State monitoring system for a heated object

Abstract

The present application provides a heated object state monitoring system that can appropriately detect whether a cooking container has a lid based on an image captured by a camera and monitor the state of the heated object thereafter. The heated object state monitoring system includes a lid presence / absence determination section (20a) that determines whether a lid (B) is present in a cooking container (A) of a heated object based on an image of a first monitoring region (ar1) in an image captured by a camera (31), and a state monitoring processing section (20b) that monitors a state such as boiling or boiling over based on an image of a second monitoring region (ar2) or (ar3) in the image captured by the camera (31) with the case where the determination result of the lid presence / absence determination section (20a) is negative as a necessary condition. The second monitoring region (ar2) or (ar3) is a region larger than the first monitoring region (ar1).

Description

TECHNICAL FIELD

[0001] The present application relates to a state monitoring system that monitors a state of a heated object heated by a heating cooker. BACKGROUND

[0002] In the past, the following technology has been known, for example, as described in Patent Literature 1 and Patent Literature 2: a heated object including a cooking container is imaged from above a heating cooker such as a stove by a camera, a state related to boiling over is monitored based on the imaged image, and a burner power control or the like is performed based on the monitoring result.

[0003] PRIOR ART DOCUMENTS

[0004] PATENT LITERATURE

[0005] Patent Literature 1: Japanese Patent Application Publication No. 2017-133722

[0006] Patent Literature 2: Japanese Patent Application Publication No. 2018-119709 SUMMARY

[0007] PROBLEMS TO BE SOLVED BY THE INVENTION

[0008] In the technology seen in Patent Literature 1 and Patent Literature 2, when a user starts heating cooking while a lid is placed on a cooking container, since an image of the lid is included in the imaged image of the camera, it is not possible to correctly determine the state of the cooking object inside the cooking container, or it is difficult to determine the state of the cooking object.

[0009] Therefore, it is desirable to detect whether a lid is placed on a cooking container before starting a process of monitoring the state of a cooking object inside the cooking container based on an imaged image of a camera. Also, in this case, from the viewpoint of saving costs and the like, it is desirable to be able to detect whether a lid is placed based on an imaged image of a camera.

[0010] However, on the surface of the lid placed on the cooking container, an image of a user or the like moving around the periphery of the heating cooker is easily reflected. Also, in a situation where an image of a user or the like is reflected on the surface of the lid like this, it is possible to cause false detection of the presence or absence of a lid based on the imaged image due to the influence thereof.

[0011] The present application is made in view of the above background, and aims to provide a state monitoring system that can appropriately detect whether a lid is placed on a cooking container based on an imaged image of an imaging device and monitor the state of the heated object after the above detection.

[0012] MEANS FOR SOLVING THE PROBLEMS

[0013] To achieve the above object, the technical content of the state monitoring system of a heated object of the present application is as follows. The state monitoring system is provided with an imaging device configured to be able to take an image of a heated object from the upper side of the heated object including a cooking container disposed above a heating section of a heating cooker, and to monitor the state of the heated object based on an imaging image obtained from the imaging device,

[0014] The state monitoring system is characterized by being provided with:

[0015] a lid presence / absence determining section that determines whether or not a lid is present on a cooking container included in a heated object disposed above the heating section based on an image of a first monitoring region that is a prescribed partial region in an image of the heated object included in the imaging image and that is set to include a portion of the lid in the case where the lid is present on the cooking container, and

[0016] a state monitoring processing section that, in the case where the heating section is heating the heated object, executes processing for monitoring the state of the heated object based on a second monitoring region as a necessary condition for a negative result of the determination by the lid presence / absence determining section, wherein the second monitoring region is a prescribed region that is larger than the first monitoring region in the image of the heated object included in the imaging image (first aspect of the present application).

[0017] According to the first aspect of the present application, since the first monitoring region can be set to be a small region that includes a portion of the lid in the case where the lid is present on the cooking container, the first monitoring region can be set to be a region in which an image of a user or the like moving around the periphery of the heating cooker is less likely to be reflected. Therefore, the determination of whether or not the lid is present on the cooking container can be appropriately executed with high reliability based on the image of the first monitoring region.

[0018] Further, the processing for monitoring the state of the heated object is executed as a necessary condition for a negative result of the determination by the lid presence / absence determining section (i.e., after it is confirmed that the lid is not present on the cooking container), and is executed based on the image of the second monitoring region that is larger than the first monitoring region in the image of the heated object included in the imaging image of the imaging device, so the state of the heated object can be appropriately recognized with high reliability.

[0019] Therefore, according to the first aspect of the present application, it is possible to appropriately detect whether or not a lid is present on a cooking container based on an imaging image of an imaging device and to monitor the state of a heated object after the detection.

[0020] In the above-described first aspect of the present application, it is preferable that the first monitoring area be set to an area in which an image within the first monitoring area constitutes a part of an image of the lid when the lid is placed on the cooking vessel of the heated object in such a manner that the image of the handle of the lid is included in the image of the lid, and the presence / absence of the lid judging section be configured to judge whether or not the lid is placed on the cooking vessel of the heated object by monitoring a temporal change in the image in the first monitoring area after the heating section starts heating the heated object (second aspect of the present application).

[0021] Here, in the case where the lid is placed on the cooking vessel, the image of the handle of the lid included in the first monitoring area remains as a constant image regardless of whether or not the portion other than the handle of the lid is transparent or non-transparent.

[0022] On the other hand, in the case where the lid is not placed on the cooking vessel, the image of the first monitoring area becomes an image within the cooking vessel, and thus the image of the first monitoring area is likely to change in time due to the movement of the cooking material within the cooking vessel at the time of heating of the heated object or the like.

[0023] Therefore, according to the second aspect of the present application, after the heating section starts heating the heated object, it is possible to appropriately judge whether or not the lid is placed on the cooking vessel of the heated object by monitoring a temporal change in the image in the first monitoring area.

[0024] In the above-described first aspect or second aspect of the present application, the following can be employed. The second monitoring area is an area including an image of a liquid surface within the cooking vessel of the heated object, and the state monitoring processing section is configured to have a function of judging whether or not a size of an area indicating a temporal change in the image in the second monitoring area or a first A index value indicating a change in the size becomes a prescribed state, i.e., a first A state, and detecting whether or not the liquid within the cooking vessel of the heated object is in a boiled state based on at least a result of the judgment (third aspect of the present application).

[0025] Here, when the liquid within the cooking vessel is continuously heated to become in a boiled state, the liquid surface moves at a plurality of portions of the liquid surface due to a bubble of water vapor or the like generated within the liquid. Therefore, when the liquid within the cooking vessel is in a boiled state or in a state close to the boiled state, the area in which the temporal change in the image occurs in the second monitoring area expands compared to before boiling.

[0026] Thus, according to the third aspect of the present application, by judging whether or not a first A index value indicating a size of a region in the second monitoring region in which an image in which a temporal change occurs or a change in the size becomes a prescribed state, i.e., a first A state, and detecting whether or not the liquid in the cooking vessel of the heated object is in a boiled state based on at least a result of the judgment, the detection can be appropriately performed.

[0027] In the first to third aspects of the present application described above, the second monitoring region can be a region including an image of a liquid surface in the cooking vessel of the heated object, and the state monitoring processing section can be configured to have a function of judging whether or not a first B index value indicating a size of a region in the second monitoring region in which an image in which a white bubble occurs or a change in the size becomes a prescribed state, i.e., a first B1 state, and detecting whether or not a boil-over of the liquid in the cooking vessel of the heated object is a precursor based on at least a result of the judgment, and a function of reducing a heating amount of the heating section or stopping an operation of the heating section when it is detected that the boil-over of the liquid in the cooking vessel of the heated object is the precursor (fourth aspect of the present application).

