JP6906192B2 - Cooker - Google Patents

Description

The present invention relates to a cooking device that heats a cooking object.

Conventionally, there has been known a heating cooker that captures a cooking object with a camera and controls heating of the cooking object based on an image of the cooking object captured in the photographed image (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2015-68542

However, in the case of the cooking cooker described in Patent Document 1, when the light environment around the cooking cooker changes, the color tone of the image of the cooking object captured in the image taken by the camera changes. For example, when the curtain is opened during cooking and the light of the setting sun enters the kitchen and the light hits the cooking object, the entire photographed image, that is, the image of the cooking object may become reddish (hue changes). Further, for example, when lighting is turned on during cooking, the entire captured image, that is, the image to be cooked may become whitish (saturation is reduced) due to the light of the lighting. Furthermore, even for the same cooking object, if the light environment is different, the color tone of the image of the cooking object in the photographed image will be different. If the hue of the cooking object shown in the photographed image changes or differs due to such a change or difference in the light environment, it may not be possible to properly cook the cooking object based on the image of the cooking object shown in the photographed image. be.

Therefore, the present invention appropriately heats the cooking object without being affected by changes or differences in the light environment in the heating cooker that controls the heating of the cooking object based on the image of the cooking object captured by the camera. The task is to do.

In order to solve the above-mentioned problems, according to one aspect of the present invention,
A main body including a top surface having a container mounting part on which a container containing a cooking object is placed,
A heating unit that heats the container placed on the container mounting unit from below,
A camera that shoots the cooking object and
A marker provided on the main body and photographed by the camera,
The hue of the image of the marker captured in the image captured by the camera is measured, and based on the measurement result, the captured image is color-corrected so that the image of the marker is captured in the actual hue of the marker itself in the captured image. Image processing unit and
A cooking object state estimation unit that estimates the state of the cooking object based on the image of the cooking object that appears in the photographed image color-corrected by the image processing unit.
Provided is a cooking cooker having a heating control unit that controls the heating unit based on the state of the cooking object estimated by the cooking target state estimation unit.

Further, according to another aspect of the present invention.
A container containing the cooking object and
A main body including a top surface including a container mounting portion on which the container is mounted, and
A heating unit that heats the container placed on the container mounting unit from below,
A camera that shoots the cooking object and
A marker provided on the container and photographed by the camera,
The hue of the image of the marker captured in the image captured by the camera is measured, and based on the measurement result, the captured image is color-corrected so that the image of the marker is captured in the actual hue of the marker itself in the captured image. Image processing unit and
A cooking object state estimation unit that estimates the state of the cooking object image based on the image of the cooking object that appears in the photographed image color-corrected by the image processing unit.
Provided is a cooking cooker having a heating control unit that controls the heating unit based on the state of the cooking object estimated by the cooking target state estimation unit.

According to the present invention, in a heating cooker that controls heating of a cooking object based on an image of the cooking object captured by a camera, the heating of the cooking object is appropriately heated without being affected by changes or differences in the light environment. It can be carried out.

Schematic perspective view of the cooking apparatus according to the embodiment of the present invention. Top view of the top plate of the cooker The figure which shows the structure of the cooker schematicly Block diagram showing the control system of the cooker The figure which shows the photographed image of an example of a camera Flow chart showing the flow of geometric correction of captured images Diagram showing a keystone-corrected captured image Diagram showing a size-corrected captured image The figure which shows the photographed image which corrected the position and the rotation. Flow chart showing the flow of color correction of captured images

The cooking cooker according to one aspect of the present invention has a main body including a top surface including a container mounting portion on which a container containing a cooking object is placed, and the container mounted on the container mounting portion from below. The heating unit for heating, the camera for photographing the cooking object, the marker provided on the main body and photographed by the camera, and the color tone of the image of the marker reflected in the image captured by the camera are measured, and the measurement result is obtained. Based on the above, an image processing unit that color-corrects the captured image so that the image of the marker appears in the actual color of the marker itself in the captured image, and cooking that is reflected in the captured image that has been color-corrected by the image processing unit. A cooking target state estimation unit that estimates the state of the cooking target based on the image of the target, a heating control unit that controls the heating unit based on the cooking target state estimated by the cooking target state estimation unit, and the like. Has.

According to one aspect of the present invention, in a heating cooker that controls heating of a cooking object based on an image of the cooking object captured by a camera, heating of the cooking object without being affected by changes or differences in the light environment. Can be done properly.

For example, the shade may be at least one of hue, saturation, and lightness. By using these as the hue parameters, color correction can be appropriately performed.

