WO2018207629A1

WO2018207629A1 - Cooking device

Info

Publication number: WO2018207629A1
Application number: PCT/JP2018/016895
Authority: WO
Inventors: 野田　桂子; 今井　博久
Original assignee: パナソニックＩｐマネジメント株式会社
Priority date: 2017-05-12
Filing date: 2018-04-26
Publication date: 2018-11-15
Also published as: JPWO2018207629A1; JP7149465B2

Abstract

A cooking device (100) comprises a cooking chamber (301) in which an item (203) to be cooked is accommodated, a cooking unit that cooks the item (203) to be cooked accommodated in the cooking chamber (301), a doneness detection unit (105) that emits wave on the item (203) to be cooked in the cooking chamber (301) and detects the reflection wave thereof, and a detection control unit that controls the doneness detection unit (105). The detection control unit detects at least one from among softness, degree of hardening, and degree of expansion of the item to be cooked on the basis of the detection results of the doneness detection unit (105).

Description

Cooking device

The present disclosure relates to a cooker that detects the quality level by measuring at least one of the softness, swelling, and mass of a measurement object in a non-contact manner.

Conventionally, the surface of the object to be measured is blown toward the surface of the object to be measured, and the surface of the object to be measured is recessed, and the surface of the object to be measured and the load applied to the surface of the object to be measured by the jetted fluid are measured. There is a measuring method to judge the softness of According to this, the softness of soft bodies such as jelly, konjac, agar, tofu, meat, fish, and sol / gel can be measured without contact (see, for example, Patent Document 1).

JP 2005-164427 A

This disclosure provides a cooking device that measures the quality level of cooking in a short time without damaging the cooking object in the cooking chamber.

The cooker of the present disclosure includes a cooking chamber in which a cooking target is stored, a cooking unit that cooks the cooking target stored in the cooking chamber, and a wave reflected on the cooking target in the cooking chamber. A quality level detection unit and a detection control unit for controlling the performance level detection unit. The detection control unit detects at least one of the softness, the degree of mass, and the degree of swelling of the cooking target based on the detection result of the detection unit of the quality level.

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

FIG. 1 is a block diagram illustrating a configuration of a cooking device in an embodiment of the present disclosure. FIG. 2 is a cross-sectional view of the cooking chamber as viewed from the side, illustrating an example of the attachment position of the quality level detection unit of the cooking device according to the embodiment of the present disclosure. FIG. 3 is a flowchart illustrating a flow of detection of softness or solidity in the detection unit of the quality level of the cooking device in the embodiment of the present disclosure. FIG. 4 is a diagram illustrating an example of a change in reflectivity of a frozen rice as the cooking progresses, which is detected by the detection unit of the quality level of the cooker according to the embodiment of the present disclosure. FIG. 5 is a diagram illustrating an example of a reflectance change according to the progress of cooking of the pudding liquid in the present disclosure. FIG. 6 illustrates an example of a method of detecting the degree of clumping in the vibration unit that vibrates the object to be cooked and the detection unit for the quality level in the cooker according to the first modification of the embodiment of the present disclosure. FIG. FIG. 7 is a flowchart illustrating a flow of detection of the degree of solidification in the vibration and quality level detection unit of the cooker according to the first modification of the embodiment of the present disclosure. FIG. 8 is a perspective view for explaining an example of a distance measurement and a method of detecting a degree of bulge in a detection unit for the quality level of the cooking device according to the second modification of the embodiment of the present disclosure. FIG. 9 is a flowchart showing a flow of detection of the swelling state in the distance measurement unit and the quality level detection unit of the cooking device in the second modification example of the embodiment of the present disclosure. FIG. 10 is a flowchart illustrating a flow of operations of the cooking target position detection unit of the cooking device in the third modification example of the embodiment of the present disclosure. FIG. 11 is a plan view illustrating an example of a detection result of the bottom surface portion in the refrigerator performed by the cooking target position detection unit of the cooking device of the present disclosure. FIG. 12 is a flowchart illustrating an overall operation flow of cooking by the cooking device and detection by the detection unit of the quality level according to the fourth modification example of the embodiment of the present disclosure.

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

For this reason, it is difficult to apply the conventional softness measuring method to the cooking object stored in the cooking chamber of the cooking device. This indication is made based on the knowledge mentioned above.

(Aspects of the present disclosure)
In the first aspect of the present disclosure, a cooking chamber in which a cooking target is stored, a cooking unit that cooks the cooking target stored in the cooking chamber, and a cooking target in the cooking chamber are irradiated with waves, A detection unit for detecting the reflected wave, and a detection control unit for controlling the detection unit for the quality level are provided. And a detection control part detects at least any one among the softness of the cooking object, the condition of a mass, and the condition of swelling based on the detection result of the detection part of a quality level.

This makes it possible to detect at least one of softness, bulging condition, and clumping condition in a non-contact manner in a short time without damaging the cooking object in the cooking cabinet.

According to a second aspect, in the first aspect, the performance level detection unit further includes an irradiation unit that irradiates the cooking target in the cooking chamber with ultrasonic waves, and a reflectance measurement unit that measures the reflectance of the ultrasonic waves. You may have. And a detection control part may detect at least any one among the softness of the cooking object, the state of a lump, and the swelling state based on the change of the reflectance which the reflectance measurement part measured.

This makes it possible to detect at least one of softness, mass, and swelling with a simple configuration in a short time without contact.

The third mode is the first mode or the second mode, wherein the quality level detection unit may include a cooking target vibration unit that vibrates the cooking target in the cooking chamber. The detection control unit vibrates the cooking target with the cooking target vibration unit, irradiates the cooking target with a wave from the detection unit of the quality level, and based on the time taken for the reflectance to converge, the degree of mass of the cooking target May be detected.

This makes it possible to detect in a short time a non-contact manner, such as pudding and tofu, which does not swell but has elasticity.