[0028] Here, if the liquid in the cooking vessel boils over, a large number of white bubbles are generated on a liquid surface of the liquid. Thus, according to the fourth aspect of the present application, whether or not a first B index value indicating a size of a region in the second monitoring region in which an image in which a white bubble occurs or a change in the size becomes a first B1 state as a prescribed state is judged, and whether or not a boil-over of the liquid in the cooking vessel of the heated object is a precursor is detected based on at least a result of the judgment, whereby the detection can be appropriately performed.

[0029] Further, when it is detected that the boil-over of the liquid in the cooking vessel of the heated object is the precursor, the heating amount of the heating section is reduced or the operation of the heating section is stopped, whereby the occurrence of the boil-over can be prevented.

[0030] In the fourth aspect described above, the state monitoring processing section can be further configured to have a function of judging whether or not the first B index value becomes a prescribed state, i.e., a first B2 state, different from the first B1 state after the heating section is controlled to reduce a heating amount by which the heating section heats the heated object when it is detected that the boil-over of the liquid in the cooking vessel of the heated object is the precursor, and detecting whether or not the boil-over of the liquid in the cooking vessel of the heated object is a precursor based on at least a result of the judgment, and a function of controlling the heating section to increase the heating amount by which the heating section heats the heated object when it is detected that the boil-over of the liquid in the cooking vessel of the heated object is the precursor (fifth aspect of the present application).

[0031] Here, when the liquid in the cooking container is about to boil over, if the amount of heating by the heating section is reduced, the amount of white bubbles generated on the surface of the liquid in the cooking container decreases, and the precursor of boiling over is eliminated. Therefore, according to the fifth aspect of the present application, after the heating section is controlled in such a manner that the amount of heating of the heated object by the heating section is reduced in response to detection of the occurrence of the precursor of boiling over, it is determined whether the B index value becomes a prescribed state, i.e., a second B2 state, which is different from the first B1 state, and based on at least the result of this determination, it is detected whether the precursor of boiling over of the liquid in the cooking container of the heated object is eliminated, whereby this detection can be appropriately performed.

[0032] In addition, in the case where it is detected that the precursor of boiling over has been eliminated, by increasing the amount of heating by the heating section, it is possible to prevent a situation where the amount of heating of the heated object is insufficient. Furthermore, it is possible to appropriately perform cooking such as noodle cooking while preventing boiling over.

[0033] In the above-described fifth aspect of the present application, the state monitoring processing section can be configured to have a function of alternately repeating control of the heating section in such a manner that the amount of heating of the heated object by the heating section is reduced in response to detection of the occurrence of the precursor of boiling over, and control of the heating section in such a manner that the amount of heating of the heated object by the heating section is increased in response to detection of the elimination of the precursor of boiling over. In this case, the state monitoring processing section can be configured to control the heating section in such a manner that the amount of heating of the heated object after each of the times when the number of times of increase of the amount of heating reaches a prescribed number of times is greater than the amount of heating after each of the times when the number of times of increase of the amount of heating is less than the prescribed number of times, when the above-described repeated control is performed (sixth aspect of the present application).

[0034] Thus, for example, in noodle cooking, in a preliminary stage of the noodle cooking, i.e., a situation where the number of times of control of the heating section in such a manner that the amount of heating of the heated object by the heating section is increased in response to detection of the elimination of the precursor of boiling over is less than a prescribed number of times, the amount of heating of the heated object by the heating section is controlled to be smaller than the amount of heating in a stage where the heating of the food material has progressed to some extent, i.e., a situation after the number of times of increase of the amount of heating reaches the prescribed number of times. Therefore, during the noodle cooking, by suppressing the amount of heating in the initial stage where boiling over is likely to occur when the food material is heated with a large amount of heating, it is possible to prevent the precursor of boiling over from frequently occurring. Furthermore, it is possible to suppress the frequency of reduction of the amount of heating of the heated object in response to detection of the occurrence of the precursor of boiling over, and thus it is possible to smoothly heat the food material in the initial stage of the noodle cooking.

[0035] In addition, the situation after the number of times of increase in the amount of heating reaches the prescribed number of times is a stage in which heating of the food material is performed to a certain extent. In this stage, even if the amount of heating of the heated object is large, boiling over is less likely to occur. Also, in this stage, the heated object is heated with a large amount of heating in accordance with detection of a situation in which the precursor of boiling over has been eliminated, whereby heating of the food material can be smoothly promoted.

[0036] In the first to fifth aspects described above, the state monitoring processing section can be configured to be able to acquire information related to the cooking container of the heated object and to be able to variably set parameters used in processing for monitoring the state of the heated object in accordance with the information related to the cooking container (seventh aspect of the invention).

[0037] Thus, the state of the heated object can be monitored on the basis of consideration of the influence of the color, material, and the like of the cooking container. Therefore, detection of the boiling state of the liquid in the cooking container, detection of the precursor of boiling over, and the like can be appropriately performed regardless of the influence of the difference in the color, material, and the like of the cooking container. Note that, for example, a threshold value or the like for comparison with the above-mentioned first index value and the above-mentioned second index value can be used as the above-mentioned parameters. BRIEF DESCRIPTION OF DRAWINGS

[0038] Figure 1 is a diagram showing the overall structure of a heating cooking system including a state monitoring system of one embodiment of the present application.

[0039] Figure 2 is a block diagram showing the structure of control of the heating cooking system in the embodiment.

[0040] Figure 3 is a flowchart showing the processing performed by the control device shown in Figure 2

[0041] Figure 4 is a flowchart showing the processing of Step 1 (STEP 1) of Figure 3

[0042] Figure 5 is a flowchart showing the processing of Step 2 (STEP 2) of Figure 3

[0043] Figure 6 is a flowchart showing the processing of Step 4 (STEP 4) of Figure 3

[0044] Figure 7A and Figure 7B are diagrams each illustrating a state in which a lid is attached to a cooking container and a state in which the lid is not attached to the cooking container. Figure 4 ​​​​FIG. 1 is a diagram illustrating a monitoring region set in Step 11 (STEP 11) of

[0045] Figure 8 is a diagram illustrating a monitoring region set in Step 21 (STEP 21) of Figure 5

[0046] Figure 9A and Figure 9B is a diagram illustrating a monitoring region set in Step 32 (STEP 32) of Figure 6

[0047] Figure 10 is a flowchart showing a process of Step 4 (process in the second embodiment). Figure 3

[0048] Figure 11 is a diagram showing a setting example of a fire (n) in a process of Step 39 (STEP 39) of Figure 10 Symbol explanation

[0049] 1... heating cooking system (state monitoring system), 5... heating section, 20a... cover presence / absence judging section, 20b... state monitoring processing section, 31... camera (imaging device), A... cooking container, B... cover, B1... cover handle, arl... cover presence / absence judging region (first monitoring region), ar2... boiling detection region (second monitoring region), ar3... boiling over monitoring region (second monitoring region).

[0050] DETAILED DESCRIPTION [First Embodiment]

[0051] Hereinafter, a first embodiment of the present application will be described with reference to

[0052] Figures 1-9B The heating cooking system 1 of the present embodiment is a system including a state monitoring system of a heated object, and includes a heating cooker 2 and a camera 31 as an imaging device that images the heating cooker 2 from above the heating cooker 2. Figure 1 Figure 2

[0053] ​​​​​​In the present embodiment, the heating cooker 2 is, for example, a gas stove, and a plurality of (for example, three) stove burners 5 and fire supports 6 as combustion-type heating sections are provided on the upper surface of the heating cooker 2. Among them, the stove burners 5 heat a heated object (omitted from the drawing) including a cooking container and a cooking target (cooking food, water, or the like) housed in the cooking container; and the fire supports 6 can load the heated object above each of the stove burners 5. In addition, the heating cooker 2 is provided with a grill box 7 and a grill burner 8 (shown in the drawing) disposed in the grill box 7, and the grill box 7 is formed in the housing of the heating cooker 2 in a manner capable of being opened and closed in front of the heating cooker 2. Figure 2

[0054] A temperature sensor 21 that detects the temperature of the respective heated objects (specifically, the temperature of the cooking container) being heated is provided at the center of each of the stove burners 5. The temperature sensor 21 is provided in such a manner that, in a case where the cooking container of the heated object is disposed on the fire support 6 so that the cooking container is positioned above the stove burner 5 corresponding to the temperature sensor 21, the temperature sensor 21 is in contact with and pressed down by the bottom surface of the cooking container.

