JP6069013B2 - Cooking failure discrimination device - Google Patents

Description

  The present invention relates to a cooking failure determination device that determines the presence or absence of a cooking failure.

  Conventionally, as an example of temperature management in a cooking process, a temperature sensor connected to a handy terminal is provided, and after cooking, the temperature sensor is brought into contact with the food to be cooked and the cooking temperature of the food to be cooked is known. (For example, refer to Patent Document 1).

JP 2004-157803 A

However, in the above conventional example, the recorded temperature history, etc. is only used for post-confirmation after there is a cooking defect, and it is used to prevent the cooking itself from occurring. It was the actual situation that was not possible.
The present invention has been completed based on the above circumstances, and an object of the present invention is to provide an apparatus capable of determining whether there is a cooking defect before the cooking process is completed.

  The present invention is a cooking failure determination device for determining a cooking failure in a cooking process of cooking a food to be cooked according to a predetermined cooking mode, wherein the identification code is recorded from an information recording means that records the identification code for identifying the food to be cooked. An identification code reading means, a reference value setting means for setting a cooking temperature condition of the cooking object corresponding to the identification code read by the identification code reading means as a reference value, and an actual cooking temperature of the cooking object A cooking temperature measuring means for measuring the cooking temperature, a comparing means for comparing the cooking temperature measured by the cooking temperature measuring means with the reference value, and the comparing means determining that the cooking temperature is not appropriate in light of the reference value. And a warning means for warning in the event of a failure.

  When cooking the cooking object, when the identification code reading unit reads the corresponding identification code of the information recording unit, the reference temperature setting unit sets the cooking temperature condition of the cooking object as a reference value. When cooking is finished, the actual cooking temperature of the object to be cooked is measured by the cooking temperature measuring means, the cooking temperature measured by the comparing means is compared with the reference value, and it is determined that the cooking temperature is not appropriate in light of the reference value. If it is, a warning is issued by warning means. Thereby, it is determined that there is a cooking failure. In response to this, by performing additional cooking or the like, it is finally possible to obtain an object to be cooked with no defects.

The following configuration may also be used.
(1) The information recording means records the cooking temperature condition of the object to be cooked corresponding to the identification code, and the identification code reading means combines the cooking temperature condition corresponding to the identification code. It can be read.
It is not necessary to store cooking temperature conditions in the apparatus in advance, and it is suitable for application to an apparatus in which sufficient storage capacity is not ensured.

(2) A first cooking step in which the cooking step cooks the food to a temperature before the end of the predetermined temperature before the final desired temperature, and the food to be cooked in the first cooking step. A second cooking step of performing additional cooking for a predetermined time, and
The cooking temperature condition and the cooking temperature are a cooking temperature condition and a cooking temperature of an object to be cooked in the first cooking step.
A first cooking step of cooking the food to be cooked to a temperature before the end of the predetermined temperature before the final desired temperature, and a second time for performing additional cooking for a predetermined time again on the food to be cooked in the first cooking step. In what goes through a two-step cooking process with a cooking process, the presence or absence of a cooking defect is discriminate | determined after completion | finish of a 1st cooking process.

(3) an additional cooking time setting unit that sets the additional cooking time in the second cooking step as a reference value, an elapsed time detection unit that detects an elapsed time from the start of the second cooking step, and the elapsed time detection unit. Comparing means for comparing the detected elapsed time with the reference value; and notifying means for notifying when the elapsed time reaches the reference value by the comparing means.
The additional cooking time in the second cooking step can be arbitrarily set, and this is notified when the additional cooking time has elapsed since the start of the second cooking step. A 2nd cooking process can be complete | finished correctly and the to-be-cooked thing which does not have a malfunction finally can be obtained more reliably.

  According to the present invention, it is possible to determine whether or not there is a cooking failure before the cooking process is completed, and by appropriately performing the processing, it is possible to prevent a problem in cooking from finally occurring.

