JPH0542909U - Heating cooker - Google Patents

Abstract

(57) [Abstract] [Purpose] To improve the accuracy when heating and controlling food based on the initial temperature of the heating chamber and the rise time of the temperature inside the heating chamber during cooking. [Configuration] Whether the initial temperature of the heating chamber measured by the temperature sensor 16 is “low”, “medium”, or “high”, and also detected by the temperature sensor 16 when the food is grilled The rising time of the heating chamber temperature, that is, the time required for a predetermined temperature rise is "early" or "medium"
The heating is observed from the viewpoint of the membership function of whether or not it is “slow”, and a grade is assigned to each of the observation results, and fuzzy inference is performed based on the observation results, and the estimated foods belong to the group. The control circuit 17 determines the optimum heating time required for cooking and heating the food to be heated, based on the corrected heating coefficient obtained from the heating intensity during food cooking.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a cooking device such as a grill or an oven.

[0002]

[Prior Art]

 When grilling, such as grilling fish, there is a wide variety of fish, so one key cannot satisfy all types of fish. Therefore, the key is divided into two, a "fish figure grilled" key and a "fish fillet grilled" key, and they are classified and used properly.

[0003]

[Problems to be solved by the device]

 However, it was not possible to do all the menus related to cooking fish, and after operating the two keys described above, the "strong" or "weak" buttons were operated to set the heating time determined by each cooking. It takes time and effort for cooking, such as adjustments, and the operation becomes complicated.

[0004]

[Means for Solving the Problems]

 In order to solve the above problems, the present invention determines whether the initial temperature in the heating chamber measured by the temperature sensor is “high”, “medium”, or “low”, and after starting heating. Observe heating from the viewpoint of whether the temperature inside the heating room rises “early”, “medium”, or “slow”. For that purpose, each area is defined as a membership function, and a grade is assigned to each observation result viewed from each membership function. Then, based on the observation result, fuzzy inference is performed to estimate the group to which the food under heating belongs. Then, the optimum heating time suitable for cooking of each food group to be heated is determined based on this estimation result and the corrected heating coefficient obtained from the heating intensity.

[0005]

[Operation] Whether the initial temperature in the heating chamber measured by the temperature sensor is “high”, “medium”, or “low”, as well as the rise of the heating chamber temperature after the heating is started. After each grade was observed from the viewpoint of the membership function, "early", "medium", or "slow", each food to be heated estimated according to the fuzzy inference rules prepared in advance The optimum cooking time suitable for the cooking of the group to which it belongs is determined, and the cooking is carried out.

[0006]

【Example】

 An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is a side sectional view of an embodiment of the present invention, in which 1 is a heating chamber, 2 is food stored in the heating chamber, and the illustrated example is a salted saury. 3 and 4 are grill heater chambers formed in the ceiling of the heating chamber, and 5 and 6 are grill heaters attached to the heater chambers 3 and 4, respectively. These grill heaters 5 and 6 are of a type that radiates infrared energy abundantly by red heat such as a sheath heater and a ceramic tube heater. Reference numeral 7 denotes an exhaust air passage that communicates with the grill heater chambers 3 and 4 and the outside of the cooker body, and 8 denotes an exhaust outlet portion of the exhaust air passage 7. Reference numeral 9 denotes a suction blower provided at the exhaust outlet 8 for sucking the air in the heating chamber 1 through the grill heater chambers 3 and 4 and the exhaust air passage 7 and discharging the air to the outside of the main body of the controller. .. 10 is a heater for generating hot air, and 11 is a hot air fan for circulating the hot air in the heating chamber. Reference numeral 12 is a magnetron, 13 is an opening / closing door, 14 is a turntable, and 15 is a motor for driving the turntable. Reference numeral 16 is a temperature sensor for detecting the temperature inside the heating chamber, and 17 is so-called fuzzy inference based on the signal from the temperature sensor 16, and operations of the grill heaters 5 and 6, the hot air generating heater 10 and the fans 9 and 11 are performed. It is a control circuit composed of a microcomputer for controlling the.

