JP6793317B2 - Cooking equipment - Google Patents

Description

The present invention relates to a cooking device.

A method for detecting that the contents have been spilled from a cooking utensil such as a pot has been proposed (see, for example, Patent Document 1).

In Patent Document 1, a means for detecting the weight of an electromagnetic cooker, which is also called an IH (Induction Heating) cooker, which operates only by electric power without using gas or fire, is provided, and the position of the center of gravity of the cooker heated by the electromagnetic cooker is provided. And a method of detecting a spill of a cooking utensil from a change in weight is disclosed.

Japanese Unexamined Patent Publication No. 2013-72637 JP-A-2007-303804

However, the technique disclosed in Patent Document 1 has a problem that it can be dealt with only after the spillage of the cooking utensil actually occurs. Therefore, it is complicated to wipe and clean the contents spilled on the electromagnetic cooker.

The present invention focuses on the above-mentioned problems, and can accurately determine the spillage of the cooking utensil, and can detect in advance that the spillage of the cooking utensil occurs regardless of the material of the cooking utensil. It is an object of the present invention to provide a cooking apparatus.

In order to achieve the above object, the cooking apparatus according to one embodiment of the present invention includes an imaging unit that captures a thermal image of a region including a cooking utensil during cooking from diagonally above, and a thermal image acquired from the imaging unit. The cooking utensil is provided with a spill detecting unit for detecting the possibility of spilling of the contents in the cooking utensil based on If it is determined that the above is the case, it is determined that the contents may be spilled.

Further, in order to achieve the above object, the cooking support system according to one embodiment of the present invention includes a thermal image camera that captures a thermal image of a region including a cooking utensil during cooking, and a notification that can notify the user of information. The cooking support system that is connected to the device via a network to support the user's cooking, and the thermal image camera attached so as to be able to take a thermal image from diagonally above the cooking utensil via the network. A data acquisition unit that acquires a thermal image of a region including the cooking utensil at predetermined time intervals, and a change amount calculation unit that calculates a value indicating a change in the water level of the contents of the cooking utensil from the acquired thermal image. It is determined whether or not the calculated value indicating the change in the water level is equal to or higher than a predetermined threshold value, and when it is determined that the calculated value indicating the change in the water level is equal to or higher than the predetermined threshold value, cooking is in progress. When the spillage determination unit determines that the contents may be spilled in the cooking utensil and the spillage determination unit determines that the contents may be spilled, the notification device is used. The user is provided with a notification unit for transmitting notification information indicating information for notifying the user that the spillage may occur.

It should be noted that these general or specific embodiments may be realized in a system, method, integrated circuit, computer program or recording medium such as a computer-readable CD-ROM, system, method, integrated circuit, computer. It may be realized by any combination of a program and a recording medium.

According to the present invention, it is possible to provide a cooking support method and a cooking support system that can detect and prevent the occurrence of spillage from a cooking utensil in advance regardless of the material of the cooking utensil.

FIG. 1 is a conceptual diagram showing an example of the overall configuration according to the first embodiment. FIG. 2 is a conceptual diagram showing the positional relationship between the thermal image camera shown in FIG. 1 and the cooking utensil. FIG. 3 is a block diagram showing an example of the configuration of the cooking support system according to the first embodiment. FIG. 4 is a flowchart showing an example of the operation of the cooking support system according to the first embodiment. FIG. 5 is a flowchart showing an example of the detailed operation of S3 in FIG. FIG. 6 is a flowchart showing an example of the detailed operation of S5 in FIG. FIG. 7 is a diagram showing an example of a high temperature portion in the cooking utensil according to the first embodiment. FIG. 8A is a diagram showing an example of a high temperature portion in a cooking utensil in a comparative example. FIG. 8B is a diagram showing an example of a high temperature portion in a cooking utensil in a comparative example. FIG. 9 is a block diagram showing an example of the configuration of the cooking support system according to the second embodiment. FIG. 10 is a block diagram showing an example of the configuration of the cooking support system according to the second embodiment. FIG. 11 is a flowchart showing an example of the operation of the cooking support system according to the second embodiment. FIG. 12 is a flowchart showing an example of the detailed operation of S4 in FIG. FIG. 13 is a flowchart showing an example of the detailed operation of S5A in FIG. FIG. 14 is a thermal image diagram showing an example of a state in which spillage occurs when the cooking utensil according to the second embodiment is covered with a lid. FIG. 15 is a thermal image diagram showing an example of a state in which spillage occurs when the cooking utensil according to the second embodiment is covered with a lid. FIG. 16 is a block diagram showing an example of the configuration of the cooking support system according to the third embodiment. FIG. 17 is a flowchart showing an example of the operation of the cooking support system according to the third embodiment. FIG. 18 is a flowchart showing an example of the detailed operation of S12 in FIG. FIG. 19 is a diagram for explaining a region-specific thermal image generated in S12 in FIG. FIG. 20 is a flowchart showing an example of the detailed operation of S2B in FIG. FIG. 21 is a flowchart showing an example of the detailed operation of S3B in FIG.

(History of obtaining one aspect of the present invention)
A method for detecting that the contents have been spilled from a cooking utensil such as a pot has been proposed (see, for example, Patent Document 1).

In Patent Document 1, a means for detecting the weight of an electromagnetic cooker that operates only by electric power without using gas or fire is provided, and the cooking utensil is spilled from a change in the position of the center of gravity and the weight of the cooking utensil heated by the electromagnetic cooker. The method of detecting the above is disclosed.

However, the technique disclosed in Patent Document 1 has a problem that it can be dealt with only after the cooking utensil is spilled. Therefore, it is complicated to wipe and clean the contents spilled on the electromagnetic cooker.

On the other hand, for example, Patent Document 2 discloses a method of detecting a spill of a cooking utensil heated by an electromagnetic cooker before it occurs by using an infrared sensor that detects the temperature of the cooking utensil.

However, the technique disclosed in Patent Document 2 has a problem that only the temperature information of the surface of one side of the cooking utensil can be acquired due to the positional relationship between the installation position of the infrared sensor and the position where the cooking utensil is placed. Therefore, when the cooking utensil is a stainless steel pot, the temperature information of the contents cannot be acquired by the infrared sensor. Further, in the technique disclosed in Patent Document 2, since the sensor for detecting the cooking utensil is installed separately from the infrared sensor for detecting the temperature of the cooking utensil, it is difficult to install and set these sensors and it is practical to introduce them. There is also the problem that it is not.

In view of the above problems, the present inventors have come up with the following aspects of the invention.

That is, the cooking support method according to one aspect of the present invention connects to a thermal image camera that captures a thermal image of a region including a cooking utensil during cooking and a notification device that can notify a user of information via a network. It is a cooking support method in a cooking support system that supports a user's cooking, and is used for a predetermined time from the thermal image camera attached so as to be able to take a thermal image from diagonally above the cooking utensil via the network. A thermal image of a region including the cooking utensil is acquired for each cooking utensil, a value indicating a change in the water level of the contents in the cooking utensil is calculated from the acquired thermal image, and a value indicating the calculated change in the water level is predetermined. If it is determined whether or not the cooking utensil is equal to or higher than the threshold value of, and it is determined that the calculated value indicating the change in the water level is equal to or higher than the predetermined threshold value, the contents may be spilled in the cooking utensil during cooking. It is determined that there is, and the notification information indicating the information for notifying the user that the spillage may occur is transmitted to the notification device.

