Heating and conditioning device

Abstract

To provide a cooking device that can automatically perform optimal heating control according to the menu. [Solution] One aspect of the present invention is a cooking device comprising a main body, a heating unit provided in the main body, a control unit that performs control related to cooking, a main body-side communication unit provided in the main body, and a terminal device having an information input unit, an information output unit, and a terminal-side communication unit that transmits and receives information between the main body-side communication unit and the terminal device, wherein the heating unit has at least one of the heating positions in the up / down, front / back and left / right directions, centered on the food placement position inside the main body, the terminal device has a heating setting unit that sets a heating pattern indicating the heating position of the heating unit and the heating intensity corresponding to the heating position according to the menu to be cooked in the main body, the terminal-side communication unit transmits information of the heating pattern set by the heating setting unit to the main body-side communication unit, and the control unit controls the heating position and heating intensity of the heating unit based on the heating pattern information received by the main body-side communication unit.

Description

Technical Field

[0001] The present invention relates to a cooking device that automatically performs optimal cooking.

Background Art

[0002] Patent Document 1 discloses a high-frequency heating device that can uniformly heat an object to be heated with a relatively simple configuration and can shorten the heating time and improve the oven efficiency. This high-frequency heating device includes an oven wall surface whose one surface has a substantially parabolic cross-sectional shape, a waveguide disposed at the focal position of the oven wall surface having a substantially parabolic cross-sectional shape, and a microwave port that opens to the waveguide and radiates microwaves toward the oven wall surface to obtain parallel reflected waves.

[0003] Patent Document 2 discloses a microwave oven that makes the trajectory of microwaves chaotic to make the distribution of microwaves in the heating chamber uniform and the temperature distribution of the object to be cooked uniform. This microwave oven has a magnetron that generates microwaves, a waveguide that guides the microwaves generated from the magnetron into the heating chamber, and energization control means that controls the magnetron, and the wall surface of the heating chamber is configured such that the microwaves generated by the magnetron are chaotically reflected.

[0004] Patent Document 3 discloses a processing device that does not require a person to check when processing an object by supplying energy and makes the state of the finished object uniform. This processing device includes energy supply means for supplying energy to the object, motion detection means for detecting the dynamic state of the object, and energy supply control means for controlling the amount of energy supplied by the energy supply means to the object, and the energy supply control means controls the amount of energy supplied by the energy supply means to the object according to the dynamic state of the object detected by the motion detection means.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Application Publication No. 63-223415 [Patent Document 2] Japanese Patent Application Publication No. 10-172751 [Patent Document 3] Japanese Patent Publication No. 2015-68543 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] In cooking, heating devices that apply heat to ingredients require optimal heating control according to the menu being prepared. In other words, because the amount of heat applied to the ingredients and the degree of heating (such as charring the surface or cooking thoroughly) need to be adjusted depending on the menu being prepared, there is a need for a heating device that can automatically perform optimal heating control.

[0007] The objective of the present invention is to provide a cooking device that can automatically perform optimal heating control according to the menu. [Means for solving the problem]

[0008] One aspect of the present invention is a cooking device comprising a main body, a heating unit provided in the main body, a control unit for performing control related to cooking, a main body-side communication unit provided in the main body, and a terminal device having an information input unit, an information output unit, and a terminal-side communication unit for sending and receiving information between the main body-side communication unit and the terminal device, wherein the heating unit has at least one of the heating positions in the up / down, front / back, and left / right directions, centered on the food placement position inside the main body, the terminal device has a heating setting unit for setting a heating pattern indicating the heating position of the heating unit and the heating intensity corresponding to the heating position according to the menu to be cooked in the main body, the terminal-side communication unit transmits information of the heating pattern set by the heating setting unit to the main body-side communication unit, and the control unit controls the heating position and heating intensity of the heating unit based on the heating pattern information received by the main body-side communication unit.

[0009] In this configuration, the heating pattern information corresponding to the menu being cooked in the main unit is set in the heating setting unit of the terminal device, and this heating pattern information is sent from the terminal communication unit to the main unit communication unit. Based on this heating pattern information, the heating position and heating intensity of the heating unit are controlled, so that the food is heated under optimal heating conditions according to the menu from at least one of the heating positions above and below, front and back, and left and right of the food placement position.

[0010] In the above-described heating cooking device, the terminal device's information output unit may display a grid pattern image corresponding to the heating position on the terminal device's screen according to the menu, and the heating setting unit may set the heating pattern so that it matches the heating intensity of each grid in the grid pattern image. As a result, the heating intensity is set for each grid in the grid pattern image displayed on the terminal device's screen.

[0011] In the above-described heating and cooking device, the terminal device's information output unit may display an image of the food placed inside the main unit, which was captured by the terminal device's information input unit, on the screen, and may also display a grid pattern image superimposed on the food image on the screen. As a result, the heating intensity is set for each grid cell of the grid pattern image superimposed on the food image, and the heating intensity is set in detail for each food position corresponding to each grid cell of the grid pattern.

[0012] In the above-described heating cooking device, the terminal device's information input unit may capture an image of the inside of the main unit while it is heating, and the heating setting unit may modify the heating pattern based on the image captured by the information input unit. As a result, the heating pattern is modified based on the image of the inside of the main unit while it is heating, captured by the terminal device's information input unit.

[0013] In the above-described heating cooking device, an image input unit may be provided in the main body, and the control unit may modify the heating pattern based on the image of the inside of the main body during heating input from the image input unit. As a result, the heating pattern is modified based on the image of the inside of the main body during heating input from the image input unit provided in the main body.