In the fourth aspect, in any aspect from the first aspect to the third aspect, the quality level detection unit may include a distance measurement unit that measures the distance to the cooking target. And a detection control part may detect the swelling condition of the cooking object by the change of the distance which the distance measurement part measured.

This makes it possible to detect the bulging condition in a short time in a non-contact manner, such as bread fermentation and cakes.

The fifth aspect may include a menu designating unit for designating a cooking menu to be performed by the cooking unit in any of the first to fourth aspects. And according to the menu set by the menu designation | designated part, a detection control part may detect at least any one among softness, a lump condition, and a swelling condition.

This will not damage the cooking object in the cooking chamber, depending on the menu, such as warming frozen rice, etc., the outer shape will not change much, but softness changes, like pudding and tofu, Appropriate detection can be performed in a short time according to the characteristics of the cooking target that is the object of the menu, such as the one that does not swell but has elasticity and the one that swells greatly like a cake or the like.

A sixth aspect is the controller according to any one of the first aspect to the fifth aspect, a cooking time timing unit that counts an elapsed time from the start of cooking by the cooking unit, or a cooking unit. And a cooking process management unit for managing the cooking process. The control unit may start detection by the detection unit for the quality level after the cooking time counting unit has timed the predetermined time or when the cooking process management unit enters the predetermined process managed by the cooking process management unit.

This enables efficient and non-contact detection in a short time when the quality level needs to be detected.

In any aspect from the first aspect to the fifth aspect, a seventh aspect includes a control unit and a temperature detection unit for detecting the temperature of the cooking object or the cooking target. Also good. And a control part may start the detection in the detection part of a quality level after a temperature detection part detects predetermined temperature.

This enables efficient and non-contact detection in a short time when it is necessary to detect the quality level according to the cooking temperature.

8th aspect WHEREIN: In the 6th aspect, the inside of a cooking chamber or the temperature detection part for detecting the temperature of cooking object may be provided. The controller may be configured to start detection by the detection unit for the quality level after the temperature detector detects a predetermined temperature.

9th aspect WHEREIN: The temperature detection part for detecting the temperature of the cooking chamber inside or a cooking object in the 6th aspect may be provided. And a control part may start the detection in the detection part of a quality level after a temperature detection part detects predetermined temperature.

The tenth aspect may further include a control unit in any of the first to fifth aspects. And a control part may determine completion | finish of cooking by a cooking part by the detection result of the detection part of a quality level.

This makes it possible to finish cooking according to the target performance that has been determined in advance.

In any of the sixth to ninth aspects, the control unit may determine the end of cooking by the cooking unit based on the detection result of the quality level detection unit. .

The twelfth aspect may include a cooking target position detection unit that detects the position of the cooking target stored in the cooking chamber in any of the first aspect to the eleventh aspect. And the detection part of a quality level may irradiate a wave with respect to the position detected by the cooking target position detection part.

This makes it possible to detect the cooking object more appropriately and irradiate the part appropriately with the wave to efficiently cook.

Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings as appropriate. However, more detailed explanation than necessary may be omitted. For example, detailed descriptions of already well-known matters and overlapping descriptions for substantially the same configuration may be omitted. This is to prevent the explanation from becoming unnecessarily redundant and to facilitate understanding by those skilled in the art.

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

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

1, a cooking device 100 includes a cooking chamber 301 (see FIG. 2), a magnetron 101 and a heater 102 included in the cooking unit, a quality level detection unit 105, and an operation unit. 113, a display unit 114, and a control unit 111. It is sufficient that at least one of the magnetron 101 and the heater 102 is provided.

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

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

It should be noted that the microcomputer and the peripheral circuit may be in any form as long as they perform control described later. The control part 111 and the detection part 105 may be comprised by the arithmetic processing part and the memory | storage part which memorize | stores a control program. Examples of the arithmetic processing unit include an MPU (Micro Processing Unit) and a CPU (Central Processing Unit). A memory is exemplified as the storage unit. The control program recorded in the storage unit is executed by the arithmetic processing unit.

Further, at least one of the control unit 111 and the detection unit 105 may be configured by hard logic. If configured with hard logic, it is effective in improving the processing speed. Each component may be composed of one semiconductor chip or physically composed of a plurality of semiconductor chips. When configured by a plurality of semiconductor chips, each control described later can be realized by a separate semiconductor chip.

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

In the present embodiment, the quality level detection unit 105 is attached to the upper part of the inner surface of the surface facing the door 202 of the cooking device 100 (that is, the rear surface as viewed from the front), as shown in FIG. Yes. In other words, the quality level detection unit 105 is attached to the inner upper part of the back surface of the cooking chamber 301. The quality level detection unit 105 irradiates the object to be cooked 203 placed at the center of the bottom surface in the cooking chamber 301 with a wave 205 (for example, ultrasonic waves) by the wave irradiation unit 110. Then, the detection unit 105 measures the reflected wave 206 returning from the cooking object 203, and the reflectance (ultrasonic reflection pressure / ultrasonic irradiation pressure) is calculated by the reflectance measurement unit 107.

The operation and action of cooker 100 configured as described above will be described below.

FIG. 3 is a flowchart showing a flow of detection of softness or mass in the quality level detection unit 105 of the cooking device 100 according to the embodiment of the present disclosure. FIG. 4 is a diagram illustrating an example of a change in reflectance of the frozen rice as the cooking progresses, which is detected by the detection unit 105 of the quality level of the cooking device 100. FIG. 5 is a diagram illustrating an example of a reflectance change according to the progress of cooking of the pudding liquid in the present disclosure. Frozen rice (those that become soft by cooking) and pudding liquid (those that harden by cooking) are merely examples, and the cooking target of the present disclosure is not limited to these examples.

