RU2440612C2 - Book with cooking information, cooking system, cooking method and method of using cooking system - Google Patents

Abstract

FIELD: information technology.

SUBSTANCE: cooking system has a radio frequency label, cooking apparatus fitted with a radio frequency reader and at least a heating element, a server which receives at least data associated with the food from the cooking apparatus, a cook book which contains: a first sheet carrier, part of the outer appearance of the food on the surface of the first sheet carrier, a radio frequency label on the lower surface of the position of the corresponding part of the outer appearance of the food, a conductor facing the lower surface of the radio frequency label, where the conductor screens high frequency from the radio frequency label.

EFFECT: providing optimum cooking of a food product.

11 cl, 16 dwg

Description

FIELD OF THE INVENTION

The present invention relates to a book with information about cooking, a cooking system, a cooking method and a method for using a cooking system, and in particular, a cooking system that allows a user to conveniently cook food and a method for using a cooking system.

State of the art

The user usually prepares food based on experience. Alternatively, the user can learn the recipe from the books to cook food.

However, since the user receives food information from limited sources, the obtained food information may not include specific information such as a preference for food, conditions of cooked food or a specific example of cooking due to the limited volume of books. Thus, in cooking with reference to books, the user can cook food at random due to insufficient information in the book.

The user can obtain information about the food product over the Internet. However, the user may feel uncomfortable, as they must go, for example, to a library remote from the kitchen in order to find out the recipe via the Internet. In addition, it is difficult to control a complex cooking apparatus according to data provided over the Internet.

As a result, there is a drawback that the food product is not optimally prepared.

A cooking device necessarily includes a heating element. A food product is prepared using heat from a heating element. However, if the amount of heat from the heating element is insufficient or the performance of the heating element is poor due to physical obsolescence, replacing only the heating element is almost impossible. Therefore, the cooking device must be replaced entirely, which is expensive.

SUMMARY OF THE INVENTION

Technical challenge

Embodiments provide a cookbook, a cooking system, a cooking method, and a method of using a cooking system that can easily prepare food products by a user, to accurately use information via other storage media even if the user is unaware of the control method of the cooking device, receive appropriate cooked food and freely replace the components used in the cooking system, for uve extending the life of the cooking device.

Technical solution

In one embodiment, the cooking system includes: a radio frequency tag; a cooking device equipped with a radio frequency reader for receiving food related data from a radio frequency tag, a cooking device including at least a heating element; and a server receiving at least food related data from the cooking device, a server transmitting cooking data for cooking suitable for the cooking device using food related data, the cooking device Food works using cooking data.

In another embodiment, the cooking information book includes: a first sheet carrier; part of the appearance of food on the surface of the first leaf carrier; a radio frequency tag on the bottom surface of the location corresponding to a portion of the appearance of the food; and a conductor facing the bottom surface of the RF tag, a conductor preventing high-frequency communication with the RF tag.

In another embodiment, a cooking method includes: transmitting food data from an RF tag to a cooking device; storing food data transmitted from the radio frequency tag; and ghosting the cooking apparatus with reference to the food data.

In another embodiment, the cooking system includes: a plurality of radio frequency tags, including at least two radio frequency tags, each of the radio frequency tags storing cooking data; a radio frequency reader reading food data stored in a radio frequency tag; and a display unit displaying food data.

In yet another embodiment, the cooking system includes: a radio frequency tag; and a cooking device including at least a radio frequency reader for receiving food related data from a radio frequency tag in which food related data including at least control data of a cooking device and the cooking apparatus includes: a memory storing control data of the cooking apparatus; a display unit displaying control data; and a manipulation unit changing control data displayed on the display unit.

In a further further embodiment, the cooking method includes: introducing cooking data into the cooking apparatus; transmitting cooking data to the server; and generating cooking control data with reference to the cooking data, and driving the cooking apparatus using the cooking control data under the control of the server for cooking.

In another further embodiment, the cooking system includes: a housing and a replaceable heater inside the housing, in which, when the heater is replaced, control data controlling the replaced heater is received to properly control the heater.

In yet another further embodiment, a method of using a cooking system includes: replacing components of a cooking system; and receiving control data of the replaced components, storing control data, and using the control data as control data of the cooking system.

Beneficial effects

In accordance with the present disclosure, much more data can be obtained through a cooking information book and the method of using the cooking system can be effectively applied even if the user is not aware of the data provided by the cooking information book. A person who is not aware of the provision for food materials will easily provide food product materials using image data before preparing the food product. The user can obtain the latest data related to the food product in real time, and much more data can be provided by changing the applicability of the book with cooking information to improve customer satisfaction of the book. Optimum data can be transmitted for cooking in a state desired by the user, and the cooking device can operate under the optimal condition, even if the cooking device is outdated. The user can properly cook food in the direction desired by the user. The components of the cooking system can be easily replaced according to the preference of the user, and the data of the new cooking system can always be obtained to improve the convenience of the user.

Brief Description of the Drawings

Figure 1 is a perspective view of a book with information about cooking in accordance with the first embodiment.

Figure 2 is a sectional view taken along line I-I 'in accordance with Figure 1.

Figure 3 is a block diagram of a cooking system in accordance with the first embodiment.

4 is a table illustrating the contents of data stored in an RF tag where data is transmitted to a cooking apparatus.

5 is a flowchart of a cooking method in accordance with a first embodiment.