[0014] In the above-described heating cooking device, an image input unit may be provided in the main body, and the main body-side communication unit may transmit an image of the inside of the main body during heating, input by the image input unit, to the terminal-side communication unit, and the heating setting unit of the terminal device may modify the heating pattern based on the image received by the terminal-side communication unit. As a result, the image of the inside of the main body during heating, input by the image input unit provided in the main body, is sent to the terminal device, and the heating setting unit of the terminal device modifies the heating pattern based on this image.

[0015] In the above-described heating cooking device, the control unit may modify the heating pattern according to the color components based on the Maillard reaction obtained from an image of the food being heated in the main unit. This allows the heating status to be understood according to the color components based on the Maillard reaction obtained from an image of the food being heated, and the heating pattern to be modified accordingly.

[0016] In the above-described heating and cooking device, the main unit or terminal equipment may be connected via a network to a database server that stores color component data, which is data relating changes in color components when food is heated to color components based on the Maillard reaction obtained from an image of the food. The control unit may modify the heating pattern using the color component data stored in the database server. As a result, the Maillard reaction of the food is determined using the color component data stored in the database server, and the heating pattern is modified based on the determined Maillard reaction.

[0017] In the above-described heating and cooking device, the main body may have a heating chamber with a curved surface whose normal vector is directed toward the position to be heated. This concentrates thermal energy from the heating section toward the position to be heated.

[0018] In the above cooking device, menu data is provided which digitizes the heating time, energization time, heating position, infrared data (thermograph), and usage information of the far-infrared heater and medium-infrared heater of the heating unit for each menu. The menu data is used as teaching data for controlling the heating unit by artificial intelligence. The application software executed on the terminal device performs a process of outputting questions regarding the evaluation of the cooking result and accepting the user's answers to the questions when the user performs a predetermined operation related to cooking. The terminal device may reflect the user's answers in the menu data. As a result, the more the user uses it, the more the user's evaluation is reflected in the menu data, and the accuracy of heating control by the artificial intelligence using the menu data as teaching data is improved.

Effect of the Invention

[0019] According to the present invention, it becomes possible to provide a cooking device that can automatically perform optimal heating control according to the menu.

Brief Description of the Drawings

[0020] [Figure 1] It is a schematic diagram illustrating the configuration of the cooking device according to the present embodiment. [Figure 2] It is a block diagram illustrating the functional configuration of the cooking device according to the present embodiment. [Figure 3] (a) and (b) are schematic diagrams illustrating the configuration inside the heating chamber of the main body. [Figure 4] (a) and (b) are schematic diagrams illustrating the grid pattern images in heating control. [Figure 5] (a) and (b) are schematic diagrams illustrating the grid pattern images in heating control. [Figure 6] (a) and (b) are schematic diagrams illustrating the grid pattern images in heating control. [Figure 7] (a) and (b) are schematic diagrams illustrating the grid pattern images in heating control. [Figure 8](a) through (e) are schematic diagrams showing grid pattern images and examples of pattern images. [Figure 9] This is a schematic diagram illustrating the heating settings screen of a terminal device. [Figure 10] (a) and (b) are schematic diagrams illustrating heating in conjunction with terminal equipment. [Modes for carrying out the invention]

[0021] Embodiments of the present invention will be described below with reference to the drawings. In the following description, the same reference numerals will be used for identical components, and components that have already been described will be omitted from the description as appropriate.

[0022] (Configuration of the heating and cooking device) Figure 1 is a schematic diagram illustrating the configuration of a heating and cooking device according to this embodiment. Figure 2 is a block diagram illustrating the functional configuration of the heating and cooking device according to this embodiment. The heating and cooking device 1 according to this embodiment is, for example, an oven or a grill that heats food ingredients M. The heating and cooking device 1 comprises a heating device 10 and a terminal device 50. The heating device 10 has a main body 11, a heating unit 12 provided in the main body 11, a control unit 13 that performs control related to heating and cooking, and a main body side communication unit 14 provided in the main body 11.

[0023] The main body 11 includes a heating chamber 110 and a door 112 provided on the heating chamber 110, which is opened and closed when food M is placed in or out of the plate 111 inside the chamber. The door 112 is provided with a window 113 made of heat-resistant glass, allowing the inside of the chamber to be viewed from the outside through the window 113. Alternatively, the door 112 may not have a window 113, and the inside of the chamber may be viewed as an image using a camera that takes pictures of the interior. In this embodiment, the case in which the door 112 is provided with a window 113 will be described as an example.

[0024] The heating section 12 may utilize a heat source such as an electric heating element (nichrome wire), a silicon heater, a carbon heater, a ceramic heater, or a laser heating means. In addition to the heat sources mentioned above, the heating section 12 may also consist of a reflector that reflects radiant heat from the heat source, or a laser beam emission surface (the optical emission end face or optical emission lens surface of an optical fiber). Numerous heating sections 12 are provided on the inner wall of the chamber of the main body 11. The arrangement of the heating sections 12 will be described later.

[0025] The control unit 13 controls the heating position and heating amount (energy flow) of the heating unit 12. The control unit 13 precisely controls the heating amount for each of the multiple heating units 12 or for heating units 12 located in a specific range. The control unit 13 is provided, for example, in the main unit 11. The control unit 13 may also be provided externally via a network N.

[0026] The main unit communication unit 14 is provided, for example, in the main unit 11, and performs information input and output with the terminal device 50.

