JP7352959B2 - Heating device, meal serving device, meal serving method, and meal serving system - Google Patents

Description

The present invention relates to a heating device, a meal serving method, a meal serving device, and a meal serving system. In particular, the present invention relates to a heating device, a meal serving device, a meal serving method, and a meal serving system for each home or a plurality of remote locations.

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

Japanese Patent Application Publication No. 2011-78537

However, the heating device described in Patent Document 1 is intended for collective facilities and not for households or individuals. Therefore, the heating device was large in size and expensive. It could not be used in small groups such as families.
Therefore, an object of the present application is to provide a heating device, a meal serving method, a meal serving device, and a meal serving system for small groups such as individual households.

In order to solve the above problem, the tray includes a heating source that heats a container that holds raw food on a tray, and an individual control section that controls the heating source, and the tray has a heating source that heats a container that holds raw ingredients on a tray, and an individual control unit that controls the heating source. A heating device is used to cook the above-mentioned raw ingredients by heating them.
Further, 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 in which food separately prepared on the heating device is heated based on the information, Use meal delivery methods that include

Further, there is provided a meal providing system including an external server via a network and the heating device according to any one of claims 1 to 0 capable of communicating with the external server, and the system includes a cooking start time and a heating profile. The external server having the information receives information including a cooking start time and a heating profile from the external server, and when the cooking start time arrives, the separately prepared food is heated based on the heating profile. A heating device and a meal serving system are used.

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

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

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

The meal provider 13 is a person who supplies raw materials on the tray 310 to the meal recipient 14. Examples include meal providers, community groups, facilities, and hospitals.
The meal recipient 14 is a person who receives raw materials on a tray 310 from the meal provider 13. 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. Note that the meal recipient 14 may receive assistance from a relative or related person of the person eating the meal.

The meal recipients 14 include elderly people, people who have been discharged from the hospital and find it difficult to prepare meals by themselves, or people who are too busy to prepare meals.
The external server 10 is a device including a computer, a hard disk, etc., and is connected to the heating device 11 via a network. The network may be the Internet or a network within a facility or region. The external server 10 can store various data in a database 12. Based on various data, the external server 10 sends information 12a to the heating device 11. The external server 10 is located at a company, organization, hospital, or a company specializing in information management that is the meal provider 13. Various data are written and saved in the database 12 in advance or at any time.

External server 10 has a database 12. The database 12 has data that is the source of the information 12a.
The heating device 11 is a heating device placed in each household or location. Information 12a from the external server 10 is sent to the heating device 11 via communication, and the heating device 11 is controlled based on the information 12a. Although there is one heating device 11 in FIG. 1, there are one or more heating devices 11 in each of a plurality of locations. Since the heating device 11 is small, it can be placed not only at home but also in a hospital room, next to a patient's bed, in a facility's private place, in a cafeteria, and the like. The heating devices 11 are each specified (identified), and necessary information 12a is sent for each specified heating device 11.

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

(2) Preparation The meal recipient 14 purchases or rents the heating device 11 from the meal provider 13. After signing the contract, the meal provider 13 examines and decides on the meal content from the information (database 12) regarding the meal recipient 14 in the external server 10. Information for considering meal contents includes gender, age, weight, illness, etc. Preferably, these are also 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 advance preparation in (2). Raw material 340 is placed in container 320 (FIG. 3A) on tray 310. Raw materials 340 are raw foodstuffs before being heat-treated. For example, rice and water, raw fish, etc. Note that it may be seasoned in advance. By heating and cooking raw ingredients, you can create delicious, freshly prepared meals.

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

The raw material 340 may be placed in a separate container and transferred to the container 320 at the heating device 11. Thereafter, the tray 310 is set in the heating device 11.
(5) After cooking (4), the heating device 11 is activated by the predetermined meal start time 360. The food is completed at meal start time 360. Information 12a including a heating profile 350 is sent from the external server 10 to the heating device 11 in advance. Heating profile 350 includes multiple pairs of time and target temperature to be achieved at that time. The heating profile 350 may be in the form of not only a pair of numerical values but also a symbol, etc., and may be a heating profile of multiple points including the final time and set temperature.

(6) Meal After the cooking (heating) in (5) is completed, the meal recipient 14 eats. At this time, the meal is eaten with the tray 310 placed on the heating device 11. The heating device 11 is placed near the meal recipient 14, and the meal recipient 14 eats the freshly prepared food as is. There is no need to replace the tray 310 or the container 320. The heating device 11 serves not only as a heating device but also as a dining table. Effective use of space, no need to replace, no need to clean up, no need to search.

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

<Detailed process>
(1) Contract Meal recipients 14 are people who cannot prepare meals or do not have time to prepare them, such as the elderly, people in need of care, people in need of support, patients, businessmen, people with dual incomes, and single people. be.

The meal providers 13 are hospitals, various organizations, local meal delivery companies, and the like. There is no need for the external server 10 to be located at the meal provider 13. It may be placed in another location.
The meal recipient 14 and the meal provider 13 enter into a contract. Make a contract regarding the day, time, location, etc. for providing meals.

Information on the meal recipient 14 is entered into the external server 10. As information, first, the date of meal provision, the time of meal (start), the name of the person receiving the meal 14, and the address (place where the meal is provided) are entered. That is, the information includes specific information about the individual. In addition, various data of the individual meal recipients 14 can be saved. Examples of various data include the age, gender, weight, medical history, likes and dislikes of the meal recipient 14. Information from hospitals, doctors, etc. may also be included. The information is maintained in a database 12.

(2) Preparation The meal recipient 14 purchases or rents the heating device 11 from the meal provider 13. The heating device 11 is placed at the place where the meal is served (the place where the meal is eaten), that is, the place agreed upon above.

The meal provider 13 examines and determines the contents of the meal (menu 17) from the information of the meal recipient 14 in the external server 10. Preferably, the meal provider 13 is a medical professional, such as a nutritionist, or has the assistance of such a person.
Note that, for example, a registered dietitian or the like can operate to access the external server 10 and create the menu 17 to be provided to the meal recipient 14.

