JP6653859B1 - Heating device, meal providing device, meal providing method, and meal providing system - Google Patents

Abstract

An object of the present invention is to provide a meal providing method, a meal providing system, and a heating device for small groups such as homes. A heating device includes a side part holding an individual control unit, and a bottom part holding the side part and holding a coil. Also, a receiving step in which the heating device receives information including a heating profile from an external server via a network, and a heating step of heating food materials separately prepared on the heating device based on the information. And a meal providing method including: [Selection diagram] Fig. 1

Description

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

  Conventionally, there has been a heating device for heating a plurality of trays (Patent Document 1). They prepared meals at hospitals and other facilities. The heating device described in Patent Literature 1 heats about 40 to 50 trays at the same time and cooks the raw materials on the trays.

JP 2011-78537 A

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

In order to solve the above-mentioned problem, a heating source for heating a container holding raw ingredients on a tray, and an individual control unit for controlling the heating source, the tray is provided for one serving of the one person. Yes, a heating device that cooks the above raw ingredients by heating them is used.
Also, from an external server via a network, information including a heating profile, a receiving step in which the heating device receives, based on the information, a heating step of heating a food material separately prepared on the heating device, Use a meal provision method that includes

  Also, a meal providing system including an external server via a network and the heating device according to any one of claims 1 to 〇, which is capable of communicating with the external server, includes a cooking start time and a heating profile. The external server having information and the information including the cooking start time and the heating profile are received from the external server, and when the cooking start time is reached, the separately prepared food is heated based on the heating profile. A meal providing system including a heating device is used.

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

FIG. 1 is a diagram illustrating a relationship between the heating device according to the first embodiment and an external server. FIG. 2 is a diagram illustrating a process of the heating device according to the first embodiment. FIG. 3A is a perspective view in which a tray and a container are arranged in the heating device of the first embodiment. FIG. 3B is a top view of the tray according to the first embodiment. FIG. 3C is a diagram illustrating an arrangement of the electromagnetic induction coils inside the heating device according to the first embodiment. FIG. 3D is a cross-sectional view illustrating a state of electromagnetic induction of the heating device according to Embodiment 1. FIG. 3E is a cross-sectional view illustrating a state of microwave heating as the heating device according to the first embodiment. FIG. 4 is a diagram illustrating a heating profile according to the first embodiment. FIG. 5 is a diagram illustrating the heating device according to the first embodiment. FIG. 6A is a diagram illustrating a relationship between the heating device according to the second embodiment and an external server. FIG. 6B is a perspective view of the heating device of the second embodiment. FIG. 7A is a perspective view of a heating device according to Embodiment 3. FIG. 7B is a perspective view of the heating device according to the third embodiment. FIG. 7C is a perspective view of control plate 113 of heating device 110 of the third embodiment. FIG. 7D is a perspective view of the side and the bottom of the heating device according to the third embodiment. FIG. 7E is a perspective view of a side portion and a bottom portion of the heating device according to Embodiment 3. FIG. 7F is a front view in which a plurality of heating devices according to Embodiment 3 are stacked. FIG. 7G is a front view in which a plurality of heating devices according to Embodiment 3 are stacked. FIG. 7H is a diagram illustrating a configuration of a heating device in which a plurality of heating devices according to Embodiment 3 are stacked. FIG. 7I is a front view in which a plurality of heating devices according to Embodiment 3 are stacked. FIG. 7J is a perspective view of the heating device of the third embodiment. FIG. 7K is a diagram illustrating a screen of a terminal of the heating device according to the third embodiment. FIG. 7L is a perspective view of the heating device according to the third embodiment. FIG. 7M is a perspective view of the heating device of the third embodiment. FIG. 7N is a diagram illustrating an example of use of the heating device according to Embodiment 4. FIG. 70 is a diagram illustrating an example of use of the heating device of the fourth embodiment. FIG. 8 is a diagram illustrating a relationship among a heating device, an external server, a meal recipient, and a terminal according to the fifth embodiment. FIG. 9 is a diagram illustrating a relationship among a heating device, an external server, and a terminal according to the sixth embodiment. FIG. 10 is a diagram illustrating a relationship between the heating device according to the seventh embodiment and an external server. FIG. 11 is a diagram illustrating a relationship among a heating device, an external server, and a terminal according to the eighth embodiment. FIG. 12 is a diagram illustrating a relationship between the heating device according to the ninth embodiment and an external server. FIG. 13 is a perspective view showing a heating device according to the ninth embodiment. FIG. 14 is a diagram illustrating a relationship between a terminal of the heating device according to the tenth embodiment and an external server. FIG. 15 is a diagram illustrating a relationship between a terminal of the heating device according to the tenth embodiment and an external server. FIG. 16 shows the eleventh embodiment.

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

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

The meal recipient 14 is an elderly person, a person who is discharged from a hospital and has difficulty preparing a meal by himself, or a person who is busy and has not prepared a dish.
The external server 10 is a device including a computer, a hard disk, and the like, and is connected to the heating device 11 via a network. The network may be the Internet, a network in a facility, or a local area. The external server 10 can store various data in the database 12. The external server 10 sends information 12 a to the heating device 11 based on various data. The external server 10 is arranged in a company, an organization, a hospital, or a company specializing in information management, which is the meal provider 13. The various data is written and stored in the database 12 in advance or as needed.