[0055] On the front of the heating cooker 2, an operation button 11 for performing ignition, extinguishment, and fire adjustment (heating amount adjustment) of each of the stove burners 5 is provided for each of the stove burners 5, and an operation button 14 for performing ignition, extinguishment, and fire adjustment of the grill burner 8 is provided. Note that the operation portion for ignition and extinguishment and the operation portion for fire adjustment of each of the stove burners 5 and the grill burner 8 can each be an independent operation portion.

[0056] A push-open type stove operation portion 12 and a grill operation portion 15 are also provided on the front of the heating cooker 2. In this case, when a press operation is performed on the stove operation portion 12, the stove operation portion 12 opens, and a stove operation panel 13 can be exposed for operation. Although a detailed drawing is omitted, the stove operation panel 13 includes, in addition to a plurality of operation switches such as an operation switch related to various automatic cooking operations using each of the stove burners 5, a display that displays various information related to the operation of each of the stove burners 5 and the like.

[0057] In addition, when a press operation is performed on the grill operation portion 15, the grill operation portion 15 opens, and a grill operation panel 16 can be exposed for operation. Although a detailed drawing is omitted, the grill operation panel 16 includes, in addition to a plurality of operation switches such as an operation switch related to various automatic cooking operations using the grill burner 8, a display that displays various information related to the operation of the grill burner 8 and the like.

[0058] ​In this embodiment, camera 31 is mounted on a range hood 30 located above the heating cooker 2. The camera 31 is mounted on the range hood 30 in a manner that allows it to capture images of almost the entire upper part of the heating cooker 2 from above, near the rear of the heating cooker 2. Furthermore, camera 31 is configured to transmit the captured images to the control device 20 (described later) of the heating cooker 2 via wireless communication such as Bluetooth (registered trademark).

[0059] It should be noted that, in this embodiment, the image captured by camera 31 is a color image. This image can be either a still image or a moving image. Furthermore, camera 31 can be installed, for example, on a location other than the range hood 30, such as the side wall of the heating cooker 2. Additionally, camera 31 can be connected to the heating cooker 2 via a wired connection, enabling it to transmit the image to the heating cooker 2.

[0060] Furthermore, such as Figure 2 As shown, the heating cooker 2 also includes a control device 20, which has the function of controlling the overall operation of the heating cooker 2 (including the operation control of each stove burner 5 and grill burner 8). In addition to the temperature sensor 21 mentioned above, the heating cooker 2 also includes multiple sensors, including a heated object detection sensor 22. The heated object detection sensor 22 detects whether a heated object is positioned above each stove burner 5. The heated object detection sensor 22 is configured to detect the presence or absence of a heated object, for example, by detecting whether the temperature sensor 21 at the location of each stove burner 5 is pressed down.

[0061] It should be noted that in this embodiment, the control device 20 is able to acquire the image captured by the camera 31, and therefore can also detect whether there is a heated object at the configuration location of each stove burner 5 based on the image captured by the camera. Therefore, the heated object detection sensor 22 can be omitted.

[0062] The control device 20 consists of one or more electronic circuit units, including a processor such as a microcomputer, a memory (RAM, ROM, etc.), and interface circuits. The control device 20 receives input signals from multiple sensors of the heating cooker 2 (including the aforementioned temperature sensor 21 and the heated object detection sensor 22), as well as operation signals from the operation buttons 11, 14, and the operation panels 13, 16. Furthermore, the control device 20 can communicate with the camera 31, thereby enabling it to appropriately acquire video images from the camera 31.

[0063] Further, as a function realized by either or both of a hardware structure after installation and a program (software structure), the control device 20 has a function of performing work control of each of the cooktop burners 5 and the grill burners 8 (in detail, work control relating to ignition, extinguishment, and flame adjustment), a function of controlling display of the display section of the operation panel 13, 16, and the like, a function of outputting a voice or an alarm sound from a sound emitting section such as a speaker not shown in the drawing of the heating cooker 2, and the like.

[0064] Note that, in detail, the work control (combustion operation control) of each of the cooktop burners 5 and the grill burners 8 is performed by work control of an ignition device not shown in the drawing and an open / close valve and a flame adjustment valve not shown in the drawing provided on a fuel supply path corresponding to each of the cooktop burners 5 and the grill burners 8.

[0065] Further, the control device 20 includes, as a function of a lid presence / absence judging section 20a judging whether or not a lid is present on a cooking container of a heated object heated by each of the cooktop burners 5 and a function of a state monitoring processing section 20b performing a process of monitoring a state of the heated object (a heated cooking state), and the like. Here, the state of the heated object to be monitored by the state monitoring processing section 20b includes whether or not a liquid in the cooking container is boiling and a sign of whether or not the liquid is boiling over. Further, the state monitoring processing section 20b also has a function of performing work control of the cooktop burners 5 heating the heated object, and the like, in accordance with the detected state of the heated object.

[0066] Next, work performed by the heating cooker 2 in a case where automatic cooking operation using any one of the cooktop burners 5 is performed will be described. In the present embodiment, for example, in a case where automatic cooking operation such as boiling or simmering cooking (noodle cooking, and the like) is selected by the user at any one of the cooktop burners 5, the control device 20 performs the process shown in the flowchart of Fig. 10 after a heated object is set above the cooktop burner 5 (hereinafter referred to as an object cooktop burner 5) at which the automatic cooking operation is performed and after combustion operation of the object cooktop burner 5 is started. Figure 3 Note that, in this case, whether or not a heated object is set above the object cooktop burner 5 is detected on the basis of an output of the heated object detection sensor 22 corresponding to the object cooktop burner 5 or an image captured by the camera 31.

[0067] In step 1, the control device 20 performs, by the lid presence / absence judging section 20a, a lid presence / absence judging process of judging whether or not a lid is present on a cooking container of a heated object. This lid presence / absence judging process is performed in accordance with the flowchart shown in Fig. 11. Figure 4

[0068] ​In step 11, the cap presence / absence judging section 20a acquires the camera image of the camera 31, and sets the cap presence / absence judging region arl as a monitoring region in the camera image. This cap presence / absence judging region arl corresponds to the first monitoring region in the present application. For example, as illustrated in a double-dotted line in Figure 7A or Figure 7B the image of the cooking container A of the heated object included in the camera image of the camera 31, a partial region of a prescribed size at a central vicinity of the inner side of the open end of the cooking container A is set as the cap presence / absence judging region arl.

[0069] More specifically, as illustrated in Figure 7A the cap presence / absence judging region arl constitutes a partial region whose position is set with respect to the open end of the cooking container B so that, in the case where the lid B is placed on the cooking container A, the image within the cap presence / absence judging region arl contains the image of the lid handle Bl of the lid B and forms the image of a part (partial portion) of the lid B.

[0070] Note that, Figure 7A and Figure 7B the cap presence / absence judging region arl illustrated in a double-dotted line is a square region, but a region having another shape (for example, a circular region, an elliptical region, or the like) can also be employed. The same applies to the shapes of the boiling detection region ar2 and the boiling over monitoring region ar3 described later.

[0071] Next, in step 12 (STEP 12), the cap presence / absence judging section 20a acquires the camera image of the camera 31 successively at a prescribed sampling period, and judges whether or not the lid B is placed on the cooking container A on the basis of the temporal change of the image in the monitoring region (cap presence / absence judging region arl) in the camera image.

