JPWO2020004444A1 - Method of determining a cooking target in a cooking device and a cooking device - Google Patents

Abstract

The heating cooker includes a top plate, a heating unit, a heating control unit, a top surface temperature detector, and a determination unit. A cooking container for storing ingredients is placed on the top plate. The heating unit is located below the top plate and heats the cooking container. The heating control unit controls the heating output of the heating unit. The top surface temperature detector is located above the top plate and detects the temperature information of the top plate. The determination unit determines the cooking type of the foodstuff based on the upper surface temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate. The cooking cooker of this embodiment can determine the cooking type of the food material based on the temperature of the food material contained in the cooking container, and can heat the food material according to the cooking type.

Description

The present disclosure relates to a cooking device and a method for determining a cooking target in the cooking device.

In recent years, heating cookers that do not use fire, do not emit combustion gas, and use induction heating, which is a safe and clean heat source, have become widespread in kitchens of ordinary households. In the case of a cooking cooker using gas, the user visually and sensuously adjusts the heating output while observing the size of the flame.

In the case of a heating cooker using induction heating, the user sets the heating output and cooking temperature while observing the numerical values displayed on the operation unit. A cooker using induction heating has a temperature sensor that is placed below the top plate on which the cooking container is placed and detects the temperature of the cooking container in order to maintain a set cooking temperature.

The temperature detected by this temperature sensor is the temperature of the lower surface of the cooking container, that is, the bottom of the pot via the top plate, not the temperature of the foodstuff contained in the cooking container.

Therefore, it is difficult to appropriately control the temperature of the food material with the conventional cooking device. As a result, in the conventional cooking cooker, there is a possibility that the simmered food may be burnt.

A conventional cooking cooker includes a configuration including a dedicated cooking container having a plurality of vertically arranged temperature sensors in order to detect scorching or the like (see Patent Document 1). In the dedicated cooking container described in Patent Document 1, scorching and spillage are detected by detecting the position of the water surface in the dedicated cooking container based on the temperatures detected by a plurality of temperature sensors.

Japanese Unexamined Patent Publication No. 2008-34228

The conventional cooking cooker indirectly detects the temperature of the cooking container via the top plate, and does not directly detect the temperature of the cooking container. If the temperature of the food is controlled based on the temperature detected including an error, it is difficult to cook the food properly. As a result, in the conventional cooking cooker, there is a possibility that the simmered food may be burnt. In the cooking device described in Patent Document 1, it is necessary to specially prepare a dedicated cooking container.

An object of the present disclosure is to provide a cooking cooker capable of determining the cooking type of a food material based on the temperature of the food material contained in the cooking container and heating the food material according to the cooking type.

One aspect of the present disclosure is a heating cooker including a top plate, a heating unit, a heating control unit, a top surface temperature detector, and a determination unit.

A cooking container for storing ingredients is placed on the top plate. The heating unit is located below the top plate and heats the cooking container. The heating control unit controls the heating output of the heating unit. The top surface temperature detector is located above the top plate and detects the temperature information of the top plate. The determination unit determines the cooking type of the foodstuff based on the upper surface temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate.

Another aspect of the present disclosure is a top plate configured to accommodate a cooking container for accommodating foodstuffs, a heating unit arranged below the top plate and configured to heat the cooking container, and the like. It is a method of determining a cooking target in a heating cooker having.

The determination method of this aspect is based on the step of detecting the temperature information of the top plate and the top temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate. Includes a step to determine the cooking type.

According to the present disclosure, in the cooking cooker, it is possible to determine the cooking type of the food material based on the temperature of the food material stored in the cooking container and heat the food material according to the cooking type.

FIG. 1 is a perspective view showing the appearance of the cooking cooker according to the first embodiment of the present disclosure. FIG. 2 is a block diagram showing a schematic configuration of the cooking cooker according to the first embodiment and a configuration of the temperature control system thereof. FIG. 3 is a block diagram showing a configuration of a temperature control system in the cooking device according to the first embodiment. FIG. 4 is a flowchart showing a temperature information acquisition process according to the first embodiment. FIG. 5 is a flowchart showing a cooking target determination process according to the first embodiment. FIG. 6 is a flowchart showing a cooking type determination process according to the first embodiment. FIG. 7A is a top view of a cooking device for explaining the uniformity determination process according to the first embodiment. FIG. 7B is a schematic view showing temperature information of the top plate for explaining the uniformity determination process according to the first embodiment. FIG. 7C is a graph for explaining the uniformity determination process according to the first embodiment. FIG. 8 is a flowchart showing a cooking target determination process in the cooking device according to the second embodiment of the present disclosure. FIG. 9 is a flowchart showing a process for determining the viscosity of the food material according to the second embodiment.

The first aspect of the present disclosure is a cooking cooker including a top plate, a heating unit, a heating control unit, a top surface temperature detector, and a determination unit.

A cooking container for storing ingredients is placed on the top plate. The heating unit is located below the top plate and heats the cooking container. The heating control unit controls the heating output of the heating unit. The top surface temperature detector is located above the top plate and detects the temperature information of the top plate. The determination unit determines the cooking type of the foodstuff based on the upper surface temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate.

In the cooking device of the second aspect of the present disclosure, in addition to the first aspect, the determination unit detects the mounting area based on the temperature information of the top plate.

In the cooking device of the third aspect of the present disclosure, in addition to the first aspect, the determination unit determines the cooking type according to the change in the upper surface temperature of the mounting area and the uniformity of the upper surface temperature of the mounting area. To judge.

In the cooking device of the fourth aspect of the present disclosure, in addition to the third aspect, when there is a change in the upper surface temperature of the mounting region, the determination unit determines whether or not the temperature information of the mounting region is uniform. Is determined. If the temperature information in the mounting area is uniform, the determination unit determines that the cooking type is "fried food". If the temperature information in the mounting area is not uniform, the determination unit determines that the cooking type is "roasted food".

In the cooking device of the fifth aspect of the present disclosure, in addition to the third aspect, if there is no change in the upper surface temperature of the mounting area, the determination unit determines that the cooking type is "boiled" or "boiled". To do.