The external server 10 has a database 12. The database 12 has data as a source of the information 12a.
The heating device 11 is a heating device arranged for each household or each place. The information 12a from the external server 10 is sent to the heating device 11 by communication, and is controlled based on the information 12a. Although the number of the heating device 11 is one in FIG. 1, one or more heating devices 11 are provided at a plurality of locations. Since the heating device 11 is small, it can be arranged not only in a home but also in a hospital room, beside a patient's bed, a personal place of the facility, a dining room, or the like. The heating devices 11 are specified (identified), and necessary information 12a is transmitted for each of the specified heating devices 11.

<Outline process>
FIG. 2 shows the process.
(1) Contract The meal recipient 14 makes a contract with the meal provider 13 who owns the external server 10 in advance. The contract is for the meal provider 13 to provide the meal recipient 14 with the meal on the designated day and time (meal start time 360, FIG. 4). The meal provider 13 does not need to own the external server 10 directly. A plurality of meal providers 13 may jointly own the external server. Alternatively, an external server 10 owned by an affiliated company may be used.

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

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

(4) Transport The meal provider 13 transports the tray 310 of (3) to the heating device 11, that is, to the meal recipient 14. A plurality of containers 320 containing the raw materials 340 are provided on the tray 310 in a set state. During transportation or the like, the tray 310 and the container 320 may be different from each other, but the container where the raw material 340 is placed on the tray 310 at the end of the meal recipient 14, that is, when set on the heating device 11. 320 are arranged.

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

(6) Meal After the cooking (heating) in (5) is completed, the meal recipient 14 eats. At this time, the meal is made in a state where the tray 310 is arranged on the heating device 11. The heating device 11 is arranged in the vicinity of the meal provider 14, and the meal provider 14 eats the freshly prepared food as it is. It is not necessary to replace the tray 310 and the container 320. The heating device 11 has not only the heating device but also a meal table. There is no need for effective use of the place, no need for replacement, no need for clearing, and no need for searching.

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

<Detailed process>
(1) Contract The meal recipient 14 is a person who cannot cook or has no time to cook, such as the elderly, care recipients, supporters, patients, businessmen, co-workers, and single persons. is there.

The meal provider 13 is a hospital, various organizations, a local meal delivery company, or the like. It is not necessary for the meal provider 13 to have the external server 10. It may be arranged in another place.
The meal recipient 14 and the meal provider 13 make a contract. Contract for the day, time and place for meals.

  The information of the meal recipient 14 is entered in the external server 10. As the information, first, a meal providing date, a meal (start) time, a name and an address (meal providing place) of the meal recipient 14 are entered. That is, the information includes specific information about the individual. In addition, various data of the individual of the meal recipient 14 can be stored. Examples of the various data include the age, sex, weight, medical history, likes and dislikes of the meal recipient 14. Further, information from a hospital, a doctor, or the like may be included. Information is maintained in a database 12.

(2) Advance preparation The meal recipient 14 purchases or rents the heating device 11 from the meal provider 13. The heating device 11 is placed at a place where a meal is provided (a place to eat), that is, at a place contracted above.

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

The content of the meal (menu 17) is determined based on the information stored in the external server 10. Examples of information include various information, such as avoiding allergic raw materials 340, the type of disease, height, weight, and age.
The content of the determined meal (menu 17) is stored in the external server 10.

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

For example, for rice, rice and water. If it is fish, do not heat it, just season. This raw material 340 is placed in each container 320. Then, it is ready to be put on the tray 310. If there is time to provide, it can be stored refrigerated.
(4) Transportation The raw material 340 of (3) is transported together with the tray 310 to the meal recipient 14. The tray 310 is arranged at the upper surface of the heating device 11. Raw materials 340 are contained in a container 320 on tray 310. Temporary storage in a refrigerator is also possible before and after transporting the tray 310.

(5) Cooking After (4), before the meal start time 360 determined in advance, the heating device 11 is operated (heated). Note that the external server 10 has sent the heating profile 350 (FIG. 4) to the heating device 11 in advance. At the meal start time 360, the heating ends, and the meal recipient 14 can eat the freshly made meal.

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

(7) Collection (6) After the meal, the container 320 and the tray 310 are collected. If there is any leftover, it is preferable to store the amount and the like in the external server 10. Based on this information, guidance from hospitals and doctors is given, and future menus 17 are considered. For this reason, it is preferable that the container 320 and the tray 310 carry an individual identification mark, a bar code, an IC embedding, etc. of the meal recipient 14.

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

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

In addition, the tray 310 may be either a serving tray or a top plate included in the heating device 11, but hereinafter, the tray 310 will be described as a serving tray for convenience.
As shown in FIG. 3B, a specific position 330 on the tray is attached to each area 440 so that the area 440 on which each container 320 is placed can be seen on the tray 310. The type of the container 320 and the specific position 330 on the tray to be placed are determined. For example, the staple food container 320 is No. 1 and the side food container 320 is No. 2.

