JPWO2018207629A1 - Cooking device - Google Patents

Abstract

A cooking appliance (100), a cooking cabinet (301) for storing a cooking object (203), a cooking unit for cooking the cooking object (203) stored in the cooking cabinet (301), and a cooking cabinet ( The cooking target (203) within 301) is provided with a performance level detection unit (105) for detecting a reflected wave of the wave by irradiating a wave, and a detection control unit for controlling the performance level detection unit (105). ing. The detection control unit detects at least one of softness, firmness, and swelling of the cooking target based on the detection result of the performance level detection unit (105).

Description

  The present disclosure relates to a cooker that measures at least one of softness, swelling, and clumping of an object to be measured in a non-contact manner to detect a performance level.

  Conventionally, a fluid is sprayed toward the surface of an object to be measured to depress the surface of the object to be measured, and the surface area of the depression and the load applied to the surface of the object to be measured by the ejected fluid are used to measure the object to be measured. There is a measuring method for judging the softness. According to this method, the softness of soft objects such as jelly, konjac, agar, tofu, meat, fish, and sol-gel can be measured without contact (for example, see Patent Document 1).

JP 2005-164427 A

  The present disclosure provides a cooker for measuring a cooking performance level in a short time without damaging a cooking target in a cooking cabinet.

  A cooker according to an embodiment of the present disclosure includes a cooking chamber in which a cooking object is stored, a cooking unit that cooks the cooking object stored in the cooking chamber, and irradiating a wave to the cooking object in the cooking chamber to generate a reflected wave of the wave. And a detection control unit that controls the performance level detection unit. The detection control unit detects at least any of softness, mass, and swelling of the cooking target based on the detection result of the performance level detection unit.

  According to the present disclosure, the quality of cooking can be detected in a short time in a non-contact manner without damaging a cooking target in a cooking cabinet.

FIG. 1 is a block diagram illustrating a configuration of a cooker according to the embodiment of the present disclosure. FIG. 2 is a cross-sectional view of the cooking cabinet as viewed from the side, illustrating an example of an attachment position of the performance level detection unit of the cooking appliance according to the embodiment of the present disclosure. FIG. 3 is a flowchart illustrating a flow of detecting the softness or the degree of clumping in the quality detector of the cooker according to the embodiment of the present disclosure. FIG. 4 is a diagram illustrating an example of a change in the reflectance of the frozen rice with the progress of warming cooking, which is detected by the performance level detection unit of the cooker according to the embodiment of the present disclosure. FIG. 5 is a diagram illustrating an example of a change in reflectance according to progress of cooking of a pudding solution according to the present disclosure. FIG. 6 illustrates an example of a vibrating unit that applies vibration to a cooking target and a method of detecting a degree of agglomeration in a workmanship level detecting unit in a cooking device according to a first modification of the embodiment of the present disclosure. FIG. FIG. 7 is a flowchart illustrating a vibration applied to a cooking object of the cooker and a flow of detection of the degree of agglomeration in the workmanship level detection unit according to the first modification of the embodiment of the present disclosure. FIG. 8 is a perspective view illustrating an example of a method of measuring a distance of a cooking device and a method of detecting a degree of swelling in a workmanship level detection unit according to a second modification of the embodiment of the present disclosure. FIG. 9 is a flowchart illustrating a flow of swelling detection by the distance measuring unit and the performance level detecting unit of the cooking appliance in the second modified example of the embodiment of the present disclosure. FIG. 10 is a flowchart illustrating a flow of an operation of the cooking target position detection unit of the cooking appliance according to the third modification of the embodiment of the present disclosure. FIG. 11 is a plan view illustrating an example of a detection result on the bottom surface inside the refrigerator, which is performed by the cooking target position detection unit of the cooker according to the present disclosure. FIG. 12 is a flowchart illustrating an overall operation flow of cooking of a cooking appliance and detection by a workmanship level detection unit according to a fourth modified example of the embodiment of the present disclosure.

(Knowledge underlying the present disclosure)
The conventional softness measurement method described above has a problem that measurement cannot be performed unless a dent is formed. For this reason, when the softness of the measured object is unknown, it is necessary to gradually increase the injection pressure of the fluid so that the measured object is not damaged until the surface of the measured object is dented. For this reason, measurement takes time.

  For this reason, it is difficult to apply the conventional softness measuring method to the cooking object stored in the cooking chamber of the cooker. The present disclosure has been made based on the above findings.

(Aspect of the present disclosure)
A first aspect of the present disclosure is directed to a cooking cabinet in which a cooking target is stored, a cooking unit that cooks the cooking target stored in the cooking cabinet, and irradiating a wave to the cooking target in the cooking cabinet to generate a wave. The system includes a performance level detection unit that detects a reflected wave, and a detection control unit that controls the performance level detection unit. The detection control unit detects at least one of the softness, the degree of stiffness, and the degree of swelling of the cooking target based on the detection result of the performance level detection unit.

  This makes it possible to detect at least one of the softness, the swelling condition, and the mass condition in a short time without contact without damaging the cooking target in the cooking cabinet.

  According to a second aspect, in the first aspect, the performance level detection unit further includes an irradiation unit configured to irradiate an ultrasonic wave to a cooking target in the cooking chamber, and a reflectance measurement unit configured to measure a reflectance of the ultrasonic wave. May be provided. Then, the detection control unit may detect at least one of the softness, the degree of clumping, and the degree of swelling of the cooking target based on the change in the reflectance measured by the reflectance measuring unit.

  Thus, with a simple configuration, it is possible to detect at least one of softness, lump condition, and swelling condition in a short time without contact.

  According to a third aspect, in the first aspect or the second aspect, the performance level detection unit may include a cooking target vibration unit that vibrates a cooking target in the cooking cabinet. The detection control unit vibrates the cooking target by the cooking target vibrating unit, irradiates the cooking target with a wave from the performance level detection unit, and based on the time taken until the reflectance converges, the degree of mass of the cooking target. May be detected.

  This makes it possible to detect, in a short time, a non-contact state of clumps such as pudding and tofu that do not swell but have elasticity.

  In a fourth aspect, in any one of the first to third aspects, the performance level detection unit may include a distance measurement unit that measures a distance to a cooking target. Then, the detection control unit may detect the degree of swelling of the cooking target based on a change in the distance measured by the distance measuring unit.

  Thus, the degree of swelling can be detected in a short time in a non-contact manner, although it swells like bread fermentation and cake.

  According to a fifth aspect, in any one of the first to fourth aspects, the fifth aspect may include a menu designating unit that designates a cooking menu to be performed by the cooking unit. Then, the detection control unit may detect at least one of the softness, the degree of lumps, and the degree of swelling according to the menu set by the menu designating unit.

  Thereby, without damaging the cooking object in the cooking cabinet, according to the menu, the shape does not change much, such as warming of frozen rice, but the softness changes, such as pudding and tofu, Appropriate detection can be performed in a short time in accordance with the characteristics of the cooking target that is the target of the menu, such as those that do not swell but have elasticity and those that swell greatly, such as cakes.

  According to a sixth aspect, in any one of the first to fifth aspects, the control unit and the cooking time counting unit that counts an elapsed time from the start of cooking by the cooking unit, or the cooking unit. And a cooking process management unit that manages the cooking process. The control unit may cause the performance level detection unit to start the detection of the performance level after the cooking time clock unit measures a predetermined time or when the cooking time management unit enters a predetermined process managed by the cooking process management unit.

