JP7257224B2 - Methods, systems, programs and instruments for temperature estimation - Google Patents

Description

The present invention relates to a technology for estimating the internal temperature of a food such as grilled chicken after cooking.

From the point of view of health and hygiene, it is essential to control the temperature of the food to be cooked, and a core thermometer or the like is used as means for detecting the internal temperature of the food. The core temperature gauge performs contact measurement of the core temperature by inserting the temperature detection part into the food to be cooked.
Regarding the temperature measurement of the food to be cooked, it is known to estimate the core temperature from the weight change of the food to be cooked during heating (for example, Patent Document 1).

JP 2017-133780 A

By the way, HACCP (Hazard Analysis and Critical Control Points) is a hygiene management method to prevent the onset of food poisoning and the contamination of food during the cooking process at facilities that provide school lunches, such as schools and hospitals. Widespread. This HACCP requires strict process control in each process of food production, measuring the temperature of the food to be cooked, and recording the measurement information. It is desirable that such measures for sanitary control of food to be cooked be expanded to restaurants and the like.

Foods served at restaurants include hamburgers, meatballs, dumplings and other dishes that use crushed meat, and yakitori that uses finely chopped meat. In the case of an object to be cooked which may be contaminated with germs during processing before cooking, it is necessary to heat the object to the extent that not only the surface portion, which is easily heated by heating, but also the inside portion of the object are sufficiently sterilized.
However, in a food to be cooked, such as yakitori, which is cooked by direct heating, the inside may not be sufficiently heated even if the surface temperature of the food has risen.
With regard to such cooking items, operations such as inserting a thermometer into cooked meat, etc., impair the quality of the cooked items, and even if the surface temperature has risen, the internal temperature has not risen to a temperature that can be sterilized. In some cases, there is a problem that heat sterilization of the food to be cooked is insufficient.

The inventor has found that the surface temperature of the object to be cooked after heating is stopped changes due to heat transfer from the inside, and that the internal temperature of the object to be cooked can be estimated by observing the temperature transition of the surface temperature. Obtained.

Therefore, in view of the above problems and knowledge, the object of the present invention is to estimate the internal temperature from the transition of the surface temperature without being affected by the shape of the food such as grilled chicken, and realize the temperature control of the food. That's what it is.

To achieve the above object, according to one aspect of the temperature estimation method of the present invention, after stopping heating, the step of suppressing heat radiation from the food to be cooked, and the surface of the food to be cooked during the standing time after stopping the heating. It includes a step of measuring temperature, and a step of acquiring the time transition of the surface temperature of the food whose heating is stopped and estimating the internal temperature of the food from the time transition of the surface temperature .
In this temperature estimating method, a threshold value for the decrease in the surface temperature or the internal temperature is set according to one or more of the type, volume, and weight of the object to be cooked, and the heating is performed according to the temperature of the object to be cooked. It may include a step of judging quality.
This temperature estimation method further includes an information presentation step, in which the food to be cooked,
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
d) time information including the time point of measurement of the surface temperature;
e) may present any or more of the determination information;

In order to achieve the above object, according to one aspect of the temperature estimation system of the present invention, after heating is stopped, a heat radiation suppression unit that suppresses heat radiation from the food to be cooked, and a temperature estimating unit that acquires the time transition of the surface temperature of the object to be cooked after heating is stopped and estimates the internal temperature of the object from the time transition of the surface temperature. Prepare .
In this temperature estimating system, furthermore, a threshold for the decrease in the surface temperature or the internal temperature is set according to one or more of the type, volume and weight of the object to be cooked, and the heating is performed according to the temperature of the object to be cooked. A pass/fail judgment unit for judging pass/fail may be provided.
This temperature estimation system may further include a heating unit that heats the food to be cooked.
This temperature estimation system further comprises an information presentation unit, the information presentation unit comprising:
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
d) time information including the measurement point of the surface temperature e) any one or two or more of the judgment information may be presented.

In order to achieve the above object, according to one aspect of the program of the present invention, there is provided a program to be implemented by a computer , which is stored in the heat dissipation suppressing part after stopping heating during the standing time after stopping heating. A function to measure the surface temperature of an object to be cooked whose heat radiation is suppressed by a temperature measurement unit , acquire the time transition of the surface temperature of the object to be cooked whose heating is stopped, and use the time transition of the surface temperature to be cooked and a function of estimating the internal temperature of an object.
In this program, a threshold for the decrease in the surface temperature or the internal temperature is set according to one or more of the type, volume, and weight of the food to be cooked, and the quality of the heating is determined by the temperature of the food to be cooked. The computer may be caused to implement the function to
In this program, the information presentation unit further includes the food to be cooked,
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
d) time information including the time point of measurement of the surface temperature;
e) The computer may have a function of presenting one or more of the determination information to the information presenting section .