Next, FIGS. 2 and 5 show an example of a so-called condition part membership function for the initial temperature of the heating chamber measured by the temperature sensor 16, and FIGS. 3 and 6 show the start of heating. An example of the so-called conditional part membership function relating to the rise of the heating chamber temperature detected by the temperature sensor 16 later is shown, and Fig. 4 infers the heating time of the food to be determined according to the fuzzy inference rule. Fig. 8 shows an example of the partial membership function. Fig. 8 shows an example of the logical sum of the conclusion partial membership function used when obtaining the corrected heating coefficient for the heating required time of the food to be determined according to the fuzzy inference rule. It is a thing.

The operation of this embodiment will be described below.

By the way, a salt-filled saury is set in the heating chamber 1 of the cooking device shown in FIG. 1, and grilled fish is cooked by setting the grill heaters 5 and 6 to “standard” heating strength. To do. At the start of cooking, the control circuit 17 measures the initial temperature in the heating chamber by the temperature sensor 16 and also measures the temperature rise in the heating chamber by the same temperature sensor 16 during heating, that is, the time required for a predetermined rising. ..

Assuming that the measured heating room temperature is 35 ° C., a grade of 0.7 is obtained for the membership function of “low” and a member of “medium” is obtained as shown in FIG. With respect to the ship function, a grade of 0.2 is obtained.

[0012] Next, regarding the rise of the heating chamber temperature, if a predetermined temperature rise is detected in 4 minutes, a grade of 0.3 is obtained for the membership function of "fast" and a member of "medium" is obtained. With respect to the ship function, a grade of 0.6 is obtained.

Needless to say, a grade of membership function “high” can be obtained depending on the initial temperature of the heating chamber. The same applies to "late" rising.

In the embodiment of the present invention, nine fuzzy inference rules are provided in the control circuit 17 as a table as shown in Table 1, and the above-mentioned initial temperature of the heating chamber is “low” (grade 0). .7) and the rise time is "quick" (grade 0.3), "small" (grade 0.3) is given as in rule 1 as the method for obtaining the required heating time. In addition, if the initial temperature in the heating chamber is "low" (grade 0.7) and the rise is "medium" (grade 0.6), the method for adjusting the heating time is "middle" as in rule 2. (Grade 0.6) is given.

In addition to the above, as a method of obtaining the required heating time when the initial temperature in the heating chamber is “medium” (grade 0.2) and the rise is “quick” (grade 0.3), rule 4 is used. How to calculate the required heating time when "Small" (Grade 0.2), the initial temperature in the heating chamber is "Medium" (Grade 0.2), and the rise is "Medium" (Grade 0.6) For example, as in rule 5, "medium" (grade 0.2) is given.

As can be seen from the rule table in Table 1, the conclusion part membership function regarding the required heating time when the respective conditions are combined should take the minimum value of the grades of the condition part. There is.

[0017]

[Table 1]

FIG. 4 is a diagram showing the logical sum of the conclusion part membership functions obtained according to the rules described above, that is, the whole, and the grades in Table 1 above are included so that all the conclusions are included as grades. Rule 1 when (heating required time) is “small” and grade 0.3 from 0.3, 0.2 of 4 parts, and similarly rule 2 when grade in table 3 is “medium” The maximum value is taken as grade 0.6 out of 0.6, 0.2 in the 5 parts. The hatched portion indicates the area.

After performing this fuzzy inference, the control circuit 17 obtains the area center of gravity of the hatched portion and derives a definite value for the heating required time.

Since the center of gravity of the area in FIG. 4 is at the position of the required heating time of 23 minutes and 50 seconds, the control circuit 17 sets the operating time of the grill heaters 5 and 6 to the heating time of 25 minutes and 00 seconds which is set in advance as a reference value. When canceling and cooking salted fish with salted fish, it is only necessary to heat the reduced time of 23 minutes and 50 seconds.

Now, it is presumed that the salted soybeans generally belong to the group of prepared foods in grilling fish.

