JP3236972B2 - kitchenware - Google Patents
kitchenwareInfo
- Publication number
- JP3236972B2 JP3236972B2 JP34085992A JP34085992A JP3236972B2 JP 3236972 B2 JP3236972 B2 JP 3236972B2 JP 34085992 A JP34085992 A JP 34085992A JP 34085992 A JP34085992 A JP 34085992A JP 3236972 B2 JP3236972 B2 JP 3236972B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- temperature
- cooking
- menu
- detecting means
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【産業上の利用分野】本発明は自動調理を目的として食
品温度を測定する調理器具に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking appliance for measuring food temperature for automatic cooking.
【０００２】[0002]
【従来の技術】従来の自動調理器において、調理物の表
面温度を検出し、それにもとずいて温度上昇率を出し、
この温度上昇率から調理物の大きさを推定して、自動的
に調理する自動調理器については特開昭５９−２０１３
８７号公報に開示されている。2. Description of the Related Art In a conventional automatic cooker, the surface temperature of a food is detected, and a temperature rise rate is calculated based on the detected surface temperature.
An automatic cooker for automatically cooking by estimating the size of the food from the rate of temperature rise is disclosed in Japanese Patent Laid-Open No. 59-2013.
No. 87 is disclosed.
【０００３】図４、図５は上記従来公報の図である。図
４において、電子レンジの加熱室４１の中に調理物４２
を入れて高周波エネルギーを発生させるマグネトロンを
備え（図示せず）、このエネルギーで調理物を加熱す
る。４４は調理物４２の表面より放射される赤外線を検
知する赤外線センサである。FIGS. 4 and 5 are diagrams of the above-mentioned conventional publication. In FIG. 4, the food 42 is placed in a heating chamber 41 of a microwave oven.
And a magnetron (not shown) for generating high-frequency energy by heating the food. An infrared sensor 44 detects infrared rays emitted from the surface of the food 42.
【０００４】図４の（ａ）に示すものは調理物が大きい
ため、高周波が調理物の表面付近で吸収されて中心部へ
は届かない。したがって表面は加熱されるが中心部は加
熱されにくく、調理物に温度差ができる。[0004] Since the food shown in FIG. 4A is large, high frequencies are absorbed near the surface of the food and do not reach the center. Therefore, the surface is heated, but the center is hardly heated, so that the food has a temperature difference.
【０００５】図４の（ｂ）に示すものは調理物が小さい
ため、ほぼ全体で高周波を吸収して温度差は小さい。[0005] Since the food shown in Fig. 4 (b) is small, the high frequency band is almost entirely absorbed and the temperature difference is small.
【０００６】図５は同一の高周波出力で加熱した場合、
調理物の大きさによる温度上昇の違いを示したもので、
横軸に加熱時間Ｔ、縦軸に調理物の表面温度ｔｓｒを示
す。すなわち加熱開始時から所定の時間Ｔｃｈ加熱した
時の温度上昇巾が調理物の大きさによって異なることを
示し、調理物の大きさがＦ3 は小さく、大きくなるに従
いＦ2 からＦ1 へと変化していく。調理物が大きい時
は、Ｔｃｈの加熱に対してＤ1 しか上昇せず、調理物が
小さくなるに従ってＤ2 からＤ3 へと上昇率が大きくな
る。この温度上昇率が調理物の大きさに依存することを
利用して、温度上昇率を検出することにより調理物の大
きさを推定する。従って、調理物の大小によって出来上
り判定温度を変えて、出来具合の差をなくす自動調理器
があった。FIG. 5 shows a case where heating is performed with the same high-frequency output.
It shows the difference in temperature rise depending on the size of the food,
The horizontal axis indicates the heating time T, and the vertical axis indicates the surface temperature tsr of the food. That indicates that the temperature rise width when the time of heating start to a predetermined time Tch heating differs depending on the size of the food, size of F 3 is less of the food, from F 2 to F 1 in accordance with increases change I will do it. When a large food is only D 1 relative to the heating of the Tch not increased, the rate of increase increases from D 2 according to the food is reduced to D 3. Utilizing that the rate of temperature rise depends on the size of the food, the size of the food is estimated by detecting the rate of temperature rise. Therefore, there has been an automatic cooker in which the completion determination temperature is changed depending on the size of the food to eliminate the difference in the degree of completion.
