JP7201510B2 - Cooking machine, server and cooking system - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heat cooking machine, a server, and a heat cooking system.

The rice cooker described in Patent Document 1 includes a pot, pot heating means, reading means, and control means. The pot contains the object to be heated. The pot heating means heats the pot. The reading means reads the rice polishing date and time or the harvest date and time from the IC tag. The control means controls the pot heating means according to the information from the reading means. The rice cooker of Patent Literature 1 can cook rice according to the information of the reading means.

JP 2006-15123 A

User preferences for rice vary. For example, some users prefer rice with a firm texture that is not elastic. On the other hand, some users prefer rice that is springy and has a soft texture. Therefore, with the rice cooker described in Patent Document 1, even if the rice is cooked based on the rice polishing date or harvest date, it is difficult to cook the rice so as to match the texture of the rice preferred by the user.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a cooking machine and a cooking system capable of cooking rice so as to match the texture of the rice preferred by the user.

According to a first aspect of the present invention, a heat cooking machine includes an accommodating section, a heating section, a first determining section, and a heating control section. The storage part stores rice. The heating unit heats the storage unit. A said 1st determination part determines the heating conditions which heat the said accommodating part based on rice cooking information. The heating control section controls the heating section based on the heating conditions. The cooked rice information includes texture information indicating the user's preferred texture of cooked rice, and characteristic information regarding characteristics of the first rice. The food texture information is associated with staple food information indicating the type of staple food of the user.

According to the second aspect of the present invention, the server communicates with the heating cooker that heats the container containing the rice. The server includes a communication unit, a first determination unit, and a learning unit. The communication unit communicates with the heating cooker to acquire rice cooking information. A said 1st determination part determines the heating conditions which heat the said accommodating part based on the 1st rice cooking information which the said communication part acquired. The learning unit learns the second rice cooking information acquired by the communication unit and the heating conditions, and estimates the user's preferred texture of cooked rice. The first rice cooking information includes staple food information indicating the type of the user's staple food, and characteristic information regarding characteristics of rice. The second rice cooking information includes the characteristic information, the heating conditions, and evaluation information regarding evaluation of the heating conditions.

According to a third aspect of the present invention, a cooking system includes a cooking machine and a server communicating with the cooking machine. The heat cooking machine includes an accommodation section, a heating section, a heating control section, and a first communication section. The storage part stores rice. The heating unit heats the storage unit. The heating control section controls the heating section based on heating conditions. The first communication unit transmits rice cooking information to the server. The server includes a communication unit and a first determination unit. The said communication part receives said 1st rice cooking information. A said 1st determination part determines the heating conditions which heat the said accommodating part based on said 1st rice cooking information. The communication unit transmits the heating condition determined by the first determination unit to the cooking machine. The heating control unit controls the heating unit based on the heating conditions received from the communication unit.

ADVANTAGE OF THE INVENTION According to this invention, rice can be cooked so that the texture of rice which a user likes may be suited.

(a) is a schematic perspective view of a rice cooker according to Embodiment 1 of the present invention. (b) is a schematic perspective view of the rice cooker according to Embodiment 1. FIG. (c) is a schematic top view of the rice cooker of Embodiment 1. FIG. 4 is a diagram showing the configuration of a control unit according to Embodiment 1; FIG. FIG. 4 is a diagram showing an operation display section displaying a staple food selection screen according to Embodiment 1; 4 is a diagram showing a table of heating conditions in Embodiment 1. FIG. 4 shows a table showing the first food texture information and the characteristics of the first rice according to Embodiment 1. FIG. 4 shows a table showing the first food texture information and the characteristics of the first rice according to Embodiment 1. FIG. 4 is a flow chart showing processing executed by a control unit according to the first embodiment; 6 is a flowchart of first determination processing executed by the control unit of the first embodiment; It is a figure which shows the structure of the control part of Embodiment 2 of this invention. FIG. 10 is a table showing the first texture information and the characteristics of the second rice cooked from the second rice according to Embodiment 2. FIG. Another Table 4 showing the characteristics of the second rice cooked from the first texture information and the second rice of the second embodiment is shown. FIG. 5 is Table 5 showing the first texture information, the characteristics of the second rice, and the threshold values of Embodiment 2. FIG. 10 is a table showing the first texture information, the characteristics of the second rice, and the characteristics of the third rice according to Embodiment 2. FIG. 9 is a flow chart showing processing executed by a control unit according to the second embodiment; 13 is a flow chart showing second determination processing executed by a control unit according to the second embodiment; 10 is a flowchart of determination processing executed by a control unit according to the second embodiment; It is a figure which shows the structure of the control part of Embodiment 3 of this invention. FIG. 11 is a touch panel of an operation display section displaying a dish selection screen according to Embodiment 3. FIG. 10 is a table showing second texture information and characteristics of the first rice according to Embodiment 3. FIG. 10 is a table showing the third food texture information and the characteristics of the first rice according to Embodiment 3. FIG. 13 is a flow chart showing processing executed by a control unit according to the third embodiment; FIG. 12 is a diagram showing a flowchart of a third determination process executed by a control unit according to Embodiment 3; FIG. 10 is a block diagram showing the configuration of each of a rice cooker and a server according to Embodiment 4 of the present invention; FIG. 10 is a block diagram showing the configuration of each of a rice cooker, a server, and a terminal device according to Embodiment 5 of the present invention;

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings, the same or corresponding parts are denoted by the same reference numerals, and description thereof will not be repeated.

[Embodiment 1]
First, an embodiment of a rice cooker 100 according to the present invention will be described with reference to FIG. 1(a) and 1(b) are schematic perspective views of the rice cooker 100 of the present embodiment, and FIG. 1(c) is a schematic top view of the rice cooker 100 of the present embodiment. be. FIG. 1A is a schematic diagram of a state in which the lid 114 is closed with respect to the body portion 112 in the rice cooker 100, and FIG. FIG. 10 is a schematic diagram of a closed state;

As shown in FIGS. 1(a) and 1(b), the rice cooker 100 includes a body portion 112, a lid 114, a pot 120, a heating portion 130, a water supply portion 140, and a control portion 150. . The body portion 112 has an open top shape, and a hole is provided in the center of the body portion 112 . The pot 120 is placed in the hole of the body portion 112 . Lid 114 is attached to one end of main body 112 . Lid 114 is provided so as to be openable and closable with respect to body portion 112 .

The hook 120 is placed inside the body portion 112 and attached to the body portion 112 . Note that the hook 120 is detachable from the body portion 112 . The pot 120 corresponds to an example of the "accommodating section".

Rice and water are placed in the kettle 120 . The rice in pot 120 is cooked using water. In addition, in this specification, rice shows uncooked rice. Also, rice indicates rice after being cooked.

When the pot 120 is attached to the body portion 112 , the pot 120 is covered with the body portion 112 and the lid 114 by closing the lid 114 with respect to the body portion 112 . The pot 120 is exposed by opening the lid 114 with respect to the body portion 112 .

The heating section 130 is arranged in the main body section 112 . The heating unit 130 heats the pot 120 placed on the body unit 112 . The heating unit 130 may generate heat in an electromagnetic manner. Heating unit 130 may include a coil.

The weight measuring section S1 measures the weight of the kettle 120 . Weight measurement unit S<b>1 is installed in body unit 112 .

The weight measuring unit S1 measures the weight of the contents in the kettle 120 together with the weight of the kettle 120 itself. Since the memory of the control unit 150 stores the weight of the pot 120 itself, the control unit 150 can obtain the weight of the contents in the pot 120 . For example, if the kettle 120 contains rice and water, the controller 150 can obtain the weight of the rice and water.

Temperature detector S<b>2 measures the temperature of pot 120 . The control section 150 may control the heating section 130 based on the measurement result of the temperature detection section S2.

The water supply unit 140 supplies water to the cauldron 120 . The water supply portion 140 is arranged on the body portion 112 and the lid 114 . The water supply unit 140 supplies water to the pot 120 after the heating unit 130 heats the pot 120 . Note that the water supply unit 140 may supply water to the pot 120 before the heating unit 130 heats the pot 120 .

The control section 150 controls the heating section 130 and the water supply section 140 . The controller 150 is arranged on the lid 114 .

The lid 114 is provided with an inner lid 114a. The inner lid 114a is provided so as to fit on the top of the pot 120. As shown in FIG. When the lid 114 is closed with respect to the body portion 112 , the inner lid 114 a is fitted to the top of the pot 120 .

Further, the lid 114 is provided with a cover 114b. The cover 114b is attached to the inner lid 114a. Preferably, the cover 114b is provided with a through hole 114c penetrating through the thickness of the cover 114b.

The detector S3 detects the hardness of rice. The detection unit S3 is located on the lid 114 . The detection unit S3 is, for example, a near-infrared sensor. A near-infrared sensor has a light-emitting portion and a light-receiving portion. The light emitting portion emits emitted light from the through hole 114c of the inner lid 11a. The emitted light is reflected on the rice. The light receiving section receives the reflected light.

As shown in FIG. 1(c), the rice cooker 100 further includes an operation display section 160. As shown in FIG. The operation display unit 160 is provided on the lid 114 . The control section 150 controls the operation display section 160 . The operation display unit 160 further includes a display unit 170a and an operation unit 170b.

