JP2020075081A - Heating device, meal providing device, meal providing method, and meal providing system - Google Patents

Abstract

To provide a meal providing method for a small group such as each family, a meal providing system and a heating device.SOLUTION: A heating device including a side portion for holding an individual control unit and a bottom portion for holding the side portion and a coil is used. In addition, a meal providing method is used that includes a receiving step in which the heating device receives information including a heating profile from an external server via a network, and a heating process in which a food separately prepared on the heating device is heated, on the basis of the information.SELECTED DRAWING: Figure 1

Description

The present invention relates to a heating device, a meal providing method, a meal providing device, and a meal providing system. In particular, the present invention relates to a heating device, a meal providing device, a meal providing method, and a meal providing system at each home or at a plurality of remote places.

  Conventionally, there is a heating device that heats a plurality of trays (Patent Document 1). They used to prepare meals at hospitals and other facilities. The heating device described in Patent Document 1 heats about 40 to 50 trays at the same time to cook the raw materials on the trays.

JP, 2011-78537, A

However, the heating device described in Patent Document 1 is for collective facilities and not for homes or individuals. Therefore, the heating device is large in size and expensive. It was not available in small groups such as homes.
Therefore, it is an object of the present application to provide a heating device, a meal providing method, a meal providing device, and a meal providing system for a small group such as each home.

In order to solve the above problems, a heating source for heating a container holding raw foodstuffs on a tray and an individual control unit for controlling the heating source are provided, and the tray is for one serving of one person. Yes, a heating device is used to cook the raw food by heating.
Further, from an external server via a network, a receiving step of receiving information including a heating profile by the heating device, and a heating step of heating the food separately prepared on the heating device based on the information, The method of providing meals including is used.

  Further, the meal providing system includes an external server via a network and the heating device according to claim 1 capable of communicating with the external server, and includes a cooking start time and a heating profile. The information including the cooking start time and the heating profile is received from the external server having the information and the external server, and when the cooking start time comes, the separately prepared ingredients are heated based on the heating profile. A heating device and a meal providing system including the heating device are used.

  The heating device of the present invention can provide a heating device, a meal providing method, and a meal providing system for small groups such as homes.

FIG. 1 is a diagram showing a relationship between the heating device and the external server according to the first embodiment. FIG. 2 is a diagram showing a process of the heating device according to the first embodiment. FIG. 3A is a perspective view of a tray and a container arranged in the heating device according to the first embodiment. FIG. 3B is a top view of the tray according to the first exemplary embodiment. FIG. 3C is a diagram showing the arrangement of the electromagnetic induction coils inside the heating device according to the first embodiment. FIG. 3D is a sectional view illustrating a state of electromagnetic induction of the heating device according to the first embodiment. FIG. 3E is a cross-sectional view illustrating a microwave heating state as the heating device according to the first embodiment. FIG. 4 is a diagram showing a heating profile of the first embodiment. FIG. 5 is a diagram showing the heating device according to the first embodiment. FIG. 6A is a diagram showing a relationship between the heating device according to the second embodiment and an external server. FIG. 6B is a perspective view of the heating device according to the second embodiment. FIG. 7A is a perspective view of the heating device according to the third embodiment. FIG. 7B is a perspective view of the heating device according to the third embodiment. FIG. 7C is a perspective view of control plate 113 of heating device 110 of the third exemplary embodiment. FIG. 7D is a perspective view of a side portion and a bottom portion of the heating device according to the third embodiment. FIG. 7E is a perspective view of a side portion and a bottom portion of the heating device according to the third embodiment. FIG. 7F is a front view in which a plurality of heating devices according to the third embodiment are stacked. FIG. 7G is a front view in which a plurality of heating devices according to the third embodiment are stacked. FIG. 7H is a diagram showing a configuration of a heating device in which a plurality of heating devices according to the third embodiment are stacked. FIG. 7I is a front view in which a plurality of heating devices according to the third embodiment are stacked. FIG. 7J is a perspective view of the heating device according to the third embodiment. FIG. 7K is a diagram showing a screen of a terminal of the heating device according to the third embodiment. FIG. 7L is a perspective view of the heating device according to the third embodiment. FIG. 7M is a perspective view of the heating device according to the third embodiment. FIG. 7N is a diagram showing a usage example of the heating device according to the fourth embodiment. FIG. 7O is a diagram illustrating a usage example of the heating device according to the fourth embodiment. FIG. 8: is a figure which shows the heating apparatus of Embodiment 5, the external server, the meal recipient, and the relationship of a terminal. FIG. 9: is a figure which shows the relationship of the heating apparatus of Embodiment 6, an external server, and a terminal. FIG. 10: is a figure which shows the relationship between the heating apparatus of Embodiment 7, and an external server. FIG. 11: is a figure which shows the relationship of the heating apparatus of Embodiment 8, an external server, and a terminal. FIG. 12 is a diagram showing the relationship between the heating device and the external server according to the ninth embodiment. FIG. 13 is a perspective view showing a heating device according to the ninth embodiment. FIG. 14: is a figure which shows the relationship between the terminal of the heating apparatus of Embodiment 10, and an external server. FIG. 15: is a figure which shows the relationship between the terminal of the heating apparatus of Embodiment 10, and an external server. FIG. 16 is a diagram showing the eleventh embodiment.

Hereinafter, the invention will be described with reference to the embodiments, but the invention is not limited thereto.
(Embodiment 1): For one person <Overall configuration>
The meal providing system according to the first embodiment will be described with reference to FIG. FIG. 1 is a diagram showing a configuration of a meal providing system.

The meal provider 13 is a person who supplies the food recipient 14 with the raw materials in the tray 310. For example, a meal providing company, a local group, a facility, a hospital, etc.
The meal recipient 14 is a person who receives the raw materials from the meal provider 13 in the tray 310. The received tray 310 is heated by the heating device 11, and the raw materials on the tray 310 are cooked by heating. Thereafter, the meal recipient 14 eats the dish. The meal recipient 14 may be assisted by a relative or a person related to the person who eats.

The meal recipient 14 may be an elderly person, a person who is discharged from a hospital and has difficulty preparing meals himself, or a person who is busy and does not prepare food.
The external server 10 is a device including a computer, a hard disk, etc., and is connected to the heating device 11 via a network. The network may be the Internet or a network within a facility or area. The external server 10 can store various data in the database 12. The external server 10 sends information 12a to the heating device 11 based on various data. The external server 10 is arranged in a company that is a meal provider 13, a group, a hospital, a company specialized in information management, or the like. Various data are written or stored in the database 12 in advance or at any time.

The external server 10 has a database 12. The database 12 has data as a source of the information 12a.
The heating device 11 is a heating device arranged for each home or each place. The information 12a from the external server 10 is sent by communication to the heating device 11, and the heating device 11 is controlled based on the information 12a. Although there is one heating device 11 in FIG. 1, there are one or more heating devices 11 at a plurality of locations. Since the heating device 11 is small, the heating device 11 is not limited to a home, and can be installed in a hospital room, a side of a patient's bed, an individual place of residence of a facility, a dining room, or the like. Each heating device 11 is specified (identified), and necessary information 12a is sent to each of the specified heating devices 11.

<Outline of process>
The process is shown in FIG.
(1) Contract The meal recipient 14 makes a contract with the meal provider 13 who owns the external server 10 in advance. The contract is for the meal provider 13 to provide the meal recipient 14 with a meal at a designated day and time (meal start time 360, FIG. 4). The meal provider 13 does not need to directly own the external server 10. A plurality of meal providers 13 may jointly own an external server. Alternatively, the external server 10 owned by the affiliated company may be used.

(2) Preparations The meal recipient 14 purchases or rents the heating device 11 from the meal provider 13. After the contract, the meal provider 13 examines and determines the meal content from the information (database 12) on the meal recipient 14 of the external server 10. Information for considering the content of meals includes sex, age, weight, and illness. These are also preferably stored in the database 12.

(3) Preparation of Raw Material 340 The meal provider 13 prepares the necessary raw material 340 (FIG. 3D) for the meal determined in advance of (2). Raw material 340 is placed in a container 320 (FIG. 3A) on the tray 310. The raw material 340 is a raw food material before heat treatment. For example, rice and water, raw fish, etc. In addition, seasoning may be performed in advance. By heating and cooking from raw materials, you can have a delicious fresh meal.

