JPH0525541U - Electronic cooking guide - Google Patents

Abstract

(57) [Abstract] [Purpose] It is an object to provide an electronic cooking guide having a precise and convenient time control function. [Structure] A display 1, a CPU 2, a first ROM 3 for storing a system operating program, a second ROM 4 for storing materials such as ingredients and time parameters related to cooking menus, and the system operating program. It is provided with a RAM 5 for providing, a real-time control body 6, a keyboard 7, a system control signal and IEC bus 8, a loudspeaker circuit 9, and a speaker 10.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a cooking guide. More specifically, it relates to an electronic cooking guide having a function of controlling cooking time.

[0002]

[Prior Art]

 In general, the contents of printed cookbooks are nothing but the names of menus, materials used, recipes for cooking, and photo illustrations. Although it is fully convincing and understandable, there is a big difference in the finally prepared dishes because there is a difference in the understanding of the cooks with just one item "how to cook". Also, among the ways of making, the time control has the greatest individual difference, and each has different results. The reason for this is that it is not easy for a chef to perform each cooking step in a normal cooking process while grasping the best time sufficiently while being aware of various ingredients and changing the external environment. is there. Especially for beginners, it often ends in a "tentekomai". Therefore, if the contents of the “how to make” in the cookbook include accurate and convenient cooking time control, the cook will not feel much pressure when cooking and the chance of success will be greatly improved. Will be blessed with.

[0003]

[Problems to be solved by the device]

 SUMMARY OF THE INVENTION In view of the above problems in the conventional cookbook using printed matter, an object of the present invention is to provide an accurate and convenient electronic cooking guide having a time control function.

[0004]

[Means for Solving the Problems]

 In order to achieve the above object, the cooking guide of the present invention includes a display, a CPU, a first ROM for storing a system operating program, and materials such as ingredients, cooking methods and time parameters related to cooking menu. And a RAM for providing an operating program of the system, a real-time controller, a keyboard, a system control signal and an IEC (International Electrotechnical Commission) bus, and a loudspeaker circuit. , A speaker, and an index table in which the names of a large number of dishes are recorded in the second ROM, a material memo table for storing the ingredients used for the large number of dishes, and a method of preparing a large number of dishes. Each contains a combination memo table for memorizing, and the partial memo materials related to the above time It is connected to a real-time controller, and the keyboard causes the CPU to display the partial memo data related to the time on the display and the time of the display is counted, and the time required for cooking is controlled. Is configured to be performed.

Further, the real-time control unit is configured to achieve the time control function by a single RTC (Real Time Clock) chip, or hardware means or software means corresponding to this chip, while The time parameter provided in the memo table is made to display the time range formed by the first time parameter and the second time parameter, or a fixed time point that is a set of time parameters. Is displayed, which is more preferable.

[0006]

[Action]

 In the cooking guide of the present invention configured as described above, the cooking time is stored in the electronic device so that the cooking time can be controlled. Therefore, when the cooking time is started from the beginning of the cooking step. , The real-time data stored in the real-time control body is extracted, the first time parameter or the second time parameter is added, and the first or second time parameter and the real-time premium value are calculated in real time. It is input and stored in the alarm time register of the control body. When the value of the alarm time register and the real-time value match, it indicates that the time of the first time parameter or the second time parameter has been reached, and the warning sound is emitted. Then, if 1 minute or 10 minutes is set successively in real time, an interrupt signal is sent from the real-time controller every 1 minute or 10 minutes, and the arrival point of the first time parameter and the second time parameter are reached. An alarm sounds every 1 minute or every 10 minutes within the time range between the arrival point and. Then, the alarm sound stops when the accumulated set time exceeds the value of the second time parameter. The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description of the embodiments with reference to the drawings.

[0007]

【Example】

 First, I will explain the menu called “Kyoto Bone” (Chinto Steak) from the “Nana Seika”, a model of cooking written by Ms. Mei Mei, a famous Chinese restaurant in Taiwan.