The contents of the meal (menu 17) are determined based on the information stored in the external server 10. Examples of information include avoiding ingredients 340 to which you are allergic, type of disease, height, weight, age, etc.
The determined meal contents (menu 17) are stored in the external server 10.

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

For example, rice is rice and water. If it's fish, just season it without cooking it. This raw material 340 is placed in each container 320. Then, it is placed on the tray 310 and preparations are complete. If you have time before serving, you can also refrigerate it.
(4) Transportation The raw materials 340 in (3) are transported together with the tray 310 to the meal recipient 14. Tray 310 is placed on top of heating device 11 . Raw material 340 is placed in container 320 on tray 310. It is also possible to temporarily store the tray 310 in a refrigerator before and after transporting it.

(5) Cooking After (4) and before the predetermined meal start time 360, the heating device 11 operates (heats). Note that the external server 10 sends the heating profile 350 (FIG. 4) to the heating device 11 in advance. At the meal start time 360, heating is finished and the meal recipient 14 can eat the freshly prepared food.

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

(7) Collection (6) After the meal is finished, the container 320 and tray 310 are collected. If there is leftover food, it is preferable to save the amount etc. on the external server 10. Based on this information, guidance is given to hospitals and doctors, and future menus 17 are considered. For this reason, it is preferable that the container 320 and the tray 310 have an individual identification mark, a bar code, an IC embedded therein, etc. for the person receiving the meal 14.

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

The heating device 11 is a device that heats and cooks only one tray 310. There is no housing covering the heating device 11, and the tray 310 can be placed on top of the heating device 11. Temperature control is based on information 12a sent in advance from the external server 10.
On the upper surface 450 of the heating device 11, a flat tray 310 (made of any material) 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 section, heat source) arranged under 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) placed in each container 320.

Note that the tray 310 may be either a serving tray or a top plate included in the heating device 11, but for convenience, the tray 310 will be described below as a serving tray.
As shown in FIG. 3B, on the tray 310, each area 440 is marked with a specific location 330 on the tray so that the area 440 in which each container 320 is placed is known. The type of container 320 and the specific position 330 on the tray to place it are determined. For example, the staple food container 320 is number 1, the side dish container 320 is number 2, and so on.

FIG. 3C shows the arrangement of the electromagnetic induction coil 11a (heating section) inside the heating device 11. The positions correspond to the landmarks of each region 440.
Preferably, the container 320 has a configuration in which a magnetic material that can be heated by induction is attached to the lower surface of a ceramic container, or a two-layer structure including a magnetic material. Further, it is preferable that the inner layer of the container 320 is made of a metal such as stainless steel that can be heated by induction and has high thermal conductivity.

More preferably, the outer layer of the container 320 is made of a resin having high heat resistance and lower thermal conductivity than the inner layer. However, other forms than these may be used as long as the container 320 can be heated by induction.
FIG. 3D is a cross-sectional view illustrating the state of electromagnetic induction of the heating device 11. When a high-frequency current is passed through the electromagnetic induction coil 11a, which is a spiral coil, magnetic lines of force are generated around the electromagnetic induction coil 11a according to the laws of electromagnetic induction. When the magnetic lines of force pass through the container 320 (metal), they generate countless eddy currents inside the container 320. When eddy currents flow, electrical resistance heat is generated in the metal within container 320. This heat is used to cook the raw material 340 placed in the container 320. Note that the temperature of the container 320 is adjusted by changing the magnitude of the current flowing through the electromagnetic induction coil 11a. The coil 11a and the container 320 are close to each other and can be heated efficiently. Prevent the surrounding space from being affected by electromagnetic waves.
As shown in FIG. 3A, it is preferable that the heating device 11 can accommodate (install) only one serving tray 310 on the upper surface 450. It can be a heating device 11 dedicated to each individual.

Note that electromagnetic induction is preferred as the heating method.
Further, 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 that emits microwaves is provided in place of the coil 11a. Furthermore, it is preferable to cover the entire heating device 11 with a wire mesh so that microwaves are not radiated to the outside. For steam heating, a steam source is provided in place of the transmitter 370. For oven heating, a heater as a heating source is provided in place of the transmitter 370.
In the following example, heating by electromagnetic induction will be explained, but heating by microwave heating (microwave oven), steam heating, or oven may also be used.
Further, the heating device 11 is of a type on which only one tray 310 (for one person, one meal) is placed on it. This is because it is unique to one of the meal recipients 14. In other words, this is to provide a meal suitable for the meal recipient 14. Since the tray 310 is heated by the heating section (heating section, coil 11a) at the bottom, 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 is time, and the vertical axis is the temperature of the container 320. 3 is an example of a heating profile 350 for two types of containers 320a, 320b.

The end time is at or slightly before meal start time 360. The meal start time 360 is stored in the external server 10 in advance.
The start time is the time to start heating. The heating profile 350 is often different for each region 440 and container 320. The raw materials 340 and their amounts in the container 320 are different, and the heating profile 350 is tailored to each. Each heating profile 350 ends before the meal start time 360, although the start time may be different.

In this case, although the heating start time is different for the containers 320a and 320b, the end time is adjusted and the heating ends by the meal start time 360. The meal recipient 14 can eat a freshly prepared meal.
The heating time is about 30 to 50 minutes. Instead of just heating up food in a few minutes (5 minutes), we cook by heating it over 30 minutes or more. For example, cooking rice and water, grilling fish, and boiling a pot.

In particular, by adjusting the region 320c of constant temperature and constant time in the heating profile 350, the menu 17 can be made more delicious. By adjusting the region 320c of constant temperature and constant time, it is also possible to match the heating end time with other containers 320.
Note that the heating profile is data that includes multiple pairs of time and target temperature. Instead of numbers, symbols, etc., the heating device 11 may use a heating profile as shown in FIG.

