JPH03134410A - Heater-cooker - Google Patents
Heater-cookerInfo
- Publication number
- JPH03134410A JPH03134410A JP26946589A JP26946589A JPH03134410A JP H03134410 A JPH03134410 A JP H03134410A JP 26946589 A JP26946589 A JP 26946589A JP 26946589 A JP26946589 A JP 26946589A JP H03134410 A JPH03134410 A JP H03134410A
- Authority
- JP
- Japan
- Prior art keywords
- visible light
- heated
- reflected visible
- heating
- surface temperature
- 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.)
- Pending
Links
- 238000010438 heat treatment Methods 0.000 claims abstract description 100
- 238000010411 cooking Methods 0.000 claims abstract description 41
- 238000001514 detection method Methods 0.000 claims description 34
- 230000008859 change Effects 0.000 claims description 21
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 56
- 230000007423 decrease Effects 0.000 abstract description 16
- 241000251468 Actinopterygii Species 0.000 description 7
- 235000013330 chicken meat Nutrition 0.000 description 7
- 235000019688 fish Nutrition 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 241001149724 Cololabis adocetus Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000013307 optical fiber Substances 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Electric Ovens (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は被加熱物を焦げ目がつくまで加熱する加熱調理
装置に係り、特に加熱中の被加熱物の表面温度及びその
表面からの反射可視光の強度を検知して１食品の仕上が
りを検知する焦げ目検知機構を備えた加熱調理装置に関
するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cooking device that heats an object to be heated until it becomes brown. The present invention relates to a heating cooking device equipped with a browning detection mechanism that detects the finish of one food product by detecting the strength of the food.
従来の技術
従来、加熱室内に収納された被加熱物を加熱して自動的
に調理を行なうための調理仕上がりの判定手段を有する
加熱調理装置としては、加熱室内に収納された食品の加
熱に伴って上昇する加熱室内空気の温度を排気口におい
て計測してその排気温度から被加熱物である食品の温度
を間接的に検出し、その検出値があらかじめ設定された
値に到達したら加熱を制御する方法や、被加熱物の加熱
に伴う各種物理量の変化、例えば加熱室から排気される
空気の湿度やガスの濃度の変化を検知して加熱を制御す
る方法、さらには赤外線検出器を利用し、加熱に伴って
食品から放射される赤外線エネルギーを測定し、その測
定値に基づいて食品の表面温度を検出して加熱を制御す
る方法などがある。2. Description of the Related Art Conventionally, as a heating cooking apparatus having a cooking completion determination means for heating an object to be heated stored in a heating chamber and automatically cooking the food, there is a heating device that automatically cooks the food stored in the heating chamber. The temperature of the air in the heating room that rises is measured at the exhaust port, and the temperature of the food to be heated is indirectly detected from the exhaust temperature. When the detected value reaches a preset value, heating is controlled. methods, methods of controlling heating by detecting changes in various physical quantities associated with heating of the heated object, such as changes in the humidity of the air exhausted from the heating chamber and changes in the concentration of gas, and furthermore, using infrared detectors, There is a method of controlling heating by measuring infrared energy emitted from food as it is heated, and detecting the surface temperature of the food based on the measured value.
しかし、かかる従来法によった加熱調理装置においては
、食品の「解凍」、「あたため」などの仕上がり状態は
検知できるものの、加熱によって生ずる焦げ目の検知と
その最適状態における加熱の制御はできないという問題
があった。However, although heating cooking devices using such conventional methods can detect finished states such as ``thawing'' and ``warming'' of food, they cannot detect browning caused by heating and cannot control heating in the optimal state. was there.
このような従来技術における欠点を除去するものとして
、被加熱物の焦げ目を検知し、加熱を自動制御する加熱
調理装置が提案されている。In order to eliminate such drawbacks in the conventional technology, a heating cooking device has been proposed that detects the browning of the object to be heated and automatically controls the heating.
その−例は、加熱室内の被加熱物である食品に対し加熱
室の外部に設けられた光源から可視光による照明を行い
、食品表面からの反射可視光の強度の変化を測定し、そ
の測定値があらかじめ設定した値に達したらこげ口づけ
完了と判定して加熱を制御するものがある。この方法は
、食品の形状や数量に影響されることなく、また加熱時
間を設定する必要がないから１便利な方法である。（例
えば特開昭５５−９５０３７号公報、特開昭６３−２５
４３２４号公報）
他の例として、加熱室内の被加熱物である食品に対し外
部に設けられた光源から可視光による照明を行ない、食
品からの反射可視光強度検知用の可視光用検知器と食品
からの赤外線強度検知用の赤外線用光検知器を備え、解
凍、加熱調理時は赤外線用光検知器で検知し、こげ日付
調理時には可視光用検知器により検知した値が予め定め
た条件に到達した時にこげ目と判定して加熱を制御する
ものがある。（例えば特開昭６３−２１０５３３号公報
）発明が解決しようとする課題
しかし、かかる゛従来技術は、被加熱物の表面から反射
してくる反射可視光強度を加熱の開始時から連続的に計
測し、計測値が焦げ具合に応じてあらかじめ設定された
所定値に達したときに、被加熱物の加熱を停止し、ある
いは加熱の程度や加熱の形態を変化させるものであるか
ら、加熱過程における表面状態の変化などの影響を受け
、所定値における焦げ目の仕上がり精度がやや低下する
という問題があった。また好ましい焦げ色を得るために
あらかじめ設定する所定値を食品毎に設定する為、焦げ
目の設定機構やその表示などの方法が複雑になる難点が
あった。An example of this is to illuminate food, which is an object to be heated in a heating chamber, with visible light from a light source installed outside the heating chamber, and measure changes in the intensity of visible light reflected from the surface of the food. There are devices that control heating by determining that the burnt kiss is complete when the value reaches a preset value. This method is convenient because it is not affected by the shape or quantity of the food, and there is no need to set a heating time. (For example, JP-A-55-95037, JP-A-63-25)
Publication No. 4324) As another example, a food to be heated in a heating chamber is illuminated with visible light from a light source provided outside, and a visible light detector for detecting the intensity of visible light reflected from the food is used. Equipped with an infrared light detector to detect the intensity of infrared rays from food, the infrared light detector detects when defrosting and cooking, and the value detected by the visible light detector when cooking burnt dates meets predetermined conditions. There are some that determine that it is a dark spot when it reaches that point and control the heating. (For example, Japanese Unexamined Patent Publication No. 63-210533) Problems to be Solved by the Invention However, such conventional technology continuously measures the intensity of reflected visible light reflected from the surface of the object to be heated from the start of heating. However, when the measured value reaches a preset value depending on the degree of scorching, the heating of the object to be heated is stopped or the degree and form of heating are changed. There has been a problem in that the finishing accuracy of browned marks at a predetermined value is slightly lowered due to changes in surface conditions and the like. In addition, since a predetermined value is set in advance for each food item in order to obtain a desired brown color, there is a problem in that the mechanism for setting the brown color and the method for displaying the brown color are complicated.
