JP7149465B2 - Cooking device - Google Patents

Description

TECHNICAL FIELD The present disclosure relates to a cooker that measures at least one of softness, swelling, and firmness of an object to be measured in a non-contact manner to detect a doneness level.

Conventionally, a fluid is sprayed toward the surface of an object to be measured to dent the surface of the object, and the surface area of the dent and the load applied to the surface of the object by the jetted fluid affect the object to be measured. There is a measurement method for judging the softness of According to this, the softness of soft objects such as jelly, konjac, agar, tofu, meat, fish, and sol-gel can be measured without contact (see Patent Document 1, for example).

JP-A-2005-164427

The present disclosure provides a cooker capable of measuring the quality of cooking in a short period of time without damaging the object to be cooked in the cooking chamber.

The cooker of the present disclosure includes a cooking chamber in which an object to be cooked is stored, a cooking unit that cooks the object to be cooked stored in the cooking chamber, and a reflected wave of the wave by radiating waves to the object to be cooked in the cooking chamber. and a detection control unit for controlling the performance level detection unit. The detection control unit detects at least any one of the softness, firmness, and swelling of the object to be cooked, based on the detection result of the doneness level detection unit.

Advantageous Effects of Invention According to the present disclosure, it is possible to detect the level of cooking performance in a short time without contact, without damaging the object to be cooked in the cooking chamber.

FIG. 1 is a block diagram showing the configuration of a cooker according to an embodiment of the present disclosure. FIG. 2 is a cross-sectional view of the cooking chamber viewed from the side, showing an example of the mounting position of the performance level detection unit of the cooking device in the embodiment of the present disclosure. FIG. 3 is a flow chart showing the flow of softness or firmness detection in the performance level detection unit of the cooker in the embodiment of the present disclosure. FIG. 4 is a diagram showing an example of change in reflectance of frozen rice with the progress of reheating cooking, which is detected by the performance level detection unit of the cooker in the embodiment of the present disclosure. FIG. 5 is a diagram showing an example of changes in reflectance as cooking of the pudding liquid progresses in the present disclosure. FIG. 6 illustrates an example of a method for detecting the degree of lumpiness in the vibrating section that vibrates the object to be cooked and the detection section for the doneness level in the cooker of the first modification of the embodiment of the present disclosure. 1 is a perspective view for FIG. FIG. 7 is a flow chart showing the flow of the vibration given to the object to be cooked by the cooker and the degree of lumpiness detection in the detection unit for the doneness level in the first modification of the embodiment of the present disclosure. FIG. 8 is a perspective view for explaining an example of a method of measuring the distance and detecting the extent of swelling in the performance level detection unit of the cooker in the second modification of the embodiment of the present disclosure. FIG. 9 is a flow chart showing the flow of how the degree of swelling is detected by the distance measuring section and the performance level detecting section of the cooker in the second modification of the embodiment of the present disclosure. FIG. 10 is a flowchart showing the operation flow of the cooking target position detection unit of the cooker in the third modification of the embodiment of the present disclosure. FIG. 11 is a plan view showing an example of the detection result of the interior bottom surface performed by the cooking target position detection unit of the cooking appliance of the present disclosure. FIG. 12 is a flow chart showing the flow of the overall operation of cooking in the cooker and detection by the performance level detection unit in the fourth modification of the embodiment of the present disclosure.

(Findings on which this disclosure is based)
The conventional softness measuring method described above has a problem that the measurement cannot be performed unless a depression is formed. For this reason, when the softness of the object to be measured is unknown, it is necessary to gradually increase the injection pressure of the fluid until the surface of the object to be measured forms a depression so that the object to be measured is not damaged. Therefore, the measurement takes time.

For this reason, it is difficult to apply the conventional softness measuring method to the object to be cooked stored in the cooking chamber of the cooker. The present disclosure has been made based on the findings described above.

(Aspect of the Present Disclosure)
A first aspect of the present disclosure includes a cooking chamber in which an object to be cooked is stored, a cooking unit that cooks the object to be cooked stored in the cooking chamber, and a wave motion to the object to be cooked in the cooking chamber. A performance level detection unit that detects reflected waves and a detection control unit that controls the performance level detection unit are provided. The detection control unit detects at least one of the softness, firmness, and swelling of the cooking target based on the detection result of the doneness level detection unit.

As a result, at least one of softness, swelling, and firmness can be detected in a short time in a non-contact manner without damaging the object to be cooked in the cooking chamber.

A second aspect is the first aspect, further comprising: an irradiation unit for irradiating an object to be cooked in the cooking chamber with ultrasonic waves; and a reflectance measurement unit for measuring the reflectance of the ultrasonic waves. , may have Then, the detection control section may detect at least one of softness, firmness and swelling of the object to be cooked, based on the change in reflectance measured by the reflectance measurement section.

This makes it possible to detect at least one of softness, firmness, and swelling in a short time without contact with a simple configuration.

According to a third aspect, in the first aspect or the second aspect, the doneness level detection unit may have a cooking object vibrating unit that vibrates the cooking object in the cooking chamber. The detection control unit vibrates the object to be cooked by the vibrating unit for the object to be cooked, irradiates the object to be cooked with waves from the detection unit for the quality level, and determines the degree of firmness of the object to be cooked based on the time it takes for the reflectance to converge. may be detected.

As a result, it is possible to detect, in a short period of time and without contact, the degree of clumping of things such as pudding and tofu that do not swell but have elasticity.

According to a fourth aspect, in any one of the first aspect to the third aspect, the doneness level detection unit may have a distance measurement unit that measures the distance to the object to be cooked. Then, the detection control section may detect the swelling condition of the object to be cooked from a change in the distance measured by the distance measurement section.

As a result, it is possible to detect the degree of swelling in a short period of time without contact, such as in fermented bread, cakes, and the like.

A fifth aspect may be any one of the first aspect to the fourth aspect, and may include a menu designating section that designates a cooking menu to be performed in the cooking section. Then, the detection control unit may detect at least one of the softness, firmness, and bulging condition according to the menu set by the menu specifying unit.

As a result, the object to be cooked in the cooking chamber is not damaged, and depending on the menu, the outer shape does not change much, such as reheating frozen rice, but the softness changes, such as pudding and tofu. Appropriate detection can be performed in a short period of time according to the characteristics of the food items to be cooked, such as those that do not expand but have elasticity, and those that expand greatly, such as cakes.

A sixth aspect is any one of the first aspect to the fifth aspect, wherein the control unit and the cooking time measuring unit that measures the elapsed time from the start of cooking by the cooking unit, or the cooking unit and a cooking process management unit that manages the cooking process. The control unit may cause the doneness level detection unit to start detection after the cooking time measurement unit has timed a predetermined time or when a predetermined process managed by the cooking process management unit has started.

As a result, when it is necessary to detect the workmanship level, it can be detected efficiently in a short time without contact.

A seventh aspect is any one of the first aspect to the fifth aspect, comprising a control unit and a temperature detection unit for detecting the temperature in the cooking chamber or the temperature of the object to be cooked. good too. The control unit may cause the performance level detection unit to start detecting the performance level after the temperature detection unit detects the predetermined temperature.

