Heating cooker, heating method, and heating program

Abstract

A heating cooker (100) comprises: a heating control unit (142) that controls a heater (170) to heat a food material (211) on a placement member (120); a distribution acquisition unit (141) that acquires a temperature distribution from a temperature detector (130); a region identification unit (143) that, on the basis of the acquired temperature distribution, identifies a food material region (213) having a temperature lower than that of the placement member (120), and a high-temperature region (214) having a temperature higher than a temperature threshold value within the food material region (213) or in a region surrounding the food material region (213); and a state determination unit (146) that determines the heating state of the food material (211) on the basis of the relationship between the identified food material region (213) and the high-temperature region (214). The heating control unit (142) changes the method with which the food material (211) is heated by the heater (170) on the basis of at least one of the determined heating state of the food material (211) and a change over time in the heating state.

Description

Cooking device, heating method, and heating program

[0001] The present disclosure relates to a cooking device, a heating method, and a heating program for heating food in a heating chamber.

[0002] Conventionally, in a cooking device capable of performing microwave heating, oven heating, grill heating, steam heating, etc., there is a technology that uses an infrared sensor to detect the temperature of the food to be heated and reflects this in a cooking program, etc. For example, Patent Document 1 discloses a technology that can accurately detect the surface temperature of the food, and determine the heat conduction characteristics by analyzing the outer shape and temperature fluctuation of the food, thereby identifying the core temperature of the food, thereby selecting an optimal heating sequence.

[0003] Japanese Patent Application Laid-Open No. 2015-206502

[0004] However, the technology described in Patent Document 1 selects the heating sequence using the temperature at the center of the food, but because the changes on the surface of the food and around the food due to the heating state are diverse and complex, it is not possible to determine the state of the changes, and it is not possible to select an appropriate heating method according to the state of the food.

[0005] The present disclosure has been made in light of the above-mentioned problems, and provides a heating cooker, a heating method, and a heating program that can select an appropriate heating method by detecting the heating state of ingredients and feeding the information back to the heating method.

[0006] One heating cooker disclosed herein is a heating cooker comprising: a heating chamber; a door for opening and closing the heating chamber; a placing member that is placed within the heating chamber and on which food is placed; a heater for heating the food on the placing member; a temperature detector that detects the temperature distribution of the placing member and an area on the placing member that includes the food; and a control device. The control device comprises: a heating control unit that controls the heater to heat the food on the placing member; a distribution acquisition unit that acquires the temperature distribution from the temperature detector; an area identification unit that identifies food areas that have a lower temperature than the placing member based on the acquired temperature distribution, and high-temperature areas within the food area or in areas surrounding the food area that have a temperature higher than a temperature threshold; and a state determination unit that determines the heating state of the food based on the relationship between the identified food areas and the high-temperature areas. The heating control unit changes the heating method of the food by the heater based on at least one of the determined heating state of the food and changes in the heating state over time.

[0007] One heating method disclosed herein is a heating method using a heating cooker comprising a heating chamber, a door for opening and closing the heating chamber, a placing member that is placed within the heating chamber and on which food is placed, a heater for heating the food on the placing member, a temperature detector that detects the temperature distribution of the placing member and an area on the placing member including the food, and a control device, the method controlling the heater to heat the food on the placing member, obtaining the temperature distribution from the temperature detector, and identifying food areas that are lower in temperature than the placing member and high-temperature areas within the food area or in the area surrounding the food area that are higher in temperature than a temperature threshold based on the obtained temperature distribution, determining the heating state of the food based on the relationship between the identified food areas and the high-temperature areas, and changing the heating method of the food by the heater based on at least one of the determined heating state of the food and the change in the heating state over time.