The user puts the cooking object 203 into the cooking chamber 301 of the cooking device 100, and the operation unit 113 instructs the start of cooking. Then, the control unit 111 instructs the detection unit 105 of the quality level to detect the initial state. The quality level detection unit 105 causes the wave irradiation unit 110 to irradiate the cooking target 203 with ultrasonic waves, causes the reflectance measurement unit 107 to calculate the reflectance from the cooking target 203, and measures the initial state. (S1).

The control unit 111 controls the cooking unit such as the magnetron 101 to start cooking, and then instructs the detection unit 105 of the quality level to start the detection period. The quality level detection unit 105 determines whether the current detection period is in progress (S2). If it is during the detection period (S2, YES), the detection unit 105 determines whether or not now is a predetermined reflectance measurement timing (for example, a cycle of 2 seconds) (S3).

If it is determined in step S2 that the present time is not in the detection period, the process is terminated (S2, NO).

If it is determined in step S3 that this is the timing of the reflectance measurement (S3, YES), the detection unit 105 irradiates the wave irradiation unit 110 with ultrasonic waves, and the reflectance from the cooking object 203 is calculated. The reflectance measurement unit 107 is measured (S4).

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

Assuming that the cooking object 203 is frozen rice, the cooking object 203 is gradually softened and loosened as the cooking progresses, and irregular reflection increases. For this reason, like the reflectance 220 shown in FIG. 4, the reflectance gradually decreases with the passage of time.

On the other hand, when the cooking object 203 is a pudding liquid, the surface state of the cooking object 203 gradually changes from a liquid to a solid with a film stretched as the cooking proceeds. When the cooking object 203 as a measurement object is a liquid, the ultrasonic wave is attenuated and the reflectance is lowered. When the cooking object 203 is solid, the reflectance is high. Thereby, like the reflectance 225 shown in FIG. 5, the reflectance gradually increases with the passage of time.

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

If it is determined in step S5 that the reflectance is increasing as compared with the initial state, it is determined in step S6 whether or not the reflectance has reached an upward tendency threshold.

If it is determined in step S6 that the reflectance has reached the rising tendency threshold value (S6, YES), it is determined that the degree of clumping has reached a predetermined clumping level (S7), and the quality level is detected. finish.

On the other hand, in step S5, if the reflectance is in a downward trend as compared with the initial state, it is determined in step S8 whether the reflectance has reached a downward tendency threshold.

If it is determined in step S8 that the reflectance has reached the threshold value for the downward trend (S8, YES), it is determined that the softness has reached a predetermined softness level (S9), and the quality level is detected. Exit.

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

In the present embodiment, as shown in FIG. 4, when the reflectivity is in a downward trend as compared with the initial state, the detection control unit 106 for the quality level decreases from the result of measuring the reflectivity a plurality of times. The reflectance 222 at the time of convergence is calculated. Then, the detection control unit 106 has a reflectance 223 that is higher than the reflectance 222 by 20% of the difference between the reflectance 221 in the initial state and the reflectance 222 at the time of downward convergence than the reflectance 222 at the time of downward convergence. And determined as a threshold value.

On the other hand, as shown in FIG. 5, when the reflectance is in an upward trend as compared with the initial state, the detection control unit 106 of the quality level determines the reflectance at the time of rising convergence from the result of measuring the reflectance multiple times. 227 is calculated. Then, the detection control unit 106 has a reflectance 228 that is lower than the reflectance 227 by 20% of the difference between the reflectance 226 in the initial state and the reflectance 227 at the time of rising convergence than the reflectance 227 at the time of rising convergence. And determined as a threshold value.

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

On the other hand, if an instruction to end the detection period is issued from the control unit 111 to the detection unit 105 of the quality level (S2, NO), the detection of the quality level is ended.

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

In the present embodiment, the detection control unit 106 of the quality level calculates the falling convergence time point from the measurement result of the reflectance when the reflectance is in a downward trend compared to the initial state, An example is shown in which the reflectance higher than the reflectance at the falling convergence time is set as a threshold by 20% of the difference between the reflectance at the falling convergence time and the initial state rather than the reflectance. Further, in the present embodiment, the detection control unit 106 calculates the rising convergence time point from the reflectance measurement result when the reflectance is in an upward trend compared to the initial state, and uses the reflectance at the rising convergence time point. However, the reflectivity that is lower than the reflectivity at the rise convergence time by 20% of the difference between the reflectivity at the rise convergence time and the initial state is determined as the threshold value. However, the present disclosure is not limited to these examples. The threshold value may be a specific reflectance or a reflectance that is different from the initial state by a predetermined value.

Also, in the present embodiment, an example is shown in which one target threshold value is provided for each of softness and mass, but a plurality of target threshold values may be provided for each.

Furthermore, in this Embodiment, as shown in FIG. 2, although the wave irradiation part 110 of the detection part 105 showed the example attached to the side inward upper part on the opposite side to the door 202 of the cooking appliance 100, The present disclosure is not limited to this example. The wave irradiation unit 110 of the detection unit 105 may be provided at any position such as the top surface and the side surface of the cooking device 100 as long as it can irradiate the cooking target 203 with waves.

It should be noted that the characteristics of the ultrasonic wave change, such as the higher the temperature and humidity, the faster the ultrasonic wave proceeds. Therefore, in the present embodiment, a detection period is set so that the temperature and humidity conditions in the cabinet are the same, and the initial state is measured before entering the detection period, and the quality level is detected during the detection period. However, the present disclosure is not limited to this example.

For example, as a component, for the cooking with the temperature set, by providing at least one of the thermistor 104 for measuring the internal temperature and the temperature measuring unit and performing the temperature correction of the reflectance, Detection may be performed in all periods in which the cooking object 203 is placed in the cabinet.

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

In this embodiment, the cooking unit is at least one of the magnetron 101 and the heater 102 for cooking by heating, but conversely, the cooking unit may be used for cooling cooking.

