JP7193390B2 - Cooking management methods, systems, programs and equipment - Google Patents

Description

The present invention, for example, relates to a temperature control technique including estimation of the core temperature of food to be cooked.

From the point of view of health and hygiene, it is essential to manage the core temperature of the food being cooked, and a core temperature gauge is used to measure the core temperature. This core thermometer generally employs contact measurement such as inserting a temperature detection part into the food to be cooked.
Regarding the measurement of the core temperature of the object to be cooked, it is known to estimate the core temperature from the weight change of the object to be cooked during heating (for example, Patent Document 1).

JP 2017-133780 A

By the way, among steam convection ovens, there are products equipped with a core thermometer for detecting the core temperature of the food to be cooked. Thorough hygiene management is required to prevent food poisoning, and core temperature control is essential.
Regarding this core temperature management, the core temperature gauge is generally for thick foods, and it is difficult to measure the core temperature with the core temperature gauge for the food that cannot be inserted into the core temperature gauge. The core temperature cannot be measured accurately only by bringing the gauge into contact with the food to be cooked, and even if the food can be inserted with a core temperature gauge, it is difficult to attach the core temperature gauge to the food to be cooked. There is a problem that it is troublesome and time-consuming.
The inventor obtained the knowledge that a professional cook can adjust the core temperature of steak meat to 75[°C] or 85[°C] and bake it without using a core thermometer in a grilled dish cooking test. there is
Therefore, based on the above problems and findings, an object of the present invention is to acquire color information from a food to be cooked in a non-contact manner, and to estimate the core temperature from this color information in a non-contact manner.

In order to achieve the above object, according to one aspect of the cooking management method of the present invention, there is provided a step of obtaining image information of the food to be cooked before, during, or after heating ; In the image of the object to be cooked after it has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold value are converted to white pixels, and the pixels whose brightness is less than the threshold value are converted to black pixels. a step of storing a grayscale ratio, which is a black-and-white ratio before and after heating calculated from the number of white pixels and the number of black pixels of each image of the food; and calculating the predicted black-and-white ratio of the food to be cooked using the grayscale ratio, and calculating the image of the food to be cooked from the image information of the food to be cooked acquired by the color information acquisition unit and estimating that the core temperature of the food item has reached the reference value if the black-to-white ratio matches the predicted black-to-white ratio .
This cooking management method may further include a step of judging the quality of the heating based on the black-and-white ratio of the image of the food being cooked and the predicted black-and-white ratio .
This cooking management method may further include a step of presenting presentation information including one or more of attribute information of the object to be cooked, image information, image gray scale ratio, temperature information, and determination information.

In order to achieve the above object, according to one aspect of the cooking management system of the present invention, a color information acquisition unit that acquires image information from an object to be cooked before, during, or after heating ; In the image of the food after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold value are converted to white pixels, and the pixels whose brightness is less than the threshold value are converted to black pixels, and the image of the food before heating and the heating are performed. A storage unit for storing a grayscale ratio, which is a black-and-white ratio before and after heating calculated from the number of white pixels and the number of black pixels of each image of the previous cooking object, and the cooking object before heating acquired by the color information acquiring unit A predicted black-and-white ratio of the object to be cooked is calculated using the image information of the object and the grayscale ratio, and the object being cooked is calculated from the image information of the object being heated acquired by the color information acquisition unit. a processing unit for estimating that the core temperature of the food has reached the reference value if the black-and-white ratio of the image of the cooking food matches the predicted black-and-white ratio .
In this cooking management system, the processing unit further calculates predicted color information when the food to be cooked is heated to a reference temperature or higher, acquires color information from the food to be cooked during heating or after heating, and By comparing the information with the predicted color information, the core temperature of the food may be estimated.
In this cooking management system, the processing unit may acquire gradation information from the color information, and estimate the core temperature of the food to be cooked from the gradation information.
In this cooking management system, the processing section may further determine the quality of the heating based on the color information.
This cooking management system further comprises an information presentation unit, and presents presentation information including one or more of attribute information, color information, grayscale ratio, temperature information, and determination information of the food to be cooked on the information presentation unit. you can

In order to achieve the above object, according to one aspect of the program of the present invention, there is provided a program implemented by a computer, which has a function of acquiring image information of a food to be cooked before, during, or after heating; , In the image of the food before heating and after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold value are converted to white pixels, and the pixels whose brightness is less than the threshold value are converted to black pixels. A function to store the grayscale ratio, which is the black and white ratio before and after heating calculated from the number of white pixels and the number of black pixels of each image of the image and the image of the food before heating, and the grayscale ratio before heating acquired by the color information acquisition unit A predicted black-and-white ratio of the object to be cooked is calculated using the image information of the object to be cooked and the grayscale ratio, and the heating is calculated from the image information of the object to be cooked being heated acquired by the color information acquisition unit. and a function of estimating that the core temperature of the object to be cooked has reached the reference value if the black-and-white ratio of the image of the object to be cooked matches the predicted black-and-white ratio .
This program further comprises a function of calculating predicted color information when the food to be cooked is heated to a reference temperature or higher, a function of acquiring color information from the food being heated or after being heated, and the color information and the and a function of estimating the core temperature of the food to be cooked by comparing with the predicted color information.
This program WHEREIN: You may make the said computer implement|achieve the function which acquires light and shade information from the said color information, and estimates the core temperature of a to-be-cooked food from said light and shade information.
In this program, the computer may further realize a function of judging the quality of heating based on the color information.
In this program, the computer may further implement a function of presenting presentation information including one or more of attribute information, color information, gradation ratio, temperature information, and judgment information of the object to be cooked to the information presentation unit. .

In order to achieve the above object, according to one aspect of the apparatus of the present invention, a color information acquisition unit that acquires image information of the object to be cooked before, during, or after heating; In the image of the food item after it has been heated up to the reference value, the pixels whose brightness is equal to or higher than the threshold are converted to white pixels, and the pixels whose brightness is less than the threshold value are converted to black pixels. A storage unit for storing a grayscale ratio, which is a black-and-white ratio before and after heating calculated from the number of white pixels and the number of black pixels of each image of the object to be cooked; A predicted black-and-white ratio of the object to be cooked is calculated using the image information and the grayscale ratio, and the object to be cooked is calculated from the image information of the object being heated acquired by the color information acquisition unit. and a processing unit for estimating that the core temperature of the food has reached the reference value if the black-and-white ratio of the image matches the predicted black-and-white ratio .
In this device, the processing unit further calculates predicted color information when the food to be cooked is heated to a reference temperature or higher, acquires color information of the food to be cooked during or after heating, and obtains color information of the food to be cooked. A core temperature of the food may be estimated by comparing with the predicted color information.
In this device, the processing unit may obtain gradation information from the color information, and estimate the core temperature of the food to be cooked from the gradation information.
In this device, the processing unit may further determine whether the heating is good or bad based on the color information.
This appliance may further comprise an information presentation unit, and the information presentation unit may present presentation information including one or more of attribute information, color information, gradation ratio, temperature information, and determination information of the food to be cooked. .
This appliance may further include a heating unit for heating the food to be cooked.