6 is a block diagram of a cooking system in accordance with a second embodiment.

7 is a table illustrating the content of data stored in an RF tag.

Fig. 8 is a flowchart of a cooking method in accordance with a second embodiment.

9 is a block diagram of a cooking system in accordance with a third embodiment.

10 is a flowchart of a cooking method in accordance with a third embodiment.

11 is a perspective view of a cooking system in accordance with a fifth embodiment.

12 is a perspective view of a cooking system where the heater is separated from the housing.

13 is a partial perspective view of a junction box.

14 is a perspective view of a control board.

15 is a block diagram of a cooking system in accordance with a sixth embodiment.

16 is a flowchart illustrating a method of using a cooking system in accordance with a sixth embodiment.

BEST MODES FOR CARRYING OUT THE INVENTION

Next, detailed reference will be made to embodiments of the present disclosure, examples of which are illustrated in the accompanying drawings.

<First Embodiment>

A cooking system in accordance with embodiments of the present disclosure is equipped with an RFID reader system including an RFID tag and an RF reader. When the RFID reader system is operating, when the reader asks the tag to transmit tag data, the tag transmits the tag data as a radio frequency (RF) to the reader. In this embodiment, an RFID tag is provided for the cooking information book, and an RFID reader is provided for the cooking apparatus.

FIG. 1 is a perspective view of a cooking information book in accordance with the first embodiment, and FIG. 2 is a sectional view taken along line I-I 'in accordance with FIG. 1.

Referring to Figs. 1 and 2, an image of a particular food product is illustrated in part 41 of the appearance of food contained on each page of book 4 with information about cooking. Therefore, the user can see the image of the desired food product through part 41 of the appearance of the food. An RFID tag 2 is embedded in a portion of the page that is located in the food appearance portion 41.

The page of the cooking information book 4, in particular the food appearance portion 41, includes a first sheet 42, an RF tag 2, a conductor 43 and a second sheet 44. The first sheet 42 and the second sheet 44 form an upper surface and a lower surface of each page , respectively. The corresponding food data is recorded in the RF tag 2. The conductor 43 shields the bottom surface of the RF tag 2 to prevent the high frequency generated in the RF tag 2 from being transmitted to the bottom of the page.

In action, a cooking information book 4, since the provided arrangement of the RF tag 2 is aligned along the line with the food appearance part 41, the user can read the food data recorded in the RF tag 2 by bringing the cooking apparatus 1 close to the food image products.

Book 4 with information about cooking includes many sheets of paper. Therefore, when the radio frequency reader is brought close to the radio frequency tag 2, food data can be read from the radio frequency tag embedded in the previous or next page. A conductor 43 is mounted under the RF tag 2 located on each page so as to read only the RF tag 2 data contained in the page designated by the user. An RFID tag 2 embedded in each page emits a high frequency only in the upward direction due to the conductor 43. RFID 2 embedded in the next page from a user-defined page is shielded from the conductor 43 of the current page. The user can always read the corresponding image data of the desired food included in the desired page through the configuration of the book 4 with information about cooking.

Figure 3 is a block diagram of a cooking system in accordance with the first embodiment.

Referring to FIG. 3, the cooking system includes an RF tag 2 and a cooking device 1. The corresponding particular food data is recognized in the RF tag 2. The cooking apparatus includes a RF tag reader system for reading food data recorded in the RF tag 2.

The RF tag 2 includes an integrated (IC) chip 21 and an antenna 22. At least the data related to the food product is recorded in the integrated (IC) chip 21. The antenna 22 emits data recorded in the integrated (IC) chip 21 in high frequency. Energy can be received from the terminal via antenna 22. The radio frequency reader 3 includes an antenna 31 that exchanges a high frequency signal with an RF tag 2, and a data reader 32, which processes data received via the antenna 31.

The cooking device 1 includes a cooking device control unit 11 that controls the entire terminal system, a display unit 12 displaying the state and other data, a manipulation unit 13 manipulating the operating state of the cooking device 1 by the user, a memory unit 14, storing a lot of data necessary for controlling the device 1 for cooking, and a functional block 15, for example, a heat source that performs the main action of the device 1 for cooking eating food.

Below will be described the operation of the device for cooking.

Book 4 with information about cooking is approached by the user to the device 1 for cooking. Then, the cooking data recorded in the RF tag 2 is transmitted to the cooking apparatus 1 via the antenna 22. Here, since the RF tag 2 is aligned along the line with the food appearance portion 41, the user can easily read information about the desired food.

The data recorded in the RF tag 2 and transmitted to the cooking device 1 is illustrated in FIG. 4.

Referring to FIG. 4, the start code includes a code representing the beginning of the data, and the end code includes a code representing the end of the data. The identification code includes the identification code of the cooking device 1 that reads the data, and the code used to identify the RF tag 2. The error code includes a code for registering the generation of errors during data transmission. Each field includes a code necessary for the operation of the RFID reader system, and can be changed depending on specific conditions.

In addition to such data, cooking data for cooking, image data for identifying food products, and additional data related to food products are further stored in the radio frequency tag.

In detail, the cooking data stored in the address “2” stores the operation data of the cooking apparatus necessary for preparing a predetermined food, illustrated in the food appearance portion 41 in FIG. 1. For example, a specific control method for a cooking device, such as specific data in which food is heated at 300 ° C for 10 minutes and then further heated at 100 ° C for 10 minutes, can be stored at “2 ".