The front view of the open door state of the heating cooker which concerns on Embodiment 1 of this invention Front view of handy terminal with core temperature sensor connected Schematic diagram of information recording sheet Block diagram showing the control mechanism of the handy terminal and PC Heating routine flowchart Flow chart of cooking start process Flow chart of cooking end process Schematic process drawing which shows the heat cooking process which concerns on Embodiment 2. Flow chart of cooking end process

<Embodiment 1>
A first embodiment of the present invention will be described with reference to FIGS. In this embodiment, the case where the to-be-cooked object X is cooked in the heating cooker (steam convection oven) 10 is illustrated.
The heating cooker 10 includes a heater, a steam generator, and the like, and as shown in FIG. 1, an object to be cooked X (for example, a hamburger) is placed on the tray 11 and accommodated in a plurality of stages in the cabinet. It has become so.

The cooking device 10 is provided with a handy terminal 20. A core temperature sensor 40 can be connected to the handy terminal 20 as shown in FIG. 2, and the main functions are the start time and end time of cooking, and the measurement of the object X before and after cooking. The temperature is stored as data, and thereafter, as shown in FIG. 4, the data is transferred to a PC (personal computer) 50 and stored as a temperature management history. The PC 50 is provided with a control unit 51, a display unit 52, a storage unit 53, a USB interface 54, and the like.
In addition to the above function, the handy terminal 20 of the present embodiment has a function of determining whether there is a cooking defect of the object X to be cooked.

As shown in FIG. 4, the handy terminal 20 includes a control unit 21, a display unit 30, an input unit 31, a barcode reading unit 32, a built-in clock 33, a temperature measurement unit 34, and a storage unit 35. An audio output unit 36 and a USB interface 37 are provided.
The control unit 21 includes a CPU or the like and functions to control each of the above units based on a stored program.
The display unit 30 includes a liquid crystal display, and displays information corresponding to various operations described later, the temperature of the object X measured by the core temperature sensor 40, and the like.
The input unit 31 can input a corresponding operation signal or the like by selecting information displayed on the display unit 30 and pressing a predetermined key.

The barcode reading unit 32 functions to read the barcode B provided on the information recording sheet 45. As shown in FIG. 3, the information recording sheet 45 is provided with a plurality of barcodes B1, B2, B3... Bn arranged on the sheet 46, for example, in the vicinity of the heating cooker 10. It comes to be equipped. Each barcode B has an identification code corresponding to the type (item) of the item to be cooked X (hamburger, grilled food, etc.), the cooking conditions of the item to be cooked X, specifically the cooking time to, and the item to be cooked The desired temperature after the cooking of the object X (acceptable temperature To) is included as data.
The internal clock 33 can call the time.

The temperature measuring unit 34 is connected to the core temperature sensor 40 described above, and can measure the actual temperature of the cooking object X using the core temperature sensor 40 and output the measured temperature value.
The storage unit 35 stores various data of the barcode B read by the barcode reading unit 32, the time called from the built-in clock 33, the temperature value output from the temperature measurement unit 34, and the like so as to be retrievable. To do.
The audio output unit 36 functions to generate a cooking completion sound and a warning sound when receiving a cooking completion signal and a warning signal to be described later.
The USB interface 37 is connected to the USB interface 54 of the PC 50 and is adapted to transfer data.

In addition, the control unit 21 is provided with a time calculation unit 22, a reference value setting unit 23, and a comparison unit 24 as functional units.
The time calculation unit 22 calculates a scheduled completion time from the time (start time) when the cooking start signal is read by the input unit 31 and the cooking time to stored in the storage unit 35. It functions to output a cooking completion signal when the read time coincides with the scheduled completion time.

The reference value setting unit 23 functions to set the pass temperature To stored in the storage unit 35 as a reference value in the comparison unit 24.
The comparison unit 24 compares the measured temperature Tr after cooking the to-be-cooked object X read by the temperature measurement unit 34 via the core temperature sensor 40 with the above-described reference value (acceptable temperature To). If it is <pass temperature To ”, it is considered that there is a cooking failure and a warning signal is output.