For example, the marker is provided on the top surface of the main body. When the object to be cooked is a liquid, the image of the object to be cooked, that is, the image of the liquid surface can be appropriately color-corrected under the color correction conditions calculated based on the hue of the image of the marker provided on the horizontal top surface. can.

For example, the marker may be provided on the top surface portion other than the container mounting portion. This prevents the container from being placed on the marker.

For example, there are a plurality of the heating portions, there are a plurality of the markers, and each of the plurality of markers is associated with the plurality of heating portions and is in the vicinity of the container mounting portion facing the corresponding heating portion. Provided, the image processing unit calculates color correction conditions for each of the images of the plurality of markers, and according to each of the calculated color correction conditions, there are a plurality of cooking objects corresponding to the container mounting portion in the captured image. Color correct the area. As a result, the image of the cooking object being heated by each of the plurality of heating units can be color-corrected separately.

For example, there are a plurality of the heating portions, and there are a plurality of the markers, and each of the plurality of markers is provided so as to be located at the center of each of the heating portions when viewed from above the top surface of the main body. As a result, the position of the heating portion can be indicated by the marker, and it can also function as a mark indicating the container placement position.

The cooker of another aspect of the present invention includes a container containing a cooking object, a main body including a top surface including a container mounting portion on which the container is placed, and the above-mentioned mounted on the container mounting portion. A heating unit that heats the container from below, a camera that photographs the cooking object, a marker that is provided on the container and photographed by the camera, and an image of the marker that appears in the image captured by the camera are measured. Based on the measurement results, an image processing unit that color-corrects the photographed image so that the image of the marker appears in the actual color of the marker itself in the photographed image, and a color-corrected image capture by the image processing unit. The cooking target state estimation unit that estimates the state of the image of the cooking target based on the image of the cooking target in the image, and the heating unit that controls the heating unit based on the state of the cooking target estimated by the cooking target state estimation unit. It has a heating control unit and a heating control unit.

According to another aspect of the present invention, in a heating cooker that controls heating of a cooking object based on an image of the cooking object captured by a camera, heating of the cooking object without being affected by changes or differences in the light environment. Can be done properly.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

FIG. 1 is a schematic perspective view of a cooking device according to an embodiment of the present invention. Further, FIG. 2 is a top view of the top plate of the cooking cooker. Further, FIG. 3 is a diagram schematically showing the configuration of a cooking cooker. Furthermore, FIG. 4 is a block diagram showing a control system of the cooking device. In the figure, the X-axis direction indicates the width direction of the cooker, the Y-axis direction indicates the depth direction, and the Z-axis direction indicates the height direction.

As shown in FIG. 1, the heating cooker 10 has a main body 12, and as an upper portion of the main body 12, a top plate 14 on which a container C containing a cooking object T such as a stew is placed is placed. Have.

Further, in the case of the present embodiment, the heating cooker 10 is an induction heating cooker, and as shown in FIGS. 1 and 3, it is mounted on a container mounting portion (a container mounting area described later) on the top plate 14. Heating coils 16A to 16C are arranged below the placed container C, that is, in the main body 12, as a heating portion of the heating cooker 10. The heating coils 16A to 16C induce and heat the container C placed on the top plate 14 from below.

A plurality of touch keys 18A to 18C are provided on the top plate 14 on the front surface 10a side of the heating cooker 10 as operation units for the user to operate each of the heating coils 16A to 16C. For example, the touch key 18A starts or stops the heating of the corresponding heating coil 16A. Moreover, the heating level (for example, 4 steps) is adjusted.

Further, a plurality of output display units 20A to 20C for displaying the output states (heating levels) of the heating coils 16A to 16C are also provided on the top plate 14 on the front surface 10a side of the heating cooker 10.

In addition, in order to set the heating by the heating coils 16A to 16C in detail, the setting unit 22 is provided on the front surface 10a side of the heating cooker 10. The setting unit 22 can be taken in and out of the main body 12, and sets the setting key 22a for setting the heating by the heating coils 16A to 16C in detail, the setting contents, the detailed state of the heating coils 16A to 16C, and the like. A setting display unit 22b for displaying is provided. The setting unit 22 sets the heating temperature, heating time, timer, and the like of the heating coils 16A to 16C.

Further, the cooking cooker 10 is provided with a notification unit 24 such as a speaker that notifies the user on the front surface 10a side of the cooking cooker 10.

Further, the heating cooker 10 has a plurality of temperature sensors 26A to 26C for detecting the temperature of the container C placed on the top plate 14, and a weight for detecting the weight of the container C placed on the top plate 14. It has a sensor 28.

In the case of the present embodiment, the plurality of temperature sensors 26A to 26C are arranged below the top plate 14 and at the center of each of the heating coils 16A to 16C. That is, for example, the temperature sensor 26A detects the temperature on the bottom side of the container C, which is arranged above the heating coil 16A and is induced and heated by the heating coil 16A, via the top plate 14.

