KR20230165613A - Smart cooking device and recipe informaiton generation method therefor - Google Patents

Abstract

The present invention relates to a smart cooking device that can automatically control the cooking process by detecting the weight of the ingredients being cooked, and that can generate recipe information to support such automatic control and share it among many people, and a recipe information generation method for the same. .
A smart cooking appliance according to the present invention includes a support portion supporting a cooking vessel; a heating unit that operates to heat the cooking vessel mounted on the support unit; A weight sensing unit that detects weight information of the cooking vessel; A memory unit that stores recipe information including cooking information for each cooking step; and a control unit that controls the heating unit based on recipe information.
The cooking information includes cooking information (hereinafter referred to as 'first cooking information') performed in the Nth cooking step (hereinafter referred to as 'first cooking step').
The first cooking information includes: a required weight of the first ingredient to be added to the cooking vessel at the start of the first cooking step; And the required cooking time for performing the first cooking step is set.
The control unit is configured to perform a first process of calculating a difference between the actual input weight of the first material introduced into the cooking vessel in the first cooking step and the required input weight.
As a result of the first processing, if the actual input weight of the first material is greater than the required input weight, the cooking time increased compared to the required cooking time is configured to reset to the actual required cooking time of the first cooking step.
As a result of the first processing, if the actual input weight of the first material is smaller than the required input weight, the cooking time reduced compared to the required cooking time is configured to reset to the actual required cooking time of the first cooking step.

Description

Smart cooking device and recipe information generation method for the same {SMART COOKING DEVICE AND RECIPE INFORMAITON GENERATION METHOD THEREFOR}

The present invention relates to a smart cooking device. More specifically, it detects the weight of ingredients that change over time during the cooking process, automatically controls the cooking process according to the situation, and generates recipe information to support such automatic control. This relates to smart cooking devices that can be shared among multiple people and a method of generating recipe information for them.

Typically, when cooking food (e.g. rice), the water inside the rice cooker is heated until it reaches 100°C, and when the water inside the rice cooker reaches 100°C, the heat is lowered to maintain 100°C for a certain period of time to cook the rice. do.

At this time, when comparing the time it takes for the water inside the rice cooker to reach 100°C when the amount of rice being cooked is small and when the amount of rice is large, the time taken when the amount of rice is large is the time taken when the amount of rice is small. It is longer compared to

However, in the case of a typical rice cooker, the cooking time is configured to cook rice for a certain amount of time regardless of the amount of rice being cooked. In the case of an induction rice cooker with a large heating capacity, the cooking time is shorter than that of a regular rice cooker, but the cooking time generally operates consistently regardless of the amount of rice.

In the above case, if the cooking time is constant, if the amount of rice is small, the rice is overcooked and burnt, and if the amount is large, the rice is undercooked and becomes like godubap.

In the end, even if you cook the same food, the cooking time and cooking temperature must be set appropriately according to the input amount to cook the optimal food.

On the other hand, cooking appliances such as induction, which is a self-induction heating method, highlights, and hot plates that heat the cooking vessel with heat from an electric heating element operate by heating the cooking vessel using electrical energy, so electrical control of the heating part is possible. , Therefore, it can be configured to automatically control the heating temperature and heating time of the cooking appliance.

In particular, an induction range is a heating cooker driven by an induction heating method. Since the working coil does not generate heat, the temperature of the upper plate is maintained at a relatively low temperature even while cooking is taking place, which has the advantage of being safe. In addition, since the induction range generates heat from the cooking vessel itself through induction heating, it has the advantage of being more energy efficient compared to methods that generate heat directly from a heating element such as a highlight or hot plate.

Meanwhile, in general recipes, the cooking temperature is written in qualitative language such as medium heat, medium-low heat, etc., and the cooking time is also indicated only roughly, such as about a few minutes. When cooking according to these recipes, the definition of the temperature of medium heat and medium low heat is different for each cook, so even if cooking with the same recipe, the cooking results are different depending on the cook and the cooker used.

In addition, the cooking time is described as approximately 3 minutes, approximately 2 minutes, etc., so the cook must visually check the cooking status and adjust the cooking time, so people without cooking experience can cook reproducibly using these recipes. There were limitations that made it difficult to create.

In addition, conventional cooking appliances typically allow the user to set the cooking temperature directly or, even if the cooking temperature is automatically controlled, the heat source is usually controlled only on/off.

Meanwhile, in order to make the best dish, the cooking temperature must vary depending on each cooking step or input ingredient. In this way, if the cooking temperature is controlled only through user input or on/off control of the heat source, the cooking temperature may vary depending on the person cooking. However, there was a problem in that it was impossible to heat the ingredients to the desired cooking temperature or maintain the optimal cooking temperature.

Korean Patent No. 10-1632742 (registered on June 16, 2016) Korean Patent No. 10-2153494 (registered on 2020.09.02)

The present invention is to solve the above problems, and the purpose of the present invention is to measure the temperature of the cooking vessel, detect the weight of the ingredients that change with time during cooking, and determine the optimal cooking time in real time according to the situation. It provides a smart cooking device that can set automatically and automatically control the cooking process of the dish based on this.

Another purpose of the present invention is to determine all information related to cooking, such as the weight and specific heat of the cooking ingredients as well as the weight and specific heat of the cooking vessel, and automatically control the cooking temperature and cooking time according to the situation to create optimal dishes. The goal is to provide smart cooking appliances that can

Another purpose of the present invention is to provide a method of generating recipe information for a smart cooking device that can easily generate recipe information that can support such automatic control of the smart cooking device during the food cooking process and share it among multiple people.

A smart cooking appliance according to the present invention for achieving the above object includes a support portion supporting a cooking vessel; a heating unit that operates to heat the cooking vessel mounted on the support unit; A weight sensing unit that detects weight information of the cooking vessel; A memory unit that stores recipe information including cooking information for each cooking step; and a control unit that controls the heating unit based on recipe information.

The cooking information includes cooking information (hereinafter referred to as 'first cooking information') performed in the Nth cooking step (hereinafter referred to as 'first cooking step').

The first cooking information includes: a required input weight of the first ingredient to be added to the cooking vessel when starting the first cooking step after completion of the immediately preceding cooking step; And the required cooking time for performing the first cooking step is set.

The control unit is configured to perform a first process of calculating a difference between the actual input weight of the first material introduced into the cooking vessel in the first cooking step and the required input weight.

As a result of the first processing, if the actual input weight of the first material is greater than the required input weight, the cooking time increased compared to the required cooking time is reset to the actual required cooking time of the first cooking step,

As a result of the first processing, if the actual input weight of the first material is smaller than the required input weight, a second method for resetting the cooking time further reduced compared to the required cooking time to the actual required cooking time of the first cooking step. It is configured to perform processing.

Preferably, the first cooking information includes a required total weight, which is a weight value that must be satisfied upon completion of the first cooking step - the required total weight is the total weight of all ingredients including the first ingredient contained in the cooking container - It may be set.

In this case, the control unit is configured to perform a third process of detecting in real time the actual total weight of all ingredients including the first ingredient contained in the cooking container in the first cooking step and comparing it with the required total weight.

As a result of the third processing, if the actual gross weight is equal to the required gross weight even before the actual required cooking time of the first cooking step reset in the second processing has elapsed, the N+1th cooking step is completed after completing the first cooking step. Controls the cooking stage.

As a result of the third processing, if the actual gross weight is greater than the required gross weight even after the actual required cooking time of the first cooking step reset in the second processing has elapsed, the actual required cooking time of the first cooking step is extended. Thus, when the actual gross weight becomes equal to the required gross weight, the first cooking step is completed and the N+1th cooking step is performed.