【０００７】[0007]
【発明が解決しようとする課題】しかしながら上記従来
の構成では、食品温度検出手段は赤外線センサの視野に
入っている調理台の中央付近に置かれた食品や食品を入
れた容器の平均的な表面温度しか測定できないので、赤
外線センサの測温領域（視野範囲）に対し食品の形状が
小さい場合や食品が調理台の端の方に置かれた場合、食
品の温度を正確に検出できない。よって自動調理が不完
全で調理の出来映えにバラツキがあるという課題を有し
ていた。However, in the above-mentioned conventional configuration, the food temperature detecting means is provided on the average surface of the food or the food-containing container placed near the center of the cooking table in the field of view of the infrared sensor. Since only the temperature can be measured, the temperature of the food cannot be accurately detected when the shape of the food is small with respect to the temperature measurement area (viewing range) of the infrared sensor or when the food is placed at the end of the counter. Therefore, there was a problem that the automatic cooking was incomplete and the workmanship of the cooking varied.
【０００８】本発明は上記課題を解決するもので、食品
の種類や形状、個数、置きかたなどに左右されることな
く食品そのものの表面温度を正確に測定し、出来映えに
バラツキのない調理メニューに基づく自動調理ができる
調理器具を提供することを目的としている。[0008] The present invention is intended to solve the above problems, food type and shape, number, etc. accurately measuring the surface temperature of the food itself without depending on every way, cooking menu without variation in workmanship It is an object of the present invention to provide a cooking appliance that can perform automatic cooking based on a cooking device.
【０００９】[0009]
【課題を解決するための手段】上記目的を達成するため
に請求項１記載の本発明の調理器具は、調理室に置かれ
た食品を調理する調理手段と、食品の調理メニューを選
択するメニュー選択手段と、前記食品の重量を検出する
重量検出手段と、非接触で前記食品の温度を検出する赤
外線センサから構成された食品温度検出手段と、前記重
量検出手段および前記メニュー選択手段からの出力に基
づき前記食品温度検出手段の測温領域中に前記食品が占
有する面積比を推定し、前記面積比に応じて前記食品温
度検出手段から出力される食品温度情報を補正する補正
手段と、この補正手段からの出力に基づき調理手段を制
御する制御手段とを備えたものである。According to the first aspect of the present invention, there is provided a cooking utensil for cooking food placed in a cooking chamber, and a menu for selecting a food cooking menu. Selecting means for detecting the weight of the food
Weight detecting means, a food temperature detecting means comprising an infrared sensor for detecting the temperature of the food in a non-contact manner,
The food is occupied in the temperature measuring area of the food temperature detecting means based on the outputs from the amount detecting means and the menu selecting means.
A correction unit for estimating an area ratio having the correction unit and correcting the food temperature information output from the food temperature detection unit in accordance with the area ratio, and a control unit for controlling the cooking unit based on the output from the correction unit. It is a thing.
【００１０】また請求項２記載の本発明の調理器具は、
重量検出手段およびメニュー選択手段からの出力に基づ
き推定した食品温度検出手段の測温領域中の食品が占有
する面積比をｓ、測温領域中の食品温度をＴ10、測温領
域中の食品以外の温度をＴ1Pとすると、次の２式 Ｔ 1 ＝ａ＊Ｖ＋ｂ、 Ｖ＝ｓ＊（Ｔ10−ｂ）／ａ＋（１−ｓ）＊（Ｔ1P−ｂ）／ａ （但し、ａ，ｂは赤外線センサ雰囲気温度Ｔ0の関数）
より対象物温度Ｔ1を求める構成の食品温度情報補正手
段を備えたものである。The cooking utensil of the present invention according to claim 2 is
The area ratio occupied by the food in the temperature measurement area of the food temperature detection means estimated based on the outputs from the weight detection means and the menu selection means is s, the food temperature in the temperature measurement area is T 10 , and the food in the temperature measurement area is Assuming that T 1P is a temperature other than T 1P , the following two equations T 1 = a * V + b, V = s * (T 10 -b) / a + (1-s) * (T 1P -b) / a (where a , B are functions of the ambient temperature T 0 of the infrared sensor)
Those having a food temperature information correcting means configured to obtain a more object temperature T 1.