According to this aspect, it is possible to detect and prevent the occurrence of spillage from the cooking utensil in advance regardless of the material of the cooking utensil.

Here, for example, the cooking support system is further connected to a cooking device capable of cooking using the cooking utensil via the network, and the cooking support method is further calculated. When it is determined that the value indicating the change in the water level is equal to or higher than a predetermined threshold value, a control signal indicating an instruction to weaken the output of the cooking device may be transmitted to the cooking device.

Further, for example, the control signal may indicate an instruction to stop the heating operation of the cooking apparatus.

Further, for example, the cooking support method calculates a value indicating a change in the area of a predetermined temperature region, which is a region above a predetermined temperature in the thermal image of the cooking utensil, as a value indicating a change in the water level. You may do so.

Further, for example, when the cooking support method further determines whether or not a lid is attached to the cooking utensil during cooking based on the thermal image, and determines that the lid is not attached. It is determined whether or not the value indicating the change in the water level is equal to or higher than a predetermined threshold value, and when it is determined that the lid is attached, the lid of the cooking utensil is based on the thermal image. The value of the temperature change of the edge portion is calculated as a value indicating the change of the water level, and whether or not the value of the temperature change of the edge portion is equal to or higher than a predetermined threshold value is determined. It may be judged.

Further, for example, in the cooking support method, the value of the temperature change of the edge portion is the area of a region above a predetermined temperature existing in the vicinity of the edge portion in the thermal image of the cooking utensil at predetermined time intervals. A value indicating a change may be calculated.

Further, for example, in the cooking support method, a human temperature region, which is a temperature region indicating a person in a background region other than the cooking utensil region, which is a predetermined region including the cooking utensil, is further included in the region of the acquired thermal image. If it is confirmed whether or not it exists and it is confirmed that the human temperature region exists in the background region, the value indicating the change in the water level may be initialized.

Further, for example, the notification device includes a display unit that can be carried by the user and can be visually recognized by the user, and in the cooking support method, the calculated value indicating the change in the water level is equal to or higher than a predetermined threshold value. If it is determined, the notification information may be transmitted to the notification device by e-mail.

Further, the cooking support system according to one aspect of the present invention is connected to a thermal image camera that captures a thermal image of an area including a cooking utensil during cooking and a notification device that can notify a user of information via a network. A cooking support system that assists the user in cooking, and the cooking is performed at predetermined time intervals from the cooking image camera attached so as to be able to take a thermal image from diagonally above the cooking utensil via the network. A data acquisition unit that acquires a thermal image of a region including an appliance, a change amount calculation unit that calculates a value indicating a change in the water level of the contents in the cooking utensil from the acquired thermal image, and a calculated change in the water level. It is determined whether or not the value indicating the above-mentioned value is equal to or more than a predetermined threshold value, and when it is determined that the calculated value indicating the change in the water level is equal to or more than a predetermined threshold value, the contents of the cooking utensil during cooking are cooked. When the spillage determination unit for determining that the spillage of the contents may occur and the spillage determination unit determines that the contents may spill over, the notification device may cause the spillage. It is provided with a notification unit for transmitting notification information indicating information for notifying the user to that effect.

It should be noted that these general or specific embodiments may be realized in a system, method, integrated circuit, computer program or recording medium such as a computer-readable CD-ROM, and the system, method, integrated circuit, computer. It may be realized by any combination of programs or recording media.

Hereinafter, the cooking support method and the like according to one aspect of the present invention will be specifically described with reference to the drawings. It should be noted that all of the embodiments described below show a specific example of the present invention. The numerical values, shapes, materials, components, arrangement positions of the components, etc. shown in the following embodiments are examples, and are not intended to limit the present invention. Further, among the components in the following embodiments, the components not described in the independent claims indicating the highest level concept are described as arbitrary components.

(Embodiment 1)
[overall structure]
Hereinafter, the cooking support system according to the first embodiment will be described with reference to the drawings.

FIG. 1 is a conceptual diagram showing an example of the overall configuration according to the first embodiment. FIG. 2 is a conceptual diagram showing the positional relationship between the thermal image camera 2 shown in FIG. 1 and the cooking utensil 5.

As shown in FIG. 1, the cooking support system 1 is connected to the thermal image camera 2, the cooking device 3, and the notification device 6 via the network 7, and supports the cooking of the user using the cooking utensil 5.

The cooking apparatus 3 is an apparatus capable of cooking using the cooking utensil 5. The cooking apparatus 3 is, for example, an IH cooker that cooks the contents of the cooking utensil 5 by heating the cooking utensil 5 by operating only electric power without using gas or fire. The cooking device 3 is not limited to the IH cooker, and will be described later. If the cooking can be stopped according to the control signal from the cooking support system 1, the cooking device 3 uses gas or fire to perform cooking using the cooking utensil 5. It may be a cooker.

The contents of the cooking utensil 5 are cooked by the cooking apparatus 3 such as a pot.

The thermal image camera 2 is attached so as to be able to take a thermal image from diagonally above the cooking utensil 5, and captures a thermal image of a region including the cooking utensil 5 during cooking of the contents. In the present embodiment, as shown in FIG. 2, the thermal image camera 2 can take a thermal image from diagonally above the cooking utensil 5 by being installed on, for example, a range hood 4 above the cooking apparatus 3. A thermal image of the area including the cooking utensil 5 is taken at predetermined time intervals.

The notification device 6 is a device capable of notifying the user of information. In the present embodiment, the notification device 6 is a device such as a smart phone or a mobile phone, which is provided with a display unit that can be carried by the user and can be visually recognized by the user. The notification device 6 is not limited to a device that can be carried by the user and has a display unit that can be visually recognized by the user, and may be a sound generator that can notify the user of information such as a warning by emitting a sound.

The network 7 is, for example, a wireless communication network such as bluetooth (registered trademark) or wifi, or a network such as a wireless or wired LAN.

[Configuration of cooking support system 1]
FIG. 3 is a block diagram showing an example of the configuration of the cooking support system 1 according to the present embodiment.

As shown in FIG. 3, the cooking support system 1 includes a spill detection unit 10, a notification unit 20, and a heating control unit 30.

When the spill detection unit 10 detects the possibility of spills (occurrence of spills), the notification unit 20 notifies the notification device 6 of information indicating that the spills may occur. To send. In the present embodiment, for example, the notification unit 20 transmits notification information to the notification device 6 that there is a possibility of spillage, for example, by e-mail.

When the spill detection unit 10 detects the possibility of spills, the heating control unit 30 transmits a control signal indicating an instruction to weaken the output of the cooking device 3 to the cooking device 3. Here, the control signal may indicate, for example, an instruction to stop the heating operation of the cooking apparatus.

[Structure of spill detection unit 10]
As shown in FIG. 3, the spill detection unit 10 includes a data acquisition unit 11, a high temperature portion detection unit 12, a cooking utensil detection unit 13, a storage unit 14, a change amount calculation unit 15, and a spill determination unit 16. Based on the thermal image acquired from the thermal image camera 2, it is detected that the contents of the cooking utensil 5 may be spilled.

The data acquisition unit 11 acquires a thermal image of a region including the cooking utensil 5 at predetermined time intervals from the thermal image camera 2.