In order to achieve the above object, according to one aspect of the apparatus of the present invention, after stopping heating, a heat radiation suppressing part that suppresses heat radiation from the food to be cooked, and the surface of the food to be cooked for a standing time after stopping heating. A temperature measuring unit for measuring temperature, and a temperature estimating unit for acquiring the time transition of the surface temperature of the food whose heating is stopped and estimating the internal temperature of the food from the time transition of the surface temperature .
In this device, a threshold value for the decrease in the surface temperature or the internal temperature is set according to one or more of the type, volume, and weight of the food to be cooked, and the quality of the heating is determined according to the temperature of the food to be cooked. A pass/fail judgment unit for judging may be provided.
This appliance may include a heating section for heating the food to be cooked.
This device further comprises an information presentation unit, wherein the information presentation unit
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
d) time information including the time point of measurement of the surface temperature;
e) may present any or more of the determination information;

According to the present invention, any of the following effects can be obtained.
(1) It is possible to estimate the internal temperature of the food to be cooked, such as yakitori after cooking, and to control the temperature of the food to be cooked.
(2) It is possible to prevent deterioration of the food to be cooked due to contact and the like associated with temperature estimation, and to perform temperature control such as whether the food to be cooked is heated properly.
(3) If a threshold value is set for the decrease in the surface temperature or internal temperature of the food to be cooked, the surface temperature of the food to be cooked can be used to determine the quality of the heating without contact, thereby enhancing the safety of the food to be cooked. .

4 is a flow chart showing a temperature estimation process according to the first embodiment; FIG. 3 is a diagram showing a food to be cooked F in a thermally unbalanced situation and its temperature distribution; FIG. 4 is a diagram showing a food F to be cooked and its temperature distribution from a thermally unbalanced state to a thermally balanced state; It is a figure which shows the measuring method of the surface temperature Ts of the to-be-cooked material F. It is a figure which shows time transition of the surface temperature Ts of gyoza. It is a figure which shows the temperature estimation system which concerns on 2nd Embodiment. It is a figure which shows the hardware of a processing apparatus. It is a figure which shows an example of a temperature estimation file. It is a figure which shows an example of information presentation. FIG. 10 is a diagram showing a processing sequence representing temperature estimation processing; It is a figure which shows the cooking appliance which concerns on 3rd Embodiment. A is a diagram showing cooking according to the embodiment, and B is a diagram showing temperature measurement and its measuring equipment according to the embodiment. A is a diagram showing the surface temperature measurement of the cooking object, and B is a diagram showing the internal temperature measurement. It is a measurement value table which shows time transition of the surface temperature which used the boiling time as a parameter. It is a figure which shows the time transition of the surface temperature which used the boiling time as a parameter.

[First Embodiment]
FIG. 1 shows a temperature estimation process according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such processes. In this temperature estimating step, the time transition of the surface temperature Ts of the food F being cooked or after cooking (A in FIG. 2) is obtained, and the internal temperature Ti of the food F is estimated from this time transition. It judges whether the heating of the food F to be cooked is good or bad.
In this temperature estimating step, as shown in FIG. 1, the food to be cooked F is cooked (S101), the time transition of the surface temperature Ts is acquired (S102), the internal temperature Ti is estimated (S103), and the quality of the heating is determined ( S104) and information presentation (S105).

Heat cooking of the food F (S101): In this heat cooking, the food F is heated by a normal cooking method for the food F. This heating may be in any form, such as baking, steaming, boiling, boiling, or frying. Any of combustion heat, electric heat, steam, and the like may be used as the heat source.
This heat cooking is finished in a certain time, and the heating is stopped. This heating can be stopped by removing the object F from being heated, such as by releasing the heating of the object F or by moving the object F away from the heat source.

Acquisition of Time Transition of Surface Temperature Ts (S102): Acquisition of time transition of surface temperature Ts includes suppression of heat radiation, measurement of surface temperature Ts, and time transition of surface temperature Ts.
Heat radiation suppression is performed to suppress heat radiation from the food F to be cooked. Since the internal temperature Ti is estimated from the time transition of the surface temperature Ts of the heated food F, it is preferable that the heat impulse is large and the food F after the heating is stopped is thermally insulated from the outside. . In other words, in order to improve the measurement accuracy of the surface temperature Ts that varies with the internal temperature Ti of the food F, it is essential to avoid thermal loss due to heat radiation.
After cooking, heat radiation from the food F is suppressed by storing the food F in the heat radiation suppressing means. A space capable of avoiding heat radiation or a heat insulating space may be used as the heat radiation suppressing means. When heat diffusion from the food F to the surroundings increases, it is expected that the surface temperature Ts and the internal temperature Ti will drop rapidly even if the interior of the food F is sufficiently cooked. In order to avoid this, the surface temperature Ts of the food F after cooking is measured in a state of insulation from the surroundings. As the heat insulating state, it is preferable to store the food F to be cooked in a space having a mirror structure, a base having a sponge or net-like structure, or a closed space to reduce the pressure in the space.

In the measurement of the surface temperature Ts, immediately after cooking, the surface temperature Ts of the food F to be cooked is measured with a thermometer or the like while suppressing the heat radiation of the food F to be cooked. A contact type thermometer may be used for temperature measurement, but a non-contact type thermometer is preferable for avoiding quality deterioration of the food F to be cooked.
The measurement of the surface temperature Ts is performed at a constant time after cooking, and the surface temperature Ts is acquired at continuous time, at constant or discontinuous time intervals, and the time of measurement and the measured value of the surface temperature Ts are recorded.
The temporal transition of the surface temperature Ts can be obtained from a plurality of continuous or discontinuous measurement values of the surface temperature Ts.