【００１１】[0011]
【作用】本発明は上記構成によって、補正手段がメニュ
ーに応じて測温したい対象物の放射率を切り換えるの
で、より高精度な温度測定が可能となる。なぜなら一般
に赤外線センサから出力される電圧Ｖ（Ｖ）は入射エネ
ルギーに比例し、 Ｔ1 （Ｋ）：対象物温度 Ｔ0 （Ｋ）：赤外線センサ雰囲気温度 η：対象物の放射率 Ｋ：定数 とすると、ステファン−ボルツマンの法則に基づき Ｖ ＝ Ｋ＊（η＊Ｔ1 4 − Ｔ0 4） ・・・・・・・・・・・（１） で表すことができる。一方、対象物の放射率ηは食品及
び容器の種類によって異なる値を持つ。（例えば水なら
約０.9４、氷なら約０.9７、ガラスや陶器なら約０.9２
等である。）よって対象物温度Ｔ1 を求める際に、放射
率ηを常時一定（１.0）として温度換算するのでなく、
補正手段が調理メニューに応じて測温すべき食品及び容
器の放射率ηを推定することで食品温度の測定誤差が小
さくなるのである。According to the present invention, since the correction means switches the emissivity of the object whose temperature is to be measured in accordance with the menu, the temperature can be measured with higher accuracy. The voltage V (V) output from the infrared sensor is generally proportional to the incident energy, and T 1 (K): target temperature T 0 (K): infrared sensor ambient temperature η: emissivity of the target K: constant Then, Stefan - can be represented by - (T 0 4 η * T 1 4) ··········· (1) Boltzmann based on the law V = K *. On the other hand, the emissivity η of the object has a different value depending on the type of the food and the container. (For example, about 0.94 for water, about 0.97 for ice, about 0.92 for glass and pottery
And so on. Therefore, when estimating the object temperature T 1 , instead of converting the emissivity η to a constant value (1.0) and converting the temperature,
The correction means estimates the emissivity η of the food and the container to be measured for the temperature in accordance with the cooking menu, thereby reducing the measurement error of the food temperature.
【００１２】また補正手段が、重量検出手段ないしメニ
ュー選択手段からの出力に基づき食品温度検出手段の測
温領域中食品が占有する面積比を推定し、この面積比に
応じて食品温度検出手段から出力される食品温度情報を
補正することにより、食品が温度検出手段の測温領域中
一部にしか存在しなくとも、食品そのものの温度を推定
できる。The correcting means estimates an area ratio occupied by the food in the temperature measuring area of the food temperature detecting means based on an output from the weight detecting means or the menu selecting means. By correcting the output food temperature information, the temperature of the food itself can be estimated even if the food exists only in a part of the temperature measurement area of the temperature detecting means.
【００１３】これは（１）調理手段によって食品が加熱
調理される場合、食品そのものの温度上昇勾配と、調理
台など食品以外の温度上昇勾配は著しく異なる。（２）
一般に食品温度検出手段の測温領域を食品が完全には占
有しない場合、食品の占有する面積比に対応して食品と
それ以外の温度が平均化されて検出されることに起因し
ている。よって重量検出手段、メニュー選択手段からの
出力に基づき食品の分量や形状を推定することで、食品
温度の測定誤差が小さくなる。(1) When food is heated and cooked by the cooking means, the temperature rise gradient of the food itself and the temperature rise gradient of a non-food item such as a cooking table are significantly different. (2)
Generally, when the food does not completely occupy the temperature measurement area of the food temperature detecting means, the temperature of the food and other temperatures are averaged and detected in accordance with the area ratio occupied by the food. Therefore, by estimating the amount and shape of the food based on the outputs from the weight detecting means and the menu selecting means, the measurement error of the food temperature is reduced.
【００１４】[0014]
（実施例１）以下、本発明の実施例１を図１を用いて説
明する。調理室１内に食品２を載せるための調理台３が
あり、この食品２を調理する調理手段４、非接触で食品
２の温度を検出する食品温度検出手段５、この食品温度
検出手段５の出力に基づき調理手段４を制御する制御手
段６とを備えている。また制御手段６には、多数の調理
メニューの中から１つのメニューを選択後自動調理を指
示する操作キーからなるメニュー選択手段７が接続され
ている。(Embodiment 1) Hereinafter, Embodiment 1 of the present invention will be described with reference to FIG. There is a cooking table 3 for placing the food 2 in the cooking chamber 1, a cooking means 4 for cooking the food 2, a food temperature detecting means 5 for detecting the temperature of the food 2 in a non-contact manner, and a food temperature detecting means 5. Control means 6 for controlling the cooking means 4 based on the output. Further, the control means 6 is connected to a menu selection means 7 comprising operation keys for instructing automatic cooking after selecting one menu from a large number of cooking menus.