(4) Conveyance The meal provider 13 conveys the tray 310 of (3) to the heating device 11, that is, to the meal recipient 14. A plurality of containers 320 containing raw materials 340 are provided on the tray 310 in a set state. The tray 310 and the container 320 may be separate during transportation, but at the end, when the food recipient 14 is set, that is, when the heating device 11 is set, the container in which the raw material 340 is placed on the tray 310. 320 is arranged.

The raw material 340 may be put in another container and transferred to the container 320 at the heating device 11. Then, the tray 310 is set in the heating device 11.
(5) Cooking After (4), the heating device 11 is operated by the meal start time 360 determined in advance. The meal is completed at the meal start time 360. The information 12a including the heating profile 350 is sent from the external server 10 to the heating device 11 in advance. The heating profile 350 includes a plurality of pairs of a time and a target temperature reached at that time. The heating profile 350 may be not only a pair of numerical values but also a symbol or the like, as long as it is a temperature rising profile of a plurality of points of the final time, the time and the set temperature.

(6) Meal After the cooking (heating) of (5) is completed, the meal recipient 14 has a meal. At this time, the meal is in a state where the tray 310 is placed on the heating device 11. The heating device 11 is arranged in the vicinity of the meal recipient 14, and the meal recipient 14 eats the freshly cooked food as it is. It is not necessary to replace the tray 310 and the container 320. The heating device 11 has not only a heating device but also a table for meals. Efficient use of places, labor for replacement, tidying up, and searching are unnecessary.

(7) Collection The food provider 13 collects the container 320 and the tray 310.
(8) Cleaning The meal provider 13 cleans the container 320 and the tray 310 and reuses them.

<Detailed process>
(1) Contract The meal recipient 14 is an elderly person, a person requiring care, a person requiring support, a patient, a business man, a co-worker, a single person, etc. who cannot prepare meals or have no time to prepare meals. is there.

The meal provider 13 is a hospital, various groups, a local meal delivery company, or the like. There is no need for the external server 10 at the meal provider 13. You may arrange in another place.
The food recipient 14 and the food provider 13 make a contract. Contract for the day, time, place, etc. where the meal will be served.

  The information of the meal recipient 14 is entered in the external server 10. As the information, first, the date of meal provision, the time of meal (start), the name of the meal recipient 14, and the address (meal provision location) are entered. That is, the information includes specific information about the individual. In addition, various data of each individual of the food recipient 14 can be stored. Examples of various data include the age, sex, weight, medical history, likes and dislikes of the food recipient 14. Information from hospitals, doctors, etc. may also be included. Information is maintained in database 12.

(2) Preparations The meal recipient 14 purchases or rents the heating device 11 from the meal provider 13. The heating device 11 is placed at a place where a meal is provided (a place where a meal is eaten), that is, a place where a contract is made as described above.

The meal provider 13 examines and determines the content of the meal (menu 17) from the information of the meal recipient 14 of the external server 10. The diet provider 13 preferably obtains the assistance of, or the support of, medical personnel, such as nutritionists.
Note that, for example, a dietitian or the like can perform an operation to access the external server 10 and create a menu 17 to be provided to the meal recipient 14.

Based on the information stored in the external server 10, the content of the meal (menu 17) is determined. Examples of the information include various information such as avoidance of the allergenic raw material 340, illness type, height, weight and age.
The determined meal content (menu 17) is stored in the external server 10.

(3) Preparation of raw materials 340 Prepare the materials necessary for the meal (menu 17) determined in advance of (2). The necessary ingredients for the meal (menu 17) stored in the database 12 of the external server 10 are read from the external server 10.

For example, rice is rice and water. If it's fish, don't heat it, just season it. This raw material 340 is put into each container 320. Then, it is placed on the tray 310 and preparation is completed. If there is time before provision, it can be stored in a cold place.
(4) Transport The raw material 340 of (3) is transported together with the tray 310 to the meal recipient 14. The tray 310 is placed at the top surface of the heating device 11. Raw material 340 is placed in a container 320 on a tray 310. Before and after the tray 310 is transported, it can be temporarily stored in a refrigerator.

(5) After cooking (4), the heating device 11 is operated (heated) before the meal start time 360 determined in advance. The external server 10 sends the heating profile 350 (FIG. 4) to the heating device 11 in advance. At the meal start time 360, the heating ends and the meal recipient 14 can eat the freshly prepared product.

The heating profile 350 of the heating device 11 is sent in advance from the external server 10 to the heating device 11 as information 12a.
(6) Meal (5) After the completion of cooking, the meal recipient 14 has a meal.

(7) Recovery (6) After the meal is completed, the container 320 and the tray 310 are recovered. When there is leftover food, it is preferable to store the amount and the like in the external server 10. Based on this information, hospitals and doctors can be instructed, and future menu 17 can be considered. For this reason, it is preferable that the container 320 and the tray 310 be provided with individual identification marks, barcodes, IC embeddings, etc. of the food recipient 14.

(8) Cleaning The container 320 and the tray 310 are cleaned and reused.
<Tray 310, container 320, heating device 11>
FIG. 3A is a perspective view showing the tray 310 and the container 320 arranged in the heating device 11. FIG. 3B is a top view of the tray 310.

The heating device 11 is a device that heats and cooks only one tray 310. The tray 310 can be placed on the heating device 11 without a housing or the like covering the heating device 11. The temperature control is based on the information 12a sent in advance from the external server 10.
On the upper surface 450 of the heating device 11, a plate-shaped tray 310 (which may be made of any material) having a flat shape can be installed. A plurality of containers 320 can be placed on the tray 310. The heating device 11 has an electromagnetic induction coil (heating unit, heating source) arranged below the tray 310 so as to correspond to each container 320 (FIG. 3C). The heating device 11 generates electromagnetic waves, electromagnetically heats each container 320, and cooks the raw material 340 (FIG. 3D) installed in each container 320.

The tray 310 may be either a serving tray or a top plate included in the heating device 11. However, for convenience, the tray 310 will be described below as a serving tray.
As shown in FIG. 3B, on the tray 310, a specific position 330 on the tray is attached to each area 440 so that an area 440 on which each container 320 is placed can be seen. The type of the container 320 and the specific position 330 on the tray to be placed are determined. For example, the staple food container 320 is number 1, the side food container 320 is number 2, and the like.

FIG. 3C shows the arrangement of the electromagnetic induction coil 11 a (heating unit) inside the heating device 11. The position corresponds to the mark of each area 440.
The container 320 preferably has a form in which a magnetic material capable of induction heating is attached to the lower surface of a ceramic vessel or a structure having a magnetic material in a two-layer structure. Furthermore, it is preferable that the inner layer of the container 320 be formed of a metal such as stainless steel that is capable of induction heating and has high thermal conductivity.

It is more preferable that the outer layer of the container 320 has high heat resistance and is formed of a resin having lower thermal conductivity than the inner layer. However, other forms may be used as long as they are containers 320 capable of induction heating.
FIG. 3D is a cross-sectional view illustrating a state of electromagnetic induction of the heating device 11. When a high-frequency current is passed through the electromagnetic induction coil 11a, which is a spiral coil, lines of magnetic force are generated around the electromagnetic induction coil 11a according to the law of electromagnetic induction. When the magnetic lines of force pass through the container 320 (metal), countless eddy currents are generated inside the container 320. When the eddy current flows, electric resistance heat is generated in the metal inside the container 320. Using this heat, the raw material 340 placed in the container 320 is cooked. The temperature of the container 320 is adjusted by changing the magnitude of the current flowing through the electromagnetic induction coil 11a. The coil 11a and the container 320 are close to each other and can be efficiently heated. Do not affect the surrounding space by the influence of electromagnetic waves.
As shown in FIG. 3A, it is preferable that the heating device 11 can store (install) only one serving tray 310 on the upper surface 450. The heating device 11 dedicated to an individual can be used.