The image data stored in address “3” stores the cooking process in the form of image data. The state of preparation of cooked food after passing a predetermined time is observed visually.

Based on the image data, the user can observe the cooking process by the display unit 12 of FIG. 3, thereby improving user satisfaction. The user can also determine whether the displayed cooking process is synchronized with the actual cooking process or not. If the actual cooking process is different from the displayed cooking process, the user will recognize the occurrence of an error and may end the cooking process to carry out the cooking process again.

Additional data stored in address “4” saves various data that is not recorded in the cooking information book due to paper shortage. For example, the user's preference for the respective food product or the warnings taken while the user prepares the food before heating the food can be saved.

Referring again to FIG. 3, data transmitted to the cooking apparatus 1 is decoded by the data decoder 32, and the decoded data is stored in the memory unit 14. Data stored in the memory unit 14 is displayed by the display unit 12. In addition, data can be output as sound from a speaker (not shown).

The user can change the cooking method using the image data displayed on the display unit 12 and obtain various additional data.

After the user has performed manipulations, such as changing the cooking method, the cooking device controlled in the run mode, for cooking, uses the cooking method adopted from the radio frequency tag 2. When the cooking is completed, the user can compare the image data, received from the radio frequency tag 2, with the characteristic of the really prepared food product to detect whether the food product is well prepared or not.

The user can easily obtain a variety of data related to food products. In the event that sufficient data are not provided in the cooking information book due to a lack of paper, much more data can be provided by changing the applicability of the cooking information book.

When the preparation of the food product is directly performed, the user can compare the correct characteristics of the prepared food product at a given time with reference to image data of the food product.

Next, a cooking method according to the first embodiment will be described in detail with reference to a flowchart.

5 is a flowchart of a cooking method in accordance with a first embodiment.

Referring to Figure 5, the user brings the device 1 for cooking close to the specific position of the radio frequency tag 2, built into the book with information about cooking, to obtain additional data on the food product. Then, in operation S1, the cooking apparatus 1 requests an RF tag 2 for transmitting data recorded in the RF tag 2. Here, if the RF tag 2 is manually controlled, energy can be applied to it.

In operation S2, the RF tag 2 transmits data to the cooking apparatus 1 in response to a transfer request. The RF tag 2 can transmit data only after the identification of the cooking device 1.

In operation S3, in the cooking apparatus 1, food product data is received from the radio frequency tag 2, and then the received food product data is stored in the memory unit. In operation S4, at least a portion of the food product data stored in the memory unit is displayed on the display unit. The displayed data on the food product is the data of the cooking method in which the cooking device operates directly, and additional data that can be obtained when the user directly prepares the food product. As described above, the additional data includes the user's preference for the respective food product and the warnings received while the user is preparing food products before heating the food products.

In operation S5, the user can change the displayed cooking method to the cooking method selected by the user. For example, a person who likes well-cooked meat can change the cooking method in which the meat is heated at 300 ° C for 10 minutes and then additionally heated at 200 ° C for 10 minutes into a cooking method in which the meat is heated at 300 ° C for 15 minutes and then further heated at 200 ° C for 5 minutes.

When the cooking method is changed by the user, the changed data is stored in the memory unit in operation S3 and displayed in operation S4. Therefore, the modified data can be used as a new way of preparing a food product.

If the current cooking method satisfies the user, the user determines whether cooking is started or not in operation S6. If cooking is started, cooking continues in operation S7.

When cooking continues in step S7, image data received from the RF tag 2 is displayed in step S7. The user can detect whether the food product is well prepared or not using the displayed image. When the image is continuously displayed for a predetermined period of time, the user can detect whether the food product is well prepared by this time during the preparation of the food product.

This embodiment may further include the following advanced examples.

For example, whenever the cooking method according to the first embodiment is carried out, the user can finish the additional process, despite the current cooking characteristic. This can be used when the user temporarily stops cooking.

The image data received from the radio frequency tag can be displayed before cooking to determine whether the food was cooked continuously or not. The raw food product processing method in the previously provided image data is displayed for easy processing of the raw food product.

Although moving image data is provided in the above embodiment, the present disclosure is not limited to this. Given the low capacitance of the RFID tag, image data may be displayed intermittently for a predetermined period of time.

<Second Embodiment>

In a first embodiment, data related to cooking can be obtained in a range of data suitable for storage in an RF tag. However, there is a limitation that usability is limited due to the limited range. In the second embodiment, this restriction is tweaked to provide a cooking system and a cooking method in which ease of use is maximized. Parts without a specific description will refer to the description of the first embodiment and a detailed description will be omitted therein.

6 is a block diagram of a cooking system in accordance with a second embodiment.

Referring to FIG. 6, the cooking system includes an RFID tag 102, a cooking device 101, a server 106, and a network 118. The corresponding data related to a particular food product is recorded in the RFID tag 102. An RFID reader system is integrated in the device 101 for cooking to read food data. The server 106 receives food data from the cooking device 101 and generates response data. A network 118 connects the server 106 to the cooking device 101.

In detail, the RFID tag 102 may be located in a cooking information book including a plurality of sheets of paper. A description of a cooking information book is described in the first embodiment, and thus a specific description will be omitted.

