METHOD FOR COOKING MANAGEMENT, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING APPLIANCE
To enhance the evaluation accuracy of a cooking state of an object to be cooked by observing surface temperature and shape retention of the object to be cooked during heating or after heating to estimate internal temperature.SOLUTION: According to this disclosure, a cooking management method using a...
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| creator | TAKAYA SHUNSUKE KUROKAWA MIDORI ASAWA YASUHISA TOMINAGA RYUICHI SHIMANUKI TOMOKI |
| description | To enhance the evaluation accuracy of a cooking state of an object to be cooked by observing surface temperature and shape retention of the object to be cooked during heating or after heating to estimate internal temperature.SOLUTION: According to this disclosure, a cooking management method using a computer (management server 12) includes the steps in which an airflow blowing part (6) blows airflow (22) to an object to be cooked (F) during cooking or after cooking, a temperature measurement part (8) measures at least the surface temperature (Ts) of the object to be cooked before airflow blowing and after airflow blowing, a recess measurement part (10) measures a recess (24) generated in the object to be cooked by the airflow blowing, and the computer evaluates a cooking state of the object to be cooked by using both the surface temperature and transition information of the recess.SELECTED DRAWING: Figure 1
【課題】加熱中または加熱後の被調理物の表面温度および保形性を観測して内部温度を推定することにより、被調理物の調理状態の評価精度を高める。【解決手段】本開示はコンピュータ（管理サーバ１２）を用いた調理管理方法であって、気流吹付け部（６）が、加熱中断中または加熱後の被調理物（Ｆ）に気流（２２）を吹付ける工程と、温度計測部（８）が、少なくとも前記気流の吹付け前および吹付け後の前記被調理物の表面温度（Ｔｓ）を計測する工程と、窪み計測部（１０）が、前記気流の吹付けで前記被調理物に生じた窪み（２４）を計測する工程と、前記コンピュータが、前記表面温度および前記窪みの推移情報の双方を用いて前記被調理物の調理状態を評価する工程とを含んでいる。【選択図】図１ |
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【課題】加熱中または加熱後の被調理物の表面温度および保形性を観測して内部温度を推定することにより、被調理物の調理状態の評価精度を高める。【解決手段】本開示はコンピュータ（管理サーバ１２）を用いた調理管理方法であって、気流吹付け部（６）が、加熱中断中または加熱後の被調理物（Ｆ）に気流（２２）を吹付ける工程と、温度計測部（８）が、少なくとも前記気流の吹付け前および吹付け後の前記被調理物の表面温度（Ｔｓ）を計測する工程と、窪み計測部（１０）が、前記気流の吹付けで前記被調理物に生じた窪み（２４）を計測する工程と、前記コンピュータが、前記表面温度および前記窪みの推移情報の双方を用いて前記被調理物の調理状態を評価する工程とを含んでいる。【選択図】図１</description><language>eng ; jpn</language><subject>APPARATUS FOR MAKING BEVERAGES ; BLASTING ; COFFEE MILLS ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION ; DOMESTIC ARTICLES OR APPLIANCES ; FURNITURE ; HEATING ; HUMAN NECESSITIES ; KITCHEN EQUIPMENT ; LIGHTING ; MECHANICAL ENGINEERING ; OTHER DOMESTIC STOVES OR RANGES ; RANGES ; SPICE MILLS ; SUCTION CLEANERS IN GENERAL ; VENTILATING ; WEAPONS</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220517&DB=EPODOC&CC=JP&NR=2022072565A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220517&DB=EPODOC&CC=JP&NR=2022072565A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKAYA SHUNSUKE</creatorcontrib><creatorcontrib>KUROKAWA MIDORI</creatorcontrib><creatorcontrib>ASAWA YASUHISA</creatorcontrib><creatorcontrib>TOMINAGA RYUICHI</creatorcontrib><creatorcontrib>SHIMANUKI TOMOKI</creatorcontrib><title>METHOD FOR COOKING MANAGEMENT, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING APPLIANCE</title><description>To enhance the evaluation accuracy of a cooking state of an object to be cooked by observing surface temperature and shape retention of the object to be cooked during heating or after heating to estimate internal temperature.SOLUTION: According to this disclosure, a cooking management method using a computer (management server 12) includes the steps in which an airflow blowing part (6) blows airflow (22) to an object to be cooked (F) during cooking or after cooking, a temperature measurement part (8) measures at least the surface temperature (Ts) of the object to be cooked before airflow blowing and after airflow blowing, a recess measurement part (10) measures a recess (24) generated in the object to be cooked by the airflow blowing, and the computer evaluates a cooking state of the object to be cooked by using both the surface temperature and transition information of the recess.SELECTED DRAWING: Figure 1