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

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

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

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

The end time is the meal start time 360 or shortly before. The meal start time 360 is stored in the external server 10 in advance.
The start time is a time at which heating is started. The heating profile 350 is often different for each region 440 and each container 320. The amount of the raw material 340 in the container 320 is different from that of the raw material 340, and the heating profile 350 is suitable for each. Each heating profile 350 ends before the meal start time 360, although the start time may be different.

In this case, the heating start time differs between the containers 320a and 320b, but the end time is adjusted, and the process ends by the meal start time 360. The meal recipient 14 can have a freshly prepared meal.
The heating time is about 30 to 50 minutes. Rather than simply warming in a few minutes (5 minutes), cooking is done by heating over 30 minutes. For example, cooking rice with rice and water, baking fish, and boiling a pot.

In particular, the menu 17 can be made delicious by adjusting the area 320c of the heating profile 350 at a certain temperature and a certain time on the way. By adjusting the region 320c of the constant temperature and the constant time, the heating end time with another container 320 can be adjusted.
The heating profile is data having a plurality of pairs of a time and an attained target temperature. Instead of numbers and symbols, the heating device 11 may have a heating profile as shown in FIG.

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

The heating devices 11 are each numbered and identified. Preferably, the meal recipient 14 and the heating device 11 have a 1: 1 relationship. Preferably, the relationship between the meal recipient 14 and the tray 310 or the container 320 also corresponds. That is, the tray 310 or the container 320 is stored in the database 12 so as to be linked to the meal recipient 14. It is preferable to attach a barcode, an IC tag, or the like to the tray 310 or the container 320. Management and provision of the tray 310 and the container 320 are easy.

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

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

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

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

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

The communication unit 11f can exchange data such as the heating profile 350 with the external server 10. It has a device having a communication function, a semiconductor, and the like.
The power supply unit 11h is connected to an outlet, and supplies a current to the coil 11a in accordance with an instruction of the control unit 11b (individual control unit, control unit that controls one heating device 11). The power supply unit 11h also supplies electricity to each unit. The power supply unit 11h may be a battery.

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

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

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

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

(1) The bell of the alarm section 11c sounds at the completion of the meal or at the meal start time 360, or a message indicating the completion of the meal and the meal start time 360 is displayed on the display section 11e. The meal recipient 14 can know the start of the meal.
(2) At the start of heating, the alarm 11c rings a bell. Further, a message notifying the start of heating, blinking, lighting, and the like are displayed on the display unit 11e. This is for safety of the meal recipient 14 and the like.

(3) If the tray 310 is not on the upper surface 450 of the heating device 11 before the heating start time, the alarm unit 11c sounds a bell, or the display unit 11e gives a message, blinking, lighting, or the like. This is for notifying the meal recipient 14 or the like that the meal cannot be prepared.

(4) When an error occurs, the alarm unit 11c rings the bell, and contacts the external server 10. Further, a message notifying the abnormality, blinking, lighting, or the like may be displayed on the display unit 11e. This is for notifying the meal recipient 14 or the like that preparation of a meal is not possible or that repair or the like is necessary.
(5) The display of the heating start time or the meal start time 360 is displayed on the display unit 11e. This is because the meal recipient 14 or the like checks in advance.

Further, it is preferable that the heating device 11 sends the above information to the external server 10. In particular, when an abnormality occurs, the meal provider 13 receives a notification from the external server 10 and can deal with the abnormality.
<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities located at remote locations.

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

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

<As information 12b>
(1) Change of Meal Start Time 360 It is likely that the meal start time 360 or the like registered in the external server 10 in advance needs to be changed for the convenience of the meal recipient 14.

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

  For this purpose, an input unit 25 (FIG. 6B) is provided in the heating device 11 or its attachment device. For example, there are a method of setting time by a dial type and a method of setting time by a button type. Further, the information 12b can be changed by contacting the meal provider 13 by voice via the input unit 25. For example, if the input unit 25 has a receiver and is lifted, it may be connected to the meal provider 13 or the like, and may be changed by voice. At this time, the meal provider 13 may be a different meal provider 13 for each region. Further, a change button may be used to connect to the meal provider 13 or the like, and the change may be notified by voice. Even in the case of transmitting information, writing or changing information in the database 12 in the following embodiments, the above-described information such as the input unit 25 and voice can be used.

  The external server 10 receives the information 12b, changes the data of the database 12, and sends the information 12a to the corresponding heating device 11. As a result, the meal start time 360 is changed. The contents of the raw material 340 are also changed and conveyed accordingly. The meal start time 360 needs to be changed before the preparation of the raw material 340 starts. It is preferable to set a time limit.

The heating profile 350 may be changed by the control unit 11b (FIG. 5) by changing the meal start time 360 as described above without using the external server 10 and inputting the meal start time 360 with the heating device 11.
(2) Changing Menu 17 As described in the first embodiment, the menu 17 is determined in advance by the meal provider 13 and stored in the database 12. However, when the contents are to be changed, the information can be notified as information 12b. For example, there may be a case where the menu 17 is desired to be changed due to a change in taste, a health problem, or the like. As in the case of (1), the menu 17 is changed using the input unit 25.