As described above, the cooking device 100 includes the cooking unit 203 for cooking the cooking object 203 stored in the cabinet, and the cooking object 203 by irradiating the cooking object 203 with the ultrasonic wave as the wave and reflecting the ultrasonic wave as the wave. And a detection unit 105 that detects the quality of the product. The quality level detection unit 105 includes a quality level detection control unit 106, and the detection control unit 106 determines whether the cooking target 203 is soft and solid according to the detection result of the quality level detection unit 105. Since at least one of them is detected, it is possible to detect at least one of softness and mass in a non-contact manner in a short time without damaging the cooking object in the refrigerator due to excessive air pressure.

In addition, the quality level detection unit 105 is at least one of the softness and the mass of the cooking target 203 due to a change in reflectance when the cooking target 203 in the cooking chamber 301 is irradiated with ultrasonic waves. Is detected. Thereby, it is possible to detect both softness and agglomeration in a short time without contact with a simple configuration without using a large-scale measuring instrument.

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

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

FIG. 6 is a diagram illustrating a method of detecting the degree of clumping in the vibration unit 234 that vibrates the cooking object 231 and the quality level detection unit 105 in the cooking device 100 according to the first modification of the embodiment of the present disclosure. It is a perspective view for demonstrating an example.

As shown in FIG. 6, the cooking object vibration unit 117 includes a cooking tray 232 that is an operation shelf provided in the cooking chamber 301 of the cooking device 100, and vibration units 234 that are provided on both side ends of the cooking tray 232. And.

When the cooking tray 232 on which the cooking object 231 (for example, pudding liquid) is placed is set at a predetermined position in the cooking chamber 301 (for example, the middle level among the upper, middle, and lower levels in the cooking chamber 301). When the vibration instruction is issued from the detection control unit 106 of the quality level, the vibration unit 234 slides in the horizontal direction when the cooking tray 232 is viewed from the front (for example, each time a vibration instruction is issued, slides in order from right to left as viewed from the front. (Reciprocating slide)).

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

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

FIG. 7 is a flowchart showing a flow of vibration detection to the cooking object 231 of the cooking device 100 and the detection of the degree of solidification in the quality level detection unit 105 in the first modification of the embodiment of the present disclosure. .

The user puts a cooking object 203 (for example, a pudding liquid) into the cooking chamber 301 of the cooking device 100 and instructs the operation unit 113 to start cooking. If it does so, the control part 111 will control either the magnetron 101 or the heater 102, and will start cooking. When the control unit 111 wants to detect the degree of mass, the control unit 111 instructs the detection unit 105 of the quality level to start the detection period.

The detection control unit 106 at the quality level determines whether it is now in the detection period (S20). And when now is in a detection period (S20, YES), the detection control part 106 is the timing (for example, immediately after a detection period start, and a 10 second period thereafter) which should now vibrate the cooking object vibration part 117. It is checked whether or not (S21).

If the detection control unit 106 is now at the timing of the vibration operation (S21, YES), the vibration unit 234 causes the cooking tray 232 to vibrate laterally (S22). And the time measurement for seeing reaction of the cooking object 231 with respect to the vibration which the vibration part 234 gave is started (S23).

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

In step S24, for example, in order to irradiate the ultrasonic wave from the wave irradiation unit 110 at regular intervals (for example, every 2 seconds) until the next vibration is given per vibration, the wave irradiation is now performed. It is confirmed whether or not it is time to irradiate ultrasonic waves from the unit 110 (step S24).

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

Then, the detection control unit 106 checks whether or not the difference between the reflectance measured this time and the reflectance measured last time is less than the threshold, that is, whether or not the convergence has occurred (S26). That is, it is confirmed whether or not the disturbance of the reflectivity that the surface of the object to be cooked 231 is swayed and reflected by vibration has converged. Specifically, the detection control unit 106 determines whether or not the difference between the reflectance measured this time and the reflectance measured last time is equal to or greater than a threshold value, and if the difference is equal to or greater than the threshold value (S26, YES), the convergence. It is not determined that it has been performed, and time keeping is continued (S20). If the reflectance measured this time is the initial value, that is, if the reflectance measured last time does not exist (S26, YES), the time measurement is continued as it is (S20).

If it is determined that the reflectance has converged (S26, NO), the time measurement is stopped and the time taken to converge is calculated (S27).

Since the surface of the cooking object 231 is hardened, the shaking is reduced, so that the time required for convergence is also shortened. Subsequent to step S27, it is determined whether or not the time taken for convergence has converged within a threshold time obtained in advance by experiments (S28). If it is determined that the convergence time is within the predetermined value (S28, YES), it is detected that the degree of clumping has reached the clumping level (S29), and the detection by the quality level detection unit 105 is terminated.

If the reflectance at the first irradiation remains the same for the same vibration, and if the reflectance does not converge (S26, YES), the process proceeds to step S20 until the control unit 111 issues an instruction to end the detection period. Returning, the same operation is repeated.

Further, even if the reflectance converges, if it does not converge within the threshold time obtained in advance by experiment (S28, NO), the control unit 111 returns to step S20, assuming that the degree of clumping has not reached the clumping level. The same operation is repeated until an instruction to end the detection period is issued.

Further, if it is determined that it is not time to irradiate the ultrasonic wave from the wave irradiation unit 110 (S24, NO), the process returns to step S20, and the same applies until the control unit 111 issues an instruction to end the detection period. The operation is repeated.

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

In this modification, the threshold value for the convergence time is set to one, but a plurality of threshold values may be provided to detect whether the degree of clumping has reached a plurality of clump levels.

Furthermore, in the present modification, the performance level detection unit 105 is attached to the upper part of the inner surface of the cooking device 100 as viewed from the front, as shown at a position 233 in FIG. It is not limited to. It may be provided at any position such as the top surface or the side surface of the cooking device 100 as long as it can irradiate the object to be cooked with waves.