[0008] A heating program disclosed herein is a heating method using a cooking device that includes a heating chamber, a door for opening and closing the heating chamber, a placing member that is placed within the heating chamber and on which food is placed, a heater for heating the food on the placing member, a temperature detector for detecting the temperature distribution of the placing member and an area on the placing member that includes the food, and a control device, and the heating program controls the heater to heat the food on the placing member, obtains the temperature distribution from the temperature detector, and identifies food areas that are cooler than the placing member and high-temperature areas within the food area or in the surrounding area of ​​the food area that are warmer than a temperature threshold based on the obtained temperature distribution, determines the heating state of the food based on the relationship between the identified food areas and the high-temperature areas, and causes a processor to execute a heating method that changes the heating method of the food by the heater based on at least one of the determined heating state of the food and changes in the heating state over time.

[0009] According to the present disclosure, an appropriate heating method can be selected based on at least one of the detected heating state of the food material and the change in the heating state over time.

[0010] FIG. 1 is a perspective view showing the appearance of a cooking device. FIG. 2 is a perspective view showing the cooking device with the door open, together with food ingredients. FIG. 3 is a diagram showing temperature distribution 1 in the temperature measurement area of ​​the temperature detector. FIG. 4 is a block diagram showing the functions of a control device. FIG. 5 is a diagram showing temperature distribution 2 in the temperature measurement area of ​​the temperature detector. FIG. 6 is a diagram showing temperature distribution 3 in the temperature measurement area of ​​the temperature detector. FIG. 7 is a flowchart showing one of the processing flows of the cooking device.

[0011] Hereinafter, embodiments of a cooking device, a heating method, and a heating program according to the present disclosure will be described with reference to the drawings. Note that the following embodiments are presented as examples to explain the present disclosure and are not intended to limit the present disclosure. For example, the shapes, structures, materials, components, relative positional relationships, connection states, numerical values, mathematical formulas, the content of each step in the method, and the order of each step shown in the following embodiments are merely examples and may include content not described below. Furthermore, while geometric expressions such as parallel and orthogonal may be used, these expressions do not imply mathematical precision and include substantially acceptable errors, deviations, and the like. Furthermore, expressions such as simultaneous and identical also include substantially acceptable ranges.

[0012] The drawings are schematic diagrams in which emphasis, omission, or adjustment of proportions has been appropriately made to explain the present disclosure, and differ from the actual shapes, positional relationships, and proportions. The X-axis, Y-axis, and Z-axis shown in the drawings represent Cartesian coordinates arbitrarily set for the purpose of illustrating the drawings. In other words, the Z-axis is not necessarily an axis along the vertical direction, and the X-axis and Y-axis are not necessarily located within a horizontal plane.

[0013] In addition, multiple inventions may be collectively described below as one embodiment, and some of the content described below may be described as optional components related to the present disclosure.

[0014] Furthermore, the flowchart is an example, and even if the process flow is different, such as the order of processes being different, multiple processes being integrated, or one process being separated, it may still be included in the embodiments of the present disclosure.

[0015] Fig. 1 is a perspective view showing the appearance of a cooking device 100. Fig. 2 is a perspective view showing cooking device 100 with door 111 open, together with food 211.

[0016] Cooking device 100 is a device that heats food material 211 placed in heating chamber 110 formed by door 111 and rectangular parallelepiped housing 112 with an opening on the front, and includes mounting member 120, heater 170 (see FIG. 4), temperature detector 130, and control device 140. In the present embodiment, cooking device 100 includes notification means 160.

[0017] The ingredient 211 refers to a single or multiple types of food in a single lump, and also refers to a single lump of food in a container. The ingredient 211 may be a liquid, a solid, or an intermediate form thereof, or may be a mixture of these. The ingredient 211 may also include inedible items such as containers such as plates or bowls, bags made of paper or resin, sheets made of paper or resin, and hard bones.

[0018] The placing member 120 is a member on which the food material 211 is placed. The type of placing member 120 is not particularly limited. For example, the placing member 120 may be coated with a heat-generating paint containing ferrite or the like that generates heat when irradiated with microwaves. In this case, the placing member 120 functions as one of the heaters 170. The placing member 120 may be a member known as a grill pan and may be detachable from the housing 112. The placing member 120 may be integrated with the housing 112 and may be a part of the housing 112. The shape of the placing member 120 is not limited and may be rectangular or circular, for example, or may be a plate or plate. Multiple food materials may be placed on the placing member 120.