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

The heating devices 11 are each numbered and identified. Preferably, the relationship between the meal recipient 14 and the heating device 11 is 1:1. Preferably, the relationship between the meal recipient 14 and the tray 310 or container 320 also corresponds. That is, the tray 310 or container 320 is stored in the database 12 so as to be associated with the meal recipient 14. It is preferable to attach a bar code, an IC tag, etc. to the tray 310 or the container 320. It is easy to manage and provide the tray 310 and container 320.

Among these, the information 12a sent to the heating device 11 includes the meal date, meal start time 360 (meal start time), heating profile 350, and specific position 330 on the tray.
The meal date and meal start time 360 are dates and times that the meal recipient 14 desires or selects in advance. The heating device 11 starts heating according to the heating profile 350 before the meal start time 360, and the meal is ready at the heating end time (meal start time 360).

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

Note that the information 12a may include other information in the database 12 shown in Table 1. These include the person receiving the meal 14, the number of the heating device 11, the menu 17, and the raw materials 19.
The meal recipient 14 is the name of the person receiving 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 person receiving the meal 14 or the number of the heating device 11. Further, if the number of the meal recipient 14 or the heating device 11 does not match information such as a specific number owned by the heating device 11, it is preferable to return an error to the external server 10. In response to the error, the meal provider 13 or the like makes corrections and releases the error.

Note that the database 12 stored in the external server 10 can store various data other than these. This will be explained in another embodiment.
<Attached mechanism of heating device 11>
It is preferable that the heating device 11 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. Contains devices with communication functions, semiconductors, etc.
The power supply section 11h is connected to an outlet and supplies current to the coil 11a according to instructions from a control section 11b (an individual control section, a control section that controls one heating device 11). Further, the power supply section 11h also supplies electricity to each section. The power supply section 11h may be a battery.

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

The coil 11a receives current from the power supply section 11h according to instructions from the control section 11b, changes the magnetic strength, and heats the raw material 340.
The display unit 11e is a display such as a liquid crystal display that displays various data. For example, the meal start time 360, the above error, etc. are displayed. In addition, a similar display is made along with the alarm section 11c described below. It can also be light such as a lamp.

The alarm unit 11c generates sound, light, etc. For example, at meal start time 360 (heating end time), sound, light, etc. are transmitted to notify the meal recipient 14. It is preferable to notify the user in the same way when heating starts. The notification may be displayed on the display unit 11e. The same applies when an error occurs.
The memory 11g is a semiconductor memory or the like and stores the meal start time 360 and heating profile 350 received by the communication unit 11f. The data received by the communication unit 11f may be simply a number, and the heating device 11 may be operated in the heating profile 350 corresponding to the number in the memory 11g.

<Example of use of display section 11e and alarm section 11c>
When the meal recipient 14 is elderly or busy doing other things, it is preferable to use one or more of the following, the display section 11e and the alarm section 11c.

(1) When the meal is completed or at the meal start time 360, the bell of the alarm section 11c is rung, or a message, flashing, lighting, etc. is displayed on the display section 11e to notify the completion of the meal and the meal start time 360. The meal recipient 14 can know the start of the meal.
(2) At the start of heating, the alarm section 11c rings a bell. In addition, a message indicating the start of heating is displayed on the display section 11e, flashing, lighting, etc. This is for the safety of the meal recipient 14 and the like.

(3) If the tray 310 is not on the top surface 450 of the heating device 11 before the heating start time, the alarm unit 11c rings a bell, or the display unit 11e displays a message, flashes, lights, etc. to notify this. This is to notify the meal recipient 14 that the meal cannot be prepared.

(4) When an abnormality occurs, the alarm section 11c rings a bell and contacts the external server 10. Further, a message indicating an abnormality, blinking, lighting, etc. may be displayed on the display section 11e. This is to notify the meal recipient 14 that the meal cannot be prepared or that repairs are required.
(5) The heating start time or meal start time 360 is displayed on the display section 11e. This is for the meal recipient 14 to confirm in advance.

Moreover, it is preferable that the heating device 11 sends the above information to the external server 10. Particularly in the event of an abnormality, the meal provider 13 is contacted by the external server 10 and can deal with the abnormality.
<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away.

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

That is, this embodiment further includes a sending step of sending information for changing the meal start time from the heating device 11 to the external server 10. Alternatively, the method further includes a transmitting step of transmitting information on changing the ingredients from the heating device 11 to the external server 10.
FIG. 6A is a diagram showing the 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 the heating device 11 to the external server 10. The information 12b may be as follows.

<As information 12b>
(1) Change of Meal Start Time 360 Due to the convenience of the meal recipient 14, it is likely to be necessary to change the meal start time 360 registered in advance in the external server 10.

For example, it is necessary to change the meal start time 360 in various situations, such as when the meal recipient 14 is unwell or absent due to a change in schedule.
In this case, it is also possible to access the external server 10 and make changes via the internet. However, in cases where the recipient 14 of the meal is an elderly person or a busy person, it may not be possible to change the setting, or it may be troublesome to change the setting.

For this purpose, the heating device 11 or its accessory device is provided with an input section 25 (FIG. 6B). For example, there are methods for setting the time using a dial and methods for setting the time using a button. It is also possible to communicate and change the information 12b to the meal provider 13 by voice via the input unit 25. For example, the input unit 25 may have a telephone receiver, and when lifted, the telephone receiver is connected to the meal provider 13, and the telephone receiver can be changed by voice. At this time, the meal provider 13 may be different for each region. Furthermore, a call button or the like may be used to connect to the meal provider 13, and changes may be communicated by voice. The input section 25, voice, etc. described above can be used even when transmitting information or writing or changing information to the database 12 in the following embodiments.

The external server 10 receives the information 12b, changes the data in the database 12, and sends the information 12a to the corresponding heating device 11. As a result, the meal start time 360 is changed. The content of the raw material 340 is changed accordingly, and the raw material 340 is transported. It is necessary to change the meal start time 360 before starting the preparation of the raw materials 340. It is preferable to set a time (time) limit.

