JP6456982B2 - Remote cooking system and remote cooking method - Google Patents

Description

  The present invention relates to a technique of a cooking system in which a device for instructing cooking of food and a device for cooking of food are located at separate locations.

  It takes a lot of time and effort to prepare meals that require nutritional management, such as in-patient meals provided when hospitalized, etc., and restricted meals when home medical care is encouraged after leaving the hospital. For example, in the case of the former, the cost of serving people in the early morning tends to increase due to the fact that the time for providing meals in the hospital is fixed. On the other hand, in the latter case, the contents of meals differ according to the patient's symptoms, and the patient's whereabouts are scattered, so in order to prepare an appropriate meal for each patient, a large number of people must be assigned. In addition, labor costs increase.

  On the other hand, if you want to reduce labor costs, there are measures to warm and provide pre-cooked meals as appropriate, but there are also the risks of food poisoning and the problem of reduced taste due to reheating. End up.

  Under such circumstances, for example, as disclosed in Patent Document 1, an attempt has been made to cook food installed in tableware by electromagnetically heating the tableware on a plurality of serving trays. .

JP 2011-78537 A

  However, in the above-described prior art, in a situation where a plurality of cooking machines (persons who receive meals) are scattered, a person who examines the contents of appropriate meals according to the symptoms of each patient or a patient who receives meals There was a problem that labor costs were still high because a large number of people who took care of the system had to be arranged.

  Therefore, in the present invention, in view of the above problems, even in a situation where a plurality of cooking machines (persons who receive meals) are scattered, an appropriate and delicious meal is provided in accordance with the circumstances of the meal recipient. At the same time, it is an object to provide a remote cooking system that saves labor and lowers the cost of providing meals.

One form of the disclosed remote cooking system is configured to generate an electromagnetic wave generated by an electromagnetic induction coil that is arranged below a plate-like body and corresponding to each tableware, with a plurality of dishes placed at predetermined positions on the plate-like body. a plurality of cooking machines utilizing electromagnetic induction heating the respective dishes perform cooking ingredients to be disposed within each of tableware, is connected via a communication network with the plurality of cooking machine, the plurality of cooking machine respectively It is seen containing a cooking control apparatus, the performing of the cooking control, each said cooking machine, a remote cooking system for cooking on the basis of a control instruction sent from the cooking control apparatus located in geographically remote The cooking control device provides time series information about the contents of a meal that is a combination of a plurality of dishes to be provided to a meal recipient and the magnitude of the current that flows through the electromagnetic induction coil when cooking the meal. Stipulate as Identifying a first storage means for storing in association with each other, and heating control rule identification information for identifying the thermal control rules based on the user operation, an of the cooking machine to perform the cooking contents and the meal of the meal A first receiving unit that receives cooking machine identification information, a first extraction unit that extracts the heating control rule identification information associated with the content of the meal from the first storage unit, and the first receiving unit with respect to the cooker identification the one cooker identified by information, anda notifying means for notifying the heating control rule identification information the first extracting means has extracted, the first reception unit receives A second storage unit that stores the heating control rule identification information and the heating control rule identified by the heating control rule identification information in association with each other, the one cooking machine identified by the cooking machine identification information; , Second receiving means for receiving the heating control rule identification information included in the notification by the notifying means, and the heating control rule associated with the heating control rule identification information received by the second receiving means. The second extraction means that extracts from the electromagnetic induction coil that is disposed under the plate-like body that is installed at a predetermined position of the one cooking machine based on the heating control rule extracted by the second extraction means And cooking means for cooking the meal by electromagnetically heating the tableware on the plate-like body by passing an electric current through the plate.

  The disclosed remote cooking system provides meals that are suitable and delicious according to the circumstances of the food recipient, even in the situation where multiple cooking machines (persons who receive meals) are scattered. Work can be saved labor and cost.

It is a figure which shows the outline | summary of the remote cooking system which concerns on this Embodiment. It is a figure which shows an example of the plate-shaped object concerning this Embodiment, and the tableware mounted on a plate-shaped object. It is a figure which shows an example of the plate-shaped body upper surface which concerns on this Embodiment. It is an example of the perspective view of the plate-shaped body mounting site | part in the cooking machine which concerns on this Embodiment. It is a figure explaining the principle of the electromagnetic induction heating in the cooking machine which concerns on this Embodiment. It is a figure which shows an example of the cooking machine which concerns on this Embodiment. It is a functional block diagram of the remote cooking system which concerns on this Embodiment. It is a figure explaining an example of the menu creation function in the user terminal which concerns on this Embodiment. It is a figure which shows an example of the heating control rule which concerns on this Embodiment, and heating control rule identification information. It is a figure which shows an example of the information memorize | stored in the 1st memory | storage means concerning this Embodiment. It is a figure which shows an example of the information memorize | stored in the 3rd memory | storage means concerning this Embodiment. It is a list figure of the example of information handled with the remote cooking system which concerns on this Embodiment. It is a figure which shows the hardware structural example of the cooking control apparatus which concerns on this Embodiment. It is a figure which shows the hardware structural example of the cooking machine which concerns on this Embodiment. It is a flowchart which shows the flow of the process example by the remote cooking system which concerns on this Embodiment.

DESCRIPTION OF EMBODIMENTS Embodiments for carrying out the present invention will be described with reference to the drawings.
(Outline of remote cooking system according to the present embodiment)

  The outline | summary of the remote cooking system 1 which concerns on this Embodiment is demonstrated using FIG. FIG. 1 is a diagram showing the relationship between the cooking control device 100 and the cooking machine 200 constituting the remote cooking system 1 in an easy-to-understand manner.

  As shown in FIG. 1, the remote cooking system 1 includes a cooking control device 100, one or more cooking machines 200, and the user terminal 430 and the cooking control device 100, and the cooking control device 100 and the cooking machine 200 are wired or wired to each other. Connection is made via a wireless communication network 420. The cooking machine 200 is a device that heats the ingredients 340 to cook meals, and the cooking control device 100 is a device that gives instructions for performing cooking performed in the cooking machine 200. Cooking machine 200 performs cooking based on a control instruction notified from cooking control device 100 located in a geographically distant place.

