JPH0894081A - Cooking device - Google Patents

Abstract

(57) [Summary] [Purpose] The objective is to enable cooking under optimum conditions at all times, regardless of the amount and type of ingredients, or past cooking experience. [Structure] A heating and cooking device of the present invention includes a heating unit 11, a control unit 12, an external input unit 13, and a temperature change estimating unit 14.
And the temperature change of the foodstuff can be estimated from the input foodstuff information and the basic heating conditions. Therefore, if the desired temperature change pattern is input, the necessary heating conditions can be automatically set by repeating the simulation. Therefore, even when cooking such that the optimum heating condition is not known in advance, cooking can be performed without failure.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and cooking device for cooking food by applying heat to foods such as an oven, a steam oven and a microwave oven.

[0002]

2. Description of the Related Art A conventional cooking device of this type has a structure as shown in FIG. Reference numeral 1 denotes a cooking apparatus main body, which is provided with a door 2 that can be opened and closed on the front surface, so that food can be put in and taken out of a storage 3. A heater 4 for heating or a blowout port for blowing hot air heated by the heater is provided on the ceiling surface of the inside of the refrigerator 3 and has a mechanism for heating the food placed in the refrigerator. Reference numeral 5 denotes a temperature sensor that detects the temperature of the inside 3 of the refrigerator, and the temperature inside the refrigerator is adjusted based on the output of this sensor.

The general procedure for cooking using the heating and cooking apparatus having such a structure is to preheat the inside of the refrigerator to a certain temperature in advance, and then put foodstuffs in the inside of the refrigerator to heat for a predetermined time. Is to do. The amount of heat transferred to the inside of the ingredients changes depending on the temperature inside the chamber during preheating and the subsequent heating time, and the quality of the cooked food also changes. Optimum cooking conditions for various kinds of cooking are empirically required and are provided to users in the form of so-called cookbooks.

As a function of automatically cooking, a program or a function using various sensors is considered. The program function is a function that presets the adjustment of the timely fire control, and automatically controls it accordingly. For example, when cooking meat, if you want to heat rapidly at first, then gently, and at the end keep at a constant temperature, you can program the heater strength for each heating state and its charging time. , Cooking is done exactly as it is.

Various sensors such as a temperature sensor, a steam sensor, and a weight sensor are used as a sensor for cooking. The heater 4 is controlled by detecting the temperature in the cooking device, the generation of steam, the weight of food, and the like. ing.

[0006]

However, in the above-mentioned conventional configuration, a dish for which the optimum cooking condition is already known is cooked for a certain period of time under a predetermined condition. The necessary cooking conditions here are conditions that are suited to each cooking device, and are not conditions relating to temperature changes of food materials. For example, when cooking meat, you want to heat it as quickly as possible, but even if you have the knowledge that it should not be heated above 70 ° C and that vegetables must be heated up to around 90 ° C, the cooking equipment conditions must be met. How to set the settings was different for each device. That is, it is not the control of the cooking device considering the temperature change of the food, but
The condition was set to control the operation of the cooking device. Therefore, there is a drawback that it is difficult to carry out cooking as expected unless the optimum cooking conditions for each cooking device are known.

This is the same as in the case of automatic cooking having a program function. In order to set the optimum program for cooking, the optimum conditions peculiar to the cooking apparatus for various dishes are not known. I couldn't cook as I expected.

Further, even in the case of sensor cooking using various sensors, the detected physical quantity and the temperature of the foodstuff are not made to correspond one-to-one, and the cooking apparatus is controlled by the temperature and humidity of the atmosphere during cooking. I am doing it. Although the temperature of foodstuffs is also directly detected, it is extremely rare, and in actual cooking, it is often impossible to detect the temperature of the part you want to know. There is no control of the cooking device as a parameter.

The present invention solves the above-mentioned problems. By considering the temperature of the food itself during cooking, or the temperature change, the food is always irrelevant regardless of the amount and type of food, or the experience of using the cooking device. The purpose is to cook under the desired heating conditions.

[0010]

In order to achieve the above-mentioned object, the heating and cooking device of the present invention has the structure described later.

