WO2010147366A2 - Cooker and control method thereof - Google Patents

Abstract

The present invention relates to a cooker and to a control method thereof. The present invention compares the value of RGB color of foodstuff read from the image of foodstuff scanned by an image sensor with the value of preset reference RGB color, to thereby enable a user to select a cooking level of the foodstuff. Consequently, the present invention has advantages in that the user recognizes the cooking state of the foodstuff being cooked in a cooking chamber in a more accurate manner and controls the cooking level in accordance with the color of the foodstuff being cooked.

Description

Cooking apparatus and control method

The present invention relates to a cooking appliance, and more particularly, to a cooking appliance for scanning and displaying an image of a food and a control method thereof.

A cooking appliance is a household appliance that cooks food using electricity or gas. Such a cooking apparatus is provided with a heating source for heating food inside the cooking chamber. On the other hand, the cooking appliance is provided with a temperature sensor or humidity sensor for sensing the temperature or humidity of the cooking chamber. And the cooking of the food in the cooking chamber is smoothly controlled by controlling the operation of the heating source according to the temperature and humidity of the cooking chamber detected by the temperature sensor or the humidity sensor.

SUMMARY OF THE INVENTION An object of the present invention is to provide a cooking apparatus capable of more accurately detecting an internal state of a cooking chamber and a control method thereof.

Another object of the present invention is to provide a cooking apparatus and a control method thereof, by which a user can more easily recognize an internal state of the cooking chamber.

Another object of the present invention is to provide a cooking apparatus capable of controlling the cooking of food according to the color change of the food cooked inside the cooking chamber and a control method thereof.

According to one or more exemplary embodiments of the present invention, a cooking device includes a main body including a cooking chamber in which food is cooked; A heating source for providing heat for heating the food in the cooking chamber; An image sensor scanning a food inside the cooking chamber; A display unit which displays an image of the food scanned by the image sensor and notifies when the RGB color value of the food read out from the image of the food is heated by the heating source to reach a preset reference RGB color value; It includes.

In another embodiment, a method of controlling a cooking appliance includes: scanning, by an image sensor, an image of a food; Providing a heat by a heating source for heating the food; Reading, by the controller, an RGB color value of the food which is heated and changed by the heating source from an image of the food scanned by the image sensor; Comparing, by the controller, an RGB color value of the read-out food with a preset reference RGB color value; And notifying, by the display unit, when the RGB color value of the food read by the controller reaches the reference RGB color value. It includes.

In another embodiment, a method of controlling a cooking appliance includes: an image scanning step of scanning, by an image sensor, an image of a food; An initial RGB color value reading step of the control unit reading an initial RGB color value of the food from the image of the food scanned by the image sensor; An initial RGB color value comparing step of comparing, by the controller, an initial RGB color value of the read-out food with a preset initial reference RGB color value; A heating start step of providing a heat by a heating source for heating the food; A step of reading, by the control unit, a RGB color value reading of the RGB color value of the food which is heated and changed by the heating source from the image of the food scanned by the image sensor; A change RGB color value comparing step of comparing, by the control unit, the RGB color value of the read-out food with a preset reference RGB color value; An alarm step of notifying, when the RGB color value of the food read by the controller reaches the reference RGB color value, a display unit; And a heating end step in which the heating source is stopped when the RGB color value of the food read by the controller reaches the reference RGB color value. It includes.

According to the cooking appliance and the control method according to the present invention as described above, the following effects can be expected.

First, in the present invention, the image of the food scanned by the image sensor is displayed to the outside. Therefore, the user can recognize the state of the food more accurately.

In addition, according to the present invention, the RGB color value of the food is notified to the user depending on whether or not the preset reference RGB color value has been reached. Therefore, the user can select the cooking degree of the food according to the preference.

1 is a perspective view showing an embodiment of a cooking appliance according to the present invention.

Figure 2 is a schematic view showing an embodiment of the present invention.

Figure 3 is a view showing the color level in BSi SHADE GAUGE used in the embodiment of the present invention.

Figure 4 is a control flow diagram showing an embodiment of a cooking apparatus control method according to the present invention.

