JP2021140509A - Control system - Google Patents

Abstract

To provide food and drink in a nearly fresh state to a consumer.SOLUTION: In a series of a flow from when food and drink M is moved to a designated place DP and provided to a consumer U, a control system controls temperature of a management target T with at least one of a material of a food and drink M, the food and drink M, and a hotel pan H on which the food and drink M are arranged or a container C storing the food and drink M being a management target T. An acquisition unit 101 acquires temperature information on the management target T at each of control points CP 1 to CP 3 set in each of processes P 5 to P 7. Based on measured temperature of the management target T acquired from each of the control points CP 1 to CP 3, a control unit 102 consistently manages temperature of the management target T in the series of the flow.SELECTED DRAWING: Figure 4

Description

The present invention relates to a control system.

Traditionally, in the field of food delivery services such as delivery services and catering services, efforts have been made to prevent the temperature of food from dropping during delivery. For example, there is also a method in which hotel bread on which food is placed is stored in a heat-retaining container and delivered, and when the food is served, the hotel bread is heated by a heat-retaining device such as a chafing dish.
Further, in such a field, a technique for controlling the temperature of food and drink provided to consumers has also been proposed (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2019-166301

However, sufficient temperature maintenance of cooking cannot be achieved only by the conventional techniques including the technique described in Patent Document 1. For this reason, it was difficult for consumers who ordered food to eat food at a temperature close to that of fresh food. Consumers also had to bear a considerable risk of food poisoning caused by bacteria that propagate as the temperature of food decreases.
For these reasons, there has been a demand for the development of a technology that minimizes the temperature drop of the food to be delivered and enables the consumer to be provided with a food having a temperature close to that of fresh food.

The present invention has been made in view of such a situation, and an object of the present invention is to provide consumers with food and drink in a state close to fresh.

In order to achieve the above object, the control system of one aspect of the present invention is
In a series of steps from the movement of food and drink to a designated place and the provision of the food and drink to consumers,
At least one of the ingredients of the food and drink, the food and drink, and the material or the food or packaging related to the provision of the food or drink is to be managed.
In the control system that controls the temperature of the controlled object
A temperature acquisition means for acquiring the measured temperature of the controlled object at each of the plurality of control points set in each of the plurality of steps of the series of flows, and
A control means for consistently managing the temperature of the controlled object in the series of flows based on the measured temperature of the controlled object acquired from each of the plurality of control points.
To be equipped.

According to the present invention, it is possible to provide consumers with food and drink in a state close to fresh.

It is a figure which shows the outline of this service to which the control system which concerns on one Embodiment of this invention is applied. It is a block diagram which shows the structure of the control system to which this service of FIG. 1 is applied, that is, the control system which concerns on one Embodiment of this invention. It is a block diagram which shows an example of the hardware configuration of a server in the control system of FIG. It is a functional block diagram which shows an example of the functional structure which realizes a central control process, a temperature control process, and a monitoring management process among the processes controlled by the server of FIG.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

First, with reference to FIG. 1, an outline of a service (hereinafter, referred to as “the present service”) to which the control system according to the embodiment of the present invention (see FIG. 2 described later) is applied will be described.

FIG. 1 is a diagram showing an outline of the present service to which the control system according to the embodiment of the present invention is applied.

This service is a service related to temperature control when food and drink M is provided from a food provider to consumer U.
The food provider is a person who provides food and drink M to consumer U. The food provider includes, for example, a company that provides a delivery service for food and drink M, a company that provides a catering service for food and drink M, and the like.
In the example of FIG. 1, as a person belonging to the food provider, a person G1 existing in the center managing the server 1 (hereinafter referred to as "center manager G1") and a person G2 in the field of manufacturing food and drink M (hereinafter referred to as "center manager G1"). It is assumed that there are a driver G3 who carries the food and drink M, and a person G4 who provides the food and drink M at the designated place DP (hereinafter referred to as the "destination staff G4"). Although not shown below, the food provider will also be described as "cooking provider G" by adding a reference numeral G.
The consumer U is a person who consumes the food and drink M, for example, a company or an individual who uses the delivery service of the food or drink M, or a company or an individual who uses the catering service of the food or drink M.