As shown in FIG. 2, the cooking machine 200 can store and install a plate-like body (material is not limited) 310 having a flat shape, and a plurality of dishes 320 are placed on the plate-like body 310. The tableware 320 is electromagnetically heated by using electromagnetic waves generated by the electromagnetic induction coils 690 arranged below the plate 310 and corresponding to the tableware 320, and the food 340 installed in each tableware 320 is cooked. I do.
The plate-like body 310 may be either a serving tray or a top plate provided in the cooking machine 200. Hereinafter, the plate-like body 310 will be described as a serving tray for convenience. In the drawing, the plate-like body 310 is shown as a tray.

  As shown in FIG. 3, a mark 440 is attached on the serving tray 310 so that the position where each tableware 320 is placed can be seen. In addition, as shown in FIG. 4, the cooking machine 200 electromagnetically places each tableware 320 below the serving tray 310 and below a mark 440 indicating a position where each tableware 320 is placed on the serving tray 310. An electromagnetic induction coil 690 for induction heating is provided.

  In addition, the tableware 320 placed on the serving tray 310 is configured in a form in which a magnetic material capable of induction heating is attached to the lower surface of a porcelain vessel, or a two-layer structure, of which the inner layer can be induction heated. In addition, the outer layer has a high heat resistance and is made of a resin having a lower thermal conductivity than the inner layer. The tableware 320 placed on the serving tray 310 may be in any other form as long as it can be induction-heated.

  As shown in FIG. 5, when a high frequency current is passed through the electromagnetic induction coil 690, which is a spiral coil, magnetic lines of force are generated around the electromagnetic induction coil 690 according to the law of electromagnetic induction, and the magnetic lines of force pass through the tableware (metal). Innumerable eddy currents are generated inside the tableware 320. When the eddy current flows, electric resistance heat is generated in the metal in the tableware 320, and the food 340 disposed in the tableware 320 is cooked using this heat. The temperature of the tableware 320 is adjusted by changing the magnitude of the current flowing through the electromagnetic induction coil 690.

  As shown in FIG. 6, the cooking machine 200 may be configured to store (install) a plurality of serving trays 310 or may be configured to store (install) only one serving tray 310. . The former is a form used in a facility where there are many meal recipients, for example, a hospital or a nursing home, and the latter is a form used, for example, in the home of a home caregiver.

Note that the user terminal 430, for example, is operated by a registered dietitian or the like to access the cooking control apparatus 100 to create a menu 330 to be provided to a meal recipient, or to prepare a meal cooking instruction according to the created menu 330 In some cases, it may be appropriate to have the function of transmitting the information to the cooking machine 200 and to regard it as a part of the cooking control device 100.
(Operation principle of the remote cooking system according to the present embodiment)

  The operation principle of the remote cooking system 1 according to the present embodiment will be described with reference to FIG. FIG. 7 is a functional block diagram of the remote cooking system 1. As shown in FIG. 7, the remote cooking system 1 includes a cooking control device 100 and a cooking machine 200. The cooking control apparatus 100 includes a first storage unit 110, a third storage unit 120, a first reception unit 130, a first extraction unit 140, a third extraction unit 150, and a notification unit 160. The cooking machine 200 includes a second storage unit 210, a second reception unit 220, a second extraction unit 230, a cooking unit 240, and a food material temperature measurement unit 250.

  The first storage means 110 is a current that flows through the electromagnetic induction coil 690 when cooking the meal content (menu) 330, which is a combination of a plurality of dishes 350 to be provided to the meal recipient, and the ingredients 340 in the tableware 320. Heating control rule identification information 380 for identifying the heating control rule 370 that defines the size of the time series information as time series information is stored in association with each other.

  As shown on the left side of FIG. 8, the meal content (menu) 330 is selected for each meal attribute 360 (for example, “main dish”, “main dish”, “side dish”, “soup”, “beverage”, etc.) 360. It is a combination of 350 individual dishes (for example, “medium (medium)”, “hapotsuna”, “salad”, “miso soup”, “tea”, etc.), and a label (for example, “hospital meal A”, etc.) is attached to each combination. You may do it.

  As shown in FIG. 9, the heating control rule 370 is the relationship between the time (time) from the time when the current starts to flow through the electromagnetic induction coil 690 included in the cooking machine 200 and the magnitude of the current flowing through the electromagnetic induction coil 690. Information to prescribe. In FIG. 9, the magnitude of the current flowing through the electromagnetic induction coil 690 is defined by an index of what percentage of the maximum output, but it may be defined by an absolute value or by another relative value. There is no particular limitation on the defining method. And as shown in FIG. 9, the heating control rule identification information 380 is information for identifying each heating control rule 370.

  As shown in FIG. 10, in the first storage unit 110, the heating control rule for identifying the individual dish 350 and its attribute 360 that are components of the menu 330 and the heating control rule 370 for cooking each dish 350. Identification information 380 is stored in association with each other. In FIG. 10, for example, a dish 350 “rice (large)”, a dish attribute 360 “main dish”, and heating control rule identification information 380 “1” are stored in association with each other. In addition, as shown in FIG. 10, even if it is the same dish, when arrangement | positioning amounts differ, it can register as a different dish. By doing in this way, it becomes possible to respond to creation of the menu 330 according to the circumstances (physical condition, medical condition, etc.) of the meal recipient.

  The third storage unit 120 stores each dish 350, which is a constituent element of the meal content 330, and the plate-like body position identification information 410 for identifying the position on the serving tray 310 in association with each other. As shown in FIG. 11, in the third storage unit 120, for example, a dish 350 “rice (large)” and plate-like body position identification information 410 “1” are stored in association with each other. Further, the third storage unit 120 stores the attribute 360 of each dish 350, which is a component of the meal content 330, and the plate-like body position identification information 410 for identifying the position on the serving tray 310 in association with each other. Form may be sufficient. As shown in FIG. 11, in the third storage unit 120, for example, a dish attribute 360 “main staple” and plate-like body position identification information 410 “1” are stored in association with each other.

