JP2021103038A - Cooking appliance - Google Patents

Abstract

To perform proper cooking in accordance with an accurate fat rate of a food material.SOLUTION: An oven 1 includes: a cooking chamber 2a; a heater 6 for heating a food material F stored in the cooking chamber 2a; a camera 7 for detecting a state of the food material F; calculation means 8b for calculating a fat rate of the food material F on the basis of an image I photographed by the camera 7; and heating control means 8c capable of controlling at least one of the whole amount of heat output by the heater 6 and a maximum temperature of the cooking chamber 2a on the basis of the fat rate calculated by the calculation means 8b.SELECTED DRAWING: Figure 2

Description

The present invention relates to cooking equipment.

Conventionally, cooking equipment that controls heating for cooking has been known.

For example, Patent Document 1 describes a heating chamber for accommodating an object to be heated, a heating means for heating the object to be heated in the heating chamber, a weight detecting means for detecting the weight of the object to be heated, and a volume of the object to be heated. From the estimated volume estimation means, the detection result of the weight detection means, and the estimation result of the volume estimation means, the weight ratio of a part of the object to be heated consisting of parts having different specific gravities is estimated, and heating is performed based on the weight ratio. A cooker with a control means for controlling the means is disclosed.

Japanese Patent No. 5668774

By the way, in order to cook foods deliciously, it is desirable to cook accurately according to the fat percentage of the foods. However, the fat percentage of foodstuffs differs from foodstuff to foodstuff.

However, although the cooking equipment described in Patent Document 1 controls cooking based on the estimated fat percentage, it is difficult to accurately estimate the fat percentage because the fat percentage is estimated from the weight and volume of the food, and the food has to be cooked. There is a problem that accurate cooking according to the fat percentage cannot be performed.

The present invention has been made in view of these points, and an object of the present invention is to perform accurate cooking according to an accurate fat percentage of a food material.

In order to achieve the above object, the present invention detects the state of foodstuffs by light and cooks based on the detected result. The "light" includes not only visible light but also electromagnetic waves in the infrared region.

Specifically, the first invention is a cooking device including a cooking room and a heating means for heating the foodstuffs housed in the cooking room, and detects the state of the foodstuffs based on the information by light. Based on the detection means, the calculation means for calculating the fat ratio of the food material based on the detection result of the detection means, and the total heat amount output by the heating means and the maximum temperature of the cooking room based on the fat ratio calculated by the calculation means. It is provided with a heating control means capable of controlling at least one of them.

According to this, the cooking apparatus detects the state of the food material based on the information by the light and calculates the fat percentage of the food material based on the detection result, so that the accurate fat percentage can be calculated. In addition, since the cooking equipment can heat the food by controlling at least one of the total amount of heat output by the heating means and the maximum temperature of the cooking room, it is compared with the method of simply controlling the heating time and the method of heating at a constant temperature. , The degree of freedom of control is increased. From the above, it is possible to perform accurate cooking according to the fat percentage of the ingredients.

In the second invention, in the first invention, the detecting means includes a photographing means for capturing an image of all or a part of the food material, and the calculating means is the fat of the food material based on the image taken by the photographing means. The rate may be calculated.

According to this, the cooking apparatus can take an image of all or a part of the foodstuff, and can easily calculate the accurate fat percentage of the foodstuff based on the image. Therefore, it is possible to perform accurate cooking according to the accurate fat percentage of the food material.

In the third invention, in the second invention, the calculation means may acquire the color component of each pixel of the image and calculate the fat percentage of the food material based on the color component.

According to this, since the cooking device acquires the color component of each pixel of the image and calculates the fat ratio of the food material based on the color component, the part where the fat is distributed and the part where the fat is not distributed from this color component are not distributed. The fat ratio can be calculated after distinguishing from the portion. As a result, a specific configuration of a cooking device that exhibits the effect of the second invention of performing accurate cooking according to the fat percentage of the food material can be obtained.