【００１５】調理台３は食品２の加熱ムラを低減するた
め、調理手段４によって食品２を電波加熱する場合常時
食品２を回転させる（例えば１０秒間で１周させる）タ
ーンテーブルである。The cooking table 3 is a turntable which always rotates the food 2 (for example, makes one round in 10 seconds) when the food 2 is heated by radio waves by the cooking means 4 in order to reduce uneven heating of the food 2.
【００１６】調理手段４は、オーブンないしマグネトロ
ンからなり制御手段６から与えられる制御量に応じ食品
２に対し加熱調理する。The cooking means 4 comprises an oven or a magnetron and heats and cooks the food 2 in accordance with a control amount given from the control means 6.
【００１７】食品温度検出手段５は広い視野を持った１
素子のサーモパイル型赤外線センサで構成され、調理室
１の天井面に固定され、開口窓を介して調理台３の中央
付近に置かれた食品２から放射される熱エネルギーを非
接触で検出し温度に換算する。赤外線センサの測温領域
を円形とした場合、測温領域は調理台３の中心点周辺に
広く対応する。今、 Ｖ（Ｖ）：赤外線センサから出力される電圧 Ｔ1 （Ｋ）：対象物温度 Ｔ0 （Ｋ）：赤外線センサ雰囲気温度 η：対象物の放射率 とすると、 η＊Ｔ1 ＝ ａ＊Ｖ ＋ ｂ ・・・・・・・・・・・・・・・（２） ここでａ、ｂはＴ0 の関数 と表せるので、赤外線センサの雰囲気温度Ｔ0 （Ｋ）が
わかれば、η：対象物の放射率と対象物温度Ｔ1 （Ｋ）
の積は一義的に決定できる。つまり食品温度検出手段５
は赤外線センサから出力される電圧Ｖ（Ｖ）及び赤外線
センサ雰囲気温度Ｔ0 （Ｋ）を測定し、η＊Ｔ1 （Ｋ）
に変換して補正手段８ａに伝える。The food temperature detecting means 5 has a wide field of view.
The thermopile type infrared sensor of the element is fixed to the ceiling of the cooking chamber 1 and detects the heat energy radiated from the food 2 placed near the center of the cooking table 3 through the opening window in a non-contact manner and detects the temperature. Convert to When the temperature measurement area of the infrared sensor is circular, the temperature measurement area widely corresponds to the vicinity of the center point of the cooking table 3. Now, V (V): voltage output from the infrared sensor T 1 (K): target temperature T 0 (K): infrared sensor ambient temperature η: emissivity of the target, η * T 1 = a * V + b (2) Here, a and b can be expressed as functions of T 0 , so if the ambient temperature T 0 (K) of the infrared sensor is known, η : Emissivity of target and target temperature T 1 (K)
Can be uniquely determined. That is, the food temperature detecting means 5
Measures the voltage V (V) output from the infrared sensor and the ambient temperature T 0 (K) of the infrared sensor, and η * T 1 (K)
To the correction means 8a.
【００１８】補正手段８ａには、多数の調理メニューの
中から１つのメニューを選択後自動調理を指示する操作
キーからなるメニュー選択手段７が接続されている。例
えばこのメニューが冷凍食品の「解凍」の場合、補正手
段８ａは対象物の放射率η＝０.9７と定め、「牛乳あた
ため」の場合、標準的なマグカップと牛乳を想定してη
＝０.9３、「酒のかん」なら背の高い徳利を想定しη＝
０.9２としている。このように各メニューごとに測温す
る対象物（食品または容器）の放射率ηを推定する。次
に食品温度検出手段５から伝えられたη＊Ｔ1 （Ｋ）の
値をこの推定された放射率ηで割ることで、食品そのも
のの温度Ｔ1 （Ｋ）を算出し制御手段６に伝える。ここ
では放射率ηはメニューが決まれば一定値をとるものと
したが、例えば氷が水に変質する過程で放射率ηが減少
することを考慮に入れるなど、食品温度に従って可変と
なるようにしてもよい。またメニュー選択手段７は使用
者が操作キーによって選択するのではなく、自動選択さ
れるものとしてもよい。The correction means 8a is connected to a menu selection means 7 comprising operation keys for instructing automatic cooking after selecting one menu from a large number of cooking menus. For example, when the menu is “thaw” of frozen food, the correction means 8a sets the emissivity η of the target object to 0.97, and when the menu is “warm milk”, the correction means 8a assumes a standard mug and milk.