According to the present invention, any of the following effects can be obtained.
(1) The core temperature of the food to be cooked can be estimated from the color information of the food being cooked or after cooking, so that the core temperature can be measured quickly and the quality of the food can be prevented from deteriorating due to the core temperature measurement.
(2) The core temperature can be estimated without contacting the food during cooking or after cooking by acquiring the color information of the food, and the deterioration of the food due to the contact of the core temperature measurement can be prevented.
(3) The quality of the heating can be judged from the color information of the food to be cooked, and the judgment of the quality of the heating can be speeded up and the safety of the food to be cooked can be improved.
(4) The human load required for measuring the core temperature of the food to be cooked can be reduced.

6 is a flow chart showing a process of obtaining comparison information according to the first embodiment; It is a flowchart which shows the estimation process of the core temperature which concerns on 1st Embodiment. It is a figure which shows the image before heating of to-be-cooked material, and the image after heating. FIG. 10 is a diagram showing simplification processing of an image before heating; FIG. 10 is a diagram showing a simplification process for a post-heating image; It is a figure which shows the relationship between black-and-white ratio and core temperature. It is a figure which shows an example of a comparison information file. It is a figure which shows the image before heating of to-be-cooked material, the image during heating, and the image after heating. It is a figure which shows the relationship between black-and-white ratio and core temperature. It is a figure which shows a cooking management file. It is a figure which shows the cooking management system which concerns on 2nd Embodiment. It is a figure which shows the hardware of a management apparatus. FIG. 10 is a diagram showing an acquisition sequence of comparison information; FIG. 10 is a diagram illustrating presentation of comparison information; It is a figure which shows the estimation sequence of core temperature. It is a figure which shows the presentation of the estimation information of core temperature. It is a figure which shows the cooking appliance which concerns on 3rd Embodiment.

[First embodiment]
FIG. 1 shows a process of obtaining comparison information of a food to be cooked according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such processes.
The cooking management process according to the first embodiment includes a comparison information acquisition process and a core temperature estimation process. In the comparison information obtaining step, the color information of the object to be cooked F before and after heating (color information before heating and color information after heating) is obtained, and the grayscale ratio qc before and after heating is calculated. In the step of estimating the core temperature Ti, the predicted color information is calculated using the shading ratio qc and the pre-heating color information of the food Fx, and the predicted color information and the color information are compared to determine the food during or after heating. Estimate the core temperature Ti of the food Fx.

<Acquisition of comparison information>
To obtain this comparison information, as shown in FIG. Acquisition (S104), simplification of image Gs before heating and image Gg after heating (S105), calculation of number of white pixels Nws, number of black pixels Nbs, and black-and-white ratio Rs of image Gs before heating (S106), image Gg after heating Calculation of the number of white pixels Nwg, number of black pixels Nbg, and black-and-white ratio Rg (S107), calculation of the grayscale ratio qc (S108), creation of comparison information Fref (S109), and presentation of information (S110) are included.
Identification of the food F to be cooked (S101): The food F to be cooked for obtaining the comparison information has an attribute common or similar to that of the food Fx in order to increase the accuracy of estimating the core temperature Ti of the food Fx. Preferably. For example, if there are a plurality of cooking items Fx, the cooking item F may be selected from among the cooking items Fx.

Acquisition of unheated image Gs (S102): An unheated image Gs is acquired as color information of the food F to be cooked. To acquire this pre-heating image, for example, a camera may be used to photograph the food F before heating. This preheated image Gs may be either a two-dimensional image or a three-dimensional image.
Heating the food F (S103): The food F is heated by the same cooking method as the food Fx until the core temperature Ti rises to the reference temperature Tref. Heating is terminated when Ti=Tref or Ti≈Tref.
Acquisition of after-heating image Gg (S104): After-heating image Gg is acquired as the color information of the food F to be cooked. The object to be cooked F is heated, and when the core temperature Ti and the reference temperature Tref are compared, and when Ti=Tref or Ti≈Tref, a post-heating image Gg is obtained.

Simplification of pre-heating image Gs and post-heating image Gg (S105): The pre-heating image Gs and post-heating image Gg are subjected to simplification processing on a pixel-by-pixel basis. The pixels of the pre-heating image Gs and the post-heating image Gg include, for example, intermediate brightness pixels between white and black. In the simplification process, a threshold value is set for distinguishing between white and black for intermediate brightness pixels, and among all pixels, those with brightness above the threshold are converted to white pixels, and those with brightness below the threshold are converted to black pixels. do.
Calculation of the number of white pixels Nws, the number of black pixels Nbs, and the black-and-white ratio Rs (S106): The number of white pixels Nws occupying the area Ss within the outline of the food F to be cooked from the unheated image Gs simplified to a black-and-white image. , and the number of black pixels Nbs, the black/white ratio Rs can be calculated from the equation (1).
Rs=Nbs/Nws (1)
This white-black ratio Rs is also the ratio of the white area and the black area to the area Ss before heating.

Calculation of the number of white pixels Nwg, the number of black pixels Nbg, and the black-and-white ratio Rg (S107): From the post-heating image Gg simplified to a black-and-white image, white pixels occupying the area Sg within the outline of the food F to be cooked are similarly calculated. If the number Nwg and the number Nbg of black pixels are calculated, the black/white ratio Rg can be calculated from the equation (2).
Rg=Nbg/Nwg (2)
This white-black ratio Rg is also the ratio of the white area and the black area occupying the area Sg.
Calculation of grayscale ratio qc (S108): If this grayscale ratio qc is defined as the ratio of black and white ratios Rs and Rg that have changed from the black and white ratio Rs of the image Gs before heating to the black and white ratio Rg of the image Gg after heating, it can be expressed by equation (3) ) can be calculated from
qc = Rg/Rs = (Nbg/Nwg)/(Nbs/Nws)
...(3)
This density ratio qc is the ratio of the black-to-white ratios Rs and Rg before and after heating, and is a value that takes into account changes in the area before heating Ss and the area after heating Sg.