As a result, when it is necessary to detect the doneness level according to the cooking temperature, it can be detected efficiently and without contact in a short period of time.

According to an eighth aspect, in the sixth aspect, a temperature detection unit for detecting the temperature inside the cooking chamber or the temperature of the object to be cooked may be provided. The control unit may be configured to cause the performance level detection unit to start detection after the temperature detection unit detects the predetermined temperature.

As a result, when it is necessary to detect the doneness level according to the cooking temperature, it can be detected efficiently and without contact in a short period of time.

A ninth aspect of the sixth aspect may include a temperature detection unit for detecting the temperature inside the cooking chamber or the temperature of the object to be cooked. The control unit may cause the performance level detection unit to start detecting the performance level after the temperature detection unit detects the predetermined temperature.

As a result, when it is necessary to detect the doneness level according to the cooking temperature, it can be detected efficiently and without contact in a short period of time.

A tenth aspect, in any one of the first to fifth aspects, may further include a controller. Then, the control unit may determine the end of cooking by the cooking unit based on the detection result of the performance level detection unit.

As a result, the cooking can be finished according to the predetermined target result.

According to an eleventh aspect, in any one of the sixth to ninth aspects, the control unit may determine completion of cooking by the cooking unit based on a detection result of the performance level detection unit. .

As a result, the cooking can be finished according to the predetermined target result.

A twelfth aspect may be any one of the first aspect to the eleventh aspect, further comprising a cooking target position detection unit that detects the position of the cooking target stored in the cooking chamber. Then, the doneness level detection unit may irradiate waves to the position detected by the cooking target position detection unit.

As a result, the object to be cooked can be detected more appropriately, and waves can be appropriately applied to that portion, so that efficient cooking can be achieved.

Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings as appropriate. However, more detailed description than necessary may be omitted. For example, detailed descriptions of well-known matters and redundant descriptions of substantially the same configurations may be omitted. This is to avoid the explanation from being unnecessarily redundant and to facilitate the understanding of those skilled in the art.

It should be noted that the drawings and the following description are provided to allow those skilled in the art to fully understand the present disclosure and are not intended to limit the claimed subject matter.

(Embodiment)
FIG. 1 is a block diagram showing the configuration of cooker 100 in the embodiment of the present disclosure. FIG. 2 is a cross-sectional view of the cooking chamber seen from the side, showing an example of the mounting position of the performance level detection unit 105 of the cooking device.

In FIG. 1, the cooker 100 includes a cooking chamber 301 (see FIG. 2), a magnetron 101 and a heater 102 included in the cooking section for cooking the object to be cooked in the cooking chamber 301, a performance level detection section 105, and an operation section. 113 , a display unit 114 and a control unit 111 . At least one of the magnetron 101 and the heater 102 may be provided.

The performance level detection unit 105 includes a wave irradiation unit 110 , a reflectance measurement unit 107 , and a performance level detection control unit 106 that controls the wave irradiation unit 110 and the reflectance measurement unit 107 .

Note that the control unit 111 includes a microcomputer and its peripheral circuits. The control unit 111 executes various controls by a program running on the microcomputer. The detection unit 105 may include a microcomputer and its peripheral circuits.

Note that the microcomputer and peripheral circuits may be of any form as long as they perform the control described later. The control unit 111 and the detection unit 105 may be configured by an arithmetic processing unit and a storage unit that stores control programs. An MPU (Micro Processing Unit) and a CPU (Central Processing Unit) are exemplified as the arithmetic processing unit. A memory is exemplified as the storage unit. A control program recorded in the storage unit is executed by the arithmetic processing unit.

At least one of the control unit 111 and the detection unit 105 may be configured by hard logic. If configured with hardware logic, it is effective in improving the processing speed. Each component may be composed of one semiconductor chip, or physically composed of a plurality of semiconductor chips. When configured with a plurality of semiconductor chips, each control, which will be described later, can also be realized by separate semiconductor chips.

Further, in the embodiment described below, among the constituent elements shown in FIG. 116, the distance measuring unit 108, the timer unit 109, and the cooking target vibrating unit 117 are not essential. The operation and the like when each element is provided will be described in a modified example.

In the present embodiment, as shown in FIG. 2, the performance level detection unit 105 is attached to the upper inner surface of the surface facing the door 202 of the cooker 100 (that is, the surface on the far side when viewed from the front). there is In other words, the performance level detection unit 105 is attached to the inner upper part of the rear surface of the cooking chamber 301 . The performance level detection unit 105 uses the wave irradiation unit 110 to irradiate a wave 205 (for example, ultrasonic waves) to the cooking target 203 placed in the center of the bottom surface inside the cooking chamber 301 . Then, the detection unit 105 measures the reflected wave 206 returned from the object 203 to be cooked, and the reflectance measurement unit 107 calculates the reflectance (ultrasonic wave reflection pressure/ultrasonic irradiation pressure).

The operation and effects of the cooker 100 configured as described above will be described below.

FIG. 3 is a flow chart showing the flow of softness or firmness detection in the doneness level detection unit 105 of the cooker 100 in the embodiment of the present disclosure. FIG. 4 is a diagram showing an example of changes in the reflectance of frozen rice as the heating progresses, detected by the doneness level detection unit 105 of the cooker 100 . FIG. 5 is a diagram showing an example of changes in reflectance as cooking of the pudding liquid progresses in the present disclosure. Frozen rice (that softens when cooked) and pudding liquid (that hardens when cooked) are merely examples, and the cooking object of the present disclosure is not limited to these examples.

The user puts the object 203 to be cooked in the cooking chamber 301 of the cooker 100 and instructs the start of cooking with the operation unit 113 . Then, the control unit 111 instructs the performance level detection unit 105 to detect the initial state. The doneness level detection unit 105 causes the wave irradiation unit 110 to irradiate the cooking object 203 with ultrasonic waves, causes the reflectance measurement unit 107 to calculate the reflectance from the cooking object 203, and measures the initial state. (S1).

The control unit 111 controls the cooking unit such as the magnetron 101 to start cooking, and then instructs the performance level detection unit 105 to start the detection period. The performance level detection unit 105 determines whether it is currently in the detection period (S2). Then, if it is during the detection period (S2, YES), the detection unit 105 determines whether or not it is now a predetermined reflectance measurement timing (for example, a 2-second cycle) (S3).

If it is determined in step S2 that the detection period is not currently in progress, the process is terminated (S2, NO).

In step S3, if it is determined that now is the time to measure the reflectance (S3, YES), the detection unit 105 causes the wave irradiation unit 110 to emit ultrasonic waves to measure the reflectance from the object 203 to be cooked. Measurement is performed by the reflectance measurement unit 107 (S4).

On the other hand, if it is determined in step S3 that it is not the timing for reflectance measurement (S3, NO), the process returns to step S2.

Assuming that the object 203 to be cooked is frozen rice, the object 203 to be cooked gradually softens and loosens as the cooking progresses, and irregular reflection increases. Therefore, as the reflectance 220 shown in FIG. 4 , the reflectance gradually decreases over time.