Hereinafter, a configuration of an embodiment of a cooking appliance according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view showing an embodiment of a cooking appliance according to the present invention, Figure 2 is a schematic view showing an embodiment of the present invention, Figure 3 is a color in BSi SHADE GAUGE used in the embodiment of the present invention The figure shows the level.

1 and 2, the cooking chamber 11 is provided inside the main body 10 of the cooking appliance. The cooking chamber 11 is a place where food is cooked.

A sensing opening 13 is formed at one side of the upper surface of the cooking chamber 11. Then, the sensing opening 13 is provided with a shielding glass 14. The position of the sensing opening 13 is not limited to the upper surface of the cooking chamber 11. For example, the sensing opening 13 may be formed on any one surface or the rear surface of both sides of the cooking chamber 11. In addition, an illumination opening 15 is formed at one side of the upper surface of the cooking chamber 11.

In addition, an illumination opening 15 is formed at one side of the upper surface of the cooking chamber 11. Shielding glass 16 is also installed in the lighting opening 15. In the present embodiment, the lighting opening 15 is formed on one side of the upper surface of the cooking chamber 11 adjacent to the sensing opening 13, but the position of the lighting opening 15 is not limited thereto.

In addition, an input unit 17 and a display unit 19 are provided on an upper portion of the front surface of the main body 10 corresponding to the upper side of the cooking chamber 11. The input unit 17 receives an operation signal for the operation of the cooking appliance. The display unit 19 serves to display the internal state of the cooking chamber 11 sensed by the image sensor 27 to be described later to the outside. In the present embodiment, the input unit 17 and the display unit 19 are provided above the front surface of the main body 10, but are not necessarily limited thereto. For example, the input unit 17 and the display unit 19 may be provided on the front left and right sides of the main body 10.

Meanwhile, the cooking chamber 11 is selectively opened and closed by the door 20. The front end of the door 20 is rotated forward and backward of the main body 10 about its vertical axis. The door 20 is provided with a see-through window 21. The viewing window 21 is for the user to directly identify the internal state of the cooking chamber 11 with the naked eye. For example, the viewing portion 21 may be formed by forming a central portion of the door 20 into a transparent or translucent material. In addition, the front of the front of the door 20, the door handle 23 is held by the user to open and close the door 20 is provided.

The heating source 25 is installed inside the main body 10. The heating source 25 serves to heat the food inside the cooking chamber 11. For example, as the heating source 25, a high frequency heating source for irradiating microwaves into the cooking chamber 11 or a radiant heating source or convection for supplying radiant heat or convection heat into the cooking chamber 11. Any one or more of the heating sources may be used.

In addition, the image sensor 27 is installed inside the main body 10. The image sensor 27 scans the food housed inside the cooking chamber 11, more specifically, inside the cooking chamber 11. In the present embodiment, the image sensor 27 is above the cooking chamber 11, more specifically, the main body 10 corresponding to the upper side of the sensing opening 13 in which the shielding glass 14 is installed. It is installed at the top of the.

In addition, the lamp 29 is installed inside the main body 10. The lamp 29 serves to illuminate the inside of the cooking chamber 11. The lamp 29 is located above the lighting opening 15.

The cooling fan 31 is installed inside the main body 10 adjacent to the image sensor 27. The cooling fan 31 generates a flow of air for cooling the image sensor 27. In this embodiment, the cooling fan 31 is provided separately for cooling the image sensor 27, but the cooling of the image sensor 27 is a cooling fan (not shown) for cooling the heating source 25. It may be made by).

The controller 33 controls the operations of the heating source 25, the image sensor 27, and the display unit 19. More specifically, the controller 33 controls the heating source 25 to operate according to the operation signal input by the input unit 17. The controller 33 controls the scan of the food by the image sensor 27 and the display of an image of the food scanned by the image sensor 27 by the display unit 19. At this time, the control unit 33, the operation of the image sensor 27 is started before the operation of the heating source 25 is started, the image sensor 27 scans the food in real time, the heating source When the operation of 25 ends, the operation of the image sensor 27 is terminated. In addition, the controller 33 controls the display unit 19 to operate when the image sensor 27 operates. Accordingly, the operation of the display unit 19 will be started at the same time as the start of the operation of the image sensor 27 and will be finished at the same time as the end of the operation of the image sensor 27. The control unit 33 controls the operation of the heating source 25 by determining the cooking degree of the food and whether the cooking is completed in the image of the food scanned by the image sensor 27.