Creation of comparison information Fref (S109): Attribute information and comparison information Fref are created for the food F to be cooked, and stored in the comparison information file 2 (FIG. 7). The comparison information Fref may include at least the number of white pixels Nws and the number of black pixels Nbs as the pre-heating image Gs of the food F to be cooked, the number of white pixels Nwg and the number of black pixels Nbg of the image Gg after heating, the grayscale ratio qc, and the like. may contain attribute information.
Presentation of information (S110): The food F to be cooked, its attribute information and comparison information Fref are presented on the display screen of the information presentation unit 52 (FIG. 14), for example.

<Estimation of the core temperature Ti of the food to be cooked Fx>
FIG. 2 shows a process of estimating the core temperature of the food to be cooked Fx in the cooking control process according to the first embodiment. The process shown in FIG. 2 is an example, and the present invention is not limited to such processes.
To estimate the core temperature Ti of the food Fx, the food Fx is specified (S201), the pre-heating image Gsx is acquired (S202), the pre-heating image Gsx is simplified (S203), the number of white pixels Nwsx, the black Calculation of number of pixels Nbsx, black-and-white ratio Rsx (S204), calculation of predicted heated image Ggx, predicted number of white pixels Nwgx, predicted number of black pixels Nbgx, calculation of predicted black-and-white ratio Rgx (S205), image Gpx during heating of food to be cooked Fx (S206), simplification of the heating image Gpx (S207), calculation of the number of white pixels Nwpx, the number of black pixels Nbpx, and the black and white ratio Rpx (S208), estimation of the core temperature Ti of the food Fx (S209), It includes determination of the quality of heating (S210) and presentation of information (S211).

Identification of the food to be cooked Fx (S201): The food to be cooked Fx whose core temperature Ti is to be estimated is specified. Attribute information representing the object to be cooked Fx is acquired for this object to be cooked Fx. This attribute information includes, for example, meat, its processed products, other names, its production information, and the like.

Acquisition of pre-heating image Gsx (S202): In this embodiment, as an example, a pre-heating image Gsx is acquired as color information of the food F from the food Fx before heating. This pre-heating image Gsx may be acquired by photographing with a still camera or a video camera in the same manner as the food F to be cooked. The image before heating Gsx may be either a two-dimensional image or a three-dimensional image.

Simplification of unheated image Gsx (S203): The unheated image Gsx is subjected to simplification processing on a pixel-by-pixel basis. In this simplification process, similarly to the acquisition of the comparison information Fref described above, a threshold value for binarizing white and black pixels is set for intermediate lightness pixels. Intermediate brightness is converted to black pixels.
Calculation of the number of white pixels Nwsx, the number of black pixels Nbsx, and the black-and-white ratio Rsx (S204): The number of white pixels Nwsx and the black pixels occupying the area Ssx within the outline of the object to be cooked Fx from the simplified image Gsx before heating. The number Nbsx is calculated, and the black/white ratio Rsx is calculated by the equation (4).
Rsx=Nbsx/Nwsx (4)
Calculation of predicted heated image Ggx, predicted number of white pixels Nwgx, predicted number of black pixels Nbgx, and predicted black-and-white ratio Rgx (S205): Predicted heated image Ggx, predicted number of white pixels Nwgx, predicted number of black pixels Nbgx, Calculate the predicted black and white ratio Rgx. The predicted heated image Ggx is a predicted image when the core temperature Ti is heated to the reference temperature Tref. As for the predicted heated image Ggx, the relationship of the formula (3) also holds, so the predicted black-and-white ratio Rgx in the predicted heated image Ggx can be expressed by the formula (5).
Rgx (= Nbgx/Nwgx) = qc x Rsx
= qc x (Nbsx/Nwsx) (5)
That is, the predicted black-and-white ratio Rgx can be calculated using the grayscale ratio qc, the number of white pixels Nwsx, the number of black pixels Nbsx, and the black-and-white ratio Rsx in the image before heating Gsx.

Acquisition of image Gpx during heating of food Fx (S206): In order to observe transition of food Fx during heating, image Gpx during heating is acquired.
Simplification of heating image Gpx (S207): The heating image Gpx is simplified in the same manner as in S203.
Calculation of number of white pixels Nwpx, number of black pixels Nbpx, and black-and-white ratio Rpx (S208): The number of white pixels Nwpx, the number of black pixels Nbpx, and the black-and-white ratio Rpx are calculated from the simplified heating image Gpx, and the cooking management file 12 ( 10).
Estimation of Core Temperature Ti of Cooked Food Fx (S209): To estimate the core temperature Ti, the image during heating Gpx is compared with the predicted post-heating image Ggx. Depends on whether the number of white pixels Nwpx, the number of black pixels Nbpx, and the black/white ratio Rpx of the image under heating Gpx match the predicted white pixel count Nwgx, black pixel count Nbgx, and black/white ratio Rgx calculated from the predicted heated image Ggx. , whether the core temperature Tix of the food Fx to be cooked is heated to Tix=Tref or Tix≈Tref. That is, with respect to the predicted number of black pixels Nbgx, the predicted black-and-white ratio Rgx, the number of black pixels Nbpx of the image during heating Gpx, and the black-and-white ratio Rpx of the image during heating Gpx, if equations (6) and (7) hold, the core temperature Tix reaches Tix=Tref, Tix≈Tref.
Nbpx=Nbgx or Nbpx≈Nbgx (6)
Rpx=Rgx or Rpx≈Rgx (7)

Determining whether the heating of the food Fx is good or bad (S210): The quality of the heating of the food Fx may be determined by whether the core temperature Tix of the food Fx has reached the reference temperature Tref. That is, if the relationship between the color information during heating Cpx, which is the comparison information obtained from the food to be cooked Fx, and the predicted post-heating color information Cgx is Cpx=Cgx or Cpx≈Cgx, then Ti≧Tref, so that the heating is good. to decide. Further, if the color information Cpx during heating is Cpx≠Cgx, Ti<Tref, so that it is determined that the heating is defective. This determination result serves as determination information indicating whether the heating is good or bad.