[0072] Here, in the case where the lid B is placed on the cooking container A, the image within the monitoring region (cap presence / absence judging region arl) forms such that the entire or a large part of the image is always the image of the lid handle Bl of the lid B as illustrated in Figure 7A Therefore, the pixel values (for example, luminance values, hue values, or the like) of the pixels of the cap presence / absence judging region arl remain substantially constant.

[0073] On the other hand, in the case where the lid B is not placed on the cooking container A, the image within the monitoring region (cap presence / absence judging region arl) forms such that the image of the liquid within the cooking container A or the cooking food material inside thereof is formed as illustrated in Figure 7B Moreover, due to the shaking or the like of the liquid within the cooking container A or the cooking food material inside thereof accompanying the heating of the cooking container A, the image of the monitoring region is likely to change in time compared to the case where the lid B is placed on the cooking container A.

[0074] Therefore, in the present embodiment, the cap presence / absence determination section 20a determines in step 12 whether or not there is a change (temporal change) in the image in the monitoring region (cap presence / absence determination region arl). More specifically, the cap presence / absence determination section 20a, for example, generates, for each sampling period of the captured image, a difference image between the image in the cap presence / absence determination region arl of the newly acquired captured image and the image in the cap presence / absence determination region arl of the captured image acquired in the previous sampling period (or the captured image acquired at the start of the cap presence / absence determination processing or in the vicinity thereof), and extracts, as the image fluctuation occurrence region, a region in which the pixel value in the difference image becomes a prescribed value or more.

[0075] Further, the cap presence / absence determination section 20a obtains a ratio of the area (or the number of pixels) of the image fluctuation occurrence region with respect to the area (or the number of pixels) of the cap presence / absence determination region arl as an index value indicating the degree of change in the image in the cap presence / absence determination region arl, and compares the ratio (hereinafter referred to as a first ratio) with a prescribed value set in advance. Also, in the period from the time of each sampling period to a prescribed time before that, in the case where the number of times that the above first ratio becomes a prescribed value or more exceeds a prescribed number of times, or in the case where the above first ratio becomes a prescribed value or more continuously in the period, the cap presence / absence determination section 20a decides that the determination result of step 12 (STEP 12) is affirmative, and in other cases, the cap presence / absence determination section 20a decides that the determination result of step 12 is negative.

[0076] Also, in the case where the determination result of step 12 is affirmative, in step 13 (STEP 13), the cap presence / absence determination section 20a determines that the lid B is not placed on the cooking container A (the lid B is not present), and ends the cap presence / absence determination processing.

[0077] In addition, in the case where the determination result of step 12 is negative, in step 14 (STEP 14), the cap presence / absence determination section 20a determines that the lid B is placed on the cooking container A (the lid B is present), and outputs notification information that the lid B should be removed from the cooking container A. This notification information is output, for example, as display information from the display section (for example, the display section of the operation panel 13) of the heating cooker 2, or as voice information from a sound emitting section not shown. Then, the cap presence / absence determination section 20a repeatedly performs the processing from step 12.

[0078] By executing the cover presence / absence determination processing in the above-described manner, it is possible to appropriately detect whether or not the cover B is placed on the cooking vessel A. In this case, since the cover presence / absence determination region arl in the imaging image of the camera 31 is a region set in a manner that the entirety or a large portion of the image in the inside thereof becomes the image of the cover handle Bl of the cover B, it is possible to detect whether or not the cover B is placed on the cooking vessel A with high reliability regardless of whether or not the portion other than the cover handle Bl of the cover B is transparent.

[0079] The following is added as a supplementary explanation. It is also possible to enable the control device 20 to acquire information indicating whether or not the portion other than the cover handle Bl of the cover B is transparent by, for example, a prescribed operation performed by the user on the heating cooker 2. Also, in the case where the portion other than the cover handle Bl of the cover B is not transparent, it is also possible to set the cover presence / absence determination region arl in a manner that, in the case where the cover B is placed on the cooking vessel A, the image in the cover presence / absence determination region arl becomes the image of the portion other than the cover handle Bl (partial portion) of the cover B.

[0080] In this case, in order to avoid as much as possible the activity of the user around the heating cooker 2 or the like in the state where the cover B is placed on the cooking vessel A being projected onto the cover B in the cover presence / absence determination region arl (and further, causing the image in the cover presence / absence determination region arl to change), it is preferable to set the position of the cover presence / absence determination region arl in a manner that the image of the cover B in the cover presence / absence determination region arl becomes the image of the cover B in the rearward direction (rearward direction of the heating cooker 2) of the cover handle Bl.

[0081] Returning to Figure 3 , after the control device 20 has executed the cover presence / absence determination processing by the cover presence / absence determination section 20a as described above (in other words, with the necessary condition that it is confirmed in the cover presence / absence determination processing that the cover B is not placed on the cooking vessel A), the boiling detection processing of detecting whether or not the liquid in the cooking vessel A is in a boiling state is then executed by the state monitoring processing section 20b in Step 2. This boiling detection processing is executed in a manner shown in the flowchart of Figure 5 .

[0082] In Step 21 (STEP 21), the state monitoring processing section 20b acquires the imaging image of the camera 31, and sets a boiling detection region ar2 as a monitoring region in the imaging image. This boiling detection region ar2 corresponds to the second monitoring region in the present application, and the boiling detection region ar2 is set, for example, in a manner that, as Figure 8The boiling detection region ar2 is set to be a region inside the open end of the cooking vessel A, in the image of the cooking vessel A contained in the captured image of the camera 31, having a prescribed size. More specifically, the boiling detection region ar2 is set so that the image within the boiling detection region ar2 becomes an image of the liquid surface directly above the bottom surface of the cooking vessel A. In addition, the boiling detection region ar2 is set to be a region larger (closer to the size of the open area of the cooking vessel A) than the lid presence / absence judgment region arl.

[0083] Note that, Figure 8 The image of the cooking vessel A above the burner 5 on the right front side of the heating cooker 2, for example, is briefly illustrated as being captured by the camera 31 located above the left side rear of the burner 5 of the stove 5. Figure 1 The boiling detection region ar2 is a region in the upper left of the image of the cooking vessel A, which is a region within the image of the liquid surface directly above the bottom surface of the cooking vessel A.

[0084] As a supplementary note, in the present embodiment, the boiling detection region ar2 is a region converging inside the open end of the cooking vessel A, but the boiling detection region ar2 can also be set so that the peripheral edge portion thereof somewhat extends outside the open end of the cooking vessel A.

[0085] Next, in step 22 (STEP 22), the state monitoring processing section 20b executes processing for judging whether or not the liquid in the cooking vessel A becomes a boiling state, based on changes in the image in the monitoring region (boiling detection region ar2) in the captured image of the camera 31, while successively acquiring the captured image of the camera 31 at a prescribed sampling period.

[0086] Here, when the liquid in the cooking vessel A becomes a boiling state, activity of the liquid occurs at a plurality of portions of the liquid surface due to the vapor bubbles and the like of water vapor generated inside the liquid. Therefore, the portions in which temporal changes (changes in short-term amplitude) of the image occur increase within the monitoring region (boiling detection region ar2).

[0087] Therefore, in the present embodiment, in step 12, the state monitoring processing section 20b executes as the processing for judging whether or not the liquid in the cooking vessel A becomes a boiling state, whether or not the proportion of the size of the region in which temporal changes of the image corresponding to boiling of the liquid occur, that is, the image fluctuation generation region, within the monitoring region (boiling detection region ar2) increases to a prescribed value or more (the proportion with respect to the entire size of the boiling detection region ar2).

[0088] More specifically, the state monitoring processing section 20b generates, for example, for each sampling period of the picked-up image, a difference image between the image in the boiling detection region ar2 of the newly picked-up picked-up image and the image in the boiling detection region ar2 of the picked-up image picked up in the sampling period immediately before it as an index value indicating the image change for each of the sampling periods, and extracts a region in which the pixel value becomes a prescribed value or more in the difference image as an image fluctuation occurrence region associated with the boiling state.

