Heating and conditioning device

Abstract

To provide a cooking device that can automatically perform optimal heating control according to a menu. [Solution] One aspect of the present invention is a heating cooking device comprising a main body, a heating unit provided in the main body, a control unit that controls heating and cooking, a main body communication unit provided in the main body, and a terminal device having a terminal communication unit that sends and receives information between the information input unit, the information output unit, and the main body communication unit, wherein the heating unit has a heating position above, below, front, back, or left or right, centered on the position where ingredients are placed inside the main body, and the terminal device has a heating setting unit that sets a heating pattern indicating the heating position of the heating unit according to the menu to be cooked in the main body and the heating intensity according to the heating position, and the terminal communication unit transmits information of the heating pattern set by the heating setting unit to the main body 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 communication unit.

Description

[Technical Field]

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

[0002] Patent Document 1 discloses a high-frequency heating device that can uniformly heat an object to be heated with a relatively simple configuration, shortening heating time and improving oven efficiency. This high-frequency heating device comprises an oven wall surface one surface of which has a substantially parabolic cross section, a waveguide placed at the focal position of this oven wall surface having a substantially parabolic cross section, and a microwave port that opens into the waveguide and radiates microwaves toward the oven wall surface to obtain parallel reflected waves.

[0003] Patent Document 2 discloses a microwave oven in which the trajectory of microwaves is made chaotic, thereby uniformly distributing the microwaves within the heating chamber and uniformly distributing the temperature of food being cooked. This microwave oven has a magnetron that generates microwaves, a waveguide that guides the microwaves generated from the magnetron into the heating chamber, and current control means that controls the magnetron, and the wall surface of the heating chamber is configured to chaotically reflect the microwaves generated by the magnetron.

[0004] Patent Document 3 discloses a processing device that does not require manual checks when processing an object by supplying energy and that ensures a uniform state of the finished object. This processing device includes an energy supply means that supplies energy to the object, a motion detection means that detects the dynamic state of the object, and an energy supply control means that controls the amount of energy that the energy supply means supplies to the object, and the energy supply control means controls the amount of energy that the energy supply means supplies to the object in accordance with 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 Application Laid-Open No. 2015-68543 Summary of the Invention [Problem to be solved by the invention]

[0006] In cooking, cooking devices that apply heat to ingredients are required to perform optimal heating control for the ingredients depending on the menu being cooked. In other words, since it is necessary to adjust the amount of heat applied to ingredients and the degree of heating (such as browning the surface or cooking thoroughly inside) depending on the menu being cooked, a cooking device that can automatically perform optimal heating control is required.

[0007] An object of the present invention is to provide a cooking device that can automatically perform optimal heating control depending on the menu. [Means for solving the problem]

[0008] One aspect of the present invention is a heating cooking device comprising a main body unit, a heating unit provided in the main body unit, a control unit that controls heating and cooking, a main body side communication unit provided in the main body unit, and a terminal device having a terminal side communication unit that sends and receives information between the information input unit, the information output unit, and the main body side communication unit, wherein the heating unit has a heating position above, below, front, back, or left or right, centered on the position where ingredients are placed inside the main body unit, and the terminal device has a heating setting unit that sets a heating pattern indicating the heating position of the heating unit according to the menu to be cooked in the main body unit and the heating intensity according to the heating position, and 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] With this configuration, the heating pattern information corresponding to the menu to be cooked on the main unit is set by the heating setting unit of the terminal device, and the heating pattern information is sent from the terminal communication unit to the main unit communication unit. The heating position and heating intensity of the heating unit are controlled based on this heating pattern information, so that the food is heated under optimal heating conditions corresponding to the menu from at least one heating position above, below, before, after, or to the left or right of the food placement position.

[0010] In the cooking device, the information output unit of the terminal device may display a grid pattern image corresponding to the heating positions on the screen of the terminal device in accordance with the menu, and the heating setting unit may set the heating pattern to a heating intensity for each grid of the grid pattern image, thereby setting the heating intensity for each grid of the grid pattern image displayed on the screen of the terminal device.

[0011] In the cooking device, the information output unit of the terminal device may display on the screen an image of the ingredients placed inside the main body captured by the information input unit of the terminal device, and may also display a grid pattern image on the screen superimposed on the position of the ingredient image. This allows a heating intensity to be set for each grid of the grid pattern image superimposed on the position of the ingredient image, and a heating intensity to be set in detail for each position of the ingredient corresponding to the position of each grid of the grid pattern.

[0012] In the cooking device, the information input unit of the terminal device may capture an image of the inside of the main body during heating, and the heating setting unit may correct the heating pattern based on the image captured by the information input unit. This corrects the heating pattern based on the image of the inside of the main body during heating captured by the information input unit of the terminal device.