A fourth invention further comprises a specific means for specifying a food material region in which a food material is present in any one of the first to third inventions, and a calculation means is a food material region specified by the specific means. The fat percentage of the foodstuff may be calculated.

According to this, the cooking device identifies the foodstuff area and then calculates the fat percentage of the foodstuff based on the foodstuff area. Therefore, the cooking equipment excludes unnecessary information derived from foreign substances other than the foodstuff, and the foodstuff is Accurate fat percentage can be calculated. Therefore, it is possible to perform accurate cooking according to the accurate fat percentage of the food material.

In the fifth aspect of the invention, in the fourth invention, the specific means further specifies an exclusion region to be excluded from the target for calculating the fat percentage in the specified foodstuff region, and the calculation means has the exclusion region from the foodstuff region. The fat percentage of the excluded area may be calculated.

According to this, the cooking device calculates the fat percentage of the region excluding the excluded region excluded from the target for calculating the fat percentage in the foodstuff region, so that it is unnecessary derived from the non-eating part of the foodstuff. Excluding the information, it is possible to calculate the accurate fat percentage of the part to be eaten in the food. Therefore, it is possible to perform accurate cooking according to the accurate fat percentage of the part where the food is eaten.

In the sixth invention, in the fifth invention, the exclusion region may be a region in which at least one of fat and bone is present.

According to this, the fat percentage of the region where at least one of the unsuitable fat and bone is excluded in the food is calculated, and the exact fat percentage of the region where at least one of the fat and bone of the food is excluded is calculated. It is possible to perform accurate cooking.

According to the seventh invention, in any one of the first to sixth inventions, the higher the fat percentage of the food material calculated by the calculation means, the more the total heat output by the heating means and the cooking chamber. It may be controlled to reduce at least one of the maximum temperatures of.

According to this, when the fat percentage is high, at least one of the total amount of heat output by the heating means and the maximum temperature of the cooking room is reduced so that the fat that is relatively easy to burn is not burnt, so that accurate cooking is performed. be able to.

In the eighth invention, in any one of the first to seventh inventions, the calculation means calculates the fat percentage for each part of the foodstuff, and the heating control means is based on the fat percentage for each part of the foodstuff. Therefore, heating by the heating means may be controlled for each part of the food material.

According to this, since the cooking device calculates the fat percentage for each part of the food and controls the heating, more accurate cooking can be performed according to the fat percentage for each part of the food.

In the ninth aspect of the invention, in any one of the first to eighth inventions, the detection means includes an infrared detection means for detecting light in the infrared region, and the calculation means is the detection result of the infrared detection means. The fat percentage of a food material may be calculated based on a certain spectral characteristic.

According to this, since the cooking apparatus calculates the fat percentage based on the spectral characteristics of the foodstuff, it is possible to perform accurate cooking control according to the accurate fat percentage of the foodstuff in a mode different from the second invention. it can.

According to the present invention, it is possible to perform accurate cooking according to the accurate fat percentage of the food material.

It is a perspective view which shows the state which opened the door of the oven which concerns on Embodiment 1 of this invention. It is a block diagram which shows the functional structure of an oven. It is a graph which shows two examples of a cooking sequence. It is a flow chart which shows the operation of an oven. It is a figure which shows the state of cutting out the food material area in the image of beef for steak. FIG. 4 is a view corresponding to FIG. 4 according to the second embodiment. FIG. 2 is a view corresponding to FIG. 2 according to the third embodiment. FIG. 4 is a view corresponding to FIG. 4 according to the third embodiment.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The following description of preferred embodiments is merely exemplary and is not intended to limit the invention, its applications or its uses.