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

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

Further, a terminal having the input unit 25 may be separately provided. The input may be a button type, a dial type, or a voice type. A method of selecting an item on a liquid crystal display may be used.
Alternatively, the data of the database 12 may be changed by contacting the meal provider 13 or the like by telephone, e-mail, or the like.

<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities located at remote locations. Further, it is easy to change the conditions such as changing the meal.
(Embodiment 3): Heating device for several persons (1)
In the first and second embodiments, the heating device 11 is for one person. In the heating device 110 according to the third embodiment, cooking heating for one or more persons can be performed. Items not described are the same as those in the first and second embodiments. Heating device 110 can also be used as a heating device of another embodiment.

  FIG. 7A is a perspective view of heating device 110 according to Embodiment 3. FIG. FIG. 7B is a front view of the heating device 110. FIG. 7C is a perspective view of control plate 113 of heating device 110. 7D and 7E are perspective views of the side 111 and the bottom 112 of the heating device 110. FIG. FIG. 7D shows a state where the tray 310 is present, and FIG. 7E shows internal elements.

The heating device 110 has a connection part 51a, a connection part 51b, a bottom part 112, a side part 111, and a control plate 113. The heating device 110 also has an opening 121.
<Connections 51a, 51b>
The connecting portion 51a is a projection used when combined with another heating device 110. The connection part 51a is inserted into the connection part 51b (hole). Thus, the two heating devices 110 can be electrically and physically combined. 7F to 7I will also be described. The relationship other than the relationship between the protrusion and the hole may be used. The connection portion 51a and the connection portion 51b may have a relationship of a concave portion and a convex portion, a female and a male, and the like.

<Bottom 112>
The bottom part 112 is a flat plate-shaped part on which the tray 310 is placed. Similar to the heating device 11 of the first and second embodiments, a plurality of coils 11a are provided inside. Induction heating is performed on the 320 container disposed on the upper side.

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

<Opening 121>
The opening 121 is a through hole surrounded by the side part 111, the bottom part 112, and the control plate 113, and allows the wind to pass therethrough. Since each container 320 is heated by electromagnetic induction, there is no need to store heat in the opening 121. The opening 121 does not raise the temperature of the control parts in the side part 111 and the control plate 113. Further, as shown in FIG. 7D, the heat insulating material 55 is disposed on the side portion 111. Alternatively, the side part 111 may be made of the heat insulating material 55.

As a result, there is no need to use a forced cooling member such as a fan. The heating device 110 is a simplified heating device.
When the heating device 110 is not connected to another heating device, the connection units 51a and 51b, the overall control unit 122b, and the control plate 113 may not be provided. The individual control unit 122a controls the whole. That is, each part of FIG. 5 has the side part 111 and the bottom part 112.

<Multi-format>
7F to 7G are front views of a heating device 120 in which a plurality of heating devices 110 are stacked.
In FIG. 7F, the control plate 113 is located on the ceiling. On the other hand, in FIG. 7G, the control plate 113 is located on the bottom surface. When one heating device 110 is provided, the control plate 113 may be located on the bottom surface. Each of the heating devices 110 (the first heating device 110a to the third heating device 110c) is electrically and physically connected to each other by the connecting portion 51b and the connecting portion 51a. This is a heating device 120 that can be assembled and disassembled without tools or special fittings.

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

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

The heating device 120 has an opening 121 in each of the first heating device 110a to the third heating device 110c without a cover or the like.
FIG. 7H shows a configuration diagram of the heating device 120 of FIG. 7F or 7G.

The heating device 120 includes one or more heating devices 110 and a control plate 113. FIG. 7H shows only one heating device 110.
Elements that are not described are the same as those described with reference to FIG.

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

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

<Cooling section>
It is preferable that the heating device 120 includes a cooler 123. FIG. 7I shows a front view of a modified example of heating device 120.
A cooling unit 123 is provided below the heating device 120. The tray 310 on which the raw materials 340 are placed is stored in the cooling unit 123. Before the heating by the heating device 120, the tray 310 is taken out from the cooling unit 123 and set in the heating device 120. The cold insulator 123 is preferably located at the lower part because it is heavy in weight. However, the cool part 123 may be provided in the upper part and the middle part.

Some of the raw materials 340 before heating and cooking need to be cooled and stored. It is preferable that the cooling unit 123 has a space in which the tray 310 can be held as it is.
In the case of the heating device 110, it is preferable that the heating device 110 also include the cool storage unit 123.

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

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

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

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

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

(3) A request can be sent as the request information 12b. For example, there is a request to change the contents of the meal or to cancel the meal. This is the same as the input unit 25 in FIG. 6B. Preferably, voice communication is possible.
(4) Watching Information 12b can be image data. The terminal 115 owns a camera and photographs the meal recipient 14 with the camera. The image is sent to the external server 10 and stored in the database 12. A close relative of the meal recipient 14 can check the state of the meal recipient 14 by looking at the image.