[0013] The cooking device may further include an image input unit provided in the main body, and the control unit may correct the heating pattern based on the image of the inside of the main body during heating input by the image input unit. This corrects the heating pattern based on the image of the inside of the main body during heating input by the image input unit provided in the main body.

[0014] The cooking device may further include an image input unit provided in the main body unit, the main body communication unit transmitting an image of the inside of the main body unit during heating input by the image input unit to the terminal communication unit, and the heating setting unit of the terminal device correcting the heating pattern based on the image received by the terminal communication unit. This causes the image of the inside of the main body unit during heating input by the image input unit provided in the main body unit to be sent to the terminal device, and the heating pattern is corrected by the heating setting unit of the terminal device based on this image.

[0015] In the cooking device, the control unit may correct the heating pattern in accordance with color components based on the Maillard reaction obtained from an image of the food material being heated in the main body unit, thereby grasping the heating status in accordance with the color components based on the Maillard reaction obtained from the image of the food material being heated, and correcting the heating pattern.

[0016] In the above-mentioned cooking device, the main body or terminal device may be connected via a network to a database server that stores color component data, which is data correlating changes in color components when ingredients are heated with color components based on the Maillard reaction obtained from images of ingredients, and the control unit may correct the heating pattern using the color component data stored in the database server. In this way, the Maillard reaction of ingredients is determined using the color component data stored in the database server, and the heating pattern is corrected based on the determined Maillard reaction.

[0017] In the cooking device, the main body may have a heating chamber with a curved surface whose normal faces the position to be heated, thereby concentrating thermal energy from the heating section toward the position to be heated.

[0018] The cooking device may be provided with menu data for each menu item, which digitizes the heating time, power supply time, heating position, infrared data (thermograph) of the heating unit, and usage information of the far-infrared heater and mid-infrared heater of the heating unit, and the menu data is used as training data for controlling the heating unit by artificial intelligence, and application software executed on the terminal device outputs questions regarding the evaluation of the cooking results when the user performs a predetermined cooking operation and processes to receive the user's answers to the questions, and the terminal device may reflect the user's answers in the menu data. As a result, the more the user uses the device, 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 training data improves. [Effects of the Invention]

[0019] According to the present invention, it is possible to provide a cooking device that can automatically perform optimal heating control depending on the menu. [Brief explanation of the drawings]

[0020] [Figure 1] 1 is a schematic diagram illustrating the configuration of a cooking device according to an embodiment of the present invention; [Figure 2] 1 is a block diagram illustrating a functional configuration of a cooking device according to an embodiment of the present invention. [Figure 3] 10(a) and 10(b) are schematic diagrams illustrating the configuration inside the heating chamber of the main body. [Figure 4] 10(a) and 10(b) are schematic diagrams illustrating grid pattern images in heating control. [Figure 5] 10(a) and 10(b) are schematic diagrams illustrating grid pattern images in heating control. [Figure 6] 10(a) and 10(b) are schematic diagrams illustrating grid pattern images in heating control. [Figure 7] 10(a) and 10(b) are schematic diagrams illustrating grid pattern images in heating control. [Figure 8]10(a) to 10(e) are schematic diagrams showing examples of a grid pattern image and a pattern image. [Figure 9] FIG. 10 is a schematic diagram illustrating a heating setting screen of the terminal device. [Figure 10] 10(a) and 10(b) are schematic diagrams illustrating heating in cooperation with a terminal device. DETAILED DESCRIPTION OF THE INVENTION

[0021] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the following description, the same components will be designated by the same reference numerals, and the description of components that have already been described will be omitted as appropriate.

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

[0023] The main body 11 has a heating chamber 110 and a door 112 that is provided in the heating chamber 110 and that opens and closes when putting foodstuffs M into and taking them out of a plate 111 inside the chamber. The door 112 is provided with a window 113 made of heat-resistant glass, and the state inside the chamber can be seen through the window 113 from the outside. Note that the door 112 may not be provided with a window 113, and the state inside the chamber may be confirmed by an image taken by a camera that photographs the inside of the chamber. In this embodiment, an example in which the door 112 has a window 113 will be described.

[0024] Heating unit 12 uses a heat source such as an electric heating wire (nichrome wire), a silicon heater, a carbon heater, a ceramic heater, or a laser heating means. In addition to the above-mentioned heat sources, heating unit 12 may also be a reflecting mirror that reflects radiant heat from a heat source or a laser light emission surface (a light emission end surface of an optical fiber or a light emission lens surface). A large number of heating units 12 are provided on the inner wall of the chamber of main body 11. The arrangement of heating units 12 will be described later.