On the other hand, when the object 203 to be cooked is pudding liquid, the surface condition of the object 203 to be cooked gradually changes from a liquid to a solid with a film formed as the cooking progresses. When the object to be cooked 203 to be measured is liquid, the ultrasonic waves are attenuated and the reflectance is lowered. If the object 203 to be cooked is solid, the reflectance is high. As a result, the reflectance gradually increases over time, like the reflectance 225 shown in FIG.

When step S4 ends, the performance level detection control unit 106 determines whether the reflectance tends to increase or decrease compared to the initial state (S5).

If, in step S5, the reflectance is on an upward trend compared to the initial state, it is determined in step S6 whether the reflectance has reached a threshold for an upward trend.

In step S6, if it is determined that the reflectance has reached the rising threshold (S6, YES), it is determined that the degree of clumping has reached a predetermined clumping level (S7), and detection of the quality level is performed. finish.

On the other hand, if in step S5 the reflectance is in a downward trend compared to the initial state, it is determined in step S8 whether the reflectance has reached a downward trend threshold.

In step S8, if it is determined that the reflectance has reached the downward trend threshold (S8, YES), it is determined that the softness has reached a predetermined softness level (S9), and the quality level is detected. exit.

Further, when it is determined in step S5 that the reflectance maintains the initial state, the process returns to step S2.

In the present embodiment, as shown in FIG. 4, when the reflectance tends to decrease compared to the initial state, the performance level detection control unit 106 determines that the reflectance has decreased from the results of measuring the reflectance a plurality of times. A reflectance 222 at the point of convergence is calculated. Then, the detection control unit 106 sets the reflectance 223 higher than the reflectance 222 at the point of downward convergence by 20% of the difference between the reflectance 221 in the initial state and the reflectance 222 at the point of downward convergence. , is determined as the threshold.

On the other hand, as shown in FIG. 5, when the reflectance tends to increase compared to the initial state, the performance level detection control unit 106 determines the reflectance at the time of convergence from the results of measuring the reflectance a plurality of times. 227 is calculated. Then, the detection control unit 106 sets the reflectance 228 lower than the reflectance 227 at the rising convergence time by 20% of the difference between the reflectance 226 in the initial state and the reflectance 227 at the rising convergence time. , is determined as the threshold.

If the performance level detection unit 105 determines that the reflectance is on an upward trend compared to the initial state but has not reached the threshold value (S6, NO), the control unit 111 detects the performance level. Until the end of the detection period is instructed to the unit 105, the process returns to step S2 and the same processing is repeated.

On the other hand, if the control unit 111 issues an instruction to end the detection period to the performance level detection unit 105 (S2, NO), the performance level detection ends.

Similarly, when the detection unit 105 determines that the reflectance is on a downward trend compared to the initial state but has not reached the threshold value (S8, NO), the control unit 111 detects the performance level Until the end of the detection period is instructed to the detection unit 105, the process returns to step S2 and the same processing is repeated.

On the other hand, if the control unit 111 issues an instruction to end the detection period to the performance level detection unit 105 (S2, NO), the performance level detection ends.

In the present embodiment, the performance level detection control unit 106 calculates the downward convergence point from the reflectance measurement result when the reflectance tends to decrease compared to the initial state, and calculates the downward convergence point. An example is shown in which a reflectance higher than the reflectance at the point of downward convergence by 20% of the difference between the reflectance at the point of downward convergence and the initial state is set as the threshold. In addition, in the present embodiment, detection control unit 106 calculates the rising convergence point from the reflectance measurement result when the reflectance tends to increase compared to the initial state, and calculates Also, a reflectance lower than the reflectance at the rising convergence time by 20% of the difference between the reflectance at the rising convergence time and the initial state is determined as the threshold value. However, the disclosure is not limited to these examples. A specific reflectance or a reflectance that differs from the initial state by a predetermined value may be used as the threshold.

Further, in the present embodiment, an example in which one target threshold is provided for each of the softness and firmness is shown, but a plurality of target thresholds may be provided for each.

Furthermore, in the present embodiment, as shown in FIG. 2, the wave irradiation unit 110 of the detection unit 105 is attached to the inner upper portion of the side surface of the cooker 100 opposite to the door 202. The present disclosure is not limited to this example. The wave irradiation unit 110 of the detection unit 105 may be provided at any position such as the top surface or the side surface of the cooker 100 as long as it is a position where waves can be applied to the object 203 to be cooked.

It should be noted that the properties of ultrasonic waves change, such as the propagation of ultrasonic waves becoming faster as the temperature and humidity increase. Therefore, in the present embodiment, a detection period is provided in which the temperature and humidity conditions in the refrigerator are the same, the initial state is measured before the detection period starts, and the workmanship level is detected during the detection period. However, the present disclosure is not limited to this example.

For example, for cooking with a set temperature, at least one of the thermistor 104 for measuring the temperature inside the refrigerator and the temperature measurement unit is provided as a component to perform temperature correction of the reflectance. Detection may be performed during the entire period in which the object 203 to be cooked is kept in the refrigerator.

The measurement of the initial state may also be performed when the door 202 is opened and closed by the user, immediately after the cooking start operation is performed, or immediately after the detection period starts.

In the present embodiment, at least one of the magnetron 101 and the heater 102 for heating and cooking is used as the cooking section, but conversely, it may be one for cooling and cooking.

As described above, the cooker 100 includes a cooking unit that cooks the object 203 to be cooked stored in the chamber, and an ultrasonic wave that is radiated to the object 203 to be cooked and that is reflected by the object 203 that is to be cooked. and a detection unit 105 for detecting the performance of the. The performance level detection unit 105 has a performance level detection control unit 106 , and the detection control unit 106 determines the softness and firmness of the cooking object 203 based on the detection result of the performance level detection unit 105 . Since at least one of them is detected, at least one of softness and firmness can be detected in a short time in a non-contact manner without damaging the object to be cooked in the refrigerator due to excessive air pressure.

Also, the doneness level detection unit 105 detects at least one of softness and firmness of the object 203 to be cooked, based on a change in reflectance when the object 203 to be cooked in the cooking chamber 301 is irradiated with ultrasonic waves. detect whether As a result, it is possible to detect both softness and firmness in a short period of time in a non-contact manner with a simple configuration without using a large-scale measuring instrument or the like.

(First modification)
Here, a first modification of the embodiment of the present disclosure will be described.

In the first modification, in addition to the above-described performance level detection control unit 106, wave irradiation unit 110, and reflectance measurement unit 107, the performance level detection unit 105 includes a timing unit 109 and a cooking object vibration unit. 117.

FIG. 6 shows a method of detecting the degree of lumpiness in the vibrating section 234 that vibrates the object to be cooked 231 and the detection section 105 of the doneness level in the cooking appliance 100 of the first modification of the embodiment of the present disclosure. It is a perspective view for explaining an example.