  The first accepting unit 130 accepts cooking machine identification information 390 for identifying the contents (menu) 330 of the meal and the cooking machine 200 for cooking the meal based on the user's operation on the user terminal 430. At this time, the 1st reception means 130 is good also as a form which receives the label (for example, "hospital meal A" etc.) which identifies the menu 330 as the content (menu) 330 of a meal, and is each component of the menu 330 The form which receives the dish 350 may be sufficient. In addition, the 1st reception means 130 may be a form which receives the plate-shaped object identification information 400 which identifies the serving tray 310 installed in the cooking machine 200 identified by the cooking machine identification information 390. Moreover, the form which receives the attribute 360 of each dish 350 which is the 1st reception means 130 with the content (menu) 330 of a meal may be sufficient.

  The user operates the user terminal 430 to generate and transmit information received by the first receiving unit 130. The user operates the user terminal 430 to create the menu 330 on which nutrition management is performed according to the circumstances (physical condition, medical condition, etc.) of the food recipient. More specifically, as shown on the left side of FIG. 8, the user operates the user terminal 430 to display the meal contents (menu) 330 or the meal attributes (for example, “main meal”, “main dish”, “side dish”). A combination of individual dishes (for example, “medium (medium)”, “eight treasures”, “salad”, “miso soup”, “tea”, etc.) 350 selected every 360 is selected.

  As shown on the right side of FIG. 8, in the user terminal 430, various nutritional management such as the amount of predetermined substances such as calories, carbohydrates, proteins, lipids, salt, etc., according to the menu 330 selected by the user or individual dishes 350. It is good also as a form which can refer an parameter | index. By doing in this way, it becomes possible to respond to creation of the menu 330 according to the circumstances (physical condition, medical condition, etc.) of the meal recipient.

  The 1st reception means 130 is good also as a form which receives the plate-shaped body identification information 400 which identifies the serving tray 310 which performs the cooking of the meal with the content (menu) 330 of a meal. By doing so, it is possible to cope with the case where the cooking machine 200 can install a plurality of serving trays 310, and the cooking machine 200 used in a facility where there are many meal recipients such as hospitals and nursing homes. Can also respond. In addition, different menus 330 can be cooked in parallel for each serving tray 310, and labor saving and cost reduction of meal preparation work can be achieved. In addition, even if it is a case where the some cooking tray 310 is accommodated in the cooking machine 200, the same heating cooking control is implemented with respect to the tableware 320 mounted in the same position on each cooking tray 310. There may be. In this case, it is not necessary to notify the cooker 200 of the plate-like body identification information 400 to be controlled.

  The first receiving unit 130 may receive the on-plate position identification information 410 that identifies the position at which each dish 350 that is a component of the meal is arranged on the serving tray 310 together with the content (menu) 330 of the meal. good. By doing so, the degree of freedom of arrangement of each dish 350 can be improved.

  The first extraction unit 140 extracts the heating control rule identification information 380 associated with the content (menu) 330 of the meal received by the first reception unit from the first storage unit 110. As shown on the left side of FIG. 8, the content (menu) 330 of the meal received by the first receiving means 130 is a label “hospital meal A” of a combination of dishes 350 or an individual dish 350 “rice (medium) corresponding to this ) "" Happo Vegetables "" Salad "" Miso Soup "" Tea "is assumed. As shown in FIG. 10, at this time, the first extraction means 140 performs the heating control rule identification information corresponding to each of the individual dishes 350 “medium (medium)”, “hapotsuna”, “salad”, “miso soup”, and “tea”. 380 “2” “5” “14” “8” “11” are extracted from the first storage means 110.

  The third extraction unit 150 extracts the plate-like body position identification information 410 associated with each dish 350 received by the first reception unit 130 from the third storage unit 120. As shown in FIG. 11, for example, when the first receiving unit 130 receives individual dishes 350 “rice (medium)”, “hapei”, “salad”, “miso soup”, and “tea”, the third extracting unit 150 The plate-shaped body position identification information 410 “1” “2” “3” “4” “5” corresponding to each is extracted.

  The third extraction unit 150 may be configured to extract the plate-like body position identification information 410 associated with the attribute 360 of each dish 350 received by the first reception unit 130 from the third storage unit 120. As shown in FIG. 11, for example, when the first receiving unit 130 receives the attributes 360 “main dish”, “main dish”, “side dish”, “soup”, and “beverage” of the individual dishes 350, the third extracting unit 150 The plate-shaped body position identification information 410 “1” “2” “3” “4” “5” corresponding to each is extracted.

  The notification unit 160 notifies the cooking device 200 identified by the cooking device identification information 390 received by the first reception unit 130 of the heating control rule identification information 380 extracted by the first extraction unit 140. Here, the heating control rule identification information 380 notified by the notification means 160 may be a plurality of heating control rule identification information 380, or information identifying a combination of the plurality of heating control rule identification information 380. good.

  In addition to the above processing, the notification unit 160 may notify the plate-like body identification information 400 received by the first reception unit 130. As a result, the tray tray 310 to be controlled can be specified.

  In addition to the above processing, the notification unit 160 may notify the on-plate position identification information 410 corresponding to the heating control rule identification information 380 extracted by the first extraction unit 130. Here, the plate-shaped body position identification information 410 notified by the notification means 160 may be a plurality of plate-shaped body position identification information 410 in accordance with the specifications of the heating control rule identification information 380. Information for identifying a combination of the on-form position identification information 410 may be used. Thereby, the electromagnetic induction coil 690 to be controlled can be specified.

  As shown in FIG. 12, the notification unit 160 is configured to provide a plate-like body identification information 400 (for example, “1”), a plate-like shape for the cooking machine 200 identified by the cooking machine identification information 390 (for example, “10005”). Body position identification information 410 (for example, “1” “2” “3” “4” “5”), heating control rule identification information 380 (for example, “2” “5” “14” “8” “11”) ), Information necessary for the cooking process to be performed in the cooking machine 200 is notified. As shown in FIG. 12, the notification unit 160 can notify the same cooking machine 200 of a combination of a plurality of pieces of information related to different cooking processes, and informs the plurality of cooking machines 200 of information related to different cooking processes. It is also possible to notify.