(5) Guidance and guidance As shown in FIG. 7K (c), the information 12a can be an image of guidance as various types of guidance. An operator will appear on the screen and guide you on how to use it. This image is sent by the information 12b, and a description of a usage method of the heating device 110 and the like are received.

As shown in FIG. 7K (d), information from an expert (Embodiment 6) can be obtained as information 12b. In FIG. 7K (d), the doctor provides guidance on meals, health evaluation, and the like. If there is a separate test result from a hospital or the like in the database 12, guidance can be provided. With the contract shown in FIG. 2A, this service can also be received if a contract is made.

(6) Monitor The terminal 115 has a camera, and a close relative can check the use of the 14 meal-providing drug.
Note that the terminal 115 can also be used in the following embodiment. The database 12 can be accessed and used as in the following embodiment.

In (1) and (2), the terminal 115 displays the state of the heating device 110.
In (3), the terminal 115 transmits the request of the meal provider 114.
In (5), the terminal 115 displays a method of using the heating device 110.

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

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

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

The lids 52a and 52b are provided with a mechanism for automatically opening and closing, and are preferably opened before the start of heating.
When heating with the lids 52a and 52b closed, it is preferable that the cooling element 53 cools internal components and the like. Alternatively, in this case, a fan, a cooling fin, or the like may be separately provided, or an open portion connected to the outside may be provided, and a component having no heat resistance may be disposed.

The heating device 110a, like the heating device 110, can be stacked with other heating devices 110 and 110a as shown in FIG. 7F.
In this case, in the heating profile 350 shown in FIG. 4, a profile for lowering the temperature and cooling before the start time of the heating is added. As in the above-described embodiment, the management can be performed from the stage of the profile to be cooled. The information 12a may include a cooling profile.

<Effect> The heating device according to the third embodiment can provide a heating device for one person to a plurality of persons.
(Embodiment 4): Heating device for several persons (2)
Heating device 110a of the third embodiment was provided with a cooling mechanism. In the fourth embodiment, a heating device 11 and a cooler 82 are used. 7N and 7O are perspective views illustrating Embodiment 4. FIG. Items not described are the same as above. The cooler 82 performs at least refrigeration (about 1 to 10 degrees). If possible, it may be refrigerated (below 0 degrees).
That is, the raw material 340 is prepared in the container 320 on the tray 310 and put into the cooler 81 together with the heating device 11. Close the door 81 and refrigerate. When the heating time comes, the door 81 opens and the heating device 11 starts heating. After that, it is the same as above.
In FIG. 7N, a plurality of heating devices 11 are set in a storage device 80 and used. The plurality of heating devices 11 are put in and taken out at once using the storage device 80.
As described above, each heating device 11 includes a communication unit 11f and a control unit 11b (FIG. 5), and is heated by the respective heating profiles 350.
As in Embodiment 3, the overall control unit 122b and the terminal 115 may be separately provided.
In FIG. 7O, the heating device 11 is directly put into the cooler 81 without the storage device 80. Since the entire heating device 11 is cooled, there is no need to modify the heating device 11. As described above, the heating device 11 has a communication unit 11f and a control unit 11b (FIG. 5), and is heated by the heating profile 350. As described above, the raw material 340 is prepared in the container 320 on the tray 310 and put into the cooler 81 together with the heating device 11. Close the door 81 and refrigerate. When the heating time comes, the door 81 opens and the heating device 11 starts heating. After that, it is the same as above.
The heating device widely includes not only the above-described heating device but also a heating device.
(Embodiment 5): Preparer of raw material 340 In Embodiment 1, the meal provider 13 provided the raw material 340. In the fifth embodiment, the food company 18 that supplies the raw materials 340 provides meals. Items not described are the same as those in the first and second embodiments.

FIG. 8 is a diagram illustrating a relationship among the heating device 11, the external server 10, and the foodstuff company 18 according to the fifth embodiment.
The food company 18 obtains information 12c in the database 12 using the first terminal 15 from the external server 10. Table 2 shows an example of the information 12c. The first terminal 15 may be a personal computer, a smart phone, or the like. The same applies to the following terminals.

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

The raw materials 340 are prepared by the meal date and the meal start time 360 in consideration of the delivery time to each home.
The location of the heating device 11 is specified based on the name of the meal recipient 14 or the number of the heating device 11, and the delivery location is determined. The location is stored in the database 12. Alternatively, the delivery location (such as the address of the meal recipient 14) may be included as the information 12c.

The food company 18 prepares the raw material 340 from the information 12c. From the specific position 330 on the tray, the place where the container 320 for storing the prepared raw material 340 is located can be known.
The foodstuff company 18 provides the meal recipient 14. The providing method is similar to that of the first embodiment, and is supplied in the form of a tray 310. The meal recipient 14 can arrange the tray 310 on the heating device 11. Alternatively, after the meal recipient 14 receives the tray 310, it may be arranged on the heating device 11.

In other respects, it is the same as the first and second embodiments.
<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities located at remote locations. Further, the food company 18 can surely provide meals.