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

[0026] The main body side communication unit 14 is provided in the main body unit 11, for example, and inputs and outputs information to and from the terminal device 50.

[0027] The terminal device 50 is, for example, a smartphone or a tablet terminal. The terminal device 50 inputs and outputs information to and from the main body unit 11. The terminal device 50 is operated by a user and can send various settings and instructions related to heating to the main body unit 11, and can also receive and display information related to heating transmitted from the main body unit 11. The functional configuration of the terminal device 50 will be described later. The terminal device 50 may be configured separately from the main body unit 11, like a smartphone, or may be integrated into the main body unit 11.

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

[0029] (Functional configuration of the cooking device) 2, the cooking device 1 according to this embodiment includes a heating device 10 and a terminal device 50. A main body 11 of the heating device 10 includes a heating unit 12, a control unit 13, and a main body communication unit 14.

[0030] Heating unit 12 heats the interior of main body unit 11 in accordance with instructions from control unit 13. Control unit 13 controls the amount of heat (amount of electricity) applied to multiple heating units 12 based on information about heating transmitted from terminal device 50 and received by main body side communication unit 14.

[0031] The main body side communication unit 14 has a function of communicating information with the terminal device 50 by wireless communication or wired communication. The main body side communication unit 14 also has a function of communicating information with the database server SV via the network N.

[0032] Main body 11 preferably has image input unit 15. Image input unit 15 is provided, for example, inside heating chamber 110 in main body 11, and acquires an image (still image, video, infrared image, etc.) of the state inside the chamber.

[0033] The terminal device 50 has 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 a function of inputting information in the form of text, images, audio, etc. Examples of the information input unit 51 include a touch panel, buttons, a camera, and a microphone. The information output unit 52 has a function of outputting information in the form of text, images, audio, etc. Examples of the information output unit 52 include a display, a lamp, and a speaker.

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

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

[0036] The set heating pattern is transmitted from the terminal communication unit 53 to the main unit 11. The main unit 11 receives the heating pattern information transmitted from the terminal device 50 at the main unit 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 at a heating position and heating intensity according to the set heating pattern, and automatic heating and cooking is performed.

[0037] 3(a) and (b) are schematic diagrams illustrating the configuration inside the heating chamber of the main body. FIG. 3(a) shows a schematic diagram as viewed from the front, and FIG. 3(b) shows a schematic diagram as viewed from the right side. For ease of explanation, the door 112 (see FIG. 1) is omitted from FIGS. 3(a) and (b). A 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 faces 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 may be controlled in units of a predetermined area. Note that although the heating units 12 are shown as round in FIG. 3, they may also be cylindrical or plate-shaped.

[0038] The heating units 12 are preferably arranged at least on one of the top, bottom, left, right, front, and rear of the plate 111 on which the food material M is placed, and are preferably arranged on all of the top, bottom, left, right, front, and rear. Preferably, heating units 12 are also provided inside the door 112 shown in FIG. 1 (excluding the inside of the window 113, if present). This allows the heating units 12 to have heating positions at least on the top, bottom, front, back, and left and right sides, centered on the food material placement position inside the main body 11 (for example, the position of the plate 111). Missing heating units 12 inside the window 113 can be compensated for by adjusting the installation positions of the heating units 12 and increasing the heat output of the corresponding heating units 12. Alternatively, a translucent heater may be provided in the window 113 as the heating unit 12.

[0039] The curved surface 110a of the heating chamber 110 is preferably provided in a spherical shape, but if this is difficult to manufacture, it may be provided in an elliptical shape or the like, as long as the curved surface 110a is provided at an angle that allows thermal energy to be concentrated at the position to be heated.

[0040] Furthermore, if the image input unit 15 is provided in the main body 11, it is preferably positioned so that images can be acquired from above, below, left, and right of the food placement position. This allows images of the entire outer periphery of the food M being heated to be acquired, allowing the user to refer to the cooking status and modify the heating pattern based on the acquired images.

[0041] (Grid pattern image) Next, heating control using a grid pattern image will be described. 4 to 7 are schematic diagrams illustrating grid pattern images in heating control. In the cooking apparatus 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 in accordance with the menu to be cooked. The heating setting unit 54 of the terminal device 50 sets a heating pattern corresponding to the heating intensity for each grid L of the grid pattern image. This sets the heating intensity for each grid L of 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. The shape (e.g., aspect ratio and shape) and density of one grid L may be arbitrarily changeable. For example, the density of the grid L may be decreased by pinching out with two fingers on the screen, and increased by pinching in with two fingers. For example, the vertical and horizontal sizes of the grid L may be changed by sliding a finger over the lines of the grid L on the screen, and the shape of the grid L may be changed (distorted) by sliding a finger over the intersections of the grid L on the screen. When the size or shape of the lattice L is changed, the heating setting unit 54 sets the changed lattice L and the heating unit 12 associated with that lattice L.