Next, an example of the cooking process will be described with reference to the flowcharts of FIGS. FIG. 5 shows a heat cooking routine, which includes a cooking start process S100 and a cooking end process S110.
Moreover, in this example, the case where the to-be-cooked item X is a hamburger is illustrated.

In the cooking start process S100, as shown in FIG. 6, as a preparatory process, the corresponding barcode B1 on the information recording sheet 45 is read by the barcode reading unit 32 of the handy terminal 20 in step S101. Data of the identification code and cooking conditions (cooking time to, acceptable temperature To) included in B <b> 1 are captured and stored in the storage unit 35.
At the same time, in step S102, the core temperature sensor 40 measures the temperature of the object to be cooked X before cooking, and the measured value is stored in the storage unit 35.

As shown in FIG. 1, the object to be cooked X is accommodated in the heating cooker 10 while being placed on the tray 11. After that, the operation of the heating cooker 10 is started.
At the same time, in the handy terminal 20, a cooking start signal is input from the input unit 31 in step S103. At that time, the time read from the built-in clock 33 is stored in the storage unit 35 as the start time.
Next, in step S104, it is determined whether or not the cooking time to has elapsed. Specifically, the scheduled completion time obtained by adding the cooking time to to the start time is compared with the current time fetched from the built-in clock 33, and a cooking completion signal is output when the current time has passed the scheduled completion time. In S105, the audio output unit 36 receives the signal and a cooking completion sound is emitted.

  When the completion of cooking is notified by the cooking completion sound, the operator stops the operation of the heating cooker 10 and takes out the object to be cooked X from the interior. In addition, using the handy terminal 20, the cooking end process S110 shown in FIG. 7 is executed, including determining whether there is a cooking defect of the cooking object X (pass / fail determination).

First, a determination execution signal for determining whether there is a cooking defect (pass / fail determination) is input from the input unit 31 of the handy terminal 20 ("YES" in step S111). When the determination execution signal is input, in step S112, the passing temperature To of the cooking object X stored in the storage unit 35 is set in the comparison unit 24 as a reference value. At the same time, the acceptable temperature To may be displayed on the display unit 30.
On the other hand, the temperature of the cooked object X after cooking is measured and captured by the core temperature sensor 40 (step S113), and the measured temperature Tr is stored as the post-cooking temperature in the storage unit 35 and displayed on the display unit 30. The At the same time, in step S114, the comparison unit 24 compares the measured temperature Tr with the pass temperature To.

Here, if the measured temperature Tr is equal to or higher than the acceptable temperature To (step S114 is “NO”), the warning sound is not generated as described later, and the user uses the measured temperature Tr displayed on the display unit 30. It can be determined that there is no cooking failure, that is, “pass”, and a cooking end signal is subsequently input by the input unit 31.
When the measurement temperature Tr is equal to or higher than the pass temperature To (step S114 is “NO”), a display corresponding to “pass” may be performed on the display unit 30 or the like.
When the cooking end signal is input (“YES” in step S115), the time (end time) when the cooking end signal is input is stored in the storage unit 35 in step S116, and then the processing is ended. Is done.

  On the other hand, if the measured temperature Tr is lower than the acceptable temperature To in step S114 (“YES” in step S114), a warning sound is emitted in step S117. Accordingly, the user can determine that there is a cooking failure, that is, “fail”. If it does so, a user will accommodate the to-be-cooked object X in the heating cooker 10 again, and will drive again for the predetermined time. The operation time is set according to the difference between the measured temperature Tr displayed on the display unit 30 and the acceptable temperature To.

When the predetermined operation time has elapsed, the cooking device 10 is stopped, the cooking object X is taken out, and the temperature of the cooking object X is measured by the core temperature sensor 40. That is, in step S118, a new measured temperature of the object to be cooked X is captured (“YES” in step S118), and the new measured temperature Tr is stored in the storage unit 35 and displayed on the display unit 30. The previous measurement temperature Tr is overwritten and changed. At the same time, a pass / fail determination is made in step S114. If it is determined again as “fail”, the above operation is repeated.
If “pass” is determined, the above-described termination process is performed in step S115.