Presentation of information (S211): In this presentation of information, presentation information including information representing the estimated core temperature Ti of the food Fx to be cooked, attribute information of the food to be cooked Fx, color information before heating Csx, gradation ratio qc, One or more of the predicted post-heating color information Cgx and the measurement information is presented. In order to improve safety, it is effective to include alarm information in the case of defective heating in addition to information indicating whether the heating is good or bad in the judgment information.

<Image information of food to be cooked F>
3A shows the pre-heating image Gs of the food F to be cooked, and FIG. 3B shows the post-heating image Gg of the food F to be cooked. In FIGS. 3A and 3B, the grid represented by the XY coordinates indicates the pixels defined on the screen 3. FIG. For ease of explanation, one pixel is enlarged and displayed, but the size of the pixel can be adjusted according to the observation accuracy, and is not limited to the illustrated size.
The number of pixels Ns exists within the outline of the food F in the pre-heating image Gs. The total number of pixels Ns is the total number of white pixels Nws and black pixels Nbs.
Similarly, the post-heating image Gg is an image of the food F after heating, and is shown in a smaller size than the pre-heating image Gs. Similarly, the total number of pixels Ng within the outline of the food F to be cooked is the total number of white pixels Nwg and black pixels Nbg.

<Simplification of image Gs before heating>
A of FIG. 4 shows a pre-heating image Gs of the food F to be cooked. B of FIG. 4 shows the density level distribution of the pixels within the dashed frame portion As shown in A of FIG. A threshold value Cth is set for this gray level in order to simplify to black and white pixels. As described above, in the simplification of the pre-heated image Gs, among intermediate level pixels, pixels equal to or higher than the threshold Cth are converted to white pixels, and pixels lower than the threshold Cth are converted to black pixels. FIG. 4C shows a simplified pixel gray level distribution. FIG. 4D shows a simplified black-and-white pixel distribution of the dashed frame As. In FIG. 4D, Wi indicates white pixels and Bi indicates black pixels.
Such processing simplifies the pre-heating image Gs (A in FIG. 4) into white pixels and black pixels, similar to the simplification of the broken-line frame As.

<Simplification processing of post-heating image Gg>
A of FIG. 5 shows the post-heating image Gg of the food F to be cooked. B of FIG. 5 shows the density level distribution of the pixels within the dashed frame portion Ag shown in A of FIG. A threshold value Cth is similarly set for this grayscale level in order to simplify to black and white pixels. As described above, in the simplification of the heated image Gg, among intermediate level pixels, pixels equal to or higher than the threshold Cth are converted to white pixels, and pixels lower than the threshold Cth are converted to black pixels. FIG. 5C shows a simplified pixel gray level distribution. FIG. 5D shows a simplified black-and-white pixel distribution of the dashed frame Ag.
By such processing, the post-heating image Gg (A in FIG. 5) is simplified into white pixels and black pixels, similar to the simplification of the broken-line frame Ag.
In this way, if image information with simplified gradation levels is used, it is possible to compare the pre-heating image Gs (FIG. 4D) with the post-heating image Gg (FIG. 5D) to determine the baked state of the food F to be cooked. can be grasped as electronic information.

<Relationship between black/white ratio Rs, Rg and core temperature Ti>
In FIG. 6, the horizontal axis represents the black-and-white ratios Rs and Rg before and after heating and the vertical axis represents the core temperature Ti, showing the relationship between the black-and-white ratios Rs and Rg and the core temperature Ti. Ts is the temperature before heating, and Tg is the temperature after heating.
The food F to be cooked is heated until the core temperature Ti rises from Ti=Ts to the reference temperature Tref. At this time, when Ti=Ts and the image Gs before heating is heated to the reference temperature Tref, the food F changes to the image Gg after heating.
A straight line Lref connecting the intersection point of the pre-heating temperature Ts and the pre-heating black-and-white ratio Rs and the intersection point of the reference temperature Tref and the black-and-white ratio Rg indicates the image change of the food F to be cooked F from the black-and-white ratio Rs to the black-and-white ratio Rg. . In other words, it represents the transition of the grayscale ratio qc.

<Comparison information file 2>
FIG. 7 shows an example of the comparison information file 2. As shown in FIG. This comparison information file 2 is an example of a comparison information database.
The comparison information file 2 is provided with a number section 4 , a food item section 6 , an attribute information section 8 and a comparison information section 10 . The number part 4 stores a data number used for identifying the food F to be cooked. When there are a plurality of cooking items F1, F2, . . . Attribute information such as the name of the food F to be cooked is stored in the attribute information section 8 .
The comparison information section 10 includes a pre-heating color information section 10-1, a post-heating color information section 10-2, and a light/dark ratio section 10-3. A white pixel portion 10-11, a black pixel portion 10-12, and a black/white ratio portion 10-13 are set in the pre-heating color information portion 10-1. The number of white pixels Nws after the simplification processing is stored as the pre-heating color information Cs of the food F to be cooked in the white pixel portion 10-11. In the black pixel portion 10-12, the number of black pixels Nbs after the simplification processing is stored as the pre-heating color information Cs of the food F to be cooked. The black/white ratio Rs is stored in the black/white ratio section 10-13.

A white pixel portion 10-21, a black pixel portion 10-22, and a black/white ratio portion 10-23 are set in the post-heating color information portion 10-2. The number of white pixels Nwg after the simplification processing is stored as the post-heating color information Cg of the food F to be cooked in the white pixel portion 10-21. The number of black pixels Nbg after the simplification process is stored as the post-heating color information Cg of the food F to be cooked in the black pixel portion 10-22. The black/white ratio Rg is stored in the black/white ratio section 10-23.
The grayscale ratio qc (=Rg/Rs) is stored in the grayscale ratio section 10-3. In this case, the density ratios qc1, qc2, . . . are stored for each of the foods F1, F2, .

<Image information of food to be cooked Fx>
FIG. 8A shows a pre-heating image Ga of the food Fa as an example of the food Fx. B of FIG. 8 shows an image Gp during heating of the food item Fa to be cooked (an image before the core temperature Ti reaches the reference temperature Tref) Gp. C of FIG. 8 shows a predicted post-heating image (predicted image when the core temperature Ti reaches the reference temperature Tref) Ggx of the food Fa to be cooked.
When the image Gp during heating reaches the predicted post-heating image Ggx, the food Fa has been heated to the reference temperature Tref.