[0042] 4(a) and (b) show an example of a grid pattern image LP1 having multiple grids L in both the vertical and horizontal directions. A thick frame P shown superimposed on the grid pattern image LP1 imitates the outline of food ingredient M. In FIGS. 4(a) and (b), for example, a square loaf of bread is used as the food ingredient M. For example, by selecting bread in the menu settings of the app on terminal device 50, a grid pattern image LP1 having multiple grids L in both the vertical and horizontal directions suitable for heating bread and a thick square frame P corresponding to the square loaf of bread are displayed on the screen.

[0043] 4(a) shows an example of a screen display of a grid pattern image LP1 and a thick frame line P before the heating setting. FIG. 4(b) shows an example of a screen display of a grid pattern image LP1 and a thick frame line P after the heating setting. The user can set the heating intensity for each grid L by referring to the screen display of the grid pattern image LP1 and the thick frame line P (FIG. 4(a)) displayed on the screen of the terminal device 50.

[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 grid L screen display (color and pattern) changes depending on the heating intensity, allowing the user to grasp the heating intensity setting status. Note that a basic heating pattern may be displayed as a default setting when a menu is selected. The default heating pattern may be adjusted using buttons or the like to adjust the overall baking method, for example, to bake more strongly or lightly, according to the user's preferences, or the heating intensity may be finely set (adjusted) for each grid L position. The basic heating pattern may be determined by artificial intelligence that has learned the user's preferences, or may be downloaded from a database server SV via a network N.

[0045] The heating setting for each grid L in grid pattern image LP1 is set in relation to its position relative to the thick frame line P, which indicates the position of food ingredient M. That is, the grid L in the center inside the thick frame line P corresponds to the heating setting for the central portion of food ingredient M, and the grid L in the peripheral portion inside the thick frame line P corresponds to the heating setting for the peripheral portion of food ingredient M. The positional relationship between grid pattern image LP1 and the thick frame line P may be preset, or, for example, the outline of food ingredient M may be extracted from an image of food ingredient M captured by a camera in image input unit 15 provided in main body 11, and the thick frame line P may be displayed at a position that matches the position of food ingredient M in grid pattern image LP1 in relation to the capture position (capture field of view area). This allows the heating intensity to be set in detail for each position of food ingredient M actually placed on plate 111.

[0046] In the example where ingredient M is bread, the thick rectangular frame P corresponds to the position of the bread's outline, and this is used as a guide for the heating position to set the heating intensity for each grid L. As an example, the crust of the bread will harden, so it is not heated, the inside of the crust is lightly browned, the part a little further inside that is baked a little more strongly, and the center is thoroughly browned, and the heating intensity for each grid L is set accordingly.

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

[0048] It is preferable to set various grid pattern images LP1 in advance according to the menu and the shape of the food material M. For example, grid pattern images LP2 and LP3 shown in FIGS. 5(a) and 5(b) are suitable for heating grilled rice balls. FIG. 5(a) shows an example of grid pattern image LP2 and a thick frame P corresponding to the planar shape of a grilled rice ball. FIG. 5(b) shows an example of grid pattern image LP3 and a thick frame P corresponding to the side shape of a grilled rice ball. Note that heating settings (degree of grilling, browning, etc.) can be set for each grid L, but on the screen display, the screen display (color or pattern) according to the heating intensity can be performed for the overlapping area between the grid L and the area inside the thick frame P that is matched to the shape and size of the food material M.

[0049] The grid pattern images LP4 and LP5 shown in Figures 6(a) and (b) are suitable for heating a gratin (white cream). Figure 6(a) shows an example of a grid pattern image LP4 corresponding to the planar shape of the gratin, including the container, and a thick frame P corresponding to the container. Figure 6(b) shows an example of a grid pattern image LP5 corresponding to the side shape of the gratin, including the container, and a thick frame P corresponding to the container. By selecting "gratin" in the menu settings of the app on the terminal device 50, grid pattern images LP4 and LP5 suitable for heating a gratin, including the container, and a square thick frame P corresponding to the container are displayed on the screen. If the shape of the container differs from the shape shown in the thick frame P, a preset container shape may be selected (changed) in the settings of the app on the terminal device 50. Alternatively, the outline of the container may be extracted from an image captured by the camera of the image input unit 15 provided in the main unit 11, and the thick frame P may be displayed in a position that matches the placement of the container in the grid pattern images LP4 and LP5 in relation to the shooting position (shooting field of view area).

