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WO2018167850A1 - Cuiseur à chaud - Google Patents

Cuiseur à chaud Download PDF

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Publication number
WO2018167850A1
WO2018167850A1 PCT/JP2017/010244 JP2017010244W WO2018167850A1 WO 2018167850 A1 WO2018167850 A1 WO 2018167850A1 JP 2017010244 W JP2017010244 W JP 2017010244W WO 2018167850 A1 WO2018167850 A1 WO 2018167850A1
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WO
WIPO (PCT)
Prior art keywords
component
information
unit
management
cooking
Prior art date
Application number
PCT/JP2017/010244
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English (en)
Japanese (ja)
Inventor
三菱電機ホーム機器株式会社
ちづる 井下
Original Assignee
三菱電機株式会社
三菱電機ホーム機器株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 三菱電機株式会社, 三菱電機ホーム機器株式会社 filed Critical 三菱電機株式会社
Priority to PCT/JP2017/010244 priority Critical patent/WO2018167850A1/fr
Priority to JP2019505567A priority patent/JP6942175B2/ja
Publication of WO2018167850A1 publication Critical patent/WO2018167850A1/fr

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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices

Definitions

  • the present invention relates to a heating cooker, and more particularly to a heating cooker that uses component information of a cooked product.
  • Patent Document 1 There is a conventional cooking device that measures the cooking state in order to facilitate cooking according to the user's preference.
  • cooking status acquisition means by imaging is provided in a heating cooker, the user's operation, the temperature of the food to be cooked, and the captured image are transmitted to an external device in association with each other, and input information at the next cooking time.
  • Patent Document 2 proposes a sensor that is incorporated in a cooking container, measures the temperature or impedance information of the food, transmits it to the heating cooker, and displays it on the heating cooker. Thereby, while a user can grasp
  • JP 2016-51526 A Japanese Patent Laying-Open No. 2015-225768
  • the heating cookers proposed in Patent Documents 1 and 2 record or notify the cooking state at the time of measurement of the food cooked by the heating cooker. Therefore, although the state of the cooked item can be grasped, it cannot be determined whether or not the cooking state is a state desired by the user.
  • the present invention has been made to solve the above-described problems, and cooking by which it is possible to determine whether or not the state of the food being cooked by the heating cooker is a state desired by the user.
  • the purpose is to provide a vessel.
  • a heating cooker acquires a heating unit for heating a cooked food, a storage unit for storing management information set regarding ingredients of the cooked food, component information of the cooked food, management information and component information, A control unit that generates comparison information indicating the difference between the two and an output unit that outputs the comparison information.
  • the output unit includes a display unit that displays the comparison information, an audio output unit that outputs the comparison information as audio, or comparison information. Is at least one of the communication units that transmit to the external device.
  • the comparison information indicating the difference between the management information and the component information is output from at least one of the display unit, the audio output unit, or the communication unit, so that the user can cook While being able to grasp the state of an object, it is also possible to determine how much the state of the cooked product is different from the state desired by the user. This makes it possible to accurately carry out the work necessary to achieve the desired state, such as adjusting the thermal power or adding ingredients, improving the stability of the finished cooking and improving the satisfaction of the user. Can do.
  • FIG. 1 is a schematic perspective view of a heating cooker according to Embodiment 1.
  • FIG. 2 is a figure explaining the structure and function of the principal part of the heating cooker in Embodiment 1.
  • FIG. 3 is a functional block diagram of a control unit of the heating cooker according to Embodiment 1.
  • FIG. 2 is a front perspective view of the component detection device according to Embodiment 1.
  • FIG. 2 is a rear perspective view of the component detection device according to the first embodiment. It is a figure which shows the internal structure of the component detection apparatus of Embodiment 1.
  • FIG. It is a flowchart which shows the component detection process of the heating cooker and component detection apparatus in Embodiment 1. It is an example of the menu screen displayed on the operation display part of a heating cooker.
  • FIG. 14 is a flowchart showing component detection processing in Modification 1-5. It is a figure which shows the time-sequential change of the management value and input electric power in the modification 1-6. It is a figure which shows schematic structure of the communication network containing the heating cooker in Embodiment 2. FIG. It is a figure which shows schematic structure of the communication network containing the heating cooker in another example.
  • 12 is an example of a setting screen displayed on the operation display unit in the second embodiment. It is an example of the setting screen displayed on the operation display part in modification 2-1.
  • 14 is a flowchart showing component detection processing in Modification 2-1. It is an example of the external communication conditions set in modification 2-2. It is an example of the external communication conditions set in modification 2-2. 10 is a flowchart showing component detection processing in Modification 2-2. It is a figure which shows an example of the database transmitted in the case of batch transmission. It is an example of the start screen displayed on the operation display part in modification 2-2. 14 is a flowchart illustrating a flow of transmission data selection processing in Modification 2-3. It is an example of the recording data screen displayed on the operation display part of modification 2-3. It is an example of the detection result screen displayed on the operation display part in modification 2-4. 10 is a flowchart showing component detection processing in the third embodiment.
  • 10 is a flowchart showing component detection processing in Modification 3-1. It is the schematic of the heating cooker in Embodiment 4. FIG. It is a figure explaining the structure of the principal part of the heating cooker in Embodiment 4. FIG. It is the schematic of the heating cooker in the modification 4-1. 10 is a flowchart showing component detection processing in Modification 5.
  • FIG. 1 is a schematic perspective view of a heating cooker 100 according to Embodiment 1 of the present invention.
  • the heating cooker 100 includes a main body 110 and a top plate 120 disposed on the upper surface of the main body 110.
  • the main body 110 accommodates a grill 130 for cooking food such as fish.
  • a grill heater serving as a heat source for heating the food placed on the grill 130 is provided inside the grill 130. Further, a front operation unit 140 is provided adjacent to the grill 130. A power switch 142 and a plurality of operation dials 144 are disposed on the front operation unit 140. The power switch 142 is operated to turn on / off the power of the cooking device 100. The operation dial 144 is operated to adjust the heating power of the grill 130, for example. An operation signal input via the front operation unit 140 is transmitted to the control unit 300 (FIG. 2).
  • the top plate 120 is composed of, for example, a heat-resistant glass plate and a metal frame. On the top surface of the top plate 120, a plurality of (three in the present embodiment) circular heating ports 150 indicating a heating region by printing or the like are provided. A container 400 (FIG. 2) such as a pan or a frying pan is placed on each heating port 150.
  • an upper surface operation unit 160 that is operated to adjust the heating power of the heating port 150 is provided.
  • the upper surface operation unit 160 includes a thermal power operation unit 162 that is operated to adjust the thermal power, a thermal power display unit 164 that indicates the magnitude of the thermal power, and an audio output unit 165.
  • a plurality of thermal operation units 162 and thermal display units 164 are provided corresponding to each heating port 150.
  • the thermal power operation unit 162 is composed of, for example, a capacitive touch sensor. An operation instruction input via the thermal power operation unit 162 is output to the control unit 300.
  • the thermal power display unit 164 includes, for example, a plurality of light emitting diodes (LEDs), and the number of light emitting diodes corresponding to the magnitude of the thermal power is turned on under the control of the control unit 300.
  • the sound output unit 165 is a speaker that outputs a sound of the state of the cooking device 100 or a warning sound.
  • an operation display unit 180 is provided at the front center of the top plate 120.
  • the operation display part 180 is comprised, for example with a touchscreen, while the information regarding the heating cooker 100 is displayed, operation with respect to the heating cooker 100 or the component detection apparatus 1 is input.
  • Information displayed on the operation display unit 180 includes setting information of the cooking device 100, selection display of cooking mode, progress of automatic cooking, various screens relating to component detection processing described later, display of warning information, and the like. .
  • the display content of the operation display unit 180 is controlled by the control unit 300.
  • An operation signal input via the operation display unit 180 is transmitted to the control unit 300.
  • the operation display unit 180 is not limited to the touch panel, and the operation unit and the display unit may be provided separately.
  • the operation display unit 180 corresponds to the “display unit” of the present invention.
  • a plurality of exhaust ports 170 are provided on the back side of the top plate 120.
  • the exhaust port 170 is disposed so as to communicate with the inside of the main body 110.
  • the air taken into the main body 110 is exhausted from the exhaust port 170.