本発明の目的は、上記の課題を解決し、検知精度が高く
、しかも広範囲の自動制御ができる加熱調理装置を得る
ことにある。An object of the present invention is to solve the above-mentioned problems and provide a heating cooking device that has high detection accuracy and can be automatically controlled over a wide range.
課題を解決するための手段
本発明は上記の課題を解決するためになされたものであ
り、被加熱物を収納する加熱室と、被加熱物を加熱する
ための高周波発振器からなる第一の熱エネルギー発生手
段と、被加熱物を焦げ目がつくまで加熱するガスまたは
電気ヒータからなる第二の熱エネルギー発生手段と、加
熱室内温度を検出、制御する被加熱物に可視光を照射す
る光源を備えた加熱調理装置において、加熱調理時に被
加熱物の表面温度を非接触で検出する表面温度検出手段
と、加熱室壁面に設けた光エネルギーを受光するための
受光用開口部と、受光用開口部近傍に設けた被加熱物か
らの反射可視光強度を検知する反射可視光強度検知手段
と表面温度検知手段および反射可視光強度検知手段での
検知信号を記憶しかつ演算するとともに、前記頁検知信
号の変化を利用することによって被加熱物の焦げ目によ
る調理仕上がりを判定する仕上がり判定手段と、第一お
よび第二の熱エネルギー発生手段の動作の制御手段を備
え、反射可視光強度検知手段は、表面温度検知信号に基
づいて反射可視光強度の検知を開始するとともに第二の
熱エネルギー発生手段による加熱によって変化する反射
可視光強度の変化を監視して反射可視光強度の最大値を
記憶し、その最大値からあらかじめ定めた所定割合まで
反射可視光強度が低下したら焦げ目つけ調理の仕上がり
判定を行い、加熱源を制御するものである。Means for Solving the Problems The present invention has been made in order to solve the above problems, and includes a heating chamber for storing an object to be heated, and a high-frequency oscillator for heating the object to be heated. It comprises an energy generation means, a second thermal energy generation means consisting of a gas or electric heater that heats the object to be heated until browned, and a light source that irradiates the object to be heated with visible light to detect and control the temperature in the heating chamber. In the heating cooking device, a surface temperature detection means for non-contact detecting the surface temperature of the object to be heated during cooking, a light receiving opening provided on a heating chamber wall surface for receiving light energy, and a light receiving opening The detection signals from the reflected visible light intensity detection means, the surface temperature detection means, and the reflected visible light intensity detection means for detecting the intensity of reflected visible light from an object to be heated that are provided nearby are stored and calculated, and the page detection signal is The reflected visible light intensity detecting means includes a finish determining means for determining the cooking finish due to browning of the heated object by utilizing changes in the temperature of the heated object, and a means for controlling the operation of the first and second thermal energy generating means. Start detecting the reflected visible light intensity based on the temperature detection signal, monitor changes in the reflected visible light intensity that changes due to heating by the second thermal energy generating means, and store the maximum value of the reflected visible light intensity; When the reflected visible light intensity decreases from the maximum value to a predetermined percentage, the completion of browning cooking is determined and the heating source is controlled.
作用
本発明においては、被加熱物を加熱し、焦げ目の発生進
行の状況を反射可視光強度検出手段によって検出し、焦
げ目つけ調理の仕上がりを判定する場合、被加熱物であ
る食品の表面温度を温度検出手段によって検出するとと
もに、表面温度に対応した反射可視光強度を検出し１表
面温度上昇に対応して反射可視光強度が変化する点に着
目して焦げ目つけ調理仕上がりの判定と加熱制御を行う
ものである。すなわち、被加熱物を加熱するとき。In the present invention, when an object to be heated is heated and the progress of browning is detected by a reflected visible light intensity detection means to judge the finish of browning cooking, the surface temperature of the food to be heated is detected. In addition to detecting the temperature with a temperature detection means, the intensity of reflected visible light corresponding to the surface temperature is also detected, and by focusing on the fact that the intensity of reflected visible light changes in response to a rise in surface temperature, the browning finish and heating control can be performed. It is something to do. That is, when heating an object to be heated.
その表面温度を非接触温度センサ、例えば焦電形赤外線
検出器などによって計測し、一方１表面温度に対応して
変化する被加熱物からの反射可視光強度を計測し、加熱
中における反射可視光強度の最大値を記憶し、反射可視
光強度が最大値からあらかじめ設定した所定の割合まで
低下したら、焦げ目つけ調理の仕上がり判定を行う。ま
た被加熱物の表面温度上昇に対する反射可視光強度の低
下する割合の大小から食品の判別を行い、食品に個別に
定めである所定値、すなわち焦げ目数定値によって加熱
を制御することにより、自動的な焦げ目つけ加熱調理を
行なう。The surface temperature is measured by a non-contact temperature sensor, such as a pyroelectric infrared detector, and the intensity of reflected visible light from the heated object, which changes in response to the surface temperature, is measured, and the reflected visible light during heating is measured. The maximum value of the intensity is memorized, and when the reflected visible light intensity decreases from the maximum value to a predetermined ratio set in advance, the completion of browning cooking is determined. In addition, the food is determined based on the rate at which the reflected visible light intensity decreases with respect to the rise in surface temperature of the heated object, and heating is automatically controlled based on a predetermined value determined individually for each food, that is, a constant browning number. Cook until browned and heated.
