WO2018078897A1 - Cooking device - Google Patents

Abstract

This cooking device comprises: a light-emitting element (50) which emits light in specified wavelength region capable of determining the properties of food in a heating chamber; a light-receiving element (60) which detects the reflected light in the specified wavelength region from the food that has received the light output from the light-emitting element (50); a scanning unit (51, 100b) for scanning, within the heating chamber, the output light having the directionality of the light-emitting element (50) or the light-receiving area of the light-receiving element (60); and a property determination unit (100c) which determines the properties of food on the basis of the reflected light having a specified wavelength range from the food detected by the light-receiving element (60).

Description

Cooker

This invention relates to a cooking device.

Conventionally, as a device for measuring the physical properties of food, near infrared spectroscopy has been used in which near infrared light is irradiated on the surface of food, the reflected light is received by a light receiving element, and the physical properties of the food are measured by spectral analysis. (See, for example, JP-A-7-198601 (Patent Document 1)).

Japanese Unexamined Patent Publication No. 7-198601

By the way, when trying to cook by using the near-infrared spectroscopy for determining the cooking finish of the heating cooker, the size of the food that is the object to be heated varies, and a certain degree of recognition accuracy is ensured. In order to recognize a wide area, there are problems that an expensive area sensor that is two-dimensionally arranged is required, and data processing of spectrum analysis becomes complicated.

Accordingly, an object of the present invention is to scan the light emitted from a light emitting element having directivity for the light emitted from a specific wavelength region, or to scan the light receiving area of a light receiving element that receives light of a specific wavelength region. Thus, an object of the present invention is to provide a cooking device that can accurately determine the cooking finish without using an expensive light receiving element.

In order to solve the above problems, the heating cooker of the present invention is:
A light emitting element that emits light in a specific wavelength region capable of determining the physical properties of food in the heating chamber;
A light receiving element that detects reflected light in the specific wavelength region from the food that has received light emitted from the light emitting element;
A scanning unit for scanning the light emitted from the light emitting element or the light receiving area of the light receiving element in the heating chamber;
And a physical property determination unit that determines physical properties of the food based on reflected light in the specific wavelength region from the food detected by the light receiving element.

As is clear from the above, according to the present invention, the light emitted from the light emitting element having directivity is scanned with the light emitted in the specific wavelength region, or the light receiving element that receives the light in the specific wavelength region is received. An object of the present invention is to provide a heating cooker that can accurately determine the cooking finish by scanning an area without using an expensive light receiving element.

FIG. 1 is a front view of a heating cooker according to a first embodiment of the present invention. FIG. 2 is a control block diagram of the cooking device. FIG. 3 is a view for explaining scanning of the emitted light of the light emitting element of the cooking device. FIG. 4 is a diagram for explaining scanning of the emitted light of the light emitting element of the cooking device. FIG. 5 is a control block diagram of the heating cooker according to the second embodiment of the present invention. FIG. 6 is a diagram for explaining scanning of the light receiving area of the light receiving element of the cooking device. FIG. 7 is a control block diagram of the heating cooker according to the third embodiment of the present invention. FIG. 8 is a control block diagram of the heating cooker according to the fourth embodiment of the present invention.

Hereinafter, the cooking device of the present invention will be described in detail with reference to the illustrated embodiments.

[First Embodiment]
FIG. 1: has shown the front view of the heating cooker of 1st Embodiment of this invention.

As shown in FIG. 1, the heating cooker according to the first embodiment has a heating chamber 8 in a rectangular parallelepiped housing 1, and a front opening of the heating chamber 8 has a lower end side substantially at the center. A rotating door 2 is attached. A handle 3 is attached to the door 2 and a heat-resistant door glass 4 is attached to the door 2. An operation panel 5 is provided on the right side of the door 2. The operation panel 5 includes a display unit 6 and a button group 7.

FIG. 2 shows a control block diagram of the cooking device. The cooking device includes a control device 100 including a microcomputer and an input / output circuit.