  The second storage unit 210 stores the heating control rule identification information 380 and the heating control rule 370 in association with each other. As shown in FIG. 9, the second storage means 210 is associated with, for example, the heating control rule identification information 380 “1”, and the heating control rule 370 “time Tstart = (output) 70%” “time T2 = (output). 90% "..." Time Tn = (Output) 90% "..." Time Tend = (Output) 50% "is stored.

  The second reception unit 220 receives information notified by the notification unit 160. The second receiving unit 220 receives the heating control rule identification information 380, the plate-like body identification information 400, and the plate-like body position identification information 410. As shown in FIG. 12, the second receiving means 220 is configured to identify the plate-shaped body identification information 400 (for example, “1”) for the cooking machine 200 identified by the cooking machine identification information 390 (for example, “10005”), Position identification information 410 on the plate-like body (for example, “1”, “2”, “3”, “4”, “5”), and heating control rule identification information 380 (for example, “2”, “5”, “14”, “8”, “ 11 ”), the information notified from the notification means 160 is received.

  The second extraction unit 230 extracts the heating control rule 370 corresponding to the heating control rule identification information 380 received by the second receiving unit 220 from the second storage unit 210. As shown in FIG. 9, when the second receiving unit 220 receives the heating control rule identification information 380 “2”, the second extracting unit 230 sets the heating control rule 370 corresponding to the heating control rule identification information 380 “2”. "Time Tstart = (output) 65%" "Time T2 = (output) 85%" ... "Time Tn = (output) 85%" ... "Time Tend = (output) 50%" are extracted from the second storage means 210 To do.

  If there are a plurality of heating control rule identification information 380 received by the second receiving unit 220, the second extracting unit 230 extracts a plurality of heating control rules 370 corresponding to each of them from the second storage unit 210. By the processing of the second extracting unit 230, the serving tray (control target area) 310 and the electromagnetic induction coil 690 that are controlled by the cooking unit 240 and the control content 370 by the cooking unit 240 are specified.

  Based on the heating control rule 370 extracted by the second extraction unit 230, the cooking unit 240 causes a current to flow through the electromagnetic induction coil 690 disposed below the serving tray 310 installed at a predetermined position of the cooking machine 200. The tableware 320 on the serving tray 310 is heated by electromagnetic induction to prepare a meal. More specifically, the cooking unit 240 identifies each heating control rule 370 extracted by the second extracting unit 230 with the electromagnetic induction coil 690 specified by the plate-shaped body position identification information 410 corresponding to each heating control rule 370. By applying to the table, each tableware 320 on the serving tray 310 is electromagnetically heated to prepare a meal.

  When a plurality of serving trays 310 can be installed in the cooking machine 200, the cooking means 240 supplies a current to the electromagnetic induction coil 690 disposed under the serving tray 310 identified by the plate-like body identification information 400 in addition to the above processing. By flowing, the tableware 320 on the serving tray 310 is heated by electromagnetic induction to prepare a meal.

  As shown in FIGS. 3 and 4, when the mark 440 on the serving tray 310 and the electromagnetic induction coil 690 are respectively arranged and the serving tray 310 is installed at a predetermined position of the cooking machine 200, the mark 440 on the serving tray 310 is displayed. When the respective tableware 320 is placed on the serving tray 310, each tableware 320 is disposed above the electromagnetic induction coil 690. For example, when the position identification information 410 on the plate-like body related to the position of the mark 440 in the lower left of FIG. 3 is set to “1” and the information on the first line in FIG. Heating control rule 370 “time Tstart = (output) 65%” “time T2 = (output) 85%” related to the heating control rule identification information 380 “2” with respect to the electromagnetic induction coil 690 arranged at the lower left position of FIG. Current is passed in accordance with “time Tn = (output) 85%”... “Time Tend = (output) 50%”. By doing so, the cooking means 240 cooks the food 340 in the tableware 320 placed at the position on the serving tray 310 identified by the plate-like body position identification information 410 “1”.

  The food temperature measuring means 250 indirectly measures the temperature of the food 340 arranged in the tableware 320 by the temperature sensor 700 installed under the serving tray 310. The food temperature measuring means 250 measures the temperature around the serving tray 310 (on the top plate 450, the serving tray 310 itself, the bottom of the tableware 320, etc.), and uses the measured value and the type and amount of the food 340 in the tableware 320. Based on this, the temperature of the food material 340 cooked in the tableware 320 is predicted.

  When the difference between the food temperature and the target temperature at a predetermined time measured by the food temperature measuring means 250 is equal to or greater than a predetermined value, the cooking means 240 reduces the magnitude of the current flowing through the electromagnetic induction coil 690 so that the difference becomes smaller. Change. That is, when the temperature of the food 340 is lower than the target temperature, the cooking means 240 increases the magnitude of the current flowing through the electromagnetic induction coil 690 to a value indicated by the heating control rule 370, and the temperature of the food 340 is set to the target temperature. Is higher than the value instructed by the heating control rule 370. By doing so, it is possible to prevent a decrease in taste due to excessive heating and food poisoning due to insufficient heating.

  In addition, the foodstuff 340 arrange | positioned in the tableware 320 which concerns on the remote cooking system 1 is a raw foodstuff, and since the cooking means 240 assumes cooking the food 350 from the raw foodstuff 340, it is a meal recipient. Can provide freshly prepared delicious meals.

  As a user related to the remote cooking system 1, it is possible to provide an environment in which a small number of administrative dietitians and the like who can create an appropriate menu 330 according to the circumstances of the meal recipient are arranged and cooking is performed in the scattered cooking machines 200, Cost reduction of meal providing work can be achieved.

