"Simmons cooking support system" that anyone can reproduce the taste in front of the house

At Shibaura Institute of Technology "Engineering simmered dishes"Demonstration of" cookware cooking support system "introduced in the tagline saying that was introduced, we visited the state of cooking using the system actually and ate the miso boiled with mackerel made.

When I arrived at the venue of Shibaura Institute of Technology, I was surprised to see a scene that seemed to be making machines rather than simmered. In fact the demonstration was done in a corner of the back room.


This is "cooking cooking support system"


Apparently, it seems that it combines a notebook PC with a display.


Beside, the seasonings already weighed are sliding. It seems to be 3 minutes cooking.


First, select the dish you want to make from the pull down menu.


In this time, we will operate the system with the setting "Miso boiled mackerel" for "4 servings".


Then this screen will be displayed. Items written as "preprocessing" at the bottom of the screen seem to have already been completed before this demonstration, so there was no place to point specifically to the procedure in the system. However, since a phrase with a considerably high hurd is dancing to a beginner of cooking such as "to salty mackerel", "to make it hot with mild hot water", so if you instruct it including the work of this part more usability I felt that it might be improved.


The material looks something like this.Sendai misoWhenSakura misoIt is pretty serious, such as using together. I was surprised that casually "green onions" had already been cooked up and line up. I would like to clarify this as a procedure and notify the material column, and I would like to instruct the heating time by the system and finish it to the optimum one.


First of all, we put things that we had pre-combined with water and cooking wine in a pot.


Next, I added the sugar that was weighed according to the amount.


After ginger is put, ignite the fire of gas stove and cook it with high heat. The procedure so far is only expressed in one sentence "put sugar, water, cooking wine, ginger in a pot, boil it with high heat", so put it for each material so that novice can take time It seems that those who instructed the timing by voice or image do not have to be confused.


thermocoupleThe temperature in the pot is checked and the heating time is calculated.


Since the chime of the electronic beep sounds and reads out the characters on the screen by voice, it seems there is no need to go back and look back at the front of the display.


Put the mackerel into the pan according to the voice instructions.

"Sushi cooking support system" launched mackerel - YouTube


Then put a miso onion.

"Boiled cooking support system" launching miso - YouTube


Although it is indicated as "cooking is finished", it means that the dishes are not over here, but heating ends when the countdown of the part "206 seconds later" written thereon is over. I thought that it would be easier to understand if you increased the number of slides and announced through the stages.


A graph of thermal fluid simulation inside the pot was also posted.


Continue stewing as it is on the finishing touch.


I'm boiling down steadily.

"Boiled cooking support system" moment of cooking completion - YouTube


And this is the moment of cooking.


The fire of the stove is automatically turned off. Even if you look at the gas flowmeter, it is certainly zero, but for your safety, switch the gas stove on yourself.


Inside the pot after cooking. It is certainly mackerel miso.


And this is a mackerel of mackerel prepared. Needle ginger is also topped in the finish.


Miso often looks down on mackerel and it is soft enough to collapse with yourself even though fire is passing through to the inside, exquisite fire suppression that you can feel the taste of yourself. I felt that miso and sugar were not mixed enough, so it seems that it will be more authentic than adding it to the procedure a little about that part.


Baked green onion is also very delicious with the inside slicking. As I thought, I would like you to cover this burned green onion with the system by all means.


Professor Osamu Furukawa of Shibaura Institute of Technology is developing this "simmered cooking support system". In this time, Professor Furukawa himself used slides to comment on the system in a way that supplements the demonstration.

Professor Furukawa is said to have started teaching at university after engaging in development of humanoid robot etc at Honda Institute of Technology. Although it is not detailed in this bio, although it was not able to secure a patent outside the country due to various circumstances, we developed a technology to realize the same concept vehicle before Segway, possessed a patent in Japan It is also the owner of a background that it is.


It seems that there is also a direction in which cooking is not made at home in recent years, and management of a small dealer is deteriorated due to factors such as depression. This "food cooking support system" was developed in order to overcome the trend that Japanese food culture, even agriculture · fishery decline and food self-sufficiency rate declines.

Because boiled food requires more advanced cooking skills such as pottery, by supplementing that part with the system, you can easily reproduce the professional taste even at home and even small stores like a small dealer will pay high salaries We are supposed to be able to cook without hiring the skill of the skill you need.


Illustrated "simmering cooking support system". The cooking database of "mackerel miso boiled" demonstrated this time is that the cooking data of lecturer of Hattori Cookery College is incorporated.


As information control and control are performed by anticipating physical and chemical change of foodstuffs mechanically, it is possible to pass the same fire as professional. In addition, it seems that there are also people who have experiences that boiled dishes, especially those who made a large amount of seasoning are easy to balance, etc. If made with a small number of people ......, the portion that can also be said as "cooking" of such cooking Because it manages everything with data, it is quite epochal that it will not fail even if the quantity is changed.

Also, if you add a computer with a little modification of a commercially available gas stove, you can introduce it to ordinary households, there is no need to introduce huge objects like business machines.


What is a problem in commercializing the product in the future is a method of predicting after reading the situation when cooking such as the material and size of the pot, the amount of food ingredients, the amount of broth, etc. change , It is said that there is a prospect of solution here.

Other improvements are interfaces that will be touched by the cook. It seems to improve about images, letters, sounds and so on.


I still felt that it is quite a breakthrough that we can instruct based on data such as how to pass fire and material input timing etc. that can not be conveyed only by cooking recipes, while still having some rough cuts. Because there are various procedures and tricks for Japanese cuisine, by communicating this data to the next generation, meals at home are enriched, Professor Furukawa's aim is "the succession of Japanese food culture It may be going forward as well.