The cooking utensil detection unit 13 detects whether or not the cooking utensil 5 is present from the thermal image acquired by the data acquisition unit 11. In the present embodiment, the cooking utensil detection unit 13 performs image processing for binarizing and smoothing the thermal image acquired by the data acquisition unit 11, and in the image-processed thermal image, the edge (edge) of the cooking utensil 5. ) Is performed to detect whether or not the cooking utensil 5 is present. When the detection process is successful, the cooking utensil detection unit 13 stores the position information of the cooking utensil 5 in the thermal image acquired by the data acquisition unit 11 and the temperature information that can be acquired from the thermal image corresponding to the cooking utensil 5. Store in part 14.

The high temperature portion detection unit 12 detects the high temperature portion of the cooking utensil 5 from the thermal image acquired by the data acquisition unit 11. In the present embodiment, the high temperature portion detection unit 12 detects a high temperature region of, for example, 70 ° C. or higher in the thermal image acquired by the data acquisition unit 11, and stores the detected high temperature region as temperature information in the storage unit 14.

The storage unit 14 is composed of, for example, an SD card or a flash memory, and stores the above-mentioned temperature information (thermal image in a high temperature region) and the position information of the cooking utensil 5 in the thermal image acquired by the data acquisition unit 11.

The change amount calculation unit 15 calculates a value indicating a change in the water level of the contents in the cooking utensil 5 from the thermal image acquired by the data acquisition unit 11. Here, the change amount calculation unit 15 calculates, for example, as a value indicating a change in the water level, a value indicating a change in the area of a predetermined temperature region, which is a region above the predetermined temperature in the thermal image of the cooking utensil 5 at predetermined time intervals. To do.

In the present embodiment, the change amount calculation unit 15 is the contents of the cooking utensil 51 and the cooking utensil 5 from a high temperature region of, for example, 70 ° C. or higher in the cooking utensil 5 in the thermal image detected by the cooking utensil detection unit 13. Detect the water level of.

Further, the change amount calculation unit 15 is between the water level (upper edge of the high temperature region) of the contents of the cooking utensil 5 detected and the edge (upper edge) of the cooking utensil 5 detected by the cooking utensil detection unit 13. Calculate the difference distance.

The change amount calculation unit 15 stores in the storage unit 14 the information indicating the water level of the detected contents (upper edge of the high temperature region) and the calculated difference distance. When the storage unit 14 stores information indicating the water level of the content detected before a predetermined time, the change amount calculation unit 15 calculates the rate of increase in the water level of the detected content. Here, the change amount calculation unit 15 calculates, as the rate of increase in the water level of the contents, the rate of increase indicating the change in the area of the high temperature region, which is, for example, 70 ° C. or higher in the thermal image of the cooking utensil 5 at predetermined time intervals. To do.

The change amount calculation unit 15 sets the ratio of the high temperature region of the thermal image showing the contents of the cooking utensil 5 to the region of the thermal image showing the cooking utensil 5 as a value indicating the change of the water level of the contents in the cooking utensil 5. It may be calculated.

The spill determination unit 16 determines whether or not the value indicating the change in the water level calculated by the change amount calculation unit 15 is equal to or greater than a predetermined threshold value. When the spillage determination unit 16 determines that the value indicating the change in the water level calculated by the change amount calculation unit 15 is equal to or higher than a predetermined threshold value, the spillage of the contents may occur in the cooking utensil 5 during cooking. judge.

In the present embodiment, the spillage determination unit 16 determines whether or not the increase rate calculated by the change amount calculation unit 15 is equal to or higher than a predetermined threshold value (hereinafter, referred to as a first threshold value). When the spillage determination unit 16 determines that the rate of increase calculated by the change amount calculation unit 15 is equal to or greater than the first threshold value, the spillage determination unit 16 determines that the contents may be spilled over in the cooking utensil 5 during cooking.

When the spillage determination unit 16 determines that the increase rate calculated by the change amount calculation unit 15 is equal to or greater than the first threshold value, the spill determination unit 16 further determines whether or not the calculated increase rate is equal to or greater than the second threshold value. May be good.

When the calculated increase rate is determined to be equal to or higher than the second threshold value, the spill determination unit 16 determines that the contents are actually spilled in the cooking utensil 5 during cooking, for example, within a few seconds. You may. Further, when the spillage determination unit 16 determines that the calculated increase rate is smaller than the second threshold value, the spillage of the contents may occur in the cooking utensil 5 during cooking, for example, within several tens of seconds to several minutes. It may be determined that there is a spillage prediction.

Further, as described above, the change amount calculation unit 15 determines the change in the water level of the contents of the cooking utensil 5 as a value of the thermal image showing the contents of the cooking utensil 5 with respect to the region of the thermal image showing the cooking utensil 5. The proportion of the high temperature region may be calculated. In this case, the spillage determination unit 16 predicts spillage when the high temperature region of the thermal image showing the contents of the cooking utensil 5 during cooking is 50% to 80% of the region of the thermal image showing the cooking utensil 5. You may judge. Then, the spill determination unit 16 determines the occurrence of spill when the high temperature region of the thermal image showing the contents of the cooking utensil 5 during cooking exceeds 80% of the region of the thermal image showing the cooking utensil 5. You may.

[Operation of cooking support system 1]
Next, the operation of the cooking support system 1 configured as described above will be described.

FIG. 4 is a flowchart showing an example of the operation of the cooking support system 1 according to the first embodiment.

First, the cooking support system 1 performs a thermal image acquisition process of acquiring a thermal image of a region including the cooking utensil 5 at predetermined time intervals from the thermal image camera 2 via the network 7 (S1).

Next, the cooking support system 1 performs a cooking utensil detection process for detecting the cooking utensil 5 based on the thermal image acquired in S1 (S3). Here, the details of the cooking utensil detection process will be described with reference to FIG. FIG. 5 is a flowchart showing an example of the detailed operation of S3 in FIG.

As shown in FIG. 5, the cooking support system 1 first performs binarization processing (S32) and smoothing processing (S33) of the acquired thermal image. Since the image processing of the binarization process and the smoothing process is known, the description thereof is omitted here. Next, the cooking support system 1 performs an edge detection process of the cooking utensil 5 in the thermal image processed in S32 and S33 (S34). Here, if the cooking utensil 5 is, for example, a pot, its edge is, for example, circular. That is, the edge of the cooking utensil 5 can be detected by the characteristics of the cooking utensil 5 edge such as a circle, an ellipse, and a straight line. Even if there are a plurality of cooking utensils 5, each can be detected by the characteristics of the edge. Next, when the cooking support system 1 succeeds in detecting the edge of the cooking utensil 5 (Yes in S35), the cooking support system 1 together with the position information in the acquired thermal image of the cooking utensil 5 (corresponding cooking utensil 5) in which the detection process is successful. , The temperature information that can be acquired from the thermal image corresponding to the cooking utensil 5 is stored in the storage unit 14 (S36). Here, the temperature information stored in the storage unit 14 may be a thermal image of the position corresponding to the cooking utensil 5. When the edge detection process of the cooking utensil 5 fails (No in S35), the cooking support system 1 returns to S1 and starts over from the thermal image acquisition process.

Next, the cooking support system 1 performs a spill determination process (S5). Here, the details of the spill determination process will be described with reference to FIG. FIG. 6 is a flowchart showing an example of the detailed operation of S5 in FIG. FIG. 7 is a diagram showing an example of a high temperature portion in the cooking utensil according to the first embodiment. 8A and 8B are diagrams showing an example of a high temperature portion in a cooking utensil in a comparative example. In FIGS. 7 to 8B, the cooking utensil 51 and the cooking utensil 52 are examples of the cooking utensil 5, and show a stainless steel pot and an enamel pot, respectively.