In the case of the present embodiment, the weight sensor 28 uses the weight of the object placed on the top plate 14, that is, the weight of the plurality of containers C when there are a plurality of containers C, and the cooking contained in each container C. Detect the sum with the weight of the object.

Further, the cooking cooker 10 has a camera 30 for photographing the cooking target T on the top plate 14 from above.

The camera 30 is, for example, a camera capable of capturing a still image, a moving image, an infrared image, or the like, and captures the entire top surface 14a (that is, the top surface of the main body 12) of the top plate 14 which is the upper portion of the main body 12. The camera 30 is attached to a ceiling or a microwave oven hood (not shown) located above the cooker 10. In the case of this embodiment, the camera 30 is attached to the range hood via a magnet. Therefore, the camera 30 can be freely installed on the main body 12 of the cooking cooker 10 (that is, the degree of freedom of installation is high). As a result, the camera can be mounted at a position preferred by the user without impairing the design of the kitchen.

In the case of the present embodiment, the camera 30 that can be arranged at a position preferred by the user is configured to wirelessly communicate with the control unit 50 of the cooking cooker 10. Therefore, as shown in FIG. 3, the camera 30 is provided with the antenna 32, and the antenna 34 is provided in the main body 12 of the cooking cooker 10. In the case of the present embodiment, the camera 30 and the control unit 50 are connected via the router device 36. That is, the camera 30 and the control unit 50 are wirelessly connected to the local area network 38 centered on the router device 36. Further, the router device 36 is connected to the Internet 40. Further, the router device 36 is connected to the user's mobile terminal 42 so as to be able to communicate wirelessly.

From here on, the operation of the cooking cooker 10, that is, the control performed by the control unit 50 will be described with reference to FIG.

The control unit 50 of the heating cooker 10 is, for example, a processing device such as a CPU, and performs various functions by executing a program stored in the storage unit 60 such as a ROM, RAM, or hard disk (for example). , To function as an image processing unit, which will be described later). As shown in FIG. 4, the control unit 50 is configured to receive signals corresponding to the user's operation on the touch keys 18A to 18C and the setting key 22a of the setting unit 22 from them. The control unit 50 is also configured to receive signals corresponding to the temperatures detected by the temperature sensors 26A to 26C, respectively. The control unit 50 is further configured to receive a signal corresponding to the weight detected by the weight sensor 28. The control unit 50 is configured to receive a captured image (data) captured by the camera 30 from the camera 30.

In addition, the control unit 50 of the heating cooker 10 is configured to control the heating coils 16A to 16C, the output display units 20A to 20C, the setting display unit 22b, and the notification unit 24.

For example, the control unit 50 controls the output of the heating coils 16A to 16C so that the temperature sensors 26A to 26C continue to detect the heating temperature set by the user via the setting key 22a of the setting unit 22. Thereby, for example, when frying, the oil contained in the container C can be maintained at a constant temperature.

Further, for example, when water is contained in the container C (when the user sets the automatic boiling mode via the setting unit 22), the control unit 50 heats when the temperature sensors 26A to 26C detect the boiling temperature. The coils 16A to 16C are stopped, and the user is notified via the notification unit 24 that the boiling point has been completed.

Further, the control unit 50 is configured to perform various controls based on the captured image of the camera 30, specifically, the image of the cooking target T captured in the captured image.

Therefore, the control unit 50 of the cooking cooker 10 uses an image acquisition unit 52 that acquires a captured image from the camera 30, an image processing unit 54 that processes (corrects) the acquired image, and the corrected captured image. A cooking target state estimation unit 56 that estimates the state of the cooking target T based on the image of the cooking target T in the captured container C, and heating as a heating control unit that controls the heating coils 16A to 16C based on the estimation result. It has (functions as) a coil control unit 58.

The image acquisition unit 52 of the control unit 50 of the cooking device 10 captures a photographed image taken by the camera 30, for example, a top plate 14 in which a container C for accommodating a cooking target T during cooking is placed. Get an image (data). In the case of the present embodiment, the camera 30 takes pictures at predetermined time intervals.

FIG. 5 shows an example of a captured image (original image) of the camera 30 acquired by the image acquisition unit 52. As shown in FIG. 5, the image P0 captured by the camera 30 shows an image 14a'of the top surface 14a of the top plate 14. In FIG. 5, the image T'of the cooking target T is shown by cross-hatching.