As shown in FIG. 6, the cooking object vibrating portion 117 includes a cooking pan 232, which is an operating shelf, provided in the cooking chamber 301 of the cooking appliance 100, and vibrating portions 234 provided on both sides of the cooking pan 232. and

When the cooking saucer 232 on which the cooking object 231 (for example, pudding liquid) is placed is set at a predetermined position in the cooking chamber 301 (for example, the middle of the upper, middle, and lower tiers in the cooking chamber 301) When a vibration instruction is issued from the doneness level detection control unit 106, the vibration unit 234 causes the cooking tray 232 to vibrate laterally when viewed from the front (for example, each time a vibration instruction is issued, it slides to the right and then to the left when viewed from the front). (reciprocating slide)).

The performance level detection control unit 106, the wave irradiation unit 110, and the reflectance measurement unit 107 of the performance level detection unit 105 are provided at position 233 in FIG. ing.

The operation and effects of the cooking appliance 100 of the first modification configured as described above will be described below.

FIG. 7 is a flow chart showing the flow of vibration given to cooking object 231 of cooking appliance 100 and lumpiness detection in doneness level detection unit 105 in the first modification of the embodiment of the present disclosure. .

The user puts the cooking object 203 (for example, pudding liquid) into the cooking chamber 301 of the cooking device 100 and instructs the start of cooking with the operation unit 113 . Then, the controller 111 controls either the magnetron 101 or the heater 102 to start cooking. When the control unit 111 wants to detect the degree of clumping, the control unit 111 instructs the performance level detection unit 105 to start the detection period.

The performance level detection control unit 106 determines whether it is currently in the detection period (S20). Then, if it is during the detection period (S20, YES), the detection control unit 106 determines the timing at which the vibration unit 117 for cooking should be vibrated (for example, immediately after the start of the detection period and in a 10-second cycle thereafter). (S21).

If now is the timing of the vibration operation (S21, YES), the detection control unit 106 causes the vibration unit 234 to laterally vibrate the cooking tray 232 (S22). Then, timing is started to observe the reaction of the cooking object 231 to the vibration given by the vibrating section 234 (S23).

On the other hand, in step S21, if it is not the timing to vibrate the cooking object vibrating section 117 (S21, NO), the process proceeds to step S24.

In step S24, for example, in order to irradiate ultrasonic waves from the wave irradiation unit 110 at regular intervals (for example, every 2 seconds) until the next vibration is applied, the wave irradiation is performed. Whether or not it is time to irradiate ultrasonic waves from the unit 110 is confirmed (step S24).

If it is determined that now is the time to irradiate ultrasonic waves from the wave irradiation section 110 (S24, YES), the wave irradiation section 110 will irradiate ultrasonic waves. Then, the reflectance from the object to be cooked 203 is measured by the reflectance measurement unit 107 (S25).

Then, the detection control unit 106 checks whether the difference between the reflectance measured this time and the reflectance measured last time is less than a threshold, that is, whether they have converged (S26). That is, it is confirmed whether or not the disturbance of the reflectance caused by the shaking of the surface of the cooking target 231 due to the vibration has converged. Specifically, the detection control unit 106 determines whether or not the difference between the reflectance measured this time and the reflectance measured last time is equal to or greater than a threshold. It does not judge that it has been done, and continues to count time (S20). Also, if the reflectance measured this time is the initial value, that is, if the reflectance measured last time does not exist (S26, YES), the clock is continued (S20).

When it is determined that the reflectance has converged (S26, NO), the time measurement is stopped and the time taken until convergence is calculated (S27).

As the surface of the object 231 to be cooked hardens, it sways less, so the time required for convergence is shortened. After step S27, it is determined whether or not the time required for convergence has converged within a threshold time determined in advance by experiment (S28). If it is determined that the convergence time is within the predetermined value (S28, YES), it is detected that the degree of clumping has reached the clumping level (S29), and the detection by the detection unit 105 for the quality level ends.

If the reflectance for the same vibration remains the same as when it was first irradiated, or if the reflectance does not converge (S26, YES), the process proceeds to step S20 until the control unit 111 issues an instruction to end the detection period. Return and repeat the same operation.

Further, even if the reflectance converges, if it does not converge within the threshold time obtained by the experiment in advance (S28, NO), it is determined that the degree of clumping has not reached the clumping level, and the control unit 111 returns to step S20. The same operation is repeated until it gives an instruction to end the detection period.

Further, if it is determined that now is not the time to irradiate ultrasonic waves from the wave irradiation unit 110 (S24, NO), the process returns to step S20, and the same operation is performed until the control unit 111 issues an instruction to end the detection period. The action is repeated.

When the control unit 111 issues an instruction to end the detection period (S20, NO), the detection by the performance level detection unit 105 ends.

In this modified example, one threshold is set for the convergence time, but a plurality of thresholds may be provided to detect whether or not the degree of clumping has reached a plurality of clumping levels.

Furthermore, in this modification, the doneness level detection unit 105 is attached to the top of the inner surface of the cooker 100 at the back when viewed from the front, as shown at position 233 in FIG. is not limited to It may be provided at any position such as the top surface or the side surface of the cooker 100 as long as it is a position where wave motion can be applied to the object to be cooked.

Also, in this modified example, the cooking part is the magnetron 101 or the heater 102 for cooking by heating, but it may be one for cooking by cooling.

In the above example, the cooking object 231 is vibrated, and the convergence time of wave motion reflectance is used to determine the degree of lumpiness of the cooking object. When the time for the reflectance to converge is longer than a predetermined time, it is also possible to determine that the cooking target 231 has become soft.

As described above, the cooking appliance 100 of the present modification includes the cooking unit that cooks the cooking object 231 housed in the cooking chamber, the wave irradiation unit 110 that irradiates the cooking object 231 with ultrasonic waves that are waves, and the ultrasonic waves. and a reflectance measurement unit 107 that measures a change in reflectance of sound waves. The detection control unit 106 detects at least one of the softness and firmness of the object 231 to be cooked from the change in the reflectance measured by the reflectance measurement unit 107. For this reason, at least one of softness and firmness can be detected in a short time and without contact without damaging the object to be cooked in the refrigerator.

In addition, the doneness level detection unit 105 includes a vibrating unit 234 that constitutes a cooking object vibrating unit that vibrates the cooking object 231 placed in the chamber of the cooking device 100, and a cooking saucer 232 for the cooking object 231. there is After the cooking object 231 is vibrated by the cooking object vibrating unit, the cooking object 231 is irradiated with ultrasonic waves, and the degree of lumpiness of the cooking object is detected from the time it takes for the reflectance to converge. As a result, it is possible to detect, in a short period of time and without contact, the degree of clumping of things such as pudding and tofu that do not swell but have elasticity.

(Second modification)
Next, a second modified example will be described. As shown in FIG. 1 , the cooking appliance 100 of the second modification includes a performance level detection unit 105 having a performance level detection control unit 106 and a wave irradiation unit 110. A description will be given assuming that a distance measuring unit 108 that measures the distance from the propagation time until the reflected wave returns and the speed of sound is provided.