The display unit 170a displays numbers and images. The display unit 170a has a display. For example, displays include liquid crystal displays.

The operation unit 170b receives user operations. For example, the operation unit 170b includes operation switches and a touch panel for accepting user operations. It is preferable that the operation unit 170b can change and input the amount of rice to be cooked and/or the rice-cooking completion time. Further, the operation unit 170b can input rice characteristic information. The rice characteristic information indicates the brand of rice and the hardness of the rice. For example, the user operates the operation unit 170b to input the brand of rice.

The operation switch may be a switch that receives a physical press, or may be a capacitive touch key. If the operation switch is a capacitive touch key, the backlight of the touch key may be used instead of the indicator.

The touch panel is arranged to overlap the display unit 170a. The touch panel detects, for example, the user's operation position. The operation position detected by the touch panel is transmitted to the control unit 150 . Then, the control unit 150 identifies the operated image based on the position of the image displayed by the display unit 170a and the operation position detected by the touch panel.

Next, the controller 150 of the rice cooker 100 will be described in detail with reference to FIGS. 1 and 2. FIG. FIG. 2 is a diagram showing the configuration of the control unit 150 of the first embodiment.

Rice cooker 100 further includes storage unit 180 . Storage unit 180 includes a storage device. The storage device includes a memory such as a semiconductor memory, and may include a HDD (Hard Disk Drive). The storage device stores a control program. The storage unit 180 stores rice characteristic information, rice brands, rice characteristics corresponding to the rice characteristic information, staple food information, heating conditions, and texture information UT.

The controller 150 includes a processor and memory. A processor is a hardware circuit configured by a central processing unit (CPU) or an application specific integrated circuit (ASIC) or the like. The processor controls the operation of each part of rice cooker 100 by reading and executing the control program stored in the memory. For example, the heating unit 130 heats the pot 120 containing rice and water to cook rice. In one example, the heating unit 130 is controlled to heat the kettle 120 according to a heating profile that includes changes in the temperature of the kettle 120 over time. Typically, the heating profile is set according to the amount of rice.

Control unit 150 includes first determination unit 151 , heating control unit 152 , first change unit 153 , and learning unit 154 . The control unit 150 functions as a first determination unit 151, a heating control unit 152, a first change unit 153, and a learning unit 154 by executing control programs.

The first determination unit 151 determines heating conditions for heating the pot 120 . The heating conditions include the amount of water contained in the kettle 120, the water supply period for supplying water to the rice, the rising temperature for raising the temperature of the kettle 120, the period for boiling the water in the kettle 120, and whether or not reheating is necessary. . Depending on the heating conditions, the texture of cooked rice can be changed. Depending on the heating conditions, the hardness of the rice, the elasticity of the rice, the stickiness of the rice, the stickiness of the rice, the graininess of the rice, the glossiness of the rice, the aroma of the rice, and the sweetness of the rice. and the degree of charring of the rice can be changed. The heating conditions determined by the first determination unit 151 are stored in the storage unit 180 .

The heating control section 152 controls the heating section 130 based on the heating conditions.

The learning unit 154 learns the information acquired by the control unit 150, and estimates the user's preferred texture of cooked rice. The texture of rice that the user prefers is texture information UT.

The first changing unit 153 changes the heating conditions based on the estimation result estimated by the learning unit 154 . The heating conditions changed by the first changing unit 153 are stored in the storage unit 180 .

Moreover, when the 1st determination part 151 of this embodiment determines heating conditions, the 1st determination part 151 acquires rice cooking information. And the 1st determination part 151 determines the heating conditions which heat the pot 120 based on rice cooking information.

The rice cooking information includes first texture information UT1 and characteristic information. The first texture information UT1 indicates the texture of rice preferred by the user. Also, the first food texture information UT1 is associated with staple food information indicating the type of staple food of the user. The characteristic information includes, for example, information indicating hardness of rice. The characteristic information includes, for example, information indicating the brand of rice. The first determining unit 151 acquires the characteristics of cooked rice from the storage unit 180 based on the characteristic information. The property of rice includes information indicating texture of rice. Therefore, the texture information UT indicating the texture of rice that the user prefers can be estimated from the staple food information. Then, the hardness of the rice can be acquired from the characteristic information of the rice. As a result, the first determination unit 151 can determine the heating conditions that provide the texture of rice that the user prefers.

Further, the heating control section 152 controls the heating section 130 based on the heating conditions determined by the first determining section 151 . As a result, it is possible to cook rice that matches the user's preferred texture.

The characteristics of rice change depending on the type of rice, the growing environment of rice, the time of rice polishing, the time of harvest, storage conditions, and the like. Therefore, it is necessary to heat according to the characteristic information of rice. Furthermore, the texture of the rice preferred by each user also varies. For example, there are users who prefer rice that is not elastic and has a hard texture. On the other hand, some users prefer rice with a springy and soft texture. The preferred texture of rice is also reflected in the preferences of the user's staple food. Therefore, the user's preferred texture of rice can be estimated from the user's preference for staple food. Therefore, the texture information UT and the property information can be used to determine the heating conditions for the rice that will give the texture of the rice that the user prefers.

Next, based on FIG. 2 and FIG. 3, the process of determining rice with a user's preferred texture from the user's staple food will be described. FIG. 3 is a diagram showing the operation display section 160 displaying the staple food selection screen 161. As shown in FIG. When displaying the staple food selection screen 161 on the operation display section 160 , the control section 150 controls the operation display section 160 so that the operation display section 160 displays the staple food selection screen 161 .

A staple food selection screen 161 includes a plurality of staple food images 162 . The staple food image 162 is an image for acquiring staple food information indicating the type of staple food of the user. The staple food image 162 shows one type of staple food. The staple food image 162 can be selected from the operation section 170b.

One of the plurality of staple food images 162 shown in FIG. 3 is the first staple food image 162A. The first staple food image 162A is an image showing "rice". One of the multiple staple food images 162 is the second staple food image 162B. The second staple food image 162B is an image showing "udon". One of the multiple staple food images 162 is the third staple food image 162C. The third staple food image 162C is an image showing "pasta". One of the multiple staple food images 162 is the fourth staple food image 162D. The fourth staple food image 162D is an image showing "bread".

Also, based on the staple food image 162 selected by the user, the control unit 150 acquires the first food texture information UT1 associated with the staple food information. The first food texture information UT1 is stored in the storage section 180. FIG.

For example, when first staple food image 162A is selected, control unit 150 acquires first food texture information UT1 associated with staple food information indicating first staple food image 162A. First food texture information UT1 associated with first staple food image 162A indicates "soft and elastic rice". In other words, users prefer "rice with a soft and elastic texture".

For example, when the second staple food image 162B is selected, the control section 150 acquires the first food texture information UT1 associated with the staple food information indicating the second staple food image 162B. The first food texture information UT1 associated with the second staple food image 162B indicates "hard and elastic rice". In other words, users prefer "rice with a firm and elastic texture".

For example, when the third staple food image 162C is selected, the control unit 150 acquires the first food texture information UT1 associated with the staple food information indicating the third staple food image 162C. The first food texture information UT1 associated with the third staple food image 162C indicates "hard and inelastic rice". In other words, the user prefers "rice with a hard, non-elastic texture".

For example, when the fourth staple food image 162D is selected, the control section 150 acquires the first food texture information UT1 associated with the staple food information indicating the fourth staple food image 162D. The first food texture information UT1 associated with the fourth staple food image 162D indicates "soft and elastic rice". In other words, the user prefers "rice with a soft, non-elastic texture".

Next, processing for determining the heating conditions by the first determination unit 151 will be described with reference to FIGS. 2 to 4. FIG. FIG. 4 is a diagram showing a table of heating conditions HC. The table of heating conditions HC shown in FIG. 4 includes a plurality of heating conditions and a plurality of heating items.

The heating condition HC table includes a first heating condition HC1, a second heating condition HC2, and a third heating condition HC3. The first heating condition HC1 indicates a reference heating condition. The reference heating condition indicates the heating condition determined by the first determining unit 151 when, for example, none of the first staple food image 162A to the fourth staple food image 162D is selected. The second heating condition HC2 indicates the heating condition determined by the first determining unit 151 based on the rice cooking information when, for example, the first staple food image 162A shown in FIG. 3 is selected. The third heating condition HC3 indicates the heating condition determined by the first determination unit 151 based on the rice cooking information when, for example, the third staple food image 162C shown in FIG. 3 is selected.

The plurality of heating items includes a first heating item hce1, a second heating item hce2, a third heating item hce3, a fourth heating item hce4, and a fifth heating item hce5. The first heating item hce1 indicates the amount of water contained in the cauldron 120 . The second heating item hce2 indicates a water supply period during which water is supplied to the rice. A third heating item hce3 indicates a rising period during which the temperature of the kettle 120 is increased. A fourth heating item hce4 indicates a period during which the water in the kettle 120 is boiled. The fifth heating item hce5 indicates the presence or absence of reheating.