The method of generating recipe information for a smart cooking device according to the present invention includes the weight of the first ingredient put into the cooking container at the start of the first cooking step, and the first ingredient contained in the cooking container when the first cooking step is completed. Generating first cooking information by receiving the total weight of all ingredients, including the ingredients, and the cooking temperature and cooking time of the first cooking step;

The weight of the second ingredient added to the cooking vessel at the start of the second cooking stage, the total weight of all ingredients including the second ingredient contained in the cooking vessel upon completion of the second cooking stage, and the cooking of the second cooking stage. Generating second cooking information by receiving temperature and cooking time;

The input weight of the nth ingredient put into the cooking container at the start of the nth cooking step, the total weight of all ingredients including the nth ingredient contained in the cooking container at the completion of the nth cooking step, and the cooking of the nth cooking step A step of receiving temperature and cooking time and generating nth cooking information; and

and collecting the first cooking information, the second cooking information, and the nth cooking information to generate the first recipe information in the form of a data table.

According to the smart cooking device according to the present invention, it is possible to detect the weight of the ingredients being cooked and automatically control the cooking process, such as cooking temperature and cooking time, in real time according to the situation, thereby supporting an optimal cooking process. Accordingly, the disadvantage of cooking being different depending on the cook can be improved, and even cooks without cooking experience can always make reproducible dishes.

According to the smart cooking device according to the present invention, all cooking-related information, such as the weight and specific heat of the ingredients as well as the weight and specific heat of the cooking container, are identified, and the cooking temperature and cooking time are automatically controlled according to the situation to create optimal dishes. There are advantages to doing this.

According to the method for generating recipe information for a smart cooking device according to the present invention, recipe information for the food can be generated simultaneously during the process of cooking the food, which has the effect of easily creating and sharing recipes among multiple people.

According to the method of generating recipe information for a smart cooking device according to the present invention, recipes extracted by cooking experts can be shared in table form or provided for a fee, and anyone can use a smart cooking device that operates based on such professional recipe information. It has the effect of allowing you to easily prepare optimal dishes.

In addition, this recipe information can be provided in conjunction with a meal kit that provides cooking ingredients and seasonings so that cooking can be done right away, and in this case, the cook sequentially uses the ingredients provided in the meal kit according to the cooking steps guided by the smart cooking device. It has the advantage of being able to easily prepare dishes that are as good as those made by cooking experts.

1 is a cross-sectional view schematically showing the configuration of a smart cooking appliance according to the present invention.
Figure 2 is a diagram for explaining the installation conditions of the temperature sensing unit according to the present invention.
Figure 3 is a flowchart showing the processing process according to the first control function of the smart cooking appliance according to the present invention.
Figure 4 is an example of recipe information for a smart cooking appliance according to the present invention.
Figure 5 is an example of recipe information in which first and second corrections were performed on the recipe information of Figure 4;
Figure 6 is a flowchart showing the processing process according to the second control function of the smart cooking appliance according to the present invention.

The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

In addition, in this specification, “on or above” means located above or below the target portion, but this does not necessarily mean located above the direction of gravity. That is, “on or above” as used herein includes not only the case of being located above or below the target part, but also the case of being located in front or behind the target part.

Additionally, when a part of a region, plate, etc. is said to be “on or above” another part, this does not only mean that it is in contact with or at a distance “directly on or above” another part, but also that there is another part in between. Also includes cases where there are.

In addition, in this specification, when a component is referred to as "connected" or "connected" to another component, the component may be directly connected or directly connected to the other component, but specifically Unless there is a contrary description, it should be understood that it may be connected or connected through another component in the middle.

Additionally, in this specification, terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

Hereinafter, preferred embodiments, advantages and features of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a cross-sectional view schematically showing the configuration of a smart cooking appliance according to the present invention.

Referring to Figure 1, the smart cooking appliance according to the present invention includes a support part 10 that supports the cooking vessel 1, a heating part that operates to heat the cooking vessel 1 seated on the support part 10, and the A weight sensing unit 40 that detects weight information of the cooking vessel 1, a temperature sensing unit 50 that detects temperature information of the cooking vessel 1, a memory unit 60 that stores recipe information, and the recipe. It includes a control unit 70 that controls the heating unit based on information.

Preferably, the smart cooking device according to the present invention includes a communication module (not shown) for wired or wireless communication with a remote device through a communication network, an information input means (not shown) for receiving information from the user, and outputting the information to the outside. An information output means (not shown) may be further included to do this.

According to one embodiment, a smart cooking device may include an induction heating type induction range.

In this way, when the smart cooking device of the present invention is configured as an induction heating type, the heating unit of the present invention may include a coil 30 and may be further provided with a switching unit 20 for operating the coil 30. there is.

In the above case, as power is applied, a high-frequency voltage of a certain magnitude is applied to the coil 30, generating a magnetic field around the coil 30, and at this time, countless eddy currents are generated at the center of the magnetic force line, causing the cooking vessel ( The cooking vessel 1 itself may be configured to generate heat due to the electrical resistance of the metal material of 1) to enable cooking.

The switching unit 20 is configured to function to generate alternating current to generate a magnetic field.

The support portion 10 is configured to support the heating object while simultaneously spacing the coil 30 and the object to be heated (i.e., the cooking vessel 1) at a certain distance, and transmits electromagnetic waves radiated from the object to be heated. It is configured to do so.

This support 10 may include a plate shaped like a plate. The plate may have a flat upper surface to stably support the object to be heated. The plate can transmit electromagnetic waves radiated from the object to be heated. According to one embodiment, the plate may be formed of a glass material with excellent heat resistance.

The coil 30 is provided on the lower side of the plate and can receive power. The coil 30 includes a conductive material and can inductively heat the object to be heated seated on the upper surface of the plate by selective power supply.

The weight sensing unit 40 of the present invention is a device for detecting weight information of the object to be heated (i.e., the cooking container 1) placed on the support portion 10 (e.g., a plate).

In addition, the weight sensing unit 40 of the present invention is a device for detecting the weight of the ingredients put into the cooking container 1 and the change in the weight of the ingredients being cooked in the cooking container 1.

According to one embodiment, the weight sensing unit 40 is a transducer for measuring force or load. It detects the change in resistance of a strain gauge attached to the sensor surface or the amount of deformation of the load cell and converts the size of the force or load into an electrical signal. It may be configured to include a load gauge, load sensor, or force sensor that is converted and transmitted. For example, the weight sensing unit may include a load cell.

In this case, the weight sensing unit 40 measures the amount of change in weight due to the seating of the support portion of the heating object and the input of ingredients into the cooking vessel 1, amplifies the measured value in the signal amplifier, and then outputs the measured value through the A/D converter. It may be configured to convert an analog signal into a digital signal and transmit it to the control unit 70.

The temperature sensing unit 50 of the present invention is configured to detect temperature information of the cooking vessel 1. According to one embodiment, the temperature sensing unit 50 may include an infrared sensor located at the center of the coil 30 to measure temperature by sensing infrared rays (IR) radiated from the object to be heated.

For example, the temperature sensing unit 50 may convert the radiation amount of the received electromagnetic wave (IR) into voltage or current and measure the temperature of the object to be heated based on this. And, the wavelength of infrared rays includes near infrared rays and far infrared rays having a range of 2 to 14㎛.

Meanwhile, the present invention allows optimal cooking and extraction of optimal cooking information by accurately measuring the temperature of a portion of the heating object or cooking vessel, but uses NTC (Negative Temperature Coefficient) and PTC (Positive Temperature Coefficient) commonly used in induction ranges. Temperature can also be measured using a thermistor such as Temperature Coefficient or a thermocouple using the thermoelectric effect.

Figure 2 is a diagram for explaining the installation conditions of the temperature sensing unit according to the present invention.

Referring to FIG. 2, when the temperature sensing unit 50 is configured with an infrared sensor, the position of the infrared sensor is preferably installed to satisfy the following conditional equation 1.