The heating method is preferably electromagnetic induction.
The heating method may be microwave heating (microwave oven), steam heating, or oven (heater heating). In the case of microwave heating, as shown in FIG. 3E, an oscillator 370 that emits microwaves is provided instead of the coil 11a. Furthermore, it is preferable to cover the entire heating device 11 with a wire mesh so that microwaves are not radiated to the outside. In the case of steam heating, a steam source is provided instead of the transmitter 370. In the case of oven heating, a heater as a heating source is provided instead of the transmitter 370.
In the following example, heating by electromagnetic induction will be described, but microwave heating (microwave oven), steam heating, or oven heating may be used.
The heating device 11 is of a type in which only one of the trays 310 (one person, one serving) is placed on it. This is because it is unique to one of the meal recipients 14. That is, this is to provide a meal suitable for the meal recipient 14. Since heating is performed by the heating unit (heat reduction, coil 11a) below the tray 310, the meal recipient 14 can eat using the heating device 11 after heating without replacing the tray 310.

<Heating profile 350>
FIG. 4 shows an example of the heating profile 350 for controlling the temperature of the heating device 11. The horizontal axis represents time and the vertical axis represents the temperature of the container 320. It is an example of heating profile 350 about two kinds of containers 320a and 320b.

The end time is the meal start time 360 or slightly before that. The meal start time 360 is stored in advance in the external server 10.
The start time is the time to start heating. The heating profile 350 is often different for each region 440 and container 320. The amount of the raw material 340 in the container 320 is different from that of the raw material 340, and the heating profile 350 is suitable for each. Each heating profile 350 may end before the meal start time 360, although the start times may differ.

In this case, the heating start time differs between the containers 320a and 320b, but the end time is adjusted and the heating is finished by the meal start time 360. The food recipient 14 can have a freshly prepared meal.
The heating time is about 30 minutes to 50 minutes. Instead of just warming up in a few minutes (5 minutes), the food is cooked by heating it for 30 minutes or more. For example, rice is cooked with rice and water, fish is grilled, and a pot is boiled.

In particular, the menu 17 can be made delicious by adjusting the region 320c of the constant temperature and constant time in the heating profile 350. By adjusting the region 320c of this constant temperature and constant time, it is possible to match the heating end time with the other container 320.
The heating profile is data in which there are a plurality of pairs of time and target temperature to be reached. Instead of numbers or symbols, the heating device 11 may have a heating profile as shown in FIG.

<Database 12 and information 12a>
The database 12 in FIG. 1 is as shown in Table 1.

Each heating device 11 is numbered and identified. The meal recipient 14 and the heating device 11 preferably have a 1: 1 relationship. It is preferable that the relationship between the meal recipient 14 and the tray 310 or the container 320 also corresponds. That is, the tray 310 or container 320 is stored in the database 12 so as to be associated with the food recipient 14. It is preferable to attach a barcode, an IC tag, or the like to the tray 310 or the container 320. It is easy to manage and provide the tray 310 and the container 320.

Among these, the information 12a sent to the heating device 11 includes a meal date, a meal start time 360 (meal start time), a heating profile 350, a specific position 330 on the tray, and the like.
The meal date and the meal start time 360 are the date and time desired or selected by the meal recipient 14 in advance. Before the meal start time 360, the heating device 11 starts heating according to the heating profile 350, and allows the user to eat at the heating end time (meal start time 360).

The heating profile 350 is a profile that heats each container 320 for each specific position 330 on the tray. From this information, the heating device 11 controls the coil 11a. The heating profile 350 is, for example, the one shown in FIG.
The heating profile 350 is set so that the heating profile 350 ends at the meal start time 360.

The information 12a may include other information of the database 12 shown in Table 1. The meal recipient 14, the number of the heating device 11, the menu 17, the raw material 19, and the like.
The meal recipient 14 is the name of the person who receives the meal.

The number of the heating device 11 is the serial number of the heating device 11 installed at the meal recipient 14.
The destination to which the information 12a is sent is specified by the name of the meal recipient 14 or the number of the heating device 11. If the number of the meal recipient 14 or the heating device 11 does not match the information such as a specific number owned by the heating device 11, it is preferable to return an error to the external server 10. In response to the error, the food provider 13 or the like corrects the error and cancels the error.

The database 12 stored in the external server 10 can store various data other than these. This will be described in another embodiment.
<Mechanism attached to heating device 11>
The heating device 11 preferably has the following mechanism. FIG. 5 shows each part of the heating device 11.

The communication unit 11f can exchange data such as the heating profile 350 with the external server 10. It has devices and semiconductors that have communication functions.
The power supply unit 11h is connected to an outlet and supplies a current to the coil 11a according to an instruction from the control unit 11b (individual control unit, control unit that controls one heating device 11). The power supply unit 11h also supplies electricity to each unit. The power supply unit 11h may be a battery.

The control unit 11b controls the power supply unit 11h to send a current to the coil 11a according to the heating profile 350 received by the communication unit 11f. In addition, the other parts of the heating device 11 are controlled. The control unit 11b is a control member such as an IC.
The temperature measurement unit 11d measures the temperature of the container 320 and sends it to the control unit 11b. At this time, if the measured temperature at a certain time and the temperature determined by the heating profile 350 at a certain time are different from each other, the control unit 11b controls the current flowing to the coil 11a to control the heating profile 350. Control the temperature according to. When the temperature does not follow the heating profile 350 and cannot be controlled, the heating device 11 issues an error to the external server 10 or the like. The food provider 13 makes repairs or the like to cancel the error.

The coil 11a receives a current from the power supply unit 11h according to an instruction from the control unit 11b, changes the magnetic intensity, and heats the raw material 340.
The display unit 11e is a display such as a liquid crystal that displays various data. For example, the meal start time 360, the error, etc. are displayed. Further, the same display is made with the alarm section 11c described below. It may be light such as a lamp.

The alarm unit 11c generates sound, light, or the like. For example, at the meal start time 360 (end time of heating) or the like, sound, light, or the like is transmitted to notify the meal recipient 14 of the sound. It is preferable to similarly notify when heating is started. You may notify by the display part 11e. The same applies when an error occurs.
The memory 11g is a semiconductor memory or the like and stores the meal start time 360 and the heating profile 350 received by the communication unit 11f. The data received by the communication unit 11f may be a mere number, and the heating device 11 may be operated with the memory 11g and the heating profile 350 corresponding to the number.

<Example of utilization of display unit 11e and alarm unit 11c>
When the food recipient 14 is an elderly person or busy doing something else, it is preferable to utilize one or more of the following display unit 11e and alarm unit 11c.

(1) When the meal is completed or at the meal start time 360, the bell of the alarm unit 11c is ringed, or the display unit 11e displays a message indicating the meal completion, the meal start time 360, blinking, lighting, or the like. The meal recipient 14 can know the start of the meal.
(2) At the start of heating, the alarm section 11c rings the bell. Further, the display unit 11e gives a message to notify the start of heating, blinks, lights, or the like. This is for the safety of the meal recipient 14.

(3) If the tray 310 is not on the upper surface 450 of the heating device 11 before the heating start time, the alarm unit 11c rings the bell, or the display unit 11e gives a message indicating the fact, blinks, or lights. This is to inform the food recipient 14 and the like that the meal cannot be prepared.

(4) When an abnormality occurs, the alarm unit 11c rings the bell, and the external server 10 is notified. In addition, a message indicating the abnormality, blinking, lighting, or the like may be displayed on the display unit 11e. This is to inform the meal recipient 14 that the meal cannot be prepared or that repair is required.
(5) The display of the heating start time or the meal start time 360 is displayed on the display unit 11e. This is because the meal recipient 14 or the like confirms it in advance.

Further, it is preferable that the heating device 11 sends the above information to the external server 10. In particular, when there is an abnormality, the meal provider 13 can be contacted by the external server 10 and deal with the abnormality.
<Effect>
According to the method of providing meals of the embodiment, fresh meals can be provided to homes and facilities located apart from each other.

(Embodiment 2): Transmission from heating device 11 (information 12b)
The second embodiment is different from the first embodiment in that the heating device 11 communicates the information 12b to the external server 10. Other matters not described are the same as those in the first embodiment. The error information of the first embodiment can also be sent to the external server 10 as the information 12b. Items not described are the same as those in the first embodiment.