= 0.93, "Sake-no-Kan" assumes taller η =
0.92. In this way, the emissivity η of the object (food or container) to be measured for each menu is estimated. Next, by dividing the value of η * T 1 (K) transmitted from the food temperature detecting means 5 by the estimated emissivity η, the temperature T 1 (K) of the food itself is calculated and transmitted to the control means 6. . Here, the emissivity η is assumed to be a fixed value once the menu is decided, but it is made to be variable according to the food temperature, for example, taking into account that the emissivity η decreases in the process of ice transforming into water. Is also good. The menu selection means 7 may be automatically selected by the user instead of being selected by the operation keys.
【００１９】上記構成において、補正手段８ａが調理メ
ニューに応じて測温すべき食品及び容器の放射率ηを推
定することで食品温度の測定誤差が小さくなるのであ
る。In the above configuration, the error in the measurement of the food temperature is reduced by estimating the emissivity η of the food and the container to be measured in temperature according to the cooking menu by the correction means 8a.
【００２０】（実施例２）次に本発明の実施例２を図２
を用いて説明する。食品温度検出手段５は広い視野を持
った１素子のサーモパイル型赤外線センサで構成され、
調理室１の天井面に固定され、開口窓を介して調理台３
の中央付近に置かれた食品２から放射される熱エネルギ
ーを非接触で検出し温度に換算する。赤外線センサの測
温領域を円形とした場合、測温領域は調理台３を完全に
覆うよう広く設けられている。今、 Ｖ（Ｖ）：赤外線センサから出力される電圧 Ｔ1 （Ｋ）：対象物温度 Ｔ0 （Ｋ）：赤外線センサ雰囲気温度 とすると、 Ｔ1 ＝ ａ＊Ｖ ＋ ｂ ・・・・・・・・・・・・・・・・・（３） ここでａ、ｂはＴ0 の関数 と表せるので、赤外線センサの雰囲気温度Ｔ0 （Ｋ）が
わかれば、対象物温度Ｔ 1 （Ｋ）は一義的に決定でき
る。つまり食品温度検出手段５は赤外線センサから出力
される電圧Ｖ（Ｖ）及び赤外線センサ雰囲気温度Ｔ
0 （Ｋ）を測定し、Ｔ1（Ｋ）に変換して補正手段８ｂ
に伝える。(Embodiment 2) Next, Embodiment 2 of the present invention will be described with reference to FIG.
This will be described with reference to FIG. Food temperature detecting means 5 has a wide field of view
Consists of only one thermopile type infrared sensor,
The cooking table 3 is fixed to the ceiling surface of the cooking chamber 1 and is opened through an opening window.
Energy radiated from food 2 placed near the center of the
Is detected without contact and converted to temperature. Infrared sensor measurement
If the temperature area is circular, the temperature measurement area completely
Widely provided to cover. Now, V (V): voltage T output from the infrared sensor1(K): Object temperature T0(K): Atmospheric temperature of infrared sensor, T1= A * V + b (3) where a and b are T0The ambient temperature T of the infrared sensor can be expressed as0(K)
If we know, the object temperature T 1(K) can be uniquely determined
You. That is, the food temperature detecting means 5 outputs from the infrared sensor.