[0019] The heater 170 is a device that heats the food material 211 placed on the placing member 120. The type of heater 170 is not limited. Examples of types of heater 170 include a device that irradiates microwaves, a component that generates heat by microwaves, a heater that heats the food material 211 by radiant heat, and a steam generator that generates steam (including heated steam). The cooking device 100 includes at least one type of heater 170, but may also include multiple types of heaters 170. The cooking device 100 may also include multiple heaters 170 of the same type.

[0020] FIG. 3 shows a temperature distribution 1 of the temperature detection area 220 of the temperature detector 130. The temperature detector 130 detects the temperature distribution of the temperature detection area 220, which includes the mounting member 120 and the food 211 on the mounting member 120. The type of temperature detector 130 is not limited, but an example is an infrared sensor that detects the temperature of a specific area based on infrared radiation emitted from the mounting member 120 or the food 211. The method for acquiring the temperature distribution within the temperature detection area 220 is not limited. Examples include a method of acquiring the temperature distribution of the entire temperature detection area 220 by scanning the field of view of a single or multiple infrared sensors, or a method of acquiring the temperature distribution of the entire temperature detection area 220 at once using multiple infrared sensors arranged on a plane, like a thermal camera. The dashed grid in FIG. 3 is drawn for the purpose of illustrating the resolution of the temperature detector 130 and does not represent the actual resolution.

[0021] The notification means 160 is a device that notifies the user of the cooking appliance 100 of information. The type of notification means 160 is not limited. In the present embodiment, the cooking appliance 100 is provided with a display device such as a liquid crystal panel or an organic EL (electroluminescence) panel as the notification means 160. The notification means 160 may not only display images or text, but also notify by sound or light, etc. Furthermore, the notification means 160 may notify information via a network to a terminal device owned by the user of the cooking appliance 100.

[0022] FIG. 4 is a block diagram showing the functions of the control device 140. The control device 140 is a device that controls the heating operation of the cooking appliance 100 and includes a processor. The control device 140 realizes a heating control unit 142, a distribution acquisition unit 141, an area identification unit 143, and a state determination unit 146 by having the processor execute a heating program. In the present embodiment, the control device 140 realizes a notification unit 144 and an open / close detection unit 145 by having the processor execute the heating program. Note that, although each processing unit will be described below, the order of the description may not match the order of the processing. Specific examples of the processing flow will be described later.

[0023] The distribution acquisition unit 141 is a processing unit that acquires information output from the temperature detector 130 as a temperature distribution. For example, the distribution acquisition unit 141 may sequentially acquire information obtained by the temperature detector 130 scanning the temperature measurement area 220 one or more times, and generate a temperature distribution within the temperature measurement area 220. Alternatively, the distribution acquisition unit 141 may acquire information for one image or multiple images from the temperature detector 130 functioning as a thermal camera, and treat the information as a temperature distribution.

[0024] The open / close detection unit 145 is a processing unit that detects whether the door 111 is open or closed by acquiring open / close information indicating whether the door 111 is open or closed from the open / close sensor 113 provided in the cooking appliance 100 .

[0025] Region identification unit 143 is a processing unit that identifies food ingredient region 213 (see FIG. 3 ), which has a lower temperature than mounting member 120, and high-temperature region 214 (see FIG. 3 ), which has a temperature higher than the temperature threshold, within food ingredient region 213 or in the surrounding region of food ingredient region 213, based on the temperature distribution within temperature measurement region 220 acquired by distribution acquisition unit 141 from temperature detector 130. The surrounding region of food ingredient region 213 is a region connected to food ingredient region 213 and has a temperature that is clearly different from that of mounting member 120.

[0026] In this embodiment, the region identification unit 143 statistically processes the temperatures at multiple locations within the food region 213 detected by the temperature detector 130, and identifies the high-temperature region 214 based on a temperature threshold derived using the representative temperature obtained. Examples of the representative value include the average value, the mode value, and the median value. The temperature threshold may be the representative value, or a value obtained by adding a predetermined value to the representative value (including adding a negative value).