For example, when the determined heating condition is the first heating condition HC1 based on the staple food information and rice characteristic information, the first determining unit 151 determines to use the first heating item hce1 as the reference amount. Then, the first determining unit 151 determines to set the second heating item hce2 as the reference period. Then, the first determining unit 151 determines to set the third heating item hce3 as the reference period. Then, the first determining unit 151 determines to set the fourth heating item hce4 as the reference period. Then, the first determining unit 151 determines not to execute the fifth heating item hce5.

For example, when the determined heating condition is the second heating condition HC2 based on the staple food information and the characteristic information of rice, the first determining unit 151 determines to increase the first heating item hce1 more than the reference amount. . Then, the first determining unit 151 determines to make the second heating item hce2 longer than the reference period. Then, the first determining unit 151 determines to set the third heating item hce3 as the reference period. Then, the first determining unit 151 determines to make the fourth heating item hce4 longer than the reference period. Then, the first determining unit 151 determines to execute the fifth heating item hce5.

For example, when the determined heating condition is the third heating condition HC3 based on the staple food information and the rice characteristic information, the first determining unit 151 determines that the first heating item hce1 is less than the reference amount. . Then, the first determining unit 151 determines to make the second heating item hce2 shorter than the reference period. Then, the first determining unit 151 determines to set the third heating item hce3 as the reference period. Then, the first determining unit 151 determines to make the fourth heating item hce4 longer than the reference period. Then, the first determining unit 151 determines to execute the fifth heating item hce5.

Next, the characteristics of the first rice RC1 cooked under the heating conditions determined by the first determination unit 151 will be described with reference to FIGS. 2 to 6. FIG. FIG. 5 shows a table G1 representing the first food texture information UT1 and the characteristics of the first rice RC1. Table G1 shown in FIG. 5 has mapping area 200 . Mapping area 200 has an X-axis and a Y-axis. The X-axis and the Y-axis intersect each other. The mapping area 200 is divided into a first quadrant 201 to a fourth quadrant 204 by crossing the X-axis and the Y-axis.

The X-axis shown in FIG. 5 indicates the softness of rice. The value indicating the softness of the rice increases toward the positive side of the X-axis from the intersection of the X-axis and the Y-axis. In other words, the larger the value, the softer the rice. The positive direction of the X-axis indicates the direction from the second quadrant 202 to the first quadrant 201 . The value indicating the softness of the rice decreases toward the negative direction side of the X-axis from the intersection of the X-axis and the Y-axis. In other words, the smaller the value, the less soft the rice. The negative direction of the X-axis indicates the direction from the first quadrant 201 to the second quadrant 202 .

The Y-axis shown in FIG. 5 represents resilience. The value indicating the elasticity of rice increases toward the positive direction of the Y-axis from the intersection of the Y-axis and the X-axis. In other words, the larger the value, the more elastic the rice. A positive direction of the Y-axis indicates a direction from the third quadrant 203 to the second quadrant 202 . The value indicating the elasticity of the rice decreases toward the negative direction side of the Y-axis from the intersection of the Y-axis and the X-axis. In other words, the smaller the value, the less elastic the rice. The negative direction of the Y-axis indicates the direction from the second quadrant 202 to the third quadrant 203 .

Also, in the first quadrant 201 of the mapping area 200, first food texture information UT1 is displayed. The first food texture information UT1 shown in FIG. 5 indicates the food texture of rice that is associated with the staple food information and is preferred by the user. The first texture information UT1 shown in FIG. 5 indicates that the rice is soft. Also, the first texture information UT1 indicates that the rice is elastic. The first texture information UT1 is mapped based on a value indicating softness of rice and a value indicating elasticity of rice.

Also, in the second quadrant 202 of the mapping area 200, the characteristics of the first line RC1 are represented. The characteristics of rice indicate the texture of the rice. The first rice RC1 is cooked rice. The characteristics of the first rice RC1 are acquired by the control unit 150 from the storage unit 180 based on the characteristic information of the first rice. The characteristics of the first rice RC1 are mapped to the second quadrant 202 based on the value indicating the softness of the first rice RC1 and the value indicating the elasticity of the first rice RC1. The characteristics of the first rice RC1 shown in FIG. 5 indicate the characteristics of the first rice RC1 when the first rice is cooked based on the standard heating conditions. For example, the reference heating condition is the first heating condition HC1 shown in FIG.

In addition, a change range RCL1 is represented in the second quadrant 202 of Table G1. The change range RCL1 indicates the range in which the characteristics of the first rice RC1 can be changed by changing the heating conditions.

FIG. 6 shows a table G2 representing the first food texture information UT1 and the characteristics of the first rice RC1. Table G2 shown in FIG. 6 has a mapping area 200 . Mapping area 200 has an X-axis and a Y-axis. Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 . The X-axis indicates the softness of the rice. The Y-axis indicates the elasticity of rice. The first quadrant 201 represents the first texture information UT1. The second quadrant 202 represents the characteristics of the first rice RC1.

The characteristics of the first rice RC1 shown in FIG. 6 show the characteristics of the first rice RC1 when the first rice is cooked based on the second heating conditions HC2 shown in FIG. The characteristics of the first curve RC1 shown in FIG. 6 are located on the first quadrant 201 side compared to the characteristics of the first curve RC1 shown in FIG. Specifically, compared with the characteristics of the first curve RC1 shown in FIG. 5, the characteristics of the first curve RC1 shown in FIG. 6 are located on the positive direction side of the X-axis. Furthermore, compared with the characteristics of the first curve RC1 shown in FIG. 5, the characteristics of the first curve RC1 shown in FIG. 6 are located on the positive side of the Y-axis. In other words, the characteristics of the first rice RC1 shown in FIG. 6 are softer than the characteristics of the first rice RC1 shown in FIG. Also, the characteristics of the first rice RC1 shown in FIG. 6 are more elastic than the characteristics of the first rice RC1 shown in FIG. Therefore, compared to the first rice RC1 shown in FIG. 5, the first rice RC1 shown in FIG. 6 is closer to the texture of the rice desired by the user. That is, by cooking the rice under the heating conditions determined by the first determination unit 151 based on the rice cooking information, the texture of the first rice RC1 can be brought closer to the texture desired by the user. As a result, the texture of the first rice RC1 can be adapted to the texture of rice preferred by the user.

Further, the detection unit S3 of the present embodiment detects the hardness of the rice contained in the pot 120. As shown in FIG. As a result, the characteristic information of the rice can be acquired from the rice stored in the pot 120. FIG. For example, when no rice characteristic information is input to the operation display unit 160, the detection unit S3 may detect the hardness of the rice contained in the pot 120. FIG. Therefore, even if the rice characteristic information is not input to the operation display unit 160 , the rice characteristic information can be obtained from the rice contained in the pot 120 . A detection result of the detection unit S<b>3 is transmitted to the control unit 150 . The detection result of the detection unit S<b>3 may be stored in the storage unit 180 .

In addition, the storage unit 180 stores property information of a plurality of pieces of rice and the property of rice corresponding to each of the plurality of pieces of rice. Therefore, the control unit 150 can acquire the properties of the cooked rice stored in the pot 120 from the storage unit 180 based on the acquired property information.

Further, the control unit 150 of the first embodiment acquires evaluation information regarding evaluation of heating conditions. The evaluation information is included in the rice cooking information. Evaluation information is, for example, a questionnaire. A questionnaire is displayed on the operation display unit 160 . Then, the user operates the operation display unit 160 to answer the questionnaire.

Also, the learning unit 154 of the first embodiment learns the rice cooking information and the heating conditions, and guesses the user's preferred texture of the cooked rice. As a result, based on the rice cooking information and the heating conditions, it is possible to easily adjust the texture of the rice preferred by the user.

The user's favorite texture of rice estimated by the learning unit 154 is the second texture information UT2. Learning includes machine learning. Machine learning includes, for example, supervised learning, unsupervised learning, and reinforcement learning. Machine learning is configured by, for example, a neural network or a support vector machine. A neural network has an input layer, a hidden layer (hidden layer), and an output layer. The neural network reduces the error between the output value in the output layer and the optimal solution by back propagation.

Also, the machine learning may be deep learning. Deep learning consists of a neural network with an input layer, two or more hidden layers, and an output layer. Specifically, deep learning is configured by, for example, a convolutional neural network, a recurrent neural network, and a Boltzmann machine.

Also, the first changing unit 153 of the first embodiment changes the heating condition based on the learning result of the learning unit 154 . Specifically, the first changing unit 153 changes the heating conditions based on the second food texture information UT2 estimated by the learning unit 154 . As a result, the next heating condition can be changed to a heating condition more suitable for the texture of the rice preferred by the user.

For example, the first changing unit 153 selects any or all of the first heating item hce1 to the fifth heating item hce5 shown in FIG. change the items in Therefore, by cooking the first rice under the heating conditions changed by the first changing unit 153, the characteristics of the first rice RC1 become closer to the first food texture information UT1 shown in FIG. As a result, the texture of the first rice RC1 can be more adapted to the texture of rice preferred by the user.

Next, with reference to FIG. 7, processing executed by the control unit 150 will be described. FIG. 7 is a flow chart showing processing executed by the control unit 150 . The process executed by control unit 150 includes steps S101 to S106. The processing executed by the control unit 150 shown in FIG. 7 is executed when the learning unit 154 has not previously learned. For example, it is particularly effective when the rice cooker 100 is cooking rice for the first time.