  • An air-permeable cover (not shown) that prevents dust and other foreign matter from entering the inside of the main body 110 may be provided on the upper portion of the exhaust port 170.
  • a communication port 190 for performing wireless communication with the component detection device 1 is provided in front of the exhaust port 170.
  • the communication port 190 is made of a material having high radio wave transparency such as glass fiber reinforced plastic (GFRP) resin.
  • GFRP glass fiber reinforced plastic
  • the communication port 190 is disposed between the heating port 150 and the exhaust port 170 so that the radio wave is not shielded by the container 400 placed on the upper surface of the top plate 120.
  • the position of the communication port 190 is not limited to this.
  • the communication port 190 may be disposed at a position where the distance from each heating port 150 is equal.
  • the communication port 190 may be provided as a part of the operation display unit 180.
  • FIG. 2 is a diagram for explaining a configuration and functions of main parts of the heating cooker 100 according to the present embodiment.
  • FIG. 2 only the configuration corresponding to one heating port 150 is illustrated, and for example, a container 400 in which a cooked product 450 such as water and food is stored, and a component detection device attached to the container 400. 1 is also illustrated.
  • the component detection apparatus 1 of this Embodiment is provided separately from the heating cooker 100, detects the component of the cooking 450 accommodated in the container 400, and detects the detected component information to the heating cooker 100. To be sent. Details of the component detection apparatus 1 will be described later.
  • heating coils 200 are arranged below the top plate 120 so as to correspond to the respective heating ports 150.
  • the heating coil 200 has a double ring shape including a substantially annular inner heating coil and a substantially annular outer heating coil provided outside thereof.
  • the heating coil 200 corresponds to the “heating unit” of the present invention.
  • an infrared temperature sensor 210 is disposed below the top plate 120.
  • the infrared temperature sensor 210 detects infrared rays emitted from the bottom of the container 400 placed on the top plate 120 on the heating coil 200.
  • a portion directly above the infrared temperature sensor 210 has a structure that does not shield infrared rays (for example, a cavity or a transmission material).
  • a contact temperature sensor 220 such as a thermistor is disposed on the back surface of the top plate 120 facing the heating coil 200 so as to contact the back surface of the top plate 120. The contact temperature sensor 220 detects heat transmitted from the container 400 to the top plate 120.
  • the temperature detection unit 230 performs A / D conversion on detection signals from the infrared temperature sensor 210 and the contact-type temperature sensor 220 and converts the detection signals into temperatures.
  • the temperature information converted by the temperature detection unit 230 is transmitted to the control unit 300.
  • a control unit 300 that controls each part of the heating cooker 100, a communication unit 310 that communicates with the component detection device 1 via the communication port 190, and power to each part of the heating cooker 100.
  • a power supply unit 320 that supplies power and a high-frequency inverter 330 that supplies high-frequency current to the heating coil 200 are provided.
  • the communication unit 310 receives component information from the component detection device 1 and transmits a command (control signal) to the component detection device 1 generated by the control unit 300 to the component detection device 1.
  • the command for the component detection device 1 includes, for example, a start command for instructing start of component detection, a stop command for stopping component detection, and the like.
  • the communication unit 310 of the present embodiment is configured using a wireless communication module, and performs wireless communication with the component detection device 1. Wireless communication with the component detection apparatus 1 is performed via the communication port 190 having high radio wave permeability because radio waves are shielded when a metal band is interposed in the transmission path.
  • the communication unit 310 may perform wired communication with the component detection device 1.
  • the power supply unit 320 starts or stops the supply of power to each unit of the heating cooker 100 based on a power supply start or stop signal from the power switch 142.
  • the high frequency inverter 330 converts a direct current supplied from the power supply unit 320 based on a control signal from the control unit 300, and supplies the high frequency current to a circuit connecting the heating coil 200 and a resonance capacitor (not shown). To supply. Further, the high frequency inverter 330 may supply a high frequency current to a grill heater (not shown) housed in the grill 130 based on a control signal from the control unit 300.
  • the control unit 300 controls the operation of each part of the heating cooker 100 and transmits a command to the component detection device 1 to control the component detection device 1. In addition, the control unit 300 generates and outputs comparison information between the component information of the food received from the component detection device 1 and the management information set in advance by the user and stored in the storage unit 305.
  • the control unit 300 is configured by using hardware such as a circuit device that realizes the function, or is configured by an arithmetic device such as a microcomputer or a CPU and software executed thereon.
  • FIG. 3 is a functional block diagram of control unit 300 of heating cooker 100 in the present embodiment.
  • the control unit 300 includes an operation control unit 301, a notification unit 302, a heating control unit 303, a component management unit 304, and a storage unit 305.
  • Each of the above units is realized by executing a program stored in a recording medium (not shown) such as a memory or a CD-ROM by a CPU (not shown) included in the control unit 300 as a functional unit realized by software. Is done. Or each said part may be implement
  • ASIC Application specific IC
  • PLD Programmable Logic Device
  • the operation control unit 301 receives an operation signal from the operation dial 144, the thermal operation unit 162, or the operation display unit 180, and performs processing according to the operation signal. Specifically, when an operation for adjusting the thermal power is performed via the thermal power operation unit 162, the operation control unit 301 generates a control signal according to the operation content and transmits the control signal to the heating control unit 303. The operation control unit 301 generates a control signal corresponding to the operation content and transmits it to the component management unit 304 when an operation related to the component detection processing of the component detection device 1 is performed via the operation display unit 180.
  • the notification unit 302 notifies the user of the operation state and setting of the heating cooker 100, the component information acquired by the component detection device 1, and the like, and the thermal power display unit 164, the operation display unit 180, and the audio output unit 165.
  • the notification unit 302 displays on the operation display unit 180 setting information relating to cooking by the cooking device 100 or component information acquired by the component detection device 1 and comparison information described later.
  • the notification unit 302 may output the component information acquired by the component detection device 1 and comparison information described later as a sound from the sound output unit 165 instead of or in addition to the display on the operation display unit 180.
  • at least one of the communication unit 310, the operation display unit 180, and the audio output unit 165 corresponds to an “output unit” of the present invention.
  • the heating control unit 303 transmits a signal for driving the heating coil 200 to the high frequency inverter 330 using the control signal from the operation control unit 301 and the temperature information from the temperature detection unit 230. Further, the heating control unit 303 may transmit a signal for driving a grill heater (not shown) housed in the grill 130 to the high frequency inverter 330 based on a control signal from the operation control unit 301.
  • the component management unit 304 generates a command to the component detection device 1 based on a control signal from the operation control unit 301 and transmits the command to the component detection device 1 via the communication unit 310.
  • the component management unit 304 generates comparison information based on the component information acquired from the component detection device 1 and the management information stored in the storage unit 305, and outputs the comparison information to the notification unit 302.
  • the comparison result between the component information and the management information is output from the operation display unit 180 or the audio output unit 165 to the user.
  • the storage unit 305 includes a non-volatile memory and stores various data and programs used for display and control of the cooking device 100. Specifically, the storage unit 305 includes display data to be displayed on the operation display unit 180, component information received from the component detection apparatus 1, heating power when the component information is acquired, heating control information such as a cooking mode, and the like. Comparison information generated by the component management unit 304 is stored. Furthermore, the storage unit 305 stores management information set by the user regarding the ingredients of the cooked food. The management information includes the component type that the user desires to manage, and the concentration or pH value of the component type.
  • FIG. 4 is a front perspective view of the component detection device 1 of the present embodiment
  • FIG. 5 is a rear perspective view of the component detection device 1 of the present embodiment
  • FIG. 6 is a diagram illustrating an internal configuration of the component detection apparatus 1 according to the present embodiment.
  • the component detection apparatus 1 of this Embodiment is comprised so that wireless communication can be carried out between the component information etc. of the food heated with the heating cooker 100 between the cooking devices 100.
  • FIG. 4 is a front perspective view of the component detection device 1 of the present embodiment
  • FIG. 5 is a rear perspective view of the component detection device 1 of the present embodiment
  • FIG. 6 is a diagram illustrating an internal configuration of the component detection apparatus 1 according to the present embodiment.
  • the component detection apparatus 1 of this Embodiment is comprised so that wireless communication can be carried out between the component information etc. of the food heated with the heating cooker 100 between the cooking devices 100.
  • the component detection device 1 includes a housing 10 having a substantially rectangular parallelepiped shape.