The image processing unit 54 performs image processing on the captured image P0 of the camera 30 acquired by the image acquisition unit 52. Specifically, the image processing unit 54 estimates the state of the cooking target T with high accuracy in a short time based on the image T'of the cooking target T captured in the image P0 captured by the camera 30 by the cooking target state estimation unit 56. As a preprocessing thereof, the captured image P0 is corrected so that it can be performed. In the case of this embodiment, geometric correction and color correction are performed on the captured image P0. First, the geometric correction will be described with reference to the flowchart shown in FIG.

First, in order to appropriately perform the geometric correction shown in FIG. 6, as shown in FIG. 2, a plurality of markers 44A to 44C provided on the main body 12 of the cooking cooker 10 are used.

Specifically, the markers 44A to 44C are alignment markers photographed by the camera 30 in order to easily identify the image T'of the cooking target T in the captured image, that is, to identify the image T'with high accuracy in a short time. .. As shown in FIG. 2, in the case of the present embodiment, the plurality of markers 44A to 44C are provided on the top surface 14a of the top plate 14 (that is, the top surface of the main body 12). For example, the markers 44A to 44C are marks drawn on the top surface 14a of the top plate 14 or stickers attached to the top surface 14a. In particular, the markers 44A to 44C have a shape and a color that can be recognized with high accuracy (easily identified in the image captured by the camera), and in the case of the present embodiment, they have a regular triangular shape.

Further, although the reason will be described later, the plurality of markers 44A to 44C are associated with the heating coils 16A to 16C. In the case of the present embodiment, one apex of the regular triangular marker faces the heating coil, so that the markers are associated with each other. Further, the plurality of markers 44A to 44C are on the top plate 14 other than the container mounting areas 46A to 46C (the container mounting portion on which the container C heated by the heating coil is mounted) facing the heating coils 16A to 16C. It is provided on the top surface 14a. As a result, the container C is suppressed from being placed on the markers 44A to 44C.

Specifically, the marker 44A is associated with the heating coil 16A and is provided in the vicinity (back side) of the container mounting area 46A facing the heating coil 16A. Further, the marker 44B is associated with the heating coil 16B and is provided in the vicinity (back side) of the container mounting area 46B facing the heating coil 16B. The marker 44C is associated with the heating coil 16C and is provided in the vicinity (front side) of the container mounting area 46C facing the heating coil 16C. The container mounting areas 46A to 46C are defined by substantially annular marks 48A to 48C provided on the top surface 14a of the top plate 14, and are presented to the user.

Therefore, if the images of the markers 44A to 44C can be identified in the captured image of the camera 30, the region of the captured image corresponding to the container mounting areas 46A to 46C, that is, the cooking target T, is based on the position of the identified marker image. The region where the image can exist (cooking target existing regions RA to RC, see FIG. 9) can be specified with high accuracy in a short time.

To explain, as described above, the camera 30 is not in a fixed position with respect to the main body 12 of the cooking cooker 10, and can be freely installed. Therefore, the image of the cooking target T does not always appear at a fixed position in the photographed image. In the absence of the markers 44A to 44C, it is necessary to check the entire captured image in order to identify the image of the cooking target T, so that it takes time to identify the image and a specific error may occur. Further, since the cooking target T is various and does not have a constant shape or color, the specific time of the image and the susceptibility to a specific error differ depending on the cooking target T.

Therefore, the image of the markers 44A to 44C having a certain feature (shape and color) is specified in the photographed image, and the area of the photographed image corresponding to the container mounting areas 46A to 46C is based on the position of the image of the identified marker. (Cooking target existing areas RA to RC) are specified, and an image of the cooking target T is specified from within the cooking target existing areas RA to RC. As a result, the image of the cooking target can be specified with high accuracy in a short time as compared with the case where the entire captured image is confirmed and the image of the cooking target is specified without using the marker.

In the case of the present embodiment, by using such markers 44A to 44C, the image processing unit 54 performs geometric correction on the captured image P0 of the camera 30.

First, as shown in FIG. 6, in step S100, the image processing unit 54 uses image recognition technology to display images 44A'to 44C' of a plurality of markers 44A to 44C in the captured image P0 of the camera 30 shown in FIG. Identify.

In step S110, the image processing unit 54 measures the shapes of the images 44A'to 44C' of the markers 44A to 44C.

Supplementally, as shown in FIG. 1, when the optical axis 30a of the camera 30 is orthogonal to the top surface 14a of the top plate 14, the shapes of the images 44A'to 44C' of the markers 44A to 44C appearing in the captured image P are , Similar to the actual shape of the markers 44A-44C themselves. That is, in the case of the present embodiment, since the actual shape is an equilateral triangle, the shapes of the images 44A'to 44C' should also be equilateral triangles.