The RF tag 101 includes an integrated (IC) chip 121, where at least food data is recorded, and an antenna 122, which allows data to be written to the integrated (IC) chip 121 for radiation in the form of a high frequency. Of course, energy can be applied from the RF reader 103 via the antenna 122.

The radio frequency reader 103 includes an antenna 131 for high frequency communication between the radio frequency tags 101 and the data reading unit 132 for processing data received by the antenna 131.

The cooking device 101 includes a cooking device control unit 111 that controls the entire system of the cooking device 101, a display unit 112 displaying a state and other data, a communication unit 116 communicating with the outside, a state manipulating unit 113 the operation of the cooking device 101 by the user, a memory unit 114 storing a plurality of data necessary for controlling the cooking device 101, a function block 115, for example, a source t rafts performing primary effect of the cooking apparatus 101 and a recording unit 117 which records the operating status of the device 101 for cooking.

In detail, the communication unit 116 is connected to the server 106 through the network 118 to exchange data. The memory unit 114 stores operation data in which the cooking device 101 controls the functional unit 115. The recording unit 117 includes a sensor for recording temperature, smoke and humidity during the cooking operation for transmitting the recorded data to the cooking control unit 111.

The operation of the cooking system will be described below.

The user brings a book with information about cooking to the device 101 for cooking.

The relevant food related data is transmitted to the cooking apparatus 101 via the antenna 122. Here, since the first RF mark 102 is aligned along a line with part of the appearance of the food of the cooking information book, the user can easily read the desired food data .

Data including a second RFID tag 102 is shown in FIG. 7.

Referring to FIG. 7, a status code, an exit code, an identification code, and an error code are stored in a radio frequency tag, as described in the first embodiment.

In addition to the aforementioned data, the RF tag of the food supply system includes food level data, network address data where the server 106 is located, and food product identification (ID) at the corresponding address.

In more detail, food level data is configured in a plurality of levels that have a sub menu. For example, when the food product is western food, the level can be represented as [0002], when the western food is pizza, the level is represented as [0001], when the pizza is pan-pizza, the level is represented as [0002], and when the pizza is vegetable pizza, level represented as [0001]. As a result, the level data includes data having levels [0002/0001/0002/0001]. The network address data where the server is located may be the network protocol (IP) addresses. Server 106 is the server of a book company that provides a book with cooking information and can provide additional customer service for a book with cooking information. Here, network 118 represents both wired / wireless networks and may be the Internet in the case of a wired network. Network 118 may be connected to a server installed at home as the address data of a home network. The address data of the wireless network may refer to the wired Internet when the terminal is a terminal, such as a cell phone and the like.

The food product identification can be represented as a name, such as [bowl-sized vegetable pizza], which directly represents the name of the food, and a combination of numbers, such as [12345678], as an abbreviated number that allows the name to be easily recognized by the server, and a combination of other codes.

Referring again to FIG. 1, data transmitted to the cooking apparatus 101 is read by the data reader 132 and then transmitted to the outside by the communication unit 116. In detail, the data is controlled by the control unit 111 of the cooking device 101 and transmitted to the server 106 via the network 118. The user can optionally enter the desired data through the manipulation unit 113. The specification data of the cooking device 101, as well as the data received from the radio frequency tag 102, can be added to the data transmitted from the device 101 for cooking to the server 106. The condition, position and operation data of the heater, which is suitable for operation in the device 101 for food preparation can be entered into the specification data of the cooking device 101.

Data transmitted to the server 106 is recognized as a specific food product by various methods, and then data related to a particular food product is collected. The collected data is transmitted to the cooking apparatus 101 via the network 118, and the transmitted data is displayed on the display 112. Although not shown, the transmitted data can be output as audio data via a speaker.

When food product data is displayed through the display 112, the user can obtain additional data of the corresponding food product based on the output. For example, the user can obtain data on other food products related to the corresponding food product, a cooking method appropriate for an oven in the case of a specific type of oven, and data on a moving image about cooking or data on other people's preferences for a specific food product .

As described above, the user can read the data about the food product in real time and, thus, can receive a variety of data about the food product. In addition, when sufficient data cannot be provided due to space limitations, more data can be provided by decoding the range of use of the book.

Data on the operation of the cooking device 101 may be provided in food related data received by the server 106 on the cooking device 101. That is, referring to the specification data, in addition to the food related data received from the radio frequency tag 102, optimum performance data configured for the operation of the cooking apparatus 101 can be received. The optimum operation data received from the server 106 can be used to operate the cooking apparatus 101 in a state that is stored in the memory unit 114.

Next, a cooking method according to a second embodiment will be described in detail with reference to a flowchart.

Fig. 8 is a flowchart of a cooking method in accordance with a second embodiment.

Referring to FIG. 8, the user brings the cooking device 101 close to the specific position of the cooking information book to obtain additional data on the food product. Then, in step S1, the cooking apparatus 101 requests an RF tag 102 for transmitting data recorded in the RF tag 102. Here, if the RF tag 102 is operated manually, energy can be applied to it.

In operation S2, the radio frequency tag 102 transmits data to the cooking apparatus 101 in response to a transmission request. The RF tag 102 can transmit data only after the identification of the cooking device 101.