Voltage V (V) and infrared sensor ambient temperature T
0(K) is measured and T1(K) and corrector 8b
Tell
【００２１】９は調理台３に乗せられた食品２の重量を
検出する重量検出手段であり、多数の調理メニューの中
から１つのメニューを選択後自動調理を指示する操作キ
ーからなるメニュー選択手段７とともに補正手段８ｂに
接続されている。補正手段８ｂでは重量検出手段９及び
メニュー選択手段７からの出力に基づき食品温度検出手
段５の測温領域中食品２が占有する面積比を推定するも
のである。この面積比推定方法の一例を説明する。調理
メニュー及び食品２の重量が決まれば食品の性格上、食
品２自身の形状あるいは入れる容器の形状は図３に示す
ようにほぼ決ってくる。また食品が何かわかっている場
合、重量検出手段９により食品２の重量を検出すること
で食品２の体積は容易に逆算できる。これらから調理台
３を完全に覆うよう広く設けられている測温領域中食品
２が占有する面積比は推定できる。ここで ｓ：食品２の占有面積比（０≦ｓ≦１） Ｖ（Ｖ）：赤外線センサから出力される電圧 Ｔ1o（Ｋ）：測温領域中の食品温度 Ｔ1p（Ｋ）：測温領域中の食品以外の温度 Ｔ0 （Ｋ）：赤外線センサ雰囲気温度 とすると、 Ｖ＝ｓ＊（Ｔ1o−ｂ）／ａ＋（１−ｓ）＊（Ｔ1p−ｂ）／ａ・・（４） ここでａ、ｂはＴ0 の関数 と表せる。さらに加熱調理に伴う食品の温度上昇に比
べ、食品以外の温度上昇はあまり大きくないと言えるの
で、赤外線センサ雰囲気温度Ｔ0 から測温領域中の食品
以外の温度Ｔ1pが導かれると見なせば、（４）式は Ｖ＝ｓ＊（Ｔ1o−ｂ）／ａ＋（１−ｓ）＊ｃ・・・・・・・・・（５） ここでａ、ｂ、ｃはＴ0 の関数 に変形できる。ｓ＝１の時（４）式及び（５）式は
（３）式に従い、Ｔ1 （Ｋ）＝Ｔ1o（Ｋ）となるが、通
常は面積比ｓに応じて Ｔ1p≦Ｔ1 ≦Ｔ1o または Ｔ1o≦Ｔ1 ≦Ｔ1p となる。この面積比ｓに応じて食品温度検出手段５から
出力される食品温度情報Ｔ1 をＴ1oへ補正することによ
り、食品が温度検出手段の測温領域中一部にしか存在し
なくとも、食品そのものの温度を推定できる。ただし実
際は赤外線センサの指向特性等の影響により測温領域中
（同一面積）でも、中心部と周辺部で感度が異なること
があるため位置による補正も施す方がより高精度とな
る。Numeral 9 is a weight detecting means for detecting the weight of the food 2 placed on the cooking table 3, and a menu selecting means comprising operation keys for instructing automatic cooking after selecting one menu from a large number of cooking menus. 7 together with the correction means 8b. The correcting means 8b estimates the area ratio occupied by the food 2 in the temperature measuring area of the food temperature detecting means 5 based on the outputs from the weight detecting means 9 and the menu selecting means 7. An example of this area ratio estimation method will be described. If the cooking menu and the weight of the food 2 are determined, the shape of the food 2 itself or the shape of the container to be placed is almost determined as shown in FIG. If the food is known, the volume of the food 2 can be easily calculated backward by detecting the weight of the food 2 by the weight detecting means 9. From these, it is possible to estimate the area ratio occupied by the food 2 in the temperature measurement area provided widely to completely cover the cooking table 3. Here, s: ratio of occupied area of food 2 (0 ≦ s ≦ 1) V (V): voltage output from infrared sensor T 1o (K): food temperature in temperature measurement region T 1p (K): temperature measurement Assuming that the temperature of the region other than food T 0 (K): the ambient temperature of the infrared sensor, V = s * (T 1o −b) / a + (1−s) * (T 1p −b) / a (4) Here, a and b can be expressed as functions of T 0 . Furthermore, since it can be said that the temperature rise of the non-food items is not so large as compared with the temperature increase of the food items due to the cooking, if it is considered that the temperature T 1p other than the food items in the temperature measurement region is derived from the infrared sensor ambient temperature T 0. , (4) expression V = s * (T 1o -b ) / a + (1-s) * c ········· (5) where a, b, c is a function of T 0 Can be transformed. When s = 1 (4) and Formula (5) in accordance with equation (3), T 1 (K) = T 1o and becomes (K), usually T 1p ≦ T 1 ≦ according to the area ratio s T 1o or T 1o ≦ T 1 ≦ T 1p . By correcting the food temperature information T 1 output from the food temperature detecting means 5 to T 1o according to the area ratio s, even if the food exists only in a part of the temperature measuring area of the temperature detecting means, Its own temperature can be estimated. However, in practice, even in the temperature measurement area (the same area) due to the influence of the directional characteristics of the infrared sensor, the sensitivity may be different between the central part and the peripheral part.
