JP3469507B2 - Calorie scale - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a calorie scale capable of weighing food materials so that desired calories can be taken.

[0002]

2. Description of the Related Art It is necessary for a healthy person to take well-balanced and appropriate nutrition, and it is important for dietary nutrition management to know the calories contained in the ingested food material and the total of each nutrient. It's important. Particularly in the case of diseases such as diabetes, proper dietary management is extremely important.

Therefore, foods (food materials) that have been conventionally taken
A nutrition intake meter is provided that calculates and displays the nutritional value of. This nutrition intake meter includes a storage device for storing calories per unit weight of food material (unit calories), a selection device for selecting a specific food material from various food materials, and a selection device for this selection device. The register that temporarily stores the memory contents of the selected food material in the memory, the input device that inputs the weight of the food material to be ingested, and the unit calories of the food material stored in the register. An arithmetic unit for multiplying the weight to calculate the calorie value and a display unit for displaying the calorie value as the arithmetic result of the arithmetic unit are provided. When using this nutrition intake meter, the weight of the food material to be ingested by the user is measured by a measuring machine such as a scale, and the user inputs the measured value by the input device. As a result, the calorie value is automatically calculated and displayed. The user can use the displayed calorie value as nutrition management data.

[0004]

However, in the above-mentioned conventional nutrient intake meter, it is necessary to measure the weight of the food material and the user inputs the measured value with the input device, which is troublesome to operate. There's a problem. Therefore, it may not be possible to continuously manage dietary nutrition using this nutrition intake meter. There is also a problem that dietary nutrition management cannot be accurately performed if there is an input error of the measured value.

Further, when cooking food for a patient whose diet is restricted by a doctor or a person who is dieting under self-management, first, for example, a menu list prepared by the doctor or a book is published. Select the desired menu item from the predetermined menu items, check the food items for the selected menu item by looking at the list or book of the menu item, and then use the weighing machine to measure various food items in the prescribed weight. It is necessary to weigh and calculate the caloric value with the above conventional nutrition intake meter. However, in addition to the cook doing the work, the cook must measure the weight of the required food material using a weighing machine while looking at the menu book, and then measure the caloric value of this food material. There is a problem that doing it puts a huge burden on the cook. In addition, when cooking food for multiple people, it is necessary to calculate and calculate the weight of various food materials for the number of people, and the burden is also placed on the cook. It's difficult.

It is an object of the present invention to provide a caloric scale capable of automatically calculating the caloric value of a selected food material when it is weighed, and further determining a desired total caloric value menu. It is also an object to provide a calorie scale that can be used for the work from weighing the food material used for the menu to calculating the calorie value.

[0007]

[Means for Solving the Problems] A calorie scale according to the first aspect of the present invention includes a plurality of menus, a plurality of cooking names each of which constitutes each of the menus, and a food material name of each cooking for each of these cooking names. And a plurality of memory cards in which the required weight of the amount of food and the caloric value per predetermined weight of each food material are stored for each application according to the size of the total caloric value of the amount of food constituting each menu, A reading device that reads data of desired one of these memory cards, and a selection unit that selects a desired menu from the read data, and selects a material name and a food material name in the selected menu. A weighing means for weighing the amount of foodstuff selected by the selecting means, and a calorie value calculating means for calculating a caloric value corresponding to the weighing value of the amount of foodstuff weighed by the weighing means, It is intended to Bei. A calorie scale according to a second aspect of the present invention is the calorie value of the first aspect of the present invention, the calorie value calculated by the calorie value calculating means, the measured value of the amount of foodstuff for which the calorie value is calculated, its food material name, and its food amount Is provided with display means capable of displaying the name of the dish used.

A calorie scale according to a third aspect of the present invention is the calorie scale according to the first or second aspect of the present invention, in which the weight of each food amount required for a predetermined number of meals for each of the plurality of food names, The calorie value for the weight is stored in the memory card , and the number of meals setting means for setting the number of meals of the dish, and the weight of each food amount for the number of meals set by the meal number setting means, And a display unit capable of displaying the calorie value corresponding to the weight.
A calorie scale according to a fourth aspect of the present invention is the calorie scale according to the first, second, or third aspect, wherein a total caloric value of a total measured value of the food material measured by the measuring means is calculated for each dish name. It is equipped with means.

[0009]

A calorie scale according to a fifth aspect of the present invention is the calorie scale according to any one of the first to fourth aspects of the invention, wherein the memory card allows an allowable weight of each food ingredient constituting the dish for each dish name. It remembers the range.

According to the first aspect of the present invention, when a desired menu name is selected from the plurality of menu names stored in the memory card read by the reading device, then the name of the dish forming the selected menu is selected. Can be selected, and the amount of ingredients used for the selected dish can be selected. When the amount of food is selected, the caloric value can be calculated by weighing the amount of food.
According to the second aspect of the present invention, the name of the dish and the name of the food material selected by the selection unit, and the measured value and calorie value of the amount of the food can be displayed by the display unit.