In addition to the first aspect, the heating cooker of the sixth aspect of the present disclosure is arranged below the top plate and is configured to detect the lower surface temperature of the cooking container placed on the top plate. Further equipped with a temperature detector.

If the difference value between the bottom surface temperature and the top surface temperature is equal to or greater than a predetermined difference threshold value, the determination unit determines that the food material has high viscosity. If the difference value is less than a predetermined difference threshold value, the determination unit determines that the food material has low viscosity.

In the heating cooker of the seventh aspect of the present disclosure, in addition to the first aspect, the heating control unit controls the heating output of the heating unit based on the cooking type.

In addition to the first aspect, the heating cooker of the eighth aspect of the present disclosure further includes a storage unit configured to store the heating program and collation data for associating the cooking type with the heating program. The heating control unit controls the heating output of the heating unit using a heating program according to the cooking type based on the collation data.

In addition to the eighth aspect, the heating cooker of the ninth aspect of the present disclosure is configured to set the heating output and select one of the heating programs stored in the storage unit. And a notification unit configured to visually or audibly, or visually and audibly notify the cooking type.

If the heating program selected by the setting unit does not match the cooking type, the notification unit guides the change to the heating program suitable for the cooking type.

In addition to the eighth aspect, the heating cooker according to the tenth aspect of the present disclosure is a notification unit configured to visually or audibly, or visually and audibly notify the cooking type. Further prepare.

The storage unit stores a temperature threshold value for detecting an abnormality according to the cooking type. The determination unit detects an abnormality when the maximum value in the temperature information of the mounting area is equal to or higher than the temperature threshold value according to the cooking type, and causes the notification unit to notify the abnormality.

In addition to the eighth aspect, the heating cooker of the eleventh aspect of the present disclosure is arranged below the top plate and is configured to detect the lower surface temperature of the cooking container placed on the top plate. It further includes a temperature detector and a notification unit that visually or audibly, or visually and audibly informs the cooking type.

The storage unit stores a temperature threshold value for detecting an abnormality according to the cooking type. The determination unit detects an abnormality when at least one of the maximum value and the bottom surface temperature in the temperature information of the mounting area is equal to or higher than the temperature threshold value according to the cooking type, and causes the notification unit to notify the abnormality.

In the heating cooker of the twelfth aspect of the present disclosure, in addition to the tenth aspect, when an abnormality is detected, the heating control unit reduces the heating output.

In the heating cooker of the thirteenth aspect of the present disclosure, in addition to the twelfth aspect, if there is no change in the temperature information of the mounting area for a predetermined time after the abnormality is detected, the heating control unit outputs the heating output. Stop it.

In addition to the twelfth aspect, the heating cooker according to the fourteenth aspect of the present disclosure is configured to set the heating output and select one of the heating programs stored in the storage unit. including. After the abnormality is detected, if there is no change in the temperature information of the mounting area for a predetermined time and no new operation is performed on the setting unit, the heating control unit stops the heating output.

A fifteenth aspect of the present disclosure includes a top plate configured to mount a cooking container for accommodating ingredients, and a heating unit arranged below the top plate and configured to heat the cooking container. It is a method of determining a cooking target in a heating cooker having.

The determination method of this aspect is based on the step of detecting the temperature information of the top plate and the top temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate. Includes a step to determine the cooking type.

In addition to the fifteenth aspect, the method for determining a cooking target in the cooking device according to the sixteenth aspect of the present disclosure includes a step of detecting a placement region based on the temperature information of the top plate.

In addition to the fifteenth aspect, the method for determining the cooking target in the cooking device according to the seventeenth aspect of the present disclosure includes a step of determining whether or not there is a change in the top surface temperature of the mounting region, and a step of determining whether or not there is a change in the top surface temperature of the mounting region. It includes a step of determining the uniformity of the top surface temperature and a step of determining the cooking type according to the change and uniformity of the top surface temperature.

In the method for determining the cooking target in the cooking device according to the eighteenth aspect of the present disclosure, in addition to the seventeenth aspect, the temperature information of the mounting region is uniform when the upper surface temperature of the mounting region changes. If the temperature information of the mounting area is uniform, the cooking type is determined to be "fried food", and if the temperature information of the mounting area is not uniform, the cooking type is "roasted food". Includes a step of determining.

In the method for determining the cooking target in the cooking device according to the nineteenth aspect of the present disclosure, in addition to the seventeenth aspect, when there is no change in the top temperature of the mounting area, the cooking type is "boiled" or "boiled". Includes a step to determine.

In addition to the fifteenth aspect, the method for determining the cooking target in the cooking device according to the twentieth aspect of the present disclosure includes a step of detecting the bottom surface temperature of the cooking container placed on the top plate, and the bottom surface temperature and the top surface temperature. If the difference value is greater than or equal to the predetermined difference threshold, the food is judged to be a highly viscous food, and if the difference is less than the difference threshold, the food is regarded as a less viscous food. The step of determining that is included.

In addition to the fifteenth aspect, the method for determining a cooking target in the cooking device according to the twenty-first aspect of the present disclosure includes a step of controlling the heating output of the heating unit based on the cooking type.

In the method for determining the cooking target in the cooking device according to the 22nd aspect of the present disclosure, in addition to the 15th aspect, a heating program according to the cooking type is used based on the collation data relating the cooking type and the heating program. It includes a step of controlling the heating output of the heating unit.

In addition to the 22nd aspect, the method for determining the cooking target in the cooking device according to the 23rd aspect of the present disclosure is a heating program suitable for the cooking type when the heating program selected by the user does not match the cooking type. Includes steps to visually or audibly, or visually and audibly guide the change to.

In the method for determining the cooking target in the cooking device according to the 24th aspect of the present disclosure, in addition to the 22nd aspect, the maximum value in the temperature information of the mounting area is equal to or higher than the temperature threshold value for detecting an abnormality according to the cooking type. In the case of, the step of detecting the abnormality and notifying the abnormality is included.

In addition to the 22nd aspect, the method for determining the cooking target in the cooking device according to the 25th aspect of the present disclosure includes a step of detecting the lower surface temperature of the cooking container placed on the top plate and the temperature of the mounting area. The step includes a step of detecting an abnormality when at least one of the maximum value and the bottom surface temperature in the information is equal to or higher than the temperature threshold value for detecting the abnormality according to the cooking type, and notifying the abnormality.