[0089] Further, the state monitoring processing section 20b obtains a ratio of the area (or the number of pixels) of the image fluctuation occurrence region to the area (or the number of pixels) of the boiling detection region ar2 as an index value indicating the size of the image fluctuation occurrence region within the boiling detection region ar2, and compares the ratio (hereinafter referred to as a second ratio) with a prescribed value set in advance. The second ratio corresponds to the first A index value in the present application.

[0090] Then, the state monitoring processing section 20b determines the determination result of the decision step 22 to be affirmative in a case where the number of times that the above-mentioned second ratio becomes a prescribed value or more exceeds a prescribed number of times within the period from the time of each sampling period to a prescribed time before it or in a case where the above-mentioned second ratio becomes a prescribed value or more continuously within the period, and determines the determination result of the decision step 22 to be negative in other cases. Note that, in the present embodiment, the case where the determination result of the decision step 22 is affirmative corresponds to the case where the first A index value becomes a prescribed first A state in the present application.

[0091] For supplementary explanation, in the decision step 22, for example, the difference between the newly obtained second ratio and the second ratio obtained at or near the time when the execution of the boiling detection processing is started, i.e., the amount of change (the amount of increase) of the value of the second ratio from the second ratio at or near the time when the execution of the boiling detection processing is started, can be obtained, and the amount of change of the second ratio can be compared with a prescribed value set in advance.

[0092] Further, for example, the determination result of the decision step 22 can be determined to be affirmative in a case where the number of times that the amount of change of the above-mentioned second ratio becomes a prescribed value or more exceeds a prescribed number of times within the period from the time of each sampling period to a prescribed time before it or in a case where the amount of change of the above-mentioned second ratio becomes a prescribed value or more continuously within the period, and the determination result of the decision step 22 can be determined to be negative in other cases. In this case, the case where the determination result of the decision step 22 is determined to be affirmative corresponds to the case where the change of the first A index value becomes a prescribed first A state in the present application.

[0093] In the case where the result of the determination in step 22 is affirmative, the state monitoring processing section 20b further determines in step 23 whether or not the temperature of the cooking vessel A detected by the temperature sensor 21 corresponding to the object stove burner 5 converges within the allowable range (an allowable range of about 100°C) corresponding to the boiling state of the liquid in the cooking vessel A.

[0094] In the case where the result of the determination in either of step 22 and step 23 is negative, the state monitoring processing section 20b continues the processing from step 22. In the case where the result of the determination in both of step 22 and step 23 is affirmative, the state monitoring processing section 20b detects in step 24 that the liquid in the cooking vessel A has become in the boiling state. Further, the state monitoring processing section 20b outputs in step 25 (STEP 25) notification information indicating that the liquid in the cooking vessel A has become in the boiling state, and reduces the fire (heating amount) of the object stove burner 5 to a prescribed weak fire. Thus, the boiling detection processing ends. Note that the report information output in step 25 is output as display information from the display section (for example, the display section of the operation panel 13) of the heating cooker 2, or as voice information from an unillustrated sound emitting section.

[0095] As described above, the boiling detection processing (the processing of step 2) in the present embodiment is executed in the state where it is confirmed that the lid B is not placed on the cooking vessel A, and thus it is possible to appropriately detect whether or not the liquid in the cooking vessel A has become in the boiling state using the image of the boiling detection region ar2 in the captured image of the camera 31.

[0096] As a supplementary note, in the boiling detection processing of the present embodiment, in order to detect whether or not it has become in the boiling state, the result of the determination of step 22 relating to the image of the boiling detection region ar2 and the result of the determination of step 23 relating to the temperature of the cooking vessel A are utilized. However, it is also possible to omit the determination processing of step 23, and to detect whether or not it has become in the boiling state based on only the result of the determination of step 22.

[0097] Further, the extraction of the image variation generation region in step 22 can be affected by the color, material, and the like of the cooking container A, for example. Therefore, the control device 20 can also be configured to be able to recognize the color of the cooking container from the image of the cooking container in the captured image of the camera 31. Alternatively, the control device 20 can be able to acquire information related to the color and material of the cooking container A, for example, by the user performing a prescribed operation on the heating cooker 2. Also, the parameters used in the processing of step 22, such as the prescribed value compared with the above-described second ratio (or the variation amount of the second ratio), the time range of the period required for the determination of the boiling state in step 22, the prescribed number of times compared with the above-described second ratio (or the variation amount of the second ratio) being the prescribed value or more in the period, and the like can be appropriately and variably set according to the color, material, and the like of the cooking container A.

[0098] Return Figure 3 After the control device 20 has executed the boiling detection processing by the state monitoring processing section 20b in the above-described manner, it then determines whether or not the cooking by the target hob burner 5 is finished in step 3 (STEP 3). In this case, the determination result of step 3 is affirmative in the case where the automatic cooking operation at the target hob burner 5 is the water boiling operation, or in the case where the user has performed an ignition-off operation of the target hob burner 5. Further, the determination result of step 3 is negative in the case where the automatic cooking operation at the target hob burner 5 is the simmering cooking operation, and the combustion operation of the target hob burner 5 continues. Also, in the case where the determination result of step 3 is affirmative, the control device 20 ends the processing of the flowchart of FIG. 2. Figure 3

[0099] Further, in the case where the determination result of STEP 3 is negative, the control device 20 executes a boiling over monitoring processing, which is a processing for monitoring the presence or absence of a precursor to the boiling over of the liquid in the cooking container A, by the state monitoring processing section 20b in the following step 4. This boiling over monitoring processing is executed in accordance with the flowchart shown in FIG. 4. Figure 6

[0100] In step 31, the state monitoring processing section 20b controls the fire of the target hob burner 5 to be a fire appropriate to the size of the cooking container A (a relatively strong fire within a range in which the flame does not protrude from the outer periphery of the cooking container A). In this case, the state monitoring processing section 20b acquires (determines) information indicating the size of the cooking container A based on the image of the cooking container A in the captured image of the camera 31, and decides the fire of the target hob burner 5 in accordance with the size of the cooking container A.

[0101] ​​It should be noted that the heat output of the burner 5 of the target stove to be controlled in step 31 can be determined not only based on the size of the cooking container A, but also, for example, in a way that reflects the material of the cooking container A. Alternatively, the user can set the heat output to any heat output higher than a predetermined value. For example, the heat output can be the heat output set by the user through heat operation after the boilover monitoring process begins and before the judgment result in step 33 initially becomes positive. Alternatively, the heat output can also be a pre-set, high-power heat output (the maximum heat output of the target stove burner or a heat output close to it).

[0102] Next, in step 32 (STEP 32), the status monitoring processing unit 20b acquires the image captured by the camera 31 and sets the boiling overflow monitoring area ar3 as the monitoring area in the image. This boiling overflow monitoring area ar3 corresponds to the second monitoring area in this invention. In this embodiment, the boiling overflow monitoring area ar3 is set, for example, according to the color of the cooking container A, as follows: Figure 9A or Figure 9B The shape illustrated by the double-dotted line.

[0103] Specifically, the status monitoring and processing unit 20b obtains the color information of the cooking container A from the image of the cooking container A above the burner 5 of the object stove in the acquired camera image, and identifies whether the color of the cooking container A is a white color (white or a color close to white) or a color other than white.

[0104] Furthermore, if the color of the cooking container A is a color other than white, the status monitoring processing unit 20b sets the boiling overflow monitoring area ar3, which serves as the monitoring area, to the following settings: Figure 9A The area of ​​a predetermined size inside the opening of cooking container A in the image, illustrated by the double-dotted line, is defined. In this case, the boiling overflow monitoring area ar3 is set to be a portion of the image that includes the area inside the opening of cooking container A.