[Conditional expression 1]

In Conditional Equation 1, 'd' is the distance from the object to be heated to the infrared sensor, 'FOV' is the field of view of the infrared sensor, and 'D1' is the diameter of the temperature measurement area having a circular shape. Conditional Expression 1 is that in a triangle with an angle of FOV/2, 'd' and 'D1/2' satisfy the following relational expression 1, so if the diameter of the area to be measured is 'D1', 'd' is set to satisfy conditional expression 1. Should be.

[Relationship 1]

According to Condition Equation 1, the space formed by the field of view (FOV) of the infrared sensor is configured to be an empty space.

Preferably, the object to be heated made of metal has a low emissivity, so the emissivity can be increased by coating or etching the temperature measurement area of the object to be heated.

The memory unit 60 of the present invention is an information storage medium that stores recipe information. The recipe information stored in the memory unit 60 may be information directly input and stored by the user through an information input means, or may be information received and stored from a remote management server or electrical/electronic terminal through a communication network. .

Recipe information stored in the memory unit 60 is information for cooking a specific dish and includes N cooking steps, and each of the N cooking steps may be configured to include cooking information. A detailed description of this will be provided later.

The communication module of the present invention is configured to transmit and receive recipe information with a remote device through a wired or wireless communication network. Here, the remote device may be another smart cooking device, a smart cooking device management server, an electrical/electronic terminal, etc.

In addition, the smart cooking appliance management server may be a server of a management company where a cooking expert professionally extracts and generates recipe information suitable for smart cooking appliances and provides it to users of smart cooking appliances for a fee or free of charge.

In addition, the electrical and electronic terminals include smart phones, portable terminals, mobile terminals, personal digital assistants (PDAs), PMP (Portable Multimedia Player) terminals, and personal computers ( It can be composed of various terminals such as personal computers, laptop computers, slate PCs, tablet PCs, ultrabooks, etc.

The communication module may consist of wired/wireless short-distance or long-distance communication modules. For example, the communication module consists of long-distance wired and wireless communication modules such as the 3rd generation mobile communication (3G) module, the 4th generation mobile communication (3G) module, the WiBro communication module, and the Wifi communication module, or ZigBee. It may be composed of short-distance communication modules such as (Zigbee), Bluetooth, and BLE (Bluetooth Low Energy) communication modules, or may be composed of wired communication modules such as RS232, RS422, RS485, and TCP/IP.

The information input means of the present invention is a device capable of inputting letters, symbols, numbers, etc., and may be configured, for example, as a touch screen or keyboard type input device.

Information input through the information input means may be, for example, all cooking-related information such as the names of input ingredients, weight of ingredients, cooking time, cooking temperature, etc. for extracting and generating recipe information.

The information output means is a component that outputs information related to cooking to the outside and may include a display unit and a notification unit.

According to one embodiment, the display unit is an image display device (e.g., LCD, OLED) that can express letters, numbers, symbols, etc. to visually display cooking information, cooking extraction status, and various information related to cooking to the outside. etc.).

The notification unit may be configured in the form of a speaker that provides auditory guidance through voice or sound to move to the next step or to add ingredients according to the cooking extraction step.

The control unit 70 of the present invention is a device that automatically controls elements related to cooking, such as cooking time and cooking temperature, based on recipe information stored in memory to create optimal dishes.

To this end, the control unit 70 adjusts the frequency of the switching unit 20 and receives information from the weight sensing unit 40, the temperature sensing unit 50, the memory unit 60, the information input means, and the information output means. and also controls them, and is configured to perform control functions including first control and second control.

Below, the first control function of the control unit 70 will be described first, and then the second control function will be described.

(1) First control function

The control unit 70 of the present invention is configured to control the cooking process under optimal cooking conditions based on recipe information and weight information.

Specifically, the first control function of the control unit 70 of the present invention is a function to automatically set the optimal cooking time in real time by detecting the weight of the input ingredients, and automatically control the cooking process of the corresponding dish based on this.

Here, the 'recipe information' includes at least one piece of cooking information in which the weight and cooking time of at least one ingredient for making the dish desired by the cook (hereinafter referred to as 'first dish') are set.

In addition, the 'weight information' includes the weight of the cooking container (1) itself and the weight of the food ingredients put into the cooking container (1), and may further include the change in weight of the food ingredients being cooked. .

Specifically, recipe information may consist of a plurality of cooking steps, and each cooking step may include cooking information such as the name of the ingredients input in the corresponding cooking step, required input weight, required total weight, cooking temperature, and required cooking time. there is.

Here, the 'required input weight' refers to the progress of the corresponding cooking step at the time of starting the corresponding cooking step (e.g., n+1th cooking step) immediately following completion of the previous cooking step (e.g., nth cooking step). This refers to the weight of the material that must be put into the cooking container (1). In other words, the 'required input weight' may be the required input weight of the corresponding ingredient set in the cooking information of the corresponding cooking step of the recipe information.

The 'required total weight' is a weight value that must be satisfied by the total weight of all ingredients contained in the cooking container (1) at the relevant cooking step when the relevant cooking step is completed, which is based on the cooking information of the relevant cooking step in the recipe information. It is set.

In other words, after all the ingredients contained in the cooking container (1) are cooked in the Nth cooking step, the required total weight set in the cooking information of the Nth cooking step must be satisfied to complete the Nth cooking step and proceed to the next cooking step. I will go.

And the 'cooking temperature' refers to the temperature applied in the corresponding cooking step, that is, the temperature for heating the ingredients put into the cooking container, and the 'cooking time' refers to the time for performing the corresponding cooking step.

For example, referring to FIG. 4, the recipe information in the example of FIG. 4 consists of a total of four cooking steps, and each cooking step includes cooking information.

Specifically, in the recipe information in the example of Figure 4, the ingredient input in the second cooking step out of a total of four cooking steps is pork, the required input weight of pork input at this time is 300g, the required total weight is 295g, and the cooking The temperature is 200℃, and the cooking time is preset to 3 minutes.

Hereinafter, the input weight of each ingredient set in the cooking information for each cooking step of this recipe information is referred to as the 'required input weight', and the execution time of the corresponding cooking step set in the cooking information for each cooking step is referred to as the 'required cooking time'. We decided to call it '.

In this way, the control unit 70 reflects the difference between the required input weight of the ingredient included in the cooking information for each cooking step and the actual input weight of the ingredient put into the cooking container 1, and corrects the required cooking time for the ingredient. And, it is configured to control the cooking time of the corresponding ingredient according to the corrected required cooking time.

Hereinafter, in the cooking information for each cooking step, the required cooking time corrected by reflecting the difference between the required input weight and the actual input weight of the corresponding ingredient will be referred to as the 'actual required cooking time'.

That is, the control unit 70 basically controls the cooking time based on the recipe information stored in the memory unit 60, but also controls the actual weight of the ingredients input at the relevant cooking stage and the weight change during the cooking process. It tracks in real time, corrects the cooking information recorded in the recipe information to suit the actual cooking situation, and then automatically controls the cooking process, including cooking time, so that dishes can always be prepared under optimal cooking conditions.

Figure 3 is a flowchart showing the processing process according to the first control function of the smart cooking appliance according to the present invention.

Referring to Figure 3, the smart cooking device of the present invention provides or receives recipe information containing cooking information for each cooking step and stores it in the memory unit 70 (S10). Then, when the corresponding ingredients are input according to each cooking step (S20), each cooking step is controlled based on this recipe information.

At this time, the control unit 70 of the present invention is configured to perform a first correction (S30) based on weight information in each cooking step, and may preferably be configured to further perform a second correction (S40).

Figure 4 is an example of recipe information for a smart cooking appliance according to the present invention.

The recipe information in the example of Figure 4 is a recipe for stir-fried pork, and consists of a total of four cooking steps, and each cooking step includes the cooking information required for the step, including the name of the input material, required input weight, required total weight, cooking temperature, and required cooking information. Cooking time, first and second correction functions, and notification function are set.