  In addition, while performing said heat cooking process, the various data memorize | stored in the memory | storage part 35 of the handy terminal 20, at least the identification code | cord | chord corresponding to the kind (item) of the to-be-cooked object X, the to-be-cooked object before and behind cooking Data relating to the temperature of X and the start time and end time of cooking are transferred to the PC 50 via the USB cable and stored as a temperature management history.

According to the present embodiment, by using the handy terminal 20, it is determined whether there is a cooking failure at the time when scheduled cooking is completed, and a warning sound is emitted when there is a cooking failure. Therefore, by receiving this and performing additional cooking, the to-be-cooked object X finally without a malfunction can be obtained.
In addition, the cooking conditions corresponding to the type (item) of the object to be cooked X are attached to each barcode B provided on the information recording sheet 45, so that the cooking condition data is stored on the handy terminal 20 side. This is suitable for the handy terminal 20 that is not necessary, that is, the storage capacity cannot be sufficiently secured.

<Embodiment 2>
Next, a second embodiment of the present invention will be described with reference to FIGS.
In the second embodiment, the cooking process is different from that in the first embodiment. As shown in FIG. 8, in the case where one cooked object X is cooked, a pre-end temperature (eg, 75 ° C.) that is a predetermined temperature before the final desired temperature (eg, 85 ° C.) of the cooked product X. Cook until it becomes (first cooking process), take out the object to be cooked X, measure the temperature once and confirm it, then put it in the heating cooker 10 again and heat it for a predetermined time (second cooking process), It is supposed to end later.

In the second embodiment, the above-described implementation is performed in that the pass / fail judgment of the temperature of the object to be cooked X at the time when the first cooking process is completed and the control related to the second cooking process is added. This is different from the first embodiment, and the differences will be mainly described below.
The cooking control according to the second embodiment is performed based on the routines shown in FIGS. 6 and 9. Among these steps, the steps from the cooking start process in FIG. 6 to the pass / fail judgment step in the cooking end process in FIG. 9 are the same as those in the first embodiment although the parameters are different. By using the flowchart of FIG. 6 shown in the first embodiment, the description will be simplified or omitted.
On the other hand, in the control relating to the second cooking process, an additional heat time can be set, and when the set time has elapsed after the start of the additional heat, a notification sound for notifying completion of the additional heat is output.

In order to execute the heating cooking routine described above, the cooking conditions of each barcode B provided on the information recording sheet 45 include a desired temperature after cooking in the food to be cooked X (post-cooking temperature), and after cooking. The pre-end temperature (pass temperature To) lower than the temperature by the predetermined temperature, the cooking time to required to reach the pass temperature To, and the additional heat time ta are included as data.
A function for inputting an additional heat start signal is added to the input unit 31 provided in the handy terminal 20.

Although not shown in the figure, the controller 21 is provided with an additional heat time calculation unit. In this additional heat time calculation unit, the time when the additional heat start signal is read by the input unit 31 (additional heat time). Start time) and the additional heat completion time is calculated from the additional heat time ta stored in the storage unit 35, and when the time read from the built-in clock 33 matches the additional heat completion time, the additional heat completion signal Function to output.
The audio output unit 36 has a function of generating a notification sound of completion of additional heat when the additional heat completion signal is received.

Next, an example of heat cooking will be described with reference to the flowcharts of FIGS.
In the cooking start process, as shown in FIG. 6, as a preparation process, the corresponding barcode B1 on the information recording sheet 45 is read by the barcode reading unit 32 and included in the barcode B1 in step S101. Data of the identification code and cooking conditions (cooking time to, acceptable temperature To, additional heat time ta, post-cooking temperature) are captured and stored in the storage unit 35.
At the same time, in step S102, the core temperature sensor 40 measures the temperature of the object to be cooked X before cooking, and the measured value is stored in the storage unit 35.