The control device 100 includes an operation panel 5, an inverter circuit 10 that drives the magnetron 20, a heater 30 that heats the inside of the heating chamber 8, a steam generator 40 that generates steam to be supplied into the heating chamber 8, and a specific Light emitting element 50 that emits light in the wavelength region, a drive unit 51 for scanning the emitted light from the light emitting element 50 in the heating chamber 8, and a light receiving element for receiving reflected light in a specific wavelength region from food 60 and a temperature sensor 80 for detecting the temperature in the heating chamber 8 are connected.

The driving unit 51 rotates the light emitting element 50 in the left-right direction and the front-rear direction to scan the light emitted from the light emitting element 50.

The control device 100 includes a heating control unit 100a that controls the inverter circuit 10, the heater 30, the steam generation device 40, and the like, a scanning control unit 100b that controls the drive unit 51, and a physical property determination unit that determines physical properties of food. 100c. The driving unit 51 and the scanning control unit 100b constitute a scanning unit for scanning the emitted light having directivity of the light emitting element 50 in the heating chamber 8.

Next, scanning of the emitted light of the light emitting element 50 of the cooking device will be described with reference to FIGS.

3 and 4, the light emitting element 50 is disposed on the upper left side of the heating chamber 8, and emits light in the near infrared wavelength region (for example, peak wavelength 1 μm to 2 μm). The light in the near-infrared wavelength region is easily absorbed by water. For example, the amount of water contained in the food is reduced by oven cooking using the heater 30, so that the reflected light in the near-infrared wavelength region reflected from the food is reduced. The light intensity is also attenuated. Based on the light intensity of the reflected light, its distribution, and the like, the amount of water contained in the food can be determined.

Then, the drive unit 51 (shown in FIG. 2) scans the emitted light of the light emitting element 50 in the left-right direction and the front-rear direction (direction perpendicular to the paper surface) in the heating chamber 8 shown in FIGS.

At this time, the light receiving element 60 has a wide range in the heating chamber 8 as a light receiving area S1, and has light receiving sensitivity in the near infrared wavelength region.

The heating cooker having the above-described configuration controls the inverter circuit 10, the heater 30, the steam generation device 40, and the like by the heating control unit 100 a of the control device 100, thereby heating by microwave from the magnetron 20 and oven cooking by the heater 30. Then, cooking such as steaming using steam from the steam generator 40 is performed.

During this cooking, the light emitted from the light emitting element 50 in the near infrared wavelength region is scanned in the heating chamber 8, and the reflected light in the near infrared wavelength region from the food is received by the light receiving element 60. Based on the reflected light in the near-infrared wavelength region from the food received by the light receiving element 60, the physical property determination unit 100c determines the physical property of the food.

Here, the physical property determination unit 100c determines the amount of water contained in the food as the physical property of the food.

According to the cooking device having the above-described configuration, light in a specific wavelength region in which the physical properties of the food in the heating chamber 8 can be determined is emitted from the light emitting element 50, and the light emitting element 50 is directed by the scanning unit (51, 100 b). The emitted light having the property is scanned in the heating chamber 8, and the physical property determination unit 100c determines the physical property of the food based on the reflected light in the specific wavelength region from the food detected by the light receiving element 60.

In this way, the physical properties of food can be determined by light in a specific wavelength region reflected from the food without performing expensive area sensors or complicated data processing of spectrum analysis. For example, when the physical property determination unit 100c sets the amount of water contained in the food as the physical property of the food, the food becomes a desired finished state based on a change from the initial value of the amount of water contained in the food before cooking. It becomes possible to finish cooking by the amount of moisture.

Therefore, it is possible to accurately determine the cooking finish without using an expensive light receiving element.

In addition, the amount of moisture contained in the food can be determined as the physical property of the food by using the light emitted from the light emitting element 50 as light in the near infrared wavelength region.

Also, by using the amount of water contained in the food as the physical property of the food, it is possible to accurately determine the state of the food being cooked.

In the first embodiment, the light emitting element 50 that emits light in the near-infrared wavelength region and the light-receiving element 60 that is sensitive to light in the near-infrared wavelength region are used. Any area may be used. For example, the cooking device may include a light emitting element that emits light in the ultraviolet wavelength region and a light receiving element that is sensitive to light in the ultraviolet wavelength region.