In this modification, the cooking unit is the magnetron 101 or the heater 102 for cooking by heating, but it may be cooked by cooling.

In the above-described example, the cooking object 231 is vibrated, and the convergence time of the reflectance of the wave is determined using a predetermined time to determine the degree of mass of the cooking object. When the time for the reflectance to converge is equal to or longer than the predetermined time, it is also possible to determine that the cooking object 231 has become soft.

As described above, the cooking device 100 of the present modification includes a cooking unit that cooks the cooking object 231 stored in the cabinet, a wave irradiation unit 110 that irradiates the cooking object 231 with ultrasonic waves, and a super And a reflectance measuring unit 107 that measures a change in the reflectance of the sound wave. And since the detection control part 106 detects at least any one of the softness of the cooking object 231 and the condition of the lump according to the change in the reflectance measured by the reflectance measuring part 107, the air pressure is too strong, etc. For the reason, it is possible to detect at least one of the softness and the degree of solidity in a short time without contact without damaging the cooking object in the cabinet.

In addition, the quality level detection unit 105 includes a vibration unit 234 and a cooking tray 232 for the cooking target 231 that constitute a cooking target vibrating unit that vibrates the cooking target 231 placed in the cooking device 100. Yes. Then, after the cooking object 231 is vibrated by the cooking object vibration unit, the cooking object 231 is irradiated with ultrasonic waves, and the degree of mass of the cooking object is detected based on the time taken for the reflectance to converge. Thereby, although it does not swell like pudding and tofu etc., it is possible to detect in a short time a non-contact manner of a lump of elasticity.

(Second modification)
Next, a second modification will be described. As shown in FIG. 1, the cooker 100 according to the second modified example has a performance level detection unit 105 that includes a performance level detection control unit 106 and a wave irradiation unit 110, and also includes an irradiation unit 110. In the following description, it is assumed that the distance measuring unit 108 that measures the distance from the propagation time until the reflected wave returns and the sound speed is provided.

FIG. 8 is a perspective view for explaining an example of a distance measurement and an example of a method for detecting the degree of swelling in the quality level detection unit 105 of the cooking device 100 according to the second modification of the embodiment of the present disclosure. is there.

FIG. 9 is a flowchart illustrating a flow of detection of the swelling state in the distance measurement unit 108 and the quality level detection unit 105 of the cooking device 100 according to the second modification example of the embodiment of the present disclosure.

The start of cooking is instructed by the operation unit 113 by the user. Then, the control unit 111 controls the heater 102 which is an example of the cooking unit and detects the internal temperature with the thermistor 104, and when the internal temperature reaches a predetermined temperature (for example, about 40 ° C.), The user is informed that it is time to put the cooking object into the cooking chamber 301 with a buzzer or the like.

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

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

After that, the control unit 111 instructs the detection unit 105 at the quality level to start the detection period as the cooking progresses while keeping the internal temperature at 40 ° C.

The detection unit 105 of the quality level determines whether or not it is during the detection period (S41). If it is determined that the current time is the detection period (S41, YES), it is determined whether or not the current time is a predetermined distance measurement timing (for example, a timing of a period of 2 seconds) (S42). If it is determined that the predetermined timing of the distance measurement has been reached (S42, YES), the ultrasonic wave is irradiated from the wave irradiation unit 110, and the distance 246 from the cooking object 241 is measured by the distance measurement unit 108 (S43).

And the detection part 105 determines whether the difference of the measured distance 246 and the distance 245 in an initial state is more than a predetermined threshold value (S44).

As shown in FIG. 8, as a result of the measurement, if the cooking object 241 becomes a cooking object 242 that has been fermented and boiled due to the progress of cooking, the distance from the detection unit 105 to the cooking object 242, and the detection unit 105 The difference from the distance to the cooking object 241 in the initial state is not less than a predetermined threshold (for example, not less than 3 cm) (S44, YES).

If the difference between the distance from the detection unit 105 to the cooking target 242 and the distance from the detection unit 105 to the cooking target 241 in the initial state is equal to or greater than a predetermined threshold, the bulging level has reached the bulging level. Detect (S45), and finish the detection of the quality level.

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

If the end of the detection period is instructed from the control unit 111 to the detection unit 105 of the quality level (S41, NO), the detection of the quality level is ended.

In addition, in this modification, it comprised so that an ultrasonic wave might be irradiated from the wave irradiation part 110, and a distance was measured, However, This indication is not limited to this example. For example, the distance may be measured by irradiating light waves such as infrared rays. In the present embodiment, the distance threshold is set to one, but a plurality of thresholds may be provided to detect whether or not the distance difference has reached a plurality of levels.

Moreover, in this modification, as shown in FIG. 8, the detection unit 105 of the quality level is attached to the inner side upper part on the side opposite to the door of the cooking device 100, but the present disclosure is an example of this. It is not limited to. If it is a position which can irradiate the cooking object 241 with a wave, the detection part 105 may be provided in any position among the top | upper surface, side surface, etc. of the cooking appliance 100.

In addition, the characteristics of the ultrasonic wave change, such as the higher the temperature and humidity, the faster the ultrasonic wave proceeds. Therefore, in this Embodiment, it demonstrated as the constant temperature cooking in which the internal temperature is 40 degreeC. However, when cooking with a large temperature change during cooking, a temperature measurement unit can be provided in the thermistor 104 for measuring the internal temperature and the quality level detection unit 105. And the detection value of the detection part 105 of a quality level is correct | amended with temperature by the temperature which they detect. Thereby, the detection by the detection part 105 of a quality level can be performed in all the periods when the cooking object is put in the warehouse.

