JP6938748B1 - Cooking management methods, systems, programs, recording media, and cooking equipment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the evaluation accuracy of a cooking state of a food to be cooked by observing the surface temperature and shape retention of the food to be cooked during or after heating and estimating the internal temperature. The present disclosure is a cooking management method using a computer (management server 12), in which an airflow blowing unit (6) blows an airflow (22) into an object (F) to be cooked during or after heating is interrupted. The step of spraying the food, the step of measuring the surface temperature (Ts) of the food to be cooked at least before and after the air flow is blown by the temperature measuring unit (8), and the dent measuring unit (10). The step of measuring the depression (24) generated in the object to be cooked by the blowing of the air flow, and the computer evaluate the cooking state of the object to be cooked using both the surface temperature and the transition information of the depression. Includes steps to do. [Selection diagram] Fig. 1

Description

The present invention relates to a technique for managing the cooking state of an object to be cooked and a cooking device, such as yakitori during or after cooking.

In terms of health and hygiene, temperature control of the object to be cooked is indispensable, and a core thermometer or the like is used as a means for detecting the internal temperature thereof. The core temperature gauge measures the core temperature by inserting the temperature detection unit into the object to be cooked.
Regarding the temperature detection of a food to be cooked, it is known that a temperature sensor and a distance sensor are provided to detect the internal temperature of the food using the surface temperature, the distance and the elapsed time (for example, Patent Document 1).
Regarding temperature control, it is known that the surface temperature of the fired product is measured at the inlet and outlet of the firer, and one of the factors related to the firer temperature is adjusted so that the temperature difference between the two surfaces is within the predetermined temperature range. (For example, Patent Document 2).

Japanese Unexamined Patent Publication No. 2010-508943 Japanese Unexamined Patent Publication No. 2003-329374

The temperature detection according to Patent Document 1 requires a distance sensor in addition to the temperature sensor, and the management technique according to Patent Document 2 is merely temperature detection of the object to be fired to be processed by the calciner.
By the way, in public facilities such as schools and hospitals, facilities that provide food, etc., HACCP (Hazard Analysis and Critical Control Point: Hazard Analysis and Critical Control Point) is used as a hygiene management method to prevent the onset of food poisoning and foreign matter contamination in the cooking process. Important control points) are widespread. This HACCP obliges to perform strict process control in each process of food manufacturing, measure the temperature of the food to be cooked, and record the measurement information. It is desirable that such hygiene management efforts be extended to restaurants and the like.

The food to be cooked at restaurants includes a variety of foods such as hamburger steak, meatballs, dumplings and other crushed meat, and yakitori using shredded meat. In the case of a food to be cooked, in which germs may adhere to the inside during pre-cooking processing, it is necessary to heat not only the surface portion that is easily heated by cooking by heating but also the inside to the extent that the inside is sufficiently sterilized.
However, in a food to be cooked such as yakitori by a cooking method by direct flame heating, there may be a case where the inside is not sufficiently heated even if the surface temperature is raised.
Operations such as inserting a thermometer into an object to be cooked, such as cooked meat, impair the quality of the cooked product, and if the surface temperature has risen but the internal temperature has not risen to the temperature at which it is sterilized, There is a problem that the heat sterilization of the object to be cooked becomes insufficient.

In the method of observing the decrease in the surface temperature of the heated object to estimate the central temperature of the object to be cooked and determining the degree of baking, it is indispensable to catch the decrease in the temperature of the object to be cooked. There is a problem of reducing the cooking efficiency of the object to be cooked.
It is known that if the meat to be cooked is, for example, meat such as yakitori, the hardness (hardness) and shape retention are increased as compared with raw meat after heating, and these depend on the cooking state. Shape retention is the property of maintaining the shape of the object to be cooked. This shape retention is enhanced with hardness because water and oils and fats flow out and shrink due to heating.
Since the cooking state cannot be evaluated only by the heating temperature, the cook confirms the heat passage through the cooked object by pressing or picking the heated cooked object based on the above characteristics of the cooked object. .. Since the human body comes into contact with the object to be cooked in such a treatment, there is a risk of deteriorating the object to be cooked, such as adhesion of bacteria. In addition, in order to ensure safety and security in terms of hygiene management, it increases the burden on the cook to determine the heating status of the object to be cooked based on his experience and intuition.

The inventor has found that if the surface temperature and shape retention of the object to be cooked during or immediately after heating are observed without contact with the human body, deterioration due to contact can be avoided and the cooking state of the object to be cooked F can be evaluated. Got
Therefore, an object of the present invention is to observe the surface temperature and shape retention of the object to be cooked during or after heating and estimate the internal temperature in view of the above problems and the above findings to determine the cooking state of the object to be cooked. The purpose is to improve the evaluation accuracy.

In order to achieve the above object, according to one aspect of the cooking management method of the present invention, in the cooking management method using a computer, the airflow blowing unit blows airflow to the object to be cooked during or after heating is interrupted. The step of blowing, the step of measuring the surface temperature of the object to be cooked at least before and after the spraying of the air flow, and the step of measuring the depression, the step of measuring the surface of the object to be cooked by blowing the air flow. In the process of measuring the dents generated in the dent, the computer estimates the internal temperature of the object to be cooked from the transition information of the surface temperature, and estimates the internal temperature of the object to be cooked from the transition information of the dents. If either or both of these internal temperatures are equal to or higher than the threshold value, the step of determining that the heating is good is included .
In the cooking method of managing this further, information presentation unit, the together with identification information of the food may comprise the step of presenting one of at least the surface temperature transition information and the recesses transition information of.

In this cooking control method, further the air flow blowing unit, during and after heating interrupted or heating, said a step blowing airflow to the comparison the foods with the food and the same or similar attributes, the temperature measuring unit but after spraying before and spraying at least the air flow, the step of measuring the surface temperature of said comparison the food, the recess measurement unit, a recess in blowing the air flow generated in said comparison the food The measuring process and the computer associate both the surface temperature of the comparative cooked object and the transition information of the depression of the comparative cooked food with the internal temperature of the comparative cooked food, and store the reference information as reference information in the reference information storage unit. Including the step of storing , the computer estimates the internal temperature of the food to be cooked by comparing the transition information of the surface temperature with the reference information stored in the reference information storage unit, and at the same time, The internal temperature of the object to be cooked may be estimated by comparing the transition information with the reference information.

In order to achieve the above object, according to one aspect of the cooking management system of the present invention, an airflow blowing portion that blows an airflow onto the object to be cooked, and at least before and after the blowing of the airflow, the object to be cooked. The temperature measuring unit that measures the surface temperature, the dent measuring unit that measures the dent generated in the object to be cooked by blowing the air flow, and the cooking object by comparing the transition information of the surface temperature with the reference information. The internal temperature of the object to be cooked is estimated by comparing the transition information of the depression with the reference information, and if either or both of these internal temperatures are equal to or higher than the threshold value, the heating is good. It is provided with a processing unit that determines that .
In this cooking control system, further comprising an information presentation unit, together with the identification information of said the food on the information presentation unit may thereby presenting one of at least the surface temperature transition information and the recesses transition information of ..

In order to achieve the above object, according to one aspect of the program of the present invention, a program realized by a computer, which has a function of instructing an object to be cooked during or after heating to blow an air flow, and at least the above. The function of acquiring the measurement information of the surface temperature of the object to be cooked before and after the blowing of the airflow, the function of acquiring the measurement information of the dent generated in the object to be cooked by the blowing of the airflow, and the above. The internal temperature of the object to be cooked is estimated from the transition information of the surface temperature, and the internal temperature of the object to be cooked is estimated from the transition information of the depression. The computer is made to perform a function of determining that the heating is good .
In this program, and together with the identification information of said the food to the information presentation unit may then perform the function of presenting one of at least the surface temperature transition information and the recesses transition information of the computer.

