Cooking condition setting system, cooking condition setting method, and cooking condition setting program

Abstract

To provide a cooking condition setting system capable of easily setting an optimal cooking condition to food located on a heating tray.SOLUTION: A cooking condition setting system sets a cooking condition of food located on a heating tray and cooked with a heating cooker. The system comprises: a photographed image acquisition part for acquiring an image of a heating tray, on which food is located, the image being photographed by an imaging device; a food information acquisition part for acquiring food information inputted by an operation of a user of the heating cooker into an input device; a cooking condition setting part for setting a cooking condition based on the photographed image and the food information; and a cooking condition display part for displaying the cooking condition on a display device.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present disclosure relates to a cooking condition setting system, a cooking condition setting method, and a cooking condition setting program. [Background technology]

[0002] Patent Document 1 discloses a cooking device that includes a food photography device that photographs food placed on a tray and placed in a heating chamber, and a three-dimensional measurement device that measures the three-dimensional shape of the food placed in the heating chamber. The cooking device estimates food information such as the type, size, and amount of food based on information acquired by the food photography device and the three-dimensional measurement device, and recognizes the food area of ​​each food placed on the tray from the image information captured by the food photography device. The cooking device then controls the heating device according to cooking conditions set for each food and the food area of ​​each food according to the estimated food information. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2022-88138 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides a cooking condition setting system, a cooking condition setting method, and a cooking condition setting program that can easily set optimal cooking conditions for ingredients placed on a heating tray. [Means for solving the problem]

[0005] The cooking condition setting system of the present disclosure is a cooking condition setting system that sets cooking conditions for ingredients placed on a heating plate and cooked by a heating cooker, and includes an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, captured by a photographing device, an ingredient information acquisition unit that acquires ingredient information about the ingredients input by a user of the heating cooker through operation of an input device, a cooking condition setting unit that sets the cooking conditions based on the captured image and the ingredient information, and a cooking condition display unit that displays the cooking conditions on a display device.

[0006] The cooking condition setting method disclosed herein is a cooking condition setting method executed by a computer to set cooking conditions for ingredients placed on a heating plate and cooked by a heating cooker, and includes an image acquisition step of acquiring an image of the heating plate on which ingredients are placed, photographed by an imaging device; an ingredient information acquisition step of acquiring ingredient information about the ingredients input by a user of the heating cooker through operation of an input device; a cooking condition setting step of setting the cooking conditions based on the photographed image and the ingredient information; and a cooking condition display step of displaying the cooking conditions on a display device.

[0007] The cooking condition program of the present disclosure causes a computer to function as: an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, captured by a photographing device; an ingredient information acquisition unit that acquires ingredient information about the ingredients input by a user of the heating cooker through operation of an input device; a cooking condition setting unit that sets the cooking conditions based on the captured image and the ingredient information; and a cooking condition display unit that displays the cooking conditions on a display device, in order to set cooking conditions for ingredients placed on the heating plate and cooked by a heating cooker. Effect of the Invention

[0008] According to the cooking condition setting system, cooking condition setting method, and cooking condition setting program disclosed herein, optimal cooking conditions can be easily set for ingredients placed on a heating tray. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is an explanatory diagram of a setting mode of cooking conditions supported by the cooking condition setting system in the first embodiment. [Diagram 2] A configuration diagram of a heating cooker according to the first embodiment. [Diagram 3] A configuration diagram of a cooking condition setting system according to the first embodiment. [Figure 4] FIG. 13 is an explanatory diagram of a photographing support screen of the terminal device in the first embodiment. [Diagram 5] FIG. 13 is an explanatory diagram of conditions for photographing a grill plate by a terminal device according to the first embodiment; [Figure 6] FIG. 1 is an explanatory diagram of a calculation process of an ingredient occupancy rate in the first embodiment; [Figure 7] FIG. 13 is an explanatory diagram of an ingredient information screen of a terminal device in the first embodiment. [Figure 8] FIG. 13 is an explanatory diagram of an ingredient region correction screen of the terminal device in the first embodiment. [Figure 9] FIG. 1 is an explanatory diagram of a cooking condition map according to the first embodiment. [Figure 10] FIG. 13 is an explanatory diagram of a cooking condition confirmation screen in the first embodiment. [Figure 11] 1 is a first flowchart of a cooking condition setting process according to the first embodiment. [Figure 12] 2 is a second flowchart of the cooking condition setting process according to the first embodiment. [Figure 13] FIG. 11 is an explanatory diagram of a cooking selection screen of a terminal device in the second embodiment. [Figure 14] FIG. 11 is an explanatory diagram of an ingredient information screen of a terminal device in the second embodiment. [Figure 15] FIG. 11 is an explanatory diagram of an ingredient information screen of a terminal device in the second embodiment. [Figure 16] FIG. 11 is an explanatory diagram of a cooking condition confirmation screen in the second embodiment. [Figure 17] FIG. 11 is an explanatory diagram of a heating time map in the second embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] (The knowledge and other information that formed the basis of this disclosure) At the time when the inventors came up with the present disclosure, there was a technology for a cooking device that includes a food photography device that photographs food placed on a tray and placed in a heating chamber, and a three-dimensional measurement device that measures the three-dimensional shape of the food placed in the heating chamber. The cooking device estimates food information such as the type, size, and amount of food based on information acquired by the food photography device and the three-dimensional measurement device, and recognizes the food area of ​​each food placed on the tray from the image information captured by the food photography device. The cooking device then controls the heating device according to cooking conditions set for each food item according to the estimated food information and the food area of ​​each food item. In the above technology, due to factors such as the type of food ingredient and external disturbances, the 3D measuring device may have a large measurement error in the 3D shape of the food ingredient, and the food photography device may misrecognize the image of the food ingredient. The inventors discovered that in these cases, the accuracy of the acquired food ingredient information decreases, leading to inappropriate settings of the cooking conditions of the cooking device. The inventors have come up with the subject matter of the present disclosure in order to solve the above problems. Therefore, the present disclosure provides a cooking condition setting system, a cooking condition setting method, and a cooking condition setting program that can easily set optimal cooking conditions for ingredients placed on a heating tray.

[0011] Hereinafter, the embodiments will be described in detail with reference to the drawings. However, more detailed explanation than necessary may be omitted. For example, detailed explanation of already well-known matters or duplicate explanation of substantially the same configuration may be omitted. This is to avoid the following explanation becoming more redundant than necessary and to facilitate understanding by those skilled in the art. It should be noted that the accompanying drawings and the following description are provided to enable those skilled in the art to fully understand the present disclosure, and are not intended to limit the subject matter described in the claims.

[0012] (Embodiment 1) Hereinafter, the first embodiment will be described with reference to FIGS. [1. Overview of cooking condition setting support by the cooking condition setting system] An overview of support for setting cooking conditions for a cooking appliance 100 by a cooking condition setting system 1 of the present embodiment will be described with reference to Fig. 1. The cooking condition setting system 1 is configured as part of the functions of a server connected to a communication network 500. The cooking appliance 100 and a terminal device 50 used by a user U communicate with the cooking condition setting system via the communication network 500 by a wireless router 310 provided in a house 300.

[0013] The cooking device 100 includes a display device 101 and a start button 102. The display device 101 is configured by arranging a touch sensor on the surface of a flat panel display such as a liquid crystal display or an organic electroluminescence display. A user U places food 160 on a grill plate 150 (heating plate) corresponding to the cooking device 100, opens the opening and closing door 116, and places the grill plate 150 in the chamber of the cooking device 100. The grill plate 150 is provided with four marks 151 for identifying the grill plate 150. The user U can set cooking conditions for the cooking device 100 by touching the display device 101, but can also set cooking conditions for the cooking device 100 using a cooking support app installed in the terminal device 50. The user U operates the start button 102 to start cooking the food 160 by the cooking device 100.

[0014] The terminal device 50 is a terminal device with a communication function, such as a smartphone, a tablet terminal, or a mobile phone. The display device 81 is configured by arranging a touch sensor on the surface of a flat panel display, such as a liquid crystal display or an organic electroluminescence display. The cooking support app displays a screen on the display device 81 of the terminal device 50 to prompt the user to perform the following operations. Photo-taking operation: taking a photo of grill plate 150 on which food 160 is placed, using camera 82 (corresponding to the photo-taking device of this disclosure) provided on terminal device 50. Input operation of ingredient information: input of ingredient information such as the type and condition of the ingredient 160 via the display device 81 of the terminal device 50. The photographing operation and the input operation of ingredient information will be described in detail later.

[0015] The captured image SP of grill pan 150 captured by the above-mentioned capturing operation and the ingredient information FDi input by the above-mentioned ingredient information input operation are transmitted from terminal device 50 to cooking condition setting system 1. Cooking condition setting system 1 applies the area of ​​ingredient 160 relative to grill pan 150 recognized from the captured image SP and the ingredient information FDi to cooking condition map 32 prepared for each model of cooking appliance, and sets the cooking conditions for cooking appliance 100.

