Cooking device

Abstract

To provide a heating cooker capable of estimating an internal temperature of a food material without invasion into the food material.SOLUTION: A heating cooker according to one aspect of the present invention includes a storage chamber including a placement surface on which food is placed, a heating unit configured to heat the food, an ultrasonic probe provided on the placement surface and including a transmission unit configured to transmit an ultrasonic wave to the food and a reception unit configured to receive the ultrasonic wave reflected inside the food, and a temperature estimation unit configured to estimate an internal temperature of the food placed on the placement surface based on a propagation time of the ultrasonic wave from transmission of the ultrasonic wave to reception of the ultrasonic wave reflected inside the food.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a cooking device. [Background technology]

[0002] BACKGROUND ART Conventionally, there is known a cooking device that measures the internal temperature of food by inserting a temperature probe into the food, and controls the heating of the heated object based on the internal temperature (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-215977 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in conventional cooking appliances, a temperature probe must be inserted to measure the internal temperature of food. Furthermore, while conventional cooking appliances can measure the internal temperature at the location where the temperature probe is inserted, they cannot measure the internal temperature at a location distant from the temperature probe. Therefore, depending on the location where the temperature probe is inserted, the inside of the food may not be heated sufficiently.

[0005] Therefore, an object of one aspect of the present invention is to provide a cooking device that can estimate the internal temperature of food without invading the inside of the food. [Means for solving the problem]

[0006] A heating cooker according to one aspect of the present invention comprises a storage chamber including a placement surface on which food ingredients are placed, a heating unit for heating the food ingredients, an ultrasonic probe provided on the placement surface and having a transmitting unit for transmitting ultrasonic waves to the food ingredients and a receiving unit for receiving ultrasonic waves reflected inside the food ingredients, and a temperature estimation unit for estimating the internal temperature of the food ingredients placed on the placement surface based on the propagation time of the ultrasonic waves from when the ultrasonic waves are transmitted to when the ultrasonic waves are received reflected inside the food ingredients. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. [Figure 2] FIG. 2 is a perspective view showing the cooking device with the door open. [Figure 3] FIG. 2 is a block diagram of the cooking device. [Figure 4] FIG. 2 is a cross-sectional view schematically showing the internal configuration of the cooking device. [Figure 5] FIG. 2 is a front view schematically showing an ultrasonic probe provided in the cooking appliance. [Figure 6] 10 is a flowchart showing the flow of a heating process performed by a cooking device. [Figure 7] 1A and 1B are diagrams illustrating examples of ultrasonic beams reflected inside food materials. [Figure 8] 1 is a graph showing an example of the relationship between the temperature of food material and the propagation speed of an ultrasonic beam. [Figure 9] 10 is a flowchart showing the flow of a process for generating a two-dimensional image showing the temperature distribution inside food, which is performed by a cooking device. [Figure 10] FIG. 2 is a diagram showing an example of a two-dimensional image displayed on a display unit. [Figure 11] FIG. 10 is a cross-sectional view showing a first modified example regarding the arrangement of an ultrasonic probe. [Figure 12] FIG. 10 is a cross-sectional view showing a second modified example regarding the arrangement of the ultrasonic probe. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings, the same or equivalent elements are designated by the same reference numerals, and redundant description will be omitted.

[0009] The overall configuration of a cooking device 10, which is an example of a cooking device of the present invention, will be described with reference to Figures 1 to 3. Figure 1 is a perspective view of cooking device 10. Figure 2 is a perspective view of cooking device 10 with door 12 open. Figure 3 is a block diagram of cooking device 10. In the following description, the side on which opening 11a of cooking device main body 11 described below is provided will be referred to as the front side, the opposite side will be referred to as the rear side, the side on which cooking device main body 11 described below is placed will be referred to as the lower side, and the opposite side will be referred to as the upper side.

[0010] As shown in FIG. 1, cooking appliance 10 includes cooking appliance main body 11 and door 12. Cooking appliance main body 11 has a cooking function. Cooking appliance main body 11 has an opening 11a on the front. Door 12 is provided so that opening 11a of cooking appliance main body 11 can be opened and closed. Door 12 includes viewing window 12a that allows the interior to be seen from the outside, display unit 12b that can display various information, operation unit 12c that can accept various operations, and grip unit 12d for opening and closing door 12. Display unit 12b is, for example, a display.

[0011] As shown in FIG. 2, cooker body 11 has storage chamber 20 that stores food through opening 11a. Storage chamber 20 is a space surrounded by upper surface 21, lower surface 22, left surface 23, right surface 24, and rear surface 25. Storage chamber 20 becomes a closed space when opening 11a is closed by door 12. Upper surface 21, lower surface 22, left surface 23, right surface 24, and rear surface 25 are formed, for example, from metal members. Furthermore, lower surface 22 is an example of a placement surface on which food is placed.