[0105] Furthermore, when the cooking container A is white, the status monitoring processing unit 20b sets the boiling overflow monitoring area ar3, which serves as the monitoring area, as follows: Figure 9B The double-dotted line illustrates a region of a predetermined size inside the opening of cooking container A in the image of cooking container A. In this case, the boiling overflow monitoring region ar3 is set to include a wide portion of an image, which is an image taken from the image of the region inside the opening of cooking container A, excluding the image near the side wall of cooking container A (or an image of the portion directly above the bottom surface of cooking container A in the image of the region inside the opening of cooking container A).

[0106] As described above, the reason why the boiling-over monitoring region ar3 is made different between the case where the color of the cooking vessel A is a white color and the case where the color is other than a white color is to utilize the image of the white bubbles as described later for detecting the precursor of boiling-over. Note that the boiling-over monitoring region ar3 is larger than the above-mentioned cover presence / absence judging region arl in either case where the color of the cooking vessel A is a white color or the color is other than a white color.

[0107] As a supplementary note, in the present embodiment, the boiling-over monitoring region ar3 is a region converging to the inside of the open end of the cooking vessel A, but the boiling-over monitoring region ar3 can also be set so that the peripheral edge portion thereof somewhat protrudes to the outside of the open end of the cooking vessel A.

[0108] Next, in step 33 (STEP 33), the state monitoring processing section 20b successively acquires the captured image of the camera 31 at a prescribed sampling period while executing processing for judging whether or not the liquid in the cooking vessel A has a precursor of boiling-over, based on the image of the white bubbles in the monitoring region (boiling-over monitoring region ar3) in the captured image.

[0109] Here, if the liquid in the cooking vessel A is about to boil over (before the boiling-over is imminent), a large number of white bubbles are generated in a wide range of the liquid surface of the liquid. Therefore, in the present embodiment, in step 33, the state monitoring processing section 20b executes processing of judging whether or not the proportion of the size of the generation region of the image of the white bubbles, i.e., the white bubble image region, in the monitoring region (boiling-over monitoring region ar3) is increased to a prescribed upper limit value or more, as processing for judging whether or not the liquid in the cooking vessel A has a precursor of boiling-over.

[0110] More specifically, the state monitoring processing section 20b determines the white bubble image region based on the pixel values (hue values, etc.) of the respective pixels of the image of the boiling-over monitoring region ar3 in the newly acquired captured image, for example, for each sampling period of the captured image.

[0111] Further, the state monitoring processing section 20b obtains the proportion of the area (or the number of pixels) of the white bubble image region with respect to the area (or the number of pixels) of the boiling-over monitoring region ar3 as an index value indicating the size of the white bubble image region in the boiling-over monitoring region ar3, and compares the proportion (hereinafter, referred to as a third proportion) with a prescribed upper limit value set in advance. The third proportion corresponds to the first B index value in the present application.

[0112] Further, the state monitoring processing section 20b determines that the determination result of the step 33 is affirmative in a case where the number of times that the third ratio becomes equal to or more than the prescribed upper limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the time before the prescribed time, or in a case where the third ratio becomes equal to or more than the prescribed upper limit value continuously during the period, and determines that the determination result of the step 33 is negative in other cases. Note that, in the present embodiment, the case where the determination result of the step 33 is determined to be affirmative corresponds to the case where the value of the Bth index becomes the prescribed Blth state in the present invention.

[0113] Further, the state monitoring processing section 20b determines that the determination result of the step 33 is affirmative in a case where the number of times that the third ratio becomes equal to or more than the prescribed upper limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the time before the prescribed time, or in a case where the third ratio becomes equal to or more than the prescribed upper limit value continuously during the period, and determines that the determination result of the step 33 is negative in other cases. Note that, in the present embodiment, the case where the determination result of the step 33 is determined to be affirmative corresponds to the case where the value of the Bth index becomes the prescribed Blth state in the present invention.

[0114] Further, the state monitoring processing section 20b determines that the determination result of the step 33 is affirmative in a case where the number of times that the third ratio becomes equal to or more than the prescribed upper limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the time before the prescribed time, or in a case where the third ratio becomes equal to or more than the prescribed upper limit value continuously during the period, and determines that the determination result of the step 33 is negative in other cases. Note that, in the present embodiment, the case where the determination result of the step 33 is determined to be affirmative corresponds to the case where the value of the Bth index becomes the prescribed Blth state in the present invention.

[0115] The case where the determination result of the step 33 is negative can be regarded as a situation where there is no sign of boiling over. In this case, the state monitoring processing section 20b determines whether or not the subject burner 5 is extinguished in the step 34, and repeats the determination processing of the step 33 in a case where the determination result is negative (a case where the combustion operation of the subject burner 5 continues).

[0116] Further, the state monitoring processing section 20b determines that the determination result of the step 33 is affirmative in a case where the number of times that the third ratio becomes equal to or more than the prescribed upper limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the time before the prescribed time, or in a case where the third ratio becomes equal to or more than the prescribed upper limit value continuously during the period, and determines that the determination result of the step 33 is negative in other cases. Note that, in the present embodiment, the case where the determination result of the step 33 is determined to be affirmative corresponds to the case where the value of the Bth index becomes the prescribed Blth state in the present invention.

[0117] In the case where the determination result of the step 33 is affirmative, the state monitoring processing section 20b detects a sign of boiling over in the step 35, and reduces the fire (heating amount) of the subject burner 5 to a prescribed weak fire. This prevents the occurrence of boiling over. In the case where the determination result of the step 33 is affirmative, the state monitoring processing section 20b detects a sign of boiling over in the step 35, and reduces the fire (heating amount) of the subject burner 5 to a prescribed weak fire. This prevents the occurrence of boiling over.

[0118] The state monitoring processing section 20b further executes the determination processing of Step 36. The determination processing of Step 36 is processing for making a determination as to whether or not the precursor of boil-over has been eliminated, based on the image of the white bubbles in the boil-over monitoring region ar3 in the picked-up image of the camera 31, while continuously successively picking up the picked-up image of the camera 31 at a prescribed sampling cycle.

[0119] More specifically, as in the case of the determination processing of Step 33, the state monitoring processing section 20b calculates the above-mentioned third ratio based on the image of the boil-over monitoring region ar3 in the picked-up image of the camera 31. Further, the state monitoring processing section 20b compares the calculated third ratio with a prescribed lower limit value which is a value smaller than the above-mentioned prescribed upper limit value in the determination processing of Step 33 by a prescribed amount.

[0120] Then, in the case where the number of times that the above-mentioned third ratio becomes equal to or lower than the prescribed lower limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the prescribed time before, or in the case where the above-mentioned third ratio becomes equal to or lower than the prescribed lower limit value continuously during the period, the state monitoring processing section 20b determines that the determination result of Step 36 is affirmative, while in other cases, the state monitoring processing section 20b determines that the determination result of Step 36 is negative. Note that, in the present embodiment, the case where the determination result of Step 36 (STEP 36) is determined to be affirmative corresponds to the case where the Bth index value in the present application becomes the prescribed B2th state.

[0121] As a supplement, in Step 36, for example, the amount of change in the newly calculated third ratio (the amount of change from the value of the third ratio at the time of the start of execution of the boil-over monitoring processing or in the vicinity thereof) in each sampling cycle can be calculated as in the case of the supplement to the description of Step 33, and the amount of change in the third ratio can be compared with the prescribed lower limit value which is set in advance.

[0122] Further, for example, in the case where the number of times that the amount of change in the above-mentioned third ratio becomes equal to or lower than the prescribed lower limit value exceeds a prescribed number of times during the period from the time of each sampling cycle to the prescribed time before, or in the case where the amount of change in the above-mentioned third ratio becomes equal to or lower than the prescribed lower limit value continuously during the period, the determination result of Step 36 can be determined to be affirmative, while in other cases, the determination result of Step 36 can be determined to be negative. In this case, the case where the determination result of Step 36 is determined to be affirmative corresponds to the case where the change in the Bth index value in the present application becomes the prescribed B2th state.