(Embodiment 1)
-oven-
FIG. 1 shows the appearance of the oven 1 (cooking equipment) according to the present embodiment, and FIG. 2 shows the functional configuration of the oven 1. The oven 1 includes a main body 2 having a cooking chamber 2a inside, a door 3 provided on the front surface of the main body 2 for opening and closing the cooking chamber 2a, and an operation panel 4 provided on the front surface of the main body 2 above the door 3. A thermistor 5 (not shown in FIG. 1) for measuring the temperature of the cooking chamber 2a, and a heater 6 for heating the food material F housed in the cooking chamber 2a are provided. The operation panel 4 is used by the user to input operation commands such as setting cooking conditions (for example, how much the food material F is baked) and starting cooking. The heater 6 includes an upper heater and a lower heater (not shown) provided on the upper side and the lower side of the cooking chamber 2a, respectively, and a convection heater (not shown).

Further, the oven 1 is provided with a camera 7 (photographing means) as a detecting means for detecting the state of the entire food material F. The camera 7 is provided, for example, in the upper corner of the cooking room 2a so as to capture an image I (detection result of the detecting means) of the food material F and capture the entire food material F in the cooking room 2a. The camera 7 may be covered with a protective glass for protecting the cooking chamber 2a from an increase in temperature or the like. The image I may be a still image or a moving image.

Further, the oven 1 includes a control unit 8 for controlling the operation (see FIG. 2). The control unit 8 calculates the fat ratio of the food material F based on the identification means 8a for specifying the food material region R in which the food material F exists in the image I of the food material F taken by the camera 7 and the image I taken by the camera 7. The calculation means 8b and the heating control means 8c for controlling the heating by the heater 6 based on the fat ratio calculated by the calculation means 8b are included. The specific means 8a, the calculation means 8b, and the heating control means 8c are programs stored in an information storage medium (not shown), and the control unit 8 is configured to read and execute these programs.

Further, the oven 1 includes a temperature probe P. The temperature probe P is for inserting the tip end portion into the food material F and measuring the internal temperature of the food material F during cooking. A temperature sensing element is provided at the tip portion thereof, and the temperature measured by the temperature sensing element is transmitted to the control unit 8.

Further, the oven 1 has a model image 9 of various foodstuffs (for example, beef, pork, chicken and others) for discriminating the type of the foodstuff F by comparing with the image I of the foodstuff F taken by the camera 7. , A foodstuff database 11 in which cooking sequences 10 related to these model images 9 are stored is provided. One cooking sequence 10 is associated with each model image 9.

FIG. 3 shows two examples of the cooking sequence 10 as a graph showing the relationship between the cooking time and the temperature of the cooking chamber 2a. In the cooking sequence 10, the temperature change of the cooking chamber 2a optimal for cooking the ingredients of the related model image 9, that is, the data of the optimum temperature of the cooking chamber 2a at each elapsed time from the start to the end of heating. (See the solid line curve in each graph of FIG. 3). Here, the "optimal temperature" is a temperature for cooking the food material deliciously, and is predetermined for each type of food material. Further, the optimum temperature (temperature of the cooking sequence 10) is adjusted according to the fat percentage and size of the foodstuff F in the cooking chamber 2a by the operation of the oven 1 described later. The cooking sequence 10 is data that can be read by the heating control means 8c.

Further, in the cooking sequence 10, in addition to the optimum temperature of the cooking chamber 2a at each elapsed time from the start to the end of heating, the temperature of the cooking chamber 2a and the integrated value of this temperature (that is, the heater 6 outputs). It also includes a function that indicates the relationship between (total calorific value) and the internal temperature of the food. This function is determined for each ingredient. In each graph of FIG. 3, the internal temperature of the foodstuff calculated from this function is shown by a broken line curve.

-Oven operation-
FIG. 4 shows the operation of the oven 1. First, the user puts the food material F in the cooking room 2a, and inserts the tip of the temperature probe P into the food material F in the food material F. Then, by closing the door 3 and pressing the start button on the operation panel 4, the operation of the oven 1 is started.

First, in the first step S101, the image I of the food material F in the cooking room 2a is taken by the camera 7.

Next, in the second step S102, the food material region R in which the food material F exists in the image I taken in the first step S101 is specified by the identification means 8a, and this food material area R is cut out from the image I.