That is, in the present embodiment, the heating device 11 further includes a transmission step of transmitting information for changing the meal start time to the external server 10. Alternatively, the method further includes a transmitting step of transmitting the information for changing the food material from the heating device 11 to the external server 10.
FIG. 6A is a diagram showing a relationship between the heating device 11 and the external server 10 according to the second embodiment. In the second embodiment, the information 12b is transmitted from the heating device 11 to the external server 10. The information 12b may be as follows.

<As information 12b>
(1) Change of meal start time 360 It is easy for the meal recipient 14 to change the meal start time 360 or the like registered in the external server 10 in advance.

For example, it is necessary to change the meal start time 360 in various situations, such as when the meal recipient 14 is in a poor physical condition or is absent due to a change in schedule.
In this case, it is possible to access and change the external server 10 via the net. However, if the food recipient 14 is an elderly person or a busy person, it cannot be changed or it is troublesome to change it.

  For this purpose, the heating device 11 or an accessory device thereof is provided with an input unit 25 (FIG. 6B). For example, there are a dial type time setting method and a button type time setting method. Further, it is possible to contact the meal provider 13 and change the information 12b by voice via the input unit 25. For example, when the input unit 25 has a receiver and is lifted, the input unit 25 may be connected to the meal provider 13 or the like and can be changed by voice. At this time, the food provider 13 may be a different food provider 13 for each area. Furthermore, a call button or the like may be used as a mechanism for connecting to the meal provider 13 or the like, and the change may be notified by voice. In the case of transmitting information in the following embodiments and writing or changing the information in the database 12, the above-described input unit 25 or voice can be used.

  The external server 10 receives the information 12b, modifies the data in the database 12, and sends the information 12a to the corresponding heating device 11. As a result, the meal start time 360 is changed. The contents of the raw material 340 are also changed and conveyed. It is necessary to change the meal start time 360 before the preparation of the raw material 340 is started. It is preferable to set a time (time) limit.

Alternatively, the heating profile 350 may be changed by the control unit 11b (FIG. 5) by changing the meal start time 360 as described above and inputting the heating device 11 without using the external server 10.
(2) Change of Menu 17 The menu 17 is determined in advance by the meal provider 13 side and stored in the database 12, as shown in the first embodiment. However, if the user wants to make changes to the contents, he / she can contact as information 12b. For example, there may be a case where the menu 17 is desired to be changed due to a change in taste or a health problem. As in the case of (1), the menu 17 is changed using the input unit 25.

The external server 10 receives the information 12b, changes the menu 17 of the database 12, and sends the changed information 12a to the corresponding heating device 11. As a result, menu 17 is changed. When the menu 17 changes, the heating profile 350 and the like also change.
(3) Changing the Amount of Raw Material 340 (Amount of Meal) The amount of the raw material 340 is determined in advance by the meal provider 13 side, as shown in the first embodiment. However, the appetite changes due to poor physical condition or when you are well. As in the cases of (1) and (2), the amount of menu 17 in the database 12 of the external server 10 can be changed using the input unit 25. Or you can change it by voice.

<Heating device 11>
An example of the heating device 11 according to the second embodiment is shown in the perspective view of FIG. 6B. The heating device 11 itself may be provided with the input unit 25, and change data may be input and sent to the external server 10 by the communication function unit.

In addition, there may be a terminal having the input unit 25 separately. The input may be a button type, a dial type, or a voice type. A liquid crystal display may be used to select items.
Alternatively, the data in the database 12 may be changed by contacting the meal provider 13 or the like by telephone, email, or the like.

<Effect>
According to the method of providing meals of the embodiment, fresh meals can be provided to homes and facilities located apart from each other. Furthermore, it is easy to change the conditions such as changing the meal.
(Embodiment 3): Heating device for several people (1)
In the first and second embodiments, the heating device 11 is for one person. The heating device 110 according to the third embodiment can perform cooking and heating for one or more persons. Matters not described are the same as in the first and second embodiments. The heating device 110 can also be used as a heating device of other embodiments.

  FIG. 7A is a perspective view of the heating device 110 according to the third embodiment. FIG. 7B is a front view of the heating device 110. FIG. 7C is a perspective view of the control plate 113 of the heating device 110. 7D and 7E are perspective views of the side portion 111 and the bottom portion 112 of the heating device 110. In FIG. 7D, there is a tray 310, and in FIG. 7E, internal elements are shown.

The heating device 110 has a connecting portion 51a, a connecting portion 51b, a bottom portion 112, a side portion 111, and a control plate 113. The heating device 110 also has an opening 121.
<Connecting parts 51a and 51b>
The connection portion 51a is a protrusion used when combined with another heating device 110. The connecting portion 51a is inserted into the connecting portion 51b (hole). This allows the two heating devices 110 to be electrically and physically combined. This will also be described with reference to FIGS. 7F to 7I. It may be other than the relationship between the protrusion and the hole. The connection portion 51a and the connection portion 51b may have a relationship such as a concave portion and a convex portion, or a female and male portion.

<Bottom 112>
The bottom portion 112 is a flat plate-shaped portion on which the tray 310 is placed. Similar to the heating device 11 of the first and second embodiments, it has a plurality of coils 11a inside. Induction heating is performed on the 320 container placed on top of it.

<Side 111>
The side part 111 has a plurality of individual control parts 122a inside. The plurality of individual control units 122a control different coils 11a.
<Control plate 113>
The control plate 113 is a lid portion. It has an overall controller 122b. The overall control unit 122b sends information (instruction, command) to the individual control unit 122a (FIG. 7E) located on the side part 111, and receives information (result) from the individual control unit 122a (FIG. 7E). The overall control unit 122b may be provided on the side portion 111 and the control plate 113 may be omitted.

<Opening 121>
The opening 121 is a through hole surrounded by the side part 111, the bottom part 112, and the control plate 113, and allows wind to pass through. Since each container 320 is heated by electromagnetic induction, it is not necessary to store heat in the opening 121. The opening 121 does not raise the temperature of the side 111 and the control-related components in the control plate 113. Further, as shown in FIG. 7D, the heat insulating material 55 is arranged on the side portion 111. Alternatively, the side portion 111 may be made of the heat insulating material 55.

As a result, it is not necessary to use a forced cooling member such as a fan. The heating device 110 is a simplified heating device.
In addition, when the heating device 110 is not connected to another heating device, the connection parts 51a and 51b, the overall control part 122b, and the control plate 113 may be omitted. The individual control unit 122a controls the whole. That is, each part of FIG. 5 owns the side part 111 and the bottom part 112.

<Multiple>
7F to 7G are front views of a heating device 120 in which a plurality of heating devices 110 are stacked.
In FIG. 7F, the control plate 113 is located on the ceiling. On the other hand, in FIG. 7G, the control plate 113 is located on the bottom surface. Even when there is only one heating device 110, the control plate 113 may be located on the bottom surface. Each heating device 110 (1st heating device 110a-3rd heating device 110c) is electrically and physically connected by the connection part 51b and the connection part 51a. It is a heating device 120 that can be assembled and disassembled without tools and without special metal fittings.

When any one of the first heating device 110a to the third heating device 110c is not specified, the heating device 110 will be described.
The overall control unit 122b (FIG. 7C) in the control plate 113 controls the plurality of individual control units 122a of the first heating device 110a to the second heating device 110c.

  The overall control unit 122b (FIG. 7C) recognizes each of the first heating device 110a and the second heating device 110c as different. For example, the overall controller 122b can recognize the individual controller 122a and identify the heating device 110. Therefore, even if the assembly order is changed, control suitable for each heating device 110 can be performed without any problem. Further, the management by the external server 10 can be performed for each heating device 110.

The heating device 120 does not have a cover or the like, and has an opening 121 in each of the first heating device 110a to the third heating device 110c.
FIG. 7H shows a block diagram of the heating device 120 of FIG. 7F or 7G.

The heating device 120 includes one or more heating devices 110 and a control plate 113. In FIG. 7H, only one heating device 110 is shown.
The elements not described are the same as those described in FIG.