[0016] Here, the area of ​​ingredients 160 relative to grill pan 150 refers to the area of ​​ingredients 160 calculated by multiplying the known area of ​​grill pan 150 by the ratio of the image area of ​​ingredients 160 to the image area of ​​grill pan 150 recognized from captured image SP. Cooking condition map 32 is a map that associates combinations of the area of ​​ingredients relative to the grill pan and ingredient information with appropriate cooking conditions through experiments, computer simulations, etc. The process of setting cooking conditions will be described in detail later.

[0017] Cooking condition setting system 1 transmits cooking condition data CCi indicating the set cooking conditions to terminal device 50, and causes display device 81 to display the cooking conditions. User U checks the cooking conditions displayed on display device 81, and if there are no problems, performs an operation to instruct transmission of the cooking conditions. In response to the transmission instruction operation, cooking condition setting system 1 transmits cooking condition data CCi to cooker 100, whereby cooking conditions for food 160 placed on grill pan 150 are set in cooker 100.

[0018] [2. Configuration of cooking device] The configuration of the cooking device 100 will be described with reference to Fig. 2. The cooking device 100 is a steam oven range, and an internal heating chamber 110 is configured in a substantially rectangular parallelepiped shape by a right wall surface 111, a left wall surface 112, a rear wall surface 113, an upper wall surface 114, a bottom wall surface 115, and an opening / closing door 116 (see Fig. 1), all of which are made of a metal material. A constricted portion 117 having a substantially rectangular cross section is provided on the bottom wall surface 115, and a high-frequency excitation portion 118 that supplies power to the inside of the heating chamber 110 is provided in the substantially central portion of the constricted portion 117.

[0019] Magnetron 119, which is a high frequency generating means, is driven by inverter drive power supply 135 to generate a high frequency wave to be fed to heating chamber 110, and waveguide 120 guides the high frequency wave generated by magnetron 119 to excitation unit 118. Antenna 121 is provided in excitation unit 118, which extends into waveguide 120 and couples with the high frequency wave transmitted through waveguide 120, and one end of antenna 121 is connected to radio wave emitting means 122 as a waveguide-type emitting antenna having directionality. An output shaft of motor 123, which is a driving means for rotating radio wave emitting means 122, is inserted into the other end of antenna 121.

[0020] The radio wave emitting means 122 is driven by a motor 123 to rotate such that the sector-shaped upper surface is in a plane approximately parallel to the bottom surface of the diaphragm portion 117. The opening of the diaphragm portion 117 is provided with a sealing means 124 made of a radio wave transmitting material such as glass or ceramics.

[0021] Grill pan 150 includes pan body 150a with an uneven surface on which food is placed, and heating elements 150b, 150c, which are electromagnetic wave absorbers mainly made of ferrite and are provided on the bottom and side surfaces of pan body 150a. Grill pan 150 is accommodated in heating chamber 110 by engaging with upper rail portion 128a, middle rail portion 128b, or lower rail portion 128c provided on right wall surface 111 and left wall surface 112 of heating chamber 110.

[0022] A heater 129 is provided above the heating chamber 110, and a convection heater unit 130 is provided behind the heater 129. The convection heater unit 130 is composed of a fan that agitates the air inside the heating chamber 110, a motor that rotates the fan, and a sheathed heater arranged around the fan. The heating chamber 110 is provided with a thermistor 131 that detects the temperature inside the heating chamber 110.

[0023] Water supply unit 132 is provided with water supply tank 132a and pump 132b that sends water in water supply tank 132a to water supply nozzle 132c and discharges it into heating chamber 110. An infrared sensor 133 is provided above back wall surface 113 of heating chamber 110, and the entire area of ​​grill plate 150 is used as a temperature detection area.

[0024] The operation of the cooking device 100 is controlled by a control unit 136. The control unit 136 is composed of a processor, a memory, a communication unit, etc., which are not shown. The control unit 136 performs cooking by controlling the operation of the magnetron 119, the heater 129, the convection heater unit 130, and the water supply unit 132 according to the cooking conditions specified by the user U by operating the display device 101 (see FIG. 1) or the cooking conditions set by the cooking condition setting system 1, and according to the temperatures detected by the thermistor 131 and the infrared sensor 133. The magnetron 119, the heater 129, the convection heater unit 130, and the water supply unit 132 correspond to the multiple heating sections of the present disclosure.

[0025] [3. Configuration of cooking condition setting system] The configuration of the cooking condition setting system 1 will be described with reference to Fig. 3. The cooking condition setting system 1 is a computer system including a communication unit 2, a processor 10, a memory 30, etc. The cooking condition setting system 1 communicates with a terminal device 50 and a cooking appliance 100 (see Fig. 1) via a communication network 500 using the communication unit 2.

[0026] The terminal device 50 includes a processor 60, a memory 70, a communication unit 80, and the above-mentioned display device 81 and camera 82. A cooking support application 71 program is stored in the memory 70, and the processor 60 executes the cooking support application 71 to support the above-mentioned operation of the user U to photograph the grill plate 150 and input food ingredient information.

[0027] Cooking condition setting system 1 has memory 30 storing cooking condition setting program 31 and cooking condition map 32. Processor 10 (corresponding to the computer in this disclosure) reads and executes cooking condition setting program 31 to function as photography support unit 11, photographed image acquisition unit 12, ingredient area recognition unit 13, ingredient area confirmation screen display unit 14, ingredient area correction unit 15, ingredient area calculation unit 16, ingredient information acquisition unit 17, cooking condition setting unit 18, and cooking condition display unit 19.

[0028] The process executed by the captured image acquisition unit 12 corresponds to the captured image acquisition step in the cooking condition setting method of the present disclosure, and the process executed by the ingredient region recognition unit 13 corresponds to the ingredient region recognition step in the cooking condition setting method of the present disclosure. The process executed by the ingredient area calculation unit 16 corresponds to the ingredient area calculation step in the cooking condition setting method of the present disclosure, and the process executed by the ingredient information acquisition unit 17 corresponds to the ingredient information acquisition step in the cooking condition setting method of the present disclosure. The process executed by the cooking condition setting unit 18 corresponds to the cooking condition setting step in the cooking condition setting method of the present disclosure, and the process executed by the cooking condition display unit 19 corresponds to the cooking condition display step in the cooking condition setting method of the present disclosure.

[0029] The photography support unit 11 transmits to the terminal device 50 data of a photography support screen for supporting the photographing of the grill plate 150 on which ingredients 160 are placed. In the terminal device 50 that has received the data of the photography support screen, the cooking support application 71 displays the photography support screen 200 shown in FIG. 4 on the display device 81. The photography support screen 200 displays a guide frame 201, a message 204 encouraging the user to align the entire image portion 202 of the grill plate 150 with the guide frame 201 and take a photograph, and a shutter button 203. The guide frame 201 includes guide marks 205a to 205d that correspond to the four marks 151 on the grill plate 150 shown in FIG. 1.

[0030] The user U adjusts the position of the terminal device 50 relative to the grill plate 150 so that the image portion 202 of the grill plate 150 fits into the guide frame 201, and operates the shutter button 203. The cooking support application 71 captures an image using the camera 82 in response to the operation of the shutter button 203, and transmits the captured image to the cooking condition setting system 1.

[0031] Captured image acquisition unit 12 receives and acquires a captured image of grill pan 150 transmitted from terminal device 50. Captured image acquisition unit 12 determines whether the amount of deviation between image portion 202 of grill pan 150 in the captured image and guide frame 201 is within a predetermined range, as shown in Fig. 5. For ease of explanation, image portion 202 of grill pan 150 is indicated by a dashed line in Fig. 5.

[0032] The captured image acquisition unit 12 sets rectangular areas 206a, 206b, 206c, and 206d with the guide marks 205a to 205d at their centers for each of the four guide marks 205a to 205d. If the image portions 152a to 152d of the four marks 151 (see FIG. 1) detected from the image portion 202 of the grill pan 150 are located within the rectangular areas 206a to 206d, respectively, it is determined that the captured image has been properly captured. Here, the state in which the image portions 152a to 152d of the four marks 151 are located within the rectangular areas 206a to 206d, respectively, corresponds to the case in which the deviation amount of the heating pan with respect to the guide frame of the present disclosure is within a predetermined range.

[0033] Note that, in the photography support screen 200 shown in Fig. 4, the frames of rectangular areas 206a-206d may be displayed with the four guide marks 205a-205d shown in Fig. 5 at their centers. By displaying the frames of rectangular areas 206a-206d, the user U can be supported in photographing by confirming that the image portions 152a-152d of the four marks 151 of the grill pan 150 are within the corresponding rectangular areas 206a-206d.