FIG. 8 is a perspective view for explaining an example of a method of measuring the distance and detecting the degree of swelling in the detection unit 105 of the quality level of the cooker 100 in the second modification of the embodiment of the present disclosure. be.

The operation and effects of the cooker 100 configured as described above will be described below.

FIG. 9 is a flow chart showing the flow of swelling condition detection by distance measurement unit 108 and performance level detection unit 105 of cooker 100 in the second modification of the embodiment of the present disclosure.

The user instructs to start cooking through the operation unit 113 . Then, the control unit 111 controls the heater 102, which is an example of the cooking unit, and detects the temperature inside the refrigerator with the thermistor 104. When the temperature inside the refrigerator reaches a predetermined temperature (for example, about 40° C.), The user is notified by a buzzer or the like that it is time to put the object to be cooked in the cooking chamber 301.例文帳に追加

The user puts the object to be cooked 241 (for example, bread dough) into the cooking device 100 shown in FIG. 8 and performs the cooking start operation again. Then, the control unit 111 instructs the performance level detection unit 105 to detect the initial state. The doneness level detection unit 105 installed in the chamber of the cooking device 100 causes the wave irradiation unit 110 to irradiate ultrasonic waves to the object 241 to be cooked.

The detection unit 105 causes the distance measurement unit 108 to calculate the distance 245 to the object 241 to be cooked from the propagation time from the time when the ultrasonic wave is irradiated until the reflected wave returns from the object 241 to be cooked, and the speed of sound. (S40).

After that, the control unit 111 instructs the doneness level detection unit 105 to start the detection period according to the progress of the fermentation cooking while keeping the internal temperature at 40°C.

The performance level detection unit 105 determines whether or not it is during the detection period (S41). Then, if it is determined that the present time is the detection period (S41, YES), it is determined whether or not the present time is a predetermined timing for distance measurement (for example, timing with a period of 2 seconds) (S42). If it is determined that the predetermined timing for distance measurement has come (S42, YES), ultrasonic waves are emitted from the wave irradiation unit 110, and the distance 246 from the object 241 to be cooked is measured by the distance measurement unit 108 (S43).

Then, the detection unit 105 determines whether or not the difference between the measured distance 246 and the distance 245 in the initial state is equal to or greater than a predetermined threshold (S44).

As shown in FIG. 8, as a result of the measurement, if the cooking object 241 becomes fermented and swollen cooking object 242 as the cooking progresses, the distance from the detection unit 105 to the cooking object 242 and the distance from the detection unit 105 , the difference from the distance to the cooking target 241 in the initial state is equal to or greater than a predetermined threshold value (for example, 3 cm or greater) (S44, YES).

When the difference between the distance from the detection unit 105 to the object to be cooked 242 and the distance from the detection unit 105 to the object to be cooked 241 in the initial state is greater than or equal to a predetermined threshold value, it is determined that the swelling degree has reached the swelling level. After detection (S45), the detection of the performance level ends.

On the other hand, if it is not the time to measure the distance (S42, NO), and the difference between the distance 245 from the detection unit 105 to the object to be cooked 241 in the initial state and the distance 246 measured in step S43 is is less than the threshold (S44, NO), the process returns to step S41. Actions are repeated.

If the control unit 111 issues an instruction to end the detection period to the performance level detection unit 105 (S41, NO), the performance level detection ends.

In addition, in the present modification, ultrasonic waves are emitted from the wave irradiation unit 110 and the distance is measured, but the present disclosure is not limited to this example. For example, the distance may be measured by irradiating light waves such as infrared rays. Also, in the present embodiment, there is one distance threshold, but multiple thresholds may be provided to detect whether or not the distance difference has reached multiple levels.

In addition, in this modification, as shown in FIG. 8, the performance level detection unit 105 is attached to the inner upper part of the side surface opposite to the door of the cooker 100, but the present disclosure is based on this example. is not limited to Detecting unit 105 may be provided at any position among the top surface, the side surface, and the like of cooking appliance 100 as long as it is a position at which waves can be applied to object 241 to be cooked.

In addition, the properties of ultrasonic wave change such that the propagation of ultrasonic waves becomes faster as the temperature and humidity become higher. Therefore, in the present embodiment, constant temperature cooking at a chamber internal temperature of 40° C. has been described. However, when cooking with a large temperature change during cooking, a thermistor 104 for measuring the internal temperature and a temperature measuring unit can be provided in the performance level detection unit 105 . Then, the detection value of the performance level detection unit 105 is corrected according to the temperature detected by them. As a result, the quality level detection unit 105 can perform detection during the entire period in which the object to be cooked is kept in the refrigerator.

Furthermore, in the present embodiment, the initial state of the distance to the object to be cooked is measured before the detection period. good too.

Further, in the present embodiment, the cooking part is the heater 102 for heating and cooking, but it may be one for cooling and cooking.

As described above, the cooking appliance 100 of the present modification includes the heater 102, which is a cooking unit that cooks the object to be cooked 231 housed in the chamber, and irradiates the object 231 to be cooked with ultrasonic waves that are waves. and a doneness level detection unit 105 for detecting the doneness of the object 231 to be cooked by reflection of . The doneness level detection unit 105 has a doneness level detection control unit 106, and the doneness level detection control unit 106 detects the swelling condition of the cooking object 231 based on the detection result of the doneness level detection unit 105. . As a result, the swelling condition can be detected in a short time without contact, without damaging the object to be cooked in the refrigerator due to reasons such as too strong air pressure.

In addition, the doneness level detection unit 105 irradiates the object 241 to be cooked with ultrasonic waves from the upper inner side surface 243 of the cooker 100, and measures the distance to the object 241 by the reflection thereof. Then, the swelling condition of the object 242 to be cooked is detected from a change in distance (for example, the difference between the distance 245 from the detection unit 105 to the object to be cooked 241 and the distance 246 from the detection unit 105 to the object 242 to be cooked). As a result, it is possible to detect the degree of swelling in a short period of time without contact, such as in fermented bread, cakes, and the like.

(Third modification)
Furthermore, in this modification, the wave irradiation unit 110 is capable of swinging forward, backward, left and right so that the inside bottom surface is divided into several parts and wave motion can be applied to each surface.

Thereby, the irradiation direction can be narrowed down. The doneness level detection unit 105 also serves as a cooking target position detection unit.

The operation and action of the cooker 100 configured as described above will be described below.

FIG. 10 is a flow chart showing the operation flow of the cooking target position detection unit of cooking appliance 100 in the third modification of the embodiment of the present disclosure. FIG. 11 is a plan view showing an example of the detection result of the interior bottom surface of the cooker performed by the cooking target position detector of the cooker. In FIG. 11, it is assumed that the lower side of the drawing is the door side.

First, when cooking appliance 100 is powered on, according to an instruction from control unit 111, performance level detection unit 105, which also serves as a cooking target position detection unit, detects that the inside of cooking appliance 100 is empty. The distance to each cell on the bottom of the refrigerator is measured in advance (S50). That is, as shown in FIG. 11, the detection control unit 106 of the workmanship level detection unit 105 applies ultrasonic waves from the wave irradiation unit 110 to each of the cells obtained by dividing the inner bottom surface 250 into several cells. Then, distance measurement is performed by the distance measurement unit 108 .