Hereinafter, with reference to the cooking information (hereinafter referred to as 'first cooking information') performed in the second cooking step (hereinafter referred to as 'first cooking step') among the recipe information in the example of FIG. 4, the control unit 70 ) will be described for the first and second corrections.

(a) First correction (S30)

The first correction (S30) of the present invention is a processing operation to optimize the cooking time by correcting the difference between the actual input weight of the ingredients and the required input weight set in the recipe information.

Referring to the recipe information in the example of Figure 4, the ingredients input in the first cooking step, that is, the first ingredient is pork, the required input weight of the first ingredient is 300g, and the required total weight of the first cooking step is 295g, The cooking time performed in the first cooking step is preset to 3 minutes.

The first correction (S30) will be described based on the example of FIG. 4 as follows. The control unit 70 calculates the difference between the actual input weight of the first ingredient (ie, pork) added to the cooking vessel 1 in the first cooking step and the required input weight of the first ingredient (ie, pork). The first processing is performed.

Here, the 'required input weight of the first ingredient' refers to the weight required for the first ingredient preset in the first cooking information of the recipe information, and the 'actual input weight of the first ingredient' refers to the weight input by the cook. It refers to the actual weight of one first material.

As a result of performing this first processing, if the actual input weight of the first ingredient is the same as the required input weight of the first ingredient, the required cooking time of the first ingredient recorded in the first cooking information is changed to the actual requirement of the first ingredient. The cooking time is set and controlled so that the first cooking step is performed accordingly.

As a result of performing the first processing, if the actual input weight of the first ingredient is greater than the required input weight of the first ingredient, the cooking time is increased compared to the required cooking time of the first cooking step preset in the first cooking information. The time is corrected to the actual required cooking time of the first cooking step, and the first cooking step is controlled to be performed accordingly.

As a result of performing the first processing, if the actual input weight of the first ingredient is smaller than the required input weight of the first ingredient, the cooking time is further reduced compared to the required cooking time of the first cooking step preset in the first cooking information. The time is corrected to the actual required cooking time of the first cooking step, and the first cooking step is controlled to be performed accordingly.

According to one embodiment, the actual weight of the first material added in the first cooking step is measured, and if the actual weight of the first material added is greater than the required input weight, the ratio of the excess weight to the required input weight (hereinafter, (referred to as the ‘first ratio’) is calculated. Then, the cooking time increased by the first ratio compared to the required cooking time preset in the first cooking information is reset to the corrected required cooking time (i.e., actual required cooking time) of the first cooking step.

Conversely, if the actual weight of the first ingredient introduced in the first cooking step is measured, and the actual weight of the first ingredient added in this way is less than the required input weight set in the first cooking information, the weight is insufficient compared to the required input weight. Calculate the ratio (hereinafter referred to as the 'second ratio'). Then, the cooking time reduced by the second ratio compared to the required cooking time preset in the first cooking information is reset to the corrected required cooking time (i.e., actual required cooking time) of the first cooking step.

For example, if explained based on the recipe information in Figures 4 and 5, if the actual weight of pork input in the second cooking step (i.e., first cooking step) is 279g, this is 93% of the required input weight of 300g. Therefore, the cooking time reduced by the corresponding ratio compared to the cooking time of 3 minutes preset in the first cooking information, that is, 2.79 minutes (3 minutes * 0.93 = 2.79 minutes) is the actual required cooking time of the first cooking stage. It will be reset.

Conversely, if the actual weight of the pork input in the second cooking step (i.e., the first cooking step) is 345g, this corresponds to a weight of 115% of the required input weight of 300g, so the amount preset in the first cooking information The cooking time increased by the corresponding ratio compared to the cooking time of 3 minutes, that is, 3.45 minutes (3 minutes * 1.15 = 3.45 minutes), is reset to the actual required cooking time of the first cooking stage.

In addition, in the recipe information in the example of Figure 4, the third cooking step, the seasoning input step, and the fourth cooking step, the vegetable input step, are also preset in each cooking information in the same way as the second cooking step (i.e., the pork input step). The above-described first correction (S30) may be performed for the required cooking time.

Meanwhile, the control unit 70 of the present invention may be configured to correct the required gross weight during the first correction (S30). In the above case, as a result of the above-described first processing, if the actual input weight of the first material is greater than the required input weight, the weight increased further compared to the required total weight of the first cooking step preset in the first cooking information is added to the first cooking step. It may be configured to perform a correction to reset the actual required total weight of the cooking step.

If, as a result of the above-mentioned first processing, the actual input weight of the first ingredient is smaller than the required input weight, the weight reduced further compared to the required total weight of the first cooking step preset in the first cooking information is used for first cooking. It can be configured to reset to the actual required total weight of the step.

At this time, similar to the method of correcting the required cooking time described above, the increase (or decrease) in the required total weight of the first cooking stage is calculated by calculating the ratio of the excess weight (or decreased weight) to the required input weight and adjusting the amount by that ratio. 1 It can be configured to make corrections that increase (or decrease) the total weight required for the cooking step.

(b) Second correction (S40)

Even if the actual required cooking time for each cooking step is optimized through the above-described first correction (S30), the optimized cooking time may vary slightly depending on different cooks or cooking environments.

The second correction (S40) according to the present invention is a processing operation for determining the best cooking time that reflects various cooking situations or environmental factors by tracking the change in weight of the ingredients after cooking in each cooking stage.

The control unit 70 detects in real time the actual total weight of all ingredients, including the first ingredient, contained in the cooking container 1 in the first cooking stage, and calculates the required total weight of the first cooking stage set in the first cooking information and and configured to perform a third processing of comparison.

And, as a result of the third processing, if the actual gross weight becomes equal to the required gross weight even before the actual required cooking time of the first cooking step set in the above-described second processing has elapsed, the first cooking step is completed and the N+1th cooking step is performed. (In the case of FIG. 4, the third cooking step, the seasoning step, is controlled to proceed).

If the actual required gross weight is still greater than the required gross weight even though the actual required cooking time of the first cooking step set in the above-described second processing has elapsed, the actual required cooking time of the first cooking step is extended so that the actual gross weight becomes the required gross weight. When it becomes equal to , the first cooking step is completed and the N+1th cooking step (in the case of FIG. 4, the third cooking step and seasoning step) is controlled to proceed.

In this way, whenever each cooking step is completed, it can be configured to provide visual or auditory information to the outside through an information output means that the cooking step has ended, so that the cook can add the next ingredient at the correct time.

Meanwhile, this cooking stage notification function can be configured so that the user can select On/Off of notification for each cooking stage through an information input means.

The first correction (S30) and the second correction (S40) as described above can be configured to be activated (On) or deactivated (Off) at the user's discretion. In this case, the first correction (S30) function is activated through the information input means. It can be configured to select On/Off of and On/Off of the second correction (S40) function, respectively.

As described above, the second correction (S40) compares the required total weight set in the cooking information for each cooking step with the actual total weight during the cooking process of the ingredients contained in the cooking container 1 to determine whether the corresponding cooking step is completed or extended. decide

At this time, the 'required total weight', which is the standard for completion or extension, can use the cooking information preset in the recipe information. Or, as another example, the 'required gross weight' may be the required gross weight corrected and reset during the first correction (S30), that is, the actual required gross weight.

In this regard, the control unit 70 of the present invention may be configured to correct the required total weight during the first correction (S30). In this case, as a result of the first processing, the actual input weight of the first material is greater than the required input weight. If it is larger, it may be configured to reset the increased weight compared to the required total weight of the first cooking step preset in the first cooking information to the actual required total weight of the first cooking step. Conversely, as a result of the first processing, if the actual input weight of the first ingredient is smaller than the required input weight, a further reduced weight compared to the required total weight of the first cooking step preset in the first cooking information is added to the first cooking step. It can be configured to reset to the actual required gross weight.