In step S101, the control unit 150 executes a first determination process. The first determination process will be described later with reference to FIG. The process proceeds to step S102.

In step S102, the heating control unit 152 heats the kettle 120 based on the heating conditions determined in the first determination process. The process proceeds to step S103.

In step S103, the control unit 150 acquires evaluation information. The process proceeds to step S104.

In step S104, the learning unit 154 learns rice cooking information and heating conditions. The process proceeds to step S105.

In step S105, the learning unit 154 guesses the user's preferred texture of cooked rice. The process proceeds to step S106.

In step S<b>106 , the first changing unit 153 changes the heating conditions based on the user's favorite texture of rice estimated by the learning unit 154 . Processing ends.

Next, with reference to FIGS. 7 and 8, the first determination process executed by control unit 150 will be described in detail. FIG. 8 shows a flowchart of the first determination process executed by the control unit 150. As shown in FIG. The first determination process executed by control unit 150 includes steps S201 to S205.

In step S<b>201 , the control unit 150 controls the operation display unit 160 so that the operation display unit 160 displays the staple food selection screen 161 . Processing proceeds to step S202.

In step S<b>202 , the control unit 150 acquires staple food information indicating the staple food image 162 selected by the user from the operation display unit 160 . The process proceeds to step S203.

In step S203, the control unit 150 acquires the first food texture information UT1 associated with the staple food information. Processing proceeds to step S204.

In step S<b>204 , the control unit 150 acquires rice characteristic information from the storage unit 180 . Processing proceeds to step S205.

In step S205, the 1st determination part 151 determines heating conditions based on rice cooking information. Processing returns.

[Embodiment 2]
Next, Embodiment 2 of the present invention will be described with reference to FIGS. 1 and 9. FIG. The rice cooker 100 of Embodiment 2 differs from that of Embodiment 1 in that it has a second determination unit 155 and a first determination unit 156 . Also, the learning unit 154 of the rice cooker 100 of Embodiment 2 has already learned the rice cooking information and the heating conditions, and has estimated the texture of the rice that the user prefers.

FIG. 9 is a diagram showing the configuration of the control unit 150 of the second embodiment. The control unit 150 shown in FIG. 9 includes a heating control unit 152 , a first change unit 153 , a learning unit 154 , a second determination unit 155 and a first determination unit 156 . The control unit 150 functions as a heating control unit 152, a first change unit 153, a learning unit 154, a second determination unit 155, and a first determination unit 156 by executing control programs. The heating control unit 152, the first changing unit 153, and the learning unit 154 are the same as those in the first embodiment, so descriptions thereof will be omitted.

The second determination unit 155 determines heating conditions. Specifically, when the characteristic information is the second rice different from the first rice, the second determination unit 155 determines the heating conditions based on the rice cooking information. More specifically, when the characteristic information of the second rice is different from that of the first rice, the second determining unit 155 determines the heating condition based on the characteristic information of the second rice and the first texture information UT1. to decide. Therefore, even if the rice is changed, the heating conditions can be determined based on the rice characteristic information and the first texture information UT1. As a result, even if the rice is changed, the rice can be cooked so as to have the texture of the rice preferred by the user.

Next, referring to FIGS. 4, 10 and 11, the process of determining the heating conditions for the second rice will be described. FIG. 10 is a table G3 showing the characteristics of the first texture information UT1 and the second rice RC2 cooked from the second rice. Table G3 shown in FIG. 10 has mapping area 200 . Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 .

The first quadrant 201 represents the first texture information UT1. The first food texture information UT1 shown in FIG. 10 is food texture information UT associated with staple food information indicating the type of staple food of the user.

The second quadrant 202 represents the characteristics of the first rice RC1.

The third quadrant 203 represents the characteristics of the second curve RC2. The characteristics of the second rice RC2 are mapped to the third quadrant 203 based on the value indicating the softness of the second rice RC2 and the value indicating the elasticity of the second rice RC2. Also, in the third quadrant 203, the change range RCL2 of the second line RC2 is represented. The characteristics of the second rice RC2 are different from the characteristics of the first rice RC1. The characteristics of the second turn RC2 are characteristic information obtained after the characteristics of the first turn RC1 were obtained. The second rice RC2 is an example of cooked second rice.

FIG. 11 shows another table 4 representing the characteristics of the first texture information UT1 and the second rice RC2 cooked with the second rice. Table G4 shown in FIG. 11 has a mapping area 200 . Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 .

The first quadrant 201 represents the first texture information UT1. The second quadrant 202 represents the characteristics of the first rice RC1. The third quadrant 203 represents the characteristics of the second curve RC2.

The characteristics of the second rice RC2 shown in FIG. 11 indicate the characteristics of the second rice RC2 when the second rice is cooked based on the third heating condition HC3 shown in FIG. The characteristics of the second curve RC2 shown in FIG. 11 are located on the first quadrant 201 side compared to the characteristics of the second curve RC2 shown in FIG. Specifically, compared with the characteristics of the second line RC2 shown in FIG. 10, the characteristics of the second line RC2 shown in FIG. 11 are located on the positive direction side of the X-axis. Furthermore, compared with the characteristics of the second curve RC2 shown in FIG. 10, the characteristics of the second curve RC2 shown in FIG. 11 are located on the positive side of the Y-axis. In other words, the characteristics of the second rice RC2 shown in FIG. 11 are softer than the characteristics of the second rice RC2 shown in FIG. Also, the characteristics of the second rice RC2 shown in FIG. 11 show that it has more elasticity than the characteristics of the second rice RC2 shown in FIG. Therefore, the second rice RC2 shown in FIG. 11 is closer to the texture of rice desired by the user than the second rice RC2 shown in FIG. That is, by cooking the rice under the heating conditions determined by the second determination unit 155 based on the rice cooking information, the texture of the second rice RC2 can be brought closer to the texture desired by the user. As a result, the texture of the second rice RC2 can be adapted to the texture of rice preferred by the user.

Continuing on, with reference to FIG. 9, the configuration of the control unit 150 will be described in detail. The control unit 150 shown in the second embodiment further includes a first determination unit 156 . Control unit 150 functions as first determination unit 156 by executing a control program.

The first determination unit 156 determines whether or not the characteristic information of the second rice acquired by the control unit 150 matches the characteristic information of the first rice. Then, when the characteristic information of the second rice does not match the characteristic information of the first rice, the first determination unit 156 determines whether or not the characteristic of the cooked rice of the second rice is equal to or greater than the threshold value. As a result, a threshold can be used to determine whether or not the user's preferences are met.

For example, the first determination unit 156 determines whether or not the rice hardness among the characteristics of the second rice RC2 is equal to or greater than a threshold. For example, the first determination unit 156 determines whether or not the elasticity of rice among the characteristics of the second rice RC2 is equal to or greater than a threshold. Any or all of the following: hardness of rice, elasticity of rice, stickiness of rice, adhesion of rice, texture of rice grains, luster of rice, aroma of rice, sweetness of rice, and burnt rice. The first determination unit 156 may determine whether or not it is the above.

Further, the control unit 150 of the second embodiment controls the operation display unit 160 so as to display an image prompting the operation display unit 160 to change the second rice. Specifically, when the first determination unit 156 determines that the characteristics of the second rice RC2 cooked with the second rice are equal to or greater than the threshold, the operation display unit 160 displays an image prompting the user to change the second rice. The control unit 150 controls the operation display unit 160 to display . The operation display unit 160 corresponds to an example of a "notification unit". Therefore, the user can be notified to change to rice different from the second rice. As a result, the user can purchase rice different from the second rice.

Next, an example of processing executed by the first determination unit 156 will be described with reference to FIGS. 9 to 13. FIG. FIG. 12 is Table 5 showing the characteristics and threshold values of the first food texture information UT1 and the second rice RC2. Table G5 shown in FIG. 12 has a mapping area 200 . Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 . The first quadrant 201 represents the first texture information UT1. Also, the first quadrant 201 represents the characteristics of the third curve RC3. The characteristics of the third rice RC3 are mapped to the first quadrant 201 based on the value indicating the softness of the third rice RC3 and the value indicating the elasticity of the third rice RC3. The third quadrant 203 represents the characteristics of the second curve RC2. Also, in the third quadrant 203, the change range RCL2 of the second line RC2 is represented.

Also, five coordinates are represented in the mapping area 200 . One of the five coordinates is the first coordinate (X,Y=5,5). The first coordinates indicate the position of the first food texture information UT1. One of the five coordinates is the second coordinate (X, Y=2.5, 2.5). One of the five coordinates is the third coordinate (X,Y=0,0). One of the five coordinates is the fourth coordinate (X,Y=-2.5,-2.5). One of the five coordinates is the fifth coordinate (X,Y=-5,-5).

For example, the first determination unit 156 sets the absolute value of the difference between the value indicating the position of the X-axis of the first food texture information UT1 and the value indicating the position of the X-axis of the third coordinates as a threshold. Then, the absolute value of the difference between the X-axis position of the first food texture information UT1 and the X-axis position of the second rice RC2 is calculated. Then, the first determination unit 156 determines whether or not the characteristics of the acquired second rice RC2 cooked with the second rice are equal to or greater than the threshold value. Therefore, the first determination unit 156 determines that the characteristic of the second rice RC2 is equal to or greater than the threshold. Then, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 displays an image indicating that the type of rice is to be changed. The first determination unit 156 may use the absolute value of the difference between the value indicating the position of the Y-axis of the first food texture information UT1 and the value indicating the position of the Y-axis of the third coordinates as the threshold value.