In facilities such as hospitals and nursing homes where meal delivery times are fixed, breakfast preparation work will not be in time unless it starts in the middle of the night, so due to the working hours of cooks, transportation operating hours and extra wages The cost tends to increase due to circumstances. However, the remote cooking system 1 can remotely control the cooking machine 200 by a small number of users, and can place food 340 on the tableware 320 in advance and start cooking by the cooking means 240 at a predetermined time. Therefore, it is possible to save labor and reduce the cost of providing meals.
(Hardware configuration of remote cooking system according to the present embodiment)
(1) Hardware configuration example of cooking control device 100

  A hardware configuration example of the cooking control apparatus 100 will be described with reference to FIG. FIG. 13 is a diagram illustrating an example of a hardware configuration of the cooking control apparatus 100. As illustrated in FIG. 13, the cooking control apparatus 100 includes a CPU (Central Processing Unit) 510, a ROM (Read-Only Memory) 520, a RAM (Random Access Memory) 530, an auxiliary storage device 540, a communication I / F 550, and an input device. 560, a display device 570, and a recording medium I / F 580.

  The CPU 510 is a device that executes a program stored in the ROM 520. The CPU 510 performs arithmetic processing on the data expanded (loaded) in the RAM 530 in accordance with instructions of the program, and controls the cooking control apparatus 100 as a whole. The ROM 520 stores programs executed by the CPU 510 and data. When the CPU 510 executes a program stored in the ROM 520, the RAM 530 develops (loads) the program and data to be executed, and temporarily holds the operation data during the operation.

  The auxiliary storage device 540 is a device that stores an OS (Operating System) that is basic software, an application program according to the present embodiment, and the like together with related data. The auxiliary storage device 540 includes a first storage unit 110 and a third storage unit 120, and is, for example, an HDD (Hard Disc Drive) or a flash memory.

  The communication I / F 550 is an interface that is connected to a communication network such as a wired / wireless LAN (Local Area Network) or the Internet and exchanges data with other devices that provide a communication function.

  The input device 560 is a device for inputting data to the cooking control device 100 such as a keyboard. The display device (output device) 570 is a device configured with an LCD (Liquid Crystal Display) or the like, and functions as a user interface when the user uses the functions of the cooking control device 100 or when performing various settings. It is. The recording medium I / F 580 is an interface for transmitting / receiving data to / from a recording medium 590 such as a CD-ROM, DVD-ROM, or USB memory.

Each unit included in the cooking control apparatus 100 may be realized by causing the CPU 510 to execute a program corresponding to each unit stored in the ROM 520 or the auxiliary storage device 540. Moreover, each means which the cooking control apparatus 100 has is good also as a form with which the process regarding each said means is implement | achieved as hardware. Further, the cooking control apparatus is configured to read the program according to the present invention from the external server device via the communication I / F 550 or to read the program according to the present invention from the recording medium 590 via the recording medium I / F 580. The program may be executed by the program 100.
(2) Hardware configuration example of cooking machine 200

  A hardware configuration example of the cooking machine 200 will be described with reference to FIG. FIG. 14 is a diagram illustrating an example of a hardware configuration of the cooking machine 200. As shown in FIG. 14, the cooking machine 200 includes a CPU 610, a ROM 620, a RAM 630, an auxiliary storage device 640, a communication I / F 650, an input device 660, a display device 670, a recording medium I / F 680, an electromagnetic induction coil 690, and a temperature sensor 700. Have

  The CPU 610 is a device that executes a program stored in the ROM 620. The CPU 610 performs arithmetic processing on the data expanded (loaded) in the RAM 630 according to the instructions of the program and controls the entire cooking machine 200. The ROM 620 stores programs and data executed by the CPU 610. When the CPU 610 executes a program stored in the ROM 620, the RAM 630 is developed (loaded) to be executed and temporarily stores the operation data during the operation.

  The auxiliary storage device 640 is a device that stores an OS (Operating System) that is basic software, an application program according to the present embodiment, and the like together with related data. The auxiliary storage device 640 includes the second storage unit 210 and is, for example, an HDD (Hard Disc Drive) or a flash memory.

  The communication I / F 650 is an interface that is connected to a communication network such as a wired / wireless LAN (Local Area Network) or the Internet and exchanges data with other devices that provide a communication function.

  The input device 660 is a device for inputting data to the cooking machine 200 such as a keyboard. The display device (output device) 670 is a device configured by an LCD (Liquid Crystal Display) or the like, and functions as a user interface when the user uses the functions of the cooking device 200 or when performing various settings. is there. The recording medium I / F 680 is an interface for transmitting / receiving data to / from a recording medium 590 such as a CD-ROM, DVD-ROM, or USB memory.

The electromagnetic induction coil 690 is a spiral coil for electromagnetic induction heating of the tableware 320 placed on the serving tray 310. As shown in FIG. 4, it is installed below the serving tray 310 and below the mark 440 indicating the position where each tableware 320 on the serving tray 310 is placed. By changing the magnitude of the current flowing through the electromagnetic induction coil 690, the degree of heating of the tableware 320 is adjusted.
The temperature sensor 700 is a sensor for measuring the temperature of the top plate 450 or the bottom of the tableware 320, and the measurement principle is not particularly limited.

Each unit included in the cooking machine 200 may be realized by the CPU 610 executing a program corresponding to each unit stored in the ROM 620 or the auxiliary storage device 640. Moreover, each means which the cooking machine 200 has is good also as a form with which the process regarding the said each means is implement | achieved as hardware. In addition, the program according to the present invention is read from the external server device via the communication I / F 650, or the program according to the present invention is read from the recording medium 590 via the recording medium I / F 680. Alternatively, the program may be executed.
(Example of processing by remote cooking system according to this embodiment)

  The example of a process by the remote cooking system 1 which concerns on this Embodiment is demonstrated using FIG. FIG. 15 is a flowchart showing a flow of a processing example by the remote cooking system 1.

  In S10, the first accepting unit 130 causes the menu 330 (for example, “medium (medium)”, “hapotsuna”, “salad”, “miso soup”, “tea”, etc.) and a cooking machine to perform cooking based on the user's operation. Cooker identification information 390 for identifying 200 (for example, “10005”) is received. As shown in FIG. 8, the first receiving unit 130 may have a form for receiving each dish 350 as a component of the menu 330 as described above as the menu 330, and a label (for example, for example, identifying the menu 330 The form which accepts "hospital meal A" etc.) may be sufficient.