Next, when the user puts the object to be heated into the chamber and operates the operation unit 113 to start cooking, the doneness level detection control unit 106 is instructed by the control unit 111 to operate the bottom surface of the chamber. 250 is divided into several cells, each of which is irradiated with ultrasonic waves from the wave irradiation unit 110, and distance measurement is performed by the distance measurement unit 108 (S51).

Next, the difference between the distance measured in step S51 and the distance when the refrigerator is empty, which was previously measured in step S50, is calculated for each cell. If this difference is equal to or greater than a predetermined threshold value (for example, 3 cm or more), then "1" indicates that each cell is close to the wave irradiation unit 110. If the difference is less than the predetermined threshold value, it is far from the wave irradiation unit 110. It is binarized as "0" indicating that, and the cell with "1" is detected as the cooking target position (S52). This is because if the difference from the distance when the inside of the refrigerator is empty is equal to or greater than the predetermined threshold, there is a high possibility that an object to be heated is placed in that cell.

Next, as a result of the binarization, it is determined whether or not there is a cell set to "1" indicating that it is close to the wave irradiation unit 110 (S53). If the position to be cooked cannot be detected (S53, NO), the position of the center of gravity of the entire inner bottom surface (point 251 in FIG. 11) is calculated (S54). A cell range 252 includes two cells adjacent to the point 251 and two sets of two cells adjacent to the two cells in the horizontal direction (six cells in total). Then, the cell range 252 is determined as the target position for the ultrasonic wave irradiation from the wave irradiation unit 110 when the performance level detection unit 105 detects the original performance level (S56).

On the other hand, as a result of binarization, if there are one or more cells set to "1" indicating that they are close to the wave irradiation unit 110 (S53, YES), a block of some cells set to "1" The center of gravity is calculated for each (S55).

For example, if the cell ranges 255 and 256 hatched in FIG. 11 are "1", the center of gravity 253 of the cell range 255 and the center of gravity 254 of the cell range 256 are calculated. Then, when the workmanship level detection unit 105 detects the original workmanship level, four cells including the center of gravity 253 and the center of gravity 254 are used as target positions when the wave irradiation unit 110 emits ultrasonic waves. At least one of the four cells including the cell is determined as the cell range. For example, if the center of gravity is located between four cells (for example, center of gravity 254), four cells adjacent to center of gravity 254 are determined as the cell range. In addition, when the position of the center of gravity exists, for example, between two cells (for example, the center of gravity 253), 2 cells adjacent to the center of gravity 253 plus 2 cells above or 2 cells below A cell range is determined (S56).

For example, in the example shown in FIG. 11, cell range 256 corresponds to center of gravity 254 and cell range 257 corresponds to center of gravity 253 .

In this modified example, the distance measurement for each cell on the bottom surface of the inside of the refrigerator is performed every time the cooking appliance 100 is turned on while the inside of the refrigerator is empty. However, the initial state of the distance to each cell may be stored for the first time the power is turned on. Alternatively, an adjustment mode or the like that is not normally used by the user may be separately provided, the distance may be measured, and the measured distance may be stored in advance as the initial state. Furthermore, if the distance can be determined in advance, it may be a fixed value.

In this modification, the distance measurement from the performance level detection unit 105 to the object to be cooked is performed when the user instructs the start of cooking with the operation unit 113, but the door is opened. Distance measurements may then be taken at the time it is closed.

In addition, in this modified example, four cells in the vicinity of the center of gravity are set as the cell range, but the number of cells may be arbitrary as long as it is within the cell range detected as the cooking target position. Conversely, when the number of cells in the cell range detected as the cooking target position is equal to or greater than a predetermined value, the cell range is reduced to You may narrow down to the cell range near a centroid.

Further, in this modified example, an example is shown in which the cooking target position detection unit is configured to serve as the performance level detection unit 105. However, even if a camera is separately provided and the cooking target position is detected by image processing, good. Further, from the temperature distribution of the object to be cooked during cooking detected by the temperature detection unit, if the object is to be cooked, a portion having a higher temperature than the surrounding area may be detected as the object to be cooked.

As described above, the cooker 100 of this modification includes the performance level detection unit 105 that also serves as a cooking position detection unit for detecting the cooking position placed in the chamber. The doneness level detection unit 105 performs wave irradiation by the wave irradiation unit 110 on the previously detected position to be cooked. As a result, it is possible to efficiently detect the position of the object to be cooked in a short time without contact.

(Fourth modification)
In this modification, as shown in FIG. 1, the cooker 100 includes an infrared sensor 103 for detecting the temperature of the object to be cooked by receiving infrared rays emitted by the object to be cooked, and an infrared sensor 103 for detecting the temperature inside the cooker 100 a thermistor 104, a magnetron 101 which is a cooking part, and a heater 102 which is also a cooking part. The cooker 100 also includes a control unit 111, a performance level detection unit 105, a menu designation unit 112, a cooking process management unit 116 for managing each cooking process, and a cooking time timer unit 115 for measuring cooking time. , an operation unit 113 for user operation, and a display unit 114 . Further, it is assumed that the control unit 111 includes a cooking end determination unit 118 .

FIG. 12 is a flowchart showing the flow of the overall operation of cooking by cooker 100 and detection by detection unit 105 of the doneness level in the fourth modification of the embodiment of the present disclosure.

The operation and effects of the cooker 100 configured as described above will be described below.

The user operates the operation unit 113 to designate a menu with the menu designating unit 112 and instructs to start cooking (S60).

When the instruction to start cooking is given (S60, YES), the control unit 111 checks whether the menu specified by the menu specifying unit 112 is a menu whose quality level should be detected by the quality level detection unit 105 (S61). ). Control unit 111 repeats step S60 until a cooking start instruction is issued (S60, NO).

In step S61, if it is determined that the menu is not a menu subject to the performance level detection by the performance level detection unit 105 (S61, NO), the performance level detection unit 105 detects softness, firmness, and swelling. Instead, the magnetron 101 or the heater 102 is used for cooking (S62).

In step S62, the cooking process management unit 116 manages the cooking process, controls the output of the magnetron 101 or the heater 102 according to the content of the cooking process, and measures the cooking time in each process with the cooking time measuring unit 115. do the cooking.

It is determined whether the final process is completed or whether a predetermined time has elapsed since the cooking was started by the cooking time measuring section 115 (S63). When the end of cooking is detected (S63, YES), the end-of-cooking determination unit 118 determines that the end of cooking is complete, and ends the cooking (S74).

For example, in the case of warming sake, the quality level detection unit 105 does not detect softness, firmness, and swelling, and the magnetron 101 controls the cooking time measuring unit 115 for about one minute from the start of cooking. When it is determined that the time has passed, the cooking is terminated.