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

Further, in the present embodiment, the cooking unit is the heater 102 for cooking by heating, but it may be cooked by cooling.

As described above, the cooking device 100 according to the present modification irradiates the cooking object 231 stored in the cabinet with the heater 102 that cooks the cooking object 231 and the cooking object 231 with ultrasonic waves that are waves, And a quality level detection unit 105 that detects the quality of the cooking object 231 based on the reflection of. The quality level detection unit 105 includes a quality level detection control unit 106, and the quality level detection control unit 106 detects the swelling state of the cooking object 231 based on the detection result of the quality level detection unit 105. . Thereby, the swelling condition can be detected in a non-contact manner in a short time without damaging the cooking object in the cabinet due to the air pressure being too strong.

Also, the quality level detection unit 105 irradiates the cooking object 241 with ultrasonic waves from the upper side 243 of the cooking device 100 and measures the distance to the cooking object 241 by reflection thereof. Then, the degree of swelling of the cooking object 242 is detected based on the change in distance (for example, the difference between the distance 245 from the detection unit 105 to the cooking object 241 and the distance 246 from the detection unit 105 to the cooking object 242). Thereby, although it swells like bread fermentation, a cake, etc., the swelling state can be detected in a short time without contact.

(Third Modification)
Furthermore, in this modification, the wave irradiation unit 110 will be described as being able to sway in the front, back, left, and right so that the bottom surface of the interior is divided into several parts and can irradiate each surface with waves.

This makes it possible to narrow the direction of irradiation. The quality level detection unit 105 also serves as a cooking target position detection unit.

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

FIG. 10 is a flowchart showing a flow of operation of the cooking target position detection unit of the cooking device 100 in the third modification example of the embodiment of the present disclosure. FIG. 11: is a top view which shows an example of the detection result about the bottom face part in a warehouse which the cooking target position detection part of the same cooking device performs. In FIG. 11, the lower side of the figure is the door side.

First, when the cooker 100 is turned on, according to an instruction from the control unit 111, the quality level detection unit 105 that also serves as the cooking target position detection unit is detected from the detection unit 105 when the cooking chamber 100 is empty. The distance to each cell on the bottom surface of the chamber is measured in advance (S50). That is, as shown in FIG. 11, the detection control unit 106 of the quality level detection unit 105 irradiates each of the cells divided into several parts of the interior bottom surface part 250 from the wave irradiation unit 110. Then, the distance measurement unit 108 performs distance measurement.

Next, when the object to be heated is put in the cabinet by the user and the start of cooking is operated by the operation unit 113, the detection control unit 106 of the quality level is Each of the cells divided into 250 is irradiated with ultrasonic waves from the wave irradiation unit 110, and the distance measurement unit 108 performs distance measurement (S51).

Next, the distance of the difference between the distance measured in step S51 and the distance measured in advance in step S50 when the interior is empty is calculated for each cell. If this difference is equal to or greater than a predetermined threshold (eg, 3 cm or more), “1” indicating that the cell is close to the wave irradiation unit 110 for each cell. If the difference is less than the predetermined threshold, it is far from the wave irradiation unit 110. It binarizes as "0" which shows that, and the cell which became "1" is detected as a cooking target position (S52). This is because the fact that the difference from the distance when the interior is empty is greater than or equal to a predetermined threshold value is highly likely that an object to be heated is placed in the cell.

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

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

For example, when the cell range 255 and the cell range 256 shown by hatching in FIG. 11 are “1”, the center of gravity 253 of the cell range 255 and the center of gravity 254 of the cell range 256 are calculated. When the quality level detection unit 105 detects the original quality level, four cells including the center of gravity 253 and the center of gravity 254 are used as target positions when the wave irradiation unit 110 emits ultrasonic waves. At least one of the four cells included is determined as a cell range. For example, when the center of gravity is located between four cells (for example, the center of gravity 254), the four cells adjacent to the center of gravity 254 are determined as the cell range. In addition, when the position of the center of gravity exists, for example, between two cells (for example, the center of gravity 253), 4 cells obtained by adding the upper 2 cells or the lower 2 cells to the 2 cells adjacent to the center of gravity 253, The cell range is determined (S56).

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

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

In this modification, the distance measurement from the quality level detection unit 105 to the cooking target is performed by the user when the operation unit 113 instructs to start cooking, but the door is opened. After that, distance measurement may be performed when it is closed.

Further, in this modification, four cells near the center of gravity are defined as the cell range, but the number of cells may be arbitrary as long as it is within the cell range detected as the cooking target position. Conversely, when the number of cells in the cell range detected as the cooking target position is equal to or greater than a predetermined value, the cell range is determined by excluding a cell located on the outer periphery of the cell range, etc. You may restrict | squeeze to the cell range near a gravity center.

In the present modification, the cooking target position detection unit is configured to be used as the performance level detection unit 105. However, even if the cooking target position is detected by image processing, the camera is separately provided. Good. Moreover, if it is heat cooking from the temperature distribution of the cooking object in cooking detected by the temperature detection part, you may detect a part higher temperature than the periphery as a cooking object position.

As described above, the cooking device 100 according to the present modification includes the quality level detection unit 105 that also serves as the cooking target position detection unit for detecting the cooking target position placed in the cabinet. The quality level detection unit 105 performs wave irradiation on the cooking target position detected in advance by the wave irradiation unit 110. Thereby, aiming at the cooking object, the position of the cooking object can be detected efficiently and in a non-contact manner in a short time.

(Fourth modification)
In this modification, as shown in FIG. 1, the cooking device 100 receives infrared rays emitted from the cooking object and detects the cooking object temperature, and an infrared sensor 103 for detecting the cooking object temperature. It is assumed that the thermistor 104, the magnetron 101 which is a cooking unit, and the heater 102 which is also a cooking unit are provided. The cooking device 100 includes a control unit 111, a quality level detection unit 105, a menu designation unit 112, a cooking process management unit 116 for managing each cooking process, and a cooking time timing unit 115 for measuring cooking time. It is assumed that an operation unit 113 and a display unit 114 for a user to perform an operation are provided. Moreover, the control part 111 shall be provided with the cooking completion determination part 118. FIG.