In operation S3, the cooking apparatus 101 receives data from the radio frequency tag 102 and displays data on the food product. Here, the displayed data may include the identification (ID) of the food product, such as [bowl-sized vegetable pizza], network address data where the server is located, or the like. The user processes the displayed data in operation S4 to request the server 104 for food data in operation S5. Here, the data processing may be defined between the cooking device 101 and the server 104, managed by the company that produced the cooking information book. For example, it can be determined in advance that the level data for a food product is filled in a specific transmission field and transmitted to the server 104. In addition, although the user was not able to recognize the data, the specification data of the cooking device 101 are received collectively.

The server 104, requesting for transmission of food product data, searches for food product data of the corresponding food product in them or collects data from an external system in operation S6 to process data directly transmitted in operation S7. Here, the processed data, as described above, may include data on other food products related to the requested food product, for example bulgogi pizza, if vegetable pizza data has been transmitted, data on the kitchen method for preparing vegetable pizza using a specific oven, data on a moving image about a detailed cooking process, other users' preferences about a vegetable pizza cooked by the presented method in a book with cooking information, or the like.

The server 104, before providing food data for the cooking device 101, requests the cooking device 101 to identify data for determining whether or not the cooking terminal or the cooking information book is recognized in operation S8. In operation S9, the terminal requested to identify the data transmits an identification code. The identification code may include data received from the RF tag 102.

When the identification code is received and it is confirmed that the terminal or the cooking information book is recognized, the processed food data is transmitted from the server 104 to the cooking apparatus 101 in operation S10.

Then, the operation data of the cooking device 101 can be stored in the memory block 114 of the cooking device 101 used for the operation of the cooking device 101. Additional data is displayed on the display unit or presented as sound, and by means of this, the user can obtain additional data on the food product.

<Third Embodiment>

Comparison of the third embodiment with the second embodiment, the two embodiments are the same in that the cooking device is connected to the server via the network, except that the cooking device in accordance with the third embodiment is first connected to the internal server and then interacts with other devices.

9 is a block diagram of a cooking system in accordance with a third embodiment.

Referring to FIG. 9, the cooking system includes an internal server 171 controlling various electronic devices installed at home, a cooking device connected to the internal server 171, an air conditioner 172, and a refrigerator 173. That is, a plurality of devices installed at home, First of all, it interacts with the internal server 171.

According to the cooking system, since the data required from the cooking device 101 needs to be transmitted outside via the network 174, the data is processed using the internal server 171. As a result, the stability of the control system can be improved by reducing the total control traffic. It is easily predicted that the various data corresponding to the request of the cooking device 101 is previously stored in the internal server 171. If the data stored in the internal server 171 is insufficient, it is easily predicted that the cooking device is connected to the external server 106 for download the necessary data.

Moreover, the above embodiments are not separated from each other. For example, the control data of the cooking apparatus can be directly stored in the cooking apparatus according to the first embodiment. On the other hand, as described in the second and third embodiments, the control data of the cooking apparatus can be transmitted from the server. The user can select much better control data by comparing two cases.

The second and third embodiments may further include the following advanced examples.

In this case, the identification request from the server to the cooking device (S8) and the transmission of the identification code (S9) must be made between requesting food data from the cooking device to the server and transmitting (S10) food product data from the server to the device for cooking, and the specific order does not matter.

During cooking, a display unit 12 integrated in the cooking apparatus can display a variety of data related to the food product. Therefore, it is not tiring, despite the fact that the user expects the preparation of a food product. Also, it is more convenient because the food conditions for cooking are observed through a moving picture.

<Fourth Embodiment>

In the above embodiments, data is received from the server and then the user changes the received data to operate the cooking apparatus. However, if the data on the operation of the cooking device is received in one set, there is a disadvantage that the cooking device does not work in accordance with the state of operation of the cooking device. For example, if the cooking device becomes outdated, although the cooking device operation data is taken as a single set for the cooking device operation, the cooking device does not heat up at its corresponding temperature. This occurs because thermal conductivity is insufficient due to obsolescence. The fourth embodiment allows to effectively circumvent such a disadvantage.

In the cooking system of the present embodiment, the construction of the fifth embodiment is the same as the construction of the second embodiment. Parts without a specific description will quote the description of the second embodiment, and a detailed description thereof will be omitted.

In the cooking system of the fourth embodiment, in order for the food product to be prepared under the optimal condition, the server 106 can accept the operation state of the functional unit 115 and the registration state recorded in real time by the recording unit 117. Displaying the operation status of the functional unit 115 and the registration status of the recording unit 117, the server 106 can transmit data on the optimal operation of the cooking device in real time. Therefore, the cooking apparatus 101 may operate in an optimum state of operation. For example, although the operation data is set so that the cooking apparatus operates at 300 ° C, in reality, a temperature of approximately 250 ° C may be recorded by the recording unit 117 due to the obsolescence of the cooking apparatus. In one case, the server displays the operation state and the registration state for changing the operation state of the functional unit 115 so that the heater operates at a high temperature.

Below, a cooking method in accordance with a fourth embodiment will be described in detail with reference to a flowchart.

10 is a flowchart of a cooking method in accordance with a third embodiment.

Referring to Figure 10, the user brings the device 101 for cooking close to the specific position of the book with information about cooking to obtain additional data on the food product. Then, in step S21, the cooking apparatus 101 requests the RF tag 102 to transmit data recorded in the RF tag 102. Here, if the RF tag 102 is operated manually, energy can be applied to it.

In operation S22, the radio frequency tag 102 transmits data to the cooking apparatus 101 in response to a transfer request. The RF tag 102 can transmit data only after the identification of the cooking device 101.