  The heating device 110 includes an individual control unit 122a, a temperature measuring unit 11d, and a coil 11a. The memory 11g, the display unit 11e, the power supply unit 11h, and the alarm unit 11c may be arranged on the control plate 113. Since the individual control unit 122a is connected to the overall control unit 112b, these elements may be provided in either the heating device 110 or the control plate 113. However, since there are a plurality of heating devices 110, it is preferable that they are present on the control plate 113.

  The control plate 113 has an overall control unit 112b, a memory 11g, and a communication unit 11f. The display unit 11e is not necessary because it can display the terminal 115 (FIG. 7J) shown below. The alarm 11c may be provided in the heating device 110 or the terminal 115. The power supply unit 11h may be arranged in each heating device 110, or may be arranged in the control plate 113 and supplied to each heating device 110.

<Cold insulation>
The heating device 120 preferably has a cold insulation part 123. FIG. 7I shows a front view of a modified example of the heating device 120.
Below the heating device 120 is a cold insulation part 123. The tray 310 on which the raw material 340 is placed is stored in the cool storage unit 123. Before heating with the heating device 120, the tray 310 is taken out from the cold insulation part 123 and set in the heating device 120. Since the cool part 123 is heavy in weight, it is preferable to be located in the lower part. However, the cold insulation part 123 may be provided in the upper part and the middle part.

Some of the raw materials 340 before heating and cooking require cold storage. The cold storage 123 preferably has a space in which the tray 310 can be held as it is.
Also in the case of the heating device 110, it is preferable to have the cold insulation part 123.

The cold storage unit 123 may be a compressor refrigerator or a Peltier refrigerator. Alternatively, the tray 310 may be hermetically stored together with a cooling agent.
<Terminal 115>
A terminal 115 is preferably attached to the heating device 110 and the heating device 120. FIG. 7J shows a perspective view of the heating device 110 and the terminal 115. FIG. 7K shows a display example of the terminal 115. When there are a plurality of heating devices 110 as shown in FIGS. 7F to 7G, it is preferable that each has a terminal 115. The display corresponding to the plurality of heating devices 110 may be displayed on one terminal.

  The heating devices 110 and 120 obtain the information 12a from the external server 10 (FIG. 1) as in the first and second embodiments. The terminal 115 also connects to the external server 10 and obtains the information 12a from the external server 10 (FIG. 1). The terminal 115 has a display and can show information to the meal recipient 14 or the like. The terminal 115 is preferably able to send the information 12b to the external server 10 as in the second embodiment.

Here, it is preferable that the information 12a sent from the external server 10 to the terminal 115 and the information 12b sent from the terminal 115 to the external server 10 include the following.
The terminal 115 may be the display unit 11e, the changing unit 21a (FIG. 5), the input unit 25 (FIG. 6B), or the terminal 31 (FIG. 15) according to another embodiment.

(1) As the notification information 12a, there is information on the start of heating. With this information, the terminal 115 emits a sound. Alternatively, the start of heating is displayed (flashing, red display). The schedule such as the time when the meal starts may be displayed as shown in FIG. 7K (a).

(2) Error display An error may be displayed as shown in FIG. 7K (b). At a certain time before the start of heating, the heating device 110 checks the sensor in which the tray 310 is set, and displays an error if not detected. The error 310 is noticed and the tray 310 can be set. In addition, it can be displayed as an error that the power is not turned on.

(3) A request can be sent as the request information 12b. For example, there is a request to change the content of the meal or to cancel. It is similar to the input unit 25 of FIG. 6B. It is preferable to be able to communicate by voice.
(4) Watching Information 12b can be image data. The terminal 115 owns a camera and photographs the meal recipient 14 with the camera. The image is sent to the external server 10 and saved in the database 12. The relatives of the food recipient 14 can check the state of the food recipient 14 by looking at the image.

(5) Guidance and guidance As shown in FIG. 7K (c), the information 12a can be an image of guidance as various kinds of guidance. An operator will appear on the screen and guide you on how to use it. The information 12b is used to send this image, and the explanation of how to use the heating device 110 is received.

As shown in FIG. 7K (d), information from an expert (Embodiment 6) can be obtained as the information 12b. In FIG. 7K (d), a doctor gives instructions on meals, health evaluations, and the like. If there is a test result of a hospital or the like separately in the database 12, guidance can be given. With the contract shown in FIG. 2 (1), this service can be received by subscribing.

(6) Monitoring The terminal 115 has a camera so that the close relatives can check the use of the medicines of the food recipient 14 and the like.
The terminal 115 can also be used in the following embodiments. The database 12 can be accessed and used as in the following embodiments.

In (1) and (2), the terminal 115 displays the state of the heating device 110.
In (3), the terminal 115 conveys the request of the meal recipient 114.
In (5), the terminal 115 displays the usage method of the heating device 110.

In (4) and (6), the terminal 115 sends the state of the meal recipient 114 who eats with the heating device 110 to the external server 10.
<Another example>
7L and 7M show perspective views of another heating device 110a. The heating device 110a is different from the heating device 110 in that it has a cooling function. Items not described are the same as those of the heating device 110.

As a cooling function, the side part 111 has a cooling element 53. The cooling element 53 may be provided on the top (control plate 113) or the bottom 112. Further, it has lids 52a and 52b for closing the opening 121.
The heating device 110a, like the heating device 110, heats the tray 310 as a heating device. The heating device 110a can additionally cool the tray 310. During cooling, the lids 52a and 52b can be closed and the cooling element 53 can cool. As the cooling element 53, a Peltier element or the like can be used.

  It can be used when the food on the tray 310 before heating is cooled and stored. For example, in the morning, the raw material 340 is prepared in the container 320 on the tray 310 and stored in the heating device 110a in a cooled state. By the time of returning home in the evening, the lids 52a and 52b are opened, heating is started, and meals can be taken when returning home.

It is preferable that the lids 52a and 52b are provided with an automatic opening / closing mechanism and opened before heating is started.
When heating is performed with the lids 52a and 52b kept closed, it is preferable that the cooling element 53 cools internal parts and the like. Alternatively, in this case, a fan, a cooling fin, or the like may be separately provided, or an open portion connected to the outside may be provided and a component having no heat resistance may be arranged.

Like the heating device 110, the heating device 110a can be laminated with other heating devices 110 and 110a as shown in FIG. 7F.
In this case, the heating profile 350 shown in FIG. 4 is added with a profile for lowering the temperature and cooling before the heating start time. Similar to the above embodiment, it is possible to manage from the cooling profile stage. The information 12a may include a cooling profile.

<Effect> The heating device according to the third embodiment can provide a heating device for one person to a plurality of people.
(Embodiment 4): Heating device for several people (2)
The heating device 110a according to the third embodiment has a cooling mechanism. In the fourth embodiment, the heating device 11 and the cooler 82 are used. 7N and 7O are perspective views illustrating the fourth embodiment. Items not mentioned are the same as above. The cooler 82 refrigerates at least (about 1 to 10 degrees). If possible, refrigerate (0 degrees or less).
That is, the raw material 340 is prepared in the container 320 on the tray 310 and is put into the cooler 81 together with the heating device 11. Close the door 81 and refrigerate. When the heating time comes, the door 81 is opened and the heating device 11 starts heating. After that, it is similar to the above.
In FIG. 7N, a plurality of heating devices 11 are set in the storage tool 80 and used. The plurality of heating devices 11 are collectively put in and taken out by using the storage tool 80.
Similar to the above, each heating device 11 has a communication unit 11f and a control unit 11b (FIG. 5) and is heated by each heating profile 350.
As in the third embodiment, the overall control unit 122b and the terminal 115 may be separately provided.
In FIG. 7O, the storage device 80 is not provided and the heating device 11 is directly put in the cooling device 81. Since the entire heating device 11 is cooled, it is not necessary to modify the heating device 11. Similarly to the above, the heating device 11 has the communication unit 11f and the control unit 11b (FIG. 5) and is heated by the heating profile 350. Similarly to the above, the raw material 340 is prepared in the container 320 on the tray 310, and is put into the cooler 81 together with the heating device 11. Close the door 81 and refrigerate. When the heating time comes, the door 81 is opened and the heating device 11 starts heating. After that, it is similar to the above.
The heating device broadly includes not only the above heating device but also the heating device.
(Fifth Embodiment): Preparer of Raw Material 340 In the first embodiment, the food provider 13 provided the raw material 340. In the fifth embodiment, the foodstuff company 18 that supplies the raw material 340 provides a meal. Items not described are the same as those in the first and second embodiments.