FIG. 5 shows a state in which the food material region R is cut out in the image of the steak beef, taking the case where the food material F is steak beef as an example. The specific means 8a compares the model image 9 of the food material stored in the food material database 11 with the cut-out food material area R, and determines that the type of the food material F in the kitchen 2a is, for example, beef for steak. Determine. Since the model image 9 of the food material F for which the type has been determined is related to one cooking sequence 10, the cooking sequence 10 is automatically selected when the type of the food material F is determined.

Next, in the third step S103, the calculation means 8b acquires the color component (RGB component) of each pixel of the food material region R cut out in the second step S102, and based on this color component, the pixel becomes the fat region. It is determined whether it corresponds to a region other than fat or a region other than fat, and binarized (see the right figure of FIG. 5).

For example, as shown in FIG. 5, when the food material F is beef for steak, whether the pixel corresponds to the fat region or the lean region according to the value of the red component of each pixel of the food material region R. To judge. When it is determined that it corresponds to the fat region, the color of the pixel is converted to white, and when it is determined that it corresponds to the lean region, the color of the pixel is converted to black. Here, the method of determining whether each pixel is a fat region or a lean region is performed depending on whether or not the value of the red component of the pixel is smaller than a preset threshold value. The threshold value may be set to an initial value in advance at the time of manufacturing the oven 1 so that the user can change it by the operation panel 4.

Next, in the fourth step S104, the calculation means 8b calculates the area of the fat region and the area of the food material region R determined in the third step S103. The value obtained by dividing the calculated area of the fat region by the area of the food material area R is calculated as the fat percentage of the food material F.

Next, in the fifth step S105, the cooking sequence 10 is adjusted by the heating control means 8c based on the fat percentage of the food material F calculated in the fourth step S104. Specifically, the heating control means 8c reduces at least one of the integrated value of the temperature (that is, the total amount of heat output by the heater 6) and the maximum temperature in the cooking sequence 10 as the calculated fat percentage of the food material F increases. (See the arrow in the graph below Figure 3). Further, the heating control means 8c increases at least one of the integrated value of the temperature and the maximum temperature in the cooking sequence 10 as the size of the food material F increases. Further, by changing at least one of the total calorific value and the maximum temperature of the cooking chamber 2a in this way, based on the function showing the relationship between the temperature of the cooking chamber 2a and the integrated value of this temperature and the internal temperature of the foodstuff. , The internal temperature of the food material F in the cooking sequence 10 (broken curve in FIG. 3) is also changed. In this way, the heating control means 8c can control at least one of the total amount of heat output by the heater 6 and the maximum temperature of the cooking chamber 2a in the sixth step S106 described later.

Next, in the sixth step S106, the food material F is heated based on the cooking sequence 10 adjusted in the fifth step S105. Specifically, the internal temperature of the food material F measured by the temperature probe P at each elapsed time from the start to the end of heating by the heating control means 8c is the internal temperature of the food material in the cooking sequence 10 (FIG. 3). The food material F is heated by the heater 6 while controlling the output of the heater 6 so as to follow the (broken curve) of) and appropriately switching the type of heater (upper heater, lower heater, and convection heater) to be used (FIG. See the vertical dashed line in the graph above 3).

Cooking is complete when heating is complete.

-Action / effect-
According to the first embodiment, the oven 1 takes an image I of the foodstuff F with the camera 7 and calculates the fat percentage of the foodstuff F based on the image I, so that an accurate fat percentage can be calculated. Further, since the oven 1 can heat the food material F by controlling at least one of the total amount of heat output by the heater 6 and the maximum temperature of the cooking chamber 2a, there are a method of simply controlling the heating time and a method of heating at a constant temperature. In comparison, the degree of freedom of control is high. Therefore, accurate cooking can be performed according to the fat percentage of the food material F.