That is, a heating means, a control means, an external input means, and a temperature change estimation means are provided, and the set temperature change is input to one point or a plurality of parts of the food being cooked using the external input means. The control means controls the heating means so that the estimated value substantially matches at least one of the set temperature changes input from the external input means.

Further, it comprises a heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means, and the set temperature is set for one point or a plurality of portions of the food being cooked using the external input means. When a change is input and cooking is started, the temperature estimation means estimates the temperature of a portion where the temperature detection means cannot detect the temperature based on the temperature obtained by the temperature detection means, and the temperature of the foodstuff is the external temperature. The control means controls the heating means so as to substantially match at least one of the set temperature changes input from the input means.

Further, it comprises a heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means, and the set temperature is set for one point or a plurality of parts of the food being cooked by using the external input means. When a change is input and cooking is started, the temperature detecting means detects the ambient temperature around the food, and the temperature estimating means estimates the temperature inside the food based on the ambient temperature. The control means controls the heating means so that the temperature of 1 substantially matches at least one of the set temperature changes input from the external input means.

Further, it comprises a heating means, a control means, an external input means, a temperature estimation means and a temperature detection means, and the set temperature is set for one point or a plurality of portions of the food being cooked by using the external input means. When a change is input and cooking is started, the temperature detecting means detects the surface temperature T5 of the food material in a non-contact manner, and the temperature estimating means uses the surface temperature as a basis.
The temperature inside the foodstuff is estimated, and the control means controls the heating means so that the temperature of the foodstuff substantially matches at least one of the set temperature changes input from the external input means.

An infrared temperature sensor is used as the temperature detecting means. Further, a heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means are provided, and one point of the food being cooked using the external input means,
Alternatively, when setting temperature changes are input for a plurality of parts and cooking is started, the temperature detecting means detects the surface temperature of the food material by contacting the surface of the food material, and the temperature estimating means, based on the surface temperature, The temperature inside the food material is estimated, and the control means controls the heating means so that the temperature inside the food material substantially matches at least one of the set temperature changes input from the external input means.

Further, it comprises a heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means, and the temperature detection means makes contact with the information of the detection section mounted on the food surface and the detection section. It is composed of a receiving unit for receiving and a processing unit for converting the received information into temperature, and when the set temperature change is input for one point or a plurality of parts of the food being cooked using the external input means, when the cooking is started, the The temperature detection means detects the temperature of the surface or a part of the inside of the food, and the temperature estimation means, based on the temperature detected by the temperature detection means,
The temperature inside each foodstuff is estimated, and the control means controls the heating means so that the temperature of each part of the foodstuff substantially matches at least one of the set temperature changes input from the external input means. .

Further, the temperature detecting liquid crystal device is used as the detecting portion of the temperature detecting means, and the camera device is used as the receiving portion.

Further, a structure is provided in which both the temperature detected by the temperature detecting means and the temperature estimated by the temperature estimating means, or one of them is displayed momentarily.

Further, the high frequency heating means is used as the heating means. Further, it is provided with a high-frequency heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means, and the temperature detection means has a needle shape, and the temperature inside the foodstuff can be controlled by inserting it inside the foodstuff. When the temperature is detected and the set temperature change is input for one point or a plurality of parts of the food being cooked using the external input means and the cooking is started, the temperature estimation means determines the internal temperature obtained by the temperature detection means. Based on the estimation of the surface temperature of the food material, the temperature of each part of the food material substantially matches at least one of the set temperature changes input from the external input means,
The control means controls the heating means.

[0020]

Since the heating and cooking apparatus of the present invention is provided with the temperature change estimating means, the temperature of the foodstuff is cooked prior to cooking based on the information on the foodstuff inputted from the external input means and the preset information on the heating. The change can be estimated, and the heating can be controlled so that the temperature change substantially matches at least one of the set temperature changes during cooking input from the external input means.

Further, since the temperature detecting means and the temperature estimating means are provided, the temperature inside the foodstuff is determined based on the temperature data (for example, the surface temperature of the foodstuff) obtained by the temperature detecting means during cooking. It is estimated that the heating can be controlled so that the food temperature substantially matches at least one of the set temperature changes input from the external input means.