[0034] If at least one of image portions 152a-152d of four marks 151 is located outside the range of the corresponding rectangular areas 206a-206d, captured image acquisition unit 12 determines that the captured image was not properly captured, and executes a process to prompt user U to retake the image. As shown in E1-E4 of FIG. 6, food ingredient area recognition unit 13 extracts food ingredient area A from the captured image. That is, food ingredient area recognition unit 13 detects the image portion of grill pan 150 from the image captured by camera 82 shown in E1 as shown in E2, and performs keystone correction as shown in E3. Then, food ingredient area recognition unit 13 performs image processing such as binarization of each pixel on the keystone corrected image portion of grill pan 150 as shown in E4, thereby recognizing the area (food ingredient area) of the image portion of food ingredient 160 (see FIG. 1).

[0035] The ingredient region confirmation screen display unit 14 transmits data of the ingredient region confirmation screen, which shows the ingredient region recognized by the ingredient region recognition unit 13, to the terminal device 50. In the terminal device 50 that has received the data of the ingredient region confirmation screen, the cooking support app 71 causes the display device 81 to display the ingredient information screen 210 shown in FIG.

[0036] The ingredient information screen 210 displays an ingredient area confirmation screen 211 showing the ingredient area recognized by ingredient area recognition unit 13, an ingredient information input screen 213, a cooking condition display 214 according to the ingredient area, a confirm button 215, and a retake button 216. In response to the operation of the retake button 216, the cooking support application 71 switches the display on the display device 81 to the photography support screen 200 shown in Fig. 4, making it possible to take a retake of the grill pan 150. The cooking condition display 214 is determined according to the range of the ingredient area.

[0037] Ingredient area confirmation screen 211 is obtained by superimposing an image portion showing the ingredient area by filled-in squares 223 on image portion 221 of grill pan 150, with multiple squares arranged in a matrix. User U checks ingredient area confirmation screen 211, and operates ingredient area correction button 212 if he / she wishes to correct the ingredient area. Detection icons 153a-153d of mark 151 (see FIG. 1) may be displayed on image portion 221 of grill pan 150 to enable user U to confirm that a grill pan 150 compatible with cooking appliance 100 is being used.

[0038] In response to an operation of the ingredient region correction button 212, the cooking support application 71 transmits ingredient region correction request data to the cooking condition setting system 1. In response to receiving the ingredient region correction request data, the ingredient region correction unit 15 transmits ingredient region correction screen data to the terminal device 50. In the terminal device 50 that has received the ingredient region correction screen data, the cooking support application 71 displays the ingredient region correction screen 220 shown in FIG. 8 .

[0039] Ingredient area correction screen 220 displays an enlarged image portion 221 of grill pan 150, a matrix of squares 222, and the ingredient area shown in FIG. 7. Also displayed are a message 225 saying "Tap a square to correct the range of ingredients" and a message 226 saying "Select a square where more than half of the square is filled with ingredients." User U can check image portion 221 and tap a square that is part of the image of ingredient 160 but is not recognized as an ingredient area to instruct it to be included in the ingredient area. For example, user U can tap square 224 to instruct it to be included in the ingredient area.

[0040] In addition, a user can tap a square that is not part of the image of the ingredient 160 but is recognized as an ingredient region to indicate that the square is not to be included in the ingredient region. For example, the user U taps on the square 223 to indicate that the square 223 is not to be included in the ingredient region. Note that, as a method for selecting a square to be corrected, a slide operation, a swipe operation, or the like may be adopted in addition to a tap operation.

[0041] In response to a tap operation on a square by user U, the cooking support app transmits ingredient area correction data to cooking condition setting system 1, which instructs the ingredient area to include the image part of the tapped square in the ingredient area or to exclude the image part of the tapped square from the ingredient area. In response to receiving the ingredient area correction data, ingredient area corrector 15 corrects ingredient area A to A', as shown at E5 in Fig. 6 .

[0042] The ingredient information acquisition unit 17 transmits data of an ingredient information input screen for inputting ingredient information related to the ingredient 160 to the terminal device 50. In response to receiving the data of the ingredient information input screen, the cooking support application 71 displays an ingredient information input screen 213 as shown in FIG. 7 on the terminal device 50. In this embodiment, the following ingredients are set as pre-classified ingredient classifications that are input (checked) by the user U: "Frozen meat (larger than a bite-sized item)", "Frozen fish (larger than a bite-sized item)", "Hamburg steak / meat or fish on the bone (refrigerated)", "Hamburg steak / meat or fish on the bone (frozen)", and "Marinated / Gratin". Note that the input items shown in FIG. 7 are merely examples, and other ingredient classifications may be used as input items.

[0043] The cooking support app 71 sends ingredient information input data indicating the items entered on the ingredient information input screen 213 to the cooking condition setting system 1. The ingredient information acquisition unit 17 receives the ingredient information input data and acquires the input items indicated by the ingredient information input data as ingredient information of the ingredient 160. In response to the operation of the decision button 215, the cooking support app sends ingredient information decision instruction data to the cooking condition setting system 1.

[0044] In response to receiving the ingredient information determination instruction data transmitted from terminal device 50, ingredient area calculation unit 16 calculates the proportion of ingredient area A or A' (if modified by user U) that occupies the image portion of grill pan 150 (ingredient occupancy rate), as shown in E6 of Fig. 6. Then, ingredient area calculation unit 16 multiplies the ingredient occupancy rate by the known area of ​​grill pan 150 to calculate the ingredient area relative to the grill pan. Cooking condition setting unit 18 applies the ingredient area calculated by ingredient area calculation unit 16 and the ingredient information acquired by ingredient information acquisition unit 17 to cooking condition map 32 to acquire corresponding cooking conditions, and sets the acquired cooking conditions as the cooking conditions of cooker 100 for ingredient 160.

[0045] As shown in Fig. 9, cooking condition map 32 associates appropriate cooking conditions with combinations of the area of ​​ingredients on grill plate 150 calculated by ingredient area calculation unit 16 and whether the five input items mentioned above (referred to as items 1 to 5 in Fig. 9) are checked or not. In the example of Fig. 9, the cooking conditions set include grill / steam operation mode, finish (high, medium, low), shelf position (upper, middle, lower), and cooking time. The grill / steam operation mode and finish settings correspond to the operation patterns of the multiple heating units of this disclosure.

[0046] In the cooking map 32, cooking condition data is associated with whether or not items 1 to 5 are checked according to the following rules 1 to 3. Rule 1... Regarding refrigeration and freezing, when freezing (item 1, item 2, item 4) is checked, turn on steam. Rule 2: When marinated / gratin foods that are prone to burning (item 5) are checked, place them on a lower shelf than when they are not checked. Rule 3: For meat and fish, the heating time for meat (item 1) should be longer than the heating time for fish (item 2) if checked.

[0047] In FIG. 9, the area of ​​the food relative to the grill plate 150 is shown as the area of ​​the food (cm 2 ) itself is used, but the ratio of the food area to the image portion of the grill plate (food occupancy rate) or the like may also be used as the area of ​​the food relative to grill plate 150. Alternatively, the area of ​​the food relative to grill plate 150 may be calculated using the ratio of the food area to another known index value of grill plate 150 that serves as a reference, such as the perimeter of grill plate 150 or the length of the long side or short side of grill plate 150.

[0048] The grill mode is a mode in which food placed on the grill pan 150 is heated by microwaves, a heater, or microwaves and a heater. The grill mode is subdivided into a manual double-sided grill mode, a manual upper grill mode, a manual lower grill mode, and a manual double-sided grill + steam mode. The manual double-sided grill mode is a mode in which both the upper surface (the surface facing the upper surface of the heating chamber 110) and the lower surface (the surface facing the grill pan 150 placement surface of the heating chamber 110) of the food placed on the grill pan 150 are heated. The manual upper grill mode is a mode in which the upper surface of the food placed on the grill pan 150 is heated. The manual lower grill mode is a mode in which the lower surface of the food placed on the grill pan 150 is heated. The manual double-sided grill + steam mode is a mode in which the food to be heated is heated using steam in addition to the manual double-sided grill mode.

[0049] The finish can be adjusted to strong, medium (standard), or weak based on the following two elements (A) and (B). (A) Steam time: Low / Medium is 180 seconds, High is 360 seconds. *The total time is the same for High, Medium, and Low. (B) By adding a duty, the total heat power is changed. The heating order is MW (microwave) → steam → heater. With steam: 15 minutes total. (Strong) Steam for 6 minutes. Of the remaining 9 minutes, MW is ON continuously. Heater is ON for 27 seconds and OFF for 3 seconds. (Middle) Steam for 3 minutes. Of the remaining 12 minutes, MW is on continuously. Heater is on for 24 seconds and off for 6 seconds. (Weak) Steam for 3 minutes. Of the remaining 12 minutes, MW is on for 27 seconds, off for 3 seconds, heater is on for 22 seconds, and off for 8 seconds. Without steam: (Strong) MW continuously ON Heater continuously ON. (Middle) MW continuous ON, heater ON for 27 seconds, OFF for 3 seconds. (Weak) MW continuous ON Heater ON 22 seconds OFF 8 seconds. *You can adjust the strength of all three heating elements (steam, MW, heater), or you can adjust the strength of just one heating element.