  • the housing 10 has a corrosion resistance that can withstand long-term use under various pH conditions (for example, acidic conditions and alkaline conditions), and is formed of a material having high water resistance and heat resistance.
  • the housing 10 can be made of engineering plastic resin such as silicone resin, polyphenylene sulfide (PPS) or polybutylene terephthalate (PBT) which is a plastic resin having high heat resistance and strength.
  • the housing 10 may be made of metal such as stainless steel or aluminum, or a combination of resin and metal.
  • a circular display window 21 is provided in the upper part of the front surface of the housing 10.
  • the display window 21 has a structure in which a circular opening is covered with a light transmissive member such as a light transmissive film or sheet, and the opening is a display made of a light emitting element (display lamp) such as an LED.
  • Part 20 is provided.
  • the gap between the circular opening and the light transmissive member is closed (sealed) with, for example, a highly heat-resistant adhesive so that liquid components such as moisture do not enter the inside of the housing 10. .
  • a component detection unit 51 is provided in the lower part of the front surface of the housing 10.
  • the component detection unit 51 is disposed in a rectangular opening formed in the lower part of the front surface of the housing 10.
  • the gap between the rectangular opening and the component detection unit 51 is sealed with, for example, rubber packing (not shown) so that liquid components such as moisture do not enter the inside of the housing 10.
  • a hook-shaped (hook) support portion 30 that is L-shaped when viewed from the side of the housing 10 is provided at the center of the back surface of the housing 10.
  • the component detection apparatus 1 is attached to the container 400 by the support part 30 being hooked on the edge of the container 400 (FIG. 2).
  • the shape of the support part 30 is not limited to L shape, It can be made into arbitrary shapes by the structure of the target object etc. to attach.
  • the position of the support unit 30 is arbitrarily determined depending on the position of the food to be detected by the detection unit 50, the size in the longitudinal direction of the housing 10, and the structure of the container 400 such as a pan or a frying pan to which the component detection device 1 is attached. Is set.
  • the component detection apparatus 1 is comprised so that the weight of a lower part may become larger than the weight of an upper part on the basis of the position where the support part 30 is attached. That is, the component detection device 1 is configured to have a specific gravity below the mounting position of the support portion 30. Thereby, the component detection apparatus 1 can be attached to the container 400 stably.
  • the support portion 30 is formed of a material having high corrosion resistance, water resistance, and heat resistance, as in the case 10.
  • the support portion 30 is made of silicone resin, engineering plastic resin such as polyphenylene sulfide (PPS) or polybutylene terephthalate (PBT), which is a plastic resin having high heat resistance and strength, metal such as stainless steel or aluminum, or It is formed of a combination of resin and metal.
  • the support part 30 may be comprised with the material same as the housing
  • the component detection device 1 may be configured by disposing a resin support portion 30 in a metal housing 10.
  • a battery insertion portion 62 for inserting a battery 61 used as a power source of the power source portion 60 of the component detection device 1 is formed above the support portion 30 on the back surface of the housing 10.
  • the shape of the battery insertion portion 62 can be any shape depending on the type of the battery 61.
  • a button-type battery is employed as the battery 61, it can be a cylindrical insertion portion as shown in FIG.
  • a packing 63 is disposed on the inner edge surface of the battery insertion portion 62 to prevent liquid from entering the inside of the housing 10.
  • the material of the packing 63 only needs to be a waterproof (water-proof) material, and can be made of, for example, silicone rubber.
  • the battery insertion part 62 is sealed with a battery cover 64 that is detachably attached. The battery cover 64 prevents liquid from entering the battery insertion portion 62 and suppresses dirt from being attached to the battery insertion portion 62.
  • the battery 61 may be either a primary battery or a secondary battery (rechargeable battery).
  • a communication port 41 for performing wireless communication with the heating cooker 100 is disposed on the upper surface of the housing 10.
  • the communication port 41 is made of a material having high radio wave transmission property such as glass fiber reinforced plastic (GFRP) resin that can perform stable communication with the heating cooker 100.
  • GFRP glass fiber reinforced plastic
  • the casing 10 of the component detection device 1 and each component disposed in the casing 10 are all made of a waterproof material. Therefore, after throwing the component detection apparatus 1 into the cooked product, it is possible to perform washing to remove dirt due to the cooked product.
  • the component detection device 1 includes a display unit 20, a communication unit 40, a detection unit 50, a power supply unit 60, and a control unit 70.
  • the detection unit 50 includes a component detection unit 51 that detects a component of the cooked food and a temperature detection unit 52 that detects the temperature of the cooked product, and determines the component of the cooked food, its content, the temperature at the time of component detection, and the like. Detect. As shown in FIG. 4, the component detection unit 51 is attached to a rectangular opening provided in the lower front portion of the housing 10.
  • the component detection part 51 is provided with various detection means for detecting the component of a foodstuff.
  • the component detection part 51 may be provided with the glass electrode and comparative electrode for measuring the salt concentration of a foodstuff using a sodium ion electrode method.
  • the component detection unit 51 includes a sensor that detects the electrical conductivity (conductivity) of the liquid or a sensor that optically detects the salinity concentration from the refractive index of the liquid in order to measure the salinity concentration of the food. Can be provided.
  • the component detection part 51 can be equipped with the optical sensor for detecting the sugar content of a foodstuff as brix sugar content (refractive index sugar content), or the optical sensor which detects absorption of the light by sugar.
  • the optical sensor which detects brix sugar content utilizes the refractive index of the light by sugar.
  • An optical sensor capable of detecting light absorption by sugar utilizes an infrared spectroscopic analysis method or a scattered light path length correction absorption method (TFDRS). Thereby, the data which becomes the parameter
  • TDRS scattered light path length correction absorption method
  • the component detection part 51 may measure pH value which is a parameter
  • the pH value may be measured using a pH sensor that is a semiconductor sensor that can be downsized (miniaturized) and is not easily broken.
  • the component detection unit 51 may include a working electrode and a reference electrode for detecting the umami component of the cooked food.
  • the “umami component” means an amino acid component such as glutamic acid or aspartic acid, a nucleotide component of a nucleic acid constituent such as inosinic acid, guanylic acid or xanthylic acid, or an organic acid component such as succinic acid, or an acid thereof. It is a salt compound.
  • glutamate is an important amino acid involved in learning or memory as one of the neurotransmitters in the mammalian nervous system, involved in amino acid degradation or nitrogen metabolism in vivo.
  • glutamic acid has been pointed out to be associated with diseases such as autism and Alzheimer's disease.
  • the current that flows during the electrolysis of glutamic acid is an indicator of the concentration of glutamic acid. Therefore, by applying voltage to the working electrode and the reference electrode to perform electrolysis, it is possible to detect a current that serves as an index of glutamic acid concentration.
  • the temperature detection unit 52 indirectly measures the temperature of the cooked food that contacts the casing 10 of the component detection apparatus 1 through the casing 10. That is, the temperature detection part 52 measures the temperature of the housing
  • FIG. The temperature detector 52 is a semiconductor temperature sensor such as a thermistor.
  • the portion of the casing 10 that is in contact with the food and the temperature detection unit 52 is in contact with (for example, the upper portion of the rectangular opening provided on the front surface of the casing 10 in FIG. 6). It may be made of a metal with a high rate. Thereby, the temperature difference of the temperature which the temperature detection part 52 detects and the temperature of a foodstuff can be made small, and detection accuracy can be improved.
  • the portion of the housing 10 that the temperature detection unit 52 contacts may be made of a metal having high corrosion resistance such as stainless steel or aluminum.
  • a surface treatment may be performed on the portion of the housing 10 that is in contact with the temperature detection unit 52, or a coating film treatment may be performed with fluorine or the like. The surface treatment or the coating treatment improves the water repellency in addition to the corrosion resistance to the cooked product, so that it is easy to clean the dirt with the cooked product.
  • the component detection device 1 is attached to the container 400 so that the component detection unit 51 is positioned downward, and the component detection unit 51 and the temperature detection unit 52 are immersed in the cooked object 450. In the state, component detection is performed. Detection results by the component detection unit 51 and the temperature detection unit 52 are transmitted to the control unit 70.
  • the communication unit 40 performs two-way information communication with the cooking device 100 via the communication port 41. Specifically, the communication unit 40 transmits the component information detected by the detection unit 50 to the heating cooker 100. The communication unit 40 receives command signals (control signals) such as component detection start and stop commands from the heating cooker 100 from the heating cooker 100 and transmits them to the control unit 70.