[0027] The terminal device 50 is, for example, a smartphone or a tablet. The terminal device 50 performs information input and output with the main unit 11. The terminal device 50 is operated by the user and can send various settings and instructions related to heating to the main unit 11, and can also receive and display heating-related information transmitted from the main unit 11. The functional configuration of the terminal device 50 will be described later. Note that the terminal device 50 may be configured as a separate unit from the main unit 11, such as a smartphone, or it may be integrated into the main unit 11 as an integrated unit.

[0028] The main unit 11 and the terminal device 50 exchange information with each other, for example, via wireless communication (Bluetooth®, Wi-Fi®, etc.) or wired communication. Both the main unit 11 and the terminal device 50 are connected to a network N, such as the Internet. A database server SV is connected to the network N. Both the main unit 11 and the terminal device 50 transmit information to and receive information from the database server SV via the network N.

[0029] (Functional configuration of a heating and cooking device) As shown in Figure 2, the heating and cooking apparatus 1 according to this embodiment comprises a heating device 10 and a terminal device 50. The main body 11 of the heating device 10 has a heating unit 12, a control unit 13, and a main body side communication unit 14.

[0030] The heating unit 12 heats the inside of the main unit 11 according to instructions from the control unit 13. The control unit 13 controls the amount of heating (power supply) to the multiple heating units 12 based on heating information transmitted from the terminal device 50 and received by the main unit communication unit 14.

[0031] The main unit's communication unit 14 has the function of communicating information with terminal devices 50 via wireless or wired communication. The main unit's communication unit 14 also has the function of communicating information with database server SV via network N.

[0032] The main unit 11 preferably has an image input unit 15. The image input unit 15 is provided, for example, inside the heating chamber 110 of the main unit 11, and acquires images (still images, videos, infrared images, etc.) of the conditions inside the chamber.

[0033] The terminal device 50 includes an information input unit 51, an information output unit 52, a terminal-side communication unit 53, and a heating setting unit 54. The information input unit 51 has the function of inputting information such as text, images, and audio. Examples of the information input unit 51 include a touch panel, buttons, a camera, and a microphone. The information output unit 52 has the function of outputting information such as text, images, and audio. Examples of the information output unit 52 include a display, a lamp, and a speaker.

[0034] The terminal-side communication unit 53 has the function of communicating information with the main unit 11 via wireless or wired communication. The terminal-side communication unit 53 also has the function of communicating information with the database server SV via the network N.

[0035] The heating setting unit 54 sets a heating pattern that indicates the heating position of the heating unit 12 and the heating intensity corresponding to the heating position, according to the menu to be cooked in the main unit 11. The heating setting unit 54 is implemented in a terminal device 50 as part of the functions of, for example, a function setting application software (hereinafter also simply referred to as "app"). By selecting a button (icon) displayed on the screen by the app of the terminal device 50, such as a smartphone, the user can set any heating pattern.

[0036] The set heating pattern is transmitted from the terminal-side communication unit 53 to the main unit 11. The main unit 11 receives the heating pattern information transmitted from the terminal device 50 via the main unit-side communication unit 14, and the control unit 13 controls the heating unit 12 based on the received heating pattern information. As a result, the heating unit 12 is controlled to the heating position and heating intensity according to the set heating pattern, and automatic cooking is performed.

[0037] Figures 3(a) and (b) are schematic diagrams illustrating the configuration of the heating chamber inside the main unit. Figure 3(a) shows a schematic view from the front, and Figure 3(b) shows a schematic view from the right side. For the sake of explanation, the door 112 (see Figure 1) is omitted in Figures 3(a) and (b). The heating chamber 110 of the main body 11 is provided with multiple heating units 12. The heating chamber 110 has a curved surface 110a whose normal vector is directed toward the position to be heated. Multiple heating units 12 are arranged on this curved surface 110a. The multiple heating units 12 may all be controlled individually by the control unit 13, or they may be controlled in units of a predetermined area. In Figure 3, the heating units 12 are shown as circular, but they may also be cylindrical or plate-shaped.

[0038] Multiple heating units 12 are arranged in at least one of the top, bottom, left, right, front, or back directions of the plate 111 on which the food ingredients M are placed, and preferably arranged in all of the top, bottom, left, right, front, and back directions. It is also preferable that heating units 12 are provided on the inside of the door 112 shown in Figure 1 (excluding the inside of the window 113 if there is a window 113). This ensures that the heating units 12 have heating positions in at least one of the top, bottom, front, back, and left or right directions, centered on the food ingredient placement position inside the main body 11 (for example, the position of the plate 111). The absence of heating units 12 on the inside of the window 113 can be compensated for by adjusting the mounting position of the heating units 12 and increasing the heat output of the corresponding heating units 12. Alternatively, a translucent heater may be provided as a heating unit 12 in the window 113.

[0039] The curved surface 110a of the heating chamber 110 is preferably provided in a spherical shape, but if this is difficult in manufacturing, it is acceptable as long as the curved surface 110a is provided at an angle that allows the thermal energy to be concentrated at the heating target, such as an ellipse.

[0040] Furthermore, if the main unit 11 is equipped with an image input unit 15, it is preferable that it be positioned to acquire images from above, below, and to the left and right of the food placement location. This allows for the acquisition of an image of the entire outer periphery of the food M being heated, enabling users to refer to the cooking process or modify the heating pattern based on the acquired image.