[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 grid pattern image LP6 and thick frame line P displayed on the screen before the heating setting. Figure 7(b) shows an example of the grid pattern image LP6 and thick frame line P displayed on the screen after the heating setting. The grid L in this grid pattern image LP6 consists of multiple horizontally long rectangles arranged vertically. In a hamburger, ingredients M such as buns and patties are arranged thinly and horizontally, so a grid pattern image LP6 in which horizontally long rectangular grids L are arranged vertically is suitable.

[0051] This makes it possible to set different heating settings vertically, for example, by setting the grid L corresponding to the position of the bun to a slightly stronger heat setting, setting the grid L corresponding to the position of vegetables such as tomatoes to no heat setting, and setting the grid L corresponding to the position of the patty (meat) to a stronger heat setting.

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

[0053] Alternatively, as shown in FIG. 8(e), a pattern image KP of a predetermined pattern shape K may be used. A plurality of patterns K may be prepared in advance and the user may select one, or the user may draw one of their own using the touch panel on the screen of the terminal device 50. The pattern shape K may be not only a figure but also letters or numbers. This allows letters or numbers to be expressed on the food material M by browning. To precisely set the browning, the heating units 12 must be arranged very closely and individually controlled. To precisely set the heating according to the pattern shape K, it is preferable to use a laser heating means as the heating unit 12. Alternatively, the heating unit 12 may be a combination of a laser heating means and a heating element such as a nichrome wire.

[0054] (Example of heating settings) Next, a specific example of heating setting using the terminal device 50 will be described. FIG. 9 is a schematic diagram illustrating a heating setting screen of the terminal device. When configuring the heating settings, the app is executed on the terminal device 50, and a heating setting screen of the app is displayed. In the example shown in Fig. 9, a heating setting screen for heating bread as the food ingredient M is displayed. For example, when heating bread is selected from the cooking menu in the app on the terminal device 50, the screen will move to a heating setting screen corresponding to this.

[0055] The heating setting screen displays a grid pattern image LP1 suitable for heating bread. The grid pattern image LP1 can be selected arbitrarily by the user. Alternatively, automatic recognition technology of the camera may be used to automatically recognize an image of the food material M, allowing the most suitable grid pattern image to be automatically selected. Alternatively, a standard grid pattern image may be displayed by default.

[0056] The grid pattern image LP1 shows a thick frame P indicating the position of the bread. The user selects any grid L in the grid pattern image LP1, for example by tapping on the screen, and selects the heating intensity according to the degree of doneness. The image showing the heating intensity should preferably have colors and patterns corresponding to color components based on the Maillard reaction.

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

[0058] The size of the grid L of the grid pattern image LP1 may be adjustable by pinching (picking up the screen with two fingers) the screen of the terminal device 50. In this case, the heating units 12 included in each grid L are synchronized. That is, when the grid L is enlarged on the screen, the number of heating units 12 included in that grid L increases, and conversely, when the grid L is made smaller, the number of heating units 12 included in that grid L decreases.

[0059] After cooking begins, the state of the food material M in the main body 11 may be captured by the camera of the image input unit 15. Alternatively, the camera of the information input unit 51 of the terminal device 50 may be used to capture an image of the food material M through the window 113. The image of the food material M captured by the camera of the main body 11 may be sent from the main body communication unit 14 to the terminal device 50, and may be displayed on the screen of the information output unit 52 of the terminal device 50. This allows the state of the food material M during heating to be confirmed on the screen of the terminal device 50.

[0060] In this case, it is preferable that the app overlays a grid pattern image LP1 on the image of the food material M. Images of the heating intensity for each grid L that was previously set may be overlaid on the grid pattern image LP1, or an image corresponding to the actual degree of doneness of the food material M may be displayed for each grid L. It may also be possible to switch between the image of the set heating intensity and the image corresponding to the actual degree of doneness by tapping the screen. Furthermore, the difference between the current degree of doneness and the set heating intensity (degree of doneness achieved) may be calculated from the difference in color components based on the Maillard reaction, and displayed as a numerical value (displayed as a percentage) or color for each grid L.

[0061] Here, the doneness of food material M can be determined by its browning color from the image captured by the camera. As mentioned above, the Maillard reaction plays a major role in browning. The Maillard reaction occurs when amino acids and sugars (mainly reducing sugars) react with each other through heating or fermentation to produce brown pigments, also known as browning. However, much about this reaction remains unclear. To clarify, the color change should be interpreted as a result of additional factors, such as carbonization, oxidation, and heat-induced pigment discoloration. Therefore, since it is difficult to quantify color change, it is best to determine a typical color for each reaction stage, index it, and use the standard deviation color value to determine the reaction stage. This index is then created for each food material M and compiled into a database. This method can also be applied to foods with a low Maillard reaction rate (e.g., leafy vegetables) and foods that are naturally brown (e.g., butter rolls and fried chicken).