FIG. 8: is a figure which shows the relationship of the heating apparatus 11 of Embodiment 5, the external server 10, and the foodstuff company 18. As shown in FIG.
The foodstuff company 18 uses the first terminal 15 from the external server 10 to obtain the information 12c in the database 12. Table 2 shows an example of the information 12c. The first terminal 15 may be a personal computer, a smartphone mobile phone, or the like. The same applies to the following terminals.

The information 12c includes a meal date, meal start time 360, meal recipient 14, heating device 11 number, food, raw material 340, specific position 330 on the tray, and the like.

In consideration of the delivery time to each household, the raw material 340 is prepared by the meal day and the meal start time 360.
The location of the heating device 11 is specified from the name of the meal recipient 14 or the number of the heating device 11, and the delivery place is determined. The location is stored in the database 12. Alternatively, the information 12c may include the place of delivery (such as the address of the meal recipient 14).

The foodstuff company 18 understands the raw material 340 from the information 12c and prepares. From the specific position 330 on the tray, the location of the container 320 in which the prepared raw material 340 is placed can be known.
The foodstuff company 18 provides the food recipient 14 with the food. The providing method is similar to that of the first embodiment, and the tray 310 is supplied. The food recipient 14 may place its tray 310 on the heating device 11. Alternatively, the food recipient 14 may place it on the heating device 11 after receiving the tray 310.

Others are the same as in the first and second embodiments.
<Effect>
According to the method of providing meals of the embodiment, fresh meals can be provided to homes and facilities located apart from each other. Further, the foodstuff company 18 can surely provide the meal.

(Sixth Embodiment): Expert In the first to fifth embodiments, the meal provider 13 determines the menu 17. In the sixth embodiment, the expert 20 determines the menu 17. The matters not described are the same as those in the above embodiment.

FIG. 9 is a diagram showing a relationship among the heating device 11, the external server 10 and the expert 20 according to the sixth embodiment.
The specialist 20 is a nutritionist or the like. The information 12d1 is obtained from the database 12 of the external server 10 using the second terminal 16. Table 3 shows an example of the information 12d1. The terminal is a control device such as a computer, although it is the same in other cases.

The information 12d1 includes the age, sex, weight, health condition, illness content (past, present) of the food recipient 14. The expert 20 considers these and makes the menu 17. The menu 17 is returned to the external server 10 as the information 12d2.

  In the case of a doctor as the expert 20, the doctor can view the database 12 of the external server 10 by the second terminal 16. With this, the health condition of the food recipient 14 can be determined. In this case, the information 12d2 may be omitted, but the information 12d2 may be a comment of a doctor or the like. In addition, in response to this comment, it is preferable that the meal provider 13 contact the meal recipient 14 about the comment. Even if you don't go to a doctor's office, you can always check your health.

  The specialist 20 may be a relative. In this case, the relative can check the health condition of the food recipient 14. When the relative is far away, the activity and condition of the food recipient 14 can be viewed. In this case, the information 12d2 may be omitted, but the information 12d2 may be a comment of a relative or the like. In addition, in response to this comment, it is preferable that the meal provider 13 contact the meal recipient 14 with the comment.

It should be noted that the comment may be communicated to the meal recipient 14 through the input unit 25 of the second embodiment. It is also possible to contact the food provider 13 by voice.
<Effect>
According to the method of providing meals of the embodiment, fresh meals can be provided to homes and facilities located apart from each other. Moreover, the expert 20 can provide a better meal.

(Embodiment 7): For businessmen and convenience stores (1)
In the seventh embodiment, the food recipient 14 is a working person, a student, etc., rather than an elderly person, a person requiring nursing care, a person having an illness, or the like. These persons do not need an individual menu 17 and can choose the menu 17 by themselves. The matters not described are the same as those in the above embodiment.

  FIG. 10 is a diagram showing a relationship among the heating device 11, the external server 10, and the meal recipient 14 according to the seventh embodiment. In the seventh embodiment, the meal recipient 14, the expert 20, and the like can select one or more menus 17 from a certain number of menus 17 instead of individual menus 17. That is, it further includes a selection step of selecting one menu 17 from the plurality of menus 17.

  (1) The meal recipient 14 first selects a menu 17, a meal start time, and a day from the external server 10 and sends them as information 12g1. It is also possible to send a plurality of menus 17 from the external server 10 to the heating device 11 in advance and have the meal recipient 14 select from the plurality of menus 17. In addition, a plurality of selectable menus 17 may be provided to the meal recipient 14 on the document or online.

(2) The external server 10 sends the heating profile 350 for the selected menu 17 to the heating device 11 as the information 12g2.
(3) The meal provider 13 prepares the raw material 340, the tray 310, and the container 320 of the menu 17. The food is delivered to the heating device 11 by the meal start time 360.

(4) Heating is started before the meal start time 360, and the dish is completed at the meal start time 360.
In this case as well, it is preferable to store the menu 17 eaten by the meal recipient 14 in the database 12. Similar to the example below, a correlation with health can be taken. Can manage daily diet and health.

<Effect>
According to the method of providing meals of the embodiment, fresh meals can be provided to homes and facilities located apart from each other. In addition, fresh meals can be provided to busy people such as working people and students.

(Embodiment 8): For businessmen and convenience stores (2)
In the eighth embodiment, the meal recipient 14 is not an elderly person, a person requiring nursing care, a person having an illness, but a working person, a student, and the like. These people do not need an individual menu 17 and can choose a menu from a plurality of menus 17 by themselves. The matters not described are the same as those in the above embodiment. It should be noted that an expert 20 such as a relative may use this for the meal recipient 14. This embodiment further includes an acquisition step of selecting and acquiring a separately prepared food material. Matters not described are the same as those in the above embodiment.

  FIG. 11 is a diagram showing a relationship among the heating device 11, the external server 10, and the meal recipient 14 according to the eighth embodiment. In the eighth embodiment, the meal recipient 14 can select from a plurality of types of menus 17 in the store, instead of individual menus 17. In other words, it is an acquisition step of selecting and acquiring a separately prepared food material.

For example, the outline is as follows.
(1) The retailer 22 sells a plurality of types of raw materials 340 at convenience stores, retail stores, online stores, and the like. A plurality of menus 17 may be sold as a set. The tray 310 and the container 320 are preferably held by the meal recipient 14 together with the heating device 11.

(2) The meal recipient 14 purchases the raw material 340 by selecting from among the plurality of menus 17.
(3) The meal recipient 14 is placed in the heating device 11 at home or the like.
(4) The raw material 340 is heated and cooked by the heating device 11 with the heating profile 350 specified from the information shown in the raw material 340. Alternatively, the corresponding heating profile 360 may be obtained from the external server 10 via the heating device 11 or the like.

(5) Have a meal.
<Raw materials 340>
The raw material 340 may be purchased in the form of the tray 310 and the container 320. In this case, the tray 310 and the container 320 are returned to the store after being washed at a later date. Alternatively, the tray 310 and the container 320 may be already purchased separately and only the raw material 340 may be purchased. In this case, each person cleans the tray 310 and the container 320 and prepares for the next time.

In any case, it is necessary to display so that the specific position 330 on the tray and the raw material 340 can be associated with each other.
<Heating profile 350>
The information attached to the raw material 340 may be guided to the heating device 11 from the external server 10 via the net. Alternatively, it may be created by selecting, combining, or the like from the heating profile 350 already registered in the heating device 11 based on the information attached to the raw material 340.

In this case, unlike the above embodiment, pre-registration of the meal start time 360 and delivery of the tray 310 are unnecessary.
In this case as well, it is preferable to store the menu 17 eaten by the meal recipient 14 in the database 12. The following example can be correlated with health.

<Effect>
With the method of providing meals according to the embodiment, fresh meals can be provided to homes and facilities located apart from each other. In addition, fresh meals can be provided to busy people such as working people and students.