According to the third invention, a food material having a weight corresponding to the number of meals is required depending on how many meals (how many servings) to cook, but when the number of meals is set by the meal number setting means,
It is possible to display the weight of each food material and the caloric value corresponding to the weight, which are required to make a meal corresponding to the number of meals, by the display means. According to the fourth aspect, when the food material necessary for making one dish is weighed by the weighing means, the total caloric value of the total weighed value of the weighed food material can be calculated.

[0013]

According to the fifth aspect of the present invention, since the allowable weight range of the amount of each foodstuff that composes a dish for each dish name is stored in the memory card, the cook can be permitted depending on, for example, the person who eats the dish. The weight of the amount of food can be adjusted within the range.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the calorie scale according to the present invention will be described with reference to the drawings. Although not shown in the figure, this calorie scale is not shown in the central processing unit (CP
U) is provided, and the CPU is connected with the weighing unit 1, the input unit 2, the display unit 3, the printer unit 4, the storage unit (not shown), the reading device 5, the buzzer 6 and the like shown in FIG. ing. The CPU is configured to perform various calculations and controls in accordance with a predetermined program stored in the storage unit. For example, the weighing unit 1 is made to weigh the weight of food material and the display unit 3 is made to display various information. Can be displayed. The weighing unit 1, the input unit 2, the display unit 3, the printer unit 4 and the like are provided in one housing 7 as shown in FIG.

The weighing unit 1 is provided with a mounting table 8 shown in FIG. 1, and this mounting table 8 is supported by a load detector (not shown). When the food material 9, which is the object to be weighed, is placed on the platform 8, its weight can be measured. As shown in FIG. 1, the input unit 2 is provided with a predetermined plurality of input keys, and the input keys include a ten-key pad, a cursor feed key, an enter key and the like. Display 3
Is capable of displaying the information shown in FIGS. 7 to 17 by a predetermined key operation or at a predetermined timing. The printer unit 4 can print various information displayed on the display unit 3 as shown in FIGS. 7 to 17 and information stored in the storage unit by a predetermined key operation. The buzzer 6 is for generating an alarm sound at a predetermined timing to notify a person who uses the calorie scale, for example, a cook or the like, of various work stages and gives an alarm.

The reading device 5 is a device for reading various kinds of information about menus and menus stored in the respective memory cards 10 (10 ₁ to 10 ₄ to 10 _n ) shown in FIG. Although a magnetic card is used as the memory card 10, an IC card, a floppy disk, or a CD ROM may be used instead of the magnetic card. In this way, when using IC cards,
The reader 5 is also adapted accordingly. Each memory card 10 stores various kinds of information regarding a menu of Japanese food, a menu of Western food, a menu of diabetic patients, a menu of pancreatic disease patients, and the like. Although four types of menus have been described, five or more types of memory cards 10 may be attached. For example, information about various menus such as a menu of Chinese and a menu of patients with liver disease may be stored in separate memory cards 10. Of course,
Two or more types of menus may be stored in one memory card 10. In this way, the memory card 10 is made according to the type of menu, such as the menu for Japanese food, the menu for Western food, and the menu for diabetics, so that the desired type of menu can be easily searched. This is to facilitate selection.
Since the menu corresponding to each disease name of the patient, such as the menu of the diabetic patient and the pancreatic disease patient, is collectively stored in one memory card 10, when the patient performs dietary treatment, cooking is performed. The person can easily determine the menu that suits the disease name of each patient. That is, as shown in FIG. 11, the total caloric value of the food material composing the dinner menu of the diabetic patient is 340 to 411 kcal, and the total caloric value of the food material composing the western food menu of a healthy person is As shown in FIG. 7A, 1174 to 129
It is 5 kcal. In this way, each menu (menu for healthy people, menu for diabetics, etc.) is separately stored in the memory card 10 for each application according to the total caloric value of the food materials that compose the menu. I remember it.

FIG. 7 (a) is a diagram showing a state in which the information on the menu of the Western food menu A and FIG. 7 (b) are the information on the menu of the Western food menu B displayed on the display unit 3, respectively. , B menu information is stored in the Western food menu memory card 10. Then, for example, the memory card 10 of the Western menu is inserted into the card slot 5a.
When the "Western food menu A" is displayed on the display unit 3 by inserting into the menu, the menu name "Western food menu A", the cooking name and the ingredients (rice,
Bread ...), Cooking name, Target weight for each ingredient (200, 200, ...) (g), Cooking name, Allowable range for each ingredient (200-210, 100-120, ...
*) (G), food name, calorie value for one person by material (266-279, 266-319, ...) (kcal
) Is displayed, and the total weight of the dishes and ingredients that compose this menu for one person (1122)
(G), total allowable range (1020 to 1130) (g),
The total calorie value (1174-1295) (kcal) is displayed.