Estimation of internal temperature Ti (S103): In an environment in which heat radiation is suppressed, the surface temperature Ts of the food F to be cooked decreases depending on thermal movement when the internal temperature Ti is low. Thereby, the internal temperature Ti of the food F to be cooked can be estimated from the temporal transition of the surface temperature Ts.
Quality determination of heating (S104): This quality determination of heating includes setting a threshold value Tth for the temperature decrease and comparing the threshold value Tth with the surface temperature Ts.
Information Presentation (S105): In this information presentation, for example, an LCD (Liquid Crystal Display) is used as an information presentation means to display, for example,
a) surface temperature Ts,
b) time transition of the surface temperature Ts,
c) internal temperature Ti,
d) Time information t including the measurement time of the surface temperature Ts
e) Any one or two or more pieces of determination information representing the quality of heating may be presented.

<Cooking (heating) of food to be cooked F>
This temperature estimation step includes heat cooking (S101). Cooking (heating) of the food F to be cooked is a process for creating a thermal imbalance in the food F by temporarily heating the surface of the food F to be cooked. To estimate the internal temperature Ti of the food F to be cooked, it suffices if there is a change in the surface temperature Ts when the food F returns from a thermally unbalanced state to an equilibrium state. is sufficient, and the step of cooking with heat (S101) is not indispensable.

<Setting of Threshold Tth for Temperature Drop>
A threshold value Tth is set for the temperature decrease with respect to the temporal transition of the surface temperature Ts. This threshold value Tth is an example of a reference value for judging the quality of heating. This threshold value Tth may be set according to one or more of the type, volume, and weight of the food F to be cooked. That is, since the time transition of the surface temperature Ts of the food F to be cooked fluctuates depending on the type, volume, or weight of the food F to be cooked, Set the threshold Tth. This threshold value Tth may be shifted by automatically recognizing the type, volume, or weight of the food F to be cooked.
The type of food F to be cooked is, for example, the type of food. The volume is one of the capacities of the food F to be cooked, and is the size of the food itself or the food F processed from the food. For example, in the case of gyoza, the unit may be the state wrapped in the skin, and in the case of meatballs, the unit may be the molded product. In the case of yakitori, the unit may be a cut piece of meat. In the case of grilled fish, one fish or a cut piece of meat may be used as a unit.

<Comparison between threshold Tth and surface temperature Ts>
A threshold value Tth is set for the surface temperature Ts, and whether or not the surface temperature Ts is equal to or higher than the threshold value Tth determines the quality of the heating of the food F to be cooked.
This determination result indicates whether the food F to be cooked is good or bad, and the safety of the cooking is ensured.

<Relationship between surface temperature Ts and internal temperature Ti of food F to be cooked>
FIG. 2A shows a thermal model of the food F to be cooked. This thermal model is for explaining the relationship between the surface temperature Ts and the internal temperature Ti, and the present invention is not limited to such a model.
This thermal model shows a food item F in an incomplete heating condition as an example of cooking. In this food F to be cooked, Ts is the surface temperature Ts of the food F to be cooked, and Ti is the internal temperature Ti of the food F to be cooked. As a result of the above-described heat cooking, the state of Ts≈Ti before heat cooking changes to a state where the internal temperature Ti is lower than the surface temperature Ts. That is, Ts>Ti.
Such a temperature condition can be represented as shown in FIG. 2B by taking the distance d from the surface layer of the food F to the inside on the horizontal axis and the surface temperature Ts and the internal temperature Ti on the vertical axis. The surface temperature Ts of the object F to be cooked is high, and the internal temperature Ti has a temperature gradient that decreases toward the inside of the object F to be cooked. That is, the food F to be cooked is in a thermally unbalanced state between the surface and the inside. In other words, the food F to be cooked is undercooked due to incomplete heating, such as undercooked, undercooked, or unevenly baked.

A of FIG. 3 shows a state in which the food F to be cooked is left in the thermally shielded space 2 . The thermally shielded space 2 is formed of, for example, a heat insulating container 4, which is an example of heat radiation suppressing means, and is thermally shielded from the outside air. The food to be cooked F housed in the heat insulating container 4 is in a state in which heat radiation is blocked, and a thermally unbalanced state is maintained.
In this situation, heat transfer occurs inside the object F to be cooked during the time that the object F is left to stand, and the state changes from a thermally unbalanced state to an equilibrium state.
Such a temperature condition can be represented as shown in FIG. 3B by taking the distance d from the surface layer to the inner layer of the food F to be cooked on the horizontal axis and the surface temperature Ts and the internal temperature Ti on the vertical axis. Due to the heat transfer, the surface temperature Ts is lowered, the internal temperature Ti is raised, and a thermal equilibrium state is reached, where Ts'≈Ti'.
The food F to be cooked changes from the thermally balanced state to the unbalanced state due to the cooking, and returns to the thermally balanced state after the standing time. The situation due to this heat transfer appears in the temporal transition of the surface temperature Ts, and the internal temperature Ti can be predicted from this temporal transition.