[0027] State determination unit 146 is a processing unit that determines the heating state of food ingredient 211 based on the relationship between food ingredient region 213 and high temperature region 214 identified by region identification unit 143. The heating state refers to, for example, the position (arrangement) relationship of high temperature region 214 with respect to food ingredient region 213, the relationship between the shape of food ingredient region 213 and the shape of high temperature region 214, the total area of ​​high temperature region 214, and the relationship between the temperature of food ingredient region 213 (e.g., representative temperature) and the temperature of high temperature region 214 (e.g., representative temperature).

[0028] Specifically, for example, when the entire or almost entire periphery of the outer periphery of the food material region 213 is a high-temperature region 214 as shown in Fig. 5 , the state determination unit 146 determines the food material 211 as a first state in which it has thawed from a frozen state. Furthermore, when the food material region 213 contains a high-temperature region 214 as shown in Fig. 6 , the state determination unit 146 determines the food material 211 as a second state in which it is locally burnt. Furthermore, when the food material region 213 contains a high-temperature region 214 outside the food material region 213 but in contact with the food material region 213 as shown in Fig. 3 , the state determination unit 146 determines the food material 211 as a third state in which liquid has leaked from the food material 211. Furthermore, when the food material region 213 contains a high-temperature region 214 larger than the food material region 213 as shown in Fig. 7 , the state determination unit 146 determines the food material 211 as a fourth state in which steam is being emitted from the food material 211. The state determination unit 146 may use at least one of the temperature of the food material area 213, the temperature of the high temperature area 214, and the temperature of the placement member 120 as a parameter when determining the heating state of the food material 211.

[0029] The heating control unit 142 changes the heating method of the food material 211 by the heater 170 based on at least one of the heating state of the food material 211 determined by the state determination unit 146 and the change in the heating state over time. Specifically, for example, when the state determination unit 146 determines that the food material 211 is in the first state, the heating control unit 142 controls the heater 170 to reduce the heating intensity so as to slow down the rate of increase in the area of ​​the high-temperature region 214. Furthermore, when the state determination unit 146 determines that the food material 211 is in the second, third, or fourth state, the heating control unit 142 controls the heater 170 in accordance with the change in the area of ​​the high-temperature region 214, which is one of the changes in the heating state over time. Note that the heating control unit 142 may change the heating method without checking the change in the high-temperature region 214 when the state determination unit 146 determines that the food material 211 is in the first, second, third, fourth, or other state. When there are multiple heaters 170, the heating control unit 142 may change the heating method corresponding to the first state, second state, third state, fourth state, or other state by individually controlling each heater 170.

[0030] The notification unit 144 is a processing unit that notifies the user of the cooking appliance 100 of information related to cooking. For example, when the state determination unit 146 determines the first state, the second state, the third state, the fourth state, or another state, the notification unit 144 notifies the user of information indicating the determination made by the state determination unit 146. Furthermore, when the heating control is completed, the notification unit 144 notifies the user to remove the food material 211.

[0031] Next, the operation of the cooking appliance 100 will be described. FIG. 8 is a flowchart showing one processing flow of the cooking appliance 100. In this operation, a case where a user places frozen food 211 on the placement member 120 will be described. When the user closes the door 111 after placing the food 211, the open / close detection unit 145 detects that the door 111 is closed (S101, Yes). Upon detecting that the door 111 is closed, the temperature detector 130 detects a temperature distribution, and the distribution acquisition unit 141 acquires the detected temperature distribution (S102). Because the food 211 is at a lower temperature than the placement member 120, the region identification unit 143 identifies a region that is at a lower temperature than the placement member 120 as the food region 213 (S103).