In the present embodiment, the control unit 33 reads the RGB color value of the food from the image of the food scanned by the image sensor 27, the RGB color value of the read out food and the predetermined reference RGB color value. The cooking state of the food is judged according to whether or not it reaches. When the RGB color value of the food reaches the reference RGB color value, the control unit 33 controls the operations of the heating source 25 and the display unit 19.

More specifically, first, the control unit 33, from the image of the food scanned by the image sensor 27 before the operation of the heating source 25, the RGB color value of the food, that is, the initial RGB color value of the food Compared with the initial reference RGB color value of the preset RGB color value. The controller 33 determines whether the initial RGB color value of the food is the same as the initial reference RGB color value. Of course, if the user inputs an operation signal for selecting a kind of food set through the input unit 17 without directly comparing the initial RGB color value and the initial reference RGB color value, the initial RGB color value is the initial reference. It may be determined that it is the same as the RGB color value.

Next, if it is determined that the initial RGB color value of the food is the same as the initial reference RGB color value, the controller 33 may scan the food scanned by the image sensor 27 after the operation of the heating source 25. Read RGB color values of the food from the image. The controller 33 controls the display unit 19 to operate when the RGB color value of the read-out food reaches the preset first reference RGB color value. For example, the controller 33 may control the image of the food to be displayed on the display 19 or may be controlled to be output as a separate visual and / or audio signal. In addition, the control unit 33, after the RGB color value of the food reaches the first reference RGB color value, if the RGB color value of the food reaches a predetermined second reference RGB color value, to inform this The display unit 19 is controlled to operate. In addition, the controller 33 controls the operation of the heating source 25 to stop when the RGB color value of the food reaches the second reference RGB color value.

The initial reference RGB color value and the first and second reference RGB color values are set to different values depending on the type of food. The first reference RGB color value may be set as an RGB color value of the food in an optimal state for ingestion of the user, and the second reference RGB color value may be set as an RGB color value of the food which is ingestible by the user. . For example, in the case of bread, the initial reference RGB color value is set to an RGB color value representing a white series, the first reference RGB color value is set to an RGB color value representing a brown series, and the second reference The RGB color value may be set to an RGB color value representing the black series. In the case of bread, when heated by the heating source 25, the breadth is changed from the initial reference RGB color value to the first reference RGB color value. The RGB color value of the food is changed to the second reference RGB color value by the continuous operation of the heating source 25.

More specifically, the initial reference RGB color value may be set to an R value of 40 or more, a G value of 150 or more, and a B value of more than. The initial reference RGB color value may be set to a RGB color value in a predetermined range rather than a specific RGB color value. The first reference RGB color value may be set to a value of R value of 10 or more and 40 or less, G value of 50 or more and 150 or less, and B value of 90 or more and 200 or less. Preferably, the first reference RGB color value may be set to a value of R value of 11 or more and 32 or less, G value of 54 or more and 149 or less, and B value of 97 or more and 190 or less. In addition, the second reference RGB color value may be set to a value of R value of 10 or less, G value of 30 or less, and B value of 70 or less. Preferably, the second reference RGB color value may be set to an R value of 5 or less, a G value of 26 or less, and a B value of 65 or less. Of course, the initial reference RGB color value and the first and second reference RGB color values may be set to RGB values in a predetermined range, respectively.

Meanwhile, the first and second reference RGB color values may be displayed as color levels of BSi SHADE GAUGE. Referring to FIG. 3, BSi SHADE GAUGE classifies colors into eight color levels of 4, 6, 8, 10, 12, 14, 16, and 18. FIG. The first reference RGB color value may correspond to any one of color levels 8 or more and 12 or less color levels of BSi SHADE GAUGE, and the second reference RGB color value is any one of color levels 14 or more of BSi SHADE GAUGE. It can correspond to the color level. In other words, if the color of the image of the food is changed to a color corresponding to any one of the color levels of 8 to 12 of the BSi SHADE GAUGE, the display unit 19 is turned on. Control it to notify it. If the color of the image of the food is changed to a color corresponding to any one of the color levels of BSi SHADE GAUGE 14 or more, the control unit 33 controls the display unit 19 to notify it. The heating source 25 is controlled to stop.