FIG. 5 is an example of recipe information in which first and second corrections were performed on the recipe information of FIG. 4. Specifically, in the recipe information of FIG. 4, the first correction (S30) for the second cooking step was performed. This is an example of recipe information.

For the first example, if the actual weight of the pork input in the second cooking step (i.e., the first cooking step) is 345g, this corresponds to a weight of 115% of the required input weight of 300g, so it is included in the first cooking information. The cooking time increased by the corresponding ratio compared to the preset cooking time of 3 minutes, that is, 3.45 minutes (3 minutes * 1.15 = 3.45 minutes), is reset as the actual required cooking time for the first cooking stage.

According to the first example, the recipe information in FIG. 5 has a required total weight of 295 g to 339.25 g according to the above-described first correction (S30) process in the second cooking step (pork input step) of the recipe information in FIG. 4. It was corrected to (295g*1.15=33.29g), and the required cooking time was reset from 3 minutes to 3.45 minutes (3 minutes*1.15=3.45 minutes).

That is, the recipe information in the example of FIG. 5 is the required cooking time (i.e., the actual demand) corrected by the 3 minutes of required cooking time for the second cooking step preset in the recipe information of FIG. 4 by the above-described first correction (S30). Cooking time) was reset to 3.45 minutes, and the required total weight of 295g was reset to the corrected required total weight (i.e., actual required total weight) of 339.25g.

When the Nth cooking step (2nd cooking step in FIG. 3) is completed through the above-described first correction (S30) and second correction (S40), the next cooking step, the N+1th cooking step (in FIG. 3), is completed. If you proceed sequentially in the same manner as the Nth cooking step, from the 3rd cooking step (S50) to the last cooking step (3rd cooking step in the case of Figure 4), the desired dish (stir-fried pork dish in the case of Figure 3) is completed.

(2) Second control function

The second control function of the control unit 70 refers to a function that heats the ingredients to the same temperature as possible as the cooking temperature set in the recipe information and controls the cooking temperature to be kept constant.

For reference, in order to make optimal cooking, the cooking temperature set in the cooking information of the above-mentioned recipe information must be reached and maintained constant. In other words, it must be possible to minimize the difference between the actual heating temperature (actual measured temperature) at the relevant cooking step and the cooking temperature set for each cooking step in the cooking information.

However, looking at the actual cooking process, it is common that there is a difference between the actual cooking temperature and the cooking temperature set in the recipe information, and it is common that a constant cooking temperature cannot be maintained due to disturbances or other reasons.

This means that conventional cooking appliances control the heating temperature only by turning the heat source on/off, or even with PID control, the PID constants Kp, Ki, and This is because Kd is used.

The second control function of the control unit 70 of the present invention allows the smart cooking device to heat ingredients to the same temperature as possible as the cooking temperature set in the recipe information, and can also control the cooking temperature to be kept as constant as possible. We provide support methods to help you create optimal dishes at all times.

Figure 6 is a flowchart showing the processing process according to the second control function of the smart cooking appliance according to the present invention.

Referring to Figure 6, the second control of the present invention includes PID control. Temperature control using the PID control (proportional/integral/derivative control) of the present invention, that is, cooking temperature control, will be described in detail as follows.

PID control basically has a form of feedback control. It measures the actual value (output) of the temperature (temp) to be controlled, compares it with the target value (Set Point), and sets the error of the temperature (temp). ) value, and use this error value to calculate the control value required for control, that is, output power (W).

The standard PID controller is configured to calculate the control value, that is, output power (W), by adding the proportional term, integral term, and differential term as shown in Equation 1 below.

[Equation 1]

(In Equation 1, W(t): output power over time, err_temp(t): temperature error, t: time)

In Equation 1, “err_temp(t)” is specifically explained as follows.

“err_temp(t)” in Equation 1 is the temperature error over time and means the difference between the set temperature and the actual temperature. Here, the set temperature refers to the cooking temperature set in the cooking information for each cooking step in the recipe information. For example, in the example of FIG. 4, 200°C set in the first cooking stage of the recipe information, 200°C set in the second cooking stage, and 150°C set in the third cooking stage correspond to the set temperatures. And, the actual temperature refers to the current heating temperature actually applied in the relevant cooking step.

Therefore, if the first cooking temperature is set in the first cooking step of the recipe information, "err_temp(t)" means the error (difference value) between the first cooking temperature and the actual temperature when proceeding with the first cooking step. can do.

In Equation 1, the three terms reflect the proportional, integral, and derivative of the error value, respectively, so they are proportional , integral , and derivative control. and the meaning of each term is as follows.

The proportional term acts as a control proportional to the size of the error value in the current state, the integral term functions to eliminate steady-state errors, and the differential term acts as a brake on sudden changes in the actual value to prevent overshoot ( It plays a role in reducing overshoot and improving stability.

(a) Proportional control

Proportional control (P) is a control method that compares the deviation between the target value and the actual value and increases the manipulated amount when the deviation is large, and gradually reduces the manipulated amount when the deviation is small.

Increasing the value of the proportional control element 'Kp' increases the manipulation amount according to the deviation and quickly reaches the target value, but overshoot may occur. Conversely, if 'Kp' is small, the manipulation amount according to the deviation is small, so overshoot does not occur, but the target value is reached slowly. Proportional control has the problem that the actual value approaches the target value almost closely, but residual deviation remains.

In other words, proportional control (P) can approach the target value, but has the characteristic that the error (deviation) between the actual value and the target value cannot be '0'.

(b) Integral control

Integral control (I) is an operation to eliminate residual deviation, which is a problem of proportional control (P). It integrates the accumulated residual deviation over time and controls it to approach the target value more precisely.

The biggest problem with integral control (I) is that the reaction speed is too slow when a disturbance occurs. This is because integral control (I) measures the deviation of PI control (proportional / integral control) over time when a disturbance occurs, so it takes time to restore the original value.

In other words, in integral control (I), the change in the manipulated quantity, that is, the change in the manipulated quantity for the deviation, is made minute in order to get closer to the target value with more precision, so even if the control quantity suddenly changes significantly due to a sudden disturbance, the change in the manipulated quantity is minute. There is a problem that it takes a long time to bring the disturbance signal back to the vicinity of the target value.

(c) Derivative action

Differential control (D) operates to suppress changes in deviation and reduce overshoot by calculating a manipulation variable corresponding to the rate of change of deviation and applying the brakes to sudden changes in the actual value.

Therefore, with differential control (D), even if a disturbance suddenly occurs, it can be quickly stabilized again by comparing the error between the disturbance and the target value.

The larger the value of 'Kd', which is the differential control element, the faster the stabilization time is, which reduces the settling time. However, in the steady state, the influence of PI control is greater than that of differential control (D), so there is little change in steady-state error.

Meanwhile, the relationship between heat and electrical energy is explained as follows.

1 calorie (cal) is the energy required to raise the temperature of '1g' of water with a specific heat of '1' by 1℃, and can be expressed as the following equation 2.

[Equation 2]

Q(cal) = C × M(g) × Δt(℃)

(In Equation 2, C: specific heat, M: weight, Δt: temperature difference)

And, 1 joule (J) is the energy produced when 1 watt of power is used for 1 second, and can be expressed as equation 3 below.

[Equation 3]

Energy (J) = Power (W) × Time (sec)

And, if the proportional control (P) term of the PID control equation (i.e., equation 1) is reflected in equation 3, it can be expressed as equation 4 below.

[Equation 4]

Joule = Watt * time = Kp·err_temp(t)·time

In addition, Calorie represents the amount of energy transferred between objects of different temperatures, that is, the amount of heat, and Joule is electrical energy, and has the relationship of "1 Calorie = 4.2 Joule", so Equation 4 is the following equation. The same relationship as equation 5 is established.

[Equation 5]

Q(cal) = 4.2 Joule = 4.2 Kp·err_temp(t)·time

And, by Equation 2 and Equation 5, the relationship shown in Equation 6 below is established.