In operation S23, the cooking apparatus 101 receives data from the radio frequency tag 102 and displays data on the food product. Here, the displayed data may include the identification (ID) of the food product, such as [bowl-sized vegetable pizza], network address data where the server 104 is located, or the like. The user processes the displayed data in operation S24 to request the server 104 for food data in operation S25. Here, the data processing may be predetermined between the cooking device 101 and the server 104, managed by the company that produced the cooking information book. For example, it can be determined in advance that the food level data is filled in a specific transmission field and transmitted to the server 104. In addition, although the user was not able to recognize the data, the specification data of the cooking device 101 are received in aggregate.

The server 104, requesting to transmit data about the food product, searches for data on the food product of the respective food product in them or collects data from an external system in operation S26 to process the data directly transmitted in operation S27. Here, the processed data, as described above, may include data on other food products related to the requested food product, for example, bulgogi pizza, if vegetable pizza data has been transmitted, data on the kitchen method for preparing vegetable pizza using a specific oven, data in a moving image about the detailed cooking process, other users' preferences about vegetable pizza cooked by the presented method in a book with information about cooking, or the like.

The server 104, before providing food product data for the cooking apparatus 101, requests the cooking apparatus 101 to identify data for determining whether or not the cooking terminal or the cookbook information is recognized in operation S28. In operation S29, the terminal requested to identify the data transmits an identification code. The identification code may include data received from the RF tag 102.

When the identification code is received and it is confirmed that the terminal or the cooking information book is recognized, the processed food data is transmitted from the server 104 to the cooking apparatus 101 in operation S30.

Then, the operation data of the cooking device 101 can be stored in the memory block 114 of the cooking device 101 used for the operation of the cooking device 101. Additional data is displayed on the display unit or presented as sound, and by means of this, the user can obtain additional data on the food product.

In operation S31, the cooking apparatus 101 receives the registration state of the cooking apparatus 101 recorded by the recording unit 117 in real time. In operation S32, a correction amount that corrects the operation state of the cooking apparatus is determined in accordance with a mismatch between the current operation state of the function block 115 and the registration state of the recording unit 117. In operation S33, referring to the correction amount, control data directly controlling the device 101 for cooking, generate for transmission the generated data for the device 101 for cooking. In the event that the cooking apparatus may not work as expected due to the obsolescence of the cooking apparatus 101, the control state of the cooking apparatus 101 changes in real time to prepare a food product in an optimal state of operation.

<Fifth Embodiment>

The design of the fifth embodiment is the same as the design of those embodiments. A fifth embodiment in accordance with the present disclosure provides the ability of the cooking system to improve the abnormal operation of the cooking apparatus due to obsolescence of the cooking apparatus as described in the fifth embodiment, and the method for use is the same.

Next, a fifth embodiment will be described in detail with reference to the accompanying drawings. Although the oven is explained in the fifth embodiment, this disclosure is not limited to this, and may be variously improved. For example, a cooking system including a memory unit and a control unit may be used in the fifth embodiment.

11 is a perspective view of a cooking system in accordance with a fifth embodiment.

Referring to FIG. 11, the oven 301 includes an outer cabinet 304, an inner cabinet 303, a door 310, and a control panel 305. The outer casing 304 determines the appearance of the oven 301. The inner casing 303 is located inside the outer casing 304 and includes a cavity 302 containing food products. The door 310 selectively opens and closes the open front surface of the inner case 303. The control panel 305, located on the upper side of the door, performs the action of the oven 301 or displays the operating status of the oven 301. The control panel 305 includes a manipulation unit 307 that controls the operation of the oven 301 by the user, and a display unit 308 displaying the operating status of the oven 301. The control board 309 is located in the rear direction of the control panel 305. The control board 309 includes a plurality of electronic components and mainly controls the operating states of the manipulation unit 307 and the display unit 308.

A detailed description of the main operation of the oven 301 will be omitted, as this is well understood due to the related art of the oven. However, a removable heater (reference to reference numeral 306 of FIG. 12) is located in the cavity 302. The interior of the cavity 302 is heated by the heater 306 for preparing a food product. The design and functions of the removable heater will be understood with reference to Figs. 12 and 13.

Referring to FIGS. 12 and 13, the heater is freely removed or inserted into the cavity in a state in which the heater is located inside the cavity. 11 is a perspective view of a cooking system where the heater is removed from the housing.

Heater 306 includes curved wire 364, continuing connecting parts 361 and heater connecting parts 363. Wire 364 generates heat through the use of a power source. Ongoing connecting parts 361 are located on both sides of the wire 364. The connecting parts 363 of the heater are located at the ends of the wire 364 to attach a power source to the wire 364. The heating element is located in the wire 364 to generate heat using an external power source. Continuing non-heating connecting parts are connected to wire 364 to secure heater 306.

The junction box 331 is located on the outer surface of the rear surface of the inner housing 303 in order to accommodate the external power source in a state in which the connecting parts 363 of the heater are fixed to the inner housing 303. Inside the junction box 331, the connecting part of the heater is connected to receive an external power source. The volumetric connecting portion 335 is arranged to support the connecting portion of the heater with respect to impact from the outside. The bulk connecting portion 335 includes two support plates with respect to one heater connecting portion 363. The guide groove 333 and the insertion groove 334 are made in the wall of the inner housing 303.