As shown in FIG. 6, the cooking support system 1 first detects the water level of the contents from the high temperature portion in the cooking utensil 5 based on the thermal image acquired in S1 (S51).

In the present embodiment, as shown in FIG. 7, for example, as shown in FIG. 7, the cooking support system 1 has a high temperature region of, for example, 70 ° C. or higher in the cooking utensil 51 and the cooking utensil 52 (in the pot) detected in S3. The water level of the contents of the cooking utensil 51 and the cooking utensil 52 can be detected from (the hatched portion in the figure). This is because the thermal image camera 2 is attached so that the thermal image from diagonally above the cooking utensils 51 and 52 can be taken, and the thermal image of the region including the cooking utensils 51 and 52 during cooking is taken. The water level of the contents of the cooking utensil 51 and the cooking utensil 52 can be detected from the peripheral edge of the high temperature region. On the other hand, for example, as shown in FIG. 8A, in the thermal image of the comparative example in which the cooking utensil 51 and the cooking utensil 52 are photographed from the side, a high temperature region of 70 ° C. or higher from the cooking utensil 52 which is a pot made of enamel (in the figure). Since the hatched part) can be recognized, the water level of the contents can be detected. However, since the cooking utensil 51, which is a stainless steel pot, cannot recognize the high temperature region of 70 ° C. or higher, the water level of the contents cannot be detected. Further, for example, as shown in FIG. 8B, in the thermal image of the comparative example in which the cooking utensil 51 and the cooking utensil 52 are photographed from above, the cooking utensil 51 and the cooking utensil 52 have a high temperature region of 70 ° C. or higher (hatched portion in the drawing). ) Can be recognized. However, since there is no difference in height between the peripheral edge of the high temperature region and the edges of the cooking utensil 51 and the cooking utensil 52, the water level of these contents cannot be accurately detected.

Next, the cooking support system 1 calculates the difference distance between the water level of the contents of the cooking utensil 5 detected in S51 and the edge (upper edge) of the cooking utensil 5 (S52). In the present embodiment, the cooking support system 1 includes a peripheral edge of a high temperature region of 70 ° C. or higher indicating the water level of the contents of the cooking utensil 5 detected in S51, and the cooking utensil 5 detected in S3 and stored in the storage unit 14. The difference distance between the cooking utensil 5 and the edge shown in the position information of is calculated.

Next, the cooking support system 1 confirms whether or not the storage unit 14 stores information indicating the water level of the contents detected before a predetermined time (S53). Here, the information indicating the water level of the contents detected before a predetermined time is, for example, a thermal image showing the peripheral edge of a high temperature region of 70 ° C. or higher. When it is confirmed that the storage unit 14 does not store the information indicating the water level of the content detected before a predetermined time (No in S53), the cooking support system 1 detects the content in S51. The information indicating the water level and the difference distance calculated in S52 are stored in the storage unit 14 (S55).

In S53, when the cooking support system 1 confirms that the storage unit 14 stores information indicating the water level of the contents detected before a predetermined time (Yes in S53), the contents detected in S51. The rate of increase in the water level of (S54) is calculated. Here, the rate of increase in the water level of the contents detected in S51 corresponds to a value indicating a change in the water level of the contents in the cooking utensil 5, and is, for example, a high temperature of 70 ° C. or higher in the thermal image of the cooking utensil 5 at predetermined time intervals. It is calculated from the rate of increase indicating the change in the area of the area.

Next, the cooking support system 1 determines whether or not the rate of increase calculated in S54 is equal to or higher than the first threshold value (predetermined threshold value) (S56). When the rate of increase calculated in S54 is smaller than the first threshold value (No in S56), the process proceeds to S55, and the information indicating the water level of the contents detected in S51 and the difference distance calculated in S52 are stored in the storage unit 14. To do.

Next, in S56, when the cooking support system 1 determines that the increase rate calculated in S54 is equal to or greater than the first threshold value (Yes in S56), there is a possibility that the contents may be spilled in the cooking utensil 5 during cooking. It is determined that there is, and further, it is determined whether or not the rate of increase calculated in S54 is equal to or greater than the second threshold value (S57).

When the cooking support system 1 determines that the rate of increase calculated in S54 is equal to or greater than the second threshold value (Yes in S57), it determines the occurrence of spillage (S58). Here, the occurrence of spillage means that, as described above, spillage of the contents occurs in the cooking utensil 5 during cooking, for example, within a few seconds.

On the other hand, when the cooking support system 1 determines that the rate of increase calculated in S54 is smaller than the second threshold value (No in S57), it determines the prediction of spillage (S59). As described above, the spill prediction means that the contents may be spilled in the cooking utensil 5 during cooking, for example, within several tens of seconds to several minutes.

Hereinafter, the description will be continued by returning to FIG.

Next, when the cooking support system 1 determines in S5 that there is a risk of spillage, the cooking support system 1 provides the notification device 6 with notification information indicating information indicating that spillage may occur. Perform notification processing to be transmitted (S7).

Next, when it is determined in S5 that the cooking support system 1 may cause spillage, the cooking support system 1 transmits a control signal indicating an instruction to weaken the output of the cooking device 3 to the cooking device 3. Control processing is performed (S9). Here, the details of the heat control process will be described with reference to FIG. FIG. 9 is a flowchart showing an example of the detailed operation of S9 in FIG.

As shown in FIG. 9, the cooking support system 1 first confirms whether or not the occurrence of spillage is determined in the spillage determination process of S5 (S91).

In S91, when the cooking support system 1 confirms that the occurrence of spillage has been determined (Yes in S91), the heating operation of the cooking apparatus 3 is stopped (S92), and the user of the cooking apparatus 3 has spillage. Notify that it will be done (S93). In the present embodiment, the cooking support system 1 transmits a control signal indicating an instruction to stop the heating operation of the cooking device 3 to the cooking device 3 to stop the heating operation of the cooking device 3. Further, the cooking support system 1 notifies the user of the occurrence of the spill by transmitting the notification information indicating the information for notifying the user of the occurrence of the spill to the notification device 6. Either S92 or S93 may be performed first.

In S91, when it is confirmed that the occurrence of spillage has not been determined (No in S91), the cooking support system 1 confirms whether or not the spillage prediction has been determined in the spillage determination process of S5 (S94). In S94, when the cooking support system 1 confirms that the spill prediction has been determined (Yes in S94), it controls the heating power of the cooking device 3 (S95) and notifies the user of the cooking device 3 of the spill prediction. (S96). In the present embodiment, the cooking support system 1 transmits a control signal indicating an instruction to weaken the output of the cooking device 3 to the cooking device 3 to control the heating power of the cooking device 3. Further, the cooking support system 1 notifies the user of the spillage prediction by transmitting the notification information indicating the information for notifying the user of the spillage prediction to the notification device 6. Either S95 or S96 may be performed first. Further, in S94, when it is confirmed that the spillage prediction is not determined (No in S94), the cooking support system 1 proceeds to S1 and restarts from the thermal image acquisition process.

[Effects of Embodiment 1 and the like]
As described above, according to the cooking support system and the cooking support method of the present embodiment, by using the thermal image taken from diagonally above the cooking utensil 5, the cooking utensil 5 is used regardless of the material of the cooking utensil 5. It is possible to detect and prevent the occurrence of spillage of the contents in the above.