実施例 以下本発明の一実施例を図によって説明する。Example An embodiment of the present invention will be described below with reference to the drawings.
第１図は本発明による加熱調理装置の構成図である。図
において、１は金属で構成された加熱室、２は調理用食
品等からなる被加熱物で、ターンテーブル３上に載置さ
れ、載置台４、回転軸５を介してターンテーブル回転用
モータ６の回転によって被加熱物２を均一に加熱する構
造となっている。FIG. 1 is a configuration diagram of a heating cooking apparatus according to the present invention. In the figure, 1 is a heating chamber made of metal, 2 is an object to be heated such as food for cooking, which is placed on a turntable 3, and is connected to a motor for rotating the turntable via a placing table 4 and a rotating shaft 5. It has a structure in which the object to be heated 2 is uniformly heated by the rotation of 6.
７ａ、 ７ｂは加熱室内の空気の温度を上げて被加熱物
２の表面に焦げ目をつけるための第二の熱エネルギー発
生手段としての電気ヒータである。８は第一の熱エネル
ギー発生手段として被加熱物２を連続または断続して高
周波加熱するための高周波発振器であり１発振された高
周波電波は導波管９を介して励振口ｌＯより加熱室１内
に励振され、被加熱物２を加熱する。加熱室１の偏壁面
１１には被加熱物２に可視光を照射する光源１２が配置
され、透光孔１３を通して可視光が照射される。１４は
光源１２が設けられたのと同一の加熱室壁面に設けられ
。Reference numerals 7a and 7b designate electric heaters as second thermal energy generating means for raising the temperature of the air in the heating chamber and browning the surface of the object to be heated 2. 8 is a high frequency oscillator for continuously or intermittently high frequency heating the object 2 to be heated as a first thermal energy generating means, and the oscillated high frequency radio waves are sent to the heating chamber 1 from the excitation port 10 through the waveguide 9. The object to be heated 2 is heated. A light source 12 for irradiating visible light onto the object to be heated 2 is arranged on the polarized wall surface 11 of the heating chamber 1 , and the visible light is irradiated through the transparent hole 13 . 14 is provided on the same wall surface of the heating chamber where the light source 12 is provided.
被加熱物２からの反射可視光を受光するための受光用開
口部である。被加熱物２からの反射可視光は、受光用開
口部１４を通って、検知手段としての光伝導ロッド１５
で受光され、光ファイバ２２によって反射可視光強度検
出手段である受光素子２３に伝達される。一方、加熱室
１の上方には赤外線温度センサ１６及びチョッパ１７．
チョッパ回転用モータ１８で構成された被加熱物の表面
温度検出手段１９が配設されている。そして、赤外線温
度センサ１６は、その検出面が下向きに取付けられてお
り、加熱室１の天井面２０に形成された小孔２１を介し
てターンテーブル３上に載置された被加熱物２から放射
される赤外線エネルギーを検出する構成となっている。This is a light receiving opening for receiving reflected visible light from the object to be heated 2 . The reflected visible light from the heated object 2 passes through the light receiving opening 14 and passes through the photoconductive rod 15 as a detection means.
The light is received by the optical fiber 22 and transmitted to the light receiving element 23 which is a reflected visible light intensity detection means. On the other hand, above the heating chamber 1, an infrared temperature sensor 16 and a chopper 17.
A means 19 for detecting the surface temperature of the object to be heated, which is constituted by a chopper rotation motor 18, is provided. The infrared temperature sensor 16 is mounted with its detection surface facing downward, and is connected to the heated object 2 placed on the turntable 3 through a small hole 21 formed in the ceiling surface 20 of the heating chamber 1. It is configured to detect emitted infrared energy.
被加熱物２からの反射可視光は、受光用開口部１４、光
伝導ロッド１５で受光した後、光ファイバ２２を介して
低温部に設置した受光素子２３に伝達される。受光素子
の出力は増幅器２４で増幅され、Ａ／Ｄ変換器２５によ
りディジタル信号に変換されてマイクロコンピュータか
らなる仕上がり判定手段（以下マイコンと称する）２６
に伝送される。一方、被加熱物２から発生する赤外線は
チョッパ１７によってチョッピングされ、赤外線温度セ
ンサ１６に入力される。そして赤外線温度センサ１６は
チョッパ１７の温度と被加熱物２の温度との差に応じた
電圧を出力する。すなわち、チョッパ１７の近傍には、
チョッパ温度検出手段（図示せず）が設けられており、
このチョッパ温度検出手段の出力に基づいて赤外線温度
センサ１６の出力する差電圧を補正したアナログ信号を
温度検出回路２７へ送る。温度検出回路２７の温度検出
信号はＡ／Ｄ変換器２８によりディジタル信号に変換さ
れてマイコン２６に送られる。The reflected visible light from the object to be heated 2 is received by the light-receiving opening 14 and the photoconductive rod 15, and then transmitted to the light-receiving element 23 installed in the low-temperature part via the optical fiber 22. The output of the light receiving element is amplified by an amplifier 24, converted to a digital signal by an A/D converter 25, and sent to a finish judging means (hereinafter referred to as a microcomputer) 26 consisting of a microcomputer.
transmitted to. On the other hand, the infrared rays generated from the object to be heated 2 are chopped by the chopper 17 and input to the infrared temperature sensor 16. The infrared temperature sensor 16 outputs a voltage corresponding to the difference between the temperature of the chopper 17 and the temperature of the object 2 to be heated. That is, near the chopper 17,
A chopper temperature detection means (not shown) is provided,
Based on the output of the chopper temperature detection means, an analog signal is sent to the temperature detection circuit 27 by correcting the differential voltage output from the infrared temperature sensor 16. The temperature detection signal from the temperature detection circuit 27 is converted into a digital signal by the A/D converter 28 and sent to the microcomputer 26.