[Second Embodiment]
FIG. 5: has shown the control block diagram of the heating cooker of 2nd Embodiment of this invention. The cooking device according to the second embodiment has the same configuration as the cooking device according to the first embodiment except for the control device 200, the light emitting element 250, the light receiving element 260, and the driving unit 261. Are given the same reference numbers and incorporate FIG.

The cooking device of the second embodiment includes a control device 200 including a microcomputer and an input / output circuit as shown in FIG.

The control device 200 includes an operation panel 5, an inverter circuit 10 that drives the magnetron 20, a heater 30 that heats the inside of the heating chamber 8, a steam generator 40 that generates steam to be supplied into the heating chamber 8, and a specific A light-emitting element 250 that emits light in the wavelength region, a light-receiving element 260 that receives reflected light in a specific wavelength region from food, and a light-receiving area having the directivity of the light-receiving element 260 is scanned in the heating chamber 8. For this purpose, a drive unit 261 and a temperature sensor 80 that detects the temperature in the heating chamber 8 are connected.

The driving unit 261 rotates the light receiving element 260 in the left-right direction and the front-rear direction to scan the light receiving area around the optical axis of the light receiving element 260.

The control device 200 includes a heating control unit 200a that controls the inverter circuit 10, the heater 30, the steam generation device 40, and the like, a scanning control unit 200b that controls the drive unit 261, and a physical property determination unit 200c that determines physical properties of food. Have The driving unit 261 and the scanning control unit 200b constitute a scanning unit for scanning the light receiving area having the directivity of the light receiving element 260 in the heating chamber 8.

Next, scanning of the light receiving area of the light receiving element 260 of the cooking device will be described with reference to FIG. In FIG. 6, the same components as those in FIG. 1 are denoted by the same reference numerals.

As shown in FIG. 6, the light emitting element 250 is disposed on the upper left side of the heating chamber 8 and emits light in a near infrared wavelength region (for example, peak wavelength of 1 μm to 2 μm). The light emitting element 250 irradiates light in a near infrared wavelength region over a wide range in the heating chamber 8 so as to illuminate almost the entire bottom surface of the heating chamber 8.

Further, the light receiving element 260 having directivity has a narrow range as the light receiving area S2, and has light receiving sensitivity in the near infrared wavelength region.

Then, the light receiving area S2 of the light receiving element 260 is scanned in the left-right direction and the front-rear direction (perpendicular to the paper surface) in the heating chamber 8 shown in FIG. 6 by the drive unit 261 (shown in FIG. 5).

The heating cooker having the above-described configuration controls the inverter circuit 10, the heater 30, the steam generation device 40, and the like by the heating control unit 200 a of the control device 200, so that the microwave cooking from the magnetron 20 and the oven cooking by the heater 30 are performed. Then, cooking such as steaming using steam from the steam generator 40 is performed.

During this cooking, the light emitted from the light emitting element 250 in the near-infrared wavelength region illuminates a wide range in the heating chamber 8, and the light-receiving area S2 having the directivity of the light-receiving element 260 has a wavelength region in the near-infrared wavelength from food. Receives reflected light. Based on the reflected light in the near-infrared wavelength region from the food received by the light receiving element 260, the physical property determination unit 200c determines the physical property of the food.

Here, the physical property determination unit 200c determines the amount of water contained in the food as the physical property of the food. Specifically, based on the change from the initial value of the amount of water contained in the food before cooking, the cooking is finished with the amount of moisture at which the food is in a desired finished state.

According to the cooking device having the above-described configuration, light in a specific wavelength region in which the physical properties of food in the heating chamber 8 can be determined is emitted from the light emitting element 50, and the light receiving element 60 is directed by the scanning unit (51, 100b). The light receiving area S2 having the property is scanned in the heating chamber 8, and the physical property determination unit 100c determines the physical property of the food based on the reflected light in the specific wavelength region from the food detected by the light receiving element 60.