This service includes a central control service, a temperature control service, and a monitoring service.
"Central control service" means that the ingredients of food and drink M are purchased, the ingredients are used to generate (cook) food and drink M, the food and drink M is moved to the designated place DP, and the food and drink M is the consumer. It is a service that consistently manages the temperature of the temperature control target T (hereinafter, referred to as “control target T”) related to the food and drink M in a series of flows until it is provided to U.
The "temperature control service" is a service that adjusts the temperature inside the container C so that the temperature of the control target T becomes the set temperature st at a predetermined timing before the movement of the food and drink M.
The "monitoring service" means that when the consumer U orders the food and drink M from the food provider G, each of the consumer U and the food provider G can easily confirm the change in the temperature of the controlled object T (the change in the temperature of the controlled object T). It is a service that enables monitoring). Each of the consumer U and the food provider G can confirm (monitor) the change in the temperature of the controlled object T by using the monitoring service.

When using this service, each of the food provider G and the consumer U can install dedicated application software (hereinafter referred to as "dedicated application") for enabling this service on a smartphone or the like. In addition, each of the food provider G and the consumer U can access the dedicated website (hereinafter referred to as "dedicated site") that enables the service by using the browser function of the smartphone or the like. You can use this service.

This service is provided, for example, in the flow shown in FIG.
In the example of FIG. 1, consumer U is a company, and as a part of employee welfare, it is assumed that the catering service of food and drink M provided by the food provider G is used at lunch time.
Further, the management target T may be all the same, but in the present embodiment, the ingredients of the food and drink M, the food and drink M itself, and the hotel bread H on which the food and drink M is arranged are served for each of the steps P1 to P9 described later. It is assumed that one of the above is set.

First, the food provider G (particularly the field worker G2) purchases the ingredients necessary for cooking the food and drink M (process P1).
The ingredients purchased by the food provider G are appropriately stored in a refrigerator, a freezer, or the like (step P2).

In addition, the consumer U who intends to receive the provision of this service orders the food provider G to provide the catering service of the food and drink M.
Specifically, for example, the consumer U orders a catering service by using a method such as a dedicated application, a dedicated site, a telephone, or a facsimile.
When ordering the catering service from the food provider G, the consumer U specifies the date and time and place where he / she wants to provide the catering service.
Hereinafter, the day and time designated by consumer U will be referred to as "designated day DD" and "designated time DT", respectively, and the place designated by consumer U will be referred to as "designated place DP". Called. For example, in the example of FIG. 1, it is assumed that the designated date DD is February 28, 2020, the designated time DT is 12:00, and the designated place DP is the conference room of the consumer U.

The food provider G (especially the field worker G2) who received the order from the consumer U starts cooking the food and drink M at the predetermined timing (for example, 9:00) on the designated date DD (February 28, 2020). (Step P3).
The timing when the food provider G (especially the field worker G2) starts cooking is the distance from the cooking place of the food and drink M to the designated place DP (meeting room), the designated time DT (12:00), the congestion situation of the road, etc. Is considered.

When the food provider G (particularly the field worker G2) completes the food and drink M, the food and drink M is served on the hotel bread H (process P4).
The hotel bread H on which the food and drink M is served is stored in the container C (process P5).
The container C in which the hotel bread H is stored is delivered to the designated place DP by the food provider G (particularly the driver G3) (process P6).
When the food provider G (particularly the driver G3 and the destination staff G4) arrives at the designated place DP, the container C is carried out to the conference room (process P7).
The food provider G (particularly the destination staff G4) opens the container C and provides the food and drink M to the consumer U (step P8).
When the consumer U consumes the food and drink M, the provision of the food and drink M is terminated (step P9).

Here, in the step P4, the container C in which the hotel pan H on which the food and drink M is arranged is stored includes a temperature measuring device 5 capable of measuring the temperature of the hotel pan H as the management target T. As a result, the temperature of the hotel pan H can be measured at all times.
Further, in step P5, the container C includes a temperature control device 2 that can adjust the temperature inside the container C. As a result, the temperature inside the container C can be adjusted at all times (temperature control service).

In the step P5 of storing the hotel pan H on which the food and drink M is placed in the container C, the hotel pan H has already set the temperature st (for example, a temperature equal to or higher than the temperature at the completion of the food and drink M) by the heating function of the container C. It is in a warmed state so that it becomes. Specifically, for example, the hotel pan H is heated by heating the inside of the container C. By warming the inside of the container C in advance in this way, it is possible to suppress a temperature drop of the food and drink M stored in the container C and prevent the temperature from falling below a predetermined temperature.