Referring to this design, insertion and removal of a heater will be described below.

When the user inserts the heater 306 into the inner housing 303, the heater connecting portion 363 is inserted into the guide groove 333. The heater 306 is inserted in the forming direction, that is, to the left, visible in the drawing, the guide groove 333 and then extends upward along the insertion groove 334 when the heater connecting portion 363 and the volumetric connecting portion 335 are aligned along one line. Since the diameter of the heater connecting portion 363 is larger than the wire 364, the heater 306 does not separate from the inner housing 303 when the heater 306 is guided into the insertion groove 334.

When the heater connecting portion 363 and the volume connecting portion 335 are connected to receive an external power source for the heater 306, the ongoing connecting portion 361 and the heater connecting portion 332 are aligned along a single line. A connecting member 362, such as a bolt, is inserted into the ongoing connecting parts 361 and the heater connecting portion 332 for firmly fixing the heater 306 to the inner housing 303.

On the other hand, when the heater 306 is removed from the inner housing 303, the opposite action is taken of the insertion of the heater 306.

As described above, when a new heater is inserted, the cooking method set for the specifications of the newly inserted heater must be set for the oven.

Therefore, when a new heater is installed, the integrated (IC) microcircuit (reference to reference numeral 392 of FIG. 14) including the data memory unit must be removed at the same time. Of course, when the heater is sold, an integrated (IC) chip can also be sold along with it. For example, when a heater 306 having a power of 1000 W was replaced by a heater having a power of 2000 W, if the replaced heater worked for about 10 minutes, the heater overheated. As a result, the food product is burned, and the cooking system is overloaded to protect the cooking system. Therefore, when a component, such as a heater, which has a direct effect on the operation of the cooking device, is replaced, the control data of the operation of this component must be changed with this. For this, an integrated (IC) microcircuit 392, which stores the new control data, is provided along with this.

14 is a perspective view of a control board 309.

Referring to FIG. 14, a plurality of electronic components and a connector 391 are located on a control board 309. Integrated (IC) microcircuit 392 is mounted on connector 391. Integrated (IC) microcircuit 392 can be provided in various forms, which are convenient for removing and installing integrated (IC) microcircuit 392 from connector 391, and the construction (structure) of the connector is not limited thereto. in the above embodiments. That is, an integrated (IC) microcircuit 392 that stores data on the operation of the cooking system in accordance with the fifth embodiment may include various views only with the exception that the integrated (IC) microcircuit 392 is fixed to the control board in a fixed manner as a solder.

If the integrated circuit (IC) microcircuit 392 is a microprocessor that performs the main action taking into account the actions of controlling the cooking system, the microprocessor can save data on the operation of the heater 306, as well as various data for controlling all the actions of the cooking system. For example, the microprocessor may further include changing a display state of the display unit 308 or a cooking method related to a new food product not included in the menu of the existing cooking system.

The fifth embodiment may further include the following advanced example.

In the fifth embodiment, when the heating source of the cooking system, such as the heater, is replaced, the integrated circuit (IC) chip is further improved. However, only an integrated circuit (IC) can be improved without replacing a heating source, such as a heater. For this reason, only the control method of the additional single component, such as a heater, can be improved in a similar design in the form of physical components, such as a heater. For example, the drawings or characteristics displayed on the display unit can be improved to show that a similar function has been implemented, the menu guide for cooking methods related to a new food product not included in the existing cooking system can be improved.

Although the control board 309 is located on the rear surface of the control panel 305 in this embodiment, the present disclosure is not limited thereto, and the control board 309 may be located above the cavity, that is, in the position where the electronic components are located. In addition, in case the component is easily detachable by the user, a predetermined tire can be additionally taken into account on the outer surface of the control panel in order to easily separate the integrated (IC) chip.

Also, although the microprocessor of the cooking system is completely replaceable in this embodiment, when the heater is replaced, the present disclosure is not limited to this. Therefore, heater control data and heater operation data can be individually stored in an optional integrated circuit (IC) chip. In such a cooking system, the corresponding heater specification data is stored in a corresponding integrated (IC) chip for transmitting data to a microprocessor controlling the cooking system. In the (this one) case, the costs of replacing the heater are reduced, since only the corresponding memory is replaced without completely replacing the expensive microprocessor.

<Sixth Embodiment>

The design and operation of the sixth embodiment are identical to those of the fifth embodiment, except for the data that must be provided together when the heater 306 is replaced, to control the heater 306, are transmitted through the network. Therefore, parts without a specific description will quote the description of the fifth embodiment, and a detailed description of this will be omitted.

15 is a block diagram of a cooking system in accordance with a sixth embodiment.

Referring to FIG. 15, the oven 301 includes a cooking apparatus control unit 321, a display unit 308, a manipulation unit 307, an integrated (IC) chip 392, and a functional unit 322. The cooking apparatus control unit 321 controls the entire oven system cabinet 301. The display unit 308 displays various data, such as the status data of the cooking device control unit 321. Manipulation unit 307 is used to manipulate the oven by the user. An integrated (IC) chip stores the various data necessary for the operation of the oven. The function block includes each of the components for the functioning of the oven. The communication module 325, connected to other devices, is additionally placed in the oven 301. The communication module 325 is connected to a server 324 located outside the communication module 325, via a network 323, for transmitting / receiving various data necessary for the operation of the oven.