[0012] As shown in FIG. 3, the cooking appliance 10 includes a control unit 110, a heating unit 120, an ultrasonic device 150 including an ultrasonic probe 130 and a transmission / reception circuit 140, a memory unit 160, a temperature detection unit 170, a contact detection unit 180, a position detection unit 190, a display unit 12b, and an operation unit 12c.

[0013] The control unit 110 controls the entire cooking appliance 10, and controls the heating unit 120, ultrasonic device 150, memory unit 160, temperature detection unit 170, contact detection unit 180, position detection unit 190, display unit 12b, and operation unit 12c provided in the cooking appliance 10.

[0014] The control unit 110 is a processor, etc. The processor is a central processing unit (CPU), a graphics processing unit (GPU), etc.

[0015] Heating unit 120 heats the ingredients in storage chamber 20. Heating unit 120 is, for example, a microwave supplying device. Heating unit 120 is, for example, disposed below storage chamber 20. Note that heating unit 120 may be a heater or one that blows high-temperature hot air or steam into storage chamber 20 as long as it can heat the ingredients in storage chamber 20.

[0016] The ultrasonic device 150 is a device that transmits an ultrasonic beam to the food material and receives the ultrasonic beam (echo beam) reflected inside the food material.

[0017] The ultrasonic device 150 includes an ultrasonic probe 130 and a transmission / reception circuit 140. The ultrasonic probe 130 is a sensor that transmits and receives ultrasonic beams. The transmission / reception circuit 140 is a circuit that transmits ultrasonic beams from the ultrasonic probe 130 based on a control signal from the control unit 110, and generates a digital signal (echo data) corresponding to the ultrasonic beams received by the ultrasonic probe 130. The transmission / reception circuit 140 includes a pulse generator, an amplifier, an A / D converter, an adder, etc.

[0018] The storage unit 160 stores various types of information. The stored information includes position information of the food material, position information of the probe body 132 and the cover unit 133, information indicating the relationship between the temperature of the food material and the propagation speed of the ultrasonic beam, etc. The storage unit 160 is a random access memory (RAM), a read-on memory (ROM), a hard disk drive (HDD), a solid state drive (SSD), etc.

[0019] Temperature detection unit 170 detects, in a non-contact manner, the surface temperature of the food material contained in storage chamber 20. Temperature detection unit 170 is disposed, for example, on top surface 21 of storage chamber 20. Temperature detection unit 170 is, for example, an infrared sensor.

[0020] The contact detection unit 180 detects contact between the ultrasonic probe 130 and the food material. The contact detection unit 180 is, for example, a weight sensor provided in the ultrasonic probe 130. Note that the contact detection unit 180 is not limited to a weight sensor, and may also be a mechanical switch, a proximity sensor, a contact sensor, or the like.

[0021] The position detection unit 190 detects position information (three-dimensional data) of each of a plurality of points that make up the shape of the food ingredient. The three-dimensional data is position information based on the storage chamber 20. The position detection unit 190 is disposed, for example, on the upper surface 21 of the storage chamber 20. The position detection unit 190 is, for example, an imaging device such as a stereo camera or a three-dimensional scanner. The position detection unit 190 detects (measures) the three-dimensional data of the food ingredient.

[0022] The specific configuration of the ultrasonic probe 130 will be described with reference to Figures 4 and 5. Figure 4 is a cross-sectional view schematically showing the internal configuration of the cooking appliance 10. Figure 5 is a front view schematically showing the ultrasonic probe 130.

[0023] As shown in FIG. 4, the ultrasonic probe 130 is provided on a placement surface (in this embodiment, the lower surface portion 22) on which food material F1 (for example, meat) is placed. The ultrasonic probe 130 is provided on the placement surface (lower surface portion 22) at a position that overlaps with the center O1 of the lower surface portion 22 when viewed from above. Specifically, the lower surface portion 22 is provided with a mounting portion 22a to which the ultrasonic probe 130 is attached. The ultrasonic probe 130 is detachably provided on the mounting portion 22a. The mounting portion 22a is formed to include the center O1 of the lower surface portion 22. The mounting portion 22a is an opening formed through the lower surface portion 22, but is not limited to this, and may be a recess recessed downward from the lower surface portion 22, etc.

[0024] As described above, the ultrasonic probe 130 is positioned so as to overlap with the center O1 of the lower surface portion 22, thereby allowing the ultrasonic probe 130 to be placed in a location where food material F1 is likely to be placed, thereby facilitating the propagation of the ultrasonic beam into the food material F1.

[0025] 5, the ultrasonic probe 130 includes a backing material 131, a probe body 132, and a cover part 133. In addition to the above configuration, the ultrasonic probe 130 may also include an acoustic lens and a matching layer.