[0022]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows a block diagram of a heating and cooking apparatus of the present invention. Various heating sources such as an electric heater, a gas burner, and a magnetron can be used as the heating means 11. Reference numeral 12 is a control means for controlling the on / off state and strength of the heating means. Reference numeral 13 is an external input means for inputting the type, amount, shape, etc. of the food to be cooked, and the set temperature change of the food to be cooked. The set temperature change indicates the temperature change during cooking for each part of the food, and the temperature rises rapidly,
It is a condition to slowly raise the temperature. The position (for example, the central portion or corner portion of the food material) for designating the set temperature change can be set from one point to several points according to the content of cooking. However, if you specify multiple set temperature changes,
Since it is difficult to satisfy all, it is necessary to prioritize either one. In general, the temperature rises faster on the surface of the food material and slower on the central portion, so that overheating of the surface can be suppressed by giving priority to a change in the set temperature of a portion close to the surface, for example.
The temperature change estimation means 14 estimates the temperature change of the food material in consideration of the information of the food material input from the external input means 13 and the characteristics of the heating means. As a concrete estimation method, for various foodstuffs, the temperature change of the foodstuffs when cooked under various conditions is experimentally determined, and it is stored as a database, and the thermophysical property values and heating conditions of the foodstuffs are stored. Based on this, it is conceivable that the thermal analysis is performed and the temperature change is calculated every moment. In the latter case, thermophysical property values of various foodstuffs need to be stored as a database.

When cooking is performed using the heating and cooking device of this structure, the heating speed and temperature are set as the set temperature change even if the type and amount of food to be cooked have not been experienced in the past. When input, cooking is automatically performed according to the input. Specifically, for example, when cooking 2 kg of roast beef for the first time, if you know that you do not need to know the heat or the heating time at all, you just need to quickly heat it and maintain it at 56 ° C for 1 hour. If such a temperature change is designated as a set temperature change of a portion near the surface of the food material, control suitable for it is performed. In other words, it is possible to estimate the temperature change of the cooking ingredients before starting the cooking and set the heating condition so that the temperature of the cooking ingredients substantially matches the input set temperature variation. A heating pattern is obtained. Therefore, even inexperienced cooking can be performed without failure.

FIG. 2 is a block diagram showing the structure provided with the temperature detecting means. Hereinafter, the elements having the same functions as those in FIG. Reference numeral 15 is a temperature detecting means for detecting the temperature during cooking.
The temperature T1 to be detected may be the temperature of the heater as the heating means, the ambient temperature in the refrigerator, the surface temperature of the food, the internal temperature of the food, or the like. Reference numeral 16 is a temperature estimating means which is interlocked with the temperature detecting means 15, and based on the temperature data T1 obtained from the temperature detecting means 15, a temperature T2 of a portion where the temperature cannot be directly detected.
Is estimated. For example, the temperature of the heater of the heating means is detected by the temperature detecting means 15, and the temperature inside the foodstuff is estimated based on the detected value.

When cooking is performed using the heating and cooking device of the present configuration, generally recommended temperature changes and temperatures are recommended even if the type and amount of food to be cooked have not been experienced in the past. Is set as a set temperature change and cooking is started, a temperature T1 (for example, heater temperature) obtained from the temperature detecting means 15 and the temperature estimating means 1 based on the temperature T1 are obtained.
Since the temperature T2 estimated by 6 (for example, the temperature inside the foodstuff) is obtained, the control means 12 controls the heating means 11 so that the temperature of the foodstuff substantially matches at least one of the input set temperature changes. To do. Therefore,
Even inexperienced cooking can be done without failure.

FIG. 3 shows an example of an oven equipped with temperature detecting means. Reference numeral 17 denotes a temperature sensor that detects the ambient temperature T3 in the refrigerator. Since the temperature of the inside air heats the foodstuff by heat transfer and heat conduction, the temperature estimating means 16 can estimate the internal temperature T4 of the foodstuff based on the temperature T3 obtained from the temperature sensor 17. The control unit 12 controls the heating unit 11 so that the estimated change in the internal temperature T4 substantially matches at least one of the set temperature changes input from the external input unit 13. Therefore, even inexperienced cooking can be performed without failure if the general temperature change and the recommended finish temperature are known.