Further, although not shown, the temperature drop of the food and drink M can be suppressed by taking measures to increase the heat retention capacity of the container C itself.
Specifically, for example, the heat insulating effect can be enhanced by including a heat insulating medium (for example, a steam hot pack or the like) in the container C or putting it in the hotel pan H.
Further, the heat retention effect can be further enhanced by including a medium for heating using the electric power obtained from the storage battery (hereinafter referred to as "electric power heating medium") in the container C. Further, the heat retaining effect can be enhanced by adopting a container C having a material or structure having a higher heat retaining capacity and a hotel pan H.
Here, the electric power heating medium is a medium that heats using the electric power obtained from the storage battery, and has high heat retention (capacity to supply heat to the surroundings), high moisturization (capacity to supply humidity to the surroundings), and so on. Moreover, it is a power-saving medium. The temperature control device 2 can adjust the temperature inside the container C by controlling the electric power heating medium.

In this service, each of the above-mentioned steps P1 to P9 is a point CP1 to CP9 in which the temperature of the controlled object T related to the food and drink M is controlled. Each of such points CP1 to CP9 will be hereinafter referred to as "control points CP1 to CP9".
At each of the control points CP1 to CP9, the temperature of the controlled object T is measured, and information including the measured temperature (hereinafter, referred to as “temperature information”) is transmitted to the server 1.

The server 1 manages the temperature information of each of the control points CP1 to CP9 as a data log for each food and drink M.
As a result, the material of the food and drink M is purchased, the material is used to generate (cook) the food and drink M, the food and drink M is moved to the designated place DP, and the food and drink M is provided to the consumer U. In the series of steps up to, it is possible to consistently manage the temperature of the food and drink M (actually, the temperature of the control target T) (central control service).

Specifically, for example, a predetermined range of appropriate temperatures is set for each of the control points CP1 to CP9. Therefore, the server 1 monitors whether or not the measured temperature (temperature indicated by the temperature information) of the control target T is within a predetermined range for each of the control points CP1 to CP9.
Then, when the measured temperature of the management target T deviates from the predetermined range, the server 1 notifies that fact.
The form of notification is not particularly limited, but it is assumed here that a "deviation alert" is adopted. Further, the notification method is not particularly limited, and may vary depending on, for example, mail, telephone, SMS (Short Message Service), and changes in the on-site thermometer (for example, blinking) at each of the control points CP1 to CP9. The notified method can be adopted.

The server 1 can also notify the handling manual at the control point CP in which the measurement temperature of the control target T deviates from the predetermined range among the control points CP1 to CP9.

Specifically, for example, when the measured temperature of the control target T deviates from a predetermined range at any of the control points CP1 to CP5, it deviates from the center administrator G1 (server 1 or a terminal (not shown)). The alert is notified, the deviation alert is notified to the site operator G2 (cooking provider terminal 3-2), and the coping manual is also notified (for example, displayed on the cooking provider terminal 3-2).

Further, for example, at the control point CP6, when the measured temperature of the management target T deviates from a predetermined range, the deviation alert is sent to the center administrator G1 (server 1 or a terminal not shown) and the driver G3 (cooking provider terminal 3-3). ), And the destination staff G4 (cooking provider terminal 3-4) is notified. Then, the coping manual is notified to the destination staff G4 (for example, displayed on the cooking provider terminal 3-4).

Further, for example, when the measured temperature of the control target T deviates from a predetermined range at any of the control points CP7 to CP9, the deviation alert is sent to the center administrator G1 (server 1 or a terminal not shown) and the destination staff. Notified to G4 (cooking provider terminal 3-4). Then, the coping manual is notified to the destination staff G4 (cooking provider terminal 3-4) (for example, displayed on the cooking provider terminal 3-4).

More specifically, for example, from the temperature information at the control point CP5 (timing before the delivery is started), the measured temperature of the control target T (for example, Hotel Pan H) is within an allowable predetermined range (for example, 65 to 70 ° C.). It is assumed that it is found that the temperature deviates from the range of).
In this case, the server 1 notifies the center administrator G1 (server 1 or a terminal not shown) of the deviation alert, and responds to the site operator G2 (cooking provider terminal 3-2) with the deviation alert. Notify the manual (displayed on the cooking provider terminal 3-2).
As a result, the field worker G2 takes appropriate measures (for example, measures to raise the temperature inside the container C) to provide the consumer with the food and drink M in a state close to fresh, according to the coping manual. be able to.
The mode of the deviation alert is not particularly limited, and may be, for example, a mode that appeals to the visual sense or the auditory sense. Specifically, for example, as a mode that appeals to the eyesight, a mode such that a symbol (for example, a green lamp) indicating that the measurement temperature of the controlled object is within a predetermined range changes (for example, changes to a red lamp) is adopted. Can be done.