[0032] Next, the heating control unit 142 first checks the temperature of the placement member 120 to determine whether room-temperature food 211 is placed on it (S104). If the temperature of the placement member 120 is equal to or higher than a predetermined temperature threshold, preheating is skipped (S104, Yes). The temperature threshold is not limited, but may be set, for example, to a temperature close to the temperature of the placement member 120 after the room-temperature placement member 120 is heated by preheating. On the other hand, if the temperature of the placement member 120 is below the temperature threshold (S104, No), the heating control unit 142 causes the heater 170 to perform preheating, primarily to heat the placement member 120 (S105). This allows a temperature difference to be generated between the room-temperature food 211 and the placement member 120, if the food 211 is at room temperature. The preheating method is not limited. For example, if the heater 170 is located below the placement member 120, the placement member 120 may be heated by the heater. Furthermore, if the mounting member 120 can be heated by microwaves, the mounting member 120 may be heated by microwaves.

[0033] After a predetermined time has elapsed during which a discernible temperature difference has occurred between the food material 211 placed on the mounting member 120 and the mounting member 120 (S106, Yes), the distribution acquisition unit 141 acquires the temperature distribution (S107). The region identification unit 143 identifies the food material region 213 based on the temperature distribution acquired by the distribution acquisition unit 141 (S108) and determines whether multiple food materials 211 are present on the mounting member 120 (S109). If it is determined that multiple food materials 211 are present (S109, Yes), the heating control unit 142 transitions to a different control state. Note that a description of the different control states will be omitted.

[0034] If it is determined that there are not multiple ingredients 211 (S109, No), the heating control unit 142 performs heating control according to the size of the ingredient region 213, the shape of the ingredient region 213, the temperature of the ingredient 211, the estimated amount of the ingredient 211, the type of ingredient 211 input by the user, etc., or performs predetermined heating control (S110). The heating control is performed by setting one or more parameters, such as the amount of energy input to heat the ingredient 211, the heating time, the microwave irradiation position, and the positions and number of heaters.

[0035] The distribution acquisition unit 141 acquires a temperature distribution at predetermined intervals (S111), and the region identification unit 143 identifies a high-temperature region 214 based on the newly acquired temperature distribution. When identifying the high-temperature region 214, the distribution acquisition unit 141 may use either a previously identified food region 213 or a newly identified food region 213. The state determination unit 146 determines the heating state based on the area of ​​all newly identified high-temperature regions 214, the rate of change in the area of ​​all high-temperature regions 214, the number of high-temperature regions 214, etc. (S113). If there is a change in the heating state of the food material 211 (S114, Yes), the heating control unit 142 changes the heating method based on at least one of the heating state determined by the state determination unit 146 and the change in the heating state over time (S115). If there is no change in the heating state (S114, No), the heating method remains unchanged and is maintained. The above-described processes from S111 to S116 are repeated until the heating control is completed (S116, No). When the heating control is completed (Yes in S116), the notification unit 144 causes the notification means 160 to notify that the heating has been completed and that the food material 211 can be removed (S111). This ends the operation of the cooking appliance 100.

[0036] The present invention is not limited to the above-described embodiments. For example, the present invention may be embodied in another embodiment by arbitrarily combining the components described in this specification or by excluding some of the components. Furthermore, the present invention also includes various modifications that would occur to a person skilled in the art without departing from the spirit of the present invention, i.e., the meaning of the wording of the claims.

[0037] For example, although the detection of the door 111 being closed is used as a trigger for acquiring the temperature distribution, the trigger may be the acquisition of a user instruction, such as the user pressing a start button.

[0038] (Summary) Cooker 100 of the first aspect is cooker 100 including heating chamber 110, door 111 for opening and closing heating chamber 110, mounting member 120 arranged in heating chamber 110 and on which food material 211 is placed, heater 170 for heating food material 211 on mounting member 120, temperature detector 130 for detecting a temperature distribution in mounting member 120 and an area including food material 211 on mounting member 120, and control device 140, wherein control device 140 includes heating control unit 142 for controlling heater 170 to heat food material 211 on mounting member 120, and temperature detector 130 for detecting a temperature distribution in heating chamber 110. a region specifying unit 143 that specifies a food region 213 having a temperature lower than that of the placing member 120 based on the acquired temperature distribution, and a high-temperature region 214 within the food region 213 or in the region surrounding the food region 213 that has a temperature higher than a temperature threshold; and a state determining unit 146 that determines the heating state of the food material 211 based on the relationship between the specified food region 213 and the high-temperature region 214, and the heating control unit 142 changes the heating method of the food material 211 by the heater 170 based on at least one of the determined heating state of the food material 211 and the change in the heating state over time.