As a comparative example, for example, when using a thermal image of the cooking utensil 5 taken from the side, if the cooking utensil 5 has a low thermal conductivity such as a stainless steel pot, temperature information cannot be obtained from the thermal image. The water level of the contents cannot be detected and the spillage judgment cannot be performed. Further, even if the cooking utensil 5 has a high thermal conductivity such as a hollow pot, when a plurality of cooking utensils 5 are arranged in parallel in the cooking apparatus 3 as viewed from the thermal image camera 2, a plurality of cooking utensils 5 are cooked. Since the temperature information of each of the appliances 5 cannot be obtained from the thermal image, the water level of the contents cannot be detected.

Further, for example, when a thermal image of the cooking utensil 5 taken from directly above (above) is used, the temperature information of the contents is detected even if the cooking utensil 5 has a low thermal conductivity such as a stainless steel pot. it can. However, at the time of initial photographing in which the temperature of the contents is low, it is difficult to distinguish between the cooking apparatus 3 and the cooking utensil 5 in the acquired thermal image, so that the edge detection accuracy of the cooking utensil 5 deteriorates, and the cooking utensil 5 accurately. The temperature information of the contents cannot be obtained. Furthermore, when using a thermal image of the cooking utensil 5 taken from directly above (above), it is difficult to distinguish between the upper edge of the contents and the edge of the cooking utensil 5, so the water level of the contents can be detected accurately from the thermal image. Can not. Therefore, when a thermal image of the cooking utensil 5 taken from directly above (above) is used, it is not possible to accurately determine the spillage.

On the other hand, according to the cooking support system and the cooking support method of the present embodiment, since the thermal image of the cooking utensil 5 taken from diagonally above (upper licking angle) is used, regardless of the material of the cooking utensil 5, It is easy to distinguish between the upper edge of the contents and the edge of the cooking utensil 5. Therefore, it is easy to detect the water level of the contents more accurately, and it is easy to calculate the amount of change in the water level of the contents (movement of the water level), so that the spillage determination can be performed accurately. As a result, it is possible to detect and prevent the occurrence of spillage of the contents in the cooking utensil 5 in advance regardless of the material of the cooking utensil 5.

(Embodiment 2)
In the first embodiment, the cooking support method and the cooking support system when the cooking utensil 5 such as a pot is not covered with a lid have been described, but the present invention is not limited to this. In the second embodiment, a cooking support method and a cooking support system in consideration of the case where the cooking utensil 5 is covered with a lid will be described. In the following, the same points as in the first embodiment will be omitted, and different points will be mainly described.

[Cooking support system 1A configuration]
FIG. 10 is a block diagram showing an example of the configuration of the cooking support system 1A according to the second embodiment. The same elements as those in FIG. 3 are designated by the same reference numerals, and detailed description thereof will be omitted.

As shown in FIG. 10, the cooking support system 1A includes a spill detection unit 10A, a notification unit 20, and a heating control unit 30. The cooking support system 1A shown in FIG. 10 has a different configuration of the spill detection unit 10A from the cooking support system 1 in the first embodiment. Since the other configurations are the same as those in the first embodiment, the description thereof is omitted here.

[Structure of spill detection unit 10A]
As shown in FIG. 10, the spill detection unit 10A includes a data acquisition unit 11, a high temperature portion detection unit 12, a cooking utensil detection unit 13, a storage unit 14, a change amount calculation unit 15A, and a spill determination unit 16A. The lid determination unit 17 is provided, and the possibility of spillage of the contents in the cooking utensil 5 is detected based on the thermal image acquired from the thermal image camera 2. More specifically, in the spill detection unit 10A shown in FIG. 10, a lid determination unit 17 is added to the spill detection unit 10 in the first embodiment, and the configuration of the change amount calculation unit 15A and the spill determination unit 16A is configured. different.

The lid determination unit 17 determines whether or not the lid is attached to the cooking utensil 5 during cooking based on the thermal image. When the lid determination unit 17 determines that the lid is attached to the cooking utensil 5 during cooking, it further detects the edge portion of the lid of the cooking utensil 5 based on the thermal image.

When the lid determination unit 17 determines that the lid is attached to the cooking utensil 5 during cooking, the change amount calculation unit 15A determines the lid as a value indicating a change in the water level of the contents of the cooking utensil 5. The value of the temperature change of the edge portion detected by the portion 17 is calculated. Here, the change amount calculation unit 15A shows the change in the area of the region above the predetermined temperature existing in the vicinity of the edge portion in the thermal image of the cooking utensil 5 at predetermined time intervals as the value of the temperature change of the edge portion. Calculate the value.

The spill determination unit 16A determines whether or not the value indicating the change in the water level calculated by the change amount calculation unit 15 is equal to or greater than a predetermined threshold value. More specifically, when the lid determination unit 17 determines that the lid is not attached to the cooking utensil 5 during cooking, the spill determination unit 16A calculates the edge value calculated by the change amount calculation unit 15A. It is determined whether or not the value of the temperature change of the portion is equal to or higher than a predetermined threshold value (fourth threshold value). When the spillage determination unit 16A determines that the value of the temperature change at the edge portion calculated by the change amount calculation unit 15A is equal to or higher than a predetermined threshold value (fourth threshold value), the contents of the cooking utensil 5 during cooking are cooked. Judge that there is a risk of spillage.

[Operation of cooking support system 1A]
Next, the operation of the cooking support system 1A configured as described above will be described.

FIG. 11 is a flowchart showing an example of the operation of the cooking support system 1A according to the second embodiment. The same elements as those in FIG. 4 are designated by the same reference numerals, and detailed description thereof will be omitted.

First, the cooking support system 1A performs a thermal image acquisition process of acquiring a thermal image of a region including the cooking utensil 5 at predetermined time intervals from the thermal image camera 2 via the network 7 (S1).

Next, the cooking support system 1A performs a cooking utensil detection process for detecting the cooking utensil 5 based on the thermal image acquired in S1 (S3).

Next, the cooking support system 1A performs a lid detection process of the cooking utensil 5 based on the thermal image acquired in S1 (S4). Here, the details of the lid detection process will be described with reference to FIG. FIG. 12 is a flowchart showing an example of the detailed operation of S4 in FIG.

As shown in FIG. 12, the cooking support system 1A first acquires the position information and the temperature information of the cooking utensil 5 stored in S3 from the storage unit 14 (S41). The cooking support system 1A acquires the latest temperature information of the cooking utensil 5 after a lapse of a predetermined time (Yes in S42) (S43). In the present embodiment, the latest temperature information of the cooking utensil 5 is the latest thermal image of the high temperature region detected by the high temperature portion detection unit 12 and stored in the storage unit 14. Next, the cooking support system 1A calculates the amount of change, which is the difference between the previous temperature and the latest temperature (S44). More specifically, the cooking support system 1A includes the thermal image (previous temperature information) of the high temperature region of the cooking utensil 5 acquired in S41 and S43 before the predetermined time and the high temperature region of the cooking utensil 5 after the predetermined time. From the thermal image (latest temperature information), the amount of change, which is the difference between the previous temperature information and the latest temperature information, is calculated. Next, the cooking support system 1A determines whether or not the calculated amount of change is equal to or greater than the threshold value (third threshold value) (S45). In S45, when the cooking support system 1A determines that the amount of change calculated in S44 is equal to or greater than the third threshold value (Yes in S45), it determines that there is no lid, that is, the cooking utensil 5 is not covered. (S46). On the other hand, when it is determined that the amount of change calculated in S44 is smaller than the third threshold value (No in S45), it is determined that the cooking utensil 5 has a lid (lid) (S47). Finally, the cooking support system 1A stores the determination result of S45, that is, the lid information of the cooking utensil 5, in the storage unit 14 (S48).