<Relationship between black and white ratios Rs, Rsa, Rsb, Rg, Rga, Rgb and core temperature Ti>
FIG. 9 shows the relationship between the black/white ratios Rs, Rsa, Rsb, Rg, Rga, Rgb and the core temperature Ti. A straight line Lref is the comparison information Fref obtained from the food to be cooked F (FIG. 7). A straight line La indicates a case where the black/white ratios Rsa and Rga are larger than Lref, and a straight line Lb indicates a case where the black/white ratios Rsb and Rgb are smaller than Lref.
In this case, if the foods to be cooked F, Fa, and Fb have the same attribute, the density ratio qc is common, and Lref, La, and Lb have the same slope.
As described above, if the relationship between the during-heating color information Cpx, which is the comparison information obtained from the food to be cooked Fx, and the predicted post-heating color information Cgx is Cpx=Cgx or Cpx≈Cgx, then Ti≧Tref. , it is determined that the heating is good. Further, if the color information Cpx during heating is Cpx≠Cgx, Ti<Tref, so that it is determined that the heating is defective.
Therefore, for the food item Fa, if the image Gpa during heating reaches the predicted heated image Gga, it can be determined that the core temperature Ti has reached the reference temperature Tref. When the image Gpb reaches the predicted heated image Ggb, it can be determined that the core temperature Ti has reached the reference temperature Tref.

<Determination of whether the heating of the objects to be cooked Fa and Fb is good or bad>
For the foods Fa and Fb being heated, the core temperature Ti can be estimated from the number of white pixels, the number of black pixels, or the grayscale ratio, which is color information, and the quality of the heating can be similarly determined. That is, if Ti=Tref or Ti≈Tref, it can be determined that heating is good, and if Ti<Tref, it can be determined that heating is bad.

<Cooking management file 12>
FIG. 10 shows the cooking management file 12 of the food to be cooked Fx. The cooking management file 12 stores, for example, image information on two-dimensional XY coordinates as color information of the actual food to be cooked Fx. This cooking management file 12 is an example of a cooking management information database.
The cooking management file 12 includes a number portion 14, a food item portion 16, an attribute information portion 18, a pre-heating image portion 20, a pre-heating temperature portion 22, a grayscale ratio portion 24, a predicted post-heating image portion 26, and a heating image portion. 28 are provided.
The number portion 14 stores the data number of the food to be cooked Fx (=Fa, Fb, . . . ). Identification information of the food items Fa, Fb, . . . is stored in the food item portion 16 . The attribute information section 18 stores attribute information such as the names of the foods Fa, Fb, . . .

A white pixel number part 20-1, a black pixel number part 20-2, and a black-and-white ratio part 20-3 are set in the pre-heating image part 20, and the pre-heating image information of each food Fa, Fb, . . . Stored. The number of white pixels Nwsx in the simplified unheated image Gsx is stored in the number of white pixels section 20-1. The number of black pixels Nbsx in the simplified unheated image Gsx is stored in the number of black pixels section 20-2. The black-and-white ratio Rsx before heating is stored in the black-and-white ratio section 20-3.
The pre-heating temperature section 22 stores pre-heating temperatures Ts of the foods Fa, Fb, . . . The gradation ratio section 24 stores the gradation ratio qc (=Rg/Rs) of the food items F having common attributes or similar attributes to the food items Fa, Fb, . . .
The predicted post-heating image section 26 stores predicted post-heating image information, which is the calculation result when heating is performed until the temperature is raised to the reference temperature Tref of Fa, Fb, . These predicted heated images Gga, Ggb, . . . are reference information for estimating whether or not the core temperature Ti has been increased to the reference temperature Tref.
A white pixel count portion 26-1, a black pixel count portion 26-2, and a black/white ratio portion 26-3 are set in the predicted post-heating image portion 26. FIG. The number of white pixels Nwgx in the predicted heated image Ggx after simplification is stored in the number-of-white-pixels section 26-1. The number of black pixels Nbgx in the predicted heated image Ggx after simplification is stored in the number of black pixels section 26-2. The black-and-white ratio section 26-3 stores the predicted black-and-white ratio Rgx in the predicted heated image Ggx.
A time portion 28-1, a white pixel number portion 28-2, a black pixel number portion 28-3, and a black/white ratio portion 28-4 are set in the heating image portion 28. FIG. The time section 28-1 stores time information when the image of the food Fx being heated is obtained. The number of white pixels Nwpx in the heating image Gpx is stored in the number of white pixels section 28-2. The number of black pixels Nbpx in the simplified heating image Gpx is stored in the number of black pixels section 28-3. The black-and-white ratio section 28-4 stores the black-and-white ratio Rpx in the heating image Gpx. These are stored in association with time information at the time of image information acquisition.

<Effects of the first embodiment>
According to this first embodiment, one of the following effects can be obtained.
(1) Calculate the white/black ratios Rs and Rg of the pre-heating image Gs and the post-heating image Gg of the food F equivalent to the food Fx to obtain the grayscale ratio qc, and obtain the pre-heating image Gsx of the food Fx. can be used to calculate a predicted post-heating image Ggx when the temperature is raised to the reference temperature Tref.
(2) Since the image Gpx during heating of the food Fx to be cooked is compared with the predicted post-heating image Ggx, it can be estimated whether the core temperature Ti has been heated to the reference temperature Tref or higher.
(3) The color information of the food Fx to be cooked can be acquired by image information, the core temperature measurement can be speeded up, and the deterioration of the quality of the food to be cooked can be prevented.
(4) The image information of the food Fx to be cooked can be obtained by photographing the food Fx, and the core temperature Ti can be estimated without contacting the food Fx during or after cooking. can be planned.
(5) It is possible to determine whether or not the core temperature Ti of the food Fx has reached a predetermined reference temperature Tref, thereby speeding up the determination of whether the heating is good or not and enhancing the safety of the food Fx.

[Second embodiment]
FIG. 11 shows a cooking management system according to a second embodiment of the invention. The configuration shown in FIG. 11 is an example, and the present invention is not limited to such a configuration.
This cooking management system 30 can implement the above-described cooking management method by information processing by a computer.

The cooking management system 30 includes a camera 32, a management device 34, a temperature measuring section 36, and a cooking section 38, as shown in FIG. The camera 32 is an example of a color information acquisition unit that acquires image information, which is color information, from the specified cooking items F and Fx, and acquires image information from the cooking items F and Fx.
In this embodiment, the camera 32 is installed in the cooking chamber 40 of the cooking section 38, which is the means for cooking the food Fx. The cooking part 38 is an example of a heating part, and may be a device such as a steam convection oven, for example. Foods F and Fx to be cooked are accommodated in a cooking chamber 40 by a hotel pan 42, which is an example of a cooking container.
The management device 34 is an example of a processing unit that estimates the core temperature Ti from the color information, and estimates the core temperature Ti of the food Fx being cooked or after cooking from the color information.
The temperature measuring unit 36 is, for example, an electronic thermometer, and is mainly used for acquiring the pre-heating temperature Ts and the post-heating temperature Tg from the food F to be cooked, acquiring the pre-heating temperature Tsg from the food Fx, and heating verification. .