Further, when the set temperature change of the food material surface is also set by the external input means 13, it is possible to estimate the surface temperature, but it is considered that the inside temperature T3 is almost equal to the surface temperature of the food material. Therefore, the heating amount can be controlled. When the set temperature changes are set for a plurality of parts and they cannot be satisfied at the same time, the heating means 11 can be controlled by determining which condition has priority.

FIG. 4 is a schematic view of a structure provided with a non-contact means for detecting the surface temperature of food as a temperature detecting means. The non-contact temperature detecting means 18 detects the surface temperature T5 of the food material, and the temperature estimating means 16 estimates the temperature T4 inside the food material based on the detected value. Since the temperature of the food surface is directly detected instead of the ambient temperature in the refrigerator, the internal temperature can be estimated accurately. Also, unlike the contact type,
Since the food can be moved freely, it is possible to use a turntable, for example. Surface temperature T
Based on 5 and the estimated temperature T4, the effect of controlling the heating means 11 and performing optimum cooking is the same as the above-mentioned example.

FIG. 5 shows an example of the configuration using an infrared temperature sensor as the non-contact temperature detecting means. The infrared temperature sensor 19 attached to the wall of the oven detects infrared rays from an object placed in the field of view to obtain the temperature,
The temperature can be detected without touching the object. If the infrared temperature sensor 19 is set in such a direction that the food is placed in advance, the surface temperature of the food can be detected at all times. In this method, only the temperature of a certain part of the food surface is obtained, but if multiple sensors are used, or the sensors are movable to change the direction of the field of view, or if the food is moved on the turntable, It is also possible to capture the temperature distribution on the entire food surface,
It is similar to the above-described example that the heating control for the optimum cooking can be performed by estimating the internal temperature based on the temperature of the food surface thus obtained.

FIG. 6 shows an example of the structure provided with a contact temperature sensor 20 as the temperature detecting means. The contact temperature sensor 20 detects the surface temperature of the food at the contact portion by contacting the food with the food. In the case of a small contact type with the structure shown in the figure,
Although the number of points at which the temperature can be detected is limited to one or two, for example, it is possible to detect a wide temperature distribution by inserting a planar temperature sensor in the oven bottom or between the plate and the food. . The estimation of the internal temperature after detecting the surface temperature and the control of the heating means 11 are the same as those in the above-mentioned example.

FIG. 7 is a block diagram for explaining a configuration in which a contact type and a non-contact type are combined as the temperature detecting means.
Reference numeral 21 denotes a detection unit of the temperature detection means, which detects the temperature T6 of the food by mounting it on the food and transmits the information to the outside. Here, transmission means not only transmission as radio waves but also transmission of signals by various means such as light and sound. Reference numeral 22 is a receiving unit of the temperature detecting means, and the detecting unit 2
It functions to receive the signal transmitted by 1. For example, when the detector 21 transmits radio waves, the receiver 22 is a so-called receiver. Alternatively, when the detection unit 21 transmits a sound signal, the reception unit 22 becomes a microphone. 23
Is a processing unit of the temperature detecting means, and serves to convert the signal received by the receiving unit 22 into temperature. The temperature T6 detected by the detection unit is not limited to the surface of the food material, and in some cases, the temperature inside the food material can be detected by using a needle-shaped sensor. Therefore, by using such a temperature detecting means, it is possible to detect the temperature T6 at an arbitrary point without connecting the food material and the cooking apparatus body by wire. Based on the detected temperature T6, the temperature T inside the food
The effect obtained by estimating 4 and controlling the heating means is as described above.

FIG. 8 shows an example in which the temperature-sensitive liquid crystal device 24 is used as the detecting portion of the temperature detecting means and the camera device 25 is used as the receiving portion. The temperature-sensitive liquid crystal has a characteristic that the color that it emits changes depending on the temperature, and the surface temperature can be displayed in color when attached closely to the food material. The surface temperature of the food material can be obtained by capturing the color change with the camera device 25 and converting it into temperature. Based on the surface temperature thus obtained, the temperature inside the food material is estimated, and according to the set temperature change input in advance from the external input means 13,
The method and effect of controlling the heating means are the same as in the above-mentioned example.