  Thus, when the performance level needs to be detected, the detection can be performed efficiently and in a non-contact manner in a short time.

  A seventh aspect is the control device according to any one of the first to fifth aspects, further comprising a control unit, and a temperature detection unit for detecting a temperature of the inside of the cooking cabinet or a cooking target. Is also good. Then, the control unit may cause the performance level detection unit to start detection after the temperature detection unit detects the predetermined temperature.

  Thus, when the performance level needs to be detected in accordance with the cooking temperature, it can be detected efficiently and in a non-contact manner in a short time.

  According to an eighth aspect, in the sixth aspect, a temperature detection unit for detecting the temperature of the inside of the cooking cabinet or the cooking target may be provided. Then, the control unit may be configured to start detection by the performance level detection unit after the temperature detection unit detects the predetermined temperature.

  Thus, when the performance level needs to be detected in accordance with the cooking temperature, it can be detected efficiently and in a non-contact manner in a short time.

  According to a ninth aspect, in the sixth aspect, a temperature detection unit for detecting the temperature of the inside of the cooking cabinet or of the object to be cooked may be provided. Then, the control unit may cause the performance level detection unit to start detection after the temperature detection unit detects the predetermined temperature.

  Thus, when the performance level needs to be detected in accordance with the cooking temperature, it can be detected efficiently and in a non-contact manner in a short time.

  In a tenth aspect, in any one of the first to fifth aspects, a control unit may be further provided. Then, the control unit may determine the end of cooking by the cooking unit based on the detection result of the performance level detection unit.

  Thereby, the cooking can be ended according to the performance of the target determined in advance.

  In an eleventh aspect, in any one of the sixth to ninth aspects, the control unit may determine the end of cooking by the cooking unit based on a detection result of the performance level detection unit. .

  Thereby, the cooking can be ended according to the performance of the target determined in advance.

  According to a twelfth aspect, in any one of the first to eleventh aspects, a cooking target position detecting unit for detecting a position of a cooking target stored in the cooking cabinet may be provided. Then, the performance level detection unit may irradiate the position detected by the cooking target position detection unit with a wave motion.

  This makes it possible to more appropriately detect the object to be cooked, irradiate the portion with appropriate waves, and perform efficient cooking.

  Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings as appropriate. However, an unnecessarily detailed description may be omitted. For example, a detailed description of a well-known matter and a redundant description of substantially the same configuration may be omitted. This is to prevent the description from being unnecessarily redundant and to facilitate the understanding of those skilled in the art.

  It should be noted that the drawings and the following description are provided for those skilled in the art to fully understand the present disclosure, and are not intended to limit the claimed subject matter.

(Embodiment)
FIG. 1 is a block diagram illustrating a configuration of a cooker 100 according to the embodiment of the present disclosure. FIG. 2 is a cross-sectional view of the cooking cabinet as viewed from a side, showing an example of an attachment position of the performance level detection unit 105 of the cooking device.

  In FIG. 1, a cooking device 100 includes a cooking cabinet 301 (see FIG. 2), a magnetron 101 and a heater 102 included in a cooking unit for cooking a cooking target in the cooking cabinet 301, a work level detection unit 105, and an operation unit. 113, a display unit 114, and a control unit 111. At least one of the magnetron 101 and the heater 102 may be provided.

  The performance level detection unit 105 includes a wave irradiation unit 110, a reflectance measurement unit 107, and a performance level detection control unit 106 that controls the wave irradiation unit 110 and the reflectance measurement unit 107.

  The control unit 111 includes a microcomputer and its peripheral circuits. The control unit 111 executes various controls by a program operating on the microcomputer. The detection unit 105 may include a microcomputer and its peripheral circuits.

  The microcomputer and the peripheral circuits may take any form as long as they perform control described later. The control unit 111 and the detection unit 105 may include an arithmetic processing unit and a storage unit that stores a control program. Examples of the arithmetic processing unit include an MPU (Micro Processing Unit) and a CPU (Central Processing Unit). A memory is exemplified as the storage unit. The control program recorded in the storage unit is executed by the arithmetic processing unit.

  Further, at least one of the control unit 111 and the detection unit 105 may be configured by hardware logic. It is effective to improve the processing speed if constituted by hard logic. Each component may be configured by one semiconductor chip or may be physically configured by a plurality of semiconductor chips. When a plurality of semiconductor chips are used, each control described later can be realized by another semiconductor chip.

  In the embodiment described below, among the components shown in FIG. 1, the thermistor 104, infrared sensor 103, cooking end determination unit 118, menu designation unit 112, cooking time counting unit 115, cooking process management unit 116, the distance measuring unit 108, the time measuring unit 109, and the cooking object vibration unit 117 are not essential. The operation when each element is provided will be described in a modified example.

  In the present embodiment, as illustrated in FIG. 2, the performance level detection unit 105 is attached to the upper portion of the inner surface of the surface of the cooker 100 facing the door 202 (that is, the surface on the back side when viewed from the front). I have. In other words, the performance level detection unit 105 is attached to the upper inside on the back of the cooking cabinet 301. The performance level detection unit 105 irradiates a wave 205 (for example, an ultrasonic wave) with the wave irradiating unit 110 to the cooking target 203 placed at the center of the bottom surface in the cooking chamber 301. Then, the detecting unit 105 measures the reflected wave 206 returning from the cooking target 203, and the reflectance (ultrasonic reflection pressure / ultrasonic irradiation pressure) is calculated by the reflectance measuring unit 107.

  The operation and operation of the cooking device 100 configured as described above will be described below.

  FIG. 3 is a flowchart showing the flow of the softness or lump condition detection in the workmanship level detection unit 105 of the cooking appliance 100 according to the embodiment of the present disclosure. FIG. 4 is a diagram showing an example of a change in reflectance of the frozen rice with the progress of warm cooking, which is detected by the performance level detection unit 105 of the cooking device 100. FIG. 5 is a diagram illustrating an example of a change in reflectance according to progress of cooking of a pudding solution according to the present disclosure. Frozen rice (softened by cooking) and pudding (hardened by cooking) are merely examples, and the cooking target of the present disclosure is not limited to these examples.

  The user places the cooking target 203 in the cooking chamber 301 of the cooking appliance 100, and instructs the operation unit 113 to start cooking. Then, the control unit 111 instructs the performance level detection unit 105 to detect the initial state. The performance level detection unit 105 irradiates the cooking object 203 with ultrasonic waves by the wave irradiating unit 110, causes the reflectance measurement unit 107 to calculate the reflectance from the cooking object 203, and measures the initial state. (S1).

  The control unit 111 controls the cooking unit such as the magnetron 101 and starts heating cooking, and then instructs the performance level detection unit 105 to start a detection period. The performance level detection unit 105 determines whether or not it is during the detection period (S2). Then, when the detection period is in progress (S2, YES), the detection unit 105 determines whether or not the current time is a predetermined reflectance measurement timing (for example, a 2-second cycle) (S3).

  If it is determined in step S2 that the current time is not during the detection period, the process ends (S2, NO).