In this program, the function of instructing the comparative cooked food having the same or similar attributes as the cooked food during or after the heating is interrupted, and at least before and after the cooked food is blown. After that, the function of acquiring the measurement information of the surface temperature of the comparative cooked object, the function of acquiring the measurement information of the dent generated in the comparative cooked object by the blowing of the air flow, and the surface of the comparative cooked object. A function of associating both the temperature and the transition information of the depression of the comparative cooked object with the internal temperature of the comparative cooked object and storing them in the reference information storage unit as reference information, and the transition information of the surface temperature and the reference information storage. The internal temperature of the object to be cooked is estimated by comparing with the reference information stored in the unit, and the internal temperature of the object to be cooked is estimated by comparing the transition information of the depression with the reference information. If either or both of these internal temperatures are equal to or higher than the threshold value, the computer may be made to perform a function of determining that heating is good.
In order to achieve the above object, according to one aspect of the recording medium of the present invention, it is a recording medium in which the program is stored.

In order to achieve the above object, according to one aspect of the cooking apparatus of the present invention, an air flow blowing portion that blows an air flow onto the object to be cooked, and at least the surface of the object to be cooked before and after the air flow is blown. The temperature measuring unit that measures the temperature, the dent measuring unit that measures the dent generated in the object to be cooked by blowing the air flow, and the surface temperature transition information and the reference information are compared with each other to compare the cooking object. The internal temperature is estimated, and the internal temperature of the object to be cooked is estimated by comparing the transition information of the depression with the reference information. It is provided with a processing unit for determining .
In this cooking appliance, further comprising an information presentation unit, together with the identification information of said the food on the information presentation unit may thereby presenting one of at least the surface temperature transition information and the recesses transition information of.

According to the present invention, any of the following effects can be obtained.
(1) Airflow is blown to the object to be cooked during or after heating, and the internal temperature of the object to be cooked is estimated using both the surface temperature and the transition information of the dent obtained from the object to be cooked after the blowing of the airflow is completed. Therefore, the evaluation accuracy of the cooking state can be improved.
(2) Since the cooking state can be evaluated without bringing the human body into contact with the object to be cooked, deterioration of the object to be cooked due to contact during or after heating can be prevented.
(3) It is possible to speed up the evaluation of the cooking state of the cooked food during or after heating, and it is possible to prevent the cooked food from being burnt by referring to the evaluation of the cooked food during cooking. It is possible to improve safety and security and reduce the burden on the cook.

It is a flowchart which shows the cooking management process which concerns on 1st Embodiment. It is a figure which shows the cooking management system which concerns on 1st Embodiment. It is a figure which shows the blowing of an air flow and the formation of a depression. It is a figure which shows the transition of the blowing time of an air flow, and the surface temperature of an object to be cooked. It is a figure which shows the depression of the object to be cooked, the time transition and the distance measurement. It is a figure which shows the transition of the depression of the object to be cooked. It is a figure which shows the cooking management database. It is a flowchart which shows the reference information generation process. It is a figure which shows the measurement of the internal temperature of a comparative cooked object. It is a figure which shows the reference information database. A is a diagram showing the evaluation of the food to be cooked using the transition information of the surface temperature, and B is a diagram showing the evaluation of the food to be cooked using the transition information of the depression. It is a figure which shows the cooking management system which concerns on 2nd Embodiment. It is a figure which shows the functional part of a cooking management system. It is a figure which shows the hardware of the cooking management system. A is a diagram showing cooking, and B is a diagram showing blowing of an air flow to an object to be cooked. A is a diagram showing temperature measurement, and B is a diagram showing dent measurement. It is a figure which shows the reheating of an object to be cooked. It is a figure which shows the presentation of the cooking information of the object to be cooked. It is a figure which shows the cooking equipment which concerns on one Example.

[First Embodiment]
FIG. 1 shows a cooking management process according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such a process. In this cooking management process, S indicates a unit of processing, and the number indicates an example of the order.
In this cooking management process, acquisition of food to be cooked information (S101), heating of food to be cooked F (S102), determination of measurement time (S103), blowing of airflow 22 for a certain period of time (S104), and blowing of airflow Judgment of time (S105), measurement of surface temperature Ts (S106), measurement of dent 24 (S107), acquisition of transition information of surface temperature Ts and dent 24 (S108), estimation of internal temperature Ti (S109), cooking state Evaluation (S110), determination of heating state (S111), presentation of information (S112), provision of cooked food (S113), presentation of information (S114), determination of reheating (S115), determination of completion of reheating (S115) S116) and the like are included. As an example of these processing entities, the functional parts of the cooking management system 2 (FIG. 2) such as the management server 12 are appropriately cited.

Acquisition of cooked food information (S101): The management server 12 acquires cooked food information of cooked food F as an evaluation target for evaluating the cooking state, and records the cooked food information in the cooking management database (DB) 26 (FIG. 7). Store. This cooking object information includes various management information related to cooking such as attribute information of the cooking object F and heating time. The cooked food F is a cooked food provided by heating, for example, meat.
Heating of the object to be cooked (S102): The object to be cooked F is heated by a heating unit 4 provided with a heat source such as a combustion heat source or an electric heat source.
Determination of measurement time (S103): The management server 12 monitors the heating time of the object to be cooked F during heating, and determines the end time of the heating time, that is, the arrival of the measurement time of the object to be cooked F.

Spraying the airflow 22 for a certain period of time (S104): The object F to be cooked during or after heating is kept away from the heating unit 4, and the airflow 22 is blown to the measurement point set on the surface of the object F to be cooked. The blowing time ta of the airflow 22 is a preset constant time. The airflow 22 is, for example, compressed air at room temperature, and the cross section of the airflow may be circular with a diameter of several millimeters. A depression 24 is formed on the surface of the object F to be cooked by blowing the airflow 22. The size and depth of the recess 24 depend on the hardness of the surface portion representing the cooking state of the object F to be cooked after heating.

Airflow 22 blowing time ta determination (S105): The management server 12 determines whether the airflow 22 blowing time has arrived.
Measurement of surface temperature Ts (S106): When the blowing time ta of the airflow 22 is completed, the surface temperature Ts of the object to be cooked F is measured.
Measurement of dent 24 (S107): The dent 24 is measured at the same time as the surface temperature Ts is measured.
Acquisition of transition information of surface temperature Ts and depression 24 (S108): The management server 12 acquires transition information of surface temperature Ts from the measured value of surface temperature Ts, and acquires transition information of the depression 24. The transition information of the surface temperature Ts represents the slope of the surface temperature Ts from the time series information of the plurality of surface temperature Ts. The transition information of the dent 24 is information representing the temporal displacement of the dent 24 based on the distance measurement.

Estimating the internal temperature Ti (S109): The management server 12 estimates the internal temperature Tis of the object to be cooked F from the transition information of the surface temperature Ts, and estimates the internal temperature Tid of the object to be cooked F from the transition information of the recess 24. do. For this estimation, the relationship between the transition of the surface temperature Ts and the internal temperature Ti of the comparative cooked food Fr and the transition of the depression 24 and the internal temperature Ti in the reference information DB 42 (FIG. 10) is used.
Evaluation of cooking state (S110): The management server 12 evaluates the cooking state of the object to be cooked F from the comparison result with the reference information Dref. That is, the cooking state of the object to be cooked F is evaluated based on either one or both of the transition information of the surface temperature Ts and the transition information of the depression 24.
Determining the heated state (S111): The cooking state of the object to be cooked F is determined by, for example, the heated state of the object to be cooked F. That is, it is determined whether or not the heated state of the object F to be cooked is good.

Information presentation (S112): If the heating state of the object F to be cooked is good, the management server 12 generates presentation information representing the determination result and presents it to the information presentation unit 14.
Provision of cooked food (S113): If the cooked food F is well heated, the cooked food F is served as a cooked food.
Information presentation (S114): If the heating state of the object F to be cooked is poor, the management server 12 generates presentation information representing the determination result and presents it to the information presentation unit 14.
Determining reheating (S115): In the case of poor heating, the management server 12 determines reheating for the object F to be cooked, generates reheating instruction information, and presents it to the information presenting unit 14.
Determining the end of reheating (S116): The management server 12 monitors the reheating of the object F instructed to reheat, and when the reheating is completed, the object F to be reheated is provided as a cooked product (S116). S113).