In this way, the physical properties of food can be determined by light in a specific wavelength region reflected from the food without performing expensive area sensors or complicated data processing of spectrum analysis. For example, when the physical property determination unit 100c sets the amount of water contained in the food as the physical property of the food, the food becomes a desired finished state based on a change from the initial value of the amount of water contained in the food before cooking. It becomes possible to finish cooking by the amount of moisture.

Therefore, the cooking finish can be accurately determined without using an expensive light receiving element.

[Third Embodiment]
FIG. 7 shows a control block diagram of a heating cooker according to the third embodiment of the present invention. The cooking device according to the third embodiment has the same configuration as the cooking device according to the first embodiment except for the control device 300, the light emitting element 350, the driving unit 351, and the light receiving element 360. Are given the same reference numbers and incorporate FIG.

This cooking device includes a control device 300 including a microcomputer and an input / output circuit.

The control device 300 includes an operation panel 5, an inverter circuit 10 that drives the magnetron 20, a heater 30 that heats the inside of the heating chamber 8, a steam generator 40 that generates steam to be supplied into the heating chamber 8, and a specific A light emitting element 350 that emits light in the wavelength region, a drive unit 351 for scanning the emitted light from the light emitting element 350 in the heating chamber 8, and a light receiving element for receiving reflected light in a specific wavelength region from food 360 and the temperature sensor 80 which detects the temperature in the heating chamber 8 are connected.

The drive unit 361 rotates the light emitting element 350 in the left-right direction and the front-rear direction to scan the light emitted from the light emitting element 350.

The control device 300 includes a heating control unit 300a that controls the inverter circuit 10, the heater 30, the steam generation device 40, and the like, a scanning control unit 300b that controls the drive unit 351, and a physical property determination unit 300c that determines physical properties of food. The emission wavelength changing unit 300d changes the wavelength region of the light emitted from the light emitting element 350. The driving unit 351 and the scanning control unit 300b constitute a scanning unit for scanning the emitted light having the directivity of the light emitting element 350 in the heating chamber 8.

Next, scanning of the emitted light from the light emitting element 350 of the cooking device will be described. The scanning of the emitted light from the light emitting element 350 is the same as that in the first embodiment, and FIGS. 3 and 4 are used.

The light emitting element 350 is disposed on the upper left side of the heating chamber 8 and emits light in the wavelength region set by the light emission wavelength changing unit 300d. Here, the wavelength region of the emitted light of the light emitting element 350 can be changed within the emission wavelength range of infrared rays including near infrared rays, middle infrared rays, and far infrared rays by the emission wavelength changing unit 300d.

Then, the drive unit 351 (shown in FIG. 2) scans the emitted light of the light emitting element 350 in the left-right direction and the front-rear direction (direction perpendicular to the paper surface) in the heating chamber 8.

At this time, the light receiving element 360 uses the wide range in the heating chamber 8 as the light receiving area S1 as in FIGS. 3 and 4 of the first embodiment, and receives light in the infrared wavelength region including near infrared, middle infrared, and far infrared. Has sensitivity.

The heating cooker having the above-described configuration controls the inverter circuit 10, the heater 30, the steam generator 40, and the like by the heating control unit 300 a of the control device 300, thereby heating cooking using microwaves from the magnetron 20 and oven cooking using the heater 30. Then, cooking such as steaming using steam from the steam generator 40 is performed.

During the cooking, the light emitted from the light emitting element 350 in the near infrared (or middle infrared or far infrared) wavelength region is scanned in the heating chamber 8, and the reflected light in the near infrared wavelength region from the food is received by the light receiving element 360. Receives light. Based on the reflected light in the near-infrared wavelength region from the food received by the light receiving element 360, the physical property determination unit 300c determines the physical property of the food.

Here, when the light emitted from the light emitting element 350 is in the near-infrared wavelength region, the physical property determination unit 300c determines the amount of water contained in the food as the physical property of the food. Specifically, based on the change from the initial value of the amount of water contained in the food before cooking, the cooking is finished with the amount of moisture at which the food is in a desired finished state.