(Embodiment 6): Specialist In Embodiments 1 to 5, the meal provider 13 determines the menu 17. In the sixth embodiment, the expert 20 determines the menu 17. Items not described are the same as those in the above embodiment.

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

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

  In the case of a doctor as the expert 20, the doctor can view the database 12 of the external server 10 on the second terminal 16. Thus, the health of the meal recipient 14 can be determined. In this case, the information 12d2 may not be present, but the information 12d2 may be a comment of a doctor or the like. Further, it is preferable that the meal provider 13 communicates the comment to the meal recipient 14 in response to the comment. It is a system that enables regular health checks without going to a doctor's office.

  It should be noted that the expert 20 may be a relative. In this case, the relative can check the health condition of the meal recipient 14. When the relative is in a remote place, the activity and status of the meal recipient 14 can be viewed. In this case, the information 12d2 may not be present, but the information 12d2 may be a comment of a relative or the like. Further, it is preferable that the meal provider 13 communicates the comment to the meal recipient 14 in response to the comment.

The communication of the comment to the meal recipient 14 may be performed via the input unit 25 of the second embodiment. It is also possible to contact the meal provider 13 by voice.
<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities located at remote locations. Furthermore, the expert 20 can provide a better meal.

(Embodiment 7): For businessmen and convenience stores (1)
In the seventh embodiment, the meal recipient 14 is a working person, a student, or the like, instead of an elderly person, a care recipient, or a sick person. These persons are those who do not need individual menus 17 and can choose the menus 17 themselves. Items not described are the same as those in the above embodiment.

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

  (1) The meal recipient 14 first selects the menu 17, the meal start time, and the date from the external server 10 and sends them as information 12 g 1. Note that a plurality of menus 17 may be sent from the external server 10 to the heating device 11 in advance, and the meal recipient 14 may select from the plurality of menus 17. A plurality of menus 17 that can be selected may be provided to the meal recipient 14 on a document or on the Internet.

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

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

<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities located at remote locations. In addition, fresh meals can be provided to busy people, such as working and students.

(Embodiment 8): For businessmen and convenience stores (2)
In the eighth embodiment, the meal recipient 14 is a working person, a student, or the like, not an elderly person, a care recipient, or a person having a disease. These persons are those who do not need an individual menu 17 and can select a menu from a plurality of menus 17 by themselves. Items not described are the same as those in the above embodiment. In addition, the expert 20 such as a relative may use this for the meal recipient 14. This embodiment further includes an acquisition step of selecting and acquiring separately prepared ingredients. Items not described are the same as those in the above embodiment.

  FIG. 11 is a diagram illustrating a relationship among the heating device 11, the external server 10, and the meal recipient 14 according to the eighth embodiment. In the eighth embodiment, the meal recipient 14 can select from a plurality of types of menus 17 in the shop, instead of the individual menus 17. That is, this is an acquisition step of selecting and acquiring separately prepared ingredients.

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

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

(5) Eat.
<Raw materials 340>
Raw materials 340 may be purchased in the form of trays 310 and containers 320. In this case, the tray 310 and the container 320 are returned to the store after washing at a later date. Further, the tray 310 and the container 320 may be purchased separately, and only the raw material 340 may be purchased. In this case, each person cleans the tray 310 and the container 320 and prepares for the next time.

In any case, display or the like is required so that the specific position 330 on the tray and the raw material 340 can be correlated.
<Heating profile 350>
The information attached to the raw material 340 may be led from the external server 10 to the heating device 11 via a net. Alternatively, the information may be created by selecting, synthesizing, or the like from a heating profile 350 already registered in the heating device 11 from information attached to the raw material 340.

In this case, unlike the above embodiment, there is no need to pre-register the meal start time 360 or deliver the tray 310.
In this case as well, it is preferable to store the menu 17 eaten by the meal recipient 14 in the database 12. The following example can be correlated with health.

<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities at remote locations. In addition, fresh meals can be provided to busy people, such as working and students.

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

The information 12f is data on a health condition. This embodiment includes a transmission step of transmitting data indicating a health condition from the heating device 11 to the external server 10. Items not described are the same as those in the above embodiment.
<Weight>
The data on the health condition is, for example, weight. The meal recipient 14 can periodically measure the weight, input the weight to the heating device 11, send the information to the external server 10 as information 12f1, and store the information in the database 12. In addition, the meal recipient 14 can check the database 12 for past weight data and obtain it as information 12f2. The information 12f1.12f2 is collectively referred to as information 12f. Similarly, when a plurality of terms are collectively described, the last letter of the reference numeral is omitted.

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

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

The heating device 11 can cook the supplied tray 310 of the menu 17 in the same manner as in the above embodiment. It can be combined with the first to sixth embodiments.
<Measuring equipment>
As a blood glucose meter, if a blood glucose meter developed by Integrity Applications of Israel can be used, blood glucose can be measured simply by attaching it to the body, and can be wirelessly sent to the heating device 11 or the external server 10 and transmitted to the database 12. Can be saved.