Similarly, when the memory card 10 for menu of Western food is inserted into the card slot 5a and "Western food menu B" is displayed on the display unit 3, "Western food menu B" is displayed as shown in FIG. 7B. Information such as the menu name is displayed on the display unit 3. 8A shows the display when the Japanese-style menu memory card 10 is inserted into the card slot 5a and the "Japanese food menu A" is displayed on the display unit 3. FIG.
(B) is a display when the Japanese-style menu memory card 10 is inserted into the card slot 5 a and the “Japanese food menu B” is displayed on the display unit 3. Further, FIG. 9 shows the display when the memory card 10 for the menu of the diabetic patient is inserted into the card slot 5a and the “breakfast menu A for the menu of mild diabetic patients” is displayed on the display unit 3, and FIG. FIG. 11 is a display when the “menu A for diabetics' lunch A” is displayed on the display unit 3, and FIG. 11 is a display for displaying “a dinner menu for menu A for mild diabetics” on the display unit 3. In this way, as shown in FIGS.
For each menu item displayed in, various information such as the menu item name is displayed on the display unit 3, as in the case shown in FIG. 7A. To display a desired menu (for example, "Western food menu B") from the menus stored in the same memory card 10, operate the numeric keypad "0" of the input unit 2 and the cursor key. Good.

Further, as shown in FIG. 7, when the cursor indicated by "⇒" is moved to the position of the desired dish name (hamburger steak) and the enter key of the input section 2 is operated, as shown in FIG. The name of the dish (hamburg steak), the weight of food for one person (250g), and the total calorie value (342)
kcal), the number of meals (1 person) representing the number of servings, the name of the food material used for the dish (minced beef, minced pork, ...), the weight of one meal targeted for each food material name (80 , 80, ...
・) (G), permissible range for each food ingredient name (80 to 90, 8
0-90, ...) (g), calorie value for each food ingredient name (150-169, 150-169, ...) (kcal
) Is displayed. However, for beef minced meat, minced pork, and minced ground minced meat
One is selected and used. FIG. 13 is a diagram showing a state in which information about the dish (hamburger steak) shown in FIG. 12 is displayed on the display unit 3 when the number of dishes is changed from one to five. As can be seen from FIG. 13, the weight of each food ingredient, the allowable range, and the target calorie value are 5 times the respective values shown in FIG.

Further, as shown in FIG. 13, when the cursor indicated by "⇒" is moved to the position of the desired food ingredient name (minced beef meat) and the enter key of the input section 2 is operated, as shown in FIG. The name of the food material (beef minced meat), the indication that the tare has been completed, the target weight of the food material to be weighed (400 g), the allowable range (400 to 450)
(G), target calorie value (750-845) (kcal)
Is displayed, and a column for displaying the weight of the food material (minced beef meat) weighed by the weighing unit 1 and a column for displaying the actual calorie value corresponding to the measured value appear on the display unit 3. Figure 1
As shown in FIG. 1, when measuring the food material (minced beef meat) by the calorie scale, 5 is the measured value (408 g) of the food material (minced beef meat) and the weight of the food material (minced beef meat). Actual calorie value of meat (765 kcal)
6 is a diagram showing a state in which is displayed on the display unit 3. FIG.

FIG. 16 shows the contents displayed on the display unit 3 when the weighing of, for example, minced beef among the food materials required for the selected dish (hamburg steak) is completed. The content displayed on the display unit 3 shown in FIG. 13 in the state where the food material is not weighed is different from the content displayed on the display unit 3 shown in FIG. 16 in the state after the weighing of the food material is started. Whereas, while the allowable weight range and the target calorie value are displayed for each food material name in FIG. 13, the allowable weight range and the target calorie value are displayed for each food material name in FIG. A field for displaying the actual measured value for each food ingredient name and the actual calorie value corresponding to the measured value is being displayed. FIG. 16 shows one of food materials.
The measurement of beef minced meat, which is one, is completed and the measured value is 40
8g and 765kcal of the actual calorie value corresponding to the measured value are displayed.

FIG. 17 shows the contents displayed on the display unit 3 when the measurement of all food ingredients such as minced beef meat, bread, onions and milk required for the selected dish (hamburg steak) is completed. It is shown. That is, in the display unit 3,
The name of the dish (hamburg steak), the number of meals (5 persons), the total weight and the total calorie value (264g = 1320 / 5g) of the food material for one person based on the measurement result, (355kcal =
1775/5 kcal), food ingredients used in the dish (minced beef, minced pork, etc.), permissible range for 5 persons for each food ingredient name (400-450, 150-175, ...
・) (G), weighing value for 5 persons by food name (408,
155, ...), the actual calorie value for each of the five food ingredients (765, 413, ...) (kcal), and the food ingredients for five people used in this dish (hamburg steak) Total allowable range (1270 to 1485) (g), total measured value (1320) (g), total actual calorie value (177
5) (kcal) is displayed.