In addition, when the light emitted from the light emitting element 350 is in the mid-infrared or far-infrared wavelength region, the physical property determination unit 300c determines the physical properties of the food that can be determined by the mid-infrared or far-infrared.

The heating cooker of the third embodiment has the same effect as the heating cooker of the first embodiment.

In addition, the light emitting device includes a light emission wavelength changing unit 300d that changes a specific wavelength region of light emitted from the light emitting element 350 within a preset light emission wavelength range, and at least a wavelength region having light reception sensitivity of the light receiving element 360 is provided. By setting the emission wavelength range, it is possible to sequentially irradiate the food from the light emitting element 350 with the emitted light of the plurality of wavelength regions changed by the emission wavelength changing unit 300d, and to determine the physical properties of the food according to the wavelength region. It becomes possible.

In the third embodiment, the wavelength region of the emitted light of the light emitting element 350 can be changed within the emission wavelength range of infrared rays including near infrared rays, middle infrared rays, and far infrared rays by the emission wavelength changing unit 300d. The light emission wavelength range that can be set by the light emission wavelength changing unit may be a wavelength region of ultraviolet rays including near ultraviolet rays, far ultraviolet rays, and extreme ultraviolet rays, or may include a visible light region. The emission wavelength range that can be set by the emission wavelength changing unit may be an infrared wavelength region, an ultraviolet wavelength region, or the like. In this case, the light receiving element has light receiving sensitivity in the wavelength region of the emitted light of the light emitting element.

[Fourth Embodiment]
FIG. 8: has shown the control block diagram of the heating cooker of 4th Embodiment of this invention. The cooking device according to the fourth embodiment has the same configuration as the cooking device according to the first embodiment except for the control device 400, the light emitting element 450, the light receiving element 460, and the driving unit 461. Are given the same reference numbers and incorporate FIG.

This cooking device includes a control device 400 including a microcomputer and an input / output circuit.

The control device 400 includes an operation panel 5, an inverter circuit 10 that drives the magnetron 20, a heater 30 that heats the inside of the heating chamber 8, a steam generator 40 that generates steam to be supplied into the heating chamber 8, and a specific A light emitting element 450 that emits light in the wavelength region, a light receiving element 460 for receiving reflected light in a specific wavelength region from food, and a drive unit for scanning the light receiving area of the light receiving element 460 in the heating chamber 8 461 and the temperature sensor 80 which detects the temperature in the heating chamber 8 are connected.

The drive unit 461 rotates the light receiving element 460 in the left-right direction and the front-rear direction, and scans the light receiving area around the optical axis of the light receiving element 460.

The control device 400 includes a heating control unit 400a that controls the inverter circuit 10, the heater 30, and the steam generation device 40, a scanning control unit 400b that controls the drive unit 461, and a physical property determination unit 400c that determines physical properties of food. The light receiving wavelength changing unit 400d changes the wavelength region having the light receiving sensitivity of the light receiving element 460. The driving unit 461 and the scanning control unit 400b constitute a scanning unit for scanning the emitted light having the directivity of the light emitting element 450 in the heating chamber 8.

Next, scanning of the light receiving area of the light receiving element 460 of the cooking device will be described. Scanning of the light receiving area of the light receiving element 460 is the same as in the second embodiment, and FIG.

The light emitting element 450 is disposed on the upper left side of the heating chamber 8 and emits light in the infrared wavelength region including near infrared, mid infrared, and far infrared. The light emitting element 450 irradiates light over a wide range in the heating chamber 8 so as to illuminate almost the entire bottom surface of the heating chamber 8.

At this time, the light receiving element 460 having directivity has a narrow range as the light receiving area S2 as in FIG. 6 of the second embodiment, and has light receiving sensitivity in the wavelength region set by the light receiving wavelength changing unit 400d.

Here, the wavelength region having the light receiving sensitivity of the light receiving element 460 can be changed by the light receiving wavelength changing unit 400d within an infrared light emitting wavelength range including near infrared rays, middle infrared rays, and far infrared rays.