[Equation 6]

Q(cal) = C × M(g) × Δt(℃) = 4.2 Kp·err_temp(t)·time

(In Equation 6, C: specific heat, M: weight, Δt: temperature difference)

As shown in Equation 6, the proportionality constant 'Kp' of the proportional control (P) term of the PID control equation (i.e., Equation 1) is the relationship of the following Equation 7, that is, the time between specific heat (C) and weight (M) ( It can be seen that there is a proportional relationship with the amount of change according to t).

[Equation 7]

And, when compared with the equation for calculating the amount of heat by applying the relational expressions according to Equations 1 to 6 as described above to the integral control (I), the integral control (I) term of the PID control equation (i.e., Equation 1) It can be seen that the integral control element 'Ki' is proportional to the change in specific heat (C) and weight (M) over time (t) in the relationship of Equation 8 below.

[Equation 8]

And, when compared with the equation for calculating the amount of heat by applying the relational expressions of Equation 1 to Equation 6 as described above to differential control (D), the differential control element of the differential control (D) term of the PID control equation (i.e., Equation 1) It can be seen that 'Kd' is also proportional to the relationship of Equation 9 below, that is, the amount of change in specific heat (C) and weight (M) over time (t).

[Equation 9]

In the end, it can be seen that in PID control, the proportional control constant 'Kp', the integral control constant 'Ki', and the differential control constant 'Kd' are all proportional to the change in specific heat and weight over time.

Meanwhile, when this PID control is applied to heating and cooking food, the weight and specific heat of the cooking vessel 1 and the weight and specific heat of the input material act as factors related to the PID constants "Kp, Ki, Kd".

At this time, the weight of the cooking container 1 does not change from the start of cooking to the completion of cooking, but the weight of the input ingredients changes during the heating and cooking process. Therefore, in order to calculate the electrical energy for optimally heating the ingredients being cooked, the values of the PID constants "Kp, Ki, Kd" that change depending on the weight of the cooking vessel 1 and the ingredients must be accurately set.

Here, “optimally heating the ingredients” means heating to the cooking temperature set for each cooking step in the recipe information and proceeding with cooking while maintaining this set cooking temperature.

As described above, when PID control is applied to maintain the optimal cooking temperature when heating and cooking food, the weight and specific heat of the cooking vessel (1) and the cooking progress after being placed in the cooking vessel (1). PID constants "Kp, Ki, Kd" must be set to reflect the changing material weight and specific heat.

Therefore, the control unit 70 reflects the weight change and specific heat of the ingredients put into the cooking vessel 1 as the cooking progresses, and the weight and specific heat of the cooking vessel 1 containing the ingredients currently being cooked, and sets the PID constant. It is configured to perform processing to calculate “Kp, Ki, Kd”. At this time, the PID constants “Kp, Ki, Kd” can be calculated using Equations 6 to 9 described above.

And, the control unit 70 can calculate the electrical energy, that is, the output power, for optimally heating the ingredients currently being cooked based on the calculated PID constants “Kp, Ki, Kd.”

For example, the cooking information of the recipe information includes cooking information (hereinafter referred to as 'first cooking information') performed in the Nth cooking step (hereinafter referred to as 'first cooking step'), and the first cooking step includes cooking information (hereinafter referred to as 'first cooking information'). The information assumes that a temperature for heating the ingredients put into the cooking vessel in the first cooking step (hereinafter referred to as 'first cooking temperature') is set.

In this case, the control unit 70 is configured to perform a 'first' process for controlling the first cooking temperature in the first cooking step.

The 'first' process detects (S100, S110) the weight and specific heat of the cooking container (1), and the weight change and specific heat of the material introduced into the cooking container (1), respectively, and then performs the above-mentioned equations 6 to 12. It includes performing a first process of calculating and setting the values of “Kp, Ki, Kd” in Equation 1 using Equation 9 (S120).

And, the first 'process controls the heating unit based on Equation 1 in which the "Kp, Ki, Kd" values according to the first a process are set so that the first cooking temperature can be maintained in the first cooking step. It includes performing the 1b processing.

According to one embodiment, the 1b process may determine the resonance frequency of the coil 30 necessary to maintain the first cooking temperature based on Equation 1 according to the 1a process (S130). In this case, the 1b process may be configured to control the switching unit 20 to adjust the resonance frequency of the coil 30 (S140).

According to one embodiment, the smart cooking device of the present invention may include an induction range of the induction heating method, and in this case, the control unit 70 determines the resonance frequency of the coil 30 for heating and maintaining the set temperature. It is configured to perform processing.

Here, the 'set temperature' refers to the cooking temperature set in the recipe information, and according to one embodiment, it may be the cooking temperature set in the cooking information of each cooking step recorded in the recipe information.

Then, the control unit 70 controls the coil 30 to operate at the determined resonance frequency and generate a corresponding magnetic field. According to one embodiment, the control unit 70 may control the switching unit 20 to adjust the resonance frequency of the coil 30.

As described above, in order to calculate the PID constants "Kp, Ki, Kd" for optimally heating the cooking ingredients and maintaining the set temperature during the cooking process, the weight and specific heat of the cooking vessel (1) Information on the weight and specific heat of the ingredients put into the cooking vessel (1) and the amount of change in weight as the cooking process progresses are needed.

According to one embodiment, information on the weight and specific heat of the cooking vessel 1 and the weight and specific heat of each ingredient added to the cooking vessel 1 may be recorded and provided in recipe information.

In this case, the recipe information may include information on the weight and specific heat of the cooking vessel 1, and the specific heat of the ingredients added in the cooking step in the cooking information for each cooking step.

Accordingly, the control unit 70 can refer to this recipe information to obtain specific heat information of the ingredients added in each cooking step.

According to another embodiment, information on the weight and specific heat of the cooking vessel 1 and the weight and specific heat of ingredients input into the cooking vessel 1 may be provided by directly input by the user.

In the above case, the weight of the cooking vessel 1 and the weight of the ingredients are determined by, for example, when the user inputs a command to start each cooking step through an information input means (e.g., by pressing the start button), the control unit 70 is provided in the smart cooking appliance. Through the weight sensing unit 40, it is possible to directly measure the weight of the cooking vessel (1) placed on the support unit, the weight of the ingredients put into the cooking vessel (1), and the weight of the ingredients that change during the cooking process.

Likewise, information on the specific heat of the cooking vessel 1 and the specific heat of the input ingredients may also be input directly by the user at the relevant cooking stage through an information input means.

As described above, according to the second control of the control unit 70 according to the present invention, the PID By setting the constants "Kp, Ki, Kd", it is possible to heat and maintain the same temperature as possible as the cooking temperature set for the corresponding cooking step in the recipe information.

Meanwhile, detecting the change in the weight of the ingredients as the cooking progresses and resetting the PID constant accordingly can be configured as follows.

According to the first embodiment, in the cooking process of the first dish according to the first recipe information, when the previous cooking step is completed and the next cooking step is started immediately, a new ingredient (hereinafter referred to as 'the first New materials (referred to as ‘materials’) are introduced.

At this time, when the first ingredient is added, the total weight of the ingredients contained in the cooking container 1 increases by the weight of the first ingredient due to the addition of the first ingredient.

Therefore, at the start of a new cooking step, the control unit 70 resets the PID constants “Kp, Ki, Kd” to reflect the change in material weight due to the input of new ingredients, and based on this, sets the cooking temperature for the corresponding cooking step. It may be configured to determine the resonant frequency of the coil 30 required to maintain.

According to the second embodiment, in the cooking process of the first dish according to the first recipe information, the weight of the ingredients contained in the cooking container 1 changes as the cooking step progresses.

For example, assuming that the second cooking step is performed according to the recipe information in Figure 4, if 300 g of pork is added at the start of the second cooking step and the second cooking step is performed, as cooking progresses, the pork The weight of the meat gradually decreases, and when the total weight of the ingredients in the cooking container (1) reaches 295g, the second cooking step is completed and the third cooking step begins.