An integrated (IC) chip stores the data necessary for the operation of the oven. Although the integrated (IC) chip is separated from the cooking device control unit 321 in this embodiment, the integrated (IC) chip can be integrated into the cooking device control unit 321.

A method of using a cooking system will be described in detail with reference to a flowchart of FIG. 16.

Referring to FIG. 16, in a method of using a cooking system, a user replaces a heater and then manipulates the oven to select a component replacement mode in step S31. In operation S32, if the user selects a component replacement mode, the cooking device control unit 321 asks the user which component is being replaced, and picks up data from the user of the corresponding component to be replaced. In operation S33, the data of the corresponding component to be replaced is transmitted to the server. In operation S34, the server receiving the exact data of the component to be replaced receives the specification data and additional data of the component, then transfers the data to the oven.

The data received by the oven includes a specific embodiment, as well as various data, such as the operational information ability of the oven using the replaced component, the method of using the replaced component, and the control program of the replaced component.

Next, in operation S35, data received from the server is stored in the integrated circuit (IC) of the oven 392 and is used as a new control method for controlling the oven.

In another case of this embodiment, the heating element of the cooking device is replaced, and then the data controlling the heating element can be transmitted to the cooking devices by the server or by means of a replacement integrated circuit (IC). Alternatively, data may be transmitted by connecting a storage medium such as a Universal Serial Bus memory (USB).

In addition to the above embodiments, various embodiments may be provided within the framework of this disclosure. In particular, components included in any one embodiment may be combined with components included in another embodiment in order to present a new embodiment. In addition to changes and improvements in components and / or relative locations, alternative uses will also be apparent to those skilled in the art.

Industrial applicability

According to the present disclosure, much more data can be obtained through a cooking information book and to effectively use a cooking method using a cooking apparatus even if the user is not aware of the data provided by the cooking information book. A person who is not aware of the provision for food product materials will easily provide food product materials using image data before cooking. The user can obtain the latest data related to the food product in real time, and much more data can be provided by changing the applicability of the book with the cooking information to improve customer satisfaction of the book. Optimum data may be transmitted for preparing the food product in a state desired by the user, and the cooking apparatus may operate in an optimal condition, even if the cooking apparatus is outdated. The user can properly prepare the food product in the direction desired by the user. The components of the cooking system can be easily replaced according to the preference of the user, and the data of the new cooking system can always be obtained to improve the convenience of the user.

Claims (11)

1. A cooking system comprising:
radio frequency tag;
a cooking device equipped with a radio frequency reader for receiving food related data from a radio frequency tag, the cooking device comprising at least a heating element; and
a server receiving at least food related data from the cooking device, wherein the server transmits cooking cooking information for the cooking suitable for the cooking device using the food related data,
wherein the cooking apparatus operates by using cooking data for cooking, and a radio frequency tag is integrated in the cookbook, and
The cookbook contains:
first sheet carrier;
part of the appearance of food on the surface of the first leaf carrier;
a radio frequency tag on the bottom surface of the location corresponding to a portion of the appearance of the food; and
a conductor facing the bottom surface of the RF tag, wherein the conductor shields the high frequency from the RF tag. 2. The cooking system according to claim 1, wherein the cooking data is changed by the user. 3. The cooking system of claim 1, wherein the cooking data includes image data for displaying a cooking process on a cooking device. 4. The cooking system according to claim 1, in which the data related to food, contain data on the specifications of the device for cooking. 5. The cooking system of claim 1, wherein the cooking data is transmitted from the cooking device to the server in real time. 6. The cooking system according to claim 1, in which the cooking device further comprises a recording unit recording a working state of the cooking device,
moreover, the registered data recorded by means of the recording unit is transmitted to the server, and the server transmits data on optimal cooking, referring to the recorded data in real time. 7. The cooking system according to claim 1, wherein the cooking device comprises a detachable heater. 8. The cooking system according to claim 7, in which, when the heater is replaced, control data controlling the replaced heater is transmitted from the server to the cooking device. 9. The cooking system according to claim 7, in which, when the heater is replaced, control data controlling the replaced heater is applied to the cooking apparatus by replacing a memory recording heater control data. 10. A cooking system comprising:
radio frequency tag;
a cooking device equipped with a radio frequency reader for receiving food related data from a radio frequency tag, the cooking device comprising at least a heating element; and
a server receiving at least food related data from the cooking device, wherein the server transmits cooking cooking information for the cooking suitable for the cooking device using the food related data,
wherein the cooking apparatus operates by using cooking data for cooking, and a radio frequency tag is integrated in the cookbook, and
however, the cookbook is a sheet carrier with many sheets, a cookbook containing:
part of the appearance of food on the surface of the leaf carrier, and part of the appearance of food includes the appearance of food;
a radiofrequency tag on a sheet carrier of a location corresponding to a portion of the appearance of the food, the radiofrequency tag recording food data related to the appearance of the food of the portion of the appearance of the food; and
a conductor that shields the high frequency of the RF tag in the opposite direction of part of the appearance of the food. 11. A book with information about cooking, containing:
first sheet carrier;
part of the appearance of food on the surface of the first leaf carrier;
a radio frequency tag on the bottom surface of the location corresponding to a portion of the appearance of the food; and
a conductor facing the bottom surface of the RF tag, the conductor preventing high-frequency communication with the RF tag.

Images