<Estimation of internal temperature Ti of the object to be cooked F and evaluation of cooking state>
For the internal temperature Ti of the object to be cooked F, the relationship between the transition of the surface temperature Ts, the transition of the depression 24, and the internal temperature Ti, which are the observation results of the comparative cooked matter Fr having the same or similar attributes as the object to be cooked F, is used. In this case, if the internal temperature Tis estimated from the transition of the surface temperature Ts of the object F to be cooked and the internal temperature Tid estimated from the transition of the depression 24 do not match, the following processing can be performed. A temperature threshold value Tith is set for the internal temperature Tis and the internal temperature Tid, and if either one is equal to or higher than the temperature threshold value Tith, it is judged that the heating is good, and if both are equal to or higher than the temperature threshold value Tight, it is judged that the heating is good. Should be used. In any case, the evaluation accuracy of the cooking state of the object F to be cooked is improved.

<Selection of transition of surface temperature Ts or depression 24 depending on the object to be cooked F>
The object to be cooked F includes an object to be cooked F having high shape retention. Therefore, in the evaluation of the cooking state of the object to be cooked F, it is possible to select either the surface temperature Ts or the transition of the depression 24 according to the object to be cooked F.

<Presentation of information>
The management server 12 includes the identification information of the object to be cooked F, the transition information of the surface temperature Ts of the object to be cooked F, the transition information of the dent 24, or both, and the evaluation result is the evaluation information of good heating or poor heating. , Alert information indicating poor heating, presentation information such as reheating instruction information, and the like are generated and presented to the information presentation unit 14 (FIG. 2).
In addition to the evaluation method based on the transition information described above, the internal temperature Ti estimated from the transition information may be used for estimating the cooking state.

<Cooking management system 2>
FIG. 2 shows the cooking management system 2 according to the first embodiment. The configuration shown in FIG. 2 is an example, and the present invention is not limited to such a configuration.
The cooking management system 2 heats the object F to be cooked, blows an air flow 22 onto the object F to be cooked during or after heating, and obtains transition information of the surface temperature Ts and the depression 24, and is in a cooking state. To manage. This cooking management includes information processing such as a reference information generation process in addition to the cooking management process described above.
The cooking management system 2 includes a heating unit 4, an airflow blowing unit 6, a temperature measuring unit 8, a recess measuring unit 10, a management server 12, an information presenting unit 14, an information input unit 16, and a measuring area 18.

The object F to be cooked is carried into the heating unit 4 and heated. The heating unit 4 includes, for example, a heat source such as a gas cooker or an electric heater controlled by the management server 12.
The object F to be cooked is moved to the measurement area 18 after the heating time has elapsed.
Under the control of the management server 12, the airflow blowing unit 6 blows the airflow 22 onto the measurement point 20 set on a part of the surface of the object F to be cooked separated from the heating unit 4, and a part of the surface of the object F to be cooked. A depression 24 is formed in the space.
After blowing the air flow 22, the temperature measuring unit 8 continuously or discontinuously measures the surface temperature Ts of the object F to be cooked under the control of the management server 12. The management server 12 acquires transition information of the surface temperature Ts from the measurement result of the temperature measuring unit 8.
Under the control of the management server 12, the depression measuring unit 10 measures the distance d from the reference point dref to the depression 24 in a non-contact manner at a predetermined time interval or continuous time. The management server 12 acquires the transition information of the dent 24 from the measurement result of the dent measurement unit 10.

The management server 12 is a computer that controls each functional unit and has a communication function. It controls the heat source of the heating unit 4, temperature measurement control, airflow control, dent measurement, database generation, presentation information generation, and the like. Executes information processing.
The information presenting unit 14 presents information such as measured temperature information, the cooking state of the object F to be cooked, and its evaluation information under the control of the management server 12.
The information input unit 16 is controlled by the management server 12 and is used for inputting information necessary for processing such as measurement temperature information, cooking state of the object F to be cooked, and determination information thereof. An input device such as a touch sensor may be used for the information input unit 16.

<Blowing airflow 22>
FIG. 3A shows the blowing of the airflow 22 onto the object F to be cooked.
During or after heating, the object to be cooked F is separated from the heating unit 4 to stop heating the object to be cooked F, and a measurement point 20 is set at the object to be cooked F. The airflow 22 is blown to the measurement point 20. The air flow 22 may be, for example, compressed air at room temperature.

<Formation of depression 24>
FIG. 3B shows the formation of the depression 24 by blowing the airflow 22.
When the airflow 22 is concentrated and sprayed on the measurement point 20 of the object F to be cooked, the pressure P of the airflow 22 is received, and the pressure P from the airflow 22 and the flow in the injection direction of the airflow 22 cause the surface of the object F to be cooked. For example, a recess 24 forming a paraboloid surface is formed around the measurement point 20.
The recess 24 is a deformed portion in which a part (skin portion) of the object F to be cooked (skin portion) is retracted in the thickness direction without causing destruction (cracks, scratches, etc.) on the skin surface of the object F to be cooked. In order to form such a depression 24, it is necessary to set the blowing speed and the pressure P of the air flow 22 according to the strength of the skin surface of the object F to be cooked. That is, it is necessary that the formed recess 24 changes in the return direction after the blowing of the airflow 22 is stopped.
As described above, the recess 24 is formed by the airflow 22 that overcomes the shape retention of the object F to be cooked. The opening diameter and depth of the recess 24 depend on the shape retention including the hardness of the air flow 22 and the object F to be cooked. If the pressure P of the air flow 22 is constant, the recess 24 exhibits a form depending on the cooking state of the object F to be cooked.

<Blowing of airflow 22 and transition of surface temperature Ts of the object to be cooked F>
FIG. 4A shows the blowing time ta of the airflow 22 with respect to the object F to be cooked.
The airflow 22 is blown onto the object F to be cooked during or after heating is interrupted. The blowing time ta of the airflow 22 is a constant time from the time point t0 to the time point t1. The object F to be cooked is cooled by blowing the air flow 22. P indicates the pressure of the airflow 22 acting on the object F to be cooked.

FIG. 4B shows the transition of the surface temperature Ts of the object to be cooked F before or after the airflow 22 is blown, with the time t on the horizontal axis and the surface temperature Ts of the object to be cooked F on the vertical axis. There is.
The time point t0 is the time when the heating of the object F to be cooked ends, the time when the heating is interrupted, or the time when the airflow 22 starts to be blown.
The time point t1 is the time point at which the blowing of the airflow 22 ends.
The time point t2 is the time point at which the time Δt12 (= spraying time ta) has elapsed from the end time point. In this case, the time point t2 of the measurement and the end time point of the spraying time ta may be different.

The surface temperature Ts of the object to be cooked F drops from Ts0 at time point t0 to Ts1 at time point t1, and rises to Ts2 at time point t2 after the airflow 22 is blown.
Assuming that the time from the time point t0 to the time point t1 is Δt01, the transition ΔTs01 of the surface temperature Ts can be obtained by Eq. (1).
ΔTs01 = (Ts1-Ts0) ÷ Δt01 ・ ・ ・ (1)
Further, assuming that the time from the time point t1 to the time point t2 is Δt12, the transition ΔTs12 of the surface temperature Ts can be obtained by Eq. (2).
ΔTs12 = (Ts2-Ts1) ÷ Δt12 ・ ・ ・ (2)

<Transition of depression 24>
FIG. 5A shows a recess 24 immediately after the end of blowing the airflow 22.
The recess 24 is formed by receiving a pressure P from an air flow 22 that overcomes the shape-retaining property (hardness, elasticity, resilience, etc.) of the object F to be cooked depending on the cooking state. When the airflow 22 is released, the inner surface of the recess 24 is subjected to stress f from the inside of the object F to be cooked with the passage of time, and exhibits a transient state for returning to the state before the airflow 22 is blown. That is, this transient state depends on the shape-retaining property of the object F to be cooked, and this shape-retaining property correlates with the cooking state of the object F to be cooked.

In the recess 24 shown in FIG. 5A, 240 indicates the original skin surface of the object F to be cooked before the formation of the recess 24, and 242 is the recess surface deformed in the thickness direction of the object F to be cooked by the blowing of the air flow 22. be. Immediately after the blowing of the airflow 22 is completed, the stress f for restoring the inside of the recessed surface 242 of the object to be cooked F, which has been compressed by the blowing of the airflow 22, acts as an expansion force in the direction of the epidermis, and the arrow a. As shown by, it is pushed up in the direction of returning to the original skin surface 240 side.