  • command signals control signals
  • the communication unit 40 is configured using a wireless communication module in order to improve the operability of the component detection device 1, and performs wireless communication with the heating cooker 100.
  • wireless communication with the heating cooker 100 is performed via the communication port 41 having high radio wave permeability because radio waves are shielded when a metal band is interposed in the transmission path.
  • the communication unit 40 may perform wired communication with the heating cooker 100.
  • the communication unit 40 may be configured to be able to wirelessly communicate with an external device other than the cooking device 100 such as a personal computer (PC), for example.
  • PC personal computer
  • the use frequency band of the communication unit 40 to a frequency band that allows wireless communication with the Wi-Fi module, it is possible to improve the expandability of communication with an external device.
  • the power supply unit 60 supplies power to the component detection device 1 independently of the heating cooker 100, and uses a battery 61 such as a button battery or a dry battery as a power source.
  • the power supply unit 60 supplies power to each unit of the component detection device 1 under the control of the control unit 70.
  • the power source of the power supply unit 60 is not limited to the battery 61, and a wired connection to the cooking device 100 or a household power source, or non-contact power feeding may be used.
  • the display unit 20 notifies the operation state (usage status) of the component detection device 1 such as a power supply state of the component detection device 1 and a communication state with the cooking device 100 by light emission or the like.
  • the display unit 20 is configured by an LED, for example, and is controlled by the control unit 70 so that the component detection device 1 is turned on when the power is on.
  • the light emission of the display unit 20 is visually recognized by the user through the display window 21 provided on the front surface of the housing 10, so that convenience for the user can be improved.
  • the display unit 20 is not essential and may be omitted.
  • the control unit 70 controls each unit of the component detection device 1 and is configured using hardware such as a circuit device that implements a function, or an arithmetic device such as a microcomputer or a CPU, and is executed thereon. Software. As shown in FIG. 6, the control unit 70 includes a command control unit 71 and a component analysis unit 72. The command control unit 71 and the component analysis unit 72 are realized by executing a program stored in the memory by a CPU (not shown) included in the control unit 70 as a functional unit realized by software. Or each said part may be implement
  • ASIC Application specific IC
  • PLD Programmable Logic Device
  • the command control unit 71 controls each unit of the component detection device 1 according to a command received from the heating cooker 100 via the communication unit 40. Specifically, when the command control unit 71 receives a component detection start command from the cooking device 100, the command control unit 71 controls the power supply unit 60 to start energization of each unit of the component detection device 1, and displays The unit 20 is turned on. Then, the command control unit 71 transmits the detection result to the heating cooker 100. Moreover, the command control part 71 stops the component detection by the detection part 50, and transmission of a detection result, when the stop instruction
  • the component analysis unit 72 generates component information based on the detection results of the component detection unit 51 and the temperature detection unit 52.
  • the component information includes at least one of the temperature of the cooked item, the component type included in the cooked item, the component value indicating the amount of the component type, and the detection date and time of the component information.
  • the component analysis unit 72 calculates the component value of the cooked food by correcting the actual measurement value of the component detected by the component detection unit 51 using the temperature detected by the temperature detection unit 52.
  • the actual measurement value detected by the component detection unit 51 may be affected by the temperature of the cooked food depending on the detection target component of the cooked food or the detection method of the component.
  • the salt content in a liquid such as a component of soup is detected by a sensor (conductivity method) that detects electrical conductivity, ion motion in the solution is activated and the conductivity is increased as the temperature rises.
  • a sensor conductivity method
  • the salinity value is calculated by comparing the conductivity of the solution, comparison of the detected value at the same temperature is required from the viewpoint of improving the accuracy of the detected value.
  • the detection value by the component detection unit 51 uses the temperature information detected by the temperature detection unit 52. And converted into conductivity at the same temperature (for example, 25 ° C.). Then, in the component analysis part 72, a salinity value is calculated by comparing the electrical conductivity of the same temperature solution.
  • the electromotive force changes depending on the temperature in the solution due to the activation of ion motion in the solution. Therefore, when the sodium ion electrode method is used, in the component analysis unit 72, the value of the electromotive force that is the detection value detected by the component detection unit 51 is corrected by the temperature information detected by the temperature detection unit 52, and the salinity Calculated as a value.
  • the detection value detected by the component detection unit 51 is detected by the component analysis unit 72 using the temperature information detected by the temperature detection unit 52. It can be corrected and calculated as a component value.
  • the component value calculated by the component analysis unit 72 is transmitted as component information to the heating cooker 100 via the communication unit 40.
  • it is set as the structure provided with the component analysis part 72 in the control part 300 of the heating cooker 100, and the measurement data which the component detection part 51 and the temperature detection part 52 detected may be transmitted to the heating cooker 100 as component information.
  • FIG. 7 is a flowchart showing the component detection processing of the heating cooker 100 and the component detection device 1 in the present embodiment.
  • the solid line indicates the flow of control in the heating cooker 100 and the component detection device 1
  • the broken line indicates the flow of signals between the heating cooker 100 and the component detection device 1.
  • component detection device 1 automatically performs component detection, automatic detection process is performed.
  • FIG. 8 is an example of a menu screen 180 ⁇ / b> A displayed on the operation display unit 180 of the cooking device 100.
  • the menu screen 180 ⁇ / b> A includes a plurality of menu items 181 such as “boiled food”, “fried food”, and “component management” performed in the heating cooker 100.
  • FIG. 8 is an example, and the display method and display contents can be arbitrarily changed.
  • step S2 the operation control unit 301 determines whether or not “component management” is selected on the menu screen 180A (S2).
  • “component management” is not selected (S2: NO)
  • the normal cooking operation is continued according to the selected item (S19).
  • FIG. 9 is an example of a setting screen 180 ⁇ / b> B displayed on the operation display unit 180 of the cooking device 100.
  • the setting screen 180B includes a management information setting unit 182 for setting management information, and a “decision” button 183 for determining management information.
  • the management information includes a component type (hereinafter referred to as “management component”) that the user desires to be subjected to component management, and a set value (hereinafter referred to as “management value”) of the management component.
  • Management components include salt, sugar and sourness.
  • the management value represents the amount of the management component. For example, when the management component is salt or sugar, the management value is a concentration, and when the management component is sour, it is a pH value.
  • the management component may be an electrical measurement value such as the temperature of the cooked food, conductivity or electromotive force, and the management value may be a physical quantity of the management component such as weight or volume.
  • the user operates the operation display unit 180 to arbitrarily set the management component and the management value. In the example of FIG. 9, “salt” is set as the management component, and “0.6%” is set as the management value.
  • the management value in this case indicates the concentration of salinity as the management component.
  • the management information input via the operation display unit 180 is stored in the storage unit 305 (S4). In the following flow, a case where one management value S is set for one management component A will be described.
  • FIG. 10 is an example of a start screen 180 ⁇ / b> C displayed on the operation display unit 180 of the cooking device 100.
  • the start screen 180C is displayed when the “OK” button 183 is pressed on the setting screen 180B.
  • the start screen 180 ⁇ / b> C includes a “START” button 184 and a “CANCEL” button 185.
  • FIG. 10 is an example, and the display method and display contents can be arbitrarily changed.
  • step S16 if the component detection start instruction has not been issued (S5: NO), that is, if the “CANCEL” button 185 has been pressed, the process proceeds to step S16.
  • an instruction to start component detection is given (S5: YES), that is, when the “START” button 184 is pressed, the component management unit 304 generates a start command for starting the measurement of the managed component A, and performs communication.
  • the component 310 is transmitted to the component detection apparatus 1 (S6).
  • the start command transmitted from the heating cooker 100 is received by the communication unit 40 of the component detection device 1 (S7). Then, a component detection command is sent to the component detection unit 51 and the temperature detection unit 52 by the command control unit 71 of the component detection device 1, and the component detection and temperature detection of the cooked food are performed by the component detection unit 51 and the temperature detection unit 52. (S8). And in the component analysis part 72 of the component detection apparatus 1, the component analysis of a cooking item is performed from the data detected by the component detection part 51 and the temperature detection part 52 (S9). At this time, the component information to be analyzed is a component value indicating the detected component type and its amount.
  • the component type detected and analyzed here may be only the management component A stored in step S4, or a plurality of other component types may be detected and analyzed.