Further, the control unit 150 of the second embodiment may notify that the operation display unit 160 prompts the third rice different from the second rice. Specifically, when the characteristics of the second rice RC2 cooked with the second rice are equal to or greater than the threshold value, the control unit 150 causes the operation display unit 160 to display an image showing the third rice different from the second rice. It controls the display unit 160 . The operation display unit 160 can display an image indicating that the type of rice is to be changed and an image indicating the rice that has the user's favorite texture. Therefore, it is possible to notify the user of the rice that will serve as the rice with the texture desired by the user. As a result, the user's convenience in selecting rice is improved.

Next, with reference to FIG. 13, the processing for extracting the third rice will be described. FIG. 13 is a diagram showing a table G6 representing the characteristics of the first food texture information UT1, the second rice RC2, and the third rice RC3. Table G6 shown in FIG. 13 has a mapping area 200 . Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 . The first quadrant 201 represents the first texture information UT1. Also, the first quadrant 201 represents the characteristics of the third curve RC3. The third quadrant 203 represents the characteristics of the second curve RC2. Also, in the third quadrant 203, the change range RCL2 of the second line RC2 is represented.

The mapping area 200 includes a straight line ST1, a straight line ST2, and an extraction area CA. Straight line ST1 has one end and the other end. One end of straight line ST1 contacts the outer edge of change range RCL2. The other end of the straight line ST1 contacts the outer edge of the first food texture information UT1. Straight line ST2 faces straight line ST1. The straight line ST2 has one end and the other end. One end of the straight line ST2 contacts the outer edge of the change range RCL2 at a position different from the position where the straight line ST1 contacts. The other end of the straight line ST2 contacts the outer edge of the first food texture information UT1 at a position different from the position where the straight line ST1 contacts. An extraction area CA indicates an area formed between the straight line ST1 and the straight line ST2. The characteristics of the third line RC3 are represented in the extraction area CA.

For example, when the first determination unit 156 determines that the characteristics of the second rice RC2 cooked with the second rice are equal to or greater than the threshold value, the control unit 150 determines the difference between the first food texture information UT1 and the characteristics of the second rice RC2. Extract the third row RC3 located at . Specifically, the control unit 150 extracts the third rice RC3 positioned between the first food texture information UT1 and the change range RCL2. More specifically, the control unit 150 extracts the third rice RC3 located in the extraction region CS between the first food texture information UT1 and the change range RCL3 and between the straight lines ST1 and ST2. . Furthermore, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 displays rice corresponding to the third rice RC3. Therefore, the user can be notified of rice that has a texture similar to that of the rice that the user prefers. As a result, the user's convenience in selecting rice is improved.

Further, when there are a plurality of characteristics of rice in the extraction region CS, the control section 150 may extract the characteristics of the rice that are closest to the texture information UT.

In addition, the control unit 150 of the second embodiment acquires evaluation information regarding evaluation of heating conditions. The rating information includes either the first rating or the second rating. A first rating indicates good heating conditions. A second rating indicates poor heating conditions.

Also, the control unit 150 of the second embodiment determines whether or not the evaluation information includes the first evaluation. Then, when the evaluation information does not include the first evaluation, the control unit 150 determines whether or not the second evaluation continues. Furthermore, when the second evaluation continues, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 notifies the change of the rice. Therefore, by purchasing rice based on the notification, it is possible to suppress the purchase of rice with a poor evaluation. Further, when the second evaluation continues, the control unit 150 may control the operation display unit 160 so that the operation display unit 160 notifies the user of the rice that has the texture that the user prefers. As a result, by purchasing rice based on the notification, it is possible to save time and effort at the time of purchasing rice, thereby improving convenience for the user.

Also, the learning unit 154 of the second embodiment learns the rice cooking information and the heating conditions determined by the second determining unit 155, and estimates the user's preferred texture of cooked rice. As a result, based on the rice cooking information and the heating conditions determined by the second determining unit 155, it is possible to easily adjust the texture of the rice that the user prefers. The user's favorite texture of rice estimated by the learning unit 154 is stored in the storage unit 180 as second texture information UT2.

Next, processing executed by the control unit 150 of the second embodiment will be described with reference to FIG. 14 . FIG. 14 is a flow chart showing processing executed by the control unit 150 of the second embodiment. The flowchart of the processing executed by the control unit 150 of the second embodiment includes steps S301 to S307. Steps S303 and S305 to S307 shown in FIG. 14 correspond to steps S102 to S107 shown in FIG. 7, and the same processing is executed, so description thereof will be omitted. Therefore, steps S301, S302 and S304 will be described.

In step S301, the control unit 150 executes a second determination process. The second determination process will be described later with reference to FIG. Processing proceeds to step S302.

In step S302, the heating control unit 152 heats the kettle 120 based on the heating conditions acquired in the second determination process. The heating condition in step S302 is either the heating condition changed by the first changing unit 153 or the heating condition determined by the second determining unit 155 . The process proceeds to step S303.

After step S303, in step S304, the control unit 150 executes determination processing. The determination processing will be described later with reference to FIG. 16 . Processing proceeds to step S305.

Next, with reference to FIG. 15, the second determination process executed by the control unit 150 of the second embodiment will be described. FIG. 15 is a flowchart showing second determination processing executed by the control unit 150 of the second embodiment. The second determination process includes steps S401 to S408. The information acquisition process shown in FIG. 15 corresponds to step S301 shown in FIG.

In step S401, the control unit 150 acquires rice characteristic information. Processing proceeds to step S402.

In step S402, the control unit 150 determines whether or not the characteristic information of the second rice matches the characteristic information of the first rice. If the characteristic information of the second rice matches the characteristic information of the first rice (Yes in step S402), the process proceeds to step S408. If the characteristic information of the second rice does not match the characteristic information of the first rice (No in step S402), the process proceeds to step S403.

In the case of No in step S402, in step S403, the first determination unit 156 determines whether or not the characteristics of the cooked rice of the second rice are equal to or greater than the threshold. If the characteristics of the cooked second rice are not equal to or greater than the threshold value (No in step S403), the process proceeds to step S406. If the characteristics of the cooked second rice are equal to or greater than the threshold (Yes in step S403), the process proceeds to step S404.

In the case of Yes in step S403, in step S404, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 notifies the change of rice. Processing proceeds to step S405.

In step S405, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 notifies the user of the rice that has the desired texture. Processing proceeds to step S406.

If No in step S403, and after step S405, in step S406, the control unit 150 acquires first food texture information UT1 corresponding to staple food information. Processing proceeds to step S407.

In step S407, the second determining unit 155 determines heating conditions based on the second rice characteristic information and the first texture information UT1. The process returns to step S302 shown in FIG.

In the case of Yes in step S402, in step S408, the control unit 150 determines the heating condition changed by the first changing unit 153 as the heating condition. The process returns to step S302 shown in FIG.

Next, determination processing executed by the control unit 150 of the second embodiment will be described with reference to FIG. 16 . FIG. 16 is a diagram showing a flowchart of determination processing executed by the control unit 150 of the second embodiment. The determination process shown in FIG. 16 includes steps S501 to S504. The determination processing shown in FIG. 16 is processing related to evaluation information.

In step S501, the control unit 150 determines whether or not the evaluation information includes the first evaluation. If the evaluation information includes the first evaluation (Yes in step S501), the process returns to step S306 shown in FIG. If the evaluation information does not include the first evaluation (No in step S501), the process proceeds to step S502.

In step S502, the control unit 150 determines whether or not the second evaluation continues. If the second evaluation is not consecutive (No in step S502), the process returns to step S306 shown in FIG. If the second evaluation continues (Yes in step S502), the process proceeds to step S503.

In the case of Yes in step S502, in step S503, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 notifies the change of rice. Processing proceeds to step S503.

In step S504, the control unit 150 controls the operation display unit 160 so that the operation display unit 160 notifies the user of the rice that has the texture that the user prefers. The process returns to step S306 shown in FIG.

The processing executed by the control unit 150 described with reference to FIGS. 14 to 16 may be executed after the processing shown in FIGS. 7 and 8 by the control unit 150 of the first embodiment.

[Embodiment 3]
Next, Embodiment 3 will be described with reference to FIG. Embodiment 3 differs from Embodiments 1 and 2 in that cooking information is acquired. Also, the learning unit 154 of the rice cooker 100 of Embodiment 3 has already learned the rice cooking information, the heating conditions, and the evaluation information, and has estimated the texture of the rice that the user prefers. Note that the processing of the control unit 150 performed in the third embodiment may be performed after the processing of the control unit 150 performed in the first and second embodiments.