Further, according to the present embodiment, the oven 1 acquires the color component of each pixel of the image I of the food material F and calculates the fat ratio of the food material F based on the color component, so that the fat is generated from this color component. The fat ratio can be calculated after distinguishing between the distributed part and the non-distributed part. As a result, it is possible to obtain a specific configuration of the oven 1 that has the above-mentioned effect of performing accurate cooking according to the fat percentage of the food material F.

By the way, when a foreign substance other than the food material F (for example, a part of the package in which the food material F is packed or a label attached to the package) is present in the cooking room 2a, the foreign substance is one of the foodstuff F by the control unit 8. There is a risk that the fat ratio of the food material F calculated will be inaccurate because it is mistakenly recognized as a part.

However, according to the present embodiment, since the oven 1 specifies the food material area R and then calculates the fat ratio of the food material F based on the food material area R, it is unnecessary to be derived from a foreign substance other than the food material F. Excluding the information, the accurate fat ratio of the food material F can be calculated. Therefore, it is possible to perform accurate cooking according to the accurate fat percentage of the food material F.

Further, according to the present embodiment, when the fat percentage is high, at least one of the total amount of heat output by the heater 6 and the maximum temperature of the cooking chamber 2a is reduced so that the fat that is relatively easy to burn is not burnt. You can cook accurately.

(Modification 1 of Embodiment 1)
The oven 1 according to the present embodiment changes at least one of the integrated value of the temperature of the cooking sequence 10 and the maximum temperature based on the fat content of the food material F, and in addition to this, the user sets it on the operation panel 4. At least one of the integrated value of the temperature and the maximum temperature of the cooking sequence 10 may be further changed based on the cooking conditions such as the degree of baking.

(Modification 2 of Embodiment 1)
Further, in the present embodiment, in the fourth step S104, the calculation means 8b calculates one fat percentage of the whole foodstuff F, and in the fifth step S105, the heating control means 8c adjusts one cooking sequence 10 for each foodstuff F. However, it is not limited to this. For example, a plurality of cameras 7 (for example, one on the upper side and one on the lower side of the cooking chamber 2a) are provided, and in the fourth step S104, the calculation means 8b is used to make the portion of the food material F (for example, the upper portion of the food material F) The fat ratio is calculated for each part (lower part), and in the fifth step S105, the cooking sequence 10 is separately adjusted for each part of the food material F based on the fat ratio for each part of the food material F by the heating control means 8c. , In the sixth step S106, the heating by the heater 6 may be controlled for each part of the food material F (for example, by the upper heater and the lower heater).

As a method of controlling the heating by the heater 6 for each part of the food material F, for example, one thermistor 5 is provided on the upper side and one lower side of the cooking chamber 2a, and the temperature measured by the upper thermistor 5 is the temperature of the food material F. The output of the upper heater is controlled so as to be in line with the temperature of the cooking sequence 10 in the upper part, while the temperature measured by the lower thermistor 5 is in line with the temperature of the cooking sequence 10 in the lower part of the food material F. This is a method of controlling the output of the lower heater.

According to this, since the oven 1 calculates the fat percentage for each part of the foodstuff F and controls the heating, more accurate cooking can be performed according to the fat percentage for each part of the foodstuff F.

The method of adjusting the cooking sequence 10 separately for each part of the food material F may be based on the user's setting by the operation panel 4.

(Embodiment 2)
FIG. 6 shows the operation of the oven 1 according to the second embodiment. In the present embodiment, the configurations and operations of the first embodiment and the oven 1 are different from those of the first embodiment, except that the operation by the specific means 8a in the second step S202 and the operation by the calculation means 8b in the third step S203 are different from those of the first embodiment. It's the same. In the following, description of the same configuration and operation as in the first embodiment will be omitted.

Specifically, in the first step S202A of the second step, the food material region R in which the food material F exists in the image I taken in the first step S201 is specified by the specifying means 8a, and this food material area R is extracted from the image I. break the ice. Next, in the second step S202B of the second step, in the specified food material region R, the exclusion region D (see FIG. 5) to be excluded from the target for which the fat percentage is calculated is further specified. The exclusion region D is, for example, fat and bone when the food material F is meat. In the method of specifying the exclusion region D, for example, the color or shape of the exclusion region D is included as data in the cooking sequence 10, and the region in which the image I of the food material F matches the data is detected and specified. Further, the operation panel 4 may allow the user to set the exclusion area D.