[0026] The backing material 131 supports the probe body 132. The backing material 131 is made of, for example, a rubber material. The probe body 132 and a cover part 133 are laminated in this order on the surface (upper surface) of the backing material 131. The backing material 131 absorbs the ultrasonic beam propagating downward from the probe body 132.

[0027] The probe body 132 transmits and receives ultrasonic beams. The probe body 132 is located below the placement surface (lower surface portion 22). The probe body 132 is one or more vibrators (piezoelectric elements). When the probe body 132 includes multiple vibrators, they are arranged one-dimensionally or two-dimensionally in a first scanning direction (e.g., left-right direction) and / or a second scanning direction (e.g., front-rear direction) on the surface (upper surface) of the backing material 131.

[0028] The probe body 132 transmits (forms) an ultrasonic beam based on a control signal from the control unit 110. Specifically, in response to the control signal from the control unit 110, the transmission / reception circuit 140 generates a drive signal (pulse signal) to the probe body 132, and vibrates the probe body 132 based on the drive signal to transmit the ultrasonic beam.

[0029] Furthermore, the probe body 132 receives the ultrasonic beam (echo beam) reflected within the food material F1. Specifically, when the probe body 132 receives the ultrasonic beam (echo beam) that is reflected within the food material F1 and propagates to the probe body 132, the probe body 132 vibrates to generate a reception signal (electrical signal). The reception signal generated by the probe body 132 is converted into a digital signal (echo data) by the transmission / reception circuit 140 and output to the control unit 110.

[0030] As described above, the probe body 132 corresponds to a transmitter that transmits ultrasonic beams and a receiver that receives ultrasonic beams. One transducer that constitutes the probe body 132 may function as both a transmitter and a receiver, or one transducer that constitutes the probe body 132 may function as a transmitter and another transducer that constitutes the probe body 132 may function as a receiver.

[0031] The cover portion 133 is disposed so as to cover the probe body 132 from above. At least a portion of the cover portion 133 is located above the placement surface (lower surface portion 22). The cover portion 133 propagates the ultrasonic beam from the probe body 132 into the food material F1, and also propagates the ultrasonic beam reflected within the food material F1 back to the probe body 132. The cover portion 133 is made of a material that can propagate the ultrasonic beam.

[0032] As described above, the cover portion 133 covers the probe body 132 from above, and propagates the ultrasonic beam from the probe body 132 into the food material F1, and propagates the ultrasonic beam (echo beam) reflected within the food material F1 back to the probe body 132, thereby preventing the probe body 132 from coming into direct contact with the food material F1 and allowing the ultrasonic beam to propagate between the probe body 132 and the food material F1. Furthermore, even if the ultrasonic probe 130 becomes soiled due to contact with the food material F1, there is no need to clean the probe body 132 directly, and it is only necessary to clean the cover portion 133, thereby maintaining good hygiene.

[0033] Furthermore, the cover portion 133 protrudes upward from the placement surface (lower surface portion 22). Specifically, the surface of the cover portion 133 protrudes upward from the lower surface portion 22. The surface of the cover portion 133 is the surface (upper surface) exposed to the storage chamber 20. The surface of the cover portion 133 is curved so as to protrude upward. It is preferable that the surface of the cover portion 133 smoothly protrudes from the lower surface portion 22. Specifically, the surface of the cover portion 133 is formed so that the inclination with respect to the horizontal plane is acute at the boundary portion with the lower surface portion 22. Furthermore, the surface of the cover portion 133 is provided so that the height of the surface of the cover portion 133 is approximately the same as the height of the lower surface portion 22 at the boundary portion with the lower surface portion 22. Furthermore, the surface of the cover portion 133 may be flush with the boundary portion with the lower surface portion 22.

[0034] As described above, the cover portion 133 protrudes above the placement surface (lower surface portion 22), thereby serving as a guide when the user places the food ingredient F1 on the lower surface portion 22. Furthermore, when the food ingredient F1 is placed above the cover portion 133, the food ingredient F1 can come into contact with the cover portion 133.

[0035] Furthermore, the cover portion 133 is formed of an elastic material. This allows the cover portion 133 to deform in accordance with the outer shape of the food material F1 when the food material F1 is placed above the cover portion 133, thereby preventing a gap from forming between the cover portion 133 and the food material F1. This makes it difficult for air to get between the cover portion 133 and the food material F1, preventing a decrease in the propagation performance of the ultrasonic beam between the cover portion 133 and the food material F1. Therefore, the ultrasonic beam transmitted from the probe body 132 can propagate through the inside of the food material F1 while maintaining a strong propagation force.