<Measurement of surface temperature Ts>
FIG. 4 shows measurement of the surface temperature Ts of gyoza 6, which is an example of the food F to be cooked.
Cooked dumplings 6 are housed in a heat insulating container 4 to prevent heat radiation from the surface.
An electronic thermometer 8 is used for temperature measurement. In the heat insulating container 4, the surface temperature Ts of the gyoza 6 is measured by contacting the contactor 10 of the electronic thermometer 8 against the surface of the gyoza 6 to be measured. A value displayed on the temperature display section 12 of the electronic thermometer 8 indicates the surface temperature Ts of the gyoza 6 .
This surface temperature Ts can be measured at a predetermined time interval, for example, at intervals of 15 seconds, so that the surface temperature Ts at that time can be measured. By reading this measured value and recording the time and the value at the time of measurement, it is possible to acquire the temporal transition of the surface temperature Ts.

<Temporal Transition of Surface Temperature Ts>
In measuring the surface temperature Ts of the gyoza 6, for example, the same gyoza 6-1 and 6-2 are prepared, and the boiling time of the gyoza 6-1 is 2 minutes, and the boiling time of the gyoza 6-2 is 5 minutes.
Each dumpling 6-1, 6-2 is housed in a heat insulating container 4 to prevent heat radiation from the surface.
The surface temperature Ts of each gyoza 6-1 and 6-2 is measured at predetermined time intervals, for example, at 15-second intervals during the standing time. Ts-1 and Ts-2 can be obtained.

In FIG. 5, the abscissa represents the standing time and the time of measurement, and the ordinate represents the surface temperature Ts.
In the time transition Ts-1 of gyoza 6-1 (boiling time of 2 minutes), the temperature dropped sharply and significantly in 15 seconds immediately after the temperature measurement, and after that, the temperature dropped gradually to 35 ° C. after 3 minutes. declining.
In the time transition Ts-2 of gyoza 6-2 (boiling time of 5 minutes), although there is a rapid temperature drop in the 15 seconds immediately after the temperature measurement, the drop level is smaller than that of gyoza 6-1, and the subsequent 15 seconds. After 3 minutes after the temperature gradually decreased, it decreased to around 50°C.

<Estimation of internal temperature Ti>
It can be seen that the surface temperature Ts of the gyoza dumplings 6-1 and 6-2 decreases due to the heat transfer after the standing time, but the internal temperature Ti rises due to the heat transfer, reaching a thermal equilibrium state. That is, from the time transition Ts-1, it can be estimated that the internal temperature Ti-1 of the gyoza 6-1 is Ti-1<35.degree. It can be inferred that the internal temperature Ti-2 of the gyoza 6-2 satisfies 45°C ≤ Ti-2 < 50°C.

<Determination of heating>
In this way, when cooking the dumplings 6-1 and 6-2, for example, if the internal temperature Ti is increased to 90 ° C. or higher, the boiling time for any of the dumplings 6-1 and 6-2 is 2 minutes. , 5 minutes is in a half-cooked state, and there is no choice but to judge that the heating is insufficient.
Regarding this heating determination, if a threshold value Tth is set for the temperature drop according to one or more of the type, volume, and weight of the food F to be cooked, the quality of the heating, that is, the quality of the cooking can be determined. safety can be ensured. The types of food to be cooked F include meat, fish, and vegetables, as well as processed foods such as hamburgers and gyoza dumplings. The volume is the size of the food F to be cooked. The weight is the weight of the food F to be cooked. Therefore, the quality of the heating of the food F to be cooked can be judged from the estimation result of the internal temperature Ti and the heating time.

<Effects of the first embodiment>
According to this one embodiment, one of the following effects can be obtained.
(1) The internal temperature Ti of the food F to be cooked can be estimated from the temporal transition of the surface temperature Ts.
(2) If samples are extracted from a plurality of food items F being cooked at the same time and the time transition of the surface temperature Ts is measured, the internal temperature Ti of the food items F other than the samples can be estimated without contact. For the object F, temperature control such as whether the heating is good or bad can be performed.
(3) The internal temperature Ti can be estimated from the temporal transition of the surface temperature Ts, and the food F to be cooked does not deteriorate.
(4) If a threshold value Tth is set for the decrease in the surface temperature Ts of the food F to be cooked, the quality of the heating can be determined without contact by comparing the threshold Tth and the surface temperature Ts, and the safety of the food F to be cooked can be improved. Increased.

[Second embodiment]
FIG. 6 shows a temperature estimation system according to the second embodiment. The configuration shown in FIG. 6 is an example, and the present invention is not limited to such a configuration. In FIG. 6, the same parts as in FIG. 4 are given the same reference numerals.
This temperature estimating system 14 is a systematization of the above-described estimating method. The internal temperature Ti of the food F to be cooked is estimated from the above, and the quality of the heating of the food F to be cooked is determined.