In addition to the 24th aspect, the method for determining a cooking target in the cooking device according to the 26th aspect of the present disclosure includes a step in which the heating control unit reduces the heating output when an abnormality is detected.

In addition to the 26th aspect, the method for determining the cooking target in the heating cooker according to the 27th aspect of the present disclosure is to heat the cooking object when there is no change in the temperature information of the placing area for a predetermined time after the abnormality is detected. Includes a step to stop the output.

In the method for determining the cooking target in the cooking device according to the 28th aspect of the present disclosure, in addition to the 26th aspect, there is no change in the temperature information of the placement region for a predetermined time after the abnormality is detected, and the cooking target is determined. Includes a step to stop the heating output if no new operation is performed by the user.

Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. In the following embodiments, elements having substantially the same function and configuration may be designated by the same reference numerals, and duplicate description may be omitted.

The following embodiments are specific examples of the present disclosure. The numerical values, shapes, configurations, steps, and the order of steps shown in the present embodiment are examples, and do not limit the present disclosure.

The following embodiment is an example in which the technical idea of the present disclosure is applied to an induction heating cooker. However, the technical idea of the present disclosure is not limited to the induction heating cooker.

(Embodiment 1)
FIG. 1 is a perspective view showing the appearance of the cooking cooker 1 according to the first embodiment of the present disclosure. In FIG. 1, the X-axis, the Y-axis, and the Z-axis indicate the horizontal direction, the front-rear direction, and the vertical direction of the cooking cooker 1, respectively. FIG. 2 is a block diagram showing a schematic configuration of the cooking cooker 1 and a configuration of its temperature control system.

As shown in FIGS. 1 and 2, the heating cooker 1 includes a main body 2 and a top surface temperature detecting unit 3. The upper surface of the main body 2 is a top plate 5 on which the cooking container V is placed. The upper surface temperature detecting unit 3 is arranged at the center of the hood portion 4a of the range hood 4 arranged above the top plate 5.

The top surface temperature detection unit 3 is detachably attached by a mounting means such as a magnet, an adhesive material, or a clip. The top surface temperature detection unit 3 includes a top surface temperature detector 8 and a second communication unit 7. The top surface temperature detector 8 is composed of an infrared sensor, a thermal image camera, and the like, and detects the temperature of the entire region of the top plate 5 as the temperature information of the top plate 5.

The top surface temperature detection unit 3 may be arranged on the ceiling, wall surface, or the like as long as it can detect the temperature information of the top plate 5. The distance between the top surface temperature detector 8 and the top plate 5 is preferably, for example, 600 mm or more and 2000 mm or less.

In the first embodiment, as described above, the top surface temperature detector 8 detects the temperature of the entire region of the top plate 5 as the temperature information of the top plate 5. However, the top surface temperature detector 8 may detect the temperature in the region of the top plate 5 on which the cooking container V is placed as the temperature information of the top plate 5.

In the first embodiment, the top surface temperature detector 8 includes, for example, infrared detection elements arranged in a matrix of 8 × 8, 16 × 16, 32 × 32. With this configuration, the top surface temperature detector 8 can divide the entire region of the top plate 5 into at least 64 regions and detect the temperature in each region.

That is, the temperature information of the top plate 5 includes at least 64 temperatures arranged in a matrix. Hereinafter, the temperature information means all or a part of the temperature detected by the upper surface temperature detector 8.

The second communication unit 7 transmits the temperature information of the top plate 5 to the first communication unit 6 arranged in the main body 2. The first communication unit 6 and the second communication unit 7 perform wireless communication using, for example, Wi-Fi (registered trademark), Bluetooth (registered trademark), or BLE (Bluetooth Low Energy). Wired communication may be performed instead of wireless communication.

A heating unit 9 including heating coils 9A, 9B, and 9C is arranged below the top plate 5. The heating coil 9A is arranged on the left side, the heating coil 9B is arranged on the right side, and the heating coil 9C is arranged in the center. Each region of the top plate 5 above the heating coils 9A, 9B, 9C is indicated by printing the position where the cooking container V should be placed.

In the front region on the top plate 5, a top surface operation unit 15 is arranged for setting the heating output, cooking temperature, cooking time, cooking menu, and the like. The top surface operation unit 15 is composed of touch keys, a touch panel, and the like.

On the front surface of the main body 2, a front operation unit 16 having a plurality of keys is arranged in order to make various settings such as a heating output, a cooking temperature, a cooking time, and a cooking menu. The front operation unit 16 is configured to automatically project and appear when a predetermined portion on the front wall of the main body 2 is pressed. In the present embodiment, the top surface operation unit 15 and the front surface operation unit 16 form the setting unit 19 (see FIG. 3).

The heating cooker 1 has a grill cooking unit 17. The grill cooking unit 17 grills the ingredients in the heating chamber with a grill heater. The heating cooker 1 discharges smoke generated in the grill cooking unit 17 to the outside of the main body 2 from an exhaust port 18 arranged behind the top plate 5.

FIG. 3 is a block diagram showing a configuration of a temperature control system in the cooking device 1. As shown in FIG. 3, the main body 2 of the heating cooker 1 includes a first communication unit 6, a heating unit 9, a heating control unit 10, a determination unit 11, a bottom surface temperature detector 12, and a storage unit 13. , A notification unit 14, a top surface operation unit 15, and a front surface operation unit 16. As described above, the first communication unit 6 wirelessly receives the temperature information of the top plate 5 detected by the top surface temperature detection unit 3.

The determination unit 11 determines the cooking type of the food material C housed in the cooking container V placed on the top plate 5. The cooking type of the ingredient C includes "boiled food", "boiled food", "fried food", and "roasted food".

The storage unit 13 stores various cooking menus and heating programs included in each cooking menu. The heating control unit 10 executes the cooking menu by controlling the heating unit 9 so as to execute the heating program. The storage unit 13 also stores collation data that associates the determination result by the determination unit 11 with the heating program.