  If it is determined in step S3 that the current time is the timing of the reflectance measurement (S3, YES), the detection unit 105 irradiates the wave irradiating unit 110 with an ultrasonic wave to determine the reflectance from the cooking target 203, The reflectance measuring unit 107 measures (S4).

  On the other hand, if it is determined in step S3 that it is not the timing of the reflectance measurement (S3, NO), the process returns to step S2.

  Assuming that the cooking target 203 is a frozen rice, the cooking target 203 gradually becomes softer and looser as the heating cooking progresses, and the irregular reflection increases. For this reason, the reflectance gradually decreases over time, like the reflectance 220 shown in FIG.

  On the other hand, when the cooking target 203 is a pudding solution, the surface state of the cooking target 203 gradually changes from a liquid to a solid with a film as the cooking proceeds. When the cooking object 203 to be measured is a liquid, the ultrasonic waves are attenuated, and the reflectance is reduced. When the object to be cooked 203 is solid, the reflectance is high. As a result, the reflectance gradually increases with time, as in the reflectance 225 shown in FIG.

  When step S4 is completed, the performance control unit 106 determines whether the reflectance is increasing or decreasing compared to the initial state (S5).

  If it is determined in step S5 that the reflectance is increasing compared to the initial state, it is determined in step S6 whether the reflectance has reached a threshold of the increasing tendency.

  In step S6, if it is determined that the reflectance has reached the threshold value of the upward tendency (S6, YES), it is determined that the degree of lump has reached the predetermined lump level (S7), and the detection of the performance level is determined. finish.

  On the other hand, if the reflectance is lower than the initial state in step S5, it is determined in step S8 whether the reflectance has reached a threshold value of the downward trend.

  If it is determined in step S8 that the reflectance has reached the threshold value of the downward tendency (S8, YES), it is determined that the softness has reached a predetermined softness level (S9), and the performance level is detected. To end.

  If it is determined in step S5 that the reflectance maintains the initial state, the process returns to step S2.

  In the present embodiment, as shown in FIG. 4, when the reflectance is in a downward trend as compared with the initial state, the performance control unit 106 determines that the reflectance is lower than a result of measuring the reflectance a plurality of times. The reflectance 222 at the time of convergence is calculated. Then, the detection control unit 106 sets the reflectance 223 higher than the reflectance 222 by 20% of the difference between the reflectance 221 in the initial state and the reflectance 222 at the time of falling convergence from the reflectance 222 at the time of falling convergence. , As a threshold.

  On the other hand, as shown in FIG. 5, when the reflectance is increasing compared to the initial state, the performance control unit 106 determines the reflectance at the time of the convergence from the measurement result of the reflectance a plurality of times. 227 is calculated. Then, the detection control unit 106 sets the reflectance 228 lower than the reflectance 227 by 20% of the difference between the reflectance 226 in the initial state and the reflectance 227 at the rising convergence from the reflectance 227 at the rising convergence. , As a threshold.

  When the performance level detection unit 105 determines that the reflectance is higher than the initial state but does not reach the threshold value (S6, NO), the control unit 111 detects the performance level. Until an instruction to end the detection period is issued to the unit 105, the process returns to step S2 and the same processing is repeated.

  On the other hand, if the control section 111 has instructed the performance level detection section 105 to end the detection period (S2, NO), the performance level detection is terminated.

  Similarly, when the detection unit 105 determines that the reflectance is lower than the initial state but does not reach the threshold (S8, NO), the control unit 111 outputs the performance level. Until the detection unit 105 is instructed to end the detection period, the process returns to step S2 and the same processing is repeated.

  On the other hand, if the control section 111 has instructed the performance level detection section 105 to end the detection period (S2, NO), the performance level detection is terminated.

  Note that, in the present embodiment, the performance control unit 106 calculates, based on the measurement result of the reflectance, the falling convergence time when the reflectance is lower than the initial state, and calculates the falling convergence time. An example in which the threshold value is set to a reflectance higher than the reflectance at the time of the fall convergence by 20% of the difference between the reflectance at the time of the fall convergence and the initial state, than the reflectance. Further, in the present embodiment, from the measurement result of the reflectance, the detection control unit 106 calculates the rising convergence time when the reflectance is increasing compared to the initial state, and calculates the rising convergence time from the reflectance at the rising convergence time. Also, the threshold value was determined to be a reflectance lower than the reflectance at the time of ascending convergence by 20% of the difference between the reflectance at the time of ascending convergence and the initial state. However, the present disclosure is not limited to these examples. Each of the thresholds may be a specific reflectance or a reflectance having a predetermined value different from the initial state.

  Further, in this embodiment, an example has been described in which one threshold value is set for each of the softness and the degree of clumping, but a plurality of threshold values for the target may be provided for each.

  Furthermore, in the present embodiment, as shown in FIG. 2, an example is shown in which the wave irradiating unit 110 of the detecting unit 105 is attached to the inside upper part of the side surface of the cooker 100 opposite to the door 202, The present disclosure is not limited to this example. The wave irradiation unit 110 of the detection unit 105 may be provided at any position such as the top surface and the side surface of the cooking device 100 as long as the wave target can be irradiated to the cooking target 203.

  The characteristics of the ultrasonic wave change, for example, the progress of the wave becomes faster as the temperature and the humidity become higher. Therefore, in the present embodiment, a detection period is provided such that the temperature and humidity conditions in the refrigerator become the same, the initial state is measured before the detection period starts, and the performance level is detected during the detection period. However, the present disclosure is not limited to this example.

  For example, as a component, for cooking in which the temperature is set, a thermistor 104 for measuring the temperature in the refrigerator, and at least one of the temperature measurement units are provided to perform temperature correction of the reflectance. The detection may be performed in all periods in which the cooking target 203 is placed in the refrigerator.

  Also, the measurement of the initial state may be performed when the door 202 is opened and closed by the user, immediately after the cooking start operation is performed, or immediately after the detection period is started.

  In the present embodiment, the cooking unit is at least one of the magnetron 101 and the heater 102 for heating and cooking. However, the cooking unit may be for cooling and cooking.

  As described above, the cooking device 100 includes the cooking unit that cooks the cooking object 203 stored in the storage, and the cooking object 203 that irradiates the cooking object 203 with ultrasonic waves that are waves and reflects the ultrasonic waves that are waves. And a detection unit 105 for detecting the quality of the work. The performance level detection unit 105 includes the performance level detection control unit 106. The detection control unit 106 determines, based on the detection result of the performance level detection unit 105, the softness and the mass of the cooking target 203. Since at least one of them is detected, it is possible to detect at least one of the softness and the degree of mass in a short time without contact without damaging the cooking object in the refrigerator due to an excessively high air pressure or the like.

  In addition, the performance level detection unit 105 determines at least one of the softness and the degree of mass of the cooking target 203 by the change in the reflectance when the ultrasonic wave is irradiated on the cooking target 203 in the cooking chamber 301. Is detected. This makes it possible to detect both the softness and the degree of clumping in a short time without contact with a simple configuration without a large measuring instrument or the like.

(First Modification)
Here, a first modified example of the embodiment of the present disclosure will be described.

  In the first modification, the performance level detection unit 105 includes a time measurement unit 109 and a cooking object vibration unit in addition to the performance level detection control unit 106, the wave irradiating unit 110, and the reflectance measurement unit 107 described above. 117 is provided.