On the other hand, in step S61, if the performance level detection unit 105 determines that the performance level should be detected for the target menu (S61, YES), the detection method in the performance level detection unit 105 is determined ( S64). That is, in determining the detection method in the quality level detection unit 105, it is determined which of the softness, firmness, and swelling is to be detected, or whether to perform a combination of these detections. .

Also, the detection method of the doneness level detection unit 105 is determined, for example, in the case of detecting the degree of firmness, whether the degree of firmness is detected using the reflectance in the reflectance measurement unit 107, or whether the degree of firmness is detected using the reflection rate of the cooking object vibration unit 117 and the cooking object vibration unit 117. It is determined whether to detect the degree of lumpiness using the timer 109 (hereinafter also referred to as detection of the degree of lumpiness by vibration convergence) or to detect the degree of lumpiness by both methods.

Furthermore, the control unit 111 determines in which step the detection period of the determined detection method of the performance level detection unit 105 is to be started, and also determines the temperature of the object to be cooked at which the detection period is to be started ( S65).

After that, the control unit 111 controls the output of the magnetron 101 or the heater 102 according to the cooking process, and cooks while measuring the cooking time in each process by the cooking time measuring unit 115 (S66).

In step S67, whether the cooking process and temperature determined in step S65 have been reached (for example, in the case of heat cooking, has the temperature reached a predetermined temperature or higher in a predetermined cooking process?), i.e., the detection period It is determined whether or not it is inside.

In step S67, when it is determined that the condition is satisfied (S67, YES), the control unit 111 instructs the quality level detection unit 105 to detect softness, firmness, or swelling. . Furthermore, in the case of the degree of clumping, whether the degree of clumping is detected by the reflectance of the reflectance measuring unit 107, or the degree of clumping is detected by the cooking object vibrating unit 117 and the timer unit 109, or by both methods. An instruction is given as to whether to detect the condition.

The performance level detection unit 105 performs detection using the instructed detection method during the detection period (S69). 3, step S28 in FIG. 7, or step S44 in FIG. It is determined whether or not (S70).

If the workmanship level detection unit 105 determines that the workmanship level has reached a certain level (S70, YES), the control unit 111 causes the display unit 114 to display that the workmanship level has reached a certain level ( S71), the detection period ends (S72).

The cooking end determination unit 118 of the control unit 111 confirms with the cooking process management unit 116 whether or not the current cooking process is the final process (S73). If it is determined that the current process is the final process (S73, YES), the cooking is finished (S74).

On the other hand, if the doneness level detection unit 105 cannot detect that the doneness has reached a certain level (S70, NO), the cooking end determination unit 118 of the control unit 111 determines that the maximum time has elapsed in the final process and the cooking time has elapsed. The end of cooking is determined based on the cooking time from the start or the occurrence of an abnormality (S68), and until the end of cooking (S68, YES), the process returns to step S66 to continue cooking (S68, NO).

The cooking end determination unit 118 of the control unit 111 determines that cooking has ended due to the lapse of the maximum time in the final process, the lapse of the maximum cooking time from the start of cooking, or the occurrence of an abnormal high temperature in the object to be cooked during cooking (S68, YES). If so, the cooking is finished (S74). When cooking is finished, the sensing period is also finished.

Further, in step S70, if the performance level detection unit 105 does not detect that the performance level has reached the threshold level (S70, NO) and the maximum cooking time of the current process has passed (S68, YES), , the control unit 111 terminates the detection period.

Further, in the present embodiment, the threshold value displayed on the display unit 114 may be adjusted according to the preference of the user, assuming that the performance level reaches a certain level according to the cooking menu. good. Specifically, while the display unit 114 is displaying that the performance level has reached a certain level, the user can adjust the threshold by operating the operation unit 113, for example, by moving up and down. This adjusted threshold value is used as a threshold value in the performance level detection unit 105 when the same menu is cooked next time.

For example, the menu specified by the menu specifying unit 112 is “heating frozen rice” (for example, the menu specified by the menu specifying unit 112 is “heating” and the cooking detected by the infrared sensor 103 at the start of cooking is The case where the target temperature is 0° C. or lower is also considered).

In this case, in step S64, the doneness level detection method is determined to be "softness detection", and in step S65, the cooking process at the start of the doneness level detection period is determined to be "no designation". Also, the temperature at the start of the performance level detection period is determined to be "70° C. or higher for the object to be cooked", and as shown in FIGS. 3 and 4, for example, "softness" is detected.

When the doneness level detection unit 105 detects that the reflectance reaches the threshold value of “softness”, the control unit 111 causes the display unit 114 to display “softness level reached”, and the control unit 111 controls the cooking process. End determination unit 118 ends cooking.

If the menu specified by menu specifying unit 112 is "pudding", then in step S64, the detection method for the doneness level is set to "detection of firmness by reflectance" and "detection of firmness by vibration convergence". It is determined. In step S65, the cooking process in which the doneness level detection period is started is the "first half process" for the process of "detecting the degree of firmness by reflectance" and the "second half process" for the process of "detecting the degree of firmness by vibration convergence". is determined. Also, the temperature at the start of the performance level detection period is determined to be "unspecified", and the "hardness" is detected as shown in FIGS. 3, 5, 6, and 7, for example.

In the “first half process”, the control unit 111 causes the display unit 114 to display Display "Lump level 1 reached". The cooking end determination unit 118 of the control unit 111 continues cooking because the “second half process” still remains. When it is detected that the threshold value of the lumpiness level detection” has been reached, the display unit 114 displays “Attainment of the lumpiness level 2”, and the cooking end determination unit 118 of the control unit 111 ends the cooking.

Further, when the menu specified by the menu specifying unit 112 is "fermented bread", in step S64, the detection method for the doneness level is determined to be "detection of swelling condition", and in step S65, the doneness level is detected. The cooking process that starts the period is determined as the "fermentation process (a process in which the internal temperature is maintained at 40° C., and preceded by the "internal temperature warming process")". Then, the temperature at which the doneness level detection period starts is set to "not specified" (in the present embodiment, it is specified by the cooking process, but the temperature may be specified as "inside temperature of 40° C. or higher"), For example, as shown in FIGS. 8 and 9, the "swelling condition" is detected.

In the "fermentation step", the control unit 111 causes the display unit 114 to indicate "Reached swelling level" when the performance level detection unit 105 detects that the difference in distance has reached the threshold value for "Swelling condition detection". is displayed, and the cooking end determination unit 118 of the control unit 111 ends the cooking.

In the present embodiment, the detection period of the doneness level detection unit 105 is started when a predetermined process managed by the cooking process management unit 116 is started. The detection period may be started according to the elapsed time from the start of cooking.

In addition, in the present embodiment, one detection method for the doneness level is determined in one cooking process, but a plurality of detection methods are determined, and for example, "softness detection" and "swelling condition detection" are determined. It may be determined that multiple performance levels are detected within the detection period.

As described above, the cooking appliance 100 of this modification includes the menu designating section 112 that designates a cooking menu. Then, according to the menu set by the menu specifying unit 112, the quality level detection unit 105 detects at least one of softness, firmness, and swelling. As a result, the object to be cooked in the refrigerator is not damaged, and depending on the menu, the outer shape does not change much, such as reheating frozen rice, but the softness changes, such as pudding or tofu. Appropriate quality detection can be performed in a short period of time according to the characteristics of the cooking object to be the quality level detection target, such as an object that is not elastic but has elasticity, and an object that swells greatly such as a cake.