When the operation of the heating cooker 10 is started after the object to be cooked X is stored, a cooking start signal is input from the input unit 31 and the time read from the built-in clock 33 is the start time in step S103. Is stored in the storage unit 35.
If it is determined that the cooking time to has elapsed after the elapse of time ("YES" in step S104), a cooking completion sound is emitted from the audio output unit 36 in step S105.

When it is informed that cooking up to the pre-end temperature (first heating cooking step) has been completed by the cooking completion sound, the operator stops the operation of the heating cooker 10 and takes out the object to be cooked X from the interior. In addition, the cooking end process shown in FIG. 9 is executed including determining whether the cooking object X has a cooking failure (pass / fail determination).
First, when a determination execution signal for determining whether there is a cooking defect (pass / fail determination) is input and the determination execution signal is input (“YES” in step S111), the determination is performed in step S112 and stored in the storage unit 35. The passing temperature To of the cooking object X being set is set in the comparison unit 24 as a reference value. At the same time, the acceptable temperature To may be displayed on the display unit 30.
On the other hand, the temperature of the object to be cooked X taken out by the core temperature sensor 40 is measured, and the measured temperature Tr is displayed on the display unit 30. At the same time, in step S114, the measured temperature Tr is compared with the acceptable temperature To.

Here, if the measured temperature Tr is equal to or higher than the acceptable temperature To (step S114 is “NO”), the user has no cooking failure, that is, “accepted” because no warning sound is generated as described later. Then, additional heat treatment is performed.
In performing the additional heat treatment, the object to be cooked X is put into the heating cooker 10 and restarted, and an additional heat start signal is input through the input unit 31.

  When the additional heat start signal is input (“YES” in step S121), it is determined in step S122 whether or not the additional heat time ta has elapsed. When the additional heat time ta elapses ("YES" in step S122), an additional heat completion signal is output. In step S123, a notification sound indicating that the additional heat is completed is generated from the audio output unit 36 in response to the signal. .

When the notification sound is emitted, the operator determines that the additional heat treatment (second heat cooking step) has been completed, stops the heating cooker 10, and takes out the food item X to the outside as necessary. At the same time, a cooking end signal is input by the input unit 31.
When the cooking end signal is input (“YES” in step S115), the time when the cooking end signal is input (end time) is stored in the storage unit 35 in step S116, and then the routine ends. Is done.

  On the other hand, if the measured temperature Tr is lower than the acceptable temperature To in step S114 (“YES” in step S114), a warning sound is emitted in step S117. Accordingly, the user can determine that there is a cooking failure, that is, “fail”. If it does so, a user will accommodate the to-be-cooked object X in the heating cooker 10 again, and will drive again for the predetermined time. The operation time is set according to the difference between the measured temperature Tr displayed on the display unit 30 and the acceptable temperature To.

  When the predetermined operation time has elapsed, the cooking device 10 is stopped, the cooking object X is taken out, and the temperature of the cooking object X is measured by the core temperature sensor 40. That is, in step S118, a new measured temperature Tr of the object to be cooked X is taken (“YES” in step S118), and the new measured temperature Tr becomes the previous measured temperature Tr displayed on the display unit 30. On the other hand, it is overwritten and changed. At the same time, a pass / fail determination is made in step S114. If it is determined again as “fail”, the above operation is repeated. If the determination of “pass” is made, an additional heat treatment (second heat cooking step) is performed.

  Similarly, during the above-described cooking process, various data stored in the storage unit 35 of the handy terminal 20, at least an identification code corresponding to the type (item) of the object to be cooked X, the object before and after cooking Data relating to the temperature of the food item X and the start time and end time of the cooking is transferred to the PC 50 via the USB cable and stored as a temperature management history.

