JPS59138816A - Cooker - Google Patents

Abstract

PURPOSE:To make it possible to carry out stable cooking at all times with the food cooked uniformly, by perceiving the configuration of a food by an output of an image pickup to correct a cooking program, and carrying out automatic cooking based on the comparison of the temperature of the food detected by an infrared sensor with the corrected cooking program. CONSTITUTION:In a cooker wherein the temperature of a food is detected by an infrared sensor 18, and automatic cooking is carried out based on the comparison of the change in this detected temperature with the cooking program for the food, cooking condition setting keys 5 are first operated to set a cooking program, and then a configuration perceiving key 6 is turned ON. Then a driving circuit 24 is actuated and the plane view and the side view of the food (S) are taken by an area sensor 23. A main controlling section 34 performs an operation in accordance with the output of the area sensor 23 that is supplied via a driving circuit 29 so that the size of the food (S) is perceived and the predetermined cooking program is corrected based on the preceived result.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a cooking appliance that detects the temperature of food using an infrared sensor and automatically cooks food by comparing the detected temperature with a cooking program.

[Technical background of the invention]

Conventionally, in this type of cooker, for example, a magnetic microwave oven,
It stores a cooking program consisting of a plurality of stages that are sequentially executed as the temperature of the food changes, and there are cooking programs as shown in the table below.

-Table Continue until the constant temperature F1 is reached (early stage I), then heat output P! Cooking is performed until the temperature of the product reaches F (second stage), and the heating output P3 is further increased.
Cook until the temperature of the 9 items reaches the initial temperature F3 (
3rd stage), and finally, the PT method of heating output po (=o%) so-called "uneven cooking" is performed for only 10 hours (
stand-off stage). In addition, the first stage includes a safety shut-off time (13
11th period/time).
Is the food temperature set within the off time TI? When MiFt'j is not reached, cooking is ended there.

Also, after the @2 stage, a safety shut-off time T2 (= -T+) is determined and the second
If the food temperature does not reach the set temperature F2 within the shut-off time T after the start of the stage, cooking is terminated at that point.

[Problems with background technology]

By the way, in such a microwave oven, the temperature detected by the infrared sensor is the surface temperature of the food, so the temperature at the center of the food at the end of cooking will vary depending on the size of the food, even if the food is of the same type. It was completely different, and there was a problem that the quality of the product was not stable.

Here, in Figure 1, the weights are 1.6 kg and 2.4 kg.
Moreover, it shows the change in food temperature (sensed temperature) when cooking meat of completely different thickness.
The cases of thick meat are shown respectively.

That is, since the setting fl of each stage is the same even though the weight and thickness of the meat are different, the doneness at the end of cooking is uneven.

[Purpose of the invention]

This invention was made in view of the above circumstances,
The purpose is to provide an excellent cooking device that can always perform stable cooking without being affected by the size of the food and with uniform results.

[Summary of the invention]

This invention includes an imager that images the food, recognizes the shape of the food based on the output of the imager, corrects the cooking program based on the recognition result, and adjusts the temperature of the food detected by the infrared sensor. Automatic cooking is performed by comparison with the corrected cooking program.

[Embodiments of the invention]

Hereinafter, one implementation vO of the present invention will be described with reference to the drawings.

In FIGS. 2 and 3, reference numeral 1 denotes the main body of a cooking appliance, such as a microwave oven. A door 2 is pivotally supported on the front side of the main body 1 so as to be openable and closable, and an operating/input panel 3 is provided. The operation/4' panel 3 includes a dinotal display 4, a cooking condition setting key 5, a shape recognition start key 6, a power switch 7,
A mechanical switch 8 and the like are primarily arranged from the top to the bottom.

A heating chamber 10 is arranged in the main body 1 corresponding to the door 2,
Inside this heating chamber 10 is a rotating shelf 1 for placing food S.
1 is provided. The rotary shelf 1 is connected to a rotating shaft of a rotary shelf drive motor 13 via a shaft 12 passing through the bottom plate of the heating chamber 10. A high frequency generator, such as a magnetron 14, is fixed to the side wall of the heating chamber 10, and an antenna of the magnetron 14 is introduced into the heating chamber 10 through the wall. Furthermore, heating chamber 1
A large number of light transmission holes 15 are formed on the side wall of θ, and a heating indoor lighting lamp 16 is provided on the back side of the side wall corresponding to these transmission holes 15.
will be provided. Furthermore, an opening 18 is provided in the ceiling plate of the heating chamber 10.
is formed, and an infrared sensor 18 is disposed so as to face the food S in the heating chamber 10 through this opening 17.