Cooking device 100 of this modification also manages cooking time measuring unit 115 for measuring elapsed time from the start of cooking in magnetron 101 or heater 102, which is the cooking unit, and the cooking process in the cooking unit. At least one of the cooking process management units 116 is provided. After the cooking time measuring unit 115 measures a predetermined time, or when a predetermined process managed by the cooking process managing unit 116 is started, the control unit 111 starts detection by the doneness level detecting unit 105 . . As a result, it is possible to detect the workmanship level efficiently, in a short time, without contact, by narrowing it down to when it is necessary to detect the workmanship level.

In addition, the cooking appliance 100 of this modification includes the thermistor 104, which is a temperature detection unit for detecting the internal temperature, and the infrared sensor 103, which is a temperature detection unit for detecting the temperature of the object to be cooked. At least one of them may be provided. After at least one of the thermistor 104 and the infrared sensor 103 detects a predetermined temperature, the control unit 111 starts detection by the performance level detection unit 105 . As a result, it is possible to efficiently detect the quality level in a short period of time in a non-contact manner by narrowing down the detection of the quality level when necessary according to the cooking temperature.

Furthermore, the cooking end determination unit 118 of the control unit 111 of the cooking appliance 100 of this modification determines the end of cooking based on the detection result of the performance level detection unit 105 . Thereby, it is possible to finish the cooking according to the predetermined target result.

As described above, the present disclosure is not limited to the embodiments or individual modifications, and the aspects of the embodiments and their modifications can be combined in any way. is. Such combined forms are also included in the present disclosure. For example, according to the cooker 100 having the configuration of FIG. 1, at least one of the functions of the embodiment and all modifications can be realized.

As described above, according to the present disclosure, it is possible to detect the level of cooking performance in a short period of time in a non-contact manner without damaging the object to be cooked in the cooking chamber. For this reason, it can be applied not only to heat cooking but also to detect the softness and firmness of cold cooking, and it can also be applied to cooling and defrosting in refrigerators, etc., making it useful not only for domestic use but also for commercial use. is.

100 cooker 101 magnetron (cooking part)
102 heater (cooking unit)
103 Infrared sensor (temperature detection unit)
104 thermistor (temperature detector)
105 detection unit 106 detection control unit 107 reflectance measurement unit 108 distance measurement unit 109 time measurement unit 110 wave irradiation unit 111 control unit 112 menu designation unit 113 operation unit 114 display unit 115 cooking time measurement unit 116 cooking process management unit 117 cooking target vibration Part 118 Cooking end determination part 202 Door 203, 231, 241, 242 Cooking object 205 Wave 206 Reflected wave 220, 221, 222, 223, 225, 226, 227, 228 Reflectance 232 Cooking saucer 233 Position 234 Vibrating part 243 Inside the refrigerator Side top 245,246 Distance 250 Inside bottom 251 Points 252,255,256,257 Cell range 253,254 Center of gravity 301 Cooking chamber

Claims (10)

a cooking chamber in which objects to be cooked are stored;
a cooking unit that cooks the object to be cooked that is housed in the cooking chamber;
A performance level detection unit that irradiates waves to the object to be cooked in the cooking chamber and detects reflected waves of the waves;
A detection control unit that controls the detection unit for the workmanship level,
Cooking in which the reflectance of the reflected wave is measured at predetermined timings, and at least one of softness, firmness, and swelling of the object to be cooked is detected based on changes in the reflectance. vessel. a cooking chamber in which objects to be cooked are stored;
a cooking unit that cooks the object to be cooked that is housed in the cooking chamber;
A performance level detection unit that irradiates waves to the object to be cooked in the cooking chamber and detects reflected waves of the waves;
A detection control unit that controls the detection unit for the workmanship level,
In the cooking appliance, the detection control unit detects at least one of softness, degree of firmness, and degree of swelling of the object to be cooked based on the detection result of the performance level detection unit,
A cooking target position detection unit that detects the position of the cooking target stored in the cooking chamber,
The doneness level detection unit is a cooker that irradiates the wave motion to the position detected by the cooking target position detection unit. a cooking chamber in which objects to be cooked are stored;
a cooking unit that cooks the object to be cooked that is housed in the cooking chamber;
A performance level detection unit that irradiates waves to the object to be cooked in the cooking chamber and detects reflected waves of the waves;
A detection control unit that controls the detection unit for the workmanship level,
In the cooking appliance, the detection control unit detects at least one of softness, degree of firmness, and degree of swelling of the object to be cooked based on the detection result of the performance level detection unit,
The performance level detection unit has a cooking object vibration unit that vibrates the cooking object in the cooking chamber,
The detection control unit vibrates the object to be cooked by the vibrating unit for the object to be cooked, irradiates the object to be cooked with the wave from the detection unit for the quality level, and measures the time it takes for the reflected wave to converge. , a cooker for detecting the degree of lumpiness of the object to be cooked . The performance level detection unit has an irradiation unit that irradiates the object to be cooked in the cooking chamber with ultrasonic waves, and a reflectance measurement unit that measures the reflectance of the ultrasonic waves,
The detection control unit detects at least one of the softness, the degree of firmness, and the degree of swelling of the object to be cooked, based on the change in the reflectance measured by the reflectance measurement unit. Cooking appliance according to any one of claims 1 to 3 . The doneness level detection unit has a distance measurement unit that measures the distance to the cooking target, and the detection control unit detects the swelling condition of the cooking target based on a change in the distance measured by the distance measurement unit. The cooker according to any one of claims 1 to 4 . A menu designation unit that designates a cooking menu to be performed in the cooking unit,
6. Any one of claims 1 to 5 , wherein the detection control unit detects at least one of softness, firmness, and swelling according to the menu set by the menu specifying unit. The cooker according to item 1. a control unit;
A cooking time timing unit that measures the elapsed time from the start of cooking by the cooking unit, or a cooking process management unit that manages the cooking process in the cooking unit,
The control unit causes the doneness level detection unit to start detection after the cooking time timing unit has clocked a predetermined time or when a predetermined process managed by the cooking process management unit has started. Cooker according to any one of claims 1 to 6 . a control unit;
A temperature detection unit for detecting the temperature in the cooking chamber or the temperature of the object to be cooked,
7. The cooker according to any one of claims 1 to 6 , wherein the control section causes the performance level detection section to start detection after the temperature detection section detects a predetermined temperature. A temperature detection unit for detecting the temperature in the cooking chamber or the temperature of the object to be cooked,
8. The cooker according to claim 7 , wherein the control unit causes the performance level detection unit to start detecting after the temperature detection unit detects a predetermined temperature. further comprising a control unit,
10. The cooker according to any one of claims 1 to 9 , wherein the control unit determines completion of cooking by the cooking unit based on the detection result of the performance level detection unit.

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