[0041] (Grid pattern image) Next, we will explain heating control using grid pattern images. Figures 4 to 7 are schematic diagrams illustrating grid pattern images in heating control. In the heating cooking device 1 according to this embodiment, the information output unit 52 of the terminal device 50 can display a grid pattern image corresponding to the heating position on the screen of the terminal device 50 according to the menu for heating cooking. The heating setting unit 54 of the terminal device 50 sets a heating pattern that corresponds to the heating intensity for each grid L in this grid pattern image. As a result, the heating intensity is set for each grid L in the grid pattern image displayed on the screen of the terminal device 50. One grid L may correspond to one heating unit 12, or one grid L may correspond to multiple heating units 12. In addition, the shape of one grid L (e.g., aspect ratio and shape) and the density of the grid L may be arbitrarily changed. For example, the density of the grid L may be changed by pinching out with two fingers on the screen, and the density of the grid L may be changed by pinching in. In addition, for example, the size of the grid L in the vertical and horizontal directions may be changed by sliding the lines of the grid L on the screen with a finger, and the shape of the grid L may be changed (distorted) by sliding the intersections of the grid L on the screen with a finger. When the size or shape of the grid L is changed, the heating setting unit 54 sets the changed grid L and the heating unit 12 associated with that grid L.

[0042] Figures 4(a) and (b) show examples of grid pattern images LP1 having multiple grids L in the vertical and horizontal directions. The thick border line P superimposed on the grid pattern image LP1 mimics the outline of the food item M. In Figures 4(a) and (b), for example, a square loaf of bread is used as the food item M. For example, by selecting bread in the menu settings of the application on the terminal device 50, the grid pattern image LP1 having multiple grids L in the vertical and horizontal directions suitable for heating bread, and a square thick border line P corresponding to a square loaf of bread are displayed on the screen.

[0043] Figure 4(a) shows an example of the screen display of the grid pattern image LP1 and thick border lines P before heating settings are applied. Figure 4(b) shows an example of the screen display of the grid pattern image LP1 and thick border lines P after heating settings are applied. The user can refer to the screen display of the grid pattern image LP1 and thick border lines P (Figure 4(a)) displayed on the screen of the terminal device 50 and set the heating intensity for each grid L.

[0044] For example, by tapping the grid L at the desired position on the screen, the heating intensity can be set according to the number of taps. The display of the grid L on the screen (color and pattern) changes according to the heating intensity, allowing the user to understand the current heating intensity setting. Note that a basic heating pattern may be displayed as the initial setting when a menu is selected. The user can adjust the overall cooking method, such as cooking more or lighter, using buttons or other means according to their preference, or they can finely set (adjust) the heating intensity for each individual grid L position. The basic heating pattern may be determined by artificial intelligence that has learned the user's preferences, or it may be downloaded from a database server SV via the network N.

[0045] The heating settings for each grid L in the grid pattern image LP1 are set in relation to the thick border line P that indicates the position of the food item M. That is, the grid L in the central part inside the thick border line P corresponds to the heating setting for the central part of the food item M, and the grid L in the peripheral part inside the thick border line P corresponds to the heating setting for the peripheral part of the food item M. The positional relationship between the grid pattern image LP1 and the thick border line P may be predetermined, or, for example, the contour of the food item M may be extracted from an image of the food item M taken by the camera of the image input unit 15 provided in the main unit 11, and the thick border line P may be displayed at a position that matches the arrangement of the food item M in the grid pattern image LP1 in relation to the shooting position (shooting field of view). This makes it possible to set the heating intensity in detail for each position of the food item M actually placed on the plate 111.

[0046] In the example where ingredient M is a loaf of bread, the thick rectangular border line P corresponds to the position of the outer shape of the bread, and the heating intensity is set for each grid L using this as a guide for the heating position. For example, the crust (edge) of the bread will harden so it will not be heated, the inside of the crust will be lightly browned, the part slightly inside that will be browned a little more strongly, and the center will be thoroughly charred, with the heating intensity set for each grid L accordingly.

[0047] The heating setting unit 54 of the terminal device 50 sets the heating for each grid L of the grid pattern image LP1, and the information of the heating pattern obtained is sent from the terminal-side communication unit 53 to the main unit-side communication unit 14. The control unit 13 of the main unit 11 controls the heating of the heating unit 12 based on the heating pattern information received by the main unit-side communication unit 14. As a result, the amount of heating (amount of current) for each grid L of the grid pattern image LP1 is controlled, and cooking is performed in which the amount of heating is controlled for each grid L of the grid pattern image LP1.

[0048] It is preferable to pre-set various settings for the grid pattern image LP1 according to the shape of the menu and ingredients M. For example, the grid pattern images LP2 and LP3 shown in Figures 5(a) and (b) are suitable for heating grilled rice balls. Figure 5(a) shows an example of the grid pattern image LP2 and thick border line P corresponding to the planar shape of a grilled rice ball. Figure 5(b) shows an example of the grid pattern image LP3 and thick border line P corresponding to the side shape of a grilled rice ball. Although heating settings (degree of grilling, charring, etc.) can be set for each grid L, the screen display should only show the overlapping area between the inner area of ​​the thick border line P, which matches the shape and size of the ingredients M, and the grid L, according to the heating intensity (color and pattern).

[0049] The grid pattern images LP4 and LP5 shown in Figures 6(a) and (b) are suitable for heating gratin (white cream). Figure 6(a) shows an example of grid pattern image LP4 corresponding to the planar shape of the gratin including the container, and a thick border line P corresponding to the container. Figure 6(b) shows an example of grid pattern image LP5 corresponding to the side shape of the gratin including the container, and a thick border line P for the container. By selecting gratin in the menu settings of the application on the terminal device 50, grid pattern images LP4 and LP5 suitable for heating the gratin including the container, and a square thick border line P corresponding to the container will be displayed on the screen. If the shape of the container differs from the shape shown in the thick border line P, the terminal device 50 may allow users to select (change) a pre-set container shape in the application settings, or the outline of the container may be extracted from an image taken by the camera of the image input unit 15 provided on the main unit 11, and the thick border line P may be displayed at a position that matches the arrangement of the container in the grid pattern images LP4 and LP5 in relation to the shooting position (shooting field of view).