２９は電気エネルギー供給手段としての電源、３０は使
用者が調理時に調理品を選択するための調理品選択スイ
ッチであり、３１は時間計測を行なうタイマ部であり、
例えばタイマ信号をマイコン２６に送る。３２はマイコ
ン２６の指令により前記ターンテーブル回転用モータ６
、電気ヒータ７ａ、７ｂ、高周波発振器８．光源１２、
チョッパ回転用モータ１８等を制御するための制御手段
である。加熱室内温度検出、制御はサーミスタ等の温度
検出素子と制御回路によって行われるが第１図では省略
している。29 is a power source as an electric energy supply means, 30 is a cooking item selection switch for the user to select a cooking item during cooking, 31 is a timer unit for measuring time,
For example, a timer signal is sent to the microcomputer 26. Reference numeral 32 indicates the turntable rotation motor 6 according to a command from the microcomputer 26.
, electric heaters 7a, 7b, high frequency oscillator 8. light source 12,
This is a control means for controlling the chopper rotation motor 18 and the like. The temperature inside the heating chamber is detected and controlled by a temperature detection element such as a thermistor and a control circuit, but these are omitted in FIG.
つぎに上記構成において、被加熱物２を第二の熱エネル
ギー発生手段である電気ヒータ７ａ、７ｂにより加熱し
た場合において、被加熱物２の表面温度と反射可視光強
度の関係について述べる。Next, in the above configuration, the relationship between the surface temperature of the heated object 2 and the intensity of reflected visible light will be described when the heated object 2 is heated by the electric heaters 7a and 7b, which are the second thermal energy generating means.
第２図は１本発明における加熱制御条件を説明する為の
特性図で、被加熱物である食品を電気ヒータにより加熱
したときの９食品表面温度と反射可視光強度の関係の代
表例を示したものである。Figure 2 is a characteristic diagram for explaining the heating control conditions in the present invention, and shows a typical example of the relationship between food surface temperature and reflected visible light intensity when food, which is an object to be heated, is heated by an electric heater. It is something that
図において３３ａはあじやさんまなどの魚類の、３３ｂ
は鶏もも肉やローストチキンなどの肉類のグリル加熱調
理、すなわち高温で連続的に電気ヒータで加熱調理した
場合における食品表面温度と反射可視光強度の関係を示
す特性曲線である。あじやさんまなどの魚類の焦げ目つ
け調理にあっては。In the figure, 33a indicates fish such as horse mackerel and saury, and 33b
is a characteristic curve showing the relationship between food surface temperature and reflected visible light intensity when meat such as chicken thighs or roast chicken is grilled, that is, when it is continuously cooked at high temperature with an electric heater. Great for browning fish such as horse mackerel and saury.
特性曲線３３ａに示すように、加熱される食品の表面に
光源より可視光を照射したとき１食品表面より反射する
反射可視光強度は１食品の加熱前の初期状態においてＬ
Ａであり、この時の食品表面温度はＴＡである。As shown in the characteristic curve 33a, when the surface of the food to be heated is irradiated with visible light from a light source, the intensity of reflected visible light reflected from the surface of the food is L in the initial state before heating the food.
A, and the food surface temperature at this time is TA.
加熱が開始されると、食品表面温度はＴＡから次第に上
昇し、一方食品表面においても、食品自体の膨張や、内
部からの油の滲出により表面状態が変化し、その結果反
射可視光強度は増加し、焦げの発生する前において最大
値ＬＭに達する。この時の表面温度がＴＭである。When heating starts, the food surface temperature gradually rises from TA, and the surface condition of the food surface also changes due to expansion of the food itself and seepage of oil from inside, and as a result, the intensity of reflected visible light increases. However, the maximum value LM is reached before charring occurs. The surface temperature at this time is TM.
さらに加熱により食品表面温度が上昇すると、食品表面
に焦げが発生し、反射率が低下するから反射可視光強度
はゆっくり低下してゆく。この反射可視光強度の低下速
度（温度上昇に対する反射可視光強度の低下割合）は、
魚類の場合、３３ｂに示す鶏肉類の場合に比較して遅く
、また最大値ＬＭに対する低下割合も小さく、特性曲線
に明確な差異がみられる。Further, when the surface temperature of the food increases due to heating, scorching occurs on the food surface and the reflectance decreases, so the intensity of reflected visible light slowly decreases. The rate of decrease in the intensity of reflected visible light (rate of decrease in intensity of reflected visible light relative to temperature rise) is
In the case of fish, it is slower than in the case of chicken shown in 33b, and the rate of decrease with respect to the maximum value LM is also small, and a clear difference can be seen in the characteristic curves.