Further, in the present embodiment, the server 1 autonomously raises the temperature inside the container C so that the temperature of the hotel pan H becomes within an allowable range with respect to the temperature control device 2 of the container C. Control can also be performed.

Further, in the temperature information for each food and drink M acquired by the server 1 at each of the control points CP1 to CP9, the consumer U and the food provider G can easily confirm the transition of the temperature of the food and drink M (the change in the temperature of the food and drink M). It is output in a mode that can be monitored (for example, a graph or table).
As a result, each of the food provider G and the consumer U can confirm (monitor) the transition of the temperature of the food and drink M from the dedicated application or the dedicated site by graphs and tables (monitoring service).

Further, according to the above-mentioned central control service, for example, the following services can be provided.
That is, at each of the control points CP1 to CP9, the time when the measured temperature is measured is automatically acquired together with the measured temperature. As a result, the food provider G can set a target value or the like for shortening the time required for the steps P5 to P7 for the food and drink M for which cooking has been completed, and can evaluate the target value and the like.
It is also possible to visualize the flow line indicating between steps P1 to P9. Specifically, for example, it is possible to visualize the flow line from the purchase of fresh food (process P1) to the storage in the refrigerator (process P2) so that the person in charge of cooking (site worker G2) can see it from the kitchen. This makes it possible to eliminate excessive notification of the material. Further, it is also possible to attach a position sensor and a weight sensor to a table or the like on which the cooked food (food and drink M) is temporarily placed so that an alert is notified when excessive notification is performed. ..
Furthermore, by visualizing the flow lines indicating the steps P1 to P9, it is possible to examine the presence or absence of unnecessary flow lines between the steps P1 to P9. That is, the food provider G can create a flow line so that the movement between processes can be performed at the fastest speed.

Summarizing the above, according to the central control service, for example, the following can be achieved.
That is, it becomes possible to monitor the temperature change of the controlled object T in real time.
When there is a deviation in the temperature of the controlled object T, notification by a deviation alert becomes possible.
Since it is easy to increase or decrease the control points (since the control points CP1 to CP9 are only examples), it is possible to easily increase or decrease the temperature measuring device for measuring the temperature of the control target T.
Temperature changes for each place, each ingredient, each menu, and each season can be displayed in chronological order.
When the temperature of the control target T deviates, it is possible to notify the site of the handling manual (display setting). In addition, the handling manual can be easily set.

By the way, FIG. 1B shows an example of the configuration of the container C and the hotel pan H applied to this service.

The container C is a portable storage box used when the driver G3 delivers the hotel bread H in which the food and drink M is stored to the designated place DP. Container C has a heat retaining function and a heating function. The container C in the present embodiment includes a temperature control device 2 for controlling the temperature inside the container C and a temperature measuring device 5. The mode of the container C is not particularly limited. For example, a container made of multiple layers having a heat insulating effect can be adopted.
The hotel bread H is stored in the container C with the cooked food and drink M placed on it. The mode of Hotel Pan H is not particularly limited. For example, aluminum and stainless steel hotel pans are used.

FIG. 2 is a block diagram showing a configuration of a control system to which the service of FIG. 1 is applied, that is, a control system according to an embodiment of the present invention.

The control system shown in FIG. 2 includes a server 1, a temperature control device 2, a food provider terminal 3, a consumer terminal 4, and each control point CP.
Each control point CP shows each of the control points CP1 to CP9 in the example of FIG.
Further, the food provider terminal 3 is a terminal managed by the food provider G, and in the example of FIG. 1, each of the food provider terminals 3-2 to 3-4 is shown.

The server 1, the temperature control device 2, the food provider terminal 3, the consumer terminal 4, and each control point CP are connected to each other via a network N such as the Internet. The form of the network N is not particularly limited, and for example, Bluetooth (registered trademark), Wi-Fi, LAN (Local Area Network), the Internet, and the like can be adopted.