FIG. 17 is a diagram showing the configuration of the control unit 150 of the third embodiment. The control unit 150 shown in FIG. 17 includes a heating control unit 152, a first changing unit 153, a learning unit 154, a second determining unit 155, a first determining unit 156, a second changing unit 157, a third and a determination unit 158 . By executing the control program, the control unit 150 controls the heating control unit 152, the first changing unit 153, the learning unit 154, the second determining unit 155, the first determining unit 156, the second changing unit 157, and the third determining unit. It functions as part 158 . The heating control unit 152, the first change unit 153, the learning unit 154, the second determination unit 155, and the first determination unit 156 are the same as those in the second embodiment, so description thereof will be omitted.

The control unit 150 of Embodiment 3 shown in FIG. 17 acquires cooking information. The control unit 150 acquires cooking information input from the operation display unit 160, for example. The cooking information is included in the rice cooking information.

The second changing unit 157 changes the second food texture information UT2 to the third food texture information UT3 based on the second food texture information UT2 estimated by the learning unit 154 and the cooking information. As a result, it is possible to change the texture information UT to the texture of the rice that the user prefers to suit the dish.

The third determining unit 158 determines heating conditions based on the rice cooking information and the food texture information UT. Cooking information includes cooking information. Therefore, the heating conditions can be determined based on the texture information UT, cooking information, and rice characteristic information. As a result, it is possible to adapt the texture of the rice to the texture of the rice preferred by the user while changing the texture of the rice according to the cooking information.

Also, the third determining unit 158 determines the heating condition based on the third food texture information UT3 changed by the second changing unit 157 and the characteristic information. The characteristic information indicates either the first rice or the second rice. Therefore, the heating conditions can be determined based on the second texture information UT2 and the rice characteristic information. As a result, it is possible to adapt the texture of the rice to the texture of the rice preferred by the user while changing the texture of the rice according to the cooking information.

Next, an example of processing for acquiring cooking information will be described with reference to FIG. FIG. 18 is a diagram showing the touch panel of the operation display unit 160 displaying the dish selection screen 261. As shown in FIG.

When displaying dish selection screen 261 on operation display unit 160 , control unit 150 operates operation display unit 160 so that operation display unit 160 displays dish selection screen 261 . A dish selection screen 261 includes a plurality of dish images 262 . The food image 262 shows one type of food.

One of the multiple cooking images 262 is the first cooking image 262A. A first dish image 262A shown in FIG. 18 is an image showing "white rice." One of the multiple cooking images 262 is the second cooking image 262B. A second dish image 262B shown in FIG. 18 is an image representing "udon". One of the multiple food images 262 is the third food image 262C. The third dish image 262C shown in FIG. 18 is an image showing "rice bowl". One of the multiple food images 262 is the fourth food image 262D. A fourth dish image 262D shown in FIG. 18 is an image representing “curry”.

The cooking image 262 can be selected from the touch panel or the operation section 170b. The user selects cooking image 262 . For example, the user performs a touch operation on the third dish image 262C displayed on the touch panel. The touch panel transmits cooking information corresponding to third cooking image 262C to control unit 150 . The food information indicates the type of food.

Next, referring to FIGS. 18 and 19, the process of changing the food texture information UT by the second changing unit 157 will be described. FIG. 19 shows a table G7 representing the second texture information UT2 and the characteristics of the first rice RC1. Table G7 shown in FIG. 19 has a mapping area 200. FIG. Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 . The first quadrant 201 represents the second food texture information UT2. The second texture information UT2 indicates the texture of rice that the user prefers as estimated by the learning unit 154 . The second food texture information UT2 is represented by a dashed line. The second quadrant 202 represents the characteristics of the first rice RC1. Also, in the second quadrant 202, the change range RCL1 of the first line RC1 is represented. The third quadrant 203 represents third food texture information UT3.

For example, when the third dish image 262c is selected on the dish selection screen 261 shown in FIG. , the second food texture information UT2 is changed to the third food texture information UT3. The third dish image 262c shown in FIG. 18 is, for example, rice bowl. Generally, the rice used for donburi is hard and has no elasticity. Therefore, the third determining unit 158 changes the second food texture information UT2 to the third food texture information UT3 based on the second food texture information UT2 and the characteristics of the rice used for the rice bowl. The third food texture information UT3 is shown, for example, in the third quadrant 203 shown in FIG.

Next, with reference to FIG. 4 and FIGS. 18 to 20, the process of determining the heating conditions by the third determination unit 158 will be described. FIG. 20 shows a table G8 representing the third food texture information UT3 and the characteristics of the first rice RC1. Table G8 shown in FIG. 20 has a mapping area 200 . Mapping area 200 is divided into first quadrant 201 to fourth quadrant 204 . The second quadrant 202 represents the characteristics of the first rice RC1. Also, in the second quadrant 202, the change range RCL1 of the first line RC1 is represented. The third quadrant 203 represents third food texture information UT3.

A third determination unit 158 acquires the characteristic information of the first rice stored in the storage unit 180 . It should be noted that when the characteristics of the rice indicating the second rice are shown in FIG. Then, the third determining unit 158 determines heating conditions based on the third food texture information UT3 and the characteristic information. Specifically, the third determining unit 158 determines the first heating item hce1 to the fifth heating item hce5 shown in FIG. 4 based on the third food texture information UT3 and the characteristic information.

When the first rice is cooked under the heating conditions determined by the third determining unit 158, the characteristics of the first rice RC1 are represented at the position of the characteristics of the first rice RC1 shown in FIG. For example, the characteristics of the first turn RC1 shown in FIG. 20 move to the third quadrant 203 side compared to the characteristics of the first turn RC1 shown in FIG. In other words, the characteristics of the first rice RC1 shown in FIG. 20 are harder than the characteristics of the first rice RC1 shown in FIG. Also, the characteristics of the first rice RC1 shown in FIG. 20 show less elasticity than the characteristics of the first rice RC1 shown in FIG. As a result, it is possible to adapt the texture of the rice to the texture of the rice desired by the user while matching the texture of the rice to the dish.

Next, processing executed by the control unit 150 of the third embodiment will be described with reference to FIG. 21 . FIG. 21 is a flowchart showing processing executed by the control unit 150 of the third embodiment. The flowchart of the processing executed by the control unit 150 of the third embodiment includes steps S601 to S607. Steps S603 to S607 shown in FIG. 21 correspond to steps S303 to S307 shown in FIG. 14, and since similar processes are executed, description thereof will be omitted. Therefore, only steps S601 and S602 will be described.

In step S601, the control unit 150 executes a third determination process. The third determination process will be described later with reference to FIG. 22 . Processing proceeds to step S602.

In step S602, the heating control unit 152 heats the kettle 120 based on the heating conditions determined in the third determination process. Processing proceeds to step S603.

Next, with reference to FIG. 22, the third determination process executed by control unit 150 will be described. FIG. 22 is a diagram showing a flowchart of the third determination process executed by the control unit 150. As shown in FIG. The flowchart of the third determination process shown in FIG. 22 includes steps S701 to S704.

In step S<b>701 , control unit 150 controls operation display unit 160 so that operation display unit 160 displays dish selection screen 261 . Processing proceeds to step S702.

In step S<b>702 , control unit 150 acquires cooking information input to operation display unit 160 . Processing proceeds to step S703.

In step S703, the second changing unit 157 changes the second food texture information UT2 to the third food texture information UT3 based on the second food texture information UT2 estimated by the learning unit 154 and the cooking information. Processing proceeds to step S704.

In step S704, the third determining unit 158 selects one of the third food texture information UT3 changed by the second changing unit 157 and the characteristic information of the first rice or the characteristic information of the second rice. and determine the heating conditions. The process returns to step S602 in FIG.

[Embodiment 4]
Next, the server 300 of Embodiment 4 will be described with reference to FIG. Embodiment 4 differs from Embodiment 1 in that the rice cooker 100 communicates with the server 300, and the heating control unit 152 controls the heating unit 130 based on the heating conditions determined by the server 300. Different from each of the third embodiment. Hereinafter, regarding the fourth embodiment, matters different from each of the first to third embodiments will be described, and descriptions of portions overlapping with the first to third embodiments will be omitted.

FIG. 23 is a block diagram showing respective configurations of rice cooker 100 and server 300. As shown in FIG. The configuration of the rice cooker 100 may be the same as the configuration of the rice cookers 100 of the first to third embodiments.

Rice cooker 100 and server 300 are connected via network N so as to be able to communicate with each other. The network N is, for example, the Internet, LAN (Local Area Network) or WAN (Wide Area Network).

The rice cooker 100 includes a heating section 130 , a detection section S<b>3 , an operation display section 160 , a control section 150 , a storage section 180 and a first communication section 190 . The controller 150 includes a heating controller 152 . The first communication unit 190 transmits information on the rice cooker 100 to the server 300 via the network N, or receives information transmitted from the server 300 . The information of the rice cooker 100 includes, for example, rice characteristic information, staple food information, texture information UT, and heating conditions acquired by the rice cooker 100 . The first communication section 190 corresponds to an example of the “communication section” of the rice cooker 100 .

Next, the server 300 will be described in detail. The server 300 includes a second communication section 390 , a storage section 380 and a control section 350 . Control unit 350 includes a processor and a storage device. The processor includes, for example, a CPU or MPU (Micro Processing Unit). The storage device comprises a memory such as a semiconductor memory and may comprise an HDD.