Note that the heating profile 350 may be changed in the control unit 11b (FIG. 5) by changing the meal start time 360 as described above and inputting it in the heating device 11 without going through the external server 10.
(2) Changing the menu 17 As shown in the first embodiment, the menu 17 is determined in advance by the meal provider 13 and stored in the database 12. However, if you wish to change the content, you can contact us as information 12b. For example, the user may want to change the menu 17 due to changes in taste, health problems, or the like. As in (1), the menu 17 is changed using the input section 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, menu 17 is changed. Note that when the menu 17 changes, the heating profile 350 and the like are also changed.
(3) Changing the amount of raw materials 340 (meal amount) The amount of raw materials 340 is determined in advance by the meal provider 13, as shown in the first embodiment. However, your appetite changes when you feel unwell or when you are feeling well. As in (1) and (2), the amount of the menu 17 in the database 12 of the external server 10 can be changed using the input unit 25. Or you can change it by voice.

<Heating device 11>
An example of the heating device 11 according to the second embodiment is shown in the perspective view of FIG. 6B. The heating device 11 itself has an input section 25, into which change data may be input and sent to the external server 10 through a communication function section.

Further, a terminal having an input section 25 may be provided separately. Input may be by button type, dial type, or voice type. A method of selecting items on a liquid crystal display may also be used.
Alternatively, the data in 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 meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, it is easy to change conditions such as changing meals.
(Embodiment 3): Heating device for several people (1)
In the first and second embodiments, the heating device 11 was for one person. The heating device 110 of the third embodiment is capable of cooking and heating for more than one person. Items not explained are the same as those in the first and second embodiments. The heating device 110 can also be used as a heating device of other embodiments.

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

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

<Bottom part 112>
The bottom portion 112 is a flat portion on which the tray 310 is placed. Like the heating device 11 of Embodiments 1 and 2, it has a plurality of coils 11a inside. A 320 container placed above it is heated by induction.

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

<Opening 121>
The opening 121 is a through hole surrounded by the side part 111, the bottom part 112, and the control plate 113, and allows wind to pass through. Since each container 320 is heated by electromagnetic induction, there is no need to store heat in the opening 121. The opening 121 prevents the temperature of the control-related parts in the side part 111 and the control board 113 from increasing. Furthermore, as shown in FIG. 7D, a heat insulating material 55 is placed on the side portion 111. Alternatively, the side portion 111 may be made of the heat insulating material 55.

As a result, there is no need to use forced cooling members such as fans. Heating device 110 is a simplified heating device.
Note that if the heating device 110 is not connected to another heating device, the connecting portions 51a, 51b, the overall control portion 122b, and the control board 113 may be omitted. An individual control unit 122a controls the entire system. That is, each part shown in FIG. 5 has a side part 111 and a bottom part 112.

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

Note that if any one of the first heating device 110a to third heating device 110c is not specified, it will be described as the heating device 110.
The overall control section 122b (FIG. 7C) in the control board 113 controls a plurality of individual control sections 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 to second heating device 110c separately. For example, the overall control section 122b can recognize the individual control section 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. Furthermore, management by the external server 10 can be performed for each heating device 110.

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

Heating device 120 includes one or more heating devices 110 and a control board 113. In FIG. 7H, only one heating device 110 is shown.
Each element not explained is the same as that explained in FIG.

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

The control board 113 includes an overall control section 112b, a memory 11g, and a communication section 11f. The display unit 11e may be omitted since the terminal 115 (FIG. 7J) shown below can be displayed. The alarm 11c may be provided in the heating device 110 or the terminal 115. The power supply section 11h may be arranged in each heating device 110 or may be arranged in the control board 113 and supplied to each heating device 110.

<Cold storage section>
Preferably, the heating device 120 includes a cold storage section 123. FIG. 7I shows a front view of a modification of the heating device 120.
A cold storage section 123 is provided at the bottom of the heating device 120. The tray 310 carrying the raw material 340 is stored in the cold storage section 123. Before heating with the heating device 120, the tray 310 is taken out from the cold storage section 123 and set in the heating device 120. Since the cold storage section 123 is heavy, it is preferably located at the bottom. However, the cold storage section 123 may be provided in the upper and middle portions.

Some of the raw materials 340 before heating and cooking require cooling and storage. It is preferable that the cold storage part 123 has a space in which the tray 310 can be held as it is.
The heating device 110 may also include a cold storage section 123.

The cold storage unit 123 may be a compressor type refrigerator or a Peltier type refrigerator. Alternatively, a type may be used in which the tray 310 is stored in a hermetically sealed state together with an ice pack.
<Terminal 115>
It is preferable that a terminal 115 is attached to the heating device 110 and the heating device 120. FIG. 7J shows a perspective view of heating device 110 and terminal 115. FIG. 7K shows an example of a display on the terminal 115. Note that when there are multiple heating devices 110 as shown in FIGS. 7F to 7G, it is preferable that each heating device 110 has a terminal 115. Displays corresponding to a plurality of heating devices 110 may be displayed on one terminal.

Like the first and second embodiments, the heating devices 110 and 120 obtain information 12a from the external server 10 (FIG. 1). Terminal 115 also connects to external server 10 and obtains information 12a from external server 10 (FIG. 1). The terminal 115 has a display and can show information to the meal recipient 14 and the like. Preferably, 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 section 11e, the changing section 21a (FIG. 5), the input section 25 (FIG. 6B), or the terminal 31 (FIG. 15) of other embodiments.

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

(2) Error Display Errors may be displayed as shown in FIG. 7K(b). At a certain time before heating starts, the heating device 110 checks the sensor in which the tray 310 is set, and if the tray 310 is not present, an error message is displayed. The user notices the error and can set the tray 310. In addition, the fact that the power is not turned on can also be displayed as an error.