【課題】加熱中または加熱後の被調理物の表面温度および保形性を観測して内部温度を推定することにより、被調理物の調理状態の評価精度を高める。【解決手段】本開示はコンピュータ（管理サーバ１２）を用いた調理管理方法であって、気流吹付け部（６）が、加熱中断中または加熱後の被調理物（Ｆ）に気流（２２）を吹付ける工程と、温度計測部（８）が、少なくとも前記気流の吹付け前および吹付け後の前記被調理物の表面温度（Ｔｓ）を計測する工程と、窪み計測部（１０）が、前記気流の吹付けで前記被調理物に生じた窪み（２４）を計測する工程と、前記コンピュータが、前記表面温度および前記窪みの推移情報の双方を用いて前記被調理物の調理状態を評価する工程とを含んでいる。【選択図】図１</description><subject>APPARATUS FOR MAKING BEVERAGES</subject><subject>BLASTING</subject><subject>COFFEE MILLS</subject><subject>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</subject><subject>DOMESTIC ARTICLES OR APPLIANCES</subject><subject>FURNITURE</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>KITCHEN EQUIPMENT</subject><subject>LIGHTING</subject><subject>MECHANICAL ENGINEERING</subject><subject>OTHER DOMESTIC STOVES OR RANGES</subject><subject>RANGES</subject><subject>SPICE MILLS</subject><subject>SUCTION CLEANERS IN GENERAL</subject><subject>VENTILATING</subject><subject>WEAPONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAj3dQ3x8HdRcPMPUnD29_f29HNX8HX0c3R39XX1C9FRCI4MDnH11VEICPJ3D3IEMoJcnf2DXMDKXF08Q4Eijn4ucK2OAQE-no5-zq48DKxpiTnFqbxQmptByc01xNlDN7UgPz61uCAxOTUvtSTeK8DIwMjIwNzI1MzU0ZgoRQDpqzD0</recordid><startdate>20220517</startdate><enddate>20220517</enddate><creator>TAKAYA SHUNSUKE</creator><creator>KUROKAWA MIDORI</creator><creator>ASAWA YASUHISA</creator><creator>TOMINAGA RYUICHI</creator><creator>SHIMANUKI TOMOKI</creator><scope>EVB</scope></search><sort><creationdate>20220517</creationdate><title>METHOD FOR COOKING MANAGEMENT, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING APPLIANCE</title><author>TAKAYA SHUNSUKE ; KUROKAWA MIDORI ; ASAWA YASUHISA ; TOMINAGA RYUICHI ; SHIMANUKI TOMOKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2022072565A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2022</creationdate><topic>APPARATUS FOR MAKING BEVERAGES</topic><topic>BLASTING</topic><topic>COFFEE MILLS</topic><topic>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</topic><topic>DOMESTIC ARTICLES OR APPLIANCES</topic><topic>FURNITURE</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>KITCHEN EQUIPMENT</topic><topic>LIGHTING</topic><topic>MECHANICAL ENGINEERING</topic><topic>OTHER DOMESTIC STOVES OR RANGES</topic><topic>RANGES</topic><topic>SPICE MILLS</topic><topic>SUCTION CLEANERS IN GENERAL</topic><topic>VENTILATING</topic><topic>WEAPONS</topic><toplevel>online_resources</toplevel><creatorcontrib>TAKAYA SHUNSUKE</creatorcontrib><creatorcontrib>KUROKAWA MIDORI</creatorcontrib><creatorcontrib>ASAWA YASUHISA</creatorcontrib><creatorcontrib>TOMINAGA RYUICHI</creatorcontrib><creatorcontrib>SHIMANUKI TOMOKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKAYA SHUNSUKE</au><au>KUROKAWA MIDORI</au><au>ASAWA YASUHISA</au><au>TOMINAGA RYUICHI</au><au>SHIMANUKI TOMOKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR COOKING MANAGEMENT, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING APPLIANCE</title><date>2022-05-17</date><risdate>2022</risdate><abstract>To enhance the evaluation accuracy of a cooking state of an object to be cooked by observing surface temperature and shape retention of the object to be cooked during heating or after heating to estimate internal temperature.SOLUTION: According to this disclosure, a cooking management method using a computer (management server 12) includes the steps in which an airflow blowing part (6) blows airflow (22) to an object to be cooked (F) during cooking or after cooking, a temperature measurement part (8) measures at least the surface temperature (Ts) of the object to be cooked before airflow blowing and after airflow blowing, a recess measurement part (10) measures a recess (24) generated in the object to be cooked by the airflow blowing, and the computer evaluates a cooking state of the object to be cooked by using both the surface temperature and transition information of the recess.SELECTED DRAWING: Figure 1
【課題】加熱中または加熱後の被調理物の表面温度および保形性を観測して内部温度を推定することにより、被調理物の調理状態の評価精度を高める。【解決手段】本開示はコンピュータ（管理サーバ１２）を用いた調理管理方法であって、気流吹付け部（６）が、加熱中断中または加熱後の被調理物（Ｆ）に気流（２２）を吹付ける工程と、温度計測部（８）が、少なくとも前記気流の吹付け前および吹付け後の前記被調理物の表面温度（Ｔｓ）を計測する工程と、窪み計測部（１０）が、前記気流の吹付けで前記被調理物に生じた窪み（２４）を計測する工程と、前記コンピュータが、前記表面温度および前記窪みの推移情報の双方を用いて前記被調理物の調理状態を評価する工程とを含んでいる。【選択図】図１</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR MAKING BEVERAGES BLASTING COFFEE MILLS DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION DOMESTIC ARTICLES OR APPLIANCES FURNITURE HEATING HUMAN NECESSITIES KITCHEN EQUIPMENT LIGHTING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES RANGES SPICE MILLS SUCTION CLEANERS IN GENERAL VENTILATING WEAPONS |
| title | METHOD FOR COOKING MANAGEMENT, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING APPLIANCE |
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