Storage unit 380 includes a storage device. The storage device comprises a memory such as a semiconductor memory and may comprise an HDD. The storage device stores computer programs. The storage unit 380 stores rice characteristic information, rice brands, rice characteristics corresponding to the rice characteristic information, staple food information, heating conditions, and second texture information UT2.

The second communication unit 390 receives the information of the rice cooker 100 transmitted from the rice cooker 100 via the network N, or transmits the heating condition and the determination result to the rice cooker 100 . The second communication section 390 corresponds to an example of a “communication section” of the server 300 .

The control unit 350 controls each element of the server 300 . Specifically, control unit 350 controls second communication unit 390 by executing a computer program stored in storage unit 380 .

The control unit 350 includes a first determining unit 351, a first changing unit 353, a learning unit 354, a second determining unit 355, a first determining unit 356, a second changing unit 357, and a third determining unit 358. and In addition, the control unit 350 executes the computer programs stored in the storage unit 380 so that the first determination unit 351, the first change unit 353, the learning unit 354, the second determination unit 355, the first determination unit 356, the first It functions as a second changing unit 357 and a third determining unit 358 .

The first determination unit 351 determines heating conditions for heating the kettle 120 . The heating conditions include the amount of water contained in the pot 120, the water supply period for watering the rice, the rising temperature for raising the temperature of the pot 120, the period for boiling the water in the pot 120, and the determination of reheating. Depending on the heating conditions, the hardness of the rice, the elasticity of the rice, the stickiness of the rice, the stickiness of the rice, the graininess of the rice, the glossiness of the rice, the aroma of the rice, and the sweetness of the rice. and the degree of charring of the rice can be adjusted.

Also, the second communication unit 390 of the fourth embodiment transmits the heating conditions determined by the first determination unit 351 to the rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the first determination unit 351 . That is, even if the rice cooker 100 does not have the first determining unit 151, it is possible to cook rice that matches the texture of the rice that the user prefers.

The learning unit 354 learns the information of the rice cooker 100 and guesses the user's preferred texture of cooked rice. In addition, when the storage unit 380 stores past learning results, the accuracy of estimating the food texture information UT of the learning unit 354 is improved. As a result, the next heating condition can be more adapted to the user's preferred texture of rice.

The first changing section 353 changes the heating conditions based on the learning result of the learning section 354 . Specifically, the first changing unit 353 changes the heating conditions based on the second food texture information UT2 estimated by the learning unit 354 .

Also, the second communication unit 390 of the fourth embodiment transmits the heating conditions changed by the first change unit 353 to the rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions changed by the first changing unit 353 . As a result, the next heating condition can be changed to a heating condition more suitable for the texture of the rice preferred by the user.

If the rice characteristic information acquired by the control unit 350 is different from the first rice, the second determining unit 355 determines the rice based on the second rice characteristic information and the first texture information UT1. , to determine the heating conditions.

Also, the second communication unit 390 of the fourth embodiment transmits the heating conditions determined by the second determination unit 355 to the rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the second determination unit 355 . As a result, even if the rice is changed, the rice can be cooked so as to match the texture of the rice preferred by the user.

The first determination unit 356 determines whether or not the characteristic information of the second rice acquired by the control unit 350 matches the characteristic information of the first rice. When the characteristic information of the second rice does not match the characteristic information of the first rice, the first determination unit 356 determines whether the characteristic of the cooked second rice is equal to or greater than the threshold.

Also, the second communication unit 390 of the fourth embodiment transmits the determination result of the first determination unit 356 to the rice cooker 100 . Therefore, control unit 150 of rice cooker 100 controls operation display unit 160 so that operation display unit 160 displays an image indicating that the type of rice is to be changed based on the determination result. In addition, the control unit 150 of the rice cooker 100 may notify the rice having the texture of rice that the user prefers on the operation display unit 160 . As a result, the user can be notified to change to a different rice using the threshold as a trigger.

The second changing unit 357 changes the texture information UT based on the texture information UT and the cooking information. As a result, the food texture information UT can be changed to the food texture information UT suitable for cooking. Specifically, the second changing unit 357 changes the second food texture information UT2 to the third food texture information UT3 based on the second food texture information UT2 estimated by the learning unit 354 and the cooking information. As a result, the food texture information UT can be changed to the food texture information UT suitable for cooking.

The third determining unit 358 determines heating conditions based on the texture information UT and the characteristic information changed by the second changing unit 357 . The characteristic information indicates either the first rice or the second rice. As a result, the texture of the rice can be adapted to the texture of the rice preferred by the user while matching the texture of the dish.

Also, the second communication unit 390 of the fourth embodiment transmits the heating conditions determined by the third determination unit 358 to the rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the third determination unit 358 . As a result, the texture of the rice can be adapted to the texture of the rice preferred by the user while matching the texture of the dish.

[Embodiment 5]
Next, the heat cooking system 1 of Embodiment 5 will be described with reference to FIG. 24 . The cooking system 1 includes a rice cooker 100 , a terminal device 400 and a server 300 . The fifth embodiment differs from the fourth embodiment in that the characteristic information of rice can also be obtained from the terminal device 400 . The rice cooker 100 is the rice cooker 100 shown in Embodiment 4, for example. The rice cooker 100 may be the rice cooker 100 shown in Embodiments 1 to 3, for example. Hereinafter, regarding the fifth embodiment, matters different from each of the first to fourth embodiments will be described, and descriptions of portions overlapping with the first to fourth embodiments will be omitted.

FIG. 24 is a block diagram showing respective configurations of rice cooker 100, server 300, and terminal device 400 according to the fourth embodiment.

Rice cooker 100 and server 300 are connected via network N so as to be able to communicate with each other. Network N is, for example, the Internet, LAN or WAN. Rice cooker 100 and terminal device 400 are connected via network N so as to be able to communicate with each other. The server 300 and the terminal device 400 are connected via a network N so as to be able to communicate with each other.

The rice cooker 100 includes a heating section 130 , a detection section S<b>3 , an operation display section 160 , a control section 150 , a storage section 180 and a first communication section 190 . The controller 150 includes a heating controller 152 . The first communication unit 190 transmits information on the rice cooker 100 to the server 300 via the network N, or receives information transmitted from the server 300 . The first communication unit 190 transmits information on the rice cooker 100 to the terminal device 400 via the network N, or receives information transmitted from the terminal device 400 .

Next, the server 300 will be described in detail. The server 300 includes a second communication section 390 , a storage section 380 and a control section 350 . Control unit 350 includes a processor and a storage device. A processor includes, for example, a CPU or an MPU. The storage device comprises a memory such as a semiconductor memory and may comprise an HDD.

Storage unit 380 includes a storage device. The storage device comprises a memory such as a semiconductor memory and may comprise an HDD. The storage device stores computer programs.

The second communication unit 390 receives the information of the rice cooker 100 transmitted from the rice cooker 100 via the network N, or transmits the heating condition and the determination result to the rice cooker 100 . The second communication unit 390 receives information on the terminal device 400 transmitted from the terminal device 400 via the network N, or transmits the determination result to the terminal device 400 .

The control unit 350 controls each element of the server 300 . Specifically, control unit 350 controls second communication unit 390 by executing a computer program stored in storage unit 380 .

The control unit 350 includes a first determining unit 351, a first changing unit 353, a learning unit 354, a second determining unit 355, a first determining unit 356, a second changing unit 357, and a third determining unit 358. and Further, by executing the computer program stored in the storage unit 380, the control unit 350 performs the first determining unit 351, the first changing unit 353, the learning unit 354, the second determining unit 355, the first determining unit 356, It functions as a second changing unit 357 and a third determining unit 358 .

Continuing on, with reference to FIG. 24, the terminal device 400 will be described in detail. The terminal device 400 is, for example, a smart phone or a personal computer. Terminal device 400 includes control unit 450 , storage unit 480 , third communication unit 490 , and operation display unit 460 .

Control unit 450 includes a processor and a storage device. A processor includes, for example, a CPU or an MPU. The storage device comprises a memory such as a semiconductor memory and may comprise an HDD. Storage unit 480 includes a storage device. The storage device comprises a memory such as a semiconductor memory and may comprise an HDD. The storage device stores a control program.

The storage unit 480 includes staple food information, property information of rice purchased by the user, property information of rice purchased by the user in the past, browsing history of rice on the Internet, and cooking information. The characteristic information of rice purchased by the user in the past indicates, for example, the purchase history of rice at a specific shopping site. Internet browsing history for rice indicates browsing history at a particular shopping site.

The third communication unit 490 receives the information of the rice cooker 100 transmitted from the rice cooker 100 via the network N, or transmits the received information of the rice cooker 100 to the server 300 . The third communication unit 490 receives the determination result transmitted from the server 300 via the network N, or transmits the determination result to the rice cooker 100 .

The operation display unit 460 displays numbers and images. Further, the operation display unit 460 receives user's operations. For example, operation display unit 460 includes a touch panel. The touch panel has a display and a touch sensor.

Also, the third communication unit 490 transmits staple food information and rice characteristic information to the server 300 via the network N. FIG. The first determination unit 351 of the server 300 determines heating conditions based on the received staple food information and rice characteristic information. The heating conditions determined by first determination unit 351 of server 300 are transmitted to rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the first determination unit 351 . That is, even if the rice cooker 100 does not have the first determining unit 151, it is possible to cook rice that matches the texture of the rice that the user prefers.