In this way, in the process of proceeding with the corresponding cooking step, the PID constants "Kp, Ki, Kd" are reset to reflect the change in the weight of the ingredients contained in the cooking container (1), and based on this, the cooking temperature set for the corresponding cooking step is maintained. It may be configured to determine the resonance frequency of the coil 30 required to do this.

Below, we will explain how to create recipe information that supports automatic control of smart cooking appliances and share it among multiple people.

The smart cooking device of the present invention is configured to support and control the optimal cooking process based on recipe information including cooking information for each cooking step stored in the memory unit 60.

Additionally, the smart cooking appliance of the present invention may be equipped with a function for generating first recipe information used in the smart cooking appliance.

In this way, the recipe information used for cooking control of a smart cooker is created directly by the user of the smart cooker, or recipe information suitable for the smart cooker is professionally extracted and created by a cooking expert through the smart cooker to be used in other smart cookers. It may be provided to users for free or for a fee.

Furthermore, multiple smart cooking device users may be configured to share recipe information they create with each other through electrical and electronic terminals such as smartphones and provide it to the smart cooking device.

This recipe information can be extracted and generated in a method including a preparation step, a cooking step, and a storage step as follows.

(1) Preparation stage

This is the step of measuring the weight of the cooking container (1). After placing the cooking container (1) used for cooking, the weight is measured and stored through an information input means (e.g., pressing the confirmation button). At this time, when cooking with the lid of the cooking utensil covered, the weight of the cooking container 1 can be measured and stored by selecting whether or not to include the weight of the lid.

(2) Cooking step

The cooking stage is the stage where the input ingredients are cooked and the optimal cooking temperature and cooking time are extracted according to weight.

At the start of the first cooking step, the input weight (i.e., required input weight) of the first ingredient put into the cooking container is measured and stored in the memory, and when the first cooking step is completed, the first ingredient contained in the cooking container The total weight (i.e., required total weight) of all ingredients, including, is measured and stored in memory, and the optimal cooking temperature and cooking time for the first cooking step are set to generate the first cooking information (first step).

The cooking temperature and cooking time of the first cooking step can be set according to the temperature and time information input through the above-described information input means.

Accordingly, the first cooking information includes information on the required input weight of the first cooking step, information on the required total weight, and information on the cooking temperature and cooking time.

Here, the 'memory' of the first step may be the memory unit 60 installed in the smart cooking appliance of the present invention, or may be a memory unit installed in a separate electrical and electronic device that is communicated with the smart cooking appliance.

Then, at the start of the second cooking step, the input weight (i.e., required input weight) of the second ingredient introduced into the cooking container is measured and stored in the memory, and upon completion of the second cooking step, the second ingredient contained in the cooking container is measured and stored in the memory. 2 The total weight of all ingredients (i.e. total required weight), including the ingredients, is measured and stored in memory, and the optimal cooking temperature and cooking time for the second cooking step are set to generate second cooking information (second step) .

The cooking temperature and cooking time of the second cooking step can be set according to the temperature and time information input through the above-described information input means.

Accordingly, the second cooking information includes information on the required input weight of the second cooking step, information on the required total weight, and information on the cooking temperature and cooking time.

Here, the 'memory' of the second step may be the memory unit 60 installed in the smart cooking appliance of the present invention, or may be a memory unit installed in a separate electrical and electronic device that is communicated with the smart cooking appliance.

Then, at the start of the nth cooking step, the input weight of the nth ingredient put into the cooking container is measured and stored in the memory, and when the nth cooking step is completed, all ingredients including the nth ingredient contained in the cooking container are stored in the cooking container. The total weight is measured and stored in memory, and the nth cooking information is generated by setting the optimal cooking temperature and cooking time for the nth cooking step (Nth step).

The cooking temperature and cooking time of the nth cooking step can be set according to the temperature and time information input through the above-described information input means.

Accordingly, the nth cooking information includes information on the required input weight of the nth cooking step, information on the required total weight, and information on the cooking temperature and cooking time.

Here, the 'memory' of the Nth stage may be the memory unit 60 installed in the smart cooking appliance of the present invention, or may be a memory unit installed in a separate electrical and electronic device that is communicated and connected to the smart cooking appliance of the present invention.

Then, the first cooking information, the second cooking information, and the nth cooking information are collected to generate the first recipe information in the form of a data table.

According to one embodiment, the cooking step may consist of n steps in which main ingredients, auxiliary ingredients, seasoning, etc. are added and steps 1 to 5 are repeated. When the first stage of cooking begins, the temperature and time of the cooking device are stored in the memory at regular intervals until the last stage is completed.

You can change the cooking time and cooking temperature at any cooking stage by pressing the temperature increase/decrease button and time increase/decrease button. When you press the start button for each step, the weight added at each step is measured and stored, heating of the cooking vessel (1) begins, and a timer starts to store the temperature and time.

Each step ends when the end button is pressed or the set time has elapsed (that is, when the time set through the information input means counts down and reaches 0 minutes and 0 seconds). After each step is completed, the weight is measured and stored in memory, and the actual cooking temperature and actual cooking time are stored in memory.

Here, the 'actual cooking temperature' refers to the cooking temperature set by pressing the temperature increase/decrease button at the initial setting cooking temperature. And the 'actual cooking time' refers to the cooking time set by pressing the time increase/decrease button from the initial setting cooking time.

When the time counts down and the step is ended, there is no change in the actual cooking time, but when the cooking step is ended by pressing the end button, the final time is calculated by subtracting the remaining time from the actual cooking time set through the time increase/decrease button. The setting is changed to the actual cooking time.

When this step is completed, heating of the cooking vessel (1) is stopped and the timer is stopped. After each step is completed, you can choose whether to end cooking or proceed to the next step.

According to one embodiment, cooking data at each stage may be extracted according to the following order.

Step 1: Set the temperature and time of the current step.

Second step: After inserting the ingredients, a start command is entered through the information input means (e.g., pressing the start button) to measure and store the weight of the input ingredients and start heating the cooking vessel (1).

At this time, for optimal heating, the power at which the cooking vessel 1 is heated can be controlled by setting the Kp, Ki, and Kd constants of the PID control according to the weight of the ingredients and the weight of the cooking vessel 1.

Third stage: As cooking progresses, the set time decreases. Depending on the cooking status, change the set temperature and time by pressing the temperature increase or temperature decrease button, time increase or time decrease button.

Step 4: When the current step is completed, a completion command is entered through the information input means (e.g., pressing the completion button) to measure and store the weight upon completion, and heating of the cooking vessel 1 is stopped.

Even if the set time does not finish counting down, you can end the current step by pressing the end button. Additionally, when the set time counts down and reaches 0 minutes and 0 seconds, the current step is automatically ended and the cooking vessel (1) stops heating.

Then, at the end of the current step, the weight of the cooked ingredients is measured and stored, and the actual cooking temperature and actual cooking time at the current step are stored.

Step 5: When the current step is over, choose whether to proceed to the next cooking step or complete cooking.

When the next step is selected, the operations from steps 1 to 5 above are repeated.

To extract more detailed cooking conditions, the temperature is stored at regular time intervals while cooking is in progress.

Step 6: When complete cooking is selected, the cooking step is completed and the process moves to the storage step.

(3) Storage step

Creation of recipe information is completed by setting a unique ID (ID) to the recipe information extracted through the above-mentioned cooking step. The unique ID uses letters or numbers to distinguish between multiple recipe information.

Then, the weight of the cooking container 1 extracted in the preparation stage, the weight of the ingredients extracted in each cooking stage, the amount of change in weight, temperature, and time information are stored in the database along with the cooking ID.

Meanwhile, the recipe information generated in this way is stored in at least one selected from the management server, smart cooking appliance, and electrical and electronic terminal.