[0062] The grid pattern image LP1 for setting the heating is preferably made to correspond to the field of view of a camera that can capture an image of the food material M during cooking. This makes it possible to compare the heating setting with the actual heating state (toasting condition) using the same grid pattern image LP1. The example shown in Figure 9 is an example of a grid pattern image LP1 that corresponds to the flat surface of the food material M (e.g., bread), but a grid pattern image of the underside or side of the food material M may also be used depending on where the camera is installed.

[0063] It is also possible to set the degree of doneness (browning) for bread other than white bread, such as raisin bread or rye bread. However, since it is difficult to confirm the Maillard reaction in colors other than white (cream), and there is a possibility that images of raisins or rye may be mistaken for burnt, it is preferable to index the browning color for each individual type of bread. In addition, it is desirable to recognize the positions of raisins and rye using a camera before cooking, or to have these breads learn in advance the thermal changes over time of the color tone of the dough and the overall color tone including the ingredients, as with the above colors, using training images.

[0064] The browning index can be calculated using the following formula, for example: Standard browning index = Standard browning color value ≒ (standard deviation ±) actual browning color value

[0065] (Heating linked to terminal equipment) 10(a) and (b) are schematic diagrams illustrating heating in cooperation with a terminal device. While the food material M is being heated by the main body 11, an image of the food material M is acquired through the window 113 using the camera, which is the information input unit 51 of the terminal device 50. The image of the food material M inside the oven captured by the camera is displayed on the screen, which is the information output unit 52 of the terminal device 50. At this time, a grid pattern image LP for which heating settings have been made 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 position where the image was captured can be determined using the frame of the window 113 as a reference.

[0066] Fig. 10(a) shows an example of a screen display of the terminal device 50 when an image of food M placed in the center of the plate 111 is captured by a camera. Fig. 10(b) shows an example of a screen display of the terminal device 50 when an image of food M placed on the left side of the plate 111 is captured by a camera. A grid pattern image LP when the heating setting is made for each food M and an image of the degree of doneness corresponding to the position of each grid L are displayed.

[0067] When multiple ingredients M are placed on the plate 111, a heating pattern may be set for each ingredient M using the app. For example, in the example shown in FIGS. 10(a) and 10(b), ingredients M (e.g., hamburgers) are placed on the left, center, and right of the plate 111. In the app settings, a grid pattern image is displayed on each ingredient M according to the placement on the plate 111, and the heating intensity for each grid is set. This sets a heating pattern for each ingredient M according to the placement position on the plate 111, and multiple ingredients M can be heated using individual heating patterns in a single cooking session.

[0068] 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 "focusing ability." This allows direct transfer of heat to food and rapid, uniform heating. Mid-infrared heaters are easy to control and can provide fast, responsive heating. The use of mid-infrared heaters can shorten heating times and improve productivity. Furthermore, 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 terminal device 50, a predetermined reference position on main body 11 (for example, the frame of window 113) is captured and terminal device 50 is made to know the position where the image is being captured, thereby making it possible to recognize which of multiple food ingredients M is being captured. As a result, by moving (panning) the capturing position of the camera of terminal device 50, a heating pattern (a grid pattern image and setting information for the heating intensity for each grid) that has been preset corresponding to the food ingredient M that has entered the field of view can be automatically called up and displayed superimposed on the image of food ingredient M.

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

[0071] For example, if the camera is shifted to the left relative to the food M, the right side of the frame of the window 113 will naturally be captured larger. Conversely, if the camera is shifted to the right, the left side of the frame of the window 113 will be captured larger. If the camera is facing downward, the upper side of the frame of the window 113 will be captured larger. Conversely, if the camera is facing upward, the lower side of the frame of the window 113 will be captured larger. By applying these techniques, if the frame of the window 113 is rectangular and the dimensions are known, the camera angle can be calculated from the distortion of the frame of the window 113, and the camera position (the relative distance between the camera and the main body 11) can also be determined from the size of the frame of the window 113 at the time of capture. This determines the position of the camera, links the coordinates of the heating unit 12 of the main body 11 to the positions of each grid L in the grid pattern image LP displayed on the screen of the terminal device 50, and enables heating for each position of the object to be heated.

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

[0073] The amount of heat (amount of current) may also be adjusted automatically by the heating setting unit 54. For example, the heating setting unit 54 may adjust the heating pattern to approach the set heating pattern in accordance with color components based on the Maillard reaction obtained from an image of the food material M. In this way, the heating status is grasped in accordance with color components based on the Maillard reaction obtained from an image of the food material M to be heated, and the heating pattern is adjusted automatically.