<Measurement of depression 24 and acquisition of transition information>
FIG. 5B shows the measurement of the distance d of the recess 24. Immediately after the end of blowing the airflow 22, a reference point dref is set above the recess 24 of the object F to be cooked as a reference position for distance measurement. The distance d between the reference point dref and the surface portion of the recess 24 is measured continuously or discontinuously.
For example, the measurement time t is set, and the distance ds at the measurement time point t0 and the distance de at the measurement time point t1 are measured in a non-contact manner.
In the recess 24, 242S is the recessed surface at the measurement time point t1 (= immediately after the airflow is blown), and 242E is the recessed surface at the measurement time point t2 after the time Δt has elapsed from the measurement time point t1. That is, after the lapse of time Δt from the dent surface 242S at the measurement time point t1, the dent 24 changes to the dent surface 242E at the measurement time point t2 as shown by the arrow a, and becomes shallower with the lapse of time.

The change in the recess 24 from the time point t1 to the time point t2, that is, the amount of change Δd in the time Δt from the recessed surface 242S to the recessed surface 242E is calculated by Eq. (3).
Δd = ds−de ・ ・ ・ (3)

<Transition of depression 24>
In FIG. 6, the time t is taken on the horizontal axis and the distance d of the depression 24 is taken on the vertical axis, and the time transition of the depression 24 is shown.
From the time when the blowing of the airflow 22 is completed, the depression 24 changes in the direction of becoming shallower with the passage of time.
Assuming that the end time point is, for example, the time point t1, the change dt of the depression 24 from the equation (3) can be obtained by the equation (4) by using the time Δt12 from the time point t1 to the time point t2.
dt = Δd / Δt12 ・ ・ ・ (4)
As a result, the management server 12 acquires the transition information representing the change dt of the recess 24. As described above, this transition information depends on the cooking state of the object F to be cooked, and the cooking state (= heating state) of the object F to be cooked can be evaluated from this transition information.

<Cooking management DB26>
FIG. 7 shows an example of the cooking management DB 26 that stores the cooking management information of the object F to be cooked. The cooking management DB 26 includes a cooking management file 28. The cooking management file 28 includes an object to be cooked information unit 30, an airflow blowing information unit 32, a cooking state information unit 34, and an evaluation information unit 36.
The cooked matter information unit 30 stores cooked food information representing the cooked food F. The object to be cooked information unit 30 is set with the object to be cooked 30-1, the heating time unit 30-2, and the heating temperature unit 30-3.

Attribute information and identification information of the object to be cooked F are stored in the object to be cooked unit 30-1. The heating time unit 30-2 stores time information indicating an appropriate heating time associated with the object F to be cooked. The heating temperature section 30-3 stores the heating temperature associated with the object F to be cooked and its control information.
The airflow blowing information unit 32 stores control information for generating the airflow 22 according to the strength of the skin portion of the object F to be cooked, such as the flow velocity and pressure of the airflow 22.

The cooking state information unit 34 stores state information indicating the cooking state of the object F to be cooked, and the cooking state information unit 34 has a surface temperature transition unit 34-1, a dent transition unit 34-2, and a threshold unit 34-3. , Internal temperature section 34-4 and internal temperature threshold section 34-5 are set.
The surface temperature transition unit 34-1 stores transition information indicating the transition of the surface temperature of the object F to be cooked, and is stored in the temperature transition section 34-11 before spraying, the temperature section 34-12 after spraying, and the temperature change section 34-13. Is included. The measured value of the surface temperature Ts of the object to be cooked F immediately before the airflow 22 is blown is stored in the pre-blow temperature unit 34-11. The measured value of the surface temperature Ts of the object to be cooked F immediately after the airflow 22 is blown is stored in the temperature unit 34-12 after the spraying. The temperature change unit 34-13 stores transition information representing the time transition of the surface temperature Ts.

The dent transition portion 34-2 stores transition information representing the time transition of the dent 24 formed in the object F to be cooked, and the dent measurement value portion 34-21 and the dent change portion 34-22 are set. For example, a plurality of measurement time points t0, t1, ..., Tn-1, and tn are set in the recess measurement value unit 34-21, and each measurement time point t0, t1, ..., Tn-1, and tn are set. The measured distance d is stored. The recess change unit 34-22 stores transition information representing the calculated value of the change dt (= Δd / Δt) of the recess 24. That is, the cooking state of the object to be cooked F appears as transition information quantified by the distance d and its change dt.

A temperature change threshold value 34-31 and a depression change threshold value 34-32 are set in the threshold value portion 34-3. The temperature change threshold portion 34-31 stores threshold information (Tsth) for evaluating the cooking state of the object F to be cooked from the temperature change. The dent change threshold portion 34-32 stores threshold information (dtth) for evaluating the cooking state of the object F to be cooked from the dent change.
The internal temperature section 34-4 contains temperature information representing the internal temperature Ti estimated from the surface temperature Ts, or temperature information including the internal temperature Ti estimated from the comparison with the reference information Dref using the change dt of the recess 24. Any may be stored.
The internal temperature threshold portion 34-5 stores the temperature threshold Tith for evaluating the cooking state of the object F to be cooked from the internal temperature Ti.
Then, the evaluation information unit 36 receives the evaluation result of the heated state of the object F to be cooked, which is calculated by using any one of the temperature change of the surface temperature Ts, the change of the depression 24, and the logical product of the internal temperature Ti or 2 or more. The evaluation information to be represented is stored.

<Reference information generation process>
FIG. 8 shows a reference information generation step for acquiring the reference information Tsref of the surface temperature Ts and the reference information Dref of the recess 24. The process shown in FIG. 8 is an example, and the present invention is not limited to such a process. In this reference information generation step, S indicates a processing unit, and the number indicates an example of the order.
In this reference information generation step, acquisition of comparative object to be cooked information (S201), heating of comparative object to be cooked Fr (S202), determination of measurement time (S203), blowing of airflow 22 for a certain period of time (S204), Judgment of airflow blowing time (S205), measurement of surface temperature Ts (S206), measurement of dent 24 (S207), acquisition of transition information of surface temperature Ts and dent 24 (S208), measurement of internal temperature Ti (S209) , Reference information Tsref, acquisition of reference information Dref and internal temperature Ti (S210), creation of reference information DB42 (FIG. 10) (S211), presentation of information (S212), and the like. Since the management server 12 equivalent to the object to be cooked F is used to generate this reference information Dref, the functional part of the cooking management system 2 (FIG. 2) is appropriately quoted.

Acquisition of comparative cooked food information (S201): The management server 12 acquires cooked food information of comparative cooked food Fr, which is an evaluation standard for evaluating a cooking state, and stores it in the standard information DB 42 (FIG. 10). ..
The comparative cooked food Fr is a standard of the cooked food F, and the comparative cooked food information includes cooking such as the attribute information of the comparative cooked food Fr representing the same or similar attributes as the cooked food F and the heating time. Contains various management information about. That is, for the comparative cooked food Fr, a cooked food having the same or similar attributes as a reference of the cooked food F is selected.

Heating of comparative cooked food Fr (S202): The comparative cooked food Fr is cooked by heating using the heating unit 4 in the same manner as the cooked food F.
Determination of measurement time (S203): The management server 12 monitors the heating time of the comparative cooked object Fr during heating, and determines the end time of the heating time, that is, the arrival of the measurement time of the cooked object F.

Spraying the airflow 22 for a certain period of time (S204): The comparative cooked object Fr during or after heating is kept away from the heating unit 4, and the airflow 22 is blown to the measurement point 20 set on the surface of the comparative cooked object Fr. Similar to the above-mentioned object F to be cooked, the blowing time ta of the airflow 22 is a preset constant time. The airflow 22 is, for example, compressed air at room temperature, and the cross section of the airflow may be circular with a diameter of several millimeters. By blowing the air flow 22, a depression 24 is formed on the surface of the comparative object Fr. The size and depth of the recess 24 depend on the hardness of the surface portion representing the cooking state of the comparative cooked object Fr after heating.