[0036] When ultrasonic probe 130 is made up of one transducer, it moves or tilts in a first scanning direction (left-right direction) and a second scanning direction (front-back direction) to scan food material F1 in the first scanning direction and the second scanning direction. When ultrasonic probe 130 is made up of multiple transducers, it scans food material F1 in the first scanning direction by sequentially transmitting ultrasonic beams from the transducers aligned in the first scanning direction, and scans food material F1 in the second scanning direction by sequentially transmitting ultrasonic beams from the transducers aligned in the second scanning direction.

[0037] 4 is a plane formed by performing a single electronic scan in a first scanning direction. The scanning plane P1 is, for example, fan-shaped, but is not limited to this and may be rectangular. Examples of electronic scanning methods for ultrasonic beams include electronic sector scanning and electronic linear scanning.

[0038] The transmission / reception circuit 140 generates one frame of data by performing one electronic scan in the first scanning direction or the second scanning direction. One frame of data is, for example, data corresponding to one scanning plane, and is composed of multiple beam data aligned in the first scanning direction or the second scanning direction. Each beam data is composed of multiple echo data aligned in the depth direction. Note that the data obtained when the entire food material F1 is scanned is composed of multiple frame of data. The transmission / reception circuit 140 sequentially generates frame of data by repeatedly performing the above electronic scan.

[0039] The following describes the process of estimating the temperature inside the food ingredient F1 and the process of generating a two-dimensional image showing the temperature distribution inside the food ingredient F1, which are performed by the cooking appliance 10 (controller 110).

[0040] As shown in FIG. 3, the control unit 110 includes a signal processing unit 111, a temperature estimation unit 112, a heating control unit 113, and an image generation unit 114.

[0041] The signal processing unit 111 is a circuit that processes various types of data (echo data, beam data, frame data, etc.) output from the transmission / reception circuit 140. The signal processing unit 111 has a detection path, a logarithmic conversion circuit, etc. When a temperature estimation process is performed inside the food material F1, the signal processing unit 111 sequentially outputs various types of data to the temperature estimation unit 112. When a generation process is performed on a two-dimensional image showing the temperature distribution inside the food material F1, the signal processing unit 111 sequentially outputs various types of data to the image generation unit 114.

[0042] The temperature estimation unit 112 estimates the internal temperature of the food ingredient F1 based on the frame data (echo data). First, the temperature estimation unit 112 calculates the propagation time S1 of the ultrasonic beam based on the frame data (echo data). Next, the temperature estimation unit 112 estimates the internal temperature of the food ingredient F1 based on the propagation time S1 of the ultrasonic beam. The specific configuration of the temperature estimation process inside the food ingredient F1 will be described later.

[0043] The heating control unit 113 controls the heating unit 120 to adjust the heating temperature and start or stop the heating operation. The heating control unit 113 can also control the heating unit 120 based on the detection result of the temperature estimation unit 112. A specific configuration for heating control based on the detection result of the temperature estimation unit 112 will be described later.

[0044] The image generation unit 114 generates a two-dimensional image based on the internal temperature of the food material F1. The two-dimensional image here refers to a two-dimensional image that shows the temperature distribution inside the food material F1. The image generation unit 114 has a coordinate conversion function, a pixel interpolation function, an image synthesis function, a color processing function, a graphic image generation function, etc. The specific configuration of the two-dimensional image generation process by the image generation unit 114 will be described later.

[0045] The flow of the heating process using the process for estimating the temperature inside food material F1 will be described below with reference to Figures 6 to 8. Figure 6 is a flowchart showing the flow of the heating process performed by the cooking device 10. Figure 7 is a diagram showing an example of an ultrasonic beam reflected inside food material F1. Figure 8 is a graph showing an example of the relationship between the temperature of food material F1 and the propagation speed of the ultrasonic beam.

[0046] The cooking device 10 performs steps S11 to S18 shown in FIG. 6 when heating the food material F1.

[0047] In step S11, the control unit 110 determines whether or not the food ingredient F1 is in contact with the ultrasonic probe 130 based on the detection result of the contact detection unit 180. If it is determined in step S11 that the food ingredient F1 is in contact with the ultrasonic probe 130, that is, if the answer to step S11 is Yes, step S12 is executed. On the other hand, if it is determined in step S11 that the food ingredient F1 is not in contact with the ultrasonic probe 130, that is, if the answer to step S11 is No, step S11 is repeated.

[0048] In step S12, the heating control unit 113 controls the heating unit 120 to start the heating operation, and then executes step S13.

[0049] In step S13, an ultrasonic beam is transmitted from the ultrasonic probe 130 based on a control signal from the control unit 110, and step S14 is executed.

[0050] In step S14, the temperature estimation unit 112 acquires the frame data output from the transmission / reception circuit 140, and executes step S15.