FIG. 12 is a flowchart illustrating an overall operation flow of cooking by the cooking device 100 and detection by the quality level detection unit 105 according to the fourth modification of the embodiment of the present disclosure.

The user operates the operation unit 113, specifies a menu using the menu specifying unit 112, and instructs the start of cooking (S60).

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

In step S61, when it is determined that the menu is not the detection target for the quality level by the quality level detection unit 105 (S61, NO), the softness, the mass, and the bulge state are detected by the quality level detection unit 105. Without cooking, cooking is performed by the magnetron 101 or the heater 102 (S62).

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

At the end of the final process or the cooking time measuring unit 115, it is determined whether a predetermined time has elapsed since the start of cooking (S63). When it is detected that cooking has ended (S63, YES), the cooking end determination unit 118 determines that cooking has ended and ends cooking (S74).

For example, if the drink is warm, the softness, mass, and swelling of the quality level detection unit 105 are not detected, and the magnetron 101 is used for about one minute from the start of cooking by the cooking time measuring unit 115. When it is determined that the time has elapsed, cooking is finished.

On the other hand, if it is determined in step S61 that the quality level detection unit 105 is a target menu whose performance level should be detected (S61, YES), the detection method in the performance level detection unit 105 is determined ( S64). In other words, in the determination of the detection method in the quality level detection unit 105, it is determined which one of softness, mass, and swelling is to be detected, or a combination of these detections. .

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

Further, the control unit 111 determines in which process the detection period of the detection method in the detection unit 105 of the quality level is determined, and the temperature of the cooking target at which the detection period starts ( S65).

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

In step S67, whether the cooking process and temperature determined in step S65 have been reached (for example, if it is heat cooking, the predetermined cooking process has reached a predetermined temperature or higher), that is, the detection period It is determined whether or not it has become inside.

If it is determined in step S67 that the condition is satisfied (S67, YES), the control unit 111 instructs the detection unit 105 of the quality level to detect any one of softness, mass, or swelling. . Furthermore, in the case of the degree of clumping, the degree of clumping is detected by the reflectance of the reflectance measuring unit 107, the degree of clumping is detected by the cooking object vibration unit 117 and the time measuring unit 109, or by both methods. It is instructed whether to detect the condition.

The quality level detection unit 105 performs detection using the instructed detection method when the detection period is reached (S69). Then, as shown in steps S6 and S8 in FIG. 3, step S28 in FIG. 7, or step S44 in FIG. 9, the detection unit 105 has reached the threshold value, that is, the quality level has reached a certain level. It is determined whether or not (S70).

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

The cooking end determination unit 118 of the control unit 111 confirms with the cooking process management unit 116 whether or not the current cooking process is the final process (S73). If it is determined that the current process is the final process (S73, YES), cooking ends (S74).

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

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

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

In the present embodiment, the threshold displayed on the display unit 114 may be adjusted according to the preference of the user, assuming that the quality level has reached a certain level according to the cooking menu. Good. In a specific period, while the display unit 114 indicates that the performance level has reached a certain level, the user can operate the operation unit 113, for example, move up and down to adjust the threshold value. The adjusted threshold value is used as a threshold value in the quality level detection unit 105 when the same menu is cooked next time.

For example, the menu designated by the menu designating unit 112 is “warm frozen rice” (for example, the menu designated by the menu designating unit 112 is “warm” and the cooking detected by the infrared sensor 103 at the start of cooking) The case where the target temperature is 0 ° C. or lower is also assumed).

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

When the detection unit 105 of the quality level detects that the reflectance reaches the threshold value of “softness”, the control unit 111 displays “reach softness level” on the display unit 114, and the control unit 111 performs cooking. The end determination unit 118 ends cooking.

If the menu designated by the menu designation unit 112 is “pudding”, in step S64, the detection method of the quality level is “coagulation detection by reflectivity” and “cohesion detection by vibration convergence”. It is determined. In step S65, the cooking process in which the detection period of the quality level is started includes the "first half process" for the "detecting the degree of clumping by reflectivity" and the "second half process" for the "detecting the clumping degree by vibration convergence". Is determined. In addition, the temperature at the start of the quality level detection period is determined as “no designation”, and for example, as shown in FIGS. 3, 5, 6, and 7, “cohesion” is detected.

In the “first half step”, the control unit 111 detects when the quality level detection unit 105 detects that the reflectance has reached the threshold value for “detecting the degree of clumping by the reflectance”. “Reach lumps level 1” is displayed. The cooking end determination unit 118 of the control unit 111 continues cooking because the “second half process” still remains, and in the subsequent “second half process”, the detection unit 105 of the quality level detects that the convergence time is “vibration convergence. When it is detected that the threshold value of “coagulation condition detection” has been reached, “reach the mass level 2” is displayed on the display unit 114, and the cooking end determination unit 118 of the control unit 111 ends cooking.

Furthermore, when the menu designated by the menu designation unit 112 is “bread fermentation”, the detection method of the quality level is determined as “detection of bulging” in step S64, and the quality level detection is performed in step S65. The cooking process for starting the period is determined as “fermentation process (a process in which the internal temperature is maintained at 40 ° C., and there is a“ warming process in the internal temperature ”preceding this process)”. And the temperature at which the detection level of the quality level is started is “not specified” (in this embodiment, it is specified by the cooking process, but the temperature may be specified as “internal temperature of 40 ° C. or higher”), For example, as shown in FIGS. 8 and 9, “swelling” is detected.