  In S10, in addition to the above processing, the first receiving unit 130, in addition to the above processing, plate-like body identification information 400 (for example, “1”) for identifying the serving tray 310 installed in the cooking machine 200 identified by the cooking machine identification information 390. May be accepted. By doing so, it is possible to cope with the case where the cooking machine 200 can install a plurality of serving trays 310, and the cooking machine 200 used in a facility where there are many meal recipients such as hospitals and nursing homes. Can also respond. In addition, different menus 330 can be cooked in parallel for each serving tray 310, and labor saving and cost reduction of meal preparation work can be achieved.

  In S <b> 10, the first receiving means 130, together with the menu 330, position information information 410 (for example, “medium (medium)) on the plate-like body that identifies the position at which each dish 350 that is a component of the dish 350 is arranged on the serving tray 310. ”=“ 1 ”,“ Happo Vegetables ”=“ 2 ”,“ Salad ”=“ 3 ”,“ Miso Soup ”=“ 4 ”,“ Tea ”=“ 5 ”, etc.). By doing so, the degree of freedom of arrangement of each dish 350 on the serving tray 310 can be improved.

  The first receiving unit 130 is configured to receive the menu 330 and attributes 360 of each dish 350 (for example, “main dish”, “main dish”, “side dish”, “soup”, “beverage”, etc.). Also good. In this way, the position where each dish 350 is arranged on the serving tray 310 according to the attribute 360 of the dish 350 can be determined in advance, and it saves the trouble of those who prepare for cooking, and simplifies the preparation work. Work mistakes can be prevented.

  The heating control rule identification information 380 that is associated with the menu 330 (for example, “medium (medium)”, “hapotsuna”, “salad”, “miso soup”, “tea”, etc.) received by the first extraction means 140 in S10 in S20. (For example, “medium (medium)” = “2”, “Happo vegetables” = “5”, “salad” = “14”, “miso soup” = “8”, “tea” = “11”, etc.) Extracted from the first storage means 110.

  Similarly, in S20, the third extraction means 150 on the plate-like body associated with each dish 350 received in S10 (for example, “medium (medium)”, “hakkona”, “salad”, “miso soup”, “tea”, etc.) Position identification information 410 (for example, “medium (medium)” = “1”, “Happo” = “2”, “salad” = “3”, “miso soup” = “4”, “tea” = “5 Etc.) is extracted from the third storage means 120.

  The third extraction means 150 identifies the on-plate position identification information associated with the attribute 360 (for example, “main dish”, “main dish”, “side dish”, “soup”, “beverage”) of each dish 350 received in S10. 410 (for example, “medium (medium)” = “1”, “Happo vegetables” = “2”, “salad” = “3”, “miso soup” = “4”, “tea” = “5”, etc.) May be extracted from the third storage unit 120.

  In S30, the notification unit 160 compares the cooking control device 200 identified in S10 with the cooking machine identification information 390 (for example, “10005”) in S10, and the heating control rule identification information 380 (for example, “medium (medium)”) extracted in S20. = “2”, “Happo Vegetables” = “5”, “Salad” = “14”, “Miso Soup” = “8”, “Tea” = “11”, etc.).

  In addition to the above processing, the notification unit 160 may notify the plate-like body identification information 400 (for example, “1”) received in S10. As a result, the tray tray 310 to be controlled can be specified.

  The notification unit 160 includes the heating control rule identification information 380 extracted in S20 and the plate-like body position identification information 410 corresponding to each heating control rule identification information 380 (for example, (heating control rule identification information 380, plate-like body position). (Identification information 410) = (2, 1), (5, 2), (14, 3), (8, 4), (11, 5), etc.) may be notified. Thereby, the electromagnetic induction coil 690 to be controlled can be specified.

  As shown in FIG. 12, the notification means 160 sends plate-like body identification information 400 (for example, “1”), (plate) to the cooking machine 200 identified by the cooking machine identification information 390 (for example, “10005”). Position identification information 410, heating control rule identification information 380) = (1,2), (2,5), (3,14), (4,8), (5,11), etc.) Information necessary for the cooking process to be performed in the cooking machine 200 is notified.

  In S40, the second receiving unit 220 receives the information transmitted in S30. The second receiving means 220 includes plate-like body identification information 400 (for example, “1”), (plate-like body position identification information 410, heating control rule identification information 380) = (1, 2), (2, 5). , (3, 14), (4, 8), (5, 11) and the like are received. At the same time as the above information, the second accepting means 220 has plate-like body identification information 400 (for example, “2”), (plate-like body position identification information 410, heating control rule identification information 380) = (1, 4), It may be configured to receive information such as (2, 6), (3, 14), (4, 9), (5, 11).

  The heating control rule corresponding to each heating control rule identification information 380 (for example, “2”, “5”, “14”, “8”, “11”, etc.) received by the second extraction unit 230 in S40 in S50. 370 is extracted from the second storage means 210. For example, as the heating control rule 370 corresponding to the heating control rule identification information 380 (“2”), the second extraction unit 230 “time Tstart = (output) 65%” “time T2 = (output) 85%”. “Time Tn = (output) 85%”... “Time Tend = (output) 50%” is extracted from the second storage unit 210.

  By the process of the second extraction unit 230 in S50, the serving tray (control target area) 310 and the electromagnetic induction coil 690 to be controlled by the cooking unit 240 and the control content 370 by the cooking unit 240 are specified.

  The cooking means 240 in S60 applies each heating control rule 370 extracted in S50 to the electromagnetic induction coil 690 specified by the on-plate position identification information 410 corresponding to each heating control rule 370, thereby serving a serving tray. Each tableware 320 on 310 is heated by electromagnetic induction to prepare a meal.

  When a plurality of serving trays 310 can be installed in the cooking machine 200, the cooking means 240 is disposed under the serving tray 310 identified by the plate-like body identification information 400 (for example, “1”) in addition to the above processing. By passing a current through the electromagnetic induction coil 690, the tableware 320 on the serving tray 310 is electromagnetically heated to prepare a meal. As shown in FIG. 12, the cooking means 240 has a serving tray according to the plate-like body identification information 400, the plate-like body position identification information 410 and the heating control rule identification information 380 corresponding to the cooking machine identification information 390 (“10005”). The tableware 320 on 310 is heated by electromagnetic induction to prepare a meal.