[0039] According to the first aspect, while the food material 211 is being heated, the heating state of the food material 211 is detected and fed back to the heating control, thereby selecting a heating method suitable for the food material 211 and performing cooking by heating.

[0040] The second embodiment of the heating cooker 100 includes the first embodiment, and the state determination unit 146 determines that the food 211 is in a first state in which it has thawed from a frozen state when the entire circumference or almost the entire circumference of the outer peripheral area along the contour of the food area 213 is a high temperature area 214.

[0041] The third aspect of the heating cooker 100 includes the first aspect or the second aspect, and when a high-temperature area 214 exists within the food area 213, the state determination unit 146 determines that the second state is present, in which localized burning of the food 211 has occurred.

[0042] The fourth aspect of the heating cooker 100 includes any of the first to third aspects, and the state determination unit 146 determines that when a high-temperature area 214 exists outside the food area 213 and in contact with the food area 213, it is in the third state in which liquid leaked from the food 211 is present.

[0043] The fifth aspect of the heating cooker 100 includes any of the first to fourth aspects, and the state determination unit 146 determines that the fourth state is being entered, in which steam is being emitted from the food 211, when a high-temperature area 214 larger than the food area 213 exists.

[0044] According to any one of the second to fifth aspects, the multiple heating states of the food material 211 can be specifically determined based on the information from the temperature detector 130 .

[0045] The sixth aspect of the heating cooker 100 includes any of the first to fifth aspects, and the area identification unit 143 calculates the representative temperature of the food area 213 by statistical processing and identifies the high temperature area 214 using a temperature threshold derived using the representative temperature.

[0046] According to the sixth aspect, the high temperature area 214 can be effectively identified, and for example, the high temperature area 214 can be identified even when cooking is in progress.

[0047] The seventh aspect of the heating cooker 100 includes the second aspect, and when the state determination unit 146 determines that the first state is being established, the heating control unit 142 controls the heater 170 so that the rate of increase in the area of ​​the high temperature region 214 is reduced.

[0048] According to the seventh aspect, it is possible to avoid excessive cooking, such as over-cooking the food material 211.

[0049] The eighth aspect of the heating cooker 100 includes the third aspect, and when the state determination unit 146 determines that the state is the second state, the heating control unit 142 controls the heater 170 according to changes in the area of ​​the high temperature region 214.

[0050] The ninth aspect of the heating cooker 100 includes the fourth aspect, and when the state determination unit 146 determines that the third state is being established, the heating control unit 142 controls the heater 170 according to the change in the area of ​​the high temperature region 214.

[0051] The heating cooker 100 of the tenth aspect includes the fifth aspect, and when the state determination unit 146 determines that the fourth state is being established, the heating control unit 142 controls the heater 170 according to the change in the area of ​​the high temperature region 214.

[0052] According to any one of the eighth to tenth aspects, a heating method suitable for the heating state determined by the state determination unit 146 can be selected.

[0053] The heating method of the eleventh aspect is a heating method using a heating cooker 100 of any of the first to tenth aspects, in which the heater 170 is controlled to heat food material 211 on the placing member 120, a temperature distribution is obtained from the temperature detector 130, and based on the obtained temperature distribution, a food material area 213 having a lower temperature than the placing member 120 and a high temperature area 214 within the food material area 213 or in the surrounding area of ​​the food material area 213 having a temperature higher than a temperature threshold are identified, the heating state of the food material 211 is determined based on the relationship between the identified food material area 213 and the high temperature area 214, and the heating method of the food material 211 by the heater 170 is changed based on at least one of the determined heating state of the food material 211 and the change in the heating state over time.