Next, the cooking support system 1A performs a spill determination process (S5A). Here, the details of the spillage determination process performed by the cooking support system 1A will be described with reference to FIG. FIG. 13 is a flowchart showing an example of the detailed operation of S5A in FIG.

As shown in FIG. 13, the cooking support system 1A first acquires the lid information of the cooking utensil 5 stored in S4 from the storage unit 14 (S501), and determines whether or not the cooking utensil 5 is covered. Judgment (S502).

In S501, when the cooking support system 1A determines that the cooking utensil 5 is not covered (No in S502), it proceeds to S51 shown in FIG. 6 and performs the spillage determination process described in S51 to S59 shown in FIG. Do.

On the other hand, in S501, when it is determined that the cooking utensil 5 is covered with the lid (Yes in S502), the cooking support system 1A stores the temperature information of the edge of the cooking utensil 5 in the storage unit 14 (S503). In the present embodiment, the cooking support system 1A specifies the position of the edge (edge portion) of the cooking utensil 5 in the thermal image based on the position information of the cooking utensil 5 acquired from the storage unit 14. Then, the cooking support system 1A extracts the temperature information (heat image) at the position of the edge of the cooking utensil 5 from the temperature information (heat image) acquired from the storage unit 14, and the edge of the cooking utensil 5 is stored in the storage unit 14. It is stored as temperature information (thermal image) of. The position of the edge (edge portion) of the cooking utensil 5 may be any position near the edge including the edge, and may be outside or inside the edge including the edge and outside slightly away from the edge. Good.

Next, the cooking support system 1A confirms whether or not the temperature information of the edge before a predetermined time is stored in the storage unit 14 (S504). When it is confirmed in S504 that the storage unit 14 does not store the temperature information of the edge before a predetermined time (No in S504), the cooking support system 1A proceeds to S1 shown in FIG. Start over from the thermal image acquisition process.

On the other hand, in S504, when the cooking support system 1A confirms that the storage unit 14 stores the temperature information of the edge before a predetermined time (Yes in S504), the change from the previous temperature of the edge. The amount is calculated (S505). More specifically, in the cooking support system 1A, the previous temperature and the latest temperature are obtained from the thermal image of the edge (previous temperature) before the predetermined time and the thermal image (latest temperature) of the edge after the predetermined time. Calculate the amount of change that is the difference.

Next, the cooking support system 1A determines whether or not the calculated amount of change is equal to or greater than the threshold value (fourth threshold value) (S506). When it is determined that the amount of change calculated in S505 is smaller than the fourth threshold value (No in S506), the process proceeds to S1 shown in FIG. 11 and the process is restarted from the thermal image acquisition process.

On the other hand, in S506, when the cooking support system 1A determines that the amount of change calculated in S505 is equal to or greater than the fourth threshold value (Yes in S506), the cooking support system 1A determines the occurrence of spillage (S507). As described above, this occurrence of spillage means that the spillage of the contents occurs in the cooking utensil 5 during cooking, for example, within a few seconds. The cooking support system 1A determines that the amount of change calculated in S505 is equal to or greater than the fourth threshold value when a temperature region of 75 ° C. or higher appears in the thermal image near the position of the edge (edge portion). You may. Further, depending on the material of the cooking utensil 5, the amount of change calculated in S505 when the shape of the temperature region of 75 ° C. or higher is deformed (not circular) in the thermal image near the position of the edge (edge) is the second. It may be determined that it is 4 threshold values or more.

Here, the reason why the determination can be made in this way will be described with reference to FIGS. 14 and 15.

14 and 15 are thermal image diagrams showing an example of a state in which spillage occurs when the cooking utensil according to the second embodiment is covered with a lid. In FIGS. 14 and 15, the cooking utensil 51 and the cooking utensil 52 are examples of the cooking utensil 5 as described above, and show a stainless steel pot and an enamel pot, respectively. Further, the cooking utensil 51 is provided with a lid 51a, and the cooking utensil 52 is provided with a lid 52a.

For example, as shown in FIG. 14A, if the cooking utensil 51 is covered with the lid 51a before boiling, a high temperature region of 70 ° C. or higher does not appear in the thermal image. On the other hand, as shown in FIG. 14B, when there is a risk of spillage, a high temperature region (hatched portion in the figure) of 70 ° C. or higher is formed in a part near the edge (edge end portion) of the lid 51a. It is appearing. This high temperature region corresponds to foam spillage from the gap between the cooking utensil 51 and the lid 51a. After that, as shown in (c) and (d) of FIG. 14, a part of the edge at a high temperature of 70 ° C. or higher (hatched portion in the figure) becomes larger, the degree of bubble spillage becomes larger, and the spillage actually occurs. Occurs in. In this way, since the spillage occurs and progresses, it is possible to determine the occurrence of the spillage when a temperature region of 75 ° C. or higher appears in the vicinity of the edge of the lid 51a.

The same can be said for the cooking utensil 52 with the lid 52a, which is a pot made of enamel shown in FIG. However, in the case of enamel, the temperature change of the cooking utensil 5 can be seen from the thermal image. More specifically, for example, as shown in FIG. 15A, if the cooking utensil 52 is covered with the lid 52a before boiling, a high temperature region of 70 ° C. or higher does not appear in the thermal image. On the other hand, as shown in FIG. 15 (b), at the time of steam generation, a part of the lid 52a is heated by the steam in the cooking utensil 52, and a part of the lid 52a has a high temperature region of 70 ° C. or higher (in the figure). Hatching part) appears. Then, as shown in FIG. 15 (c), when there is a risk of spillage, a high temperature region (hatched portion in the figure) of 70 ° C. or higher appears on the entire lid 52a. This is because the water level of the contents in the cooking utensil 52 has risen to near the lid 52a, and it is just before the spillage occurs. After that, as shown in FIG. 15 (d), the shape of the high temperature region (hatched portion in the figure) of 70 ° C. or higher over the entire lid 52a is deformed, and spillage actually occurs. In such a shape collapse on the thermal image, the degree of foam spilling from the gap between the cooking utensil 52 and the lid 52a becomes large, and the lid 52a is pushed up to spill a part of the contents from the cooking utensil 52. Because. Since the spillage occurs in this way, the shape of the region above the predetermined temperature near the position of the edge is deformed, not only when the temperature range of 75 ° C. or higher appears near the position of the edge of the lid 52a ( If it is no longer circular), the occurrence of spillage can be determined.

[Effects of Embodiment 2 and the like]
As described above, in the cooking utensil 5 having a low thermal conductivity such as a stainless steel pot, if the lid is closed, the water level of the contents cannot be directly detected from the thermal image to determine the spillage. However, according to the cooking support system and the cooking support method of the present embodiment, the water level of the contents appears in the high temperature portion of the thermal image showing the bubble spill appearing at the edge (edge portion) of the lid or in the entire lid. By detecting the shape deformation of the high temperature portion of the thermal image, it is possible to determine the spillage. As a result, it is possible to detect and prevent the occurrence of spillage of the contents in the cooking utensil 5 in advance regardless of the material of the cooking utensil 5.