The server 1 is an information processing device managed by the center administrator G1. The server 1 manages each operation of the temperature control device 2, the cooking provider terminal 3, and the consumer terminal 4.

The temperature control device 2 is a device provided in the container C. The temperature control device 2 controls the temperature inside the container C. The temperature control device 2 is connected to a temperature measuring device 5 that measures the temperature of the hotel pan H. The temperature control device 2 and the temperature measuring device 5 are connected by a short-range wireless communication technique such as NFC (Near Field Communication) (registered trademark).
Specifically, the temperature control device 2 executes a control for causing the temperature measuring device 5 to measure the temperature of the hotel pan H, and transmits the temperature information indicating the measured temperature of the hotel pan H to the server 1. Further, the temperature control device 2 executes a control for heating the temperature in the container C by a heating device (not shown).

As described above, the food provider terminal 3 is an information processing device managed by the food provider G (in the example of FIG. 1, the center manager G1, the site worker G2, the driver G3, and the destination staff G4). The food provider terminal 3 is composed of, for example, a smartphone, a tablet, or the like.

The consumer terminal 4 is an information processing device managed by the consumer U. The consumer terminal 4 is composed of, for example, a smartphone, a tablet, or the like.

FIG. 3 is a block diagram showing an example of the hardware configuration of the server in the control system of FIG.

The server 1 includes a CPU (Central Processing Unit) 11, a ROM (Read Only Memory) 12, a RAM (Random Access Memory) 13, a bus 14, an input / output interface 15, an output unit 16, and an input unit 17. , A storage unit 18, a communication unit 19, and a drive 20.

The CPU 11 executes various processes according to the program recorded in the ROM 12 or the program loaded from the storage unit 18 into the RAM 13.
Data and the like necessary for the CPU 11 to execute various processes are also appropriately stored in the RAM 13.

The CPU 11, ROM 12 and RAM 13 are connected to each other via the bus 14. An input / output interface 15 is also connected to the bus 14. An output unit 16, an input unit 17, a storage unit 18, a communication unit 19, and a drive 20 are connected to the input / output interface 15.

The output unit 16 is composed of a display such as a liquid crystal display and displays various images.
The input unit 17 is composed of various hardware buttons and the like, and inputs various information according to an operation instructed by the operator.

The storage unit 18 is composed of a DRAM (Dynamic Random Access Memory) or the like, and stores various data.
The communication unit 19 controls communication with other devices (temperature control device 2, cooking provider terminal 3, and consumer terminal 4) via a network N including the Internet.

The drive 20 is provided as needed. A removable media 30 made of a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, or the like is appropriately mounted on the drive 20. The program read from the removable media 30 by the drive 20 is installed in the storage unit 18 as needed. Further, the removable media 30 can also store various data stored in the storage unit 18 in the same manner as the storage unit 18.

By collaborating with the various hardware of the server 1 shown in FIG. 3 and the various software, the server 1 can execute various processes described later.
Although not shown, among the control systems of FIG. 3, the temperature control device 2, the cooking provider terminal 3, and the consumer terminal 4 also have the hardware configuration shown in FIG. Therefore, the description of the hardware configuration of the consumer terminal 4 will be omitted. However, when the food provider terminal 3 and the consumer terminal 4 are composed of a smartphone or a tablet, they have a touch panel as an output unit 16 and an input unit 17.

FIG. 4 is a functional block diagram showing an example of a functional configuration that realizes a central control process, a temperature control process, and a monitoring management process among the processes whose execution is controlled by the server 1 of FIG.

In the "central control process", the ingredients of the food and drink M are purchased, the food and drink M is generated (cooked) using the materials, the food and drink M is moved to the designated place DP, and the food and drink M is the consumer U. It is a process whose execution is controlled in a series of flows until it is provided to. By controlling the execution of the central control process, the temperature of the controlled object T is consistently managed.

The "temperature control process" is a process whose execution is controlled at a predetermined timing before the movement of the food and drink M. By controlling the execution of the temperature control process, the temperature inside the container C is adjusted so that the temperature of the controlled object T becomes the set temperature st.

The “monitoring management process” is a process whose execution is controlled when the consumer U orders the food provider G to cater the food and drink M. By controlling the execution of the monitoring management process, the consumer U who ordered the catering of the food and drink M and the food provider G who provides the food and drink M are each of the management target T as the management target T. It is possible to check (monitor) the transition of temperature. The transition of the temperature of the management target T can be confirmed (monitored) from the dedicated application or the dedicated site.