Further, this calorie scale includes a selecting means, an actual calorie value calculating means, a meal number setting means, a total weighing value calculating means, and a total actual calorie value calculating means. Each unit such as the selection unit and the actual calorie value calculation unit is configured by a CPU and a predetermined program stored in the storage unit.

In the selecting means, a desired memory card 10 in which information about menu shown in FIG. 2 is stored, for example, a memory card 10 for menu of Western food is inserted into the card slot 5a and the information is read by the reading section. At this time, by operating the input unit 2, from among a plurality of menus, for example, Western food menus A and B as shown in FIG.
The desired menu can be selected to be displayed on the display unit 3 from a large number of menus. Then, this selection means is the menu selected, for example, in FIG.
Of the dishes and ingredients (rice, bread, hamburger steak, ...) that compose the menu of the Western menu A shown in (a), the desired dish or ingredient (in Fig. 7 (a), move the cursor to the hamburger steak position). It is moved and selected.)
When a desired dish or ingredient is selected, information regarding the ingredient used for the dish or ingredient, for example, the ingredient used for hamburger steak as shown in FIG. 12 is displayed on the display unit 3. It can be displayed. Further, the selection means can select a desired food material to be weighed from a plurality of food materials used for cooking displayed on the display unit 3 (in FIG. 13, the cursor is a cow). It is moved to the minced meat position and selected.) When the desired food material is selected,
The target weight or the like of the food material to be weighed can be displayed on the display unit 3. When the desired food material is selected, the contents shown in FIG. 14, for example, are displayed.

The actual calorie value calculating means, when the weight of the food material selected by the selecting means is measured by the measuring unit 1, automatically calculates the caloric value of the measured value of the food material. The calculated calorie value is displayed as an actual calorie value on the display unit 3. 15 and 1
6, as shown in FIG. The number-of-meals setting means is a means for setting the number of meals of the dish to the desired number of meals when the desired dish is selected from the plurality of dishes that compose the menu, and operates the input unit 2. It can be set by In FIG. 12, the number of meals is set as one person, and in FIG. 13, it is set as five persons. When the number of meals of the dish is set by the number-of-meals setting means, the weight of each food material, the allowable range, and the target calorie value for the set number of meals can be calculated and displayed on the display unit 3. it can.

The total weighted value calculation means is means for calculating the total weighted value of the food material weighed by the weighing unit 1 for each dish. For example, as shown in FIG. 17, when the dish is hamburger steak, the total weight of food ingredients such as minced beef, bread, onions, and milk is 1320 g,
The total weight value calculation means calculates this weight. The total actual calorie value calculating means is means for calculating the total actual calorie value of the total measured value of the food material measured by the measuring unit 1 for each dish. For example, as shown in FIG.
Minced beef when the dish is hamburg steak,
The total actual calorie value of food ingredients such as bread, onions, and milk is 1
It is 775 kcal, and the total actual calorie value calculating means calculates this calorie value.

Next, a procedure from determining a desired menu using the calorie scale configured as described above to weighing the food ingredients of each dish and calculating the actual calorie value will be described. As shown in FIG. 2, this calorie scale stores various menu information such as a memory card 10 in which western menu information is stored and a memory card 10 in which Japanese menu information is stored. Using the memory card 10 in which information of menu according to preference or as needed is stored from among the memory cards 10 to determine a desired menu and measure the weight of the food material. You can Then, from among the memory cards 10 in which the information of the menu of the diabetic patient, the menu of the pancreatic disease patient, etc. are respectively stored, the memory card 10 in which the information of the menu according to the disease name is stored is used. It is also possible to determine the desired menu from the table and weigh the food material. Furthermore, the desired memory card 10 is selected in consideration of names such as Japanese food, Western food, diabetic patients, and pancreatic disease patients displayed on the memory card 10 so that the desired calorie can be taken, and the card is selected. It is also possible to weigh the food material by determining a desired menu from the menus stored in. For example, if a low calorie menu is selected, the diabetes patient's menu memory card 10 may be used to determine the desired menu.