[0050] The grid pattern image LP6 shown in Figures 7(a) and (b) is suitable for heating hamburgers. Figure 7(a) shows an example of the screen display of the grid pattern image LP6 and thick border line P before heating settings. Figure 7(b) shows an example of the screen display of the grid pattern image LP6 and thick border line P after heating settings. The grid L in this grid pattern image LP6 consists of multiple horizontally elongated rectangles arranged vertically. In hamburgers, ingredients M such as buns and patties are thinly arranged horizontally, so the grid pattern image LP6, in which horizontally elongated rectangular grid L are arranged vertically, is suitable.

[0051] This allows for different heating settings in the vertical direction, for example, setting the grid L corresponding to the bun's position to heat slightly more strongly, setting the grid L corresponding to the tomato and other vegetables to not heat at all, and setting the grid L corresponding to the patty (meat) position to heat strongly.

[0052] Figures 8(a) to 8(e) are schematic diagrams showing examples of grid pattern images and pattern images. Examples of grid pattern images LP include LP-a, a grid pattern image with one grid L shown in Figure 8(a); LP-b, a grid pattern image with multiple grid Ls arranged vertically and horizontally, shown in Figure 8(b); LP-c, a grid pattern image with multiple fine grid Ls arranged vertically and horizontally, shown in Figure 8(c); and LP-d, a grid pattern image with multiple horizontally elongated grid Ls arranged vertically.

[0053] Alternatively, as shown in Figure 8(e), a pattern image KP of a predetermined pattern shape K may also be used. Multiple patterns of pattern shape K may be prepared in advance and selected by the user, or the user may be able to draw one arbitrarily using the touch panel on the screen of the terminal device 50. The pattern shape K may be not only a graphic but also letters or numbers. This makes it possible to represent letters or numbers on the food M by browning. When setting the browning in detail, it is necessary to arrange the heating units 12 very precisely and control them individually. To set the heating precisely according to the pattern shape K, it is preferable to use a laser heating means as the heating unit 12. Alternatively, a combination of a laser heating means and a heating element such as a nichrome wire may be used as the heating unit 12.

[0054] (Specific examples of heating settings) Next, we will explain a specific example of heating settings using terminal device 50. Figure 9 is a schematic diagram illustrating the heating settings screen of a terminal device. To configure heating settings, the application is run on terminal device 50, and the application's heating settings screen is displayed. In the example shown in Figure 9, the heating settings screen for heating bread as food ingredient M is shown. For example, if you select heating bread from the heating cooking menu in the application on terminal device 50, you will proceed to the corresponding heating settings screen.

[0055] The heating settings screen displays a grid pattern image LP1 suitable for heating bread. Note that the grid pattern image LP1 can be selected by the user. Alternatively, the camera's automatic recognition technology may be used to automatically recognize an image of the food item M and automatically select the optimal grid pattern image. Furthermore, the system may be configured to display a standard grid pattern image by default.

[0056] The grid pattern image LP1 shows thick border lines P indicating the positions of the slices of bread. The user selects any grid L in the grid pattern image LP1, for example by tapping the screen, and then selects a heating intensity according to the degree of toasting. The image showing the heating intensity should ideally have colors and patterns that correspond to the color components based on the Maillard reaction.

[0057] After setting the heating pattern, the heating pattern information is sent to the main unit 11 by confirmation. Then, cooking is started by the app or a switch on the main unit 11. As a result, the amount of heat (power supply) of the heating section 12 corresponding to the position of the grid L is controlled according to the heating pattern set in the app, and cooking is performed according to the set degree of browning.

[0058] The size of the grid L in the grid pattern image LP1 may be adjustable by pinching the screen of the terminal device 50 (a pinching motion with two fingers). In this case, the heating elements 12 included in each grid L will be synchronized. That is, if the grid L is enlarged on the screen, the number of heating elements 12 included in that grid L will increase, and conversely, if the grid L is reduced, the number of heating elements 12 included in that grid L will decrease.

[0059] After cooking has started, the state of the food ingredient M in the main unit 11 may be captured by the camera of the image input unit 15. Alternatively, an image of the food ingredient M may be captured from the window 113 using the camera of the information input unit 51 of the terminal device 50. The image of the food ingredient M captured by the camera of the main unit 11 may be sent from the main unit's communication unit 14 to the terminal device 50 and made viewable on the screen of the terminal device 50's information output unit 52. This allows the state of the food ingredient M during heating to be checked on the screen of the terminal device 50.

[0060] In this case, the app should overlay a grid pattern image LP1 onto an image of the food ingredient M. The grid pattern image LP1 may display images of the heating intensity for each grid L set earlier, or it may display images corresponding to the actual degree of cooking of the food ingredient M for each grid L. The user may also be able to switch between the images of the set heating intensity and the images corresponding to the actual degree of cooking by tapping the screen. Furthermore, the difference between the current degree of cooking and the set heating intensity (degree of cooking achieved) may be calculated from the difference in color components based on the Maillard reaction and displayed for each grid L as a numerical value (percentage) or color.