さらに加熱が進行すると、反射可視光強度が低下しＬＥ
に達するが、このＬＥは食品が好ましい焦げ色に到達し
たときの反射可視光強度に対応する。またこのときの表
面温度はＴＥである。そこで反射可視光強度の最大値Ｌ
ｕをマイコンのメモリに記憶させておき、また反射可視
光強度が最大値ＬＭから、次第に低下して好ましい焦げ
色を呈する反射可視光強度であるＬＥに達したら加熱を
制御するような判定レベルＬＥ／Ｌｙ （ＬＥ／Ｌｙを
焦げ固設定値Ｐｔ、と略称する。ＬＥ／ＬＭ≦ＰＬ）を
仕上がり判定レベルとして設定し、反射可視光強度レベ
ルがＬＥに到達したら焦げ目つけ調理の仕上がり判定を
行う。またその結果に基づいて加熱源を制御する。した
がって表面温度に対する反射可視光の変化割合が特性曲
線３３ａとほぼ一致すわば、被加熱物が魚類であると判
断し、魚類に対してあらかじめ設定された反射可視光強
度の最大値に対する所定割合、すなわち焦げ固設定値Ｐ
Ｌに反射可視光強度が低下した時点で加熱を制御する。As the heating progresses further, the reflected visible light intensity decreases and the LE
The LE corresponds to the reflected visible light intensity when the food reaches the desired brown color. Further, the surface temperature at this time is TE. Therefore, the maximum value L of reflected visible light intensity
u is stored in the memory of the microcomputer, and the determination level LE is such that heating is controlled when the reflected visible light intensity gradually decreases from the maximum value LM and reaches LE, which is the reflected visible light intensity that gives a desirable burnt color. /Ly (LE/Ly is abbreviated as browning set value Pt. LE/LM≦PL) is set as a finish judgment level, and when the reflected visible light intensity level reaches LE, the finish of browning cooking is judged. The heating source is also controlled based on the results. Therefore, if the rate of change of the reflected visible light with respect to the surface temperature almost matches the characteristic curve 33a, it is determined that the object to be heated is a fish, and a predetermined ratio of the maximum value of the reflected visible light intensity set in advance for the fish is determined. In other words, the burnt hardness setting value P
Heating is controlled when the reflected visible light intensity decreases to L.
一方、特性曲線３３ｂは、同じグリル加熱における鶏肉
類の加熱調理における食品表面温度と反射可視光強度の
相関を示す特性曲線である。鶏もも肉やローストチキン
などの焦げ目つけ調理にあっては、特性面１１Ａ３３ｂ
に従って変化する。すなわち、まず食品表面温度Ｔ＾か
ら反射可視光強度を計測するものとする０反射可視光強
度の初期値はＬａである０反射可視光強度は食品表面の
温度上昇に伴って変化し、最大値ＬＭ（表面温度ＴＭ’
）を経てゆっくり低下し、表面温度Ｔｐにおいて反射
可視光強度がＬｐとなった点で焦げ目つけ調理の仕上が
りを判定（焦げ固設定値ＰＬ≧Ｌｐ／Ｌ＋ａ）Ｌ、判定
結果により加熱源を制御する。肉類の場合にあっては、
魚類より低い表面温度で焦げ目が得られ、また反射可視
光強度の変化速度が大きいから表面温度に対する反射可
視光強度の変化割合が大きい特性曲線３３ｂとほぼ一致
すれば、被加熱物が鶏肉類であると判断し、肉類に対し
てあらかじめ設定された焦げ固設定値に反射可視光強度
が低下した時点で加熱を制御する。On the other hand, the characteristic curve 33b is a characteristic curve showing the correlation between the food surface temperature and the intensity of reflected visible light when chicken meat is cooked using the same grill heating. When browning chicken thighs, roast chicken, etc., please use characteristic side 11A33b.
changes according to That is, first, the reflected visible light intensity is measured from the food surface temperature T^.The initial value of the 0 reflected visible light intensity is La.The 0 reflected visible light intensity changes as the temperature of the food surface increases, and reaches the maximum value. LM (Surface temperature TM'
), and the finish of the browning cooking is determined at the point where the reflected visible light intensity becomes Lp at the surface temperature Tp (hardness of browning set value PL≧Lp/L+a)L, and the heating source is controlled based on the determination result. . In the case of meat,
If browning can be achieved at a lower surface temperature than fish, and the rate of change in the intensity of reflected visible light with respect to the surface temperature is large because the rate of change in the intensity of reflected visible light is large, it almost matches the characteristic curve 33b, then the object to be heated is chicken meat. The heating is controlled when the intensity of the reflected visible light decreases to a preset browning value for the meat.
第３図は、本発明における加熱制御条件を説明する為の
第２の特性図である。図は電気ヒータにより加熱室内を
加熱し、室内をほぼ一定温度に保持するようヒータを０
Ｎ−ＯＦＦ制御する前述オーブン加熱モードで、熱容量
の大きいスポンジケーキを加熱した場合の食品表面温度
と反射可視光強度の変化を示す特性図で３４は食品表面
温度と反射可視光強度の変化を示す特性曲線である。こ
の特性曲線３４に示すようにスポンジケーキの場合にお
いては、加熱により食品表面温度が上昇した後、オーブ
ン加熱モードで加えられる熱量と食品の熱容量が平衡し
１表面温度は上昇しないで焦げが進行し、反射可視光強
度だけが急激に低下する。したがってこの特性曲線３４
の場合においては１食品表面温度変化（ＴｃからＴｃ’
まで）に対する反射可視光強度変化（ＬｃからＬｃ’
まで）が大であることを判断し、電気ヒータによる加
熱を反射可視光強度の最大値から所定割合ＬＥまで低下
する前にＬｃ’において室内温度を下げるように制御す
るなどの方法で制限しあるいは加熱源を０Ｎ−ＯＦＦ
して、残された雰囲気温度あるいはより低目の温度で焦
げを進行させ、所定の反射可視光レベルに到達したら加
熱を制御する。FIG. 3 is a second characteristic diagram for explaining heating control conditions in the present invention. The figure shows an electric heater that heats the inside of the heating chamber, and the heater is turned off to maintain a constant temperature inside the room.
In the characteristic diagram showing changes in food surface temperature and reflected visible light intensity when a sponge cake with a large heat capacity is heated in the aforementioned oven heating mode with N-OFF control, 34 shows changes in food surface temperature and reflected visible light intensity. It is a characteristic curve. As shown in characteristic curve 34, in the case of a sponge cake, after the surface temperature of the food increases due to heating, the amount of heat applied in the oven heating mode and the heat capacity of the food balance, and the surface temperature does not increase and scorching progresses. , only the reflected visible light intensity decreases rapidly. Therefore, this characteristic curve 34
In the case of 1 food surface temperature change (from Tc to Tc'
Changes in reflected visible light intensity (from Lc to Lc'
) is large, and the heating by the electric heater is limited by a method such as controlling the indoor temperature to be lowered at Lc' before the reflected visible light intensity decreases from the maximum value to a predetermined percentage LE, or Turn off the heating source 0N-OFF
Then, scorching progresses at the remaining ambient temperature or a lower temperature, and heating is controlled when a predetermined level of reflected visible light is reached.