According to the second embodiment, by using the handy terminal 20, at the end of the first cooking process, the cooking object X is cooked until it reaches a pre-end temperature that is a predetermined temperature before the final desired temperature. The presence / absence of cooking failure is determined, and a warning sound is emitted when there is cooking failure. Therefore, the acceptance temperature To at the time of a 1st heat cooking process is ensured by receiving this and performing additional heat cooking. By continuously performing the second heat cooking step, it is possible to finally obtain a to-be-cooked object X having no defects.
Moreover, the additional heat time ta in a 2nd heat cooking process can be set arbitrarily, and when the additional heat time ta passes since the 2nd heat cooking process was started, it will alert | report. The second cooking process can be accurately completed, and finally the cooked object X having no defects can be obtained more reliably.

<Other embodiments>
The present invention is not limited to the embodiments described with reference to the above description and drawings. For example, the following embodiments are also included in the technical scope of the present invention.
(1) In the above embodiment, the case where the cooking temperature condition of the cooking object is recorded together with the identification code of the cooking object is illustrated for the barcode serving as the information recording means. May be limited to only the identification code, and the cooking temperature condition may be stored in advance on the handy terminal side.
(2) The information recording means is not limited to the barcode exemplified in the above embodiment, and other means such as an RFID tag may be adopted.
(3) In the above embodiment, the core temperature sensor that measures the internal temperature is exemplified as the temperature sensor that measures the temperature of the object to be cooked. However, a radiation temperature sensor that measures the surface temperature may be applied. A sensor may be selectively applied.

(4) The means for warning when there is a cooking failure is not limited to the voice warning exemplified in the above embodiment, but optical means such as turning on a warning lamp or displaying a warning signal on the display unit. It may be a simple warning means.
(5) The cooking time and additional heat time may be measured by a built-in timer.
(6) Although the case where it applied to steam heat cooking was illustrated in the said embodiment, it can apply similarly also about heat cooking of other forms, such as baking cooking and fried cooking.
(7) Furthermore, the present invention is not limited to cooking by heating, but can be similarly applied to other forms of cooking processes, such as cooling cooking in which the object to be cooked is cooled while temperature controlled.

  DESCRIPTION OF SYMBOLS 10 ... Cooking device 20 ... Handy terminal 21 ... Control part 23 ... Reference value setting part (reference value setting means) 24 ... Comparison part (comparison means) 32 ... Bar code reading part (identification code reading means) 34 ... Temperature measurement part (Cooking temperature measuring means) 36 ... Audio output section (warning means) 40 ... Core temperature sensor (cooking temperature measuring means) B ... Bar code (information recording means) To ... Pass temperature (reference value) Tr ... Measuring temperature (actual Cooking temperature) ta ... Additional heat time (reference value) X ... Cooked food

Claims (2)

A cooking failure determination device for determining a cooking failure in a cooking process of cooking an object to be cooked according to a predetermined cooking mode,
An identification code reading means for reading the identification code from an information recording means for recording an identification code for identifying the object to be cooked;
A reference value setting means for setting the cooking temperature of the the food that corresponds to the identification code read by said identification code reading means as a reference value,
Cooking temperature measuring means for measuring the actual cooking temperature of the cooking object;
Comparing means for comparing the cooking temperature measured by the cooking temperature measuring means with the reference value;
Warning means for warning when the comparison means determines that the cooking temperature is not appropriate in light of the reference value ;
In the cooking step, a first cooking step for cooking the food to be cooked to a temperature before the end of a predetermined temperature before a final desired temperature, and a predetermined new food for the food to be cooked in the first cooking step. A second cooking step for additional cooking time, and
The cooking temperature condition and the cooking temperature are the cooking temperature condition and cooking temperature of the food to be cooked in the first cooking step,
Additional cooking time setting means for setting the additional cooking time in the second cooking step as a reference time;
An elapsed time detecting means for detecting an elapsed time from the start of the second cooking step;
Time comparison means for comparing the elapsed time detected by the elapsed time detection means with the reference time;
Informing means for informing when the elapsed time reaches the reference time by the time comparing means;
The cooking defect discrimination device further comprising: The said information recording means, the cooking temperature of the the food and the corresponding identification code is recorded together, the identification code reading means reads can together with the cooking temperature corresponding to the identification code The cooking failure determination device according to claim 1, wherein:

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