This infrared sensor 18 receives infrared rays emitted from the food S (see section 3, not actually shown).
・The infrared rays received are interrupted by the rays), and an electrical signal corresponding to the temperature of the food S is output. on the other hand,
An opening 21 is formed in the substantially central part of the ceiling plate of the heating chamber 10,
A COD (charge coupled device) type area sensor 23 serving as an imager is disposed through an optical lens 22 at a position facing the food S in the heating chamber 10 through the opening 21 . The light corresponding to the planar image of the good product S is projected onto a predetermined area of the area sensor 23 via the lens 22. Further, an opening 24 is formed in the side wall of the heating chamber 10, and an optical lens 25 is disposed on the back side of the side wall corresponding to the opening 24. Light corresponding to the planar image of the food S is captured through the lens 25, and the light is transmitted to the area sensor 2 through the mirror 26°27.28.
The image is projected onto a predetermined area of No. 3. The area sensor 23 is driven by the drive circuit 29 to capture a plane image and a side image of the food S, convert them into electrical signals, and output the electrical signals.

Reference numeral 30 denotes an AC source, to which the magnetron 14 is connected via a triac 31, a high voltage transformer 32, and the like. Further, a main control section 34 is connected to the IT source 30 via a transformer 33. The main control unit 34 is composed of a CPU (Central Processing Control Unit) and its peripheral circuits, and operates a drive circuit 29 in response to turning on the shape recognition start key 6 in the operation unit 3. The shape of the food S is BiP& based on the supplied output from the area sensor 23.

The main control unit 34 also corrects the cooking program selected by the cooking condition setting key 5 in the operation unit 3 according to the recognition result, and adjusts the corrected cooking program and the food S detected by the infrared sensor 18. The triator 31 is controlled by the bird according to the temperature. Note that the temperature of the food S that can be detected and the remaining cooking time are displayed on the display 4.

Next, the operation of the above configuration will be explained with reference to FIG.

First, the food S is loaded onto the shelf board 1 in the heating chamber 10, and the door 2 is closed. Then, the user turns on the power switch 7, operates the cooking condition setting key 5 to set a cooking program, and then turns on the shape recognition key 6. Then, the drive circuit 24 operates, and a plane image and a side image of the food S are respectively captured by the area sensor 23.

The main control unit 34 recognizes the size of the food S by performing calculations according to the output of the area sensor 23 supplied via the drive circuit 29, and executes a preset cooking program based on the recognition result. Correct based on.

Therefore, if the food S is thin meat weighing 1.6 kg, the following cooking is performed, for example.

That is, cooking is performed at heating output p, (=ioo%) until the food temperature reaches the set temperature F (first stage), then cooking is performed at heating output P2 (=80 cm) when the food temperature is set, Continue until reaching F2 (second stage)
, further perform the pA process at the heating output Ps (=70%) until the food temperature reaches the set temperature F3vC (third stage)
, and finally, cooking with heating output Po (=0%), so-called 6 uneven cooking'', is performed at To:flJ]7'r:Tif (stand-off stage).

In FIG. 4, Tj is the shut-off time for the first stage, and T2 is the shut-off time for the second stage and subsequent stages. (T2=to-T,).

When the food S is thick meat with an N content of 2.4 kg, the following cooking is performed, for example. That is, heating output P+'
(= P + 10α) when the food temperature is the set temperature Fl' (=
Fl+β) (first stage), then cooking is performed at heating output Pz' (=Px+α) until the food temperature reaches the set temperature Fz' (=Fz+β) (second stage).
stage), cooking is roughly performed at heating output P3' (=P3+α) until the food temperature reaches the set temperature Fs' (=F3+β) (third stage), and finally cooking at heating output Pa
(=Ochi) Cooking The so-called pamurashi cooking'' is performed for 107 hours (stand-off stage).In this case, the shut-off time Tl is increased by a predetermined multiple.
* T2 is extended.

In this way, the size of the food S is recognized and the cooking program is corrected according to this recognition result.In other words, the set temperature and heating output for each stage are corrected in response to changes in food temperature. Therefore, it is possible to always perform stable cooking without being affected by the size of the food S, and the cooking quality is even.

In the above embodiment, a case is described in which a CCD type area sensor is used as an image pickup device, but it can be implemented in the same manner.

In addition, the present invention is not limited to the above-mentioned embodiments, and it goes without saying that various modifications can be made without changing the gist.

〔Effect of the invention〕

To provide an excellent cooking device which can always perform stable cooking with uniform quality without being affected by the roughness or the like.

[Brief explanation of the drawing]

Figure 1 is a diagram for explaining the operation of a conventional cooker, Figure 2 is a diagram for explaining the operation of a conventional cooking device.
The figure is an external view showing one embodiment of the present invention, FIG. 3 is a schematic diagram of the internal mechanism and control circuit of the embodiment, and FIG. 4 is a diagram for explaining the operation of the embodiment. 6... Shape recognition start key, 10... Heating chamber, 18...
...Infrared sensor, 23...CCDC engineering assembly (
tli imager), 34...main control unit.

Claims (1)

[Claims] In a cooker that automatically cooks food by detecting the temperature of the food using an infrared sensor and comparing changes in the detected temperature with a cooking program, an imager takes an image of the food, and the output of this imager is used to determine the temperature of the food. A cooking appliance characterized by comprising means for recognizing a shape and correcting the cooking program according to the recognition result.