The heating control unit 10 controls the heating unit 9 using a heating program corresponding to the determination result of the determination unit 11 based on the collation data. By operating the top surface operation unit 15 and the front surface operation unit 16, the user can set the heating output of the heating unit 9 and select one of the heating programs stored in the storage unit 13. ..

In the present embodiment, the heating control unit 10 and the determination unit 11 are included in the control unit 20 composed of a microprocessor. The control unit 20 is not limited to the microprocessor. However, if a programmable microprocessor is used, the processing content can be easily changed, and the degree of freedom in design can be increased.

In order to improve the processing speed, the control unit 20 can be configured by a logic circuit. The control unit 20 may be physically composed of one or a plurality of elements. When the control unit 20 is composed of a plurality of elements, the heating control unit 10 and the determination unit 11 may be composed of separate elements. In this case, it can be considered that each element corresponds to the heating control unit 10 or the determination unit 11.

The bottom surface temperature detector 12 is provided for each of the heating coils 9A, 9B, and 9C. The bottom surface temperature detector 12 is composed of an infrared sensor or a thermistor, detects the bottom surface temperature of the cooking container V, and outputs the bottom surface temperature to the control unit 20. The bottom surface temperature detector 12 is arranged at a position deviated from the center of each of the heating coils 9A, 9B, and 9C so as to detect the highest temperature on the bottom surface of the cooking container V.

The detection result by the bottom surface temperature detector 12 is used in the cooking target determination process in the second embodiment described later, but is not used in the cooking object determination process in the present embodiment.

The notification unit 14 notifies various information regarding the heating state, the heating temperature, the heating time, and the like in the heating cooker 1. The notification unit 14 has a display unit arranged adjacent to the top surface operation unit 15 and a display unit arranged adjacent to the front operation unit 16. These display units are composed of, for example, a black-and-white or color liquid crystal panel, and display various information on at least one of characters and images. The notification unit 14 is also arranged in front of the cooking cooker 1 and has a sound output unit that provides voice guidance of various information to the user.

The notification unit 14 also notifies the determination result output by the determination unit 11 visually, audibly, or both.

[Judgment of cooking target]
In this embodiment, for example, basic cooking such as "boil", "boil", "warm", "steam", and "stir-fry" is executed according to the heating program in the cooking menu. In this cooking menu, the user can set the heating output of the heating unit 9 in the range between 235 W low heat and 3000 W high heat.

In this embodiment, when cooking croquettes, tempura, donuts, etc., a heating program in the fried food menu is executed, and the oil temperature is automatically maintained at a set value in the range of, for example, 150 to 200 ° C. ..

When cooking steaks, hamburgers, pancakes, etc., a heating program in the roasting menu is executed, and the temperature of the cooking container V is automatically maintained at a set value in the range of 140 to 230 ° C.

Even when cooking fried or roasted foods, users tend to select the cooking menu and set the heating output. In the cooking menu, even at medium heat, when the cooking container V is continuously heated, the temperature of the cooking container V gradually rises. Therefore, even when the user selects a cooking menu to cook fried food or roasted food and cooks, it is necessary to determine that the cooking type is fried food or roasted food.

In the present embodiment, the cooking type of the food material C can be appropriately determined by executing the cooking target determination process described below. As a result, the food material C can be cooked appropriately.

In the cooking target determination process, the temperature information of the cooking container V placed on the top plate 5 is detected, and the cooking type of the food material C is determined based on the detected temperature information. In the present embodiment, the determination unit 11 of the main body 2 determines the cooking type of the food material C based on the temperature information of the top plate 5 detected by the top surface temperature detection unit 3.

The cooking target determination process in the present embodiment includes a temperature information acquisition process executed by the top surface temperature detection unit 3. Hereinafter, the temperature information acquisition process will be described.

[Acquisition of temperature information]
As described above, the top surface temperature detector 8 divides the top plate 5 into a large number of regions, and repeatedly detects the temperature of the entire region as the temperature information of the top plate 5. The second communication unit 7 repeatedly transmits the temperature information of the top plate 5 detected by the top surface temperature detector 8 to the main body 2.

FIG. 4 is a flowchart showing a temperature information acquisition process according to the present embodiment. The temperature information acquisition process is executed by a control unit (not shown) provided in the upper surface temperature detection unit 3 controlling the second communication unit 7 and the upper surface temperature detector 8.

The top surface temperature detection unit 3 is always in a state where wireless communication is possible. When the power of the main body 2 is turned on, the main body 2 communicates with the upper surface temperature detection unit 3 via wireless communication. As a result, the top surface temperature detector 8 starts the temperature information acquisition process.

As shown in FIG. 4, in step 101, the first communication unit 6 and the second communication unit 7 perform a process for establishing a communication connection between the main body 2 and the top surface temperature detection unit 3. In step 102, it is confirmed whether or not the process of step 101 is successful. In the present embodiment, the connection state is confirmed at predetermined time intervals. Specifically, the predetermined time in this case is a repeating cycle of detecting the temperature information of the top plate 5.

In step 103, the top surface temperature detector 8 detects the temperature information of the top plate 5. In the first embodiment, the temperature information of the top plate 5 includes, for example, 256 (= 16 × 16) values. In step 104, the second communication unit 7 transmits the temperature information of the top plate 5 to the main body 2.

In step 105, it is determined whether or not the predetermined time has elapsed. If the predetermined time has not elapsed, the process proceeds to step 106. In step 106, the cooker 1 shifts to sleep mode. In the sleep mode, the communication connection between the main body 2 and the upper surface temperature detection unit 3 is maintained, but the temperature is not detected. Communication between the main body 2 and the top surface temperature detection unit 3 is less frequent than usual. As a result, power consumption is reduced in sleep mode.

In step 107, it is determined whether or not the power of the main body 2 is turned off. When the power of the main body 2 is turned off, the communication connection between the main body 2 and the upper surface temperature detection unit 3 is cut off, and the temperature information acquisition process is completed. If the power of the main body 2 is not turned off, the process returns to step 105. In step 105, if the predetermined time has elapsed, the process returns to step 101 and starts the next temperature information acquisition process.

[Judgment of cooking target]
The first communication unit 6 repeatedly receives the temperature information of the top plate 5 transmitted from the upper surface temperature detection unit 3, and transmits the received information to the control unit 20.