(3) A request can be sent as the request information 12b. For example, a request to change or cancel a meal, etc. This is similar to the input section 25 in FIG. 6B. It is preferable to be able to communicate by voice.
(4) The monitoring information 12b may be image data. The terminal 115 has a camera and photographs the meal recipient 14 with the camera. The image is sent to the external server 10 and saved in the database 12. A close relative of the meal recipient 14 can view the image and confirm the condition of the meal recipient 14.

(5) Guidance As shown in the guide map 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. You can send this image using information 12b and receive explanations on how to use the heating device 110.

As shown in FIG. 7K(d), information from an expert (Embodiment 6) can be obtained as information 12b. In FIG. 7K(d), a doctor provides dietary guidance, health evaluation, etc. In the database 12, if there are test results from a hospital, etc., you can receive guidance. You can receive this service by subscribing to the contract shown in Figure 2 (1).

(6) Monitoring The terminal 115 is equipped with a camera, and close relatives can also check the use of the 14 medicines of the person receiving the meal.
Note that the terminal 115 can also be used in the embodiments described below. The database 12 can be accessed and used as in the following embodiment.

In (1) and (2), the terminal 115 displays the status of the heating device 110.
In (3), the terminal 115 transmits the request of the meal recipient 114.
In (5), the terminal 115 displays how to use the heating device 110.

In (4) and (6), the terminal 115 sends the status of the meal recipient 114 who eats with the heating device 110 to the external server 10.
<Another example>
A perspective view of another heating device 110a is shown in FIGS. 7L and 7M. 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 described above.

As a cooling function, a cooling element 53 is provided on the side portion 111. A cooling element 53 may be provided at the top (control board 113) or at the bottom 112. Furthermore, it has lids 52a and 52b that close the opening 121.
The heating device 110a, like the heating device 110, serves as a heating device and heats the tray 310. Heating device 110a can additionally cool tray 310. At the time of cooling, the lids 52a and 52b are closed, and the cooling element 53 can be used for cooling. As the cooling element 53, a Peltier element or the like can be used.

It can be used to cool and preserve food 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 a cooled state inside the heating device 110a. By the time you get home in the evening, you can open the lids 52a and 52b and start heating, so you can eat when you get home.

It is preferable that the lids 52a, 52b are equipped with an automatic opening/closing mechanism and can be opened before heating starts.
Note that when heating is performed with the lids 52a and 52b closed, it is preferable that the cooling element 53 cools the internal components. Alternatively, in this case, a fan, cooling fins, etc. may be separately provided, or an open area connected to the outside may be provided to place non-heat resistant components.

Like the heating device 110, the heating device 110a can be stacked with other heating devices 110 and 110a, as shown in FIG. 7F.
In this case, the heating profile 350 shown in FIG. 4 is added with a profile for lowering the temperature and cooling before the heating start time. As in the above embodiment, management can be performed from the stage of the cooling profile. A cooling profile can also be included as the information 12a.

<Effects> The heating device of Embodiment 3 can provide a heating device for one person to multiple people.
(Embodiment 4): Heating device for several people (2)
The 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. FIGS. 7N and 7O are perspective views illustrating the fourth embodiment. Items not stated are the same as above. The cooler 82 performs at least refrigeration (approximately 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 is opened and the heating device 11 starts heating. The rest is the same as above.
In FIG. 7N, a plurality of heating devices 11 are set in a storage tool 80 and used. Using the storage device 80, a plurality of heating devices 11 are taken in and out at once.
Similarly to the above, each heating device 11 has a communication section 11f and a control section 11b (FIG. 5), and is heated with each heating profile 350.
As in the third embodiment, the overall control unit 122b and the terminal 115 may be provided separately.
In FIG. 7O, there is no storage device 80, and the heating device 11 is placed directly into the cooler 81. Since the entire heating device 11 is cooled, there is no need to modify the heating device 11. Similarly to the above, the heating device 11 includes a communication section 11f and a control section 11b (FIG. 5), and is heated with a heating profile 350. Similarly to the 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 is opened and the heating device 11 starts heating. The rest is the same as above.
The heating device includes not only the above heating device but also a wide range of heating devices.
(Embodiment 5): Preparer of raw material 340 In Embodiment 1, the meal provider 13 provided the raw material 340. In the fifth embodiment, food company 18 that supplies raw materials 340 provides meals. Items not described are the same as in the first and second embodiments.

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

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

Considering the delivery time to each household, raw materials 340 are prepared by meal start time 360 on the meal day.
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. Note that the location is stored in the database 12. Alternatively, the information 12c may include the delivery location (such as the address of the meal recipient 14).

The food company 18 knows the raw material 340 from the information 12c and prepares it. The specific location 330 on the tray indicates where to place the container 320 containing the prepared raw material 340.
The food company 18 provides meals to the recipients 14. The providing method is similar to the first embodiment, in which the material is provided in the form of a tray 310. Meal recipient 14 can place his tray 310 on heating device 11 . Alternatively, the tray 310 may be placed on the heating device 11 after the meal recipient 14 receives the tray 310.

Other aspects are the same as those in Embodiments 1 and 2.
<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, the food company 18 can reliably provide meals.

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

FIG. 9 is a diagram showing the relationship among the heating device 11, external server 10, and expert 20 according to the sixth embodiment.
The expert 20 is a nutritionist or the like. 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, as in other cases, is a control device such as a computer.

The information 12d1 includes the age, sex, weight, health condition, details of illness (past, present), etc. of the meal recipient 14. The expert 20 takes these into consideration and creates the menu 17. The menu 17 is returned to the external server 10 as information 12d2.

Note that if the expert 20 is a doctor, the doctor can view the database 12 of the external server 10 using the second terminal 16. With this, the health condition 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 doctor's comment or the like. Further, in response to this comment, the meal provider 13 preferably communicates the comment to the meal recipient 14. This system will allow you to constantly check your health without having to go to a doctor's office.