As shown in FIG. 6, the temperature estimation system 14 may include a heating section 16, an insulated container 4, a temperature measuring section 18, and a processing device 20. FIG.
The heating unit 16 is a cooker used for cooking the food F to be cooked. This cooker may be, for example, a heating cooker that heats yakitori (grilled chicken) with direct heat, but is not limited to such direct heat.
As described above, the heat insulating container 4 accommodates the food F to be cooked for measuring the surface temperature Ts after heating. The food to be cooked F removed from the heating unit 16 is transferred to the heat insulating container 4, and is used for temperature measurement while maintaining the heat insulating state.
The temperature measurement unit 18 is controlled by the processing device 20, and an electronic thermometer 8 (FIG. 4) that measures the surface temperature Ts of the food F to be cooked and outputs the measurement data may be used. The surface temperature Ts of the food F to be cooked is taken into the processing device 20 .

The processing device 20 is an example of a temperature estimator, and is configured by, for example, a personal computer (PC) having a communication function. The processing device 20 acquires the surface temperature Ts and the time transition of the surface temperature Ts as measurement data from the temperature measurement unit 18, estimates the internal temperature Ti of the food F to be cooked, and performs information processing such as the quality of heating. The storage unit of the processing device 20 stores the surface temperature Ts of the food F to be cooked, its transition over time, and the internal temperature Ti, which is the estimated result.

<Hardware of Processing Device 20>
FIG. 7 shows the hardware of the processing device 20. As shown in FIG. In FIG. 7, the same parts as in FIG. 6 are given the same reference numerals.
The temperature estimation system 14 includes an insulated container 4 , a temperature measuring section 18 and a processing device 20 . The processing device 20 includes a processor 22 , an input/output unit (I/O) 24 , a storage unit 26 , an operation input unit 28 , an information presentation unit 30 and a communication unit 32 .
The processor 22 executes an OS (Operating System) in the storage unit 26 and executes a temperature estimation program.

The I/O 24 is used for taking in measurement information from the temperature measurement unit 18 and outputting presentation information to the information presentation unit 30 under the control of the processor 22 .
The storage unit 26 includes storage elements such as ROM (Read-Only Memory) and RAM (Random-Access Memory), stores various programs such as an OS and a temperature estimation program, and is used to execute temperature estimation processing. A temperature estimation file 34 (FIG. 8) is stored.
The operation input unit 28 includes a keyboard used for inputting information, a bar code reading unit, a mouse, an information terminal connected to the I/O 24, and a touch panel. The touch panel may be installed on the display screen of the information presentation section 30 .
The information presentation unit 30 is configured by, for example, an LCD, and based on the information processing of the processing device 20, the presentation information includes, for example, a) the surface temperature Ts, b) the time transition of the surface temperature Ts, c) the internal temperature Ti, d) the surface Either or two or more of time information t including the measurement point of the temperature Ts, e) heating judgment information, etc. are presented.

<Information processing of processing device 20>
This information processing includes f) heating management of the food to be cooked F, g) acquisition of the surface temperature Ts, h) generation of the time transition of the surface temperature Ts, i) estimation of the internal temperature Ti, j) judgment of the quality of the heating, k) generation of presentation information; l) communication of information;
f) Heating management of the food to be cooked F:
The heating management of the food F to be cooked includes identification of the food F to be cooked, heating time, heating temperature, and the like. These managements may be performed by the processing device 20 .

g) Acquisition of surface temperature Ts:
The temperature measurement unit 18 measures the surface temperature Ts of the food F stored in the heat insulating container 4 . This temperature measurement is controlled by, for example, the processing device 20, and the processing device 20 acquires the measured value of the surface temperature Ts from the temperature measuring unit 18 at regular time intervals, for example, every 15 seconds. The measured value of this surface temperature Ts is stored in the temperature estimation file 34 .
h) Generation of the time course of the surface temperature Ts:
The temporal transition of the surface temperature Ts is obtained from the measured values of the surface temperature Ts acquired at regular time intervals and the time information t at the time of measurement.

i) Estimation of internal temperature Ti:
The internal temperature Ti is estimated from the temporal transition of the surface temperature Ts by the internal temperature Ti estimation process described above. As described above, the surface temperature Ts of the food F changes depending on how long the food F is left to stand, and the internal temperature Ti can be estimated from the temporal change of the surface temperature Ts. Since this process has been described in the section on estimation of the internal temperature Ti, it is omitted here.
j) Quality judgment of heating:
Regarding the quality of the heating of the food F to be cooked, if the estimated value of the internal temperature Ti rises to the extent that it is sterilized, the heating is sufficient. In this case, the heating is judged to be good.
k) Generating presentation information:
Various types of information obtained by the acquisition and arithmetic processing of the above information are, for example, a) the surface temperature Ts, b) the time transition of the surface temperature Ts, c) the internal temperature Ti, d) the time including the measurement point of the surface temperature Ts. Either or two or more of information t, e) heating judgment information, etc. are presented.
l) Telecommunications:
A communication medium such as the Internet is used with a management server or information terminal (not shown) to acquire external data and provide temperature estimation information to the information terminal. Information terminals include users' smart phones, tablet terminals, and PCs with communication functions.