【００２２】上記構成において補正手段８ｂが、重量検
出手段９ないしメニュー選択手段７からの出力に基づき
食品温度検出手段５の測温領域中食品が占有する面積比
ｓを推定し、この面積比ｓに応じて食品温度検出手段５
から出力される食品温度情報を補正することにより、食
品２が温度検出手段５の測温領域中一部にしか存在しな
くとも、食品２そのものの温度を正確に推定できる、つ
まり食品温度の測定誤差が小さくなるという効果があ
る。その上食品２を調理台３上のどこに置いても測定で
きるし、食品２の分量や形状にも対応できる。In the above configuration, the correcting means 8b estimates the area ratio s occupied by the food in the temperature measuring area of the food temperature detecting means 5 based on the output from the weight detecting means 9 or the menu selecting means 7, and this area ratio s Food temperature detecting means 5 according to
, The temperature of the food 2 itself can be accurately estimated even if the food 2 exists only in a part of the temperature measurement area of the temperature detecting means 5, that is, the measurement of the food temperature This has the effect of reducing the error. In addition, the measurement can be performed anywhere the food 2 is placed on the cooking table 3 and the amount and shape of the food 2 can be handled.
【００２３】[0023]
【発明の効果】以上説明したように本発明によれば、次
の効果がある。According to the present invention as described above, the following effects can be obtained.
【００２４】（１）調理メニューに応じて測温すべき食
品及び容器の放射率を推定することで食品温度の測定誤
差が小さくなる。(1) By estimating the emissivity of the food and the container to be measured according to the cooking menu, the measurement error of the food temperature is reduced.
【００２５】（２）食品温度検出手段の測温領域に対し
食品の形状が小さい場合、点在している場合、食品が調
理台の端の方に置かれた場合にも、食品の温度を正確に
検出できる。また食品の分量や形状にも対応できる。(2) Even if the food has a small shape with respect to the temperature measuring area of the food temperature detecting means, is scattered, or is placed near the end of the cooking table, the temperature of the food is kept low. Can be detected accurately. Also, it can respond to the quantity and shape of food.
【００２６】よって食品の種類や形状、個数、置きかた
などに左右されることなく食品そのものの表面温度をよ
り正確に測定でき、出来映えにバラツキのない自動調理
ができる。Thus, the surface temperature of the food itself can be measured more accurately without being affected by the type, shape, number, placement, and the like of the food, and automatic cooking without variation in the work quality can be performed.
【図１】本発明の実施例１における調理器具のブロック
図FIG. 1 is a block diagram of a cooking utensil according to a first embodiment of the present invention.
【図２】本発明の実施例２における調理器具のブロック
図FIG. 2 is a block diagram of a cooking utensil according to a second embodiment of the present invention.
【図３】同実施例においてメニュー、重量に対応した測
温対象物の形状を示した図FIG. 3 is a diagram showing a shape of a temperature measuring object corresponding to a menu and a weight in the embodiment.
【図４】従来の調理器具において調理物の大きさの違い
による加熱状態の差異を示す要部断面図FIG. 4 is a cross-sectional view of a main part showing a difference in a heating state due to a difference in size of a food in a conventional cooking appliance.
【図５】従来の調理器具において調理物の大小による調
理物の表面温度上昇を示す特性図FIG. 5 is a characteristic diagram showing a rise in surface temperature of a cooking product depending on the size of the cooking product in a conventional cooking appliance.