  FIG. 6 is a diagram illustrating a method of detecting the degree of mass in the cooking device 100 according to the first modified example of the embodiment of the present disclosure, using the vibration unit 234 that applies vibration to the cooking target 231 and the performance level detection unit 105. It is a perspective view for explaining an example.

  As shown in FIG. 6, the cooking target vibrating portion 117 includes a cooking pan 232 which is an operation shelf provided in the cooking cabinet 301 of the cooking device 100, and vibrating portions 234 provided on both side ends of the cooking pan 232. And

  When the cooking tray 232 on which the cooking object 231 (for example, pudding liquid) is placed is set at a predetermined position in the cooking cabinet 301 (for example, the middle, among the upper, middle, and lower stages in the cooking cabinet 301). When a vibration instruction is issued from the performance level detection control unit 106, the vibration unit 234 causes the cooking pan 232 to laterally vibrate as viewed from the front (for example, every time a vibration instruction is output, slides in the order of right and left as viewed from the front. (Reciprocating slide)).

  The performance level detection control unit 106, the wave irradiating unit 110, and the reflectance measuring unit 107 of the performance level detection unit 105 are provided at a position 233 in FIG. ing.

  The operation and operation of the cooker 100 according to the first modification configured as described above will be described below.

  FIG. 7 is a flowchart illustrating a flow of the vibration applied to the cooking target 231 of the cooker 100 and the flow of the lump condition detection in the workmanship level detection unit 105 in the first modification example of the embodiment of the present disclosure. .

  The user puts the cooking target 203 (for example, pudding liquid) in the cooking chamber 301 of the cooking device 100 and instructs the operation unit 113 to start cooking. Then, the control unit 111 controls one of the magnetron 101 and the heater 102 to start heating and cooking. When the control unit 111 wants to detect the degree of clumping, the control unit 111 instructs the performance level detection unit 105 to start a detection period.

  The performance level detection control unit 106 determines whether or not it is during the detection period (S20). Then, when the detection period is now (S20, YES), the detection control unit 106 sets the timing at which the cooking target vibration unit 117 should be vibrated now (for example, immediately after the start of the detection period, and thereafter for a period of 10 seconds). It is checked whether it is (S21).

  If it is the timing of the vibration operation (S21, YES), the detection control unit 106 causes the vibration unit 234 to laterally vibrate the cooking tray 232 (S22). Then, time measurement for seeing the reaction of the cooking object 231 to the vibration given by the vibration unit 234 is started (S23).

  On the other hand, in step S21, when it is not the timing to vibrate the cooking target vibration unit 117 (S21, NO), the process proceeds to step S24.

  In step S24, for example, in order to irradiate the ultrasonic wave from the wave irradiating unit 110 at regular intervals (for example, every 2 seconds) until the next vibration is given per one vibration, the current wave irradiation is performed. It is confirmed whether it is time to irradiate the ultrasonic wave from the unit 110 (step S24).

  If it is determined that it is time to irradiate the ultrasonic wave from the wave irradiation unit 110 (S24, YES), the ultrasonic wave is irradiated from the wave irradiation unit 110. Then, the reflectance from the cooking target 203 is measured by the reflectance measuring unit 107 (S25).

  Then, the detection control unit 106 checks whether the difference between the reflectance measured this time and the reflectance measured last time is less than the threshold, that is, whether the difference has converged (S26). That is, it is confirmed whether or not the disturbance of the reflectance, which is caused by the vibration and the irregular reflection of the surface of the cooking object 231 convergence, is converged. Specifically, the detection control unit 106 determines whether the difference between the currently measured reflectance and the previously measured reflectance is equal to or greater than a threshold, and if the difference is equal to or greater than the threshold (S26, YES), the convergence is performed. The timer is not determined to have been performed, and the timer continues (S20). If the reflectivity measured this time is the initial value, that is, if the reflectivity measured last time does not exist (S26, YES), time measurement is continued (S20).

  When it is determined that the reflectivity has converged (S26, NO), the time measurement is stopped, and the time required for the convergence is calculated (S27).

  As the surface of the cooking object 231 hardens, the shaking is reduced, and the time required for convergence is also reduced. Subsequent to step S27, it is determined whether or not the time required for convergence has converged within a threshold time obtained in advance by an experiment (S28). If it is determined that the convergence time is within the predetermined value (S28, YES), it is detected that the degree of the lump has reached the lump level (S29), and the detection of the performance level by the detection unit 105 is terminated.

  For the same vibration, if the reflectance at the time of the first irradiation remains unchanged or if the reflectance does not converge (S26, YES), the process proceeds to step S20 until the control unit 111 issues an instruction to end the detection period. Then, the same operation is repeated.

  Even if the reflectivity converges, if the converge does not converge within the threshold time previously determined by an experiment (S28, NO), it is determined that the degree of consolidation has not reached the consolidation level, and the process returns to step S20. The same operation is repeated until the user issues an instruction to end the detection period.

  If it is determined that it is not time to irradiate the ultrasonic wave from the wave irradiator 110 (S24, NO), the process returns to step S20, and the same operation is performed until the controller 111 issues an instruction to end the detection period. The operation is repeated.

  When the control unit 111 issues an instruction to end the detection period (S20, NO), the performance level detection by the detection unit 105 ends.

  In this modification, the convergence time threshold is set to one. However, a plurality of thresholds may be provided to detect whether or not the degree of agglomeration has reached a plurality of agglomeration levels.

  Further, in the present modification, as shown in a position 233 in FIG. 6, the performance level detection unit 105 is attached to the upper part of the inner side of the cooking appliance 100 at the back as viewed from the front. It is not limited to. Any position, such as the top surface or the side surface of the cooking device 100, may be provided as long as the position allows wave irradiation to the cooking object.

  In the present modification, the cooking unit is the magnetron 101 or the heater 102 for heating and cooking, but may be for cooling and cooking.

  In the above-described example, an example was given in which vibration was applied to the cooking target 231 and the degree of convergence of the reflectance of the wave was determined using a predetermined time to determine the degree of clumping of the cooking target. If the time during which the reflectances of the symbols... Converge is equal to or longer than the predetermined time, it can be determined that the cooking target 231 has become soft.

  As described above, the cooking device 100 according to the present modification includes the cooking unit that cooks the cooking object 231 stored in the storage, the wave irradiating unit 110 that irradiates the cooking object 231 with ultrasonic waves that are waves, A reflectance measuring unit 107 for measuring a change in the reflectance of the sound wave. Then, the detection control unit 106 detects at least one of the softness of the cooking object 231 and the degree of clumping based on the change in the reflectance measured by the reflectance measuring unit 107, and thus the air pressure is too strong. For this reason, it is possible to detect at least one of the softness and the degree of clumping in a short time without contact without damaging the cooking object in the refrigerator.

  Further, the performance level detection unit 105 includes a vibration unit 234 and a cooking tray 232 of the cooking target 231 that constitute a cooking target vibration unit that vibrates the cooking target 231 placed in the storage of the cooking appliance 100. I have. Then, after the cooking object 231 is vibrated by the cooking object vibrating unit, the cooking object 231 is irradiated with ultrasonic waves, and the degree of mass of the cooking object 231 is detected based on the time taken until the reflectance converges. Thus, it is possible to detect in a short time a non-contact state of clumps such as pudding and tofu that do not expand but have elasticity.