[0050] Regarding the shelf position, the cooking sequence may be different for each shelf position (upper, middle, lower), or the cooking sequence may remain the same even if the shelf position changes. Regarding the time (seconds), when the time (seconds) is x, the microwave heating time (MW time) is 0.6x-100 seconds. Here, the settings of 0.6 and 100 are just examples, and the intercept (here, 100 is an example) and the slope (here, 0.6 is an example) are set according to each cooking sequence.

[0051] The cooking condition display unit 19 transmits data of a cooking condition confirmation screen, which indicates the cooking conditions set by the cooking condition setting unit 18, to the terminal device 50. In the terminal device that has received the data of the cooking condition confirmation screen, the cooking support application 71 causes the display device 81 to display the cooking condition confirmation screen 230 shown in FIG.

[0052] Cooking condition confirmation screen 230 displays grill tray storage position image 231 indicating the storage position (upper, middle, or lower) of grill tray 150, text 232 indicating the storage position of grill tray 150, ingredient information input 233 by user U, ingredient area display image 234 of grill tray 150, cooking condition information 235 set by cooking condition setting unit 18, and send button 236. Note that ingredient information input information 233 and ingredient area display image 234 may be omitted to simplify the screen display.

[0053] 10, the cooking condition information 235 displayed is "grill" manual course, double-sided + steam heating mode, grill tray 150 placed in the middle level, standard finish, and time: 20 minutes 00 seconds. The user U checks the displayed contents of the cooking condition confirmation screen 230, and if there are no problems, operates the send button 236. In response to the operation of the send button 236, the cooking support application 71 transmits cooking condition transmission instruction data to the cooking condition setting system 1.

[0054] Cooking condition setting unit 18 transmits cooking condition data indicating the cooking conditions to cooking device 100 in response to receiving cooking condition transmission instruction data transmitted from terminal device 50. Control unit 136 (see FIG. 2) of cooking device 100 receives the cooking condition data, recognizes the cooking conditions, displays the cooking conditions on display device 101 (see FIG. 1), and notifies the user by a buzzer sound or the like that setting of the cooking conditions has been completed. User U checks the display on display device 101, places grill tray 150 with ingredients 160 placed on it in the position instructed by the cooking conditions, and operates start button 102 (see FIG. 1). In response to the operation of start button 102, control unit 136 starts cooking according to the cooking conditions.

[0055] [4. A series of processes using the cooking condition setting system] A series of processes for setting cooking conditions for the cooker 100 by the cooking condition setting system 1 described above will be described with reference to the flowcharts shown in Figs.

[0056] 11, when the cooking condition setting system 1 is accessed from the terminal device 50 via the cooking support application 71, the process proceeds to step S2 to establish communication with the terminal device 50. In the following step S3, the photography support unit 11 transmits photography support screen data to the terminal device 50. As a result, in the terminal device 50, the photography support screen 200 shown in FIG. 4 is displayed on the display device 81 to support the user U in photographing the grill plate 150.

[0057] In the next step S4, captured image acquisition unit 12 proceeds to step S5 when it receives a captured image transmitted from terminal device 50. In step S5, captured image acquisition unit 12 determines whether the shooting range of the acquired captured image is appropriate and includes the entire grill pan 150. If the shooting range of the captured image is appropriate, captured image acquisition unit 12 proceeds to step S7, and if the shooting range of the captured image is not appropriate, captured image acquisition unit 12 proceeds to step S20.

[0058] In step S20, photographed image acquisition unit 12 transmits photographing support screen data prompting terminal device 50 to take a new photograph, and the process proceeds to step S4. As a result, a message such as "Please take a new photograph so that the grill plate fits within the guide frame" is additionally displayed on photographing support screen 200 shown in Fig. 4, thereby supporting user U in taking a new photograph of grill plate 150. By prompting user U to take a new photograph of an inappropriate photographed image in this way, it is possible to prevent food area recognition unit 13 from performing food area recognition processing on a photographed image that does not include the entire grill plate 150, and prevent food area calculation unit 16 from calculating an erroneous food area.

[0059] In step S7, the ingredient region recognition unit 13 recognizes the ingredient region as described above with reference to E1 to E4 in Fig. 6. In the following step S8, the ingredient region confirmation screen display unit 14 transmits data of the ingredient region confirmation screen to the terminal device 50. As a result, in the terminal device 50, the ingredient information screen 210 shown in Fig. 7 is displayed on the display device 81, and the user U can check the ingredient region confirmation screen 211 of the ingredient information screen 210 and correct the ingredient region.

[0060] In the next step S9, the ingredient information acquisition unit 17 transmits the data of the ingredient information input screen to the terminal device 50. As a result, the ingredient information input screen 213 shown in Fig. 7 is displayed on the display device 81 of the terminal device 50, and the user U can input (check) information on the ingredient 160. In the loop process of steps S10, S30, and S40 in the next Fig. 12, when the ingredient area calculation unit 16 receives cooking condition determination instruction data transmitted from the terminal device 50 in step S10, the process proceeds to step S11.

[0061] In step S30, when the ingredient region correction unit 15 receives correction data for the ingredient region transmitted from the terminal device 50 as described above with reference to Fig. 8, the process proceeds to step S31, where the ingredient region correction unit 15 corrects the ingredient region according to the correction data. Then, the process proceeds to step S10. In step S40, when the ingredient information acquisition unit 17 receives ingredient information data transmitted from the terminal device 50 as described above with reference to Fig. 7, the process proceeds to step S41, where the ingredient information acquisition unit 17 acquires ingredient information indicated by the ingredient information data. Then, the process proceeds to step S10.

[0062] In step S11, food ingredient area calculation unit 16 calculates the area of ​​the food ingredient relative to heating plate 150 by multiplying the ratio of the food ingredient area to the image area of ​​grill plate 150 based on the food ingredient area recognized by food ingredient area recognition unit 13 (or the corrected food ingredient area if corrected by food ingredient area correction unit 15) by the known area of ​​grill plate 150. In the following step S12, cooking condition setting unit 18 applies the food ingredient area and food ingredient information to cooking condition map 32 prepared for each model of cooking appliance 100 to set the cooking conditions.

[0063] In the following step S13, the cooking condition display unit 19 transmits the cooking condition data to the terminal device 50. As a result, in the terminal device 50, the cooking condition confirmation screen 230 shown in FIG. 10 is displayed on the display device 101. The user U checks the cooking condition confirmation screen 230 and operates the send button 236. In response to this operation, cooking condition transmission instruction data is transmitted from the terminal device 50 to the cooking condition setting system 1.

[0064] In the next step S14, the cooking condition setting unit 18 advances the process to step S15 when it receives cooking condition transmission instruction data transmitted from the terminal device 50. In step S15, the cooking condition setting unit 18 transmits the cooking condition data to the cooking device 100. As a result, the cooking conditions of the cooking device 100 are set.

[0065] [5. Effects, etc.] As described above, in the present embodiment, cooking condition setting system 1 sets cooking conditions for cooking device 100 based on the area of ​​ingredients on grill pan 150. In this way, by using the area of ​​ingredients on grill pan 150, which is less susceptible to the detection conditions by the detection means and external disturbances, it is possible to prevent inappropriate cooking conditions from being set for cooking device 100. Also, it is possible to easily set optimal cooking conditions for ingredients placed on the heating pan.

[0066] Furthermore, the cooking condition setting system 1 sets cooking conditions for the cooking device 100 using an image of the grill pan 150 on which the ingredients 160 are placed and ingredient information input by the user U. In this way, by using the ingredient information input by the user U, it is possible to reduce the degree of influence of the detection conditions by the detection means and disturbances, etc., compared to a case where cooking conditions are set using only detection information by a detection unit such as a sensor, and to prevent inappropriate cooking conditions from being set for the cooking device 100.

[0067] (Embodiment 2) The second embodiment will be described below with reference to FIGS. In the above-described first embodiment, as a photographed image acquisition step in the cooking condition setting method, the cooking support application 71 in the terminal device 50 displays the photographing support screen 200 shown in FIG. 4 on the display device 81. In the second embodiment, before the photographing support screen 200 is displayed on the display device 81, the cooking method setting screen 240 shown in FIG. 13 is displayed on the display device 81 of the terminal device 50. FIG. 13 is an explanatory diagram of the cooking selection screen of the terminal device in the second embodiment. The cooking method setting screen 240 is provided with a cooking method selection section 241. In this embodiment, "baking" and "frying" are provided, and the selected cooking method is displayed in a darker color, and the non-selected cooking methods are displayed in a lighter color. Below each cooking method selection section 241, a cooking method explanation section 242 is provided to specifically explain the selected cooking method.

[0068] For example, as shown in Fig. 13, when "deep-frying" is selected in the cooking method selection section 241, the cooking method explanation section 242 displays a message such as "Hot air frying (deep-frying) convection is used to fry fried foods optimally. Even frozen ingredients can be made crispy!" Below the message, the messages "Detailed usage" and "Frequently asked questions / Troubleshooting" are displayed, and selecting each message leads to other sites that provide more detailed information.