[0054] According to the eleventh aspect, while the food material 211 is being heated, the heating state of the food material 211 is detected and fed back to the heating control, thereby selecting a heating method suitable for the food material 211 and performing cooking.

[0055] A heating program according to a twelfth aspect causes a processor to execute the heating method according to the eleventh aspect.

[0056] According to the twelfth aspect, while the food material 211 is being heated, the heating state of the food material 211 is detected and fed back to the heating control, thereby selecting a heating method suitable for the food material 211 and performing cooking.

[0057] The present disclosure can be applied to any cooking device that can heat and cook food placed in a heating chamber.

[0058] REFERENCE SIGNS LIST 100 Cooking device 110 Heating chamber 111 Door 112 Housing 113 Open / close sensor 120 Placement member 130 Temperature detector 140 Control device 141 Distribution acquisition unit 142 Heating control unit 143 Area identification unit 144 Notification unit 145 Open / close detection unit 146 State determination unit 160 Notification means 170 Heater 211 Food material 213 Food material area 214 High temperature area 220 Temperature measurement area

Claims

a temperature detector that detects the temperature distribution of the area on the placing member including the food material; and a control device, wherein the control device comprises: a heating control unit that controls the heater to heat the food material on the placing member; a distribution acquisition unit that acquires the temperature distribution from the temperature detector; an area identification unit that identifies food material areas with a lower temperature than the placing member based on the acquired temperature distribution, and high-temperature areas within the food material areas or areas surrounding the food material areas that have a temperature higher than a temperature threshold; and a state determination unit that determines the heating state of the food material based on the relationship between the identified food material areas and the high-temperature areas, and the heating control unit changes the heating method of the food material by the heater based on at least one of the determined heating state of the food material and changes in the heating state over time.

2. The heating cooker according to claim 1, wherein the state determination unit determines that the food is in a first state in which the food has been thawed from a frozen state when the entire periphery or almost the entire periphery of the outer peripheral area along the contour of the food area is the high temperature area.

3. The heating cooker according to claim 1, wherein the state determination unit determines that a second state in which localized scorching of the food occurs is present when the high-temperature region exists within the food region.

4. The heating cooker according to claim 1, wherein the state determination unit determines that a third state is present in which liquid leaked from the food material when the high-temperature region exists outside the food material region and in contact with the food material region.

5. The heating cooker according to claim 1, wherein the state determination unit determines that a fourth state in which steam is being emitted from the food is present when the high-temperature area larger than the food area exists.

6. The cooking device according to claim 1, wherein the region identification unit calculates a representative temperature of the food material region by statistical processing, and identifies the high-temperature region by a temperature threshold derived using the representative temperature.

7. The heating cooker according to claim 2, wherein the heating control unit controls the heater so that the rate of increase in the area of ​​the high temperature region decreases when the state determination unit determines that the first state is being established.

8. The heating cooker according to claim 3, wherein the heating control unit controls the heater in accordance with a change in the area of ​​the high temperature region when the state determination unit determines that the cooking device is in the second state.

9. The heating cooker according to claim 4, wherein the heating control unit controls the heater in accordance with a change in the area of ​​the high temperature region when the state determination unit determines that the cooking device is in the third state.

10. The heating cooker according to claim 5, wherein the heating control unit controls the heater in accordance with a change in the area of ​​the high temperature region when the state determination unit determines that the fourth state is being reached.

11. A heating method using the cooking device of claim 1, comprising the steps of: controlling the heater to heat food on the placing member; acquiring a temperature distribution from the temperature detector; identifying a food area that is lower in temperature than the placing member based on the acquired temperature distribution, and a high-temperature area within the food area or in the surrounding area of ​​the food area that is higher in temperature than a temperature threshold; determining the heating state of the food based on the relationship between the identified food area and the high-temperature area; and changing the heating method of the food by the heater based on at least one of the determined heating state of the food and changes in the heating state over time.

12. A heating program for causing a processor to execute the heating method according to claim 11.

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