However, since the camera 30 can be freely installed on the main body 12 of the cooking cooker 10, the camera 30 is installed in a state where the optical axis 30a is not orthogonal to the top surface 14a of the top plate 14. In some cases. In that case, as shown in FIG. 5, the shape of the image 14'of the top plate 14 is distorted, and the shape of the images 44A'to 44C' of the markers 44A to 44C is also distorted and is not an equilateral triangle.

In step S120 following step S110, the image processing unit 54 geometrically corrects the captured image P0 of the camera 30 based on the shapes of the images 44A'to 44C' of the markers 44A to 44C measured in step S110. Specifically, the image processing unit 54 compares the measured shapes of the images 44A'to 44C'with the actual shapes of the markers 44A to 44C itself, and calculates the correction conditions for the keystone correction based on the comparison result. .. The correction condition is a condition for trapezoidally correcting the shape of the captured image P0 so that the images 44A'to 44C'are captured in a shape similar to the actual shape of the markers 44A to 44C itself. For that purpose, the data of the actual shape of the markers 44A to 44C themselves is stored in the storage unit 60. By performing this keystone correction, as shown in FIG. 7, the captured image P0 is substantially the same as the captured image obtained when the optical axis 30a of the camera 30 is orthogonal to the top surface 14a of the top plate 14. Is corrected to the same captured image P1.

In step S130, the image processing unit 54 measures the size of the images 44A'to 44C' of the markers 44A to 44C in the captured image P1. Then, in the following step S140, the image processing unit 54 corrects the size of the captured image P1 of the camera 30 based on the size measured in step S130. Specifically, the captured image is enlarged or reduced so that the images 44A'to 44C'are captured in the captured image in a predetermined size determined in advance. By this size correction, as shown in FIG. 8, the captured image P1 is substantially the captured image obtained when the distance between the camera 30 and the top surface 14a of the top plate 14 is a predetermined distance. It is corrected to the same photographed image P2.

In step S150, the image processing unit 54 measures the positions and postures of the images 44A'to 44C' of the markers 44A to 44C in the captured image P2. Then, in the following step S160, the image processing unit 54 position-corrects and rotates-corrects the captured image P2 of the camera 30 based on the position and the posture measured in step S150. Specifically, the captured image is position-corrected and rotation-corrected so that the images 44A'to 44C' are captured at predetermined positions and orientations. By these corrections, as shown in FIG. 9, the photographed image P2 is photographed obtained when the camera 30 is arranged in a predetermined position with respect to the main body 12 of the cooking cooker 10 in a predetermined posture. The captured image P3 is corrected to be substantially the same as the image. The predetermined position is, for example, the position of the camera 30 such that the optical axis 30a of the camera 30 passes through the center of the top plate 14. Further, the predetermined posture is, for example, a rotational posture of the camera 30 centered on the optical axis 30a such that the longitudinal direction (X-axis direction) of the top plate 14 coincides with the longitudinal direction of the captured image.

When the position correction and rotation correction in step S160 are completed, the geometric correction of the captured image P0 of the camera 30 by the image processing unit 54 is completed.

By such geometric correction, no matter what position the camera 30 is installed with respect to the main body 12 of the cooking cooker 10, a photographed image taken under substantially the same geometric conditions can be obtained. Can be done. As a result, regardless of the position of the camera 30, the cooking target state estimation unit 56 estimates the state of the cooking target T with substantially constant accuracy based on the image T'of the cooking target T shown in the captured image. Can be done.

Further, as shown in FIG. 9, the images 44A'to 44C' of the markers 44A to 44C are shown in the captured image P3 corrected by the image processing unit 54 at a predetermined position and a predetermined posture. Therefore, although the details will be described later, the cooking target state estimation unit 56 can identify the images 44A'to 44C' of the markers 44A to 44C in the photographed image with high accuracy in a short time.

When the camera 30 has a zoom function, the processes of steps S130 and S140 shown in FIG. 6 can be omitted. Specifically, the images 44A'to 44C'are captured in a predetermined size based on the sizes of the images 44A'to 44C' of the markers 44A to 44C appearing in the first photographed image taken by the installed camera 30. Zoom the camera 30. By maintaining the zoomed state, it is not necessary to perform size correction on the captured images captured thereafter.

When the geometric correction is completed, the image processing unit 54 performs color correction on the geometrically corrected captured image P3. The reason for performing color correction is to remove the influence of the light environment around the cooking device 10 from the photographed image.

Specifically, when the light environment around the cooking device 10 changes, the color tone of the image T'of the cooking target T captured in the image captured by the camera 30 changes. For example, when the curtain is opened during cooking and the light of the setting sun enters the kitchen, the light may cause the entire captured image, that is, the image T'of the cooking target T to become reddish (the hue changes). Further, for example, when a light is turned on during cooking, the image T'of the cooking target T may become whitish (saturation decreases) due to the light of the light. Further, even for the same cooking object, if the light environment around the cooking device 10 is different, the color tone of the image T'of the cooking object T shown in the photographed image is also different.

