9) will be described. In this case, in step S <b> 10, the CPU 6 starts high-frequency heating (second stage heating) by turning on the magnetron 31. The power of the microwave output from the magnetron 31 is adjusted according to the determination results of steps S7 and S8. For example, if the CPU 6 determines that the food is frozen in step S8, the intensity of the microwave supplied to the heated object is made lower than usual or the microwave is emitted intermittently until the thawing is completed. To do.

  In the next step S11, the CPU 6 determines whether the temperature of the food detected by the infrared array sensor 21 (the average value of the temperatures at a plurality of locations determined to represent the temperature of the food) is equal to or higher than the target temperature Ta. Determine. When the food temperature is equal to or higher than the target temperature Ta (YES in step S11), the CPU 6 turns off the magnetron 31 to end the high-frequency heating (second stage heating) (step S17).

  When the food temperature is lower than the target temperature Ta (NO in step S11), in the next step S12, the CPU 6 determines the variation in the detected temperature at a plurality of locations determined to represent the food temperature. It is determined whether or not the amount indicating the degree (for example, the difference between the maximum temperature and the minimum temperature, or the data variance value) is equal to or greater than a predetermined reference value. When the amount indicating the degree of variation is equal to or greater than the reference value (YES in step S12), the CPU 3 notifies the abnormality on the touch panel 22 (step S13), and so on, so that the high frequency heating (second stage heating) is performed. ) Is terminated (step S17). In this case, the user of the heating cooker 1 can suppress uneven heating by changing the arrangement of the food in the heating chamber 3 and then starting heating again.

  If the amount indicating the degree of variation does not exceed the predetermined reference value (NO in step S12), the process returns to step S11. Hereinafter, heating is continued until the determination condition of step S11 or S12 is satisfied.

  Next, the case where it is determined that the food temperature is not included in the temperatures at the plurality of locations detected by the infrared array sensor 21 (NO in step S9) will be described. In this case, when the plurality of locations where the temperature is detected by the infrared array sensor 21 are classified into the first to third groups in step S7 described above, there is no location classified into the first group.

  When the detected temperature does not include the food temperature (NO in step S9), the CPU 6 determines the target temperature Tb of the container based on the target temperature Ta of the food (step S14). Since the conversion factor of the target temperature at this time is different for each container, it is used by registering a frequently used container image in advance and comparing the registered image with the container shape estimated from the two-dimensional image. It is desirable to identify the containers that are present. For example, in the case of a bottle, since the shape of the object to be heated is recognized as an elongated shape, it can be easily distinguished from other containers. For image comparison, a known image processing method of extracting feature amounts from images and comparing the extracted feature amounts can be used.

  In the next step S15, the CPU 6 starts high-frequency heating (second-stage heating) by turning on the magnetron 31.

  In the next step S16, the CPU 6 determines whether or not the container temperature detected by the infrared array sensor 21 (the average value of the temperatures at a plurality of locations determined to represent the container temperature) is equal to or higher than the target temperature Tb. Determine. When the temperature of the container is equal to or higher than the target temperature Tb (YES in step S16), the CPU 6 ends the high frequency heating (second stage heating) by turning off the magnetron 31 (step S17). When the temperature of the container is less than the target temperature Tb (NO in step S16), the heating is continued until the temperature becomes equal to or higher than the target temperature Tb.

  As described above, according to the heating cooker 1 according to the first embodiment, food can be heated with higher accuracy than before by detecting temperatures at a plurality of locations using the infrared array sensor 21.

<Embodiment 2>
It is convenient if the user of the cooking device 1 can further locally heat the portion where the heating is insufficient based on the detection result of the infrared array sensor 21. In the heating cooker according to the second embodiment, control for this local heating is added to the heating cooker 1 according to the first embodiment. The apparatus configuration of the cooking device is the same as that shown in FIGS.

  FIG. 10 is a flowchart illustrating a procedure for further heating a portion of the food that has been cooked that is insufficiently heated. The cooking procedure described in FIG. 9 has already been completed.

  Referring to FIGS. 3 and 10, in step S <b> 21, CPU 6 displays a distribution state of temperature detection data by infrared array sensor 21 on touch panel 22 as a two-dimensional image. The specific display method is the same as that described with reference to FIGS.

  In the next step S22, the user of the heating cooker sees the image displayed on the touch panel 22 and selects and touch-inputs the portion where the temperature is low and the heating is insufficient. The CPU 6 detects the position where the touch input is made on the touch panel 22 and specifies the location of the object to be heated corresponding to the position where the touch is input.

  In the next step S23, the CPU 6 adjusts the angle of the rotating antenna 41 so that the location specified in step S22 is directly below the opening 41A of the rotating antenna 41 shown in FIG. Stop.

  In the next step S24, the CPU 6 determines whether or not the detected temperature at the location specified in step S22 is equal to or higher than the target temperature. If the detected temperature is less than the target temperature (NO in step S25), heating is continued.