[0051] In step S15, the temperature estimation unit 112 calculates the propagation time S1 of the ultrasonic beam based on the frame data (echo data), and executes step S16. The propagation time S1 of the ultrasonic beam refers to the time from when the probe body 132 transmits the ultrasonic beam to when it receives the ultrasonic beam reflected by the food material F1 (reflection point X1) (see FIG. 7).

[0052] In step S16, the temperature estimation unit 112 estimates the internal temperature of the food material F1 based on the propagation time S1 of the ultrasonic beam.

[0053] First, the temperature estimation unit 112 calculates a propagation time S1', which is the time it takes for the ultrasonic beam to propagate through the food material F1, based on the propagation time S1 of the ultrasonic beam. The propagation time S1' of the ultrasonic beam is calculated by subtracting the time it takes for the ultrasonic beam to travel back and forth through the cover unit 133 from the propagation time S1 of the ultrasonic beam. The time it takes for the ultrasonic beam to travel back and forth through the cover unit 133 is a predetermined time and is stored in the storage unit 160.

[0054] Next, the temperature estimation unit 112 may estimate the temperature distribution of the food material based on a theoretical formula using the propagation time S1' of the ultrasonic beam and physical properties of the food material, including the thermal conductivity of the food material. For example, the theoretical formula disclosed in Japanese Patent Application Laid-Open No. 2008-070340 may be used as the theoretical formula for calculating the temperature distribution. Alternatively, the temperature estimation unit 112 may estimate the temperature distribution of the food material using temperature-dependent characteristic data (see FIG. 8) of the propagation velocity V1 of the ultrasonic beam instead of the theoretical formula.

[0055] The following describes a process for estimating the internal temperature of food material using temperature-dependent characteristic data of the propagation velocity V1 of the ultrasonic beam.

[0056] The temperature estimation unit 112 calculates the propagation velocity V1 of the ultrasonic beam based on the propagation time S1' of the ultrasonic beam and the propagation distance L1 of the ultrasonic beam. The propagation distance L1 of the ultrasonic beam is the distance corresponding to the propagation time S1' of the ultrasonic beam, in other words, the distance the ultrasonic beam propagates within the food material F1 (see FIG. 7). The propagation velocity V1 of the ultrasonic beam is the speed at which the ultrasonic beam propagates within the food material F1. Here, the propagation time S1', the propagation distance L1, and the propagation velocity V1 satisfy the following relational expression (1). V1=L1 / S1´ (1)

[0057] The propagation distance L1 of the ultrasonic beam is calculated, for example, by determining the position information of the reflection point X1. Specifically, the propagation distance L1 of the ultrasonic beam is calculated from the position information of the reflection point X1 and the position information of the incident / exit point X2. The incident / exit point X2 is the point where the ultrasonic beam enters and exits the food material F1 (see FIG. 7).

[0058] 7, when reflection point X1 is located on the inner surface of food material F1, position information of reflection point X1 is obtained from position information of probe body 132, the transmission direction of the ultrasonic beam from probe body 132, and position information of food material F1 (position information of each of the multiple points that make up the outer shape of food material F1). Specifically, position information of the region (transmission region) from which the ultrasonic beam is transmitted is obtained from the position information of probe body 132 and the transmission direction of the ultrasonic beam from probe body 132 (a direction tilted at an angle θ with respect to the vertical direction in FIG. 7). Then, position information of the point where the position information of the transmission region of the ultrasonic beam and the position information of food material F1 overlap is identified as the position information of reflection point X1.

[0059] Position information of the incident / exit point X2 is obtained from position information of the probe body 132, position information of the cover part 133, and the transmission direction of the ultrasonic beam from the probe body 132. Specifically, position information of the region (transmission region) from which the ultrasonic beam is transmitted is obtained from the position information of the probe body 132 and the transmission direction of the ultrasonic beam from the probe body 132 (a direction inclined at an angle θ with respect to the vertical direction in FIG. 7). Then, position information of the point where the position information of the transmission region of the ultrasonic beam and the surface of the cover part 133 overlap is identified as position information of the incident / exit point X2. Note that the position information of the probe body 132 and the cover part 133 is stored in advance in the storage part 160.

[0060] The propagation distance L1 of the ultrasonic beam can be calculated not only by the above method but also by using an ultrasonic image generated by a known method. The ultrasonic image may be, for example, a B-mode image, which is a cross-sectional image generated based on frame data, or an M-mode image, which shows the movement of food material over time. In this case, even if the reflection point X1 is far from the inner surface of the food material F1, the propagation distance L1 of the ultrasonic beam can be calculated.

[0061] The temperature estimation unit 112 calculates the propagation velocity V1 of the ultrasonic beam from the propagation time S1' of the ultrasonic beam and the propagation distance L1 of the ultrasonic beam based on the above relational expression (1).