[0061] Here, the degree of browning of ingredient M can be determined by the browning color from the image acquired by the camera. As mentioned above, the Maillard reaction plays a major role in browning. The Maillard reaction is also called "browning" because heating or fermentation causes amino acids and sugars (mainly reducing sugars) to react and produce a brown pigment. However, there are still many aspects of this reaction that have not been fully understood, and to add to the explanation, it should be interpreted that the color changes as carbonization, oxidation, and pigment discoloration due to heat are added to this reaction. Therefore, it is difficult to quantify the change in color tone, so it is desirable to determine a typical color tone for each reaction stage, index it, and determine the reaction stage using the color value of the standard deviation. Then, index each ingredient M and create a database. This method can be applied to foods with a small Maillard reaction (such as leafy vegetables) and foods that are originally brown (such as butter rolls and fried chicken).

[0062] The grid pattern image LP1 used for setting the heating parameters is preferably associated with the field of view of a camera capable of capturing an image of the food item M during cooking. This allows for comparison and verification of the heating parameters and the actual heating state (degree of browning) using the same grid pattern image LP1. In the example shown in Figure 9, the grid pattern image LP1 corresponds to the plane of the food item M (e.g., a slice of bread), but depending on the camera's placement, grid pattern images of the bottom or side of the food item M may also be used.

[0063] Furthermore, it is possible to set the degree of browning (baking color) for breads other than white bread, such as raisin bread or rye bread. However, since the Maillard reaction is difficult to observe for colors other than white (cream), and there is a possibility of misidentifying raisins and rye as burnt when images are acquired, it is preferable to index the browning for each individual type of bread. In addition, it is desirable to recognize the position of raisins and rye with the camera before cooking, or, similar to the colors mentioned above, to train the system in advance using training images to show the temperature changes of the dough over time and the temperature changes of the overall color including the ingredients over time.

[0064] For example, the following formula can be used to index the browning level. Standard browning index = Standard browning color value ≈ (Standard deviation ±) Actual browning color value

[0065] (Heating in conjunction with terminal devices) Figures 10(a) and (b) are schematic diagrams illustrating heating in conjunction with terminal equipment. When the main unit 11 is heating the food ingredients M, the camera, which is the information input unit 51 of the terminal device 50, is used to acquire an image of the food ingredients M from the window 113. The screen, which is the information output unit 52 of the terminal device 50, displays the image of the food ingredients M inside the oven captured by the camera. At this time, the grid pattern image LP of the heating settings is superimposed. For example, by recognizing the frame of the window 113 from the image captured by the camera of the terminal device 50, the image capture position can be determined based on the frame of the window 113.

[0066] Figure 10(a) shows an example of the screen display of the terminal device 50 when an image of food item M placed in the center of plate 111 is captured by the camera. Figure 10(b) shows an example of the screen display of the terminal device 50 when an image of food item M placed slightly to the left of plate 111 is captured by the camera. In each case, the grid pattern image LP with the heating settings applied to food item M and images of the degree of cooking corresponding to each grid position L are displayed.

[0067] If multiple food items M are placed on the plate 111, the heating pattern may be set for each food item M using the app. For example, in the examples shown in Figures 10(a) and (b), food items M (e.g., hamburgers) are placed on the left, center, and right of the plate 111, respectively. The app settings allow a grid pattern image to be displayed for each food item M corresponding to its placement on the plate 111, and the heating intensity for each grid is set. This sets a heating pattern for each food item M according to its placement on the plate 111, allowing multiple food items M to be heated with individual heating patterns in a single cooking cycle.

[0068] Furthermore, to enable precise heating of each grid L, a mid-infrared heater may be used as the heating unit 12. Mid-infrared rays have wavelengths between far-infrared and near-infrared rays. Therefore, they can effectively heat both the surface and the interior of food. Mid-infrared heaters have high power density and "concentrating ability." This allows for direct heat transfer to food and rapid, uniform heating. Mid-infrared heaters are easy to control and enable high-speed, reactive heating. By using a mid-infrared heater, heating time can be shortened and productivity can be improved. In addition, mid-infrared heaters can provide a high heating effect while maintaining the appearance and quality of food.

[0069] When capturing an image of food ingredient M with the camera of the terminal device 50, a predetermined reference position on the main unit 11 (for example, the frame of the window 113) is photographed, allowing the terminal device 50 to recognize the position where the image is being captured. This enables the terminal device 50 to recognize which of the multiple food ingredient M is being photographed. As a result, by moving (panning) the shooting position of the camera of the terminal device 50, a pre-set heating pattern (grid pattern image and heating intensity setting information for each grid) corresponding to the food ingredient M that enters the field of view can be automatically retrieved and overlaid on the image of food ingredient M.

[0070] Furthermore, when the camera of the terminal device 50 takes an image of the food ingredient M from an oblique angle, it is preferable to perform distortion correction processing based on a predetermined reference position of the main unit 11 (for example, the position of the window frame 113).

[0071] For example, if the camera is shifted to the left relative to the food ingredient M, the right side of the window 113 frame will naturally be larger in the photograph. Conversely, if the camera is shifted to the right, the left side of the window 113 frame will be larger in the photograph. If the camera is pointed downwards, the upper part of the window 113 frame will be larger in the photograph. Conversely, if the camera is pointed upwards, the lower part of the window 113 frame will be larger in the photograph. Applying these principles, if the window 113 frame is rectangular and its dimensions are known, the camera angle can be calculated from the distortion of the window 113 frame, and the camera position (relative distance between the camera and the main unit 11) can also be determined by the size of the window 113 frame at the time of shooting. This determines the camera position, links the coordinates of the heating unit 12 of the main unit 11 with the position of each grid L in the grid pattern image LP displayed on the screen of the terminal device 50, and enables heating of the object to be heated at each position.