なお第１図に示した実施例においては、食品を高周波電
波により加熱する第一の加熱手段が、第二の加熱手段で
ある電気ヒータのほかに設けられており、この高周波加
熱手段を利用すれば、冷凍食品を解凍し、あたため、あ
るいは解凍終了後、上記焦げ目制御手段により焦げ目を
自動設定し、加熱制御できる。In the embodiment shown in FIG. 1, the first heating means for heating food using high-frequency radio waves is provided in addition to the electric heater, which is the second heating means. For example, after a frozen food is thawed and warmed, or after thawing is finished, the browning point can be automatically set by the browning point control means and the heating can be controlled.
一方、前述した食品においても、何らかの要因により当
初設定された焦げ固設定値に到達が遅れたりする場合や
１表面温度と反射可視光強度の変化パターンがずれるよ
うな場合も考えられる。この場合には、前記のように反
射可視光強度の最大値を記憶し、その時点以降の所定の
温度変化に対する反射可視光強度の変化割合に応じて、
仕上がり検知レベルを修正し、修正したレベルで仕上が
りを判定することにより焦げの不足や過多を防ぐことが
できる。On the other hand, even in the above-mentioned food, there may be a case where the initially set burnt hardness setting value is delayed due to some factor, or a case where the change pattern of the surface temperature and reflected visible light intensity deviates. In this case, the maximum value of the reflected visible light intensity is memorized as described above, and according to the rate of change in the reflected visible light intensity with respect to a predetermined temperature change after that point,
By correcting the finish detection level and determining the finish based on the corrected level, it is possible to prevent insufficient or excessive burntness.
以上述べたように焦げによる仕上がり判定を行うための
被加熱物表面温度と反射可視光強度の変化のパターンは
被加熱物によって異なるが、いずれにしても被加熱物の
加熱段階における表面温度に対応した反射可視光強度の
変化に着目してその最大値を算出し、最大値に対してあ
らかじめ調理品毎に設定した所定の焦げ目数定値Ｐｔ、
まで反射可視光強度が低下したら焦げ目つけ調理の完了
とするので、焦げ目をつける食品毎に焦げ目数定値を設
定しなくてもよく、また焦げ目の変化特性により食品を
判別し、判別した食品に対応してＰｔ。As mentioned above, the pattern of changes in the surface temperature of the heated object and reflected visible light intensity for determining the finish due to scorching differs depending on the heated object, but in any case, it corresponds to the surface temperature of the heated object during the heating stage. The maximum value is calculated by focusing on the change in reflected visible light intensity, and a predetermined browning number constant value Pt, which is set in advance for each cooked product, is calculated for the maximum value.
Since browning is completed when the reflected visible light intensity decreases to , there is no need to set a constant browning number for each food to be browned.Furthermore, food can be identified based on the change characteristics of browning, and the food can be handled according to the identified food. And Pt.
値を、設定することにより焦げ具合を自動的に設定し、
かつ加熱調理することができる。By setting the value, the degree of burntness is automatically set,
And it can be cooked.
つぎに本実施例の加熱調理装置におけるマイコン制御ソ
フトのフローチャートの一例を第４図に、加熱調理装置
の食品表面温度と制御スケジュールの関係の一例を第５
図に示す。両図には、第１図に示す装置により調理をス
タートさせてから、焦げ目っけを行うまでの間に、例え
ば魚類のように解凍をする必要のある冷凍食品の加熱ス
ケジュール及びその温度検知スケジュール等も含んでい
る。Next, FIG. 4 shows an example of the flowchart of the microcomputer control software in the heating cooking device of this embodiment, and FIG. 5 shows an example of the relationship between the food surface temperature and the control schedule of the heating cooking device.
As shown in the figure. Both figures show the heating schedule and temperature detection schedule for frozen foods that need to be thawed, such as fish, between the time they start cooking using the device shown in Figure 1 and the time they are browned. etc. are also included.
図においてＴｏは籾温、ＴＢは解凍温度検知レベルであ
る。第４図において焦げ目の判定はＬＥ／ＬＭ（ＬＥ／
ＬＭ≦ＰＬ）であり、あらかじめＰＬ値を設定した後、
表面温度がＴＡより高温の領域における被加熱物の反射
可視光強度を測定してマイコンに記憶し、以後測定値を
ＴＡと比較して最大値ＬＭを求め、反射可視光強度の変
化割合が所定のＰｔ。In the figure, To is the rice grain temperature and TB is the thawing temperature detection level. In Figure 4, the browning level is determined by LE/LM (LE/LM).
LM≦PL), and after setting the PL value in advance,
The reflected visible light intensity of the object to be heated in an area where the surface temperature is higher than TA is measured and stored in the microcomputer, and thereafter the measured value is compared with TA to obtain the maximum value LM, and the rate of change in the reflected visible light intensity is determined by a predetermined value. Pt.
値であれば電気ヒータの電力を制御して加熱を制御する
。If it is a value, the power of the electric heater is controlled to control heating.
なお焦げ目の計測をスタートさせるタイミングとしては
、被加熱物の表面からの水分放出が散漫になって乾燥し
始めるＴ＾＝１００〜１１０℃が好ましい。Note that the timing to start measuring the browned area is preferably T = 100 to 110°C, when moisture release from the surface of the heated object becomes diffused and the object begins to dry.