４ 調理手段 ５ 食品温度検出手段 ６ 制御手段 ７ メニュー選択手段 ８ａ 補正手段 ８ｂ 補正手段 ９ 重量検出手段 4 Cooking means 5 Food temperature detecting means 6 Control means 7 Menu selecting means 8a Correcting means 8b Correcting means 9 Weight detecting means
───────────────────────────────────────────────────── フロントページの続き (72)発明者 新田 昌弘 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (72)発明者 寺沢 秀樹 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (56)参考文献 特開 昭62−119327（ＪＰ，Ａ) 特開 昭62−129622（ＪＰ，Ａ) 特開 昭59−201387（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) F24C 7/02 330 H05B 6/68 320 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Masahiro Nitta 1006 Kadoma Kadoma, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. In-company (56) References JP-A-62-119327 (JP, A) JP-A-62-129622 (JP, A) JP-A-59-201387 (JP, A) (58) Fields investigated (Int. . 7, DB name) F24C 7/02 330 H05B 6/68 320
Claims (2)
と、前記食品の調理メニューを選択するメニュー選択手
段と、前記食品の重量を検出する重量検出手段と、非接
触で前記食品の温度を検出する赤外線センサから構成さ
れた食品温度検出手段と、前記重量検出手段および前記
メニュー選択手段からの出力に基づき前記食品温度検出
手段の測温領域中に前記食品が占有する面積比を推定
し、前記面積比に応じて前記食品温度検出手段から出力
される食品温度情報を補正する補正手段と、前記補正手
段からの出力に基づき前記調理手段を制御する制御手段
とを備えた調理器具。A cooking means for cooking food placed in a cooking chamber; a menu selection means for selecting a cooking menu of the food; a weight detection means for detecting a weight of the food; and food temperature detecting means consisting of an infrared sensor for detecting the temperature, the food temperature detected based on an output from said weight detecting means and the menu selection means
Estimate the area ratio occupied by the food in the temperature measurement area of the means
A cooking appliance comprising: a correction unit configured to correct food temperature information output from the food temperature detection unit according to the area ratio; and a control unit configured to control the cooking unit based on an output from the correction unit.
の出力に基づき推定した食品温度検出手段の測温領域中
の食品が占有する面積比をｓ、測温領域中の食品温度を
Ｔ10、測温領域中の食品以外の温度をＴ1Pとすると、次
の２式 Ｔ 1 ＝ａ＊Ｖ＋ｂ、 Ｖ＝ｓ＊（Ｔ10−ｂ）／ａ＋（１−ｓ）＊（Ｔ1P−ｂ）／ａ （但し、ａ，ｂは赤外線センサ雰囲気温度Ｔ0の関数）
より対象物温度Ｔ1を求める構成の食品温度情報補正手
段を備えた請求項１記載の調理器具。2. The area ratio occupied by food in the temperature measuring area of the food temperature detecting means estimated based on outputs from the weight detecting means and the menu selecting means is s, the food temperature in the temperature measuring area is T 10 , and Assuming that the temperature other than food in the temperature region is T 1P , the following two equations T 1 = a * V + b, V = s * (T 10 -b) / a + (1-s) * (T 1P -b) / a (where a and b are functions of the infrared sensor ambient temperature T 0 )
2. The cooking appliance according to claim 1 , further comprising a food temperature information correcting means configured to obtain the object temperature T1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34085992A JP3236972B2 (en) | 1992-12-22 | 1992-12-22 | kitchenware |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34085992A JP3236972B2 (en) | 1992-12-22 | 1992-12-22 | kitchenware |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06193882A JPH06193882A (en) | 1994-07-15 |
| JP3236972B2 true JP3236972B2 (en) | 2001-12-10 |
Family
ID=18340970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP34085992A Expired - Fee Related JP3236972B2 (en) | 1992-12-22 | 1992-12-22 | kitchenware |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3236972B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014152966A (en) * | 2013-02-06 | 2014-08-25 | Mitsubishi Electric Corp | Heating cooker |
| KR20190013309A (en) * | 2017-08-01 | 2019-02-11 | 김성현 | A cooking oven |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3182361B2 (en) * | 1997-01-27 | 2001-07-03 | 三洋電機株式会社 | microwave |
| JP4553908B2 (en) * | 2001-06-15 | 2010-09-29 | サージミヤワキ株式会社 | Milk storage tank temperature monitoring system |
| JP5668774B2 (en) * | 2013-03-29 | 2015-02-12 | 三菱電機株式会社 | Cooker |
| JP6554439B2 (en) * | 2016-04-18 | 2019-07-31 | 日立グローバルライフソリューションズ株式会社 | High frequency heating cooker |
-
1992
- 1992-12-22 JP JP34085992A patent/JP3236972B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014152966A (en) * | 2013-02-06 | 2014-08-25 | Mitsubishi Electric Corp | Heating cooker |
| KR20190013309A (en) * | 2017-08-01 | 2019-02-11 | 김성현 | A cooking oven |
| KR101979684B1 (en) | 2017-08-01 | 2019-05-17 | 김성현 | A cooking oven |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06193882A (en) | 1994-07-15 |
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