(Embodiment 3)
In the first and second embodiments, the cooking support method and the cooking support system in the case where no person is involved until the cooking utensil 5 is spilled have been described, but the present invention is not limited to this. In the third embodiment, the cooking support method and the cooking support system in consideration of the case where the user (person) is involved in the cooking utensil 5 by stirring the contents or opening the lid will be described. In the following, the same points as those of the first and second embodiments will be omitted, and different points will be mainly described.

[Cooking support system 1B configuration]
FIG. 16 is a block diagram showing an example of the configuration of the cooking support system 1B according to the third embodiment. The same elements as those in FIGS. 3 and 10 are designated by the same reference numerals, and detailed description thereof will be omitted.

As shown in FIG. 16, the cooking support system 1B includes a spill detection unit 10B, a notification unit 20, and a heating control unit 30. The cooking support system 1B shown in FIG. 16 has a different configuration of the spill detection unit 10B from the cooking support system 1A in the second embodiment. Since other configurations are the same as those in the second embodiment, the description thereof is omitted here.

[Structure of spill detection unit 10B]
As shown in FIG. 16, the spill detection unit 10B includes a data acquisition unit 11, a high temperature portion detection unit 12, a cooking utensil detection unit 13, a storage unit 14, a change amount calculation unit 15A, and a spill determination unit 16B. The lid determination unit 17 and the presence / absence detection unit 18 are provided, and the possibility that the contents of the cooking utensil 5 may be spilled is detected based on the thermal image acquired from the thermal image camera 2. More specifically, in the spill detection unit 10B shown in FIG. 16, the presence / absence detection unit 18 is added to the spill detection unit 10A in the second embodiment, and the configuration of the spill determination unit 16B is different.

In the person presence / absence detection unit 18, the person temperature region, which is a temperature region indicating a person in the background region other than the cookware region, which is a predetermined region including the cooking utensil 5, is included in the region of the thermal image acquired by the data acquisition unit 11. Check if it exists. In this way, the presence / absence detection unit 18 detects the presence / absence of a person in the background region of the thermal image acquired by the data acquisition unit 11.

The spill determination unit 16B determines whether or not the value indicating the change in the water level calculated by the change amount calculation unit 15 is equal to or greater than a predetermined threshold value. More specifically, when the person presence / absence detection unit 18 confirms that the person temperature region exists in the background area, the spillage determination unit 16B initializes a value indicating a temperature change of the water level of the contents in the cooking utensil 5. To do. The operation of the spillage determination unit 16B when the presence / absence detection unit 18 cannot confirm that the person temperature region exists in the background area, that is, when it is confirmed that there is no person in the background area, will be described in the second embodiment. Since it is the same as the spillage determination unit 16A, the description here will be omitted.

[Operation of cooking support system 1B]
Next, the operation of the cooking support system 1B configured as described above will be described.

FIG. 17 is a flowchart showing an example of the operation of the cooking support system 1B according to the third embodiment. The same elements as those in FIGS. 4 and 11 are designated by the same reference numerals, and detailed description thereof will be omitted.

First, the cooking support system 1B performs a thermal image acquisition process (S1B). More specifically, the cooking support system 1B acquires a thermal image of a region including the cooking utensil 5 at predetermined time intervals from the thermal image camera 2 via the network 7 (S11), and heat image generation processing for each region. (S12). Here, the details of the area-specific thermal image generation processing will be described with reference to FIGS. 18 and 19. FIG. 18 is a flowchart showing an example of the detailed operation of S12 in FIG. FIG. 19 is a diagram for explaining a region-specific thermal image generated in S12 in FIG. As shown in FIG. 18, the cooking support system 1B first displays a thermal image of a region including the cooking utensil 5 for each predetermined time acquired in S11, a cooking utensil region and a cooking utensil region which are predetermined regions including the cooking utensil 5. Separated from the background area other than (S121). In the example shown in FIG. 19, the cooking support system 1B separates the thermal image 200 of the region including the cooking utensil 5 (not shown) acquired in S11 into the cooking utensil region 201 and the background region 202. Next, the cooking support system 1B calculates the average temperature in the cooking utensil region and the background region (S122). Next, the cooking support system 1B creates a thermal image of the cooking utensil region and a thermal image of the background region (S123). The order of processing of S122 and S123 may be reversed.

Next, the cooking support system 1B performs a person detection process using the thermal image of the background region created in S1B (S2B). Here, the details of the person detection process will be described with reference to FIG. FIG. 20 is a flowchart showing an example of the detailed operation of S2B in FIG. As shown in FIG. 20, the cooking support system 1B first acquires a thermal image of the background region created in S12 at predetermined time intervals (S201). Next, the cooking support system 1B confirms whether or not the acquired thermal image of the background region has a temperature region close to the body temperature of the person and a temperature region indicating the person (S202).

In S202, the cooking support system 1B proceeds to the process of S3 when there is no temperature region indicating a person in the acquired thermal image of the background region (No in S202). On the other hand, in S202, when it is confirmed that the acquired thermal image of the background region has a temperature region indicating a person (Yes in S202), the cooking support system 1B further confirms whether it is after the determination of spillage prediction (S203). ).

In S203, when it is confirmed that the cooking support system 1B is not after the determination of the spillage prediction (No in S203), the cooking support system 1B returns to S1B and performs the thermal image acquisition process. On the other hand, in S203, when the cooking support system 1B confirms that the spillage prediction has been determined (Yes in S203), it initializes the information used for the spillage determination (S204), returns to S1B, and performs the thermal image acquisition process. Start over. In the present embodiment, in S204, the cooking support system 1B initializes a value indicating a temperature change of the water level of the contents in the cooking utensil 5 stored in the storage unit 14. As information indicating the water level of the contents in the cooking utensil 5 detected before the predetermined time, for example, when the thermal image of the high temperature portion of the cooking utensil 5 before the predetermined time is stored in the storage unit 14, the predetermined time before. You may delete the thermal image of the hot part of. Further, when the increase rate of the water level of the contents of the cooking utensil 5 is stored in the storage unit 14 as a value indicating the temperature change of the water level of the contents of the cooking utensil 5, the increase rate is set to 0. May be good. Further, when the temperature information (thermal image) of the edge before the predetermined time is stored in the storage unit 14 as a value indicating the temperature change of the water level of the contents in the cooking utensil 5, the edge of the edge before the predetermined time The temperature information may be deleted.

Hereinafter, the description will be continued by returning to FIG.

Next, the cooking support system 1B performs a cooking utensil detection process for detecting the cooking utensil 5 based on the thermal image of the background region created in S1B (S3B). Here, the details of the cooking utensil detection process of S3B will be described with reference to FIG. FIG. 21 is a flowchart showing an example of the detailed operation of S3B in FIG. As shown in FIG. 21, the cooking support system 1B first acquires a thermal image of the cooking utensil region created in S1B (S301). Next, the heat image of the cooking utensil region acquired in S301 is binarized (S301) and smoothed (S302). The processing of S301 and S302 is the same as that of S31 and S32 of FIG. 5 described in the first embodiment. Further, since the processes of S303 to 306 are the same as those of S33 to S36 of FIG. 5 described in the first embodiment, the description thereof will be omitted here.

Next, the lid detection process of the cooking utensil 5 is performed based on the thermal image of the cooking utensil region created in the cooking support systems 1B and S1B (S4). Since the processes of S4 to S9 are as described in the second embodiment, the following description will be omitted.