発明の効果
以上述べたように本発明によれば、加熱室内に置かれた
被加熱物である食品の表面温度を検出する表面温度検出
手段と、被加熱物からの反射可視光強度の変化を計測し
て食品の焦げ目を判定する焦げ目判定手段を設け、食品
表面温度の情報に基づいて反射可視光強度を計測し、焦
げ目の判定を行なうようにしたので１食品別のメニュー
キーを設けぬ簡単な構成で、かつ面倒な加熱条件の設定
をしなくても、焦げ目の発生する前の食品形状の変化や
水蒸気の影響を受けることなく、焦げ目検知精度、検知
性能が向上し、焦げ目つけ調理の自動化が可能となり、
自動調理レパートリ−を拡大でき、使い勝手のよい加熱
調理装置を提供できる利点を有している。Effects of the Invention As described above, according to the present invention, there is provided a surface temperature detection means for detecting the surface temperature of food, which is an object to be heated, placed in a heating chamber, and a means for detecting a change in the intensity of visible light reflected from the object to be heated. We have provided a means for determining the degree of browning of food by measuring the intensity of reflected visible light based on the information on the surface temperature of the food. With this configuration, and without having to set complicated heating conditions, the accuracy and performance of detecting browned food improves without being affected by changes in the shape of food or water vapor before browning occurs, making it possible to improve browning in cooking. automation becomes possible,
It has the advantage of expanding the automatic cooking repertoire and providing an easy-to-use heating cooking device.
第１図は本発明の一実施例を示す焦げ目検知機能を備え
た加熱調理装置の構成図、第２図および第３図は本発明
を説明するための特性図、第４図は制御動作を説明する
ためのフローチャート、第５図は食品表面温度と制御の
スケジュールを示すタイムチャートである。
１・・・加熱室、 ２・・・被加熱物、７ａ・・
・電気ヒータ、 ８・・・高周波発振器、１２・・・
光源、 １４・・・受光用開口部。
１９・・・表面温度検出手段、
２３・・・反射可視光強度検出手段（受光素子）、２６
・・・仕上がり判定手段（マイコン）、３２・・・制御
手段。Fig. 1 is a configuration diagram of a heating cooking device equipped with a browning detection function showing an embodiment of the present invention, Figs. 2 and 3 are characteristic diagrams for explaining the present invention, and Fig. 4 shows a control operation. A flowchart for explanation, FIG. 5 is a time chart showing the food surface temperature and control schedule. 1... Heating chamber, 2... Heated object, 7a...
・Electric heater, 8...High frequency oscillator, 12...
Light source, 14...Aperture for light reception. 19...Surface temperature detection means, 23...Reflected visible light intensity detection means (light receiving element), 26
. . . Finishing judgment means (microcomputer), 32 . . . Control means.
Claims (1)
熱室（１）内の被加熱物（２）を高周波加熱するための
第一の熱エネルギー発生手段（８）と、被加熱物（２）
を焦げ目がつくまで加熱するガスヒータまたは電気ヒー
タからなる第二の熱エネルギー発生手段（７）と、加熱
室内温度を検出して制御する制御手段（３２）と、加熱
調理時に被加熱物（２）の表面温度を検出する表面温度
検出手段（１９）と、被加熱物（２）に可視光を照射す
る光源（１２）と、被加熱物（２）の表面からの反射可
視光を受光するための受光用開口部（１４）と、この受
光用開口部（１４）を通過した反射可視光の強度を検出
する反射可視光強度検出手段（２３）を備えるとともに
、表面温度検出手段（１９）による検出信号と反射可視
光強度検出手段（２３）による検出信号の被加熱物（２
）の加熱の進行に伴う変化を検出して食品の表面温度上
昇に対する反射可視光強度の変化度合から加熱する食品
を識別してそれぞれの食品に対応してあらかじめ設定し
た仕上がり判定レベルにより制御手段（３２）を駆動し
て第二の熱エネルギー発生手段（７）を制御する仕上が
り判定手段（２６）を備えたことを特徴とする加熱調理
装置。 ２、仕上がり判定手段（２６）は表面温度の変化に対す
る反射可視光強度変化を検出し、反射可視光強度の最大
値を記憶し、反射可視光強度がその最大値に対してあら
かじめ設定した所定の割合に達したときに被加熱物（２
）の仕上がり程度を判定し、この判定に基づき制御手段
（３２）を駆動して第二の熱エネルギー発生手段（７）
の動作を制御するものであることを特徴とする請求項１
記載の加熱調理装置。 ３、被加熱物（２）を収納する加熱室（１）と、この加
熱室（１）内の被加熱物（２）を高周波加熱するための
第一の熱エネルギー発生手段（８）と、被加熱物（２）
を焦げ目がつくまで加熱するガスヒータまたは電気ヒー
タからなる第二の熱エネルギー発生手段（７）と、加熱
室内温度を検出して制御する制御手段（３２）と、加熱
調理時に被加熱物（２）の表面温度を検出する表面温度
検出手段（１９）と、被加熱物（２）に可視光を照射す
る光源と、被加熱物（２）の表面からの反射光を受光す
るための受光用開口部（１４）と、この受光用開口部（
１４）を通過した前記反射可視光の強度を検出する反射
可視光強度検出手段（２３）を備えるとともに、表面温
度の変化に対する反射可視光強度の変化を検出して反射
可視光強度の最大値を記憶し、その時点以後の所定の温
度変化に対する反射可視光強度の変化割合に応じてそれ
以降の第二の熱エネルギー発生手段（７）を制御手段（
３２）を駆動して制御する仕上がり判定手段（２６）を
備えたことを特徴とする加熱調理装置。 ４、第二の熱エネルギー発生手段（７）を制御する手段
として、熱出力を低減する制御手段（３２）を設けた請
求項３記載の加熱調理装置。 ５、被加熱物（２）を収納する加熱室（１）と、この加
熱室（１）内の被加熱物（２）を高周波加熱するための
第一の熱エネルギー発生手段（８）と、被加熱物（２）
を焦げ目がつくまで加熱するガスヒータまたは電気ヒー
タからなる第二の熱エネルギー発生手段（７）と、加熱
室内温度を検出制御する制御手段（３２）と、加熱調理
時に被加熱物の表面温度を検出する表面温度検出手段（
１９）と、被加熱物（２）に反射光を照射する光源（１
２）と、被加熱物（２）の表面からの反射可視光を受光
するための受光用開口部（１４）と、この受光用開口部
（１４）を通過した前記反射可視光の強度を検出する反
射可視光強度検出手段（２３）を備えるとともに、前記
表面温度の変化に対する反射可視光強度の変化を検出し
て反射可視光強度の最大値を記憶し、その時点以後の所
定の温度変化に対する反射可視光強度の変化割合に応じ
て前記の記憶した最大値からの反射可視光強度の変化量
であらかじめ限定された仕上がり検知レベルを修正する
仕上がり判定手段（２６）を備えたことを特徴とする加
熱調理装置。[Claims] 1. A heating chamber (1) for storing an object to be heated (2), and a first thermal energy generation for high-frequency heating of the object to be heated (2) in this heating chamber (1). Means (8) and object to be heated (2)
a second thermal energy generating means (7) consisting of a gas heater or an electric heater that heats the object until browned; a control means (32) that detects and controls the temperature in the heating chamber; and an object to be heated during cooking (2). a surface temperature detection means (19) for detecting the surface temperature of the heated object (2), a light source (12) for irradiating the heated object (2) with visible light, and a light source (12) for receiving visible light reflected from the surface of the heated object (2). A light receiving opening (14), a reflected visible light intensity detecting means (23) for detecting the intensity of reflected visible light passing through the light receiving opening (14), and a surface temperature detecting means (19). Detection signal and reflected visible light intensity detection means (23)