When the color tone of the cooking object reflected in the captured image changes or differs due to the change or difference in the light environment around the cooking cooker 10, the cooking target state estimation unit 56 determines the image T of the cooking object T reflected in the captured image. There is a possibility that the state of the cooking object T cannot be estimated with high accuracy based on'. As a result, there is a possibility that the heating control for the cooking target T based on the estimation result of the state of the cooking target T cannot be appropriately performed.

Therefore, the image processing unit 54 performs color correction on the geometrically corrected captured image P3. For the color correction, in the case of the present embodiment, the markers 44A to 44C used in the geometric correction are used again. The flow of color correction using the markers 44A to 44C will be described with reference to the flowchart shown in FIG.

As shown in FIG. 10, first, in step S200, the image processing unit 54 uses the image recognition technique to perform the images 44A'of the plurality of markers 44A to 44C in the geometrically corrected photographed image P3 shown in FIG. Identify 44C'.

Next, in step S210, the image processing unit 54 measures the hue of each of the images 44A'to 44C' of the plurality of markers 44A to 44C appearing in the captured image of the camera 30. In the case of this embodiment, hue, saturation, and lightness are measured as parameters indicating the hue. As the hue, at least one of hue, saturation, and lightness may be measured.

Subsequently, in step S220, the image processing unit 54 sets the case of the present embodiment based on the measurement results obtained by measuring the hues of the images 44A'to 44C' of the markers 44A to 44C in step 210. Calculates color correction conditions based on hue, saturation, and lightness. Specifically, the color correction conditions for correcting the captured image P3 so that the images 44A'to 44C'are captured in the actual color of the markers 44A to 44C itself are calculated for each of the images 44A' to 44C'. This is because the images 44A'to 44C' of all the markers 44A to 44C are not equally affected by the light environment. For example, the light of the setting sun may hit only the marker 44A, so that only the image 44A'of the marker 44A is reddish. Assuming such a case, the color correction conditions are calculated for each of the images 44A'to 44C'. Therefore, a plurality of different color correction conditions may be calculated.

In step S230 following step S220, the image processing unit 54 color-corrects the cooking target existing areas RA to RC in the photographed image P3 shown in FIG. 9 according to the color correction conditions calculated in step S220.

These cooking target existing regions RA to RC are regions corresponding to the container mounting areas 46A to 46C as described above and as shown in FIG. 9, that is, the image T'of the cooking target T exists. It is a vulnerable area.

The cooking target existing region RA in the captured image P3 is color-corrected under the color correction conditions calculated for the image 44A'of the corresponding marker 44A. Further, the cooking target existing region RB is color-corrected under the color correction conditions calculated for the image 44B'of the corresponding marker 44B. Then, the cooking target existing region RC is color-corrected under the color correction conditions calculated for the image 44C'of the corresponding marker 44C.

As a result, the image T'of the cooking target T in the containers C placed in the different container mounting areas 46A to 46C is color-corrected under different color correction conditions. As a result, the image T'of the cooking target T in each of the container mounting areas 46A to 46C is appropriately color-corrected.

An example will be described. The light of the setting sun shines on the cooking target T in the container C placed in the container mounting area 46A and the corresponding marker 44A. On the other hand, the other container mounting areas 46B and 46C and the corresponding markers 44B and 44C are not exposed to the light of the setting sun.

The color correction condition for making the image 44A'of the marker 44A a hue when the light of the setting sun is not shining is calculated. Using the color correction condition, the image T'of the cooking target T in the container C placed in the container mounting area 46A is color-corrected. That is, the image T'of the cooking target T is color-corrected to a hue not exposed to the light of the setting sun. On the other hand, this color correction is not applied to the image T'of the cooking target T in the container mounting areas 46B to 46C that are not exposed to the light of the setting sun.

By such color correction, even if the light environment around the cooking cooker 10 changes or is different, it is possible to obtain a photographed image taken under substantially the same light environment. As a result, the cooking target state estimation unit 56 estimates the state of the cooking target T with substantially constant accuracy based on the image T'of the cooking target T shown in the photographed image regardless of changes or differences in the light environment. can do.

The cooking target state estimation unit 56 identifies the image T'of the cooking target T in the captured image based on the positions of the images 44A'to 44C' of the markers 44A to 44C appearing in the captured image. In the case of the present embodiment, the image T'of the cooking target T is specified in the captured image geometrically corrected and color-corrected by the image processing unit 54.