Next, assuming that the type of menu to be cooked has been decided from among menus for Japanese food, menus for Western food, etc., the procedure thereafter will be described with reference to the flow charts shown in FIGS. The contents of the arithmetic control shown in this flowchart are stored in the storage unit as a predetermined program, and the CPU performs the arithmetic control according to this program. First, when the power of the calorie scale is turned on, a display indicating that the desired memory card 10 is inserted into the card slot 5a of the calorie scale is displayed on the display unit 3 (S100). Then, when the cook or the like inserts the desired memory card 10 into the card slot 5a, step S
When it is determined to be YES in 102, the CPU causes the display unit 3 to display the menu content stored in the inserted memory card 10 (S104). For example, when the memory card 10 for menu of Western food is inserted into the card slot 5a, Western food menus A, B, ... Shown in FIGS.
・ ・ Etc. are displayed. In FIG. 7, Western food menus A and B are shown, but a large number of other Western food menus are stored in this memory card 10, and the desired Western food menu is displayed on the display unit 3 by operating the input unit 2. Can be displayed on. Similarly, when the Japanese menu memory card 10 is inserted into the card slot 5a, one of a large number of Japanese menus stored in the memory card 10 is displayed, for example, as shown in FIGS. 8 (a) and 8 (b). Desired Japanese food menus A, B, ... Can be displayed.

Next, the CPU determines whether a food name or a material name has been selected (S106). Here, for example, the cook or the like may be given the name of the dish or the ingredient to be weighed as shown in FIG.
In the case of the hamburger steak shown in (a), the cursor movement key of the input unit 2 is operated to move the cursor (⇒) to the position where the hamburger steak is displayed and the confirm key is operated. Then, the CPU makes a determination of YES in step S106, and as shown in FIG. 12, the food name (hamburger steak), the target total weight of the food material for one person (25
0g), total calorie value (342k cal ), number of meals (1
Various information such as person), food ingredient name (minced beef, ...), ... Can be displayed on the display unit 3 (S10).
8). In this state, the number of people to cook can be input (S110). In FIG. 12, the number of meals is set for one person from the beginning, and information such as the weight of each food material, the allowable range, and the target calorie value is the weight corresponding to one person. Here, when the cook operates the input unit 2 to move the cursor displayed on the display unit 3 to the positions corresponding to the number of meals, set the number of meals to, for example, 5 and operate the enter key. As shown in FIG. 13, the number of input meals, for example, the weight of each food material for five persons, the allowable range, and the target calorie value are automatically calculated and displayed on the display unit 3 (S11).
2). At this time, it becomes possible to select the food material to be weighed (S114), and the cooker operates the input unit 2 to move the cursor displayed on the display unit 3 to the desired food material name,
For example, as shown in FIG. 13, the desired food material can be selected by moving it to the position of minced beef meat. In this way, in step S104, the menu name is changed to step S1.
The food name can be selected in 06 and the food material name can be selected in step S114, and these steps are included in the selection means. Then, steps S110 and S112 are included in the meal number changing means.

Next, as shown in FIG. 1, when the cook puts the container 11 into which the minced beef meat is weighed and placed on the platform 8 of the weighing unit 1, the weighing unit 1 moves the container 11 into the container 11. The weight can be measured (S116). Then, when the cook operates the enter key (S200 shown in FIG. 4), the CPU tares the weight of the container 11 and, as shown in FIG.
As shown in, information such as the selected food material name (minced beef meat), the target weight for the number of meals (400 g), the measured value and each column for displaying the actual calorie value of the measured value are displayed. It is displayed on the display unit 3 (S202). In FIG. 14, since the number of meals is set to 5 in advance, information such as the target weight of minced beef meat for 5 is displayed. In this state, the cook can change the allowable range of the food ingredient name (minced beef) to be weighed. Although not shown in the figure, for example, the weight of the food material can be adjusted according to the preference of the person who eats, and although not shown in the figure, the allowable range is 400 to
When the confirmation key is operated by changing from 450 g to 500 to 550 g (S204), the changed allowable range (50
0-550g), and target calorie value (938-103
1 kcal) can be automatically calculated and displayed on the display unit 3 (S206). In this way, by operating the enter key, the food material can be weighed by the weighing unit 1 (S208). It should be noted that the weighing can be performed by operating the enter key without changing the allowable range.

When the cook or the like puts the minced beef meat in the container 11 on the weighing unit 1, the CPU causes the weight W of the food material in the container 11 to be within the allowable range (lower limit value W _t (400 g) ≦ W ≦ It is determined whether or not it is the upper limit value (450 g) (S210,
S216), when it is determined that the weight W of the food material in the container 11 is out of the allowable range, the buzzer 6 is operated to notify the cooker (S212, S218). At this time, the container 11
When it is determined that the weight W of the food material inside is less than the lower limit value W _t , the display unit 3 displays that the food material is to be added in the container 11, and the weight W of the food material indicates the upper limit value W _p . When it is determined that the amount exceeds the limit, the display unit 3 displays that the food material in the container 11 is reduced (S214, S220). In addition,
The measured value W is displayed in the measured value column of the display unit 3,
The cook can compare the displayed measured value W with the weight within the allowable range and supply the food material into the container 11 while adjusting the food material.