Determining the blowing time ta of the airflow 22 (S205): The management server 12 determines whether the blowing time ta of the airflow 22 has arrived.
Measurement of surface temperature Ts (S206): When the blowing time ta of the air flow 22 is completed, the surface temperature Ts of the object to be cooked F is measured.
Measurement of dent 24 (S207): The dent 24 is measured at the same time as the surface temperature Ts is measured.
Acquisition of transition information of surface temperature Ts and depression 24 (S208): The management server 12 acquires transition information of surface temperature Ts from the measured value of surface temperature Ts, and acquires transition information of the depression 24. The transition information of the surface temperature Ts represents the slope of the surface temperature Ts from the time series information of the plurality of surface temperature Ts. The transition information of the dent 24 is information representing the temporal displacement of the dent 24 based on the distance measurement.

Measurement of internal temperature Ti of comparative cooked food Fr (S209): Since the internal temperature Ti of the comparative cooked food Fr is the internal temperature Ti as a reference for cooking evaluation of the cooked food F, the comparative cooked food The internal temperature Ti of Fr is actually measured and acquired.
Acquisition of reference information Tsref, reference information Dref and internal temperature Ti (S210): For the comparative cooked matter Fr, the reference information Tsref of the surface temperature Ts, the reference information Dref of the recess 24 and the internal temperature Ti as the reference information of the cooked matter F. To get.
Creation of reference information DB 42 (FIG. 10) (S211): A reference information DB 42 for storing reference information of the comparative cooked food Fr is created. The reference information DB 42 stores comparative food to be cooked information, airflow blowing information, dent information, internal temperature Ti, and the like.
Information presentation (S212): The management server 12 generates presentation information from the reference information acquired from the comparison cooked food Fr, and presents the reference information related to the comparative cooked food Fr to the information presentation unit 14.

<Temperature measurement of comparative cooked food Fr>
FIG. 9 shows the actual measurement of the internal temperature Ti of the comparative cooked matter Fr. The measurement of the internal temperature Ti is the acquisition of the internal temperature Ti as reference information for estimating the internal temperature Ti of the object F to be cooked.
For this temperature measurement, for example, an electronic thermometer 38 is used, and the contact 40 of the electronic thermometer 38 is inserted into the comparative cooked object Fr for measurement. This measured value is stored in the reference information DB 42 (FIG. 10).

<Reference information DB42>
FIG. 10 shows an example of the reference information DB 42 that accumulates the reference information acquired from the comparative cooked food Fr. The reference information DB 42 includes a reference information file 44. The reference information file 44 includes a comparison object to be cooked information unit 46, an airflow blowing information unit 48, a cooking state information unit 50, an evaluation information unit 52, and the like.

The cooking information of the comparative cooking object Fr is stored in the comparative cooking object information unit 46. The comparative cooked food information unit 46 is set with a comparative cooked food unit 46-1, a heating time unit 46-2, and a heating temperature unit 46-3.
Attribute information and identification information of the comparative cooked food Fr are stored in the comparative cooked food unit 46-1. The heating time unit 46-2 stores time information representing an appropriate heating time associated with the comparative cooked object Fr. The heating temperature unit 46-3 stores an appropriate heating temperature associated with the comparative cooked object Fr and its control information.

The airflow blowing information unit 48 stores control information for generating the airflow 22 according to the strength of the skin portion of the comparative cooked object Fr, such as the flow velocity and pressure of the airflow 22.
The cooking state information unit 50 stores state information indicating the cooking state of the comparative object Fr, and the cooking state information unit 50 includes a surface temperature transition unit 50-1, a dent transition unit 50-2, and a threshold unit 50-. 3. The internal temperature section 50-4 and the internal temperature threshold section 50-5 are set.
The surface temperature transition unit 50-1 stores the transition information of the recess 24 of the comparative cooked object Fr, and the pre-blow temperature section 50-11, the post-blow temperature section 50-12, and the temperature change section 50-13 are set. Has been done. The measured value of the surface temperature Ts of the comparative object to be cooked Fr before blowing of the air flow 22 is stored in the pre-blow temperature unit 50-11. The measured value of the surface temperature Ts of the comparative cooked object Fr after the airflow 22 is blown is stored in the temperature section 50-12 after the spraying. The temperature change unit 50-13 stores the temperature change obtained from the pre-blow temperature and the post-blow temperature of the surface temperature Ts.

A dent measurement value section 50-21 and a dent change section 50-22 are set in the dent transition section 50-2. A plurality of measurement time points t0, t1, ..., Tn-1, and tn are set in the recess measurement value unit 50-21, and measurement is performed for each measurement time point t0, t1, ..., Tn-1, and tn. The distance d is stored. The recess change unit 50-22 stores transition information representing the calculated value of the change dt (= Δd / Δt) of the recess 24.
A temperature change threshold value 50-31 and a depression change threshold value 50-32 are set in the threshold value unit 50-3. The temperature change threshold portion 50-31 stores the threshold Tsth of the surface temperature Ts of the comparative cooked food Fr. The dent change threshold portion 50-32 stores the dent change threshold dtth of the change dt of the dent 24 of the comparative cooked food Fr.

The internal temperature Ti, which is the measured value of the comparative cooked food Fr, is stored in the internal temperature unit 50-4. The internal temperature threshold portion 50-5 stores threshold information representing the temperature threshold Tith as a reference for evaluating the cooking state from the internal temperature Ti.
Then, the evaluation information unit 52 stores evaluation information representing evaluation using the change dt of the comparative cooked food Fr, evaluation representing the evaluation of the measured value of the internal temperature Ti, and the like.

<Evaluation of the cooking state of the object to be cooked F>
For evaluation of the cooking state of the object to be cooked F,
(1) Evaluation using transition information of surface temperature Ts of the object to be cooked F
(2) Evaluation using transition information of the depression 24 of the object to be cooked F
(3) Evaluation using the internal temperature Ti estimated from the transition of the surface temperature Ts
(4) Evaluation using the internal temperature Ti estimated from the transition of the depression 24
(5) Evaluation using both (1) and (2)
(6) Evaluation using both (3) and (4)
(7) Priority evaluation by any of (1) to (6) is included according to the attribute of the object to be cooked F.
In these evaluations, based on the measured value of the internal temperature Ti of the comparative cooked food Fr, the transition information of the surface temperature Ts, the transition information of the depression 24, and the estimated value of the internal temperature Ti of the cooked food F estimated from these. Is the standard.

<Evaluation of cooking condition by transition information of surface temperature Ts>
In FIG. 11, A has a time t on the horizontal axis and a surface temperature Ts on the vertical axis, and shows a transition curve showing the time transition of the surface temperature Ts.
If the threshold value Tsth is set with reference to the internal temperature Ti of the comparative cooked matter Fr with respect to the transition of the surface temperature Ts, it can be determined that the threshold value Tsth or more is good for heating and the temperature is less than Tsth for heating.

<Evaluation of cooking condition by change dt of dent 24>
In FIG. 11, B has a time t on the horizontal axis and a change dt of the depression 24 on the vertical axis, and shows a transition curve of the change dt of the depression 24.
The cooking state of the object F to be cooked appears in the change dt of the depression 24. With respect to this change dt, if the dent change threshold dtth is set with reference to the internal temperature Ti of the comparative cooked matter Fr, it can be determined that heating is good if the dent change threshold dtth or less is obtained, and heating is poor if the threshold Tsth is exceeded.

<Effect of the first embodiment>
In the first embodiment described above, any of the following effects can be obtained.
(1) Airflow 22 is blown onto the object F to be cooked during or after heating, and either the transition of the surface temperature Ts after the blowing of the airflow 22 or the transition of the depression 24 formed by the blowing of the airflow 22 or Both can be used to evaluate the cooking state of the object F to be cooked.
(2) If the cooking state is judged from the heating state obtained from both the transition of the surface temperature Ts and the transition of the depression 24, the evaluation accuracy of the cooking state can be further improved.
(3) The change in the surface temperature Ts or the change in the depression 24 may be selected according to the object to be cooked F, and the cooking state can be quickly evaluated according to the object to be cooked F.
(4) In the past, the cook used to evaluate the cooking state by pressing or picking the object F, but it is possible to evaluate the cooking state of the object F without contact with the human body. , Deterioration due to contact with the human body can be prevented.
(5) The heating status of the object to be cooked F can be determined without the experience and intuition of the cook, the safety and security of hygiene management can be ensured, and the burden on the cook can be reduced.