<Hardware of management device 34>
FIG. 12 shows the hardware of the management device 34. As shown in FIG. 12, the same parts as in FIG. 11 are denoted by the same reference numerals.
The management device 34 includes a processor 44 , an input/output unit (I/O) 46 , a storage unit 48 , an operation input unit 50 , an information presentation unit 52 and a communication unit 54 .
The processor 44 executes an OS (Operating System) in the storage unit 48 and executes a cooking management program including the information processing described above.

The I/O 46 is used for inputting information, retrieving information, etc. under the control of the processor 44 . Specifically, the control output of the camera 32, the image information from the camera 32, the temperature information from the temperature measurement unit 36, the presentation information to the information presentation unit 52, and the like are performed.
The storage unit 48 includes storage elements such as ROM (Read-Only Memory) and RAM (Random-Access Memory), and stores various programs such as an OS and a cooking management program. A cooking management file 12 (FIG. 10) and the like are stored.

The operation input unit 50 includes a keyboard used for inputting information, a bar code reading unit, a mouse, an information terminal connected to the I/O 46, and a touch panel. The touch panel may be installed on the display screen of the information presentation section 52 .
The information presentation unit 52 is configured by, for example, an LCD (Liquid Crystal Display), and is controlled by the processor 44 to display, for example, attribute information of the food items F and Fx, images before heating Gs and Gsx, the number of white pixels before heating Nws, Number of black pixels Nbs, heated image Gg, number of white pixels after heating Nwg, number of black pixels Nbg, predicted heated image Ggx, predicted number of white pixels Nwgx, predicted number of black pixels Nbgx, grayscale ratio qc, measurement information, determination information To present presentation information including, for example.
Under the control of the processor 44, the communication unit 54 exchanges information with a management center, a mobile information terminal, or the like through a wireless connection or a wired connection.

<Information processing of management device 34>
As described above, the comparison information Fref acquisition process includes a) identification of the food F to be cooked, b) acquisition of the pre-heating image Gs, c) heating of the food F, d) acquisition of the post-heating image Gg, e) simplification of pre-heating image Gs and post-heating image Gg, f) calculation of number of white pixels Nws, number of black pixels Nbs and black-white ratio Rs, g) calculation of number of white pixels Nwg, number of black pixels Nbg and black-white ratio Rg , h) calculation of grayscale ratio qc, i) creation of comparison information file 2, j) presentation of information, and the like.
As described above, the process of estimating the core temperature Ti includes k) identification of the food to be cooked Fx, l) acquisition of the pre-heating image Gsx, m) simplification of the pre-heating image Gsx, n) number of white pixels Nwsx, black Calculation of number of pixels Nbsx and black/white ratio Rsx, o) calculation of predicted heated image Ggx, predicted white pixel number Nwgx, predicted black pixel number Nbgx, and predicted black/white ratio Rgx, p) acquisition of heating image Gpx, q) heating simplification of the image Gpx, r) calculation of the number of white pixels Nwpx, number of black pixels Nbpx, and black-and-white ratio Rpx, s) inputting and updating information to the cooking management file 12, t) estimation of the core temperature Ti of the food Fx to be cooked, It includes u) determination of whether the heating is good or bad, v) presentation of information, and the like.

<Acquisition processing of comparison information Fref from food to be cooked F>
FIG. 13 shows a processing sequence of acquisition processing of comparison information Fref. This processing sequence is an example of the cooking management program or temperature management method of the present invention. In this processing sequence, S indicates a procedure or step, and the number attached to S is an example of the order of the procedure or step.
This processing sequence is a pre-process for estimating the temperature of the food F to be cooked. The management device 34 performs initialization and specifies the food F to be cooked (S301). The temperature measurement unit 36 measures the temperature of the food F to be cooked (S302), and the management device 34 acquires temperature information from the temperature measurement unit 36 (S303).

The management device 34 instructs the camera 32 to photograph (S304), and the camera 32 photographs the food F to be cooked (S305). The management device 34 acquires a pre-heating image Gs of the food F to be cooked before heating (S306). The management device 34 instructs the cooking section 38 to heat (S307).
Having received the heating instruction, the cooking unit 38 starts heating (S308), and heats the food F until it reaches the reference temperature Tref (S309). At this time, the management device 34 instructs the cooking unit 38 to finish heating (S310), and the cooking unit 38 finishes heating (S311).

The management device 34 acquires the post-heating image Gg from the food F to be cooked from the camera 32 capturing the food F (S312).
The management device 34 performs a simplification process on the pre-heating image Gs and the post-heating image Gg (S313). The management device 34 calculates the number of white pixels Nws, the number of black pixels Nbs, and the black/white ratio Rs from the simplified unheated image Gs (S314). The management device 34 calculates the number of white pixels Nwg, the number of black pixels Nbg, and the black/white ratio Rg from the simplified post-heating image Gg (S315).
The management device 34 calculates the grayscale ratio qc (=Rg/Rs) (S316) and creates comparison information Fref (S317). Then, the management device 34 presents the presentation information described above (S318), and completes the acquisition processing of the comparison information Fref from the food F to be cooked.

<Presentation of comparison information Fref>
FIG. 14 shows the presentation screen of the comparison information Fref by the food F to be cooked. This presentation screen is presented on the screen display section of the information presentation section 52 .
A presentation screen 56 of the information presentation section 52 includes a food presentation section 58 , an image transition presentation section 60 , temperature information presentation sections 62 and 64 , and a determination information presentation section 66 . Information such as the name of the food F to be cooked is presented to the food presentation unit 58 under the control of the processor 44 .
Image sections 60-11 and 60-31 and pixel information sections 60-12 and 60-32 are set in the image transition presentation section 60. FIG. The image portion 60-11 presents the image Gs before heating, and the pixel information portion 60-12 presents the number of white pixels Nws, the number of black pixels Nbs, and the black/white ratio Rs of the image Gs before heating. The image section 60-31 presents the image after heating Gg, and the pixel information section 60-32 presents the number of white pixels Nwg, the number of black pixels Nbg, and the black/white ratio Rg of the image Gg after heating.
The temperature information presenting section 62 presents the pre-heating temperature Ts, and the temperature information presenting section 64 presents the core temperature Ti and the post-heating temperature Tg representing the reference temperature Tref. The determination information presentation section 66 displays the quality of the heating as the determination result of the heating.