FIG. 5 is a flowchart showing a determination process of a cooking target according to the present embodiment. This process is executed by the control unit 20 controlling other elements included in the main body 2.

In the cooking target determination process, the determination unit 11 specifies the region of the top plate 5 where the temperature rises as the region on which the cooking container V is placed, based on the temperature information of the top plate 5. The determination unit 11 extracts the temperature information of the mounting area as the temperature information of the upper surface of the cooking container V. The determination unit 11 determines the cooking type of the foodstuff based on the temperature information of the mounting area. That is, the cooking target determination process in the present embodiment includes the identification of the placement area and the cooking type of the food material as the main steps.

When the heating control unit 10 starts driving the heating unit 9, the determination unit 11 starts the determination process of the cooking target.

As shown in FIG. 5, in step 201, the first communication unit 6 and the second communication unit 7 establish a communication connection between the main body 2 and the top surface temperature detection unit 3. In step 202, it is confirmed whether or not the process of step 201 is successful. The processes of steps 201 and 202 are the same as the processes of steps 101 and 102 described above, and may be omitted because they have already been executed.

In step 203, the first communication unit 6 acquires the temperature information of the top plate 5 transmitted from the top surface temperature detection unit 3. In step 204, the determination unit 11 identifies the mounting area based on the temperature information of the top plate 5. In step 205, the determination unit 11 extracts the temperature information of the mounting region from the temperature information of the top plate 5.

In step 206, the determination unit 11 determines the cooking type. Details of the determination of the cooking type will be described later with reference to FIG. The processes from step 201 to step 206 are repeated at predetermined time intervals. The predetermined time in this case is a repeating cycle of determining the cooking target.

When the process of step 206 is completed, it is determined in step 207 whether or not the predetermined time has elapsed. If the predetermined time has not elapsed, in step 208, the determination unit 11 determines whether or not the heating of the heating unit 9 has been stopped.

If the heating is stopped, in step 209, the determination unit 11 determines whether or not the power is turned off. If the power is off, the process proceeds to step 210. In step 210, the communication connection between the main body 2 and the upper surface temperature detecting unit 3 is disconnected, and the determination unit 11 ends the determination process of the cooking target.

If the power is not turned off, the determination unit 11 ends the determination process of the cooking target while maintaining the communication connection between the main body 2 and the top surface temperature detection unit 3.

In the present embodiment, the power on / off operation and the heating start / stop operation are performed by pressing separate operation buttons. Therefore, the connection / disconnection of the communication between the main body 2 and the upper surface temperature detection unit 3 is controlled by the power on / off operation, and the start / end of the cooking target determination process is controlled by the heating start / stop operation. Will be done.

[Judgment of cooking type]
FIG. 6 is a flowchart showing a cooking type determination process according to the present embodiment. When the cooking type determination process is started, in step 301, the determination unit 11 acquires the top surface temperature of the mounting region by calculating the average value of the temperatures included in the temperature information of the mounting region.

In step 302, the determination unit 11 determines whether or not the top surface temperature has reached a predetermined temperature threshold value (for example, 100 ° C.) for determining the cooking type. If the top surface temperature is equal to or higher than the temperature threshold value, in step 303, the determination unit 11 stores the top surface temperature of the mounting region at this time. In step 304, the determination unit 11 waits for processing until a predetermined time elapses. Specifically, the predetermined time in this case is a repetition cycle (for example, 30 seconds) of determination of the cooking type. When the predetermined time elapses, in step 305, the determination unit 11 acquires the temperature information of the mounting area at that time as the latest top surface temperature of the mounting area.

In step 306, the determination unit 11 compares the latest top surface temperature with the stored top surface temperature. If the two top temperatures are the same, the process proceeds from step 307 to step 308. In step 308, the determination unit 11 determines that the cooking type is "boiled" or "boiled". The notification unit 14 notifies the determination result visually, audibly, or both.

On the other hand, when the two top temperature are different, that is, there is a change in the top temperature, the process shifts from step 307 to step 309. In step 309, the determination unit 11 determines the uniformity of the temperature information of the mounting region. The determination of uniformity in the temperature information of the mounting region is to determine whether or not the temperature included in the temperature information of the mounting region has little variation and is uniform. The details of the determination of uniformity will be described later.

As a result of the determination of uniformity in step 309, if the temperature information of the mounting region has uniformity, the process proceeds from step 310 to step 311. Otherwise, the process proceeds from step 310 to step 312. ..

In step 311 the determination unit 11 determines the cooking type as "fried food" in which the oil is heated in the cooking container V. The notification unit 14 notifies the determination result visually, audibly, or both. In step 312, the determination unit 11 determines that the cooking type is “roasted food”. The notification unit 14 notifies the determination result visually, audibly, or both.

[Judgment of uniformity]
Hereinafter, the uniformity determination process in step 309 will be described. The determination unit 11 extracts the minimum temperature Tmin and the maximum temperature Tmax included in the temperature information of the mounting region. The minimum temperature Tmin and the maximum temperature Tmax may be extracted from the region corresponding to the food material C excluding the region corresponding to the cooking container V in the mounting region.

Next, the determination unit 11 calculates the difference value Tdif, which is the difference between the minimum temperature Tmin and the maximum temperature Tmax. The determination unit 11 divides the mounting region into a low temperature region A and a high temperature region B based on the intermediate temperature Tmid, which is an intermediate value between the maximum temperature Tmax and the minimum temperature Tmin.

If the ratio of the high temperature region B to the entire mounting region is equal to or less than the predetermined occupancy threshold Tth (for example, 90%), the determination unit 11 considers that the temperature information of the mounting region does not have uniformity and cooks. Judge the type as "pottery". Otherwise, the determination unit 11 determines that the cooking type is "fried food", assuming that the temperature information in the mounting area has uniformity.

An index indicating whether or not the difference value Tdif is equal to or higher than a predetermined difference threshold value may be included in the determination criterion. That is, if the ratio of the high temperature region B to the entire mounting region is equal to or less than the occupied threshold value Tth and the difference value Tdif is equal to or higher than the difference threshold value, the temperature information of the mounting region is not uniform. You may judge. If the high temperature region B with respect to the entire mounting region exceeds the occupancy threshold Tth or the difference value Tdif is less than the difference threshold, it may be determined that the temperature information of the mounting region has uniformity.