(Ninth Embodiment): Own Health Data FIG. 12 is a diagram showing a relationship between the heating device 11 and the external server 10 according to the ninth embodiment. Information 12f1 and 12f2 is different from that in the above embodiment. Information 12f1 and information 12f2 are combined to form information 12f. The matters not described are the same as those in the above embodiment. These data are also stored in the database 12. For providing the meal itself, any of the above-described embodiments can be used.

The information 12f is data relating to a health condition. In this embodiment, the heating device 11 has a transmitting step of transmitting data indicating a health condition to the external server 10. Matters not described are the same as those in the above embodiment.
<Weight>
The data regarding the health condition is, for example, weight. The meal recipient 14 can measure the weight periodically, input the weight into the heating device 11, and send it as the information 12f1 to the external server 10 and store it in the database 12. The meal recipient 14 can also obtain the information 12f2 by searching the database 12 for past weight data. The information 12f1.12f2 is collectively referred to as information 12f. Similarly, in the following description, when a plurality of terms are collectively described, the last alphabet of the reference numeral is omitted.

Further, as shown in FIG. 9, when the expert 20 can use the second terminal 16 to view the information 12f in the database 12 of the external server 10, the health of the meal recipient 14 can be checked.
<Blood pressure, pulse rate, complexion, blood sugar level, body temperature>
In addition to weight, blood pressure, pulse rate, blood sugar level, etc. can be used as the information 12f. Further, the face photograph of the meal recipient 14 can be used as the information 12f. The information 12f can be used to more accurately store the health judgment. In addition, the information 12f regarding one's health can be viewed via the heating device 11.

  Here, as the heating device 11, the heating device 11 as shown in FIG. 13 can be used. The health condition data can be input (information 12f1) or displayed (information 12f2) using the input unit 25 of the heating device 11 or the input unit 25 which is a terminal. As the terminal, a mobile terminal such as a smartphone can also be used. The data can be sent to the heating device 11 or the external server 10.

The heating device 11 can heat and cook the tray 310 of the menu 17 supplied, as in the above embodiment. It is also possible to combine with the above-described first to sixth embodiments.
<Measuring equipment>
As a blood glucose level measuring instrument, if a blood glucose level measuring instrument developed by Integrity Applications of Israel is used, the blood glucose level can be measured just by attaching it to the body, and it can be wirelessly transmitted to the heating device 11 or the external server 10, and the database 12 Can be stored in.

As the blood pressure monitor, a blood pressure monitor manufactured by OMRON Corporation can be used. The data can be wirelessly sent to the external server 10 via the heating device 11 or directly.
The same applies to body temperature and pedometer. Data can be sent to the heating device 11 and the external server 10 by wearing it on the body or wirelessly. Here, the term “wireless” includes wireless via the Internet.

<Momentum>
Further, as the information 12f, data on the amount of exercise of the food recipient 14, such as the number of steps, can be used. Data may be automatically sent from the pedometer to the heating device 11 or the external server 10.

<Medication>
The information 12f may be the use of a prescribed drug. You can also check the drug use. Further, under the control of the medical institution, the medicine can be delivered together with the tray 310. You may put medicine in part of the menu 17. When a drug is used, it may be input by the meal recipient 14 at the terminal, or may be input by a relative, an assistant, a tray carrier, or the like. In the case of a medicine, it is preferable that the meal provider 13 and the foodstuff company 18 be provided in advance by the meal recipient 14, a doctor, a pharmacist and the like.

<Judgment function by AI>
Based on the above-mentioned information 12f on health, the health check by AI can be performed. The expert 20 (FIG. 9) can also provide guidance, advice, and call based on the result. The food recipient 14 who meets certain conditions can be extracted, and the expert 20 can report, contact, teach, comment, and the like. Alternatively, it is possible to consult and report with the relatives of the food recipient 14. By performing the above health check at regular intervals, you can check your health every day. For example, when the blood pressure of the hypertensive meal recipient 14 reaches a certain preliminary blood pressure value, the expert 20 is contacted, the past blood pressure value data on the database 12 is considered, and the menu 17 is changed. Alternatively, the food recipient 14 and the expert 20 may be reported, contacted, instructed, commented, or the like. Alternatively, it may be possible to consult and report to a relative of the food recipient 14 or the like.

<Hospital, insurance, etc.>
If the hospital and the external server 10 can be connected, the health condition can be checked from the information 12f. You can also refer to the data of other meals. In addition, in order to see the data, it should be restricted with a password.

When the meal recipient 14 is examined in a hospital, if a doctor or the like can refer to the data of the external server 10, a better examination can be performed.
Further, when enrolling in insurance, the database 12 of the external server 10 can be used to determine whether to enroll. The information 12f can be utilized by connecting to the external server 10 even when health advice is provided from the insurance organization.

All of the above data and information can be stored and used in the database 12 of the external server 10.
<Effect>
With the method of providing food according to the embodiment, freshly prepared food can be provided to each home or facility located in a remote place. In addition, it can manage and provide health information.

(Embodiment 10): Check at each stage In Embodiments 1 to 7, as a check at each stage, image storage and electronic receipt can be used. Matters not described are the same as those in the above embodiment. That is, there is a confirmation step of determining whether or not the separately prepared food material is prepared for the planned heating device 11.

  For example, by transporting the tray 310 (FIG. 1, etc.), electronically by the heating device 11 at the meal recipient 14 or by the input 25 (FIGS. 7, 13) of its accessory device, The tray 310 may definitely receive what has arrived. These are stored in the database 12 and can be checked later.

  Further, at the time of preparing a meal, it is possible to save the image and receive it electronically in order to check whether the tray 310 and the menu 17 are matched or whether the ingredients of the menu 17 are complete on the tray 310. An image may be captured by the input unit 25 attached to the first terminal 15 (FIG. 8). These are also stored in the database 12 and can be checked later.

Marks, barcodes, ICs, etc. can be attached to the tray 310 to check whether the tray 310 is correct. It is preferable to attach a mark, a bar code, an IC or the like to the container 320 as well. The database 12 can be accessed and electronically checked.
By setting a smartphone or the like as the input unit 25, the above check data can be sent to the external server 10 and saved in the database 12. Furthermore, it is possible to access the database 12 with a smartphone or the like and check whether the database 12 matches. The input unit 25 may be the heating device 11, or an input device, an output device, or a terminal attached to the heating device 11.

As a result of the above check by the external server 10, data can be stored in the database 12.
Further, various communications can be sent from the external server 10 to each heating device 11. For example, 30 minutes before the start of the meal, information can be sent to notify that fact, and the information can be displayed on the heating device 11 (input unit 25, FIG. 7). Information may be sent to the input unit 25 such as a smartphone.

<Effect>
With the method of providing food according to the embodiment, freshly prepared food can be provided to each home or facility located in a remote place. Furthermore, the management of meal provision can be surely performed.
(Embodiment 10): Check in shop FIGS. 14 and 15 are diagrams showing the relationship between the terminal 31 of the heating device 11 of Embodiment 10 and the external server 10. The matters not described are the same as those in the above embodiment. The tenth embodiment can be further implemented in addition to the case of any of the above-described embodiments.

This is an example of the case where the meal recipient 14 purchases the product 32 (the product of any of the products 32a to 32c) at the store 30. The store 30 may be a convenience store, a supermarket, or a store on the Internet. The product 32 is a food item, such as bread, confectionery, or a side dish.
<Process>
The meal recipient 14 holds the terminal 31 of the heating device 11 and goes to the store 30 to purchase food. The meal recipient 14 reads the information 12h1 on the terminal 31 for the desired product 32 to be eaten. The terminal 31 sends the information 12h1 to the external server 10. The external server 10 checks the meal status in the database 12 of the meal recipient 14, or the acquired calories, and returns information 12h2 indicating whether or not the food can be purchased. The meal recipient 14 looks at the information 12h2 on the terminal 31 and determines whether to purchase the product 32a.

The terminal 31 may be a smartphone or a terminal attached to the heating device 11. It only needs to be able to communicate with the external server 10.
The external server 10 may receive the information 12h1 and compare the information with the calories that the meal recipient 14 may obtain during the day or within a certain period.

  The products 32a to 32c are, for example, ice cream, sweets, desserts, and the like. The information 12h1 is, for example, a calorie value, a component content, or the like. The information 12h2 is information regarding whether or not purchase is possible. Further, when it is possible to purchase, the information 12h2 may include the number of calories that can be purchased.