<Estimation of the core temperature Ti of the food to be cooked Fx>
FIG. 15 shows a processing sequence for estimating the core temperature of the food to be cooked Fx. This processing sequence is an example of the cooking management program or temperature management method of the present invention. In this processing sequence, S indicates a procedure or step, and the number attached to S is an example of the order of the procedure or step.
Before estimating the core temperature Ti of the food Fx to be cooked, the management device 34 performs initialization and identifies the food Fx (S401). The temperature measuring unit 36 measures the temperature of the food Fx (S402), and the management device 34 acquires temperature information from the temperature measuring unit 36 (S403).

The management device 34 instructs the camera 32 to shoot (S404), and the camera 32 shoots the food Fx (S405). Management device 34 acquires pre-heating image Gsx of food Fx before heating (S406). The management device 34 performs a simplification process on the unheated image Gsx (S407), and calculates the number of white pixels Nwsx, the number of black pixels Nbsx, and the black/white ratio Rsx from the simplified unheated image Gsx (S408). The management device 34 calculates the predicted heated image Ggx, the predicted number of white pixels Nwgx, the predicted number of black pixels Nbgx, and the predicted black-and-white ratio Rgx (S409).
The management device 34 instructs the cooking section 38 to heat (S410). The cooking unit 38 that has received the heating instruction starts heating (S411).

The management device 34 acquires the image Gpx during heating of the food Fx being heated from the camera 32 photographing the food Fx (S412). The management device 34 performs a simplification process on the heating image Gpx (S413), and calculates the number of white pixels Nwpx, the number of black pixels Nbpx, and the black/white ratio Rpx from the simplified heating image Gpx (S414).
The management device 34 estimates the core temperature Ti of the food Fx to be cooked (S415), and determines whether the heating is good or bad (S416). If Ti=Tref or Ti≈Tref, the management device 34 instructs the cooking section 38 to finish heating (S417), and the cooking section 38 finishes heating (S418). Then, the management device 34 presents the presentation information described above (S419), and completes the estimation of the core temperature Ti from the food to be cooked Fx and the quality determination of the heating.

<Presentation of core temperature information>
FIG. 16 shows a presentation screen such as the core temperature Ti of the food Fx. This presentation screen is presented on the screen display section of the information presentation section 52 .
Information such as the name of the cooking item Fx is presented to the cooking item presentation unit 58 under the control of the processor 44 .
Image sections 60-11, 60-21, 60-31 and pixel information sections 60-12, 60-22, 60-32 are set in the image transition presentation section 60. FIG. An image Gsx before heating is presented in the image section 60-11, and the number of white pixels Nwsx, the number of black pixels Nbsx, and the black/white ratio Rsx of the image Gsx before heating are presented in the pixel information section 60-12. The image portion 60-21 presents the heating image Gpx, and the pixel information portion 60-22 presents the number of white pixels Nwpx, the number of black pixels Nbpx, and the black/white ratio Rpx of the image Gpx during heating. The image section 60-31 presents the predicted heated image Ggx, and the pixel information section 60-32 presents the predicted number of white pixels Nwgx, the predicted number of black pixels Nbgx, and the predicted black/white ratio Rgx in the predicted heated image Ggx. .
The temperature information presenting section 62 presents the pre-heating temperature Ts, and the temperature information presenting section 64 presents the core temperature Ti and the post-heating temperature Tg representing the reference temperature Tref. The determination information presentation section 66 displays the quality of the heating as the determination result of the heating.

<Effects of Second Embodiment>
According to this second embodiment, one of the following effects can be obtained.
(1) According to this embodiment, the above-described method of managing the cooking of the foods F and Fx to be cooked can be realized by information processing by a computer.
(2) According to this cooking management system and cooking management program, effects similar to those of the first embodiment can be obtained.

[Third Embodiment]
FIG. 17 shows a cooking appliance according to a third embodiment. 17, the same parts as in FIG. 12 are denoted by the same reference numerals.
In this cooking appliance 68, for example, the cooking unit 38 and the management device 34 are installed in the same appliance housing. The cooking unit 38 is controlled by a cooking control unit 70, and the cooking control unit 70 is connected to the management device 34 so that integrated control with the management device 34 is possible.
In this cooking appliance 68, the configuration and functions of the management device 34 have been described in the second embodiment, so description thereof will be omitted.

<Effect of the third embodiment>
According to this third embodiment, one of the following effects can be obtained.
(1) According to this embodiment, in the cooking appliance 68, the aforementioned method of managing the cooking of the foods F and Fx to be cooked can be realized by information processing by a computer.
(2) According to this cooking appliance 68, the cooking management system and the cooking management program provide the same effects as those of the first and second embodiments.
(3) The safety of the food Fx cooked in the cooking appliance 68 can be enhanced.

[Other embodiments]
(1) In the above embodiment, image information and black-and-white image information are used as the color information of the foods F and Fx to be cooked. It is not limited to black and white images.
(2) Although the number of pixels is used in the above embodiments, area information may be used.
(3) In the above embodiment, the grayscale ratio is exemplified as the grayscale information, but the present invention is not limited to the grayscale ratio, and may be increase/decrease information of the number of white pixels or the number of black pixels.
As described above, the most preferable mode and the like of the present invention have been described. The invention is not limited to the above description. It goes without saying that various modifications and changes are possible for those skilled in the art based on the gist of the invention described in the claims or disclosed in the detailed description. It goes without saying that such modifications and changes are included in the scope of the present invention.

According to this invention, the core temperature Ti of the food Fx to be cooked can be estimated without contact from the color information, and the core temperature measurement of the food Fx to be cooked can be speeded up and the safety can be improved.