As described above, in step 308, the determination unit 11 determines that the cooking type is "boiled" or "boiled". Even in this case, the temperature information of the mounting region has uniformity.

7A to 7C show specific examples for explaining the uniformity determination process according to the present embodiment. FIG. 7A is a top view of the cooking cooker 1 during cooking using the two cooking containers placed on the top plate 5.

As shown in FIG. 7A, "roasted food" is cooked using the cooking container V1 and "fried food" is cooked using the cooking container V2. The outer peripheral portion of the cooking container V1 has a temperature of 120 ° C., and the central portion of the cooking container V1 has a temperature of 80 ° C. That is, the region of the outer peripheral portion in the cooking container V1 is the high temperature region B, and the region of the central portion in the cooking container V1 is the low temperature region A. The region in the cooking container V2 has a temperature of 180 ° C.

FIG. 7B is a schematic view showing temperature information of the top plate 5 in the situation shown in FIG. 7A. As shown in FIG. 7B, the temperature information of the top plate 5 includes 256 (= 16 × 16) values. Based on this temperature information, the mounting regions of the cooking containers V1 and V2 are specified, and the temperature information of each specific region is extracted. In this case, the temperature information of the mounting area of the cooking container V1 does not have uniformity. On the other hand, the temperature information of the mounting area of the cooking container V2 has uniformity.

FIG. 7C is a graph for determining uniformity. In FIG. 7C, the vertical axis represents the ratio [%] of the low temperature region A or the high temperature region B in the mounting region, and the horizontal axis represents the temperature [° C.] in the cooking container V1.

In the present embodiment, the minimum temperature Tmin in the cooking container V1 is 80 ° C. and the maximum temperature Tmax is 120 ° C., so that the intermediate temperature Tmid is 100 ° C. The intermediate temperature Tmid is used to distinguish between the low temperature region A and the high temperature region B.

As shown in FIG. 7C, since the ratio of the high temperature region B is less than the occupation threshold value Tth (for example, 90%), the determination unit 11 does not have uniformity in the temperature information of the mounting region of the cooking container V1. As a result, the cooking type is determined to be "baked food".

As described above, according to the present embodiment, it is possible to determine the cooking type of the food material C housed in the cooking container V placed on the top plate 5. Specifically, according to the present embodiment, the cooking type is cooking at a temperature of 100 ° C. or lower such as "boiled food" and "boiled food", or 100 ° C. such as "fried food" and "roasted food". It is possible to determine whether cooking is performed at a temperature exceeding the temperature. Further, it is possible to determine whether the cooking type is "fried food" or "baked food".

Therefore, when the user selects a cooking menu in which heating is continued and the temperature of the cooking container V rises in order to cook "fried food" or "roasted food", the determination unit 11 determines that the cooking type is "fried food". Alternatively, it is determined that the food is "roasted", and the determination result is notified to the user.

According to the present embodiment, it is possible to detect the occurrence of an abnormality in cooking by setting a temperature threshold value according to the determined cooking type. When the cooking type is "boiled" or "boiled", the temperature threshold for detecting an abnormality is set to, for example, 150 ° C. When the cooking type is "fried food", the temperature threshold value for detecting an abnormality is set to, for example, 250 ° C. When the cooking type is "pottery", the temperature threshold value for detecting an abnormality is set to, for example, 280 ° C. As a result, it is possible to prevent an abnormal state in each case.

According to this embodiment, it is possible to determine the cooking type. As a result, when basic cooking such as "boil", "boil", "warm", "steam", and "stir-fry" is performed using the heating program in the cooking menu, an appropriate heating program according to the cooking type is provided. It can be presented to the user. As a result, high safety and reliability can be achieved in the cooker.

(Embodiment 2)
Next, the cooking cooker 1 according to the second embodiment of the present disclosure will be described. The configuration of the cooking cooker 1 according to the present embodiment is the same as that of the first embodiment shown in FIGS. 1 to 3. In the present embodiment, in addition to the temperature information of the top plate 5, the bottom surface temperature of the cooking container V detected by the bottom surface temperature detector 12 is used to determine the cooking target.

Also in the present embodiment, as in the first embodiment, when the power of the main body 2 is turned on, the temperature information acquisition process shown in FIG. 4 is performed. The determination unit 11 performs a determination process of the cooking target based on the temperature information of the top plate 5.

[Judgment of cooking target]
Hereinafter, the cooking target determination process according to the present embodiment will be described.

In the present embodiment, the determination unit 11 determines whether or not the food material C is a highly viscous food material that is prone to scorching before determining the cooking type. That is, the cooking target determination process according to the present embodiment includes, as the main steps, the identification of the placement area, the determination of the viscosity of the food material, and the cooking type of the food material.

FIG. 8 is a flowchart showing a determination process of a cooking target according to the present embodiment. Similar to the first embodiment, this process is executed by the control unit 20 controlling other elements included in the main body 2.

In this determination process, the same process as that of the first embodiment is performed for steps 201 to 205 and steps 207 to 210.

In the present embodiment, instead of step 206 in FIG. 5, the viscosity determination process of the food material is performed as step 206-1, and then the cooking type determination process is performed as step 206-2. The process of step 206-2 is the same as that of step 206 in FIG.

Therefore, only the process of determining the viscosity of the food material in step 206-1 will be described, and the description of steps 201 to 205, step 206-2, and steps 207 to 210 will be omitted.

[Judgment of viscosity of ingredients]
FIG. 9 is a flowchart showing a process for determining the viscosity of the food material according to the present embodiment. When the process of determining the viscosity of the food material is started, in step 401, the determination unit 11 acquires the top surface temperature of the mounting region by calculating the average value of the temperatures included in the temperature information of the mounting region. In step 402, the bottom surface temperature detector 12 detects the bottom surface temperature of the cooking container V.

If the bottom surface temperature of the cooking container V is equal to or higher than a predetermined temperature threshold value (for example, 60 ° C.), the process proceeds from step 403 to step 404. If not, the viscosity determination process of the food material is finished, and the process shifts to the cooking type determination process of step 206-2.