In this way, the measured value W of the food material in the container 11 is within the allowable range and the CPU determines YES (S
216) When the cook confirms that the measured value W is within the allowable range by operating the confirmation key on the display of the display unit 3 (S222), the CPU determines the actual calorie value corresponding to the measured value W (408g). (765 kcal) is calculated and displayed on the display unit 3 as shown in FIG. 15 (S30 shown in FIG. 5).
0). Then, the CPU stores the first food ingredient name, the measured value W, the actual calorie value, etc., for which the measurement of the dish (hamburger steak) has been completed in the storage unit (S302), and as shown in FIG. The name of the dish (hamburg steak) that has been processed, and the measured value of the food ingredient name for which weighing has been completed (408
g) and its actual calorie value (765 kcal) are displayed on the display unit 3 (S304). However, the fields of the measured value and the actual calorie value of the food ingredient name (bread, onion, milk, etc.) that has not been weighed are displayed as blank columns. by this,
The name of the dish that is being weighed, the name of the food material that has been weighed, and the name of the food material that has not been weighed can be confirmed by looking at the display unit 3. Note that step S300 is the actual calorie value calculation means.

Next, the cook can measure the second and subsequent food ingredients. That is, in step S306, when the cook presses the "0 key" of the numeric keypad and the confirm key at the same time, the CPU finishes measuring the food ingredients of this dish, but until the "0 key" and the confirm key are simultaneously pressed. Returns to step S114 and maintains a state in which the processes of steps S114 to S306 can be repeated in the same manner as above. Then, in step S114, the information shown in FIG. 16 is displayed on the display unit 3, and the cursor can be moved to select the second and subsequent food ingredients. It should be noted that any one of minced beef meat, minced pork meat, and minced minced meat can be selected and the rest can be left unselected. In this way, when the weighing of all food ingredients used for the selected meal (hamburger steak) is completed and the cook operates the “0 key” and the enter key at the same time, step S306
In, the CPU determines YES, and activates the buzzer 6 to generate a measurement completion sound (S308). And FIG.
As shown in FIG. 7, the display unit 3 displays information such as the name of the dish whose weighing has been completed, the name of the food material, the measured value W, the actual calorie value, the total value of the measured values, the total value of the actual calorie values, etc. (S31).
0). The total measured value (1320 g) is calculated by the total measured value calculating means, and the total actual calorie value is calculated by the total actual calorie value calculating means.

Next, the cook can measure various food ingredients used for the second and subsequent dishes (eg, potato fries). That is, when the enter key is operated by the cook in step S312, the CPU finishes weighing all the dishes necessary for the Western food menu A, but returns to step S104 until the enter key is operated. Similarly, the state in which the processes of steps S104 to S312 can be repeated is maintained. In step S312, the screen can be returned to the screen shown in FIG. 7A by operating the input unit 2. In this way, the weighing of food ingredients used for all dishes (rice, hamburger steak, potato fries, etc.) that compose the menu (Western food menu A) selected this time is completed, and the cook operates the enter key. Then, in step S312, the CP
When U is determined to be YES, the information (see FIG. 17) regarding the weighed food material used for each dish can be printed, and when the print key is operated and YES is determined in step S400, the desired U is selected. The printer unit 4 can print the information on the measured food material (S402). However, if the print key is not operated and it is determined NO in step S400, the measurement of the food material used for the menu (Western food menu A) selected this time is ended without printing.

According to the calorie scale configured as described above, as shown in FIG. 2, the application according to the size of the total calorie value of the food material constituting the menu, such as the menu for diabetic patients and the pancreatic disease patients, is performed. Since each menu is stored in the memory card 10 for each menu etc., for example, among the menus stored in the memory card 10 corresponding to the use for patients with mild diabetes, as shown in FIG. You can select the desired menu called "Breakfast menu [Oatmeal and 3 other items]". This makes it possible to select a caloric value menu suitable for a mild diabetic patient who eats food very easily and in a short time.

Then, the cook can adjust the weight of the food material within an allowable range depending on, for example, the health condition of the person who eats the food, the size of the body, and the food material that he likes. The range of people who can use the calorie scale can be expanded. Since the weight of the food material to be weighed is within the allowable weight range, the weighing work can be easily performed. For example, as shown in FIG. 7A, the allowable range of the weight of hamburger steak, which is a dish, is displayed on the display unit 3, and as shown in FIG. 12, it is a food material used for hamburger steak. The allowable range of the weight of minced beef meat or the like is also displayed on the display unit 3.

Further, since a plurality of menu names and the respective cooking names constituting each menu are stored in the memory card 10, it is not necessary to check the menus and dishes with a book or the like, and this calorie scale Can be selected using. By preparing the dishes according to this menu, it is possible to relatively easily manage the calorie of the person who consumes the dishes.