FIG. 9 is a block diagram showing the structure provided with the temperature display means 26. The display means 26 displays at least one of the temperature detected by the temperature detection means 15 and the temperature estimated by the temperature estimation means 16. The display format may be a digital type that displays each temperature numerically, an analog type that shows the deflection of the needle, or a graph type that visually shows changes over time. The progress of cooking can be known by displaying the temperature every moment.
This makes it possible to obtain a sense of security by confirming that cooking is proceeding smoothly, and in some cases, it is possible to stop cooking or change the heating condition in the middle. Therefore, the external input means 1
Based on the set temperature change inputted from 3, not only automatic cooking but also more delicate control becomes possible when necessary.

FIG. 10 shows a high frequency heating means 2 as a heating means.
7 is a block diagram showing a configuration using 7. High-frequency heating is a so-called microwave heating method.It does not heat the inside of food by heat transfer and heat conduction from the surface of the food like gas fire or electric heater, but directly heats the inside of food by the effect of radio waves. There is a feature that can be done. Therefore, the microwave oven is widely used as a heating means for food without requiring preheating. However, it is very difficult to control the heating amount by high frequency, and it is not usually used for cooking that requires delicate heating control.

In the present invention, the temperature change estimating means 14 and the temperature estimating means 16 are provided in accordance with the high frequency heating means 27,
The temperature of the foodstuff and the temperature change due to the high frequency heating are estimated, and the high frequency heating means 27 is controlled so as to match at least one of the set temperature changes input from the external input means 13. Therefore, the convenience of high frequency heating is the same,
It becomes possible to cook the food at the desired temperature.

FIG. 11 shows a high frequency heating means 2 as a heating means.
7 shows an embodiment in which a needle shape sensor 28 is provided as a temperature detecting means. Needle shape sensor 28
As shown in FIG. 12, a sensing unit 29 is provided at the tip of a needle having an outer diameter of about 1 to 2 mm. A cable 31 having a shield structure extends from the handle portion 30 that supports the needle, and the other end is connected to a part of the inside of the cooking cabinet to take out a signal. Due to the shield structure, it can be used even in a radio frequency environment of high frequency heating, and the sensing unit 29 is pierced into the food during cooking to detect the internal temperature.

The temperature estimating means 16 is a high frequency heating means 27.
The temperature near the surface of the foodstuff is estimated based on the output of the above and the temperature detected by the needle shape sensor 28. This is to estimate the temperature of the foodstuff due to the high frequency heating, since the temperature rise of the foodstuff is not uniform and a portion near the surface generally has the highest temperature. The needle shape sensor 28 can detect the temperature of an arbitrary portion of the food material, but the central temperature of the food material, that is, the minimum temperature can be known by piercing the food material almost at the center. Therefore, since the lowest temperature is detected and the highest temperature is estimated, the temperature of the entire foodstuff can be controlled.

As a concrete cooking procedure, for example, consider a case where block meat such as roast beef is cooked by heating. Generally, it is about 58 to avoid losing the umami of beef.
Uniform heating to ° C is required. For that purpose, the specified temperature change is designated as follows. First, specify that the meat should be cooked until the temperature at the center of the meat is the most difficult to transfer heat to 58 ° C. In this case, the temperature change on the way can be specified, but it is necessary to give priority to the temperature change of the corners described below.

The second designation of the change in the set temperature is the corner portion of the meat chunk that is most easily heated. This portion is heated relatively quickly by any heating means, but when the high frequency heating means is used, the temperature rises particularly quickly. Therefore, the set temperature change is designated so that the temperature of this portion does not exceed 58 ° C. at the time of rapid heating. After that, the center is 58
Designate to keep a constant value until it reaches ℃.

Thus, the temperature of the central portion is directly detected by the needle sensor 28, and the temperature of the corner portion is estimated by the temperature estimating means 16 from the output of the heating means and the needle sensor 28. Since the temperature of the corner portion is set so as not to exceed 58 ° C., if the estimated value of the corner portion temperature becomes higher than that, control is performed to stop heating. In this way, by repeating turning on and off, the temperature of the central portion can be raised while keeping the temperature of the corner portions constant. When the temperature of the central portion finally reaches 58 ° C, the entire block meat is heated to about 58 ° C.