<Information stored in storage unit 26>
The storage unit 26 stores m) information representing the surface temperature Ts and its temporal transition, n) estimation information of the internal temperature Ti, o) quality determination information of heating, and the like. These information are stored in the temperature estimation file 34 .

<Temperature estimation file 34>
FIG. 8 shows the temperature estimation file 34. FIG. In this temperature estimation file 34, a number portion 36, a food information portion 38, a cooking information portion 40, a surface temperature portion 42, an internal temperature portion 44, a threshold value portion 46, and a determination information portion 48 are set. A data number is stored in the number part 36 . The food item information section 38 stores information specifying the food item F whose temperature is to be estimated.
The cooking information section 40 stores cooking information such as cooking temperature, grilling time, boiling time, steaming time, etc. as information relating to cooking of the food F to be cooked. The cooking information section 40 includes a cooking temperature section 40-1 and a cooking time section 40-2. The cooking temperature section 40-1 stores the heating temperature of the food F to be cooked as the cooking temperature, and the cooking time section 40-2 stores the heating time of the food F to be cooked as the cooking time.

Surface temperature information for temperature estimation is stored in the surface temperature section 42 in association with time information. The surface temperature section 42 is provided with a measurement time section 42-1 and a measurement value section 42-2. The measurement time section 42-1 stores time information t including the time point of measurement such as the measurement timing of the surface temperature Ts. The measurement value data of the temperature measurement unit 18 at the time of measurement is stored in the measurement value unit 42-2.
The internal temperature section 44 stores calculation data of the internal temperature Ti estimated from the temporal transition of the surface temperature Ts. The threshold value section 46 stores the threshold value Tth for the decrease in the surface temperature Ts as the threshold value Tth for determining the quality of the internal temperature Ti, that is, the quality of the heating. In the determination information section 48, information on the result of determining whether the heating is good or bad is stored for each food F to be cooked based on the level of the surface temperature Ts.

<Information presentation>
FIG. 9 shows information presented by the information presentation unit 30. As shown in FIG. On the display screen 50 of the information presentation section 30, a food item presentation section 52, a surface temperature transition presentation section 54, an internal temperature presentation section 56, a threshold temperature presentation section 58, and a determination information presentation section 60 are set. The object to be cooked display section 52 displays the name of the object to be cooked F, for example, identification information such as dumplings and yakitori.
The surface temperature transition presentation section 54 displays the surface temperature Ts and its transition information. In this example, as a graph display, the abscissa represents the standing time and the time of measurement, and the ordinate represents the surface temperature Ts. -1 and Ts-2 are displayed. A specific value of the internal temperature Ti, which is temperature information calculated based on the temporal transition of the surface temperature Ts, is presented to the internal temperature presentation unit 56 by the arithmetic processing of the processor 22 . The threshold temperature presenting section 58 displays a temperature representing a threshold Tth with respect to a decrease in the surface temperature Ts. This threshold value Tth may be set according to one or more of the type, volume, and weight of the food F to be cooked. The determination information presenting unit 60 presents information indicating whether the food F to be cooked is good or bad.

<Processing sequence>
FIG. 10 shows the processing sequence of the temperature estimation system 14. As shown in FIG. This processing sequence is an example of the temperature estimation program of the present invention or the temperature estimation method of the present invention. In the processing sequence, S indicates a procedure or step, and the number attached to S is an example of the order of the procedure or steps.
As a pre-process for estimating the temperature of the food F to be cooked, the processor 22 is initialized and the food F to be cooked is specified (S201). The processor 22 instructs the cooking of the food F to be cooked (S202), whereby the food F to be cooked is heat-treated. The processor 22 acquires the cooking information of the food F to be cooked (S203). This cooking information includes information such as cooking method, heating temperature, and heating time.

When estimating the temperature of the food F to be cooked, the food F whose heat treatment has been stopped is stored in the heat insulating container 4 . That is, the food F to be cooked is left in the heat-insulating container 4, and the left time elapses from the time of accommodation. Triggered by this accommodation time, the processor 22 instructs the temperature measurement unit 18 to measure the surface temperature Ts (S204).
The temperature measurement unit 18 continuously measures the surface temperature Ts of the food F to be cooked (S205). The processor 22 acquires the measured value of the surface temperature Ts from the temperature measurement unit 18 at regular time intervals (S206).
The processor 22 acquires the temporal transition of the surface temperature Ts from the plurality of surface temperatures Ts provided from the temperature measurement unit 18 (S207). The processor 22 estimates the internal temperature Ti of the food F to be cooked from the temporal transition of the surface temperature Ts (S208). The estimation of the internal temperature Ti may be performed, for example, by the estimation process described in the first embodiment.
The processor 22 determines whether the heating is good or bad based on the comparison between the time transition of the acquired surface temperature Ts and the threshold value Tth for the temperature drop (S209).
The processor 22 generates presentation information including the obtained identification information of the food F to be cooked, the surface temperature Ts and its time transition, the internal temperature Ti which is the calculation result, the threshold temperature Tth, and the quality of the heating (S210). The information is provided to the information presenting unit 30 to present the information (S211).