[0062] The temperature estimation unit 112 estimates the internal temperature of the food material F1 from the propagation velocity V1 of the ultrasonic beam. It is known that the propagation velocity V1 of the ultrasonic beam depends on the temperature of the medium (food material) through which the ultrasonic beam propagates. Therefore, when the food material F1 is heated, the propagation velocity of the ultrasonic beam changes as the temperature of the food material F1 rises. FIG. 8 is a graph showing, for example, the relationship between the temperature T1 of the food material F1 and the propagation velocity V1 of the ultrasonic beam (a graph showing temperature-dependent characteristic data of the propagation velocity V1 of the ultrasonic beam). The storage unit 160 stores in advance temperature-dependent characteristic data of the propagation velocity V1 of the ultrasonic beam for each type of food material. The temperature estimation unit 112 may also acquire the temperature-dependent characteristic data of the propagation velocity V1 of the ultrasonic beam from an external source.

[0063] 8, the temperature estimation unit 112 estimates the temperature corresponding to the propagation speed V1 of the ultrasonic beam as the temperature of the region in the vicinity of the reflection point X1 in the food material F1 or the region where the ultrasonic beam reaches from the incident / exit point X2 to the reflection point X1. Here, the control unit 110 may estimate the internal temperature of the entire scanning surface P1 by performing the above temperature estimation process for each beam data (echo data) constituting the frame data, or may estimate the internal temperature of the entire food material F1 by performing the above temperature estimation process for each frame data (scanning surface).

[0064] The temperature estimation unit 112 generates a plurality of pieces of internal temperature data, each of which corresponds to an estimated internal temperature for each region of the corresponding food material F1 (the region near the reflection point X1 or the region from the entrance / exit point X2 to the reflection point X1). The plurality of pieces of internal temperature data (internal temperature data group) are stored in the storage unit 160.

[0065] In step S17, the heating control unit 113 determines whether the lowest temperature inside the food material F1 is equal to or higher than a predetermined temperature. The lowest temperature inside the food material F1 refers to the lowest internal temperature among the internal temperatures estimated in each region inside the food material F1 (e.g., scanning surface P1). The predetermined temperature is, for example, a temperature suitable for the finished cooking of the food material F1.

[0066] If the heating control unit 113 determines in step S17 that the minimum temperature inside the food material F1 is equal to or higher than the predetermined temperature, i.e., if the answer to step S17 is Yes, step S18 is executed. On the other hand, if the heating control unit 113 determines in step S17 that the minimum temperature inside the food material F1 is not equal to or higher than the predetermined temperature, i.e., if the answer to step S17 is No, step S17 is repeated.

[0067] In step S18, the heating control unit 113 controls the heating unit 120 to end the heating operation.

[0068] In step S17, the temperature to be compared with the predetermined temperature is the lowest temperature within the food ingredient F1, but this is not limited to this and any temperature at an appropriate location within the food ingredient F1 can be used, for example, the central temperature (core temperature) within the food ingredient F1.

[0069] In step S17, the user may operate the operation unit 12c to select the predetermined temperature from a plurality of predetermined temperatures. For example, if the food material is meat, the predetermined temperature may be selectable from "70 degrees" which corresponds to well-done, "65 degrees" which corresponds to medium-rare, and "55 degrees" which corresponds to rare. This allows the user to heat the food material to the desired doneness level.

[0070] Furthermore, in step S17, heating control unit 113 controls heating unit 120 using only the estimation result (internal temperature of the food material) of temperature estimating unit 112, but this is not limited to this. For example, in addition to the estimation result of temperature estimating unit 112, the detection result of temperature detecting unit 170 (surface temperature of the food material) may be used to adjust the heating temperature of heating unit 120, terminate the heating operation, and perform other controls.

[0071] Furthermore, the heating process using the estimation result (internal temperature of the food material) by the temperature estimation unit 112 may be incorporated into a heating process with a predetermined cooking time or a step heating process in which the heating power is adjusted stepwise over time. For example, when incorporated into a heating process with a predetermined cooking time, if the minimum temperature inside the food material F1 or the central temperature (core temperature) inside the food material F1 reaches a predetermined temperature or higher, the heating operation may be terminated even if the cooking time has not yet reached the predetermined time.

[0072] The process of generating a two-dimensional image showing the temperature distribution inside food F1 will be described below with reference to Figures 9 and 10. Figure 9 is a flowchart showing the flow of the process of generating a two-dimensional image showing the temperature distribution inside food F1, which is performed by the cooking device 10. Figure 10 is a diagram showing an example of a two-dimensional image displayed on the display unit.