As the sphygmomanometer, an Omron sphygmomanometer can be used. The data can be sent wirelessly to the external server 10 via the heating device 11 or directly.
The same applies to body temperature and pedometer. Data can be sent to the heating device 11 and the external server 10 by attaching to the body and wirelessly. Here, the term “wireless” includes wireless via a network.

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

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

<Judgment function by AI>
A health check can be performed by the AI based on the above-mentioned information 12f on health. The expert 20 (FIG. 9) can also provide guidance, advice, and call based on the result. The meal recipients 14 that meet certain conditions are extracted, and the expert 20 can report, contact, provide guidance, comment, and the like. Alternatively, it is possible to consult and report to the relative of the meal recipient 14 or the like. The health check can be performed daily by performing the health check at regular intervals. For example, if the blood pressure of the high blood pressure meal recipient 14 becomes a certain preliminary blood pressure value, the expert 20 is notified and changes the menu 17 in consideration of the past blood pressure value data on the database 12. Alternatively, a report, contact, guidance, comment, or the like may be made to the meal recipient 14 or the expert 20. Alternatively, a consultation or report may be made with a relative of the meal recipient 14 or the like.

<Hospitals, insurance, etc.>
If the hospital and the external server 10 can be connected, the health condition can be checked from the information 12f. You can also refer to data on other meals. In order to view the data, it should be restricted by a password or the like.

When the meal recipient 14 is examined at a hospital, a better examination can be performed if a doctor or the like can refer to the data of the external server 10.
When joining insurance, the database 12 of the external server 10 can be used to determine whether or not to join. When providing health advice from an insurance organization, the information 12f can be utilized by connecting to the external server 10.

The above data and information can all be stored and used in the database 12 of the external server 10.
<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities at remote locations. In addition, it can manage and provide information on health.

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

  For example, in the transport of the tray 310 (such as FIG. 1), at the meal recipient 14, by the heating device 11 or by the input 25 (FIGS. 7, 13) of its accessory device, by electronic receipt, Tray 310 may undoubtedly receive the arrival. These are stored in the database 12 and can be checked later.

  When preparing meals, it is possible to check whether the tray 310 is aligned with the menu 17 or whether the menu 17 has all the ingredients on the tray 310, so that images can be stored and received electronically. The image may be taken by the input unit 25 attached to the first terminal 15 (FIG. 8). These are also stored in the database 12 and can be checked later.

A mark, a bar code, an IC, or the like can be attached to the tray 310 to check whether the tray 310 is correct. It is preferable that a mark, a barcode, an IC, and the like be similarly attached to the container 320. The user can access the database 12 and perform an electronic check.
By setting a smartphone or the like as the input unit 25, the check data can be sent to the external server 10 and stored in the database 12. Further, the user can access the database 12 with a smartphone or the like, and check whether or not the database 12 is suitable. The input unit 25 may be the heating device 11, or an input / output device or terminal attached to the heating device 11.

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

<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities at remote locations. Further, the management of meal provision can be reliably performed.
(Embodiment 10): Check in store FIGS. 14 and 15 are diagrams showing the relationship between the terminal 31 of the heating device 11 and the external server 10 according to the tenth embodiment. Items not described are the same as those in the above embodiment. In addition to any of the above embodiments, the tenth embodiment can be further implemented.

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

The terminal 31 may be a smartphone or a terminal attached to the heating device 11. Any communication with the external server 10 is sufficient.
The external server 10 may receive the information 12h1 and compare and determine the calorie that may be obtained during the day of the meal recipient 14 or within a certain period of time, for example.

  The products 32a to 32c are, for example, ice cream, sweets, desserts, and the like. The information 12h1 is, for example, a calorie value, component content, and the like. The information 12h2 is information relating to purchase availability and purchase inability. Further, if the purchase is possible, the calorie of how much can be purchased may be included in the information 12h2.

If purchase is not possible, the remaining calories may be included in the information 12h2. The information 12h2 may be the calories already acquired in one day or within a certain period, and the calories of the product 32 this time. Based on this information, the meal recipient 14 may determine the purchase (eating).
It should be noted that the information 12h1 may be information on foods such as allergic substances instead of calories. When an allergic substance is contained, the reason may be information 12h2 together with the purchase refusal. The meal recipient 14 is checked in advance in the external server 10 with the registration data. The same applies to the case where the food contains ingredients that are not preferably taken due to illness or the like. Conversely, when a material that is healthy for the meal recipient 14 is included, this may be included in the information 12h2.

When the product 32 is purchased this time, the information is preferably stored in the database 12 of the external server 10. Much information about the meal of the meal recipient 14 can be managed by the external server 10. As in the previous embodiment, the relationship between diet and health can be checked.
The tenth embodiment is implemented together with the above embodiments.

In this embodiment, when a meal-provided person 14 purchases a product, the product information is sent to the external server 10 to determine the purchase. It can be used not only for providing meals but also for purchasing.
In addition, it can be used not only for purchase at a store but also when considering whether to eat a snack at home or the like. That is, it is possible to access the external server 10 with the heating device 11 or the like, check the current dietary state, or look at the obtained calories and determine whether to eat a snack or the like.