<Effects of Second Embodiment>
According to this second embodiment, one of the following effects can be obtained.
(1) The internal temperature Ti of the food F to be cooked can be estimated from the temporal transition of the surface temperature Ts by information processing by a computer.
(2) If a sample is extracted from a plurality of food items F being cooked and the internal temperature Ti is estimated by measuring the surface temperature Ts of the sample, the inside of the food item F being cooked or after cooking can be measured at the same time. The temperature can be estimated without contact, the process of estimating the internal temperature Ti of the food F to be cooked can be rationalized, and the deterioration of the food F due to temperature measurement and the deterioration of the quality of the food to be cooked can be prevented.
(3) The quality of the heating of the food F to be cooked can be judged, and the safety of the food F to be cooked can be improved.
(4) This temperature estimating system 14 can be implemented as a countermeasure tool and a temperature control tool in order to extend HACCP to restaurants and the like, and to improve the safety of foods F to be cooked such as grilled chicken and hamburgers.

[Third Embodiment]
<Cooking equipment>
FIG. 11 shows a cooking appliance according to a third embodiment. In FIG. 11, the same reference numerals are given to the same parts as in FIG.
The cooking appliance 62 includes the processor 20 , the cooking chamber 64 and the insulating chamber 66 . The cooking chamber 64 is means for storing and cooking the food F to be cooked, and includes the heating section 16 . The heating unit 16 is capable of cooking by direct heating, steam heating, or the like. The heating control unit 68 includes, for example, a computer with communication capabilities and is linked to the processing device 20 .
In this cooking appliance 62, the configuration and function of the processing device 20 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 cooking appliance 62, the same effects as those of the first and second embodiments can be obtained.
(2) According to this cooking appliance 62, the food to be cooked F being cooked in the cooking chamber 64 is taken out and moved to the heat insulating chamber 66, and the state of the temperature drop representing the time transition of the surface temperature Ts is observed for a short period of time. The internal temperature Ti can be estimated and recognized.
(3) In this cooking appliance 62, the food F being cooked can be easily confirmed by the information presentation unit 30 presenting the information.
(4) In the cooking method of the food F to be cooked by direct fire such as yakitori, avoiding the provision of undercooked food such that the internal temperature Ti has not risen sufficiently even if the surface temperature Ts has risen. can be done.
(5) The process of inserting a thermometer into the food F to be cooked, such as cooked meat, significantly impairs the value of the product. The temperature Ti can be estimated, and deterioration of the quality of the food F to be cooked can be prevented.
(6) As disclosed in this cooking appliance 62, by incorporating the temperature estimation system 14, the internal temperature Ti of the food F being cooked or after cooking can be quickly estimated, Heat radiation from the object F can be prevented, and food safety can be improved.

FIG. 12A shows cooking according to the example. This dish is boiled gyoza, using a pot 70 as a cooking container, heating using a stove 72 as a heat source, putting gyoza 76, which is an example of the food F to be cooked, in hot water 74 and boiling it, and boiling it for this boiling time. (heating time) was set to 2 minutes, 4 minutes, 6 minutes, 8 minutes and 10 minutes. After the lapse of each heating time (end of heating), each gyoza 76 was taken out at different elapsed times, and the surface temperature and internal temperature were measured.
The surface temperature was measured 1 minute after the end of cooking, and the internal temperature was measured 1 minute after the end of cooking.
For this temperature measurement, as shown in FIG. 12B, dumplings 76 were transferred to a plate 78 and an electronic thermometer 8 was used. A stopwatch 82 was used for time measurement. The surface temperature was measured by applying the contactor 10 of the electronic thermometer 8 to the surface of the dumpling 76, as shown in FIG. 13A. Further, the internal temperature was measured by inserting the contactor 10 into the inside of the gyoza 76, as shown in FIG. 13B.
FIG. 14 shows a measurement data table showing the time transition of the surface temperature of dumplings boiled for 2 minutes, 4 minutes, 6 minutes, 8 minutes, and 10 minutes, and FIG. 15 shows this data table as a graph. .
<Discussion>
In this embodiment, the surface temperature of the gyoza 76 after heating exhibits a time transition dependent on the internal temperature. In other words, if the boiling time is longer than when the boiling time is short, the time transition of the surface temperature is gradual. The longer the boiling time, the closer the internal temperature is to the surface temperature and the less the internal temperature affects the surface temperature.
Therefore, by measuring the time transition of the surface temperature of the food F to be cooked after heating, the internal temperature of the food F to be cooked can be estimated from the measured value.

[Other embodiments]
(1) The utilization form of the temperature estimation system 14 is not limited to the cooking appliance 62, but can be realized as a temperature estimation device or a temperature measuring device having a temperature estimation function.
(2) In the above embodiment, the surface temperature Ts of the food F to be cooked after being actually heated is measured. good too.
(3) A two-dimensional imager may be used to measure the surface temperature Ts of the food F to be cooked. It can be used at sites where speed is required, such as restaurants.
(4) In the above-described embodiment, a threshold is set for the decrease in the surface temperature Ts to determine whether the object to be cooked is heated or not. You may judge the quality of the heating of the to-be-cooked material.