As shown in FIG. 4, in the CPU 11 of the server 1, when the central control process is executed, the acquisition unit 101 and the control unit 102 function. Further, when the temperature control process is executed, the adjustment control unit 103 further functions. Further, when the monitoring management process is executed, the monitoring management unit 104 further functions. Further, a management target DB 181 is provided in one area of the storage unit 18 of the server 1.

The acquisition unit 101 acquires temperature information including the measured temperature of the control target T supplied from a plurality of control points CP1 to CP9 (including the case via the temperature control device 2) set in each of the steps P1 to P9. do. The temperature information acquired by the acquisition unit 101 is stored and managed in the management target DB 181 in association with the information that can uniquely identify the management target T and the information that can uniquely identify the control point CP. ..

The control unit 102 consistently manages the temperature of the control target T in the above series of flows based on each temperature information acquired from each of the plurality of control point CPs. In the control unit 102, the monitoring unit 121 and the notification unit 122 function.
The monitoring unit 121 monitors whether the measured temperature of the control target T is within a predetermined range at each of the plurality of control point CPs.
When the measurement temperature of the management target T deviates from the predetermined range in the monitoring unit 121, the notification unit 122 notifies the monitoring unit 121 by a temperature deviation alert.
Further, the notification unit 122 notifies the coping manual at the control point CP in which the measurement temperature of the control target T deviates from the predetermined range among the plurality of control point CPs.

The adjustment control unit 103 is a temperature control device so that the temperature during the movement of the food and drink M (the temperature of the control target T) becomes the set temperature st so as not to deviate from the predetermined range at the predetermined timing before the movement of the food and drink M. 2 is controlled to adjust the temperature inside the container C.

The “set temperature st” is the temperature of the management target T preset by the service provider or the server 1. The set temperature st is set, for example, a value calculated back from the predicted value of the temperature change of the food and drink M on the move and the optimum temperature when the food and drink M is provided to the consumer U. Further, when setting the set temperature st, for example, the temperature at the time of completion of the food and drink M, the moving distance and moving time of the food and drink M, the surrounding environment (room temperature, outside air temperature, season, etc.) and the like are taken into consideration.
Specifically, for example, the temperature at the time of completion of the food and drink M is 90 ° C., the predicted value of the temperature change of the food and drink M during movement is − (minus) 40 ° C., and the temperature range allowed during movement is 70 to 90. Suppose it is ° C. In this case, if no measures are taken, the temperature of the food and drink M at the timing provided to the consumer U will be 50 ° C. Therefore, the adjustment control unit 103 sets a set temperature st (for example, a temperature higher than 90 ° C.) so that the temperature of the food and drink M at the timing of being provided to the consumer U becomes 70 ° C. or higher.

The monitoring management unit 104 manages an outsider to monitor the transition of the measurement temperature of the control target T acquired from each of the control points CP1 to CP9. Specifically, the monitoring management unit 104 generates information (for example, a graph or table) indicating the transition of the measured temperature of the management target T and uploads it to the dedicated application and the dedicated site.
Further, when the measurement temperature of the control target T is within a predetermined range, the monitoring management unit 104 displays a symbol indicating that fact by an outside person (for example, center manager G1 or consumer U) who is monitoring. Present to.

Although one embodiment of the control system of the present invention has been described above, the present invention is not limited to the above-described embodiment. Further, the effects described in the present embodiment are merely a list of the most preferable effects arising from the present invention, and the effects according to the present invention are not limited to those described in the present embodiment.

For example, in the example of FIG. 1, the number of control points CP is 9, but is not limited to this. The number of control point CPs may be greater than or less than nine. Any number of control point CPs can be set.

Further, for example, in the above-described embodiment, the management target T is the hotel pan H, but the control target T is not limited to this. As long as the temperature of the food and drink M can be appropriately controlled, it may be, for example, the temperature inside the container C or the temperature of the food and drink M itself. Further, it may be a material for food and drink M.

Further, for example, in the above-described embodiment, the catering service of food and drink M is targeted, but the present invention is not limited to this. For example, it may be a delivery service for food and drink M.

Further, the system configuration shown in FIG. 2 and the hardware configuration shown in FIG. 3 are merely examples for achieving the object of the present invention, and are not particularly limited.