Here, the method of designating the set temperature change in the case of uniformly heating the entire body and its function have been described, but the uniform heating area can be increased or decreased depending on the designation method. Is.

[0042]

As described in the above embodiments, the heating and cooking apparatus of the present invention is provided with the temperature change estimating means, or the temperature detecting means and the temperature estimating means, so that optimum heating control can be performed. That is, it is possible to estimate the temperature change during cooking by setting the food information and the basic heating condition by the function of the temperature change estimating means. The heating condition is corrected so that the result matches the desired preset temperature change input in advance. Therefore, even when cooking for the first time, an optimal heating pattern can be set without relying on experience, and cooking can always be performed well.

Further, the heating and cooking apparatus of the present invention having the temperature detecting means and the temperature estimating means estimates the temperature of the foodstuff (mainly the internal temperature of the foodstuff) from the temperature detected during cooking, and the temperature change Control so that the desired set temperature changes. Therefore, optimum cooking can be performed as desired.

As the temperature detecting means, there are conceivable means for detecting the ambient temperature of foodstuffs, non-contact means, or means for contacting to detect the surface temperature of foodstuffs. The effect of estimating the necessary food temperature is similar.

In the configuration having a means for displaying the temperature obtained from the temperature detecting means and the estimated temperature of the foodstuff based on the temperature, it is possible to perform finer temperature control manually while watching the displayed temperature.

Further, a heating and cooking apparatus using a high-frequency heating means as a heating means, a so-called microwave oven, has conventionally been difficult to control the temperature, and considerable experience is required to heat it to a desired temperature. However, with the heating and cooking device of the present invention equipped with the temperature change estimating means and the temperature estimating means, the desired temperature can be set regardless of experience.

Further, while the temperature inside the foodstuff which is difficult to be heated is detected by using the temperature detecting means, the temperature of the foodstuff surface which is easily heated by the high frequency heating can be estimated to control the whole foodstuff to a desired temperature. It will be possible.

As described above, by estimating the temperature of the food during heating in some form, anyone can quantitatively control the cooking which is conventionally performed merely by experience and intuition.

[Brief description of drawings]

FIG. 1 is a block diagram showing a configuration of a heating and cooking device according to a first embodiment of the present invention.

FIG. 2 is a block diagram showing a configuration of a heating and cooking device according to a second embodiment of the present invention.

FIG. 3 is a schematic diagram showing a configuration of a heating and cooking device according to a third embodiment of the present invention.

FIG. 4 is a schematic diagram showing a configuration of a heating and cooking device according to a fourth embodiment of the present invention.

FIG. 5 is a schematic diagram showing a configuration of a heating and cooking device according to a fifth embodiment of the present invention.

FIG. 6 is a schematic diagram showing a configuration of a heating and cooking device in embodiment 6 of the present invention.

FIG. 7 is a block diagram showing a configuration of a heating and cooking device according to a seventh embodiment of the present invention.

FIG. 8 is a schematic diagram showing a configuration of a heating and cooking device in embodiment 8 of the present invention.

FIG. 9 is a block diagram showing a configuration of a heating and cooking device according to a ninth embodiment of the present invention.

FIG. 10 is a block diagram showing a configuration of a heating and cooking device in embodiment 10 of the present invention.

FIG. 11 is a schematic diagram showing a configuration of a heating and cooking device in embodiment 11 of the present invention.

FIG. 12 is an external perspective view of a needle shape sensor in the heating and cooking device.

FIG. 13 is a perspective view of a conventional heating and cooking device.

[Explanation of symbols]

 11 Heating Means 12 Control Means 13 External Input Means 14 Temperature Change Estimating Means 15 Temperature Detecting Means 16 Temperature Estimating Means 19 Infrared Temperature Sensors 21 Detecting Units 22 Receiving Units 23 Processing Units 24 Temperature Sensitive Liquid Crystal Devices 25 Camera Devices 27 High Frequency Heating Means

Claims (11)