As with the case where the above heating required time is obtained by inference, the nine fuzzy inference rules created based on FIGS. 5 and 6 are used as a table shown in Table 2 as a control circuit 17 It is provided with Table 1 inside.

That is, as the food estimation method when the initial temperature in the heating chamber is “low” (grade 0.7) and rises “fast” (grade 0.3), the regulation amount is set according to rule 1. Food estimation method when "small" (grade 0.3) is given, and the initial temperature in the heating chamber is "low" (grade 0.7) and the rise is "medium" (grade 0.6) As for rule 2, the adjustment amount “medium” (grade 0.6) is given.

In addition, as a food estimation method when the initial temperature of the heating chamber is “medium” (grade 0.2) and the rise is “quick” (grade 0.3), the adjustment amount “rule 4” is used. Estimated method of food when "small" (grade 0.2) is given, and initial temperature of heating chamber is "medium" (grade 0.2) and rise is "medium" (grade 0.6) As in Rule 5, the adjustment amount “medium” (grade 0.2) is given.

As can be seen from the rule table in Table 2, the conclusion section membership function regarding the required heating time to be taken when the respective conditions are combined is 0 from the parts corresponding to the rules 1, 2, 4, and 5, respectively.・ 3, 0, 6, 0, 2, 0, 2 are the lowest grades in the conditional section.

[0026]

[Table 2]

FIG. 7 illustrates the logical sum of the conclusion part membership functions obtained according to the rules as described above, that is, the whole, and the grades in Table 2 above are included so that all the conclusions are included as grades. Rule 1 when (Adjustment amount) is “Small” and Grade 0.3 from 0, 3 and 0.2 of 4 parts. Similarly, Rules 2 and 5 when Grade in Table 2 is “Medium” The maximum value of grade 0.6, which is 0.6 out of 0.6 and 0.2, is shown, and the hatched area indicates that area.

Therefore, when baking salted soybeans, after the fuzzy inference described above is performed by the control circuit 17, the area center of gravity M of the hatched portion is obtained, and the area center of gravity M is within the range of 0 ≦ M <25. When the area center of gravity M is within the range of 25 ≦ M <69, it is “B”, and when the area center of gravity M is within the range of 69 ≦ M <100, “C” is displayed. , And estimate which group the food will be cooked into.

That is, in FIG. 7, “A” group is for short-time cooking, for example, open fish, fillet fillet, etc., “B” group is standard, for example, saury grilled with salt, squid, etc., “C” group is bream. It can be categorized as "Nogatakiyaki", "Aji no Yakiyaki", and so on. Here, in Table 3, it is calculated from each group "A", "B", "C" classified into the food to be cooked, and the heating intensity ("weak", "standard", "strong") when cooking the food. The relationship with the value of the correction heating coefficient K used when calculating the optimum heating time suitable for the food is shown below.

The optimum heating time mentioned here excludes factors that have a delicate influence on the finish of food cooking, such as the existing form of the food (freezing, refrigeration, etc.), the room temperature at the start of cooking, the size of the food, etc. In order to do so, it means the heating time in which the required heating time of food is corrected each time cooking is performed.

[0031]

[Table 3]

Therefore, when cooking by heating, the area center of gravity M of the food is obtained according to FIG. 7, and the food to be cooked is a fish flair (group “A”), a salted grilled saury (group “B”), or a grilled sea bream. It is estimated which group it corresponds to from (group “C”).

As a result of the estimation, a corrected heating coefficient K suitable for the corresponding food is selected from the combination of the corresponding food group in Table 3 and the above-mentioned heating intensity, and the heating required time is determined by the corrected heating coefficient K. Correct to find the optimum heating time for food.

That is, the final optimum heating time suitable for each food product is calculated from the relationship between the estimated food product group and the food product heating intensity after the estimation work of the food product group described above. The corresponding correction heating coefficient K in 3 is selected, and the correction heating coefficient K is used.