[0074] Color component data, which is data correlating changes in color components when food material M is heated with color components based on the Maillard reaction obtained from an image of food material M, is stored, for example, in a database server SV. When correcting the heating pattern, the control unit 13 corrects the amount of heat (amount of current) applied to the heating unit 12 using the color component data stored in the database server SV. In this way, the Maillard reaction of food material M is grasped using the color component data stored in the database server SV, and the heating pattern is corrected based on the grasped Maillard reaction. Note that a user's heating video may be acquired, and the color changes may be added to the color component data to be used as teaching data for machine learning.

[0075] 10 shows an example in which the heating pattern is corrected by referring to the screen display of the doneness of food material M captured by the camera of terminal device 50, but the heating pattern may also be corrected based on an image captured by the camera of image input unit 15 of main body unit 11. That is, the heating pattern may be corrected by control unit 13 based on an image captured by the camera of image input unit 15 of main body unit 11, or the image captured by the camera of image input unit 15 of main body unit 11 may be sent to terminal device 50, and heating setting unit 54 of terminal device 50 may correct the heating pattern based on the image sent from main body unit 11, and information on the corrected heating pattern may be sent to main body unit 11.

[0076] Here, a method for detecting the Maillard reaction (color change) will be described. If the Maillard reaction is detected using a spectrophotometer, there is no problem as it is an absolute value that does not change depending on the light source, but if it is detected as a relative value using a direct stimulus value reading method, some countermeasures are required.

[0077] (1) Light emitted from the heater (heating unit 12) is blocked. Then, each color value (stimulus value) is detected by irradiating it with a standard light source (for example, D65 at 6500K, standard illuminant A for colorimetry at 3000K (incandescent lamp)). Methods for blocking the light emitted by the heater (heating unit 12) include a light-blocking cover (blocking the light by placing an appropriate light-blocking material (e.g., ceramic, a heat-resistant case) around the heater), protective glass (coloring or frosting the protective glass to improve its light-blocking properties), coating nichrome with ceramic (ceramic heater), and an infrared-transmitting filter.

[0078] (2) Each color value (stimulus value) is detected using the light from inside the main body 11, that is, the light from the heating unit 12, as a light source. To be precise, since the color temperature of nichrome and the like (nichrome line emission color temperature: 2300K to 2500K) is close to that of 3000K standard illuminant A (incandescent lamp) for colorimetry, 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 3000K standard illuminant A (incandescent lamp) for colorimetry is multiplied or reciprocally calculated, and each detected color value (stimulus value) is corrected.

[0079] (About menu data) The cooking menus that can be displayed and selected by the app on the terminal device 50 are generated based on menu data. The menu data may be stored in the terminal device 50, or may be stored in an external server (such as a cloud server) connected to the terminal device 50 via a network. The menu data is a data set of heating control for multiple heating units 12 for each menu (heating time, power supply time, heating position, infrared data (thermograph), usage information for the far-infrared heaters and mid-infrared heaters of the heating unit 12, browning values ​​due to the Maillard reaction and the degree of change therein (color values ​​for each stage of the Maillard reaction), etc.), and can be used as training data when controlling the heating units 12 using artificial intelligence.

[0080] For example, in order to correct the discrepancy between the color component data during cooking and the actual doneness or taste, when the user performs a specific operation, the app asks the user a question, and the user's answer to that question is reflected in the menu data. By reflecting the user's answer in the menu data, this menu data is used as training data. This allows the AI ​​to make menu-based predictions. heating When controlling the food, the discrepancy between the doneness and taste based on user responses and the heating control is narrowed, and the more the food is used, the more accurate the heating control becomes.

[0081] Examples of questions include: (1) whether the food is cooked well or poorly; (2) how bad is it, especially if it is cooked poorly? (e.g., in text or by generating a specified question and having the respondent mark it (e.g., undercooked, yes / no); (3) whether it tastes good? What is the texture like?

[0082] The following are examples of user operations that trigger the app to ask the user a question. (Operation 1) When the user manually cooks ingredients or food that are not on the menu In this case, questions are asked about doneness (good or bad) and what ingredients are included, and the answers to those questions are added to the menu data.

[0083] (Operation 2) When manually correcting the menu during cooking In this case, questions are asked about doneness, texture, taste, etc., and cooking methods that receive particularly "good" ratings are added to the menu data as successful examples.

[0084] (Operation 3) When a user heats and cooks a menu item that contains multiple ingredients, such as a hamburger, hot dog, or pizza. In this case, uneven heating of each ingredient is likely to occur, so for example, when target ingredients such as raw tomatoes or raw onion slices for a hamburger are recognized using automatic recognition technology (such as image recognition technology), the user is asked how raw or cooked they are.Example questions are shown below.