  • the component analysis result is transmitted as component information from the communication unit 40 of the component detection device 1 to the heating cooker 100 (S10).
  • the component information transmitted from the component detection device 1 is received by the communication unit 310 of the cooking device 100 (S11).
  • the component management unit 304 generates comparison information from the management value S stored in the storage unit 305 and the component value M received from the component detection device 1 (S12).
  • the generated comparison information is transmitted to the notification unit 302 and output from the operation display unit 180 (S13).
  • FIG. 11 is an example of a detection result screen 180D displayed on the operation display unit 180 of the cooking device 100.
  • the detection result screen 180D includes generated comparison information 186 and a “STOP” button 187 for instructing to stop component detection.
  • the comparison information 186 includes the management component A and the management value S stored in the storage unit 305 and the component value M received from the component detection device 1.
  • FIG. 11 is an example, and the display method and display contents can be arbitrarily changed.
  • the “STOP” button 187 may be displayed on a different screen from the comparison information 186.
  • the comparison information may be output as audio from the audio output unit 165 of the heating cooker 100.
  • Waiting time T 1 is the preset time as a detection interval of component information is stored in the storage unit 305 of the cooking device 100.
  • S14: NO whether to stop the components detected is determined.
  • S15 whether to stop the components detected is determined.
  • the “STOP” button 187 on the detection result screen 180D displayed on the operation display unit 180 is pressed by the user, it is determined that the component detection is stopped. If the component detection is not stopped (S15: NO), the process returns to step S14.
  • step S6 the start instruction is transmitted from the communication unit 310 of the cooking device 100 to the component detecting device 1 (S6).
  • step S6 the start instruction is transmitted from the communication unit 310 of the cooking device 100 to the component detecting device 1 (S6).
  • step S6 the start instruction is transmitted from the communication unit 310 of the cooking device 100 to the component detecting device 1 (S6).
  • component detection is automatically performed at a preset time (standby time T 1 ) interval, and comparison information is displayed on the operation display unit 180 of the cooking device 100.
  • a user while displaying the management value S with the component value M acquired by the component detection apparatus 1 as comparison information, a user can grasp
  • the comparison information displayed on the operation display unit 180 is not limited to the example of FIG.
  • FIG. 12 is an example of the detection result screen 180Da in Modification 1-1.
  • the detection result screen 180Da includes the management component A stored in the storage unit 305, the component value M received from the component detection device 1, and the management stored in the storage unit 305 as comparison information 186a.
  • the difference between the value S and the component value M is represented by a numerical value. As a result, the user can clearly recognize the difference between the management value S and the component value M.
  • FIG. 13 is an example of the detection result screen 180Db in Modification 1-2.
  • the detection result screen 180Db includes, as comparison information 186b, a management component A stored in the storage unit 305, a management value S stored in the storage unit 305, and a component value received from the component detection device 1. And an image showing a difference from M.
  • the comparison information 186b includes a graph indicating the ratio of the component value M when the management value S is 100%.
  • an image showing the ratio of the component value M to the management value S by color shading may be displayed as comparison information. As a result, the user can visually recognize the difference between the management value S and the component value M visually.
  • the component management unit 304 displays or voices the magnitude relationship when the component value M is compared with the management value S, the fact that the management value S has not been reached or has been reached, etc. It may be output. Further, when the difference between the management value S and the component value M is large, the ingredient management unit 304 displays cooking advice or the like together with the comparison information, such as adding an ingredient or water, or adjusting the heating power. Audio may be output.
  • FIG. 14 is a flowchart showing a component detection process in Modification 1-3.
  • FIG. 15 is a diagram for explaining the estimation of the arrival time T in the present modification.
  • the measurement number n-1 th element value M 1 and n-2-th component value M 2 it is required time variation ⁇ M of component value M.
  • the variation ⁇ t of time shown in FIG. 15 is a waiting time T 1.
  • the arrival time T is estimated from the calculated change amount ⁇ M using the above equation (1).
  • the user can easily grasp the time T until the component value (for example, concentration) of the managed component reaches the managed value S. Thereby, it is not necessary to be conscious of the cooking state until reaching the arrival time, and the time until the arrival time can be used effectively.
  • the component value for example, concentration
  • the rate of change is a ratio of component values M 2 of currently received component information.
  • the amount of change or the rate of change is not limited to comparison with the previous component value M, but may be compared with the component value M for the first time or several times before.
  • the amount of change or rate of change and the arrival time T may be recalculated.
  • concentration was used above, you may estimate the arrival time T using the variation
  • FIG. 16 is a diagram for explaining the estimation of the arrival time T by another method.
  • the component management unit 304 of the cooking device 100 may estimate the arrival time T according to the integrated value of the amount of power supplied to the heating coil 200 of the cooking device 100.
  • the received component information and input power are stored in the storage unit 305 as needed.
  • the integral power consumption .SIGMA.W ' based on the time variation ⁇ M component values M (i.e. the difference between the component value M 1 and M 2), until it reaches the control value S from equation (2) below
  • the required power amount ⁇ W ′′ is obtained.
  • the arrival time T is estimated from the required power amount ⁇ W ′′ and the current input power W per unit time using Expression (3).
  • Required power ⁇ W ′′ Integrated power ⁇ W ′ ⁇ ((Management value S ⁇ Component value M2) / Change amount ⁇ M) (2)
  • Arrival time T Required power amount ⁇ W ′′ / Current input power W (3)
  • the correct arrival time T can be estimated even when the heating power is changed during cooking.
  • FIG. 17 is a diagram illustrating an example of management information stored in the storage unit 305 according to Modification 1-4. As shown in FIG. 17, in this modification, a management component and a management value are set and stored for each cooking menu as management information. In the example shown in FIG. 17, management components and management values are set for each of the cooking menus “miso soup”, “boiled food”, “stew”, “tsukuda-ni”, and “oden”.
  • comparison information is generated and output based on the management component and the management value corresponding to the cooking menu. For example, in the case of FIG. 17, when “miso soup” is selected as the cooking menu, “salt” is set as the management component, and “0.6%” is set as the management value.
  • FIG. 18 is a diagram showing another example of management information stored in the storage unit 305 in the present modification.
  • the management component and the management value may be set and stored for each management target person.
  • management components and management values are set for each of “Father”, “Mother”, “Grandmother”, “Eldest daughter”, and “Eldest son” as management subjects.
  • the management subject is selected when setting the management information.
  • “Father” is selected as the management subject
  • “Salt” and “Sugar” are set as management components, respectively, “0.8%” and “2.0%”.
  • the comparison information is generated and output based on the set management value and the component value M by the component detection device 1.
  • FIG. 19 is a diagram showing still another example of management information stored in the storage unit 305 in the present modification.
  • management components and management values may be set and stored for both the management subject and the cooking menu.
  • the cooking menu and the person to be managed are selected.
  • “Miso soup” is selected as the cooking menu and “Father” is selected as the management target
  • “Salt” is set as the management component and “0.8%” is managed.
  • the comparison information is generated and output based on the set management value and the component value M by the component detection device 1.
  • all the management information shown in FIGS. 17 to 19 is stored in the storage unit 305, and when setting the management information, the management component and management value, the cooking menu, the management target person, or the cooking menu and the management target person It is good also as a structure which can select arbitrarily whether management information is set based on which. In this modification, such a configuration eliminates the need to set management information each time component detection is performed, thereby improving user convenience. Moreover, health management can be assisted by performing component management for each cooking menu or for each person to be managed.
  • FIG. 20 is a flowchart showing component detection processing in Modification 1-5.
  • the same operations as those shown in FIG. In this modification, a case where “salinity” is set as the management component in the state where the management information shown in FIG. 18 is stored will be described as an example.
  • the component information transmitted from the component detection device 1 is received (S11), and comparison information is generated from the management value S and the component value M of the component information received from the component detection device 1 (S12). And the produced
  • whether or not to change the management value S is arbitrarily selected by the user, for example, by operating a management value change button (not shown). The user confirms the comparison information displayed on the operation display unit 180.
  • the component value M detected by the component detection apparatus 1 reaches the management value S, the user operates the management value change button to manage the component value M. The value can be changed.
  • the management value S is changed (S151: YES)
  • the next smaller management value among the stored management values is set as the management value S (S152).
  • “1%” is set as the management value S.