Next, in the third step S203, the calculation means 8b calculates the fat percentage of the region in which the exclusion region D is excluded from the food material region R.

According to the oven 1 according to the present embodiment, the fat percentage of the region of the foodstuff region R excluding the exclusion region D excluded from the target for which the fat percentage is calculated is calculated, so that the fat content of the foodstuff F that is not suitable for food is calculated. Alternatively, it is possible to calculate the accurate fat percentage of the portion suitable for food in the food material F by excluding unnecessary information derived from bones and the like. Therefore, it is possible to perform accurate cooking according to the accurate fat percentage of the portion of the food material F to be eaten.

(Embodiment 3)
FIG. 7 shows the functional configuration of the oven 1 according to the third embodiment, and FIG. 8 shows the operation of the oven 1 according to the present embodiment. In the present embodiment, the detection means for detecting the food material F detects the light in the infrared region, and the operations in the first step S301, the second step S302, and the third step S303 are different from those in the first embodiment. Except that, the configuration and operation of the first embodiment and the oven 1 are the same. In the following, description of the same configuration and operation as in the first embodiment will be omitted.

The oven 1 according to the present embodiment includes an infrared light source 12 that irradiates the foodstuff F with infrared rays, and an infrared sensor 13 that detects infrared rays that are irradiated from the infrared light source 12 and reflected by the foodstuff F (see FIG. 7). ..

Further, in the operation of the oven 1 according to the present embodiment, in the first step S301, the foodstuff F is irradiated with infrared rays by the infrared light source 12, and the infrared rays reflected by the foodstuff F are detected by the infrared sensor 13. Next, in the second step S302, the food material region R is specified based on the detected infrared rays. Next, in the third step S303, based on the spectral characteristics of infrared rays (detection result of the detection means) detected by the infrared sensor 13 by the calculation means 8b, that is, the wavelength region absorbed on the surface of the foodstuff F, the foodstuff F For each portion, it is determined whether it corresponds to a fat region or a region other than fat.

According to the oven 1 according to the present embodiment, the fat percentage is calculated based on the spectral characteristics of the foodstuff F. Therefore, in a mode different from the embodiments 1 and 2, accurate cooking according to the accurate fat percentage of the foodstuff F is performed. Control can be performed.

(Other embodiments)
In each of the above embodiments, the model image 9 of one ingredient is associated with, but is not limited to, one cooking sequence 10. That is, the model image 9 of one ingredient F may be related to a plurality of cooking sequences having different cooking conditions, and one cooking sequence is selected from these a plurality of cooking sequences according to the cooking conditions set by the user from the operation panel 4. May be selected.

In each of the above-described embodiments, the cooking device is the oven 1, but the cooking device is not limited to this, and may be, for example, a microwave oven or a grill.

Further, in each of the above-described embodiments, the food material database 11 is provided in the oven 1, but it may be provided in a device other than the oven 1 that can be accessed by the control unit 8 of the oven 1. For example, the control unit 8 of the oven 1 may be configured to be accessible to the Internet, and the food material database may be a cloud-type database on the Internet.

Further, in the above-described first and second embodiments, the image I taken in the first steps S101 and S201 is an image of the entire food material F, but the heating control based on the fat ratio is performed not on the entire food material F but only on a part thereof. In some cases, it may be a part of the image of the food material F.

Further, in the above-described first and second embodiments, the color component of the image I acquired for calculating the fat percentage of the food material F by the calculation means 8b is an RGB component, but is not limited to this. For example, it may be an HSV component.

Further, in the above-described second embodiment, the exclusion area D may be set by the user from the operation panel 4.