[0123] Alternatively, in step 36, for example, the amount of change (decrease) in the value of the third ratio at the time when the result of the determination in step 33 becomes affirmative or in the vicinity thereof can also be calculated as the amount of change in the third ratio newly calculated in each sampling period, and the amount of change in the third ratio can be compared with the predetermined prescribed value.

[0124] Also, for example, in a case where the number of times that the amount of change in the third ratio becomes a decrease amount of the prescribed value or more exceeds a prescribed number of times in a period from the time of each sampling period to a prescribed time before, or in a case where the amount of change in the third ratio becomes a decrease amount of the prescribed value or more continuously in the period, it can be determined that the result of the determination in step 36 is affirmative, whereas in other cases, it can be determined that the result of the determination in step 36 is negative. In this case, a case where the result of the determination in step 36 is determined to be affirmative corresponds to a case where the change in the Bth index value in the present application becomes the prescribed B2th state.

[0125] A case where the result of the determination in step 36 is negative is a case where the condition in which the boil-over precursor is not sufficiently eliminated is likely. In this case, the state monitoring processing section 20b determines whether the object stove burner 5 is extinguished in step 37 similarly to the above-described step 34, and in a case where the result of the determination is affirmative, ends the boil-over monitoring processing.

[0126] In addition, in a case where the result of the determination in step 37 is negative, the state monitoring processing section 20b repeats the determination processing of step 36. Also, in a case where the result of the determination in step 36 is affirmative, the state monitoring processing section 20b detects that the boil-over precursor has been eliminated in step 38, and controls the fire (heating amount) of the object stove burner 5 to be a fire appropriate to the size of the cooking vessel A similarly to the above-described step 31. Then, the state monitoring processing section 20b executes the processing from step 33 again.

[0127] As described above, the boil-over monitoring processing (the processing of step 4) in the present embodiment is executed in a state where it is confirmed that there is no lid on the cooking vessel, and thus it is possible to appropriately detect whether the boil-over precursor is generated in the liquid in the cooking vessel A and whether the boil-over precursor is eliminated using the image of the boil-over monitoring region ar3 in the captured image of the camera 31.

[0128] As a supplementary note, the extraction of the white bubble image region in step 33 and step 36 is likely to be affected by the color of the cooking vessel A, and thus the control device 20 can appropriately and variably set the parameters used in the processing of step 33, step 36, such as the prescribed value (upper limit value or lower limit value) with which the above-described third ratio (or the amount of change in the third ratio) is compared, for example, in accordance with the color information acquired in step 31.

[0129] In addition, since the easiness of generation of boil-over is affected by the material of the cooking vessel A, the user can also cause the control device 20 to be able to acquire information about the material of the cooking vessel A by performing a prescribed operation on the heating cooker 2. Also, the following parameters and the like can be appropriately and variably set in accordance with the material of the cooking vessel A: a prescribed value (upper limit value or lower limit value) to be compared with the above-described third ratio (or the variation amount of the third ratio), the time range of the period required for the determination of the occurrence of the boil-over precursor in step 33, the prescribed number of times to be compared with the number of times in which the above-described third ratio (or the variation amount of the third ratio) becomes equal to or greater than the prescribed upper limit value in the period, the time range of the period required for the determination of the elimination of the boil-over precursor in step 36, the prescribed number of times to be compared with the number of times in which the above-described third ratio (or the variation amount of the third ratio) becomes equal to or less than the prescribed lower limit value in the period, and the like, which are used in steps 33 and 36.

[0130] [Second Embodiment]

[0131] Next, the second embodiment of the present application will be described with reference to Figure 10 and Figure 11 The second embodiment of the present application will be described. Note that in the present embodiment, only a part of the processing in the boil-over monitoring processing is different from that in the first embodiment, and thus the description of the matters common to the first embodiment will be omitted.

[0132] In the present embodiment, the control device 20 executes the boil-over monitoring processing by the state monitoring processing section 20b in accordance with the flowchart of Figure 10 In the boil-over monitoring processing in the present embodiment, the state monitoring processing section 20b executes the processing of step 32' instead of the processing of step 32 shown in Figure 6 , and executes the processing of steps 38' and 39 instead of the processing of step 38 shown in Figure 6 .

[0133] Specifically, in step 32' (STEP 32'), the state monitoring processing section 20b sets the boil-over monitoring region ar3 as the monitoring region in the captured image of the camera 31, as in the first embodiment. Further, the state monitoring processing section 20b initializes the count value of the number of times of increase in the fire power of the subject hob burner 5, i.e., the fire power increase number n, to zero, in accordance with the detection of the elimination of the boil-over precursor.

[0134] In addition, in the next processing when the determination result of step 36 is affirmative, i.e., in step 38', the state monitoring processing section 20b detects the elimination of the boil-over precursor, and increases the count value of the fire power increase number n by "1".

[0135] Next, in step 39, the state monitoring processing section 20b performs control so that the fire of the target stove burner 5 is increased from the weak fire in step 35 to a fire (n) set in accordance with the current value of the fire increase number n. In this case, the fire (n) in accordance with the fire increase number n is set so as to increase toward the upper limit fire A within a range of a fire greater than the weak fire in step 35 (STEP 35) as the fire increase number n increases. That is, the fire (n) is set so as to satisfy the relation fire (n - 1) < fire (n) < upper limit fire A (including the relation fire (n - 1) < fire (n) < upper limit fire A) within a range of a fire greater than the weak fire in step 35. Note that the fire (n) is maintained at the upper limit fire A after the upper limit fire A is reached (when the fire increase number n becomes a certain prescribed number nx or more).

[0136] Here, for example, a fire (a stronger fire within a range in which the flame does not extend from the outer periphery of the cooking vessel A) that is appropriate for the size of the cooking vessel A can be employed as the upper limit fire A, that is, a fire that is controlled in step 31 or step 38 (STEP 38) of the first embodiment can be employed as the upper limit fire A. Alternatively, for example, a fire of the target stove burner 5 before a precursor to a boil-over is set by the user (for example, a fire set by a fire operation by the user before the result of the determination in step 33 becomes affirmative for the first time after the boil-over monitoring processing is started) can be employed as the upper limit fire A. Alternatively, a strong fire (a maximum fire of the target stove burner 5 or a fire close thereto) of a prescribed value set in advance can be employed as the upper limit fire A.

[0137] Figure 11 An example of the setting of the fire (n) corresponding to the fire increase number n is shown in the graph. In this illustrated example, at the time of the first increase of the fire of the target stove burner 5, the fire (n) (fire (1)) is set to a prescribed medium fire a (a fire of a medium degree between the weak fire and the maximum fire), for example, which is greater than the weak fire in step 35.

[0138] Also, the fire (n) is set to increase to the upper limit fire A in stages as the fire increase number n increases until the fire increase number n reaches a prescribed number nx (nx = 4 in the illustrated example), and the fire (n) is maintained at the upper limit fire A after the fire increase number n reaches the prescribed number nx. Therefore, the fires (n) after the increases of each of the times after the fire increase number n reaches the prescribed number nx (fire (4), fire (5),...) are set to be greater than the fires (n) after the increases of each of the times before the fire increase number n reaches the prescribed number nx (fire (1), fire (2), fire (3)). Figure 11 Figure 11

[0139] ​​It should be noted that, in Figure 11 In the example shown, the prescribed number of times nx represents the number of times the firepower (n) increases to reach the upper limit firepower A is "4". However, this prescribed number nx can also be "5" or more or "3" or less. In this case, when nx = 2, only during the first increase in firepower, the increased firepower (1) is set to be less than the upper limit firepower A. During subsequent increases in firepower, the increased firepower (n) (firepower (2), firepower (3), ...) is set to the upper limit firepower A.

[0140] Alternatively, for example, before the number of times the firepower increases n reaches a predetermined number na (2 or more), the firepower (n) can be maintained at the same firepower as the firepower (1). After the number of times the firepower increases n exceeds a predetermined number na (2 or more), the firepower (n) can be increased from the firepower (1) to the upper limit firepower A.