  • the management value is not changed to S (S151: NO)
  • the process proceeds to step S14. Thereafter, it is determined whether the waiting time T 1 is has elapsed (S14), and the subsequent processes are performed. As a result, the management value S is changed in ascending order at any timing by the user, and comparison information based on the changed management value is output.
  • component management for each management target can be performed continuously.
  • a cooking item can be separated in the middle of cooking, and the dish according to liking can be provided.
  • the user grasps that the salinity has reached the management value (0.8%) from the comparison information displayed on the operation display unit 180 during cooking, and sorts the management target person. .
  • the management value is changed to 1% and cooking is continued.
  • resetting of the management value is unnecessary, and convenience for the user is improved. Also, re-cooking due to excessive concentration is not necessary.
  • the timing of changing the management value is not limited to manual timing by the user, but may be automatically changed by the component management unit 304 determining that the component value M has reached the management value S. .
  • the change of the management value is not limited to that performed for each management target person, and may be changed to an arbitrary value.
  • FIG. 21 is a diagram showing time-series changes in the management value S and the input power in Modification 1-6.
  • the heating control section 303 for example if the component values of the component detecting device food obtained by 1 (concentration) has reached the control value S 1, the heating control section 303 during the preset time t1, the cooking performing heating control so that the concentration of the object to maintain the control value S 1. Specifically, the heating control section 303, so that the concentration of the food to maintain the control value S 1, repeated on and stop of electric power to the heating coil 200.
  • the concentration of the cooked product does not decrease even when the power is stopped, and tends to increase slightly due to evaporation of moisture. Therefore, the maintenance of the concentration referred to here is to keep the component value M within the range of (S 1 + ⁇ ) ⁇ M ⁇ (S 1 ⁇ ).
  • the allowable range ⁇ may be automatically set by the heating cooker 100 or may be set by the user.
  • the electric power is stopped to maintain the concentration, the time during which the concentration can be maintained becomes longer, but the temperature of the cooked product decreases. In this case, when shifting to the next management value and restarting the component management, extra time and electric power are required to restore the temperature of the food. Therefore, by repeating the turning on and off of the small power, it is possible to suppress the temperature drop of the cooked food and to reduce the extra power consumption.
  • constituent managing section 304 changes the control value S to the large control value S 2 than control value S 1. Then, the heating control section 303 carries out heating control so that the concentration of the food to become the administrator value S 2. When the concentration of the food has reached the control value S 2 during the heating control 303 parts preset time t2, it performs heating control so that the concentration of the food to maintain control value S2, pre If the set time t2 has elapsed, constituent managing section 304 changes the control value S to S n. Then, the heating control section 303 carries out heating control so that the concentration of the food to become the administrator value S 3.
  • Embodiment 2 FIG. Next, a second embodiment of the present invention will be described.
  • the second embodiment is different from the first embodiment in that comparison information is output to an external device.
  • Other configurations of the cooking device 100 and the component detection device 1 are the same as those in the first embodiment.
  • FIG. 22 is a diagram illustrating a schematic configuration of a communication network including the heating cooker 100 according to the second embodiment.
  • the communication network of the present embodiment includes a heating cooker 100 installed in a house, a home appliance control device 500, and home appliances 501 to 504.
  • the home appliance control device 500 is, for example, a HEMS (Home Energy Management System) controller, and is connected to the cooking device 100 and the home appliances 501 to 504 so as to communicate with each other.
  • the home appliances 501 to 503 are television receivers installed in the living room, bedroom, and bathroom, and the home appliance 504 is a personal computer installed in the study.
  • the home appliances included in the communication network are not limited to these, and can include various home appliances such as an air conditioner and a refrigerator.
  • the home appliance control apparatus 500 is connected to the Internet 600 and is connected to the communication terminals 601 and 602 and the server apparatus 603 via the Internet 600 so as to be communicable.
  • the communication terminal 601 is a mobile phone terminal
  • the communication terminal 602 is a smartphone or a tablet type terminal.
  • the server device 603 is a server for managing patient information installed in, for example, a hospital.
  • the communication unit 310 of the heating cooker 100 in the present embodiment performs bidirectional information communication with a communication unit (not shown) of the home appliance control device 500. Thereby, the heating cooker 100 can bidirectionally communicate information with the home appliances 501 to 504, the communication terminals 601 and 602, and the server device 603 via the home appliance control device 500.
  • any one of home appliance control device 500, home appliances 501 to 504, communication terminals 601 and 602, and server device 603, or these are collectively referred to as “external device”.
  • the communication unit 310 transmits the comparison information generated by the component management unit 304 to the external device by wireless communication.
  • the use frequency band is set to a frequency band in which wireless communication with the Wi-Fi module is possible, so that the expandability of communication with an external device can be improved.
  • Communication unit 310 may perform wired communication with home appliance control device 500.
  • FIG. 23 is a diagram illustrating a schematic configuration of a communication network including a heating cooker 100 in another example.
  • the communication unit 310 of the cooking device 100 and the communication terminals 601 and 602 or other external devices may directly perform information communication without using the home appliance control device 500.
  • FIG. 24 is an example of a setting screen 180Ba displayed on the operation display unit 180 in the present embodiment.
  • the setting screen 180Ba includes a management information setting unit 182 for setting management information, a “decision” button 183 for determining management information, and a transmission destination for setting the transmission destination of comparison information. And a setting unit 182a.
  • the transmission destination setting unit 182a the name or address of an external device connected to the cooking device 100 via the home appliance control device 500 is displayed.
  • the user operates the operation display unit 180 to select a transmission destination of the comparison information.
  • One or more transmission destinations may be selected.
  • the management information and the transmission destination set via the operation display unit 180 are stored in the storage unit 305.
  • comparison information is generated from the component information transmitted from the component detection device 1 and the management information stored in the storage unit 305 (S12)
  • the generated comparison information is set as a transmission destination from the communication unit 310.
  • the external device that has received the comparison information displays or outputs the received comparison information from a display unit (not shown) or an audio output unit (not shown) included in the own device. For example, when home appliance 501 that is a television receiver is selected as the transmission destination, comparison information is displayed on the television screen.
  • the management component A, the management value S, and the component value M received from the component detection device 1 are directly expressed as numerical values.
  • the management value S and the component value M The difference may be represented by a numerical value, the difference may be represented by an image, or the component value M may be represented by the time until the component value M reaches the management value S, or a combination thereof. Thereafter, until the stop component detection processing is instructed, automatically performed component detected by the standby time T 1 interval, comparison information is output in real time to the external device.
  • the cooking state is transmitted to the external device in real time, so that the user can obtain the current cooking state and the desired cooking state from a place away from the cooking device 100. Can be easily grasped. This makes it possible to return to cooking when the current cooking state approaches the desired cooking state, improving the stability of the finished cooking, and improving the user's satisfaction.
  • FIG. 25 is an example of a setting screen 180Bb displayed on the operation display unit 180 in Modification 2-1.
  • the setting screen 180Bb sets a management information setting unit 182 for setting management information, a “decision” button 183 for determining management information, and a destination for comparison information as external communication conditions.
  • the user operates the operation display unit 180 to set the transmission destination, transmission interval, and transmission content of the comparison information.
  • the comparison information can be transmitted to the external device at an interval different from the component detection interval (T 1 ) of the component detection device 1.
  • the content setting unit 182c can transmit not only the comparison information but also the temperature of the cooked food, the thermal power when detecting the components, and the like to the external device.
  • Management information and external communication conditions set via the operation display unit 180 are stored in the storage unit 305. And according to the external communication conditions memorize
  • FIG. 26 is a flowchart showing component detection processing in the present modification.
  • step S3 with the configuration of the transmission destination of the management information and the comparison information, it is waiting time T 2 is set as the transmission interval of the comparative information, the case where the comparison information and the temperature is set as the transmission content example Explained.
  • Waiting time T 2 is a transmission interval of the comparative information, a long time is set than the standby time T 1 of the component detected.
  • Steps S1 to S10 in the component detection process of the present modification are the same as those in the flowchart shown in FIG.
  • the component management unit 304 stores the management value S stored in the storage unit 305 and the component value M received from the component detection device 1. Are compared, and comparison information is generated (S12). Then, whether the waiting time elapses T 2 by constituent managing section 304 is determined (S210). Waiting time T 2 are, the time stored in the storage unit 305 as the transmission interval of the comparative information. When the waiting time T 2 has not elapsed (S210: NO), the comparison information and the temperature is stored in the storage unit 305 as transmission data (S211).