[0069] A "Start" button, which is the cooking method determination section 243, is displayed below the cooking method setting screen 240. When the cooking method determination section 243 is selected, the screen transitions to the photography support screen 200 shown in Fig. 4 of the first embodiment. When "grill" is selected in the cooking method selection section 241, the screen transitions to the photographed image acquisition step described in the first embodiment.

[0070] In addition, in the first embodiment, the cooking support app 71 displayed the ingredient information screen 210 as shown in Fig. 7 on the terminal device 50 that received the data for the ingredient region confirmation screen, but an ingredient information screen 310 as shown in Fig. 14 may be displayed. The ingredient region confirmation screen 311 and cooking condition display 314 shown at the top of the ingredient information screen 310 are the same as the ingredient region confirmation screen 211 and cooking condition display 214 in the first embodiment, and therefore a description thereof will be omitted.

[0071] In the second embodiment, the ingredient information screen 310 displays the words "Please select an ingredient" and "How to select an ingredient" in the center of the screen. When the word "How to select an ingredient" is selected, the user is directed to another site that provides detailed explanations on how to select ingredients.

[0072] In the second embodiment, an ingredient status selection section 245 is provided in the center of the ingredient information screen 310. In this embodiment, the user can determine whether the ingredient to be cooked is frozen or refrigerated, and select "frozen" or "refrigerated." The selected ingredient status is displayed in a darker color, while the unselected ingredient status is displayed in a lighter color. The explanatory diagram of the ingredient information screen in FIG. 14 shows, as an example, the display when "frozen" is selected.

[0073] An ingredient type selection section 246 is provided below the ingredient status selection section 245. The ingredient type selection section 246 lists some of the ingredients that the user intends to cook, and displays pre-classified ingredient categories such as "croquette," "fries," "fried chicken," and "french fries." In addition, Tatsutaage and spring rolls fall under the category of "fried chicken" in the ingredient type selection section.

[0074] A pull-down section 247 is provided to the right of each ingredient type selection section 246, reminding the user that details about the ingredient can be set. When the user presses each pull-down section, an ingredient information setting section 248 is displayed, where detailed information about each ingredient can be set. For example, when the user presses the pull-down section 247 of "croquette" in the ingredient type selection section 246, an ingredient information setting section 248 is displayed in which further details about the ingredient, croquette, can be set.

[0075] The ingredient information setting unit 248 allows you to set the size of the ingredient, how fine the ingredient is, and the accessories to be added to the ingredient. The accessories referred to here specifically refer to things that are added or attached to the ingredient when cooking, such as breadcrumbs if the ingredient is a croquette, or fried chicken powder if the ingredient is fried chicken.

[0076] A specific description will be given of a case where the size of an ingredient and an accessory to be attached to the ingredient are set in the ingredient information setting section 248. When the user presses the pull-down section 247 of "croquette" in the ingredient type selection section 246 as shown in FIG. 14, the ingredient information setting section 248 displays a selection section of "standard size," "large size," and "coarse breadcrumbs." The selection section displayed in the ingredient information setting section 248 appropriately displays an image showing an image of the selection section. For example, in FIG. 14, an image of breadcrumbs that are considered to be coarse is displayed below the selection section of "coarse breadcrumbs" so that the user can easily imagine what "coarse breadcrumbs" are like.

[0077] Although no image is displayed below the selection section for "standard size" and "large size," when the above-mentioned phrase "How to select ingredients" is selected, a specific definition of size is displayed. For example, the "standard size" of a "croquette" is one in which the weight of the ingredients is less than 70 grams, and the "large size" is one in which the weight of the ingredients is 70 grams or more. The "standard size" of a "fry" is one in which the weight of the ingredients is less than 80 grams, and the "large size" is one in which the weight of the ingredients is 80 grams or more. In this embodiment, the "standard size" of a "croquette" is one in which the weight of the ingredients is less than 70 grams, the "large size" is one in which the weight of the ingredients is 70 grams or more, the "standard size" of a "fry" is one in which the weight of the ingredients is less than 80 grams, and the "large size" is one in which the weight of the ingredients is 80 grams or more, but this is merely an example, and the "standard size" and "large size" may be defined based on other weights. Furthermore, the "standard size" and "large size" may be defined based on, for example, the surface area or thickness of the ingredients, rather than the size.

[0078] A specific description will be given of a case where the thinness of an ingredient is set in the ingredient information setting section 248. When the user presses the pull-down section 247 of "French fries" in the ingredient type selection section 246 as shown in Fig. 15, the ingredient information setting section 248 displays a selection section for "thin potatoes" and "other potatoes," and below each selection section, an image is displayed to remind the user what "thin potatoes" and "other potatoes" are like. "Thin potatoes" refers to crispy and shoestring cut potatoes, while "other potatoes" refers to crinkle cut potatoes, regular cut potatoes, wedge cut potatoes, and hash browns.

[0079] Upon completing selection in the ingredient status selection section 245, ingredient type selection section 246, and ingredient information setting section 248, the user presses the ingredient information determination section 249. When the ingredient information determination section 249 is pressed, the screen transitions to the explanatory diagram of the cooking condition confirmation screen shown in FIG.

[0080] The cooking condition confirmation screen 330 in this embodiment has the same grill tray storage position image 231, the text 232 indicating the storage position of the grill tray 150, the display image 234 of the food area on the grill tray 150, and the send button 236 as those in the cooking condition confirmation screen 230 in the first embodiment. The input information 233 of food ingredient information and the information 235 of cooking conditions set by the cooking condition setting unit 18 in the first embodiment are displayed as the input information 333 of food ingredient information and the information 335 of cooking conditions set by the cooking condition setting unit according to the contents selected in the food ingredient status selection unit 245, the food ingredient type selection unit 246, and the food ingredient information setting unit 248 in the second embodiment. The user U checks the displayed contents of the cooking condition confirmation screen 330, and operates the end button 336 if there is no problem. The end button 336 in the second embodiment corresponds to the send button 236 in the first embodiment. In embodiment 2, the input information 233 of ingredient information and the information 235 of cooking conditions set by the cooking condition setting unit 18 are displayed as input information 333 of ingredient information and information 335 of cooking conditions set by the cooking condition setting unit in accordance with the contents selected in the ingredient status selection unit 245, the ingredient type selection unit 246, and the ingredient information setting unit 248.

[0081] The combination of the photographed image acquisition step and the ingredient information acquisition step described in embodiment 1, and the combination of the photographed image acquisition step described in embodiment 1 and the contents selected in ingredient status selection unit 245, ingredient type selection unit 246, and ingredient information setting unit 248 described in embodiment 2, allow the user to set more optimal heating conditions for the ingredients to be cooked. Specifically, by having the user manually input ingredient information in addition to the ingredient information acquired in the photographed image acquisition step, ingredient information that could not be acquired in the photographed image acquisition step can be acquired, and by combining these, more optimal heating conditions can be set for the ingredients.

[0082] Next, a description will be given of the operation of the heating unit when "frying" is selected in the cooking method selection unit 241. When "frying" is selected in the cooking method selection unit 241, the ingredients are cooked by the convection heater unit 130 described in the first embodiment.

[0083] The heating step will be described for a case where "frying" is selected in the cooking method selection section 241 and then "croquette" is selected in the ingredient type selection section 246.

[0084] At the same time as the heating process is started, heating is performed by the heater 129 and the convection heater unit 130 (first stage). Next, heating is performed by the magnetron 119 (second stage), and the heating process is completed. The transition from the first stage to the second stage occurs after a predetermined time or when a predetermined thermistor level is reached.

[0085] Also, the heating process will be described for a case where "deep fry" is selected in the cooking method selection section 241 and then "fry" is selected in the ingredient type selection section 246.

[0086] At the same time as the heating process is started, heating is performed by magnetron 119 (first stage). Next, heating is performed by heater 129 and convection heater unit 130 (second stage), and the heating process is completed. The transition from the first stage to the second stage occurs after a predetermined time or when a predetermined thermistor level is reached.

[0087] The time for heating by magnetron 119 (second stage) is longer when "deep fry" is selected in cooking method selection section 241 and then "fry" is selected in ingredient type selection section 246 than when "deep fry" is selected in cooking method selection section 241 and then "croquette" is selected in ingredient type selection section 246.

[0088] Next, the heating time for each ingredient selected in the ingredient status selection unit 245, ingredient type selection unit 246, and ingredient information setting unit 248 will be described. Fig. 17 is an explanatory diagram of a heating time map in the second embodiment. The heating time map 250 is a map in which the heating times of the heating steps are associated with the information of the ingredients selected in the ingredient status selection unit 245, ingredient type selection unit 246, and ingredient information setting unit 248 through experiments, computer simulations, etc. The heating time map 250 is stored in the memory 18, and the optimum heating time is set by referring to the heating time map 250 stored in the memory 18.