In step 404, the determination unit 11 calculates the difference value between the upper surface temperature and the lower surface temperature. The reason why the lower surface temperature is higher than the upper surface temperature during heating is that the food material C contained in the cooking container V is a highly viscous food material, and convection does not occur so much in the food material C. If heating is continued in this case, the cooking container V may be scorched.

In step 405, when the difference value between the upper surface temperature and the lower surface temperature is equal to or higher than a predetermined difference threshold value (for example, 50 ° C.), the process proceeds to step 406. In step 406, the determination unit 11 determines that the food material C is a highly viscous food material.

In this case, the determination unit 11 sets the temperature threshold value for detecting an abnormality to the temperature before the scorching occurs (for example, 70 ° C.) in order to prevent the scorching. The notification unit 14 notifies the determination result visually, audibly, or both. The process for determining the viscosity of the food material is completed, and the process proceeds to the process for determining the cooking type in step 206-2.

In step 405, when the difference value between the upper surface temperature and the lower surface temperature is smaller than the difference threshold value, the process proceeds to step 407. In step 407, the determination unit 11 determines that the food material C has a low viscosity at present. The process for determining the viscosity of the food material is completed, and the process proceeds to the process for determining the cooking type in step 206-2.

As described above, in the determination process of the cooking target as step 202-2, the determination unit 11 determines whether or not the ingredient C in the cooking container V is a highly viscous ingredient, and the cooking type is "boiler". Determine whether it is a "boiled food", a "fried food", or a "roasted food".

When the determination unit 11 determines that the food material C is a highly viscous food material, the determination unit 11 notifies the notification unit 14 of the determination result, and sets the temperature threshold value for detecting an abnormality to 70 ° C. for preventing scorching. The determination unit 11 sets a temperature threshold value for detecting an abnormality so that an abnormality corresponding to the cooking type can be detected.

For example, when the determination result is "boiled water", "boiled food", or "ingredient with low viscosity", the determination unit 11 sets the temperature threshold value for abnormality detection to 150 ° C. When the determination result is "fried food", the temperature threshold value for abnormality detection is set to 250 ° C. When the determination result is "pottery", the temperature threshold value for abnormality detection is set to 280 ° C.

The storage unit 13 stores these temperatures in association with the cooking type. As a result, when the cooking type is determined, the temperature threshold value corresponding to the cooking type is selected. The determination unit 11 acquires the maximum value of the temperature included in the temperature information of the mounting region as the upper surface temperature of the mounting region. The determination unit 11 detects an abnormality when the top surface temperature is equal to or higher than the temperature threshold value. The notification unit 14 notifies the abnormality.

When at least one of the upper surface temperature and the lower surface temperature of the mounting region, which is the maximum value of the temperature included in the temperature information of the mounting region, is equal to or higher than the temperature threshold value according to the cooking type, the determination unit 11 determines. Anomalies may be detected. For example, when the determination unit 11 determines that the food material C is a highly viscous food material, the determination unit 11 sets the temperature threshold value for detecting an abnormality to, for example, 70 ° C. When the determination unit 11 detects an abnormality, the heating control unit 10 reduces the heating output of the heating unit 9. This improves the safety of the cooker 1.

According to this embodiment, the cooking type and the viscosity of the food material C can be determined, and appropriate temperature control can be performed for a peculiar abnormality in each cooking type. As a result, high safety and reliability can be achieved in the cooker.

As described above, in the first and second embodiments, the cooking device and the method for determining the cooking target in the cooking device have been described. However, the cooking cooker 1 may be a modified example as follows.

When the heating program selected by the user using the setting unit 19 does not match the cooking type determined by the determination unit 11, the determination unit 11 changes the notification unit 14 to a heating program suitable for the cooking type. To guide visually, audibly, or both.

After the determination unit 11 determines that the temperature of the food material C is equal to or higher than the temperature threshold value for detecting an abnormality based on the cooking type determined by the determination unit 11, the temperature information in the placement region changes for a predetermined time. If not, the heating control unit 10 stops the heating output of the heating unit 9. As a result, safety can be improved and energy can be saved.

After the determination unit 11 determines that the temperature of the food material C is equal to or higher than the temperature threshold value for detecting an abnormality based on the cooking type determined by the determination unit 11, the temperature information in the placement region changes for a predetermined time. If there is no such operation and no new operation is performed on the setting unit 19, the heating control unit 10 stops the heating output of the heating unit 9. As a result, safety can be improved and energy can be saved while considering the operation of the user.

The technical ideas of the present disclosure are applicable to cookers.

1 Heat cooker 2 Main body 3 Top temperature detector 4 Range hood 5 Top plate 6 1st communication unit 7 2nd communication unit 8 Top temperature detector 9 Heating unit 10 Heating control unit 11 Judgment unit 12 Bottom temperature detector 13 Storage unit 14 Notification unit 15 Top surface operation unit 16 Front operation unit 17 Grill cooking unit 18 Exhaust port 19 Setting unit 20 Control unit

Claims (28)