Note that the expert 20 may also be a relative. In this case, the relatives can check the health condition of the meal recipient 14. If a relative is far away, the user can see the activities and condition of the meal recipient 14. In this case, the information 12d2 may not be provided, but the information 12d2 may be a comment from a relative or the like. Further, in response to this comment, the meal provider 13 preferably communicates the comment to the meal recipient 14.

Note that the comment may be communicated to the meal recipient 14 through the input unit 25 of the second embodiment. It is also possible to contact the meal provider 13 by voice.
<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, the expert 20 can provide better meals.

(Embodiment 7): For businessmen, for convenience stores (1)
In the seventh embodiment, the meal recipients 14 are not elderly people, people in need of care, or people with illnesses, but are working people, students, and the like. These people do not need individual menus 17 and can choose menus 17 by themselves. Items not described are the same as those in the above embodiment.

FIG. 10 is a diagram showing the relationship between 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, etc. can select one or more menus 17 from a certain number of menus 17 rather than from individual menus 17. That is, it further includes a selection step of selecting one menu 17 from a plurality of menus 17.

(1) The meal recipient 14 first selects the menu 17, meal start time and day from the external server 10, and sends it as information 12g1. Alternatively, 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. Further, a plurality of selectable menus 17 may be provided to the meal recipient 14 on paper 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 for the menu 17. The food is delivered to the heating device 11 by meal start time 360.

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

<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, it can provide freshly prepared meals to busy people such as workers and students.

(Embodiment 8): For businessmen, for convenience stores (2)
In the eighth embodiment, the meal recipients 14 are not elderly people, people in need of care, or people with illnesses, but are workers, students, and the like. These people do not need individual menus 17 and can choose a menu from a plurality of menus 17 on their own. Items not described are the same as those in the above embodiment. Note that this may be used by the expert 20, such as a relative, for the meal recipient 14. This embodiment further includes an acquisition step of selecting and acquiring separately prepared foodstuffs. Items not explained are the same as those in the above embodiment.

FIG. 11 is a diagram showing the relationship between the heating device 11, the external server 10, and the meal recipient 14 according to the eighth embodiment. In Embodiment 8, the meal recipient 14 can choose from a plurality of types of menus 17 available at the restaurant instead of individual menus 17. In other words, this is an acquisition step of selecting and acquiring separately prepared food ingredients.

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

(2) The meal recipient 14 selects from among the plurality of menus 17 and purchases the raw materials 340.
(3) The meal recipient 14 is placed in the heating device 11 at home or the like.
(4) The heating device 11 heats and cooks the raw material 340 using 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) Have a meal.
<Raw materials 340>
The raw material 340 may be purchased in the form of a tray 310 and a container 320. In this case, the tray 310 and container 320 will be returned to the store after cleaning at a later date. Alternatively, the tray 310 and the container 320 may already be purchased separately, and only the raw material 340 may be purchased. In this case, the tray 310 and container 320 are cleaned by each person and prepared for the next time.

In any case, it is necessary to display information so that the specific position 330 on the tray corresponds to the raw material 340.
<Heating profile 350>
Information attached to the raw material 340 may be guided from the external server 10 to the heating device 11 via the internet. Alternatively, the information attached to the raw material 340 may be created by selection, synthesis, etc. from the heating profiles 350 already registered in the heating device 11.

Note that in this case, unlike the above embodiment, there is no need to pre-register the meal start time 360 or to 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 shows the correlation with health.

<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, it can provide freshly prepared meals to busy people such as workers and students.

(Embodiment 9): Own health data FIG. 12 is a diagram showing the relationship between heating device 11 and external server 10 according to Embodiment 9. The information 12f1 and 12f2 are different from those in the above embodiment. The information 12f1 and the information 12f2 are combined into information 12f. Items not described are the same as those in the above embodiment. These data are also stored in the database 12. For providing the meal itself, any of the above embodiments can be used.

The information 12f is data related to health status. This embodiment includes a sending step of sending data indicating a health condition from the heating device 11 to the external server 10. Items not explained are the same as those in the above embodiment.
<Weight>
Data related to health status is, for example, body weight. The meal recipient 14 can periodically measure his or her weight, input the weight into the heating device 11, send it as information 12f1 to the external server 10, and store it in the database 12. The meal recipient 14 can also check the database 12 for past weight data and obtain it as information 12f2. The information 12f1 and 12f2 are collectively referred to as information 12f. Similarly, in the following explanation, when multiple terms are explained together, the last alphabet of the code will be omitted.

Further, as shown in FIG. 9, when the expert 20 can view the information 12f of the database 12 of the external server 10 using the second terminal 16, the health of the meal recipient 14 can be checked.
<Blood pressure, pulse rate, complexion, blood sugar level, body temperature>
In addition to body weight, blood pressure, pulse rate, blood sugar level, etc. can also be used as information 12f. Furthermore, a facial photograph of the meal recipient 14 can also be used as the information 12f. With this information 12f, health judgments can be stored more accurately. Further, the user can view information 12f regarding his/her own health via the heating device 11.

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

Note that the heating device 11 can heat and cook the supplied tray 310 of the menu 17, as in the above embodiment. It is also possible to combine the above embodiments 1 to 6.
<Measuring equipment>
If you use a blood sugar level measuring device developed by Integrity Applications in Israel, you can measure your blood sugar level by simply attaching it to your body, and it can be sent wirelessly to the heating device 11 or external server 10 and stored in the database 12. It can be saved to .

As a blood pressure monitor, an Omron blood pressure monitor can be used. Data can be sent wirelessly via the heating device 11 or directly to the external server 10.
The same goes for body temperature and pedometer. It can be attached to the body and data can be sent to the heating device 11 and external server 10 by wireless or the like. Here, wireless includes wireless communication via the Internet.

<Momentum>
Furthermore, data on the amount of exercise of the meal recipient 14, such as the number of steps, can be used as the information 12f. It is preferable to automatically send data from the pedometer to the heating device 11 or the external server 10.