The control means ( 32) to control the second thermal energy generating means (7). 2. The finish determining means (26) detects the change in reflected visible light intensity with respect to the change in surface temperature, stores the maximum value of the reflected visible light intensity, and adjusts the reflected visible light intensity to a predetermined value set in advance with respect to the maximum value. When the ratio is reached, the object to be heated (2
) is determined, and based on this determination, the control means (32) is driven to generate the second thermal energy generation means (7).
Claim 1 characterized in that it controls the operation of
The heating cooking device described. 3. A heating chamber (1) for storing an object to be heated (2), and a first thermal energy generating means (8) for high-frequency heating the object to be heated (2) in this heating chamber (1); Object to be heated (2)
a second thermal energy generating means (7) consisting of a gas heater or an electric heater that heats the object until browned; a control means (32) that detects and controls the temperature in the heating chamber; and an object to be heated during cooking (2). surface temperature detection means (19) for detecting the surface temperature of the heated object (2), a light source for irradiating visible light onto the heated object (2), and a light receiving aperture for receiving reflected light from the surface of the heated object (2). (14) and this light receiving opening (
14), and includes a reflected visible light intensity detection means (23) for detecting the intensity of the reflected visible light that has passed through the filter, and detects changes in the reflected visible light intensity with respect to changes in surface temperature to determine the maximum value of the reflected visible light intensity. The control means ( 7 ) controls the second thermal energy generation means ( 7 ) according to the rate of change in reflected visible light intensity with respect to a predetermined temperature change after that point in time.
32) and a cooking device (26) for driving and controlling the cooking device. 4. The heating cooking apparatus according to claim 3, further comprising a control means (32) for reducing the heat output as means for controlling the second thermal energy generation means (7). 5. A heating chamber (1) for storing the object to be heated (2), and a first thermal energy generating means (8) for high-frequency heating the object to be heated (2) in the heating chamber (1); Object to be heated (2)
a second thermal energy generating means (7) consisting of a gas heater or an electric heater that heats the object until browned; a control means (32) that detects and controls the temperature in the heating chamber; and a control means (32) that detects the surface temperature of the object to be heated during cooking. Surface temperature detection means (
19) and a light source (1) that irradiates the heated object (2) with reflected light.
2), a light receiving opening (14) for receiving reflected visible light from the surface of the heated object (2), and detecting the intensity of the reflected visible light that has passed through this light receiving opening (14). The reflected visible light intensity detecting means (23) detects the change in the reflected visible light intensity with respect to the change in the surface temperature, stores the maximum value of the reflected visible light intensity, and detects the change in the reflected visible light intensity with respect to a predetermined temperature change after that point. The present invention is characterized by comprising a finish determining means (26) for correcting a finish detection level limited in advance based on the amount of change in reflected visible light intensity from the stored maximum value in accordance with a rate of change in reflected visible light intensity. Heating cooking device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26946589A JPH03134410A (en) | 1989-10-17 | 1989-10-17 | Heater-cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26946589A JPH03134410A (en) | 1989-10-17 | 1989-10-17 | Heater-cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03134410A true JPH03134410A (en) | 1991-06-07 |
Family
ID=17472817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26946589A Pending JPH03134410A (en) | 1989-10-17 | 1989-10-17 | Heater-cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03134410A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008151431A (en) * | 2006-12-19 | 2008-07-03 | Matsushita Electric Ind Co Ltd | Cooker |
| JP2011169478A (en) * | 2010-02-16 | 2011-09-01 | Panasonic Corp | High frequency heating device |
| WO2020169111A1 (en) * | 2019-02-22 | 2020-08-27 | Chen Luc | Control system for cooking device |
| JP2020180747A (en) * | 2019-04-25 | 2020-11-05 | 株式会社ハーマン | Thawing cooking device |
-
1989
- 1989-10-17 JP JP26946589A patent/JPH03134410A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008151431A (en) * | 2006-12-19 | 2008-07-03 | Matsushita Electric Ind Co Ltd | Cooker |
| JP2011169478A (en) * | 2010-02-16 | 2011-09-01 | Panasonic Corp | High frequency heating device |
| WO2020169111A1 (en) * | 2019-02-22 | 2020-08-27 | Chen Luc | Control system for cooking device |
| JP2020180747A (en) * | 2019-04-25 | 2020-11-05 | 株式会社ハーマン | Thawing cooking device |
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