[Second Embodiment]
FIG. 12 shows the cooking management system 2 according to the second embodiment. The cooking management system 2 shown in FIG. 12 is an example, and the present invention is not limited to such a system. The same parts as those of the cooking management system 2 shown in FIG. 2 are designated by the same reference numerals, and the description thereof will be omitted.
The cooking management system 2 performs cooking management such as evaluation of the cooking state of the object F as well as heating the object F as in the first embodiment. This cooking management includes the cooking management process and the standard information generation process described above.

The cooking management system 2 includes a heating unit 4, an airflow blowing unit 6, a temperature measuring unit 8, a recess measuring unit 10, a management server 12, an information presenting unit 14, an information input unit 16, and a measuring area 18. The electronic thermometer 38, the object to be cooked detection unit 60, and the transport mechanism 62 described above are installed.
The object to be cooked detection unit 60 detects the object to be cooked F and its movement, and provides the detection information to the management server 12. The detection of the cooked object F or its movement includes the loading or unloading of the cooked object F to the heating unit 4, the loading or unloading of the cooked object F to the measurement area 18, and the like.

Under the control of the management server 12, the transport mechanism 62 moves the object to be cooked F or the comparative object to be cooked Fr from the heating unit 4 to the measurement area 18, and when the object to be cooked F is reheated, the object to be cooked F is measured in the measurement area 18. To the heating unit 4 is performed.

<Functional part of cooking management system 2>
FIG. 13 shows a functional unit of the cooking management system 2. The configuration shown in FIG. 13 is an example, and the present invention is not limited to such a configuration. In FIG. 13, the same parts as those in FIG. 12 are designated by the same reference numerals.

The heating unit 4 includes a heating unit housing 64, and a heat source 66, a ventilation fan (not shown), and the like are installed inside the heating unit housing 64. The heating unit housing 64 surrounds the heat source 66 and forms a heating space for the object F to be cooked. The heat source 66 may be a combustion heat source, an electric heat source, or the like, and receives a drive output from a heat source drive unit 68 controlled by the management server 12. Therefore, the heating temperature, heating time, and the like of the heat source 66 are controlled by the management server 12.

The object to be cooked sensor 70 is installed between the heating unit housing 64 and the measurement area 18, and detects the object to be cooked F and its movement. A photoelectric sensor or a camera may be used for the object to be cooked sensor 70.

After heating, the airflow blowing unit 6 blows the airflow 22 onto the object F in the measurement area 18 under the control of the management server 12 to form a depression 24 in the object F to be cooked. The blowing position of the airflow 22 is the measurement point 20 set on the object F to be cooked.
The airflow blowing unit 6 includes an injection nozzle 72, an air source 74, and an air source driving unit 76. The injection nozzle 72 has an outlet directed to a spraying position set on the object F to be cooked, and an air flow 22 smaller than the surface area of the object F to be cooked is injected and sprayed from the outlet. As the air source 74, for example, a compressor or the like that generates compressed air may be used, or a compressed air source that stores compressed air may be used.

The air source driving unit 76 is controlled by the management server 12, drives the air source 74, and supplies the airflow 22 from the air source 74 to the injection nozzle 72 for a predetermined time. When a compressed air source is used as the air source 74, the air source driving unit 76 may be composed of, for example, a valve and an opening / closing driving unit thereof, and the management server 12 may control the opening / closing.
The temperature measuring unit 8 includes a temperature sensor 78 and a temperature acquisition unit 80. The temperature sensor 78 is, for example, a radiation thermometer controlled by the management server 12. The temperature acquisition unit 80 acquires the temperature detected by the temperature sensor 78 under the control of the management server 12, that is, the temperature information which is the detected value of the surface temperature Ts of the object F to be cooked, and provides the temperature information to the management server 12.

The dent measuring unit 10 measures the dent 24 formed in the object F to be cooked. The depression measuring unit 10 includes a distance sensor 82 and a distance information acquisition unit 84. The distance sensor 82 uses, for example, a laser distance sensor or the like, and measures the distance d between the reference point dref and the recess 24 under the control of the management server 12. By acquiring this measurement output by the distance information acquisition unit 84, the management server 12 acquires the distance information of the recess 24 from the measurement output.
The electronic thermometer 38 measures the internal temperature Ti of the comparative cooked object Fr under the control of the management server 12 when measuring the internal temperature Ti of the comparative cooked object Fr, and provides the measurement information to the management server 12.

The conveyor mechanism 62 includes conveyors 86-1 and 86-2 and conveyor drive units 88-1 and 88-2. The conveyor 86-1 is installed in the heating unit 4 and conveys the object F to be cooked between the heat source 66 and the measurement area 18. The conveyor 86-1 is driven by the conveyor drive unit 88-1, and this drive is controlled by the management server 12.
The conveyor 86-2 is installed in the measurement area 18 and conveys the object F to be cooked between the measurement area 18 and the heating unit 4. The conveyor 86-2 is driven by the conveyor drive unit 88-2, and this drive is controlled by the management server 12.
Under the control of the management server 12, the information presenting unit 14 presents various information indicating the cooking state of the object F to be cooked, evaluation information thereof, alert information, and the like.
The information input unit 16 is used to input various control information in addition to the attribute information of the cooked object F and the comparative cooked object Fr under the control of the management server 12.

<Hardware of cooking management system 2>
FIG. 14 shows the hardware of the cooking management system 2. The configuration shown in FIG. 14 is an example, and the present invention is not limited to such a configuration. In FIG. 14, the same parts as those in FIG. 13 are designated by the same reference numerals.
The management server 12 includes a processor 90, a storage unit 92, an input / output unit (I / O) 94, a communication unit 96, a timer 98, and the like.
The processor 90 executes an OS (Operating System) in the storage unit 92, executes various programs such as a cooking management program, and generates control information of a functional unit and presentation information for presenting information.

The storage unit 92 is a recording medium for storing an OS, a cooking management program, and the like, and includes storage elements such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory), and has an internal temperature Ti of the object F to be cooked. It stores cooking management DB 26 (FIG. 7), reference information DB 42 (FIG. 10), and the like used for estimation, determination of cooking state, presentation of various information, and the like.
The I / O 94 takes in measurement signals from the food sensor 70, the distance sensor 82, etc. under the control of the processor 90, outputs control signals to the heat source drive unit 68, the air source drive unit 76, etc., and also has an information input unit. Information input from 16 is performed, alert output is performed to the information presentation unit 14, and other information including information is output.

The communication unit 96 communicates with a functional unit capable of wireless communication, an information source that provides big data, and an information terminal owned by an employee.
The timer 98 provides time information such as the heating time of the object F to be cooked, the blowing time of the airflow 22, and the blowing timing under the control of the processor 90.
Then, the information presentation unit 14 is provided with, for example, an LCD (Liquid Crystal Display), and presents the presentation information generated by the management server 12 as an image.
The information input unit 16 includes a keyboard used for information input, a barcode reading unit, a mouse, an information terminal connected to the I / O 94, and the touch panel described above. The touch panel may be installed on the display screen of the information presentation unit 14.

<Information processing of management server 12>
For the processing executed by the management server 12
(a) Acquisition of cooking information of cooked food F and comparative cooked food Fr
(b) Heating control of the object to be cooked F, etc.
(c) Airflow 22 spray control
(d) Measurement control of the surface temperature Ts of the object to be cooked F
(e) Measurement control of the depression 24
(f) Formation of cooking management DB26 and standard information DB42
(g) Evaluation of the cooking state of the object to be cooked F using the transition of the surface temperature Ts and the depression 24
(h) Estimating the internal temperature Ti of the object to be cooked F using the transition of the surface temperature Ts or the depression 24
(i) Evaluation of the heating state of the object F to be cooked and generation of presentation information
(j) Generation of other presentation information
(k) Information processing such as acquisition of reference information using comparative cooked food Fr is included.

<Information presentation of information presentation unit 14>
For information presentation by the information presentation unit 14
(a) Cooking information of cooked food F and comparative cooked food Fr
(b) Heating control information for the object to be cooked F, etc.
(c) Airflow 22 spraying information
(d) Temperature information including surface temperature Ts
(e) The heated state of the object F to be cooked and its evaluation information are included.