As described above, the most preferable embodiment and the like of the present invention have been described. The invention is not limited to the above description. 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 the present invention, it is possible to estimate the internal temperature Ti from transition of the surface temperature of the food F to be cooked, such as yakitori after heating, to judge the quality of cooking, and to improve food safety.

2 thermally shielded space 4 heat insulating container 6 gyoza 8 electronic thermometer 10 contactor 12 temperature display unit 18 temperature measurement unit 20 processor 22 processor 24 input/output unit 26 storage unit 28 operation input unit 30 information presentation unit 32 communication unit 34 temperature Estimation File 36 Number Section 38 Food Information Section 40 Cooking Information Section 40-1 Cooking Temperature Section 40-2 Cooking Time Section 42 Surface Temperature Section 42-1 Measurement Time Section 42-2 Measured Value Section 44 Internal Temperature Section 46 Threshold Value Section 48 determination information unit 50 display screen 52 cooking object presentation unit 54 surface temperature transition presentation unit 56 internal temperature presentation unit 58 threshold temperature presentation unit 60 determination information presentation unit 62 cooking appliance 64 cooking chamber 66 insulation chamber 68 heating control unit 70 pan 72 Stove 74 Boiling water 76 Gyoza 78 Plate

Claims (14)

After stopping the heating, a step of suppressing heat radiation from the food to be cooked;
a step of measuring the surface temperature of the object to be cooked during the standing time after stopping the heating;
a step of acquiring the time transition of the surface temperature of the food for which heating is stopped, and estimating the internal temperature of the food from the time transition of the surface temperature;
A temperature estimation method, comprising: Furthermore, it includes a step of setting a threshold for the decrease in the surface temperature or the internal temperature according to one or more of the type, volume, or weight of the object to be cooked, and determining whether the heating is good or not according to the temperature of the object to be cooked. The temperature estimation method according to claim 1, characterized by: Furthermore, an information presentation step is included, in which the food to be cooked,
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
3. The method for estimating temperature according to claim 1 or 2, wherein one or more of d) time information including the time point of measurement of the surface temperature and e) judgment information are presented. A heat radiation suppressing part that suppresses heat radiation from the food after heating is stopped;
a temperature measuring unit that measures the surface temperature of the object to be cooked during the time left after heating is stopped;
a temperature estimating unit that acquires the time transition of the surface temperature of the object to be cooked for which heating is stopped, and estimates the internal temperature of the object to be cooked based on the time transition of the surface temperature;
A temperature estimation system comprising: Furthermore, a good/bad judging section sets a threshold value for the decrease in the surface temperature or the internal temperature according to one or more of the type, volume, and weight of the object to be cooked, and judges the quality of the heating according to the temperature of the object to be cooked. 5. The temperature estimation system of claim 4, comprising: 6. The temperature estimation system according to claim 4, further comprising a heating unit for heating the food to be cooked. Furthermore, an information presentation unit is provided, and the information presentation unit
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
The temperature estimation system according to any one of claims 4 to 6, wherein d) time information including the time point of measurement of the surface temperature; and e) one or more of determination information. A program for realizing on a computer ,
A function of causing the temperature measuring unit to measure the surface temperature of the food to be cooked, which is stored in the heat radiation suppressing unit after stopping heating and whose heat radiation is suppressed, during the time left after heating is stopped;
A function of acquiring the time transition of the surface temperature of the food to be cooked whose heating is stopped and estimating the internal temperature of the food from the time transition of the surface temperature;
on the computer. Furthermore, the function of setting a threshold value for the decrease in the surface temperature or the internal temperature according to one or more of the type, volume, and weight of the object to be cooked and determining whether the heating is good or not according to the temperature of the object to be cooked is provided as described above. 9. A program according to claim 8 for computer implementation. Furthermore, the information presentation unit displays the food to be cooked,
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
10. The program according to claim 8 or 9, for causing the computer to implement a function of causing an information presentation unit to present one or more of d) time information including the measurement time point of the surface temperature, e) determination information. A heat radiation suppressing part that suppresses heat radiation from the food after heating is stopped;
a temperature measuring unit that measures the surface temperature of the object to be cooked during the time left after heating is stopped;
a temperature estimating unit that acquires the time transition of the surface temperature of the object to be cooked for which heating is stopped, and estimates the internal temperature of the object to be cooked based on the time transition of the surface temperature;
An apparatus characterized by comprising: Furthermore, a good/bad judging section sets a threshold value for the decrease in the surface temperature or the internal temperature according to one or more of the type, volume, and weight of the object to be cooked, and judges the quality of the heating according to the temperature of the object to be cooked. 12. The device of claim 11, comprising: 13. A device according to claim 11 or 12, further comprising a heating section for heating the food to be cooked. Furthermore, an information presentation part is provided, and the information presentation part
a) the surface temperature;
b) time transition of the surface temperature;
c) said internal temperature;
14. The device according to any one of claims 11 to 13, characterized by presenting one or more of d) time information including the measurement time point of the surface temperature and e) determination information.

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