The control unit 33 also controls the operation of the lamp 29 and the cooling fan 31. In this embodiment, the control section 33 starts the operation of the lamp 29 and the cooling fan 31 before the operation of the image sensor 27 is started or at the same time as the start of the operation. Control to end at the same time as the end of the operation of (27) or after the end of the operation.

The first and second reference RGB color values and the like are stored in the data storage 35. In this case, the first and second reference RGB color values are stored in the data storage unit 35 according to the type of food.

Hereinafter, the operation of the first embodiment of the cooking appliance according to the present invention will be described in more detail.

First, the user rotates the door 20 in a state in which food is stored in the cooking chamber 11 to shield the cooking chamber 11. When the user manipulates the input unit 17 to input an operation signal for cooking food, the controller 33 controls the heating source 25 to operate. Therefore, the cooking of the food in the cooking chamber 11 is performed.

Meanwhile, the controller 33 allows the operation of the image sensor 27 and the lamp 29 to be started before the operation of the heating source 25 is started. Accordingly, the inside of the cooking chamber 11 is scanned in real time by the image sensor 27, and the image of the food scanned by the image sensor 27 is displayed to the outside through the display unit 19. In addition, the controller 33 controls the operation of the cooling fan 31 to start the cooling of the image sensor 27.

At this time, the controller 33 reads the RGB color value of the food from the image of the food scanned by the image sensor 27 before and after the operation of the heating source 25. When the initial RGB color value of the read-out food is equal to the preset initial reference RGB color value, the controller 33 sets the RGB color value of the read-out food to the preset first and second reference RGB colors. Compare with the value.

When the RGB color value of the food reaches the first reference RGB color value, the control unit 33 controls the display unit 19 to inform it. In addition, the control unit 33, when the RGB color value of the food reaches the second reference RGB color value, to control the display unit 19 to inform it, cooking inside the cooking chamber 11 The heating source 25 is stopped to end cooking of water.

Accordingly, the user may finish cooking of the food in a state where the RGB color value of the food reaches the first reference RGB color value, that is, a state in which intake is most suitable. In addition, after the RGB color value of the food reaches the second reference RGB color value, the heating source 25 is stopped so that the food can no longer be cooked.

Hereinafter, with reference to the accompanying drawings an embodiment of a cooking apparatus control method according to the present invention will be described in more detail.

4 is a control flowchart showing an embodiment of a cooking apparatus control method according to the present invention.

Referring to FIG. 4, first, the image sensor 27 scans the food inside the cooking chamber 11 (S11). The controller 33 cooks from the image of the food scanned by the image sensor 27. The initial RGB color value of the water is read (S13). The controller 33 also compares the initial RGB color value of the food with a predetermined initial reference RGB color value.

Next, when it is determined that the initial RGB color value of the food is the same as the initial reference RGB color value in the fifteenth step, the heating source 25 is operated. (S15) Therefore, the inside of the cooking chamber 11 Cooking takes place.

The control unit 33 reads the RGB color value of the food from the image of the food. (S19) The control unit 33 further includes a preset value of the RGB color value of the food read out in the 19th step. It is determined whether the 1 reference RGB color value has been reached (S21).

If it is determined in step 21 that the RGB color value of the food reaches the first reference RGB color value, the display unit 19 is operated. (S23) In step 21, the display unit 19 The display may display an image of a food or may display a visual or audio signal that the RGB color value of the food has reached the first reference RGB color value.

In addition, the control unit 33 reads the RGB color value of the food, and compares the RGB color value of the food with the preset second reference RGB color value (S25) (S27). When the RGB color value of the food item is determined to reach the second reference RGB color value, the display unit 19 is operated and the heating source 25 is stopped (S29) (S31).

On the other hand, if it is determined in step 15 that the initial RGB color value of the food is not the same as the initial reference RGB color value, the heating source 25 is operated. (S33) And the display unit 19 is operated. The image sensor 27 displays an image of the food scanned (S35).