[0072] The user may modify the heating pattern by referring to the screen display of the degree of cooking of the food M captured by the terminal device 50 or the camera of the main unit 11. For example, as shown in Figures 10(a) and (b), the user can refer to the image of the current degree of cooking of the food M and modify the heating intensity by, for example, tapping the grid L where the user wants to modify the heating intensity. This modifies the amount of heat (power supplied) to the heating unit 12 at the position corresponding to the modified grid L.

[0073] Furthermore, the heating amount (power supply amount) may be automatically adjusted by the heating setting unit 54. For example, the heating setting unit 54 may adjust the heating pattern to approximate a set heating pattern according to the color components based on the Maillard reaction obtained from the image of the food ingredient M. This allows the heating status to be understood according to the color components based on the Maillard reaction obtained from the image of the food ingredient M being heated, and the heating pattern to be adjusted automatically.

[0074] Color component data, which is data that correlates the changes in color components when food ingredient M is heated with the color components based on the Maillard reaction obtained from an image of food ingredient M, is stored, for example, in a database server SV. When the control unit 13 modifies the heating pattern, it uses the color component data stored in the database server SV to modify the amount of heat (amount of power supplied) to the heating unit 12. As a result, the Maillard reaction of food ingredient M is grasped using the color component data stored in the database server SV, and the heating pattern is modified based on the grasped Maillard reaction. Alternatively, the user's heating video may be acquired, and its color changes may be added to the color component data to be used as teaching data for machine learning.

[0075] In the example shown in Figure 10, the heating pattern is modified by referring to the screen display of the degree of cooking of the food ingredient M captured by the camera of the terminal device 50. However, the heating pattern may also be modified based on an image captured by the camera of the image input unit 15 of the main unit 11. That is, the control unit 13 may modify the heating pattern based on an image captured by the camera of the image input unit 15 of the main unit 11, or the image captured by the camera of the image input unit 15 of the main unit 11 may be sent to the terminal device 50, and the heating setting unit 54 of the terminal device 50 may modify the heating pattern based on the image sent from the main unit 11 and send the information of the modified heating pattern to the main unit 11.

[0076] Here, we will explain how to detect the Maillard reaction (color change). If the Maillard reaction is detected using a spectrophotometer, there is no problem as it will be an absolute value unaffected by the light source. However, if detection is performed using relative values ​​obtained by direct reading of stimulus values, several countermeasures will be necessary. The following are proposed countermeasures.

[0077] (1) Block the light emitted from the heater (heating section 12). Then, a standard light source (for example, a 6500K D65 or a 3000K colorimetric standard illuminant A (incandescent lamp)) is shone on the surface to detect each color value (stimulus value). Methods for shielding the light emitted from the heater (heating section 12) include a light-shielding cover (shielding the light by placing an appropriate light-shielding material (e.g., ceramic, heat-resistant case) around the heater), protective glass (applying coloring or frosting to the protective glass to enhance its light-shielding properties), a ceramic coating on nichrome (ceramic heater), and an infrared transmission filter.

[0078] (2) The light inside the main body 11, that is, the light from the heating unit 12, is used as the light source to detect each color value (stimulus value). More precisely, since the color temperature of nichrome (nichrome wire emission color temperature: 2300K~2500K) is close to that of the 3000K standard illuminant A (incandescent lamp) used for color measurement, the difference between the spectral distribution graph of the light source color temperature at the time of detection and the spectral distribution graph of the aforementioned 3000K standard illuminant A (incandescent lamp) is calculated by multiplying or reciprocating the difference and correcting each detected color value (stimulus value).

[0079] (Regarding menu data) The cooking menus that can be displayed and selected by the application on the terminal device 50 are generated based on menu data. The menu data may be stored on the terminal device 50, or it may be stored on an external server (such as a cloud server) connected to the terminal device 50 via a network. The menu data is a data representation of the heating control of multiple heating units 12 for each menu (heating time, power supply time, heating position, infrared data (thermograph), usage information of the far-infrared heater and mid-infrared heater of the heating unit 12, browning value due to the Maillard reaction and its degree of change (color value for each stage of the Maillard reaction)), and can be used as training data when artificial intelligence controls the heating of the heating units 12.

[0080] For example, to correct discrepancies between color component data during cooking and the actual doneness and taste, the app asks the user a question when they perform a predetermined operation, and the user's answer is reflected in the menu data. By reflecting the user's answer in the menu data, this menu data is used as training data. As a result, when the artificial intelligence performs heating control based on the menu, it narrows the discrepancy between the doneness and taste based on the user's answer and the heating control, and the accuracy of the heating control improves the more it is used.

[0081] Examples of questions include: (1) Is the heating good or bad?, (2) If it is not heated properly, how is it bad? (For example, in text, or by generating a specific question and having the participant mark it (e.g., is it undercooked? Yes / No), (3) Is it tasty? What is the texture like? etc.)

[0082] The following are examples of user actions that may trigger the app to ask the user a question. (Operation 1) When the user manually heats up a cooking method or ingredients that are not listed in the menu. In this case, the system asks for information about the degree of doneness (good or bad) and what ingredients are used, and then adds the answers to these questions to the menu data.

[0083] (Operation 2) When you manually correct the settings midway through the cooking menu. In this case, questions are asked about the degree of cooking, texture, and taste, and cooking methods that receive particularly positive ratings are added to the menu data as successful examples.