  • the transmission data stored in the storage unit 305 are transmitted via the communication unit 310 to the destination of the external device (S212 ).
  • the data transmitted to the external device may be the latest data stored in the storage unit 305 or may be an average value from the previous transmission.
  • the user can grasp the cooking state at his / her favorite timing, so the troublesomeness caused by information communication can be reduced. Moreover, the load of the heating cooker 100, the household appliance control apparatus 500, etc. by unnecessary data transmission can be reduced.
  • management information and external communication conditions may be set in an external device and transmitted to the cooking device 100.
  • the heating cooker 100 stores the received management information and external communication conditions in the storage unit 305 and uses them for the component detection process.
  • the external communication conditions shown in FIG. 25 are an example and can be changed arbitrarily.
  • a transmission means wireless, wireless LAN, infrared, etc.
  • a format of information to be transmitted numeric values, images, etc.
  • a priority order of transmission destinations, etc. may be settable.
  • transmission data including the comparison information may be collected in a database and transmitted to the external device all at once.
  • 27 and 28 are examples of external communication conditions set in the modification 2-2.
  • the external communication condition of the present modification includes a transmission method setting unit 182d. The user can operate the operation display unit 180 to select either “real time” transmission or “batch” transmission.
  • FIG. 27 shows external communication conditions when “real time” transmission is selected
  • FIG. 28 shows external communication conditions when “batch” transmission is selected.
  • a transmission interval is set in the interval setting unit 182b.
  • the transmission time setting unit 182e sets the timing for performing batch transmission.
  • the timing for performing batch transmission includes the end of the component detection process or an arbitrary timing according to a user instruction.
  • Management information and external communication conditions set via the operation display unit 180 are stored in the storage unit 305. And according to the external communication conditions memorize
  • FIG. 29 is a flowchart showing component detection processing in the present modification.
  • steps S1 to S10 in the component detection process of the present modification are the same as those in the flowchart shown in FIG.
  • step S3 external communication conditions including management information and a transmission method are set and stored in the storage unit 305 (S4).
  • the transmission method is either real-time transmission or batch transmission.
  • the component management unit 304 converts the management value S stored in the storage unit 305 and the component value M of the concentration received from the component detection device 1 into one. Based on this, comparison information is generated (S12). Then, the component management unit 304 determines whether batch transmission is selected as the transmission method (S220). Here, if the batch transmission has not been selected, that is, the real-time transmission is selected (S220: NO), whether the waiting time T 2 has elapsed (S221). Waiting time T 2 are, the time stored in the storage unit 305 as the transmission interval of the comparative information.
  • the transmission data set by the external communication condition is stored in the storage unit 305 (S222).
  • the transmission data stored in the storage unit 305 is transmitted via the communication unit 310 to the transmission destination of the external device (S223).
  • a stop command for stopping the component detection is generated by the component management unit 304 of the cooking device 100 and transmitted from the communication unit 310 to the component detection device 1 ( S16). Thereafter, the component management unit 304 determines whether or not batch transmission is selected as the transmission method and whether or not after component detection is selected as the batch transmission timing (S225).
  • the collective transmission is not selected, that is, when the real-time transmission is selected, or when the collective transmission at an arbitrary timing is selected (S225: NO)
  • the process proceeds to step S19, and the normal process is performed. Done.
  • transmission data stored in the storage unit 305 is read and transmitted as a database to the destination external device via the communication unit 310. (S226).
  • FIG. 30 is a diagram illustrating an example of a database transmitted during batch transmission.
  • the database that is collectively transmitted includes a data number, a component detection start time, management information, and thermal power, temperature, component value, and comparison information at each detection time.
  • the external device may display the received database on the display unit or may store it in a storage unit (not shown).
  • FIG. 31 is an example of a start screen 180Ca displayed on the operation display unit 180 in this modification.
  • the start screen 180Ca includes a “data transmission” button 188 in addition to a “START” button 184 and a “CANCEL” button 185.
  • the “data transmission” button 188 is pressed, transmission data stored in the storage unit 305 is read out and transmitted as a database from the communication unit 310 to the destination external device.
  • the “data transmission” button 188 may be configured to be displayed on a screen other than the start screen 180Ca or on a plurality of screens.
  • information related to the component processing of the cooking device 100 can be transmitted to an external device at an arbitrary timing.
  • the state of the food being cooked can be grasped in real time and reflected in cooking.
  • the cooking process, cooking state, and component detection results can be confirmed later, which can be used as a reference for the next cooking.
  • it is possible to reproduce the cooking process and cooking state by causing the heating cooker 100 to read the database of transmission data transmitted to the external device again, or to read a part of the database and modify it, thereby stabilizing the finish of the taste.
  • FIG. 32 is a flowchart showing the flow of transmission data selection processing in Modification 2-3. This process is started at an arbitrary timing of the user, for example, when the “data transmission” button 188 displayed on the operation display unit 180 is pressed. When the “data transmission” button 188 is pressed by the user, a recording data screen 180f is displayed on the operation display unit 180 (S230).
  • FIG. 33 is an example of a recording data screen 180f displayed on the operation display unit 180 of this modification.
  • the recording data screen 180f includes a data number 189a, a component detection start time 189b, data processing contents 189c, and an “execute” button 189d for data processing.
  • the data number only needs to be able to distinguish a plurality of data such as the component detection start time.
  • the user selects processing (transmission, deletion) of the displayed recording data and presses an “execute” button 189d, whereby processing corresponding to the content of the data processing is executed.
  • the “execute” button 189d when the “execute” button 189d is pressed, the data D1 is transmitted and the data D3 is deleted.
  • the transmitted data D1 is displayed as transmitted.
  • the present embodiment it is possible to arbitrarily transmit only desired data among transmission data stored in the storage unit 305 of the heating cooker 100 to an external device. Can be reduced. Moreover, the load of the heating cooker 100, the household appliance control apparatus 500, etc. by unnecessary data transmission can be reduced. Note that the recording data screen 180f may be displayed on an external device, and transmission data processing may be executed on the external device.
  • information to be transmitted in a batch may be selected for each cooking menu or for each management target person.
  • a button for inputting an extraction condition of data to be transmitted may be provided on the recording data screen 180f, and data corresponding to the extraction condition may be extracted and transmitted or deleted.
  • the cooking menu can be reproduced by extracting the data of “miso soup”, which is the cooking menu, and managing it collectively. Further, by extracting data of a specific management target person and transmitting it to the server device 603 installed in the hospital, it is possible to assist health care guidance by a medical staff or a registered dietitian.
  • FIG. 34 is an example of the detection result screen 180Dc displayed on the operation display unit 180 in Modification 2-4.
  • the detection result screen 180Dc includes comparison information 186, a “STOP” button 187, and a “record” button 187a.
  • the “record” button 187 a is pressed, the comparison information 186 and other transmission data may be stored in the storage unit 305.
  • the component management when the person to be managed includes a person who needs to manage the component (for example, salt) for health management, it is not necessary to record information on component detection during cooking. In this case, it is important to continuously record comparison information close to the actual food to be eaten, such as the time when the food is finished, the time when the food is divided during cooking, or the time when it is transferred to tableware. In such a case, only the information to be recorded can be recorded and transmitted to an external device at a time, so that self-management can be assisted. It can also be easily presented to medical personnel or a registered dietitian.
  • component for example, salt
  • Embodiment 3 FIG. Next, a third embodiment of the present invention will be described.
  • the third embodiment is different from the first and second embodiments in that the generated comparison information is output to both the external device and the heating cooker 100.
  • the other structure of the heating cooker 100 and the component detection apparatus 1 it is the same as that of Embodiment 1 and Embodiment 2.
  • FIG. 1 is the same as that of Embodiment 1 and Embodiment 2.
  • FIG. 35 is a flowchart showing component detection processing in the third embodiment. 35, the same operations as those illustrated in FIGS. 7 and 29 are denoted by the same reference numerals.
  • This embodiment differs from the component detection process shown in FIG. 29 in that it includes a step (S300) of outputting the comparison information to the operation display unit 180 or the audio output unit 165 after the comparison information is generated (S12).
  • comparison information is output in real time from the operation display unit 180 or the audio output unit 165 of the cooking device 100, and transmission data is output to an external device at any timing desired by the user. can do.