Ingredients: Bone-filled meat: Approx. 460 g Seasoning: Pork powder: 1 teaspoon Sodium bicarbonate: 1/3 teaspoon Soy sauce ・ ・ ・ ・ ・ ・ ・ ・ 1 teaspoon Meriken powder ・ ・ ・ ・ ・ ・ ・ ・ 1 teaspoon potato starch ・ ・ ・ ・ ・ ・ ・ ・ ・ 1 teaspoon Shimizu・ ・ ・ ・ ・ ・ ・ ・ 2 teaspoon fried oil ・ ・ ・ 5 cups of oil ・ ・ ・ ・ 2 teaspoon Kakejiru: Al Sauce ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 1 tsp hot soy sauce ・ ・ ・ ・ ・ ・ ・ ・ 1 tsp Tomato ketchup ・ ・ ・ ・ ・ ・ 1 tsp sugar ・ ・・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 1 scoop Shimizu ・ ・ ・ ・ ・ ・ ・ ・ ・ 2 scoops: 1. Cut the meat with bones to a length of about 6 cm, and then cut each into two pieces vertically (you can ask a butcher, or if you don't need it, don't cut it). 2. Put all the seasonings in a large container, stir, add the crushed bone stick and stir well by hand, then dip for 2-4 hours to soften the meat. 3. Heat the frying oil in a frying pan over high heat, add all the soaked boned meat, and fry it for about 3 minutes until it becomes a coffee color to the point that the surface becomes brittle and remove. 4. Next, add 2 tablespoons of oil in a pan, boil all the soup stock over a low heat, turn off the heat, put the fried bone meat in a pan and swirl it quickly on a plate. To serve.

Of the above, all “materials” are static materials, are arranged in order even in electronic devices, and are relatively featureless in response to paging scanning. The parts are as follows with reference to the above-mentioned "Kyoto bone removal". The first item relates to the treatment of meat with bones and is not related to the control of time. The second item relates to the process of immersing the meat with bone in the seasoning material. "Soak for 2-4 hours" is associated with time control. The third describes the process of putting boned meat in a frying pan, frying it and taking it out. Among them, "fried for three minutes over a strong fire" is related to time control. Item 4 is the step of adding all the broth and treating it, and is not related to the control of time.

From this description, the term time-related in the course of cooking is not limited to only one form, but at least a certain time range (for example, 2 to 4 hours) or a certain fixed time point (for example, (At the time of deep frying for about 3 minutes on a strong fire). In fact, according to the inventor's statistical analysis, the time-related expressions described in the book of cooking can be classified into several types as follows.

A, long-time range ... for example, 2 to 4 hours, 30 to 40 minutes, etc. b, long time ... 45 minutes, 3 hours, etc. c, Short time range: 3 to 5 seconds, 5 to 10 minutes, etc. d, short time ... 3 seconds, 2 minutes and a half etc.

In the description of the present invention, the long-term and short-time borderline recognition is to temporarily leave a cook as the main work and not to pay extra attention to other works in the cooking process. If it is completed in 10 minutes, the present invention sets that 10 minutes or less as short time and 10 minutes or more as long time.

FIG. 1 is a system block diagram of a cooking guide of the present invention, in which 1 is a display, 2 is a central processing unit (hereinafter referred to as CPU), and 3 is a first reading for storing an operating program of the system. Dedicated memory unit (hereinafter referred to as ROM), 4 is a second ROM for storing materials such as ingredients related to cooking menu, recipes, and time parameters, and 5 is used for providing an operating program of the system, etc. A fast calling memory unit (hereinafter referred to as RAM), 6 is a real-time control unit, 7 is a keyboard, 8 is a system control signal and IEC bus, 9 is a loudspeaker circuit, and 10 is a speaker.

Further, since the function of the present invention is related to the cooking method, the above-mentioned “Kyoto Bone” cooking method described in this embodiment is rewritten as follows.

Step Content time parameter 1 A NULL 2 B 2 to 4 hours 3 C 3 minutes 4 D NULL Among the above, A, B, C and D respectively indicate the following items.

A: Cut the meat with bones to a length of about 6 cm, and further cut each into two pieces vertically (you can ask the butcher, if you do not need to cut it if not necessary). B: Put all the seasonings in a large container, stir, put the crushed meat with bones, stir by hand thoroughly, and dip for 2-4 hours to soften the meat. C: Heat the frying oil in a frying pan over high heat, add all the soaked boned meat, and fry for about 3 minutes until it becomes brownish to the extent that the surface becomes brittle, and take it out. D: Next, add 2 tablespoons of oil in a pan and boil all the soup stock over a low heat. After extinguishing the heat, put the fried boned meat in a pan and swirl it quickly. Serve on top.

The above is relative to the second ROM 4 that stores materials such as ingredients, recipes, and time parameters related to the cooking menu shown in FIG. 1, and the arrangement configuration in the second ROM 4 is as shown in FIG. The table is divided into three major parts: index table 41 to write down the name, material memo table 42, and recipe note table 43, and the name of the dish including “Kyoto Bone” is recorded in the index table 41 of the dish name. It Two indexes 411 and 412 are provided for the name of each dish. Of these, the index 411 displays the content of ingredients necessary for cooking by making the address destination face relative to the cooking ingredient memo table 42, and the other. The index 41 2 of the item 4 displays parameters of the cooking method step, contents and time by making the address destination relative to the cooking method memo table 43.