[0084] (Operation 3) When a user heats up a menu item that combines multiple ingredients, such as a hamburger, hot dog, or pizza... In this case, uneven heating is likely to occur depending on the ingredient. For example, if target ingredients such as raw tomatoes or raw onion slices in a hamburger are recognized using automatic recognition technology (such as image recognition technology), the user will be asked about their doneness (raw or cooked). An example of the question is shown below.

[0085] (Example Question 1) Are raw tomatoes tasty? Did they taste like raw tomatoes? If the answer is yes, combining the heating and cooking color components with infrared data will lead to improved accuracy of the menu data. If the answer is no, the infrared data is analyzed in particular to perform (1) correction of the amount of radiated infrared radiation, and (2) selection of the heat source (such as selection of far-infrared or mid-infrared radiation).

[0086] (Example question 2) Were the raw onion slices cooked properly? Since this type of ingredient is very difficult to cook, if the answer is Yes, the cooking color components, especially the amount of radiated infrared radiation and the selection information for the heating element, will be added to the menu data. If the answer is No, the user will be asked about the specific degree of burning (the parts that were not burned), and this information will be compared with the infrared data. Based on the results, (1) the amount of radiated infrared radiation is corrected, and (2) the heating element is selected (e.g., far-infrared or mid-infrared). For example, if the center is undercooked, a far-infrared heater is used.

[0087] By accumulating questions from users and their answers in the menu data through such apps, the menu data becomes more comprehensive, enabling AI-assisted cooking (AI-controlled cooking that requires no settings) even for complex menus.

[0088] As described above, the heating and cooking device 1 according to this embodiment can automatically perform optimal heating control according to the menu.

[0089] Although the embodiments and their application examples (modified versions, specific examples) have been described above, the present invention is not limited to these examples. For example, any additions, deletions, or design changes to the above-described embodiments or their application examples (modified versions, specific examples) made by a person skilled in the art, or any combination of the features of each embodiment, are also included within the scope of the present invention, as long as they retain the gist of the present invention. [Explanation of symbols]

[0090] 1...Heating cooking device 10...Heating equipment 11...Main body 12...Heating part 13…Control Unit 14…Main unit communication section 15…Image input section 50… Terminal devices 51... Information Input Section 52... Information output unit 53…Terminal-side communication unit 54…Heating setting section 110...Heating storage 110a...Curved surface 111...plate 112... Door 113...Window K...Pattern shape KP...Pattern image L…Lattice LP, LP-a, LP-b, LP-c, LP-d, LP1, LP2, LP3, LP4, LP5, LP6… Grid pattern image M…Ingredients N... Network P...Thick frame line SV…Database Server

Claims

1. The main body and A heating section provided in the main body, A control unit that performs control related to heating and cooking, The main body side communication unit provided in the main body, A terminal device having an information input unit, an information output unit, and a terminal-side communication unit that transmits and receives information between the terminal-side communication unit and the main unit-side communication unit, Equipped with, The heating unit has at least one heating position in the up / down, front / back, and left / right directions, centered on the food placement position inside the main body. The aforementioned terminal device is The main unit has a heating setting unit that sets the heating position of the heating section and a heating pattern that indicates the heating intensity corresponding to the heating position, according to the menu to be cooked in the main unit. The terminal-side communication unit transmits the information of the heating pattern set by the heating setting unit to the main unit-side communication unit. A cooking appliance comprising a control unit that controls the heating position and heating intensity of the heating section based on the heating pattern information received by the main unit's communication unit.

2. The information output unit of the terminal device displays a grid pattern image corresponding to the heating position on the screen of the terminal device according to the menu. The heating setting unit sets the heating pattern so that the heating intensity corresponds to that of each grid cell in the grid pattern image, according to claim 1.

3. The heating cooking apparatus according to claim 2, wherein the information output unit of the terminal device displays on the screen an image of the food ingredients placed inside the main unit that was captured by the information input unit of the terminal device, and displays the grid pattern image superimposed on the position of the image of the food ingredients on the screen.

4. The information input unit of the terminal device captures an image of the inside of the main unit while it is being heated. The heating setting unit modifies the heating pattern based on the image captured by the information input unit, according to claim 1.

5. The main body further comprises an image input unit, The heating cooking apparatus according to claim 1, wherein the control unit modifies the heating pattern based on an image of the inside of the main body being heated, which is input by the image input unit.

6. The main body further comprises an image input unit, The main unit communication unit transmits the image of the inside of the main unit during heating, which was input by the image input unit, to the terminal unit communication unit. The heating setting unit of the terminal device modifies the heating pattern based on the image received by the terminal-side communication unit, according to claim 1.

7. The heating cooking apparatus according to claim 1, wherein the control unit modifies the heating pattern according to the color components based on the Maillard reaction obtained from an image of the food being heated in the main body.

8. The main unit or terminal device is connected via a network to a database server that stores color component data, which is data relating the changes in color components when the food is heated to the color components based on the Maillard reaction obtained from an image of the food. The heating cooking apparatus according to claim 7, wherein the control unit modifies the heating pattern using the color component data stored in the database server.

9. The heating and cooking apparatus according to claim 1, wherein the main body has a heating chamber with a curved surface whose normal is directed toward the position to be heated.

10. The menu includes menu data for each menu item, which contains data on the heating time, power supply time, heating position, infrared data (thermograph), and usage information of the far-infrared heater and mid-infrared heater of the heating unit. The aforementioned menu data is used as training data for controlling the heating unit using artificial intelligence. The application software running on the terminal device performs the following processes when the user performs a predetermined operation related to cooking: outputting a question regarding the evaluation of the cooking result and receiving the user's answer to the question. The heating and cooking apparatus according to claim 1, wherein the terminal device reflects the user's response in the menu data.

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