In other words, the functional configuration shown in FIG. 4 is merely an example and is not particularly limited.
That is, it suffices if the control system is provided with a function capable of executing the above-mentioned series of processes as a whole, and what kind of functional block is used to realize this function is not particularly limited to the example of FIG. Further, the location of the functional block is not particularly limited to FIG. 4, and may be arbitrary. For example, the functional block of the server 1 may be transferred to the temperature control device 2, the cooking provider terminal 3, the consumer terminal 4, or another information processing device (not shown).
Further, one functional block may be configured by a single piece of hardware, a single piece of software, or a combination thereof.

Further, for example, when a series of processes are executed by software, a program constituting the software is installed on a computer or the like from a network or a recording medium.
The computer may be a computer embedded in dedicated hardware.
Further, the computer may be a computer capable of executing various functions by installing various programs, for example, a general-purpose smartphone or a personal computer in addition to a server.

Further, for example, a recording medium containing such a program is not only composed of a removable medium (not shown) distributed separately from the main body of the device in order to provide the program to the user, but is also preliminarily incorporated in the main body of the device. It is composed of a recording medium or the like provided to the user in the state.

The recording medium including such a program is not only composed of the removable media 30 shown in FIG. 2 which is distributed separately from the device main body in order to provide the program to the user, but also is preliminarily incorporated in the device main body. It is composed of a recording medium or the like provided to the above. The removable media 30 is composed of, for example, a magnetic disk (including a floppy disk), an optical disk, a magneto-optical disk, or the like. The optical disk is composed of, for example, a CD-ROM (Compact Disk-Read Only Memory), a DVD (Digital Versaille Disk), or the like. The magneto-optical disk is composed of an MD (Mini-Disc) or the like. Further, the recording medium provided to the user in a state of being preliminarily incorporated in the main body of the apparatus is composed of, for example, the ROM 12 of FIG. 2 in which the program is recorded, the hard disk included in the storage unit 18 of FIG.

In the present specification, the steps for describing a program to be recorded on a recording medium are not necessarily processed in chronological order, but also in parallel or individually, even if they are not necessarily processed in chronological order. It also includes the processing to be executed.
Further, in the present specification, the term of the system means an overall device composed of a plurality of devices, a plurality of means, and the like.

Summarizing the above, the information processing apparatus to which the present invention is applied need only have the following configuration, and various various embodiments can be taken.
That is, the control system to which the present invention is applied is
A series of steps from moving food and drink (for example, food and drink M in FIG. 1) to a designated place (for example, designated place DP in FIG. 1) and providing the food and drink to a consumer (for example, consumer U in FIG. 1). In the flow
At least one of the food and drink material, the food and drink, and the material or the food and drink provided (for example, Hotel Bread H in FIG. 2) or packaging (for example, container C in FIG. 1) is to be managed. (For example, the above-mentioned management target T)
In a control system that controls the temperature of the controlled object (for example, the control system of FIG. 2),
At each of the plurality of control points (for example, control points CP1 to CP9 in FIG. 1) set in each of the plurality of steps (for example, steps P1 to P9 in FIG. 1) of the series of flows, the measured temperature of the controlled object is measured. The temperature acquisition means to acquire (for example, the acquisition unit 101 in FIG. 4) and
A control means (for example, the control unit 102 in FIG. 4) that consistently manages the temperature of the controlled object in the series of flows based on the measured temperature of the controlled object acquired from each of the plurality of control points.
To be equipped.

As a result, at least one of the food and drink materials, the food and drink, the food and drink provision, and the packaging is subject to management in the series of flow from the food and drink to the designated place and being provided to the consumer. It is said that. Then, the following processing is executed to control the temperature of the controlled object. That is, the measured temperature to be controlled is acquired at each of the plurality of control points set in each of the plurality of processes. Then, based on the acquired measured temperature, the temperature to be controlled is consistently managed in a series of flows. As a result, it becomes possible to provide consumers with food and drink in a state close to fresh.

In addition, the control means
A monitoring means (for example, the monitoring unit 121 in FIG. 4) for monitoring whether the measured temperature of the controlled object is within a predetermined range at each of the plurality of control points.
When the measured temperature of the controlled object deviates from the predetermined range in the monitoring means, the notification means (for example, the notification unit 122 in FIG. 4) notifies the fact (for example, the above-mentioned alert).
Can have.