<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities at remote locations. Further, it is possible to determine whether or not to obtain a meal when selecting food.
(Embodiment 11): Regional group FIG. 16 is a diagram showing an eleventh embodiment. The eleventh embodiment shows a state in which there are a plurality of small groups including the external server 10. Items not described are the same as those in the above embodiment.

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

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

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

(1) Information Sharing The basic external server 41 a transmits various useful information of the database 12 to each external server 10. For example, an example of menu 17 and how to make it. Alternatively, information can be obtained from each external server 10, standardized, and provided to other external servers 10.

It is assumed that the meal recipient 14 normally belongs to the small group 42a, for example. However, when the user temporarily moves to another small group 42b (visits the expert 20, the retailer 22, the store 30, etc. in the other small group 42b), the external server 10 relating to the meal recipient 14 is displayed on the external server 10. Data can be transferred to the external server 10 of another small group 42b via the core external server 41a, or the database 12 of the small group 42a can be provided. Alternatively, the database 12 of the small group 42a may be accessible.

(2) Provision of the Database 12 The backbone external server 41a is connected to another backbone external server 41b and can exchange the database 12. For example, the meal recipient 14 usually belongs to the small group 42c. However, when temporarily moving (such as traveling) to the lower small group managed by the core external server 41b, the database 12 on the external server 10 relating to the meal recipient 14 is stored in the key external server 41a and the key external server 41b. You can move to the required small group via. Or you can make it accessible.

As another example, when the meal recipient 14 is hospitalized in a hospital or the like in another area, the meal provider 14 can provide or access the database 12 of the external server 10 via the core external server 41a.
In addition, the database 12 of the external server 10 of the meal recipient 14 can be stored in the core external server 41a. Then, access from the other core external server 41b and the other external server 10 becomes easy.

The management company 40 manages and operates the core external server 41a. Further, it manages communication between the core external server 41a and the external server 10. It is also preferable to manage communication between core external servers. Also secure security.
<Effect>
With the method for providing meals according to the embodiment, freshly prepared meals can be provided to homes and facilities at remote locations. Further, the management and information provision of the meal provided by the meal-supplied person 14 can be performed even in a place away from the area.

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

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

Reference Signs List 10 external server 11 heating device 11a coil 11b control unit 11c alarm unit 11d temperature measurement unit 11e display unit 11f communication unit 11h power supply unit 12 database 12a, 12b, 12c information 12d, 12d1, 12d2 information 12f, 12f1, 12f2 information 12h1, 12h2 Information 13 Meal provider 14 Meal provider 15 First terminal 16 Second terminal 17 Menu 18 Foodstuff company 20 Specialist 22 Retailer 25 Input unit 30 Store 31 Terminals 32, 32a, 32b, 32c Commodity 40 Management company 41, 41a , 41b backbone external servers 42, 42a, 42b, 42c, 42d small group 51a connecting part 51b connecting part 52a, 52b lid 53 cooling element 55 heat insulating material 80 storage 81 door 82 cooling machine 110, 110a heating device 111 side part 112 bottom part 113 control board 115 edge 120 Heating device 122b Overall control unit 122a Individual control unit 123 Cooling unit 310 Tray 320, 320a, 320b Container 320c Region of constant temperature for a fixed time 330 Specific position 340 on tray Raw material 350 Heating profile 360 Meal start time 370 Transmitter 440 Region 450 Upper surface

Claims (9)

A heating source for heating a container holding raw ingredients on the tray,
Having an individual control unit for controlling the heating source,
The tray ingredients before Symbol raw, a heating apparatus for cooking by heating, further
Bottom, side, opening, lid located in the opening, cooling element,
A heating / closing mechanism that automatically opens the lid before starting heating. The heating device according to claim 1, wherein the lid is opened from a cooled state, and the heating is started. The heating device according to claim 1, wherein the cooling element is provided on the side portion. The heating device according to claim 1, wherein the opening is an opening surrounded by the side portion and the bottom portion. One of the heating device, one of the said side at both ends of the bottom Ri one of the sides there are any one of claim 1 to 4 on each of the sides there is a top A heating device according to claim 1. The heating device according to any one of claims 1 to 5 , further comprising a communication unit, operating according to information from an external server, and lowering and cooling the temperature before starting the heating. From an external server via a network, the information including the heating profile, a receiving step of receiving pressurized thermal device,
Based on the information, cooling said was prepared separately on the heating device foodstuff, seen including a heating step, the heating,
A method of providing a meal in which the lid is automatically opened before starting heating. Prepare a container containing raw ingredients on a tray, inside the heating device, stored in a cooled state,
The meal providing method according to claim 7, wherein the lid of the heating device is automatically opened by a certain time, heating is started by the heating device, and thereafter, a meal is performed. And an external server via a network, a diet providing system comprising a pressurized heat device capable of communicating with the external server,
Said external server having information including a pressurized thermal profile,
From the external server, it receives the information including the heating profile,
Based on the previous SL heating profile, seen containing said heating apparatus for heating a foodstuff which has been separately prepared, a,
A meal providing system for automatically opening a lid of the heating device before starting the heating .