<Medicine>
The information 12f may include the use of prescribed medicines. You can also check for drug use. Further, medicines can also be delivered together with the tray 310 under the control of a medical institution. Medicines may be included as part of Menu 17. When medicine is used, the information may be entered by the person receiving the meal 14 using a terminal, or may be entered by a relative, an assistant, a person carrying the tray, or the like. In the case of medicine, it is preferable that the meal provider 13 and the food company 18 receive the medicine from the meal recipient 14, a doctor, a pharmacist, etc. in advance.

<Judgment function by AI>
A health check can be performed using AI based on the above-mentioned health information 12f. Further, the expert 20 (FIG. 9) can provide guidance, advice, and call based on the results. The expert 20 can extract the meal recipients 14 who meet certain conditions and give reports, communications, guidance, comments, etc. Alternatively, it is possible to consult and report to the relatives of the meal recipient 14. By performing the above health checks at regular intervals, you can check your health on a daily basis. For example, when the blood pressure of a hypertensive meal recipient 14 reaches a certain preliminary blood pressure value, the expert 20 is contacted and changes the menu 17 in consideration of past blood pressure value data on the database 12. Alternatively, reports, communications, guidance, comments, etc. may be made to the meal recipient 14 and the expert 20. Alternatively, the information may be consulted or reported to relatives of the person receiving the meal 14.

<Hospitals, insurance, etc.>
If the hospital can be connected to the external server 10, the health condition can be checked from the information 12f. You can also refer to other dietary data. Note that viewing the data should be restricted with a password, etc.

When a meal recipient 14 is examined at a hospital, if a doctor or the like can refer to the data on the external server 10, a better examination can be performed.
Furthermore, when enrolling in insurance, the database 12 of the external server 10 can be used to determine whether or not to enroll. Even when receiving health advice from an insurance institution, the user can connect to the external server 10 and utilize the information 12f.

All of the above data and information can be stored and used in the database 12 of the external server 10.
<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, it is possible to manage and provide health information.

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

For example, upon transport of the tray 310 (as in FIG. 1), electronic receipt at the meal recipient 14 by the heating device 11 or by the input unit 25 of its accessory device (FIGS. 7, 13); Tray 310 may be acknowledged as having arrived. These are saved in the database 12 and can be checked later.

Furthermore, when preparing a meal, images can be saved and electronically received in order to check whether the tray 310 matches the menu 17 and whether the ingredients for the menu 17 are on the tray 310. The image may be captured using the input unit 25 attached to the first terminal 15 (FIG. 8). These are also saved in the database 12 and can be checked later.

It is also possible to mark, barcode, IC, etc. on the tray 310 and check whether there are any mistakes in the tray 310. It is preferable that the container 320 is similarly provided with a mark, bar code, IC, etc. The database 12 can be accessed and checked electronically.
By setting a smartphone or the like as the input unit 25, the data for the above check can be sent to the external server 10 and saved in the database 12. Furthermore, it is possible to access the database 12 using a smartphone or the like and check whether the information is correct or not. The input unit 25 may be the heating device 11, or an input/output device attached to the heating device 11, or a terminal.

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

<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, the provision of meals can be managed reliably.
(Tenth Embodiment): Check at the store FIGS. 14 and 15 are diagrams showing the relationship between the terminal 31 of the heating device 11 and the external server 10 in the tenth embodiment. Items not described are the same as those in the above embodiment. In addition to any of the above embodiments, this Embodiment 10 can also be implemented.

This is an example in which a meal recipient 14 purchases a product 32 (any of products 32a to 32c) at a store 30. The store 30 may be a convenience store, a supermarket, or an online store. The products 32 are foodstuffs, such as bread, sweets, and side dishes.
<Process>
The meal recipient 14 takes the terminal 31 of the heating device 11 and goes to the store 30 to purchase food items. The meal recipient 14 reads information 12h1 on the terminal 31 for the product 32 that he or she wants to eat. The terminal 31 sends information 12h1 to the external server 10. The external server 10 checks the meal status of the meal recipient 14 in the database 12, the acquired calories, etc., and returns information 12h2 indicating whether the meal can be purchased. The meal recipient 14 views the information 12h2 on the terminal 31 and decides whether to purchase the product 32a.

The terminal 31 may be a smartphone or a terminal attached to the heating device 11. It is only necessary to be able to communicate with the external server 10.
The external server 10 may receive the information 12h1 and compare it with the calories that the meal recipient 14 may obtain throughout the day 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, calorie value, ingredient content, etc. Information 12h2 is information regarding purchasable and non-purchasable. Furthermore, if the product can be purchased, the information 12h2 may include information on how many calories can be purchased.

If it is not possible to purchase, the remaining calories may be included in the information 12h2. The information 12h2 may include the calories already acquired in one day or within a certain period of time and the calories of the current product 32. Based on this information, the meal recipient 14 may decide whether to purchase (or eat) the meal.
Note that the information 12h1 may be information regarding ingredients such as allergens instead of calories. If it contains an allergenic substance, the information 12h2 may indicate that it cannot be purchased and the reason. The meal recipient 14 is checked in advance using registered data on the external server 10. The same applies if the food contains ingredients that are better not to be ingested due to illness or the like. Conversely, if the food contains ingredients that are good for the health of the person receiving the meal 14, this may also be included in the information 12h2.

If the product 32 is purchased this time, it is preferable that the information is stored in the database 12 of the external server 10. A lot of information about the meals of the meal recipients 14 can be managed by the external server 10. As in the previous embodiment, the relationship between diet and health can be checked.
Note that Embodiment 10 is implemented together with the above embodiments.

In this embodiment, when the meal recipient 14 purchases a product, the person receiving the meal 14 sends the product information to the external server 10 and makes a purchase decision. This service can be used not only to provide meals but also to purchase meals.
It can also be used when considering whether to eat snacks at home instead of purchasing at a store. That is, by accessing the external server 10 using the heating device 11 or the like, checking the current state of the meal, or looking at the acquired calories, it is possible to decide whether to eat a snack or the like.