[0085] (Sample Question 1) Are raw tomatoes tasty? Did they taste fresh? If yes, combining cooking color components with infrared data will lead to improved accuracy of menu data. If No, the infrared data is analyzed to (1) correct the amount of radiated infrared light, and (2) select the heating element (such as selecting far infrared light or mid-infrared light).

[0086] (Example Question 2) Were the raw onion slices cooked well? Since this type of food is very difficult to heat, if the answer is Yes, the cooking color components, especially the amount of radiated infrared light and the selection information of the heating element from the infrared data, are added to the menu data. If No, the user is asked about the specific degree of browning (parts that are not browned) and the results are compared with the infrared data. Based on the results, (1) the amount of radiated infrared rays is adjusted, and (2) the heating element is selected (far infrared rays or mid-infrared rays, etc.). For example, if the center is undercooked, a far infrared heater is used.

[0087] By storing the questions asked to users and the answers received from such apps as menu data, the menu data will become more comprehensive, making it possible for AI to automatically cook even complex menus (AI-powered cooking with no settings required).

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

[0089] Although the present embodiment and its application examples (modifications and specific examples) have been described above, the present invention is not limited to these examples. For example, those skilled in the art may appropriately add, delete, or modify components of the above-described embodiments or their application examples (modifications and specific examples), or may appropriately combine features of the embodiments, as long as they include 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 equipment 51...Information input section 52...Information output section 53...Terminal communication unit 54... Heat 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. a main body; a heating unit provided in the main body unit and emitting radiant heat; a control unit that controls cooking; a main body side communication unit provided in the main body unit; a terminal device having an information input unit, an information output unit, and a terminal-side communication unit for transmitting and receiving information between the terminal device and the main-body-side communication unit; Equipped with The main body has a heating chamber having a curved surface whose normal faces a position to be heated, The heating unit has at least one heating position above, below, behind, or to the left or right of the food material placement position inside the main body unit, A plurality of the heating units are arranged on the curved surface of the heating chamber, The terminal device is a heating setting unit that sets a heating pattern indicating the heating position of the heating unit according to a menu to be cooked in the main body unit and a heating intensity according to the heating position; the terminal-side communication unit transmits information about the heating pattern set by the heating setting unit to the main-body-side communication unit; The control unit controls the heating position and the heating intensity of the heating unit based on the information on the heating pattern received by the main body communication unit, and corrects the heating pattern based on artificial intelligence that uses the browning value and the degree of change due to the Maillard reaction as training data.

2. the information output unit of the terminal device displays a grid pattern image corresponding to the heating position on a screen of the terminal device in response to the menu, and displays a frame line set in accordance with the shape of the object to be heated superimposed on the grid pattern image; The cooking device according to claim 1 , wherein the heat setting unit sets the heating pattern so as to achieve a heating intensity for each grid of the grid pattern image.

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

4. capturing an image of the inside of the main body during heating using the information input unit of the terminal device; The cooking device according to claim 1 , wherein the heating setting unit modifies the heating pattern based on the image captured by the information input unit.

5. further comprising an image input unit provided in the main body unit, The cooking apparatus according to claim 1 , wherein the control unit corrects the heating pattern based on an image of the inside of the main body during heating input by the image input unit.

6. further comprising an image input unit provided in the main body unit, the main body communication unit transmits the image of the inside of the main body unit during heating input by the image input unit to the terminal communication unit; The cooking device according to claim 1 , wherein the heating setting unit of the terminal device modifies the heating pattern based on the image received by the terminal communication unit.

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

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

9. A heating cooking device as described in claim 2, wherein the frame line displayed superimposed on the grid pattern image is displayed based on the outline of the object to be heated extracted from an image of the object to be heated.

10. menu data for each menu, which includes 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 menu data is used as training data for controlling the heating unit by artificial intelligence, the application software executed on the terminal device performs a process of outputting a question regarding an evaluation of a cooking result and receiving an answer from the user to the question when the user performs a predetermined operation related to cooking; The terminal device reflects the user's answer in the menu data, The cooking device according to claim 1 , wherein the control unit controls the heating unit with the heating pattern indicating the heating position and the heating intensity determined by artificial intelligence based on the menu data.

11. The information output unit of the terminal device displays on the screen a grid pattern image that is set in advance according to the menu or according to the shape of the object to be heated, and the grid shape, size, and density of the grid can be changed by a user's operation on the screen of the terminal device, The cooking device according to claim 1 , wherein the heat setting unit sets the heating pattern so as to achieve a heating intensity for each grid of the grid pattern image.

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