Specifically, as shown in FIG. 9, the cooking target state estimation unit 56 first identifies the images 44A'to 44C' of the markers 44A to 44C appearing in the captured image of the camera 30. Next, based on the positions of the identified images 44A'to 44C', the cooking target existing areas RA to RC corresponding to the container mounting areas 46A to 46C on the top surface 14a of the top plate 14 in the photographed image are specified. Then, the image T'of the cooking target T is specified from within the cooking target existing regions RA to RC. As a result, it is possible to specify the image T'of the cooking target T with high accuracy in a short time as compared with the case of confirming the entire captured image and specifying the image T'of the cooking target T.

For that purpose, it is necessary to know the positional relationship between the markers 44A to 44C and the container mounting areas 46A to 46C (cooking target existing areas RA to RC). Cooking showing the positional relationship between the marker and the container mounting area in order to identify the cooking target existing areas RA to RC corresponding to the container mounting areas 46A to 46C based on the positions of the images of the markers 44A to 44C. The layout data of the vessel is used. This layout data is stored in the storage unit 60.

When the image T'of the cooking target T is specified in the captured image, the cooking target state estimation unit 56 extracts the identified image T'of the cooking target T from the captured image. For example, the extracted image T'is stored in the storage unit 60 as image data.

Based on the extracted image T'of the cooking target T, the cooking target state estimation unit 56 estimates the state of the cooking target T. For example, a change in the image T'of the cooking target T is detected based on a plurality of images T'of the cooking target T extracted from a plurality of consecutive captured images, and the state of the cooking target T is estimated based on the change. do. For example, when the cooking target T is a liquid and the change in the image of the liquid level is large, it is estimated that the cooking target T is in a boiling state. Further, for example, when the cooking target T is a grilled product such as meat, it is estimated that the cooking target T is baked when the color change of the image of the cooking target is almost eliminated.

The cooking target state estimation unit 56 may estimate the state of the cooking target T in consideration of the detected temperature of the temperature sensors 26A to 26C and the detected weight of the weight sensor 28. For example, when the cooking target T is a liquid, the change in the image of the liquid level is large, and the detected weight of the weight sensor 28 begins to decrease, the cooking target state estimation unit 56 evaporates the cooking target T. Presumed to be.

The heating coil control unit 58 controls the outputs of the heating coils 16A to 16C based on the state of the cooking target T estimated by the cooking target state estimation unit 56. For example, when the cooking target state estimation unit 56 estimates that the cooking target T is evaporating, the heating coil control unit 58 lowers the output level of the heating coil or stops the heating coil.

As described above, according to the present embodiment as described above, in the heating cooker 10 that controls the heating of the cooking target T based on the image T'of the cooking target T captured in the image captured by the camera 30, changes in the light environment and the like. The cooking target T can be appropriately heated without being affected by the difference.

Although the present invention has been described above with reference to the above-described embodiments, the present invention is not limited to the above-described embodiments.

For example, in the case of the above-described embodiment, as shown in FIG. 1, the cooking cooker 10 has one camera 30, but the cooking cooker according to the embodiment of the present invention is not limited to one camera. .. For example, the camera may be arranged above each of the plurality of heating coils.

Further, in the case of the above-described embodiment, as shown in FIG. 3, the camera 30 and the control unit 50 of the cooking cooker 10 are wirelessly connected via the local area network 38, but the present invention is not limited to this. At least one of the camera 30 and the control unit 50 may be wiredly connected to the local area network 38. Further, the camera 30 may be directly connected wirelessly or by wire to the control unit 50 of the cooking cooker 10. Further, the captured image of the camera 30 may be transmitted to the mobile terminal 42, or may be transmitted to the outside via the Internet 40. As a result, the user can confirm the captured image actually captured by the camera 30.

Further, in the case of the above-described embodiment, as shown in FIG. 1, the heating cooker 10 includes three heating coils 16A to 16C, but the heating coil of the heating cooker 10 according to the embodiment of the present invention. The number is not limited to this. The number of heating coils may be one, or three or more.

Furthermore, in the case of the above-described embodiment, as shown in FIG. 2, the markers 44A to 44C are marks or seals drawn on the top surface 14a of the top plate 14. However, embodiments of the present invention are not limited thereto. For example, the marker may be a light emitting body that emits light, such as an LED. However, in order to distinguish it from natural light, it is preferable to emit light such as red or blue instead of white light.