[0089] In the heating time map 250, the heating sequences and heating times are associated with each other in accordance with the following rules 1 to 4. Note that the heating times shown in FIG. Rule 1: When "frozen" is selected in the foodstuff status selection section 245, the heating time is made longer than when "refrigerated" is selected, or the heating output is made stronger. Rule 2: When "large size" is selected in the ingredient information setting section 248, the heating time is made longer than when "standard size" is selected. Alternatively, the heating output is made stronger. Rule 3: When "coarse breadcrumbs" is selected in the ingredient information setting section 248, the heating time is made longer or the heating output is made stronger, and only the convection heater unit is used, compared to when "coarse breadcrumbs" is not selected. Rule 4: When "french fries" is selected in the ingredient type selection section 246 and "thin" is selected in the information setting section 248, the heating time is made shorter than when "french fries" is selected in the ingredient type selection section 246 and "other potatoes" is selected in the information setting section 248. Alternatively, the heating output is reduced. Rule 5: When "fry" is selected in the ingredient type selection section 246, the heating time is made longer than when "fried chicken" is selected in the ingredient type selection section 246. Alternatively, the heating output is made stronger.

[0090] In this embodiment, an example has been described in which "frozen" or "refrigerated" can be selected in the ingredient status selection section 245, but the selection section in the ingredient status selection section 245 may only display "frozen" and not "refrigerated", and when "frozen" is not selected, it may display "refrigerated". Also, the opposite may be true.

[0091] In addition, in this embodiment, an example has been described in which "frozen" or "refrigerated" can be selected in the ingredient status selection unit 245, but "room temperature" may also be selected. When "room temperature" is selected in the ingredient status selection unit 245, the heating time is shorter than when "refrigerated" is selected. Also, without providing a selection for "room temperature" in the ingredient status selection unit 245, "room temperature" may be used when neither "frozen" nor "refrigerated" is selected.

[0092] In the present embodiment, an example has been described in which "standard size", "large size", and "coarse breadcrumbs" can be selected in the ingredient information setting unit 248, but the selection unit in the ingredient information setting unit 248 may display only "large size" and "coarse breadcrumbs", and if "large size" is not selected, it may be set to "standard size". Also, the opposite may be true.

[0093] In addition, in the present embodiment, an example has been described in which "thin potatoes" or "other potatoes" can be selected in the ingredient information setting unit 248, but the selection section in the ingredient information setting unit 248 may only display "other potatoes" and not "thin potatoes", and when "other potatoes" is not selected, it may display "thin potatoes". Also, the opposite may be true.

[0094] In addition, in this embodiment, when "fry" is selected in the ingredient information setting unit 248, an example has been described in which "standard size" and "large size" can be selected, but there may also be an option to set the ingredient height, such as "thick." "Thick" is defined as an ingredient thickness of 20 mm or more, for example, and when "thick" is selected, the heating time is made longer than when "thick" is not selected. Alternatively, the heating output is made stronger. This makes it possible to set an appropriate cooking time without under- or over-heating even when the ingredient is thick.

[0095] (Other embodiments) As described above, the above embodiment has been described as an example of the technology disclosed in the present application. However, the technology in the present disclosure is not limited to this, and can be applied to embodiments in which modifications, substitutions, additions, omissions, etc. are made.

[0096] In the above embodiment, as shown in Fig. 1, the cooking appliance 100 has a function of communicating with the cooking condition setting system 1, and cooking condition data is transmitted from the cooking condition setting system 1 to the cooking appliance 100. In another embodiment, when the cooking appliance 100 does not have a communication function, the user U may set cooking conditions by operating the display device 101 of the cooking appliance 100 according to the cooking condition confirmation screen 230 (see Fig. 10) displayed on the display device 81 of the terminal device 50.

[0097] In the above embodiment, as shown in Fig. 3, the cooking condition setting system 1 is configured as a function of a server. In another embodiment, the cooking condition setting system 1 may be configured as a function of a cooking support app 71 installed in the terminal device 50. In this case, the processor 60 of the terminal device 50 executes the cooking support app 71 (corresponding to the cooking condition setting program of the present disclosure) to function as a photographing support unit 11, a photographed image acquisition unit 12, an ingredient region recognition unit 13, an ingredient region confirmation screen display unit 14, an ingredient region correction unit 15, an ingredient area calculation unit 16, an ingredient information acquisition unit 17, a cooking condition setting unit 18, and a cooking condition display unit 19. The cooking condition map 32 may be stored in the terminal device 50, or the terminal device 50 may access and refer to the cooking condition map 32 stored in a server or the like.

[0098] In this configuration, the processes of photographing grill pan 150, re-photographing, and correcting the food area in the photographed image are executed on terminal device 50 side without communicating with the server, and cooking conditions are set. Therefore, the time required to set cooking conditions can be reduced compared to when these processes are executed on the server side.

[0099] Alternatively, some of the functions of the cooking condition setting system 1 may be configured as functions of a cooking support app 71 installed in the terminal device 50. For example, the setting and photographing support unit 11, the photographed image acquisition unit 12, the food area recognition unit 13, the food area confirmation screen display unit 14, the food area correction unit 15, and the food information acquisition unit 17 may be configured as functions of the cooking support app. In this case, the processing of photographing the grill plate 150, re-photographing, and correcting the food area in the photographed image is performed on the terminal device 50 side without communicating with the server, so that the time required to set the cooking conditions can be shortened compared to the case where these processing are performed on the server side. In addition, the terminal device 50 side may generate a trimmed image of the entire grill plate 150 based on the guide frame 201 shown in FIG. 5 and a trimmed image of the image portions 152a to 152d of the four marks 151, and transmit them to the server. This reduces the amount of image information data sent from terminal device 50 to the server, and enables the server side to efficiently calculate the area of ​​the ingredients on grill plate 150 and identify grill plate 150.

[0100] Alternatively, the server may include setting and photography support unit 11, photographed image acquisition unit 12, and ingredient area recognition unit 13, while terminal device 50 may include ingredient area confirmation screen display unit 14, ingredient area correction unit 15, ingredient area calculation unit 16, ingredient information acquisition unit 17, and cooking condition setting unit 18. In this case, the server performs the process of recognizing the ingredient area from the photographed image of grill pan 150, transmits information about the ingredient area from server 1 to terminal device 50, and terminal device 50 corrects the ingredient area and calculates the area of ​​the ingredient area after the correction, thereby setting the cooking conditions.

[0101] Cooking condition setting system 1 may be configured as a function of control unit 136 of cooking device 100. In this case, the processor of control unit 136 executes a cooking condition setting program stored in the memory of control unit 136, thereby functioning as photographing support unit 11, photographed image acquisition unit 12, food area recognition unit 13, food area confirmation screen display unit 14, food area correction unit 15, food area calculation unit 16, food information acquisition unit 17, cooking condition setting unit 18, and cooking condition display unit 19. Then, the screens shown in Figs. 7, 8, and 10 are displayed on display device 101 of cooking device 100, or screen data is transmitted from cooking device 100 to terminal device 50, and the screens shown in Figs. 7, 8, and 10 are displayed on display device 81 of terminal device 50.

[0102] In this configuration, the processes of photographing the grill plate 150, re-photographing it, and correcting the food area in the photographed image are performed on the cooking appliance 100 side without communicating with the server, so that the time required to set the cooking conditions can be reduced compared to when these processes are performed on the server side.

[0103] Alternatively, some of the functions of cooking condition setting system 1 may be configured as functions of control unit 136 of cooking appliance 100. For example, setting and photographing support unit 11, photographed image acquisition unit 12, food ingredient area recognition unit 13, food ingredient area confirmation screen display unit 14, food ingredient area correction unit 15, and food ingredient information acquisition unit 17 may be configured as functions of control unit 136 of cooking appliance 100. In this case as well, the processes of photographing grill tray 150, re-photographing, and correcting the food ingredient area in the photographed image are executed on terminal device 50 without communicating with the server, so that the time required to set cooking conditions can be shortened compared to when these processes are executed on the server side.

[0104] In the above embodiment, the grill pan 150 is photographed by the camera 82 provided in the terminal device 50, but the grill pan 150 housed in the heat cooker 100 may be photographed by a camera provided inside the heat cooker 100. The camera provided inside the heat cooker 100 corresponds to the imaging device of the present disclosure. In this case, the camera can be positioned so that the entire grill pan 150 housed in the heat cooker 100 falls within the imaging range, making the imaging support unit 11 unnecessary.

[0105] In the above embodiment, the cooking condition setting unit 18 sets the cooking conditions of the cooking device 100 using the area of ​​the ingredients on the grill plate 150 calculated based on the image of the grill plate 150 and the ingredient information input by the user U. As another embodiment, the input of ingredient information by the user U may be omitted and the cooking conditions of the cooking device 100 may be set using only the area of ​​the ingredients on the grill plate 150. Alternatively, the cooking conditions of the cooking device 100 may be set using information other than the area of ​​the ingredients on the grill plate 150 based on the image of the grill plate 150 and the ingredient information input by the user U. Alternatively, the cooking conditions of the cooking device 100 may be set using information other than the area of ​​the ingredients on the grill plate 150 without using the ingredient information input by the user U.