[Effects of Embodiment 3 and the like]
As described above, according to the cooking support system and the cooking support method of the present embodiment, considering the case where the user (person) is involved in the cooking utensil 5 by stirring the contents or opening the lid. Regardless of the material of the cooking utensil 5, it is possible to detect and prevent the occurrence of spillage of the contents in the cooking utensil 5 in advance.

In the above embodiment, the predetermined area including the cooking utensil 5 in the thermal image taken by the thermal image camera 2 is set as the cooking utensil area, and the area other than the cooking utensil area is used as the background area. Absent. As the background area, the area showing the cooking device 3 in the thermal image may be used as the cooking utensil area, and the area other than the area showing the cooking device 3 may be used as the background area.

Although the cooking support method and the cooking support system according to one or more aspects of the present invention have been described above based on the embodiments, the present invention is not limited to the embodiments. As long as it does not deviate from the gist of the present invention, one or more of the present embodiments may be modified by those skilled in the art, or may be constructed by combining components in different embodiments. It may be included within the scope of the embodiment. For example, the following cases are also included in the present invention.

(1) In the above-described first to third embodiments, the cooking support system and the cooking support method acquire a thermal image of a region including the cooking utensil 5 at predetermined time intervals from the thermal image camera 2, and spillage occurs. Although it has been explained as determining the fear, it is not limited to this.

For example, when the contents of the cooking utensil 5 start to boil, a thermal image of a region including the cooking utensil 5 may be acquired at intervals shorter than the above-mentioned predetermined time to determine the possibility of spillage. As a result, the accuracy of determining the occurrence of spillage can be further improved.

(2) It is also conceivable that the pattern of changes in the temperature of the contents and changes in the water level of the contents differs depending on the type and material of the cooking utensil 5. Therefore, the possibility of spillage may be determined by using learning data learned in advance about the correspondence between the pattern of changes in the temperature and water level of the contents of the cooking utensil 5 and the heating state of the cooking utensil 5. In particular, when the cooking utensil 5 is covered with a lid, the size and movement of bubbles adhering to the edge of the lid are not uniform immediately before the spillage occurs. Therefore, it is expected that the accuracy of determining the occurrence of spillage will be improved by learning in advance the correspondence between the pattern of changes in the temperature and water level of the contents of the cooking utensil 5 and the heating state of the cooking utensil 5.

The learning data may be stored locally, that is, in a specific device arranged in the cooking support system. It may also be acquired from a cloud server or the like located at a location different from the local device.

Further, when the training data is used, it is considered that it is possible to determine the possibility of spillage by using not only a thermal image but also a normal image. This is because it is possible to learn in advance the correspondence between the pattern of changes in the temperature and water level of the contents of the cooking utensil 5 and the heating state of the cooking utensil 5 in a normal image.

(3) Each of the above devices is specifically a computer system including a microprocessor, a ROM, a RAM, a hard disk unit, a display unit, a keyboard, a mouse, and the like. A computer program is stored in the RAM or the hard disk unit. When the microprocessor operates according to the computer program, each device achieves its function. Here, a computer program is configured by combining a plurality of instruction codes indicating commands to a computer in order to achieve a predetermined function.

(4) A part or all of the constituent elements constituting each of the above devices may be composed of one system LSI (Large Scale Integration). A system LSI is an ultra-multifunctional LSI manufactured by integrating a plurality of components on a single chip, and specifically, is a computer system including a microprocessor, ROM, RAM, and the like. .. A computer program is stored in the RAM. When the microprocessor operates according to the computer program, the system LSI achieves its function.

(5) Some or all of the components constituting each of the above devices may be composed of an IC card or a single module that can be attached to and detached from each device. The IC card or the module is a computer system composed of a microprocessor, a ROM, a RAM, and the like. The IC card or the module may include the above-mentioned super multifunctional LSI. When the microprocessor operates according to a computer program, the IC card or the module achieves its function. This IC card or this module may have tamper resistance.

(6) The present invention may be the method shown above. Further, it may be a computer program that realizes these methods by a computer, or it may be a digital signal composed of the computer program.

The present invention also relates to a computer-readable recording medium such as a flexible disk, hard disk, CD-ROM, MO, DVD, DVD-ROM, DVD-RAM, BD (Blu-ray). It may be recorded on a (registered trademark) Disc), a semiconductor memory, or the like. Further, it may be the digital signal recorded on these recording media.

Further, the present invention may transmit the computer program or the digital signal via a telecommunication line, a wireless or wired communication line, a network typified by the Internet, data broadcasting, or the like.

Further, the present invention is a computer system including a microprocessor and a memory, in which the memory stores the computer program, and the microprocessor may operate according to the computer program.

Also, by recording and transferring the program or the digital signal on the recording medium, or by transferring the program or the digital signal via the network or the like, it is carried out by another independent computer system. You may do so.

(7) Each of the above embodiments may be combined.

The present invention can be used for cooking support methods and cooking support systems for detecting and preventing spills when cooking using cooking utensils such as pots, and in particular, externally controls an IH cooker, gas, or fire. It can be used for cooking support methods and cooking support systems used in possible cooking devices such as stoves.

1, 1A, 1B cooking support system 2 thermal image camera 3 heating cooking device 4 range hood 5, 51, 52 cooking utensils 6 notification device 7 network 10, 10A, 10B spill detection unit 11 data acquisition unit 12 high temperature part detection unit 13 cooking Instrument detection unit 14 Storage unit 15, 15A Change amount calculation unit 16, 16A Spill determination unit 17 Lid determination unit 18 Person presence / absence detection unit 20 Notification unit 30 Heat control unit 51a, 52a Lid 200 Thermal image 201 Cookware area 202 Background area

Claims (6)

An imaging unit that captures a thermal image of the area including the cooking utensils during cooking from diagonally above,
A spill detection unit for detecting the possibility of spillage of contents in the cooking utensil based on a thermal image acquired from the imaging unit is provided.
When the spill detection unit determines that the value indicating the change in the water level of the contents in the cooking utensil during cooking calculated from the acquired thermal image is equal to or higher than a predetermined threshold value, the spill detection unit determines that the contents are spilled. Judging that there is a risk of
As a value indicating the change in the water level, the spill detection unit is a thermal image acquired from the imaging unit and has an area of a predetermined temperature region which is a region equal to or higher than a predetermined temperature in the thermal image of the cooking utensil at predetermined time intervals. Use a value that indicates the change,
Cooking equipment. When the spill detection unit detects the possibility of spillage, the cooking control unit is provided with a heating control unit that controls to weaken or stop the output of the cooking apparatus.
The cooking apparatus according to claim 1. The spill detection unit is
A data acquisition unit that acquires a thermal image of a region including the cooking utensil at predetermined time intervals from the imaging unit.
The cooking apparatus according to claim 1 or 2. The spill detection unit further
A person presence / absence detection unit for confirming whether or not a person temperature region, which is a temperature region indicating a person, exists in the region of the acquired thermal image is provided.
The cooking apparatus according to any one of claims 1 to 3 . The presence / absence detection unit is
It is confirmed whether or not there is a human temperature region which is a temperature region indicating a person in a background region other than the cooking utensil region which is a predetermined region including the cooking utensil.
The cooking apparatus according to claim 4 . When it is confirmed that the human temperature region exists in the background region, the value indicating the change in the water level is initialized.
The cooking apparatus according to claim 5 .