<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, when selecting food, it is possible to determine whether or not a meal is available.
(Embodiment 11): Regional Group FIG. 16 is a diagram showing Embodiment 11. Embodiment 11 shows a state in which there are multiple small groups including external servers 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 each consisting of one external server 10 and a plurality of meal recipients 14. The small groups 42a to 42d are combined into a small group 42. There are one or more small groups 42.

FIG. 16 shows 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. Note that the food supply company 18, specialist 20, retailer 22, store 30, etc. of the above embodiment may also be included. Alternatively, the ingredients company 18, expert 20, retailer 22, store 30, etc. of 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 further connected to another core external server 41b. The core external servers 41a and 41b are collectively referred to as the core external server 41. The core external server 41a exchanges information in the database 12 with a plurality of external servers 10. Information in the database 12 regarding the meal recipients 14 is, in principle, stored in the external server 10 within the small group 42. However, they may be stored together in the core external server 41a.

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

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

(2) Provision of database 12 The core external server 41a is connected to another core external server 41b and can exchange the database 12. For example, the meal recipient 14 usually belongs to the small group 42c. However, if you temporarily move to a lower small group managed by the core external server 41b (for example, during a trip), the database 12 on the external server 10 regarding the meal recipients 14 is transferred between the core external server 41a and the core external server 41b. You can move to the required small group via . Or you can make it accessible.

As another example, when the meal recipient 14 is admitted to a hospital in another region, the database 12 of the external server 10 can be provided or accessed via the core external server 41a.
Furthermore, it is also possible to save the database 12 of the external server 10 of the meal recipient 14 in the core external server 41a. This facilitates access from other core external servers 41b and other external servers 10.

The management company 40 manages and operates the core external server 41a. It also manages communication between the core external server 41a and the external server 10. It is preferable to also manage communications between core external servers. It also ensures security.
<Effect>
With the meal providing method of the embodiment, freshly prepared meals can be provided even to households and facilities located far away. Furthermore, it is possible to manage the meals of the meal recipients 14 and provide information even at a location away from the area.

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

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

10 External server 11 Heating device 11a Coil 11b Control section 11c Alarm section 11d Temperature measurement section 11e Display section 11f Communication section 11h Power supply section 12 Database 12a, 12b, 12c Information 12d, 12d1, 12d2 Information 12f, 12f1, 12f2 Information 12h1, 12h2 Information 13 Meal provider 14 Meal recipient 15 First terminal 16 Second terminal 17 Menu 18 Food company 20 Expert 22 Retailer 25 Input section 30 Store 31 Terminals 32, 32a, 32b, 32c Products 40 Management company 41, 41a , 41b Core external servers 42, 42a, 42b, 42c, 42d Small group 51a Connection section 51b Connection section 52a, 52b Lid 53 Cooling element 55 Insulation material 80 Storage device 81 Door 82 Cooler 110, 110a Heating device 111 Side section 112 Bottom section 113 Control board 115 Terminal 120 Heating device 122b Overall control section 122a Individual control section 123 Cold storage section 310 Trays 320, 320a, 320b Container 320c Area of constant temperature for a certain period of time 330 Specific position on the tray 340 Raw materials 350 Heating profile 360 Meal start time 370 Transmitter 440 Area 450 Top surface

Claims (8)

a heating source that heats a container that holds the raw food on the tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A heating device that has a communication section and operates according to first information from an external server,
The heating device is a heating device that sends second information regarding a change in meal content to the external server. a heating source that heats a container that holds the raw food on the tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A heating device that has a communication section and operates according to first information from an external server,
The heating device is a heating device that sends second information regarding meal cancellation to the external server. a heating source that heats a container that holds the raw food on the tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A heating device that has a communication section and operates according to first information from an external server,
The heating device is a heating device that sends second information, which is at least one of a change in meal start time, a change in the menu, and a change in the amount of raw materials, to the external server. a receiving step in which the heating device receives the first information from the external server via the network;
a heating step of heating food separately prepared on the heating device based on the first information;
A meal provision method that includes
A meal providing method comprising the step of changing the meal content, stopping the meal, changing the meal start time, or sending second information of error information to the external server,
The heating device includes a heating source that heats a container holding raw food on a tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A meal serving method comprising a heating device having a communication unit and operating according to the first information from the external server. The error information is that the temperature of the container measured at a certain time is different from the temperature of the container determined by the heating profile at the certain time, and the first information is that the food is being served. 5. The number of the heating device, which is the first information, and the number of the meal recipient owned by the heating device, or the number of the heating device according to claim 4, Meal serving method. a receiving step in which the heating device receives first information including a heating profile from an external server via a network ;
a heating step of heating food separately prepared on the heating device based on the first information;
a step of sending second information, which is the weight of the person receiving the meal, to the external server;
The heating device includes a heating source that heats a container holding the raw food material on a tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A meal serving method comprising a heating device having a communication unit and operating according to the first information from the external server. a receiving step in which the heating device receives first information including a heating profile from an external server via a network;
a heating step of heating food separately prepared on the heating device based on the first information;
A method of providing a meal, comprising the step of sending second information, which is any of the blood pressure, pulse rate, blood sugar level, amount of exercise, amount of medicine used, complexion, and body temperature of the person providing the meal, to the external server;
The heating device includes a heating source that heats a container holding the raw food material on a tray;
an individual control unit that controls the heating source,
The tray is for one meal for one person,
A heating device that cooks the raw ingredients by heating them,
A meal serving method comprising a heating device having a communication unit and operating according to the first information from the external server. A meal providing system comprising: an external server via a network; and the heating device according to any one of claims 1 to 3, which is capable of communicating with the external server.
the external server having information including a cooking start time and heating profile;
a meal providing system device comprising: the heating device that receives information including a heating profile from the external server and heats separately prepared food ingredients based on the heating profile when the cooking start time arrives; It is a meal provision system that includes
The expert has a terminal that accesses the external server,
A meal provision system in which the expert doctor views data on the external server and sends comments to the external server.