For example, as shown in the production method memo table 43 in FIG. 2, there are 1, 2, 3, and 4 steps in the production method of “Kyoto bone removal”. And, "φ" means the end of this way of making, not one step. As shown in Fig. 2, write down the details of each step after each step. Further, the time parameter is such that its first time parameter (eg 431, 433, 435) represents the pre-critical point of time convergence and the second time parameter (eg 432, 434, 436) is the time cohesion. Represents the post-criticality point of. The signs of the first and second time parameters are all such that the left second digit represents "hour", the middle second digit represents "minute", and the right second digit represents "second". Therefore, 000000, 020,000, 000300 represent 0 seconds, 2 hours and 3 minutes, respectively. When both the first time parameter and the second time parameter are 0 seconds, it indicates that the time is not counted for performing the step (ie, NULL). If both the first time parameter and the second time parameter are not 0 seconds and have the same numerical value, it means that the step is performed at a certain point. If the first and second time parameters have different numerical values, it means that the execution of the step is performed in a certain time range. Therefore, there is no time limit on how to make Step 1, you have to complete Step 2 within 2-4 hours, Step 3 within 3 minutes, and Step 4 about time. You can see that there is no limit. FIG. 3 is a display diagram of the keyboard 7 of the present invention, in which 71 is a “start” key, 72 is a “downward research” key, 73 is an “upward research” key, and 74 is a combination of other keys. Is. Then, after the cook finds the dish name “Kyoto Bone” by the general scanning method, the display 1 displays the “Dish name” 410 as shown in FIG. 4, and the “material” a and the recipe b. Is also displayed. Then, the cook uses the “upward research” key 73 and the “downward research” key 72 in FIG. 3, and uses the “□” symbol 11 in FIG. Select the opposite number 2 in front of "how to make" b.

If the cook selects the “ingredient” a with the “□” symbol indicated by 11 in FIG. 4, when he presses the “start” key 71, the ingredients used for cooking are displayed on the display 1. .. If the display unit 1 is too small, use the “upward research” key 73 and the “downward research” key 72 to display other materials that have overflowed outside the display unit 1 in order.

On the other hand, when the cook selects the “how to make” b with the “□” symbol 11 shown in FIG. 4, when he presses the “start” key 71, the display 1 first displays the dish as shown in FIG. The content A of the first step of the method of making is displayed and compared with the step 1 in the second ROM 4 by reference, and the first and second time parameters 431 and 432 (see FIG. 2) are both 0 seconds. It can be seen that it does not count time. That is, 12 indicates “Non time counting”, and the counting time indicated by 13 is blank. Since it does not count, if the cook further presses the “downward research” key 72 after completing the step process, the content B of the second step is displayed. Similarly, by making a reference comparison with step 2 in the second ROM 4, it is known that the first and second time parameters 433 and 434 (see FIG. 2) are different and both are not 0 seconds, so that there is a certain time range limitation. Therefore, the time range is displayed as "2-4 hours" at 14 in FIG.

On the other hand, reference numeral 15 in FIG. 6 displays the hours, minutes, and seconds of the elapsed time of step 2. When the cook presses the “start” key 71, time counting starts, and when 2 hours have elapsed, the time is counted. An alarm of arrival is issued through the loudspeaker circuit 9 and the speaker 10, and an alarm is issued every 10 minutes within a time range of 2 to 4 hours, and an alarm is issued once more after 4 hours. It emits.

When the cook presses the “start” key 71 during the step execution (that is, during the time counting), the step execution state is changed from the counting state to the suspended state (that is, temporary counting stop). After the cook presses the "start" key 71 again, the time is returned from the temporary stop state to the continuous count.

Similarly, if the “downward research” key 72 is used to search for the third step and the contents of the third step (see FIG. 2) are displayed on the display 1 as shown in FIG. In 16 of FIG. 7, “3 minutes” is displayed. When the "start" key 71 is pressed, the time count indicated by 17 in FIG. 7 shifts from 0 second to every 3 minutes and stops and an alarm is issued.

Similarly, if the “downward research” key 72 is used to search for the fourth step and display the contents of the fourth step on the display unit 1 as shown in FIG. 8, the step will be responded to. Since there is no implementation time, 18 in FIG. 8 is displayed as “Non time count” and 19 is blank. At this time, when the "downward research" key 72 is further pressed for scanning, "φ" which means the end is displayed in the next step column in the second ROM 4, and it is understood that the fourth step is the last step.

In the above description, in order to control and calculate the time, the real time controller 6 in FIG. 1 may be referred to. In the present invention, an RTC (Real Time Clock) chip of ISO TC (Technical Committee) 8521 is set as a real-time controller. The TC8521 has two sets of registers, one of which is used to store real time data such as year, month, day, hour, minute and second, and the other set of registers is for alarm (Alarm). It is used to store data such as year, month, day, hour, minute and second. Once the alarm time and the real time coincide with each other, an interrupt signal is generated in the TC8521 and it is understood that the CPU 2 has reached the alarm time.