<Cooking management DB26, standard information DB42>
Since the cooking management DB 26 and the reference information DB 42 used in the first embodiment are the same in the second embodiment, the description thereof will be omitted.

<Cooking of the object to be cooked F>
As shown in FIG. 15A, the object to be cooked F is supported by the conveyor 86-1 of the heating unit 4 and is heated by receiving the heat from the heat source 66. The heat source 66 is controlled to an optimum heating temperature by the management server 12. The cook may heat the cooked object F in consideration of the color development and the heating time.

<Blowing airflow 22>
As shown in B of FIG. 15, during heating, the cooked object F after heating is moved from the heating unit 4 to the measurement area 18. This movement is detected by the object to be cooked sensor 70. Upon receiving this detection signal, the management server 12 controls the air source driving unit 76 to shift to the injection system of the air flow 22.
The airflow 22 is blown toward the measurement point 20 (A in FIG. 3) of the object F to be cooked to the object F moved to the conveyor 86-2 in the measurement area 18 to form a depression 24 (FIG. 3). B).

<Measurement of surface temperature Ts>
As shown in FIG. 16A, the object to be cooked F is moved from the heating unit 4 to the measurement area 18 during and after heating. This movement is detected by the object to be cooked sensor 70.
The surface temperature Ts of the object to be cooked F moved to the measurement area 18 is measured, the measured value is acquired by the temperature acquisition unit 80, and the measured value is provided to the management server 12.

<Acquisition of measurement of depression 24>
FIG. 16B shows the measurement of the depression 24 immediately after the end of blowing the airflow 22.
When the management server 12 finishes blowing the airflow 22, the management server 12 controls the distance sensor 82 and the distance information acquisition unit 84, and starts measuring the recess 24.
A reference point dref is set in the distance sensor 82, and the distance d between the reference point dref and the recess 24 is measured. This measurement output is taken into the management server 12 from the distance information acquisition unit 84.

<Evaluation of cooking condition>
The management server 12 acquires the transition information of the surface temperature Ts and the transition information of the depression 24 acquired from the distance information acquisition unit 84 and stores them in the cooking management DB 26, and estimates the internal temperature Ti of the object F to be cooked. This estimation includes both the estimation of the internal temperature Tis based on the transition of the surface temperature Ts and the estimation of the internal temperature Tid based on the transition of the depression 24. The cooking state of the object F to be cooked is evaluated by information processing including the comparison between the internal temperature Tis or the internal temperature Tid and the reference information in the reference information DB 42.
Then, as a result of cooking evaluation, in the case of good heating, poor heating, and poor heating, evaluation results such as reheating instructions are generated, presentation information is generated, and these controls are executed. In the case of reheating, the object F to be cooked is returned from the measurement area 18 to the heating unit 4 and reheated.

<Reheating of the object to be cooked F>
In the case of reheating, as shown in FIG. 17, the object F to be cooked is moved from the measurement area 18 to the conveyor 86-1 of the heating unit 4 by using the conveyor 86-2, and the reheating is performed under the control of the management server 12. Run.
The reheated object F is moved to the measurement area 18 again and provided as a cooked product.

<Presentation of cooking information of the object to be cooked F>
FIG. 18 shows the presentation of cooking information of the object F to be cooked by the information presentation unit 14.
The information presentation unit 14 receives the presentation information under the control of the management server 12, and the cooking information presentation screen 100 is generated.
On the cooking information presentation screen 100, the cooking information presenting unit 102, the cooking evaluation presenting units 104-1 and 104-2, and the cooking state information presenting unit 106 are presented on one screen, for example.
The cooked matter information presenting unit 102 is presented with cooked food information including the name and attribute information of the cooked food F.

The cooking evaluation presentation unit 104-1 presents a graph display showing the evaluation result based on the surface temperature Ts. In this graph display, the measured value Tsx is plotted on the transition curve of the surface temperature Ts. Thereby, the evaluation result of the object to be cooked F by the measured value Tsx can be recognized.
The cooking evaluation presentation unit 104-2 is presented with a graph display showing the evaluation result by the recess 24. In this graph display, the measured value dtx is plotted on the transition curve of the depression 24. Thereby, the evaluation result of the object to be cooked F by the measured value dtx can be recognized.

The cooking state information presentation unit 106 is presented with a surface temperature display unit 106-1, a recess display unit 106-2, a threshold value display unit 106-3, a cooking evaluation display unit 106-4, and an alert / reheating display unit 106-5. NS.
The surface temperature display unit 106-1 displays the measurement result of the surface temperature Ts used for the cooking evaluation. The recess display unit 106-2 displays the transition of the recess 24 or the measurement result of the recess 24.
Threshold information such as the threshold Tsth of the surface temperature Ts and the dent change threshold dtth of the change dt is displayed on the threshold display unit 106-3.
Evaluation results such as "good heating", "poor heating", and "reheating" indicating cooking evaluation are displayed on the cooking evaluation display unit 106-4.
When "reheating" is required, the alert / reheating display unit 106-5 displays the reheating instruction information together with the alert information.

<Effect of the second embodiment>
According to the second embodiment described above, any of the following effects can be obtained in addition to the same effects as those of the first embodiment.
(1) When the object to be cooked F during or after heating moves to the measurement area 18, the object to be cooked F is detected by the object to be cooked sensor 70, and the detection result is used as an opportunity for the airflow 22 to the object to be cooked F 22. Can be sprayed, and the start of blowing the airflow 22 can be expedited.
(2) The transition of the surface temperature Ts and the depression 24 of the object to be cooked F can be acquired, and the cooking state of the object to be cooked F is evaluated from this transition information, so that the accuracy of the cooking evaluation can be improved.

(3) If both the surface temperature Ts and the change dt are presented on the cooking information presentation screen 100 of the information presenting unit 14, the cooking state of the object F to be cooked can be easily and accurately recognized from the presented information.
(4) Upon receiving the alert information together with the reheating instruction, the cook can immediately reheat the object F to be cooked, and can avoid inconveniences such as overcooking the object F to be cooked.
(5) As the object to be cooked F, it is possible to prevent yakitori and the like from being burnt, and the safety and security of the object to be cooked F can be enhanced.

FIG. 19 shows a cooking device 108 according to an embodiment. In FIG. 19, the same parts as those in FIG. 12 are designated by the same reference numerals.
The cooking device 108 includes a device housing 110, and a cooking management system 2 including the above-mentioned heating section 4, airflow blowing section 6, recess measuring section 10, management server 12, information presenting section 14, information input section 16, and the like. Is installed. Since each functional unit mounted on the cooking device 108 describes the function in the second embodiment, the description thereof will be omitted.

A conveyor 86-1 is installed so as to cover the heat source 66 in the device housing 110 that also serves as the heating unit housing 64 described above. The object F to be cooked is heated by the conveyor 86-1, and after heating, the object F to be cooked can be moved to the measurement area 18 by the conveyor 86-2. An information presentation unit 14 and an information input unit 16 are arranged on the front surface of the device housing 110.
The object F to be cooked during or after heating is transferred to the measurement area 18 to form the above-mentioned depression 24 and measure the depression 24, and the evaluation result of the cooking state is presented to the information presenting unit 14. The cook can confirm the evaluation results such as good heating, poor heating, and reheating from the presented information, and can promptly provide the cooked product and speed up the reheating treatment in the case of poor heating.

<Effect of one example>
According to one embodiment described above, any of the following effects can be obtained.
(1) According to this cooking device 108, the same effect as that of the first and second embodiments can be obtained.
(2) In this cooking device 108, the cooking state of the object F to be cooked during or after heating can be easily confirmed by presenting the information of the information presenting unit 14.
(3) According to this cooking device 108, the cooking state including the internal temperature Ti of the object to be cooked F during or after heating can be confirmed, and the heat dissipation of the object to be cooked F during or after cooking can be suppressed.

[Other Embodiments]
(1) In the above embodiment, the cooking management system 2 of the object to be cooked F is configured, but it may be used for a cooking simulation system or an apparatus having an internal temperature Ti of the object to be cooked F.
(2) The cooking state of the object F to be cooked may be presented in an image display together with the evaluation result.
(3) Production information such as the place of production and the producer may be presented in the food to be cooked information.
(4) In the above embodiment, the cooking state is evaluated based on the transition information of the surface temperature Ts of the object to be cooked F and the dent 24, but the evaluation result based on the transition of the surface temperature Ts and the evaluation result based on the transition of the dent 24 You may calculate the logical product of, and estimate and evaluate the cooking state of the object F to be cooked based on this logical product.