(Second Modification)
Next, a second modified example will be described. As shown in FIG. 1, the cooker 100 according to the second modified example has a performance level detection unit 105 having a performance level detection control unit 106 and a wave irradiating unit 110, as well as from irradiation. The description will be given assuming that the distance measuring unit 108 that measures the distance from the propagation time until the reflected wave returns and the sound velocity is provided.

  FIG. 8 is a perspective view for describing an example of a method of measuring the distance of the cooker 100 and a method of detecting the degree of swelling in the workmanship level detection unit 105 in the second modification of the embodiment of the present disclosure. is there.

  The operation and action of the cooking device 100 configured as described above will be described below.

  FIG. 9 is a flowchart illustrating a flow of detection of the degree of swelling by the distance measurement unit 108 and the workmanship level detection unit 105 of the cooking appliance 100 according to the second modification of the embodiment of the present disclosure.

  The user gives an instruction to start cooking using the operation unit 113. Then, the control unit 111 controls the heater 102, which is an example of the cooking unit, and detects the temperature in the refrigerator with the thermistor 104, and when the temperature in the refrigerator reaches a predetermined temperature (for example, about 40 ° C.), The user is notified by a buzzer or the like that it is time to put the object to be cooked into the cooking cabinet 301.

  The user puts the object to be cooked 241 (for example, bread dough) in the cooking device 100 shown in FIG. 8 and performs the cooking start operation again. Then, the control unit 111 instructs the performance level detection unit 105 to detect the initial state. The performance level detection unit 105 attached to the inside of the cooker 100 causes the wave irradiation unit 110 to irradiate the cooking object 241 with ultrasonic waves.

  The detecting unit 105 causes the distance measuring unit 108 to calculate the distance 245 to the cooking object 241 from the propagation time from when the ultrasonic wave is irradiated until the reflected wave returns from the cooking object 241 and the sound speed, and the initial state. (S40).

  Thereafter, the control unit 111 instructs the performance level detection unit 105 to start a detection period in accordance with the progress of fermentation cooking while maintaining the internal temperature at 40 ° C.

  The performance level detection unit 105 determines whether or not this time is during the detection period (S41). Then, if it is determined that this is the detection period (S41, YES), it is determined whether or not this is a predetermined distance measurement timing (for example, a timing of a 2-second cycle) (S42). If it is determined that the predetermined timing of the distance measurement has come (S42, YES), ultrasonic waves are emitted from the wave irradiating unit 110, and the distance 246 from the cooking object 241 is measured by the distance measuring unit 108 (S43).

  Then, the detecting unit 105 determines whether or not the difference between the measured distance 246 and the distance 245 in the initial state is equal to or larger than a predetermined threshold (S44).

  As illustrated in FIG. 8, as a result of the measurement, when the cooking target 241 becomes the fermented and swollen cooking target 242 due to the progress of cooking, the distance from the detection unit 105 to the cooking target 242 and the detection target 105 The difference from the distance to the cooking object 241 in the initial state is equal to or more than a predetermined threshold (for example, 3 cm or more) (S44, YES).

  If the difference between the distance from the detection unit 105 to the cooking object 242 and the distance from the detection unit 105 to the cooking object 241 in the initial state is equal to or greater than a predetermined threshold, the swelling degree has reached the swelling level. The detection (S45) ends the detection of the performance level.

  On the other hand, when it is not the timing of the distance measurement (S42, NO), and the difference between the distance 245 from the detection unit 105 to the cooking object 241 in the initial state and the distance 246 measured in step S43 is a predetermined value. (S44, NO), the process returns to step S41, and the same operation is performed during the detection period (S41, YES) from the control unit 111 to the performance level detection unit 105. The operation is repeated.

  If an instruction to end the detection period has been issued from the control unit 111 to the performance level detection unit 105 (S41, NO), the detection of the performance level is terminated.

  In the present modification, the distance is measured by irradiating ultrasonic waves from the wave irradiator 110, but the present disclosure is not limited to this example. For example, the distance may be measured by irradiating light waves such as infrared rays. Further, in the present embodiment, one distance threshold is used, but a plurality of thresholds may be provided to detect whether or not the difference in distance has reached a plurality of levels.

  Further, in the present modification, as shown in FIG. 8, the performance level detection unit 105 is attached to the upper part on the inside of the side opposite to the door of the cooker 100, but the present disclosure is not limited to this example. It is not limited to. The detection unit 105 may be provided at any position on the top surface, the side surface, and the like of the cooking appliance 100 as long as it can irradiate a wave to the cooking target 241.

  In addition, the characteristics of the ultrasonic wave change such that the wave progresses faster as the temperature and humidity increase. Therefore, in the present embodiment, the description has been made of the constant-temperature cooking at a temperature of 40 ° C. in the refrigerator. However, when cooking with a large temperature change is performed during cooking, a temperature measurement unit can be provided in the thermistor 104 for measuring the internal temperature and in the performance level detection unit 105. Then, based on the temperatures detected by them, the detection value of the performance level detection unit 105 is corrected by the temperature. Thereby, the detection of the performance level by the detection unit 105 can be performed in all the periods in which the cooking target is placed in the refrigerator.

  Furthermore, in the present embodiment, before the detection period, the initial state of the distance to the cooking target is measured, but in the detection period, the distance to the cooking target when measuring for the first time is set as the initial state. Is also good.

  Further, in the present embodiment, the cooking unit is the heater 102 for heating and cooking, but may be a heater for cooling cooking.

  As described above, the cooking device 100 of the present modification irradiates the heater 102 as a cooking unit that cooks the cooking object 231 stored in the refrigerator, and irradiates the cooking object 231 with ultrasonic waves that are waves. And a work level detection unit 105 for detecting the work quality of the cooking target 231 based on the reflection of the object. The performance level detection unit 105 has a performance level detection control unit 106, and the performance level detection control unit 106 detects the degree of swelling of the cooking object 231 based on the detection result of the performance level detection unit 105. . Thus, the degree of swelling can be detected in a short time in a non-contact manner without damaging the cooking object in the refrigerator due to, for example, an excessively high air pressure.

  The performance level detection unit 105 irradiates the cooking object 241 with ultrasonic waves from the upper side 243 of the inside of the cooking appliance 100, and measures the distance to the cooking object 241 by its reflection. Then, the degree of swelling of the cooking object 242 is detected based on a change in the distance (for example, a difference between the distance 245 from the detection unit 105 to the cooking object 241 and the distance 246 from the detection unit 105 to the cooking object 242). Thus, the degree of swelling can be detected in a short time in a non-contact manner, although it swells like bread fermentation and cake.

(Third Modification)
Further, in this modification, the wave irradiating unit 110 is described as being capable of swinging back and forth and right and left so that the wave irradiating unit 110 can divide the bottom surface in the refrigerator into several parts and irradiate each surface with the wave.

  Thereby, the direction of irradiation can be narrowed. The performance level detection unit 105 also functions as a cooking target position detection unit.

  The operation and operation of the cooking device 100 configured as described above will be described below.