  In S <b> 70, the food temperature measuring means 250 indirectly measures the temperature of the food 340 arranged in the tableware 320 by the temperature sensor 700. The food temperature measuring means 250 measures the temperature around the serving tray 310 (on the top plate 450, the serving tray 310 itself, the bottom of the tableware 320, etc.), and uses the measured value and the type and amount of the food 340 in the tableware 320. Based on this, the temperature of the food material 340 cooked in the tableware 320 is predicted.

  If the difference between the food temperature measured by the food temperature measuring means 250 in S80 and the target temperature is equal to or greater than a predetermined value (No in S80), the process proceeds to S90. On the other hand, if the difference between the food temperature measured by the food temperature measuring means 250 in S80 and the target temperature is smaller than the predetermined value (Yes in S80), the process proceeds to S100.

  In S90, the cooking means 240 changes the magnitude of the current flowing through the electromagnetic induction coil 690 so that the difference becomes smaller. That is, when the temperature of the food material 340 is lower than the target temperature, the cooking means 240 increases the magnitude of the current flowing through the electromagnetic induction coil 690 to a value indicated by the heating control rule 370, and the temperature of the food material 340 is set to the target temperature. Is higher than the value instructed by the heating control rule 370. By doing so, it is possible to prevent a decrease in taste due to excessive heating and food poisoning due to insufficient heating.

  When the end time of the process by the cooking unit 240 comes in S100 (Yes in S100), the process by the cooking unit 240 (remote cooking system 1) ends. If the end time of the process by the cooking means 240 has not arrived in S100 (No in S100), the process proceeds to S70.

  Although the embodiment of the present invention has been described in detail above, the present invention is not limited to the specific embodiment, and various modifications are possible within the scope of the gist of the present invention described in the claims.・ Change is possible.

DESCRIPTION OF SYMBOLS 1 Remote cooking system 100 Cooking control apparatus 110 1st memory | storage means 120 3rd memory | storage means 130 1st reception means 140 1st extraction means 150 3rd extraction means 160 Notification means 200 Cooking machine 210 2nd memory | storage means 220 2nd reception means 230 Second extracting means 240 Cooking means 250 Food temperature measuring means 310 Plate (such as a tray, a top plate)
320 Tableware 330 Meal contents (menu)
340 Food 350 Cooking 360 Cooking attribute 370 Heating control rule 380 Heating control rule identification information 390 Cooking machine identification information 400 Plate body identification information 410 Plate body position identification information 420 Communication network 430 User terminal 440 Mark on plate body 450 Shelf (top plate) of cooking machine 200
510, 610 CPU
520, 620 ROM
530, 630 RAM
540, 640 Auxiliary storage device 550, 650 Communication interface 560, 660 Input device 570, 670 Output device (display device)
580, 680 Recording medium interface 590 Recording medium 690 Electromagnetic induction coil 700 Temperature sensor

Claims (14)