Further, the detecting means for detecting the food material F is the camera 7 in the above-described first and second embodiments and the infrared sensor 13 in the above-described third embodiment, but both the camera 7 and the infrared sensor 13 are used as the detecting means. You may use it.

Further, in each of the above-described embodiments, the oven 1 includes the foodstuff database 11, but instead of the foodstuff database 11, a trained model trained in advance for determining the foodstuff may be provided. This trained model is trained to output the cooking sequence 10 of the foodstuff F when the image I of the foodstuff F taken by the camera 7 is input.

Further, in each of the above-described embodiments, in the method of determining whether each pixel is a fat region or a non-fat region (for example, a lean region) in the third step S103, the value of the color component of the pixel is preset. It depends on whether or not it is smaller than the threshold value, but it is not limited to this. For example, two pixels are selected from the food material region R, and the difference in color component is taken between these pixels. This is done between all the combinatorial pixels in the food area R. Next, a criterion (for example, a threshold value) for determining whether the region is a fat region or a non-fat region is determined from the difference in color components between the pixels of all the obtained combinations.

Further, in each of the above-described embodiments, the heating control means 8c is a heater so that the internal temperature of the food material F measured by the temperature probe P follows the internal temperature of the food material (broken line curve in FIG. 3) in the cooking sequence 10. Controls the output of 6, but is not limited to this. For example, the output of the heater 6 may be controlled so that the temperature of the cooking chamber 2a measured by the thermistor 5 is in line with the temperature of the cooking chamber 2a in the cooking sequence 10.

F Ingredient I image (detection result)
R Ingredient area D Exclusion area 1 Oven (cooking equipment)
2a Cooking room 6 Heater (heating means)
7 Camera (detection means / photographing means)
8a Specific means 8b Calculation means 8c Heat control means 13 Infrared sensor (infrared detection means / detection means)

Claims (9)

A cooking device provided with a cooking room and a heating means for heating the ingredients contained in the cooking room.
A detection means that detects the state of the foodstuff based on light information,
A calculation means for calculating the fat percentage of the food material based on the detection result of the detection means, and
A cooking apparatus comprising a heating control means for controlling at least one of the total heat output by the heating means and the maximum temperature of the cooking chamber based on the fat percentage calculated by the calculation means. In the cooking equipment according to claim 1,
The detection means includes a photographing means for capturing an image of all or a part of the food material.
The calculation means calculates the fat percentage of the food material based on the image taken by the photographing means.
Cooking equipment. In the cooking apparatus according to claim 2.
The calculation means acquires the color component of each pixel of the image and calculates the fat percentage of the food material based on the color component.
Cooking equipment. In the cooking apparatus according to any one of claims 1 to 3,
Further provided with specific means for identifying the food area in which the food is present,
The calculation means is a cooking device that calculates the fat percentage of the foodstuff in the foodstuff area specified by the specific means. In the cooking apparatus according to claim 4.
The specific means further specifies an exclusion region to be excluded from the target for calculating the fat percentage in the specified foodstuff region.
The calculation means is a cooking device that calculates the fat percentage of a region in which the exclusion region is excluded from the food ingredient region. In the cooking apparatus according to claim 5.
The exclusion region is a cooking apparatus in which at least one of fat and bone is present. In the cooking apparatus according to any one of claims 1 to 6.
The heating control means controls so that the higher the fat percentage of the foodstuff calculated by the calculation means, the smaller the total amount of heat output by the heating means and at least one of the maximum temperature of the kitchen. .. In the cooking apparatus according to any one of claims 1 to 7.
The calculation means calculates the fat percentage for each part of the food material, and calculates the fat percentage.
The heating control means is a cooking device that controls heating by the heating means for each part of the food material based on the fat percentage of each part of the food material. In the cooking apparatus according to any one of claims 1 to 8.
The detection means includes an infrared detection means for detecting light in the infrared region.
The calculation means is a cooking device that calculates the fat percentage of the food material based on the spectral characteristics that are the detection results of the infrared detection means.

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