Further, a desired menu (for example, Western food menu A shown in FIG. 7A) and a food name (for example, hamburger steak) are determined, and a food material name used for the food (for example, beef minced meat shown in FIG. 13). By selecting by means of the selecting means and the selected food material is weighed by the weighing unit 1, the actual calorie value of the food material for the weighted weight can be automatically calculated (see FIG. 15). In this way, the weighing value W of the food material obtained by weighing by the weighing unit 1 to calculate the actual calorie value (for example, the weighing value of beef minced meat 40
8 g) there is no need to input cooking operates the input unit 2, automatically because the actual caloric value of food fee (765k cal) is calculated, it is possible to prevent input errors not Kakekara troublesome .

Further, as shown in FIG. 15, it is possible to display the weight value W (408 g) and the real caloric value of metered ingredients fee by metering section 1 (765k cal) on the display unit 3, chef Can measure the desired weight of food material (minced beef, etc.) while visually checking the displayed weight value, and by checking the actual calorie value, the actual calorie value of the measured food material It can be determined whether the value is appropriate. Incidentally, because whether the actual caloric value is appropriate, for example, the actual caloric value of a single food fee (e.g. 765k cal) is the fact that whether it is suitable as a percentage of the total caloric value of the menu is there.

Further, depending on how many meals (how many servings) to cook, a food material having a weight corresponding to the number of meals is required.
As shown in FIG. 13, when the number of meals (for 5 persons) is set by the number-of-meals setting means, the weight of the food material (beef minced meat, ...) Necessary for preparing the dishes for the number of meals. (400
g, ...), allowable range (400 to 450 g, ...
・), Target calorie value (750-845kcal, ...
.) Can be automatically displayed by the display unit 3, so that the cooker does not need to calculate and obtain the weight of each food material for the desired number of meals, and therefore, it is troublesome to see the display. You can definitely measure the weight of food materials without being overwhelmed. Then, since the target calorie value of the food material for the desired number of meals can be known, the cooker should judge how much the actual calorie value of the food material is higher or lower than the target calorie value. You can

Then, for example, as shown in FIG. 17, of the total amount (1320 g) of the food material (beef minced meat, etc.) prepared by weighing by the measuring unit 1 to make one dish (hamburg steak). Total actual calorie value (1775k
cal) can be automatically calculated and displayed on the display unit 3, so that the total actual calorie value ingested when eating the dish (hamburg steak) can be easily known.

However, in the above embodiment, the calorie scale is configured to operate according to the procedure shown in the flow charts of FIGS. 3 to 6, but the menu and dishes are determined by a procedure other than the operation procedure shown in FIGS. 3 to 6. The caloric scale may be configured so that the weight of the food material used for the dish is measured and the actual calorie value for the measured value is calculated. In the above-described embodiment, as shown in FIG. 2, the information about the menu is stored in each memory card 10 according to the type of menu, but instead of this, the menus stored in these memory cards 10 are stored. The information may be stored in advance in a storage unit provided in the calorie scale.

[0044]

According to the first aspect of the present invention, since a plurality of menu names and the respective cooking names that compose each menu are stored at every eye level, it is necessary to check the menus and dishes with a book or the like. Without this, there is an effect that the calorie scale can be used for selection without any trouble. By preparing food according to this menu, it is possible to relatively easily manage the calorie of the person who consumes the food. Also, you can easily know the total calorie value of the menu item name and the amount of ingredients required to cook the menu dish,
It is extremely easy to manage the calorie of the person who eats the food. According to the second aspect of the present invention, since the measured value of the amount of food material measured by the measuring means and the calorie value thereof can be displayed, the cook or the like can visually check the displayed measured value to obtain a desired weight. The amount of food ingredients can be measured. Then, while measuring the weight of the amount of foodstuff, the caloric value of the measured weight can be confirmed, and whether or not the caloric value is appropriate can be determined.

According to the third invention, when the number of meals is set by the number-of-meals setting means, the weight of each food material required to prepare a dish corresponding to the number of meals and the calorie value corresponding to the weight are displayed on the display means. Since it can be automatically displayed by, it is not necessary for the cook etc. to calculate and calculate the weight of each food material for the desired number of meals. The weight of each food material can be measured. Then, since the calorie value of each food material for the desired number of meals can be known, the cook or the like can measure the calorie value of the food material actually measured based on the calorie value of the food material calculated automatically by calculation. It is possible to judge whether the value is higher or lower than that. According to the fourth invention, it is possible to calculate the total calorie value of the total measured value of the food material prepared by weighing by the measuring means to make one dish, and therefore, the total amount of calories taken when the dish is eaten is taken. The total calorie value can be easily known, and the calorie of the person who eats the food can be managed very easily.