In addition, the controller 33 determines whether the cooking time set by the user or the cooking method selected by the user or the cooking method has elapsed (S37). If so, the heating source 25 is stopped. (S39)

Within the scope of the basic technical idea of the present invention, many modifications are possible to those skilled in the art, and the scope of the present invention should be interpreted based on the appended claims. will be.

In the above-described embodiment, the controller is described as reading the initial RGB color value of the food from the image of the food scanned by the image sensor before the heating source is operated, but is not necessarily limited thereto. For example, the controller may perform the cooking process as described above according to the type of cooking or the cooking method input by the user to the input unit, that is, comparing the RGB color values of the foods with the first and second reference RGB color values. Cooking may be performed according to.

Hereinafter, with reference to the accompanying drawings an embodiment of a cooking apparatus control method according to the present invention will be described in more detail.

4 is a control flowchart showing an embodiment of a cooking apparatus control method according to the present invention.

Referring to FIG. 4, first, the image sensor 27 scans the food inside the cooking chamber 11 (S11). The controller 33 cooks from the image of the food scanned by the image sensor 27. The initial RGB color value of the water is read (S13). The controller 33 also compares the initial RGB color value of the food with a predetermined initial reference RGB color value.

Next, when it is determined that the initial RGB color value of the food is the same as the initial reference RGB color value in the fifteenth step, the heating source 25 is operated. (S15) Therefore, the inside of the cooking chamber 11 Cooking takes place.

The control unit 33 reads the RGB color value of the food from the image of the food. (S19) The control unit 33 further includes a preset value of the RGB color value of the food read out in the 19th step. It is determined whether the 1 reference RGB color value has been reached (S21).

If it is determined in step 21 that the RGB color value of the food reaches the first reference RGB color value, the display unit 19 is operated. (S23) In step 21, the display unit 19 The display may display an image of a food or may display a visual or audio signal that the RGB color value of the food has reached the first reference RGB color value.

In addition, the control unit 33 reads the RGB color value of the food, and compares the RGB color value of the food with the preset second reference RGB color value (S25) (S27). When the RGB color value of the food item is determined to reach the second reference RGB color value, the display unit 19 is operated and the heating source 25 is stopped (S29) (S31).

On the other hand, if it is determined in step 15 that the initial RGB color value of the food is not the same as the initial reference RGB color value, the heating source 25 is operated. (S33) And the display unit 19 is operated. The image sensor 27 displays an image of the food scanned (S35).

In addition, the controller 33 determines whether the cooking time set by the user or the cooking method selected by the user or the cooking method has elapsed (S37). If so, the heating source 25 is stopped. (S39)

Within the scope of the basic technical idea of the present invention, many modifications are possible to those skilled in the art, and the scope of the present invention should be interpreted based on the appended claims. will be.

In the above-described embodiment, the controller is described as reading the initial RGB color value of the food from the image of the food scanned by the image sensor before the heating source is operated, but is not necessarily limited thereto. For example, the controller may perform the cooking process as described above according to the type of cooking or the cooking method input by the user to the input unit, that is, comparing the RGB color values of the foods with the first and second reference RGB color values. Cooking may be performed according to.

Claims (18)