[0106] In the above embodiment, as shown in FIG. 9, the heating output (grill steam, finish), grill pan storage position, and heating time are set as cooking conditions. In addition to these, heating conditions based on the temperature of the oven, steam, etc. (internal temperature) may also be set.

[0107] The controller that controls the operation of the cooking condition setting system in the present disclosure may be any controller that can control the cooking condition setting system in the present disclosure. When expressing the subject matter of the invention, the controller may be expressed as a control means, a control unit, or a similar term in addition to the controller as the one that controls the cooking condition setting system in the present disclosure. The controller can be realized in various forms. For example, a processor may be used as the controller. If a processor is used as the controller, various processes can be executed by loading a program from a storage medium storing the program into the processor and executing the program by the processor. Therefore, the process contents can be changed by changing the program stored in the storage medium, so that the degree of freedom in changing the control contents can be increased. Examples of the processor include a CPU (Central Processing Unit) and an MPU (Micro-Processing Unit). Examples of the storage medium include a hard disk, a flash memory, and an optical disk. In addition, a wired logic that cannot be rewritten in a program may be used as the controller. Using a wired logic as the controller is effective in improving the processing speed. Examples of the wired logic include an ASIC (Application Specific Integrated Circuit). In addition, the controller may be realized by combining a processor and a wired logic. If the controller is realized by combining a processor and wired logic, it is possible to increase the degree of freedom of software design and improve the processing speed. In addition, the controller and a circuit having a function different from that of the controller may be configured with a single semiconductor element. An example of a circuit having a different function is an A / D-D / A conversion circuit. In addition, the controller may be configured with a single semiconductor element or multiple semiconductor elements. When configured with multiple semiconductor elements, each control described in the claims may be realized with different semiconductor elements. Furthermore, the controller may be configured with a configuration including a semiconductor element and a passive component such as a resistor or a capacitor.

[0108] The communicator (communication unit) in the present disclosure may be any one that enables communication between the system of the present disclosure and an external device. When expressing the subject matter of the invention, in addition to the communicator, a communication means, a communication unit, a transmission / reception means, a transmission / reception unit, or a similar term may be used to enable communication between the system of the present disclosure and an external device. The communicator can be realized in various forms. For example, the communicator may be connected to the external device by wire, or may be connected to the external device by wireless communication. A communicator that connects the device of the present disclosure to the external device by wire is effective in terms of communication security and communication stability. Examples of a communicator with a wired connection include a wired LAN based on the Ethernet (registered trademark) standard, or a wired connection using an optical fiber cable. Examples of a communicator with a wireless connection include a wireless connection to an external device via a base station or a direct wireless connection to an external device. Examples of wireless connections with external devices via base stations include IEEE802.11-compatible wireless LANs that wirelessly communicate with WiFi (registered trademark) routers, third-generation mobile communication systems (commonly known as 3G), fourth-generation mobile communication systems (commonly known as 4G), IEEE 802.16-compatible WiMax (registered trademark), and LPWA (Low Power Wide Area). Using a communicator that directly wirelessly connects the device of the present disclosure to an external device is effective in improving the security of communication, and the device of the present disclosure can communicate with an external device even in a place where there is no relay device such as a WiFi (registered trademark) router. Examples of communicators that directly wirelessly connect the device of the present disclosure to an external device include communication by Bluetooth (registered trademark), communication by NFC (Near Field Communication) via a loop antenna, and infrared communication.

[0109] It should be noted that the above-described embodiments are intended to illustrate the technology of the present disclosure, and various modifications, substitutions, additions, omissions, and the like can be made within the scope of the claims or their equivalents.

[0110] (Additional Note) The above description of the embodiments discloses the following techniques.

[0111] (Technology 1) A cooking condition setting system that sets cooking conditions for ingredients placed on a heating plate and cooked in a cooking appliance, the cooking condition setting system comprising: an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, captured by a photographing device; an ingredient information acquisition unit that acquires ingredient information about the ingredients input by a user of the cooking appliance through operation of an input device; a cooking condition setting unit that sets the cooking conditions based on the captured image and the ingredient information; and a cooking condition display unit that displays the cooking conditions on a display device. According to this configuration, optimal cooking conditions can be easily set for the ingredients placed on the heating tray.

[0112] (Technology 2) A cooking condition setting system as described in Technology 1, comprising an ingredient area recognition unit that recognizes an ingredient area, which is the area of ​​the heating plate occupied by the ingredients placed on the heating plate based on the captured image, and an ingredient area calculation unit that calculates the area of ​​the ingredients on the heating plate based on the ingredient area, wherein the cooking condition setting unit sets the cooking conditions based on the ingredient area on the heating plate and the ingredient information. According to this configuration, by using the area of ​​the ingredients relative to the heating tray, which can be recognized relatively stably, the cooking conditions can be set more appropriately.

[0113] (Technology 3) A cooking condition setting system according to Technology 1 or Technology 2, wherein the cooking conditions include at least one of a heating time, a heating output, a heating temperature, and a storage position of the heating dish within the cooking appliance. This configuration allows the user to check the basic cooking conditions for ingredients, such as heating time, heating output, heating temperature, and the storage position of the heating tray within the oven.

[0114] (Technology 4) A cooking condition setting system according to any one of Technologies 1 to 3, wherein the cooking condition setting unit sets, as the cooking conditions, an operation pattern of a plurality of heating units provided in the heating cooker. According to this configuration, cooking conditions can be set to correspond to various cooking methods that operate multiple heating units.

[0115] (Technology 5) The cooking condition setting system described in Technology 4, in which the heating unit includes a steam supply unit that supplies steam to the interior of the cooking appliance in which the heating tray is housed to heat the ingredients placed on the heating tray, and a heater provided in the interior, and the cooking condition setting unit sets the operation pattern including the supply of steam to the interior by the steam supply unit when specified ingredient information is input by the ingredient information acquisition unit. According to this configuration, it is possible to set cooking patterns for the multiple heating units corresponding to cooking that requires the supply of steam, such as for steam-broiled dishes.

[0116] (Technology 6) A cooking condition setting system described in any one of Technologies 1 to 5, wherein the captured image acquisition unit acquires the captured image by the photographing device provided in a terminal device used by a user of the heating cooker. According to this configuration, by using a photographing device provided on the terminal device to photograph the heating plate on which ingredients are placed, it is not necessary to provide a photographing device on the cooking appliance, and the cost of the cooking appliance can be reduced.

[0117] (Technology 7) A cooking condition setting system described in any one of Technologies 1 to 5, wherein the photographed image acquisition unit acquires the photographed image taken by the photographing device provided inside the cooking appliance that accommodates the heating dish. According to this configuration, the heating plate, which is accommodated in the cooking appliance and positioned to a certain extent, can be stably photographed by the photographing device provided inside the cooking appliance.

[0118] (Technology 8) A cooking condition setting method executed by a computer to set cooking conditions for ingredients placed on a heating plate and cooked in a cooking appliance, the cooking condition setting method including: an image acquisition step of acquiring an image of the heating plate on which ingredients are placed, photographed by a photographing device; an ingredient information acquisition step of acquiring ingredient information about the ingredients input by a user of the cooking appliance through an operation of an input device; a cooking condition setting step of setting the cooking conditions based on the photographed image and the ingredient information; and a cooking condition display step of displaying the cooking conditions on a display device. By executing the cooking condition setting method of Technique 8 by a computer, the same effects as those of the cooking condition setting system of Technique 1 can be obtained.

[0119] (Technology 9) A cooking condition setting program that causes a computer to function as: an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, captured by a photographing device, of the heating plate on which ingredients are placed, an ingredient information acquisition unit that acquires ingredient information about the ingredients input by a user of the heating cooker through operation of an input device; a cooking condition setting unit that sets the cooking conditions based on the captured image and the ingredient information; and a cooking condition display unit that displays the cooking conditions on a display device, in order to set cooking conditions for ingredients placed on the heating plate and cooked in a cooking appliance. The cooking condition setting program of Technique 9 can be executed by a computer to realize the configuration of the cooking condition setting system of Technique 1.

[0120] (Technology 10) A cooking condition setting system as described in Technology 1, in which a user of the cooking appliance inputs a heating method for ingredients to be cooked by the cooking appliance through operation of the input device, and the user inputs whether the ingredients correspond to a pre-classified ingredient classification through operation of the input device.

[0121] (Technology 11) The cooking condition setting system described in Technology 10, wherein the heating cooker includes a heating chamber that accommodates an object to be heated, a heating unit provided at the rear of the heating chamber, and a blower fan provided at the rear of the heating chamber, and the heating chamber is provided with an air outlet that sends air heated by the air outlet to the heating chamber, and when a specific input is made to the input device, the heated air is sent to the heating chamber from the air outlet.