  When the detected temperature is equal to or higher than the target temperature (YES in step S25), the CPU 6 ends the high frequency heating (additional local heating) by turning off the magnetron 31 (step S26).

<Embodiment 3>
FIG. 11 is a block diagram showing a configuration of a heating cooker 1A according to Embodiment 3 of the present invention. 11 is different from the heating cooker 1 of FIG. 3 in that it further includes a visible light image sensor 26. Other points in FIG. 11 are the same as those in FIG. 3, and therefore, the same or corresponding parts are denoted by the same reference numerals and description thereof will not be repeated.

  The visible light image sensor 26 is provided at a position close to the infrared array sensor 21 and detects visible light emitted from the object to be heated. The CPU 6 displays on the touch panel 22 an image representing a temperature distribution state at a plurality of locations detected by the infrared array sensor 21 on the image of the object to be heated detected by the image sensor 26. Thereby, the user of the heating cooker 1A can more specifically recognize the state of the temperature distribution of the food.

  The embodiment disclosed this time must be considered as illustrative in all points and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

  1,1A Heating cooker, 3 Heating chamber, 5 Control circuit, 6 CPU, 7 Memory, 8 Timer, 10 Container, 11 Food, 21 Infrared array sensor, 22 Touch panel, 23 Control panel, 26 Visible light image sensor, 37 sensor Cooling fan, 41 rotating antenna, 42 antenna motor.

Claims (11)

A heating chamber for storing food or a heated object including food and a container for storing the food;
A high frequency generator for generating a high frequency for heating the object to be heated;
An infrared array sensor for detecting temperatures at a plurality of locations within a viewing angle including the object to be heated by a plurality of infrared sensor elements arranged in a matrix; and
A controller that controls heating of the object to be heated by controlling the high-frequency generator,
The control unit receives the temperature detection results of the plurality of locations from the infrared array sensor,
The control unit represents the temperature of the food among the temperatures of the plurality of locations and the temperature of the container based on the temperature change at the plurality of locations caused by the first stage heating of the heated object. And the one that represents
When the controller determines that the temperature at the plurality of locations includes food representing the temperature of the food, the object to be heated is set so that the temperature of the food reaches the target temperature of the food. Controlling the next second stage heating against
When the controller determines that the temperature at the plurality of locations does not include food representing the temperature of the food, the shape of the container estimated from the temperatures at the plurality of locations is registered in advance. A container type is identified by comparing the shape of a plurality of containers, and a target temperature of the container corresponding to the target temperature of the food is determined based on a conversion factor predetermined for each type of container, and the container A heating cooker that controls the second stage heating of the object to be heated so that the temperature of the container reaches a target temperature of the container . The control unit, when the amount indicating the degree of variation of the plurality of temperatures determined to represent the food temperature is equal to or greater than a reference value, the second stage for the object to be heated. The heating cooker according to claim 1 , wherein the heating is stopped and the occurrence of an abnormality is notified. The control unit further determines whether or not the food is frozen based on the temperature changes at the plurality of locations caused by the first stage heating of the object to be heated, and based on the determination result, The cooking device according to claim 1, wherein the second stage heating of the object to be heated is controlled. The cooking device further includes a display unit capable of displaying an image,
The cooking device according to claim 1, wherein the control unit displays an image of the temperature distribution state at the plurality of locations on the display unit. The cooking device according to claim 4 , wherein the control unit displays a temperature distribution state at the plurality of locations on the display unit in a two-dimensional or three-dimensional contour map. The cooking device according to claim 5 , wherein the control unit varies a temperature difference between adjacent contour lines according to a temperature distribution range of the plurality of locations. The area where the temperature distribution state of the plurality of places is displayed in the display section is divided into a plurality of partial areas arranged in a matrix,
The cooking device according to claim 4 , wherein the control unit displays a temperature distribution state at the plurality of locations on the display unit by displaying a color corresponding to the temperature for each partial region. The cooking device according to claim 7 , wherein the control unit varies a temperature range to be displayed in the same color according to a temperature distribution range of the plurality of locations. The display unit is a touch panel,
The cooking device according to claim 4 , wherein the control unit displays a temperature corresponding to a touch-input position on the touch panel with a numerical value on the touch panel. The display unit is a touch panel,
The heating cooker
A rotating antenna for diffusing the high frequency guided from the high frequency generator into the heating chamber;
A motor for driving the rotating antenna according to a command from the control unit;
When the control unit receives an instruction to further heat the specific portion of the object to be heated corresponding to the touch input position of the touch panel after the heating in the second stage, the position of the specific portion The heating cooker according to claim 4 , wherein the high-frequency wave is radiated to the object to be heated in a state where the rotating antenna is stopped at a rotation angle corresponding to the temperature. The cooking device is further provided with an image sensor that is provided at a position close to the infrared array sensor and detects visible light emitted from the heated object,
The cooking device according to claim 4 , wherein the control unit superimposes an image representing a temperature distribution state at the plurality of locations on the image of the heated object detected by the image sensor and displays the image on the display unit. .

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