Third communication unit 490 also transmits the purchase history of rice to server 300 via network N. FIG. The second determining unit 355 of the server 300 determines the heating conditions based on the second rice characteristic information and texture information when the received second rice characteristic information is different from the first rice characteristic information. The heating conditions determined by second determination unit 355 of server 300 are transmitted to rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the second determination unit 355 . As a result, even if the rice is changed, it is possible to cook rice that has the texture that the user prefers.

Third communication unit 490 also transmits the purchase history of rice to server 300 via network N. FIG. The first determination unit 356 of the server 300 can determine whether or not the property information of the purchased second rice matches the property information of the first rice previously acquired. Then, when the characteristic information of the first rice and the characteristic information of the second rice are different, the first determination unit 356 determines whether or not the characteristic of the cooked rice of the second rice is equal to or greater than the threshold value. The determination result of first determination unit 356 is transmitted to rice cooker 100 . Therefore, control unit 150 of rice cooker 100 controls operation display unit 160 so that operation display unit 160 displays an image indicating that the type of rice is to be changed. In addition, the control unit 150 of the rice cooker 100 may notify the rice having the texture of rice that the user prefers on the operation display unit 160 . As a result, the user can be notified to change to a different rice using the threshold as a trigger.

Also, the determination result of the first determination unit 356 of the server 300 may be transmitted to the terminal device 400 . Control unit 450 of terminal device 400 controls operation display unit 460 so that operation display unit 460 displays an image indicating that the type of rice is to be changed based on the determination result of first determination unit 356 . In addition, the control unit 450 of the terminal device 400 may notify the rice that has the texture of the rice that the user prefers on the operation display unit 460 . As a result, the user can be notified to change to a different rice using the threshold as a trigger.

In addition, the third communication unit 490 transmits the Internet browsing history regarding rice to the server 300 via the network N. FIG. The control unit 350 of the server 300 acquires the characteristic information of the viewed rice based on the viewing history. Then, the first determination unit 356 determines whether or not the property of the cooked rice being browsed is equal to or greater than the threshold. The determination result of the first determination unit 356 of the server 300 is transmitted to the terminal device 400 . Control unit 450 of terminal device 400 controls operation display unit 460 so that operation display unit 460 displays an image indicating that the type of rice is to be changed based on the determination result of first determination unit 356 . In addition, the control unit 450 of the terminal device 400 may notify the rice that has the texture of the rice that the user prefers on the operation display unit 460 . Therefore, the determination result of the first determination unit 356 can be notified to the user while the user is viewing information on rice at a specific shopping site. As a result, it is possible to prevent the user from purchasing rice that does not match the texture of rice that the user prefers.

Third communication unit 490 also transmits cooking information to server 300 via network N. FIG. The second changing unit 357 of the server 300 changes the food texture information UT based on the food texture information UT and the cooking information. As a result, the food texture information UT can be changed to the food texture information UT suitable for cooking. Specifically, the second changing unit 357 changes the second food texture information UT2 to the third food texture information UT3 based on the second food texture information UT2 estimated by the learning unit 354 and the cooking information. As a result, the food texture information UT can be changed to the food texture information UT suitable for cooking.

The third determining unit 358 of the server 300 determines heating conditions based on the texture information UT and the characteristic information changed by the second changing unit 357 . The heating conditions determined by third determination unit 358 of server 300 are transmitted to rice cooker 100 . Therefore, the heating control unit 152 of the rice cooker 100 can control the heating unit 130 based on the heating conditions determined by the third determination unit 358 . As a result, the texture of the rice can be adapted to the texture of the rice preferred by the user while matching the texture of the dish.

The embodiments of the present invention have been described above with reference to the drawings. However, the present invention is not limited to the above-described embodiments, and can be implemented in various aspects without departing from the gist of the present invention. Various inventions can be formed by appropriately combining the plurality of constituent elements disclosed in the above embodiments. For example, some components may be omitted from all components shown in the embodiments. Furthermore, components across different embodiments may be combined as appropriate. In order to make the drawings easier to understand, the drawings mainly show each component schematically. is different. Also, the speed, material, shape, size, etc. of each component shown in the above embodiment are examples and are not particularly limited, and various changes can be made without substantially departing from the configuration of the present invention. It is possible.

(1) As described with reference to FIGS. 5, 6, 10 to 13, 19 and 20, the texture information UT and the characteristics of rice are mapped to the softness of rice and elasticity of rice. However, the texture information UT and the characteristics of the rice may be mapped on the table by, for example, the graininess of the rice and the glossiness of the rice. Also, although the texture information UT and the characteristics of the rice are mapped in the table with two types of characteristics, the characteristics are not limited to two types, and two or more characteristics may be mapped in the table.

(2) The control unit 150 of the rice cooker 100 described with reference to FIGS. 22 and 23 may be the control unit 150 shown in FIG. 2, the control unit 150 shown in FIG. good. For example, even if the first communication unit 190 shown in FIG. 22 cannot communicate with the server 300, the control unit 150 of the rice cooker 100 can determine the heating conditions.

INDUSTRIAL APPLICABILITY The present invention can be used in the fields of cooking machines, servers, and cooking systems.

1 Cooking system 100 Rice cooker 120 Pot 130 Heating unit 151 First determining unit 152 Heating control unit 153 First changing unit 154 Learning unit 155 Second determining unit 156 First determining unit 157 Second changing unit 158 Third determining unit 160 Operation display unit 180 Storage unit 190 First communication unit 300 Server 350 Control unit 351 First determination unit 353 First change unit 354 Learning unit 390 Second communication unit 400 Terminal device CR1 First rice cooking information HC Heating condition N Network S3 Detection unit UT texture information

Claims (11)

a storage unit for storing rice;
a heating unit that heats the housing unit;
a first determination unit that determines a heating condition for heating the housing unit based on the rice cooking information;
a heating control unit that controls the heating unit based on the heating conditions,
The rice cooking information includes texture information indicating the user's preferred texture of cooked rice and characteristic information regarding the characteristics of the first rice,
The heat cooking machine, wherein the food texture information is associated with staple food information indicating a type of staple food of the user. further comprising a detection unit that detects the hardness of the rice stored in the storage unit;
The heating cooking machine according to claim 1, wherein the characteristic information includes information indicating the hardness of the rice detected by the detection unit. further comprising a second determining unit;
When the characteristic information includes characteristic information relating to characteristics of the second rice different from the first rice, the second determining unit determines the heating conditions based on the characteristic information and the texture information of the second rice. The heating cooking machine according to claim 1 or 2, wherein a first determination unit that determines whether the characteristics of the cooked second rice are equal to or greater than a threshold value;
and a notification unit that notifies the determination result of the first determination unit,
4. The cooking machine according to claim 3, wherein when the property of said rice is equal to or greater than said threshold value, said notification unit notifies that said second rice should be changed. 5. The cooking machine according to claim 4, wherein when the property of said rice is equal to or greater than said threshold value, said notification unit notifies that said rice should be changed to a third rice different from said second rice. The rice cooking information further includes cooking information indicating the type of cooking,
The heating cooking machine according to any one of claims 1 to 5, further comprising a third determining unit that determines heating conditions based on the rice cooking information and the food texture information. further comprising a learning unit,
The rice cooking information further includes evaluation information regarding evaluation of heating conditions,
7. The heating according to any one of claims 1 to 6, wherein the learning unit learns the rice cooking information and the heating conditions to estimate a user's preferred texture of cooked rice. cooking machine. The heating cooking machine according to claim 7, further comprising a first changing section that changes the heating condition based on the estimation result estimated by the learning section. further comprising a communication unit that communicates with the terminal device,
The heating cooking machine according to any one of claims 1 to 8, wherein the communication unit receives the characteristic information from the terminal device. a communication unit that acquires rice cooking information by communicating with a cooking machine that heats a storage unit that stores rice;
A first determination unit that determines heating conditions for heating the housing unit based on the first rice cooking information acquired by the communication unit;
a learning unit that learns the second rice cooking information and the heating conditions acquired by the communication unit and estimates the texture of rice that the user prefers;
with
The first rice cooking information includes staple food information indicating the type of staple food of the user and characteristic information regarding the characteristics of rice,
The server, wherein the second rice cooking information includes the characteristic information, the heating conditions, and evaluation information regarding evaluation of the heating conditions. A cooking system including a cooking machine and a server communicating with the cooking machine,
The heating cooking machine is
a storage unit for storing rice;
a heating unit that heats the housing unit;
a heating control unit that controls the heating unit based on heating conditions;
A first communication unit that transmits first rice cooking information to the server,
The server is
a communication unit that receives the first rice cooking information;
A first determination unit that determines heating conditions for heating the housing unit based on the first rice cooking information,
The communication unit transmits the heating condition determined by the first determination unit to the cooking machine,
The first rice cooking information includes texture information indicating a user's preferred texture for cooked rice and characteristic information regarding characteristics of rice,
The texture information is associated with staple food information indicating the type of staple food of the user,
The cooking system, wherein the heating control unit controls the heating unit based on the heating conditions received by the first communication unit.

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