[0073] While the cooking appliance 10 (control unit 110) is performing the heating process of the food material, it executes steps S21 to S22 shown in Fig. 9. Note that steps S21 to S22 shown in Fig. 9 are repeatedly executed every time the temperature estimation unit 112 performs the process of estimating the internal temperature of the entire food material or the entire scanned surface.

[0074] In step S21, the image generation unit 114 generates a two-dimensional image showing the temperature distribution inside the food material F1 based on the estimation result (internal temperature of the food material F1) by the temperature estimation unit 112, and then executes step S22. The two-dimensional image showing the temperature distribution inside the food material F1 is generated based on the extracted internal temperature data, which is extracted from the group of internal temperature data obtained by the temperature estimation process and corresponds to an arbitrary cross section (e.g., scanning plane P1) inside the food material F1. As shown in FIG. 10, the two-dimensional image showing the temperature distribution is, for example, an image in which different colors are associated with regions of different temperature ranges. Note that the two-dimensional image showing the temperature distribution only needs to show regions of different temperature ranges in a distinguishable manner, and may be an image in which different markers or patterns are associated with regions of different temperature ranges.

[0075] In step S22, the control unit 110 displays a two-dimensional image showing the temperature distribution inside the food material F1 on the display unit 12b, and the process returns to step S21.

[0076] As described above, by displaying a two-dimensional image showing the temperature distribution inside the foodstuff F1 on the display unit 12b, the user can intuitively grasp the internal temperature of the foodstuff during cooking.

[0077] In the above embodiment, the surface on which the food ingredients are placed is the underside 22 of the storage chamber 20, but this is not limited to this and may be, for example, a cooking net that is detachably installed inside the storage chamber 20, or a container that is detachably installed inside the storage chamber 20.

[0078] A first modified example of the arrangement of the ultrasonic probe 130 will be described below with reference to Fig. 11. Fig. 11 is a diagram showing a first modified example of the arrangement of the ultrasonic probe.

[0079] 11, the cooking appliance 10a further includes a cooking grid 26 that is detachably provided inside the accommodation chamber 20. The cooking grid 26 includes, for example, a rectangular frame body 26a and a plurality of steel wires 26b that cross the top of the frame body 26a in the front-rear direction.

[0080] Protrusions 20b that protrude inward are provided on the inner surfaces (left surface portion 23 and right surface portion 24) of storage chamber 20. Cooking net 26 is attached to the inside of storage chamber 20 by supporting the ends of cooking net 26 on protrusions 20b.

[0081] The ultrasonic probe 130 is detachably provided on the cooking grate 26. For example, the ultrasonic probe 130 is attached to the cooking grate 26 by being hooked onto a pair of steel wires 26b adjacent to each other in the left-right direction.

[0082] This makes it possible to estimate the internal temperature of ingredients even when cooking using cooking net 26.

[0083] A second modified example of the arrangement of the ultrasonic probe 130 will be described below with reference to Fig. 12. Fig. 12 is a diagram showing a second modified example of the arrangement of the ultrasonic probe.

[0084] 12, the cooking appliance 10b differs from the cooking appliance 10 in that it includes two ultrasonic probes 130. The two ultrasonic probes 130 are provided on the placing surface at a distance from each other with the center O1 of the lower surface portion 22 sandwiched between them. This allows ultrasonic beams to be transmitted over a wide range on the placing surface, facilitating propagation of the ultrasonic beams into the food material F1.

[0085] In the above configuration, the cooking device 10 comprises a storage chamber 20 including a placement surface (lower surface portion 22) on which food material F1 is placed, a heating section 120 for heating the food material F1, an ultrasonic probe 130 provided on the placement surface (lower surface portion 22) and having a transmitting section (probe body 132) for transmitting an ultrasonic beam to the food material F1 and a receiving section (probe body 132) for receiving the ultrasonic beam reflected inside the food material F1, and a temperature estimation section 112 for estimating the internal temperature of the food material F1 placed on the placement surface (lower surface portion 22) based on the propagation time S1 of the ultrasonic beam from the time the ultrasonic waves are transmitted to the time the ultrasonic beam reflected inside the food material F1 is received.

[0086] This allows the internal temperature of food to be estimated without intruding into the food. Furthermore, since the estimated internal temperature of the food can be taken into account when cooking, cooking problems such as undercooking can be prevented.

[0087] The ultrasonic probe 130 is provided at a position that overlaps with the center O1 of the placement surface (lower surface portion 22) when viewed from above. This allows the ultrasonic probe 130 to be placed in a location where the food material F1 is likely to be placed, making it easier for the ultrasonic beam to propagate to the food material F1.