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

According to the present invention, an air flow is blown onto a cooked object F such as yakitori after heating to form a dent, and after the air flow is released, the cooking state of the cooked object F is determined from the surface temperature and the transition of the dent. Since it can be evaluated, it is possible to prevent deterioration of the food to be cooked F due to contact with the human body, and to improve the safety and security of food.

F Food to be cooked Fr Comparison food to be cooked t Measurement time t0, t1, ..., tn-1, tn Measurement time d Distance Ti Internal temperature Ts Surface temperature 2 Cooking control system 4 Heating part 6 Air flow blowing part 8 Temperature measurement Department 10 Depression measurement unit 12 Management server 14 Information presentation unit 16 Information input unit 18 Measurement area 20 Measurement point 22 Air flow 24 Depression 26 Cooking management DB
28 Cooking management file 30 Cooked food information unit 30-1 Cooked food section 30-2 Heating time section 30-3 Heating temperature section 32 Airflow blowing information section 34 Cooking state information section 34-1 Surface temperature transition section 34-2 Depression transition part 34-3 Threshold part 34-4 Internal temperature part 34-5 Internal temperature threshold part 34-11 Pre-blow temperature part 34-12 Post-blow temperature part 34-13 Temperature change part 34-21 Depression measurement value part 34-22 Depression change part 34-31 Temperature change threshold part 34-32 Depression change threshold part 36 Evaluation information part 38 Electronic thermometer 40 Contact 42 Reference information DB
44 Reference information file 46 Comparison object to be cooked information 46-1 Comparison object to be cooked 46-2 Heating time section 46-3 Heating temperature section 48 Air flow blowing information section 50 Cooking state information section 50-1 Surface temperature transition section 50 -2 Depression transition part 50-3 Threshold part 50-4 Internal temperature part 50-5 Internal temperature threshold part 50-11 Pre-blow temperature part 50-12 Post-blow temperature part 50-13 Temperature change part 50-21 Depression measurement Value part 50-22 Depression change part 50-31 Temperature change threshold part 50-32 Depression change threshold part 52 Evaluation information part 60 Food detection part 62 Conveyance mechanism 64 Heating part housing 66 Heat source 68 Heat source drive part 70 Food to be cooked Sensor 72 Injection nozzle 74 Air source 76 Air source drive unit 78 Temperature sensor 80 Temperature acquisition unit 82 Distance sensor 84 Distance information acquisition unit 86-1, 86-2 Conveyor 88-1, 88-2 Conveyor drive unit 90 Processor 92 Storage unit 94 Input / output section (I / O)
96 Communication unit 98 Timer 100 Cooking information presentation screen 102 Cooking information presentation unit 104-1, 104-2 Cooking evaluation presentation unit 106 Cooking status information presentation unit 106-1 Surface temperature display unit 106-2 Depression display unit 106-3 Threshold display 106-4 Cooking evaluation display 106-5 Alert / reheating display 108 Cooking equipment 110 Equipment housing 240 Original skin surface 242, 242E, 242S Recessed surface

Claims (11)

It is a cooking management method using a computer.
The process in which the airflow blowing part blows airflow to the object to be cooked during or after heating is interrupted.
A step in which the temperature measuring unit measures at least the surface temperature of the object to be cooked before and after blowing the air flow.
A process in which the dent measuring unit measures the dent generated in the object to be cooked by blowing the air flow, and
The computer estimates the internal temperature of the object to be cooked from the transition information of the surface temperature, and estimates the internal temperature of the object to be cooked from the transition information of the depression, and one or both of these internal temperatures are used. If it is above the threshold value, the process of judging that the heating is good and
A cooking management method characterized by including. The cooking according to claim 1, further comprising a step in which the information presenting unit presents at least either the transition information of the surface temperature or the transition information of the depression together with the identification information of the object to be cooked. Management method. Further, a step in which the airflow blowing unit blows an airflow onto a comparative cooked object having the same or similar attributes as the cooked food during or after heating is interrupted.
A step in which the temperature measuring unit measures the surface temperature of the comparative cooked object at least before and after blowing the air flow.
A step in which the dent measuring unit measures a dent generated in the comparative cooked object by blowing the air flow, and
A step in which the computer associates both the surface temperature of the comparative cooked object and the transition information of the depression of the comparative cooked object with the internal temperature of the comparative cooked object and stores the reference information in the reference information storage unit. Including
The computer estimates the internal temperature of the object to be cooked by comparing the transition information of the surface temperature with the reference information stored in the reference information storage unit, and the transition information of the depression and the reference information. The cooking management method according to claim 1 or 2 , wherein the internal temperature of the object to be cooked is estimated by comparing the above. The airflow blowing part that blows the airflow to the food to be cooked,
A temperature measuring unit that measures the surface temperature of the object to be cooked at least before and after the airflow is blown.
A dent measuring unit that measures the dent generated in the object to be cooked by blowing the air flow, and a dent measuring unit.
The internal temperature of the object to be cooked is estimated by comparing the transition information of the surface temperature with the reference information, and the internal temperature of the object to be cooked is estimated by comparing the transition information of the depression with the reference information. If either or both of these internal temperatures are equal to or higher than the threshold value, the processing unit that determines that heating is good and the processing unit.
A cooking management system characterized by being equipped with. Furthermore, an information presentation unit, together with the identification information of said the food on the information presentation unit, in claim 4, characterized in that to present one of at least the surface temperature transition information and the recesses transition information of Described cooking management system. A program realized by a computer
A function to instruct the object to be cooked to blow airflow during or after heating is interrupted,
At least before and after blowing the airflow, a function to acquire measurement information of the surface temperature of the object to be cooked, and
A function to acquire measurement information of a dent generated in the object to be cooked by blowing the air flow, and
The internal temperature of the object to be cooked is estimated from the transition information of the surface temperature, and the internal temperature of the object to be cooked is estimated from the transition information of the depression. For example, the function to judge that the heating is good and
A program for causing the computer to execute. Further, the program according to claim 6 , wherein the computer is made to execute a function of presenting at least one of the transition information of the surface temperature or the transition information of the depression to the information presenting unit together with the identification information of the object to be cooked. .. Further, a function of instructing a comparative cooked object having the same or similar attributes as the cooked object to blow an air flow during or after heating is interrupted.
At least before and after blowing the airflow, the function of acquiring the measurement information of the surface temperature of the comparative cooked object, and
A function to acquire measurement information of a dent generated in the comparative cooked object by blowing the air flow, and
A function of associating both the surface temperature of the comparative cooked object and the transition information of the depression of the comparative cooked object with the internal temperature of the comparative cooked object and storing the reference information in the reference information storage unit.
The internal temperature of the object to be cooked is estimated by comparing the transition information of the surface temperature with the reference information stored in the reference information storage unit, and the transition information of the depression is compared with the reference information. A function of estimating the internal temperature of the object to be cooked and determining that heating is good if either or both of these internal temperatures are equal to or higher than the threshold value.
The program according to claim 6 or 7 , for causing the computer to execute the program. A recording medium comprising storing the program according to any one of claims 6 to 8. The airflow blowing part that blows the airflow to the food to be cooked,
A temperature measuring unit that measures the surface temperature of the object to be cooked at least before and after the airflow is blown.
A dent measuring unit that measures the dent generated in the object to be cooked by blowing the air flow, and a dent measuring unit.
The internal temperature of the object to be cooked is estimated by comparing the transition information of the surface temperature with the reference information, and the internal temperature of the object to be cooked is estimated by comparing the transition information of the depression with the reference information. If either or both of these internal temperatures are equal to or higher than the threshold value, the processing unit that determines that heating is good and the processing unit.
Cooking equipment characterized by being equipped with. Furthermore, an information presentation unit, together with the identification information of said the food on the information presentation unit, in claim 10, characterized in that to present one of at least the surface temperature transition information and the recesses transition information of The cooking equipment listed.

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