[0122] (Technology 12) The cooking condition setting system described in Technology 10, wherein the heating cooker includes a heating chamber that accommodates an object to be heated, and a microwave transmitter that supplies microwaves to the heating chamber, and when a specific input is made to the input device, microwaves are sent to the heating chamber by the microwave transmitter.

[0123] (Technology 13) A cooking condition setting system as described in Technology 10, which has a selection section that can be input or selected by a user and reminds the user that the object to be heated is at least in a frozen state, and when the selection section is input or selected, the heating output is increased or the heating time is extended compared to when a refrigerated object to be heated is heated.

[0124] (Technology 14) A cooking condition setting system as described in Technology 10, which has a selection section that can be input or selected by a user and reminds the user that the object to be heated has at least a first area, and when the selection section is input or selected, the heating output is increased or the heating time is increased compared to when an object to be heated having an area smaller than the first area is heated.

[0125] (Technology 15) The cooking device has a heating chamber that accommodates an object to be heated, and a selection unit that can be input or selected by a user and that reminds the user that an accessory attached to the object to be heated has at least a first roughness, and when the selection unit is input or selected, the object to be heated is heated by a heater provided above the heating chamber. This is the cooking condition setting system described in Technology 10.

[0126] (Technology 16) The cooking appliance is provided with a microwave transmitter that supplies microwaves to the heating chamber, and has a selection section that can be input or selected by a user, which reminds the user that the object to be heated is at least thinner than a first thickness, and when the selection section is input or selected, the heating output is weakened or the heating time is shortened compared to when an object to be heated that is thicker than the first thickness is heated, and the object to be heated is heated by the heated air and microwaves sent from the air outlet, in the cooking condition setting system described in Technology 11.

[0127] (Technology 17) A cooking condition setting system as described in Technology 10, which has a selection section that can be input or selected by a user and reminds the user that the object to be heated has at least a first thickness, and when the selection section is input or selected, the heating output is increased or the heating time is increased compared to when an object to be heated having a thickness smaller than the first thickness is heated.

[0128] (Technology 18) A cooking condition setting system as described in Technology 10, which displays a photo of a specific object to be heated on a screen for selecting the specific object to be heated. [Industrial Applicability]

[0129] The present disclosure is applicable to applications in which optimal cooking conditions can be easily set for ingredients placed on a heating tray. [Explanation of symbols]

[0130] 1. Cooking condition setting system 2 Communication Unit 10 Processors 11. Filming Support Department 12 Image capture unit 13 Food area recognition section 14 Food area confirmation screen display section 15 Food area correction department 16 Food area calculation section 17 Food information acquisition department 18 Cooking condition setting section 19 Cooking condition display section 30 Memory 31 Cooking condition setting program 32 Cooking Condition Map 50 Terminal Equipment 60 processors 70 Memory 71 Cooking support app 80 Communication Unit 81 Display device 82 Camera 100 Cooker 101 Display device 102 Start button 150 Grill Plate 160 Ingredients 200 Shooting support screen 210, 310 Ingredient information screen 211, 311 Food area confirmation screen 213 Ingredient information input screen 220 Food area correction screen 230, 330 Cooking condition confirmation screen 233, 333 Input information for ingredients 235, 335 Cooking condition information 236 Send button 240 Cooking method setting screen 241 Cooking method selection section 242 Cooking Instructions 243 Cooking method determination section 245 Ingredient Status Selection Section 246 Food Type Selection Section 247 Pulldown section 248 Food information setting section 249 Food Information Determination Department 250 Heating Time Map 336 Exit button U User

Claims

1. A cooking condition setting system for setting cooking conditions for ingredients placed on a heating tray and cooked by a cooking device, comprising: an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, the image being captured by an image capture device; an ingredient information acquisition unit that acquires ingredient information regarding the ingredient input by a user of the cooking appliance through an operation of an input device; a cooking condition setting unit that sets the cooking conditions based on the captured image and the food ingredient information; A cooking condition display unit that displays the cooking conditions on a display device; A cooking condition setting system comprising:

2. an ingredient region recognition unit that recognizes an ingredient region, which is an area of ​​the heating tray occupied by the ingredient placed on the heating tray, based on the captured image; and a food area calculation unit that calculates an area of ​​the food relative to the heating plate based on the food area. The cooking condition setting unit sets the cooking conditions based on the area of ​​the food material on the heating plate and the food material information. The cooking condition setting system according to claim 1 .

3. The cooking conditions include at least one of a heating time, a heating output, a heating temperature, and a storage position of the heating dish in the chamber of the cooking device. The cooking condition setting system according to claim 1 or 2.

4. The cooking condition setting unit sets, as the cooking conditions, operation patterns of a plurality of heating units provided in the cooking device. The cooking condition setting system according to claim 1 or 2.

5. The heating unit includes a steam supply unit that supplies steam to an interior of the cooking device in which the heating tray is accommodated to heat the food placed on the heating tray, and a heater provided in the interior of the cooking device. The cooking condition setting unit sets the operation pattern including the supply of steam to the chamber by the steam supply unit when predetermined food ingredient information is input by the food ingredient information acquisition unit. The cooking condition setting system according to claim 4.

6. The photographed image acquisition unit acquires the photographed image taken by the photographing device provided in a terminal device used by a user of the cooking appliance. The cooking condition setting system according to claim 1 or 2.

7. The photographed image acquisition unit acquires the photographed image taken by the photographing device provided in a chamber of a cooking appliance that houses the heating tray. The cooking condition setting system according to claim 1 or 2.

8. A cooking condition setting method executed by a computer to set cooking conditions for ingredients placed on a heating tray and cooked in a cooking device, comprising the steps of: an image capturing step of capturing an image of the heating plate on which ingredients are placed, the image being captured by an image capturing device; an ingredient information acquiring step of acquiring ingredient information regarding the ingredient input by a user of the cooking appliance through an operation of an input device; a cooking condition setting step of setting the cooking conditions based on the captured image and the food ingredient information; a cooking condition display step of displaying the cooking conditions on a display device; A cooking condition setting method including:

9. A computer is provided to set cooking conditions for food placed on the heating tray and cooked by the cooking device. an image acquisition unit that acquires an image of the heating plate on which ingredients are placed, the image being captured by an image capture device; an ingredient information acquisition unit that acquires ingredient information regarding the ingredient input by a user of the cooking appliance through an operation of an input device; a cooking condition setting unit that sets the cooking conditions based on the captured image and the food ingredient information; A cooking condition display unit that displays the cooking conditions on a display device; A cooking condition setting program that functions as a cooking condition setting program.

10. A user of the cooking device inputs a heating method for cooking ingredients by operating the input device; 2. The cooking condition setting system according to claim 1, wherein the user inputs whether the ingredients correspond to a predefined ingredient classification by operating the input device.

11. The cooking device includes: A heating chamber that accommodates an object to be heated; A heating section provided at the rear of the heating chamber; A blower fan provided at the rear of the heating chamber, The cooking condition setting system of claim 10, wherein the heating chamber is provided with an air outlet through which air heated by the blower fan is sent to the heating chamber, and when a specific input is made on the input device, the heated air is sent to the heating chamber from the air outlet.

12. The cooking device includes: A heating chamber that accommodates an object to be heated; a microwave transmission device for supplying microwaves to the heating chamber; The cooking condition setting system according to claim 10, wherein when a specific input is made to the input device, microwaves are transmitted to the heating chamber by the microwave transmission device.

13. The cooking condition setting system of claim 10, further comprising a selection section that can be input or selected by a user to remind the user that the object to be heated is at least in a frozen state, and when the selection section is input or selected, the heating output is increased or the heating time is increased compared to when a refrigerated object to be heated is heated.

14. The cooking condition setting system of claim 10, further comprising a selection section that can be input or selected by a user to remind the user that the object to be heated has at least a first area, and when the selection section is input or selected, the heating output is increased or the heating time is increased compared to when an object to be heated having an area smaller than the first area is heated.

15. The cooking device includes: A heating chamber that accommodates an object to be heated; A selection unit that can be input or selected by a user and reminds the user that the attached object to be heated has at least a first roughness; The cooking condition setting system according to claim 10, wherein when the selection unit is input or selected, the object to be heated is heated by a heater provided above the heating chamber.

16. The cooking device includes a microwave transmitter that supplies microwaves to the heating chamber, The cooking condition setting system of claim 11, further comprising a selection section that can be input or selected by a user and reminds the user that the object to be heated is at least thinner than a first thickness, and when the selection section is input or selected, the heating output is weakened or the heating time is shortened compared to when an object to be heated that is thicker than the first thickness is heated, and the object to be heated is heated by heated air and microwaves sent from the air outlet.

17. The cooking condition setting system of claim 10, further comprising a selection section that can be input or selected by a user to remind the user that the object to be heated has at least a first thickness, and when the selection section is input or selected, the heating output is increased or the heating time is increased compared to when an object to be heated having a thickness smaller than the first thickness is heated.

18. The cooking condition setting system according to claim 10, wherein a picture of a specific food to be heated is displayed on a screen for selecting the specific food to be heated.

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