In addition, in the case of the above-described embodiment, the markers 44A to 44C are provided on the top surface 14a of the top plate 14, but the embodiment of the present invention is not limited to this. The markers 44A to 44C may be located in the main body of the cooking cooker, that is, in the shooting range of the camera. However, the marker is preferably provided on the top surface of the top plate in order to more appropriately perform color correction of the photographed image, that is, the image to be cooked. In most cases, the cooker is installed with the top plate horizontal. When the object to be cooked is a liquid, the liquid level is also horizontal. Therefore, since both the marker and the liquid level are horizontal, they are affected to the same extent by the light environment. Therefore, in order to color-correct the image of the horizontal liquid surface, the image to be cooked is color-corrected under the color correction conditions calculated based on the color tone of the image of the marker provided on the top surface of the horizontal top plate. It is preferable to do so.

In addition, in the case of the above-described embodiment, as shown in FIG. 2, the markers 44A to 44C are on the top surface 14a of the top plate 14 other than the container mounting areas 46A to 46C facing the heating coils 16A to 16C. It is provided in the part. However, the embodiment of the present invention is not limited to this. The marker may be provided so as to be located at the center of each of the heating coils when viewed from above the top plate. Thereby, the marker can indicate the position of the heating coil, that is, can also function as a mark indicating the placement position of the container heated by the heating coil.

Furthermore, in the case of the above-described embodiment, the markers 44A to 44C are for facilitating the identification of the image T'of the cooking target T in the captured image of the camera 30, but the geometric correction of the captured image. It is also used for color correction. However, the embodiments of the present invention are not limited to this. For example, a marker dedicated to color correction, which is used only for color correction, may be provided on the main body of the cooking cooker, for example, the top surface of the top plate. This makes it possible to use a marker whose hue changes significantly depending on a slight difference in the light environment, for example, a marker that reflects light.

Furthermore, in the case of the above-described embodiment, the markers 44A to 44C are marks or affixed stickers drawn on the top surface 14a of the top plate 14, but the embodiment of the present invention is not limited to this. .. The marker may be present on the main body of the cooking cooker and in the shooting range of the camera. Therefore, the marker may be all or part of the components in the body of the cooker. For example, at least one of the touch keys 18A to 18C and the display units 20A to 20C shown in FIG. 2 may be used as markers. Further, for example, the entire top surface 14a of the top plate 14 may be used as a marker. That is, the marker may be present on the main body of the cooking cooker, at a fixed position with respect to the container mounting area (heating portion), and the image can be identified in the captured image. In this case, it is not necessary to draw a marker or attach a marker sticker, and it is possible to suppress deterioration of the design of the cooking cooker.

Furthermore, in the case of the above-described embodiment, the markers 44A to 44C are provided on the main body 12 of the cooking cooker 10, specifically, the top surface 14a of the top plate 14. However, the embodiments of the present invention are not limited to this. If it is used only for color correction of the captured image, the marker for color correction may be provided in the container in which the cooking object is housed. As a result, a marker for color correction can be provided near the cooking target, and the image of the cooking target can be color-corrected more appropriately.

Furthermore, in the case of the above-described embodiment, the heating cooker is an induction heating cooker that induces and heats the container by using a heating coil, but the embodiment of the present invention is not limited to this. For example, the cooking cooker according to the embodiment of the present invention may be a gas cooker. In the case of a gas cooker, the container is placed on the trivet as a container mounting part provided on the top surface of the main body, and is heated by a gas burner as a heating part from below.

The present invention is not limited to the induction heating cooker, and is applicable to any heating cooker that heats a container containing a cooking object.

10 Heating cooker 12 Main body 14 Top plate 16A Heating part (heating coil)
16B heating part (heating coil)
16C heating part (heating coil)
30 Camera 44A Marker 44B Marker 44C Marker C Container T Cooking target

Claims (3)

A main body including a top surface having a container mounting part on which a container containing a cooking object is placed,
A heating unit that heats the container placed on the container mounting unit from below,
A camera that shoots the cooking object and
A marker provided on the main body and photographed by the camera,
The hue of the image of the marker captured in the image captured by the camera is measured, and based on the measurement result, the captured image is color-corrected so that the image of the marker is captured in the actual hue of the marker itself in the captured image. Image processing unit and
A cooking object state estimation unit that estimates the state of the cooking object based on the image of the cooking object that appears in the photographed image color-corrected by the image processing unit.
Based on the state of the cooking object estimated by the cooking target state estimation unit, it has a, a heating control section for controlling the heating unit,
A heating cooker provided on the top surface of the main body so that the marker is located at the center of the heating portion when viewed from above the top surface of the main body.
The cooker according to claim 1, wherein the hue is at least one of hue, saturation, and lightness.
There are multiple heating parts,
There are multiple markers
The heating cooker according to claim 1 or 2 , wherein each of the plurality of markers is provided so as to be located at the center of each of the heating portions when viewed from above the top surface of the main body.

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