When purchase is not possible, the remaining calories may be included in the information 12h2. The information 12h2 may be the calories already acquired in one day or within a certain period and the calories of the product 32 this time. Based on this information, the food recipient 14 may determine the purchase (eating).
Note that the information 12h1 may be information about food materials such as allergens instead of calories. When an allergic substance is included, the reason why the information cannot be purchased and the reason may be the information 12h2. The meal recipient 14 is checked in advance by the registration data in the external server 10. In addition, the same applies to the case where a food material that should not be taken due to illness is included. On the contrary, when the food recipient 14 includes a material that is good for the health of the meal recipient 14, that effect may be included in the information 12h2.

When the product 32 is purchased this time, the information is preferably stored in the database 12 of the external server 10. The external server 10 can manage a large amount of information on the meal of the meal recipient 14. The relationship between diet and health can be checked as in the previous embodiment.
Note that the tenth embodiment is implemented together with the above-described embodiments.

In this embodiment, the meal recipient 14 sends the product information to the external server 10 at the time of purchasing the product and makes a purchase decision. It can be used not only for meals but also for purchase.
It can also be used when considering whether to eat a snack or the like at home, rather than at a store. In other words, the heating device 11 or the like can access the external server 10 to check the current dietary status or see the acquired calories to determine whether to eat a snack or the like.

<Effect>
With the method of providing food according to the embodiment, freshly prepared food can be provided to each home or facility located in a remote place. Furthermore, it is possible to determine whether to obtain a meal when selecting food.
(Embodiment 11): Area group FIG. 16 is a diagram showing Embodiment 11. The eleventh embodiment shows a state in which there are a plurality of small groups including the external server 10. The matters not described are the same as those in the above embodiment.

  In the above embodiment, the case of one external server 10 and one meal recipient 14 has been described. In this example, a case will be described in which there are a plurality of small groups 42a to 42d each including one external server 10 and a plurality of meal recipients 14. The small groups 42a to 42d are collectively referred to as a small group 42. There is one or more small groups 42.

FIG. 16 is a system including a plurality of small groups 42 a to 42 d, a core external server 41 a, and a management company 40.
Each of the small groups 42a to 42d is a group including one external server 10, one meal provider 13, and a plurality of meal recipients 14. In addition, the foodstuff company 18, the expert 20, the retailer 22, the store 30 and the like of the above-described embodiment may be included. Alternatively, the foodstuff company 18, the expert 20, the retailer 22, the store 30 and the like of the above-described embodiment may be shared by a plurality of small groups 42.

  The core external server 41a is connected to the plurality of external servers 10 and further connected to another core external server 41b. The core external servers 41a and 41b are collectively referred to as a core external server 41. The backbone external server 41a exchanges information of the database 12 with a plurality of external servers 10. In principle, the information in the database 12 regarding the meal recipient 14 is stored in the external server 10 in the small group 42. However, they may be collectively stored in the backbone external server 41a.

(1) Information sharing The core external server 41a transmits information of various useful databases 12 to each external server 10. For example, it is an example of menu 17 and how to make it. Alternatively, information can be obtained from each external server 10, standardized, and provided to another external server 10.

It is assumed that the meal recipient 14 normally belongs to the small group 42a, for example. However, when temporarily moving to another small group 42b (visiting a specialist 20, a retailer 22, a store 30, etc. in the other small group 42b), the meal server 14 on the external server 10 is related. Data Data can be moved to the external server 10 of another small group 42b via the backbone external server 41a, or the database 12 of the small group 42a can be provided. Alternatively, the database 12 of the small group 42a may be accessible.

(2) Providing the database 12 The backbone external server 41a is connected to another backbone external server 41b and can exchange the database 12. For example, the food recipient 14 usually belongs to the small group 42c. However, when temporarily moving to a lower small group managed by the core external server 41b (travel, etc.), the database 12 on the external server 10 regarding the meal recipient 14 is changed to the core external server 41a and the core external server 41b. You can move to the required small group via. Or you can make it accessible.

As another example, the meal recipient 14 can provide or access the database 12 of the external server 10 via the backbone external server 41a when admitted to a hospital or the like in another area.
It is also possible to store the database 12 of the external server 10 of the meal recipient 14 in the backbone external server 41a. This facilitates access from the other core external server 41b and the other external server 10.

The management company 40 manages and operates the backbone external server 41a. It also manages communication between the backbone external server 41a and the external server 10. It is preferable to manage the communication between the core external servers. Also secure security.
<Effect>
With the method of providing food according to the embodiment, freshly prepared food can be provided to each home or facility located in a remote place. Furthermore, it is possible to manage and provide information such as the meal of the food recipient 14 even at a place away from the area.

(as a whole)
The above embodiments can be combined.

  The meal providing method of the present invention can be used not only at home but also at various facilities and hospitals.

10 External Server 11 Heating Device 11a Coil 11b Control Section 11c Alarm Section 11d Temperature Measuring Section 11e Display Section 11f Communication Section 11h Power Supply Section 12 Database 12a, 12b, 12c Information 12d, 12d1, 12d2 Information 12f, 12f1, 12f2 Information 12h1, 12h2 Information 13 Meal provider 14 Meal recipient 15 First terminal 16 Second terminal 17 Menu 18 Foodstuff company 20 Expert 22 Retailer 25 Input department 30 Store 31 Terminal 32, 32a, 32b, 32c Merchandise 40 Management company 41, 41a , 41b Main external server 42, 42a, 42b, 42c, 42d Small group 51a Connection part 51b Connection part 52a, 52b Lid 53 Cooling element 55 Insulation material 80 Storage tool 81 Door 82 Cooler 110, 110a Heating device 111 Side part 112 Bottom part 113 Control Plate 115 Terminal 120 Heating Device 122b Overall Control Unit 122a Individual Control Unit 123 Cooling Unit 310 Trays 320, 320a, 320b Container 320c Region for Constant Time Constant Temperature 330 Specific Position on Tray 340 Raw Material 350 Heating Profile 360 Meal Start Time 370 Transmitter 440 Area 450 upper surface

Claims (17)

A heating source that heats the container holding the raw food on the tray,
An individual control unit for controlling the heating source,
The tray is one serving of the one person,
A heating device that cooks by heating the raw ingredients. The heating device according to claim 1, further comprising a bottom portion that holds the heating source. The heating device according to claim 1, further comprising a side portion that holds the individual control unit. The heating device according to any one of claims 1 to 3, which includes a connection part for being combined with another heating device. The heating device according to any one of claims 1 to 4, which has a communication unit and operates according to information from an external server. The heating device according to claim 5, further comprising a terminal, which receives information from the external server. The heating device according to claim 6, wherein the terminal displays a state of the heating device or a usage method. The heating device according to claim 6 or 7, wherein the terminal sends a state or a request of a meal recipient who eats with the heating device to the external server. The said heating apparatus is a heating apparatus as described in any one of Claims 1-8 with which the said side part has one said side part at each both ends of the said one bottom part. The heating device according to claim 1, further comprising a cooling element. The heating device according to any one of claims 1 to 10, further comprising a cold insulation unit that cools the raw materials. The heating device according to any one of claims 1 to 11, wherein there are a plurality of the heating devices, and there is an overall control unit that controls each of the individual control units. The heating device according to claim 1, wherein a plurality of heating devices having a bottom portion that holds the heating source and a side portion that holds the individual control unit are electrically stacked. A heating device according to any one of claims 1 to 13,
A chiller for cooling the heating device, and a meal providing device. A receiving step in which the heating device according to any one of claims 1 to 13 receives information including a heating profile from an external server via a network,
A heating step of heating separately prepared foodstuffs on the heating device based on the information;
A method of providing meals including. Cooling the heating device according to any one of claims 1 to 13 with a cooler;
And a step of cooking with the heating device. A meal providing system comprising: an external server via a network; and the heating device according to any one of claims 1 to 13 capable of communicating with the external server,
The external server having information including a cooking start time and a heating profile,
From the external server, receives information including a cooking start time and a heating profile, and when the cooking start time comes, based on the heating profile, the heating device that heats a separately prepared foodstuff,
Meal provision system including.