Then, the light receiving area S2 of the light receiving element 460 is scanned by the driving unit 461 in the left-right direction and the front-rear direction in the heating chamber 8.

The heating cooker having the above-described configuration controls the inverter circuit 10, the heater 30, the steam generator 40, and the like by the heating control unit 400 a of the control device 400, so that the microwave cooking from the magnetron 20 and the oven cooking by the heater 30 are performed. Then, cooking such as steaming using steam from the steam generator 40 is performed.

During this cooking, the light emitted from the light emitting element 450 in the infrared (including near infrared, middle infrared, and far infrared) wavelength regions is illuminated over a wide area in the heating chamber 8, and the light receiving area S 2 of the light receiving element 460 receives food from the food. The reflected light in the near infrared (or mid infrared or far infrared) wavelength region is received. Based on the reflected light in the near-infrared wavelength region from the food received by the light receiving element 460, the physical property determination unit 400c determines the physical property of the food.

Here, when the wavelength region having the light receiving sensitivity of the light receiving element 460 is set to the near infrared wavelength region by the light receiving wavelength changing unit 400d, the physical property determining unit 400c determines the amount of water contained in the food as the physical property of the food. To do. Specifically, based on the change from the initial value of the amount of water contained in the food before cooking, the cooking is finished with the amount of moisture at which the food is in a desired finished state.

In addition, when the wavelength region having the light receiving sensitivity of the light receiving element 460 is set to the mid-infrared or far-infrared wavelength region by the light-receiving wavelength changing unit 400d, the physical property determination unit 400c Judge the physical properties.

The cooking device according to the fourth embodiment has the same effect as the cooking device according to the first embodiment.

The light receiving element 460 includes a light receiving wavelength changing unit 400d that changes a specific wavelength region having the light receiving sensitivity within a preset light receiving wavelength range, and at least the wavelength region of light emitted from the light emitting device 450 By adopting the light receiving wavelength range, it is possible to sequentially receive the reflected light of different wavelength regions changed by the light receiving wavelength changing unit 400d from the food by the light receiving element 460 and determine the physical properties of the food according to the wavelength region. become.

In the fourth embodiment, the wavelength region having the light receiving sensitivity of the light receiving element 460 can be changed by the light receiving wavelength changing unit 400d within the light receiving wavelength range including near infrared rays, mid infrared rays, and far infrared rays. The light receiving wavelength range that can be set by the light receiving wavelength changing unit may be an ultraviolet wavelength region including near ultraviolet rays, far ultraviolet rays, and extreme ultraviolet rays, or may include a visible light region. The light receiving wavelength range that can be set by the light receiving wavelength changing unit may be an infrared wavelength region and an ultraviolet wavelength region. In this case, the light emitting element emits light in a wavelength region having the light receiving sensitivity of the light receiving element.

In the fourth embodiment, the wavelength region having the light receiving sensitivity of the light receiving element 460 may be changed in the light receiving element itself, or the light incident on the light receiving element is switched among a plurality of filters. Accordingly, the wavelength region having the light receiving sensitivity may be changed.

In the first to fourth embodiments, the physical property determination unit determines the amount of water contained in the food as the physical property of the food. However, the degree of modification of the protein contained in the food or the degree of solidification of the starch contained in the food, The physical property determination unit may determine the physical property of the food.

Further, in the first to fourth embodiments, the physical property determination units 100c, 200c, 300c, and 400c end the cooking based on the amount of water contained in the food. For example, microwave cooking and an oven are used. When performing cooking or steaming in combination, the physical property determination unit may determine the timing for switching the cooking sequence based on the amount of water contained in the food.

Alternatively, for example, when cooking dry food, the cooking may be terminated when the nutrients become high, using light in a specific wavelength region in which the nutrient contained in the food can be determined. In addition, using light in a specific wavelength region that can determine the amount of salt on the food surface, for example, when salt is removed by steaming before cooking in the oven, cooking may be terminated when the amount of salt is low. In addition, by using light in a specific wavelength region capable of determining the amount of oil contained in food, for example, in oven cooking using superheated steam, deoiling is performed until the amount of oil contained in food is low. May be.