Since the initial temperature when baking salted soybeans was 35 ° C. (see FIG. 5) and the rise time was 4 minutes (see FIG. 6), determine the area for baking salted soybeans. ..

From the two conditions shown in FIG. 5 and FIG. 6, the grades 0 and 3 of rule 1 in Table 2 and the grades 0 and 2 of rule 4 in Table 2 to grades 0.3 are similarly set in Table 2. The grade 0 and 6 of rule 2 in Table 2 and the grades 0 and 2 of rule 5 in Table 2 are adopted respectively.

From this adopted grade 0.3 and grade 0.6, the region corresponding to the hatched part in FIG. 7 is obtained from the logical sum of the conclusion part membership function when baking salted saury. Form.

Here, consider a case where the heating time for baking salt-soaked saury is obtained.

First, the area center of gravity M (38) of the above-described region is calculated.

From the calculated area center of gravity M (38), the group that belongs to the case where the salt-filled saury is baked is determined to be “B” in FIG.

When salted soybeans are baked, since the heating is started at the “standard” heating intensity as described above, the corrected heating coefficient K when obtaining the optimum heating time is shown in Table 3 above. 1.0 is obtained from the "standard" heating intensity and the group "B".

Therefore, the optimum heating time is obtained by multiplying the shortened heating time of 23 minutes and 50 seconds (1430 seconds) by 1.0 of the obtained coefficient, and the optimum heating time = 1430 seconds (23 minutes and 50 seconds) × 1.0 = 1430 seconds ..., and the finally revised optimum heating time is obtained here.

[0043]

[Effect of the device]

 As described above, according to the present invention, whether the initial temperature in the heating chamber measured by the temperature sensor is “low”, “medium”, or “high”, and the food is grilled. When the temperature inside the heating chamber rises when the temperature sensor rises, the heating time is required from the viewpoint of the membership function: "early," "medium," or "slow." , The grade is given to each of the observation results, and fuzzy inference is performed based on the observation results to estimate the group to which the food under heating belongs. Then, the optimum heating time suitable for cooking of each food group is determined by adding the corrected heating coefficient obtained from the estimation result and the heating intensity to the predetermined food heating time, and the heating cooking is performed. Since it is carried out, it is possible to complete the cooking process that is optimal for the quality and quantity of food.

[Brief description of drawings]

FIG. 1 is a side sectional view of an embodiment of the present invention.

FIG. 2 is a diagram showing a membership function of a condition part related to an initial temperature of a heating chamber.

FIG. 3 is a diagram showing a condition part membership function related to the rise of the temperature of the heating chamber.

FIG. 4 is a diagram showing a logical sum of the conclusion part membership function, that is, the whole.

FIG. 5 is a diagram showing a membership function of a condition part related to an initial temperature of a heating chamber.

FIG. 6 is a diagram showing a condition part membership function related to the rise of the temperature of the heating chamber.

FIG. 7 is a diagram showing a logical sum of conclusion part membership functions, that is, the whole.

[Explanation of symbols]

 1 Heating Chamber 2 Food 5 Heater 6 Heater 16 Temperature Sensor 17 Control Circuit

Claims (1)

[Scope of utility model registration request] 1. A heating chamber (1) for containing food and a heater (5, 6) for heating the food (2) contained in the heating chamber.
And a temperature sensor (16) for measuring the temperature in the heating chamber
And, whether the initial temperature at the start of heating measured by the temperature sensor is "low", "medium", "high", and the heating chamber detected by the temperature sensor when heating of food is started. Observe from the viewpoint of the membership function such as whether the time required for the predetermined temperature rise is “early”, “medium”, or “slow”, and the observation result is graded for each conditional part membership function. The grade of the conclusion part membership function to be obtained based on these conditional part membership functions is determined according to the prepared inference rule table, and the area centroid of the logical sum of the determined conclusion part membership functions is calculated and obtained. The group to which the food to be heated belongs is estimated according to the definite value of the Heating cooker constructed out with a control circuit for determining an optimal heating time by the heater that is suitable for cooking food group each (17) by heating factor K.