  • the user who is on the cooking device 100 side can discriminate how much the state of the cooked product is different from the user's desired state, the user at a distant place also confirms the cooking state. This improves convenience.
  • FIG. 36 is a flowchart showing a component detection process in Modification 3-1. 36, the same reference numerals are given to the same operations as those shown in FIG. Further, steps S1 to S10 in the component detection process of the present modification are the same as those in the flowchart shown in FIG. However, it is assumed that the storage unit 305 stores the transmission destinations of management information and comparison information.
  • the component value M of the component information received from the component detection device 1 by the component management unit 304 is obtained from the management value S stored in the storage unit 305. It is judged whether or not is smaller (S310). When the component value M is smaller than the management value S (S310: YES), comparison information is generated (S311). Then, the generated comparison information is transmitted from the communication unit 310 to the external device (S312). Thereafter, the process proceeds to step S14, and the subsequent processing is performed.
  • step S313 when the component value M of the component information received from the component detection device 1 is equal to or greater than the management value S stored in the storage unit 305 (S310: NO), comparison information is generated (S313), and the operation display unit 180 or the audio output unit 165 (S314). Thereafter, the process proceeds to step S14, and the subsequent processing is performed.
  • the cooking state is transmitted to the external device in real time, so that the user can change the current cooking state and the desired cooking state from a place away from the heating cooker 100. Can be easily grasped. This makes it possible to return to cooking when the current cooking state approaches the desired cooking state, improving the stability of the finished cooking, and improving the user's satisfaction.
  • the current cooking state reaches a desired cooking state, by outputting comparison information from the operation display unit 180 or the audio output unit 165 of the heating cooker 100, the user who has returned to cooking is provided. Can continue to inform the cooking state.
  • step S310 of this modification the component value M and the management value S are directly compared.
  • the management value is such that (S + ⁇ ) ⁇ M ⁇ (S ⁇ ).
  • S may have an allowable range ⁇ .
  • the allowable range ⁇ may be automatically set by the heating cooker 100 or may be set by the user.
  • the comparison is performed.
  • the audio output unit 165 of the external device or the audio output unit 165 of the heating cooker 100 outputs the audio. You may let them. Thereby, when the cooking state has reached a desired cooking state, it is possible to call attention even when the user is not looking at the display unit.
  • FIG. 37 is a schematic diagram of a cooking device 100A in the present embodiment.
  • the heating cooker 100A of the present embodiment is a rice cooker or a pressure cooker including a cooking container 701 and a main body 702 that is loaded with the cooking container 701 and heated.
  • 100 A of heating cookers of this Embodiment are provided with the component detection means 1A inside the cooking vessel 701.
  • FIG. The configuration and function of the component detection unit 1A are the same as those of the component detection device 1 in the first embodiment.
  • the component detection means 1A is disposed on the inner side surface of the cooking vessel 701. Thereby, when the bottom face of the cooking container 701 is heated, the influence of the temperature change of the bottom face in the component detection means 1A is small, and the detection accuracy is improved.
  • FIG. 38 is a diagram illustrating the configuration of the main part of the heating cooker 100A in the present embodiment.
  • heating coil 200, control unit 300, communication unit 310, power supply unit 320, and high-frequency inverter 330 that are substantially the same as those in Embodiment 1 are provided inside main body 702.
  • the component detection unit 1 ⁇ / b> A is disposed on the inner side surface of the cooking container 701 at a position that is not directly above the heating coil 200. Since the temperature change is the largest immediately above the heating coil 200, the detection accuracy is improved by arranging the component detection means 1 ⁇ / b> A so as not to be directly above the heating coil 200.
  • the flow of the component detection processing of the heating cooker 100A and the component detection means 1A in the present embodiment is the same as in the first to third embodiments.
  • the component detection unit 1 ⁇ / b> A measures the component of the cooked food stored in the cooking container 701 and transmits the measured component to the communication unit 310 of the main body 702.
  • the control unit 300 of the main body 702 generates comparison information based on the received component information, and outputs the comparison information to at least one of a display unit, an audio output unit, and an external device provided in the main body 702. .
  • FIG. 39 is a schematic diagram of a heating cooker 100B in Modification 4-1.
  • the component detection means 1B may be arranged on the lid of the heating cooker 100B.
  • the component detection means 1B is disposed so as to extend downward from the center of the inner lid of the heating cooker 100B.
  • the component detection part 51 of the component detection means 1B can be arrange
  • Module 5 For example, in the cooking device 100 or the external device, “component detection setting” or “external reception setting” may be set separately in addition to the external communication conditions.
  • various setting conditions are displayed as a list. However, in consideration of operability, the screen may be changed for each setting item, and the list may be finally displayed for confirmation.
  • FIG. 40 is a flowchart showing a component detection process in the fifth modification.
  • a condition setting selection screen is displayed on the operation display unit 180 (S500).
  • the condition setting selection screen includes items such as component detection settings, management information, external communication conditions, or external reception settings, for example.
  • the selected item is set, and the set condition is stored in the storage unit 305 (S501).
  • S502 it is determined whether or not the condition setting is to be ended (S502). If the condition setting is not to be ended (S502: NO), the process returns to step S500 and the next item is selected.
  • step S503 when all the condition settings are completed (S502: YES), the setting conditions stored in the storage unit 305 are displayed in a list (S503). Thereafter, the process proceeds to step S5, and component detection processing is performed based on various setting conditions stored in the storage unit 305.
  • the heating cooker 100 was set as the structure provided with the operation display part 180, it is not limited to this.
  • the operation display unit 180 is configured to be provided separately in conjunction with the heating cooker 100, or is cooked by projection means provided in the main body 110 of the heating cooker 100 or separately provided in conjunction with the heating cooker 100. It is good also as a structure projected on the circumference
  • an operation signal may be generated by recognizing the user's operation using a photographing unit that is in contact with the projected image or is separately provided with the cooking device 100 provided separately.
  • a display unit of an external device such as home appliances 501 to 504 or communication terminals 601 and 602 may be used as the operation display unit 180.
  • the setting and control related to the component detection processing of the heating cooker 100 and the component detection device 1 may be performed by any of the heating cooker 100, the component detection device 1, or external devices such as the communication terminals 601 and 602. .
  • the setting in the heating cooker 100 is performed not by the operation display unit 180 but by another operation unit (the upper surface operation unit 160 or the front operation unit 140) of the heating cooker 100 or an external device such as the communication terminals 601 and 602. Also good.
  • the component analysis of the component detection apparatus 1 may be performed by the heating cooker 100, and comparison information may be generated by an external device.
  • the communication unit 310 of the cooking device 100 may acquire and output comparison information from an external device.
  • the heating cooker 100 may be configured to perform heating control according to the comparison information. For example, when the component value M of the component information received from the component detection device 1 reaches the management value S stored in the storage unit 305, the operation display unit 180 or the voice output unit 165 notifies that fact, The heating power may be automatically stopped.
  • the management value S when generating the comparison information between the component value M and the management value S, the management value S has an allowable range ⁇ , and the component value M and the management value S ⁇ ⁇ May be compared.
  • the allowable range ⁇ may be automatically set by the heating cooker 100 or may be set by the user.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)

Abstract

La présente invention concerne un cuiseur à chaud qui est pourvu : d'une unité de chauffage qui chauffe un objet à cuire ; d'une unité de stockage qui stocke des informations de gestion qui sont définies concernant les ingrédients de l'objet à cuire ; d'une unité de commande qui obtient des informations d'ingrédient concernant l'objet à cuire et génère des informations de comparaison indiquant la différence entre les informations de gestion et les informations d'ingrédient ; et d'une unité de sortie qui délivre les informations de comparaison, l'unité de sortie étant une unité d'affichage qui affiche les informations de comparaison et/ou une unité de sortie audio qui délivre les informations de comparaison sous une forme audio et/ou une unité de communication qui transmet les informations de comparaison à un dispositif externe.
PCT/JP2017/010244 2017-03-14 2017-03-14 Cuiseur à chaud WO2018167850A1 (fr)

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WO2024084947A1 (fr) * 2022-10-21 2024-04-25 パナソニックＩｐマネジメント株式会社 Système de commande, procédé de commande, programme de commande, système de présentation d'informations, procédé de présentation d'informations et programme de présentation d'informations

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