Although specific embodiments of the present invention have been described, the present invention is not limited to the first to fourth embodiments, and various modifications can be made within the scope of the present invention. For example, a suitable combination of the contents described in the first to fourth embodiments may be used as one embodiment of the present invention.

The invention and the embodiment are summarized as follows.

The cooking device of this invention is
Light emitting elements 50, 250, 350, 450 for emitting light in a specific wavelength region capable of determining the physical properties of the food in the heating chamber 8,
Light receiving elements 60, 260, 360, 460 for detecting reflected light in the specific wavelength region from the food that has received light emitted from the light emitting elements 50, 250, 350, 450;
Scanning units (51, 100b, 200b, 261, 300b) for scanning the light emitted from the light emitting elements 50, 250, 350, 450 or the light receiving areas of the light receiving elements 60, 260, 360, 460 in the heating chamber 8 , 351, 400b, 461), and
Physical property determination units 100c, 200c, 300c, and 400c that determine physical properties of the food based on reflected light in the specific wavelength region from the food detected by the light receiving elements 60, 260, 360, and 460. It is characterized by that.

According to the said structure, the light of the specific wavelength range which can determine the physical property of the foodstuff in the heating chamber 8 is radiate | emitted from the light emitting elements 50,250,350,450, and a scanning part (51,100b, 200b, 261,300b). , 351, 400b, 461), the emitted light of the light emitting elements 50, 250, 350, 450 is scanned in the heating chamber 8, and the specific food from the food detected by the light receiving elements 60, 260, 360, 460 is detected. Based on the reflected light in the wavelength region, the physical property determination unit 100c, 200c, 300c, 400c determines the physical property of the food.

Or the light of the specific wavelength range which can judge the physical property of the foodstuff in the heating chamber 8 is radiate | emitted from the light emitting elements 50,250,350,450, and a scanning part (51,100b, 200b, 261,300b, 351,400b). , 461), the light receiving areas of the light receiving elements 60, 260, 360, 460 are scanned in the heating chamber 8, and the reflection of the specific wavelength region from the food detected by the light receiving elements 60, 260, 360, 460 is performed. Based on the light, the physical property determination unit 100c, 200c, 300c, 400c determines the physical property of the food.

In this way, the physical properties of food can be determined by light in a specific wavelength region reflected from the food without performing expensive area sensors or complicated data processing of spectrum analysis. For example, when the moisture content included in the food is used as the physical property of the food by the physical property determination unit 100c, 200c, 300c, 400c, the food is based on the change from the initial value of the moisture content included in the food before cooking. It becomes possible to finish the cooking with the amount of water that achieves the desired finished state.

Therefore, the cooking finish can be accurately determined without using an expensive light receiving element.

Moreover, in the heating cooker of one embodiment,
The light emitted from the light emitting elements 50, 250, 350, 450 is light in the near infrared wavelength region or light in the ultraviolet wavelength region.

According to the above embodiment, the amount of water contained in the food can be determined as the physical property of the food by using the light emitted from the light emitting elements 50, 250, 350, and 450 as light in the near infrared wavelength region. Alternatively, by using the light emitted from the light emitting elements 50, 250, 350, and 450 as light in the ultraviolet wavelength region, the physical properties of the food according to the light in the ultraviolet wavelength region can be determined.

Moreover, in the heating cooker of one embodiment,
The physical property of the food is at least one of the moisture content contained in the food, the degree of modification of the protein contained in the food, or the degree of solidification of the starch contained in the food.

According to the above embodiment, as the physical properties of the food, heating is performed by using at least one of the amount of water contained in the food, the degree of modification of the protein contained in the food, or the degree of solidification of the starch contained in the food. It becomes possible to accurately determine the state of the food being cooked.

Moreover, in the heating cooker of one embodiment,
An emission wavelength changing unit 300d for changing the specific wavelength region of the light emitted from the light emitting element 350 within a preset emission wavelength range;
The wavelength region having the light receiving sensitivity of the light receiving element 360 is at least the light emission wavelength range.