In addition to the above, the following three types of alarm sounds I, II, II I and IV are provided for the alarm sound classification.

Regardless of the length of the I time, when a certain time is reached or when the first time point of the time range is reached, an alarm sound is generated immediately.

II An alarm sound is generated every minute within a time range between the first time point and the second time point in the short time range.

III An alarm sound is generated every 10 minutes within a time range between the first time point and the second time point of the long time range.

Regardless of the length of the IV time, an alarm sound is generated immediately when the second time point is reached.

As described above, the cooking guide of this embodiment is composed of the electronic device having the time control function. Then, when the cook performs the step of cooking and starts counting the time, the real-time hour / minute / second data stored in the real-time control body 6 is extracted, and the first time parameter or the second time parameter is extracted. The time parameter of 1 is added, and the first or second time parameter and the real-time extra numerical value are input and stored in the alarm hour minute second register of the real time controller 6. It is indicated that the time of the first time parameter or the second time parameter is reached after the value of the alarm register and the value of the real time match, and the alarm sound is emitted by this. Then, the alarm sound, which is interposed between the reaching point of the first time parameter and the reaching point of the second time parameter and is emitted every 1 minute or 10 minutes in the time range, is If the value added to the real time at each time is set to 1 minute or 10 minutes by such a method, the real-time controller 6 provides an interrupt signal every 1 minute or 10 minutes, and the added value is accumulated. Stops after exceeding the value of the second time parameter. In this way, the cooking guide can provide an accurate and convenient time control function.

[0032]

[Effect of the device]

 When the cooking guide of the present invention starts counting the time from the beginning of the cooking step, the real-time hour / minute / second data stored in the real-time control body 6 is extracted, and the first time parameter or the second time parameter is extracted. The time parameter is added, and the first or second time parameter and the real-time premium value are input and stored in the alarm hour minute second register of the real time controller 6. It is indicated that the first time parameter or the second time parameter time has been reached after the value of the alarm register and the value of the real time match, and the alarm sound is emitted by this. Then, if short time such as 1 minute or 10 minutes is progressively set in real time within the time range interposed between the arrival point of the first time parameter and the arrival point of the second time parameter, real time control is performed. A break signal is provided by the body 6 every 1 or 10 minutes and an audible alarm is emitted every 1 or 10 minutes until the cumulative set time value exceeds the value of the second time parameter. Be done. In this way, the cooking guide of the present invention provides accurate and convenient time control function, and thus brings out the best flavor of cooking.

[Brief description of drawings]

FIG. 1 is a system block diagram of an embodiment of a cooking guide of the present invention.

FIG. 2 is a view showing a stored content of a ROM in FIG.

3 is a display diagram of the keyboard in FIG. 1. FIG.

FIG. 4 is a first display diagram of the display unit in FIG.

5 is a second display diagram of the display unit in FIG. 1. FIG.

6 is a third display diagram of the display unit in FIG. 1. FIG.

FIG. 7 is a fourth display diagram of the display unit in FIG.

8 is a fifth display diagram of the display unit in FIG. 1. FIG.

[Explanation of symbols]

 1 Display 2 CPU 3 1st ROM 4 2nd ROM 5 RAM 6 Real-time controller 7 Keyboard 8 System grid signal and IEC bus 9 Loudspeaker 10 Speaker 41 Index table 42 Material memo table 43 Making memo table

Claims (3)

[Scope of utility model registration request] 1. A display, a CPU, a first ROM for storing a system operating program, and a second ROM for storing materials such as ingredients related to cooking menu, recipes, and time parameters. A RAM for providing a system operating program, a real-time controller,
A keyboard, a system control signal and an IEC bus, a loudspeaker circuit, and a speaker. The second ROM stores an index table in which the names of a large number of dishes are recorded and the ingredients used for the large numbers of dishes. A combination of a material memo table for preparing and a recipe memo table for respectively storing recipes of a large number of dishes, and a partial memo material related to the time is connected to the real-time control body, and The above C by keyboard
An electronic cooking guide configured to display a partial memo material related to the time through the PU and display the time on the display to control the time required for cooking. 2. The electronic cooking guide according to claim 1, wherein the real-time control unit achieves the time control function by a single RTC chip or a hardware means or software means corresponding to the chip. . 3. The time parameter provided in the recipe memo table is formed from a first time parameter and a second time parameter to display a certain time range, or a set of time parameters. The electronic cooking guide according to claim 1, wherein a fixed time point is displayed.