  FIG. 10 is a flowchart illustrating a flow of the operation of the cooking target position detecting unit of the cooking device 100 according to the third modification of the embodiment of the present disclosure. FIG. 11 is a plan view showing an example of a detection result on the bottom surface in the refrigerator, which is performed by the cooking target position detection unit of the cooking device. In FIG. 11, the lower side of the figure is the door side.

  First, when the power of the cooking appliance 100 is turned on, the performance level detection unit 105 also serving as a cooking target position detection unit is instructed by the control unit 111 when the cooking appliance 100 is empty. The distance to each cell on the bottom of the refrigerator is measured in advance (S50). That is, as shown in FIG. 11, the detection control unit 106 of the performance level detection unit 105 irradiates the ultrasonic wave from the wave irradiation unit 110 to each of the cells obtained by dividing the inner bottom surface 250 into several parts. Then, the distance is measured by the distance measuring unit 108.

  Next, when the user places the object to be heated in the refrigerator and operates the operation unit 113 to start cooking, the instruction of the control unit 111 causes the work level detection control unit 106 to perform the following operations. Ultrasonic waves are radiated from the wave radiating unit 110 to each of the cells obtained by dividing the cell 250 into several parts, and the distance is measured by the distance measuring unit 108 (S51).

  Next, the difference distance between the distance measured in step S51 and the distance measured in advance in step S50 when the inside of the refrigerator is empty is calculated for each cell. If the difference is equal to or more than a predetermined threshold (for example, 3 cm or more), “1” indicates that the cell is close to the wave irradiation unit 110 for each cell, and if the difference is less than the predetermined threshold, it is far from the wave irradiation unit 110. The cell that has been binarized as “0” indicating that the cell is “1” is detected as a cooking target position (S52). This is because the fact that the difference from the distance when the inside of the refrigerator is empty is equal to or larger than the predetermined threshold value is that there is a high possibility that an object to be heated is placed in the cell.

  Next, as a result of the binarization, it is determined whether there is a cell set to “1” indicating that the cell is close to the wave irradiation unit 110 (S53). If there is no cell set to “1”, that is, If the position to be cooked cannot be detected (S53, NO), the position of the center of gravity (point 251 in FIG. 11) of the entire inner bottom surface is calculated (S54). Then, two cells adjacent to the point 251 and two sets of two cells adjacent to the two cells in the left-right direction (six cells in total) are defined as a cell range 252. Then, the cell range 252 is determined as a target position when the ultrasonic wave is irradiated from the wave irradiating unit 110 when the performance level detection unit 105 detects the original performance level (S56).

  On the other hand, as a result of the binarization, when there is one or more cells that are set to “1” indicating that they are close to the wave irradiation unit 110 (S53, YES), the blocks of some cells that have been set to “1” The center of gravity is calculated every time (S55).

  For example, when the cell range 255 and the cell range 256 indicated by hatching in FIG. 11 are “1”, the center of gravity 253 of the cell range 255 and the center of gravity 254 of the cell range 256 are calculated. Then, when the performance level detection unit 105 detects the original performance level, four cells including the center of gravity 253 and the center of gravity 254 are set as target positions when irradiating ultrasonic waves from the wave irradiation unit 110. At least one of the four cells included is determined as a cell range. For example, when the center of gravity is located between four cells (for example, the center of gravity 254), four cells adjacent to the center of gravity 254 are determined as the cell range. Further, when the position of the center of gravity is present between two cells (for example, the center of gravity 253), four cells obtained by adding the upper two cells or the lower two cells to the two cells adjacent to the center of gravity 253 are: The cell range is determined (S56).

  For example, in the example shown in FIG. 11, the cell range 256 corresponds to the center of gravity 254, and the cell range 257 corresponds to the center of gravity 253.

  In this modified example, the distance measurement for each cell on the bottom surface of the inside of the refrigerator when the inside of the refrigerator is empty is performed every time the power to the cooking appliance 100 is turned on. However, the initial state of the distance to each cell at the first power-on may be stored. Alternatively, an adjustment mode or the like that is not normally used by the user may be separately provided, the distance may be measured, and the distance may be stored in advance as an initial state. Further, if the distance can be determined in advance, a fixed value may be used.

  In this modification, the distance measurement from the performance level detection unit 105 to the object to be cooked is performed when the user instructs the operation unit 113 to start cooking, but the door is opened. After that, a distance measurement may be performed at the time of closing.

  Further, in the present modification, four cells near the center of gravity are set as the cell range, but the number of cells may be arbitrary as long as it is within the cell range detected as the cooking target position. Conversely, if the number of cells in the cell range detected as the cooking target position is equal to or greater than a predetermined value, the cell range is changed by removing cells located on the outer periphery of the cell range among a plurality of cells. It may be narrowed down to a cell range close to the center of gravity.

  Further, in the present modified example, the example has been described in which the cooking target position detection unit is configured to be also used as the performance level detection unit 105. However, even if a camera is separately provided and the cooking target position is detected by image processing, Good. Further, based on the temperature distribution of the cooking target during cooking detected by the temperature detection unit, a portion having a higher temperature than the surroundings may be detected as the cooking target position in the case of heating cooking.

  As described above, the cooker 100 of the present modification includes the performance level detection unit 105 also serving as a cooking target position detection unit for detecting a cooking target position placed in the refrigerator. The performance level detection unit 105 performs wave irradiation by the wave irradiation unit 110 on the cooking target position detected in advance. This makes it possible to efficiently and non-contactly detect the position of the cooking target in a short time, aiming at the cooking target.

(Fourth modification)
In this modification, as shown in FIG. 1, the cooking device 100 receives infrared rays emitted by the cooking object and detects the temperature of the cooking object by detecting the temperature of the cooking object. , A magnetron 101 that is a cooking unit, and a heater 102 that is also a cooking unit. In addition, the cooking device 100 includes a control unit 111, a performance level detection unit 105, a menu designation unit 112, a cooking process management unit 116 for managing each cooking process, and a cooking time counting unit 115 for measuring cooking time. , An operation unit 113 for the user to perform an operation, and a display unit 114. It is assumed that the control unit 111 includes a cooking end determination unit 118.

  FIG. 12 is a flowchart illustrating an overall operation flow of cooking of the cooking appliance 100 and detection of the workmanship level by the detection unit 105 according to the fourth modified example of the embodiment of the present disclosure.

  The operation and action of the cooking device 100 configured as described above will be described below.

  The user operates the operation unit 113 to specify a menu with the menu specification unit 112 and instructs to start cooking (S60).

  When the cooking start instruction is issued (S60, YES), the control unit 111 checks whether the menu specified by the menu specifying unit 112 is a menu for which the performance level should be detected by the performance level detection unit 105 (S61). ). The control unit 111 repeats step S60 until a cooking start instruction is issued (S60, NO).

  In step S61, when it is determined that the menu is not a performance level detection target menu by the performance level detection unit 105 (S61, NO), the softness, the degree of lumps, and the degree of swelling in the performance level detection unit 105 are detected. Instead, cooking is performed by the magnetron 101 or the heater 102 (S62).

  In step S62, the cooking process management unit 116 manages the cooking process, controls the output of the magnetron 101 or the heater 102 according to the content of the cooking process, and measures the cooking time in each process with the cooking time timer 115. Do the cooking.