Electromagnetic induction heating of a plurality of dishes placed at predetermined positions on the plate-like body using electromagnetic waves generated by an electromagnetic induction coil arranged below the plate-like body and corresponding to each of the dishes. a plurality of cooking machine to perform a cooking ingredients to be disposed within each of tableware, is connected via a communication network with the plurality of cooker, a cooking controller for the plurality of cooker respective cooking control, only including, each said cooking machine, a remote cooking system for cooking on the basis of a control instruction sent from the cooking control apparatus located in geographically remote locations,
The cooking control device is
Identifying heating control rules that define the contents of meals, which are a combination of a plurality of dishes to be provided to meal recipients, and the amount of current flowing through the electromagnetic induction coil as time series information when cooking the meals First storage means for storing heating control rule identification information to be associated with each other;
First accepting means for accepting cooking machine identification information for identifying the content of the meal and the one cooking machine for cooking the meal based on a user operation;
First extraction means for extracting the heating control rule identification information associated with the content of the meal from the first storage means;
The relative first said one of the cooking machine receiving unit is identified by the cooking machine identification information received, anda notifying means for notifying the heating control rule identification information the first extracting means has extracted,
The one of the cooking machine the first receiving unit is identified by the cooker identification information accepted,
Second storage means for storing the heating control rule identification information and the heating control rule identified by the heating control rule identification information in association with each other;
Second receiving means for receiving the heating control rule identification information included in the notification by the notification means;
Second extraction means for extracting the heating control rule associated with the heating control rule identification information received by the second receiving means from the second storage means;
Based on the heating control rule extracted by the second extraction means, the plate shape is obtained by passing an electric current through the electromagnetic induction coil disposed below the plate body disposed at a predetermined position of the one cooking machine. A remote cooking system comprising: cooking means for heating the tableware on the body by electromagnetic induction heating to cook the meal. When a plurality of the plate-like bodies can be installed in the one cooking machine,
The first receiving means receives plate-like body identification information for identifying the plate-like body installed in one cooking machine identified by the cooking machine identification information;
The notification means notifies the plate-like body identification information received by the first reception means;
The second accepting means accepts the plate-like body identification information included in the notification by the notifying means;
The cooking means electromagnetically heats the tableware on the plate-like body by causing an electric current to flow through the electromagnetic induction coil arranged under the plate-like body identified by the plate-like body identification information. The remote cooking system according to claim 1, wherein cooking is performed. The cooking control device is
Third storage means for storing each dish serving as a component of the content of the meal and position identification information on the plate for identifying the position on the plate in association with each other;
And a third extraction means for extracting from the third storage means the on-plate position identification information associated with each dish received by the first reception means. A plurality of heating control rule identification information associated with each dish received by one receiving means is extracted from the first storage means;
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second accepting means accepts the plate-like body position identification information corresponding to the plurality of heating control rule identification information and each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking system according to claim 1 or 2, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. The cooking control device is
Third storage means for storing the attribute of each dish, which is a component of the content of the meal, and position identification information on the plate for identifying the position on the plate, in association with each other;
And a third extraction means for extracting from the third storage means the on-plate position identification information associated with the attribute of each dish received by the first reception means. Accept attributes of each of the dishes that are components of the content of the meal;
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second receiving means receives the plurality of heating control rule identification information and plate-like body position identification information corresponding to each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking system according to claim 1 or 2, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. The first accepting means accepts on-plate position identification information for identifying a position to be arranged on the plate-like body for each dish that is a component of the content of the meal,
The first extraction unit extracts a plurality of the heating control rule identification information associated with each dish from the first storage unit,
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second receiving means receives the plurality of heating control rule identification information and plate-like body position identification information corresponding to each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking system according to claim 1 or 2, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. The one cooking machine is
The food temperature measuring means for indirectly measuring the temperature of the food disposed in the tableware by the temperature sensor installed under the plate-like body,
When the difference between the temperature of the food and the target temperature at a predetermined time measured by the food temperature measuring means is greater than or equal to a predetermined value, the cooking means reduces the magnitude of the current flowing through the electromagnetic induction coil. The remote cooking system according to any one of claims 1 to 5, wherein the remote cooking system is changed.   The remote cooking system according to claim 6, wherein the food temperature measuring means predicts the temperature of the food arranged in the tableware based on the measured temperature around the plate-like body. Electromagnetic induction heating of a plurality of dishes placed at predetermined positions on the plate-like body using electromagnetic waves generated by an electromagnetic induction coil arranged below the plate-like body and corresponding to each of the dishes. a plurality of cooking machine to perform a cooking ingredients to be disposed within each of tableware, is connected via a communication network with the plurality of cooker, a cooking controller for the plurality of cooker respective cooking control, only including, each said cooking machine, a remote cooking method performed in a remote cooking system for cooking on the basis of a control instruction sent from the cooking control apparatus located in geographically remote locations,
Identifying heating control rules that define the contents of meals, which are a combination of a plurality of dishes to be provided to meal recipients, and the amount of current flowing through the electromagnetic induction coil as time series information when cooking the meals In the cooking control device having the first storage means for storing the heating control rule identification information in association with each other,
First accepting means for accepting cooking machine identification information for identifying one cooking machine for cooking the meal content and the meal based on a user operation;
A first extracting means for extracting the heating control rule identification information associated with the content of the meal from the first storage means;
Notification means, with respect to the one of the cooking machine the first receiving unit is identified by the cooking machine identification information received, and notifying the heating control rule identification information the first extracting means has extracted, the Including
Second storage means for storing the heating control rule identification information identified by the cooking machine identification information received by the first receiving means and the heating control rule identified by the heating control rule identification information in association with each other. In the one cooking machine having:
A step of receiving the heating control rule identification information included in the notification by the notification unit;
A step of extracting, from the second storage means, the heating control rule associated with the heating control rule identification information received by the second receiving means;
The cooking means causes an electric current to flow through the electromagnetic induction coil disposed under the plate-like body installed at a predetermined position of the one cooking machine based on the heating control rule extracted by the second extraction means. And culinary cooking by electromagnetically heating the tableware on the plate-like body by the remote cooking method. When a plurality of the plate-like bodies can be installed in the one cooking machine,
The first receiving means receives plate-like body identification information for identifying the plate-like body installed in one cooking machine identified by the cooking machine identification information;
The notification means notifies the plate-like body identification information received by the first reception means;
The second accepting means accepts the plate-like body identification information included in the notification by the notifying means;
The cooking means electromagnetically heats the tableware on the plate-like body by causing an electric current to flow through the electromagnetic induction coil arranged under the plate-like body identified by the plate-like body identification information. The remote cooking method according to claim 8, wherein cooking is performed. In the cooking control apparatus according to the present invention, the cooking control apparatus includes a third storage unit that associates and stores each dish that is a component of the content of the meal and position identification information on the plate to identify the position on the plate.
The third extracting means further includes a step of extracting the plate-like body position identification information associated with each dish received by the first receiving means from the third storage means;
The first extraction unit extracts a plurality of the heating control rule identification information associated with each dish received by the first reception unit from the first storage unit,
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second accepting means accepts the plate-like body position identification information corresponding to the plurality of heating control rule identification information and each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking method according to claim 8 or 9, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. The cooking control device having third storage means for storing the attribute of each dish that is a component of the content of the meal and the position identification information on the plate for identifying the position on the plate in association with each other In
The third extracting means further includes a step of extracting the position identification information on the plate-like body associated with the attribute of each dish received by the first receiving means from the third storage means;
The first receiving means receives the attribute of each dish that is a component of the content of the meal;
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second receiving means receives the plurality of heating control rule identification information and plate-like body position identification information corresponding to each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking method according to claim 8 or 9, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. The first accepting means accepts on-plate position identification information for identifying a position to be arranged on the plate-like body for each dish that is a component of the content of the meal,
The first extraction unit extracts a plurality of the heating control rule identification information associated with each dish from the first storage unit,
The notifying means notifies the plurality of heating control rule identification information extracted by the first extracting means and the plate-like body position identification information corresponding to each of the heating control rule identification information,
The second receiving means receives the plurality of heating control rule identification information and plate-like body position identification information corresponding to each heating control rule identification information,
The cooking means applies each heating control rule extracted by the second extracting means to the electromagnetic induction coil specified by the position identification information on the plate-like body corresponding to each heating control rule. The remote cooking method according to claim 8 or 9, wherein each dish on the plate-like body is heated by electromagnetic induction to cook the meal. In the one cooking machine,
The food temperature measuring means further includes a step of indirectly measuring the temperature of the food arranged in the tableware by a temperature sensor installed under the plate-like body,
When the difference between the temperature of the food and the target temperature at a predetermined time measured by the food temperature measuring means is greater than or equal to a predetermined value, the cooking means reduces the magnitude of the current flowing through the electromagnetic induction coil. The remote cooking method according to any one of claims 8 to 12, wherein the remote cooking method is changed. The remote cooking method according to claim 13, wherein the food temperature measuring means predicts the temperature of the food arranged in the tableware based on the measured temperature around the plate-like body.

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