[Claims] 1. A heating means, a control means, an external input means, and a temperature change estimation means are provided, and the set temperature change is input to one point or a plurality of portions of the food being cooked using the external input means. The temperature change estimating means estimates the temperature change of each part of the foodstuff according to the on / off state of the heating means or the strength of the heating means, and the estimated value is substantially equal to at least one of the set temperature changes input from the external input means. like,
A heating and cooking device in which the control means controls the heating means. 2. A heating means, a control means, an external inputting means, a temperature estimating means, and a temperature detecting means are provided, and the set temperature is set for one point or a plurality of portions of the food being cooked using the external inputting means. When you enter the changes and start cooking,
The temperature estimation means estimates the temperature of a portion where the temperature detection means cannot detect the temperature based on the temperature obtained by the temperature detection means, and the temperature of the foodstuff is calculated based on the temperature change of the set temperature input from the external input means. A heating and cooking device in which the control means controls the heating means so as to substantially coincide with at least one. 3. A heating means, a control means, an external inputting means, a temperature estimating means, and a temperature detecting means, wherein the external inputting means is used to set a temperature of one point or a plurality of portions of food being cooked. When you enter the changes and start cooking,
The temperature detecting means detects the ambient temperature around the food,
The temperature estimation means estimates the temperature inside the foodstuff based on the ambient temperature, and the temperature inside the foodstuff is substantially equal to at least one of the set temperature changes input from the external input means. A heating and cooking device in which a control means controls the heating means. 4. A heating means, a control means, an external inputting means, a temperature estimating means, and a temperature detecting means, wherein the external inputting means is used to set a temperature for one point or a plurality of portions of food being cooked. When you enter the changes and start cooking,
The temperature detecting means detects the surface temperature of the food material in a non-contact manner,
The temperature estimation means estimates the temperature inside the foodstuff based on the surface temperature, and the control is performed so that the temperature of the foodstuff substantially matches at least one of the set temperature changes input from the external input means. A cooking device in which means controls the heating means. 5. The cooking apparatus according to claim 4, wherein an infrared temperature sensor is used as the temperature detecting means. 6. A heating means, a control means, an external inputting means, a temperature estimating means, and a temperature detecting means, wherein the external inputting means is used to set a temperature of one point or a plurality of portions of the food being cooked. When you enter the changes and start cooking,
The temperature detecting means detects the surface temperature of the foodstuff in contact with the foodstuff surface, and the temperature estimating means estimates the temperature inside the foodstuff based on the surface temperature, and the temperature inside the foodstuff is input to the outside. A heating and cooking device in which the control means controls the heating means so as to substantially match at least one of the set temperature changes input from the means. 7. A heating means, a control means, an external inputting means, a temperature estimating means, and a temperature detecting means, the temperature detecting means contacting the information of the detecting portion mounted on the surface of the food and the detecting portion without contact. It is composed of a receiving unit for receiving and a processing unit for converting the received information into temperature, and when the set temperature change is input for one point or a plurality of parts of the food being cooked using the external input means, when the cooking is started, the The temperature detection means detects the temperature of the surface or a part of the inside of the foodstuff, and the temperature estimation means estimates the temperature inside the foodstuff based on the temperature detected by the temperature detection means, and A heating and cooking device in which the control means controls the heating means so that the temperature substantially matches at least one of the set temperature changes input from the external input means. 8. The cooking device according to claim 7, wherein a temperature-sensitive liquid crystal device is used as the detection unit of the temperature detection means, and a camera device is used as the reception unit. 9. A display means for displaying both the temperature detected by the temperature detecting means and the temperature estimated by the temperature estimating means, or one of them, momentarily, according to any one of claims 3 to 8. Cooking equipment. 10. A high-frequency heating means is used as the heating means, claim 1 or claim 2 or claim 4 to claim 7.
Alternatively, the heating and cooking device according to claim 9. 11. A high-frequency heating means, a control means, an external input means, a temperature estimation means, and a temperature detection means, wherein the temperature detection means has a needle shape, and the inside of the food material is inserted by being inserted into the food material. When the temperature is detected, the set temperature change is input for one point or a plurality of parts of the food being cooked using the external input means, and the cooking is started, the temperature estimating means is obtained from the temperature detecting means. The surface temperature of the foodstuff is estimated based on the internal temperature, and the control means heats the foodstuff so that the temperature of each part of the foodstuff substantially matches at least one of the set temperature changes input from the external input means. Cooking equipment to control the means.