In addition, the recipe information stored in the management server, smart cooking device, or electrical/electronic terminal may be provided to another smart cooking device or electrical/electronic terminal at a remote location through a communication network.

Although preferred embodiments of the present invention have been described and illustrated above using specific terms, such terms are only for clearly describing the present invention, and the embodiments of the present invention and the described terms are in accordance with the technical spirit and scope of the following claims. It is self-evident that various changes and changes can be made without deviating from it. These modified embodiments should not be understood individually from the spirit and scope of the present invention, but should be regarded as falling within the scope of the claims of the present invention.

1: Cooking container 10: Support part
20: switching unit 30: coil
40: weight sensing unit 50: temperature sensing unit
60: memory unit 70: control unit

Claims (17)

A support portion supporting the cooking vessel; a heating unit that operates to heat the cooking vessel mounted on the support unit; A weight sensing unit that detects weight information; A memory unit that stores recipe information including cooking information for each cooking step; And a control unit that controls the heating unit based on recipe information,
The cooking information above is,
Contains cooking information (hereinafter referred to as 'first cooking information') performed in the Nth cooking step (hereinafter referred to as 'first cooking step'),
The first cooking information is,
A required input weight of the first ingredient to be added to the cooking vessel at the start of the first cooking step; And the required cooking time for performing the first cooking step is set,
The control unit,
Configured to perform a first process of calculating a difference between the actual input weight and the required input weight of the first ingredient added to the cooking vessel in the first cooking step,
As a result of the first processing, if the actual input weight of the first material is greater than the required input weight, the cooking time increased compared to the required cooking time is reset to the actual required cooking time of the first cooking step,
As a result of the first processing, if the actual input weight of the first material is smaller than the required input weight, a second processing to reset the cooking time reduced compared to the required cooking time to the actual required cooking time of the first cooking step. A smart cooking appliance characterized in that it performs.
According to claim 1,
The control unit,
The first processing result,
If the actual input weight of the first material is greater than the required input weight, the ratio of the excess weight to the required input weight (hereinafter referred to as 'first ratio') is calculated, and the Reset the cooking time increased by a ratio of 1 to the actual required cooking time of the first cooking step,
If the actual input weight of the first material is smaller than the required input weight, the ratio of the insufficient weight compared to the required input weight (hereinafter referred to as 'second ratio') is calculated, and the second ratio compared to the required cooking time is calculated. A smart cooking appliance characterized in that it performs the second process of resetting the cooking time reduced by the ratio to the actual required cooking time of the first cooking step.
According to claim 1,
The first cooking information is,
Upon completion of the first cooking step, the required total weight of all ingredients including the first ingredient contained in the cooking container is further set,
The control unit,
In the first cooking step, a third process is performed to detect in real time the actual total weight of all ingredients including the first ingredient contained in the cooking container and compare it with the required total weight,
The third processing result,
Even before the actual required cooking time of the first cooking step reset in the second process elapses, if the actual total weight becomes equal to the required total weight, control is performed to complete the first cooking step and proceed with the N+1th cooking step. do,
If the actual gross weight is greater than the required gross weight even after the actual required cooking time of the first cooking step reset in the second process has elapsed, the actual required cooking time of the first cooking step is extended to increase the actual gross weight to the A smart cooking device characterized in that it is controlled to complete the first cooking step and proceed with the N+1th cooking step when the required total weight is equal to the required total weight.
According to claim 1,
The first cooking information is,
Upon completion of the first cooking step, the required total weight of all ingredients including the first ingredient contained in the cooking container is further set,
The first processing result,
If the actual input weight of the first material is greater than the required input weight, the increased weight compared to the required total weight is reset to the actual required total weight of the first cooking step,
When the actual input weight of the first material is smaller than the required input weight, the smart device is characterized in that it performs a 'second' process to reset the weight reduced compared to the required total weight to the actual required total weight of the first cooking step. Cooking equipment.
According to clause 4,
The control unit,
In the first cooking step, a third process is performed to detect in real time the actual total weight of all ingredients including the first ingredient contained in the cooking container and compare it with the actual required total weight,
The third processing result,
Even before the actual required cooking time of the first cooking step reset in the second processing elapses, if the actual total weight becomes equal to the actual required total weight, the first cooking step is completed and the N+1th cooking step is performed. control,
If the actual gross weight is greater than the actual required gross weight even after the actual required cooking time of the first cooking step reset in the second processing has elapsed, the actual required cooking time of the first cooking step is extended to increase the actual gross weight. A smart cooking device characterized in that it is controlled to complete the first cooking step and proceed with the N+1th cooking step when the actual required total weight becomes equal to the actual required total weight.
According to claim 1,
It further includes a temperature sensing unit that detects temperature information of the cooking vessel,
The first cooking information is,
A smart cooking appliance, characterized in that the cooking temperature performed in the first cooking step is further set.
According to claim 1,
The first cooking information is,
In the first cooking step, a temperature for heating the ingredients added to the cooking vessel (hereinafter referred to as 'first cooking temperature') is further set,
The control unit,
Configured to further perform a 'first' process for controlling the first cooking temperature in the first cooking step,
The first' processing is,
A 1a process of calculating and setting the Kp, Ki, and Kd values of the following equation 1 by reflecting the weight and specific heat of the cooking vessel and the weight change and specific heat of the ingredients added to the cooking vessel; and
In order to maintain the first cooking temperature in the first cooking step, comprising a 1b process of controlling the heating unit based on the equation 1 in which the Kp, Ki, and Kd values according to the 1a process are set. Featured smart cooking appliance.
Equation 1

(In Equation 1, W(t): output power over time, err_temp(t): temperature error, t: time)
According to clause 7,
The heating unit,
It includes a coil that generates a magnetic field when power is applied,
The 1b processing is,
A smart cooking appliance characterized in that the resonance frequency of the coil required to maintain the first cooking temperature is determined based on Equation 1 in which the Kp, Ki, and Kd values according to the first processing are set.
According to clause 8,
The heating unit,
It further includes a switching unit that generates alternating current to generate the magnetic field,
The 1b processing is,
A smart cooking appliance, characterized in that the resonance frequency of the coil is adjusted by controlling the switching unit.
According to clause 7,
In the first cooking information,
Specific heat information of the ingredients added to the cooking vessel in the first cooking step is recorded,
The control unit,
Weight information detected by the weight sensing unit; and performing the first processing using the specific heat information of the first cooking information.
According to clause 7,
It further includes an information input means for receiving information from the user,
The control unit,
A smart cooking appliance characterized in that it receives specific heat information of the cooking vessel through the information input means.
According to claim 1,
The first processing and the second processing are,
A smart cooking appliance configured to allow the user to selectively activate (On) or deactivate (Off).
According to claim 1,
It further includes a communication module capable of wired and wireless communication through a communication network,
The control unit,
A smart cooking appliance, characterized in that it receives the recipe information from a remote management server or electrical and electronic terminal through the communication module and stores it in the memory unit.
According to claim 1,
It further includes an information input means for receiving information from the user,
The control unit,
A smart cooking appliance, characterized in that the recipe information is directly input through the information input means and stored in the memory unit.
According to clause 7,
The change in weight of the ingredients added to the cooking vessel is,
A smart cooking appliance, characterized in that the weight change increases as the cooking step before the first cooking step is completed and the first ingredient is added to the cooking container at the start of the first cooking step.
According to claim 1,
It further includes an information output means for outputting information to the outside,
The control unit,
A smart cooking appliance characterized in that it controls the information output means to provide information on the completion of each cooking step and the progress of the next cooking step by outputting them audibly or visually to the outside.
According to claim 1,
The heating unit,
A coil unit that generates a magnetic field when power is applied; And a switching unit that generates alternating current to generate the magnetic field,
The support part,
A smart cooking appliance comprising a plate that separates the coil unit from the cooking vessel and transmits electromagnetic waves radiated from the cooking vessel.