[0046]

According to the fifth aspect, the cook can adjust the weight of the food material within an allowable range depending on, for example, the health condition of the person who eats the food, the size of the body, and the food material that he likes. As a result, the range of people who can use this calorie scale can be expanded. Since the weight of the food material to be weighed is within the allowable weight range, the weighing work can be easily performed.

[Brief description of drawings]

FIG. 1 is an external perspective view showing a state when weighing a food material using a calorie scale according to an embodiment of the present invention.

FIG. 2 is a perspective view showing a memory card in which information regarding menus used in the calorie scale of the same embodiment is stored.

FIG. 3 is a flowchart showing an operation procedure of a calorie scale of the same embodiment.

FIG. 4 is a flowchart showing an operation procedure of a calorie scale of the same embodiment.

FIG. 5 is a flowchart showing an operation procedure of a calorie scale of the same embodiment.

FIG. 6 is a flowchart showing an operation procedure of a calorie scale of the same embodiment.

FIG. 7 is information displayed on the display unit when a memory card for menu of Western food is used in the calorie scale of the embodiment, (a) shows information such as a dish name related to Western food menu A, and (b) ) Indicates a part of information such as a dish name related to Western food menu B.

FIG. 8 is information displayed on a display unit when a memory card for menu of Japanese food is used in the calorie scale of the embodiment, (a) shows information such as a food name related to the Japanese food menu A, and (b) ) Indicates a part of information such as a food name regarding the Japanese food menu B.

FIG. 9 is information displayed on the display unit when a memory card for menu of a diabetic patient is used in the calorie scale of the embodiment, and shows information such as a dish name and the like regarding the breakfast menu of the menu A for mild diabetic patients. There is.

FIG. 10 is information displayed on the display unit when a memory card for menu of a diabetic patient is used in the calorie scale of the embodiment, which is one of information such as a dish name and the like regarding the lunch menu of the menu A for mild diabetic patients. Parts are shown.

FIG. 11 is information displayed on the display unit when a memory card for menu of a diabetic patient is used in the calorie scale of the embodiment, and shows information such as a dish name for the dinner menu of the menu A for mild diabetic patients. There is.

FIG. 12 is information displayed on the display unit when a memory card for menu of Western food is used in the calorie scale of the same embodiment, and shows information such as the food material name of hamburger steak in Western food menu A.

FIG. 13 is a diagram showing information displayed on the display unit when the number of meals is set to 5 while the information shown in FIG. 12 is displayed on the display unit.

14 is a diagram showing information displayed when weighing the weight of minced beef which is a food material of the hamburger steak shown in FIG. 13. FIG.

FIG. 15 is a diagram showing a state in which the measured value, actual calorie value, and the like of minced beef, which is a food material of the hamburger steak shown in FIG. 13, are displayed on the display unit.

16 is a diagram showing a state where the measured value, actual calorie value, etc. of minced beef among the food ingredients of the hamburger steak shown in FIG. 13 are displayed on the display unit.

FIG. 17 is a diagram showing a state in which the measurement of the food ingredients of the hamburger steak shown in FIG. 13 has been completed, and the measured values and actual calorie values of the already-measured food ingredients are displayed on the display unit.

[Explanation of symbols]

1 Weighing department 2 Input section 3 Display 4 Printer section 10 memory card

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Claims (5)

(57) [Claims] 1. A plurality of menus, a plurality of food names each of which constitutes the menus, a food material name of each food and a necessary weight of food amount, and a predetermined weight of each food material for each food name. A plurality of memory cards in which the caloric value of each of the menus is stored for each application according to the size of the total caloric value of the amount of food constituting each menu, and a reading device for reading the desired data of these memory cards. , Select the desired menu from the read data,
Selection means for selecting the selected menu item name and food material name in the menu, weighing means for weighing the amount of food material selected by this selection means, and the amount of food material measured by this weighing means. A calorie scale comprising: a caloric value calculating means for calculating a caloric value corresponding to a measured value. 2. The calorie scale according to claim 1, wherein the calorie value calculated by the calorie value calculating means, the measured value of the amount of foodstuff for which the calorie value is calculated, the name of the food material, and the amount of foodstuff are A calorie scale having display means capable of displaying the name of a dish used. 3. The calorie scale according to claim 1, wherein the weight of each food material required for a predetermined number of meals for each of the plurality of food names, and the calorie of the weight. The value is stored in the memory card, and the number of meals setting means for setting the number of meals of the dish, the weight of each food ingredient for the number of meals set by this meal number setting means, and the calorie for that weight And a display means capable of displaying the value and the calorie scale. 4. The calorie scale according to claim 1, 2, or 3, which calculates a total caloric value of a total measured value of the food material measured by the measuring means for each of the food names. Calorie scale equipped with. 5. The calorie scale according to any one of claims 1 to 4, wherein the memory card stores an allowable weight range of the amount of each food material forming the dish for each of the dish names. Calorie scale.