At the time when the control unit 111 detects that the difference in distance has reached the threshold value of “detection of bulging condition” in the “fermentation process”, the control unit 111 displays “reach bulging level” on the display unit 114. Is displayed, and the cooking end determination unit 118 of the control unit 111 ends cooking.

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

Further, in the present embodiment, in one cooking process, one quality level detection method is determined, but a plurality of detection methods are determined, for example, “softness detection” and “bulging condition detection”. A plurality of quality levels may be detected within the detection period.

As described above, the cooking device 100 of the present modification includes the menu designation unit 112 that designates a cooking menu. Then, according to the menu set by the menu designating unit 112, the quality level detection unit 105 detects at least one of softness, mass, and swelling. As a result, depending on the menu, the outer shape does not change much, but the softness changes, such as pudding or tofu, etc. Appropriate quality detection can be performed in a short time according to the characteristics of the cooking target that is the target of the quality level detection, such as the one that has elasticity but does not swell greatly, such as cake.

Moreover, the cooking device 100 of this modification manages the cooking time timer 115 for measuring the elapsed time from the start of cooking by the magnetron 101 or the heater 102 as a cooking unit, and the cooking process in the cooking unit. At least one of the cooking process management units 116 is provided. And the control part 111 starts the detection in the detection part 105 of a quality level after the cooking time timer part 115 time-measures predetermined time, or when it enters into the predetermined process which the cooking process management part 116 manages. . As a result, it is possible to efficiently and non-contactly detect in a short time only when the quality level needs to be detected.

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

Furthermore, the cooking end determination unit 118 of the control unit 111 of the cooking device 100 of this modification example determines the end of cooking based on the detection result of the quality level detection unit 105. Thereby, it is possible to finish cooking according to the performance of the target decided beforehand.

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

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

100 cooker 101 magnetron (cooking part)
102 Heater (cooking part)
103 Infrared sensor (temperature detector)
104 Thermistor (temperature detector)
DESCRIPTION OF SYMBOLS 105 Detection part 106 Detection control part 107 Reflectivity measurement part 108 Distance measurement part 109 Time measurement part 110 Wave irradiation part 111 Control part 112 Menu designation part 113 Operation part 114 Display part 115 Cooking time measurement part 116 Cooking process management part 117 Cooking object vibration Part 118 Cooking end determination part 202 Door 203,231,241,242 Cooking object 205 Wave 206 Reflected wave 220,221,222,223,225,226,227,228 Reflectivity 232 Cooking pan 233 Position 234 Vibration part 243 Inside Side upper part 245,246 Distance 250 Inside bottom part 251

Point

252, 255, 256, 257

Cell range

253, 254 Center of gravity 301 Cooker

Claims

A cooking chamber in which a cooking object is stored;
A cooking unit for cooking the cooking object stored in the cooking chamber;
Irradiating the cooking object in the cooking chamber with a wave, and detecting a reflected wave of the wave;
A detection control unit for controlling the detection unit of the quality level,
The said detection control part is a cooking appliance which detects at least any of the softness, the mass condition, and the swelling condition of the said cooking object based on the detection result of the detection part of the said quality level.
The quality level detection unit includes an irradiation unit that irradiates the cooking object in the cooking chamber with ultrasonic waves, and a reflectance measurement unit that measures the reflectance of the ultrasonic waves.
The detection control unit detects at least one of the softness, the mass condition, and the bulge condition of the cooking target based on the change in the reflectance measured by the reflectance measurement unit. The cooker according to claim 1.
The detection unit for the quality level has a cooking object vibration part that vibrates the cooking object in the cooking chamber,
The detection control unit vibrates the cooking target by the cooking target vibration unit, irradiates the cooking target with the wave from the detection unit of the quality level, and based on a time taken until the reflected wave converges The cooking device according to claim 1, wherein the mass of the cooking object is detected.
The detection unit for the quality level has a distance measuring unit for measuring the distance to the cooking object,
The said detection control part is a cooking appliance of any one of Claim 1- Claim 3 which detects the swelling condition of the said cooking object by the change of the distance which the said distance measurement part measured.
A menu designating unit for designating a cooking menu performed in the cooking unit;
5. The device according to claim 1, wherein the detection control unit detects at least one of softness, mass, and swelling according to the menu set by the menu specifying unit. The cooker according to item 1.
A control unit;
A cooking time timing unit that measures the elapsed time from the start of cooking by the cooking unit, or a cooking process management unit that manages a cooking process in the cooking unit,
The said control part starts detection in the detection part of the said quality level after the said cooking time timing part time-measures predetermined time, or when it enters into the predetermined process which the said cooking process management part manages. The cooker according to any one of claims 1 to 5.
A control unit;
A temperature detector for detecting the temperature of the cooking object or the cooking object;
The cooker according to any one of claims 1 to 5, wherein the control unit starts detection by the detection unit for the quality level after the temperature detection unit detects a predetermined temperature.
A temperature detection unit for detecting the temperature of the cooking object or the cooking target;
The said control part is a cooking appliance of Claim 6 which starts the detection in the detection part of the said quality level after the said temperature detection part detects predetermined temperature.
A temperature detection unit for detecting the temperature of the cooking object or the cooking target;
The said control part is a cooking appliance of Claim 6 which starts the detection in the detection part of the said quality level after the said temperature detection part detects predetermined temperature.
A control unit;
The said control part is a cooking appliance of any one of Claim 1-5 which determines completion | finish of the cooking by the said cooking part by the detection result of the detection part of the said quality level.
The cooker according to any one of claims 6 to 9, wherein the control unit determines the end of cooking by the cooking unit based on a detection result of the detection unit of the quality level.
A cooking target position detection unit for detecting the position of the cooking target stored in the cooking chamber;
The cooker according to any one of claims 1 to 11, wherein the quality level detection unit irradiates the wave to a position detected by the cooking target position detection unit.