2 Comparison information file 3 Screen 4 Number part 6 Cooking object part 8 Attribute information part 10 Comparison information part 10-1 Color information part before heating 10-2 Color information part after heating 10-3 Gradation ratio part 12 Cooking management file 14 Number Part 16 Cooking object part 18 Attribute information part 20 Pre-heating image part 22 Pre-heating temperature part 24 Darkness ratio part 26 Predicted post-heating image part 28 Heating image part 30 Cooking management system 32 Camera 34 Management device 36 Temperature measuring part 38 Cooking Unit 40 Cooker 42 Hotel pan 44 Processor 46 Input/output unit (I/O)
48 storage unit 50 operation input unit 52 information presentation unit 54 communication unit 56 presentation screen 58 cooking object presentation unit 60 image transition presentation unit 60-11, 60-21, 60-31 image unit 60-12, 60-22, 60 -32 pixel information section 62, 64 temperature information presentation section 66 judgment information presentation section 68 cooking appliance 70 cooking control section

Claims (19)

acquiring image information of the food before, during, or after heating;
In the image of the food before heating and after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold are converted to white pixels, and the pixels less than the threshold are converted to black pixels. A step of storing a grayscale ratio, which is a black-and-white ratio before and after heating, calculated from the number of white pixels and the number of black pixels of the image and the image of the object to be cooked before heating;
A predicted black-and-white ratio of the object to be cooked is calculated using the image information of the object to be cooked before heating and the grayscale ratio acquired by the color information acquisition unit, and the object to be cooked during heating acquired by the color information acquisition unit. a step of estimating that the core temperature of the object to be cooked has reached the reference value if the black-and-white ratio of the image of the object being cooked calculated from the image information of the object matches the predicted black-and-white ratio ;
A cooking management method comprising: 2. The cooking management method according to claim 1, further comprising a step of judging the quality of the heating based on the black-and-white ratio of the image of the food being cooked and the predicted black-and-white ratio . Further, a step of presenting presentation information including one or more of attribute information of the object to be cooked, image information, image gray scale ratio, temperature information and determination information. Cooking management method described. a color information acquisition unit that acquires image information from the object to be cooked before, during, or after heating;
In the image of the food before heating and after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold are converted to white pixels, and the pixels less than the threshold are converted to black pixels. a storage unit for storing a grayscale ratio, which is a black-and-white ratio before and after heating, calculated from the number of white pixels and the number of black pixels of the image and the image of the object to be cooked before heating;
Calculate the predicted black and white ratio of the object to be cooked using the image information and the grayscale ratio of the object to be cooked before heating acquired by the color information acquisition unit, and the object during heating acquired by the color information acquisition unit A processor for estimating that the core temperature of the object to be cooked has reached the reference value if the black-and-white ratio of the image of the object being cooked calculated from the image information of the object matches the predicted black-and-white ratio. When,
A cooking management system comprising: Further, the processing unit calculates predicted color information when the food to be cooked is heated to a reference temperature or higher, acquires color information from the food to be cooked during heating or after heating, and obtains the color information and the predicted color information. 5. The cooking management system according to claim 4 , wherein the core temperature of the food to be cooked is estimated by comparing with . 6. The cooking management system according to claim 4 or 5 , wherein the processing unit acquires gradation information from the color information, and estimates the core temperature of the food to be cooked from the gradation information. 6. The cooking management system according to claim 4 or 5 , wherein the processing unit further determines the quality of the heating based on the color information. Further, an information presentation unit is provided, and the information presentation unit presents presentation information including one or more of attribute information, color information, gradation ratio, temperature information, and determination information of the food to be cooked. The cooking management system according to any one of claims 4 to 7 . A program implemented by a computer,
a function of acquiring image information of the object to be cooked before, during, or after heating;
In the image of the food before heating and after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold are converted to white pixels, and the pixels less than the threshold are converted to black pixels. A function of storing the grayscale ratio, which is the black-and-white ratio before and after heating, calculated from the number of white pixels and the number of black pixels of the image and the image of the object to be cooked before heating;
A predicted black-and-white ratio of the object to be cooked is calculated using the image information of the object to be cooked before heating and the grayscale ratio acquired by the color information acquisition unit, and the object to be cooked during heating acquired by the color information acquisition unit. a function of estimating that the core temperature of the object to be cooked has reached the reference value if the black-and-white ratio of the image of the object being cooked calculated from the image information of the object matches the predicted black-and-white ratio ;
on the computer. Furthermore, a function of calculating predicted color information when the food to be cooked is heated to a reference temperature or higher,
a function of acquiring color information from the food being cooked or after being heated;
A function of estimating the core temperature of the food by comparing the color information with the predicted color information;
10. The program according to claim 9 , for causing the computer to implement: 11. The program according to claim 9 or 10 , for causing the computer to implement a function of acquiring shading information from the color information and estimating the core temperature of the food to be cooked from the shading information. 11. The program according to claim 9 or 10 , further causing the computer to implement a function of judging the quality of heating based on the color information. Further, according to claims 9 to 10, the computer realizes a function of presenting presentation information including one or more of attribute information, color information, gradation ratio, temperature information, and determination information of the food to be cooked to the information presenting unit. 13. A program as claimed in any one of claims 12 . a color information acquisition unit that acquires image information of the object to be cooked before, during, or after heating;
In the image of the food before heating and after the core temperature has been heated to the reference value, the pixels whose brightness is equal to or higher than the threshold are converted to white pixels, and the pixels less than the threshold are converted to black pixels. a storage unit for storing a grayscale ratio, which is a black-and-white ratio before and after heating, calculated from the number of white pixels and the number of black pixels of the image and the image of the object to be cooked before heating;
Calculate the predicted black and white ratio of the object to be cooked using the image information and the grayscale ratio of the object to be cooked before heating acquired by the color information acquisition unit, and the object during heating acquired by the color information acquisition unit A processor for estimating that the core temperature of the object to be cooked has reached the reference value if the black-and-white ratio of the image of the object being cooked calculated from the image information of the object matches the predicted black-and-white ratio. When,
A device comprising: Further, the processing unit calculates predicted color information when the food to be cooked is heated to a reference temperature or higher, acquires color information of the food to be cooked during heating or after heating, and obtains the color information and the predicted color information. 15. The appliance of claim 14 , wherein the core temperature of the food item is estimated by comparing the . 16. The apparatus according to claim 14 or 15 , wherein the processing unit acquires gradation information from the color information, and estimates the core temperature of the food to be cooked from the gradation information. 16. The device according to claim 14 or 15 , wherein the processing unit further determines whether the heating is good or bad based on the color information. Further, an information presentation unit is provided, and the information presentation unit presents presentation information including one or more of attribute information, color information, gradation ratio, temperature information, and determination information of the food to be cooked. 18. A device according to any one of claims 14-17 . 19. The appliance according to any one of claims 14 to 18 , further comprising a heating section for heating the food to be cooked.

Images