A main body provided with a cooking chamber in which food is cooked; A heating source for providing heat for heating the food in the cooking chamber; An image sensor scanning a food inside the cooking chamber; A display unit which displays an image of the food scanned by the image sensor and notifies when the RGB color value of the food read out from the image of the food is heated by the heating source to reach a preset reference RGB color value; Cooking appliance comprising a. The method of claim 1, The reference RGB color value is A first reference RGB color value in which an initial RGB color value of said food before operation of said heating source is set to an RGB color value of said food changed by operation of said heating source; And A second reference RGB color value set to an RGB color value of the food item changed by the operation of the heating source after reaching the first reference RGB color value; Cooking apparatus comprising a. The method of claim 1, When the initial RGB color value of the food before operation of the heating source is an RGB color value representing a white series, the reference RGB color value is a first reference RGB color value representing a brown series and a second reference RGB color representing a black series. A cooker that contains a value. The method of claim 3, wherein The display unit may change the RGB color value of the food from the reference RGB color value to reach the first reference RGB color value, or the RGB color value of the food material from the first reference RGB color value to change the second reference. A cooking appliance that displays an RGB color value when it is reached. The method of claim 3, wherein And the heating source is stopped when the RGB color value of the food reaches the second reference RGB color value. The method of claim 1, If the RGB color value of the food reaches the reference RGB color value, the display unit displays an image of the food scanned by the image sensor or notifies that the RGB color value of the food has reached the reference RGB color value. The cooker outputs a signal. The method of claim 1, And the display unit notifies when the RGB color value of the food reaches the reference RGB color value only when the initial RGB color value of the food is an RGB color value representing a white series. Scanning, by the image sensor, an image of the food; Providing a heat by a heating source for heating the food; Reading, by the controller, an RGB color value of the food which is heated and changed by the heating source from an image of the food scanned by the image sensor; Comparing, by the controller, an RGB color value of the read-out food with a preset reference RGB color value; And Displaying, by the display unit, if the RGB color value of the food read by the controller reaches the reference RGB color value; Cooking apparatus control method comprising a. The method of claim 8, The controller compares a first reference RGB color value set to an RGB color value of the food changed by the operation of the heating source with an RGB color value of the read food, and reaches the first reference RGB color value. And a second reference RGB color value set later to an RGB color value of the food changed by the operation of the heating source and an RGB color value of the read food. The method of claim 8, The control unit reads the RGB color value of the food and compares it with the reference RGB color value only when the initial RGB color value of the food is an RGB color value representing a white series before operation of the heating source. . The method of claim 8, If the initial RGB color value is an RGB color value representing a white series, the control unit may include the first reference RGB color value representing a brown series and a second reference RGB color representing a black series if the readout RGB color value of the food is read. Cooker control method to compare the value. The method of claim 11, The display unit may change the RGB color value of the food from the reference RGB color value to the first reference RGB color value, or the RGB color value of the food from the first reference RGB color value to the second reference RGB color value. Cooking method control method for displaying this, if changed. The method of claim 8, When the RGB color value of the food reaches the reference RGB color value, the display unit displays an image of the food scanned by the image sensor or indicates that the RGB color value of the food has reached the reference color value. Cooking apparatus control method for outputting a signal. An image scanning step of scanning, by the image sensor, an image of the food; An initial RGB color value reading step of the control unit reading an initial RGB color value of the food from the image of the food scanned by the image sensor; An initial RGB color value comparison step of comparing, by the controller, an initial RGB color value of the read-out food with a preset initial reference RGB color value; A heating start step of providing a heat by a heating source for heating the food; A step of reading, by the control unit, a RGB color value reading of the RGB color value of the food which is heated and changed by the heating source from the image of the food scanned by the image sensor; A change RGB color value comparing step of comparing, by the controller, an RGB color value of the read-out food with a preset reference RGB color value; An alarm step of notifying, when the RGB color value of the food read by the controller reaches the reference RGB color value, a display unit; And A heating termination step in which the heating source is stopped when the RGB color value of the food read by the controller reaches the reference RGB color value; Cooking apparatus control method comprising a. The method of claim 14, The changing RGB color value comparing step, the alarming step and the heating end step are performed when the initial RGB color value of the food is in the same range as the initial reference RGB color value in the initial RGB color value comparing step. . The method of claim 15, And the initial reference RGB color value is set to an RGB color value representing a white series. The method of claim 14, The reading of the changed RGB color value, comparing the changed RGB color value and alarming step A first change RGB color value reading step of the control unit reading a first RGB color value of the food which is heated and changed by the heating source; A first change RGB color value comparing step of comparing, by the controller, a first RGB color value of the read-out food with a first reference RGB color value set as a brown color RGB color value; A first alarm step of notifying, by the display unit, when the first RGB color value of the food read by the controller reaches the first reference RGB color value; A change RGB color value reading step of the control unit reading a second RGB color value of the food which is heated and changed by the heating source after reaching the first reference RGB color value; A change RGB color value comparing step of comparing, by the controller, a second RGB color value of the read-out food with a second reference RGB color value set as a black color RGB color value; And A second alarm step of notifying, when the second RGB color value of the food read by the controller reaches the second reference RGB color value, the display unit; Cooking apparatus control method comprising a. The method of claim 17, And the heating end step is performed when the second RGB color value of the food read by the controller reaches the second reference RGB color value.

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