[0088] The transmitter (probe body 132) and receiver (probe body 132) are located below the placement surface (lower surface 22). The ultrasonic probe 130 also has a cover 133 that covers the transmitter (probe body 132) and receiver (probe body 132) from above, propagates an ultrasonic beam from the transmitter (probe body 132) to the food material F1, and propagates the ultrasonic beam reflected by the food material F1 to the receiver (probe body 132). This prevents the transmitter (probe body 132) and receiver (probe body 132) from coming into direct contact with the food material F1, while allowing the ultrasonic beam to propagate effectively between the transmitter (probe body 132) and receiver (probe body 132) and the food material F1. Furthermore, even if the transmitting unit (probe body 132) and the receiving unit (probe body 132) become dirty, there is no need to clean the transmitting unit (probe body 132) and the receiving unit (probe body 132) directly, and it is only necessary to clean the cover part 133, so hygiene can be maintained in good condition.

[0089] The cover portion 133 protrudes above the placement surface (lower surface portion 22). This serves as a guide when the user places the food ingredient F1 on the placement surface (lower surface portion 22). Furthermore, when the food ingredient F1 is placed above the cover portion 133, the food ingredient F1 can come into contact with the cover portion 133.

[0090] The cover portion 133 is formed of an elastic material. This allows the cover portion 133 to deform in accordance with the outer shape of the food material F1 when the food material F1 is placed above the cover portion 133, thereby preventing a gap from forming between the cover portion 133 and the food material F1. This makes it difficult for air to get between the cover portion 133 and the food material F1, preventing a decrease in the propagation performance of the ultrasonic beam between the cover portion 133 and the food material F1.

[0091] Cooking appliance 10 further includes a detection unit (contact detection unit 180) that detects contact between ultrasonic probe 130 and food ingredient F1, and a heating control unit 113 that controls heating unit 120. When the detection unit (contact detection unit 180) detects contact between ultrasonic probe 130 and food ingredient F1, heating control unit 113 starts a heating operation by heating unit 120, and when the detection unit (contact detection unit 180) does not detect contact between ultrasonic probe 130 and food ingredient F1, heating control unit 113 does not start a heating operation by heating unit 120. This allows the internal temperature of food ingredient F1 to be estimated when ultrasonic probe 130 is in contact with food ingredient F1, thereby improving the accuracy of estimating the internal temperature of food ingredient F1.

[0092] The cooking device 10 further includes a display unit 12b that displays a two-dimensional image generated based on the internal temperature of the foodstuff F1, thereby allowing the user to intuitively grasp the internal temperature of the foodstuff.

[0093] The present invention is not limited to the above-described embodiments, and various modifications are possible. For example, the configurations shown in the above-described embodiments can be replaced with configurations that are substantially the same as those shown in the above-described embodiments, that have the same effects, or that can achieve the same purpose. Furthermore, some or all of the embodiments of the present invention may be used in combination. [Explanation of symbols]

[0094] 10 cooking appliance, 12b display unit, 20 storage chamber, 22 bottom surface (mounting surface), 120 heating unit, 130 ultrasonic probe, 132 probe body (transmitter / receiver), 133 cover, 180 contact detector (detector), F1 food material, O1 center of mounting surface, S1 propagation time

Claims

1. a storage chamber including a placement surface on which ingredients are placed; A heating unit that heats the food material; an ultrasonic probe provided on the placement surface, the ultrasonic probe having a transmitting unit that transmits ultrasonic waves to the food material and a receiving unit that receives ultrasonic waves reflected inside the food material; a temperature estimation unit that estimates the internal temperature of the food placed on the placement surface based on the propagation time of the ultrasonic waves from when the ultrasonic waves are transmitted until when the ultrasonic waves reflected inside the food are received.

2. The cooking device according to claim 1 , wherein the ultrasonic probe is provided at a position overlapping the center of the placement surface when viewed from above.

3. the transmitting unit and the receiving unit are located below the placement surface, 3. The cooking device according to claim 1, wherein the ultrasonic probe has a cover portion that covers the transmitting unit and the receiving unit from above, and that propagates ultrasonic waves from the transmitting unit to the food material and propagates ultrasonic waves reflected by the food material to the receiving unit.

4. The cooking device according to claim 3 , wherein the cover portion protrudes above the placing surface.

5. The cooking device according to claim 3 , wherein the cover portion is formed of an elastic material.

6. a detection unit that detects contact between the ultrasonic probe and the food material; a heating control unit that controls the heating unit, The heating control unit When the detection unit detects contact between the ultrasonic probe and the food material, the heating unit starts a heating operation, The cooking device according to claim 1 or 2, wherein the heating unit does not start a heating operation when the detection unit does not detect contact between the ultrasonic probe and the food material.

7. The cooking device according to claim 1 or 2, further comprising a display unit that displays a two-dimensional image generated based on the internal temperature of the food material.

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