  It is determined whether or not a predetermined time has elapsed from the start of cooking by the end of the final process or by the cooking time timer 115 (S63). When the completion of the cooking is detected (S63, YES), the cooking completion determining unit 118 determines that the cooking is completed and ends the cooking (S74).

  For example, in the case of warming alcohol, the softness, the degree of lumps, and the degree of swelling are not detected by the performance level detection unit 105, and the magnetron 101 uses the cooking time timer 115 to start cooking for about 1 minute. If it is determined that the time has elapsed, the cooking is ended.

  On the other hand, when it is determined in step S61 that the performance level is to be detected by the performance level detection unit 105 (S61, YES), the detection method of the performance level detection unit 105 is determined (S61, YES). S64). That is, in determining the detection method in the performance level detection unit 105, it is determined which of softness, lumpness, and swelling is to be detected, or which of those detections is to be performed in combination. .

  Also, the determination of the detection method in the performance level detection unit 105 is performed, for example, in the case of detecting the degree of agglomeration, whether the degree of agglomeration is detected using the reflectance in the reflectance measurement unit 107, or whether the cooking object vibration unit 117 and It is determined whether to detect the degree of clumping using the timer unit 109 (hereinafter, also referred to as detection of clumping due to vibration convergence) or to detect clumping by both methods.

  Further, the control unit 111 determines in which step the start of the detection period of the detection method of the determined performance level detection unit 105 is to be performed, and also determines the temperature of the cooking target at which the detection period is to be started ( S65).

  Thereafter, the control unit 111 controls the output of the magnetron 101 or the heater 102 according to the cooking process, and performs cooking while measuring the cooking time in each process by the cooking time timer 115 (S66).

  In step S67, the cooking process and the temperature determined in step S65 have been reached (for example, in the case of heating cooking, whether the temperature has become equal to or higher than the predetermined temperature in the predetermined cooking process), that is, the detection period. It is determined whether it has become inside.

  If it is determined in step S67 that the condition has been satisfied (S67, YES), the control unit 111 instructs the performance level detection unit 105 to detect any of softness, solidity, or swelling. . Further, in the case of the degree of clumping, the degree of clumping is detected by the reflectance of the reflectance measuring unit 107, or the degree of clumping is detected by the cooking object vibrating unit 117 and the clock unit 109, or the clumping is performed by both methods. It is instructed whether to detect the condition.

  When the detection period is reached, the performance level detection unit 105 performs detection using the specified detection method (S69). Then, as shown in steps S6 and S8 in FIG. 3, step S28 in FIG. 7, or step S44 in FIG. 9, the detection unit 105 determines whether the threshold has been reached, that is, the performance level has reached a certain level. It is determined whether or not it has been performed (S70).

  If the performance level detection unit 105 determines that the performance level has reached a certain level (S70, YES), the control unit 111 displays on the display unit 114 that the performance level has reached a certain level ( (S71), the detection period ends (S72).

  The cooking end determination unit 118 of the control unit 111 checks with the cooking process management unit 116 whether the current cooking process is the final process (S73). If it is determined that the current step is the final step (S73, YES), the cooking is terminated (S74).

  On the other hand, if the performance level detection unit 105 cannot detect that the performance has reached a certain level (S70, NO), the cooking end determination unit 118 of the control unit 111 determines whether the maximum time in the final process has elapsed and the cooking has ended. The completion of cooking is determined based on the cooking time from the start or the occurrence of abnormality (S68), and the process returns to step S66 to continue cooking until the cooking is completed (S68, YES) (S68, NO).

  The cooking completion determination unit 118 of the control unit 111 determines that cooking is to be completed due to elapse of the maximum time of the final step, elapse of the maximum cooking time from the start of cooking, or occurrence of a high temperature abnormality in the cooking target being cooked (S68, YES). If so, cooking is terminated (S74). When cooking is finished, the detection period is also finished.

  In step S70, when the performance level detection unit 105 does not detect that the performance level has reached the threshold level (S70, NO) and the maximum cooking time of the current process has elapsed (S68, YES), Then, the control unit 111 ends the detection period.

  Further, in the present embodiment, it is assumed that the performance level reaches a certain level in accordance with the cooking menu, and the threshold value displayed on the display unit 114 can be adjusted according to the user's preference. Good. In the specific period, the threshold can be adjusted by the user operating the operation unit 113, for example, operating the operation unit 113 up and down while the display unit 114 displays that the performance level has reached a certain level. The adjusted threshold value is used as a threshold value in the performance level detection unit 105 when the same menu is cooked next time.

  For example, if the menu specified by the menu specification unit 112 is “warm frozen rice” (for example, the menu specified by the menu specification unit 112 is “warm” and the cooking detected by the infrared sensor 103 at the time of starting cooking) It is also assumed that the target temperature is 0 ° C. or lower.

  In this case, in step S64, the performance level detection method is determined to be "softness detection", and in step S65, the cooking process for starting the performance level detection period is determined to be "not specified". Further, the temperature at the start of the performance level detection period is determined as “the cooking target is 70 ° C. or higher”, and “softness” is detected, for example, as shown in FIGS. 3 and 4.

  The control unit 111 displays “reached the softness level” on the display unit 114 when the performance level detection unit 105 detects that the reflectance reaches the threshold value of “softness”. The end determination unit 118 ends the cooking.

  If the menu specified by the menu specifying unit 112 is “pudding”, in step S64, the performance level detection method includes “consolidation detection by reflectance” and “consolidation detection by vibration convergence”. It is determined. In step S65, the cooking process in which the performance level detection period is started includes a “first half process” for a process of “detecting the degree of clumping by reflectance” and a “second half process” for a process of “detecting a clumping status by vibration convergence”. Is determined. Further, the temperature at the start of the performance level detection period is determined to be “no designation”, and for example, as shown in FIG. 3, FIG. 5, FIG. 6, and FIG.

  In the “first half process”, the control unit 111 displays the performance level on the display unit 114 when the performance level detection unit 105 detects that the reflectance has reached the threshold value for “detecting the degree of clumping by reflectance”. The message "Lump level 1 has been reached" is displayed. The cooking end determination unit 118 of the control unit 111 continues cooking because the “second half process” still remains, and in the subsequent “second half process”, the performance level detection unit 105 sets the convergence time to “vibration convergence”. When it is detected that the threshold value of the “lump level detection” has been reached, “reaching the lump level 2” is displayed on the display unit 114, and the cooking end determination unit 118 of the control unit 111 ends the cooking.

  Further, when the menu specified by the menu specifying unit 112 is “bread fermentation”, the method of detecting the performance level is determined to be “bulge detection” in step S64, and the detection of the performance level is determined in step S65. The cooking step for starting the period is determined to be “a fermentation step (a step in which the temperature in the refrigerator is maintained at 40 ° C., and there is a“ warming process in the refrigerator ”prior to this process)”. Then, the temperature at which the performance level detection period starts is “not specified” (in the present embodiment, the temperature is specified by the cooking process, but the temperature may be specified as “inside temperature 40 ° C. or more”), For example, as shown in FIGS. 8 and 9, “swelling degree” is detected.