As a result, at each of the plurality of control points, it is monitored whether or not the measured temperature to be controlled is within a predetermined range. Then, when the measured temperature of the controlled object deviates from the predetermined range, a notification to that effect is given. As a result, the food and drink provider can take appropriate measures to provide the food and drink in a state close to fresh.

In addition, the notification means further
Among the plurality of control points, it is possible to notify a coping manual (for example, the coping manual described above) at the control point where the measurement temperature of the controlled object deviates from the predetermined range.

As a result, when the measurement temperature of the controlled object deviates from the predetermined range among the plurality of control points, the handling manual at the control point is notified. As a result, the person in charge of providing the food and drink to the consumer can provide the food and drink in a state close to fresh to the consumer by taking actions according to the coping manual.

Further, at a predetermined timing before the movement of the food or drink, the food or drink is set to a preset temperature (for example, the above-mentioned set temperature st) so that the temperature during the movement of the food or drink does not deviate from the predetermined range. An adjusting means (for example, the adjustment control unit 103 of FIG. 4) for adjusting the temperature of the packaging (for example, the temperature inside the container C of FIG. 1) can be further provided.

As a result, the temperature of the food and drink packaging is adjusted so that the temperature during the movement of the food and drink becomes a preset temperature at a predetermined timing before the movement of the food and drink. As a result, it becomes possible to provide consumers with food and drink in a state close to fresh.

Further, a monitoring management means (for example, the monitoring management unit 104 in FIG. 4) for managing the transition of the measurement temperature of the management target acquired from each of the plurality of control points by an outsider is further provided.
When the measurement temperature of the controlled object is within a predetermined range, the monitoring management means may present a symbol indicating that fact to the outside person who is performing the monitoring.

As a result, for example, the transition of the temperature of food and drink can be confirmed (monitored) by a graph or a table from the above-mentioned dedicated application or dedicated site. Further, it is possible to visually appeal by the symbol that the measurement temperature of the controlled object is within a predetermined range.

1 ... server, 2 ... temperature control device, 3 ... food provider terminal, 4 ... consumer terminal, 5 ... temperature measuring device, 11 ... CPU, 12 ... ROM , 13 ... RAM, 14 ... bus, 15 ... input / output interface, 16 ... output unit, 17 ... input unit, 18 ... storage unit, 19 ... communication unit, 20 ... drive, 30 ... removable media, 101 ... acquisition unit, 102 ... control unit, 103 ... adjustment control unit, 104 ... monitoring management unit, 121 ... monitoring unit, 122 ... Notification unit, 201 ... Measurement control unit, 202 ... Temperature control unit, 203 ... Communication unit, 181 ... Management target DB, U ... User, G ... Food provider , N ... network

Claims (5)

In a series of steps from the movement of food and drink to a designated place and the provision of the food and drink to consumers,
At least one of the ingredients of the food and drink, the food and drink, and the material or the food or packaging related to the provision of the food or drink is to be managed.
In the control system that controls the temperature of the controlled object
A temperature acquisition means for acquiring the measured temperature of the controlled object at each of the plurality of control points set in each of the plurality of steps of the series of flows, and
A control means for consistently managing the temperature of the controlled object in the series of flows based on the measured temperature of the controlled object acquired from each of the plurality of control points.
Control system with. The control means
A monitoring means for monitoring whether the measured temperature of the controlled object is within a predetermined range at each of the plurality of control points, and
When the measured temperature of the controlled object deviates from the predetermined range in the monitoring means, the notification means for notifying the fact and the notification means.
Have,
The control system according to claim 1. The notification means further
Among the plurality of control points, the handling manual at the control point where the measured temperature of the controlled object deviates from the predetermined range is notified.
The control system according to claim 2. Adjusting means for adjusting the temperature of the food or drink packaging so that the temperature during the movement of the food or drink does not deviate from the predetermined range at a predetermined timing before the movement of the food or drink so as to be a preset temperature. Further prepare,
The control system according to claim 2 or 3. A monitoring management means for managing the transition of the measured temperature of the controlled object acquired from each of the plurality of control points by an outsider.
With more
When the measurement temperature of the controlled object is within a predetermined range, the monitoring management means presents a symbol indicating that fact to the outside person who is performing the monitoring.
The control system according to any one of claims 1 to 4.

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