A top plate configured to hold a cooking container for storing ingredients,
A heating unit located below the top plate and configured to heat the cooking container.
A heating control unit configured to control the heating output of the heating unit,
An upper surface temperature detector located above the top plate and configured to detect temperature information on the top plate.
A determination unit configured to determine the cooking type of the foodstuff based on the upper surface temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate. , With a cooker. The cooker according to claim 1, wherein the determination unit is configured to detect the previously described region based on the temperature information of the top plate. The first aspect of the present invention, wherein the determination unit determines the cooking type according to the change in the upper surface temperature of the pre-described area and the uniformity of the upper surface temperature of the pre-described area. Heating cooker. When there is a change in the top surface temperature of the pre-described area, the determination unit is configured to determine whether or not the temperature information of the pre-described area is uniform.
If the temperature information in the previously described region is uniform, the determination unit is configured to determine the cooking type as "fried food".
The heating cooker according to claim 3, wherein if the temperature information in the previously described region is not uniform, the determination unit determines the cooking type as "roasted food". The heating cooker according to claim 3, wherein if there is no change in the top surface temperature of the above-mentioned placed area, the determination unit determines that the cooking type is "boiled" or "boiled". Further comprising a bottom surface temperature detector located below the top plate and configured to detect the bottom surface temperature of the cooking container placed on the top plate.
When the difference value between the lower surface temperature and the upper surface temperature is equal to or higher than a predetermined difference threshold value, the determination unit is configured to determine the food material as a highly viscous food material.
The heating cooker according to claim 1, wherein if the difference value is less than a predetermined difference threshold value, the determination unit determines the foodstuff as a foodstuff having low viscosity. The heating cooker according to claim 1, wherein the heating control unit is configured to control the heating output of the heating unit based on the cooking type. Further, a storage unit configured to store the heating program and the collation data for associating the cooking type with the heating program is provided.
The heating cooker according to claim 1, wherein the heating control unit is configured to control the heating output of the heating unit using the heating program according to the cooking type based on the collation data. A setting unit configured to set the heating output and select one of the heating programs stored in the storage unit.
A notification unit configured to visually or audibly, or visually and audibly notify the cooking type, is further provided.
The eighth aspect of the present invention, wherein when the heating program selected by the setting unit does not match the cooking type, the notification unit is configured to guide a change to the heating program suitable for the cooking type. Cooker. Further provided with a notification unit configured to visually or audibly, or visually and audibly notify the cooking type.
The storage unit is configured to store a temperature threshold value for detecting an abnormality according to the cooking type.
The determination unit is configured to detect an abnormality when the maximum value in the temperature information of the previously described region is equal to or greater than the temperature threshold value corresponding to the cooking type, and notify the notification unit of the abnormality. The heating cooker according to claim 8. A bottom temperature detector arranged below the top plate and configured to detect the bottom temperature of the cooking container placed on the top plate.
Further provided with a notification unit that visually or audibly, or visually and audibly informs the cooking type.
The storage unit is configured to store a temperature threshold value for detecting an abnormality according to the cooking type.
The determination unit detects an abnormality when at least one of the maximum value in the temperature information of the previously described region and the bottom surface temperature is equal to or higher than the temperature threshold value according to the cooking type, and notifies the notification unit of the abnormality. The heating cooker according to claim 8, which is configured to cause the cooking. The heating cooker according to claim 10, wherein when the abnormality is detected, the heating control unit is configured to reduce the heating output. The cooking according to claim 12, wherein the heating control unit is configured to stop the heating output when the temperature information in the previously described region does not change for a predetermined time after the abnormality is detected. vessel. A setting unit configured to set the heating output and select one of the heating programs stored in the storage unit is included.
After the abnormality is detected, if the temperature information in the previously described region does not change for a predetermined time and no new operation is performed on the setting unit, the heating control unit stops the heating output. The cooker according to claim 12, which is configured to allow the cooker to do so. A top plate configured to hold a cooking container for storing ingredients,
A method for determining a cooking target in a cooking apparatus having a heating unit arranged below the top plate and configured to heat the cooking container.
The step of detecting the temperature information of the top plate and
Cooking including a step of determining the cooking type of the foodstuff based on the upper surface temperature of the mounting area on the top plate on which the cooking container is placed, which is included in the temperature information of the top plate. How to determine what to cook in a container. The method for determining a cooking target in a cooking device according to claim 15, further comprising a step of detecting a pre-described region based on the temperature information of the top plate. A step of determining whether or not there is a change in the top surface temperature of the above-mentioned placement region, and
The step of determining the uniformity of the top surface temperature of the above-mentioned placement region, and
The method for determining a cooking target in a cooking device according to claim 15, further comprising a step of determining the cooking type according to the change in the top surface temperature and the uniformity. A step of determining whether or not the temperature information of the previously described region is uniform when there is a change in the temperature of the upper surface of the previously described region, and
If the temperature information in the above-mentioned storage area is uniform, the step of determining the cooking type as "fried food" and
The method for determining a cooking target in a cooking cooker according to claim 17, further comprising a step of determining the cooking type as "roasted food" if the temperature information in the previously described region is not uniform. The method for determining a cooking target in a cooking cooker according to claim 17, further comprising a step of determining the cooking type as "boiled" or "boiled" when there is no change in the top surface temperature of the previously described region. A step of detecting the temperature of the lower surface of the cooking container placed on the top plate, and
The step of calculating the difference value between the lower surface temperature and the upper surface temperature,
If the difference value is equal to or greater than a predetermined difference threshold value, the step of determining the food material as a highly viscous food material and
The method for determining a cooking target in a cooking device according to claim 15, further comprising a step of determining the food material as a food material having low viscosity when the difference value is less than the difference threshold value. The method for determining a cooking target in a cooking device according to claim 15, further comprising a step of controlling the heating output of the heating unit based on the cooking type. The heating cooker according to claim 15, further comprising a step of controlling the heating output of the heating unit using the heating program according to the cooking type based on collation data for associating the cooking type with the heating program. How to determine what to cook. If the heating program selected by the user is not compatible with the cooking type, the change to the heating program suitable for the cooking type is visually or audibly, or visually and audibly guided. The method for determining a cooking target in the heating cooker according to claim 22, which includes steps. The heating according to claim 22, further comprising a step of detecting an abnormality and notifying the abnormality when the maximum value in the temperature information of the previously described region is equal to or higher than the temperature threshold value for detecting the abnormality according to the cooking type. A method for determining a cooking target in a cooker. A step of detecting the temperature of the lower surface of the cooking container placed on the top plate, and
The step includes a step of detecting an abnormality and notifying the abnormality when at least one of the maximum value in the temperature information of the above-described region and the bottom surface temperature is equal to or higher than the temperature threshold value for detecting the abnormality according to the cooking type. The method for determining a cooking target in the heating cooker according to claim 22. The method for determining a cooking target in a cooking cooker according to claim 24, wherein when the abnormality is detected, the heating control unit includes a step of reducing the heating output. The method for determining a cooking target in a cooking cooker according to claim 26, which comprises a step of stopping the heating output when the temperature information in the previously described region does not change for a predetermined time after the abnormality is detected. .. The claim includes a step of stopping the heating output when the temperature information in the previously described region does not change for a predetermined time after the abnormality is detected and no new operation is performed by the user. 26. The method for determining a cooking target in the heating cooker.

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