[0141] This embodiment is the same as the first embodiment except for the matters described above. According to this embodiment, in addition to the effects described in the first embodiment, the following effects can also be achieved: For example, in cooking noodles, especially in the initial stage (the initial stage after the noodles are added to boiling water), if the heating amount is high, boiling is likely to occur due to the starch content of the noodles. Therefore, if the heat level increased based on the detection of the elimination of boiling point signs is set to an upper limit A from the first increase, boiling point signs are likely to occur frequently in the initial stage of noodle cooking, and consequently, the heating period at low heat level tends to be longer.

[0142] On the other hand, as the cooking time of the noodles progresses (as the noodles are heated), the likelihood of boiling over decreases (even with a large amount of heat, boiling over is less likely to occur). Therefore, in this embodiment, during the initial stage of noodle cooking (before the number of times the heat is increased n reaches a predetermined number nx), the heat (n) that is increased based on the detection of the elimination of signs of boiling over is set to a heat lower than the upper limit heat A. After the number of times the heat is increased n reaches the predetermined number nx, the heat (n) is maintained at the upper limit heat A.

[0143] This prevents excessively frequent signs of boiling over (and thus suppresses the occurrence of boiling over during periods of low heat), and allows for smooth heating of the surface.

[0144] [Other Implementation Methods]

[0145] The above describes embodiments of the present application, but the present application is not limited to the above-described embodiments and can be implemented in other ways. For example, the state monitoring processing section 20b can be configured to perform one of the boiling detection processing and the boiling over monitoring processing using the captured image of the camera 31. Also, either one of the boiling detection processing and the boiling over monitoring processing can be performed by other methods that do not use the captured image of the camera 31.

[0146] In addition, the boiling detection processing and the boiling over monitoring processing using the captured image of the camera 31 can each be performed together with the cap presence / absence determination processing at times other than the automatic cooking operation, i.e., at times of normal cooking operation in which the user performs an operation to operate the cooktop burner 5.

[0147] In addition, in the above-described embodiment, the power of the subject cooktop burner 5 is reduced to a predetermined low power when the boiling state is detected in the boiling detection processing. However, in cooking in which cooking is completed by boiling of the liquid in the cooking vessel A, such as water boiling cooking, the subject cooktop burner 5 can be turned off when the boiling state is detected.

[0148] In addition, in the boiling cooking, the execution of the reduction of the power of the subject cooktop burner 5 can be omitted when the boiling state is detected. In addition, in the boiling cooking in which the user does not need to perform an operation such as putting in cooking ingredients in response to boiling of the liquid in the cooking vessel A, the processing of outputting notification information that the subject cooktop burner 5 is in the boiling state can be omitted when the boiling state is detected.

[0149] In addition, in the above-described embodiment, the power (heating amount) of the subject cooktop burner is reduced when a sign of boiling over is detected. However, in normal cooking other than the automatic cooking operation, the subject cooktop burner 5 can be turned off (operation of the subject cooktop burner 5 can be stopped) when a sign of boiling over is detected.

[0150] In addition, in the above-described embodiment, a gas cooktop is exemplified as the heating cooking appliance 2, but the heating cooking appliance in the present application can be a heating cooking appliance provided with a heating section of, for example, an IH type or an electric heating type.

Claims

1. A heated object state monitoring system that includes an imaging device configured to capture an image of a heated object from above the heated object including a cooking container disposed above a heating section of a heating cooker, and monitors a state of the heated object based on a color image obtained from the imaging device, the heated object state monitoring system characterized by comprising: A lid presence / absence judging section judges whether or not a lid is placed on a cooking container included in a heated object disposed above the heating section, on the basis of a color image of the first monitoring region, wherein the first monitoring region is a prescribed local region in a color image of the heated object included in the color image, and is set to include a color image of a portion of a lid in a case where the cooking container is covered with the lid, and a state monitoring processing section that, in a case where the heating section is heating the heated object, executes processing for monitoring a state of the heated object based on a color image of a second monitoring region that is a prescribed region larger than the first monitoring region in the color image of the heated object included in the color image, with a negative result of a judgment by the presence / absence of the lid judging section being a necessary condition. the state monitoring processing section executes boiling detection processing in which it is judged whether or not a liquid included in the heated object in the color image of the second monitoring region is in a boiling state based on a temporal change in activity of the liquid, and boiling over monitoring processing in which, in a case where the liquid is in the boiling state, it is determined whether or not a precursor to boiling over of the liquid has occurred based on a size of a white bubble image region included in the color image of the second monitoring region.

2. The heated object state monitoring system according to claim 1, characterized in that: the first monitoring region is set so that a color image within the first monitoring region constitutes an image of a portion of the lid in a case where the cooking container of the heated object is covered with the lid in such a way that the color image includes a handle of the lid, the presence / absence of the lid judging section is configured to judge whether or not the cooking container of the heated object is covered with the lid by monitoring a temporal change in the color image in the first monitoring region after the heating section starts heating the heated object.

3. The heated object state monitoring system according to claim 1 or 2, characterized in that: the second monitoring region is a region including a color image of a liquid surface within the cooking container of the heated object, the state monitoring processing section is configured to perform processing in which, in the boiling detection processing, it is judged whether or not a size of a region in the second monitoring region that indicates a temporal change in activity of the liquid or a first A index value that indicates a change in the size becomes a prescribed state, i.e., a first A state, and at least based on a result of the judgment, it is detected whether or not the liquid within the cooking container of the heated object is in a boiled state.

4. The heated object state monitoring system according to any one of claims 1 to 3, characterized in that: the second monitoring region is a region including a color image of a liquid surface within the cooking container of the heated object, The state monitoring processing section is configured to perform the following processing: in the boil-over monitoring processing, it is determined whether a Bth index value indicating a size of a color image region of the white bubbles in the second monitoring region or a change in the size becomes a prescribed state, i.e., a Bth 1 state, and based on at least the result of the determination, it is detected whether a boil-over precursor of the liquid in the cooking vessel of the heated object has occurred; and, in a case where it is detected that the boil-over precursor has occurred, the heating amount of the heating section is reduced or the operation of the heating section is stopped.

5. The state monitoring system of the heated object according to claim 4, wherein the state monitoring processing section is further configured to perform the following processing: in a case where it is detected that the boil-over precursor of the liquid in the cooking vessel of the heated object has occurred, after the heating section is controlled to reduce the heating amount of the heated object by the heating section, it is determined whether the Bth index value becomes a prescribed state, i.e., a Bth 2 state, different from the Bth 1 state, and based on at least the result of the determination, it is detected whether the boil-over precursor of the liquid in the cooking vessel of the heated object has been eliminated; and, in a case where it is detected that the boil-over precursor has been eliminated, the heating section is controlled to increase the heating amount of the heated object by the heating section.

6. The state monitoring system of the heated object according to claim 5, wherein the state monitoring processing section is configured to have a function of alternately and repeatedly performing the following control: the heating section is controlled in such a manner that the heating amount of the heated object by the heating section is reduced in a case where it is detected that the boil-over precursor has occurred; and the heating section is controlled in such a manner that the heating amount of the heated object by the heating section is increased in a case where it is detected that the boil-over precursor has been eliminated, and the state monitoring processing section is configured to control the heating section in such a manner that the increased heating amount after each time when the number of times of increase of the heating amount of the heated object reaches a prescribed number of times is greater than the increased heating amount before the number of times of increase of the heating amount of the heated object reaches the prescribed number of times, at the time of the execution of the repetition.

7. The state monitoring system of the heated object according to any one of claims 1 to 6, wherein the state monitoring processing section is configured to be able to acquire information related to the cooking vessel of the heated object and to be able to variably set a parameter used in processing of monitoring the state of the heated object in accordance with the information related to the cooking vessel.

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