  In the “fermentation step”, the control unit 111 displays “reached bulge level” on the display unit 114 when the performance level detecting unit 105 detects that the difference in distance has reached the threshold value of “bulge state detection”. Is displayed, and the cooking end determination unit 118 of the control unit 111 ends the cooking.

  In the present embodiment, the detection period of the performance level detection unit 105 is started when a predetermined process managed by the cooking process management unit 116 is started. The detection period may be started based on the elapsed time from the start of cooking.

  Further, in the present embodiment, in one cooking process, one detection method of the performance level is determined, but a plurality of detection methods are determined, for example, “softness detection” and “bulge detection”. After the determination, a plurality of performance levels may be detected during the detection period.

  As described above, the cooking device 100 of the present modification includes the menu specifying unit 112 that specifies the cooking menu. Then, in accordance with the menu set by the menu designating section 112, the performance level detecting section 105 detects at least one of softness, firmness, and swelling. By doing so, the outside shape does not change much, such as warming of frozen rice, but expands like pudding or tofu, etc. Depending on the characteristics of the cooking target for which the performance level is to be detected, for example, a product having elasticity but having a large swelling like a cake or the like, appropriate performance detection can be performed in a short time.

  Further, the cooking device 100 of the present modification manages a cooking time timer 115 for measuring the elapsed time from the start of cooking in the magnetron 101 or the heater 102 as the cooking unit, and manages the cooking process in the cooking unit. At least one of the cooking process management units 116 is provided. Then, the control unit 111 starts detection of the performance level by the detection unit 105 after the cooking time measuring unit 115 has counted a predetermined time or when a predetermined process managed by the cooking process management unit 116 has been started. . As a result, it is possible to efficiently and non-contactly detect the performance level in a short time by narrowing down when the performance level needs to be detected.

  In addition, the cooking device 100 of the present modified example includes a thermistor 104 that is a temperature detection unit for detecting the temperature in the refrigerator, and an infrared sensor 103 that is a temperature detection unit for detecting the temperature of the cooking target. At least one of them may be provided. Then, after at least one of the thermistor 104 and the infrared sensor 103 detects a predetermined temperature, the control unit 111 starts detection of the performance level by the detection unit 105. This makes it possible to detect the workmanship level in a short time efficiently without contact, by narrowing down the workmanship level when it is necessary to detect the workmanship level according to the cooking temperature.

  Further, the cooking end determination unit 118 of the control unit 111 of the cooker 100 of the present modified example determines the end of cooking based on the detection result of the performance level detection unit 105. Thereby, it is possible to finish cooking according to the performance of the target determined in advance.

  As described above, the present disclosure is not limited to the embodiments or the individual modifications, and can be implemented by any combination of the aspects of the embodiments and the respective modifications. It is. Such a combined form is also included in the present disclosure. For example, according to the cooking device 100 having the configuration of FIG. 1, at least one of the functions of the embodiment and all the modifications can be realized.

  As described above, according to the present disclosure, it is possible to detect the quality level of cooking in a short time without contact, without damaging the cooking target in the cooking cabinet. For this reason, it can be applied not only to heating cooking but also to softness in cooling cooking and detection of the degree of agglomeration, and can be applied to cooling and thawing of refrigerators and the like, and is useful not only at home but also for business use. It is.

100 cooker 101 magnetron (cooking section)
102 heater (cooking unit)
103 infrared sensor (temperature detector)
104 Thermistor (Temperature detector)
105 detection unit 106 detection control unit 107 reflectance measurement unit 108 distance measurement unit 109 clock unit 110 wave irradiating unit 111 control unit 112 menu specification unit 113 operation unit 114 display unit 115 cooking time measurement unit 116 cooking process management unit 117 cooking target vibration Unit 118 Cooking end determination unit 202 Door 203, 231, 411, 242 Cooking object 205 Wave 206 Reflected wave 220, 221, 222, 223, 225, 226, 227, 228 Reflectivity 232 Cooking pan 233 Position 234 Vibrating unit 243 Inside of the refrigerator Upper side 245, 246 Distance 250 Internal bottom 251 points 252, 255, 256, 257 Cell range 253, 254 Center of gravity 301 Cooking area

Claims (12)

A cooking cabinet where cooking objects are stored,
A cooking unit that cooks the object to be cooked stored in the cooking cabinet,
By irradiating the cooking object in the cooking chamber with a wave, and detecting a reflected wave of the wave, a work level detection unit,
And a detection control unit for controlling the performance level detection unit,
The cooking device, wherein the detection control unit detects at least any one of softness, lump condition, and swelling condition of the cooking target based on a detection result of the performance level detection unit. The performance level detection unit has an irradiation unit that irradiates the cooking object in the cooking chamber with ultrasonic waves, and a reflectance measurement unit that measures the reflectance of the ultrasonic waves,
The detection control unit detects at least one of the softness, the degree of clumping, and the degree of swelling of the cooking target based on the change in the reflectance measured by the reflectance measuring unit. The cooker according to claim 1. The performance level detection unit has a cooking target vibration unit that vibrates the cooking target in the cooking chamber,
The detection control unit vibrates the cooking target by the cooking target vibration unit, irradiates the cooking target with the wave from the performance level detection unit, and based on a time taken until the reflected wave converges. The cooker according to claim 1, wherein the mass of the object to be cooked is detected. The performance level detection unit has a distance measurement unit that measures the distance to the cooking target,
4. The cooker according to claim 1, wherein the detection control unit detects a degree of swelling of the cooking target based on a change in the distance measured by the distance measuring unit. 5. A menu designating unit that designates a cooking menu to be performed by the cooking unit,
The method according to claim 1, wherein the detection control unit detects at least one of softness, mass, and swelling according to the menu set by the menu designating unit. 2. The cooker according to claim 1. A control unit;
A cooking time timer that counts the elapsed time from the start of cooking by the cooking unit, or a cooking process management unit that manages a cooking process in the cooking unit,
The control unit, after the cooking time measuring unit measures a predetermined time, or when the cooking process management unit enters a predetermined process managed by the cooking process management unit, causes the performance level detection unit to start detection. The cooker according to any one of claims 1 to 5. A control unit;
In the cooking cabinet, or, comprising a temperature detection unit for detecting the temperature of the cooking object,
The cooker according to any one of claims 1 to 5, wherein the control unit causes the performance level detection unit to start detecting the performance level after the temperature detection unit detects a predetermined temperature. In the cooking chamber, or, comprises a temperature detection unit for detecting the temperature of the cooking object,
The cooking device according to claim 6, wherein the control unit causes the performance level detection unit to start detection after the temperature detection unit detects a predetermined temperature. In the cooking chamber, or, comprises a temperature detection unit for detecting the temperature of the cooking object,
The cooking device according to claim 6, wherein the control unit causes the performance level detection unit to start detection after the temperature detection unit detects a predetermined temperature. Further comprising a control unit,
The cooker according to any one of claims 1 to 5, wherein the control unit determines the end of cooking by the cooking unit based on a detection result of the performance level detection unit. The cooker according to any one of claims 6 to 9, wherein the control unit determines the end of cooking by the cooking unit based on a detection result of the performance level detection unit. A cooking target position detection unit that detects a position of the cooking target stored in the cooking chamber,
The cooker according to any one of claims 1 to 11, wherein the performance level detection unit irradiates the wave to a position detected by the cooking target position detection unit.