According to the above embodiment, the wavelength having the light receiving sensitivity of the light receiving element 360 is provided, including the light emitting wavelength changing unit 300d that changes the specific wavelength region of the light emitted from the light emitting element 350 within a preset light emitting wavelength range. By setting the region to at least the above-described emission wavelength range, the emitted light of each wavelength region changed by the emission wavelength changing unit 300d is irradiated to the food from the light emitting element 350, and a plurality of different foods corresponding to each wavelength region are irradiated. It becomes possible to determine the physical properties of.

Moreover, in the heating cooker of one embodiment,
A light receiving wavelength changing unit 400d for changing the specific wavelength region having the light receiving sensitivity of the light receiving element 460 within a preset light receiving wavelength range;
The wavelength region of the emitted light from the light emitting element 450 is at least the light receiving wavelength range.

According to the above embodiment, the light receiving wavelength changing unit 400d that changes the specific wavelength region having the light receiving sensitivity of the light receiving element 460 within a preset light receiving wavelength range is provided, and the wavelength of the emitted light from the light emitting element 450 is also provided. By setting the region to be at least the light receiving wavelength range, reflected light in the wavelength region changed by the light receiving wavelength changing unit 400d is received from the food by the light receiving element 460, and a plurality of different foods corresponding to the respective wavelength regions are received. It becomes possible to determine physical properties.

DESCRIPTION OF SYMBOLS 1 ... Housing 2 ... Door 3 ... Handle 4 ... Door glass 5 ... Operation panel 6 ... Display part 7 ... Button group 8 ... Heating chamber 10 ... Inverter circuit 20 ... Magnetron 30 ... Heater 40 ... Steam generator 50,250,350 , 450: Light emitting element 51, 261, 351, 461 ... Driving unit 60, 260, 360, 460 ... Light receiving element 80 ... Temperature sensor 100, 200, 300, 400 ... Control device 100a, 200a, 300a, 400a ... Heating control unit 100b, 200b, 300b, 400b ... Scanning control unit 100c, 200c, 300c, 400c ... Physical property determination unit 300d ... Emission wavelength changing unit 400d ... Receiving wavelength changing unit

Claims (5)

A light emitting element (50, 250, 350, 450) that emits light in a specific wavelength region capable of determining the physical properties of the food in the heating chamber (8);
A light receiving element (60, 260, 360, 460) for detecting reflected light in the specific wavelength region from the food that has received light emitted from the light emitting element (50, 250, 350, 450);
A scanning unit (51, 100b) for scanning the light emitted from the light emitting element (50, 250, 350, 450) or the light receiving area of the light receiving element (60, 260, 360, 460) in the heating chamber (8). , 200b, 261, 300b, 351, 400b, 461),
A physical property determination unit (100c, 200c, 300c, 400c) that determines physical properties of the food based on reflected light in the specific wavelength region from the food detected by the light receiving element (60, 260, 360, 460). ). The heating cooker according to claim 1, wherein
The heating cooker characterized in that the light emitted from the light emitting element (50, 250, 350, 450) is light in the near infrared wavelength region or light in the ultraviolet wavelength region. The heating cooker according to claim 1 or 2,
Heat-cooking characterized in that the physical property of the food is at least one of the amount of water contained in the food, the degree of modification of the protein contained in the food, or the degree of solidification of the starch contained in the food. vessel. In the heating cooker according to any one of claims 1 or 3,
An emission wavelength changing unit (300d) for changing the specific wavelength region of the light emitted from the light emitting element (350) within a preset emission wavelength range;
The cooking device according to claim 1, wherein a wavelength region having a light receiving sensitivity of the light receiving element (360) is at least the light emitting wavelength range. In the heating cooker according to any one of claims 1 and 4,
A light receiving wavelength changing unit (400d) for changing the specific wavelength region having the light receiving sensitivity of the light receiving element (460) within a preset light receiving wavelength range;
The cooking device according to claim 1, wherein a wavelength region of light emitted from the light emitting element (450) is at least the light receiving wavelength range.

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